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category:recipes_by_ingredient category:molasses_recipes type cookbook:recipes category:morel_recipes name "Morel Recipes" category:morel_recipes recipeCategory category:appetizer_recipes category:morel_recipes recipeCategory category:mushroom_recipes category:morel_recipes recipeCategory category:pan_fried_recipes category:morel_recipes recipeCategory category:sauce_recipes category:morel_recipes recipeIngredient "1/2 cup dry white wine" category:morel_recipes recipeIngredient "1/2 Tbs. dried parsley" category:morel_recipes recipeIngredient "1/2 tsp. Dijon mustard" category:morel_recipes recipeIngredient "1/4 cup milk" category:morel_recipes recipeIngredient "1/4 cup thinly sliced green onion tops" category:morel_recipes recipeIngredient "1/4 tsp. nutmeg" category:morel_recipes recipeIngredient "1/4 tsp. pepper" category:morel_recipes recipeIngredient "1 egg" category:morel_recipes recipeIngredient "1 tsp. black pepper" category:morel_recipes recipeIngredient "1 tsp. salt" category:morel_recipes recipeIngredient "2 cups cornmeal" category:morel_recipes recipeIngredient "2 cups whipping cream" category:morel_recipes recipeIngredient "3 cups small gray morels or larger morels cut into slices no more than 1 inch long" category:morel_recipes recipeIngredient "3 Tbs. butter" category:morel_recipes recipeIngredient "A batch of morels" category:morel_recipes recipeIngredient "Bacon grease" category:morel_recipes recipeInstructions ["Halve, clean and soak the morels then leave overnight in salt water with a heavy plate weighing them down in the water","Rinse the morels well and drain before cooking","In a wide shallow bowl mix the egg and milk","In a thick paper bag mix the cornmeal and pepper","In a deep well-seasoned cast-iron skillet, melt the bacon grease 1" deep. Get it good and hot but not smoking.","Now dip your mushrooms in the milk and let them soak a little while your grease is heating.","Pick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.","Hold your hand on the bottom of the bag so it doesn't break, and gently shake.","Add more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.","Try to only turn them once, that way your coating stays on better.","Don't salt, bacon grease is salty. When golden, drain on paper."] category:morel_recipes type cookbook:recipes category:morel_recipes url https://en.wikibooks.org/wiki/Cookbook:Morel_Recipes category:moroccan_recipes recipeCategory category:african_recipes category:moroccan_recipes recipeCuisine cookbook:african_cuisines category:moroccan_recipes recipeCuisine cookbook:cuisine_of_zambia category:moroccan_recipes type cookbook:recipes category:mousse_recipes recipeCategory category:dessert_recipes category:mousse_recipes type cookbook:recipes category:muffin_recipes label "muffin" category:muffin_recipes label "muffins" category:muffin_recipes label "muffins, snappy ginger" category:muffin_recipes name "Muffin" category:muffin_recipes recipeCategory category:bread_recipes category:muffin_recipes type cookbook:recipes category:muffin_recipes url https://en.wikibooks.org/wiki/Cookbook:Muffin category:mushroom_recipes label "stuffed mushrooms with crabmeat" category:mushroom_recipes|portabello_eggs recipeCategory 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category:walnut_recipes label "baklava" category:walnut_recipes label "e" category:walnut_recipes label "ma'amoul" category:walnut_recipes label "red cross fudge" category:walnut_recipes label "rugelach" category:walnut_recipes recipeCategory category:nut_recipes category:walnut_recipes type cookbook:recipes category:weight_watchers_recipes label "weight watchers recipes" category:welsh_recipes recipeCategory category:european_recipes category:welsh_recipes recipeCuisine cookbook:european_cuisines category:welsh_recipes type cookbook:recipes category:wheat_recipes recipeCategory category:recipes_by_ingredient category:wheat_recipes type cookbook:recipes category:wine_recipes recipeCategory category:alcoholic_beverage_related_recipes category:wine_recipes type cookbook:recipes category:winter_ingredients label "acorn squash" category:winter_ingredients label "beet" category:winter_ingredients label "broccoli (purple sprouting)" category:winter_ingredients label "brussels sprout" category:winter_ingredients label "butternut squash" category:winter_ingredients label "sweet potato" category:yam_recipes recipeCategory category:vegetable_recipes category:yam_recipes type cookbook:recipes category:yiddish_recipes label "latkes" category:yiddish_recipes recipeCategory category:european_recipes category:yiddish_recipes recipeCategory category:jewish_recipes category:yiddish_recipes recipeCuisine cookbook:european_cuisines category:yiddish_recipes type cookbook:recipes category:yogurt_recipes label "snezhanka" category:yogurt_recipes recipeCategory category:dairy_recipes category:yogurt_recipes type cookbook:recipes cookbook:1-2-3-4_cake difficulty 2 cookbook:1-2-3-4_cake label "1-2-3-4 cake" cookbook:1-2-3-4_cake name "1-2-3-4 Cake" cookbook:1-2-3-4_cake recipeCategory category:american_dessert_recipes cookbook:1-2-3-4_cake recipeCategory category:cake_recipes cookbook:1-2-3-4_cake recipeCategory category:easy_recipes cookbook:1-2-3-4_cake recipeCategory category:featured_recipes cookbook:1-2-3-4_cake recipeCategory category:recipes_with_images cookbook:1-2-3-4_cake recipeCategory category:vegetarian_recipes cookbook:1-2-3-4_cake recipeCookingTechnique cookbook:creaming cookbook:1-2-3-4_cake recipeFoodstuff cookbook:baking_powder cookbook:1-2-3-4_cake recipeFoodstuff cookbook:butter cookbook:1-2-3-4_cake recipeFoodstuff cookbook:egg cookbook:1-2-3-4_cake recipeFoodstuff cookbook:flour cookbook:1-2-3-4_cake recipeFoodstuff cookbook:milk cookbook:1-2-3-4_cake recipeFoodstuff cookbook:salt cookbook:1-2-3-4_cake recipeFoodstuff cookbook:sugar cookbook:1-2-3-4_cake recipeIngredient "1 cup (240 mL) butter" cookbook:1-2-3-4_cake recipeIngredient "1 cup milk" cookbook:1-2-3-4_cake recipeIngredient "1 teaspoon vanilla extract" cookbook:1-2-3-4_cake recipeIngredient "2 cups sugar" cookbook:1-2-3-4_cake recipeIngredient "3 cups flour" cookbook:1-2-3-4_cake recipeIngredient "3 pinches salt" cookbook:1-2-3-4_cake recipeIngredient "3 teaspoons baking powder," cookbook:1-2-3-4_cake recipeIngredient "4 eggs" cookbook:1-2-3-4_cake recipeYield 8-10 cookbook:1-2-3-4_cake totalTime "prep: 20 minutes, baking: 60 minutes" cookbook:1-2-3-4_cake type cookbook:recipes cookbook:1-2-3-4_cake url https://en.wikibooks.org/wiki/Cookbook:1-2-3-4_Cake cookbook:1-2_chocolate_cake difficulty 2 cookbook:1-2_chocolate_cake label "1-2 chocolate cake" cookbook:1-2_chocolate_cake name "1-2 Chocolate Cake" cookbook:1-2_chocolate_cake recipeCategory category:cake_recipes cookbook:1-2_chocolate_cake recipeCategory category:chocolate_recipes cookbook:1-2_chocolate_cake recipeCategory category:easy_recipes cookbook:1-2_chocolate_cake recipeCategory category:halal_recipes cookbook:1-2_chocolate_cake recipeCategory category:recipes_with_images cookbook:1-2_chocolate_cake recipeCategory category:recipes_with_metric_units cookbook:1-2_chocolate_cake recipeCookingTechnique cookbook:baking cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:baking_soda cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:chocolate cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:cream_cheese cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:egg cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:nuts_and_seeds cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:salt cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:sour_cream cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:sugar cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:vanilla cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:vegetable_oil cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:water cookbook:1-2_chocolate_cake recipeFoodstuff cookbook:whole_wheat_flour cookbook:1-2_chocolate_cake recipeIngredient "½ cup (120 g) chopped nuts" cookbook:1-2_chocolate_cake recipeIngredient "¾ cup (180 g) semi-sweet chocolate pieces (such as chocolate chips)" cookbook:1-2_chocolate_cake recipeIngredient "¾ cup (180 ml) water" cookbook:1-2_chocolate_cake recipeIngredient "½ teaspoon baking soda" cookbook:1-2_chocolate_cake recipeIngredient "½ teaspoon salt" cookbook:1-2_chocolate_cake recipeIngredient "½ teaspoon vanilla extract" cookbook:1-2_chocolate_cake recipeIngredient "1¼ cups (300 g) whole wheat flour" cookbook:1-2_chocolate_cake recipeIngredient "1 cup sugar (or ½ cup)" cookbook:1-2_chocolate_cake recipeIngredient "1 egg" cookbook:1-2_chocolate_cake recipeIngredient "2 ounces (55 g) unsweetened chocolate" cookbook:1-2_chocolate_cake recipeIngredient "⅓ cup (80 ml) vegetable oil" cookbook:1-2_chocolate_cake recipeIngredient "(Optional: 4 ounces (115 g) cream cheese or sour cream)" cookbook:1-2_chocolate_cake recipeInstructions ["Put the oil and chocolate in an 8 in (20 cm) square pan and set it in 350 \u00b0F (180 \u00b0C) oven just until the chocolate melts. (Add sour cream or cream cheese if desired.)","Add remaining ingredients, except chocolate chips and nuts, to the pan.","Beat with a fork until smooth and creamy (about 2 minutes).","Scrape the sides of the pan, and spread the batter evenly in the pan.","Sprinkle with chocolate chips and nuts. Optionally, cut the chocolate chips and nuts into the batter to some extent.","Bake at 350 \u00b0F (180 \u00b0C) for 30 to 40 minutes, until a toothpick stuck in the center comes out clean.","Cool in pan; eat hot or cooled."] cookbook:1-2_chocolate_cake recipeYield unknown serving amount cookbook:1-2_chocolate_cake totalTime "30-40 mins" cookbook:1-2_chocolate_cake type cookbook:recipes cookbook:1-2_chocolate_cake url https://en.wikibooks.org/wiki/Cookbook:1-2_Chocolate_Cake cookbook:40_cloves_in_a_roast_chicken name "40 cloves in a Roast Chicken" cookbook:40_cloves_in_a_roast_chicken name "40 Cloves in a Roast Chicken" cookbook:40_cloves_in_a_roast_chicken recipeCategory category:chicken_recipes cookbook:40_cloves_in_a_roast_chicken recipeInstructions ["Rub the Country Roast Chicken Seasoning under the skin of the chicken. Refrigerate for at least 1 hour.","Tie the chicken's legs together and wing tips under the back with butcher's twine.","Heat garlic in a microwave on low for 6 minutes.","In this step, work quickly. If using a bag, place garlic in and stuff it in the cavity. If not, just stuff it in.","Coat chicken with olive oil. Place herbs in the bottom of a roasting pan and put lemon slices on top. Put chicken breast side up on top and bake in an oven for 45 minutes at 375\u00b0F (190\u00b0C) . Turn the temperature up to 425\u00b0F (220\u00b0C) and bake for 45 more minutes or until the internal temperature in both the thigh and breast reaches 165\u00b0F (75\u00b0C) and the juices run clear. Let rest for 10 minutes and serve.<\/text>"] cookbook:40_cloves_in_a_roast_chicken type cookbook:recipes cookbook:40_cloves_in_a_roast_chicken url https://en.wikibooks.org/wiki/Cookbook:40_cloves_in_a_Roast_Chicken cookbook:40_cloves_in_a_roast_chicken url https://en.wikibooks.org/wiki/Cookbook:40_Cloves_in_a_Roast_Chicken cookbook:abalone label "abalone" cookbook:abgosht label "abgosht" cookbook:accjola label "accjola (amber jack)" cookbook:acerola_cherry label "acerola cherry" cookbook:_acesulfame_potassium label "acesulfame potassium" cookbook:acesulfame_potassium label "acesulfame potassium" cookbook:acesulfame_potassium name "Ace-K" cookbook:acesulfame_potassium name "Acesulfame Potassium" cookbook:acesulfame_potassium recipeCategory category:sweeteners cookbook:acesulfame_potassium type cookbook:ingredients cookbook:acesulfame_potassium url https://en.wikibooks.org/wiki/Cookbook:Ace-K cookbook:acesulfame_potassium url https://en.wikibooks.org/wiki/Cookbook:Acesulfame_Potassium cookbook:acid_drops label "acid drops" cookbook:acid_drops name "Acid Drops" cookbook:acid_drops recipeCategory category:confection_recipes cookbook:acid_drops recipeCategory category:english_recipes cookbook:acid_drops recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:acid_drops recipeIngredient "1/2 tsp (2.5 mL) cream of tartar" cookbook:acid_drops recipeIngredient "1 cup (240 mL) water" cookbook:acid_drops recipeIngredient "1 Tbs. (15 mL) citric acid <ref>In the United States, citric acid is available from some Armenian and South Asian grocers, and on-line from cheese-making suppliers.</ref>" cookbook:acid_drops recipeIngredient "2 cups (480 mL) sugar" cookbook:acid_drops recipeIngredient "powdered sugar" cookbook:acid_drops recipeInstructions ["Boil the sugar, water and cream of tartar over medium-low heat stirring gently until syrup reaches 310\u00baF (155\u00baC) (hard crack) or is pale brown, hardens completely when dropped on to a cold plate and snaps between the teeth when cold.","Pour the mixture onto an oiled work and sprinkle with the citric acid.","Fold in the sides and thoroughly work the acid in.","When it is cool enough to touch, roll it into sticks and snip off drop size bits.","Sift powdered sugar onto them and shake to coat.","Allow to cool and store in an air-tight container."] cookbook:acid_drops type cookbook:recipes cookbook:acid_drops url https://en.wikibooks.org/wiki/Cookbook:Acid_Drops cookbook:acorn_crusted_salmon label "acorn crusted salmon" cookbook:acorn_crusted_salmon name "Acorn Crusted Salmon" cookbook:acorn_crusted_salmon recipeIngredient "One and a half cups (320 ml) of shelled acorns" cookbook:acorn_crusted_salmon recipeIngredient "Two egg whites" cookbook:acorn_crusted_salmon recipeIngredient "Two salmon fillets" cookbook:acorn_crusted_salmon recipeInstructions ["Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into crumbs, place on a baking sheet toast to a Carmel brown 5 to 7 min. at 375f, 190c, Gas mark 5","Crack the eggs into a shallow bowl, using only the egg white","Completely coat each fillet in egg white","Move the fillets to a plate of acorn crumbs, coat each fillet completely","in a heated fry pan of 3 tbs. of oil [olive or canola ] place coated salmon, or other fatty fish. Pan fry 2 to 3 min. a side, depending on thickness of fillet until the fish is flaky when pulled apart with a fork."] cookbook:acorn_crusted_salmon type cookbook:recipes cookbook:acorn_crusted_salmon url https://en.wikibooks.org/wiki/Cookbook:Acorn_Crusted_Salmon cookbook:acorn label "acorn" cookbook:acorn_squash label "acorn" cookbook:acorn_squash label "acorn squash" cookbook:acorn_squash name "Acorn Squash" cookbook:acorn_squash recipeCategory category:ingredients_available_all_year cookbook:acorn_squash recipeCategory category:vegetables cookbook:acorn_squash recipeCategory category:winter_ingredients cookbook:acorn_squash type cookbook:ingredients cookbook:acorn_squash type cookbook:ingredients_available_all_year cookbook:acorn_squash type cookbook:vegetable cookbook:acorn_squash type cookbook:winter_ingredients cookbook:acorn_squash url https://en.wikibooks.org/wiki/Cookbook:Acorn_Squash cookbook:acorn_squash_with_orange_marmalade difficulty 1 cookbook:acorn_squash_with_orange_marmalade label "acorn squash with orange marmalade" cookbook:acorn_squash_with_orange_marmalade name "Acorn Squash with Orange Marmalade" cookbook:acorn_squash_with_orange_marmalade recipeCategory category:american_recipes cookbook:acorn_squash_with_orange_marmalade recipeCategory category:baked_recipes cookbook:acorn_squash_with_orange_marmalade recipeCategory category:broiled_recipes cookbook:acorn_squash_with_orange_marmalade recipeCategory category:inexpensive_recipes cookbook:acorn_squash_with_orange_marmalade recipeCategory category:recipes_with_metric_units cookbook:acorn_squash_with_orange_marmalade recipeCategory category:squash_recipes cookbook:acorn_squash_with_orange_marmalade recipeCategory category:very_easy_recipes cookbook:acorn_squash_with_orange_marmalade recipeCuisine cookbook:cuisine_of_the_united_states cookbook:acorn_squash_with_orange_marmalade recipeCuisine cookbook:louisiana_creole_cuisine cookbook:acorn_squash_with_orange_marmalade recipeCuisine cookbook:new_england_cuisine cookbook:acorn_squash_with_orange_marmalade recipeFoodstuff cookbook:acorn_squash cookbook:acorn_squash_with_orange_marmalade recipeFoodstuff cookbook:butter cookbook:acorn_squash_with_orange_marmalade recipeFoodstuff cookbook:margarine cookbook:acorn_squash_with_orange_marmalade recipeFoodstuff cookbook:salt cookbook:acorn_squash_with_orange_marmalade recipeIngredient "1/8 teaspoon salt" cookbook:acorn_squash_with_orange_marmalade recipeIngredient "1 medium acorn squash, halved lengthwise" cookbook:acorn_squash_with_orange_marmalade recipeIngredient "1 tablespoon orange marmalade" cookbook:acorn_squash_with_orange_marmalade recipeIngredient "1 teaspoon butter or margarine" cookbook:acorn_squash_with_orange_marmalade recipeInstructions ["Preheat oven to 400\u00b0F (204\u00b0C).","Remove seeds and strings from squash halves.","Cut a small piece off outside of each half to make a flat space on which the half can stand level.","Place halves in a shallow pan or casserole in 1\/4 inch (6 mm) water with insides facing down. Bake for 35 minutes.","Combine marmalade and butter in a small bowl.","Remove squash from oven, invert in pan or dish. Salt lightly.","Spread marmalade and butter mixture on edges of squash, allowing excess to run into center.","Place under broiler for 5 minutes or until lightly browned."] cookbook:acorn_squash_with_orange_marmalade recipeYield 2 cookbook:acorn_squash_with_orange_marmalade totalTime "45 minutes" cookbook:acorn_squash_with_orange_marmalade type cookbook:recipes cookbook:acorn_squash_with_orange_marmalade url https://en.wikibooks.org/wiki/Cookbook:Acorn_Squash_with_Orange_Marmalade cookbook:adhirasam label "adhirasam" cookbook:adjapsandal label "adjapsandal" cookbook:adobo label "adobo" cookbook:adobo name "Adobo" cookbook:adobo recipeCategory category:chicken_recipes cookbook:adobo recipeCategory category:filipino_recipes cookbook:adobo recipeCategory category:recipes_with_images cookbook:adobo recipeCategory category:recipes_with_metric_units cookbook:adobo recipeCategory category:recipes_without_cooking_time cookbook:adobo recipeCategory category:recipes_without_servings cookbook:adobo recipeCategory category:slow_cooker_recipes cookbook:adobo recipeCuisine cookbook:cuisine_of_the_philippines cookbook:adobo recipeIngredient "¼ cup (60 mL) soy sauce" cookbook:adobo recipeIngredient "½ tsp (2.5 mL) freshly cracked (not ground) black peppercorns" cookbook:adobo recipeIngredient "1-2 pieces bay leaf" cookbook:adobo recipeIngredient "4 cloves of garlic, crushed" cookbook:adobo recipeIngredient "6-8 chicken pieces, preferably legs and wings" cookbook:adobo recipeIngredient "⅓ cup (80 mL) vinegar made from coconut juice (as a variant, try balsamic vinegar)" cookbook:adobo recipeInstructions ["Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil","When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.","When chicken pieces are no longer draining, fry them in hot oil at medium heat (have a cover ready for splatters)","Sear the chicken and brown them on all sides.","Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer.Add 1-2 pieces of bay leaf.","Cook until the sauce has largely evaporated; some take this to an extreme and cook until the sauce has thickened and adhered to the chicken, which begins to make a popping noise due to the high, direct heat."] cookbook:adobo_sauce label "adobo sauce" cookbook:adobo_sauce name "Adobo sauce" cookbook:adobo_sauce name "Adobo Sauce" cookbook:adobo_sauce recipeCategory category:chile_recipes cookbook:adobo_sauce recipeCategory category:mexican_recipes cookbook:adobo_sauce recipeCategory category:recipes_with_metric_units cookbook:adobo_sauce recipeCategory category:sauce_recipes cookbook:adobo_sauce recipeCategory category:slow_cooker_recipes cookbook:adobo_sauce recipeCategory category:southwestern_recipes cookbook:adobo_sauce recipeCategory category:tex-mex_recipes cookbook:adobo_sauce recipeCuisine cookbook:cuisine_of_jalisco cookbook:adobo_sauce recipeCuisine cookbook:cuisine_of_mexico cookbook:adobo_sauce recipeCuisine cookbook:cuisine_of_yucatan cookbook:adobo_sauce recipeCuisine cookbook:southwestern_cuisine cookbook:adobo_sauce recipeIngredient "½ cup (120 mL) onion, diced" cookbook:adobo_sauce recipeIngredient "¼ cup (60 mL) ketchup" cookbook:adobo_sauce recipeIngredient "3 cloves garlic, crushed or sliced" cookbook:adobo_sauce recipeIngredient "4 cups (.95 L) water" cookbook:adobo_sauce recipeIngredient "A dozen chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store)" cookbook:adobo_sauce recipeIngredient "⅓ cup (80 mL))apple cider vinegar" cookbook:adobo_sauce recipeIngredient "pinch of cumin, oregano and salt to taste" cookbook:adobo_sauce type cookbook:recipes cookbook:adobo_sauce url https://en.wikibooks.org/wiki/Cookbook:Adobo_sauce cookbook:adobo_sauce url https://en.wikibooks.org/wiki/Cookbook:Adobo_Sauce cookbook:adobo type cookbook:recipes cookbook:adobo url https://en.wikibooks.org/wiki/Cookbook:Adobo cookbook:adult_macaroni_and_cheese name "Adult Macaroni and Cheese" cookbook:adult_macaroni_and_cheese recipeCategory category:american_recipes cookbook:adult_macaroni_and_cheese recipeCategory category:boiled_recipes cookbook:adult_macaroni_and_cheese recipeCategory category:cheese_recipes cookbook:adult_macaroni_and_cheese recipeCategory category:main_course_recipes cookbook:adult_macaroni_and_cheese recipeCategory category:pasta_recipes cookbook:adult_macaroni_and_cheese recipeCategory category:recipes_with_metric_units cookbook:adult_macaroni_and_cheese recipeCategory category:side_dish_recipes cookbook:adult_macaroni_and_cheese recipeCuisine cookbook:cuisine_of_the_united_states cookbook:adult_macaroni_and_cheese recipeCuisine cookbook:louisiana_creole_cuisine cookbook:adult_macaroni_and_cheese recipeCuisine cookbook:new_england_cuisine cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:butter cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:cream cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:cream_cheese cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:emmental_cheese cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:flour cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:gruyère_cheese cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:macaroni cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:mascarpone_cheese cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:salt cookbook:adult_macaroni_and_cheese recipeFoodstuff cookbook:tabasco_sauce cookbook:adult_macaroni_and_cheese recipeIngredient "½ cup (120 mL) each grated Fontina, grated Gruyere, mascarpone cheese, and cream cheese" cookbook:adult_macaroni_and_cheese recipeIngredient "½ pound (227 g) elbow macaroni" cookbook:adult_macaroni_and_cheese recipeIngredient "½ teaspoon (2.5 mL) kosher salt, plus more for the water" cookbook:adult_macaroni_and_cheese recipeIngredient "1 ¼ sticks unsalted butter, divided" cookbook:adult_macaroni_and_cheese recipeIngredient "1 teaspoon (5 mL) tabasco sauce" cookbook:adult_macaroni_and_cheese recipeIngredient "2 tablespoons (30 mL) all-purpose flour" cookbook:adult_macaroni_and_cheese recipeIngredient "4 thin slices Swiss cheese, julienned" cookbook:adult_macaroni_and_cheese recipeIngredient "6 ounces (170 g) heavy cream" cookbook:adult_macaroni_and_cheese recipeInstructions ["In a gallon (~3.8 L) of salted boiling water, cook macaroni to al dente. Strain into a colander and rinse with cold water.","While pasta is cooking, in a heavy saucepan, melt 2 tablespoons butter over medium heat. Once bubbling ceases, whisk in flour and cook, whisking continuously, until blonde.","Add remaining ingredients except butter. Once cheese is melted and sauce is smooth, add 1 tablespoon butter, whisking continuously until melted. Repeat until all butter has been used.","Gently fold in macaroni and serve warm."] cookbook:adult_macaroni_and_cheese type cookbook:recipes cookbook:adult_macaroni_and_cheese url https://en.wikibooks.org/wiki/Cookbook:Adult_Macaroni_and_Cheese cookbook:advocaat label "advocaat" cookbook:advocaat name "Advocaat" cookbook:advocaat type cookbook:recipes cookbook:advocaat url https://en.wikibooks.org/wiki/Cookbook:Advocaat cookbook:Æbleskiver label "Æbleskiver" cookbook:Æbleskiver name "Aebleskiver" cookbook:Æbleskiver name "Æbleskiver" cookbook:Æbleskiver name "Ebleskiver" cookbook:Æbleskiver recipeCategory category:danish_recipes cookbook:Æbleskiver recipeCategory category:dessert_recipes cookbook:Æbleskiver recipeCategory category:fried_recipes cookbook:Æbleskiver recipeCategory category:pancake_recipes cookbook:Æbleskiver recipeCategory category:recipes_with_images cookbook:Æbleskiver recipeCategory category:recipes_with_metric_units cookbook:Æbleskiver recipeCategory category:vegetarian_recipes cookbook:Æbleskiver recipeCookingTechnique cookbook:frying cookbook:Æbleskiver recipeCuisine cookbook:cuisine_of_denmark cookbook:Æbleskiver recipeCuisine cookbook:vegan_cuisine cookbook:Æbleskiver recipeFoodstuff cookbook:apple cookbook:Æbleskiver recipeFoodstuff cookbook:applesauce cookbook:Æbleskiver recipeFoodstuff cookbook:baking_powder cookbook:Æbleskiver recipeFoodstuff cookbook:baking_soda cookbook:Æbleskiver recipeFoodstuff cookbook:butter cookbook:Æbleskiver recipeFoodstuff cookbook:buttermilk cookbook:Æbleskiver recipeFoodstuff cookbook:egg_white cookbook:Æbleskiver recipeFoodstuff cookbook:flour cookbook:Æbleskiver recipeFoodstuff cookbook:powdered_sugar cookbook:Æbleskiver recipeFoodstuff cookbook:raspberry cookbook:Æbleskiver recipeFoodstuff cookbook:salt cookbook:Æbleskiver recipeFoodstuff cookbook:strawberry cookbook:Æbleskiver recipeFoodstuff cookbook:vegetable_oil cookbook:Æbleskiver recipeFoodstuff cookbook:white_sugar cookbook:Æbleskiver recipeIngredient "½ teaspoon (5 mL) baking soda" cookbook:Æbleskiver recipeIngredient "½ teaspoon (5 mL) salt" cookbook:Æbleskiver recipeIngredient "1 cup (240 mL) vegetable oil, for frying" cookbook:Æbleskiver recipeIngredient "1 tablespoon (15 mL) white sugar" cookbook:Æbleskiver recipeIngredient "2 cups (480 mL) all-purpose flour" cookbook:Æbleskiver recipeIngredient "2 cups (480 mL) buttermilk" cookbook:Æbleskiver recipeIngredient "2 egg whites" cookbook:Æbleskiver recipeIngredient "2 teaspoons (10 mL) baking powder" cookbook:Æbleskiver recipeIngredient "4 tablespoons (60 mL) butter, melted" cookbook:Æbleskiver recipeInstructions ["Beat the whites until stiff.","Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.","Put about 1 tablespoon (15 mL) of vegetable oil in the bottom of each \u00e6bleskiver pan cup and heat until hot. Pour in about 2 tablespoons (30 mL) of the batter into each cup.","As soon as they get bubbly around the edge, turn them quickly. Alternatively, you can turn them halfway first, so that the baked crusts protruding from the pan will look like the Sydney Opera House. And after a while you turn them the remaining 90\u00b0. This will give them a perfect ball-shape. (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning."] cookbook:Æbleskiver recipeNotes "*An \u00e6bleskiver pan is '''required''' to cook these properly. *They were traditionally cooked with bits of apple (''\u00e6ble'') or applesauce inside but these ingredients are not normally included in modern Danish forms of the dish. *\u00c6bleskiver are not sweet themselves but are traditionally sprinkled with powdered sugar, accompanied with raspberry or sometimes strawberry jam, and served with ''gl\u00f8gg''. *[http:\/\/www.solvangrestaurant.com\/aebleskiver.html The Story of Aebleskiver] (Solvang Restaurant, Solvang, California) *[http:\/\/www.aebleskiver.com\/ Information and Recipes] " cookbook:Æbleskiver type cookbook:recipes cookbook:Æbleskiver url https://en.wikibooks.org/wiki/Cookbook:Aebleskiver cookbook:Æbleskiver url https://en.wikibooks.org/wiki/Cookbook:Æbleskiver cookbook:Æbleskiver url https://en.wikibooks.org/wiki/Cookbook:Ebleskiver cookbook:aesthetics label "aesthetics" cookbook:aesthetics label "doesn't care" cookbook:aesthetics label "texture" cookbook:aesthetics name "Aesthetics" cookbook:aesthetics url https://en.wikibooks.org/wiki/Cookbook:Aesthetics cookbook:affogato difficulty 2 cookbook:affogato name "Affogato" cookbook:affogato recipeCategory category:coffee_recipes cookbook:affogato recipeCategory category:dessert_recipes cookbook:affogato recipeCategory category:desserts cookbook:affogato recipeCategory category:easy_recipes cookbook:affogato recipeCategory category:ice_cream_recipes cookbook:affogato recipeCategory category:italian_recipes cookbook:affogato recipeCategory category:recipes_with_images cookbook:affogato recipeCategory category:recipes_with_metric_units cookbook:affogato recipeCuisine cookbook:cuisine_of_italy cookbook:affogato recipeIngredient "1–2 shots espresso, or one long pull shot" cookbook:affogato recipeIngredient "1/2 tbsp cinnamon powder, for garnishing (optional)." cookbook:affogato recipeIngredient "1/2 tbsp sugar" cookbook:affogato recipeIngredient "1 scoop gelato, typically vanilla" cookbook:affogato recipeIngredient "1 scoop vanilla ice-cream" cookbook:affogato recipeIngredient "1 tsp brandy" cookbook:affogato recipeIngredient "1 tsp coffee powder" cookbook:affogato recipeInstructions ["Place the ice-cream in a coffee cup.","Boil water in a pan, and then add coffee and sugar to it, and then mix well.","Add brandy.","Pour it over the ice-cream.","Serve immediately, garnished with cinnamon powder (optional)."] cookbook:affogato recipeYield 1 cookbook:affogato totalTime "10 minutes" cookbook:affogato type cookbook:recipes cookbook:affogato url https://en.wikibooks.org/wiki/Cookbook:Affogato cookbook:afghan_bread label "afghan bread" cookbook:afghan_bread name "Afghan bread" cookbook:afghan_bread name "Afghan Bread" cookbook:afghan_bread recipeCategory category:afghan_recipes cookbook:afghan_bread recipeCategory category:baking_recipes cookbook:afghan_bread recipeCategory category:flatbread_recipes cookbook:afghan_bread recipeCategory category:pashtun_recipes cookbook:afghan_bread recipeCategory category:recipes_with_images cookbook:afghan_bread recipeCategory category:recipes_with_metric_units cookbook:afghan_bread recipeCategory category:vegetarian_recipes cookbook:afghan_bread recipeFoodstuff cookbook:corn_oil cookbook:afghan_bread recipeFoodstuff cookbook:egg_yolk cookbook:afghan_bread recipeFoodstuff cookbook:flour cookbook:afghan_bread recipeFoodstuff cookbook:salt cookbook:afghan_bread recipeFoodstuff cookbook:sugar cookbook:afghan_bread recipeFoodstuff cookbook:water cookbook:afghan_bread recipeFoodstuff cookbook:yeast cookbook:afghan_bread recipeIngredient "¼ cup of corn oil" cookbook:afghan_bread recipeIngredient "1½ cups plus 1 tablespoon of water (divided)" cookbook:afghan_bread recipeIngredient "1 7 grams dry yeast" cookbook:afghan_bread recipeIngredient "1 egg yolk" cookbook:afghan_bread recipeIngredient "1 tablespoon of salt" cookbook:afghan_bread recipeIngredient "1 tablespoon of sugar" cookbook:afghan_bread recipeIngredient "4 cups of flour" cookbook:afghan_bread recipeInstructions ["Mix \u00bd cup water, yeast, and sugar. Let it sit for 10 minutes.","Place flour in a mixing bowl and sprinkle in the salt. Make a well, then add oil and yeast mixture. Stir in and add small amounts of water until it forms a soft dough that can be moulded. Knead for 5 mins. Cover with paper and let rise for 1\u00bd hours.","Mix together the egg yolk and 1 tablespoon of water, and set aside.","Divide dough into eight parts and roll each into a ball. Roll each bread into an oval shape 20cms long 5cms thick.","Make lines in top of dough. Brush on egg mix and sprinkle with black cumin seeds.","Bake in a preheated 350\u00b0F (175\u00b0C) oven for 25 mins."] cookbook:afghan_bread type cookbook:recipes cookbook:afghan_bread url https://en.wikibooks.org/wiki/Cookbook:Afghan_bread cookbook:afghan_bread url https://en.wikibooks.org/wiki/Cookbook:Afghan_Bread cookbook:afghanistan type cookbook:cuisines cookbook:afghanistan type cookbook:cuisines_by_country cookbook:african_cuisines label "africa" cookbook:african_cuisines label "african" cookbook:african_cuisines label "african cuisines" cookbook:african_cuisines label "east africa" cookbook:african_cuisines label "north africa" cookbook:african_cuisines name "African cuisine" cookbook:african_cuisines name "African cuisines" cookbook:african_cuisines name "African Cuisines" cookbook:african_cuisines type cookbook:cuisines cookbook:african_cuisines type cookbook:cuisines_by_region cookbook:african_cuisines url https://en.wikibooks.org/wiki/Cookbook:African_cuisine cookbook:african_cuisines url https://en.wikibooks.org/wiki/Cookbook:African_cuisines cookbook:african_cuisines url https://en.wikibooks.org/wiki/Cookbook:African_Cuisines cookbook:african recipeCategory category:african_recipes cookbook:african recipeCuisine cookbook:african_cuisines cookbook:african recipeCuisine cookbook:cuisine_of_zambia cookbook:african type cookbook:recipes cookbook:agar_jelly label "agar jelly" cookbook:agar_jelly name "Agar Jelly" cookbook:agar_jelly recipeCategory category:agar_recipes cookbook:agar_jelly recipeCategory category:dessert_recipes cookbook:agar_jelly recipeCategory category:recipes_with_metric_units cookbook:agar_jelly recipeCategory category:vegetarian_recipes cookbook:agar_jelly recipeFoodstuff cookbook:agar cookbook:agar_jelly recipeFoodstuff cookbook:almond_extract cookbook:agar_jelly recipeFoodstuff cookbook:milk cookbook:agar_jelly recipeFoodstuff cookbook:sugar cookbook:agar_jelly recipeFoodstuff cookbook:water cookbook:agar_jelly recipeIngredient "100 g (3.5 oz.) Sugar" cookbook:agar_jelly recipeIngredient "1/2 tsp Almond extract" cookbook:agar_jelly recipeIngredient "150 ml (.625 cups) Syrup" cookbook:agar_jelly recipeIngredient "500 g (18.5 oz.) Water" cookbook:agar_jelly recipeIngredient "5 g (0.175 oz.) Agar powder" cookbook:agar_jelly recipeIngredient "6 T Fruit cocktail" cookbook:agar_jelly recipeIngredient "75 g (2.625 oz.) Milk" cookbook:agar_jelly recipeInstructions ["Put agar, sugar, and water in a saucepan and bring to boil.","Take off heat, and drain some of the water.","When cool, add in milk and almond extract.","Pour mixture into tin.","When completely cool, chill in the refrigerator for about 15 minutes until set.","Cut almond jelly into cubes.","Serve with fruit cocktail and syrup in a glass bowl"] cookbook:agar_jelly type cookbook:recipes cookbook:agar_jelly url https://en.wikibooks.org/wiki/Cookbook:Agar_Jelly cookbook:agar label "agar" cookbook:agar name "Agar" cookbook:agar type cookbook:ingredients cookbook:agar url https://en.wikibooks.org/wiki/Cookbook:Agar cookbook:agave_syrup label "agave syrup" cookbook:agave_syrup name "Agave Syrup" cookbook:agave_syrup type cookbook:ingredients cookbook:agave_syrup url https://en.wikibooks.org/wiki/Cookbook:Agave_Syrup cookbook:agedashi_tofu label "agedashi tofu" cookbook:agedashi_tofu name "Agedashi tofu" cookbook:agedashi_tofu name "Agedashi Tofu" cookbook:agedashi_tofu recipeCategory category:deep_fried_recipes cookbook:agedashi_tofu recipeCategory category:japanese_recipes cookbook:agedashi_tofu recipeCategory category:recipes_with_images cookbook:agedashi_tofu recipeCategory category:recipes_with_metric_units cookbook:agedashi_tofu recipeCategory category:tofu_recipes cookbook:agedashi_tofu recipeCookingTechnique cookbook:deep_fat_frying cookbook:agedashi_tofu recipeCuisine cookbook:cuisine_of_japan cookbook:agedashi_tofu recipeFoodstuff cookbook:cornstarch cookbook:agedashi_tofu recipeFoodstuff cookbook:daikon cookbook:agedashi_tofu recipeFoodstuff cookbook:ginger cookbook:agedashi_tofu recipeFoodstuff cookbook:green_onion cookbook:agedashi_tofu recipeFoodstuff cookbook:mirin cookbook:agedashi_tofu recipeFoodstuff cookbook:oil_and_fat cookbook:agedashi_tofu recipeFoodstuff cookbook:soy_sauce cookbook:agedashi_tofu recipeFoodstuff cookbook:tofu cookbook:agedashi_tofu recipeIngredient "½ cup (120 mL) )dashi" cookbook:agedashi_tofu recipeIngredient "1½ Tbs (22.5 mL) mirin" cookbook:agedashi_tofu recipeIngredient "2 Tbs (30 mL) light soy sauce" cookbook:agedashi_tofu recipeIngredient "4-6 oz. (~115-170 g) soft tofu" cookbook:agedashi_tofu recipeIngredient "Grated daikon (white radish)" cookbook:agedashi_tofu recipeIngredient "Grated ginger" cookbook:agedashi_tofu recipeIngredient "green onions, thinly sliced" cookbook:agedashi_tofu recipeIngredient "Oil for deep frying" cookbook:agedashi_tofu recipeIngredient "potato or corn starch" cookbook:agedashi_tofu recipeInstructions ["Cut the soft tofu into rectangular pieces about 1" thick.","Arrange the layers on rack with paper towels and leave for 10-15 minutes to drain. Change the paper and turn over the slices.","In pan, mix sauce ingredients, heat in a pan until boiling. Turn off the heat.","Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.","Heat the oil to 355\u00b0F (180\u00b0C) for deep frying.","Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because tofu lowers the oil temperature. Fry until golden, turning once.","Remove and drain on paper towels.","Arrange the tofu dish, pour the sauce. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions."] cookbook:agedashi_tofu type cookbook:recipes cookbook:agedashi_tofu url https://en.wikibooks.org/wiki/Cookbook:Agedashi_tofu cookbook:agedashi_tofu url https://en.wikibooks.org/wiki/Cookbook:Agedashi_Tofu cookbook:aghablit label "aghablit" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) difficulty 1 cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) name "Agnelotti in Brodo" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) name "Agnolotti Pasta Soup (Agnolotti in Brodo)" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeCategory category:boiled_recipes cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeCategory category:italian_recipes cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeCategory category:pasta_recipes cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeCategory category:recipes_with_metric_units cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeCategory category:soup_recipes cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeCategory category:very_easy_recipes cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeCuisine cookbook:cuisine_of_italy cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeIngredient "1/2 cup of single (light) cream" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeIngredient "1/2 litre (2 cups) of chicken broth (canned or homemade) or 1/2 litre of water and 2 good-quality chicken stock cubes" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeIngredient "1 pinch of ground black pepper (as much as can be held between finger and thumb)" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeIngredient "250 grams (8-9 ounces) of ''agnolotti'' or other small ravioli-type pasta" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeIngredient "A dash (you decide how big or small!) of sweet sherry" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeIngredient "A handful of chopped flat-leaf parsley" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeIngredient "Fresh grated Parmesan cheese (Parmigiano-Reggiano) for garnish" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeInstructions ["Bring the chicken broth to a rolling boil. If using water and chicken stock cubes, bring the water to a boil, add the stock cubes and let dissolve.","Add the ''agnolotti'' and cook according to the instructions on the package.","Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.","Add the dash of sherry just before serving. If serving to children, dish out their portions first, then add the sherry for the grown-ups."] cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) recipeYield 2 cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) totalTime "15 minutes" cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) type cookbook:recipes cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) url https://en.wikibooks.org/wiki/Cookbook:Agnelotti_in_Brodo cookbook:agnolotti_pasta_soup_(agnolotti_in_brodo) url https://en.wikibooks.org/wiki/Cookbook:Agnolotti_Pasta_Soup_(Agnolotti_in_Brodo) cookbook:aioli label "aioli" cookbook:aioli label "aioli (garlic mayonnaise)" cookbook:aioli name "Aioli" cookbook:aioli recipeCategory category:aioli_recipes cookbook:aioli type cookbook:recipes cookbook:aioli url https://en.wikibooks.org/wiki/Cookbook:Aioli cookbook:aiyu_jelly label "aiyu jelly" cookbook:ajiaco_de_habas label "ajiaco de habas" cookbook:aji_amarillo label "yellow peruvian chili pepper" cookbook:_aji_amarillo label "yellow south american chilis" cookbook:aji_amarillo name "Aji amarillo" cookbook:aji_amarillo name "Aji Amarillo" cookbook:aji_amarillo type cookbook:ingredients cookbook:aji_amarillo type cookbook:vegetable cookbook:aji_amarillo url https://en.wikibooks.org/wiki/Cookbook:Aji_amarillo cookbook:aji_amarillo url https://en.wikibooks.org/wiki/Cookbook:Aji_Amarillo cookbook:ají_de_gallina difficulty 2 cookbook:ají_de_gallina label "aji de gallina" cookbook:ají_de_gallina label "''ají de gallina''" cookbook:ají_de_gallina name "Aji de Gallina" cookbook:ají_de_gallina name "Ají de Gallina" cookbook:ají_de_gallina recipeCategory category:boiled_recipes cookbook:ají_de_gallina recipeCategory category:chicken_recipes cookbook:ají_de_gallina recipeCategory category:easy_recipes cookbook:ají_de_gallina recipeCategory category:featured_recipes cookbook:ají_de_gallina recipeCategory category:peruvian_recipes cookbook:ají_de_gallina recipeCategory category:recipes_with_images cookbook:ají_de_gallina recipeCategory category:recipes_with_metric_units cookbook:ají_de_gallina recipeCategory category:rice_recipes cookbook:ají_de_gallina recipeCookingTechnique cookbook:boiling cookbook:ají_de_gallina recipeCookingTechnique cookbook:sautéing cookbook:ají_de_gallina recipeCuisine cookbook:cuisine_of_peru cookbook:ají_de_gallina recipeEquipment cookbook:blender cookbook:ají_de_gallina recipeEquipment cookbook:saucepan cookbook:ají_de_gallina recipeFoodstuff cookbook:chicken cookbook:ají_de_gallina recipeFoodstuff cookbook:condensed_milk cookbook:ají_de_gallina recipeFoodstuff cookbook:egg cookbook:ají_de_gallina recipeFoodstuff cookbook:garlic cookbook:ají_de_gallina recipeFoodstuff cookbook:olive cookbook:ají_de_gallina recipeFoodstuff cookbook:olive_oil cookbook:ají_de_gallina recipeFoodstuff cookbook:onion cookbook:ají_de_gallina recipeFoodstuff cookbook:parmesan_cheese cookbook:ají_de_gallina recipeFoodstuff cookbook:pecan cookbook:ají_de_gallina recipeFoodstuff cookbook:pepper cookbook:ají_de_gallina recipeFoodstuff cookbook:potato cookbook:ají_de_gallina recipeFoodstuff cookbook:rice cookbook:ají_de_gallina recipeFoodstuff cookbook:salt cookbook:ají_de_gallina recipeFoodstuff cookbook:stock cookbook:ají_de_gallina recipeIngredient "¼ loaf of bread" cookbook:ají_de_gallina recipeIngredient "110 g (¼ lb) of chopped pecans" cookbook:ají_de_gallina recipeIngredient "110 g (4 ounces) grated Parmesan cheese" cookbook:ají_de_gallina recipeIngredient "120 g (½ cup) black olives" cookbook:ají_de_gallina recipeIngredient "120 ml (½ cup) of olive oil" cookbook:ají_de_gallina recipeIngredient "1300 g (4 lb) chicken" cookbook:ají_de_gallina recipeIngredient "1.6 kg (3.5 lbs) boiled rice (flavored with chopped garlic and salt)" cookbook:ají_de_gallina recipeIngredient "1 can evaporated milk" cookbook:ají_de_gallina recipeIngredient "1 chicken stock cube" cookbook:ají_de_gallina recipeIngredient "1 large finely chopped onion" cookbook:ají_de_gallina recipeIngredient "3 hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste." cookbook:ají_de_gallina recipeIngredient "4 hard boiled eggs" cookbook:ají_de_gallina recipeIngredient "6 potatoes" cookbook:ají_de_gallina recipeIngredient "8 cloves of minced garlic" cookbook:ají_de_gallina recipeIngredient "Salt and pepper to taste" cookbook:ají_de_gallina recipeInstructions ["Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock.","In a saucepan, heat oil and saut\u00e9 the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden.","Soak the bread in two cups of the stock from the boiled chicken and place in a blender for a couple of minutes and then add the resulting liquid to the saucepan.","Cook slowly for ten minutes. Cook slowly, stirring to thicken.","While the Aj\u00ed de Gallina is cooking slowly, boil the rice: first fry the garlic for a couple of seconds, then add the rice and the salt, then add the water. When the water starts to boil, let the rice cook in a closed pot very slowly for about 20 minutes or until the water has completely evaporated (hint: to cook "peruvian" rice: cook a cup of rice in two cups of water)","Back to the Aj\u00ed de Gallina: add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture. About five minutes before serving, add the evaporated milk and continue cooking on low heat.","Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives."] cookbook:ají_de_gallina recipeYield 8 cookbook:ají_de_gallina totalTime "45 mins approx" cookbook:ají_de_gallina type cookbook:recipes cookbook:ají_de_gallina url https://en.wikibooks.org/wiki/Cookbook:Aji_de_Gallina cookbook:ají_de_gallina url https://en.wikibooks.org/wiki/Cookbook:Ají_de_Gallina cookbook:ají_dulce label "ají dulce" cookbook:ají_dulce name "Ají dulce" cookbook:ají_dulce name "Ají Dulce" cookbook:ají_dulce type cookbook:ingredients cookbook:ají_dulce type cookbook:vegetable cookbook:ají_dulce url https://en.wikibooks.org/wiki/Cookbook:Ají_dulce cookbook:ají_dulce url https://en.wikibooks.org/wiki/Cookbook:Ají_Dulce cookbook:_ajililmójili label "ajililmójili" cookbook:ajvar label "ajvar" cookbook:ajvar name "Ajvar" cookbook:ajvar recipeCategory category:chile_recipes cookbook:ajvar recipeCategory category:eggplant_recipes cookbook:ajvar recipeCategory category:medium_difficulty_recipes cookbook:ajvar recipeCategory category:recipes_with_images cookbook:ajvar recipeCategory category:recipes_without_cooking_time cookbook:ajvar recipeCategory category:recipes_without_servings cookbook:ajvar recipeCategory category:serbian_recipes cookbook:ajvar recipeCategory category:side_dish_recipes cookbook:ajvar recipeCuisine cookbook:cuisine_of_serbia cookbook:ajvar recipeIngredient "eggplant" cookbook:ajvar recipeIngredient "oil" cookbook:ajvar recipeIngredient "red bell peppers" cookbook:ajvar type cookbook:recipes cookbook:ajvar url https://en.wikibooks.org/wiki/Cookbook:Ajvar cookbook:ajwain label "ajwain" cookbook:ajwain name "Ajwain" cookbook:ajwain type cookbook:ingredients cookbook:ajwain url https://en.wikibooks.org/wiki/Cookbook:Ajwain cookbook:akee label "akee" cookbook:alabama_white_sauce name "Alabama White Sauce" cookbook:alabama_white_sauce recipeCategory category:barbecue_recipes cookbook:alabama_white_sauce recipeCategory category:barbecue_sauce_recipes cookbook:alabama_white_sauce recipeIngredient "½ cup corn syrup" cookbook:alabama_white_sauce recipeIngredient "¾ quart apple cider vinegar" cookbook:alabama_white_sauce recipeIngredient "¼ tablespoon cayenne pepper" cookbook:alabama_white_sauce recipeIngredient "1 quart mayonnaise" cookbook:alabama_white_sauce recipeIngredient "Black pepper" cookbook:alabama_white_sauce recipeIngredient "Lemon juice" cookbook:alabama_white_sauce recipeIngredient "Prepared horseradish" cookbook:alabama_white_sauce recipeIngredient "Salt" cookbook:alabama_white_sauce recipeInstructions ["Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.","Use when grilling chicken or other poultry or meat; brush lightly over the chicken (or meat) during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table."] cookbook:alabama_white_sauce type cookbook:recipes cookbook:alabama_white_sauce url https://en.wikibooks.org/wiki/Cookbook:Alabama_White_Sauce cookbook:alani label "alani" cookbook:albanian_vegetable_pie label "albanian vegetable pie" cookbook:albanian_vegetable_pie name "Albanian Vegetable Pie" cookbook:albanian_vegetable_pie recipeCategory category:albanian_recipes cookbook:albanian_vegetable_pie recipeCategory category:cheese_recipes cookbook:albanian_vegetable_pie recipeCategory category:pie_recipes cookbook:albanian_vegetable_pie recipeCategory category:recipes_with_metric_units cookbook:albanian_vegetable_pie recipeCategory category:spinach_recipes cookbook:albanian_vegetable_pie recipeCategory category:vegetarian_recipes cookbook:albanian_vegetable_pie recipeCuisine cookbook:cuisine_of_albania cookbook:albanian_vegetable_pie recipeFoodstuff cookbook:egg cookbook:albanian_vegetable_pie recipeFoodstuff cookbook:feta_cheese cookbook:albanian_vegetable_pie recipeFoodstuff cookbook:oil_and_fat cookbook:albanian_vegetable_pie recipeFoodstuff cookbook:olive_oil cookbook:albanian_vegetable_pie recipeFoodstuff cookbook:onion cookbook:albanian_vegetable_pie recipeFoodstuff cookbook:salt cookbook:albanian_vegetable_pie recipeIngredient "½ cup (120 mL) chopped green onions" cookbook:albanian_vegetable_pie recipeIngredient "1½ packets (or about 30) pastry leaves (filo dough)" cookbook:albanian_vegetable_pie recipeIngredient "1½ pounds (680 g) spinach, chopped" cookbook:albanian_vegetable_pie recipeIngredient "1½ t (7.5 mL) salt" cookbook:albanian_vegetable_pie recipeIngredient "1 cup (240 mL) diced feta cheese" cookbook:albanian_vegetable_pie recipeIngredient "1 cup (240 mL) oil, preferably olive oil" cookbook:albanian_vegetable_pie recipeIngredient "2-3 eggs" cookbook:albanian_vegetable_pie type cookbook:recipes cookbook:albanian_vegetable_pie url https://en.wikibooks.org/wiki/Cookbook:Albanian_Vegetable_Pie cookbook:albania type cookbook:cuisines cookbook:albania type cookbook:cuisines_by_country cookbook:alcoholic_drink label "alcoholic" cookbook:alcoholic_drink label "alcoholic drink" cookbook:alcoholic_drink label "alcoholic_drink" cookbook:alcoholic_drink label "alcoholic drinks" cookbook:alcoholic_drink name "Alcoholic Drink" cookbook:alcoholic_drink name "Alcoholic drinks" cookbook:alcoholic_drink url https://en.wikibooks.org/wiki/Cookbook:Alcoholic_Drink cookbook:alcoholic_drink url https://en.wikibooks.org/wiki/Cookbook:Alcoholic_drinks cookbook:alcoholic_drink#warnings label "alcoholic drink" cookbook:alcohol label "alcohol" cookbook:alcohol label "drinking" cookbook:alcohol name "Alcohol" cookbook:alcohol type cookbook:ingredients cookbook:alcohol url https://en.wikibooks.org/wiki/Cookbook:Alcohol cookbook:al_dente label "''al dente''" cookbook:al_dente label "al dente" cookbook:al_dente name "Al dente" cookbook:al_dente name "Al Dente" cookbook:al_dente type cookbook:cooking_techniques cookbook:al_dente url https://en.wikibooks.org/wiki/Cookbook:Al_dente cookbook:al_dente url https://en.wikibooks.org/wiki/Cookbook:Al_Dente cookbook:ale,_mustard_and_winter_vegetable_pie label "ale, mustard and winter vegetable pie" cookbook:ale,_mustard_and_winter_vegetable_pie name "Ale, Mustard and Winter Vegetable Pie" cookbook:ale,_mustard_and_winter_vegetable_pie recipeCategory category:baked_recipes cookbook:ale,_mustard_and_winter_vegetable_pie recipeCategory category:pot_pie_recipes cookbook:ale,_mustard_and_winter_vegetable_pie recipeCategory category:recipes_with_metric_units cookbook:ale,_mustard_and_winter_vegetable_pie recipeCategory category:vegan_recipes cookbook:ale,_mustard_and_winter_vegetable_pie recipeCategory category:vegetable_recipes cookbook:ale,_mustard_and_winter_vegetable_pie recipeCookingTechnique cookbook:chopping cookbook:ale,_mustard_and_winter_vegetable_pie recipeCookingTechnique cookbook:dice cookbook:ale,_mustard_and_winter_vegetable_pie recipeCookingTechnique cookbook:sautéing cookbook:ale,_mustard_and_winter_vegetable_pie recipeCuisine cookbook:vegan_cuisine cookbook:ale,_mustard_and_winter_vegetable_pie recipeEquipment cookbook:pots_and_pans cookbook:ale,_mustard_and_winter_vegetable_pie recipeEquipment cookbook:saucepan cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:carrot cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:flour cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:garlic cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:leek cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:margarine cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:marmite cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:mushroom cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:mustard cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:olive_oil cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:parsnip cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:pepper cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:potato cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:rutabaga cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:soy cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:textured_vegetable_protein cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:turnip cookbook:ale,_mustard_and_winter_vegetable_pie recipeFoodstuff cookbook:vegemite cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "¼ - ½ cup dried TVP (textured vegetable protein)" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "½ parsnip, chopped" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "½ parsnip, diced" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "½ small turnip or rutabaga, chopped" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "½ tablespoon Marmite or Vegemite" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "1 carrot, finely diced" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "1 leek, cut into fine rings" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "1 potato, chopped" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "1 tablespoon olive oil" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "1 tablespoon Soy margarine" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "200 ml (3/4 cup) boiling water" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "200 ml (3/4 cup) rich, dark ale (try a nice Porter)" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "2 cloves garlic, crushed" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "2 heaped tablespoon flour" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "2 heaped tablespoon wholegrain mustard (try a green peppercorn mustard, if available)" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "5 mushrooms, sliced" cookbook:ale,_mustard_and_winter_vegetable_pie recipeIngredient "black pepper to taste" cookbook:ale,_mustard_and_winter_vegetable_pie recipeInstructions ["Reconstitute the TVP: in a bowl, mix TVP, the 200 ml boiling water and Marmite, and let sit.","Prepare the mash topping: drop the potato, turnip or rutabaga, and \u00bd parsnip in a saucepan of rapidly boiling water (this quickly destroys the enzymes that would otherwise have a detrimental effect on the vitamin content). Bring back to the boil and simmer until potato is soft (about 20 minutes). When cooked, drain off the water, add the margarine and mash until creamy smooth. Set aside.","Put olive oil in a saucepan over medium heat and add the leek, garlic and carrot and \u00bd parsnip and saut\u00e9 until the carrot is soft. Then add the mushrooms and cook a minute or two more.","Add the flour and stir like mad for a solid 30 seconds. Still stirring, add the TVP and its soaking broth to soak up the flour and thicken. Then add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce.","Pour into a casserole dish, top with the potato\/rutabaga\/parsnip mash, smooth over, and bake at 180\u00b0C (350\u00b0F) for 20 to 30 minutes or until top is beginning to brown. Remove from oven, let rest a minute, then serve."] cookbook:ale,_mustard_and_winter_vegetable_pie type cookbook:recipes cookbook:ale,_mustard_and_winter_vegetable_pie url https://en.wikibooks.org/wiki/Cookbook:Ale,_Mustard_and_Winter_Vegetable_Pie cookbook:alexandra_soup name "Alexandra soup" cookbook:alexandra_soup recipeCategory category:english_recipes cookbook:alexandra_soup recipeCategory category:lentil_recipes cookbook:alexandra_soup recipeCategory category:recipes_with_metric_units cookbook:alexandra_soup recipeCategory category:scottish_recipes cookbook:alexandra_soup recipeCategory category:soup_recipes cookbook:alexandra_soup recipeCategory category:tomato_recipes cookbook:alexandra_soup recipeCategory category:vegetarian_recipes cookbook:alexandra_soup recipeCookingTechnique cookbook:dice cookbook:alexandra_soup recipeCookingTechnique cookbook:purée cookbook:alexandra_soup recipeCuisine cookbook:cuisine_of_scotland cookbook:alexandra_soup recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:alexandra_soup recipeFoodstuff cookbook:barley cookbook:alexandra_soup recipeFoodstuff cookbook:butter cookbook:alexandra_soup recipeFoodstuff cookbook:lentil cookbook:alexandra_soup recipeFoodstuff cookbook:onion cookbook:alexandra_soup recipeFoodstuff cookbook:pepper cookbook:alexandra_soup recipeFoodstuff cookbook:salt cookbook:alexandra_soup recipeFoodstuff cookbook:tomato cookbook:alexandra_soup recipeFoodstuff cookbook:water cookbook:alexandra_soup recipeIngredient "1 cup (240 ml) lentils" cookbook:alexandra_soup recipeIngredient "1 onion, diced" cookbook:alexandra_soup recipeIngredient "1 tablespoon (15 ml) butter" cookbook:alexandra_soup recipeIngredient "2 heaped tablespoons (30 ml) barley" cookbook:alexandra_soup recipeIngredient "2 tomatoes, peeled, seeded and diced" cookbook:alexandra_soup recipeIngredient "3 cups (720 ml) water" cookbook:alexandra_soup recipeIngredient "salt and pepper, to taste" cookbook:alexandra_soup recipeInstructions ["Soak the lentils and barley together overnight (optional). Drain.","Fry the onion in the butter until soft.","Add the lentils, barley and water.","Cook until the lentils are tender, (will take longer if grains are not soaked).","Add the tomatoes when the soup is almost ready.","Pur\u00e9e with a food mill, blender, or food processor.","Reheat and adjust the seasoning."] cookbook:alexandra_soup type cookbook:recipes cookbook:alexandra_soup url https://en.wikibooks.org/wiki/Cookbook:Alexandra_soup cookbook:alfajores label "alfajores" cookbook:alfajores label "alfajores cookies" cookbook:alfajores name "Alfajores" cookbook:alfajores recipeCategory category:argentine_recipes cookbook:alfajores recipeCategory category:baking_recipes cookbook:alfajores recipeCategory category:cookie_recipes cookbook:alfajores recipeCategory category:dessert_recipes cookbook:alfajores type cookbook:recipes cookbook:alfajores url https://en.wikibooks.org/wiki/Cookbook:Alfajores cookbook:alfalfa label "alfalfa" cookbook:alfalfa label "alfalfa sprouts" cookbook:alfalfa name "Alfalfa" cookbook:alfalfa recipeCategory category:ingredients_available_all_year cookbook:alfalfa type cookbook:ingredients cookbook:alfalfa type cookbook:ingredients_available_all_year cookbook:alfalfa type cookbook:vegetable cookbook:alfalfa url https://en.wikibooks.org/wiki/Cookbook:Alfalfa cookbook:alfredo_sauce difficulty 2 cookbook:alfredo_sauce label "alfredo sauce" cookbook:alfredo_sauce label "linguini alfredo" cookbook:alfredo_sauce name "Alfredo Sauce" cookbook:alfredo_sauce recipeCategory category:dairy_recipes cookbook:alfredo_sauce recipeCategory category:easy_recipes cookbook:alfredo_sauce recipeCategory category:recipes_with_metric_units cookbook:alfredo_sauce recipeCategory category:sauce_recipes cookbook:alfredo_sauce recipeCategory category:vegetarian_recipes cookbook:alfredo_sauce recipeFoodstuff cookbook:butter cookbook:alfredo_sauce recipeFoodstuff cookbook:cream cookbook:alfredo_sauce recipeFoodstuff cookbook:nutmeg cookbook:alfredo_sauce recipeFoodstuff cookbook:parmesan_cheese cookbook:alfredo_sauce recipeFoodstuff cookbook:pepper cookbook:alfredo_sauce recipeFoodstuff cookbook:salt cookbook:alfredo_sauce recipeIngredient "1¾ cups (400 ml) heavy cream" cookbook:alfredo_sauce recipeIngredient "1/2 pound Parmigiano Reggiano cheese (aged 24 months), grated" cookbook:alfredo_sauce recipeIngredient "1 pound Fettuccine egg noodles" cookbook:alfredo_sauce recipeIngredient "1 tsp. salt" cookbook:alfredo_sauce recipeIngredient "6 tbs. unsalted butter" cookbook:alfredo_sauce recipeIngredient "8.5 ounces (240 grams) grated Parmesan cheese or asiago cheese" cookbook:alfredo_sauce recipeIngredient "8 oz. or 2 sticks of butter, unsalted and softened to room temperature" cookbook:alfredo_sauce recipeIngredient "fresh-ground black pepper" cookbook:alfredo_sauce recipeIngredient "pinch of fresh-ground nutmeg" cookbook:alfredo_sauce recipeIngredient "Salt" cookbook:alfredo_sauce recipeInstructions ["Combine 1\u00bc cups (300 ml) cream and the butter in a pan large enough to accommodate the sauce and later the pound of pasta.","Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer.","Remove the pan from the heat once the butter is evenly incorporated into the cream.","Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.","Drain the pasta.","Add the drained pasta, \u00bd cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan","Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about one to two minutes. You can add chopped parsley as a garnish mixed into the sauce."] cookbook:alfredo_sauce recipeNotes "* Alfredo Di Lelio, for whom the dish is named, was a Roman innkeeper. Between the 1910s and the 1950s he owned a popular restaurant named Alfredo all'Augusteo in Piazza Augusto Imperatore in the center of the city. The restaurant, now called "Il Vero Alfredo - Alfredo di Roma", is run by the granddaughter of Alfredo Di Lelio, Ines Di Lelio. * The original name of the dish, created in 1914, was ''Fettuccine al triplo burro'' (Fettuccine with triple butter). * Fettuccine is the traditional pasta for Alfredo and its variations because the broad noodles provide just the right platform for the butter fat and cheese. * Fresh egg pasta is greatly preferred by some over dried pasta for cream and cheese sauces because the sauce sometimes clings more readily to fresh pasta than it does to dried. " cookbook:alfredo_sauce recipeYield 6 persons cookbook:alfredo_sauce totalTime "15 minutes" cookbook:alfredo_sauce type cookbook:recipes cookbook:alfredo_sauce url https://en.wikibooks.org/wiki/Cookbook:Alfredo_Sauce cookbook:algerian_couscous label "algerian couscous" cookbook:aligot label "aligot" cookbook:alitame label "alitame" cookbook:aljotta label "aljotta" cookbook:allspice label "allspice" cookbook:allspice label "ground allspice" cookbook:allspice name "Allspice" cookbook:allspice type cookbook:cookbook_stubs cookbook:allspice type cookbook:ingredients cookbook:allspice type cookbook:spices_and_herbs cookbook:allspice url https://en.wikibooks.org/wiki/Cookbook:Allspice cookbook:almond-cowitch_matcha_smoothie name "Almond-Cowitch Matcha Smoothie" cookbook:almond-cowitch_matcha_smoothie recipeCategory category:almond_recipes cookbook:almond-cowitch_matcha_smoothie recipeCategory category:bean_recipes cookbook:almond-cowitch_matcha_smoothie recipeCategory category:date_recipes cookbook:almond-cowitch_matcha_smoothie recipeCategory category:nut_and_grain_milk_recipes cookbook:almond-cowitch_matcha_smoothie recipeCategory category:raw_recipes cookbook:almond-cowitch_matcha_smoothie recipeCategory category:recipes_needing_photos cookbook:almond-cowitch_matcha_smoothie recipeCategory category:recipes_with_metric_units cookbook:almond-cowitch_matcha_smoothie recipeCategory category:vegan_recipes cookbook:almond-cowitch_matcha_smoothie recipeCuisine cookbook:vegan_cuisine cookbook:almond-cowitch_matcha_smoothie recipeFoodstuff cookbook:date cookbook:almond-cowitch_matcha_smoothie recipeIngredient "½ (0.5) cup (118 mL) almonds" cookbook:almond-cowitch_matcha_smoothie recipeIngredient "½ (0.5) cup (118 mL) cowitch" cookbook:almond-cowitch_matcha_smoothie recipeIngredient "12 dates" cookbook:almond-cowitch_matcha_smoothie recipeIngredient "1 tbsp (14¾ [14.75] mL) matcha" cookbook:almond-cowitch_matcha_smoothie recipeIngredient "2 bowls of water" cookbook:almond-cowitch_matcha_smoothie recipeIngredient "{{Cups|3}} water" cookbook:almond-cowitch_matcha_smoothie recipeIngredient "<span style="white-space:nowrap">⁶⁶⁄<big>₁₂₅</big></span> [0.528] {{Oz}} (15 g) (4⅞ [4.875] tsp [23<span style="white-space:nowrap">³¹⁄<big>₃₂</big></span> {23.96875} mL]) milk thistle" cookbook:almond-cowitch_matcha_smoothie recipeInstructions ["Put 1\u215b (1.125) cups (265\u00bd [265.5] mL) of almonds, \u00bd (0.5) cup (118 mL) cowitch and \u00bd (0.5) cup (118 mL) almonds seperatly into three (3) bowls of water. Make sure they are covered completely underneath at least one (1) inch (2<span style="white-space:nowrap">\u00b2\u2077\u2044<big>\u2085\u2080<\/big><\/span> [2.54] cm) of water. This is called sprouting or steeping. Leave them in the refrigerator overnight, and then drain the water. Absolutely do not drink this water, since it has absorbed many of the toxins.","Put the 1\u215b cups of almonds from the previous step into a blender and add 3\u215c (3.375) cups (796\u00bd [796.5] mL) of fresh water. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore. Wash and dry your hands, and strain this mixture over a pitcher. You can either strain it through a fine sieve by squeezing the milk from the moist mixture through the sieve with a wooden spoon, or simply place mesh sometimes called a sprout or nut-milk bag that is usually made of nylon on top of the pitcher in order to squeeze the mixture through the mesh by hand. You may either discard the pulp or use it for other recipes, such as mixing it into almond agar jelly. Wash and dry your hands, and then pour the almond milk into ice cube trays. Place the ice cube trays into the freezer and remove when frozen.","Now put the rest of the almonds and cowitch with three (3) cups (708 mL) of fresh water into the blender. Just like before, this mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore. Wash and dry your hands, and strain this mixture over a pitcher. You can in the same way as you did in the previous step. Discard the pulp, and absolutely do not eat it, since it has many toxins. Do not drink or taste the liquid at this point. Wash and dry your hands, and put this liquid back in the blender. Blend in the dates, matcha and milk thistle. If you are only going to make part of the mixture now, refrigerate what you\u2019re not going to use and save for later in the refrigerator.","When well blended, pulse the liquid mixture with ice made from the almond milk until you reach the consistency you desire. Serve immediately.","Do not to use bitter almonds, since the combination of bitter almonds and water releases cyanide.<ref name="Bitter Almond">","Do not keep for the mixture from step 3 above for more than two (2) days, since it spoils quickly. It's best to make it fresh.","Do not exceed three (3) servings per day."] cookbook:almond-cowitch_matcha_smoothie type cookbook:recipes cookbook:almond-cowitch_matcha_smoothie url https://en.wikibooks.org/wiki/Cookbook:Almond-Cowitch_Matcha_Smoothie cookbook:almond_essence label "almond essence" cookbook:almond_extract label "almond extract" cookbook:almond_extract name "Almond extract" cookbook:almond_extract name "Almond Extract" cookbook:almond_extract type cookbook:ingredients cookbook:almond_extract url https://en.wikibooks.org/wiki/Cookbook:Almond_extract cookbook:almond_extract url https://en.wikibooks.org/wiki/Cookbook:Almond_Extract cookbook:almond_flour label "almond flour" cookbook:almond_fudge_brownies difficulty 2 cookbook:almond_fudge_brownies label "almond fudge brownies" cookbook:almond_fudge_brownies name "Almond Fudge Brownies" cookbook:almond_fudge_brownies recipeCategory category:almond_recipes cookbook:almond_fudge_brownies recipeCategory category:baking_recipes cookbook:almond_fudge_brownies recipeCategory category:brownie_recipes cookbook:almond_fudge_brownies recipeCategory category:chocolate_recipes cookbook:almond_fudge_brownies recipeCategory category:cookie_recipes cookbook:almond_fudge_brownies recipeCategory category:dessert_recipes cookbook:almond_fudge_brownies recipeCategory category:easy_recipes cookbook:almond_fudge_brownies recipeCategory category:recipes_with_metric_units cookbook:almond_fudge_brownies recipeCategory category:recipes_without_servings cookbook:almond_fudge_brownies recipeCookingTechnique cookbook:baking cookbook:almond_fudge_brownies recipeCookingTechnique cookbook:purée cookbook:almond_fudge_brownies recipeFoodstuff cookbook:almond cookbook:almond_fudge_brownies recipeFoodstuff cookbook:butter cookbook:almond_fudge_brownies recipeFoodstuff cookbook:chocolate cookbook:almond_fudge_brownies recipeFoodstuff cookbook:egg cookbook:almond_fudge_brownies recipeFoodstuff cookbook:flour cookbook:almond_fudge_brownies recipeFoodstuff cookbook:margarine cookbook:almond_fudge_brownies recipeFoodstuff cookbook:milk cookbook:almond_fudge_brownies recipeFoodstuff cookbook:oil_and_fat cookbook:almond_fudge_brownies recipeFoodstuff cookbook:sugar cookbook:almond_fudge_brownies recipeFoodstuff cookbook:vanilla cookbook:almond_fudge_brownies recipeIngredient "¾ cup (1.2 dl) butter or margarine" cookbook:almond_fudge_brownies recipeIngredient "¾ cup (180 ml) flour, sifted" cookbook:almond_fudge_brownies recipeIngredient "½ tsp almond extract or ½ cup (120 ml) chopped almonds" cookbook:almond_fudge_brownies recipeIngredient "1 ½ tbsp oil" cookbook:almond_fudge_brownies recipeIngredient "1 cup (240 ml) white sugar" cookbook:almond_fudge_brownies recipeIngredient "1 tsp vanilla extract" cookbook:almond_fudge_brownies recipeIngredient "2 eggs" cookbook:almond_fudge_brownies recipeIngredient "6 tbsp cocoa powder" cookbook:almond_fudge_brownies recipeIngredient "⅓ cup (80 ml) milk" cookbook:almond_fudge_brownies recipeInstructions ["Preheat oven to 350\u00b0F\/175\u00b0C","Cream butter and sugar","Add oil and milk","Blend in eggs, one at a time","Add cocoa and flour","Add vanilla and almond extract (or almonds)","Spread into greased 10.5" x 7" pan","Bake for 28-30 minutes","Allow to cool"] cookbook:almond_fudge_brownies recipeNotes "* Be cautious of overcooking, brownies may be dry if overcooked. * Use a toothpick to check the brownies after 28 minutes " cookbook:almond_fudge_brownies totalTime "30 minutes" cookbook:almond_fudge_brownies type cookbook:recipes cookbook:almond_fudge_brownies url https://en.wikibooks.org/wiki/Cookbook:Almond_Fudge_Brownies cookbook:almond label "almond" cookbook:almond label "almond essence" cookbook:almond label "almond extract" cookbook:_almond label "almonds" cookbook:almond label "almonds" cookbook:almond label "blanched almonds" cookbook:almond label "ground almonds" cookbook:almond label "slivered almonds" cookbook:almond_milk label "almond milk" cookbook:almond_milk label "raw almond milk" cookbook:almond_milk name "Almond Milk" cookbook:almond_milk recipeCategory category:almond_recipes cookbook:almond_milk recipeCategory category:beverage_recipes cookbook:almond_milk recipeCategory category:date_recipes cookbook:almond_milk recipeCategory category:iranian_recipes cookbook:almond_milk recipeCategory category:nut_and_grain_milk_recipes cookbook:almond_milk recipeCategory category:raw_recipes cookbook:almond_milk recipeCategory category:recipes_with_images cookbook:almond_milk recipeCategory category:recipes_with_metric_units cookbook:almond_milk recipeCategory category:vegan_recipes cookbook:almond_milk recipeCuisine cookbook:cuisine_of_iran cookbook:almond_milk recipeCuisine cookbook:vegan_cuisine cookbook:almond_milk recipeFoodstuff cookbook:almond cookbook:almond_milk recipeFoodstuff cookbook:date cookbook:almond_milk recipeFoodstuff cookbook:rosewater cookbook:almond_milk recipeFoodstuff cookbook:water cookbook:almond_milk recipeIngredient "1 bowl of water" cookbook:almond_milk recipeIngredient "1 cup (236 ml) almonds" cookbook:almond_milk recipeIngredient "3 dates" cookbook:almond_milk recipeIngredient "{{Cups|3}} pure water, such as rosewater, orange blossom water, spring water, distilled water, or iodized water" cookbook:almond_milk recipeInstructions ["Put the almonds into a bowl of water. Make sure they are covered completely underneath at least one (1) inch (2<span style="white-space:nowrap">\u00b2\u2077\u2044<big>\u2085\u2080<\/big><\/span> cm) of water. This is called sprouting or steeping. Leave them in the refrigerator overnight, and then drain the water.","Put the almonds from the previous step into a blender and add {{Cups|3}} of pure water. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore. Wash and dry your hands, and strain this mixture over a pitcher. You can either strain it through a fine sieve by squeezing the milk from the moist mixture through the sieve with a wooden spoon, or simply place mesh sometimes called a sprout or nut-milk bag that is usually made of nylon on top of the pitcher in order to squeeze the mixture through the mesh by hand. You may either discard the pulp or use it for other recipes, such as mixing it into almond agar jelly. Wash and dry your hands, and then pour the almond milk back into the blender. Add the dates and blend until there is no visible change in color or consistency anymore.","Pour into a drinking cup and enjoy!","Do not use bitter almonds, since the combination of bitter almonds and water releases cyanide.<ref>","Do not keep the mixture from step 2 above for more than 2 days, since it spoils quickly. It's best to make it fresh.","There are recipes that use a stove or boiling water, but heat destroys the food enzymes in the almonds.","Using water that is not pure, such as tap water, may have an adverse taste.","[[Cookbook:Almond-Cowitch Matcha Smoothie]]","[[Cookbook:Sharbat bil Loz]]","{{Cite web","{{Cite journal"] cookbook:almond_milk type cookbook:recipes cookbook:almond_milk url https://en.wikibooks.org/wiki/Cookbook:Almond_Milk cookbook:almond name "Almond" cookbook:almond_oil label "almond oil" cookbook:almond_pancakes difficulty 2 cookbook:almond_pancakes name "Almond Pancakes" cookbook:almond_pancakes recipeCategory category:almond_recipes cookbook:almond_pancakes recipeCategory category:american_recipes cookbook:almond_pancakes recipeCategory category:breakfast_recipes cookbook:almond_pancakes recipeCategory category:camping_recipes cookbook:almond_pancakes recipeCategory category:easy_recipes cookbook:almond_pancakes recipeCategory category:egg_recipes cookbook:almond_pancakes recipeCategory category:inexpensive_recipes cookbook:almond_pancakes recipeCategory category:milk_recipes cookbook:almond_pancakes recipeCategory category:pancake_recipes cookbook:almond_pancakes recipeCategory category:vegetarian_recipes cookbook:almond_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:almond_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:almond_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:almond_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:almond_pancakes recipeEquipment cookbook:frying_pan cookbook:almond_pancakes recipeEquipment cookbook:griddle cookbook:almond_pancakes recipeEquipment cookbook:microwave_oven cookbook:almond_pancakes recipeEquipment cookbook:whisk cookbook:almond_pancakes recipeFoodstuff cookbook:almond cookbook:almond_pancakes recipeFoodstuff cookbook:baking_powder cookbook:almond_pancakes recipeFoodstuff cookbook:baking_soda cookbook:almond_pancakes recipeFoodstuff cookbook:butter cookbook:almond_pancakes recipeFoodstuff cookbook:buttermilk cookbook:almond_pancakes recipeFoodstuff cookbook:egg cookbook:almond_pancakes recipeFoodstuff cookbook:flour cookbook:almond_pancakes recipeFoodstuff cookbook:milk cookbook:almond_pancakes recipeFoodstuff cookbook:salt cookbook:almond_pancakes recipeFoodstuff cookbook:sugar cookbook:almond_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:almond_pancakes recipeFoodstuff cookbook:water cookbook:almond_pancakes recipeIngredient "¾ cup, 180ml buttermilk" cookbook:almond_pancakes recipeIngredient "¼ cup, 60ml milk" cookbook:almond_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:almond_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:almond_pancakes recipeIngredient "½ teaspoon salt" cookbook:almond_pancakes recipeIngredient "1 cup, 240ml all-purpose bleached flour" cookbook:almond_pancakes recipeIngredient "1 large egg" cookbook:almond_pancakes recipeIngredient "1 teaspoon almond extract" cookbook:almond_pancakes recipeIngredient "2 tablespoon unsalted butter, melted" cookbook:almond_pancakes recipeIngredient "2 teaspoons sugar" cookbook:almond_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:almond_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and almond extract.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:almond_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:almond_pancakes recipeYield 8 4-inch pancakes cookbook:almond_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:almond_pancakes type cookbook:recipes cookbook:almond_pancakes url https://en.wikibooks.org/wiki/Cookbook:Almond_Pancakes cookbook:almond recipeCategory category:autumn_ingredients cookbook:almond recipeCategory category:summer_ingredients cookbook:almond type cookbook:autumn_ingredients cookbook:almond type cookbook:ingredients cookbook:almond type cookbook:summer_ingredients cookbook:almond url https://en.wikibooks.org/wiki/Cookbook:Almond cookbook:aloo_ki_bhujiya label "aloo ki bhujiya" cookbook:aloo_ki_bhujiya name "Aloo ki bhujiya" cookbook:aloo_ki_bhujiya url https://en.wikibooks.org/wiki/Cookbook:Aloo_ki_bhujiya cookbook:aluminium_foil label "aluminium foil" cookbook:aluminium_foil label "aluminum foil" cookbook:aluminium_foil label "foil" cookbook:aluminium_foil name "Aluminium foil" cookbook:aluminium_foil name "Aluminium Foil" cookbook:aluminium_foil type cookbook:cookbook/equipment cookbook:aluminium_foil url https://en.wikibooks.org/wiki/Cookbook:Aluminium_foil cookbook:aluminium_foil url https://en.wikibooks.org/wiki/Cookbook:Aluminium_Foil cookbook:amaranth_flour label "amaranth flour" cookbook:amaranth label "amaranth" cookbook:amaranth name "Amaranth" cookbook:amaranth type cookbook:cereals cookbook:amaranth type cookbook:ingredients cookbook:amaranth url https://en.wikibooks.org/wiki/Cookbook:Amaranth cookbook:amar's_chicken label "amar's chicken" cookbook:amar's_chicken name "Amar's Chicken" cookbook:amar's_chicken recipeCategory category:chicken_recipes cookbook:amar\'s_chicken recipeCategory category:chicken_recipes cookbook:amar's_chicken recipeFoodstuff cookbook:bay_leaf cookbook:amar's_chicken recipeFoodstuff cookbook:cardamom cookbook:amar's_chicken recipeFoodstuff cookbook:chicken cookbook:amar's_chicken recipeFoodstuff cookbook:cinnamon cookbook:amar's_chicken recipeFoodstuff cookbook:coriander cookbook:amar's_chicken recipeFoodstuff cookbook:cumin cookbook:amar's_chicken recipeFoodstuff cookbook:currant cookbook:amar's_chicken recipeFoodstuff cookbook:garlic cookbook:amar's_chicken recipeFoodstuff cookbook:oil_and_fat cookbook:amar's_chicken recipeFoodstuff cookbook:onion cookbook:amar's_chicken recipeFoodstuff cookbook:raisin cookbook:amar's_chicken recipeFoodstuff cookbook:sour_cream cookbook:amar's_chicken recipeFoodstuff cookbook:tofu cookbook:amar's_chicken recipeFoodstuff cookbook:yogurt cookbook:amar's_chicken recipeIngredient "½ cup currants (or raisins, if currants are unavailable)" cookbook:amar's_chicken recipeIngredient "* ⅛ tsp ground cinnamon" cookbook:amar's_chicken recipeIngredient "* ¼ tsp whole cumin seeds" cookbook:amar's_chicken recipeIngredient "* 1 bay leaf" cookbook:amar's_chicken recipeIngredient "* 1 clove garlic, chopped" cookbook:amar's_chicken recipeIngredient "1 cup onion, chopped (increase spices if using lots more onion, otherwise the taste is weak)" cookbook:amar's_chicken recipeIngredient "1 cup sour cream (or 1 cup plain yogurt & ½ cup sour cream)" cookbook:amar's_chicken recipeIngredient "2 lb fryer, or chicken parts (OPTIONAL: substitute firm tofu for the chicken.)" cookbook:amar's_chicken recipeIngredient "* 2 tsp whole coriander seeds (it's not too strong, so use plenty)" cookbook:amar's_chicken recipeIngredient "4 tbsp. oil" cookbook:amar's_chicken recipeIngredient "* 6 whole cardamom pods (use only the seeds, discard the shells)" cookbook:amar's_chicken recipeIngredient "Spices:" cookbook:amar's_chicken recipeInstructions ["Heat oil until quite hot (not smoking.)","Add spices and bay leaf. Cook until seeds crack. (1-2 minutes.)","Reduce heat.","Add garlic and onion. Cook until tender & translucent.","Reserve onion, garlic & spices into a side dish.","Season chicken with salt & pepper. Roll in flour.","Fry chicken. (Add oil if needed.)","When chicken is almost done, add reserved onion\/spice mixture.","Add currants., &ndash; At this point, chicken may be cooled & frozen.","To serve, add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.","Serve with Saffron Sweet Rice"] cookbook:amar's_chicken recipeNotes "*After cooking, the spices continue to infuse the chicken and mellow the flavor. Refrigerating this dish for a day, then warming it, enhances its flavor! " cookbook:amar's_chicken type cookbook:recipes cookbook:amar\'s_chicken type cookbook:recipes cookbook:amar's_chicken url https://en.wikibooks.org/wiki/Cookbook:Amar's_Chicken cookbook:amar's_tofu label "amar's tofu" cookbook:amar's_tofu name "Amar's Tofu" cookbook:amar's_tofu recipeCategory category:gluten-free_recipes cookbook:amar\'s_tofu recipeCategory category:gluten-free_recipes cookbook:amar's_tofu recipeCategory category:tofu_recipes cookbook:amar\'s_tofu recipeCategory category:tofu_recipes cookbook:amar's_tofu recipeCategory category:vegetarian_recipes cookbook:amar\'s_tofu recipeCategory category:vegetarian_recipes cookbook:amar's_tofu recipeCookingTechnique cookbook:sautéing cookbook:amar's_tofu recipeFoodstuff cookbook:almond cookbook:amar's_tofu recipeFoodstuff cookbook:bay_leaf cookbook:amar's_tofu recipeFoodstuff cookbook:butter cookbook:amar's_tofu recipeFoodstuff cookbook:cardamom cookbook:amar's_tofu recipeFoodstuff cookbook:coconut cookbook:amar's_tofu recipeFoodstuff cookbook:coconut_milk cookbook:amar's_tofu recipeFoodstuff cookbook:coriander cookbook:amar's_tofu recipeFoodstuff cookbook:cumin cookbook:amar's_tofu recipeFoodstuff cookbook:currant cookbook:amar's_tofu recipeFoodstuff cookbook:garlic cookbook:amar's_tofu recipeFoodstuff cookbook:oil_and_fat cookbook:amar's_tofu recipeFoodstuff cookbook:onion cookbook:amar's_tofu recipeFoodstuff cookbook:sour_cream cookbook:amar's_tofu recipeFoodstuff cookbook:tofu cookbook:amar's_tofu recipeFoodstuff cookbook:yogurt cookbook:amar's_tofu recipeIngredient "½ cup coconut milk (optional)" cookbook:amar's_tofu recipeIngredient "½ cup creamy plain yogurt – 2% (fat?) is good" cookbook:amar's_tofu recipeIngredient "½ cup currants" cookbook:amar's_tofu recipeIngredient "¼ cup (or more) slivered almonds, lightly toasted" cookbook:amar's_tofu recipeIngredient "½ cup sour cream" cookbook:amar's_tofu recipeIngredient "⅛ cup toasted coconut threads or flakes (optional)" cookbook:amar's_tofu recipeIngredient "*½ tsp whole cumin seeds" cookbook:amar's_tofu recipeIngredient "*1 bay leaf" cookbook:amar's_tofu recipeIngredient "1 (or 2) garlic cloves, chopped" cookbook:amar's_tofu recipeIngredient "1 (or 2) large onion, chopped coarsely" cookbook:amar's_tofu recipeIngredient "1 Tbsp butter (optional)" cookbook:amar's_tofu recipeIngredient "1 Tofu cake –extra firm (or firm), cut into ¾-inch cubes." cookbook:amar's_tofu recipeIngredient "*2 tsp whole coriander seeds" cookbook:amar's_tofu recipeIngredient "4 Tbsp oil" cookbook:amar's_tofu recipeIngredient "*6-8 whole cardamom pods" cookbook:amar's_tofu recipeIngredient "Spices:" cookbook:amar's_tofu recipeInstructions ["Crack open the cardamom pods. Reserve the seeds; discard the shells.","Heat oil to quite hot (not smoking.)","Add spices and bay leaf.","Cook until seeds crack. (1-2 minutes.)","Reduce heat to medium.","Add onion and garlic. Cook until tender & translucent","Reserve onion, garlic & spices to a side dish","Season tofu with salt & pepper. Then fry. (Adding oil if needed.)","When tofu is heated through, saut\u00e9 until lightly brown (5-8 minutes).","Add reserved onion\/spice mixture.","Add currants and saut\u00e9 for 3-5 minutes.","* At this point, tofu may be cooled & chilled for re-heating the following day, up to a week.","* The spices continue to blend their flavors &ndash; this dish re-heated tastes as well as, or better than, when freshly cooked!","Add sour cream, yogurt and, if using: coconut milk & butter.","Simmer until sauce has cooked down a little.","Add toasted almonds (and toasted coconut, if using.)"] cookbook:amar's_tofu type cookbook:recipes cookbook:amar\'s_tofu type cookbook:recipes cookbook:amar's_tofu url https://en.wikibooks.org/wiki/Cookbook:Amar's_Tofu cookbook:ambrosia_fruit_salad difficulty 1 cookbook:ambrosia_fruit_salad label "ambrosia" cookbook:ambrosia_fruit_salad label "ambrosia fruit salad" cookbook:ambrosia_fruit_salad name "Ambrosia Fruit Salad" cookbook:ambrosia_fruit_salad recipeCategory category:dairy_recipes cookbook:ambrosia_fruit_salad recipeCategory category:dessert_recipes cookbook:ambrosia_fruit_salad recipeCategory category:fruit_recipes cookbook:ambrosia_fruit_salad recipeCategory category:gluten-free_recipes cookbook:ambrosia_fruit_salad recipeCategory category:refrigerated_recipes cookbook:ambrosia_fruit_salad recipeCategory category:very_easy_recipes cookbook:ambrosia_fruit_salad recipeCookingTechnique cookbook:folding cookbook:ambrosia_fruit_salad recipeIngredient "2 cans of pineapple drained" cookbook:ambrosia_fruit_salad recipeIngredient "3 cups whipping cream" cookbook:ambrosia_fruit_salad recipeIngredient "4 cups of mandarin oranges drained" cookbook:ambrosia_fruit_salad recipeIngredient "6-8 cups miniature marshmallows" cookbook:ambrosia_fruit_salad recipeInstructions ["Mix the mandarin oranges and grapes, fruit cocktail, in a large bowl.","Fold in the whipped cream, sour cream and marshmallows.","Chill for at least an hour.","Stir again before serving."] cookbook:ambrosia_fruit_salad recipeYield 8 cookbook:ambrosia_fruit_salad totalTime "prep: 5 minute, chilling: 60 minute" cookbook:ambrosia_fruit_salad type cookbook:recipes cookbook:ambrosia_fruit_salad url https://en.wikibooks.org/wiki/Cookbook:Ambrosia_Fruit_Salad cookbook:american_grill]]_to_[[cookbook:london_broil]]_over_a_redirect_without_leaving_a_redirect:_revert_move_by_[[special:contributions/pokestarfan label "pokestarfan" cookbook:american_marinara_sauce difficulty 2 cookbook:american_marinara_sauce name "American marinara sauce" cookbook:american_marinara_sauce name "American Marinara Sauce" cookbook:american_marinara_sauce recipeCategory category:duplicate_recipes cookbook:american_marinara_sauce recipeCategory category:easy_recipes cookbook:american_marinara_sauce recipeCategory category:italian_recipes cookbook:american_marinara_sauce recipeCategory category:pasta_sauce_recipes cookbook:american_marinara_sauce recipeCategory category:recipes_with_metric_units cookbook:american_marinara_sauce recipeCategory category:sauce_recipes cookbook:american_marinara_sauce recipeCategory category:tomato_recipes cookbook:american_marinara_sauce recipeCookingTechnique cookbook:al_dente cookbook:american_marinara_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:american_marinara_sauce recipeFoodstuff cookbook:butter cookbook:american_marinara_sauce recipeFoodstuff cookbook:salt cookbook:american_marinara_sauce recipeFoodstuff cookbook:sausage cookbook:american_marinara_sauce recipeFoodstuff cookbook:wine cookbook:american_marinara_sauce recipeIngredient "1 + 1/2 tsp granulated sugar" cookbook:american_marinara_sauce recipeIngredient "1 + 1/2 tsp salt (more or less to taste)" cookbook:american_marinara_sauce recipeIngredient "1/2 cup (120 ml) , plus as needed, white table wine" cookbook:american_marinara_sauce recipeIngredient "1/2 stick unsalted sweet cream butter" cookbook:american_marinara_sauce recipeIngredient "1/2 tsp dried crushed red pepper flakes" cookbook:american_marinara_sauce recipeIngredient "1/2 tsp dried oregano (trust me)" cookbook:american_marinara_sauce recipeIngredient "1/2 tsp ground black pepper" cookbook:american_marinara_sauce recipeIngredient "1/3 cup (80 g) diced red onion" cookbook:american_marinara_sauce recipeIngredient "1 can (28 oz - 750 g) unsalted whole peeled tomatoes, reserve juice (use name brand, they're bigger and sweeter)" cookbook:american_marinara_sauce recipeIngredient "1 can (6 oz - 150 g) tomato paste" cookbook:american_marinara_sauce recipeIngredient "1 cup (app.) (240 g) fresh basil finely torn or roughly chopped with small amount chiffonade and reserved" cookbook:american_marinara_sauce recipeIngredient "1 half of a head of garlic (less is acceptable) minced" cookbook:american_marinara_sauce recipeIngredient "1 large can and 1 small can whole tomatoes, crushed by hand with juices" cookbook:american_marinara_sauce recipeIngredient "1 large can crushed tomatoes" cookbook:american_marinara_sauce recipeIngredient "1 tbsp vegetable or olive oil" cookbook:american_marinara_sauce recipeIngredient "1 yellow bell pepper cut into strips" cookbook:american_marinara_sauce recipeIngredient "2 medium cloves garlic, crushed and chopped fine" cookbook:american_marinara_sauce recipeIngredient "2 medium to large onions (preferably red or yellow) diced" cookbook:american_marinara_sauce recipeIngredient "2 tablespoons (app.) almond oil" cookbook:american_marinara_sauce recipeIngredient "2 tablespoons dried oregano" cookbook:american_marinara_sauce recipeIngredient "2 tablespoons dried red chile flakes" cookbook:american_marinara_sauce recipeIngredient "2 tablespoons dried thyme" cookbook:american_marinara_sauce recipeIngredient "Extra virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable) to coat" cookbook:american_marinara_sauce recipeIngredient "Parmigiano-Reggiano to taste" cookbook:american_marinara_sauce recipeIngredient "Salt and ground black pepper to taste" cookbook:american_marinara_sauce recipeInstructions ["Sweat onion, garlic, and bell pepper in extra virgin olive and almond oil with salt and pepper in oversized pan","Deglaze pan with white wine","Add tomatoes","Combine dried herbs and red pepper flakes in mortar and pestel","Add dried herbs, red pepper flakes, and unreserved fresh basil to pan","Simmer for an hour (or more if necessary), stirring occasionally.","Add wine until desired consistency is achieved","Add salt and pepper to taste","Strain and add al dente pasta (long strand pastas such as spaghetti, linguini, and fetuccini are traditional in America but other pastas are also advisable) to pan with sauce and combine using tongs","Plate and garnish with fresh basil and freshly grated Parmigiano-Reggiano"] cookbook:american_marinara_sauce recipeYield 4 cookbook:american_marinara_sauce totalTime "30 minutes + 24 hours" cookbook:american_marinara_sauce type cookbook:recipes cookbook:american_marinara_sauce url https://en.wikibooks.org/wiki/Cookbook:American_marinara_sauce cookbook:american_marinara_sauce url https://en.wikibooks.org/wiki/Cookbook:American_Marinara_Sauce cookbook:american_potato_salad label "american potato salad" cookbook:american_potato_salad name "American Potato Salad" cookbook:american_potato_salad recipeCategory category:american_recipes cookbook:american_potato_salad recipeCategory category:egg_recipes cookbook:american_potato_salad recipeCategory category:potato_recipes cookbook:american_potato_salad recipeCategory category:recipes_without_servings cookbook:american_potato_salad recipeCategory category:salad_recipes cookbook:american_potato_salad recipeCategory category:side_dish_recipes cookbook:american_potato_salad recipeCookingTechnique cookbook:boiling cookbook:american_potato_salad recipeCookingTechnique cookbook:sautéing cookbook:american_potato_salad recipeCuisine cookbook:cuisine_of_the_united_states cookbook:american_potato_salad recipeCuisine cookbook:louisiana_creole_cuisine cookbook:american_potato_salad recipeCuisine cookbook:new_england_cuisine cookbook:american_potato_salad recipeEquipment cookbook:colander cookbook:american_potato_salad recipeEquipment cookbook:whisk cookbook:american_potato_salad recipeFoodstuff cookbook:bacon cookbook:american_potato_salad recipeFoodstuff cookbook:basil cookbook:american_potato_salad recipeFoodstuff cookbook:corn cookbook:american_potato_salad recipeFoodstuff cookbook:egg cookbook:american_potato_salad recipeFoodstuff cookbook:lemon_juice cookbook:american_potato_salad recipeFoodstuff cookbook:mustard cookbook:american_potato_salad recipeFoodstuff cookbook:olive_oil cookbook:american_potato_salad recipeFoodstuff cookbook:onion cookbook:american_potato_salad recipeFoodstuff cookbook:pepper cookbook:american_potato_salad recipeFoodstuff cookbook:potato cookbook:american_potato_salad recipeFoodstuff cookbook:salt cookbook:american_potato_salad recipeIngredient "½ cup extra virgin olive oil" cookbook:american_potato_salad recipeIngredient "½ cup freshly squeezed lemon juice (2-3 lemons)" cookbook:american_potato_salad recipeIngredient "1 cup corn" cookbook:american_potato_salad recipeIngredient "1 cup freshly squeezed lemon juice (2-3 lemons)" cookbook:american_potato_salad recipeIngredient "1 medium red onion, chopped finely" cookbook:american_potato_salad recipeIngredient "1 Tbsp of standard mustard" cookbook:american_potato_salad recipeIngredient "1 Tbsp pasta seasoning" cookbook:american_potato_salad recipeIngredient "2 cup extra virgin olive oil" cookbook:american_potato_salad recipeIngredient "2 large hard boiled eggs, chopped" cookbook:american_potato_salad recipeIngredient "2 pounds small white potatoes (use waxy or red potatoes)" cookbook:american_potato_salad recipeIngredient "2 Tbsp chopped sweet basil leaves" cookbook:american_potato_salad recipeIngredient "2 Tbsp pasta seasoning" cookbook:american_potato_salad recipeIngredient "3 pounds small white potatoes (use waxy or red potatoes)" cookbook:american_potato_salad recipeIngredient "3 Tbsp of HP Bold steak sauce" cookbook:american_potato_salad recipeIngredient "4 cup corn" cookbook:american_potato_salad recipeIngredient "4 medium red onion, chopped finely" cookbook:american_potato_salad recipeIngredient "5 large hard boiled eggs, chopped" cookbook:american_potato_salad recipeIngredient "Salt and ground pepper" cookbook:american_potato_salad recipeInstructions ["Place potatoes mixed with mustard and HP steak sauce along with 2 tablespoons of salt in a large pot of water. Bring the water to a boil, cook for 45-55 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.","Meanwhile, boil the eggs in water for about 30 minutes until hard-boiled. Drain water and let cold water run over the eggs before peeling the shell. Once shells are peeled, dice the eggs and place in a large bowl.","Saut\u00e9 some diced onions until light golden brown and add to the bowl with eggs.","When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.","In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 3 hours, cover with extra HP sauce, enjoy.","Grammy's Potato Salad, a New England style recipe.","Potato Salad, made with bacon and yellow onion.","Potato Salad (American), another American-style recipe made with mustard and sweet relish."] cookbook:american_potato_salad type cookbook:recipes cookbook:american_potato_salad url https://en.wikibooks.org/wiki/Cookbook:American_Potato_Salad cookbook:amino_acid label "amino acid" cookbook:anaheim_chili label "anaheim" cookbook:anarchist_oatmeal_cookies label "anarchist oatmeal cookies" cookbook:anarchist_oatmeal_cookies name "Anarchist Oatmeal Cookies" cookbook:anarchist_oatmeal_cookies recipeCategory category:baking_recipes cookbook:anarchist_oatmeal_cookies recipeCategory category:cookie_recipes cookbook:anarchist_oatmeal_cookies recipeCategory category:oat_recipes cookbook:anarchist_oatmeal_cookies recipeCategory category:recipes_with_metric_units cookbook:anarchist_oatmeal_cookies recipeCategory category:vegan_recipes cookbook:anarchist_oatmeal_cookies recipeCuisine cookbook:vegan_cuisine cookbook:anarchist_oatmeal_cookies recipeEquipment cookbook:cookie_sheet cookbook:anarchist_oatmeal_cookies recipeFoodstuff cookbook:baking_soda cookbook:anarchist_oatmeal_cookies recipeFoodstuff cookbook:brown_sugar cookbook:anarchist_oatmeal_cookies recipeFoodstuff cookbook:flour cookbook:anarchist_oatmeal_cookies recipeFoodstuff cookbook:oats cookbook:anarchist_oatmeal_cookies recipeFoodstuff cookbook:salt cookbook:anarchist_oatmeal_cookies recipeFoodstuff cookbook:vanilla cookbook:anarchist_oatmeal_cookies recipeFoodstuff cookbook:vegetable_oil cookbook:anarchist_oatmeal_cookies recipeFoodstuff cookbook:water cookbook:anarchist_oatmeal_cookies recipeIngredient "1&frac12; cup brown sugar" cookbook:anarchist_oatmeal_cookies recipeIngredient "1 cup white flour" cookbook:anarchist_oatmeal_cookies recipeIngredient "1 tsp salt" cookbook:anarchist_oatmeal_cookies recipeIngredient "1 tsp vanilla extract" cookbook:anarchist_oatmeal_cookies recipeIngredient "3 cups rolled oats" cookbook:anarchist_oatmeal_cookies recipeIngredient "&#8531; cup water" cookbook:anarchist_oatmeal_cookies recipeIngredient "&frac12; tsp baking soda" cookbook:anarchist_oatmeal_cookies recipeIngredient "&frac34; cup vegetable oil" cookbook:anarchist_oatmeal_cookies recipeInstructions ["Put the oil, sugar, water, and vanilla together in a bowl.","Mix well.","Add the oats, flour, salt, and baking soda.","Place on a greased baking sheet in lumps about 1 inch across and about 3 inches apart.","Bake at 191 \u00b0C (375 \u00b0F) for 10 to 12 minutes, and serve if the cookies have begun to brown."] cookbook:anarchist_oatmeal_cookies recipeNotes "* You can add additions such as 1\/2 cup nuts, dried fruits and\/or chocolate chips. Be aware that mix will be looser with additional dry ingredients. * Leftover dough can be spread in a thin layer on a cookie sheet and baked, turning every 4 or 5 minutes, to make a tasty and crunchy granola. * This recipe can very easily be cut in half or doubled. " cookbook:anarchist_oatmeal_cookies type cookbook:recipes cookbook:anarchist_oatmeal_cookies url https://en.wikibooks.org/wiki/Cookbook:Anarchist_Oatmeal_Cookies cookbook:anchovy_herb_salsa_verde difficulty 1 cookbook:anchovy_herb_salsa_verde name "Anchovy Herb Salsa Verde" cookbook:anchovy_herb_salsa_verde name "Salsa Verde" cookbook:anchovy_herb_salsa_verde recipeCategory category:anchovy_recipes cookbook:anchovy_herb_salsa_verde recipeCategory category:gluten-free_recipes cookbook:anchovy_herb_salsa_verde recipeCategory category:salsa_recipes cookbook:anchovy_herb_salsa_verde recipeCategory category:very_easy_recipes cookbook:anchovy_herb_salsa_verde recipeCookingTechnique cookbook:chopping cookbook:anchovy_herb_salsa_verde recipeFoodstuff cookbook:anchovy cookbook:anchovy_herb_salsa_verde recipeFoodstuff cookbook:mint cookbook:anchovy_herb_salsa_verde recipeFoodstuff cookbook:olive_oil cookbook:anchovy_herb_salsa_verde recipeFoodstuff cookbook:parsley cookbook:anchovy_herb_salsa_verde recipeFoodstuff cookbook:pepper cookbook:anchovy_herb_salsa_verde recipeFoodstuff cookbook:rosemary cookbook:anchovy_herb_salsa_verde recipeFoodstuff cookbook:thyme cookbook:anchovy_herb_salsa_verde recipeIngredient "½ cup extra-virgin olive oil" cookbook:anchovy_herb_salsa_verde recipeIngredient "⅛ teaspoon freshly ground black pepper" cookbook:anchovy_herb_salsa_verde recipeIngredient "1 teaspoon" cookbook:anchovy_herb_salsa_verde recipeIngredient "3 tablespoons finely chopped fresh mint" cookbook:anchovy_herb_salsa_verde recipeIngredient "3 tablespoons finely chopped fresh rosemary" cookbook:anchovy_herb_salsa_verde recipeIngredient "3 tablespoons finely chopped fresh thyme" cookbook:anchovy_herb_salsa_verde recipeIngredient "6 tablespoons finely chopped fresh flat-leaf curly parsley" cookbook:anchovy_herb_salsa_verde recipeIngredient "9 anchovy fillets, drained, patted dry, minced" cookbook:anchovy_herb_salsa_verde recipeInstructions ["In a small bowl, mix together all ingredients.","Serve with chips or grilled meat."] cookbook:anchovy_herb_salsa_verde recipeYield ¾ cup cookbook:anchovy_herb_salsa_verde totalTime "5 minutes" cookbook:anchovy_herb_salsa_verde type cookbook:recipes cookbook:anchovy_herb_salsa_verde url https://en.wikibooks.org/wiki/Cookbook:Anchovy_Herb_Salsa_Verde cookbook:anchovy_herb_salsa_verde url https://en.wikibooks.org/wiki/Cookbook:Salsa_Verde cookbook:anchovy label "anchovies" cookbook:anchovy label "anchovy" cookbook:anchovy name "Anchovy" cookbook:anchovy recipeCategory category:basic_foodstuffs cookbook:anchovy recipeCategory category:saltwater_fish cookbook:anchovy type cookbook:basic_foodstuffs cookbook:anchovy type cookbook:ingredients cookbook:anchovy type cookbook:saltwater_fish cookbook:anchovy url https://en.wikibooks.org/wiki/Cookbook:Anchovy cookbook:andalucían_style_asparagus label "andalucían style aparagus (cazuela de espárragos a la andaluza)" cookbook:andhra_cuisine label "andhra cuisine" cookbook:angels_on_horseback difficulty 2 cookbook:angels_on_horseback label "angels on horseback" cookbook:angels_on_horseback name "Angels on Horseback" cookbook:angels_on_horseback name "Angels On Horseback" cookbook:angels_on_horseback recipeCategory category:appetizer_recipes cookbook:angels_on_horseback recipeCategory category:bacon_recipes cookbook:angels_on_horseback recipeCategory category:broiled_recipes cookbook:angels_on_horseback recipeCategory category:easy_recipes cookbook:angels_on_horseback recipeCategory category:gluten-free_recipes cookbook:angels_on_horseback recipeCategory category:main_course_recipes cookbook:angels_on_horseback recipeCategory category:oyster_recipes cookbook:angels_on_horseback recipeCategory category:recipes_with_metric_units cookbook:angels_on_horseback recipeFoodstuff cookbook:bacon cookbook:angels_on_horseback recipeFoodstuff cookbook:garlic cookbook:angels_on_horseback recipeFoodstuff cookbook:oyster cookbook:angels_on_horseback recipeFoodstuff cookbook:pepper cookbook:angels_on_horseback recipeFoodstuff cookbook:salt cookbook:angels_on_horseback recipeFoodstuff cookbook:wine cookbook:angels_on_horseback recipeIngredient "1/2 cup dry white wine" cookbook:angels_on_horseback recipeIngredient "12 shucked oysters" cookbook:angels_on_horseback recipeIngredient "1 clove garlic, chopped" cookbook:angels_on_horseback recipeIngredient "6 slices lean bacon" cookbook:angels_on_horseback recipeIngredient "salt & pepper to taste" cookbook:angels_on_horseback recipeInstructions ["Mix the wine, garlic, salt and pepper together. Add the oysters and marinate 10 to 20 minutes.","Preheat the broiler.","Cut each bacon slice in half and wrap each oyster with a piece of bacon, securing with a toothpick.","Broil on both sides until the bacon is crisp. You may also cook these "angels" on an outdoor or rangetop grill."] cookbook:angels_on_horseback recipeYield 12 cookbook:angels_on_horseback totalTime "30 minutes" cookbook:angels_on_horseback type cookbook:recipes cookbook:angels_on_horseback url https://en.wikibooks.org/wiki/Cookbook:Angels_on_Horseback cookbook:angels_on_horseback url https://en.wikibooks.org/wiki/Cookbook:Angels_On_Horseback cookbook:anhui_cuisine label "anhui cuisine" cookbook:a_nice_cup_of_tea label "a nice cup of tea" cookbook:a_nice_cup_of_tea label "cup of tea" cookbook:a_nice_cup_of_tea name "A Nice Cup of Tea" cookbook:a_nice_cup_of_tea name "Cup of tea" cookbook:a_nice_cup_of_tea recipeCategory category:beverage_recipes cookbook:a_nice_cup_of_tea recipeCategory category:easy_recipes cookbook:a_nice_cup_of_tea recipeCategory category:english_recipes cookbook:a_nice_cup_of_tea recipeCategory category:irish_recipes cookbook:a_nice_cup_of_tea recipeCuisine cookbook:cuisine_of_ireland cookbook:a_nice_cup_of_tea recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:a_nice_cup_of_tea recipeFoodstuff cookbook:honey cookbook:a_nice_cup_of_tea recipeFoodstuff cookbook:lemon cookbook:a_nice_cup_of_tea recipeFoodstuff cookbook:milk cookbook:a_nice_cup_of_tea recipeFoodstuff cookbook:sugar cookbook:a_nice_cup_of_tea recipeFoodstuff cookbook:tea cookbook:a_nice_cup_of_tea recipeFoodstuff cookbook:water cookbook:a_nice_cup_of_tea recipeIngredient "1 measure of tea in an infuser or 1 tea bag (preferably a Yorkshire tea bag)" cookbook:a_nice_cup_of_tea recipeIngredient "32 fl oz (1 L) of hot water" cookbook:a_nice_cup_of_tea recipeIngredient "3–5 measures of loose tea, in an infuser if you like" cookbook:a_nice_cup_of_tea recipeIngredient "6–8 fl oz (200–250 ml) hot water" cookbook:a_nice_cup_of_tea recipeIngredient "Milk or lemon to taste" cookbook:a_nice_cup_of_tea recipeIngredient "Sweetener, such as sugar or honey, to taste" cookbook:a_nice_cup_of_tea recipeInstructions ["Pour freshly drawn water (see note below) into a tea kettle. Electric kettles are fast and convenient.","If infusing a pot of tea, pour some hot tap water into your teapot and let stand for about several seconds to a minute to pre-warm it. Alternately, you can swish some of the hotter boiling water from your kettle around in the teapot for a few seconds. Pour out this water before adding the tea to the teapot.","If using loose tea, prepare the tea","# Commonly one-half to one tea measure (or rounded teaspoon if you do not have a tea measure) is added per desired cup of tea. Some people add an extra measure "for the pot" (e.g., if 4 cups of tea are desired, 5 measures of tea would be used. It really is a matter of personal preference.)","# If you are using an infuser, be sure it is closed tightly so the tea does not spill into the pot. Rinse the tea-filled infuser briefly under cool tap water to wash away tiny flakes that would otherwise drift into the teapot.","# If using a filter basket infuser, do not overfill the basket (refer to the instructions that came with your basket). The brief rinse is usually not necessary unless the basket's mesh is quite porous.","# Simply dropping loose tea into the teapot is also an option, though you may want to strain the tea as you pour it into the cups.","Place the tea or tea bag into the teapot.","When the water reaches the preferred temperature (see note below), pour it from the tea kettle into the teapot or single-serving teacup. As you pour, try to avoid pouring directly onto the tea (especially important for green and white teas) to avoid scalding the leaves.","Allow the tea to infuse quietly (i.e., do not stir the teapot or "dunk the teabag"). Agitating the tea releases more of the bitter compounds and degrades the taste. Watch the time to avoid over-infusion (see note below), and remove the infuser or tea bag when the time is up. If you did not use an infuser or tea bag, pour the tea into cups for immediate consumption.","Remember that the tannins in tea stain, so it is advisable to pour the tea over a non-staining surface, wipe up any spills quickly, and do not leave tea standing in a teapot for long periods of time.","Generally, green and white teas need no sweetener or milk added to them for a delicious taste if prepared properly. Some research indicates that adding lemon to green tea may make some of the healthful compounds in the tea more easily available to the body, and it provides a different, fresh taste to the tea.","Lemon lightens the color of tea and may accentuate any bitterness in the tea","Lemon pairs well with citrus-flavored teas, such as the bergamot-enhanced "Grey" teas (e.g., Earl Grey, Lady Grey, etc.), and unflavored black teas. Milk pairs well with sweet, flowery, or "fruity" teas, or with any black tea in which you wish to reduce bitterness.","Never combine milk and lemon in the same cup of tea or the milk will curdle into lumps.","Always add sweeteners to tea before adding any milk; otherwise, the milk will cool the tea, and the sweetener will not dissolve properly. For better dissolving, it is preferable to add several small amounts of sweetener to the tea, stirring each time, rather than adding a large amount of sweetener at once.","Chai teas by definition require the addition of milk, ranging from one-fourth to one-half of the total volume, and a sweetener. The milk may be warmed if serving hot chai. Otherwise, cold milk and ice cubes make a lovely iced chai."] cookbook:a_nice_cup_of_tea type cookbook:recipes cookbook:a_nice_cup_of_tea url https://en.wikibooks.org/wiki/Cookbook:A_Nice_Cup_of_Tea cookbook:a_nice_cup_of_tea url https://en.wikibooks.org/wiki/Cookbook:Cup_of_tea cookbook:anise_bread_(penia) difficulty 3 cookbook:anise_bread_(penia) label "anise bread (penia)" cookbook:anise_bread_(penia) label "penia bread" cookbook:anise_bread_(penia) name "Anise Bread (Penia)" cookbook:anise_bread_(penia) name "Penia" cookbook:anise_bread_(penia) recipeCategory category:baking_recipes cookbook:anise_bread_(penia) recipeCategory category:bread_recipes cookbook:anise_bread_(penia) recipeCategory category:easter_recipes cookbook:anise_bread_(penia) recipeCategory category:medium_difficulty_recipes cookbook:anise_bread_(penia) recipeCategory category:recipes_with_metric_units cookbook:anise_bread_(penia) recipeCookingTechnique cookbook:baking cookbook:anise_bread_(penia) recipeInstructions ["Dissolve the yeast cakes (yeast cakes seem to work better than dry yeast) in the warm water and set aside","Beat eggs until fluffy","Add sugar and beat","Add melted butter and beat--add salt","Add the juices and spices next","Next add the water-yeast mix and stir until well blended","Add flour, mix until ready for kneading","Knead thoroughly (until dough springs back when finger-poked)","Allow dough to rise overnight, 12 hours or doubled in size","Shape the 7 or so portions into round loaves or into the shape of dolls","Allow to rise for 2 to 3 hours","Bake at 275\u00b0-300\u00b0 F (around 140 - 160c) for 15-20 minutes"] cookbook:anise_bread_(penia) recipeYield ~7 cookbook:anise_bread_(penia) totalTime "prep: 45 min, 1st rise: 12 hours , 2nd rise: 2-3 hours , baking: 20 min" cookbook:anise_bread_(penia) type cookbook:recipes cookbook:anise_bread_(penia) url https://en.wikibooks.org/wiki/Cookbook:Anise_Bread_(Penia) cookbook:anise_bread_(penia) url https://en.wikibooks.org/wiki/Cookbook:Penia cookbook:anise label "anise" cookbook:anise label "aniseed" cookbook:anise label "anise seed" cookbook:anise label "anise seeds" cookbook:anise name "Anise" cookbook:anise name "Aniseed" cookbook:anise recipeCategory category:herbs_and_spices cookbook:anise type cookbook:ingredients cookbook:anise type cookbook:spices_and_herbs cookbook:anise type cookbook:vegetable cookbook:anise url https://en.wikibooks.org/wiki/Cookbook:Anise cookbook:anise url https://en.wikibooks.org/wiki/Cookbook:Aniseed cookbook:anna recipeCategory category:potato_recipes cookbook:annatto label "annatto" cookbook:annatto label "annatto seeds" cookbook:annatto label "onoto" cookbook:annatto name "Annatto" cookbook:annatto type cookbook:ingredients cookbook:annatto type cookbook:spices_and_herbs cookbook:annatto url https://en.wikibooks.org/wiki/Cookbook:Annatto cookbook:anna type cookbook:recipes cookbook:antigua type cookbook:cuisines cookbook:antigua type cookbook:cuisines_by_country cookbook:antioxidants label "antioxidant" cookbook:antioxidants label "antioxidants" cookbook:antioxidants name "Antioxidants" cookbook:antioxidants url https://en.wikibooks.org/wiki/Cookbook:Antioxidants cookbook:antipasto label "antipasto" cookbook:ants_on_a_log difficulty 1 cookbook:ants_on_a_log name "Ants on a Log" cookbook:ants_on_a_log recipeCategory category:dessert_recipes cookbook:ants_on_a_log recipeCategory category:very_easy_recipes cookbook:ants_on_a_log recipeFoodstuff cookbook:celery cookbook:ants_on_a_log recipeFoodstuff cookbook:peanut_butter cookbook:ants_on_a_log recipeFoodstuff cookbook:raisin cookbook:ants_on_a_log recipeIngredient "celery (enough to have 1 or 2 for each person)" cookbook:ants_on_a_log recipeIngredient "peanut butter" cookbook:ants_on_a_log recipeIngredient "raisins" cookbook:ants_on_a_log recipeInstructions ["Cut the celery up into pieces, maybe 4 or 5 inches (about 8 cm). This is the "log"","Spread peanut butter on top","Put raisins on top. These are the "ants"."] cookbook:ants_on_a_log recipeYield 1 to 2 people cookbook:ants_on_a_log totalTime "1 minute" cookbook:ants_on_a_log type cookbook:recipes cookbook:ants_on_a_log url https://en.wikibooks.org/wiki/Cookbook:Ants_on_a_Log cookbook:anzac_biscuits difficulty 1 cookbook:anzac_biscuits label "anzac biscuits" cookbook:anzac_biscuits name "Anzac" cookbook:anzac_biscuits name "Anzac biscuit" cookbook:anzac_biscuits name "Anzac Biscuits" cookbook:anzac_biscuits name "ANZAC Biscuits" cookbook:anzac_biscuits recipeCategory category:australian_recipes cookbook:anzac_biscuits recipeCategory category:baking_recipes cookbook:anzac_biscuits recipeCategory category:cookie_recipes cookbook:anzac_biscuits recipeCategory category:new_zealand_recipes cookbook:anzac_biscuits recipeCategory category:oat_recipes cookbook:anzac_biscuits recipeCategory category:recipes_with_images cookbook:anzac_biscuits recipeCategory category:recipes_with_metric_units cookbook:anzac_biscuits recipeCategory category:vegetarian_recipes cookbook:anzac_biscuits recipeCategory category:very_easy_recipes cookbook:anzac_biscuits recipeCookingTechnique cookbook:baking cookbook:anzac_biscuits recipeCuisine cookbook:cuisine_of_new_zealand cookbook:anzac_biscuits recipeEquipment cookbook:saucepan cookbook:anzac_biscuits recipeFoodstuff cookbook:baking_soda cookbook:anzac_biscuits recipeFoodstuff cookbook:butter cookbook:anzac_biscuits recipeFoodstuff cookbook:coconut cookbook:anzac_biscuits recipeFoodstuff cookbook:flour cookbook:anzac_biscuits recipeFoodstuff cookbook:golden_syrup cookbook:anzac_biscuits recipeFoodstuff cookbook:honey cookbook:anzac_biscuits recipeFoodstuff cookbook:margarine cookbook:anzac_biscuits recipeFoodstuff cookbook:oats cookbook:anzac_biscuits recipeFoodstuff cookbook:sugar cookbook:anzac_biscuits recipeIngredient "1/2 cup butter" cookbook:anzac_biscuits recipeIngredient "1 cup brown sugar" cookbook:anzac_biscuits recipeIngredient "1 cup desiccated coconut" cookbook:anzac_biscuits recipeIngredient "1 cup plain flour" cookbook:anzac_biscuits recipeIngredient "1 cup rolled oats (regular oatmeal) uncooked" cookbook:anzac_biscuits recipeIngredient "1 cup white or brown sugar" cookbook:anzac_biscuits recipeIngredient "1 teaspoon baking soda" cookbook:anzac_biscuits recipeIngredient "1 tsp bicarbonate of soda" cookbook:anzac_biscuits recipeIngredient "225 grams butter or margarine" cookbook:anzac_biscuits recipeIngredient "2 cups plain (non-self raising) flour" cookbook:anzac_biscuits recipeIngredient "2 cups rolled or instant oats" cookbook:anzac_biscuits recipeIngredient "2 tablespoons of water" cookbook:anzac_biscuits recipeIngredient "2 tbsp boiling water" cookbook:anzac_biscuits recipeIngredient "2 tbsp golden syrup" cookbook:anzac_biscuits recipeIngredient "4 tablespoons golden syrup (cane syrup) or honey" cookbook:anzac_biscuits recipeInstructions ["Mix the flour, sugar, oats, and coconut in a bowl","Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.","Mix the wet and dry ingredients, adding water if necessary.","Separate and roll the mixture into small balls, and flatten them on oven trays.","Bake at 150\u00b0C (300\u00b0F) for about 20 minutes or until golden brown."] cookbook:anzac_biscuits recipeNotes "* Using brown sugar instead of white sugar gives more colour and flavour * You can replace coconut with more syrup and oats. * Don't omit the baking soda and water. They give the biscuits crispness and colour. * See [https:\/\/www.awm.gov.au\/articles\/encyclopedia\/anzac\/biscuit\/recipe https:\/\/www.awm.gov.au\/articles\/encyclopedia\/anzac\/biscuit\/recipe] for the official ANZAC recipe " cookbook:anzac_biscuits recipeYield 25 cookbook:anzac_biscuits totalTime "prep: 15 min, baking: 20 min" cookbook:anzac_biscuits type cookbook:recipes cookbook:anzac_biscuits url https://en.wikibooks.org/wiki/Cookbook:Anzac cookbook:anzac_biscuits url https://en.wikibooks.org/wiki/Cookbook:Anzac_biscuit cookbook:anzac_biscuits url https://en.wikibooks.org/wiki/Cookbook:Anzac_Biscuits cookbook:anzac_biscuits url https://en.wikibooks.org/wiki/Cookbook:ANZAC_Biscuits cookbook:appam difficulty 3 cookbook:appam label "aapam" cookbook:appam label "appam" cookbook:appam name "Appam" cookbook:appam recipeCategory category:coconut_recipes cookbook:appam recipeCategory category:fermented_food_recipes cookbook:appam recipeCategory category:flatbread_recipes cookbook:appam recipeCategory category:gluten-free_recipes cookbook:appam recipeCategory category:indian_recipes cookbook:appam recipeCategory category:medium_difficulty_recipes cookbook:appam recipeCategory category:pan_fried_recipes cookbook:appam recipeCategory category:recipes_with_images cookbook:appam recipeCategory category:rice_recipes cookbook:appam recipeCategory category:vegan_recipes cookbook:appam recipeCookingTechnique cookbook:fermentation cookbook:appam recipeCuisine cookbook:cuisine_of_india cookbook:appam recipeCuisine cookbook:vegan_cuisine cookbook:appam recipeEquipment cookbook:blender cookbook:appam recipeEquipment cookbook:tava cookbook:appam recipeFoodstuff cookbook:coconut cookbook:appam recipeFoodstuff cookbook:rice cookbook:appam recipeFoodstuff cookbook:salt cookbook:appam recipeFoodstuff cookbook:sugar cookbook:appam recipeFoodstuff cookbook:water cookbook:appam recipeFoodstuff cookbook:yeast cookbook:appam recipeIngredient "1½ cups fresh grated coconut" cookbook:appam recipeIngredient "1½ cups uncooked white rice" cookbook:appam recipeIngredient "1 tablespoon sugar" cookbook:appam recipeIngredient "1 teaspoon salt, or to taste" cookbook:appam recipeIngredient "2 tablespoons white rice, cooked" cookbook:appam recipeIngredient "optional: ½ teaspoon yeast or kefir, to start the ferment" cookbook:appam recipeIngredient "water for soaking rice, and 2 to 2½ cups for grinding" cookbook:appam recipeInstructions ["Soak the raw rice in water.","Grind the soaked rice until about \u00bc ground.","Add the grated coconut along with a little water and continue grinding.","Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.","Transfer it to a wide open container and leave it to rise overnight.","The next morning, add salt and refrigerate the batter until use.","To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil or ghee.","Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.","Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges."] cookbook:appam recipeNotes "* The batter ''should'' ferment overnight without any added starter, but often ''won't''. Yeast (or better still, kefir) can be added to help it ferment. * The grinding can be done in a blender. Make sure that there is enough liquid so that it all swirls around in the blender, mixing properly. *Dosa " cookbook:appam recipeYield 12 cookbook:appam totalTime "prep: overnight, cooking: 2-3 min each" cookbook:appam type cookbook:recipes cookbook:appam url https://en.wikibooks.org/wiki/Cookbook:Appam cookbook:appelflap label "appelflap" cookbook:appetizers label "appetizer" cookbook:appetizers label "appetizers" cookbook:appetizers name "Appetisers" cookbook:appetizers name "Appetizers" cookbook:appetizers type cookbook:recipes cookbook:appetizers url https://en.wikibooks.org/wiki/Cookbook:Appetisers cookbook:appetizers url https://en.wikibooks.org/wiki/Cookbook:Appetizers cookbook:apple_and_almond_cake label "apple and almond cake" cookbook:apple_and_almond_cake name "Apple and Almond Cake" cookbook:apple_and_almond_cake recipeCategory category:almond_recipes cookbook:apple_and_almond_cake recipeCategory category:apple_recipes cookbook:apple_and_almond_cake recipeCategory category:baking_recipes cookbook:apple_and_almond_cake recipeCategory category:cake_recipes cookbook:apple_and_almond_cake recipeCategory category:recipes_with_metric_units cookbook:apple_and_almond_cake recipeEquipment cookbook:springform_pan cookbook:apple_and_almond_cake recipeFoodstuff cookbook:apple cookbook:apple_and_almond_cake recipeFoodstuff cookbook:baking_powder cookbook:apple_and_almond_cake recipeFoodstuff cookbook:butter cookbook:apple_and_almond_cake recipeFoodstuff cookbook:castor_sugar cookbook:apple_and_almond_cake recipeFoodstuff cookbook:egg cookbook:apple_and_almond_cake recipeFoodstuff cookbook:powdered_sugar cookbook:apple_and_almond_cake recipeIngredient "1&frac12; level teaspoons baking powder" cookbook:apple_and_almond_cake recipeIngredient "1 teaspoon almond essence" cookbook:apple_and_almond_cake recipeIngredient "2 large eggs" cookbook:apple_and_almond_cake recipeIngredient "5 ounces (145 g) butter" cookbook:apple_and_almond_cake recipeIngredient "8 ounces (230 g) caster sugar" cookbook:apple_and_almond_cake recipeIngredient "8 ounces (230 g) self-raising flour" cookbook:apple_and_almond_cake recipeIngredient "approx. &frac34; pounds (330 g) peeled cooking apples (Bramleys)" cookbook:apple_and_almond_cake recipeIngredient "icing sugar to dredge" cookbook:apple_and_almond_cake recipeInstructions ["Grease a 9" (23 cm) loose-bottomed spring-form cake tin.","Melt the butter in a pan gently, then pour into a large bowl.","Add the eggs, sugar and almond essence and stir well until mixed. Then add the flour and baking powder. Stir well - at this point, it should be a stiff mixture.","Spread just under two-thirds of the mixture into the cake tin.","Immediately afterwards, peel, core and slice the apples and place on top of the mixture in the tin. Cover these with the remainder of the cake mixture. At this stage, the cake may appear "untidy", but the cooking process eliminates most unevenness or gaps in the surface.","Bake for 1\u00bc to 1\u00bd hours in a pre-heated oven at 325 \u00b0F\/160 \u00b0C\/Gas Mark 3."] cookbook:apple_and_almond_cake type cookbook:recipes cookbook:apple_and_almond_cake url https://en.wikibooks.org/wiki/Cookbook:Apple_and_Almond_Cake cookbook:apple_bbq_sauce name "Apple BBQ Sauce" cookbook:apple_bbq_sauce recipeCategory category:apple_recipes cookbook:apple_bbq_sauce recipeCategory category:barbecue_sauce_recipes cookbook:apple_bbq_sauce recipeCategory category:recipes cookbook:apple_bbq_sauce recipeCategory category:recipes_with_metric_units cookbook:apple_bbq_sauce recipeInstructions ["Combine all ingredients in a large saucepan and bring to a boil over medium high heat until reduced to 4 cups."] cookbook:apple_bbq_sauce type cookbook:recipes cookbook:apple_bbq_sauce url https://en.wikibooks.org/wiki/Cookbook:Apple_BBQ_Sauce cookbook:apple_brown_betty difficulty 2 cookbook:apple_brown_betty name "Apple Brown Betty" cookbook:apple_brown_betty recipeCategory category:american_recipes cookbook:apple_brown_betty recipeCategory category:apple_recipes cookbook:apple_brown_betty recipeCategory category:baking_recipes cookbook:apple_brown_betty recipeCategory category:cinnamon_recipes cookbook:apple_brown_betty recipeCategory category:dessert_recipes cookbook:apple_brown_betty recipeCategory category:easy_recipes cookbook:apple_brown_betty recipeCategory category:inexpensive_recipes cookbook:apple_brown_betty recipeCategory category:vegetarian_recipes cookbook:apple_brown_betty recipeCookingTechnique cookbook:baking cookbook:apple_brown_betty recipeCookingTechnique cookbook:sautéing cookbook:apple_brown_betty recipeCuisine cookbook:cuisine_of_the_united_states cookbook:apple_brown_betty recipeCuisine cookbook:louisiana_creole_cuisine cookbook:apple_brown_betty recipeCuisine cookbook:new_england_cuisine cookbook:apple_brown_betty recipeEquipment cookbook:dutch_oven cookbook:apple_brown_betty recipeEquipment cookbook:oven cookbook:apple_brown_betty recipeEquipment cookbook:pots_and_pans cookbook:apple_brown_betty recipeFoodstuff cookbook:apple cookbook:apple_brown_betty recipeFoodstuff cookbook:bread_crumb cookbook:apple_brown_betty recipeFoodstuff cookbook:butter cookbook:apple_brown_betty recipeFoodstuff cookbook:cinnamon cookbook:apple_brown_betty recipeFoodstuff cookbook:margarine cookbook:apple_brown_betty recipeFoodstuff cookbook:sugar cookbook:apple_brown_betty recipeFoodstuff cookbook:water cookbook:apple_brown_betty recipeIngredient "¼ cup butter or margarine" cookbook:apple_brown_betty recipeIngredient "½ cup sugar" cookbook:apple_brown_betty recipeIngredient "¾ cup water" cookbook:apple_brown_betty recipeIngredient "1 teaspoon cinnamon" cookbook:apple_brown_betty recipeIngredient "2 cups soft bread crumbs" cookbook:apple_brown_betty recipeIngredient "3 cups apples, sliced (they don't need to be peeled)" cookbook:apple_brown_betty recipeInstructions ["Preheat oven to 375\u00b0F.","Saut\u00e9 bread crumbs in butter.","Add apples, cinnamon. sugar, and water.","If the skillet is oven-proof, cover and place in the oven. If the skillet is not oven-proof, transfer to a greased casserole dish.","Cover and bake for 30 to 40 minutes, until apples are tender.","If mixture becomes too dry during baking, add another \u00bc cup of water. (Apples vary as to moisture content.)"] cookbook:apple_brown_betty recipeNotes "* Serve with milk or whipped cream. * If cooking in a Dutch oven, preheat with 15 charcoal briquettes, \u2153 on the bottom, and \u2154 on the top. " cookbook:apple_brown_betty recipeYield 4 cookbook:apple_brown_betty totalTime "1 hour" cookbook:apple_brown_betty type cookbook:recipes cookbook:apple_brown_betty url https://en.wikibooks.org/wiki/Cookbook:Apple_Brown_Betty cookbook:apple_bundt_cake difficulty 2 cookbook:apple_bundt_cake label "apple bundt cake" cookbook:apple_bundt_cake name "Apple Bundt Cake" cookbook:apple_bundt_cake recipeCategory category:apple_recipes cookbook:apple_bundt_cake recipeCategory category:baking_recipes cookbook:apple_bundt_cake recipeCategory category:breakfast_recipes cookbook:apple_bundt_cake recipeCategory category:cake_recipes cookbook:apple_bundt_cake recipeCategory category:easy_recipes cookbook:apple_bundt_cake recipeCategory category:recipes_with_metric_units cookbook:apple_bundt_cake recipeCategory category:vegetarian_recipes cookbook:apple_bundt_cake recipeFoodstuff cookbook:allspice cookbook:apple_bundt_cake recipeFoodstuff cookbook:apple cookbook:apple_bundt_cake recipeFoodstuff cookbook:baking_powder cookbook:apple_bundt_cake recipeFoodstuff cookbook:baking_soda cookbook:apple_bundt_cake recipeFoodstuff cookbook:cinnamon cookbook:apple_bundt_cake recipeFoodstuff cookbook:egg cookbook:apple_bundt_cake recipeFoodstuff cookbook:flour cookbook:apple_bundt_cake recipeFoodstuff cookbook:lemon cookbook:apple_bundt_cake recipeFoodstuff cookbook:nutmeg cookbook:apple_bundt_cake recipeFoodstuff cookbook:raisin cookbook:apple_bundt_cake recipeFoodstuff cookbook:salt cookbook:apple_bundt_cake recipeFoodstuff cookbook:sugar cookbook:apple_bundt_cake recipeFoodstuff cookbook:vanilla cookbook:apple_bundt_cake recipeFoodstuff cookbook:vegetable_oil cookbook:apple_bundt_cake recipeIngredient "½ cup raisins" cookbook:apple_bundt_cake recipeIngredient "½ tsp allspice" cookbook:apple_bundt_cake recipeIngredient "½ tsp nutmeg" cookbook:apple_bundt_cake recipeIngredient "1 cup vegetable oil" cookbook:apple_bundt_cake recipeIngredient "1 tsp cinnamon" cookbook:apple_bundt_cake recipeIngredient "1 tsp salt" cookbook:apple_bundt_cake recipeIngredient "1 tsp vanilla" cookbook:apple_bundt_cake recipeIngredient "2 cups flour" cookbook:apple_bundt_cake recipeIngredient "2 cups sugar" cookbook:apple_bundt_cake recipeIngredient "2 tsp baking powder" cookbook:apple_bundt_cake recipeIngredient "2 tsp baking soda" cookbook:apple_bundt_cake recipeIngredient "3 large tart apples, grated" cookbook:apple_bundt_cake recipeIngredient "4 eggs" cookbook:apple_bundt_cake recipeIngredient "Rind of 1 lemon" cookbook:apple_bundt_cake recipeInstructions ["Mix quickly in the food processor the sugar and lemon rind.","Add eggs and blend until it becomes a nice cream.","Continue blending while slowly adding the oil.","Blend until well mixed and add vanilla.","In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).","Mix the dry ingredients slowly into the batter blending until it becomes a nice thick cream.","Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.","Add raisins and pulse the processor as to just mix them in and not shred them.","Bake for 55 minutes at approximately 320\u00b0F (160\u00b0C) or until sticking a knife into center comes out clean."] cookbook:apple_bundt_cake recipeYield 12 slices cookbook:apple_bundt_cake totalTime "2 hours" cookbook:apple_bundt_cake type cookbook:recipes cookbook:apple_bundt_cake url https://en.wikibooks.org/wiki/Cookbook:Apple_Bundt_Cake cookbook:apple_cake name "Apple cake" cookbook:apple_cake name "Apple Cake" cookbook:apple_cake recipeCategory category:apple_recipes cookbook:apple_cake recipeCategory category:cake_recipes cookbook:apple_cake type cookbook:recipes cookbook:apple_cake url https://en.wikibooks.org/wiki/Cookbook:Apple_cake cookbook:apple_cake url https://en.wikibooks.org/wiki/Cookbook:Apple_Cake cookbook:apple_cobbler difficulty 2 cookbook:apple_cobbler label "apple cobbler" cookbook:apple_cobbler name "Apple Cobbler" cookbook:apple_cobbler recipeCategory category:apple_recipes cookbook:apple_cobbler recipeCategory category:baking_recipes cookbook:apple_cobbler recipeCategory category:cobbler_recipes cookbook:apple_cobbler recipeCategory category:dessert_recipes cookbook:apple_cobbler recipeCategory category:easy_recipes cookbook:apple_cobbler recipeCategory category:recipes_with_metric_units cookbook:apple_cobbler recipeYield 8 cookbook:apple_cobbler totalTime "prep: 15 minutes, baking: 20 minutes" cookbook:apple_cobbler type cookbook:recipes cookbook:apple_cobbler url https://en.wikibooks.org/wiki/Cookbook:Apple_Cobbler cookbook:apple_crisp label "apple crisp" cookbook:apple_crisp label "crisps" cookbook:apple_crisp label "pineapple crisp" cookbook:apple_crisp name "Apple Crisp" cookbook:apple_crisp name "Apple Crumble" cookbook:apple_crisp recipeCategory category:american_dessert_recipes cookbook:apple_crisp recipeCategory category:apple_recipes cookbook:apple_crisp recipeCategory category:baking_recipes cookbook:apple_crisp recipeCategory category:oat_recipes cookbook:apple_crisp recipeCategory category:recipes_with_images cookbook:apple_crisp recipeCategory category:recipes_with_metric_units cookbook:apple_crisp recipeCategory category:vegetarian_recipes cookbook:apple_crisp recipeFoodstuff cookbook:apple cookbook:apple_crisp recipeFoodstuff cookbook:brown_sugar cookbook:apple_crisp recipeFoodstuff cookbook:butter cookbook:apple_crisp recipeFoodstuff cookbook:cinnamon cookbook:apple_crisp recipeFoodstuff cookbook:flour cookbook:apple_crisp recipeFoodstuff cookbook:margarine cookbook:apple_crisp recipeFoodstuff cookbook:oats cookbook:apple_crisp recipeFoodstuff cookbook:pineapple cookbook:apple_crisp recipeIngredient "1/2 cup (100 g) all-purpose flour" cookbook:apple_crisp recipeIngredient "1/2 cup (100 g) rolled oats" cookbook:apple_crisp recipeIngredient "1/3 cup (75 g) cold butter or cold margarine" cookbook:apple_crisp recipeIngredient "2/3 to 3/4 cup (120-150 g) brown sugar" cookbook:apple_crisp recipeIngredient "3/4 teaspoon (3 g) cinnamon" cookbook:apple_crisp recipeIngredient "6 cups sliced and cored baking apples (for example, Granny Smith)" cookbook:apple_crisp recipeInstructions ["In a medium bowl stir together flour, brown sugar, and oatmeal. If the room temperature is a bit warm, you should cool this mixture.","Prepare the apples. This should be completed before mixing butter into the topping. It is helpful to choose apples that do not brown quickly; Granny Smith apples are a good choice. Do not use Red Delicious apples; they turn to mush. Place the apples into a 9-inch (23 cm) square baking dish; glass is best.","Add the butter or margarine to the topping. Mix it via a slicing action, so that the butter or margarine forms tiny little chunks and does not melt or smear. A pair of butter knives, used like scissors, is good for this. You must work quickly once you start this step.","Sprinkle the filling onto the apples. You may pat it down just a bit.","Bake for about 30 minutes in a 375 \u00b0F (190C) oven. Do not remove the crisp before the top is dark brown. Black spots indicate burning. It is better to burn a few small spots, which you can then remove, than to risk undercooking the topping.","4 cups apples, sliced","1 Tablespoon lemon juice","1\/3 cup flour","1\/2 cup brown sugar","1 cup rolled oats","1\/2 teaspoon salt","1 teaspoon cinnamon","1\/4 cup melted margarine or butter","5 cups of apples<br>","3\/4 cup brown sugar<br>","3\/4 cup oats<br>","1\/2 cup flour<br>","1\/4 pound butter<br>","1 tsp cinnamon<br>","1\/2 tsp salt<br>","lemon to taste<br>","1\/3 cup water<br>","1\/4 tsp nutmeg<br>"] cookbook:apple_crisp recipeNotes "* Any type of apple may be used, baking or sweet, or a mixture of types. * Cooked apple dishes are a good use for substandard apples, e.g. damaged, wrinkled & windfall. * Crisps can be made with most any sort of fruit. Pineapple is a good choice. * Some fruits, especially peaches, go better in a cobbler. * Raisins can be added to the apples at the beginning, and 1\/2 teaspoon of powdered ginger, or a sprinkling of nutmeg can also be put in. * 'Mixed spice' (cinnamon, coriander, clove & other spices) is a perfect addition to apple dishes. This is more popular in Britain than the US. " cookbook:apple_crisp type cookbook:recipes cookbook:apple_crisp url https://en.wikibooks.org/wiki/Cookbook:Apple_Crisp cookbook:apple_crisp url https://en.wikibooks.org/wiki/Cookbook:Apple_Crumble cookbook:apple_crusted_ham name "Apple Crusted Ham" cookbook:apple_crusted_ham recipeCategory category:apple_recipes cookbook:apple_crusted_ham recipeCategory category:baked_recipes cookbook:apple_crusted_ham recipeCategory category:ham_recipes cookbook:apple_crusted_ham recipeCategory category:main_course_recipes cookbook:apple_crusted_ham recipeIngredient "1/2 cup Chop Rub" cookbook:apple_crusted_ham recipeIngredient "1/2 cup dried apples, minced finely" cookbook:apple_crusted_ham recipeIngredient "1 bone-in cooked city ham, skin removed" cookbook:apple_crusted_ham recipeIngredient "3/4 cup cola" cookbook:apple_crusted_ham recipeInstructions ["Place ham in a large roasting pan large side down.","Bake at 250\u00b0 for 1 hour.","Take ham out from oven and brush generously with cola. Pat on Rub and then pat on apples. Bake in same 250\u00b0 oven for 1 1\/2 hours.","Remove and let rest 10 minutes. Slice thinly and serve."] cookbook:apple_crusted_ham type cookbook:recipes cookbook:apple_crusted_ham url https://en.wikibooks.org/wiki/Cookbook:Apple_Crusted_Ham cookbook:apple_fritters name "Apple Fritters" cookbook:apple_fritters recipeCategory category:apple_recipes cookbook:apple_fritters recipeCategory category:deep_fried_recipes cookbook:apple_fritters recipeCategory category:dessert_recipes cookbook:apple_fritters recipeCategory category:recipes_with_metric_units cookbook:apple_fritters recipeInstructions ["Give the apple, sugar, eggs, butter, and salt a run in the food processor until a thick paste is formed. Roll into 3-inch balls.","Dredge balls in flour. Set aside for 2-3 minutes.","Heat oil to 375 degrees F (190C). Add paste balls and cook until golden brown and heated through. Drain on a cooling rack and dust with powdered sugar before serving."] cookbook:apple_fritters type cookbook:recipes cookbook:apple_fritters url https://en.wikibooks.org/wiki/Cookbook:Apple_Fritters cookbook:apple_glazed_pork_chops name "Apple Glazed Pork Chops" cookbook:apple_glazed_pork_chops recipeCategory category:apple_recipes cookbook:apple_glazed_pork_chops recipeCategory category:grilled_recipes cookbook:apple_glazed_pork_chops recipeCategory category:pork_chop_recipes cookbook:apple_glazed_pork_chops recipeInstructions ["Shake Seasoning on pork chops. Refrigerate for 30 minutes.","Meanwhile, combine remaining ingredients in a large sauce pan and bring to a boil over medium heat until reduced by 1\/3. Remove from heat and set aside.","Grill pork chops over high heat 2 minutes, covered. Brush with cider mixture and twist 90\u00b0 and cook for 2 minutes. Flip and repeat 1 more time.","Remove and let rest for 7 minutes. Serve with remaining cider mixture."] cookbook:apple_glazed_pork_chops type cookbook:recipes cookbook:apple_glazed_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Apple_Glazed_Pork_Chops cookbook:applejack label "applejack" cookbook:apple_juice label "apple juice" cookbook:apple label "'''apple'''" cookbook:apple label "apple" cookbook:apple label "apple juice" cookbook:apple label "apples" cookbook:apple label "baking apples" cookbook:apple label "chopped, peeled apples" cookbook:apple label "cooking apples" cookbook:apple label "cored and sliced apple" cookbook:apple label "golden delicious apples" cookbook:apple label "sour apple" cookbook:apple name "Apple" cookbook:apple_parsnip_soup name "Apple Parsnip Soup" cookbook:apple_parsnip_soup recipeCategory category:apple_recipes cookbook:apple_parsnip_soup recipeCategory category:recipes_with_metric_units cookbook:apple_parsnip_soup recipeCategory category:soup_recipes cookbook:apple_parsnip_soup recipeCategory category:vegan_recipes cookbook:apple_parsnip_soup recipeCategory category:vegetable_recipes cookbook:apple_parsnip_soup recipeCookingTechnique cookbook:sautéing cookbook:apple_parsnip_soup recipeCuisine cookbook:vegan_cuisine cookbook:apple_parsnip_soup recipeFoodstuff cookbook:apple cookbook:apple_parsnip_soup recipeFoodstuff cookbook:carrot cookbook:apple_parsnip_soup recipeFoodstuff cookbook:lemon cookbook:apple_parsnip_soup recipeFoodstuff cookbook:nutmeg cookbook:apple_parsnip_soup recipeFoodstuff cookbook:onion cookbook:apple_parsnip_soup recipeFoodstuff cookbook:parsnip cookbook:apple_parsnip_soup recipeIngredient "1 carrot" cookbook:apple_parsnip_soup recipeIngredient "1 lemon" cookbook:apple_parsnip_soup recipeIngredient "1 onion" cookbook:apple_parsnip_soup recipeIngredient "1 parsnip" cookbook:apple_parsnip_soup recipeIngredient "1 teaspoon nutmeg" cookbook:apple_parsnip_soup recipeIngredient "2 apples" cookbook:apple_parsnip_soup recipeIngredient "2 Tablespoons olive oil" cookbook:apple_parsnip_soup recipeIngredient "4 cups of water" cookbook:apple_parsnip_soup recipeInstructions ["Chop up the onions, and saute them in a pot with the olive oil until the onions are golden","Chop up the apples, the carrot, and the parsnip, and put them into the pot","Squeeze the juice from the lemon","Put the water, the nutmeg, the soup mix (if you are using the soup mix), and the juice from the lemon into the pot","Cook for one hour, or until the carrots are soft","Put the soup into a blender and blend it up until it is smooth: there should not be any lumps in it","Serve cold or hot!"] cookbook:apple_parsnip_soup type cookbook:recipes cookbook:apple_parsnip_soup url https://en.wikibooks.org/wiki/Cookbook:Apple_Parsnip_Soup cookbook:apple_pie_i difficulty 3 cookbook:apple_pie_ii label "apple pie ii" cookbook:apple_pie_ii name "Apple Pie II" cookbook:apple_pie_ii recipeCategory category:apple_recipes cookbook:apple_pie_ii recipeCategory category:dessert_recipes cookbook:apple_pie_ii recipeCategory category:pie_recipes cookbook:apple_pie_ii recipeCategory category:recipes_with_metric_units cookbook:apple_pie_ii type cookbook:recipes cookbook:apple_pie_ii url https://en.wikibooks.org/wiki/Cookbook:Apple_Pie_II cookbook:apple_pie_i label "apple pie i" cookbook:apple_pie_i name "Apple Pie I" cookbook:apple_pie_i recipeCategory category:apple_recipes cookbook:apple_pie_i recipeCategory category:baking_recipes cookbook:apple_pie_i recipeCategory category:dessert_recipes cookbook:apple_pie_i recipeCategory category:medium_difficulty_recipes cookbook:apple_pie_i recipeCategory category:pie_recipes cookbook:apple_pie_i recipeCategory category:recipes_with_images cookbook:apple_pie_i recipeCategory category:recipes_with_metric_units cookbook:apple_pie_i recipeYield 6-8 cookbook:apple_pie_i totalTime "prep: 45 minutes, baking: ~60 minutes" cookbook:apple_pie_i type cookbook:recipes cookbook:apple_pie_i url https://en.wikibooks.org/wiki/Cookbook:Apple_Pie_I cookbook:apple_pie label "apple" cookbook:apple_pie label "apple pie" cookbook:apple_pie name "Apple Pie" cookbook:apple_pie recipeCategory category:apple_recipes cookbook:apple_pie recipeCategory category:dessert_recipes cookbook:apple_pie recipeCategory category:pie_recipes cookbook:apple_pie type cookbook:recipes cookbook:apple_pie url https://en.wikibooks.org/wiki/Cookbook:Apple_Pie cookbook:apple_potato_bread label "apple potato bread" cookbook:apple_potato_bread name "Apple Potato Bread" cookbook:apple_potato_bread recipeCategory category:apple_recipes cookbook:apple_potato_bread recipeCategory category:bread_recipes cookbook:apple_potato_bread recipeCategory category:easy_recipes cookbook:apple_potato_bread recipeCategory category:potato_recipes cookbook:apple_potato_bread recipeCategory category:recipes_without_servings cookbook:apple_potato_bread recipeInstructions ["Peel the potatoes and quarter them. Boil in water until the center is soft. Drain the water and then leave the potatoes in the hot pan to dry out then mash them until smooth.","Rub the butter into the flour until it's crumbly. Add salt and then mix in mashed potatoes. Knead for a few minutes.","Divide in half and roll into two rounds.","Slice the apples and place in a pot, add the sugar (and cinnamon and cloves) and heat through for three minutes, remove from heat.","Use the two disks of potato bread like a sandwich and place the apple mixture into the middle.","Preheat a skillet pan with two tablespoons of oil and place the potato bread sandwich in it and cook for three minutes each side and serve straight away."] cookbook:apple_potato_bread type cookbook:recipes cookbook:apple_potato_bread url https://en.wikibooks.org/wiki/Cookbook:Apple_Potato_Bread cookbook:apple_pudding difficulty 3 cookbook:apple_pudding name "Apple Pudding" cookbook:apple_pudding recipeCategory category:american_dessert_recipes cookbook:apple_pudding recipeCategory category:apple_recipes cookbook:apple_pudding recipeCategory category:camping_recipes cookbook:apple_pudding recipeCategory category:dessert_recipes cookbook:apple_pudding recipeCategory category:egg_recipes cookbook:apple_pudding recipeCategory category:inexpensive_recipes cookbook:apple_pudding recipeCategory category:medium_difficulty_recipes cookbook:apple_pudding recipeCategory category:pudding_and_custard_recipes cookbook:apple_pudding recipeCategory category:vegetarian_recipes cookbook:apple_pudding recipeCookingTechnique cookbook:baking cookbook:apple_pudding recipeCookingTechnique cookbook:beat cookbook:apple_pudding recipeCookingTechnique cookbook:chopping cookbook:apple_pudding recipeEquipment cookbook:dutch_oven cookbook:apple_pudding recipeFoodstuff cookbook:apple cookbook:apple_pudding recipeFoodstuff cookbook:baking_powder cookbook:apple_pudding recipeFoodstuff cookbook:egg cookbook:apple_pudding recipeFoodstuff cookbook:flour cookbook:apple_pudding recipeFoodstuff cookbook:salt cookbook:apple_pudding recipeFoodstuff cookbook:sugar cookbook:apple_pudding recipeFoodstuff cookbook:vanilla cookbook:apple_pudding recipeFoodstuff cookbook:walnut cookbook:apple_pudding recipeIngredient "½ cup chopped apples" cookbook:apple_pudding recipeIngredient "¼ cup flour" cookbook:apple_pudding recipeIngredient "¾ cup sugar" cookbook:apple_pudding recipeIngredient "1¼ teaspoons baking powder" cookbook:apple_pudding recipeIngredient "1 cup chopped walnuts or hickory nuts" cookbook:apple_pudding recipeIngredient "1 egg" cookbook:apple_pudding recipeIngredient "1 teaspoon vanilla" cookbook:apple_pudding recipeIngredient "pinch of salt" cookbook:apple_pudding recipeInstructions ["Beat sugar and egg until smooth.","Beat in flour, baking powder, salt, and vanilla.","Stir walnuts or hickory nuts and apples into the mixture.","Pour into a greased baking pan (a Dutch oven pan or a 9 x 9 pan).","Bake at 325\u00b0F (160\u00b0C) for 30 minutes."] cookbook:apple_pudding recipeNotes "* If you like topping, use whipped cream or ice cream. " cookbook:apple_pudding recipeYield 8 cookbook:apple_pudding totalTime "1 hour" cookbook:apple_pudding type cookbook:recipes cookbook:apple_pudding url https://en.wikibooks.org/wiki/Cookbook:Apple_Pudding cookbook:apple_raisin_oat_muffins difficulty 3 cookbook:apple_raisin_oat_muffins label "apple raisin oat muffins" cookbook:apple_raisin_oat_muffins name "Apple raisin oat muffins" cookbook:apple_raisin_oat_muffins name "Apple Raisin Oat Muffins" cookbook:apple_raisin_oat_muffins recipeCategory category:apple_recipes cookbook:apple_raisin_oat_muffins recipeCategory category:baking_recipes cookbook:apple_raisin_oat_muffins recipeCategory category:breakfast_recipes cookbook:apple_raisin_oat_muffins recipeCategory category:medium_difficulty_recipes cookbook:apple_raisin_oat_muffins recipeCategory category:muffin_recipes cookbook:apple_raisin_oat_muffins recipeCategory category:oat_recipes cookbook:apple_raisin_oat_muffins recipeCategory category:raisin_recipes cookbook:apple_raisin_oat_muffins recipeCategory category:recipes_with_metric_units cookbook:apple_raisin_oat_muffins recipeCategory category:vegetarian_recipes cookbook:apple_raisin_oat_muffins recipeFoodstuff cookbook:butter cookbook:apple_raisin_oat_muffins recipeFoodstuff cookbook:carrot cookbook:apple_raisin_oat_muffins recipeFoodstuff cookbook:cranberry cookbook:apple_raisin_oat_muffins recipeFoodstuff cookbook:gluten cookbook:apple_raisin_oat_muffins recipeFoodstuff cookbook:shortening cookbook:apple_raisin_oat_muffins recipeInstructions ["Preheat oven to 425&nbsp;\u00b0F (220&nbsp;\u00b0C)","Grease muffin pans with cold butter, shortening, or pan spray","In a large bowl, thoroughly combine flour, oats, baking powder and baking soda","In a smaller bowl, thoroughly combine eggs, sugar, milk, oil, apple, cinnamon, nutmeg, salt, vanilla and raisins","Add wet ingredients to the dry ingredients and mix ''with bare hands'' until just combined. '''Do not overmix!'''","Fill muffin cups about three-quarters full, then place on oven's upper rack and turn the oven down to 375&nbsp;\u00b0F (190&nbsp;\u00b0C)","Turn muffin pans 180\u00b0 after 10 minutes; check for doneness after 15 minutes","Muffins usually take 20 to 25 minutes to cook completely","Allow to cool briefly (2-5 minutes) before removing from pan"] cookbook:apple_raisin_oat_muffins recipeNotes "*'''Optional variations:''' use carrot instead of apple, or dried cranberries or other dried fruit instead of the raisins. *Overmixing will lead to ''worming'', which is caused by gluten development. You will see this as vertical tunnels running through your muffins, much like a worm might leave. " cookbook:apple_raisin_oat_muffins recipeYield 18-21 cookbook:apple_raisin_oat_muffins totalTime "45" cookbook:apple_raisin_oat_muffins type cookbook:recipes cookbook:apple_raisin_oat_muffins url https://en.wikibooks.org/wiki/Cookbook:Apple_raisin_oat_muffins cookbook:apple_raisin_oat_muffins url https://en.wikibooks.org/wiki/Cookbook:Apple_Raisin_Oat_Muffins cookbook:apple recipeCategory category:autumn_ingredients cookbook:apple recipeCategory category:featured_ingredients cookbook:apple recipeCategory category:summer_ingredients cookbook:applesauce_ii difficulty 2 cookbook:applesauce_ii name "Applesauce II" cookbook:applesauce_ii name "Homemade Light Applesauce" cookbook:applesauce_ii recipeCategory category:american_recipes cookbook:applesauce_ii recipeCategory category:apple_recipes cookbook:applesauce_ii recipeCategory category:boiled_recipes cookbook:applesauce_ii recipeCategory category:cinnamon_recipes cookbook:applesauce_ii recipeCategory category:dessert_recipes cookbook:applesauce_ii recipeCategory category:easy_recipes cookbook:applesauce_ii recipeCategory category:fruit_recipes cookbook:applesauce_ii recipeCategory category:gluten-free_recipes cookbook:applesauce_ii recipeCategory category:inexpensive_recipes cookbook:applesauce_ii recipeCategory category:recipes_with_metric_units cookbook:applesauce_ii recipeCookingTechnique cookbook:boiling cookbook:applesauce_ii recipeCookingTechnique cookbook:chopping cookbook:applesauce_ii recipeCookingTechnique cookbook:purée cookbook:applesauce_ii recipeCuisine cookbook:cuisine_of_the_united_states cookbook:applesauce_ii recipeCuisine cookbook:louisiana_creole_cuisine cookbook:applesauce_ii recipeCuisine cookbook:new_england_cuisine cookbook:applesauce_ii recipeEquipment cookbook:potato_masher cookbook:applesauce_ii recipeEquipment cookbook:saucepan cookbook:applesauce_ii recipeFoodstuff cookbook:apple cookbook:applesauce_ii recipeFoodstuff cookbook:cinnamon cookbook:applesauce_ii recipeFoodstuff cookbook:lemon cookbook:applesauce_ii recipeFoodstuff cookbook:sugar cookbook:applesauce_ii recipeFoodstuff cookbook:water cookbook:applesauce_ii recipeIngredient "½ cup water" cookbook:applesauce_ii recipeIngredient "½ teaspoon ground cinnamon or apple pie spice" cookbook:applesauce_ii recipeIngredient "3 pounds (1300g) apples (whichever type you prefer), peeled, cored, and chopped (about 8 cups)" cookbook:applesauce_ii recipeIngredient "6 tablespoons granulated sugar" cookbook:applesauce_ii recipeIngredient "6 tablespoons sugar substitute" cookbook:applesauce_ii recipeIngredient "Juice from 1 lemon (about 1 tablespoon)" cookbook:applesauce_ii recipeInstructions ["Put chopped apples in a large non-stick saucepan and stir in water, sugar, sugar substitute, and lemon juice.","Bring mixture to a boil, cover, and reduce heat to medium-low.","Cook until apples are tender (about 10 minutes).","Use a potato masher to break cooked apples up into a nice pur\u00e9e.","Stir in ground cinnamon or apple pie spice.","Serve warm or cold."] cookbook:applesauce_ii recipeYield 8, ½-cup servings cookbook:applesauce_ii totalTime "1 hour" cookbook:applesauce_ii type cookbook:recipes cookbook:applesauce_ii url https://en.wikibooks.org/wiki/Cookbook:Applesauce_II cookbook:applesauce_ii url https://en.wikibooks.org/wiki/Cookbook:Homemade_Light_Applesauce cookbook:applesauce label "apple sauce" cookbook:applesauce label "applesauce" cookbook:applesauce name "Apple sauce" cookbook:applesauce name "Applesauce" cookbook:applesauce type cookbook:ingredients cookbook:applesauce url https://en.wikibooks.org/wiki/Cookbook:Applesauce cookbook:applesauce url https://en.wikibooks.org/wiki/Cookbook:Apple_sauce cookbook:apple_slice difficulty 1 cookbook:apple_slice name "Apple Slice" cookbook:apple_slice recipeCategory category:apple_recipes cookbook:apple_slice recipeCategory category:baking_recipes cookbook:apple_slice recipeCategory category:cinnamon_recipes cookbook:apple_slice recipeCategory category:dessert_recipes cookbook:apple_slice recipeCategory category:easy_recipes cookbook:apple_slice recipeCategory category:very_easy_recipes cookbook:apple_slice recipeEquipment cookbook:oven cookbook:apple_slice recipeInstructions ["Preheat oven to 375\u00b0F (190\u00b0C).","For the base, manually mix the baking mix, egg, brown sugar and spices in a glass or ceramic bowl (a table knife will work).","Rub the butter into the base mixture with your fingers - the mixture should not be sticky.","Line an 8 inch by 8 inch (20 cm by 20 cm) baking pan with parchment paper.","Press the base mixture into the bottom of the baking pan (you might want to press it up the sides a little).","Put the sliced apples into the bowl and splash with the grapefruit or lemon juice, tossing the sliced apples to distribute the juice evenly.","Mix the dry topping ingredients together in the cup.","Add most of the dry ingredients from the cup to the bowl, tossing the contents to evenly distribute the mixture.","Tip the lightly coated apples into the baking pan, try to have a fairly level layer of apple.","Sprinkle the remaining dry mixture on top of the apples.","Bake for 30 minutes at 375\u00b0F (190\u00b0C).","After allowing it to cool, you can lift the slice out of the baking pan by the corners of the parchment paper and put it on a plate for easy slicing."] cookbook:apple_slice recipeYield makes 4 cookbook:apple_slice totalTime "1 hour" cookbook:apple_slice type cookbook:recipes cookbook:apple_slice url https://en.wikibooks.org/wiki/Cookbook:Apple_Slice cookbook:apple_streusel_muffins difficulty 3 cookbook:apple_streusel_muffins label "apple streusel muffins" cookbook:apple_streusel_muffins name "Apple Streusel Muffins" cookbook:apple_streusel_muffins recipeCategory category:apple_recipes cookbook:apple_streusel_muffins recipeCategory category:baking_recipes cookbook:apple_streusel_muffins recipeCategory category:breakfast_recipes cookbook:apple_streusel_muffins recipeCategory category:medium_difficulty_recipes cookbook:apple_streusel_muffins recipeCategory category:muffin_recipes cookbook:apple_streusel_muffins recipeCategory category:recipes_with_metric_units cookbook:apple_streusel_muffins recipeCookingTechnique cookbook:baking cookbook:apple_streusel_muffins recipeEquipment cookbook:mixing_bowl cookbook:apple_streusel_muffins recipeFoodstuff cookbook:apple cookbook:apple_streusel_muffins recipeFoodstuff cookbook:baking_powder cookbook:apple_streusel_muffins recipeFoodstuff cookbook:brown_sugar cookbook:apple_streusel_muffins recipeFoodstuff cookbook:butter cookbook:apple_streusel_muffins recipeFoodstuff cookbook:cinnamon cookbook:apple_streusel_muffins recipeFoodstuff cookbook:egg cookbook:apple_streusel_muffins recipeFoodstuff cookbook:flour cookbook:apple_streusel_muffins recipeFoodstuff cookbook:margarine cookbook:apple_streusel_muffins recipeFoodstuff cookbook:milk cookbook:apple_streusel_muffins recipeFoodstuff cookbook:oil_and_fat cookbook:apple_streusel_muffins recipeFoodstuff cookbook:salt cookbook:apple_streusel_muffins recipeFoodstuff cookbook:sugar cookbook:apple_streusel_muffins recipeIngredient "¼ cup (60 ml) cooking oil" cookbook:apple_streusel_muffins recipeIngredient "½ cup brown sugar" cookbook:apple_streusel_muffins recipeIngredient "¼ cup butter or margarine, softened" cookbook:apple_streusel_muffins recipeIngredient "½ cup granulated sugar" cookbook:apple_streusel_muffins recipeIngredient "1¾ cups all-purpose flour" cookbook:apple_streusel_muffins recipeIngredient "1 egg" cookbook:apple_streusel_muffins recipeIngredient "1 grated apple" cookbook:apple_streusel_muffins recipeIngredient "1 tablespoon baking powder" cookbook:apple_streusel_muffins recipeIngredient "1 teaspoon salt" cookbook:apple_streusel_muffins recipeIngredient "2 tsp ground cinnamon" cookbook:apple_streusel_muffins recipeIngredient "⅔ cup (180 ml) milk" cookbook:apple_streusel_muffins recipeInstructions ["Combine brown sugar, \u00bc cup of flour and \u00bd tsp cinnamon in a mixing bowl.","Cut in until mixture resembles coarse crumbs. Set aside.","Combine softened margarine\/butter, 1\u00bd cup of flour, 1\u00bd tsp cinnamon, sugar and baking powder in a mixing bowl. Make a well in the center.","Beat egg, milk and cooking oil in a small bowl. Add apple and stir. Pour into well. Stir until just moistened.","Fill muffin cups \u00be full. Divide and sprinkle toppings over each.","Bake at 400 \u00b0F (200 \u00b0C) for 15 to 20 minutes or until golden."] cookbook:apple_streusel_muffins recipeNotes "*Taste best when still warm. " cookbook:apple_streusel_muffins recipeYield 12 cookbook:apple_streusel_muffins totalTime "20 - 25 minutes" cookbook:apple_streusel_muffins type cookbook:recipes cookbook:apple_streusel_muffins url https://en.wikibooks.org/wiki/Cookbook:Apple_Streusel_Muffins cookbook:apple_strudel difficulty 3 cookbook:apple_strudel label "apple strudel" cookbook:apple_strudel name "Apple Strudel" cookbook:apple_strudel recipeCategory category:apple_recipes cookbook:apple_strudel recipeCategory category:austrian_recipes cookbook:apple_strudel recipeCategory category:baking_recipes cookbook:apple_strudel recipeCategory category:dessert_recipes cookbook:apple_strudel recipeCategory category:main_course/dessert cookbook:apple_strudel recipeCategory category:medium_difficulty_recipes cookbook:apple_strudel recipeCategory category:recipes_with_images cookbook:apple_strudel recipeCategory category:recipes_with_metric_units cookbook:apple_strudel recipeCuisine cookbook:cuisine_of_austria cookbook:apple_strudel recipeYield 8-12 cookbook:apple_strudel totalTime "prep: 45 min, cooking: 35 min" cookbook:apple_strudel type cookbook:recipes cookbook:apple_strudel url https://en.wikibooks.org/wiki/Cookbook:Apple_Strudel cookbook:apple_stuffed_pork_chops label "apple stuffed pork chops" cookbook:apple_stuffed_pork_chops name "Apple Stuffed Pork Chops" cookbook:apple_stuffed_pork_chops recipeCategory category:american_recipes cookbook:apple_stuffed_pork_chops recipeCategory category:apple_recipes cookbook:apple_stuffed_pork_chops recipeCategory category:grilled_recipes cookbook:apple_stuffed_pork_chops recipeCategory category:main_course_recipes cookbook:apple_stuffed_pork_chops recipeCategory category:pork_chop_recipes cookbook:apple_stuffed_pork_chops recipeCategory category:stuffing_recipes cookbook:apple_stuffed_pork_chops recipeCuisine cookbook:cuisine_of_the_united_states cookbook:apple_stuffed_pork_chops recipeCuisine cookbook:louisiana_creole_cuisine cookbook:apple_stuffed_pork_chops recipeCuisine cookbook:new_england_cuisine cookbook:apple_stuffed_pork_chops recipeInstructions ["Combine lemon juice, honey, and salt in a gallon-size zip-top bag. Add pork chops, take as much air out as possible, seal, and refrigerate 24 hours.","Take pork out. Place inside a bagel slicer. Using a narrow boning knife, make an incision until you hit bone. Sweep up and make the hole slightly larger. Repeat with remaining pork chops.","Place Stuffing inside a gallon size zip top plastic bag. Snip a small hole in the corner. Place snipped corner inside incision in one of the pork chops. Squeeze to dispense. Dispense about 2 tbsp into each pork chop.","Once all pork has been stuffed, massage Rub into both sides of each chop. Set aside.","Quickly lube grill with towel. Grill pork over high heat 2 minutes, then twist 90\u00b0 and cook for another 2 minutes. Flip and repeat 1 more time.","Remove and let rest for 7 minutes. Serve."] cookbook:apple_stuffed_pork_chops type cookbook:recipes cookbook:apple_stuffed_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Apple_Stuffed_Pork_Chops cookbook:apple_stuffed_pork_loin name "Apple Stuffed Pork Loin" cookbook:apple_stuffed_pork_loin recipeCategory category:apple_recipes cookbook:apple_stuffed_pork_loin recipeCategory category:grilled_recipes cookbook:apple_stuffed_pork_loin recipeCategory category:main_course_recipes cookbook:apple_stuffed_pork_loin recipeCategory category:pork_recipes cookbook:apple_stuffed_pork_loin recipeCategory category:stuffing_recipes cookbook:apple_stuffed_pork_loin recipeIngredient "1/4 cup Apple Stuffing" cookbook:apple_stuffed_pork_loin recipeIngredient "1 boneless pork loin roast" cookbook:apple_stuffed_pork_loin recipeIngredient "Dijon mustard" cookbook:apple_stuffed_pork_loin recipeIngredient "Grill Seasoning for Chops" cookbook:apple_stuffed_pork_loin recipeIngredient "Olive oil" cookbook:apple_stuffed_pork_loin recipeInstructions ["Make a slit in the top center of the roast about 1 1\/4 in. deep. Fill with Apple Stuffing, brush opening with Dijon mustard, and press closed.","Brush roast with olive oil and shake on Seasoning liberally. Set aside until needed.","Grill on a preheated charcoal grill, turning often until internal temperature reaches 140\u00b0.","Remove and let rest 7 minutes. Serve."] cookbook:apple_stuffed_pork_loin type cookbook:recipes cookbook:apple_stuffed_pork_loin url https://en.wikibooks.org/wiki/Cookbook:Apple_Stuffed_Pork_Loin cookbook:apple_stuffing label "apple stuffing" cookbook:apple_stuffing name "Apple Stuffing" cookbook:apple_stuffing recipeCategory category:apple_recipes cookbook:apple_stuffing recipeCategory category:baked_recipes cookbook:apple_stuffing recipeCategory category:egg_recipes cookbook:apple_stuffing recipeInstructions ["Combine all ingredients except cheese and egg whites. Gently fold in egg whites, in batches.","Pour into a roasting pan. Top with shredded cheese and bake at 325\u00b0 for 1\/2 hour or until browned and bubbly on top.","Remove and let rest for 7 minutes. Serve warm or use for Apple Stuffed Pork Chops."] cookbook:apple_stuffing type cookbook:recipes cookbook:apple_stuffing url https://en.wikibooks.org/wiki/Cookbook:Apple_Stuffing cookbook:apple_tapioca difficulty 2 cookbook:apple_tapioca label "apple tapioca" cookbook:apple_tapioca name "Apple Tapioca" cookbook:apple_tapioca recipeCategory category:apple_recipes cookbook:apple_tapioca recipeCategory category:baking_recipes cookbook:apple_tapioca recipeCategory category:dessert_recipes cookbook:apple_tapioca recipeCategory category:easy_recipes cookbook:apple_tapioca recipeCategory category:gluten-free_recipes cookbook:apple_tapioca recipeCategory category:tapioca_recipes cookbook:apple_tapioca recipeCategory category:vegetarian_recipes cookbook:apple_tapioca recipeFoodstuff cookbook:apple cookbook:apple_tapioca recipeFoodstuff cookbook:brown_sugar cookbook:apple_tapioca recipeFoodstuff cookbook:butter cookbook:apple_tapioca recipeFoodstuff cookbook:cinnamon cookbook:apple_tapioca recipeFoodstuff cookbook:salt cookbook:apple_tapioca recipeIngredient "1/2 cup brown sugar" cookbook:apple_tapioca recipeIngredient "1/2 teaspoon salt" cookbook:apple_tapioca recipeIngredient "1 tablespoon butter" cookbook:apple_tapioca recipeIngredient "1 teaspoon cinnamon" cookbook:apple_tapioca recipeIngredient "2 cups boiling water" cookbook:apple_tapioca recipeIngredient "3/4 cup pearl tapioca or 1/2 c. minute tapioca (instant)" cookbook:apple_tapioca recipeIngredient "6 apples" cookbook:apple_tapioca recipeInstructions ["If pearl tapioca is used, soak it for 4 or 5 hours and then drain off all the water. Minute tapioca will need no soaking. Add the tapioca to the boiling water and salt.","Cook in a double boiler until the tapioca is entirely transparent.","Pare (peel) and core the apples. Place them in a buttered baking dish, fill each cavity with sugar and cinnamon, and place a piece of butter on top of each.","Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft.","Serve either hot or cold with sugar and cream."] cookbook:apple_tapioca recipeYield 6 cookbook:apple_tapioca totalTime "1-6 hours" cookbook:apple_tapioca type cookbook:recipes cookbook:apple_tapioca url https://en.wikibooks.org/wiki/Cookbook:Apple_Tapioca cookbook:apple type cookbook:autumn_ingredients cookbook:apple type cookbook:featured_ingredients cookbook:apple type cookbook:fruits cookbook:apple type cookbook:ingredients cookbook:apple type cookbook:summer_ingredients cookbook:apple url https://en.wikibooks.org/wiki/Cookbook:Apple cookbook:applewood_bacon name "Applewood Bacon" cookbook:applewood_bacon recipeCategory category:apple_recipes cookbook:applewood_bacon recipeCategory category:bacon_recipes cookbook:applewood_bacon recipeCategory category:pork_recipes cookbook:applewood_bacon recipeCategory category:recipes cookbook:applewood_bacon recipeCategory category:smoked_recipes cookbook:applewood_bacon recipeIngredient "1 gallon apple cider" cookbook:applewood_bacon recipeIngredient "1 gallon iced water" cookbook:applewood_bacon recipeIngredient "1 pork belly from the loin end" cookbook:applewood_bacon recipeIngredient "2 cups granulated sugar" cookbook:applewood_bacon recipeIngredient "2 cups salt" cookbook:applewood_bacon recipeIngredient "Applewood chunks" cookbook:applewood_bacon recipeInstructions ["In a large pot bring to a boil apple cider. Dissolve salt and sugar.","Move to a very large container and add iced water.","Once ice has melted and brine is cool enough, insert pork belly.","Refrigerate for 3 days.","Remove and place on top of a running box fan for 30 minutes per side.","Place dry applewood chunks in the firebox of a cold smoker.","Insert pork belly and smoke for 3-4 hours.","Remove and place in the freezer for up to 2 hours.","Slice as thick or as thin as you like and cook or refrigerate for up to 3 weeks."] cookbook:applewood_bacon type cookbook:recipes cookbook:applewood_bacon url https://en.wikibooks.org/wiki/Cookbook:Applewood_Bacon cookbook:appliances label "appliance" cookbook:appliances label "appliances" cookbook:appliances label "kitchen appliances" cookbook:appliances name "Appliances" cookbook:appliances name "Kitchen appliances" cookbook:appliances name "Kitchen Appliances" cookbook:appliances type cookbook:cookbook/equipment cookbook:appliances url https://en.wikibooks.org/wiki/Cookbook:Appliances cookbook:appliances url https://en.wikibooks.org/wiki/Cookbook:Kitchen_appliances cookbook:appliances url https://en.wikibooks.org/wiki/Cookbook:Kitchen_Appliances cookbook:apricot_chicken_salad difficulty 1 cookbook:apricot_chicken_salad name "Apricot chicken salad" cookbook:apricot_chicken_salad recipeCategory category:salad_recipes cookbook:apricot_chicken_salad recipeCategory category:very_easy_recipes cookbook:apricot_chicken_salad recipeIngredient "1 medium apple, finely chopped" cookbook:apricot_chicken_salad recipeIngredient "1 stalk celery, chopped" cookbook:apricot_chicken_salad recipeIngredient "1 tbsp honey" cookbook:apricot_chicken_salad recipeIngredient "3 dried apricots, chopped" cookbook:apricot_chicken_salad recipeIngredient "Hot paprika (optional)" cookbook:apricot_chicken_salad recipeIngredient "Shredded chicken (about 2 small drumsticks)" cookbook:apricot_chicken_salad recipeIngredient "Strained yogurt" cookbook:apricot_chicken_salad recipeInstructions ["Combine shredded chicken, apricots, apple and celery.","Add yogurt, honey and hot paprika powder or other desired seasoning","Mix well<\/text>"] cookbook:apricot_chicken_salad recipeYield 1 cookbook:apricot_chicken_salad totalTime "15 minutes" cookbook:apricot_chicken_salad type cookbook:recipes cookbook:apricot_chicken_salad url https://en.wikibooks.org/wiki/Cookbook:Apricot_chicken_salad cookbook:apricot label "apricot" cookbook:apricot label "apricots" cookbook:apricot label "dried apricots" cookbook:apricot name "Apricot" cookbook:apricot recipeCategory category:featured_ingredient_candidate cookbook:apricot recipeCategory category:summer_ingredients cookbook:apricot type cookbook:featured_ingredient_candidate cookbook:apricot type cookbook:ingredients cookbook:apricot type cookbook:summer_ingredients cookbook:apricot url https://en.wikibooks.org/wiki/Cookbook:Apricot cookbook:apricot_wine difficulty 2 cookbook:apricot_wine name "Apricot Wine" cookbook:apricot_wine recipeCategory category:american_recipes cookbook:apricot_wine recipeCategory category:beverage_recipes cookbook:apricot_wine recipeCategory category:easy_recipes cookbook:apricot_wine recipeCategory category:fruit_recipes cookbook:apricot_wine recipeCategory category:gluten-free_recipes cookbook:apricot_wine recipeCategory category:inexpensive_recipes cookbook:apricot_wine recipeCategory category:lemon_recipes cookbook:apricot_wine recipeCategory category:orange_recipes cookbook:apricot_wine recipeCategory category:raisin_recipes cookbook:apricot_wine recipeCategory category:vegetarian_recipes cookbook:apricot_wine recipeCategory category:wine_recipes cookbook:apricot_wine recipeCuisine cookbook:cuisine_of_the_united_states cookbook:apricot_wine recipeCuisine cookbook:louisiana_creole_cuisine cookbook:apricot_wine recipeCuisine cookbook:new_england_cuisine cookbook:apricot_wine recipeFoodstuff cookbook:apricot cookbook:apricot_wine recipeFoodstuff cookbook:ginger cookbook:apricot_wine recipeFoodstuff cookbook:lemon cookbook:apricot_wine recipeFoodstuff cookbook:orange cookbook:apricot_wine recipeFoodstuff cookbook:raisin cookbook:apricot_wine recipeFoodstuff cookbook:sugar cookbook:apricot_wine recipeFoodstuff cookbook:water cookbook:apricot_wine recipeFoodstuff cookbook:yeast cookbook:apricot_wine recipeIngredient "½ yeast cake" cookbook:apricot_wine recipeIngredient "1½ cups raisins" cookbook:apricot_wine recipeIngredient "1 pound dried apricots" cookbook:apricot_wine recipeIngredient "1 tablespoon ginger" cookbook:apricot_wine recipeIngredient "2¼ cups brown sugar" cookbook:apricot_wine recipeIngredient "2 lemons, sliced thin" cookbook:apricot_wine recipeIngredient "2 oranges" cookbook:apricot_wine recipeIngredient "4 quarts warm water" cookbook:apricot_wine recipeIngredient "6½ cups granulated sugar" cookbook:apricot_wine recipeInstructions ["Wash the apricots in several changes of water, then dry and cut in halves.","Place in a large crock and pour on the warm water, reserving \u00bd cup of water in which to dissolve the yeast cake.","Stir in the sugars, fruit, raisins, and ginger.","Add the dissolved yeast and mix well.","Cover with the top of the crock and let stand.","Stir every other day.","After thirty days, strain the mixture and bottle it."] cookbook:apricot_wine recipeNotes "* '''Be sure to check with national, regional, and municipal laws, to produce wine lawfully!''' * '''Please drink alcoholic beverages responsibly, and have someone sober drive you, if you need to travel after imbibing.''' * '''Please do not share with underage people.''' * To jump start the yeast, dissolve in water with a pinch of the sugar the night before starting, and let stand covered with cloth or a paper towel in a warm place, like the top of the refrigerator. * An actual wine yeast from a wine making store or supplier would also improve outcome. * Extreme cleanliness will prevent spoiling due to bacteria or wild yeast. * For best fermentation, keep in a temperature you are comfortable in. Too cool and it ferments slower, too warm and it will ferment bitter, too hot and the yeast will die. ''They are alive, you know!'' " cookbook:apricot_wine recipeYield a gallon cookbook:apricot_wine totalTime "a month" cookbook:apricot_wine type cookbook:recipes cookbook:apricot_wine url https://en.wikibooks.org/wiki/Cookbook:Apricot_Wine cookbook:arab_cuisine label "arab" cookbook:arab_cuisine label "arab cuisine" cookbook:arab_cuisine name "Arab cuisine" cookbook:arab_cuisine name "Arab Cuisine" cookbook:arab_cuisine type cookbook:cuisines cookbook:arab_cuisine type cookbook:cuisines_by_region cookbook:arab_cuisine url https://en.wikibooks.org/wiki/Cookbook:Arab_cuisine cookbook:arab_cuisine url https://en.wikibooks.org/wiki/Cookbook:Arab_Cuisine cookbook:arambasici_(arambašići) name "Arambašići" cookbook:arambasici_(arambašići) name "Arambasici (Arambašići)" cookbook:arambasici_(arambašići) recipeCategory category:appetizer_recipes cookbook:arambasici_(arambašići) recipeCategory category:bacon_recipes cookbook:arambasici_(arambašići) recipeCategory category:beef_recipes cookbook:arambasici_(arambašići) recipeCategory category:cabbage_recipes cookbook:arambasici_(arambašići) recipeCategory category:croatian_recipes cookbook:arambasici_(arambašići) recipeCategory category:main_course_recipes cookbook:arambasici_(arambašići) recipeCategory category:pork_recipes cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:bacon cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:beef cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:cinnamon cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:clove cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:garlic cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:ham cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:lemon cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:mutton cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:nutmeg cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:onion cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:pepper cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:pork cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:salt cookbook:arambasici_(arambašići) recipeFoodstuff cookbook:suet cookbook:arambasici_(arambašići) recipeIngredient "150 g smoked ham or bacon" cookbook:arambasici_(arambašići) recipeIngredient "1 grind nutmeg" cookbook:arambasici_(arambašići) recipeIngredient "1 head of sauerkraut (or fresh white of grape leaves)" cookbook:arambasici_(arambašići) recipeIngredient "200 g pork" cookbook:arambasici_(arambašići) recipeIngredient "2–3 crushed cloves" cookbook:arambasici_(arambašići) recipeIngredient "2 large onions" cookbook:arambasici_(arambašići) recipeIngredient "50–60 g suet from ox kidneys" cookbook:arambasici_(arambašići) recipeIngredient "600 g beef (best from the neck)" cookbook:arambasici_(arambašići) recipeIngredient "broth or water" cookbook:arambasici_(arambašići) recipeIngredient "cloves" cookbook:arambasici_(arambašići) recipeIngredient "grated lemon rind" cookbook:arambasici_(arambašići) recipeIngredient "mutton" cookbook:arambasici_(arambašići) recipeIngredient "raw ham or smoked tongue" cookbook:arambasici_(arambašići) recipeIngredient "salt and pepper" cookbook:arambasici_(arambašići) recipeIngredient "smoked pork" cookbook:arambasici_(arambašići) recipeIngredient "some garlic" cookbook:arambasici_(arambašići) recipeIngredient "some ground cinnamon" cookbook:arambasici_(arambašići) recipeInstructions ["Finely chop beef, bacon, suet and pork, and place in a large bowl. Chopping the meat is better than running through a grinder, and in this way it retains more of its flavour.","Next add the chopped onions, garlic cloves, grated lemon rind, salt and pepper, a little cinnamon, crushed cloves and ground nutmeg.","Mix all the ingredients well; knead together with your hands, if desired.","Separate the leaves from the sauerkraut head, setting aside the better ones for stuffing.","Cut away part of the leaf stalk at the base.","Add a spoonful of the meat mixture to each kraut leaf.","Roll the Aramba&#353;ici from the base of each leaf, and fold the ends together well so that they do not fall apart during cooking.","Put 1 spoonful of grease in a deep stoneware casserole dish.","Pack and layer the Aramba&#353;ici rolls tightly next to one another in the casserole dish.","Layer smoked meat (possibly home-made smoked ham (pr&#353;ut) or smoked tongue) between the layers of kraut rolls.","Pour the broth of water over the Aramba&#353;ici, cover tightly and cook three to four hours over low heat.","Shake casserole form several times, but do not stir."] cookbook:arambasici_(arambašići) recipeNotes "* It is best to pre-cook the Aramba&#353;ici in the evening, and on the following day cook until done. * Apart from other ingredients, fresh sauerkraut is the most important for good and tasty Aramba&#353;ici. * Aramba&#353;ici is also delicious in the summer. Should you not be able to find any sauerkraut in the summer, you can also use fresh cabbage or grape leaves. Sort out the leaves and blanch them with boiling water to soften them. Fill with the Aramba&#353;ici mixture and cook in the same manner as with the sauerkraut leaves. " cookbook:arambasici_(arambašići) type cookbook:recipes cookbook:arambasici_(arambašići) url https://en.wikibooks.org/wiki/Cookbook:Arambašići cookbook:arambasici_(arambašići) url https://en.wikibooks.org/wiki/Cookbook:Arambasici_(Arambašići) cookbook:arambasici label "arambasici" cookbook:arancini name "Arancini" cookbook:arancini recipeCategory category:cheese_recipes cookbook:arancini recipeCategory category:italian_recipes cookbook:arancini recipeCategory category:recipes_from_foodista cookbook:arancini recipeCategory category:recipes_with_images cookbook:arancini recipeCategory category:rice_recipes cookbook:arancini recipeCuisine cookbook:cuisine_of_italy cookbook:arancini recipeIngredient "1 1/2 cups of breadcrumbs" cookbook:arancini recipeIngredient "1/4 cup of Parmesan cheese, grated" cookbook:arancini recipeIngredient "1 cup of all purpose flour" cookbook:arancini recipeIngredient "1 lb of arborio rice (this is the type of rice used to make risotto)" cookbook:arancini recipeIngredient "1 tablespoon of butter, chopped" cookbook:arancini recipeIngredient "2 cups of your favorite marinara sauce" cookbook:arancini recipeIngredient "2 eggs" cookbook:arancini recipeIngredient "4 oz of fresh mozzarella, grated" cookbook:arancini recipeIngredient "4 oz of ham, chopped" cookbook:arancini recipeIngredient "a little olive oil" cookbook:arancini recipeIngredient "Salt and pepper to taste" cookbook:arancini recipeIngredient "Vegetable oil for frying" cookbook:arancini recipeInstructions ["Cook the rice in salted water until soft. Drain it well, add the grated cheese, some freshly ground black pepper and mix well. Let it cool.","Prepare the breadcrumbs in a plate or a serving tray, put the eggs in a bowl and beat them a little, the flour in another serving plate, then your filling of choice in another plate (for this recipe I chose to fill the balls with a ham and butter mixture), take a spoonful of the cooled rice and spread it in your hand, add your filling in the middle and with your other hand try closing the rice over the filling, put the rice ball aside and make all the balls you can with this recipe. In my case I don't like making them too large, (mine are a lemon size) so I get between 12 and 15 balls from this recipe. When you finish all the rice, roll the balls individually in the flour, then in the egg and then in the breadcrumbs. Fry in hot oil (I prefer that the oil level is at least halfway up the balls so that way I only have to turned them once in order to get a perfect color all around) until golden brown and then place in absorbent paper to remove any excess oil.","Warm up the sauce, when ready spoon over the serving plates and then place 3 to 4 balls on each plate, and serve right away."] cookbook:arancini type cookbook:recipes cookbook:arancini url https://en.wikibooks.org/wiki/Cookbook:Arancini cookbook:ararat label "ararat" cookbook:arctic_char label "arctic char" cookbook:arepita label "arepita" cookbook:arganak label "arganak" cookbook:arisa label "arisa" cookbook:arisa name "Arisa" cookbook:arisa_pitha name "Arisa Pitha" cookbook:arisa_pitha recipeCategory category:bengali_recipes cookbook:arisa_pitha recipeCuisine cookbook:cuisine_of_india cookbook:arisa_pitha recipeIngredient "0.5&nbsp;kg of jaggery" cookbook:arisa_pitha recipeIngredient "1/2 tsp of salt" cookbook:arisa_pitha recipeIngredient "1&nbsp;kg of rice flour" cookbook:arisa_pitha recipeIngredient "1 tsp of cinnamon (powdered)" cookbook:arisa_pitha recipeIngredient "200&nbsp;g of vegetable oil or ghee" cookbook:arisa_pitha recipeIngredient "sesame seeds" cookbook:arisa_pitha type cookbook:recipes cookbook:arisa_pitha url https://en.wikibooks.org/wiki/Cookbook:Arisa_Pitha cookbook:arisa recipeCategory category:chicken_recipes cookbook:arisa recipeCategory category:malaysian_recipes cookbook:arisa recipeCategory category:oat_recipes cookbook:arisa recipeCuisine cookbook:cuisine_of_malaysia cookbook:arisa recipeFoodstuff cookbook:cardamom cookbook:arisa recipeFoodstuff cookbook:chicken cookbook:arisa recipeFoodstuff cookbook:cinnamon cookbook:arisa recipeFoodstuff cookbook:clove cookbook:arisa recipeFoodstuff cookbook:garlic cookbook:arisa recipeFoodstuff cookbook:ghee cookbook:arisa recipeFoodstuff cookbook:ginger cookbook:arisa recipeFoodstuff cookbook:oats cookbook:arisa recipeFoodstuff cookbook:onion cookbook:arisa recipeFoodstuff cookbook:pepper cookbook:arisa recipeFoodstuff cookbook:salt cookbook:arisa recipeIngredient "100 mm of ginger" cookbook:arisa recipeIngredient "10 cloves" cookbook:arisa recipeIngredient "15 cardamom seeds" cookbook:arisa recipeIngredient "15 cloves of garlic" cookbook:arisa recipeIngredient "2 tablespoons of white pepper" cookbook:arisa recipeIngredient "2 young chicken weighing 1.2 kg" cookbook:arisa recipeIngredient "340 g lb of ghee" cookbook:arisa recipeIngredient "4 red onions" cookbook:arisa recipeIngredient "500 g of oats" cookbook:arisa recipeIngredient "50 mm of cinnamon sticks" cookbook:arisa recipeIngredient "Salt to taste" cookbook:arisa recipeInstructions ["Clean the chicken, cut into fourths.","Place the chicken in a stock pot.","Blend the ginger and garlic, cut red onion into 4 and put the blended ingredients and onion into the stock pot.","Add 12 glasses of water, salt, cardamon seeds, cinnamon sticks and cloves.","Bring the chicken to boil.","Take out the chicken, debone it and blend it into puree.","Sieve the chicken stock, bring it to boil again, add in the chicken puree, oats, white pepper and salt to taste.","Stir nonstop until it thickens, add in half of the ghee and stir until the mixture is smooth.","Pour the mixture into a square mold to shape it with a depression in the middle.","The rest of the ghee is used to fry onions which is the poured into the depression.","The fried onions is sprinkled on top to garnish."] cookbook:arisa type cookbook:recipes cookbook:arisa url https://en.wikibooks.org/wiki/Cookbook:Arisa cookbook:arjoli label "ajjoli (garlic sauce for snails)" cookbook:arjoli name "Arjoli" cookbook:arjoli recipeCategory category:dip_recipes cookbook:arjoli recipeCategory category:garlic_recipes cookbook:arjoli recipeCategory category:mediterranean_recipes cookbook:arjoli recipeCategory category:olive_recipes cookbook:arjoli recipeIngredient "2 packets Maltese Galletti (round hard Ship's Biscuit)" cookbook:arjoli recipeIngredient "4 cloves garlic" cookbook:arjoli recipeIngredient "Anchovy paste" cookbook:arjoli recipeIngredient "Basil" cookbook:arjoli recipeIngredient "Capers" cookbook:arjoli recipeIngredient "Mint" cookbook:arjoli recipeIngredient "Olives (black and green)" cookbook:arjoli recipeIngredient "Parsley" cookbook:arjoli recipeIngredient "Teaspoon tomato paste (kunserva)" cookbook:arjoli recipeInstructions ["Let the galletti soak in water overnight to soften","Cut up the basil, mint and parsley into very small pieces","Dice the garlic, olives and capers","Add all ingredients, including the anchovy paste, and crush with a mortar and pestle","Use dry Maltese bread instead of the galletti","Add one or two sun-dried tomatoes for a spicy taste","Another Maltese version of Ajjoli (alternative spelling) mixes lots of diced tomato flesh (no skin or seeds) with very finely diced garlic and plenty of olive oil which should be left for flavors to blend for at least an hour. Optional fresh or dried mint - the dried kind gives a different flavor but is equally good."] cookbook:arjoli type cookbook:recipes cookbook:arjoli url https://en.wikibooks.org/wiki/Cookbook:Arjoli cookbook:armenian_coffee label "armenian coffee" cookbook:armenia type cookbook:cuisines cookbook:armenia type cookbook:cuisines_by_country cookbook:arnhemse_meisjes label "arnhemse meisjes" cookbook:arracache label "arracache" cookbook:arrowroot label "arrowroot" cookbook:arrowroot label "arrowroot starch" cookbook:arrowroot name "Arrowroot" cookbook:arrowroot_starch label "arrowroot starch" cookbook:arrowroot type cookbook:ingredients cookbook:arrowroot url https://en.wikibooks.org/wiki/Cookbook:Arrowroot cookbook:arroz_a_la_jardinera label "arroz a la jardinera" cookbook:arroz_con_gandules label "arroz con gandules" cookbook:arroz_con_gandules name "Arroz con Gandules" cookbook:arroz_con_gandules recipeCategory category:bean_recipes cookbook:arroz_con_gandules recipeCategory category:caribbean_recipes cookbook:arroz_con_gandules recipeCategory category:main_course_recipes cookbook:arroz_con_gandules recipeCategory category:meat_recipes cookbook:arroz_con_gandules recipeCategory category:puerto_rican_recipes cookbook:arroz_con_gandules recipeCategory category:rice_recipes cookbook:arroz_con_gandules recipeCuisine cookbook:caribbean_cuisines cookbook:arroz_con_gandules recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:arroz_con_gandules recipeIngredient "½ cup extra virgin olive oil" cookbook:arroz_con_gandules recipeIngredient "16 to 20 cloves garlic, peeled" cookbook:arroz_con_gandules recipeIngredient "1 banana leaf or plantain leaf (optional)" cookbook:arroz_con_gandules recipeIngredient "1 cup Sofrito (recipe below)" cookbook:arroz_con_gandules recipeIngredient "1 large bunch cilantro, washed" cookbook:arroz_con_gandules recipeIngredient "1 large red bell pepper, cored, seeded and cut into large chunks" cookbook:arroz_con_gandules recipeIngredient "1 pound of Puerto Rican salami, ham or chorizo diced" cookbook:arroz_con_gandules recipeIngredient "1 pound smoked ham hock or smoked turkey skin removed and chopped" cookbook:arroz_con_gandules recipeIngredient "1 tablespoon achiote (annatto) seeds" cookbook:arroz_con_gandules recipeIngredient "1 tablespoon of fresh cracked black pepper" cookbook:arroz_con_gandules recipeIngredient "2 medium Spanish onions, cut into large chunks" cookbook:arroz_con_gandules recipeIngredient "2 teaspoons of coriander seeds or ground coriander" cookbook:arroz_con_gandules recipeIngredient "2 teaspoons of cumin seeds or ground cumin" cookbook:arroz_con_gandules recipeIngredient "3 bay leaves" cookbook:arroz_con_gandules recipeIngredient "3 tablespoons of Alcaparrado (manzanilla olives, pimientos and capers) or coarsely chopped pimiento manzanilla and stuffed olives" cookbook:arroz_con_gandules recipeIngredient "3 tablespoons of salt" cookbook:arroz_con_gandules recipeIngredient "3 to 4 Italian frying peppers or cubanelle peppers" cookbook:arroz_con_gandules recipeIngredient "3 to 4 ripe plum tomatoes, seeded, cored and cut into chunks" cookbook:arroz_con_gandules recipeIngredient "4 leaves of culantro (recao), or another handful of cilantro" cookbook:arroz_con_gandules recipeIngredient "6 cups of long grain rice (do not rinse)" cookbook:arroz_con_gandules recipeIngredient "7 to 10 ajices dulces (sweet chili peppers), optional" cookbook:arroz_con_gandules recipeIngredient "A 13 ounce bag of frozen pigeon peas or a 15 ounce can of pigeon peas drained and rinsed" cookbook:arroz_con_gandules recipeIngredient "Beef, chicken, turkey or vegetable broth. Home made is best but you can use store bought or water (about 7½ cups)" cookbook:arroz_con_gandules recipeInstructions ["Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.","With the motor running, add the remaining ingredients one at a time and process until smooth. Remove 1 cup of sofrito for rice. The sofrito will keep in the refrigerator for up to 3 days or freeze in ice trays and it will last a month.","Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you can into a heavy 5-quart pot or Dutch and let it stand for at least 5 minutes.","Lightly toast the cumin and coriander seeds in a small skillet over low heat for a few minutes before grinding them releases flavor and aroma. Keep an eye on them, they turn dark fast. Grind in a little spice grinder or coffee mill.","If using frozen pigeon peas boil for 10 minutes before using.","Re-heat oil over high heat until rippling. Stir in ham hock and salami and brown. Add sofrito, alcaparrado, salt, bay leaves, coriander, cumin, & pepper. Cook until sofrito stops boiling and sizzles, about 5 minutes.","Stir in the rice and peas until everything is mixed together and rice is coated with oil all over. Stir in enough broth or water to cover the rice by the width of two fingers. Top with banana leaf (or pan lid), folding it up as necessary to fit over rice or can cut what ever sticks out pot. Bring to a boil & boil without stirring until the level of liquid meets the rice. Remove the banana leaf, give the rice a big stir, and put leaf back on top. Reduce the heat to low, cover the pot with lid, and cook until the water has been absorbed and the rice is tender. About 20 minutes."] cookbook:arroz_con_gandules type cookbook:recipes cookbook:arroz_con_gandules url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_Gandules cookbook:arroz_con_maiz label "arroz con maiz" cookbook:arroz_con_maiz name "Arroz con maiz" cookbook:arroz_con_maiz recipeCategory category:bean_recipes cookbook:arroz_con_maiz recipeCategory category:caribbean_recipes cookbook:arroz_con_maiz recipeCategory category:main_course_recipes cookbook:arroz_con_maiz recipeCategory category:meat_recipes cookbook:arroz_con_maiz recipeCategory category:puerto_rican_recipes cookbook:arroz_con_maiz recipeCategory category:rice_recipes cookbook:arroz_con_maiz recipeCuisine cookbook:caribbean_cuisines cookbook:arroz_con_maiz recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:arroz_con_maiz recipeInstructions ["Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.","With the motor running, add the remaining ingredients one at a time and process until smooth. Remove \u00be cup of sofrito for rice. The sofrito will keep in the refrigerator for up to 3 days or freeze in ice trays and it will last a month.","Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you can into a heavy 5-quart pot or Dutch and let it stand for at least 5 minutes.","Lightly toast the cumin and coriander seeds in a small skillet over low heat for a few minutes before grinding them releases flavor and aroma. Keep an eye on them, they turn dark fast. Grind in a little spice grinder or coffee mill.","Re-heat oil over high heat until rippling. Stir in vienna sausage and brown. Add sofrito, alcaparrado, salt, bay leaves, coriander, cumin, & pepper. Cook until sofrito stops boiling and sizzles, about 5 minutes.","Stir in the rice until everything is mixed together and rice is coated with oil all over. Stir in wine, liquid from vienna sausage and enough broth or water to cover the rice by the width of two fingers. Top with banana leaf (or pan lid), folding it up as necessary to fit over rice or can cut what ever sticks out pot. Bring to a boil & boil without stirring until the level of liquid meets the rice. Remove the banana leaf, give the rice a big stir, and put leaf back on top. Reduce the heat to low, cover the pot with lid, and cook until the water has been absorbed and the rice is tender. About 20 minutes. Once rice is fully cooked mix in corn and cook with lid for an additional minute."] cookbook:arroz_con_maiz type cookbook:recipes cookbook:arroz_con_maiz url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_maiz cookbook:arroz_con_pollo difficulty 2 cookbook:arroz_con_pollo label "''arroz con pollo''" cookbook:arroz_con_pollo label "arroz con pollo" cookbook:arroz_con_pollo name "Arroz con pollo" cookbook:arroz_con_pollo name "Arroz con Pollo" cookbook:arroz_con_pollo name "Arroz Con Pollo" cookbook:arroz_con_pollo recipeCategory category:chicken_recipes cookbook:arroz_con_pollo recipeCategory category:cuban_recipes cookbook:arroz_con_pollo recipeCategory category:main_course_recipes cookbook:arroz_con_pollo recipeCategory category:puerto_rican_recipes cookbook:arroz_con_pollo recipeCategory category:recipes_with_images cookbook:arroz_con_pollo recipeCategory category:recipes_without_servings cookbook:arroz_con_pollo recipeCategory category:rice_recipes cookbook:arroz_con_pollo recipeCookingTechnique cookbook:boiling cookbook:arroz_con_pollo recipeCookingTechnique cookbook:sautéing cookbook:arroz_con_pollo recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:arroz_con_pollo recipeFoodstuff cookbook:bell_pepper cookbook:arroz_con_pollo recipeFoodstuff cookbook:chicken cookbook:arroz_con_pollo recipeFoodstuff cookbook:cilantro cookbook:arroz_con_pollo recipeFoodstuff cookbook:garlic cookbook:arroz_con_pollo recipeFoodstuff cookbook:olive_oil cookbook:arroz_con_pollo recipeFoodstuff cookbook:onion cookbook:arroz_con_pollo recipeFoodstuff cookbook:paprika cookbook:arroz_con_pollo recipeFoodstuff cookbook:pea cookbook:arroz_con_pollo recipeFoodstuff cookbook:pepper cookbook:arroz_con_pollo recipeFoodstuff cookbook:rice cookbook:arroz_con_pollo recipeFoodstuff cookbook:saffron cookbook:arroz_con_pollo recipeFoodstuff cookbook:salt cookbook:arroz_con_pollo recipeFoodstuff cookbook:tomato cookbook:arroz_con_pollo recipeIngredient "14 g (1/2 oz) chopped cilantro" cookbook:arroz_con_pollo recipeIngredient "1.4 liter (6 cups) chicken bouillon" cookbook:arroz_con_pollo recipeIngredient "1 medium onion, chopped" cookbook:arroz_con_pollo recipeIngredient "225 g (8 oz) canned peas (thoroughly drained)" cookbook:arroz_con_pollo recipeIngredient "225 g diced red bell pepper" cookbook:arroz_con_pollo recipeIngredient "370 g (2 cups) medium or long-grain rice" cookbook:arroz_con_pollo recipeIngredient "425 g (1 can) diced tomatoes" cookbook:arroz_con_pollo recipeIngredient "4 cloves of fresh, minced garlic" cookbook:arroz_con_pollo recipeIngredient "7.5 g (1/2 tablespoon) sweet paprika" cookbook:arroz_con_pollo recipeIngredient "8 saffron threads or 1 teaspoon food coloring for yellow rice" cookbook:arroz_con_pollo recipeIngredient "A 1.3 to 1.8 kg chicken cut into serving pieces" cookbook:arroz_con_pollo recipeIngredient "olive oil" cookbook:arroz_con_pollo recipeIngredient "salt and pepper to taste" cookbook:arroz_con_pollo recipeInstructions ["Season the chicken with two pinches of salt and a pinch of pepper.","Pour enough olive oil into a large skillet to just barely cover the bottom.","Saut\u00e9 chicken in oil until brown. There are two ways to proceed from here: Either remove the chicken from the skillet or keep it there.","Saut\u00e9 garlic until brown. Be careful, garlic burns easily.","Add the onion, bell pepper, tomatoes and paprika. Saut\u00e9 until the vegetables are tender.","Transfer the ingredients to a large stewing pot.","Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.","Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.","Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.","Sprinkle peas on top of the rice.","[http:\/\/www.inmamaskitchen.com\/RECIPES\/RECIPES\/poultry\/arrozconpollo.html Recipe on In Mama's Kitchen website]","[http:\/\/www.elise.com\/recipes\/archives\/004302arroz_con_pollo.php Recipe on Simply Recipes website]","[http:\/\/allrecipes.com\/Recipe\/Chicken-with-Rice-Arroz-con-Pollo\/Detail.aspx Recipe on Allrecipes website]","[http:\/\/allrecipes.com\/Recipe\/Arroz-con-Pollo-II\/Detail.aspx Recipe on Allrecipes website (alternate)]"] cookbook:arroz_con_pollo recipeYield 4 for the first recipe; 9 for the second cookbook:arroz_con_pollo totalTime "60 minutes" cookbook:arroz_con_pollo type cookbook:recipes cookbook:arroz_con_pollo url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_pollo cookbook:arroz_con_pollo url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_Pollo cookbook:arroz_con_pollo url https://en.wikibooks.org/wiki/Cookbook:Arroz_Con_Pollo cookbook:arroz_negro difficulty 3 cookbook:arroz_negro label "''arroz negro''" cookbook:arroz_negro label "arroz negro" cookbook:arroz_negro label "''arroz negro'' (also called ''paella negra'')" cookbook:arroz_negro name "Arroz negro" cookbook:arroz_negro name "Arroz Negro" cookbook:arroz_negro recipeCategory category:boiled_recipes cookbook:arroz_negro recipeCategory category:main_course_recipes cookbook:arroz_negro recipeCategory category:mediterranean_recipes cookbook:arroz_negro recipeCategory category:medium_difficulty_recipes cookbook:arroz_negro recipeCategory category:recipes_with_images cookbook:arroz_negro recipeCategory category:recipes_with_metric_units cookbook:arroz_negro recipeCategory category:rice_recipes cookbook:arroz_negro recipeCategory category:seafood_recipes cookbook:arroz_negro recipeCategory category:spanish_recipes cookbook:arroz_negro recipeCuisine cookbook:cuisine_of_spain cookbook:arroz_negro recipeYield 6 cookbook:arroz_negro totalTime "90 minutes" cookbook:arroz_negro type cookbook:recipes cookbook:arroz_negro url https://en.wikibooks.org/wiki/Cookbook:Arroz_negro cookbook:arroz_negro url https://en.wikibooks.org/wiki/Cookbook:Arroz_Negro cookbook:artichoke_hearts_attack label "artichoke hearts attack" cookbook:artichoke_hearts_attack name "Artichoke Hearts Attack" cookbook:artichoke_hearts_attack recipeCategory category:american_recipes cookbook:artichoke_hearts_attack recipeCategory category:appetizer_recipes cookbook:artichoke_hearts_attack recipeCategory category:artichoke_recipes cookbook:artichoke_hearts_attack recipeCategory category:gluten-free_recipes cookbook:artichoke_hearts_attack recipeCategory category:vegetarian_recipes cookbook:artichoke_hearts_attack recipeCuisine cookbook:cuisine_of_the_united_states cookbook:artichoke_hearts_attack recipeCuisine cookbook:louisiana_creole_cuisine cookbook:artichoke_hearts_attack recipeCuisine cookbook:new_england_cuisine cookbook:artichoke_hearts_attack recipeFoodstuff cookbook:artichoke cookbook:artichoke_hearts_attack recipeFoodstuff cookbook:parmesan_cheese cookbook:artichoke_hearts_attack recipeFoodstuff cookbook:pecorino_romano_cheese cookbook:artichoke_hearts_attack recipeIngredient "artichoke hearts, chopped or squeezed" cookbook:artichoke_hearts_attack recipeIngredient "mayonnaise" cookbook:artichoke_hearts_attack recipeIngredient "Parmesan or Romano cheese" cookbook:artichoke_hearts_attack type cookbook:recipes cookbook:artichoke_hearts_attack url https://en.wikibooks.org/wiki/Cookbook:Artichoke_Hearts_Attack cookbook:artichoke label "artichoke" cookbook:artichoke label "artichoke heart" cookbook:artichoke label "artichoke hearts" cookbook:artichoke label "artichokes" cookbook:artichoke name "Artichoke" cookbook:artichoke recipeCategory category:basic_foodstuffs cookbook:artichoke recipeCategory category:featured_ingredients cookbook:artichoke recipeCategory category:ingredients_available_all_year cookbook:artichoke recipeCategory category:spring_ingredients cookbook:artichoke type cookbook:basic_foodstuffs cookbook:artichoke type cookbook:featured_ingredients cookbook:artichoke type cookbook:ingredients cookbook:artichoke type cookbook:ingredients_available_all_year cookbook:artichoke type cookbook:spring_ingredients cookbook:artichoke type cookbook:vegetable cookbook:artichoke url https://en.wikibooks.org/wiki/Cookbook:Artichoke cookbook:arugula label "arugula" cookbook:arugula label "arugula lettuce" cookbook:arugula label "roka" cookbook:arugula name "Arugula" cookbook:arugula recipeCategory category:basic_foodstuffs cookbook:arugula recipeCategory category:ingredients_available_all_year cookbook:arugula type cookbook:basic_foodstuffs cookbook:arugula type cookbook:ingredients cookbook:arugula type cookbook:ingredients_available_all_year cookbook:arugula type cookbook:vegetable cookbook:arugula url https://en.wikibooks.org/wiki/Cookbook:Arugula cookbook:aruul label "aruul" cookbook:asado_negro label "asado negro" cookbook:asafoetida label "asafoetida" cookbook:asafoetida label "asafoetidia" cookbook:asafoetida name "Asafoetida" cookbook:asafoetida type cookbook:ingredients cookbook:asafoetida type cookbook:spices_and_herbs cookbook:asafoetida url https://en.wikibooks.org/wiki/Cookbook:Asafoetida cookbook:ashe_sholeghalam_kar label "ashe sholeghalam kar" cookbook:ash_reshte label "ash reshte" cookbook:asian_barbecue_ribs name "Asian Barbecue Ribs" cookbook:asian_barbecue_ribs recipeCategory category:asian_recipes cookbook:asian_barbecue_ribs recipeCategory category:main_course_recipes cookbook:asian_barbecue_ribs recipeCategory category:pork_recipes cookbook:asian_barbecue_ribs recipeCategory category:recipes_with_metric_units cookbook:asian_barbecue_ribs recipeCategory category:smoked_recipes cookbook:asian_barbecue_ribs recipeInstructions ["Peel off thin membrane on each rib. Season ribs with Rub and refrigerate for at least 1 hour.","Place chunks in the firebox of a 250\u00b0F (120\u00b0C) smoker.","Combine remaining ingredients in a large sauce pan over high heat and bring to a boil. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Set aside.","Place ribs in smoker and cook for 5-6 hours, brushing with soy mixture often.","Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. '''Watch carefully or it will burn!'''","Slice into 1-rib portions and serve."] cookbook:asian_barbecue_ribs type cookbook:recipes cookbook:asian_barbecue_ribs url https://en.wikibooks.org/wiki/Cookbook:Asian_Barbecue_Ribs cookbook:asian_barbecue_sauce name "Asian Barbecue Sauce" cookbook:asian_barbecue_sauce recipeCategory category:asian_recipes cookbook:asian_barbecue_sauce recipeCategory category:barbecue_sauce_recipes cookbook:asian_barbecue_sauce recipeCategory category:marinade_recipes cookbook:asian_barbecue_sauce recipeInstructions ["Combine all ingredients in a mason jar. Refrigerate for as long as either the soy sauce lasts or the hoisin, whichever comes first.","You can use this as a brushing sauce for foods on the grill. Just be sure to pour what you think you'll need into like a bowl so that everything stays clean and safe."] cookbook:asian_barbecue_sauce type cookbook:recipes cookbook:asian_barbecue_sauce url https://en.wikibooks.org/wiki/Cookbook:Asian_Barbecue_Sauce cookbook:asian_chicken_salad difficulty 3 cookbook:asian_chicken_salad label "asian chicken salad" cookbook:asian_chicken_salad name "Asian chicken salad" cookbook:asian_chicken_salad recipeCategory category:asian_recipes cookbook:asian_chicken_salad recipeCategory category:broccoli_recipes cookbook:asian_chicken_salad recipeCategory category:cabbage_recipes cookbook:asian_chicken_salad recipeCategory category:chicken_recipes cookbook:asian_chicken_salad recipeCategory category:medium_difficulty_recipes cookbook:asian_chicken_salad recipeCategory category:salad_recipes cookbook:asian_chicken_salad recipeEquipment cookbook:saucepan cookbook:asian_chicken_salad recipeFoodstuff cookbook:broccoli cookbook:asian_chicken_salad recipeFoodstuff cookbook:carrot cookbook:asian_chicken_salad recipeFoodstuff cookbook:chicken cookbook:asian_chicken_salad recipeFoodstuff cookbook:ginger cookbook:asian_chicken_salad recipeFoodstuff cookbook:mango cookbook:asian_chicken_salad recipeFoodstuff cookbook:nappa_cabbage cookbook:asian_chicken_salad recipeIngredient "1 1/2 cups broccoli flowerets" cookbook:asian_chicken_salad recipeIngredient "1/2; cup julienne-cut carrots" cookbook:asian_chicken_salad recipeIngredient "1/2 cup pea pods" cookbook:asian_chicken_salad recipeIngredient "1 mango, peeled, seeded, thinly sliced (optional)" cookbook:asian_chicken_salad recipeIngredient "1 package (6 oz.) grilled chicken breast cut in strips" cookbook:asian_chicken_salad recipeIngredient "2 cups thinly sliced Nappa cabbage" cookbook:asian_chicken_salad recipeIngredient "3/4 cups teriyaki ginger, Asian sesame with ginger or balsamic vinaigrette salad dressing" cookbook:asian_chicken_salad recipeIngredient "6 cups torn mixed greens" cookbook:asian_chicken_salad recipeIngredient "Sesame crackers (optional)" cookbook:asian_chicken_salad recipeInstructions ["In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.","In large bowl toss together broccoli, pea pods, greens, cabbage and carrots.","Add chicken.","Drizzle with salad dressing. Toss to coat.","Arrange on 4 serving plates.","Top with mango, if desired.","Serve with crackers."] cookbook:asian_chicken_salad recipeYield 4 cookbook:asian_chicken_salad totalTime "15 minutes" cookbook:asian_chicken_salad type cookbook:recipes cookbook:asian_chicken_salad url https://en.wikibooks.org/wiki/Cookbook:Asian_chicken_salad cookbook:asian_cuisine label "asia" cookbook:asian_cuisine label "asian" cookbook:asian_cuisine label "asian cuisine" cookbook:asian_cuisine label "south asian cuisines" cookbook:asian_cuisine name "Asian Cuisine" cookbook:asian_cuisine type cookbook:cuisines cookbook:asian_cuisine type cookbook:cuisines_by_region cookbook:asian_cuisine url https://en.wikibooks.org/wiki/Cookbook:Asian_Cuisine cookbook:asian_grilled_duck_breasts name "Asian Grilled Duck Breasts" cookbook:asian_grilled_duck_breasts recipeCategory category:asian_recipes cookbook:asian_grilled_duck_breasts recipeCategory category:boiled_recipes cookbook:asian_grilled_duck_breasts recipeCategory category:duck_recipes cookbook:asian_grilled_duck_breasts recipeCategory category:grilled_recipes cookbook:asian_grilled_duck_breasts recipeCategory category:main_course_recipes cookbook:asian_grilled_duck_breasts recipeCategory category:recipes_with_images cookbook:asian_grilled_duck_breasts recipeCategory category:recipes_with_metric_units cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:basil cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:chiles cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:cinnamon cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:curry_powder cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:duck cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:garlic_powder cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:ginger cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:honey cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:pepper cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:salt cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:soy_sauce cookbook:asian_grilled_duck_breasts recipeFoodstuff cookbook:star_anise cookbook:asian_grilled_duck_breasts recipeIngredient "1 1/2 tbs (22.5 mL) chile paste" cookbook:asian_grilled_duck_breasts recipeIngredient "1/2 cup (120 mL) canned Mandarin orange wedges (syrup pack), drained" cookbook:asian_grilled_duck_breasts recipeIngredient "1/2 tbs (7.5 mL) red pepper flake" cookbook:asian_grilled_duck_breasts recipeIngredient "1/2 tsp (2.5 mL) freshly ground cinnamon" cookbook:asian_grilled_duck_breasts recipeIngredient "1 star anise pod, ground" cookbook:asian_grilled_duck_breasts recipeIngredient "1 tbs (15 mL) soy sauce" cookbook:asian_grilled_duck_breasts recipeIngredient "1 tsp (5 mL) dried basil" cookbook:asian_grilled_duck_breasts recipeIngredient "1 tsp (5 mL) freshly ground black pepper" cookbook:asian_grilled_duck_breasts recipeIngredient "1 tsp (5 mL) ground ginger" cookbook:asian_grilled_duck_breasts recipeIngredient "1 tsp (5 mL) salt" cookbook:asian_grilled_duck_breasts recipeIngredient "2 tbs (30 mL) honey" cookbook:asian_grilled_duck_breasts recipeIngredient "2 tsp (10 mL) curry powder" cookbook:asian_grilled_duck_breasts recipeIngredient "2 tsp (10 mL) garlic powder" cookbook:asian_grilled_duck_breasts recipeIngredient "4 (7-8 ounce) (200 - 225 g) boneless duck breasts" cookbook:asian_grilled_duck_breasts recipeInstructions ["Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.","Score skin of duck in a diamond pattern, being careful not to cut into flesh. Rub both sides of each duck breast with spice mixture. Refrigerate for at least 1 hour.","Preheat a grill to medium high heat.","Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.","Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by 1\/2. Let cool before using.","Grill duck on the preheated grill 4-5 minutes, brushing liberally with sauce once or twice. Flip and cook another 3-4 minutes, brushing liberally with glaze once or twice, for medium rare.","Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck."] cookbook:asian_grilled_duck_breasts type cookbook:recipes cookbook:asian_grilled_duck_breasts url https://en.wikibooks.org/wiki/Cookbook:Asian_Grilled_Duck_Breasts cookbook:asian_grilled_salmon name "Asian Grilled Salmon" cookbook:asian_grilled_salmon recipeCategory category:asian_recipes cookbook:asian_grilled_salmon recipeCategory category:grilled_recipes cookbook:asian_grilled_salmon recipeCategory category:main_course_recipes cookbook:asian_grilled_salmon recipeCategory category:recipes_with_metric_units cookbook:asian_grilled_salmon recipeCategory category:salmon_recipes cookbook:asian_grilled_salmon recipeCategory category:vinegar_recipes cookbook:asian_grilled_salmon recipeInstructions ["Process all ingredients except herbs and salmon until smooth. Pour into plastic bag and add salmon; toss to coat. Seal, getting as much air out as possible, and refrigerate up to 4 hours.","In four hours, preheat 4 1\/2 lb. (2 kg) charcoal in chimney. Disperse evenly around the bottom of the grill and reapply grate.","While charcoal heats, remove salmon from marinade. Discard remaining marinade. Let sit at room temperature until coals have heated.","Once the grate is hot, quickly swab the grate with the towel. Add salmon to the hottest part, skin side up, and cook 3-5 minutes per side for medium, turning 90 degrees halfway to mark.","Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes.","Move salmon to warmed individual plates, sprinkle with chopped herbs, and garnish with citrus wedges, if desired. Serve immediately."] cookbook:asian_grilled_salmon type cookbook:recipes cookbook:asian_grilled_salmon url https://en.wikibooks.org/wiki/Cookbook:Asian_Grilled_Salmon cookbook:asian_lamb_chops name "Asian Lamb Chops" cookbook:asian_lamb_chops recipeCategory category:asian_recipes cookbook:asian_lamb_chops recipeCategory category:chinese_recipes cookbook:asian_lamb_chops recipeCategory category:grilled_recipes cookbook:asian_lamb_chops recipeCategory category:lamb_recipes cookbook:asian_lamb_chops recipeCategory category:main_course_recipes cookbook:asian_lamb_chops recipeCategory category:recipes_with_metric_units cookbook:asian_lamb_chops recipeCuisine cookbook:cuisine_of_china cookbook:asian_lamb_chops recipeInstructions ["Blend the marinade ingredients and marinade the lamb chops, turning frequently, for about 30 minutes.","Make sure you slash the fat side and get the marinade on the sides as well as each flat area.","Fire up the grill and make a very hot fire.","Remove chops from marinade keeping the marinade on the side and sear the chops on one side for 3 minutes.","Remove each chops dipping in the marinade on both sides the place uncooked side on grill.","Cook another 3 minutes allowing the meat to sear.","Now remove chops placing in marinade and return to fire for 1 minute on lower heat with grill hood closed.","Repeat last step cooking on alternate side and serve immediately."] cookbook:asian_lamb_chops type cookbook:recipes cookbook:asian_lamb_chops url https://en.wikibooks.org/wiki/Cookbook:Asian_Lamb_Chops cookbook:asian_pear label "asian pear" cookbook:asian_pear name "Asian pear" cookbook:asian_pear name "Asian Pear" cookbook:asian_pear recipeCategory category:autumn_ingredients cookbook:asian_pear recipeCategory category:summer_ingredients cookbook:asian_pear type cookbook:autumn_ingredients cookbook:asian_pear type cookbook:ingredients cookbook:asian_pear type cookbook:summer_ingredients cookbook:asian_pear url https://en.wikibooks.org/wiki/Cookbook:Asian_pear cookbook:asian_pear url https://en.wikibooks.org/wiki/Cookbook:Asian_Pear cookbook:asparagus_bean label "asparagus bean" cookbook:asparagus label "asparagus" cookbook:asparagus name "Asparagus" cookbook:asparagus recipeCategory category:basic_foodstuffs cookbook:asparagus recipeCategory category:featured_ingredients cookbook:asparagus recipeCategory category:summer_ingredients cookbook:asparagus_soup difficulty 2 cookbook:asparagus_soup label "asparagus soup" cookbook:asparagus_soup name "Asparagus soup" cookbook:asparagus_soup name "Asparagus Soup" cookbook:asparagus_soup recipeCategory category:asparagus_recipes cookbook:asparagus_soup recipeCategory category:dairy_recipes cookbook:asparagus_soup recipeCategory category:easy_recipes cookbook:asparagus_soup recipeCategory category:recipes_with_metric_units cookbook:asparagus_soup recipeCategory category:soup_recipes cookbook:asparagus_soup recipeCategory category:vegetarian_recipes cookbook:asparagus_soup recipeIngredient "12 thick asparagus spears" cookbook:asparagus_soup recipeIngredient "1/4 cup to 1 cup whipping cream or light cream" cookbook:asparagus_soup recipeIngredient "1 medium shallot, chopped" cookbook:asparagus_soup recipeIngredient "2 cups water" cookbook:asparagus_soup recipeIngredient "3 tablespoons unsalted butter" cookbook:asparagus_soup recipeIngredient "to taste: salt, freshly ground black pepper, and cayenne pepper" cookbook:asparagus_soup recipeInstructions ["Snap the tough ends off the asparagus spears.","Bring the water to a boil in a medium saucepan, salt the water lightly, and add the asparagus spears. Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside. Reserve the cooking water.","In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped shallot, and cook gently until soft but not browned. Add the cooked asparagus spears and one cup of the cooking water and bring to a boil. Cook at a lively simmer for 5 minutes. Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid.","Pur\u00e9e the solids in a food processor with enough of the reserved liquid to allow the mixture to pur\u00e9e smoothly.","Strain the pur\u00e9e through the sieve back into the non-reactive saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve.","Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Reheat gently over low heat, making sure not to let the soup boil.","Serve hot or chilled. (If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap. You can keep it refrigerated for up to 2 days.)"] cookbook:asparagus_soup recipeNotes "#Don't be tempted to omit the final straining of the soup! If you leave the bits of fibrous asparagus skin in the soup, they give it a very unpleasant texture. Use a sieve with a medium mesh, not too coarse and not too fine: too coarse will let too much of the fiber through, too fine will make the job of straining too difficult. #The richest version of this recipe, using a full cup of whipping cream, produces an especially luscious and velvety soup. For a lighter soup with fewer calories, use the smaller amount of whipping cream or substitute light cream. If you're planning to use only 1\/4 cup of cream, cook the asparagus in 3 cups of water so that you'll have enough cooking water to add to the finished soup to achieve the right consistency. #To make this soup vegan, cook the asparagus in 3 cups of water, omit the cream, and use oil instead of butter to cook the shallot. " cookbook:asparagus_soup recipeYield 4 cookbook:asparagus_soup totalTime "1 hour" cookbook:asparagus_soup type cookbook:recipes cookbook:asparagus_soup url https://en.wikibooks.org/wiki/Cookbook:Asparagus_soup cookbook:asparagus_soup url https://en.wikibooks.org/wiki/Cookbook:Asparagus_Soup cookbook:asparagus type cookbook:basic_foodstuffs cookbook:asparagus type cookbook:featured_ingredients cookbook:asparagus type cookbook:ingredients cookbook:asparagus type cookbook:summer_ingredients cookbook:asparagus type cookbook:vegetable cookbook:asparagus url https://en.wikibooks.org/wiki/Cookbook:Asparagus cookbook:asparagus_with_sesame_seeds_and_soy_sauce difficulty 2 cookbook:asparagus_with_sesame_seeds_and_soy_sauce name "Asparagus with Sesame Seeds and Soy Sauce" cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeCategory category:asparagus_recipes cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeCategory category:easy_recipes cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeCategory category:recipes_with_metric_units cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeCategory category:sesame_recipes cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeCategory category:side_dish_recipes cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeCategory category:steamed_recipes cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeCategory category:vegetable_recipes cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeFoodstuff cookbook:asparagus cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeFoodstuff cookbook:salt cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeFoodstuff cookbook:sesame_seed cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeFoodstuff cookbook:soy_sauce cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeIngredient "1 tbsp (15 ml) sesame seed oil" cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeIngredient "20 to 32 asparagus spears, preferably thin" cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeIngredient "2 tbsp (30 ml) sesame seed (If available, use Gomasio instead, and omit the salt. (see tips below))" cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeIngredient "2 tbsp (30 ml) soy sauce" cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeIngredient "Kosher salt" cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeInstructions ["Prepare steamer and bring water to a boil.","Trim asparagus spears in half, discarding (or composting) the thicker ends.","Steam the asparagus for 8-10 minutes, until tender, but still crisp.","Heat a small skillet or frying pan on medium heat. Add the sesame seeds and shake or stir. They are done when they just begin to darken and give off a pleasant toasted aroma. Be careful not to leave unattended as they can easily burn.","Remove asparagus from steamer, shake to drain water, and arrange on serving plate.","Drizzle the soy sauce and the sesame oil over the asparagus.","Sprinkle with the sesame seeds and give a very light sprinkle with the Kosher salt."] cookbook:asparagus_with_sesame_seeds_and_soy_sauce recipeYield four cookbook:asparagus_with_sesame_seeds_and_soy_sauce totalTime "fifteen minutes" cookbook:asparagus_with_sesame_seeds_and_soy_sauce type cookbook:recipes cookbook:asparagus_with_sesame_seeds_and_soy_sauce url https://en.wikibooks.org/wiki/Cookbook:Asparagus_with_Sesame_Seeds_and_Soy_Sauce cookbook:aspartame label "aspartame" cookbook:aspartame name "Aspartame" cookbook:aspartame recipeCategory category:sweeteners cookbook:aspartame type cookbook:ingredients cookbook:aspartame url https://en.wikibooks.org/wiki/Cookbook:Aspartame cookbook:asperges_à_la_flamande label "asperges à la flamande" cookbook:aspic label "aspic" cookbook:assemblage-style01_blank name "Assemblage-Style01 Blank" cookbook:assemblage-style01_blank name "Assemblage-Style Blank" cookbook:assemblage-style01_blank recipeCategory category:assemblages cookbook:assemblage-style01_blank type cookbook:recipes cookbook:assemblage-style01_blank url https://en.wikibooks.org/wiki/Cookbook:Assemblage-Style01_Blank cookbook:assemblage-style01_blank url https://en.wikibooks.org/wiki/Cookbook:Assemblage-Style_Blank cookbook:atkins_diet_cooking label "atkins diet" cookbook:atkins_diet_cooking label "atkins diet cooking" cookbook:atkins_diet_cooking label "atkins-style diet" cookbook:atkins_diet_cooking name "Atkins Diet Cooking" cookbook:atkins_diet_cooking name "Atkins-friendly food" cookbook:atkins_diet_cooking recipeCategory category:atkins_recipes cookbook:atkins_diet_cooking type cookbook:diets cookbook:atkins_diet_cooking url https://en.wikibooks.org/wiki/Cookbook:Atkins_Diet_Cooking cookbook:atkins_diet_cooking url https://en.wikibooks.org/wiki/Cookbook:Atkins-friendly_food cookbook:atkins-friendly_chocolate_mousse label "atkins-friendly chocolate mousse" cookbook:atkins-friendly_chocolate_mousse label "atkins-friendly recipe" cookbook:atkins-friendly_chocolate_mousse name "Atkins-Fiendly Chocolate Mousse" cookbook:atkins-friendly_chocolate_mousse name "Atkins-friendly Chocolate Mousse" cookbook:atkins-friendly_chocolate_mousse name "Atkins-Friendly Chocolate Mousse" cookbook:atkins-friendly_chocolate_mousse recipeCategory category:atkins_recipes cookbook:atkins-friendly_chocolate_mousse recipeCategory category:chocolate_recipes cookbook:atkins-friendly_chocolate_mousse recipeCategory category:dessert_recipes cookbook:atkins-friendly_chocolate_mousse recipeCategory category:mousse_recipes cookbook:atkins-friendly_chocolate_mousse recipeCategory category:recipes_with_metric_units cookbook:atkins-friendly_chocolate_mousse recipeEquipment cookbook:blender cookbook:atkins-friendly_chocolate_mousse recipeFoodstuff cookbook:cream cookbook:atkins-friendly_chocolate_mousse recipeFoodstuff cookbook:half_and_half cookbook:atkins-friendly_chocolate_mousse recipeFoodstuff cookbook:sweeteners cookbook:atkins-friendly_chocolate_mousse recipeFoodstuff cookbook:water cookbook:atkins-friendly_chocolate_mousse recipeIngredient "1 cup or 1 parts (240 ml) half and half" cookbook:atkins-friendly_chocolate_mousse recipeIngredient "1 cup or 1 parts (240 ml) heavy cream" cookbook:atkins-friendly_chocolate_mousse recipeIngredient "1 cup or 1 parts (240 ml) water" cookbook:atkins-friendly_chocolate_mousse recipeIngredient "2 tsp or 1/24 part stevia extract or other sugar replacement" cookbook:atkins-friendly_chocolate_mousse recipeIngredient "4 scoops or 1 parts Atkins Chocolate Shake Mix" cookbook:atkins-friendly_chocolate_mousse recipeInstructions ["Lightly whip half & half and cream in a blender","Add other ingredients into blender","Blend everything together until smooth","Enjoy"] cookbook:atkins-friendly_chocolate_mousse type cookbook:recipes cookbook:atkins-friendly_chocolate_mousse url https://en.wikibooks.org/wiki/Cookbook:Atkins-Fiendly_Chocolate_Mousse cookbook:atkins-friendly_chocolate_mousse url https://en.wikibooks.org/wiki/Cookbook:Atkins-friendly_Chocolate_Mousse cookbook:atkins-friendly_chocolate_mousse url https://en.wikibooks.org/wiki/Cookbook:Atkins-Friendly_Chocolate_Mousse cookbook:atkins-friendly_tira_misu difficulty 1 cookbook:atkins-friendly_tira_misu label "atkins-friendly" cookbook:atkins-friendly_tira_misu label "atkins friendly recipe" cookbook:atkins-friendly_tira_misu label "atkins-friendly tira misu" cookbook:atkins-friendly_tiramisu label "atkins-friendly tiramisu" cookbook:atkins-friendly_tira_misu name "Atkins-friendly Tira Misu" cookbook:atkins-friendly_tira_misu name "Atkins-Friendly Tira Misu" cookbook:atkins-friendly_tira_misu recipeCategory category:atkins_recipes cookbook:atkins-friendly_tira_misu recipeCategory category:dessert_recipes cookbook:atkins-friendly_tira_misu recipeCategory category:very_easy_recipes cookbook:atkins-friendly_tira_misu recipeFoodstuff cookbook:chocolate cookbook:atkins-friendly_tira_misu recipeFoodstuff cookbook:coffee cookbook:atkins-friendly_tira_misu recipeFoodstuff cookbook:cream_cheese cookbook:atkins-friendly_tira_misu recipeFoodstuff cookbook:egg cookbook:atkins-friendly_tira_misu recipeFoodstuff cookbook:sour_cream cookbook:atkins-friendly_tira_misu recipeIngredient "1 cup sour cream" cookbook:atkins-friendly_tira_misu recipeIngredient "1 tsp instant espresso powder" cookbook:atkins-friendly_tira_misu recipeIngredient "2 large eggs" cookbook:atkins-friendly_tira_misu recipeIngredient "2 one-cup packages of non-low-fat cream cheese" cookbook:atkins-friendly_tira_misu recipeIngredient "2 tbsp baking cocoa" cookbook:atkins-friendly_tira_misu recipeInstructions ["Blend everything together until smooth.","Enjoy!","This recipe contains raw eggs. Please see the module on ''Eggs'' for possible health effects."] cookbook:atkins-friendly_tira_misu recipeYield 4 cookbook:atkins-friendly_tira_misu totalTime "5 minutes" cookbook:atkins-friendly_tira_misu type cookbook:recipes cookbook:atkins-friendly_tira_misu url https://en.wikibooks.org/wiki/Cookbook:Atkins-friendly_Tira_Misu cookbook:atkins-friendly_tira_misu url https://en.wikibooks.org/wiki/Cookbook:Atkins-Friendly_Tira_Misu cookbook:atomic_fudge_cake label "atomic fudge cake" cookbook:atomic_fudge_cake name "Atomic Fudge Cake" cookbook:atomic_fudge_cake recipeCategory category:baking_recipes cookbook:atomic_fudge_cake recipeCategory category:cake_recipes cookbook:atomic_fudge_cake recipeCategory category:chocolate_recipes cookbook:atomic_fudge_cake recipeCategory category:recipes_with_images cookbook:atomic_fudge_cake recipeCategory category:recipes_with_metric_units cookbook:atomic_fudge_cake recipeCookingTechnique cookbook:baking cookbook:atomic_fudge_cake recipeFoodstuff cookbook:baking_powder cookbook:atomic_fudge_cake recipeFoodstuff cookbook:baking_soda cookbook:atomic_fudge_cake recipeFoodstuff cookbook:chocolate cookbook:atomic_fudge_cake recipeFoodstuff cookbook:cream cookbook:atomic_fudge_cake recipeFoodstuff cookbook:egg cookbook:atomic_fudge_cake recipeFoodstuff cookbook:flour cookbook:atomic_fudge_cake recipeFoodstuff cookbook:milk cookbook:atomic_fudge_cake recipeFoodstuff cookbook:powdered_sugar cookbook:atomic_fudge_cake recipeFoodstuff cookbook:salt cookbook:atomic_fudge_cake recipeFoodstuff cookbook:sugar cookbook:atomic_fudge_cake recipeFoodstuff cookbook:vanilla cookbook:atomic_fudge_cake recipeFoodstuff cookbook:vegetable_oil cookbook:atomic_fudge_cake recipeFoodstuff cookbook:water cookbook:atomic_fudge_cake recipeIngredient "½ cup (120 ml) vegetable oil" cookbook:atomic_fudge_cake recipeIngredient "1 ¾ cup (415 ml) flour" cookbook:atomic_fudge_cake recipeIngredient "1 ¾ cups (415 ml) baking cocoa" cookbook:atomic_fudge_cake recipeIngredient "1 ½ teaspoon (7 ml) baking powder" cookbook:atomic_fudge_cake recipeIngredient "1 ½ teaspoon (7 ml) baking soda" cookbook:atomic_fudge_cake recipeIngredient "1 cup (235 ml)boiling water" cookbook:atomic_fudge_cake recipeIngredient "1 cup(235 ml) milk" cookbook:atomic_fudge_cake recipeIngredient "1 teaspoon salt (5ml)" cookbook:atomic_fudge_cake recipeIngredient "2 cups (470 ml) sugar" cookbook:atomic_fudge_cake recipeIngredient "2 eggs" cookbook:atomic_fudge_cake recipeIngredient "2 teaspoons (10 ml) vanilla extract" cookbook:atomic_fudge_cake recipeInstructions ["Mix the dry ingredients well in a large bowl. For better texture, sift them together with the help of a wooden spatula.","Add the eggs, milk, vanilla and vegetable oil and mix well. Then add the water. Mix it until it has a lot of little bubbles. This batter will be very thin.","Pour into two greased 9 inch round baking pans","Bake in a preheated oven at 350 \u00b0F (175 \u00b0C) for thirty minutes. (About 20 minutes for a convection oven)","1\/8th cup (30 ml) cocoa","7 oz (200 g) dark chocolate","1\/8th cup (30 ml) boiling water","1\/16th cup (15 ml) sugar or powdered sugar","2\/3rds cup (156 ml) whipping cream","Melt the chocolate by placing it in a small bowl or pot and placing that in boiling water.","Mix the sugar and cocoa together in a small bowl and mix in the water.","Stir the sugar\/cocoa\/water mix into the melted chocolate","quickly stir in the cream and mix until it has a nice smooth consistency.","Immediately 'frost' the cake with this, and make sure that there is quite a bit between the two layers of cake. The cake will need to be refrigerated to harden the fudge, so don't worry about its relatively liquid nature.","Refrigerate Cake"] cookbook:atomic_fudge_cake type cookbook:recipes cookbook:atomic_fudge_cake url https://en.wikibooks.org/wiki/Cookbook:Atomic_Fudge_Cake cookbook:atropellado_de_coco label "atropellado de coco" cookbook:atropellado_de_coco name "Atropellado de coco" cookbook:atropellado_de_coco recipeCategory category:baking_recipes cookbook:atropellado_de_coco recipeCategory category:coconut_recipes cookbook:atropellado_de_coco recipeCategory category:dessert_recipes cookbook:atropellado_de_coco recipeCategory category:mexican_recipes cookbook:atropellado_de_coco recipeCategory category:potato_recipes cookbook:atropellado_de_coco recipeCuisine cookbook:cuisine_of_jalisco cookbook:atropellado_de_coco recipeCuisine cookbook:cuisine_of_mexico cookbook:atropellado_de_coco recipeCuisine cookbook:cuisine_of_yucatan cookbook:atropellado_de_coco type cookbook:recipes cookbook:atropellado_de_coco url https://en.wikibooks.org/wiki/Cookbook:Atropellado_de_coco cookbook:atrus123_hot_mega-chocolate_extravaganza label "atrus123 hot mega-chocolate extravaganza" cookbook:atrus123_hot_mega-chocolate_extravaganza name "Atrus123 Hot mega-Chocolate Extravaganza" cookbook:atrus123_hot_mega-chocolate_extravaganza name "Atrus123 Hot Mega-Chocolate Extravaganza" cookbook:atrus123_hot_mega-chocolate_extravaganza recipeCategory category:beverage_recipes cookbook:atrus123_hot_mega-chocolate_extravaganza recipeCategory category:chocolate_recipes cookbook:atrus123_hot_mega-chocolate_extravaganza recipeCategory category:dairy_recipes cookbook:atrus123_hot_mega-chocolate_extravaganza recipeCategory category:medium_difficulty_recipes cookbook:atrus123_hot_mega-chocolate_extravaganza recipeCategory category:recipes_without_cooking_time cookbook:atrus123_hot_mega-chocolate_extravaganza recipeEquipment cookbook:double_boiler cookbook:atrus123_hot_mega-chocolate_extravaganza recipeEquipment cookbook:saucepan cookbook:atrus123_hot_mega-chocolate_extravaganza recipeFoodstuff cookbook:cayenne_pepper cookbook:atrus123_hot_mega-chocolate_extravaganza recipeFoodstuff cookbook:milk cookbook:atrus123_hot_mega-chocolate_extravaganza recipeFoodstuff cookbook:vanilla cookbook:atrus123_hot_mega-chocolate_extravaganza recipeIngredient "½ dark chocolate bar of at least 60% cocoa (but no higher than 80%)<ref>I used a bar of very dark chocolate (71% cocoa solids).</ref>" cookbook:atrus123_hot_mega-chocolate_extravaganza recipeIngredient "1 cup whole milk" cookbook:atrus123_hot_mega-chocolate_extravaganza recipeIngredient "Dash dried ground cayenne pepper" cookbook:atrus123_hot_mega-chocolate_extravaganza recipeIngredient "Marshmallows" cookbook:atrus123_hot_mega-chocolate_extravaganza recipeIngredient "Splash vanilla extract" cookbook:atrus123_hot_mega-chocolate_extravaganza recipeInstructions ["Fill the saucepan with about 2-3 inches of water, and place it on high heat. Set a heatproof bowl on top of the saucepan to create an improvised double boiler. Then drop bits of the chocolate bar into the bowl. The steam from the water will melt the chocolate.","Stir until it melts completely. Stir in a dash of cayenne pepper until you no longer see any specks of red.","Add a handful of marshmallows and stir until they are completely melted. Add a few more if you'd rather have a sweeter cup.","Once the mixture is smooth, stir in just a bit of milk until the mixture is again smooth. Repeat this process until you have used all the milk. Do this slowly over the course of about 4 minutes.","Turn off the heat and immediately (but carefully) pour into a large mug. Top with marshmallows."] cookbook:atrus123_hot_mega-chocolate_extravaganza recipeNotes "*Orange Hot Chocolate *Hot Chocolate *Hot Cocoa " cookbook:atrus123_hot_mega-chocolate_extravaganza type cookbook:recipes cookbook:atrus123_hot_mega-chocolate_extravaganza url https://en.wikibooks.org/wiki/Cookbook:Atrus123_Hot_mega-Chocolate_Extravaganza cookbook:atrus123_hot_mega-chocolate_extravaganza url https://en.wikibooks.org/wiki/Cookbook:Atrus123_Hot_Mega-Chocolate_Extravaganza cookbook:aubergine_and_onion_vegetable_pie label "aubergine and onion vegetable pie" cookbook:aubergine_and_onion_vegetable_pie name "Aubergine and Onion Vegetable Pie" cookbook:aubergine_and_onion_vegetable_pie recipeCategory category:baked_recipes cookbook:aubergine_and_onion_vegetable_pie recipeCategory category:eggplant_recipes cookbook:aubergine_and_onion_vegetable_pie recipeCategory category:pot_pie_recipes cookbook:aubergine_and_onion_vegetable_pie recipeCategory category:recipes_with_metric_units cookbook:aubergine_and_onion_vegetable_pie recipeCategory category:vegetarian_recipes cookbook:aubergine_and_onion_vegetable_pie type cookbook:recipes cookbook:aubergine_and_onion_vegetable_pie url https://en.wikibooks.org/wiki/Cookbook:Aubergine_and_Onion_Vegetable_Pie cookbook:au_jus_sandwich label "au jus sandwich" cookbook:au_jus_sandwich label "au jus sandwiches" cookbook:au_jus_sandwich label "french dip sandwiches" cookbook:au_jus_sandwich name "Au Jus Sandwich" cookbook:au_jus_sandwich name "French dip sandwich" cookbook:au_jus_sandwich name "French Dip Sandwiches" cookbook:au_jus_sandwich recipeCategory category:american_recipes cookbook:au_jus_sandwich recipeCategory category:beef_recipes cookbook:au_jus_sandwich recipeCategory category:californian_recipes cookbook:au_jus_sandwich recipeCategory category:easy_recipes cookbook:au_jus_sandwich recipeCategory category:featured_recipes cookbook:au_jus_sandwich recipeCategory category:recipes_with_images cookbook:au_jus_sandwich recipeCategory category:sandwich_recipes cookbook:au_jus_sandwich recipeCategory category:slow_cooker_recipes cookbook:au_jus_sandwich recipeCookingTechnique cookbook:simmering cookbook:au_jus_sandwich recipeCuisine cookbook:cuisine_of_california cookbook:au_jus_sandwich recipeCuisine cookbook:cuisine_of_the_united_states cookbook:au_jus_sandwich recipeCuisine cookbook:louisiana_creole_cuisine cookbook:au_jus_sandwich recipeCuisine cookbook:new_england_cuisine cookbook:au_jus_sandwich recipeEquipment cookbook:slow_cooker cookbook:au_jus_sandwich recipeFoodstuff cookbook:beef cookbook:au_jus_sandwich recipeFoodstuff cookbook:beer cookbook:au_jus_sandwich recipeFoodstuff cookbook:cheese cookbook:au_jus_sandwich recipeFoodstuff cookbook:horseradish cookbook:au_jus_sandwich recipeFoodstuff cookbook:lamb cookbook:au_jus_sandwich recipeFoodstuff cookbook:mustard cookbook:au_jus_sandwich recipeFoodstuff cookbook:pork cookbook:au_jus_sandwich recipeIngredient "1 beef bullion cube" cookbook:au_jus_sandwich recipeIngredient "1 can beef consommé (~2 cups/10.5 oz), bullion cube equivalent, or additional roast beef" cookbook:au_jus_sandwich recipeIngredient "1 can French onion soup (~2 cups)" cookbook:au_jus_sandwich recipeIngredient "1 can of beer (optional)" cookbook:au_jus_sandwich recipeIngredient "1 cup of butter" cookbook:au_jus_sandwich recipeIngredient "2-3 pounds roast or other cut of beef" cookbook:au_jus_sandwich recipeIngredient "3 tablespoon flour" cookbook:au_jus_sandwich recipeIngredient "4 French/sandwich/hoagie rolls" cookbook:au_jus_sandwich recipeIngredient "spices (e.g., salt, pepper) (optional)" cookbook:au_jus_sandwich recipeInstructions ["Combine all the ingredients except the rolls in a slow cooker or crock pot. Let the mixture simmer for at least six hours. This step is critical because it makes the meat tender.","You can either pre-dip the sandwich, or serve with a bowl of meat drippings. Serve beef on split hoagie rolls or miniature French bread loaves. When serving the drippings separately, remove the beef shreds from the juices and serve with a small bowl of meat drippings on the side. Dip the sandwiches in the drippings as you eat."] cookbook:au_jus_sandwich recipeNotes "* Bread can be toasted and buttered before adding beef. * In the original sandwich, the bread was dipped in the juice prior to adding the meat, rather than dipped at the table. * Other meats can be substituted, including lamb, pork, and turkey. * Try adding cheese, horseradish, or mustard to the sandwich. * Always follow the instructions for your slow cooker or crock pot. " cookbook:au_jus_sandwich type cookbook:recipes cookbook:au_jus_sandwich url https://en.wikibooks.org/wiki/Cookbook:Au_Jus_Sandwich cookbook:au_jus_sandwich url https://en.wikibooks.org/wiki/Cookbook:French_dip_sandwich cookbook:au_jus_sandwich url https://en.wikibooks.org/wiki/Cookbook:French_Dip_Sandwiches cookbook:australia type cookbook:cuisines cookbook:australia type cookbook:cuisines_by_country cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) difficulty 2 cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) label "serviettenknödel" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) name "Austrian Giant Bread Dumpling Prepared in a Napkin (Serviettenknödel)" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) name "Serviettenknödel" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeCategory category:austrian_recipes cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeCategory category:boiled_recipes cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeCategory category:dumpling_recipes cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeCategory category:easy_recipes cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeCategory category:recipes_with_images cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeCategory category:recipes_with_metric_units cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeCategory category:side_dish_recipes cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeCuisine cookbook:cuisine_of_austria cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeFoodstuff cookbook:egg cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeIngredient "1 1/4 cups (300ml) milk (preferably whole milk)" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeIngredient "1/2 - 1 bunch chopped broad-leaf parsley" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeIngredient "1/4 cup (60g) finely chopped onions (one medium-sized onion)" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeIngredient "2 eggs" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeIngredient "2 tsp (a large dash) salt" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeIngredient "4 Tbsp (60g) butter (the amount of butter can also be lessened or substituted for a neutral-tasting oil)" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeIngredient "8.8 oz (250g = one normal-sized loaf) stale French or Italian bread cut into crouton-sized cubes" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeInstructions ["Mix the milk, eggs and salt together. Combine the mixture with the bread cubes and the parsley in a large mixing bowl, coating as much of the bread as possible with the mixture. Let the mixture rest while you chop and saut\u00e9 the onions. After the saut\u00e9d onions have cooled enough not to cook the egg, add them to the bread and mix thoroughly.","Let the mixture rest for an hour, mixing it through once or twice during the hour. (The object here is to coat the cubes with the liquid mixture on all sides to allow them to absorb as much liquid as possible; this is especially necessary if your bread is more than a few days old.)","Wet a fresh cotton dishcloth (tee towel) or cloth napkin (serviette). Some cooks brush the top side of the cloth with melted butter for more flavor, but this is not necessary. Completely unfold the dishcloth and place the bread mass in the middle of the cloth.","Next, form the bread mass to a 3 inch (~6 cm) thick log. Roll bread log up tightly in the cloth and tie off the ends of cloth with a short length of string or twine. Some cooks also tie a string around the middle as the edge of the cloth tends to pucker in the middle.","Bring a large pot of water to a boil - as you would if you were cooking spaghetti - and then add salt. Slowly lower the serviettenkn\u00f6del into the water and let cook for 40 minutes.","Remove the serviettenkn\u00f6del from the boiling water (with metal tongs or two forks in a pinch) and transfer to a large cutting board preferably wooden, as the wood will absorb much of the excess water in the cloth. Cut and remove the string; then unroll and remove the cloth.","To prepare the kn\u00f6del for the table, begin at one end cutting 1\/2 inch (1 cm) slices, taking only as many as you need in servings so that the kn\u00f6del does not get cold."] cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) recipeYield 6 - 8 cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) totalTime "prep: 1 hr, cooking: 40 min" cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) type cookbook:recipes cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) url https://en.wikibooks.org/wiki/Cookbook:Austrian_Giant_Bread_Dumpling_Prepared_in_a_Napkin_(Serviettenknödel) cookbook:austrian_giant_bread_dumpling_prepared_in_a_napkin_(serviettenknödel) url https://en.wikibooks.org/wiki/Cookbook:Serviettenknödel cookbook:austria type cookbook:cuisines cookbook:austria type cookbook:cuisines_by_country cookbook:autumn,_earthy_menu name "Autumn, Earthy Menu" cookbook:autumn,_earthy_menu recipeCategory category:menus cookbook:autumn,_earthy_menu type cookbook:menus cookbook:autumn,_earthy_menu type cookbook:recipes cookbook:autumn,_earthy_menu url https://en.wikibooks.org/wiki/Cookbook:Autumn,_Earthy_Menu cookbook:autumn_ingredients type cookbook:ingredients_by_seasonality cookbook:avgolemono label "avgolemono" cookbook:avocado label "avocado" cookbook:avocado label "avocados" cookbook:avocado name "Avocado" cookbook:avocado recipeCategory category:basic_foodstuffs cookbook:avocado recipeCategory category:spring_ingredients cookbook:avocado recipeCategory category:vegetables cookbook:avocado type cookbook:basic_foodstuffs cookbook:avocado type cookbook:fruits cookbook:avocado type cookbook:ingredients cookbook:avocado type cookbook:spring_ingredients cookbook:avocado type cookbook:vegetable cookbook:avocado url https://en.wikibooks.org/wiki/Cookbook:Avocado cookbook:award_winning_baby_back_ribs name "Award Winning Baby Back Ribs" cookbook:award_winning_baby_back_ribs recipeCategory category:american_recipes cookbook:award_winning_baby_back_ribs recipeCategory category:barbecue_recipes cookbook:award_winning_baby_back_ribs recipeCategory category:main_course_recipes cookbook:award_winning_baby_back_ribs recipeCategory category:pork_recipes cookbook:award_winning_baby_back_ribs recipeCategory category:recipes_with_metric_units cookbook:award_winning_baby_back_ribs recipeCategory category:smoked_recipes cookbook:award_winning_baby_back_ribs recipeCuisine cookbook:cuisine_of_the_united_states cookbook:award_winning_baby_back_ribs recipeCuisine cookbook:louisiana_creole_cuisine cookbook:award_winning_baby_back_ribs recipeCuisine cookbook:new_england_cuisine cookbook:award_winning_baby_back_ribs recipeInstructions ["Remove membrane on the bottom of the ribs. Season both sides liberally with Rub and refrigerate at least 1 hour.","Place enough hickory and applewood chunks in the firebox of a smoker to keep the temperature around 200 degrees F (95 degrees C).","Place ribs in smoker and cook, brushing with barbecue sauce every 1 1\/2 hours, 4 hours or until very tender, changing chunks as needed.","Brush meat side of ribs liberally with sauce and place meat side down on a very, very hot grill until well browned and slightly charred.","Slice into one rib portions and serve with additional sauce."] cookbook:award_winning_baby_back_ribs type cookbook:recipes cookbook:award_winning_baby_back_ribs url https://en.wikibooks.org/wiki/Cookbook:Award_Winning_Baby_Back_Ribs cookbook:ayam_goreng_mentega label "ayam goreng mentega" cookbook:ayam_goreng_mentega name "Ayam Goreng Mentega" cookbook:ayam_goreng_mentega recipeCategory category:chicken_recipes cookbook:ayam_goreng_mentega recipeCategory category:indonesian_recipes cookbook:ayam_goreng_mentega recipeCategory category:stir_fry_recipes cookbook:ayam_goreng_mentega recipeCookingTechnique cookbook:frying cookbook:ayam_goreng_mentega recipeCookingTechnique cookbook:marinating cookbook:ayam_goreng_mentega recipeCookingTechnique cookbook:sautéing cookbook:ayam_goreng_mentega recipeCookingTechnique cookbook:stir-frying cookbook:ayam_goreng_mentega recipeCuisine cookbook:cuisine_of_indonesia cookbook:ayam_goreng_mentega recipeFoodstuff cookbook:chicken cookbook:ayam_goreng_mentega recipeFoodstuff cookbook:lemon cookbook:ayam_goreng_mentega recipeFoodstuff cookbook:oil_and_fat cookbook:ayam_goreng_mentega recipeFoodstuff cookbook:salt cookbook:ayam_goreng_mentega recipeIngredient "1 medium-sized chicken, cut into small pieces (12 - 16 pieces)" cookbook:ayam_goreng_mentega recipeIngredient "2 cup frying oil" cookbook:ayam_goreng_mentega recipeIngredient "2 tsp salt" cookbook:ayam_goreng_mentega recipeIngredient "Juice of 2 lemons" cookbook:ayam_goreng_mentega recipeInstructions ["Marinate chicken in salt and lemon juice for 15-20 minutes.","Heat up oil, and fry chicken until it is golden, then set aside to drain.","Saut\u00e9 the garlic and onion for a minute or two, then add the remaining sauce ingredients.","Stir fry for a minute and then add chicken pieces."] cookbook:ayam_goreng_mentega type cookbook:recipes cookbook:ayam_goreng_mentega url https://en.wikibooks.org/wiki/Cookbook:Ayam_Goreng_Mentega cookbook:ayote label "ayote" cookbook:ayran label "ayran" cookbook:ayran name "Ayran" cookbook:ayran recipeCategory category:beverage_recipes cookbook:ayran recipeCategory category:middle_eastern_recipes cookbook:ayran recipeCategory category:turkish_recipes cookbook:ayran recipeCategory category:vegetarian_recipes cookbook:ayran recipeCategory category:yogurt_recipes cookbook:ayran recipeCuisine cookbook:cuisine_of_turkey cookbook:ayran recipeCuisine cookbook:middle_eastern_cuisines cookbook:ayran recipeFoodstuff cookbook:mint cookbook:ayran recipeFoodstuff cookbook:salt cookbook:ayran recipeFoodstuff cookbook:water cookbook:ayran recipeFoodstuff cookbook:yogurt cookbook:ayran recipeIngredient "1½ cup plain yoghurt" cookbook:ayran recipeIngredient "1½ cup water" cookbook:ayran recipeIngredient "crushed dried mint (optional)" cookbook:ayran recipeIngredient "salt, to taste" cookbook:ayran type cookbook:recipes cookbook:ayran url https://en.wikibooks.org/wiki/Cookbook:Ayran cookbook:azerbaijan type cookbook:cuisines cookbook:azerbaijan type cookbook:cuisines_by_country cookbook:azteca label "azteca" cookbook:azteca name "Azteca" cookbook:azteca recipeCategory category:gluten-free_recipes cookbook:azteca recipeCategory category:side_dish_recipes cookbook:azteca recipeCategory category:vegan_recipes cookbook:azteca recipeCategory category:vegetable_recipes cookbook:azteca recipeCategory category:vegetarian_recipes cookbook:azteca recipeCuisine cookbook:vegan_cuisine cookbook:azteca recipeFoodstuff cookbook:black_bean cookbook:azteca recipeFoodstuff cookbook:chiles cookbook:azteca recipeFoodstuff cookbook:corn cookbook:azteca recipeFoodstuff cookbook:garlic cookbook:azteca recipeFoodstuff cookbook:kidney_bean cookbook:azteca recipeFoodstuff cookbook:mustard cookbook:azteca recipeFoodstuff cookbook:onion cookbook:azteca recipeIngredient "½ onion, finely minced" cookbook:azteca recipeIngredient "1 can (~2 cups) black beans" cookbook:azteca recipeIngredient "1 can (~2 cups) corn" cookbook:azteca recipeIngredient "1 can (~2 cups) kidney beans" cookbook:azteca recipeIngredient "4 cloves garlic, finely minced" cookbook:azteca recipeIngredient "6 dried chilis (''chili pequins''), chopped" cookbook:azteca recipeIngredient "mustard seed, salt, and freshly ground black pepper, to taste" cookbook:azteca type cookbook:recipes cookbook:azteca url https://en.wikibooks.org/wiki/Cookbook:Azteca cookbook:azuki_bean label "adzuki beans" cookbook:azuki_bean label "azuki" cookbook:azuki_bean label "azuki bean" cookbook:azuki_bean name "Adzuki" cookbook:azuki_bean name "Adzuki Bean" cookbook:azuki_bean name "Azuki" cookbook:azuki_bean name "Azuki Bean" cookbook:azuki_bean type cookbook:cookbook_stubs cookbook:azuki_bean type cookbook:ingredients cookbook:azuki_bean type cookbook:vegetable cookbook:azuki_bean url https://en.wikibooks.org/wiki/Cookbook:Adzuki cookbook:azuki_bean url https://en.wikibooks.org/wiki/Cookbook:Adzuki_Bean cookbook:azuki_bean url https://en.wikibooks.org/wiki/Cookbook:Azuki cookbook:azuki_bean url https://en.wikibooks.org/wiki/Cookbook:Azuki_Bean cookbook:baba_ganoush difficulty 2 cookbook:baba_ganoush label "baba ganoush" cookbook:baba_ganoush name "Baba ganoush" cookbook:baba_ganoush name "Baba Ganoush" cookbook:baba_ganoush recipeCategory category:appetizer_recipes cookbook:baba_ganoush recipeCategory category:dip_recipes cookbook:baba_ganoush recipeCategory category:easy_recipes cookbook:baba_ganoush recipeCategory category:eggplant_recipes cookbook:baba_ganoush recipeCategory category:gluten-free_recipes cookbook:baba_ganoush recipeCategory category:mediterranean_recipes cookbook:baba_ganoush recipeCategory category:middle_eastern_recipes cookbook:baba_ganoush recipeCategory category:recipes_with_images cookbook:baba_ganoush recipeCategory category:recipes_with_metric_units cookbook:baba_ganoush recipeCategory category:roasted_recipes cookbook:baba_ganoush recipeCategory category:vegan_recipes cookbook:baba_ganoush recipeCuisine cookbook:middle_eastern_cuisines cookbook:baba_ganoush recipeCuisine cookbook:vegan_cuisine cookbook:baba_ganoush recipeFoodstuff cookbook:cayenne_pepper cookbook:baba_ganoush recipeFoodstuff cookbook:eggplant cookbook:baba_ganoush recipeFoodstuff cookbook:garlic cookbook:baba_ganoush recipeFoodstuff cookbook:lime cookbook:baba_ganoush recipeFoodstuff cookbook:olive_oil cookbook:baba_ganoush recipeFoodstuff cookbook:paprika cookbook:baba_ganoush recipeFoodstuff cookbook:salt cookbook:baba_ganoush recipeFoodstuff cookbook:tahini cookbook:baba_ganoush recipeIngredient "½ tsp salt" cookbook:baba_ganoush recipeIngredient "1 clove garlic, crushed" cookbook:baba_ganoush recipeIngredient "1 medium-large eggplant, any variety, 1 to 1&frac12; pounds" cookbook:baba_ganoush recipeIngredient "2 tablespoons raw tahini" cookbook:baba_ganoush recipeIngredient "3 tablespoons olive oil" cookbook:baba_ganoush recipeIngredient "Juice of 1 lime" cookbook:baba_ganoush recipeIngredient "Paprika or cayenne pepper, as a garnish" cookbook:baba_ganoush recipeInstructions ["Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.","Scrape off the eggplant skin. It's all right if you miss a few burned bits.","Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.(I use lemon instead of lime juice.)"] cookbook:baba_ganoush recipeYield 10 cookbook:baba_ganoush totalTime "15 minutes" cookbook:baba_ganoush type cookbook:recipes cookbook:baba_ganoush url https://en.wikibooks.org/wiki/Cookbook:Baba_ganoush cookbook:baba_ganoush url https://en.wikibooks.org/wiki/Cookbook:Baba_Ganoush cookbook:babi_panggang_sauce name "Babi-pangang sauce" cookbook:babi_panggang_sauce name "Babi Panggang Sauce" cookbook:babi_panggang_sauce recipeCategory category:indonesian_recipes cookbook:babi_panggang_sauce recipeCategory category:recipes cookbook:babi_panggang_sauce recipeCategory category:recipes_with_metric_units cookbook:babi_panggang_sauce recipeCategory category:recipes_without_cooking_time cookbook:babi_panggang_sauce recipeCategory category:sauce_recipes cookbook:babi_panggang_sauce recipeCookingTechnique cookbook:purée cookbook:babi_panggang_sauce recipeCuisine cookbook:cuisine_of_indonesia cookbook:babi_panggang_sauce recipeFoodstuff cookbook:garlic cookbook:babi_panggang_sauce recipeFoodstuff cookbook:oil_and_fat cookbook:babi_panggang_sauce recipeFoodstuff cookbook:onion cookbook:babi_panggang_sauce recipeFoodstuff cookbook:sherry cookbook:babi_panggang_sauce recipeFoodstuff cookbook:stock cookbook:babi_panggang_sauce recipeFoodstuff cookbook:sugar cookbook:babi_panggang_sauce recipeFoodstuff cookbook:tomato cookbook:babi_panggang_sauce recipeIngredient "1.5 deciliter (150 ml) of chicken bouillon" cookbook:babi_panggang_sauce recipeIngredient "1 can of tomato mash" cookbook:babi_panggang_sauce recipeIngredient "1 small onion" cookbook:babi_panggang_sauce recipeIngredient "1 tablespoon of oil" cookbook:babi_panggang_sauce recipeIngredient "1 tablespoon of sherry" cookbook:babi_panggang_sauce recipeIngredient "1 tow of garlic" cookbook:babi_panggang_sauce recipeIngredient "2 tablespoons of sugar" cookbook:babi_panggang_sauce recipeInstructions ["Peal and chop the onion. Heat the oil and add the onion and garlic.","Combine bouillon, sugar, sherry and tomato mash and add.","Keep stirring and leave to boil for 5 minutes."] cookbook:babi_panggang_sauce type cookbook:recipes cookbook:babi_panggang_sauce url https://en.wikibooks.org/wiki/Cookbook:Babi-pangang_sauce cookbook:babi_panggang_sauce url https://en.wikibooks.org/wiki/Cookbook:Babi_Panggang_Sauce cookbook:baby_back_ribs name "Baby Back Ribs" cookbook:baby_back_ribs recipeCategory category:pork_recipes cookbook:baby_back_ribs recipeFoodstuff cookbook:cayenne_pepper cookbook:baby_back_ribs recipeFoodstuff cookbook:garlic cookbook:baby_back_ribs recipeIngredient "1 1/2 cups tomato paste" cookbook:baby_back_ribs recipeIngredient "1/2 cup dark brown sugar, divided" cookbook:baby_back_ribs recipeIngredient "1/4 cup apple cider vinegar" cookbook:baby_back_ribs recipeIngredient "1/4 cup molasses" cookbook:baby_back_ribs recipeIngredient "1/4 cup paprika (if you're doing the oven method, use smoked paprika)" cookbook:baby_back_ribs recipeIngredient "1 tbs black peppercorns, cracked" cookbook:baby_back_ribs recipeIngredient "1 tbs salt" cookbook:baby_back_ribs recipeIngredient "2 slabs baby back pork ribs (also known as: back ribs, loin ribs, back loin ribs)" cookbook:baby_back_ribs recipeIngredient "2 tbs cayenne pepper" cookbook:baby_back_ribs recipeIngredient "2 tbs chili powder" cookbook:baby_back_ribs recipeIngredient "2 tbs garlic powder" cookbook:baby_back_ribs recipeIngredient "Several pounds each hickory and applewood chunks, or chips if using oven method" cookbook:baby_back_ribs recipeInstructions ["Repeat 1st step of oven method.","Repeat 3rd step of oven method.","Place enough hickory and applewood into the firebox of your friendly neighborhood smoker to keep the temperature around 200 degrees F.","Place ribs in smoker and repeat last 8 words of step 4.","Brush meat side liberally with sauce and place meat side down on a high grill until well browned. Remove and slice into 1 rib portions and serve with remaining sauce.<\/text>"] cookbook:baby_back_ribs type cookbook:recipes cookbook:baby_back_ribs url https://en.wikibooks.org/wiki/Cookbook:Baby_Back_Ribs cookbook:bachelor_fish_stew difficulty 1 cookbook:bachelor_fish_stew name "Bachelor Fish Stew" cookbook:bachelor_fish_stew recipeCategory category:inexpensive_recipes cookbook:bachelor_fish_stew recipeCategory category:stew_recipes cookbook:bachelor_fish_stew recipeCategory category:very_easy_recipes cookbook:bachelor_fish_stew recipeIngredient "1 120g tin of mackerel fillets in tomato sauce" cookbook:bachelor_fish_stew recipeIngredient "1 400g (240 drained) tin of beans (kidney, soya, black eye, chickpeas etc) in brine" cookbook:bachelor_fish_stew recipeIngredient "1 400g tin of tomatoes (chopped or plum)" cookbook:bachelor_fish_stew recipeIngredient "1 tsp curry powder (or to taste)" cookbook:bachelor_fish_stew recipeIngredient "salt, pepper, anything else to taste" cookbook:bachelor_fish_stew recipeYield 1-2 cookbook:bachelor_fish_stew totalTime "20 minutes" cookbook:bachelor_fish_stew type cookbook:recipes cookbook:bachelor_fish_stew url https://en.wikibooks.org/wiki/Cookbook:Bachelor_Fish_Stew cookbook:backyard_barbecue_ribs name "Backyard Barbecue Ribs" cookbook:backyard_barbecue_ribs recipeCategory category:barbecue_recipes cookbook:backyard_barbecue_ribs recipeCategory category:main_course_recipes cookbook:backyard_barbecue_ribs recipeCategory category:pork_recipes cookbook:backyard_barbecue_ribs recipeCategory category:recipes_with_metric_units cookbook:backyard_barbecue_ribs recipeInstructions ["Combine dry seasoning and rub on pork ribs. Refrigerate for at least 1 hour.","Place hickory chunks in a 250\u00b0F (120C) smoker '''''or''''' a 250\u00b0F (120C) charcoal grill set for indirect heat.","Combine remaining ingredients and bring to a boil over high heat until reduced by 3\/4.","Place ribs in smoker\/grill and cook 5-6 hours.","Brush ribs with tomato mixture and place on a high grill, turning and brushing often until well browned.","Remove and let sit for 10 minutes; serve."] cookbook:backyard_barbecue_ribs type cookbook:recipes cookbook:backyard_barbecue_ribs url https://en.wikibooks.org/wiki/Cookbook:Backyard_Barbecue_Ribs cookbook:backyard_bbq_chicken label "backyard bbq chicken" cookbook:backyard_bbq_chicken name "Backyard BBQ Chicken" cookbook:backyard_bbq_chicken recipeCategory category:barbecue_recipes cookbook:backyard_bbq_chicken recipeCategory category:chicken_recipes cookbook:backyard_bbq_chicken recipeInstructions ["Combine dry ingredients and rub onto chicken.","Refrigerate 1 hour.","Combine liquid ingredients and bring to a boil until reduced by 1\/3.","Place on medium grill, and turn often, brushing with sauce when turned until interior temperature reaches 165\u00b0.","Let rest for 10 minutes; serve."] cookbook:backyard_bbq_chicken type cookbook:recipes cookbook:backyard_bbq_chicken url https://en.wikibooks.org/wiki/Cookbook:Backyard_BBQ_Chicken cookbook:backyard_deep-fry label "backyard deep-fry" cookbook:backyard_grilling label "backyard grilling" cookbook:backyard_grilling name "Backyard Grilling" cookbook:backyard_grilling type cookbook:cooking_techniques cookbook:backyard_grilling url https://en.wikibooks.org/wiki/Cookbook:Backyard_Grilling cookbook:bacon_and_cheese name "Bacon and Cheese" cookbook:bacon_and_cheese recipeCategory category:bacon_recipes cookbook:bacon_and_cheese recipeCategory category:baking_recipes cookbook:bacon_and_cheese recipeCategory category:bread_recipes cookbook:bacon_and_cheese recipeCategory category:cheese_recipes cookbook:bacon_and_cheese recipeCategory category:easy_recipes cookbook:bacon_and_cheese recipeCategory category:recipes_with_metric_units cookbook:bacon_and_cheese recipeCategory category:recipes_without_servings cookbook:bacon_and_cheese recipeInstructions ["The first thing to do is combine the milk and egg in a bowl and mix well. Now add cheese, bacon, onions, sifted flour and mustard, then mix until it's MIXED!","Now drop rounded teaspoons of the mixture onto a tray covered with baking paper.","Then get some help and or permission to cook them in a hot oven of 200C (400F) degrees for about 15 minutes, or until golden.","Then you can serve them warm or cold and garnished with fresh herbs."] cookbook:bacon_and_cheese type cookbook:recipes cookbook:bacon_and_cheese url https://en.wikibooks.org/wiki/Cookbook:Bacon_and_Cheese cookbook:bacon_and_egg_pie label "bacon and egg pie" cookbook:bacon_and_egg_pie name "Bacon and Egg Pie" cookbook:bacon_and_egg_pie name "Bacon And Egg Pie" cookbook:bacon_and_egg_pie recipeCategory category:english_recipes cookbook:bacon_and_egg_pie recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:bacon_and_egg_pie recipeIngredient "225g (8 oz) shortcrust pastry" cookbook:bacon_and_egg_pie recipeIngredient "*225g (8 oz) streaky bacon, rinds removed and chopped" cookbook:bacon_and_egg_pie recipeIngredient "*3 medium eggs" cookbook:bacon_and_egg_pie recipeIngredient "Filling:" cookbook:bacon_and_egg_pie recipeIngredient "*milk or egg to glaze" cookbook:bacon_and_egg_pie recipeIngredient "*pinch mixed herbs (optional)" cookbook:bacon_and_egg_pie recipeIngredient "*salt and pepper" cookbook:bacon_and_egg_pie recipeInstructions ["Pre-heat the oven to 190\u00baC (370\u00baF or gas mark 5)","Divide the pastry into two equal portions, roll it out and line a 20 cm (8 inch) oven proof dish with one portion","Add the bacon to the eggs and mix. The bacon can be fried or grilled if preferred","Add any seasoning or herbs","Now pour the mixture from step 4 into the dish. Moisten the edge of the pastry then cover the dish with the second portion of pastry","Seal the edges. Make a small hole in the centre to allow steam to escape. The pastry can be brushed with a beaten egg or milk to improve the browning.","Bake for about 35-40 minutes."] cookbook:bacon_and_egg_pie type cookbook:recipes cookbook:bacon_and_egg_pie url https://en.wikibooks.org/wiki/Cookbook:Bacon_and_Egg_Pie cookbook:bacon_and_egg_pie url https://en.wikibooks.org/wiki/Cookbook:Bacon_And_Egg_Pie cookbook:bacon_and_egg_stuffed_tomatoes difficulty 1 cookbook:bacon_and_egg_stuffed_tomatoes label "bacon and egg stuffed tomatoes" cookbook:bacon_and_egg_stuffed_tomatoes name "Bacon and Egg Stuffed Tomatoes" cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:american_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:bacon_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:celery_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:egg_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:gluten-free_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:inexpensive_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:recipes_with_metric_units cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:southern_u.s._recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:stuffing_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:tomato_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:vegetable_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCategory category:very_easy_recipes cookbook:bacon_and_egg_stuffed_tomatoes recipeCookingTechnique cookbook:boiling cookbook:bacon_and_egg_stuffed_tomatoes recipeCookingTechnique cookbook:chopping cookbook:bacon_and_egg_stuffed_tomatoes recipeCookingTechnique cookbook:dice cookbook:bacon_and_egg_stuffed_tomatoes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:bacon_and_egg_stuffed_tomatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:bacon_and_egg_stuffed_tomatoes recipeCuisine cookbook:new_england_cuisine cookbook:bacon_and_egg_stuffed_tomatoes recipeCuisine cookbook:southern_cuisine cookbook:bacon_and_egg_stuffed_tomatoes recipeFoodstuff cookbook:bacon cookbook:bacon_and_egg_stuffed_tomatoes recipeFoodstuff cookbook:celery cookbook:bacon_and_egg_stuffed_tomatoes recipeFoodstuff cookbook:egg cookbook:bacon_and_egg_stuffed_tomatoes recipeFoodstuff cookbook:paprika cookbook:bacon_and_egg_stuffed_tomatoes recipeFoodstuff cookbook:parsley cookbook:bacon_and_egg_stuffed_tomatoes recipeFoodstuff cookbook:pepper cookbook:bacon_and_egg_stuffed_tomatoes recipeFoodstuff cookbook:salt cookbook:bacon_and_egg_stuffed_tomatoes recipeFoodstuff cookbook:tomato cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "¾ cups diced celery" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "¼ teaspoon pepper" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "¼ teaspoon salt" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "2 teaspoon chopped fresh parsley" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "6 hard boiled eggs" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "6 large tomatoes" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "6 slices bacon, cooked and crumbled; or 4 tablespoons bacon bits" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "⅓ cup mayonnaise" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "Paprika" cookbook:bacon_and_egg_stuffed_tomatoes recipeIngredient "Salt and pepper to taste" cookbook:bacon_and_egg_stuffed_tomatoes recipeInstructions ["Wash tomatoes thoroughly.","Cut tops from tomatoes.","Scoop out pulp, leaving shells intact.","Chop tomato pulp.","Drain tomato shells and sprinkle cavities with salt and pepper.","Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.","Stir well.","Fill tomato shell with bacon and egg mixture.","Sprinkle with paprika."] cookbook:bacon_and_egg_stuffed_tomatoes recipeYield 6 cookbook:bacon_and_egg_stuffed_tomatoes totalTime "½ hour" cookbook:bacon_and_egg_stuffed_tomatoes type cookbook:recipes cookbook:bacon_and_egg_stuffed_tomatoes url https://en.wikibooks.org/wiki/Cookbook:Bacon_and_Egg_Stuffed_Tomatoes cookbook:bacon_cheese_omelet difficulty 2 cookbook:bacon_cheese_omelet label "bacon cheese omelet" cookbook:bacon_cheese_omelet name "Bacon Cheese Omelet" cookbook:bacon_cheese_omelet recipeCategory category:bacon_recipes cookbook:bacon_cheese_omelet recipeCategory category:breakfast_recipes cookbook:bacon_cheese_omelet recipeCategory category:cheese_recipes cookbook:bacon_cheese_omelet recipeCategory category:easy_recipes cookbook:bacon_cheese_omelet recipeCategory category:egg_recipes cookbook:bacon_cheese_omelet recipeCategory category:gluten-free_recipes cookbook:bacon_cheese_omelet recipeCategory category:low-gi_recipes cookbook:bacon_cheese_omelet recipeCategory category:omelette_recipes cookbook:bacon_cheese_omelet recipeCategory category:pan_fried_recipes cookbook:bacon_cheese_omelet recipeFoodstuff cookbook:bacon cookbook:bacon_cheese_omelet recipeFoodstuff cookbook:butter cookbook:bacon_cheese_omelet recipeFoodstuff cookbook:cheese cookbook:bacon_cheese_omelet recipeFoodstuff cookbook:egg cookbook:bacon_cheese_omelet recipeIngredient "1 Tablespoon of butter" cookbook:bacon_cheese_omelet recipeIngredient "2 medium (10 oz) slices of cooked bacon" cookbook:bacon_cheese_omelet recipeIngredient "2 slices of American cheese" cookbook:bacon_cheese_omelet recipeIngredient "3 large eggs" cookbook:bacon_cheese_omelet recipeInstructions ["Cut or break bacon into one-inch pieces.","Cut or break slices of cheese into one-inch-wide strips.","Melt the butter in a pan over a high heat. Make sure the pan is evenly covered in butter.","When half the butter is melted, turn the heat to medium.","Beat or whisk eggs until evenly colored.","Pour in the eggs and rotate the pan so that the egg covers the entire surface of the pan.","Continue rotating until the edges become thick, then use a spatula to lift side of the now cooked egg, allowing the remaining liquid egg from the centre to flow underneath on to the pan and start cooking. Continue to rotate the pan and move the spatula to adjacent areas until most of the liquid egg is cooked.","Lay the cheese down one side of the centre of the omelette.","Place the bacon on top of the cheese.","Carefully, flip the side with no ingredients over the top of the bacon and cheese side, so you now have a semi-circle omelette.","Turn to low heat until cheese has melted. Makes two servings; great with vegetables or salad."] cookbook:bacon_cheese_omelet recipeYield 1 cookbook:bacon_cheese_omelet totalTime "5-10 minutes" cookbook:bacon_cheese_omelet type cookbook:recipes cookbook:bacon_cheese_omelet url https://en.wikibooks.org/wiki/Cookbook:Bacon_Cheese_Omelet cookbook:bacon label "bacon" cookbook:bacon label "bacon grease" cookbook:bacon label "bacon rashers" cookbook:bacon name "Bacon" cookbook:bacon recipeCategory category:featured_ingredients cookbook:bacon recipeCategory category:meat_and_poultry cookbook:bacon type cookbook:featured_ingredients cookbook:bacon type cookbook:ingredients cookbook:bacon type cookbook:meat_and_poultry cookbook:bacon url https://en.wikibooks.org/wiki/Cookbook:Bacon cookbook:bacon-wrapped_scallops difficulty 3 cookbook:bacon-wrapped_scallops label "bacon-wrapped scallops" cookbook:bacon-wrapped_scallops name "Bacon-Wrapped Scallops" cookbook:bacon-wrapped_scallops recipeCategory category:american_recipes cookbook:bacon-wrapped_scallops recipeCategory category:appetizer_recipes cookbook:bacon-wrapped_scallops recipeCategory category:bacon_recipes cookbook:bacon-wrapped_scallops recipeCategory category:deep_fried_recipes cookbook:bacon-wrapped_scallops recipeCategory category:main_course_recipes cookbook:bacon-wrapped_scallops recipeCategory category:medium_difficulty_recipes cookbook:bacon-wrapped_scallops recipeCategory category:recipes_with_metric_units cookbook:bacon-wrapped_scallops recipeCategory category:scallop_recipes cookbook:bacon-wrapped_scallops recipeCategory category:seafood_recipes cookbook:bacon-wrapped_scallops recipeCookingTechnique cookbook:frying cookbook:bacon-wrapped_scallops recipeCuisine cookbook:cuisine_of_the_united_states cookbook:bacon-wrapped_scallops recipeCuisine cookbook:louisiana_creole_cuisine cookbook:bacon-wrapped_scallops recipeCuisine cookbook:new_england_cuisine cookbook:bacon-wrapped_scallops recipeFoodstuff cookbook:bacon cookbook:bacon-wrapped_scallops recipeFoodstuff cookbook:scallop cookbook:bacon-wrapped_scallops recipeFoodstuff cookbook:soy_sauce cookbook:bacon-wrapped_scallops recipeFoodstuff cookbook:sugar cookbook:bacon-wrapped_scallops recipeFoodstuff cookbook:vegetable_oil cookbook:bacon-wrapped_scallops recipeIngredient "½ cup soy sauce" cookbook:bacon-wrapped_scallops recipeIngredient "½ pound (225 g) bacon" cookbook:bacon-wrapped_scallops recipeIngredient "1 cup teriyaki glaze" cookbook:bacon-wrapped_scallops recipeIngredient "1 pound (450 g) of scallops (20 to 30)" cookbook:bacon-wrapped_scallops recipeIngredient "1 quart (1 liter) vegetable oil for frying" cookbook:bacon-wrapped_scallops recipeIngredient "2 tablespoons sugar" cookbook:bacon-wrapped_scallops recipeInstructions ["Heat oil in a deep fryer or other pot to 350 \u00b0F (180 \u00b0C), making sure that the pot is large enough that the oil doesn't fill it more than halfway.","Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.","Cut bacon strips in half lengthwise.","Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick.","Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.","Remove from oil, drain briefly and toss in the soy-teriyaki sauce.","Serve immediately."] cookbook:bacon-wrapped_scallops recipeNotes "* Do not eat the toothpick! " cookbook:bacon-wrapped_scallops recipeYield 4 cookbook:bacon-wrapped_scallops totalTime "½ hour" cookbook:bacon-wrapped_scallops type cookbook:recipes cookbook:bacon-wrapped_scallops url https://en.wikibooks.org/wiki/Cookbook:Bacon-Wrapped_Scallops cookbook:bagel difficulty 2 cookbook:bagel label "bagel" cookbook:bagel label "bagels" cookbook:bagel name "Bagel" cookbook:bagel recipeCategory category:baking_recipes cookbook:bagel recipeCategory category:boiled_recipes cookbook:bagel recipeCategory category:bread_recipes cookbook:bagel recipeCategory category:easy_recipes cookbook:bagel recipeCategory category:recipes_with_images cookbook:bagel recipeCategory category:recipes_with_metric_units cookbook:bagel recipeInstructions ["In large bowl, combine 1-1\/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.","Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.","Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.","Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.","When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.","Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1\/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough."] cookbook:bagel recipeYield 12 cookbook:bagel_toast label "bagel toast" cookbook:bagel_toast name "Bagel toast" cookbook:bagel_toast name "Bagel Toast" cookbook:bagel_toast recipeCategory category:israeli_recipes cookbook:bagel_toast recipeCategory category:sandwich_recipes cookbook:bagel_toast recipeCuisine cookbook:cuisine_of_israel cookbook:bagel_toast recipeIngredient "1 sliced onion" cookbook:bagel_toast recipeIngredient "1 sliced tomato" cookbook:bagel_toast recipeIngredient "Brindsah cheese (or Feta cheese)" cookbook:bagel_toast recipeIngredient "Corn" cookbook:bagel_toast recipeIngredient "Ketchup" cookbook:bagel_toast recipeIngredient "One or more slices of bagel with sesame seeds, sized to fit your grill" cookbook:bagel_toast recipeIngredient "Sliced Green olives" cookbook:bagel_toast recipeIngredient "Sliced hard cheese" cookbook:bagel_toast recipeIngredient "Thousand Island dressing" cookbook:bagel_toast recipeInstructions ["Cut the bagel in half.","Spread the Brindsah cheese (or the Feta cheese) on the half bagel.","Cover with several slices of hard cheese.","Add the corn and the sliced green olives.","Add several tomato slices and onion slices.","Pour ketchup and Thousand Island dressing on top.","Cover the bagel with the other half of the bagel.","Pour more Thousand Island dressing on top of the bagel and put it into the grill.","Activate the grill.","Remove the bagel when all the cheese has melted and the outside is medium-dark brown and crispy, about two minutes.","Eat immediately.","Sliced tomatoes","Sliced cucumber","Pickles","Mushrooms","Cream cheese","Hot Sauce"] cookbook:bagel_toast type cookbook:recipes cookbook:bagel_toast url https://en.wikibooks.org/wiki/Cookbook:Bagel_toast cookbook:bagel_toast url https://en.wikibooks.org/wiki/Cookbook:Bagel_Toast cookbook:bagel totalTime "100 minutes" cookbook:bagel type cookbook:recipes cookbook:bagel url https://en.wikibooks.org/wiki/Cookbook:Bagel cookbook:baghalaghatogh label "baghalaghatogh" cookbook:bagoong_alamang label "bagoong alamang" cookbook:bagoong_alamang name "Bagoong alamang" cookbook:bagoong_alamang name "Bagoong Alamang" cookbook:bagoong_alamang type cookbook:ingredients cookbook:bagoong_alamang url https://en.wikibooks.org/wiki/Cookbook:Bagoong_alamang cookbook:bagoong_alamang url https://en.wikibooks.org/wiki/Cookbook:Bagoong_Alamang cookbook:baguette label "baguette" cookbook:baguette label "baguettes" cookbook:baguette label "french baguettes" cookbook:baguette label "french bread" cookbook:baguette name "Baguette" cookbook:baguette recipeCategory category:baking_recipes cookbook:baguette recipeCategory category:bread_recipes cookbook:baguette recipeCategory category:french_recipes cookbook:baguette recipeCategory category:recipes_with_images cookbook:baguette recipeCategory category:vegan_recipes cookbook:baguette recipeCategory category:vegetarian_recipes cookbook:baguette recipeCuisine cookbook:cuisine_of_france cookbook:baguette recipeCuisine cookbook:vegan_cuisine cookbook:baguette recipeInstructions ["Forming the dough","* Using a fork, stir together the yeast and warm water in a small bowl until the yeast dissolves. Let stand for 3 minutes.","* Combine the flour and salt in a large bowl.","* Mix the cool water, yeast mixture and flour gently with your fingers to form a mass.","* On a lightly-floured work surface, knead for 5 minutes. The dough should now be supple and resilient.","* Cover the dough with plastic wrap or a light towel.","* Let the dough rest for 25 minutes - this period is called the autolyse.","* Knead the dough for 6 - 8 minutes. Overkneading could make an overly tough dough; you're looking for a dough that is smooth and stretchy.","The first rise","* Lightly oil a bowl, and turn the dough in the bowl to coat it with oil. Cover the bowl with a tea towel.","* Let rise at room temperature (75-77\u00b0F) for 1 1\/2 - 2 hours (until the volume doubles).","* Gently deflate the dough. Fold it over itself , then reshape into a ball. Cover again with a tea towel.","* Let rise for 1 1\/4 hours or until it doubles again.","* Once again, gently deflate the dough. Reshape into a round and cover, letting it rise for about 1 hour.","Shaping the loaves","* On a lightly floured surface, divide the dough into 3 equal pieces (about 10 ounces each).","* Take one piece and gently stretch into a rectangle, leaving some large bubbles in the dough.","* Fold the top third down and the bottom third up.","* Form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm.","* Fold the dough over about a third of the way each time, seal the length of the loaf, then repeat.","* You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure.","* Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.","* Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. Make sure that the loaves don't exceed the length allowed by the oven.","The second rise","* Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan.","* Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.","Preparing for baking","* Thirty minutes before baking, preheat the oven to 500\u00b0F.","* Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone.","* Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30\u00b0 angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves.","* Using a plant sprayer, mist the loaves.","Baking","* Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again.","* Bake for 12 minutes, then lower the oven temperature to 400\u00b0F and bake for 25 - 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool.","Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine."] cookbook:baguette type cookbook:recipes cookbook:baguette url https://en.wikibooks.org/wiki/Cookbook:Baguette cookbook:baharat label "baharat" cookbook:baharat name "Baharat" cookbook:baharat recipeCategory category:ingredients cookbook:baharat recipeCategory category:middle_eastern_recipes cookbook:baharat recipeCategory category:recipes_with_metric_units cookbook:baharat recipeCategory category:spice_mix_recipes cookbook:baharat recipeCuisine cookbook:middle_eastern_cuisines cookbook:baharat recipeFoodstuff cookbook:allspice cookbook:baharat recipeFoodstuff cookbook:cardamom cookbook:baharat recipeFoodstuff cookbook:cinnamon cookbook:baharat recipeFoodstuff cookbook:clove cookbook:baharat recipeFoodstuff cookbook:coriander cookbook:baharat recipeFoodstuff cookbook:cumin cookbook:baharat recipeFoodstuff cookbook:nutmeg cookbook:baharat recipeFoodstuff cookbook:pepper cookbook:baharat recipeFoodstuff cookbook:sweet_pepper cookbook:baharat recipeIngredient "½ tbsp cardamom" cookbook:baharat recipeIngredient "1 tbsp cloves" cookbook:baharat recipeIngredient "1 tbsp nutmeg" cookbook:baharat recipeIngredient "2 tbsp cumin" cookbook:baharat recipeIngredient "3 tbsp cinnamon" cookbook:baharat recipeIngredient "3 tbsp coriander" cookbook:baharat recipeIngredient "6 tbsp black pepper" cookbook:baharat recipeIngredient "6 tbsp sweet pepper -- i.e., allspice" cookbook:baharat type cookbook:ingredients cookbook:baharat url https://en.wikibooks.org/wiki/Cookbook:Baharat cookbook:bahjis label "bahjis" cookbook:baingan_bartha_(southern) difficulty 2 cookbook:baingan_bartha_(southern) label "baingan bartha (punjabi)" cookbook:baingan_bartha_(southern) label "baingan bartha (southern)" cookbook:baingan_bartha_(southern) label "southern style baingan bartha" cookbook:baingan_bartha_(southern) name "Baingan Bartha (Southern)" cookbook:baingan_bartha_(southern) recipeCategory category:easy_recipes cookbook:baingan_bartha_(southern) recipeCategory category:eggplant_recipes cookbook:baingan_bartha_(southern) recipeCategory category:indian_recipes cookbook:baingan_bartha_(southern) recipeCategory category:paneer_recipes cookbook:baingan_bartha_(southern) recipeCategory category:recipes_with_images cookbook:baingan_bartha_(southern) recipeCategory category:vegetable_recipes cookbook:baingan_bartha_(southern) recipeCategory category:vegetarian_recipes cookbook:baingan_bartha_(southern) recipeCuisine cookbook:cuisine_of_india cookbook:baingan_bartha_(southern) recipeFoodstuff cookbook:chiles cookbook:baingan_bartha_(southern) recipeFoodstuff cookbook:cilantro cookbook:baingan_bartha_(southern) recipeFoodstuff cookbook:coconut cookbook:baingan_bartha_(southern) recipeFoodstuff cookbook:coriander cookbook:baingan_bartha_(southern) recipeFoodstuff cookbook:eggplant cookbook:baingan_bartha_(southern) recipeFoodstuff cookbook:salt cookbook:baingan_bartha_(southern) recipeFoodstuff cookbook:yogurt cookbook:baingan_bartha_(southern) recipeIngredient "1 cup chopped fresh coriander (cilantro)" cookbook:baingan_bartha_(southern) recipeIngredient "1 cup fresh ground coconut" cookbook:baingan_bartha_(southern) recipeIngredient "2-6 green chillies, as desired" cookbook:baingan_bartha_(southern) recipeIngredient "2 cups paneer (or yoghurt)" cookbook:baingan_bartha_(southern) recipeIngredient "salt to taste" cookbook:baingan_bartha_(southern) recipeIngredient "single (1 pound) eggplant (aubergine)" cookbook:baingan_bartha_(southern) recipeInstructions ["1-2 Large eggplants","Handful and some more finely chopped green onion including green leaves of it","(If available and you like- 2 or 3 teaspoons of finely chopped green garlic with its leaves)","1\/4 cup fresh peas","1-2 green chilies broken into 2\/3 pieces each","1\/4 teaspoon turmeric (Optional)","1\/2 teaspoon red chili powder (Optional)","Sufficient amount of oil + Cumin seeds + Rai","Salt to taste","Wash, then wipe dry eggplant. Apply some oil on the surface of each one of them.","Roast eggplants over the direct heat (Alternatively , Char-grill in an oven or over a wood \/ Charcoal fire to infuse smoke)","Once the skin is blackened and comes away on touch , let them cool a bit and then peel the burnt skin. Reserve the drip also.","Mash the flesh with hand and make it smooth. Put this in a large bowl.","Add green onion (garlic if you have), green peas and salt.","Heat some oil in the pan. Once heated sufficiently add rai >> cumin seeds >> green chilies. Let chilies to fry for 10\/12 seconds.","Pour this mix on to the flesh mix in the bowl. Mix well and serve with bhakri and thecha\/ kharda","Steps 1 till 5 same as above.","In the step 6 above add turmeric after chilies then add the flesh to the pan of tadka. Saut\u00e8 for some time say 1\/2 mins. If required add some of the reserved drip to moist the bharta.","Serve hot.","Wash and dry about 10\/15 green chilies and half handful of coriander. Peel 5\/7 cloves of garlic; break the chilies in to 2\/3 pieces each.","Heat about 1 - 1 1\/2 tbsp of oil on the griddle (tava)","Once heated sufficiently add chilies and garlic (make sure you have exhaust turned on and working!)","Fry them for sometime say 30\/40 sec over low heat. Turn the heat off. Now add salt to taste. Put this mix in a blender along with chopped coriander and blend it. NOT in a paste but roughly.","Thecha is ready to serve. While serving put some raw groundnut oil on each serving. This is very very hot dish depending the chilies used. Eat and handle carefully!","2 Medium Dutch Aubergines","100 Gm Tomato Paste or 4 medium ripe tomatoes finely diced","1 Medium Spanish Onion Chopped","1\/4 Teaspoon Mustard Seeds","1\/3 Teaspoon Cumin seeds","1\/4 Teaspoon Turmeric Powder","2-3 Coriander Stems Finely chopped, Reserve the chopped leaves as garnish","Chopped Green Chilli per taste","Salt per taste","Peel and Steam the Aubergine till the flesh is tender.Mash and reserve.","Heat some Oil (use mustard oil or a blend for best results) and add Mustard and Cumin seeds.Saute for 10 seconds and add finely chopped Garlic and Ginger.Saute till the ginger \/ garlic turn yellow.","Add Chopped Onion and saute till the onion is translucent.","Add the Aubergine Mash,Turmeric Powder, Coriander Stem and Tomato Paste with Salt.","cook on medium heat for 20 mins.","Garnish with chopped Coriander and serve","To smoke the Bharta for a more robust flavour, light a small piece of charcoal and place it over a piece of foil placed inside the dish.Pour about 1\/4 teaspoon of oil and cover the dish immediately.Leave to infuse."] cookbook:baingan_bartha_(southern) recipeYield 4 cookbook:baingan_bartha_(southern) totalTime "40 minutes" cookbook:baingan_bartha_(southern) type cookbook:recipes cookbook:baingan_bartha_(southern) url https://en.wikibooks.org/wiki/Cookbook:Baingan_Bartha_(Southern) cookbook:bain-marie label "bain-marie" cookbook:bain-marie name "Bain marie" cookbook:bain-marie name "Bain-marie" cookbook:bain-marie name "Bain-Marie" cookbook:bain-marie recipeCategory category:cooking_techniques cookbook:bain-marie type cookbook:cookbook/equipment cookbook:bain-marie type cookbook:cooking_techniques cookbook:bain-marie type cookbook:recipes cookbook:bain-marie url https://en.wikibooks.org/wiki/Cookbook:Bain_marie cookbook:bain-marie url https://en.wikibooks.org/wiki/Cookbook:Bain-marie cookbook:bain-marie url https://en.wikibooks.org/wiki/Cookbook:Bain-Marie cookbook:bake_and_shark label "bake and shark" cookbook:baked_beans difficulty 1 cookbook:baked_beans label "baked beans" cookbook:baked_beans name "Baked Beans" cookbook:baked_beans recipeCategory category:american_recipes cookbook:baked_beans recipeCategory category:bacon_recipes cookbook:baked_beans recipeCategory category:baked_recipes cookbook:baked_beans recipeCategory category:bean_recipes cookbook:baked_beans recipeCategory category:camping_recipes cookbook:baked_beans recipeCategory category:inexpensive_recipes cookbook:baked_beans recipeCategory category:molasses_recipes cookbook:baked_beans recipeCategory category:onion_recipes cookbook:baked_beans recipeCategory category:recipes_with_metric_units cookbook:baked_beans recipeCategory category:side_dish_recipes cookbook:baked_beans recipeCategory category:slow_cooker_recipes cookbook:baked_beans recipeCategory category:very_easy_recipes cookbook:baked_beans recipeCookingTechnique cookbook:baking cookbook:baked_beans recipeCookingTechnique cookbook:chopping cookbook:baked_beans recipeCookingTechnique cookbook:dice cookbook:baked_beans recipeCookingTechnique cookbook:soak cookbook:baked_beans recipeCuisine cookbook:cuisine_of_the_united_states cookbook:baked_beans recipeCuisine cookbook:louisiana_creole_cuisine cookbook:baked_beans recipeCuisine cookbook:new_england_cuisine cookbook:baked_beans recipeEquipment cookbook:bean_pot cookbook:baked_beans recipeEquipment cookbook:dutch_oven cookbook:baked_beans recipeEquipment cookbook:oven cookbook:baked_beans recipeEquipment cookbook:slow_cooker cookbook:baked_beans recipeFoodstuff cookbook:bacon cookbook:baked_beans recipeFoodstuff cookbook:brown_sugar cookbook:baked_beans recipeFoodstuff cookbook:legumes cookbook:baked_beans recipeFoodstuff cookbook:molasses cookbook:baked_beans recipeFoodstuff cookbook:onion cookbook:baked_beans recipeIngredient "¾ cup molasses" cookbook:baked_beans recipeIngredient "1½ cups brown sugar" cookbook:baked_beans recipeIngredient "1 pound (450g) bacon, diced" cookbook:baked_beans recipeIngredient "2 large onions, chopped" cookbook:baked_beans recipeIngredient "2 pounds (900 g) Navy, Great Northern, or Pea beans, though black, kidney, or lima beans may be used for a different taste." cookbook:baked_beans recipeInstructions ["Soak dry beans overnight, or use 4 cans cooked beans.","Preheat oven to 350\u00b0F (175\u00b0C).","Stir all ingredients together, then pour into casserole dish, bean pot or Dutch oven.","Add water from beans, or preferably stock or fresh water. Just enough to barely cover. Canned beans may need less water. Beans will absorb more water as they cook.","Bake 2\u00bd hours. Check after an hour for moisture level, add more water as needed to keep appropriate moistness. If beans have too much liquid, remove lid and cook a bit longer."] cookbook:baked_beans recipeNotes "* A slow cooker may be used: cook 2\u00bd hours on High, or 5 hours on Low. " cookbook:baked_beans recipeYield 8 cookbook:baked_beans totalTime "soak: overnight<br>cook:2½ hours" cookbook:baked_beans type cookbook:recipes cookbook:baked_beans url https://en.wikibooks.org/wiki/Cookbook:Baked_Beans cookbook:baked_brie_in_puff_pastry name "Baked Brie in Puff Pastry" cookbook:baked_brie_in_puff_pastry recipeCategory category:baked_recipes cookbook:baked_brie_in_puff_pastry recipeCategory category:cheese_recipes cookbook:baked_brie_in_puff_pastry recipeCategory category:pastry_recipes cookbook:baked_brie_in_puff_pastry recipeFoodstuff cookbook:pepper cookbook:baked_brie_in_puff_pastry recipeIngredient "1 10-ounce block Brie cheese, rind removed and brought to room temperature" cookbook:baked_brie_in_puff_pastry recipeIngredient "1 egg, beaten" cookbook:baked_brie_in_puff_pastry recipeIngredient "1 sheet puff pastry, thawed" cookbook:baked_brie_in_puff_pastry recipeIngredient "1 tsp freshly ground black pepper" cookbook:baked_brie_in_puff_pastry recipeIngredient "1 tsp salt" cookbook:baked_brie_in_puff_pastry recipeInstructions ["Place block of cheese in the middle of sheet of pastry. Trim off about 1\/2 inch and fold pastry over cheese, and when you reach the last fold, brush with beaten egg. Fold and brush top with egg and bake at 375\u00b0 for 15 minutes. Cool 10 minutes and serve."] cookbook:baked_brie_in_puff_pastry type cookbook:recipes cookbook:baked_brie_in_puff_pastry url https://en.wikibooks.org/wiki/Cookbook:Baked_Brie_in_Puff_Pastry cookbook:baked_brunch_omelet label "baked brunch omelet" cookbook:baked_brunch_omelet name "Baked Brunch Omelet" cookbook:baked_brunch_omelet recipeCategory category:baked_recipes cookbook:baked_brunch_omelet recipeCategory category:omelette_recipes cookbook:baked_brunch_omelet recipeCategory category:recipes_with_metric_units cookbook:baked_brunch_omelet recipeFoodstuff cookbook:cheddar_cheese cookbook:baked_brunch_omelet recipeFoodstuff cookbook:egg cookbook:baked_brunch_omelet recipeFoodstuff cookbook:green_onion cookbook:baked_brunch_omelet recipeFoodstuff cookbook:ham cookbook:baked_brunch_omelet recipeFoodstuff cookbook:milk cookbook:baked_brunch_omelet recipeFoodstuff cookbook:salt cookbook:baked_brunch_omelet recipeIngredient "½ (1 pound) loaf white bread, cut into cubes" cookbook:baked_brunch_omelet recipeIngredient "135 g cubed cooked ham" cookbook:baked_brunch_omelet recipeIngredient "1 dash hot pepper sauce, or to taste" cookbook:baked_brunch_omelet recipeIngredient "1 g salt" cookbook:baked_brunch_omelet recipeIngredient "25 g chopped green onion" cookbook:baked_brunch_omelet recipeIngredient "475 ml milk" cookbook:baked_brunch_omelet recipeIngredient "680 g cheddar cheese, shredded" cookbook:baked_brunch_omelet recipeIngredient "8 eggs" cookbook:baked_brunch_omelet recipeInstructions ["Preheat oven to 350 \u00b0F (175 \u00b0C). Lightly grease a 9x13 inch (23 cm x 33 cm) baking pan.","Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.","In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.","Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set."] cookbook:baked_brunch_omelet type cookbook:recipes cookbook:baked_brunch_omelet url https://en.wikibooks.org/wiki/Cookbook:Baked_Brunch_Omelet cookbook:baked_chicken_breasts label "baked chicken breasts" cookbook:baked_chicken_breasts name "Baked Chicken Breasts" cookbook:baked_chicken_breasts recipeCategory category:baked_recipes cookbook:baked_chicken_breasts recipeCategory category:chicken_recipes cookbook:baked_chicken_breasts recipeCategory category:easy_recipes cookbook:baked_chicken_breasts recipeCategory category:main_course_recipes cookbook:baked_chicken_breasts recipeInstructions ["Brush both sides of chicken with olive oil. Sprinkle both sides liberally with kosher salt, freshly ground black pepper, and finely grated lemon zest.","Place chicken on a 13x9 inch baking pan. Insert a probe thermometer into one of the chicken breasts and bake in the center of a 400\u00b0F (200\u00b0C) oven until internal temperature reaches 165\u00b0F (75\u00b0C).","Remove to a plate and let rest 5 minutes. Serve warm."] cookbook:baked_chicken_breasts type cookbook:recipes cookbook:baked_chicken_breasts url https://en.wikibooks.org/wiki/Cookbook:Baked_Chicken_Breasts cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) name "Baked Chicken with Onions, Sumac and Allspice (Musakhan)" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeCategory category:chicken_recipes cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeCategory category:jordanian_recipes cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeCategory category:mediterranean_recipes cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeCategory category:middle_eastern_recipes cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeCategory category:palestinian_recipes cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeCategory category:recipes_without_cooking_time cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeCuisine cookbook:middle_eastern_cuisines cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeCuisine cookbook:palestinian_cuisine cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeFoodstuff cookbook:chicken cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeFoodstuff cookbook:olive_oil cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeFoodstuff cookbook:onion cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeFoodstuff cookbook:pepper cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeFoodstuff cookbook:pine_nut cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeFoodstuff cookbook:salt cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeFoodstuff cookbook:sumak cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeIngredient "½ cup extra virgin olive oil" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeIngredient "¼ cup Soumak" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeIngredient "1 whole free-range chicken (about 3½ pounds / 1.5 kg)" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeIngredient "2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeIngredient "3½ pounds (1.5 kg) onions, peeled and sliced thin" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeIngredient "freshly ground black pepper, to taste" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeIngredient "pine nuts to decorate" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeIngredient "salt, to taste" cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) recipeInstructions ["Cut the chicken up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.","In a large, deep casserole, heat \u00bc cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside.","Add the remaining \u00bc cup olive oil to the casserole and cook the onions until translucent, about 35 minutes, stirring occasionally.","Add the sumac and cook for 2 minutes to mix.","Preheat the oven to 350\u00b0F (175\u00b0C).","Cover a 9 x 12-inch baking dish with the Arabic bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole.","Bake until the chicken is golden crisp and almost falling off the bone, about 1\u00bd hours.","Roast the pine nuts in a pan until golden in olive oil.","Sprinkle with the roasted pine nuts and serve with yoghurt."] cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) type cookbook:recipes cookbook:baked_chicken_with_onions,_sumac_and_allspice_(musakhan) url https://en.wikibooks.org/wiki/Cookbook:Baked_Chicken_with_Onions,_Sumac_and_Allspice_(Musakhan) cookbook:baked_custard label "baked custard" cookbook:baked_custard name "Baked custard" cookbook:baked_custard name "Baked Custard" cookbook:baked_custard recipeCategory category:baking_recipes cookbook:baked_custard recipeCategory category:egg_recipes cookbook:baked_custard recipeCategory category:pudding_and_custard_recipes cookbook:baked_custard recipeCategory category:recipes_with_metric_units cookbook:baked_custard recipeCookingTechnique cookbook:scalding cookbook:baked_custard recipeCookingTechnique cookbook:tempering cookbook:baked_custard recipeEquipment cookbook:food_processor cookbook:baked_custard recipeEquipment cookbook:sieve cookbook:baked_custard recipeFoodstuff cookbook:almond cookbook:baked_custard recipeFoodstuff cookbook:applesauce cookbook:baked_custard recipeFoodstuff cookbook:butter cookbook:baked_custard recipeFoodstuff cookbook:egg cookbook:baked_custard recipeFoodstuff cookbook:lemon cookbook:baked_custard recipeFoodstuff cookbook:milk cookbook:baked_custard recipeFoodstuff cookbook:quince cookbook:baked_custard recipeFoodstuff cookbook:salt cookbook:baked_custard recipeFoodstuff cookbook:shortening cookbook:baked_custard recipeFoodstuff cookbook:sugar cookbook:baked_custard recipeFoodstuff cookbook:vanilla cookbook:baked_custard recipeIngredient "½ cup (120 g) sugar" cookbook:baked_custard recipeIngredient "¼ teaspoon salt" cookbook:baked_custard recipeIngredient "1 quart (946 ml) milk" cookbook:baked_custard recipeIngredient "1 teaspoon vanilla extract" cookbook:baked_custard recipeIngredient "4 eggs" cookbook:baked_custard recipeIngredient "butter or shortening" cookbook:baked_custard recipeInstructions ["Beat the eggs, the sugar, the salt, and the vanilla together.","Scald the milk and add it very slowly, stirring constantly. (See Tempering.)","Pour the mixture into a greased or buttered baking dish or greased or buttered small molds.","Place the baking dish or the molds in a pan of water in a slow oven and bake for between 30 and 40 minutes.","Test if the custard is cooked with a knife, which will come out clean when the custard is thoroughly baked.","For caramel custard, add 4 tablespoons of caramel sauce to the eggs.","A meringue, or frosting for the top, requires about a tablespoonful of fine sugar to the beaten white of one egg; to be placed on the top after the custard or pudding is baked, smoothed over with a broad-bladed knife dipped in cold water, and replaced in the oven to brown slightly.","Applesauce or quince preserves can be placed in the bottom of the dish before baking. When set, add some more quince or apple sauce (heated) on the top with some chopped almonds and serve hot. When starting with fresh fruit, stew it (optionally, with sugar to taste), flavoring with the rind of a half lemon, and pass it through a sieve, or use a food processor. The resulting puree can be decorated with some thin lemon peel cut into stars."] cookbook:baked_custard type cookbook:recipes cookbook:baked_custard url https://en.wikibooks.org/wiki/Cookbook:Baked_custard cookbook:baked_custard url https://en.wikibooks.org/wiki/Cookbook:Baked_Custard cookbook:baked_eggplant name "Baked Eggplant" cookbook:baked_eggplant recipeCategory category:sabbath_recipes cookbook:baked_eggplant recipeCategory category:vegan_recipes cookbook:baked_eggplant recipeCategory category:vegetarian_recipes cookbook:baked_eggplant recipeCuisine cookbook:vegan_cuisine cookbook:baked_eggplant recipeIngredient "1/2 lb.(225 g) tomatoes, chopped" cookbook:baked_eggplant recipeIngredient "1/2 t. cinnamon" cookbook:baked_eggplant recipeIngredient "1/4 lb. (113 g) button mushrooms, sliced" cookbook:baked_eggplant recipeIngredient "1 6-oz. (170 g) can tomato paste" cookbook:baked_eggplant recipeIngredient "1 Cup (240 ml) chopped onions" cookbook:baked_eggplant recipeIngredient "1 teaspoon salt or to taste" cookbook:baked_eggplant recipeIngredient "2/3 Cup (160 ml) walnuts" cookbook:baked_eggplant recipeIngredient "2 medium eggplants, approx. 1 lb.(450 g) each" cookbook:baked_eggplant recipeIngredient "2 teaspoons extra virgin olive oil" cookbook:baked_eggplant recipeIngredient "2 to 3 small tomatoes, sliced" cookbook:baked_eggplant recipeIngredient "3 heaping Tablespoons capers, drained" cookbook:baked_eggplant recipeIngredient "4 large cloves garlic, minced" cookbook:baked_eggplant recipeIngredient "Extra virgin olive oil" cookbook:baked_eggplant recipeIngredient "Freshly ground black pepper to taste" cookbook:baked_eggplant recipeInstructions ["Cut eggplants in half lengthwise leaving a 1\/4-inch (.5 cm) rind","Scoop out flesh using a curved serrated grapefruit knife and coarsely chop.","Place chopped eggplant into a large, deep skillet or flat bottomed wok.","Rub inside of eggplant shells with olive oil and set aside on a baking sheet.","Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and saut\u00e9 5 to 10 minutes until soft but still chunky.","Place eggplant shells under the broiler, and broil 3-inches (7.5 cm) from heat source for 8-12 minutes, until fork tender (Be careful not to burn).","Remove from heat source and set aside.","Coarsely grind walnuts and add to skillet along with capers and tomato paste, and mix well.","Fill eggplant shells with saut\u00e9ed mixture and top with tomato slices.","Sprinkle with salt and pepper.","Bake uncovered at 375 F. for 25-35 minutes."] cookbook:baked_eggplant type cookbook:recipes cookbook:baked_eggplant url https://en.wikibooks.org/wiki/Cookbook:Baked_Eggplant cookbook:baked_goods label "baked goods" cookbook:baked_lamb_and_yogurt difficulty 3 cookbook:baked_lamb_and_yogurt label "baked lamb and yogurt" cookbook:baked_lamb_and_yogurt name "Baked Lamb and Yogurt" cookbook:baked_lamb_and_yogurt recipeCategory category:albanian_recipes cookbook:baked_lamb_and_yogurt recipeCategory category:baked_recipes cookbook:baked_lamb_and_yogurt recipeCategory category:lamb_recipes cookbook:baked_lamb_and_yogurt recipeCategory category:main_course_recipes cookbook:baked_lamb_and_yogurt recipeCategory category:medium_difficulty_recipes cookbook:baked_lamb_and_yogurt recipeCategory category:recipes_with_metric_units cookbook:baked_lamb_and_yogurt recipeCategory category:yogurt_recipes cookbook:baked_lamb_and_yogurt recipeCuisine cookbook:cuisine_of_albania cookbook:baked_lamb_and_yogurt recipeFoodstuff cookbook:butter cookbook:baked_lamb_and_yogurt recipeFoodstuff cookbook:egg cookbook:baked_lamb_and_yogurt recipeFoodstuff cookbook:flour cookbook:baked_lamb_and_yogurt recipeFoodstuff cookbook:lamb cookbook:baked_lamb_and_yogurt recipeFoodstuff cookbook:pepper cookbook:baked_lamb_and_yogurt recipeFoodstuff cookbook:rice cookbook:baked_lamb_and_yogurt recipeFoodstuff cookbook:salt cookbook:baked_lamb_and_yogurt recipeFoodstuff cookbook:yogurt cookbook:baked_lamb_and_yogurt recipeIngredient "1½ lb (680 g) lamb" cookbook:baked_lamb_and_yogurt recipeIngredient "1 tablespoon flour" cookbook:baked_lamb_and_yogurt recipeIngredient "2 lb (900 g) yogurt" cookbook:baked_lamb_and_yogurt recipeIngredient "2 tablespoons (30 ml) rice" cookbook:baked_lamb_and_yogurt recipeIngredient "4 tablespoons (½ stick or 50 g) butter" cookbook:baked_lamb_and_yogurt recipeIngredient "5 eggs" cookbook:baked_lamb_and_yogurt recipeIngredient "salt, pepper" cookbook:baked_lamb_and_yogurt recipeYield 4 cookbook:baked_lamb_and_yogurt totalTime "2 hours" cookbook:baked_lamb_and_yogurt type cookbook:recipes cookbook:baked_lamb_and_yogurt url https://en.wikibooks.org/wiki/Cookbook:Baked_Lamb_and_Yogurt cookbook:baked_leeks label "baked leeks" cookbook:baked_leeks name "Baked leeks" cookbook:baked_leeks name "Baked Leeks" cookbook:baked_leeks recipeCategory category:albanian_recipes cookbook:baked_leeks recipeCategory category:baked_recipes cookbook:baked_leeks recipeCategory category:leek_recipes cookbook:baked_leeks recipeCategory category:recipes_with_metric_units cookbook:baked_leeks recipeCuisine cookbook:cuisine_of_albania cookbook:baked_leeks recipeFoodstuff cookbook:bell_pepper cookbook:baked_leeks recipeFoodstuff cookbook:leek cookbook:baked_leeks recipeFoodstuff cookbook:oil_and_fat cookbook:baked_leeks recipeFoodstuff cookbook:onion cookbook:baked_leeks recipeFoodstuff cookbook:pepper cookbook:baked_leeks recipeFoodstuff cookbook:salt cookbook:baked_leeks recipeIngredient "1/2 cup oil" cookbook:baked_leeks recipeIngredient "1/2 lb (225 g) ground meat" cookbook:baked_leeks recipeIngredient "1 tablespoon tomato sauce" cookbook:baked_leeks recipeIngredient "2 lbs (900 g) leeks" cookbook:baked_leeks recipeIngredient "3/4 cup chopped onion" cookbook:baked_leeks recipeIngredient "mild red pepper" cookbook:baked_leeks recipeIngredient "pepper" cookbook:baked_leeks recipeIngredient "salt" cookbook:baked_leeks recipeInstructions ["Cut off the green leaves from leeks. Wash and cut leeks diagonally into 1-inch thick slices.","Saute in a little oil and place in a baking pan.","Saute onion and ground meat in remaining oil.","Add beef stock, tomato sauce, red pepper, salt and pepper, and bring to a boil.","Pour meat mixture over the saut\u00e9ed leeks.","Bake for 1 hour at 375\u00b0F (190\u00b0C).","Serve hot."] cookbook:baked_leeks type cookbook:recipes cookbook:baked_leeks url https://en.wikibooks.org/wiki/Cookbook:Baked_leeks cookbook:baked_leeks url https://en.wikibooks.org/wiki/Cookbook:Baked_Leeks cookbook:baked_lemon_thyme_halibut label "baked lemon thyme halibut" cookbook:baked_lemon_thyme_halibut name "Baked Lemon Thyme Halibut" cookbook:baked_lemon_thyme_halibut recipeCategory category:american_recipes cookbook:baked_lemon_thyme_halibut recipeCategory category:baked_recipes cookbook:baked_lemon_thyme_halibut recipeCategory category:fish_recipes cookbook:baked_lemon_thyme_halibut recipeCategory category:lemon_recipes cookbook:baked_lemon_thyme_halibut recipeCategory category:main_course_recipes cookbook:baked_lemon_thyme_halibut recipeCategory category:native_american_recipes cookbook:baked_lemon_thyme_halibut recipeCategory category:recipes_with_metric_units cookbook:baked_lemon_thyme_halibut recipeCategory category:thyme_recipes cookbook:baked_lemon_thyme_halibut recipeCuisine cookbook:cuisine_of_the_united_states cookbook:baked_lemon_thyme_halibut recipeCuisine cookbook:louisiana_creole_cuisine cookbook:baked_lemon_thyme_halibut recipeCuisine cookbook:native_american_cuisine cookbook:baked_lemon_thyme_halibut recipeCuisine cookbook:new_england_cuisine cookbook:baked_lemon_thyme_halibut recipeFoodstuff cookbook:lemon cookbook:baked_lemon_thyme_halibut recipeFoodstuff cookbook:thyme cookbook:baked_lemon_thyme_halibut recipeIngredient "1/4 cup Fish stock" cookbook:baked_lemon_thyme_halibut recipeIngredient "1 Halibut fillets approximately 1 pound (450 g)" cookbook:baked_lemon_thyme_halibut recipeIngredient "1 Lemon, sliced" cookbook:baked_lemon_thyme_halibut recipeIngredient "1 Tbsp. Black pepper" cookbook:baked_lemon_thyme_halibut recipeIngredient "1 Tbsp. Extra virgin olive oil" cookbook:baked_lemon_thyme_halibut recipeIngredient "4 sprigs of fresh Thyme" cookbook:baked_lemon_thyme_halibut recipeInstructions ["Place the fillet in the center of the baking pan. Drizzle olive oil, and fish stock, add thyme sprigs, slices of lemon, and sprinkle with pepper. Cover with parchment paper and foil.","Bake in oven on sheet pan at 400 \u00b0F (200 \u00b0C) for 15-20 minutes until flesh is flaky."] cookbook:baked_lemon_thyme_halibut type cookbook:recipes cookbook:baked_lemon_thyme_halibut url https://en.wikibooks.org/wiki/Cookbook:Baked_Lemon_Thyme_Halibut cookbook:baked_oatmeal label "baked oatmeal" cookbook:baked_oatmeal name "Baked Oatmeal" cookbook:baked_oatmeal recipeCategory category:baked_recipes cookbook:baked_oatmeal recipeCategory category:breakfast_recipes cookbook:baked_oatmeal recipeCategory category:oat_recipes cookbook:baked_oatmeal recipeCategory category:recipes_with_metric_units cookbook:baked_oatmeal recipeCategory category:vegetarian_recipes cookbook:baked_oatmeal recipeFoodstuff cookbook:baking_powder cookbook:baked_oatmeal recipeFoodstuff cookbook:brown_sugar cookbook:baked_oatmeal recipeFoodstuff cookbook:butter cookbook:baked_oatmeal recipeFoodstuff cookbook:cinnamon cookbook:baked_oatmeal recipeFoodstuff cookbook:egg cookbook:baked_oatmeal recipeFoodstuff cookbook:milk cookbook:baked_oatmeal recipeFoodstuff cookbook:oats cookbook:baked_oatmeal recipeFoodstuff cookbook:salt cookbook:baked_oatmeal recipeIngredient "1/2 cup (120 g) butter (melted)" cookbook:baked_oatmeal recipeIngredient "1 cup (240 g) brown sugar" cookbook:baked_oatmeal recipeIngredient "1 cup (240 ml) milk" cookbook:baked_oatmeal recipeIngredient "1 teaspoon ground cinnamon" cookbook:baked_oatmeal recipeIngredient "1 teaspoon salt" cookbook:baked_oatmeal recipeIngredient "2 eggs" cookbook:baked_oatmeal recipeIngredient "2 teaspoons baking powder" cookbook:baked_oatmeal recipeIngredient "3 cups (720 g) quick-cooking oats" cookbook:baked_oatmeal type cookbook:recipes cookbook:baked_oatmeal url https://en.wikibooks.org/wiki/Cookbook:Baked_Oatmeal cookbook:baked_penne name "Baked Penne" cookbook:baked_penne recipeCategory category:baked_recipes cookbook:baked_penne recipeCategory category:egg_recipes cookbook:baked_penne recipeCategory category:garlic_recipes cookbook:baked_penne recipeCategory category:italian_recipes cookbook:baked_penne recipeCategory category:pasta_recipes cookbook:baked_penne recipeCuisine cookbook:cuisine_of_italy cookbook:baked_penne recipeIngredient "1 1/2 cups tomato paste" cookbook:baked_penne recipeIngredient "1/2 cup mozzarella cheese" cookbook:baked_penne recipeIngredient "1/4 cup unsalted butter, melted" cookbook:baked_penne recipeIngredient "1/4 tsp freshly ground black pepper" cookbook:baked_penne recipeIngredient "1/8 tsp cream of tartar" cookbook:baked_penne recipeIngredient "1 cup ricotta cheese" cookbook:baked_penne recipeIngredient "1 cup uncooked penne pasta" cookbook:baked_penne recipeIngredient "1 tbs flat-leaf parsley, finely chopped" cookbook:baked_penne recipeIngredient "1 tsp minced garlic" cookbook:baked_penne recipeIngredient "4 eggs, separated and brought to room temperature" cookbook:baked_penne recipeIngredient "4 leaves fresh basil" cookbook:baked_penne recipeIngredient "Pinch of salt" cookbook:baked_penne recipeInstructions ["In a gallon of salted, boiling water, cook pasta to al dente. Drain and rinse with cold water. Set aside.","Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.","In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.","Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of a 375 degree oven for 15 minutes.","Remove foil and lower temperature to 350. Bake for another 30 minutes or until browned and bubbly on top.","Place serving portions onto plates and garnish with basil. Serve warm."] cookbook:baked_penne type cookbook:recipes cookbook:baked_penne url https://en.wikibooks.org/wiki/Cookbook:Baked_Penne cookbook:baked_pork_chops label "baked pork chops" cookbook:baked_pork_chops name "Baked Pork Chops" cookbook:baked_pork_chops recipeCategory category:baked_recipes cookbook:baked_pork_chops recipeCategory category:gluten-free_recipes cookbook:baked_pork_chops recipeCategory category:main_course_recipes cookbook:baked_pork_chops recipeCategory category:pork_chop_recipes cookbook:baked_pork_chops recipeCategory category:recipes_with_metric_units cookbook:baked_pork_chops recipeCookingTechnique cookbook:baking cookbook:baked_pork_chops recipeFoodstuff cookbook:apple cookbook:baked_pork_chops recipeFoodstuff cookbook:caraway cookbook:baked_pork_chops recipeFoodstuff cookbook:dijon_mustard cookbook:baked_pork_chops recipeFoodstuff cookbook:garlic_salt cookbook:baked_pork_chops recipeFoodstuff cookbook:honey cookbook:baked_pork_chops recipeFoodstuff cookbook:onion cookbook:baked_pork_chops recipeFoodstuff cookbook:pepper cookbook:baked_pork_chops recipeFoodstuff cookbook:pork cookbook:baked_pork_chops recipeIngredient "1 tablespoon (15 ml) caraway seed (can be salvaged from the bag your rye bread comes in)" cookbook:baked_pork_chops recipeIngredient "1 tablespoon (15 ml) honey" cookbook:baked_pork_chops recipeIngredient "3 or 4 bone-in pork chops, 1/4 inch (6 mm) thin" cookbook:baked_pork_chops recipeIngredient "A medium apple, cored and sliced thin" cookbook:baked_pork_chops recipeIngredient "A medium onion, sliced thin" cookbook:baked_pork_chops recipeIngredient "Garlic salt, black pepper, and Dijon mustard, to taste" cookbook:baked_pork_chops recipeInstructions ["Heat oven to 350 \u00b0F (180 \u00b0C)","Layer sliced onion and apple in a baking dish that can be covered; drizzle honey and half the caraway over apple and onion slices","Season meat with garlic salt and pepper; spread top of meat with Dijon","Sprinkle remainder of caraway","Cover and bake for one hour."] cookbook:baked_pork_chops type cookbook:recipes cookbook:baked_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Baked_Pork_Chops cookbook:baked_potatoes label "baked potato" cookbook:baked_potatoes label "baked potatoes in foil" cookbook:baked_potatoes name "Baked Potatoes" cookbook:baked_potatoes name "Baked Potatoes in Foil" cookbook:baked_potatoes recipeCategory category:baked_recipes cookbook:baked_potatoes recipeCategory category:camping_recipes cookbook:baked_potatoes recipeCategory category:microwave_recipes cookbook:baked_potatoes recipeCategory category:potato_recipes cookbook:baked_potatoes recipeCategory category:recipes_with_images cookbook:baked_potatoes recipeCategory category:side_dish_recipes cookbook:baked_potatoes recipeFoodstuff cookbook:avocado cookbook:baked_potatoes recipeFoodstuff cookbook:butter cookbook:baked_potatoes recipeFoodstuff cookbook:cheese cookbook:baked_potatoes recipeFoodstuff cookbook:legumes cookbook:baked_potatoes recipeFoodstuff cookbook:mushroom cookbook:baked_potatoes recipeFoodstuff cookbook:oil_and_fat cookbook:baked_potatoes recipeFoodstuff cookbook:potato cookbook:baked_potatoes recipeFoodstuff cookbook:salt cookbook:baked_potatoes recipeFoodstuff cookbook:sour_cream cookbook:baked_potatoes recipeIngredient "1 large baking potato" cookbook:baked_potatoes recipeIngredient "cooking oil" cookbook:baked_potatoes recipeIngredient "other possible toppings: spicy beans, avocado, salsa, mushrooms, grated cheese ... whatever is left in the fridge!" cookbook:baked_potatoes recipeIngredient "salt and butter or sour cream (optional)" cookbook:baked_potatoes type cookbook:recipes cookbook:baked_potatoes url https://en.wikibooks.org/wiki/Cookbook:Baked_Potatoes cookbook:baked_potatoes url https://en.wikibooks.org/wiki/Cookbook:Baked_Potatoes_in_Foil cookbook:baked_potato_halves name "Baked potato halves" cookbook:baked_potato_halves recipeCategory category:baked_recipes cookbook:baked_potato_halves recipeCategory category:potato_recipes cookbook:baked_potato_halves recipeCategory category:recipes_with_metric_units cookbook:baked_potato_halves recipeCategory category:side_dish_recipes cookbook:baked_potato_halves recipeFoodstuff cookbook:lard cookbook:baked_potato_halves recipeFoodstuff cookbook:potato cookbook:baked_potato_halves recipeFoodstuff cookbook:salt cookbook:baked_potato_halves recipeIngredient "lard or another fat" cookbook:baked_potato_halves recipeIngredient "potatoes" cookbook:baked_potato_halves recipeIngredient "salt" cookbook:baked_potato_halves recipeInstructions ["Select potatoes of similar size \u2014 around 250 grams each.","Wash potatoes well and cut out any bad parts. Do not peel.","Cut every potato in two halves, in the direction that will produce the thinnest halves.","Put \u00bc to \u00bd tsp of salt onto the flat side of one half, and rub both halves together, so that they are both salted.","Place the potatoes onto the greased pan, flat side down, and into the oven preheated to 220\u00b0C.","The potatoes should be baked after 45 minutes. The flat sides should form tasty orange crust."] cookbook:baked_potato_halves recipeYield 2 cookbook:baked_potato_halves totalTime "60 minutes" cookbook:baked_potato_halves type cookbook:recipes cookbook:baked_potato_halves url https://en.wikibooks.org/wiki/Cookbook:Baked_potato_halves cookbook:baked_potato label "baked potato" cookbook:baked_tilapia_with_white_wine name "Baked tilapia with white wine" cookbook:baked_tilapia_with_white_wine name "Baked Tilapia with White Wine" cookbook:baked_tilapia_with_white_wine recipeCategory category:baked_recipes cookbook:baked_tilapia_with_white_wine recipeCategory category:fish_recipes cookbook:baked_tilapia_with_white_wine recipeCategory category:herb_and_spice_recipes cookbook:baked_tilapia_with_white_wine recipeCategory category:main_course_recipes cookbook:baked_tilapia_with_white_wine recipeCategory category:wine_recipes cookbook:baked_tilapia_with_white_wine recipeIngredient "'''1-2''' cloves garlic, finely chopped" cookbook:baked_tilapia_with_white_wine recipeIngredient "'''1/2 oz.''' butter" cookbook:baked_tilapia_with_white_wine recipeIngredient "'''1/4''' pint medium white wine" cookbook:baked_tilapia_with_white_wine recipeIngredient "'''1''' teaspoon corn flour, blended with a little cold water" cookbook:baked_tilapia_with_white_wine recipeIngredient "'''2''' fresh Tilapia, approximately 8-10 oz. each, gutted and descaled" cookbook:baked_tilapia_with_white_wine recipeIngredient "'''2''' tablespoons creme fraiche" cookbook:baked_tilapia_with_white_wine recipeIngredient "'''4''' tablespoons freshly chopped mixed herbs" cookbook:baked_tilapia_with_white_wine recipeIngredient "'''6''' salad onions, diagonally sliced" cookbook:baked_tilapia_with_white_wine recipeIngredient "salt and freshly ground black pepper" cookbook:baked_tilapia_with_white_wine type cookbook:recipes cookbook:baked_tilapia_with_white_wine url https://en.wikibooks.org/wiki/Cookbook:Baked_tilapia_with_white_wine cookbook:baked_tilapia_with_white_wine url https://en.wikibooks.org/wiki/Cookbook:Baked_Tilapia_with_White_Wine cookbook:baked_ziti name "Baked ziti" cookbook:baked_ziti name "Baked Ziti" cookbook:baked_ziti recipeCategory category:baked_recipes cookbook:baked_ziti recipeCategory category:italian_recipes cookbook:baked_ziti recipeCategory category:noodle_recipes cookbook:baked_ziti recipeCategory category:pasta_recipes cookbook:baked_ziti recipeCategory category:recipes_with_images cookbook:baked_ziti recipeCategory category:recipes_with_metric_units cookbook:baked_ziti recipeCategory category:recipes_without_servings cookbook:baked_ziti recipeCookingTechnique cookbook:al_dente cookbook:baked_ziti recipeCuisine cookbook:cuisine_of_italy cookbook:baked_ziti recipeFoodstuff cookbook:basil cookbook:baked_ziti recipeFoodstuff cookbook:bread_crumb cookbook:baked_ziti recipeFoodstuff cookbook:egg cookbook:baked_ziti recipeFoodstuff cookbook:mozzarella_cheese cookbook:baked_ziti recipeFoodstuff cookbook:oregano cookbook:baked_ziti recipeFoodstuff cookbook:parmesan_cheese cookbook:baked_ziti recipeFoodstuff cookbook:parsley cookbook:baked_ziti recipeFoodstuff cookbook:pasta cookbook:baked_ziti recipeFoodstuff cookbook:pepper cookbook:baked_ziti recipeFoodstuff cookbook:ricotta cookbook:baked_ziti recipeFoodstuff cookbook:salt cookbook:baked_ziti recipeIngredient "1 1/2 cups (360 ml) marinara sauce" cookbook:baked_ziti recipeIngredient "1/2 cup (120 ml) bread crumbs" cookbook:baked_ziti recipeIngredient "1/2 lb (225 g) ricotta" cookbook:baked_ziti recipeIngredient "1 egg, beaten" cookbook:baked_ziti recipeIngredient "1 lb (450 g) grated mozzarella" cookbook:baked_ziti recipeIngredient "1 lb (450 g) ziti or other pasta" cookbook:baked_ziti recipeIngredient "2 tblsp oregano, chopped fine" cookbook:baked_ziti recipeIngredient "3 tblsp basil, chopped fine" cookbook:baked_ziti recipeIngredient "3 tblsp Italian parsley, chopped fine" cookbook:baked_ziti recipeIngredient "4 oz (110 g) grated Parmesan cheese" cookbook:baked_ziti recipeIngredient "pinch crushed red pepper flakes (optional)" cookbook:baked_ziti recipeIngredient "salt & pepper" cookbook:baked_ziti recipeInstructions ["Preheat oven to 425 \u00b0F (225 \u00b0C). Coat a large baking dish with olive oil.","Mix ricotta, egg, basil, oregano, parsley and about half of the mozzarella and Parmesan in a large bowl until well incorporated. Season with salt and pepper.","Cook ziti in a large pot of salted water until al dente. Drain well.","In a large bowl or pot, toss ziti with marinara sauce (and optional pepper flakes) until noodles are covered. Stir in ricotta mixture and fold until it begins to melt. Pour mixture into greased dish and spread it out with a spoon.","Sprinkle remaining mozzarella and Parmesan over the top, then sprinkle bread crumbs over cheese.","Bake at 425 \u00b0F (225 \u00b0C) for 20 minutes or until cheese on top turns golden and begins to bubble."] cookbook:baked_ziti type cookbook:recipes cookbook:baked_ziti url https://en.wikibooks.org/wiki/Cookbook:Baked_ziti cookbook:baked_ziti url https://en.wikibooks.org/wiki/Cookbook:Baked_Ziti cookbook:bakeware label "bakeware" cookbook:bakeware label "baking dish" cookbook:bakeware name "Bakeware" cookbook:bakeware type cookbook:cookbook/equipment cookbook:bakeware url https://en.wikibooks.org/wiki/Cookbook:Bakeware cookbook:baking label "bake" cookbook:baking label "baked" cookbook:baking label "baked goods" cookbook:baking label "baking" cookbook:baking name "Bake" cookbook:baking name "Baking" cookbook:baking_pan label "baking pan" cookbook:baking_powder label "baking powder" cookbook:baking_powder name "Baking Powder" cookbook:baking_powder recipeCategory category:leavening_agents cookbook:baking_powder type cookbook:ingredients cookbook:baking_powder type cookbook:leavening_agents cookbook:baking_powder url https://en.wikibooks.org/wiki/Cookbook:Baking_Powder cookbook:baking_soda label "baking soda" cookbook:baking_soda label "bicarbonate of soda" cookbook:baking_soda label "soda" cookbook:baking_soda label "soda, baking" cookbook:baking_soda label "sodium bicarbonate" cookbook:baking_soda name "Baking Soda" cookbook:baking_soda recipeCategory category:leavening_agents cookbook:baking_soda type cookbook:ingredients cookbook:baking_soda type cookbook:leavening_agents cookbook:baking_soda url https://en.wikibooks.org/wiki/Cookbook:Baking_Soda cookbook:baking type cookbook:accuracy_disputes cookbook:baking type cookbook:cooking_techniques cookbook:baking url https://en.wikibooks.org/wiki/Cookbook:Bake cookbook:baking url https://en.wikibooks.org/wiki/Cookbook:Baking cookbook:baklava label "baklava" cookbook:baklava label "pakhlava" cookbook:baklava name "Baklava" cookbook:baklava recipeCategory category:baking_recipes cookbook:baklava recipeCategory category:cinnamon_recipes cookbook:baklava recipeCategory category:clove_recipes cookbook:baklava recipeCategory category:dessert_recipes cookbook:baklava recipeCategory category:greek_recipes cookbook:baklava recipeCategory category:halal_recipes cookbook:baklava recipeCategory category:pastry_recipes cookbook:baklava recipeCategory category:recipes_with_images cookbook:baklava recipeCategory category:recipes_with_metric_units cookbook:baklava recipeCategory category:walnut_recipes cookbook:baklava recipeCookingTechnique cookbook:baking cookbook:baklava recipeCookingTechnique cookbook:boiling cookbook:baklava recipeCuisine cookbook:cuisine_of_greece cookbook:baklava recipeEquipment cookbook:saucepan cookbook:baklava recipeFoodstuff cookbook:butter cookbook:baklava recipeFoodstuff cookbook:cinnamon cookbook:baklava recipeFoodstuff cookbook:clove cookbook:baklava recipeFoodstuff cookbook:sugar cookbook:baklava recipeFoodstuff cookbook:walnut cookbook:baklava recipeIngredient "½ cup sugar." cookbook:baklava recipeIngredient "¾ lb. sweet butter." cookbook:baklava recipeIngredient "¼ tsp. ground cloves." cookbook:baklava recipeIngredient "1 lb. (450 g) Phyllo dough." cookbook:baklava recipeIngredient "1 tsp. cinnamon." cookbook:baklava recipeIngredient "4 to 5 cup walnuts, chopped coarsely." cookbook:baklava recipeInstructions ["Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan.","Use a pastry brush to brush inside of a 14 X 10 \u00bd (35 cm x 25 cm) inch pan with melted butter.","Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.","Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.","Repeat five (5) times, making five layers.","On the 6th sheet, sprinkle evenly with nut mixture.","Continue until all nut mixture is used and last six (6) buttered sheets of Phyllo form top crust.","Use a sharp knife to cut into diamond shapes.","Bake at 300 \u00b0F (150 \u00b0C) for about 1 \u00bd hours or until lightly brown.","Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.","Pour cooled syrup over hot pastry. Enjoy!"] cookbook:baklava type cookbook:recipes cookbook:baklava url https://en.wikibooks.org/wiki/Cookbook:Baklava cookbook:baklava_with_pistachio_nuts name "Baklava with Pistachio Nuts" cookbook:baklava_with_pistachio_nuts name "Baklava With Pistachio Nuts" cookbook:baklava_with_pistachio_nuts recipeCategory category:baking_recipes cookbook:baklava_with_pistachio_nuts recipeCategory category:dessert_recipes cookbook:baklava_with_pistachio_nuts recipeCategory category:nut_recipes cookbook:baklava_with_pistachio_nuts recipeCategory category:pastry_recipes cookbook:baklava_with_pistachio_nuts recipeCategory category:turkish_recipes cookbook:baklava_with_pistachio_nuts recipeCuisine cookbook:cuisine_of_turkey cookbook:baklava_with_pistachio_nuts recipeFoodstuff cookbook:cinnamon cookbook:baklava_with_pistachio_nuts recipeFoodstuff cookbook:honey cookbook:baklava_with_pistachio_nuts recipeFoodstuff cookbook:pistachio cookbook:baklava_with_pistachio_nuts recipeIngredient "¾ cups honey" cookbook:baklava_with_pistachio_nuts recipeIngredient "1½ lbs pistachio nuts" cookbook:baklava_with_pistachio_nuts recipeIngredient "1¼ lbs unsalted butter – melted" cookbook:baklava_with_pistachio_nuts recipeIngredient "1 lb Phyllo dough – thawed" cookbook:baklava_with_pistachio_nuts recipeIngredient "1 tbsp lemon juice" cookbook:baklava_with_pistachio_nuts recipeIngredient "2-3 inch paintbrush for applying melted butter" cookbook:baklava_with_pistachio_nuts recipeIngredient "2 cinnamon sticks – 3 inches long" cookbook:baklava_with_pistachio_nuts recipeIngredient "2 cups water" cookbook:baklava_with_pistachio_nuts recipeIngredient "2 tsp cinnamon powder" cookbook:baklava_with_pistachio_nuts recipeIngredient "4 cups sugar" cookbook:baklava_with_pistachio_nuts recipeIngredient "Baking pan about the size of the Phyllo sheets" cookbook:baklava_with_pistachio_nuts recipeIngredient "Candy thermometer" cookbook:baklava_with_pistachio_nuts recipeIngredient "Tall large pot for making syrup" cookbook:baklava_with_pistachio_nuts recipeInstructions ["Thaw the Phyllo inside its plastic package. Don\u2019t open it until you\u2019re ready to use it. If you\u2019re in a hurry you can thaw it in its sealed plastic package in warm water.","Chop the nuts with the powdered cinnamon in a food processor. '''You want a fine chop, not powder.'''","Combine the sugar, honey, water, cinnamon sticks, and lemon juice in a large pot. Stir well and boil until the mixture reaches 220\u00b0F (100\u00b0C) on a candy thermometer (soft ball). Remove it from heat, skim the top, and let cool. Remove the cinnamon sticks. '''The lemon is an important ingredient in the syrup as it keeps it from crystallizing while cooling.'''","Melt the butter in a saucepan while the syrup is boiling. You can clarify the butter but it\u2019s not necessary.","Preheat your oven to 350\u00b0F (180\u00b0C).","Open the Phyllo and unfold it. Brush the inside of the baking pan with melted butter. While your assembling, cover the unused Phyllo with a damp towel. Make sure your butter is very liquid when you start. Put six (6) sheets of Phyllo in the pan, brushing each sheet with melted butter. Set aside another six (6) sheets which will be used for the top layers. After the first six sheets, sprinkle a handful of the nut mixture over the last sheet. Add another sheet and repeat the process until you get to the last six sheets. Place the last six sheets on top of the rest brushing each with butter. With a very sharp knife, cut the pastry into diamond shapes, all the way through. Sprinkle the top with water.","Put the pastry into the preheated oven and bake for 1 hour or until the tops of the pastry are medium golden brown. When done, remove from the oven and ladle the cool syrup over the hot pastry.","Let it sit for about 5-15 minutes, then drain off the excess syrup by tilting the pan as much as 45 degrees. Let it cool to near room temperature before eating."] cookbook:baklava_with_pistachio_nuts type cookbook:recipes cookbook:baklava_with_pistachio_nuts url https://en.wikibooks.org/wiki/Cookbook:Baklava_with_Pistachio_Nuts cookbook:baklava_with_pistachio_nuts url https://en.wikibooks.org/wiki/Cookbook:Baklava_With_Pistachio_Nuts cookbook:balche label "balche" cookbook:balila label "balila" cookbook:balkenbrij label "balkenbrij" cookbook:baloney_sandwich label "baloney sandwich" cookbook:baloney_sandwich name "Baloney Sandwich" cookbook:baloney_sandwich recipeCategory category:american_recipes cookbook:baloney_sandwich recipeCategory category:sandwich_recipes cookbook:baloney_sandwich recipeCuisine cookbook:cuisine_of_the_united_states cookbook:baloney_sandwich recipeCuisine cookbook:louisiana_creole_cuisine cookbook:baloney_sandwich recipeCuisine cookbook:new_england_cuisine cookbook:baloney_sandwich recipeIngredient "16 Slices of Bologna" cookbook:baloney_sandwich recipeIngredient "1 Kaiser Bun" cookbook:baloney_sandwich recipeIngredient "1 oz brown mustard" cookbook:baloney_sandwich type cookbook:recipes cookbook:baloney_sandwich url https://en.wikibooks.org/wiki/Cookbook:Baloney_Sandwich cookbook:balsamic_dressing name "Balsamic Dressing" cookbook:balsamic_dressing recipeCategory category:italian_recipes cookbook:balsamic_dressing recipeCategory category:salad_dressing_recipes cookbook:balsamic_dressing recipeCategory category:vinegar_recipes cookbook:balsamic_dressing recipeCuisine cookbook:cuisine_of_italy cookbook:balsamic_dressing recipeFoodstuff cookbook:olive_oil cookbook:balsamic_dressing recipeIngredient "2 table spoon aged balsamic vinegar" cookbook:balsamic_dressing recipeIngredient "6 table spoon extra-virgin olive oil" cookbook:balsamic_dressing recipeIngredient "Assorted salad greens" cookbook:balsamic_dressing recipeIngredient "Kosher salt and freshly ground black pepper, to taste" cookbook:balsamic_dressing recipeInstructions ["Whisk together vinegar and seasonings.","Slowly whisk in oil.","Serve over assorted salad greens."] cookbook:balsamic_dressing type cookbook:recipes cookbook:balsamic_dressing url https://en.wikibooks.org/wiki/Cookbook:Balsamic_Dressing cookbook:balsamic_glaze difficulty 2 cookbook:balsamic_glaze name "Balsamic Glaze" cookbook:balsamic_glaze recipeCategory category:american_recipes cookbook:balsamic_glaze recipeCategory category:easy_recipes cookbook:balsamic_glaze recipeCategory category:ginger_recipes cookbook:balsamic_glaze recipeCategory category:gluten-free_recipes cookbook:balsamic_glaze recipeCategory category:sauce_recipes cookbook:balsamic_glaze recipeCategory category:vegetarian_recipes cookbook:balsamic_glaze recipeCategory category:vinegar_recipes cookbook:balsamic_glaze recipeCookingTechnique cookbook:boiling cookbook:balsamic_glaze recipeCookingTechnique cookbook:chopping cookbook:balsamic_glaze recipeCookingTechnique cookbook:purée cookbook:balsamic_glaze recipeCuisine cookbook:cuisine_of_the_united_states cookbook:balsamic_glaze recipeCuisine cookbook:louisiana_creole_cuisine cookbook:balsamic_glaze recipeCuisine cookbook:new_england_cuisine cookbook:balsamic_glaze recipeEquipment cookbook:blender cookbook:balsamic_glaze recipeEquipment cookbook:saucepan cookbook:balsamic_glaze recipeFoodstuff cookbook:garlic cookbook:balsamic_glaze recipeFoodstuff cookbook:ginger cookbook:balsamic_glaze recipeFoodstuff cookbook:honey cookbook:balsamic_glaze recipeFoodstuff cookbook:olive_oil cookbook:balsamic_glaze recipeFoodstuff cookbook:pepper cookbook:balsamic_glaze recipeFoodstuff cookbook:salt cookbook:balsamic_glaze recipeFoodstuff cookbook:tomato cookbook:balsamic_glaze recipeFoodstuff cookbook:vinegar cookbook:balsamic_glaze recipeIngredient "¼ cup balsamic vinegar" cookbook:balsamic_glaze recipeIngredient "1 tablespoon honey, or to taste" cookbook:balsamic_glaze recipeIngredient "1 teaspoon extra-virgin olive oil" cookbook:balsamic_glaze recipeIngredient "1 teaspoon minced garlic" cookbook:balsamic_glaze recipeIngredient "1 teaspoon minced peeled ginger" cookbook:balsamic_glaze recipeIngredient "1 tomato, seeded and chopped" cookbook:balsamic_glaze recipeIngredient "salt and fresh ground black pepper to taste" cookbook:balsamic_glaze recipeInstructions ["Combine ingredients in a blender and blend until just pureed.","Transfer to a nonstick saucepan.","Bring mixture to a boil, then immediately reduce heat to moderate.","Cook, Stirring frequently, until sauce is slightly syrupy.","Check taste and if glaze seems too acidic, stir in slightly more honey.","Add salt and pepper to taste, if desired.","Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days.","Reheat and chill glaze before using."] cookbook:balsamic_glaze recipeYield 1 cup of 1 tablespoon servings cookbook:balsamic_glaze totalTime "½ hour" cookbook:balsamic_glaze type cookbook:recipes cookbook:balsamic_glaze url https://en.wikibooks.org/wiki/Cookbook:Balsamic_Glaze cookbook:balsamic_marinade name "Balsamic Marinade" cookbook:balsamic_marinade recipeCategory category:vinegar_recipes cookbook:balsamic_marinade recipeIngredient "1 cup balsamic vinegar" cookbook:balsamic_marinade recipeIngredient "1 cup extra-virgin olive oil" cookbook:balsamic_marinade recipeIngredient "1 tbsp freshly ground black pepper" cookbook:balsamic_marinade recipeIngredient "1 tbsp salt" cookbook:balsamic_marinade recipeIngredient "2 tbsp cayenne pepper" cookbook:balsamic_marinade recipeInstructions ["Combine all ingredients in a gallon size zip-top bag. Add whatever you're marinating and marinate like you would normally.<\/text>"] cookbook:balsamic_marinade type cookbook:recipes cookbook:balsamic_marinade url https://en.wikibooks.org/wiki/Cookbook:Balsamic_Marinade cookbook:balsamic_steak_and_brie_paninis name "Balsamic Steak and Brie Paninis" cookbook:balsamic_steak_and_brie_paninis recipeCategory category:beef_recipes cookbook:balsamic_steak_and_brie_paninis recipeCategory category:cheese_recipes cookbook:balsamic_steak_and_brie_paninis recipeCategory category:grilled_recipes cookbook:balsamic_steak_and_brie_paninis recipeCategory category:sandwich_recipes cookbook:balsamic_steak_and_brie_paninis recipeCategory category:vinegar_recipes cookbook:balsamic_steak_and_brie_paninis recipeInstructions ["Brush steaks with balsamic vinegar. Sprinkle liberally with kosher salt and black pepper.","Grill, covered, turning often, until it is cooked to your preference (140 for medium rare, 155 for medium well, and 165 for toast).","Remove and let rest for 10 minutes. Slice thinly across the grain on a bias. Drizzle slices with balsamic vinegar.","Place one slice of cheese on the bottom of half of the bread slices. Place some steak strips, enough to cover the cheese, on the slice, then top with another slices of bread. Repeat with remaining bread slices. Eat any remaining steak.","Brush sides of bread facing out with melted butter. Set aside.","Heat a grill pan or griddle over medium high heat for 4-5 minutes. Add sandwiches, working in batches if needed, until browned on both sides and cheese is melted. Serve warm."] cookbook:balsamic_steak_and_brie_paninis type cookbook:recipes cookbook:balsamic_steak_and_brie_paninis url https://en.wikibooks.org/wiki/Cookbook:Balsamic_Steak_and_Brie_Paninis cookbook:balsamic_vinaigrette_salad_dressing label "salad dressing" cookbook:balsamic_vinaigrette_salad_dressing name "Balsamic Vinaigrette Salad Dressing" cookbook:balsamic_vinaigrette_salad_dressing name "Salad dressing" cookbook:balsamic_vinaigrette_salad_dressing name "Salad Dressing" cookbook:balsamic_vinaigrette_salad_dressing recipeCategory category:salad_dressing_recipes cookbook:balsamic_vinaigrette_salad_dressing recipeIngredient "1/4 cup balsamic vinegar (preferably aged and/or Italian)" cookbook:balsamic_vinaigrette_salad_dressing recipeIngredient "1/4 teaspoon minced garlic (optional)" cookbook:balsamic_vinaigrette_salad_dressing recipeIngredient "1 cup Italian olive oil" cookbook:balsamic_vinaigrette_salad_dressing recipeIngredient "Few grinds black pepper" cookbook:balsamic_vinaigrette_salad_dressing recipeIngredient "Pinch of salt" cookbook:balsamic_vinaigrette_salad_dressing recipeInstructions ["Mix with a wire whisk until well combined."] cookbook:balsamic_vinaigrette_salad_dressing type cookbook:recipes cookbook:balsamic_vinaigrette_salad_dressing url https://en.wikibooks.org/wiki/Cookbook:Balsamic_Vinaigrette_Salad_Dressing cookbook:balsamic_vinaigrette_salad_dressing url https://en.wikibooks.org/wiki/Cookbook:Salad_dressing cookbook:balsamic_vinaigrette_salad_dressing url https://en.wikibooks.org/wiki/Cookbook:Salad_Dressing cookbook:baltic_herring label "baltic herring" cookbook:bamboo_shoot label "bamboo shoots" cookbook:bamboo_shoot name "Bamboo Shoot" cookbook:bamboo_shoot type cookbook:ingredients cookbook:bamboo_shoot url https://en.wikibooks.org/wiki/Cookbook:Bamboo_Shoot cookbook:banana_bread_ii label "here" cookbook:banana_bread_ii name "Banana bread II" cookbook:banana_bread_ii name "Banana Bread II" cookbook:banana_bread_ii recipeCategory category:banana_recipes cookbook:banana_bread_ii recipeCategory category:bread_recipes cookbook:banana_bread_ii recipeCategory category:dessert_recipes cookbook:banana_bread_ii recipeCategory category:recipes_with_metric_units cookbook:banana_bread_ii recipeCategory category:recipes_without_servings cookbook:banana_bread_ii recipeInstructions ["preheat oven to 350F (~175C)","grease 9x5" (23x13 cm) bread pan (optionally mix some sugar with a little cinnamon and spread over buttered surface of pan)","beat eggs","mix melted butter and sugar in a large bowl (alternatively, cream butter)","stir in eggs and vanilla","combine flour, baking soda, salt (and cinnamon); add to mixture","add in sour cream, sliced bananas, walnuts","pour mixture into pan (optionally use a spatula to even out the top)","bake for ~1hr, let cool, enjoy!"] cookbook:banana_bread_ii type cookbook:recipes cookbook:banana_bread_ii url https://en.wikibooks.org/wiki/Cookbook:Banana_bread_II cookbook:banana_bread_ii url https://en.wikibooks.org/wiki/Cookbook:Banana_Bread_II cookbook:banana_bread label "banana bread" cookbook:banana_bread label "here" cookbook:banana_bread name "Banana bread" cookbook:banana_bread name "Banana Bread" cookbook:banana_bread recipeCategory category:baking_recipes cookbook:banana_bread recipeCategory category:banana_recipes cookbook:banana_bread recipeCategory category:bread_recipes cookbook:banana_bread recipeCategory category:breakfast_recipes cookbook:banana_bread recipeCategory category:dessert_recipes cookbook:banana_bread recipeCategory category:recipes_with_metric_units cookbook:banana_bread recipeCategory category:recipes_without_servings cookbook:banana_bread recipeCategory category:vegetarian_recipes cookbook:banana_bread recipeCookingTechnique cookbook:baking cookbook:banana_bread recipeEquipment cookbook:loaf_pan cookbook:banana_bread recipeEquipment cookbook:mixing_bowl cookbook:banana_bread recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C).","Lightly grease an 8&nbsp;in&nbsp;x&nbsp;4&nbsp;in (20 cm x 10 cm) loaf pan.","Combine all ingredients into a large mixing bowl. Beat well.","Pour batter into pan.","Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean."] cookbook:banana_bread type cookbook:recipes cookbook:banana_bread url https://en.wikibooks.org/wiki/Cookbook:Banana_bread cookbook:banana_bread url https://en.wikibooks.org/wiki/Cookbook:Banana_Bread cookbook:banana_chip_muffins difficulty 1 cookbook:banana_chip_muffins label "banana chip muffins" cookbook:banana_chip_muffins name "Banana Chip Muffins" cookbook:banana_chip_muffins recipeCategory category:baking_recipes cookbook:banana_chip_muffins recipeCategory category:banana_recipes cookbook:banana_chip_muffins recipeCategory category:breakfast_recipes cookbook:banana_chip_muffins recipeCategory category:chocolate_recipes cookbook:banana_chip_muffins recipeCategory category:muffin_recipes cookbook:banana_chip_muffins recipeCategory category:recipes_with_images cookbook:banana_chip_muffins recipeCategory category:recipes_with_metric_units cookbook:banana_chip_muffins recipeCategory category:very_easy_recipes cookbook:banana_chip_muffins recipeEquipment cookbook:mixing_bowl cookbook:banana_chip_muffins recipeFoodstuff cookbook:baking_powder cookbook:banana_chip_muffins recipeFoodstuff cookbook:banana cookbook:banana_chip_muffins recipeFoodstuff cookbook:chocolate cookbook:banana_chip_muffins recipeFoodstuff cookbook:egg cookbook:banana_chip_muffins recipeFoodstuff cookbook:flour cookbook:banana_chip_muffins recipeFoodstuff cookbook:milk cookbook:banana_chip_muffins recipeFoodstuff cookbook:oil_and_fat cookbook:banana_chip_muffins recipeFoodstuff cookbook:sugar cookbook:banana_chip_muffins recipeIngredient "1/2 cup granulated sugar" cookbook:banana_chip_muffins recipeIngredient "1/2 cup semisweet chocolate chips" cookbook:banana_chip_muffins recipeIngredient "1 3/4 cup all-purpose flour" cookbook:banana_chip_muffins recipeIngredient "1/4 cup cooking oil" cookbook:banana_chip_muffins recipeIngredient "1/4 cup milk" cookbook:banana_chip_muffins recipeIngredient "1 cup mashed ripe banana (about 3 medium)" cookbook:banana_chip_muffins recipeIngredient "1 egg" cookbook:banana_chip_muffins recipeIngredient "1 tablespoon baking powder" cookbook:banana_chip_muffins recipeInstructions ["Measure flour, sugar, baking powder, salt and chocolate chips into a mixing bowl. Make a well in the center.","Beat egg in a small mixing bowl until frothy. Mix in cooking oil, milk and banana.","Pour into well in flour mixture. Stir just to moisten ''(note that the batter will be lumpy)''","Fill greased muffin cups 3\/4 full. Bake at 400 \u00b0F (205 \u00b0C) for 15 to 20 minutes."] cookbook:banana_chip_muffins recipeNotes "*Taste best when still warm. " cookbook:banana_chip_muffins recipeYield 12 cookbook:banana_chip_muffins totalTime "25 - 30 minutes" cookbook:banana_chip_muffins type cookbook:recipes cookbook:banana_chip_muffins url https://en.wikibooks.org/wiki/Cookbook:Banana_Chip_Muffins cookbook:banana_chocolate_bread_pudding difficulty 2 cookbook:banana_chocolate_bread_pudding label "banana chocolate bread pudding" cookbook:banana_chocolate_bread_pudding name "Banana Chocolate Bread Pudding" cookbook:banana_chocolate_bread_pudding recipeCategory category:baking_recipes cookbook:banana_chocolate_bread_pudding recipeCategory category:banana_recipes cookbook:banana_chocolate_bread_pudding recipeCategory category:bread_recipes cookbook:banana_chocolate_bread_pudding recipeCategory category:chocolate_recipes cookbook:banana_chocolate_bread_pudding recipeCategory category:dessert_recipes cookbook:banana_chocolate_bread_pudding recipeCategory category:easy_recipes cookbook:banana_chocolate_bread_pudding recipeCategory category:pudding_and_custard_recipes cookbook:banana_chocolate_bread_pudding recipeCategory category:rum_recipes cookbook:banana_chocolate_bread_pudding recipeCategory category:vegetarian_recipes cookbook:banana_chocolate_bread_pudding recipeFoodstuff cookbook:banana cookbook:banana_chocolate_bread_pudding recipeFoodstuff cookbook:butter cookbook:banana_chocolate_bread_pudding recipeFoodstuff cookbook:chocolate cookbook:banana_chocolate_bread_pudding recipeFoodstuff cookbook:cream cookbook:banana_chocolate_bread_pudding recipeFoodstuff cookbook:egg cookbook:banana_chocolate_bread_pudding recipeFoodstuff cookbook:rum cookbook:banana_chocolate_bread_pudding recipeFoodstuff cookbook:sugar cookbook:banana_chocolate_bread_pudding recipeFoodstuff cookbook:vanilla cookbook:banana_chocolate_bread_pudding recipeIngredient "1 16 oz loaf of French bread or other non-sour white bread (stale bread is traditionally used)" cookbook:banana_chocolate_bread_pudding recipeIngredient "1 teaspoon vanilla extract" cookbook:banana_chocolate_bread_pudding recipeIngredient "2 cups whipping cream" cookbook:banana_chocolate_bread_pudding recipeIngredient "2 tablespoons butter" cookbook:banana_chocolate_bread_pudding recipeIngredient "3 bananas" cookbook:banana_chocolate_bread_pudding recipeIngredient "4 eggs" cookbook:banana_chocolate_bread_pudding recipeIngredient "5 tablespoons sugar" cookbook:banana_chocolate_bread_pudding recipeIngredient "&frac14; cup plus 2 tablespoons spiced rum" cookbook:banana_chocolate_bread_pudding recipeIngredient "&frac14; cup semisweet chocolate chips" cookbook:banana_chocolate_bread_pudding recipeInstructions ["In a cup or other small container, add 2 tablespoons of rum to the chocolate chips and soak them until they are needed in step 9","In a bowl, whisk together the eggs, whipping cream, vanilla extract, &frac14; cup rum and 3 tablespoons sugar.","Slice the bread, trim off the crusts and cut it into strips. divide the bread strips into three parts.","Butter a loaf pan","Peel the bananas, cut them in half crosswise and then lengthwise","In a skillet over medium heat, melt the butter and add the banana pieces with 2 tablespoons of sugar. cook 2 minutes, then flip the bananas over and cook the other side for 2 minutes.","Cover the bottom of the loaf pan with bread strips (use 1\/3 of the bread strips for this)","Spread half of the banana pieces on top of the layer of bread strips","Spread half of the chocolate chips on top of the bananas","Add another layer of bread strips","Pour half of the egg mix into the loaf pan and let it soak in for a minute.","Add the rest of the bananas, then the rest of the chocolate chips, then the rest of the bread strips. pour the rest of the egg mixture on top","Let the loaf pan sit for about 15 minutes while preheating the oven to 350&deg;F","Bake for 50 minutes. let cool for 10-15 minutes"] cookbook:banana_chocolate_bread_pudding recipeYield 6 cookbook:banana_chocolate_bread_pudding totalTime "1 &frac12; hours" cookbook:banana_chocolate_bread_pudding type cookbook:recipes cookbook:banana_chocolate_bread_pudding url https://en.wikibooks.org/wiki/Cookbook:Banana_Chocolate_Bread_Pudding cookbook:banana_coffee_frappe difficulty 2 cookbook:banana_coffee_frappe label "banana coffee frappe" cookbook:banana_coffee_frappe name "Banana Coffee Frappe" cookbook:banana_coffee_frappe recipeCategory category:beverages cookbook:banana_coffee_frappe recipeCategory category:easy_recipes cookbook:banana_coffee_frappe recipeCategory category:recipes_with_metric_units cookbook:banana_coffee_frappe recipeIngredient "1/2 banana, chopped" cookbook:banana_coffee_frappe recipeIngredient "1 large scoop vanilla ice-cream" cookbook:banana_coffee_frappe recipeIngredient "1 tsp coffee powder" cookbook:banana_coffee_frappe recipeIngredient "6 ice-cubes" cookbook:banana_coffee_frappe recipeInstructions ["Combine all together and mix in a blender till it is a smooth and frothy mixture.","Serve immediately."] cookbook:banana_coffee_frappe recipeYield 1 cookbook:banana_coffee_frappe totalTime "10 minutes" cookbook:banana_coffee_frappe type cookbook:recipes cookbook:banana_coffee_frappe url https://en.wikibooks.org/wiki/Cookbook:Banana_Coffee_Frappe cookbook:banana_cream-crunch_pie difficulty 1 cookbook:banana_cream-crunch_pie name "Banana Cream-Crunch Pie" cookbook:banana_cream-crunch_pie recipeCategory category:banana_recipes cookbook:banana_cream-crunch_pie recipeCategory category:chocolate_recipes cookbook:banana_cream-crunch_pie recipeCategory category:dessert_recipes cookbook:banana_cream-crunch_pie recipeCategory category:milk_recipes cookbook:banana_cream-crunch_pie recipeCategory category:pie_recipes cookbook:banana_cream-crunch_pie recipeCategory category:pudding_and_custard_recipes cookbook:banana_cream-crunch_pie recipeCategory category:southern_u.s._recipes cookbook:banana_cream-crunch_pie recipeCategory category:vegetarian_recipes cookbook:banana_cream-crunch_pie recipeCategory category:very_easy_recipes cookbook:banana_cream-crunch_pie recipeCookingTechnique cookbook:chopping cookbook:banana_cream-crunch_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:banana_cream-crunch_pie recipeCuisine cookbook:southern_cuisine cookbook:banana_cream-crunch_pie recipeEquipment cookbook:whisk cookbook:banana_cream-crunch_pie recipeFoodstuff cookbook:chocolate cookbook:banana_cream-crunch_pie recipeFoodstuff cookbook:graham_cracker cookbook:banana_cream-crunch_pie recipeFoodstuff cookbook:milk cookbook:banana_cream-crunch_pie recipeIngredient "1 (3.4-ounces) package banana cream-flavored pudding mix" cookbook:banana_cream-crunch_pie recipeIngredient "1 (6-ounce) chocolate Graham cracker pie crust" cookbook:banana_cream-crunch_pie recipeIngredient "1 (8-ounce) container frozen whipped topping" cookbook:banana_cream-crunch_pie recipeIngredient "1 cup milk" cookbook:banana_cream-crunch_pie recipeIngredient "2 bananas, sliced" cookbook:banana_cream-crunch_pie recipeIngredient "3 (1.4-ounce) toffee candy bars, chopped" cookbook:banana_cream-crunch_pie recipeIngredient "5 tablespoon coffee liqueur, divided" cookbook:banana_cream-crunch_pie recipeInstructions ["Combine pudding mix, milk, and 4 tablespoons liqueur (If desired) in a medium bowl.","Stir with wire whisk until smooth.","Gently fold 1 cup whipped topping into pudding mix.","Toss banana slices with remaining 1 tablespoon liqueur (if desired) and arrange over crust.","Sprinkle with half of chopped candy.","Spoon pudding mixture over chopped candy.","Cover and chill 1\u00bd hours until set.","Spoon remaining whipped topping on top of pie just before serving.","Sprinkle with remaining chopped candy."] cookbook:banana_cream-crunch_pie recipeYield 6 to 8 servings cookbook:banana_cream-crunch_pie totalTime "2 hours" cookbook:banana_cream-crunch_pie type cookbook:recipes cookbook:banana_cream-crunch_pie url https://en.wikibooks.org/wiki/Cookbook:Banana_Cream-Crunch_Pie cookbook:banana_cream_pie difficulty 3 cookbook:banana_cream_pie_ii label "banana cream pie ii" cookbook:banana_cream_pie_ii name "Banana Cream Pie II" cookbook:banana_cream_pie_ii name "Banana Creme Pie" cookbook:banana_cream_pie_ii recipeCategory category:baking_recipes cookbook:banana_cream_pie_ii recipeCategory category:banana_recipes cookbook:banana_cream_pie_ii recipeCategory category:dairy_recipes cookbook:banana_cream_pie_ii recipeCategory category:dessert_recipes cookbook:banana_cream_pie_ii recipeCategory category:pie_recipes cookbook:banana_cream_pie_ii recipeCategory category:recipes_with_metric_units cookbook:banana_cream_pie_ii recipeCategory category:vegetarian_recipes cookbook:banana_cream_pie_ii recipeCookingTechnique cookbook:baking cookbook:banana_cream_pie_ii recipeEquipment cookbook:saucepan cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:banana cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:butter cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:cornstarch cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:egg_white cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:egg_yolk cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:flour cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:milk cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:salt cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:sugar cookbook:banana_cream_pie_ii recipeFoodstuff cookbook:vanilla cookbook:banana_cream_pie_ii recipeIngredient "1/3 cup all purpose flour or" cookbook:banana_cream_pie_ii recipeIngredient "1/4 tsp salt" cookbook:banana_cream_pie_ii recipeIngredient "1 9-inch (23 cm) baked pastry shell" cookbook:banana_cream_pie_ii recipeIngredient "1 tsp vanilla extract" cookbook:banana_cream_pie_ii recipeIngredient "2 cups milk" cookbook:banana_cream_pie_ii recipeIngredient "2 Tbs butter" cookbook:banana_cream_pie_ii recipeIngredient "3/4 cup sugar" cookbook:banana_cream_pie_ii recipeIngredient "3 egg yolks, slightly beaten" cookbook:banana_cream_pie_ii recipeIngredient "3 large bananas or 4 medium bananas, sliced" cookbook:banana_cream_pie_ii recipeIngredient ":3 Tbs cornstarch" cookbook:banana_cream_pie_ii recipeIngredient "meringue made from the leftover egg whites (optional)" cookbook:banana_cream_pie_ii recipeInstructions ["Combine sugar, cornstarch, and salt in a saucepan.","Add milk gradually.","Cook, stirring constantly, over medium heat until bubbly.","Cook and stir an additional 2 minutes and remove from burner.","Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.","Remove from heat.","Add butter and vanilla and stir until smooth.","Slice 3-4 bananas into the cooled baked pastry shell.","Top with pudding mixture and spread meringue (if desired) on top of the pie.","Bake at 350\u00b0F (175\u00b0C) for 12\u201315 minutes."] cookbook:banana_cream_pie_ii recipeNotes "* Fresh whipped cream can be substituted for meringue after the pie is baked. * Based on [http:\/\/www-2.cs.cmu.edu\/~mjw\/recipes\/pie\/sweet\/ban-crm-pie.html Recipe Archive: Banana Cream Pie July 1993] " cookbook:banana_cream_pie_ii type cookbook:recipes cookbook:banana_cream_pie_ii url https://en.wikibooks.org/wiki/Cookbook:Banana_Cream_Pie_II cookbook:banana_cream_pie_ii url https://en.wikibooks.org/wiki/Cookbook:Banana_Creme_Pie cookbook:banana_cream_pie label "banana cream pie" cookbook:banana_cream_pie name "Banana Cream Pie" cookbook:banana_cream_pie recipeCategory category:american_dessert_recipes cookbook:banana_cream_pie recipeCategory category:banana_recipes cookbook:banana_cream_pie recipeCategory category:dessert_recipes cookbook:banana_cream_pie recipeCategory category:medium_difficulty_recipes cookbook:banana_cream_pie recipeCategory category:pie_recipes cookbook:banana_cream_pie recipeCategory category:vegetarian_recipes cookbook:banana_cream_pie recipeYield 6-8 cookbook:banana_cream_pie totalTime "prep: 30 minutes, cooking: ~30 minutes" cookbook:banana_cream_pie type cookbook:recipes cookbook:banana_cream_pie url https://en.wikibooks.org/wiki/Cookbook:Banana_Cream_Pie cookbook:banana_curry label "banana curry" cookbook:banana_curry name "Banana Curry" cookbook:banana_curry recipeCategory category:banana_recipes cookbook:banana_curry recipeCategory category:curry_recipes cookbook:banana_curry recipeCategory category:recipes_with_metric_units cookbook:banana_curry recipeFoodstuff cookbook:banana cookbook:banana_curry recipeFoodstuff cookbook:butter cookbook:banana_curry recipeFoodstuff cookbook:chili_powder cookbook:banana_curry recipeFoodstuff cookbook:cream cookbook:banana_curry recipeFoodstuff cookbook:cumin cookbook:banana_curry recipeFoodstuff cookbook:curry_powder cookbook:banana_curry recipeFoodstuff cookbook:garam_masala cookbook:banana_curry recipeFoodstuff cookbook:lemon_juice cookbook:banana_curry recipeFoodstuff cookbook:milk cookbook:banana_curry recipeFoodstuff cookbook:salt cookbook:banana_curry recipeFoodstuff cookbook:turmeric cookbook:banana_curry recipeIngredient "½ teaspoon cumin seeds" cookbook:banana_curry recipeIngredient "½ teaspoon garam masala or good curry powder" cookbook:banana_curry recipeIngredient "½ teaspoon red pepper (chili)" cookbook:banana_curry recipeIngredient "½ teaspoon turmeric powder" cookbook:banana_curry recipeIngredient "2 teaspoons lemon juice" cookbook:banana_curry recipeIngredient "30 g butter" cookbook:banana_curry recipeIngredient "4 tablespoons double cream" cookbook:banana_curry recipeIngredient "750 g banana (slightly unripe)" cookbook:banana_curry recipeIngredient "half a glass of milk" cookbook:banana_curry recipeIngredient "some salt" cookbook:banana_curry recipeInstructions ["Cut banana in 2 cm slices.","Add to bananas: milk, cream, garam masala (or curry) powder, chili, lemon (add some salt).","Melt butter, add cumin seeds and turmeric, cook at medium low for a couple of minutes, until a fragrant smell develops.","Add bananas and their sauce.","Cook on a gentle flame until ready (depends on banana's ripeness) &#8212; do not overcook."] cookbook:banana_curry type cookbook:recipes cookbook:banana_curry url https://en.wikibooks.org/wiki/Cookbook:Banana_Curry cookbook:banana_flour label "banana flour" cookbook:banana label "'''banana'''" cookbook:banana label "banana" cookbook:banana label "banana leaves" cookbook:banana label "bananas" cookbook:banana label "mashed ripe banana" cookbook:banana name "Banana" cookbook:banana_nutmeg_pancakes difficulty 2 cookbook:banana_nutmeg_pancakes name "Banana Nutmeg Pancakes" cookbook:banana_nutmeg_pancakes recipeCategory category:american_recipes cookbook:banana_nutmeg_pancakes recipeCategory category:banana_recipes cookbook:banana_nutmeg_pancakes recipeCategory category:breakfast_recipes cookbook:banana_nutmeg_pancakes recipeCategory category:easy_recipes cookbook:banana_nutmeg_pancakes recipeCategory category:inexpensive_recipes cookbook:banana_nutmeg_pancakes recipeCategory category:nutmeg_recipes cookbook:banana_nutmeg_pancakes recipeCategory category:pancake_recipes cookbook:banana_nutmeg_pancakes recipeCategory category:vegetarian_recipes cookbook:banana_nutmeg_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:banana_nutmeg_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:banana_nutmeg_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:banana_nutmeg_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:banana_nutmeg_pancakes recipeEquipment cookbook:frying_pan cookbook:banana_nutmeg_pancakes recipeEquipment cookbook:griddle cookbook:banana_nutmeg_pancakes recipeEquipment cookbook:microwave_oven cookbook:banana_nutmeg_pancakes recipeEquipment cookbook:whisk cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:baking_powder cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:baking_soda cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:banana cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:butter cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:buttermilk cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:egg cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:flour cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:milk cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:nutmeg cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:salt cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:sugar cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:vanilla cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:banana_nutmeg_pancakes recipeFoodstuff cookbook:water cookbook:banana_nutmeg_pancakes recipeIngredient "¾ cup buttermilk" cookbook:banana_nutmeg_pancakes recipeIngredient "¼ cup milk" cookbook:banana_nutmeg_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:banana_nutmeg_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:banana_nutmeg_pancakes recipeIngredient "½ teaspoon nutmeg" cookbook:banana_nutmeg_pancakes recipeIngredient "½ teaspoon salt" cookbook:banana_nutmeg_pancakes recipeIngredient "1 cup all-purpose bleached flour" cookbook:banana_nutmeg_pancakes recipeIngredient "1 large egg" cookbook:banana_nutmeg_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:banana_nutmeg_pancakes recipeIngredient "2 small bananas, thinly sliced" cookbook:banana_nutmeg_pancakes recipeIngredient "2 tablespoon unsalted butter, melted" cookbook:banana_nutmeg_pancakes recipeIngredient "2 teaspoons sugar" cookbook:banana_nutmeg_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:banana_nutmeg_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk nutmeg into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Drop 5 or 6 slices of banana over the uncooked side of each pancake as it cooks.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:banana_nutmeg_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:banana_nutmeg_pancakes recipeYield 8 4-inch pancakes cookbook:banana_nutmeg_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:banana_nutmeg_pancakes type cookbook:recipes cookbook:banana_nutmeg_pancakes url https://en.wikibooks.org/wiki/Cookbook:Banana_Nutmeg_Pancakes cookbook:banana_nut_muffin difficulty 2 cookbook:banana_nut_muffin label "banana nut muffins" cookbook:banana_nut_muffin name "Banana nut muffin" cookbook:banana_nut_muffin name "Banana Nut Muffin" cookbook:banana_nut_muffin recipeCategory category:baking_recipes cookbook:banana_nut_muffin recipeCategory category:banana_recipes cookbook:banana_nut_muffin recipeCategory category:easy_recipes cookbook:banana_nut_muffin recipeCategory category:muffin_recipes cookbook:banana_nut_muffin recipeCategory category:recipes_with_images cookbook:banana_nut_muffin recipeCategory category:recipes_with_metric_units cookbook:banana_nut_muffin recipeCategory category:vegetarian_recipes cookbook:banana_nut_muffin recipeCookingTechnique cookbook:baking cookbook:banana_nut_muffin recipeFoodstuff cookbook:baking_powder cookbook:banana_nut_muffin recipeFoodstuff cookbook:banana cookbook:banana_nut_muffin recipeFoodstuff cookbook:egg cookbook:banana_nut_muffin recipeFoodstuff cookbook:flour cookbook:banana_nut_muffin recipeFoodstuff cookbook:honey cookbook:banana_nut_muffin recipeFoodstuff cookbook:milk cookbook:banana_nut_muffin recipeFoodstuff cookbook:molasses cookbook:banana_nut_muffin recipeFoodstuff cookbook:nuts_and_seeds cookbook:banana_nut_muffin recipeFoodstuff cookbook:salt cookbook:banana_nut_muffin recipeFoodstuff cookbook:sugar cookbook:banana_nut_muffin recipeFoodstuff cookbook:vegetable_oil cookbook:banana_nut_muffin recipeFoodstuff cookbook:walnut cookbook:banana_nut_muffin recipeFoodstuff cookbook:whole_wheat_flour cookbook:banana_nut_muffin recipeIngredient "½ cups (120 ml) chopped nuts (such as walnuts)" cookbook:banana_nut_muffin recipeIngredient "¼ cup vegetable oil" cookbook:banana_nut_muffin recipeIngredient "½ tsp. salt" cookbook:banana_nut_muffin recipeIngredient "1 cup milk (or soy milk)" cookbook:banana_nut_muffin recipeIngredient "1⅓ cups (320 g) whole wheat flour" cookbook:banana_nut_muffin recipeIngredient "1 tbsp. honey (or molasses, or 1 T honey, 1 T sugar)" cookbook:banana_nut_muffin recipeIngredient "2 egg" cookbook:banana_nut_muffin recipeIngredient "2 or 3 bananas, mashed" cookbook:banana_nut_muffin recipeIngredient "2 tsp. baking powder" cookbook:banana_nut_muffin recipeIngredient "⅔ cups (160 ml) white flour" cookbook:banana_nut_muffin recipeIngredient "Note: Add sugar to taste, if necessary." cookbook:banana_nut_muffin recipeInstructions ["Preheat oven to 400\u00b0F (200\u00b0C).","Grease a muffin tin.","Cream eggs, honey\/molasses\/sugar, milk, vegetable oil, and bananas.","Combine dry ingredients, then mix sparingly with wet ingredients. Lumpy batter is to be expected.","Bake for 20 to 25 (probably 25) minutes."] cookbook:banana_nut_muffin recipeYield 20 2-inch muffins cookbook:banana_nut_muffin totalTime "prep: ~15 minutes, baking: 20-25 minutes" cookbook:banana_nut_muffin type cookbook:recipes cookbook:banana_nut_muffin url https://en.wikibooks.org/wiki/Cookbook:Banana_nut_muffin cookbook:banana_nut_muffin url https://en.wikibooks.org/wiki/Cookbook:Banana_Nut_Muffin cookbook:banana_pecan_bread name "Banana Pecan Bread" cookbook:banana_pecan_bread recipeCategory category:banana_recipes cookbook:banana_pecan_bread recipeCategory category:bread_recipes cookbook:banana_pecan_bread recipeCategory category:pecan_recipes cookbook:banana_pecan_bread recipeCategory category:recipes_from_foodista cookbook:banana_pecan_bread recipeIngredient "½ cup butter (one stick) – room temp" cookbook:banana_pecan_bread recipeIngredient "½ tsp salt" cookbook:banana_pecan_bread recipeIngredient "1 Cup chopped Pecans" cookbook:banana_pecan_bread recipeIngredient "1 cup sugar" cookbook:banana_pecan_bread recipeIngredient "1 tsp lemon juice" cookbook:banana_pecan_bread recipeIngredient "2 bananas – fully ripe – a little over ripe is best" cookbook:banana_pecan_bread recipeIngredient "2 Cups all purpose flour – sifted" cookbook:banana_pecan_bread recipeIngredient "2 eggs beaten (room temp)" cookbook:banana_pecan_bread recipeIngredient "3 tsp baking powder" cookbook:banana_pecan_bread recipeInstructions ["Preheat oven to 325. Prepare loaf pan by using baking spray such as Baker's Joy. Sift together the flour, baking powder and salt.","In the bowl of a stand mixer, cream together on medium speed the butter, sugar and eggs. Add the bananas and lemon juice and mix until creamy. Add the dry ingredients to the wet ingredients. mix x 3 minutes - turn the mixer off, scrape down the sides, reset to medium and mix for another minutes. Then add the pecans and mix for about 20 seconds.","Turn into a prepared 1 \u00bd lb loaf pan. Bake x 60-75 minutes"] cookbook:banana_pecan_bread type cookbook:recipes cookbook:banana_pecan_bread url https://en.wikibooks.org/wiki/Cookbook:Banana_Pecan_Bread cookbook:banana_pie label "banana pie" cookbook:banana recipeCategory category:featured_ingredient_candidate cookbook:banana recipeCategory category:ingredients_available_all_year cookbook:banana_roll difficulty 4 cookbook:banana_roll name "Banana Roll" cookbook:banana_roll recipeCategory category:dessert_recipes cookbook:banana_roll recipeCategory category:difficult_recipes cookbook:banana_roll recipeCategory category:recipes_with_images cookbook:banana_roll recipeInstructions ["Preheat oven to 375 degrees (180\u00b0C). Grease a 15\u00d710 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).","In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.","Bake for 13-15 minutes or until center springs back when lightly touched.","Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.","When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.","When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.","To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices.<\/text>"] cookbook:banana_roll recipeYield 12-15 cookbook:banana_roll totalTime "90 minutes" cookbook:banana_roll type cookbook:recipes cookbook:banana_roll url https://en.wikibooks.org/wiki/Cookbook:Banana_Roll cookbook:banana_split_ii difficulty 1 cookbook:banana_split_ii label "banana split" cookbook:banana_split_ii name "Banana split" cookbook:banana_split_ii name "Banana Split" cookbook:banana_split_ii name "Banana Split II" cookbook:banana_split_ii recipeCategory category:banana_recipes cookbook:banana_split_ii recipeCategory category:dessert_recipes cookbook:banana_split_ii recipeCategory category:ice_cream_recipes cookbook:banana_split_ii recipeCategory category:recipes_with_images cookbook:banana_split_ii recipeCategory category:very_easy_recipes cookbook:banana_split_ii recipeFoodstuff cookbook:banana cookbook:banana_split_ii recipeIngredient "1 banana" cookbook:banana_split_ii recipeIngredient "1 scoop each of vanilla ice-cream, strawberry ice-cream, chocolate ice-cream and chocolate sauce." cookbook:banana_split_ii recipeIngredient "a banana" cookbook:banana_split_ii recipeIngredient "hundreds and thousands of sprinkles" cookbook:banana_split_ii recipeIngredient "ice-cream (of your choice)" cookbook:banana_split_ii recipeIngredient "ice-cream topping (of your choice)" cookbook:banana_split_ii recipeIngredient "maraschino cherries" cookbook:banana_split_ii recipeIngredient "whipped cream" cookbook:banana_split_ii recipeInstructions ["Peel the banana and cut it in half (length wise) and place it in the serving bowl.","Place three full scoops of ice-cream in-between the two pieces of banana.","Cover the whole thing with a generous serving of whipped cream.","Cover that with a generous serve of ice-cream topping of your choice.","Sprinkle some hundreds and thousands of sprinkles over the top of all of that.","Place a maraschino cherry on top."] cookbook:banana_split_ii recipeInstructions ["Split the banana in 2 parts and put them side by side.","Place vanilla ice-cream in middle and strawberry and chocolate ice-creams on the side.","And then, pour some chocolate sauce over them.","Serve immediately."] cookbook:banana_split_ii recipeYield 1 cookbook:banana_split_ii totalTime "prep: 5 minute" cookbook:banana_split_ii type cookbook:recipes cookbook:banana_split_ii url https://en.wikibooks.org/wiki/Cookbook:Banana_split cookbook:banana_split_ii url https://en.wikibooks.org/wiki/Cookbook:Banana_Split cookbook:banana_split_ii url https://en.wikibooks.org/wiki/Cookbook:Banana_Split_II cookbook:banana type cookbook:fruits cookbook:banana type cookbook:ingredients cookbook:banana url https://en.wikibooks.org/wiki/Cookbook:Banana cookbook:bandeja_paisa label "bandeja paisa" cookbook:bangers_&_mash difficulty 2 cookbook:bangers_&_mash label "bangers & mash" cookbook:bangers_&_mash name "Bangers & Mash" cookbook:bangers_&_mash recipeCategory category:boiled_recipes cookbook:bangers_&_mash recipeCategory category:english_recipes cookbook:bangers_&_mash recipeCategory category:main_course_recipes cookbook:bangers_&_mash recipeCategory category:meat_recipes cookbook:bangers_&_mash recipeCategory category:potato_recipes cookbook:bangers_&_mash recipeCategory category:sausage_recipes cookbook:bangers_&_mash recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:bangers_&_mash recipeIngredient "2 or 3 good British butcher's sausages per person" cookbook:bangers_&_mash recipeIngredient "A little veg oil" cookbook:bangers_&_mash recipeIngredient "A splash of milk" cookbook:bangers_&_mash recipeIngredient "Potatoes - maris piper potatoes are good. 2 medium-to-large potatoes per person" cookbook:bangers_&_mash recipeIngredient "Some butter or marge" cookbook:bangers_&_mash recipeYield 2 cookbook:bangers_&_mash totalTime "30 mins" cookbook:bangers_&_mash type cookbook:recipes cookbook:bangers_&_mash url https://en.wikibooks.org/wiki/Cookbook:Bangers_&_Mash cookbook:bangers_&_mash recipeCategory category:easy_recipes cookbook:bangers_&_mash recipeCategory category:recipes_with_images cookbook:bangers_&_mash type cookbook:recipes cookbook:bangladesh_curry name "Bangladesh Curry" cookbook:bangladesh_curry recipeCategory category:boiled_recipes cookbook:bangladesh_curry recipeCategory category:chicken_recipes cookbook:bangladesh_curry recipeCategory category:curry_recipes cookbook:bangladesh_curry recipeCategory category:main_course_recipes cookbook:bangladesh_curry recipeCategory category:recipes_with_metric_units cookbook:bangladesh_curry recipeCategory category:sauce_recipes cookbook:bangladesh_curry recipeCategory category:tomato_recipes cookbook:bangladesh_curry recipeFoodstuff cookbook:chicken cookbook:bangladesh_curry recipeFoodstuff cookbook:coriander cookbook:bangladesh_curry recipeFoodstuff cookbook:garlic cookbook:bangladesh_curry recipeFoodstuff cookbook:ginger cookbook:bangladesh_curry recipeFoodstuff cookbook:lime cookbook:bangladesh_curry recipeFoodstuff cookbook:onion cookbook:bangladesh_curry recipeFoodstuff cookbook:rice cookbook:bangladesh_curry recipeFoodstuff cookbook:tomato cookbook:bangladesh_curry recipeFoodstuff cookbook:yogurt cookbook:bangladesh_curry recipeIngredient "¼ tsp ground turmeric" cookbook:bangladesh_curry recipeIngredient "100 ml/3½ fl oz water" cookbook:bangladesh_curry recipeIngredient "1-2 mild green chillies" cookbook:bangladesh_curry recipeIngredient "1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks" cookbook:bangladesh_curry recipeIngredient "1 lime (or lemon)" cookbook:bangladesh_curry recipeIngredient "1 medium onion" cookbook:bangladesh_curry recipeIngredient "1 tsp ground coriander" cookbook:bangladesh_curry recipeIngredient "1 tsp ground cumin" cookbook:bangladesh_curry recipeIngredient "2 garlic cloves" cookbook:bangladesh_curry recipeIngredient "2 tbsp yoghurt" cookbook:bangladesh_curry recipeIngredient "3cm/1in piece root ginger" cookbook:bangladesh_curry recipeIngredient "4-6 medium tomatoes" cookbook:bangladesh_curry recipeIngredient "4 tbsp vegetable oil" cookbook:bangladesh_curry recipeIngredient "a small bunch of coriander leaves" cookbook:bangladesh_curry recipeIngredient "cooked rice, to serve" cookbook:bangladesh_curry recipeIngredient "salt and freshly ground black pepper" cookbook:bangladesh_curry recipeInstructions ["To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.","Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.","Meanwhile, peel and finely chop the ginger and the garlic.","Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.","Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.","Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.","Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.","Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.","Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice."] cookbook:bangladesh_curry type cookbook:recipes cookbook:bangladesh_curry url https://en.wikibooks.org/wiki/Cookbook:Bangladesh_Curry cookbook:bánh_mì label "bánh mì" cookbook:bánh_mì name "Bánh Mì" cookbook:banh_mi recipeCategory category:featured_recipes cookbook:bánh_mì recipeCategory category:featured_recipes cookbook:bánh_mì recipeCategory category:recipes_with_images cookbook:banh_mi recipeCategory category:sandwich_recipes cookbook:bánh_mì recipeCategory category:sandwich_recipes cookbook:banh_mi recipeCategory category:vietnamese_recipes cookbook:bánh_mì recipeCategory category:vietnamese_recipes cookbook:banh_mi recipeCuisine cookbook:cuisine_of_vietnam cookbook:bánh_mì recipeCuisine cookbook:cuisine_of_vietnam cookbook:banh_mi type cookbook:recipes cookbook:bánh_mì type cookbook:recipes cookbook:bánh_mì url https://en.wikibooks.org/wiki/Cookbook:Bánh_Mì cookbook:bánh_xèo label "bánh xèo" cookbook:banketstaaf label "banketstaaf" cookbook:banoffee_pie difficulty 3 cookbook:banoffee_pie label "banoffee pie" cookbook:banoffee_pie name "Banoffee Pie" cookbook:banoffee_pie recipeCategory category:baking_recipes cookbook:banoffee_pie recipeCategory category:banana_recipes cookbook:banoffee_pie recipeCategory category:dairy_recipes cookbook:banoffee_pie recipeCategory category:dessert_recipes cookbook:banoffee_pie recipeCategory category:medium_difficulty_recipes cookbook:banoffee_pie recipeCategory category:pie_recipes cookbook:banoffee_pie recipeCategory category:recipes_with_images cookbook:banoffee_pie recipeFoodstuff cookbook:banana cookbook:banoffee_pie recipeFoodstuff cookbook:butter cookbook:banoffee_pie recipeFoodstuff cookbook:castor_sugar cookbook:banoffee_pie recipeFoodstuff cookbook:cream cookbook:banoffee_pie recipeIngredient "10oz (275g) butter" cookbook:banoffee_pie recipeIngredient "1/4 pint (150ml) double cream" cookbook:banoffee_pie recipeIngredient "1 tin (400g) sweetened condensed milk" cookbook:banoffee_pie recipeIngredient "2 bananas" cookbook:banoffee_pie recipeIngredient "6oz (175g) caster sugar" cookbook:banoffee_pie recipeIngredient "9oz (250g) gingernut (or digestive) biscuits" cookbook:banoffee_pie recipeYield 6 to 8 cookbook:banoffee_pie totalTime "2 hours" cookbook:banoffee_pie type cookbook:recipes cookbook:banoffee_pie url https://en.wikibooks.org/wiki/Cookbook:Banoffee_Pie cookbook:bansh label "bansh" cookbook:baozi difficulty 3 cookbook:baozi label "baozi" cookbook:baozi name "Baozi" cookbook:baozi recipeCategory category:bread_recipes cookbook:baozi recipeCategory category:chinese_recipes cookbook:baozi recipeCategory category:dumpling_recipes cookbook:baozi recipeCategory category:medium_difficulty_recipes cookbook:baozi recipeCategory category:recipes_with_images cookbook:baozi recipeCategory category:recipes_with_metric_units cookbook:baozi recipeCategory category:steamed_recipes cookbook:baozi recipeCuisine cookbook:cuisine_of_china cookbook:baozi recipeYield 12 baozi cookbook:baozi totalTime "prep: 30 minutes, rise: 2 hours +, cooking: ~20 minutes" cookbook:baozi type cookbook:recipes cookbook:baozi url https://en.wikibooks.org/wiki/Cookbook:Baozi cookbook:barbecue_beef_brisket_sandwiches name "Barbecue Beef Brisket Sandwiches" cookbook:barbecue_beef_brisket_sandwiches recipeCategory category:beef_recipes cookbook:barbecue_beef_brisket_sandwiches recipeInstructions ["Place mesquite into the firebox of a 250\u00b0 smoker.","Trim fat cap to 1\/4 inch. Place brisket into a large foil pouch and pour in vinegar mixture, 1\/4 cup Worcestershire sauce, and 1\/4 cup honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.","Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.","Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.","Place some vinegar mixture into a squirt bottle and serve with sandwiches.<\/text>"] cookbook:barbecue_beef_brisket_sandwiches type cookbook:recipes cookbook:barbecue_beef_brisket_sandwiches url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Beef_Brisket_Sandwiches cookbook:barbecue_chicken name "Barbecue Chicken" cookbook:barbecue_chicken recipeCategory category:barbecue_recipes cookbook:barbecue_chicken recipeCategory category:chicken_recipes cookbook:barbecue_chicken recipeCategory category:grilled_recipes cookbook:barbecue_chicken recipeCategory category:main_course_recipes cookbook:barbecue_chicken recipeInstructions ["Combine all brine ingredients in a 2-gallon zip-top bag. Insert chicken and refrigerate for 2 hours.","Combine sauce ingredients and bring to a boil over medium high heat until reduced by 1\/2.","Quickly swab the grill with an oiled towel tied with twine to lube.","Combine Rub ingredients and massage all over chicken. Refrigerate for 30 minutes.","Grill chicken over a preheated charcoal grill, turning often, for 10 minutes. Cook, turning often and brushing with sauce when turned, until internal temperature reaches 165\u00b0 in the breast and 170\u00b0 for the dark meat.","Cover with foil and let rest 7 minutes. Meanwhile, boil remaining sauce for 5 minutes and place in a squirt bottle. Serve chicken with sauce on the side."] cookbook:barbecue_chicken_rub label "barbecue chicken rub" cookbook:barbecue_chicken_rub name "Barbecue Chicken Rub" cookbook:barbecue_chicken_rub name "BBQ Chicken Rub" cookbook:barbecue_chicken_rub recipeCategory category:barbecue_recipes cookbook:barbecue_chicken_rub recipeCategory category:recipes_with_metric_units cookbook:barbecue_chicken_rub recipeCategory category:spice_mix_recipes cookbook:barbecue_chicken_rub recipeCategory category:texas_recipes cookbook:barbecue_chicken_rub recipeFoodstuff cookbook:cayenne_pepper cookbook:barbecue_chicken_rub recipeFoodstuff cookbook:chili_powder cookbook:barbecue_chicken_rub recipeIngredient "1/4 cup cayenne pepper" cookbook:barbecue_chicken_rub recipeIngredient "1/4 cup dried rosemary" cookbook:barbecue_chicken_rub recipeIngredient "1/4 cup dry mustard" cookbook:barbecue_chicken_rub recipeIngredient "1/4 cup lemon pepper" cookbook:barbecue_chicken_rub recipeIngredient "1/4 cup salt" cookbook:barbecue_chicken_rub recipeIngredient "3/4 cup turbinado or light brown sugar" cookbook:barbecue_chicken_rub recipeIngredient "4 tablespoons chili powder" cookbook:barbecue_chicken_rub type cookbook:recipes cookbook:barbecue_chicken_rub url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Chicken_Rub cookbook:barbecue_chicken_rub url https://en.wikibooks.org/wiki/Cookbook:BBQ_Chicken_Rub cookbook:barbecue_chicken type cookbook:recipes cookbook:barbecue_chicken url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Chicken cookbook:barbecue_cooking name "Barbecue cooking" cookbook:barbecue_cooking name "Barbecue Cooking" cookbook:barbecue_cooking recipeCategory category:assemblages cookbook:barbecue_cooking type cookbook:assemblages cookbook:barbecue_cooking type cookbook:cooking_techniques cookbook:barbecue_cooking url https://en.wikibooks.org/wiki/Cookbook:Barbecue_cooking cookbook:barbecue_cooking url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Cooking cookbook:barbecued_spare_ribs difficulty 3 cookbook:barbecued_spare_ribs label "barbecued spare ribs" cookbook:barbecued_spare_ribs label "spare ribs" cookbook:barbecued_spare_ribs name "Barbecued Spare Ribs" cookbook:barbecued_spare_ribs recipeCategory category:american_recipes cookbook:barbecued_spare_ribs recipeCategory category:asian_recipes cookbook:barbecued_spare_ribs recipeCategory category:baked_recipes cookbook:barbecued_spare_ribs recipeCategory category:barbecue_recipes cookbook:barbecued_spare_ribs recipeCategory category:gluten-free_recipes cookbook:barbecued_spare_ribs recipeCategory category:main_course_recipes cookbook:barbecued_spare_ribs recipeCategory category:medium_difficulty_recipes cookbook:barbecued_spare_ribs recipeCategory category:pork_recipes cookbook:barbecued_spare_ribs recipeCategory category:recipes_with_images cookbook:barbecued_spare_ribs recipeCookingTechnique cookbook:basting cookbook:barbecued_spare_ribs recipeCookingTechnique cookbook:marinating cookbook:barbecued_spare_ribs recipeCuisine cookbook:cuisine_of_the_united_states cookbook:barbecued_spare_ribs recipeCuisine cookbook:louisiana_creole_cuisine cookbook:barbecued_spare_ribs recipeCuisine cookbook:new_england_cuisine cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:garlic cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:hoisin_sauce cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:honey cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:pepper cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:pork cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:sake cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:salt cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:soy_sauce cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:stock cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:sugar cookbook:barbecued_spare_ribs recipeFoodstuff cookbook:vinegar cookbook:barbecued_spare_ribs recipeIngredient "1/4 cup soy sauce" cookbook:barbecued_spare_ribs recipeIngredient "1/4 teaspoon of freshly ground white pepper" cookbook:barbecued_spare_ribs recipeIngredient "1 tablespoon sake" cookbook:barbecued_spare_ribs recipeIngredient "1 teaspoon sugar" cookbook:barbecued_spare_ribs recipeIngredient "2 cloves garlic, minced" cookbook:barbecued_spare_ribs recipeIngredient "2 pounds pork spare ribs" cookbook:barbecued_spare_ribs recipeIngredient "2 tablespoons hoisin sauce" cookbook:barbecued_spare_ribs recipeIngredient "2 tablespoons honey" cookbook:barbecued_spare_ribs recipeIngredient "2 tablespoons pork stock" cookbook:barbecued_spare_ribs recipeIngredient "2 tablespoons white vinegar" cookbook:barbecued_spare_ribs recipeIngredient "Freshly ground black pepper and salt to taste" cookbook:barbecued_spare_ribs recipeIngredient "(Optional) 2 teaspoons Cumin" cookbook:barbecued_spare_ribs recipeInstructions ["Place spare ribs in a large baking dish in one layer. In a small bowl, combine the remaining ingredients. Pour over spare ribs and coat on both sides. Marinate overnight, basting occasionally.","Preheat the oven to 375 \u00b0F. Place a large, shallow roasting pan on the oven bottom. Fill with 1\/2 inch water. Place spare ribs on a roasting rack.","Roast ribs for 45 minutes.","Raise oven temperature to 450 \u00b0F, and roast for 15 more minutes.","Serve hot or cold."] cookbook:barbecued_spare_ribs recipeNotes "*Alternatively, bake at 375 \u00b0F for 20 mins then lower the temp to 325 \u00b0F for 1 hour; this renders most of the fat and produces very tender meat. *To actually barbecue the ribs on a grill, get grill temperature to 225 degrees and cook for 5-6 hours. " cookbook:barbecued_spare_ribs recipeYield 4 cookbook:barbecued_spare_ribs totalTime "prep: overnight , cooking: 60 minutes" cookbook:barbecued_spare_ribs type cookbook:recipes cookbook:barbecued_spare_ribs url https://en.wikibooks.org/wiki/Cookbook:Barbecued_Spare_Ribs cookbook:barbecue_meatloaf name "Barbecue Meatloaf" cookbook:barbecue_meatloaf recipeCategory category:american_recipes cookbook:barbecue_meatloaf recipeCategory category:baked_recipes cookbook:barbecue_meatloaf recipeCategory category:barbecue_sauce_recipes cookbook:barbecue_meatloaf recipeCategory category:ground_beef_recipes cookbook:barbecue_meatloaf recipeCuisine cookbook:cuisine_of_the_united_states cookbook:barbecue_meatloaf recipeCuisine cookbook:louisiana_creole_cuisine cookbook:barbecue_meatloaf recipeCuisine cookbook:new_england_cuisine cookbook:barbecue_meatloaf recipeIngredient "1 1/2 tbs Worcestershire sauce" cookbook:barbecue_meatloaf recipeIngredient "1 1/2 teaspoon salt" cookbook:barbecue_meatloaf recipeIngredient "1/2 cup barbecue sauce" cookbook:barbecue_meatloaf recipeIngredient "1/2 onion, roughly chopped" cookbook:barbecue_meatloaf recipeIngredient "1/2 red bell pepper" cookbook:barbecue_meatloaf recipeIngredient "1/2 teaspoon cayenne pepper" cookbook:barbecue_meatloaf recipeIngredient "1/2 teaspoon ground black pepper" cookbook:barbecue_meatloaf recipeIngredient "18 ounces ground chuck" cookbook:barbecue_meatloaf recipeIngredient "18 ounces ground sirloin" cookbook:barbecue_meatloaf recipeIngredient "1 carrot, peeled and broken" cookbook:barbecue_meatloaf recipeIngredient "1 egg" cookbook:barbecue_meatloaf recipeIngredient "1 tbs blackstrap molasses" cookbook:barbecue_meatloaf recipeIngredient "1 teaspoon chili powder" cookbook:barbecue_meatloaf recipeIngredient "1 teaspoon dried thyme" cookbook:barbecue_meatloaf recipeIngredient "2 tbs Tabasco or something that tastes like it" cookbook:barbecue_meatloaf recipeIngredient "3 whole cloves garlic" cookbook:barbecue_meatloaf recipeIngredient "6 ounces garlic-flavored croutons" cookbook:barbecue_meatloaf recipeInstructions ["Heat oven to 325 degrees F.","In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. #Place this mixture into a large bowl and set aside.","Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.","Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.","Season the meat mixture with the salt and add the egg.","Combine thoroughly, but avoid squeezing the meat.","Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.","Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees F.","Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.","Once the meatloaf has reached 155 degrees F, take it out of the oven and let it sit for about 8-10 minutes before serving."] cookbook:barbecue_meatloaf type cookbook:recipes cookbook:barbecue_meatloaf url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Meatloaf cookbook:barbecue_potato_chips name "Barbecue Potato Chips" cookbook:barbecue_potato_chips recipeCategory category:potato_recipes cookbook:barbecue_potato_chips recipeInstructions ["Heat oil to 375\u00b0. Fry potatoes, adding one slice at a time, working in batches if needed for 4-5 minutes. Drain on a cooling rack. Once all potatoes have been fried, sprinkle liberally with Rub. Serve.<\/text>"] cookbook:barbecue_potato_chips type cookbook:recipes cookbook:barbecue_potato_chips url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Potato_Chips cookbook:barbecue_prime_rib name "Barbecue Prime Rib" cookbook:barbecue_prime_rib recipeCategory category:barbecue_recipes cookbook:barbecue_prime_rib recipeCategory category:beef_recipes cookbook:barbecue_prime_rib recipeCategory category:expensive_recipes cookbook:barbecue_prime_rib recipeCategory category:main_course_recipes cookbook:barbecue_prime_rib recipeCategory category:smoked_recipes cookbook:barbecue_prime_rib recipeCategory category:texas_recipes cookbook:barbecue_prime_rib recipeIngredient "1 4-bone standing rib roast, prime grade" cookbook:barbecue_prime_rib recipeIngredient "Canola oil, as needed" cookbook:barbecue_prime_rib recipeIngredient "Large mesquite chunks" cookbook:barbecue_prime_rib recipeIngredient "Prime Rib seasoning, as needed" cookbook:barbecue_prime_rib recipeInstructions ["Coat roast with oil. Shake on seasoning and massage into meat.","Place '''dry''' mesquite chunks into firebox of a 250\u00b0 smoker.","Insert a probe thermometer into center of roast and set for 118\u00b0.","Place roast into smoker and lower heat to 200\u00b0. Cook until internal temperature is achieved, changing mesquite as needed.","Remove and grill on high heat for 7 minutes or until desired crust is achieved.","Remove and let rest 10 minutes. Serve."] cookbook:barbecue_prime_rib type cookbook:recipes cookbook:barbecue_prime_rib url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Prime_Rib cookbook:barbecue_ribs name "Barbecue Ribs" cookbook:barbecue_ribs recipeCategory category:barbecue_recipes cookbook:barbecue_ribs recipeCategory category:main_course_recipes cookbook:barbecue_ribs recipeCategory category:pork_recipes cookbook:barbecue_ribs recipeCategory category:recipes_with_metric_units cookbook:barbecue_ribs recipeCategory category:smoked_recipes cookbook:barbecue_ribs recipeIngredient "1/2 cup apple cider vinegar" cookbook:barbecue_ribs recipeIngredient "1/2 cup tomato paste" cookbook:barbecue_ribs recipeIngredient "1/4 cup blackstrap" cookbook:barbecue_ribs recipeIngredient "1/4 cup light molasses" cookbook:barbecue_ribs recipeIngredient "1 slab St. Louis pork spareribs" cookbook:barbecue_ribs recipeIngredient "2 tbsp Worcestershire sauce" cookbook:barbecue_ribs recipeIngredient "5 tbsp Barbecue Rub" cookbook:barbecue_ribs recipeIngredient "Large hickory chunks" cookbook:barbecue_ribs recipeInstructions ["Massage ribs with Rub. Refrigerate for 1 hour.","Combine remaining ingredients except for hickory in a large saucepan and bring to a boil over high heat until reduced by 1\/2.","Place chunks in firebox of 250\u00b0F (120C) smoker.","Place ribs in smoker and cook, brushing often with tomato mixture and changing chunks as needed, for 5-6 hours.","Brush ribs generously with mixture and grill on high heat, brushing repeatedly until well browned on both sides.","Remove and let rest 10 minutes. Serve."] cookbook:barbecue_ribs type cookbook:recipes cookbook:barbecue_ribs url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Ribs cookbook:barbecue_rub label "barbecue rub" cookbook:barbecue_rub name "Barbecue Rub" cookbook:barbecue_rub recipeCategory category:spice_mix_recipes cookbook:barbecue_rub recipeCategory category:texas_recipes cookbook:barbecue_rub recipeInstructions ["Combine all ingredients in an airtight container."] cookbook:barbecue_rub type cookbook:recipes cookbook:barbecue_rub url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Rub cookbook:barbecue_sauce_-_kansas_city_style difficulty 1 cookbook:barbecue_sauce_-_kansas_city_style label "barbecue sauce - kansas city style" cookbook:barbecue_sauce_-_kansas_city_style name "Barbecue Sauce - Kansas City style" cookbook:barbecue_sauce_-_kansas_city_style recipeCategory category:barbecue_sauce_recipes cookbook:barbecue_sauce_-_kansas_city_style recipeCategory category:gluten-free_recipes cookbook:barbecue_sauce_-_kansas_city_style recipeCategory category:midwestern_u.s._recipes cookbook:barbecue_sauce_-_kansas_city_style recipeCategory category:recipes_with_metric_units cookbook:barbecue_sauce_-_kansas_city_style recipeCategory category:sauce_recipes cookbook:barbecue_sauce_-_kansas_city_style recipeCategory category:tomato_recipes cookbook:barbecue_sauce_-_kansas_city_style recipeCategory category:very_easy_recipes cookbook:barbecue_sauce_-_kansas_city_style recipeCookingTechnique cookbook:simmering cookbook:barbecue_sauce_-_kansas_city_style recipeCuisine cookbook:midwestern_cuisine cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:brown_sugar cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:butter cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:granulated_sugar cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:liquid_smoke cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:margarine cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:mustard cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:onion cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:salt cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:vinegar cookbook:barbecue_sauce_-_kansas_city_style recipeFoodstuff cookbook:worcestershire_sauce cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "1/2 cup (120 mL) brown sugar" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "1/4 teaspoon (1 mL) Louisiana-style red pepper sauce" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "1 cup (235 mL) ketchup" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "1 tablespoon (15 mL) granulated sugar" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "1 tablespoon (15 mL) plain prepared mustard" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "1 teaspoon (5 mL) salt" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "3 tablespoons (45 mL) finely minced yellow onion" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "3 tablespoons (45 mL) white vinegar" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "4 tablespoons (60 mL) butter or margarine" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)" cookbook:barbecue_sauce_-_kansas_city_style recipeIngredient "6 tablespoons (90 mL) Worcestershire sauce" cookbook:barbecue_sauce_-_kansas_city_style recipeInstructions ["Combine all ingredients in a sauce pan.","Mix well.","Simmer over low heat for 20-minutes, stirring occasionally."] cookbook:barbecue_sauce_-_kansas_city_style recipeNotes "* Keep refrigerated * Add to meat near end or after cooking to avoid burning sauce because of sugar content. " cookbook:barbecue_sauce_-_kansas_city_style recipeYield 8 (1/4 cup each) cookbook:barbecue_sauce_-_kansas_city_style totalTime "20 minutes" cookbook:barbecue_sauce_-_kansas_city_style type cookbook:recipes cookbook:barbecue_sauce_-_kansas_city_style url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Sauce_-_Kansas_City_style cookbook:barbecue_sauce label "barbecue" cookbook:barbecue_sauce label "barbecue sauce" cookbook:barbecue_sauce label "barbeque sauce" cookbook:barbecue_sauce name "Barbecue Sauce" cookbook:barbecue_sauce name "Barbeque Sauce" cookbook:barbecue_sauce recipeCategory category:barbecue_sauce_recipes cookbook:barbecue_sauce recipeCategory category:gluten-free_recipes cookbook:barbecue_sauce recipeCategory category:recipes_with_images cookbook:barbecue_sauce recipeCategory category:recipes_with_metric_units cookbook:barbecue_sauce recipeCategory category:texas_recipes cookbook:barbecue_sauce recipeFoodstuff cookbook:liquid_smoke cookbook:barbecue_sauce recipeFoodstuff cookbook:molasses cookbook:barbecue_sauce recipeIngredient "1/2 cup molasses" cookbook:barbecue_sauce recipeIngredient "1/2 teaspoon "concentrated" liquid smoke flavoring" cookbook:barbecue_sauce recipeIngredient "1 cup ketchup (catsup)" cookbook:barbecue_sauce recipeInstructions ["Mix everything in a pot."] cookbook:barbecue_sauce_-_sweet label "barbecue sauce - sweet" cookbook:barbecue_sauce_-_sweet name "Barbecue Sauce - Sweet" cookbook:barbecue_sauce_-_sweet recipeCategory category:barbecue_sauce_recipes cookbook:barbecue_sauce_-_sweet recipeCategory category:chicken_recipes cookbook:barbecue_sauce_-_sweet recipeCategory category:pork_recipes cookbook:barbecue_sauce_-_sweet recipeCategory category:recipes_with_metric_units cookbook:barbecue_sauce_-_sweet recipeCookingTechnique cookbook:baking cookbook:barbecue_sauce_-_sweet recipeCookingTechnique cookbook:mincing cookbook:barbecue_sauce_-_sweet recipeCookingTechnique cookbook:simmering cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:brown_sugar cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:chicken cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:cider_vinegar cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:garlic cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:margarine cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:mustard cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:onion cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:pepper cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:pork cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:salt cookbook:barbecue_sauce_-_sweet recipeFoodstuff cookbook:worcestershire_sauce cookbook:barbecue_sauce_-_sweet recipeIngredient "¾ cup cider vinegar" cookbook:barbecue_sauce_-_sweet recipeIngredient "¼ teaspoon black pepper" cookbook:barbecue_sauce_-_sweet recipeIngredient "¼ teaspoon red pepper" cookbook:barbecue_sauce_-_sweet recipeIngredient "1 cup brown sugar" cookbook:barbecue_sauce_-_sweet recipeIngredient "1 cup tomato catsup (ketchup)" cookbook:barbecue_sauce_-_sweet recipeIngredient "1 teaspoon onion flakes" cookbook:barbecue_sauce_-_sweet recipeIngredient "1 teaspoon salt" cookbook:barbecue_sauce_-_sweet recipeIngredient "1 to 2 teaspoons celery seed" cookbook:barbecue_sauce_-_sweet recipeIngredient "2 or 3 tablespoons mustard" cookbook:barbecue_sauce_-_sweet recipeIngredient "3 tablespoons margarine" cookbook:barbecue_sauce_-_sweet recipeIngredient "3 tablespoons Worcestershire sauce" cookbook:barbecue_sauce_-_sweet recipeIngredient "garlic powder or minced garlic to taste (optional)" cookbook:barbecue_sauce_-_sweet recipeInstructions ["Combine together and bring to a boil. Reduce heat and simmer 10 to 15 minutes, until thickens slightly.","Arrange chicken pieces or pork chops in a greased baking dish.","Pour half of sauce over and bake at 350\u00b0F (175\u00b0C) for 30 to 40 minutes.","Pour remaining sauce over before serving."] cookbook:barbecue_sauce_-_sweet type cookbook:recipes cookbook:barbecue_sauce_-_sweet url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Sauce_-_Sweet cookbook:barbecue_sauce type cookbook:recipes cookbook:barbecue_sauce url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Sauce cookbook:barbecue_sauce url https://en.wikibooks.org/wiki/Cookbook:Barbeque_Sauce cookbook:barbecue_tips label "barbecue tips" cookbook:barbecue_tips name "Barbecue Tips" cookbook:barbecue_tips type cookbook:cooking_techniques cookbook:barbecue_tips url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Tips cookbook:barbecue_wings label "barbecue wings" cookbook:barbecue_wings name "Barbecue Wings" cookbook:barbecue_wings recipeCategory category:barbecue_recipes cookbook:barbecue_wings recipeCategory category:chicken_wing_recipes cookbook:barbecue_wings recipeCategory category:texas_recipes cookbook:barbecue_wings recipeIngredient "1 1/2 tbs ground cayenne pepper (optional)" cookbook:barbecue_wings recipeIngredient "1 1/4 cups barbecue sauce" cookbook:barbecue_wings recipeIngredient "1/2x3 hickory wood chips" cookbook:barbecue_wings recipeIngredient "1 tbs black peppercorns, cracked" cookbook:barbecue_wings recipeIngredient "1 tbs salt" cookbook:barbecue_wings recipeIngredient "24 chicken wings, tips removed, cut in half at the joint" cookbook:barbecue_wings recipeIngredient "2 tbs lemon-pepper" cookbook:barbecue_wings recipeIngredient "2 tbs paprika" cookbook:barbecue_wings recipeIngredient "A kettle-style charcoal grill" cookbook:barbecue_wings recipeIngredient "A large chimney starter" cookbook:barbecue_wings recipeIngredient "Natural chunk or hardwood lump charcoal" cookbook:barbecue_wings recipeInstructions ["Combine seasonings and toss with wings. Brush wings on all sides with sauce and refrigerate as long as possible.","Preheat 4 1\/2 pounds charcoal in the chimney. Disperse evenly around bottom of grill, then reapply grate.","Add chicken and cook, turning often, until internal temperature reaches 165 degrees F.","Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving."] cookbook:barbecue_wings type cookbook:recipes cookbook:barbecue_wings url https://en.wikibooks.org/wiki/Cookbook:Barbecue_Wings cookbook:barbecuing#.22mississippi.22_method label "3 mississippi" cookbook:barbecuing label "barbecue" cookbook:barbecuing label "barbecued" cookbook:barbecuing label "barbecuing" cookbook:barbecuing label "barbeque" cookbook:barbecuing label "bbq" cookbook:barbecuing name "Barbecue" cookbook:barbecuing name "Barbecueing" cookbook:barbecuing name "Barbecuing" cookbook:barbecuing recipeCategory category:barbecue_recipes cookbook:barbecuing type cookbook:cooking_techniques cookbook:barbecuing url https://en.wikibooks.org/wiki/Cookbook:Barbecue cookbook:barbecuing url https://en.wikibooks.org/wiki/Cookbook:Barbecueing cookbook:barbecuing url https://en.wikibooks.org/wiki/Cookbook:Barbecuing cookbook:barbeque_fried_rice name "Barbeque fried rice" cookbook:barbeque_fried_rice name "Barbeque Fried Rice" cookbook:barbeque_fried_rice recipeCategory category:asian_recipes cookbook:barbeque_fried_rice recipeCategory category:barbecue_sauce_recipes cookbook:barbeque_fried_rice recipeCategory category:easy_recipes cookbook:barbeque_fried_rice recipeCategory category:fried_rice_recipes cookbook:barbeque_fried_rice recipeCategory category:recipes_with_metric_units cookbook:barbeque_fried_rice recipeCategory category:rice_recipes cookbook:barbeque_fried_rice recipeFoodstuff cookbook:carrot cookbook:barbeque_fried_rice recipeFoodstuff cookbook:garlic cookbook:barbeque_fried_rice recipeFoodstuff cookbook:green_onion cookbook:barbeque_fried_rice recipeFoodstuff cookbook:horseradish cookbook:barbeque_fried_rice recipeFoodstuff cookbook:olive_oil cookbook:barbeque_fried_rice recipeFoodstuff cookbook:onion cookbook:barbeque_fried_rice recipeFoodstuff cookbook:pepper cookbook:barbeque_fried_rice recipeFoodstuff cookbook:pork cookbook:barbeque_fried_rice recipeFoodstuff cookbook:rice cookbook:barbeque_fried_rice recipeFoodstuff cookbook:salt cookbook:barbeque_fried_rice recipeFoodstuff cookbook:sesame_oil cookbook:barbeque_fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:barbeque_fried_rice recipeIngredient "½ horseradish, cut like match" cookbook:barbeque_fried_rice recipeIngredient "1½ tbsp. pepper" cookbook:barbeque_fried_rice recipeIngredient "1½ tbsp. salt" cookbook:barbeque_fried_rice recipeIngredient "1½ tbsp. sesame oil" cookbook:barbeque_fried_rice recipeIngredient "1 carrot, diced" cookbook:barbeque_fried_rice recipeIngredient "200 g minced pork" cookbook:barbeque_fried_rice recipeIngredient "2½ tbsp. olive oil" cookbook:barbeque_fried_rice recipeIngredient "25 ml barbeque sauce" cookbook:barbeque_fried_rice recipeIngredient "2 red chillies, cut 1 cm" cookbook:barbeque_fried_rice recipeIngredient "2 tbsp. black soy sauce" cookbook:barbeque_fried_rice recipeIngredient "3 cloves garlic, minced" cookbook:barbeque_fried_rice recipeIngredient "3 cloves red onion, minced" cookbook:barbeque_fried_rice recipeIngredient "3 scallions, cut 1 cm" cookbook:barbeque_fried_rice recipeIngredient "500 g rice" cookbook:barbeque_fried_rice recipeInstructions ["Heat the olive oil and sesame oil on non-stick pan. Fry the garlic and red onion until fragrant. Stir until the garlic and red onion are golden brown. And then add the red chilli.","Add the pork. Stir until the pork changes color. And then add horseradish and scallion.","Add the rice, barbecue sauce, black soy sauce, salt and pepper. Stir until mixed all.","Served with dressing."] cookbook:barbeque_fried_rice type cookbook:recipes cookbook:barbeque_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Barbeque_fried_rice cookbook:barbeque_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Barbeque_Fried_Rice cookbook:barberry label "barberry" cookbook:barbuljata label "barbuljata" cookbook:barfi label "barfi" cookbook:barfi name "Barfi" cookbook:barfi name "Coconut barfi" cookbook:barfi recipeCategory category:coconut_recipes cookbook:barfi recipeCategory category:dessert_recipes cookbook:barfi recipeCategory category:indian_recipes cookbook:barfi recipeCategory category:pakistani_recipes cookbook:barfi recipeCategory category:vegetarian_recipes cookbook:barfi recipeCuisine cookbook:cuisine_of_india cookbook:barfi recipeCuisine cookbook:cuisine_of_pakistan cookbook:barfi type cookbook:recipes cookbook:barfi url https://en.wikibooks.org/wiki/Cookbook:Barfi cookbook:barfi url https://en.wikibooks.org/wiki/Cookbook:Coconut_barfi cookbook:barley label "barley" cookbook:barley label "barley flour" cookbook:barley name "Barley" cookbook:barley type cookbook:cereals cookbook:barley type cookbook:ingredients cookbook:barley url https://en.wikibooks.org/wiki/Cookbook:Barley cookbook:barracuda label "barracuda" cookbook:basic_bread_dough label "basic bread dough" cookbook:basic_bread_dough name "Basic Bread Dough" cookbook:basic_bread_dough recipeCategory category:baking_recipes cookbook:basic_bread_dough recipeCategory category:bread_recipes cookbook:basic_bread_dough recipeCategory category:easy_recipes cookbook:basic_bread_dough recipeCategory category:recipes_with_metric_units cookbook:basic_bread_dough recipeCategory category:recipes_without_servings cookbook:basic_bread_dough recipeCookingTechnique cookbook:baking cookbook:basic_bread_dough recipeEquipment cookbook:bread_machine cookbook:basic_bread_dough recipeInstructions ["Add ingredients to a 2-pound capacity bread machine in the order listed, select dough cycle, and press start.","Remove when cycle is complete.","Preheat oven to 400 \u00b0F (200 \u00b0C)","When dough is finished, form into desired shape on a floured surface, and place on baking sheet or pizza stone. <ref group=note>There is no proofing time specified.<\/ref>","Bake until lightly brown and firm. Cooking time will vary with altitude (20-40 minutes).","Cool and enjoy.","To make a twist loaf, roll dough into a cylindrical shape with your hands, but make one end of the cylinder thicker than the other. Then divide the cylinder with a knife down the center of the thicker end, creating a ring with a protruding cylinder. Braid and bake.","Brush loaf with an eggwash (1 egg + a scant amount of water) or egg white, melted margarine or butter, or olive oil for a crisper crust.","Sprinkle brushed loaf with minced garlic, chopped herbs, ground spices, grated cheese, ground pepper and\/or kosher salt for flavor.","Toss or roll into a flat disc and top with tomato sauce, olive oil, chopped meat, vegetables and\/or grated cheeses to create a pizza (bake until cheese is melted)."] cookbook:basic_bread_dough type cookbook:recipes cookbook:basic_bread_dough url https://en.wikibooks.org/wiki/Cookbook:Basic_Bread_Dough cookbook:basic_cobbler label "basic cobbler" cookbook:basic_cobbler name "Basic Cobbler" cookbook:basic_cobbler recipeCategory category:american_recipes cookbook:basic_cobbler recipeCategory category:baking_recipes cookbook:basic_cobbler recipeCategory category:cobbler_recipes cookbook:basic_cobbler recipeCategory category:dessert_recipes cookbook:basic_cobbler recipeCuisine cookbook:cuisine_of_the_united_states cookbook:basic_cobbler recipeCuisine cookbook:louisiana_creole_cuisine cookbook:basic_cobbler recipeCuisine cookbook:new_england_cuisine cookbook:basic_cobbler recipeFoodstuff cookbook:baking_powder cookbook:basic_cobbler recipeFoodstuff cookbook:blackberry cookbook:basic_cobbler recipeFoodstuff cookbook:butter cookbook:basic_cobbler recipeFoodstuff cookbook:cherry cookbook:basic_cobbler recipeFoodstuff cookbook:flour cookbook:basic_cobbler recipeFoodstuff cookbook:milk cookbook:basic_cobbler recipeFoodstuff cookbook:peach cookbook:basic_cobbler recipeFoodstuff cookbook:salt cookbook:basic_cobbler recipeFoodstuff cookbook:sugar cookbook:basic_cobbler recipeIngredient "½ cup (1 stick) of butter" cookbook:basic_cobbler recipeIngredient "1 cup fresh fruit (peaches, blackberries, cherries, etc.)" cookbook:basic_cobbler recipeIngredient "1 cup milk" cookbook:basic_cobbler recipeIngredient "1 cup self-raising flour" cookbook:basic_cobbler recipeIngredient "1 cup sugar" cookbook:basic_cobbler recipeIngredient "1 tsp baking powder" cookbook:basic_cobbler recipeIngredient "salt (optional-add only if butter is unsalted)" cookbook:basic_cobbler recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C).","Place the butter in a 9\u00bd" x 12" deep baking dish. Put dish in oven to melt butter while preparing other ingredients. If butter is unsalted, add a touch of salt to the pan as well.","Add flour and sugar to a bowl and sift together lightly. Create a 'well' in the center of the mixture and to this pour in the milk. Mix together with a wire whisk until smooth.","Remove pan from oven. Pour batter into dish on top of melted butter. Do not stir. Spoon the fresh fruit out evenly across the top, but again, do not stir.","Place cobbler in oven and bake uncovered until golden brown.","Apple Cobbler","Apple Crisp","Cherry Cobbler in a Crock Pot","Peach Cobbler","Picante Peach Cobbler"] cookbook:basic_cobbler type cookbook:recipes cookbook:basic_cobbler url https://en.wikibooks.org/wiki/Cookbook:Basic_Cobbler cookbook:basic_flapjacks difficulty 2 cookbook:basic_flapjacks label "basic flapjacks" cookbook:basic_flapjacks name "Basic Flapjacks" cookbook:basic_flapjacks recipeCategory category:dessert_recipes cookbook:basic_flapjacks recipeCategory category:easy_recipes cookbook:basic_flapjacks recipeCategory category:oat_recipes cookbook:basic_flapjacks recipeCategory category:recipes_with_images cookbook:basic_flapjacks recipeCategory category:recipes_with_metric_units cookbook:basic_flapjacks recipeCookingTechnique cookbook:baking cookbook:basic_flapjacks recipeFoodstuff cookbook:brown_sugar cookbook:basic_flapjacks recipeFoodstuff cookbook:butter cookbook:basic_flapjacks recipeFoodstuff cookbook:chocolate cookbook:basic_flapjacks recipeFoodstuff cookbook:golden_syrup cookbook:basic_flapjacks recipeFoodstuff cookbook:oats cookbook:basic_flapjacks recipeFoodstuff cookbook:salt cookbook:basic_flapjacks recipeFoodstuff cookbook:sugar cookbook:basic_flapjacks recipeFoodstuff cookbook:whipped_cream cookbook:basic_flapjacks recipeIngredient "110 g (½ cup or 4 oz) light brown sugar" cookbook:basic_flapjacks recipeIngredient "1/2 tsp. salt" cookbook:basic_flapjacks recipeIngredient "175 g (1½ cups or 6 oz) butter" cookbook:basic_flapjacks recipeIngredient "175 g (1½ cups or 6 oz) rolled oats" cookbook:basic_flapjacks recipeIngredient "1 dessert spoon golden syrup" cookbook:basic_flapjacks recipeIngredient "1 oz. (28 g) sugar" cookbook:basic_flapjacks recipeIngredient "2 tbsp. golden syrup" cookbook:basic_flapjacks recipeIngredient "4 oz. (112 g) butter" cookbook:basic_flapjacks recipeIngredient "8 oz. (225 g) rolled oats" cookbook:basic_flapjacks recipeInstructions ["Preheat oven to 375 \u00b0F (180 \u00b0C)","Beat the butter and sugar until the mixture is creamy, then stir in the warmed golden syrup.","Work in the rolled oats and salt.","Grease a slice tin baking tray size 10" x 8" (approx. 25 x 20 cm)","Put mixture into tin baking tray and bake in preheated oven for 30 minutes or until brown.","When firm, cut into slices and leave in tin until cool.","Serve with whipped cream or with melted chocolate to dip."] cookbook:basic_flapjacks recipeYield 10 cookbook:basic_flapjacks totalTime "1 hour" cookbook:basic_flapjacks type cookbook:recipes cookbook:basic_flapjacks url https://en.wikibooks.org/wiki/Cookbook:Basic_Flapjacks cookbook:basic_foodstuff label "basic foodstuff" cookbook:basic_foodstuffs label "basic food groups" cookbook:basic_foodstuffs label "basic foodstuffs" cookbook:basic_foodstuffs label "ingredient" cookbook:basic_foodstuffs name "Basic foodstuffs" cookbook:basic_foodstuffs name "Basic Foodstuffs" cookbook:basic_foodstuffs recipeCategory category:ingredients cookbook:basic_foodstuffs type cookbook:ingredients cookbook:basic_foodstuffs url https://en.wikibooks.org/wiki/Cookbook:Basic_foodstuffs cookbook:basic_foodstuffs url https://en.wikibooks.org/wiki/Cookbook:Basic_Foodstuffs cookbook:basic_indian_tomato_gravy difficulty 2 cookbook:basic_indian_tomato_gravy label "basic indian tomato gravy" cookbook:basic_indian_tomato_gravy label "basic tomato gravy" cookbook:basic_indian_tomato_gravy name "Basic Indian Tomato Gravy" cookbook:basic_indian_tomato_gravy recipeCategory category:easy_recipes cookbook:basic_indian_tomato_gravy recipeCategory category:gluten-free_recipes cookbook:basic_indian_tomato_gravy recipeCategory category:indian_recipes cookbook:basic_indian_tomato_gravy recipeCategory category:recipes_with_images cookbook:basic_indian_tomato_gravy recipeCategory category:recipes_with_metric_units cookbook:basic_indian_tomato_gravy recipeCategory category:sauce_recipes cookbook:basic_indian_tomato_gravy recipeCategory category:tomato_recipes cookbook:basic_indian_tomato_gravy recipeCategory category:vegetarian_recipes cookbook:basic_indian_tomato_gravy recipeCuisine cookbook:cuisine_of_india cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:chili_powder cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:coriander cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:cumin cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:garlic cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:ghee cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:ginger cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:onion cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:salt cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:tomato cookbook:basic_indian_tomato_gravy recipeFoodstuff cookbook:turmeric cookbook:basic_indian_tomato_gravy recipeIngredient "½ teaspoon coriander powder" cookbook:basic_indian_tomato_gravy recipeIngredient "½ teaspoon cumin powder" cookbook:basic_indian_tomato_gravy recipeIngredient "½ teaspoon ginger paste" cookbook:basic_indian_tomato_gravy recipeIngredient "¼ teaspoon turmeric powder" cookbook:basic_indian_tomato_gravy recipeIngredient "1 onion, diced small" cookbook:basic_indian_tomato_gravy recipeIngredient "1 tablespoon ghee" cookbook:basic_indian_tomato_gravy recipeIngredient "1 teaspoon chilli powder" cookbook:basic_indian_tomato_gravy recipeIngredient "5 cloves garlic, pounded" cookbook:basic_indian_tomato_gravy recipeIngredient "5 tomatoes, chopped large" cookbook:basic_indian_tomato_gravy recipeIngredient "salt to taste" cookbook:basic_indian_tomato_gravy recipeInstructions ["Fry the onions in hot ghee until they start to brown.","Add the ginger and garlic and stir, then add the powdered spices. Blend well.","Throw in the tomatoes and salt to taste.","Turn the flame down to medium and cover for ten minutes.","This will form a spicy gravy to which you can add any mixture of vegetables or boiled eggs or fried fish or chicken or lamb\/goat.","If using cooked vegetables, keep the pot on the flame until they are uniformly heated; for uncooked vegetables, cook as long as necessary.","With chicken\/lamb\/goat, add the marinated poultry\/meat after step 2, i.e. after frying the ginger garlic paste and adding the dry spice powders. Sear the poultry\/meat on high heat, turning the pieces continuously for about 10-15 minutes till the juices get sealed inside. Add the tomatoes after this step. Continue cooking as per above recipe. Alternatively, you have the option of frying \/roasting\/grilling the marinated poultry\/meat separately, before adding to the curry, then letting it simmer for at least 20 minutes."] cookbook:basic_indian_tomato_gravy recipeNotes "* I like to add a little cayenne and cumin, and leave out the chili powder (though "chili powder" in Indian recipes ''is'' cayenne, i.e., powdered chilis!) * I tried using lamb with this gravy, but the flavours conflict. I recommend sticking with chicken or vegetables for this recipe. Also, depending on the freshness of your spices, you may want to add extra spices in the same ratio to achieve a stronger flavour. * Generally, in Indian cuisine, for lamb or goat (known locally as 'mutton'), you can use all the above ingredients to make the gravy (curry). Some recipes use curd\/yogurt, while some use tomatoes for the balancing tart flavour. With chicken, lamb and goat, marination is preferred. Also, various spice powders and spices (sabut garam masala) are added depending on the recipe. For eg. cloves and cinnamon can be added to the hot oil, to give an excellent flavour. * For a vegan version of this recipe, substitute the ghee with coconut oil or other vegetable oil. * You can also use a pressure cooker instead of a stove top-cook it for 6\u22127 whistles on a medium flame. This is especially useful when cooking lamb or goat as the meat is tougher than chicken. * You can also use fried onions as garnish to get a gravy with a different flavor. This is used frequently in chicken recipes. " cookbook:basic_indian_tomato_gravy recipeYield 4 cookbook:basic_indian_tomato_gravy totalTime "20 minutes" cookbook:basic_indian_tomato_gravy type cookbook:recipes cookbook:basic_indian_tomato_gravy url https://en.wikibooks.org/wiki/Cookbook:Basic_Indian_Tomato_Gravy cookbook:basic_lasagna name "Basic Lasagna" cookbook:basic_lasagna recipeCategory category:baked_recipes cookbook:basic_lasagna recipeCategory category:cheese_recipes cookbook:basic_lasagna recipeCategory category:egg_recipes cookbook:basic_lasagna recipeCategory category:italian_recipes cookbook:basic_lasagna recipeCategory category:pasta_recipes cookbook:basic_lasagna recipeCategory category:tomato_recipes cookbook:basic_lasagna recipeCuisine cookbook:cuisine_of_italy cookbook:basic_lasagna recipeIngredient "1 1/2 cups Italian Tomato Sauce" cookbook:basic_lasagna recipeIngredient "1/2 cup heavy cream" cookbook:basic_lasagna recipeIngredient "1/4 tsp cream of tartar" cookbook:basic_lasagna recipeIngredient "1/4 tsp freshly ground white pepper" cookbook:basic_lasagna recipeIngredient "18 cooked lasagne noodles" cookbook:basic_lasagna recipeIngredient "2 cups ricotta cheese" cookbook:basic_lasagna recipeIngredient "6 eggs, separated" cookbook:basic_lasagna recipeIngredient "Pinch of salt" cookbook:basic_lasagna recipeInstructions ["In a large spotlessly clean stainless steel bowl, beat egg whites to stiff peaks with cream of tartar. Set aside.","Meanwhile, combine remaining ingredients except for noodles and tomato paste. Gently fold egg whites into cheese mixture.","Lay 6 noodles in the bottom of a roasting pan. Add a layer of tomato sauce, then cheese mixture, then more noodles. Repeat 1 more time.","Spread some more tomato sauce on top then add more cheese mixture on top. Cover with aluminum foil and bake at 375\u00b0 for 15 minutes. Remove foil and bake for another 20 minutes. Remove and let rest for 10 minutes. Serve."] cookbook:basic_lasagna type cookbook:recipes cookbook:basic_lasagna url https://en.wikibooks.org/wiki/Cookbook:Basic_Lasagna cookbook:basic_omelet label "basic omelet" cookbook:basic_omelet name "Basic Omelet" cookbook:basic_omelet name "Basic Omelette" cookbook:basic_omelet recipeCategory category:breakfast_recipes cookbook:basic_omelet recipeCategory category:egg_recipes cookbook:basic_omelet recipeCategory category:omelette_recipes cookbook:basic_omelet recipeCookingTechnique cookbook:pan_frying cookbook:basic_omelet recipeCookingTechnique cookbook:roasting cookbook:basic_omelet recipeCookingTechnique cookbook:sautéing cookbook:basic_omelet recipeFoodstuff cookbook:bacon cookbook:basic_omelet recipeFoodstuff cookbook:basil cookbook:basic_omelet recipeFoodstuff cookbook:brie_cheese cookbook:basic_omelet recipeFoodstuff cookbook:broccoli cookbook:basic_omelet recipeFoodstuff cookbook:cheddar_cheese cookbook:basic_omelet recipeFoodstuff cookbook:cheese cookbook:basic_omelet recipeFoodstuff cookbook:egg cookbook:basic_omelet recipeFoodstuff cookbook:egg_white cookbook:basic_omelet recipeFoodstuff cookbook:fennel cookbook:basic_omelet recipeFoodstuff cookbook:garlic cookbook:basic_omelet recipeFoodstuff cookbook:leek cookbook:basic_omelet recipeFoodstuff cookbook:mushroom cookbook:basic_omelet recipeFoodstuff cookbook:oil_and_fat cookbook:basic_omelet recipeFoodstuff cookbook:olive cookbook:basic_omelet recipeFoodstuff cookbook:pancetta cookbook:basic_omelet recipeFoodstuff cookbook:pecorino_romano_cheese cookbook:basic_omelet recipeFoodstuff cookbook:pine_nut cookbook:basic_omelet recipeFoodstuff cookbook:potato cookbook:basic_omelet recipeFoodstuff cookbook:salmon cookbook:basic_omelet recipeFoodstuff cookbook:shrimp cookbook:basic_omelet recipeFoodstuff cookbook:sour_cream cookbook:basic_omelet recipeFoodstuff cookbook:spices_and_herbs cookbook:basic_omelet recipeFoodstuff cookbook:spinach cookbook:basic_omelet recipeFoodstuff cookbook:tomato cookbook:basic_omelet recipeFoodstuff cookbook:zucchini cookbook:basic_omelet recipeIngredient "2 eggs and 2 egg whites for a typical (6 inch) pan" cookbook:basic_omelet recipeIngredient "any blue cheese" cookbook:basic_omelet recipeIngredient "black olives" cookbook:basic_omelet recipeIngredient "broccoli or most other seasonal vegetables" cookbook:basic_omelet recipeIngredient "cheese, e.g. cheddar, Pecorino Romano, goat's chevre and fresh herbs (e.g. basil)" cookbook:basic_omelet recipeIngredient "chopped tomatoes, optionally with the seeds and pulp removed" cookbook:basic_omelet recipeIngredient "Feta cheese, garlic , cheddar cheese" cookbook:basic_omelet recipeIngredient "oil" cookbook:basic_omelet recipeIngredient "pancetta" cookbook:basic_omelet recipeIngredient "pancetta, bocconcini, and basil" cookbook:basic_omelet recipeIngredient "pan fried garlic, mushrooms, and fennel" cookbook:basic_omelet recipeIngredient "prawns and Brie with fennel confit" cookbook:basic_omelet recipeIngredient "pre-cooked bacon" cookbook:basic_omelet recipeIngredient "sautéed spinach" cookbook:basic_omelet recipeIngredient "smoked salmon, Brie, and fresh herbs" cookbook:basic_omelet recipeIngredient "smoked salmon, crispy potatoes and herb sour cream" cookbook:basic_omelet recipeIngredient "Spanish sausage, mushrooms, and blue cheese" cookbook:basic_omelet recipeIngredient "spinach, goat cheese, and pinenuts" cookbook:basic_omelet recipeIngredient "wood-fired baby potatoes, mushrooms, and Brie" cookbook:basic_omelet recipeIngredient "wood-fired or lightly roasted baby potatoes and fresh herbs" cookbook:basic_omelet recipeIngredient "zucchini and leeks" cookbook:basic_omelet type cookbook:recipes cookbook:basic_omelet url https://en.wikibooks.org/wiki/Cookbook:Basic_Omelet cookbook:basic_omelet url https://en.wikibooks.org/wiki/Cookbook:Basic_Omelette cookbook:basic_pizza_crust difficulty 3 cookbook:basic_pizza_crust label "basic pizza crust" cookbook:basic_pizza_crust name "Basic Pizza Crust" cookbook:basic_pizza_crust recipeCategory category:bread_recipes cookbook:basic_pizza_crust recipeCategory category:medium_difficulty_recipes cookbook:basic_pizza_crust recipeCategory category:pizza_recipes cookbook:basic_pizza_crust recipeCategory category:recipes_with_metric_units cookbook:basic_pizza_crust recipeCategory category:recipes_without_cooking_time cookbook:basic_pizza_crust recipeFoodstuff cookbook:olive_oil cookbook:basic_pizza_crust recipeFoodstuff cookbook:sesame_oil cookbook:basic_pizza_crust recipeInstructions ["In a mixing bowl, mix warm water, salt and honey. Start off with extra warm water so that it is still at the proper temperature for yeast.","With the honey and salt fully dissolved, stir in the yeast and set aside for 5 minutes.","Add 1 cup of flour and stir completely.","Keep adding flour until dough begins to form a ball and is not sticky.","Now knead dough thoroughly for a minute then cover bowl with lid.","Let rise 1 hour. Then punch dough down. Let dough rise again for 1 1\/2 - 5 hours.","Preheat oven to 475\u00b0F (245\u00b0C) (add 20 minutes if using a pizza stone)","Shape or freeze (See below)","If using crust immediately, add desired toppings.","Bake 15-25 minutes."] cookbook:basic_pizza_crust recipeNotes "* This recipe will produce two 16" (40 cm) pizza crusts * Add crushed\/pressed garlic to dough with first cup of flour. * Substitute olive oil with sesame oil. * If you're baking on a cookie sheet, sprinkle flour lightly on the sheet and pat dough to desired shape and size. * If baking on a pizza stone, lightly flour a wooden pizza peel or paddle, and pat out dough on peel. * At this point, the crust can be frozen for later use or used immediately. To freeze, place entire cookie sheet in the freezer. When it is frozen, remove crust from sheet, wrap tightly in plastic wrap and return to freezer. When ready to use, put toppings on frozen crust and bake as directed. *[http:\/\/www.homebaking.mobi\/pizza\/basic-pizza.htm Basic Pizza Recipe] " cookbook:basic_pizza_crust recipeYield 8 cookbook:basic_pizza_crust totalTime "6-8 hours" cookbook:basic_pizza_crust type cookbook:recipes cookbook:basic_pizza_crust url https://en.wikibooks.org/wiki/Cookbook:Basic_Pizza_Crust cookbook:basic_polenta label "basic polenta" cookbook:basic_polenta name "Basic Polenta" cookbook:basic_polenta recipeCategory category:boiled_recipes cookbook:basic_polenta recipeCategory category:corn_recipes cookbook:basic_polenta recipeCategory category:italian_recipes cookbook:basic_polenta recipeCategory category:recipes_with_metric_units cookbook:basic_polenta recipeCuisine cookbook:cuisine_of_italy cookbook:basic_polenta recipeFoodstuff cookbook:cornmeal cookbook:basic_polenta recipeFoodstuff cookbook:milk cookbook:basic_polenta recipeFoodstuff cookbook:parmesan_cheese cookbook:basic_polenta recipeFoodstuff cookbook:water cookbook:basic_polenta recipeIngredient "1 cup (~250 mL) coarse ground cornmeal or polenta" cookbook:basic_polenta recipeIngredient "3 cups (~750 mL) polar liquid (water, milk, or some combination of these)" cookbook:basic_polenta recipeIngredient "Butter and/or olive oil to taste (likely in the range of 1-2 tablespoons (15-30 mL))" cookbook:basic_polenta recipeIngredient "Parmesan cheese, to taste" cookbook:basic_polenta recipeIngredient "Salt" cookbook:basic_polenta type cookbook:recipes cookbook:basic_polenta url https://en.wikibooks.org/wiki/Cookbook:Basic_Polenta cookbook:basic_scones name "Basic Scones" cookbook:basic_scones recipeCategory category:baking_recipes cookbook:basic_scones recipeCategory category:dessert_recipes cookbook:basic_scones recipeCategory category:recipes_with_metric_units cookbook:basic_scones recipeCategory category:scone_recipes cookbook:basic_scones recipeFoodstuff cookbook:baking_powder cookbook:basic_scones recipeFoodstuff cookbook:butter cookbook:basic_scones recipeFoodstuff cookbook:flour cookbook:basic_scones recipeFoodstuff cookbook:milk cookbook:basic_scones recipeFoodstuff cookbook:salt cookbook:basic_scones recipeFoodstuff cookbook:sugar cookbook:basic_scones recipeIngredient "1 cup flour (100&nbsp;g)" cookbook:basic_scones recipeIngredient "1 pinch salt" cookbook:basic_scones recipeIngredient "1 Tbs sugar (50&nbsp;g)" cookbook:basic_scones recipeIngredient "1 tsp baking powder (5&nbsp;g)" cookbook:basic_scones recipeIngredient "2 Tbs butter (50&nbsp;g)" cookbook:basic_scones recipeIngredient "&frac12; cup milk (125&nbsp;ml) + extra milk for glazing" cookbook:basic_scones recipeInstructions ["Preheat the oven to 450\u00b0 F (225\u00b0 C).","Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.","Turn the dough on to a lightly floured board and knead it quickly until it is smooth.","Roll out the dough to about 1\/2 inch (12 mm) thickness. Cut 16 rounds with 2 inch fluted cookie cutter and transfer them to a buttered cookie sheet. glaze tops with milk.","Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown.","Cool on a wire rack.","Raisin scones - add 1-2 Tbs raisins with the sugar.","Lemon and raisin scones - add 1 tsp finely grated lemon peel and 1-2 Tbs raisins with the sugar.","Orange and cherry scones - add 1 tsp finely grated orange peel and 1-2 Tbs finely chopped candied cherries, washed and dried, with the sugar.","Date and walnut scones - add 1 Tbs finely chopped dates and 1 Tbs finely chopped shelled walnuts with the sugar.","Cinnamon scones - sift 1 tsp cinnamon with the flour.","Ginger scones - sift 1\/2 tsp ground ginger with flour.","Honey scones - use 1 Tbs honey and 7 Tbs milk instead of 1 cup milk.","chocolate chip - 2 tbs chocolate chips"] cookbook:basic_scones type cookbook:recipes cookbook:basic_scones url https://en.wikibooks.org/wiki/Cookbook:Basic_Scones cookbook:basic_vinaigrette name "Basic Vinaigrette" cookbook:basic_vinaigrette recipeCategory category:salad_dressing_recipes cookbook:basic_vinaigrette recipeInstructions ["Whisk together vinegar and mustard. Slowly stream in oil while whisking continuously. Taste and check for seasoning; adjust as desired. Toss with salad greens and serve.<\/text>"] cookbook:basic_vinaigrette type cookbook:recipes cookbook:basic_vinaigrette url https://en.wikibooks.org/wiki/Cookbook:Basic_Vinaigrette cookbook:basil label "basil" cookbook:basil label "basil leaves" cookbook:basil label "dried basil" cookbook:basil label "fresh basil" cookbook:basil label "kemangi leaves" cookbook:basil label "minced fresh basil" cookbook:basil label "sweet basil" cookbook:basil label "thai basil" cookbook:basil name "Basil" cookbook:basil recipeCategory category:herbs_and_spices cookbook:basil recipeCategory category:summer_ingredients cookbook:basil type cookbook:ingredients cookbook:basil type cookbook:spices_and_herbs cookbook:basil type cookbook:summer_ingredients cookbook:basil url https://en.wikibooks.org/wiki/Cookbook:Basil cookbook:basler_brunsli label "basler brunsli" cookbook:basler_läckerli label "basler läckerli" cookbook:basler_mehlsuppe label "basler mehlsuppe" cookbook:basmati_rice label "basmati" cookbook:basmati_rice label "basmati rice" cookbook:basmati_rice label "basmati rice, cooked" cookbook:basmati_rice name "Basmati rice" cookbook:basmati_rice name "Basmati Rice" cookbook:basmati_rice recipeCategory category:ingredients cookbook:basmati_rice recipeCategory category:recipes_with_images cookbook:basmati_rice recipeCategory category:recipes_with_metric_units cookbook:basmati_rice recipeCategory category:rice_recipes cookbook:basmati_rice recipeFoodstuff cookbook:butter cookbook:basmati_rice recipeFoodstuff cookbook:lemon_juice cookbook:basmati_rice recipeFoodstuff cookbook:saffron cookbook:basmati_rice recipeFoodstuff cookbook:salt cookbook:basmati_rice recipeFoodstuff cookbook:water cookbook:basmati_rice recipeIngredient "1-3 tsps of salt" cookbook:basmati_rice recipeIngredient "1 tbsp butter (optional)" cookbook:basmati_rice recipeIngredient "2 tsps lemon juice" cookbook:basmati_rice recipeIngredient "400g basmati rice (white)" cookbook:basmati_rice recipeIngredient "600ml water" cookbook:basmati_rice recipeIngredient "saffron (optional)" cookbook:basmati_rice recipeInstructions ["If adding saffron, soak it in water for 10 minutes, and add the water and strands in at the lemon juice stage.","Rinse Rice in a sieve for 5-7 minutes under cold running water","Add the water, rice, butter and salt to a pan","Bring to a rapid boil","Add lemon juice","Cover tightly, reduce heat to minimum, simmer for 8\u00bd minutes","Taste, is it soft yet tender, underdone? Cook for 1-5 minutes longer depending on how underdone it is.","Fluff with a fork.","Serve hot with your favorite recipe","Indian Curries","Chili con carne"] cookbook:basmati_rice type cookbook:recipes cookbook:basmati_rice url https://en.wikibooks.org/wiki/Cookbook:Basmati_rice cookbook:basmati_rice url https://en.wikibooks.org/wiki/Cookbook:Basmati_Rice cookbook:basque_cuisine label "basque" cookbook:basque_cuisine label "basque cuisine" cookbook:_basque_cuisine label "basque menestra" cookbook:basque_cuisine name "Basque cuisine" cookbook:basque_cuisine name "Basque Cuisine" cookbook:basque_cuisine type cookbook:cuisines cookbook:basque_cuisine url https://en.wikibooks.org/wiki/Cookbook:Basque_cuisine cookbook:basque_cuisine url https://en.wikibooks.org/wiki/Cookbook:Basque_Cuisine cookbook:basted_egg name "Basted Egg" cookbook:basted_egg recipeCategory category:egg_recipes cookbook:basted_egg type cookbook:recipes cookbook:basted_egg url https://en.wikibooks.org/wiki/Cookbook:Basted_Egg cookbook:baster label "baster" cookbook:baster label "turkey baster" cookbook:baster name "Baster" cookbook:baster name "Turkey baster" cookbook:baster type cookbook:cookbook/equipment cookbook:baster url https://en.wikibooks.org/wiki/Cookbook:Baster cookbook:baster url https://en.wikibooks.org/wiki/Cookbook:Turkey_baster cookbook:basting label "baste" cookbook:basting label "basting" cookbook:basting name "Baste" cookbook:basting name "Basting" cookbook:basting type cookbook:cooking_techniques cookbook:basting url https://en.wikibooks.org/wiki/Cookbook:Baste cookbook:basting url https://en.wikibooks.org/wiki/Cookbook:Basting cookbook:bastourma label "bastourma" cookbook:batata_harra label "batata harra" cookbook:batch_loaf_bread label "batch loaf bread" cookbook:batter label "batter" cookbook:batter label "pancake mix" cookbook:batter name "Batter" cookbook:batter recipeCategory category:cooking_techniques cookbook:batter type cookbook:cooking_techniques cookbook:batter url https://en.wikibooks.org/wiki/Cookbook:Batter cookbook:baumkuchen label "baumkuchen" cookbook:ba-wan label "ba-wan" cookbook:bay_leaf label "bay" cookbook:bay_leaf label "bay (laurel) leaves" cookbook:bay_leaf label "bay leaf" cookbook:bay_leaf label "bay leaves" cookbook:bay_leaf label "indian bay leaves" cookbook:bay_leaf label "malabar leaf (indian bay leaf)" cookbook:bay_leaf label "mediterranean bay leaf" cookbook:bay_leaf label "salam leaves" cookbook:bay_leaf name "Bay leaf" cookbook:bay_leaf name "Bay Leaf" cookbook:bay_leaf type cookbook:cookbook_stubs cookbook:bay_leaf type cookbook:ingredients cookbook:bay_leaf type cookbook:spices_and_herbs cookbook:bay_leaf url https://en.wikibooks.org/wiki/Cookbook:Bay_leaf cookbook:bay_leaf url https://en.wikibooks.org/wiki/Cookbook:Bay_Leaf cookbook:_bay_leaves label "bay leaves" cookbook:bbq_pork_fried_rice name "BBQ Pork fried rice" cookbook:bbq_pork_fried_rice name "BBQ Pork Fried Rice" cookbook:bbq_pork_fried_rice recipeCategory category:barbecue_recipes cookbook:bbq_pork_fried_rice recipeCategory category:chinese_recipes cookbook:bbq_pork_fried_rice recipeCategory category:egg_recipes cookbook:bbq_pork_fried_rice recipeCategory category:fried_rice_recipes cookbook:bbq_pork_fried_rice recipeCategory category:inexpensive_recipes cookbook:bbq_pork_fried_rice recipeCategory category:medium_difficulty_recipes cookbook:bbq_pork_fried_rice recipeCategory category:pork_recipes cookbook:bbq_pork_fried_rice recipeCategory category:recipes_with_metric_units cookbook:bbq_pork_fried_rice recipeCategory category:vegetable_recipes cookbook:bbq_pork_fried_rice recipeCuisine cookbook:cuisine_of_china cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:egg cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:garlic cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:ginger cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:green_onion cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:hoisin_sauce cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:jalapeño cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:olive_oil cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:rice cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:salt cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:sesame_oil cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:bbq_pork_fried_rice recipeFoodstuff cookbook:sugar cookbook:bbq_pork_fried_rice recipeIngredient "1.000 g rice" cookbook:bbq_pork_fried_rice recipeIngredient "1½ tbsp. oyster sauce" cookbook:bbq_pork_fried_rice recipeIngredient "15 ml light soy sauce" cookbook:bbq_pork_fried_rice recipeIngredient "1 piece (750 g) boneless pork loin, cut into 30 pieces" cookbook:bbq_pork_fried_rice recipeIngredient "20 g jalapeño" cookbook:bbq_pork_fried_rice recipeIngredient "2½ tbsp. salt" cookbook:bbq_pork_fried_rice recipeIngredient "2 tbsp. chicken powder" cookbook:bbq_pork_fried_rice recipeIngredient "2 tbsp. salt" cookbook:bbq_pork_fried_rice recipeIngredient "30 ml hoisin sauce" cookbook:bbq_pork_fried_rice recipeIngredient "3 eggs, make omelette and slice 1 cm (as garnishing)" cookbook:bbq_pork_fried_rice recipeIngredient "4 eggs, mixed" cookbook:bbq_pork_fried_rice recipeIngredient "4 tbsp. salted soy sauce" cookbook:bbq_pork_fried_rice recipeIngredient "50 ml barbeque sauce" cookbook:bbq_pork_fried_rice recipeIngredient "5 cm ginger, minced" cookbook:bbq_pork_fried_rice recipeIngredient "5 red chillies, minced" cookbook:bbq_pork_fried_rice recipeIngredient "5 tbsp. sesame oil" cookbook:bbq_pork_fried_rice recipeIngredient "5 tbsp. sugar" cookbook:bbq_pork_fried_rice recipeIngredient "6½ tbsp. olive oil" cookbook:bbq_pork_fried_rice recipeIngredient "6 scallion, cut 2 cm" cookbook:bbq_pork_fried_rice recipeIngredient "7 cloves garlic, minced" cookbook:bbq_pork_fried_rice recipeIngredient "Cucumber" cookbook:bbq_pork_fried_rice recipeIngredient "Pickles" cookbook:bbq_pork_fried_rice recipeIngredient "Shredded cabbage" cookbook:bbq_pork_fried_rice recipeIngredient "Shredded lettuce" cookbook:bbq_pork_fried_rice recipeIngredient "Tomato" cookbook:bbq_pork_fried_rice recipeInstructions ["Mix all the marinade in a bowl, and place the pork into the sauce mixture. Wrap with plastic wrapper, and refrigerate for 25 minutes. Make sure the sauce in the bowl is really absorbed.","Place the pork into a baking pan and bake for 20 minutes at a temperature of {{#invoke:temperature|c|200}}. When finished, put the pork onto a plate.","Heat the olive oil and sesame oil in a medium wok. Fry the garlic, red chillies, ginger and scallion, then stir briefly for 1 minute. Add the mixed egg and rice.","Add the grilled pork, salted soy sauce, chicken powder, oyster sauce, salt and jalape\u00f1o. Stir until mixed.","Serve hot with garnishing"] cookbook:bbq_pork_fried_rice type cookbook:recipes cookbook:bbq_pork_fried_rice url https://en.wikibooks.org/wiki/Cookbook:BBQ_Pork_fried_rice cookbook:bbq_pork_fried_rice url https://en.wikibooks.org/wiki/Cookbook:BBQ_Pork_Fried_Rice cookbook:b%c3%a1nh_m%c3%ac label "banh mi" cookbook:beach_tropicana difficulty 2 cookbook:beach_tropicana label "beach tropicana" cookbook:beach_tropicana name "Beach Tropicana" cookbook:beach_tropicana recipeCategory category:beverages cookbook:beach_tropicana recipeCategory category:easy_recipes cookbook:beach_tropicana recipeCategory category:recipes_with_metric_units cookbook:beach_tropicana recipeIngredient "150 ml of water" cookbook:beach_tropicana recipeIngredient "1 banana, sliced" cookbook:beach_tropicana recipeIngredient "1 tbsp sugar (Optional)" cookbook:beach_tropicana recipeIngredient "3/4th cup each of mango juice and pineapple juice" cookbook:beach_tropicana recipeIngredient "Crushed Ice, as required" cookbook:beach_tropicana recipeInstructions ["Blend all except the crushed ice in the liquidizer.","Serve with crushed ice."] cookbook:beach_tropicana recipeYield 1 cookbook:beach_tropicana totalTime "10 minutes" cookbook:beach_tropicana type cookbook:recipes cookbook:beach_tropicana url https://en.wikibooks.org/wiki/Cookbook:Beach_Tropicana cookbook:bean_and_bacon_bake difficulty 1 cookbook:bean_and_bacon_bake name "Bean and Bacon Bake" cookbook:bean_and_bacon_bake name "Easy Bacon and Bean Bake" cookbook:bean_and_bacon_bake recipeCategory category:almond_recipes cookbook:bean_and_bacon_bake recipeCategory category:american_recipes cookbook:bean_and_bacon_bake recipeCategory category:bacon_recipes cookbook:bean_and_bacon_bake recipeCategory category:bean_recipes cookbook:bean_and_bacon_bake recipeCategory category:casserole_recipes cookbook:bean_and_bacon_bake recipeCategory category:inexpensive_recipes cookbook:bean_and_bacon_bake recipeCategory category:microwave_recipes cookbook:bean_and_bacon_bake recipeCategory category:potato_recipes cookbook:bean_and_bacon_bake recipeCategory category:side_dish_recipes cookbook:bean_and_bacon_bake recipeCategory category:very_easy_recipes cookbook:bean_and_bacon_bake recipeCookingTechnique cookbook:dice cookbook:bean_and_bacon_bake recipeCuisine cookbook:cuisine_of_the_united_states cookbook:bean_and_bacon_bake recipeCuisine cookbook:louisiana_creole_cuisine cookbook:bean_and_bacon_bake recipeCuisine cookbook:new_england_cuisine cookbook:bean_and_bacon_bake recipeEquipment cookbook:microwave_oven cookbook:bean_and_bacon_bake recipeFoodstuff cookbook:almond cookbook:bean_and_bacon_bake recipeFoodstuff cookbook:bacon cookbook:bean_and_bacon_bake recipeFoodstuff cookbook:green_bean cookbook:bean_and_bacon_bake recipeFoodstuff cookbook:onion cookbook:bean_and_bacon_bake recipeFoodstuff cookbook:potato cookbook:bean_and_bacon_bake recipeFoodstuff cookbook:salt cookbook:bean_and_bacon_bake recipeIngredient "⅛ cup sliced almonds" cookbook:bean_and_bacon_bake recipeIngredient "½ teaspoon onion powder" cookbook:bean_and_bacon_bake recipeIngredient "½ teaspoon salt" cookbook:bean_and_bacon_bake recipeIngredient "1 10-12 ounce (medium) potato" cookbook:bean_and_bacon_bake recipeIngredient "1 (28-ounce) can green beans" cookbook:bean_and_bacon_bake recipeIngredient "6 strips bacon, cooked crisp, or microwave ready fully cooked bacon" cookbook:bean_and_bacon_bake recipeInstructions ["Peel and dice the potato.","Crumble crisp bacon into small pieces.","Drain green beans, keeping \u00bd cup of the liquid.","Put beans, bean juice, bacon, and potato in a microwave-safe baking dish.","Sprinkle onion powder and salt on top.","Cover with clear wrap.","Cook in microwave oven 5 minutes, stir, cook another 5 minutes.","Let stand 5 minutes.","Garnish with sliced almonds."] cookbook:bean_and_bacon_bake recipeYield 8 cookbook:bean_and_bacon_bake totalTime "prep 10 minutes<br>bake 10 minutes" cookbook:bean_and_bacon_bake type cookbook:recipes cookbook:bean_and_bacon_bake url https://en.wikibooks.org/wiki/Cookbook:Bean_and_Bacon_Bake cookbook:bean_and_bacon_bake url https://en.wikibooks.org/wiki/Cookbook:Easy_Bacon_and_Bean_Bake cookbook:bean_and_green_chili_soup difficulty 1 cookbook:bean_and_green_chili_soup label "bean and green chili soup" cookbook:bean_and_green_chili_soup name "Bean and Green Chili Soup" cookbook:bean_and_green_chili_soup recipeCategory category:bean_recipes cookbook:bean_and_green_chili_soup recipeCategory category:boiled_recipes cookbook:bean_and_green_chili_soup recipeCategory category:inexpensive_recipes cookbook:bean_and_green_chili_soup recipeCategory category:recipes_with_metric_units cookbook:bean_and_green_chili_soup recipeCategory category:rice_recipes cookbook:bean_and_green_chili_soup recipeCategory category:soup_recipes cookbook:bean_and_green_chili_soup recipeCategory category:southwestern_recipes cookbook:bean_and_green_chili_soup recipeCategory category:very_easy_recipes cookbook:bean_and_green_chili_soup recipeCuisine cookbook:southwestern_cuisine cookbook:bean_and_green_chili_soup recipeFoodstuff cookbook:rice cookbook:bean_and_green_chili_soup recipeIngredient "1 1/3 cup (300 ml) dried, bulk black bean soup mix" cookbook:bean_and_green_chili_soup recipeIngredient "1 can (16 oz, 450 g) black beans" cookbook:bean_and_green_chili_soup recipeIngredient "1 can (16 oz, 450 g) refried beans" cookbook:bean_and_green_chili_soup recipeIngredient "1 small can (4 oz, 110 g) green salsa" cookbook:bean_and_green_chili_soup recipeIngredient "2 cup (480 ml) cooked rice" cookbook:bean_and_green_chili_soup recipeIngredient "(optional) sour cream" cookbook:bean_and_green_chili_soup recipeInstructions ["Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil","Turn heat to low and steam rice for 25-30 min (or prepare rice using rice cooker)","Prepare soup mix by combining with 3 cups (720 ml) boiling water, simmer about 5 min","Add remaining ingredients and rice to soup","Heat through, stirring occasionally","(optional) just before serving, spoon a teaspoon of sour cream in to the middle of the bowl"] cookbook:bean_and_green_chili_soup recipeYield 8 cookbook:bean_and_green_chili_soup totalTime "45 minutes" cookbook:bean_and_green_chili_soup type cookbook:recipes cookbook:bean_and_green_chili_soup url https://en.wikibooks.org/wiki/Cookbook:Bean_and_Green_Chili_Soup cookbook:bean_balls label "bean balls" cookbook:bean_balls name "Bean balls" cookbook:bean_balls recipeCategory category:bean_recipes cookbook:bean_balls recipeCategory category:nigerian_recipes cookbook:bean_balls recipeCategory category:recipes_with_images cookbook:bean_balls recipeCategory category:recipes_without_cooking_time cookbook:bean_balls recipeCategory category:recipes_without_servings cookbook:bean_balls recipeCuisine cookbook:cuisine_of_nigeria cookbook:bean_balls recipeIngredient "Ground beans (soak overnight so as to enable outer covering come off easily)" cookbook:bean_balls recipeIngredient "Grounded pepper" cookbook:bean_balls recipeIngredient "Onion (chopped thinly or grounded)" cookbook:bean_balls recipeIngredient "Salt" cookbook:bean_balls recipeInstructions ["Ground the beans (after skin has been peeled off) to a fine fluffy paste.","Add grounded pepper,onion and salt to the paste and mix well.","Put oil into a large frying pan and allow till hot, use a serving spoon to scoop paste into hot oil, fry until golden brown.","Serve hot with Corn pap or bread."] cookbook:bean_balls type cookbook:recipes cookbook:bean_balls url https://en.wikibooks.org/wiki/Cookbook:Bean_balls cookbook:beanburger label "beanburger" cookbook:beanburger name "Beanburger" cookbook:beanburger recipeCategory category:bean_recipes cookbook:beanburger recipeCategory category:carrot_recipes cookbook:beanburger recipeCategory category:oat_recipes cookbook:beanburger recipeCategory category:recipes_with_metric_units cookbook:beanburger recipeCategory category:vegetarian_recipes cookbook:beanburger recipeCookingTechnique cookbook:frying cookbook:beanburger recipeFoodstuff cookbook:bell_pepper cookbook:beanburger recipeFoodstuff cookbook:carrot cookbook:beanburger recipeFoodstuff cookbook:chili_powder cookbook:beanburger recipeFoodstuff cookbook:coriander cookbook:beanburger recipeFoodstuff cookbook:cumin cookbook:beanburger recipeFoodstuff cookbook:egg cookbook:beanburger recipeFoodstuff cookbook:legumes cookbook:beanburger recipeFoodstuff cookbook:oats cookbook:beanburger recipeFoodstuff cookbook:onion cookbook:beanburger recipeFoodstuff cookbook:paprika cookbook:beanburger recipeFoodstuff cookbook:turmeric cookbook:beanburger recipeIngredient "1 egg (leave out to make it vegan. Without it, the burger breaks and frays much more in the pan)" cookbook:beanburger recipeIngredient "1 medium onion, chopped" cookbook:beanburger recipeIngredient "1 red or yellow bell pepper, chopped" cookbook:beanburger recipeIngredient "2-3 medium carrots, grated" cookbook:beanburger recipeIngredient "2 tins of mixed beans or mixed pulses, drained" cookbook:beanburger recipeIngredient "40 g rolled oats" cookbook:beanburger recipeIngredient "A generous pinch of each of: cumin, ground coriander, mild chilli powder, paprika and turmeric" cookbook:beanburger recipeInstructions ["Fry the onions and pepper (in a little bit of oil) with the spices for a couple of minutes. Leave to cool.","Mash the beans in a large bowl.","Add the carrot, onion, pepper and oats to the mashed beans and mix until well combined.","Add the egg slowly (you probably won't need all of it). You don't want a mixture that's too sticky.","Shape the dough into 6 to 8 burgers and lightly flour each side.","Fry the burgers (in a little bit of oil) for a few minutes on each side, until golden.","Serve hot."] cookbook:beanburger type cookbook:recipes cookbook:beanburger url https://en.wikibooks.org/wiki/Cookbook:Beanburger cookbook:bean_chili label "bean chili" cookbook:bean_chili name "Bean Chili" cookbook:bean_chili recipeCategory category:bean_recipes cookbook:bean_chili recipeCategory category:boiled_recipes cookbook:bean_chili recipeCategory category:chili_recipes cookbook:bean_chili recipeCategory category:southwestern_recipes cookbook:bean_chili recipeCategory category:tomato_recipes cookbook:bean_chili recipeCategory category:vegan_recipes cookbook:bean_chili recipeCookingTechnique cookbook:sautéing cookbook:bean_chili recipeCookingTechnique cookbook:simmering cookbook:bean_chili recipeCuisine cookbook:southwestern_cuisine cookbook:bean_chili recipeCuisine cookbook:vegan_cuisine cookbook:bean_chili recipeFoodstuff cookbook:basil cookbook:bean_chili recipeFoodstuff cookbook:bell_pepper cookbook:bean_chili recipeFoodstuff cookbook:black_bean cookbook:bean_chili recipeFoodstuff cookbook:cayenne_pepper cookbook:bean_chili recipeFoodstuff cookbook:chili_powder cookbook:bean_chili recipeFoodstuff cookbook:garlic cookbook:bean_chili recipeFoodstuff cookbook:kidney_bean cookbook:bean_chili recipeFoodstuff cookbook:olive_oil cookbook:bean_chili recipeFoodstuff cookbook:onion cookbook:bean_chili recipeFoodstuff cookbook:oregano cookbook:bean_chili recipeFoodstuff cookbook:thyme cookbook:bean_chili recipeFoodstuff cookbook:tomato cookbook:bean_chili recipeIngredient "1/2 tsp. cayenne pepper" cookbook:bean_chili recipeIngredient "1 can black beans, drained" cookbook:bean_chili recipeIngredient "1 can red kidney beans, drained" cookbook:bean_chili recipeIngredient "1 medium green bell pepper, chopped" cookbook:bean_chili recipeIngredient "1 medium onion, chopped" cookbook:bean_chili recipeIngredient "1 medium red bell pepper, chopped" cookbook:bean_chili recipeIngredient "1 small can of tomato paste" cookbook:bean_chili recipeIngredient "1 tsp. chili powder" cookbook:bean_chili recipeIngredient "1 tsp. thyme, basil, oregano, or other spice" cookbook:bean_chili recipeIngredient "2 cans crushed tomatoes" cookbook:bean_chili recipeIngredient "2 cloves garlic, diced" cookbook:bean_chili recipeIngredient "2 tbsp. olive oil or vegetable oil" cookbook:bean_chili recipeInstructions ["Heat oil over medium-high heat in a large pan.","Add garlic and onion and cook until the onion is translucent (more clear than white).","Add peppers and saute for a few minutes. Add crushed tomatoes, tomato paste, and spices.","When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better it tastes.","Chili (Vegan)","Chili con carne","Texas easy chili","Red chile sauce","Easy Chili"] cookbook:bean_chili type cookbook:recipes cookbook:bean_chili url https://en.wikibooks.org/wiki/Cookbook:Bean_Chili cookbook:bean_jahni_soup difficulty 3 cookbook:bean_jahni_soup label "bean jahni soup" cookbook:bean_jahni_soup name "Bean Jahni soup" cookbook:bean_jahni_soup recipeCategory category:albanian_recipes cookbook:bean_jahni_soup recipeCategory category:bean_recipes cookbook:bean_jahni_soup recipeCategory category:boiled_recipes cookbook:bean_jahni_soup recipeCategory category:gluten-free_recipes cookbook:bean_jahni_soup recipeCategory category:medium_difficulty_recipes cookbook:bean_jahni_soup recipeCategory category:recipes_with_metric_units cookbook:bean_jahni_soup| recipeCategory category:soup_recipes cookbook:bean_jahni_soup recipeCategory category:soup_recipes cookbook:bean_jahni_soup recipeCategory category:vegan_recipes cookbook:bean_jahni_soup recipeCookingTechnique cookbook:boiling cookbook:bean_jahni_soup recipeCookingTechnique cookbook:pressure_cooking cookbook:bean_jahni_soup recipeCookingTechnique cookbook:sautéing cookbook:bean_jahni_soup recipeCuisine cookbook:cuisine_of_albania cookbook:bean_jahni_soup recipeCuisine cookbook:vegan_cuisine cookbook:bean_jahni_soup recipeEquipment cookbook:stock_pot cookbook:bean_jahni_soup recipeFoodstuff cookbook:chili_powder cookbook:bean_jahni_soup recipeFoodstuff cookbook:mint cookbook:bean_jahni_soup recipeFoodstuff cookbook:olive_oil cookbook:bean_jahni_soup recipeFoodstuff cookbook:onion cookbook:bean_jahni_soup recipeFoodstuff cookbook:parsley cookbook:bean_jahni_soup recipeFoodstuff cookbook:salt cookbook:bean_jahni_soup recipeIngredient "1/2 cup chopped onions" cookbook:bean_jahni_soup recipeIngredient "1/2 cup olive oil" cookbook:bean_jahni_soup recipeIngredient "1 tablespoon chopped mint" cookbook:bean_jahni_soup recipeIngredient "1 tablespoon chopped parsley" cookbook:bean_jahni_soup recipeIngredient "2 cups of dry white beans" cookbook:bean_jahni_soup recipeIngredient "2 tablespoons tomato sauce" cookbook:bean_jahni_soup recipeIngredient "chili powder" cookbook:bean_jahni_soup recipeIngredient "salt" cookbook:bean_jahni_soup recipeInstructions ["Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.","Saut\u00e9 onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.","Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by &frac12; inch (1.5 cm). Serve hot."] cookbook:bean_jahni_soup recipeYield 4 cookbook:bean_jahni_soup totalTime "3 &frac12; hours" cookbook:bean_jahni_soup| type cookbook:recipes cookbook:bean_jahni_soup type cookbook:recipes cookbook:bean_jahni_soup url https://en.wikibooks.org/wiki/Cookbook:Bean_Jahni_soup cookbook:bean_pot label "bean pot" cookbook:bean_pot name "Bean pot" cookbook:bean_pot name "Bean Pot" cookbook:bean_pot type cookbook:cookbook/equipment cookbook:bean_pot url https://en.wikibooks.org/wiki/Cookbook:Bean_pot cookbook:bean_pot url https://en.wikibooks.org/wiki/Cookbook:Bean_Pot cookbook:bean_salad label "bean salad" cookbook:beans_and_rice label "favorite beans and rice" cookbook:beans_and_rice name "Beans and Rice" cookbook:beans_and_rice name "Favorite Beans and Rice" cookbook:beans_and_rice recipeCategory category:bean_recipes cookbook:beans_and_rice recipeCategory category:boiled_recipes cookbook:beans_and_rice recipeCategory category:louisiana_recipes cookbook:beans_and_rice recipeCategory category:rice_recipes cookbook:beans_and_rice recipeCategory category:side_dish_recipes cookbook:beans_and_rice recipeCategory category:snap_recipes cookbook:beans_and_rice recipeCategory category:vegan_recipes cookbook:beans_and_rice recipeCuisine cookbook:louisiana_creole_cuisine cookbook:beans_and_rice recipeCuisine cookbook:vegan_cuisine cookbook:beans_and_rice recipeIngredient "1-2 cups rice" cookbook:beans_and_rice recipeIngredient "1 bulb garlic, minced" cookbook:beans_and_rice recipeIngredient "1 celery stalk, sliced thin" cookbook:beans_and_rice recipeIngredient "1 green pepper, chopped" cookbook:beans_and_rice recipeIngredient "1 onion, chopped" cookbook:beans_and_rice recipeIngredient "1 package (16 oz.) dry beans (kidney or black beans preferred)" cookbook:beans_and_rice recipeIngredient "1 tsp. basil" cookbook:beans_and_rice recipeIngredient "1 tsp. chili powder" cookbook:beans_and_rice recipeIngredient "1 tsp. cumin" cookbook:beans_and_rice recipeIngredient "2 bay leaves" cookbook:beans_and_rice recipeIngredient "olive oil" cookbook:beans_and_rice recipeIngredient "optional, 1-2 whole dried or fresh hot peppers" cookbook:beans_and_rice recipeIngredient "salt and pepper, to taste" cookbook:beans_and_rice type cookbook:recipes cookbook:beans_and_rice url https://en.wikibooks.org/wiki/Cookbook:Beans_and_Rice cookbook:beans_and_rice url https://en.wikibooks.org/wiki/Cookbook:Favorite_Beans_and_Rice cookbook:beans,_dutch_oven recipeCategory category:american_recipes cookbook:beans,_dutch_oven recipeCategory category:bacon_recipes cookbook:beans,_dutch_oven recipeCategory category:baked_recipes cookbook:beans,_dutch_oven recipeCategory category:camping_recipes cookbook:beans,_dutch_oven recipeCategory category:casserole_recipes cookbook:beans,_dutch_oven recipeCategory category:ground_beef_recipes cookbook:beans,_dutch_oven recipeCategory category:inexpensive_recipes cookbook:beans,_dutch_oven recipeCuisine cookbook:cuisine_of_the_united_states cookbook:beans,_dutch_oven recipeCuisine cookbook:louisiana_creole_cuisine cookbook:beans,_dutch_oven recipeCuisine cookbook:new_england_cuisine cookbook:beans,_dutch_oven type cookbook:recipes cookbook:bean-semolina_burger label "bean-semolina burger" cookbook:bean-semolina_burger name "Bean-Semolina Burger" cookbook:bean-semolina_burger recipeCategory category:bean_recipes cookbook:bean-semolina_burger recipeCategory category:main_course_recipes cookbook:bean-semolina_burger recipeCategory category:semolina_recipes cookbook:bean-semolina_burger recipeCategory category:vegan_recipes cookbook:bean-semolina_burger recipeCuisine cookbook:vegan_cuisine cookbook:bean-semolina_burger recipeFoodstuff cookbook:breading cookbook:bean-semolina_burger recipeFoodstuff cookbook:corn cookbook:bean-semolina_burger recipeFoodstuff cookbook:cumin cookbook:bean-semolina_burger recipeFoodstuff cookbook:kidney_bean cookbook:bean-semolina_burger recipeFoodstuff cookbook:legumes cookbook:bean-semolina_burger recipeFoodstuff cookbook:mushroom cookbook:bean-semolina_burger recipeFoodstuff cookbook:onion cookbook:bean-semolina_burger recipeFoodstuff cookbook:oregano cookbook:bean-semolina_burger recipeFoodstuff cookbook:paprika cookbook:bean-semolina_burger recipeFoodstuff cookbook:pepper cookbook:bean-semolina_burger recipeFoodstuff cookbook:salt cookbook:bean-semolina_burger recipeFoodstuff cookbook:savory cookbook:bean-semolina_burger recipeFoodstuff cookbook:semolina cookbook:bean-semolina_burger recipeFoodstuff cookbook:soy_sauce cookbook:bean-semolina_burger recipeIngredient "* Breading: breading mix, salt, pepper, optional: cumin, oregano, savory" cookbook:bean-semolina_burger recipeIngredient "* Champignons" cookbook:bean-semolina_burger recipeIngredient "* Hacked paprika" cookbook:bean-semolina_burger recipeIngredient "* Maize" cookbook:bean-semolina_burger recipeIngredient "Mashed beans (white beans or kidney beans)" cookbook:bean-semolina_burger recipeIngredient "Onions" cookbook:bean-semolina_burger recipeIngredient "optional:" cookbook:bean-semolina_burger recipeIngredient "Semolina" cookbook:bean-semolina_burger recipeIngredient "* Soy sauce" cookbook:bean-semolina_burger recipeInstructions ["Mix about the same amount of mashed beans and semolina.","Add water and stir until you get a viscous substance. You can add spices to the substance but most spices go into the breading mix, which is where you want them to be.","Cut onions into pieces and fry them with some oil, add maize and paprika to taste when the onions turn glassy.","Mix the breading mix with salt, pepper and spices of your choice on a plate. Keep some of the breading mix to sprinkle it on the patties.","Spread the substance on the breading mix in the form of burger patties.","Sprinkle the remaining breading mix on the patties.","Push the patties carefully on a spatula and fry them in a hot, oiled pan. If you use too much oil the patties will be soaked in fat, if you use too little the breading mix will not be fried. It's probably best to add a little bit of oil and then shuffle the patties around in the pan. The patties very quickly become robust enough so you can easily pick them up and turn them with a spatula to see if the other side had enough oil.","You may want to","* shake off loose breading mix over the plate, so as not to put loose breading mix into the pan.","* topple the patties into the pan.","* flatten the patties a bit with the spatula, so the breading mix on the underside touches the oiled pan everywhere.","Hamburger"] cookbook:bean-semolina_burger type cookbook:recipes cookbook:bean-semolina_burger url https://en.wikibooks.org/wiki/Cookbook:Bean-Semolina_Burger cookbook:beans_on_toast label "beans on toast" cookbook:bean_spelt_oat_spread difficulty 1 cookbook:bean_spelt_oat_spread label "bean spelt oat spread" cookbook:bean_spelt_oat_spread name "Bean Spelt Oat Spread" cookbook:bean_spelt_oat_spread recipeCategory category:bean_recipes cookbook:bean_spelt_oat_spread recipeCategory category:oat_recipes cookbook:bean_spelt_oat_spread recipeCategory category:spelt_recipes cookbook:bean_spelt_oat_spread recipeCategory category:vegan_recipes cookbook:bean_spelt_oat_spread recipeCategory category:very_easy_recipes cookbook:bean_spelt_oat_spread recipeCuisine cookbook:vegan_cuisine cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:chiles cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:cornflour cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:garlic cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:kidney_bean cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:legumes cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:msg cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:oats cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:onion cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:paprika cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:pepper cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:salt cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:spelt cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:spices_and_herbs cookbook:bean_spelt_oat_spread recipeFoodstuff cookbook:vegetable_oil cookbook:bean_spelt_oat_spread recipeIngredient "150 g oat flakes" cookbook:bean_spelt_oat_spread recipeIngredient "150 g raw spelt flour" cookbook:bean_spelt_oat_spread recipeIngredient "250 g mashed beans (white beans or kidney beans)" cookbook:bean_spelt_oat_spread recipeIngredient "*garlic" cookbook:bean_spelt_oat_spread recipeIngredient "*herbs and spices" cookbook:bean_spelt_oat_spread recipeIngredient "optional:" cookbook:bean_spelt_oat_spread recipeIngredient "*pepper" cookbook:bean_spelt_oat_spread recipeIngredient "*salt" cookbook:bean_spelt_oat_spread recipeIngredient "*seasoning mix (corn flour, salt, chili, onion, garlic, paprika, sodium glutamate) (e.g., Mexican Taco Seasoning Mix)" cookbook:bean_spelt_oat_spread recipeIngredient "vegetable oil" cookbook:bean_spelt_oat_spread recipeInstructions ["Take oat flakes, raw spelt, beans and some water and oil for the base substance.","Mash the beans and mix the ingredients.","Add the optional ingredients to taste."] cookbook:bean_spelt_oat_spread recipeYield 1 bowl cookbook:bean_spelt_oat_spread totalTime "10 minutes" cookbook:bean_spelt_oat_spread type cookbook:recipes cookbook:bean_spelt_oat_spread url https://en.wikibooks.org/wiki/Cookbook:Bean_Spelt_Oat_Spread cookbook:bean_sprout label "bean sprout" cookbook:bean_sprout label "bean sprouts" cookbook:bean_sprout label "beansprouts" cookbook:bean_sprout label "sprouts" cookbook:bean_sprout name "Bean Sprout" cookbook:bean_sprout name "Bean Sprouts" cookbook:bean_sprout recipeCategory category:featured_ingredients cookbook:bean_sprout type cookbook:featured_ingredients cookbook:bean_sprout type cookbook:ingredients cookbook:bean_sprout type cookbook:vegetable cookbook:bean_sprout url https://en.wikibooks.org/wiki/Cookbook:Bean_Sprout cookbook:bean_sprout url https://en.wikibooks.org/wiki/Cookbook:Bean_Sprouts cookbook:bearberry label "bearberry" cookbook:béarnaise_sauce label "béarnaise" cookbook:béarnaise_sauce name "Bearnaise sauce" cookbook:béarnaise_sauce name "Béarnaise sauce" cookbook:béarnaise_sauce recipeCategory category:egg_recipes cookbook:béarnaise_sauce recipeCategory category:sauce_recipes cookbook:béarnaise_sauce type cookbook:recipes cookbook:béarnaise_sauce url https://en.wikibooks.org/wiki/Cookbook:Bearnaise_sauce cookbook:béarnaise_sauce url https://en.wikibooks.org/wiki/Cookbook:Béarnaise_sauce cookbook:beaten_egg label "beaten egg" cookbook:beaten_egg name "Beaten egg" cookbook:beaten_egg name "Beaten Egg" cookbook:beaten_egg type cookbook:cooking_techniques cookbook:beaten_egg url https://en.wikibooks.org/wiki/Cookbook:Beaten_egg cookbook:beaten_egg url https://en.wikibooks.org/wiki/Cookbook:Beaten_Egg cookbook:beater label "beater" cookbook:beater label "beaters" cookbook:beater label "cake mixer" cookbook:beater label "rotary egg beater" cookbook:beater name "Beater" cookbook:beater type cookbook:cookbook/equipment cookbook:beater url https://en.wikibooks.org/wiki/Cookbook:Beater cookbook:beat label "beat" cookbook:beat label "beaten" cookbook:beat label "beaten lightly" cookbook:beat label "beating" cookbook:beat label "lightly beaten" cookbook:beat name "Beat" cookbook:beat name "Beating" cookbook:beat type cookbook:cooking_techniques cookbook:beat url https://en.wikibooks.org/wiki/Cookbook:Beat cookbook:beat url https://en.wikibooks.org/wiki/Cookbook:Beating cookbook:bebbux label "bebbux (land snails)" cookbook:béchamel_sauce difficulty 2 cookbook:béchamel_sauce label "bechamels" cookbook:béchamel_sauce label "bechamel sauce" cookbook:béchamel_sauce label "béchamel sauce" cookbook:béchamel_sauce label ""besciamella"" cookbook:béchamel_sauce label "''sauce béchamel''" cookbook:béchamel_sauce_louisiannaise label "béchamel sauce louisiannaise" cookbook:béchamel_sauce_louisiannaise label "béchamel_sauce_louisiannaise" cookbook:béchamel_sauce_louisiannaise name "Béchamel Sauce Louisiannaise" cookbook:béchamel_sauce_louisiannaise recipeCategory category:american_recipes cookbook:béchamel_sauce_louisiannaise recipeCategory category:creole_recipes cookbook:béchamel_sauce_louisiannaise recipeCategory category:french_recipes cookbook:béchamel_sauce_louisiannaise recipeCategory category:louisiana_recipes cookbook:béchamel_sauce_louisiannaise recipeCategory category:sauce_recipes cookbook:béchamel_sauce_louisiannaise recipeCuisine cookbook:cuisine_of_france cookbook:béchamel_sauce_louisiannaise recipeCuisine cookbook:cuisine_of_the_united_states cookbook:béchamel_sauce_louisiannaise recipeCuisine cookbook:louisiana_creole_cuisine cookbook:béchamel_sauce_louisiannaise recipeCuisine cookbook:new_england_cuisine cookbook:béchamel_sauce_louisiannaise recipeIngredient "1 bay leaf" cookbook:béchamel_sauce_louisiannaise recipeIngredient "1 cup milk" cookbook:béchamel_sauce_louisiannaise recipeIngredient "1 to 2 tbsp butter" cookbook:béchamel_sauce_louisiannaise recipeIngredient "1 to 2 tbsp flour" cookbook:béchamel_sauce_louisiannaise recipeIngredient "a quarter onion or 2 garlic cloves" cookbook:béchamel_sauce_louisiannaise recipeIngredient "salt and pepper" cookbook:béchamel_sauce_louisiannaise recipeInstructions ["Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes.","Melt the butter in a saucepan.","Whisk in the flour and cook on medium to medium-high heat to make a roux.","Gradually whisk in the milk.","Cook, stirring constantly, until thick.","Season."] cookbook:béchamel_sauce_louisiannaise type cookbook:recipes cookbook:béchamel_sauce_louisiannaise url https://en.wikibooks.org/wiki/Cookbook:Béchamel_Sauce_Louisiannaise cookbook:béchamel_sauce name "Bechamel Sauce" cookbook:béchamel_sauce name "Béchamel Sauce" cookbook:béchamel_sauce name "Bechemel Sauce" cookbook:béchamel_sauce recipeCategory category:easy_recipes cookbook:béchamel_sauce recipeCategory category:sauce_recipes cookbook:béchamel_sauce recipeCategory category:vegetarian_recipes cookbook:béchamel_sauce recipeIngredient "¼ cup unsalted butter" cookbook:béchamel_sauce recipeIngredient "¼ cup white flour" cookbook:béchamel_sauce recipeIngredient "1000ml milk" cookbook:béchamel_sauce recipeIngredient "1 fresh bay leaf" cookbook:béchamel_sauce recipeIngredient "1 small onion" cookbook:béchamel_sauce recipeIngredient "4½ cups whole milk (>3% milk fat)" cookbook:béchamel_sauce recipeIngredient "50g butter" cookbook:béchamel_sauce recipeIngredient "50g white wheat flour (type 405)" cookbook:béchamel_sauce recipeIngredient "pepper" cookbook:béchamel_sauce recipeIngredient "salt" cookbook:béchamel_sauce recipeInstructions ["In a saucepan, soften the unsalted butter and knead into the flour.","Cook the roux of butter and flour over gentle heat, but do not brown. (The roux should not have an apparent flour taste.)","In a separate pot, begin heating the milk","Peel the onion, but do not cut.","Add the onion and bay leaf into the pot with the milk.","Keep stirring until milk is heated to 80\u00b0C. Do not let the milk adhere and cook to pot bottom.","Remove onion and bay leaf.","Combine heated milk slowly into cooked roux. Add salt and pepper to taste.","Stir and cook for 15 minutes. No lumps should be present."] cookbook:béchamel_sauce recipeYield 4 cups cookbook:béchamel_sauce totalTime "30 minutes" cookbook:béchamel_sauce type cookbook:recipes cookbook:béchamel_sauce url https://en.wikibooks.org/wiki/Cookbook:Bechamel_Sauce cookbook:béchamel_sauce url https://en.wikibooks.org/wiki/Cookbook:Béchamel_Sauce cookbook:béchamel_sauce url https://en.wikibooks.org/wiki/Cookbook:Bechemel_Sauce cookbook:beechnut label "beechnut" cookbook:beef_&_vegetable_kabobs name "Beef & Vegetable Kabobs" cookbook:beef_&_vegetable_kabobs name "Beef Kabobs" cookbook:beef_&_vegetable_kabobs recipeCategory category:beef_recipes cookbook:beef_&_vegetable_kabobs recipeCategory category:grilled_recipes cookbook:beef_&_vegetable_kabobs recipeCategory category:main_course_recipes cookbook:beef_&_vegetable_kabobs recipeCategory category:onion_recipes cookbook:beef_&_vegetable_kabobs recipeCategory category:recipes_with_metric_units cookbook:beef_&_vegetable_kabobs recipeCategory category:turkish_recipes cookbook:beef_&_vegetable_kabobs recipeCategory category:vegetable_recipes cookbook:beef_&_vegetable_kabobs recipeCuisine cookbook:cuisine_of_turkey cookbook:beef_&_vegetable_kabobs recipeIngredient "1 1/2 pounds (about 700 g) beef sirloin, cut into 1 1/2 inch (4 cm) cubes" cookbook:beef_&_vegetable_kabobs recipeIngredient "1 1/2 tbsp cayenne pepper" cookbook:beef_&_vegetable_kabobs recipeIngredient "1 1/2 tsp rosemary, finely chopped" cookbook:beef_&_vegetable_kabobs recipeIngredient "1/2 cup olive oil" cookbook:beef_&_vegetable_kabobs recipeIngredient "1/4 cup balsamic vinegar" cookbook:beef_&_vegetable_kabobs recipeIngredient "1 inch (2.5 cm) slices zucchini" cookbook:beef_&_vegetable_kabobs recipeIngredient "1 large onion, wedged" cookbook:beef_&_vegetable_kabobs recipeIngredient "1 tbsp freshly ground black pepper" cookbook:beef_&_vegetable_kabobs recipeIngredient "1 tbsp kosher salt" cookbook:beef_&_vegetable_kabobs recipeIngredient "1 tbsp thyme, finely chopped" cookbook:beef_&_vegetable_kabobs recipeIngredient "2 tbsp smoked paprika" cookbook:beef_&_vegetable_kabobs recipeIngredient "6 bamboo skewers, soaked in water 30 minutes" cookbook:beef_&_vegetable_kabobs recipeIngredient "Several assorted bell peppers, cut into 3-inch (7.5 cm) strips" cookbook:beef_&_vegetable_kabobs recipeInstructions ["Combine paprika, salt, pepper, cayenne pepper, olive oil, rosemary, thyme and balsamic vinegar in a gallon (4 liter) size zip-top bag. Add beef and refrigerate for at least 1 hour.","Sort beef cubes into equal size rows. Skewer 1 onion wedge, 1 strip bell pepper, 1 slice zucchini from the side, and 3 cubes of meat across the grain in a pattern per skewer.","Grill over medium high heat, turning often, 11 minutes for medium. Serve warm."] cookbook:beef_&_vegetable_kabobs type cookbook:recipes cookbook:beef_&_vegetable_kabobs url https://en.wikibooks.org/wiki/Cookbook:Beef_&_Vegetable_Kabobs cookbook:beef_&_vegetable_kabobs url https://en.wikibooks.org/wiki/Cookbook:Beef_Kabobs cookbook:beef_and_barley_stew difficulty 2 cookbook:beef_and_barley_stew label "beef and barley stew" cookbook:beef_and_barley_stew name "Beef and Barley Stew" cookbook:beef_and_barley_stew recipeCategory category:american_recipes cookbook:beef_and_barley_stew recipeCategory category:beef_recipes cookbook:beef_and_barley_stew recipeCategory category:easy_recipes cookbook:beef_and_barley_stew recipeCategory category:inexpensive_recipes cookbook:beef_and_barley_stew recipeCategory category:recipes_with_metric_units cookbook:beef_and_barley_stew recipeCategory category:stew_recipes cookbook:beef_and_barley_stew recipeCookingTechnique cookbook:browning cookbook:beef_and_barley_stew recipeCookingTechnique cookbook:dice cookbook:beef_and_barley_stew recipeCuisine cookbook:cuisine_of_the_united_states cookbook:beef_and_barley_stew recipeCuisine cookbook:louisiana_creole_cuisine cookbook:beef_and_barley_stew recipeCuisine cookbook:new_england_cuisine cookbook:beef_and_barley_stew recipeEquipment cookbook:dutch_oven cookbook:beef_and_barley_stew recipeEquipment cookbook:saucepan cookbook:beef_and_barley_stew recipeFoodstuff cookbook:barley cookbook:beef_and_barley_stew recipeFoodstuff cookbook:beef cookbook:beef_and_barley_stew recipeFoodstuff cookbook:broth cookbook:beef_and_barley_stew recipeFoodstuff cookbook:carrot cookbook:beef_and_barley_stew recipeFoodstuff cookbook:celery cookbook:beef_and_barley_stew recipeFoodstuff cookbook:flour cookbook:beef_and_barley_stew recipeFoodstuff cookbook:garlic cookbook:beef_and_barley_stew recipeFoodstuff cookbook:green_bean cookbook:beef_and_barley_stew recipeFoodstuff cookbook:marjoram cookbook:beef_and_barley_stew recipeFoodstuff cookbook:mushroom cookbook:beef_and_barley_stew recipeFoodstuff cookbook:onion cookbook:beef_and_barley_stew recipeFoodstuff cookbook:paprika cookbook:beef_and_barley_stew recipeFoodstuff cookbook:parsley cookbook:beef_and_barley_stew recipeFoodstuff cookbook:pepper cookbook:beef_and_barley_stew recipeFoodstuff cookbook:potato cookbook:beef_and_barley_stew recipeFoodstuff cookbook:salt cookbook:beef_and_barley_stew recipeFoodstuff cookbook:thyme cookbook:beef_and_barley_stew recipeFoodstuff cookbook:tomato cookbook:beef_and_barley_stew recipeFoodstuff cookbook:vegetable_oil cookbook:beef_and_barley_stew recipeFoodstuff cookbook:worcestershire_sauce cookbook:beef_and_barley_stew recipeIngredient "¼ cup (60 g) flour" cookbook:beef_and_barley_stew recipeIngredient "1 bunch parsley" cookbook:beef_and_barley_stew recipeIngredient "1 can tomato paste" cookbook:beef_and_barley_stew recipeIngredient "1 cup (240 g) barley" cookbook:beef_and_barley_stew recipeIngredient "1 lb (450 g) mushrooms" cookbook:beef_and_barley_stew recipeIngredient "1 pkg frozen green beans" cookbook:beef_and_barley_stew recipeIngredient "1 slug Worcestershire sauce" cookbook:beef_and_barley_stew recipeIngredient "1 small can diced tomatoes" cookbook:beef_and_barley_stew recipeIngredient "1 teaspoon thyme" cookbook:beef_and_barley_stew recipeIngredient "1 white onion, diced" cookbook:beef_and_barley_stew recipeIngredient "2 cartons beef broth" cookbook:beef_and_barley_stew recipeIngredient "2 tablespoons vegetable oil" cookbook:beef_and_barley_stew recipeIngredient "2 teaspoons marjoram" cookbook:beef_and_barley_stew recipeIngredient "3 cloves halved garlic" cookbook:beef_and_barley_stew recipeIngredient "3 pounds (1.25 kg) beef, cubed" cookbook:beef_and_barley_stew recipeIngredient "3 stalks celery" cookbook:beef_and_barley_stew recipeIngredient "4 cubed potatoes" cookbook:beef_and_barley_stew recipeIngredient "4 large carrots" cookbook:beef_and_barley_stew recipeIngredient "salt, pepper, paprika to taste" cookbook:beef_and_barley_stew recipeIngredient "water, enough to cover all ingredients in pot" cookbook:beef_and_barley_stew recipeInstructions ["Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.","Add the oil to a Dutch oven or large saucepan on medium high heat. Brown the beef in the oil.","When the beef is evenly browned on all sides, add the water, beef broth, bay leaf, onion, carrots and barley. Allow to come to a simmer and reduce heat.","Allow to simmer for 1 to 1\u00bd hours, until the meat is tender. Remove the bay leaf and serve with noodles or rice."] cookbook:beef_and_barley_stew recipeNotes "*Don't overcrowd the beef when browning. If there is not enough room to brown all the meat at the same time, do it in batches, and then add the reserved beef with the other ingredients. *Always follow safe handling guidelines when using raw meat. " cookbook:beef_and_barley_stew recipeYield 12 cookbook:beef_and_barley_stew totalTime "2 hours" cookbook:beef_and_barley_stew type cookbook:recipes cookbook:beef_and_barley_stew url https://en.wikibooks.org/wiki/Cookbook:Beef_and_Barley_Stew cookbook:beef_and_gravy label "beef and gravy" cookbook:beef_and_guinness_casserole label "beef and guinness casserole" cookbook:beef_and_guinness_casserole name "Beef and Guinness Casserole" cookbook:beef_and_guinness_casserole recipeCategory category:baked_recipes cookbook:beef_and_guinness_casserole recipeCategory category:beef_recipes cookbook:beef_and_guinness_casserole recipeCategory category:beer_recipes cookbook:beef_and_guinness_casserole recipeCategory category:casserole_recipes cookbook:beef_and_guinness_casserole recipeCategory category:main_course_recipes cookbook:beef_and_guinness_casserole recipeCategory category:pan_fried_recipes cookbook:beef_and_guinness_casserole recipeCategory category:potato_recipes cookbook:beef_and_guinness_casserole recipeCategory category:recipes_with_metric_units cookbook:beef_and_guinness_casserole recipeCategory category:stew_recipes cookbook:beef_and_guinness_casserole recipeInstructions ["Start by getting your meat cut into one inch pieces. Cut your vegetables into small, similarly sized pieces, keep the carrots big enough about half inch cuts, and none so big as you wouldn't want to find it later and think "That's a bloody big bit of carrot". Lately I've taken to cutting half the onions into rough chunks and half quite fine, its good! Smash and finely cut your garlic.","Important. Freshly grind your pepper to a fine powder in a pestle and mortar. Take your time with this. Then add a teaspoon of salt, set half of this aside for your champ potato.Then add the other half to 1\/4 cup of flour and mix well to get seasoned flour, then mix this in a big bowl with your beef.","Heat your frying pan medium high heat and add a good lug of olive oil, add your coated beef, discard the excess (shouldn't be much). Important - you need enough oil so that the coating isn't dry on the beef. You then want to brown the beef, keep it moving so it doesn't burn. What your doing is sealing the meat so its tender later and undergoing Mailliard reaction which give fantastic flavour. Brown in batches if pan is not very large. Put to one side.","Add another lug of olive oil (small) Add the onion and turn to Medium-low heat, cook for a few minutes and add celery and garlic, continue to cook until they all soften and the onion has started going golden. Add the carrot and continue for another few minutes.","Now get a big oven proof casserole dish and add your stock, cooked vegetables, beef, Guinness, tomato, bay leaves and thyme. Bring to boil on a hob, put on the lid and put into a pre-heated oven at 150 degrees Celsius (300F) (or maybe a little higher if your over isn't a fan oven like mine), check every 40 min to 1 hour and give a good stir. This takes 3 hours to cook properly. All the protein that makes round beef tough comes out into your sauce to make it thick and rich and your beef juicy and tender. If you did the browning part right the beef should be succulent and bursting with flavour, if not then it is dry and boring.","About 40 min before the casserole is done. Boil potatoes until soft, drain, and allow to steam until dry. Mash thoroughly and add pepper\/salt combo (salt to taste), butter and a little milk (its amazing how little milk will turn your potato to sludge, careful now!), once all this is mashed good add your spring onion and stir.","Serve - Deep bowls, put a layer of champ at the bottom and ladle your beef and Guinness on the top, serve and enjoy, more pepper and salt wouldn't go amiss, but that's just me. Hope it worked out..."] cookbook:beef_and_guinness_casserole type cookbook:recipes cookbook:beef_and_guinness_casserole url https://en.wikibooks.org/wiki/Cookbook:Beef_and_Guinness_Casserole cookbook:beef_croquettes label "kroketten / bitterballen (beef croquettes)" cookbook:beef_croquettes name "Beef Croquettes" cookbook:beef_croquettes recipeCategory category:beef_recipes cookbook:beef_croquettes recipeCategory category:deep_fried_recipes cookbook:beef_croquettes recipeCategory category:main_course_recipes cookbook:beef_croquettes recipeCategory category:recipes_with_metric_units cookbook:beef_croquettes recipeCategory category:slow_cooker_recipes cookbook:beef_croquettes recipeCookingTechnique cookbook:deep_fat_frying cookbook:beef_croquettes recipeEquipment cookbook:food_processor cookbook:beef_croquettes recipeEquipment cookbook:frying_pan cookbook:beef_croquettes recipeEquipment cookbook:slow_cooker cookbook:beef_croquettes recipeFoodstuff cookbook:bay_leaf cookbook:beef_croquettes recipeFoodstuff cookbook:beef cookbook:beef_croquettes recipeFoodstuff cookbook:bouillon_cube cookbook:beef_croquettes recipeFoodstuff cookbook:bread_crumb cookbook:beef_croquettes recipeFoodstuff cookbook:butter cookbook:beef_croquettes recipeFoodstuff cookbook:egg cookbook:beef_croquettes recipeFoodstuff cookbook:flour cookbook:beef_croquettes recipeFoodstuff cookbook:onion cookbook:beef_croquettes recipeFoodstuff cookbook:pepper cookbook:beef_croquettes recipeFoodstuff cookbook:salt cookbook:beef_croquettes recipeFoodstuff cookbook:shortening cookbook:beef_croquettes recipeFoodstuff cookbook:stock cookbook:beef_croquettes recipeFoodstuff cookbook:vegetable_oil cookbook:beef_croquettes recipeFoodstuff cookbook:water cookbook:beef_croquettes recipeFoodstuff cookbook:worcestershire_sauce cookbook:beef_croquettes recipeIngredient "½ cup all purpose flour" cookbook:beef_croquettes recipeIngredient "1 stick of butter" cookbook:beef_croquettes recipeIngredient "2 cans beef stock" cookbook:beef_croquettes recipeIngredient "2 cups water" cookbook:beef_croquettes recipeIngredient "2 eggs" cookbook:beef_croquettes recipeIngredient "3-4 lb. (about 1.5 kg) beef roast" cookbook:beef_croquettes recipeIngredient "4 bay leaves" cookbook:beef_croquettes recipeIngredient "4 small beef bouillon cubes" cookbook:beef_croquettes recipeIngredient "additional flour, for dredging" cookbook:beef_croquettes recipeIngredient "Bread crumbs, for dredging" cookbook:beef_croquettes recipeIngredient "pepper and salt to taste" cookbook:beef_croquettes recipeIngredient "some dried minced onion" cookbook:beef_croquettes recipeIngredient "some Worcestershire sauce" cookbook:beef_croquettes recipeIngredient "Vegetable oil or shortening, for deep frying" cookbook:beef_croquettes recipeInstructions ["Add the first set of ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart.","This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.","Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.","In a deep frying pan, prepare a light brown roux with the butter and flour.","While stirring the roux, slowly start adding the broth. It should accept all the broth to make a real thick sauce or gravy.","Season with salt & pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.","Prepare 3 stations, one deep plate with flour, one with 2 beaten eggs, one with plain bread crumbs. Start rolling the meat into small balls, about 1 1\/2 in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.","Deep fry in 350\u00b0F (175\u00b0C) vegetable oil or shortening until golden brown.","Serve hot with the sauce \/ gravy, perhaps with a starch such as mashed potatoes, rice, or egg noddles."] cookbook:beef_croquettes recipeNotes "*Instead of balls, you can roll "cigars", about 4 inches (10 cm) long and about 1-1\/4" (3 cm) in diameter. *Croquettes can be prepared ahead of time and frozen in a freezer zipper bag. When ready to continue, they may be added to the heated oil without being defrosted. " cookbook:beef_croquettes type cookbook:recipes cookbook:beef_croquettes url https://en.wikibooks.org/wiki/Cookbook:Beef_Croquettes cookbook:beef_curry label "beef curry" cookbook:beef_curry name "Beef Curry" cookbook:beef_curry recipeCategory category:beef_recipes cookbook:beef_curry recipeCategory category:curry_recipes cookbook:beef_curry recipeCategory category:ground_beef_recipes cookbook:beef_curry recipeCategory category:main_course_recipes cookbook:beef_curry recipeCategory category:recipes cookbook:beef_curry recipeCategory category:recipes_with_metric_units cookbook:beef_curry recipeFoodstuff cookbook:beef cookbook:beef_curry recipeFoodstuff cookbook:bell_pepper cookbook:beef_curry recipeFoodstuff cookbook:bouillon_cube cookbook:beef_curry recipeFoodstuff cookbook:curry_powder cookbook:beef_curry recipeFoodstuff cookbook:lemon cookbook:beef_curry recipeFoodstuff cookbook:onion cookbook:beef_curry recipeFoodstuff cookbook:rice cookbook:beef_curry recipeIngredient "1.5 cups rice" cookbook:beef_curry recipeIngredient "1 Beef stock cube" cookbook:beef_curry recipeIngredient "1 Bell pepper or 1 cup (200 g) frozen mixed bell pepper" cookbook:beef_curry recipeIngredient "1 lb (450 g) minced (ground) beef" cookbook:beef_curry recipeIngredient "1 lemon, juiced" cookbook:beef_curry recipeIngredient "1 Onion" cookbook:beef_curry recipeIngredient "2.75 cups water" cookbook:beef_curry recipeIngredient "2 Tbs tomato purée" cookbook:beef_curry recipeIngredient "curry powder to taste" cookbook:beef_curry recipeInstructions ["Peel and chop the onion and pepper","Brown the ground beef in a pan and add the curry powder","Add the chopped onion and pepper to the pan and fry this for one minute","Add a crumbled stock cube, tomato pur\u00e9e, mango chutney and paprika to the pan and stir","Add water into the pan till it covers the mixture","Bring to a boil and simmer for 1 hour stirring every 10 minutes","Bring the rice to a boil in 2.75 cups of water.","If you would like the rice to be yellow, add a small amount of tumeric.","Immediately cover and reduce heat to a minimum and allow to cook for 10 minutes","Turn off heat and allow to rest for 10 minutes","Add lemon juice to the rice","Fluff with a spoon or fork","Put the rice on a plate with the curry on top. You may wish to mold the rice for a nicer presentation."] cookbook:beef_curry type cookbook:recipes cookbook:beef_curry url https://en.wikibooks.org/wiki/Cookbook:Beef_Curry cookbook:beef_fajitas difficulty 2 cookbook:beef_fajitas name "Beef Fajitas" cookbook:beef_fajitas recipeCategory category:american_recipes cookbook:beef_fajitas recipeCategory category:beef_recipes cookbook:beef_fajitas recipeCategory category:camping_recipes cookbook:beef_fajitas recipeCategory category:easy_recipes cookbook:beef_fajitas recipeCategory category:inexpensive_recipes cookbook:beef_fajitas recipeCategory category:main_course_recipes cookbook:beef_fajitas recipeCategory category:meat_recipes cookbook:beef_fajitas recipeCategory category:mexican_recipes cookbook:beef_fajitas recipeCategory category:tex-mex_recipes cookbook:beef_fajitas recipeCuisine cookbook:cuisine_of_jalisco cookbook:beef_fajitas recipeCuisine cookbook:cuisine_of_mexico cookbook:beef_fajitas recipeCuisine cookbook:cuisine_of_the_united_states cookbook:beef_fajitas recipeCuisine cookbook:cuisine_of_yucatan cookbook:beef_fajitas recipeCuisine cookbook:louisiana_creole_cuisine cookbook:beef_fajitas recipeCuisine cookbook:new_england_cuisine cookbook:beef_fajitas recipeFoodstuff cookbook:green_pepper cookbook:beef_fajitas recipeFoodstuff cookbook:onion cookbook:beef_fajitas recipeFoodstuff cookbook:tortilla cookbook:beef_fajitas recipeFoodstuff cookbook:vegetable_oil cookbook:beef_fajitas recipeIngredient "1/2 cup olive oil" cookbook:beef_fajitas recipeIngredient "1/2 tsp freshly ground cumin" cookbook:beef_fajitas recipeIngredient "1/3 cup soy sauce" cookbook:beef_fajitas recipeIngredient "1 inside skirt steak, cut into 3 equal pieces, about 2.25 lb (1 kg)" cookbook:beef_fajitas recipeIngredient "1 Tbs vegetable oil" cookbook:beef_fajitas recipeIngredient "1 tsp red pepper flake" cookbook:beef_fajitas recipeIngredient "2 small red and green bell peppers, sliced" cookbook:beef_fajitas recipeIngredient "3 Tbs dark brown sugar" cookbook:beef_fajitas recipeIngredient "4 green onions, chopped" cookbook:beef_fajitas recipeIngredient "4 small onions, wedged" cookbook:beef_fajitas recipeIngredient "chunky guacamole" cookbook:beef_fajitas recipeIngredient "Juice of two limes" cookbook:beef_fajitas recipeIngredient "Lime wedges" cookbook:beef_fajitas recipeIngredient "salsa fresca" cookbook:beef_fajitas recipeIngredient "tortillas" cookbook:beef_fajitas recipeInstructions ["Combine first 7 ingredients in your friendly neighborhood blender until smooth.","Pour in marinade into a gallon size zip-top plastic bag. Add skirt steak and seal, removing as much air as possible. Refrigerate for at least 1 hour, preferably 24 hours or more.","Remove steak from marinade and place down as close as possible to coals of a preheated charcoal grill. Cook one side until the internal temperature is 125F (51C). Flip and allow to cook until the internal temperature is at least 145F (63C) in the thickest part. These temperatures are enough to safely cook the meat, you may like it more well done.","Remove and cover immediately, allowing at least 3 minutes to rest. You may wish to immediately wrap tightly with aluminium foil and remove to a low heat area of the grill or a low heat oven to keep ready for less-than-immediate use.","Meanwhile, drop a 9 - 10 inch (23 - 25 cm) cast iron skillet down on the coals (or a stove).","Once pan has heated, toss vegetables with vegetable oil. Place in the skillet and cook for at least 2-3 minutes. They should be cooked to a moderately soft state on high heat with some browning evident. A small amount of water can be added, and the pan covered, to partially steam the vegetables if desired.","Remove and keep warm.","Slice steak as thinly as possible across the grain.","The onion and bell pepper are often mixed with the sliced meat in one dish and allowed to marinate together.","The tortillas, and other ingredients typically served in separate dishes.","For those who may not know, the eater is expected to use the various items as he or she prefers, there is no need for the cook to do further assembly. The tortillas are used as wrap for the other ingredient, topped with a squirt of lime juice, if desired."] cookbook:beef_fajitas recipeYield 6-12 cookbook:beef_fajitas totalTime "½ hour" cookbook:beef_fajitas type cookbook:recipes cookbook:beef_fajitas url https://en.wikibooks.org/wiki/Cookbook:Beef_Fajitas cookbook:beef_gravy_soup difficulty 2 cookbook:beef_gravy_soup label "beef gravy soup" cookbook:beef_gravy_soup name "Beef Gravy Soup" cookbook:beef_gravy_soup recipeCategory category:beef_recipes cookbook:beef_gravy_soup recipeCategory category:easy_recipes cookbook:beef_gravy_soup recipeCategory category:gluten-free_recipes cookbook:beef_gravy_soup recipeCategory category:soup_recipes cookbook:beef_gravy_soup recipeFoodstuff cookbook:beef cookbook:beef_gravy_soup recipeFoodstuff cookbook:broth cookbook:beef_gravy_soup recipeFoodstuff cookbook:carrot cookbook:beef_gravy_soup recipeFoodstuff cookbook:onion cookbook:beef_gravy_soup recipeFoodstuff cookbook:radish cookbook:beef_gravy_soup recipeFoodstuff cookbook:salt cookbook:beef_gravy_soup recipeFoodstuff cookbook:turnip cookbook:beef_gravy_soup recipeFoodstuff cookbook:vegetable cookbook:beef_gravy_soup recipeIngredient "1 pound lean Beef, sliced" cookbook:beef_gravy_soup recipeIngredient "1 pound sliced root vegetables, such as Carrots, Turnips, or Radishs" cookbook:beef_gravy_soup recipeIngredient "2 cups vegetable broth" cookbook:beef_gravy_soup recipeIngredient "2 medium Onions, sliced" cookbook:beef_gravy_soup recipeIngredient "2 tablespoons beef broth" cookbook:beef_gravy_soup recipeIngredient "Salt, to taste" cookbook:beef_gravy_soup recipeInstructions ["Place the onions and vegetables in a large stock pot, and add the beef and beef stock on top.","Bring to a simmer over low heat for 30 minutes, stirring well.","When the beef and vegetables look cooked, add the vegetable broth and season.","Bring back to a simmer and serve."] cookbook:beef_gravy_soup recipeYield 6-8 cookbook:beef_gravy_soup totalTime "35 minutes" cookbook:beef_gravy_soup type cookbook:recipes cookbook:beef_gravy_soup url https://en.wikibooks.org/wiki/Cookbook:Beef_Gravy_Soup cookbook:beef_heart_kabobs_(anticuchos) label "anticuchos" cookbook:beef_heart_kabobs_(anticuchos) name "Anticuchos" cookbook:beef_heart_kabobs_(anticuchos) name "Beef Heart Kabobs (Anticuchos)" cookbook:beef_heart_kabobs_(anticuchos) recipeCategory category:beef_recipes cookbook:beef_heart_kabobs_(anticuchos) recipeCategory category:gluten-free_recipes cookbook:beef_heart_kabobs_(anticuchos) recipeCategory category:grilled_recipes cookbook:beef_heart_kabobs_(anticuchos) recipeCategory category:kabob_recipes cookbook:beef_heart_kabobs_(anticuchos) recipeCategory category:peruvian_recipes cookbook:beef_heart_kabobs_(anticuchos) recipeCategory category:recipes_with_metric_units cookbook:beef_heart_kabobs_(anticuchos) recipeCuisine cookbook:cuisine_of_peru cookbook:beef_heart_kabobs_(anticuchos) recipeFoodstuff cookbook:annatto cookbook:beef_heart_kabobs_(anticuchos) recipeFoodstuff cookbook:beef cookbook:beef_heart_kabobs_(anticuchos) recipeFoodstuff cookbook:chiles cookbook:beef_heart_kabobs_(anticuchos) recipeFoodstuff cookbook:cumin cookbook:beef_heart_kabobs_(anticuchos) recipeFoodstuff cookbook:garlic cookbook:beef_heart_kabobs_(anticuchos) recipeFoodstuff cookbook:pepper cookbook:beef_heart_kabobs_(anticuchos) recipeFoodstuff cookbook:salt cookbook:beef_heart_kabobs_(anticuchos) recipeFoodstuff cookbook:vinegar cookbook:beef_heart_kabobs_(anticuchos) recipeIngredient "¼ of a cup ground spicy red chili" cookbook:beef_heart_kabobs_(anticuchos) recipeIngredient "1 Beef heart" cookbook:beef_heart_kabobs_(anticuchos) recipeIngredient "1 teaspoon of achiote (annatto)" cookbook:beef_heart_kabobs_(anticuchos) recipeIngredient "1 teaspoon of ground black pepper" cookbook:beef_heart_kabobs_(anticuchos) recipeIngredient "1 teaspoon of ground cumin" cookbook:beef_heart_kabobs_(anticuchos) recipeIngredient "1 teaspoon of salt" cookbook:beef_heart_kabobs_(anticuchos) recipeIngredient "2 cloves of garlic" cookbook:beef_heart_kabobs_(anticuchos) recipeIngredient "2 cups of brown vinegar" cookbook:beef_heart_kabobs_(anticuchos) recipeInstructions ["Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.","Clean the heart, removing all fat. Cut into bite size cubes. Place the heart pieces into the marinade mixture and leave to marinate for about 10 hours or overnight. The heart should be completely covered.","After marinating, insert meat on skewers. At this stage if desired , some additional ingredients such as green pepper or red pepper (capsicum) or corn-on-cob (cut to a similar size to the heart, may be also inserted on the skewers.)","The skewered heart should then be cooked on a barbecue grill, turning frequently and brushing with the marinade mix. When they are well done they should be served immediately."] cookbook:beef_heart_kabobs_(anticuchos) type cookbook:recipes cookbook:beef_heart_kabobs_(anticuchos) url https://en.wikibooks.org/wiki/Cookbook:Anticuchos cookbook:beef_heart_kabobs_(anticuchos) url https://en.wikibooks.org/wiki/Cookbook:Beef_Heart_Kabobs_(Anticuchos) cookbook:beef_jerky label "beef jerky" cookbook:beef_jerky name "Beef Jerky" cookbook:beef_jerky recipeCategory category:american_recipes cookbook:beef_jerky recipeCategory category:beef_recipes cookbook:beef_jerky recipeCategory category:recipes_with_metric_units cookbook:beef_jerky recipeCategory category:texas_recipes cookbook:beef_jerky recipeCuisine cookbook:cuisine_of_the_united_states cookbook:beef_jerky recipeCuisine cookbook:louisiana_creole_cuisine cookbook:beef_jerky recipeCuisine cookbook:new_england_cuisine cookbook:beef_jerky recipeFoodstuff cookbook:beef cookbook:beef_jerky recipeFoodstuff cookbook:brown_sugar cookbook:beef_jerky recipeFoodstuff cookbook:garlic cookbook:beef_jerky recipeFoodstuff cookbook:liquid_smoke cookbook:beef_jerky recipeFoodstuff cookbook:pepper cookbook:beef_jerky recipeFoodstuff cookbook:salt cookbook:beef_jerky recipeFoodstuff cookbook:worcestershire_sauce cookbook:beef_jerky recipeIngredient "¼ tsp. garlic" cookbook:beef_jerky recipeIngredient "¼ tsp. Liquid Smoke" cookbook:beef_jerky recipeIngredient "¼ tsp. pepper" cookbook:beef_jerky recipeIngredient "¾ tsp. salt" cookbook:beef_jerky recipeIngredient "1 Lb. (450 g) beef (flank or skirt steak is ideal)" cookbook:beef_jerky recipeIngredient "1 tbl. brown sugar" cookbook:beef_jerky recipeIngredient "2 tbl. Worcestershire sauce or Teriyaki sauce" cookbook:beef_jerky recipeIngredient "Other common seasonings may include (¼ tsp. of) cayenne pepper, cheese powder, and/or white pepper" cookbook:beef_jerky recipeInstructions ["Mince or press garlic.","Mix all ingredients except beef to make brine.","Slice beef into \u00bc" thick strips. Small chunks (about \u00be") of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.","Marinate meat in overnight, or at least for an hour or two.","Place meat on racks and dry in a food dehydrator at 145 \u00b0F (63 \u00b0C) for 6 - 8 hours. May be dried in a 150 \u00b0F (65 \u00b0C) oven with foil-covered racks. In oven, turn meat over 3 - 4 hours into drying time and reduce temperature to 130 \u00b0F (55 \u00b0C).","Meat should bend but not break when properly dried.","[http:\/\/homebeefjerkymaker.blogspot.com\/ Comprehensive, Pictorial, Step-By-Step Tutorial for Making Jerky]","[http:\/\/beefjerkyrecipes.us\/ Easy to follow Video Tutorials and Home recipes for Making Jerky]","[http:\/\/www.beefjerkymaker.org Beef Jerky Maker] Making Beef Jerky"] cookbook:beef_jerky type cookbook:recipes cookbook:beef_jerky url https://en.wikibooks.org/wiki/Cookbook:Beef_Jerky cookbook:beef label "beef" cookbook:beef label "beef fillet" cookbook:beef label "beef heart" cookbook:beef label "beef stew meat" cookbook:beef label "bull" cookbook:beef label "corned beef" cookbook:beef label "ground beef" cookbook:beef label "ground beef substitute" cookbook:beef label "ground chuck" cookbook:beef label "lean steak" cookbook:beef label "minced beef" cookbook:beef label "minced (ground) beef" cookbook:beef label "roast beef" cookbook:beef label "salted beef" cookbook:beef label "sirloin steaks" cookbook:beef label "sukiyaki beef" cookbook:beef_linguini label "beef linguini" cookbook:beef name "Beef" cookbook:beef name "Ground beef" cookbook:beef name "Ground Beef" cookbook:beef_noodle_soup label "beef noodle soup" cookbook:beef_pasties difficulty 3 cookbook:beef_pasties name "Beef Pasties" cookbook:beef_pasties recipeCategory category:baked_recipes cookbook:beef_pasties recipeCategory category:beef_recipes cookbook:beef_pasties recipeCategory category:cornish_recipes cookbook:beef_pasties recipeCategory category:inexpensive_recipes cookbook:beef_pasties recipeCategory category:main_course_recipes cookbook:beef_pasties recipeCategory category:medium_difficulty_recipes cookbook:beef_pasties recipeCategory category:onion_recipes cookbook:beef_pasties recipeCategory category:pastry_recipes cookbook:beef_pasties recipeCategory category:potato_recipes cookbook:beef_pasties recipeCategory category:recipes_with_metric_units cookbook:beef_pasties recipeCategory category:thyme_recipes cookbook:beef_pasties recipeCookingTechnique cookbook:baking cookbook:beef_pasties recipeCookingTechnique cookbook:cube cookbook:beef_pasties recipeCuisine cookbook:cornish_cuisine cookbook:beef_pasties recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:beef_pasties recipeEquipment cookbook:cookie_sheet cookbook:beef_pasties recipeEquipment cookbook:oven cookbook:beef_pasties recipeFoodstuff cookbook:beef cookbook:beef_pasties recipeFoodstuff cookbook:broth cookbook:beef_pasties recipeFoodstuff cookbook:cream cookbook:beef_pasties recipeFoodstuff cookbook:flour cookbook:beef_pasties recipeFoodstuff cookbook:onion cookbook:beef_pasties recipeFoodstuff cookbook:parsley cookbook:beef_pasties recipeFoodstuff cookbook:pepper cookbook:beef_pasties recipeFoodstuff cookbook:potato cookbook:beef_pasties recipeFoodstuff cookbook:salt cookbook:beef_pasties recipeFoodstuff cookbook:thyme cookbook:beef_pasties recipeFoodstuff cookbook:water cookbook:beef_pasties recipeIngredient "½ cup (120mL) diced cooked onion" cookbook:beef_pasties recipeIngredient "¼ teaspoon (1mL) thyme" cookbook:beef_pasties recipeIngredient "½ teaspoon (3mL) salt" cookbook:beef_pasties recipeIngredient "⅛ to ¼ teaspoon (1-3mL) pepper" cookbook:beef_pasties recipeIngredient "1½ cup (350mL) cubed cooked potatoes" cookbook:beef_pasties recipeIngredient "1 cup (240mL) beef broth" cookbook:beef_pasties recipeIngredient "1 tablespoon (15mL) parsley" cookbook:beef_pasties recipeIngredient "2 cups (400g) cubed cooking roast beef, in ¼-inch (65 mm) pieces" cookbook:beef_pasties recipeIngredient "Half and half cream" cookbook:beef_pasties recipeIngredient "Pastry for double crust pie (9-inch or 22cm)" cookbook:beef_pasties recipeInstructions ["Preheat oven to 450\u00b0F (230\u00b0C).","Combine first 9 ingredients and set aside.","On a lightly floured surface, roll out \u00bc of the pastry into an 8-inch (20 cm) circle.","Mound 1 cup (240mL) of filling on half of circle.","Moisten edge of pastry with water.","Fold dough over filling.","Crimp edges with fork to seal.","Place on ungreased baking sheet.","Repeat with remaining pastry and filling.","Cut slits in top of each completed pastry.","Brush tops with cream.","Bake 20 to 25 minutes or until golden brown."] cookbook:beef_pasties recipeYield 4 cookbook:beef_pasties totalTime "1 hour" cookbook:beef_pasties type cookbook:recipes cookbook:beef_pasties url https://en.wikibooks.org/wiki/Cookbook:Beef_Pasties cookbook:beef_pies label "beef pies" cookbook:beef recipeCategory category:featured_ingredients cookbook:beef recipeCategory category:meat_and_poultry cookbook:beef_stew_2 difficulty 2 cookbook:beef_stew_2 name "Beef Stew 2" cookbook:beef_stew_2 recipeCategory category:beef_recipes cookbook:beef_stew_2 recipeCategory category:boiled_recipes cookbook:beef_stew_2 recipeCategory category:easy_recipes cookbook:beef_stew_2 recipeCategory category:recipes_with_metric_units cookbook:beef_stew_2 recipeCategory category:stew_recipes cookbook:beef_stew_2 recipeFoodstuff cookbook:bay_leaf cookbook:beef_stew_2 recipeFoodstuff cookbook:beef cookbook:beef_stew_2 recipeFoodstuff cookbook:broth cookbook:beef_stew_2 recipeFoodstuff cookbook:carrot cookbook:beef_stew_2 recipeFoodstuff cookbook:flour cookbook:beef_stew_2 recipeFoodstuff cookbook:garlic_powder cookbook:beef_stew_2 recipeFoodstuff cookbook:marjoram cookbook:beef_stew_2 recipeFoodstuff cookbook:mushroom cookbook:beef_stew_2 recipeFoodstuff cookbook:olive_oil cookbook:beef_stew_2 recipeFoodstuff cookbook:onion cookbook:beef_stew_2 recipeFoodstuff cookbook:pepper cookbook:beef_stew_2 recipeFoodstuff cookbook:potato cookbook:beef_stew_2 recipeFoodstuff cookbook:salt cookbook:beef_stew_2 recipeFoodstuff cookbook:tomato cookbook:beef_stew_2 recipeIngredient "100 g frozen carrots" cookbook:beef_stew_2 recipeIngredient "100 g frozen mushrooms" cookbook:beef_stew_2 recipeIngredient "1 can (400 g) diced tomatoes" cookbook:beef_stew_2 recipeIngredient "1 l beef broth" cookbook:beef_stew_2 recipeIngredient "1 medium onion, peeled and chopped" cookbook:beef_stew_2 recipeIngredient "200 g potatoes" cookbook:beef_stew_2 recipeIngredient "500 g beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle" cookbook:beef_stew_2 recipeIngredient "50 ml olive oil" cookbook:beef_stew_2 recipeIngredient "60 g flour" cookbook:beef_stew_2 recipeIngredient "garlic powder to taste" cookbook:beef_stew_2 recipeIngredient "marjoram to taste" cookbook:beef_stew_2 recipeIngredient "one large or two small bay leaves" cookbook:beef_stew_2 recipeIngredient "pepper to taste" cookbook:beef_stew_2 recipeIngredient "salt to taste" cookbook:beef_stew_2 recipeYield 4 cookbook:beef_stew_2 totalTime "90 minutes" cookbook:beef_stew_2 type cookbook:recipes cookbook:beef_stew_2 url https://en.wikibooks.org/wiki/Cookbook:Beef_Stew_2 cookbook:beef_stew name "Beef Stew" cookbook:beef_stew recipeCategory category:beef_recipes cookbook:beef_stew recipeCategory category:boiled_recipes cookbook:beef_stew recipeCategory category:recipes_with_images cookbook:beef_stew recipeCategory category:recipes_with_metric_units cookbook:beef_stew recipeCategory category:stew_recipes cookbook:beef_stew recipeCookingTechnique cookbook:simmering cookbook:beef_stew recipeFoodstuff cookbook:bay_leaf cookbook:beef_stew recipeFoodstuff cookbook:beef cookbook:beef_stew recipeFoodstuff cookbook:broth cookbook:beef_stew recipeFoodstuff cookbook:carrot cookbook:beef_stew recipeFoodstuff cookbook:celery cookbook:beef_stew recipeFoodstuff cookbook:flour cookbook:beef_stew recipeFoodstuff cookbook:marjoram cookbook:beef_stew recipeFoodstuff cookbook:oil_and_fat cookbook:beef_stew recipeFoodstuff cookbook:oregano cookbook:beef_stew recipeFoodstuff cookbook:potato cookbook:beef_stew recipeIngredient "10 <sup>1</sup>/<sub>2</sub> oz. (298 g, about 1 <sup>1</sup>/<sub>4</sub> c or 300 mL) double-strength beef broth" cookbook:beef_stew recipeIngredient "1 bay leaf" cookbook:beef_stew recipeIngredient "1 t (5 ml) marjoram" cookbook:beef_stew recipeIngredient "1 t (5 ml) oregano" cookbook:beef_stew recipeIngredient "2 lbs. (900 g) beef" cookbook:beef_stew recipeIngredient "2 to 4 russet (large non-sweet white baking) potatoes" cookbook:beef_stew recipeIngredient "46 fl. oz. (5 <sup>3</sup>/<sub>4</sub> c, or 1.36 l) tomato juice (one large can)" cookbook:beef_stew recipeIngredient "4 large carrots" cookbook:beef_stew recipeIngredient "4 stalks of celery" cookbook:beef_stew recipeIngredient "<sup>1</sup>/<sub>2</sub> c flour" cookbook:beef_stew recipeIngredient "<sup>1</sup>/<sub>4</sub> c oil" cookbook:beef_stew recipeInstructions ["Cut the beef into chunks about 1" (2.5 cm) in diameter.","Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.","Put oil into a wide pot and heat it.","In several batches, brown the beef in the pot with the oil.","Into the pot: all beef, all spices, tomato juice, and the double-strength beef broth (w\/o water).","Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.","Peel the carrots, cut them into pieces about the same size as the beef, add them to the stew, and simmer a bit more. (stirring every few minutes)","Cut the other vegetables likewise, and simmer a bit more. (stirring every few minutes)","When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.","[[Cookbook:Beef Stew 2]]"] cookbook:beef_stew type cookbook:recipes cookbook:beef_stew url https://en.wikibooks.org/wiki/Cookbook:Beef_Stew cookbook:beef_stir-fry name "Beef Stir-Fry" cookbook:beef_stir-fry recipeCategory category:asian_recipes cookbook:beef_stir-fry recipeCategory category:beef_recipes cookbook:beef_stir-fry recipeCategory category:carrot_recipes cookbook:beef_stir-fry recipeCategory category:chile_recipes cookbook:beef_stir-fry recipeCategory category:main_course_recipes cookbook:beef_stir-fry recipeCategory category:recipes_with_metric_units cookbook:beef_stir-fry recipeCategory category:stir_fry_recipes cookbook:beef_stir-fry recipeFoodstuff cookbook:beef cookbook:beef_stir-fry recipeFoodstuff cookbook:garlic cookbook:beef_stir-fry recipeFoodstuff cookbook:honey cookbook:beef_stir-fry recipeIngredient "1 1/2 Thai bird chiles, finely minced" cookbook:beef_stir-fry recipeIngredient "1/2 (6-8 ounce) (170-225 g) beef ribeye steak, sliced thinly across the grain on a bias" cookbook:beef_stir-fry recipeIngredient "1/2 large carrot, peeled and julienned" cookbook:beef_stir-fry recipeIngredient "1/2 large onion, finely diced" cookbook:beef_stir-fry recipeIngredient "1/4 cup scallions, julienned" cookbook:beef_stir-fry recipeIngredient "1 tbs minced garlic" cookbook:beef_stir-fry recipeIngredient "1 tbs rice wine vinegar" cookbook:beef_stir-fry recipeIngredient "1 tbs toasted sesame seeds" cookbook:beef_stir-fry recipeIngredient "2 tbs honey" cookbook:beef_stir-fry recipeIngredient "2 tbs soy sauce" cookbook:beef_stir-fry recipeIngredient "Peanut (groundnut) oil" cookbook:beef_stir-fry recipeIngredient "Salt and freshly ground black pepper" cookbook:beef_stir-fry recipeInstructions ["Pour enough peanut oil to lightly coat bottom of wok or large skillet into either said vessel preheated over medium high heat. Add onion and garlic and cook, stirring, until garlic is golden. Remove and keep warm.","Sprinkle beef liberally with salt and freshly ground black pepper. Add 4 beef slices and stir-fry until no longer pink outside and well browned. Remove and repeat until all beef has been cooked.","Add chiles, carrots, soy sauce, honey, vinegar, and scallions and stir-fry until vegetables are lightly browned around edges.","Add cooked ingredients and toss until heated through. Sprinkle with sesame seeds before serving."] cookbook:beef_stir-fry type cookbook:recipes cookbook:beef_stir-fry url https://en.wikibooks.org/wiki/Cookbook:Beef_Stir-Fry cookbook:beef_stroganoff_in_20_minutes difficulty 2 cookbook:beef_stroganoff_in_20_minutes name "20 minute beef stroganoff" cookbook:beef_stroganoff_in_20_minutes name "20 Minute Beef Stroganoff" cookbook:beef_stroganoff_in_20_minutes name "Beef Stroganoff in 20 Minutes" cookbook:beef_stroganoff_in_20_minutes recipeCategory category:beef_recipes cookbook:beef_stroganoff_in_20_minutes recipeCategory category:boiled_recipes cookbook:beef_stroganoff_in_20_minutes recipeCategory category:easy_recipes cookbook:beef_stroganoff_in_20_minutes recipeCategory category:inexpensive_recipes cookbook:beef_stroganoff_in_20_minutes recipeCategory category:main_course_recipes cookbook:beef_stroganoff_in_20_minutes recipeCategory category:mushroom_recipes cookbook:beef_stroganoff_in_20_minutes recipeCategory category:onion_recipes cookbook:beef_stroganoff_in_20_minutes recipeCategory category:pasta_recipes cookbook:beef_stroganoff_in_20_minutes recipeCookingTechnique cookbook:boiling cookbook:beef_stroganoff_in_20_minutes recipeCookingTechnique cookbook:chopping cookbook:beef_stroganoff_in_20_minutes recipeCookingTechnique cookbook:simmering cookbook:beef_stroganoff_in_20_minutes recipeEquipment cookbook:dutch_oven cookbook:beef_stroganoff_in_20_minutes recipeEquipment cookbook:frying_pan cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:beef cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:garlic cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:milk cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:mushroom cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:olive_oil cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:onion cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:paprika cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:parsley cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:pasta cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:pepper cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:salt cookbook:beef_stroganoff_in_20_minutes recipeFoodstuff cookbook:sour_cream cookbook:beef_stroganoff_in_20_minutes recipeIngredient "¼ cup finely chopped fresh parsley" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "¼ cup skim milk" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "½ cup sour cream (figures are for reduced-fat)" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "¼ teaspoon (or more to taste) mild or hot paprika" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "1 10.75-ounce can condensed cream of mushroom soup (figures are for fat-free)" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "1 17-ounce package prepared beef tips with gravy" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "1 8-ounce package sliced mushrooms" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "1 large onion, peeled and coarsely chopped (about a cup)" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "1 teaspoon bottled minced garlic" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "1 teaspoon olive oil" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "8 ounces wide egg noodles (figures are for yolk-free noodles)" cookbook:beef_stroganoff_in_20_minutes recipeIngredient "Salt and pepper to taste" cookbook:beef_stroganoff_in_20_minutes recipeInstructions ["Prepare noodles according to package directions and drain.","As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.","Add mushrooms and onions and cook until onion is soft, about 3 minutes.","Add beef tips, milk, and mushroom soup.","Add salt and pepper to taste and stir well.","Reduce heat to simmer and stir in garlic, paprika, and sour cream.","Simmer lightly, without letting it boil (that will curdle it).","When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.","Garnish with parsley."] cookbook:beef_stroganoff_in_20_minutes recipeNotes "* Prepared beef tips with gravy is typically found in the market's refrigerated meat case. " cookbook:beef_stroganoff_in_20_minutes recipeYield 20 cookbook:beef_stroganoff_in_20_minutes totalTime "20 minutes" cookbook:beef_stroganoff_in_20_minutes type cookbook:recipes cookbook:beef_stroganoff_in_20_minutes url https://en.wikibooks.org/wiki/Cookbook:20_minute_beef_stroganoff cookbook:beef_stroganoff_in_20_minutes url https://en.wikibooks.org/wiki/Cookbook:20_Minute_Beef_Stroganoff cookbook:beef_stroganoff_in_20_minutes url https://en.wikibooks.org/wiki/Cookbook:Beef_Stroganoff_in_20_Minutes cookbook:beef_stroganoff label "beef stroganoff" cookbook:beef_stroganoff name "Beef Stroganoff" cookbook:beef_stroganoff recipeCategory category:beef_recipes cookbook:beef_stroganoff recipeCategory category:dairy_recipes cookbook:beef_stroganoff recipeCategory category:main_course_recipes cookbook:beef_stroganoff recipeCategory category:mushroom_recipes cookbook:beef_stroganoff recipeCategory category:noodle_recipes cookbook:beef_stroganoff recipeCategory category:pasta_recipes cookbook:beef_stroganoff recipeCategory category:russian_recipes cookbook:beef_stroganoff recipeCookingTechnique cookbook:browning cookbook:beef_stroganoff recipeCuisine cookbook:cuisine_of_russia cookbook:beef_stroganoff recipeEquipment cookbook:frying_pan cookbook:beef_stroganoff recipeEquipment cookbook:microwave_oven cookbook:beef_stroganoff recipeFoodstuff cookbook:beef cookbook:beef_stroganoff recipeFoodstuff cookbook:broth cookbook:beef_stroganoff recipeFoodstuff cookbook:butter cookbook:beef_stroganoff recipeFoodstuff cookbook:flour cookbook:beef_stroganoff recipeFoodstuff cookbook:green_onion cookbook:beef_stroganoff recipeFoodstuff cookbook:mushroom cookbook:beef_stroganoff recipeFoodstuff cookbook:mustard cookbook:beef_stroganoff recipeFoodstuff cookbook:pepper cookbook:beef_stroganoff recipeFoodstuff cookbook:salt cookbook:beef_stroganoff recipeFoodstuff cookbook:sour_cream cookbook:beef_stroganoff recipeFoodstuff cookbook:wine cookbook:beef_stroganoff recipeIngredient "10.5 ounces (300 mL) condensed beef broth" cookbook:beef_stroganoff recipeIngredient "1/2 can (4 oz or 125 mL) beef broth" cookbook:beef_stroganoff recipeIngredient "1/2 teaspoon (2.5 mL) ground black pepper" cookbook:beef_stroganoff recipeIngredient "1/2 teaspoon (2.5 mL) salt" cookbook:beef_stroganoff recipeIngredient "1/3 cup (160 mL) sour cream" cookbook:beef_stroganoff recipeIngredient "1/3 cup (160 mL) white wine" cookbook:beef_stroganoff recipeIngredient "1 bag (16 oz or 500 g) egg noodles" cookbook:beef_stroganoff recipeIngredient "1 can (8 oz or 250 g) cream of mushroom soup" cookbook:beef_stroganoff recipeIngredient "1 teaspoon (5 mL) prepared mustard" cookbook:beef_stroganoff recipeIngredient "1 Tub (8 oz or 250 g) sour cream" cookbook:beef_stroganoff recipeIngredient "2 pkg (around 1.5-2.0 lb or 750-1000 g) Bit Size beef (I prefer pre-cut stew meat. Left-over steaks cut into pieces works well. Ground beef browned in a skillet can also work if you have it around.)" cookbook:beef_stroganoff recipeIngredient "2 pounds (900 g) beef chuck roast" cookbook:beef_stroganoff recipeIngredient "4 green onions, sliced (white parts only)" cookbook:beef_stroganoff recipeIngredient "4 tablespoons (60 mL) all-purpose flour" cookbook:beef_stroganoff recipeIngredient "6 ounce (150 g) sliced canned mushrooms, drained" cookbook:beef_stroganoff recipeIngredient "8 Tablespoons (110 g) butter" cookbook:beef_stroganoff recipeIngredient "ground black pepper to taste" cookbook:beef_stroganoff recipeIngredient "Salt and pepper to taste" cookbook:beef_stroganoff recipeIngredient "salt to taste" cookbook:beef_stroganoff recipeInstructions ["Cook egg noodles in a large pot according to directions.","While egg noodles cook, season the beef with salt and pepper and brown the meat in a skillet unless it is already cooked. Low and slow makes a tender product. If meat is already cooked, heat the meat in the microwave or in a skillet.","Drain egg noodles.","Mix cream of mushroom soup, beef broth, and sour cream in the pot used for the egg noodles. Season the sauce with salt and pepper keeping in mind that many of the ingredients contain plenty of salt.","Add noodle mixture with beef and serve."] cookbook:beef_stroganoff type cookbook:recipes cookbook:beef_stroganoff url https://en.wikibooks.org/wiki/Cookbook:Beef_Stroganoff cookbook:beef_tenderloin_steak name "Beef Tenderloin Steak" cookbook:beef_tenderloin_steak recipeCategory category:beef_recipes cookbook:beef_tenderloin_steak recipeCategory category:broiled_recipes cookbook:beef_tenderloin_steak recipeCategory category:main_course_recipes cookbook:beef_tenderloin_steak recipeCategory category:recipes_with_metric_units cookbook:beef_tenderloin_steak recipeFoodstuff cookbook:garlic cookbook:beef_tenderloin_steak recipeFoodstuff cookbook:salt cookbook:beef_tenderloin_steak recipeIngredient "1/2 teaspoon salt" cookbook:beef_tenderloin_steak recipeIngredient "1 cup thinly sliced onion, separated into rings" cookbook:beef_tenderloin_steak recipeIngredient "2/3 cup dry red wine" cookbook:beef_tenderloin_steak recipeIngredient "2 cloves garlic, minced" cookbook:beef_tenderloin_steak recipeIngredient "2 tablespoons steak sauce" cookbook:beef_tenderloin_steak recipeIngredient "2 teaspoons cracked black pepper" cookbook:beef_tenderloin_steak recipeIngredient "4 beef tenderloin steaks (1 inch (2.5 cm) thick)" cookbook:beef_tenderloin_steak recipeIngredient "non-stick cooking spray" cookbook:beef_tenderloin_steak recipeInstructions ["Combine first 3 ingredients in a small bowl; rub both sides of beef with pepper mixture.","Place beef on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Set aside; keep warm.","Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion to skillet; cover and cook 5 minutes, stirring occasionally.","Remove onion from skillet; set aside, and keep warm.","Add wine to skillet, scraping pan to loosen the browned bits.","Cook over medium-high heat until reduced to 1\/3 cup (about 1 minute), and stir in steak sauce.","Spoon wine sauce over steaks, and top with onion. Serve with French fries"] cookbook:beef_tenderloin_steak type cookbook:recipes cookbook:beef_tenderloin_steak url https://en.wikibooks.org/wiki/Cookbook:Beef_Tenderloin_Steak cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) label "beef tongue with chiles, corn and tomato (lengua de res)" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) name "Beef Tongue with Chiles, Corn and Tomato (Lengua de Res)" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) name "Lengua de Res" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCategory category:beef_recipes cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCategory category:boiled_recipes cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCategory category:chile_recipes cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCategory category:corn_recipes cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCategory category:main_course_recipes cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCategory category:recipes_without_cooking_time cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCategory category:tomato_recipes cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCategory category:venezuelan_recipes cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCookingTechnique cookbook:mincing cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCookingTechnique cookbook:sautéing cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeCuisine cookbook:cuisine_of_venezuela cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:beef cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:chiles cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:corn cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:garlic cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:olive_oil cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:onion cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:salt cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:tomato cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeFoodstuff cookbook:tongue cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeIngredient "1 beef tongue" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeIngredient "1 Tablespoon olive oil" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeIngredient "1 white onion, sliced thinly" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeIngredient "2 15-ounce cans whole kernel corn, drained" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeIngredient "4 cloves garlic, minced" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeIngredient "4 small tomatoes, halved and sliced" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeIngredient "5 fresh green chili peppers" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeIngredient "salt, to taste" cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) recipeInstructions ["Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into \u00bd" slices.","Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.","Heat olive oil in a large skillet over medium heat. Saut\u00e9 chili peppers, onion, and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt."] cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) type cookbook:recipes cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) url https://en.wikibooks.org/wiki/Cookbook:Beef_Tongue_with_Chiles,_Corn_and_Tomato_(Lengua_de_Res) cookbook:beef_tongue_with_chiles,_corn_and_tomato_(lengua_de_res) url https://en.wikibooks.org/wiki/Cookbook:Lengua_de_Res cookbook:beef type cookbook:featured_ingredients cookbook:beef type cookbook:ingredients cookbook:beef type cookbook:meat_and_poultry cookbook:beef url https://en.wikibooks.org/wiki/Cookbook:Beef cookbook:beef url https://en.wikibooks.org/wiki/Cookbook:Ground_beef cookbook:beef url https://en.wikibooks.org/wiki/Cookbook:Ground_Beef cookbook:beef_&_vegetable_kabobs type cookbook:recipes cookbook:beef_yakiniku_pizza name "Beef yakiniku pizza" cookbook:beef_yakiniku_pizza name "Beef Yakiniku Pizza" cookbook:beef_yakiniku_pizza recipeCategory category:beef_recipes cookbook:beef_yakiniku_pizza recipeCategory category:expensive_recipes cookbook:beef_yakiniku_pizza recipeCategory category:japanese_recipes cookbook:beef_yakiniku_pizza recipeCategory category:medium_difficulty_recipes cookbook:beef_yakiniku_pizza recipeCategory category:pizza_recipes cookbook:beef_yakiniku_pizza recipeCategory category:recipes_with_metric_units cookbook:beef_yakiniku_pizza recipeCuisine cookbook:cuisine_of_japan cookbook:beef_yakiniku_pizza recipeInstructions ["For dough: Mix all the dough ingredients in the bowl, close with wrapping plastic, and quiet until 10 minutes until expanded.","For the topping: Heat the oil on non-stick pan, fry the big onion and capsicum, stir at 10 seconds. Add the tenderloin and the water. And then add some mirin, light soy sauce and oyster sauce.","Add the dissolved cornflour, salt and sugar. Stir until mixed.","Prepare the pizza dough, roll with rolling pin with diameter 10 cm, and then fill with the meat toppings.","Bake in the oven at the temperature 220 degree Celsius at 20 minutes.","Serve hot with the dipping sauces."] cookbook:beef_yakiniku_pizza type cookbook:recipes cookbook:beef_yakiniku_pizza url https://en.wikibooks.org/wiki/Cookbook:Beef_yakiniku_pizza cookbook:beef_yakiniku_pizza url https://en.wikibooks.org/wiki/Cookbook:Beef_Yakiniku_Pizza cookbook:beer_and_rye_bread_porridge_(Øllebrød) label "bread porridge" cookbook:beer_and_rye_bread_porridge_(Øllebrød) label "Øllebrød" cookbook:beer_and_rye_bread_porridge_(Øllebrød) name "Beer and Rye Bread Porridge (Øllebrød)" cookbook:beer_and_rye_bread_porridge_(Øllebrød) name "Øllebrød" cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeCategory category:beer_recipes cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeCategory category:boiled_recipes cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeCategory category:bread_recipes cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeCategory category:breakfast_recipes cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeCategory category:danish_recipes cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeCuisine cookbook:cuisine_of_denmark cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeFoodstuff cookbook:beer cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeIngredient "1 loaf of day-old rye bread" cookbook:beer_and_rye_bread_porridge_(Øllebrød) recipeIngredient "Malt beer - preferably a sweet dark stout" cookbook:beer_and_rye_bread_porridge_(Øllebrød) type cookbook:recipes cookbook:beer_and_rye_bread_porridge_(Øllebrød) url https://en.wikibooks.org/wiki/Cookbook:Beer_and_Rye_Bread_Porridge_(Øllebrød) cookbook:beer_and_rye_bread_porridge_(Øllebrød) url https://en.wikibooks.org/wiki/Cookbook:Øllebrød cookbook:beer_batter difficulty 1 cookbook:beer_batter label "beer batter" cookbook:beer_batter name "Beer Batter" cookbook:beer_batter recipeCategory category:american_recipes cookbook:beer_batter recipeCategory category:beer_recipes cookbook:beer_batter recipeCategory category:deep_fried_recipes cookbook:beer_batter recipeCategory category:inexpensive_recipes cookbook:beer_batter recipeCategory category:recipes_with_metric_units cookbook:beer_batter recipeCategory category:vegetable_recipes cookbook:beer_batter recipeCategory category:vegetarian_recipes cookbook:beer_batter recipeCategory category:very_easy_recipes cookbook:beer_batter recipeCuisine cookbook:cuisine_of_the_united_states cookbook:beer_batter recipeCuisine cookbook:louisiana_creole_cuisine cookbook:beer_batter recipeCuisine cookbook:new_england_cuisine cookbook:beer_batter recipeFoodstuff cookbook:beer cookbook:beer_batter recipeFoodstuff cookbook:cornstarch cookbook:beer_batter recipeFoodstuff cookbook:flour cookbook:beer_batter recipeFoodstuff cookbook:garlic cookbook:beer_batter recipeFoodstuff cookbook:paprika cookbook:beer_batter recipeFoodstuff cookbook:pepper cookbook:beer_batter recipeFoodstuff cookbook:salt cookbook:beer_batter recipeIngredient "½ cup flour" cookbook:beer_batter recipeIngredient "1/6 teaspoon (½ of ⅓ teaspoon) salt" cookbook:beer_batter recipeIngredient "1/6 teaspoon pepper" cookbook:beer_batter recipeIngredient "1 cup cornstarch" cookbook:beer_batter recipeIngredient "8 ounces (225 ml) beer" cookbook:beer_batter recipeIngredient "⅓ teaspoon garlic salt" cookbook:beer_batter recipeIngredient "⅓ teaspoon paprika" cookbook:beer_batter recipeInstructions ["Stir together dry ingredients.","Stir in beer.","Mix together thoroughly.","Use in preparation of Onion Blooms."] cookbook:beer_batter recipeYield 2 cookbook:beer_batter totalTime "10 minutes" cookbook:beer_batter type cookbook:recipes cookbook:beer_batter url https://en.wikibooks.org/wiki/Cookbook:Beer_Batter cookbook:beer_bread label "beer bread" cookbook:beer_bread name "Beer Bread" cookbook:beer_bread recipeCategory category:american_recipes cookbook:beer_bread recipeCategory category:beer_recipes cookbook:beer_bread recipeCategory category:bread_recipes cookbook:beer_bread recipeCategory category:easy_recipes cookbook:beer_bread recipeCategory category:inexpensive_recipes cookbook:beer_bread recipeCategory category:recipes_with_images cookbook:beer_bread recipeCategory category:recipes_without_servings cookbook:beer_bread recipeCategory category:vegetarian_recipes cookbook:beer_bread recipeCookingTechnique cookbook:baking cookbook:beer_bread recipeCuisine cookbook:cuisine_of_the_united_states cookbook:beer_bread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:beer_bread recipeCuisine cookbook:new_england_cuisine cookbook:beer_bread recipeEquipment cookbook:oven cookbook:beer_bread recipeEquipment cookbook:pots_and_pans cookbook:beer_bread recipeInstructions ["Preheat oven to 350\u00b0F.","Grease a 9x5x3 inch loaf pan","Mix flour, salt, and baking powder and stir together well.","Combine dry ingredients with beer and honey.","Stir together until well mixed.","Add more flour if necessary to make a good consistency.","Spread batter in prepared pan.","Bake 40-45 minutes or until browned and a toothpick comes out of the center clean.","Serve warm."] cookbook:beer_bread recipeNotes "* Beer with live yeast (bottle-conditioned) and carbonation will make the best rise. * This bread can have a very hard crust, making it somewhat difficult to slice. One thing that works well is to begin by dividing the loaf lengthwise, then turning each half loaf onto the newly formed flat side and cutting neat smaller (half-sized) slices. * Darker beers, such as porter and stout, will produce darker breads. Subsequently, lighter beers, such as Pilsner and lager, will produce lighter breads. * If self-raising flour is used instead of all-purpose flour, the salt and baking powder may be omitted. " cookbook:beer_bread type cookbook:recipes cookbook:beer_bread url https://en.wikibooks.org/wiki/Cookbook:Beer_Bread cookbook:beer-can_chicken difficulty 2 cookbook:beer-can_chicken name "Beer-can Chicken" cookbook:beer-can_chicken recipeCategory category:baked_recipes cookbook:beer-can_chicken recipeCategory category:beer_recipes cookbook:beer-can_chicken recipeCategory category:camping_recipes cookbook:beer-can_chicken recipeCategory category:chicken_recipes cookbook:beer-can_chicken recipeCategory category:easy_recipes cookbook:beer-can_chicken recipeCategory category:inexpensive_recipes cookbook:beer-can_chicken recipeCategory category:main_course_recipes cookbook:beer-can_chicken recipeCategory category:recipes_with_metric_units cookbook:beer-can_chicken recipeCategory category:southern_u.s._recipes cookbook:beer-can_chicken recipeCookingTechnique cookbook:baking cookbook:beer-can_chicken recipeCuisine cookbook:louisiana_creole_cuisine cookbook:beer-can_chicken recipeCuisine cookbook:southern_cuisine cookbook:beer-can_chicken recipeEquipment cookbook:oven cookbook:beer-can_chicken recipeFoodstuff cookbook:bay_leaf cookbook:beer-can_chicken recipeFoodstuff cookbook:beer cookbook:beer-can_chicken recipeFoodstuff cookbook:chicken cookbook:beer-can_chicken recipeIngredient "1 12-ounce (slightly more than a 330ml can) can of beer" cookbook:beer-can_chicken recipeIngredient "1 recipe spice rub (or use your own recipe)" cookbook:beer-can_chicken recipeIngredient "2 bay leaves, crumbled" cookbook:beer-can_chicken recipeIngredient "3-4 pound (1.5 - 2kg) chicken (dressed)" cookbook:beer-can_chicken recipeInstructions ["Poke holes all over chicken to let fat run out during cooking.","Rub chicken thoroughly with spice rub: inside and out, and then under skin as far as you can reach","Set aside chicken.","Remove upper racks from oven.","Preheat oven to 350\u00b0F (180\u00b0C).","When oven preheated, take a healthy drink of the beer, leaving about 9 or 10 ounces.","Crumble bay leaves into beer, in beer can.","Insert beer can '''firmly''' into chicken cavity.","Place chicken upright in shallow heatproof pan.","Bake chicken upright until thickest part is 165\u00b0F (73\u00b0C) , an hour or an hour and a half.","When removing chicken from oven, keep upright.","Rest chicken upright 15 minutes before removing beer can."] cookbook:beer-can_chicken recipeNotes "* A disposable drip pan will save you a lot of cleanup (and a lot of flares on the outdoor grill). * This is really best on a charcoal grill, on medium heat. " cookbook:beer-can_chicken recipeYield 4 cookbook:beer-can_chicken totalTime "1⅛-2 hours" cookbook:beer-can_chicken type cookbook:recipes cookbook:beer-can_chicken url https://en.wikibooks.org/wiki/Cookbook:Beer-can_Chicken cookbook:beer_cheese_risotto name "Beer Cheese Risotto" cookbook:beer_cheese_risotto recipeCategory category:beer_recipes cookbook:beer_cheese_risotto recipeCategory category:boiled_recipes cookbook:beer_cheese_risotto recipeCategory category:cheese_recipes cookbook:beer_cheese_risotto recipeCategory category:recipes_with_metric_units cookbook:beer_cheese_risotto recipeCategory category:rice_recipes cookbook:beer_cheese_risotto recipeCategory category:side_dish_recipes cookbook:beer_cheese_risotto recipeFoodstuff cookbook:cheddar_cheese cookbook:beer_cheese_risotto recipeFoodstuff cookbook:olive_oil cookbook:beer_cheese_risotto recipeFoodstuff cookbook:onion cookbook:beer_cheese_risotto recipeFoodstuff cookbook:parmesan_cheese cookbook:beer_cheese_risotto recipeFoodstuff cookbook:rice cookbook:beer_cheese_risotto recipeFoodstuff cookbook:stock cookbook:beer_cheese_risotto recipeIngredient "½ cup beer" cookbook:beer_cheese_risotto recipeIngredient "¼ cup grated Parmesan cheese" cookbook:beer_cheese_risotto recipeIngredient "¼ cup shredded sharp cheddar cheese (to taste)" cookbook:beer_cheese_risotto recipeIngredient "½ large onion, diced" cookbook:beer_cheese_risotto recipeIngredient "1 ½ cups hot vegetable stock (approximate)" cookbook:beer_cheese_risotto recipeIngredient "1 cup arborio rice" cookbook:beer_cheese_risotto recipeIngredient "1 tablespoon olive oil" cookbook:beer_cheese_risotto type cookbook:recipes cookbook:beer_cheese_risotto url https://en.wikibooks.org/wiki/Cookbook:Beer_Cheese_Risotto cookbook:beer label "beer" cookbook:beer_marinated_shrimp label "beer marinated shrimp" cookbook:beer_marinated_shrimp name "Beer Marinated Shrimp" cookbook:beer_marinated_shrimp recipeCategory category:beer_recipes cookbook:beer_marinated_shrimp recipeCategory category:garlic_recipes cookbook:beer_marinated_shrimp recipeCategory category:grilled_recipes cookbook:beer_marinated_shrimp recipeCategory category:main_course_recipes cookbook:beer_marinated_shrimp recipeCategory category:marinade_recipes cookbook:beer_marinated_shrimp recipeCategory category:recipes_with_metric_units cookbook:beer_marinated_shrimp recipeCategory category:sautéed_recipes cookbook:beer_marinated_shrimp recipeCategory category:shrimp_recipes cookbook:beer_marinated_shrimp recipeCookingTechnique cookbook:grilling cookbook:beer_marinated_shrimp recipeCookingTechnique cookbook:marinating cookbook:beer_marinated_shrimp recipeCookingTechnique cookbook:sautéing cookbook:beer_marinated_shrimp recipeFoodstuff cookbook:beer cookbook:beer_marinated_shrimp recipeFoodstuff cookbook:butter cookbook:beer_marinated_shrimp recipeFoodstuff cookbook:garlic cookbook:beer_marinated_shrimp recipeFoodstuff cookbook:onion cookbook:beer_marinated_shrimp recipeFoodstuff cookbook:pepper cookbook:beer_marinated_shrimp recipeFoodstuff cookbook:salt cookbook:beer_marinated_shrimp recipeFoodstuff cookbook:shrimp cookbook:beer_marinated_shrimp recipeFoodstuff cookbook:tabasco_sauce cookbook:beer_marinated_shrimp recipeIngredient "12 ounces (340 ml) of beer" cookbook:beer_marinated_shrimp recipeIngredient "1 Onion" cookbook:beer_marinated_shrimp recipeIngredient "2 Pounds (900 g) peeled raw shrimp" cookbook:beer_marinated_shrimp recipeIngredient "3 cloves garlic" cookbook:beer_marinated_shrimp recipeIngredient "Butter" cookbook:beer_marinated_shrimp recipeIngredient "Salt and pepper" cookbook:beer_marinated_shrimp recipeIngredient "Tabasco Sauce" cookbook:beer_marinated_shrimp recipeInstructions ["Slice up an onion.","Chop up a few cloves of garlic.","Place these, the shrimp and the beer, in a plastic or glass bowl.","Add as much Tabasco as you'd like (start with 1 TBSP) and some salt and pepper.","Cover and marinate over night.","Next day before cooking remove shrimp from marinade.","Discard marinade.","Melt some butter in a pan and saut\u00e9 shrimp until pink and done.","Don't overcook or they'll be rubbery.","You can also grill the shrimp."] cookbook:beer_marinated_shrimp type cookbook:recipes cookbook:beer_marinated_shrimp url https://en.wikibooks.org/wiki/Cookbook:Beer_Marinated_Shrimp cookbook:beer name "Beer" cookbook:beer recipeCategory category:leavening_agents cookbook:beer type bartending/cocktails cookbook:beer type cookbook:ingredients cookbook:beer type cookbook:leavening_agents cookbook:beer url https://en.wikibooks.org/wiki/Cookbook:Beer cookbook:beet_and_cabbage_stew name "Beet and Cabbage Stew" cookbook:beet_and_cabbage_stew recipeCategory category:beet_recipes cookbook:beet_and_cabbage_stew recipeCategory category:boiled_recipes cookbook:beet_and_cabbage_stew recipeCategory category:cabbage_recipes cookbook:beet_and_cabbage_stew recipeCategory category:stew_recipes cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:beet cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:cabbage cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:carrot cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:celery cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:garlic cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:lemon cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:onion cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:sugar cookbook:beet_and_cabbage_stew recipeFoodstuff cookbook:tomato cookbook:beet_and_cabbage_stew recipeIngredient "½ cup sugar (optional)" cookbook:beet_and_cabbage_stew recipeIngredient "1 cabbage, chopped" cookbook:beet_and_cabbage_stew recipeIngredient "1 large onion, chopped" cookbook:beet_and_cabbage_stew recipeIngredient "1 lb. stew bones" cookbook:beet_and_cabbage_stew recipeIngredient "2 24 oz. cans crushed tomatoes" cookbook:beet_and_cabbage_stew recipeIngredient "2 lb. meat, cubed" cookbook:beet_and_cabbage_stew recipeIngredient "3 garlic cloves, minced" cookbook:beet_and_cabbage_stew recipeIngredient "3 large beets, cubed (or 2 cans of beets)" cookbook:beet_and_cabbage_stew recipeIngredient "3 lemons (optional)" cookbook:beet_and_cabbage_stew recipeIngredient "4 stalks of celery, chopped" cookbook:beet_and_cabbage_stew recipeIngredient "5 large carrots, chopped" cookbook:beet_and_cabbage_stew recipeInstructions ["If you are using fresh beets, you first need to place them in boiling water for between 90 minutes and two hours. For better flavor bake at 350 \u00b0F for 90 minutes. When they are soft enough that a fork will go in easily then they are done. Put them in a sink or large bowl full of cool water. Once they are cool pick up a beet and press your thumbs into the skin to start peeling them, sometimes they are not soft enough for this and you just need to cook them longer. If you use canned beets they will be ready right out of the can.","While the beets are cooking you should start cooking the meat. Place the meat and bones into a large 12 qt. stock pot. Add the two cans of crushed tomatoes and a similar quantity of water. Stir it up and bring to a boil.","While the meat and beets are cooking chop up all of the vegetables, mince the garlic and squeeze the lemons.","After the meat has been boiling for between an hour and 90 minutes then you should add all of the vegetables except the beets which are still cooking, the lemon juice and the sugar.","Finish peeling and cubing the beets, when the simmering vegetables are soft add the beets, stir well. Then add as much or as little lemon juice and sugar as you like, to suit your own taste. Cook for five more minutes and it\u2019s done."] cookbook:beet_and_cabbage_stew type cookbook:recipes cookbook:beet_and_cabbage_stew url https://en.wikibooks.org/wiki/Cookbook:Beet_and_Cabbage_Stew cookbook:beet label "beet" cookbook:beet label "beetroot" cookbook:beet label "beets" cookbook:beet name "Beet" cookbook:beet name "Beet root" cookbook:beet name "Beetroot" cookbook:beet name "Beet Root" cookbook:beet recipeCategory category:autumn_ingredients cookbook:beet recipeCategory category:winter_ingredients cookbook:beet_sugar label "beet sugar" cookbook:beet type cookbook:autumn_ingredients cookbook:beet type cookbook:ingredients cookbook:beet type cookbook:vegetable cookbook:beet type cookbook:winter_ingredients cookbook:beet url https://en.wikibooks.org/wiki/Cookbook:Beet cookbook:beet url https://en.wikibooks.org/wiki/Cookbook:Beetroot cookbook:beet url https://en.wikibooks.org/wiki/Cookbook:Beet_root cookbook:beet url https://en.wikibooks.org/wiki/Cookbook:Beet_Root cookbook:beignet label "beignet" cookbook:beijing_cuisine label "beijing cuisine" cookbook:belarus type cookbook:cuisines cookbook:belarus type cookbook:cuisines_by_country cookbook:belgium type cookbook:cuisines cookbook:belgium type cookbook:cuisines_by_country cookbook:bell_pepper_chili difficulty 2 cookbook:bell_pepper_chili label "pepper chili" cookbook:bell_pepper_chili name "Bell Pepper Chili" cookbook:bell_pepper_chili name "Pepper chili" cookbook:bell_pepper_chili name "Pepper Chili" cookbook:bell_pepper_chili recipeCategory category:american_recipes cookbook:bell_pepper_chili recipeCategory category:bean_recipes cookbook:bell_pepper_chili recipeCategory category:bell_pepper_recipes cookbook:bell_pepper_chili recipeCategory category:chili_recipes cookbook:bell_pepper_chili recipeCategory category:easy_recipes cookbook:bell_pepper_chili recipeCategory category:ground_beef_recipes cookbook:bell_pepper_chili recipeCategory category:recipes_with_images cookbook:bell_pepper_chili recipeCategory category:rice_recipes cookbook:bell_pepper_chili recipeCategory category:stew_recipes cookbook:bell_pepper_chili recipeCategory category:tomato_recipes cookbook:bell_pepper_chili recipeCuisine cookbook:cuisine_of_the_united_states cookbook:bell_pepper_chili recipeCuisine cookbook:louisiana_creole_cuisine cookbook:bell_pepper_chili recipeCuisine cookbook:new_england_cuisine cookbook:bell_pepper_chili recipeFoodstuff cookbook:rice cookbook:bell_pepper_chili recipeIngredient "1 can kidney beans (about 2 cups)" cookbook:bell_pepper_chili recipeIngredient "2-3 Bell peppers" cookbook:bell_pepper_chili recipeIngredient "2 cans pureed crushed tomatoes (about 32 oz per can)" cookbook:bell_pepper_chili recipeIngredient "3-3½ pounds ground beef" cookbook:bell_pepper_chili recipeIngredient "6-8 onions" cookbook:bell_pepper_chili recipeIngredient "Cheddar cheese, shredded (optional)" cookbook:bell_pepper_chili recipeIngredient "Chili powder" cookbook:bell_pepper_chili recipeIngredient "Garlic salt" cookbook:bell_pepper_chili recipeIngredient "White rice" cookbook:bell_pepper_chili recipeInstructions ["Chop onions and peppers coarsely.","Defrost beef. Put it in a large pot.","Fry on medium only the beef turns brown. Drain grease","Add peppers and onions to the pot.","Fry until the onions are transparent. Drain grease if necessary.","Add crushed tomatoes. Simmer for one hour, stirring occasionally","Add kidney beans. Simmer for an additional 10 minutes","Add chili powder and garlic salt to taste.","Serve over white rice. Optionally, top with shredded cheddar cheese."] cookbook:bell_pepper_chili recipeYield 12 (1 cup each) cookbook:bell_pepper_chili totalTime "80 minutes" cookbook:bell_pepper_chili type cookbook:recipes cookbook:bell_pepper_chili url https://en.wikibooks.org/wiki/Cookbook:Bell_Pepper_Chili cookbook:bell_pepper_chili url https://en.wikibooks.org/wiki/Cookbook:Pepper_chili cookbook:bell_pepper_chili url https://en.wikibooks.org/wiki/Cookbook:Pepper_Chili cookbook:bell_pepper label "bell pepper" cookbook:bell_pepper label "bell peppers" cookbook:bell_pepper label "capsicum" cookbook:bell_pepper label "capsicum pepper" cookbook:bell_pepper label "capsicums" cookbook:bell_pepper label "green bell pepper" cookbook:bell_pepper label "green bell pepper powder" cookbook:bell_pepper label "green bell peppers" cookbook:bell_pepper label "green pepper" cookbook:bell_pepper label "green peppers" cookbook:bell_pepper label "peppers" cookbook:bell_pepper label "red bell pepper" cookbook:bell_pepper label "red bell peppers" cookbook:bell_pepper label "red pepper" cookbook:bell_pepper name "Bell pepper" cookbook:bell_pepper name "Bell Pepper" cookbook:bell_pepper name "Capsicum" cookbook:bell_pepper recipeCategory category:autumn_ingredients cookbook:bell_pepper recipeCategory category:featured_ingredients cookbook:bell_pepper recipeCategory category:ingredients_available_all_year cookbook:bell_pepper recipeCategory category:summer_ingredients cookbook:bell_pepper type cookbook:autumn_ingredients cookbook:bell_pepper type cookbook:featured_ingredients cookbook:bell_pepper type cookbook:ingredients cookbook:bell_pepper type cookbook:ingredients_available_all_year cookbook:bell_pepper type cookbook:summer_ingredients cookbook:bell_pepper type cookbook:vegetable cookbook:bell_pepper url https://en.wikibooks.org/wiki/Cookbook:Bell_pepper cookbook:bell_pepper url https://en.wikibooks.org/wiki/Cookbook:Bell_Pepper cookbook:bell_pepper url https://en.wikibooks.org/wiki/Cookbook:Capsicum cookbook:bengali_five-spice_mix_(panch_puran) label "panch puran" cookbook:bengali_five-spice_mix_(panch_puran) name "Bengali Five-Spice Mix (Panch Puran)" cookbook:bengali_five-spice_mix_(panch_puran) name "Panch Puran" cookbook:bengali_five-spice_mix_(panch_puran) recipeCategory category:indian_recipes cookbook:bengali_five-spice_mix_(panch_puran) recipeCategory category:spice_mix_recipes cookbook:bengali_five-spice_mix_(panch_puran) recipeCuisine cookbook:cuisine_of_india cookbook:bengali_five-spice_mix_(panch_puran) type cookbook:recipes cookbook:bengali_five-spice_mix_(panch_puran) url https://en.wikibooks.org/wiki/Cookbook:Bengali_Five-Spice_Mix_(Panch_Puran) cookbook:bengali_five-spice_mix_(panch_puran) url https://en.wikibooks.org/wiki/Cookbook:Panch_Puran cookbook:bengal_potatoes difficulty 2 cookbook:bengal_potatoes label "bengal potatoes" cookbook:bengal_potatoes name "Bengal Potatoes" cookbook:bengal_potatoes recipeCategory category:easy_recipes cookbook:bengal_potatoes recipeCategory category:gluten-free_recipes cookbook:bengal_potatoes recipeCategory category:indian_recipes cookbook:bengal_potatoes recipeCategory category:potato_recipes cookbook:bengal_potatoes recipeCategory category:recipes_with_metric_units cookbook:bengal_potatoes recipeCategory category:side_dish_recipes cookbook:bengal_potatoes recipeCategory category:vegetarian_recipes cookbook:bengal_potatoes recipeCuisine cookbook:cuisine_of_india cookbook:bengal_potatoes recipeFoodstuff cookbook:chili_powder cookbook:bengal_potatoes recipeFoodstuff cookbook:ghee cookbook:bengal_potatoes recipeFoodstuff cookbook:oil_and_fat cookbook:bengal_potatoes recipeFoodstuff cookbook:potato cookbook:bengal_potatoes recipeFoodstuff cookbook:turmeric cookbook:bengal_potatoes recipeIngredient "2 teaspoons panch puran" cookbook:bengal_potatoes recipeIngredient "chili powder (preferably not too hot. I use Kashmiri chili )" cookbook:bengal_potatoes recipeIngredient "Ground turmeric" cookbook:bengal_potatoes recipeIngredient "oil or, preferably, ghee" cookbook:bengal_potatoes recipeIngredient "Potatoes - approximately 2 lbs (900g)" cookbook:bengal_potatoes recipeInstructions ["Put a little oil or ghee into a large heavy-bottomed pan with a good lid and put it onto a medium heat.","Add panch puran, and let them cook gently until the seeds start to pop.","Wash but do not peel the potatoes and cut into large bite sized chunks. Add to pan, stirring so that the seeds coat the potatoes evenly.","Add a little ground turmeric, enough to just color the cut surfaces of all the pieces.","Add a little chili powder. The quantity varies depending on your palate, and the strength of the chili.","Stir well to distribute the spices.","Do ''one'' of the following:"] cookbook:bengal_potatoes recipeYield 4-6 cookbook:bengal_potatoes totalTime "30-60 minutes" cookbook:bengal_potatoes type cookbook:recipes cookbook:bengal_potatoes url https://en.wikibooks.org/wiki/Cookbook:Bengal_Potatoes cookbook:berbere label "berbere" cookbook:berbere label "berberei" cookbook:berbere name "Berbere" cookbook:berbere recipeCategory category:spice_mix_recipes cookbook:berbere recipeFoodstuff cookbook:allspice cookbook:berbere recipeFoodstuff cookbook:cardamom cookbook:berbere recipeFoodstuff cookbook:chiles cookbook:berbere recipeFoodstuff cookbook:cinnamon cookbook:berbere recipeFoodstuff cookbook:clove cookbook:berbere recipeFoodstuff cookbook:coriander cookbook:berbere recipeFoodstuff cookbook:fenugreek cookbook:berbere recipeFoodstuff cookbook:ginger cookbook:berbere recipeFoodstuff cookbook:nutmeg cookbook:berbere recipeFoodstuff cookbook:pepper cookbook:berbere recipeFoodstuff cookbook:salt cookbook:berbere recipeIngredient "¼ tsp ground allspice" cookbook:berbere recipeIngredient "½ tsp ground cardamom seed" cookbook:berbere recipeIngredient "¼ tsp ground cinnamon" cookbook:berbere recipeIngredient "¼ tsp ground cloves" cookbook:berbere recipeIngredient "½ tsp ground coriander seed" cookbook:berbere recipeIngredient "½ tsp ground fenugreek seed" cookbook:berbere recipeIngredient "½ tsp ground nutmeg" cookbook:berbere recipeIngredient "1 tsp ground black pepper" cookbook:berbere recipeIngredient "1 tsp ground ginger" cookbook:berbere recipeIngredient "2 cups chili flakes" cookbook:berbere recipeIngredient "2 Tbs salt" cookbook:berbere recipeInstructions ["Roast everything except the pepper, chili and salt, in a heavy saucepan or cast-iron frying pan for about 5 minutes on a low heat.","Stir in the pepper, chili and salt, and keep stirring for another 10 minutes.","Store in a glass jar, away from sunlight."] cookbook:berbere type cookbook:accuracy_disputes cookbook:berbere type cookbook:ingredients cookbook:berbere url https://en.wikibooks.org/wiki/Cookbook:Berbere cookbook:berkoukes label "berkoukes" cookbook:berry label "berries" cookbook:best_burger_you_ever_had name "Best Burger You Ever Had" cookbook:best_burger_you_ever_had recipeCategory category:grilled_recipes cookbook:best_burger_you_ever_had recipeCategory category:ground_beef_recipes cookbook:best_burger_you_ever_had recipeCategory category:hamburger_recipes cookbook:best_burger_you_ever_had recipeCategory category:main_course_recipes cookbook:best_burger_you_ever_had recipeCategory category:mayonnaise_recipes cookbook:best_burger_you_ever_had recipeCategory category:recipes_with_metric_units cookbook:best_burger_you_ever_had recipeInstructions ["Mix all Chipotle Mayo ingredients and refrigerate until needed.","Shape ground chuck into 4 patties.","Sprinkle patties with kosher salt, black pepper, and cayenne pepper.","Place patties on a well-oiled medium grill and cook until internal temperature reaches 160\u00b0F (>70\u00b0C) for medium. If using cheese, place on patties and close cover for 1 minute.","Spread Chipotle Mayo onto buns and place burgers on. Serve."] cookbook:best_burger_you_ever_had type cookbook:recipes cookbook:best_burger_you_ever_had url https://en.wikibooks.org/wiki/Cookbook:Best_Burger_You_Ever_Had cookbook:bête_noire name "Bête noire" cookbook:bête_noire recipeCategory category:cake_recipes cookbook:bête_noire recipeCategory category:chocolate_recipes cookbook:bête_noire recipeCategory category:gluten-free_recipes cookbook:bête_noire recipeCategory category:recipes_with_metric_units cookbook:bête_noire recipeEquipment cookbook:saucepan cookbook:bête_noire recipeEquipment cookbook:springform_pan cookbook:bête_noire recipeFoodstuff cookbook:butter cookbook:bête_noire recipeFoodstuff cookbook:chocolate cookbook:bête_noire recipeFoodstuff cookbook:egg cookbook:bête_noire recipeFoodstuff cookbook:sugar cookbook:bête_noire recipeFoodstuff cookbook:water cookbook:bête_noire recipeIngredient "1/2 lb (225g) butter" cookbook:bête_noire recipeIngredient "4 oz (120g) bittersweet chocolate" cookbook:bête_noire recipeIngredient "5 beaten eggs" cookbook:bête_noire recipeIngredient "8 oz (230g) unsweetened chocolate" cookbook:bête_noire recipeIngredient "Simple syrup (1/2 C water plus 1 1/3 C sugar)" cookbook:bête_noire recipeInstructions ["Chop chocolate in finely.","Melt butter in a large saucepan over a low heat.","Add the chopped chocolate to the melted butter and whisk until smooth.","Whisk in the syrup and allow to cool slightly.","Add the eggs and whisk until well blended.","Pour the mixture into a greased 9-inch (23cm) springform pan, lined with parchment.","Cook in a Bain-marie at 350\u00b0F (180\u00b0C) in an oven for 25-30 minutes."] cookbook:bête_noire type cookbook:recipes cookbook:bête_noire url https://en.wikibooks.org/wiki/Cookbook:Bête_noire cookbook:betty's_salad name "Betty's Salad" cookbook:betty's_salad recipeCategory category:bacon_recipes cookbook:betty's_salad recipeCategory category:egg_recipes cookbook:betty's_salad recipeCategory category:midwestern_u.s._recipes cookbook:betty's_salad recipeCategory category:salad_recipes cookbook:betty's_salad recipeCategory category:spinach_recipes cookbook:betty's_salad recipeCuisine cookbook:midwestern_cuisine cookbook:betty's_salad recipeIngredient "1-2 cans water chestnuts, drained and sliced (optional, depending on the recipe you follow)" cookbook:betty's_salad recipeIngredient "1/3 cup catsup" cookbook:betty's_salad recipeIngredient "1/4 cup white vinegar" cookbook:betty's_salad recipeIngredient "1 can bean sprouts, drained" cookbook:betty's_salad recipeIngredient "1 cup salad oil" cookbook:betty's_salad recipeIngredient "1 pound fried bacon, crumbled" cookbook:betty's_salad recipeIngredient "1 small to medium sized onion" cookbook:betty's_salad recipeIngredient "1 Tablespoon Worcestershire Sauce" cookbook:betty's_salad recipeIngredient "3/4 cup sugar" cookbook:betty's_salad recipeIngredient "6 hard boiled eggs, sliced" cookbook:betty's_salad recipeIngredient "Half package spinach" cookbook:betty's_salad recipeIngredient "Salt to taste, or 1/4 teaspoon salt" cookbook:betty's_salad type cookbook:recipes cookbook:betty\'s_salad type cookbook:recipes cookbook:betty's_salad url https://en.wikibooks.org/wiki/Cookbook:Betty's_Salad cookbook:beurre_à_la_bourguignonne label "''beurre à la bourguignonne''" cookbook:beurre_à_la_bourguignonne name "Beurre à la bourguignonne" cookbook:beurre_à_la_bourguignonne recipeCategory category:french_recipes cookbook:beurre_à_la_bourguignonne recipeCategory category:recipes_with_metric_units cookbook:beurre_à_la_bourguignonne recipeCategory category:sauce_recipes cookbook:beurre_à_la_bourguignonne recipeCuisine cookbook:cuisine_of_france cookbook:beurre_à_la_bourguignonne recipeFoodstuff cookbook:butter cookbook:beurre_à_la_bourguignonne recipeFoodstuff cookbook:garlic cookbook:beurre_à_la_bourguignonne recipeFoodstuff cookbook:onion cookbook:beurre_à_la_bourguignonne recipeFoodstuff cookbook:parsley cookbook:beurre_à_la_bourguignonne recipeFoodstuff cookbook:pepper cookbook:beurre_à_la_bourguignonne recipeFoodstuff cookbook:salt cookbook:beurre_à_la_bourguignonne recipeIngredient "½ cup butter" cookbook:beurre_à_la_bourguignonne recipeIngredient "1 to 3 cloves garlic, mashed or grated with a micro plane" cookbook:beurre_à_la_bourguignonne recipeIngredient "2 Tbs. parsley, chopped" cookbook:beurre_à_la_bourguignonne recipeIngredient "2 Tbs. shallots or green onions" cookbook:beurre_à_la_bourguignonne recipeIngredient "salt and pepper" cookbook:beurre_à_la_bourguignonne recipeInstructions ["Cream the butter until it is very soft.","Beat the shallots, garlic and parsley into the butter.","Season to taste with salt and pepper."] cookbook:beurre_à_la_bourguignonne type cookbook:recipes cookbook:beurre_à_la_bourguignonne url https://en.wikibooks.org/wiki/Cookbook:Beurre_à_la_bourguignonne cookbook:beurre_blanc label "beurre blanc" cookbook:beurre_blanc name "Beurre Blanc" cookbook:beurre_blanc recipeCategory category:dairy_recipes cookbook:beurre_blanc recipeCategory category:french_recipes cookbook:beurre_blanc recipeCategory category:sauce_recipes cookbook:beurre_blanc recipeCategory category:vegetarian_recipes cookbook:beurre_blanc recipeCategory category:wine_recipes cookbook:beurre_blanc recipeCuisine cookbook:cuisine_of_france cookbook:beurre_blanc recipeFoodstuff cookbook:butter cookbook:beurre_blanc recipeFoodstuff cookbook:cream cookbook:beurre_blanc recipeFoodstuff cookbook:lemon cookbook:beurre_blanc recipeFoodstuff cookbook:lemon_juice cookbook:beurre_blanc recipeFoodstuff cookbook:pepper cookbook:beurre_blanc recipeFoodstuff cookbook:salt cookbook:beurre_blanc recipeFoodstuff cookbook:shallot cookbook:beurre_blanc recipeFoodstuff cookbook:wine cookbook:beurre_blanc recipeIngredient "1 - 2 shallots, very finely chopped" cookbook:beurre_blanc recipeIngredient "1 cup of good white wine (dry aromatic white, preferably French, such as Pouilly-Fumé)" cookbook:beurre_blanc recipeIngredient "1 cup unsalted butter, in cubes or lumps" cookbook:beurre_blanc recipeIngredient "1 Tbs heavy cream, (optional and non-traditional)" cookbook:beurre_blanc recipeIngredient "juice of one lemon" cookbook:beurre_blanc recipeIngredient "salt and white pepper" cookbook:beurre_blanc recipeInstructions ["For four portions, start with a cup of good white wine with a strong acidity (think dry aromatic white, preferably French, such as Pouilly-Fum\u00e9) in a non-reactive saucepan with the juice of one lemon and one or two very finely chopped shallots.","Reduce the mixture to about two tablespoons, and don't be shy about letting it boil: it will not adversely affect the sauce. Once reduced, the shallot should still be fairly moist. If you're looking at a dry pan, there's a good chance your sauce won't hold.","Reduce heat to low flame. If you want to increase the holding power of your sauce, you can add a tablespoon or so of heavy cream at this juncture, but every authority on traditional French preparation would disapprove.","Begin to add smallish cubes of very good, very cold unsalted butter while whisking vigorously. From a technical standpoint, the sauce should stay under 200\u00b0F (95\u00b0C), so do some of the whisking off the flame. Whisk in one or two cubes and add more, and continue until you've added about 10 to 12 tablespoons of butter.","Season with salt and white pepper and serve immediately. The sauce can be held in a vacuum container, such a Thermos, but I don't recommend it for long periods of time."] cookbook:beurre_blanc type cookbook:recipes cookbook:beurre_blanc url https://en.wikibooks.org/wiki/Cookbook:Beurre_Blanc cookbook:beurre_manié label "''beurre manié''" cookbook:beverages label "beverage" cookbook:beverages label "beverages" cookbook:beverages label "drinks" cookbook:beverages name "Beverages" cookbook:beverages recipeCategory category:beverage_recipes cookbook:beverages recipeCategory category:cookbook_pages_with_recipe_lists cookbook:beverages type cookbook:recipes cookbook:beverages url https://en.wikibooks.org/wiki/Cookbook:Beverages cookbook:bhel_puri name "Bhelpuri" cookbook:bhel_puri name "Bhel Puri" cookbook:bhel_puri recipeIngredient "1/2 bunch coriander (cilantro) leaves" cookbook:bhel_puri recipeIngredient "1 big red onion" cookbook:bhel_puri recipeIngredient "1 lb 125-250 g plain sev (Indian fried snack, looks like noodles)" cookbook:bhel_puri recipeIngredient "1 packet of flat crispy puris (available in Indian groceries)" cookbook:bhel_puri recipeIngredient "1 teaspoon chili powder" cookbook:bhel_puri recipeIngredient "2 lb or 500 g puffed rice (kurmura/murmura - available in Indian groceries)" cookbook:bhel_puri recipeIngredient "2 potatoes (boiled)" cookbook:bhel_puri recipeIngredient "2 teaspoon chat masala" cookbook:bhel_puri recipeIngredient "Lemon juice or raw mango (chopped)" cookbook:bhel_puri recipeIngredient "salt to taste" cookbook:bhel_puri recipeInstructions ["Mix together puffed rice and sev. Add chat masala, salt and chili powder.","Chop onion and raw mango finely. Dice potatoes. Chop coriander (Cilantro) leaves.","Add onions, raw mango pieces (or lemon juice), potatoes and coriander (Cilantro) leaves to the puffed rice and sev mixture and mix gently with the hands.","Grind the items for the spicy and sweet chutneys to a fine paste using some water."] cookbook:bhel_puri type cookbook:recipes cookbook:bhel_puri url https://en.wikibooks.org/wiki/Cookbook:Bhelpuri cookbook:bhel_puri url https://en.wikibooks.org/wiki/Cookbook:Bhel_Puri cookbook:bhindiyaan label "bhindiyaan" cookbook:bibimbap label "bibimbap" cookbook:bibimbap name "Bibimbap" cookbook:bibimbap recipeCategory category:boiled_recipes cookbook:bibimbap recipeCategory category:korean_recipes cookbook:bibimbap recipeCategory category:recipes_with_images cookbook:bibimbap recipeCategory category:recipes_without_cooking_time cookbook:bibimbap recipeCategory category:rice_recipes cookbook:bibimbap recipeCategory category:vegetarian_recipes cookbook:bibimbap recipeCuisine cookbook:cuisine_of_korea cookbook:bibimbap recipeIngredient "¼ c + 2 tsp sesame oil" cookbook:bibimbap recipeIngredient "¼ c ground sesame seeds" cookbook:bibimbap recipeIngredient "¾ c kimchi" cookbook:bibimbap recipeIngredient "¼ c soy sauce" cookbook:bibimbap recipeIngredient "¾ to 1 ½ c rice" cookbook:bibimbap recipeIngredient "10 oz spinach" cookbook:bibimbap recipeIngredient "1 cucumber" cookbook:bibimbap recipeIngredient "1 lb steak" cookbook:bibimbap recipeIngredient "1 tbsp vegetable oil (peanut, olive, etc)" cookbook:bibimbap recipeIngredient "1 tsp grated garlic" cookbook:bibimbap recipeIngredient "2 small carrots" cookbook:bibimbap recipeIngredient "3 eggs" cookbook:bibimbap recipeIngredient "8 oz bean sprouts - with beans attached" cookbook:bibimbap recipeIngredient "salt" cookbook:bibimbap recipeYield 3 cookbook:bibimbap type cookbook:recipes cookbook:bibimbap url https://en.wikibooks.org/wiki/Cookbook:Bibimbap cookbook:bigilla label "bigilla" cookbook:bigos label "bigos" cookbook:bigos name "Bigos" cookbook:bigos recipeCategory category:bacon_recipes cookbook:bigos recipeCategory category:cabbage_recipes cookbook:bigos recipeCategory category:polish_recipes cookbook:bigos recipeCategory category:pork_recipes cookbook:bigos recipeCategory category:recipes_with_metric_units cookbook:bigos recipeCategory category:sauerkraut_recipes cookbook:bigos recipeCategory category:venison_recipes cookbook:bigos recipeCuisine cookbook:cuisine_of_poland cookbook:bigos recipeInstructions ["Chop the cabbage, add pepper and salt, a part of the mushrooms and bay leaf, and cook until soft (about 2-3 hours).","Chop the bacon and let it melt in a frying pan.","Fry the chopped meat and sausage in the bacon grease.","If necessary, drain excess water from the stewed cabbage and add the fried meat, bacon, and sausage along with the grease out of the pan. Stew everything as long as possible - the longer, the better (sometimes it is done for 3 hours a day in 3 following days, or even longer).","When ready, the dish should be a thick mash that does not "leak" water on the plate; it should be mildly sour and have a strong flavour of smoked bacon."] cookbook:bigos type cookbook:recipes cookbook:bigos url https://en.wikibooks.org/wiki/Cookbook:Bigos cookbook:bilberry label "bilberry" cookbook:biltong label "biltong" cookbook:biltong name "Biltong" cookbook:biltong type cookbook:ingredients cookbook:biltong url https://en.wikibooks.org/wiki/Cookbook:Biltong cookbook:binagoongan label "binagoongan" cookbook:binagoongan name "Binagoongan" cookbook:binagoongan recipeCategory category:boiled_recipes cookbook:binagoongan recipeCategory category:filipino_recipes cookbook:binagoongan recipeCategory category:pork_recipes cookbook:binagoongan recipeCategory category:shrimp_recipes cookbook:binagoongan recipeCookingTechnique cookbook:pan_frying cookbook:binagoongan recipeCookingTechnique cookbook:sautéing cookbook:binagoongan recipeCookingTechnique cookbook:simmering cookbook:binagoongan recipeCuisine cookbook:cuisine_of_the_philippines cookbook:binagoongan recipeFoodstuff cookbook:bagoong_alamang cookbook:binagoongan recipeFoodstuff cookbook:bitter_melon cookbook:binagoongan recipeFoodstuff cookbook:garlic cookbook:binagoongan recipeFoodstuff cookbook:oil_and_fat cookbook:binagoongan recipeFoodstuff cookbook:onion cookbook:binagoongan recipeFoodstuff cookbook:pork cookbook:binagoongan recipeFoodstuff cookbook:rice cookbook:binagoongan recipeFoodstuff cookbook:shrimp cookbook:binagoongan recipeFoodstuff cookbook:tomato cookbook:binagoongan recipeFoodstuff cookbook:vinegar cookbook:binagoongan recipeIngredient "1/2 cup bagoong alamang" cookbook:binagoongan recipeIngredient "1/2 cup of bitter melon" cookbook:binagoongan recipeIngredient "1/2 cup vinegar" cookbook:binagoongan recipeIngredient "1/2 head garlic, crushed" cookbook:binagoongan recipeIngredient "1/2 lb. of baby shrimp" cookbook:binagoongan recipeIngredient "1/4 cup oil" cookbook:binagoongan recipeIngredient "1 large tomato, sliced" cookbook:binagoongan recipeIngredient "1 lb. pork, cut into pieces" cookbook:binagoongan recipeIngredient "1 onion, sliced thinly" cookbook:binagoongan recipeIngredient "2 cups water" cookbook:binagoongan recipeInstructions ["Fry pork pieces in hot oil.","Saut\u00e9 garlic, onions and tomatoes after pork has browned.","Then add shrimp.","Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce.","Serve with rice."] cookbook:binagoongan type cookbook:recipes cookbook:binagoongan url https://en.wikibooks.org/wiki/Cookbook:Binagoongan cookbook:birchermüesli label "birchermüesli" cookbook:biryani label "biryani" cookbook:biryani label "other biryani recipes" cookbook:biryani name "Biryani" cookbook:biryani recipeFoodstuff cookbook:chicken cookbook:biryani recipeFoodstuff cookbook:coriander cookbook:biryani recipeFoodstuff cookbook:mint cookbook:biryani recipeFoodstuff cookbook:oil_and_fat cookbook:biryani recipeFoodstuff cookbook:onion cookbook:biryani recipeFoodstuff cookbook:rice cookbook:biryani recipeFoodstuff cookbook:salt cookbook:biryani recipeFoodstuff cookbook:yogurt cookbook:biryani recipeIngredient "1 1/5 tsp red chillies" cookbook:biryani recipeIngredient "1/2 tsp ginger" cookbook:biryani recipeIngredient "1/4 cup oil" cookbook:biryani recipeIngredient "1/4 tbs saffron" cookbook:biryani recipeIngredient "1/4 tbs turmeric" cookbook:biryani recipeIngredient "1 chicken (1 1/5 kg) washed and disjointed" cookbook:biryani recipeIngredient "1 cup yoghurt" cookbook:biryani recipeIngredient "1 tablespoon jeerp (cummin)" cookbook:biryani recipeIngredient "1 tblsp lemon juice" cookbook:biryani recipeIngredient "1 tbs coriander" cookbook:biryani recipeIngredient "1 tbs salt" cookbook:biryani recipeIngredient "2 cups masoor (whole black lentils)" cookbook:biryani recipeIngredient "2 cups rice" cookbook:biryani recipeIngredient "2 fair sized onions" cookbook:biryani recipeIngredient "2 pieces cinnamon sticks (tuj)" cookbook:biryani recipeIngredient "2 springs mint" cookbook:biryani recipeIngredient "2 tblsp fresh tomato (grated or pureed)" cookbook:biryani recipeIngredient "3 hard-boiled eggs" cookbook:biryani recipeIngredient "4 elachi (cardomom)" cookbook:biryani recipeIngredient "4 green chillies" cookbook:biryani recipeIngredient "5 small potatoes" cookbook:biryani type cookbook:recipes cookbook:biryani url https://en.wikibooks.org/wiki/Cookbook:Biryani cookbook:biscotti name "Biscotti" cookbook:biscotti recipeCategory category:baking_recipes cookbook:biscotti recipeCategory category:bread_recipes cookbook:biscotti recipeCategory category:cake_recipes cookbook:biscotti recipeCategory category:italian_recipes cookbook:biscotti recipeCategory category:medium_difficulty_recipes cookbook:biscotti recipeCategory category:recipes_without_servings cookbook:biscotti recipeCuisine cookbook:cuisine_of_italy cookbook:biscotti recipeInstructions ["In a mixing bowl, cream butter and 1 cup sugar.","Add eggs, one at a time, beating well after each addition.","Stir in vanilla.","Combine dry ingredients; add to creamed mixture.","Stir in almonds.","Line a baking sheet with foil and grease foil.","Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil.","Brush with milk and sprinkle with remaining sugar.","Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch.","Remove from oven and reduce heat to 300 degrees F.","Lift rectangles with foil onto wire rack; cool for 15 minutes.","Place on a cutting board; slice diagonally 1\/2 in. thick. Place slices with cut side down on an ungreased baking sheet.","Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool.","Store in airtight container."] cookbook:biscotti type cookbook:recipes cookbook:biscotti url https://en.wikibooks.org/wiki/Cookbook:Biscotti cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) label "biskuttini tal-lewz" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) name "Biscotti with Almond of Malta (Biskuttini tal-Lewz)" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) name "Biskuttini tal-Lewz" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeCategory category:almond_recipes cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeCategory category:baking_recipes cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeIngredient "1-2 drops bitter almond" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeIngredient "1 tbls lemon juice" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeIngredient "250 gr sugar" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeIngredient "2 egg whites" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeIngredient "300 gr ground almonds" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeIngredient "Rice paper" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeIngredient "Some almonds for decoration" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeIngredient "Vanilla essence" cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) recipeInstructions ["Add ground almond, sugar,lemon juice and bitter almond in a bowl and mix well.","Thicken egg white till it stiffens and then mix with the ingredients.","Mix well.","Lay rice paper on flat baking dish.","Place a tablespoon of the mixture in your palm and roll it into a small ball.","Place on rice paper, and flatten a little.","Repeat till you use all the ingredients.","Place an almond on each "Pastina"and bake in a pre-heated oven to 375 for 25 minutes or until light golden brown"] cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) type cookbook:recipes cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) url https://en.wikibooks.org/wiki/Cookbook:Biscotti_with_Almond_of_Malta_(Biskuttini_tal-Lewz) cookbook:biscotti_with_almond_of_malta_(biskuttini_tal-lewz) url https://en.wikibooks.org/wiki/Cookbook:Biskuttini_tal-Lewz cookbook:biscuit label "biscuit" cookbook:biscuit label "biscuit recipe" cookbook:biscuit label "biscuits" cookbook:biscuit label "'cut' biscuit" cookbook:biscuit_mix difficulty 1 cookbook:biscuit_mix label "biscuit mix" cookbook:biscuit_mix label "bisquick" cookbook:biscuit_mix name "Biscuit mix" cookbook:biscuit_mix name "Biscuit Mix" cookbook:biscuit_mix recipeCategory category:american_recipes cookbook:biscuit_mix recipeCategory category:bread_recipes cookbook:biscuit_mix recipeCategory category:camping_recipes cookbook:biscuit_mix recipeCategory category:inexpensive_recipes cookbook:biscuit_mix recipeCategory category:midwestern_u.s._recipes cookbook:biscuit_mix recipeCategory category:mixes cookbook:biscuit_mix recipeCategory category:recipes_with_metric_units cookbook:biscuit_mix recipeCategory category:vegetarian_recipes cookbook:biscuit_mix recipeCategory category:very_easy_recipes cookbook:biscuit_mix recipeCuisine cookbook:cuisine_of_the_united_states cookbook:biscuit_mix recipeCuisine cookbook:louisiana_creole_cuisine cookbook:biscuit_mix recipeCuisine cookbook:midwestern_cuisine cookbook:biscuit_mix recipeCuisine cookbook:new_england_cuisine cookbook:biscuit_mix recipeEquipment cookbook:pastry_blender cookbook:biscuit_mix recipeIngredient "Divide into 2 or 4 cup portions in baggies or other container for convenient use." cookbook:biscuit_mix recipeIngredient "Keep in refrigerator until leaving for camping/backpacking trip." cookbook:biscuit_mix recipeIngredient "Mix into a coarse texture." cookbook:biscuit_mix recipeInstructions ["Mix 2 cups with \u00bd cup water, milk, or condensed milk to use.","Knead no more than 5 times, or biscuits will be tough.","Roll out about \u00be inches or 2 centimeters thick.","Cut into biscuit size circles.","Place in preheated Dutch oven, starting at the wall and working toward the center.","Replace lid, turning about \u215b turn for a good fit.","If heat is right, biscuits will be done in about 15 minutes, if brown in 10 minutes or less, the centers may not be done."] cookbook:biscuit_mix recipeNotes "* About 2 cups of mix will pretty well fill a 12 inch Dutch oven. * Place a few more coals or charcoal briquettes on lid than beneath it. * Preheat Dutch oven until '''lightly''' smoking; a moistened finger tapped lightly on the metal will sizzle. " cookbook:biscuit_mix recipeYield 2½ cups biscuit mix cookbook:biscuit_mix totalTime "10 minutes<br>plus cooking time" cookbook:biscuit_mix type cookbook:mixes cookbook:biscuit_mix type cookbook:recipes cookbook:biscuit_mix url https://en.wikibooks.org/wiki/Cookbook:Biscuit_mix cookbook:biscuit_mix url https://en.wikibooks.org/wiki/Cookbook:Biscuit_Mix cookbook:biscuit name "Biscuit" cookbook:biscuit recipeCategory category:baking_recipes cookbook:biscuit recipeCategory category:bread_recipes cookbook:biscuit recipeCategory category:breakfast_recipes cookbook:biscuit recipeCategory category:easy_recipes cookbook:biscuit recipeCategory category:recipes_without_servings cookbook:biscuit recipeCategory category:southern_u.s._recipes cookbook:biscuit recipeCookingTechnique cookbook:baking cookbook:biscuit recipeCookingTechnique cookbook:knead cookbook:biscuit recipeCuisine cookbook:louisiana_creole_cuisine cookbook:biscuit recipeCuisine cookbook:southern_cuisine cookbook:biscuit recipeEquipment cookbook:oven cookbook:biscuit recipeFoodstuff cookbook:oil_and_fat cookbook:biscuit recipeInstructions ["Mix the dry ingredients.","Cut (mix) in the fat, preferably as you would for an apple crisp or traditional pie crust.","Add the milk, mixing only as needed to wet the dough or batter.","If doing drop biscuits, you'll plop the batter by spoonfuls (large spoonfuls) onto the cookie sheet. Otherwise, for cut biscuits:","#Give the dough a quick knead.","#Roll the dough out to 1\/2 ", using flour as needed to avoid sticking.","#Cut circles with a 2.5" cookie cutter, or carve hexagons (a honeycomb pattern) with a knife.","Space the biscuits 1" apart on the cookie sheet.","Bake 10 to 12 minutes in a 450\u00b0F oven, stopping when lightly browned on top.","Serve hot."] cookbook:biscuits_and_gravy difficulty 2 cookbook:biscuits_and_gravy label "biscuits and gravy" cookbook:biscuits_and_gravy name "Biscuits and Gravy" cookbook:biscuits_and_gravy recipeCategory category:breakfast_recipes cookbook:biscuits_and_gravy recipeCategory category:easy_recipes cookbook:biscuits_and_gravy recipeCategory category:southern_u.s._recipes cookbook:biscuits_and_gravy recipeCuisine cookbook:louisiana_creole_cuisine cookbook:biscuits_and_gravy recipeCuisine cookbook:southern_cuisine cookbook:biscuits_and_gravy recipeFoodstuff cookbook:bacon cookbook:biscuits_and_gravy recipeFoodstuff cookbook:flour cookbook:biscuits_and_gravy recipeFoodstuff cookbook:milk cookbook:biscuits_and_gravy recipeFoodstuff cookbook:pepper cookbook:biscuits_and_gravy recipeFoodstuff cookbook:salt cookbook:biscuits_and_gravy recipeFoodstuff cookbook:sausage cookbook:biscuits_and_gravy recipeIngredient "1/2 tsp.(2.5 mL) salt" cookbook:biscuits_and_gravy recipeIngredient "1/4 c (60 mL) flour" cookbook:biscuits_and_gravy recipeIngredient "1/4 tbsp. (4 mL) ground black pepper" cookbook:biscuits_and_gravy recipeIngredient "1 lb (500 g) Ground breakfast sausage" cookbook:biscuits_and_gravy recipeIngredient "3 c (720 mL) milk" cookbook:biscuits_and_gravy recipeIngredient "3 T (15 mL) bacon grease" cookbook:biscuits_and_gravy recipeInstructions ["Make 'cut' biscuit dough.","Place the cut biscuits in the oven at the same time as step 3 of the gravy procedure.","Remove from oven after 10 to 12 minutes; the biscuits should be warm when served with the gravy.","Brown the sausage in a large skillet.","Remove the browned sausage from the skillet and reserve in a bowl, be careful to leave as much of the drippings as possible in the pan.","Add the bacon grease to the skillet, place the skillet on low to medium-low heat.","Once the bacon grease is up to temperature mix the flour into the grease.","Add the milk slowly, mixing as you pour.","Bring to a gentle boil, stir constantly scraping the bottom and edges of the skillet. Stirring keeps the gravy from becoming too lumpy or burnt.","Continue stirring until the gravy has nearly reached the desired consistency, usually about 10 minutes.","Add the browned sausage held in reserve.","Remove from heat and allow to set for 1 minute."] cookbook:biscuits_and_gravy recipeYield about 4 cookbook:biscuits_and_gravy totalTime "30 minutes" cookbook:biscuits_and_gravy type cookbook:recipes cookbook:biscuits_and_gravy url https://en.wikibooks.org/wiki/Cookbook:Biscuits_and_Gravy cookbook:biscuits label "biscuits" cookbook:biscuits name "Biscuits" cookbook:biscuits recipeCategory category:baking_recipes cookbook:biscuits recipeCategory category:bread_recipes cookbook:biscuits recipeCategory category:breakfast_recipes cookbook:biscuits recipeCategory category:easy_recipes cookbook:biscuits recipeCategory category:recipes_with_metric_units cookbook:biscuits recipeCategory category:recipes_without_servings cookbook:biscuits recipeInstructions ["Preheat oven.","Sift all dry ingredients into bowl.","Cut in shortening until like coarse meal.","Beat egg lightly and add to milk.","Add liquid to dry ingredients and mix with fork until dough holds together.","Turn out onto floured board and knead lightly with floured fingers.","Roll out 3\/4 inch (2 cm) thick and cut with floured cutter (a round cookie cutter).","Place on baking sheet and bake at 450\u00b0F (230\u00b0C) for 12 minutes."] cookbook:biscuits type cookbook:recipes cookbook:biscuits url https://en.wikibooks.org/wiki/Cookbook:Biscuits cookbook:biscuit type cookbook:recipes cookbook:biscuit url https://en.wikibooks.org/wiki/Cookbook:Biscuit cookbook:biskutelli label "biskutelli" cookbook:bison_à_la_grecque label "bison à la grecque" cookbook:bison_à_la_grecque name "Bison à la grecque" cookbook:bison_à_la_grecque recipeCategory category:meat_recipes cookbook:bison_à_la_grecque recipeIngredient "1/4 cup butter" cookbook:bison_à_la_grecque recipeIngredient "1/4 cup cream" cookbook:bison_à_la_grecque recipeIngredient "1/4 cup dry white wine" cookbook:bison_à_la_grecque recipeIngredient "1/4 cup flour" cookbook:bison_à_la_grecque recipeIngredient "15 coriander seeds" cookbook:bison_à_la_grecque recipeIngredient "1 bay leaf" cookbook:bison_à_la_grecque recipeIngredient "1 garlic clove, crushed" cookbook:bison_à_la_grecque recipeIngredient "1 lemon, halved" cookbook:bison_à_la_grecque recipeIngredient "1 small carrot, sliced" cookbook:bison_à_la_grecque recipeIngredient "1 small celery stalk, sliced" cookbook:bison_à_la_grecque recipeIngredient "1 small fennel bulb, sliced" cookbook:bison_à_la_grecque recipeIngredient "1 small green pepper, sliced" cookbook:bison_à_la_grecque recipeIngredient "2 cups veal stock" cookbook:bison_à_la_grecque recipeIngredient "2 Lbs bison steak or roast" cookbook:bison_à_la_grecque recipeIngredient "2 small onions, halved" cookbook:bison_à_la_grecque recipeIngredient "2 T melted bison fat" cookbook:bison_à_la_grecque type cookbook:recipes cookbook:bison_à_la_grecque url https://en.wikibooks.org/wiki/Cookbook:Bison_à_la_grecque cookbook:bison label "bison" cookbook:bison_loaf difficulty 3 cookbook:bison_loaf label "bison loaf" cookbook:bison_loaf name "Bison Loaf" cookbook:bison_loaf recipeCategory category:baked_recipes cookbook:bison_loaf recipeCategory category:bison_recipes cookbook:bison_loaf recipeCategory category:gluten-free_recipes cookbook:bison_loaf recipeCategory category:meat_recipes cookbook:bison_loaf recipeCategory category:medium_difficulty_recipes cookbook:bison_loaf recipeCategory category:recipes_with_metric_units cookbook:bison_loaf recipeCookingTechnique cookbook:baking cookbook:bison_loaf recipeFoodstuff cookbook:bison cookbook:bison_loaf recipeFoodstuff cookbook:bread_crumb cookbook:bison_loaf recipeFoodstuff cookbook:egg cookbook:bison_loaf recipeFoodstuff cookbook:garlic_powder cookbook:bison_loaf recipeFoodstuff cookbook:green_pepper cookbook:bison_loaf recipeFoodstuff cookbook:milk cookbook:bison_loaf recipeFoodstuff cookbook:onion cookbook:bison_loaf recipeFoodstuff cookbook:pepper cookbook:bison_loaf recipeFoodstuff cookbook:salt cookbook:bison_loaf recipeFoodstuff cookbook:worcestershire_sauce cookbook:bison_loaf recipeIngredient "1&frac12; cups soft bread crumbs (2 slices of bread) or &frac12; cup fine dry bread crumbs" cookbook:bison_loaf recipeIngredient "1 egg" cookbook:bison_loaf recipeIngredient "1 teaspoon garlic powder" cookbook:bison_loaf recipeIngredient "2 pounds (900 g) ground bison" cookbook:bison_loaf recipeIngredient "2 teaspoons Worcestershire sauce (optional)" cookbook:bison_loaf recipeIngredient "&frac12; cup 1% milk" cookbook:bison_loaf recipeIngredient "&frac12; cup onion, chopped" cookbook:bison_loaf recipeIngredient "&frac12; medium green pepper, chopped" cookbook:bison_loaf recipeIngredient "&frac12; teaspoon pepper" cookbook:bison_loaf recipeIngredient "&frac12; teaspoon salt" cookbook:bison_loaf recipeInstructions ["In a large bowl, mix all ingredients together.","Form meat mixture into a loaf or pat into a lightly oiled loaf pan.","Bake in a 300\u00b0F (150\u00b0C) oven for 45 minutes until internal temperature reaches 160\u00b0F (72\u00b0C)."] cookbook:bison_loaf recipeYield 12 servings cookbook:bison_loaf totalTime "60 minutes" cookbook:bison_loaf type cookbook:recipes cookbook:bison_loaf url https://en.wikibooks.org/wiki/Cookbook:Bison_Loaf cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) difficulty 2 cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) label "marvin (bison meatballs baked in hoisin sauce)" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) name "Bison Meatballs Baked in Hoisin Sauce (Marvin)" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) name "Marvin" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeCategory category:american_recipes cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeCategory category:baked_recipes cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeCategory category:bison_recipes cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeCategory category:easy_recipes cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeCategory category:main_course_recipes cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeCuisine cookbook:cuisine_of_the_united_states cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeCuisine cookbook:louisiana_creole_cuisine cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeCuisine cookbook:new_england_cuisine cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:basil cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:bison cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:canola_oil cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:cilantro cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:clove cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:coconut cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:coriander cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:cumin cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:fish_sauce cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:garlic cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:hoisin_sauce cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:onion cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:pepper cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:rice cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeFoodstuff cookbook:salt cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "½ cup precooked rice" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "¼ teaspoon coriander seeds" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "¼ teaspoon cumin seeds" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "½ teaspoon fish sauce" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "¼ teaspoon sea salt" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "10 large basil leaves" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "1 large red onion" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "1 lb. (450 g) ground bison meat" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "1 teaspoon canola oil" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "2 clove studs" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "2 garlic cloves" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "3 peppercorns" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeIngredient "Hoisin sauce" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeInstructions ["Pre-heat oven to 425\u00b0F (220\u00b0C).","Oil the bottom of a 9x12 inch Pyrex cooking pan.","Thinly slice the onion to create long thin slices.","Mince the garlic.","Microwave the onion slices and garlic on high for 5 minutes.","Grind the cumin, coriander, peppercorns, cloves and salt using a mortar and pestle.","Julienne the basil.","Roughly mix the softened onions and garlic, bison, rice, spice grind, fish sauce and basil.","Shape the meat mixture into tapered cylinders (similar to small sweet potatoes) and place into the cooking pan. The Marvins should be about 1-1\/4 inch diameter in the middle and 5 inches long.","Coat the Marvins with hoisin sauce.","Cook for 20-25 minutes."] cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeNotes "*Roll up in a warmed mooshi pancake with fresh cilantro or serve with a coconut milk based curry sauce and rice. *Always follow safe handling guidelines when using raw meat. " cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) recipeYield 4 cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) totalTime "1 hour" cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) type cookbook:recipes cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) url https://en.wikibooks.org/wiki/Cookbook:Bison_Meatballs_Baked_in_Hoisin_Sauce_(Marvin) cookbook:bison_meatballs_baked_in_hoisin_sauce_(marvin) url https://en.wikibooks.org/wiki/Cookbook:Marvin cookbook:bison name "Bison" cookbook:bison recipeCategory category:meat_and_poultry cookbook:bison type cookbook:ingredients cookbook:bison type cookbook:meat_and_poultry cookbook:bison url https://en.wikibooks.org/wiki/Cookbook:Bison cookbook:bitterkoekjes label "bitterkoekjes" cookbook:bitter_melon label "bitter melon" cookbook:bitter_melon name "Bitter melon" cookbook:bitter_melon name "Bitter Melon" cookbook:bitter_melon recipeCategory category:summer_ingredients cookbook:bitter_melon type cookbook:ingredients cookbook:bitter_melon type cookbook:summer_ingredients cookbook:bitter_melon url https://en.wikibooks.org/wiki/Cookbook:Bitter_melon cookbook:bitter_melon url https://en.wikibooks.org/wiki/Cookbook:Bitter_Melon cookbook:bivalve_preparation label "here are some safety guidelines" cookbook:bivalve_preparation label "these safety guidelines" cookbook:bivalve_preparation name "Bivalve Preparation" cookbook:bivalve_preparation url https://en.wikibooks.org/wiki/Cookbook:Bivalve_Preparation cookbook:bizcochito label "bizcochito" cookbook:bizcochito name "Bizcochito" cookbook:bizcochito recipeCategory category:baking_recipes cookbook:bizcochito recipeCategory category:cookie_recipes cookbook:bizcochito recipeCategory category:dessert_recipes cookbook:bizcochito recipeCategory category:mexican_recipes cookbook:bizcochito recipeCategory category:recipes_with_metric_units cookbook:bizcochito recipeCategory category:southwestern_recipes cookbook:bizcochito recipeCuisine cookbook:cuisine_of_jalisco cookbook:bizcochito recipeCuisine cookbook:cuisine_of_mexico cookbook:bizcochito recipeCuisine cookbook:cuisine_of_yucatan cookbook:bizcochito recipeCuisine cookbook:southwestern_cuisine cookbook:bizcochito recipeFoodstuff cookbook:anise cookbook:bizcochito recipeFoodstuff cookbook:baking_powder cookbook:bizcochito recipeFoodstuff cookbook:egg cookbook:bizcochito recipeFoodstuff cookbook:flour cookbook:bizcochito recipeFoodstuff cookbook:lard cookbook:bizcochito recipeFoodstuff cookbook:salt cookbook:bizcochito recipeFoodstuff cookbook:sugar cookbook:bizcochito recipeIngredient "½ cup butter, softened" cookbook:bizcochito recipeIngredient "½ cup granulated sugar" cookbook:bizcochito recipeIngredient "½ teaspoon anise seed" cookbook:bizcochito recipeIngredient "¼ teaspoon ground cinnamon" cookbook:bizcochito recipeIngredient "1½ cups (150g) sugar" cookbook:bizcochito recipeIngredient "1½ cups all-purpose flour" cookbook:bizcochito recipeIngredient "1 egg yolk" cookbook:bizcochito recipeIngredient "1 pound (.5kg) PURE lard" cookbook:bizcochito recipeIngredient "1 tablespoon milk" cookbook:bizcochito recipeIngredient "1 teaspoon baking powder" cookbook:bizcochito recipeIngredient "1 tsp. (10g) salt" cookbook:bizcochito recipeIngredient "2 eggs, beaten" cookbook:bizcochito recipeIngredient "2 tsp. (20g) anise seed (crushed)" cookbook:bizcochito recipeIngredient "3 tsp. (30g) baking powder" cookbook:bizcochito recipeIngredient "6 cups (400g) flour" cookbook:bizcochito recipeIngredient "cinnamon sugar for topping" cookbook:bizcochito recipeInstructions ["Heat oven to 350\u00b0F (180\u00b0C). Combine butter and \u00bd cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and milk; beat until well mixed. Reduce speed to low. Add flour, baking powder, anise seed and \u00bc teaspoon cinnamon; beat until mixture forms a ball.","Roll out dough on lightly floured surface to \u00bc-inch (65 mm) thickness. Cut with 1-inch (2.5 cm) cookie cutters.","Combine 2 tablespoons sugar and \u00be teaspoon cinnamon in small bowl.","Put one face of the cookie into the cinnamon sugar mixture. Place one inch apart, with the cinnamon sugar-covered side up, onto ungreased cookie sheets.","Bake for 5 to 8 minutes or until edges are lightly browned.","Let cool."] cookbook:bizcochito type cookbook:recipes cookbook:bizcochito url https://en.wikibooks.org/wiki/Cookbook:Bizcochito cookbook:bizcochos_uruguayos label "bizcochos uruguayos" cookbook:black_bean_chili difficulty 3 cookbook:black_bean_chili label "black bean chili" cookbook:black_bean_chili name "Black Bean Chili" cookbook:black_bean_chili recipeCategory category:american_recipes cookbook:black_bean_chili recipeCategory category:bean_recipes cookbook:black_bean_chili recipeCategory category:boiled_recipes cookbook:black_bean_chili recipeCategory category:chili_recipes cookbook:black_bean_chili recipeCategory category:main_course_recipes cookbook:black_bean_chili recipeCategory category:medium_difficulty_recipes cookbook:black_bean_chili recipeCategory category:recipes_with_metric_units cookbook:black_bean_chili recipeCategory category:slow_cooker_recipes cookbook:black_bean_chili recipeCategory category:vegetarian_recipes cookbook:black_bean_chili recipeCookingTechnique cookbook:boiling cookbook:black_bean_chili recipeCookingTechnique cookbook:sautéing cookbook:black_bean_chili recipeCookingTechnique cookbook:simmering cookbook:black_bean_chili recipeCuisine cookbook:cuisine_of_the_united_states cookbook:black_bean_chili recipeCuisine cookbook:louisiana_creole_cuisine cookbook:black_bean_chili recipeCuisine cookbook:new_england_cuisine cookbook:black_bean_chili recipeFoodstuff cookbook:black_bean cookbook:black_bean_chili recipeFoodstuff cookbook:cayenne_pepper cookbook:black_bean_chili recipeFoodstuff cookbook:clove cookbook:black_bean_chili recipeFoodstuff cookbook:corn_oil cookbook:black_bean_chili recipeFoodstuff cookbook:cumin cookbook:black_bean_chili recipeFoodstuff cookbook:garlic cookbook:black_bean_chili recipeFoodstuff cookbook:onion cookbook:black_bean_chili recipeFoodstuff cookbook:oregano cookbook:black_bean_chili recipeFoodstuff cookbook:paprika cookbook:black_bean_chili recipeFoodstuff cookbook:salt cookbook:black_bean_chili recipeFoodstuff cookbook:sour_cream cookbook:black_bean_chili recipeFoodstuff cookbook:tomato cookbook:black_bean_chili recipeFoodstuff cookbook:vegetable_oil cookbook:black_bean_chili recipeFoodstuff cookbook:vinegar cookbook:black_bean_chili recipeFoodstuff cookbook:water cookbook:black_bean_chili recipeIngredient "¼ ancho chile" cookbook:black_bean_chili recipeIngredient "¾ tablespoon (11mL) sea salt" cookbook:black_bean_chili recipeIngredient "⅛ teaspoon (1mL) (cayenne pepper" cookbook:black_bean_chili recipeIngredient "1½ cups (350mL) diced tomatoes" cookbook:black_bean_chili recipeIngredient "1½ cups (350mL) tomato puree" cookbook:black_bean_chili recipeIngredient "1 chipotle chile" cookbook:black_bean_chili recipeIngredient "1 medium onion, diced" cookbook:black_bean_chili recipeIngredient "1 tablespoon (15mL) cumin" cookbook:black_bean_chili recipeIngredient "1 tablespoon (15mL) dried oregano" cookbook:black_bean_chili recipeIngredient "1 tablespoon (15mL) paprika" cookbook:black_bean_chili recipeIngredient "2 cloves garlic, minced" cookbook:black_bean_chili recipeIngredient "2 tablespoons (30mL) corn oil or other vegetable oil" cookbook:black_bean_chili recipeIngredient "2 tablespoons (30mL) wine vinegar (red or white)" cookbook:black_bean_chili recipeIngredient "3½ cups (8dL) dried black beans" cookbook:black_bean_chili recipeIngredient "4 cups (1L) water" cookbook:black_bean_chili recipeIngredient "sour cream for garnish" cookbook:black_bean_chili recipeInstructions ["Place beans in a large pot and cover with enough water to cover by 2 inches (2.5 cm), and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil, reduce heat, and simmer for 2 hours.","Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and saut\u00e9 until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and saut\u00e9 for 5 to 10 minutes.","Add tomatoes, tomato puree, and the water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour. Serve with or without sour cream."] cookbook:black_bean_chili recipeYield 12 persons cookbook:black_bean_chili totalTime "4 hours" cookbook:black_bean_chili type cookbook:recipes cookbook:black_bean_chili url https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Chili cookbook:black_bean label "black" cookbook:black_bean label "black bean" cookbook:black_bean label "black beans" cookbook:black_bean label "chinese black beans" cookbook:black_bean name "Black Bean" cookbook:black_bean name "Black Beans" cookbook:black_bean name "Black Turtle Bean" cookbook:black_bean_paste label "black bean paste" cookbook:black_bean_soup_and_salsa_verde difficulty 2 cookbook:black_bean_soup_and_salsa_verde label "black bean soup and salsa verde" cookbook:black_bean_soup_and_salsa_verde name "Black Bean Soup and Salsa Verde" cookbook:black_bean_soup_and_salsa_verde recipeCategory category:bean_recipes cookbook:black_bean_soup_and_salsa_verde recipeCategory category:easy_recipes cookbook:black_bean_soup_and_salsa_verde recipeCategory category:inexpensive_recipes cookbook:black_bean_soup_and_salsa_verde recipeCategory category:recipes_with_metric_units cookbook:black_bean_soup_and_salsa_verde recipeCategory category:soup_recipes cookbook:black_bean_soup_and_salsa_verde recipeCategory category:southwestern_recipes cookbook:black_bean_soup_and_salsa_verde recipeCookingTechnique cookbook:purée cookbook:black_bean_soup_and_salsa_verde recipeCookingTechnique cookbook:simmering cookbook:black_bean_soup_and_salsa_verde recipeCuisine cookbook:southwestern_cuisine cookbook:black_bean_soup_and_salsa_verde recipeDiet cookbook:low-sodium_cooking cookbook:black_bean_soup_and_salsa_verde recipeEquipment cookbook:blender cookbook:black_bean_soup_and_salsa_verde recipeEquipment cookbook:dutch_oven cookbook:black_bean_soup_and_salsa_verde recipeEquipment cookbook:saucepan cookbook:black_bean_soup_and_salsa_verde recipeFoodstuff cookbook:black_bean cookbook:black_bean_soup_and_salsa_verde recipeFoodstuff cookbook:broth cookbook:black_bean_soup_and_salsa_verde recipeFoodstuff cookbook:chicken cookbook:black_bean_soup_and_salsa_verde recipeFoodstuff cookbook:cilantro cookbook:black_bean_soup_and_salsa_verde recipeFoodstuff cookbook:cumin cookbook:black_bean_soup_and_salsa_verde recipeFoodstuff cookbook:sour_cream cookbook:black_bean_soup_and_salsa_verde recipeIngredient "¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)" cookbook:black_bean_soup_and_salsa_verde recipeIngredient "1½ cups low-sodium chicken broth" cookbook:black_bean_soup_and_salsa_verde recipeIngredient "1 cup Mexican salsa verde (tomatillo based green salsa) (vary amount for less or more spicy)" cookbook:black_bean_soup_and_salsa_verde recipeIngredient "1 teaspoon ground cumin" cookbook:black_bean_soup_and_salsa_verde recipeIngredient "2 15.5-ounce (2 ~420g) cans black beans, drained" cookbook:black_bean_soup_and_salsa_verde recipeInstructions ["Pur\u00e9e all ingredients in a blender until smooth.","Pour into a large saucepan or Dutch Oven, and bring to a simmer.","Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.","Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs."] cookbook:black_bean_soup_and_salsa_verde recipeNotes "* Garnishes: \u00bc cup crumbled tortilla chips and \u00bc cup sour cream " cookbook:black_bean_soup_and_salsa_verde recipeYield 4 cookbook:black_bean_soup_and_salsa_verde totalTime "30 minutes" cookbook:black_bean_soup_and_salsa_verde type cookbook:recipes cookbook:black_bean_soup_and_salsa_verde url https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup_and_Salsa_Verde cookbook:black_bean_soup difficulty 2 cookbook:black_bean_soup name "Black bean soup" cookbook:black_bean_soup name "Black Bean Soup" cookbook:black_bean_soup recipeCategory category:bean_recipes cookbook:black_bean_soup recipeCategory category:boiled_recipes cookbook:black_bean_soup recipeCategory category:camping_recipes cookbook:black_bean_soup recipeCategory category:easy_recipes cookbook:black_bean_soup recipeCategory category:inexpensive_recipes cookbook:black_bean_soup recipeCategory category:recipes_with_metric_units cookbook:black_bean_soup recipeCategory category:slow_cooker_recipes cookbook:black_bean_soup recipeCategory category:soup_recipes cookbook:black_bean_soup recipeCategory category:southwestern_recipes cookbook:black_bean_soup recipeCategory category:tex-mex_recipes cookbook:black_bean_soup recipeCategory category:vegetarian_recipes cookbook:black_bean_soup recipeCookingTechnique cookbook:boiling cookbook:black_bean_soup recipeCookingTechnique cookbook:chopping cookbook:black_bean_soup recipeCookingTechnique cookbook:dice cookbook:black_bean_soup recipeCookingTechnique cookbook:simmering cookbook:black_bean_soup recipeCookingTechnique cookbook:soak cookbook:black_bean_soup recipeCuisine cookbook:southwestern_cuisine cookbook:black_bean_soup recipeEquipment cookbook:bean_pot cookbook:black_bean_soup recipeFoodstuff cookbook:bay_leaf cookbook:black_bean_soup recipeFoodstuff cookbook:bell_pepper cookbook:black_bean_soup recipeFoodstuff cookbook:black_bean cookbook:black_bean_soup recipeFoodstuff cookbook:chili_powder cookbook:black_bean_soup recipeFoodstuff cookbook:cilantro cookbook:black_bean_soup recipeFoodstuff cookbook:cumin cookbook:black_bean_soup recipeFoodstuff cookbook:garlic cookbook:black_bean_soup recipeFoodstuff cookbook:jalapeño cookbook:black_bean_soup recipeFoodstuff cookbook:onion cookbook:black_bean_soup recipeFoodstuff cookbook:pepper cookbook:black_bean_soup recipeFoodstuff cookbook:salt cookbook:black_bean_soup recipeFoodstuff cookbook:sour_cream cookbook:black_bean_soup recipeFoodstuff cookbook:vinegar cookbook:black_bean_soup recipeFoodstuff cookbook:water cookbook:black_bean_soup recipeIngredient "½ cup chopped cilantro" cookbook:black_bean_soup recipeIngredient "1½ large onions, diced" cookbook:black_bean_soup recipeIngredient "1 cup sour cream for garnish" cookbook:black_bean_soup recipeIngredient "1 green bell pepper, diced" cookbook:black_bean_soup recipeIngredient "1 or 2 jalapeños, finely chopped (to taste)" cookbook:black_bean_soup recipeIngredient "1 red bell pepper, diced" cookbook:black_bean_soup recipeIngredient "1 tablespoon red wine vinegar" cookbook:black_bean_soup recipeIngredient "1 teaspoon chili powder" cookbook:black_bean_soup recipeIngredient "1 teaspoon cumin" cookbook:black_bean_soup recipeIngredient "5 bay leaves" cookbook:black_bean_soup recipeIngredient "6 cups dried black beans" cookbook:black_bean_soup recipeIngredient "7 cloves garlic, minced" cookbook:black_bean_soup recipeIngredient "Salt and pepper to taste" cookbook:black_bean_soup recipeInstructions ["Pick over the beans.","Place in large bean pot and add water to cover by at least 2 inches (2.5 cm).","Soak overnight, then change water.","boil.","Reduce heat, then simmer until beans start to soften, around \u00bd hour.","Add bay leaves, bell peppers (both), chili powder, cumin, garlic, jalape\u00f1os, onions, and red wine vinegar.","Add salt and pepper to taste.","Simmer \u00bd to 1 hour, until beans are soft.","Take out bay leaves.","Stir in cilantro.","Add some sour cream.","Serve."] cookbook:black_bean_soup recipeYield 12 cookbook:black_bean_soup totalTime "soak: overnight<br>cook: 2 hours" cookbook:black_bean_soup type cookbook:recipes cookbook:black_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Black_bean_soup cookbook:black_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup cookbook:black_bean_soup_with_tomato-tomatillo_salsa difficulty 3 cookbook:black_bean_soup_with_tomato-tomatillo_salsa name "Black Bean Soup with Tomato-Tomatillo Salsa" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:american_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:bean_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:boiled_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:medium_difficulty_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:mexican_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:soup_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:tomato_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:vegetable_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCategory category:vegetarian_recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCookingTechnique cookbook:boiling cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCookingTechnique cookbook:dice cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCookingTechnique cookbook:purée cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCookingTechnique cookbook:simmering cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCuisine cookbook:cuisine_of_jalisco cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCuisine cookbook:cuisine_of_mexico cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCuisine cookbook:cuisine_of_the_united_states cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCuisine cookbook:cuisine_of_yucatan cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCuisine cookbook:louisiana_creole_cuisine cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeCuisine cookbook:new_england_cuisine cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeEquipment cookbook:blender cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeEquipment cookbook:food_processor cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:black_bean cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:cayenne_pepper cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:cilantro cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:coriander cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:cumin cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:garlic cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:jalapeño cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:onion cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:salt cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:sour_cream cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:tomato cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:vegetable_oil cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeFoodstuff cookbook:water cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "¼ cup roughly chopped fresh cilantro leaves" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "1 cup peeled, seeded and chopped tomato (fresh or canned)" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "1 large tomato, finely diced" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "1 pound dried black beans" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "1 serranos or jalopeño chile, very finely diced" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "1 small red onion, very finely diced" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "1 tablespoon finely chopped canned chipotle chile (or ¼ teaspoon cayenne pepper, more to taste)" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "1 teaspoon ground coriander" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "1 teaspoon ground cumin seed" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "2 large onions, finely diced" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "2 tablespoons vegetable oil" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "2 teaspoons salt" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "3 medium tomatillos, husks removed and finely diced" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "4 to 6 cloves garlic, minced" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "6 cups cold water" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "Crème fraîche or sour cream, for garnish" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "Salt, to taste" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeIngredient "Small sprig fresh or dried epazote (optional)" cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeInstructions ["Pick over the beans. Soak, if desired and drain.","In a deep, heavy-based pot, heat oil over medium heat.","Add onions and cook until translucent, about 5 minutes.","Add beans, garlic and water.","Bring to a boil, skimming any foam that rises to the surface.","Reduce to a simmer and when the beans are soft, after about 1 hour, add tomato, epazote, chipotle chile, cumin, coriander and salt.","Cook until the beans start to break down and broth begins to thicken.","Taste for seasoning; add salt and pepper if needed.","In a small bowl, combine tomato, tomatillo, onion, jalape\u00f1o and cilantro.","Taste for seasoning and add salt as needed.","Ladle soup into individual serving bowls.","Garnish each with a spoonful of Cr\u00e8me fra\u00eeche and salsa."] cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeNotes "* If you're serving this soup immediately, you can thicken it by pureeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup. If refrigerated overnight, the soup will thicken on its own. * The salsa will taste best if assembled no more than an hour before serving. * Epazote is an herb that looks like a weed and is regularly used in Mexican cooking. If you can't find it, use an equal amount of cilantro. * Tomatillos look like rock hard tomatoes with papery skin. Look for them canned in the Hispanic section of your market, if you can't find fresh. They will be perfectly acceptable. * Cr\u00e8me fra\u00eeche is similar to sour cream, but richer. Look for it in the fancy cheese section. " cookbook:black_bean_soup_with_tomato-tomatillo_salsa recipeYield 6 cookbook:black_bean_soup_with_tomato-tomatillo_salsa totalTime "2-3 hours" cookbook:black_bean_soup_with_tomato-tomatillo_salsa type cookbook:recipes cookbook:black_bean_soup_with_tomato-tomatillo_salsa url https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup_with_Tomato-Tomatillo_Salsa cookbook:black_bean_stir-fry difficulty 3 cookbook:black_bean_stir-fry label "black bean stir-fry" cookbook:black_bean_stir-fry name "Black Bean Stir-Fry" cookbook:black_bean_stir-fry recipeCategory category:american_recipes cookbook:black_bean_stir-fry recipeCategory category:asian_recipes cookbook:black_bean_stir-fry recipeCategory category:bean_recipes cookbook:black_bean_stir-fry recipeCategory category:main_course_recipes cookbook:black_bean_stir-fry recipeCategory category:medium_difficulty_recipes cookbook:black_bean_stir-fry recipeCategory category:recipes_with_metric_units cookbook:black_bean_stir-fry recipeCategory category:rice_recipes cookbook:black_bean_stir-fry recipeCategory category:seafood_recipes cookbook:black_bean_stir-fry recipeCategory category:stir_fry_recipes cookbook:black_bean_stir-fry recipeCookingTechnique cookbook:boiling cookbook:black_bean_stir-fry recipeCookingTechnique cookbook:steaming cookbook:black_bean_stir-fry recipeCookingTechnique cookbook:stir-frying cookbook:black_bean_stir-fry recipeCuisine cookbook:cuisine_of_the_united_states cookbook:black_bean_stir-fry recipeCuisine cookbook:louisiana_creole_cuisine cookbook:black_bean_stir-fry recipeCuisine cookbook:new_england_cuisine cookbook:black_bean_stir-fry recipeEquipment cookbook:wok cookbook:black_bean_stir-fry recipeFoodstuff cookbook:bell_pepper cookbook:black_bean_stir-fry recipeFoodstuff cookbook:black_bean cookbook:black_bean_stir-fry recipeFoodstuff cookbook:cabbage cookbook:black_bean_stir-fry recipeFoodstuff cookbook:canola_oil cookbook:black_bean_stir-fry recipeFoodstuff cookbook:carrot cookbook:black_bean_stir-fry recipeFoodstuff cookbook:chicken cookbook:black_bean_stir-fry recipeFoodstuff cookbook:clam cookbook:black_bean_stir-fry recipeFoodstuff cookbook:cornstarch cookbook:black_bean_stir-fry recipeFoodstuff cookbook:crab cookbook:black_bean_stir-fry recipeFoodstuff cookbook:fish cookbook:black_bean_stir-fry recipeFoodstuff cookbook:garlic cookbook:black_bean_stir-fry recipeFoodstuff cookbook:ginger cookbook:black_bean_stir-fry recipeFoodstuff cookbook:green_onion cookbook:black_bean_stir-fry recipeFoodstuff cookbook:green_pepper cookbook:black_bean_stir-fry recipeFoodstuff cookbook:lobster cookbook:black_bean_stir-fry recipeFoodstuff cookbook:meat_and_poultry cookbook:black_bean_stir-fry recipeFoodstuff cookbook:mussel cookbook:black_bean_stir-fry recipeFoodstuff cookbook:onion cookbook:black_bean_stir-fry recipeFoodstuff cookbook:pork cookbook:black_bean_stir-fry recipeFoodstuff cookbook:rice cookbook:black_bean_stir-fry recipeFoodstuff cookbook:sesame_oil cookbook:black_bean_stir-fry recipeFoodstuff cookbook:shellfish cookbook:black_bean_stir-fry recipeFoodstuff cookbook:shrimp cookbook:black_bean_stir-fry recipeFoodstuff cookbook:snow_pea cookbook:black_bean_stir-fry recipeFoodstuff cookbook:soy_sauce cookbook:black_bean_stir-fry recipeFoodstuff cookbook:stock cookbook:black_bean_stir-fry recipeFoodstuff cookbook:sugar cookbook:black_bean_stir-fry recipeFoodstuff cookbook:vegetable cookbook:black_bean_stir-fry recipeFoodstuff cookbook:wine cookbook:black_bean_stir-fry recipeIngredient "½ cup onion cubes" cookbook:black_bean_stir-fry recipeIngredient "½ teaspoon sesame oil" cookbook:black_bean_stir-fry recipeIngredient "¼ to ½ cup chicken stock" cookbook:black_bean_stir-fry recipeIngredient "1½ tablespoons canola oil" cookbook:black_bean_stir-fry recipeIngredient "1 or 2 fresh hot chilies, minced (or ½ teaspoon hot red pepper flakes)" cookbook:black_bean_stir-fry recipeIngredient "1 Red bell pepper or ½ red and ½ green peppers, cut in cubes" cookbook:black_bean_stir-fry recipeIngredient "1 tablespoon minced fresh ginger root" cookbook:black_bean_stir-fry recipeIngredient "1 tablespoon rice wine or sherry" cookbook:black_bean_stir-fry recipeIngredient "1 teaspoon cornstarch" cookbook:black_bean_stir-fry recipeIngredient "2 pounds (900 g) shellfish (clams, mussels, crabs, and/or lobster) or 1 pound (450 g) of shrimp, fish, poultry, or pork" cookbook:black_bean_stir-fry recipeIngredient "2 tablespoons soy sauce" cookbook:black_bean_stir-fry recipeIngredient "2 teaspoons sugar" cookbook:black_bean_stir-fry recipeIngredient "2 to 3 cups, thinly sliced vegetables (cabbage, snow peas, and/or carrots" cookbook:black_bean_stir-fry recipeIngredient "3 cloves garlic, minced" cookbook:black_bean_stir-fry recipeIngredient "3 tablespoons Chinese black beans" cookbook:black_bean_stir-fry recipeIngredient "4 scallions, separated: white part minced, green part cut on the diagonal in ½-inch pieces" cookbook:black_bean_stir-fry recipeIngredient "Steamed white rice, optional" cookbook:black_bean_stir-fry recipeInstructions ["In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.","In another small bowl, combine \u00bc cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.","In a third small bowl, dissolve cornstarch in wine or sherry.","Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.","Just before serving, heat a wok over high heat.","Swirl in canola oil.","Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown.","Add seafood and stir-fry for 1 minute.","Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)","Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.","Bring sauce to a boil.","Serve immediately along with white rice if desired."] cookbook:black_bean_stir-fry recipeYield 4 cookbook:black_bean_stir-fry totalTime "½ hour" cookbook:black_bean_stir-fry type cookbook:recipes cookbook:black_bean_stir-fry url https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Stir-Fry cookbook:black_bean type cookbook:ingredients cookbook:black_bean url https://en.wikibooks.org/wiki/Cookbook:Black_Bean cookbook:black_bean url https://en.wikibooks.org/wiki/Cookbook:Black_Beans cookbook:black_bean url https://en.wikibooks.org/wiki/Cookbook:Black_Turtle_Bean cookbook:blackberry label "black berries" cookbook:blackberry label "blackberries" cookbook:blackberry label "blackberry" cookbook:blackberry_mush name "Blackberry mush" cookbook:blackberry_mush name "Blackberry Mush" cookbook:blackberry_mush recipeCategory category:blackberry_recipes cookbook:blackberry_mush recipeCategory category:dessert_recipes cookbook:blackberry_mush recipeCategory category:recipes_with_metric_units cookbook:blackberry_mush recipeEquipment cookbook:saucepan cookbook:blackberry_mush recipeFoodstuff cookbook:blackberry cookbook:blackberry_mush recipeFoodstuff cookbook:cornstarch cookbook:blackberry_mush recipeFoodstuff cookbook:sugar cookbook:blackberry_mush recipeIngredient "100 g Blackberries" cookbook:blackberry_mush recipeIngredient "240 ml water" cookbook:blackberry_mush recipeIngredient "40 ml cornstarch" cookbook:blackberry_mush recipeIngredient "80 g sugar" cookbook:blackberry_mush recipeInstructions ["Put the fruit in a pot","Simultaneously:","*Mash the fruit to a pulp","*Add sugar, cornstarch and water","*Simmer or boil, uncovered, to reduce moisture","Serve hot over ice cream, or cold as jam"] cookbook:blackberry_mush type cookbook:recipes cookbook:blackberry_mush url https://en.wikibooks.org/wiki/Cookbook:Blackberry_mush cookbook:blackberry_mush url https://en.wikibooks.org/wiki/Cookbook:Blackberry_Mush cookbook:blackberry name "Blackberry" cookbook:blackberry_pie label "blackberry pie" cookbook:blackberry recipeCategory category:summer_ingredients cookbook:blackberry type cookbook:fruits cookbook:blackberry type cookbook:ingredients cookbook:blackberry type cookbook:summer_ingredients cookbook:blackberry url https://en.wikibooks.org/wiki/Cookbook:Blackberry cookbook:black_cumin label "black cumin" cookbook:blackcurrant label "blackcurrant liqueur" cookbook:blackcurrant name "Blackcurrant" cookbook:blackcurrant type cookbook:ingredients cookbook:blackcurrant url https://en.wikibooks.org/wiki/Cookbook:Blackcurrant cookbook:blackened_sirloin name "Blackened Sirloin" cookbook:blackened_sirloin recipeCategory category:american_recipes cookbook:blackened_sirloin recipeCategory category:beef_recipes cookbook:blackened_sirloin recipeCategory category:grilled_recipes cookbook:blackened_sirloin recipeCategory category:pepper_recipes cookbook:blackened_sirloin recipeCategory category:recipes_with_metric_units cookbook:blackened_sirloin recipeCuisine cookbook:cuisine_of_the_united_states cookbook:blackened_sirloin recipeCuisine cookbook:louisiana_creole_cuisine cookbook:blackened_sirloin recipeCuisine cookbook:new_england_cuisine cookbook:blackened_sirloin recipeIngredient "1 tbs Cajun seasoning" cookbook:blackened_sirloin recipeIngredient "1 top sirloin steak" cookbook:blackened_sirloin recipeIngredient "1 tsp salt" cookbook:blackened_sirloin recipeIngredient "2 tbs black peppercorns, cracked" cookbook:blackened_sirloin recipeIngredient "Olive oil" cookbook:blackened_sirloin recipeInstructions ["Brush steak with oil. Season on both sides with seasoning, peppercorns, and salt. Let sit until room temperature, about 30 minutes.","Preheat grill to 2 settings: very high, and medium high.","Add steak to hottest part and cook 3 minutes per side, turning 90 degrees halfway through each side to mark.","Move steak to medium high and cook, turning often, until internal temperature is 5 degrees F (3C) less than the desired "doneness".","Remove to a plate and cover tightly with aluminum foil. Let rest 10 minutes.","Before serving, slice thinly across the grain on a 45 degree angle. Serve warm with Bearnaise sauce."] cookbook:blackened_sirloin type cookbook:recipes cookbook:blackened_sirloin url https://en.wikibooks.org/wiki/Cookbook:Blackened_Sirloin cookbook:black-eyed_pea label "black-eyed pea" cookbook:black_eyed_pea label "black eyed peas" cookbook:black-eyed_pea label "black-eyed peas" cookbook:black-eyed_pea name "Black-eyed bean" cookbook:black-eyed_pea name "Black-eyed Pea" cookbook:black-eyed_peas_and_kale difficulty 2 cookbook:black-eyed_peas_and_kale label "black-eyed peas and kale" cookbook:black-eyed_peas_and_kale name "Black-Eyed Peas and Kale" cookbook:black-eyed_peas_and_kale recipeCategory category:boiled_recipes cookbook:black-eyed_peas_and_kale recipeCategory category:easy_recipes cookbook:black-eyed_peas_and_kale recipeCategory category:side_dish_recipes cookbook:black-eyed_peas_and_kale recipeCategory category:tomato_recipes cookbook:black-eyed_peas_and_kale recipeCategory category:vegan_recipes cookbook:black-eyed_peas_and_kale recipeCategory category:vegetable_recipes cookbook:black-eyed_peas_and_kale recipeCookingTechnique cookbook:chopping cookbook:black-eyed_peas_and_kale recipeCookingTechnique cookbook:sautéing cookbook:black-eyed_peas_and_kale recipeCuisine cookbook:vegan_cuisine cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:bay_leaf cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:cayenne_pepper cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:garlic cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:kale cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:olive_oil cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:onion cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:pepper cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:salt cookbook:black-eyed_peas_and_kale recipeFoodstuff cookbook:tomato cookbook:black-eyed_peas_and_kale recipeIngredient "1 10-oz. package frozen kale, thawed" cookbook:black-eyed_peas_and_kale recipeIngredient "1 15-oz. can black-eyed peas, drained" cookbook:black-eyed_peas_and_kale recipeIngredient "1 15-oz. can diced tomatoes, undrained" cookbook:black-eyed_peas_and_kale recipeIngredient "1/4-1/2 tsp. cayenne pepper" cookbook:black-eyed_peas_and_kale recipeIngredient "1 bay leaf" cookbook:black-eyed_peas_and_kale recipeIngredient "1 medium onion, chopped" cookbook:black-eyed_peas_and_kale recipeIngredient "1 Tbsp. olive oil" cookbook:black-eyed_peas_and_kale recipeIngredient "2 cloves garlic, chopped" cookbook:black-eyed_peas_and_kale recipeIngredient "salt and pepper to taste" cookbook:black-eyed_peas_and_kale recipeInstructions ["Saut\u00e9 the onion and garlic in the oil over medium heat for several minutes. Add tomatoes and their juice, peas, cayenne and bay leaf. Simmer, covered, for 15 minutes.","Add kale and simmer uncovered until kale is tender but still green, 5-10 minutes. Season to taste with salt and freshly ground black pepper."] cookbook:black-eyed_peas_and_kale recipeYield 4 cookbook:black-eyed_peas_and_kale totalTime "30 minutes" cookbook:black-eyed_peas_and_kale type cookbook:recipes cookbook:black-eyed_peas_and_kale url https://en.wikibooks.org/wiki/Cookbook:Black-Eyed_Peas_and_Kale cookbook:black-eyed_pea type cookbook:ingredients cookbook:black-eyed_pea url https://en.wikibooks.org/wiki/Cookbook:Black-eyed_bean cookbook:black-eyed_pea url https://en.wikibooks.org/wiki/Cookbook:Black-eyed_Pea cookbook:black_forest_cake difficulty 4 cookbook:black_forest_cake label "black forest cake" cookbook:black_forest_cake name "Black Forest Cake" cookbook:black_forest_cake name "Black Forest gateau" cookbook:black_forest_cake recipeCategory category:baking_recipes cookbook:black_forest_cake recipeCategory category:cake_recipes cookbook:black_forest_cake recipeCategory category:cherry_recipes cookbook:black_forest_cake recipeCategory category:chocolate_recipes cookbook:black_forest_cake recipeCategory category:dessert_recipes cookbook:black_forest_cake recipeCategory category:difficult_recipes cookbook:black_forest_cake recipeCategory category:german_recipes cookbook:black_forest_cake recipeCategory category:recipes_with_images cookbook:black_forest_cake recipeCategory category:recipes_with_metric_units cookbook:black_forest_cake recipeCuisine cookbook:cuisine_of_germany cookbook:black_forest_cake recipeYield 8 slices cookbook:black_forest_cake totalTime "3 hours" cookbook:black_forest_cake type cookbook:recipes cookbook:black_forest_cake url https://en.wikibooks.org/wiki/Cookbook:Black_Forest_Cake cookbook:black_forest_cake url https://en.wikibooks.org/wiki/Cookbook:Black_Forest_gateau cookbook:black_forest_torte difficulty 3 cookbook:black_forest_torte label "black forest torte" cookbook:black_forest_torte name "Black Forest Tart" cookbook:black_forest_torte name "Black Forest Torte" cookbook:black_forest_torte recipeCategory category:baking_recipes cookbook:black_forest_torte recipeCategory category:cake_recipes cookbook:black_forest_torte recipeCategory category:cherry_recipes cookbook:black_forest_torte recipeCategory category:chocolate_recipes cookbook:black_forest_torte recipeCategory category:confection_recipes cookbook:black_forest_torte recipeCategory category:dessert_recipes cookbook:black_forest_torte recipeCategory category:frosting_and_icing_recipes cookbook:black_forest_torte recipeCategory category:german_recipes cookbook:black_forest_torte recipeCategory category:medium_difficulty_recipes cookbook:black_forest_torte recipeCategory category:recipes_with_images cookbook:black_forest_torte recipeCategory category:recipes_with_metric_units cookbook:black_forest_torte recipeCuisine cookbook:cuisine_of_germany cookbook:black_forest_torte recipeYield 12 cookbook:black_forest_torte totalTime "about two hours" cookbook:black_forest_torte type cookbook:recipes cookbook:black_forest_torte url https://en.wikibooks.org/wiki/Cookbook:Black_Forest_Tart cookbook:black_forest_torte url https://en.wikibooks.org/wiki/Cookbook:Black_Forest_Torte cookbook:black-peppered_chicken_spaghetti name "Black-peppered chicken spaghetti" cookbook:black-peppered_chicken_spaghetti name "Black-Peppered Chicken Spaghetti" cookbook:black-peppered_chicken_spaghetti recipeCategory category:chicken_recipes cookbook:black-peppered_chicken_spaghetti recipeCategory category:inexpensive_recipes cookbook:black-peppered_chicken_spaghetti recipeCategory category:main_course_recipes cookbook:black-peppered_chicken_spaghetti recipeCategory category:medium_difficulty_recipes cookbook:black-peppered_chicken_spaghetti recipeCategory category:pasta_recipes cookbook:black-peppered_chicken_spaghetti recipeCategory category:recipes_with_metric_units cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:bell_pepper cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:chicken cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:cream cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:garlic cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:oil_and_fat cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:onion cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:parsley cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:pepper cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:salt cookbook:black-peppered_chicken_spaghetti recipeFoodstuff cookbook:water cookbook:black-peppered_chicken_spaghetti recipeIngredient "100 ml cream" cookbook:black-peppered_chicken_spaghetti recipeIngredient "1 big onion, minced" cookbook:black-peppered_chicken_spaghetti recipeIngredient "1 green capsicum, cut into 8 pieces" cookbook:black-peppered_chicken_spaghetti recipeIngredient "1 L water" cookbook:black-peppered_chicken_spaghetti recipeIngredient "1 pack (800 g) spaghetti noodles" cookbook:black-peppered_chicken_spaghetti recipeIngredient "1 red capsicum, cut into 8 pieces" cookbook:black-peppered_chicken_spaghetti recipeIngredient "25 g black pepper" cookbook:black-peppered_chicken_spaghetti recipeIngredient "2 tbsp. parsley" cookbook:black-peppered_chicken_spaghetti recipeIngredient "2 tbsp. salt" cookbook:black-peppered_chicken_spaghetti recipeIngredient "5 tbsp. oil (2 tbsp. for boiling spaghetti, 3 tbsp. for frying)" cookbook:black-peppered_chicken_spaghetti recipeIngredient "6 cloves garlic, crushed and minced" cookbook:black-peppered_chicken_spaghetti recipeIngredient "6 pcs chicken fillet, cut 2 cm" cookbook:black-peppered_chicken_spaghetti recipeInstructions ["Heat the water, put the spaghetti and 2 tbsp. oil. After 10 minutes boiled, keep the water. Drain the spaghetti from the big pan.","Now, boil the chicken. Sprinkle some salt. When it's changes the color, drain the chicken.","Heat the oil on non-stick pan, fry the garlic, green and red capsicum and big onion.","Add the chicken, cream, black pepper, salt and parsley. Stir until become mixture.","Add the spaghetti, stir until all mixed.","Served hot."] cookbook:black-peppered_chicken_spaghetti type cookbook:recipes cookbook:black-peppered_chicken_spaghetti url https://en.wikibooks.org/wiki/Cookbook:Black-peppered_chicken_spaghetti cookbook:black-peppered_chicken_spaghetti url https://en.wikibooks.org/wiki/Cookbook:Black-Peppered_Chicken_Spaghetti cookbook:black_pepper_syrup label "black pepper syrup" cookbook:black_pepper_syrup name "Black Pepper Syrup" cookbook:black_pepper_syrup recipeCategory category:dessert_sauce_recipes cookbook:black_pepper_syrup recipeCategory category:recipes_with_metric_units cookbook:black_pepper_syrup recipeCategory category:sauce_recipes cookbook:black_pepper_syrup recipeFoodstuff cookbook:lemon_juice cookbook:black_pepper_syrup recipeFoodstuff cookbook:pepper cookbook:black_pepper_syrup recipeFoodstuff cookbook:sugar cookbook:black_pepper_syrup recipeFoodstuff cookbook:water cookbook:black_pepper_syrup recipeIngredient "1/4 cup (60ml) sugar" cookbook:black_pepper_syrup recipeIngredient "1/4 cup (60ml) water" cookbook:black_pepper_syrup recipeIngredient "1 tsp. ground black pepper" cookbook:black_pepper_syrup recipeIngredient "1 tsp. lemon juice (optional)" cookbook:black_pepper_syrup recipeInstructions ["Combine pepper, water, sugar and lemon in a saucepan and heat slowly until the sugar dissolves and the mixture is a light-brown colour.","Remove from heat and let cool for one hour.","The lemon juice can be replaced by lemon rind, or lime.","Makes a good sauce for fresh fruit or fruit with soured cream."] cookbook:black_pepper_syrup type cookbook:recipes cookbook:black_pepper_syrup url https://en.wikibooks.org/wiki/Cookbook:Black_Pepper_Syrup cookbook:black_pudding label "black pudding" cookbook:black_salt label "black salt" cookbook:black_salt name "Black Salt" cookbook:black_salt type cookbook:ingredients cookbook:black_salt type cookbook:spices_and_herbs cookbook:black_salt url https://en.wikibooks.org/wiki/Cookbook:Black_Salt cookbook:blanching label "blanch" cookbook:blanching label "blanche" cookbook:blanching label "blanched" cookbook:blanching label "blanching" cookbook:blanching name "Blanch" cookbook:blanching name "Blanching" cookbook:blanching type cookbook:cooking_techniques cookbook:blanching url https://en.wikibooks.org/wiki/Cookbook:Blanch cookbook:blanching url https://en.wikibooks.org/wiki/Cookbook:Blanching cookbook:_blender label "blender" cookbook:blender label "blender" cookbook:blender label "wand blender" cookbook:blender name "Blender" cookbook:blender name "Hand Blender" cookbook:blender name "Stick Blender" cookbook:blender name "Wand Blender" cookbook:blender type cookbook:collections cookbook:blender type cookbook:cookbook/equipment cookbook:blender url https://en.wikibooks.org/wiki/Cookbook:Blender cookbook:blender url https://en.wikibooks.org/wiki/Cookbook:Hand_Blender cookbook:blender url https://en.wikibooks.org/wiki/Cookbook:Stick_Blender cookbook:blender url https://en.wikibooks.org/wiki/Cookbook:Wand_Blender cookbook:blghourapour label "blghourapour" cookbook:blinde_vink label "blinde vink" cookbook:bliny label "bliny" cookbook:bliny name "Bliny" cookbook:bliny recipeCategory category:pancake_recipes cookbook:bliny recipeCategory category:pan_fried_recipes cookbook:bliny recipeCategory category:russian_recipes cookbook:bliny recipeCuisine cookbook:cuisine_of_russia cookbook:bliny recipeCuisine cookbook:vegan_cuisine cookbook:bliny recipeFoodstuff cookbook:butter cookbook:bliny recipeFoodstuff cookbook:egg cookbook:bliny recipeFoodstuff cookbook:flour cookbook:bliny recipeFoodstuff cookbook:milk cookbook:bliny recipeFoodstuff cookbook:olive_oil cookbook:bliny recipeFoodstuff cookbook:salt cookbook:bliny recipeFoodstuff cookbook:sugar cookbook:bliny recipeFoodstuff cookbook:yeast cookbook:bliny recipeIngredient "1.3 pounds (5 cups) of wheat flour" cookbook:bliny recipeIngredient "1 egg" cookbook:bliny recipeIngredient "1 ounce of yeast" cookbook:bliny recipeIngredient "1 tablespoon of salt" cookbook:bliny recipeIngredient "1 tablespoon of sugar" cookbook:bliny recipeIngredient "4 cups of milk" cookbook:bliny recipeIngredient "5 teaspoons of butter" cookbook:bliny recipeIngredient "5 teaspoons of olive oil" cookbook:bliny recipeInstructions ["Dissolve the yeast in 3 cups of warm (80-95 degrees Fahrenheit) milk. Add half a tablespoon of sugar, tablespoon of salt, egg yolk and molten butter.","Stir, then add half the flour and knead the dough.","Cover the pan with the dough with cloth or towel and leave it in a warm place for 1.5-2 hours, or until the volume of the dough is doubled.","Mix in the rest of the milk, which must be heated to 122 degrees Fahrenheit, then add the rest of flour and sugar. Pour in well-whipped egg white.","Knead the dough again and leave it until it rises.","Heat an oiled frying pan. With a large ladle pour the dough (it should be liquid) in the center so it makes a circle.","When the bottom of the blin is ready (the edges of the blin have separated from the pan and are pointing upwards), turn it over.","After it is ready, put the blin on a large plate and start making the next one."] cookbook:bliny type cookbook:recipes cookbook:bliny url https://en.wikibooks.org/wiki/Cookbook:Bliny cookbook:bloedworst label "bloedworst" cookbook:blonde_almond_toffee_brownies label "blonde almond toffee brownies" cookbook:blonde_almond_toffee_brownies name "Blonde Almond Toffee Brownies" cookbook:blonde_almond_toffee_brownies recipeCategory category:almond_recipes cookbook:blonde_almond_toffee_brownies recipeCategory category:baking_recipes cookbook:blonde_almond_toffee_brownies recipeCategory category:brownie_recipes cookbook:blonde_almond_toffee_brownies recipeCategory category:dessert_recipes cookbook:blonde_almond_toffee_brownies recipeCategory category:recipes_with_metric_units cookbook:blonde_almond_toffee_brownies recipeEquipment cookbook:sifter cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:almond cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:baking_powder cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:brown_sugar cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:butter cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:egg cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:flour cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:granulated_sugar cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:salt cookbook:blonde_almond_toffee_brownies recipeFoodstuff cookbook:vanilla cookbook:blonde_almond_toffee_brownies recipeIngredient "½ cup (120g) butter" cookbook:blonde_almond_toffee_brownies recipeIngredient "½ cup (120g) (packed) brown sugar" cookbook:blonde_almond_toffee_brownies recipeIngredient "½ tsp. salt" cookbook:blonde_almond_toffee_brownies recipeIngredient "1½ cup (200g) sifted flour" cookbook:blonde_almond_toffee_brownies recipeIngredient "1 cup (240g) coarsely chopped almond toffee" cookbook:blonde_almond_toffee_brownies recipeIngredient "1 cup (240g) granulated sugar" cookbook:blonde_almond_toffee_brownies recipeIngredient "1 tsp. vanilla" cookbook:blonde_almond_toffee_brownies recipeIngredient "2 eggs" cookbook:blonde_almond_toffee_brownies recipeIngredient "2 tsp. baking powder" cookbook:blonde_almond_toffee_brownies recipeInstructions ["Sift flour, baking powder and salt together. Cream butter; add sugars and cream well. Add eggs and vanilla; beat until fluffy. Blend in dry ingredients. Stir in chopped Almond Toffee.","Spread over bottom of well greased 9 x 13 inch (18cm x 30cm) pan.","Bake at 350\u00b0F (180\u00b0C) for about 30 minutes. When cool, cut into bars 3 inches (8 cm) long and 1 inch (2.5 cm) wide. If desired, bars may be frosted when cool with a white or chocolate butter frosting before cutting. Sprinkle more crumbled Almond Toffee on top.","Serve warm with your favorite cold beverage."] cookbook:blonde_almond_toffee_brownies type cookbook:recipes cookbook:blonde_almond_toffee_brownies url https://en.wikibooks.org/wiki/Cookbook:Blonde_Almond_Toffee_Brownies cookbook:blondies label "blondies" cookbook:blondies name "Blondies" cookbook:blondies recipeCategory category:baking_recipes cookbook:blondies recipeCategory category:brownie_recipes cookbook:blondies recipeCategory category:dessert_recipes cookbook:blondies recipeCategory category:pecan_recipes cookbook:blondies recipeCategory category:recipes_with_metric_units cookbook:blondies recipeCategory category:vegetarian_recipes cookbook:blondies recipeFoodstuff cookbook:baking_powder cookbook:blondies recipeFoodstuff cookbook:brown_sugar cookbook:blondies recipeFoodstuff cookbook:butter cookbook:blondies recipeFoodstuff cookbook:egg cookbook:blondies recipeFoodstuff cookbook:flour cookbook:blondies recipeFoodstuff cookbook:pecan cookbook:blondies recipeFoodstuff cookbook:salt cookbook:blondies recipeFoodstuff cookbook:vanilla cookbook:blondies recipeIngredient "½ c. (120g) unsalted butter, melted" cookbook:blondies recipeIngredient "¾ c. (180g) chopped pecans" cookbook:blondies recipeIngredient "¾ tsp salt" cookbook:blondies recipeIngredient "1 c. (125g) flour" cookbook:blondies recipeIngredient "1 c. (240g) dark brown sugar, firmly packed" cookbook:blondies recipeIngredient "1 egg" cookbook:blondies recipeIngredient "1 tbsp vanilla extract" cookbook:blondies recipeIngredient "1 tsp baking powder" cookbook:blondies recipeInstructions ["Preheat oven to 325\u00b0F (170\u00b0C).","Dry toast the chopped pecans until fragrant and slightly colored. This can either be done in a dry skillet on the stove top over medium high heat while stirring frequently or else by roasting the nuts in the oven on a cookie sheet while you prepare the batter. The stove top method is faster but requires more attention. It is also possible to buy dry toasted nuts instead of raw to avoid this step. The pecans should be crunchy and nutty, not rubbery or mealy.","In a small bowl stir together the flour, baking powder and salt. Set aside.","In a large bowl, stir the melted butter, brown sugar, and vanilla until uniform, breaking any large lumps of sugar.","Beat in egg until creamy.","Gently fold in flour mixture. When flour is nearly incorporated, gently fold in toasted pecans. Do not overmix.","Spread mixture into buttered 8"x8" (20cm x 20cm)baking dish.","Bake","Let cool and cut into bars."] cookbook:blondies type cookbook:recipes cookbook:blondies url https://en.wikibooks.org/wiki/Cookbook:Blondies cookbook:blood label "blood" cookbook:blood name "Blood" cookbook:blood_pudding label "blood pudding" cookbook:blood_sausage label "blood sausage" cookbook:blood type cookbook:ingredients cookbook:blood type cookbook:meat_and_poultry cookbook:blood url https://en.wikibooks.org/wiki/Cookbook:Blood cookbook:bløtkake label "bløtkake" cookbook:bløtkake name "Bløtkake" cookbook:bløtkake recipeCategory category:baking_recipes cookbook:bløtkake recipeCategory category:cake_recipes cookbook:bløtkake recipeCategory category:fruit_recipes cookbook:bløtkake recipeCategory category:holiday_recipes cookbook:bløtkake recipeCategory category:jam_and_jelly_recipes cookbook:bløtkake recipeCategory category:medium_difficulty_recipes cookbook:bløtkake recipeCategory category:norwegian_recipes cookbook:bløtkake recipeCategory category:recipes_with_metric_units cookbook:bløtkake recipeCuisine cookbook:cuisine_of_norway cookbook:bløtkake recipeEquipment cookbook:whisk cookbook:bløtkake recipeFoodstuff cookbook:baking_powder cookbook:bløtkake recipeFoodstuff cookbook:blueberry cookbook:bløtkake recipeFoodstuff cookbook:egg cookbook:bløtkake recipeFoodstuff cookbook:flour cookbook:bløtkake recipeFoodstuff cookbook:peach cookbook:bløtkake recipeFoodstuff cookbook:sugar cookbook:bløtkake recipeFoodstuff cookbook:whipped_cream cookbook:bløtkake recipeIngredient "100g flour" cookbook:bløtkake recipeIngredient "100g sugar" cookbook:bløtkake recipeIngredient "1 tin sliced peaches" cookbook:bløtkake recipeIngredient "1 tsp baking powder" cookbook:bløtkake recipeIngredient "1 tsp sugar" cookbook:bløtkake recipeIngredient "4 eggs" cookbook:bløtkake recipeIngredient "Berries or fruit" cookbook:bløtkake recipeIngredient "Raspberry jam" cookbook:bløtkake recipeIngredient "vanilla custard" cookbook:bløtkake recipeIngredient "whipped cream" cookbook:bløtkake recipeInstructions ["Whisk the eggs and sugar until they form peaks. Sieve the flour and baking powder into the egg mixture and fold lightly in.","Pour the batter into a greased tin (about 22cm round) and bake the cake at 170\u00b0C for 30-40 mins.","Cool on a rack. Slice the cake in three, horizontally, and sprinkle each slice with some of the peach juice from the tin.","Cover two of the slices with jam, peach slices and vanilla custard. Place the third layer on top of the other two and cover the whole cake, including the sides, with the cream whipped with the teaspoon of sugar.","Garnish with berries and\/or fruit (usually blueberries, redcurrants or other soft berries)."] cookbook:bløtkake type cookbook:recipes cookbook:bløtkake url https://en.wikibooks.org/wiki/Cookbook:Bløtkake cookbook:blt_sandwich difficulty 2 cookbook:blt_sandwich label "blt sandwich" cookbook:blt_sandwich name "BLT Sandwich" cookbook:blt_sandwich recipeCategory category:bacon_recipes cookbook:blt_sandwich recipeCategory category:easy_recipes cookbook:blt_sandwich recipeCategory category:recipes_with_images cookbook:blt_sandwich recipeCategory category:sandwich_recipes cookbook:blt_sandwich recipeCategory category:tomato_recipes cookbook:blt_sandwich recipeCookingTechnique cookbook:broiling cookbook:blt_sandwich recipeCookingTechnique cookbook:frying cookbook:blt_sandwich recipeCookingTechnique cookbook:toasting cookbook:blt_sandwich recipeFoodstuff cookbook:avocado cookbook:blt_sandwich recipeFoodstuff cookbook:bacon cookbook:blt_sandwich recipeFoodstuff cookbook:butter cookbook:blt_sandwich recipeFoodstuff cookbook:cheese cookbook:blt_sandwich recipeFoodstuff cookbook:cream_cheese cookbook:blt_sandwich recipeFoodstuff cookbook:egg cookbook:blt_sandwich recipeFoodstuff cookbook:egg_yolk cookbook:blt_sandwich recipeFoodstuff cookbook:emmental_cheese cookbook:blt_sandwich recipeFoodstuff cookbook:ham cookbook:blt_sandwich recipeFoodstuff cookbook:lettuce cookbook:blt_sandwich recipeFoodstuff cookbook:margarine cookbook:blt_sandwich recipeFoodstuff cookbook:mustard cookbook:blt_sandwich recipeFoodstuff cookbook:onion cookbook:blt_sandwich recipeFoodstuff cookbook:peanut_butter cookbook:blt_sandwich recipeFoodstuff cookbook:pepper cookbook:blt_sandwich recipeFoodstuff cookbook:tomato cookbook:blt_sandwich recipeFoodstuff cookbook:watercress cookbook:blt_sandwich recipeIngredient "bacon, sliced in rashers" cookbook:blt_sandwich recipeIngredient "ground black pepper, if desired" cookbook:blt_sandwich recipeIngredient "lettuce, washed and shredded, torn, or in whole leaves" cookbook:blt_sandwich recipeIngredient "ripe tomato, sliced into thin disks" cookbook:blt_sandwich recipeIngredient "sandwich spread or condiments (e.g., butter, margarine, mayonnaise, cream cheese, or mustard, although mayonnaise is traditional)" cookbook:blt_sandwich recipeIngredient "two slices of any type of bread" cookbook:blt_sandwich recipeInstructions ["Toast the two slices of bread.","While the bread is toasting broil or fry the bacon until crisp, taking care not to burn it.","Once the toasted bread is ready, spread with desired condiments.","Layer one slice of toast with the lettuce, tomato slices, and bacon. Add black pepper as desired. Top with other slice of toast.","Cut into triangles or halves as preferred. Serve ''immediately''."] cookbook:blt_sandwich recipeNotes "*The lettuce, if shredded, may be mixed with the mayonnaise before layering the toast. *The lettuce may be omitted, or another green substituted. Watercress is a nice addition. *You may add slivers of ripe avocado or raw or cooked red onion to the sandwich, or may substitute them for the lettuce or tomato. *You may top the hot bacon in the sandwich with a slice of cheese, such as cheddar, American, muenster, or pepper jack, or use it to replace the tomato (a sandwich prepared in this way is called a BLC sandwich, for "bacon, lettuce, and cheese.") *You may place a fried egg in the sandwich. If the egg is fried over-easy or sunny-side-up, the egg's yolk may be broken just before serving so that it dresses the contents of the sandwich. *The slices of bread do not need to be toasted, although toast adds a nice texture. *You may spread the bread with peanut butter for an interesting variation. *You may top the sandwich or its contents with hollandaise sauce. *Add ham, turkey and Swiss cheese for a BLT club sandwich. *For a vegan variation on the BLT, use marinated and fried or grilled strips of tempeh to substitute for the bacon. Vegetable protein-based false bacon products are also available in some grocery freezers. Use mayonnaise, a vegan mayonnaise substitute, in place of the mayo. *A BLT sandwich can also be served on a (non-toasted) hot dog bun or larger variation thereof (although in this case the bacon, lettuce, and tomato should all be shredded.) *[http:\/\/www.msnbc.msn.com\/id\/14574021\/ Secrets to a perfect BLT sandwich: MSNBC.com] (contains photo of BLT) " cookbook:blt_sandwich recipeYield 1 cookbook:blt_sandwich totalTime "10-15 minutes" cookbook:blt_sandwich type cookbook:recipes cookbook:blt_sandwich url https://en.wikibooks.org/wiki/Cookbook:BLT_Sandwich cookbook:blueberry_cream_pie difficulty 2 cookbook:blueberry_cream_pie name "Blueberry Cream Pie" cookbook:blueberry_cream_pie recipeCategory category:american_recipes cookbook:blueberry_cream_pie recipeCategory category:baking_recipes cookbook:blueberry_cream_pie recipeCategory category:blueberry_recipes cookbook:blueberry_cream_pie recipeCategory category:dessert_recipes cookbook:blueberry_cream_pie recipeCategory category:easy_recipes cookbook:blueberry_cream_pie recipeCategory category:inexpensive_recipes cookbook:blueberry_cream_pie recipeCategory category:recipes_with_metric_units cookbook:blueberry_cream_pie recipeCategory category:sour_cream_recipes cookbook:blueberry_cream_pie recipeCategory category:vegetarian_recipes cookbook:blueberry_cream_pie recipeCookingTechnique cookbook:baking cookbook:blueberry_cream_pie recipeCookingTechnique cookbook:beat cookbook:blueberry_cream_pie recipeCuisine cookbook:cuisine_of_the_united_states cookbook:blueberry_cream_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:blueberry_cream_pie recipeCuisine cookbook:new_england_cuisine cookbook:blueberry_cream_pie recipeEquipment cookbook:cooling_rack cookbook:blueberry_cream_pie recipeEquipment cookbook:oven cookbook:blueberry_cream_pie recipeInstructions ["Preheat oven to 400\u00b0F (200\u00b0C).","In a mixing bowl, combine sour cream, flour, sugar, vanilla and egg.","Beat until very smooth.","Fold in blueberries.","Pour filling into pie shell.","Bake for 25 minutes.","In a small bowl, mix flour, butter and pecans, stirring well.","Sprinkle over pie and bake an additional 10 minutes.","Remove from oven.","Cool on wire rack, then chill."] cookbook:blueberry_cream_pie recipeYield 8 cookbook:blueberry_cream_pie totalTime "an hour or so" cookbook:blueberry_cream_pie type cookbook:recipes cookbook:blueberry_cream_pie url https://en.wikibooks.org/wiki/Cookbook:Blueberry_Cream_Pie cookbook:blueberry label "blueberries" cookbook:blueberry label "blueberry" cookbook:blueberry_muffin label "blueberry muffin" cookbook:_blueberry_muffin label "blueberry muffins" cookbook:blueberry_muffin name "Blueberry muffin" cookbook:blueberry_muffin recipeCategory category:blueberry_recipes cookbook:blueberry_muffin recipeCategory category:muffin_recipes cookbook:blueberry_muffin recipeCategory category:recipes_with_images cookbook:blueberry_muffin recipeCategory category:recipes_with_metric_units cookbook:blueberry_muffin recipeCategory category:vegetarian_recipes cookbook:blueberry_muffin recipeCookingTechnique cookbook:beat cookbook:blueberry_muffin recipeFoodstuff cookbook:baking_powder cookbook:blueberry_muffin recipeFoodstuff cookbook:blueberry cookbook:blueberry_muffin recipeFoodstuff cookbook:egg cookbook:blueberry_muffin recipeFoodstuff cookbook:flour cookbook:blueberry_muffin recipeFoodstuff cookbook:milk cookbook:blueberry_muffin recipeFoodstuff cookbook:oil_and_fat cookbook:blueberry_muffin recipeFoodstuff cookbook:salt cookbook:blueberry_muffin recipeFoodstuff cookbook:sugar cookbook:blueberry_muffin recipeIngredient "¾ cup (180ml) blueberries, fresh or frozen" cookbook:blueberry_muffin recipeIngredient "¾ cup (180ml) milk" cookbook:blueberry_muffin recipeIngredient "¼ cup (60ml) cooking oil" cookbook:blueberry_muffin recipeIngredient "¼ teaspoon salt" cookbook:blueberry_muffin recipeIngredient "1¾ cups (420g) flour" cookbook:blueberry_muffin recipeIngredient "1 egg, beaten" cookbook:blueberry_muffin recipeIngredient "2 teaspoons baking powder" cookbook:blueberry_muffin recipeIngredient "⅓ cup (65 g) sugar" cookbook:blueberry_muffin recipeInstructions ["Grease muffin cups or line with paper cups; set aside.","Preheat the oven to 400\u00b0F (200c).","In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.","In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.","Spoon batter into prepared cups, filling each about two-thirds.","Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.","Remove from muffin cups and let cool on a wire rack for 5 minutes."] cookbook:blueberry_muffin recipeNotes "*The mixture should be lumpy after stirring. Otherwise, the muffins will be tough. *Leaving the muffins in the muffin cups can make them soggy. *To make jumbo muffins, reduce the temperature to 350\u00b0 (180c) and bake for 30 minutes. *To make mini muffins, bake for about 10 minutes at 400\u00b0 (200c) " cookbook:blueberry_muffin type cookbook:recipes cookbook:blueberry_muffin url https://en.wikibooks.org/wiki/Cookbook:Blueberry_muffin cookbook:blueberry name "Blueberry" cookbook:blueberry_pancakes label "blueberry pancakes" cookbook:blueberry_pancakes name "Blueberry Pancakes" cookbook:blueberry_pancakes name "Ray's Beloved Blueberry Pancakes" cookbook:blueberry_pancakes recipeCategory category:blueberry_recipes cookbook:blueberry_pancakes recipeCategory category:breakfast_recipes cookbook:blueberry_pancakes recipeCategory category:pancake_recipes cookbook:blueberry_pancakes recipeCategory category:pan_fried_recipes cookbook:blueberry_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:blueberry_pancakes recipeFoodstuff cookbook:baking_soda cookbook:blueberry_pancakes recipeFoodstuff cookbook:blueberry cookbook:blueberry_pancakes recipeFoodstuff cookbook:butter cookbook:blueberry_pancakes recipeFoodstuff cookbook:buttermilk cookbook:blueberry_pancakes recipeFoodstuff cookbook:cinnamon cookbook:blueberry_pancakes recipeFoodstuff cookbook:cream_of_tartar cookbook:blueberry_pancakes recipeFoodstuff cookbook:egg cookbook:blueberry_pancakes recipeFoodstuff cookbook:flour cookbook:blueberry_pancakes recipeFoodstuff cookbook:nutmeg cookbook:blueberry_pancakes recipeFoodstuff cookbook:salt cookbook:blueberry_pancakes recipeFoodstuff cookbook:sugar cookbook:blueberry_pancakes recipeFoodstuff cookbook:vanilla cookbook:blueberry_pancakes recipeIngredient "1 1/2 tsp. cream of tartar (or baking powder)" cookbook:blueberry_pancakes recipeIngredient "1/2 tsp. salt" cookbook:blueberry_pancakes recipeIngredient "1 3/4 cup all-purpose flour" cookbook:blueberry_pancakes recipeIngredient "1/4 cup butter (optional)" cookbook:blueberry_pancakes recipeIngredient "1 cup frozen blueberries" cookbook:blueberry_pancakes recipeIngredient "1 tsp. cinnamon" cookbook:blueberry_pancakes recipeIngredient "1 tsp. nutmeg" cookbook:blueberry_pancakes recipeIngredient "1 tsp. vanilla extract" cookbook:blueberry_pancakes recipeIngredient "2 cups buttermilk" cookbook:blueberry_pancakes recipeIngredient "2 tsp. baking soda" cookbook:blueberry_pancakes recipeIngredient "2 T. sugar" cookbook:blueberry_pancakes recipeIngredient "4 eggs, separated" cookbook:blueberry_pancakes recipeInstructions ["Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.","Whisk together buttermilk, butter and egg yolks in a large bowl. Beat flour mixture onto buttermilk mixture. Mix in blueberries.","Beat egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.","Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a \u00bc cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, cook for 1 more minute.","Serve warm with whatever topping you prefer."] cookbook:blueberry_pancakes type cookbook:recipes cookbook:blueberry_pancakes url https://en.wikibooks.org/wiki/Cookbook:Blueberry_Pancakes cookbook:blueberry_pancakes url https://en.wikibooks.org/wiki/Cookbook:Ray's_Beloved_Blueberry_Pancakes cookbook:blueberry_pie label "blueberry pie" cookbook:blueberry recipeCategory category:featured_ingredients cookbook:blueberry recipeCategory category:summer_ingredients cookbook:blueberry type cookbook:featured_ingredients cookbook:blueberry type cookbook:fruits cookbook:blueberry type cookbook:ingredients cookbook:blueberry type cookbook:summer_ingredients cookbook:blueberry url https://en.wikibooks.org/wiki/Cookbook:Blueberry cookbook:blue_cheese label "blue cheese" cookbook:blue_crab label "blue crab" cookbook:bobotie label "bobotie" cookbook:bobotie name "Bobotie" cookbook:bobotie recipeFoodstuff cookbook:almond cookbook:bobotie recipeFoodstuff cookbook:apricot cookbook:bobotie recipeFoodstuff cookbook:bay_leaf cookbook:bobotie recipeFoodstuff cookbook:beef cookbook:bobotie recipeFoodstuff cookbook:clove cookbook:bobotie recipeFoodstuff cookbook:coriander cookbook:bobotie recipeFoodstuff cookbook:cumin cookbook:bobotie recipeFoodstuff cookbook:curry_powder cookbook:bobotie recipeFoodstuff cookbook:raisin cookbook:bobotie recipeFoodstuff cookbook:turmeric cookbook:bobotie recipeInstructions ["Slow cook minced beef with curry powder and lots of spices, such as turmeric, coriander, cloves, cumin and bay.","Dried fruit (for example apricots and sultanas) and almonds are optional extras and give the bobotie a wonderful sweet and sour flavour.","The mince mixture is placed in a bowl, topped with an egg custard and baked in the oven until the custard browns."] cookbook:bobotie type cookbook:recipes cookbook:bobotie url https://en.wikibooks.org/wiki/Cookbook:Bobotie cookbook:boerenjongens label "boerenjongens" cookbook:boerenkool_met_worst label "boerenkool met worst" cookbook:boerenmeisjes label "boerenmeisjes" cookbook:boerewors difficulty 4 cookbook:boerewors label "boerewors" cookbook:boerewors name "Boerewors" cookbook:boerewors recipeCategory category:beef_recipes cookbook:boerewors recipeCategory category:difficult_recipes cookbook:boerewors recipeCategory category:herb_and_spice_recipes cookbook:boerewors recipeCategory category:mutton_recipes cookbook:boerewors recipeCategory category:recipes_with_metric_units cookbook:boerewors recipeCategory category:sausage_recipes cookbook:boerewors recipeCategory category:south_african_recipes cookbook:boerewors recipeCookingTechnique cookbook:mincing cookbook:boerewors recipeCuisine cookbook:cuisine_of_south_africa cookbook:boerewors recipeFoodstuff cookbook:allspice cookbook:boerewors recipeFoodstuff cookbook:beef cookbook:boerewors recipeFoodstuff cookbook:clove cookbook:boerewors recipeFoodstuff cookbook:coriander cookbook:boerewors recipeFoodstuff cookbook:mutton cookbook:boerewors recipeFoodstuff cookbook:nutmeg cookbook:boerewors recipeFoodstuff cookbook:salt cookbook:boerewors recipeFoodstuff cookbook:sausage_casing cookbook:boerewors recipeFoodstuff cookbook:spek cookbook:boerewors recipeFoodstuff cookbook:veal cookbook:boerewors recipeFoodstuff cookbook:vinegar cookbook:boerewors recipeIngredient "½ cup brown vinegar" cookbook:boerewors recipeIngredient "¼ lb. spek" cookbook:boerewors recipeIngredient "½ tsp grated nutmeg" cookbook:boerewors recipeIngredient "½ tsp ground allspice" cookbook:boerewors recipeIngredient "¼ tsp ground cloves" cookbook:boerewors recipeIngredient "1½ [[Cookbook:Brandy]] (optional)" cookbook:boerewors recipeIngredient "1½ Tbsp. salt" cookbook:boerewors recipeIngredient "1 Tbsp. coriander, singed¹ and ground" cookbook:boerewors recipeIngredient "1 tsp. ground black pepper." cookbook:boerewors recipeIngredient "2¼ wide sausage casings" cookbook:boerewors recipeIngredient "2 lb beef" cookbook:boerewors recipeIngredient "2 lb mutton" cookbook:boerewors recipeIngredient "2 lb veal" cookbook:boerewors recipeInstructions ["Cut all meat and spek into cubes.","Mix spek and meat together thoroughly, and then coarsely mince.","Add all dry spices, vinegar, and if used, brandy.","Mix together lightly with a large, two-pronged fork.","Place the casings in water.","Place mixture in fridge for 2 hours to blend the flavours together, leaving the casings to soak for the same time.","Fit casings over sausage maker, and fill with the meat\/spice mixture. Be very careful not to over- or understuff the boerewors, as doing so will ruin them. Fill in long continuous lengths, don't make links.","Cook on a barbecue, but do not prick to allow juices to escape as much of the flavour will escape with them. Cook until still pink and juicy inside","Boerewors can be stored for up to 3 weeks frozen."] cookbook:boerewors recipeNotes "* Add about 100 ml of regular oatmeal &ndash; this helps to bind the meat. * Be careful not to over spice the mince, you will ruin the taste. * Be careful with adding salt, the spek has plenty as well. " cookbook:boerewors recipeYield 12 cookbook:boerewors#singeing_coriander label "¹" cookbook:boerewors totalTime "cooking: 2 hours, resting: >26 hours" cookbook:boerewors type cookbook:recipes cookbook:boerewors url https://en.wikibooks.org/wiki/Cookbook:Boerewors cookbook:boeuf_bourguignon difficulty 3 cookbook:boeuf_bourguignon label "beef bourguignon" cookbook:boeuf_bourguignon label "''boeuf bourguignon''" cookbook:boeuf_bourguignon label "changed to title casing" cookbook:boeuf_bourguignon name "Beef Bourguignon" cookbook:boeuf_bourguignon name "Boeuf bourguignon" cookbook:boeuf_bourguignon name "Boeuf Bourguignon" cookbook:boeuf_bourguignon recipeCategory category:baked_recipes cookbook:boeuf_bourguignon recipeCategory category:beef_recipes cookbook:boeuf_bourguignon recipeCategory category:french_recipes cookbook:boeuf_bourguignon recipeCategory category:main_course_recipes cookbook:boeuf_bourguignon recipeCategory category:medium_difficulty_recipes cookbook:boeuf_bourguignon recipeCategory category:mushroom_recipes cookbook:boeuf_bourguignon recipeCategory category:onion_recipes cookbook:boeuf_bourguignon recipeCategory category:recipes_with_images cookbook:boeuf_bourguignon recipeCategory category:recipes_with_metric_units cookbook:boeuf_bourguignon recipeCategory category:recipes_without_servings cookbook:boeuf_bourguignon recipeCategory category:stew_recipes cookbook:boeuf_bourguignon recipeCategory category:wine_recipes cookbook:boeuf_bourguignon recipeCookingTechnique cookbook:boiling cookbook:boeuf_bourguignon recipeCookingTechnique cookbook:simmering cookbook:boeuf_bourguignon recipeCuisine cookbook:cuisine_of_france cookbook:boeuf_bourguignon recipeEquipment cookbook:dutch_oven cookbook:boeuf_bourguignon recipeEquipment cookbook:saucepan cookbook:boeuf_bourguignon recipeFoodstuff cookbook:basil cookbook:boeuf_bourguignon recipeFoodstuff cookbook:beef cookbook:boeuf_bourguignon recipeFoodstuff cookbook:butter cookbook:boeuf_bourguignon recipeFoodstuff cookbook:carrot cookbook:boeuf_bourguignon recipeFoodstuff cookbook:flour cookbook:boeuf_bourguignon recipeFoodstuff cookbook:garlic cookbook:boeuf_bourguignon recipeFoodstuff cookbook:mushroom cookbook:boeuf_bourguignon recipeFoodstuff cookbook:olive_oil cookbook:boeuf_bourguignon recipeFoodstuff cookbook:onion cookbook:boeuf_bourguignon recipeFoodstuff cookbook:pepper cookbook:boeuf_bourguignon recipeFoodstuff cookbook:rosemary cookbook:boeuf_bourguignon recipeFoodstuff cookbook:salt cookbook:boeuf_bourguignon recipeFoodstuff cookbook:thyme cookbook:boeuf_bourguignon recipeFoodstuff cookbook:wine cookbook:boeuf_bourguignon recipeIngredient "1-2 cloves of garlic" cookbook:boeuf_bourguignon recipeIngredient "1/2 teaspoon thyme" cookbook:boeuf_bourguignon recipeIngredient "18 to 24 white onions, small" cookbook:boeuf_bourguignon recipeIngredient "1 carrot, sliced" cookbook:boeuf_bourguignon recipeIngredient "1kg beef, blade steak, or stewing shoulder cut" cookbook:boeuf_bourguignon recipeIngredient "1 onion, sliced" cookbook:boeuf_bourguignon recipeIngredient "1 pound mushrooms, fresh and quartered" cookbook:boeuf_bourguignon recipeIngredient "1 tablespoon tomato paste" cookbook:boeuf_bourguignon recipeIngredient "2 1/2 to 3 1/2 cups brown beef stock" cookbook:boeuf_bourguignon recipeIngredient "2-4 cups of red wine" cookbook:boeuf_bourguignon recipeIngredient "2 cloves mashed garlic" cookbook:boeuf_bourguignon recipeIngredient "2 tablespoons flour" cookbook:boeuf_bourguignon recipeIngredient "300g of button mushrooms" cookbook:boeuf_bourguignon recipeIngredient "300g of chopped carrot" cookbook:boeuf_bourguignon recipeIngredient "3 1/2 tablespoons butter" cookbook:boeuf_bourguignon recipeIngredient "3 1/2 tablespoons olive oil" cookbook:boeuf_bourguignon recipeIngredient "3 cups red wine, young and full-bodied (like Beaujolais, Côtes du Rhone or Burgundy)" cookbook:boeuf_bourguignon recipeIngredient "3 large onions" cookbook:boeuf_bourguignon recipeIngredient "3 pounds (1360 g) lean stewing beef, cut into 2-inch cubes" cookbook:boeuf_bourguignon recipeIngredient "6 ounces (170 g) of chunk bacon" cookbook:boeuf_bourguignon recipeIngredient "A crumbled bay leaf" cookbook:boeuf_bourguignon recipeIngredient "bouquet of herbs: basil, rosemary and thyme tied with string" cookbook:boeuf_bourguignon recipeIngredient "flour" cookbook:boeuf_bourguignon recipeIngredient "Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)" cookbook:boeuf_bourguignon recipeIngredient "olive oil" cookbook:boeuf_bourguignon recipeIngredient "salt and pepper" cookbook:boeuf_bourguignon recipeIngredient "Salt and pepper" cookbook:boeuf_bourguignon recipeInstructions ["Cut beef into large, five-centimeter chunks. Season with salt, pepper and olive oil.","Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.","Add three large onions and garlic to the same pot and cook till golden brown.","Sprinkle with two tablespoons of flour. Cook a few minutes longer.","Add one to two cups of red wine.","Bring wine to a boil then simmer for five minutes.","Add beef, carrots, herbs and mushrooms.","Add another couple of cups of red wine and water; enough to cover the meat and vegetables.","Cook for 2-3 hours, stirring occasionally. Remove surface scum as required."] cookbook:boeuf_bourguignon totalTime "3 hours" cookbook:boeuf_bourguignon type cookbook:recipes cookbook:boeuf_bourguignon url https://en.wikibooks.org/wiki/Cookbook:Beef_Bourguignon cookbook:boeuf_bourguignon url https://en.wikibooks.org/wiki/Cookbook:Boeuf_bourguignon cookbook:boeuf_bourguignon url https://en.wikibooks.org/wiki/Cookbook:Boeuf_Bourguignon cookbook:bohrani label "bohrani" cookbook:bohrani name "Bohrani" cookbook:bohrani recipeCategory category:beverage_recipes cookbook:bohrani recipeCategory category:indian_recipes cookbook:bohrani recipeCategory category:milk_recipes cookbook:bohrani recipeCategory category:recipes_with_metric_units cookbook:bohrani recipeCategory category:vegetarian_recipes cookbook:bohrani recipeCuisine cookbook:cuisine_of_india cookbook:bohrani recipeFoodstuff cookbook:chiles cookbook:bohrani recipeFoodstuff cookbook:coriander cookbook:bohrani recipeFoodstuff cookbook:cumin cookbook:bohrani recipeFoodstuff cookbook:mint cookbook:bohrani recipeFoodstuff cookbook:mustard cookbook:bohrani recipeFoodstuff cookbook:pepper cookbook:bohrani recipeFoodstuff cookbook:salt cookbook:bohrani recipeFoodstuff cookbook:sugar cookbook:bohrani recipeFoodstuff cookbook:yogurt cookbook:bohrani recipeIngredient "½ ts coriander" cookbook:bohrani recipeIngredient "½ ts fresh green chili peppers" cookbook:bohrani recipeIngredient "½ ts ground black pepper" cookbook:bohrani recipeIngredient "¾ ts ground white pepper" cookbook:bohrani recipeIngredient "½ ts mint" cookbook:bohrani recipeIngredient "½ ts rock salt" cookbook:bohrani recipeIngredient "½ ts salt" cookbook:bohrani recipeIngredient "¾ ts white mustard seeds" cookbook:bohrani recipeIngredient "1 c (200 mL) cold water" cookbook:bohrani recipeIngredient "3 ts cumin, roasted and ground" cookbook:bohrani recipeIngredient "3 ts sugar" cookbook:bohrani recipeIngredient "500 mL (2 cups) full-fat yoghurt" cookbook:bohrani type cookbook:recipes cookbook:bohrani url https://en.wikibooks.org/wiki/Cookbook:Bohrani cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) label "nilagang baka" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) name "Boiled Beef and Vegetables in Broth (Nilagang Baka)" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) name "Nilagang Baka" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeCategory category:beef_recipes cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeCategory category:boiled_recipes cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeCategory category:filipino_recipes cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeCategory category:recipes_with_metric_units cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeCategory category:vegetable_recipes cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeCuisine cookbook:cuisine_of_the_philippines cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "½ teaspoon black pepper (whole)" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "½ teaspoon salt" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "1 cabbage (quarter-sliced)" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "1 corn cob (quarter-sliced)" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "1 onion (quarter-sliced)" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "1 potato (quarter-sliced)" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "2½ kg. beef ribs" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "2 onion chives" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "2 pieces of Chinese cabbage" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeIngredient "2 pieces of ''saba''" cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) recipeInstructions ["Boil beef till tender along with pepper, onion, salt, corn, & potato.","Slice onion chives to 3-in. strips. Put it alongside boiling beef.","Slice saba into half. Put it alongside boiling beef.","Serve in one large bowl or individual serving bowls.","Serve with rice on the side."] cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) type cookbook:recipes cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) url https://en.wikibooks.org/wiki/Cookbook:Boiled_Beef_and_Vegetables_in_Broth_(Nilagang_Baka) cookbook:boiled_beef_and_vegetables_in_broth_(nilagang_baka) url https://en.wikibooks.org/wiki/Cookbook:Nilagang_Baka cookbook:boiled_collard_green label "collard greens" cookbook:boiled_collard_green name "Boiled Collard Green" cookbook:boiled_collard_green recipeCategory category:side_dish_recipes cookbook:boiled_collard_green recipeCategory category:southern_u.s._recipes cookbook:boiled_collard_green recipeCategory category:vegetable_recipes cookbook:boiled_collard_green recipeCuisine cookbook:louisiana_creole_cuisine cookbook:boiled_collard_green recipeCuisine cookbook:southern_cuisine cookbook:boiled_collard_green recipeFoodstuff cookbook:cayenne_pepper cookbook:boiled_collard_green recipeFoodstuff cookbook:collard_greens cookbook:boiled_collard_green recipeIngredient "1/4 cup (60ml) vinegar (optional)" cookbook:boiled_collard_green recipeIngredient "1/4 teaspoon black pepper" cookbook:boiled_collard_green recipeIngredient "1/4 teaspoon cayenne pepper, powder or flakes (optional)" cookbook:boiled_collard_green recipeIngredient "1/4 teaspoon salt" cookbook:boiled_collard_green recipeIngredient "1.5-2 lbs (700g - 900g) smoked pork neck bone (optional, or, may substitute a much smaller amount of sausage)" cookbook:boiled_collard_green recipeIngredient "1 medium onion, diced, chopped, or sliced (optional)" cookbook:boiled_collard_green recipeIngredient "2-3 lbs (900g - 1.3kg) collard greens" cookbook:boiled_collard_green recipeIngredient "2 - 3 teaspoon sugar (optional)" cookbook:boiled_collard_green recipeIngredient "just enough water to keep the greens off of the bottom of the pot; or else your greens will be watery and will have no flavor" cookbook:boiled_collard_green recipeIngredient "(optional) 2 tablespoons pork fat, or some type of oil - for flavoring" cookbook:boiled_collard_green recipeInstructions ["Thoroughly wash the collard greens with very slightly soapy water, and rinse clean with plain water. Rinse at least twice to ensure removal of all grit and soap.","Leaves may be stripped from stems, or left on if preferred. If left on, cut stems in small length (under 1 inch \/ 2.5 cm) for ease.","Chop leaves into bite-sized pieces. They may be folded lengthwise or widthwise to facilitate this.","Place chopped leaves into boiling pot of water. Leaves will reduce in size while cooking, though not significantly. Depending on the size of the pot in which they're cooked, it may be necessary to cook some, then add more leaves after a brief time.","Add remaining ingredients.","Boil for approximately 20 minutes or until they reach desired tenderness. If overcooked, their taste will not be affected, but they'll be mushy.","Use a fork or spoon, and if desired a knife.","Hot pepper sauce may be added as desired."] cookbook:boiled_collard_green type cookbook:recipes cookbook:boiled_collard_green url https://en.wikibooks.org/wiki/Cookbook:Boiled_Collard_Green cookbook:boiled_crawfish label "boiled crawfish" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) difficulty 1 cookbook:boiled_cucumber_and_grated_coconut_(pachadi) label "pachadi" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) name "Boiled Cucumber and Grated Coconut (Pachadi)" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) name "Pachadi" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeCategory category:side_dish_recipes cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeCategory category:very_easy_recipes cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeIngredient "1/2 cup grated coconut" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeIngredient "1 cucumber (large variety, with dark green and yellow skin)" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeIngredient "1 or 2 dried red chillies" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeIngredient "1 tbsp oil" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeIngredient "1 tsp cumin seeds (jeera)" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeIngredient "1 tsp mustard seeds" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeIngredient "Salt according to taste" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeInstructions ["Skin the cucumber. Cut in half along the length and remove the central core of seeds.","Grate the cucumber. Alternatively, cut into very small pieces.","Cook the cucumber in the microwave for about 4-5 min.","Meanwhile, make a fine paste from the grated coconut and the cumin seeds","In a deep dish (kadhai), heat the oil. Add the mustard seeds and red chillies. Let it splutter.","Add the cooked cucumber and the coconut paste and salt to taste. Mix well and let it cook on slow fire. Do not allow it to boil. It just needs to be warmed.","As the mixture starts to boil, take it off the stove."] cookbook:boiled_cucumber_and_grated_coconut_(pachadi) recipeYield 4 cookbook:boiled_cucumber_and_grated_coconut_(pachadi) totalTime "6-7 minutes" cookbook:boiled_cucumber_and_grated_coconut_(pachadi) type cookbook:recipes cookbook:boiled_cucumber_and_grated_coconut_(pachadi) url https://en.wikibooks.org/wiki/Cookbook:Boiled_Cucumber_and_Grated_Coconut_(Pachadi) cookbook:boiled_cucumber_and_grated_coconut_(pachadi) url https://en.wikibooks.org/wiki/Cookbook:Pachadi cookbook:boiled_custard label "boiled custard" cookbook:boiled_custard name "Boiled custard" cookbook:boiled_custard name "Boiled Custard" cookbook:boiled_custard recipeCategory category:boiled_recipes cookbook:boiled_custard recipeCategory category:dessert_recipes cookbook:boiled_custard recipeCategory category:egg_recipes cookbook:boiled_custard recipeCategory category:milk_recipes cookbook:boiled_custard recipeCategory category:pudding_and_custard_recipes cookbook:boiled_custard recipeCategory category:recipes_with_metric_units cookbook:boiled_custard recipeCookingTechnique cookbook:tempering cookbook:boiled_custard recipeEquipment cookbook:double_boiler cookbook:boiled_custard recipeFoodstuff cookbook:brandy cookbook:boiled_custard recipeFoodstuff cookbook:cornstarch cookbook:boiled_custard recipeFoodstuff cookbook:egg cookbook:boiled_custard recipeFoodstuff cookbook:lemon cookbook:boiled_custard recipeFoodstuff cookbook:milk cookbook:boiled_custard recipeFoodstuff cookbook:salt cookbook:boiled_custard recipeFoodstuff cookbook:sugar cookbook:boiled_custard recipeFoodstuff cookbook:vanilla cookbook:boiled_custard recipeFoodstuff cookbook:water cookbook:boiled_custard recipeIngredient "1/4 to 1/2 cup sugar" cookbook:boiled_custard recipeIngredient "1 pinch salt (optional)" cookbook:boiled_custard recipeIngredient "1 tablespoon cornstarch (optional)" cookbook:boiled_custard recipeIngredient "1 teaspoon vanilla extract" cookbook:boiled_custard recipeIngredient "2 cups or 500 mL milk" cookbook:boiled_custard recipeIngredient "2 eggs" cookbook:boiled_custard recipeIngredient "2 tablespoons water (optional)" cookbook:boiled_custard recipeInstructions ["Heat milk and salt (if using) in a double boiler until bubbles form around the edges.","Beat eggs with sugar until uniform.","Gradually mix approximately 1\/2 cup hot milk into the egg mixture to temper it.","Slowly stir egg mixture into remaining hot milk.","Optionally, mix cornstarch and water and stir into custard.","Stir over heat until thickened (should coat the spoon), ''without'' bringing to a boil.","Remove from heat, and continue stirring to dry the custard slightly.","Stir in vanilla before the dish has cooled completely.","Serve warm or chilled.","Replace vanilla extract with almond or maple extract, brandy or grated lemon zest.","Stir 1\/2 cup of sugar in a small frying pan until it becomes liquid and just begins to smoke. Stir it into the hot milk before adding the egg mixture."] cookbook:boiled_custard type cookbook:recipes cookbook:boiled_custard url https://en.wikibooks.org/wiki/Cookbook:Boiled_custard cookbook:boiled_custard url https://en.wikibooks.org/wiki/Cookbook:Boiled_Custard cookbook:boiled_pasta label "boiled pasta" cookbook:boiled_pasta label "cooked pasta" cookbook:boiled_pasta name "Boiled pasta" cookbook:boiled_pasta name "Boiled Pasta" cookbook:boiled_pasta type cookbook:cooking_techniques cookbook:boiled_pasta url https://en.wikibooks.org/wiki/Cookbook:Boiled_pasta cookbook:boiled_pasta url https://en.wikibooks.org/wiki/Cookbook:Boiled_Pasta cookbook:boiling label "boil" cookbook:boiling label "boiled" cookbook:_boiling label "boiling" cookbook:boiling label "boiling" cookbook:boiling label "boiling point" cookbook:boiling label "boils" cookbook:boiling label "hard-boil" cookbook:boiling label "hard boiled" cookbook:boiling name "Boil" cookbook:boiling name "Boiling" cookbook:boiling_rice label "boiling" cookbook:boiling_rice name "Boiling rice" cookbook:boiling_rice name "Boiling Rice" cookbook:boiling_rice type cookbook:cooking_techniques cookbook:boiling_rice url https://en.wikibooks.org/wiki/Cookbook:Boiling_rice cookbook:boiling_rice url https://en.wikibooks.org/wiki/Cookbook:Boiling_Rice cookbook:boiling type cookbook:cooking_techniques cookbook:boiling url https://en.wikibooks.org/wiki/Cookbook:Boil cookbook:boiling url https://en.wikibooks.org/wiki/Cookbook:Boiling cookbook:boilo name "Boilo" cookbook:boilo recipeCategory category:cocktails_with_whiskey cookbook:boilo recipeCategory category:recipes_with_metric_units cookbook:boilo recipeCategory category:slow_cooker_recipes cookbook:boilo recipeCategory category:vegetarian_recipes cookbook:boilo recipeEquipment cookbook:garlic_press cookbook:boilo recipeEquipment cookbook:potato-ricer cookbook:boilo recipeEquipment cookbook:slow_cooker cookbook:boilo recipeFoodstuff cookbook:anise cookbook:boilo recipeFoodstuff cookbook:caraway cookbook:boilo recipeFoodstuff cookbook:cinnamon cookbook:boilo recipeFoodstuff cookbook:clove cookbook:boilo recipeFoodstuff cookbook:honey cookbook:boilo recipeFoodstuff cookbook:lemon cookbook:boilo recipeFoodstuff cookbook:nutmeg cookbook:boilo recipeFoodstuff cookbook:orange cookbook:boilo recipeFoodstuff cookbook:raisin cookbook:boilo recipeIngredient "½ to 1 teaspoon each of any or all of these spices: cinnamon, nutmeg, cloves, caraway seed, aniseed" cookbook:boilo recipeIngredient "12 oz (355 mL) whiskey or more, to taste. Use a whiskey that is at least 80 proof (40% alcohol)." cookbook:boilo recipeIngredient "1 small box raisins (about 1½ ounces [40g])" cookbook:boilo recipeIngredient "2 lemons" cookbook:boilo recipeIngredient "2 medium-large oranges" cookbook:boilo recipeIngredient "8 oz (220g) honey" cookbook:boilo recipeInstructions ["Make this in a crock pot. It's easier than cooking on the stove and much less likely to overcook or scorch. For the quantities shown here, a small (1.5 quart) crock pot will do.","Peel the oranges and lemons. Cut up the fruit and squeeze them into the crock pot. A garlic press or potato-ricer works, or some kind of juicer or fruit squeezer. Put the remaining fruit pulp into the crock pot as well.","Add the raisins, honey, and spices. Stir.","*NOTE: do not add whiskey yet!","Start the crock pot and let the mixture cook for about 2-4 hours. Stir occasionally. It's complete when the fruit pulp gets cooked down.","Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid. Now add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate . Taste, and add more whiskey to your liking.","Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be heated in the microwave.","This recipe makes about 12 ounces (355 mL) of "virgin" boilo. Add 12 ounces of whiskey to this and you get 24 ounces (710 mL) of coal region nectar, enough for 12-18 servings."] cookbook:boilo type cookbook:cocktails_with_whiskey cookbook:boilo type cookbook:recipes cookbook:boilo url https://en.wikibooks.org/wiki/Cookbook:Boilo cookbook:bok_choy label "bok choy" cookbook:bok_choy name "Bok choi" cookbook:bok_choy name "Bok Choy" cookbook:bok_choy name "Pac Choi" cookbook:bok_choy recipeCategory category:brassicas cookbook:bok_choy type cookbook:brassicas cookbook:bok_choy type cookbook:ingredients cookbook:bok_choy url https://en.wikibooks.org/wiki/Cookbook:Bok_choi cookbook:bok_choy url https://en.wikibooks.org/wiki/Cookbook:Bok_Choy cookbook:bok_choy url https://en.wikibooks.org/wiki/Cookbook:Pac_Choi cookbook:bolas_de_fraile label "bolas de fraile" cookbook:boliche label "boliche" cookbook:boliche name "Boliche" cookbook:boliche recipeCategory category:beef_recipes cookbook:boliche recipeCategory category:caper_recipes cookbook:boliche recipeCategory category:cuban_recipes cookbook:boliche recipeCategory category:main_course_recipes cookbook:boliche recipeCategory category:roasted_recipes cookbook:boliche recipeCategory category:sausage_recipes cookbook:boliche recipeIngredient "1-2 heaping Tbs. oregano" cookbook:boliche recipeIngredient "1/4 cup olive oil" cookbook:boliche recipeIngredient "1 can tomato sauce (29 oz)" cookbook:boliche recipeIngredient "1 cup red wine" cookbook:boliche recipeIngredient "1 large green bell pepper" cookbook:boliche recipeIngredient "1 large onion" cookbook:boliche recipeIngredient "1 package Badia Cilantro" cookbook:boliche recipeIngredient "2 large pinches saffron" cookbook:boliche recipeIngredient "2 packets Goya Sazon con Azafran" cookbook:boliche recipeIngredient "2 Tbs. Goya Adobo seasoning" cookbook:boliche recipeIngredient "3-5 lb Beef eye round roast." cookbook:boliche recipeIngredient "3 bay leaves" cookbook:boliche recipeIngredient "3 tbs. capers" cookbook:boliche recipeIngredient "3 Tbs. green Spanish olives w/pimentos" cookbook:boliche recipeIngredient "4 Goya Chorizos, quartered lengthwise" cookbook:boliche recipeIngredient "6 cloves garlic" cookbook:boliche type cookbook:recipes cookbook:boliche url https://en.wikibooks.org/wiki/Cookbook:Boliche cookbook:bollo_pelón label "bollo pelón" cookbook:bolognese_sauce_'bambi' name "Bambi Bolognaise" cookbook:bolognese_sauce_'bambi' url https://en.wikibooks.org/wiki/Cookbook:Bambi_Bolognaise cookbook:bolognese_sauce_'bambi' label "bambi bolognaise" cookbook:bolognese_sauce_'bambi' name "Bolognese Sauce 'Bambi'" cookbook:bolognese_sauce_'bambi' recipeCategory category:boiled_recipes cookbook:bolognese_sauce_'bambi' recipeCategory category:main_course_recipes cookbook:bolognese_sauce_'bambi' recipeCategory category:pasta_recipes cookbook:bolognese_sauce_'bambi' recipeCategory category:recipes_with_metric_units cookbook:bolognese_sauce_'bambi' recipeCategory category:venison_recipes cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:bay_leaf cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:carrot cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:cider cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:corn_oil cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:garlic cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:herbes_de_provence cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:mushroom cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:olive_oil cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:onion cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:pasta cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:stock cookbook:bolognese_sauce_'bambi' recipeFoodstuff cookbook:sunflower_oil cookbook:bolognese_sauce_'bambi' recipeIngredient "1 stock cube (optional - see procedure), salt, freshly ground black pepper" cookbook:bolognese_sauce_'bambi' recipeIngredient "250g (½lb) chopped onion" cookbook:bolognese_sauce_'bambi' recipeIngredient "250g (½lb) finely chopped mushrooms" cookbook:bolognese_sauce_'bambi' recipeIngredient "250g (½lb) finely grated carrots" cookbook:bolognese_sauce_'bambi' recipeIngredient "2-5 cloves of finely chopped garlic" cookbook:bolognese_sauce_'bambi' recipeIngredient "300g (¾lb) penne, spaghetti or whatever other pasta you prefer" cookbook:bolognese_sauce_'bambi' recipeIngredient "30ml (2tbsp) Herbes de Provence" cookbook:bolognese_sauce_'bambi' recipeIngredient "30ml (2tbsp) olive, corn or sunflower oil (according to taste)" cookbook:bolognese_sauce_'bambi' recipeIngredient "500g (1.1 lb) minced (ground) stewing venison (minced lean leftovers from trimming are ideal)" cookbook:bolognese_sauce_'bambi' recipeIngredient "500ml Dry cider, or red or white wine, or beef stock (how much you will need depends on how fast it boils away)" cookbook:bolognese_sauce_'bambi' recipeIngredient "5 bay leaves" cookbook:bolognese_sauce_'bambi' recipeIngredient "60ml (4tbsp) tomato purée" cookbook:bolognese_sauce_'bambi' recipeInstructions ["Saut\u00e9 the onions, mushrooms and garlic in the oil until well softened.","Add the venison and stir well until it has all (more or less) changed colour.","Add sufficient dry cider or wine (red or white as preferred) or stock, to cover, but not too deeply.","Add the stock cube (only if you are using wine or cider), bay leaves, grated carrot and tomato pur\u00e9e, and stir well.","Simmer very gently for at least three 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 three or four hours. In a slow cooker it can be cooked for eight 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.","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).","Just before serving add freshly ground black pepper.","Serve over spaghetti (or whatever other pasta shape you prefer) cooked al dente (well-cooked, but not too soft) and sprinkled with grated Parmesan cheese."] cookbook:bolognese_sauce_'bambi' type cookbook:recipes cookbook:bolognese_sauce_\'bambi\' type cookbook:recipes cookbook:bolognese_sauce_'bambi' url https://en.wikibooks.org/wiki/Cookbook:Bolognese_Sauce_'Bambi' cookbook:bolognese_sauce difficulty 2 cookbook:bolognese_sauce name "Bolognese Sauce" cookbook:bolognese_sauce recipeCategory category:boiled_recipes cookbook:bolognese_sauce recipeCategory category:easy_recipes cookbook:bolognese_sauce recipeCategory category:ground_beef_recipes cookbook:bolognese_sauce recipeCategory category:pork_recipes cookbook:bolognese_sauce recipeCategory category:recipes_with_metric_units cookbook:bolognese_sauce recipeCategory category:sauce_recipes cookbook:bolognese_sauce recipeCategory category:tomato_recipes cookbook:bolognese_sauce recipeCategory category:veal_recipes cookbook:bolognese_sauce recipeInstructions ["Put a thick-bottomed pot over a medium-low heat with the oil and garlic;","As the pot warms up, mix the beef and egg whites into a homogeneous paste;","Stir the garlic cloves in the warming oil until the fragrance can be noted;","Add the meat to the pot, stirring to break clusters into fine pieces, and cook until most of the juices have evaporated;","Add the tomato paste and stir before adding the stewed tomatoes;","Cover the pot leaving a vent, and simmer at a low heat for 1 hour, stirring every 15 minutes;","Turn off the heat and retrieve the garlic cloves, to either discard or mash them before re-adding to the sauce;","Season according to taste, taking in consideration the salt content of the tomato products;","Cover completely and let rest for half an hour, during which time preparation for assembly and plating can be done."] cookbook:bolognese_sauce recipeYield 4 cookbook:bolognese_sauce totalTime "1 hour, 45 minutes" cookbook:bolognese_sauce type cookbook:recipes cookbook:bolognese_sauce url https://en.wikibooks.org/wiki/Cookbook:Bolognese_Sauce cookbook:bonda label "bonda" cookbook:bonda name "Bonda" cookbook:bonda recipeCategory category:appetizer_recipes cookbook:bonda recipeCategory category:deep_fried_recipes cookbook:bonda recipeCategory category:indian_recipes cookbook:bonda recipeCategory category:recipes_with_images cookbook:bonda recipeCategory category:recipes_with_metric_units cookbook:bonda recipeCategory category:recipes_without_cooking_time cookbook:bonda recipeCategory category:recipes_without_servings cookbook:bonda recipeCategory category:vegan_recipes cookbook:bonda recipeCategory category:vegetarian_recipes cookbook:bonda recipeCuisine cookbook:cuisine_of_india cookbook:bonda recipeCuisine cookbook:vegan_cuisine cookbook:bonda type cookbook:recipes cookbook:bonda url https://en.wikibooks.org/wiki/Cookbook:Bonda cookbook:bone label "bone" cookbook:bone label "boning" cookbook:bone name "Bone" cookbook:bone type cookbook:cooking_techniques cookbook:bone url https://en.wikibooks.org/wiki/Cookbook:Bone cookbook:bonito_flakes label "dried bonito flakes" cookbook:bonito_flakes label "katsuobushi" cookbook:bonito_flakes name "Bonito Flakes" cookbook:bonito_flakes name "Katsuobushi" cookbook:bonito_flakes type cookbook:ingredients cookbook:bonito_flakes url https://en.wikibooks.org/wiki/Cookbook:Bonito_Flakes cookbook:bonito_flakes url https://en.wikibooks.org/wiki/Cookbook:Katsuobushi cookbook:boodog label "boodog" cookbook:boondi_ladoo label "boondi ladoo" cookbook:boondi name "Boondi" cookbook:boondi recipeCookingTechnique cookbook:deep_fat_frying cookbook:boondi recipeEquipment cookbook:ladle cookbook:boondi recipeFoodstuff cookbook:vegetable_oil cookbook:boondi recipeInstructions ["To prepare boondi, gram flour batter is made into small balls using a ladle with holes. These balls are then deep fried in vegetable oil.","To make boondi Laddu, fried boondi is dipped in sugar syrup.<\/text>"] cookbook:boondi type cookbook:recipes cookbook:boondi url https://en.wikibooks.org/wiki/Cookbook:Boondi cookbook:booyah name "Booyah" cookbook:booyah recipeCategory category:belgian_recipes cookbook:booyah recipeCategory category:boiled_recipes cookbook:booyah recipeCategory category:chicken_recipes cookbook:booyah recipeCategory category:main_course_recipes cookbook:booyah recipeCategory category:stew_recipes cookbook:booyah recipeCategory category:vegetable_recipes cookbook:booyah recipeCuisine cookbook:cuisine_of_belgium cookbook:booyah recipeIngredient "1 cup cabbage, diced" cookbook:booyah recipeIngredient "1 large onion, diced" cookbook:booyah recipeIngredient "1 large roasting chicken" cookbook:booyah recipeIngredient "2 cups green beans" cookbook:booyah recipeIngredient "2 cups peas" cookbook:booyah recipeIngredient "2 cups potatoes, diced, peeled, optional." cookbook:booyah recipeIngredient "2 cups tomato sauce (or 1 quart whole tomatoes)" cookbook:booyah recipeIngredient "3 cups carrot, diced (or 1 pound)" cookbook:booyah recipeIngredient "4 stalks celery" cookbook:booyah type cookbook:recipes cookbook:booyah url https://en.wikibooks.org/wiki/Cookbook:Booyah cookbook:börek label "boeregs" cookbook:börek label "börek" cookbook:börek label "böreks" cookbook:börek label "bourekas" cookbook:börek label "burek" cookbook:börek label "how to wrap börek" cookbook:börek name "Börek" cookbook:börek name "Burek" cookbook:börek recipeCategory category:appetizer_recipes cookbook:börek recipeCategory category:baked_recipes cookbook:börek recipeCategory category:cheese_recipes cookbook:börek recipeCategory category:deep_fried_recipes cookbook:börek recipeCategory category:meat_recipes cookbook:|börek recipeCategory category:middle_eastern_recipes cookbook:börek recipeCategory category:middle_eastern_recipes cookbook:börek recipeCategory category:pastry_recipes cookbook:börek recipeCategory category:recipes cookbook:börek recipeCategory category:recipes_with_metric_units cookbook:börek recipeCategory category:turkish_recipes cookbook:börek recipeCategory category:vegetable_recipes cookbook:börek recipeCuisine cookbook:cuisine_of_turkey cookbook:|börek recipeCuisine cookbook:middle_eastern_cuisines cookbook:börek recipeCuisine cookbook:middle_eastern_cuisines cookbook:börek recipeIngredient "1 box yufka/phyllo pastry sheets<ref>Available from Turkish, Greek, Armenian and Middle-Eastern grocers, among others, as well as some supermarkets.</ref>" cookbook:börek recipeIngredient "2 cups prepared filling" cookbook:börek recipeIngredient "Melted butter or high quality vegetable oil.<ref>e.g. peanut, hazelnut, walnut, almond, grapeseed. Avoid anything with a greasy taste such as corn oil.</ref>" cookbook:börek recipeInstructions ["Always follow all FOOD SAFETY precautions when preparing food.","Remove the phyllo sheets from the container. Unfold carefully so as not to break them. Lay them flat and cover with a clean, damp tea towel to prevent them from drying out. This is important.","Working quickly, cut the phyllo into lengthwise thirds. (Step 1. in the diagram.) Lay one of these out and cover the other two with the damp tea towel.","Brush the strip of phyllo with the melted butter. Place a heaped teaspoonful of filling on one end of the strip. (Step 2. in the diagram.)","Fold the right lower corner upward over the filling to form a triangle. (Step 3. in the diagram.)","Now fold the right upper corner over to the left (Step 4. in the diagram.)","Continue folding in this manner until you reach the end of the strip.","Trim of any excess dough and seal the edges by rubbing a damp finger over the dough and pressing the edge of the triangle where the strip ends.","Fry in oil at 340\u00baF until golden brown or bake at 350\u00baF for 15 minutes.<ref>Prewrapped, uncooked b\u00f6rek freezes well. To cook, bake at 325\u00baF for 30 minutes. Do not deep-fry frozen foods. Splattering oil can cause burns and fires. You may saut\u00e9e them in a covered pan 2 or 3 at a time. Hold the cover in front of your face as you place each b\u00f6rek in the pan.<\/ref>","Peynirli B\u00f6rek - White cheese filling","K\u0131ymal\u0131 B\u00f6rek - Minced meat filling","Tavuklu B\u00f6rek - Chicken filling","Ispanakl\u0131 B\u00f6rek - Spinach filling"] cookbook:|börek type cookbook:recipes cookbook:börek type cookbook:recipes cookbook:börek url https://en.wikibooks.org/wiki/Cookbook:Börek cookbook:börek url https://en.wikibooks.org/wiki/Cookbook:Burek cookbook:borscht label "borscht" cookbook:borscht label "russian cabbage borscht" cookbook:borscht name "Borscht" cookbook:borscht recipeCategory category:beet_recipes cookbook:borscht recipeCategory category:borscht_recipes cookbook:borscht recipeCategory category:cabbage_recipes cookbook:borscht recipeCategory category:recipes_with_images cookbook:borscht recipeCategory category:russian_recipes cookbook:borscht recipeCategory category:soup_recipes cookbook:borscht recipeCategory category:vegetarian_recipes cookbook:borscht recipeCuisine cookbook:cuisine_of_russia cookbook:borscht recipeEquipment cookbook:dutch_oven cookbook:borscht recipeEquipment cookbook:saucepan cookbook:borscht recipeEquipment cookbook:stock_pot cookbook:borscht recipeInstructions ["Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). While that is cooking, do steps 2-3.","Melt the butter in a Dutch oven\/soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).","Add the celery, carrots, cabbage, and two cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8 to 10 minutes).","Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a ''little'' more tomato paste.","Serve hot, topped with sour cream or yoghurt and sprinkled with dill. (If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste.)"] cookbook:borscht recipeNotes "*Sour environment is essential for the authentic taste and preservation of the red color, but excessive amount of acetic acid from the vinegar (esp. distilled) causes sharp restaurant smell and taste. The cider vinegar can be replaced with sauerkraut or extra tomatoes. *Ukrainian Cabbage Soup (Kapusniak) *Montreal Russian Borscht " cookbook:borscht type cookbook:recipes cookbook:borscht url https://en.wikibooks.org/wiki/Cookbook:Borscht cookbook:borstplaat label "borstplaat" cookbook:bosnia_and_herzegovina type cookbook:cuisines cookbook:bosnia_and_herzegovina type cookbook:cuisines_by_country cookbook:boston_baked_beans label "boston baked beans" cookbook:boston_baked_beans name "Boston Baked Beans" cookbook:boston_baked_beans recipeCategory category:bacon_recipes cookbook:boston_baked_beans recipeCategory category:baked_recipes cookbook:boston_baked_beans recipeCategory category:bean_recipes cookbook:boston_baked_beans recipeCategory category:molasses_recipes cookbook:boston_baked_beans recipeCategory category:side_dish_recipes cookbook:boston_baked_beans recipeIngredient "1/2 cup molasses" cookbook:boston_baked_beans recipeIngredient "1/2 tsp black pepper" cookbook:boston_baked_beans recipeIngredient "1/2 tsp salt" cookbook:boston_baked_beans recipeIngredient "1/4 cup blackstrap, plus more as needed" cookbook:boston_baked_beans recipeIngredient "1/4 cup dark brown sugar" cookbook:boston_baked_beans recipeIngredient "1 tbsp bacon fat" cookbook:boston_baked_beans recipeIngredient "1 tbsp dry mustard" cookbook:boston_baked_beans recipeIngredient "2 tbsp dark rum" cookbook:boston_baked_beans recipeIngredient "4 cups canned kidney beans, rinsed and drained" cookbook:boston_baked_beans recipeIngredient "6 rashers thick cut bacon, sliced (or 5 drops liquid smoke)" cookbook:boston_baked_beans recipeInstructions ["Cook bacon. Separate from fat and place 1 tbsp fat into a large stainless steel pan. Add kidney beans and saut\u00e9 over medium high heat. Add rum and tilt to ignite.*","Add remaining ingredients and bacon and fold to combine. Bake in a 325\u00b0 oven for 1 1\/2 hours, adding blackstrap occasionally to prevent drying."] cookbook:boston_baked_beans recipeNotes "* If you do not have a gas stove, simply light with a fire stick. " cookbook:boston_baked_beans type cookbook:recipes cookbook:boston_baked_beans url https://en.wikibooks.org/wiki/Cookbook:Boston_Baked_Beans cookbook:bouballe label "bouballe" cookbook:bouballe name "Bouballe" cookbook:bouballe recipeCategory category:jewish_recipes cookbook:bouballe recipeCategory category:vegetarian_recipes cookbook:bouballe recipeFoodstuff cookbook:cornstarch cookbook:bouballe recipeFoodstuff cookbook:egg cookbook:bouballe recipeFoodstuff cookbook:maple_syrup cookbook:bouballe recipeIngredient "1 T fecula" cookbook:bouballe recipeIngredient "1 T matzo meal" cookbook:bouballe recipeIngredient "2 eggs" cookbook:bouballe recipeInstructions ["Whip the egg whites","Add the yolks","Add the matzo and fecula","Mix everything","Cook like an omelette"] cookbook:bouballe recipeNotes "* Before sprinkling the sugar, cut into small squares, so it can be eaten with your fingers. * Goes well with maple syrup " cookbook:bouballe type cookbook:recipes cookbook:bouballe url https://en.wikibooks.org/wiki/Cookbook:Bouballe cookbook:bouchée_à_la_reine label "''bouchée à la reine''" cookbook:bouchée_à_la_reine name "Bouchée à la reine" cookbook:bouchée_à_la_reine recipeCategory category:chicken_recipes cookbook:bouchée_à_la_reine recipeCategory category:french_recipes cookbook:bouchée_à_la_reine recipeCategory category:main_course_recipes cookbook:bouchée_à_la_reine recipeCategory category:mushroom_recipes cookbook:bouchée_à_la_reine recipeCategory category:pastry_recipes cookbook:bouchée_à_la_reine recipeCategory category:puff_pastry_recipes cookbook:bouchée_à_la_reine recipeCuisine cookbook:cuisine_of_france cookbook:bouchée_à_la_reine recipeIngredient "12 oz. chicken stock" cookbook:bouchée_à_la_reine recipeIngredient "1 bouquet garni" cookbook:bouchée_à_la_reine recipeIngredient "1 cup crème fraîche (or heavy cream)" cookbook:bouchée_à_la_reine recipeIngredient "1 egg yolk" cookbook:bouchée_à_la_reine recipeIngredient "1 shallot" cookbook:bouchée_à_la_reine recipeIngredient "2 large chicken or turkey breasts" cookbook:bouchée_à_la_reine recipeIngredient "2 oz. butter" cookbook:bouchée_à_la_reine recipeIngredient "2 Tbs. flour" cookbook:bouchée_à_la_reine recipeIngredient "4 oz. small or medium button mushrooms" cookbook:bouchée_à_la_reine recipeIngredient "4 vol-au-vent shells" cookbook:bouchée_à_la_reine recipeIngredient "Pepper" cookbook:bouchée_à_la_reine recipeInstructions ["Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes","Cut the chicken breasts into small dice.","Wash the mushrooms rapidly and cut in halves or quarters depending on the size.","In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.","Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.","Add the chicken stock little by little and cook for 2 minutes, stirring.","Add the diced chicken and the mushrooms and cook for 5 \u2013 6 minutes, stirring from time to time.","Preheat the oven to 350\u00baF (gas mark 6) and bake the vol-au-vent shells for 5 \u2013 10 minutes or as directed by the manufacturer, without burning them.","In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk\/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.","Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly."] cookbook:bouchée_à_la_reine type cookbook:recipes cookbook:bouchée_à_la_reine url https://en.wikibooks.org/wiki/Cookbook:Bouchée_à_la_reine cookbook:boudin label "boudin" cookbook:bouillabaisse difficulty 2 cookbook:bouillabaisse label "''bouillabaisse''" cookbook:bouillabaisse label "bouillabaisse" cookbook:bouillabaisse name "Bouillabaisse" cookbook:bouillabaisse recipeCategory category:easy_recipes cookbook:bouillabaisse recipeCategory category:fish_recipes cookbook:bouillabaisse recipeCategory category:french_recipes cookbook:bouillabaisse recipeCategory category:stew_recipes cookbook:bouillabaisse recipeCuisine cookbook:cuisine_of_france cookbook:bouillabaisse recipeInstructions ["Scale the fish and wash them, if possible, in sea water. Cut them into large slices, leaving the bones. Wash the octopus and cut into pieces.","Warm the olive oil in a large, deep saucepan.","Add the onions, along with six cloves of crushed garlic, the octopus pieces and tomatoes. Brown at low heat turning gently for five minutes.","Add the fish slices; first the large slices then the smaller ones. Cover with boiling water and add salt, pepper, fennel, the ''bouquet garni'' and saffron. Boil at a low heat, stirring from time to time so the fish doesn't stick to the pan. Correct the seasoning. Remove the bouillabaise from the heat once the oil and water have thoroughly blended with the other ingredients. This should take about twenty minutes.","Prepare the ''rouille'': Use a mortar to crush the garlic cloves into a fine paste after removing the stems. Add the egg yolk and the saffron, then blend in the olive oil little by little to make a mayonnaise, stirring it with the pounder of the mortar.","Cook the potatoes, peeled and boiled and cut into large slices, in salted water for 15 to 20 minutes. Open the sea urchins with a pair of scissors and remove the roe with a small spoon.","Arrange the fish on a platter. Add the sea urchin roe into the broth and stir.","Rub several slices of bread with garlic and spread a tablespoon of ''rouille'' on each. Place at least two slices per serving bowl.","Remove the fish and potatoes from the broth and place them on a large serving platter.","Pour the hot broth in each bowl containing a slice of bread smothered in ''rouille''. Then serve the fish and the potatoes on a separate platter.","[http:\/\/www.marseille-tourisme.com\/en\/discover-marseille\/tradition\/culinary-traditions\/bouillabaisse\/ History of Bouillabaisse Marseille Tourism Office]","[http:\/\/acakeandwine.com\/2014\/11\/18\/an-american-style-bouillabaisse\/ An American Style Bouillabaisse]<\/text>"] cookbook:bouillabaisse recipeYield 8 cookbook:bouillabaisse totalTime "1 hour" cookbook:bouillabaisse type cookbook:recipes cookbook:bouillabaisse url https://en.wikibooks.org/wiki/Cookbook:Bouillabaisse cookbook:bouillon_cube label "beef bouillon" cookbook:bouillon_cube label "beef stock cube" cookbook:bouillon_cube label "bouillon" cookbook:bouillon_cube label "bouillon cube" cookbook:bouillon_cube label "bouillon cubes" cookbook:bouillon_cube label "chicken bouillon" cookbook:bouillon_cube label "chicken bouillon cubes" cookbook:bouillon_cube label "cube" cookbook:bouillon_cube label "soup bouillon" cookbook:bouillon_cube label "stock cube" cookbook:bouillon_cube label "stock cubes" cookbook:bouillon_cube name "Bouillon Cube" cookbook:bouillon_cube type cookbook:ingredients cookbook:bouillon_cube url https://en.wikibooks.org/wiki/Cookbook:Bouillon_Cube cookbook:bouquet_garni label "bouquet garni" cookbook:bouquet_garni name "Bouquet Garni" cookbook:bouquet_garni type cookbook:ingredients cookbook:bouquet_garni url https://en.wikibooks.org/wiki/Cookbook:Bouquet_Garni cookbook:bourbon_apples name "Bourbon Apples" cookbook:bourbon_apples recipeCategory category:apple_recipes cookbook:bourbon_apples recipeCategory category:dessert_recipes cookbook:bourbon_apples recipeCategory category:lemon_recipes cookbook:bourbon_apples recipeCategory category:sautéed_recipes cookbook:bourbon_apples recipeIngredient "1/2 tsp freshly ground allspice" cookbook:bourbon_apples recipeIngredient "1/2 tsp freshly ground cinnamon" cookbook:bourbon_apples recipeIngredient "1/4 cup granulated sugar" cookbook:bourbon_apples recipeIngredient "1 Honeycrisp apple, cored, peeled, and sliced into 12ths" cookbook:bourbon_apples recipeIngredient "1 tbs freshly squeezed lemon juice" cookbook:bourbon_apples recipeIngredient "2 cloves, freshly ground" cookbook:bourbon_apples recipeIngredient "2 tbs unsalted butter, melted" cookbook:bourbon_apples recipeIngredient "3/4 cup bourbon" cookbook:bourbon_apples recipeInstructions ["Coat apples with butter and lemon.","Combine sugar, allspice, cloves, and cinnamon. Sprinkle over apples and toss to coat.","Preheat small stainless steel skillet over medium high heat. Add apples and saut\u00e9 until lightly browned.","Add bourbon to pan and deglaze. Bring to a boil, and cook, stirring occasionally, until apples are fork tender. Serve immediately."] cookbook:bourbon_apples type cookbook:recipes cookbook:bourbon_apples url https://en.wikibooks.org/wiki/Cookbook:Bourbon_Apples cookbook:boxty difficulty 2 cookbook:boxty name "Boxty" cookbook:boxty recipeCategory category:easy_recipes cookbook:boxty recipeCategory category:inexpensive_recipes cookbook:boxty recipeCategory category:irish_recipes cookbook:boxty recipeCategory category:pan_fried_recipes cookbook:boxty recipeCategory category:potato_recipes cookbook:boxty recipeCategory category:vegetarian_recipes cookbook:boxty recipeCookingTechnique cookbook:boiling cookbook:boxty recipeCuisine cookbook:cuisine_of_ireland cookbook:boxty recipeEquipment cookbook:frying_pan cookbook:boxty recipeEquipment cookbook:grater cookbook:boxty recipeEquipment cookbook:griddle cookbook:boxty recipeFoodstuff cookbook:baking_soda cookbook:boxty recipeFoodstuff cookbook:butter cookbook:boxty recipeFoodstuff cookbook:buttermilk cookbook:boxty recipeFoodstuff cookbook:flour cookbook:boxty recipeFoodstuff cookbook:milk cookbook:boxty recipeFoodstuff cookbook:pepper cookbook:boxty recipeFoodstuff cookbook:potato cookbook:boxty recipeIngredient "1½ cups all-purpose flour" cookbook:boxty recipeIngredient "1-2 tablespoons butter, for frying" cookbook:boxty recipeIngredient "1 cup buttermilk" cookbook:boxty recipeIngredient "1 cup milk" cookbook:boxty recipeIngredient "1 tablespoon butter" cookbook:boxty recipeIngredient "1 teaspoon baking soda" cookbook:boxty recipeIngredient "2 pounds potatoes" cookbook:boxty recipeIngredient "Fresh ground black pepper" cookbook:boxty recipeInstructions ["Take half of the potatoes and wash, peel, chunk, and boil them.","Mash the boiled potatoes with milk and 1 tablespoon butter and set them aside.","Grate the other pound of (raw) potatoes into a strong cloth.","Squeeze cloth to remove all possible liquid from the raw potatoes.","Mix together the grated potatoes, the mashed potatoes, baking soda, buttermilk, flour, and black pepper (to taste).","Stir thoroughly to combine.","Warm nonstick griddle or skillet over medium heat and melt butter.","Pour potato cakes on griddle, \u00bc cup at a time.","Fry until edges are soft and cake is bubbling.","Cook on other side.","Serve hot."] cookbook:boxty recipeYield 20 cakes cookbook:boxty totalTime "1 hour" cookbook:boxty type cookbook:recipes cookbook:boxty url https://en.wikibooks.org/wiki/Cookbook:Boxty cookbook:boysenberry label "boysenberry" cookbook:bozbash label "bozbash" cookbook:bragjoli label "bragjoli" cookbook:brain label "brain" cookbook:brain label "brains" cookbook:braised_beef_short_ribs label "braised beef short ribs" cookbook:braised_beef_short_ribs name "Braised Beef Short Ribs" cookbook:braised_beef_short_ribs recipeCategory category:beef_recipes cookbook:braised_beef_short_ribs recipeCategory category:braised_recipes cookbook:braised_beef_short_ribs recipeCategory category:main_course_recipes cookbook:braised_beef_short_ribs recipeCategory category:wine_recipes cookbook:braised_beef_short_ribs recipeFoodstuff cookbook:olive_oil cookbook:braised_beef_short_ribs recipeFoodstuff cookbook:wine cookbook:braised_beef_short_ribs recipeIngredient "1 bottle of dry red wine" cookbook:braised_beef_short_ribs recipeIngredient "1 can tomato paste" cookbook:braised_beef_short_ribs recipeIngredient "3 cloves garlic, smashed and sliced" cookbook:braised_beef_short_ribs recipeIngredient "4 carrots, peeled and sliced" cookbook:braised_beef_short_ribs recipeIngredient "4 celery stalks, sliced" cookbook:braised_beef_short_ribs recipeIngredient "4 sprigs thyme (or 1 tsp dried)" cookbook:braised_beef_short_ribs recipeIngredient "8 bone in beef short ribs (3.5 - 4 lbs)" cookbook:braised_beef_short_ribs recipeIngredient "Olive oil" cookbook:braised_beef_short_ribs recipeIngredient "One large onion peeled and sliced (pole to pole)" cookbook:braised_beef_short_ribs recipeIngredient "Salt and pepper" cookbook:braised_beef_short_ribs recipeInstructions ["Pour yourself a glass of wine.","Preheat oven to 350<sup>o<\/sup>F.","Remove any large fat deposits on the sides of the ribs (your butcher should have done this, but sometimes it needs a more tender hand) and salt and pepper all sides.","Heat about 2 tbs of olive oil in Dutch oven (enameled cast iron or cast iron) over medium-high heat.","Add ribs and brown on all sides (about 2-3 minutes per side) (work in batches as not to crowd pan).","While meat is browning mix tomato paste with enough wine to thin (1\/3 bottle)","Remove meat and set aside.","Saut\u00e9 the vegetables until soft (about 5-10 minutes).","De-glaze pan with wine and scrape up any fond.","Add in tomato paste mixture.","Salt and pepper to taste.","Add ribs (nestle in vegetables).","Add sprigs of thyme.","Add remainder of wine to just almost cover the ribs.","Pour rest of wine in your almost empty glass.","Cover and braise in oven for 2.5-3 hours (turning ribs once while cooking) until ribs are fork tender and fall off the bone.","Separate out ribs and braising liquid, strain out vegetables and thicken braising liquid over medium heat.","Separate out ribs and braising liquid and blend vegetables and braising liquid in blender or food processor, reduce over medium heat.","Blend all vegetables prior to saut\u00e9ing and saut\u00e9 on high heat until almost burned","Refrigerate overnight, remove any solidified fat, reheat over medium-low heat until sauce reduced."] cookbook:braised_beef_short_ribs type cookbook:recipes cookbook:braised_beef_short_ribs url https://en.wikibooks.org/wiki/Cookbook:Braised_Beef_Short_Ribs cookbook:braised_shortribs label "braised shortribs" cookbook:braised_shortribs name "Braised Shortribs" cookbook:braised_shortribs recipeCategory category:beef_recipes cookbook:braised_shortribs recipeCategory category:braised_recipes cookbook:braised_shortribs recipeCategory category:main_course_recipes cookbook:braised_shortribs recipeCategory category:recipes_with_metric_units cookbook:braised_shortribs recipeCategory category:rosemary_recipes cookbook:braised_shortribs recipeCategory category:stew_recipes cookbook:braised_shortribs recipeCategory category:thyme_recipes cookbook:braised_shortribs recipeIngredient "1 1/2 cups red wine" cookbook:braised_shortribs recipeIngredient "1/4 cup bacon fat" cookbook:braised_shortribs recipeIngredient "1 cup tomato paste" cookbook:braised_shortribs recipeIngredient "1 large onion, diced" cookbook:braised_shortribs recipeIngredient "1 Tbsp dried thyme" cookbook:braised_shortribs recipeIngredient "1 Tbsp olive oil" cookbook:braised_shortribs recipeIngredient "2 1/2 pounds (1.35 kg) English cut beef shortribs" cookbook:braised_shortribs recipeIngredient "2 tsp dried rosemary" cookbook:braised_shortribs recipeIngredient "3 redskin potatoes, cut into 2-inch (5 cm) cubes" cookbook:braised_shortribs recipeIngredient "3 Tbsp minced garlic" cookbook:braised_shortribs recipeIngredient "4 carrots, peeled and cut into 1-inch (2.5 cm) slices" cookbook:braised_shortribs recipeIngredient "6 cups beef broth" cookbook:braised_shortribs recipeIngredient "Finely chopped rosemary" cookbook:braised_shortribs recipeIngredient "Flour" cookbook:braised_shortribs recipeIngredient "Salt and freshly ground black pepper" cookbook:braised_shortribs recipeInstructions ["Heat bacon fat in a 6 quart (6 liter) cast iron Dutch oven over medium high heat. Season shortribs with salt, freshly ground black pepper, then dredge in flour. Place 1 or 2 in the pot at one time, and cook until browned on all sides. Repeat until all shortribs have been browned. Keep warm.","If there is not enough fat in the pan to coat the bottom, add olive oil. Add 1\/4 of the vegetables at a time and saut\u00e9 until browned around the edges. Repeat until all vegetables have been saut\u00e9ed.","Add remaining ingredients and browned shortribs. Place into a cold oven and then set for 250\u00b0 F (120\u00b0C). Cook 5 1\/2 hours.","Move to serving bowls and sprinkle each serving with finely chopped rosemary. Serve warm."] cookbook:braised_shortribs type cookbook:recipes cookbook:braised_shortribs url https://en.wikibooks.org/wiki/Cookbook:Braised_Shortribs cookbook:braising label "braise" cookbook:braising label "braised" cookbook:braising label "braising" cookbook:braising name "Braise" cookbook:braising name "Braising" cookbook:braising type cookbook:cooking_techniques cookbook:braising url https://en.wikibooks.org/wiki/Cookbook:Braise cookbook:braising url https://en.wikibooks.org/wiki/Cookbook:Braising cookbook:brandy_butter difficulty 1 cookbook:brandy_butter label "brandy butter" cookbook:brandy_butter name "Brandy Butter" cookbook:brandy_butter recipeCategory category:brandy_recipes cookbook:brandy_butter recipeCategory category:christmas_recipes cookbook:brandy_butter recipeCategory category:dairy_recipes cookbook:brandy_butter recipeCategory category:dessert_recipes cookbook:brandy_butter recipeCategory category:dessert_sauce_recipes cookbook:brandy_butter recipeCategory category:recipes cookbook:brandy_butter recipeCategory category:recipes_with_images cookbook:brandy_butter recipeCategory category:recipes_with_metric_units cookbook:brandy_butter recipeCategory category:sauce_recipes cookbook:brandy_butter recipeCategory category:very_easy_recipes cookbook:brandy_butter recipeCookingTechnique cookbook:creaming cookbook:brandy_butter recipeFoodstuff cookbook:brandy cookbook:brandy_butter recipeFoodstuff cookbook:butter cookbook:brandy_butter recipeFoodstuff cookbook:castor_sugar cookbook:brandy_butter recipeFoodstuff cookbook:powdered_sugar cookbook:brandy_butter recipeIngredient "2 tbsp brandy" cookbook:brandy_butter recipeIngredient "75g sieved icing sugar or caster sugar" cookbook:brandy_butter recipeIngredient "75g unsalted butter" cookbook:brandy_butter recipeInstructions ["Cream together the butter and sugar until light and fluffy.","Gradually beat in the brandy.","Chill before serving.","A dash of vanilla extract","Orange of lemon zest","Spices like;","#nutmeg","#cinnamon","#all spice","a small handful of flaked nuts"] cookbook:brandy_butter recipeYield 8 cookbook:brandy_butter totalTime "prep: 10 minutes, chill:until frozen/cold" cookbook:brandy_butter type cookbook:recipes cookbook:brandy_butter url https://en.wikibooks.org/wiki/Cookbook:Brandy_Butter cookbook:brandy label "brandy" cookbook:brandy name "Brandy" cookbook:brandy type bartending/cocktails cookbook:brandy type cookbook:ingredients cookbook:brandy url https://en.wikibooks.org/wiki/Cookbook:Brandy cookbook:bran_muffins difficulty 1 cookbook:bran_muffins label "bran muffins" cookbook:bran_muffins name "Bran Muffins" cookbook:bran_muffins recipeCategory category:baking_recipes cookbook:bran_muffins recipeCategory category:bran_recipes cookbook:bran_muffins recipeCategory category:breakfast_recipes cookbook:bran_muffins recipeCategory category:muffin_recipes cookbook:bran_muffins recipeCategory category:recipes_with_metric_units cookbook:bran_muffins recipeCategory category:very_easy_recipes cookbook:bran_muffins recipeEquipment cookbook:mixing_bowl cookbook:bran_muffins recipeFoodstuff cookbook:baking_powder cookbook:bran_muffins recipeFoodstuff cookbook:baking_soda cookbook:bran_muffins recipeFoodstuff cookbook:brown_sugar cookbook:bran_muffins recipeFoodstuff cookbook:buttermilk cookbook:bran_muffins recipeFoodstuff cookbook:egg cookbook:bran_muffins recipeFoodstuff cookbook:flour cookbook:bran_muffins recipeFoodstuff cookbook:lemon_juice cookbook:bran_muffins recipeFoodstuff cookbook:margarine cookbook:bran_muffins recipeFoodstuff cookbook:milk cookbook:bran_muffins recipeFoodstuff cookbook:raisin cookbook:bran_muffins recipeFoodstuff cookbook:salt cookbook:bran_muffins recipeFoodstuff cookbook:vinegar cookbook:bran_muffins recipeIngredient "1/2 cup (120ml) brown sugar" cookbook:bran_muffins recipeIngredient "1/2 teaspoon baking soda" cookbook:bran_muffins recipeIngredient "1/2 teaspoon salt" cookbook:bran_muffins recipeIngredient "1 cup (240ml) all-purpose flour" cookbook:bran_muffins recipeIngredient "1 cup (240ml) natural bran" cookbook:bran_muffins recipeIngredient "1 egg" cookbook:bran_muffins recipeIngredient "1 teaspoon baking powder" cookbook:bran_muffins recipeIngredient "2 tablespoons margarine" cookbook:bran_muffins recipeIngredient "3/4 cup (180ml) butter milk" cookbook:bran_muffins recipeInstructions ["Stir Bran and Butter Milk together in a mixing bowl.","Combine Egg, Brown Sugar and Margarine in another mixing bowl.","Stir remaining ingredients in a third bowl. Add to batter.","Stir just to moisten.","Fill muffin cups 3\/4 full.","Bake at 400\u00b0F (200\u00b0C) for 15 to 20 minutes."] cookbook:bran_muffins recipeNotes "*For '''Bran Raisin Muffins''', add 1 cup raisins. *If you do not want to buy store-bought buttermilk, you can make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk. Let it sit for five minutes before using. *Tastes best when still warm. " cookbook:bran_muffins recipeYield 12 cookbook:bran_muffins totalTime "20 - 25 minutes" cookbook:bran_muffins type cookbook:recipes cookbook:bran_muffins url https://en.wikibooks.org/wiki/Cookbook:Bran_Muffins cookbook:brassicas label "brassica" cookbook:brassicas label "brassicas" cookbook:brassicas label "cruciferous vegetable" cookbook:brassicas label "cruciferous vegetables" cookbook:brassicas name "Brassicas" cookbook:brassicas type cookbook:ingredients cookbook:brassicas type cookbook:vegetable cookbook:brassicas url https://en.wikibooks.org/wiki/Cookbook:Brassicas cookbook:brazilian_black_bean_soup label "brazilian black bean soup" cookbook:brazilian_black_bean_soup name "Brazilian Black Bean Soup" cookbook:brazilian_black_bean_soup recipeCategory category:bean_recipes cookbook:brazilian_black_bean_soup recipeCategory category:boiled_recipes cookbook:brazilian_black_bean_soup recipeCategory category:brazilian_recipes cookbook:brazilian_black_bean_soup recipeCategory category:recipes_with_metric_units cookbook:brazilian_black_bean_soup recipeCategory category:soup_recipes cookbook:brazilian_black_bean_soup recipeCategory category:vegan_recipes cookbook:brazilian_black_bean_soup recipeCookingTechnique cookbook:boiling cookbook:brazilian_black_bean_soup recipeCookingTechnique cookbook:simmering cookbook:brazilian_black_bean_soup recipeCuisine cookbook:cuisine_of_brazil cookbook:brazilian_black_bean_soup recipeCuisine cookbook:vegan_cuisine cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:black_bean cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:chiles cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:clove cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:cumin cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:garlic cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:green_onion cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:lime cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:onion cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:pepper cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:salt cookbook:brazilian_black_bean_soup recipeFoodstuff cookbook:water cookbook:brazilian_black_bean_soup recipeIngredient "1/2 teaspoon ground cumin" cookbook:brazilian_black_bean_soup recipeIngredient "1/4 cup chopped green onion" cookbook:brazilian_black_bean_soup recipeIngredient "1/4 cup diced white onion" cookbook:brazilian_black_bean_soup recipeIngredient "1 tablespoon caribe or another ground hot pepper" cookbook:brazilian_black_bean_soup recipeIngredient "2 cups dried black beans" cookbook:brazilian_black_bean_soup recipeIngredient "2 whole cloves" cookbook:brazilian_black_bean_soup recipeIngredient "4 cloves garlic, minced" cookbook:brazilian_black_bean_soup recipeIngredient "8 cups water" cookbook:brazilian_black_bean_soup recipeIngredient "juice of 1 lime" cookbook:brazilian_black_bean_soup recipeIngredient "salt and pepper to taste" cookbook:brazilian_black_bean_soup recipeInstructions ["If using dried beans, place beans in a large pan and cover with water. Bring to a boil and remove from heat. Cover and let stand for 1 hour. Simmer for 2 hours and drain.","Place beans in a large pan and add 8 cups water, garlic, salt, white onions, cumin, ground chili and lime juice. Tie cloves in cheese cloth for easy removal if desired. Bring to a boil; reduce heat, cover and simmer for 2 hours or until beans are tender and soup is thick.","Mix in green onions and serve with lime wedge."] cookbook:brazilian_black_bean_soup type cookbook:recipes cookbook:brazilian_black_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Brazilian_Black_Bean_Soup cookbook:brazilian_feijoada name "Brazilian Feijoada" cookbook:brazilian_feijoada recipeCategory category:bean_recipes cookbook:brazilian_feijoada recipeCategory category:beef_recipes cookbook:brazilian_feijoada recipeCategory category:boiled_recipes cookbook:brazilian_feijoada recipeCategory category:brazilian_recipes cookbook:brazilian_feijoada recipeCategory category:pork_recipes cookbook:brazilian_feijoada recipeCategory category:stew_recipes cookbook:brazilian_feijoada recipeCuisine cookbook:cuisine_of_brazil cookbook:brazilian_feijoada type cookbook:recipes cookbook:brazilian_feijoada url https://en.wikibooks.org/wiki/Cookbook:Brazilian_Feijoada cookbook:brazil_nut label "brazil nut" cookbook:brazil_nut label "brazil nuts" cookbook:brazil type cookbook:cuisines cookbook:brazil type cookbook:cuisines_by_country cookbook:brazo_gitano label "brazo gitano" cookbook:bread_and_butter name "Bread and Butter" cookbook:bread_and_butter recipeCategory category:appetizer_recipes cookbook:bread_and_butter recipeFoodstuff cookbook:butter cookbook:bread_and_butter recipeFoodstuff cookbook:garlic_powder cookbook:bread_and_butter recipeFoodstuff cookbook:oregano cookbook:bread_and_butter recipeIngredient "3 shakes garlic powder" cookbook:bread_and_butter recipeIngredient "3 shakes ground oregano leaves" cookbook:bread_and_butter recipeIngredient "3 tablespoons butter" cookbook:bread_and_butter recipeIngredient "Slices of bread (3 per person)" cookbook:bread_and_butter recipeInstructions ["Remove crusts from bread, add other ingredients onto a microwave safe plate.","Make each slice of bread into ball, lay on same plate.","Microwave plate for 25 seconds, wait 30 seconds, serve."] cookbook:bread_and_butter type cookbook:recipes cookbook:bread_and_butter url https://en.wikibooks.org/wiki/Cookbook:Bread_and_Butter cookbook:bread_crumb label "bread crumbs" cookbook:bread_crumb label "breadcrumbs" cookbook:bread_crumb name "Bread crumb" cookbook:bread_crumb name "Bread Crumb" cookbook:bread_crumb name "Breadcrumbs" cookbook:bread_crumb name "Bread Crumbs" cookbook:bread_crumb recipeCategory category:cookbook_pages_with_recipe_lists cookbook:bread_crumb type cookbook:ingredients cookbook:bread_crumb url https://en.wikibooks.org/wiki/Cookbook:Bread_crumb cookbook:bread_crumb url https://en.wikibooks.org/wiki/Cookbook:Bread_Crumb cookbook:bread_crumb url https://en.wikibooks.org/wiki/Cookbook:Breadcrumbs cookbook:bread_crumb url https://en.wikibooks.org/wiki/Cookbook:Bread_Crumbs cookbook:bread,_deli_roll recipeCategory category:american_recipes cookbook:bread,_deli_roll recipeCategory category:camping_recipes cookbook:bread,_deli_roll recipeCategory category:inexpensive_recipes cookbook:bread,_deli_roll recipeCategory category:vegetarian_recipes cookbook:bread,_deli_roll recipeCuisine cookbook:cuisine_of_the_united_states cookbook:bread,_deli_roll recipeCuisine cookbook:louisiana_creole_cuisine cookbook:bread,_deli_roll recipeCuisine cookbook:new_england_cuisine cookbook:bread,_deli_roll type cookbook:recipes cookbook:bread,_easy_french recipeCategory category:french_recipes cookbook:bread,_easy_french recipeCuisine cookbook:cuisine_of_france cookbook:bread,_easy_french type cookbook:recipes cookbook:breaded_fried_oysters label "breaded fried oysters" cookbook:breaded_fried_oysters name "Breaded Fried Oysters" cookbook:breaded_fried_oysters recipeCategory category:american_recipes cookbook:breaded_fried_oysters recipeCategory category:appetizer_recipes cookbook:breaded_fried_oysters recipeCategory category:deep_fried_recipes cookbook:breaded_fried_oysters recipeCategory category:main_course_recipes cookbook:breaded_fried_oysters recipeCategory category:oyster_recipes cookbook:breaded_fried_oysters recipeCookingTechnique cookbook:deep_fat_frying cookbook:breaded_fried_oysters recipeCookingTechnique cookbook:pan_frying cookbook:breaded_fried_oysters recipeCookingTechnique cookbook:sautéing cookbook:breaded_fried_oysters recipeCuisine cookbook:cuisine_of_the_united_states cookbook:breaded_fried_oysters recipeCuisine cookbook:louisiana_creole_cuisine cookbook:breaded_fried_oysters recipeCuisine cookbook:new_england_cuisine cookbook:breaded_fried_oysters recipeFoodstuff cookbook:bread_crumb cookbook:breaded_fried_oysters recipeFoodstuff cookbook:cayenne_pepper cookbook:breaded_fried_oysters recipeFoodstuff cookbook:cracker cookbook:breaded_fried_oysters recipeFoodstuff cookbook:cream cookbook:breaded_fried_oysters recipeFoodstuff cookbook:egg cookbook:breaded_fried_oysters recipeFoodstuff cookbook:oyster cookbook:breaded_fried_oysters recipeFoodstuff cookbook:pepper cookbook:breaded_fried_oysters recipeFoodstuff cookbook:salt cookbook:breaded_fried_oysters recipeFoodstuff cookbook:vegetable_oil cookbook:breaded_fried_oysters recipeIngredient "1 pint shucked large oysters, cleaned and dried" cookbook:breaded_fried_oysters recipeIngredient "2 cups fine bread crumbs or cracker crumbs" cookbook:breaded_fried_oysters recipeIngredient "2 eggs" cookbook:breaded_fried_oysters recipeIngredient "&frac14; cup cream" cookbook:breaded_fried_oysters recipeIngredient "Black pepper, to taste" cookbook:breaded_fried_oysters recipeIngredient "Cayenne pepper, to taste" cookbook:breaded_fried_oysters recipeIngredient "Salt, to taste" cookbook:breaded_fried_oysters recipeIngredient "Vegetable oil, to fry" cookbook:breaded_fried_oysters recipeInstructions ["Take the cleaned oysters and place them on a clean towel and dry.","Beat the eggs and cream together, and place in a shallow bowl.","Combine the bread or cracker crumbs with the salt, pepper, and cayenne. Place in a shallow bowl or on a plate","With a fork dip each oyster individually in the egg and lay them on the cracker, and with the back of a spoon pat the cracker close to the oyster; lay them an a dish, and so continue until are done.","Heat the oil in a frying-pan, the amount of oil will vary with the cooking method used. Deep fry, pan fry, or saut\u00e9 the oysters in the pan, but do not crowd them; cook in batches if needed. Fry quickly a light brown on both sides; a 1 or 2 minutes a side should be enough. Serve hot."] cookbook:breaded_fried_oysters type cookbook:recipes cookbook:breaded_fried_oysters url https://en.wikibooks.org/wiki/Cookbook:Breaded_Fried_Oysters cookbook:breaded_potato_wedges name "Breaded Potato Wedges" cookbook:breaded_potato_wedges recipeCategory category:appetizer_recipes cookbook:breaded_potato_wedges recipeCategory category:deep_fried_recipes cookbook:breaded_potato_wedges recipeCategory category:potato_recipes cookbook:breaded_potato_wedges recipeCategory category:side_dish_recipes cookbook:breaded_potato_wedges recipeIngredient "1 1/2 tbsp cayenne pepper" cookbook:breaded_potato_wedges recipeIngredient "1/2 cup crushed cornflakes" cookbook:breaded_potato_wedges recipeIngredient "1 tbsp smoked paprika" cookbook:breaded_potato_wedges recipeIngredient "2 pounds Russet potatoes, cut into 10 wedges" cookbook:breaded_potato_wedges recipeIngredient "2 tbsp black pepper" cookbook:breaded_potato_wedges recipeIngredient "2 tbsp minced garlic" cookbook:breaded_potato_wedges recipeIngredient "2 tbsp salt" cookbook:breaded_potato_wedges recipeIngredient "3 eggs, beaten" cookbook:breaded_potato_wedges recipeIngredient "Oil for deep-frying" cookbook:breaded_potato_wedges recipeInstructions ["Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2-3 minutes.","Heat oil to 350\u00b0. Fry wedges, in batches if needed, 3-4 minutes or until limp. Drain on a cooling rack set above a baking pan.","Heat oil to 375\u00b0. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm."] cookbook:breaded_potato_wedges type cookbook:recipes cookbook:breaded_potato_wedges url https://en.wikibooks.org/wiki/Cookbook:Breaded_Potato_Wedges cookbook:bread_filled_with_potato_curry_(pani_puri) name "Bread Filled with Potato Curry (Pani Puri)" cookbook:bread_filled_with_potato_curry_(pani_puri) name "Pani Puri" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeCategory category:indian_recipes cookbook:bread_filled_with_potato_curry_(pani_puri) recipeCategory category:vegan_recipes cookbook:bread_filled_with_potato_curry_(pani_puri) recipeCategory category:vegetarian_recipes cookbook:bread_filled_with_potato_curry_(pani_puri) recipeCuisine cookbook:cuisine_of_india cookbook:bread_filled_with_potato_curry_(pani_puri) recipeCuisine cookbook:vegan_cuisine cookbook:bread_filled_with_potato_curry_(pani_puri) recipeFoodstuff cookbook:coriander cookbook:bread_filled_with_potato_curry_(pani_puri) recipeFoodstuff cookbook:lemon_juice cookbook:bread_filled_with_potato_curry_(pani_puri) recipeFoodstuff cookbook:pepper cookbook:bread_filled_with_potato_curry_(pani_puri) recipeFoodstuff cookbook:potato cookbook:bread_filled_with_potato_curry_(pani_puri) recipeFoodstuff cookbook:sugar cookbook:bread_filled_with_potato_curry_(pani_puri) recipeFoodstuff cookbook:tamarind cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "100 grams moong" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "100 grams sugar" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "15 small puris" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "1 tablespoon coriander" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "1 tablespoon of amchur powder" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "1 tablespoon of chaat masala" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "1 tablespoon of coriander powder" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "1 tablespoon of jeera powder" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "1 tablespoon of red chili powder" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "2 potatoes" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "2 spoons of lemon Juice" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "50 grams boondi" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "50 grams tamarind" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "A pinch of Hing" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "Black salt (according to taste)" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeIngredient "<math>1/2</math> tablespoon of black pepper" cookbook:bread_filled_with_potato_curry_(pani_puri) recipeInstructions ["Combine amchur, chaat, jeera powder, ccoriander powder, lemon juice, black salt, red chili powder and water to a fine blend and keep it chilled.","Boil the potatoes and moong separately. Peel the potatoes and roughly mash them.","Make a chutney with tamarind and sugar and keep it chilled.","To make the puri, knead the dough with rawa and atta, make small rounds and deep fry till the puris are ready.","Break the puris from the top, put the potatoes, moong, chopped coriander, chutney and chilled water","Garnish with chopped coriander and serve."] cookbook:bread_filled_with_potato_curry_(pani_puri) type cookbook:recipes cookbook:bread_filled_with_potato_curry_(pani_puri) url https://en.wikibooks.org/wiki/Cookbook:Bread_Filled_with_Potato_Curry_(Pani_Puri) cookbook:bread_filled_with_potato_curry_(pani_puri) url https://en.wikibooks.org/wiki/Cookbook:Pani_Puri cookbook:bread,_french recipeCategory category:french_recipes cookbook:bread,_french recipeCuisine cookbook:cuisine_of_france cookbook:bread,_french type cookbook:recipes cookbook:breadfruit label "breadfruit" cookbook:breadfruit name "Breadfruit" cookbook:breadfruit type cookbook:fruits cookbook:breadfruit type cookbook:ingredients cookbook:breadfruit url https://en.wikibooks.org/wiki/Cookbook:Breadfruit cookbook:breading label "breading" cookbook:breading label "breading mix" cookbook:breading name "Breading" cookbook:breading type cookbook:ingredients cookbook:breading url https://en.wikibooks.org/wiki/Cookbook:Breading cookbook:bread_knife label "bread knife" cookbook:bread_knife name "Bread knife" cookbook:bread_knife name "Bread Knife" cookbook:bread_knife type cookbook:cookbook/equipment cookbook:bread_knife url https://en.wikibooks.org/wiki/Cookbook:Bread_knife cookbook:bread_knife url https://en.wikibooks.org/wiki/Cookbook:Bread_Knife cookbook:bread label "bread" cookbook:bread label "breadcrumb" cookbook:bread label "breadcrumbs" cookbook:bread label "breading mix" cookbook:bread label "bread loaf" cookbook:bread label "bread roll" cookbook:bread label "bread rolls" cookbook:bread label "breads" cookbook:bread label "brown bread" cookbook:bread label "french bread" cookbook:bread label "hamburger buns" cookbook:bread label "pita or other bread" cookbook:bread label "round loaves" cookbook:bread label "sourdough" cookbook:bread label "sourdough bread" cookbook:bread label "sturdy low-moisture bread" cookbook:bread label "white bread" cookbook:bread_machine label "bread machine" cookbook:bread_machine name "Bread Machine" cookbook:bread_machine type cookbook:cookbook/equipment cookbook:bread_machine url https://en.wikibooks.org/wiki/Cookbook:Bread_Machine cookbook:bread_making label "bread making" cookbook:bread_making name "Bread Making" cookbook:bread_making recipeCategory category:bread_recipes cookbook:bread_making type cookbook:recipes cookbook:bread_making url https://en.wikibooks.org/wiki/Cookbook:Bread_Making cookbook:bread name "Bread" cookbook:bread name "Sourdough Bread" cookbook:bread,_no-knead_oatmeal recipeCategory category:american_recipes cookbook:bread,_no-knead_oatmeal recipeCategory category:camping_recipes cookbook:bread,_no-knead_oatmeal recipeCategory category:inexpensive_recipes cookbook:bread,_no-knead_oatmeal recipeCategory category:vegetarian_recipes cookbook:bread,_no-knead_oatmeal recipeCuisine cookbook:cuisine_of_the_united_states cookbook:bread,_no-knead_oatmeal recipeCuisine cookbook:louisiana_creole_cuisine cookbook:bread,_no-knead_oatmeal recipeCuisine cookbook:new_england_cuisine cookbook:bread,_no-knead_oatmeal type cookbook:recipes cookbook:bread_pudding difficulty 2 cookbook:bread_pudding label "bread pudding" cookbook:bread_pudding name "Bread pudding" cookbook:bread_pudding name "Bread Pudding" cookbook:bread_pudding recipeCategory category:dessert_recipes cookbook:bread_pudding recipeCategory category:recipes_with_images cookbook:bread_pudding recipeCategory category:recipes_with_metric_units cookbook:bread_pudding recipeIngredient "150g (3/4c) sugar" cookbook:bread_pudding recipeIngredient "2g (1tsp) ground cinnamon" cookbook:bread_pudding recipeIngredient "30g (2tbs) butter, melted" cookbook:bread_pudding recipeIngredient "475mL (2c) milk" cookbook:bread_pudding recipeIngredient "4 eggs" cookbook:bread_pudding recipeIngredient "5mL (1tsp) vanilla extract" cookbook:bread_pudding recipeIngredient "6 slices of bread, with or without crusts. Slightly stale or new bread is acceptable." cookbook:bread_pudding recipeIngredient "80g (1/2c) raisins (optional)" cookbook:bread_pudding recipeInstructions ["Heat oven to 175C (350F).","Rip bread into small pieces. Cutting into cubes is also okay. Place into baking dish. Mix in raisins while filling the dish.","Pour melted butter over the bread.","In a bowl, beat the eggs slightly. Add the sugar, milk, cinnamon, and vanilla. Mix.","Pour mixture over the bread. Press the bread lightly to help it absorb the mixture, if necessary. All the bread should be wet.","Bake in oven for 45 minutes.","Remove and let cool. Serve cold, though warm may also be acceptable. Use a spoon, or cut into squares, to serve.","[[Cookbook:Bread and Butter Pudding]]"] cookbook:bread_pudding recipeYield 12 cookbook:bread_pudding totalTime "60 minutes" cookbook:bread_pudding type cookbook:recipes cookbook:bread_pudding url https://en.wikibooks.org/wiki/Cookbook:Bread_pudding cookbook:bread_pudding url https://en.wikibooks.org/wiki/Cookbook:Bread_Pudding cookbook:bread,_quick_oat recipeCategory category:oat_recipes cookbook:bread,_quick_oat type cookbook:recipes cookbook:bread recipeCategory category:bread_recipes cookbook:bread recipeCategory category:recipes_with_images cookbook:bread recipeCategory category:recipes_without_cooking_time cookbook:bread recipeCategory category:recipes_without_servings cookbook:bread_sauce label "bread sauce" cookbook:bread type cookbook:assemblages cookbook:bread type cookbook:recipes cookbook:bread url https://en.wikibooks.org/wiki/Cookbook:Bread cookbook:bread url https://en.wikibooks.org/wiki/Cookbook:Sourdough_Bread cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) name "Bread with Tomato Sauce (Pappa al Pomodoro)" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) name "Pappa al pomodoro" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) name "Pappa al Pomodoro" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeCategory category:italian_recipes cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeCategory category:recipes_with_metric_units cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeCategory category:recipes_without_cooking_time cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeCategory category:soup_recipes cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeCategory category:tomato_recipes cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeCategory category:vegetarian_recipes cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeCuisine cookbook:cuisine_of_italy cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeFoodstuff cookbook:basil cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeFoodstuff cookbook:garlic cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeFoodstuff cookbook:pepper cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeFoodstuff cookbook:salt cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeIngredient "1-2 garlic cloves, crushed and finely chopped, more if you like it" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeIngredient "1/2 loaf dry bread" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeIngredient "750 ml tomato paste" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeIngredient "handful of well ripped basil leaves" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeIngredient "Oil" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeIngredient "salt and pepper, to taste" cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeInstructions ["Soak the bread in water for a short time, so that you can crush it with your hands. It should not be soaked. Fry the garlic in a large frying pan with oil until it begins to change color.","Add the tomato puree and salt and cook over medium heat until it gets to a boil.","Add pieces of bread in, none smaller than a walnut, after wringing and continue to mix it with the tomato, until it has become completely red.","At this point the tomato should still have a fresh aroma.","Remove from heat and serve hot in a bowl, seasoned with a drizzle of olive oil, pepper and a basil leaf."] cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) recipeYield 2 cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) type cookbook:recipes cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) url https://en.wikibooks.org/wiki/Cookbook:Bread_with_Tomato_Sauce_(Pappa_al_Pomodoro) cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) url https://en.wikibooks.org/wiki/Cookbook:Pappa_al_pomodoro cookbook:bread_with_tomato_sauce_(pappa_al_pomodoro) url https://en.wikibooks.org/wiki/Cookbook:Pappa_al_Pomodoro cookbook:breakfast_burrito label "breakfast burrito" cookbook:breakfast_burrito name "Breakfast Burrito" cookbook:breakfast_burrito recipeCategory category:bacon_recipes cookbook:breakfast_burrito recipeCategory category:breakfast_recipes cookbook:breakfast_burrito recipeCategory category:burrito_recipes cookbook:breakfast_burrito recipeCategory category:egg_recipes cookbook:breakfast_burrito recipeCategory category:potato_recipes cookbook:breakfast_burrito recipeCookingTechnique cookbook:poaching cookbook:breakfast_burrito recipeFoodstuff cookbook:bacon cookbook:breakfast_burrito recipeFoodstuff cookbook:cheese cookbook:breakfast_burrito recipeFoodstuff cookbook:egg cookbook:breakfast_burrito recipeFoodstuff cookbook:pepper cookbook:breakfast_burrito recipeFoodstuff cookbook:salt cookbook:breakfast_burrito recipeFoodstuff cookbook:sausage cookbook:breakfast_burrito recipeIngredient "Eight large eggs either scrambled, sunny-side up, or poached" cookbook:breakfast_burrito recipeIngredient "Eight strips of cooked bacon or 1 lb (400 grams) cooked breakfast sausage" cookbook:breakfast_burrito recipeIngredient "Four large flour burrito skins" cookbook:breakfast_burrito recipeIngredient "hollandaise sauce, cheese, salt, and pepper to taste" cookbook:breakfast_burrito recipeIngredient "One full order of Hash Browns" cookbook:breakfast_burrito recipeInstructions ["Place one-quarter of the hash browns in a burrito tortilla.","On top of this place two strips of bacon or one quarter of the breakfast sausage.","Add two eggs, cheese, salt, and pepper.","Roll up the burrito skin. If you used poached or sunny-side up eggs you can squeeze the burritos to pop the egg yolks and then work the yolk around to form a sauce."] cookbook:breakfast_burrito type cookbook:recipes cookbook:breakfast_burrito url https://en.wikibooks.org/wiki/Cookbook:Breakfast_Burrito cookbook:breakfast_casserole name "Breakfast Casserole" cookbook:breakfast_casserole recipeCategory category:bacon_recipes cookbook:breakfast_casserole recipeCategory category:baked_recipes cookbook:breakfast_casserole recipeCategory category:breakfast_recipes cookbook:breakfast_casserole recipeCategory category:casserole_recipes cookbook:breakfast_casserole recipeCategory category:cheese_recipes cookbook:breakfast_casserole recipeCategory category:egg_recipes cookbook:breakfast_casserole recipeCategory category:recipes_with_metric_units cookbook:breakfast_casserole recipeCategory category:sausage_recipes cookbook:breakfast_casserole recipeIngredient "1/2 cup dry breadcrumbs" cookbook:breakfast_casserole recipeIngredient "1/2 tsp freshly ground black pepper" cookbook:breakfast_casserole recipeIngredient "1/2 tsp salt" cookbook:breakfast_casserole recipeIngredient "1/4 cup unsalted butter" cookbook:breakfast_casserole recipeIngredient "1 cup ricotta cheese" cookbook:breakfast_casserole recipeIngredient "1 cup shredded Monterrey Jack cheese" cookbook:breakfast_casserole recipeIngredient "2 cups cornbread, crumbled finely" cookbook:breakfast_casserole recipeIngredient "4 large eggs, beaten" cookbook:breakfast_casserole recipeIngredient "5 small sausage links, cooked and finely chopped" cookbook:breakfast_casserole recipeIngredient "8 slices cooked bacon, crumbled" cookbook:breakfast_casserole recipeInstructions ["Combine sausage and bacon. In another bowl, combine ricotta, eggs, butter, salt, pepper, and cornbread.","In a greased large roasting pan, place just enough cornbread mixture to cover. Add just enough meat mixture to cover that layer, and repeat until all mixtures have been used.","Combine Monterrey Jack and breadcrumbs. Sprinkle evenly over layers and bake at 375 degrees F (190C) for 30-35 minutes or until browned and bubbly on top. Serve warm."] cookbook:breakfast_casserole type cookbook:recipes cookbook:breakfast_casserole url https://en.wikibooks.org/wiki/Cookbook:Breakfast_Casserole cookbook:breakfast_recipes label "breakfast" cookbook:breakfast_recipes label "breakfast cuisine" cookbook:breakfast_recipes name "Breakfast" cookbook:breakfast_recipes url https://en.wikibooks.org/wiki/Cookbook:Breakfast cookbook:breakfast_sludge name "Breakfast Sludge" cookbook:breakfast_sludge recipeCategory category:beverage_recipes cookbook:breakfast_sludge recipeCategory category:breakfast_recipes cookbook:breakfast_sludge recipeCategory category:easy_recipes cookbook:breakfast_sludge recipeFoodstuff cookbook:cinnamon cookbook:breakfast_sludge recipeFoodstuff cookbook:milk cookbook:breakfast_sludge recipeFoodstuff cookbook:sugar cookbook:breakfast_sludge recipeFoodstuff cookbook:tea cookbook:breakfast_sludge recipeFoodstuff cookbook:water cookbook:breakfast_sludge recipeIngredient "1 Granola Bar (Oatmeal also works)" cookbook:breakfast_sludge recipeIngredient "1 scoop of Hot Chocolate" cookbook:breakfast_sludge recipeIngredient "1 scoop of Instant Coffee" cookbook:breakfast_sludge recipeIngredient "1 tablespoon of sugar" cookbook:breakfast_sludge recipeIngredient "1 teabag or 1 scoop of Chai" cookbook:breakfast_sludge recipeIngredient "An 8oz mug" cookbook:breakfast_sludge recipeIngredient "A pinch of cinnamon" cookbook:breakfast_sludge recipeIngredient "Milk" cookbook:breakfast_sludge recipeIngredient "Water" cookbook:breakfast_sludge recipeInstructions ["Put water on to boil.","Break up the granola bar into the mug. You will want to ensure that it is very well ground up. The pieces of the granola bar should be about the size of pieces of oatmeal.","Combine the Granola, Instant Coffee, Tea\/Chai, Sugar, and Hot Chocolate in the cup.","Add cinnamon to taste.","Pour in enough boiling water to fill the cup.","Stir vigorously until everything is mixed and the mixture has a dark brown appearance.","Add milk to taste."] cookbook:breakfast_sludge recipeNotes "* Most of the ingredients in this recipe can have their quantities changed to suit your taste. * * [http:\/\/www.reddit.com\/r\/funny\/comments\/ebnuh\/my_guide_to_making_breakfast_sludge_that_will\/?limit=500 Original Reddit Thread] " cookbook:breakfast_sludge type cookbook:recipes cookbook:breakfast_sludge url https://en.wikibooks.org/wiki/Cookbook:Breakfast_Sludge cookbook:breakfast_waffles_(gluten-free) label "breakfast waffles (gluten-free)" cookbook:breakfast_waffles_(gluten-free) name "Breakfast Waffles (Gluten-Free)" cookbook:breakfast_waffles_(gluten-free) recipeCategory category:breakfast_recipes cookbook:breakfast_waffles_(gluten-free) recipeCategory category:gluten-free_recipes cookbook:breakfast_waffles_(gluten-free) recipeCategory category:recipes_with_metric_units cookbook:breakfast_waffles_(gluten-free) recipeCategory category:vegetarian_recipes cookbook:breakfast_waffles_(gluten-free) recipeCategory category:waffle_recipes cookbook:breakfast_waffles_(gluten-free) recipeCookingTechnique cookbook:beat cookbook:breakfast_waffles_(gluten-free) recipeCookingTechnique cookbook:folding cookbook:breakfast_waffles_(gluten-free) recipeCookingTechnique cookbook:mixing cookbook:breakfast_waffles_(gluten-free) recipeFoodstuff cookbook:baking_powder cookbook:breakfast_waffles_(gluten-free) recipeFoodstuff cookbook:egg cookbook:breakfast_waffles_(gluten-free) recipeFoodstuff cookbook:milk cookbook:breakfast_waffles_(gluten-free) recipeFoodstuff cookbook:mix cookbook:breakfast_waffles_(gluten-free) recipeFoodstuff cookbook:salt cookbook:breakfast_waffles_(gluten-free) recipeFoodstuff cookbook:sugar cookbook:breakfast_waffles_(gluten-free) recipeFoodstuff cookbook:vegetable_oil cookbook:breakfast_waffles_(gluten-free) recipeIngredient "1/2 lb (225g) Wheat-Free Baking Mix" cookbook:breakfast_waffles_(gluten-free) recipeIngredient "1/2 teaspoon salt" cookbook:breakfast_waffles_(gluten-free) recipeIngredient "1 3/4 cups (420ml) milk" cookbook:breakfast_waffles_(gluten-free) recipeIngredient "1/4 cup (2 oz) vegetable oil" cookbook:breakfast_waffles_(gluten-free) recipeIngredient "2 teaspoons baking powder" cookbook:breakfast_waffles_(gluten-free) recipeIngredient "3 eggs, separated" cookbook:breakfast_waffles_(gluten-free) recipeIngredient "3 teaspoons sugar" cookbook:breakfast_waffles_(gluten-free) recipeInstructions ["Mix egg yolks and milk.","Add the wheat-free baking mix, baking powder, sugar, salt and mix well.","Add the oil.","Beat the egg whites until stiff and then fold into the batter."] cookbook:breakfast_waffles_(gluten-free) type cookbook:recipes cookbook:breakfast_waffles_(gluten-free) url https://en.wikibooks.org/wiki/Cookbook:Breakfast_Waffles_(Gluten-Free) cookbook:breakfast_waffles label "breakfast waffles" cookbook:breakfast_waffles label "breakfast waffles made with wheat flour" cookbook:breakfast_waffles label "waffles" cookbook:breakfast_waffles name "Breakfast Waffles" cookbook:breakfast_waffles recipeCategory category:breakfast_recipes cookbook:breakfast_waffles recipeCategory category:waffle_recipes cookbook:breakfast_waffles recipeCookingTechnique cookbook:beat cookbook:breakfast_waffles recipeCookingTechnique cookbook:folding cookbook:breakfast_waffles recipeCookingTechnique cookbook:mixing cookbook:breakfast_waffles recipeCookingTechnique cookbook:separating_eggs cookbook:breakfast_waffles recipeFoodstuff cookbook:baking_powder cookbook:breakfast_waffles recipeFoodstuff cookbook:egg cookbook:breakfast_waffles recipeFoodstuff cookbook:flour cookbook:breakfast_waffles recipeFoodstuff cookbook:milk cookbook:breakfast_waffles recipeFoodstuff cookbook:mix cookbook:breakfast_waffles recipeFoodstuff cookbook:salt cookbook:breakfast_waffles recipeFoodstuff cookbook:sugar cookbook:breakfast_waffles recipeFoodstuff cookbook:vegetable_oil cookbook:breakfast_waffles recipeIngredient "1 1/2 cups milk" cookbook:breakfast_waffles recipeIngredient "1/2 lb (approx. 1 3/4 cups) flour" cookbook:breakfast_waffles recipeIngredient "1/2 teaspoon salt" cookbook:breakfast_waffles recipeIngredient "1/4 cup vegetable oil" cookbook:breakfast_waffles recipeIngredient "1 tablespoon sugar" cookbook:breakfast_waffles recipeIngredient "2 teaspoons baking powder" cookbook:breakfast_waffles recipeIngredient "3 eggs, separated" cookbook:breakfast_waffles recipeInstructions ["Mix egg yolks and milk.","Add flour, baking powder, sugar, salt and mix well.","Add the oil.","Beat the egg whites until stiff and then fold into the batter."] cookbook:breakfast_waffles type cookbook:recipes cookbook:breakfast_waffles url https://en.wikibooks.org/wiki/Cookbook:Breakfast_Waffles cookbook:bream label "bream" cookbook:brewing name "Brewing" cookbook:brewing url https://en.wikibooks.org/wiki/Cookbook:Brewing cookbook:brie_cheese label "brie" cookbook:brie_cheese name "Brie Cheese" cookbook:brie_cheese recipeCategory category:cheeses cookbook:brie_cheese type cookbook:ingredients cookbook:brie_cheese url https://en.wikibooks.org/wiki/Cookbook:Brie_Cheese cookbook:brigadeiro label "brigadeiro" cookbook:brigadeiro name "Brigadeiro" cookbook:brigadeiro recipeCategory category:brazilian_recipes cookbook:brigadeiro recipeCategory category:chocolate_recipes cookbook:brigadeiro recipeCategory category:confectionery cookbook:brigadeiro recipeCategory category:recipes_with_images cookbook:brigadeiro recipeCategory category:recipes_with_metric_units cookbook:brigadeiro recipeCategory category:vegetarian_recipes cookbook:brigadeiro recipeCuisine cookbook:cuisine_of_brazil cookbook:brigadeiro recipeEquipment cookbook:saucepan cookbook:brigadeiro recipeFoodstuff cookbook:butter cookbook:brigadeiro recipeFoodstuff cookbook:chocolate cookbook:brigadeiro recipeFoodstuff cookbook:condensed_milk cookbook:brigadeiro recipeIngredient "1 box of chocolate sprinkles (482g)" cookbook:brigadeiro recipeIngredient "1 can of sweetened condensed milk (395g)" cookbook:brigadeiro recipeIngredient "1 tablespoon of butter" cookbook:brigadeiro recipeIngredient "3 tablespoons of cocoa powder" cookbook:brigadeiro recipeInstructions ["In a heavy saucepan, mix the milk, cocoa powder and butter. Stir to dissolve the chocolate.","Put over low heat and stir constantly to avoid formation of lumps.","Continue stirring for 10-12 minutes, or until you are able to see the bottom of the pot for one second when you scratch it side-to-side with the spoon. (caution: the more you cook, the harder the resulting candy will be - it may vary from liquid fudge to hard candy)","Allow to cool.","Butter your hands and roll the mixture into small balls (around 2cm in diameter) and roll them over the chocolate sprinkles. Alternatively, you can use two metal spoons to shape the candies."] cookbook:brigadeiro type cookbook:confectionery cookbook:brigadeiro type cookbook:recipes cookbook:brigadeiro url https://en.wikibooks.org/wiki/Cookbook:Brigadeiro cookbook:brindzapour label "brindzapour" cookbook:brining label "brine" cookbook:brining label "brined" cookbook:brining label "brining" cookbook:brining label "salt brine" cookbook:brining name "Brining" cookbook:brining recipeCategory category:food_preparation_methods cookbook:brining type cookbook:food_preparation_methods cookbook:brining url https://en.wikibooks.org/wiki/Cookbook:Brining cookbook:brioche label "brioche" cookbook:brioche_stuffing name "Brioche Stuffing" cookbook:brioche_stuffing recipeCategory category:baked_recipes cookbook:brioche_stuffing recipeCategory category:bread_recipes cookbook:brioche_stuffing recipeCategory category:easy_recipes cookbook:brioche_stuffing recipeCategory category:recipes_with_metric_units cookbook:brioche_stuffing recipeCategory category:recipes_without_servings cookbook:brioche_stuffing recipeCategory category:stuffing_recipes cookbook:brioche_stuffing recipeCategory category:walnut_recipes cookbook:brioche_stuffing recipeInstructions ["Combine all ingredients in a deep roasting pan. Press into a loose, flat layer.","Bake in a 375 degrees F (190C) oven 25 minutes. Raise temperature to 425 degrees F (220C) and bake 10 minutes. Serve immediately."] cookbook:brioche_stuffing type cookbook:recipes cookbook:brioche_stuffing url https://en.wikibooks.org/wiki/Cookbook:Brioche_Stuffing cookbook:brisolée label "brisolée" cookbook:british_christmas_pudding name "British Christmas Pudding" cookbook:british_christmas_pudding name "Traditional British Christmas Dish" cookbook:british_christmas_pudding recipeCategory category:baking_recipes cookbook:british_christmas_pudding recipeCategory category:christmas_recipes cookbook:british_christmas_pudding recipeCategory category:dessert_recipes cookbook:british_christmas_pudding recipeCategory category:english_recipes cookbook:british_christmas_pudding recipeCategory category:fruit_recipes cookbook:british_christmas_pudding recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:british_christmas_pudding recipeIngredient "½ lemon" cookbook:british_christmas_pudding recipeIngredient "½ orange" cookbook:british_christmas_pudding recipeIngredient "100 g brown sugar" cookbook:british_christmas_pudding recipeIngredient "1 small apple" cookbook:british_christmas_pudding recipeIngredient "2 eggs" cookbook:british_christmas_pudding recipeIngredient "40 g white fresh breadcrumbs" cookbook:british_christmas_pudding recipeIngredient "40 g whole chopped almonds" cookbook:british_christmas_pudding recipeIngredient "450 g dried mixed fruit (raisins, currants)" cookbook:british_christmas_pudding recipeIngredient "55 g flour" cookbook:british_christmas_pudding recipeIngredient "75 g butter" cookbook:british_christmas_pudding recipeInstructions ["Put all dried mixed fruit into a large bowl","Make sure to stir well","Add some flour and stir well again","Add sugar, lemon and orange, white bread crumbs, nuts and stir all this again","Stir eggs in a separate bowl. Add this to the dry ingredients.","Steam the pudding for several hours, remove it, and put it in a cool place.","Serve with butter, cream, custard, or Brandy."] cookbook:british_christmas_pudding type cookbook:recipes cookbook:british_christmas_pudding url https://en.wikibooks.org/wiki/Cookbook:British_Christmas_Pudding cookbook:british_christmas_pudding url https://en.wikibooks.org/wiki/Cookbook:Traditional_British_Christmas_Dish cookbook:british_lemon_meringue_pie label "british lemon meringue pie" cookbook:british_lemon_meringue_pie label "lemon meringue pie" cookbook:british_lemon_meringue_pie label "recipe" cookbook:british_lemon_meringue_pie name "British Lemon Meringue Pie" cookbook:british_lemon_meringue_pie recipeCategory category:baking_recipes cookbook:british_lemon_meringue_pie recipeCategory category:dairy_recipes cookbook:british_lemon_meringue_pie recipeCategory category:lemon_recipes cookbook:british_lemon_meringue_pie recipeCategory category:pie_recipes cookbook:british_lemon_meringue_pie recipeCategory category:recipes_with_metric_units cookbook:british_lemon_meringue_pie recipeEquipment cookbook:rolling_pin cookbook:british_lemon_meringue_pie recipeFoodstuff cookbook:butter cookbook:british_lemon_meringue_pie recipeFoodstuff cookbook:condensed_milk cookbook:british_lemon_meringue_pie recipeFoodstuff cookbook:egg cookbook:british_lemon_meringue_pie recipeFoodstuff cookbook:lemon cookbook:british_lemon_meringue_pie recipeFoodstuff cookbook:superfine_sugar cookbook:british_lemon_meringue_pie recipeIngredient "1-2 lemons, zest and juice" cookbook:british_lemon_meringue_pie recipeIngredient "1 tin (300mL) sweetened condensed milk" cookbook:british_lemon_meringue_pie recipeIngredient "2 imperial tbsp (36 mL, 2.4 US tbsp.) butter" cookbook:british_lemon_meringue_pie recipeIngredient "3 eggs (1 yolk, 3 whites)" cookbook:british_lemon_meringue_pie recipeIngredient "6 imperial tbsp (108 mL, 7.2 US tbsp.) caster sugar" cookbook:british_lemon_meringue_pie recipeIngredient "8 digestive biscuits (plain/tea biscuits)" cookbook:british_lemon_meringue_pie recipeInstructions ["Find a 10 inch (25cm) diameter pie dish about 1 inch deep (2.5cm). There are 3 layers to make.","Make the bottom layer by pounding the digestive biscuits into crumbs with the end of a rolling pin. Add sufficient melted butter to make the mixture cohere, mix well, then smooth it into the bottom of the pie dish. Press down firmly with the tip of a spoon to make the base.","Make the filling. Take a tin of sweetened condensed milk, and add the yolk of one egg. Stir gently, and add the lemon. Add the lemon to taste: more will be better, but be careful not to add too much or it will spoil the texture. Do not stir too much. Pour this into the pie dish, covering the biscuit layer.","Make the top. Whisk all 3 egg whites, then add the caster sugar, then whisk some more. Spoon the meringue mix into the pie dish, sealing around the edges.","Cook the result in a moderately cool oven (325 degrees F) for about 45 minutes until the meringue is a light golden brown. The aim is to cook the meringue and partly cook the centre (unlike, say, Baked Alaska, where only the top of the meringue is flash-cooked). Remove from the oven, allow to cool, and place in the refrigerator for 2 hours to set. Enjoy."] cookbook:british_lemon_meringue_pie recipeNotes "*There are 2 types of lemon meringue pie. The more common version has a lemon "gel" in the centre (which is often a luminous yellow colour), and a hard pastry base. The version above is much stickier. *In an earlier version, the centre used all 3 egg yolks. It isn't necessary, and it is more healthful to omit 2 of them. *When making the middle, it's essential to mix in the egg before the lemon. The acidity of the lemon acts on the yolk protein to thicken it; putting in the lemon first (which is tempting if you want to "add lemon to taste" without eating raw egg yolk) will cause the yolk to go "stringy" on contact. " cookbook:british_lemon_meringue_pie type cookbook:recipes cookbook:british_lemon_meringue_pie url https://en.wikibooks.org/wiki/Cookbook:British_Lemon_Meringue_Pie cookbook:broad_bean label "broad beans" cookbook:broad_bean label "ful" cookbook:broad_bean name "Broad Bean" cookbook:broad_bean recipeCategory category:summer_ingredients cookbook:broad_beans type cookbook:summer_ingredients cookbook:broad_bean type cookbook:ingredients cookbook:broad_bean type cookbook:vegetable cookbook:broad_bean url https://en.wikibooks.org/wiki/Cookbook:Broad_Bean cookbook:broccoflower label "broccoflower" cookbook:broccoflower label "romanesco broccoli" cookbook:broccoflower name "Broccoflower" cookbook:broccoflower name "Romanesco broccoli" cookbook:broccoflower recipeCategory category:brassicas cookbook:broccoflower type cookbook:brassicas cookbook:broccoflower type cookbook:ingredients cookbook:broccoflower url https://en.wikibooks.org/wiki/Cookbook:Broccoflower cookbook:broccoflower url https://en.wikibooks.org/wiki/Cookbook:Romanesco_broccoli cookbook:broccoli_burger name "Broccoli Burger" cookbook:broccoli_burger recipeCategory category:almond_recipes cookbook:broccoli_burger recipeCategory category:baked_recipes cookbook:broccoli_burger recipeCategory category:broccoli_recipes cookbook:broccoli_burger recipeCategory category:hamburger_recipes cookbook:broccoli_burger recipeCategory category:recipes_with_metric_units cookbook:broccoli_burger recipeCategory category:vegetarian_recipes cookbook:broccoli_burger recipeCookingTechnique cookbook:baking cookbook:broccoli_burger recipeCookingTechnique cookbook:beat cookbook:broccoli_burger recipeEquipment cookbook:cookie_sheet cookbook:broccoli_burger recipeFoodstuff cookbook:almond cookbook:broccoli_burger recipeFoodstuff cookbook:bread_crumb cookbook:broccoli_burger recipeFoodstuff cookbook:broccoli cookbook:broccoli_burger recipeFoodstuff cookbook:egg cookbook:broccoli_burger recipeFoodstuff cookbook:lettuce cookbook:broccoli_burger recipeFoodstuff cookbook:onion cookbook:broccoli_burger recipeFoodstuff cookbook:pepper cookbook:broccoli_burger recipeFoodstuff cookbook:salt cookbook:broccoli_burger recipeFoodstuff cookbook:water cookbook:broccoli_burger recipeIngredient "120&nbsp;ml (&frac12;&nbsp;cup) chopped toasted almonds" cookbook:broccoli_burger recipeIngredient "120&nbsp;ml (&frac12;&nbsp;cup) seasoned dry bread crumbs" cookbook:broccoli_burger recipeIngredient "190&nbsp;ml (&frac34;&nbsp;cup) chopped red onion" cookbook:broccoli_burger recipeIngredient "240&nbsp;ml (1&nbsp;cup) chopped broccoli" cookbook:broccoli_burger recipeIngredient "2 large eggs" cookbook:broccoli_burger recipeIngredient "80&nbsp;ml (&frac14;&nbsp;cup) water" cookbook:broccoli_burger recipeIngredient "lettuce" cookbook:broccoli_burger recipeIngredient "mayonnaise" cookbook:broccoli_burger recipeIngredient "salt and pepper, to taste" cookbook:broccoli_burger recipeIngredient "toasted buns or bread" cookbook:broccoli_burger recipeInstructions ["In a bowl, beat eggs.","Stir in broccoli, almonds, onion, breadcrumbs and water.","Add salt and pepper to taste.","On an oiled 30&nbsp;cm&nbsp;x&nbsp;38&nbsp;cm (12&nbsp;by&nbsp;15&nbsp;inch) baking sheet shape mixture into 4 patties, each 2cm (3\/4 inch) thick.","Bake in 190 \u00b0C (375 \u00b0F) oven, turning halfway through cooking, until each side is golden brown, about 25 minutes total.","Serve on buns with mayonnaise and lettuce."] cookbook:broccoli_burger type cookbook:recipes cookbook:broccoli_burger url https://en.wikibooks.org/wiki/Cookbook:Broccoli_Burger cookbook:broccoli_(calabrese) type cookbook:autumn_ingredients cookbook:broccoli_kugel name "Broccoli Kugel" cookbook:broccoli_kugel recipeCategory category:baked_recipes cookbook:broccoli_kugel recipeCategory category:broccoli_recipes cookbook:broccoli_kugel recipeCategory category:egg_recipes cookbook:broccoli_kugel recipeCategory category:main_course_recipes cookbook:broccoli_kugel recipeCategory category:sabbath_recipes cookbook:broccoli_kugel recipeIngredient "1/2 cup flour" cookbook:broccoli_kugel recipeIngredient "1/2 cup margarine" cookbook:broccoli_kugel recipeIngredient "1/2 teaspoon pepper" cookbook:broccoli_kugel recipeIngredient "1 cup mayonnaise" cookbook:broccoli_kugel recipeIngredient "1 cup water" cookbook:broccoli_kugel recipeIngredient "1 tablespoon parve chicken soup powder" cookbook:broccoli_kugel recipeIngredient "2 tablespoons onion soup mix" cookbook:broccoli_kugel recipeIngredient "3 lbs frozen chopped broccoli, thawed" cookbook:broccoli_kugel recipeIngredient "4 teaspoons pine nuts" cookbook:broccoli_kugel recipeIngredient "6 eggs" cookbook:broccoli_kugel recipeInstructions ["Preheat oven to 350 degrees F (175C).","Melt margarine and stir in flour.","Add water, chicken soup power and mayonnaise and stir until thickened.","Remove from heat and add remaining ingredients.","Pour into 9x13 inch pan and bake for approximately 1 hour, until center is firm"] cookbook:broccoli_kugel type cookbook:recipes cookbook:broccoli_kugel url https://en.wikibooks.org/wiki/Cookbook:Broccoli_Kugel cookbook:broccoli label "broccoli" cookbook:broccoli label "broccoli florets" cookbook:broccoli label "calabrese" cookbook:broccoli name "Broccoli" cookbook:broccoli name "Calabrese" cookbook:broccolini label "broccolini" cookbook:broccolini name "Broccolini" cookbook:broccolini recipeCategory category:brassicas cookbook:broccolini type cookbook:brassicas cookbook:broccolini type cookbook:ingredients cookbook:broccolini url https://en.wikibooks.org/wiki/Cookbook:Broccolini cookbook:broccoli_(purple_sprouting) type cookbook:winter_ingredients cookbook:broccoli_rabe label "broccoli rabe" cookbook:broccoli_rabe name "Broccoli rabe" cookbook:broccoli_rabe name "Broccoli Rabe" cookbook:broccoli_rabe recipeCategory category:brassicas cookbook:broccoli_rabe type cookbook:brassicas cookbook:broccoli_rabe type cookbook:ingredients cookbook:broccoli_rabe url https://en.wikibooks.org/wiki/Cookbook:Broccoli_rabe cookbook:broccoli_rabe url https://en.wikibooks.org/wiki/Cookbook:Broccoli_Rabe cookbook:broccoli recipeCategory category:autumn_ingredients cookbook:broccoli recipeCategory category:brassicas cookbook:broccoli recipeCategory category:winter_ingredients cookbook:broccoli_salad difficulty 2 cookbook:broccoli_salad label "broccoli salad" cookbook:broccoli_salad name "Broccoli Salad" cookbook:broccoli_salad recipeCategory category:bacon_recipes cookbook:broccoli_salad recipeCategory category:broccoli_recipes cookbook:broccoli_salad recipeCategory category:easy_recipes cookbook:broccoli_salad recipeCategory category:mayonnaise_recipes cookbook:broccoli_salad recipeCategory category:raisin_recipes cookbook:broccoli_salad recipeCategory category:recipes_with_images cookbook:broccoli_salad recipeCategory category:salad_recipes cookbook:broccoli_salad recipeFoodstuff cookbook:apple cookbook:broccoli_salad recipeFoodstuff cookbook:bacon cookbook:broccoli_salad recipeFoodstuff cookbook:broccoli cookbook:broccoli_salad recipeFoodstuff cookbook:cider_vinegar cookbook:broccoli_salad recipeFoodstuff cookbook:lemon cookbook:broccoli_salad recipeFoodstuff cookbook:onion cookbook:broccoli_salad recipeFoodstuff cookbook:pecan cookbook:broccoli_salad recipeFoodstuff cookbook:raisin cookbook:broccoli_salad recipeFoodstuff cookbook:sugar cookbook:broccoli_salad recipeFoodstuff cookbook:sunflower cookbook:broccoli_salad recipeIngredient "½ cup pecans or sunflower seeds" cookbook:broccoli_salad recipeIngredient "½ cup sugar (or equivalent in artificial sweetener)" cookbook:broccoli_salad recipeIngredient "1 cup mayonnaise" cookbook:broccoli_salad recipeIngredient "1 cup raisins, plumped in boiling water" cookbook:broccoli_salad recipeIngredient "7 to 8 cups broccoli florets. Two bunches of broccoli supplies enough florets. If not, then add stems and stalk (peeled and chopped finely)." cookbook:broccoli_salad recipeIngredient "dash of cider vinegar or lemon juice" cookbook:broccoli_salad recipeIngredient "for each cup of broccoli, one slice of crisp fried bacon, crumbled (smoked bacon works well)" cookbook:broccoli_salad recipeIngredient "one apple, chopped (optional)" cookbook:broccoli_salad recipeIngredient "one red or sweet onion, chopped (Vidalia are recommended)" cookbook:broccoli_salad recipeInstructions ["Whisk mayonnaise, sugar, and vinegar or lemon juice.","Mix remaining ingredients and combine completely in a large bowl.","Cover.","Cool in the refrigerator overnight before serving."] cookbook:broccoli_salad recipeNotes "*Keep refrigerated. *May be served with additional pecans or sunflower seeds sprinkled over the top. " cookbook:broccoli_salad recipeYield 12 cookbook:broccoli_salad totalTime "overnight" cookbook:broccoli_salad type cookbook:recipes cookbook:broccoli_salad url https://en.wikibooks.org/wiki/Cookbook:Broccoli_Salad cookbook:broccoli_stir_fry label "broccoli stir fry" cookbook:broccoli_stir_fry label "stir-fry" cookbook:broccoli_stir_fry label "stir fry, broccoli" cookbook:broccoli_stir_fry name "Broccoli Stir Fry" cookbook:broccoli_stir_fry recipeCategory category:broccoli_recipes cookbook:broccoli_stir_fry recipeCategory category:chicken_recipes cookbook:broccoli_stir_fry recipeCategory category:east_asian_recipes cookbook:broccoli_stir_fry recipeCategory category:main_course_recipes cookbook:broccoli_stir_fry recipeCategory category:meat_recipes cookbook:broccoli_stir_fry recipeCategory category:stir_fry_recipes cookbook:broccoli_stir_fry recipeCookingTechnique cookbook:frying cookbook:broccoli_stir_fry recipeCookingTechnique cookbook:stir-frying cookbook:broccoli_stir_fry recipeCuisine cookbook:east_asian_cuisines cookbook:broccoli_stir_fry recipeEquipment cookbook:wok cookbook:broccoli_stir_fry recipeFoodstuff cookbook:broccoli cookbook:broccoli_stir_fry recipeFoodstuff cookbook:chicken cookbook:broccoli_stir_fry recipeFoodstuff cookbook:ginger cookbook:broccoli_stir_fry recipeFoodstuff cookbook:oil_and_fat cookbook:broccoli_stir_fry recipeFoodstuff cookbook:sesame_oil cookbook:broccoli_stir_fry recipeFoodstuff cookbook:sesame_seed cookbook:broccoli_stir_fry recipeFoodstuff cookbook:soy_sauce cookbook:broccoli_stir_fry recipeIngredient "broccoli" cookbook:broccoli_stir_fry recipeIngredient "chicken or other meat." cookbook:broccoli_stir_fry recipeIngredient "oil to fry with, possibly including sesame oil" cookbook:broccoli_stir_fry recipeIngredient "powdered ginger (optional)" cookbook:broccoli_stir_fry recipeIngredient "sesame seeds" cookbook:broccoli_stir_fry recipeIngredient "soy sauce" cookbook:broccoli_stir_fry recipeInstructions ["Cut raw meat into small pieces.","Chop the broccoli head into medium-small pieces, perhaps 1.2-inch diameter. Cut the stalk to be like disks, 1\/8-inch thick.","Place oil in a wok and turn on the heat. High temperatures can produce a better result, but require rapid stirring to prevent burning. Slow beginners should use lower temperatures. Split the cooking into batches as needed to ensure that your wok is not too full; there should be plenty of room to stir and toss the food in your wok. You may prefer to cook each ingredient separately, then mix them at the end.","Place sesame seeds into the wok. Stir fry them until they are golden-brown. Remove them, and put them aside for later.","Stir-fry the meat. Drain juices and add more oil as needed.","Add soy sauce. For a typical wok full of food, add a tablespoon. If using low-salt soy sauce, you can add much more without making the food too salty.","Add back the sesame seeds.","If using ginger, add about 1\/4 teaspoon, depending on taste. Ginger is somewhat hot.","Add the broccoli, stalks first. When done, the broccoli should be just slightly softened. Broccoli should end up being very bright green, losing the bluish cast but not gaining any hint of a yellow-brown cast."] cookbook:broccoli_stir_fry type cookbook:recipes cookbook:broccoli_stir_fry url https://en.wikibooks.org/wiki/Cookbook:Broccoli_Stir_Fry cookbook:broccoli type cookbook:brassicas cookbook:broccoli type cookbook:ingredients cookbook:broccoli url https://en.wikibooks.org/wiki/Cookbook:Broccoli cookbook:broccoli url https://en.wikibooks.org/wiki/Cookbook:Calabrese cookbook:brodu label "brodu" cookbook:brodu_tac-canga label "brodu tac-canga" cookbook:broiled_sirloin_steak name "Broiled Sirloin Steak" cookbook:broiled_sirloin_steak recipeCategory category:beef_recipes cookbook:broiled_sirloin_steak recipeCategory category:broiled_recipes cookbook:broiled_sirloin_steak recipeCategory category:main_course_recipes cookbook:broiled_sirloin_steak recipeIngredient "1 top sirloin steak (also known as a top butt and center cut sirloin steak)" cookbook:broiled_sirloin_steak recipeIngredient "Olive oil" cookbook:broiled_sirloin_steak recipeIngredient "Salt and freshly ground black pepper" cookbook:broiled_sirloin_steak recipeInstructions ["Place a rack in the upper third of the oven and another right below it. Place a tray of aluminum foil on the lower rack. Preheat your broiler.","Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.","Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140 degrees F for medium rare, 155 for medium, and 165 for toast.","Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm."] cookbook:broiled_sirloin_steak type cookbook:recipes cookbook:broiled_sirloin_steak url https://en.wikibooks.org/wiki/Cookbook:Broiled_Sirloin_Steak cookbook:broiler label "broiler" cookbook:broiler_pan label "broiler pan" cookbook:broiling label "broil" cookbook:broiling label "broiled" cookbook:broiling label "broiler" cookbook:broiling label "broiling" cookbook:broiling label "grilling" cookbook:broiling name "Broil" cookbook:broiling name "Broiling" cookbook:broiling type cookbook:cooking_techniques cookbook:broiling url https://en.wikibooks.org/wiki/Cookbook:Broil cookbook:broiling url https://en.wikibooks.org/wiki/Cookbook:Broiling cookbook:broodpap label "broodpap" cookbook:broth label "beef broth" cookbook:broth label "broth" cookbook:broth label "chicken broth" cookbook:broth label "clear chicken broth" cookbook:broth label "vegetable broth" cookbook:broth name "Broth" cookbook:broth recipeCategory category:cookbook_pages_with_recipe_lists cookbook:broth recipeCategory category:ingredients cookbook:broth recipeCategory category:soup_recipes cookbook:broth recipeCategory category:stock_recipes cookbook:broth type cookbook:ingredients cookbook:broth url https://en.wikibooks.org/wiki/Cookbook:Broth cookbook:browned_rice difficulty 2 cookbook:browned_rice name "Browned Rice" cookbook:browned_rice recipeCategory category:baked_recipes cookbook:browned_rice recipeCategory category:easy_recipes cookbook:browned_rice recipeCategory category:recipes_with_metric_units cookbook:browned_rice recipeCategory category:rice_recipes cookbook:browned_rice recipeCategory category:side_dish_recipes cookbook:browned_rice recipeCookingTechnique cookbook:baking cookbook:browned_rice recipeCookingTechnique cookbook:sautéing cookbook:browned_rice recipeFoodstuff cookbook:margarine cookbook:browned_rice recipeFoodstuff cookbook:onion cookbook:browned_rice recipeFoodstuff cookbook:rice cookbook:browned_rice recipeIngredient "½ cup (120g) uncooked rice" cookbook:browned_rice recipeIngredient "½ stick margarine" cookbook:browned_rice recipeIngredient "1 can beef consommé" cookbook:browned_rice recipeIngredient "1 small onion, chopped" cookbook:browned_rice recipeInstructions ["Saut\u00e9 onion in margarine over medium heat.","Mix rice and consomm\u00e9 in a baking dish. Pour onion and margarine over rice and consomm\u00e9 and mix.","Bake covered for 30 minutes at 350&nbsp;\u00b0F (180&nbsp;\u00b0C).","Remove from oven, add \u00bd can water over rice mixture.","Cover and cook an additional 30 minutes."] cookbook:browned_rice recipeYield 4 persons cookbook:browned_rice totalTime "90 minutes" cookbook:browned_rice type cookbook:recipes cookbook:browned_rice url https://en.wikibooks.org/wiki/Cookbook:Browned_Rice cookbook:brown_gravy label "brown gravy" cookbook:brown_gravy name "Brown Gravy" cookbook:brown_gravy recipeCategory category:boiled_recipes cookbook:brown_gravy recipeCategory category:gravy_recipes cookbook:brown_gravy recipeCategory category:pan_fried_recipes cookbook:brown_gravy recipeCategory category:recipes_with_metric_units cookbook:brown_gravy recipeCategory category:sauce_recipes cookbook:brown_gravy recipeCategory category:vegetarian_recipes cookbook:brown_gravy recipeFoodstuff cookbook:flour cookbook:brown_gravy recipeFoodstuff cookbook:onion cookbook:brown_gravy recipeFoodstuff cookbook:salt cookbook:brown_gravy recipeFoodstuff cookbook:stock cookbook:brown_gravy recipeFoodstuff cookbook:vegetable_oil cookbook:brown_gravy recipeFoodstuff cookbook:yeast_extract cookbook:brown_gravy recipeIngredient "1&frac12; C vegetable stock (or beef or mushroom stock)" cookbook:brown_gravy recipeIngredient "1 t salt" cookbook:brown_gravy recipeIngredient "1 t yeast extract" cookbook:brown_gravy recipeIngredient "2 T chopped onion" cookbook:brown_gravy recipeIngredient "2 T flour" cookbook:brown_gravy recipeIngredient "2 T vegetable oil" cookbook:brown_gravy recipeIngredient "Pepper to taste" cookbook:brown_gravy type cookbook:recipes cookbook:brown_gravy url https://en.wikibooks.org/wiki/Cookbook:Brown_Gravy cookbook:brownie label "brownie" cookbook:brownie label "brownie mix" cookbook:brownie label "brownies" cookbook:brownie name "Brownie" cookbook:brownie recipeCategory category:brownie_recipes cookbook:brownie recipeCategory category:chocolate_recipes cookbook:brownie recipeCategory category:dessert_recipes cookbook:brownie type cookbook:recipes cookbook:brownie url https://en.wikibooks.org/wiki/Cookbook:Brownie cookbook:browning label "brown" cookbook:browning label "browned" cookbook:browning label "browning" cookbook:browning name "Brown" cookbook:browning name "Browning" cookbook:browning recipeCategory category:cooking_techniques cookbook:browning type cookbook:cooking_techniques cookbook:browning url https://en.wikibooks.org/wiki/Cookbook:Brown cookbook:browning url https://en.wikibooks.org/wiki/Cookbook:Browning cookbook:brown_rice_casserole difficulty 1 cookbook:brown_rice_casserole name "Brown Rice Casserole" cookbook:brown_rice_casserole recipeCategory category:almond_recipes cookbook:brown_rice_casserole recipeCategory category:american_recipes cookbook:brown_rice_casserole recipeCategory category:baked_recipes cookbook:brown_rice_casserole recipeCategory category:casserole_recipes cookbook:brown_rice_casserole recipeCategory category:cheese_recipes cookbook:brown_rice_casserole recipeCategory category:inexpensive_recipes cookbook:brown_rice_casserole recipeCategory category:mushroom_recipes cookbook:brown_rice_casserole recipeCategory category:pea_recipes cookbook:brown_rice_casserole recipeCategory category:rice_recipes cookbook:brown_rice_casserole recipeCategory category:side_dish_recipes cookbook:brown_rice_casserole recipeCategory category:vegetarian_recipes cookbook:brown_rice_casserole recipeCategory category:very_easy_recipes cookbook:brown_rice_casserole recipeCookingTechnique cookbook:baking cookbook:brown_rice_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:brown_rice_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:brown_rice_casserole recipeCuisine cookbook:new_england_cuisine cookbook:brown_rice_casserole recipeEquipment cookbook:oven cookbook:brown_rice_casserole recipeEquipment cookbook:pots_and_pans cookbook:brown_rice_casserole recipeFoodstuff cookbook:almond cookbook:brown_rice_casserole recipeFoodstuff cookbook:cheese cookbook:brown_rice_casserole recipeFoodstuff cookbook:cooking_spray cookbook:brown_rice_casserole recipeFoodstuff cookbook:mushroom cookbook:brown_rice_casserole recipeFoodstuff cookbook:pea cookbook:brown_rice_casserole recipeFoodstuff cookbook:rice cookbook:brown_rice_casserole recipeIngredient "½ cup slivered almonds" cookbook:brown_rice_casserole recipeIngredient "1 (15-ounce) can sweet peas" cookbook:brown_rice_casserole recipeIngredient "1 (4-ounce) can mushrooms" cookbook:brown_rice_casserole recipeIngredient "3 cups cooked brown rice" cookbook:brown_rice_casserole recipeIngredient "8 ounces cubed processed cheese" cookbook:brown_rice_casserole recipeIngredient "cooking spray" cookbook:brown_rice_casserole recipeInstructions ["Preheat oven to 350\u00b0F.","Cook rice according to instructions.","Combine cheese, mushrooms, peas, and rice in large bowl.","Coat 1\u00bd quart baking pan with cooking spray.","Move mixed ingredients to baking dish.","Cover and bake for 20 to 25 minutes.","Sprinkle almonds on top","Bake 5 minutes more."] cookbook:brown_rice_casserole recipeNotes "* Instant brown rice will work fine. * Mushroom 'stems & pieces' are okay. " cookbook:brown_rice_casserole recipeYield 6 to 8 cookbook:brown_rice_casserole totalTime "½ hour, plus a few minutes prep time" cookbook:brown_rice_casserole type cookbook:recipes cookbook:brown_rice_casserole url https://en.wikibooks.org/wiki/Cookbook:Brown_Rice_Casserole cookbook:brown_rice label "brown" cookbook:brown_rice_with_ground_turkey difficulty 3 cookbook:brown_rice_with_ground_turkey label "brown rice with ground turkey" cookbook:brown_rice_with_ground_turkey name "Brown Rice with Ground Turkey" cookbook:brown_rice_with_ground_turkey recipeCategory category:boiled_recipes cookbook:brown_rice_with_ground_turkey recipeCategory category:californian_recipes cookbook:brown_rice_with_ground_turkey recipeCategory category:main_course_recipes cookbook:brown_rice_with_ground_turkey recipeCategory category:medium_difficulty_recipes cookbook:brown_rice_with_ground_turkey recipeCategory category:pan_fried_recipes cookbook:brown_rice_with_ground_turkey recipeCategory category:rice_recipes cookbook:brown_rice_with_ground_turkey recipeCategory category:turkey_recipes cookbook:brown_rice_with_ground_turkey recipeCuisine cookbook:cuisine_of_california cookbook:brown_rice_with_ground_turkey recipeEquipment cookbook:frying_pan cookbook:brown_rice_with_ground_turkey recipeEquipment cookbook:rice_cooker cookbook:brown_rice_with_ground_turkey recipeEquipment cookbook:wok cookbook:brown_rice_with_ground_turkey recipeFoodstuff cookbook:chiles cookbook:brown_rice_with_ground_turkey recipeFoodstuff cookbook:rice cookbook:brown_rice_with_ground_turkey recipeFoodstuff cookbook:tomato cookbook:brown_rice_with_ground_turkey recipeFoodstuff cookbook:vegetable_oil cookbook:brown_rice_with_ground_turkey recipeIngredient "1 12 oz can diced tomatoes with green chilies (90 calories, 18&nbsp;g Carbs, 3&nbsp;g protein, 3&nbsp;g dietary fiber)" cookbook:brown_rice_with_ground_turkey recipeIngredient "1 ounce vegetable oil (120 calories)" cookbook:brown_rice_with_ground_turkey recipeIngredient "1 tablespoon Teriyaki Sauce (10 calories, 2&nbsp;g carbs, 1&nbsp;g sugar)" cookbook:brown_rice_with_ground_turkey recipeIngredient "20 ounces of extra lean ground turkey breast (600 calories, 130&nbsp;g protein, cholesterol 225&nbsp;mg)" cookbook:brown_rice_with_ground_turkey recipeIngredient "2 cups cooked brown rice (300 Calories, 66&nbsp;g Carbs, 8&nbsp; Protein)" cookbook:brown_rice_with_ground_turkey recipeIngredient "Seasonings to taste: e.g., garlic powder, lemon pepper, All Spice, etc." cookbook:brown_rice_with_ground_turkey recipeInstructions ["Put rice and water in pan or rice cooker to cook, I used the 10-minute variety.","Spray skillet with cooking spray, sprinkle in garlic powder and other seasonings. Put in turkey and crumble it as it cooks. Add can of tomatoes (a whole can is actually too much for us but it still tasted good.) Mix with turkey till turkey is cooked.","Rice will be done before ground turkey. Use a wok or deep skillet, add cooking oil add 1-teaspoon All Spice and\/or other seasonings. As pan heats slowly add cooked rice (watch for splattering of hot oil). When rice is heated evenly add Teriyaki Sauce and mix it evenly.","When ground turkey is done cooking add it to rice in wok, mix it thoroughly and serve.","Total calories of meal 1120 divided by 4 servings = 280 calories","Total carbs 86&nbsp;g divided by 4 servings = 21.5&nbsp;g carbs","*Total sugar 10&nbsp;g divided by 4 servings = 2.5&nbsp;g sugars","Total protein 141&nbsp;g divided by 4 servings = 35.25&nbsp;g protein","Total cholesterol 225&nbsp;mg divided by 4 serving = 56.25&nbsp;mg. cholesterol"] cookbook:brown_rice_with_ground_turkey recipeYield 4 cookbook:brown_rice_with_ground_turkey totalTime "30 minutes" cookbook:brown_rice_with_ground_turkey type cookbook:recipes cookbook:brown_rice_with_ground_turkey url https://en.wikibooks.org/wiki/Cookbook:Brown_Rice_with_Ground_Turkey cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) label "pandora's feast" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) name "Pandora's Feast" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) url https://en.wikibooks.org/wiki/Cookbook:Pandora's_Feast cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) label "pandora's feast" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) name "Brown Rice with Other Starches and Vegetables (Pandora's Feast)" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeCategory category:rice_recipes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora\'s_feast) recipeCategory category:rice_recipes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeCategory category:vegan_recipes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora\'s_feast) recipeCategory category:vegan_recipes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeCategory category:vegetable_recipes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora\'s_feast) recipeCategory category:vegetable_recipes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeCookingTechnique cookbook:chopping cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeCuisine cookbook:cuisine_of_china cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeCuisine cookbook:vegan_cuisine cookbook:brown_rice_with_other_starches_and_vegetables_(pandora\'s_feast) recipeCuisine cookbook:vegan_cuisine cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeEquipment cookbook:rice_cooker cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:beet cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:black_bean cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:garlic cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:kale cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:kidney_bean cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:legumes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:nutritional_yeast cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:oil_and_fat cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:olive_oil cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:pinto_bean cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:potato cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:rice cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:sesame_seed cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:soy_sauce cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:squash cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeFoodstuff cookbook:sweet_potato cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "1 clove garlic, chopped" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "1 cup beet, cubed" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "1 cup black, pinto, kidney or other beans" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "1 cup brown rice" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "1 cup kale, chopped" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "1 cup potato, cubed" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "1 cup squash, cubed" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "1 cup sweet potato, cubed" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "2 cups water" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "black sesame seeds" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "nutritional yeast" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "olive oil, hemp oil, flaxseed oil, or other nutritious oil" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "soy sauce" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeIngredient "Thai sweet black rice" cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) recipeInstructions ["Add the brown rice and water to the rice cooker. If you have "Thai sweet black rice" or "Chinese forbidden black rice", replace about 10% of your brown rice with this and your finished product will be a lovely purple and will have a different taste.","The beans should either be pre-soaked for at least 8 hours and boiled briskly for 20 minutes (preferred) or from a can. Drain, rinse, and add these to the rice cooker. (It is important to soak and pre-cook dried beans. Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (the slow cooker will not do - it can even make things worse) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain - they will then need another 60-90 minutes slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin.)","If using, add the garlic to the cooker.","If using, add the sweet potato, squash, beet or potato, chop into cubes 1cm x 1cm for optimal cooking.","On a fuzzy logic cooker, set the cooker to the brown rice setting and turn it on. For an on\/off cooker, turn it on.","If using, chop the kale.","In about 20&ndash;40 minutes, your cooker will complete cooking the rice. When the cooker is finished, open the lid, add the kale, and wait about another minute or two.","Open and serve. Top with oil, yeast, soy sauce and\/or sesame seeds, to taste."] cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) type cookbook:recipes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora\'s_feast) type cookbook:recipes cookbook:brown_rice_with_other_starches_and_vegetables_(pandora's_feast) url https://en.wikibooks.org/wiki/Cookbook:Brown_Rice_with_Other_Starches_and_Vegetables_(Pandora's_Feast) cookbook:brown_sauces recipeCategory category:sauce_recipes cookbook:brown_sauces type cookbook:recipes cookbook:brown_stock label "brown stock" cookbook:brown_stock name "Brown stock" cookbook:brown_stock name "Brown Stock" cookbook:brown_stock name "Estouffade" cookbook:brown_stock name "Fonds Brun" cookbook:brown_stock recipeCategory category:stock_recipes cookbook:brown_stock type cookbook:ingredients cookbook:brown_stock url https://en.wikibooks.org/wiki/Cookbook:Brown_stock cookbook:brown_stock url https://en.wikibooks.org/wiki/Cookbook:Brown_Stock cookbook:brown_stock url https://en.wikibooks.org/wiki/Cookbook:Estouffade cookbook:brown_stock url https://en.wikibooks.org/wiki/Cookbook:Fonds_Brun cookbook:brown_sugar_brownies difficulty 2 cookbook:brown_sugar_brownies name "Brown Sugar Brownies" cookbook:brown_sugar_brownies recipeCategory category:american_dessert_recipes cookbook:brown_sugar_brownies recipeCategory category:baking_recipes cookbook:brown_sugar_brownies recipeCategory category:brownie_recipes cookbook:brown_sugar_brownies recipeCategory category:chocolate_recipes cookbook:brown_sugar_brownies recipeCategory category:cookie_recipes cookbook:brown_sugar_brownies recipeCategory category:easy_recipes cookbook:brown_sugar_brownies recipeCategory category:inexpensive_recipes cookbook:brown_sugar_brownies recipeCategory category:vegetarian_recipes cookbook:brown_sugar_brownies recipeCategory category:walnut_recipes cookbook:brown_sugar_brownies recipeCookingTechnique cookbook:baking cookbook:brown_sugar_brownies recipeCookingTechnique cookbook:beat cookbook:brown_sugar_brownies recipeCookingTechnique cookbook:chopping cookbook:brown_sugar_brownies recipeEquipment cookbook:dutch_oven cookbook:brown_sugar_brownies recipeEquipment cookbook:oven cookbook:brown_sugar_brownies recipeEquipment cookbook:pots_and_pans cookbook:brown_sugar_brownies recipeFoodstuff cookbook:brown_sugar cookbook:brown_sugar_brownies recipeFoodstuff cookbook:butter cookbook:brown_sugar_brownies recipeFoodstuff cookbook:chocolate cookbook:brown_sugar_brownies recipeFoodstuff cookbook:egg cookbook:brown_sugar_brownies recipeFoodstuff cookbook:flour cookbook:brown_sugar_brownies recipeFoodstuff cookbook:margarine cookbook:brown_sugar_brownies recipeFoodstuff cookbook:walnut cookbook:brown_sugar_brownies recipeIngredient "½ cup (1 stick) butter or margarine, softened" cookbook:brown_sugar_brownies recipeIngredient "½ cup all-purpose flour" cookbook:brown_sugar_brownies recipeIngredient "1 cup coarsely chopped walnuts" cookbook:brown_sugar_brownies recipeIngredient "1 cup packed light brown sugar" cookbook:brown_sugar_brownies recipeIngredient "2 eggs" cookbook:brown_sugar_brownies recipeIngredient "2 ounces (2 squares) unsweetened chocolate, melted" cookbook:brown_sugar_brownies recipeInstructions ["Preheat oven to 325\u00b0F, or Dutch oven to a moderately slow heat. ''about 5 "Mississippi's"''","Grease an 8x8x2 inch baking pan.","Beat sugar and butter until fluffy.","Beat in eggs.","Beat in chocolate.","Beat in flour.","Stir in nuts.","Pour into pan or Dutch oven.","Bake about 25 minutes.","Cool in pan.","Cut into squares."] cookbook:brown_sugar_brownies recipeYield 2 dozen cookbook:brown_sugar_brownies totalTime "½ hour preparation, 1 hour total" cookbook:brown_sugar_brownies type cookbook:recipes cookbook:brown_sugar_brownies url https://en.wikibooks.org/wiki/Cookbook:Brown_Sugar_Brownies cookbook:brown_sugar_icing difficulty 2 cookbook:brown_sugar_icing label "brown sugar icing" cookbook:brown_sugar_icing name "Brown Sugar Icing" cookbook:brown_sugar_icing recipeCategory category:american_recipes cookbook:brown_sugar_icing recipeCategory category:easy_recipes cookbook:brown_sugar_icing recipeCategory category:frosting_and_icing_recipes cookbook:brown_sugar_icing recipeCategory category:gluten-free_recipes cookbook:brown_sugar_icing recipeCategory category:inexpensive_recipes cookbook:brown_sugar_icing recipeCategory category:milk_recipes cookbook:brown_sugar_icing recipeCategory category:vegetarian_recipes cookbook:brown_sugar_icing recipeCookingTechnique cookbook:boiling cookbook:brown_sugar_icing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:brown_sugar_icing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:brown_sugar_icing recipeCuisine cookbook:new_england_cuisine cookbook:brown_sugar_icing recipeFoodstuff cookbook:brown_sugar cookbook:brown_sugar_icing recipeFoodstuff cookbook:butter cookbook:brown_sugar_icing recipeFoodstuff cookbook:cream cookbook:brown_sugar_icing recipeFoodstuff cookbook:vanilla cookbook:brown_sugar_icing recipeIngredient "1 tablespoon butter" cookbook:brown_sugar_icing recipeIngredient "1 teaspoon vanilla" cookbook:brown_sugar_icing recipeIngredient "2 cups brown sugar" cookbook:brown_sugar_icing recipeIngredient "⅔ cup cream" cookbook:brown_sugar_icing recipeInstructions ["Boil sugar and cream together until a soft ball forms in cold water.","Cool to 125\u00b0F.","Add vanilla and butter; beat until thick enough to spread."] cookbook:brown_sugar_icing recipeYield enough for 1 cake cookbook:brown_sugar_icing totalTime "½ hour" cookbook:brown_sugar_icing type cookbook:recipes cookbook:brown_sugar_icing url https://en.wikibooks.org/wiki/Cookbook:Brown_Sugar_Icing cookbook:brown_sugar label "brown sugar" cookbook:brown_sugar label "dark brown sugar" cookbook:brown_sugar label "light brown sugar" cookbook:brown_sugar name "Brown Sugar" cookbook:brown_sugar recipeCategory category:featured_ingredients cookbook:brown_sugar recipeCategory category:sweeteners cookbook:brown_sugar type cookbook:featured_ingredients cookbook:brown_sugar type cookbook:ingredients cookbook:brown_sugar type cookbook:sweeteners cookbook:brown_sugar url https://en.wikibooks.org/wiki/Cookbook:Brown_Sugar cookbook:brown_windsor_soup name "Brown Windsor Soup" cookbook:brown_windsor_soup recipeCategory category:boiled_recipes cookbook:brown_windsor_soup recipeCategory category:english_recipes cookbook:brown_windsor_soup recipeCategory category:lamb_recipes cookbook:brown_windsor_soup recipeCategory category:mutton_recipes cookbook:brown_windsor_soup recipeCategory category:pan_fried_recipes cookbook:brown_windsor_soup recipeCategory category:soup_recipes cookbook:brown_windsor_soup recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:brown_windsor_soup recipeFoodstuff cookbook:beef cookbook:brown_windsor_soup recipeFoodstuff cookbook:butter cookbook:brown_windsor_soup recipeFoodstuff cookbook:flour cookbook:brown_windsor_soup recipeFoodstuff cookbook:lamb cookbook:brown_windsor_soup recipeFoodstuff cookbook:mutton cookbook:brown_windsor_soup recipeFoodstuff cookbook:onion cookbook:brown_windsor_soup recipeFoodstuff cookbook:potato cookbook:brown_windsor_soup recipeIngredient "Butter" cookbook:brown_windsor_soup recipeIngredient "Plain flour" cookbook:brown_windsor_soup recipeIngredient "Variety of meat including lamb, mutton and beef" cookbook:brown_windsor_soup recipeIngredient "Vegetables including onion, potato and other root vegetables" cookbook:brown_windsor_soup recipeInstructions ["Roll bite-sized pieces of lamb\/mutton and beef in plain flour so they're well dusted, and brown in butter over a medium heat. The slow cooking process (and later pureeing) means cheaper cuts of meat can be used, if desired.","Stir in chopped vegetables - an onion, a potato and some root vegetables would be traditional - add beef stock and bouquet garni. Simmer on a low heat for an hour or two to allow everything to tenderise.","Puree the soup. You can chill at this point and reheat when required, or eat it as it is.","Just before serving, stir a good tablespoon of Madeira into the pot.","[https:\/\/en.wikipedia.org\/wiki\/Brown_Windsor_soup Brown Windsor Soup] Wikipedia"] cookbook:brown_windsor_soup type cookbook:recipes cookbook:brown_windsor_soup url https://en.wikibooks.org/wiki/Cookbook:Brown_Windsor_Soup cookbook:brungiel_mimli label "brungiel mimli" cookbook:brunost label "brunost" cookbook:brunswick_stew label "brunswick stew" cookbook:bruschetta difficulty 1 cookbook:bruschetta label "bruschetta" cookbook:bruschetta name "Bruschetta" cookbook:bruschetta recipeCategory category:appetizer_recipes cookbook:bruschetta recipeCategory category:italian_recipes cookbook:bruschetta recipeCategory category:recipes_with_metric_units cookbook:bruschetta recipeCategory category:tomato_recipes cookbook:bruschetta recipeCategory category:vegetarian_recipes cookbook:bruschetta recipeCategory category:very_easy_recipes cookbook:bruschetta recipeCuisine cookbook:cuisine_of_italy cookbook:bruschetta recipeFoodstuff cookbook:basil cookbook:bruschetta recipeFoodstuff cookbook:garlic cookbook:bruschetta recipeFoodstuff cookbook:olive_oil cookbook:bruschetta recipeFoodstuff cookbook:pepper cookbook:bruschetta recipeFoodstuff cookbook:salt cookbook:bruschetta recipeFoodstuff cookbook:tomato cookbook:bruschetta recipeIngredient "1/2 head garlic" cookbook:bruschetta recipeIngredient "1 loaf of Italian or French bread, sliced 1/2 inch (c. 1cm) thick on the bias" cookbook:bruschetta recipeIngredient "Extra-virgin olive oil" cookbook:bruschetta recipeIngredient "Kosher salt or sea salt and freshly ground black pepper" cookbook:bruschetta recipeIngredient "Toppings of your choice (see examples below)" cookbook:bruschetta recipeInstructions ["Toast the bread slices in a toaster oven, under a broiler, or on a grill, until they turn golden.","Immediately rub the bread with the cut side of the garlic. Sprinkle with salt and black pepper and drizzle generously with extra-virgin olive oil.","Serve warm topped with whatever combinations of seasonal ingredients you choose - ''e.g.'', chopped tomatoes with arugula or basil, cooked white beans (topped, if you like, with saut\u00e9ed kale), saut\u00e9ed mushrooms (preferably wild varieties), minced anchovies flavored with wine vinegar and herbs, thinly-sliced pancetta crisped under the broiler, or a Pugliese-style chopped mixture of summer vegetables (red onion, cucumber, tomatoes, oregano, flat-leaf parsley, basil, and red pepper flakes).<ref name=Field><\/ref>"] cookbook:bruschetta recipeYield depends on loaf size cookbook:bruschetta totalTime "10 minutes" cookbook:bruschetta type cookbook:recipes cookbook:bruschetta url https://en.wikibooks.org/wiki/Cookbook:Bruschetta cookbook:brussels_sprout label "brussels sprouts" cookbook:brussels_sprout label "sprout mix" cookbook:brussels_sprout name "Brussels Sprout" cookbook:brussels_sprout recipeCategory category:brassicas cookbook:brussels_sprout recipeCategory category:winter_ingredients cookbook:brussels_sprout type cookbook:ingredients cookbook:brussels_sprout type cookbook:winter_ingredients cookbook:brussels_sprout url https://en.wikibooks.org/wiki/Cookbook:Brussels_Sprout cookbook:bryndzové_halušky name "Bryndzové halušky" cookbook:bryndzové_halušky recipeCategory category:boiled_recipes cookbook:bryndzové_halušky recipeCategory category:cheese_recipes cookbook:bryndzové_halušky recipeCategory category:dumpling_recipes cookbook:bryndzové_halušky recipeCategory category:potato_recipes cookbook:bryndzové_halušky recipeCategory category:recipes_with_metric_units cookbook:bryndzové_halušky recipeCategory category:side_dish_recipes cookbook:bryndzové_halušky recipeIngredient "100g pork fat or bacon, cooked, then cut up into small pieces (údenej slaniny). 1 US pound of thick-cut slabs of bacon works well here..." cookbook:bryndzové_halušky recipeIngredient "250 g flour (hladkej múky). Not needed, if you choose the potato gnocchi!" cookbook:bryndzové_halušky recipeIngredient "250 g sheep cheese, found in refrigerated dairy section of grocery stores (bryndze) If unable to find bryndze in U.S., can substitute crumbled goat cheese or one of several types of crumbled feta. Some feta are stronger-flavored, which would be preferrable here..." cookbook:bryndzové_halušky recipeIngredient "750 g peeled raw potatoes, finely grated (surové zemiaky, ošúpať a najemno nastrúhať) or if in a hurry, try boiling potato gnocchi, to replace the cooked-from-scratch halusky" cookbook:bryndzové_halušky recipeIngredient "salt, optional (soľ)" cookbook:bryndzové_halušky type cookbook:recipes cookbook:bryndzové_halušky url https://en.wikibooks.org/wiki/Cookbook:Bryndzové_halušky cookbook:bubble_and_squeak difficulty 2 cookbook:bubble_and_squeak label "bubble and squeak" cookbook:bubble_and_squeak name "Bubble and squeak" cookbook:bubble_and_squeak name "Bubble and Squeak" cookbook:bubble_and_squeak recipeCategory category:easy_recipes cookbook:bubble_and_squeak recipeCategory category:english_recipes cookbook:bubble_and_squeak recipeCategory category:pan_fried_recipes cookbook:bubble_and_squeak recipeCategory category:side_dish_recipes cookbook:bubble_and_squeak recipeCategory category:vegetable_recipes cookbook:bubble_and_squeak recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:bubble_and_squeak recipeFoodstuff cookbook:brussels_sprout cookbook:bubble_and_squeak recipeFoodstuff cookbook:cabbage cookbook:bubble_and_squeak recipeFoodstuff cookbook:carrot cookbook:bubble_and_squeak recipeFoodstuff cookbook:oil_and_fat cookbook:bubble_and_squeak recipeFoodstuff cookbook:onion cookbook:bubble_and_squeak recipeFoodstuff cookbook:pea cookbook:bubble_and_squeak recipeFoodstuff cookbook:potato cookbook:bubble_and_squeak recipeFoodstuff cookbook:vegetable cookbook:bubble_and_squeak recipeIngredient "1 medium onion, chopped, optional, red, white, or yellow only" cookbook:bubble_and_squeak recipeIngredient "1 tablespoon fat or oil" cookbook:bubble_and_squeak recipeIngredient "Various cooked vegetables, potatoes and cabbage, optionally carrots, peas, and Brussels sprouts." cookbook:bubble_and_squeak recipeInstructions ["Start by frying a chopped onion in fat or oil. (if using)","Chop the vegetables (which will have been boiled the previous day) together, and add to the pan.","Cook over a medium heat till the underside is golden brown and crispy, then turn it, scraping the crispy bits into the mix.","Repeat the turning and scraping a few times until browned and cooked through, then serve (often on crunchy toast)."] cookbook:bubble_and_squeak recipeYield varies cookbook:bubble_and_squeak totalTime "15 minutes" cookbook:bubble_and_squeak type cookbook:recipes cookbook:bubble_and_squeak url https://en.wikibooks.org/wiki/Cookbook:Bubble_and_squeak cookbook:bubble_and_squeak url https://en.wikibooks.org/wiki/Cookbook:Bubble_and_Squeak cookbook:bubble_tea difficulty 1 cookbook:bubble_tea label "bubble tea" cookbook:bubble_tea name "Bubble Tea" cookbook:bubble_tea recipeCategory category:beverage_recipes cookbook:bubble_tea recipeCategory category:gluten-free_recipes cookbook:bubble_tea recipeCategory category:recipes_with_images cookbook:bubble_tea recipeCategory category:taiwanese_recipes cookbook:bubble_tea recipeCategory category:tapioca_recipes cookbook:bubble_tea recipeCategory category:tea_recipes cookbook:bubble_tea recipeCategory category:vegetarian_recipes cookbook:bubble_tea recipeCategory category:very_easy_recipes cookbook:bubble_tea recipeFoodstuff cookbook:granulated_sugar cookbook:bubble_tea recipeFoodstuff cookbook:honey cookbook:bubble_tea recipeFoodstuff cookbook:milk cookbook:bubble_tea recipeFoodstuff cookbook:tapioca_pearls cookbook:bubble_tea recipeFoodstuff cookbook:tea cookbook:bubble_tea recipeIngredient "½ cup (125 mL) cooked bubble tea (tapioca) pearls: cook pearls according to the instruction on the package" cookbook:bubble_tea recipeIngredient "1 cup (250 mL) crushed ice" cookbook:bubble_tea recipeIngredient "1 cup (250 mL) homogenized milk, or to taste" cookbook:bubble_tea recipeIngredient "1 cup (250 mL) very strong chilled black tea" cookbook:bubble_tea recipeIngredient "honey or granulated sugar, to taste" cookbook:bubble_tea recipeInstructions ["Place pearls in a large parfait glass,","Combine all remaining ingredients in a cocktail shaker,","Shake vigorously until mixture is frothy","Pour into glass and serve with large-diameter straws."] cookbook:bubble_tea recipeYield one 16 ounce drink cookbook:bubble_tea totalTime "< 30 minutes" cookbook:bubble_tea type cookbook:recipes cookbook:bubble_tea url https://en.wikibooks.org/wiki/Cookbook:Bubble_Tea cookbook:bubur_candil label "bubur candil" cookbook:bubur_candil name "Bubur Candil" cookbook:bubur_candil recipeCategory category:coconut_recipes cookbook:bubur_candil recipeCategory category:indonesian_recipes cookbook:bubur_candil recipeCategory category:rice_recipes cookbook:bubur_candil recipeCategory category:soup_recipes cookbook:bubur_candil recipeCategory category:vegetarian_recipes cookbook:bubur_candil recipeCuisine cookbook:cuisine_of_indonesia cookbook:bubur_candil recipeFoodstuff cookbook:rice_flour cookbook:bubur_candil recipeFoodstuff cookbook:salt cookbook:bubur_candil recipeFoodstuff cookbook:tapioca_starch cookbook:bubur_candil recipeFoodstuff cookbook:water cookbook:bubur_candil recipeIngredient "¼ tsp salt" cookbook:bubur_candil recipeIngredient "120 gram tapioca flour" cookbook:bubur_candil recipeIngredient "175 ml water" cookbook:bubur_candil recipeIngredient "225 gram glutinous rice flour" cookbook:bubur_candil recipeInstructions ["Mix Glutinous Rice Flour and Tapioca Flour until well mixed. Make a well in the middle, pour in water and salt little by little. Mix well with hand until it formed a soft dough, so you can make a little balls shape with 1 cm diameter. Make sure that the dough is not to hard, if necessary add a bit more of water.","Boil a lot of water in a big stock pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they emerge on the surface of the boiling water. Take them out and drain.","For the sauce, mix all the sauce ingredients and boil until bubbly. Place the rice balls in the sauce. Cook for further 20 minutes and set aside."] cookbook:bubur_candil type cookbook:recipes cookbook:bubur_candil url https://en.wikibooks.org/wiki/Cookbook:Bubur_Candil cookbook:bubur_ketan_hitam name "Bubur ketan hitam" cookbook:bubur_ketan_hitam type cookbook:recipes cookbook:bubur_ketan_hitam url https://en.wikibooks.org/wiki/Cookbook:Bubur_ketan_hitam cookbook:buchteln difficulty 2 cookbook:buchteln label "buchteln" cookbook:buchteln name "Buchteln" cookbook:buchteln recipeCategory category:austrian_recipes cookbook:buchteln recipeCategory category:baking_recipes cookbook:buchteln recipeCategory category:bread_recipes cookbook:buchteln recipeCategory category:dessert_recipes cookbook:buchteln recipeCategory category:easy_recipes cookbook:buchteln recipeCategory category:recipes_with_images cookbook:buchteln recipeCategory category:recipes_with_metric_units cookbook:buchteln recipeCookingTechnique cookbook:scalding cookbook:buchteln recipeCuisine cookbook:cuisine_of_austria cookbook:buchteln recipeInstructions ["Scald milk by bringing it to at least {{convert|180|F|C}} and let it cool.","Put the yeast in a small bowl and add some lukewarm milk to it. Add a teaspoon of sugar. Let it rest for a moment, as yeast in general needs some time to ferment.","When ready, add it to the bowl with the flour. Put the remaining sugar into the bowl. Before adding the butter, be sure it has reached at least room temperature. Add the eggs as well as a pinch of salt. Finally, add ground lemon peel.","Knead it until you get nice, smooth dough.","Take a cloth and cover the bowl. Let it rest until it has risen significantly.","In the meantime, prepare a baking pan, preferably of about 5 to 10 cm height. Oil or butter the pan thoroughly. Don't spare.","When ready, take the dough and put it on a clean, floured surface. Roll the dough to 1cm thickness. Divide it so that you get equal quads of about 4 x 4 square centimeters each. Fill each quad with your favorite jam. Bind the 4 angles of the quad and roll it in your hand. Place the small heaps side by side in a baking pan. Cover them with a cloth once more and let them rest for 20 minutes, then put them into the oven.","Bake them until they are golden brown."] cookbook:buchteln recipeYield 15 - 20 cookbook:buchteln totalTime "prep: 1 hr, cooking: 30 min" cookbook:buchteln type cookbook:recipes cookbook:buchteln url https://en.wikibooks.org/wiki/Cookbook:Buchteln cookbook:buckeyes difficulty 1 cookbook:buckeyes label "buckeyes" cookbook:buckeyes name "Buckeyes" cookbook:buckeyes recipeCategory category:chocolate_recipes cookbook:buckeyes recipeCategory category:confection_recipes cookbook:buckeyes recipeCategory category:peanut_butter_recipes cookbook:buckeyes recipeCategory category:recipes_with_images cookbook:buckeyes recipeCategory category:very_easy_recipes cookbook:buckeyes recipeFoodstuff cookbook:butter cookbook:buckeyes recipeFoodstuff cookbook:chocolate_chip cookbook:buckeyes recipeFoodstuff cookbook:peanut_butter cookbook:buckeyes recipeFoodstuff cookbook:powdered_sugar cookbook:buckeyes recipeFoodstuff cookbook:vanilla cookbook:buckeyes recipeIngredient "1 cup peanut butter" cookbook:buckeyes recipeIngredient "1 small bag semi-sweet chocolate chips" cookbook:buckeyes recipeIngredient "1 teaspoon vanilla" cookbook:buckeyes recipeIngredient "25 toothpicks" cookbook:buckeyes recipeIngredient "2 tablespoons melted butter" cookbook:buckeyes recipeIngredient "3 cups powdered sugar" cookbook:buckeyes recipeInstructions ["Mix peanut butter, melted butter, vanilla, and powdered sugar in a bowl.","Form the mixture into 1-inch balls.","Place a toothpick into each ball.","Refrigerate or freeze for an hour.","Melt the semi-sweet chocolate chips in a double boiler.","Dip the balls in the melted chocolate, leaving a small exposed circle.","Place on wax paper and remove toothpick.","Refrigerate or freeze.","Chocolate balls"] cookbook:buckeyes recipeYield about 25 cookbook:buckeyes totalTime "10 - 12 minutes (plus refrigeration time)" cookbook:buckeyes type cookbook:recipes cookbook:buckeyes url https://en.wikibooks.org/wiki/Cookbook:Buckeyes cookbook:buckwheatcake label "buckwheatcake" cookbook:buckwheat label "buckwheat" cookbook:buckwheat name "Buckwheat" cookbook:buckwheat type cookbook:cereals cookbook:buckwheat type cookbook:ingredients cookbook:buckwheat url https://en.wikibooks.org/wiki/Cookbook:Buckwheat cookbook:buffaloberry label "buffaloberry" cookbook:buffalo_chicken_sandwich name "Buffalo chicken sandwich" cookbook:buffalo_chicken_sandwich recipeCategory category:american_recipes cookbook:buffalo_chicken_sandwich recipeCategory category:chicken_recipes cookbook:buffalo_chicken_sandwich recipeCategory category:deep_fried_recipes cookbook:buffalo_chicken_sandwich recipeCategory category:recipes_with_metric_units cookbook:buffalo_chicken_sandwich recipeCategory category:sandwich_recipes cookbook:buffalo_chicken_sandwich recipeCookingTechnique cookbook:deep_fat_frying cookbook:buffalo_chicken_sandwich recipeCookingTechnique cookbook:dredging cookbook:buffalo_chicken_sandwich recipeCuisine cookbook:cuisine_of_the_united_states cookbook:buffalo_chicken_sandwich recipeCuisine cookbook:louisiana_creole_cuisine cookbook:buffalo_chicken_sandwich recipeCuisine cookbook:new_england_cuisine cookbook:buffalo_chicken_sandwich recipeEquipment cookbook:frying_pan cookbook:buffalo_chicken_sandwich recipeFoodstuff cookbook:chicken cookbook:buffalo_chicken_sandwich recipeFoodstuff cookbook:flour cookbook:buffalo_chicken_sandwich recipeFoodstuff cookbook:lettuce cookbook:buffalo_chicken_sandwich recipeFoodstuff cookbook:milk cookbook:buffalo_chicken_sandwich recipeFoodstuff cookbook:oil_and_fat cookbook:buffalo_chicken_sandwich recipeFoodstuff cookbook:onion cookbook:buffalo_chicken_sandwich recipeFoodstuff cookbook:salt cookbook:buffalo_chicken_sandwich recipeFoodstuff cookbook:tomato cookbook:buffalo_chicken_sandwich recipeIngredient "1/2 cup flour" cookbook:buffalo_chicken_sandwich recipeIngredient "1/2 cup milk" cookbook:buffalo_chicken_sandwich recipeIngredient "1/2 teaspoon salt" cookbook:buffalo_chicken_sandwich recipeIngredient "1 boneless skinless chicken breast" cookbook:buffalo_chicken_sandwich recipeIngredient "1 hamburger bun" cookbook:buffalo_chicken_sandwich recipeIngredient "1 leaf green leaf lettuce" cookbook:buffalo_chicken_sandwich recipeIngredient "1 red onion sliced (if it's strong, only use a few rings)" cookbook:buffalo_chicken_sandwich recipeIngredient "2 tablespoon hot sauce" cookbook:buffalo_chicken_sandwich recipeIngredient "2 tomato slices" cookbook:buffalo_chicken_sandwich recipeIngredient "Bleu cheese dressing" cookbook:buffalo_chicken_sandwich recipeIngredient "Oil for frying" cookbook:buffalo_chicken_sandwich recipeInstructions ["Heat just enough oil to cover chicken in a large frying pan or a deep fryer to 350&nbsp;\u00b0F (175C).","Stir together flour & salt. Pound chicken flat. Dredge chicken in milk, then flour, again in milk, then flour a second time. Refrigerate chicken for 10-15 min.","Deep fry chicken in oil for 10 min. or until golden brown. Drain on a rack.","Toast or grill the face of the bun.","Put chicken in a plastic bowl with a lid. Pour hot sauce in bowl, put lid on and shake gently to coat.","Put chicken on bun and top with lettuce and tomato. Serve open face, with bleu cheese dressing on the side.","[http:\/\/southerngracegourmet.com\/buffalo-chicken-sandwich\/ Buffalo Chicken Sandwich Recipe]"] cookbook:buffalo_chicken_sandwich type cookbook:recipes cookbook:buffalo_chicken_sandwich url https://en.wikibooks.org/wiki/Cookbook:Buffalo_chicken_sandwich cookbook:buffalo_wings label "buffalo wings" cookbook:buffalo_wings name "Buffalo Wings" cookbook:buffalo_wings recipeCategory category:appetizer_recipes cookbook:buffalo_wings recipeCategory category:chicken_wing_recipes cookbook:buffalo_wings recipeCategory category:deep_fried_recipes cookbook:buffalo_wings recipeCategory category:main_course_recipes cookbook:buffalo_wings recipeCategory category:recipes_with_metric_units cookbook:buffalo_wings recipeIngredient "1/2 cup Smoky Chipotle Hot Sauce" cookbook:buffalo_wings recipeIngredient "1/2 cup unsalted butter, melted" cookbook:buffalo_wings recipeIngredient "1/4 cup tomato paste" cookbook:buffalo_wings recipeIngredient "1 tbsp soy sauce" cookbook:buffalo_wings recipeIngredient "48 chicken wingettes" cookbook:buffalo_wings recipeIngredient "Chili leaves, optional" cookbook:buffalo_wings recipeIngredient "Oil for deep frying" cookbook:buffalo_wings recipeIngredient "Poultry Shake, as needed" cookbook:buffalo_wings recipeInstructions ["Sprinkle chicken with the Poultry Shake. Fry at 350\u00b0F \/ 180\u00b0C for 11 minutes. Drain on a cooling rack.","Meanwhile, combine remaining ingredients. Add wings and toss to coat and serve. Garnish with the chili leaves, if desired."] cookbook:buffalo_wings type cookbook:recipes cookbook:buffalo_wings url https://en.wikibooks.org/wiki/Cookbook:Buffalo_Wings cookbook:buidhe/sandbox recipeCategory category:easy_recipes cookbook:buidhe/sandbox type cookbook:recipes cookbook:bulgarian_fresh_sausage_(kebapcheta) label "kebapcheta" cookbook:bulgarian_fresh_sausage_(kebapcheta) name "Bulgarian fresh sausage (Kebapcheta)" cookbook:bulgarian_fresh_sausage_(kebapcheta) name "Kebapcheta" cookbook:bulgarian_fresh_sausage_(kebapcheta) recipeCategory category:pork_recipes cookbook:bulgarian_fresh_sausage_(kebapcheta) recipeCategory category:veal_recipes cookbook:bulgarian_fresh_sausage_(kebapcheta) recipeIngredient "1/2 teaspoon black pepper" cookbook:bulgarian_fresh_sausage_(kebapcheta) recipeIngredient "1/2 teaspoon cumin (sometimes spelled "cummin"; botanical name: Cuminum Cyminum)" cookbook:bulgarian_fresh_sausage_(kebapcheta) recipeIngredient "1 kg minced meat (60% pork + 40% beef; if meat is very lean modify to 75% pork + 25% beef or kepabcheta will be dry). Target about 30% fat, same like a US style burger." cookbook:bulgarian_fresh_sausage_(kebapcheta) recipeIngredient "2-3 spoons water" cookbook:bulgarian_fresh_sausage_(kebapcheta) recipeIngredient "salt to taste" cookbook:bulgarian_fresh_sausage_(kebapcheta) recipeInstructions ["Salt the meat, mix with spices and water well, cover, and let stand in the refrigerator for 1-2 days. This is the most important and tricky part of the recipe. The goal is to allow the meat to ferment. When the meat is well fermented, the cooked product looks puffed. Compare vs. a Walmart burger, which shrinks when cooked.","Form into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end and grill on medium-high heat.","DO NOT flip more than once when grilling. flipping multiple times will produce a dry instead of juicy product.","Serve hot with your choice of sides. They are best with golden French fries and cold beer."] cookbook:bulgarian_fresh_sausage_(kebapcheta) type cookbook:recipes cookbook:bulgarian_fresh_sausage_(kebapcheta) url https://en.wikibooks.org/wiki/Cookbook:Bulgarian_fresh_sausage_(Kebapcheta) cookbook:bulgarian_fresh_sausage_(kebapcheta) url https://en.wikibooks.org/wiki/Cookbook:Kebapcheta cookbook:bulgarian_meatball_soup_(supa_topcheta) label "supa topcheta" cookbook:bulgarian_meatball_soup_(supa_topcheta) name "Bulgarian Meatball Soup (Supa Topcheta)" cookbook:bulgarian_meatball_soup_(supa_topcheta) name "Supa Topcheta" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeCategory category:boiled_recipes cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeCategory category:bulgarian_recipes cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeCategory category:ground_beef_recipes cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeCategory category:recipes_with_metric_units cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeCategory category:rice_recipes cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeCategory category:soup_recipes cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeCuisine cookbook:cuisine_of_bulgaria cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:beef cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:carrot cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:egg cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:lemon cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:onion cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:paprika cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:parsley cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:rice cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeFoodstuff cookbook:tomato cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "1/2 bunch green onions; sliced" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "1/2 bunch parsley; minced" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "1 egg" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "1 green bell pepper; chopped" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "1 lb (450g) ground beef" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "1 lemon (juice only)" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "1 ts dried savory" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "1 ts paprika" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "2 beef bouillon cubes" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "2 carrots; peeled,sliced thin" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "3 tomatoes; peeled & chopped" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "6 cups water" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "6 Tbs cooked rice" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeIngredient "Salt, pepper to taste" cookbook:bulgarian_meatball_soup_(supa_topcheta) recipeInstructions ["Combine beef, rice, paprika and savory.","Season to taste with salt and pepper.","Mix lightly but thoroughly.","Form into 1-inch (2.5cm) balls, then roll in flour.","Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle.","Cover, bring to boil, reduce heat and simmer 30 minutes.","Add meatballs, cover and bring to boil again.","Reduce heat and simmer 20 minutes.","Add chiles and simmer, covered, 40 minutes or until rice is cooked.","Add parsley during last 5 minutes of cooking time.","Taste and add more salt and pepper, if needed.","Just before serving, beat egg with lemon juice.","Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.","Heat and stir until soup is thickened slightly, but do not allow to boil."] cookbook:bulgarian_meatball_soup_(supa_topcheta) type cookbook:recipes cookbook:bulgarian_meatball_soup_(supa_topcheta) url https://en.wikibooks.org/wiki/Cookbook:Bulgarian_Meatball_Soup_(Supa_Topcheta) cookbook:bulgarian_meatball_soup_(supa_topcheta) url https://en.wikibooks.org/wiki/Cookbook:Supa_Topcheta cookbook:bulgaria type cookbook:cuisines cookbook:bulgaria type cookbook:cuisines_by_country cookbook:bulgher_burger difficulty 4 cookbook:bulgher_burger label "bulgher burger" cookbook:bulgher_burger name "Bulgher Burger" cookbook:bulgher_burger recipeCategory category:baked_recipes cookbook:bulgher_burger recipeCategory category:boiled_recipes cookbook:bulgher_burger recipeCategory category:difficult_recipes cookbook:bulgher_burger recipeCategory category:hamburger_recipes cookbook:bulgher_burger recipeCategory category:recipes_with_metric_units cookbook:bulgher_burger recipeCategory category:sandwich_recipes cookbook:bulgher_burger recipeCategory category:vegan_recipes cookbook:bulgher_burger recipeCategory category:vegetarian_recipes cookbook:bulgher_burger recipeCategory category:wheat_recipes cookbook:bulgher_burger recipeCookingTechnique cookbook:sautéing cookbook:bulgher_burger recipeCuisine cookbook:vegan_cuisine cookbook:bulgher_burger recipeEquipment cookbook:frying_pan cookbook:bulgher_burger recipeFoodstuff cookbook:bulgur cookbook:bulgher_burger recipeFoodstuff cookbook:carrot cookbook:bulgher_burger recipeFoodstuff cookbook:chickpea cookbook:bulgher_burger recipeFoodstuff cookbook:dijon_mustard cookbook:bulgher_burger recipeFoodstuff cookbook:garlic cookbook:bulgher_burger recipeFoodstuff cookbook:green_onion cookbook:bulgher_burger recipeFoodstuff cookbook:parsley cookbook:bulgher_burger recipeFoodstuff cookbook:pepper cookbook:bulgher_burger recipeFoodstuff cookbook:soy_sauce cookbook:bulgher_burger recipeFoodstuff cookbook:tahini cookbook:bulgher_burger recipeFoodstuff cookbook:vegetable_oil cookbook:bulgher_burger recipeFoodstuff cookbook:water cookbook:bulgher_burger recipeIngredient "1 1/2 cups bulghur" cookbook:bulgher_burger recipeIngredient "1/2 cup carrots, grated" cookbook:bulgher_burger recipeIngredient "1/2 cup scallions, chopped" cookbook:bulgher_burger recipeIngredient "1/4 cup fresh parsley, chopped" cookbook:bulgher_burger recipeIngredient "1/4 cup tahini" cookbook:bulgher_burger recipeIngredient "1 teaspoon Dijon mustard" cookbook:bulgher_burger recipeIngredient "2 cloves garlic" cookbook:bulgher_burger recipeIngredient "2 tablespoons soy sauce" cookbook:bulgher_burger recipeIngredient "2 tablespoons tomato paste" cookbook:bulgher_burger recipeIngredient "2 tablespoons vegetable oil" cookbook:bulgher_burger recipeIngredient "3 cups water" cookbook:bulgher_burger recipeIngredient "dash ground black pepper" cookbook:bulgher_burger recipeInstructions ["Bring the water to a boil.","While it is heating, use a heavy pan or skillet to saut\u00e9 the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.","Add the boiling water. Return to a boil, cover, and reduce heat to low.","Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.","Preheat the oven to 375 \u00b0F (190 \u00b0C) if you plan to bake the burgers.","When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers.","Cook them in a lightly oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes.","For a different flavour and more protein, add 1 cup of mashed cooked chickpeas to the cooked bulghur along with the other ingredients, before forming the burgers."] cookbook:bulgher_burger recipeYield 6-8 cookbook:bulgher_burger totalTime "45 minutes" cookbook:bulgher_burger type cookbook:recipes cookbook:bulgher_burger url https://en.wikibooks.org/wiki/Cookbook:Bulgher_Burger cookbook:bulgogi difficulty 3 cookbook:bulgogi label "bulgogi" cookbook:bulgogi name "Bulgogi" cookbook:bulgogi recipeCategory category:beef_recipes cookbook:bulgogi recipeCategory category:grilled_recipes cookbook:bulgogi recipeCategory category:korean_recipes cookbook:bulgogi recipeCategory category:main_course_recipes cookbook:bulgogi recipeCategory category:medium_difficulty_recipes cookbook:bulgogi recipeCategory category:recipes_with_images cookbook:bulgogi recipeCategory category:recipes_with_metric_units cookbook:bulgogi recipeCategory category:recipes_without_cooking_time cookbook:bulgogi recipeCuisine cookbook:cuisine_of_korea cookbook:bulgogi recipeFoodstuff cookbook:beef cookbook:bulgogi recipeFoodstuff cookbook:garlic cookbook:bulgogi recipeFoodstuff cookbook:green_onion cookbook:bulgogi recipeFoodstuff cookbook:mushroom cookbook:bulgogi recipeFoodstuff cookbook:onion cookbook:bulgogi recipeFoodstuff cookbook:pepper cookbook:bulgogi recipeFoodstuff cookbook:sesame_oil cookbook:bulgogi recipeFoodstuff cookbook:soy_sauce cookbook:bulgogi recipeFoodstuff cookbook:sugar cookbook:bulgogi recipeIngredient "1/2 onion, thinly sliced (optional)" cookbook:bulgogi recipeIngredient "1-2 tbsp minced garlic" cookbook:bulgogi recipeIngredient "1/4 cup sugar" cookbook:bulgogi recipeIngredient "1 lb (450 g) beef (whatever part, suitable for grilling), thin sliced" cookbook:bulgogi recipeIngredient "1 tbsp Mirin sauce (optional)" cookbook:bulgogi recipeIngredient "3/4 cup soy sauce" cookbook:bulgogi recipeIngredient "3 green onions, sliced in a bias" cookbook:bulgogi recipeIngredient "4 button mushrooms, sliced (optional)" cookbook:bulgogi recipeIngredient "4 tbsp sesame oil" cookbook:bulgogi recipeIngredient "4 tsp pepper" cookbook:bulgogi recipeInstructions ["Slice the beef as thin as possible.","Combine all the ingredients in a big bowl.","Marinate beef and vegetables for at least 30 minutes. Marinating overnight will get the best flavor and tenderization.","Grill the beef.","Serve with rice."] cookbook:bulgogi recipeNotes "*Use same amount of soy sauce and sugar. *If you do this a day ahead, reduce the amount of soy sauce and don't forget to put it in a refrigerator. *Use thinly-sliced beef, available specifically for Bulgogi in some grocery stores, for best results. *You can grill this on a table top, with a shallow pan. You can also use just a normal fry pan. *Grill with medium high heat and have the juice of beef and vegetables on rice. *You may marinate the beef in cola (Coca-Cola works best) instead of using just sugar. The extra liquid helps the meat to absorb the marinade more quickly. you can also use Mirin sauce instead of sugar. *You can also put one finely chopped or grated Korean pear, aka Asian pear, aka Pear Apple into your marinade overnight in lieu of sugar or cola. This will help tenderize the meat. " cookbook:bulgogi recipeYield 6 cookbook:bulgogi type cookbook:recipes cookbook:bulgogi url https://en.wikibooks.org/wiki/Cookbook:Bulgogi cookbook:bulgur_bread label "bulgur bread" cookbook:bulgur_bread name "Bulgur Bread" cookbook:bulgur_bread recipeCategory category:bread_recipes cookbook:bulgur_bread recipeCategory category:medium_difficulty_recipes cookbook:bulgur_bread recipeCategory category:recipes_without_servings cookbook:bulgur_bread recipeCategory category:vegan_recipes cookbook:bulgur_bread recipeCuisine cookbook:vegan_cuisine cookbook:bulgur_bread recipeInstructions ["Combine the boiling water and the bulgur and let stand for 15 minutes. In a separate bowl, mix together lukewarm water, yeast, and sugar. Let bubble. In a separate bowl, mix together molasses, margarine, and oil. When the bulgur mixture is lukewarm, combine all ingredients.","In a large bowl, mix well the flour and salt. Combine both bowls and mix thoroughly. Add the rest of the flour and knead 8-10 minutes.","Wash, grease bowl, add dough, cover with plastic wrap and a damp warm cloth and put in a warm place to double in bulk. When doubled, knead a little and form 3 rounds. Cut slashes in tops \u00bd inch deep. Let rise again. Bake at 375\u00b0F (190\u00b0C) for 10 minutes and then turn the temperature down to 350\u00b0F (175\u00b0C) and bake for 20-25 min. or more."] cookbook:bulgur_bread type cookbook:recipes cookbook:bulgur_bread url https://en.wikibooks.org/wiki/Cookbook:Bulgur_Bread cookbook:bulgur label "bulghur" cookbook:bulgur label "bulgur" cookbook:bulgur label "bulgur wheat" cookbook:bulgur name "Bulgur" cookbook:bulgur type cookbook:ingredients cookbook:bulgur url https://en.wikibooks.org/wiki/Cookbook:Bulgur cookbook:buljol label "buljol" cookbook:bumbleberry_souffle label "bumbleberry souffle" cookbook:bumbleberry_souffle name "Bumbleberry Souffle" cookbook:bumbleberry_souffle recipeCategory category:baking_recipes cookbook:bumbleberry_souffle recipeCategory category:berry_recipes cookbook:bumbleberry_souffle recipeCategory category:dessert_recipes cookbook:bumbleberry_souffle recipeCategory category:recipes_with_metric_units cookbook:bumbleberry_souffle recipeIngredient "1 1/3 cup sugar" cookbook:bumbleberry_souffle recipeIngredient "1 cup blackberries" cookbook:bumbleberry_souffle recipeIngredient "1 cup cream" cookbook:bumbleberry_souffle recipeIngredient "1 cup raspberries" cookbook:bumbleberry_souffle recipeIngredient "1 slice butter" cookbook:bumbleberry_souffle recipeIngredient "3 tbs. vanilla extract" cookbook:bumbleberry_souffle recipeInstructions ["Melt your butter in an oven pre-heated to 325\u00b0 F (165C).","Then mix your eggs, cream, vanilla, and sugar, pour it over the berries in a large, shallow baking dish.","Bake for 45 mins to an hour and ZING! You've got a hot n' bubbly Bumbleberry Souffl\u00e9!!!"] cookbook:bumbleberry_souffle type cookbook:recipes cookbook:bumbleberry_souffle url https://en.wikibooks.org/wiki/Cookbook:Bumbleberry_Souffle cookbook:bundt_cake_pan label "bundt cake pan" cookbook:bundt_cake_pan label "bundt pan" cookbook:bundt_cake_pan name "Bundt Cake Pan" cookbook:bundt_cake_pan name "Bundt Pan" cookbook:bundt_cake_pan type cookbook:cookbook/equipment cookbook:bundt_cake_pan url https://en.wikibooks.org/wiki/Cookbook:Bundt_Cake_Pan cookbook:bundt_cake_pan url https://en.wikibooks.org/wiki/Cookbook:Bundt_Pan cookbook:bun label "bun" cookbook:bún_ma˘ng label "bún ma˘ng" cookbook:bún_măng label "bún măng" cookbook:buñuelos label "buñuelos" cookbook:buñuelos name "Buñuelo" cookbook:buñuelos name "Buñuelos" cookbook:buñuelos recipeCategory category:deep_fried_recipes cookbook:buñuelos recipeCategory category:dessert_recipes cookbook:buñuelos recipeCategory category:mexican_recipes cookbook:buñuelos recipeCategory category:pastry_recipes cookbook:buñuelos recipeCategory category:recipes_with_metric_units cookbook:buñuelos recipeCategory category:tex-mex_recipes cookbook:buñuelos recipeCuisine cookbook:cuisine_of_jalisco cookbook:buñuelos recipeCuisine cookbook:cuisine_of_mexico cookbook:buñuelos recipeCuisine cookbook:cuisine_of_yucatan cookbook:buñuelos recipeIngredient "1/4 cup white sugar" cookbook:buñuelos recipeIngredient "1 cup vegetable oil for frying" cookbook:buñuelos recipeIngredient "1 cup white sugar" cookbook:buñuelos recipeIngredient "1 teaspoon baking powder" cookbook:buñuelos recipeIngredient "1 teaspoon ground cinnamon" cookbook:buñuelos recipeIngredient "1 teaspoon salt" cookbook:buñuelos recipeIngredient "1 teaspoon vegetable oil" cookbook:buñuelos recipeIngredient "2 cups all-purpose flour" cookbook:buñuelos recipeIngredient "5 eggs" cookbook:buñuelos recipeInstructions ["In a large bowl combine eggs with 1\/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1\/2 cups of the flour, the baking powder and the salt.","Gradually add this to the egg mixture and beat well.","Turn dough out onto a floured board (use remaining 1\/2 cup flour) and knead thoroughly until dough is smooth.","Shape dough into sixteen balls. Roll each one into a circle about 5 inches (13 cm) in diameter. Let stand uncovered on waxed paper for about 10 minutes.","Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar\/cinnamon mixture. Store in an airtight container."] cookbook:buñuelos type cookbook:recipes cookbook:buñuelos url https://en.wikibooks.org/wiki/Cookbook:Buñuelo cookbook:buñuelos url https://en.wikibooks.org/wiki/Cookbook:Buñuelos cookbook:burgoo label "burgoo" cookbook:burgoo name "Burgoo" cookbook:burgoo recipeCategory category:bean_recipes cookbook:burgoo recipeCategory category:boiled_recipes cookbook:burgoo recipeCategory category:corn_recipes cookbook:burgoo recipeCategory category:meat_recipes cookbook:burgoo recipeCategory category:okra_recipes cookbook:burgoo recipeCategory category:recipes_with_metric_units cookbook:burgoo recipeCategory category:southern_u.s._recipes cookbook:burgoo recipeCategory category:stew_recipes cookbook:burgoo recipeCookingTechnique cookbook:mincing cookbook:burgoo recipeCookingTechnique cookbook:simmering cookbook:burgoo recipeCuisine cookbook:louisiana_creole_cuisine cookbook:burgoo recipeCuisine cookbook:southern_cuisine cookbook:burgoo recipeFoodstuff cookbook:beef cookbook:burgoo recipeFoodstuff cookbook:bell_pepper cookbook:burgoo recipeFoodstuff cookbook:carrot cookbook:burgoo recipeFoodstuff cookbook:celery cookbook:burgoo recipeFoodstuff cookbook:chicken cookbook:burgoo recipeFoodstuff cookbook:corn cookbook:burgoo recipeFoodstuff cookbook:game cookbook:burgoo recipeFoodstuff cookbook:garlic cookbook:burgoo recipeFoodstuff cookbook:lamb cookbook:burgoo recipeFoodstuff cookbook:lima_bean cookbook:burgoo recipeFoodstuff cookbook:meat_and_poultry cookbook:burgoo recipeFoodstuff cookbook:okra cookbook:burgoo recipeFoodstuff cookbook:onion cookbook:burgoo recipeFoodstuff cookbook:pea cookbook:burgoo recipeFoodstuff cookbook:pepper cookbook:burgoo recipeFoodstuff cookbook:pork cookbook:burgoo recipeFoodstuff cookbook:potato cookbook:burgoo recipeFoodstuff cookbook:salt cookbook:burgoo recipeFoodstuff cookbook:stock cookbook:burgoo recipeFoodstuff cookbook:tomato cookbook:burgoo recipeFoodstuff cookbook:worcestershire_sauce cookbook:burgoo recipeIngredient "¼ cup lima beans" cookbook:burgoo recipeIngredient "½ cup okra" cookbook:burgoo recipeIngredient "¼ cup peas" cookbook:burgoo recipeIngredient "½ cup yellow corn" cookbook:burgoo recipeIngredient "½ gallon (2 liters) beef stock" cookbook:burgoo recipeIngredient "½ gallon (2 liters) chicken stock" cookbook:burgoo recipeIngredient "1 cup tomatoes, diced" cookbook:burgoo recipeIngredient "1 large onion, diced" cookbook:burgoo recipeIngredient "1 large potato, diced" cookbook:burgoo recipeIngredient "1 ounce (30 ml) Worcestershire sauce" cookbook:burgoo recipeIngredient "1 pound (450 g) mixed cooked meats (beef, lamb, pork, chicken, game, etc.)" cookbook:burgoo recipeIngredient "1 small green bell pepper, diced" cookbook:burgoo recipeIngredient "1 stalk celery, diced" cookbook:burgoo recipeIngredient "2 large carrots, diced" cookbook:burgoo recipeIngredient "2 teaspoons garlic, minced" cookbook:burgoo recipeIngredient "salt and pepper to taste" cookbook:burgoo recipeInstructions ["Combine all ingredients and bring to a boil.","Reduce heat and simmer for 2 hours, skimming the top as needed."] cookbook:burgoo type cookbook:recipes cookbook:burgoo url https://en.wikibooks.org/wiki/Cookbook:Burgoo cookbook:buri_no_teriyaki label "buri no teriyaki" cookbook:burmese_pork_curry difficulty 2 cookbook:burmese_pork_curry name "Burmese Pork Curry" cookbook:burmese_pork_curry recipeCategory category:curry_recipes cookbook:burmese_pork_curry recipeCategory category:easy_recipes cookbook:burmese_pork_curry recipeCategory category:main_course_recipes cookbook:burmese_pork_curry recipeCategory category:medium_expensive_recipes cookbook:burmese_pork_curry recipeCategory category:pork_recipes cookbook:burmese_pork_curry recipeCategory category:recipes_with_metric_units cookbook:burmese_pork_curry recipeCookingTechnique cookbook:chopping cookbook:burmese_pork_curry recipeCookingTechnique cookbook:purée cookbook:burmese_pork_curry recipeCookingTechnique cookbook:simmering cookbook:burmese_pork_curry recipeCookingTechnique cookbook:steaming cookbook:burmese_pork_curry recipeEquipment cookbook:mortar_and_pestle cookbook:burmese_pork_curry recipeIngredient "10mL (2 tsp) turmeric, ground" cookbook:burmese_pork_curry recipeIngredient "15mL (1 tbsp) fish sauce" cookbook:burmese_pork_curry recipeIngredient "15mL (1 tbsp) galangal, fresh, chopped" cookbook:burmese_pork_curry recipeIngredient "15mL (1 tbsp) garlic, chopped" cookbook:burmese_pork_curry recipeIngredient "15mL (1 tbsp) shrimp paste" cookbook:burmese_pork_curry recipeIngredient "200g French (green) beans" cookbook:burmese_pork_curry recipeIngredient "2.5cm root ginger, fresh, crushed" cookbook:burmese_pork_curry recipeIngredient "30mL (2 tbsp) brown sugar, fine" cookbook:burmese_pork_curry recipeIngredient "45mL (3 tbsp) tamarind juice" cookbook:burmese_pork_curry recipeIngredient "4 shallot, finely chopped" cookbook:burmese_pork_curry recipeIngredient "5mL (1 tsp) brown sugar, granulated" cookbook:burmese_pork_curry recipeIngredient "5mL (1 tsp) soy sauce, dark" cookbook:burmese_pork_curry recipeIngredient "600mL (2½ cup) water" cookbook:burmese_pork_curry recipeIngredient "675g pork, diced into chunks" cookbook:burmese_pork_curry recipeIngredient "8 red chilli, dried" cookbook:burmese_pork_curry recipeIngredient "lemongrass stalks, finely chopped" cookbook:burmese_pork_curry recipeIngredient "* or 5mL (1 tsp) tamarind pulp concentrate" cookbook:burmese_pork_curry recipeIngredient "red chillis, fresh, to garnish" cookbook:burmese_pork_curry recipeInstructions ["Soak the dried chilli in warm water for 20 minutes.","Crush, in a mortar with pestle, the ginger, chilli, lemongrass, and galangal, until they form a coarse paste.","Add the shrimp paste and fine sugar, and continue grinding to a dark grainy pur\u00e9e.","Place the pork in a wok or large pan and stir in the curry pur\u00e9e until the meat is well coated.","Cook the pork over a low heat, stirring occasionally, until the meat changes colour and renders some of its fat, and the curry has started to release its aroma.","Stir in the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes until the meat is tender.","Steam the beans separately for about 10 minutes.","Stir, into the meat, the sugar, tamarind, garlic, shallots, and fish sauce, until the sugar and tamarind are dissolved.","Garnish with the fresh chillis and steamed beans, and serve immediately."] cookbook:burmese_pork_curry recipeNotes "* The pork can have some of its fat trimmed, but should have some remaining to render into the sauce as it cooks. * Instead of galangal, additional root ginger can be used. " cookbook:burmese_pork_curry recipeYield 4 cookbook:burmese_pork_curry totalTime "2 hours" cookbook:burmese_pork_curry type cookbook:recipes cookbook:burmese_pork_curry url https://en.wikibooks.org/wiki/Cookbook:Burmese_Pork_Curry cookbook:burple_nurples label "burple nurples" cookbook:burple_nurples name "Burple Nurples" cookbook:burple_nurples recipeIngredient "1 cup flour" cookbook:burple_nurples recipeIngredient "1 cup sugar" cookbook:burple_nurples recipeIngredient "1 egg" cookbook:burple_nurples recipeIngredient "2 sticks butter" cookbook:burple_nurples recipeIngredient "Ground coriander" cookbook:burple_nurples recipeInstructions ["Pre-heat oven to 320\u00b0F","In a bowl, gently crack 1 Egg.","Add a cup of sugar.","Add 2 sticks of melted butter and flour.","Add a small pinch of coriander.","Mix well, roll into a round shape.","Place on a cookie sheet.","Bake for an hour.<\/text>"] cookbook:burple_nurples type cookbook:recipes cookbook:burple_nurples url https://en.wikibooks.org/wiki/Cookbook:Burple_Nurples cookbook:burrito label "burrito" cookbook:burrito label "burritos" cookbook:burrito_mix name "Burrito Mix" cookbook:burrito_mix recipeCategory category:boiled_recipes cookbook:burrito_mix recipeCategory category:burrito_recipes cookbook:burrito_mix recipeCategory category:meat_recipes cookbook:burrito_mix recipeCategory category:pan_fried_recipes cookbook:burrito_mix recipeIngredient "1 can black beans, rinsed" cookbook:burrito_mix recipeIngredient "1 can corn w/ juice" cookbook:burrito_mix recipeIngredient "1 can diced tomatoes" cookbook:burrito_mix recipeIngredient "1 cup instant rice" cookbook:burrito_mix recipeIngredient "1 cup salsa (any heat intensity)" cookbook:burrito_mix recipeIngredient "1 cup water" cookbook:burrito_mix recipeIngredient "1 packet taco seasoning" cookbook:burrito_mix recipeIngredient "Diced whole onion" cookbook:burrito_mix recipeIngredient "Meat (1-2 lbs)" cookbook:burrito_mix recipeInstructions ["Brown the meat and onion in saucepan.","Mix in black beans, corn, tomatoes, salsa, rice, water, and taco seasoning.","Simmer until done.","Make into burritos, adding cheese, lettuce, diced tomatoes, sour cream, and\/or guacamole to taste."] cookbook:burrito_mix type cookbook:recipes cookbook:burrito_mix url https://en.wikibooks.org/wiki/Cookbook:Burrito_Mix cookbook:burrito name "Burrito" cookbook:burrito recipeCategory category:bean_recipes cookbook:burrito recipeCategory category:beef_recipes cookbook:burrito recipeCategory category:burrito_recipes cookbook:burrito recipeCategory category:californian_recipes cookbook:burrito recipeCategory category:chicken_recipes cookbook:burrito recipeCategory category:mexican_recipes cookbook:burrito recipeCategory category:recipes_with_images cookbook:burrito recipeCategory category:recipes_with_metric_units cookbook:burrito recipeCategory category:southwestern_recipes cookbook:burrito recipeCategory category:tex-mex_recipes cookbook:burrito recipeCategory category:tortilla_recipes cookbook:burrito recipeCuisine cookbook:cuisine_of_california cookbook:burrito recipeCuisine cookbook:cuisine_of_jalisco cookbook:burrito recipeCuisine cookbook:cuisine_of_mexico cookbook:burrito recipeCuisine cookbook:cuisine_of_yucatan cookbook:burrito recipeCuisine cookbook:southwestern_cuisine cookbook:burrito recipeIngredient "filling" cookbook:burrito recipeIngredient "large flour tortilla" cookbook:burrito type cookbook:recipes cookbook:burrito url https://en.wikibooks.org/wiki/Cookbook:Burrito cookbook:buta-niku_no_shouga-yaki label "buta-niku no shouga-yaki" cookbook:butterbeer difficulty 1 cookbook:butterbeer name "Butterbeer" cookbook:butterbeer recipeCategory category:beverage_recipes cookbook:butterbeer recipeCategory category:dessert_recipes cookbook:butterbeer recipeCategory category:very_easy_recipes cookbook:butterbeer recipeFoodstuff cookbook:butter cookbook:butterbeer recipeFoodstuff cookbook:cinnamon cookbook:butterbeer recipeFoodstuff cookbook:nutmeg cookbook:butterbeer recipeFoodstuff cookbook:sugar cookbook:butterbeer recipeIngredient "¼ cup butter, softened" cookbook:butterbeer recipeIngredient "1 pint vanilla ice cream, softened" cookbook:butterbeer recipeIngredient "1 quart apple juice" cookbook:butterbeer recipeIngredient "1 teaspoon grated nutmeg" cookbook:butterbeer recipeIngredient "2 teaspoons ground cinnamon" cookbook:butterbeer recipeIngredient "⅓ cup brown sugar" cookbook:butterbeer recipeInstructions ["Mix in a bowl.","Add to mugs.","Heat as needed"] cookbook:butterbeer recipeNotes "* Add rum or brandy for an adult butter beer. " cookbook:butterbeer recipeYield 8 cookbook:butterbeer totalTime "5 minutes" cookbook:butterbeer type cookbook:recipes cookbook:butterbeer url https://en.wikibooks.org/wiki/Cookbook:Butterbeer cookbook:butter_chicken_ii name "Butter chicken II" cookbook:butter_chicken_ii recipeFoodstuff cookbook:butter cookbook:butter_chicken_ii recipeFoodstuff cookbook:cream cookbook:butter_chicken_ii recipeFoodstuff cookbook:oil_and_fat cookbook:butter_chicken_ii recipeFoodstuff cookbook:salt cookbook:butter_chicken_ii recipeFoodstuff cookbook:yogurt cookbook:butter_chicken_ii recipeIngredient "¼ cup butter" cookbook:butter_chicken_ii recipeIngredient "¼ cup cream" cookbook:butter_chicken_ii recipeIngredient "½ cup yoghurt" cookbook:butter_chicken_ii recipeIngredient "¼ tablespoon cloves (powdered)" cookbook:butter_chicken_ii recipeIngredient "¼ tablespoon powderd tuj (cinnamon)" cookbook:butter_chicken_ii recipeIngredient "¼ tablespoon powdered elachi (cardamom)" cookbook:butter_chicken_ii recipeIngredient "1 ½ tablespoon freshly pounded red chillies" cookbook:butter_chicken_ii recipeIngredient "1 can tomato puree (1cup)" cookbook:butter_chicken_ii recipeIngredient "1 tablespoon crushes black pepper" cookbook:butter_chicken_ii recipeIngredient "1tablespoon oil" cookbook:butter_chicken_ii recipeIngredient "1 tablespoon salt" cookbook:butter_chicken_ii recipeIngredient "1 tablespoon white pepper" cookbook:butter_chicken_ii recipeIngredient "2 chickens (split in halves)" cookbook:butter_chicken_ii recipeIngredient "2 tablespoon ginger/garlic" cookbook:butter_chicken_ii recipeIngredient "2 tablespoon lemon juice" cookbook:butter_chicken_ii type cookbook:recipes cookbook:butter_chicken_ii url https://en.wikibooks.org/wiki/Cookbook:Butter_chicken_II cookbook:butter_chicken_(imitation) name "Butter Chicken (imitation)" cookbook:butter_chicken_(imitation) recipeCategory category:chicken_recipes cookbook:butter_chicken_(imitation) recipeCategory category:indian_recipes cookbook:butter_chicken_(imitation) recipeCategory category:recipes_with_metric_units cookbook:butter_chicken_(imitation) recipeCuisine cookbook:cuisine_of_india cookbook:butter_chicken_(imitation) recipeFoodstuff cookbook:butter cookbook:butter_chicken_(imitation) recipeFoodstuff cookbook:chicken cookbook:butter_chicken_(imitation) recipeFoodstuff cookbook:cumin cookbook:butter_chicken_(imitation) recipeFoodstuff cookbook:oil_and_fat cookbook:butter_chicken_(imitation) recipeFoodstuff cookbook:onion cookbook:butter_chicken_(imitation) recipeFoodstuff cookbook:tomato cookbook:butter_chicken_(imitation) recipeFoodstuff cookbook:yogurt cookbook:butter_chicken_(imitation) recipeIngredient "1 green chilli" cookbook:butter_chicken_(imitation) recipeIngredient "1 kg chicken" cookbook:butter_chicken_(imitation) recipeIngredient "1 onion" cookbook:butter_chicken_(imitation) recipeIngredient "1 tablespoon of cumin seeds" cookbook:butter_chicken_(imitation) recipeIngredient "2 tablespoons of tomato ketchup" cookbook:butter_chicken_(imitation) recipeIngredient "2 tablespoons of yoghurt" cookbook:butter_chicken_(imitation) recipeIngredient "2 tomatoes" cookbook:butter_chicken_(imitation) recipeIngredient "4 tablespoons of butter" cookbook:butter_chicken_(imitation) recipeIngredient "4 tablespoons of oil" cookbook:butter_chicken_(imitation) recipeIngredient "Salt for taste" cookbook:butter_chicken_(imitation) recipeInstructions ["Heat the butter and oil in a pan.","Add the chicken, masala and the cumin seeds in the oil pan."] cookbook:butter_chicken_(imitation) type cookbook:recipes cookbook:butter_chicken_(imitation) url https://en.wikibooks.org/wiki/Cookbook:Butter_Chicken_(imitation) cookbook:butter_chicken label "butter chicken" cookbook:butter_chicken name "Butter chicken" cookbook:butter_chicken name "Butter Chicken" cookbook:butter_chicken recipeCategory category:chicken_recipes cookbook:butter_chicken recipeCategory category:gluten-free_recipes cookbook:butter_chicken recipeCategory category:indian_recipes cookbook:butter_chicken recipeCategory category:recipes_with_images cookbook:butter_chicken recipeCategory category:recipes_with_metric_units cookbook:butter_chicken recipeCategory category:recipes_without_cooking_time cookbook:butter_chicken recipeCookingTechnique cookbook:sautéing cookbook:butter_chicken recipeCuisine cookbook:cuisine_of_india cookbook:butter_chicken recipeFoodstuff cookbook:butter cookbook:butter_chicken recipeFoodstuff cookbook:chicken cookbook:butter_chicken recipeFoodstuff cookbook:chili_powder cookbook:butter_chicken recipeFoodstuff cookbook:cinnamon cookbook:butter_chicken recipeFoodstuff cookbook:coriander cookbook:butter_chicken recipeFoodstuff cookbook:cream cookbook:butter_chicken recipeFoodstuff cookbook:garlic cookbook:butter_chicken recipeFoodstuff cookbook:ginger cookbook:butter_chicken recipeFoodstuff cookbook:lemon cookbook:butter_chicken recipeFoodstuff cookbook:lime cookbook:butter_chicken recipeFoodstuff cookbook:onion cookbook:butter_chicken recipeFoodstuff cookbook:turmeric cookbook:butter_chicken recipeFoodstuff cookbook:yogurt cookbook:butter_chicken recipeIngredient "½ cup of unsweetened yoghurt" cookbook:butter_chicken recipeIngredient "¼ teaspoon of cinnamon (optional)" cookbook:butter_chicken recipeIngredient "100-200g tomato paste" cookbook:butter_chicken recipeIngredient "100g full cream" cookbook:butter_chicken recipeIngredient "1 large onion" cookbook:butter_chicken recipeIngredient "1 small lemon or lime" cookbook:butter_chicken recipeIngredient "1 tablespoon of ground coriander" cookbook:butter_chicken recipeIngredient "1 teaspoon of ground turmeric" cookbook:butter_chicken recipeIngredient "2-3 cloves of crushed garlic" cookbook:butter_chicken recipeIngredient "2-3 teaspoons of chilli powder" cookbook:butter_chicken recipeIngredient "2 tablespoons of butter" cookbook:butter_chicken recipeIngredient "2 teaspoons of grated ginger" cookbook:butter_chicken recipeIngredient "400-500 grams of skinless, boneless chicken thighs or breasts (chicken on the bone, this will probably be 800 g)" cookbook:butter_chicken recipeIngredient "50g tandoori masala powder" cookbook:butter_chicken recipeInstructions ["Trim and cut the chicken into small cubes. (Cooks who prefer chicken on the bone, put long thin slices laterally into the chicken)","In a big bowl add Tandoori powder, yogurt and squeeze in lemon juice. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least \u00bd an hour.","With a clean knife or electric chopper slice the onions very finely.","Heat a large saucepan or frying pan for 5 minutes or until evenly hot (whichever is first).","In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili and coriander, and saut\u00e9 over a medium heat.","Add the cubed chicken and saut\u00e9, stirring constantly until the chicken has turned white. This doesn't take long so make sure you don't overcook the chicken.","Pour in the tomato paste. Mix thoroughly. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3-5 tablespoons full is generally sufficient.","Cover and simmer for just over 10 minutes."] cookbook:butter_chicken type cookbook:recipes cookbook:butter_chicken url https://en.wikibooks.org/wiki/Cookbook:Butter_chicken cookbook:butter_chicken url https://en.wikibooks.org/wiki/Cookbook:Butter_Chicken cookbook:_butter label "butter" cookbook:butter label "butter" cookbook:butter label "buttered" cookbook:butter label "low-fat butter" cookbook:butter label "melted butter" cookbook:butter label "soft butter" cookbook:butter label "stick of butter" cookbook:butter label "unsalted butter" cookbook:buttermilk_biscuits difficulty 2 cookbook:buttermilk_biscuits name "Buttermilk Biscuits" cookbook:buttermilk_biscuits recipeCategory category:baking_recipes cookbook:buttermilk_biscuits recipeCategory category:bread_recipes cookbook:buttermilk_biscuits recipeCategory category:breakfast_recipes cookbook:buttermilk_biscuits recipeCategory category:easy_recipes cookbook:buttermilk_biscuits recipeCategory category:southern_u.s._recipes cookbook:buttermilk_biscuits recipeCuisine cookbook:louisiana_creole_cuisine cookbook:buttermilk_biscuits recipeCuisine cookbook:southern_cuisine cookbook:buttermilk_biscuits recipeInstructions ["Some cooks prefer this method of mixing:","Thin biscuits can be made with the same recipe, except you will use less buttermilk and roll out to 1\/2" on a floured board. Cut with a floured biscuit cutter.","To save time, using a spatula, spread out all the biscuit mixture onto the pan, and with floured hands, pat the "cake" to an even 1" height. Bake as usual.","Instead of brushing the butter on the biscuits before baking, you can pour the butter slowly over each biscuit, letting the excess drip between the biscuits. Use your fingers to evenly coat each biscuit top with butter.","Biscuits are best consumed immediately. However, left-over biscuits can be heated or toasted. Buttering immediately helps for a better-tasting left-over biscuit.","Do not use bread flour (protein content 4g per 1\/4 cup) as the biscuits will not be light and fluffy."] cookbook:buttermilk_biscuits recipeNotes "* To hand-roll biscuits: * If your hands become sticky when rolling biscuits, wash and dry your hands and use more flour. * If the dough isn't moist enough to stick to your unfloured hands, the mixture isn't moist enough for this style of biscuit. The biscuits will taste fine, but will not be as fluffy. * Use all-purpose flour for rolling to avoid tasting chemicals from self-rising flour. Those chemicals would not have been sufficiently moistened on the outside of a biscuit. * If cultured buttermilk is not available, similar results can be obtained by mixing 2T lemon juice with enough milk to make a cup, and letting stand 10 minutes. * Biscuits do not need to be kneaded. In fact, if you knead the biscuits, you will likely incorporate too much flour to get a high, fluffy biscuit. * Lard or butter may be used instead of shortening. * If self-rising flour is not available, substitute all-purpose flour and add baking powder and salt. An alternative is to add baking soda and cream of tarter. If desired, use only baking soda as leavening. This is acceptable since the buttermilk is acidic. * The preferred flour is Southern "biscuit" flour, a soft wheat flour with a protein content of 2g per 1\/4 cup. Non-Southern flours, at 3g protein per 1\/4 cup, are acceptable. * Low protein flours require less buttermilk than higher protein flours. You will have to adjust the liquid in the recipe according to the protein content of the flour, the type of fat used (butter is part liquid), the humidity of the flour, and the desired texture of the final biscuit. In general, the mixture you roll should be quite moist, but not pourable. * Do not skip the resting step, as the flour needs a brief period to accept the moisture. * The sugar and salt may be dissolved into the buttermilk if desired. The sugar may be omitted altogether. * Cream may be substituted for 1\/4c of the buttermilk. * For a traditional Southern topping, mix equal parts softened butter and molasses. * Butter biscuits immediately so the butter melts. Always used softened or melted butter as refrigerated butter is too hard and will tear the biscuit. Softened butter is best. * If you are unsure if a biscuit is done, use an instant read thermometer and remove when internal temperature reaches 205-210 degrees F. * If using a convection oven with the fan on, the oven rack may be in the center position. " cookbook:buttermilk_biscuits recipeYield 6 cookbook:buttermilk_biscuits totalTime "40 minutes" cookbook:buttermilk_biscuits type cookbook:recipes cookbook:buttermilk_biscuits url https://en.wikibooks.org/wiki/Cookbook:Buttermilk_Biscuits cookbook:buttermilk_curry_soup_(kadi_pakora) name "Buttermilk Curry Soup (Kadi Pakora)" cookbook:buttermilk_curry_soup_(kadi_pakora) name "Kadi pakora" cookbook:buttermilk_curry_soup_(kadi_pakora) name "Kadi Pakora" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeCategory category:curry_recipes cookbook:buttermilk_curry_soup_(kadi_pakora) recipeCategory category:indian_recipes cookbook:buttermilk_curry_soup_(kadi_pakora) recipeCategory category:milk_recipes cookbook:buttermilk_curry_soup_(kadi_pakora) recipeCategory category:soup_recipes cookbook:buttermilk_curry_soup_(kadi_pakora) recipeCuisine cookbook:cuisine_of_india cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "1/4 inch of ginger" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "1 cup besan (Gram flour)" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "1 piece garlic" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "1 small onion," cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "2 glasses buttermilk (a bit sour)" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "4-5 kadi patta" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "4 red chilis" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "black mustard" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "oil for making pakoda" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "pinch of asafoetida" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "salt," cookbook:buttermilk_curry_soup_(kadi_pakora) recipeIngredient "turmeric powder" cookbook:buttermilk_curry_soup_(kadi_pakora) recipeInstructions ["Mix 1 cup besan (leave 1 spoon for kadi) with water,salt,turmeric powder and mix it for sometime so that mixture should just be like little less batter than cake mix.","Put oil in big pan and heat it.","Drop mixture in the pan with the help of round kind of spoon so that pakodas are round and fluffy.","Mix butter milk, 1 spoon besan, turmeric powder, asafoetida, salt and mix nicely so that there are no lumps.","Cut onion in small pieces.","Heat a little oil. Put mustard seeds, garlic, ginger, kadipatta then onion and fry it until a little reddish.","Now mix the buttermilk mixture and put it in the fried mixture. Keep it on medium flame and continue mixing it until it starts bubbling.","Put in the pakodas and lower the heat and keep for some time. Close the lid and switch off the flame."] cookbook:buttermilk_curry_soup_(kadi_pakora) recipeYield 4 cookbook:buttermilk_curry_soup_(kadi_pakora) totalTime "35 minutes" cookbook:buttermilk_curry_soup_(kadi_pakora) type cookbook:recipes cookbook:buttermilk_curry_soup_(kadi_pakora) url https://en.wikibooks.org/wiki/Cookbook:Buttermilk_Curry_Soup_(Kadi_Pakora) cookbook:buttermilk_curry_soup_(kadi_pakora) url https://en.wikibooks.org/wiki/Cookbook:Kadi_pakora cookbook:buttermilk_curry_soup_(kadi_pakora) url https://en.wikibooks.org/wiki/Cookbook:Kadi_Pakora cookbook:buttermilk_fried_chicken_with_pan_gravy name "Buttermilk Fried Chicken with Pan Gravy" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCategory category:chicken_recipes cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCategory category:deep_fried_recipes cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCategory category:gravy_recipes cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCategory category:main_course_recipes cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCategory category:southern_u.s._recipes cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCookingTechnique cookbook:marinating cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCookingTechnique cookbook:sautéing cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCuisine cookbook:louisiana_creole_cuisine cookbook:buttermilk_fried_chicken_with_pan_gravy recipeCuisine cookbook:southern_cuisine cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:buttermilk cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:cayenne_pepper cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:chicken cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:cinnamon cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:cream cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:flour cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:garlic cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:green_onion cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:mustard cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:oil_and_fat cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:onion cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:oregano cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:paprika cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:parsley cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:pepper cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:rice cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:salt cookbook:buttermilk_fried_chicken_with_pan_gravy recipeFoodstuff cookbook:stock cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "1 small onion (or shallots) chopped" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "1 tablespoon oregano" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "1 tablespoon parsley" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "1 tsp cayenne powder" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "1 tsp cinnamon" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "1 tsp mustard powder" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "1 tsp paprika" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "2 cups buttermilk" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "2 tsp cracked black peppercorns" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "3-4 tbsp flour" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "3 cups chicken stock/bouillon (or 2 cups stock and 1 cup cream)" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "clove of garlic" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "flour seasoned with herbs and spices (see procedure)" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "oil" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "one whole chicken" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeIngredient "salt and pepper" cookbook:buttermilk_fried_chicken_with_pan_gravy recipeInstructions ["Pour off the accumulated oil from the pan, though reserving 3-4 tablespoons and all the flour and chicken residue. Keeping the pan on medium flame, toss in one small chopped onion and a clove of garlic. Saut\u00e9 for a few minutes. Whisk in 3-4 tablespoons of flour, and keep stirring until the mixture becomes light to medium brown. Do not burn.","Whisk in 3 cups of chicken stock or bouillon (or 2 cups stock and 1 cup cream). Simmer on low flame, covered, for 15 minutes. Salt and pepper to taste.","Serve chicken with rice, and with some green vegetable. Spoon gravy over rice and chicken."] cookbook:buttermilk_fried_chicken_with_pan_gravy type cookbook:recipes cookbook:buttermilk_fried_chicken_with_pan_gravy url https://en.wikibooks.org/wiki/Cookbook:Buttermilk_Fried_Chicken_with_Pan_Gravy cookbook:buttermilk label "butter milk" cookbook:buttermilk label "buttermilk" cookbook:buttermilk name "Buttermilk" cookbook:buttermilk recipeCategory category:dairy cookbook:buttermilk recipeCategory category:leavening_agents cookbook:buttermilk type cookbook:dairy cookbook:buttermilk type cookbook:ingredients cookbook:buttermilk type cookbook:leavening_agents cookbook:buttermilk url https://en.wikibooks.org/wiki/Cookbook:Buttermilk cookbook:butter name "Butter" cookbook:butternut_squash label "butternut" cookbook:butternut_squash label "butternut pumpkin" cookbook:butternut_squash label "butternut squash" cookbook:butternut_squash name "Butternut Pumpkin" cookbook:butternut_squash name "Butternut Squash" cookbook:butternut_squash recipeCategory category:autumn_ingredients cookbook:butternut_squash recipeCategory category:winter_ingredients cookbook:butternut_squash_soup label "butternut squash soup" cookbook:butternut_squash_soup name "Butternut Squash Soup" cookbook:butternut_squash_soup recipeCategory category:inexpensive_recipes cookbook:butternut_squash_soup recipeCategory category:onion_recipes cookbook:butternut_squash_soup recipeCategory category:soup_recipes cookbook:butternut_squash_soup recipeCategory category:squash_recipes cookbook:butternut_squash_soup recipeCategory category:vegetarian_recipes cookbook:butternut_squash_soup recipeFoodstuff cookbook:butternut_squash cookbook:butternut_squash_soup recipeFoodstuff cookbook:garlic cookbook:butternut_squash_soup recipeFoodstuff cookbook:nutmeg cookbook:butternut_squash_soup recipeFoodstuff cookbook:olive_oil cookbook:butternut_squash_soup recipeFoodstuff cookbook:onion cookbook:butternut_squash_soup recipeFoodstuff cookbook:sherry cookbook:butternut_squash_soup recipeFoodstuff cookbook:stock cookbook:butternut_squash_soup recipeIngredient "1/4 cup cream sherry" cookbook:butternut_squash_soup recipeIngredient "1 medium butternut squash" cookbook:butternut_squash_soup recipeIngredient "1 tsp nutmeg" cookbook:butternut_squash_soup recipeIngredient "2 cloves garlic, minced" cookbook:butternut_squash_soup recipeIngredient "2 medium onions, peeled and cut in half" cookbook:butternut_squash_soup recipeIngredient "2 T olive oil" cookbook:butternut_squash_soup recipeIngredient "4 cups chicken stock or vegetable stock" cookbook:butternut_squash_soup type cookbook:recipes cookbook:butternut_squash_soup url https://en.wikibooks.org/wiki/Cookbook:Butternut_Squash_Soup cookbook:butternut_squash type cookbook:autumn_ingredients cookbook:butternut_squash type cookbook:ingredients cookbook:butternut_squash type cookbook:vegetable cookbook:butternut_squash type cookbook:winter_ingredients cookbook:butternut_squash url https://en.wikibooks.org/wiki/Cookbook:Butternut_Pumpkin cookbook:butternut_squash url https://en.wikibooks.org/wiki/Cookbook:Butternut_Squash cookbook:butter recipeCategory category:dairy cookbook:butter recipeCategory category:fats_and_oils cookbook:butter recipeCategory category:featured_ingredients cookbook:butterscotch_pudding label "butterscotch pudding" cookbook:butterscotch_sauce name "Butterscotch Sauce" cookbook:butterscotch_sauce recipeIngredient "100g butter" cookbook:butterscotch_sauce recipeIngredient "1 cup (~225ml) of brown sugar" cookbook:butterscotch_sauce recipeIngredient "1 cup of cream" cookbook:butterscotch_sauce recipeInstructions ["Place all ingredients in saucepan stirring occasionally for 3 minutes.<\/text>"] cookbook:butterscotch_sauce type cookbook:recipes cookbook:butterscotch_sauce url https://en.wikibooks.org/wiki/Cookbook:Butterscotch_Sauce cookbook:butter_tart difficulty 2 cookbook:butter_tart label "butter tart" cookbook:butter_tart name "Butter tart" cookbook:butter_tart name "Butter Tart" cookbook:butter_tart recipeCategory category:baking_recipes cookbook:butter_tart recipeCategory category:canadian_recipes cookbook:butter_tart recipeCategory category:dessert_recipes cookbook:butter_tart recipeCategory category:easy_recipes cookbook:butter_tart recipeCategory category:recipes_with_metric_units cookbook:butter_tart recipeCategory category:tart_recipes cookbook:butter_tart recipeYield 24 cookbook:butter_tart totalTime "70 minutes" cookbook:butter_tart type cookbook:recipes cookbook:butter_tart url https://en.wikibooks.org/wiki/Cookbook:Butter_tart cookbook:butter_tart url https://en.wikibooks.org/wiki/Cookbook:Butter_Tart cookbook:butter_tea name "Butter tea" cookbook:butter_tea name "Butter Tea" cookbook:butter_tea recipeCategory category:beverage_recipes cookbook:butter_tea recipeCategory category:boiled_recipes cookbook:butter_tea recipeCategory category:recipes_with_metric_units cookbook:butter_tea recipeCategory category:tea_recipes cookbook:butter_tea recipeCategory category:tibetan_recipes cookbook:butter_tea recipeFoodstuff cookbook:butter cookbook:butter_tea recipeFoodstuff cookbook:cream cookbook:butter_tea recipeFoodstuff cookbook:milk cookbook:butter_tea recipeFoodstuff cookbook:salt cookbook:butter_tea recipeFoodstuff cookbook:tea cookbook:butter_tea recipeIngredient "1 tablespoon regular black tea (preferably Nepalese or Indian)" cookbook:butter_tea recipeIngredient "2 tablespoons unsalted butter" cookbook:butter_tea recipeIngredient "3 cups whole milk (or 1½ cup "half-and-half"/"cereal" cream + 1½ cup water)" cookbook:butter_tea recipeIngredient "salt to taste" cookbook:butter_tea recipeInstructions ["Boil tea with milk for 2-10 min, depending upon the strength of tea desired","Strain into tea cups.","Add butter and salt. Stir thoroughly - ideally by carefully using a blender - and serve. Makes two servings."] cookbook:butter_tea type cookbook:recipes cookbook:butter_tea url https://en.wikibooks.org/wiki/Cookbook:Butter_tea cookbook:butter_tea url https://en.wikibooks.org/wiki/Cookbook:Butter_Tea cookbook:butter type cookbook:dairy cookbook:butter type cookbook:fats_and_oils cookbook:butter type cookbook:featured_ingredients cookbook:butter type cookbook:ingredients cookbook:butter url https://en.wikibooks.org/wiki/Cookbook:Butter cookbook:buuz difficulty 4 cookbook:buuz label "buuz" cookbook:buuz name "Buuz" cookbook:buuz recipeCategory category:asian_recipes cookbook:buuz recipeCategory category:buuz cookbook:buuz recipeCategory category:difficult_recipes cookbook:buuz recipeCategory category:dumpling_recipes cookbook:buuz recipeCategory category:ground_beef_recipes cookbook:buuz recipeCategory category:main_course_recipes cookbook:buuz recipeCategory category:recipes_with_metric_units cookbook:buuz recipeCategory category:steamed_recipes cookbook:buuz recipeFoodstuff cookbook:beef cookbook:buuz recipeFoodstuff cookbook:flour cookbook:buuz recipeFoodstuff cookbook:onion cookbook:buuz recipeFoodstuff cookbook:salt cookbook:buuz recipeIngredient "Baking flour {{convert|300|g|abbr=on}};" cookbook:buuz recipeIngredient "Beef (ground beef) {{convert|400|g|abbr=on}};" cookbook:buuz recipeIngredient "Onion {{convert|20|g|abbr=on}};" cookbook:buuz recipeIngredient "Pepper (optional) {{convert|1/4|tsp|abbr=on}};" cookbook:buuz recipeIngredient "Salt {{convert|1/2|tsp|abbr=on}};" cookbook:buuz recipeIngredient "Water {{convert|400|ml|abbr=on}};" cookbook:buuz recipeInstructions ["In a bowl mix together flour and {{convert|200|-|300|g|abbr=on}} of cold water as making very soft dough. Cover the bowl and leave the dough for 5 minutes for better formation.","Chop the beef into as small as possible sized cubic shaped pieces or use ground beef. (chopped beef will make better taste)","Chop the onion into small pieces.","Pour the beef into an empty bowl add salt, onion, pepper and {{convert|5|tbsp}} of water mix together thoroughly. Leave the bowl covered during the preparation of the dough.","On the bigger sized cutting board mix the dough for a half minute. Cut the dough into 10 pieces and flatten the dough into circle shaped dough flats.","Place fair amount of meat mixture on the flat dough and stick together the edge using techniques shown in the picture."] cookbook:buuz recipeYield 2 cookbook:buuz totalTime "prep: 20 min, cooking: 15 min" cookbook:buuz type cookbook:recipes cookbook:buuz url https://en.wikibooks.org/wiki/Cookbook:Buuz cookbook:byaslag label "byaslag" cookbook:bzar_ahdar_mimli label "bzar ahdar mimli" cookbook:caballeros_pobres label "caballeros pobres" cookbook:cabbage_and_bacon label "cabbage and bacon" cookbook:cabbage label "cabbage" cookbook:cabbage label "cabbages" cookbook:cabbage label "napa cabbage" cookbook:cabbage label "white cabbage" cookbook:cabbage name "Cabbage" cookbook:cabbage recipeCategory category:brassicas cookbook:cabbage recipeCategory category:featured_ingredient_candidate cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) label "cabbage rolls in tomato sauce (holubtsi)" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) name "Cabbage Rolls in Tomato Sauce (Holubtsi)" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) name "Holubtsi" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeCategory category:baked_recipes cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeCategory category:cabbage_recipes cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeCategory category:ground_beef_recipes cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeCategory category:main_course_recipes cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeCategory category:recipes_with_metric_units cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeCategory category:rice_recipes cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeCategory category:ukrainian_recipes cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeCuisine cookbook:cuisine_of_ukraine cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeIngredient "12 cabbage leaves" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeIngredient "1/2 cup chopped onion" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeIngredient "1/2 cup milk" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeIngredient "1 egg" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeIngredient "1 lb (about 500 g) ground beef" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeIngredient "1 tsp pepper" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeIngredient "2 tsp salt" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeIngredient "3/4 cup cooked rice" cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) recipeInstructions ["Preheat oven to 350\u00b0F (175C)","Put cabbage into pot of boiling water, cover, let sit for three minutes, then strain.","Mix ground beef, milk, egg, rice, onion, pepper, and salt. Divide into twelve sections, then place","a section on each cabbage leaf.","Roll leaf around filling and fasten with toothpick.","Place the rolls in a baking dish.","Mix tomato paste, tomatoes, sugar, water, and vinegar, then pour over cabbage rolls.","Cover baking dish and bake at 350\u00b0F (175C) for 40 min.","Remove cabbage rolls from pan, and take out toothpicks. Place on the serving dish","Add cornstarch and water to sauce mixture and stir together. Warm, if needed, to allow the cornstarch mixture to thicken the sauce.","Pour the completed sauce over the rolls on the serving dish.","Garnish as desired and serve."] cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) type cookbook:recipes cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) url https://en.wikibooks.org/wiki/Cookbook:Cabbage_Rolls_in_Tomato_Sauce_(Holubtsi) cookbook:cabbage_rolls_in_tomato_sauce_(holubtsi) url https://en.wikibooks.org/wiki/Cookbook:Holubtsi cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) label "sarmi" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) name "Cabbage Rolls in Yogurt Sauce (Sarmi)" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) name "Sarmi" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:appetizer_recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:bulgarian_recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:cabbage_recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:ground_beef_recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:ground_pork_recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:main_course_recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:recipes_with_images cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:recipes_with_metric_units cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:rice_recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCategory category:veal_recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeCuisine cookbook:cuisine_of_bulgaria cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:butter cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:cabbage cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:grape cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:green_onion cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:mint cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:paprika cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:parsley cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:pepper cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:pork cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:rice cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:salt cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:sunflower_oil cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:veal cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeFoodstuff cookbook:yogurt cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "100 g butter or half a cupful sunflower oil" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "300 g (about 3/4 lb) minced (ground) pork" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "30-40 vine or cabbage leaves (depending on the size, a substantially smaller number of leaves may be needed)" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "500 g (about 1 1/8 lb) minced (ground) veal or beef" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "Half a cupful rice" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "Mint" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "One bunch of spring onions" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "One cupful yogurt" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "Paprika" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "Parsley" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "Pepper" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeIngredient "Salt" cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) recipeInstructions ["Boil the vine or cabbage leaves in salted water until they look cooked and are just bendable enough to roll. Drain and allow to cool during the follow steps.","Lightly fry the finely chopped onions in a small amount of oil, stir in a teaspoon or more of paprika and mix.","Add the meat, rice, pepper, mint and finely chopped parsley and cook until the meat looks almost done.","Add 3\/4 cup of water, bring to a boil, then immediately cover and reduce heat to a bare minimum for 10 minutes, until the water is absorbed by the rice. Uncover and fluff as needed with a small spatula or spoon. Allow to cool to handling temperature.","Put one teaspoonful of the meat mixture on each leaf and make into a rolled, fully enclosed, package, similar to a small egg roll. A bit more filling can be used if you are using large cabbage leaves, but try to make all the rolls somewhat uniform in size.","Arrange the rolls in a saucepan, add 1.5 cups of warm water, cover and simmer gently on a low fire.","In the meantime, mix the yogurt with a bit of paprika, for color (or omit if you wish to keep the dish somewhat white in color), and other spices as you desire.","When rolls are done, allow to cool a bit, gently remove to a dish, and add the yogurt mixture to coat.","Serve with vegetables of your choice. Enjoy!"] cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) type cookbook:recipes cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) url https://en.wikibooks.org/wiki/Cookbook:Cabbage_Rolls_in_Yogurt_Sauce_(Sarmi) cookbook:cabbage_rolls_in_yogurt_sauce_(sarmi) url https://en.wikibooks.org/wiki/Cookbook:Sarmi cookbook:cabbage type cookbook:brassicas cookbook:cabbage type cookbook:featured_ingredient_candidate cookbook:cabbage type cookbook:ingredients cookbook:cabbage url https://en.wikibooks.org/wiki/Cookbook:Cabbage cookbook:cabbie_claw name "Cabbie claw" cookbook:cabbie_claw name "Cabbie Claw" cookbook:cabbie_claw recipeIngredient "Coarse Sea salt" cookbook:cabbie_claw recipeIngredient "Horseradish" cookbook:cabbie_claw recipeIngredient "Mashed potato" cookbook:cabbie_claw recipeIngredient "Parsley" cookbook:cabbie_claw recipeIngredient "Parsley and Cayenne Pepper" cookbook:cabbie_claw recipeIngredient "Whole Cod, or other Whitefish" cookbook:cabbie_claw type cookbook:recipes cookbook:cabbie_claw url https://en.wikibooks.org/wiki/Cookbook:Cabbie_claw cookbook:cabbie_claw url https://en.wikibooks.org/wiki/Cookbook:Cabbie_Claw cookbook:cachapa label "cachapa" cookbook:cachapa name "Cachapa" cookbook:cachapa recipeCategory category:appetizer_recipes cookbook:cachapa recipeCategory category:corn_recipes cookbook:cachapa recipeCategory category:pancake_recipes cookbook:cachapa recipeCategory category:pan_fried_recipes cookbook:cachapa recipeCategory category:recipes_with_metric_units cookbook:cachapa recipeCategory category:vegetarian_recipes cookbook:cachapa recipeCategory category:venezuelan_recipes cookbook:cachapa recipeCookingTechnique cookbook:batter cookbook:cachapa recipeCuisine cookbook:cuisine_of_venezuela cookbook:cachapa recipeCuisine cookbook:vegan_cuisine cookbook:cachapa recipeEquipment cookbook:blender cookbook:cachapa recipeFoodstuff cookbook:butter cookbook:cachapa recipeFoodstuff cookbook:cheese cookbook:cachapa recipeFoodstuff cookbook:egg cookbook:cachapa recipeFoodstuff cookbook:flour cookbook:cachapa recipeFoodstuff cookbook:margarine cookbook:cachapa recipeFoodstuff cookbook:sugar cookbook:cachapa recipeIngredient "1/4 cup flour" cookbook:cachapa recipeIngredient "1 can creamed corn (14 fl oz, 398 g)" cookbook:cachapa recipeIngredient "1 egg" cookbook:cachapa recipeIngredient "2 tablespoons melted butter or margarine" cookbook:cachapa recipeIngredient "2 tablespoons sugar, or to taste" cookbook:cachapa recipeIngredient "3/4 cup pancake mix" cookbook:cachapa recipeIngredient "cheese of your choice" cookbook:cachapa recipeInstructions ["Mix all the ingredients in a blender. The mix should become thick and heavy. If not, add more corn.","Shape the mix into small pancakes approximately 1\/2 inch (1.5 cm) thick and about 5 inches (13 cm) in diameter. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.","Cachapas should be served hot, and may be accompanied with cheese (feta cheese is one option, Mexican white cheese "Cotija", Venezuelan or Columbian "Queso Blanco" ,"Queso de Mano" or "Queso Guayanes" where available)."] cookbook:cachapa type cookbook:recipes cookbook:cachapa url https://en.wikibooks.org/wiki/Cookbook:Cachapa cookbook:caesar_salad label "caesar salad" cookbook:caesar_salad name "Caesar Salad" cookbook:caesar_salad recipeCategory category:californian_recipes cookbook:caesar_salad recipeCategory category:recipes_with_images cookbook:caesar_salad recipeCategory category:recipes_with_metric_units cookbook:caesar_salad recipeCategory category:salad_recipes cookbook:caesar_salad recipeCuisine cookbook:cuisine_of_california cookbook:caesar_salad recipeIngredient "1/2 tsp black pepper" cookbook:caesar_salad recipeIngredient "1/2 tsp salt" cookbook:caesar_salad recipeIngredient "1/4 cup (about 50ml) extra-virgin olive oil, divided" cookbook:caesar_salad recipeIngredient "1/4 cup (about 50ml) olive oil" cookbook:caesar_salad recipeIngredient "1 head Romaine lettuce, roughly chopped<ref group="N">Contrary to popular belief, chopping the lettuce will '''''not''''' cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.</ref>" cookbook:caesar_salad recipeIngredient "1 stale loaf Italian bread, cut into 2-inch (5cm) cubes" cookbook:caesar_salad recipeIngredient "2 soft-boiled eggs" cookbook:caesar_salad recipeIngredient "2 tsp garlic powder" cookbook:caesar_salad recipeIngredient "3 shots Worcestershire sauce" cookbook:caesar_salad recipeIngredient "Drizzle red wine vinegar" cookbook:caesar_salad recipeIngredient "Freshly ground black pepper" cookbook:caesar_salad recipeIngredient "Garlic croûtons (below)" cookbook:caesar_salad recipeIngredient "Heavy pinch of sea salt. Don't use table salt, or else you're not making Caesar salad." cookbook:caesar_salad recipeInstructions ["Place cubes on a greased baking sheet and bake at 400\u00b0F (200\u00b0C)until thoroughly dried.","Heat olive oil over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat.","Cook until crisp. Remove and set aside until needed."] cookbook:caesar_salad type cookbook:recipes cookbook:caesar_salad url https://en.wikibooks.org/wiki/Cookbook:Caesar_Salad cookbook:café_au_lait difficulty 1 cookbook:café_au_lait label "café au lait" cookbook:café_au_lait name "Café au lait" cookbook:café_au_lait recipeCategory category:beverage_recipes cookbook:café_au_lait recipeCategory category:coffee_recipes cookbook:café_au_lait recipeCategory category:louisiana_recipes cookbook:café_au_lait recipeCategory category:very_easy_recipes cookbook:café_au_lait recipeCookingTechnique cookbook:microwaving cookbook:café_au_lait recipeCuisine cookbook:louisiana_creole_cuisine cookbook:café_au_lait recipeFoodstuff cookbook:coffee cookbook:café_au_lait recipeFoodstuff cookbook:milk cookbook:café_au_lait recipeIngredient "4 cups (950 ml) milk" cookbook:café_au_lait recipeIngredient "5 Tbsp (70g) Coffee grounds, can be:" cookbook:café_au_lait recipeIngredient "OR: 1.5-2 cups (350-475 ml) cold coffee concentrate" cookbook:café_au_lait recipeInstructions ["Prepare four cups of coffee in your preferred manner -- drip, boil, seep, etc. If you are using coffee concentrate, add enough hot water to reach four cups of coffee.","At the same time, heat the milk over a low to medium heat until scalded.","Pour equal amounts of coffee and scalded milk into bowls or cups.","Enjoy.","Steamed milk can be substituted for scalded milk.","The milk can be heated in the cups by half filling each cup with milk and microwaving briefly. A 1,000W microwave oven will heat one half-cup of milk in 50 seconds, two in 60 seconds."] cookbook:café_au_lait recipeYield 8 servings cookbook:café_au_lait totalTime "prep: 10-20 minutes" cookbook:café_au_lait type cookbook:recipes cookbook:café_au_lait url https://en.wikibooks.org/wiki/Cookbook:Café_au_lait cookbook:cajun_burger name "Cajun Burger" cookbook:cajun_burger recipeCategory category:american_recipes cookbook:cajun_burger recipeCategory category:cheese_recipes cookbook:cajun_burger recipeCategory category:grilled_recipes cookbook:cajun_burger recipeCategory category:ground_beef_recipes cookbook:cajun_burger recipeCategory category:hamburger_recipes cookbook:cajun_burger recipeCategory category:louisiana_recipes cookbook:cajun_burger recipeCategory category:mayonnaise_recipes cookbook:cajun_burger recipeCategory category:recipes_with_metric_units cookbook:cajun_burger recipeCuisine cookbook:cuisine_of_the_united_states cookbook:cajun_burger recipeCuisine cookbook:louisiana_creole_cuisine cookbook:cajun_burger recipeCuisine cookbook:new_england_cuisine cookbook:cajun_burger recipeFoodstuff cookbook:beef cookbook:cajun_burger recipeIngredient "1/2 cup (about 120 ml) mayonnaise" cookbook:cajun_burger recipeIngredient "1 pound (450g) ground beef" cookbook:cajun_burger recipeIngredient "4 hamburger buns, split in half" cookbook:cajun_burger recipeIngredient "4 slices pepper jack cheese" cookbook:cajun_burger recipeIngredient "Cajun seasoning" cookbook:cajun_burger recipeInstructions ["Combine mayonnaise and 1 Tbs seasoning. Refrigerate until needed.","Form meat into 4 equal patties, 1\/2 inch (1.25 cm) thick. Sprinkle liberally on both sides with seasoning.","Preheat grill. Add burgers and cook, turning often, until desired doneness is achieved (165F).","Spread mayo on buns and place the burgers in.","Eat!"] cookbook:cajun_burger type cookbook:recipes cookbook:cajun_burger url https://en.wikibooks.org/wiki/Cookbook:Cajun_Burger cookbook:cajun_cuisine label "acadiana" cookbook:cajun_cuisine label "cajun" cookbook:cajun_cuisine label "cajun cuisine" cookbook:cajun_cuisine name "Cajun cuisine" cookbook:cajun_cuisine name "Cajun Cuisine" cookbook:cajun_cuisine url https://en.wikibooks.org/wiki/Cookbook:Cajun_cuisine cookbook:cajun_cuisine url https://en.wikibooks.org/wiki/Cookbook:Cajun_Cuisine cookbook:cajun_red_beans_and_rice label "cajun red beans and rice" cookbook:cajun_red_beans_and_rice name "Cajun Red Beans and Rice" cookbook:cajun_red_beans_and_rice recipeCategory category:bean_recipes cookbook:cajun_red_beans_and_rice recipeCategory category:boiled_recipes cookbook:cajun_red_beans_and_rice recipeCategory category:ham_recipes cookbook:cajun_red_beans_and_rice recipeCategory category:louisiana_recipes cookbook:cajun_red_beans_and_rice recipeCategory category:main_course_recipes cookbook:cajun_red_beans_and_rice recipeCategory category:medium_difficulty_recipes cookbook:cajun_red_beans_and_rice recipeCategory category:recipes_with_metric_units cookbook:cajun_red_beans_and_rice recipeCategory category:rice_recipes cookbook:cajun_red_beans_and_rice recipeCategory category:side_dish_recipes cookbook:cajun_red_beans_and_rice recipeCategory category:southern_u.s._recipes cookbook:cajun_red_beans_and_rice recipeCuisine cookbook:louisiana_creole_cuisine cookbook:cajun_red_beans_and_rice recipeCuisine cookbook:southern_cuisine cookbook:cajun_red_beans_and_rice recipeFoodstuff cookbook:bay_leaf cookbook:cajun_red_beans_and_rice recipeFoodstuff cookbook:bell_pepper cookbook:cajun_red_beans_and_rice recipeFoodstuff cookbook:tabasco_sauce cookbook:cajun_red_beans_and_rice recipeIngredient "1 pound red beans" cookbook:cajun_red_beans_and_rice recipeIngredient "1 Tbls Tabasco Sauce or similar chili sauce" cookbook:cajun_red_beans_and_rice recipeIngredient "2 cups finely chopped bell peppers (one medium)" cookbook:cajun_red_beans_and_rice recipeIngredient "2 cups finely chopped celery (1/2 stalk)" cookbook:cajun_red_beans_and_rice recipeIngredient "2 cups finely chopped onions (one medium)" cookbook:cajun_red_beans_and_rice recipeIngredient "3 Tbls ''Paul Prudholme's Seafood Magic'', or a similar spice" cookbook:cajun_red_beans_and_rice recipeIngredient "4 Cups cooked Rice (preferably converted)" cookbook:cajun_red_beans_and_rice recipeIngredient "5 Bay leaves (go real easy here, or you will taste it in your nose)" cookbook:cajun_red_beans_and_rice recipeIngredient "6 large ham hocks (3½ -4 pounds (1.5 kg to 2 kg))" cookbook:cajun_red_beans_and_rice recipeInstructions ["Cover beans with water, let stand over night. Drain.","Place ham hocks, celery, onions, bell peppers, Bay leaves, and seasoning into large sauce pan with 10 cups water.","Cover and bring to boil. Simmer until meat is fork tender, about an hour after boiling starts, stir occasionally.","Remove ham hocks from pan, set aside, skim fat from pan, discard.","Remove a significant fraction of liquid from pan, add drained beans, add back just enough liquid to cover beans. Simmer beans until they just begin to break up and liquid starts to become creamy, about 45 minutes. Stir frequently. Add back liquid as needed to keep beans covered.","If beans begin to scorch, do not stir, transfer mixture to another pan without scraping scorched beans into new pot.","Add ham hocks, cook 45 minutes more, SERVE IMMEDIATELY"] cookbook:cajun_red_beans_and_rice type cookbook:recipes cookbook:cajun_red_beans_and_rice url https://en.wikibooks.org/wiki/Cookbook:Cajun_Red_Beans_and_Rice cookbook:cajun type cookbook:cuisines cookbook:cake_brownies label "cake brownies" cookbook:cake_brownies name "Cake Brownies" cookbook:cake_brownies recipeCategory category:baking_recipes cookbook:cake_brownies recipeCategory category:brownie_recipes cookbook:cake_brownies recipeCategory category:chocolate_recipes cookbook:cake_brownies recipeCategory category:dessert_recipes cookbook:cake_brownies recipeCategory category:easy_recipes cookbook:cake_brownies recipeCategory category:recipes_with_images cookbook:cake_brownies recipeCategory category:recipes_with_metric_units cookbook:cake_brownies recipeFoodstuff cookbook:baking_powder cookbook:cake_brownies recipeFoodstuff cookbook:butter cookbook:cake_brownies recipeFoodstuff cookbook:chocolate cookbook:cake_brownies recipeFoodstuff cookbook:cream cookbook:cake_brownies recipeFoodstuff cookbook:egg cookbook:cake_brownies recipeFoodstuff cookbook:flour cookbook:cake_brownies recipeFoodstuff cookbook:salt cookbook:cake_brownies recipeFoodstuff cookbook:sugar cookbook:cake_brownies recipeFoodstuff cookbook:vanilla cookbook:cake_brownies recipeFoodstuff cookbook:walnut cookbook:cake_brownies recipeIngredient "½ cup (4¼oz - 120 g/1.2 dl) chopped walnuts or other nuts (optional)" cookbook:cake_brownies recipeIngredient "½ cup (4¼oz - 120 g) butter or cream" cookbook:cake_brownies recipeIngredient "¾ cup (6¼oz - 180 g/1.8 dl) flour" cookbook:cake_brownies recipeIngredient "½ tsp. baking powder" cookbook:cake_brownies recipeIngredient "½ tsp. salt" cookbook:cake_brownies recipeIngredient "1 cup (6¾oz - 2.4 dl) sugar" cookbook:cake_brownies recipeIngredient "1 tsp. vanilla" cookbook:cake_brownies recipeIngredient "2 eggs" cookbook:cake_brownies recipeIngredient "4 tablespoons cocoa" cookbook:cake_brownies recipeInstructions ["Leave out butter until the butter becomes room temperature.","Preheat oven to 350 degrees F (175 degrees C). Grease an 9" x 9" square pan","Whisk eggs until light in a medium sized bowl.","Then add sugar, melted butter, and cocoa. Mix well.","Add flour, salt, baking powder, vanilla, and nuts. Mix with Rubber Spatula well.","Pour into a 9" x 9" (23cm x 23cm) greased pan. Bake for 20 minutes at 350 &deg;F\/175 &deg;C\/450 &deg;K (Gas Mark 4)."] cookbook:cake_brownies type cookbook:recipes cookbook:cake_brownies url https://en.wikibooks.org/wiki/Cookbook:Cake_Brownies cookbook:cake_flour label "'''cake flour'''" cookbook:cake_flour label "cake flour" cookbook:cake_flour name "Cake Flour" cookbook:cake_flour recipeCategory category:flour cookbook:cake_flour type cookbook:ingredients cookbook:cake_flour url https://en.wikibooks.org/wiki/Cookbook:Cake_Flour cookbook:cake_pan label "cake pan" cookbook:ca_kho_to label "ca kho to" cookbook:calabash_noodle_soup_(hulu_mian) name "Calabash noodle soup (hulu mian)" cookbook:calabash_noodle_soup_(hulu_mian) name "Calabash Noodle Soup (Hulu Mian)" cookbook:calabash_noodle_soup_(hulu_mian) recipeCategory category:boiled_recipes cookbook:calabash_noodle_soup_(hulu_mian) recipeCategory category:chinese_recipes cookbook:calabash_noodle_soup_(hulu_mian) recipeCategory category:pork_recipes cookbook:calabash_noodle_soup_(hulu_mian) recipeCategory category:soup_recipes cookbook:calabash_noodle_soup_(hulu_mian) recipeCategory category:squash_recipes cookbook:calabash_noodle_soup_(hulu_mian) recipeCuisine cookbook:cuisine_of_china cookbook:calabash_noodle_soup_(hulu_mian) recipeEquipment cookbook:wok cookbook:calabash_noodle_soup_(hulu_mian) recipeFoodstuff cookbook:cornstarch cookbook:calabash_noodle_soup_(hulu_mian) recipeFoodstuff cookbook:egg cookbook:calabash_noodle_soup_(hulu_mian) recipeFoodstuff cookbook:garlic cookbook:calabash_noodle_soup_(hulu_mian) recipeFoodstuff cookbook:pork cookbook:calabash_noodle_soup_(hulu_mian) recipeFoodstuff cookbook:soy_sauce cookbook:calabash_noodle_soup_(hulu_mian) recipeFoodstuff cookbook:stock cookbook:calabash_noodle_soup_(hulu_mian) recipeFoodstuff cookbook:sugar cookbook:calabash_noodle_soup_(hulu_mian) recipeFoodstuff cookbook:water cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "2 Eggs" cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "Calabash" cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "Cornstarch" cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "Garlic" cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "Pork tenderloin" cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "Soy sauce" cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "Stock" cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "Sugar" cookbook:calabash_noodle_soup_(hulu_mian) recipeIngredient "Water" cookbook:calabash_noodle_soup_(hulu_mian) recipeInstructions ["Peel the calabash and cut into finger-sized strips.","Cut the pork tenderloin meat into tiny strips.","Marinate the meat with corn starch, soy sauce, and sugar.","In a wok, stir-fry the meat until it is slightly brown. Remove the meat from the wok.","In the wok, stir-fry the calabash strips and garlic for a couple of minutes.","Place the meat back into the wok and add soup stock, soy sauce, and water.","Simmer for a couple of minutes until the calabash strips look tender.","Crack two eggs and pour the white and the yolk into the soup."] cookbook:calabash_noodle_soup_(hulu_mian) type cookbook:recipes cookbook:calabash_noodle_soup_(hulu_mian) url https://en.wikibooks.org/wiki/Cookbook:Calabash_noodle_soup_(hulu_mian) cookbook:calabash_noodle_soup_(hulu_mian) url https://en.wikibooks.org/wiki/Cookbook:Calabash_Noodle_Soup_(Hulu_Mian) cookbook:calabaza label "calabaza" cookbook:calabaza name "Calabaza" cookbook:calabaza name "Calabaza Squash" cookbook:calabaza type cookbook:ingredients cookbook:calabaza url https://en.wikibooks.org/wiki/Cookbook:Calabaza cookbook:calabaza url https://en.wikibooks.org/wiki/Cookbook:Calabaza_Squash cookbook:calentao label "calentao" cookbook:calentita difficulty 2 cookbook:calentita label "calentita" cookbook:calentita name "Calentita" cookbook:calentita recipeCategory category:baking_recipes cookbook:calentita recipeCategory category:bread_recipes cookbook:calentita recipeCategory category:chickpea_recipes cookbook:calentita recipeCategory category:easy_recipes cookbook:calentita recipeCategory category:gibraltarian_recipes cookbook:calentita recipeCategory category:gluten-free_recipes cookbook:calentita recipeCategory category:low-gi_recipes cookbook:calentita recipeCategory category:vegan_recipes cookbook:calentita recipeCuisine cookbook:cuisine_of_gibraltar cookbook:calentita recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:calentita recipeCuisine cookbook:vegan_cuisine cookbook:calentita recipeInstructions ["Mix chickpea flour and water and salt\/pepper in a bowl. Leave to stand, preferably overnight.","Preheat oven to 175\u00b0C (350\u00b0F). Take a tin 9x6 inches (15x23cms) or oven dish and put enough oil to cover bottom of tin or bowl. Heat in oven.","Then spread hot oil up sides of tin with a pastry brush or by tilting. Stir mixture and pour immediately into tin, and put back in oven for about 1 hour approximately or until set in the middle.","Leave to stand for a while.","Good for two or three servings."] cookbook:calentita recipeYield 2 loaves cookbook:calentita totalTime "3-10 hours" cookbook:calentita type cookbook:recipes cookbook:calentita url https://en.wikibooks.org/wiki/Cookbook:Calentita cookbook:california_curry_chicken difficulty 3 cookbook:california_curry_chicken label "california curry chicken" cookbook:california_curry_chicken name "California Curry Chicken" cookbook:california_curry_chicken recipeCategory category:californian_recipes cookbook:california_curry_chicken recipeCategory category:chicken_recipes cookbook:california_curry_chicken recipeCategory category:curry_recipes cookbook:california_curry_chicken recipeCategory category:gluten-free_recipes cookbook:california_curry_chicken recipeCategory category:main_course_recipes cookbook:california_curry_chicken recipeCategory category:medium_difficulty_recipes cookbook:california_curry_chicken recipeCategory category:potato_recipes cookbook:california_curry_chicken recipeCategory category:stir_fry_recipes cookbook:california_curry_chicken recipeCookingTechnique cookbook:frying cookbook:california_curry_chicken recipeCookingTechnique cookbook:steaming cookbook:california_curry_chicken recipeCookingTechnique cookbook:stir-frying cookbook:california_curry_chicken recipeCuisine cookbook:cuisine_of_california cookbook:california_curry_chicken recipeFoodstuff cookbook:rice cookbook:california_curry_chicken recipeInstructions ["Heat cooking oil in a 4-qt stockpot.","Add onions and garlic. Fry for about 1 minute.","Add chicken. Stir-fry for about 5 minutes.","Add cooked potatoes.","Add '''Spices''', stir to coat chicken and potatoes. Cook for about 5 minutes more.","Add '''Sauce''' ingredients, stir well, bring to a simmer and cook for 10 minutes.","Add \u00bc cup of '''thickener''', stir until curry is thickened. If a thicker curry is desired, add additional '''thickener''' (instant mashed potato flakes) a tablespoon at a time until desired thickness is achieved.","Add salt and pepper to taste."] cookbook:california_curry_chicken recipeNotes "*Serve with steamed rice. " cookbook:california_curry_chicken recipeYield 4 cookbook:california_curry_chicken totalTime "45 minutes" cookbook:california_curry_chicken type cookbook:recipes cookbook:california_curry_chicken url https://en.wikibooks.org/wiki/Cookbook:California_Curry_Chicken cookbook:california_fusion_peach_salsa difficulty 1 cookbook:california_fusion_peach_salsa label "california fusion peach salsa" cookbook:california_fusion_peach_salsa name "California Fusion Peach Salsa" cookbook:california_fusion_peach_salsa recipeCategory category:appetizer_recipes cookbook:california_fusion_peach_salsa recipeCategory category:californian_recipes cookbook:california_fusion_peach_salsa recipeCategory category:gluten-free_recipes cookbook:california_fusion_peach_salsa recipeCategory category:peach_recipes cookbook:california_fusion_peach_salsa recipeCategory category:salsa_recipes cookbook:california_fusion_peach_salsa recipeCategory category:very_easy_recipes cookbook:california_fusion_peach_salsa recipeCuisine cookbook:cuisine_of_california cookbook:california_fusion_peach_salsa recipeFoodstuff cookbook:cilantro cookbook:california_fusion_peach_salsa recipeFoodstuff cookbook:five_spice_powder cookbook:california_fusion_peach_salsa recipeFoodstuff cookbook:green_onion cookbook:california_fusion_peach_salsa recipeFoodstuff cookbook:lime cookbook:california_fusion_peach_salsa recipeFoodstuff cookbook:peach cookbook:california_fusion_peach_salsa recipeFoodstuff cookbook:pepper cookbook:california_fusion_peach_salsa recipeIngredient "1/2 teaspoon five spice powder" cookbook:california_fusion_peach_salsa recipeIngredient "1/4 teaspoon white pepper" cookbook:california_fusion_peach_salsa recipeIngredient "2 (15-oz) cans peaches, drained and chopped, although If you want to make this California style&mdash;use fresh peaches." cookbook:california_fusion_peach_salsa recipeIngredient "2 green onions, sliced thin, including tops" cookbook:california_fusion_peach_salsa recipeIngredient "2 tablespoons lime juice" cookbook:california_fusion_peach_salsa recipeIngredient "2 teaspoons chopped fresh cilantro" cookbook:california_fusion_peach_salsa recipeIngredient "2 teaspoons garlic chili sauce" cookbook:california_fusion_peach_salsa recipeInstructions ["In a bowl, mix the drained, chopped peaches, sliced green onions, chopped cilantro, garlic chili sauce, lime juice, five spice powder, white pepper.","Mix well.","Chill before serving."] cookbook:california_fusion_peach_salsa recipeYield 6 cookbook:california_fusion_peach_salsa totalTime "5 minutes" cookbook:california_fusion_peach_salsa type cookbook:recipes cookbook:california_fusion_peach_salsa url https://en.wikibooks.org/wiki/Cookbook:California_Fusion_Peach_Salsa cookbook:california_roll label "california rolls" cookbook:california type cookbook:cuisines cookbook:callaloo difficulty 3 cookbook:callaloo label "callaloo" cookbook:callaloo name "Callaloo" cookbook:callaloo recipeCategory category:beef_recipes cookbook:callaloo recipeCategory category:caribbean_recipes cookbook:callaloo recipeCategory category:medium_difficulty_recipes cookbook:callaloo recipeCategory category:okra_recipes cookbook:callaloo recipeCategory category:pork_recipes cookbook:callaloo recipeCategory category:soup_recipes cookbook:callaloo recipeCookingTechnique cookbook:boiling cookbook:callaloo recipeCookingTechnique cookbook:simmering cookbook:callaloo recipeCuisine cookbook:caribbean_cuisines cookbook:callaloo recipeFoodstuff cookbook:beef cookbook:callaloo recipeFoodstuff cookbook:butter cookbook:callaloo recipeFoodstuff cookbook:chicken cookbook:callaloo recipeFoodstuff cookbook:chiles cookbook:callaloo recipeFoodstuff cookbook:chive cookbook:callaloo recipeFoodstuff cookbook:coconut cookbook:callaloo recipeFoodstuff cookbook:crab cookbook:callaloo recipeFoodstuff cookbook:garlic cookbook:callaloo recipeFoodstuff cookbook:okra cookbook:callaloo recipeFoodstuff cookbook:onion cookbook:callaloo recipeFoodstuff cookbook:pork cookbook:callaloo recipeFoodstuff cookbook:taro_root cookbook:callaloo recipeFoodstuff cookbook:thyme cookbook:callaloo recipeFoodstuff cookbook:water cookbook:callaloo recipeIngredient "1/2 cup chopped onion" cookbook:callaloo recipeIngredient "12 taro (dasheen or callaloo) leaves" cookbook:callaloo recipeIngredient "1/4 pound salted beef or salted pork (optional)" cookbook:callaloo recipeIngredient "1 hot pepper to flavour" cookbook:callaloo recipeIngredient "1 tsp butter" cookbook:callaloo recipeIngredient "1 tsp finely chopped garlic" cookbook:callaloo recipeIngredient "2 crabs, cleaned and broken in pieces" cookbook:callaloo recipeIngredient "2 cups coconut milk" cookbook:callaloo recipeIngredient "2 cups hot water" cookbook:callaloo recipeIngredient "2 sprigs thyme" cookbook:callaloo recipeIngredient "4 stalks chives" cookbook:callaloo recipeIngredient "8 okra (ochroe)" cookbook:callaloo recipeInstructions ["Strip the stalks and midribs from the leaves.","Wash and cut leaves and soft stalks, discard remainder.","Soak and cut salted beef or salted pork into bite-sized pieces.","Cut okra, chives and thyme into small pieces.","In a large pot put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk and water.","Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.","Swizzle or beat with a hand beater.","Add butter and stir well.","Add salt and pepper to taste."] cookbook:callaloo recipeNotes "*Use 1\/2 pound seasoned chicken feet in lieu of salted beef or pork. *1 whole hot pepper can be added before boiling; remember to remove it when done boiling. *Do not burst the pepper. *Remove the hot pepper before mixing. " cookbook:callaloo recipeYield 8 cookbook:callaloo totalTime "60 minutes" cookbook:callaloo type cookbook:recipes cookbook:callaloo url https://en.wikibooks.org/wiki/Cookbook:Callaloo cookbook:calorie label "caloric" cookbook:calorie label "calorie" cookbook:calorie label "calories" cookbook:calorie label "energy" cookbook:calorie label "kcal" cookbook:calorie label "kj" cookbook:calorie name "Cal" cookbook:calorie name "Calorie" cookbook:calorie name "Calories" cookbook:calorie name "KCal" cookbook:calorie name "KJ" cookbook:calorie type cookbook:cookbook/units_of_measurement cookbook:calorie url https://en.wikibooks.org/wiki/Cookbook:Cal cookbook:calorie url https://en.wikibooks.org/wiki/Cookbook:Calorie cookbook:calorie url https://en.wikibooks.org/wiki/Cookbook:Calories cookbook:calorie url https://en.wikibooks.org/wiki/Cookbook:KCal cookbook:calorie url https://en.wikibooks.org/wiki/Cookbook:KJ cookbook:calvados label "calvados" cookbook:calzone difficulty 2 cookbook:calzone name "Calzone" cookbook:calzone recipeCategory category:baked_recipes cookbook:calzone recipeCategory category:cheese_recipes cookbook:calzone recipeCategory category:easy_recipes cookbook:calzone recipeCategory category:inexpensive_recipes cookbook:calzone recipeCategory category:italian_recipes cookbook:calzone recipeCategory category:main_course_recipes cookbook:calzone recipeCategory category:pizza_recipes cookbook:calzone recipeCategory category:recipes_with_images cookbook:calzone recipeCategory category:recipes_with_metric_units cookbook:calzone recipeCookingTechnique cookbook:baking cookbook:calzone recipeCuisine cookbook:cuisine_of_italy cookbook:calzone recipeEquipment cookbook:oven cookbook:calzone recipeFoodstuff cookbook:bacon cookbook:calzone recipeFoodstuff cookbook:ham cookbook:calzone recipeFoodstuff cookbook:mozzarella_cheese cookbook:calzone recipeFoodstuff cookbook:oregano cookbook:calzone recipeFoodstuff cookbook:pepperoni cookbook:calzone recipeFoodstuff cookbook:ricotta cookbook:calzone recipeFoodstuff cookbook:salami cookbook:calzone recipeFoodstuff cookbook:sausage cookbook:calzone recipeIngredient "1 cup (240 mL) ricotta cheese" cookbook:calzone recipeIngredient "1 cup (240 mL) shredded mozzarella cheese" cookbook:calzone recipeIngredient "1 package pizza dough (store-bought)" cookbook:calzone recipeIngredient "2 teaspoons (10 mL) oregano" cookbook:calzone recipeIngredient "4 ounces (115 g) any topping (such as ham, bacon, salami, pepperoni, and/or sausage) (optional)" cookbook:calzone recipeInstructions ["Preheat oven to 400\u00b0F (200\u00b0C).","Combine first 4 (or 3) ingredients.","Roll the pizza dough between 2 pieces of waxed paper.","Spoon the cheese mixture into the center.","Moisten edges of dough slightly.","Fold the dough over.","Seal edges by pressing with a fork.","Bake until golden brown, about 10 or 12 minutes.","Serve with marinara sauce."] cookbook:calzone recipeYield 4 or 5 cookbook:calzone totalTime "45 minutes" cookbook:calzone type cookbook:recipes cookbook:calzone url https://en.wikibooks.org/wiki/Cookbook:Calzone cookbook:cambodia type cookbook:cuisines cookbook:camembert_cheese label "camembert" cookbook:camembert_cheese name "Camembert Cheese" cookbook:camembert_cheese recipeCategory category:cheeses cookbook:camembert_cheese type cookbook:ingredients cookbook:camembert_cheese url https://en.wikibooks.org/wiki/Cookbook:Camembert_Cheese cookbook:camotes_enmielados label "camotes enmielados" cookbook:camotes_enmielados name "Camotes enmielados" cookbook:camotes_enmielados name "Camotes Enmielados" cookbook:camotes_enmielados recipeCategory category:dessert_recipes cookbook:camotes_enmielados recipeCategory category:mexican_recipes cookbook:camotes_enmielados recipeCuisine cookbook:cuisine_of_jalisco cookbook:camotes_enmielados recipeCuisine cookbook:cuisine_of_mexico cookbook:camotes_enmielados recipeCuisine cookbook:cuisine_of_yucatan cookbook:camotes_enmielados recipeIngredient "Cinnamon" cookbook:camotes_enmielados recipeIngredient "Piloncilo - unrefined Mexican sugar, sold in cones. Any dark, unrefined sugar product may be reasonably substituted, including turbinado sugar, brown sugar, brown sugar with added molasses, muscovado, even East Indian jaggery" cookbook:camotes_enmielados recipeIngredient "*Proportions: 1 lg yam/1 lg piloncilo cone/4 sticks cinnamon/.5 cups water works to give a minimum of sweetness and caramelization." cookbook:camotes_enmielados recipeIngredient "Water" cookbook:camotes_enmielados recipeIngredient "Yams, or sweet potatoes (White fleshed varieties are definitely in use) (peeling is optional)" cookbook:camotes_enmielados type cookbook:recipes cookbook:camotes_enmielados url https://en.wikibooks.org/wiki/Cookbook:Camotes_enmielados cookbook:camotes_enmielados url https://en.wikibooks.org/wiki/Cookbook:Camotes_Enmielados cookbook:camp_cooking label "camp cooking" cookbook:camp_cooking label "cook over an open fire" cookbook:camp_cooking name "Camp Cooking" cookbook:camp_cooking recipeCategory category:camping_recipes cookbook:camp_cooking type cookbook:cooking_techniques cookbook:camp_cooking url https://en.wikibooks.org/wiki/Cookbook:Camp_Cooking cookbook:campfire_banana_boat label "campfire banana boat" cookbook:campfire_banana_boat name "Campfire Banana Boat" cookbook:campfire_banana_boat recipeCategory category:banana_recipes cookbook:campfire_banana_boat recipeCategory category:camping_recipes cookbook:campfire_banana_boat recipeCategory category:chocolate_recipes cookbook:campfire_banana_boat recipeCategory category:dessert_recipes cookbook:campfire_banana_boat recipeCategory category:recipes_with_metric_units cookbook:campfire_banana_boat recipeFoodstuff cookbook:banana cookbook:campfire_banana_boat recipeFoodstuff cookbook:chocolate cookbook:campfire_banana_boat recipeIngredient "1 banana" cookbook:campfire_banana_boat recipeIngredient "Chocolate chips" cookbook:campfire_banana_boat recipeIngredient "Mini marshmallows" cookbook:campfire_banana_boat recipeInstructions ["Peel back a 1 1\/2 inch (4cm) wide strip of peel from the inside curve of the banana, leaving one end attached to the banana.","Cut out and remove a wedge-shaped cavity from the length of the banana.","Fill cavity with mini-marshmallows and chocolate chips","Replace peel and wrap well in heavy duty foil.","Place on coals for about 5 minutes.","Open carefully and eat with a spoon right from the banana peel."] cookbook:campfire_banana_boat type cookbook:recipes cookbook:campfire_banana_boat url https://en.wikibooks.org/wiki/Cookbook:Campfire_Banana_Boat cookbook:campfire_barbecue_chicken_wings label "campfire barbecue chicken wings" cookbook:campfire_barbecue_chicken_wings name "Campfire Barbecue Chicken Wings" cookbook:campfire_barbecue_chicken_wings recipeCategory category:chicken_wing_recipes cookbook:campfire_barbecue_chicken_wings recipeCategory category:grilled_recipes cookbook:campfire_barbecue_chicken_wings recipeCategory category:inexpensive_recipes cookbook:campfire_barbecue_chicken_wings recipeCategory category:main_course_recipes cookbook:campfire_barbecue_chicken_wings recipeInstructions ["Combine seasonings and toss with wings. Refrigerate.","Combine sauce ingredients. Heat in a microwave until warm and well mixed. Allow to cool.","Brush wings on all sides with about 3\/4 of the sauce (or just put 3\/4 of the sauce in a ziplock with the wings) and refrigerate as long as possible.","Grill until internal temperature reaches 165 degrees F.","Remove to a plate and cover. Let rest 5 minutes before serving with the remaining 1\/4 of the sauce."] cookbook:campfire_barbecue_chicken_wings type cookbook:recipes cookbook:campfire_barbecue_chicken_wings url https://en.wikibooks.org/wiki/Cookbook:Campfire_Barbecue_Chicken_Wings cookbook:campfire_s'mores label "campfire s'mores" cookbook:campfire_s'mores name "Campfire S'mores" cookbook:campfire_s'mores recipeCategory category:camping_recipes cookbook:campfire_s\'mores recipeCategory category:camping_recipes cookbook:campfire_s'mores recipeCategory category:chocolate_recipes cookbook:campfire_s\'mores recipeCategory category:chocolate_recipes cookbook:campfire_s'mores recipeCategory category:dessert_recipes cookbook:campfire_s\'mores recipeCategory category:dessert_recipes cookbook:campfire_s'mores recipeCategory category:marshmallow_recipes cookbook:campfire_s\'mores recipeCategory category:marshmallow_recipes cookbook:campfire_s'mores recipeFoodstuff cookbook:chocolate cookbook:campfire_s'mores recipeFoodstuff cookbook:graham_cracker cookbook:campfire_s'mores recipeIngredient "1 marshmallow" cookbook:campfire_s'mores recipeIngredient "2 graham crackers" cookbook:campfire_s'mores recipeIngredient "4 squares milk chocolate" cookbook:campfire_s'mores recipeInstructions ["Toast marshmallow until golden brown over campfire on long green stick with bark peeled off.","Place on graham cracker, top with chocolate and remaining cracker.","Be careful; when the marshmallows are ready they are very hot and can catch fire. Don't burn yourself!"] cookbook:campfire_s'mores type cookbook:recipes cookbook:campfire_s\'mores type cookbook:recipes cookbook:campfire_s'mores url https://en.wikibooks.org/wiki/Cookbook:Campfire_S'mores cookbook:campfire_trout label "campfire trout" cookbook:campfire_trout name "Campfire Trout" cookbook:campfire_trout recipeCategory category:american_recipes cookbook:campfire_trout recipeCategory category:bacon_recipes cookbook:campfire_trout recipeCategory category:camping_recipes cookbook:campfire_trout recipeCategory category:fish_recipes cookbook:campfire_trout recipeCategory category:gluten-free_recipes cookbook:campfire_trout recipeCategory category:main_course_recipes cookbook:campfire_trout recipeCuisine cookbook:cuisine_of_the_united_states cookbook:campfire_trout recipeCuisine cookbook:louisiana_creole_cuisine cookbook:campfire_trout recipeCuisine cookbook:new_england_cuisine cookbook:campfire_trout recipeEquipment cookbook:aluminium_foil cookbook:campfire_trout recipeFoodstuff cookbook:bacon cookbook:campfire_trout recipeFoodstuff cookbook:butter cookbook:campfire_trout recipeFoodstuff cookbook:lemon cookbook:campfire_trout recipeFoodstuff cookbook:pepper cookbook:campfire_trout recipeFoodstuff cookbook:salt cookbook:campfire_trout recipeFoodstuff cookbook:trout cookbook:campfire_trout recipeIngredient "2 tablespoons butter" cookbook:campfire_trout recipeIngredient "2 whole cleaned trout, between 10 and 14 inches" cookbook:campfire_trout recipeIngredient "4 strips bacon" cookbook:campfire_trout recipeIngredient "lemon, salt, and pepper, to taste" cookbook:campfire_trout recipeInstructions ["Make a pan out of aluminium foil slightly larger than your two fish. The pan should have a double layer of foil on the bottom and a lip around the edge of about 3\/4 - 1 inch height.","Place the pan on a grill over the camp fire. Put the butter into the pan and allow to begin melting. Wrap each trout with 2 strips of bacon. Add the trout to the pan. Season to taste.","After the trout has cooked for a few minutes (5-7 depending on the size of the fish), check the inside. If the side close to the fire is white and flakes easily, the fish is ready to turn. Flip the fish, and continue cooking the other side for 3-4 minutes until done."] cookbook:campfire_trout type cookbook:recipes cookbook:campfire_trout url https://en.wikibooks.org/wiki/Cookbook:Campfire_Trout cookbook:camucamu label "camucamu" cookbook:canadian_cuisine name "Canadian cuisine" cookbook:canadian_cuisine url https://en.wikibooks.org/wiki/Cookbook:Canadian_cuisine cookbook:candied_almonds_(brända_mandlar) name "Brända mandlar" cookbook:candied_almonds_(brända_mandlar) name "Candied Almonds (Brända mandlar)" cookbook:candied_almonds_(brända_mandlar) recipeCategory category:almond_recipes cookbook:candied_almonds_(brända_mandlar) recipeCategory category:confection_recipes cookbook:candied_almonds_(brända_mandlar) recipeCategory category:recipes_with_metric_units cookbook:candied_almonds_(brända_mandlar) recipeCategory category:swedish_recipes cookbook:candied_almonds_(brända_mandlar) recipeCategory category:vegetarian_recipes cookbook:candied_almonds_(brända_mandlar) recipeCuisine cookbook:cuisine_of_sweden cookbook:candied_almonds_(brända_mandlar) recipeInstructions ["Preferably the almonds have to be roasted first. Put them in the oven at 180 \u00b0C for a few minutes.","Then for the actually candying. Pour the water into a heavy-based saucepan. Then sprinkle over the sugar. Place over a low heat. Stir until the mixture thickens.","Add the colouring. Stir in the almonds and mix so that they get a nice coating.","Spread out the almonds on some baking paper and separate the almonds using a fork and let them cool a bit."] cookbook:candied_almonds_(brända_mandlar) type cookbook:recipes cookbook:candied_almonds_(brända_mandlar) url https://en.wikibooks.org/wiki/Cookbook:Brända_mandlar cookbook:candied_almonds_(brända_mandlar) url https://en.wikibooks.org/wiki/Cookbook:Candied_Almonds_(Brända_mandlar) cookbook:candied_apricots difficulty 1 cookbook:candied_apricots name "Candied Apricots" cookbook:candied_apricots recipeCategory category:apricot_recipes cookbook:candied_apricots recipeCategory category:very_easy_recipes cookbook:candied_apricots recipeIngredient "6-10+ dried apricots" cookbook:candied_apricots recipeIngredient "About 1 cup water" cookbook:candied_apricots recipeIngredient "A generous handful of sugar" cookbook:candied_apricots recipeIngredient "Walnuts (optional)" cookbook:candied_apricots recipeInstructions ["Soak dried apricots in water for around 10 minutes.","Add sugar to water, taste to adjust sweetness.","Bring to a boil and add apricots.","Simmer until the liquid is reduced. (I like it at a candy-ish consistency, similar to caramel, but the traditional consistency is closer to a light syrup)","If reduced until it is a dark syrup it will be very hot and harden quickly, so plan accordingly.","If serving as a dessert you can reduce to a light syrup and stuff or garnish with walnuts.","This is good served with Turkish dolma pilav, or with a chicken or pork dish. It can also be served on its own with nuts as a dessert.<\/text>"] cookbook:candied_apricots recipeYield 2 cookbook:candied_apricots totalTime "15 minutes" cookbook:candied_apricots type cookbook:recipes cookbook:candied_apricots url https://en.wikibooks.org/wiki/Cookbook:Candied_Apricots cookbook:candied_peel label "candied peel" cookbook:candied_sweet_potatoes label "candied sweet potatoes" cookbook:candied_sweet_potatoes name "Candied Sweet Potatoes" cookbook:candied_sweet_potatoes recipeCategory category:american_recipes cookbook:candied_sweet_potatoes recipeCategory category:southern_u.s._recipes cookbook:candied_sweet_potatoes recipeCategory category:thanksgiving_recipes cookbook:candied_sweet_potatoes recipeCategory category:vegetable_recipes cookbook:candied_sweet_potatoes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:candied_sweet_potatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:candied_sweet_potatoes recipeCuisine cookbook:new_england_cuisine cookbook:candied_sweet_potatoes recipeCuisine cookbook:southern_cuisine cookbook:candied_sweet_potatoes type cookbook:recipes cookbook:candied_sweet_potatoes url https://en.wikibooks.org/wiki/Cookbook:Candied_Sweet_Potatoes cookbook:candied_yams label "candied yams" cookbook:candied_yams name "Candied yams" cookbook:candied_yams name "Candied Yams" cookbook:candied_yams recipeCategory category:american_recipes cookbook:candied_yams recipeCategory category:baked_recipes cookbook:candied_yams recipeCategory category:gluten-free_recipes cookbook:candied_yams recipeCategory category:recipes_with_metric_units cookbook:candied_yams recipeCategory category:side_dish_recipes cookbook:candied_yams recipeCategory category:sweet_potato_recipes cookbook:candied_yams recipeCategory category:thanksgiving_recipes cookbook:candied_yams recipeCategory category:vegetable_recipes cookbook:candied_yams recipeCookingTechnique cookbook:baking cookbook:candied_yams recipeCookingTechnique cookbook:basting cookbook:candied_yams recipeCookingTechnique cookbook:boiling cookbook:candied_yams recipeCuisine cookbook:cuisine_of_the_united_states cookbook:candied_yams recipeCuisine cookbook:louisiana_creole_cuisine cookbook:candied_yams recipeCuisine cookbook:new_england_cuisine cookbook:candied_yams recipeFoodstuff cookbook:brown_sugar cookbook:candied_yams recipeFoodstuff cookbook:margarine cookbook:candied_yams recipeFoodstuff cookbook:vanilla cookbook:candied_yams recipeFoodstuff cookbook:yam cookbook:candied_yams recipeIngredient "1/2 cup margarine" cookbook:candied_yams recipeIngredient "1/4 cup water" cookbook:candied_yams recipeIngredient "1 cup brown sugar" cookbook:candied_yams recipeIngredient "2 tbs. vanilla extract" cookbook:candied_yams recipeIngredient "6 yams" cookbook:candied_yams recipeInstructions ["Preheat oven to 350&nbsp;\u00b0F (175&nbsp;\u00b0C).","Boil yams in skins until about half done.","Drain water from yams, remove skins, and cut in cubes.","Place cubes in a greased baking dish and dot with margarine.","Make a syrup by boiling brown sugar, water, and vanilla together. Pour over the yams.","Bake for 45 to 50 minutes, basting frequently with syrup. Cook until yams are tender."] cookbook:candied_yams type cookbook:recipes cookbook:candied_yams url https://en.wikibooks.org/wiki/Cookbook:Candied_yams cookbook:candied_yams url https://en.wikibooks.org/wiki/Cookbook:Candied_Yams cookbook:candlenut label "candlenut" cookbook:candlenut label "candlenuts" cookbook:candlenut label "kimiri" cookbook:candlenut name "Candlenut" cookbook:candlenut type cookbook:ingredients cookbook:candlenut type cookbook:nuts_and_seeds cookbook:candlenut url https://en.wikibooks.org/wiki/Cookbook:Candlenut cookbook:_candy_thermometer label "candy thermometer" cookbook:candy_thermometer label "candy thermometer" cookbook:candy_thermometer name "Candy Thermometer" cookbook:candy_thermometer type cookbook:cookbook/equipment cookbook:candy_thermometer url https://en.wikibooks.org/wiki/Cookbook:Candy_Thermometer cookbook:cane_sugar label "cane sugar" cookbook:cane_sugar label "sugar" cookbook:cane_sugar label "sugarcane" cookbook:cane_sugar name "Cane Sugar" cookbook:cane_sugar type cookbook:ingredients cookbook:cane_sugar url https://en.wikibooks.org/wiki/Cookbook:Cane_Sugar cookbook:cane_syrup label "cane syrup" cookbook:cane_syrup name "Cane Syrup" cookbook:cane_syrup recipeCategory category:basic_foodstuffs cookbook:cane_syrup recipeCategory category:sweeteners cookbook:cane_syrup type cookbook:basic_foodstuffs cookbook:cane_syrup type cookbook:ingredients cookbook:cane_syrup type cookbook:sweeteners cookbook:cane_syrup url https://en.wikibooks.org/wiki/Cookbook:Cane_Syrup cookbook:canh_chua label "canh chua cá" cookbook:canh_chua name "Canh Chua" cookbook:canh_chua recipeCategory category:boiled_recipes cookbook:canh_chua recipeCategory category:fish_recipes cookbook:canh_chua recipeCategory category:recipes_with_metric_units cookbook:canh_chua recipeCategory category:soup_recipes cookbook:canh_chua recipeCategory category:vietnamese_recipes cookbook:canh_chua recipeCuisine cookbook:cuisine_of_vietnam cookbook:canh_chua type cookbook:recipes cookbook:canh_chua url https://en.wikibooks.org/wiki/Cookbook:Canh_Chua cookbook:cannabis label "cannabis" cookbook:cannabis label "hemp" cookbook:cannabis name "Cannabis" cookbook:cannabis name "Marijuana" cookbook:cannabis name "Sinsemilla" cookbook:cannabis recipeCategory category:herbs_and_spices cookbook:cannabis type cookbook:ingredients cookbook:cannabis type cookbook:spices_and_herbs cookbook:cannabis url https://en.wikibooks.org/wiki/Cookbook:Cannabis cookbook:cannabis url https://en.wikibooks.org/wiki/Cookbook:Marijuana cookbook:cannabis url https://en.wikibooks.org/wiki/Cookbook:Sinsemilla cookbook:cannabutter label "thc butter" cookbook:cannabutter name "Cannabutter" cookbook:cannabutter name "Puna butter" cookbook:cannabutter recipeCategory category:marijuana_recipes cookbook:cannabutter recipeCategory category:recipes_with_metric_units cookbook:cannabutter recipeFoodstuff cookbook:butter cookbook:cannabutter recipeFoodstuff cookbook:cannabis cookbook:cannabutter recipeIngredient "200 g (7oz) butter" cookbook:cannabutter recipeIngredient "Cannabis" cookbook:cannabutter recipeInstructions ["Bring a pan of water to a boil.","Add the butter and cannabis.","Boil this for a few hours on a low heat.","Cool down. The oils and the extracts in the marijuana are now dissolved.","Separate the solids from the water. Store in a refrigerator or freezer to solidify butter further."] cookbook:cannabutter type cookbook:recipes cookbook:cannabutter url https://en.wikibooks.org/wiki/Cookbook:Cannabutter cookbook:cannabutter url https://en.wikibooks.org/wiki/Cookbook:Puna_butter cookbook:canning label "canned" cookbook:canning label "canning" cookbook:canning name "Canning" cookbook:canning recipeCategory category:food_preparation_methods cookbook:canning type cookbook:cooking_techniques cookbook:canning type cookbook:food_preparation_methods cookbook:canning url https://en.wikibooks.org/wiki/Cookbook:Canning cookbook:cannoli name "Cannoli" cookbook:cannoli recipeCategory category:dairy_recipes cookbook:cannoli recipeCategory category:deep_fried_recipes cookbook:cannoli recipeCategory category:dessert_recipes cookbook:cannoli recipeCategory category:italian_recipes cookbook:cannoli recipeCategory category:recipes_with_images cookbook:cannoli recipeCategory category:refrigerated_recipes cookbook:cannoli recipeCuisine cookbook:cuisine_of_italy cookbook:cannoli recipeFoodstuff cookbook:chocolate cookbook:cannoli recipeFoodstuff cookbook:ricotta cookbook:cannoli recipeFoodstuff cookbook:sugar cookbook:cannoli recipeFoodstuff cookbook:whipped_cream cookbook:cannoli recipeIngredient "½ tablespoon icing" cookbook:cannoli recipeIngredient "1 tablespoon chocolate chips" cookbook:cannoli recipeIngredient "1 tablespoon sugar" cookbook:cannoli recipeIngredient "1 tablespoon whipped cream" cookbook:cannoli recipeIngredient "2 tablespoons ricotta cheese" cookbook:cannoli recipeIngredient "Fried pastry dough in the shape of a tube" cookbook:cannoli recipeInstructions ["Fry dough into shells","Mix the ingredients except the shells.","Stuff shells with the mixture.","Cool in the fridge","Serve."] cookbook:cannoli type cookbook:recipes cookbook:cannoli url https://en.wikibooks.org/wiki/Cookbook:Cannoli cookbook:canola,_lear,_and_rapeseed_oil type cookbook:fats_and_oils cookbook:canola_oil label "canola" cookbook:canola_oil label "canola oil" cookbook:canola_oil label "rapeseed oil" cookbook:canola_oil label "vegetable oil" cookbook:canola_oil name "Canola Oil" cookbook:canola_oil name "Rapeseed Oil" cookbook:canola_oil recipeCategory category:fats_and_oils cookbook:canola_oil type cookbook:ingredients cookbook:canola_oil url https://en.wikibooks.org/wiki/Cookbook:Canola_Oil cookbook:canola_oil url https://en.wikibooks.org/wiki/Cookbook:Rapeseed_Oil cookbook:can_opener label "can opener" cookbook:can_opener name "Can Opener" cookbook:can_opener type cookbook:cookbook/equipment cookbook:can_opener url https://en.wikibooks.org/wiki/Cookbook:Can_Opener cookbook:cao_lầu name "Cao lầu" cookbook:cao_lầu recipeCategory category:boiled_recipes cookbook:cao_lầu recipeCategory category:main_course_recipes cookbook:cao_lầu recipeCategory category:noodle_recipes cookbook:cao_lầu recipeCategory category:pork_recipes cookbook:cao_lầu recipeCategory category:recipes_with_metric_units cookbook:cao_lầu recipeCategory category:vietnamese_recipes cookbook:cao_lầu recipeCuisine cookbook:cuisine_of_vietnam cookbook:cao_lầu recipeFoodstuff cookbook:pasta cookbook:cao_lầu recipeIngredient "1 cup (250 ml) water" cookbook:cao_lầu recipeIngredient "1 tbsp soy sauce" cookbook:cao_lầu recipeIngredient "1 tsp Chinese five-spice powder" cookbook:cao_lầu recipeIngredient "1 tsp sugar" cookbook:cao_lầu recipeIngredient "2 cups (150 g) bean sprouts" cookbook:cao_lầu recipeIngredient "2 cups (150 g) Hokkien-style rice noodles" cookbook:cao_lầu recipeIngredient "2 tbsp vegetable oil" cookbook:cao_lầu recipeIngredient "300 g pork" cookbook:cao_lầu recipeIngredient "4 cloves garlic" cookbook:cao_lầu recipeIngredient "Chopped fresh chiles (for example Serrano chiles) in an amount to your liking" cookbook:cao_lầu recipeIngredient "Croûtons" cookbook:cao_lầu recipeIngredient "Lettuce and Asian greens (Basil, Cilantro, etc.)" cookbook:cao_lầu recipeIngredient "Pinch chicken stock powder" cookbook:cao_lầu recipeIngredient "Spring onions" cookbook:cao_lầu recipeIngredient "Turmeric powder (or paprika), just used for color" cookbook:cao_lầu recipeInstructions ["Heat oil and paprika.","Fry pork with smashed garlic, soy sauce, chicken stock and spices for 3 minutes","Add 1 tbsp water and fry for a further 2 minutes.","Remove from heat, put aside.","Put hot water on heat and add sprouts, cook for 1-2 minutes until soft.","Remove sprouts, add noodles and cook noodles for 2 minutes.","Put noodles in a bowl, on top of lettuce and greens, add pork, chopped spring onions, cro\u00fbtons, and chiles."] cookbook:cao_lầu type cookbook:recipes cookbook:cao_lầu url https://en.wikibooks.org/wiki/Cookbook:Cao_lầu cookbook:cape_gooseberry label "cape gooseberries" cookbook:caper label "caper" cookbook:caper label "capers" cookbook:caper name "Caper" cookbook:caper type cookbook:ingredients cookbook:caper url https://en.wikibooks.org/wiki/Cookbook:Caper cookbook:caponata difficulty 2 cookbook:caponata label "''caponata''" cookbook:caponata label "caponata" cookbook:caponata name "Caponata" cookbook:caponata recipeCategory category:appetizer_recipes cookbook:caponata recipeCategory category:caper_recipes cookbook:caponata recipeCategory category:easy_recipes cookbook:caponata recipeCategory category:eggplant_recipes cookbook:caponata recipeCategory category:italian_recipes cookbook:caponata recipeCategory category:olive_recipes cookbook:caponata recipeCategory category:pan_fried_recipes cookbook:caponata recipeCategory category:recipes_with_images cookbook:caponata recipeCategory category:recipes_with_metric_units cookbook:caponata recipeCategory category:side_dish_recipes cookbook:caponata recipeCategory category:tomato_recipes cookbook:caponata recipeCategory category:vegan_recipes cookbook:caponata recipeCategory category:vegetable_recipes cookbook:caponata recipeCuisine cookbook:cuisine_of_italy cookbook:caponata recipeCuisine cookbook:vegan_cuisine cookbook:caponata recipeFoodstuff cookbook:eggplant cookbook:caponata recipeFoodstuff cookbook:olive_oil cookbook:caponata recipeFoodstuff cookbook:sugar cookbook:caponata recipeFoodstuff cookbook:vinegar cookbook:caponata recipeIngredient "1 1/4 (570 g) pounds celery ribs" cookbook:caponata recipeIngredient "1/2 pound (225 g) green olives packed in brine, pitted" cookbook:caponata recipeIngredient "1/3 cup vinegar " cookbook:caponata recipeIngredient "1 cup tomato sauce (optional)" cookbook:caponata recipeIngredient "2 1/4 pounds (1 kg) eggplant (aubergine)" cookbook:caponata recipeIngredient "2/3 pound (300 g) onions" cookbook:caponata recipeIngredient "2/3 pound (300 g) tomatoes" cookbook:caponata recipeIngredient "2 tablespoons sugar" cookbook:caponata recipeIngredient "3/8 cup pine nuts" cookbook:caponata recipeIngredient "6 ounces (170 g) salted capers, rinsed" cookbook:caponata recipeIngredient "Basil" cookbook:caponata recipeIngredient "Olive oil" cookbook:caponata recipeIngredient "Salt" cookbook:caponata recipeInstructions ["Strip the filaments from the celery sticks and blanch in lightly salted water for five minutes. Drain and cut the celery into bite-size pieces, saut\u00e9 them in a little oil, and set aside.","Wash and dice the eggplant, strain and sprinkle liberally with salt, and let sit for several hours to draw out the bitterness. In the meantime, blanch, peel, seed and chop the tomatoes.","Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and saut\u00e9 them in olive oil; once they have turned translucent, add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the fire.","While the tomatoes are cooking, heat another pan of oil and fry the eggplant, in batches, to prevent lowering of the frying temperature. When the last batch is done, return the tomato pot to the fire and stir in the eggplant, together with the previously saut\u00e9ed celery. Cook for several minutes over low flame, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evaporated, remove the pot from the fire and let it cool.","Serve the caponata cold with a garnish of fresh basil. Caponata keeps for several days in the refrigerator. May served served on toast as an appetizer, as a side dish, or as a main dish for a light meal."] cookbook:caponata recipeYield 2 cookbook:caponata totalTime "60 minutes" cookbook:caponata type cookbook:recipes cookbook:caponata url https://en.wikibooks.org/wiki/Cookbook:Caponata cookbook:capon label "capon" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) name "Cappelletti in brodo" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) name "Cappelletti Pasta Soup (Cappelletti in Brodo)" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeCategory category:boiled_recipes cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeCategory category:italian_recipes cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeCategory category:pasta_recipes cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeCategory category:recipes_with_metric_units cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeCategory category:soup_recipes cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeCuisine cookbook:cuisine_of_italy cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeFoodstuff cookbook:olive_oil cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeFoodstuff cookbook:parsley cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeFoodstuff cookbook:pepper cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "1/2 cup of single cream" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "1/2 litre of water but more water to be added to thin out the soup if required" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "1 pinch of ground black pepper (as much as can be held between the finger/thumb)" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "250 g packet of Cappelletti pasta pillows" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "2 good quality chicken stock cubes" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "A dash of olive oil" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "A dash (you decide how big or small!) of sweet sherry" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "A handful of chopped parsley" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeIngredient "Fresh grated Parmesan to serve" cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) recipeInstructions ["Bring the water to a rolling boil and add the stock cubes and let dissolve.","Add the Cappelletti pasta and cook according to the instructions on the packet","Add the cream and the parsley about 2 minutes before the end of the cooking, and turn down the heat","Add the slug of sherry just before serving (or indeed if serving to children, the sherry can be added to the grown-up's plate ''after'' serving!!)"] cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) type cookbook:recipes cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) url https://en.wikibooks.org/wiki/Cookbook:Cappelletti_in_brodo cookbook:cappelletti_pasta_soup_(cappelletti_in_brodo) url https://en.wikibooks.org/wiki/Cookbook:Cappelletti_Pasta_Soup_(Cappelletti_in_Brodo) cookbook:cappucino_mousse name "Cappucino Mousse" cookbook:cappucino_mousse recipeCategory category:chocolate_recipes cookbook:cappucino_mousse recipeCategory category:dessert_recipes cookbook:cappucino_mousse recipeCategory category:mousse_recipes cookbook:cappucino_mousse recipeCategory category:refrigerated_recipes cookbook:cappucino_mousse recipeIngredient "1/2 cup espresso, cooled" cookbook:cappucino_mousse recipeIngredient "1/3 cup sugar" cookbook:cappucino_mousse recipeIngredient "2 cups heavy cream, beaten to soft peaks" cookbook:cappucino_mousse recipeIngredient "2 tbsp chocolate syrup" cookbook:cappucino_mousse recipeIngredient "Pinch of salt" cookbook:cappucino_mousse recipeInstructions ["Combine all ingredients except cream. Gently fold in cream. Chill for 20 minutes; serve."] cookbook:cappucino_mousse type cookbook:recipes cookbook:cappucino_mousse url https://en.wikibooks.org/wiki/Cookbook:Cappucino_Mousse cookbook:caquelon label "caquelon" cookbook:caquelon name "Caquelon" cookbook:caquelon type cookbook:cookbook/equipment cookbook:caquelon url https://en.wikibooks.org/wiki/Cookbook:Caquelon cookbook:carageenan label "carageenan" cookbook:caramel_coffee_cake name "Caramel Coffee Cake" cookbook:caramel_coffee_cake recipeCategory category:baking_recipes cookbook:caramel_coffee_cake recipeCategory category:cake_recipes cookbook:caramel_coffee_cake recipeCategory category:recipes_with_metric_units cookbook:caramel_coffee_cake recipeFoodstuff cookbook:baking_soda cookbook:caramel_coffee_cake recipeFoodstuff cookbook:egg cookbook:caramel_coffee_cake recipeFoodstuff cookbook:flour cookbook:caramel_coffee_cake recipeFoodstuff cookbook:salt cookbook:caramel_coffee_cake recipeFoodstuff cookbook:sugar cookbook:caramel_coffee_cake recipeFoodstuff cookbook:vanilla cookbook:caramel_coffee_cake recipeFoodstuff cookbook:vegetable_oil cookbook:caramel_coffee_cake recipeIngredient "10 ml vanilla extract" cookbook:caramel_coffee_cake recipeIngredient "355 ml vegetable oil" cookbook:caramel_coffee_cake recipeIngredient "375 g all-purpose flour" cookbook:caramel_coffee_cake recipeIngredient "3 eggs" cookbook:caramel_coffee_cake recipeIngredient "400 g sugar" cookbook:caramel_coffee_cake recipeIngredient "5 g baking soda" cookbook:caramel_coffee_cake recipeIngredient "6 g salt" cookbook:caramel_coffee_cake recipeInstructions ["In a mixing bowl, beat eggs until foamy; gradually add sugar.","Blend in oil and vanilla.","Combine flour, salt and baking soda; add to egg mixture.","Pour into a greased 10-in. tube pan; bake at 350\u00b0F (175\u00b0C) for 1 hour and 15 minutes or until the cake tests done.","Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter.","Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly.","Slowly pour over warm cake (some topping will run down onto the serving plate.)"] cookbook:caramel_coffee_cake type cookbook:recipes cookbook:caramel_coffee_cake url https://en.wikibooks.org/wiki/Cookbook:Caramel_Coffee_Cake cookbook:caramelization label "caramelizing" cookbook:caramelization name "Caramelization" cookbook:caramelization name "Caramelizing" cookbook:caramelization type cookbook:cooking_techniques cookbook:caramelization url https://en.wikibooks.org/wiki/Cookbook:Caramelization cookbook:caramelization url https://en.wikibooks.org/wiki/Cookbook:Caramelizing cookbook:caramelized_berry_sauce name "Caramelized Berry Sauce" cookbook:caramelized_berry_sauce recipeCategory category:berry_recipes cookbook:caramelized_berry_sauce recipeCategory category:boiled_recipes cookbook:caramelized_berry_sauce recipeCategory category:broiled_recipes cookbook:caramelized_berry_sauce recipeCategory category:dessert_sauce_recipes cookbook:caramelized_berry_sauce recipeCategory category:fruit_recipes cookbook:caramelized_berry_sauce recipeCategory category:ice_cream_recipes cookbook:caramelized_berry_sauce recipeIngredient "1/4 cup granulated sugar" cookbook:caramelized_berry_sauce recipeIngredient "1/4 cup heavy cream" cookbook:caramelized_berry_sauce recipeIngredient "1/4 cup unsalted butter, divided" cookbook:caramelized_berry_sauce recipeIngredient "1 cup frozen raspberries, thawed" cookbook:caramelized_berry_sauce recipeIngredient "1 tbsp vanilla extract" cookbook:caramelized_berry_sauce recipeIngredient "Ice cream or fruit" cookbook:caramelized_berry_sauce recipeIngredient "Pinch of salt (optional)" cookbook:caramelized_berry_sauce recipeInstructions ["Place berries on a baking pan and sprinkle with half of the sugar. Place 5-6 inches under a preheated broiler until well browned.","Remove and set aside until cool.","Combine remaining ingredients except for butter and ice cream\/fruit in a heavy saucepan over medium high heat. Add the raspberries and bring to a boil until berries break easily.","If using a food processor or blender, remove from the heat and set aside until cool. If using an immersion blender, just do it now. Puree until smooth.","Pour back into saucepan and place over medium high heat. Bring to a boil and cook until liquid has reduced by 2\/3.","Pour sauce over ice cream or fruit and serve."] cookbook:caramelized_berry_sauce type cookbook:recipes cookbook:caramelized_berry_sauce url https://en.wikibooks.org/wiki/Cookbook:Caramelized_Berry_Sauce cookbook:caramelized_pineapple name "Caramelized Pineapple" cookbook:caramelized_pineapple recipeCategory category:boiled_recipes cookbook:caramelized_pineapple recipeCategory category:broiled_recipes cookbook:caramelized_pineapple recipeCategory category:dessert_recipes cookbook:caramelized_pineapple recipeCategory category:pineapple_recipes cookbook:caramelized_pineapple recipeCategory category:recipes_with_metric_units cookbook:caramelized_pineapple recipeCategory category:rum_recipes cookbook:caramelized_pineapple recipeCategory category:vanilla_recipes cookbook:caramelized_pineapple recipeIngredient "1/2 cup dark brown sugar, divided" cookbook:caramelized_pineapple recipeIngredient "1/2 cup heavy cream" cookbook:caramelized_pineapple recipeIngredient "1 vanilla bean, split and scraped" cookbook:caramelized_pineapple recipeIngredient "2 cups diced pineapple" cookbook:caramelized_pineapple recipeIngredient "3 tbsp dark rum" cookbook:caramelized_pineapple recipeInstructions ["Combine vanilla bean and liquid ingredients except rum and 1\/4 cup brown sugar.","Heat over medium heat until sugar is dissolved and has thickened slightly, 15-30 minutes.","Remove vanilla pod and let sit at room temperature for 30 minutes.","Dip pineapple into sugar mixture then dredge in remaining sugar, adding more as needed.","Place on a greased baking sheet and place under broiler, shaking constantly until well browned.","Remove pineapple;keep warm.","Place pan on two burners and heat over high heat. Add rum and ignite. Scrape browned bits off of pan and boil rum until reduced by half.","Add rum to remaining sugar mixture and stir. Serve pineapple with remaining sugar mixture on the side."] cookbook:caramelized_pineapple type cookbook:recipes cookbook:caramelized_pineapple url https://en.wikibooks.org/wiki/Cookbook:Caramelized_Pineapple cookbook:caramelized_sweet_and_sour_onion_marmalade difficulty 3 cookbook:caramelized_sweet_and_sour_onion_marmalade label "caramelized sweet and sour onion marmalade" cookbook:caramelized_sweet_and_sour_onion_marmalade label "onion marmalade" cookbook:caramelized_sweet_and_sour_onion_marmalade label "sweet and sour onion marmalade" cookbook:caramelized_sweet_and_sour_onion_marmalade name "Caramelized Sweet and Sour Onion Marmalade" cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:american_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:inexpensive_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:irish_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:italian_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:jam_and_jelly_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:medium_difficulty_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:onion_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:recipes_with_metric_units cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:sauce_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:vegetable_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:vegetarian_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCategory category:vinegar_recipes cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCookingTechnique cookbook:sautéing cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCuisine cookbook:cuisine_of_ireland cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCuisine cookbook:cuisine_of_italy cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCuisine cookbook:cuisine_of_the_united_states cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCuisine cookbook:louisiana_creole_cuisine cookbook:caramelized_sweet_and_sour_onion_marmalade recipeCuisine cookbook:new_england_cuisine cookbook:caramelized_sweet_and_sour_onion_marmalade recipeFoodstuff cookbook:olive_oil cookbook:caramelized_sweet_and_sour_onion_marmalade recipeFoodstuff cookbook:onion cookbook:caramelized_sweet_and_sour_onion_marmalade recipeFoodstuff cookbook:pepper cookbook:caramelized_sweet_and_sour_onion_marmalade recipeFoodstuff cookbook:salt cookbook:caramelized_sweet_and_sour_onion_marmalade recipeFoodstuff cookbook:sugar cookbook:caramelized_sweet_and_sour_onion_marmalade recipeFoodstuff cookbook:vegetable_oil cookbook:caramelized_sweet_and_sour_onion_marmalade recipeFoodstuff cookbook:vinegar cookbook:caramelized_sweet_and_sour_onion_marmalade recipeIngredient "¼ cup balsamic vinegar" cookbook:caramelized_sweet_and_sour_onion_marmalade recipeIngredient "½ cups sugar" cookbook:caramelized_sweet_and_sour_onion_marmalade recipeIngredient "⅛ teaspoon coarse ground black pepper" cookbook:caramelized_sweet_and_sour_onion_marmalade recipeIngredient "¼ teaspoon salt" cookbook:caramelized_sweet_and_sour_onion_marmalade recipeIngredient "4 large yellow or white onions, sliced into thin strips" cookbook:caramelized_sweet_and_sour_onion_marmalade recipeIngredient "4 tablespoons olive or vegetable oil" cookbook:caramelized_sweet_and_sour_onion_marmalade recipeInstructions ["Heat oil in a large frying pan over medium heat. Add onions, and saut\u00e9, stirring, for about 15 minutes, or until they begin to brown. (Do not cook over high heat, as the outside of the onions will char too quickly before the insides have softened and sweetened.) When onions have softened and turned a light golden brown, add sugar.","Continue stirring until sugar melts and begins to bubble.","As the onions turn a richer brown, clear a space in the center of the pan. Pour balsamic vinegar directly onto the hot pan, then stir it into onions.","When vinegar has reduced, leaving a syrupy coating on the onions, turn off the heat. Stir in salt and pepper, and allow onions to cool.","Used in Focaccia (Focaccia with Onion Marmalade, Blue Cheese, and Walnuts)"] cookbook:caramelized_sweet_and_sour_onion_marmalade recipeYield 2 cups cookbook:caramelized_sweet_and_sour_onion_marmalade totalTime "½ hour" cookbook:caramelized_sweet_and_sour_onion_marmalade type cookbook:recipes cookbook:caramelized_sweet_and_sour_onion_marmalade url https://en.wikibooks.org/wiki/Cookbook:Caramelized_Sweet_and_Sour_Onion_Marmalade cookbook:caramel label "caramel" cookbook:caramel label "caramelized" cookbook:caramel name "Caramel" cookbook:caramel recipeCategory category:confectionery cookbook:caramel recipeCategory category:gluten-free_recipes cookbook:caramel recipeCategory category:recipes_with_metric_units cookbook:caramel recipeIngredient "1/2 Cup (1 stick) Unsalted Butter, chopped into 1" cubes" cookbook:caramel recipeIngredient "2 Cups Heavy Whipping Cream" cookbook:caramel recipeIngredient "2 Cups Water" cookbook:caramel recipeIngredient "2 Tbsp Corn Syrup (optional)" cookbook:caramel recipeIngredient "4 Cups Sugar" cookbook:caramel recipeIngredient "Pinch Salt" cookbook:caramel_sauce label "caramel sauce" cookbook:caramel_sauce name "Caramel Sauce" cookbook:caramel_sauce recipeCategory category:boiled_recipes cookbook:caramel_sauce recipeCategory category:dessert_sauce_recipes cookbook:caramel_sauce recipeCategory category:recipes_with_metric_units cookbook:caramel_sauce recipeCategory category:vegan_recipes cookbook:caramel_sauce recipeCuisine cookbook:vegan_cuisine cookbook:caramel_sauce recipeFoodstuff cookbook:sugar cookbook:caramel_sauce recipeFoodstuff cookbook:water cookbook:caramel_sauce recipeIngredient "2 cups (480g) granulated sugar" cookbook:caramel_sauce recipeIngredient "5 cups (1.2l) boiling water" cookbook:caramel_sauce type cookbook:recipes cookbook:caramel_sauce url https://en.wikibooks.org/wiki/Cookbook:Caramel_Sauce cookbook:caramel_sauce_(vegan) difficulty 2 cookbook:caramel_sauce_(vegan) label "caramel sauce" cookbook:caramel_sauce_(vegan) name "Caramel Sauce (vegan)" cookbook:caramel_sauce_(vegan) recipeCategory category:dessert_sauce_recipes cookbook:caramel_sauce_(vegan) recipeCategory category:easy_recipes cookbook:caramel_sauce_(vegan) recipeCategory category:recipes_without_servings cookbook:caramel_sauce_(vegan) recipeCategory category:vegan_recipes cookbook:caramel_sauce_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:caramel_sauce_(vegan) recipeFoodstuff cookbook:sugar cookbook:caramel_sauce_(vegan) recipeFoodstuff cookbook:water cookbook:caramel_sauce_(vegan) recipeIngredient "1/3 cup maple syrup or brown rice syrup" cookbook:caramel_sauce_(vegan) recipeIngredient "1 T. arrowroot" cookbook:caramel_sauce_(vegan) recipeIngredient "1 t. vanilla" cookbook:caramel_sauce_(vegan) recipeIngredient "1 T. water" cookbook:caramel_sauce_(vegan) recipeIngredient "2 cups (480g) granulated sugar" cookbook:caramel_sauce_(vegan) recipeIngredient "2 T. vegan margarine" cookbook:caramel_sauce_(vegan) recipeIngredient "3/4 cup soy milk, rice milk, or other non-dairy milk of choice" cookbook:caramel_sauce_(vegan) recipeIngredient "3/4 cup Sucanat" cookbook:caramel_sauce_(vegan) recipeIngredient "Serves: 1 1/2 cups" cookbook:caramel_sauce_(vegan) totalTime "6 minutes" cookbook:caramel_sauce_(vegan) type cookbook:recipes cookbook:caramel_sauce_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Caramel_Sauce_(vegan) cookbook:caramel_slices name "Caramel Slices" cookbook:caramel_slices recipeCategory category:baking_recipes cookbook:caramel_slices recipeCategory category:confection_recipes cookbook:caramel_slices recipeCategory category:dessert_recipes cookbook:caramel_slices recipeCategory category:recipes_with_metric_units cookbook:caramel_slices recipeFoodstuff cookbook:baking_soda cookbook:caramel_slices recipeFoodstuff cookbook:brown_sugar cookbook:caramel_slices recipeFoodstuff cookbook:cream_of_tartar cookbook:caramel_slices recipeFoodstuff cookbook:egg cookbook:caramel_slices recipeFoodstuff cookbook:flour cookbook:caramel_slices recipeFoodstuff cookbook:nutmeg cookbook:caramel_slices recipeFoodstuff cookbook:shortening cookbook:caramel_slices recipeFoodstuff cookbook:vanilla cookbook:caramel_slices recipeIngredient "0.8 g ground nutmeg" cookbook:caramel_slices recipeIngredient "205 g shortening, melted and cooled slightly" cookbook:caramel_slices recipeIngredient "2 eggs" cookbook:caramel_slices recipeIngredient "2 g baking soda" cookbook:caramel_slices recipeIngredient "375 g all-purpose flour" cookbook:caramel_slices recipeIngredient "3 g cream of tartar" cookbook:caramel_slices recipeIngredient "440 g packed brown sugar" cookbook:caramel_slices recipeIngredient "5 ml vanilla extract" cookbook:caramel_slices recipeInstructions ["Combine flour, cream of tartar, baking soda and nutmeg in a bowl and set aside.","Beat together in a large bowl the melted shortening and the brown sugar. Beat in the eggs, then the vanilla extract. Gradually blend in the dry ingredients.","Shape dough into a log measuring 1\u00bd inches in diameter. Wrap log in waxed paper or foil and chill for 4 hours or overnight.","Preheat oven to 375\u00b0F (180\u00b0C). Lightly grease 2 baking sheets.","Slice log into slices 1\/4 inch thick. Place slices 1 inch apart on the baking sheets. Bake for 8-10 minutes until lightly colored. Cool on wire racks."] cookbook:caramel_slices type cookbook:recipes cookbook:caramel_slices url https://en.wikibooks.org/wiki/Cookbook:Caramel_Slices cookbook:caramel_squares difficulty 4 cookbook:caramel_squares label "caramel squares" cookbook:caramel_squares name "Caramel Squares" cookbook:caramel_squares recipeCategory category:baking_recipes cookbook:caramel_squares recipeCategory category:cake_recipes cookbook:caramel_squares recipeCategory category:dessert_recipes cookbook:caramel_squares recipeCategory category:difficult_recipes cookbook:caramel_squares recipeCategory category:english_dessert_recipes cookbook:caramel_squares recipeCategory category:irish_recipes cookbook:caramel_squares recipeCategory category:recipes_with_images cookbook:caramel_squares recipeCategory category:recipes_with_metric_units cookbook:caramel_squares recipeCategory category:scottish_recipes cookbook:caramel_squares recipeCookingTechnique cookbook:baking cookbook:caramel_squares recipeCuisine cookbook:cuisine_of_ireland cookbook:caramel_squares recipeCuisine cookbook:cuisine_of_scotland cookbook:caramel_squares recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:caramel_squares recipeEquipment cookbook:saucepan cookbook:caramel_squares recipeFoodstuff cookbook:butter cookbook:caramel_squares recipeFoodstuff cookbook:castor_sugar cookbook:caramel_squares recipeFoodstuff cookbook:chocolate cookbook:caramel_squares recipeFoodstuff cookbook:condensed_milk cookbook:caramel_squares recipeFoodstuff cookbook:golden_syrup cookbook:caramel_squares recipeIngredient "110g caster sugar" cookbook:caramel_squares recipeIngredient "225g Caster sugar" cookbook:caramel_squares recipeIngredient "225g unsalted butter" cookbook:caramel_squares recipeIngredient "340g good quality chocolate (milk or dark), melted" cookbook:caramel_squares recipeIngredient "350g Self raising flour" cookbook:caramel_squares recipeIngredient "400ml tin full cream condensed milk" cookbook:caramel_squares recipeIngredient "5 Tablespoons golden syrup" cookbook:caramel_squares recipeInstructions ["For the shortbread, preheat the oven to 180\u00b0C (gas mark 4; 350\u00b0F). Rub flour butter and caster sugar together until it resembles breadcrumbs.","Press into a 25&nbsp;cm&nbsp;x&nbsp;38&nbsp;cm&nbsp;x&nbsp;4&nbsp;cm Swiss roll tin.","Bake for 20 minutes or till golden.","For the filling, melt butter in a heavy based saucepan over a low heat; add sugar, golden syrup and condensed milk.","Stir continuously for 40 - 50 minutes. It should be golden brown in colour when ready to eat.","To test drop a little blob into a bowl of cold water; it should firm up.","Pour this mixture over the base and let it cool.","Pour over the melted chocolate and let set."] cookbook:caramel_squares recipeYield 8 - 12 cookbook:caramel_squares totalTime "1 hour 30 minutes" cookbook:caramel_squares type cookbook:recipes cookbook:caramel_squares url https://en.wikibooks.org/wiki/Cookbook:Caramel_Squares cookbook:caramel type cookbook:confectionery cookbook:caramel type cookbook:recipes cookbook:caramel url https://en.wikibooks.org/wiki/Cookbook:Caramel cookbook:caraway label "caraway" cookbook:caraway label "caraway seed" cookbook:caraway label "caraway seeds" cookbook:caraway name "Caraway" cookbook:caraway recipeCategory category:herbs_and_spices cookbook:caraway type cookbook:ingredients cookbook:caraway url https://en.wikibooks.org/wiki/Cookbook:Caraway cookbook:carbohydrates label "carbohydrate" cookbook:carbohydrates label "carbohydrates" cookbook:carbohydrates name "Carb" cookbook:carbohydrates name "Carbohydrate" cookbook:carbohydrates name "Carbohydrates" cookbook:carbohydrates url https://en.wikibooks.org/wiki/Cookbook:Carb cookbook:carbohydrates url https://en.wikibooks.org/wiki/Cookbook:Carbohydrate cookbook:carbohydrates url https://en.wikibooks.org/wiki/Cookbook:Carbohydrates cookbook:carbonara,_american_version difficulty 3 cookbook:carbonara,_american_version label "carbonara, american version" cookbook:carbonara,_american_version name "Carbonara, American Version" cookbook:carbonara,_american_version recipeCategory category:american_recipes cookbook:carbonara,_american_version recipeCategory category:bacon_recipes cookbook:carbonara,_american_version recipeCategory category:camping_recipes cookbook:carbonara,_american_version recipeCategory category:inexpensive_recipes cookbook:carbonara,_american_version recipeCategory category:italian_recipes cookbook:carbonara,_american_version recipeCategory category:meat_recipes cookbook:carbonara,_american_version recipeCategory category:medium_difficulty_recipes cookbook:carbonara,_american_version recipeCategory category:pasta_recipes cookbook:carbonara,_american_version recipeCookingTechnique cookbook:al_dente cookbook:carbonara,_american_version recipeCookingTechnique cookbook:boiling cookbook:carbonara,_american_version recipeCookingTechnique cookbook:chopping cookbook:carbonara,_american_version recipeCookingTechnique cookbook:dice cookbook:carbonara,_american_version recipeCookingTechnique cookbook:sautéing cookbook:carbonara,_american_version recipeCuisine cookbook:cuisine_of_italy cookbook:carbonara,_american_version recipeCuisine cookbook:cuisine_of_the_united_states cookbook:carbonara,_american_version recipeCuisine cookbook:louisiana_creole_cuisine cookbook:carbonara,_american_version recipeCuisine cookbook:new_england_cuisine cookbook:carbonara,_american_version recipeFoodstuff cookbook:bacon cookbook:carbonara,_american_version recipeFoodstuff cookbook:olive_oil cookbook:carbonara,_american_version recipeFoodstuff cookbook:onion cookbook:carbonara,_american_version recipeFoodstuff cookbook:parmesan_cheese cookbook:carbonara,_american_version recipeFoodstuff cookbook:pasta cookbook:carbonara,_american_version recipeFoodstuff cookbook:salt cookbook:carbonara,_american_version recipeFoodstuff cookbook:water cookbook:carbonara,_american_version recipeIngredient "½ teaspoon-1 tablespoon crushed red pepper" cookbook:carbonara,_american_version recipeIngredient "12-16 ounces tomato sauce" cookbook:carbonara,_american_version recipeIngredient "1 medium onion, chopped" cookbook:carbonara,_american_version recipeIngredient "2-4 ounces freshly grated Parmesan cheese" cookbook:carbonara,_american_version recipeIngredient "3-4 quarts boiling salted water" cookbook:carbonara,_american_version recipeIngredient "3 tablespoons olive oil" cookbook:carbonara,_american_version recipeIngredient "4 slices smoked bacon, diced" cookbook:carbonara,_american_version recipeIngredient "8 ounces spaghetti" cookbook:carbonara,_american_version recipeInstructions ["Boil spaghetti 6 minutes or so, just al dente, drain.","As water is put on to boil, start heating olive oil in medium saucepan, and saut\u00e9 bacon until fat is just clear.","Add onion and saut\u00e9 until soft.","Add crushed red pepper and cook 2-3 minutes more.","Add tomato sauce and heat through.","Remove from heat, add Parmesan cheese, and serve immediately over spaghetti.","May garnish with additional Parmesan cheese."] cookbook:carbonara,_american_version recipeNotes "* As this is for cooking, virgin or extra virgin olive oil is not necessary, any grade, even "pure" olive oil is sufficient. * "Al dente" means "to the tooth." The pasta should be firm in the center when bitten. * Amount of crushed red peppers is widely variable to suit your taste. * As we sat down to eat, one of my fellow troops reached behind him and got some bread from the counter, Dottore Schirra frowned and said, "You would eat bread with bread?" " cookbook:carbonara,_american_version recipeYield 4 cookbook:carbonara,_american_version totalTime "1 hour" cookbook:carbonara,_american_version type cookbook:recipes cookbook:carbonara,_american_version url https://en.wikibooks.org/wiki/Cookbook:Carbonara,_American_Version cookbook:carbonara_pasta_sauce label "carbonara pasta sauce" cookbook:carbonara_pasta_sauce name "Carbonara pasta sauce" cookbook:carbonara_pasta_sauce name "Carbonara Pasta Sauce" cookbook:carbonara_pasta_sauce recipeCategory category:bacon_recipes cookbook:carbonara_pasta_sauce recipeCategory category:egg_recipes cookbook:carbonara_pasta_sauce recipeCategory category:italian_recipes cookbook:carbonara_pasta_sauce recipeCategory category:pasta_recipes cookbook:carbonara_pasta_sauce recipeCategory category:pasta_sauce_recipes cookbook:carbonara_pasta_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:carbonara_pasta_sauce recipeEquipment cookbook:colander cookbook:carbonara_pasta_sauce recipeFoodstuff cookbook:egg cookbook:carbonara_pasta_sauce recipeFoodstuff cookbook:lemon cookbook:carbonara_pasta_sauce recipeFoodstuff cookbook:pancetta cookbook:carbonara_pasta_sauce recipeFoodstuff cookbook:pepper cookbook:carbonara_pasta_sauce recipeFoodstuff cookbook:salt cookbook:carbonara_pasta_sauce recipeFoodstuff cookbook:thyme cookbook:carbonara_pasta_sauce recipeFoodstuff cookbook:zest cookbook:carbonara_pasta_sauce recipeIngredient "1/4 small onion, chopped finely." cookbook:carbonara_pasta_sauce recipeIngredient "1 sprig of fresh thyme, finely chopped." cookbook:carbonara_pasta_sauce recipeIngredient "3oz Italian pancetta. PLEASE don't buy the ready cubed stuff, but the fresh, Italian version, with a little cracked pepper on the rind. If you really can't find it, smoked bacon will do. Cube into 1/4 to 3/8 pieces." cookbook:carbonara_pasta_sauce recipeIngredient "4 free-range eggs with large yolks (double yolkers are particularly suitable!) The use of "cheap" eggs will have a marked effect on the sauce. Yolks as fresh and as yellow as possible please!" cookbook:carbonara_pasta_sauce recipeIngredient "parmigiano and/or pecorino romano , grated" cookbook:carbonara_pasta_sauce recipeIngredient "pasta( spaghetti or penne) about 12 oz dry for 4 people." cookbook:carbonara_pasta_sauce recipeIngredient "Salt and pepper to taste." cookbook:carbonara_pasta_sauce recipeIngredient "The chopped zest of ½ a lemon." cookbook:carbonara_pasta_sauce recipeInstructions ["Put on the desired quantity of Pasta to cook. This complete dish is often referred to as "Spaghetti Carbonara" but using small Penne Rigate is, in my humble opinion, better.","Split the eggs carefully and separate the yolks from the whites (a good - and rather sensuous - way of doing this is to run the egg through the almost closed fingers of your upturned palm, so as the white runs away through the fingers, and the yolk remains in your hand!) Keep the yolks in a large bowl (and use the whites for something useful, like meringues, if you must!) remembering to pick out that pesky little white bit which always remains behind when you split an egg.","Fry the pancetta on a lowish heat in a dry frying pan until it is crispy. Always make sure you have more than enough for your sauce, as the temptation to snaffle a few bits of the pancetta whilst it is cooking is irresistible !","When the pancetta is cooked,drain and allow it to cool for a few minutes, before adding it to the yolks (allowing it to cool precludes you scrambling the eggs in the process of adding the piping hot fried pancetta)","Add a pinch of rock-salt and a very generous amount indeed of ground pepper to the bowl.","Add the lemon zest and the chopped thyme. Also add a small amount of the Parmigiano cheese to the bowl.","Once the pasta is cooked, the '''MOST''' important thing is to get your guests to sit down at the table ...!! This dish waits for NO man, woman or child !! It '''HAS''' to be served as soon as it is ready. No ifs or buts here !","Drain the pasta through a colander, count to 10, which seems to allow the pasta to cool just a tad, so again it does not scramble the sauce, and add it to the carbonara mixture.","Mix it through with a wooden spoon and serve immediately, sprinkling the remaining Parmigiano cheese over the top!!"] cookbook:carbonara_pasta_sauce type cookbook:recipes cookbook:carbonara_pasta_sauce url https://en.wikibooks.org/wiki/Cookbook:Carbonara_pasta_sauce cookbook:carbonara_pasta_sauce url https://en.wikibooks.org/wiki/Cookbook:Carbonara_Pasta_Sauce cookbook:cardamom_bread label "cardamom bread" cookbook:cardamom_bread name "Cardamom Bread" cookbook:cardamom_bread recipeCategory category:baking_recipes cookbook:cardamom_bread recipeCategory category:bread_recipes cookbook:cardamom_bread recipeCategory category:cardamom_recipes cookbook:cardamom_bread recipeCategory category:medium_difficulty_recipes cookbook:cardamom_bread recipeCategory category:recipes_with_metric_units cookbook:cardamom_bread recipeCategory category:recipes_without_servings cookbook:cardamom_bread recipeCategory category:vegan_recipes cookbook:cardamom_bread recipeCookingTechnique cookbook:knead cookbook:cardamom_bread recipeCuisine cookbook:vegan_cuisine cookbook:cardamom_bread recipeEquipment cookbook:cookie_sheet cookbook:cardamom_bread recipeEquipment cookbook:mixing_bowl cookbook:cardamom_bread recipeEquipment cookbook:mortar_and_pestle cookbook:cardamom_bread recipeEquipment cookbook:whisk cookbook:cardamom_bread recipeFoodstuff cookbook:margarine cookbook:cardamom_bread recipeInstructions ["In a large mixing bowl, mix flour, salt and orange peel; whisk gently to distribute the ingredients.","Split green cardamom pods and remove the seeds inside. With a mortar and pestle, grind the seeds into a powder and add this to the other dry ingredients.","In a small bowl, combine yeast, warm water and sugar. Stir gently for a few seconds, then let stand until the yeast is frothy.","In a small saucepan on low-to-medium heat, combine butter and milk and bring the mixture to at least {{convert|180|F|C}} while stirring, then turn off heat to let it cool.","In a separate bowl, beat 2 eggs and set aside.","Check that the milk and butter mixture is not hot, then add the it into the dry ingredients and mix.","Knead the dough until it is smooth and elastic.","Place the kneaded dough in a greased bowl and let rise in a warm place (in the oven, for example) until it doubles in size, about one hour.","Knock back the dough, and cut in two parts (one for each loaf).","For each of the halves,","# Split the dough into three equal sized portions.","# Roll these into "ropes" about 18 inches (45 cm) long.","# Pinch one end of each rope together.","# Braid the ropes together:","## Take the left rope and cross it over the middle one.","## Take the right rope and cross it over the middle one.","## Repeat this procedure until the ropes are fully braided.","# Pinch the other end of the ropes together.","# Tuck each pinched end underneath the main loaf.","Put finished braids on a greased cookie sheet.","Let rise again until doubled in size, about 45 minutes.","Prepare an egg wash by beating 1 egg thinned with water.","Brush the top of each braid with the egg wash.","Sprinkle each braid with pearl sugar and sliced almonds.","Bake at 180&nbsp;\u00b0C (350&nbsp;\u00b0Fahrenheit) for 25 minutes.","For a vegan version, substitute soy milk for milk, egg replacer for eggs, and a vegan margarine for butter."] cookbook:cardamom_bread recipeNotes "* Store-bought ground cardamom can be used in this recipe, but has a less intense flavor than freshly ground cardamom. * Orange peel is not traditional in cardamom bread. " cookbook:cardamom_bread type cookbook:recipes cookbook:cardamom_bread url https://en.wikibooks.org/wiki/Cookbook:Cardamom_Bread cookbook:cardamom label "black cardamom seeds" cookbook:cardamom label "black or green cardamom" cookbook:cardamom label "cardamom" cookbook:cardamom label "cardamom pods" cookbook:cardamom label "cardamom seed" cookbook:cardamom label "cardamom seeds" cookbook:cardamom label "cardamon" cookbook:cardamom label "elackai" cookbook:cardamom label "green cardamom pods" cookbook:cardamom label "green cardamom seeds" cookbook:cardamom label "ground cardamom" cookbook:cardamom name "Cardamom" cookbook:cardamom type cookbook:ingredients cookbook:cardamom type cookbook:spices_and_herbs cookbook:cardamom url https://en.wikibooks.org/wiki/Cookbook:Cardamom cookbook:cargamanto label "borlotti bean" cookbook:cargamanto label "borlotti beans" cookbook:cargamanto label "cargamanto" cookbook:cargamanto name "Borlotti Bean" cookbook:cargamanto name "Cargamanto" cookbook:cargamanto type cookbook:ingredients cookbook:cargamanto url https://en.wikibooks.org/wiki/Cookbook:Borlotti_Bean cookbook:cargamanto url https://en.wikibooks.org/wiki/Cookbook:Cargamanto cookbook:caribbean_cuisines label "caribbean" cookbook:caribbean_cuisines label "caribbean cuisine" cookbook:caribbean_cuisines label "caribbean cuisines" cookbook:caribbean_cuisines label "french caribbean" cookbook:caribbean_cuisines name "Caribbean cuisine" cookbook:caribbean_cuisines name "Caribbean cuisines" cookbook:caribbean_cuisines type cookbook:cuisines_by_region cookbook:caribbean_cuisines url https://en.wikibooks.org/wiki/Cookbook:Caribbean_cuisine cookbook:caribbean_cuisines url https://en.wikibooks.org/wiki/Cookbook:Caribbean_cuisines cookbook:caribbean type cookbook:cuisines cookbook:carne_asada label "carne asada" cookbook:carob label "carob" cookbook:carom label "carom" cookbook:carpaccio_ii name "Carpaccio II" cookbook:carpaccio_ii name "Classic Italian Carpaccio" cookbook:carpaccio_ii recipeCategory category:beef_recipes cookbook:carpaccio_ii recipeCategory category:italian_recipes cookbook:carpaccio_ii recipeCategory category:raw_recipes cookbook:carpaccio_ii recipeCuisine cookbook:cuisine_of_italy cookbook:carpaccio_ii recipeIngredient "1 center cut beef tenderloin roast" cookbook:carpaccio_ii recipeIngredient "Basil chiffonade for serving" cookbook:carpaccio_ii recipeIngredient "Extra virgin olive oil for serving" cookbook:carpaccio_ii recipeIngredient "Lemon wedges for serving" cookbook:carpaccio_ii recipeIngredient "Salt and black pepper" cookbook:carpaccio_ii recipeIngredient "Shaved Parmiggiano-Reggiano cheese" cookbook:carpaccio_ii recipeInstructions ["Cover tightly with plastic wrap then freeze the meat for up to two hours to help slicing (no more than that or else it'll be mushy).","Slice thinly and remove plastic wrap.","Place five slices in a rough circle and put 1 in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.","Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade."] cookbook:carpaccio_ii type cookbook:recipes cookbook:carpaccio_ii url https://en.wikibooks.org/wiki/Cookbook:Carpaccio_II cookbook:carpaccio_ii url https://en.wikibooks.org/wiki/Cookbook:Classic_Italian_Carpaccio cookbook:carpaccio name "Carpaccio" cookbook:carpaccio recipeCategory category:beef_recipes cookbook:carpaccio recipeCategory category:italian_recipes cookbook:carpaccio recipeCategory category:raw_recipes cookbook:carpaccio recipeCuisine cookbook:cuisine_of_italy cookbook:carpaccio recipeFoodstuff cookbook:beef cookbook:carpaccio recipeFoodstuff cookbook:olive_oil cookbook:carpaccio recipeFoodstuff cookbook:parmesan_cheese cookbook:carpaccio recipeIngredient "400g beef fillet" cookbook:carpaccio recipeIngredient "50g Parmesan, for shaving" cookbook:carpaccio recipeIngredient "90ml extra virgin olive oil" cookbook:carpaccio recipeIngredient "dash of truffle oil, for drizzling (optional)" cookbook:carpaccio recipeIngredient "salt and black pepper" cookbook:carpaccio recipeIngredient "small handful pine kernels, for toasting" cookbook:carpaccio recipeInstructions ["Buy a small piece of the finest quality beef fillet you can afford. Cut the fillet into extremely thin slices - about 2mm.","Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.","Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.","Cover the plate with cling film and leave to marinate for half an hour.","Meanwhile toast the pine nuts in a dry frying pan.","Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any."] cookbook:carpaccio type cookbook:recipes cookbook:carpaccio url https://en.wikibooks.org/wiki/Cookbook:Carpaccio cookbook:carpetbag_steak label "carpetbag steak" cookbook:carpetbag_steak name "Carpetbag Steak" cookbook:carpetbag_steak recipeCategory category:australian_recipes cookbook:carpetbag_steak recipeCategory category:beef_recipes cookbook:carpetbag_steak recipeCategory category:broiled_recipes cookbook:carpetbag_steak recipeCategory category:gluten-free_recipes cookbook:carpetbag_steak recipeCategory category:grilled_recipes cookbook:carpetbag_steak recipeCategory category:oyster_recipes cookbook:carpetbag_steak recipeCategory category:pan_fried_recipes cookbook:carpetbag_steak recipeCategory category:recipes_with_metric_units cookbook:carpetbag_steak recipeEquipment cookbook:frying_pan cookbook:carpetbag_steak recipeFoodstuff cookbook:cheese cookbook:carpetbag_steak recipeFoodstuff cookbook:lemon_juice cookbook:carpetbag_steak recipeFoodstuff cookbook:lime cookbook:carpetbag_steak recipeFoodstuff cookbook:oyster cookbook:carpetbag_steak recipeFoodstuff cookbook:worcestershire_sauce cookbook:carpetbag_steak recipeIngredient "1 Scotch fillet steak (thickly cut)" cookbook:carpetbag_steak recipeIngredient "3-4 oysters" cookbook:carpetbag_steak recipeIngredient "lemon juice" cookbook:carpetbag_steak recipeIngredient "limes" cookbook:carpetbag_steak recipeIngredient "Shredded cheese" cookbook:carpetbag_steak recipeIngredient "Worcestershire sauce" cookbook:carpetbag_steak recipeInstructions ["Cut a small pocket, approximately 6 cm (2.5") in length and about the same depth, in the edge of the thick steak.","#Optionally season the pocket with some of salt, pepper, cayenne pepper, lemon juice, olive oil","Dip the oysters into the Worcestershire sauce, and then place them in the pocket in the steak.","#Substitutes for Worcestershire sauce include teriyaki sauce, oyster sauce or red wine vinegar marinades, or the steak has the marinade or sauce","#Substitutes for oysters include mushrooms, yabbies, prawns","#Optionally add lime pulp or some shredded cheese into the pocket.","Seal the pocket with a moistened skewer and barbecue, grill. broil or cook over a moderate heat in a heavy based frying pan.","#Optionally deglaze pan with sherry or brandy, or make a reduction of oyster liquid and wine, frequently with chopped parsley","#Some recipes poach or saute the oysters first a little, if the diners prefer rare steak but not raw oysters","#Some recipes wrap the steak in bacon or pancetta"] cookbook:carpetbag_steak type cookbook:recipes cookbook:carpetbag_steak url https://en.wikibooks.org/wiki/Cookbook:Carpetbag_Steak cookbook:carquinyoli name "Carquinyoli" cookbook:carquinyoli recipeCategory category:dessert_recipes cookbook:carquinyoli recipeFoodstuff cookbook:cinnamon cookbook:carquinyoli recipeFoodstuff cookbook:flour cookbook:carquinyoli recipeIngredient "100g of sugar" cookbook:carquinyoli recipeIngredient "125g of raw (non-peeled and not toasted) almonds" cookbook:carquinyoli recipeIngredient "150g of flour" cookbook:carquinyoli recipeIngredient "1 egg" cookbook:carquinyoli recipeIngredient "1 lemon" cookbook:carquinyoli recipeIngredient "teaspoon of cinnamon" cookbook:carquinyoli recipeIngredient "teaspoon of yeast" cookbook:carquinyoli recipeInstructions ["Clean the lemon and grate its peel.","Mix the grated peel into the flour, sugar, cinnamon and yeast.","Add the almonds. Form two plate rolls of about 6 cm x 3 cm.","Beat the egg and brush it onto the plate rolls.","Bake in the oven at a moderate heat (180\u00baC) for 25 minutes.","While still hot, cut into thin slices of one centimetre or less.","Cook them for five minutes more in the oven to brown their surfaces.","Allow to cool before eating."] cookbook:carquinyoli type cookbook:recipes cookbook:carquinyoli url https://en.wikibooks.org/wiki/Cookbook:Carquinyoli cookbook:carrageenan label "carrageenan" cookbook:carrageonan label "carrageenan" cookbook:carrot_and_coriander_soup label "carrot and coriander soup" cookbook:carrot_and_coriander_soup name "Carrot and coriander soup" cookbook:carrot_and_coriander_soup recipeCategory category:carrot_recipes cookbook:carrot_and_coriander_soup recipeCategory category:cilantro_recipes cookbook:carrot_and_coriander_soup recipeCategory category:recipes_with_metric_units cookbook:carrot_and_coriander_soup recipeCategory category:soup_recipes cookbook:carrot_and_coriander_soup recipeCookingTechnique cookbook:dice cookbook:carrot_and_coriander_soup recipeFoodstuff cookbook:coriander cookbook:carrot_and_coriander_soup recipeFoodstuff cookbook:olive_oil cookbook:carrot_and_coriander_soup recipeFoodstuff cookbook:onion cookbook:carrot_and_coriander_soup recipeFoodstuff cookbook:pepper cookbook:carrot_and_coriander_soup recipeFoodstuff cookbook:salt cookbook:carrot_and_coriander_soup recipeIngredient "1 large onion,diced" cookbook:carrot_and_coriander_soup recipeIngredient "1 tablespoon olive oil" cookbook:carrot_and_coriander_soup recipeIngredient "1 teaspoon ground coriander" cookbook:carrot_and_coriander_soup recipeIngredient "Black Pepper" cookbook:carrot_and_coriander_soup recipeIngredient "{{convert|1.2|l|USoz}} vegetable stock" cookbook:carrot_and_coriander_soup recipeIngredient "{{convert|500|g|lb}} carrots, diced" cookbook:carrot_and_coriander_soup recipeIngredient "large bunch Fresh Coriander (cilantro), roughly chopped" cookbook:carrot_and_coriander_soup recipeIngredient "Salt" cookbook:carrot_and_coriander_soup recipeInstructions ["1. Heat the olive oil in a non-stick pan, to a medium heat.","2. Add the sliced carrots and diced onions. Cook for approximately 5 minutes until they start to soften.","3. Add the ground coriander and salt & pepper. Cook for a further 1 minute.","4. Add the vegetable stock bring the mixture to the boil. Simmer for 10-15 minutes until the carrots are very soft.","5. Blend until smooth.","6. Add the fresh coriander (cilantro).","7. Serve."] cookbook:carrot_and_coriander_soup type cookbook:recipes cookbook:carrot_and_coriander_soup url https://en.wikibooks.org/wiki/Cookbook:Carrot_and_coriander_soup cookbook:carrot_and_raisin_salad difficulty 3 cookbook:carrot_and_raisin_salad label "carrot and raisin salad" cookbook:carrot_and_raisin_salad name "Carrot and Raisin Salad" cookbook:carrot_and_raisin_salad recipeCategory category:carrot_recipes cookbook:carrot_and_raisin_salad recipeCategory category:medium_difficulty_recipes cookbook:carrot_and_raisin_salad recipeCategory category:raisin_recipes cookbook:carrot_and_raisin_salad recipeCategory category:salad_recipes cookbook:carrot_and_raisin_salad recipeCategory category:vegan_recipes cookbook:carrot_and_raisin_salad recipeCuisine cookbook:vegan_cuisine cookbook:carrot_and_raisin_salad recipeFoodstuff cookbook:carrot cookbook:carrot_and_raisin_salad recipeFoodstuff cookbook:honey cookbook:carrot_and_raisin_salad recipeFoodstuff cookbook:lemon cookbook:carrot_and_raisin_salad recipeFoodstuff cookbook:orange cookbook:carrot_and_raisin_salad recipeFoodstuff cookbook:raisin cookbook:carrot_and_raisin_salad recipeFoodstuff cookbook:sugar cookbook:carrot_and_raisin_salad recipeIngredient "1/2 Cup raisins" cookbook:carrot_and_raisin_salad recipeIngredient "1 lemon" cookbook:carrot_and_raisin_salad recipeIngredient "1 orange" cookbook:carrot_and_raisin_salad recipeIngredient "2 Shredded carrots" cookbook:carrot_and_raisin_salad recipeIngredient "Sugar or honey to taste" cookbook:carrot_and_raisin_salad recipeInstructions ["Mix carrots with raisins in a bowl. Add approximately 1 teaspoon of finely grated lemon and orange zest. Add the juice of one lemon and one orange.","Add sugar or honey to taste.","Refrigerate and serve."] cookbook:carrot_and_raisin_salad recipeYield 2 cookbook:carrot_and_raisin_salad totalTime "30 minutes" cookbook:carrot_and_raisin_salad type cookbook:recipes cookbook:carrot_and_raisin_salad url https://en.wikibooks.org/wiki/Cookbook:Carrot_and_Raisin_Salad cookbook:carrot_brownies_white_egg difficulty 2 cookbook:carrot_brownies_white_egg name "Carrot Brownies White Egg" cookbook:carrot_brownies_white_egg recipeCategory category:almond_recipes cookbook:carrot_brownies_white_egg recipeCategory category:baking_recipes cookbook:carrot_brownies_white_egg recipeCategory category:brownie_recipes cookbook:carrot_brownies_white_egg recipeCategory category:chocolate_recipes cookbook:carrot_brownies_white_egg recipeCategory category:cookie_recipes cookbook:carrot_brownies_white_egg recipeCategory category:dessert_recipes cookbook:carrot_brownies_white_egg recipeCategory category:easy_recipes cookbook:carrot_brownies_white_egg recipeCategory category:recipes_with_metric_units cookbook:carrot_brownies_white_egg recipeCategory category:recipes_without_servings cookbook:carrot_brownies_white_egg recipeFoodstuff cookbook:butter cookbook:carrot_brownies_white_egg recipeFoodstuff cookbook:carrot cookbook:carrot_brownies_white_egg recipeFoodstuff cookbook:chocolate cookbook:carrot_brownies_white_egg recipeFoodstuff cookbook:egg cookbook:carrot_brownies_white_egg recipeFoodstuff cookbook:flour cookbook:carrot_brownies_white_egg recipeFoodstuff cookbook:lemon cookbook:carrot_brownies_white_egg recipeFoodstuff cookbook:sugar cookbook:carrot_brownies_white_egg recipeFoodstuff cookbook:walnut cookbook:carrot_brownies_white_egg recipeIngredient "100 grams butter, melt" cookbook:carrot_brownies_white_egg recipeIngredient "100 grams dark cooking chocolate, melt" cookbook:carrot_brownies_white_egg recipeIngredient "100 grams walnuts, mince" cookbook:carrot_brownies_white_egg recipeIngredient "10 white eggs" cookbook:carrot_brownies_white_egg recipeIngredient "150 grams flour" cookbook:carrot_brownies_white_egg recipeIngredient "150 grams sugar" cookbook:carrot_brownies_white_egg recipeIngredient "1 lemon, grater" cookbook:carrot_brownies_white_egg recipeIngredient "3 carrots, grater" cookbook:carrot_brownies_white_egg recipeInstructions ["Beat the egg whites while pouring sugar gradually until stiff.","Stir in the flour and stir well. Add the carrots, lemon peel, walnuts, melted chocolate and melted butter. Mix well.","Pour the batter into the mold. Bake until cooked.","Once cool, cut into pieces and sprinkle with powdered sugar."] cookbook:carrot_brownies_white_egg recipeNotes "* Be cautious of overcooking, brownies may be dry if overcooked. " cookbook:carrot_brownies_white_egg totalTime "30 minutes" cookbook:carrot_brownies_white_egg type cookbook:recipes cookbook:carrot_brownies_white_egg url https://en.wikibooks.org/wiki/Cookbook:Carrot_Brownies_White_Egg cookbook:carrot_cake label "carrot cake" cookbook:carrot_cake name "Carrot Cake" cookbook:carrot_cake recipeCategory category:cake_recipes cookbook:carrot_cake recipeCategory category:carrot_recipes cookbook:carrot_cake recipeCategory category:dessert_recipes cookbook:carrot_cake recipeCategory category:recipes_with_metric_units cookbook:carrot_cake recipeIngredient "100g/3½oz butter" cookbook:carrot_cake recipeIngredient "12g/½oz cinnamon ground" cookbook:carrot_cake recipeIngredient "150g/5oz sugar" cookbook:carrot_cake recipeIngredient "150g/5oz walnuts, chopped" cookbook:carrot_cake recipeIngredient "200g/7oz cream cheese" cookbook:carrot_cake recipeIngredient "290g/10oz eggs" cookbook:carrot_cake recipeIngredient "2 tsp bicarbonate soda" cookbook:carrot_cake recipeIngredient "400g/14oz plain flour" cookbook:carrot_cake recipeIngredient "450ml/14fl oz vegetable oil" cookbook:carrot_cake recipeIngredient "530g/1lb 3oz carrots, peeled and grated" cookbook:carrot_cake recipeIngredient "570g/1lb 4oz sugar" cookbook:carrot_cake recipeIngredient "pinch of salt" cookbook:carrot_cake recipeInstructions ["Mix all the ingredients in a food processor for 5 minutes. Pour into a cake tin 26cm\/10\u00bdin diameter and bake at 160C\/325F\/Gas 3 for 45 minutes.","Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.","For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft. Spread over the cake using a palette knife."] cookbook:carrot_cake type cookbook:recipes cookbook:carrot_cake url https://en.wikibooks.org/wiki/Cookbook:Carrot_Cake cookbook:carrot_jam name "Carrot jam" cookbook:carrot_jam name "Carrot Jam" cookbook:carrot_jam recipeCategory category:boiled_recipes cookbook:carrot_jam recipeCategory category:carrot_recipes cookbook:carrot_jam recipeCategory category:danish_recipes cookbook:carrot_jam recipeCategory category:jam_and_jelly_recipes cookbook:carrot_jam recipeCookingTechnique cookbook:boiling cookbook:carrot_jam recipeCuisine cookbook:cuisine_of_denmark cookbook:carrot_jam recipeFoodstuff cookbook:carrot cookbook:carrot_jam recipeFoodstuff cookbook:lemon cookbook:carrot_jam recipeFoodstuff cookbook:sugar cookbook:carrot_jam recipeFoodstuff cookbook:water cookbook:carrot_jam recipeIngredient "1/2 kg sugar" cookbook:carrot_jam recipeIngredient "1/4 liter water" cookbook:carrot_jam recipeIngredient "1 kg peeled, finely grated carrots" cookbook:carrot_jam recipeIngredient "Juice of 4 lemons" cookbook:carrot_jam recipeInstructions ["Boil the water and carrots until tender.","Add juice and sugar, and continue to boil for a further 15-20 minutes."] cookbook:carrot_jam type cookbook:recipes cookbook:carrot_jam url https://en.wikibooks.org/wiki/Cookbook:Carrot_jam cookbook:carrot_jam url https://en.wikibooks.org/wiki/Cookbook:Carrot_Jam cookbook:carrot_kugel name "Carrot Kugel" cookbook:carrot_kugel recipeCategory category:apple_recipes cookbook:carrot_kugel recipeCategory category:carrot_recipes cookbook:carrot_kugel recipeCategory category:jewish_recipes cookbook:carrot_kugel recipeCategory category:orange_recipes cookbook:carrot_kugel recipeCategory category:passover_recipes cookbook:carrot_kugel recipeCategory category:recipes_with_metric_units cookbook:carrot_kugel recipeFoodstuff cookbook:apple cookbook:carrot_kugel recipeFoodstuff cookbook:butter cookbook:carrot_kugel recipeFoodstuff cookbook:carrot cookbook:carrot_kugel recipeFoodstuff cookbook:egg cookbook:carrot_kugel recipeFoodstuff cookbook:lemon cookbook:carrot_kugel recipeFoodstuff cookbook:orange cookbook:carrot_kugel recipeFoodstuff cookbook:sugar cookbook:carrot_kugel recipeIngredient "1 small cooking apple" cookbook:carrot_kugel recipeIngredient "1 teaspoon lemon juice" cookbook:carrot_kugel recipeIngredient "225 grams carrots" cookbook:carrot_kugel recipeIngredient "25 gram butter" cookbook:carrot_kugel recipeIngredient "4 eggs, separated" cookbook:carrot_kugel recipeIngredient "50 grams potato flour" cookbook:carrot_kugel recipeIngredient "75 gram sugar" cookbook:carrot_kugel recipeIngredient "grated rind of 1 orange" cookbook:carrot_kugel recipeIngredient "juice of 1 orange" cookbook:carrot_kugel recipeInstructions ["Set the oven to 190\u00b0C Celsius 375\u00b0 Fahrenheit","Grease a 1 litre casserole dish.","Beat the egg yolks and sugar in a bowl until light and fluffy and pale in color.","Very Finely grate the carrot and apple, and squeeze out all the liquid.","Mix the grated carrot, apple, orange rind, orange and lemon juice, and flour.","Combine the two mixtures.","Whisk the egg whites until they are very stiff and fold into carrot mixture.","Spoon into the greased casserole dish.","Bake for 35 minutes or until golden brown."] cookbook:carrot_kugel type cookbook:recipes cookbook:carrot_kugel url https://en.wikibooks.org/wiki/Cookbook:Carrot_Kugel cookbook:carrot label "carrot" cookbook:carrot label "carrots" cookbook:carrot label "diced carrot" cookbook:carrot name "Carrot" cookbook:carrot_paprika_spread difficulty 1 cookbook:carrot_paprika_spread label "carrot paprika spread" cookbook:carrot_paprika_spread name "Carrot Paprika Spread" cookbook:carrot_paprika_spread recipeCategory category:carrot_recipes cookbook:carrot_paprika_spread recipeCategory category:oat_recipes cookbook:carrot_paprika_spread recipeCategory category:tofu_recipes cookbook:carrot_paprika_spread recipeCategory category:vegan_recipes cookbook:carrot_paprika_spread recipeCategory category:very_easy_recipes cookbook:carrot_paprika_spread recipeCuisine cookbook:vegan_cuisine cookbook:carrot_paprika_spread recipeFoodstuff cookbook:bell_pepper cookbook:carrot_paprika_spread recipeFoodstuff cookbook:canola_oil cookbook:carrot_paprika_spread recipeFoodstuff cookbook:carrot cookbook:carrot_paprika_spread recipeFoodstuff cookbook:garlic cookbook:carrot_paprika_spread recipeFoodstuff cookbook:margarine cookbook:carrot_paprika_spread recipeFoodstuff cookbook:mustard cookbook:carrot_paprika_spread recipeFoodstuff cookbook:oats cookbook:carrot_paprika_spread recipeFoodstuff cookbook:onion cookbook:carrot_paprika_spread recipeFoodstuff cookbook:paprika cookbook:carrot_paprika_spread recipeFoodstuff cookbook:pepper cookbook:carrot_paprika_spread recipeFoodstuff cookbook:pepperoncini cookbook:carrot_paprika_spread recipeFoodstuff cookbook:soy_sauce cookbook:carrot_paprika_spread recipeFoodstuff cookbook:spelt cookbook:carrot_paprika_spread recipeFoodstuff cookbook:tofu cookbook:carrot_paprika_spread recipeFoodstuff cookbook:vegetable_oil cookbook:carrot_paprika_spread recipeIngredient "1 (or more) carrot(s)" cookbook:carrot_paprika_spread recipeIngredient "1 (or more) onion(s)" cookbook:carrot_paprika_spread recipeIngredient "1 (or more) paprika(s) (may substitute with red bell peppers, sweet peppers)" cookbook:carrot_paprika_spread recipeIngredient "catsup" cookbook:carrot_paprika_spread recipeIngredient "garlic" cookbook:carrot_paprika_spread recipeIngredient "margarine" cookbook:carrot_paprika_spread recipeIngredient "mustard" cookbook:carrot_paprika_spread recipeIngredient "oat flakes (or raw spelt flour) (250g)" cookbook:carrot_paprika_spread recipeIngredient "pepper" cookbook:carrot_paprika_spread recipeIngredient "rapeseed oil or other vegetable oil" cookbook:carrot_paprika_spread recipeIngredient "soy lecithin powder" cookbook:carrot_paprika_spread recipeIngredient "soy sauce" cookbook:carrot_paprika_spread recipeIngredient "tofu (250g)" cookbook:carrot_paprika_spread recipeInstructions ["Take equal amounts of oat flakes and tofu and mix the two ingredients and some water for the base substance. The recommended amount is about 250g of both. You might want to add lecithin powder as an emulsifier.","Mash (at least) one carrot, one paprika and one onion. If you prefer larger pieces you can also cut some of it instead.","Add a spoon of margarine and\/or a spoon of rapeseed oil, or any other vegetable oil.","Add mustard, catsup, garlic and pepper to taste."] cookbook:carrot_paprika_spread recipeYield 1 bowl cookbook:carrot_paprika_spread totalTime "15 minutes" cookbook:carrot_paprika_spread type cookbook:recipes cookbook:carrot_paprika_spread url https://en.wikibooks.org/wiki/Cookbook:Carrot_Paprika_Spread cookbook:carrot_pudding name "Carrot pudding" cookbook:carrot_pudding name "Carrot Pudding" cookbook:carrot_pudding recipeCategory category:carrot_recipes cookbook:carrot_pudding recipeCategory category:recipes_with_metric_units cookbook:carrot_pudding recipeIngredient "Baking Powder ½ tsp" cookbook:carrot_pudding recipeIngredient "Baking Soda ½ tsp. each baking powder and baking soda." cookbook:carrot_pudding recipeIngredient "Brown Sugar 1/3 c brown sugar" cookbook:carrot_pudding recipeIngredient "Carrots 4-5 regular carrots or 1.5 lbs (1.25kg) baby carrots." cookbook:carrot_pudding recipeIngredient "Eggs 2 egg yolks (set aside whites)" cookbook:carrot_pudding recipeIngredient "Flour 1 & ¼ c. flour" cookbook:carrot_pudding recipeIngredient "Lemon Juice 1 Tbsp." cookbook:carrot_pudding recipeIngredient "Salt 1 tsp. Salt" cookbook:carrot_pudding recipeIngredient "Shortening 1 c. shortening (or butter, or margarine)" cookbook:carrot_pudding recipeIngredient "Vanilla ½ tsp." cookbook:carrot_pudding recipeIngredient "Water 1 Tbsp." cookbook:carrot_pudding recipeInstructions ["Preheat oven to 325 F (150C).","Cook carrots until soft, drain and mash. Set aside.","Sift together: flour, salt, baking powder and baking soda.","Cream together: shortening (butter\/margarine) and egg yolks (set aside whites)","Add to creamed egg\/shortening mix: brown sugar, cold water, lemon juice, and vanilla. Mix well. Add mashed carrots to this and mix. Stir in dry ingredients.","Finally, beat eggs whites until stiff. Fold into carrot batter. Put batter into well-greased ring mold.","Optional: add optional chopped vegetable (peas, chopped string beans, etc.)","Place a large shallow pan with about an inch of water in oven. Pan has to be big enough to hold ring mold. (If you don't already own such a pan, it's not necessary to buy one. Just bake without pan of water.)","Bake 1 hour. Unmold onto a serving plate while still somewhat warm."] cookbook:carrot_pudding type cookbook:recipes cookbook:carrot_pudding url https://en.wikibooks.org/wiki/Cookbook:Carrot_pudding cookbook:carrot_pudding url https://en.wikibooks.org/wiki/Cookbook:Carrot_Pudding cookbook:carrot recipeCategory category:featured_ingredients cookbook:carrot_salad difficulty 1 cookbook:carrot_salad name "Carrot Salad" cookbook:carrot_salad recipeCategory category:carrot_recipes cookbook:carrot_salad recipeCategory category:recipes_with_images cookbook:carrot_salad recipeCategory category:salad_recipes cookbook:carrot_salad recipeCategory category:vegan_recipes cookbook:carrot_salad recipeCategory category:very_easy_recipes cookbook:carrot_salad recipeCookingTechnique cookbook:julienne cookbook:carrot_salad recipeCuisine cookbook:vegan_cuisine cookbook:carrot_salad recipeFoodstuff cookbook:carrot cookbook:carrot_salad recipeFoodstuff cookbook:pepper cookbook:carrot_salad recipeFoodstuff cookbook:pine_nut cookbook:carrot_salad recipeFoodstuff cookbook:salt cookbook:carrot_salad recipeFoodstuff cookbook:vinegar cookbook:carrot_salad recipeIngredient "Almond oil" cookbook:carrot_salad recipeIngredient "Carrots (about 4 medium sized)" cookbook:carrot_salad recipeIngredient "Coarse salt" cookbook:carrot_salad recipeIngredient "Fresh ground pepper" cookbook:carrot_salad recipeIngredient "Pine nuts" cookbook:carrot_salad recipeIngredient "White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)" cookbook:carrot_salad recipeInstructions ["Julliene the carrots (or grate them if julienning is not feasible).","Coat with about 1-2 tablespoons of almond oil.","Sprinkle generously with vinegar, salt and pepper.","Add a hefty serving of pine nuts."] cookbook:carrot_salad recipeYield 2 cookbook:carrot_salad totalTime "5 minutes" cookbook:carrot_salad type cookbook:recipes cookbook:carrot_salad url https://en.wikibooks.org/wiki/Cookbook:Carrot_Salad cookbook:carrots_cooked_kinpira_style name "Carrots cooked kinpira style" cookbook:carrots_cooked_kinpira_style name "Carrots Cooked Kinpira Style" cookbook:carrots_cooked_kinpira_style recipeCategory category:boiled_recipes cookbook:carrots_cooked_kinpira_style recipeCategory category:carrot_recipes cookbook:carrots_cooked_kinpira_style recipeCategory category:japanese_recipes cookbook:carrots_cooked_kinpira_style recipeCategory category:side_dish_recipes cookbook:carrots_cooked_kinpira_style recipeCategory category:vegan_recipes cookbook:carrots_cooked_kinpira_style recipeCategory category:vegetarian_recipes cookbook:carrots_cooked_kinpira_style recipeCookingTechnique cookbook:julienne cookbook:carrots_cooked_kinpira_style recipeCuisine cookbook:cuisine_of_japan cookbook:carrots_cooked_kinpira_style recipeCuisine cookbook:vegan_cuisine cookbook:carrots_cooked_kinpira_style recipeEquipment cookbook:saucepan cookbook:carrots_cooked_kinpira_style recipeFoodstuff cookbook:carrot cookbook:carrots_cooked_kinpira_style recipeFoodstuff cookbook:sesame_oil cookbook:carrots_cooked_kinpira_style recipeFoodstuff cookbook:soy_sauce cookbook:carrots_cooked_kinpira_style recipeFoodstuff cookbook:vegetable_oil cookbook:carrots_cooked_kinpira_style recipeFoodstuff cookbook:water cookbook:carrots_cooked_kinpira_style recipeIngredient "1 Tbs vegetable oil, preferably sesame oil" cookbook:carrots_cooked_kinpira_style recipeIngredient "250g (½ lb) carrots, julienned" cookbook:carrots_cooked_kinpira_style recipeIngredient "Tamari or shoyu soy sauce, to taste" cookbook:carrots_cooked_kinpira_style recipeIngredient "water" cookbook:carrots_cooked_kinpira_style recipeInstructions ["Cut the carrots into thin matchstick pieces (sen-giri, or julienned)","Pour a small amount of oil into a saucepan and saut\u00e9 the carrot pieces briefly","Add only enough water to half-cover the carrot pieces","Place the lid on the pot and let the carrots simmer briefly on medium-low heat","Add a little tamari or shoyu to enhance flavour"] cookbook:carrots_cooked_kinpira_style type cookbook:recipes cookbook:carrots_cooked_kinpira_style url https://en.wikibooks.org/wiki/Cookbook:Carrots_cooked_kinpira_style cookbook:carrots_cooked_kinpira_style url https://en.wikibooks.org/wiki/Cookbook:Carrots_Cooked_Kinpira_Style cookbook:carrot type cookbook:featured_ingredients cookbook:carrot type cookbook:ingredients cookbook:carrot type cookbook:vegetable cookbook:carrot url https://en.wikibooks.org/wiki/Cookbook:Carrot cookbook:carving_knife label "carving knife" cookbook:carving_knife name "Carving Knife" cookbook:carving_knife type cookbook:cookbook/equipment cookbook:carving_knife url https://en.wikibooks.org/wiki/Cookbook:Carving_Knife cookbook:casado label "casado" cookbook:cashew_chicken label "cashew chicken" cookbook:cashew_chicken name "Cashew Chicken" cookbook:cashew_chicken recipeCookingTechnique cookbook:frying cookbook:cashew_chicken recipeFoodstuff cookbook:broth cookbook:cashew_chicken recipeFoodstuff cookbook:cashew cookbook:cashew_chicken recipeFoodstuff cookbook:chicken cookbook:cashew_chicken recipeFoodstuff cookbook:cornstarch cookbook:cashew_chicken recipeFoodstuff cookbook:ginger cookbook:cashew_chicken recipeFoodstuff cookbook:oil_and_fat cookbook:cashew_chicken recipeFoodstuff cookbook:soy_sauce cookbook:cashew_chicken recipeIngredient "chicken" cookbook:cashew_chicken recipeIngredient "chicken broth" cookbook:cashew_chicken recipeIngredient "cornstarch" cookbook:cashew_chicken recipeIngredient "oil to fry with" cookbook:cashew_chicken recipeIngredient "powdered ginger" cookbook:cashew_chicken recipeIngredient "soy sauce" cookbook:cashew_chicken recipeIngredient "vegetables" cookbook:cashew_chicken recipeIngredient "whole roasted cashews, salted or not" cookbook:cashew_chicken recipeInstructions ["Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.","Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.","For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.","Add the sauce and cashews to the rest of the dish.","Serve with rice."] cookbook:cashew_chicken type cookbook:recipes cookbook:cashew_chicken url https://en.wikibooks.org/wiki/Cookbook:Cashew_Chicken cookbook:cashew_gravy name "Cashew Gravy" cookbook:cashew_gravy recipeCategory category:gravy_recipes cookbook:cashew_gravy recipeCategory category:vegan_recipes cookbook:cashew_gravy recipeCategory category:vegetarian_recipes cookbook:cashew_gravy recipeCuisine cookbook:vegan_cuisine cookbook:cashew_gravy recipeFoodstuff cookbook:bell_pepper cookbook:cashew_gravy recipeFoodstuff cookbook:cayenne_pepper cookbook:cashew_gravy recipeFoodstuff cookbook:milk cookbook:cashew_gravy recipeFoodstuff cookbook:onion cookbook:cashew_gravy recipeFoodstuff cookbook:peanut_oil cookbook:cashew_gravy recipeFoodstuff cookbook:pepper cookbook:cashew_gravy recipeFoodstuff cookbook:salt cookbook:cashew_gravy recipeFoodstuff cookbook:wine cookbook:cashew_gravy recipeIngredient "1&frac12; C milk or unsweetened soy milk" cookbook:cashew_gravy recipeIngredient "1 pinch cayenne pepper" cookbook:cashew_gravy recipeIngredient "2 T peanut oil" cookbook:cashew_gravy recipeIngredient "2 t white wine" cookbook:cashew_gravy recipeIngredient "&frac12; C cashew butter" cookbook:cashew_gravy recipeIngredient "&frac12; thinly sliced bell pepper" cookbook:cashew_gravy recipeIngredient "&frac12; thinly sliced onion" cookbook:cashew_gravy recipeIngredient "Pepper to taste" cookbook:cashew_gravy recipeIngredient "Salt to taste" cookbook:cashew_gravy type cookbook:recipes cookbook:cashew_gravy url https://en.wikibooks.org/wiki/Cookbook:Cashew_Gravy cookbook:cashew label "cashew" cookbook:cashew label "cashew nut" cookbook:cashew label "cashew nuts" cookbook:cashew label "cashews" cookbook:cashew name "Cashew" cookbook:cashews label "cashews" cookbook:cashew type cookbook:ingredients cookbook:cashew type cookbook:nuts_and_seeds cookbook:cashew url https://en.wikibooks.org/wiki/Cookbook:Cashew cookbook:cas label "cas" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo label "bojo" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) name "Bojo" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) name "Cassava and Coconut Dessert of Suriname (Bojo)" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeCategory category:dessert_recipes cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeCategory category:recipes_with_metric_units cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeCategory category:surinamese_recipes cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeCategory category:vegetarian_recipes cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeCuisine cookbook:cuisine_of_suriname cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:almond cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:butter cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:cassava cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:cinnamon cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:coconut cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:egg cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:milk cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:raisin cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:salt cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:sugar cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeFoodstuff cookbook:vanilla cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "100 grams raisins" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "1 big glass of milk" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "1 coconut" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "1 kg. cassave (cassava)" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "1 tablespoon almond essence" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "1 tablespoon vanilla essence" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "200 grams sugar" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "2 tablespoons cinnamon" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "4 eggs" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "75 grams butter" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeIngredient "a pinch of salt" cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) recipeInstructions ["You need to peel and grate the cassave, and grate the white coconut meat.","Beat the eggs and sugar until firm. Add the vanilla and almond essence.","Combine the eggs and sugar with the grated coconut and cassava.","Add the cinnamon, milk, raisins and salt.","Melt the butter and add it to the mixture.","Rub the dish you want to use with butter or use Pam.","Put the mixture in the dish. Put the dish in a pre-heated oven at 350\u00b0F (175\u00b0C). Bake the Bojo for about an hour. It needs to be firm on top but not dry on the inside."] cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) type cookbook:recipes cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) url https://en.wikibooks.org/wiki/Cookbook:Bojo cookbook:cassava_and_coconut_dessert_of_suriname_(bojo) url https://en.wikibooks.org/wiki/Cookbook:Cassava_and_Coconut_Dessert_of_Suriname_(Bojo) cookbook:cassava_dumpling label "cassava dumpling" cookbook:cassava label "cassava" cookbook:cassava label "cassava root" cookbook:cassava label "cassave" cookbook:cassava label "yuca root" cookbook:cassava name "Cassava" cookbook:cassava name "Manioc" cookbook:cassava type cookbook:ingredients cookbook:cassava type cookbook:vegetable cookbook:cassava url https://en.wikibooks.org/wiki/Cookbook:Cassava cookbook:cassava url https://en.wikibooks.org/wiki/Cookbook:Manioc cookbook:casserole#enameled_cast_iron label "casserole dish" cookbook:casserole_(pot) label "casserole" cookbook:cassia label "cassia" cookbook:cassoulet label "cassoulet" cookbook:cassoulet#method label "as above" cookbook:cassoulet name "Cassoulet" cookbook:cassoulet recipeCategory category:bean_recipes cookbook:cassoulet recipeCategory category:french_recipes cookbook:cassoulet recipeCategory category:garlic_recipes cookbook:cassoulet recipeCategory category:meat_recipes cookbook:cassoulet recipeCategory category:recipes_with_metric_units cookbook:cassoulet recipeCuisine cookbook:cuisine_of_france cookbook:cassoulet recipeIngredient "1 kg (about 2lb) mix of duck or goose meat, Toulouse sausages (strong garlic sausage) other sausages, pork or mutton" cookbook:cassoulet recipeIngredient "1 onion" cookbook:cassoulet recipeIngredient "1 Pigs ear or pork rind if available" cookbook:cassoulet recipeIngredient "500 g (about 1lb) white haricot/navy beans" cookbook:cassoulet recipeIngredient "A head of garlic" cookbook:cassoulet recipeIngredient "Bouquet garni bunch or bag (mixed herbs - parsley, thyme and bay leaf base may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery leek and onion )" cookbook:cassoulet recipeIngredient "Salt, pepper Cumin, cloves, juniper berries to taste" cookbook:cassoulet recipeIngredient "Water or stock" cookbook:cassoulet type cookbook:recipes cookbook:cassoulet url https://en.wikibooks.org/wiki/Cookbook:Cassoulet cookbook:castella name "Castella" cookbook:castella url https://en.wikibooks.org/wiki/Cookbook:Castella cookbook:cast_iron label "cast iron" cookbook:cast_iron label "cast iron skillet" cookbook:castor_sugar label "baking sugar" cookbook:castor_sugar label "bar sugar" cookbook:castor_sugar label "caster sugar" cookbook:castor_sugar label "caster sugar or castor sugar" cookbook:castor_sugar label "castor sugar" cookbook:castor_sugar label "superfine" cookbook:castor_sugar label "superfine sugar" cookbook:castor_sugar label "white sugar" cookbook:castor_sugar name "Caster sugar" cookbook:castor_sugar name "Caster Sugar" cookbook:castor_sugar name "Castor sugar" cookbook:castor_sugar name "Castor Sugar" cookbook:castor_sugar recipeCategory category:sweeteners cookbook:castor_sugar type cookbook:ingredients cookbook:castor_sugar url https://en.wikibooks.org/wiki/Cookbook:Caster_sugar cookbook:castor_sugar url https://en.wikibooks.org/wiki/Cookbook:Caster_Sugar cookbook:castor_sugar url https://en.wikibooks.org/wiki/Cookbook:Castor_sugar cookbook:castor_sugar url https://en.wikibooks.org/wiki/Cookbook:Castor_Sugar cookbook:catfish label "catfish" cookbook:catfish label "catfish (farm-raised)" cookbook:catfish name "Catfish" cookbook:catfish recipeCategory category:seafood cookbook:catfish type cookbook:recipes cookbook:catfish url https://en.wikibooks.org/wiki/Cookbook:Catfish cookbook:cau_cau label "cau cau" cookbook:cauliflower label "cauliflower" cookbook:cauliflower name "Cauliflower" cookbook:cauliflower recipeCategory category:brassicas cookbook:cauliflower type cookbook:brassicas cookbook:cauliflower type cookbook:ingredients cookbook:cauliflower url https://en.wikibooks.org/wiki/Cookbook:Cauliflower cookbook:caul label "caul" cookbook:causa_rellena_con_pollo difficulty 2 cookbook:causa_rellena_con_pollo label "causa rellena con pollo" cookbook:causa_rellena_con_pollo name "Causa rellena con pollo" cookbook:causa_rellena_con_pollo recipeCategory category:chicken_recipes cookbook:causa_rellena_con_pollo recipeCategory category:easy_recipes cookbook:causa_rellena_con_pollo recipeCategory category:peruvian_recipes cookbook:causa_rellena_con_pollo recipeCategory category:potato_recipes cookbook:causa_rellena_con_pollo recipeCuisine cookbook:cuisine_of_peru cookbook:causa_rellena_con_pollo recipeFoodstuff cookbook:butter cookbook:causa_rellena_con_pollo recipeFoodstuff cookbook:chicken cookbook:causa_rellena_con_pollo recipeFoodstuff cookbook:garlic cookbook:causa_rellena_con_pollo recipeFoodstuff cookbook:lettuce cookbook:causa_rellena_con_pollo recipeFoodstuff cookbook:olive cookbook:causa_rellena_con_pollo recipeFoodstuff cookbook:pepper cookbook:causa_rellena_con_pollo recipeFoodstuff cookbook:potato cookbook:causa_rellena_con_pollo recipeFoodstuff cookbook:salt cookbook:causa_rellena_con_pollo recipeIngredient "100 g mayonnaise" cookbook:causa_rellena_con_pollo recipeIngredient "10 medium potatoes (yellow, new or red are a good choice)" cookbook:causa_rellena_con_pollo recipeIngredient "1 pound of shredded boiled chicken meat" cookbook:causa_rellena_con_pollo recipeIngredient "25 g butter" cookbook:causa_rellena_con_pollo recipeIngredient "2 cloves garlic" cookbook:causa_rellena_con_pollo recipeIngredient "3 hard boiled eggs" cookbook:causa_rellena_con_pollo recipeIngredient "black olives" cookbook:causa_rellena_con_pollo recipeIngredient "lettuce" cookbook:causa_rellena_con_pollo recipeIngredient "salt and pepper" cookbook:causa_rellena_con_pollo recipeInstructions ["Cook and peel potatoes and allow to cool, then mash.","In a bowl combine the chicken, mayonnaise, onion, salt and pepper.","Line a deep dish with plastic wrap, or place a molding cylinder on a plate.","Add the mashed potatoes to form a bed about 1 cm tall at the bottom.","Add a second layer of 1 cm of the chicken mixture evenly over the potato.","Top the chicken mixture with a final layer of potato, forming a sandwich of chicken inside two layers of potato.","Demold or remove the cylinder.","Garnish with lettuce and mayonnaise.","Cut the hard boiled eggs in discs and place on top. Add black olives, if desired.","This dish can be served slightly cold."] cookbook:causa_rellena_con_pollo recipeYield 6 or more cookbook:causa_rellena_con_pollo totalTime "1 hour" cookbook:causa_rellena_con_pollo type cookbook:recipes cookbook:causa_rellena_con_pollo url https://en.wikibooks.org/wiki/Cookbook:Causa_rellena_con_pollo cookbook:caviar label "caviar" cookbook:caviar name "Caviar" cookbook:caviar recipeCategory category:seafood cookbook:caviar type cookbook:ingredients cookbook:caviar type cookbook:seafood cookbook:caviar url https://en.wikibooks.org/wiki/Cookbook:Caviar cookbook:cawl label "cawl" cookbook:cayenne_hot_sauce label "hot sauce" cookbook:cayenne_hot_sauce name "Cayenne Hot Sauce" cookbook:cayenne_hot_sauce recipeCategory category:sauce_recipes cookbook:cayenne_hot_sauce recipeIngredient "1/4 cup cayenne pepper" cookbook:cayenne_hot_sauce recipeIngredient "1 tbsp salt" cookbook:cayenne_hot_sauce recipeIngredient "3/4 cup malt vinegar" cookbook:cayenne_hot_sauce recipeInstructions ["Combine all ingredients. Store at room temperature in a squirt bottle for, well, forever."] cookbook:cayenne_hot_sauce type cookbook:recipes cookbook:cayenne_hot_sauce url https://en.wikibooks.org/wiki/Cookbook:Cayenne_Hot_Sauce cookbook:cayenne_pepper label "cayenne" cookbook:_cayenne_pepper label "cayenne pepper" cookbook:cayenne_pepper label "cayenne pepper" cookbook:cayenne_pepper label "cayenne peppers" cookbook:cayenne_pepper label "cayenne powder" cookbook:cayenne_pepper label "hot red pepper" cookbook:cayenne_pepper name "Cayenne pepper" cookbook:cayenne_pepper name "Cayenne Pepper" cookbook:cayenne_pepper type cookbook:ingredients cookbook:cayenne_pepper url https://en.wikibooks.org/wiki/Cookbook:Cayenne_pepper cookbook:cayenne_pepper url https://en.wikibooks.org/wiki/Cookbook:Cayenne_Pepper cookbook:cazuela_gallega difficulty 1 cookbook:cazuela_gallega label "cazuela gallega" cookbook:cazuela_gallega name "Cazuela Gallega" cookbook:cazuela_gallega recipeCategory category:baked_recipes cookbook:cazuela_gallega recipeCategory category:breakfast_recipes cookbook:cazuela_gallega recipeCategory category:casserole_recipes cookbook:cazuela_gallega recipeCategory category:colombian_recipes cookbook:cazuela_gallega recipeCategory category:egg_recipes cookbook:cazuela_gallega recipeCategory category:recipes_with_images cookbook:cazuela_gallega recipeCategory category:recipes_with_metric_units cookbook:cazuela_gallega recipeCategory category:very_easy_recipes cookbook:cazuela_gallega recipeFoodstuff cookbook:butter cookbook:cazuela_gallega recipeFoodstuff cookbook:egg cookbook:cazuela_gallega recipeFoodstuff cookbook:ham cookbook:cazuela_gallega recipeFoodstuff cookbook:parmesan_cheese cookbook:cazuela_gallega recipeFoodstuff cookbook:pea cookbook:cazuela_gallega recipeFoodstuff cookbook:salt cookbook:cazuela_gallega recipeIngredient "½ cup of ground Parmesan cheese" cookbook:cazuela_gallega recipeIngredient "1 tablespoon of butter" cookbook:cazuela_gallega recipeIngredient "2 eggs" cookbook:cazuela_gallega recipeIngredient "2 Slices of ham" cookbook:cazuela_gallega recipeIngredient "2 tablespoons of ketchup" cookbook:cazuela_gallega recipeIngredient "2 tablespoons of petit pois (canned peas)" cookbook:cazuela_gallega recipeIngredient "salt" cookbook:cazuela_gallega recipeInstructions ["Place 3 sheets of aluminum foil (approx 15" x 15" or 35cm x 35cm) into a 5" (12cm) diameter & 2" depth bowl. Press gently the foil downwards in order to give it the shape of the bowl.","Spread the butter all over inside walls of the aluminum shaped bowl.","Place one slice of ham in the bottom of the bowl. Cut the additional slice in three strips. With each strip, cover inside walls of aluminum bowl.","Add both eggs to the bowl.","Add the peas, spreading them all over the eggs. Be careful with the yolks, don't break them. Add one teaspoon of the liquid from the can.","Add a pinch of salt, and the ketchup, trying to cover all the area.","Carefully remove foil with the casserole from the bowl. Top with the cheese and place bake 30 minutes at a 400\u00b0F (205C) preaheated oven."] cookbook:cazuela_gallega recipeYield 1 cookbook:cazuela_gallega totalTime "cook 40 minutes" cookbook:cazuela_gallega type cookbook:recipes cookbook:cazuela_gallega url https://en.wikibooks.org/wiki/Cookbook:Cazuela_Gallega cookbook:celery label "celeries" cookbook:celery label "celery" cookbook:celery label "celery seed" cookbook:celery label "celery seeds" cookbook:celery label "celery stalks" cookbook:celery label "rib of celery" cookbook:celery name "Celery" cookbook:celery_root label "celeriac" cookbook:celery_root label "celery root" cookbook:celery_root label "main root" cookbook:celery_root name "Celeriac" cookbook:celery_root name "Celery Root" cookbook:celery_root type cookbook:ingredients cookbook:celery_root url https://en.wikibooks.org/wiki/Cookbook:Celeriac cookbook:celery_root url https://en.wikibooks.org/wiki/Cookbook:Celery_Root cookbook:celery_seed label "celery seed" cookbook:celery_seed name "Celery Seed" cookbook:celery_seed type cookbook:ingredients cookbook:celery_seed type cookbook:spices_and_herbs cookbook:celery_seed url https://en.wikibooks.org/wiki/Cookbook:Celery_Seed cookbook:celery type cookbook:ingredients cookbook:celery type cookbook:vegetable cookbook:celery url https://en.wikibooks.org/wiki/Cookbook:Celery cookbook:celeste_oatmeal_chocolate_chip_cookies difficulty 2 cookbook:celeste_oatmeal_chocolate_chip_cookies label "celeste oatmeal chocolate chip cookies" cookbook:celeste_oatmeal_chocolate_chip_cookies name "Celeste Oatmeal Chocolate Chip Cookies" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeCategory category:baking_recipes cookbook:celeste_oatmeal_chocolate_chip_cookies recipeCategory category:chocolate_recipes cookbook:celeste_oatmeal_chocolate_chip_cookies recipeCategory category:cookie_recipes cookbook:celeste_oatmeal_chocolate_chip_cookies recipeCategory category:easy_recipes cookbook:celeste_oatmeal_chocolate_chip_cookies recipeCategory category:oat_recipes cookbook:celeste_oatmeal_chocolate_chip_cookies recipeCategory category:recipes_with_metric_units cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "1 12 oz (340 g) package of Semi-Sweet Chocolate Chips" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "1/2 cup of Water" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "1 box of Brown Sugar (16 oz) (450 g)" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "1 cup of White Sugar" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "1 teaspoon Vanilla (+-)" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "2 cups of Flour" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "2 eggs" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "2 teaspoons Baking Soda (+-)" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "3 sticks of Butter (12 oz) (340 g)" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeIngredient "8 cups of Oatmeal (+-)" cookbook:celeste_oatmeal_chocolate_chip_cookies recipeInstructions ["In a large bowl, combine Butter and Sugars until smooth","Mix Water, Eggs, Vanilla in separate container","Add Egg mixture to Butter mixture and mix until smooth","Sift in Flour and Baking Soda, and mix until smooth","Stir in Chocolate Chips and about 6 cups of the Oatmeal","Stir in additional Oatmeal until dough is stiff, almost crumbly","Use a teaspoon to scoop out dough for each cookie and place on a cookie sheet","Bake in 350\u00b0F (175C) oven about 10 minutes, until a toothpick comes out clean"] cookbook:celeste_oatmeal_chocolate_chip_cookies recipeNotes "* The whole recipe can be halved (but you'll just need to make more) * Butter is easier to handle if it is softened to room temperature (but don't heat it up) * I eye-ball the Vanilla and Baking Soda, so the measurements are guesses, you may need to adjust them * Depending on the oven & the cookie sheets you may need to adjust the temperature and\/or time * Add more Chocolate Chips (or other small candy) if desired * Substitute other "filler" (wheat germ, flaxseed, nuts, seeds, etc.) for some of the Oatmeal * Whatever you do to adjust the Chocolate Chips and Oatmeal, make sure the resulting dough is very stiff - this helps make the cookies chewy * MILK ** substitute non-dairy butter substitutes (e.g., Earth Balance) ** use chocolate that is made without milk * CELIAC DISEASE & GLUTEN SENSITIVITY ** substitute a gluten free flour (e.g., Bob's Red Mill) " cookbook:celeste_oatmeal_chocolate_chip_cookies recipeYield 10 dozen cookies cookbook:celeste_oatmeal_chocolate_chip_cookies totalTime "1/2 hour + baking time" cookbook:celeste_oatmeal_chocolate_chip_cookies type cookbook:recipes cookbook:celeste_oatmeal_chocolate_chip_cookies url https://en.wikibooks.org/wiki/Cookbook:Celeste_Oatmeal_Chocolate_Chip_Cookies cookbook:cempedak label "cempedak" cookbook:centimetre_(cm) label "7-8 cm" cookbook:centimetre_(cm) label "centimeter" cookbook:centimetre_(cm) label "centimeters" cookbook:centimetre_(cm) label "cm." cookbook:centimetre_(cm) label "cm" cookbook:centimetre_(cm) name "Centimeter" cookbook:centimetre_(cm) name "Centimetre" cookbook:centimetre_(cm) name "Centimetre (cm)" cookbook:centimetre_(cm) name "Cm" cookbook:centimetre_(cm) type cookbook:cookbook/units_of_measurement cookbook:centimetre_(cm) url https://en.wikibooks.org/wiki/Cookbook:Centimeter cookbook:centimetre_(cm) url https://en.wikibooks.org/wiki/Cookbook:Centimetre cookbook:centimetre_(cm) url https://en.wikibooks.org/wiki/Cookbook:Centimetre_(cm) cookbook:centimetre_(cm) url https://en.wikibooks.org/wiki/Cookbook:Cm cookbook:central_asian_cuisines label "central asian cuisines" cookbook:century_egg label "century egg" cookbook:century_egg label "century eggs" cookbook:century_egg name "Century egg" cookbook:century_egg name "Century Egg" cookbook:century_egg recipeCategory category:egg_recipes cookbook:century_egg recipeCategory category:ginger_recipes cookbook:century_egg recipeCategory category:gluten-free_recipes cookbook:century_egg recipeCategory category:ham_recipes cookbook:century_egg recipeFoodstuff cookbook:butter cookbook:century_egg recipeFoodstuff cookbook:egg cookbook:century_egg recipeFoodstuff cookbook:ginger cookbook:century_egg recipeFoodstuff cookbook:oil_and_fat cookbook:century_egg recipeIngredient "1 tablespoon oil" cookbook:century_egg recipeIngredient "320g butter" cookbook:century_egg recipeIngredient "4 Century eggs" cookbook:century_egg recipeIngredient "80g Jinhua ham" cookbook:century_egg recipeIngredient "80g pickled stem ginger" cookbook:century_egg recipeInstructions ["Wash preserved egg clean.","Shell the eggs. Cut into 4 parts. Cut the pickled stem ginger into thin slices.","Cut the Jinhua ham into thin slices. Soak in water for a while.","Sandwich a sliced ginger with a sliced ham and a sliced preserved egg.","Leave the preserved egg sandwiches in a dish for later use.","Mix the water, oil, salt, batter well to make pasta. Pour the pasta over the preserved egg sandwiches.","Heat the wok. Pour in dash of oil. Bring the oil to medium heat. Dump in the preserved egg sandwiches.","Fry until preserved egg sandwiches float on the surface."] cookbook:century_egg type cookbook:recipes cookbook:century_egg url https://en.wikibooks.org/wiki/Cookbook:Century_egg cookbook:century_egg url https://en.wikibooks.org/wiki/Cookbook:Century_Egg cookbook:cereal_grain label "cereal" cookbook:cereal_grain label "cereal grain" cookbook:cereal_grain label "cereal grains" cookbook:cereal_grain label "cereals" cookbook:cereal_grain label "cereals & grains" cookbook:cereal_grain label "cereals and grains" cookbook:cereal_grain label "grain" cookbook:cereal_grain label "grains" cookbook:cereal_grain name "Cereal" cookbook:cereal_grain name "Cereal Grain" cookbook:cereal_grain name "Grain" cookbook:cereal_grain recipeCategory category:breakfast_recipes cookbook:cereal_grain recipeCategory category:cereals cookbook:cereal_grain recipeCategory category:oat_recipes cookbook:cereal_grain recipeCategory category:vegetarian_recipes cookbook:cereal_grain type cookbook:cereals cookbook:cereal_grain type cookbook:ingredients cookbook:cereal_grain url https://en.wikibooks.org/wiki/Cookbook:Cereal cookbook:cereal_grain url https://en.wikibooks.org/wiki/Cookbook:Cereal_Grain cookbook:cereal_grain url https://en.wikibooks.org/wiki/Cookbook:Grain cookbook:cereals type cookbook:ingredients cookbook:cerna label "cerna (grouper)" cookbook:ceviche label "ceviche" cookbook:ceviche name "Ceviche" cookbook:ceviche_of_shrimp_and_sea_bass label "ceviche of shrimp and sea bass" cookbook:ceviche_of_shrimp_and_sea_bass name "Ceviche of Shrimp and Sea Bass" cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:appetizer_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:cilantro_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:fish_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:gluten-free_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:lemon_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:lime_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:peruvian_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:raw_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:recipes_with_metric_units cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:shrimp_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCategory category:tex-mex_recipes cookbook:ceviche_of_shrimp_and_sea_bass recipeCookingTechnique cookbook:boiling cookbook:ceviche_of_shrimp_and_sea_bass recipeCookingTechnique cookbook:poaching cookbook:ceviche_of_shrimp_and_sea_bass recipeCuisine cookbook:cuisine_of_peru cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:celery cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:chiles cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:cilantro cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:corn cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:fish cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:garlic cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:ginger cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:lemon cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:lime cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:onion cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:pepper cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:salt cookbook:ceviche_of_shrimp_and_sea_bass recipeFoodstuff cookbook:shrimp cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "1/4 Habañero or Scotch bonnet pepper, minced (no seeds or ribs)" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "1 bunch Cilantro, chopped" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "1 Celery rib, minced" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "1 clove Garlic, minced" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "1 piece Ginger, peeled, minced" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "1 pound (450 g) Shrimp (16/20 per pound), peeled and cleaned" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "1 red Onion, minced" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "2 ears of Corn, grilled with husk on" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "2 pounds (900 g) meaty white fish, such as Sea bass, boned, and cut into large dice" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "5 Lemons, juiced" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "5 Limes, juiced" cookbook:ceviche_of_shrimp_and_sea_bass recipeIngredient "Salt and Black Pepper" cookbook:ceviche_of_shrimp_and_sea_bass recipeInstructions ["Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain.","Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes and up to 2 hours.","Add lemon and lime juices and refrigerate 1 additional hour. Finish with cilantro and corn, check seasoning."] cookbook:ceviche_of_shrimp_and_sea_bass type cookbook:recipes cookbook:ceviche_of_shrimp_and_sea_bass url https://en.wikibooks.org/wiki/Cookbook:Ceviche_of_Shrimp_and_Sea_Bass cookbook:ceviche_of_white_fish_(cebiche_de_pescado) difficulty 2 cookbook:ceviche_of_white_fish_(cebiche_de_pescado) label "cebiche de pescado" cookbook:ceviche_of_white_fish_(cebiche_de_pescado label "ceviche of white fish (cebiche de pescado)" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) name "Cebiche de pescado" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) name "Cebiche de Pescado" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) name "Ceviche of White Fish (Cebiche de Pescado)" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:appetizer_recipes cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:easy_recipes cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:fish_recipes cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:gluten-free_recipes cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:lime_recipes cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:peruvian_recipes cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:raw_recipes cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:recipes_with_images cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCategory category:recipes_with_metric_units cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCookingTechnique cookbook:marinating cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeCuisine cookbook:cuisine_of_peru cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:chiles cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:cilantro cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:corn cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:fish cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:jalapeño cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:lettuce cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:lime cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:onion cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:pepper cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:salt cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeFoodstuff cookbook:sweet_potato cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "16 to 24 corn cobs cut into 2 inch (5 cm) pieces, cooked as usual" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "3 finely diced jalapeño pepperss (to your preference)" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "3 large onion, sliced into half-rings" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "3 lettuce leaves per plate" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "3 red peppers, diced" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice)" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "5 or 6 sweet potatoes, boiled and peeled" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "bunch of finely chopped cilantro" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "juice from about 8 large limes" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeIngredient "salt and pepper to taste" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeInstructions ["Wash and de-bone the fish and cut them into \u00bd inch x \u00bd inch (about 1 cm x 1 cm) chunks.","Season the fish with salt, pepper, red pepper and jalape\u00f1o. Marinate the fish for 1 hour to \u201dcold cook\u201d. You should have enough lime juice to completely cover the fish.","Add onion. Mix gently. Marinate for 1 more hour.","Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of sweet potato."] cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeNotes "* Ceviche (an alternate spelling) can be eaten as an entr\u00e9e as well. In this case, this will be enough for about two people. * More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that "cooks" the fish. " cookbook:ceviche_of_white_fish_(cebiche_de_pescado) recipeYield 6-8 cookbook:ceviche_of_white_fish_(cebiche_de_pescado) totalTime "3 hours" cookbook:ceviche_of_white_fish_(cebiche_de_pescado) type cookbook:recipes cookbook:ceviche_of_white_fish_(cebiche_de_pescado) url https://en.wikibooks.org/wiki/Cookbook:Cebiche_de_pescado cookbook:ceviche_of_white_fish_(cebiche_de_pescado) url https://en.wikibooks.org/wiki/Cookbook:Cebiche_de_Pescado cookbook:ceviche_of_white_fish_(cebiche_de_pescado) url https://en.wikibooks.org/wiki/Cookbook:Ceviche_of_White_Fish_(Cebiche_de_Pescado) cookbook:ceviche url https://en.wikibooks.org/wiki/Cookbook:Ceviche cookbook:chai label "chai" cookbook:chai_tea label "chai" cookbook:chai_tea label "chai tea" cookbook:chai_tea label "ingredients list" cookbook:chai_tea name "Chai Tea" cookbook:chai_tea recipeIngredient "Black tea - the most commonly used type for chai in the Hindustan is crush-tear-curl black tea, easily found at Southeast Asian grocers. This tea looks like pellets and is able to stand up to the boiling on a stove-top that creates the chai masala infusion." cookbook:chai_tea recipeIngredient "Cardamom Seeds: Very common in Chai. Often de-shelled or ground for preparation in Chai, though leaving them in the shell is not unheard of." cookbook:chai_tea recipeIngredient "Cinnamon: Common in westernized Chai, especially "winter" or "Christmas" Chai. Both Cinnamon Stick and Cinnamon Sugar can be used." cookbook:chai_tea recipeIngredient "Cloves: Made from a dried flower, common in Chai." cookbook:chai_tea recipeIngredient "Cocoa" cookbook:chai_tea recipeIngredient "*Darjeeling Tea: Hard to find, but often considered on of the finest black teas available." cookbook:chai_tea recipeIngredient "*Earl Grey" cookbook:chai_tea recipeIngredient "Ginger: Common in Chai, can be used either whole or in powdered form." cookbook:chai_tea recipeIngredient "Honey: Often used as sweetener. Use in moderation, it is powerful!" cookbook:chai_tea recipeIngredient "Licorice" cookbook:chai_tea recipeIngredient "*Low-Fat Milk works fine" cookbook:chai_tea recipeIngredient "Milk" cookbook:chai_tea recipeIngredient "Nutmeg" cookbook:chai_tea recipeIngredient "Peppercorn: This is what is inside of pepper-shakers, it is very common in Chai. Can be used either whole or ground." cookbook:chai_tea recipeIngredient "Pumpkin Pie Spice: Found in "Christmas" or "Pumpkin Pie" Chai. Should be used in moderation, as it can be overpowering." cookbook:chai_tea recipeIngredient "*Steamed Milk is best, but takes time and skill to prepare" cookbook:chai_tea recipeIngredient "Sugar or Artificial Sugar: For a more Western tea taste" cookbook:chai_tea recipeIngredient "Vanilla" cookbook:chai_tea recipeIngredient "*Whole Milk, Creamer, or Dried Milk" cookbook:chai_tea url https://en.wikibooks.org/wiki/Cookbook:Chai_Tea cookbook:challah label "challah" cookbook:challah name "Challah" cookbook:challah recipeCategory category:baking_recipes cookbook:challah recipeCategory category:bread_recipes cookbook:challah recipeCategory category:recipes_with_images cookbook:challah recipeCategory category:recipes_with_metric_units cookbook:challah recipeInstructions ["Put nine cups of bread flour in a bowl.","Add 1\/2 cup of sugar, and 1 tablespoon of salt.","Mix.","In a small bowl or large measuring cup, put 1.5 cups of warm water.","Add 1 tablespoon of sugar and mix.","Sprinkle 6 <sup>3<\/sup>\/<sub>4<\/sub> teaspoons of dry yeast on top.","Wait 8 minutes.","Mix the yeast mixture and add it to the flour mixture.","Mix.","Add 4 eggs and 1\/2 cup of oil.","Mix.","Add about 1 cup more warm water and knead the dough for about 10 minutes.","Let the dough rise, covered, for two-four hours.","Divide the dough into four parts. These will make 4 challahs.","Take one part. Separate it into four pieces. Take each piece and roll it between your hands until it is a long strand. Attach the four strands together at one end by squeezing the ends together. See picture.","Place on a piece of foil or a pan.","Take the strand at the far left and braid by putting it over two strands to the right and then put it back under one strand to the left.",":[[File:Cookbookchallah3.jpg|right|200px]]","Take the strand at the far right and put it over two strands to the left and then put it back under one strand to the right.","Repeat the last two steps until you reach the end of the strands.","Do the same thing with the other three parts.","Paint with beaten egg.","Sprinkle with sesame seeds.","Allow to rise for two hours.","Bake in preheated oven at 400\u00baF (200\u00baC) for 25 minutes."] cookbook:challah type cookbook:recipes cookbook:challah url https://en.wikibooks.org/wiki/Cookbook:Challah cookbook:chalupa name "Chalupa" cookbook:chalupa recipeCategory category:appetizer_recipes cookbook:chalupa recipeCategory category:bean_recipes cookbook:chalupa recipeCategory category:cheese_recipes cookbook:chalupa recipeCategory category:deep_fried_recipes cookbook:chalupa recipeCategory category:main_course_recipes cookbook:chalupa recipeCategory category:mexican_recipes cookbook:chalupa recipeCategory category:recipes_with_metric_units cookbook:chalupa recipeCategory category:salad_recipes cookbook:chalupa recipeCategory category:tex-mex_recipes cookbook:chalupa recipeCategory category:tortilla_recipes cookbook:chalupa recipeCuisine cookbook:cuisine_of_jalisco cookbook:chalupa recipeCuisine cookbook:cuisine_of_mexico cookbook:chalupa recipeCuisine cookbook:cuisine_of_yucatan cookbook:chalupa type cookbook:recipes cookbook:chalupa url https://en.wikibooks.org/wiki/Cookbook:Chalupa cookbook:champagne label "champagne" cookbook:champagne_vinaigrette difficulty 3 cookbook:champagne_vinaigrette label "champagne vinaigrette" cookbook:champagne_vinaigrette name "Champagne Vinaigrette" cookbook:champagne_vinaigrette recipeCategory category:french_recipes cookbook:champagne_vinaigrette recipeCategory category:inexpensive_recipes cookbook:champagne_vinaigrette recipeCategory category:medium_difficulty_recipes cookbook:champagne_vinaigrette recipeCategory category:mustard_recipes cookbook:champagne_vinaigrette recipeCategory category:salad_dressing_recipes cookbook:champagne_vinaigrette recipeCategory category:vegetarian_recipes cookbook:champagne_vinaigrette recipeCategory category:vinegar_recipes cookbook:champagne_vinaigrette recipeCuisine cookbook:cuisine_of_france cookbook:champagne_vinaigrette recipeFoodstuff cookbook:dijon_mustard cookbook:champagne_vinaigrette recipeFoodstuff cookbook:garlic cookbook:champagne_vinaigrette recipeFoodstuff cookbook:olive_oil cookbook:champagne_vinaigrette recipeFoodstuff cookbook:pepper cookbook:champagne_vinaigrette recipeFoodstuff cookbook:salt cookbook:champagne_vinaigrette recipeFoodstuff cookbook:vinegar cookbook:champagne_vinaigrette recipeIngredient "½ teaspoon freshly ground black pepper" cookbook:champagne_vinaigrette recipeIngredient "1 cup champagne vinegar" cookbook:champagne_vinaigrette recipeIngredient "1 garlic clove" cookbook:champagne_vinaigrette recipeIngredient "2 cups extra virgin olive oil" cookbook:champagne_vinaigrette recipeIngredient "2 teaspoons Dijon mustard" cookbook:champagne_vinaigrette recipeIngredient "Pinch salt" cookbook:champagne_vinaigrette recipeInstructions ["Crush garlic clove with the side of the blade of a chef's knife or other flat object. Transfer the clove, leaving it in one piece, to a mixing bowl.","Add the vinegar, pepper and salt, and allow to sit for 30 minutes.","Remove and discard the garlic. Whisk in the mustard. Slowly add the oil, whisking constantly to emulsify."] cookbook:champagne_vinaigrette recipeNotes "* If not using immediately, store in a covered container in the refrigerator. Whisk again or shake container vigorously to re-emulsify before serving. " cookbook:champagne_vinaigrette recipeYield 3 cups cookbook:champagne_vinaigrette totalTime "1 hour" cookbook:champagne_vinaigrette type cookbook:recipes cookbook:champagne_vinaigrette url https://en.wikibooks.org/wiki/Cookbook:Champagne_Vinaigrette cookbook:champ label "champ" cookbook:champ name "Champ" cookbook:champ recipeCategory category:boiled_recipes cookbook:champ recipeCategory category:northern_irish_recipes cookbook:champ recipeCategory category:onion_recipes cookbook:champ recipeCategory category:potato_recipes cookbook:champ recipeCategory category:recipes_with_metric_units cookbook:champ recipeCategory category:side_dish_recipes cookbook:champ recipeCategory category:vegetarian_recipes cookbook:champ recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:champ recipeIngredient "¼ pint (1/2 cup) milk" cookbook:champ recipeIngredient "1 lb (450 g) potatoes" cookbook:champ recipeIngredient "2 oz (60 g) scallions, spring onions or green onions" cookbook:champ recipeIngredient "4 tablespoons of butter" cookbook:champ recipeIngredient "Freshly ground pepper" cookbook:champ recipeInstructions ["Peel and boil potatoes in water until done.","Drain the potatoes and mash them.","Pour the milk into a saucepan, add the chopped scallions and cook vigorously.","When cooked, sieve the scallions and set the milk aside.","Add the scallions to the potatoes and mix well.","Add as much of the scallion or green onion infused milk as possible to make a \u2018wet\u2019 soft mixture.","Season with freshly ground pepper (and salt if desired)","Serve the Champ with a central well filled with melted butter."] cookbook:champ type cookbook:recipes cookbook:champ url https://en.wikibooks.org/wiki/Cookbook:Champ cookbook:chaozhou_cuisine label "chaozhou cuisine" cookbook:chapati label "chapati" cookbook:chapati label "chapati or roti" cookbook:chapati label "chapatis" cookbook:chapati label "chappatis" cookbook:chapati label "roti" cookbook:chapati label "rotis" cookbook:chapati name "Chapati" cookbook:chapati name "Roti" cookbook:chapati recipeCategory category:flatbread_recipes cookbook:chapati recipeCategory category:indian_recipes cookbook:chapati recipeCategory category:pakistani_recipes cookbook:chapati recipeCategory category:recipes_with_images cookbook:chapati recipeCategory category:vegan_recipes cookbook:chapati recipeCategory category:vegetarian_recipes cookbook:chapati recipeCuisine cookbook:cuisine_of_india cookbook:chapati recipeCuisine cookbook:cuisine_of_pakistan cookbook:chapati recipeCuisine cookbook:vegan_cuisine cookbook:chapati recipeFoodstuff cookbook:salt cookbook:chapati recipeFoodstuff cookbook:whole_wheat_flour cookbook:chapati recipeIngredient "3 cups whole wheat flour" cookbook:chapati recipeIngredient "salt to taste, about 1 teaspoon" cookbook:chapati recipeIngredient "water as required (about 1 1/2 cups)" cookbook:chapati recipeInstructions ["Knead flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.","Cover for at least 5 minutes.","Divide into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.","Place a non-oiled pan on a moderately high fire and test its surface temperature by holding your hand over it.","When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.","Flip and repeat so it becomes lightly browned on both sides.","Chapatis are often brushed with ghee (clarified butter) after being cooked."] cookbook:chapati type cookbook:recipes cookbook:chapati url https://en.wikibooks.org/wiki/Cookbook:Chapati cookbook:chapati url https://en.wikibooks.org/wiki/Cookbook:Roti cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce name "Char-Broiled Sirloin Steak" cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce name "Char-Broiled Sirloin Steak with Cabernet Butter Sauce" cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeCategory category:beef_recipes cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeCategory category:broiled_recipes cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeCategory category:main_course_recipes cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeCategory category:sauce_recipes cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeCategory category:wine_recipes cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeIngredient "1 Tbs unsalted butter, sliced thinly and brought to room temperature" cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeIngredient "1 top sirloin steak (also goes by the name: center cut, top butt, and hip)" cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeIngredient "Cabernet Butter Sauce (recipe below)" cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeIngredient "Olive oil" cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeIngredient "Salt and freshly ground black pepper" cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce recipeInstructions ["Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.","Preheat your broiler. Place a rack in the highest position of the oven and one just below it. Place a sheet of aluminum foil that has been crimped around the edges on the lower rack.","Place the steak on the upper rack. Insert a probe thermometer into the center of the steak and keep the oven door open with a tube of aluminum foil.","Cook until internal temperature reaches 140 degrees F for medium rare, 155 for medium, and 165 for toast (carry-over will take it 5 degrees).","Remove to a plate, dab butter slices evenly on top, and cover with aluminum foil. Let rest 10 minutes before slicing thinly across the grain on a 45 degree angle. Serve warm with Cabernet Butter Sauce.","Combine wine and shallot in a medium skillet over medium high heat. Whisk in butter, one tablespoon at a time, waiting until installment before it is melted, until all butter has been used."] cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce type cookbook:recipes cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce url https://en.wikibooks.org/wiki/Cookbook:Char-Broiled_Sirloin_Steak cookbook:char-broiled_sirloin_steak_with_cabernet_butter_sauce url https://en.wikibooks.org/wiki/Cookbook:Char-Broiled_Sirloin_Steak_with_Cabernet_Butter_Sauce cookbook:char-grilled_strip_steak name "Char-Grilled Strip Steak" cookbook:char-grilled_strip_steak recipeCategory category:beef_recipes cookbook:char-grilled_strip_steak recipeCategory category:grilled_recipes cookbook:char-grilled_strip_steak recipeCategory category:main_course_recipes cookbook:char-grilled_strip_steak recipeIngredient "1 1/2 tsp dried rosemary" cookbook:char-grilled_strip_steak recipeIngredient "1/2 tsp salt" cookbook:char-grilled_strip_steak recipeIngredient "1 tbsp chili powder" cookbook:char-grilled_strip_steak recipeIngredient "1 tbsp garlic powder" cookbook:char-grilled_strip_steak recipeIngredient "1 tbsp smoked paprika" cookbook:char-grilled_strip_steak recipeIngredient "1 tsp coarsely ground black pepper" cookbook:char-grilled_strip_steak recipeIngredient "2 tsp dried thyme" cookbook:char-grilled_strip_steak recipeIngredient "4 (6-8 ounce) beef strip steaks, 1 inch thick" cookbook:char-grilled_strip_steak recipeIngredient "Extra virgin olive oil" cookbook:char-grilled_strip_steak recipeInstructions ["Combine seasonings. Set aside.","Brush steaks liberally with olive oil. Rub each side of steaks with seasoning mixture. Leave at room temperature 30-45 minutes before continuing.","Prepare grill for indirect heating, high on one side, medium on the other. Add steaks to high part of grill and cook 1 1\/4 minutes. Twist 90 degrees and cook for another 1 1\/4 minutes. Flip and repeat one more time.","Move steaks to medium and cook, turning often, until internal temperature reaches 140 degrees F for medium-rare.","Remove to a plate and cover with aluminum foil. Let rest 7-10 minutes.","Slice steaks thinly across the grain on a bias. Serve warm.<\/text>"] cookbook:char-grilled_strip_steak type cookbook:recipes cookbook:char-grilled_strip_steak url https://en.wikibooks.org/wiki/Cookbook:Char-Grilled_Strip_Steak cookbook:charoset_maghrebi name "Charoset maghrebi" cookbook:charoset_maghrebi name "Charoset Maghrebi" cookbook:charoset_maghrebi recipeCategory category:fruit_recipes cookbook:charoset_maghrebi recipeCategory category:holiday_recipes cookbook:charoset_maghrebi recipeCategory category:jewish_recipes cookbook:charoset_maghrebi recipeCategory category:vegan_recipes cookbook:charoset_maghrebi recipeCuisine cookbook:vegan_cuisine cookbook:charoset_maghrebi recipeFoodstuff cookbook:almond cookbook:charoset_maghrebi recipeFoodstuff cookbook:apricot cookbook:charoset_maghrebi recipeFoodstuff cookbook:cinnamon cookbook:charoset_maghrebi recipeFoodstuff cookbook:ginger cookbook:charoset_maghrebi recipeFoodstuff cookbook:honey cookbook:charoset_maghrebi recipeFoodstuff cookbook:orange cookbook:charoset_maghrebi recipeFoodstuff cookbook:peach cookbook:charoset_maghrebi recipeFoodstuff cookbook:raisin cookbook:charoset_maghrebi recipeIngredient "¼ C chopped almonds" cookbook:charoset_maghrebi recipeIngredient "½ C dried apricots or dried peaches, chopped" cookbook:charoset_maghrebi recipeIngredient "1½ C white raisins" cookbook:charoset_maghrebi recipeIngredient "1 tsp. cinnamon" cookbook:charoset_maghrebi recipeIngredient "1 tsp. ginger, preferably freshly grated" cookbook:charoset_maghrebi recipeIngredient "2 T honey" cookbook:charoset_maghrebi recipeIngredient "2 T matsoh meal" cookbook:charoset_maghrebi recipeIngredient "juice of two oranges" cookbook:charoset_maghrebi recipeInstructions ["Plump dried fruit in juice.","Mash reconstituted fruit with almond and spices to get a mortar-like texture.","Adjust texture with matsoh meal and if needed, sweeten with honey.","Serve as part of the Seder. The north west African tradition uses bitter greens such as endive rather than horseradish with the Charoseth."] cookbook:charoset_maghrebi type cookbook:recipes cookbook:charoset_maghrebi url https://en.wikibooks.org/wiki/Cookbook:Charoset_maghrebi cookbook:charoset_maghrebi url https://en.wikibooks.org/wiki/Cookbook:Charoset_Maghrebi cookbook:charoset name "Charoset" cookbook:charoset recipeCategory category:apple_recipes cookbook:charoset recipeCategory category:holiday_recipes cookbook:charoset recipeCategory category:jewish_recipes cookbook:charoset recipeCategory category:recipes_with_metric_units cookbook:charoset recipeCategory category:vegan_recipes cookbook:charoset recipeCategory category:walnut_recipes cookbook:charoset recipeCuisine cookbook:vegan_cuisine cookbook:charoset recipeFoodstuff cookbook:apple cookbook:charoset recipeFoodstuff cookbook:cinnamon cookbook:charoset recipeFoodstuff cookbook:honey cookbook:charoset recipeFoodstuff cookbook:walnut cookbook:charoset recipeFoodstuff cookbook:wine cookbook:charoset recipeIngredient "¾ C (180g) finely chopped walnuts" cookbook:charoset recipeIngredient "1½ C (360g) peeled, cored and chopped apples (e.g. MacIntosh)" cookbook:charoset recipeIngredient "1 tsp. cinnamon" cookbook:charoset recipeIngredient "2 T honey" cookbook:charoset recipeIngredient "2 T sweet red wine" cookbook:charoset recipeInstructions ["Mix together and refrigerate overnight for best flavor.","Adjust seasoning, if necessary, after it's chilled.","For a family Sedar, triple this recipe.","Serve with matzoh, or just eat with a spoon."] cookbook:charoset type cookbook:recipes cookbook:charoset url https://en.wikibooks.org/wiki/Cookbook:Charoset cookbook:char_siu difficulty 3 cookbook:char_siu label "char sui" cookbook:char_siu name "Char Siu" cookbook:char_siu name "Char Sui" cookbook:char_siu name "Cha Shao" cookbook:char_siu recipeCategory category:chinese_recipes cookbook:char_siu recipeCategory category:main_course_recipes cookbook:char_siu recipeCategory category:medium_difficulty_recipes cookbook:char_siu recipeCategory category:pork_recipes cookbook:char_siu recipeCategory category:recipes_with_metric_units cookbook:char_siu recipeCategory category:roasted_recipes cookbook:char_siu recipeCuisine cookbook:cuisine_of_china cookbook:char_siu recipeFoodstuff cookbook:five_spice_powder cookbook:char_siu recipeFoodstuff cookbook:hoisin_sauce cookbook:char_siu recipeFoodstuff cookbook:honey cookbook:char_siu recipeFoodstuff cookbook:pork cookbook:char_siu recipeFoodstuff cookbook:soy_sauce cookbook:char_siu recipeIngredient "½ tsp. five spice" cookbook:char_siu recipeIngredient "1 kg (2.25 lbs) pork shoulder." cookbook:char_siu recipeIngredient "2 tbsp. clear honey" cookbook:char_siu recipeIngredient "2 tbsp. dark soy sauce" cookbook:char_siu recipeIngredient "2 tbsp. light soy sauce" cookbook:char_siu recipeIngredient "2 tbsp. oyster sauce" cookbook:char_siu recipeIngredient "2 tbsp. Shaoxing rice wine" cookbook:char_siu recipeIngredient "4 tbsp. hoisin sauce" cookbook:char_siu recipeInstructions ["Slice the meat into strips about 1 inch (2.5 cm) wide by 6 inches (15 cm) long. A long thin strip like this will keep its shape better when hanging.","Pierce the pork all over thoroughly with a fork. This makes the pork more tender and allows the marinade to penetrate the meat to give flavour all the way through.","Mix all other ingredients together.","Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade.","Cover tightly with cling film and place in the refrigerator for several hours. Overnight or for 24 hours is preferable.","Preheat the oven to 230\u00b0C or 420\u00b0F and place a pan in the bottom to catch drippings. Line this pan with aluminium foil to make cleaning easier.","Hang the meat on hooks in the oven or lay them on a rack. Depending on the method and the size of your oven, it may be easiest to do this in two or three batches, rather than all at once.","Roast for 20 minutes, until pork is cooked all the way through. Baste at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red colour as it cooks.","Allow to cool while still hanging, or lay on wire rack to cool. Avoid laying on top of other meat or on a flat surface until cooled.","Cover and refrigerate until needed."] cookbook:char_siu recipeNotes "* Serve cold, or use diced in other dishes. * Add 1 tbsp. of toasted sesame oil for a nuttier flavour * Add red food colouring to the marinade to give the traditional deep red hue. This used to be due to the preservative used for the pork. Also, in China, the red colour generally symbolises good fortune. However, due to the strong colour of the marinade described above, a significant quantity of food colouring will be needed. * Use care in handling the raw pork. Wash hands and utensils that come into contact with raw pork. Don't allow raw pork or its juices to come into contact with other foods, unless they are to be cooked afterwards. " cookbook:char_siu recipeYield 1 kg cookbook:char_siu totalTime "prep: ~10 minutes, marinating: 8 hours +, cooking: 20 mins" cookbook:char_siu type cookbook:recipes cookbook:char_siu url https://en.wikibooks.org/wiki/Cookbook:Char_Siu cookbook:char_siu url https://en.wikibooks.org/wiki/Cookbook:Char_Sui cookbook:char_siu url https://en.wikibooks.org/wiki/Cookbook:Cha_Shao cookbook:char_sui_(asian_barbecued_pork) name "BBQ sam-chang-bak" cookbook:char_sui_(asian_barbecued_pork) name "Char Sui (Asian Barbecued Pork)" cookbook:char_sui_(asian_barbecued_pork) recipeCategory category:barbecue_recipes cookbook:char_sui_(asian_barbecued_pork) recipeCategory category:main_course_recipes cookbook:char_sui_(asian_barbecued_pork) recipeCategory category:pork_recipes cookbook:char_sui_(asian_barbecued_pork) recipeCategory category:recipes_with_metric_units cookbook:char_sui_(asian_barbecued_pork) recipeCategory category:southeast_asian_recipes cookbook:char_sui_(asian_barbecued_pork) recipeCuisine cookbook:cuisine_of_myanmar cookbook:char_sui_(asian_barbecued_pork) recipeCuisine cookbook:southeast_asian_cuisines cookbook:char_sui_(asian_barbecued_pork) recipeFoodstuff cookbook:pepper cookbook:char_sui_(asian_barbecued_pork) recipeFoodstuff cookbook:pork cookbook:char_sui_(asian_barbecued_pork) recipeFoodstuff cookbook:sugar cookbook:char_sui_(asian_barbecued_pork) recipeIngredient "3 ''katis'' (1.8-2 kg) (4 lbs) of pork meat (sam-chang-bak)" cookbook:char_sui_(asian_barbecued_pork) recipeIngredient "5 tablespoons of char-siu sauce" cookbook:char_sui_(asian_barbecued_pork) recipeIngredient "5 tablespoons of sugar" cookbook:char_sui_(asian_barbecued_pork) recipeIngredient "A few drops of tenderizer" cookbook:char_sui_(asian_barbecued_pork) recipeIngredient "pepper" cookbook:char_sui_(asian_barbecued_pork) recipeInstructions ["Sprinkle the tenderizer on the meat, then mix the rest of the ingredients together with the meat.","Barbecue!"] cookbook:char_sui_(asian_barbecued_pork) type cookbook:recipes cookbook:char_sui_(asian_barbecued_pork) url https://en.wikibooks.org/wiki/Cookbook:BBQ_sam-chang-bak cookbook:char_sui_(asian_barbecued_pork) url https://en.wikibooks.org/wiki/Cookbook:Char_Sui_(Asian_Barbecued_Pork) cookbook:chashu_ramen label "chashu ramen" cookbook:chayote label "chayote" cookbook:chayote name "Chayote" cookbook:chayote recipeCategory category:featured_ingredients cookbook:chayote type cookbook:featured_ingredients cookbook:chayote type cookbook:ingredients cookbook:chayote type cookbook:vegetable cookbook:chayote url https://en.wikibooks.org/wiki/Cookbook:Chayote cookbook:cheddar_and_broccoli_bread_roll name "Cheddar and Broccoli Bread Roll" cookbook:cheddar_and_broccoli_bread_roll recipeCategory category:baked_recipes cookbook:cheddar_and_broccoli_bread_roll recipeCategory category:bread_recipes cookbook:cheddar_and_broccoli_bread_roll recipeCategory category:broccoli_recipes cookbook:cheddar_and_broccoli_bread_roll recipeCategory category:cheese_recipes cookbook:cheddar_and_broccoli_bread_roll recipeCategory category:easy_recipes cookbook:cheddar_and_broccoli_bread_roll recipeInstructions ["Cook broccoli according to package directions. Drain.","Preheat oven to 375\u00b0F (190\u00b0C). Have an ungreased baking sheet ready.","In a large bowl, combine both types of flour, baking powder, garlic powder, and salt. Mix well.","Add the margarine. Mix with a fork or pastry blender until the mixture resembles coarse crumbs.","Add milk and stir until all ingredient are moistened.","Place dough on a floured surface and knead a few times until the dough holds together in a ball. Add a small amount of flour if the dough is sticky.","Roll dough, or press with your hands, into an 8 x 14 inch rectangle.","Sprinkle cheese evenly over dough, staying 1 inch away from the edges.","Spread broccoli evenly over the cheese.","Starting with one long side, tightly roll up dough like a jelly roll. Pinch the ends and seam together. Place on an ungreased baking sheet.","Bake for 20 to 25 minutes, until the bottom is nicely browned. Remove to a rack to cool for 5 minutes, then slice and serve warm."] cookbook:cheddar_and_broccoli_bread_roll type cookbook:recipes cookbook:cheddar_and_broccoli_bread_roll url https://en.wikibooks.org/wiki/Cookbook:Cheddar_and_Broccoli_Bread_Roll cookbook:cheddar_cheese label "cheddar" cookbook:cheddar_cheese label "cheddar cheese" cookbook:cheddar_cheese label "mild cheddar cheese" cookbook:cheddar_cheese label "sharp cheddar cheese" cookbook:cheddar_cheese name "Cheddar cheese" cookbook:cheddar_cheese name "Cheddar Cheese" cookbook:cheddar_cheese recipeCategory category:cheeses cookbook:cheddar_cheese type cookbook:cheeses cookbook:cheddar_cheese type cookbook:ingredients cookbook:cheddar_cheese url https://en.wikibooks.org/wiki/Cookbook:Cheddar_cheese cookbook:cheddar_cheese url https://en.wikibooks.org/wiki/Cookbook:Cheddar_Cheese cookbook:cheddar_(vegan) label "cheddar (vegan)" cookbook:cheddar_(vegan) name "Cheddar (Vegan)" cookbook:cheddar_(vegan) recipeCategory category:potato_recipes cookbook:cheddar_(vegan) recipeCategory category:vegan_recipes cookbook:cheddar_(vegan) recipeCookingTechnique cookbook:boiling cookbook:cheddar_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:cheddar_(vegan) recipeFoodstuff cookbook:agar cookbook:cheddar_(vegan) recipeFoodstuff cookbook:breading cookbook:cheddar_(vegan) recipeFoodstuff cookbook:canola_oil cookbook:cheddar_(vegan) recipeFoodstuff cookbook:carrot cookbook:cheddar_(vegan) recipeFoodstuff cookbook:celery cookbook:cheddar_(vegan) recipeFoodstuff cookbook:chiles cookbook:cheddar_(vegan) recipeFoodstuff cookbook:cornflour cookbook:cheddar_(vegan) recipeFoodstuff cookbook:cumin cookbook:cheddar_(vegan) recipeFoodstuff cookbook:garlic cookbook:cheddar_(vegan) recipeFoodstuff cookbook:msg cookbook:cheddar_(vegan) recipeFoodstuff cookbook:mustard cookbook:cheddar_(vegan) recipeFoodstuff cookbook:onion cookbook:cheddar_(vegan) recipeFoodstuff cookbook:orange cookbook:cheddar_(vegan) recipeFoodstuff cookbook:oregano cookbook:cheddar_(vegan) recipeFoodstuff cookbook:paprika cookbook:cheddar_(vegan) recipeFoodstuff cookbook:parsley cookbook:cheddar_(vegan) recipeFoodstuff cookbook:peanut_butter cookbook:cheddar_(vegan) recipeFoodstuff cookbook:pepper cookbook:cheddar_(vegan) recipeFoodstuff cookbook:potato cookbook:cheddar_(vegan) recipeFoodstuff cookbook:rice cookbook:cheddar_(vegan) recipeFoodstuff cookbook:rosemary cookbook:cheddar_(vegan) recipeFoodstuff cookbook:salt cookbook:cheddar_(vegan) recipeFoodstuff cookbook:savory cookbook:cheddar_(vegan) recipeFoodstuff cookbook:sesame_seed cookbook:cheddar_(vegan) recipeFoodstuff cookbook:soy_sauce cookbook:cheddar_(vegan) recipeFoodstuff cookbook:spices_and_herbs cookbook:cheddar_(vegan) recipeFoodstuff cookbook:stock cookbook:cheddar_(vegan) recipeFoodstuff cookbook:sugar cookbook:cheddar_(vegan) recipeFoodstuff cookbook:sunflower_oil cookbook:cheddar_(vegan) recipeFoodstuff cookbook:thyme cookbook:cheddar_(vegan) recipeFoodstuff cookbook:vegetable_oil cookbook:cheddar_(vegan) recipeFoodstuff cookbook:vinegar cookbook:cheddar_(vegan) recipeFoodstuff cookbook:yeast_extract cookbook:cheddar_(vegan) recipeFoodstuff cookbook:zest cookbook:cheddar_(vegan) recipeIngredient "*agar (that wasn't very successful, it didn't change consistency much)" cookbook:cheddar_(vegan) recipeIngredient "*Bear's garlic, garlic, any other herbs, e.g. paprika, thyme, rosemary, cumin, oregano and savory" cookbook:cheddar_(vegan) recipeIngredient "corn flour (or breading mixture, Paniermehl)" cookbook:cheddar_(vegan) recipeIngredient "mashed potatoes (5 large, hard boiling potatoes, 750g - 1kg) (or potato starch)" cookbook:cheddar_(vegan) recipeIngredient "*onions" cookbook:cheddar_(vegan) recipeIngredient "optional:" cookbook:cheddar_(vegan) recipeIngredient "*pepper" cookbook:cheddar_(vegan) recipeIngredient "*popcorn" cookbook:cheddar_(vegan) recipeIngredient "*rapeseed oil or other vegetable oil (20ml)" cookbook:cheddar_(vegan) recipeIngredient "*rice" cookbook:cheddar_(vegan) recipeIngredient "*salt or celery salt" cookbook:cheddar_(vegan) recipeIngredient "*seasoning mix (corn flour, salt, chili, onion, garlic, paprika, sodium glutamate), or Mexican Taco Seasoning Mix" cookbook:cheddar_(vegan) recipeIngredient "*seasoning mix "Chili" (1-3g), e.g., chilies, orange zest, sesame, paprika, traces: celery and mustard." cookbook:cheddar_(vegan) recipeIngredient "soy sauce (20ml) or yeast extract" cookbook:cheddar_(vegan) recipeIngredient "*unrefined sugar (or sugar not refined using the char method)" cookbook:cheddar_(vegan) recipeIngredient "*vegetable stock (1-5g) (salt, yeast extract, corn flour, sun flower oil, onions, carrots, spices, parsley) (commercially available)" cookbook:cheddar_(vegan) recipeIngredient "*vinegar (10ml)" cookbook:cheddar_(vegan) recipeInstructions ["Boil potatoes until they are not quite done. If the potatoes are not completely done the resulting substance may be sliceable, although it will be easy to spread anyway.","Take the mashed potatoes and add soy sauce and yeast extract generously and mix it with some margarine and\/or some rapeseed oil. Some corn flour, breading mixture or wheat flour help to make the substance drier and, in case of corn flour, add significantly to the taste. (soy flour is unsuitable here due to its taste). A small amount of lecithin powder can be added as an emulgator but is not really necessary. It it's healthy and, being hydrophilic and lipophilic, it binds together the water and the oil.","Mix the ingredients. The substance should take on the consistency of peanut butter but have more the color of cheese than anything else.","The taste isn't yet close to cheese but getting closer. Corn flour, either in a seasoning mix or just plain corn flour gets us closer to cheese now. If you add enough seasoning mix the color will be much closer to peanut butter now but you may opt to leave away the seasoning mix altogether and just add corn flour, separately or with the vegetable stock. Adding cumin is also highly recommended. Another alternative is the Chili season mix, which can also be combined with other spices, for example vegetable stock, sugar and cumin. Vinegar may increase durability in the refrigerator but more than 4 days are not recommended.","You can add bear's garlic, garlic, onions and\/or any herbs you like (e.g., fresh thyme) to the cheese. A pinch of sugar can add to the taste but may not be compatible with all other spices.","Fill the substance into a small, round form, to give it the form of a cheddar cheese."] cookbook:cheddar_(vegan) type cookbook:recipes cookbook:cheddar_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Cheddar_(Vegan) cookbook:cheescake_cups label "cheescake cups" cookbook:cheescake_cups name "Cheescake cups" cookbook:cheescake_cups recipeCategory category:baking_recipes cookbook:cheescake_cups recipeCategory category:cheesecake_recipes cookbook:cheescake_cups recipeCategory category:chocolate_recipes cookbook:cheescake_cups recipeCategory category:dessert_recipes cookbook:cheescake_cups recipeCategory category:gluten-free_recipes cookbook:cheescake_cups recipeCategory category:recipes_with_metric_units cookbook:cheescake_cups recipeCookingTechnique cookbook:baking cookbook:cheescake_cups recipeEquipment cookbook:microwave_oven cookbook:cheescake_cups recipeEquipment cookbook:oven cookbook:cheescake_cups recipeFoodstuff cookbook:chocolate cookbook:cheescake_cups recipeFoodstuff cookbook:cream_cheese cookbook:cheescake_cups recipeFoodstuff cookbook:egg cookbook:cheescake_cups recipeFoodstuff cookbook:sugar cookbook:cheescake_cups recipeIngredient "1 lb. (450g) cream cheese" cookbook:cheescake_cups recipeIngredient "2 eggs" cookbook:cheescake_cups recipeIngredient "3/4 cups (180g) sugar" cookbook:cheescake_cups recipeIngredient "semi-sweet chocolate chips" cookbook:cheescake_cups recipeInstructions ["Preheat your oven to 350\u00b0F (180\u00b0C).","Soften the cream cheese in the microwave in a bowl. Thirty seconds on a medium setting should be sufficient.","Combine the cream cheese, eggs, and sugar.","Line the pan with the papers.","Put chocolate chips in the bottom of the cupcake papers - less than a full layer; do not completely cover the bottom of the papers.","Fill the cups with the mixture, then place into the oven.","Bake for about 15 minutes. The chocolate will melt and create a bottom to your cakes, but part of that chocolate will also bubble up through the cream cheese for an added effect.","Remove and allow to cool for 20 minutes, until the chocolate hardens on the bottom and becomes crunchy."] cookbook:cheescake_cups type cookbook:recipes cookbook:cheescake_cups url https://en.wikibooks.org/wiki/Cookbook:Cheescake_cups cookbook:cheese_and_bacon_rolls name "Cheese and Bacon Rolls" cookbook:cheese_and_bacon_rolls recipeCategory category:bacon_recipes cookbook:cheese_and_bacon_rolls recipeCategory category:baking_recipes cookbook:cheese_and_bacon_rolls recipeCategory category:bread_recipes cookbook:cheese_and_bacon_rolls recipeCategory category:cheese_recipes cookbook:cheese_and_bacon_rolls recipeCategory category:easy_recipes cookbook:cheese_and_bacon_rolls recipeCategory category:recipes_with_metric_units cookbook:cheese_and_bacon_rolls recipeCategory category:recipes_without_servings cookbook:cheese_and_bacon_rolls recipeInstructions ["Lightly grease an oven tray.","Combine dried yeast, sugar and warm water. Stir together and leave covered to stand for 5 minutes (or until frothy).","Mix together the bakers flour, bread improver and salt in a large bowl. Add the wet ingredients and mix until the dough is smooth and stretches well. (Usually about three minutes)","Turn out onto a lightly floured surface and knead the dough for two to three minutes.","Return the dough to a mixing bowl. Place a covering and store in a warm place until the mixture has doubled in size.","Turn oven on to {{convert|200|C|F}}","Turn out dough onto lightly floured surface and knock back mixture. Cut mixture into eight roughly even pieces, and sprinkle cheese and bacon pieces over the bread rolls.","Place rolls in oven on a lightly greased tray, and leave for 10-15 minutes (or until golden brown)."] cookbook:cheese_and_bacon_rolls type cookbook:recipes cookbook:cheese_and_bacon_rolls url https://en.wikibooks.org/wiki/Cookbook:Cheese_and_Bacon_Rolls cookbook:cheese_and_crackers name "Cheese and Crackers" cookbook:cheese_and_crackers recipeFoodstuff cookbook:cheese cookbook:cheese_and_crackers recipeFoodstuff cookbook:cracker cookbook:cheese_and_crackers recipeIngredient "cheese" cookbook:cheese_and_crackers recipeIngredient "crackers" cookbook:cheese_and_crackers recipeInstructions ["Get out a cutting board","Slice cheese into pieces small enough to fit on a cracker","Place cheese on a cracker (or spread with a knife if using cream cheese)","Top cheese with another cracker if you would like<\/text>"] cookbook:cheese_and_crackers type cookbook:recipes cookbook:cheese_and_crackers url https://en.wikibooks.org/wiki/Cookbook:Cheese_and_Crackers cookbook:cheese_balls_(pão_de_queijo) label "pão de queijo" cookbook:cheese_balls_(pão_de_queijo) name "Cheese Balls (Pão de Queijo)" cookbook:cheese_balls_(pão_de_queijo) name "Pão de queijo" cookbook:cheese_balls_(pão_de_queijo) name "Pão de Queijo" cookbook:cheese_balls_(pão_de_queijo) recipeCategory category:appetizer_recipes cookbook:cheese_balls_(pão_de_queijo) recipeCategory category:baked_recipes cookbook:cheese_balls_(pão_de_queijo) recipeCategory category:brazilian_recipes cookbook:cheese_balls_(pão_de_queijo) recipeCategory category:cheese_recipes cookbook:cheese_balls_(pão_de_queijo) recipeCategory category:recipes_with_metric_units cookbook:cheese_balls_(pão_de_queijo) recipeCuisine cookbook:cuisine_of_brazil cookbook:cheese_balls_(pão_de_queijo) recipeFoodstuff cookbook:manioc_flour cookbook:cheese_balls_(pão_de_queijo) recipeFoodstuff cookbook:milk cookbook:cheese_balls_(pão_de_queijo) recipeFoodstuff cookbook:oil_and_fat cookbook:cheese_balls_(pão_de_queijo) recipeFoodstuff cookbook:pepper cookbook:cheese_balls_(pão_de_queijo) recipeFoodstuff cookbook:salt cookbook:cheese_balls_(pão_de_queijo) recipeFoodstuff cookbook:tapioca_starch cookbook:cheese_balls_(pão_de_queijo) recipeIngredient "1/3 cup (80ml) oil (Canola works well; do NOT use olive oil)" cookbook:cheese_balls_(pão_de_queijo) recipeIngredient "2/3 cup (160ml) milk" cookbook:cheese_balls_(pão_de_queijo) recipeIngredient "2 cups (450g) Fine Manioc flour, tapioca flour makes a good substitute" cookbook:cheese_balls_(pão_de_queijo) recipeIngredient "2 eggs (egg substitute like "Egg Beaters" is ok too)" cookbook:cheese_balls_(pão_de_queijo) recipeIngredient "6 ounces (170 grams) of hard cheese (Cheddar, Parmesan)" cookbook:cheese_balls_(pão_de_queijo) recipeIngredient "salt and pepper to taste" cookbook:cheese_balls_(pão_de_queijo) recipeInstructions ["Mix the milk and oil together into a pan, and boil until a white foam appears.","Gradually add flour to this hot mixture; mix well to form a firm ball with no lumps.","Let the dough rest for 15 minutes.","Preheat the oven to 375\u00b0F (190\u00b0C).","Mix in the eggs and the cheese (plus the salt and pepper) to the dough. The dough will become sticky and wet. If the dough is too wet, add more flour and cheese in order to make firmer balls (instead of cookies).","Grease your hands, and form small balls 1 - 2 inch in diameter.","Place the balls on a greased baking tray.","Cook for 15 - 20 minutes, until the top begins to brown.","Makes about 20 ''p\u00e3es''.","Ensure you use a fine flour, and not the courser grain type of flour used to make Farofa. This recipe should produce small cheesy bread rolls, so a finer flour consistency is required."] cookbook:cheese_balls_(pão_de_queijo) type cookbook:recipes cookbook:cheese_balls_(pão_de_queijo) url https://en.wikibooks.org/wiki/Cookbook:Cheese_Balls_(Pão_de_Queijo) cookbook:cheese_balls_(pão_de_queijo) url https://en.wikibooks.org/wiki/Cookbook:Pão_de_queijo cookbook:cheese_balls_(pão_de_queijo) url https://en.wikibooks.org/wiki/Cookbook:Pão_de_Queijo cookbook:cheesecake label "cheesecake" cookbook:cheesecake label "cheesecakes" cookbook:cheesecake name "Cheesecake" cookbook:cheesecake recipeCategory category:baking_recipes cookbook:cheesecake recipeCategory category:cake_recipes cookbook:cheesecake recipeCategory category:cheesecake_recipes cookbook:cheesecake recipeCategory category:cheese_recipes cookbook:cheesecake recipeCategory category:dessert_recipes cookbook:cheesecake recipeCategory category:recipes_with_metric_units cookbook:cheesecake recipeFoodstuff cookbook:butter cookbook:cheesecake recipeFoodstuff cookbook:condensed_milk cookbook:cheesecake recipeFoodstuff cookbook:cream_cheese cookbook:cheesecake recipeFoodstuff cookbook:lemon_juice cookbook:cheesecake recipeIngredient "125ml or 2 tsp. lemon juice" cookbook:cheesecake recipeIngredient "200g or 7 oz. tennis biscuits, crushed" cookbook:cheesecake recipeIngredient "2 x 270g or a 19.5 oz. or about 2 1/2 bricks of cream cheese, softened" cookbook:cheesecake recipeIngredient "2 x 375g or a 26.4 oz. tins of condensed milk" cookbook:cheesecake recipeIngredient "75g or 5 Tbsp + 1 tsp. of butter" cookbook:cheesecake recipeInstructions ["Mix butter with crushed biscuit and press into a pie dish.","Beat lemon juice and condensed milk together.","Pour into beaten cream cheese and mix thoroughly.","Pour into pie dish.","Refrigerate for minimum of 24 hours"] cookbook:cheesecake type cookbook:recipes cookbook:cheesecake url https://en.wikibooks.org/wiki/Cookbook:Cheesecake cookbook:cheese_cloth label "cheese cloth" cookbook:cheese_cookies label "cheese cookies" cookbook:cheese_cookies name "Cheese Cookies" cookbook:cheese_cookies recipeCategory category:baking_recipes cookbook:cheese_cookies recipeCategory category:cheese_recipes cookbook:cheese_cookies recipeCategory category:cookie_recipes cookbook:cheese_cookies recipeCategory category:dessert_recipes cookbook:cheese_cookies recipeCategory category:recipes_with_metric_units cookbook:cheese_cookies recipeFoodstuff cookbook:cayenne_pepper cookbook:cheese_cookies recipeFoodstuff cookbook:flour cookbook:cheese_cookies recipeIngredient "1/2 pound softened margarine" cookbook:cheese_cookies recipeIngredient "1 teaspoon salt" cookbook:cheese_cookies recipeIngredient "2 cups flour" cookbook:cheese_cookies recipeIngredient "2 cups grated sharp cheddar" cookbook:cheese_cookies recipeIngredient "2 cups puffed rice cereal" cookbook:cheese_cookies recipeIngredient "3/4 teaspoon powdered cayenne pepper" cookbook:cheese_cookies recipeInstructions ["Preheat oven to 300 F (150C).","Grate the cheddar.","In a large bowl, blend the margarine and cheddar.","Add the flour, salt, and powdered cayenne pepper to the bowl.","Stir in the cereal","Mix it thoroughly.","Shape into small balls, flattening each ball with a fork. Place each cookie onto an ungreased cookie sheet.","Bake at 300F (150C) for 20 minutes."] cookbook:cheese_cookies type cookbook:recipes cookbook:cheese_cookies url https://en.wikibooks.org/wiki/Cookbook:Cheese_Cookies cookbook:cheese_curds label "cheese curds" cookbook:cheese_curds name "Cheese Curds" cookbook:cheese_curds url https://en.wikibooks.org/wiki/Cookbook:Cheese_Curds cookbook:cheese_dumplings difficulty 2 cookbook:cheese_dumplings label "cheese dumplings" cookbook:cheese_dumplings name "Cheese dumplings" cookbook:cheese_dumplings name "Cheese Dumplings" cookbook:cheese_dumplings recipeCategory category:austrian_recipes cookbook:cheese_dumplings recipeCategory category:cheese_recipes cookbook:cheese_dumplings recipeCategory category:dumpling_recipes cookbook:cheese_dumplings recipeCategory category:easy_recipes cookbook:cheese_dumplings recipeCategory category:main_course_recipes cookbook:cheese_dumplings recipeCategory category:recipes_with_metric_units cookbook:cheese_dumplings recipeCategory category:side_dish_recipes cookbook:cheese_dumplings recipeCuisine cookbook:cuisine_of_austria cookbook:cheese_dumplings recipeIngredient "1 onion" cookbook:cheese_dumplings recipeIngredient "2-3 eggs" cookbook:cheese_dumplings recipeIngredient "250 g grated cheese (Pinzgauer beer cheese, Tyrolean grey cheese )" cookbook:cheese_dumplings recipeIngredient "250 g white bread finely diced (with crust removed)" cookbook:cheese_dumplings recipeIngredient "250 ml milk" cookbook:cheese_dumplings recipeIngredient "50g butter" cookbook:cheese_dumplings recipeIngredient "flour" cookbook:cheese_dumplings recipeIngredient "pinch of salt, pepper, parsley, caraway seeds" cookbook:cheese_dumplings recipeYield 4 - 6 cookbook:cheese_dumplings totalTime "prep: 15 min, cooking: 12 min" cookbook:cheese_dumplings type cookbook:recipes cookbook:cheese_dumplings url https://en.wikibooks.org/wiki/Cookbook:Cheese_dumplings cookbook:cheese_dumplings url https://en.wikibooks.org/wiki/Cookbook:Cheese_Dumplings cookbook:cheese_egg_toast difficulty 2 cookbook:cheese_egg_toast name "Cheese Egg Toast" cookbook:cheese_egg_toast recipeCategory category:easy_recipes cookbook:cheese_egg_toast recipeCategory category:recipes_with_images cookbook:cheese_egg_toast recipeCategory category:recipes_with_metric_units cookbook:cheese_egg_toast recipeCategory category:sandwiches cookbook:cheese_egg_toast recipeIngredient "2 cheese slices" cookbook:cheese_egg_toast recipeIngredient "2 eggs" cookbook:cheese_egg_toast recipeIngredient "4 bread slices" cookbook:cheese_egg_toast recipeIngredient "Butter, as needed" cookbook:cheese_egg_toast recipeIngredient "Salt and pepper to taste" cookbook:cheese_egg_toast recipeInstructions ["Whip eggs in a bowl. Add salt + pepper powder to it, and then mix well.","Place a cheese slice on a bread slice, Sprinkle pepper powder over it. Place another bread slice on top. Slice the sandwich in half, then.","Melt butter in a pan. Then dip the sliced sandwich in the whipped egg and shallow fry on both sides. Serve immediately."] cookbook:cheese_egg_toast recipeYield 3-4 cookbook:cheese_egg_toast totalTime "15 minutes" cookbook:cheese_egg_toast type cookbook:recipes cookbook:cheese_egg_toast url https://en.wikibooks.org/wiki/Cookbook:Cheese_Egg_Toast cookbook:cheese_enchilada label "cheese enchiladas" cookbook:cheese_enchilada name "Cheese Enchilada" cookbook:cheese_enchilada recipeCategory category:baked_recipes cookbook:cheese_enchilada recipeCategory category:casserole_recipes cookbook:cheese_enchilada recipeCategory category:cheese_recipes cookbook:cheese_enchilada recipeCategory category:recipes_with_metric_units cookbook:cheese_enchilada recipeCategory category:tex-mex_recipes cookbook:cheese_enchilada recipeCategory category:tortilla_recipes cookbook:cheese_enchilada recipeFoodstuff cookbook:cheddar_cheese cookbook:cheese_enchilada recipeFoodstuff cookbook:chili_powder cookbook:cheese_enchilada recipeFoodstuff cookbook:flour cookbook:cheese_enchilada recipeFoodstuff cookbook:onion cookbook:cheese_enchilada recipeFoodstuff cookbook:tortilla cookbook:cheese_enchilada recipeFoodstuff cookbook:vegetable_oil cookbook:cheese_enchilada recipeFoodstuff cookbook:water cookbook:cheese_enchilada recipeIngredient "1½ pounds (680 g) grated cheddar cheese" cookbook:cheese_enchilada recipeIngredient "1 large onion, chopped" cookbook:cheese_enchilada recipeIngredient "~20 <u>corn</u> tortillas" cookbook:cheese_enchilada recipeIngredient "3 cups of water" cookbook:cheese_enchilada recipeIngredient "3 tablespoons (T.) flour" cookbook:cheese_enchilada recipeIngredient "3 T. chili powder" cookbook:cheese_enchilada recipeIngredient "3 T. vegetable oil" cookbook:cheese_enchilada recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C). You will need at least one 9 inch X 12 inch (23 x 30 cm) baking pan. No need to grease it.","Fry chili powder and flour in oil in a 10" (25 cm) or 12" (30 cm) skillet until emulsified. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened. Turn down heat to low.","Soak one tortilla in chili gravy until softened, 20-30 seconds. Remove tortilla from gravy, place flat on a plate, and add ~1 T. cheese and ~1 T. onion to center of the tortilla. Roll it up, and place with edges facing down in the baking pan. Repeat this until you have used all the tortillas. (If you get low on the gravy at the end, stir in \u215b - \u00bc cup of water.) Cover the enchiladas with the remaining cheese, onions and chili gravy.","Heat in oven for about 5 minutes (longer will toughen the cheese). Serves 5-6."] cookbook:cheese_enchilada type cookbook:recipes cookbook:cheese_enchilada url https://en.wikibooks.org/wiki/Cookbook:Cheese_Enchilada cookbook:cheese_filling_for_peynirli_börek label "peynirli börek" cookbook:cheese_filling_for_peynirli_börek name "Cheese Filling for Peynirli Börek" cookbook:cheese_filling_for_peynirli_börek name "Peynirli Börek" cookbook:cheese_filling_for_peynirli_börek recipeCategory category:cheese_recipes cookbook:cheese_filling_for_peynirli_börek recipeCategory category:turkish_recipes cookbook:cheese_filling_for_peynirli_börek recipeCuisine cookbook:cuisine_of_turkey cookbook:cheese_filling_for_peynirli_börek recipeFoodstuff cookbook:cottage_cheese cookbook:cheese_filling_for_peynirli_börek recipeFoodstuff cookbook:dill cookbook:cheese_filling_for_peynirli_börek recipeFoodstuff cookbook:egg cookbook:cheese_filling_for_peynirli_börek recipeFoodstuff cookbook:feta_cheese cookbook:cheese_filling_for_peynirli_börek recipeFoodstuff cookbook:parsley cookbook:cheese_filling_for_peynirli_börek recipeFoodstuff cookbook:pepper cookbook:cheese_filling_for_peynirli_börek recipeIngredient "1/4 tsp. pepper" cookbook:cheese_filling_for_peynirli_börek recipeIngredient "1 cup cottage cheese" cookbook:cheese_filling_for_peynirli_börek recipeIngredient "1 cup feta, crumbled" cookbook:cheese_filling_for_peynirli_börek recipeIngredient "1 egg, beaten" cookbook:cheese_filling_for_peynirli_börek recipeIngredient "1 Tbs. parsley or dill, chopped" cookbook:cheese_filling_for_peynirli_börek recipeInstructions ["Mix the feta into the cottage cheese by mashing together with a fork.","Add the beaten egg, chopped herbs and pepper, and stir until just mixed.","Place in a plastic covered container and refrigerate until ready to use."] cookbook:cheese_filling_for_peynirli_börek type cookbook:recipes cookbook:cheese_filling_for_peynirli_börek url https://en.wikibooks.org/wiki/Cookbook:Cheese_Filling_for_Peynirli_Börek cookbook:cheese_filling_for_peynirli_börek url https://en.wikibooks.org/wiki/Cookbook:Peynirli_Börek cookbook:cheese_knife label "cheese knife" cookbook:cheese_knife name "Cheese Knife" cookbook:cheese_knife type cookbook:cookbook/equipment cookbook:cheese_knife url https://en.wikibooks.org/wiki/Cookbook:Cheese_Knife cookbook:cheese label "blue cheese" cookbook:cheese label "cheese" cookbook:cheese label "cheeses" cookbook:cheese label "goat cheese" cookbook:cheese label "parmesan cheese" cookbook:cheese label "parmigiano-reggiano cheese" cookbook:cheese label "sheep's cheese" cookbook:cheese label "shredded cheese" cookbook:cheese label "white cheese" cookbook:cheese label "white soft cheese" cookbook:cheese name "Cheese" cookbook:cheese_omelette name "Cheese Omelette" cookbook:cheese_omelette recipeCategory category:breakfast_recipes cookbook:cheese_omelette recipeCategory category:cheese_recipes cookbook:cheese_omelette recipeCategory category:egg_recipes cookbook:cheese_omelette recipeCategory category:omelette_recipes cookbook:cheese_omelette recipeCategory category:pan_fried_recipes cookbook:cheese_omelette recipeCategory category:recipes_with_metric_units cookbook:cheese_omelette recipeIngredient "1/2 cup grated mozzarella cheese, room temperature" cookbook:cheese_omelette recipeIngredient "1/4 cup grated mild Cheddar cheese, room temperature" cookbook:cheese_omelette recipeIngredient "1 cup grated Monterrey Jack cheese, room temperature" cookbook:cheese_omelette recipeIngredient "2 1/2 slices pepper jack cheese, diced extremely fine and at room temperature" cookbook:cheese_omelette recipeIngredient "2 eggs, room temperature and beaten" cookbook:cheese_omelette recipeIngredient "Butter" cookbook:cheese_omelette recipeIngredient "Pinch of fine grain salt" cookbook:cheese_omelette recipeInstructions ["Heat a small nonstick skillet over medium high heat until butter bubbles nicely when you swirl it around.","If you did not swirl the butter around the pan already, do so now. Add eggs and salt to pan and cook until nicely browned on side facing pan.","Sprinkle cheeses over half the uncooked side of eggs. Fold the eggs in half, then cook just until cheese has been melted and heated through. Serve."] cookbook:cheese_omelette type cookbook:recipes cookbook:cheese_omelette url https://en.wikibooks.org/wiki/Cookbook:Cheese_Omelette cookbook:cheese_on_toast label "cheese on toast" cookbook:cheese_on_toast name "Cheese on Toast" cookbook:cheese_on_toast recipeCategory category:broiled_recipes cookbook:cheese_on_toast recipeCategory category:cheese_recipes cookbook:cheese_on_toast recipeCategory category:grilled_recipes cookbook:cheese_on_toast recipeCategory category:sandwich_recipes cookbook:cheese_on_toast type cookbook:recipes cookbook:cheese_on_toast url https://en.wikibooks.org/wiki/Cookbook:Cheese_on_Toast cookbook:cheese_plane label "cheese plane" cookbook:cheese_plane name "Cheese Plane" cookbook:cheese_plane type cookbook:cookbook/equipment cookbook:cheese_plane url https://en.wikibooks.org/wiki/Cookbook:Cheese_Plane cookbook:cheese recipeCategory category:cheese cookbook:cheese recipeCategory category:dairy cookbook:cheese recipeIngredient "Cheese on toast" cookbook:cheese recipeIngredient "Grilled Cheese Sandwich" cookbook:cheese recipeIngredient "Toasted Cheese Sandwich" cookbook:cheese_sauce label "cheese sauce" cookbook:cheese_sauce name "Cheese Sauce" cookbook:cheese_sauce recipeCategory category:boiled_recipes cookbook:cheese_sauce recipeCategory category:cheese_recipes cookbook:cheese_sauce recipeCategory category:sauce_recipes cookbook:cheese_sauce recipeCookingTechnique cookbook:boiling cookbook:cheese_sauce recipeCookingTechnique cookbook:simmering cookbook:cheese_sauce recipeEquipment cookbook:saucepan cookbook:cheese_sauce recipeEquipment cookbook:whisk cookbook:cheese_sauce recipeFoodstuff cookbook:butter cookbook:cheese_sauce recipeFoodstuff cookbook:cheese cookbook:cheese_sauce recipeFoodstuff cookbook:flour cookbook:cheese_sauce recipeFoodstuff cookbook:garlic cookbook:cheese_sauce recipeFoodstuff cookbook:milk cookbook:cheese_sauce recipeFoodstuff cookbook:salt cookbook:cheese_sauce recipeIngredient "½ teaspoon mustard (optional)" cookbook:cheese_sauce recipeIngredient "1 cup cheese" cookbook:cheese_sauce recipeIngredient "1 cup milk" cookbook:cheese_sauce recipeIngredient "1 or 2 cloves of crushed & minced garlic (optional)" cookbook:cheese_sauce recipeIngredient "1 tablespoon butter" cookbook:cheese_sauce recipeIngredient "1 tablespoon flour" cookbook:cheese_sauce recipeIngredient "Salt as desired" cookbook:cheese_sauce recipeInstructions ["Melt the butter in a saucepan. Add the flour and garlic and whisk together over medium heat for 2-3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.","Add hot milk to the roux and whisk to combine. (This will also work with a hot roux and room temperature milk.)","Add the salt, cheese and mustard and heat till just simmering and cheese has melted.","If desired, you may bring the sauce to a boil; once the cheese sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it every so often to avoid sticking to the bottom (a whisk is appropriate here). Do not allow the sauce to brown. The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains."] cookbook:cheese_sauce type cookbook:recipes cookbook:cheese_sauce url https://en.wikibooks.org/wiki/Cookbook:Cheese_Sauce cookbook:cheese_spread_on_french_bread difficulty 2 cookbook:cheese_spread_on_french_bread label "cheese spread on french bread" cookbook:cheese_spread_on_french_bread name "Cheese Spread on French Bread" cookbook:cheese_spread_on_french_bread recipeCategory category:cheese_recipes cookbook:cheese_spread_on_french_bread recipeCategory category:cream_cheese_recipes cookbook:cheese_spread_on_french_bread recipeCategory category:easy_recipes cookbook:cheese_spread_on_french_bread recipeCategory category:snacks_recipes cookbook:cheese_spread_on_french_bread recipeFoodstuff cookbook:butter cookbook:cheese_spread_on_french_bread recipeFoodstuff cookbook:cheddar_cheese cookbook:cheese_spread_on_french_bread recipeFoodstuff cookbook:cream_cheese cookbook:cheese_spread_on_french_bread recipeFoodstuff cookbook:dijon_mustard cookbook:cheese_spread_on_french_bread recipeFoodstuff cookbook:milk cookbook:cheese_spread_on_french_bread recipeFoodstuff cookbook:pepper cookbook:cheese_spread_on_french_bread recipeFoodstuff cookbook:sage cookbook:cheese_spread_on_french_bread recipeIngredient "¼ cup apple juice" cookbook:cheese_spread_on_french_bread recipeIngredient "½ tablespoon Dijon mustard" cookbook:cheese_spread_on_french_bread recipeIngredient "½ tsp pepper" cookbook:cheese_spread_on_french_bread recipeIngredient "1 loaf French bread, cut in small slices" cookbook:cheese_spread_on_french_bread recipeIngredient "1 tablespoon butter, room temperature" cookbook:cheese_spread_on_french_bread recipeIngredient "2 cups sharp cheddar cheese, shredded" cookbook:cheese_spread_on_french_bread recipeIngredient "2 tsp dried sage" cookbook:cheese_spread_on_french_bread recipeIngredient "8 oz. package cream cheese, softened" cookbook:cheese_spread_on_french_bread recipeInstructions ["In a large bowl, mix together mustard, butter, and sage.","Add the apple juice, cheddar cheese, and pepper, stir well.","Add the cream cheese, blending well.","Cover and refrigerate for 3 hours.","When ready to serve, remove from refrigerator and allow to stand for \u00bd hour.","Spread on bread and serve with milk.","Makes 2 cups."] cookbook:cheese_spread_on_french_bread recipeYield 8 cookbook:cheese_spread_on_french_bread totalTime "4 hours" cookbook:cheese_spread_on_french_bread type cookbook:recipes cookbook:cheese_spread_on_french_bread url https://en.wikibooks.org/wiki/Cookbook:Cheese_Spread_on_French_Bread cookbook:cheese_sticks label "cheese sticks" cookbook:cheese_stuffed_chicken_breasts name "Cheese Stuffed Chicken Breasts" cookbook:cheese_stuffed_chicken_breasts recipeCategory category:apple_recipes cookbook:cheese_stuffed_chicken_breasts recipeCategory category:baked_recipes cookbook:cheese_stuffed_chicken_breasts recipeCategory category:cheese_recipes cookbook:cheese_stuffed_chicken_breasts recipeCategory category:chicken_recipes cookbook:cheese_stuffed_chicken_breasts recipeCategory category:cornbread_recipes cookbook:cheese_stuffed_chicken_breasts recipeCategory category:cranberry_recipes cookbook:cheese_stuffed_chicken_breasts recipeCategory category:main_course_recipes cookbook:cheese_stuffed_chicken_breasts recipeCategory category:recipes_with_metric_units cookbook:cheese_stuffed_chicken_breasts recipeCategory category:stuffing_recipes cookbook:cheese_stuffed_chicken_breasts recipeIngredient "1/2 cup apple jelly" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "1/2 cup cream cheese" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "1/4 cup dried cranberries, roughly chopped" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "1 cup cornbread, crumbled" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "1 tbs freshly ground black pepper, divided" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "1 tbs salt, divided" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "3 dried apple rings, finely minced" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "4 boneless skinless chicken breasts" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "Honey" cookbook:cheese_stuffed_chicken_breasts recipeIngredient "Olive oil" cookbook:cheese_stuffed_chicken_breasts recipeInstructions ["Combine 1\/4 tsp salt, 1\/4 tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners.","Using a narrow boning knife, make a slit in one of the chicken breast's side, but not all the way through. Repeat until all chicken has been cut.","Fill the slits 2\/3 of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine.","Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper.","Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400F (205C) oven and cook until internal temperature reaches 165F (74C)","Remove to a plate and cover with aluminum foil. Let rest 7 minutes before removing thermometer and untying. Serve warm.<\/text>"] cookbook:cheese_stuffed_chicken_breasts type cookbook:recipes cookbook:cheese_stuffed_chicken_breasts url https://en.wikibooks.org/wiki/Cookbook:Cheese_Stuffed_Chicken_Breasts cookbook:cheese_stuffed_crust_pizza difficulty 2 cookbook:cheese_stuffed_crust_pizza label "cheese stuffed crust pizza" cookbook:cheese_stuffed_crust_pizza name "Cheese stuffed crust pizza" cookbook:cheese_stuffed_crust_pizza name "Cheese Stuffed Crust Pizza" cookbook:cheese_stuffed_crust_pizza recipeCategory category:american_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:baked_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:bread_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:cheese_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:easy_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:inexpensive_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:main_course_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:pizza_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:recipes_with_metric_units cookbook:cheese_stuffed_crust_pizza recipeCategory category:sausage_recipes cookbook:cheese_stuffed_crust_pizza recipeCategory category:tomato_recipes cookbook:cheese_stuffed_crust_pizza recipeCookingTechnique cookbook:baking cookbook:cheese_stuffed_crust_pizza recipeCuisine cookbook:cuisine_of_the_united_states cookbook:cheese_stuffed_crust_pizza recipeCuisine cookbook:louisiana_creole_cuisine cookbook:cheese_stuffed_crust_pizza recipeCuisine cookbook:new_england_cuisine cookbook:cheese_stuffed_crust_pizza recipeEquipment cookbook:oven cookbook:cheese_stuffed_crust_pizza recipeEquipment cookbook:pizza_pan cookbook:cheese_stuffed_crust_pizza recipeFoodstuff cookbook:cheese cookbook:cheese_stuffed_crust_pizza recipeFoodstuff cookbook:cooking_spray cookbook:cheese_stuffed_crust_pizza recipeFoodstuff cookbook:cornmeal cookbook:cheese_stuffed_crust_pizza recipeFoodstuff cookbook:mozzarella_cheese cookbook:cheese_stuffed_crust_pizza recipeFoodstuff cookbook:pepperoni cookbook:cheese_stuffed_crust_pizza recipeFoodstuff cookbook:sausage cookbook:cheese_stuffed_crust_pizza recipeIngredient "½ cup pizza sauce" cookbook:cheese_stuffed_crust_pizza recipeIngredient "1 can refrigerated pizza crust" cookbook:cheese_stuffed_crust_pizza recipeIngredient "1 cup cooked Italian sausage, crumbled" cookbook:cheese_stuffed_crust_pizza recipeIngredient "24 slices pepperoni" cookbook:cheese_stuffed_crust_pizza recipeIngredient "2 cups Italian blend shredded cheese" cookbook:cheese_stuffed_crust_pizza recipeIngredient "7 1-inch (2.5 cm) pieces of string cheese" cookbook:cheese_stuffed_crust_pizza recipeIngredient "Cooking spray" cookbook:cheese_stuffed_crust_pizza recipeIngredient "Corn meal" cookbook:cheese_stuffed_crust_pizza recipeInstructions ["Preheat oven to 425\u00b0F (220C)","Spray 12 inch (30 cm) pizza pan with cooking spray.","Sprinkle lightly with cornmeal, if desired.","Starting in the center, press pizza dough in pan beyond the sides of the pan by an inch.","Fold the hanging edge of the dough back toward the middle, placing the sticks of string cheese in the pouch, all the way around the circle.","Pinch the dough to seal in the cheese.","Bake the crust 8 or 10 minutes, or until the edges are light golden and the dough has started to set.","Remove from oven and spread the sauce over the crust with the back of a spoon.","Scatter on the sauce the pepperoni, sausage, and shredded Italian cheese.","Replace in oven and bake until crust is deeply golden brown and the (topping) cheese is melted.","Cut into 8 slices, or if you're not hungry enough to eat 8 pieces, cut into 6."] cookbook:cheese_stuffed_crust_pizza recipeYield 1 12-inch (30 cm) pizza cookbook:cheese_stuffed_crust_pizza totalTime "40 minutes" cookbook:cheese_stuffed_crust_pizza type cookbook:recipes cookbook:cheese_stuffed_crust_pizza url https://en.wikibooks.org/wiki/Cookbook:Cheese_stuffed_crust_pizza cookbook:cheese_stuffed_crust_pizza url https://en.wikibooks.org/wiki/Cookbook:Cheese_Stuffed_Crust_Pizza cookbook:cheese_stuffed_tomatoes name "Cheese Stuffed Tomatoes" cookbook:cheese_stuffed_tomatoes recipeCategory category:tomato_recipes cookbook:cheese_stuffed_tomatoes recipeIngredient "1/2 tsp freshly ground black pepper" cookbook:cheese_stuffed_tomatoes recipeIngredient "1/2 tsp salt" cookbook:cheese_stuffed_tomatoes recipeIngredient "1/4 cup cream cheese" cookbook:cheese_stuffed_tomatoes recipeIngredient "1/4 cup ricotta cheese" cookbook:cheese_stuffed_tomatoes recipeIngredient "1 tbs basil chiffonade" cookbook:cheese_stuffed_tomatoes recipeIngredient "1 tbs minced garlic" cookbook:cheese_stuffed_tomatoes recipeIngredient "2 tbs unsalted butter" cookbook:cheese_stuffed_tomatoes recipeIngredient "30 cherry tomatoes, very top removed (Why so much? Because these go in no time flat.)" cookbook:cheese_stuffed_tomatoes recipeInstructions ["Combine all ingredients except tomatoes. Place into a gallon-size zip-top bag with a small hole snipped in one of the bottom corners. Fill tomatoes about 3\/4 of the way full. Serve chilled as an appetizer.<\/text>"] cookbook:cheese_stuffed_tomatoes type cookbook:recipes cookbook:cheese_stuffed_tomatoes url https://en.wikibooks.org/wiki/Cookbook:Cheese_Stuffed_Tomatoes cookbook:cheese_tart name "Cheese Tart" cookbook:cheese_tart recipeCategory category:baking_recipes cookbook:cheese_tart recipeCategory category:cheese_recipes cookbook:cheese_tart recipeCategory category:tart_recipes cookbook:cheese_tart recipeIngredient "1/2 cup Brie cheese, rind removed" cookbook:cheese_tart recipeIngredient "1/2 cup sugar" cookbook:cheese_tart recipeIngredient "1/2 cup unsalted butter, melted" cookbook:cheese_tart recipeIngredient "1/2 dough from Classic American Apple Pie, made with mascarpone cheese instead of applejack" cookbook:cheese_tart recipeIngredient "3/4 cup mascarpone cheese" cookbook:cheese_tart recipeIngredient "Pinch of salt" cookbook:cheese_tart recipeInstructions ["Mash together all ingredients except dough. Set aside.","Roll out dough into a rough circle. Place in a 10 inch tart pan.","Add cheese mixture into dough and bake at 425\u00b0 on the bottom of the oven for 15 minutes. Move to the bottom rack and bake for 10 minutes more.","Remove and let rest 10 minutes. Serve."] cookbook:cheese_tart type cookbook:recipes cookbook:cheese_tart url https://en.wikibooks.org/wiki/Cookbook:Cheese_Tart cookbook:cheese type cookbook:dairy cookbook:cheese type cookbook:ingredients cookbook:cheese url https://en.wikibooks.org/wiki/Cookbook:Cheese cookbook:cheesy_chicken_pasta name "Cheesy Chicken Pasta" cookbook:cheesy_chicken_pasta recipeCategory category:asian_recipes cookbook:cheesy_chicken_pasta recipeCategory category:boiled_recipes cookbook:cheesy_chicken_pasta recipeCategory category:chicken_recipes cookbook:cheesy_chicken_pasta recipeCategory category:cream_cheese_recipes cookbook:cheesy_chicken_pasta recipeCategory category:main_course_recipes cookbook:cheesy_chicken_pasta recipeCategory category:pasta_recipes cookbook:cheesy_chicken_pasta recipeFoodstuff cookbook:chicken cookbook:cheesy_chicken_pasta recipeFoodstuff cookbook:cream_cheese cookbook:cheesy_chicken_pasta recipeFoodstuff cookbook:hoisin_sauce cookbook:cheesy_chicken_pasta recipeFoodstuff cookbook:milk cookbook:cheesy_chicken_pasta recipeFoodstuff cookbook:pasta cookbook:cheesy_chicken_pasta recipeIngredient "1/2 cup of milk" cookbook:cheesy_chicken_pasta recipeIngredient "Cooked chicken pieces" cookbook:cheesy_chicken_pasta recipeIngredient "cream cheese" cookbook:cheesy_chicken_pasta recipeIngredient "Dried pasta (whatever shape you like)" cookbook:cheesy_chicken_pasta recipeIngredient "hoisin sauce" cookbook:cheesy_chicken_pasta recipeInstructions ["Bring a pan of water to the boil.","Add the pasta and cook for about 10 minutes (or until the pasta is soft).","Drain the pasta so that no water remains in the pan.","Add the milk, cream cheese, chicken and hoi sin sauce to the pasta.","Heat for a few minutes to warm the chicken.","Serve."] cookbook:cheesy_chicken_pasta type cookbook:recipes cookbook:cheesy_chicken_pasta url https://en.wikibooks.org/wiki/Cookbook:Cheesy_Chicken_Pasta cookbook:cheesy_mascarpone_cornbread_stuffing name "Cheesy Mascarpone Cornbread Stuffing" cookbook:cheesy_mascarpone_cornbread_stuffing recipeCategory category:baked_recipes cookbook:cheesy_mascarpone_cornbread_stuffing recipeCategory category:cheese_recipes cookbook:cheesy_mascarpone_cornbread_stuffing recipeCategory category:cornbread_recipes cookbook:cheesy_mascarpone_cornbread_stuffing recipeCategory category:recipes_with_metric_units cookbook:cheesy_mascarpone_cornbread_stuffing recipeCategory category:side_dish_recipes cookbook:cheesy_mascarpone_cornbread_stuffing recipeCategory category:stuffing_recipes cookbook:cheesy_mascarpone_cornbread_stuffing recipeIngredient "1/2 tsp black pepper" cookbook:cheesy_mascarpone_cornbread_stuffing recipeIngredient "1/2 tsp salt" cookbook:cheesy_mascarpone_cornbread_stuffing recipeIngredient "1/4 cup butter, melted" cookbook:cheesy_mascarpone_cornbread_stuffing recipeIngredient "1 tbsp sage, sliced thinly" cookbook:cheesy_mascarpone_cornbread_stuffing recipeIngredient "2 1/2 cups cornbread, crumbled" cookbook:cheesy_mascarpone_cornbread_stuffing recipeIngredient "2 cups heavy cream, beaten to soft peaks" cookbook:cheesy_mascarpone_cornbread_stuffing recipeIngredient "3/4 cup mascarpone cheese, divided" cookbook:cheesy_mascarpone_cornbread_stuffing recipeIngredient "4 egg yolks, beaten" cookbook:cheesy_mascarpone_cornbread_stuffing recipeInstructions ["Combine all ingredients except for cream and 1\/4 cup mascarpone cheese.","Gently fold in cream.","Bake in a 350\u00b0F (175C) oven 30-35 minutes.","Spread remaining cheese on top and place under a preheated broiler until browned and bubbly.","Cool 10 minutes; serve."] cookbook:cheesy_mascarpone_cornbread_stuffing type cookbook:recipes cookbook:cheesy_mascarpone_cornbread_stuffing url https://en.wikibooks.org/wiki/Cookbook:Cheesy_Mascarpone_Cornbread_Stuffing cookbook:chef's_knife label "chef's knife" cookbook:chef's_knife label "chopper" cookbook:chef's_knife label "knife" cookbook:chef's_knife name "Chef's knife" cookbook:chef's_knife name "Chef's Knife" cookbook:chef's_knife type cookbook:cookbook/equipment cookbook:chef's_knife url https://en.wikibooks.org/wiki/Cookbook:Chef's_knife cookbook:chef's_knife url https://en.wikibooks.org/wiki/Cookbook:Chef's_Knife cookbook:chef\'s_knife type cookbook:cookbook/equipment cookbook:cherimoya label "cherimoya" cookbook:cherimoya name "Cherimoya" cookbook:cherimoya name "Custard Apple" cookbook:cherimoya name "Sherbet Fruit" cookbook:cherimoya type cookbook:ingredients cookbook:cherimoya url https://en.wikibooks.org/wiki/Cookbook:Cherimoya cookbook:cherimoya url https://en.wikibooks.org/wiki/Cookbook:Custard_Apple cookbook:cherimoya url https://en.wikibooks.org/wiki/Cookbook:Sherbet_Fruit cookbook:cherries_jubilee name "Cherries Jubilee" cookbook:cherries_jubilee recipeCategory category:cherry_recipes cookbook:cherries_jubilee recipeCategory category:dessert_recipes cookbook:cherries_jubilee recipeCategory category:ice_cream_recipes cookbook:cherries_jubilee recipeCategory category:recipes_with_metric_units cookbook:cherries_jubilee recipeCategory category:rum_recipes cookbook:cherries_jubilee recipeIngredient "1/2 cup dark rum" cookbook:cherries_jubilee recipeIngredient "1/2 cup granulated sugar" cookbook:cherries_jubilee recipeIngredient "1/2 tsp freshly ground cinnamon" cookbook:cherries_jubilee recipeIngredient "1/2 tsp orange zest, finely grated" cookbook:cherries_jubilee recipeIngredient "1/4 tsp freshly ground allspice" cookbook:cherries_jubilee recipeIngredient "1 cup maraschino cherries, drained" cookbook:cherries_jubilee recipeIngredient "2 tbs unsalted butter" cookbook:cherries_jubilee recipeInstructions ["Sprinkle cherries with sugar and spices. Set aside.","Melt butter in a large skillet over medium heat. Add cherries and saut\u00e9 until slightly browned, 4-5 minutes.","Combine rum and orange zest. Pour over cherries and carefully ignite with a firestick. Shake pan until flames die.","Serve warm with some ice cream.<\/text>"] cookbook:cherries_jubilee type cookbook:recipes cookbook:cherries_jubilee url https://en.wikibooks.org/wiki/Cookbook:Cherries_Jubilee cookbook:cherry-berry_jumble_fruit_pie difficulty 3 cookbook:cherry-berry_jumble_fruit_pie name "Cherry-Berry Jumble Fruit Pie" cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:american_dessert_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:baking_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:berry_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:cherry_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:dessert_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:fruit_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:inexpensive_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:medium_difficulty_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:pie_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:recipes_with_metric_units cookbook:cherry-berry_jumble_fruit_pie recipeCategory category:vegetarian_recipes cookbook:cherry-berry_jumble_fruit_pie recipeCookingTechnique cookbook:baking cookbook:cherry-berry_jumble_fruit_pie recipeEquipment cookbook:oven cookbook:cherry-berry_jumble_fruit_pie recipeEquipment cookbook:saucepan cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:blackberry cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:blueberry cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:butter cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:cherry cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:cornstarch cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:flour cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:lemon_juice cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:raspberry cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:strawberry cookbook:cherry-berry_jumble_fruit_pie recipeFoodstuff cookbook:sugar cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "¾ cup fresh blackberries" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "½ cup raspberries" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "¾ cup sugar" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "1¼ cups fresh blueberries" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "1½ cups fresh strawberries, sliced" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "1 cup sweet cherries, canned with juice" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "1 tablespoon butter, melted" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "1 tablespoon flour" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "1 tablespoon fresh lemon juice" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "2 tablespoons cornstarch" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "2 tablespoons strawberry preserves" cookbook:cherry-berry_jumble_fruit_pie recipeIngredient "two ready-made or homemade pie crusts" cookbook:cherry-berry_jumble_fruit_pie recipeInstructions ["Preheat oven to 350\u00b0F (175C)","Drain cherries, reserving juice; set cherries aside.","Add water to juice if necessary to make \u00bd cup liquid.","In a large saucepan, mix together cherry juice, sugar, cornstarch and flour.","Stir until smooth.","Cook on medium heat until it starts to thicken.","Add fruit, preserves and lemon juice.","Mix well.","Place one crust in a 9-inch (23 cm) pie pan or plate.","Spoon in fruit filling.","Cut several slits in the middle of the second crust and place it over the filling.","Crimp the edges and brush with melted butter.","Bake until the pie is golden brown, 40 to 45 minutes. Oven temperatures vary, so the time may vary."] cookbook:cherry-berry_jumble_fruit_pie recipeYield 8 slices cookbook:cherry-berry_jumble_fruit_pie totalTime "1 hour" cookbook:cherry-berry_jumble_fruit_pie type cookbook:recipes cookbook:cherry-berry_jumble_fruit_pie url https://en.wikibooks.org/wiki/Cookbook:Cherry-Berry_Jumble_Fruit_Pie cookbook:cherry_brownies difficulty 3 cookbook:cherry_brownies label "cherry brownies" cookbook:cherry_brownies name "Cherry Brownies" cookbook:cherry_brownies recipeCategory category:baking_recipes cookbook:cherry_brownies recipeCategory category:brownie_recipes cookbook:cherry_brownies recipeCategory category:cherry_recipes cookbook:cherry_brownies recipeCategory category:chocolate_recipes cookbook:cherry_brownies recipeCategory category:dessert_recipes cookbook:cherry_brownies recipeCategory category:medium_difficulty_recipes cookbook:cherry_brownies recipeCategory category:recipes_with_metric_units cookbook:cherry_brownies recipeCookingTechnique cookbook:beat cookbook:cherry_brownies recipeCookingTechnique cookbook:folding cookbook:cherry_brownies recipeEquipment cookbook:saucepan cookbook:cherry_brownies recipeInstructions ["Melt margarine in a saucepan at medium-low heat, then mix in the cocoa.","Add the sugar, salt and first two eggs, blend well and then fold in the flour.","Spread in a greased 9" by 9" (22 cm by 22 cm) cake pan and set aside.","Beat the cream cheese, cherry syrup and icing sugar together in a bowl until creamy.","Add the remaining egg to the mixture and blend well.","Add the chocolate chips and cherries.","Pour the second mixture over top the base.","Bake at 350 &deg;F\/175 &deg;C for 30 to 40 minutes, until a toothpick poked through the centre comes out moist (but not wet with batter).","Let cool and cut into 36 squares."] cookbook:cherry_brownies recipeNotes "* Cool for at least 10 minutes before cutting and eating or you will have hot broken brownies. " cookbook:cherry_brownies recipeYield 36 cookbook:cherry_brownies totalTime "50 minutes" cookbook:cherry_brownies type cookbook:recipes cookbook:cherry_brownies url https://en.wikibooks.org/wiki/Cookbook:Cherry_Brownies cookbook:cherry_cobbler_in_a_crock_pot difficulty 1 cookbook:cherry_cobbler_in_a_crock_pot label "cherry cobbler in a crock pot" cookbook:cherry_cobbler_in_a_crock_pot name "Cherry Cobbler in a Crock Pot" cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:american_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:breakfast_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:cherry_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:cobbler_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:confection_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:inexpensive_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:nut_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:slow_cooker_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:vegetarian_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCategory category:very_easy_recipes cookbook:cherry_cobbler_in_a_crock_pot recipeCookingTechnique cookbook:chopping cookbook:cherry_cobbler_in_a_crock_pot recipeCuisine cookbook:cuisine_of_the_united_states cookbook:cherry_cobbler_in_a_crock_pot recipeCuisine cookbook:louisiana_creole_cuisine cookbook:cherry_cobbler_in_a_crock_pot recipeCuisine cookbook:new_england_cuisine cookbook:cherry_cobbler_in_a_crock_pot recipeEquipment cookbook:slow_cooker cookbook:cherry_cobbler_in_a_crock_pot recipeFoodstuff cookbook:butter cookbook:cherry_cobbler_in_a_crock_pot recipeFoodstuff cookbook:cherry cookbook:cherry_cobbler_in_a_crock_pot recipeFoodstuff cookbook:nuts_and_seeds cookbook:cherry_cobbler_in_a_crock_pot recipeIngredient "¼ cup chopped nuts" cookbook:cherry_cobbler_in_a_crock_pot recipeIngredient "⅛ cup softened butter" cookbook:cherry_cobbler_in_a_crock_pot recipeIngredient "1 can (16 ounce) cherry pie filling" cookbook:cherry_cobbler_in_a_crock_pot recipeIngredient "1 cup yellow cake mix" cookbook:cherry_cobbler_in_a_crock_pot recipeIngredient "Ice cream, as desired" cookbook:cherry_cobbler_in_a_crock_pot recipeInstructions ["Pour cherry pie filling into a slow cooker, spreading it evenly across the bottom of the crock.","In a medium-size bowl, combine cake mix and butter until the mixture is crumbly.","Sprinkle evenly over cherries.","Sprinkle nuts evenly over cake mix.","Set slow cooker on LOW, cover and allow to cook for 3 hours.","Serve hot, right from the slow cooker, or serve over ice cream, if desired."] cookbook:cherry_cobbler_in_a_crock_pot recipeNotes "* Any fruit pie filling will do. * Refrigerate extra portions of this cobbler (''Like that's going to happen!'') and mix it into hot oatmeal or yogurt for a breakfast treat. " cookbook:cherry_cobbler_in_a_crock_pot recipeYield you think i'm gonna share?? cookbook:cherry_cobbler_in_a_crock_pot totalTime "3 hours" cookbook:cherry_cobbler_in_a_crock_pot type cookbook:recipes cookbook:cherry_cobbler_in_a_crock_pot url https://en.wikibooks.org/wiki/Cookbook:Cherry_Cobbler_in_a_Crock_Pot cookbook:cherry_delight name "Cherry Delight" cookbook:cherry_delight recipeCategory category:baking_recipes cookbook:cherry_delight recipeCategory category:cheesecake_recipes cookbook:cherry_delight recipeCategory category:cherry_recipes cookbook:cherry_delight recipeFoodstuff cookbook:cream_cheese cookbook:cherry_delight recipeFoodstuff cookbook:graham_cracker cookbook:cherry_delight recipeFoodstuff cookbook:margarine cookbook:cherry_delight recipeFoodstuff cookbook:powdered_sugar cookbook:cherry_delight recipeFoodstuff cookbook:sugar cookbook:cherry_delight recipeFoodstuff cookbook:whipped_cream cookbook:cherry_delight recipeIngredient "¾ c. melted margarine" cookbook:cherry_delight recipeIngredient "1½ c. powdered sugar" cookbook:cherry_delight recipeIngredient "1 can cherry pie filling" cookbook:cherry_delight recipeIngredient "1 large pkg. of cream cheese" cookbook:cherry_delight recipeIngredient "2 pkgs. Graham crackers (crushed)" cookbook:cherry_delight recipeIngredient "2 pkgs. whipped cream or Dream Whip (frozen non-dairy topping)" cookbook:cherry_delight recipeIngredient "2 T. sugar" cookbook:cherry_delight recipeInstructions ["Line a large Pyrex pan with Graham crust mixture.","Bake 8 min. at 325\u00b0F (160\u00b0C).","Mix cream cheese and powdered sugar together.","Make Dream Whip according to directions.","Blend cream cheese and sugar mixture.","Place this mixture into crust.","Top with cherry pie filling."] cookbook:cherry_delight type cookbook:recipes cookbook:cherry_delight url https://en.wikibooks.org/wiki/Cookbook:Cherry_Delight cookbook:cherry label "cherries" cookbook:cherry label "cherry" cookbook:cherry label "dried cherries" cookbook:_cherry label "maraschino cherries" cookbook:cherry label "maraschino cherries" cookbook:cherry name "Cherry" cookbook:cherry_pie label "cherry pie" cookbook:cherry type cookbook:fruits cookbook:cherry type cookbook:ingredients cookbook:cherry url https://en.wikibooks.org/wiki/Cookbook:Cherry cookbook:chervil label "chervil" cookbook:chervil name "Chervil" cookbook:chervil type cookbook:ingredients cookbook:chervil type cookbook:spices_and_herbs cookbook:chervil url https://en.wikibooks.org/wiki/Cookbook:Chervil cookbook:chess_pie difficulty 1 cookbook:chess_pie label "chess pie" cookbook:chess_pie name "Chess Pie" cookbook:chess_pie recipeCategory category:baking_recipes cookbook:chess_pie recipeCategory category:dessert_recipes cookbook:chess_pie recipeCategory category:pie_recipes cookbook:chess_pie recipeCategory category:recipes_with_metric_units cookbook:chess_pie recipeCategory category:very_easy_recipes cookbook:chess_pie recipeFoodstuff cookbook:butter cookbook:chess_pie recipeFoodstuff cookbook:egg cookbook:chess_pie recipeFoodstuff cookbook:sugar cookbook:chess_pie recipeFoodstuff cookbook:vanilla cookbook:chess_pie recipeFoodstuff cookbook:vinegar cookbook:chess_pie recipeIngredient "1 stick butter" cookbook:chess_pie recipeIngredient "1 tablespoon vinegar" cookbook:chess_pie recipeIngredient "1 teaspoon vanilla" cookbook:chess_pie recipeIngredient "2.5 cups (600g) white sugar" cookbook:chess_pie recipeIngredient "3 eggs" cookbook:chess_pie recipeIngredient "9 inch (22cm) pre-made pie crust" cookbook:chess_pie recipeInstructions ["Preheat oven to 375\u00b0F (190\u00b0C)","Mix sugar, butter, and vinegar in saucepan. Bring to a boil.","Beat eggs in bowl.","Add contents of saucepan to eggs, then add vanilla.","Pour mixture into pie crust.","Cook pie in 375\u00b0F (190\u00b0C) oven for 35 minutes.","Let cool."] cookbook:chess_pie recipeYield 8 cookbook:chess_pie totalTime "35 minutes + cooling" cookbook:chess_pie type cookbook:recipes cookbook:chess_pie url https://en.wikibooks.org/wiki/Cookbook:Chess_Pie cookbook:chestnut label "chestnut" cookbook:chestnut label "chestnuts" cookbook:chestnut name "Chestnut" cookbook:chestnut type cookbook:ingredients cookbook:chestnut type cookbook:nuts_and_seeds cookbook:chestnut url https://en.wikibooks.org/wiki/Cookbook:Chestnut cookbook:chew_bread difficulty 1 cookbook:chew_bread name "Chew Bread" cookbook:chew_bread recipeCategory category:baking_recipes cookbook:chew_bread recipeCategory category:bread_recipes cookbook:chew_bread recipeCategory category:dessert_recipes cookbook:chew_bread recipeCategory category:holiday_recipes cookbook:chew_bread recipeCategory category:inexpensive_recipes cookbook:chew_bread recipeCategory category:nut_recipes cookbook:chew_bread recipeCategory category:recipes_with_metric_units cookbook:chew_bread recipeCategory category:southern_u.s._recipes cookbook:chew_bread recipeCategory category:vegetarian_recipes cookbook:chew_bread recipeCategory category:very_easy_recipes cookbook:chew_bread recipeCookingTechnique cookbook:baking cookbook:chew_bread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chew_bread recipeCuisine cookbook:southern_cuisine cookbook:chew_bread recipeEquipment cookbook:beater cookbook:chew_bread recipeEquipment cookbook:oven cookbook:chew_bread recipeEquipment cookbook:pots_and_pans cookbook:chew_bread recipeInstructions ["Preheat oven to 350\u00b0F (175C).","Combine all ingredients except nuts and mix well with cake mixer.","Add nuts and stir in well.","Pour into greased and floured 9x13-inch (23x33 cm) pan and bake oven for 35 to 40 minutes."] cookbook:chew_bread recipeYield 6 cookbook:chew_bread totalTime "1 hour" cookbook:chew_bread type cookbook:recipes cookbook:chew_bread url https://en.wikibooks.org/wiki/Cookbook:Chew_Bread cookbook:chewy_ginger_cookies label "chewy ginger cookies" cookbook:chewy_ginger_cookies name "Chewy Ginger Cookies" cookbook:chewy_ginger_cookies recipeCategory category:baking_recipes cookbook:chewy_ginger_cookies recipeCategory category:cookie_recipes cookbook:chewy_ginger_cookies recipeCategory category:featured_recipes cookbook:chewy_ginger_cookies recipeCategory category:ginger_recipes cookbook:chewy_ginger_cookies recipeCategory category:molasses_recipes cookbook:chewy_ginger_cookies recipeCategory category:recipes_with_images cookbook:chewy_ginger_cookies recipeCategory category:recipes_with_metric_units cookbook:chewy_ginger_cookies recipeCookingTechnique cookbook:baking cookbook:chewy_ginger_cookies recipeEquipment cookbook:cookie_sheet cookbook:chewy_ginger_cookies recipeEquipment cookbook:oven cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:baking_soda cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:brown_sugar cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:butter cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:cinnamon cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:clove cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:egg cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:flour cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:ginger cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:molasses cookbook:chewy_ginger_cookies recipeFoodstuff cookbook:salt cookbook:chewy_ginger_cookies recipeIngredient "¾ cup butter, softened" cookbook:chewy_ginger_cookies recipeIngredient "¼ cup molasses" cookbook:chewy_ginger_cookies recipeIngredient "½ tsp. ground cinnamon" cookbook:chewy_ginger_cookies recipeIngredient "½ tsp. salt" cookbook:chewy_ginger_cookies recipeIngredient "1 egg" cookbook:chewy_ginger_cookies recipeIngredient "1 tsp. ground cloves" cookbook:chewy_ginger_cookies recipeIngredient "1 tsp. ground ginger" cookbook:chewy_ginger_cookies recipeIngredient "2½ cups flour" cookbook:chewy_ginger_cookies recipeIngredient "2 cup brown sugar" cookbook:chewy_ginger_cookies recipeIngredient "2 tsp. baking soda" cookbook:chewy_ginger_cookies recipeIngredient "extra sugar for coating" cookbook:chewy_ginger_cookies recipeInstructions ["Preheat oven to 350\u00b0F (200\u00b0C or Gas Mark 4).","Cream the butter and the sugar.","Add the egg and stir in the molasses.","Combine the baking soda, flour, spices and salt in a separate bowl.","Combine the wet and dry mixtures.","Shape into small (2.5 cm\/1 inch diameter) balls and roll in granulated sugar.","Place on greased cookie sheet. Do not flatten balls.","Bake for about 11 minutes. One way to tell they are done is when the cookies are cracked but the dough inside the cracks doesn't look quite finished. Beyond that they will be too done."] cookbook:chewy_ginger_cookies type cookbook:recipes cookbook:chewy_ginger_cookies url https://en.wikibooks.org/wiki/Cookbook:Chewy_Ginger_Cookies cookbook:chia label "chia" cookbook:chia_seed label "chia seeds" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction label "chicago sirloin with cabernet balsamic reduction" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction name "Chicago Sirloin with Cabernet Balsamic Reduction" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeCategory category:beef_recipes cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeCategory category:grilled_recipes cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeCategory category:main_course_recipes cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeCategory category:medium_expensive_recipes cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeCategory category:vinegar_recipes cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeCategory category:wine_recipes cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeCookingTechnique cookbook:barbecuing cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeCookingTechnique cookbook:sautéing cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeEquipment cookbook:saucepan cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeFoodstuff cookbook:beef cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeFoodstuff cookbook:garlic cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeFoodstuff cookbook:olive_oil cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeFoodstuff cookbook:onion cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeFoodstuff cookbook:pepper cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeFoodstuff cookbook:shallot cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeFoodstuff cookbook:vinegar cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeFoodstuff cookbook:wine cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "1 cup balsamic vinegar" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "1 cup Cabernet Sauvignon" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "2 tbsp extra virgin olive oil" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "4 cloves shallots" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "8-10 cloves of garlic" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "⅓ large white onion" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "Montreal steak seasoning" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "pepper" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeIngredient "Two 8 oz (225 g) sirloin steaks" cookbook:chicago_sirloin_with_cabernet_balsamic_reduction recipeInstructions ["Dice the onion, shallots and garlic. Set these aside.","Pre-heat a medium-sized saucepan to low-medium heat and pre-heat the barbecue to high.","Throw the onions in the pan and saut\u00e9 until light yellow.","Add the shallots and garlic to the pan and saut\u00e9 for a few minutes more. Make sure all ingredients are lightly crisped.","Pour in about \u2153 of the wine and \u2153 of the vinegar. Let this simmer and reduce at a lower heat for about 5-10 minutes.","Place the steaks on the barbecue, seasoning with the Montreal steak spice.","Add the rest of the wine and vinegar and season by sprinkling some fresh black pepper on top. Boil off until you no longer smell the alcohol coming from the steaming wine.","Flip the steaks. You want them to be soft on the inside (cooked rare) yet quite charred on the outside, to get that charcoal flavor.","Once the sauce has gone down to about \u2153 of its original volume, take off heat.","Remove steaks from grill and take inside."] cookbook:chicago_sirloin_with_cabernet_balsamic_reduction type cookbook:recipes cookbook:chicago_sirloin_with_cabernet_balsamic_reduction url https://en.wikibooks.org/wiki/Cookbook:Chicago_Sirloin_with_Cabernet_Balsamic_Reduction cookbook:chicha label "chicha" cookbook:chicharrones label "chicharrones" cookbook:chicharrón label "chicharrón" cookbook:chicken_a_la_creme_et_paprique name "Chicken a la Creme et Paprique" cookbook:chicken_a_la_creme_et_paprique recipeCategory category:baked_recipes cookbook:chicken_a_la_creme_et_paprique recipeCategory category:chicken_recipes cookbook:chicken_a_la_creme_et_paprique recipeCategory category:dairy_recipes cookbook:chicken_a_la_creme_et_paprique recipeCategory category:main_course_recipes cookbook:chicken_a_la_creme_et_paprique recipeCategory category:recipes_with_metric_units cookbook:chicken_a_la_creme_et_paprique recipeIngredient "1 tablespoon lemon juice" cookbook:chicken_a_la_creme_et_paprique recipeIngredient "1 tablespoon paprika" cookbook:chicken_a_la_creme_et_paprique recipeIngredient "2 boneless chicken breasts" cookbook:chicken_a_la_creme_et_paprique recipeIngredient "3 slices of Provel (a brand of processed cheese product) or Muenster" cookbook:chicken_a_la_creme_et_paprique recipeIngredient "4 tablespoons half and half" cookbook:chicken_a_la_creme_et_paprique recipeInstructions ["Mix it up in a baking dish.","Bake bake at 400F (205C) until internal temperature reaches 165F (74C)."] cookbook:chicken_a_la_creme_et_paprique type cookbook:recipes cookbook:chicken_a_la_creme_et_paprique url https://en.wikibooks.org/wiki/Cookbook:Chicken_a_la_Creme_et_Paprique cookbook:chicken_alfredo_pizza name "Chicken Alfredo Pizza" cookbook:chicken_alfredo_pizza recipeCategory category:american_recipes cookbook:chicken_alfredo_pizza recipeCategory category:baked_recipes cookbook:chicken_alfredo_pizza recipeCategory category:chicken_recipes cookbook:chicken_alfredo_pizza recipeCategory category:dairy_recipes cookbook:chicken_alfredo_pizza recipeCategory category:main_course_recipes cookbook:chicken_alfredo_pizza recipeCategory category:pasta_sauce_recipes cookbook:chicken_alfredo_pizza recipeCategory category:pizza_recipes cookbook:chicken_alfredo_pizza recipeCategory category:recipes_with_metric_units cookbook:chicken_alfredo_pizza recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chicken_alfredo_pizza recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken_alfredo_pizza recipeCuisine cookbook:new_england_cuisine cookbook:chicken_alfredo_pizza recipeFoodstuff cookbook:cheddar_cheese cookbook:chicken_alfredo_pizza recipeFoodstuff cookbook:cheese cookbook:chicken_alfredo_pizza recipeFoodstuff cookbook:chicken cookbook:chicken_alfredo_pizza recipeFoodstuff cookbook:mozzarella_cheese cookbook:chicken_alfredo_pizza recipeFoodstuff cookbook:pepperoni cookbook:chicken_alfredo_pizza recipeIngredient "2 boneless, skinless chicken breasts ''(more if you like lots of chicken)''" cookbook:chicken_alfredo_pizza recipeIngredient "one large jar of Alfredo sauce" cookbook:chicken_alfredo_pizza recipeIngredient "one or large package of shredded cheese (e.g. cheddar, mozzarella)" cookbook:chicken_alfredo_pizza recipeIngredient "one package of pepperoni ''(it gives it that pizza look)''" cookbook:chicken_alfredo_pizza recipeIngredient "pizza crust - e.g. Basic Pizza Crust (or you can buy the packaged mix for convenience)" cookbook:chicken_alfredo_pizza recipeInstructions ["First you need to cut up the chicken and cook it. No one wants to eat raw chicken.","After that is done, make your crust and put in on a medium sized pizza pan.","Spread some Alfredo sauce on it, and plop some chicken on, make a couple of layers like this then sprinkle your cheese on.","Cook in the oven for about 20 minutes or until the crust is done. The oven temperature should be about 350\u00b0F (175\u00b0C)"] cookbook:chicken_alfredo_pizza type cookbook:recipes cookbook:chicken_alfredo_pizza url https://en.wikibooks.org/wiki/Cookbook:Chicken_Alfredo_Pizza cookbook:chicken_&_pasta_alfredo name "Chicken & Pasta Alfredo" cookbook:chicken_&_pasta_alfredo recipeCategory category:boiled_recipes cookbook:chicken_&_pasta_alfredo recipeCategory category:cheese_recipes cookbook:chicken_&_pasta_alfredo recipeCategory category:chicken_recipes cookbook:chicken_&_pasta_alfredo recipeCategory category:italian_recipes cookbook:chicken_&_pasta_alfredo recipeCategory category:main_course_recipes cookbook:chicken_&_pasta_alfredo recipeCategory category:pasta_recipes cookbook:chicken_&_pasta_alfredo recipeCategory category:pasta_sauce_recipes cookbook:chicken_&_pasta_alfredo recipeCategory category:recipes_with_metric_units cookbook:chicken_&_pasta_alfredo recipeCuisine cookbook:cuisine_of_italy cookbook:chicken_&_pasta_alfredo recipeIngredient "1 1/2 cups shredded cooked chicken, reheated" cookbook:chicken_&_pasta_alfredo recipeIngredient "1 1/2 oz shredded Parmiggiano-Reggiano cheese (not the stuff in the green can)" cookbook:chicken_&_pasta_alfredo recipeIngredient "1 1/2 tbs all-purpose flour" cookbook:chicken_&_pasta_alfredo recipeIngredient "1/2 tsp minced garlic" cookbook:chicken_&_pasta_alfredo recipeIngredient "1/4 cup heavy cream" cookbook:chicken_&_pasta_alfredo recipeIngredient "1/4 cup unsalted butter, divided" cookbook:chicken_&_pasta_alfredo recipeIngredient "2 cups uncooked farfalle pasta" cookbook:chicken_&_pasta_alfredo recipeIngredient "4 oz (115 g) grated mozzarella cheese" cookbook:chicken_&_pasta_alfredo recipeInstructions ["In a gallon (4 liters) of boiling salted water, cook pasta to al dente. Drain and rinse with cold water. Toss with chicken and set aside.","Melt 2 tbs butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color.","Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm."] cookbook:chicken_&_pasta_alfredo type cookbook:recipes cookbook:chicken_&_pasta_alfredo url https://en.wikibooks.org/wiki/Cookbook:Chicken_&_Pasta_Alfredo cookbook:chicken_&_ricotta_paninis name "Chicken & Ricotta Paninis" cookbook:chicken_&_ricotta_paninis recipeCategory category:chicken_recipes cookbook:chicken_&_ricotta_paninis recipeIngredient "1 1/4 cups shredded cooked chicken" cookbook:chicken_&_ricotta_paninis recipeIngredient "8 (1/2 inch) slices white bread" cookbook:chicken_&_ricotta_paninis recipeIngredient "Extra-virgin olive oil" cookbook:chicken_&_ricotta_paninis recipeIngredient "Hot pepper sauce, to taste" cookbook:chicken_&_ricotta_paninis recipeIngredient "Ricotta cheese" cookbook:chicken_&_ricotta_paninis recipeInstructions ["Spread slices of bread liberally with ricotta cheese. Toss chicken with hot sauce and spread on in a single layer evenly on each slice of bread. Top with another slice of bread.","Heat a grill pan or a griddle over medium high heat. Meanwhile, brush sandwiches with extra-virgin olive oil. Place sandwiches on grill, working in batches if necessary, until browned on both sides and cheese is melted. Serve warm.<\/text>"] cookbook:chicken_&_ricotta_paninis type cookbook:recipes cookbook:chicken_&_ricotta_paninis url https://en.wikibooks.org/wiki/Cookbook:Chicken_&_Ricotta_Paninis cookbook:chicken_and_andouille_sausage_gumbo difficulty 8 cookbook:chicken_and_andouille_sausage_gumbo label "gumbo" cookbook:chicken_and_andouille_sausage_gumbo name "Chicken and Andouille Sausage Gumbo" cookbook:chicken_and_andouille_sausage_gumbo name "Gumbo" cookbook:chicken_and_andouille_sausage_gumbo recipeCategory category:chicken_recipes cookbook:chicken_and_andouille_sausage_gumbo recipeCategory category:louisiana_recipes cookbook:chicken_and_andouille_sausage_gumbo recipeCategory category:recipes_with_metric_units cookbook:chicken_and_andouille_sausage_gumbo recipeCategory category:sausage_recipes cookbook:chicken_and_andouille_sausage_gumbo recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken_and_andouille_sausage_gumbo recipeFoodstuff cookbook:cayenne_pepper cookbook:chicken_and_andouille_sausage_gumbo recipeFoodstuff cookbook:flour cookbook:chicken_and_andouille_sausage_gumbo recipeFoodstuff cookbook:salt cookbook:chicken_and_andouille_sausage_gumbo recipeFoodstuff cookbook:the_trinity cookbook:chicken_and_andouille_sausage_gumbo recipeIngredient "1 cup (240 g) flour" cookbook:chicken_and_andouille_sausage_gumbo recipeIngredient "1 cup (240 ml) canola oil" cookbook:chicken_and_andouille_sausage_gumbo recipeIngredient "Andouille sausage or other spicy sausage (about 1/2 lb or 1/4 kg)" cookbook:chicken_and_andouille_sausage_gumbo recipeIngredient "cayenne pepper to taste" cookbook:chicken_and_andouille_sausage_gumbo recipeIngredient "Chicken breasts (about 2 lbs or 1 kg)" cookbook:chicken_and_andouille_sausage_gumbo recipeIngredient "Chicken stock or equivalent" cookbook:chicken_and_andouille_sausage_gumbo recipeIngredient "salt to taste" cookbook:chicken_and_andouille_sausage_gumbo recipeIngredient "Trinity (all chopped to 1/4" inch)" cookbook:chicken_and_andouille_sausage_gumbo recipeInstructions ["Brown outside of chicken breasts in small amount of oil then set aside.","Make a roux in a large saucepan.","Add Trinity to roux and soften.","Slowly stir in water.","Cut up chicken breasts and add to gumbo to cook until done.","Slice up sausage and add 1\/2 hour later.","Simmer. Serve in a bowl with a little rice and green onions on top. Gumbo will be better if left over night and eaten the next day."] cookbook:chicken_and_andouille_sausage_gumbo recipeNotes "*Refer to reputable cooking website for genuine recipes. This one is very simplified and will really disappoint. *Hot sauce can be added to taste. *Fil\u00e9 may be added to thicken individual servings as served. *Use home-made chicken stock instead of water. Water has no flavor by itself, and store-bought chicken stock has way too much salt. " cookbook:chicken_and_andouille_sausage_gumbo recipeYield 12 cookbook:chicken_and_andouille_sausage_gumbo totalTime "3-4 hours" cookbook:chicken_and_andouille_sausage_gumbo type cookbook:recipes cookbook:chicken_and_andouille_sausage_gumbo url https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Andouille_Sausage_Gumbo cookbook:chicken_and_andouille_sausage_gumbo url https://en.wikibooks.org/wiki/Cookbook:Gumbo cookbook:chicken_and_black-eyed_pea_stew name "Chicken and Black-eyed Pea Stew" cookbook:chicken_and_black-eyed_pea_stew recipeCategory category:boiled_recipes cookbook:chicken_and_black-eyed_pea_stew recipeCategory category:chicken_recipes cookbook:chicken_and_black-eyed_pea_stew recipeCategory category:curry_recipes cookbook:chicken_and_black-eyed_pea_stew recipeCategory category:main_course_recipes cookbook:chicken_and_black-eyed_pea_stew recipeCategory category:stew_recipes cookbook:chicken_and_black-eyed_pea_stew recipeCookingTechnique cookbook:al_dente cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:black-eyed_pea cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:carrot cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:celery cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:chicken cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:chicken_stock cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:chiles cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:curry_powder cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:garlic cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:ginger cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:lemon cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:onion cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:pepper cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:salt cookbook:chicken_and_black-eyed_pea_stew recipeFoodstuff cookbook:tomato cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 1/2 tsp. salt" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 1 cup of dry black-eyed peas (or approx. 2 cups from a can)" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 1 cup of long corn rice, preferably brown rice" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 1 pound of chicken meat, e.g., two chicken legs including with the bones" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 1 stalk of celery including the leaves, chopped, approx. 1/2-1 cup" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 1 tsp. black pepper, preferably freshly crushed peppercorns" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 2-3 tbsp. (neutral tasting) vegetable oil or chicken fat (e.g. from previous soup)" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 2 carrots, chopped, approx. 2 cups" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 2 cups canned tomatoes (crushed or diced), or 1 pounds of fresh tomatoes, diced." cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 2 cups of chicken stock or broth; can use liquid from canned tomatoe (if using); alternatively water or vegetable stock" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 2 medium to hot chili peppers (optional)" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 2 medium white or red onions, chopped, approx. 2 cups" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 2 tsp. of curry powder stirred into the juice of 1/2 a lemon" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* 6 cloves garlic, minced" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "Final spices" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "Grains" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "Legumes" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "Liquid" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "Meat" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "Oil / Fat" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "* piece of ginger, minced to give 1-2 tablespoons" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "Spices" cookbook:chicken_and_black-eyed_pea_stew recipeIngredient "Vegetables" cookbook:chicken_and_black-eyed_pea_stew recipeInstructions ["If using dry black-eyed peas, wash, then cook for 20 minutes, until al dente. When done, drain.","Meanwhile, prepare onions, carrots, celery, and saut\u00e9 in oil or fat for 5 minutes.","Add spices (garlic, ginger, salt, pepper) and saut\u00e9 for 2 more minutes.","Add rice to vegetable mix, stir in.","Add stock and tomatoes, bring to a boil.","Add the cooked black-eyed peas.","Add meat, cook a further 5 minutes, turn heat to low, let simmer for 30-40 minutes.","The meal is ready when the rice is soft.","Then, add chili peppers and curry-lemon paste, cook for 10 more minutes. Serve.","This dish works well as a vegetarian dish. Just omit the chicken, and increase the amount of black-eye peas by 50%."] cookbook:chicken_and_black-eyed_pea_stew type cookbook:recipes cookbook:chicken_and_black-eyed_pea_stew url https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Black-eyed_Pea_Stew cookbook:chicken_and_corn_empanadas difficulty 3 cookbook:chicken_and_corn_empanadas name "Chicken and Corn Empanadas" cookbook:chicken_and_corn_empanadas recipeCategory category:baked_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:bread_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:caribbean_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:cheese_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:chicken_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:corn_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:inexpensive_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:main_course_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:meat_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:medium_difficulty_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:south_american_recipes cookbook:chicken_and_corn_empanadas recipeCategory category:vegetable_recipes cookbook:chicken_and_corn_empanadas recipeCookingTechnique cookbook:baking cookbook:chicken_and_corn_empanadas recipeCookingTechnique cookbook:beat cookbook:chicken_and_corn_empanadas recipeCookingTechnique cookbook:dice cookbook:chicken_and_corn_empanadas recipeCuisine cookbook:caribbean_cuisines cookbook:chicken_and_corn_empanadas recipeCuisine cookbook:cuisine_of_peru cookbook:chicken_and_corn_empanadas recipeCuisine cookbook:south_american_cuisines cookbook:chicken_and_corn_empanadas recipeEquipment cookbook:frying_pan cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:bell_pepper cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:cheese cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:chicken cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:corn cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:egg cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:onion cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:oregano cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:pepper cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:salt cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:vegetable_oil cookbook:chicken_and_corn_empanadas recipeFoodstuff cookbook:water cookbook:chicken_and_corn_empanadas recipeIngredient "1½ cup frozen corn kernels" cookbook:chicken_and_corn_empanadas recipeIngredient "1 cup diced Oso Sweet onions" cookbook:chicken_and_corn_empanadas recipeIngredient "1 diced red bell pepper" cookbook:chicken_and_corn_empanadas recipeIngredient "1 egg, lightly beaten with 1 tablespoon water" cookbook:chicken_and_corn_empanadas recipeIngredient "1 teaspoon (hot) crushed red pepper, ''optional''" cookbook:chicken_and_corn_empanadas recipeIngredient "2 14-ounce packages frozen crescent rolls" cookbook:chicken_and_corn_empanadas recipeIngredient "2 tablespoons vegetable oil" cookbook:chicken_and_corn_empanadas recipeIngredient "2 teaspoons oregano" cookbook:chicken_and_corn_empanadas recipeIngredient "3 cups (1 pound) diced cooked chicken" cookbook:chicken_and_corn_empanadas recipeIngredient "6 ounces shredded Monterey Jack cheese" cookbook:chicken_and_corn_empanadas recipeIngredient "Kosher salt and fresh ground black pepper to taste" cookbook:chicken_and_corn_empanadas recipeInstructions ["In large skillet, heat oil and lightly brown onions.","Add pepper, crushed red peppers (if desired), corn, and oregano, and cook 5 minutes over moderate heat or until liquid has mostly cooked away.","Remove from heat; stir in chicken and cheese, season to taste and chill.","Unroll crescent dough into two perforated squares.","Place one square over second square.","Roll out with a little flour to form a single large rectangular sheet.","Cut out four circles about 5 in inches in diameter.","Repeat with remaining package of rolls.","Refrigerate circles on waxed paper until firm, about 30 minutes.","Spoon \u00bc cup filling into center of each circle, leaving a 1-inch border.","Brush edges with egg mixture.","Fold over to seal, stretching dough slightly.","Press edges together while pushing out any air pockets.","Seal by crimping with the tines of a fork.","Brush top with egg wash.","Prick with fork.","Arrange empanadas on buttered and floured baking pan.","Refrigerate until ready to bake, up to two days ahead of time.","Preheat oven to 400\u00b0F.","Bake 25 to 30 minutes or until puffy and brown and filling in bubbling hot."] cookbook:chicken_and_corn_empanadas recipeNotes "* Use rotisserie-roasted chicken. * Oso Sweet onions are the winter sweet onion from Chile, in season from January to March. They have record-high sugar content, crisp texture, and mild flavor. * Vidalias would be a reasonable onion substitute if Oso Sweet onions cannot be found. * You can use this as a base to experiment with any filling or combination you desire. " cookbook:chicken_and_corn_empanadas recipeYield 6 cookbook:chicken_and_corn_empanadas totalTime "2 hours" cookbook:chicken_and_corn_empanadas type cookbook:recipes cookbook:chicken_and_corn_empanadas url https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Corn_Empanadas cookbook:chicken_and_spaghetti label "chicken and spaghetti" cookbook:chicken_and_spaghetti name "Chicken and Spaghetti" cookbook:chicken_and_spaghetti recipeCategory category:boiled_recipes cookbook:chicken_and_spaghetti recipeCategory category:chicken_recipes cookbook:chicken_and_spaghetti recipeCategory category:main_course_recipes cookbook:chicken_and_spaghetti recipeCategory category:pan_fried_recipes cookbook:chicken_and_spaghetti recipeCategory category:pasta_recipes cookbook:chicken_and_spaghetti recipeIngredient "1 cinnamon stick" cookbook:chicken_and_spaghetti recipeIngredient "1 tin of tomatoes, or 300g of high-quality, fresh tomatoes" cookbook:chicken_and_spaghetti recipeIngredient "2 large onions, finely chopped" cookbook:chicken_and_spaghetti recipeIngredient "3 bay leaves" cookbook:chicken_and_spaghetti recipeIngredient "3 tablespoons of olive oil" cookbook:chicken_and_spaghetti recipeIngredient "3 tablespoons of tomato paste" cookbook:chicken_and_spaghetti recipeIngredient "4 cloves of garlic, finely chopped" cookbook:chicken_and_spaghetti recipeIngredient "Chicken pieces (one per person)" cookbook:chicken_and_spaghetti recipeIngredient "Half cup of red wine (shiraz)" cookbook:chicken_and_spaghetti recipeIngredient "Half tablespoon of finely chopped, fresh parsley" cookbook:chicken_and_spaghetti type cookbook:recipes cookbook:chicken_and_spaghetti url https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Spaghetti cookbook:chicken_biryani label "chicken biryani" cookbook:chicken_biryani name "Chicken Biryani" cookbook:chicken_biryani recipeCategory category:baked_recipes cookbook:chicken_biryani recipeCategory category:chicken_recipes cookbook:chicken_biryani recipeCategory category:cumin_recipes cookbook:chicken_biryani recipeCategory category:indian_recipes cookbook:chicken_biryani recipeCategory category:main_course_recipes cookbook:chicken_biryani recipeCategory category:recipes_with_images cookbook:chicken_biryani recipeCategory category:recipes_with_metric_units cookbook:chicken_biryani recipeCategory category:recipes_without_cooking_time cookbook:chicken_biryani recipeCategory category:rice_recipes cookbook:chicken_biryani recipeCategory category:yogurt_recipes cookbook:chicken_biryani recipeCookingTechnique cookbook:marinating cookbook:chicken_biryani recipeCuisine cookbook:cuisine_of_india cookbook:chicken_biryani recipeFoodstuff cookbook:cardamom cookbook:chicken_biryani recipeFoodstuff cookbook:chicken cookbook:chicken_biryani recipeFoodstuff cookbook:chiles cookbook:chicken_biryani recipeFoodstuff cookbook:cinnamon cookbook:chicken_biryani recipeFoodstuff cookbook:clove cookbook:chicken_biryani recipeFoodstuff cookbook:cumin cookbook:chicken_biryani recipeFoodstuff cookbook:garlic cookbook:chicken_biryani recipeFoodstuff cookbook:ginger cookbook:chicken_biryani recipeFoodstuff cookbook:lemon_juice cookbook:chicken_biryani recipeFoodstuff cookbook:oil_and_fat cookbook:chicken_biryani recipeFoodstuff cookbook:onion cookbook:chicken_biryani recipeFoodstuff cookbook:pepper cookbook:chicken_biryani recipeFoodstuff cookbook:rice cookbook:chicken_biryani recipeFoodstuff cookbook:saffron cookbook:chicken_biryani recipeFoodstuff cookbook:salt cookbook:chicken_biryani recipeFoodstuff cookbook:tomato cookbook:chicken_biryani recipeFoodstuff cookbook:turmeric cookbook:chicken_biryani recipeFoodstuff cookbook:yogurt cookbook:chicken_biryani recipeIngredient "½ cup tomatoes, puréed" cookbook:chicken_biryani recipeIngredient "10 cm (4 inches) cinnamon stick" cookbook:chicken_biryani recipeIngredient "1.5 cm ginger, peeled and sliced" cookbook:chicken_biryani recipeIngredient "1 teaspoon cumin" cookbook:chicken_biryani recipeIngredient "1 teaspoon turmeric powder" cookbook:chicken_biryani recipeIngredient "2 chilis, chopped" cookbook:chicken_biryani recipeIngredient "2 cups rice (preferably Basmati)" cookbook:chicken_biryani recipeIngredient "300 ml (10 oz) yoghurt" cookbook:chicken_biryani recipeIngredient "3 cloves of garlic, crushed and chopped" cookbook:chicken_biryani recipeIngredient "500g (1 lb) chicken" cookbook:chicken_biryani recipeIngredient "5-6 strands saffron" cookbook:chicken_biryani recipeIngredient "5 black pepper corns" cookbook:chicken_biryani recipeIngredient "5 large onions, chopped" cookbook:chicken_biryani recipeIngredient "6 tablespoons oil" cookbook:chicken_biryani recipeIngredient "8 cardamom pods" cookbook:chicken_biryani recipeIngredient "8 cloves" cookbook:chicken_biryani recipeIngredient "Salt to taste" cookbook:chicken_biryani recipeInstructions ["Cook soaked and washed rice.(Preferably Basmati Rice)","Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, tomato pur\u00e9e","Heat oil in a cooker and add onions, cook till onions turn golden brown. Add these to the chicken.","Grease a heavy bottomed deep and wide mouthed pan. Place a layer of rice. Put in the masala (the chicken and marinade) Top with the rest of the rice and put the saffron on top","Heat in the oven for 1 - 1\u00bd hours at 150\u00b0C (300\u00b0F); to check whether ready, cut into a piece of chicken to see if it is cooked.","Serve the biryani with yoghurt on the side","[http:\/\/showmethecurry.com\/2008\/02\/04\/chicken-biryani\/ Chicken Biryani Video Demonstration]","[http:\/\/www.currydishes.com\/Indian-Recipes\/chicken-biryani.html Recipe for making Chicken Biryani]","[http:\/\/briyani.net Briyani.Net] An website exclusively dedicated for Biryani and allied dishes"] cookbook:chicken_biryani type cookbook:recipes cookbook:chicken_biryani url https://en.wikibooks.org/wiki/Cookbook:Chicken_Biryani cookbook:chicken_bog name "Chicken Bog" cookbook:chicken_bog recipeCategory category:chicken_recipes cookbook:chicken_bog recipeFoodstuff cookbook:bacon cookbook:chicken_bog recipeFoodstuff cookbook:bell_pepper cookbook:chicken_bog recipeFoodstuff cookbook:butter cookbook:chicken_bog recipeFoodstuff cookbook:chicken cookbook:chicken_bog recipeFoodstuff cookbook:onion cookbook:chicken_bog recipeFoodstuff cookbook:rice cookbook:chicken_bog recipeIngredient "1 1/2 lb. smoked sausage" cookbook:chicken_bog recipeIngredient "1/2 lb smoked sausage; sliced" cookbook:chicken_bog recipeIngredient "1 3 lb chicken" cookbook:chicken_bog recipeIngredient "1 (3 to 3 1/2 pound) whole chicken" cookbook:chicken_bog recipeIngredient "1/4 lb bacon" cookbook:chicken_bog recipeIngredient "1 5lb to 6 lb fat hen" cookbook:chicken_bog recipeIngredient "1 cup. chopped onion" cookbook:chicken_bog recipeIngredient "1 cup long-grain rice" cookbook:chicken_bog recipeIngredient "1 med onion; finely chopped" cookbook:chicken_bog recipeIngredient "1 packet "chicken and herb" seasoning" cookbook:chicken_bog recipeIngredient "1 small green bell pepper" cookbook:chicken_bog recipeIngredient "1 small onion (about the size of a lemon or smaller)" cookbook:chicken_bog recipeIngredient "1 stick butter (1/4 lb.), if needed" cookbook:chicken_bog recipeIngredient "1 tablespoon dried parsley flakes" cookbook:chicken_bog recipeIngredient "1 tablespoon poultry seasoning" cookbook:chicken_bog recipeIngredient "1 tb salt" cookbook:chicken_bog recipeIngredient "1 tsp. black pepper" cookbook:chicken_bog recipeIngredient "1 whole onion" cookbook:chicken_bog recipeIngredient "2 1/2 cups long-grain rice" cookbook:chicken_bog recipeIngredient "2 1/2 lb. chicken pieces" cookbook:chicken_bog recipeIngredient "2 bay leaves" cookbook:chicken_bog recipeIngredient "2 cups. long grain rice" cookbook:chicken_bog recipeIngredient "2 lb. long grain white rice ''(not instant rice)''" cookbook:chicken_bog recipeIngredient "2 ribs celery, washed and snapped in halves or quarters (leaves and all)" cookbook:chicken_bog recipeIngredient "2 tablespoons butter" cookbook:chicken_bog recipeIngredient "2 Tbsp. herb seasoning" cookbook:chicken_bog recipeIngredient "6 cups water" cookbook:chicken_bog recipeIngredient "salt and black pepper" cookbook:chicken_bog recipeIngredient "Salt and fresh-ground black pepper, to taste" cookbook:chicken_bog recipeIngredient "water" cookbook:chicken_bog recipeInstructions ["In a large soup pot, kettle, or deep-sided heavy casserole with top, put onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt and pepper.","Rinse the chicken and place on top of the other ingredients in the pot. Add enough water to cover the chicken and bring to a boil, uncovered, over medium-high heat.","Reduce heat, cover and simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork.","Remove chicken to a platter to cool. Strain broth from pot (you should have about 8 cups; if you have more, set aside for another use).","Return 8 cups broth to the pot and bring to a boil over high heat. Pour in rice and return to a boil. Adjust heat to lowest possible setting, stir and cover.","Cook 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry. Add more of the broth if necessary.","While the rice is cooking, skin and remove chicken meat from the bones; discard bones and skin. Cut meat into bite-sized pieces and set aside.","When the rice is cooked, add the boneless chicken and butter. Stir together carefully, taste to correct seasoning and serve. Or keep pot covered over low heat until ready to serve."] cookbook:chicken_bog type cookbook:recipes cookbook:chicken_bog url https://en.wikibooks.org/wiki/Cookbook:Chicken_Bog cookbook:chicken_broccoli_alfredo name "Chicken Broccoli Alfredo" cookbook:chicken_broccoli_alfredo recipeCategory category:baked_recipes cookbook:chicken_broccoli_alfredo recipeCategory category:boiled_recipes cookbook:chicken_broccoli_alfredo recipeCategory category:broccoli_recipes cookbook:chicken_broccoli_alfredo recipeCategory category:chicken_recipes cookbook:chicken_broccoli_alfredo recipeCategory category:dairy_recipes cookbook:chicken_broccoli_alfredo recipeCategory category:pasta_recipes cookbook:chicken_broccoli_alfredo recipeCategory category:pasta_sauce_recipes cookbook:chicken_broccoli_alfredo recipeCategory category:recipes_with_metric_units cookbook:chicken_broccoli_alfredo recipeCookingTechnique cookbook:baking cookbook:chicken_broccoli_alfredo recipeCookingTechnique cookbook:sautéing cookbook:chicken_broccoli_alfredo recipeEquipment cookbook:frying_pan cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:butter cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:chicken cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:cream cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:flour cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:garlic_powder cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:half_and_half cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:lemon_juice cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:oil_and_fat cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:onion cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:oregano cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:parmesan_cheese cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:parsley cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:pasta cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:shallot cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:thyme cookbook:chicken_broccoli_alfredo recipeFoodstuff cookbook:za'atar cookbook:chicken_broccoli_alfredo recipeIngredient "¼ cup chopped small onion or shallot" cookbook:chicken_broccoli_alfredo recipeIngredient "½ cup grated Parmesan cheese" cookbook:chicken_broccoli_alfredo recipeIngredient "½ cup lemon juice" cookbook:chicken_broccoli_alfredo recipeIngredient "½ teaspoon garlic powder" cookbook:chicken_broccoli_alfredo recipeIngredient "¼ teaspoon oregano" cookbook:chicken_broccoli_alfredo recipeIngredient "½ teaspoon red pepper" cookbook:chicken_broccoli_alfredo recipeIngredient "1 cup cream, or half and half if preferred" cookbook:chicken_broccoli_alfredo recipeIngredient "1 pound (450 g) boneless chicken breasts" cookbook:chicken_broccoli_alfredo recipeIngredient "1 tablespoon butter" cookbook:chicken_broccoli_alfredo recipeIngredient "1 tablespoon cooking oil" cookbook:chicken_broccoli_alfredo recipeIngredient "1 tablespoon parsley, chopped" cookbook:chicken_broccoli_alfredo recipeIngredient "1 teaspoon thyme" cookbook:chicken_broccoli_alfredo recipeIngredient "2 cups fettuccini pasta" cookbook:chicken_broccoli_alfredo recipeIngredient "2 tablespoons white flour" cookbook:chicken_broccoli_alfredo recipeInstructions ["Heat up oil slightly in a frying pan over a medium flame.","Saut\u00e9 chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.","Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.","Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.","Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.","Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.","Cover and bake for 20 minutes at 350\u00b0F (175\u00b0C).","While chicken is cooking, prepare pasta. When chicken is done, serve immediately."] cookbook:chicken_broccoli_alfredo recipeNotes "* The thyme and oregano can be replaced by 1 teaspoon zaatar " cookbook:chicken_broccoli_alfredo type cookbook:recipes cookbook:chicken_broccoli_alfredo url https://en.wikibooks.org/wiki/Cookbook:Chicken_Broccoli_Alfredo cookbook:chicken_broccoli label "chicken broccoli" cookbook:chicken_broccoli name "Chicken Broccoli" cookbook:chicken_broccoli recipeCategory category:broccoli_recipes cookbook:chicken_broccoli recipeCategory category:chicken_recipes cookbook:chicken_broccoli recipeCategory category:curry_powder_recipes cookbook:chicken_broccoli recipeEquipment cookbook:aluminium_foil cookbook:chicken_broccoli recipeEquipment cookbook:saucepan cookbook:chicken_broccoli recipeFoodstuff cookbook:broccoli cookbook:chicken_broccoli recipeFoodstuff cookbook:chicken cookbook:chicken_broccoli recipeFoodstuff cookbook:curry_powder cookbook:chicken_broccoli recipeFoodstuff cookbook:milk cookbook:chicken_broccoli recipeFoodstuff cookbook:rice cookbook:chicken_broccoli recipeIngredient "1 10.5 oz can of cream of celery soup" cookbook:chicken_broccoli recipeIngredient "14 oz of frozen broccoli" cookbook:chicken_broccoli recipeIngredient "1 lb chopped chicken" cookbook:chicken_broccoli recipeIngredient "1 teaspoon curry powder" cookbook:chicken_broccoli recipeIngredient "4 oz cup mayonnaise" cookbook:chicken_broccoli recipeIngredient "6 oz skim milk" cookbook:chicken_broccoli recipeInstructions ["Cook chicken in saucepan.","Place chicken, broccoli, and other ingredients into a casserole dish.","Cover with foil and bake in oven at 375&nbsp;\u00b0F for 30 minutes.","Serve on rice."] cookbook:chicken_broccoli type cookbook:recipes cookbook:chicken_broccoli url https://en.wikibooks.org/wiki/Cookbook:Chicken_Broccoli cookbook:chicken_brown_rice_soup difficulty 3 cookbook:chicken_brown_rice_soup name "Chicken Brown Rice Soup" cookbook:chicken_brown_rice_soup recipeCategory category:boiled_recipes cookbook:chicken_brown_rice_soup recipeCategory category:chicken_recipes cookbook:chicken_brown_rice_soup recipeCategory category:medium_difficulty_recipes cookbook:chicken_brown_rice_soup recipeCategory category:recipes cookbook:chicken_brown_rice_soup recipeCategory category:recipes_with_metric_units cookbook:chicken_brown_rice_soup recipeCategory category:rice_recipes cookbook:chicken_brown_rice_soup recipeCategory category:soup_recipes cookbook:chicken_brown_rice_soup recipeFoodstuff cookbook:carrot cookbook:chicken_brown_rice_soup recipeFoodstuff cookbook:celery cookbook:chicken_brown_rice_soup recipeFoodstuff cookbook:chicken cookbook:chicken_brown_rice_soup recipeFoodstuff cookbook:olive_oil cookbook:chicken_brown_rice_soup recipeFoodstuff cookbook:onion cookbook:chicken_brown_rice_soup recipeFoodstuff cookbook:parsley cookbook:chicken_brown_rice_soup recipeFoodstuff cookbook:rice cookbook:chicken_brown_rice_soup recipeFoodstuff cookbook:salt cookbook:chicken_brown_rice_soup recipeIngredient "1 container Mrs Dash" cookbook:chicken_brown_rice_soup recipeIngredient "2 pounds (900g) of baby carrots (whole)" cookbook:chicken_brown_rice_soup recipeIngredient "2 pounds (900g) of celery, chopped" cookbook:chicken_brown_rice_soup recipeIngredient "2 pounds (900g) of onions, diced" cookbook:chicken_brown_rice_soup recipeIngredient "2 tablespoons of parsley" cookbook:chicken_brown_rice_soup recipeIngredient "3 pounds (1350g) of brown rice" cookbook:chicken_brown_rice_soup recipeIngredient "3 Swanson Chicken Broth 96 Oz (2.7 kg) each" cookbook:chicken_brown_rice_soup recipeIngredient "5 pounds (2.3 kg) of boneless chicken breast" cookbook:chicken_brown_rice_soup recipeIngredient "olive oil optional" cookbook:chicken_brown_rice_soup recipeIngredient "salt and pepper to taste" cookbook:chicken_brown_rice_soup recipeInstructions ["Cut the boneless chicken breast into small pieces raw and unfrozen.","Fill the stock pot half full with water. Add the chicken and chicken broth in the large stock pot.","Let boil for about an hour.","Stir frequently.","After an hour combine the rest of the ingredients and simmer for 1 hour to 1 hour and 30 minutes.","Stir frequently.","2 Pounds (900g) of Broccoli","2 Pounds (900g) of Cauliflower","2 Pounds (900g) of Corn"] cookbook:chicken_brown_rice_soup recipeYield ? cookbook:chicken_brown_rice_soup totalTime "90 minutes" cookbook:chicken_brown_rice_soup type cookbook:recipes cookbook:chicken_brown_rice_soup url https://en.wikibooks.org/wiki/Cookbook:Chicken_Brown_Rice_Soup cookbook:chicken_cabbage_salad label "chicken cabbage salad" cookbook:chicken_cabbage_salad name "Chicken Cabbage Salad" cookbook:chicken_cabbage_salad recipeCategory category:cabbage_recipes cookbook:chicken_cabbage_salad recipeCategory category:chicken_recipes cookbook:chicken_cabbage_salad recipeCategory category:cilantro_recipes cookbook:chicken_cabbage_salad recipeCategory category:noodle_recipes cookbook:chicken_cabbage_salad recipeCategory category:salad_recipes cookbook:chicken_cabbage_salad recipeCategory category:vinegar_recipes cookbook:chicken_cabbage_salad recipeCookingTechnique cookbook:chopping cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:almond cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:cabbage cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:chicken cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:cilantro cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:green_onion cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:pepper cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:ramen cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:rice_vinegar cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:salt cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:sugar cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:sunflower_seeds cookbook:chicken_cabbage_salad recipeFoodstuff cookbook:vegetable_oil cookbook:chicken_cabbage_salad recipeIngredient "1/2 cup of rice vinegar" cookbook:chicken_cabbage_salad recipeIngredient "1/2 cup of vegetable or canola oil" cookbook:chicken_cabbage_salad recipeIngredient "1/2 cup slivered almonds, toasted" cookbook:chicken_cabbage_salad recipeIngredient "1/2 cup sunflower seeds" cookbook:chicken_cabbage_salad recipeIngredient "1 bunch of cilantro" cookbook:chicken_cabbage_salad recipeIngredient "1 bunch of green onions" cookbook:chicken_cabbage_salad recipeIngredient "1 head cabbage" cookbook:chicken_cabbage_salad recipeIngredient "1 packet of Oriental flavoring (from one of the Ramen packages)" cookbook:chicken_cabbage_salad recipeIngredient "2 cooked chicken breasts" cookbook:chicken_cabbage_salad recipeIngredient "2 packages of ramen noodles, Oriential flavor" cookbook:chicken_cabbage_salad recipeIngredient "Salt, pepper, and sugar to taste" cookbook:chicken_cabbage_salad recipeInstructions ["Chop the cabbage, cilantro (leaves only), and green onion until it is at an even consistency among the three. Mix together.","Add the almonds and sunflower seeds.","Break up the ramen noodles and place in the salad.","Mix oil, rice vinegar, and flavoring. This is now your dressing.","Put dressing over salad and add salt and pepper to taste","Leave salad to sit and absorb flavor for an hour for best taste."] cookbook:chicken_cabbage_salad recipeNotes "* Vegetarian Chicken Patties can be used to replace the chicken breasts * Cooked and cooled ramen noodles can be used for those who don't like crunchy noodles in their salad. * Try browning the noodles & nuts in a little butter, let them cool, and sprinkle on salad. Yum. " cookbook:chicken_cabbage_salad type cookbook:recipes cookbook:chicken_cabbage_salad url https://en.wikibooks.org/wiki/Cookbook:Chicken_Cabbage_Salad cookbook:chicken_cacciatore name "Chicken Cacciatore" cookbook:chicken_cacciatore recipeCategory category:chicken_recipes cookbook:chicken_cacciatore recipeCategory category:italian_recipes cookbook:chicken_cacciatore recipeCategory category:main_course_recipes cookbook:chicken_cacciatore recipeCategory category:mushroom_recipes cookbook:chicken_cacciatore recipeCategory category:recipes_with_metric_units cookbook:chicken_cacciatore recipeCategory category:slow_cooker_recipes cookbook:chicken_cacciatore recipeCategory category:tomato_recipes cookbook:chicken_cacciatore recipeCategory category:wine_recipes cookbook:chicken_cacciatore recipeCookingTechnique cookbook:chopping cookbook:chicken_cacciatore recipeCuisine cookbook:cuisine_of_italy cookbook:chicken_cacciatore recipeFoodstuff cookbook:basil cookbook:chicken_cacciatore recipeFoodstuff cookbook:bay_leaf cookbook:chicken_cacciatore recipeFoodstuff cookbook:broth cookbook:chicken_cacciatore recipeFoodstuff cookbook:chicken cookbook:chicken_cacciatore recipeFoodstuff cookbook:garlic_powder cookbook:chicken_cacciatore recipeFoodstuff cookbook:granulated_sugar cookbook:chicken_cacciatore recipeFoodstuff cookbook:mushroom cookbook:chicken_cacciatore recipeFoodstuff cookbook:onion cookbook:chicken_cacciatore recipeFoodstuff cookbook:oregano cookbook:chicken_cacciatore recipeFoodstuff cookbook:pepper cookbook:chicken_cacciatore recipeFoodstuff cookbook:salt cookbook:chicken_cacciatore recipeFoodstuff cookbook:tomato cookbook:chicken_cacciatore recipeFoodstuff cookbook:wine cookbook:chicken_cacciatore recipeIngredient "10 oz. (280g) can of mushroom pieces, drained" cookbook:chicken_cacciatore recipeIngredient "1 1/2 cups (360ml), chopped onion" cookbook:chicken_cacciatore recipeIngredient "1/2 tsp dried sweet basil" cookbook:chicken_cacciatore recipeIngredient "1/2 tsp liquid gravy browner" cookbook:chicken_cacciatore recipeIngredient "1/4 cup (60ml) of white wine, chicken broth or alcohol-free white wine" cookbook:chicken_cacciatore recipeIngredient "14oz (400g) can of tomatoes with juice" cookbook:chicken_cacciatore recipeIngredient "1/4 tsp garlic powder" cookbook:chicken_cacciatore recipeIngredient "1/4 tsp pepper" cookbook:chicken_cacciatore recipeIngredient "1 Bay leaf" cookbook:chicken_cacciatore recipeIngredient "1 tsp dried whole oregano" cookbook:chicken_cacciatore recipeIngredient "1 tsp granulated sugar" cookbook:chicken_cacciatore recipeIngredient "1 tsp salt" cookbook:chicken_cacciatore recipeIngredient "3lbs (1350g), chicken parts with skin removed" cookbook:chicken_cacciatore recipeIngredient "5 1/2 oz. (155g) can of tomato paste" cookbook:chicken_cacciatore recipeInstructions ["Place onion and chicken in 3 1\/2 quart (3.5L) slow cooker.","Combine next 12 ingredients in a bowl. Stir.","Pour over chicken and cover the chicken.","Cook on low for six to eight hours or on high for three to four hours.","Discard bay leaf."] cookbook:chicken_cacciatore type cookbook:recipes cookbook:chicken_cacciatore url https://en.wikibooks.org/wiki/Cookbook:Chicken_Cacciatore cookbook:chicken_curry difficulty 3 cookbook:chicken_curry_(kare_ayam) label "kare ayam" cookbook:chicken_curry_(kare_ayam) name "Chicken Curry (Kare Ayam)" cookbook:chicken_curry_(kare_ayam) name "Kare Ayam" cookbook:chicken_curry_(kare_ayam) recipeCategory category:chicken_recipes cookbook:chicken_curry_(kare_ayam) recipeCategory category:curry_recipes cookbook:chicken_curry_(kare_ayam) recipeCategory category:indonesian_recipes cookbook:chicken_curry_(kare_ayam) recipeCategory category:main_course_recipes cookbook:chicken_curry_(kare_ayam) recipeCategory category:pan_fried_recipes cookbook:chicken_curry_(kare_ayam) recipeCategory category:recipes_with_metric_units cookbook:chicken_curry_(kare_ayam) recipeCuisine cookbook:cuisine_of_indonesia cookbook:chicken_curry_(kare_ayam) recipeEquipment cookbook:food_processor cookbook:chicken_curry_(kare_ayam) recipeEquipment cookbook:mortar_and_pestle cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:bay_leaf cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:candlenut cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:chicken cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:chiles cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:coconut_milk cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:galangal cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:garlic cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:ginger cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:gula_jawa cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:kaffir_lime_leaf cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:lemongrass cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:oil_and_fat cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:shallot cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:terasi cookbook:chicken_curry_(kare_ayam) recipeFoodstuff cookbook:turmeric cookbook:chicken_curry_(kare_ayam) recipeIngredient "½ tsp galangal root (ground or grated)" cookbook:chicken_curry_(kare_ayam) recipeIngredient "½ tsp salt (to taste)" cookbook:chicken_curry_(kare_ayam) recipeIngredient "¼ tsp terasi (fermented shrimp paste)" cookbook:chicken_curry_(kare_ayam) recipeIngredient "½ tsp turmeric root (ground or grated)" cookbook:chicken_curry_(kare_ayam) recipeIngredient "1 cup (240ml) coconut milk" cookbook:chicken_curry_(kare_ayam) recipeIngredient "1 lb. (450g) boneless, skinless chicken parts" cookbook:chicken_curry_(kare_ayam) recipeIngredient "1 tsp ginger, minced or grated" cookbook:chicken_curry_(kare_ayam) recipeIngredient "1 tsp lemongrass, minced or grated" cookbook:chicken_curry_(kare_ayam) recipeIngredient "2 cloves garlic, minced" cookbook:chicken_curry_(kare_ayam) recipeIngredient "2 Hot chilies (optional)" cookbook:chicken_curry_(kare_ayam) recipeIngredient "2 salam Leaves (Indonesian bay leaves)" cookbook:chicken_curry_(kare_ayam) recipeIngredient "2 tbs cooking oil" cookbook:chicken_curry_(kare_ayam) recipeIngredient "2 tbs gula jawa" cookbook:chicken_curry_(kare_ayam) recipeIngredient "4 kaffir lime leaves" cookbook:chicken_curry_(kare_ayam) recipeIngredient "5 Asian shallots, sliced (or 1/2 cup chopped onions)" cookbook:chicken_curry_(kare_ayam) recipeIngredient "6 kimiri (candlenuts), ground" cookbook:chicken_curry_(kare_ayam) recipeInstructions ["Wash chicken parts.","In a food processor (or mortar and pestle) grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).","In a wok or skillet, cook the paste over medium heat for 1 minute.","Add the chicken parts to the wok and brown.","Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok and saut\u00e9 for another minute.","Add the coconut milk and bring to a light boil.","Simmer on low heat for 10 minutes."] cookbook:chicken_curry_(kare_ayam) recipeNotes "* Serve with white rice (nasi putih), yellow rice (nasi kuning), or coconut rice (nasi uduk). * Top with fried shallots. * Substitute fish, shrimp, or lamb for the chicken. " cookbook:chicken_curry_(kare_ayam) type cookbook:recipes cookbook:chicken_curry_(kare_ayam) url https://en.wikibooks.org/wiki/Cookbook:Chicken_Curry_(Kare_Ayam) cookbook:chicken_curry_(kare_ayam) url https://en.wikibooks.org/wiki/Cookbook:Kare_Ayam cookbook:chicken_curry label "chicken curry" cookbook:chicken_curry_mediterranean name "Chicken Curry Mediterranean" cookbook:chicken_curry_mediterranean name "Late night chicken" cookbook:chicken_curry_mediterranean recipeCategory category:chicken_recipes cookbook:chicken_curry_mediterranean recipeCategory category:curry_recipes cookbook:chicken_curry_mediterranean recipeCategory category:indian_recipes cookbook:chicken_curry_mediterranean recipeCategory category:main_course_recipes cookbook:chicken_curry_mediterranean recipeCategory category:pan_fried_recipes cookbook:chicken_curry_mediterranean recipeCuisine cookbook:cuisine_of_india cookbook:chicken_curry_mediterranean recipeIngredient "1/2 lemon" cookbook:chicken_curry_mediterranean recipeIngredient "2 tbsp dried basil" cookbook:chicken_curry_mediterranean recipeIngredient "2 tbsp garam masala (mix of red chile, coriander, black pepper, ginger, cumin, cardamom, cinnamon, cloves and anise seed)" cookbook:chicken_curry_mediterranean recipeIngredient "2 tbsp olive oil" cookbook:chicken_curry_mediterranean recipeIngredient "5 medium spicy long green chillies (slit in half along their length)" cookbook:chicken_curry_mediterranean recipeIngredient "5 tbsp milk" cookbook:chicken_curry_mediterranean recipeIngredient "6 cloves of garlic, smashed" cookbook:chicken_curry_mediterranean recipeIngredient "chicken (preferably a big pair of breasts, with bones)" cookbook:chicken_curry_mediterranean recipeIngredient "salt to taste" cookbook:chicken_curry_mediterranean recipeInstructions ["Marinate the chicken for about 1\/2-1 hr in the rest of the ingredients.","Heat a pan and cook, covered, over low heat, until tender."] cookbook:chicken_curry_mediterranean type cookbook:recipes cookbook:chicken_curry_mediterranean url https://en.wikibooks.org/wiki/Cookbook:Chicken_Curry_Mediterranean cookbook:chicken_curry_mediterranean url https://en.wikibooks.org/wiki/Cookbook:Late_night_chicken cookbook:chicken_curry name "Chicken Curry" cookbook:chicken_curry recipeCategory category:chicken_recipes cookbook:chicken_curry recipeCategory category:curry_recipes cookbook:chicken_curry recipeCategory category:indian_recipes cookbook:chicken_curry recipeCategory category:main_course_recipes cookbook:chicken_curry recipeCategory category:medium_difficulty_recipes cookbook:chicken_curry recipeCategory category:pakistani_recipes cookbook:chicken_curry recipeCategory category:pan_fried_recipes cookbook:chicken_curry recipeCuisine cookbook:cuisine_of_india cookbook:chicken_curry recipeCuisine cookbook:cuisine_of_pakistan cookbook:chicken_curry recipeFoodstuff cookbook:cardamom cookbook:chicken_curry recipeFoodstuff cookbook:chicken cookbook:chicken_curry recipeFoodstuff cookbook:chili_powder cookbook:chicken_curry recipeFoodstuff cookbook:cinnamon cookbook:chicken_curry recipeFoodstuff cookbook:clove cookbook:chicken_curry recipeFoodstuff cookbook:coriander cookbook:chicken_curry recipeFoodstuff cookbook:garlic cookbook:chicken_curry recipeFoodstuff cookbook:ginger cookbook:chicken_curry recipeFoodstuff cookbook:onion cookbook:chicken_curry recipeFoodstuff cookbook:salt cookbook:chicken_curry recipeFoodstuff cookbook:tomato cookbook:chicken_curry recipeFoodstuff cookbook:turmeric cookbook:chicken_curry recipeIngredient "½ teaspoon garlic paste" cookbook:chicken_curry recipeIngredient "½ teaspoon red chili powder" cookbook:chicken_curry recipeIngredient "1½ teaspoon ginger paste" cookbook:chicken_curry recipeIngredient "1½ teaspoon of coriander" cookbook:chicken_curry recipeIngredient "1½ teaspoon salt" cookbook:chicken_curry recipeIngredient "1/4 ounce mixed spice powder (½ stick of cinnamon, 3 cardamom pods, 6 cloves; ground to a powder in a spice grinder or coffee grinder)" cookbook:chicken_curry recipeIngredient "1lb chicken" cookbook:chicken_curry recipeIngredient "1 medium onion" cookbook:chicken_curry recipeIngredient "1 teaspoon ginger paste" cookbook:chicken_curry recipeIngredient "2 medium tomatoes, diced" cookbook:chicken_curry recipeIngredient "a little bit of chilly powder" cookbook:chicken_curry recipeIngredient "a pinch of turmeric" cookbook:chicken_curry recipeIngredient "optional: 10 teaspoons of plain yogurt" cookbook:chicken_curry recipeInstructions ["Marinate the chicken - clean the chicken and cut into small pieces. Add all the marinade ingredients and mix well. Set aside for 45 minutes to let flavors seep in.","Chop the onions into small pieces and fry on a medium heat.","Add the diced tomatoes, ginger and garlic.","After the onions turn golden brown add the marinated chicken.","When the chicken in almost done (95%) add the spice powder.","Cook until the meat is tender.","[http:\/\/showmethecurry.com\/2008\/04\/21\/spicy-chicken-curry\/ How to make Spicy Chicken Curry - video demonstration]"] cookbook:chicken_curry recipeYield 4 cookbook:chicken_curry totalTime "1hr 15 minutes" cookbook:chicken_curry type cookbook:recipes cookbook:chicken_curry url https://en.wikibooks.org/wiki/Cookbook:Chicken_Curry cookbook:chicken,_easy_onion recipeCategory category:american_recipes cookbook:chicken,_easy_onion recipeCategory category:baked_recipes cookbook:chicken,_easy_onion recipeCategory category:egg_recipes cookbook:chicken,_easy_onion recipeCategory category:inexpensive_recipes cookbook:chicken,_easy_onion recipeCategory category:onion_recipes cookbook:chicken,_easy_onion recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chicken,_easy_onion recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken,_easy_onion recipeCuisine cookbook:new_england_cuisine cookbook:chicken,_easy_onion type cookbook:recipes cookbook:chicken_fajitas label "chicken fajitas" cookbook:chicken_fajitas name "Chicken Fajitas" cookbook:chicken_fajitas recipeCategory category:chicken_recipes cookbook:chicken_fajitas recipeCategory category:onion_recipes cookbook:chicken_fajitas recipeCategory category:pan_fried_recipes cookbook:chicken_fajitas recipeCategory category:tex-mex_recipes cookbook:chicken_fajitas recipeCategory category:tortilla_recipes cookbook:chicken_fajitas recipeIngredient "1-2 lb (1/2 to 1 kg) of skinless, boneless chicken breast" cookbook:chicken_fajitas recipeIngredient "1/2 yellow onion" cookbook:chicken_fajitas recipeIngredient "1 green bell pepper" cookbook:chicken_fajitas recipeIngredient "1 red bell pepper" cookbook:chicken_fajitas recipeIngredient "1 Tbsp Crushed Red Pepper (or to suit your taste)" cookbook:chicken_fajitas recipeIngredient "1 Tbsp Olive Oil" cookbook:chicken_fajitas recipeIngredient "1 tsp Cumin (or to suit your taste)" cookbook:chicken_fajitas recipeInstructions ["Cut chicken into roughly 1x1 inch (2.5 x 2.5 cm) pieces","Marinate the chicken with a spoonful of turmeric, salt and black pepper","Cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok.","While meat is cooking, chop\/julienne vegetables (red pepper, green pepper, and onion)","When meat is completely cooked, add vegetables, stir frequently so that all are evenly cooked.","Remove from heat when vegetables are soft","Serve with tortilla shells and any of the following toppings: cheese, sour cream, lettuce, tomato, onions, guacamole"] cookbook:chicken_fajitas type cookbook:recipes cookbook:chicken_fajitas url https://en.wikibooks.org/wiki/Cookbook:Chicken_Fajitas cookbook:chicken#foodborne_organisms_associated_with_chicken label "clean then rinse the chicken" cookbook:chicken_fried_rice label "chicken fried rice" cookbook:chicken_fried_rice name "Chicken fried rice" cookbook:chicken_fried_rice name "Chicken Fried Rice" cookbook:chicken_fried_rice recipeCategory category:chicken_recipes cookbook:chicken_fried_rice recipeCategory category:easy_recipes cookbook:chicken_fried_rice recipeCategory category:fried_rice_recipes cookbook:chicken_fried_rice recipeCategory category:rice_recipes cookbook:chicken_fried_rice recipeCategory category:vegetable_recipes cookbook:chicken_fried_rice recipeFoodstuff cookbook:butter cookbook:chicken_fried_rice recipeFoodstuff cookbook:carrot cookbook:chicken_fried_rice recipeFoodstuff cookbook:chicken cookbook:chicken_fried_rice recipeFoodstuff cookbook:garlic cookbook:chicken_fried_rice recipeFoodstuff cookbook:green_onion cookbook:chicken_fried_rice recipeFoodstuff cookbook:pepper cookbook:chicken_fried_rice recipeFoodstuff cookbook:rice cookbook:chicken_fried_rice recipeFoodstuff cookbook:salt cookbook:chicken_fried_rice recipeFoodstuff cookbook:worcestershire_sauce cookbook:chicken_fried_rice recipeIngredient "1¼ tbsp. Worcestershire sauce" cookbook:chicken_fried_rice recipeIngredient "1 cup (550 g) cooked rice" cookbook:chicken_fried_rice recipeIngredient "1 tbsp. pepper" cookbook:chicken_fried_rice recipeIngredient "1 tbsp. salt" cookbook:chicken_fried_rice recipeIngredient "200 g carrot" cookbook:chicken_fried_rice recipeIngredient "200 g minced raw chicken" cookbook:chicken_fried_rice recipeIngredient "2 red chillies, cut small 1 cm" cookbook:chicken_fried_rice recipeIngredient "2 scallion, cut 1 cm" cookbook:chicken_fried_rice recipeIngredient "2 tbsp. butter" cookbook:chicken_fried_rice recipeIngredient "2 tbsp. oyster sauce" cookbook:chicken_fried_rice recipeIngredient "3 cloves garlic, crushed and minced" cookbook:chicken_fried_rice recipeInstructions ["Melt the butter on the non-stick pan. Fry the garlic, chilli and scallion, stir for 15 seconds.","Add the chicken and carrot. Cook until the chicken changes color (from pink to white).","Add the rice, and then the oyster sauce, Worcestershire sauce, salt and pepper. Continue to cook until combined well.","Serve hot with the dressing."] cookbook:chicken_fried_rice type cookbook:recipes cookbook:chicken_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Chicken_fried_rice cookbook:chicken_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Chicken_Fried_Rice cookbook:chicken-fried_steak difficulty 2 cookbook:chicken-fried_steak label "chicken-fried steak" cookbook:chicken-fried_steak name "Chicken-fried Steak" cookbook:chicken-fried_steak recipeCategory category:beef_recipes cookbook:chicken-fried_steak recipeCategory category:easy_recipes cookbook:chicken-fried_steak recipeCategory category:gravy_recipes cookbook:chicken-fried_steak recipeCategory category:main_course_recipes cookbook:chicken-fried_steak recipeCategory category:pan_fried_recipes cookbook:chicken-fried_steak recipeCategory category:texas_recipes cookbook:chicken-fried_steak recipeFoodstuff cookbook:egg cookbook:chicken-fried_steak recipeFoodstuff cookbook:flour cookbook:chicken-fried_steak recipeFoodstuff cookbook:pepper cookbook:chicken-fried_steak recipeIngredient "1/3 cup chicken broth" cookbook:chicken-fried_steak recipeIngredient "1 cup whole milk, combined with 1/4 cup heavy cream" cookbook:chicken-fried_steak recipeIngredient "1 tbsp kosher salt" cookbook:chicken-fried_steak recipeIngredient "2 eggs, beaten" cookbook:chicken-fried_steak recipeIngredient "2 tbsp freshly ground black pepper" cookbook:chicken-fried_steak recipeIngredient "2 tbsp smoked paprika" cookbook:chicken-fried_steak recipeIngredient "3 beef cube steaks, 1/2 inch thick" cookbook:chicken-fried_steak recipeIngredient "3 tbsp bacon drippings, divided" cookbook:chicken-fried_steak recipeIngredient "white flour, as needed plus 3 tbsp" cookbook:chicken-fried_steak recipeInstructions ["Pour 2 tbsp drippings into a 12 inch cast-iron skillet.","Preheat pan at medium high heat.","*Wet hand, drip 1 drop of water in pan to test the heat. If it sizzles, it's hot enough. Not too much water though or it may sizzle so much you get hot grease on you!","Mix eggs with seasonings.","Trim each steak.","Dip steaks into eggs.","Dredge steak into flour thoroughly on both sides.","When the pan is hot enough, put steaks in pan in a triangle formation.","Fry until golden brown, 4 minutes per side.","Remove steak(s) from pan and place in a 200 degree oven.","Pour remaining drippings into pan and lower heat to medium. Add flour and cook, whisking, until light blonde color is achieved.","Add chicken broth and deglaze pan, whisking. Add cream mixture and bring to a boil. Reduce heat to low and cook until gravy coats back of spoon.","Drizzle over steaks and serve.","When heating the pan in step 2. Wet hand, drip 1 drop of water in pan to test the heat. If it sizzles, it's hot enough. Not too much water though or it may sizzle so much you get hot grease on you!","Don't let the gravy get too thick."] cookbook:chicken-fried_steak recipeYield 2 cookbook:chicken-fried_steak totalTime "20 minutes" cookbook:chicken-fried_steak type cookbook:recipes cookbook:chicken-fried_steak url https://en.wikibooks.org/wiki/Cookbook:Chicken-fried_Steak cookbook:chicken_jalfrezi label "chicken jalfrezi" cookbook:chicken_karahi label "karahi chicken" cookbook:chicken_karahi name "Chicken Karahi" cookbook:chicken_karahi type cookbook:recipes cookbook:chicken_karahi url https://en.wikibooks.org/wiki/Cookbook:Chicken_Karahi cookbook:chicken label "boneless, skinless chicken breasts" cookbook:chicken label "chicken" cookbook:chicken label "chicken breast" cookbook:chicken label "chicken breast halves" cookbook:chicken label "chicken breasts" cookbook:chicken label "chicken entree" cookbook:chicken label "chicken fat" cookbook:chicken label "chicken feet" cookbook:chicken label "chicken fillet" cookbook:chicken label "chicken powder" cookbook:chicken label "chicken thighs" cookbook:chicken label "chicken wings" cookbook:chicken label "hen" cookbook:chicken_liver label "chicken liver" cookbook:chicken_livers label "chicken livers" cookbook:chicken_livers name "Chicken Livers" cookbook:chicken_livers recipeCategory category:chicken_recipes cookbook:chicken_livers recipeCategory category:liver_recipes cookbook:chicken_livers recipeCategory category:pan_fried_recipes cookbook:chicken_livers recipeCategory category:southern_u.s._recipes cookbook:chicken_livers recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken_livers recipeCuisine cookbook:southern_cuisine cookbook:chicken_livers recipeIngredient "Chicken Livers" cookbook:chicken_livers recipeIngredient "Flour" cookbook:chicken_livers recipeIngredient "Salt and Pepper, to taste" cookbook:chicken_livers recipeInstructions ["Trim the [[sinews ]] [[https:\/\/www.google.com\/search?site=&source=hp&q=sinews+&btnK=Google+Search]] from the livers.","Coat the livers in flour and knock off any excess.","Carefully place the livers in a hot, oiled pan.","Fry for 2-3 minutes on each side, until golden brown on the outside and just pink on the inside.","Serve hot.","Cayenne pepper can also be added to the flour.","Chicken livers are sometimes cooked with chicken gizzards and chicken heart; while heart are cooked very much like livers, gizzards require additional cooking time due to their density."] cookbook:chicken_livers type cookbook:recipes cookbook:chicken_livers url https://en.wikibooks.org/wiki/Cookbook:Chicken_Livers cookbook:chicken_lumpia difficulty 3 cookbook:chicken_lumpia label "chicken lumpia" cookbook:chicken_lumpia name "Chicken Lumpia" cookbook:chicken_lumpia recipeCategory category:chicken_recipes cookbook:chicken_lumpia recipeCategory category:deep_fried_recipes cookbook:chicken_lumpia recipeCategory category:filipino_recipes cookbook:chicken_lumpia recipeCategory category:ground_pork_recipes cookbook:chicken_lumpia recipeCategory category:inexpensive_recipes cookbook:chicken_lumpia recipeCategory category:medium_difficulty_recipes cookbook:chicken_lumpia recipeCategory category:recipes_with_metric_units cookbook:chicken_lumpia recipeCategory category:side_dish_recipes cookbook:chicken_lumpia recipeCookingTechnique cookbook:chopping cookbook:chicken_lumpia recipeCookingTechnique cookbook:frying cookbook:chicken_lumpia recipeCuisine cookbook:cuisine_of_the_philippines cookbook:chicken_lumpia recipeEquipment cookbook:saucepan cookbook:chicken_lumpia recipeEquipment cookbook:tongs cookbook:chicken_lumpia recipeFoodstuff cookbook:chicken cookbook:chicken_lumpia recipeFoodstuff cookbook:egg cookbook:chicken_lumpia recipeFoodstuff cookbook:oil_and_fat cookbook:chicken_lumpia recipeFoodstuff cookbook:onion cookbook:chicken_lumpia recipeFoodstuff cookbook:pepper cookbook:chicken_lumpia recipeFoodstuff cookbook:pork cookbook:chicken_lumpia recipeFoodstuff cookbook:salt cookbook:chicken_lumpia recipeFoodstuff cookbook:soy_sauce cookbook:chicken_lumpia recipeFoodstuff cookbook:water_chestnut cookbook:chicken_lumpia recipeIngredient "½ cup chopped onion" cookbook:chicken_lumpia recipeIngredient "¼ cup soy sauce" cookbook:chicken_lumpia recipeIngredient "1½ pounds (680 g) ground chicken or pork" cookbook:chicken_lumpia recipeIngredient "2 packages small-to-medium size egg roll wrappers (also called "wonton wrappers"), about 40 wrappers, total" cookbook:chicken_lumpia recipeIngredient "4 cups cooking oil" cookbook:chicken_lumpia recipeIngredient "4 eggs" cookbook:chicken_lumpia recipeIngredient "⅓ cup chopped water chestnuts" cookbook:chicken_lumpia recipeIngredient "salt and freshly ground black pepper, to taste" cookbook:chicken_lumpia recipeIngredient "sweet and sour sauce" cookbook:chicken_lumpia recipeInstructions ["In a large bowl, combine meat, water chestnuts, onion, eggs, soy sauce, salt, and pepper.","Mix well and set aside.","On a clean, dry surface, place one egg roll wrapper with one corner facing you (like a baseball diamond).","Place about 1 tablespoon of the meat mixture in the center of the wrapper.","Dip your fingers in a glass of water and lightly wet the corner pointing away from you (second base).","Fold the corner closest to you (home base) over the mixture, then fold the side corners over that and roll away from your body.","The wet corner should seal the roll.","Repeat the process with the remaining ingredients.","Place the rolls in large zip-close plastic bags and freeze overnight.","In a large saucepan, heat the oil to about 350\u00b0F (175\u00b0C) (use an instant cooking thermometer), or until it begins to shimmer and the oil bubbles lightly when a wooden chopstick is inserted.","Using tongs, place each frozen lumpia roll in the hot oil and fry until brown, about 3 to 4 minutes.","Use tongs to turn rolls to ensure even cooking.","Remove the rolls to a plate covered with paper towels to absorb excess oil."] cookbook:chicken_lumpia recipeNotes "* Serve with sweet and sour sauce. " cookbook:chicken_lumpia recipeYield 6 to 8 cookbook:chicken_lumpia totalTime "active: 1 hour<br>24 hours start to finish" cookbook:chicken_lumpia type cookbook:recipes cookbook:chicken_lumpia url https://en.wikibooks.org/wiki/Cookbook:Chicken_Lumpia cookbook:chicken_madras label "chicken madras" cookbook:chicken_madras name "Chicken Madras" cookbook:chicken_madras recipeCategory category:boiled_recipes cookbook:chicken_madras recipeCategory category:chicken_recipes cookbook:chicken_madras recipeCategory category:curry_recipes cookbook:chicken_madras recipeCategory category:indian_recipes cookbook:chicken_madras recipeCategory category:pan_fried_recipes cookbook:chicken_madras recipeCategory category:stew_recipes cookbook:chicken_madras recipeCategory category:tomato_recipes cookbook:chicken_madras recipeCuisine cookbook:cuisine_of_india cookbook:chicken_madras recipeFoodstuff cookbook:cardamom cookbook:chicken_madras recipeFoodstuff cookbook:cayenne_pepper cookbook:chicken_madras recipeFoodstuff cookbook:chicken cookbook:chicken_madras recipeFoodstuff cookbook:coriander cookbook:chicken_madras recipeFoodstuff cookbook:cumin cookbook:chicken_madras recipeFoodstuff cookbook:garam_masala cookbook:chicken_madras recipeFoodstuff cookbook:garlic cookbook:chicken_madras recipeFoodstuff cookbook:ginger cookbook:chicken_madras recipeFoodstuff cookbook:lemon cookbook:chicken_madras recipeFoodstuff cookbook:onion cookbook:chicken_madras recipeFoodstuff cookbook:turmeric cookbook:chicken_madras recipeIngredient "1/2 teaspoon of ground coriander" cookbook:chicken_madras recipeIngredient "1/2 teaspoon of ground ginger" cookbook:chicken_madras recipeIngredient "1 jar of tomato puree" cookbook:chicken_madras recipeIngredient "1 teaspoon of ground cumin" cookbook:chicken_madras recipeIngredient "1 teaspoon of ground turmeric" cookbook:chicken_madras recipeIngredient "2 large onions" cookbook:chicken_madras recipeIngredient "2 teaspoons of ground cayenne pepper" cookbook:chicken_madras recipeIngredient "3 teaspoons of garam masala" cookbook:chicken_madras recipeIngredient "4 chicken breasts" cookbook:chicken_madras recipeIngredient "4 cloves of garlic" cookbook:chicken_madras recipeIngredient "8 cardamom pods" cookbook:chicken_madras recipeIngredient "juice of 1/2 a lemon" cookbook:chicken_madras recipeInstructions ["Find a large saucepan or frying pan which has a lid, place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.","Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.","Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.","Add the diced chicken and stir until the chicken is cooked through.","Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardamom pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionally (if the sauce starts to stick to the pan add some water)","After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.","Serve"] cookbook:chicken_madras type cookbook:recipes cookbook:chicken_madras url https://en.wikibooks.org/wiki/Cookbook:Chicken_Madras cookbook:chicken_marinade name "Chicken Marinade" cookbook:chicken_marinade recipeCategory category:marinade_recipes cookbook:chicken_marinade recipeIngredient "10 sprigs thyme, finely chopped" cookbook:chicken_marinade recipeIngredient "1/2 cup chicken broth" cookbook:chicken_marinade recipeIngredient "1/4 cup extra-virgin olive oil" cookbook:chicken_marinade recipeIngredient "1/4 cup honey" cookbook:chicken_marinade recipeIngredient "1 tbsp finely grated lemon zest" cookbook:chicken_marinade recipeIngredient "2 tbsp black pepper" cookbook:chicken_marinade recipeIngredient "2 tbsp lemon pepper" cookbook:chicken_marinade recipeIngredient "2 tbsp minced garlic" cookbook:chicken_marinade recipeIngredient "2 tbsp salt" cookbook:chicken_marinade recipeIngredient "2 tbsp Worcestershire sauce" cookbook:chicken_marinade recipeIngredient "3/4 cup white wine" cookbook:chicken_marinade recipeIngredient "3 sprigs rosemary, finely chopped" cookbook:chicken_marinade recipeIngredient "3 tbsp cayenne pepper" cookbook:chicken_marinade recipeInstructions ["Combine all ingredients in a gallon size zip-top bag. Refrigerate for up to 2 weeks.<\/text>"] cookbook:chicken_marinade type cookbook:recipes cookbook:chicken_marinade url https://en.wikibooks.org/wiki/Cookbook:Chicken_Marinade cookbook:chicken_marsala_ii name "Awesome Chicken Marsala" cookbook:chicken_marsala_ii name "Chicken Marsala II" cookbook:chicken_marsala_ii recipeCategory category:chicken_recipes cookbook:chicken_marsala_ii recipeCategory category:italian_recipes cookbook:chicken_marsala_ii recipeCategory category:main_course_recipes cookbook:chicken_marsala_ii recipeCategory category:marsala_wine_recipes cookbook:chicken_marsala_ii recipeCategory category:pan_fried_recipes cookbook:chicken_marsala_ii recipeCategory category:recipes_with_metric_units cookbook:chicken_marsala_ii recipeCategory category:rosemary_recipes cookbook:chicken_marsala_ii recipeCategory category:thyme_recipes cookbook:chicken_marsala_ii recipeCuisine cookbook:cuisine_of_italy cookbook:chicken_marsala_ii recipeInstructions ["Combine 1\/4-1\/2 cup (depending on how thick you like it) all-purpose flour with rosemary and thyme in a gallon size zip-top bag. Set aside.","Pound chicken breasts flat under a water-spritzed sheet of plastic wrap with a pie plate and a heavy food can, or pound down lightly with a tenderizing hammer. Depending on the size of the chicken breasts, you may first wish to cut them vertically or horizontally to achieve the desired serving sizes and shapes. Season each piece with kosher salt and freshly ground black pepper.","Dip each piece of chicken into eggs then toss in seasoned flour.","Heat oil in large stainless steel skillet over medium high heat. (don't even think about using a nonstick surface) Add chicken breasts and cook until deeply browned on each side. Remove and keep warm.","Add marsala to pan and ignite either by tilting or fire stick\/lighter. Whisk to loosen browned bits until reduced by 3\/4.","Add remaining ingredients to pan and whisk to combine. Add chicken breasts and lower heat to medium low heat. Simmer for 7 minutes.","Serve warm with garlic bread and some espresso."] cookbook:chicken_marsala_ii type cookbook:recipes cookbook:chicken_marsala_ii url https://en.wikibooks.org/wiki/Cookbook:Awesome_Chicken_Marsala cookbook:chicken_marsala_ii url https://en.wikibooks.org/wiki/Cookbook:Chicken_Marsala_II cookbook:chicken_marsala label "chicken marsala" cookbook:chicken_marsala name "Chicken Marsala" cookbook:chicken_marsala recipeIngredient "1/4 cup water" cookbook:chicken_marsala recipeIngredient "1 package (about 2 cups) sugar snap peas" cookbook:chicken_marsala recipeIngredient "2 cups mushrooms" cookbook:chicken_marsala recipeIngredient "2 tbsp chopped parsley" cookbook:chicken_marsala recipeIngredient "2 tsp rosemary" cookbook:chicken_marsala recipeIngredient "3/4 cup marsala wine" cookbook:chicken_marsala recipeIngredient "Chicken cutlets (about 3 pounds)" cookbook:chicken_marsala recipeIngredient "Flour" cookbook:chicken_marsala url https://en.wikibooks.org/wiki/Cookbook:Chicken_Marsala cookbook:chicken_mull name "Chicken mull" cookbook:chicken_mull name "Chicken Mull" cookbook:chicken_mull recipeCategory category:chicken_recipes cookbook:chicken_mull recipeCategory category:meat_recipes cookbook:chicken_mull recipeCategory category:southern_u.s._recipes cookbook:chicken_mull recipeCategory category:stew_recipes cookbook:chicken_mull recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken_mull recipeCuisine cookbook:southern_cuisine cookbook:chicken_mull recipeFoodstuff cookbook:butter cookbook:chicken_mull recipeFoodstuff cookbook:chicken cookbook:chicken_mull recipeFoodstuff cookbook:condensed_milk cookbook:chicken_mull recipeFoodstuff cookbook:milk cookbook:chicken_mull recipeFoodstuff cookbook:pepper cookbook:chicken_mull recipeFoodstuff cookbook:salt cookbook:chicken_mull recipeFoodstuff cookbook:stock cookbook:chicken_mull recipeIngredient "1–2 cans (each 14.5 U.S. fluid ounces, about 430&nbsp;ml) chicken broth (if using boneless, skinless chicken parts)" cookbook:chicken_mull recipeIngredient "1/2 gallon (about 2 liters) whole milk" cookbook:chicken_mull recipeIngredient "1 can (12 U.S. fluid ounces, about 350&nbsp;ml) evaporated milk" cookbook:chicken_mull recipeIngredient "1 stick (1/2 cup, about 110&nbsp;g) of butter" cookbook:chicken_mull recipeIngredient "Ground black pepper" cookbook:chicken_mull recipeIngredient "Hot sauce" cookbook:chicken_mull recipeIngredient "Salt" cookbook:chicken_mull recipeIngredient "Saltines" cookbook:chicken_mull recipeIngredient "Whole chicken or equivalent amount of chicken parts as desired" cookbook:chicken_mull recipeInstructions ["In a large boiler, parboil chicken or parts until completely cooked","Turn heat to medium","Remove chicken from water and allow to cool","Remove chicken from bone if using whole chicken or bone-in parts","Using a meat grinder, grind chicken (alternately, cut into small pieces)","Add chicken back to chicken stock","If using skinless chicken parts, add chicken broth","Add stick of butter","Add can of evaporated milk","Add milk to fill boiler","Salt and pepper to taste","Stir well","If you did not use all the milk, you can add more as you empty the boiler with servings."] cookbook:chicken_mull type cookbook:recipes cookbook:chicken_mull url https://en.wikibooks.org/wiki/Cookbook:Chicken_mull cookbook:chicken_mull url https://en.wikibooks.org/wiki/Cookbook:Chicken_Mull cookbook:chicken name "Chicken" cookbook:chicken_paprika label "chicken paprika" cookbook:chicken_paprikash label "chicken paprikash" cookbook:chicken_paprikash name "Chicken Paprikash" cookbook:chicken_paprikash recipeCategory category:chicken_recipes cookbook:chicken_paprikash recipeCategory category:dumpling_recipes cookbook:chicken_paprikash recipeCategory category:hungarian_recipes cookbook:chicken_paprikash recipeCategory category:main_course_recipes cookbook:chicken_paprikash recipeCategory category:paprika_recipes cookbook:chicken_paprikash recipeCategory category:recipes_with_metric_units cookbook:chicken_paprikash recipeCategory category:sour_cream_recipes cookbook:chicken_paprikash recipeCuisine cookbook:cuisine_of_hungary cookbook:chicken_paprikash recipeFoodstuff cookbook:bacon cookbook:chicken_paprikash recipeFoodstuff cookbook:chicken cookbook:chicken_paprikash recipeFoodstuff cookbook:egg cookbook:chicken_paprikash recipeFoodstuff cookbook:flour cookbook:chicken_paprikash recipeFoodstuff cookbook:oil_and_fat cookbook:chicken_paprikash recipeFoodstuff cookbook:onion cookbook:chicken_paprikash recipeFoodstuff cookbook:paprika cookbook:chicken_paprikash recipeFoodstuff cookbook:salt cookbook:chicken_paprikash recipeFoodstuff cookbook:sour_cream cookbook:chicken_paprikash recipeFoodstuff cookbook:water cookbook:chicken_paprikash recipeIngredient "1 whole chicken, cut up (skin optional)" cookbook:chicken_paprikash recipeIngredient "2-3 cups (480g - 700g) flour" cookbook:chicken_paprikash recipeIngredient "2-3 eggs" cookbook:chicken_paprikash recipeIngredient "2 standard size containers of sour cream" cookbook:chicken_paprikash recipeIngredient "bacon grease or oil" cookbook:chicken_paprikash recipeIngredient "onion (not red)" cookbook:chicken_paprikash recipeIngredient "paprika" cookbook:chicken_paprikash recipeIngredient "salt" cookbook:chicken_paprikash recipeIngredient "water" cookbook:chicken_paprikash type cookbook:recipes cookbook:chicken_paprikash url https://en.wikibooks.org/wiki/Cookbook:Chicken_Paprikash cookbook:chicken_parisian name "Chicken Parisian" cookbook:chicken_parisian recipeCategory category:chicken_recipes cookbook:chicken_parisian recipeCategory category:main_course_recipes cookbook:chicken_parisian recipeCategory category:mushroom_recipes cookbook:chicken_parisian recipeCategory category:rice_recipes cookbook:chicken_parisian recipeCategory category:slow_cooker_recipes cookbook:chicken_parisian recipeCategory category:sour_cream_recipes cookbook:chicken_parisian recipeIngredient "1-2 pinches flour (may not be needed)" cookbook:chicken_parisian recipeIngredient "1 box white rice" cookbook:chicken_parisian recipeIngredient "1 can sour cream" cookbook:chicken_parisian recipeIngredient "boneless chicken cuts" cookbook:chicken_parisian recipeIngredient "Cream of Mushroom" cookbook:chicken_parisian recipeIngredient "red/white wine (use cooking wine for more flavor)" cookbook:chicken_parisian recipeInstructions ["Ready the Crock-Pot.","Mix the wine and Cream of Mushroom together in the Crock-Pot. If you added too much wine, sprinkle in some flour to keep the sauce from losing viscosity.","Once the mixture is thoroughly stirred, take the chicken cuts, strip off the fat, and rinse well. Then immerse it in the sauce mixture in the Crock-Pot. Be sure to fully saturate the cuts with it.","Add in a whole can of sour cream, mix around, put the lid on, and set the Crock-Pot to cook for 8 hours.","Around the time that it will be done, boil some rice in a pot. Serve the rice beneath the contents inside the Crock-Pot."] cookbook:chicken_parisian type cookbook:recipes cookbook:chicken_parisian url https://en.wikibooks.org/wiki/Cookbook:Chicken_Parisian cookbook:chicken_parmesan label "chicken parmesan" cookbook:chicken_parmesan name "Chicken Parmesan" cookbook:chicken_parmesan recipeCategory category:baked_recipes cookbook:chicken_parmesan recipeCategory category:cheese_recipes cookbook:chicken_parmesan recipeCategory category:chicken_recipes cookbook:chicken_parmesan recipeCategory category:italian_recipes cookbook:chicken_parmesan recipeCategory category:main_course_recipes cookbook:chicken_parmesan recipeCategory category:pan_fried_recipes cookbook:chicken_parmesan recipeCookingTechnique cookbook:beat cookbook:chicken_parmesan recipeCookingTechnique cookbook:browning cookbook:chicken_parmesan recipeCookingTechnique cookbook:pan_frying cookbook:chicken_parmesan recipeCuisine cookbook:cuisine_of_italy cookbook:chicken_parmesan recipeEquipment cookbook:frying_pan cookbook:chicken_parmesan recipeEquipment cookbook:mixing_bowl cookbook:chicken_parmesan recipeFoodstuff cookbook:bread_crumb cookbook:chicken_parmesan recipeFoodstuff cookbook:chicken cookbook:chicken_parmesan recipeFoodstuff cookbook:egg cookbook:chicken_parmesan recipeFoodstuff cookbook:flour cookbook:chicken_parmesan recipeFoodstuff cookbook:mozzarella_cheese cookbook:chicken_parmesan recipeFoodstuff cookbook:olive_oil cookbook:chicken_parmesan recipeFoodstuff cookbook:parmesan_cheese cookbook:chicken_parmesan recipeFoodstuff cookbook:pasta cookbook:chicken_parmesan recipeFoodstuff cookbook:pepper cookbook:chicken_parmesan recipeFoodstuff cookbook:salt cookbook:chicken_parmesan recipeIngredient "½ cup all purpose flour" cookbook:chicken_parmesan recipeIngredient "½ cup grated Parmesan cheese, divided" cookbook:chicken_parmesan recipeIngredient "½ tsp black pepper, fresh ground if possible" cookbook:chicken_parmesan recipeIngredient "½ tsp salt" cookbook:chicken_parmesan recipeIngredient "1½ cups Italian seasoned bread crumbs" cookbook:chicken_parmesan recipeIngredient "1 16 oz jar spaghetti sauce (or make it fresh)" cookbook:chicken_parmesan recipeIngredient "1 package sliced mozzarella cheese" cookbook:chicken_parmesan recipeIngredient "2 eggs" cookbook:chicken_parmesan recipeIngredient "6 chicken breast halves flattened to ½" thickness" cookbook:chicken_parmesan recipeIngredient "olive oil" cookbook:chicken_parmesan recipeInstructions ["Preheat the oven to 350\u00b0F (175\u00b0C).","Mix the breadcrumbs, salt, black pepper, and half the Parmesan cheese in a mixing bowl.","Beat the eggs in a small bowl.","On the stove, heat olive oil in a large frying pan over medium-high heat","Take each chicken breast and dip it into the flour, then into the eggs, then into the breadcrumb mixture. Make sure to coat it thoroughly.","Pan fry the chicken breasts lightly in the olive oil until brown on both sides. You do not need to cook them through, just brown them. Once brown, the breadcrumbs should stick to the outside.","Pour half a jar of pasta sauce into a shallow baking dish, then lay the chicken out in the pan. Pour the rest of the sauce on top.","Dust the remaining grated Parmesan cheese over the chicken.","Place the dish in the oven and cook for 30 minutes at 350\u00b0F (175\u00b0C).","Remove and add a slice of mozzarella cheese to each chicken breast.","Return to the oven for 10 more minutes to melt the mozzarella.","Serve with pasta."] cookbook:chicken_parmesan type cookbook:recipes cookbook:chicken_parmesan url https://en.wikibooks.org/wiki/Cookbook:Chicken_Parmesan cookbook:chicken_parmigiana difficulty 2 cookbook:chicken_parmigiana name "Chicken Parmigiana" cookbook:chicken_parmigiana recipeCategory category:broiled_recipes cookbook:chicken_parmigiana recipeCategory category:cheese_recipes cookbook:chicken_parmigiana recipeCategory category:chicken_recipes cookbook:chicken_parmigiana recipeCategory category:easy_recipes cookbook:chicken_parmigiana recipeCategory category:italian_recipes cookbook:chicken_parmigiana recipeCategory category:main_course_recipes cookbook:chicken_parmigiana recipeCategory category:pan_fried_recipes cookbook:chicken_parmigiana recipeCategory category:tomato_recipes cookbook:chicken_parmigiana recipeCookingTechnique cookbook:broiling cookbook:chicken_parmigiana recipeCookingTechnique cookbook:dredging cookbook:chicken_parmigiana recipeCookingTechnique cookbook:frying cookbook:chicken_parmigiana recipeCookingTechnique cookbook:simmering cookbook:chicken_parmigiana recipeCuisine cookbook:cuisine_of_italy cookbook:chicken_parmigiana recipeEquipment cookbook:frying_pan cookbook:chicken_parmigiana recipeEquipment cookbook:oven cookbook:chicken_parmigiana recipeEquipment cookbook:saucepan cookbook:chicken_parmigiana recipeFoodstuff cookbook:basil cookbook:chicken_parmigiana recipeFoodstuff cookbook:canola_oil cookbook:chicken_parmigiana recipeFoodstuff cookbook:cheese cookbook:chicken_parmigiana recipeFoodstuff cookbook:chicken cookbook:chicken_parmigiana recipeFoodstuff cookbook:eggplant cookbook:chicken_parmigiana recipeFoodstuff cookbook:flour cookbook:chicken_parmigiana recipeFoodstuff cookbook:garlic cookbook:chicken_parmigiana recipeFoodstuff cookbook:mozzarella_cheese cookbook:chicken_parmigiana recipeFoodstuff cookbook:olive_oil cookbook:chicken_parmigiana recipeFoodstuff cookbook:oregano cookbook:chicken_parmigiana recipeFoodstuff cookbook:parmesan_cheese cookbook:chicken_parmigiana recipeFoodstuff cookbook:pepper cookbook:chicken_parmigiana recipeFoodstuff cookbook:provolone_cheese cookbook:chicken_parmigiana recipeFoodstuff cookbook:salt cookbook:chicken_parmigiana recipeFoodstuff cookbook:smoke_point cookbook:chicken_parmigiana recipeFoodstuff cookbook:stock cookbook:chicken_parmigiana recipeFoodstuff cookbook:veal cookbook:chicken_parmigiana recipeIngredient "1/2 a cup of All-Purpose flour" cookbook:chicken_parmigiana recipeIngredient "1/2 a cup of canola oil (see below if you wish to use olive oil)" cookbook:chicken_parmigiana recipeIngredient "1/2 a cup of shredded mozzarella cheese" cookbook:chicken_parmigiana recipeIngredient "1/2 a cup of tomato puree" cookbook:chicken_parmigiana recipeIngredient "1/2 a teaspoon of dried oregano" cookbook:chicken_parmigiana recipeIngredient "1/4 a cup of grated parmigiano cheese" cookbook:chicken_parmigiana recipeIngredient "1/4 cup of chicken stock" cookbook:chicken_parmigiana recipeIngredient "1/4 teaspoon of dried basil" cookbook:chicken_parmigiana recipeIngredient "1/4 teaspoon of finely crushed black pepper" cookbook:chicken_parmigiana recipeIngredient "1 teaspoon of garlic powder" cookbook:chicken_parmigiana recipeIngredient "1 teaspoon of salt" cookbook:chicken_parmigiana recipeIngredient "2 chicken breasts" cookbook:chicken_parmigiana recipeInstructions ["In a heavy skillet (preferably cast iron), heat the oil on medium heat.","While the oil is heating, use a tenderizing mallet (or the ball of your hand) to pound the chicken breasts to about 1\/2 an inch of thickness. This step is important to ensure the chicken is tender and more importantly to ensure the chicken cooks thoroughly.","Season the chicken breasts with salt and garlic powder.","Dredge the breasts in flour and shake off any excess.","Place both breasts in the heated oil for 3 minutes, then flip and fry for an additional 2 minutes.","Remove the breasts and place on a rack or paper towel.","Turn on an oven, set for broiling.","In a large oven-safe sauce pan, heat the tomato puree and chicken stock until it begins to simmer.","Add the oregano, basil, and pepper to sauce pan and mix","Place cooked chicken breasts in pan and flip a number of times to coat with sauce.","Add mozzarella and parmigiana cheese to the tops of the breasts.","Place in oven for 30-60 seconds. It will burn very quickly so check it frequently.","Remove from oven and serve.","Use thin-sliced chicken cutlets (available at most supermarkets) to avoid the BIG mess and time of pounding.","If pasta is to be served with this meal, it should be timed so that the parmigiana is done right when the pasta is. The pasta should be removed directly from the pot and placed into the pan. The remaining sauce can then be used with the pasta.","This recipe works best with breasts that come from slightly older chickens (such as broiler or fryer chickens). These chickens have a stronger taste but are generally tougher. The tenderizing step takes care of the toughness of the older birds though.","If you do not live in area where fresh tomatoes are grown, canned tomatoes are usually superior to the low-cost ones you will find in the super market.","Tomato puree goes bad very quickly (even in the fridge). Freezing the tomato puree in chunks allows for long-term storage.","For veal parmigiana, follow the same steps except do not tenderize. Veal is already tender enough. The veal can also be cooked for 2 minutes on each side.","Omit the tenderizing step for eggplant parmigiana.","If you want to use fresh garlic instead of powder, add it to the sauce instead of adding it to the chicken breast.","You can also try using other types of Italian cheeses such as provolone cheese or fontina cheese to add more of a "tasty kick" compared to a mild cheese like mozzarella","You may wish to use olive oil. When frying with olive oil, be sure to use a cheap solvent-extracted grade! The fancy grades can not tolerate heat. They have smoke points as low as 200\u00b0F (93\u00b0C), making for both a fire hazard and a source of cancer-causing fumes. Save the cold-pressed extra-virgin olive oil for a salad."] cookbook:chicken_parmigiana recipeYield 2 cookbook:chicken_parmigiana totalTime "30 minutes" cookbook:chicken_parmigiana type cookbook:recipes cookbook:chicken_parmigiana url https://en.wikibooks.org/wiki/Cookbook:Chicken_Parmigiana cookbook:chicken_&_pasta_alfredo type cookbook:recipes cookbook:chicken_pot_pie_i difficulty 1 cookbook:chicken_pot_pie_ii label "chicken pot pie ii" cookbook:chicken_pot_pie_ii name "Chicken Pot Pie II" cookbook:chicken_pot_pie_ii recipeCategory category:american_recipes cookbook:chicken_pot_pie_ii recipeCategory category:baked_recipes cookbook:chicken_pot_pie_ii recipeCategory category:chicken_recipes cookbook:chicken_pot_pie_ii recipeCategory category:main_course_recipes cookbook:chicken_pot_pie_ii recipeCategory category:pot_pie_recipes cookbook:chicken_pot_pie_ii recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chicken_pot_pie_ii recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken_pot_pie_ii recipeCuisine cookbook:new_england_cuisine cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:butter cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:chicken cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:corn cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:flour cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:margarine cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:milk cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:onion cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:pea cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:pepper cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:salt cookbook:chicken_pot_pie_ii recipeFoodstuff cookbook:stock cookbook:chicken_pot_pie_ii recipeIngredient "1 1/2 cups chicken broth" cookbook:chicken_pot_pie_ii recipeIngredient "1/2 teaspoon salt" cookbook:chicken_pot_pie_ii recipeIngredient "1/3 cup all-purpose flour" cookbook:chicken_pot_pie_ii recipeIngredient "1/3 cup chopped onion" cookbook:chicken_pot_pie_ii recipeIngredient "1/3 cup margarine (or butter)" cookbook:chicken_pot_pie_ii recipeIngredient "1/4 teaspoon pepper" cookbook:chicken_pot_pie_ii recipeIngredient "1 cup frozen corn, thawed" cookbook:chicken_pot_pie_ii recipeIngredient "1 cup frozen peas, thawed" cookbook:chicken_pot_pie_ii recipeIngredient "1 package pie crusts" cookbook:chicken_pot_pie_ii recipeIngredient "2/3 cup milk" cookbook:chicken_pot_pie_ii recipeIngredient "3 cups chicken, cooked" cookbook:chicken_pot_pie_ii recipeInstructions ["Heat oven to 425\u00b0F.","Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.","In a medium saucepan, melt margarine over medium heat.","Add onion; cook 2 minutes or until tender.","Stir in flour, salt, and pepper until well-blended.","Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.","Add chicken, corn, and peas; remove from heat.","Spoon chicken mixture into crust-lined pan.","Top with second crust and flute; cut slits in several places.","Bake for 30 to 40 minutes or until crust is golden-brown.","Let stand 5 minutes before serving.","[[Cookbook:Chicken Pot Pie I]]"] cookbook:chicken_pot_pie_ii type cookbook:recipes cookbook:chicken_pot_pie_ii url https://en.wikibooks.org/wiki/Cookbook:Chicken_Pot_Pie_II cookbook:chicken_pot_pie_i label "chicken pot pie i" cookbook:chicken_pot_pie_i name "Chicken Pot Pie I" cookbook:chicken_pot_pie_i recipeCategory category:american_recipes cookbook:chicken_pot_pie_i recipeCategory category:baked_recipes cookbook:chicken_pot_pie_i recipeCategory category:chicken_recipes cookbook:chicken_pot_pie_i recipeCategory category:main_course_recipes cookbook:chicken_pot_pie_i recipeCategory category:pot_pie_recipes cookbook:chicken_pot_pie_i recipeCategory category:very_easy_recipes cookbook:chicken_pot_pie_i recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chicken_pot_pie_i recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken_pot_pie_i recipeCuisine cookbook:new_england_cuisine cookbook:chicken_pot_pie_i recipeFoodstuff cookbook:chicken cookbook:chicken_pot_pie_i recipeFoodstuff cookbook:mushroom cookbook:chicken_pot_pie_i recipeFoodstuff cookbook:vegetable cookbook:chicken_pot_pie_i recipeIngredient "1 can cream of chicken soup" cookbook:chicken_pot_pie_i recipeIngredient "1 can cream of mushroom soup" cookbook:chicken_pot_pie_i recipeIngredient "1 can mixed vegetables" cookbook:chicken_pot_pie_i recipeIngredient "1 can white chunk chicken" cookbook:chicken_pot_pie_i recipeIngredient "2 frozen pie crusts" cookbook:chicken_pot_pie_i recipeInstructions ["Mix soup, vegetables, and chicken in a large bowl.","Pour mixture into one of the pie crusts","Cover with other pie crust and press around edges to seal.","Cut several small slits in top of pie.","Bake at 375 \u00b0F for 30-40 minutes or until golden brown.","[[Cookbook:Chicken Pot Pie II]]"] cookbook:chicken_pot_pie_i recipeYield 5 cookbook:chicken_pot_pie_i totalTime "50 minutes" cookbook:chicken_pot_pie_i type cookbook:recipes cookbook:chicken_pot_pie_i url https://en.wikibooks.org/wiki/Cookbook:Chicken_Pot_Pie_I cookbook:chicken_pot_pie label "chicken pot pie" cookbook:chicken_pot_pie name "Chicken Pot Pie" cookbook:chicken_pot_pie_(pastei) label "pastei" cookbook:chicken_pot_pie_(pastei) name "Chicken Pot Pie (Pastei)" cookbook:chicken_pot_pie_(pastei) name "Pastei" cookbook:chicken_pot_pie_(pastei) recipeCategory category:baked_recipes cookbook:chicken_pot_pie_(pastei) recipeCategory category:chicken_recipes cookbook:chicken_pot_pie_(pastei) recipeCategory category:jewish_recipes cookbook:chicken_pot_pie_(pastei) recipeCategory category:main_course_recipes cookbook:chicken_pot_pie_(pastei) recipeCategory category:pot_pie_recipes cookbook:chicken_pot_pie_(pastei) recipeCategory category:recipes_with_metric_units cookbook:chicken_pot_pie_(pastei) recipeCategory category:surinamese_recipes cookbook:chicken_pot_pie_(pastei) recipeCuisine cookbook:cuisine_of_suriname cookbook:chicken_pot_pie_(pastei) type cookbook:recipes cookbook:chicken_pot_pie_(pastei) url https://en.wikibooks.org/wiki/Cookbook:Chicken_Pot_Pie_(Pastei) cookbook:chicken_pot_pie_(pastei) url https://en.wikibooks.org/wiki/Cookbook:Pastei cookbook:chicken_pot_pie recipeCategory category:chicken_recipes cookbook:chicken_pot_pie recipeCategory category:pot_pie_recipes cookbook:chicken_pot_pie type cookbook:recipes cookbook:chicken_pot_pie url https://en.wikibooks.org/wiki/Cookbook:Chicken_Pot_Pie cookbook:chicken_powder label "chicken powder" cookbook:chicken recipeCategory category:chicken_recipes cookbook:chicken recipeCategory category:featured_ingredients cookbook:chicken recipeCategory category:meat_and_poultry cookbook:chicken recipeCategory category:recipes_with_metric_units cookbook:chicken_rice_salad difficulty 3 cookbook:chicken_rice_salad name "Chicken Rice Salad" cookbook:chicken_rice_salad recipeCategory category:canadian_recipes cookbook:chicken_rice_salad recipeCategory category:chicken_recipes cookbook:chicken_rice_salad recipeCategory category:medium_difficulty_recipes cookbook:chicken_rice_salad recipeCategory category:recipes_with_metric_units cookbook:chicken_rice_salad recipeCategory category:recipes_without_servings cookbook:chicken_rice_salad recipeCategory category:rice_recipes cookbook:chicken_rice_salad recipeCategory category:salad_recipes cookbook:chicken_rice_salad recipeFoodstuff cookbook:carrot cookbook:chicken_rice_salad recipeFoodstuff cookbook:celery cookbook:chicken_rice_salad recipeFoodstuff cookbook:chicken cookbook:chicken_rice_salad recipeFoodstuff cookbook:egg cookbook:chicken_rice_salad recipeFoodstuff cookbook:green_onion cookbook:chicken_rice_salad recipeFoodstuff cookbook:lemon_juice cookbook:chicken_rice_salad recipeFoodstuff cookbook:parsley cookbook:chicken_rice_salad recipeFoodstuff cookbook:pepper cookbook:chicken_rice_salad recipeFoodstuff cookbook:rice cookbook:chicken_rice_salad recipeFoodstuff cookbook:salt cookbook:chicken_rice_salad recipeFoodstuff cookbook:walnut cookbook:chicken_rice_salad recipeFoodstuff cookbook:yogurt cookbook:chicken_rice_salad recipeIngredient "1 1/2 teaspoon of salt or less, to taste" cookbook:chicken_rice_salad recipeIngredient "1/2 cup (120g) of celery; chopped" cookbook:chicken_rice_salad recipeIngredient "1/2 cup (120g) of walnuts; chopped" cookbook:chicken_rice_salad recipeIngredient "1/2 cup (120ml) of condensed cream of mushroom soup" cookbook:chicken_rice_salad recipeIngredient "1/2 cup (120ml) of mayonnaise" cookbook:chicken_rice_salad recipeIngredient "1/4 cup (120ml) of plain yoghurt" cookbook:chicken_rice_salad recipeIngredient "1/4 cup (60g) of grated carrot" cookbook:chicken_rice_salad recipeIngredient "1/4 teaspoon of dry mustard" cookbook:chicken_rice_salad recipeIngredient "1 tablespoon of fresh parsley; chopped" cookbook:chicken_rice_salad recipeIngredient "1 teaspoon of lemon juice" cookbook:chicken_rice_salad recipeIngredient "1 teaspoon of pepper" cookbook:chicken_rice_salad recipeIngredient "2 cups (480g) of cooled, cooked, chopped chicken" cookbook:chicken_rice_salad recipeIngredient "2 tablespoons of green onion; chopped" cookbook:chicken_rice_salad recipeIngredient "3 cups (700g) of cooled, cooked rice" cookbook:chicken_rice_salad recipeIngredient "3 hard boiled eggs; peeled and chopped" cookbook:chicken_rice_salad recipeInstructions ["In the serving bowl, whisk or mix mayonnaise, yoghurt, cream of mushroom soup, lemon juice, salt, pepper and dry mustard until smooth.","Add remaining ingredients and mix well using a spoon or fork.","Refrigerate for at least half an hour.","Top with a sprig of parsley and serve."] cookbook:chicken_rice_salad totalTime "45 minutes" cookbook:chicken_rice_salad type cookbook:recipes cookbook:chicken_rice_salad url https://en.wikibooks.org/wiki/Cookbook:Chicken_Rice_Salad cookbook:chicken_&_ricotta_paninis type cookbook:recipes cookbook:chicken_riggies name "Chicken Riggies" cookbook:chicken_riggies recipeCategory category:american_recipes cookbook:chicken_riggies recipeCategory category:boiled_recipes cookbook:chicken_riggies recipeCategory category:chicken_recipes cookbook:chicken_riggies recipeCategory category:main_course_recipes cookbook:chicken_riggies recipeCategory category:pasta_recipes cookbook:chicken_riggies recipeCookingTechnique cookbook:sautéing cookbook:chicken_riggies recipeCookingTechnique cookbook:simmering cookbook:chicken_riggies recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chicken_riggies recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken_riggies recipeCuisine cookbook:new_england_cuisine cookbook:chicken_riggies recipeFoodstuff cookbook:chicken cookbook:chicken_riggies recipeFoodstuff cookbook:cream cookbook:chicken_riggies recipeFoodstuff cookbook:garlic cookbook:chicken_riggies recipeFoodstuff cookbook:margarine cookbook:chicken_riggies recipeFoodstuff cookbook:onion cookbook:chicken_riggies recipeFoodstuff cookbook:parmesan_cheese cookbook:chicken_riggies recipeFoodstuff cookbook:pasta cookbook:chicken_riggies recipeFoodstuff cookbook:stock cookbook:chicken_riggies recipeIngredient "½ pint cream" cookbook:chicken_riggies recipeIngredient "1 15 oz can tomato sauce" cookbook:chicken_riggies recipeIngredient "1 can chicken broth" cookbook:chicken_riggies recipeIngredient "1 cup Parmesan cheese" cookbook:chicken_riggies recipeIngredient "1 onion, minced" cookbook:chicken_riggies recipeIngredient "1 small can sliced black olives" cookbook:chicken_riggies recipeIngredient "1 stick margarine (not butter), melted" cookbook:chicken_riggies recipeIngredient "1 to 1½ lb rigatoni pasta" cookbook:chicken_riggies recipeIngredient "20 oz. jar of sweet peppers (slice and removed seeds)" cookbook:chicken_riggies recipeIngredient "2-5 cloves garlic, minced" cookbook:chicken_riggies recipeIngredient "2 lb boneless chicken breast, cubed" cookbook:chicken_riggies recipeIngredient "3 sliced hot cherry peppers (jarred ones with oil)" cookbook:chicken_riggies recipeIngredient ": Note: it is important to use jarred peppers--the flavor of fresh peppers completely changes the recipe." cookbook:chicken_riggies recipeInstructions ["Saut\u00e9 garlic, and peppers in the margarine slowly over low\/medium heat until the onions are clear.","Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour. Serve over 1&mdash;1\u00bd pounds of cooked rigatoni pasta"] cookbook:chicken_riggies type cookbook:recipes cookbook:chicken_riggies url https://en.wikibooks.org/wiki/Cookbook:Chicken_Riggies cookbook:chicken_salad difficulty 1 cookbook:chicken_salad label "chicken salad" cookbook:chicken_salad name "Chicken salad" cookbook:chicken_salad name "Chicken Salad" cookbook:chicken_salad recipeCategory category:boiled_recipes cookbook:chicken_salad recipeCategory category:chicken_recipes cookbook:chicken_salad recipeCategory category:main_course_recipes cookbook:chicken_salad recipeCategory category:salad_recipes cookbook:chicken_salad recipeCategory category:very_easy_recipes cookbook:chicken_salad recipeIngredient "1/4 cup peppercorns" cookbook:chicken_salad recipeIngredient "1 cup mango chutney" cookbook:chicken_salad recipeIngredient "1 cup mayonnaise" cookbook:chicken_salad recipeIngredient "1 teaspoon salt" cookbook:chicken_salad recipeIngredient "2 bay leaves" cookbook:chicken_salad recipeIngredient "2 stalks celery" cookbook:chicken_salad recipeIngredient "4 skinless chicken breasts" cookbook:chicken_salad recipeIngredient "Add a teaspoon amount of dressing" cookbook:chicken_salad recipeIngredient "Add a teaspoon amount of garlic cloves" cookbook:chicken_salad recipeIngredient "Add canola oil" cookbook:chicken_salad recipeIngredient "A handful of freshly, cut lettuce" cookbook:chicken_salad recipeIngredient "A pound of chicken" cookbook:chicken_salad recipeIngredient "A spoonful of mayonnaise" cookbook:chicken_salad recipeIngredient "Dice a little bacon" cookbook:chicken_salad recipeIngredient "salt and pepper" cookbook:chicken_salad recipeYield 4 cookbook:chicken_salad totalTime "1 hour, 15 minutes" cookbook:chicken_salad type cookbook:recipes cookbook:chicken_salad url https://en.wikibooks.org/wiki/Cookbook:Chicken_salad cookbook:chicken_salad url https://en.wikibooks.org/wiki/Cookbook:Chicken_Salad cookbook:chicken_shawarma label "chicken shawarma" cookbook:chicken_sopas label "chicken sopas" cookbook:chicken_sopas name "Chicken Sopas" cookbook:chicken_sopas recipeCategory category:chicken_recipes cookbook:chicken_sopas recipeCategory category:filipino_recipes cookbook:chicken_sopas recipeCategory category:soup_recipes cookbook:chicken_sopas recipeCuisine cookbook:cuisine_of_the_philippines cookbook:chicken_sopas recipeIngredient "1 bulb of onion , finely chopped" cookbook:chicken_sopas recipeIngredient "1 carrot, diced" cookbook:chicken_sopas recipeIngredient "1 cup pasta (macaroni, gramigna, or any pasta you prefer)" cookbook:chicken_sopas recipeIngredient "1 tsp butter or olive oil if you want it to be healthier and tastier" cookbook:chicken_sopas recipeIngredient "250 grams chicken meat that are still attached to the bones. Using meat with bones will make the broth tastier without the use of bouillon cubes" cookbook:chicken_sopas recipeIngredient "3-4 cups water" cookbook:chicken_sopas recipeIngredient "375ml or 1 1/2 cup evaporated milk" cookbook:chicken_sopas recipeIngredient "3 finely chopped cloves of garlic" cookbook:chicken_sopas recipeIngredient "freshly ground black pepper" cookbook:chicken_sopas recipeIngredient "half a head of cabbage, shredded" cookbook:chicken_sopas recipeIngredient "salt and freshly ground black pepper. You can use fish sauce instead of salt for added magic" cookbook:chicken_sopas recipeInstructions ["Preheat oil in a pot.","Saut\u00e9 garlic and onion. Remember not to burn the garlic and onion. This will give your soup a burnt and bitter taste.","Add in chicken, salt and pepper.Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste.","Pour in water. Let it boil.","As soon as the water boils, the scum from the chicken will surface at the top. That scum actually comes from the blood of the chicken that has been cooked.","Again, add salt and pepper. That is what is called "layering" in cooking. You have to season everything.","Add the pasta. cook for 7 minutes or so.","The pasta would have absorbed most of the salt by now so again you have to season it again with salt or fish sauce.","dump in the carrots and cabbage. Mix Well","Add in the milk but don't let it boil. Boiling will make the milk separate and ruin your creamy soup.","Serve immediately because the pasta will absorb most of the milky broth if you let it stand too long.","Enjoy!!!"] cookbook:chicken_sopas type cookbook:recipes cookbook:chicken_sopas url https://en.wikibooks.org/wiki/Cookbook:Chicken_Sopas cookbook:chicken_soup_-_1881 name "1881 Household Cyclopedia Chicken Soup" cookbook:chicken_soup_-_1881 name "Chicken Soup - 1881" cookbook:chicken_soup_-_1881 recipeCategory category:chicken_recipes cookbook:chicken_soup_-_1881 recipeCategory category:soup_recipes cookbook:chicken_soup_-_1881 type cookbook:recipes cookbook:chicken_soup_-_1881 url https://en.wikibooks.org/wiki/Cookbook:1881_Household_Cyclopedia_Chicken_Soup cookbook:chicken_soup_-_1881 url https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_-_1881 cookbook:chicken_soup label "chicken soup" cookbook:chicken_soup_of_puerto_rico_(asopao) label "asopao" cookbook:chicken_soup_of_puerto_rico_(asopao) name "Asopao" cookbook:chicken_soup_of_puerto_rico_(asopao) name "Chicken Soup of Puerto Rico (Asopao)" cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCategory category:boiled_recipes cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCategory category:chicken_recipes cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCategory category:medium_difficulty_recipes cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCategory category:puerto_rican_recipes cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCategory category:recipes_with_metric_units cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCategory category:rice_recipes cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCategory category:stew_recipes cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCategory category:tomato_recipes cookbook:chicken_soup_of_puerto_rico_(asopao) recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:chicken_soup_of_puerto_rico_(asopao) type cookbook:recipes cookbook:chicken_soup_of_puerto_rico_(asopao) url https://en.wikibooks.org/wiki/Cookbook:Asopao cookbook:chicken_soup_of_puerto_rico_(asopao) url https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_of_Puerto_Rico_(Asopao) cookbook:chicken_soup_with_cream_and_lemon name "Amazing Chicken Noodle Soup" cookbook:chicken_soup_with_cream_and_lemon name "Chicken Soup with Cream and Lemon" cookbook:chicken_soup_with_cream_and_lemon recipeCategory category:chicken_recipes cookbook:chicken_soup_with_cream_and_lemon recipeInstructions ["Heat oil in a large pot over medium low heat. Add garlic, onion, celery, carrot, and a pinch of salt and cook until onion is translucent. Avoid browning if you wish to keep the soup lighter in color.","Add remaining ingredients and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook 30 minutes.","Remove herbs (if you wish) and check for taste. Season with salt and pepper to taste before serving."] cookbook:chicken_soup_with_cream_and_lemon type cookbook:recipes cookbook:chicken_soup_with_cream_and_lemon url https://en.wikibooks.org/wiki/Cookbook:Amazing_Chicken_Noodle_Soup cookbook:chicken_soup_with_cream_and_lemon url https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_with_Cream_and_Lemon cookbook:chicken_soup_with_rice_and_potatoes name "Chicken soup with rice and potatoes" cookbook:chicken_soup_with_rice_and_potatoes name "Chicken Soup with Rice and Potatoes" cookbook:chicken_soup_with_rice_and_potatoes recipeCategory category:chicken_recipes cookbook:chicken_soup_with_rice_and_potatoes recipeCategory category:recipes_with_metric_units cookbook:chicken_soup_with_rice_and_potatoes recipeCategory category:rice_recipes cookbook:chicken_soup_with_rice_and_potatoes recipeCategory category:soup_recipes cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:habanero cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:onion cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:parsley cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:pepper cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:potato cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:rice cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:salt cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:sugar cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:turnip cookbook:chicken_soup_with_rice_and_potatoes recipeFoodstuff cookbook:water cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "1.5 cups (125 g) rice" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "1 cups (150 g) sugar" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "1 onion, minced" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "1 quarts (0.8 litres) water" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "1 Tbsp parsley, minced" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "1 whole chicken" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "2 white potatoes, peeled and quartered" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "3-4 turnips, pared and diced" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "habañero, salt, and pepper to taste" cookbook:chicken_soup_with_rice_and_potatoes recipeIngredient "parsley for garnish" cookbook:chicken_soup_with_rice_and_potatoes recipeInstructions ["Clean and wash the chicken and boil in water, to which add rice, onions cut fine, turnips, pared and cut into small pieces, #sugar, a little sweet marjoram, and salt, haba\u00f1ero, and pepper to taste.","Simmer for 100 minutes, then add potatoes, peeled, washed, and cut in quarters.","Simmer for 40 additional minutes, then add minced parsley. Adjust seasonings to taste.","Serve hot, garnished with sprigs of double parsley."] cookbook:chicken_soup_with_rice_and_potatoes type cookbook:recipes cookbook:chicken_soup_with_rice_and_potatoes url https://en.wikibooks.org/wiki/Cookbook:Chicken_soup_with_rice_and_potatoes cookbook:chicken_soup_with_rice_and_potatoes url https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_with_Rice_and_Potatoes cookbook:chicken_stir-fry label "chicken stir-fry" cookbook:chicken_stock#chicken label "chicken stock" cookbook:chicken_stock label "chicken powder" cookbook:chicken_stock label "chicken stock" cookbook:chicken_stock name "Chicken Stock" cookbook:chicken_stock name "Fond blanc de volaille" cookbook:chicken_stock recipeCategory category:chicken_recipes cookbook:chicken_stock recipeCategory category:french_recipes cookbook:chicken_stock recipeCategory category:recipes_with_metric_units cookbook:chicken_stock recipeCategory category:stock_recipes cookbook:chicken_stock recipeCookingTechnique cookbook:dice cookbook:chicken_stock recipeCuisine cookbook:cuisine_of_france cookbook:chicken_stock recipeIngredient "½ tsp. fennel seeds, (optional)" cookbook:chicken_stock recipeIngredient "½ tsp. whole coriander, (optional)" cookbook:chicken_stock recipeIngredient "10 black peppercorns" cookbook:chicken_stock recipeIngredient "1 bay leaf" cookbook:chicken_stock recipeIngredient "2 gallons water" cookbook:chicken_stock recipeIngredient "2 oz. (60 g) carrots, medium dice" cookbook:chicken_stock recipeIngredient "2 oz. (60 g) celery with leaves, medium dice" cookbook:chicken_stock recipeIngredient "2 oz. (60 g) leeks, medium dice (optional)" cookbook:chicken_stock recipeIngredient "2 oz. (60 g) parsnips, medium dice (optional)" cookbook:chicken_stock recipeIngredient "2 whole garlic cloves, unpeeled, crushed" cookbook:chicken_stock recipeIngredient "4 lb. (2 kg) chicken carcasses" cookbook:chicken_stock recipeIngredient "4 oz. (125 g) onions, medium dice" cookbook:chicken_stock recipeIngredient "6 sprigs dill, (optional)" cookbook:chicken_stock recipeIngredient "8 sprigs fresh or ¼ tsp. dried thyme" cookbook:chicken_stock recipeIngredient "8 sprigs parsley with stems" cookbook:chicken_stock recipeInstructions ["Place the chicken bones in the stockpot.","Place over moderate heat.","As the water comes to a boil lower the heat to a simmer.","Scum will begin to rise. As it does so skim it off with a perforated spoon.","At this point, there are two options:","#Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.","#Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. (This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.)","Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably sized portions."] cookbook:chicken_stock recipeNotes "*If stock is refrigerated, it must be heated to boiling point for two minutes before every use and every 3 or 4 days or it will sour. " cookbook:chicken_stock type cookbook:ingredients cookbook:chicken_stock url https://en.wikibooks.org/wiki/Cookbook:Chicken_Stock cookbook:chicken_stock url https://en.wikibooks.org/wiki/Cookbook:Fond_blanc_de_volaille cookbook:chicken_tagine_with_lemon_and_olives difficulty 2 cookbook:chicken_tagine_with_lemon_and_olives name "Chicken Tagine with Lemon and Olives" cookbook:chicken_tagine_with_lemon_and_olives recipeCategory category:american_recipes cookbook:chicken_tagine_with_lemon_and_olives recipeCategory category:chicken_recipes cookbook:chicken_tagine_with_lemon_and_olives recipeCategory category:easy_recipes cookbook:chicken_tagine_with_lemon_and_olives recipeCategory category:main_course_recipes cookbook:chicken_tagine_with_lemon_and_olives recipeCategory category:pan_fried_recipes cookbook:chicken_tagine_with_lemon_and_olives recipeCategory category:poultry_recipes cookbook:chicken_tagine_with_lemon_and_olives recipeCookingTechnique cookbook:boiling cookbook:chicken_tagine_with_lemon_and_olives recipeCookingTechnique cookbook:chopping cookbook:chicken_tagine_with_lemon_and_olives recipeCookingTechnique cookbook:frying cookbook:chicken_tagine_with_lemon_and_olives recipeCookingTechnique cookbook:marinating cookbook:chicken_tagine_with_lemon_and_olives recipeCookingTechnique cookbook:simmering cookbook:chicken_tagine_with_lemon_and_olives recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chicken_tagine_with_lemon_and_olives recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chicken_tagine_with_lemon_and_olives recipeCuisine cookbook:new_england_cuisine cookbook:chicken_tagine_with_lemon_and_olives recipeEquipment cookbook:frying_pan cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:broth cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:chicken cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:cilantro cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:cinnamon cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:flour cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:garlic cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:ginger cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:lemon cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:lemon_juice cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:olive cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:olive_oil cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:onion cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:pepper cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:salt cookbook:chicken_tagine_with_lemon_and_olives recipeFoodstuff cookbook:turmeric cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "¼ cup all-purpose flour" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "½ cup fat-free low-sodium chicken broth" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "¼ cup pitted green olives" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "¼ teaspoon freshly ground black pepper" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "¼ teaspoon ground turmeric" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "½ teaspoon salt" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "1/8 teaspoon ground red pepper" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "1 medium yellow onion, chopped" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "1 pound boneless, skinless chicken breasts, cut in three pieces" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "2 garlic cloves, minced" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "2 tablespoons chopped fresh cilantro" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "2 tablespoons lemon juice" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "2 teaspoons grated fresh ginger" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "2 teaspoons grated lemon zest" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "2 teaspoons olive oil" cookbook:chicken_tagine_with_lemon_and_olives recipeIngredient "3-inch cinnamon stick" cookbook:chicken_tagine_with_lemon_and_olives recipeInstructions ["In a large zip-close plastic bag, combine the juice and chicken.","Seal and marinate in the refrigerator 30 minutes.","Remove chicken from bag and discard marinate.","Pat chicken dry with paper towels.","In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.","Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.","In a large, deep nonstick skillet, heat the oil over medium-high heat.","Add the chicken and cook for 3 minutes per side, or until lightly browned.","Remove the chicken from the pan and set aside.","Add the onion, ginger, and garlic to pan.","Fry until tender.","Return the chicken to the pan.","Add the broth, olives, lemon zest, and cinnamon stick.","Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.","To serve, discard the cinnamon stick and stir in cilantro."] cookbook:chicken_tagine_with_lemon_and_olives recipeYield 4 cookbook:chicken_tagine_with_lemon_and_olives totalTime "15 minutes active<br>1¾ hours total" cookbook:chicken_tagine_with_lemon_and_olives type cookbook:recipes cookbook:chicken_tagine_with_lemon_and_olives url https://en.wikibooks.org/wiki/Cookbook:Chicken_Tagine_with_Lemon_and_Olives cookbook:chicken_tikka difficulty 2 cookbook:chicken_tikka label "chicken tikka" cookbook:chicken_tikka_masala difficulty 3 cookbook:chicken_tikka_masala label "barbequed chicken leg or breast marinated with spices /tikka masala" cookbook:chicken_tikka_masala label "chicken tikka masala" cookbook:chicken_tikka_masala name "Chicken Tikka Masala" cookbook:chicken_tikka_masala recipeCategory category:chicken_recipes cookbook:chicken_tikka_masala recipeCategory category:curry_recipes cookbook:chicken_tikka_masala recipeCategory category:english_recipes cookbook:chicken_tikka_masala recipeCategory category:featured_recipes cookbook:chicken_tikka_masala recipeCategory category:indian_recipes cookbook:chicken_tikka_masala recipeCategory category:main_course_recipes cookbook:chicken_tikka_masala recipeCategory category:medium_difficulty_recipes cookbook:chicken_tikka_masala recipeCategory category:pakistani_recipes cookbook:chicken_tikka_masala recipeCategory category:recipes_with_images cookbook:chicken_tikka_masala recipeCookingTechnique cookbook:chopping cookbook:chicken_tikka_masala recipeCookingTechnique cookbook:simmering cookbook:chicken_tikka_masala recipeCookingTechnique cookbook:stir-frying cookbook:chicken_tikka_masala recipeCuisine cookbook:cuisine_of_india cookbook:chicken_tikka_masala recipeCuisine cookbook:cuisine_of_pakistan cookbook:chicken_tikka_masala recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:chicken_tikka_masala recipeEquipment cookbook:frying_pan cookbook:chicken_tikka_masala recipeEquipment cookbook:wok cookbook:chicken_tikka_masala recipeFoodstuff cookbook:chiles cookbook:chicken_tikka_masala recipeFoodstuff cookbook:cilantro cookbook:chicken_tikka_masala recipeFoodstuff cookbook:cream cookbook:chicken_tikka_masala recipeFoodstuff cookbook:garam_masala cookbook:chicken_tikka_masala recipeFoodstuff cookbook:garlic cookbook:chicken_tikka_masala recipeFoodstuff cookbook:mustard cookbook:chicken_tikka_masala recipeFoodstuff cookbook:olive_oil cookbook:chicken_tikka_masala recipeFoodstuff cookbook:onion cookbook:chicken_tikka_masala recipeFoodstuff cookbook:rice cookbook:chicken_tikka_masala recipeFoodstuff cookbook:tomato cookbook:chicken_tikka_masala recipeFoodstuff cookbook:turmeric cookbook:chicken_tikka_masala recipeFoodstuff cookbook:vegetable_oil cookbook:chicken_tikka_masala recipeFoodstuff cookbook:vinegar cookbook:chicken_tikka_masala recipeFoodstuff cookbook:wine cookbook:chicken_tikka_masala recipeIngredient "1-4 chopped fresh green chillis (depending on strength of the Chillis and the desired strength of the sauce)" cookbook:chicken_tikka_masala recipeIngredient "1 tbs garam masala" cookbook:chicken_tikka_masala recipeIngredient "1 tbs malt vinegar (or tamarind extract)" cookbook:chicken_tikka_masala recipeIngredient "1 tbs tomato paste" cookbook:chicken_tikka_masala recipeIngredient "1 tin (can) of plum tomatoes, chopped" cookbook:chicken_tikka_masala recipeIngredient "200 g (7 oz) onions, finely chopped (optional)" cookbook:chicken_tikka_masala recipeIngredient "2 tbs chopped fresh cilantro (coriander leaves)" cookbook:chicken_tikka_masala recipeIngredient "2 tbs curry paste" cookbook:chicken_tikka_masala recipeIngredient "2 tbs mustard seed oil (see '''Notes, tips and variations''' below)" cookbook:chicken_tikka_masala recipeIngredient "2 tbs tandoori masala paste" cookbook:chicken_tikka_masala recipeIngredient "4 large cloves of garlic, finely chopped" cookbook:chicken_tikka_masala recipeIngredient "50 ml (4 fl oz) single cream" cookbook:chicken_tikka_masala recipeIngredient "675 g (1.5 lb) cooked Chicken Tikka" cookbook:chicken_tikka_masala recipeInstructions ["Heat the oil in a wok (if available, otherwise a large frying pan).","Add the garlic and onions (if using) and stir-fry until browned.","Add the curry pastes and mix well, adding a little water or yogurt.","Add the cooked chicken tikka and stir-fry for two minutes to heat through.","Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes. Add more water if required.","Add the cream, garam masala and chopped cilantro and simmer for a few minutes.","Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and\/or a glass of white wine."] cookbook:chicken_tikka_masala recipeNotes "*Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not always available. A poor alternative can be made by ''crackling'' 1\/2 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil. *Powdered or dried ingredients can be substituted for fresh ones, but at the expense of taste. " cookbook:chicken_tikka_masala recipeYield 4 cookbook:chicken_tikka_masala totalTime "1 hour" cookbook:chicken_tikka_masala type cookbook:recipes cookbook:chicken_tikka_masala url https://en.wikibooks.org/wiki/Cookbook:Chicken_Tikka_Masala cookbook:chicken_tikka name "Chicken Tikka" cookbook:chicken_tikka recipeCategory category:afghan_recipes cookbook:chicken_tikka recipeCategory category:appetizer_recipes cookbook:chicken_tikka recipeCategory category:chicken_recipes cookbook:chicken_tikka recipeCategory category:easy_recipes cookbook:chicken_tikka recipeCategory category:featured_recipes cookbook:chicken_tikka recipeCategory category:indian_recipes cookbook:chicken_tikka recipeCategory category:pakistani_recipes cookbook:chicken_tikka recipeCategory category:pashtun_recipes cookbook:chicken_tikka recipeCategory category:punjabi_recipes cookbook:chicken_tikka recipeCategory category:recipes_with_images cookbook:chicken_tikka recipeCategory category:recipes_with_metric_units cookbook:chicken_tikka recipeCookingTechnique cookbook:chopping cookbook:chicken_tikka recipeCookingTechnique cookbook:grilling cookbook:chicken_tikka recipeCookingTechnique cookbook:marinating cookbook:chicken_tikka recipeCuisine cookbook:cuisine_of_india cookbook:chicken_tikka recipeCuisine cookbook:cuisine_of_pakistan cookbook:chicken_tikka recipeEquipment cookbook:mixing_bowl cookbook:chicken_tikka recipeEquipment cookbook:tandoor cookbook:chicken_tikka recipeFoodstuff cookbook:chiles cookbook:chicken_tikka recipeFoodstuff cookbook:cilantro cookbook:chicken_tikka recipeFoodstuff cookbook:cumin cookbook:chicken_tikka recipeFoodstuff cookbook:garam_masala cookbook:chicken_tikka recipeFoodstuff cookbook:garlic cookbook:chicken_tikka recipeFoodstuff cookbook:lamb cookbook:chicken_tikka recipeFoodstuff cookbook:lemon_juice cookbook:chicken_tikka recipeFoodstuff cookbook:milk cookbook:chicken_tikka recipeFoodstuff cookbook:mustard cookbook:chicken_tikka recipeFoodstuff cookbook:mutton cookbook:chicken_tikka recipeFoodstuff cookbook:olive_oil cookbook:chicken_tikka recipeFoodstuff cookbook:paprika cookbook:chicken_tikka recipeFoodstuff cookbook:rice cookbook:chicken_tikka recipeFoodstuff cookbook:salt cookbook:chicken_tikka recipeFoodstuff cookbook:tomato cookbook:chicken_tikka recipeFoodstuff cookbook:turmeric cookbook:chicken_tikka recipeFoodstuff cookbook:vegetable_oil cookbook:chicken_tikka recipeFoodstuff cookbook:yogurt cookbook:chicken_tikka recipeIngredient "1/2 tsp turmeric" cookbook:chicken_tikka recipeIngredient "1-4 chopped fresh red chillis (depending on strength of the Chillis and the desired strength of the marinade)" cookbook:chicken_tikka recipeIngredient "150 ml (5fl oz) natural yoghurt" cookbook:chicken_tikka recipeIngredient "1 tbs mustard seed oil (see Notes, tips and variations)" cookbook:chicken_tikka recipeIngredient "1 tbs tomato puree" cookbook:chicken_tikka recipeIngredient "1 tsp cumin powder" cookbook:chicken_tikka recipeIngredient "1 tsp salt (use rock salt for best results)" cookbook:chicken_tikka recipeIngredient "2 tbs chopped fresh cilantro (coriander leaves)" cookbook:chicken_tikka recipeIngredient "2 tbs lemon juice" cookbook:chicken_tikka recipeIngredient "2 tsps garam masala" cookbook:chicken_tikka recipeIngredient "2 tsps paprika" cookbook:chicken_tikka recipeIngredient "4 large cloves of garlic, finely chopped" cookbook:chicken_tikka recipeIngredient "50 ml (2fl oz) milk" cookbook:chicken_tikka recipeIngredient "675 g (1.5 lb) skinless and boneless chicken breast diced into large or small cubes" cookbook:chicken_tikka recipeInstructions ["Add all of the ingredients except the chicken to a non-metallic mixing bowl and mix well.","Add the chicken and mix until fully coated.","Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.","The chicken now needs to be cooked. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5-8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.","Serve with naan, with rice or use in a Chicken Tikka Masala."] cookbook:chicken_tikka recipeNotes "*Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not readily available. A poor alternative can be made by crackling 1\/2 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil. *It is possible to make a tikka with almost any meat, the most commonly used other than chicken being lamb and mutton. *Tikka can be served either as main meal or as an appetiser. *Powdered or dried ingredients can be substituted for fresh, but at the expense of taste. *Some people prefer to make tikka with meat on-the-bone for improved flavour. * ''Curry Club Tandoori and Tikka Dishes'', Piatkus, London \u2014 {{ISBN|0749912839}} (1993)\t\t * ''India: Food & Cooking'', New Holland, London \u2014 {{ISBN|978-1845376192}} (2007) " cookbook:chicken_tikka recipeYield 4 cookbook:chicken_tikka totalTime "30 minutes" cookbook:chicken_tikka type cookbook:recipes cookbook:chicken_tikka url https://en.wikibooks.org/wiki/Cookbook:Chicken_Tikka cookbook:chicken type cookbook:featured_ingredients cookbook:chicken type cookbook:ingredients cookbook:chicken type cookbook:meat_and_poultry cookbook:chicken url https://en.wikibooks.org/wiki/Cookbook:Chicken cookbook:chicken_vindaloo difficulty 3 cookbook:chicken_vindaloo label "chicken vindaloo" cookbook:chicken_vindaloo name "Chicken Vindaloo" cookbook:chicken_vindaloo recipeCategory category:chicken_recipes cookbook:chicken_vindaloo recipeCategory category:curry_recipes cookbook:chicken_vindaloo recipeCategory category:indian_recipes cookbook:chicken_vindaloo recipeCategory category:main_course_recipes cookbook:chicken_vindaloo recipeCategory category:medium_difficulty_recipes cookbook:chicken_vindaloo recipeCategory category:recipes_with_images cookbook:chicken_vindaloo recipeCategory category:recipes_with_metric_units cookbook:chicken_vindaloo recipeCookingTechnique cookbook:sautéing cookbook:chicken_vindaloo recipeCuisine cookbook:cuisine_of_india cookbook:chicken_vindaloo recipeEquipment cookbook:blender cookbook:chicken_vindaloo recipeEquipment cookbook:food_processor cookbook:chicken_vindaloo recipeEquipment cookbook:frying_pan cookbook:chicken_vindaloo recipeFoodstuff cookbook:chicken cookbook:chicken_vindaloo recipeFoodstuff cookbook:chiles cookbook:chicken_vindaloo recipeFoodstuff cookbook:cilantro cookbook:chicken_vindaloo recipeFoodstuff cookbook:cinnamon cookbook:chicken_vindaloo recipeFoodstuff cookbook:coriander cookbook:chicken_vindaloo recipeFoodstuff cookbook:garam_masala cookbook:chicken_vindaloo recipeFoodstuff cookbook:garlic cookbook:chicken_vindaloo recipeFoodstuff cookbook:ginger cookbook:chicken_vindaloo recipeFoodstuff cookbook:mustard cookbook:chicken_vindaloo recipeFoodstuff cookbook:onion cookbook:chicken_vindaloo recipeFoodstuff cookbook:pepper cookbook:chicken_vindaloo recipeFoodstuff cookbook:salt cookbook:chicken_vindaloo recipeFoodstuff cookbook:turmeric cookbook:chicken_vindaloo recipeFoodstuff cookbook:vinegar cookbook:chicken_vindaloo recipeIngredient "0.5 tsp cinnamon powder" cookbook:chicken_vindaloo recipeIngredient "0.5 tsp rock salt" cookbook:chicken_vindaloo recipeIngredient "1.5 tsp black peppercorns" cookbook:chicken_vindaloo recipeIngredient "1 tbl chopped fresh coriander leaves" cookbook:chicken_vindaloo recipeIngredient "1 tsp black mustard seeds" cookbook:chicken_vindaloo recipeIngredient "1 tsp dried coriander powder" cookbook:chicken_vindaloo recipeIngredient "1 tsp garam masala" cookbook:chicken_vindaloo recipeIngredient "1 tsp turmeric" cookbook:chicken_vindaloo recipeIngredient "2-3 large onions" cookbook:chicken_vindaloo recipeIngredient "2cm cube of ginger (if you don't have fresh ginger use 2 cloves garlic + 1 tsp dried ginger powder)" cookbook:chicken_vindaloo recipeIngredient "2 fresh chili peppers (I use 2 red and 1 green)" cookbook:chicken_vindaloo recipeIngredient "2 tbs white wine vinegar" cookbook:chicken_vindaloo recipeIngredient "3 chicken breast fillets" cookbook:chicken_vindaloo recipeIngredient "6 cloves of garlic (or 6 tsp minced)" cookbook:chicken_vindaloo recipeIngredient "half a cup of water" cookbook:chicken_vindaloo recipeInstructions ["'''Make the onion sauce'''","# Take a thick-based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess. Heat on a stovetop.","# Slice the onions into fairly thin slivers. When the oil is very hot, add the onions.","# Turn the stove down to a low heat, so the onions just gently saut\u00e9. After around 3 minutes they should be starting to caramelize.","# Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.","# Add the white wine vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until they are very brown, but not burnt.","# Remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. You should now have a bowl of nicely crisped fried onions.","# Add the onions to a blender or food processor. Add around 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce. This is the basic onion sauce from which vindaloo is made. It's also the onion sauce that gives the vindaloo the majority of its 'hot' taste, as it builds up as you eat the dish.","# Remove sauce from blender and set aside.","'''Make the garlic\/chili paste'''","# Coarsely chop the garlic cloves (and ginger if you're using it). De-seed the chili peppers and chop in the same way. Add the chopped garlic and chillies to the food processor.","# Blend the garlic and chillies until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste.","# Add the turmeric, coriander powder, garam masala and cinnamon to the sauce. Stir it until it's well mixed, and set aside.","# Gently crush the black peppercorns in a mortar and pestle. Once coarse, add the mustard seed and rock salt. Continue blending until all the spices form a nice coarse powder.","'''Cook the paste and meat'''","# Pour a little oil into a saucepan. Add the spiced garlic and chili paste to the pan. It needs to be slightly floating on oil, not touching the bottom of the pan.","# When the sauce is quite hot and bubbling, add the chopped meat. Keep stirring so the meat absorbs the spice mix, until it is browned and mostly cooked.","'''Add onion sauce and simmer'''","# Now add the onion sauce to the pan. After stirring for 1 minute, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should be quite runny, and orange\/tan in color. Remember a lot is going to evaporate off as it cooks.","# At this stage you can add some vegetables. Half a cup of frozen peas works well.","# Place a lid over the pan, and cook for around 30-40 minutes. Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick or burn.The sauce will darken in color as it cooks.","# Towards the last 15 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan.","# To serve- spoon the curry over the top of the rice. Sprinkle the chopped coriander leaves over the curry, and serve immediately."] cookbook:chicken_vindaloo recipeNotes "*Powdered or dried ingredients can be substituted for fresh, but at the expense of taste. *Double the amount of each of these ingredients: **chosen chilies (if you like very spicy curry) **garlic **ginger **turmeric **coriander **garam masala (if you like very spicy curry) **cinnamon **black pepper **black mustard seeds **coriander leaves *Cook the onion sauce mixture and the meat-and-paste mixture until they are very nearly burned (consider a non stick pan for this). " cookbook:chicken_vindaloo recipeYield 4 cookbook:chicken_vindaloo totalTime "1 hour" cookbook:chicken_vindaloo type cookbook:recipes cookbook:chicken_vindaloo url https://en.wikibooks.org/wiki/Cookbook:Chicken_Vindaloo cookbook:chicken_wings_asian_style name "Chicken Wings Asian Style" cookbook:chicken_wings_asian_style name "Spicy Asian Chicken Wings" cookbook:chicken_wings_asian_style recipeCategory category:appetizer_recipes cookbook:chicken_wings_asian_style recipeCategory category:chicken_wing_recipes cookbook:chicken_wings_asian_style recipeCategory category:deep_fried_recipes cookbook:chicken_wings_asian_style recipeCategory category:main_course_recipes cookbook:chicken_wings_asian_style recipeCategory category:recipes_with_metric_units cookbook:chicken_wings_asian_style recipeFoodstuff cookbook:chicken cookbook:chicken_wings_asian_style recipeFoodstuff cookbook:egg cookbook:chicken_wings_asian_style recipeFoodstuff cookbook:garlic cookbook:chicken_wings_asian_style recipeFoodstuff cookbook:ginger cookbook:chicken_wings_asian_style recipeIngredient "1/2 tbsp minced garlic" cookbook:chicken_wings_asian_style recipeIngredient "1/2 tbsp minced ginger" cookbook:chicken_wings_asian_style recipeIngredient "1 tbsp dark soy sauce" cookbook:chicken_wings_asian_style recipeIngredient "24 chicken wingettes" cookbook:chicken_wings_asian_style recipeIngredient "2 eggs, beaten" cookbook:chicken_wings_asian_style recipeIngredient "2 tbsp hot sauce" cookbook:chicken_wings_asian_style recipeIngredient "6 tbsp hoisin sauce" cookbook:chicken_wings_asian_style recipeIngredient "Cornmeal, as needed" cookbook:chicken_wings_asian_style recipeIngredient "Poultry shake, as needed" cookbook:chicken_wings_asian_style recipeIngredient "Spicy garlic oil for deep frying" cookbook:chicken_wings_asian_style recipeInstructions ["Coat chicken with egg. Season chicken liberally with Shake.","Dredge chicken in cornmeal. Fry at 350\u00b0F (180\u00b0C) in batches, if needed for 12 minutes. Drain on a cooling or oven rack.","Combine remaining ingredients in a large bowl. Add wings and toss to coat."] cookbook:chicken_wings_asian_style type cookbook:recipes cookbook:chicken_wings_asian_style url https://en.wikibooks.org/wiki/Cookbook:Chicken_Wings_Asian_Style cookbook:chicken_wings_asian_style url https://en.wikibooks.org/wiki/Cookbook:Spicy_Asian_Chicken_Wings cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes difficulty 2 cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes label "chicken with orange, spinach and cherry tomatoes" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes name "Chicken with Orange, Spinach and Cherry Tomatoes" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeCategory category:baked_recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeCategory category:chicken_recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeCategory category:dill_recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeCategory category:easy_recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeCategory category:main_course_recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeCategory category:orange_recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeCategory category:spinach_recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeCategory category:tomato_recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeFoodstuff cookbook:chicken cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeFoodstuff cookbook:dill cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeFoodstuff cookbook:garlic cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeFoodstuff cookbook:olive_oil cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeFoodstuff cookbook:orange cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeFoodstuff cookbook:salt cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeFoodstuff cookbook:spinach cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeFoodstuff cookbook:tomato cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeIngredient "1 Tbsp. olive oil" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeIngredient "3/4 tsp. salt" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeIngredient "3 tsp. minced garlic" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeIngredient "4 cup cherry tomatoes, halved" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeIngredient "4 cups firmly packed torn fresh spinach leaves (about 8 ounces)" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeIngredient "4 skinless boneless chicken breast halves, thinly sliced crosswise" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeIngredient "4 Tbsp. minced fresh dill" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeIngredient "4 tsp. grated orange peel" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeInstructions ["Preheat oven to 400\u00b0F.","Place large baking sheet in oven to heat.","Mix dill, orange peel, garlic and salt in medium bowl. Season with pepper.","Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl.","Add chicken to remaining dill mixture in medium bowl and toss to coat.","Cut 4 sheets of foil each about 20 inches long.","Arrange 1 cup spinach on 1 sheet of foil.","Place 1\/4 of sliced chicken mixture atop spinach.","Spoon 1\/4 of tomato mixture atop chicken.","Fold foil over, enclosing contents completely and crimping edges tightly to seal.","Repeat with remaining 3 foil sheets, forming 4 packets total.","Arrange foil packets in single layer on heated baking sheet.","Bake until chicken is just cooked through, about 15 minutes.","Transfer to plates; let stand 5 minutes."] cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeNotes "*Serve with rice. " cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes recipeYield 4 cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes totalTime "prep 5 min, cooking 20 min" cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes type cookbook:recipes cookbook:chicken_with_orange,_spinach_and_cherry_tomatoes url https://en.wikibooks.org/wiki/Cookbook:Chicken_with_Orange,_Spinach_and_Cherry_Tomatoes cookbook:chickpea_curry_(masaledaar_chole) label "masaledaar chole" cookbook:chickpea_curry_(masaledaar_chole) name "Chickpea Curry (Masaledaar chole)" cookbook:chickpea_curry_(masaledaar_chole) name "Masaledaar chole" cookbook:chickpea_curry_(masaledaar_chole) recipeCategory category:chickpea_recipes cookbook:chickpea_curry_(masaledaar_chole) recipeCategory category:curry_recipes cookbook:chickpea_curry_(masaledaar_chole) recipeCategory category:gluten-free_recipes cookbook:chickpea_curry_(masaledaar_chole) recipeCategory category:indian_recipes cookbook:chickpea_curry_(masaledaar_chole) recipeCategory category:low-gi_recipes cookbook:chickpea_curry_(masaledaar_chole) recipeCategory category:stew_recipes cookbook:chickpea_curry_(masaledaar_chole) recipeCategory category:vegan_recipes cookbook:chickpea_curry_(masaledaar_chole) recipeCookingTechnique cookbook:pressure_cooking cookbook:chickpea_curry_(masaledaar_chole) recipeCookingTechnique cookbook:sautéing cookbook:chickpea_curry_(masaledaar_chole) recipeCuisine cookbook:cuisine_of_india cookbook:chickpea_curry_(masaledaar_chole) recipeCuisine cookbook:vegan_cuisine cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:chickpea cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:chili_powder cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:cilantro cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:curry_powder cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:garam_masala cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:garlic cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:ginger cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:oil_and_fat cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:onion cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:salt cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:tomato cookbook:chickpea_curry_(masaledaar_chole) recipeFoodstuff cookbook:turmeric cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "0.25 teaspoon garam masala" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "0.25 teaspoon turmeric powder" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "1.5 teaspoon Madras curry powder" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "1 cup chickpeas" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "1 onion (finely chopped)" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "1 teaspoon chilli powder" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "1 teaspoon garlic paste" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "1 teaspoon ginger paste" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "1 tomato (medium chopped)" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "2 tbsp cooking oil" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "Cilantro, for garnishing" cookbook:chickpea_curry_(masaledaar_chole) recipeIngredient "Salt to taste" cookbook:chickpea_curry_(masaledaar_chole) recipeInstructions ["Soak the chickpeas overnight in water.","Pressure cook the chickpeas till it's boiled (3 whistles).","In a cooking vessel pour the cooking oil and heat it.","Add the onions and saut\u00e9 till its golden brown.","Add the turmeric powder, chilli powder, garam masala and Madras curry powder.","After this add the tomatoes, ginger and garlic paste and stir for approx 1 min.","Now add the boiled chickpeas and some water.","Add salt to taste. Cook for approx 10 minutes on a medium flame.","Garnish with cilantro and serve with chapattis or paratha."] cookbook:chickpea_curry_(masaledaar_chole) type cookbook:recipes cookbook:chickpea_curry_(masaledaar_chole) url https://en.wikibooks.org/wiki/Cookbook:Chickpea_Curry_(Masaledaar_chole) cookbook:chickpea_curry_(masaledaar_chole) url https://en.wikibooks.org/wiki/Cookbook:Masaledaar_chole cookbook:chickpea_flour_dessert_(mysore_pak) label "mysore pak" cookbook:chickpea_flour_dessert_(mysore_pak) name "Chickpea Flour Dessert (Mysore Pak)" cookbook:chickpea_flour_dessert_(mysore_pak) name "Mysore Pak" cookbook:chickpea_flour_dessert_(mysore_pak) recipeIngredient "Elaichi = 1/4 tspoon" cookbook:chickpea_flour_dessert_(mysore_pak) recipeIngredient "Ghee = 2 - 3 cup" cookbook:chickpea_flour_dessert_(mysore_pak) recipeIngredient "Gram flour (Besan) = 1 cup" cookbook:chickpea_flour_dessert_(mysore_pak) recipeIngredient "Sugar = 21/2 cups" cookbook:chickpea_flour_dessert_(mysore_pak) recipeInstructions ["First, roast a cup of gram flour in ghee.","Then, boil a cup of sugar until it turns to concentrated sugar solution (pak). The traditional way to find the appropriate concentration is thread method, where a drop of sugar solution is placed between the thumb and the point finger. If a thread can be drawn by separating the fingers, then the sugar solution is ready. If more threads can be drawn, then more water needs to be added.","Put handful of roasted Gram flour in paagu (boiled sugar).","Heat ghee separately.","Pour small amount of ghee in the sugar concentrate and gram flour mix.","Keep stirring the mixture and keep the heat on.","Again, put handful of gram flour and remaining ghee.","More ghee can be added, till the mixture stop taking in more ghee.","After the mixture is boiled, it turns into crispy, bubble form.","Now, pour it in a plate and after minutes of drying, cut it into pieces of desired shapes."] cookbook:chickpea_flour_dessert_(mysore_pak) type cookbook:recipes cookbook:chickpea_flour_dessert_(mysore_pak) url https://en.wikibooks.org/wiki/Cookbook:Chickpea_Flour_Dessert_(Mysore_Pak) cookbook:chickpea_flour_dessert_(mysore_pak) url https://en.wikibooks.org/wiki/Cookbook:Mysore_Pak cookbook:chickpea_flour label "besan" cookbook:chickpea_flour label "chickpea flour" cookbook:chickpea_flour label "flour made from chickpeas" cookbook:chickpea_flour label "gram flour" cookbook:chickpea_flour name "Besan" cookbook:chickpea_flour name "Chickpea Flour" cookbook:chickpea_flour recipeCategory category:flour cookbook:chickpea_flour type cookbook:flour cookbook:chickpea_flour type cookbook:ingredients cookbook:chickpea_flour url https://en.wikibooks.org/wiki/Cookbook:Besan cookbook:chickpea_flour url https://en.wikibooks.org/wiki/Cookbook:Chickpea_Flour cookbook:chickpea label "brown chickpeas" cookbook:chickpea label "canned chickpeas" cookbook:chickpea label "chana" cookbook:chickpea label "chana dal" cookbook:chickpea label "chana dhal" cookbook:chickpea label "chana lentil" cookbook:chickpea label "channa dal" cookbook:chickpea label "channa dhal" cookbook:chickpea label "channa powder" cookbook:chickpea label "chickpea" cookbook:chickpea label "chickpea - bengal gram" cookbook:chickpea label "chickpea flour" cookbook:chickpea label "chick peas" cookbook:chickpea label "chickpeas" cookbook:chickpea label "garbanzo" cookbook:chickpea label "garbanzo beans" cookbook:chickpea label "garbanzos" cookbook:chickpea label "kadalai paruppu" cookbook:chickpea name "Channa dhal" cookbook:chickpea name "Chickpea" cookbook:chickpea name "Garbanzo" cookbook:chickpea name "Garbanzo beans" cookbook:chickpea recipeCategory category:chickpea_recipes cookbook:chickpea_stew name "Chickpea Stew" cookbook:chickpea_stew recipeCategory category:chickpea_recipes cookbook:chickpea_stew recipeCategory category:recipes_with_metric_units cookbook:chickpea_stew recipeCategory category:stew_recipes cookbook:chickpea_stew recipeCategory category:vegan_recipes cookbook:chickpea_stew recipeCuisine cookbook:vegan_cuisine cookbook:chickpea_stew recipeFoodstuff cookbook:bell_pepper cookbook:chickpea_stew recipeFoodstuff cookbook:broth cookbook:chickpea_stew recipeFoodstuff cookbook:chickpea cookbook:chickpea_stew recipeFoodstuff cookbook:chiles cookbook:chickpea_stew recipeFoodstuff cookbook:chili_powder cookbook:chickpea_stew recipeFoodstuff cookbook:cilantro cookbook:chickpea_stew recipeFoodstuff cookbook:coriander cookbook:chickpea_stew recipeFoodstuff cookbook:cumin cookbook:chickpea_stew recipeFoodstuff cookbook:garam_masala cookbook:chickpea_stew recipeFoodstuff cookbook:garlic cookbook:chickpea_stew recipeFoodstuff cookbook:onion cookbook:chickpea_stew recipeFoodstuff cookbook:peanut_butter cookbook:chickpea_stew recipeFoodstuff cookbook:pepper cookbook:chickpea_stew recipeFoodstuff cookbook:salt cookbook:chickpea_stew recipeFoodstuff cookbook:soy_sauce cookbook:chickpea_stew recipeFoodstuff cookbook:tomato cookbook:chickpea_stew recipeFoodstuff cookbook:turmeric cookbook:chickpea_stew recipeFoodstuff cookbook:zucchini cookbook:chickpea_stew recipeIngredient "1/2 tsp. black pepper" cookbook:chickpea_stew recipeIngredient "1/2 tsp. salt" cookbook:chickpea_stew recipeIngredient "150 grams of dry or 500 grams of cooked chickpeas" cookbook:chickpea_stew recipeIngredient "1 chili pepper, finely chopped" cookbook:chickpea_stew recipeIngredient "1 green bell pepper, chopped" cookbook:chickpea_stew recipeIngredient "1 tsp. coriander" cookbook:chickpea_stew recipeIngredient "1 tsp. cumin" cookbook:chickpea_stew recipeIngredient "1 tsp. soy sauce (Optional, can replace salt)" cookbook:chickpea_stew recipeIngredient "1 tsp. turmeric" cookbook:chickpea_stew recipeIngredient "2-3 medium onions chopped to make 2-3 cups" cookbook:chickpea_stew recipeIngredient "2 cups of vegetable broth" cookbook:chickpea_stew recipeIngredient "4-6 cloves garlic, minced" cookbook:chickpea_stew recipeIngredient "4 Tbsp. peanut butter, crunchy, unsweetened" cookbook:chickpea_stew recipeIngredient "6-8 medium tomatoes, chopped, or 2-3 cups of canned tomatoes" cookbook:chickpea_stew recipeIngredient "Enough zucchini, chopped, to make 2-3 cups" cookbook:chickpea_stew recipeIngredient "(Optional for garnish) 2 Tbsp. cilantro sprig, finely chopped" cookbook:chickpea_stew recipeInstructions ["If using dry chickpeas, wash, then soak for 12 hours, then cook 40-50 minutes until soft or for 8-10 minutes in a pressure cooker. If using a pressure cooker, do not depressurize but let the cool down; depressurizing causes the chickpeas to break open.","Prepare all vegetables.","Cook onions in the broth until softened.","Add all vegetables (zucchini, tomatoes, bell pepper, chili pepper, garlic) and cook for 10-15 minutes, until peppers and zucchini are soft.","(During this time, start boiling the rice.)","Add chickpeas, peanut butter and spices, soy sauce.","Keep simmering for 5-10 more minutes.","(Optional) sprinkle with cilantro garnish.","Serve immediately.","If a very thick sauce is desired, cook longer. The zucchini will disintegrate, thickening the sauce.","If you used dry chickpeas, use the cooking water and broth half and half, instead of pure broth.","The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired.","To get a stronger taste, use up to 2 tsp. each of coriander, turmeric, cumin.","Add 2 tsp. Garam masala for a more authentic taste."] cookbook:chickpea_stew type cookbook:recipes cookbook:chickpea_stew url https://en.wikibooks.org/wiki/Cookbook:Chickpea_Stew cookbook:chickpea type cookbook:ingredients cookbook:chickpea type cookbook:vegetable cookbook:chickpea url https://en.wikibooks.org/wiki/Cookbook:Channa_dhal cookbook:chickpea url https://en.wikibooks.org/wiki/Cookbook:Chickpea cookbook:chickpea url https://en.wikibooks.org/wiki/Cookbook:Garbanzo cookbook:chickpea url https://en.wikibooks.org/wiki/Cookbook:Garbanzo_beans cookbook:chicory label "chicory" cookbook:chicory label "chicory roots" cookbook:chicory name "Chicory" cookbook:chicory recipeCategory category:herbs_and_spices cookbook:chicory type cookbook:ingredients cookbook:chicory type cookbook:spices_and_herbs cookbook:chicory type cookbook:vegetable cookbook:chicory url https://en.wikibooks.org/wiki/Cookbook:Chicory cookbook:chiffonade label "chiffonade" cookbook:chiffonade name "Chiffonade" cookbook:chiffonade recipeCategory category:cooking_techniques cookbook:chiffonade type cookbook:recipes cookbook:chiffonade url https://en.wikibooks.org/wiki/Cookbook:Chiffonade cookbook:chiku label "chiku" cookbook:chilaquiles label "chilaquiles" cookbook:chilaquiles name "Chilaquiles" cookbook:chilaquiles recipeCategory category:breakfast_recipes cookbook:chilaquiles recipeCategory category:cheese_recipes cookbook:chilaquiles recipeCategory category:chile_recipes cookbook:chilaquiles recipeCategory category:egg_recipes cookbook:chilaquiles recipeCategory category:mexican_recipes cookbook:chilaquiles recipeCategory category:recipes_with_metric_units cookbook:chilaquiles recipeCategory category:salsa_recipes cookbook:chilaquiles recipeCategory category:tortilla_recipes cookbook:chilaquiles recipeCuisine cookbook:cuisine_of_jalisco cookbook:chilaquiles recipeCuisine cookbook:cuisine_of_mexico cookbook:chilaquiles recipeCuisine cookbook:cuisine_of_yucatan cookbook:chilaquiles recipeIngredient "* 1/2 cup water" cookbook:chilaquiles recipeIngredient "1/4 of an onion, diced (Mexican cooking mainly uses white onion)" cookbook:chilaquiles recipeIngredient "* 1 cup tomatillos, dehusked (these are found extensively in most Mexican groceries and are somewhat common in larger urban supermarkets)" cookbook:chilaquiles recipeIngredient "* 1 garlic" cookbook:chilaquiles recipeIngredient "1 large egg" cookbook:chilaquiles recipeIngredient "2 corn tortillas (preferably day-old), cut into strips and then into squares" cookbook:chilaquiles recipeIngredient "* 4 to 6 dried ''chiles de árbol'', roasted (these are quite hot and you should adjust to your liking)" cookbook:chilaquiles recipeIngredient "Crumbled or shredded cheese (you can use anything that melts well, I like to use Monterey Jack or Manchego, however you can utilize your favorite cheese for this recipe)" cookbook:chilaquiles recipeIngredient "''Salsa de chile de árbol''" cookbook:chilaquiles recipeIngredient "* Salt and pepper, to taste" cookbook:chilaquiles recipeIngredient "Vegetable oil (enough to cover the tortillas to deep-fry them)" cookbook:chilaquiles recipeInstructions ["Begin by making the ''salsa de chile de \u00e1rbol'': roast the tomatillos by wrapping them in heavy duty aluminum foil and placing them on a comal over your stovetop (this does not need to be done in the oven, it never is in Mexico). After roasting the tomatillos for approximately 15 to 20 minutes you can pull them off the fire and roast the dried chilies and garlic directly on the comal (caution, the dried chilies will roast in less than a minute while the garlic will take longer). Combine the roasted tomatillos, chilies and garlic along with the water, salt and pepper in a blender. Liquefy the mixture thoroughly for a few minutes to ensure that the sauce is smooth and consistent with no large pieces left floating around. You will probably end up with more salsa than you need for this recipe. Use it as a condiment for any other of your favorite Mexican dishes!","Next, heat the vegetable oil in a frying pan until it is hot enough so that when you drop the pieces of tortillas into it they immediately begin to fry at a rapid pace.","Allow the tortillas to fry until they become a chestnut brown, just not too dark or burnt. At this point, drain most of the oil out of the pan leaving only enough to fry the rest of the ingredients.","Crack the egg into the fried tortillas and scramble it, folding the fried tortilla strips into the egg. At this point season this mixture with salt and pepper if desired. Take this mixture out of the pan and let it rest on a plate while you continue with the rest of the dish.","Add some of the oil that was taken out of the pan earlier back into it and heat it up again. To this add the diced onion and allow it to soften for a few minutes. Add the ''salsa de chile de \u00e1rbol'' to the oil and onions and saut\u00e9 it for a minute or two. Add a little bit of water to dilute it if it becomes too thick.","Finally, return the fried tortilla and egg mixture to the onion and chili sauce in the pan and allow it cook only for about a minute, enough time to allow the tortillas to soak up some of the sauce. Before plating it, add the cheese and enjoy!"] cookbook:chilaquiles type cookbook:recipes cookbook:chilaquiles url https://en.wikibooks.org/wiki/Cookbook:Chilaquiles cookbook:chile_colorado label "chile colorado" cookbook:chile_colorado name "Chile Colorado" cookbook:chile_colorado recipeCategory category:beef_recipes cookbook:chile_colorado recipeCategory category:boiled_recipes cookbook:chile_colorado recipeCategory category:chile_recipes cookbook:chile_colorado recipeCategory category:chili_recipes cookbook:chile_colorado recipeFoodstuff cookbook:beef cookbook:chile_colorado recipeFoodstuff cookbook:chiles cookbook:chile_colorado recipeFoodstuff cookbook:flour cookbook:chile_colorado recipeFoodstuff cookbook:olive_oil cookbook:chile_colorado recipeFoodstuff cookbook:onion cookbook:chile_colorado recipeFoodstuff cookbook:pepper cookbook:chile_colorado recipeFoodstuff cookbook:salt cookbook:chile_colorado recipeFoodstuff cookbook:stock cookbook:chile_colorado recipeIngredient "1/2 cup all-purpose flour" cookbook:chile_colorado recipeIngredient "1 large yellow onion, chopped" cookbook:chile_colorado recipeIngredient "1 tablespoon black pepper" cookbook:chile_colorado recipeIngredient "1 tablespoon kosher salt" cookbook:chile_colorado recipeIngredient "2 cups beef stock or water" cookbook:chile_colorado recipeIngredient "3 cups water" cookbook:chile_colorado recipeIngredient "3 tablespoons olive oil" cookbook:chile_colorado recipeIngredient "5 pounds boneless beef chuck roast, trimmed of fat" cookbook:chile_colorado recipeIngredient "9 New Mexico dry chiles - washed, with stems and seeds removed" cookbook:chile_colorado recipeInstructions ["Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.","Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.","Heat olive oil in a large pot over medium heat. Saut\u00e9 onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking."] cookbook:chile_colorado type cookbook:recipes cookbook:chile_colorado url https://en.wikibooks.org/wiki/Cookbook:Chile_Colorado cookbook:chile label "anaheim chiles" cookbook:chile label "chile" cookbook:chile label "chile pepper" cookbook:chile label "chiles" cookbook:chile label "chili" cookbook:chile label "chilies" cookbook:chile label "chili peppers" cookbook:chile label "chilli" cookbook:chile label "chillies" cookbook:chile label "chilli flakes" cookbook:chile label "chilli pepper" cookbook:chile label "chilli powder" cookbook:chile label "fresh hot chilies" cookbook:chile label "green chili" cookbook:chile label "green chillies" cookbook:chile label "red chile" cookbook:chile label "red chilli" cookbook:chile_lime_marinade name "Chile Lime Marinade" cookbook:chile_lime_marinade recipeCategory category:chile_recipes cookbook:chile_lime_marinade recipeCategory category:lime_recipes cookbook:chile_lime_marinade recipeCategory category:marinade_recipes cookbook:chile_lime_marinade recipeCategory category:recipes_with_metric_units cookbook:chile_lime_marinade recipeIngredient "1/2 cup freshly squeezed lime juice" cookbook:chile_lime_marinade recipeIngredient "1/4 cup honey" cookbook:chile_lime_marinade recipeIngredient "1 cup chicken broth" cookbook:chile_lime_marinade recipeIngredient "2 tbsp salt" cookbook:chile_lime_marinade recipeIngredient "4 serrano chiles, minced (seeded if you want)" cookbook:chile_lime_marinade recipeInstructions ["Combine all ingredients in a large mason jar and keep refrigerated for up to 2 weeks."] cookbook:chile_lime_marinade type cookbook:recipes cookbook:chile_lime_marinade url https://en.wikibooks.org/wiki/Cookbook:Chile_Lime_Marinade cookbook:chile name "Chile" cookbook:chile name "Chili" cookbook:chile name "Chilli" cookbook:chile name "Green chilly" cookbook:chile recipeCategory category:southwestern_recipes cookbook:chile recipeCategory category:vegan_recipes cookbook:chile recipeCuisine cookbook:southwestern_cuisine cookbook:chile recipeCuisine cookbook:vegan_cuisine cookbook:chiles_en_nogada label "chiles en nogada" cookbook:chiles_en_nogada name "Chiles en nogada" cookbook:chiles_en_nogada recipeCategory category:chile_recipes cookbook:chiles_en_nogada recipeCategory category:dairy_recipes cookbook:chiles_en_nogada recipeCategory category:fruit_recipes cookbook:chiles_en_nogada recipeCategory category:ground_beef_recipes cookbook:chiles_en_nogada recipeCategory category:main_course_recipes cookbook:chiles_en_nogada recipeCategory category:mexican_recipes cookbook:chiles_en_nogada recipeCategory category:nut_recipes cookbook:chiles_en_nogada recipeCategory category:pan_fried_recipes cookbook:chiles_en_nogada recipeCuisine cookbook:cuisine_of_jalisco cookbook:chiles_en_nogada recipeCuisine cookbook:cuisine_of_mexico cookbook:chiles_en_nogada recipeCuisine cookbook:cuisine_of_yucatan cookbook:chiles_en_nogada recipeIngredient "10 eggs" cookbook:chiles_en_nogada recipeIngredient "almonds about 20-30 (peeled)" cookbook:chiles_en_nogada recipeIngredient "apples,about 5-7" cookbook:chiles_en_nogada recipeIngredient "flour (a cup)" cookbook:chiles_en_nogada recipeIngredient "Ground meat about one pound" cookbook:chiles_en_nogada recipeIngredient "half a cup of rum (liquor is optional)" cookbook:chiles_en_nogada recipeIngredient "milk (5 cups)" cookbook:chiles_en_nogada recipeIngredient "peaches, about 6-9" cookbook:chiles_en_nogada recipeIngredient "pears, about 4-6" cookbook:chiles_en_nogada recipeIngredient "pepper poblano, about 10-15" cookbook:chiles_en_nogada recipeIngredient "raisins" cookbook:chiles_en_nogada recipeIngredient "walnuts (about a pound) - it's better if they are already peeled or just put them in water and let them stay there overnight then taking the skin off is easier." cookbook:chiles_en_nogada recipeIngredient "white cheese (5-6 slices)" cookbook:chiles_en_nogada recipeInstructions ["Put the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right","Pour on the peppers and enjoy!"] cookbook:chiles_en_nogada type cookbook:recipes cookbook:chiles_en_nogada url https://en.wikibooks.org/wiki/Cookbook:Chiles_en_nogada cookbook:chiles label "bird's eye chillis" cookbook:chiles label "chile" cookbook:chiles label "chile ancho (dried pepper)" cookbook:chiles label "chile pepper" cookbook:chiles label "chile peppers" cookbook:chiles label "chiles" cookbook:chiles label "chili" cookbook:chiles label "chilies" cookbook:chiles label "chili flakes" cookbook:chiles label "chili (or chile) peppers" cookbook:chiles label "chili pepper" cookbook:chiles label "chili peppers" cookbook:chiles label "chilis" cookbook:chiles label "chilli" cookbook:chiles label "chillies" cookbook:chiles label "chilli paste" cookbook:chiles label "chilli pepper" cookbook:chiles label "chilli peppers" cookbook:chiles label "chillis" cookbook:chiles label "chipotle powder" cookbook:chiles label "dried red chillies" cookbook:chiles label "fresh chili pepper" cookbook:chiles label "fresh red chili pepper" cookbook:chiles label "green chiles" cookbook:chiles label "green chili" cookbook:chiles label "green chili pepper" cookbook:chiles label "green chili peppers" cookbook:chiles label "green chilis" cookbook:chiles label "green chilli" cookbook:chiles label "green chillies" cookbook:chiles label "ground fresh red chili pepper" cookbook:chiles label "habanero chile" cookbook:chiles label "hot pepper" cookbook:chiles label "hot peppers" cookbook:chiles label "hot red pepper" cookbook:chiles label "<i>capsicum</i>" cookbook:chiles label "pepper" cookbook:chiles label "peppers" cookbook:chiles label "red chili" cookbook:chiles label "red chilies" cookbook:chiles label "red chili pepper flakes" cookbook:chiles label "red chili powder" cookbook:chiles label "red chilli" cookbook:chiles label "red chillies" cookbook:chiles label "red chillis" cookbook:chiles label "red pepper" cookbook:chiles label "red pepper flakes" cookbook:chiles label "red peppers" cookbook:chiles label "serrano chile" cookbook:chiles label "serrano chiles" cookbook:chiles label "thai pepper" cookbook:chiles name "Chile pepper" cookbook:chiles name "Chile Pepper" cookbook:chiles name "Chile peppers" cookbook:chiles name "Chiles" cookbook:chiles name "Chili pepper" cookbook:chiles name "Chili Pepper" cookbook:chiles name "Chili peppers" cookbook:chiles name "Chilli pepper" cookbook:chiles name "Chilli Pepper" cookbook:chiles recipeCategory category:featured_ingredients cookbook:chiles recipeCategory category:herbs_and_spices cookbook:chiles type cookbook:featured_ingredients cookbook:chiles type cookbook:ingredients cookbook:chiles type cookbook:spices_and_herbs cookbook:chiles type cookbook:vegetable cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chile_pepper cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chile_Pepper cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chile_peppers cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chiles cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chili_pepper cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chili_Pepper cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chili_peppers cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chilli_pepper cookbook:chiles url https://en.wikibooks.org/wiki/Cookbook:Chilli_Pepper cookbook:chile type cookbook:disambiguation cookbook:chile type cookbook:recipes cookbook:chile url https://en.wikibooks.org/wiki/Cookbook:Chile cookbook:chile url https://en.wikibooks.org/wiki/Cookbook:Chili cookbook:chile url https://en.wikibooks.org/wiki/Cookbook:Chilli cookbook:chile url https://en.wikibooks.org/wiki/Cookbook:Green_chilly cookbook:chili_bean label "chili beans" cookbook:chili_con_bambi label "chili con bambi" cookbook:chili_con_bambi name "Chili con Bambi" cookbook:chili_con_bambi recipeCategory category:boiled_recipes cookbook:chili_con_bambi recipeCategory category:chili_recipes cookbook:chili_con_bambi recipeCategory category:meat_recipes cookbook:chili_con_bambi recipeCategory category:recipes_with_metric_units cookbook:chili_con_bambi recipeCategory category:texas_recipes cookbook:chili_con_bambi recipeCategory category:venison_recipes cookbook:chili_con_bambi recipeFoodstuff cookbook:bay_leaf cookbook:chili_con_bambi recipeFoodstuff cookbook:carrot cookbook:chili_con_bambi recipeFoodstuff cookbook:celery cookbook:chili_con_bambi recipeFoodstuff cookbook:cider cookbook:chili_con_bambi recipeFoodstuff cookbook:corn_oil cookbook:chili_con_bambi recipeFoodstuff cookbook:garlic cookbook:chili_con_bambi recipeFoodstuff cookbook:kidney_bean cookbook:chili_con_bambi recipeFoodstuff cookbook:olive_oil cookbook:chili_con_bambi recipeFoodstuff cookbook:onion cookbook:chili_con_bambi recipeFoodstuff cookbook:oregano cookbook:chili_con_bambi recipeFoodstuff cookbook:stock cookbook:chili_con_bambi recipeFoodstuff cookbook:sunflower_oil cookbook:chili_con_bambi recipeIngredient "0-5 cloves of finely chopped garlic (to taste)" cookbook:chili_con_bambi recipeIngredient "150g (6oz) finely chopped celery" cookbook:chili_con_bambi recipeIngredient "1-5 tsp Cayenne Pepper (to taste - 5 is quite hot) & 4 tsp Paprika or other milder powdered chile" cookbook:chili_con_bambi recipeIngredient "1 stock cube (optional - see procedure), salt" cookbook:chili_con_bambi recipeIngredient "250g (½lb) chopped onion" cookbook:chili_con_bambi recipeIngredient "250g (½lb) finely grated carrots" cookbook:chili_con_bambi recipeIngredient "30ml (2tbsp) olive, corn or sunflower oil (according to taste)" cookbook:chili_con_bambi recipeIngredient "30ml (2tbsp) oregano" cookbook:chili_con_bambi recipeIngredient "350g (¾lb) red kidney beans (1 can - drained - not if you're a Texan)" cookbook:chili_con_bambi recipeIngredient "500g (1.1 lb) minced (ground) stewing venison (minced lean leftovers from trimming are ideal)" cookbook:chili_con_bambi recipeIngredient "500ml Dry cider or beef stock (how much you will need depends on how fast it boils away)" cookbook:chili_con_bambi recipeIngredient "5 bay leaves" cookbook:chili_con_bambi recipeIngredient "5 Tsp Ground Cumin" cookbook:chili_con_bambi recipeIngredient "60ml (4tbsp) tomato purée" cookbook:chili_con_bambi recipeInstructions ["Saut\u00e9 the onions, chiles (if used) and garlic in the oil until well softened.","Add the powdered spices and cook for about 60 seconds.","Add the venison and stir well until it has all (more or less) changed colour.","Add sufficient dry cider or stock to cover, but not too deeply.","Add the stock cube (only if you are using cider), bay leaves, chopped celery, grated carrot and tomato pur\u00e9e, and stir well.","Simmer very gently for at least three 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 three or four hours. In a slow cooker it can be cooked for eight 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.","About 30-40 minutes before serving remove the bay leaves, add the oregano and the beans (if you're not Texan) and stir well. [Dried kidney beans are so indigestible as to be considered poisonous unless they are boiled briskly (a slow cooker will not do) for at least twenty minutes to destroy the indigestible phytohaemagglutinin that they contain. If you do use dried kidney beans they must be soaked overnight and then boiled by themselves for at least twenty minutes. They are then added to the chili early enough to cook for at least two hours. All this is tedious - it is therefore much better to use tinned ones as suggested in this recipe.]","Adjust the salt (i.e. taste the chili and add more salt if you think it needs it), stir well and cook for another 40 minutes.","Serve with long-grain rice, or however else you like to serve chili."] cookbook:chili_con_bambi type cookbook:recipes cookbook:chili_con_bambi url https://en.wikibooks.org/wiki/Cookbook:Chili_con_Bambi cookbook:chili_con_carne label "chili con carne" cookbook:chili_con_carne name "Chili con carne" cookbook:chili_con_carne recipeCategory category:chili_recipes cookbook:chili_con_carne type cookbook:recipes cookbook:chili_con_carne url https://en.wikibooks.org/wiki/Cookbook:Chili_con_carne cookbook:chili_cornbread_casserole difficulty 2 cookbook:chili_cornbread_casserole name "Chili Cornbread Casserole" cookbook:chili_cornbread_casserole recipeCategory category:beef_recipes cookbook:chili_cornbread_casserole recipeCategory category:bread_recipes cookbook:chili_cornbread_casserole recipeCategory category:casserole_recipes cookbook:chili_cornbread_casserole recipeCategory category:chili_recipes cookbook:chili_cornbread_casserole recipeCategory category:easy_recipes cookbook:chili_cornbread_casserole recipeCategory category:ground_beef_recipes cookbook:chili_cornbread_casserole recipeCategory category:inexpensive_recipes cookbook:chili_cornbread_casserole recipeCategory category:texas_recipes cookbook:chili_cornbread_casserole recipeCookingTechnique cookbook:baking cookbook:chili_cornbread_casserole recipeCookingTechnique cookbook:dice cookbook:chili_cornbread_casserole recipeCookingTechnique cookbook:frying cookbook:chili_cornbread_casserole recipeEquipment cookbook:frying_pan cookbook:chili_cornbread_casserole recipeEquipment cookbook:oven cookbook:chili_cornbread_casserole recipeEquipment cookbook:pots_and_pans cookbook:chili_cornbread_casserole recipeEquipment cookbook:whisk cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:bacon cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:baking_powder cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:baking_soda cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:beef cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:brown_sugar cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:chili_powder cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:coffee cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:cooking_spray cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:cornmeal cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:cumin cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:egg cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:flour cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:jalapeño cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:milk cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:onion cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:oregano cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:paprika cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:pepper cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:salt cookbook:chili_cornbread_casserole recipeFoodstuff cookbook:tomato cookbook:chili_cornbread_casserole recipeIngredient "½ cup corn meal" cookbook:chili_cornbread_casserole recipeIngredient "½ cup flour" cookbook:chili_cornbread_casserole recipeIngredient "½ cup milk" cookbook:chili_cornbread_casserole recipeIngredient "½ teaspoon baking soda" cookbook:chili_cornbread_casserole recipeIngredient "½ teaspoon salt" cookbook:chili_cornbread_casserole recipeIngredient "1¼ pounds hamburger" cookbook:chili_cornbread_casserole recipeIngredient "1½ tablespoons brown sugar" cookbook:chili_cornbread_casserole recipeIngredient "1¼ teaspoons chili powder" cookbook:chili_cornbread_casserole recipeIngredient "1½ teaspoons paprika" cookbook:chili_cornbread_casserole recipeIngredient "1 can (15-ounces) diced tomatoes" cookbook:chili_cornbread_casserole recipeIngredient "1 egg" cookbook:chili_cornbread_casserole recipeIngredient "1 large onion" cookbook:chili_cornbread_casserole recipeIngredient "1 pound beef" cookbook:chili_cornbread_casserole recipeIngredient "1 tablespoon diced jalapeños (canned)" cookbook:chili_cornbread_casserole recipeIngredient "1 teaspoon baking powder" cookbook:chili_cornbread_casserole recipeIngredient "1 teaspoon instant coffee" cookbook:chili_cornbread_casserole recipeIngredient "1 teaspoon oregano" cookbook:chili_cornbread_casserole recipeIngredient "2 tablespoons (¼ stick) butter" cookbook:chili_cornbread_casserole recipeIngredient "2 teaspoons cumin" cookbook:chili_cornbread_casserole recipeIngredient "4 strips bacon, cut in small pieces" cookbook:chili_cornbread_casserole recipeIngredient "black pepper" cookbook:chili_cornbread_casserole recipeIngredient "Chili mix" cookbook:chili_cornbread_casserole recipeIngredient "Cornbread mix" cookbook:chili_cornbread_casserole recipeInstructions ["Spray a 9x12 inch baking pan with cooking spray.","Put entire chili recipe in baking pan and smooth surface.","Spoon cornbread mixture over chili mixture and smooth with a large spoon.","Bake about 20 minutes, or until cornbread pulls away from the sides of the pan.","Serve in bowls, making sure every large spoonful has both textures."] cookbook:chili_cornbread_casserole recipeNotes "* Beans in the chili would probably be too much starch. * Finish seasoning the chili before assembling with cornbread. " cookbook:chili_cornbread_casserole recipeYield 6 cookbook:chili_cornbread_casserole totalTime "prep ½ hour<br>total 45 minutes" cookbook:chili_cornbread_casserole type cookbook:recipes cookbook:chili_cornbread_casserole url https://en.wikibooks.org/wiki/Cookbook:Chili_Cornbread_Casserole cookbook:chili_garlic_sauce label "chili garlic sauce" cookbook:chili-honey_glazed_lechon_kawali name "Chili-Honey Glazed Lechon Kawali" cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:asian_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:chili_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:filipino_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:garlic_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:ginger_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:honey_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:meat_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:onion_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCategory category:pork_recipes cookbook:chili-honey_glazed_lechon_kawali recipeCuisine cookbook:cuisine_of_the_philippines cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "1 ½ tablespoon honey, or to taste" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "1 bay leaf" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "1 kilo pork belly" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "1 large onion, quartered, white or red only" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "1 tablespoon rice vinegar" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "1 thumb-sized piece ginger, peeled and grated" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "2 tablespoons Korean hot pepper paste (''gochujang'')" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "2 tablespoons soy sauce" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "2 teaspoons salt" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "2 teaspoons sesame oil" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "4 cloves garlic, chopped" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "4 cloves garlic, smashed" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "pickled vegetables (''atchara''), to serve, optional" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "rock salt, for seasoning" cookbook:chili-honey_glazed_lechon_kawali recipeIngredient "⅓ teaspoon peppercorns" cookbook:chili-honey_glazed_lechon_kawali recipeInstructions ["Slice pork belly in half to fit a large stockpot. Place pork, onion, garlic, peppercorns, salt, and bay leaf in a large stockpot.","Fill with enough water to cover pork. Bring to a boil then reduce to a simmer.","Cook for about 1 hour or until pork is fork tender.","In the meantime, make the chili-honey glaze: Put all ingredients in the bowl of a food processor. Pur\u00e9e to make a thick glaze. Set aside.","Once pork belly is tender, transfer to a rack or hang the belly to dry for about an hour. Slice pork into 2-inch pieces and season with rock salt.","Preheat an airfryer to 180\u00ba C for 5 minutes. Put half of the pork belly pieces in the airfryer's basket. Set timer to 10 minutes and let cook.","After 10 minutes, pull out the airfryer basket and turn the pork pieces to cook evenly. Continue cooking for another 10 to 15 minutes or until pork belly is crisp and golden. Repeat with the remaining pork belly.","Put cooked pork belly in a large bowl. Add a couple of tablespoons of chili-honey glaze and toss to coat pork evenly. Add more, if desired.","Transfer to a platter and serve immediately with pickled vegetables, if desired."] cookbook:chili-honey_glazed_lechon_kawali type cookbook:recipes cookbook:chili-honey_glazed_lechon_kawali url https://en.wikibooks.org/wiki/Cookbook:Chili-Honey_Glazed_Lechon_Kawali cookbook:chili_oil label "chili oil" cookbook:chili_oil name "Chili Oil" cookbook:chili_oil recipeCategory category:asian_recipes cookbook:chili_oil recipeCategory category:chile_recipes cookbook:chili_oil recipeCategory category:chinese_recipes cookbook:chili_oil recipeCategory category:oil_recipes cookbook:chili_oil recipeCategory category:pan_fried_recipes cookbook:chili_oil recipeCategory category:sauce_recipes cookbook:chili_oil recipeCuisine cookbook:cuisine_of_china cookbook:chili_oil recipeIngredient "1/2 cup of chili flakes" cookbook:chili_oil recipeIngredient "1-2 teaspoons finely-ground, hot paprika" cookbook:chili_oil recipeIngredient "2 cups of a neutral oil" cookbook:chili_oil recipeIngredient "(Optional) 1 teaspoon of Szechuan peppercorn" cookbook:chili_oil recipeIngredient "Two or three whole dried chiles (ancho, guajillo or thai all work beautifully, though the latter creates a very spicy oil)" cookbook:chili_oil recipeInstructions ["If a smokey flavour is desired, toast the whole peppers and Szechuan peppercorn separately in a dry frying pan at medium-heat until you can smell them in the kitchen, stirring constantly (this takes only a few minutes). Chop the peppers if used (or cut them with scissors, or crush them in a mortar and pestle.) Set aside.","Add your oil to a pot or saucepan on medium high-heat and allow it to heat until the viscosity of the oil is reduced and the surface shimmers.","To the hot oil, carefully add the remaining ingredients and stir gently, lowering the heat if required to keep the oil below a simmer.","Remove from heat once the chilis have blackened, and allow the oil to cool (the chilis will sink to the bottom).","In higher-class restaurants in China and abroad, the oil is frequently strained or "poured off" of the layer of solids, which clarifies it somewhat; this step is optional. Many prefer the more rustic look (and texture!) of home-made oil, which will develop a darker colour over time from the solids below.","It is important to note that, contrary to popular belief, oil is not a preservative. The seasoned oils commonly available at markets have been treated with preservatives to allow them to remain stable for a prolonged period of time. The product should be kept in the fridge (where it will keep for months) or else used within a few days and kept covered. This is particularly important if one has used fresh garlic in the oil, as harmful pathogens found in the soil garlic grows in may grow and produce toxins in the oxygen-free environment created by the oil. Leaving the oil out at room temperature also increases the likelihood that the oil itself will go rancid, though this generally takes weeks.","Open a window or turn on a fan; if you burn the chili peppers the smoke will trigger a rather unpleasant coughing fit."] cookbook:chili_oil recipeYield 2 cookbook:chili_oil totalTime "10 minutes" cookbook:chili_oil type cookbook:recipes cookbook:chili_oil url https://en.wikibooks.org/wiki/Cookbook:Chili_Oil cookbook:chili_pepper#precautions label "chili pepper" cookbook:chili_powder label "chile powder" cookbook:chili_powder label "chili" cookbook:chili_powder label "chili powder" cookbook:chili_powder label "chilli powder" cookbook:chili_powder label "hot-pepper flakes" cookbook:chili_powder label "mild chilli powder" cookbook:chili_powder label "red chili powder" cookbook:chili_powder label "red chillies (ground)" cookbook:chili_powder label "red chilli powder" cookbook:chili_powder label "red mirchi powder" cookbook:chili_powder label "red pepper" cookbook:chili_powder label "red pepper powder" cookbook:chili_powder name "Chile Powder" cookbook:chili_powder name "Chili powder" cookbook:chili_powder name "Chili Powder" cookbook:chili_powder name "Chilli powder" cookbook:chili_powder name "Chilli Powder" cookbook:chili_powder recipeCategory category:herbs_and_spices cookbook:chili_powder recipeIngredient "1 tbs dried oregano" cookbook:chili_powder recipeIngredient "2 tbs garlic powder" cookbook:chili_powder recipeIngredient "2 tbs whole toasted cumin" cookbook:chili_powder recipeIngredient "3 dried arbol chiles, stemmed and finely chopped" cookbook:chili_powder recipeIngredient "6 ancho chiles, stemmed and finely chopped" cookbook:chili_powder recipeInstructions ["Give everything a run in a blender, food processor, or spice grinder until it's a fine powder."] cookbook:chili_powder type cookbook:ingredients cookbook:chili_powder type cookbook:spices_and_herbs cookbook:chili_powder url https://en.wikibooks.org/wiki/Cookbook:Chile_Powder cookbook:chili_powder url https://en.wikibooks.org/wiki/Cookbook:Chili_powder cookbook:chili_powder url https://en.wikibooks.org/wiki/Cookbook:Chili_Powder cookbook:chili_powder url https://en.wikibooks.org/wiki/Cookbook:Chilli_powder cookbook:chili_powder url https://en.wikibooks.org/wiki/Cookbook:Chilli_Powder cookbook:chili_(vegan) label "chili (vegan)" cookbook:chili_(vegan) label "vegan chili" cookbook:chili_(vegan) name "Chili (Vegan)" cookbook:chili_(vegan) recipeCategory category:chili_recipes cookbook:chili_(vegan) recipeCategory category:gluten-free_recipes cookbook:chili_(vegan) recipeCategory category:southwestern_recipes cookbook:chili_(vegan) recipeCategory category:vegan_recipes cookbook:chili_(vegan) recipeCuisine cookbook:southwestern_cuisine cookbook:chili_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:chili_(vegan) recipeFoodstuff cookbook:bell_pepper cookbook:chili_(vegan) recipeFoodstuff cookbook:black_bean cookbook:chili_(vegan) recipeFoodstuff cookbook:chiles cookbook:chili_(vegan) recipeFoodstuff cookbook:chili_powder cookbook:chili_(vegan) recipeFoodstuff cookbook:corn cookbook:chili_(vegan) recipeFoodstuff cookbook:garlic cookbook:chili_(vegan) recipeFoodstuff cookbook:jalapeño cookbook:chili_(vegan) recipeFoodstuff cookbook:kidney_bean cookbook:chili_(vegan) recipeFoodstuff cookbook:molasses cookbook:chili_(vegan) recipeFoodstuff cookbook:olive_oil cookbook:chili_(vegan) recipeFoodstuff cookbook:onion cookbook:chili_(vegan) recipeFoodstuff cookbook:oregano cookbook:chili_(vegan) recipeFoodstuff cookbook:salt cookbook:chili_(vegan) recipeFoodstuff cookbook:tomato cookbook:chili_(vegan) recipeIngredient "10 mL chili powder" cookbook:chili_(vegan) recipeIngredient "10 mL olive oil (or any other kind of vegetable oil)" cookbook:chili_(vegan) recipeIngredient "1 15 oz. can black beans" cookbook:chili_(vegan) recipeIngredient "1 15 oz. can navy beans" cookbook:chili_(vegan) recipeIngredient "1 6 oz. can tomato paste" cookbook:chili_(vegan) recipeIngredient "1 can corn kernels" cookbook:chili_(vegan) recipeIngredient "1 green bell pepper, chopped" cookbook:chili_(vegan) recipeIngredient "1 medium tomato, chopped (canned diced tomato works too)" cookbook:chili_(vegan) recipeIngredient "1 red or yellow bell pepper, chopped" cookbook:chili_(vegan) recipeIngredient "2 15 oz. cans red kidney beans" cookbook:chili_(vegan) recipeIngredient "2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)" cookbook:chili_(vegan) recipeIngredient "2 medium onions, chopped" cookbook:chili_(vegan) recipeIngredient "4 medium cloves of garlic, chopped or crushed" cookbook:chili_(vegan) recipeIngredient "50 mL molasses" cookbook:chili_(vegan) recipeIngredient "chili garlic sauce (optional)" cookbook:chili_(vegan) recipeIngredient "large pinch salt (to taste; not needed)" cookbook:chili_(vegan) recipeIngredient "pinch of oregano" cookbook:chili_(vegan) type cookbook:recipes cookbook:chili_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Chili_(Vegan) cookbook:chilli_and_ginger_chutney label "chilli and ginger chutney" cookbook:chill label "chill" cookbook:chimichurri name "Chimichurri" cookbook:chimichurri recipeCategory category:argentine_recipes cookbook:chimichurri recipeCategory category:oil_recipes cookbook:chimichurri recipeCategory category:parsley_recipes cookbook:chimichurri recipeCategory category:recipes_with_images cookbook:chimichurri recipeCategory category:vegetarian_recipes cookbook:chimichurri recipeCategory category:vinegar_recipes cookbook:chimichurri recipeFoodstuff cookbook:bay_leaf cookbook:chimichurri recipeFoodstuff cookbook:bell_pepper cookbook:chimichurri recipeFoodstuff cookbook:coriander cookbook:chimichurri recipeFoodstuff cookbook:garlic cookbook:chimichurri recipeFoodstuff cookbook:lemon cookbook:chimichurri recipeFoodstuff cookbook:olive_oil cookbook:chimichurri recipeFoodstuff cookbook:onion cookbook:chimichurri recipeFoodstuff cookbook:oregano cookbook:chimichurri recipeFoodstuff cookbook:paprika cookbook:chimichurri recipeFoodstuff cookbook:parsley cookbook:chimichurri recipeFoodstuff cookbook:pepper cookbook:chimichurri recipeFoodstuff cookbook:salt cookbook:chimichurri recipeFoodstuff cookbook:thyme cookbook:chimichurri recipeFoodstuff cookbook:tomato cookbook:chimichurri recipeFoodstuff cookbook:vinegar cookbook:chimichurri recipeFoodstuff cookbook:water cookbook:chimichurri recipeIngredient "100 ml olive oil" cookbook:chimichurri recipeIngredient "1/2 green bell pepper, deseeded and finely chopped (instead of green pepper, if used)" cookbook:chimichurri recipeIngredient "1/2 red bell pepper, deseeded and finely chopped" cookbook:chimichurri recipeIngredient "1 bunch flat-leaf parsley, chopped" cookbook:chimichurri recipeIngredient "1 medium onion, finely chopped" cookbook:chimichurri recipeIngredient "1 tbsp coriander, finely chopped" cookbook:chimichurri recipeIngredient "1 tbsp oregano" cookbook:chimichurri recipeIngredient "1 tbsp paprika" cookbook:chimichurri recipeIngredient "1 tbsp sea salt flakes" cookbook:chimichurri recipeIngredient "1 tbsp thyme, finely chopped" cookbook:chimichurri recipeIngredient "1 tomato, peeled, seeded, finely chopped" cookbook:chimichurri recipeIngredient "1 tsp bay leaf, small flakes" cookbook:chimichurri recipeIngredient "1 tsp ground black pepper" cookbook:chimichurri recipeIngredient "1 tsp lemon juice" cookbook:chimichurri recipeIngredient "4 cloves garlic, finely minced" cookbook:chimichurri recipeIngredient "50 ml red wine vinegar (instead of white wine vinegar)" cookbook:chimichurri recipeIngredient "50 ml water" cookbook:chimichurri recipeIngredient "50 ml white wine vinegar" cookbook:chimichurri recipeIngredient "Red chilli flakes, to taste" cookbook:chimichurri recipeInstructions ["Combine all the ingredient except the oil, vinegar and water to a large bowl and mix together well, ensuring all the herbs and spices (especially the salt) are distributed evenly.","Allow to rest for 30 minutes.","Bring the vinegar and water to the boil, add to the other ingredients and mix well. This helps to soften the taste of the onion and garlic.","Allow to rest for 30 minutes.","Add the oil and mix well. If the liquid part doesn't cover the ingredients add oil water and vinegar in a 2:1:1 ratio to cover them.","Transfer to an air-tight container and refrigerate overnight at least, or better, for a few days.","When needed, remove from refrigerator about 30 minutes ahead of time to allow the oil to thin out again. Stir well and serve."] cookbook:chimichurri type cookbook:recipes cookbook:chimichurri url https://en.wikibooks.org/wiki/Cookbook:Chimichurri cookbook:china_tung_hing_cinnamon label "china tung hing cinnamon" cookbook:chinese_chews difficulty 2 cookbook:chinese_chews label "chinese chews" cookbook:chinese_chews name "Chinese Chews" cookbook:chinese_chews recipeCategory category:baking_recipes cookbook:chinese_chews recipeCategory category:caribbean_recipes cookbook:chinese_chews recipeCategory category:date_recipes cookbook:chinese_chews recipeCategory category:dessert_recipes cookbook:chinese_chews recipeCategory category:easy_recipes cookbook:chinese_chews recipeCategory category:recipes_with_metric_units cookbook:chinese_chews recipeCategory category:walnut_recipes cookbook:chinese_chews recipeCuisine cookbook:caribbean_cuisines cookbook:chinese_chews recipeFoodstuff cookbook:date cookbook:chinese_chews recipeFoodstuff cookbook:egg cookbook:chinese_chews recipeFoodstuff cookbook:flour cookbook:chinese_chews recipeFoodstuff cookbook:powdered_sugar cookbook:chinese_chews recipeFoodstuff cookbook:raisin cookbook:chinese_chews recipeFoodstuff cookbook:salt cookbook:chinese_chews recipeFoodstuff cookbook:sugar cookbook:chinese_chews recipeFoodstuff cookbook:vanilla cookbook:chinese_chews recipeFoodstuff cookbook:walnut cookbook:chinese_chews recipeIngredient "1/2 cup chopped dates" cookbook:chinese_chews recipeIngredient "1/2 cup seedless raisins" cookbook:chinese_chews recipeIngredient "1/3 tsp. salt" cookbook:chinese_chews recipeIngredient "1 tsp. vanilla" cookbook:chinese_chews recipeIngredient "2/3 cup self raising flour" cookbook:chinese_chews recipeIngredient "2/3 cup sugar" cookbook:chinese_chews recipeIngredient "2 eggs" cookbook:chinese_chews recipeIngredient "3/4 cup chopped walnuts" cookbook:chinese_chews recipeIngredient "icing sugar to taste" cookbook:chinese_chews recipeInstructions ["Beat eggs until foamy. Add sugar and mix.","Add flour and salt.","Add vanilla, then the fruit and nuts. Mix well.","Spread in greased 8-inch pan.","Bake approx. 30-35 minutes until golden brown at 350F (175C).","Cut into squares while still warm. Roll in icing sugar."] cookbook:chinese_chews recipeNotes "*Can be enjoyed on its own or with ice cream. *Cools to a firm consistency. " cookbook:chinese_chews recipeYield 4 cookbook:chinese_chews totalTime "45 minutes" cookbook:chinese_chews type cookbook:recipes cookbook:chinese_chews url https://en.wikibooks.org/wiki/Cookbook:Chinese_Chews cookbook:chinese_fried_shrimp label "chinese fried shrimp" cookbook:chinese_herbs label "ginseng root" cookbook:chinese_herbs name "Chinese Herbs" cookbook:chinese_herbs type cookbook:ingredients cookbook:chinese_herbs url https://en.wikibooks.org/wiki/Cookbook:Chinese_Herbs cookbook:chinese_imperial_cuisine label "chinese cuisine" cookbook:chinese_leaves label "chinese leaves" cookbook:chinese_leaves name "Chinese Leaves" cookbook:chinese_leaves type cookbook:ingredients cookbook:chinese_leaves url https://en.wikibooks.org/wiki/Cookbook:Chinese_Leaves cookbook:chip_butty difficulty 1 cookbook:chip_butty label "chip butty" cookbook:chip_butty name "Chip Butty" cookbook:chip_butty recipeCategory category:english_recipes cookbook:chip_butty recipeCategory category:potato_recipes cookbook:chip_butty recipeCategory category:recipes_with_images cookbook:chip_butty recipeCategory category:sandwich_recipes cookbook:chip_butty recipeCategory category:very_easy_recipes cookbook:chip_butty recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:chip_butty recipeFoodstuff cookbook:butter cookbook:chip_butty recipeIngredient "Batch Loaf Bread or (according to preference) sliced white bread, or pitta bread for kebab-shop style" cookbook:chip_butty recipeIngredient "Butter" cookbook:chip_butty recipeIngredient "Chips from a chip shop or home made" cookbook:chip_butty recipeIngredient "Tomato Sauce (ketchup) or a brown sauce (optional)" cookbook:chip_butty recipeInstructions ["Make sure the chips are not too greasy and have been well drained.","Take two slices of batch loaf (the heel works best) and butter both on one side, then apply ketchup and spread evenly over the bread.","Next add chips in a manner akin to herringbone floor tiling, making sure to minimise any gaps. You can add multiple layers.","Put both slices of bread together,then the important step - put the assembled sandwich on a flat surface and slap it hard several times with with an open hand to crush the filling. Eat immediately!"] cookbook:chip_butty recipeYield 1 cookbook:chip_butty totalTime "4 minutes" cookbook:chip_butty type cookbook:recipes cookbook:chip_butty url https://en.wikibooks.org/wiki/Cookbook:Chip_Butty cookbook:chip label "chip" cookbook:chip name "Chip" cookbook:chipotle_bbq_chicken_nuggets name "Chipotle BBQ Chicken Nuggets" cookbook:chipotle_bbq_chicken_nuggets recipeCategory category:appetizer_recipes cookbook:chipotle_bbq_chicken_nuggets recipeCategory category:chicken_recipes cookbook:chipotle_bbq_chicken_nuggets recipeCategory category:deep_fried_recipes cookbook:chipotle_bbq_chicken_nuggets recipeCategory category:main_course_recipes cookbook:chipotle_bbq_chicken_nuggets recipeCategory category:southwestern_recipes cookbook:chipotle_bbq_chicken_nuggets recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_bbq_chicken_nuggets recipeIngredient "3 tbsp Chipotle BBQ Rub" cookbook:chipotle_bbq_chicken_nuggets recipeIngredient "4 boneless skinless chicken breast halves, cut into 1 1/2 in. pieces" cookbook:chipotle_bbq_chicken_nuggets recipeIngredient "Black pepper" cookbook:chipotle_bbq_chicken_nuggets recipeIngredient "Cornmeal as needed" cookbook:chipotle_bbq_chicken_nuggets recipeIngredient "Freshly squeezed lemon juice as needed" cookbook:chipotle_bbq_chicken_nuggets recipeIngredient "Oil for deep-frying" cookbook:chipotle_bbq_chicken_nuggets recipeInstructions ["Place cornmeal in a pie pan and lemon juice in another pie pan.","Dip chicken pieces in lemon juice then season with Rub. Dip again in lemon juice.","Dredge pieces, three at a time, into cornmeal then dip in lemon juice again then dredge again in cornmeal.","Heat oil to 350\u00b0 and fry pieces in batches for 6 minutes. Drain on a cooling rack but '''not''' paper towels. Sprinkle with black pepper and serve."] cookbook:chipotle_bbq_chicken_nuggets type cookbook:recipes cookbook:chipotle_bbq_chicken_nuggets url https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Chicken_Nuggets cookbook:chipotle_bbq_ribs label "chipotle bbq ribs" cookbook:chipotle_bbq_ribs name "Chipotle BBQ Ribs" cookbook:chipotle_bbq_ribs recipeCategory category:barbecue_recipes cookbook:chipotle_bbq_ribs recipeCategory category:grilled_recipes cookbook:chipotle_bbq_ribs recipeCategory category:main_course_recipes cookbook:chipotle_bbq_ribs recipeCategory category:pork_recipes cookbook:chipotle_bbq_ribs recipeCategory category:smoked_recipes cookbook:chipotle_bbq_ribs recipeCategory category:southwestern_recipes cookbook:chipotle_bbq_ribs recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_bbq_ribs recipeIngredient "1/4 cup molasses" cookbook:chipotle_bbq_ribs recipeIngredient "1 slab pork spareribs" cookbook:chipotle_bbq_ribs recipeIngredient "2 cups Chipotle BBQ Sauce" cookbook:chipotle_bbq_ribs recipeIngredient "6 tbsp Chipotle BBQ Rub" cookbook:chipotle_bbq_ribs recipeIngredient "Hickory chunks" cookbook:chipotle_bbq_ribs recipeInstructions ["Season ribs with Rub.","Refrigerate for at least 1 hour.","Combine sauce with molasses.","Place chunks into a 325-350\u00b0 smoker ''or'' a charcoal grill set for indirect heat at 325-350\u00b0.","Place ribs into smoker or grill and cook for 3-4 hours, brushing with molasses mixture often.","Brush ribs with remaining sauce and place on a medium high grill and sear until well browned.","Let sit for 15 minutes; serve."] cookbook:chipotle_bbq_ribs type cookbook:recipes cookbook:chipotle_bbq_ribs url https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Ribs cookbook:chipotle_bbq_rub difficulty 1 cookbook:chipotle_bbq_rub label "chipotle bbq rub" cookbook:chipotle_bbq_rub name "Chipotle BBQ Rub" cookbook:chipotle_bbq_rub recipeCategory category:southwestern_recipes cookbook:chipotle_bbq_rub recipeCategory category:spice_mix_recipes cookbook:chipotle_bbq_rub recipeCategory category:very_easy_recipes cookbook:chipotle_bbq_rub recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_bbq_rub recipeIngredient "1/2 cup chipotle powder" cookbook:chipotle_bbq_rub recipeIngredient "1/2 cup dark brown sugar" cookbook:chipotle_bbq_rub recipeIngredient "1/2 cup dehydrated lemon peel" cookbook:chipotle_bbq_rub recipeIngredient "1/4 cup dried rosemary" cookbook:chipotle_bbq_rub recipeIngredient "1/4 cup dried thyme" cookbook:chipotle_bbq_rub recipeIngredient "1/4 cup salt" cookbook:chipotle_bbq_rub recipeIngredient "1 cup paprika" cookbook:chipotle_bbq_rub recipeIngredient "1 tbsp cayenne pepper" cookbook:chipotle_bbq_rub recipeInstructions ["Combine all ingredients and keep in airtight container in cool, dark place."] cookbook:chipotle_bbq_rub recipeYield 4 cookbook:chipotle_bbq_rub totalTime "varies" cookbook:chipotle_bbq_rub type cookbook:recipes cookbook:chipotle_bbq_rub url https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Rub cookbook:chipotle_bbq_salmon_burgers name "Chipotle BBQ Salmon Burgers" cookbook:chipotle_bbq_salmon_burgers name "Salmon Burgers" cookbook:chipotle_bbq_salmon_burgers recipeCategory category:barbecue_recipes cookbook:chipotle_bbq_salmon_burgers recipeCategory category:chile_recipes cookbook:chipotle_bbq_salmon_burgers recipeCategory category:grilled_recipes cookbook:chipotle_bbq_salmon_burgers recipeCategory category:hamburger_recipes cookbook:chipotle_bbq_salmon_burgers recipeCategory category:salmon_recipes cookbook:chipotle_bbq_salmon_burgers recipeCategory category:southwestern_recipes cookbook:chipotle_bbq_salmon_burgers recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_bbq_salmon_burgers recipeInstructions ["Run salmon cubes through a meat grinder on medium setting. Mix with chipotle, sauce, butter, and adobo.","Form into 4 equal patties, about 3\/4 inch thick. Brush with extra-virgin olive oil and season both sides liberally with seasoning. Set aside.","Preheat grill pan to medium high. Rub with olive oil, then add salmon. Grill 5-6 minutes per side for medium rare, or until desired doneness is achieved.","Brush buns with oil. Place a patty on and close. Serve immediately with desired condiments."] cookbook:chipotle_bbq_salmon_burgers type cookbook:recipes cookbook:chipotle_bbq_salmon_burgers url https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Salmon_Burgers cookbook:chipotle_bbq_salmon_burgers url https://en.wikibooks.org/wiki/Cookbook:Salmon_Burgers cookbook:chipotle_bbq_sauce label "chipotle bbq sauce" cookbook:chipotle_bbq_sauce name "Chipotle BBQ Sauce" cookbook:chipotle_bbq_sauce recipeCategory category:barbecue_sauce_recipes cookbook:chipotle_bbq_sauce recipeCategory category:boiled_recipes cookbook:chipotle_bbq_sauce recipeCategory category:chile_recipes cookbook:chipotle_bbq_sauce recipeCategory category:molasses_recipes cookbook:chipotle_bbq_sauce recipeCategory category:southwestern_recipes cookbook:chipotle_bbq_sauce recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_bbq_sauce recipeIngredient "1/2 cup soy sauce" cookbook:chipotle_bbq_sauce recipeIngredient "1/4 cup cider vinegar" cookbook:chipotle_bbq_sauce recipeIngredient "1/4 cup Worcestershire sauce" cookbook:chipotle_bbq_sauce recipeIngredient "1 bottle ketchup" cookbook:chipotle_bbq_sauce recipeIngredient "1 cup molasses" cookbook:chipotle_bbq_sauce recipeIngredient "2 cans chipotle chile in adobo including all of adobo sauce" cookbook:chipotle_bbq_sauce recipeIngredient "2 tbsp AP flour" cookbook:chipotle_bbq_sauce recipeIngredient "2 tbsp olive oil" cookbook:chipotle_bbq_sauce recipeInstructions ["Whisk together oil and flour and cook on medium heat, stirring constantly until light blonde color is achieved.","Add remaining ingredients and bring to a boil; reduce heat to low and cook 15 minutes.","Cool for 15 minutes and puree in batches until smooth.","Store in nonreactive container for up to 1 week."] cookbook:chipotle_bbq_sauce type cookbook:recipes cookbook:chipotle_bbq_sauce url https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Sauce cookbook:chipotle_chili label "chipotle chili" cookbook:chipotle_chili name "Chipotle Chili" cookbook:chipotle_chili recipeCategory category:bean_recipes cookbook:chipotle_chili recipeCategory category:chili_recipes cookbook:chipotle_chili recipeCategory category:recipes_with_metric_units cookbook:chipotle_chili recipeCategory category:texas_recipes cookbook:chipotle_chili recipeCategory category:tomato_recipes cookbook:chipotle_chili recipeIngredient "12 oz (330 ml) bottle hoppy beer (recipe developed with Lagunitas IPA)" cookbook:chipotle_chili recipeIngredient "1/2 tbsp vegetable oil" cookbook:chipotle_chili recipeIngredient "1/2 tsp salt" cookbook:chipotle_chili recipeIngredient "1 can (14.5 oz, 411 g) of black beans, drained and rinsed" cookbook:chipotle_chili recipeIngredient "1 can (14.5 oz, 411 g) of dark kidney beans, drained and rinsed" cookbook:chipotle_chili recipeIngredient "1 large can (14.5 oz, 411 g) of chopped tomatoes, or more" cookbook:chipotle_chili recipeIngredient "1 small can of chipotle chiles in adobo sauce" cookbook:chipotle_chili recipeIngredient "1 small can of tomato paste" cookbook:chipotle_chili recipeIngredient "2 tsp chili powder" cookbook:chipotle_chili recipeIngredient "3-10 (to taste) garlic cloves, minced" cookbook:chipotle_chili recipeIngredient "3-4 leftover hamburger patties, grilled, chilled" cookbook:chipotle_chili recipeIngredient "4-5 small sweet chiles" cookbook:chipotle_chili recipeIngredient "4 tsp ground cumin" cookbook:chipotle_chili recipeIngredient "large sweet onion, coarsely chopped" cookbook:chipotle_chili recipeIngredient "small red onion, coarsely chopped" cookbook:chipotle_chili recipeIngredient "table side additions such as sour cream, shredded cheese, Fritos, Cheese-its, etc." cookbook:chipotle_chili type cookbook:recipes cookbook:chipotle_chili url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Chili cookbook:chipotle_dip name "Chipotle Dip" cookbook:chipotle_dip recipeCategory category:chile_recipes cookbook:chipotle_dip recipeCategory category:dip_recipes cookbook:chipotle_dip recipeCategory category:recipes_with_metric_units cookbook:chipotle_dip recipeCategory category:sauce_recipes cookbook:chipotle_dip recipeCategory category:sour_cream_recipes cookbook:chipotle_dip recipeCategory category:southwestern_recipes cookbook:chipotle_dip recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_dip recipeIngredient "1/4 cup adobo sauce" cookbook:chipotle_dip recipeIngredient "1/4 cup mayonnaise" cookbook:chipotle_dip recipeIngredient "1/4 tsp freshly ground black pepper" cookbook:chipotle_dip recipeIngredient "1 cup sour cream" cookbook:chipotle_dip recipeIngredient "4 chipotle chiles in adobo, stemmed" cookbook:chipotle_dip recipeIngredient "Pinch of salt" cookbook:chipotle_dip recipeIngredient "Tortilla chips" cookbook:chipotle_dip recipeInstructions ["Pulse everything except chips in your blender until smooth. Serve with chips."] cookbook:chipotle_dip type cookbook:recipes cookbook:chipotle_dip url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Dip cookbook:chipotle_fish_n'_chips name "Chipotle Fish n' Chips" cookbook:chipotle_fish_n'_chips recipeCategory category:beer_recipes cookbook:chipotle_fish_n'_chips recipeCategory category:chile_recipes cookbook:chipotle_fish_n'_chips recipeCategory category:deep_fried_recipes cookbook:chipotle_fish_n'_chips recipeCategory category:fish_recipes cookbook:chipotle_fish_n'_chips recipeCategory category:main_course_recipes cookbook:chipotle_fish_n'_chips recipeCategory category:southwestern_recipes cookbook:chipotle_fish_n'_chips recipeCategory category:vinegar_recipes cookbook:chipotle_fish_n'_chips recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_fish_n'_chips recipeIngredient "1-2 tbsp adobo sauce" cookbook:chipotle_fish_n'_chips recipeIngredient "1 bottle very cold beer" cookbook:chipotle_fish_n'_chips recipeIngredient "1 recipe French fries, instead of black pepper use chipotle powder" cookbook:chipotle_fish_n'_chips recipeIngredient "1 tbsp Old Bay" cookbook:chipotle_fish_n'_chips recipeIngredient "1 tbsp salt" cookbook:chipotle_fish_n'_chips recipeIngredient "2 cups cornmeal" cookbook:chipotle_fish_n'_chips recipeIngredient "2 tbsp Worcestershire sauce" cookbook:chipotle_fish_n'_chips recipeIngredient "3-4 canned chipotle chiles in adobo, pureed until smooth" cookbook:chipotle_fish_n'_chips recipeIngredient "4 tilapia fillets, cut into 1-ounce strips" cookbook:chipotle_fish_n'_chips recipeIngredient "Chipotle Vinegar, recipe below" cookbook:chipotle_fish_n'_chips recipeIngredient "Cornstarch" cookbook:chipotle_fish_n'_chips recipeIngredient "Oil for deep frying" cookbook:chipotle_fish_n'_chips recipeInstructions ["Whisk together all ingredients in a dipping bowl. Keep at room temperature until needed."] cookbook:chipotle_fish_n'_chips type cookbook:recipes cookbook:chipotle_fish_n\'_chips type cookbook:recipes cookbook:chipotle_fish_n'_chips url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Fish_n'_Chips cookbook:chipotle_fried_chicken name "Chipotle Fried Chicken" cookbook:chipotle_fried_chicken recipeCategory category:chicken_recipes cookbook:chipotle_fried_chicken recipeCategory category:chile_recipes cookbook:chipotle_fried_chicken recipeCategory category:deep_fried_recipes cookbook:chipotle_fried_chicken recipeCategory category:lime_recipes cookbook:chipotle_fried_chicken recipeCategory category:main_course_recipes cookbook:chipotle_fried_chicken recipeCategory category:southwestern_recipes cookbook:chipotle_fried_chicken recipeCategory category:spice_mix_recipes cookbook:chipotle_fried_chicken recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_fried_chicken recipeIngredient "1/2 cup adobo sauce" cookbook:chipotle_fried_chicken recipeIngredient "1/4 cup freshly squeezed lime juice" cookbook:chipotle_fried_chicken recipeIngredient "16 ounces vegetable shortening" cookbook:chipotle_fried_chicken recipeIngredient "1 tbsp black pepper" cookbook:chipotle_fried_chicken recipeIngredient "1 tbsp garlic powder" cookbook:chipotle_fried_chicken recipeIngredient "2 '''''each''''' skinless chicken thighs, legs, and boneless skinless chicken breasts" cookbook:chipotle_fried_chicken recipeIngredient "2 tbsp salt" cookbook:chipotle_fried_chicken recipeIngredient "2 tbsp smoked paprika" cookbook:chipotle_fried_chicken recipeIngredient "2 tsp cayenne pepper" cookbook:chipotle_fried_chicken recipeIngredient "3 tbsp chipotle powder" cookbook:chipotle_fried_chicken recipeIngredient "Cornmeal as needed" cookbook:chipotle_fried_chicken recipeInstructions ["Combine adobo sauce and lime juice and pour over chicken. Refrigerate overnight.","Remove chicken from adobo mixture. Combine Seasoning ingredients and sprinkle over chicken.","Dredge chicken in cornmeal. Let rest for 2-3 minutes.","Meanwhile, heat shortening in a large cast iron skillet to 350\u00b0. Place breasts and legs around the edges, then place thighs in the center.","Cook for 12 minutes per side. Drain on a cooling rack and serve."] cookbook:chipotle_fried_chicken type cookbook:recipes cookbook:chipotle_fried_chicken url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Fried_Chicken cookbook:chipotle_ketchup name "Chipotle Ketchup" cookbook:chipotle_ketchup recipeCategory category:boiled_recipes cookbook:chipotle_ketchup recipeCategory category:chile_recipes cookbook:chipotle_ketchup recipeCategory category:sauce_recipes cookbook:chipotle_ketchup recipeCategory category:tomato_recipes cookbook:chipotle_ketchup recipeIngredient "1/4 cup adobo sauce" cookbook:chipotle_ketchup recipeIngredient "1 tbsp salt" cookbook:chipotle_ketchup recipeIngredient "2 tbsp garlic powder" cookbook:chipotle_ketchup recipeIngredient "2 tbsp onion powder" cookbook:chipotle_ketchup recipeIngredient "3/4 cup cider vinegar" cookbook:chipotle_ketchup recipeIngredient "36 ounces tomato paste" cookbook:chipotle_ketchup recipeIngredient "5 chipotles in adobo sauce, puréed" cookbook:chipotle_ketchup recipeInstructions ["Combine all ingredients in a large saucepan and bring to a boil over high heat. Cook, stirring occasionally, for 1\/2 hour.","Refrigerate in a non-reactive container for up to 2 months."] cookbook:chipotle_ketchup type cookbook:recipes cookbook:chipotle_ketchup url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Ketchup cookbook:chipotle label "chipotle" cookbook:chipotle_lime_grilled_chicken name "Chipotle Lime Grilled Chicken" cookbook:chipotle_lime_grilled_chicken recipeCategory category:chicken_recipes cookbook:chipotle_lime_grilled_chicken recipeCategory category:chile_recipes cookbook:chipotle_lime_grilled_chicken recipeCategory category:grilled_recipes cookbook:chipotle_lime_grilled_chicken recipeCategory category:lime_recipes cookbook:chipotle_lime_grilled_chicken recipeCategory category:main_course_recipes cookbook:chipotle_lime_grilled_chicken recipeCategory category:southwestern_recipes cookbook:chipotle_lime_grilled_chicken recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_lime_grilled_chicken recipeIngredient "1/2 cup Chipotle BBQ Rub" cookbook:chipotle_lime_grilled_chicken recipeIngredient "1/2 cup extra-virgin olive oil" cookbook:chipotle_lime_grilled_chicken recipeIngredient "1/4 cup freshly squeezed lime juice" cookbook:chipotle_lime_grilled_chicken recipeIngredient "2 tbsp honey" cookbook:chipotle_lime_grilled_chicken recipeIngredient "3 tbsp Smoky Chipotle Hot Sauce" cookbook:chipotle_lime_grilled_chicken recipeIngredient "4 boneless skinless chicken breasts" cookbook:chipotle_lime_grilled_chicken recipeInstructions ["Combine all ingredients except for Rub in a gallon zip-top plastic freezer bag. Add chicken breasts and refrigerate for 45 minutes.","Remove chicken from bag. Season each with Rub.","Place on a preheated charcoal grill and cook, turning often, until internal temperature reaches 165\u00b0.","Remove and let rest for 5 minutes and serve."] cookbook:chipotle_lime_grilled_chicken type cookbook:recipes cookbook:chipotle_lime_grilled_chicken url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Lime_Grilled_Chicken cookbook:chipotle_lime_hot_wings name "Chipotle Lime Hot Wings" cookbook:chipotle_lime_hot_wings recipeCategory category:chicken_wing_recipes cookbook:chipotle_lime_hot_wings recipeCategory category:chile_recipes cookbook:chipotle_lime_hot_wings recipeCategory category:deep_fried_recipes cookbook:chipotle_lime_hot_wings recipeCategory category:lime_recipes cookbook:chipotle_lime_hot_wings recipeCategory category:main_course_recipes cookbook:chipotle_lime_hot_wings recipeCategory category:southwestern_recipes cookbook:chipotle_lime_hot_wings recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_lime_hot_wings recipeIngredient "1/4 cup Smoky Chipotle Hot Sauce" cookbook:chipotle_lime_hot_wings recipeIngredient "24 wingettes" cookbook:chipotle_lime_hot_wings recipeIngredient "3 cloves garlic, minced" cookbook:chipotle_lime_hot_wings recipeIngredient "3 tbsp freshly squeezed lime juice" cookbook:chipotle_lime_hot_wings recipeIngredient "6 tbsp butter, melted" cookbook:chipotle_lime_hot_wings recipeIngredient "Oil for deep frying" cookbook:chipotle_lime_hot_wings recipeIngredient "Salt and black pepper" cookbook:chipotle_lime_hot_wings recipeInstructions ["Heat oil to 350\u00b0. Meanwhile, sprinkle wingettes with kosher salt and black pepper. Fry in batches for 12 minutes. Drain on a cooling rack.","Combine remaining ingredients in a bowl large enough to toss wingettes. Add wingettes and toss to coat. Serve."] cookbook:chipotle_lime_hot_wings type cookbook:recipes cookbook:chipotle_lime_hot_wings url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Lime_Hot_Wings cookbook:chipotle_lime_tortilla_chips name "Chipotle Lime Tortilla Chips" cookbook:chipotle_lime_tortilla_chips recipeCategory category:appetizer_recipes cookbook:chipotle_lime_tortilla_chips recipeCategory category:deep_fried_recipes cookbook:chipotle_lime_tortilla_chips recipeCategory category:lime_recipes cookbook:chipotle_lime_tortilla_chips recipeCategory category:snacks_recipes cookbook:chipotle_lime_tortilla_chips recipeCategory category:southwestern_recipes cookbook:chipotle_lime_tortilla_chips recipeCategory category:tortilla_recipes cookbook:chipotle_lime_tortilla_chips recipeCuisine cookbook:southwestern_cuisine cookbook:chipotle_lime_tortilla_chips recipeIngredient "10 corn tortillas, each cut into 10 wedges" cookbook:chipotle_lime_tortilla_chips recipeIngredient "1/2 cup freshly squeezed lime juice" cookbook:chipotle_lime_tortilla_chips recipeIngredient "1/4 cup chipotle-based hot sauce" cookbook:chipotle_lime_tortilla_chips recipeIngredient "2 tbsp salt" cookbook:chipotle_lime_tortilla_chips recipeIngredient "Oil for deep-frying" cookbook:chipotle_lime_tortilla_chips recipeInstructions ["Combine hot sauce, salt, and lime juice in a large dish. Add tortillas and soak for 2 hours.","Remove to a cooling rack and let dry for 2 hours.","Fry at 375\u00b0 until pieces float and are lightly browned around edges. Drain on a cooling rack set above a baking pan. Serve."] cookbook:chipotle_lime_tortilla_chips type cookbook:recipes cookbook:chipotle_lime_tortilla_chips url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Lime_Tortilla_Chips cookbook:chipotle_maple_glazed_pork_tenderloin name "Chipotle Maple Glazed Pork Tenderloin" cookbook:chipotle_maple_glazed_pork_tenderloin recipeCategory category:grilled_recipes cookbook:chipotle_maple_glazed_pork_tenderloin recipeCategory category:lime_recipes cookbook:chipotle_maple_glazed_pork_tenderloin recipeCategory category:main_course_recipes cookbook:chipotle_maple_glazed_pork_tenderloin recipeCategory category:pork_recipes cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "1 1/2 tsp freshly ground black pepper" cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "1 1/2 tsp salt" cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "1/2 cup maple syrup" cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "1/4 cup freshly squeezed lime juice" cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "1 pork tenderloin, trimmed of silver skin" cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "1 tbs finely grated lime zest" cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "1 tsp garlic powder" cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "2 tbs honey" cookbook:chipotle_maple_glazed_pork_tenderloin recipeIngredient "4 chipotle chiles in adobo sauce, finely minced" cookbook:chipotle_maple_glazed_pork_tenderloin recipeInstructions ["Combine lime, garlic, salt, honey, and pepper in a gallon size zip-top bag. Add pork and refrigerate 24 hours.","In 24 hours, drain pork. Set aside.","Heat 4 1\/2 pounds of natural chunk charcoal in a large chimney starter according to accompanying directions. Once coals have heated, disperse evenly around the bottom of the grill. Reapply grill grate and swab grate with an oil-soaked towel.","Add pork to hottest part of grill and cook 1 1\/2 minutes. Turn 90 degrees and cook another 1 1\/2 minutes. Repeat 12 times or until internal temperature reaches 140 degrees F for medium rare.","While pork cooks, combine chipotle and maple syrup. Set aside.","Make a foil pouch and place cooked pork inside. Pour maple mixture over and tightly seal. Let rest 15 minutes and serve warm.<\/text>"] cookbook:chipotle_maple_glazed_pork_tenderloin type cookbook:recipes cookbook:chipotle_maple_glazed_pork_tenderloin url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Maple_Glazed_Pork_Tenderloin cookbook:chipotle_sliders name "Chipotle Sliders" cookbook:chipotle_sliders recipeCategory category:american_recipes cookbook:chipotle_sliders recipeCategory category:chile_recipes cookbook:chipotle_sliders recipeCategory category:ground_beef_recipes cookbook:chipotle_sliders recipeCategory category:pan_fried_recipes cookbook:chipotle_sliders recipeCategory category:sandwich_recipes cookbook:chipotle_sliders recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chipotle_sliders recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chipotle_sliders recipeCuisine cookbook:new_england_cuisine cookbook:chipotle_sliders recipeIngredient "1/2 cup mayonnaise" cookbook:chipotle_sliders recipeIngredient "16 mini potato buns, halved" cookbook:chipotle_sliders recipeIngredient "16 slices of your favorite cheese" cookbook:chipotle_sliders recipeIngredient "1 tbsp chipotle powder" cookbook:chipotle_sliders recipeIngredient "1 tsp each salt and freshly ground black pepper" cookbook:chipotle_sliders recipeIngredient "2 pounds ground chuck" cookbook:chipotle_sliders recipeIngredient "2 tsp garlic powder" cookbook:chipotle_sliders recipeIngredient "4-5 chipotles, finely diced" cookbook:chipotle_sliders recipeInstructions ["Line 2 large sheet pans with parchment paper. Put 1 pound meat on top of each and place a sheet of plastic wrap on top of that. Roll out until meat fills pans.","Fold each sheet of meat in half and trim edges and push into meat if required. Cut each sheet into 8 equal patties. Combine seasonings except for diced chipotles. Sprinkle patties with seasoning mixture.","Heat a griddle to 350\u00b0. Cook patties in the griddle 2 minutes per side, adding 1 slice of cheese on top at last minute.","Meanwhile, toast buns. Combine mayonnaise and diced chipotles. Spread mayonnaise mixture on each bun.","Place 1 patty on bottom half of each bun. Top with upper half and serve warm."] cookbook:chipotle_sliders type cookbook:recipes cookbook:chipotle_sliders url https://en.wikibooks.org/wiki/Cookbook:Chipotle_Sliders cookbook:chipped_beef_on_toast label "chipped beef on toast" cookbook:chipped_beef_on_toast name "Chipped beef on toast" cookbook:chipped_beef_on_toast name "Chipped Beef on Toast" cookbook:chipped_beef_on_toast recipeCategory category:beef_recipes cookbook:chipped_beef_on_toast recipeCategory category:breakfast_recipes cookbook:chipped_beef_on_toast recipeCategory category:recipes_with_metric_units cookbook:chipped_beef_on_toast recipeFoodstuff cookbook:beef cookbook:chipped_beef_on_toast recipeFoodstuff cookbook:butter cookbook:chipped_beef_on_toast recipeFoodstuff cookbook:condensed_milk cookbook:chipped_beef_on_toast recipeFoodstuff cookbook:flour cookbook:chipped_beef_on_toast recipeFoodstuff cookbook:oil_and_fat cookbook:chipped_beef_on_toast recipeFoodstuff cookbook:parsley cookbook:chipped_beef_on_toast recipeFoodstuff cookbook:pepper cookbook:chipped_beef_on_toast recipeFoodstuff cookbook:stock cookbook:chipped_beef_on_toast recipeIngredient "¼ oz (7g) pepper" cookbook:chipped_beef_on_toast recipeIngredient "1¼ lbs (560g) of flour" cookbook:chipped_beef_on_toast recipeIngredient "1 1/2 pound (680g) of fat, butter preferred" cookbook:chipped_beef_on_toast recipeIngredient "15 pounds (6.8kg) chipped beef" cookbook:chipped_beef_on_toast recipeIngredient "1 bunch parsley" cookbook:chipped_beef_on_toast recipeIngredient "2 12-oz cans of evaporated milk" cookbook:chipped_beef_on_toast recipeIngredient "6 quarts (6l) beef stock" cookbook:chipped_beef_on_toast recipeInstructions ["Brown the flour in the melted fat.","Dissolve the milk in the beef stock, and then add that to the pot.","Stir this together slowly to prevent lumping, and then add the beef.","Cook for a few minutes, add the parsley, and serve over toast."] cookbook:chipped_beef_on_toast type cookbook:recipes cookbook:chipped_beef_on_toast url https://en.wikibooks.org/wiki/Cookbook:Chipped_beef_on_toast cookbook:chipped_beef_on_toast url https://en.wikibooks.org/wiki/Cookbook:Chipped_Beef_on_Toast cookbook:chips_cheese_and_gravy difficulty 1 cookbook:chips_cheese_and_gravy label "chips, cheese and gravy" cookbook:chips_cheese_and_gravy label "manx chips, cheese and gravy" cookbook:chips_cheese_and_gravy name "Chips Cheese and Gravy" cookbook:chips_cheese_and_gravy recipeCategory category:baked_recipes cookbook:chips_cheese_and_gravy recipeCategory category:boiled_recipes cookbook:chips_cheese_and_gravy recipeCategory category:cheese_recipes cookbook:chips_cheese_and_gravy recipeCategory category:gravy_recipes cookbook:chips_cheese_and_gravy recipeCategory category:manx_recipes cookbook:chips_cheese_and_gravy recipeCategory category:potato_recipes cookbook:chips_cheese_and_gravy recipeCategory category:recipes_with_metric_units cookbook:chips_cheese_and_gravy recipeCategory category:side_dish_recipes cookbook:chips_cheese_and_gravy recipeCategory category:very_easy_recipes cookbook:chips_cheese_and_gravy recipeCuisine cookbook:cuisine_of_isle_of_man cookbook:chips_cheese_and_gravy recipeFoodstuff cookbook:broth cookbook:chips_cheese_and_gravy recipeFoodstuff cookbook:butter cookbook:chips_cheese_and_gravy recipeFoodstuff cookbook:cheddar_cheese cookbook:chips_cheese_and_gravy recipeFoodstuff cookbook:flour cookbook:chips_cheese_and_gravy recipeFoodstuff cookbook:pepper cookbook:chips_cheese_and_gravy recipeFoodstuff cookbook:salt cookbook:chips_cheese_and_gravy recipeFoodstuff cookbook:vegetable_oil cookbook:chips_cheese_and_gravy recipeIngredient "10g black pepper" cookbook:chips_cheese_and_gravy recipeIngredient "200g all-purpose flour" cookbook:chips_cheese_and_gravy recipeIngredient "200g butter" cookbook:chips_cheese_and_gravy recipeIngredient "200g oven chips" cookbook:chips_cheese_and_gravy recipeIngredient "300g grated packed cheddar cheese" cookbook:chips_cheese_and_gravy recipeIngredient "4 cans of beef broth" cookbook:chips_cheese_and_gravy recipeIngredient "salt" cookbook:chips_cheese_and_gravy recipeIngredient "vegetable oil" cookbook:chips_cheese_and_gravy recipeInstructions ["Pre-heat the oven to 220\u00b0C and spread the chips onto an oiled baking tray.","Cook the chips for around 15-20 minutes until they are slightly golden.","After about 5 minutes add grated cheese on top of the chips and continue cooking","In a small saucepan melt in the butter and flour and mix continuously","Cook on a low heat and slowly add the beef broth and black pepper. Stir continually.","When the chips are ready separate onto plates and add the gravy as desired."] cookbook:chips_cheese_and_gravy recipeYield 4 people cookbook:chips_cheese_and_gravy totalTime "1 hour" cookbook:chips_cheese_and_gravy type cookbook:recipes cookbook:chips_cheese_and_gravy url https://en.wikibooks.org/wiki/Cookbook:Chips_Cheese_and_Gravy cookbook:chip url https://en.wikibooks.org/wiki/Cookbook:Chip cookbook:chitterlings label "chitterlings" cookbook:chive label "chive" cookbook:chive label "chives" cookbook:chive label "fresh chives" cookbook:chive label "minced chives" cookbook:chive name "Chive" cookbook:chive name "Chives" cookbook:chive type cookbook:ingredients cookbook:chive url https://en.wikibooks.org/wiki/Cookbook:Chive cookbook:chive url https://en.wikibooks.org/wiki/Cookbook:Chives cookbook:chivito label "chivito" cookbook:chivito name "Chivito" cookbook:chivito recipeCategory category:beef_recipes cookbook:chivito recipeCategory category:egg_recipes cookbook:chivito recipeCategory category:pan_fried_recipes cookbook:chivito recipeCategory category:sandwich_recipes cookbook:chivito recipeIngredient "1 churasco (beef meat) thin" cookbook:chivito recipeIngredient "1 egg" cookbook:chivito recipeIngredient "1 pepper" cookbook:chivito recipeIngredient "2 leaves of lettuce" cookbook:chivito recipeIngredient "Bread in slices" cookbook:chivito recipeIngredient "Butter" cookbook:chivito recipeIngredient "Ketchup (optional)" cookbook:chivito recipeIngredient "Mayonnaise (optional)" cookbook:chivito recipeIngredient "Mustard (optional)" cookbook:chivito recipeInstructions ["Cut the loaf of bread lengthwise and put in a warm place.","Cook the beef in a hot frying pan with a little oil.","Season beef with salt and pepper.","Fry the egg alongside the beef or in another frying pan. The yolk should be well cooked (not runny).","Spread a little mayo on both sides of cut bread. Put the beef, the fried egg and a couple of lettuce leaves and the tomato slices.","Top with ketchup or mustard to taste.","Cover with the other half of the bread loaf. Serve hot."] cookbook:chivito type cookbook:recipes cookbook:chivito url https://en.wikibooks.org/wiki/Cookbook:Chivito cookbook:chivo_en_coco label "chivo en coco" cookbook:chkhrtma label "chkhrtma" cookbook:choco-crunch_cookies difficulty 1 cookbook:choco-crunch_cookies name "Choco-Crunch Cookies" cookbook:choco-crunch_cookies recipeCategory category:american_dessert_recipes cookbook:choco-crunch_cookies recipeCategory category:chocolate_recipes cookbook:choco-crunch_cookies recipeCategory category:coconut_recipes cookbook:choco-crunch_cookies recipeCategory category:cookie_recipes cookbook:choco-crunch_cookies recipeCategory category:inexpensive_recipes cookbook:choco-crunch_cookies recipeCategory category:vegetarian_recipes cookbook:choco-crunch_cookies recipeCategory category:very_easy_recipes cookbook:choco-crunch_cookies recipeCookingTechnique cookbook:chopping cookbook:choco-crunch_cookies recipeFoodstuff cookbook:chocolate cookbook:choco-crunch_cookies recipeFoodstuff cookbook:peanut_butter cookbook:choco-crunch_cookies recipeFoodstuff cookbook:raisin cookbook:choco-crunch_cookies recipeFoodstuff cookbook:sunflower_seeds cookbook:choco-crunch_cookies recipeIngredient "¾ cup peanut butter" cookbook:choco-crunch_cookies recipeIngredient "¼ cup puffed rice cereal" cookbook:choco-crunch_cookies recipeIngredient "1 cup mini-chocolate chips" cookbook:choco-crunch_cookies recipeIngredient "1 cup raisins, chopped" cookbook:choco-crunch_cookies recipeIngredient "1 cup sunflower seeds" cookbook:choco-crunch_cookies recipeInstructions ["Mix all ingredients except the topping together.","Form into 1-inch balls by pressing the mixture firmly together with clean hands.","Gently roll in either the powdered sugar or coconut.","Cover and refrigerate any leftovers."] cookbook:choco-crunch_cookies recipeYield makes about a dozen and a half cookbook:choco-crunch_cookies totalTime "15 minutes" cookbook:choco-crunch_cookies type cookbook:recipes cookbook:choco-crunch_cookies url https://en.wikibooks.org/wiki/Cookbook:Choco-Crunch_Cookies cookbook:chocolate_and_banana_bread name "Chocolate and Banana Bread" cookbook:chocolate_and_banana_bread recipeIngredient "1 kilo strong bread flour" cookbook:chocolate_and_banana_bread recipeIngredient "21 grams dried yeast" cookbook:chocolate_and_banana_bread recipeIngredient "2 teaspoons salt" cookbook:chocolate_and_banana_bread recipeIngredient "35 grams sugar." cookbook:chocolate_and_banana_bread recipeIngredient "650 ml tepid water" cookbook:chocolate_and_banana_bread recipeInstructions ["Preheat oven 180 degrees.","Mix all the dry ingredients together, add the water and mix well - use your hands.","Work into a large pliable ball. Cut in half.","Roll the 1st half the ball out on a floured board, to approx 1\/2 inch thick - 12 - 15inches wide and as long as you can get it within those dimensions."] cookbook:chocolate_and_banana_bread type cookbook:recipes cookbook:chocolate_and_banana_bread url https://en.wikibooks.org/wiki/Cookbook:Chocolate_and_Banana_Bread cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) name "Chocolate and Custard Layered Dessert (Nanaimo Bar)" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) name "Nanaimo Bar" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeCategory category:almond_recipes cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeCategory category:canadian_recipes cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeCategory category:dessert_recipes cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeEquipment cookbook:double_boiler cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:almond cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:butter cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:chocolate cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:coconut cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:cream cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:egg cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:graham_cracker cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:powdered_sugar cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeFoodstuff cookbook:sugar cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "½ Cups finely chopped almonds" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "¼ Cup sugar" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "½ Cup unsalted butter" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "½ Cup unsalted butter (European style cultured)" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "1¼ Cups Graham wafer crumbs" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "1 Cup coconut" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "1 egg beaten" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "2 Cups icing sugar" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "2 Tbsp. and 2 Tsp. cream" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "2 Tbsp. unsalted butter" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "2 Tbsp. vanilla custard powder" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "4 squares semi-sweet chocolate (1 Oz. each)" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeIngredient "5 Tbsp. cocoa" cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) recipeInstructions ["Melt first 3 ingredients in top of double boiler.","Add egg and stir to cook and thicken.","Remove from heat. Stir in crumbs, coconut, and nuts.","Press firmly into an ungreased 8" x 8" pan.","Cream butter, cream, custard powder, and icing sugar together well. Beat until light.","Spread over bottom layer.","Melt chocolate and butter over low heat. Cool.","Once cool, but still liquid, pour over second layer and chill in refrigerator."] cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) type cookbook:recipes cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) url https://en.wikibooks.org/wiki/Cookbook:Chocolate_and_Custard_Layered_Dessert_(Nanaimo_Bar) cookbook:chocolate_and_custard_layered_dessert_(nanaimo_bar) url https://en.wikibooks.org/wiki/Cookbook:Nanaimo_Bar cookbook:chocolate_balls difficulty 1 cookbook:chocolate_balls label "chocolate balls" cookbook:chocolate_balls name "Chocolate Balls" cookbook:chocolate_balls recipeCategory category:chocolate_recipes cookbook:chocolate_balls recipeCategory category:coconut_recipes cookbook:chocolate_balls recipeCategory category:confection_recipes cookbook:chocolate_balls recipeCategory category:peanut_butter_recipes cookbook:chocolate_balls recipeCategory category:recipes_without_servings cookbook:chocolate_balls recipeCategory category:very_easy_recipes cookbook:chocolate_balls recipeFoodstuff cookbook:butter cookbook:chocolate_balls recipeFoodstuff cookbook:coconut cookbook:chocolate_balls recipeFoodstuff cookbook:nuts_and_seeds cookbook:chocolate_balls recipeFoodstuff cookbook:peanut_butter cookbook:chocolate_balls recipeFoodstuff cookbook:powdered_sugar cookbook:chocolate_balls recipeFoodstuff cookbook:vanilla cookbook:chocolate_balls recipeIngredient "half a cup chopped nuts" cookbook:chocolate_balls recipeIngredient "one cup fine coconut" cookbook:chocolate_balls recipeIngredient "one cup icing sugar" cookbook:chocolate_balls recipeIngredient "one cup peanut butter" cookbook:chocolate_balls recipeIngredient "one cup puffed rice cereal" cookbook:chocolate_balls recipeIngredient "one small bag semi-sweet chocolate chips" cookbook:chocolate_balls recipeIngredient "two tablespoons melted butter" cookbook:chocolate_balls recipeIngredient "two tablespoons vanilla" cookbook:chocolate_balls recipeInstructions ["Melt the semi-sweet chocolate chips in a double boiler.","Put all other ingredients into a bowl. Mix.","Form the mixture into small balls, about half the size of a golf ball.","Optionally, refrigerate or freeze the peanut butter balls for easier dipping.","Dip the balls in the melted chocolate and place on wax paper.","Allow the chocolate balls to cool in the freeze or fridge before consumption.","LASTLY, ENJOY THIS SCRUMPTIOUS SNACK!!!","Buckeyes"] cookbook:chocolate_balls totalTime "10 - 12 minutes" cookbook:chocolate_balls type cookbook:recipes cookbook:chocolate_balls url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Balls cookbook:chocolate_bananas_foster name "Chocolate Bananas Foster" cookbook:chocolate_bananas_foster recipeCategory category:american_dessert_recipes cookbook:chocolate_bananas_foster recipeCategory category:banana_recipes cookbook:chocolate_bananas_foster recipeCategory category:chocolate_recipes cookbook:chocolate_bananas_foster recipeCategory category:dessert_sauce_recipes cookbook:chocolate_bananas_foster recipeCategory category:ice_cream_recipes cookbook:chocolate_bananas_foster recipeCategory category:orange_recipes cookbook:chocolate_bananas_foster recipeCategory category:rum_recipes cookbook:chocolate_bananas_foster recipeIngredient "1/2 cup dark rum" cookbook:chocolate_bananas_foster recipeIngredient "1/2 tsp freshly grated nutmeg" cookbook:chocolate_bananas_foster recipeIngredient "1/2 tsp freshly ground allspice" cookbook:chocolate_bananas_foster recipeIngredient "1/2 tsp freshly ground cinnamon" cookbook:chocolate_bananas_foster recipeIngredient "1/4 cup granulated sugar" cookbook:chocolate_bananas_foster recipeIngredient "1 tbs pure vanilla extract" cookbook:chocolate_bananas_foster recipeIngredient "2 ounces semisweet chocolate, finely chopped" cookbook:chocolate_bananas_foster recipeIngredient "2 tbs unsalted butter" cookbook:chocolate_bananas_foster recipeIngredient "2 tsp orange zest, finely grated" cookbook:chocolate_bananas_foster recipeIngredient "4 slightly unripe bananas, peeled and halved lengthwise" cookbook:chocolate_bananas_foster recipeIngredient "Pinch of salt" cookbook:chocolate_bananas_foster recipeIngredient "Powdered sugar" cookbook:chocolate_bananas_foster recipeInstructions ["Combine all ingredients except bananas, powdered sugar, orange, and rum in a large skillet over medium high heat. Once mixture comes to a boil add bananas, making sure to keep at least 1\/2 an inch between them. Cook for 1 minute per side.","Remove bananas from pan and keep warm. Bring mixture again to a strong boil over high heat. Turn off the heat and add rum. If rum has not ignited by itself, do so carefully either with a firestick or a long fireplace match. Wait until flames die out before stirring in zest.","Spoon sauce over bananas and dust with powdered sugar. Serve warm with some ice cream."] cookbook:chocolate_bananas_foster type cookbook:recipes cookbook:chocolate_bananas_foster url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Bananas_Foster cookbook:chocolate#bittersweet_and_semi-sweet_chocolate label "bittersweet chocolate" cookbook:chocolate_bourbon_pecan_pie difficulty 3 cookbook:chocolate_bourbon_pecan_pie name "Chocolate Bourbon Pecan Pie" cookbook:chocolate_bourbon_pecan_pie recipeCategory category:american_dessert_recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:baking_recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:chocolate_recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:egg_recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:inexpensive_recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:medium_difficulty_recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:pecan_recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:pie_recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:southern_u.s._recipes cookbook:chocolate_bourbon_pecan_pie recipeCategory category:vegetarian_recipes cookbook:chocolate_bourbon_pecan_pie recipeCookingTechnique cookbook:baking cookbook:chocolate_bourbon_pecan_pie recipeCookingTechnique cookbook:beat cookbook:chocolate_bourbon_pecan_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chocolate_bourbon_pecan_pie recipeCuisine cookbook:southern_cuisine cookbook:chocolate_bourbon_pecan_pie recipeEquipment cookbook:cookie_sheet cookbook:chocolate_bourbon_pecan_pie recipeEquipment cookbook:oven cookbook:chocolate_bourbon_pecan_pie recipeEquipment cookbook:springform_pan cookbook:chocolate_bourbon_pecan_pie recipeEquipment cookbook:whisk cookbook:chocolate_bourbon_pecan_pie recipeFoodstuff cookbook:brown_sugar cookbook:chocolate_bourbon_pecan_pie recipeFoodstuff cookbook:chocolate cookbook:chocolate_bourbon_pecan_pie recipeFoodstuff cookbook:corn_syrup cookbook:chocolate_bourbon_pecan_pie recipeFoodstuff cookbook:egg cookbook:chocolate_bourbon_pecan_pie recipeFoodstuff cookbook:half_and_half cookbook:chocolate_bourbon_pecan_pie recipeFoodstuff cookbook:oil_and_fat cookbook:chocolate_bourbon_pecan_pie recipeFoodstuff cookbook:pecan cookbook:chocolate_bourbon_pecan_pie recipeFoodstuff cookbook:whipped_cream cookbook:chocolate_bourbon_pecan_pie recipeIngredient "½ cup good bourbon" cookbook:chocolate_bourbon_pecan_pie recipeIngredient "½ cup half-and-half" cookbook:chocolate_bourbon_pecan_pie recipeIngredient "1 cup dark corn syrup" cookbook:chocolate_bourbon_pecan_pie recipeIngredient "1 cup loosely packed brown sugar" cookbook:chocolate_bourbon_pecan_pie recipeIngredient "1⅓ cups chocolate chips" cookbook:chocolate_bourbon_pecan_pie recipeIngredient "2½ cups pecan pieces" cookbook:chocolate_bourbon_pecan_pie recipeIngredient "6 eggs" cookbook:chocolate_bourbon_pecan_pie recipeIngredient "pastry dough for 9-inch pie (commercial or your own)" cookbook:chocolate_bourbon_pecan_pie recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C).","Beat eggs until yellow and creamy, in a large bowl.","Whisk in half-and-half, sugar, and syrup, until smooth.","Stir in bourbon, chocolate chips, and pecans.","Oil a springform pan lightly.","Roll out the pastry dough and press it into a pan, pressing out any air bubbles.","Pour mixture into oiled springform pan.","Put pie on a baking sheet with a raised edge or border.","Bake until only the center is sightly jiggly, about 2 hours.","Do '''NOT''' remove the pie from the mold until absolutely cooled, at least an hour."] cookbook:chocolate_bourbon_pecan_pie recipeNotes "* Cool on a wire grid or rack for even cooling. * Serve slightly warmed, or at room temperature. * Very good with a dollop of whipped cream or ice cream. " cookbook:chocolate_bourbon_pecan_pie recipeYield 10 cookbook:chocolate_bourbon_pecan_pie totalTime "2½ hours" cookbook:chocolate_bourbon_pecan_pie type cookbook:recipes cookbook:chocolate_bourbon_pecan_pie url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Bourbon_Pecan_Pie cookbook:chocolate_butter_icing label "chocolate butter icing" cookbook:chocolate_cake label "chocolate cake" cookbook:chocolate_cake name "Chocolate Cake" cookbook:chocolate_cake url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Cake cookbook:chocolate_cheese_cake name "Chocolate Cheese Cake" cookbook:chocolate_cheese_cake recipeCategory category:american_dessert_recipes cookbook:chocolate_cheese_cake recipeCategory category:baking_recipes cookbook:chocolate_cheese_cake recipeCategory category:cheesecake_recipes cookbook:chocolate_cheese_cake recipeCategory category:chocolate_recipes cookbook:chocolate_cheese_cake recipeCategory category:cream_cheese_recipes cookbook:chocolate_cheese_cake recipeCategory category:halal_recipes cookbook:chocolate_cheese_cake recipeCategory category:recipes_with_images cookbook:chocolate_cheese_cake recipeCategory category:recipes_with_metric_units cookbook:chocolate_cheese_cake recipeCategory category:vegetarian_recipes cookbook:chocolate_cheese_cake recipeEquipment cookbook:double_boiler cookbook:chocolate_cheese_cake recipeEquipment cookbook:food_processor cookbook:chocolate_cheese_cake recipeEquipment cookbook:microwave_oven cookbook:chocolate_cheese_cake recipeEquipment cookbook:rolling_pin cookbook:chocolate_cheese_cake recipeInstructions ["Place rack in center of the oven. Preheat oven to 150 \u00b0C (300 \u00b0F).","If starting with whole cookies, crackers, or wafers, place them in a sturdy plastic bag a few at a time and crush using a rolling pin, or grind using a food processor.","Mix together chocolate crumbs and melted butter.","Press crumb mixture into bottom and sides of 9-inch springform pan.","In a large bowl, beat together sugar and eggs at medium speed, slowly adding cream cheese, until smooth and fluffy.","Spoon half of cream cheese mixture into crust.","Melt 4 ounces of chocolate using a double boiler or, with care, a microwave. Stir into remaining cream cheese mixture until well blended.","Drizzle over batter in crust. Draw a spoon or other implement through the batter a few times to make swirls. Spread evenly.","Bake cheesecake for 50 minutes. After the first 30 minutes has gone by, place aluminum foil on top to prevent cracking and scorching.","Cool completely.","Cover with plastic wrap, and chill for about 2 hours, up to several days.","Transfer cheesecake to a serving plate.","Uncover cheesecake; carefully remove side of pan.","Melt remaining chocolate.","Mix with sour cream.","Spread over cake, and chill to set."] cookbook:chocolate_cheese_cake recipeNotes "*Brown sugar is not absolutely necessary (can substitute granulated), but it provides better flavor. *If no electric mixer is available, the cream cheese can be mixed with egg yolks one-at-a-time before the whites are added. Unless you find separating eggs extremely difficult, this will be worthwhile for the effort saved in mixing. *Without a springform pan, a cake this stiff will require that at least the first piece be broken up in the process of serving. Fortunately, it's often easy to find someone who doesn't care. *Without aluminum foil, the top of the cake will crack and brown somewhat, but frosting covers it effectively, making it practically unnoticeable. " cookbook:chocolate_cheese_cake type cookbook:recipes cookbook:chocolate_cheese_cake url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Cheese_Cake cookbook:chocolate_chip_coffee_cake name "Chocolate Chip Coffee Cake" cookbook:chocolate_chip_coffee_cake recipeCategory category:american_dessert_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:baking_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:bread_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:breakfast_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:cake_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:chocolate_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:cinnamon_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:inexpensive_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:nut_recipes cookbook:chocolate_chip_coffee_cake recipeCategory category:vegetarian_recipes cookbook:chocolate_chip_coffee_cake recipeCookingTechnique cookbook:baking cookbook:chocolate_chip_coffee_cake recipeEquipment cookbook:dutch_oven cookbook:chocolate_chip_coffee_cake recipeEquipment cookbook:oven cookbook:chocolate_chip_coffee_cake recipeEquipment cookbook:pots_and_pans cookbook:chocolate_chip_coffee_cake recipeFoodstuff cookbook:walnut cookbook:chocolate_chip_coffee_cake recipeInstructions ["Preheat oven to 375\u00b0F.","Use cooking spray to lightly coat an 8 or 9 inch baking pan.","Combine baking mix, chocolate chips and (\u2153 cup) sugar and stir until barely mixed.","Add sour cream, vanilla, and water, and mix well.","Spoon into 16 2-inch dough balls.","Place dough balls 2 or 3 inches apart in pan.","Combine remaining (\u00bc cup) sugar, cinnamon, and nuts and mix well.","Sprinkle nut mixture over dough balls.","Bake until golden brown, about 24-26 minutes."] cookbook:chocolate_chip_coffee_cake recipeNotes "* Walnuts are REAL good in this recipe. * If using a Dutch oven, heat with about 15 briquettes of charcoal, with 9 or 10 on the top, and 5 or 6 on the bottom. " cookbook:chocolate_chip_coffee_cake type cookbook:recipes cookbook:chocolate_chip_coffee_cake url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Coffee_Cake cookbook:chocolate_chip_cookies_(gluten-free) label "chocolate chip cookies (gluten-free)" cookbook:chocolate_chip_cookies_(gluten-free) name "Chocolate Chip Cookies (Gluten-Free)" cookbook:chocolate_chip_cookies_(gluten-free) recipeCategory category:baking_recipes cookbook:chocolate_chip_cookies_(gluten-free) recipeCategory category:chocolate_recipes cookbook:chocolate_chip_cookies_(gluten-free) recipeCategory category:cookie_recipes cookbook:chocolate_chip_cookies_(gluten-free) recipeCategory category:dessert_recipes cookbook:chocolate_chip_cookies_(gluten-free) recipeCategory category:gluten-free_recipes cookbook:chocolate_chip_cookies_(gluten-free) recipeCategory category:recipes_with_images cookbook:chocolate_chip_cookies_(gluten-free) recipeCategory category:recipes_with_metric_units cookbook:chocolate_chip_cookies_(gluten-free) recipeCategory category:recipes_without_servings cookbook:chocolate_chip_cookies_(gluten-free) recipeCookingTechnique cookbook:creaming cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:baking_powder cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:baking_soda cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:brown_sugar cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:butter cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:chocolate_chip cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:egg cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:rice_flour cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:sugar cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:vanilla cookbook:chocolate_chip_cookies_(gluten-free) recipeFoodstuff cookbook:xanthan_gum cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "½ cup (120ml) brown sugar" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "½ cup (120ml) sugar" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "½ cup (1 stick) (120ml) butter" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "¾ tsp baking powder" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "½ tsp baking soda" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "½ tsp vanilla extract" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "1¼ cup (300ml) (1 cup + 2 tablespoons) sweet rice flour" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "1 tsp xanthan gum" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "2 eggs" cookbook:chocolate_chip_cookies_(gluten-free) recipeIngredient "Chocolate chips (as many as you like)" cookbook:chocolate_chip_cookies_(gluten-free) recipeInstructions ["Preheat oven to 350\u00b0F (180\u00b0C).","Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.","In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.","Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.","Fold in the chocolate chips.","Line cookie sheet with silicone mat and spoon on balls of dough, about 1\u00bd" (4cm) in diameter.","Put cookie dough in the fridge for 30-40 minutes, or into the freezer for 10-20 minutes.","Using a tablespoon, spoon dough out and form little balls. Set them on the baking sheet a couple inches apart.","Bake until golden brown. Makes approximately 30 cookies."] cookbook:chocolate_chip_cookies_(gluten-free) type cookbook:recipes cookbook:chocolate_chip_cookies_(gluten-free) url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_(Gluten-Free) cookbook:chocolate_chip_cookies_ii name "Chocolate Chip Cookies II" cookbook:chocolate_chip_cookies_ii recipeCategory category:baking_recipes cookbook:chocolate_chip_cookies_ii recipeCategory category:chocolate_recipes cookbook:chocolate_chip_cookies_ii recipeCategory category:cookie_recipes cookbook:chocolate_chip_cookies_ii recipeIngredient "1 1/2 cup (145g) all-purpose flour" cookbook:chocolate_chip_cookies_ii recipeIngredient "1/2 cup (100g) granulated sugar" cookbook:chocolate_chip_cookies_ii recipeIngredient "1/2 cup (115g) butter" cookbook:chocolate_chip_cookies_ii recipeIngredient "1/2 tsp baking soda" cookbook:chocolate_chip_cookies_ii recipeIngredient "1/2 tsp salt" cookbook:chocolate_chip_cookies_ii recipeIngredient "1/4 cup (50g) brown sugar" cookbook:chocolate_chip_cookies_ii recipeIngredient "1 egg" cookbook:chocolate_chip_cookies_ii recipeIngredient "1 pack or 6 ounce (170g) of semi-sweet chocolate chips" cookbook:chocolate_chip_cookies_ii recipeIngredient "1 tsp vanilla essence" cookbook:chocolate_chip_cookies_ii recipeInstructions ["Combine the flour, salt, & baking powder. Preheat the oven until it reaches 375\u00b0F\/190\u00b0C.","In another bowl, cream the butter & the sugars until it looks light & fluffy.","Beat in the flour mixture until it's well-blended.","Add the chocolate chips & stir with a wooden spoon.","Drop the cookies in a lightly greased cookie sheet or lined with parchment paper by teaspoonfuls in 2-inch (5cm) ball shapes.","Bake for 15 minutes or until the edges are light brown.","Take the cookies from the cookie sheet with a metal spatula, then let them cool in wire rack."] cookbook:chocolate_chip_cookies_ii type cookbook:recipes cookbook:chocolate_chip_cookies_ii url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_II cookbook:chocolate_chip_cookies label "chocolate chip cookies" cookbook:chocolate_chip_cookies label "valerie's chocolate chip cookies" cookbook:chocolate_chip_cookies name "Chocolate chip cookies" cookbook:chocolate_chip_cookies name "Chocolate Chip Cookies" cookbook:chocolate_chip_cookies recipeCategory category:american_dessert_recipes cookbook:chocolate_chip_cookies recipeCategory category:baking_recipes cookbook:chocolate_chip_cookies recipeCategory category:chocolate_recipes cookbook:chocolate_chip_cookies recipeCategory category:cookie_recipes cookbook:chocolate_chip_cookies recipeCategory category:recipes_with_images cookbook:chocolate_chip_cookies recipeCategory category:recipes_with_metric_units cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:baking_powder cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:baking_soda cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:brown_sugar cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:butter cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:chocolate_chip cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:egg cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:flour cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:gluten cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:lemon cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:nuts_and_seeds cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:oat_flour cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:orange cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:salt cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:sugar cookbook:chocolate_chip_cookies recipeFoodstuff cookbook:vanilla cookbook:chocolate_chip_cookies recipeIngredient "¾ cup (180ml) granulated white sugar" cookbook:chocolate_chip_cookies recipeIngredient "¾ cup (180ml) packed brown sugar" cookbook:chocolate_chip_cookies recipeIngredient "½ teaspoon salt" cookbook:chocolate_chip_cookies recipeIngredient "¼ teaspoon vanilla extract" cookbook:chocolate_chip_cookies recipeIngredient "1 cup (240ml) granulated white sugar" cookbook:chocolate_chip_cookies recipeIngredient "1 cup (240ml) packed brown sugar" cookbook:chocolate_chip_cookies recipeIngredient "1 teaspoon baking powder" cookbook:chocolate_chip_cookies recipeIngredient "1 teaspoon baking soda" cookbook:chocolate_chip_cookies recipeIngredient "1 teaspoon dry ground lemon or orange peel (optional)" cookbook:chocolate_chip_cookies recipeIngredient "1 teaspoon salt" cookbook:chocolate_chip_cookies recipeIngredient "1 teaspoon vanilla extract" cookbook:chocolate_chip_cookies recipeIngredient "2 ¼ cups (600ml) (290g) all-purpose flour" cookbook:chocolate_chip_cookies recipeIngredient "2 cups (480ml) (12-ounce package) semi-sweet chocolate morsels / chips" cookbook:chocolate_chip_cookies recipeIngredient "2 cups (480ml) (12-ounce package) Semi-sweet chocolate morsels / chocolate chips" cookbook:chocolate_chip_cookies recipeIngredient "2 cups (480ml) all-purpose flour" cookbook:chocolate_chip_cookies recipeIngredient "2 cups (480ml) oat flour" cookbook:chocolate_chip_cookies recipeIngredient "2 extra large eggs" cookbook:chocolate_chip_cookies recipeIngredient "2 large eggs" cookbook:chocolate_chip_cookies recipeIngredient "2 sticks (½ lb / 225 grams / 1 cup) butter (and only butter), softened" cookbook:chocolate_chip_cookies recipeIngredient "2 sticks (1 cup) butter, softened" cookbook:chocolate_chip_cookies recipeIngredient "3 cups (720ml) your favorite chopped nuts (optional)" cookbook:chocolate_chip_cookies recipeIngredient "4 oz (120g) grated milk chocolate (1/2 a bar)" cookbook:chocolate_chip_cookies recipeIngredient "5 oz. (150g) chopped nuts, such as groundnuts (optional)" cookbook:chocolate_chip_cookies recipeInstructions ["Preheat oven to 375\u00b0 F (around 200c).","Cream butter and both sugars in a large mixer bowl.","Beat in eggs and vanilla extract.","Sift together the flour, salt, oat flour, baking powder and baking soda.","Stir in chocolate morsels, grated chocolate bar and nuts.","Roll into balls and place two inches apart on a cookie sheet. Instead of a cookie sheet, I use a pizza stone.","Bake for 10 minutes or until golden brown (cooking times may vary). Remove and let stand for about 1 minute before moving cookies to a plate or cooling sheet.","Chocolate chip cookies (Gluten-free)"] cookbook:chocolate_chip_cookies recipeNotes "*The quality of the flavoring ingredients makes a great difference in the outcome. Using top-quality butter, chocolate, and vanilla will produce a superior cookie. ** Note that using "dark" chocolate (>65% cocoa) will result in a significantly different taste than the "traditional" recipe. In general, if you find the raw chocolate to be too bitter or not enjoyable to eat, you may not like them in the cookies (no matter the quality). *If you would like to make a cheaper version that tastes just as great, use store brand ingredients for the same great cookies! *If you want to use regular flour, as well as butter, the trick is to increase the amount of flour to 3+ cups, which should result in a fairly stiff dough that will not spread out very much. This trick even works with whole wheat flour. *Use cake flour instead of all-purpose, replace granulated sugar with brown sugar and use butter instead of margarine. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place). * Use some vegetable shortening in place of butter\/margarine to reduce "spread" (cookies will be thicker). ** Or add some vegetable oil (no more than 1\/5 of total fat) in place of butter\/margarine to increase spread, resulting in thinner cookies. *Some people also recommend chilling dough before baking, though this is usually not necessary. ** Chilling dough may help to reduce spread, resulting in thicker cookies. * Use an ungreased, non-stick baking sheet instead of a greased sheet to help reduce spread, for thicker cookies. ** Conversely, grease your sheet if you like thinner (crispier) cookies. *If vanilla extract is not readily available, substitute two teaspoons of vanilla sugar for granulated sugar. *Using chopped bar chocolate instead of pre-formed chips will result in a more rustic texture -- just make sure the pieces are small enough to eat comfortably. *The proportion of granulated to brown sugar may be adjusted to suit taste. ** More brown sugar will result in chewier cookies. ** More white sugar will result in crisper cookies. *Do not stack hot cookies otherwise they will bend out of shape and not cool as quickly.. Use a cooling rack instead for the best results. * Add a small amount of oatmeal to give cookies more flavor & mouth-feel. * For a stronger nut flavor, toast the nuts. Spread them evenly on a baking pan and set them in the 350 degree oven for ten minutes. Take them out and let them cool before adding them to the dough. *If you like a soft and squishy middle in your cookie, take them out one minute sooner for a nice soft middle. " cookbook:chocolate_chip_cookies type cookbook:recipes cookbook:chocolate_chip_cookies url https://en.wikibooks.org/wiki/Cookbook:Chocolate_chip_cookies cookbook:chocolate_chip_cookies url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies cookbook:chocolate_chip_cookies_(vegan) difficulty 2 cookbook:chocolate_chip_cookies_(vegan) label "chocolate chip cookies (vegan)" cookbook:chocolate_chip_cookies_(vegan) name "Chocolate Chip Cookies (Vegan)" cookbook:chocolate_chip_cookies_(vegan) recipeCategory category:baking_recipes cookbook:chocolate_chip_cookies_(vegan) recipeCategory category:chocolate_recipes cookbook:chocolate_chip_cookies_(vegan) recipeCategory category:cookie_recipes cookbook:chocolate_chip_cookies_(vegan) recipeCategory category:easy_recipes cookbook:chocolate_chip_cookies_(vegan) recipeCategory category:vegan_recipes cookbook:chocolate_chip_cookies_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:chocolate_chip_cookies_(vegan) recipeFoodstuff cookbook:flour cookbook:chocolate_chip_cookies_(vegan) recipeFoodstuff cookbook:margarine cookbook:chocolate_chip_cookies_(vegan) recipeFoodstuff cookbook:salt cookbook:chocolate_chip_cookies_(vegan) recipeFoodstuff cookbook:shortening cookbook:chocolate_chip_cookies_(vegan) recipeIngredient "½ a banana" cookbook:chocolate_chip_cookies_(vegan) recipeIngredient "½ cup non-dairy margarine" cookbook:chocolate_chip_cookies_(vegan) recipeIngredient "½ cup non-dairy shortening" cookbook:chocolate_chip_cookies_(vegan) recipeIngredient "1 cup brown sugar" cookbook:chocolate_chip_cookies_(vegan) recipeIngredient "1 tsp (5ml) salt" cookbook:chocolate_chip_cookies_(vegan) recipeIngredient "2 cups flour (whole wheat pastry flour recommended but all-purpose white also works)" cookbook:chocolate_chip_cookies_(vegan) recipeIngredient "2 tsp (5ml) baking powder" cookbook:chocolate_chip_cookies_(vegan) recipeIngredient "8-12 oz. vegan chocolate chips" cookbook:chocolate_chip_cookies_(vegan) recipeInstructions ["Preheat oven to 350\u00b0F (180\u00b0C).","Cream shortening, margarine, and sugar together in a mixer.","Add banana to the sugar and butter mixture.","Mix all the dry ingredients together. Slowly add to the wet mixture.","Add chocolate chips.","Roll small portions into balls and place on a cookie sheet.","Bake 10-11 minutes, or until slightly browned."] cookbook:chocolate_chip_cookies_(vegan) recipeNotes "* Nuts and\/or dried fruit can be substituted for the chocolate chips to yield cookies of many delicious varieties. " cookbook:chocolate_chip_cookies_(vegan) recipeYield three dozen cookbook:chocolate_chip_cookies_(vegan) totalTime "10-11 minutes or until brown." cookbook:chocolate_chip_cookies_(vegan) type cookbook:recipes cookbook:chocolate_chip_cookies_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_(Vegan) cookbook:chocolate_chip label "chocolate chip" cookbook:chocolate_chip label "chocolate chips" cookbook:chocolate_chip label "semi-sweet chocolate chips" cookbook:chocolate_chip label "semi-sweet chocolate morsels / chips" cookbook:chocolate_chip name "Chocolate chip" cookbook:chocolate_chip name "Chocolate Chip" cookbook:chocolate_chip_pancakes difficulty 2 cookbook:chocolate_chip_pancakes label "chocolate chip pancakes" cookbook:chocolate_chip_pancakes name "Chocolate Chip Pancakes" cookbook:chocolate_chip_pancakes recipeCategory category:american_recipes cookbook:chocolate_chip_pancakes recipeCategory category:breakfast_recipes cookbook:chocolate_chip_pancakes recipeCategory category:camping_recipes cookbook:chocolate_chip_pancakes recipeCategory category:chocolate_recipes cookbook:chocolate_chip_pancakes recipeCategory category:easy_recipes cookbook:chocolate_chip_pancakes recipeCategory category:egg_recipes cookbook:chocolate_chip_pancakes recipeCategory category:inexpensive_recipes cookbook:chocolate_chip_pancakes recipeCategory category:milk_recipes cookbook:chocolate_chip_pancakes recipeCategory category:pancake_recipes cookbook:chocolate_chip_pancakes recipeCategory category:vanilla_recipes cookbook:chocolate_chip_pancakes recipeCategory category:vegetarian_recipes cookbook:chocolate_chip_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chocolate_chip_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chocolate_chip_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:chocolate_chip_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:chocolate_chip_pancakes recipeEquipment cookbook:frying_pan cookbook:chocolate_chip_pancakes recipeEquipment cookbook:griddle cookbook:chocolate_chip_pancakes recipeEquipment cookbook:microwave_oven cookbook:chocolate_chip_pancakes recipeEquipment cookbook:saucepan cookbook:chocolate_chip_pancakes recipeEquipment cookbook:whisk cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:baking_powder cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:baking_soda cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:butter cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:buttermilk cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:chocolate cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:egg cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:flour cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:milk cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:salt cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:sugar cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:vanilla cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:chocolate_chip_pancakes recipeFoodstuff cookbook:water cookbook:chocolate_chip_pancakes recipeIngredient "¾ cup buttermilk" cookbook:chocolate_chip_pancakes recipeIngredient "¼ cup milk" cookbook:chocolate_chip_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:chocolate_chip_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:chocolate_chip_pancakes recipeIngredient "½ teaspoon salt" cookbook:chocolate_chip_pancakes recipeIngredient "¾ teaspoon salt" cookbook:chocolate_chip_pancakes recipeIngredient "1¼ cups flour" cookbook:chocolate_chip_pancakes recipeIngredient "1 cup all-purpose bleached flour" cookbook:chocolate_chip_pancakes recipeIngredient "1 cup whole, 2 percent fat, or 1 percent fat milk" cookbook:chocolate_chip_pancakes recipeIngredient "1 large egg" cookbook:chocolate_chip_pancakes recipeIngredient "1 tablespoon sugar" cookbook:chocolate_chip_pancakes recipeIngredient "1 teaspoon of vanilla" cookbook:chocolate_chip_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:chocolate_chip_pancakes recipeIngredient "2 eggs" cookbook:chocolate_chip_pancakes recipeIngredient "2 tablespoon unsalted butter, melted" cookbook:chocolate_chip_pancakes recipeIngredient "2 teaspoons sugar" cookbook:chocolate_chip_pancakes recipeIngredient "4 tablespoons (½ stick) unsalted butter" cookbook:chocolate_chip_pancakes recipeIngredient "4 teaspoons baking powder" cookbook:chocolate_chip_pancakes recipeIngredient "6 ounces semisweet chocolate chips, or less to taste" cookbook:chocolate_chip_pancakes recipeIngredient "8 tablespoons miniature chocolate chips" cookbook:chocolate_chip_pancakes recipeIngredient "butter, for cooking" cookbook:chocolate_chip_pancakes recipeIngredient "vegetable oil for brushing griddle" cookbook:chocolate_chip_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Microwave buttermilk and milk in a 2-cup Pyrex (glass) measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Work in batches, if necessary, to avoid overcrowding.","Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.","When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:chocolate_chip_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour, to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble an octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:chocolate_chip_pancakes recipeYield 8 4-inch pancakes cookbook:chocolate_chip_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:chocolate_chip_pancakes type cookbook:recipes cookbook:chocolate_chip_pancakes url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Pancakes cookbook:chocolate_chip_pumpkin_cookies label "chocolate chip pumpkin cookies" cookbook:chocolate_chip_pumpkin_cookies name "Chocolate Chip Pumpkin Cookies" cookbook:chocolate_chip_pumpkin_cookies recipeCategory category:baking_recipes cookbook:chocolate_chip_pumpkin_cookies recipeCategory category:chocolate_recipes cookbook:chocolate_chip_pumpkin_cookies recipeCategory category:cookie_recipes cookbook:chocolate_chip_pumpkin_cookies recipeCategory category:dessert_recipes cookbook:chocolate_chip_pumpkin_cookies recipeCategory category:pumpkin_recipes cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:almond cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:chocolate cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:cinnamon cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:clove cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:egg cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:flour cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:nutmeg cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:oats cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:oil_and_fat cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:pecan cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:pumpkin cookbook:chocolate_chip_pumpkin_cookies recipeFoodstuff cookbook:sugar cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "½ tsp nutmeg" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "1 c granola, rolled oats or Grape-Nuts" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "1 c oil" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "1 pkg 12 oz. Chocolate chips" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "1 tsp cinnamon" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "1 tsp cloves" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "2 c pecans or almonds, chopped" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "2 eggs" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "4 c pumpkin" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "4 c sugar" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "4 tsp soda" cookbook:chocolate_chip_pumpkin_cookies recipeIngredient "5 c. flour" cookbook:chocolate_chip_pumpkin_cookies recipeInstructions ["Preheat oven to 375 F.","In a large bowl, combine and wet ingredients.","Sift flour, cinnamon, nutmeg, soda, and cloves together in a separate bowl.","Blend into wet ingredients.","Mix in nuts, granola, and chocolate chips","Drop spoonfuls of dough onto greased cookie sheet","Bake at 375 for 10-12 mins."] cookbook:chocolate_chip_pumpkin_cookies type cookbook:recipes cookbook:chocolate_chip_pumpkin_cookies url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Pumpkin_Cookies cookbook:chocolate_chip_rolls name "Chocolate Chip Rolls" cookbook:chocolate_chip_rolls recipeCategory category:baking_recipes cookbook:chocolate_chip_rolls recipeCategory category:bread_recipes cookbook:chocolate_chip_rolls recipeCategory category:chocolate_recipes cookbook:chocolate_chip_rolls recipeCategory category:dessert_recipes cookbook:chocolate_chip_rolls recipeCategory category:recipes_with_images cookbook:chocolate_chip_rolls recipeCategory category:recipes_with_metric_units cookbook:chocolate_chip_rolls recipeInstructions ["Preheat over to 425\u00b0F (210\u00b0C)","Mix dry ingredients","Add liquid ingredients to dry, mix","Turn dough out onto floured baking cloth and knead slightly","Roll dough into log, cut into 8-12 pieces","Press pieces flat, sprinkle with chocolate chips, and roll","Place rolls on greased baking sheet, cook 13-15min","Enjoy! Best fresh."] cookbook:chocolate_chip_rolls type cookbook:recipes cookbook:chocolate_chip_rolls url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Rolls cookbook:chocolate_chip type cookbook:ingredients cookbook:chocolate_chip url https://en.wikibooks.org/wiki/Cookbook:Chocolate_chip cookbook:chocolate_chip url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip cookbook:chocolate_chocolate_chip_muffins name "Chocolate Chocolate Chip Muffins" cookbook:chocolate_chocolate_chip_muffins recipeCategory category:baking_recipes cookbook:chocolate_chocolate_chip_muffins recipeCategory category:breakfast_recipes cookbook:chocolate_chocolate_chip_muffins recipeCategory category:chocolate_recipes cookbook:chocolate_chocolate_chip_muffins recipeCategory category:muffin_recipes cookbook:chocolate_chocolate_chip_muffins recipeCategory category:recipes_with_images cookbook:chocolate_chocolate_chip_muffins recipeCategory category:recipes_with_metric_units cookbook:chocolate_chocolate_chip_muffins recipeEquipment cookbook:mixing_bowl cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:baking_powder cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:chocolate cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:egg cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:flour cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:milk cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:oil_and_fat cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:salt cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:sugar cookbook:chocolate_chocolate_chip_muffins recipeFoodstuff cookbook:vanilla cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1/2 teaspoon salt" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1 3/4 cup all-purpose flour" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1/3 cup cocoa, sifted if lumpy" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1/3 cup cooking oil" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1 cup chocolate chips" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1 cup milk" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1 egg" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1 tablespoon baking powder" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "1 teaspoon vanilla" cookbook:chocolate_chocolate_chip_muffins recipeIngredient "3/4 cup granulated sugar" cookbook:chocolate_chocolate_chip_muffins recipeInstructions ["Combine all-purpose flour, chocolate chips, sugar, cocoa, salt and baking powder in a mixing bowl. Create a well in the center.","Beat egg in a small bowl. Add milk, cooking oil, and vanilla. Stir and pour into well. Stir until just moistened.","Grease 12 muffin cups with cooking spray. Fill cups 3\/4 full.","Bake at 400\u00b0F (205\u00b0C) for 20 minutes until golden."] cookbook:chocolate_chocolate_chip_muffins recipeNotes "*Taste best when still warm. *If you don't have cooking spray...simply use muffin cups (metal or paper work!) *Try White Chocolate shavings on top, or even white Chocolate chips. " cookbook:chocolate_chocolate_chip_muffins type cookbook:recipes cookbook:chocolate_chocolate_chip_muffins url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chocolate_Chip_Muffins cookbook:chocolate-coated_marshmallow_treats name "Chocolate-coated marshmallow treats" cookbook:chocolate-coated_marshmallow_treats type cookbook:recipes cookbook:chocolate-coated_marshmallow_treats url https://en.wikibooks.org/wiki/Cookbook:Chocolate-coated_marshmallow_treats cookbook:chocolate#cocoa_powder label "cocoa powder" cookbook:chocolate_cookie_bars,_nutty_buddy recipeCategory category:cookie_recipes cookbook:chocolate_cookie_bars,_nutty_buddy recipeCategory category:inexpensive_recipes cookbook:chocolate_cookie_bars,_nutty_buddy recipeCategory category:vegetarian_recipes cookbook:chocolate_cookie_bars,_nutty_buddy type cookbook:recipes cookbook:chocolate_crinkles name "Chocolate crinkles" cookbook:chocolate_crinkles name "Chocolate Crinkles" cookbook:chocolate_crinkles recipeCategory category:baking_recipes cookbook:chocolate_crinkles recipeCategory category:chocolate_recipes cookbook:chocolate_crinkles recipeCategory category:cookie_recipes cookbook:chocolate_crinkles recipeCategory category:recipes_with_metric_units cookbook:chocolate_crinkles recipeFoodstuff cookbook:baking_powder cookbook:chocolate_crinkles recipeFoodstuff cookbook:chocolate cookbook:chocolate_crinkles recipeFoodstuff cookbook:egg cookbook:chocolate_crinkles recipeFoodstuff cookbook:flour cookbook:chocolate_crinkles recipeFoodstuff cookbook:granulated_sugar cookbook:chocolate_crinkles recipeFoodstuff cookbook:powdered_sugar cookbook:chocolate_crinkles recipeFoodstuff cookbook:salt cookbook:chocolate_crinkles recipeFoodstuff cookbook:vanilla cookbook:chocolate_crinkles recipeFoodstuff cookbook:vegetable_oil cookbook:chocolate_crinkles recipeIngredient "1/2 cup vegetable oil" cookbook:chocolate_crinkles recipeIngredient "1/2 tsp. salt" cookbook:chocolate_crinkles recipeIngredient "1 cup confectioners' sugar" cookbook:chocolate_crinkles recipeIngredient "2 cups all purpose flour" cookbook:chocolate_crinkles recipeIngredient "2 cups granulated sugar" cookbook:chocolate_crinkles recipeIngredient "2 tsp. baking powder" cookbook:chocolate_crinkles recipeIngredient "2 tsp. vanilla extract" cookbook:chocolate_crinkles recipeIngredient "4 eggs" cookbook:chocolate_crinkles recipeIngredient "4 sq. unsweetened chocolate (4 oz.) (115 g), melted" cookbook:chocolate_crinkles recipeInstructions ["Mix oil, chocolate, and granulated sugar.","Blend in one egg at a time until well mixed.","Add vanilla.","Stir flour, baking powder, and salt into oil mixture.","Chill several hours or overnight.","Heat oven to 350&deg; F (175C).","Drop teaspoonfuls of dough into confectioners' sugar.","Roll in sugar; shape into balls.","Place about 2" (5 cm) apart on greased baking sheet.","Bake 10 to 12 minutes."] cookbook:chocolate_crinkles type cookbook:recipes cookbook:chocolate_crinkles url https://en.wikibooks.org/wiki/Cookbook:Chocolate_crinkles cookbook:chocolate_crinkles url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Crinkles cookbook:chocolate#dark_chocolate label "dark chocolate" cookbook:chocolate_fort_cake difficulty 3 cookbook:chocolate_fort_cake label "chocolate fort cake" cookbook:chocolate_fort_cake name "Chocolate Fort Cake" cookbook:chocolate_fort_cake recipeCategory category:baking_recipes cookbook:chocolate_fort_cake recipeCategory category:cake_recipes cookbook:chocolate_fort_cake recipeCategory category:chocolate_recipes cookbook:chocolate_fort_cake recipeCategory category:dessert_recipes cookbook:chocolate_fort_cake recipeCategory category:medium_difficulty_recipes cookbook:chocolate_fort_cake recipeCategory category:recipes_with_images cookbook:chocolate_fort_cake recipeCategory category:recipes_with_metric_units cookbook:chocolate_fort_cake recipeFoodstuff cookbook:milk cookbook:chocolate_fort_cake recipeInstructions ["Using an electric mixer, mix the butter and castor sugar until smooth. If the butter is very hard, heat it for a few seconds in a microwave.","Add the eggs one by one to the mixture, mixing all the time.","Add the ground almonds, cocoa and flour to the mixture, again mixing all the time. Mix until it has a droopy consistency and is the same colour throughout. If it is not viscous enough to pour into a cake tin, add some milk."] cookbook:chocolate_fort_cake recipeYield 16 servings cookbook:chocolate_fort_cake totalTime "1.5 hours" cookbook:chocolate_fort_cake type cookbook:recipes cookbook:chocolate_fort_cake url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Fort_Cake cookbook:chocolate_fudge difficulty 3 cookbook:chocolate_fudge label "chocolate fudge" cookbook:chocolate_fudge name "Chocolate Fudge" cookbook:chocolate_fudge recipeCategory category:american_dessert_recipes cookbook:chocolate_fudge recipeCategory category:chocolate_recipes cookbook:chocolate_fudge recipeCategory category:confection_recipes cookbook:chocolate_fudge recipeCategory category:fudge_recipes cookbook:chocolate_fudge recipeCategory category:gluten-free_recipes cookbook:chocolate_fudge recipeCategory category:medium_difficulty_recipes cookbook:chocolate_fudge recipeFoodstuff cookbook:butter cookbook:chocolate_fudge recipeFoodstuff cookbook:chocolate cookbook:chocolate_fudge recipeFoodstuff cookbook:condensed_milk cookbook:chocolate_fudge recipeFoodstuff cookbook:margarine cookbook:chocolate_fudge recipeFoodstuff cookbook:sugar cookbook:chocolate_fudge recipeFoodstuff cookbook:vanilla cookbook:chocolate_fudge recipeFoodstuff cookbook:walnut cookbook:chocolate_fudge recipeIngredient "1/2 c Margarine or butter" cookbook:chocolate_fudge recipeIngredient "1 Jar (7 oz.) marshmallow creme" cookbook:chocolate_fudge recipeIngredient "1 ts Vanilla" cookbook:chocolate_fudge recipeIngredient "2 1/2 c Sugar" cookbook:chocolate_fudge recipeIngredient "2/3 c Evaporated milk" cookbook:chocolate_fudge recipeIngredient "2 c Semi sweet chocolate chips" cookbook:chocolate_fudge recipeIngredient "3/4 c Chopped walnuts" cookbook:chocolate_fudge recipeInstructions ["Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.","In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.","After 5 minutes of constant stirring remove saucepan from heat.","Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.","Pour into buttered, foil-lined pan. Cool to room temperature.","Score fudge into 36-48 squares. Refrigerate until firm."] cookbook:chocolate_fudge recipeNotes "* Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. " cookbook:chocolate_fudge recipeYield 36-48 cookbook:chocolate_fudge totalTime "45 minutes" cookbook:chocolate_fudge type cookbook:recipes cookbook:chocolate_fudge url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Fudge cookbook:chocolate_icing difficulty 2 cookbook:chocolate_icing label "chocolate icing" cookbook:chocolate_icing name "Chocolate Icing" cookbook:chocolate_icing recipeCategory category:american_dessert_recipes cookbook:chocolate_icing recipeCategory category:chocolate_recipes cookbook:chocolate_icing recipeCategory category:easy_recipes cookbook:chocolate_icing recipeCategory category:frosting_and_icing_recipes cookbook:chocolate_icing recipeCategory category:inexpensive_recipes cookbook:chocolate_icing recipeCategory category:milk_recipes cookbook:chocolate_icing recipeCategory category:recipes_with_metric_units cookbook:chocolate_icing recipeCategory category:vegetarian_recipes cookbook:chocolate_icing recipeCookingTechnique cookbook:beat cookbook:chocolate_icing recipeEquipment cookbook:sifter cookbook:chocolate_icing recipeFoodstuff cookbook:chocolate cookbook:chocolate_icing recipeFoodstuff cookbook:cream cookbook:chocolate_icing recipeFoodstuff cookbook:powdered_sugar cookbook:chocolate_icing recipeFoodstuff cookbook:water cookbook:chocolate_icing recipeIngredient "¼ pound (110g) sweet chocolate" cookbook:chocolate_icing recipeIngredient "2 tablespoons cream" cookbook:chocolate_icing recipeIngredient "sifted confectioner's sugar" cookbook:chocolate_icing recipeInstructions ["Melt chocolate over hot water.","Add the cream.","Gradually beat in sugar until icing is creamy and thick enough to spread."] cookbook:chocolate_icing recipeYield enough for 1 cake cookbook:chocolate_icing totalTime "½ hour" cookbook:chocolate_icing type cookbook:recipes cookbook:chocolate_icing url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Icing cookbook:chocolate-jalapeno_truffles difficulty 2 cookbook:chocolate-jalapeno_truffles name "Chocolate-Jalapeno Truffles" cookbook:chocolate-jalapeno_truffles recipeCategory category:american_recipes cookbook:chocolate-jalapeno_truffles recipeCategory category:chocolate_recipes cookbook:chocolate-jalapeno_truffles recipeCategory category:confection_recipes cookbook:chocolate-jalapeno_truffles recipeCategory category:dessert_recipes cookbook:chocolate-jalapeno_truffles recipeCategory category:easy_recipes cookbook:chocolate-jalapeno_truffles recipeCategory category:gluten-free_recipes cookbook:chocolate-jalapeno_truffles recipeCategory category:mexican_recipes cookbook:chocolate-jalapeno_truffles recipeCategory category:vegetarian_recipes cookbook:chocolate-jalapeno_truffles recipeCookingTechnique cookbook:beat cookbook:chocolate-jalapeno_truffles recipeCookingTechnique cookbook:chopping cookbook:chocolate-jalapeno_truffles recipeCookingTechnique cookbook:simmering cookbook:chocolate-jalapeno_truffles recipeCuisine cookbook:cuisine_of_jalisco cookbook:chocolate-jalapeno_truffles recipeCuisine cookbook:cuisine_of_mexico cookbook:chocolate-jalapeno_truffles recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chocolate-jalapeno_truffles recipeCuisine cookbook:cuisine_of_yucatan cookbook:chocolate-jalapeno_truffles recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chocolate-jalapeno_truffles recipeCuisine cookbook:new_england_cuisine cookbook:chocolate-jalapeno_truffles recipeEquipment cookbook:mixer cookbook:chocolate-jalapeno_truffles recipeEquipment cookbook:sifter cookbook:chocolate-jalapeno_truffles recipeFoodstuff cookbook:butter cookbook:chocolate-jalapeno_truffles recipeFoodstuff cookbook:chocolate cookbook:chocolate-jalapeno_truffles recipeFoodstuff cookbook:coffee cookbook:chocolate-jalapeno_truffles recipeFoodstuff cookbook:jalapeño cookbook:chocolate-jalapeno_truffles recipeFoodstuff cookbook:water cookbook:chocolate-jalapeno_truffles recipeIngredient "¼ cup boiling water" cookbook:chocolate-jalapeno_truffles recipeIngredient "½ cup unsweetened cocoa powder, sift onto a plate" cookbook:chocolate-jalapeno_truffles recipeIngredient "10 ounce best-quality semisweet chocolate, in small pieces or chips" cookbook:chocolate-jalapeno_truffles recipeIngredient "10 tablespoons (1¼ sticks) best-quality unsalted butter, cold and cut into small pieces" cookbook:chocolate-jalapeno_truffles recipeIngredient "1 tablespoon instant coffee powder" cookbook:chocolate-jalapeno_truffles recipeIngredient "2 or 3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)" cookbook:chocolate-jalapeno_truffles recipeInstructions ["In a metal 1-quart mixing bowl, dissolve coffee in water.","Add the chocolate and set on top of a pan of gently simmering water.","When the chocolate has softened completely but is not hot, remove from heat and stir until smooth.","Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed.","Beat with a hand-held electric mixer until creamy, about 10 minutes.","Continue beating for a few minutes to cool. (This can also be done in a stand mixer, fitted with the whip attachment.)","Add half of the jalape\u00f1os and taste. Add more jalape\u00f1o to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat.","Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm.","Scoop out small balls and roll in the cocoa powder.","Keep refrigerated until ready to serve."] cookbook:chocolate-jalapeno_truffles recipeNotes "* Roll the balls in finely chopped pistachios, almonds or macadamia nuts. " cookbook:chocolate-jalapeno_truffles recipeYield makes 36 cookbook:chocolate-jalapeno_truffles totalTime "1 hour" cookbook:chocolate-jalapeno_truffles type cookbook:recipes cookbook:chocolate-jalapeno_truffles url https://en.wikibooks.org/wiki/Cookbook:Chocolate-Jalapeno_Truffles cookbook:chocolate label "baking chocolate" cookbook:chocolate label "bittersweet" cookbook:chocolate label "bittersweet chocolate" cookbook:chocolate label "chocolate" cookbook:chocolate label "chocolate bar" cookbook:chocolate label "chocolate chips" cookbook:chocolate label "chocolate sprinkle" cookbook:chocolate label "chocolate syrup" cookbook:chocolate label "cocoa" cookbook:chocolate label "cocoa powder" cookbook:chocolate label "dark chocolate" cookbook:chocolate label "dark cooking chocolate" cookbook:chocolate label "milk chocolate" cookbook:chocolate label "semisweet chocolate" cookbook:chocolate label "semisweet chocolate chips" cookbook:chocolate label "sweet chocolate" cookbook:chocolate label "unsweetened chocolate" cookbook:chocolate label "white chocolate" cookbook:chocolate_macaroons difficulty 2 cookbook:chocolate_macaroons label "chocolate macaroons" cookbook:chocolate_macaroons name "Chocolate Macaroons" cookbook:chocolate_macaroons recipeCategory category:baking_recipes cookbook:chocolate_macaroons recipeCategory category:chocolate_recipes cookbook:chocolate_macaroons recipeCategory category:coconut_recipes cookbook:chocolate_macaroons recipeCategory category:cookie_recipes cookbook:chocolate_macaroons recipeCategory category:dessert_recipes cookbook:chocolate_macaroons recipeCategory category:easy_recipes cookbook:chocolate_macaroons recipeCategory category:oat_recipes cookbook:chocolate_macaroons recipeCategory category:recipes_with_metric_units cookbook:chocolate_macaroons recipeEquipment cookbook:double_boiler cookbook:chocolate_macaroons recipeEquipment cookbook:mixing_bowl cookbook:chocolate_macaroons recipeFoodstuff cookbook:butter cookbook:chocolate_macaroons recipeFoodstuff cookbook:chocolate cookbook:chocolate_macaroons recipeFoodstuff cookbook:coconut cookbook:chocolate_macaroons recipeFoodstuff cookbook:margarine cookbook:chocolate_macaroons recipeFoodstuff cookbook:milk cookbook:chocolate_macaroons recipeFoodstuff cookbook:sugar cookbook:chocolate_macaroons recipeFoodstuff cookbook:vanilla cookbook:chocolate_macaroons recipeIngredient "1/2 cup (120g) cocoa" cookbook:chocolate_macaroons recipeIngredient "1/2 cup (120g) margarine or butter" cookbook:chocolate_macaroons recipeIngredient "1 cup (240ml) milk" cookbook:chocolate_macaroons recipeIngredient "1 cup (700g) coconut" cookbook:chocolate_macaroons recipeIngredient "1 teaspoon (5ml) vanilla" cookbook:chocolate_macaroons recipeIngredient "2 cups (480g) white sugar" cookbook:chocolate_macaroons recipeIngredient "3 cups (700g) oatmeal" cookbook:chocolate_macaroons recipeInstructions ["Place the bottom half of a double boiler on the stove to heat.","Place a large metal mixing bowl on top of the boiler. Melt the margarine\/butter in this bowl.","Add the white sugar, whisk until dissolved.","Whisk in the milk.","Whisk in the cocoa, breaking up lumps first.","Remove from heat, take to preparation area.","Using a spatula, thoroughly mix in coconut and oatmeal. There should be no dry sections.","Portion onto pan."] cookbook:chocolate_macaroons recipeNotes "*If your macaroons are too crumbly, they have been overcooked. " cookbook:chocolate_macaroons recipeYield 20 cookbook:chocolate_macaroons totalTime "15–20 minutes" cookbook:chocolate_macaroons type cookbook:recipes cookbook:chocolate_macaroons url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Macaroons cookbook:chocolate_milk name "Chocolate Milk" cookbook:chocolate_milk recipeCategory category:beverage_recipes cookbook:chocolate_milk recipeIngredient "Chocolate syrup or melted chocolate (about 1 TSP or equivalent amount to milk)" cookbook:chocolate_milk recipeIngredient "Milk (as much as you want to make)" cookbook:chocolate_milk recipeInstructions ["Pour milk into a glass or jug","Add chocolate","Stir with a spoon or straw","Enjoy!"] cookbook:chocolate_milk type cookbook:recipes cookbook:chocolate_milk url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Milk cookbook:chocolate_mousse_cake_(vegan) label "chocolate mousse cake" cookbook:chocolate_mousse_cake_(vegan) label "chocolate mousse cake (vegan)" cookbook:chocolate_mousse_cake_(vegan) name "Chocolate Mousse Cake (Vegan)" cookbook:chocolate_mousse_cake_(vegan) recipeCategory category:baking_recipes cookbook:chocolate_mousse_cake_(vegan) recipeCategory category:cake_recipes cookbook:chocolate_mousse_cake_(vegan) recipeCategory category:chocolate_recipes cookbook:chocolate_mousse_cake_(vegan) recipeCategory category:recipes_with_metric_units cookbook:chocolate_mousse_cake_(vegan) recipeCategory category:tofu_recipes cookbook:chocolate_mousse_cake_(vegan) recipeCategory category:vegan_recipes cookbook:chocolate_mousse_cake_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:chocolate_mousse_cake_(vegan) recipeFoodstuff cookbook:chocolate cookbook:chocolate_mousse_cake_(vegan) recipeFoodstuff cookbook:margarine cookbook:chocolate_mousse_cake_(vegan) recipeFoodstuff cookbook:soy cookbook:chocolate_mousse_cake_(vegan) recipeFoodstuff cookbook:sugar cookbook:chocolate_mousse_cake_(vegan) recipeFoodstuff cookbook:vanilla cookbook:chocolate_mousse_cake_(vegan) recipeFoodstuff cookbook:walnut cookbook:chocolate_mousse_cake_(vegan) recipeIngredient "¼ C cocoa powder or carob powder" cookbook:chocolate_mousse_cake_(vegan) recipeIngredient "¼ C margarine" cookbook:chocolate_mousse_cake_(vegan) recipeIngredient "½ C walnuts (optional)" cookbook:chocolate_mousse_cake_(vegan) recipeIngredient "1 t vanilla extract" cookbook:chocolate_mousse_cake_(vegan) recipeIngredient "4 T soy milk" cookbook:chocolate_mousse_cake_(vegan) recipeIngredient "5/6 C sugar (preferably unrefined)" cookbook:chocolate_mousse_cake_(vegan) recipeIngredient "⅓ C (packed) unrefined sugar" cookbook:chocolate_mousse_cake_(vegan) recipeInstructions ["In a saucepan combine everything but vanilla extract","Bring to boil, stirring constantly. Boil 1 minute, stir to cool then add vanilla extract","Pour over the tops of the chocolate mousse cake from step 2.","Garnish with coconut (optional)"] cookbook:chocolate_mousse_cake_(vegan) type cookbook:recipes cookbook:chocolate_mousse_cake_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Mousse_Cake_(Vegan) cookbook:chocolate_mousse difficulty 2 cookbook:chocolate_mousse,_instant recipeCategory category:gluten-free_recipes cookbook:chocolate_mousse,_instant recipeCategory category:vegetarian_recipes cookbook:chocolate_mousse,_instant type cookbook:recipes cookbook:chocolate_mousse label "chocolate mousse" cookbook:chocolate_mousse name "Chocolate Mousse" cookbook:chocolate_mousse recipeCategory category:chocolate_recipes cookbook:chocolate_mousse recipeCategory category:dessert_recipes cookbook:chocolate_mousse recipeCategory category:easy_recipes cookbook:chocolate_mousse recipeCategory category:french_dessert_recipes cookbook:chocolate_mousse recipeCategory category:gluten-free_recipes cookbook:chocolate_mousse recipeCategory category:medium_expensive_recipes cookbook:chocolate_mousse recipeCategory category:recipes_with_metric_units cookbook:chocolate_mousse recipeEquipment cookbook:double_boiler cookbook:chocolate_mousse recipeEquipment cookbook:mixer cookbook:chocolate_mousse recipeFoodstuff cookbook:chocolate cookbook:chocolate_mousse recipeFoodstuff cookbook:cream cookbook:chocolate_mousse recipeFoodstuff cookbook:egg cookbook:chocolate_mousse recipeFoodstuff cookbook:sugar cookbook:chocolate_mousse recipeIngredient "200 g (8 oz) bittersweet chocolate, chopped (see Note)" cookbook:chocolate_mousse recipeIngredient "250ml (1 cup) cream" cookbook:chocolate_mousse recipeIngredient "30 ml (2 tablespoons) hot water" cookbook:chocolate_mousse recipeIngredient "3 eggs (see Note)" cookbook:chocolate_mousse recipeIngredient "40g sugar" cookbook:chocolate_mousse recipeInstructions ["Melt the chocolate in a double boiler.","Separate the eggs.","Whisk the egg whites and cream separately until very firm. Put both in the refrigerator.","Combine the egg yolks and hot water in a mixing bowl; maximum tap water temperature is enough, approx. 50\u201360\u00b0C (120\u2013140\u00b0F). Using a mixer, beat slowly while adding the sugar, then speed up the mixer until the mixture is thick and becomes a light yellow color.","Stir the melted chocolate into the yolk mixture (the chocolate should have cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!","With the whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream.","The finished mousse should be light brown and very fluffy. While it is still liquid, divide it into individual serving dishes. Allow to chill in the refrigerator for 4\u20136 hours before serving. The mousse will be quite firm when ready.","Take a spoon and enjoy!"] cookbook:chocolate_mousse recipeNotes "* This recipe is not the "purest" form, which contains only bittersweet chocolate and eggs: 6 eggs for 200 g (8 oz) of chocolate; no cream, no sugar. * It is one of the easiest recipes for untrained cooks. The only "difficult" parts are separating the eggs and folding the egg whites. * For the more advanced cook: use a fourth yolk (and ''only'' the yolk!); it ensures that the mousse becomes firm. However, the mixture must be worked faster, beginning with the addition of the chocolate to the yolk\/sugar mixture. * Instead of the water, use an alcoholic spirit such as Cognac, Cointreau, Kahlua, Triple Sec, etc., for all or part of the 30 ml. However, the mousse is then not suitable for children or pregnant women. * Coffee can also be satisfyingly substituted for the liquid. * Almond powder, almond butter, or orange rind can also be used to add flavor to the mousse (one tablespoon per 6 eggs) * There is also an Atkins-friendly recipe. * This mousse is best consumed within 24 hours. * Do not keep substantially longer, even if refrigerated. " cookbook:chocolate_mousse recipeYield 4 cookbook:chocolate_mousse totalTime "30 minutes" cookbook:chocolate_mousse type cookbook:recipes cookbook:chocolate_mousse url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Mousse cookbook:chocolate name "Baking Chocolate" cookbook:chocolate name "Bittersweet chocolate" cookbook:chocolate name "Chocolate" cookbook:chocolate name "Chocolate chips" cookbook:chocolate name "Chocolate Chips" cookbook:chocolate name "Cocoa" cookbook:chocolate name "Cocoa powder" cookbook:chocolate name "Cocoa Powder" cookbook:chocolate name "Dark chocolate" cookbook:chocolate name "Unsweetened chocolate" cookbook:chocolate_noodles_with_vanilla_sauce difficulty 2 cookbook:chocolate_noodles_with_vanilla_sauce label "chocolate noodles with vanilla sauce" cookbook:chocolate_noodles_with_vanilla_sauce name "Chocolate Noodles with Vanilla sauce" cookbook:chocolate_noodles_with_vanilla_sauce recipeCategory category:boiled_recipes cookbook:chocolate_noodles_with_vanilla_sauce recipeCategory category:chocolate_recipes cookbook:chocolate_noodles_with_vanilla_sauce recipeCategory category:dairy_recipes cookbook:chocolate_noodles_with_vanilla_sauce recipeCategory category:dessert_recipes cookbook:chocolate_noodles_with_vanilla_sauce recipeCategory category:dessert_sauce_recipes cookbook:chocolate_noodles_with_vanilla_sauce recipeCategory category:easy_recipes cookbook:chocolate_noodles_with_vanilla_sauce recipeCategory category:recipes_with_metric_units cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:brown_sugar cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:butter cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:chocolate cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:cream cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:egg cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:egg_yolk cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:flour cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:mascarpone_cheese cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:milk cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:powdered_sugar cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:salt cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:sugar cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:vanilla cookbook:chocolate_noodles_with_vanilla_sauce recipeFoodstuff cookbook:whipped_cream cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "100 ml milk" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "125 g flour" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "1/2 vanilla stick" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "1 huge egg" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "20 g butter" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "20 g powdered sugar" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "25 g mascarpone" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "2 egg yolks" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "40 g brown sugar" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "40 g cocoa powder" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "5 table spoons of sweet cream (the stuff used for whipped cream)" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "5 teaspoons crystal sugar" cookbook:chocolate_noodles_with_vanilla_sauce recipeIngredient "a pinch of salt" cookbook:chocolate_noodles_with_vanilla_sauce recipeInstructions ["Mix the flour, cocoa powder, powdered sugar, egg, mascarpone and salt to create a smooth dough in 5 to 10 minutes.","Cover the dough and let it rest for 30min","Boil some water in a big pan and add the butter and crystal sugar","Roll out the dough on a flour covered plate and cut it in thin strips","Boil the strips for about 4min, pour out the water and dry the strips with some kitchen paper towels, keep the noodles warm","Mix the brown sugar and the egg yolks for the sauce in a cup and put it aside.","Put the milk and cream in a pan with the vanilla stick and stir for a few minutes, then remove the vanilla stick.","Warm the milk and cream and stir gently, then pour the warm mixture onto the egg mix","Pour the mixture back into the pan and stir it gently until it thickens.. watch out not to boil the mixture!","Place the chocolate noodles on a plate and pour the vanilla sauce over","Add some fresh fruits when serving","Replace the vanilla stick with vanilla essence"] cookbook:chocolate_noodles_with_vanilla_sauce recipeYield 2 cookbook:chocolate_noodles_with_vanilla_sauce totalTime "prep: 20+30 minutes, cooking: ~15 minutes" cookbook:chocolate_noodles_with_vanilla_sauce type cookbook:recipes cookbook:chocolate_noodles_with_vanilla_sauce url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Noodles_with_Vanilla_sauce cookbook:chocolate_pear_bake difficulty 3 cookbook:chocolate_pear_bake label "chocolate pear bake" cookbook:chocolate_pear_bake name "Chocolate Pear Bake" cookbook:chocolate_pear_bake recipeCategory category:baking_recipes cookbook:chocolate_pear_bake recipeCategory category:chocolate_recipes cookbook:chocolate_pear_bake recipeCategory category:dessert_recipes cookbook:chocolate_pear_bake recipeCategory category:gluten-free_recipes cookbook:chocolate_pear_bake recipeCategory category:medium_difficulty_recipes cookbook:chocolate_pear_bake recipeCategory category:pear_recipes cookbook:chocolate_pear_bake recipeCategory category:recipes_with_metric_units cookbook:chocolate_pear_bake recipeCookingTechnique cookbook:baking cookbook:chocolate_pear_bake recipeCookingTechnique cookbook:folding cookbook:chocolate_pear_bake recipeEquipment cookbook:double_boiler cookbook:chocolate_pear_bake recipeEquipment cookbook:whisk cookbook:chocolate_pear_bake recipeFoodstuff cookbook:butter cookbook:chocolate_pear_bake recipeFoodstuff cookbook:chocolate cookbook:chocolate_pear_bake recipeFoodstuff cookbook:egg cookbook:chocolate_pear_bake recipeFoodstuff cookbook:egg_white cookbook:chocolate_pear_bake recipeFoodstuff cookbook:egg_yolk cookbook:chocolate_pear_bake recipeFoodstuff cookbook:margarine cookbook:chocolate_pear_bake recipeFoodstuff cookbook:pear cookbook:chocolate_pear_bake recipeFoodstuff cookbook:sugar cookbook:chocolate_pear_bake recipeFoodstuff cookbook:whipped_cream cookbook:chocolate_pear_bake recipeIngredient "½ cup (120g) butter or margarine" cookbook:chocolate_pear_bake recipeIngredient "½ cup (120g) sugar" cookbook:chocolate_pear_bake recipeIngredient "2 pears, sliced" cookbook:chocolate_pear_bake recipeIngredient "4 eggs, separated" cookbook:chocolate_pear_bake recipeIngredient "7 oz (200g) semisweet chocolate, chopped or chips" cookbook:chocolate_pear_bake recipeIngredient "lightly whipped cream, to serve" cookbook:chocolate_pear_bake recipeInstructions ["Grease a 9x9 inch (22cm x 22cm) baking dish, and pre-heat the oven to 325\u00b0F (170\u00b0C).","In a double boiler, melt the chocolate and butter or margarine. When melted, remove from the heat.","Whisk the egg yolks and sugar together until they become thick and pale yellow.","In a separate bowl, whisk the egg whites until firm.","Combine the chocolate and egg yolk mixture, and mix well.","Beginning with about \u2153 the egg whites, gently fold them into the chocolate\/egg yolk mixture.","Add the slices of pear, and stir once or twice. Add the entire mixture to the baking dish.","Bake for 35-40 minutes, until the bake is springy yet firm to the touch.","Serve hot with whipped cream."] cookbook:chocolate_pear_bake recipeNotes "*Substitute sliced peaches, apples, or orange segments for the pears. *You are able to get all of these ingredients from your local grocery store. *Overmixing after the egg whites have been added to the batter can result in the bake being too dense. " cookbook:chocolate_pear_bake recipeYield 6 cookbook:chocolate_pear_bake totalTime "prep: 20 minutes, baking: 35 minutes" cookbook:chocolate_pear_bake type cookbook:recipes cookbook:chocolate_pear_bake url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Pear_Bake cookbook:chocolate recipeCategory category:featured_ingredient_candidate cookbook:chocolate recipeCategory category:herbs_and_spices cookbook:chocolate_sandesh difficulty 3 cookbook:chocolate_sandesh name "Chocolate Sandesh" cookbook:chocolate_sandesh recipeCategory category:indian_sweets cookbook:chocolate_sandesh recipeInstructions ["Combine paneer and sugar substitute and mash it well.","Add cream and cocoa powder+ vanilla essence and mix well.","Divide into 8 equal parts and shape all into ball.","Refrigerate for at least 1 hour and serve.<\/text>"] cookbook:chocolate_sandesh recipeYield 10-12 cookbook:chocolate_sandesh totalTime "75 minutes" cookbook:chocolate_sandesh type cookbook:recipes cookbook:chocolate_sandesh url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Sandesh cookbook:chocolate_sauce label "chocolate sauce" cookbook:chocolate_sauce name "Chocolate Sauce" cookbook:chocolate_sauce recipeCategory category:chocolate_recipes cookbook:chocolate_sauce recipeCategory category:dairy_recipes cookbook:chocolate_sauce recipeCategory category:dessert_sauce_recipes cookbook:chocolate_sauce recipeCategory category:recipes_with_metric_units cookbook:chocolate_sauce recipeFoodstuff cookbook:butter cookbook:chocolate_sauce recipeFoodstuff cookbook:castor_sugar cookbook:chocolate_sauce recipeFoodstuff cookbook:chocolate cookbook:chocolate_sauce recipeFoodstuff cookbook:cream cookbook:chocolate_sauce recipeIngredient "1½ fluid oz (70ml) double cream" cookbook:chocolate_sauce recipeIngredient "1½ oz butter" cookbook:chocolate_sauce recipeIngredient "1½ oz caster sugar" cookbook:chocolate_sauce recipeIngredient "1½ oz plain chocolate" cookbook:chocolate_sauce recipeInstructions ["Melt all the ingredients in the sauce pan and allow to bubble for a while until the mixture darkens in colour slightly. Be careful not to let the chocolate burn.","Remove from the heat and allow to cool until it thickens."] cookbook:chocolate_sauce type cookbook:recipes cookbook:chocolate_sauce url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Sauce cookbook:chocolate_sour-cream_icing label "chocolate sour-cream icing" cookbook:chocolate_sour-cream_icing name "Chocolate Sour-Cream Icing" cookbook:chocolate_sour-cream_icing recipeCategory category:chocolate_recipes cookbook:chocolate_sour-cream_icing recipeCategory category:frosting_and_icing_recipes cookbook:chocolate_sour-cream_icing recipeCategory category:gluten-free_recipes cookbook:chocolate_sour-cream_icing recipeCategory category:recipes_with_images cookbook:chocolate_sour-cream_icing recipeCategory category:recipes_with_metric_units cookbook:chocolate_sour-cream_icing recipeCategory category:sour_cream_recipes cookbook:chocolate_sour-cream_icing recipeFoodstuff cookbook:butter cookbook:chocolate_sour-cream_icing recipeFoodstuff cookbook:chocolate cookbook:chocolate_sour-cream_icing recipeFoodstuff cookbook:powdered_sugar cookbook:chocolate_sour-cream_icing recipeFoodstuff cookbook:salt cookbook:chocolate_sour-cream_icing recipeFoodstuff cookbook:sour_cream cookbook:chocolate_sour-cream_icing recipeFoodstuff cookbook:vanilla cookbook:chocolate_sour-cream_icing recipeIngredient "1/2 C (120g) Sour Cream" cookbook:chocolate_sour-cream_icing recipeIngredient "1-3 C (240g to 700g) Icing Sugar" cookbook:chocolate_sour-cream_icing recipeIngredient "1/4 C (60g) Butter" cookbook:chocolate_sour-cream_icing recipeIngredient "1/4 t Salt" cookbook:chocolate_sour-cream_icing recipeIngredient "1 C (240g) Chocolate Chips" cookbook:chocolate_sour-cream_icing recipeIngredient "1 t vanilla extract" cookbook:chocolate_sour-cream_icing type cookbook:recipes cookbook:chocolate_sour-cream_icing url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Sour-Cream_Icing cookbook:chocolate_squares difficulty 2 cookbook:chocolate_squares label "chocolate squares" cookbook:chocolate_squares name "Chocolate Squares" cookbook:chocolate_squares recipeCategory category:baking_recipes cookbook:chocolate_squares recipeCategory category:chocolate_recipes cookbook:chocolate_squares recipeCategory category:confection_recipes cookbook:chocolate_squares recipeCategory category:cookie_recipes cookbook:chocolate_squares recipeCategory category:easy_recipes cookbook:chocolate_squares recipeCategory category:recipes_with_metric_units cookbook:chocolate_squares recipeCategory category:recipes_without_servings cookbook:chocolate_squares totalTime "30 - 35 minutes" cookbook:chocolate_squares type cookbook:recipes cookbook:chocolate_squares url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Squares cookbook:chocolate_syrup label "chocolate syrup" cookbook:chocolate_taffy label "chocolate taffy" cookbook:chocolate_toffee_covered_matza label "chocolate toffee covered matza" cookbook:chocolate_truffle label "chocolate truffle" cookbook:chocolate_truffle name "Chocolate Truffel" cookbook:chocolate_truffle name "Chocolate Truffle" cookbook:chocolate_truffle recipeCategory category:chocolate_recipes cookbook:chocolate_truffle recipeCategory category:confection_recipes cookbook:chocolate_truffle recipeEquipment cookbook:double_boiler cookbook:chocolate_truffle recipeEquipment cookbook:sifter cookbook:chocolate_truffle recipeFoodstuff cookbook:chocolate cookbook:chocolate_truffle recipeFoodstuff cookbook:cream cookbook:chocolate_truffle recipeFoodstuff cookbook:powdered_sugar cookbook:chocolate_truffle recipeIngredient "6 tablespoons (likely Imperial ones: 108 mL, 7.2 US tablespoons, or 2 teaspoons shy of 1/4 cup) double cream (48% fat)" cookbook:chocolate_truffle recipeIngredient "8oz (227g) bittersweet/plain chocolate (chopped into small pieces)" cookbook:chocolate_truffle recipeIngredient "cocoa powder" cookbook:chocolate_truffle recipeIngredient "Icing sugar" cookbook:chocolate_truffle recipeInstructions ["Put the chocolate in a bowl and set over (a double boiler).","Heat until melted and smooth, stirring occasionally.","Remove from the pot of hot water.","Add the cream and stir well.","Leave to cool.","Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.","Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.","Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.","Roll each truffle in the cocoa powder\/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.","Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.","Cover and refrigerate. Remove 15 minutes before serving.","Vanilla Truffle - Use White chocolate, reducing the icing sugar to preference. Add about 1\/2 tablespoon of vanilla extract.","Citrus Zest - Use white chocolate, reducing icing sugar content to preference. Add about 1 to 3\/4 of a tablespoon of diluted lime coridial, and a couple of pinches of ground zest."] cookbook:chocolate_truffle type cookbook:recipes cookbook:chocolate_truffle url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Truffel cookbook:chocolate_truffle url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Truffle cookbook:chocolate type cookbook:featured_ingredient_candidate cookbook:chocolate type cookbook:ingredients cookbook:chocolate type cookbook:spices_and_herbs cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Baking_Chocolate cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Bittersweet_chocolate cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Chocolate cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Chocolate_chips cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chips cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Cocoa cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Cocoa_powder cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Cocoa_Powder cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Dark_chocolate cookbook:chocolate url https://en.wikibooks.org/wiki/Cookbook:Unsweetened_chocolate cookbook:chocolate_zucchini_cake name "Chocolate Zucchini Cake" cookbook:chocolate_zucchini_cake recipeCategory category:baking_recipes cookbook:chocolate_zucchini_cake recipeCategory category:cake_recipes cookbook:chocolate_zucchini_cake recipeCategory category:chocolate_recipes cookbook:chocolate_zucchini_cake recipeCategory category:recipes_with_metric_units cookbook:chocolate_zucchini_cake recipeCategory category:zucchini_recipes cookbook:chocolate_zucchini_cake recipeCookingTechnique cookbook:creaming cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:baking_soda cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:butter cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:buttermilk cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:chocolate cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:cinnamon cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:clove cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:egg cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:flour cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:milk cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:salt cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:sugar cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:vanilla cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:vegetable_oil cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:walnut cookbook:chocolate_zucchini_cake recipeFoodstuff cookbook:zucchini cookbook:chocolate_zucchini_cake recipeIngredient "115 g butter" cookbook:chocolate_zucchini_cake recipeIngredient "120 ml sour milk or buttermilk" cookbook:chocolate_zucchini_cake recipeIngredient "120 ml vegetable oil" cookbook:chocolate_zucchini_cake recipeIngredient "1 g ground cinnamon" cookbook:chocolate_zucchini_cake recipeIngredient "1 g ground cloves" cookbook:chocolate_zucchini_cake recipeIngredient "20 g ground walnuts" cookbook:chocolate_zucchini_cake recipeIngredient "20 g unsweetened cocoa powder" cookbook:chocolate_zucchini_cake recipeIngredient "250 g sifted all-purpose flour" cookbook:chocolate_zucchini_cake recipeIngredient "280 g grated zucchini" cookbook:chocolate_zucchini_cake recipeIngredient "2 eggs" cookbook:chocolate_zucchini_cake recipeIngredient "350 g white sugar" cookbook:chocolate_zucchini_cake recipeIngredient "3 g salt" cookbook:chocolate_zucchini_cake recipeIngredient "40 g semisweet chocolate chips" cookbook:chocolate_zucchini_cake recipeIngredient "5 g baking soda" cookbook:chocolate_zucchini_cake recipeIngredient "5 ml vanilla extract" cookbook:chocolate_zucchini_cake recipeInstructions ["Cream together butter or margarine, vegetable oil and sugar.","Add eggs, sour milk, and vanilla. Blend well.","In a separate bowl, sift dry ingredients together.","Blend dry ingredients into the butter mixture.","Add grated zucchini, and mix well.","Spread in a greased floured 9 x 13 inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.","Bake in a preheated 325\u00b0F (165\u00b0C) oven for 45 minutes."] cookbook:chocolate_zucchini_cake recipeNotes "* To make imitation sour milk, mix \u00bd cup milk with 2 teaspoons lemon juice and let stand 10 minutes. " cookbook:chocolate_zucchini_cake type cookbook:recipes cookbook:chocolate_zucchini_cake url https://en.wikibooks.org/wiki/Cookbook:Chocolate_Zucchini_Cake cookbook:chocolomo label "chocolomo" cookbook:choco-nutty_pie difficulty 1 cookbook:choco-nutty_pie name "Choco-Nutty Pie" cookbook:choco-nutty_pie recipeCategory category:american_dessert_recipes cookbook:choco-nutty_pie recipeCategory category:baking_recipes cookbook:choco-nutty_pie recipeCategory category:chocolate_recipes cookbook:choco-nutty_pie recipeCategory category:egg_recipes cookbook:choco-nutty_pie recipeCategory category:inexpensive_recipes cookbook:choco-nutty_pie recipeCategory category:nut_recipes cookbook:choco-nutty_pie recipeCategory category:pie_recipes cookbook:choco-nutty_pie recipeCategory category:vegetarian_recipes cookbook:choco-nutty_pie recipeCategory category:very_easy_recipes cookbook:choco-nutty_pie recipeCookingTechnique cookbook:baking cookbook:choco-nutty_pie recipeCookingTechnique cookbook:beat cookbook:choco-nutty_pie recipeCookingTechnique cookbook:chopping cookbook:choco-nutty_pie recipeFoodstuff cookbook:butter cookbook:choco-nutty_pie recipeFoodstuff cookbook:chocolate cookbook:choco-nutty_pie recipeFoodstuff cookbook:egg cookbook:choco-nutty_pie recipeFoodstuff cookbook:flour cookbook:choco-nutty_pie recipeFoodstuff cookbook:nuts_and_seeds cookbook:choco-nutty_pie recipeFoodstuff cookbook:sugar cookbook:choco-nutty_pie recipeFoodstuff cookbook:vanilla cookbook:choco-nutty_pie recipeIngredient "½ cup butter, melted and cooled" cookbook:choco-nutty_pie recipeIngredient "½ cup flour" cookbook:choco-nutty_pie recipeIngredient "1 (6-ounce) package chocolate chips" cookbook:choco-nutty_pie recipeIngredient "1 cup chopped nuts (your choice)" cookbook:choco-nutty_pie recipeIngredient "1 cup sugar" cookbook:choco-nutty_pie recipeIngredient "1 teaspoon vanilla" cookbook:choco-nutty_pie recipeIngredient "1 unbaked pastry pie shell" cookbook:choco-nutty_pie recipeIngredient "3 eggs, beaten slightly" cookbook:choco-nutty_pie recipeInstructions ["Combine the first four ingredients and mix until well blended.","Stir in chocolate chips, vanilla, and nuts.","Pour into unbaked pie shell and bake at 350\u00b0F for 45 to 50 minutes.","Let cool before cutting."] cookbook:choco-nutty_pie recipeYield 1 pie cookbook:choco-nutty_pie totalTime "1 hour" cookbook:choco-nutty_pie type cookbook:recipes cookbook:choco-nutty_pie url https://en.wikibooks.org/wiki/Cookbook:Choco-Nutty_Pie cookbook:choc-orange_fudge label "choc-orange fudge" cookbook:chokeberry label "chokeberry" cookbook:chokeberry name "Chokeberry" cookbook:chokeberry type cookbook:fruits cookbook:chokeberry type cookbook:ingredients cookbook:chokeberry url https://en.wikibooks.org/wiki/Cookbook:Chokeberry cookbook:chokladboll difficulty 1 cookbook:chokladboll label "chokladboll" cookbook:chokladboll name "Chokladboll" cookbook:chokladboll name "Chokladbollar" cookbook:chokladboll name "Swedish Chocolate Balls" cookbook:chokladboll name "Swedish Chokladboll" cookbook:chokladboll recipeCategory category:chocolate_recipes cookbook:chokladboll recipeCategory category:coconut_recipes cookbook:chokladboll recipeCategory category:coffee_recipes cookbook:chokladboll recipeCategory category:cookie_recipes cookbook:chokladboll recipeCategory category:dessert_recipes cookbook:chokladboll recipeCategory category:featured_recipes cookbook:chokladboll recipeCategory category:oat_recipes cookbook:chokladboll recipeCategory category:recipes_with_images cookbook:chokladboll recipeCategory category:recipes_with_metric_units cookbook:chokladboll recipeCategory category:swedish_recipes cookbook:chokladboll recipeCategory category:very_easy_recipes cookbook:chokladboll recipeCuisine cookbook:cuisine_of_sweden cookbook:chokladboll recipeEquipment cookbook:potato_masher cookbook:chokladboll recipeFoodstuff cookbook:butter cookbook:chokladboll recipeFoodstuff cookbook:chocolate cookbook:chokladboll recipeFoodstuff cookbook:coconut cookbook:chokladboll recipeFoodstuff cookbook:coffee cookbook:chokladboll recipeFoodstuff cookbook:margarine cookbook:chokladboll recipeFoodstuff cookbook:oats cookbook:chokladboll recipeFoodstuff cookbook:pearl_sugar cookbook:chokladboll recipeFoodstuff cookbook:sugar cookbook:chokladboll recipeFoodstuff cookbook:vanilla cookbook:chokladboll recipeIngredient "1-1/4 cups (3 dl) sugar" cookbook:chokladboll recipeIngredient "1 Tbsp (15 ml) vanilla sugar OR 1 tsp (5 ml) vanilla extract, added with the coffee" cookbook:chokladboll recipeIngredient "2/3 cup (150 g) butter or margarine" cookbook:chokladboll recipeIngredient "3-1/4 cups (8 dl) quick oats" cookbook:chokladboll recipeIngredient "6 Tbsp (90 ml) cocoa" cookbook:chokladboll recipeIngredient "6 Tbsp (90 ml) cold coffee" cookbook:chokladboll recipeIngredient "flaked coconut or pearl sugar" cookbook:chokladboll recipeInstructions ["Mix oats, sugar, vanilla sugar, and cocoa in a large bowl.","Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency. (It will aid mixing if the butter has been allowed to soften slightly rather than being fridge-cold.)","Add the coffee and mix until incorporated.","Fill a small bowl with flaked coconut or pearl sugar.","With your hands, roll the dough into 1 inch (3 cm) diameter balls.","Roll each ball in the coconut or pearl sugar and place on a tray.","Chill chocolate balls for at least one hour before serving."] cookbook:chokladboll recipeYield 24 balls cookbook:chokladboll totalTime "20 minutes" cookbook:chokladboll type cookbook:recipes cookbook:chokladboll url https://en.wikibooks.org/wiki/Cookbook:Chokladboll cookbook:chokladboll url https://en.wikibooks.org/wiki/Cookbook:Chokladbollar cookbook:chokladboll url https://en.wikibooks.org/wiki/Cookbook:Swedish_Chocolate_Balls cookbook:chokladboll url https://en.wikibooks.org/wiki/Cookbook:Swedish_Chokladboll cookbook:cholent label "cholent" cookbook:cholley label "cholle" cookbook:cholley label "cholley" cookbook:cholley label "kadala curry" cookbook:cholley name "Cholley" cookbook:cholley recipeCategory category:boiled_recipes cookbook:cholley recipeCategory category:chickpea_recipes cookbook:cholley recipeCategory category:gluten-free_recipes cookbook:cholley recipeCategory category:indian_recipes cookbook:cholley recipeCategory category:low-gi_recipes cookbook:cholley recipeCategory category:pakistani_recipes cookbook:cholley recipeCategory category:recipes_with_images cookbook:cholley recipeCategory category:recipes_with_metric_units cookbook:cholley recipeCategory category:recipes_without_servings cookbook:cholley recipeCategory category:vegan_recipes cookbook:cholley recipeCookingTechnique cookbook:pressure_cooking cookbook:cholley recipeCookingTechnique cookbook:sautéing cookbook:cholley recipeCookingTechnique cookbook:simmering cookbook:cholley recipeCuisine cookbook:cuisine_of_india cookbook:cholley recipeCuisine cookbook:cuisine_of_pakistan cookbook:cholley recipeCuisine cookbook:vegan_cuisine cookbook:cholley recipeFoodstuff cookbook:chickpea cookbook:cholley recipeFoodstuff cookbook:cilantro cookbook:cholley recipeFoodstuff cookbook:coriander cookbook:cholley recipeFoodstuff cookbook:cumin cookbook:cholley recipeFoodstuff cookbook:garam_masala cookbook:cholley recipeFoodstuff cookbook:garlic cookbook:cholley recipeFoodstuff cookbook:nigella cookbook:cholley recipeFoodstuff cookbook:oil_and_fat cookbook:cholley recipeFoodstuff cookbook:onion cookbook:cholley recipeFoodstuff cookbook:rice cookbook:cholley recipeFoodstuff cookbook:salt cookbook:cholley recipeFoodstuff cookbook:tomato cookbook:cholley recipeFoodstuff cookbook:turmeric cookbook:cholley recipeFoodstuff cookbook:water cookbook:cholley recipeIngredient "1 clove of garlic" cookbook:cholley recipeIngredient "1 sliced onion" cookbook:cholley recipeIngredient "1 tablespoon of garam masala (spice mix)" cookbook:cholley recipeIngredient "1 tablespoon of oil" cookbook:cholley recipeIngredient "1 teaspoon of coriander seeds" cookbook:cholley recipeIngredient "250g chickpeas (white chana, that is, European chickpeas)" cookbook:cholley recipeIngredient "2 chopped tomatoes (medium size)" cookbook:cholley recipeIngredient "2 tsp turmeric" cookbook:cholley recipeIngredient "500ml of water for cooking" cookbook:cholley recipeIngredient "500ml of water for soaking the chickpeas overnight" cookbook:cholley recipeIngredient "fresh coriander leaves (as a garnish)" cookbook:cholley recipeIngredient "optional: 1 tsp cumin seeds, 1 tsp nigella, 1 tbsp garlic paste, coconut flakes and black pepper to taste" cookbook:cholley recipeIngredient "salt (to taste)." cookbook:cholley recipeInstructions ["To prepare the cholley dish, commence by washing then soaking the chickpeas overnight in water, allowing them to soften somewhat. Make sure that the chickpeas are well-immersed with at least a few inches of water above them, as they will expand significantly while soaking. The next day, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add fresh water and salt, then cook until the chickpeas are tender (10 minutes at 15 psi in a pressure cooker; if using a regular pot, place the chickpeas in hot water to boil, and then reduce to a simmer for 60-90 minutes).","Subsequently, heat the oil in a thick-based pan. Add the coriander seeds, and optionally the cumin and nigella seeds, cooking them briefly until they crackle. Quickly add the onions, reduce the heat to medium, and saut\u00e9 until the onions are transparent. Add garam masala, tomato and salt and cook for one minute before adding the boiled chickpeas.","Reduce the heat, and allow the cholley to simmer for around 15 minutes. Check that the gravy has thickened before removing from the heat.","Once done, place the cholley in a serving bowl, add your coriander garnish and serve with rice or bread.","[http:\/\/showmethecurry.com\/2007\/12\/10\/chole-a-la-easy-garbanzo-beans-curry-how-to-video\/ Chole a la Easy - Garbanzo Beans Curry How-to Video]"] cookbook:cholley type cookbook:recipes cookbook:cholley url https://en.wikibooks.org/wiki/Cookbook:Cholley cookbook:chongqin_hotpot label "chongqin hotpot" cookbook:chopping label "chop" cookbook:chopping label "chopped" cookbook:chopping label "chopping" cookbook:chopping label "chops" cookbook:chopping label "coarsely chopped" cookbook:chopping label "finely chopped" cookbook:chopping name "Chop" cookbook:chopping name "Chopping" cookbook:chopping recipeCategory category:food_preparation_methods cookbook:chopping type cookbook:food_preparation_methods cookbook:chopping url https://en.wikibooks.org/wiki/Cookbook:Chop cookbook:chopping url https://en.wikibooks.org/wiki/Cookbook:Chopping cookbook:chop_rub label "chop rub" cookbook:chop_rub name "Chop Rub" cookbook:chop_rub recipeCategory category:paprika_recipes cookbook:chop_rub recipeCategory category:spice_mix_recipes cookbook:chop_rub recipeIngredient "1/2 cup black pepper" cookbook:chop_rub recipeIngredient "1/2 cup chipotle powder" cookbook:chop_rub recipeIngredient "1/2 cup salt" cookbook:chop_rub recipeIngredient "1/3 cup granulated garlic" cookbook:chop_rub recipeIngredient "1/4 cup dried rosemary" cookbook:chop_rub recipeIngredient "1 cup dark brown sugar" cookbook:chop_rub recipeIngredient "1 cup smoked paprika" cookbook:chop_rub recipeIngredient "2 tsp hickory smoke powder (if you can't find this, use 2 drops liquid smoke in the dish.)" cookbook:chop_rub recipeIngredient "3/4 cup dehydrated lemon peel" cookbook:chop_rub recipeInstructions ["Combine all ingredients and store in a cool, dark place in an airtight container."] cookbook:chop_rub type cookbook:recipes cookbook:chop_rub url https://en.wikibooks.org/wiki/Cookbook:Chop_Rub cookbook:chopstick label "chopstick" cookbook:chopstick name "Chopstick" cookbook:chopstick type cookbook:cookbook/equipment cookbook:chopstick url https://en.wikibooks.org/wiki/Cookbook:Chopstick cookbook:chorba label "chorba" cookbook:choreg label "choreg" cookbook:choripan label "choripan" cookbook:chorizo label "chorizo" cookbook:chorizo label "chorizos" cookbook:chorizo name "Chorizo" cookbook:chorizo recipeCategory category:spanish_recipes cookbook:chorizo recipeCuisine cookbook:cuisine_of_spain cookbook:chorizo type cookbook:ingredients cookbook:chorizo type cookbook:meat_and_poultry cookbook:chorizo url https://en.wikibooks.org/wiki/Cookbook:Chorizo cookbook:choucroute label "choucroute" cookbook:choucroute name "Choucroute" cookbook:choucroute recipeCategory category:alsatian_recipes cookbook:choucroute recipeCategory category:boiled_recipes cookbook:choucroute recipeCategory category:french_recipes cookbook:choucroute recipeCategory category:main_course_recipes cookbook:choucroute recipeCategory category:pork_recipes cookbook:choucroute recipeCategory category:potato_recipes cookbook:choucroute recipeCategory category:recipes_with_metric_units cookbook:choucroute recipeCategory category:sauerkraut_recipes cookbook:choucroute recipeCategory category:sausage_recipes cookbook:choucroute recipeCookingTechnique cookbook:sautéing cookbook:choucroute recipeCookingTechnique cookbook:simmering cookbook:choucroute recipeCuisine cookbook:cuisine_of_france cookbook:choucroute recipeEquipment cookbook:pots_and_pans cookbook:choucroute recipeFoodstuff cookbook:bacon cookbook:choucroute recipeFoodstuff cookbook:clove cookbook:choucroute recipeFoodstuff cookbook:coriander cookbook:choucroute recipeFoodstuff cookbook:duck cookbook:choucroute recipeFoodstuff cookbook:garlic cookbook:choucroute recipeFoodstuff cookbook:juniper_berry cookbook:choucroute recipeFoodstuff cookbook:mustard cookbook:choucroute recipeFoodstuff cookbook:oil_and_fat cookbook:choucroute recipeFoodstuff cookbook:onion cookbook:choucroute recipeFoodstuff cookbook:pork cookbook:choucroute recipeFoodstuff cookbook:potato cookbook:choucroute recipeFoodstuff cookbook:sausage cookbook:choucroute recipeFoodstuff cookbook:wine cookbook:choucroute recipeIngredient "1/2 tablespoon black mustard seed" cookbook:choucroute recipeIngredient "1 clove" cookbook:choucroute recipeIngredient "1 cup (240ml) or so of white wine (dry)" cookbook:choucroute recipeIngredient "1 medium onion, finely chopped" cookbook:choucroute recipeIngredient "1 or 2 garlic cloves" cookbook:choucroute recipeIngredient "1 or so tablespoons of coriander seed" cookbook:choucroute recipeIngredient "1 or so tablespoons of duck fat" cookbook:choucroute recipeIngredient "1 pound of sauerkraut" cookbook:choucroute recipeIngredient "2 or 3 small potatoes" cookbook:choucroute recipeIngredient "2 strips of bacon, sliced (or the same amount of salted pork belly) into rough squares" cookbook:choucroute recipeIngredient "3 smoked pork slices, bone in" cookbook:choucroute recipeIngredient "4 pork sausages" cookbook:choucroute recipeIngredient "5 juniper berries" cookbook:choucroute recipeInstructions ["In a pot large enough to in the end hold everything, melt the duck fat over medium heat.","When hot, add the onions and saut\u00e9 until translucent (about five minutes or so).","Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.","Add the smoked pork and bacon.","Cover, and then simmer for about two hours.","In other pot, simmer two peeled potatoes and your sausages (not a boil, or your sausages will split open).","Simmer until potatoes are done (and by then the sausage will be, too).","Serve in a heap-- sauerkraut at the bottom, various pig and potato parts on top. This is delicious."] cookbook:choucroute type cookbook:recipes cookbook:choucroute url https://en.wikibooks.org/wiki/Cookbook:Choucroute cookbook:chowder label "chowder" cookbook:chowder name "Chowder" cookbook:chowder recipeCategory category:american_recipes cookbook:chowder recipeCategory category:fish_recipes cookbook:chowder recipeCategory category:oyster_recipes cookbook:chowder recipeCategory category:pork_recipes cookbook:chowder recipeCategory category:soup_recipes cookbook:chowder recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chowder recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chowder recipeCuisine cookbook:new_england_cuisine cookbook:chowder type cookbook:recipes cookbook:chowder url https://en.wikibooks.org/wiki/Cookbook:Chowder cookbook:chow_mein label "chow mein" cookbook:chow_mein name "Chow Mein" cookbook:chow_mein recipeCategory category:chinese_recipes cookbook:chow_mein recipeCategory category:main_course_recipes cookbook:chow_mein recipeCategory category:noodle_recipes cookbook:chow_mein recipeCategory category:recipes_with_images cookbook:chow_mein recipeCategory category:seitan_recipes cookbook:chow_mein recipeCategory category:stir_fry_recipes cookbook:chow_mein recipeCategory category:vegan_recipes cookbook:chow_mein recipeCategory category:vegetarian_recipes cookbook:chow_mein recipeCuisine cookbook:cuisine_of_china cookbook:chow_mein recipeCuisine cookbook:vegan_cuisine cookbook:chow_mein recipeFoodstuff cookbook:seitan cookbook:chow_mein recipeIngredient "1/2 pound dry wonton noodles" cookbook:chow_mein recipeIngredient "1/2 pound fresh mushrooms" cookbook:chow_mein recipeIngredient "1/2 red onion" cookbook:chow_mein recipeIngredient "1/2 teaspoon cornstarch" cookbook:chow_mein recipeIngredient "1/4 cup finely chopped shiitake mushrooms" cookbook:chow_mein recipeIngredient "1/4 cup toasted sesame seeds" cookbook:chow_mein recipeIngredient "1/4 cup water or low-sodium vegetable broth" cookbook:chow_mein recipeIngredient "15 ounces seitan" cookbook:chow_mein recipeIngredient "1 green onion (scallion, spring onion)" cookbook:chow_mein recipeIngredient "1 pound bok choy or broccoli" cookbook:chow_mein recipeIngredient "1 pound mung bean sprouts" cookbook:chow_mein recipeIngredient "1 red bell pepper" cookbook:chow_mein recipeIngredient "1 tablespoon cornstarch" cookbook:chow_mein recipeIngredient "1 tablespoon soy sauce" cookbook:chow_mein recipeIngredient "1 teaspoon soy sauce" cookbook:chow_mein recipeIngredient "2 medium ribs celery" cookbook:chow_mein recipeIngredient "2 teaspoons sesame oil" cookbook:chow_mein recipeIngredient "4 tablespoons water" cookbook:chow_mein recipeIngredient "Salt and pepper, to taste" cookbook:chow_mein recipeIngredient "vegetable oil for frying and stir-frying, as needed" cookbook:chow_mein recipeInstructions ["One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.","Cut the seitan into thin strips. Add the marinade ingredients, adding the cornstarch last.","Marinate the seitan for 20 to 25 minutes.","The following 3 steps can be completed while the seitan is marinating:","* To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or vegetable broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.","* Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.","* Wash all the vegetables as needed. Cut the celery and the bok choy into 1\/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.","Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.","Heat 2 tablespoons oil. Add the onion and the seitan, keeping remaining marinade aside for later use. Let the seitan brown briefly, then stir-fry until the redness is gone and the seitan is nearly cooked through. Remove the cooked seitan and onion from the pan.","Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1\/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.","Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce and any remaining marinade, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot."] cookbook:chow_mein type cookbook:recipes cookbook:chow_mein url https://en.wikibooks.org/wiki/Cookbook:Chow_Mein cookbook:choy_sum label "choy sum" cookbook:choy_sum name "Choy Sum" cookbook:choy_sum name "White Choy Sum" cookbook:choy_sum recipeCategory category:brassicas cookbook:choy_sum type cookbook:brassicas cookbook:choy_sum type cookbook:ingredients cookbook:choy_sum url https://en.wikibooks.org/wiki/Cookbook:Choy_Sum cookbook:choy_sum url https://en.wikibooks.org/wiki/Cookbook:White_Choy_Sum cookbook:chraime name "Chraime" cookbook:chraime recipeCategory category:boiled_recipes cookbook:chraime recipeCategory category:casserole_recipes cookbook:chraime recipeCategory category:fish_recipes cookbook:chraime recipeCategory category:holiday_recipes cookbook:chraime recipeCategory category:jewish_recipes cookbook:chraime recipeCategory category:main_course_recipes cookbook:chraime recipeEquipment cookbook:dutch_oven cookbook:chraime recipeFoodstuff cookbook:bell_pepper cookbook:chraime recipeFoodstuff cookbook:chiles cookbook:chraime recipeFoodstuff cookbook:cilantro cookbook:chraime recipeFoodstuff cookbook:cod cookbook:chraime recipeFoodstuff cookbook:fish cookbook:chraime recipeFoodstuff cookbook:garlic cookbook:chraime recipeFoodstuff cookbook:jalapeño cookbook:chraime recipeFoodstuff cookbook:olive_oil cookbook:chraime recipeFoodstuff cookbook:paprika cookbook:chraime recipeFoodstuff cookbook:parsley cookbook:chraime recipeFoodstuff cookbook:potato cookbook:chraime recipeFoodstuff cookbook:salt cookbook:chraime recipeFoodstuff cookbook:tomato cookbook:chraime recipeFoodstuff cookbook:water cookbook:chraime recipeIngredient "1¼ to 1½ pounds of white fish fillets (sole, halibut, or cod)" cookbook:chraime recipeIngredient "1 cup chopped fresh cilantro or parsley" cookbook:chraime recipeIngredient "1 cup water" cookbook:chraime recipeIngredient "1 small jalapeño or other hot chili pepper, quartered and seeded" cookbook:chraime recipeIngredient "1 tablespoon sweet paprika" cookbook:chraime recipeIngredient "2 large baking potatoes" cookbook:chraime recipeIngredient "2 medium red bell peppers, cored, seeded, and cut into ½ inch thick wedges" cookbook:chraime recipeIngredient "3 ripe tomatoes, coarsely chopped" cookbook:chraime recipeIngredient "5 garlic cloves, peeled and smashed" cookbook:chraime recipeIngredient "coarse salt, to taste" cookbook:chraime recipeIngredient "⅓ cup olive oil" cookbook:chraime recipeIngredient "salt, to taste" cookbook:chraime recipeInstructions ["In a large flame-proof casserole or Dutch oven, set the potato slices on the bottom. Scatter the bell peppers, garlic, and jalape\u00f1o pepper on the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and salt. Add the tomatoes and cilantro or parsley.","Pour the water in at the edges. Sprinkle the top with oil and sprinkle generously with salt.","Set the pan over high heat, cover, and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes or until the vegetables are tender and the fish is cooked through. Check the pan after 20 minutes; if there seems to be too much liquid, uncover the pan for the remaining cooking time. Serve hot or warm with challah."] cookbook:chraime type cookbook:recipes cookbook:chraime url https://en.wikibooks.org/wiki/Cookbook:Chraime cookbook:christmas_cake difficulty 3 cookbook:christmas_cake label "christmas cake" cookbook:christmas_cake name "Christmas cake" cookbook:christmas_cake name "Christmas Cake" cookbook:christmas_cake recipeCategory category:baking_recipes cookbook:christmas_cake recipeCategory category:cake_recipes cookbook:christmas_cake recipeCategory category:christmas_recipes cookbook:christmas_cake recipeCategory category:dessert_recipes cookbook:christmas_cake recipeCategory category:fruit_recipes cookbook:christmas_cake recipeCategory category:medium_difficulty_recipes cookbook:christmas_cake recipeCategory category:recipes_with_images cookbook:christmas_cake recipeCategory category:recipes_with_metric_units cookbook:christmas_cake recipeCategory category:rum_recipes cookbook:christmas_cake recipeIngredient "100 g cut candied peel" cookbook:christmas_cake recipeIngredient "100 g finely-chopped almonds" cookbook:christmas_cake recipeIngredient "100 g self-raising flour" cookbook:christmas_cake recipeIngredient "100 ml brandy" cookbook:christmas_cake recipeIngredient "200 g plain flour" cookbook:christmas_cake recipeIngredient "200 g raisins" cookbook:christmas_cake recipeIngredient "200 ml sherry" cookbook:christmas_cake recipeIngredient "2 tablespoons of black treacle" cookbook:christmas_cake recipeIngredient "2 teaspoons of ground mixed spice" cookbook:christmas_cake recipeIngredient "300 g dark brown sugar" cookbook:christmas_cake recipeIngredient "300 g lightly salted soft margarine (The "Stork" brand is traditional)" cookbook:christmas_cake recipeIngredient "400 g glacé cherries, quartered" cookbook:christmas_cake recipeIngredient "400 g sultanas" cookbook:christmas_cake recipeIngredient "4 medium eggs" cookbook:christmas_cake recipeIngredient "50 ml kirsch (or rum)" cookbook:christmas_cake recipeIngredient "600 g currants" cookbook:christmas_cake recipeYield 10 cookbook:christmas_cake totalTime "4 days approx" cookbook:christmas_cake type cookbook:recipes cookbook:christmas_cake url https://en.wikibooks.org/wiki/Cookbook:Christmas_cake cookbook:christmas_cake url https://en.wikibooks.org/wiki/Cookbook:Christmas_Cake cookbook:christmas_cinnamon_cookies label "christmas cinnamon cookies" cookbook:christmas_cinnamon_cookies name "Christmas cinnamon cookies" cookbook:christmas_cinnamon_cookies recipeCategory category:dessert_recipes cookbook:christmas_cinnamon_cookies recipeCategory category:recipes cookbook:christmas_cinnamon_cookies recipeCategory category:recipes_with_images cookbook:christmas_cinnamon_cookies recipeCategory category:very_easy_recipes cookbook:christmas_cinnamon_cookies recipeIngredient "1/2 teaspoon salt" cookbook:christmas_cinnamon_cookies recipeIngredient "130 grams (4.5 oz) of almond flour" cookbook:christmas_cinnamon_cookies recipeIngredient "130 grams (4.5 oz) of butter, softened" cookbook:christmas_cinnamon_cookies recipeIngredient "130 grams (4.5 Oz) of powdered sugar" cookbook:christmas_cinnamon_cookies recipeIngredient "1 teaspoon vanilla extract" cookbook:christmas_cinnamon_cookies recipeIngredient "2 eggs" cookbook:christmas_cinnamon_cookies recipeIngredient "2 teaspoons ground cinnamon" cookbook:christmas_cinnamon_cookies recipeIngredient "300 (10.5 oz) grams wheat flour" cookbook:christmas_cinnamon_cookies recipeInstructions ["Preheat oven to 400\u00b0F (200\u00b0C).","Mix all the ingredients, in any order.","Cool dough in a refrigerator for 1 hour.","Flatten dough with a rolling pin","Cut desired shape with a cookie cutter","Bake for 10 minutes"] cookbook:christmas_cinnamon_cookies type cookbook:recipes cookbook:christmas_cinnamon_cookies url https://en.wikibooks.org/wiki/Cookbook:Christmas_cinnamon_cookies cookbook:christmas_ham label "christmas ham" cookbook:christmas_ham name "Christmas ham" cookbook:christmas_ham name "Christmas Ham" cookbook:christmas_ham recipeCategory category:baked_recipes cookbook:christmas_ham recipeCategory category:christmas_recipes cookbook:christmas_ham recipeCategory category:finnish_recipes cookbook:christmas_ham recipeCategory category:ham_recipes cookbook:christmas_ham recipeCategory category:main_course_recipes cookbook:christmas_ham recipeCategory category:recipes_with_metric_units cookbook:christmas_ham recipeCuisine cookbook:cuisine_of_finland cookbook:christmas_ham recipeFoodstuff cookbook:bread_crumb cookbook:christmas_ham recipeFoodstuff cookbook:ham cookbook:christmas_ham recipeFoodstuff cookbook:mustard cookbook:christmas_ham recipeIngredient "1 7-10 kg ham, lightly salted, boneless" cookbook:christmas_ham recipeIngredient "breadcrumbs" cookbook:christmas_ham recipeIngredient "mustard" cookbook:christmas_ham recipeInstructions ["If ham is frozen, thaw it in its plastic package, for 3 days in the refrigerator for a 7kg ham, 5 days for a 10kg ham. A 10kg ham is considered better-tasting as the pig has gotten bigger.","Before putting the ham in the oven, take it out from the refrigerator and let come closer to room temperature. If you intend to put the ham in the oven in the evening, take it out during the early morning. The ham should be about 10 degrees C (50 F) when you put it in the oven.","Use a wet paper towel to clean the ham a bit; then dry it.","Place ham on baking tray in oven, with some water on the tray. Or, if you have a large roasting bag, there is no need for water.","Note: do not use only the grill as it lets drop all the liquid from the ham, messing up your oven if the roasting bag fails. However, you can use the grill and put the ham on it and baking tray beneath that. An aluminum foil can also be used on the baking tray.","Preheat oven to 200&nbsp;\u00b0C (you can skip this if you are not worried about the possible bacteria on the ham) and let ham roast in the warm oven for half an hour, then turn temperature down.","Cook at 100-125&nbsp;\u00b0C, for about 1 hour\/kilo, so a 7 kg ham will take 7 hours or more, until meat thermometer shows 75-80&nbsp;\u00b0C. 'Traditional' ham is ready at 80&nbsp;\u00b0C but most take the ham out of the oven at 77&nbsp;\u00b0C or so, when the ham has more water left in it and is considered tastier.","The use of a meat thermometer is recommended because the actual temperature of an oven commonly varies from its setting; thus the ham can be severely under- or overcooked if you do not use a thermometer. Thermometer should be placed in the middle of the ham. Be careful that it does not touch the oven walls. You can test if the thermometer works properly before using it by dipping it in boiling water - it should show about 100&nbsp;\u00b0C.","After you take the ham out of the oven, wait a little while before removing the thermometer. It is recommended you do not pour the liquid from the bag or baking tray down the drain.","Wait until ham is cool enough to handle, then glaze it with mustard and breadcrumbs. First remove the rind from the ham, then cover the ham with mustard, then with breadcrumbs. Put in 250&nbsp;\u00b0C oven for 10 minutes.","Ham is ready to eat when it has cooled down a bit. This makes about enough for 3 or 4 people for a week, but if you think you will not eat it all within a week, freeze the rest."] cookbook:christmas_ham recipeNotes "*It is possible to salt a ham yourself, if you buy ham from a farm or butcher or buy a pig in time to fatten it for Christmas. There are several methods available; here is one that is called ''t\u00f6nkk\u00f6suolaus'': Use a 10kg ham, put 1,8 kg of large crystal salt into 10 liters of water which is near or slightly below 0c, ham must be completely submerged, let be there for two months, changing the water from time to time, during the last week you can keep ham in water only, if you want it to be slightly less salty). *Several people swear by sauna-cooked ham, in which case you will put the ham in a sauna instead of an oven (glazing still done in oven), it will take maybe 12-24 hours for a ham in a 100&nbsp;\u00b0C sauna, several days in a 80&nbsp;\u00b0C sauna. Use a meat thermometer if you use a sauna to cook a ham and remember to have something beneath the ham collecting all the liquid. Often people also use a wood-burning stove to cook a ham, this method is hardest as you can not use a meat thermometer easily with one, so unless you have good instructions to the very oven you have (or have a spare ham just in case), this would not be recommended for first-time Christmas ham lovers. " cookbook:christmas_ham type cookbook:recipes cookbook:christmas_ham url https://en.wikibooks.org/wiki/Cookbook:Christmas_ham cookbook:christmas_ham url https://en.wikibooks.org/wiki/Cookbook:Christmas_Ham cookbook:christmas label "christmas" cookbook:christmas name "Christmas" cookbook:christmas_pudding label "christmas pudding" cookbook:christmas_pudding name "Christmas Pudding" cookbook:christmas_pudding recipeCategory category:brandy_recipes cookbook:christmas_pudding recipeCategory category:christmas_recipes cookbook:christmas_pudding recipeCategory category:dessert_recipes cookbook:christmas_pudding recipeCategory category:fruit_recipes cookbook:christmas_pudding recipeCategory category:pudding_and_custard_recipes cookbook:christmas_pudding recipeCategory category:recipes_with_images cookbook:christmas_pudding recipeCategory category:recipes_with_metric_units cookbook:christmas_pudding recipeCategory category:steamed_recipes cookbook:christmas_pudding recipeCookingTechnique cookbook:pressure_cooking cookbook:christmas_pudding recipeCookingTechnique cookbook:steaming cookbook:christmas_pudding recipeFoodstuff cookbook:almond cookbook:christmas_pudding recipeFoodstuff cookbook:brandy cookbook:christmas_pudding recipeFoodstuff cookbook:cinnamon cookbook:christmas_pudding recipeFoodstuff cookbook:cream cookbook:christmas_pudding recipeFoodstuff cookbook:currant cookbook:christmas_pudding recipeFoodstuff cookbook:egg cookbook:christmas_pudding recipeFoodstuff cookbook:flour cookbook:christmas_pudding recipeFoodstuff cookbook:lemon cookbook:christmas_pudding recipeFoodstuff cookbook:milk cookbook:christmas_pudding recipeFoodstuff cookbook:nutmeg cookbook:christmas_pudding recipeFoodstuff cookbook:raisin cookbook:christmas_pudding recipeFoodstuff cookbook:suet cookbook:christmas_pudding recipeFoodstuff cookbook:sugar cookbook:christmas_pudding recipeIngredient "¼ lb (110g) crystallised peel" cookbook:christmas_pudding recipeIngredient "½ lb (225g) breadcrumbs" cookbook:christmas_pudding recipeIngredient "½ lb (225g) sugar (or less)" cookbook:christmas_pudding recipeIngredient "½ lb (225g) sultanas" cookbook:christmas_pudding recipeIngredient "¾ lb (340g) currants" cookbook:christmas_pudding recipeIngredient "¾ lb (340g) shredded suet (can be vegetarian; see note below)" cookbook:christmas_pudding recipeIngredient "½ pound (lb) (225g) raisins" cookbook:christmas_pudding recipeIngredient "1/3 cup (about 60g) flour" cookbook:christmas_pudding recipeIngredient "1/3 of a nutmeg" cookbook:christmas_pudding recipeIngredient "1/3 pint (about 190ml) milk" cookbook:christmas_pudding recipeIngredient "2 oz (55g) almonds (chopped, but not too small)" cookbook:christmas_pudding recipeIngredient "2 teaspoons (tsp) cinnamon" cookbook:christmas_pudding recipeIngredient "3 large eggs (beaten)" cookbook:christmas_pudding recipeIngredient "Brandy" cookbook:christmas_pudding recipeIngredient "Juice and rind of 1 lemon" cookbook:christmas_pudding recipeInstructions ["Mix and stir well.","Place in pudding basins, and cover with cloths or buttered greaseproof paper, tied tightly in place with string.","Steam for 7 hours and keep till Christmas Day.","To prepare for serving, steam for 2 hours. Times can be reduced by using a pressure cooker."] cookbook:christmas_pudding recipeNotes "*Suet can be difficult to find in some countries, e.g. the USA. Butter is an excellent substitute. To incorporate the butter in the mixture, melt it in a microwave or saucepan, and pour into your mixing bowl. *It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver 3d piece (the threepence), or a sixpence. However this practice fell away once real silver coins were not available, as it was believed that alloy coins would taint the pudding. *Once turned out of its basin, the Christmas pudding is traditionally decorated with a spray of holly, then dowsed in brandy, flamed, and brought to the table ceremonially - where it should be greeted with a round of applause. It is best eaten with brandy butter, cream (lemon cream is excellent) or custard. Christmas puddings have very good keeping properties and many families keep one back from Christmas to be eaten at another celebration later in the year. " cookbook:christmas_pudding type cookbook:recipes cookbook:christmas_pudding url https://en.wikibooks.org/wiki/Cookbook:Christmas_Pudding cookbook:christmas recipeCategory category:holiday_recipes cookbook:christmas type cookbook:recipes cookbook:christmas url https://en.wikibooks.org/wiki/Cookbook:Christmas cookbook:chuan_cuisine label "chuan cuisine" cookbook:chuck_wagon_beans difficulty 3 cookbook:chuck_wagon_beans name "Chuck Wagon Beans" cookbook:chuck_wagon_beans recipeCategory category:american_recipes cookbook:chuck_wagon_beans recipeCategory category:bacon_recipes cookbook:chuck_wagon_beans recipeCategory category:baked_recipes cookbook:chuck_wagon_beans recipeCategory category:bean_recipes cookbook:chuck_wagon_beans recipeCategory category:camping_recipes cookbook:chuck_wagon_beans recipeCategory category:ground_beef_recipes cookbook:chuck_wagon_beans recipeCategory category:medium_difficulty_recipes cookbook:chuck_wagon_beans recipeCategory category:stew_recipes cookbook:chuck_wagon_beans recipeCookingTechnique cookbook:baking cookbook:chuck_wagon_beans recipeCookingTechnique cookbook:chopping cookbook:chuck_wagon_beans recipeCuisine cookbook:cuisine_of_the_united_states cookbook:chuck_wagon_beans recipeCuisine cookbook:louisiana_creole_cuisine cookbook:chuck_wagon_beans recipeCuisine cookbook:new_england_cuisine cookbook:chuck_wagon_beans recipeFoodstuff cookbook:bacon cookbook:chuck_wagon_beans recipeFoodstuff cookbook:beef cookbook:chuck_wagon_beans recipeFoodstuff cookbook:brown_sugar cookbook:chuck_wagon_beans recipeFoodstuff cookbook:chili_powder cookbook:chuck_wagon_beans recipeFoodstuff cookbook:garlic cookbook:chuck_wagon_beans recipeFoodstuff cookbook:molasses cookbook:chuck_wagon_beans recipeFoodstuff cookbook:mustard cookbook:chuck_wagon_beans recipeFoodstuff cookbook:onion cookbook:chuck_wagon_beans recipeFoodstuff cookbook:pepper cookbook:chuck_wagon_beans recipeFoodstuff cookbook:salt cookbook:chuck_wagon_beans recipeFoodstuff cookbook:white_sugar cookbook:chuck_wagon_beans recipeIngredient "¼ cup barbecue sauce" cookbook:chuck_wagon_beans recipeIngredient "½ pound bacon (cut into bite-sized pieces)" cookbook:chuck_wagon_beans recipeIngredient "½ teaspoon chili powder" cookbook:chuck_wagon_beans recipeIngredient "1 large onion, chopped" cookbook:chuck_wagon_beans recipeIngredient "1 pound ground chuck" cookbook:chuck_wagon_beans recipeIngredient "1 teaspoon pepper" cookbook:chuck_wagon_beans recipeIngredient "2 cloves garlic, minced" cookbook:chuck_wagon_beans recipeIngredient "2 tablespoons molasses" cookbook:chuck_wagon_beans recipeIngredient "2 tablespoons mustard" cookbook:chuck_wagon_beans recipeIngredient "2 teaspoons salt" cookbook:chuck_wagon_beans recipeIngredient "32-ounce can pork and beans" cookbook:chuck_wagon_beans recipeIngredient "⅓ cup brown sugar" cookbook:chuck_wagon_beans recipeIngredient "⅓ cup white sugar" cookbook:chuck_wagon_beans recipeInstructions ["Brown bacon, ground chuck, and onion.","Stir in remaining ingredients in order; mix well in between each addition.","Bake at 350\u00b0F for about 40 minutes, or until thickened."] cookbook:chuck_wagon_beans recipeNotes "* Good with corn bread " cookbook:chuck_wagon_beans recipeYield 8 cookbook:chuck_wagon_beans totalTime "1½ hours" cookbook:chuck_wagon_beans type cookbook:recipes cookbook:chuck_wagon_beans url https://en.wikibooks.org/wiki/Cookbook:Chuck_Wagon_Beans cookbook:chufa name "Chufa" cookbook:chufa type cookbook:ingredients cookbook:chufa type cookbook:vegetable cookbook:chufa url https://en.wikibooks.org/wiki/Cookbook:Chufa cookbook:chunky_cran_apple_bran_muffins difficulty 2 cookbook:chunky_cran_apple_bran_muffins label "chunky cran apple bran muffins" cookbook:chunky_cran_apple_bran_muffins name "Chunky Cran Apple Bran Muffins" cookbook:chunky_cran_apple_bran_muffins recipeCategory category:apple_recipes cookbook:chunky_cran_apple_bran_muffins recipeCategory category:baking_recipes cookbook:chunky_cran_apple_bran_muffins recipeCategory category:bran_recipes cookbook:chunky_cran_apple_bran_muffins recipeCategory category:breakfast_recipes cookbook:chunky_cran_apple_bran_muffins recipeCategory category:cranberry_recipes cookbook:chunky_cran_apple_bran_muffins recipeCategory category:easy_recipes cookbook:chunky_cran_apple_bran_muffins recipeCategory category:muffin_recipes cookbook:chunky_cran_apple_bran_muffins recipeCategory category:recipes_with_metric_units cookbook:chunky_cran_apple_bran_muffins recipeEquipment cookbook:mixing_bowl cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:apple cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:baking_powder cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:baking_soda cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:brown_sugar cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:cinnamon cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:clove cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:cranberry cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:egg cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:flour cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:milk cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:salt cookbook:chunky_cran_apple_bran_muffins recipeFoodstuff cookbook:vegetable_oil cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1 1/2 cup (360 g) all-purpose flour" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1 1/2 cup (360 g) chopped, peeled apples" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1 1/2 teaspoon baking powder" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1 1/2 teaspoon cinnamon" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1/2 cup (120 g) dried cranberries" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1/3 cup (80 ml) vegetable oil" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1/4 teaspoon baking soda" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1/8 teaspoon cloves" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "1 egg" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "3/4 cup (180 g) brown sugar" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "3/4 cup (180 g) milk" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "3/4 cup (180 g) natural bran" cookbook:chunky_cran_apple_bran_muffins recipeIngredient "3/4 teaspoon salt" cookbook:chunky_cran_apple_bran_muffins recipeInstructions ["Combine bran and milk into a mixing bowl. Let rest for 5 minutes.","Combine flour, baking powder, cinnamon, salt, baking soda and nutmeg in another mixing bowl.","Stir brown sugar, cooking oil, and egg into the bran mixture. Stir in dried ingredients, apples and cranberries.","Spoon batter into greased muffin cups.","Fill greased muffin cups 3\/4 full. Bake at 400\u00b0F (200\u00b0C) for 15 to 20 minutes, or until tester comes out clean."] cookbook:chunky_cran_apple_bran_muffins recipeNotes "*For an optional topping, add 2 teaspoons of granulated sugar and 1\/4 teaspoon of cinnamon to the batter when they are in the muffin cups. *Taste best when still warm. " cookbook:chunky_cran_apple_bran_muffins recipeYield 8 cookbook:chunky_cran_apple_bran_muffins totalTime "20 - 25 minutes" cookbook:chunky_cran_apple_bran_muffins type cookbook:recipes cookbook:chunky_cran_apple_bran_muffins url https://en.wikibooks.org/wiki/Cookbook:Chunky_Cran_Apple_Bran_Muffins cookbook:chunky_guacamole difficulty 1 cookbook:chunky_guacamole label "chunky guacamole" cookbook:chunky_guacamole name "Chunky Guacamole" cookbook:chunky_guacamole recipeCategory category:avocado_recipes cookbook:chunky_guacamole recipeCategory category:inexpensive_recipes cookbook:chunky_guacamole recipeCategory category:mexican_recipes cookbook:chunky_guacamole recipeCategory category:sauce_recipes cookbook:chunky_guacamole recipeCategory category:southwestern_recipes cookbook:chunky_guacamole recipeCategory category:vegetable_recipes cookbook:chunky_guacamole recipeCategory category:vegetarian_recipes cookbook:chunky_guacamole recipeCategory category:very_easy_recipes cookbook:chunky_guacamole recipeCookingTechnique cookbook:dice cookbook:chunky_guacamole recipeCuisine cookbook:cuisine_of_jalisco cookbook:chunky_guacamole recipeCuisine cookbook:cuisine_of_mexico cookbook:chunky_guacamole recipeCuisine cookbook:cuisine_of_yucatan cookbook:chunky_guacamole recipeCuisine cookbook:southwestern_cuisine cookbook:chunky_guacamole recipeFoodstuff cookbook:avocado cookbook:chunky_guacamole recipeFoodstuff cookbook:lime cookbook:chunky_guacamole recipeIngredient "1 cup of salsa fresca" cookbook:chunky_guacamole recipeIngredient "2 tablespoons Lime juice" cookbook:chunky_guacamole recipeIngredient "3 ripe avocados" cookbook:chunky_guacamole recipeInstructions ["Peel and dice avocados.","Sprinkle the avocados with lime juice.","Add salsa fresca."] cookbook:chunky_guacamole recipeNotes "* If you don't plan on serving immediately, place an avocado pit in the bowl to prevent browning and cover tightly with plastic wrap and store in refrigerator. * California cuisine * Tex-Mex cuisine * Southwestern cuisine " cookbook:chunky_guacamole recipeYield 6 cookbook:chunky_guacamole totalTime "½ hour" cookbook:chunky_guacamole type cookbook:recipes cookbook:chunky_guacamole url https://en.wikibooks.org/wiki/Cookbook:Chunky_Guacamole cookbook:chupaqueso difficulty 2 cookbook:chupaqueso label "chupaqueso" cookbook:chupaqueso name "Chupaqueso" cookbook:chupaqueso recipeCategory category:cheese_recipes cookbook:chupaqueso recipeCategory category:easy_recipes cookbook:chupaqueso recipeCategory category:recipes_with_metric_units cookbook:chupaqueso recipeFoodstuff cookbook:chiles cookbook:chupaqueso recipeFoodstuff cookbook:mushroom cookbook:chupaqueso recipeIngredient "About 1oz (28g) of "filler" cheese, optionally a different kind of cheese, shredded (e.g. parmesan, Monterey Jack)" cookbook:chupaqueso recipeIngredient "About 3oz (85g) of "shell" cheese, shredded (e.g. cheddar)" cookbook:chupaqueso recipeIngredient "*Bacon" cookbook:chupaqueso recipeIngredient "*Chopped cold cuts" cookbook:chupaqueso recipeIngredient "*Marinara sauce" cookbook:chupaqueso recipeIngredient "*Sandwich toppings - banana peppers, chili peppers, marinated mushrooms, etc" cookbook:chupaqueso recipeIngredient "Toppings:" cookbook:chupaqueso recipeInstructions ["In a medium-large non-stick (or cast-iron if you know how to use one) pan, sprinkle the "shell" cheese evenly. It will melt and bubble, and eventually form a layer of cheese.","Once the underside is orange or brown colored, flip it over.","Sprinkle the filler cheese down the middle, and put whatever toppings you want down the middle. It's advisable to get the toppings ready in advance - it's a time-critical procedure once it's flipped.","Fold the shell over, and let it cook long enough to melt the filler cheese if desired. Serve and eat right away - do dishes later.","Grate about a half-cup of cheddar and a half-cup of jack.","Heat the skillet, and spread the cheddar evenly in the pan. You should have an eight-inch diameter circle of grated cheese, with a little bit of pan showing through here and there.","As the pan gets hotter the cheese will obviously melt. Then it will toast, and you'll get cheese-grease floating on top of melted cheddar, itself on top of a layer of crusty toasted cheddar.","Start lifting around the edges with the spatula. You'll soon reach a point (you'll know, trust me) when the structural integrity of the crusty-toasty cheese allows you to flip the whole thing over.","(Speaking of "over," this is often the point where you'll get frustrated and decide to start over.)","After toasting side two for a moment, flip it again so the "smooth" side is down, and the recently toasted side is up.","You now have a cheese shell sizzling in a puddle of cheese grease. It's still flexible, but much longer and it won't be, so you'll have to work fast. Add the Jack cheese and a sprinkle of parmesan, and then tri-fold the cheddar-shell around it.","Slide it out of the pan onto your plate. It's called a "chupaqueso" either because you can suck (chupa) the cheese (queso) out of the middle as you crunch away, or because this cheese (queso) thing you made sucks (chupa)."] cookbook:chupaqueso recipeYield 1 cookbook:chupaqueso totalTime "10 minutes" cookbook:chupaqueso type cookbook:recipes cookbook:chupaqueso url https://en.wikibooks.org/wiki/Cookbook:Chupaqueso cookbook:churrasco label "churrasco" cookbook:churri name "Churri" cookbook:churri recipeCategory category:dairy_recipes cookbook:churri recipeCategory category:indian_recipes cookbook:churri recipeCategory category:recipes_with_metric_units cookbook:churri recipeCategory category:side_dish_recipes cookbook:churri recipeCuisine cookbook:cuisine_of_india cookbook:churri recipeIngredient "10 grams of fresh mint" cookbook:churri recipeIngredient "15 grams of fresh coriander leaves" cookbook:churri recipeIngredient "1 chopped onion" cookbook:churri recipeIngredient "1 teaspoon of cumin seed" cookbook:churri recipeIngredient "2 cm of fresh ginger root" cookbook:churri recipeIngredient "2 fresh green chilli-peppers" cookbook:churri recipeIngredient "3 deciliter of buttermilk" cookbook:churri recipeIngredient "3 deciliter of natural yoghurt" cookbook:churri recipeIngredient "a pinch of salt" cookbook:churri recipeInstructions ["Put 1 teaspoon of cumin seed into a pan and roast them.","Grind the roasted cumin seeds with a mortar.","Chop 10 grams of fresh mint, 15 grams of fresh coriander leaves, 2 cm of peeled ginger and the 2 fresh chilli pepper. Grind into a paste.","Add the yoghurt, butter milk and salt and make sure everything gets mixed up well.","Add the onion and the roasted and ground cumin seeds."] cookbook:churri type cookbook:recipes cookbook:churri url https://en.wikibooks.org/wiki/Cookbook:Churri cookbook:churros difficulty 1 cookbook:churros label "churros" cookbook:churros name "Churros" cookbook:churros recipeCategory category:deep_fried_recipes cookbook:churros recipeCategory category:dessert_recipes cookbook:churros recipeCategory category:mexican_recipes cookbook:churros recipeCategory category:pastry_recipes cookbook:churros recipeCategory category:recipes_with_metric_units cookbook:churros recipeCategory category:tex-mex_recipes cookbook:churros recipeCategory category:very_easy_recipes cookbook:churros recipeCuisine cookbook:cuisine_of_jalisco cookbook:churros recipeCuisine cookbook:cuisine_of_mexico cookbook:churros recipeCuisine cookbook:cuisine_of_yucatan cookbook:churros recipeFoodstuff cookbook:baking_soda cookbook:churros recipeFoodstuff cookbook:cinnamon cookbook:churros recipeFoodstuff cookbook:flour cookbook:churros recipeFoodstuff cookbook:salt cookbook:churros recipeIngredient "1/2 teaspoon salt" cookbook:churros recipeIngredient "1/4 teaspoon cinnamon" cookbook:churros recipeIngredient "1 teaspoon bicarbonate of soda (baking soda)" cookbook:churros recipeIngredient "400g plain flour (~3¼ cups)" cookbook:churros recipeIngredient "400ml boiling water (~1⅔ cups)" cookbook:churros recipeInstructions ["Sift the flour, bicarb (baking soda) and salt into a large mixing bowl.","Add the boiling water gradually to the flour, mixing constantly until you get a very thick, smooth paste.","Allow to stand for about an hour.","Heat up a deep frying pan of oil until it shimmers.","Using an icing bag, or a freezer bag with the corner cut out to give a hole about the size of your little finger, squeeze the paste into the pan. Use a pair of scissors to cut the sausage shaped pieces off after about 10cm.","Fry these until golden brown and crunchy. If the pieces are too thick and are still raw in the middle, cut them in half lengthways and fry again.","Serve dusted liberally with sugar or hot chocolate sauce (or both!)."] cookbook:churros recipeYield enough for 4 people cookbook:churros totalTime "15 minutes + 1 hour standing" cookbook:churros type cookbook:recipes cookbook:churros url https://en.wikibooks.org/wiki/Cookbook:Churros cookbook:chuu_chee_fish difficulty 3 cookbook:chuu_chee_fish label "chuu chee fish" cookbook:chuu_chee_fish name "Chuu Chee Fish" cookbook:chuu_chee_fish recipeCategory category:boiled_recipes cookbook:chuu_chee_fish recipeCategory category:curry_recipes cookbook:chuu_chee_fish recipeCategory category:fish_recipes cookbook:chuu_chee_fish recipeCategory category:gluten-free_recipes cookbook:chuu_chee_fish recipeCategory category:main_course_recipes cookbook:chuu_chee_fish recipeCategory category:medium_difficulty_recipes cookbook:chuu_chee_fish recipeCategory category:pan_fried_recipes cookbook:chuu_chee_fish recipeCategory category:thai_recipes cookbook:chuu_chee_fish recipeCookingTechnique cookbook:frying cookbook:chuu_chee_fish recipeCookingTechnique cookbook:simmering cookbook:chuu_chee_fish recipeCookingTechnique cookbook:stir-frying cookbook:chuu_chee_fish recipeCuisine cookbook:cuisine_of_thailand cookbook:chuu_chee_fish recipeEquipment cookbook:frying_pan cookbook:chuu_chee_fish recipeEquipment cookbook:wok cookbook:chuu_chee_fish recipeFoodstuff cookbook:chiles cookbook:chuu_chee_fish recipeFoodstuff cookbook:cilantro cookbook:chuu_chee_fish recipeFoodstuff cookbook:coconut_milk cookbook:chuu_chee_fish recipeFoodstuff cookbook:fish cookbook:chuu_chee_fish recipeFoodstuff cookbook:fish_sauce cookbook:chuu_chee_fish recipeFoodstuff cookbook:kaffir_lime_leaf cookbook:chuu_chee_fish recipeFoodstuff cookbook:oil_and_fat cookbook:chuu_chee_fish recipeFoodstuff cookbook:sugar cookbook:chuu_chee_fish recipeIngredient "1 fresh red chili pepper" cookbook:chuu_chee_fish recipeIngredient "1 metric cup coconut milk" cookbook:chuu_chee_fish recipeIngredient "1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)" cookbook:chuu_chee_fish recipeIngredient "1 tablespoon (warning: perhaps the metric 20 mL one) of fish sauce" cookbook:chuu_chee_fish recipeIngredient "1 teaspoon of kaeng chu chee curry paste" cookbook:chuu_chee_fish recipeIngredient "1 teaspoon sugar" cookbook:chuu_chee_fish recipeIngredient "650g whole bream or similar fish" cookbook:chuu_chee_fish recipeIngredient "6 dried Kaffir lime leaves" cookbook:chuu_chee_fish recipeIngredient "fresh cilantro" cookbook:chuu_chee_fish recipeInstructions ["In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about five minutes.","Lower heat and, using tongs, gently turn fish over.","Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.","In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.","Add coconut milk and fish sauce. Simmer for about five minutes.","Add sugar and simmer for another five minutes.","Taste to see if extra coconut milk, fish sauce, or sugar is required.","Pour sauce over fish and garnish with cilantro and chopped chili peppers.","Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes, your kids, or pets."] cookbook:chuu_chee_fish recipeYield 4 cookbook:chuu_chee_fish totalTime "1 hour" cookbook:chuu_chee_fish type cookbook:recipes cookbook:chuu_chee_fish url https://en.wikibooks.org/wiki/Cookbook:Chuu_Chee_Fish cookbook:ciabatta label "ciabatta" cookbook:ciabatta name "Ciabatta" cookbook:ciabatta type cookbook:ingredients cookbook:ciabatta url https://en.wikibooks.org/wiki/Cookbook:Ciabatta cookbook:ciceri_e_tria name "Ciceri e Tria" cookbook:ciceri_e_tria recipeCategory category:chickpea_recipes cookbook:ciceri_e_tria recipeCategory category:italian_recipes cookbook:ciceri_e_tria recipeCategory category:pasta_recipes cookbook:ciceri_e_tria recipeCategory category:vegan_recipes cookbook:ciceri_e_tria recipeCookingTechnique cookbook:dice cookbook:ciceri_e_tria recipeCuisine cookbook:cuisine_of_italy cookbook:ciceri_e_tria recipeCuisine cookbook:vegan_cuisine cookbook:ciceri_e_tria recipeFoodstuff cookbook:barley cookbook:ciceri_e_tria recipeFoodstuff cookbook:bay_leaf cookbook:ciceri_e_tria recipeFoodstuff cookbook:carrot cookbook:ciceri_e_tria recipeFoodstuff cookbook:celery cookbook:ciceri_e_tria recipeFoodstuff cookbook:chickpea cookbook:ciceri_e_tria recipeFoodstuff cookbook:chiles cookbook:ciceri_e_tria recipeFoodstuff cookbook:oil_and_fat cookbook:ciceri_e_tria recipeFoodstuff cookbook:onion cookbook:ciceri_e_tria recipeFoodstuff cookbook:parsley cookbook:ciceri_e_tria recipeFoodstuff cookbook:salt cookbook:ciceri_e_tria recipeIngredient "barley flour" cookbook:ciceri_e_tria recipeIngredient "bay leaves" cookbook:ciceri_e_tria recipeIngredient "carrots, diced finely" cookbook:ciceri_e_tria recipeIngredient "celery, diced finely" cookbook:ciceri_e_tria recipeIngredient "chickpeas" cookbook:ciceri_e_tria recipeIngredient "chilli peppers" cookbook:ciceri_e_tria recipeIngredient "hard durum wheat flour" cookbook:ciceri_e_tria recipeIngredient "oil" cookbook:ciceri_e_tria recipeIngredient "onions, diced finely" cookbook:ciceri_e_tria recipeIngredient "parsley, diced" cookbook:ciceri_e_tria recipeIngredient "salt" cookbook:ciceri_e_tria recipeInstructions ["Soak the chickpeas overnight.","Drain the chickpeas and add to a large pot with fresh water. Add the vegetables, bay leaves and salt and simmer until tender.","Meanwhile, make the pasta, by adding roughly 30% barley flour to the 70% hard durum wheat flour and water until you reach pasta consistency. Roll out into thin ribbons, several times thicker than egg pasta allows. Dry a few hours.","Take a third of the pasta and fry in small batches, in extra virgin olive oil.","Regulate water, bring the chickpeas to a boil again, and add the raw pasta.","Cook until tender, around 3 minutes. Add fried pasta, the diced parsley and a good glug of raw oil."] cookbook:ciceri_e_tria type cookbook:recipes cookbook:ciceri_e_tria url https://en.wikibooks.org/wiki/Cookbook:Ciceri_e_Tria cookbook:cider label "cider" cookbook:cider name "Cider" cookbook:cider type cookbook:ingredients cookbook:cider url https://en.wikibooks.org/wiki/Cookbook:Cider cookbook:cider_vinegar label "apple cider vinegar" cookbook:cider_vinegar label "cider vinegar" cookbook:cider_vinegar label "vinegar" cookbook:cider_vinegar name "Cider vinegar" cookbook:cider_vinegar name "Cider Vinegar" cookbook:cider_vinegar recipeCategory category:apple_recipes cookbook:cider_vinegar recipeCategory category:fermented_food_recipes cookbook:cider_vinegar recipeCategory category:gluten-free_recipes cookbook:cider_vinegar recipeCategory category:ingredients cookbook:cider_vinegar recipeCategory category:recipes_with_metric_units cookbook:cider_vinegar recipeCategory category:vinegar_recipes cookbook:cider_vinegar recipeFoodstuff cookbook:apple cookbook:cider_vinegar recipeFoodstuff cookbook:yeast cookbook:cider_vinegar recipeIngredient "4kg (8 lb) fresh apples" cookbook:cider_vinegar recipeInstructions ["Wash the apples to remove obvious dirt, and cut out any bruised or bird-struck bits.","Crush the apples, or put them through a juice maker, and collect the juice in one of the fermenters.","Cover the fermenter with a cloth, or plug the opening with cotton wool if narrow, to keep out dust and insects. Don't worry that the fermenter isn't full, as it should be for making cider. With vinegar, air space is good, as it brings oxygen to the bacteria.","Set aside somewhere to ferment, not too warm or too cool (about 18-22\u00b0C \/ 64-72\u00b0F is best).","Allow the juice to ferment. It should start getting bubbly within a couple of days. Note the progress, so that you can tell when fermentation has peaked and is slowing down.","When the fermentation is slowing down and not bubbling so vigorously, siphon into the other fermenter carefully. Try not to get too much of the gunk that has settled to the bottom, or the froth on top - the aim is to get a clear cider without too many floating chunks!","Set the second fermenter aside to ferment for two to three months. After a while, you should see a white film forming on top. Don't despair - this is the ''vinegar mother'', a structure built by the vinegar-making bacteria (acetobacter)","After a couple of months, you can draw off two thirds of the vinegar for use, and top up with fresh, clear cider made in the first fermenter."] cookbook:cider_vinegar recipeNotes "* Use only glass, stainless steel, or food grade plastic when making cider vinegar. The acids in apple juice, and further created by fermenting to vinegar, will leach chemicals from other plastics and corrode some metals. * Cider vinegar is better when made with a blend of apples including cider varieties - e.g. sharps and bitters, not just sweets - but pretty much any apples will do. * Apple juice that is free of preservatives can be used instead of crushing fresh apples. Just add yeast to get the initial fermentation going, and stir occasionally for the first two weeks to help encourage the acetic bacteria. *[http:\/\/cider.org.uk Andrew Lea's pages on cider and cider vinegar] " cookbook:cider_vinegar type cookbook:ingredients cookbook:cider_vinegar url https://en.wikibooks.org/wiki/Cookbook:Cider_vinegar cookbook:cider_vinegar url https://en.wikibooks.org/wiki/Cookbook:Cider_Vinegar cookbook:cilantro label "cilantro" cookbook:cilantro label "cilantro (coriander leaves)" cookbook:cilantro label "cilantro leaves" cookbook:cilantro label "coriander" cookbook:cilantro label "coriander leaf" cookbook:cilantro label "coriander leaf (cilantro)" cookbook:cilantro label "coriander leaves" cookbook:cilantro label "fresh cilantro" cookbook:cilantro label "green coriander" cookbook:cilantro name "Cilantro" cookbook:cilantro name "Dhania" cookbook:cilantro type cookbook:ingredients cookbook:cilantro type cookbook:spices_and_herbs cookbook:cilantro url https://en.wikibooks.org/wiki/Cookbook:Cilantro cookbook:cilantro url https://en.wikibooks.org/wiki/Cookbook:Dhania cookbook:cilbir name "Cilbir" cookbook:cilbir recipeCategory category:egg_recipes cookbook:cilbir recipeCategory category:recipes_with_metric_units cookbook:cilbir recipeCategory category:yogurt_recipes cookbook:cilbir recipeCookingTechnique cookbook:boiling cookbook:cilbir recipeCookingTechnique cookbook:poaching cookbook:cilbir recipeEquipment cookbook:frying_pan cookbook:cilbir recipeEquipment cookbook:mixing_bowl cookbook:cilbir recipeEquipment cookbook:slotted_spoon cookbook:cilbir recipeFoodstuff cookbook:butter cookbook:cilbir recipeFoodstuff cookbook:egg cookbook:cilbir recipeFoodstuff cookbook:garlic cookbook:cilbir recipeFoodstuff cookbook:paprika cookbook:cilbir recipeFoodstuff cookbook:pepper cookbook:cilbir recipeFoodstuff cookbook:salt cookbook:cilbir recipeFoodstuff cookbook:vinegar cookbook:cilbir recipeFoodstuff cookbook:water cookbook:cilbir recipeFoodstuff cookbook:yogurt cookbook:cilbir recipeIngredient "1 clove garlic, minced" cookbook:cilbir recipeIngredient "1 cup (240ml) yogurt" cookbook:cilbir recipeIngredient "1 lt. water" cookbook:cilbir recipeIngredient "1 Tbsp. vinegar" cookbook:cilbir recipeIngredient "1 tsp. hot paprika" cookbook:cilbir recipeIngredient "2 Tbsp. butter" cookbook:cilbir recipeIngredient "4 eggs" cookbook:cilbir recipeIngredient "salt and pepper, to taste" cookbook:cilbir recipeInstructions ["In a small mixing bowl, combine the yogurt, garlic and salt.","Add the vinegar and some salt to boiling water, and poach the eggs.","Remove the eggs with a slotted spoon and place an egg in each dish.","Cover the eggs with plenty of yogurt.","Melt the butter in a small skillet.","Stir in the paprika, and pour the hot butter over the eggs.","Serve immediately."] cookbook:cilbir type cookbook:recipes cookbook:cilbir url https://en.wikibooks.org/wiki/Cookbook:Cilbir cookbook:cincinnati-style_chili label "cincinnati chili" cookbook:cincinnati-style_chili label "cincinnati-style chili" cookbook:cincinnati-style_chili name "Cincinnati-Style Chili" cookbook:cincinnati-style_chili recipeCategory category:boiled_recipes cookbook:cincinnati-style_chili recipeCategory category:chili_recipes cookbook:cincinnati-style_chili recipeCategory category:ground_beef_recipes cookbook:cincinnati-style_chili recipeCategory category:midwestern_u.s._recipes cookbook:cincinnati-style_chili recipeCategory category:refrigerated_recipes cookbook:cincinnati-style_chili recipeCuisine cookbook:midwestern_cuisine cookbook:cincinnati-style_chili recipeIngredient "1/2 teaspoon allspice" cookbook:cincinnati-style_chili recipeIngredient "1/2 teaspoon black pepper" cookbook:cincinnati-style_chili recipeIngredient "1/2 teaspoon cayenne pepper" cookbook:cincinnati-style_chili recipeIngredient "1/2 teaspoon cinnamon" cookbook:cincinnati-style_chili recipeIngredient "1/2 teaspoon oregano" cookbook:cincinnati-style_chili recipeIngredient "1/4 teaspoon marjoram" cookbook:cincinnati-style_chili recipeIngredient "1 (6-ounce) can tomato paste" cookbook:cincinnati-style_chili recipeIngredient "1/8 teaspoon ground cloves" cookbook:cincinnati-style_chili recipeIngredient "1 quart cold water" cookbook:cincinnati-style_chili recipeIngredient "1 Tablespoon salt" cookbook:cincinnati-style_chili recipeIngredient "1 Tablespoon vinegar" cookbook:cincinnati-style_chili recipeIngredient "1 teaspoon cumin" cookbook:cincinnati-style_chili recipeIngredient "1 teaspoon Worcestershire sauce" cookbook:cincinnati-style_chili recipeIngredient "2 bay leaves" cookbook:cincinnati-style_chili recipeIngredient "2 cloves of garlic, minced" cookbook:cincinnati-style_chili recipeIngredient "2 medium onions, finely chopped" cookbook:cincinnati-style_chili recipeIngredient "2 pounds ground beef" cookbook:cincinnati-style_chili recipeIngredient "2 teaspoons unsweetened cocoa" cookbook:cincinnati-style_chili recipeIngredient "3 Tablespoons chili powder" cookbook:cincinnati-style_chili recipeInstructions ["Crumble the raw ground beef into the cold water. Add remaining ingredients and spices. Stir well, breaking the meat up before cooking. Cover and simmer over low heat for two hours, stirring occasionally. Refrigerate and remove solidified grease.","Reheat and serve over spaghetti. Top with cheese to make a Three-way, top with onions and cheese to make a Four-way, top with cooked pinto beans, onions and cheese to make a Five-way. May also be used as hot dog sauce with mustard and minced onions to make a Coney, add shredded cheese to make a Cheese Coney."] cookbook:cincinnati-style_chili type cookbook:recipes cookbook:cincinnati-style_chili url https://en.wikibooks.org/wiki/Cookbook:Cincinnati-Style_Chili cookbook:cinnamon_bun difficulty 2 cookbook:cinnamon_bun label "cinnamon bun" cookbook:cinnamon_bun name "Cinnamon Bun" cookbook:cinnamon_bun recipeCategory category:baking_recipes cookbook:cinnamon_bun recipeCategory category:bread_recipes cookbook:cinnamon_bun recipeCategory category:breakfast_recipes cookbook:cinnamon_bun recipeCategory category:cinnamon_recipes cookbook:cinnamon_bun recipeCategory category:dessert_recipes cookbook:cinnamon_bun recipeCategory category:easy_recipes cookbook:cinnamon_bun recipeCategory category:halal_recipes cookbook:cinnamon_bun recipeCategory category:pastry_recipes cookbook:cinnamon_bun recipeCategory category:recipes_with_metric_units cookbook:cinnamon_bun recipeYield 8 cookbook:cinnamon_bun totalTime "prep: 20 minutes<br>cooking: 15-20 minutes" cookbook:cinnamon_bun type cookbook:recipes cookbook:cinnamon_bun url https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Bun cookbook:cinnamon_croutons name "Cinnamon croutons" cookbook:cinnamon_croutons name "Cinnamon Croutons" cookbook:cinnamon_croutons recipeCategory category:bread_recipes cookbook:cinnamon_croutons recipeCategory category:cinnamon_recipes cookbook:cinnamon_croutons recipeCategory category:recipes_with_metric_units cookbook:cinnamon_croutons recipeFoodstuff cookbook:cinnamon cookbook:cinnamon_croutons recipeFoodstuff cookbook:oil_and_fat cookbook:cinnamon_croutons recipeFoodstuff cookbook:sugar cookbook:cinnamon_croutons recipeFoodstuff cookbook:walnut cookbook:cinnamon_croutons recipeIngredient "½ teaspoon ground cinnamon" cookbook:cinnamon_croutons recipeIngredient "4 slices day-old French bread, cubed" cookbook:cinnamon_croutons recipeIngredient "4 tablespoons sugar" cookbook:cinnamon_croutons recipeIngredient "4 tablespoons walnut oil" cookbook:cinnamon_croutons recipeInstructions ["Combine sugar and cinnamon in a small bowl, and set aside.","Preheat the oven to 350\u00b0F (~180\u00b0C).","Pour the walnut oil into a pan and fry the bread cubes in it, tossing to coat with oil.","Spread the bread cubes on a baking sheet and garnish with cinnamon sugar. Bake for 8 minutes or until crispy and dry. Allow to cool well before handling, as the sugar will make these cro\u00fbtons easier to brown, and thus hotter to handle initially."] cookbook:cinnamon_croutons type cookbook:recipes cookbook:cinnamon_croutons url https://en.wikibooks.org/wiki/Cookbook:Cinnamon_croutons cookbook:cinnamon_croutons url https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Croutons cookbook:cinnamon_glazed_apples name "Cinnamon Glazed Apples" cookbook:cinnamon_glazed_apples recipeCategory category:apple_recipes cookbook:cinnamon_glazed_apples recipeCategory category:brandy_recipes cookbook:cinnamon_glazed_apples recipeCategory category:cinnamon_recipes cookbook:cinnamon_glazed_apples recipeCategory category:dessert_recipes cookbook:cinnamon_glazed_apples recipeCategory category:orange_recipes cookbook:cinnamon_glazed_apples recipeCategory category:pan_fried_recipes cookbook:cinnamon_glazed_apples recipeCategory category:side_dish_recipes cookbook:cinnamon_glazed_apples recipeIngredient "1/3 cup brandy" cookbook:cinnamon_glazed_apples recipeIngredient "1/4 cup granulated sugar" cookbook:cinnamon_glazed_apples recipeIngredient "1/4 cup unsalted butter, divided" cookbook:cinnamon_glazed_apples recipeIngredient "1 tsp freshly ground cinnamon" cookbook:cinnamon_glazed_apples recipeIngredient "2 Honeycrisp apples, cut into 1/2 inch wedges" cookbook:cinnamon_glazed_apples recipeIngredient "Juice of 1/2 orange" cookbook:cinnamon_glazed_apples recipeIngredient "Pinch of salt" cookbook:cinnamon_glazed_apples recipeInstructions ["Melt 2 tbs butter in a large stainless steel skillet over medium heat. Add apples and cook, tossing often, until lightly browned around edges. Remove and keep warm.","Add sugar, salt, orange, and cinnamon to pan. Scrape with a metal whisk to loosen browned bits.","Melt in butter, 1 tbs at a time, while whisking continuously. Once all butter has been melted, bring to a boil. (the fiercer the boil, the flashier the show).","Add brandy and, if it hasn't ignited by itself, do so with a long match or a firestick.","Add apples and cook 1-2 minutes. (depending on how soft you want your apples)","Remove apples from pan and drizzle with sauce. Serve warm."] cookbook:cinnamon_glazed_apples type cookbook:recipes cookbook:cinnamon_glazed_apples url https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Glazed_Apples cookbook:cinnamon label "cinnamon" cookbook:cinnamon label "cinnamon powder" cookbook:cinnamon label "cinnamon stick" cookbook:cinnamon label "cinnamon sticks" cookbook:cinnamon label "cinnamon tree leaf" cookbook:cinnamon label "ground cinnamon" cookbook:cinnamon name "Cinnamon" cookbook:cinnamon_roll difficulty 2 cookbook:cinnamon_roll name "Cinnamon roll" cookbook:cinnamon_roll name "Cinnamon Roll" cookbook:cinnamon_roll recipeCategory category:bread_recipes cookbook:cinnamon_roll recipeCategory category:cinnamon_recipes cookbook:cinnamon_roll recipeCategory category:dessert_recipes cookbook:cinnamon_roll recipeCategory category:easy_recipes cookbook:cinnamon_roll recipeCategory category:halal_recipes cookbook:cinnamon_roll recipeCategory category:pastry_recipes cookbook:cinnamon_roll recipeCategory category:recipes_with_metric_units cookbook:cinnamon_roll recipeYield 8 cookbook:cinnamon_roll totalTime "prep: 20 minutes<br>cooking: 15-20 minutes" cookbook:cinnamon_roll type cookbook:recipes cookbook:cinnamon_roll url https://en.wikibooks.org/wiki/Cookbook:Cinnamon_roll cookbook:cinnamon_roll url https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Roll cookbook:cinnamon type cookbook:cookbook_stubs cookbook:cinnamon type cookbook:ingredients cookbook:cinnamon type cookbook:spices_and_herbs cookbook:cinnamon url https://en.wikibooks.org/wiki/Cookbook:Cinnamon cookbook:cioppino difficulty 2 cookbook:cioppino label "''cioppino''" cookbook:cioppino label "cioppino" cookbook:cioppino name "Cioppino" cookbook:cioppino recipeCategory category:boiled_recipes cookbook:cioppino recipeCategory category:californian_recipes cookbook:cioppino recipeCategory category:easy_recipes cookbook:cioppino recipeCategory category:fish_recipes cookbook:cioppino recipeCategory category:mussel_recipes cookbook:cioppino recipeCategory category:recipes_with_images cookbook:cioppino recipeCategory category:seafood_recipes cookbook:cioppino recipeCategory category:shrimp_recipes cookbook:cioppino recipeCategory category:stew_recipes cookbook:cioppino recipeCuisine cookbook:cuisine_of_california cookbook:cioppino recipeFoodstuff cookbook:bay_leaf cookbook:cioppino recipeFoodstuff cookbook:celery cookbook:cioppino recipeFoodstuff cookbook:chiles cookbook:cioppino recipeFoodstuff cookbook:crab cookbook:cioppino recipeFoodstuff cookbook:fennel cookbook:cioppino recipeFoodstuff cookbook:garlic cookbook:cioppino recipeFoodstuff cookbook:mussel cookbook:cioppino recipeFoodstuff cookbook:olive_oil cookbook:cioppino recipeFoodstuff cookbook:onion cookbook:cioppino recipeFoodstuff cookbook:scallop cookbook:cioppino recipeFoodstuff cookbook:shallot cookbook:cioppino recipeFoodstuff cookbook:tomato cookbook:cioppino recipeFoodstuff cookbook:wine cookbook:cioppino recipeIngredient "1 1/2 cups dry white wine" cookbook:cioppino recipeIngredient "1 1/2 pounds tilapia cut into two-inch chunks (or substitute any fish with a white, firm flesh)" cookbook:cioppino recipeIngredient "1 bay leaf" cookbook:cioppino recipeIngredient "1 large fennel bulb, thinly sliced" cookbook:cioppino recipeIngredient "1 pound scallops" cookbook:cioppino recipeIngredient "2 loaves of San Francisco sourdough bread or any other bread with a chewy crust" cookbook:cioppino recipeIngredient "2 pounds crabs, any type, cut into pieces" cookbook:cioppino recipeIngredient "2 pounds diced tomatoes" cookbook:cioppino recipeIngredient "2 pounds mussels, scrubbed, debearded" cookbook:cioppino recipeIngredient "2 teaspoons salt" cookbook:cioppino recipeIngredient "3/4 teaspoon dried crushed red pepper flakes, plus more to taste" cookbook:cioppino recipeIngredient "3 large shallots, chopped" cookbook:cioppino recipeIngredient "3 tablespoons olive oil" cookbook:cioppino recipeIngredient "4 large garlic cloves, finely chopped" cookbook:cioppino recipeIngredient "5 cups of water" cookbook:cioppino recipeIngredient "6 ounces onion, chopped" cookbook:cioppino recipeIngredient "6 ounces tomato paste" cookbook:cioppino recipeIngredient "8 ounces of celery, chopped" cookbook:cioppino recipeInstructions ["Heat the oil in a very large pot over medium heat.","Add the fennel, onion, shallots, and salt and saut\u00e9 until the onion is translucent.","Add the garlic and three quarters of a teaspoon of red pepper flakes, and saut\u00e9 for two minutes.","Stir in the tomato paste.","Add tomatoes with their juices, wine, water, crabs, celery and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer for about 30 minutes to allow the flavors to blend.","Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open. This should take about five minutes.","Add the scallops and fish. Simmer gently until the fish and scallops are just cooked through and all the mussels are completely open, gently stirring occasionally. This should take about another 10 minutes.","Check the soup for closed mussels and throw them out. Remove the bay leaf.","Season the soup, to taste, with more salt and red pepper flakes.","It's customary to serve cioppino with San Francisco sourdough bread. However, any bread with a thick, chewy crust will do."] cookbook:cioppino recipeYield 6-8 cookbook:cioppino totalTime "1 hour" cookbook:cioppino type cookbook:recipes cookbook:cioppino url https://en.wikibooks.org/wiki/Cookbook:Cioppino cookbook:cirdingis name "Cirdingis" cookbook:cirdingis recipeCategory category:european_recipes cookbook:cirdingis recipeCategory category:recipes_with_images cookbook:cirdingis recipeCategory category:recipes_with_metric_units cookbook:cirdingis recipeCategory category:recipes_without_cooking_time cookbook:cirdingis recipeCuisine cookbook:european_cuisines cookbook:cirdingis recipeFoodstuff cookbook:flour cookbook:cirdingis recipeFoodstuff cookbook:garlic cookbook:cirdingis recipeFoodstuff cookbook:oil_and_fat cookbook:cirdingis recipeFoodstuff cookbook:salt cookbook:cirdingis recipeIngredient "½ kg flour" cookbook:cirdingis recipeIngredient "1 kg red meat" cookbook:cirdingis recipeIngredient "3 cloves garlic" cookbook:cirdingis recipeIngredient "oil" cookbook:cirdingis recipeIngredient "salt" cookbook:cirdingis recipeIngredient "tomato paste" cookbook:cirdingis type cookbook:recipes cookbook:cirdingis url https://en.wikibooks.org/wiki/Cookbook:Cirdingis cookbook:citric_acid label "citric acid" cookbook:citron label "citron" cookbook:citrus label "citrus" cookbook:_citrus label "citrus peel" cookbook:citrus name "Citrus" cookbook:citrus type cookbook:ingredients cookbook:citrus url https://en.wikibooks.org/wiki/Cookbook:Citrus cookbook:claare_dyn_jishig label "claare dyn jishig" cookbook:clam_chowder label "clam chowder" cookbook:clam_chowder label "fish chowder" cookbook:clam_chowder name "Clam Chowder" cookbook:clam_chowder url https://en.wikibooks.org/wiki/Cookbook:Clam_Chowder cookbook:clam_dip label "clam dip" cookbook:clam_dip name "Clam dip" cookbook:clam_dip recipeCategory category:clam_recipes cookbook:clam_dip recipeCategory category:dip_recipes cookbook:clam_dip recipeCategory category:refrigerated_recipes cookbook:clam_dip recipeIngredient "Cream cheese or sour cream" cookbook:clam_dip recipeIngredient "Garlic (optional)" cookbook:clam_dip recipeIngredient "Lemon juice" cookbook:clam_dip recipeIngredient "Minced canned or fresh cooked clams" cookbook:clam_dip recipeIngredient "Salt and pepper" cookbook:clam_dip recipeIngredient "Various seasonings" cookbook:clam_dip recipeIngredient "Worcestershire sauce" cookbook:clam_dip recipeInstructions ["Combine all ingredients and refrigerate."] cookbook:clam_dip type cookbook:recipes cookbook:clam_dip url https://en.wikibooks.org/wiki/Cookbook:Clam_dip cookbook:clam label "clam" cookbook:clam label "clam recipes" cookbook:clam label "clams" cookbook:clam label "fried clams" cookbook:clam name "Clam" cookbook:clam recipeCategory category:shellfish cookbook:clams_steamed_in_aluminum_foil label "clams steamed in aluminum foil" cookbook:clams_steamed_in_aluminum_foil name "Clams Steamed in Aluminum Foil" cookbook:clams_steamed_in_aluminum_foil recipeCategory category:clam_recipes cookbook:clams_steamed_in_aluminum_foil recipeCategory category:main_course_recipes cookbook:clams_steamed_in_aluminum_foil recipeCategory category:medium_difficulty_recipes cookbook:clams_steamed_in_aluminum_foil recipeCategory category:steamed_recipes cookbook:clams_steamed_in_aluminum_foil recipeEquipment cookbook:aluminium_foil cookbook:clams_steamed_in_aluminum_foil recipeFoodstuff cookbook:bell_pepper cookbook:clams_steamed_in_aluminum_foil recipeFoodstuff cookbook:celery cookbook:clams_steamed_in_aluminum_foil recipeFoodstuff cookbook:clam cookbook:clams_steamed_in_aluminum_foil recipeFoodstuff cookbook:garlic cookbook:clams_steamed_in_aluminum_foil recipeFoodstuff cookbook:lemon cookbook:clams_steamed_in_aluminum_foil recipeFoodstuff cookbook:onion cookbook:clams_steamed_in_aluminum_foil recipeFoodstuff cookbook:parsley cookbook:clams_steamed_in_aluminum_foil recipeFoodstuff cookbook:thyme cookbook:clams_steamed_in_aluminum_foil recipeIngredient "½ cup of lemon" cookbook:clams_steamed_in_aluminum_foil recipeIngredient "18 clams (2lbs)" cookbook:clams_steamed_in_aluminum_foil recipeIngredient "1 bell pepper diced" cookbook:clams_steamed_in_aluminum_foil recipeIngredient "1 onion finely chopped" cookbook:clams_steamed_in_aluminum_foil recipeIngredient "1 tbs thyme" cookbook:clams_steamed_in_aluminum_foil recipeIngredient "2 celery stalks (finely chopped)" cookbook:clams_steamed_in_aluminum_foil recipeIngredient "2 garlic cloves minced" cookbook:clams_steamed_in_aluminum_foil recipeIngredient "2 tbs parsley" cookbook:clams_steamed_in_aluminum_foil recipeInstructions ["Preheat oven to 450\u00b0F (230\u00b0C).","Cut four 18-inch aluminum foil squares.","Clean clams.","Make squares into double foil pockets and put ingredients in them.","Fold edges so there is plenty of space for them to open. The edges themselves should be tightly folded several times to close up.","Cook 15-25 minutes.","Eat right out of the foil or empty onto plate."] cookbook:clams_steamed_in_aluminum_foil type cookbook:recipes cookbook:clams_steamed_in_aluminum_foil url https://en.wikibooks.org/wiki/Cookbook:Clams_Steamed_in_Aluminum_Foil cookbook:clam type cookbook:ingredients cookbook:clam type cookbook:shellfish cookbook:clam url https://en.wikibooks.org/wiki/Cookbook:Clam cookbook:classic_american_apple_pie label "classic american apple pie" cookbook:classic_american_apple_pie name "Classic American Apple Pie" cookbook:classic_american_apple_pie recipeCategory category:american_dessert_recipes cookbook:classic_american_apple_pie recipeCategory category:apple_recipes cookbook:classic_american_apple_pie recipeCategory category:baking_recipes cookbook:classic_american_apple_pie recipeCategory category:pie_recipes cookbook:classic_american_apple_pie recipeIngredient "1/2 cup sugar, divided" cookbook:classic_american_apple_pie recipeIngredient "12 ounces by weight all-purpose flour" cookbook:classic_american_apple_pie recipeIngredient "1/4 cup apple jelly" cookbook:classic_american_apple_pie recipeIngredient "1/4 cup tapioca flour" cookbook:classic_american_apple_pie recipeIngredient "1/4 tsp freshly ground Grains of Paradise" cookbook:classic_american_apple_pie recipeIngredient "1/4 tsp salt" cookbook:classic_american_apple_pie recipeIngredient "1 tbsp apple cider" cookbook:classic_american_apple_pie recipeIngredient "1 tbsp sugar" cookbook:classic_american_apple_pie recipeIngredient "1 tsp table salt" cookbook:classic_american_apple_pie recipeIngredient "2 tsp freshly squeezed lemon juice" cookbook:classic_american_apple_pie recipeIngredient "3/4 tsp freshly ground cinnamon" cookbook:classic_american_apple_pie recipeIngredient "5-7 tbsp applejack or hard cider" cookbook:classic_american_apple_pie recipeIngredient "6 Honeycrisp apples, peeled, cored, and cut into 12ths" cookbook:classic_american_apple_pie recipeIngredient "8 ounces cold butter, cut into 1/2 inch pieces" cookbook:classic_american_apple_pie recipeInstructions ["Combine Dough ingredients until it looks mealy. Split in half by weight, shape into 2 disks, and chill one hour.","Toss apples with 1\/4 cup sugar and place in a colander set over a large bowl. Let drain for 1 1\/2 hours.","Transfer liquid from bowl into a saucier and bring to a boil over medium high heat until reduced to 2 tbsp. Set aside.","Toss apples with remaining Filling ingredients. Set aside.","Roll out two disks of crust into rough circles. Place one inside a 9 1\/2 in. to 10 inch tart pan and attach. Add apples in a concentric circle, starting from the outside and working to the inside, making the center slightly taller than the outside. Pour any liquid in the bottom of the bowl over the apples.","Top with other half and snip 3 incisions in the center. Brush top with reduced liquid.","Bake at 425\u00b0 on the floor of the oven in a half sheet pan lined with parchment for 30 minutes. Transfer to the lower rack and bake for another 20 minutes. Remove and cool 4 hours. Serve."] cookbook:classic_american_apple_pie type cookbook:recipes cookbook:classic_american_apple_pie url https://en.wikibooks.org/wiki/Cookbook:Classic_American_Apple_Pie cookbook:classic_pot_roast label "classic pot roast" cookbook:classic_pot_roast label "pot roast" cookbook:classic_pot_roast name "Classic Pot Roast" cookbook:classic_pot_roast recipeCategory category:beef_recipes cookbook:classic_pot_roast recipeCategory category:braised_recipes cookbook:classic_pot_roast recipeCategory category:recipes_with_metric_units cookbook:classic_pot_roast recipeCategory category:stew_recipes cookbook:classic_pot_roast recipeCategory category:vegetable_recipes cookbook:classic_pot_roast recipeIngredient "1 2 1/2 pound (1.1 kg) bottom round roast" cookbook:classic_pot_roast recipeIngredient "1/2 cup beef broth" cookbook:classic_pot_roast recipeIngredient "1/2 cup olive oil, divided" cookbook:classic_pot_roast recipeIngredient "1/2 cup red wine" cookbook:classic_pot_roast recipeIngredient "1/3 - 1/2 cup all-purpose flour" cookbook:classic_pot_roast recipeIngredient "1/4 cup balsamic vinegar" cookbook:classic_pot_roast recipeIngredient "1/4 cup tomato juice" cookbook:classic_pot_roast recipeIngredient "1 large onion, diced" cookbook:classic_pot_roast recipeIngredient "1 tbsp fresh rosemary, finely chopped" cookbook:classic_pot_roast recipeIngredient "2 tbsp fresh oregano, finely chopped" cookbook:classic_pot_roast recipeIngredient "2 tbsp fresh thyme, finely chopped" cookbook:classic_pot_roast recipeIngredient "3 carrots, peeled and cut into 3/4 inch (2 cm) pieces" cookbook:classic_pot_roast recipeIngredient "4 redskin potatoes, quartered" cookbook:classic_pot_roast recipeIngredient "6-8 cloves garlic, smashed and chopped" cookbook:classic_pot_roast recipeIngredient "Salt and freshly ground black pepper" cookbook:classic_pot_roast recipeInstructions ["Season roast liberally with kosher salt and freshly ground black pepper.","In a 6-quart (6 liter) Dutch oven, heat 1\/4 cup olive oil over medium high heat. Add roast and cook until browned on all sides.","Remove to a plate and keep warm.","Add remaining oil and vegetables. Cook until onions are lightly browned around edges.","Remove vegetables and keep warm. Deglaze pan with broth and add remaining ingredients. Reduce heat to low and add vegetables and beef.","Cover and place into a 225F (110C) oven and cook 6 hours. Serve warm."] cookbook:classic_pot_roast type cookbook:recipes cookbook:classic_pot_roast url https://en.wikibooks.org/wiki/Cookbook:Classic_Pot_Roast cookbook:classic_salad name "Classic Salad" cookbook:classic_salad recipeCategory category:salad_recipes cookbook:classic_salad recipeFoodstuff cookbook:cheese cookbook:classic_salad recipeFoodstuff cookbook:lettuce cookbook:classic_salad recipeFoodstuff cookbook:tomato cookbook:classic_salad recipeIngredient "1 cup Chatham Village cheese-and-garlic croutons, broken into small pieces, or 1 cup Rothbury Farms cheese-and-garlic croutons" cookbook:classic_salad recipeIngredient "1 cup crumbled extra-sharp Cheddar cheese (preferably aged at least 1 year)" cookbook:classic_salad recipeIngredient "1 cup raisins (optional)" cookbook:classic_salad recipeIngredient "1 medium to large tomato, or 1 cup cherry or grape tomatoes (cherry tomatoes are spherical or nearly so; grape tomatoes are ellipsoid)" cookbook:classic_salad recipeIngredient "3 large leaves Romaine lettuce" cookbook:classic_salad recipeIngredient "Honey Dijon salad dressing" cookbook:classic_salad recipeInstructions ["Tear the lettuce into small pieces, and place it in a medium-sized bowl.","Slice the tomato into small pieces and let them fall into the bowl. If using cherry or grape tomatoes, sprinkle them over the lettuce.","Sprinkle the crumbled cheese and croutons (and raisins, if desired) over the salad.","Drizzle the salad dressing over the salad.","Enjoy!"] cookbook:classic_salad type cookbook:recipes cookbook:classic_salad url https://en.wikibooks.org/wiki/Cookbook:Classic_Salad cookbook:clay_pot_cooking label "clay pot cooking" cookbook:clay_pot_cooking name "Clay pot cooking" cookbook:clay_pot_cooking name "Clay Pot Cooking" cookbook:clay_pot_cooking type cookbook:cooking_techniques cookbook:clay_pot_cooking url https://en.wikibooks.org/wiki/Cookbook:Clay_pot_cooking cookbook:clay_pot_cooking url https://en.wikibooks.org/wiki/Cookbook:Clay_Pot_Cooking cookbook:clementine label "clementine" cookbook:clotted_cream label "clotted cream" cookbook:clotted_cream name "Clotted Cream" cookbook:clotted_cream type cookbook:ingredients cookbook:clotted_cream url https://en.wikibooks.org/wiki/Cookbook:Clotted_Cream cookbook:cloudberry label "cloudberries" cookbook:cloudberry label "cloudberry" cookbook:clove label "clove" cookbook:clove label "cloves" cookbook:clove label "ground cloves" cookbook:clove label "whole cloves" cookbook:clove name "Clove" cookbook:cloves label "cloves" cookbook:clove type cookbook:ingredients cookbook:clove url https://en.wikibooks.org/wiki/Cookbook:Clove cookbook:cochinita_pibil label "cochinita pibil" cookbook:cochinita_pibil name "Cochinita pibil" cookbook:cochinita_pibil name "Cochinita Pibil" cookbook:cochinita_pibil recipeCategory category:braised_recipes cookbook:cochinita_pibil recipeCategory category:chile_recipes cookbook:cochinita_pibil recipeCategory category:lemon_recipes cookbook:cochinita_pibil recipeCategory category:mexican_recipes cookbook:cochinita_pibil recipeCategory category:orange_recipes cookbook:cochinita_pibil recipeCategory category:pork_recipes cookbook:cochinita_pibil recipeCategory category:recipes_with_metric_units cookbook:cochinita_pibil recipeCookingTechnique cookbook:marinating cookbook:cochinita_pibil recipeCuisine cookbook:cuisine_of_jalisco cookbook:cochinita_pibil recipeCuisine cookbook:cuisine_of_mexico cookbook:cochinita_pibil recipeCuisine cookbook:cuisine_of_yucatan cookbook:cochinita_pibil recipeEquipment cookbook:aluminium_foil cookbook:cochinita_pibil recipeEquipment cookbook:blender cookbook:cochinita_pibil recipeEquipment cookbook:food_processor cookbook:cochinita_pibil recipeFoodstuff cookbook:allspice cookbook:cochinita_pibil recipeFoodstuff cookbook:annatto cookbook:cochinita_pibil recipeFoodstuff cookbook:banana cookbook:cochinita_pibil recipeFoodstuff cookbook:chiles cookbook:cochinita_pibil recipeFoodstuff cookbook:clove cookbook:cochinita_pibil recipeFoodstuff cookbook:cumin cookbook:cochinita_pibil recipeFoodstuff cookbook:garlic cookbook:cochinita_pibil recipeFoodstuff cookbook:lemon cookbook:cochinita_pibil recipeFoodstuff cookbook:orange cookbook:cochinita_pibil recipeFoodstuff cookbook:pepper cookbook:cochinita_pibil recipeFoodstuff cookbook:pork cookbook:cochinita_pibil recipeFoodstuff cookbook:rice cookbook:cochinita_pibil recipeFoodstuff cookbook:salt cookbook:cochinita_pibil recipeFoodstuff cookbook:tortilla cookbook:cochinita_pibil recipeFoodstuff cookbook:vinegar cookbook:cochinita_pibil recipeIngredient "½ cup (120 ml) orange juice" cookbook:cochinita_pibil recipeIngredient "½ cup (120 ml) white vinegar" cookbook:cochinita_pibil recipeIngredient "½ tsp. (8 ml) whole cloves" cookbook:cochinita_pibil recipeIngredient "1 Tbsp. (15 ml) peppercorns" cookbook:cochinita_pibil recipeIngredient "2 habanero chiles (or milder chile)" cookbook:cochinita_pibil recipeIngredient "2 Tbsps. (30 ml) salt" cookbook:cochinita_pibil recipeIngredient "2 tsps. (10 ml) cumin seeds" cookbook:cochinita_pibil recipeIngredient "5 pounds (2.3 kg) pork butt" cookbook:cochinita_pibil recipeIngredient "5 Tbsps. (75 ml) annatto seeds" cookbook:cochinita_pibil recipeIngredient "8 allspice berries" cookbook:cochinita_pibil recipeIngredient "8 cloves of garlic" cookbook:cochinita_pibil recipeIngredient "banana leaves and/or heavy-duty aluminium foil" cookbook:cochinita_pibil recipeIngredient "juice of 5 lemons" cookbook:cochinita_pibil recipeIngredient "splash of tequila" cookbook:cochinita_pibil recipeIngredient "white or Spanish rice, taco shells, or tortillas for serving" cookbook:cochinita_pibil recipeInstructions ["Place the annatto, cumin, peppercorns, allspice, and cloves in a spice grinder and process to a '''fine''' powder. (You can use an electric coffee grinder for the spices, but it will not be suitable for coffee afterwards.)","Remove the seeds and veins from the habanero chiles and chop coarsely. (If you want a hotter dish, leave some of the veins and seeds in. If you want a milder dish, substitute a milder chile.)","Process the orange juice, vinegar, chiles, salt, garlic, and the powder you made in step 1 in a blender or food processor until liquefied. Add the lemon juice and tequila.","Cut the pork into 2 inch (5 cm) chunks. Leave the fat on the meat, to keep the pork moist while roasting; you can remove it after cooking if you wish. Place in a large, self-sealing plastic bag with the marinade. Seal bag and turn to evenly coat the meat. Refrigerate for 8 to 24 hours, turning occasionally.","Heat oven to 325\u00b0 F (160\u00b0 C). Dump the meat and the marinade in a roasting pan lined with banana leaves or foil, making sure to wrap tightly so no steam escapes. If using banana leaves, an outer wrapping with foil will help seal in the steam. Cook for 4 hours. Open packet carefully; the meat should shred easily with a fork.","Serve over rice, or shred and serve with taco shells or tortillas."] cookbook:cochinita_pibil type cookbook:recipes cookbook:cochinita_pibil url https://en.wikibooks.org/wiki/Cookbook:Cochinita_pibil cookbook:cochinita_pibil url https://en.wikibooks.org/wiki/Cookbook:Cochinita_Pibil cookbook:cocido label "cocido" cookbook:cockaigne label "cockaigne" cookbook:cockaigne name "Cockaigne" cookbook:cockaigne recipeCategory category:cooking_techniques cookbook:cockaigne type cookbook:recipes cookbook:cockaigne url https://en.wikibooks.org/wiki/Cookbook:Cockaigne cookbook:cock-a-leekie_soup label "cock-a-leekie soup" cookbook:cockle label "cockle" cookbook:cockles label "cockles" cookbook:cocktail_sauce label "cocktail sauce" cookbook:cocoa_balls difficulty 2 cookbook:cocoa_balls name "Cocoa Balls" cookbook:cocoa_balls recipeCategory category:dessert cookbook:cocoa_balls recipeCategory category:easy_recipes cookbook:cocoa_balls recipeFoodstuff cookbook:almond cookbook:cocoa_balls recipeFoodstuff cookbook:chocolate cookbook:cocoa_balls recipeFoodstuff cookbook:coconut cookbook:cocoa_balls recipeFoodstuff cookbook:honey cookbook:cocoa_balls recipeFoodstuff cookbook:peanut_butter cookbook:cocoa_balls recipeFoodstuff cookbook:raisin cookbook:cocoa_balls recipeFoodstuff cookbook:sunflower_seeds cookbook:cocoa_balls recipeFoodstuff cookbook:vanilla cookbook:cocoa_balls recipeIngredient "1 1/2 cup honey" cookbook:cocoa_balls recipeIngredient "1/2 cup cocoa powder" cookbook:cocoa_balls recipeIngredient "1/2 cup flaxseed" cookbook:cocoa_balls recipeIngredient "1/2 cup white chocolate balls" cookbook:cocoa_balls recipeIngredient "1/2 quart coconut oil" cookbook:cocoa_balls recipeIngredient "1/2 quart peanut butter" cookbook:cocoa_balls recipeIngredient "1 cup sunflower seeds" cookbook:cocoa_balls recipeIngredient "2/3 cup crushed espresso beans" cookbook:cocoa_balls recipeIngredient "2/3 cup raisins" cookbook:cocoa_balls recipeIngredient "3 cups almonds" cookbook:cocoa_balls recipeIngredient "3 tablespoons vanilla" cookbook:cocoa_balls recipeYield 12 cookbook:cocoa_balls totalTime "1 hours" cookbook:cocoa_balls type cookbook:recipes cookbook:cocoa_balls url https://en.wikibooks.org/wiki/Cookbook:Cocoa_Balls cookbook:cocoa_butter label "cocoa butter" cookbook:cocoa_mix name "Cocoa Mix" cookbook:cocoa_mix recipeCategory category:beverage_recipes cookbook:cocoa_mix recipeCategory category:chocolate_recipes cookbook:cocoa_mix recipeCategory category:dairy_recipes cookbook:cocoa_mix recipeCategory category:very_easy_recipes cookbook:cocoa_mix recipeFoodstuff cookbook:chocolate cookbook:cocoa_mix recipeFoodstuff cookbook:milk cookbook:cocoa_mix recipeFoodstuff cookbook:salt cookbook:cocoa_mix recipeFoodstuff cookbook:white_sugar cookbook:cocoa_mix recipeIngredient "½ tsp salt" cookbook:cocoa_mix recipeIngredient "1 cup cocoa powder" cookbook:cocoa_mix recipeIngredient "1 cup white sugar" cookbook:cocoa_mix recipeIngredient "4 cups nonfat dry milk" cookbook:cocoa_mix recipeInstructions ["Combine all ingredients.","Mix thoroughly.","Store in an airtight container."] cookbook:cocoa_mix type cookbook:recipes cookbook:cocoa_mix url https://en.wikibooks.org/wiki/Cookbook:Cocoa_Mix cookbook:coconut_brie label "coconut brie (vegan)" cookbook:coconut_chicken name "Coconut chicken" cookbook:coconut_chicken name "Coconut Chicken" cookbook:coconut_chicken recipeCategory category:caribbean_recipes cookbook:coconut_chicken recipeCategory category:chicken_recipes cookbook:coconut_chicken recipeCategory category:coconut_recipes cookbook:coconut_chicken recipeCategory category:grilled_recipes cookbook:coconut_chicken recipeCategory category:main_course_recipes cookbook:coconut_chicken recipeCategory category:marinade_recipes cookbook:coconut_chicken recipeCategory category:rice_recipes cookbook:coconut_chicken recipeCuisine cookbook:caribbean_cuisines cookbook:coconut_chicken recipeFoodstuff cookbook:butter cookbook:coconut_chicken recipeFoodstuff cookbook:chicken cookbook:coconut_chicken recipeFoodstuff cookbook:clove cookbook:coconut_chicken recipeFoodstuff cookbook:coconut cookbook:coconut_chicken recipeFoodstuff cookbook:ginger cookbook:coconut_chicken recipeFoodstuff cookbook:lime cookbook:coconut_chicken recipeFoodstuff cookbook:mint cookbook:coconut_chicken recipeFoodstuff cookbook:paprika cookbook:coconut_chicken recipeFoodstuff cookbook:salt cookbook:coconut_chicken recipeFoodstuff cookbook:zest cookbook:coconut_chicken recipeIngredient "10 g butter for the rice (optional)" cookbook:coconut_chicken recipeIngredient "1 400 ml tin of coconut milk" cookbook:coconut_chicken recipeIngredient "1 bunch of fresh mint, chopped" cookbook:coconut_chicken recipeIngredient "1 cupful of basmati rice per person" cookbook:coconut_chicken recipeIngredient "1 small knob of fresh ginger grated" cookbook:coconut_chicken recipeIngredient "3 cloves" cookbook:coconut_chicken recipeIngredient "a large sprinkle of paprika" cookbook:coconut_chicken recipeIngredient "chicken legs, breast or wings - skin on is best - sufficient for the number of people you are cooking for." cookbook:coconut_chicken recipeIngredient "pinch of salt" cookbook:coconut_chicken recipeIngredient "the zest and juice of a lime" cookbook:coconut_chicken recipeInstructions ["Stab the chicken in various places to a depth of about \u00bd inch so that they take on the taste from the marinade.","Mix all the contents of the marinade together in a dish and place the chicken into it so that the chicken is covered by the marinade. Leave - turning occasionally - for at least 3 hours, or overnight is possible (i.e.- the longer the better)","Place the chicken pieces on a barbecue, an electric grill or even in the oven, and cook until done, making sure, as they cook, you coat the chicken with plenty of the marinade as you go along. You should aim for a nice crispy skin.","In a large saucepan bring to the boil some salted water, and add the cloves. Put in one cupful of Basmati rice per person and boil until the rice is cooked. Rinse under HOT water (to take out any accumulated starch), take out the cloves and discard, and return the rice to the pan and place on a low heat. Add about 1\/2 cupful of the coconut marinade mixture (or any leftover coconut milk from the tin) to the rice, and heat through slowly.","Add the butter (this is optional) at the last minute and let it melt. If there is any left over, also add a handful of the chopped mint leaves to the rice as well","Fluff up the rice with a fork and place in the middle of your serving plate, place the grilled\/barbecued chicken on top, sprinkle with a squeeze of fresh lime juice, and serve with a green salad. Exquisite !!","You can roast some bananas in the same oven to go with this - either in their skins, or in foil with a little cinnamon!"] cookbook:coconut_chicken type cookbook:recipes cookbook:coconut_chicken url https://en.wikibooks.org/wiki/Cookbook:Coconut_chicken cookbook:coconut_chicken url https://en.wikibooks.org/wiki/Cookbook:Coconut_Chicken cookbook:coconut_chutney label "chutni" cookbook:coconut_chutney label "coconut chutney" cookbook:coconut_chutney name "Coconut Chutney" cookbook:coconut_chutney_(north_indian) label "coconut chutney" cookbook:coconut_chutney_(north_indian) label "coconut chutney (north indian)" cookbook:coconut_chutney_(north_indian) name "Coconut Chutney (North Indian)" cookbook:coconut_chutney_(north_indian) recipeCategory category:chutney_recipes cookbook:coconut_chutney_(north_indian) recipeCategory category:coconut_recipes cookbook:coconut_chutney_(north_indian) recipeCategory category:gluten-free_recipes cookbook:coconut_chutney_(north_indian) recipeCategory category:indian_recipes cookbook:coconut_chutney_(north_indian) recipeCategory category:vegan_recipes cookbook:coconut_chutney_(north_indian) recipeCuisine cookbook:cuisine_of_india cookbook:coconut_chutney_(north_indian) recipeCuisine cookbook:vegan_cuisine cookbook:coconut_chutney_(north_indian) recipeFoodstuff cookbook:chiles cookbook:coconut_chutney_(north_indian) recipeFoodstuff cookbook:cilantro cookbook:coconut_chutney_(north_indian) recipeFoodstuff cookbook:coconut cookbook:coconut_chutney_(north_indian) recipeFoodstuff cookbook:garlic cookbook:coconut_chutney_(north_indian) recipeFoodstuff cookbook:salt cookbook:coconut_chutney_(north_indian) recipeIngredient "½ cup chopped cilantro" cookbook:coconut_chutney_(north_indian) recipeIngredient "½ cup water" cookbook:coconut_chutney_(north_indian) recipeIngredient "½ teaspoon salt" cookbook:coconut_chutney_(north_indian) recipeIngredient "1-2 split green chillies" cookbook:coconut_chutney_(north_indian) recipeIngredient "2 cups fresh shredded coconut" cookbook:coconut_chutney_(north_indian) recipeIngredient "5 cloves garlic" cookbook:coconut_chutney_(north_indian) recipeInstructions ["Grind all ingredients well in a blender.","Coconut Chutney"] cookbook:coconut_chutney_(north_indian) type cookbook:recipes cookbook:coconut_chutney_(north_indian) url https://en.wikibooks.org/wiki/Cookbook:Coconut_Chutney_(North_Indian) cookbook:coconut_chutney recipeCategory category:chutney_recipes cookbook:coconut_chutney recipeCategory category:coconut_recipes cookbook:coconut_chutney recipeCategory category:curry_recipes cookbook:coconut_chutney recipeCategory category:indian_recipes cookbook:coconut_chutney recipeCategory category:vegan_recipes cookbook:coconut_chutney recipeCuisine cookbook:cuisine_of_india cookbook:coconut_chutney recipeCuisine cookbook:vegan_cuisine cookbook:coconut_chutney recipeFoodstuff cookbook:asafoetida cookbook:coconut_chutney recipeFoodstuff cookbook:chickpea cookbook:coconut_chutney recipeFoodstuff cookbook:chiles cookbook:coconut_chutney recipeFoodstuff cookbook:cilantro cookbook:coconut_chutney recipeFoodstuff cookbook:coconut cookbook:coconut_chutney recipeFoodstuff cookbook:curry_leaf cookbook:coconut_chutney recipeFoodstuff cookbook:ginger cookbook:coconut_chutney recipeFoodstuff cookbook:mustard cookbook:coconut_chutney recipeFoodstuff cookbook:oil_and_fat cookbook:coconut_chutney recipeFoodstuff cookbook:salt cookbook:coconut_chutney recipeFoodstuff cookbook:tamarind cookbook:coconut_chutney recipeIngredient "Asafoetida - ¼ tsp" cookbook:coconut_chutney recipeIngredient "Channa dal - 1½ Tbs" cookbook:coconut_chutney recipeIngredient "Cilantro - 1 Tbs, chopped" cookbook:coconut_chutney recipeIngredient "Curry leaves - 3-4, chopped" cookbook:coconut_chutney recipeIngredient "Fresh coconut - 1 cup finely grated" cookbook:coconut_chutney recipeIngredient "Ginger paste, 1 tsp" cookbook:coconut_chutney recipeIngredient "Green hot chili peppers - 6 to 8" cookbook:coconut_chutney recipeIngredient "Mustard seed - ½ tsp" cookbook:coconut_chutney recipeIngredient "Oil - ½ tsp" cookbook:coconut_chutney recipeIngredient "Salt - to taste" cookbook:coconut_chutney recipeIngredient "Tamarind paste - ½ tsp" cookbook:coconut_chutney recipeInstructions ["Dry roast channa dal until browned and allow it to cool.","Grind all the ingredients in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.","For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.","Coconut Chutney (North Indian)"] cookbook:coconut_chutney type cookbook:recipes cookbook:coconut_chutney url https://en.wikibooks.org/wiki/Cookbook:Coconut_Chutney cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) label "bienmesabe" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) name "Bienmesabe" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) name "Coconut Cream and Pound Cake with Moscatel (Bienmesabe)" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeCategory category:cake_recipes cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeCategory category:coconut_recipes cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeCategory category:recipes_with_metric_units cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeFoodstuff cookbook:cinnamon cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeFoodstuff cookbook:coconut cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeFoodstuff cookbook:egg_yolk cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeFoodstuff cookbook:sugar cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeFoodstuff cookbook:wine cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeIngredient "1/2 cup (120g) of sugar" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeIngredient "1 bottle of moscatel wine" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeIngredient "3 or 4 pound cakes (biscochuelo) cut in 1/2in slices" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeIngredient "8 coconuts" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeIngredient "9 egg yolks" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeIngredient "powdered cinnamon" cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) recipeInstructions ["Grate the coconuts. Separate the coconut from the milk of the coconut. Combine the coconut (reserve the milk) with the sugar. Cook until a thick syrup is made. Remove from heat and to allow to rest.","Beat the yolks with a little bit the coconut milk, add this to the syrup. Mix well, return to the heat. Stir constantly until it thickens well. Idea is to obtain a rather thick, very coconutty, coconut cream.","In a glass dish, layer the coconut cr\u00e8me and the pound cake slices soaked in the wine. Continue alternating biscochuelo layers with the coconut cream. Sprinkle the top generously with cinnamon."] cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) type cookbook:recipes cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) url https://en.wikibooks.org/wiki/Cookbook:Bienmesabe cookbook:coconut_cream_and_pound_cake_with_moscatel_(bienmesabe) url https://en.wikibooks.org/wiki/Cookbook:Coconut_Cream_and_Pound_Cake_with_Moscatel_(Bienmesabe) cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) name "Coconut Cream Filled Cake with Meringue (Bienmesabe)" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeCategory category:cake_recipes cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeCategory category:coconut_recipes cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeCategory category:family_heritage_recipes cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeCategory category:recipes_with_metric_units cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "1 1/2 cups sugar" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "1/2 cup coconut milk" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "1/2 cup self rising flour" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "1/2 cup sugar" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "12 tablespoon sugar" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "1/3 cup cornstarch" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "1/4 cup coconut rum" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "1 teaspoon pure vanilla extract" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "2 cups coconut milk" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "2 cups milk" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "3/4 cup sweetened, shredded coconut" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "3 large eggs" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "4 large egg whites" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) recipeIngredient "4 large yolks (reserve whites for meringue)" cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) type cookbook:recipes cookbook:coconut_cream_filled_cake_with_meringue_(bienmesabe) url https://en.wikibooks.org/wiki/Cookbook:Coconut_Cream_Filled_Cake_with_Meringue_(Bienmesabe) cookbook:coconut_crusted_baked_cod label "coconut crusted baked cod" cookbook:coconut_crusted_baked_cod name "Coconut Crusted Baked Cod" cookbook:coconut_crusted_baked_cod recipeCategory category:american_recipes cookbook:coconut_crusted_baked_cod recipeCategory category:baked_recipes cookbook:coconut_crusted_baked_cod recipeCategory category:coconut_recipes cookbook:coconut_crusted_baked_cod recipeCategory category:cod_recipes cookbook:coconut_crusted_baked_cod recipeCategory category:main_course_recipes cookbook:coconut_crusted_baked_cod recipeCuisine cookbook:cuisine_of_the_united_states cookbook:coconut_crusted_baked_cod recipeCuisine cookbook:louisiana_creole_cuisine cookbook:coconut_crusted_baked_cod recipeCuisine cookbook:new_england_cuisine cookbook:coconut_crusted_baked_cod recipeIngredient "1/2 cup coconut milk" cookbook:coconut_crusted_baked_cod recipeIngredient "1 Tbsp. black pepper" cookbook:coconut_crusted_baked_cod recipeIngredient "1 Tbsp. chopped mint" cookbook:coconut_crusted_baked_cod recipeIngredient "1 Tbsp. coconut flakes, lightly toasted" cookbook:coconut_crusted_baked_cod recipeIngredient "1 Tbsp. crushed red pepper flakes" cookbook:coconut_crusted_baked_cod recipeIngredient "1 Tbsp. ginger, chopped" cookbook:coconut_crusted_baked_cod recipeIngredient "1 Tbsp. reduced sodium Soy sauce" cookbook:coconut_crusted_baked_cod recipeIngredient "1 Tbsp. Sesame oil" cookbook:coconut_crusted_baked_cod recipeIngredient "5-3 ounce cod fillets" cookbook:coconut_crusted_baked_cod recipeInstructions ["In Bowl, combine coconut milk, soy sauce, sesame oil, pepper flakes, ginger, and pepper.","Marinate fillets for 15 minutes.","Place fillets on an oiled baking pan.","Bake at 350 degrees for 15 minutes or until flaky.","Garnish with coconut flakes and fresh mint."] cookbook:coconut_crusted_baked_cod type cookbook:recipes cookbook:coconut_crusted_baked_cod url https://en.wikibooks.org/wiki/Cookbook:Coconut_Crusted_Baked_Cod cookbook:coconut_flour label "coconut flour" cookbook:coconut label "coconut" cookbook:coconut label "coconut cream" cookbook:coconut label "coconut milk" cookbook:coconut label "coconut oil" cookbook:coconut label "coconut powder" cookbook:coconut label "desiccated coconut" cookbook:coconut label "dessicated coconut" cookbook:coconut label "grated coconut" cookbook:coconut label "grated coconut or dry coconut flakes" cookbook:coconut label "shredded coconut" cookbook:coconut_milk label "coconut milk" cookbook:coconut_milk name "Coconut Milk" cookbook:coconut_milk type cookbook:ingredients cookbook:coconut_milk url https://en.wikibooks.org/wiki/Cookbook:Coconut_Milk cookbook:coconut name "Coconut" cookbook:coconut name "Coconut Cream" cookbook:coconut_oil label "coconut oil" cookbook:coconut_pudding name "Coconut pudding" cookbook:coconut_pudding name "Coconut Pudding" cookbook:coconut_pudding recipeCategory category:dessert_recipes cookbook:coconut_pudding recipeCategory category:pudding_and_custard_recipes cookbook:coconut_pudding recipeCategory category:recipes_with_metric_units cookbook:coconut_pudding recipeCategory category:thai_recipes cookbook:coconut_pudding recipeCuisine cookbook:cuisine_of_thailand cookbook:coconut_pudding recipeIngredient "China Grass strands- 1/4 cup" cookbook:coconut_pudding recipeIngredient "Condensed milk- 1/2 cup" cookbook:coconut_pudding recipeIngredient "Milk- 2 cups" cookbook:coconut_pudding recipeIngredient "Tender Coconut, fresh- scooped from 2 coconuts" cookbook:coconut_pudding recipeIngredient "Tender coconut water- 1 cup, to melt china-grass strands" cookbook:coconut_pudding recipeInstructions ["Scoop out the tender coconut from 2 coconuts and puree it in a blender, keep aside.","In a saucepan, pour 1 cup tender coconut water and add china-grass strands to it.","Heat the saucepan and let the china-grass strands melt completely.","In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.","To the boiled milk and condensed milk, add the melted china-grass strands, and combine well.","Remove from the flame and let it cool down for at least 5 minutes.","Add the pureed tender coconut to the cooled milk mixture and mix everything well.","Pour the mixture into a cake pan or stainless steel pan.","Keep the pudding at first in the freezer for about 15 minutes or until it begins to set.","After that remove the pudding from the freezer and place it in the refrigerator.","Using a knife gently cut the pudding and serve it in dessert bowls.","You could garnish the pudding with almonds, cashew nuts etc.","4 eggs","425 milliliters of thick coconut milk","115 grams of sugar","1\/2 teaspoon of Jasmin water","Put eggs, coconut milk, sugar and Jasmin water in a dish and beat until foamy.","Pour the mixture into a fireproof dish and place on top of a bamboo steam basket.","Cover the basket and place above a large wok with boiling water. Steam the pudding for 30-40 minutes, or until no longer fluid. If the pudding is boiled too fast, it becomes rubbery.","Take the pudding out of the steamer and allow to cool."] cookbook:coconut_pudding type cookbook:recipes cookbook:coconut_pudding url https://en.wikibooks.org/wiki/Cookbook:Coconut_pudding cookbook:coconut_pudding url https://en.wikibooks.org/wiki/Cookbook:Coconut_Pudding cookbook:coconut_pyramids difficulty 2 cookbook:coconut_pyramids name "Coconut Pyramids" cookbook:coconut_pyramids recipeCategory category:coconut_recipes cookbook:coconut_pyramids recipeCategory category:confection_recipes cookbook:coconut_pyramids recipeCategory category:easy_recipes cookbook:coconut_pyramids recipeCategory category:gluten-free_recipes cookbook:coconut_pyramids recipeCategory category:recipes_with_images cookbook:coconut_pyramids recipeFoodstuff cookbook:castor_sugar cookbook:coconut_pyramids recipeFoodstuff cookbook:cherry cookbook:coconut_pyramids recipeFoodstuff cookbook:coconut cookbook:coconut_pyramids recipeFoodstuff cookbook:egg cookbook:coconut_pyramids recipeIngredient "100g desiccated coconut" cookbook:coconut_pyramids recipeIngredient "1 egg" cookbook:coconut_pyramids recipeIngredient "50g castor sugar" cookbook:coconut_pyramids recipeIngredient "(Optional) a few drops pink food colouring" cookbook:coconut_pyramids recipeIngredient "(Optional) approx. 6 glacé cherries" cookbook:coconut_pyramids recipeInstructions ["Preheat oven to 180\u00b0C","Mix the caster sugar and desiccated coconut in a bowl.","Beat the egg in another bowl.","Add the egg (and food colouring if using) to the dry ingredients, and stir until evenly mixed.","Form into 6 or 7 pyramids using your hands or an egg cup, and place on a lined baking sheet (or use cupcake cases).","Lightly press a glac\u00e9 cherry (if using) into the top of each pyramid.","Bake for 15-20 minutes until a pale golden-brown."] cookbook:coconut_pyramids recipeYield 6 cookbook:coconut_pyramids totalTime "20 minutes" cookbook:coconut_pyramids type cookbook:recipes cookbook:coconut_pyramids url https://en.wikibooks.org/wiki/Cookbook:Coconut_Pyramids cookbook:coconut recipeCategory category:featured_ingredients cookbook:coconut recipeCategory category:nuts_and_seeds cookbook:coconut_rice difficulty 2 cookbook:coconut_rice label "coconut rice" cookbook:coconut_rice name "Coconut rice" cookbook:coconut_rice name "Coconut Rice" cookbook:coconut_rice_(nasi_lemak) label "nasi lemak" cookbook:coconut_rice_(nasi_lemak) name "Coconut Rice (Nasi Lemak)" cookbook:coconut_rice_(nasi_lemak) name "Nasi lemak" cookbook:coconut_rice_(nasi_lemak) name "Nasi Lemak" cookbook:coconut_rice_(nasi_lemak) recipeCategory category:coconut_recipes cookbook:coconut_rice_(nasi_lemak) recipeCategory category:malaysian_recipes cookbook:coconut_rice_(nasi_lemak) recipeCategory category:recipes_with_metric_units cookbook:coconut_rice_(nasi_lemak) recipeCategory category:rice_recipes cookbook:coconut_rice_(nasi_lemak) recipeCuisine cookbook:cuisine_of_malaysia cookbook:coconut_rice_(nasi_lemak) recipeFoodstuff cookbook:coconut_milk cookbook:coconut_rice_(nasi_lemak) recipeIngredient "6 cup (1450ml) basmati rice" cookbook:coconut_rice_(nasi_lemak) recipeIngredient "7 cup (1680ml) coconut milk" cookbook:coconut_rice_(nasi_lemak) recipeIngredient "Optional: 1-2 pandan leaves tied in a knot" cookbook:coconut_rice_(nasi_lemak) recipeIngredient "Optional: 2 inch piece of fresh ginger root" cookbook:coconut_rice_(nasi_lemak) recipeIngredient "Salt." cookbook:coconut_rice_(nasi_lemak) recipeInstructions ["Clean the rice and set it aside.","Meanwhile put the coconut milk on the stove and add the salt for slightly more salty.","Add the rice (pandan leaves and ginger optional) and let it simmer until the coconut milk evaporates.","Cover it with lid and let it for about 15 minutes until it is well cooked."] cookbook:coconut_rice_(nasi_lemak) type cookbook:recipes cookbook:coconut_rice_(nasi_lemak) url https://en.wikibooks.org/wiki/Cookbook:Coconut_Rice_(Nasi_Lemak) cookbook:coconut_rice_(nasi_lemak) url https://en.wikibooks.org/wiki/Cookbook:Nasi_lemak cookbook:coconut_rice_(nasi_lemak) url https://en.wikibooks.org/wiki/Cookbook:Nasi_Lemak cookbook:coconut_rice recipeCategory category:boiled_recipes cookbook:coconut_rice recipeCategory category:coconut_recipes cookbook:coconut_rice recipeCategory category:easy_recipes cookbook:coconut_rice recipeCategory category:indian_recipes cookbook:coconut_rice recipeCategory category:indonesian_recipes cookbook:coconut_rice recipeCategory category:recipes_needing_photos cookbook:coconut_rice recipeCategory category:recipes_with_metric_units cookbook:coconut_rice recipeCategory category:rice_recipes cookbook:coconut_rice recipeCategory category:side_dish_recipes cookbook:coconut_rice recipeCuisine cookbook:cuisine_of_india cookbook:coconut_rice recipeCuisine cookbook:cuisine_of_indonesia cookbook:coconut_rice recipeFoodstuff cookbook:chickpea cookbook:coconut_rice recipeFoodstuff cookbook:chiles cookbook:coconut_rice recipeFoodstuff cookbook:coconut cookbook:coconut_rice recipeFoodstuff cookbook:curry_leaf cookbook:coconut_rice recipeFoodstuff cookbook:ginger cookbook:coconut_rice recipeFoodstuff cookbook:mustard cookbook:coconut_rice recipeFoodstuff cookbook:rice cookbook:coconut_rice recipeIngredient "0.5 cup of fresh/frozen grated coconut or dry coconut flakes" cookbook:coconut_rice recipeIngredient "1 teaspoon black mustard seed" cookbook:coconut_rice recipeIngredient "1 teaspoon Chana dhal" cookbook:coconut_rice recipeIngredient "2 dry red chilies" cookbook:coconut_rice recipeIngredient "2 pandan leaves" cookbook:coconut_rice recipeIngredient "2 red shallots" cookbook:coconut_rice recipeIngredient "2 slices of fresh ginger" cookbook:coconut_rice recipeIngredient "2 teaspoon oil" cookbook:coconut_rice recipeIngredient "300 grams of white long-grain rice" cookbook:coconut_rice recipeIngredient "400 ml of coconut milk" cookbook:coconut_rice recipeIngredient "5-7 cups of cooked, cooled white long grain rice (light and fluffy)" cookbook:coconut_rice recipeIngredient "7-10 curry leaves" cookbook:coconut_rice recipeIngredient "a few cashews" cookbook:coconut_rice recipeIngredient "a pinpoint of fenugreek seed" cookbook:coconut_rice recipeIngredient "salt to taste" cookbook:coconut_rice recipeInstructions ["Wash the rice and cook it (either in rice cooker or over the stove) until light and fluffy.","Let it cool and firm up a bit. May also use leftover white rice from previous day.","Heat the oil with the mustard seeds in a covered saut\u00e9 pan.","When the mustard seeds have finished popping, add the other ingredients and lightly toast them in the oil till they change to a golden color.","Then add the seasonings to cooked rice, mix well and serve.","Serves about 4-6 people."] cookbook:coconut_rice recipeYield 4-6 cookbook:coconut_rice totalTime "20 minutes" cookbook:coconut_rice type cookbook:recipes cookbook:coconut_rice url https://en.wikibooks.org/wiki/Cookbook:Coconut_rice cookbook:coconut_rice url https://en.wikibooks.org/wiki/Cookbook:Coconut_Rice cookbook:coconut_rum-battered_shrimp name "Coconut Rum-Battered Shrimp" cookbook:coconut_rum-battered_shrimp name "Rum-Battered Shrimp" cookbook:coconut_rum-battered_shrimp recipeCategory category:cayenne_recipes cookbook:coconut_rum-battered_shrimp recipeCategory category:coconut_recipes cookbook:coconut_rum-battered_shrimp recipeCategory category:deep_fried_recipes cookbook:coconut_rum-battered_shrimp recipeCategory category:main_course_recipes cookbook:coconut_rum-battered_shrimp recipeCategory category:rum_recipes cookbook:coconut_rum-battered_shrimp recipeCategory category:shrimp_recipes cookbook:coconut_rum-battered_shrimp recipeIngredient "1 1/2 tsp cayenne pepper" cookbook:coconut_rum-battered_shrimp recipeIngredient "1 cup dark rum" cookbook:coconut_rum-battered_shrimp recipeIngredient "1 lemon, halved" cookbook:coconut_rum-battered_shrimp recipeIngredient "1 tsp salt" cookbook:coconut_rum-battered_shrimp recipeIngredient "24 large (15/20) peeled deveined butterflied shrimp" cookbook:coconut_rum-battered_shrimp recipeIngredient "2 Tbsp smoked paprika" cookbook:coconut_rum-battered_shrimp recipeIngredient "2 tsp freshly ground black pepper" cookbook:coconut_rum-battered_shrimp recipeIngredient "Oil for deep-frying" cookbook:coconut_rum-battered_shrimp recipeIngredient "Sweetened shredded coconut, or shredded fresh coconut" cookbook:coconut_rum-battered_shrimp recipeInstructions ["Combine rum and seasonings. Pour over shrimp and refrigerate for at least 30 minutes, 8 hours for most. (the alcohol will cook it after that)","Dredge shrimp in coconut. Let rest at room temperature 2-3 minutes.","Heat oil to 350F. Fry shrimp 6 at a time 3 minutes. Drain on a cooling rack above a sheet pan. Squeeze some lemon juice over and serve warm."] cookbook:coconut_rum-battered_shrimp type cookbook:recipes cookbook:coconut_rum-battered_shrimp url https://en.wikibooks.org/wiki/Cookbook:Coconut_Rum-Battered_Shrimp cookbook:coconut_rum-battered_shrimp url https://en.wikibooks.org/wiki/Cookbook:Rum-Battered_Shrimp cookbook:coconut_sugar label "coconut sugar" cookbook:coconut type cookbook:fruits cookbook:coconut type cookbook:ingredients cookbook:coconut url https://en.wikibooks.org/wiki/Cookbook:Coconut cookbook:coconut url https://en.wikibooks.org/wiki/Cookbook:Coconut_Cream cookbook:coddle name "Coddle" cookbook:coddle recipeCategory category:bacon_recipes cookbook:coddle recipeCategory category:boiled_recipes cookbook:coddle recipeCategory category:irish_recipes cookbook:coddle recipeCategory category:main_course_recipes cookbook:coddle recipeCategory category:potato_recipes cookbook:coddle recipeCategory category:sausage_recipes cookbook:coddle recipeCuisine cookbook:cuisine_of_ireland cookbook:coddle recipeIngredient "250 g rashers/bacon bits" cookbook:coddle recipeIngredient "2 medium onions" cookbook:coddle recipeIngredient "300 ml chicken stock or water" cookbook:coddle recipeIngredient "550 g sausages" cookbook:coddle recipeIngredient "6 medium sized potatoes" cookbook:coddle recipeIngredient "salt and pepper" cookbook:coddle recipeInstructions ["Chop the rashers into 3 cm pieces. Boil the bacon, onions and sausages in some of the stock so that they are completely submerged for about 5 minutes.","Add the potatoes, cut if necessary to bite sizes, and add the rest of the stock.","Bring to the boil and simmer for about 1 hour, or until the potatoes have started to disintegrate, thickening the broth.","Add salt pepper to serve. Goes well with soda bread or brown bread.","Can be stored in fridge and reheated in microwave."] cookbook:coddle type cookbook:recipes cookbook:coddle url https://en.wikibooks.org/wiki/Cookbook:Coddle cookbook:cod label "cod" cookbook:cod label "salty ripped cod" cookbook:cod name "Cod" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) label "brandade de morue de nîmes" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) name "Brandade de Morue" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) name "Cod, Olive Oil, and Cream Sauce (Brandade de Morue)" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeCategory category:baking_recipes cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeCategory category:casserole_recipes cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeCategory category:cod_recipes cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeCategory category:fish_recipes cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeCategory category:french_recipes cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeCategory category:recipes_with_metric_units cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeCuisine cookbook:cuisine_of_france cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeEquipment cookbook:grater cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeFoodstuff cookbook:cream cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeFoodstuff cookbook:garlic cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeFoodstuff cookbook:lemon_juice cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeFoodstuff cookbook:milk cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeFoodstuff cookbook:olive_oil cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeFoodstuff cookbook:onion cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeFoodstuff cookbook:pepper cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeFoodstuff cookbook:salt_cod cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeIngredient "½ cup milk or heavy cream" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeIngredient "1 cup olive oil" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeIngredient "1 cup onion, finely chopped" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeIngredient "1 lb. salt cod, skinless and boneless" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeIngredient "1 tbs. fresh lemon juice, or to taste" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeIngredient "2 cloves garlic, pressed or grated with a microplane" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeIngredient "pepper" cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) recipeInstructions ["Place the salt cod in a large bowl of cold water.","Soak for 24 hours, changing the water several times.","When the fish has completely rehydrated, it is ready for the next step.","Poach the cod in plain water for 25 minutes or until it flakes easily when tested.","Drain and break it into pieces.","Cook the onion in olive oil over low heat until translucent.","In a food processor, pur\u00e9e the cod, onion and garlic with half of the olive oil.","With the motor running add the milk or cream, rest of the oil, lemon juice and pepper.","Blend until smooth.","If it is too thick, thin with milk or cream."] cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) type cookbook:recipes cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) url https://en.wikibooks.org/wiki/Cookbook:Brandade_de_Morue cookbook:cod,_olive_oil,_and_cream_sauce_(brandade_de_morue) url https://en.wikibooks.org/wiki/Cookbook:Cod,_Olive_Oil,_and_Cream_Sauce_(Brandade_de_Morue) cookbook:cod recipeCategory category:basic_foodstuffs cookbook:cod recipeCategory category:featured_ingredients cookbook:cod recipeCategory category:saltwater_fish cookbook:cod type cookbook:basic_foodstuffs cookbook:cod type cookbook:featured_ingredients cookbook:cod type cookbook:ingredients cookbook:cod type cookbook:saltwater_fish cookbook:cod url https://en.wikibooks.org/wiki/Cookbook:Cod cookbook:coffee_cake,_chocolate_chip recipeCategory category:chocolate_recipes cookbook:coffee_cake,_chocolate_chip type cookbook:recipes cookbook:coffee_cake name "Coffee Cake" cookbook:coffee_cake recipeIngredient "1 1/2 cup butter or margarine, softened" cookbook:coffee_cake recipeIngredient "1 1/2 cups sugar, divided" cookbook:coffee_cake recipeIngredient "1/2 teaspoon baking soda" cookbook:coffee_cake recipeIngredient "1/4 cup chopped pecans" cookbook:coffee_cake recipeIngredient "1/4 cup milk" cookbook:coffee_cake recipeIngredient "1/4 teaspoon salt" cookbook:coffee_cake recipeIngredient "1 (8 ounce) package cream cheese, softened" cookbook:coffee_cake recipeIngredient "1 cup semisweet chocolate chips" cookbook:coffee_cake recipeIngredient "1 teaspoon baking powder" cookbook:coffee_cake recipeIngredient "1 teaspoon ground cinnamon" cookbook:coffee_cake recipeIngredient "1 teaspoon vanilla extract" cookbook:coffee_cake recipeIngredient "2 cups all-purpose flour" cookbook:coffee_cake recipeIngredient "2 cups fresh raspberries" cookbook:coffee_cake recipeIngredient "2 eggs" cookbook:coffee_cake recipeInstructions ["In a large mixing bowl, add the butter, cream cheese and 1-1\/4 cups of sugar, beat until creamy. Then beat in eggs and vanilla.","In a separate dish, combine the flour, baking powder, baking soda and salt; slowly add it to the creamed mixture alternately with the milk. Stir in chocolate chips. Gently fold in the raspberries.","Pour batter into a greased 9x13 pan. With a fork, mash brown sugar, cinnamon and remaining butter until chunky, mix in pecans if desired. sprinkle over batter.","Bake at 350 degrees Fahrenheit for 50-55 minutes or until a toothpick inserted in several places comes out clean. Cool for 15 minutes. Carefully run a knife or spatula around the edge of the pan to loosen. Cool completely before cutting.<\/text>"] cookbook:coffee_cake type cookbook:recipes cookbook:coffee_cake url https://en.wikibooks.org/wiki/Cookbook:Coffee_Cake cookbook:coffee_chocolate_mousse difficulty 3 cookbook:coffee_chocolate_mousse label "coffee chocolate mousse" cookbook:coffee_chocolate_mousse name "Coffee Chocolate Mousse" cookbook:coffee_chocolate_mousse recipeCategory category:chocolate_recipes cookbook:coffee_chocolate_mousse recipeCategory category:coffee_recipes cookbook:coffee_chocolate_mousse recipeCategory category:desserts cookbook:coffee_chocolate_mousse recipeCategory category:medium_difficulty_recipes cookbook:coffee_chocolate_mousse recipeCategory category:mousse_recipes cookbook:coffee_chocolate_mousse recipeCategory category:recipes_with_images cookbook:coffee_chocolate_mousse recipeCategory category:recipes_with_metric_units cookbook:coffee_chocolate_mousse recipeCategory category:refrigerated_recipes cookbook:coffee_chocolate_mousse recipeInstructions ["Cook egg yolk, sugar and milk on low flame for about 10 minutes.","Add cream, instant coffee powder and gelatin and mix well.","Beat the egg whites in a bowl till they are fluffy. Fold in the egg yolk mix.","Garnish with grated chocolate.","Refrigerate for an hour and serve chilled."] cookbook:coffee_chocolate_mousse recipeYield 2 cookbook:coffee_chocolate_mousse totalTime "15 minutes" cookbook:coffee_chocolate_mousse type cookbook:recipes cookbook:coffee_chocolate_mousse url https://en.wikibooks.org/wiki/Cookbook:Coffee_Chocolate_Mousse cookbook:coffee_concentrate difficulty 1 cookbook:coffee_concentrate label "coffee concentrate" cookbook:coffee_concentrate name "Coffee concentrate" cookbook:coffee_concentrate recipeCategory category:beverage_recipes cookbook:coffee_concentrate recipeCategory category:very_easy_recipes cookbook:coffee_concentrate recipeFoodstuff cookbook:chicory cookbook:coffee_concentrate recipeIngredient "1 pound ground coffee OR coffee and chicory blend" cookbook:coffee_concentrate recipeIngredient "2 1 gallon jars" cookbook:coffee_concentrate recipeIngredient "3.5 quarts mineral water" cookbook:coffee_concentrate recipeIngredient "cheese cloth" cookbook:coffee_concentrate recipeIngredient "sieve" cookbook:coffee_concentrate recipeInstructions ["Add coffee grounds to jar.","Pour mineral water over grounds, stirring only to ensure all coffee is wet.","Let mixture stand for 10-12 hours (best to let it sit over night).","Line sieve with cheesecloth and place or hold over other jar. Pour coffee mixture into sieve, allowing grounds to collect.","Discard coffee grinds and store coffee concentrate in the refrigerator. It will keep for two to three weeks.","To prepare coffee from concentrate, use a ratio of concentrate:water of 1:2 or 1:3 depending on taste.<\/text>"] cookbook:coffee_concentrate recipeYield 8-10 servings cookbook:coffee_concentrate totalTime "prep: 12.5 hours" cookbook:coffee_concentrate type cookbook:recipes cookbook:coffee_concentrate url https://en.wikibooks.org/wiki/Cookbook:Coffee_concentrate cookbook:coffee label "'''coffee'''" cookbook:coffee label "coffee" cookbook:coffee label "coffee beans" cookbook:coffee label "espresso powder" cookbook:coffee label "instant coffee" cookbook:coffee label "instant coffee powder" cookbook:coffee label "instant espresso coffee" cookbook:coffee name "Coffee" cookbook:coffee recipeCategory category:coffee_recipes cookbook:coffee recipeCategory category:featured_ingredient_candidate cookbook:coffee_rum_glazed_apples name "Coffee Rum Glazed Apples" cookbook:coffee_rum_glazed_apples recipeCategory category:apple_recipes cookbook:coffee_rum_glazed_apples recipeCategory category:coffee_recipes cookbook:coffee_rum_glazed_apples recipeCategory category:rum_recipes cookbook:coffee_rum_glazed_apples recipeIngredient "2 tbsp coffee liqueur" cookbook:coffee_rum_glazed_apples recipeIngredient "2 tbsp dark rum" cookbook:coffee_rum_glazed_apples recipeIngredient "3/4 cup strong coffee, cooled" cookbook:coffee_rum_glazed_apples recipeIngredient "3 Honeycrisp apples, peeled, cored, and sliced into 12ths" cookbook:coffee_rum_glazed_apples recipeIngredient "3 tbsp sugar" cookbook:coffee_rum_glazed_apples recipeIngredient "3 tbsp unsalted butter" cookbook:coffee_rum_glazed_apples recipeIngredient "Pinch of salt" cookbook:coffee_rum_glazed_apples recipeInstructions ["Melt 1 tbsp butter in a stainless steel skillet over medium heat. Add apples and saut\u00e9 just until browned around edges. Remove and keep warm.","Meanwhile, combine liqueurs. Add to pan, turn heat off, and ignite. Bring to a boil and start scraping browned bits.","Add remaining ingredients to pan and bring to a boil over medium heat until reduced by 1\/3. Add apples and toss to coat. Serve warm."] cookbook:coffee_rum_glazed_apples type cookbook:recipes cookbook:coffee_rum_glazed_apples url https://en.wikibooks.org/wiki/Cookbook:Coffee_Rum_Glazed_Apples cookbook:coffee type cookbook:featured_ingredient_candidate cookbook:coffee type cookbook:ingredients cookbook:coffee url https://en.wikibooks.org/wiki/Cookbook:Coffee cookbook:cognac_beef_stew name "Cognac Beef Stew" cookbook:cognac_beef_stew recipeCategory category:beef_recipes cookbook:cognac_beef_stew recipeCategory category:cognac_recipes cookbook:cognac_beef_stew recipeCategory category:recipes_with_metric_units cookbook:cognac_beef_stew recipeCategory category:stew_recipes cookbook:cognac_beef_stew recipeFoodstuff cookbook:bay_leaf cookbook:cognac_beef_stew recipeFoodstuff cookbook:beef cookbook:cognac_beef_stew recipeFoodstuff cookbook:flour cookbook:cognac_beef_stew recipeFoodstuff cookbook:olive_oil cookbook:cognac_beef_stew recipeFoodstuff cookbook:pepper cookbook:cognac_beef_stew recipeFoodstuff cookbook:wine cookbook:cognac_beef_stew recipeIngredient "1/2 cup cognac" cookbook:cognac_beef_stew recipeIngredient "1/2 pound (225 g) redskin potatoes, quartered" cookbook:cognac_beef_stew recipeIngredient "1/4 cup chicken broth" cookbook:cognac_beef_stew recipeIngredient "1 cup red wine" cookbook:cognac_beef_stew recipeIngredient "1 cup tomato paste" cookbook:cognac_beef_stew recipeIngredient "1 onion, chopped" cookbook:cognac_beef_stew recipeIngredient "1 tbsp black pepper" cookbook:cognac_beef_stew recipeIngredient "1 tbsp salt" cookbook:cognac_beef_stew recipeIngredient "1 tbsp smoked paprika" cookbook:cognac_beef_stew recipeIngredient "2 pounds (1 kg) beef stew meat, cut into 2 in. (5 cm) cubes" cookbook:cognac_beef_stew recipeIngredient "2 tbsp butter" cookbook:cognac_beef_stew recipeIngredient "2 tbsp minced garlic" cookbook:cognac_beef_stew recipeIngredient "2 tbsp olive oil" cookbook:cognac_beef_stew recipeIngredient "2 tbsp Worcestershire sauce" cookbook:cognac_beef_stew recipeIngredient "3 bay leaves" cookbook:cognac_beef_stew recipeIngredient "8 sprigs thyme" cookbook:cognac_beef_stew recipeIngredient "All-purpose flour, as needed" cookbook:cognac_beef_stew recipeInstructions ["Dredge beef in flour. Heat oil in a 6-quart Dutch oven.","Working in batches, add beef and thoroughly brown on all sides.","Remove beef and add cognac. Bring to a boil and ignite. Deglaze pan by scraping the bottom.","Once reduced by half, remove and pour over beef.","Melt butter over medium heat and add onion. Cook 1-2 minutes before adding garlic. Saut\u00e9 until pale gold color is achieved.","Add everything else and place in a 250\u00b0F (120C) oven and bake 5 hours. Let rest 10 minutes and serve."] cookbook:cognac_beef_stew type cookbook:recipes cookbook:cognac_beef_stew url https://en.wikibooks.org/wiki/Cookbook:Cognac_Beef_Stew cookbook:cola_bbq_chicken label "cola bbq chicken" cookbook:cola_bbq_chicken name "Cola BBQ Chicken" cookbook:cola_bbq_chicken recipeCategory category:barbecue_recipes cookbook:cola_bbq_chicken recipeCategory category:chicken_recipes cookbook:cola_bbq_chicken recipeCategory category:grilled_recipes cookbook:cola_bbq_chicken recipeCategory category:main_course_recipes cookbook:cola_bbq_chicken recipeIngredient "1/4 cup Barbecue Chicken Rub" cookbook:cola_bbq_chicken recipeIngredient "1 cup Cola BBQ Sauce" cookbook:cola_bbq_chicken recipeIngredient "4 each boneless skinless chicken breasts and chicken drumsticks" cookbook:cola_bbq_chicken recipeInstructions ["Season chicken with Rub.","Refrigerate for at least 1 hour.","Preheat grill for medium heat.","Place chicken on grill and turn often, basting with sauce every time the chicken is turned until internal temperature reaches 165\u00b0 inside the breast and 170\u00b0 in the drumstick.","Rest 15 minutes; serve."] cookbook:cola_bbq_chicken type cookbook:recipes cookbook:cola_bbq_chicken url https://en.wikibooks.org/wiki/Cookbook:Cola_BBQ_Chicken cookbook:cola_bbq_sauce label "cola bbq sauce" cookbook:cola_bbq_sauce name "Cola BBQ Sauce" cookbook:cola_bbq_sauce recipeCategory category:barbecue_sauce_recipes cookbook:cola_bbq_sauce recipeIngredient "1 1/2 cans good cola (recommended: Pepsi)" cookbook:cola_bbq_sauce recipeIngredient "1/2 cup soy sauce" cookbook:cola_bbq_sauce recipeIngredient "1/4 cup cider vinegar" cookbook:cola_bbq_sauce recipeIngredient "1/4 cup Worcestershire sauce" cookbook:cola_bbq_sauce recipeIngredient "1 bottle ketchup" cookbook:cola_bbq_sauce recipeIngredient "Hot sauce, to taste" cookbook:cola_bbq_sauce recipeInstructions ["Combine all ingredients and bring to a boil over high heat for 10 minutes.","Store refrigerated in a nonreactive container for up to 1 week."] cookbook:cola_bbq_sauce type cookbook:recipes cookbook:cola_bbq_sauce url https://en.wikibooks.org/wiki/Cookbook:Cola_BBQ_Sauce cookbook:cola_cake label "cola cake" cookbook:cola_cake name "Cola Cake" cookbook:cola_cake recipeCategory category:baking_recipes cookbook:cola_cake recipeCategory category:cake_recipes cookbook:cola_cake recipeCategory category:chocolate_recipes cookbook:cola_cake recipeCategory category:frosting_and_icing_recipes cookbook:cola_cake type cookbook:recipes cookbook:cola_cake url https://en.wikibooks.org/wiki/Cookbook:Cola_Cake cookbook:cola_de_mono name "Cola de mono" cookbook:cola_de_mono name "Cola de Mono" cookbook:cola_de_mono recipeCategory category:beverage_recipes cookbook:cola_de_mono recipeCategory category:chilean_recipes cookbook:cola_de_mono recipeCuisine cookbook:cuisine_of_chile cookbook:cola_de_mono recipeIngredient "1/2 cup of water" cookbook:cola_de_mono recipeIngredient "12 sugar spoonfuls" cookbook:cola_de_mono recipeIngredient "1/4 L of Chilean brandy" cookbook:cola_de_mono recipeIngredient "1 nutmeg" cookbook:cola_de_mono recipeIngredient "2 cinnamon sticks" cookbook:cola_de_mono recipeIngredient "4 cloves" cookbook:cola_de_mono recipeIngredient "4 coffee spoonfuls" cookbook:cola_de_mono recipeIngredient "9 cups of milk (approximately 2/4 L)" cookbook:cola_de_mono recipeInstructions ["Mix the nutmeg, the cloves and the cinnamon in a small pot with the water.","Boil the mix for 10 minutes. Then, take out the ingredients from the water, although it is better to leave them there.","Throw the water into a pot with a capacity of 3 liters.","Dissolve the coffee and add some more water and sugar.","As soon as the sugar gets dissolved, add the rest of the milk and the Chilean brandy.","Subsequently, bottle the Cola de Mono and put it on your refrigerator."] cookbook:cola_de_mono recipeYield 12 persons cookbook:cola_de_mono totalTime "30 minutes" cookbook:cola_de_mono type cookbook:recipes cookbook:cola_de_mono url https://en.wikibooks.org/wiki/Cookbook:Cola_de_mono cookbook:cola_de_mono url https://en.wikibooks.org/wiki/Cookbook:Cola_de_Mono cookbook:colander label "colander" cookbook:colander name "Colander" cookbook:colander name "Collander" cookbook:colander type cookbook:cookbook/equipment cookbook:colander url https://en.wikibooks.org/wiki/Cookbook:Colander cookbook:colander url https://en.wikibooks.org/wiki/Cookbook:Collander cookbook:colcannon label "colcannon" cookbook:colcannon name "Colcannon" cookbook:colcannon recipeCategory category:irish_recipes cookbook:colcannon recipeCategory category:potato_recipes cookbook:colcannon recipeCategory category:scottish_recipes cookbook:colcannon recipeCuisine cookbook:cuisine_of_ireland cookbook:colcannon recipeCuisine cookbook:cuisine_of_scotland cookbook:colcannon recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:colcannon recipeFoodstuff cookbook:nutmeg cookbook:colcannon recipeIngredient "125 g unsalted butter" cookbook:colcannon recipeIngredient "150 ml single cream" cookbook:colcannon recipeIngredient "200 g mature Gouda cheese grated" cookbook:colcannon recipeIngredient "2 small leeks, or a bunch of spring onion tops, chopped" cookbook:colcannon recipeIngredient "450 g potatoes - floury Maris Piper or Golden Wonders are best; leave skin on if you want" cookbook:colcannon recipeIngredient "450 g shredded cabbage - white or savoy" cookbook:colcannon recipeIngredient "Mace/ Paprika" cookbook:colcannon recipeIngredient "Salt and pepper" cookbook:colcannon recipeInstructions ["Boil or steam the potatoes, until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble. Mash the crumbled potatoes up with a fork and season with the salt, pepper and mace\/paprika, before stirring in the cream. Add 100g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.","Blanch the cabbage in boiling water for 2 minutes and drain. Fry the leeks\/onion tops in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes. Spoon the cabbage into the bowl and mix with the mashed potatoes.","Stir the gouda into the mix, leaving a little to coat the top, and put the bowl in an oven on 2\/3 heat for 20 minutes or until the cheese is melted.","Equal amounts of cooked Potato and Cabbage.","Butter.","Salt and Pepper.","Melt a piece of butter or dripping in a saucepan, allowing approximately one ounce to one pound vegetables.","Mix all the ingredients together, heat throughly and serve."] cookbook:colcannon recipeNotes "* The mixture may be turned into a greased pie-dish, sprinkled with grated cheese, dotted with butter or margarine, and browned in a hot oven. * Is especially good with dark greens such as savoy cabbage or kale. " cookbook:colcannon type cookbook:ingredients cookbook:colcannon type cookbook:vegetable cookbook:colcannon url https://en.wikibooks.org/wiki/Cookbook:Colcannon cookbook:cold_storage label "cold storage" cookbook:cold_water_candy_test label "cold water candy test" cookbook:cold_water_candy_test label "cold water is brittle" cookbook:cold_water_candy_test name "Cold Water Candy Test" cookbook:cold_water_candy_test recipeCategory category:confectionery cookbook:cold_water_candy_test#soft_crack label "soft crack stage" cookbook:cold_water_candy_test type cookbook:confectionery cookbook:cold_water_candy_test type cookbook:cooking_techniques cookbook:cold_water_candy_test url https://en.wikibooks.org/wiki/Cookbook:Cold_Water_Candy_Test cookbook:coleslaw difficulty 1 cookbook:coleslaw_ii name "Best Coleslaw Ever" cookbook:coleslaw_ii name "Coleslaw II" cookbook:coleslaw_ii recipeCategory category:cabbage_recipes cookbook:coleslaw_ii recipeCategory category:mayonnaise_recipes cookbook:coleslaw_ii recipeCategory category:salad_recipes cookbook:coleslaw_ii recipeCategory category:side_dish_recipes cookbook:coleslaw_ii recipeCategory category:vinegar_recipes cookbook:coleslaw_ii recipeIngredient "1/2 cup mayonnaise" cookbook:coleslaw_ii recipeIngredient "1/2 tsp freshly ground celery seed" cookbook:coleslaw_ii recipeIngredient "1/4 cup apple cider vinegar" cookbook:coleslaw_ii recipeIngredient "1/4 head napa cabbage, shredded" cookbook:coleslaw_ii recipeIngredient "1/4 head red cabbage, shredded" cookbook:coleslaw_ii recipeIngredient "1/4 tsp freshly ground cumin" cookbook:coleslaw_ii recipeIngredient "1 tbs dry mustard powder" cookbook:coleslaw_ii recipeIngredient "1 tsp freshly ground coriander" cookbook:coleslaw_ii recipeIngredient "Salt" cookbook:coleslaw_ii recipeInstructions ["Toss cabbage with a few big handfuls of kosher salt. Place in a colander in a bowl and let sit at room temperature 2 hours.","Drain cabbage. Rinse with clean water and let them go for a spin in your salad spinner until relatively dry.","Combine vinegar and spices. Microwave on high until mixture comes to a boil.","Fold in mayonnaise and cabbage. Chill until cold. Serve chilled with something Southern, like fried chicken or some ribs."] cookbook:coleslaw_ii type cookbook:recipes cookbook:coleslaw_ii url https://en.wikibooks.org/wiki/Cookbook:Best_Coleslaw_Ever cookbook:coleslaw_ii url https://en.wikibooks.org/wiki/Cookbook:Coleslaw_II cookbook:coleslaw label "basic coleslaw" cookbook:coleslaw label "coleslaw" cookbook:coleslaw name "Coleslaw" cookbook:coleslaw recipeCategory category:cabbage_recipes cookbook:coleslaw recipeCategory category:inexpensive_recipes cookbook:coleslaw recipeCategory category:onion_recipes cookbook:coleslaw recipeCategory category:recipes_with_images cookbook:coleslaw recipeCategory category:recipes_with_metric_units cookbook:coleslaw recipeCategory category:salad_recipes cookbook:coleslaw recipeCategory category:vegetarian_recipes cookbook:coleslaw recipeCategory category:very_easy_recipes cookbook:coleslaw recipeEquipment cookbook:grater cookbook:coleslaw recipeFoodstuff cookbook:almond cookbook:coleslaw recipeFoodstuff cookbook:bell_pepper cookbook:coleslaw recipeFoodstuff cookbook:cabbage cookbook:coleslaw recipeFoodstuff cookbook:carrot cookbook:coleslaw recipeFoodstuff cookbook:celery cookbook:coleslaw recipeFoodstuff cookbook:cider_vinegar cookbook:coleslaw recipeFoodstuff cookbook:nuts_and_seeds cookbook:coleslaw recipeFoodstuff cookbook:onion cookbook:coleslaw recipeFoodstuff cookbook:pepper cookbook:coleslaw recipeFoodstuff cookbook:sugar cookbook:coleslaw recipeFoodstuff cookbook:walnut cookbook:coleslaw recipeIngredient "¼&ndash;½ cup (about 50-100ml) cider vinegar (optional)" cookbook:coleslaw recipeIngredient "1 head white cabbage" cookbook:coleslaw recipeIngredient "1 medium red onion, thinly sliced" cookbook:coleslaw recipeIngredient "4 tablespoons mayonnaise, alternate 2 dL olive oil." cookbook:coleslaw recipeInstructions ["If adding cider vinegar, add it to the mayonnaise and mix together well.","Slice or shred the cabbage, as coarsely or finely as desired.","Slice the onion thinly.","In a large bowl, mix cabbage and onion together with mayonnaise.","Set aside to allow the flavours to merge, at least 20 minutes but preferably for a couple of hours."] cookbook:coleslaw recipeNotes "* Savoy cabbage can be used instead of white cabbage * other vegetables can be added to the coleslaw for greater variety, including: ** sliced bell peppers - red, yellow and orange ** grated carrots ** chopped nuts - e.g. almonds, walnuts * Some people prefer to sweeten the dressing by adding up to 2 tablespoons of sugar to the mayonnaise and vinegar * Spices can be added to the dressing to "liven it up" - e.g. ground black pepper, celery seeds " cookbook:coleslaw recipeYield 6 cookbook:coleslaw totalTime "10 minutes" cookbook:coleslaw type cookbook:recipes cookbook:coleslaw url https://en.wikibooks.org/wiki/Cookbook:Coleslaw cookbook:collard_greens label "collard greens" cookbook:collard_greens name "Collard Green" cookbook:collard_greens name "Collard Greens" cookbook:collard_greens recipeCategory category:gluten-free_recipes cookbook:collard_greens recipeCategory category:recipes_with_metric_units cookbook:collard_greens_(recipe) label "collard greens (recipe)" cookbook:collard_greens_(recipe) name "Collard Greens (recipe)" cookbook:collard_greens_(recipe) recipeCategory category:boiled_recipes cookbook:collard_greens_(recipe) recipeCategory category:collard_greens_recipes cookbook:collard_greens_(recipe) recipeCategory category:ham_recipes cookbook:collard_greens_(recipe) recipeCategory category:side_dish_recipes cookbook:collard_greens_(recipe) recipeCategory category:southern_u.s._recipes cookbook:collard_greens_(recipe) recipeCuisine cookbook:louisiana_creole_cuisine cookbook:collard_greens_(recipe) recipeCuisine cookbook:southern_cuisine cookbook:collard_greens_(recipe) recipeIngredient "1 cup white vinegar" cookbook:collard_greens_(recipe) recipeIngredient "2 cloves of garlic" cookbook:collard_greens_(recipe) recipeIngredient "2 ham hocks" cookbook:collard_greens_(recipe) recipeIngredient "2 lbs collard greens" cookbook:collard_greens_(recipe) recipeIngredient "2 quarts water" cookbook:collard_greens_(recipe) recipeIngredient "Sea salt to taste" cookbook:collard_greens_(recipe) recipeInstructions ["Place ham hocks, garlic cloves and a healthy pinch of sea salt in the 2 quarts of water and slowly bring to a boil in a large stew pot so that the ham hocks become tender.","Meanwhile, wash the greens thoroughly with cold water to remove dirt, and then wash them once in the vinegar (do not pat dry after vinegar wash). Next, remove the stems and shred the leaves into thin strips.","When the water is boiling, add the greens by the handful and turn the temperature down to medium. Simmer the greens uncovered until they are quite tender and the broth has reduced.","Serve with hot pepper vinegar, Tabasco, or red pepper flakes"] cookbook:collard_greens_(recipe) type cookbook:recipes cookbook:collard_greens_(recipe) url https://en.wikibooks.org/wiki/Cookbook:Collard_Greens_(recipe) cookbook:collard_greens type cookbook:ingredients cookbook:collard_greens type cookbook:vegetable cookbook:collard_greens url https://en.wikibooks.org/wiki/Cookbook:Collard_Green cookbook:collard_greens url https://en.wikibooks.org/wiki/Cookbook:Collard_Greens cookbook:college_cookbook label "college cookbook" cookbook:colonial_goose label "colonial goose" cookbook:colonial_goose name "Colonial Goose" cookbook:colonial_goose recipeCategory category:lamb_recipes cookbook:colonial_goose recipeCategory category:main_course_recipes cookbook:colonial_goose recipeCategory category:marinade_recipes cookbook:colonial_goose recipeCategory category:new_zealand_recipes cookbook:colonial_goose recipeCategory category:recipes_with_metric_units cookbook:colonial_goose recipeCategory category:roasted_recipes cookbook:colonial_goose recipeCookingTechnique cookbook:dice cookbook:colonial_goose recipeCuisine cookbook:cuisine_of_new_zealand cookbook:colonial_goose recipeFoodstuff cookbook:apricot cookbook:colonial_goose recipeFoodstuff cookbook:bay_leaf cookbook:colonial_goose recipeFoodstuff cookbook:bread_crumb cookbook:colonial_goose recipeFoodstuff cookbook:butter cookbook:colonial_goose recipeFoodstuff cookbook:carrot cookbook:colonial_goose recipeFoodstuff cookbook:egg cookbook:colonial_goose recipeFoodstuff cookbook:honey cookbook:colonial_goose recipeFoodstuff cookbook:onion cookbook:colonial_goose recipeFoodstuff cookbook:parsley cookbook:colonial_goose recipeFoodstuff cookbook:pepper cookbook:colonial_goose recipeFoodstuff cookbook:salt cookbook:colonial_goose recipeFoodstuff cookbook:thyme cookbook:colonial_goose recipeFoodstuff cookbook:wine cookbook:colonial_goose recipeIngredient "125g (1/2 Cup) dried apricots, finely diced" cookbook:colonial_goose recipeIngredient "1 bay leaf" cookbook:colonial_goose recipeIngredient "1 beaten egg" cookbook:colonial_goose recipeIngredient "1 cup fresh bread crumbs" cookbook:colonial_goose recipeIngredient "1 large tablespoon clear honey" cookbook:colonial_goose recipeIngredient "1 medium sized onion, finely diced" cookbook:colonial_goose recipeIngredient "250g (1 Cup) sliced carrots (about 1 or 2 medium carrots)" cookbook:colonial_goose recipeIngredient "30g (2 Tbsp) butter" cookbook:colonial_goose recipeIngredient "3 or 4 crushed parsley stalks" cookbook:colonial_goose recipeIngredient "freshly ground black pepper" cookbook:colonial_goose recipeIngredient "not quite full cup of red wine such as claret" cookbook:colonial_goose recipeIngredient "quarter teaspoon of dried thyme" cookbook:colonial_goose recipeIngredient "quarter teaspoon of salt" cookbook:colonial_goose recipeIngredient "two large onions, sliced" cookbook:colonial_goose recipeInstructions ["To prepare the stuffing, melt the butter and honey over low heat, add the other ingredients and combine well.","Force the stuffing into the cavity in the meat, and sew it up with fine string.","Place the leg into a plastic bag (which sits in a large bowl), and add the marinade mixture.","The meat is best prepared just after breakfast, so it can then be regularly turned over in the marinade throughout the day.","Cook in oven at 180 \u00b0C for two hours but check on progress at 90 minutes. If the meat looks like over browning, it can be covered by foil.","Remove the string before carving.","Strain the marinade and use three or four tablespoons of the liquor to make gravy."] cookbook:colonial_goose type cookbook:recipes cookbook:colonial_goose url https://en.wikibooks.org/wiki/Cookbook:Colonial_Goose cookbook:com_chien label "com chien" cookbook:com_chien name "Com chien" cookbook:com_chien name "Com Chien" cookbook:com_chien recipeCategory category:easy_recipes cookbook:com_chien recipeCategory category:egg_recipes cookbook:com_chien recipeCategory category:fried_rice_recipes cookbook:com_chien recipeCategory category:main_course_recipes cookbook:com_chien recipeCategory category:recipes_with_images cookbook:com_chien recipeCategory category:rice_recipes cookbook:com_chien recipeCategory category:shrimp_recipes cookbook:com_chien recipeCategory category:side_dish_recipes cookbook:com_chien recipeCategory category:stir_fry_recipes cookbook:com_chien recipeCategory category:vegetarian_recipes cookbook:com_chien recipeCategory category:vietnamese_recipes cookbook:com_chien recipeCuisine cookbook:cuisine_of_vietnam cookbook:com_chien recipeFoodstuff cookbook:carrot cookbook:com_chien recipeFoodstuff cookbook:chicken_stock cookbook:com_chien recipeFoodstuff cookbook:egg cookbook:com_chien recipeFoodstuff cookbook:garlic cookbook:com_chien recipeFoodstuff cookbook:leek cookbook:com_chien recipeFoodstuff cookbook:oil_and_fat cookbook:com_chien recipeFoodstuff cookbook:pea cookbook:com_chien recipeFoodstuff cookbook:pepper cookbook:com_chien recipeFoodstuff cookbook:rice cookbook:com_chien recipeFoodstuff cookbook:salt cookbook:com_chien recipeFoodstuff cookbook:shrimp cookbook:com_chien recipeIngredient "100 gr diced carrot" cookbook:com_chien recipeIngredient "100 gr green peas" cookbook:com_chien recipeIngredient "1 tbsp. pepper" cookbook:com_chien recipeIngredient "1 tbsp. salt" cookbook:com_chien recipeIngredient "200 gr prawn, small diced" cookbook:com_chien recipeIngredient "2 eggs, beaten" cookbook:com_chien recipeIngredient "2 leeks, chopped finely" cookbook:com_chien recipeIngredient "2 red chilies, chopped finely" cookbook:com_chien recipeIngredient "2 tbsp. chicken powder" cookbook:com_chien recipeIngredient "3 cloves garlic" cookbook:com_chien recipeIngredient "3 tbsp. oil" cookbook:com_chien recipeIngredient "600 gr rice" cookbook:com_chien recipeInstructions ["Heat the oil on the non-stick pan, fry the garlic, red chile and leeks, stir for about 1 minutes.","Add the prawn, carrot and peas, and then add the beaten eggs. Mix until become mixture.","Add the rice, finally salt, pepper and chicken powder. Stir until mixed all.","Serves with a fried egg.","[http:\/\/www.vietnamese-recipes.com\/vietnamese-recipes\/rice-noodles\/vietnamese-fried-rice.php Com Chien recipe]","[http:\/\/www.youtube.com\/watch?v=IjalaYKstKY How to make a Com Chien at YouTube]"] cookbook:com_chien type cookbook:recipes cookbook:com_chien url https://en.wikibooks.org/wiki/Cookbook:Com_chien cookbook:com_chien url https://en.wikibooks.org/wiki/Cookbook:Com_Chien cookbook:comlek label "comlek" cookbook:compote label "compote" cookbook:conch label "conch" cookbook:conch name "Conch" cookbook:conch recipeCategory category:shellfish cookbook:conch type cookbook:ingredients cookbook:conch type cookbook:shellfish cookbook:conch url https://en.wikibooks.org/wiki/Cookbook:Conch cookbook:condensed_milk label "condensed milk" cookbook:condensed_milk label "evaporated milk" cookbook:condensed_milk label "sweetened condensed milk" cookbook:condensed_milk name "Condensed milk" cookbook:condensed_milk name "Condensed Milk" cookbook:condensed_milk name "Evaporated milk" cookbook:condensed_milk type cookbook:ingredients cookbook:condensed_milk url https://en.wikibooks.org/wiki/Cookbook:Condensed_milk cookbook:condensed_milk url https://en.wikibooks.org/wiki/Cookbook:Condensed_Milk cookbook:condensed_milk url https://en.wikibooks.org/wiki/Cookbook:Evaporated_milk cookbook:confections label "candy" cookbook:confections label "confectionery" cookbook:confections label "confections" cookbook:confections label "lollies" cookbook:confections name "Candy" cookbook:confections name "Confections" cookbook:confections recipeCategory category:confectionery cookbook:confections recipeCategory category:confection_recipes cookbook:confections type cookbook:confectionery cookbook:confections type cookbook:recipes cookbook:confections url https://en.wikibooks.org/wiki/Cookbook:Candy cookbook:confections url https://en.wikibooks.org/wiki/Cookbook:Confections cookbook:confederate_cush name "Confederate Cush" cookbook:confederate_cush recipeCategory category:beef_recipes cookbook:confederate_cush recipeCategory category:inexpensive_recipes cookbook:confederate_cush recipeCategory category:medium_difficulty_recipes cookbook:confederate_cush recipeCategory category:pan_fried_recipes cookbook:confederate_cush recipeCategory category:southern_u.s._recipes cookbook:confederate_cush recipeCuisine cookbook:louisiana_creole_cuisine cookbook:confederate_cush recipeCuisine cookbook:southern_cuisine cookbook:confederate_cush recipeIngredient "1 clove garlic (optional)" cookbook:confederate_cush recipeIngredient "1 qt water" cookbook:confederate_cush recipeIngredient "Cornmeal mush" cookbook:confederate_cush recipeIngredient "Cubed cooked beef" cookbook:confederate_cush recipeIngredient "Fat bacon" cookbook:confederate_cush type cookbook:recipes cookbook:confederate_cush url https://en.wikibooks.org/wiki/Cookbook:Confederate_Cush cookbook:consommé label "beef consommé" cookbook:consommé label "clear soup" cookbook:consommé label "consommé" cookbook:consommé name "Clear soup" cookbook:consommé name "Consommé" cookbook:consommé recipeCategory category:boiled_recipes cookbook:consommé recipeCategory category:recipes_with_images cookbook:consommé recipeCategory category:recipes_with_metric_units cookbook:consommé recipeCategory category:soup_recipes cookbook:consommé recipeCategory category:stock_recipes cookbook:consommé recipeIngredient "1 quart (950 ml) chicken, veal or beef stock" cookbook:consommé recipeIngredient "2 egg whites" cookbook:consommé recipeIngredient "5 layers of well washed dampened cheesecloth" cookbook:consommé recipeIngredient "A 2½ quart (2.3 litres) saucepan" cookbook:consommé recipeIngredient "a 3-quart (2.9 litres) bowl" cookbook:consommé recipeIngredient "a colander" cookbook:consommé recipeIngredient "a ladle" cookbook:consommé recipeIngredient "⅓ cup (85 ml) Madeira, port or cognac" cookbook:consommé recipeIngredient "salt and pepper" cookbook:consommé recipeInstructions ["Having degreased the stock thoroughly, taste it for seasoning and add salt if necessary. If the consomm\u00e9 is to be served cold, over-salt slightly as more is needed for a cold dish.","Beat a cup of stock with the egg whites in a large bowl.","Bring the rest of the stock to a simmer in the saucepan.","While beating the egg white mixture, gradually pour the stock into the egg whites in a thin stream.","Pour the stock back into the saucepan and bring to a simmer over medium heat.","While it is heating, stir it with a wire whisk.","Immediately the stock reaches simmering point, stop stirring.","Move the pot to the edge of the flame and continue heating over a low flame for 5 minutes.","Turn the pot a quarter turn and heat for 5 minutes, turn again after 5 minutes and once again for a final 5 minutes.","Line a colander with the dampened cheesecloth and place it over the bowl.","Carefully ladle the stock and egg whites into the colander, agitating the egg whites as little as possible.","When finished, allow it to drain for 5 or 6 minutes.","Remove the colander and stir the wine or cognac into the consomm\u00e9."] cookbook:consommé type cookbook:recipes cookbook:consommé url https://en.wikibooks.org/wiki/Cookbook:Clear_soup cookbook:consommé url https://en.wikibooks.org/wiki/Cookbook:Consommé cookbook:contributors label "contributors" cookbook:contributors name "Contributors" cookbook:contributors url https://en.wikibooks.org/wiki/Cookbook:Contributors cookbook:cookbook_templates/featured_ingredient_templates/featured_ingredient/blank name "Cookbook templates/Featured ingredient templates/Featured Ingredient/Blank" cookbook:cookbook_templates/featured_ingredient_templates/featured_ingredient/blank recipeCategory category:featured_ingredients_templates cookbook:cookbook_templates/featured_ingredient_templates/featured_ingredient/blank type cookbook:recipes cookbook:cookbook_templates/featured_ingredient_templates/featured_ingredient/blank url https://en.wikibooks.org/wiki/Cookbook:Cookbook_templates/Featured_ingredient_templates/Featured_Ingredient/Blank cookbook:cookie_cutter label "cookie cutter" cookbook:cookie_cutter label "cookie cutters" cookbook:cookie_cutter label "scone cutter or cookie cutter" cookbook:cookie_cutter name "Cookie Cutter" cookbook:cookie_cutter type cookbook:cookbook/equipment cookbook:cookie_cutter url https://en.wikibooks.org/wiki/Cookbook:Cookie_Cutter cookbook:cookies_&_milk difficulty 1 cookbook:cookies_&_milk label "cookies & milk" cookbook:cookies_&_milk label "cookies and milk" cookbook:cookies_&_milk name "Cookies & Milk" cookbook:cookies_&_milk recipeCategory category:canadian_recipes cookbook:cookies_&_milk recipeCategory category:dessert_recipes cookbook:cookies_&_milk recipeIngredient "A glass - diameter must be equal to or larger than that of the cookie" cookbook:cookies_&_milk recipeIngredient "Cookies - preferably chocolate chip, but others can be used" cookbook:cookies_&_milk recipeIngredient "Milk - any will do" cookbook:cookies_&_milk recipeInstructions ["Drop the cookies into the glass, filling it up to roughly 3\/4 of the glass. You can fill it more if you desire, but usually about 4 - 6 cookies is good.","Fill the cookie-filled glass with milk until the milk covers the top cookie.","Wait a couple of minutes for the cookies to absorb the milk and become soft. You can decide how soft you want them","Drink milk and cookies from glass.","Use chocolate milk for a more chocolatey taste","Use oatmeal cookies if you want a healthier snack","For those who suffer from a lactose intolerance or other milk allergy, soy milk can be used as an alternative, less strong option."] cookbook:cookies_&_milk recipeYield 1 cookbook:cookies_&_milk totalTime "<5 minutes" cookbook:cookies_&_milk type cookbook:recipes cookbook:cookies_&_milk url https://en.wikibooks.org/wiki/Cookbook:Cookies_&_Milk cookbook:cookie_sheet label "baking sheet" cookbook:cookie_sheet label "baking tray" cookbook:cookie_sheet label "cookie sheet" cookbook:cookie_sheet label "cookie sheets" cookbook:cookie_sheet label "oven tray" cookbook:cookie_sheet name "Baking Sheet" cookbook:cookie_sheet name "Cookie sheet" cookbook:cookie_sheet name "Cookie Sheet" cookbook:cookie_sheet name "Oven tray" cookbook:cookie_sheet name "Oven Tray" cookbook:cookie_sheet type cookbook:cookbook/equipment cookbook:cookie_sheet url https://en.wikibooks.org/wiki/Cookbook:Baking_Sheet cookbook:cookie_sheet url https://en.wikibooks.org/wiki/Cookbook:Cookie_sheet cookbook:cookie_sheet url https://en.wikibooks.org/wiki/Cookbook:Cookie_Sheet cookbook:cookie_sheet url https://en.wikibooks.org/wiki/Cookbook:Oven_tray cookbook:cookie_sheet url https://en.wikibooks.org/wiki/Cookbook:Oven_Tray cookbook:cookies_&_milk recipeCategory category:canadian_recipes cookbook:cookies_&_milk recipeCategory category:dessert_recipes cookbook:cookies_&_milk recipeCategory category:very_easy_recipes cookbook:cookies_&_milk type cookbook:recipes cookbook:cookies_with_pineapple_jam_filling_(nastar) label "nastar" cookbook:cookies_with_pineapple_jam_filling_(nastar) name "Cookies with Pineapple Jam Filling (Nastar)" cookbook:cookies_with_pineapple_jam_filling_(nastar) name "Nastar" cookbook:cookies_with_pineapple_jam_filling_(nastar) recipeCategory category:christmas_recipes cookbook:cookies_with_pineapple_jam_filling_(nastar) recipeCategory category:cookie_recipes cookbook:cookies_with_pineapple_jam_filling_(nastar) recipeCategory category:eid_ul-fitr_recipes cookbook:cookies_with_pineapple_jam_filling_(nastar) recipeCategory category:indonesian_recipes cookbook:cookies_with_pineapple_jam_filling_(nastar) recipeCategory category:recipes_with_metric_units cookbook:cookies_with_pineapple_jam_filling_(nastar) recipeCuisine cookbook:cuisine_of_indonesia cookbook:cookies_with_pineapple_jam_filling_(nastar) type cookbook:recipes cookbook:cookies_with_pineapple_jam_filling_(nastar) url https://en.wikibooks.org/wiki/Cookbook:Cookies_with_Pineapple_Jam_Filling_(Nastar) cookbook:cookies_with_pineapple_jam_filling_(nastar) url https://en.wikibooks.org/wiki/Cookbook:Nastar cookbook:cooking_a_great_steak name "Cooking a Great Steak" cookbook:cooking_a_great_steak recipeCategory category:beef_recipes cookbook:cooking_a_great_steak recipeCategory category:broiled_recipes cookbook:cooking_a_great_steak recipeCategory category:grilled_recipes cookbook:cooking_a_great_steak recipeCategory category:main_course_recipes cookbook:cooking_a_great_steak recipeCategory category:pan_fried_recipes cookbook:cooking_a_great_steak type cookbook:recipes cookbook:cooking_a_great_steak url https://en.wikibooks.org/wiki/Cookbook:Cooking_a_Great_Steak cookbook:cooking_chicken label "chicken" cookbook:cooking_chicken name "Cooking Chicken" cookbook:cooking_chicken recipeCategory category:assemblages cookbook:cooking_chicken recipeCategory category:recipes_with_metric_units cookbook:cooking_chicken type cookbook:featured_ingredients cookbook:cooking_chicken type cookbook:ingredients cookbook:cooking_chicken url https://en.wikibooks.org/wiki/Cookbook:Cooking_Chicken cookbook:cooking_fish label "fish" cookbook:cooking_fish name "Cooking fish" cookbook:cooking_fish name "Cooking Fish" cookbook:cooking_fish recipeCategory category:assemblages cookbook:cooking_fish type cookbook:ingredients cookbook:cooking_fish url https://en.wikibooks.org/wiki/Cookbook:Cooking_fish cookbook:cooking_fish url https://en.wikibooks.org/wiki/Cookbook:Cooking_Fish cookbook:cooking_for_christmas label "cooking for christmas" cookbook:cooking_for_christmas name "Cooking for Christmas" cookbook:cooking_for_christmas recipeCategory category:assemblages cookbook:cooking_for_christmas recipeCategory category:holiday_recipes cookbook:cooking_for_christmas type cookbook:assemblages cookbook:cooking_for_christmas type cookbook:recipes cookbook:cooking_for_christmas url https://en.wikibooks.org/wiki/Cookbook:Cooking_for_Christmas cookbook:cooking_pasta label "pasta" cookbook:cooking_pasta name "Cooking pasta" cookbook:cooking_pasta name "Cooking Pasta" cookbook:cooking_pasta recipeCategory category:assemblages cookbook:cooking_pasta type cookbook:ingredients cookbook:cooking_pasta url https://en.wikibooks.org/wiki/Cookbook:Cooking_pasta cookbook:cooking_pasta url https://en.wikibooks.org/wiki/Cookbook:Cooking_Pasta cookbook:cooking_spray label "cooking-oil spray" cookbook:cooking_spray label "cooking spray" cookbook:cooking_spray label "sprayed" cookbook:cooking_spray label "vegetable spray" cookbook:cooking_spray name "Cooking Spray" cookbook:cooking_spray type cookbook:ingredients cookbook:cooking_spray url https://en.wikibooks.org/wiki/Cookbook:Cooking_Spray cookbook:cooking_stocks label "stocks" cookbook:cooking_stocks name "Cooking Stocks" cookbook:cooking_stocks recipeCategory category:assemblages cookbook:cooking_stocks recipeCategory category:stock_recipes cookbook:cooking_stocks type cookbook:ingredients cookbook:cooking_stocks url https://en.wikibooks.org/wiki/Cookbook:Cooking_Stocks cookbook:cooking_techniques label "cooking technique" cookbook:cooking_techniques label "cooking techniques" cookbook:cooking_techniques label "techniques" cookbook:cooking_techniques name "Cooking techniques" cookbook:cooking_techniques name "Cooking Techniques" cookbook:cooking_techniques recipeCategory category:cooking_techniques cookbook:cooking_techniques recipeCookingTechnique cookbook:baking cookbook:cooking_techniques recipeCookingTechnique cookbook:barbecuing cookbook:cooking_techniques recipeCookingTechnique cookbook:basting cookbook:cooking_techniques recipeCookingTechnique cookbook:blanching cookbook:cooking_techniques recipeCookingTechnique cookbook:boiling cookbook:cooking_techniques recipeCookingTechnique cookbook:bone cookbook:cooking_techniques recipeCookingTechnique cookbook:brining cookbook:cooking_techniques recipeCookingTechnique cookbook:canning cookbook:cooking_techniques recipeCookingTechnique cookbook:caramelization cookbook:cooking_techniques recipeCookingTechnique cookbook:chopping cookbook:cooking_techniques recipeCookingTechnique cookbook:clay_pot_cooking cookbook:cooking_techniques recipeCookingTechnique cookbook:cold_water_candy_test cookbook:cooking_techniques recipeCookingTechnique cookbook:creaming cookbook:cooking_techniques recipeCookingTechnique cookbook:cube cookbook:cooking_techniques recipeCookingTechnique cookbook:deep_fat_frying cookbook:cooking_techniques recipeCookingTechnique cookbook:deglazing cookbook:cooking_techniques recipeCookingTechnique cookbook:degorging cookbook:cooking_techniques recipeCookingTechnique cookbook:dredging cookbook:cooking_techniques recipeCookingTechnique cookbook:fermentation cookbook:cooking_techniques recipeCookingTechnique cookbook:frying cookbook:cooking_techniques recipeCookingTechnique cookbook:grilling cookbook:cooking_techniques recipeCookingTechnique cookbook:julienne cookbook:cooking_techniques recipeCookingTechnique cookbook:knife_skills cookbook:cooking_techniques recipeCookingTechnique cookbook:marinating cookbook:cooking_techniques recipeCookingTechnique cookbook:melting_chocolate cookbook:cooking_techniques recipeCookingTechnique cookbook:mincing cookbook:cooking_techniques recipeCookingTechnique cookbook:outdoor_cooking cookbook:cooking_techniques recipeCookingTechnique cookbook:pickling cookbook:cooking_techniques recipeCookingTechnique cookbook:poaching cookbook:cooking_techniques recipeCookingTechnique cookbook:pressure_cooking cookbook:cooking_techniques recipeCookingTechnique cookbook:roasting cookbook:cooking_techniques recipeCookingTechnique cookbook:sautéing cookbook:cooking_techniques recipeCookingTechnique cookbook:scalding cookbook:cooking_techniques recipeCookingTechnique cookbook:shirring cookbook:cooking_techniques recipeCookingTechnique cookbook:simmering cookbook:cooking_techniques recipeCookingTechnique cookbook:slicing cookbook:cooking_techniques recipeCookingTechnique cookbook:smoking cookbook:cooking_techniques recipeCookingTechnique cookbook:sous-vide cookbook:cooking_techniques recipeCookingTechnique cookbook:steaming cookbook:cooking_techniques recipeCookingTechnique cookbook:stewing cookbook:cooking_techniques recipeCookingTechnique cookbook:stir-frying cookbook:cooking_techniques recipeCookingTechnique cookbook:tempering cookbook:cooking_techniques recipeCookingTechnique cookbook:thermal_cooking cookbook:cooking_techniques recipeEquipment cookbook:dutch_oven cookbook:cooking_techniques recipeIngredient "Boning" cookbook:cooking_techniques recipeIngredient "Chiffonade" cookbook:cooking_techniques recipeIngredient "Chopping" cookbook:cooking_techniques recipeIngredient "Creaming (typically butter)" cookbook:cooking_techniques recipeIngredient "Cubing" cookbook:cooking_techniques recipeIngredient "Degorging" cookbook:cooking_techniques recipeIngredient "Julienning" cookbook:cooking_techniques recipeIngredient "Knife skills" cookbook:cooking_techniques recipeIngredient "Melting chocolate" cookbook:cooking_techniques recipeIngredient "Mincing" cookbook:cooking_techniques recipeIngredient "Slicing" cookbook:cooking_techniques recipeInstructions ["Bain-marie","Basting","Blanching","Boiling","Clay pot cooking","Poaching","Pressure cooking","Scalding","Simmering","Sous-vide","Steaming","Stewing","Tempering","Thermal Cooking","Cold Water Candy Test","Caramelizing","Outdoor cooking","*Barbecuing","*Cooking in a Dutch Oven","*Grilling","*Solar oven cooking","*Smoking","Brining","Dredging","Marinating","Spice rubs","Fermenting (also increases nutrition)","Pickling","Canning","Cold storage","Drying"] cookbook:cooking_techniques type cookbook:recipes cookbook:cooking_techniques url https://en.wikibooks.org/wiki/Cookbook:Cooking_techniques cookbook:cooking_techniques url https://en.wikibooks.org/wiki/Cookbook:Cooking_Techniques cookbook:cooking_with_capers name "Cooking with capers" cookbook:cooking_with_capers name "Cooking with Capers" cookbook:cooking_with_capers recipeCategory category:assemblages cookbook:cooking_with_capers type cookbook:ingredients cookbook:cooking_with_capers url https://en.wikibooks.org/wiki/Cookbook:Cooking_with_capers cookbook:cooking_with_capers url https://en.wikibooks.org/wiki/Cookbook:Cooking_with_Capers cookbook:cooktop label "cooktop" cookbook:cooktop label "range" cookbook:cooktop name "Burner" cookbook:cooktop name "Cooktop" cookbook:cooktop name "Range" cookbook:cooktop name "Stovetop" cookbook:cooktop type cookbook:cookbook/equipment cookbook:cooktop url https://en.wikibooks.org/wiki/Cookbook:Burner cookbook:cooktop url https://en.wikibooks.org/wiki/Cookbook:Cooktop cookbook:cooktop url https://en.wikibooks.org/wiki/Cookbook:Range cookbook:cooktop url https://en.wikibooks.org/wiki/Cookbook:Stovetop cookbook:cooling_rack label "cooling rack" cookbook:cooling_rack label "wire rack" cookbook:cooling_rack label "wire racks" cookbook:cooling_rack name "Cooling rack" cookbook:cooling_rack name "Cooling Rack" cookbook:cooling_rack name "Wire Rack" cookbook:cooling_rack type cookbook:cookbook/equipment cookbook:cooling_rack url https://en.wikibooks.org/wiki/Cookbook:Cooling_rack cookbook:cooling_rack url https://en.wikibooks.org/wiki/Cookbook:Cooling_Rack cookbook:cooling_rack url https://en.wikibooks.org/wiki/Cookbook:Wire_Rack cookbook:coq_au_vin_ii name "Classic French Coq au Vin" cookbook:coq_au_vin_ii name "Coq au Vin II" cookbook:coq_au_vin_ii recipeCategory category:baked_recipes cookbook:coq_au_vin_ii recipeCategory category:chicken_recipes cookbook:coq_au_vin_ii recipeCategory category:french_recipes cookbook:coq_au_vin_ii recipeCategory category:main_course_recipes cookbook:coq_au_vin_ii recipeCategory category:stew_recipes cookbook:coq_au_vin_ii recipeCategory category:wine_recipes cookbook:coq_au_vin_ii recipeCuisine cookbook:cuisine_of_france cookbook:coq_au_vin_ii recipeIngredient "12 sprigs thyme" cookbook:coq_au_vin_ii recipeIngredient "1 medium onion, quartered" cookbook:coq_au_vin_ii recipeIngredient "24-30 pearl onions, peeled but left whole" cookbook:coq_au_vin_ii recipeIngredient "2 750 ml bottles Pinot Noir" cookbook:coq_au_vin_ii recipeIngredient "2 carrots, quartered" cookbook:coq_au_vin_ii recipeIngredient "2 cups chicken broth" cookbook:coq_au_vin_ii recipeIngredient "2 stalks celery, quartered" cookbook:coq_au_vin_ii recipeIngredient "2 tbsp tomato paste" cookbook:coq_au_vin_ii recipeIngredient "2 tbsp water" cookbook:coq_au_vin_ii recipeIngredient "3 bay leaves" cookbook:coq_au_vin_ii recipeIngredient "3 eggs, beaten" cookbook:coq_au_vin_ii recipeIngredient "4 each chicken thighs and drumsticks, or 1 stewing hen, cut into serving pieces" cookbook:coq_au_vin_ii recipeIngredient "5 sprigs rosemary" cookbook:coq_au_vin_ii recipeIngredient "6 ounces salt pork or slab bacon, cubed" cookbook:coq_au_vin_ii recipeIngredient "7 cloves garlic, smashed" cookbook:coq_au_vin_ii recipeIngredient "All-purpose flour" cookbook:coq_au_vin_ii recipeIngredient "Salt and freshly ground black pepper" cookbook:coq_au_vin_ii recipeInstructions ["Sprinkle both sides of chicken pieces very liberally with kosher salt and freshly ground black pepper. Dip into eggs. Set aside.","Place some flour into a gallon size zip-top bag. Add chicken pieces and toss to coat. (It's fun for the whole family!)","Place water in the bottom of a cast-iron skillet along with the salt pork and heat over medium heat. Cook 8-10 minutes. Remove salt pork but leave fat in.","Add pearl onions to same pan and cook until deeply browned. Remove and add chicken pieces, working in batches if needed, into same pan and brown on both sides. Transfer to a 7-8 quart enamel Dutch oven. Keep onions in an airtight container with salt pork in the refrigerator.","Pour off remaining fat. Deglaze with one cup of wine. Pour this along with remaining ingredients into Dutch oven and refrigerate overnight.","The next day, preheat the oven to 325 degrees F.","Place the chicken in the oven and cook for 2 to 2 1\/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.","Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, rosemary, garlic, and bay leaf. Discard. Return the sauce to the pot, place over medium heat, and reduce by 1\/2.","Once sauce has reduced, add salt pork and onion. Cook until heated through. Remove from heat, add chicken, and serve warm over hot cooked egg noodles, if desired."] cookbook:coq_au_vin_ii type cookbook:recipes cookbook:coq_au_vin_ii url https://en.wikibooks.org/wiki/Cookbook:Classic_French_Coq_au_Vin cookbook:coq_au_vin_ii url https://en.wikibooks.org/wiki/Cookbook:Coq_au_Vin_II cookbook:coq_au_vin label "coq au vin" cookbook:coq_au_vin name "Coq au vin" cookbook:coq_au_vin name "Coq au Vin" cookbook:coq_au_vin recipeCategory category:braised_recipes cookbook:coq_au_vin recipeCategory category:chicken_recipes cookbook:coq_au_vin recipeCategory category:french_recipes cookbook:coq_au_vin recipeCategory category:main_course_recipes cookbook:coq_au_vin recipeCategory category:recipes_with_metric_units cookbook:coq_au_vin recipeCategory category:stew_recipes cookbook:coq_au_vin recipeCategory category:wine_recipes cookbook:coq_au_vin recipeCookingTechnique cookbook:browning cookbook:coq_au_vin recipeCookingTechnique cookbook:chopping cookbook:coq_au_vin recipeCookingTechnique cookbook:dice cookbook:coq_au_vin recipeCookingTechnique cookbook:mincing cookbook:coq_au_vin recipeCookingTechnique cookbook:sautéing cookbook:coq_au_vin recipeCookingTechnique cookbook:simmering cookbook:coq_au_vin recipeCuisine cookbook:cuisine_of_france cookbook:coq_au_vin recipeFoodstuff cookbook:asafoetida cookbook:coq_au_vin recipeFoodstuff cookbook:basil cookbook:coq_au_vin recipeFoodstuff cookbook:bay_leaf cookbook:coq_au_vin recipeFoodstuff cookbook:brandy cookbook:coq_au_vin recipeFoodstuff cookbook:butter cookbook:coq_au_vin recipeFoodstuff cookbook:carrot cookbook:coq_au_vin recipeFoodstuff cookbook:celery cookbook:coq_au_vin recipeFoodstuff cookbook:chicken cookbook:coq_au_vin recipeFoodstuff cookbook:colcannon cookbook:coq_au_vin recipeFoodstuff cookbook:flour cookbook:coq_au_vin recipeFoodstuff cookbook:garlic cookbook:coq_au_vin recipeFoodstuff cookbook:mushroom cookbook:coq_au_vin recipeFoodstuff cookbook:oil_and_fat cookbook:coq_au_vin recipeFoodstuff cookbook:onion cookbook:coq_au_vin recipeFoodstuff cookbook:pancetta cookbook:coq_au_vin recipeFoodstuff cookbook:parsley cookbook:coq_au_vin recipeFoodstuff cookbook:pepper cookbook:coq_au_vin recipeFoodstuff cookbook:pork cookbook:coq_au_vin recipeFoodstuff cookbook:salt cookbook:coq_au_vin recipeFoodstuff cookbook:thyme cookbook:coq_au_vin recipeFoodstuff cookbook:wine cookbook:coq_au_vin recipeIngredient "1/2 tsp salt" cookbook:coq_au_vin recipeIngredient "1/4 tsp pepper" cookbook:coq_au_vin recipeIngredient "1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important." cookbook:coq_au_vin recipeIngredient "1 carrot, chopped" cookbook:coq_au_vin recipeIngredient "1 clove garlic, minced" cookbook:coq_au_vin recipeIngredient "1 onion, diced" cookbook:coq_au_vin recipeIngredient "1 tsp basil, chopped and fresh" cookbook:coq_au_vin recipeIngredient "1 tsp of fresh or dried Thyme" cookbook:coq_au_vin recipeIngredient "200 g (about 1/4 lb) small mushrooms" cookbook:coq_au_vin recipeIngredient "240 ml (1 cup) red wine" cookbook:coq_au_vin recipeIngredient "3 tbsp flour" cookbook:coq_au_vin recipeIngredient "Olive oil for sauteing" cookbook:coq_au_vin recipeInstructions ["Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.","Saut\u00e9 mushrooms, set aside.","Brown the chicken pieces a few at a time, set aside.","Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.","Combine wine, garlic, and basil; pour over chicken. Cover the casserole, cook until chicken is ready (1\u20131.5 hours), stirring occasionally.","1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important.","1 bottle red burgundy (or c\u00f4te du Rh\u00f4ne\/Morgon)","8 thick slices pancetta, cut into strips less than width of little finger","1 strip of porkbelly fat","250g button mushrooms, whole","selection of wild mushrooms, sliced - dried is OK (use the soaking liquor)","2 large onions, one for the stock, the other roughly chopped","12 small pickling onions (fresh, not pickled), peeled and whole","2 stalks celery, roughly diced","4 carrots, cut in thick lengths","5 cloves garlic, crushed, leaving one sliced","1\/2 tsp ground asafoetida","5 sprigs thyme (2 tsps) & 5 bay leaves","butter, salt, black pepper, parsley","2 measures of brandy","For chicken stock, sear the giblets in a bit of oil in a pan, and simmer in water with an onion, a carrot and some peppercorns. For the vegetable stock, make up a cupful with ''Vegcon'', just salty (can act as the entire stock - make 1\/2 pint).","In the skillet, fry pancetta and porkbelly fat with butter till golden brown. Remove pancetta.","To the skillet, add the seasoned chicken pieces skin side down and fry until honey-coloured, then turn. This is vital for the flavour; the skillet must be left sticky. There won't be enough room to do it in one go, so take it in turns. Remove, leaving the porkbelly behind, snipped into pieces. (If you're doing breasts off the bone, sear on skin side only and do not put back into the dish until the oven stage - otherwise they will toughen up.)","To the skillet add the chopped onion and the button mushrooms; fry for 5 mins, then add the sliced garlic and immediately flame off one of the measures of brandy.","To the skillet add the chicken pieces and pancetta, then pour over all the wine and the chicken & veg stocks. Bring to the boil, then reduce the heat and, adding the crushed garlic and herbs, simmer for 45 mins. Turn the chicken pieces twice. Remove the chicken pieces to the pyrex lid and pour the skillet sauce into the jug; put the jug in the freezer for 30 mins and then remove the fat. At this stage, it is recommended that you refrigerate the whole dish overnight.","In the skillet, add some butter along with the wild mushrooms; then pickling onions, carrots and celery; fry till mushrooms brown. Stir in the asafoetida and flame off the second measure of brandy.","Add the jug ingredients to the skillet sauce, along with another crushed clove of garlic, and push the veg to the edge of the skillet; reduce the sauce in the skillet until glossy (may need flour stirred in - but it shouldn't be thick): 15 mins.","Pour half the sauce into the pyrex bowl, then place the chicken pieces in, and pour the rest of the sauce on top; put the covered pyrex bowl in an oven on 170 C for 90 mins.","Sprinkle parsley over each portion, and serve with asparagus\/green beans, and steamed potatoes\/flat noodles\/rice\/orzo\/colcannon.","[http:\/\/www.observer.co.uk\/life\/story\/0,6903,605460,00.html Perfect Coq au Vin] via ''The Observer''"] cookbook:coq_au_vin type cookbook:recipes cookbook:coq_au_vin url https://en.wikibooks.org/wiki/Cookbook:Coq_au_vin cookbook:coq_au_vin url https://en.wikibooks.org/wiki/Cookbook:Coq_au_Vin cookbook:coquitos label "coquitos" cookbook:coquitos name "Coquitos" cookbook:coquitos type cookbook:recipes cookbook:coquitos url https://en.wikibooks.org/wiki/Cookbook:Coquitos cookbook:coriander_chutney label "coriander chutney" cookbook:coriander_chutney name "Coriander Chutney" cookbook:coriander_chutney recipeCategory category:chutney_recipes cookbook:coriander_chutney recipeCategory category:cilantro_recipes cookbook:coriander_chutney recipeCategory category:indian_recipes cookbook:coriander_chutney recipeCuisine cookbook:cuisine_of_india cookbook:coriander_chutney recipeFoodstuff cookbook:chiles cookbook:coriander_chutney recipeFoodstuff cookbook:cilantro cookbook:coriander_chutney recipeFoodstuff cookbook:coconut cookbook:coriander_chutney recipeFoodstuff cookbook:cumin cookbook:coriander_chutney recipeFoodstuff cookbook:garlic cookbook:coriander_chutney recipeFoodstuff cookbook:ginger cookbook:coriander_chutney recipeFoodstuff cookbook:lemon cookbook:coriander_chutney recipeFoodstuff cookbook:lime cookbook:coriander_chutney recipeFoodstuff cookbook:onion cookbook:coriander_chutney recipeFoodstuff cookbook:salt cookbook:coriander_chutney recipeIngredient "1 bunch of coriander leaf (cilantro)" cookbook:coriander_chutney recipeIngredient "1 small onion" cookbook:coriander_chutney recipeIngredient "1 tsp cumin seeds or ground cumin (optional)" cookbook:coriander_chutney recipeIngredient "2 or so green chillies" cookbook:coriander_chutney recipeIngredient "juice of ½ lemon or lime" cookbook:coriander_chutney recipeIngredient "pinch of salt" cookbook:coriander_chutney recipeInstructions ["Wash the coriander.","Finely chop the onion, chillies, and coriander.","Add the salt, juice, and cumin.","Blend to a fine paste.","Can also be made with mint leaves and is called mint chutney. Either variety is also called green chutney.","The following can also be added:","* grated coconut","* garlic","* ginger"] cookbook:coriander_chutney type cookbook:recipes cookbook:coriander_chutney url https://en.wikibooks.org/wiki/Cookbook:Coriander_Chutney cookbook:coriander label "coriander" cookbook:coriander label "coriander leaves" cookbook:coriander label "coriander powder" cookbook:coriander label "coriander seed" cookbook:coriander label "coriander seeds" cookbook:coriander label "coriandrum sativum" cookbook:coriander label "fresh coriander" cookbook:coriander label "ground coriander" cookbook:coriander_leaves label "coriander leaves" cookbook:coriander name "Coriander" cookbook:coriander type cookbook:ingredients cookbook:coriander type cookbook:spices_and_herbs cookbook:coriander url https://en.wikibooks.org/wiki/Cookbook:Coriander cookbook:corn_and_shrimp_chowder difficulty 3 cookbook:corn_and_shrimp_chowder name "Corn and Shrimp Chowder" cookbook:corn_and_shrimp_chowder recipeCategory category:american_recipes cookbook:corn_and_shrimp_chowder recipeCategory category:boiled_recipes cookbook:corn_and_shrimp_chowder recipeCategory category:corn_recipes cookbook:corn_and_shrimp_chowder recipeCategory category:dill_recipes cookbook:corn_and_shrimp_chowder recipeCategory category:gluten-free_recipes cookbook:corn_and_shrimp_chowder recipeCategory category:medium_difficulty_recipes cookbook:corn_and_shrimp_chowder recipeCategory category:recipes_with_metric_units cookbook:corn_and_shrimp_chowder recipeCategory category:shrimp_recipes cookbook:corn_and_shrimp_chowder recipeCategory category:soup_recipes cookbook:corn_and_shrimp_chowder recipeCookingTechnique cookbook:boiling cookbook:corn_and_shrimp_chowder recipeCookingTechnique cookbook:chopping cookbook:corn_and_shrimp_chowder recipeCookingTechnique cookbook:purée cookbook:corn_and_shrimp_chowder recipeCookingTechnique cookbook:simmering cookbook:corn_and_shrimp_chowder recipeCuisine cookbook:cuisine_of_the_united_states cookbook:corn_and_shrimp_chowder recipeCuisine cookbook:louisiana_creole_cuisine cookbook:corn_and_shrimp_chowder recipeCuisine cookbook:new_england_cuisine cookbook:corn_and_shrimp_chowder recipeEquipment cookbook:blender cookbook:corn_and_shrimp_chowder recipeEquipment cookbook:food_processor cookbook:corn_and_shrimp_chowder recipeEquipment cookbook:saucepan cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:broth cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:carrot cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:chicken cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:corn cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:cream cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:dill cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:garlic cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:milk cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:olive_oil cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:onion cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:parsley cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:pepper cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:salt cookbook:corn_and_shrimp_chowder recipeFoodstuff cookbook:shrimp cookbook:corn_and_shrimp_chowder recipeIngredient "¼ cup light cream or milk" cookbook:corn_and_shrimp_chowder recipeIngredient "1½ pounds (675 g) medium shrimp, shelled" cookbook:corn_and_shrimp_chowder recipeIngredient "1 carrot chopped" cookbook:corn_and_shrimp_chowder recipeIngredient "1 clove garlic, chopped" cookbook:corn_and_shrimp_chowder recipeIngredient "1 onion, chopped" cookbook:corn_and_shrimp_chowder recipeIngredient "1 tablespoon fresh parsley, chopped" cookbook:corn_and_shrimp_chowder recipeIngredient "1 teaspoon dill seeds" cookbook:corn_and_shrimp_chowder recipeIngredient "1 teaspoon olive oil" cookbook:corn_and_shrimp_chowder recipeIngredient "3½ cups canned chicken broth" cookbook:corn_and_shrimp_chowder recipeIngredient "3 cups frozen corn kernels" cookbook:corn_and_shrimp_chowder recipeIngredient "Salt and pepper to taste" cookbook:corn_and_shrimp_chowder recipeInstructions ["In a large saucepan, heat olive oil over low heat.","Add onion, carrot and garlic.","Cook, stirring occasionally, until the onion is transparent, about 5 minutes.","Add broth and dill seeds.","Bring to a boil.","Reduce heat and simmer, covered, for 20 minutes.","Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.","In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.","Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.","Stir in milk and parsley, salt and pepper.","Bring mixture back to simmer.","Serve immediately."] cookbook:corn_and_shrimp_chowder recipeYield 8 cookbook:corn_and_shrimp_chowder totalTime "1 hour" cookbook:corn_and_shrimp_chowder type cookbook:recipes cookbook:corn_and_shrimp_chowder url https://en.wikibooks.org/wiki/Cookbook:Corn_and_Shrimp_Chowder cookbook:cornbread_2 label "corn bread 2" cookbook:cornbread_2 label "cornbread 2" cookbook:cornbread_2 name "Cornbread 2" cookbook:cornbread_2 name "Corn Bread 2" cookbook:cornbread_2 recipeCategory category:baking_recipes cookbook:cornbread_2 recipeCategory category:cornbread_recipes cookbook:cornbread_2 recipeCategory category:recipes_with_metric_units cookbook:cornbread_2 recipeCategory category:southern_u.s._recipes cookbook:cornbread_2 recipeCuisine cookbook:louisiana_creole_cuisine cookbook:cornbread_2 recipeCuisine cookbook:southern_cuisine cookbook:cornbread_2 recipeFoodstuff cookbook:baking_powder cookbook:cornbread_2 recipeFoodstuff cookbook:cornmeal cookbook:cornbread_2 recipeFoodstuff cookbook:egg cookbook:cornbread_2 recipeFoodstuff cookbook:flour cookbook:cornbread_2 recipeFoodstuff cookbook:milk cookbook:cornbread_2 recipeFoodstuff cookbook:orange cookbook:cornbread_2 recipeFoodstuff cookbook:salt cookbook:cornbread_2 recipeFoodstuff cookbook:sugar cookbook:cornbread_2 recipeFoodstuff cookbook:vegetable_oil cookbook:cornbread_2 recipeIngredient "¼ cup cornmeal" cookbook:cornbread_2 recipeIngredient "¼ cup vegetable oil" cookbook:cornbread_2 recipeIngredient "½ tsp salt" cookbook:cornbread_2 recipeIngredient "1¼ cup mixture of milk and orange juice (you can use as much orange juice as you like; ¼ to ½ cup is ideal)" cookbook:cornbread_2 recipeIngredient "1 cup flour" cookbook:cornbread_2 recipeIngredient "1 egg" cookbook:cornbread_2 recipeIngredient "1 tbsp baking powder" cookbook:cornbread_2 recipeIngredient "⅓ cup sugar" cookbook:cornbread_2 recipeInstructions ["Combine cornmeal and milk\/orange juice, and let stand 10 minutes.","Combine dry ingredients.","Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.","Bake at 400\u00b0F (205\u00b0C) for 15-20 minutes."] cookbook:cornbread_2 type cookbook:recipes cookbook:cornbread_2 url https://en.wikibooks.org/wiki/Cookbook:Cornbread_2 cookbook:cornbread_2 url https://en.wikibooks.org/wiki/Cookbook:Corn_Bread_2 cookbook:cornbread_&_chicken_casserole name "Cornbread & Chicken Casserole" cookbook:cornbread_&_chicken_casserole recipeCategory category:american_recipes cookbook:cornbread_&_chicken_casserole recipeCategory category:baked_recipes cookbook:cornbread_&_chicken_casserole recipeCategory category:casserole_recipes cookbook:cornbread_&_chicken_casserole recipeCategory category:cheese_recipes cookbook:cornbread_&_chicken_casserole recipeCategory category:chicken_recipes cookbook:cornbread_&_chicken_casserole recipeCategory category:cornbread_recipes cookbook:cornbread_&_chicken_casserole recipeCategory category:main_course_recipes cookbook:cornbread_&_chicken_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:cornbread_&_chicken_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:cornbread_&_chicken_casserole recipeCuisine cookbook:new_england_cuisine cookbook:cornbread_&_chicken_casserole recipeIngredient "1/2 large onion, finely diced" cookbook:cornbread_&_chicken_casserole recipeIngredient "1/4 cup unsalted melted butter" cookbook:cornbread_&_chicken_casserole recipeIngredient "1/4 tsp each salt and freshly ground black pepper" cookbook:cornbread_&_chicken_casserole recipeIngredient "1 tbs minced garlic" cookbook:cornbread_&_chicken_casserole recipeIngredient "1 tsp olive oil" cookbook:cornbread_&_chicken_casserole recipeIngredient "2/3 cup dried breadcrumbs" cookbook:cornbread_&_chicken_casserole recipeIngredient "2 cups shredded cooked chicken" cookbook:cornbread_&_chicken_casserole recipeIngredient "2 cups shredded Monterrey Jack cheese, divided" cookbook:cornbread_&_chicken_casserole recipeIngredient "2 tbs unsalted butter" cookbook:cornbread_&_chicken_casserole recipeIngredient "3 cups cornbread, crumbled finely" cookbook:cornbread_&_chicken_casserole recipeInstructions ["In a large straight-sided stainless steel saut\u00e9 pan set over medium high heat, melt butter with olive oil. Add onion and cook until onion is translucent.","Add garlic and saut\u00e9 until golden. Remove and set aside until cool.","Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside.","Place enough cornbread to lightly coat the bottom of a parchment-lined high-sided roasting pan in the aforementioned pan. Place a layer of chicken mixture on top and repeat until all has been used up.","Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375 degree F oven 20 minutes.","Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.<\/text>"] cookbook:cornbread_&_chicken_casserole type cookbook:recipes cookbook:cornbread_&_chicken_casserole url https://en.wikibooks.org/wiki/Cookbook:Cornbread_&_Chicken_Casserole cookbook:cornbread_&_chicken_casserole type cookbook:recipes cookbook:corn_bread_fish difficulty 2 cookbook:corn_bread_fish name "Corn bread fish" cookbook:corn_bread_fish name "Corn Bread Fish" cookbook:corn_bread_fish recipeCategory category:baked_recipes cookbook:corn_bread_fish recipeCategory category:cornbread_recipes cookbook:corn_bread_fish recipeCategory category:easy_recipes cookbook:corn_bread_fish recipeCategory category:fish_recipes cookbook:corn_bread_fish recipeCategory category:inexpensive_recipes cookbook:corn_bread_fish recipeCategory category:lemon_recipes cookbook:corn_bread_fish recipeCategory category:main_course_recipes cookbook:corn_bread_fish recipeCategory category:southern_u.s._recipes cookbook:corn_bread_fish recipeCookingTechnique cookbook:baking cookbook:corn_bread_fish recipeCuisine cookbook:louisiana_creole_cuisine cookbook:corn_bread_fish recipeCuisine cookbook:southern_cuisine cookbook:corn_bread_fish recipeEquipment cookbook:oven cookbook:corn_bread_fish recipeFoodstuff cookbook:cooking_spray cookbook:corn_bread_fish recipeFoodstuff cookbook:cornmeal cookbook:corn_bread_fish recipeFoodstuff cookbook:fish cookbook:corn_bread_fish recipeFoodstuff cookbook:lemon cookbook:corn_bread_fish recipeFoodstuff cookbook:pepper cookbook:corn_bread_fish recipeFoodstuff cookbook:salt cookbook:corn_bread_fish recipeIngredient "1 large corn muffin, or ⅔ cup coarse crumbs" cookbook:corn_bread_fish recipeIngredient "1 lemon, or 3 tablespoons lemon juice" cookbook:corn_bread_fish recipeIngredient "4 boneless, skinless fish fillets (about 6 ounces each, 1 to 1¼ inches at thickest), such as tilapia, catfish or trout (see notes)" cookbook:corn_bread_fish recipeIngredient "⅓ cup bottled Italian dressing" cookbook:corn_bread_fish recipeIngredient "salt and pepper to taste" cookbook:corn_bread_fish recipeInstructions ["Preheat the oven to 400\u00b0F (204\u00b0C).","Spray an glass baking dish with cooking-oil spray.","Season each fish piece with salt and pepper and place in the dish. (see notes)","Pour the dressing evenly over the fish.","Crumble the corn muffin, and sprinkle the crumbs over the fish.","Place the dish in the preheated oven, and bake until the dressing is bubbling at the edges, the crumbs lightly brown and the thickest part of the fillets are opaque and flake easily with a fork, about 15 to 20 minutes.","While fish is baking, cut the lemon into 4 parts and set aside.","When the fish is done, remove it from the oven, squeeze the juice from the lemon quarters over the fish and serve immediately."] cookbook:corn_bread_fish recipeNotes "* Note: If the only available fillets are large, cut two of them in half to make four servings. * When placing the fish in the baking dish, the thick parts should not be layered. " cookbook:corn_bread_fish recipeYield 4 cookbook:corn_bread_fish totalTime "⅛ hour" cookbook:corn_bread_fish type cookbook:recipes cookbook:corn_bread_fish url https://en.wikibooks.org/wiki/Cookbook:Corn_bread_fish cookbook:corn_bread_fish url https://en.wikibooks.org/wiki/Cookbook:Corn_Bread_Fish cookbook:corn_bread,_golden recipeCategory category:american_recipes cookbook:corn_bread,_golden recipeCategory category:camping_recipes cookbook:corn_bread,_golden recipeCategory category:cornbread_recipes cookbook:corn_bread,_golden recipeCategory category:corn_recipes cookbook:corn_bread,_golden recipeCategory category:inexpensive_recipes cookbook:corn_bread,_golden recipeCategory category:vegetarian_recipes cookbook:corn_bread,_golden recipeCuisine cookbook:cuisine_of_the_united_states cookbook:corn_bread,_golden recipeCuisine cookbook:louisiana_creole_cuisine cookbook:corn_bread,_golden recipeCuisine cookbook:new_england_cuisine cookbook:corn_bread,_golden type cookbook:recipes cookbook:cornbread label "corn bread" cookbook:cornbread label "cornbread" cookbook:cornbread name "Cornbread" cookbook:cornbread name "Corn Bread" cookbook:cornbread recipeCategory category:baking_recipes cookbook:cornbread recipeCategory category:cornbread_recipes cookbook:cornbread recipeCategory category:recipes_with_metric_units cookbook:cornbread recipeCategory category:southern_u.s._recipes cookbook:cornbread recipeCategory category:vegan_recipes cookbook:cornbread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:cornbread recipeCuisine cookbook:southern_cuisine cookbook:cornbread recipeCuisine cookbook:vegan_cuisine cookbook:cornbread recipeFoodstuff cookbook:cornmeal cookbook:cornbread recipeFoodstuff cookbook:flour cookbook:cornbread recipeFoodstuff cookbook:salt cookbook:cornbread recipeFoodstuff cookbook:sugar cookbook:cornbread recipeFoodstuff cookbook:whole_wheat_flour cookbook:cornbread recipeFoodstuff cookbook:yeast cookbook:cornbread recipeIngredient "½ cup white flour" cookbook:cornbread recipeIngredient "½ cup whole wheat flour" cookbook:cornbread recipeIngredient "1 cup warm water" cookbook:cornbread recipeIngredient "1 cup yellow cornmeal" cookbook:cornbread recipeIngredient "1 tablespoon yeast" cookbook:cornbread recipeIngredient "1 teaspoon salt" cookbook:cornbread recipeIngredient "4 tablespoons sugar" cookbook:cornbread recipeInstructions ["Mix water yeast and sugar. Let this sit for a few minutes until it bubbles.","Stir in the rest of the ingredients, adding water until it is pourable.","Bake in a greased 9\u00d79 pan at 350\u00b0F (175\u00b0C, gas mark 4) for 25 minutes or until the edges turn golden brown."] cookbook:cornbread_stuffed_zucchini name "Cornbread Stuffed Zucchini" cookbook:cornbread_stuffed_zucchini recipeCategory category:american_recipes cookbook:cornbread_stuffed_zucchini recipeCategory category:baked_recipes cookbook:cornbread_stuffed_zucchini recipeCategory category:cheese_recipes cookbook:cornbread_stuffed_zucchini recipeCategory category:cornbread_recipes cookbook:cornbread_stuffed_zucchini recipeCategory category:side_dish_recipes cookbook:cornbread_stuffed_zucchini recipeCategory category:stuffing_recipes cookbook:cornbread_stuffed_zucchini recipeCategory category:zucchini_recipes cookbook:cornbread_stuffed_zucchini recipeCuisine cookbook:cuisine_of_the_united_states cookbook:cornbread_stuffed_zucchini recipeCuisine cookbook:louisiana_creole_cuisine cookbook:cornbread_stuffed_zucchini recipeCuisine cookbook:new_england_cuisine cookbook:cornbread_stuffed_zucchini recipeIngredient "1 1/2 cups grated Monterrey Jack cheese" cookbook:cornbread_stuffed_zucchini recipeIngredient "1/2 cup cream cheese" cookbook:cornbread_stuffed_zucchini recipeIngredient "1/2 tsp freshly ground black pepper" cookbook:cornbread_stuffed_zucchini recipeIngredient "1/2 tsp salt" cookbook:cornbread_stuffed_zucchini recipeIngredient "1/8 tsp cream of tartar" cookbook:cornbread_stuffed_zucchini recipeIngredient "2 cups crumbled cornbread, divided" cookbook:cornbread_stuffed_zucchini recipeIngredient "4 eggs, separated" cookbook:cornbread_stuffed_zucchini recipeIngredient "4 small zucchini, halved lengthwise" cookbook:cornbread_stuffed_zucchini recipeInstructions ["Scoop out column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.","Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.","Beat egg whites to stiff peaks with cream of tartar. Stir in 1\/4 of the egg whites.","Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.","Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.","Bake in a 400 degree F oven 30-35 minutes or until browned and bubbly on top. Serve warm.<\/text>"] cookbook:cornbread_stuffed_zucchini type cookbook:recipes cookbook:cornbread_stuffed_zucchini url https://en.wikibooks.org/wiki/Cookbook:Cornbread_Stuffed_Zucchini cookbook:cornbread type cookbook:recipes cookbook:cornbread url https://en.wikibooks.org/wiki/Cookbook:Cornbread cookbook:cornbread url https://en.wikibooks.org/wiki/Cookbook:Corn_Bread cookbook:corn_chowder_2 label "corn chowder" cookbook:corn_chowder_2 name "Corn Chowder 2" cookbook:corn_chowder_2 recipeCategory category:american_recipes cookbook:corn_chowder_2 recipeCategory category:camping_recipes cookbook:corn_chowder_2 recipeCategory category:celery_recipes cookbook:corn_chowder_2 recipeCategory category:corn_recipes cookbook:corn_chowder_2 recipeCategory category:gluten-free_recipes cookbook:corn_chowder_2 recipeCategory category:home_canning_recipes cookbook:corn_chowder_2 recipeCategory category:inexpensive_recipes cookbook:corn_chowder_2 recipeCategory category:milk_recipes cookbook:corn_chowder_2 recipeCategory category:native_american_recipes cookbook:corn_chowder_2 recipeCategory category:onion_recipes cookbook:corn_chowder_2 recipeCategory category:potato_recipes cookbook:corn_chowder_2 recipeCategory category:soup_recipes cookbook:corn_chowder_2 recipeCuisine cookbook:cuisine_of_the_united_states cookbook:corn_chowder_2 recipeCuisine cookbook:louisiana_creole_cuisine cookbook:corn_chowder_2 recipeCuisine cookbook:native_american_cuisine cookbook:corn_chowder_2 recipeCuisine cookbook:new_england_cuisine cookbook:corn_chowder_2 recipeFoodstuff cookbook:celery cookbook:corn_chowder_2 recipeFoodstuff cookbook:corn cookbook:corn_chowder_2 recipeFoodstuff cookbook:msg cookbook:corn_chowder_2 recipeFoodstuff cookbook:onion cookbook:corn_chowder_2 recipeFoodstuff cookbook:pepper cookbook:corn_chowder_2 recipeFoodstuff cookbook:potato cookbook:corn_chowder_2 recipeFoodstuff cookbook:salt cookbook:corn_chowder_2 recipeIngredient "1 1/2 cups sliced fresh onion (1/2 pint (250 ml) home canned onions)" cookbook:corn_chowder_2 recipeIngredient "1 13 oz (370 g) can chicken breast" cookbook:corn_chowder_2 recipeIngredient "1 14.5 ounce (410 g) can cream style corn" cookbook:corn_chowder_2 recipeIngredient "1 32 oz (900 g) box chicken broth" cookbook:corn_chowder_2 recipeIngredient "1/4 tsp black pepper (optional)" cookbook:corn_chowder_2 recipeIngredient "1/4 tsp MSG (optional)" cookbook:corn_chowder_2 recipeIngredient "1/4 tsp sea salt (not iodized) (optional)" cookbook:corn_chowder_2 recipeIngredient "1 cup chopped celery (1 8 ounce (250 ml) jelly jar home canned celery)" cookbook:corn_chowder_2 recipeIngredient "4 cups cubed potatoes" cookbook:corn_chowder_2 recipeIngredient "4 cup whole kernel corn (3 14.5 ounce (410 g) cans)" cookbook:corn_chowder_2 recipeInstructions ["It is recommended that you use all the optional ingredients or this will taste bland.","Put all ingredients into stockpot and start cooking slowly (medium heat).","When the ingredients get warm, put some of them into a blender and liquefy them and pour back into the pot (for thickening)","Cook until the potatoes get soft all the way through and start getting translucent, stirring every few minutes to get the contents off the bottom of the pot.","If storing then proceed to the section on long term storage.","Add 1\/2 cup whole milk, 1 tbsp unsalted butter, and 1\/4 cup romano cheese per pint (should make 5 pints)","To store this for longer than 3 days or to store without a refrigerator, follow these instructions.","Pour into 16 ounce (pint) mason jars leaving 1 inch (2.5 cm) headspace.","Process 90 minutes in a pressure canner at 10 (11 for dial) pounds, adjusted for your altitude. Makes 5 jars.","Refrigerate at under 40\u00b0 F (2\u00b0 C) for no more than 3 days."] cookbook:corn_chowder_2 type cookbook:recipes cookbook:corn_chowder_2 url https://en.wikibooks.org/wiki/Cookbook:Corn_Chowder_2 cookbook:corn_chowder label "corn chowder" cookbook:corn_chowder name "Corn Chowder" cookbook:corn_chowder recipeCategory category:american_recipes cookbook:corn_chowder recipeCategory category:camping_recipes cookbook:corn_chowder recipeCategory category:celery_recipes cookbook:corn_chowder recipeCategory category:corn_recipes cookbook:corn_chowder recipeCategory category:gluten-free_recipes cookbook:corn_chowder recipeCategory category:inexpensive_recipes cookbook:corn_chowder recipeCategory category:milk_recipes cookbook:corn_chowder recipeCategory category:native_american_recipes cookbook:corn_chowder recipeCategory category:onion_recipes cookbook:corn_chowder recipeCategory category:potato_recipes cookbook:corn_chowder recipeCategory category:recipes_with_images cookbook:corn_chowder recipeCategory category:soup_recipes cookbook:corn_chowder recipeCategory category:thyme_recipes cookbook:corn_chowder recipeCategory category:very_easy_recipes cookbook:corn_chowder recipeCookingTechnique cookbook:chopping cookbook:corn_chowder recipeCookingTechnique cookbook:dice cookbook:corn_chowder recipeCookingTechnique cookbook:simmering cookbook:corn_chowder recipeCuisine cookbook:cuisine_of_the_united_states cookbook:corn_chowder recipeCuisine cookbook:louisiana_creole_cuisine cookbook:corn_chowder recipeCuisine cookbook:native_american_cuisine cookbook:corn_chowder recipeCuisine cookbook:new_england_cuisine cookbook:corn_chowder recipeEquipment cookbook:saucepan cookbook:corn_chowder recipeFoodstuff cookbook:bouillon_cube cookbook:corn_chowder recipeFoodstuff cookbook:butter cookbook:corn_chowder recipeFoodstuff cookbook:celery cookbook:corn_chowder recipeFoodstuff cookbook:corn cookbook:corn_chowder recipeFoodstuff cookbook:cream cookbook:corn_chowder recipeFoodstuff cookbook:margarine cookbook:corn_chowder recipeFoodstuff cookbook:milk cookbook:corn_chowder recipeFoodstuff cookbook:onion cookbook:corn_chowder recipeFoodstuff cookbook:pepper cookbook:corn_chowder recipeFoodstuff cookbook:potato cookbook:corn_chowder recipeFoodstuff cookbook:salt cookbook:corn_chowder recipeFoodstuff cookbook:thyme cookbook:corn_chowder recipeFoodstuff cookbook:water cookbook:corn_chowder recipeIngredient "½ cup chopped celery" cookbook:corn_chowder recipeIngredient "¼ teaspoon thyme" cookbook:corn_chowder recipeIngredient "1½ cups diced, pared potatoes (cut in ½-inch cubes)" cookbook:corn_chowder recipeIngredient "1½ cups water" cookbook:corn_chowder recipeIngredient "1 cup chopped onion" cookbook:corn_chowder recipeIngredient "1 cup light cream" cookbook:corn_chowder recipeIngredient "1 cup milk" cookbook:corn_chowder recipeIngredient "2 chicken bouillon cubes" cookbook:corn_chowder recipeIngredient "2 cups corn. fresh or frozen" cookbook:corn_chowder recipeIngredient "2 tablespoon butter or margarine" cookbook:corn_chowder recipeIngredient "Salt and pepper to taste" cookbook:corn_chowder recipeInstructions ["In a medium saucepan, melt butter; add onion and celery and cook until tender.","Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.","Cover and simmer for 15 minutes, or until potatoes and corn are tender.","Add milk and cream.","Heat through."] cookbook:corn_chowder recipeNotes "* If cooking outdoors, you can substitute evaporated milk or powdered milk. Paprika or pepper can be added for spicier flavor. " cookbook:corn_chowder type cookbook:recipes cookbook:corn_chowder url https://en.wikibooks.org/wiki/Cookbook:Corn_Chowder cookbook:corn_dogs difficulty 2 cookbook:corn_dogs name "Corn Dogs" cookbook:corn_dogs recipeCategory category:american_recipes cookbook:corn_dogs recipeCategory category:deep_fried_recipes cookbook:corn_dogs recipeCategory category:easy_recipes cookbook:corn_dogs recipeCategory category:hot_dog_recipes cookbook:corn_dogs recipeCategory category:inexpensive_recipes cookbook:corn_dogs recipeCategory category:main_course_recipes cookbook:corn_dogs recipeCategory category:meat_recipes cookbook:corn_dogs recipeCategory category:recipes_with_metric_units cookbook:corn_dogs recipeCookingTechnique cookbook:beat cookbook:corn_dogs recipeCookingTechnique cookbook:deep_fat_frying cookbook:corn_dogs recipeCookingTechnique cookbook:frying cookbook:corn_dogs recipeCuisine cookbook:cuisine_of_the_united_states cookbook:corn_dogs recipeCuisine cookbook:louisiana_creole_cuisine cookbook:corn_dogs recipeCuisine cookbook:new_england_cuisine cookbook:corn_dogs recipeFoodstuff cookbook:cornmeal cookbook:corn_dogs recipeFoodstuff cookbook:egg cookbook:corn_dogs recipeFoodstuff cookbook:flour cookbook:corn_dogs recipeFoodstuff cookbook:hot_dog cookbook:corn_dogs recipeFoodstuff cookbook:milk cookbook:corn_dogs recipeFoodstuff cookbook:salt cookbook:corn_dogs recipeFoodstuff cookbook:vegetable_oil cookbook:corn_dogs recipeIngredient "½ cup (120ml) milk" cookbook:corn_dogs recipeIngredient "1 egg, beaten" cookbook:corn_dogs recipeIngredient "1 teaspoon salt" cookbook:corn_dogs recipeIngredient "2 tablespoon vegetable oil" cookbook:corn_dogs recipeIngredient "8-10 hot dogs" cookbook:corn_dogs recipeIngredient "8-10 wooden skewers" cookbook:corn_dogs recipeIngredient "⅔ cup (160g) corn meal" cookbook:corn_dogs recipeIngredient "⅓ cup (60g) flour" cookbook:corn_dogs recipeInstructions ["Preheat deep fat fryer to {{#invoke:temperature|f|375}} ({{#invoke:temperature|c|190}}).","Combine corn meal, flour, and salt. Add milk, egg, and oil; mix well.","Insert a wooden skewer into one end of each frankfurter.","Coat with flour, then coat with corn meal mixture.","Fry a few at a time in deep hot oil until golden brown."] cookbook:corn_dogs recipeNotes "* Dab with mustard, like at a fair. " cookbook:corn_dogs recipeYield 8-10 cookbook:corn_dogs totalTime "30 minutes" cookbook:corn_dogs type cookbook:recipes cookbook:corn_dogs url https://en.wikibooks.org/wiki/Cookbook:Corn_Dogs cookbook:corned_beef label "corned beef" cookbook:corned_beef name "Corned Beef" cookbook:corned_beef_pie label "corned beef pie" cookbook:corned_beef_pie name "Corned beef pie" cookbook:corned_beef_pie name "Corned Beef Pie" cookbook:corned_beef_pie recipeCategory category:baked_recipes cookbook:corned_beef_pie recipeCategory category:beef_recipes cookbook:corned_beef_pie recipeCategory category:english_recipes cookbook:corned_beef_pie recipeCategory category:main_course_recipes cookbook:corned_beef_pie recipeCategory category:pot_pie_recipes cookbook:corned_beef_pie recipeCategory category:recipes_with_images cookbook:corned_beef_pie recipeCategory category:recipes_with_metric_units cookbook:corned_beef_pie recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:corned_beef_pie recipeFoodstuff cookbook:beef cookbook:corned_beef_pie recipeFoodstuff cookbook:butter cookbook:corned_beef_pie recipeFoodstuff cookbook:flour cookbook:corned_beef_pie recipeFoodstuff cookbook:lard cookbook:corned_beef_pie recipeFoodstuff cookbook:margarine cookbook:corned_beef_pie recipeFoodstuff cookbook:milk cookbook:corned_beef_pie recipeFoodstuff cookbook:onion cookbook:corned_beef_pie recipeFoodstuff cookbook:potato cookbook:corned_beef_pie recipeIngredient "12oz (340g) self raising flour" cookbook:corned_beef_pie recipeIngredient "1 large onion" cookbook:corned_beef_pie recipeIngredient "1 large tin of corned beef" cookbook:corned_beef_pie recipeIngredient "1lb (450g) potato" cookbook:corned_beef_pie recipeIngredient "3oz (85g) lard" cookbook:corned_beef_pie recipeIngredient "3oz (85g) margarine" cookbook:corned_beef_pie recipeIngredient "Knob of butter (1-2 tablespoons)" cookbook:corned_beef_pie recipeIngredient "Milk" cookbook:corned_beef_pie recipeInstructions ["Pre-heat the oven to 200\u00b0C (400\u00b0F, GM 6)","Sift the flour into a bowl","Rub in the lard and margarine","Add enough water to bind the mixture","Roll out <sup>1<\/sup>\/<sub>2<\/sub> the mixture and use it to line a large flan or quiche dish","Chop the onion","Boil the Potatoes","Drain, add the butter and mash","Add the chopped onion and corned beef","Spoon corned beef mixture into the lined dish","Roll the other <sup>1<\/sup>\/<sub>2<\/sub> of the pastry mixture","Lay it over the dish sealing at the edges, forming a lid to the pie","Cut some slits in the top of the lid","Brush with a little milk","Cook until golden brown (about 35\/40 minutes)"] cookbook:corned_beef_pie type cookbook:recipes cookbook:corned_beef_pie url https://en.wikibooks.org/wiki/Cookbook:Corned_beef_pie cookbook:corned_beef_pie url https://en.wikibooks.org/wiki/Cookbook:Corned_Beef_Pie cookbook:corned_beef recipeCategory category:beef_recipes cookbook:corned_beef recipeCategory category:beer_recipes cookbook:corned_beef recipeCategory category:boiled_recipes cookbook:corned_beef recipeCategory category:main_course_recipes cookbook:corned_beef recipeIngredient "3 carrots, sliced diagonally" cookbook:corned_beef recipeIngredient "3 medium onions" cookbook:corned_beef recipeIngredient "a six-pound (about 2.75 kg) round/brisket of corned beef" cookbook:corned_beef recipeIngredient "Guinness" cookbook:corned_beef recipeIngredient "mixed herbs" cookbook:corned_beef recipeIngredient "one teaspoon ground allspice" cookbook:corned_beef recipeIngredient "one teaspoon ground cloves" cookbook:corned_beef recipeInstructions ["Put the brisket on a bed of the chopped vegetables using a large saucepan, just covering them with water that is room temp and simmer lightly for 4 hours","Add a half pint of Guinness and go one more hour simmering all.","Serve it cold on Christmas since there are no worries slaving in the kitchen this day, the brisket should be removed and pressed between 2 dishes with a weight on top, reserve juice for hot topping gravy; other days you serve hot."] cookbook:corned_beef type cookbook:recipes cookbook:corned_beef url https://en.wikibooks.org/wiki/Cookbook:Corned_Beef cookbook:cornelian_cherry label "cornelian cherry" cookbook:cornflour label "corn flour" cookbook:cornflour label "cornflour" cookbook:cornflour name "Cornflour" cookbook:cornflour name "Corn Flour" cookbook:cornflour type cookbook:ingredients cookbook:cornflour url https://en.wikibooks.org/wiki/Cookbook:Cornflour cookbook:cornflour url https://en.wikibooks.org/wiki/Cookbook:Corn_Flour cookbook:cornish_cuisine label "cornish cuisine" cookbook:cornish_cuisine name "Cornish cuisine" cookbook:cornish_cuisine name "Cornish Cuisine" cookbook:cornish_cuisine url https://en.wikibooks.org/wiki/Cookbook:Cornish_cuisine cookbook:cornish_cuisine url https://en.wikibooks.org/wiki/Cookbook:Cornish_Cuisine cookbook:cornish_fairing label "cornish fairings" cookbook:cornish_fairing name "Cornish fairing" cookbook:cornish_fairing recipeCategory category:baking_recipes cookbook:cornish_fairing recipeCategory category:cookie_recipes cookbook:cornish_fairing recipeCategory category:cornish_recipes cookbook:cornish_fairing recipeCategory category:dessert_recipes cookbook:cornish_fairing recipeCategory category:recipes_with_metric_units cookbook:cornish_fairing recipeCuisine cookbook:cornish_cuisine cookbook:cornish_fairing recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:cornish_fairing recipeFoodstuff cookbook:baking_powder cookbook:cornish_fairing recipeFoodstuff cookbook:baking_soda cookbook:cornish_fairing recipeFoodstuff cookbook:butter cookbook:cornish_fairing recipeFoodstuff cookbook:castor_sugar cookbook:cornish_fairing recipeFoodstuff cookbook:cinnamon cookbook:cornish_fairing recipeFoodstuff cookbook:flour cookbook:cornish_fairing recipeFoodstuff cookbook:ginger cookbook:cornish_fairing recipeFoodstuff cookbook:golden_syrup cookbook:cornish_fairing recipeFoodstuff cookbook:margarine cookbook:cornish_fairing recipeFoodstuff cookbook:mixed_spice cookbook:cornish_fairing recipeIngredient "110 g (½ cup or 4 oz) flour" cookbook:cornish_fairing recipeIngredient "1 tsp ground cinnamon" cookbook:cornish_fairing recipeIngredient "1 tsp ground ginger" cookbook:cornish_fairing recipeIngredient "1 tsp (levelled, not heaped) baking powder or bicarbonate of soda" cookbook:cornish_fairing recipeIngredient "1 tsp mixed spice" cookbook:cornish_fairing recipeIngredient "2 tsp golden syrup" cookbook:cornish_fairing recipeIngredient "60 g (¼ cup or 2 oz) butter or margarine" cookbook:cornish_fairing recipeIngredient "60 g (¼ cup or 2 oz) caster sugar" cookbook:cornish_fairing recipeInstructions ["Preheat the oven to 180\u00b0C (350\u00b0F or Gas Mark 4).","Sieve the flour, then rub in with the butter into a mixing bowl.","Sieve the caster sugar, baking powder or bicarbonate of soda and spices - then mix.","Add the syrup to the mixture, then stir in until it becomes a dough.","Roll the dough out into little balls (about the size of a walnut).","Place the balls on a baking tray, then bake for 15 minutes.","Allow the fairings to cool for a few minutes on the cooling rack before serving."] cookbook:cornish_fairing type cookbook:recipes cookbook:cornish_fairing url https://en.wikibooks.org/wiki/Cookbook:Cornish_fairing cookbook:cornish_game_hen label "cornish game hen" cookbook:cornish_game_hen name "Cornish Game Hen" cookbook:cornish_game_hen type cookbook:cookbook_stubs cookbook:cornish_game_hen type cookbook:ingredients cookbook:cornish_game_hen type cookbook:meat_and_poultry cookbook:cornish_game_hen url https://en.wikibooks.org/wiki/Cookbook:Cornish_Game_Hen cookbook:cornish type cookbook:cuisines cookbook:corn label "baby corn" cookbook:corn label "corn" cookbook:corn label "corn kernels" cookbook:corn label "corn meal" cookbook:corn label "corn on the cob" cookbook:corn label "ear corn" cookbook:corn label "frozen corn" cookbook:corn label "maize" cookbook:corn label "maize corn" cookbook:corn label "sweet corn" cookbook:corn label "sweetcorn" cookbook:corn label "whole corn" cookbook:corn label "whole kernel corn" cookbook:corn_masa label "corn masa" cookbook:corn_masa label "masa" cookbook:corn_masa label "masa flour" cookbook:corn_masa label "masa harina" cookbook:corn_masa name "Corn Masa" cookbook:corn_masa name "Masa Harina" cookbook:corn_masa recipeCategory category:ingredients cookbook:corn_masa type cookbook:ingredients cookbook:corn_masa url https://en.wikibooks.org/wiki/Cookbook:Corn_Masa cookbook:corn_masa url https://en.wikibooks.org/wiki/Cookbook:Masa_Harina cookbook:cornmeal label "corn flour" cookbook:cornmeal label "'''cornmeal'''" cookbook:cornmeal label "corn meal" cookbook:cornmeal label "cornmeal" cookbook:cornmeal label "corn muffin" cookbook:cornmeal label "fine yellow corn meal" cookbook:cornmeal label "indian meal (cornmeal)" cookbook:cornmeal label "yellow corn meal" cookbook:cornmeal name "Cornmeal" cookbook:cornmeal_pancakes_(arepa) label "arepa" cookbook:cornmeal_pancakes_(arepa) name "Arepa" cookbook:cornmeal_pancakes_(arepa) name "Cornmeal Pancakes (Arepa)" cookbook:cornmeal_pancakes_(arepa) recipeCategory category:baked_recipes cookbook:cornmeal_pancakes_(arepa) recipeCategory category:cheese_recipes cookbook:cornmeal_pancakes_(arepa) recipeCategory category:colombian_recipes cookbook:cornmeal_pancakes_(arepa) recipeCategory category:corn_recipes cookbook:cornmeal_pancakes_(arepa) recipeCategory category:pancake_recipes cookbook:cornmeal_pancakes_(arepa) recipeCategory category:pan_fried_recipes cookbook:cornmeal_pancakes_(arepa) recipeCategory category:recipes_with_metric_units cookbook:cornmeal_pancakes_(arepa) recipeCategory category:vegetarian_recipes cookbook:cornmeal_pancakes_(arepa) recipeCategory category:venezuelan_recipes cookbook:cornmeal_pancakes_(arepa) recipeCuisine cookbook:cuisine_of_venezuela cookbook:cornmeal_pancakes_(arepa) recipeCuisine cookbook:vegan_cuisine cookbook:cornmeal_pancakes_(arepa) recipeFoodstuff cookbook:cheese cookbook:cornmeal_pancakes_(arepa) recipeFoodstuff cookbook:cornflour cookbook:cornmeal_pancakes_(arepa) recipeFoodstuff cookbook:salt cookbook:cornmeal_pancakes_(arepa) recipeFoodstuff cookbook:water cookbook:cornmeal_pancakes_(arepa) recipeIngredient "1 1/5 tsp (1 tsp) salt" cookbook:cornmeal_pancakes_(arepa) recipeIngredient "2 2/5 (2.5 cups) (500 g) cup cool water (or more if needed)" cookbook:cornmeal_pancakes_(arepa) recipeIngredient "2 2/5 cup (2.5 cups) (500 g) corn flour for arepas" cookbook:cornmeal_pancakes_(arepa) recipeIngredient "3/5 (3/4 cup) (140 g) cup grated white cheese" cookbook:cornmeal_pancakes_(arepa) recipeInstructions ["In a large mixing bowl, whisk together the flour, salt, and white cheese. Stir in enough water to make a firm, slightly moist dough. Cover the dough and let it rest for 5 minutes. Divide the dough into 10 pieces and form each piece into a ball. Flatten the ball slightly.","Preheat the oven to 350 degrees F (180 \u00b0C).","Oil a griddle very lightly and warm it over medium heat. Cook the arepas on the griddle for about 5 minutes on each side, until a golden brown crust forms. Transfer the arepas to a baking sheet and bake 20 to 25 minutes, turning them several times as they bake."] cookbook:cornmeal_pancakes_(arepa) type cookbook:recipes cookbook:cornmeal_pancakes_(arepa) url https://en.wikibooks.org/wiki/Cookbook:Arepa cookbook:cornmeal_pancakes_(arepa) url https://en.wikibooks.org/wiki/Cookbook:Cornmeal_Pancakes_(Arepa) cookbook:cornmeal recipeCategory category:flour cookbook:cornmeal type cookbook:flour cookbook:cornmeal type cookbook:ingredients cookbook:cornmeal url https://en.wikibooks.org/wiki/Cookbook:Cornmeal cookbook:corn_muffins difficulty 2 cookbook:corn_muffins label "corn muffins" cookbook:corn_muffins name "Corn Muffins" cookbook:corn_muffins recipeCategory category:baking_recipes cookbook:corn_muffins recipeCategory category:cornbread_recipes cookbook:corn_muffins recipeCategory category:easy_recipes cookbook:corn_muffins recipeCategory category:muffin_recipes cookbook:corn_muffins recipeFoodstuff cookbook:baking_powder cookbook:corn_muffins recipeFoodstuff cookbook:baking_soda cookbook:corn_muffins recipeFoodstuff cookbook:butter cookbook:corn_muffins recipeFoodstuff cookbook:cornmeal cookbook:corn_muffins recipeFoodstuff cookbook:egg cookbook:corn_muffins recipeFoodstuff cookbook:flour cookbook:corn_muffins recipeFoodstuff cookbook:salt cookbook:corn_muffins recipeFoodstuff cookbook:sugar cookbook:corn_muffins recipeFoodstuff cookbook:yogurt cookbook:corn_muffins recipeIngredient "1-1/3 cups yogurt or sour cream" cookbook:corn_muffins recipeIngredient "1/2 tsp baking soda" cookbook:corn_muffins recipeIngredient "1 cup (128g) cornmeal" cookbook:corn_muffins recipeIngredient "1 cup plus 1 TBSP (150g) bleached all-purpose flour" cookbook:corn_muffins recipeIngredient "1 tsp salt" cookbook:corn_muffins recipeIngredient "2 large eggs" cookbook:corn_muffins recipeIngredient "2 tsp baking powder" cookbook:corn_muffins recipeIngredient "4 TBSP butter, melted" cookbook:corn_muffins recipeIngredient "4 TBSP plus 4 tsp (66g) sugar" cookbook:corn_muffins recipeInstructions ["Melt the butter and allow to cool. I find it helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.","Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together. Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps.","Add the melted butter and fold.","Pour into ramekins or muffin tins","Bake 15-18 minutes at 400 degrees Fahrenheit, or until the tops are golden."] cookbook:corn_muffins recipeNotes "* This recipe makes a fine cornbread, too, if poured into a 6x9 inch pan instead of muffin tins. " cookbook:corn_muffins recipeYield 12 3-inch muffins cookbook:corn_muffins totalTime "30 minutes" cookbook:corn_muffins type cookbook:recipes cookbook:corn_muffins url https://en.wikibooks.org/wiki/Cookbook:Corn_Muffins cookbook:corn name "Corn" cookbook:corn name "Maize" cookbook:corn name "Sweetcorn" cookbook:corn_oil label "corn" cookbook:corn_oil label "corn oil" cookbook:corn_oil label "oil" cookbook:corn_oil name "Corn Oil" cookbook:corn_oil recipeCategory category:fats_and_oils cookbook:corn_oil type cookbook:fats_and_oils cookbook:corn_oil type cookbook:ingredients cookbook:corn_oil url https://en.wikibooks.org/wiki/Cookbook:Corn_Oil cookbook:corn_on_the_cob label "corn on the cob" cookbook:corn_on_the_cob_with_husks label "corn on the cob with husks" cookbook:corn_on_the_cob_with_husks name "Corn on the Cob with Husks" cookbook:corn_on_the_cob_with_husks recipeCategory category:baked_recipes cookbook:corn_on_the_cob_with_husks recipeCategory category:corn_recipes cookbook:corn_on_the_cob_with_husks recipeCategory category:grilled_recipes cookbook:corn_on_the_cob_with_husks recipeCategory category:side_dish_recipes cookbook:corn_on_the_cob_with_husks recipeCookingTechnique cookbook:grilling cookbook:corn_on_the_cob_with_husks recipeFoodstuff cookbook:butter cookbook:corn_on_the_cob_with_husks recipeFoodstuff cookbook:corn cookbook:corn_on_the_cob_with_husks recipeFoodstuff cookbook:salt cookbook:corn_on_the_cob_with_husks recipeIngredient "Butter and salt, optional" cookbook:corn_on_the_cob_with_husks recipeIngredient "Corn on the cob, with husks left on" cookbook:corn_on_the_cob_with_husks recipeInstructions ["Carefully peel back husk without detaching it and remove silk.","Replace husks and soak ears in cold water for 1\/2 hour.","Place corn on grill or on a rack above an open fire.","Cook for about 15 minutes, turning occasionally to ensure even cooking."] cookbook:corn_on_the_cob_with_husks type cookbook:recipes cookbook:corn_on_the_cob_with_husks url https://en.wikibooks.org/wiki/Cookbook:Corn_on_the_Cob_with_Husks cookbook:corn_pancakes difficulty 2 cookbook:corn_pancakes name "Corn Pancakes" cookbook:corn_pancakes recipeCategory category:american_recipes cookbook:corn_pancakes recipeCategory category:breakfast_recipes cookbook:corn_pancakes recipeCategory category:camping_recipes cookbook:corn_pancakes recipeCategory category:corn_recipes cookbook:corn_pancakes recipeCategory category:easy_recipes cookbook:corn_pancakes recipeCategory category:egg_recipes cookbook:corn_pancakes recipeCategory category:inexpensive_recipes cookbook:corn_pancakes recipeCategory category:milk_recipes cookbook:corn_pancakes recipeCategory category:molasses_recipes cookbook:corn_pancakes recipeCategory category:nutmeg_recipes cookbook:corn_pancakes recipeCategory category:pancake_recipes cookbook:corn_pancakes recipeCategory category:vanilla_recipes cookbook:corn_pancakes recipeCategory category:vegetarian_recipes cookbook:corn_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:corn_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:corn_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:corn_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:corn_pancakes recipeEquipment cookbook:frying_pan cookbook:corn_pancakes recipeEquipment cookbook:griddle cookbook:corn_pancakes recipeEquipment cookbook:microwave_oven cookbook:corn_pancakes recipeEquipment cookbook:whisk cookbook:corn_pancakes recipeFoodstuff cookbook:baking_powder cookbook:corn_pancakes recipeFoodstuff cookbook:baking_soda cookbook:corn_pancakes recipeFoodstuff cookbook:butter cookbook:corn_pancakes recipeFoodstuff cookbook:buttermilk cookbook:corn_pancakes recipeFoodstuff cookbook:corn cookbook:corn_pancakes recipeFoodstuff cookbook:cornmeal cookbook:corn_pancakes recipeFoodstuff cookbook:egg cookbook:corn_pancakes recipeFoodstuff cookbook:flour cookbook:corn_pancakes recipeFoodstuff cookbook:milk cookbook:corn_pancakes recipeFoodstuff cookbook:salt cookbook:corn_pancakes recipeFoodstuff cookbook:sugar cookbook:corn_pancakes recipeFoodstuff cookbook:vanilla cookbook:corn_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:corn_pancakes recipeFoodstuff cookbook:water cookbook:corn_pancakes recipeIngredient "¾ cup all-purpose bleached flour" cookbook:corn_pancakes recipeIngredient "¾ cup buttermilk" cookbook:corn_pancakes recipeIngredient "½ cup fine yellow corn meal" cookbook:corn_pancakes recipeIngredient "¼ cup milk" cookbook:corn_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:corn_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:corn_pancakes recipeIngredient "½ teaspoon salt" cookbook:corn_pancakes recipeIngredient "1 cup frozen corn" cookbook:corn_pancakes recipeIngredient "1 large egg" cookbook:corn_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:corn_pancakes recipeIngredient "2 tablespoon unsalted butter, melted" cookbook:corn_pancakes recipeIngredient "2 teaspoons sugar" cookbook:corn_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:corn_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk corn meal into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Sprinkle 2 tablespoons corn over the uncooked side of each pancake as it cooks.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:corn_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:corn_pancakes recipeYield 8 4-inch pancakes cookbook:corn_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:corn_pancakes type cookbook:recipes cookbook:corn_pancakes url https://en.wikibooks.org/wiki/Cookbook:Corn_Pancakes cookbook:corn_soup name "Corn soup" cookbook:corn_soup name "Corn Soup" cookbook:corn_soup recipeCategory category:corn_recipes cookbook:corn_soup recipeCategory category:soup_recipes cookbook:corn_soup recipeCookingTechnique cookbook:boiling cookbook:corn_soup recipeFoodstuff cookbook:butter cookbook:corn_soup recipeFoodstuff cookbook:corn cookbook:corn_soup recipeFoodstuff cookbook:egg cookbook:corn_soup recipeFoodstuff cookbook:flour cookbook:corn_soup recipeFoodstuff cookbook:pepper cookbook:corn_soup recipeFoodstuff cookbook:salt cookbook:corn_soup recipeIngredient "1 large egg" cookbook:corn_soup recipeIngredient "1 tablespoon flour" cookbook:corn_soup recipeIngredient "4 cups corn off the cob" cookbook:corn_soup recipeIngredient "4 tablespoons unsalted butter" cookbook:corn_soup recipeIngredient "6 cups water" cookbook:corn_soup recipeIngredient "salt and pepper to taste" cookbook:corn_soup recipeInstructions ["Combine the corn and water in a large pot. Bring to a boil.","Make a roux with the butter and flour.","Add the roux to the soup when the corn is tender.","Boil for an additional 10 to 15 minutes.","Beat the egg and add it to the soup. Immediately take the soup off the heat.","Add salt and pepper to taste."] cookbook:corn_soup type cookbook:recipes cookbook:corn_soup url https://en.wikibooks.org/wiki/Cookbook:Corn_soup cookbook:corn_soup url https://en.wikibooks.org/wiki/Cookbook:Corn_Soup cookbook:cornstarch label "cornflour" cookbook:cornstarch label "corn starch" cookbook:cornstarch label "cornstarch" cookbook:cornstarch label "fecula" cookbook:cornstarch label "potato or corn starch" cookbook:cornstarch name "Cornstarch" cookbook:cornstarch name "Corn Starch" cookbook:cornstarch recipeCategory category:flour cookbook:cornstarch_slurry label "cornstarch slurry" cookbook:cornstarch_slurry name "Cornstarch Slurry" cookbook:cornstarch_slurry recipeIngredient "1 tablespoon cornstarch" cookbook:cornstarch_slurry recipeIngredient "2 tablespoons cold water" cookbook:cornstarch_slurry recipeInstructions ["Pour the cornstarch in a cup. Add water. Mix thoroughly with a fork. Re-mix as needed.<\/text>"] cookbook:cornstarch_slurry type cookbook:recipes cookbook:cornstarch_slurry url https://en.wikibooks.org/wiki/Cookbook:Cornstarch_Slurry cookbook:cornstarch type cookbook:flour cookbook:cornstarch type cookbook:ingredients cookbook:cornstarch url https://en.wikibooks.org/wiki/Cookbook:Cornstarch cookbook:cornstarch url https://en.wikibooks.org/wiki/Cookbook:Corn_Starch cookbook:corn_sticks difficulty 2 cookbook:corn_sticks label "corn sticks" cookbook:corn_sticks name "Corn Sticks" cookbook:corn_sticks recipeCategory category:baking_recipes cookbook:corn_sticks recipeCategory category:bread_recipes cookbook:corn_sticks recipeCategory category:cornbread_recipes cookbook:corn_sticks recipeCategory category:easy_recipes cookbook:corn_sticks recipeCategory category:recipes_with_metric_units cookbook:corn_sticks recipeCookingTechnique cookbook:baking cookbook:corn_sticks recipeCookingTechnique cookbook:beat cookbook:corn_sticks recipeFoodstuff cookbook:baking_powder cookbook:corn_sticks recipeFoodstuff cookbook:corn cookbook:corn_sticks recipeFoodstuff cookbook:cornmeal cookbook:corn_sticks recipeFoodstuff cookbook:egg cookbook:corn_sticks recipeFoodstuff cookbook:flour cookbook:corn_sticks recipeFoodstuff cookbook:milk cookbook:corn_sticks recipeFoodstuff cookbook:salt cookbook:corn_sticks recipeFoodstuff cookbook:shortening cookbook:corn_sticks recipeFoodstuff cookbook:sugar cookbook:corn_sticks recipeIngredient "¼ cup (60ml) shortening" cookbook:corn_sticks recipeIngredient "¼ cup (60ml) sugar (optional)" cookbook:corn_sticks recipeIngredient "½ of a 15 ounce (about 150g) can whole corn, drained (optional)" cookbook:corn_sticks recipeIngredient "½ tsp salt" cookbook:corn_sticks recipeIngredient "1 cup (240ml) all-purpose flour" cookbook:corn_sticks recipeIngredient "1 cup (240ml) cornmeal" cookbook:corn_sticks recipeIngredient "1 cup (240ml) milk" cookbook:corn_sticks recipeIngredient "1 egg" cookbook:corn_sticks recipeIngredient "4 tsp baking powder" cookbook:corn_sticks recipeInstructions ["Preheat oven to 425\u00b0F (220\u00b0C). Grease a corn stick pan well, and preheat with oven. ''Cast iron works best.''","Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.","Add egg, sugar, and shortening.","Beat until fairly smooth, about a minute.","Pour into HOT, well-greased cornstick pan.","Bake for 15-20 minutes until golden brown. ''If corn is added to batter, increase time a little.''","Serve hot and buttered."] cookbook:corn_sticks recipeYield 14 corn sticks cookbook:corn_sticks totalTime "1 hour" cookbook:corn_sticks type cookbook:recipes cookbook:corn_sticks url https://en.wikibooks.org/wiki/Cookbook:Corn_Sticks cookbook:corn_syrup label "corn syrup" cookbook:corn_syrup label "dark corn syrup" cookbook:corn_syrup label "light corn syrup" cookbook:corn_syrup name "Corn Syrup" cookbook:corn_syrup recipeCategory category:basic_foodstuffs cookbook:corn_syrup recipeCategory category:sweeteners cookbook:corn_syrup type cookbook:basic_foodstuffs cookbook:corn_syrup type cookbook:ingredients cookbook:corn_syrup type cookbook:sweeteners cookbook:corn_syrup url https://en.wikibooks.org/wiki/Cookbook:Corn_Syrup cookbook:corn type cookbook:cereals cookbook:corn type cookbook:ingredients cookbook:corn url https://en.wikibooks.org/wiki/Cookbook:Corn cookbook:corn url https://en.wikibooks.org/wiki/Cookbook:Maize cookbook:corn url https://en.wikibooks.org/wiki/Cookbook:Sweetcorn cookbook:corny_soufflé difficulty 1 cookbook:corny_soufflé name "Corny Soufflé" cookbook:corny_soufflé recipeCategory category:american_recipes cookbook:corny_soufflé recipeCategory category:baked_recipes cookbook:corny_soufflé recipeCategory category:corn_recipes cookbook:corny_soufflé recipeCategory category:egg_recipes cookbook:corny_soufflé recipeCategory category:gluten-free_recipes cookbook:corny_soufflé recipeCategory category:inexpensive_recipes cookbook:corny_soufflé recipeCategory category:side_dish_recipes cookbook:corny_soufflé recipeCategory category:souffle_recipes cookbook:corny_soufflé recipeCategory category:vegetarian_recipes cookbook:corny_soufflé recipeCategory category:very_easy_recipes cookbook:corny_soufflé recipeCookingTechnique cookbook:baking cookbook:corny_soufflé recipeCuisine cookbook:cuisine_of_the_united_states cookbook:corny_soufflé recipeCuisine cookbook:louisiana_creole_cuisine cookbook:corny_soufflé recipeCuisine cookbook:new_england_cuisine cookbook:corny_soufflé recipeEquipment cookbook:blender cookbook:corny_soufflé recipeEquipment cookbook:oven cookbook:corny_soufflé recipeFoodstuff cookbook:butter cookbook:corny_soufflé recipeFoodstuff cookbook:cooking_spray cookbook:corny_soufflé recipeFoodstuff cookbook:corn cookbook:corny_soufflé recipeFoodstuff cookbook:egg cookbook:corny_soufflé recipeFoodstuff cookbook:milk cookbook:corny_soufflé recipeFoodstuff cookbook:salt cookbook:corny_soufflé recipeFoodstuff cookbook:sugar cookbook:corny_soufflé recipeIngredient "⅛ teaspoon salt" cookbook:corny_soufflé recipeIngredient "1 (16-ounce) package frozen corn" cookbook:corny_soufflé recipeIngredient "1 cup milk" cookbook:corny_soufflé recipeIngredient "1 tablespoon butter, cut into 6 pieces" cookbook:corny_soufflé recipeIngredient "2 tablespoons sugar" cookbook:corny_soufflé recipeIngredient "3 eggs" cookbook:corny_soufflé recipeInstructions ["Preheat oven to 325\u00b0F.","Put frozen corn, milk, eggs, sugar, and salt into a blender.","Blend on medium until ingredients are mixed thoroughly.","Pour into medium sized baking dish coated with cooking spray.","Dot the top with butter pieces.","Bake for 70 minutes."] cookbook:corny_soufflé recipeYield 6 to 8 cookbook:corny_soufflé totalTime "1½ hours" cookbook:corny_soufflé type cookbook:recipes cookbook:corny_soufflé url https://en.wikibooks.org/wiki/Cookbook:Corny_Soufflé cookbook:corom_chatni label "'''''corom chatni'''''" cookbook:corom_chatni name "Corom Chatni" cookbook:corom_chatni recipeCategory category:chutney_recipes cookbook:corom_chatni recipeCategory category:indian_recipes cookbook:corom_chatni recipeCategory category:south_asian_recipes cookbook:corom_chatni recipeCuisine cookbook:cuisine_of_india cookbook:corom_chatni recipeCuisine cookbook:south_asian_cuisines cookbook:corom_chatni recipeFoodstuff cookbook:cayenne_pepper cookbook:corom_chatni recipeFoodstuff cookbook:cilantro cookbook:corom_chatni recipeFoodstuff cookbook:lime cookbook:corom_chatni recipeFoodstuff cookbook:mango cookbook:corom_chatni recipeFoodstuff cookbook:mint cookbook:corom_chatni recipeFoodstuff cookbook:orange cookbook:corom_chatni recipeIngredient "⅛ tsp. cayenne pepper" cookbook:corom_chatni recipeIngredient "1 firm, almost-ripe mango" cookbook:corom_chatni recipeIngredient "1 fresh chilli pepper, red or green, stemmed, slit lengthwise, seeded and chopped (see note)." cookbook:corom_chatni recipeIngredient "1 tsp. cilantro or mint, chopped" cookbook:corom_chatni recipeIngredient "1 tsp. salt" cookbook:corom_chatni recipeIngredient "2 or 3 Tbs. fresh orange juice, or a mixture of orange and lime juice" cookbook:corom_chatni recipeInstructions ["Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then hold the mango upright on its stem end, on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Then turn it the other way and cut off the flesh from the other side of the stone.","Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with \u00bd-inch squares.","Grasp the mango half with both your hands, skin down and your two thumbs on the flesh and your four fingers of each hand underneath on the skin. Now turn the skin inside out by pushing the skin inwards with your four fingers of each hand while pushing the two sides downward with your two thumbs.","You will now have the skin of the mango with cubes of flesh attached which can be easily cut off with a sharp knife.","Place the mango in a small bowl.","Add the chilli, cilantro, cayenne, orange\/lime juice and salt and mix gently with a tablespoon.","Leave to marinate in the refrigerator for 1 or 2 hours before serving."] cookbook:corom_chatni recipeNotes "* '''Caution:''' Wear rubber gloves when working with chilli peppers and take care not to touch your eyes or face while handling them. " cookbook:corom_chatni type cookbook:recipes cookbook:corom_chatni url https://en.wikibooks.org/wiki/Cookbook:Corom_Chatni cookbook:coronation_chicken difficulty 3 cookbook:coronation_chicken label "coronation chicken" cookbook:coronation_chicken name "Coronation chicken" cookbook:coronation_chicken name "Coronation Chicken" cookbook:coronation_chicken recipeCategory category:boiled_recipes cookbook:coronation_chicken recipeCategory category:chicken_recipes cookbook:coronation_chicken recipeCategory category:curry_recipes cookbook:coronation_chicken recipeCategory category:english_recipes cookbook:coronation_chicken recipeCategory category:main_course_recipes cookbook:coronation_chicken recipeCategory category:medium_difficulty_recipes cookbook:coronation_chicken recipeCategory category:recipes_with_images cookbook:coronation_chicken recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:coronation_chicken recipeIngredient "100 ml (4 fl oz) whipping cream" cookbook:coronation_chicken recipeIngredient "100ml red wine" cookbook:coronation_chicken recipeIngredient "1 bay leaf" cookbook:coronation_chicken recipeIngredient "1 small onion, finely chopped" cookbook:coronation_chicken recipeIngredient "1 tbsp curry paste" cookbook:coronation_chicken recipeIngredient "1 tbsp tomato purée" cookbook:coronation_chicken recipeIngredient "1 tbsp vegetable oil" cookbook:coronation_chicken recipeIngredient "300ml (half a pint) mayonnaise" cookbook:coronation_chicken recipeIngredient "4 apricot halves, finely chopped" cookbook:coronation_chicken recipeIngredient "One 2.3kg / 5lb chicken, poached (you can use other pre-cooked chicken e.g. roast)" cookbook:coronation_chicken recipeIngredient "Salt and pepper" cookbook:coronation_chicken recipeIngredient "The juice of half a lemon" cookbook:coronation_chicken recipeIngredient "Watercress to garnish" cookbook:coronation_chicken recipeInstructions ["Skin the chicken if needed, and cut it into small pieces. Traditionally the chicken is cooked whole in advance, but alternatively you can use raw chicken and grill the chicken pieces at this point.","In a small saucepan warm a small amount of vegetable oil.","Add the onion to the pan and cook gently until soft (about 3 minutes).","Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer uncovered for about 10 mins until well reduced. Strain and leave to cool.","Pur\u00e9e the chopped apricots in a blender or processor. Beat the cooled sauce into the mayonnaise with the apricot pur\u00e9e.","Whip the cream to stiff peaks and fold into the mixture.","Season with salt and pepper, and a little lemon juice if necessary.","Fold in the chicken pieces, garnish with watercress and serve."] cookbook:coronation_chicken recipeYield 4 cookbook:coronation_chicken totalTime "45 minutes" cookbook:coronation_chicken type cookbook:recipes cookbook:coronation_chicken url https://en.wikibooks.org/wiki/Cookbook:Coronation_chicken cookbook:coronation_chicken url https://en.wikibooks.org/wiki/Cookbook:Coronation_Chicken cookbook:cotija_cheese label "cotija" cookbook:cottage_cheese_eggs label "cottage cheese eggs" cookbook:cottage_cheese_eggs name "Cottage Cheese Eggs" cookbook:cottage_cheese_eggs recipeCategory category:breakfast_recipes cookbook:cottage_cheese_eggs recipeCategory category:cheese_recipes cookbook:cottage_cheese_eggs recipeCategory category:egg_recipes cookbook:cottage_cheese_eggs recipeCategory category:gluten-free_recipes cookbook:cottage_cheese_eggs recipeEquipment cookbook:frying_pan cookbook:cottage_cheese_eggs recipeEquipment cookbook:whisk cookbook:cottage_cheese_eggs recipeFoodstuff cookbook:chili_powder cookbook:cottage_cheese_eggs recipeFoodstuff cookbook:cottage_cheese cookbook:cottage_cheese_eggs recipeFoodstuff cookbook:egg cookbook:cottage_cheese_eggs recipeIngredient "1 teaspoon Mexican seasoning or chili powder)" cookbook:cottage_cheese_eggs recipeIngredient "2 eggs" cookbook:cottage_cheese_eggs recipeIngredient "2 tablespoons cottage cheese (small curd 4% milkfat)" cookbook:cottage_cheese_eggs recipeInstructions ["Preheat a large metal or non-stick skillet to medium heat.","Whisk eggs and cottage cheese together in a small bowl; place in skillet.","Sprinkle Mexican seasoning on eggs (to taste).","As eggs begin to cook, start folding them together, turning as needed, until done cooking."] cookbook:cottage_cheese_eggs type cookbook:recipes cookbook:cottage_cheese_eggs url https://en.wikibooks.org/wiki/Cookbook:Cottage_Cheese_Eggs cookbook:cottage_cheese label "cottage cheese" cookbook:cottage_cheese label "paneer" cookbook:cottage_cheese name "Cottage cheese" cookbook:cottage_cheese name "Cottage Cheese" cookbook:cottage_cheese_pancakes label "cottage cheese pancakes" cookbook:cottage_cheese_pancakes name "Cottage Cheese Pancakes" cookbook:cottage_cheese_pancakes recipeCategory category:breakfast_recipes cookbook:cottage_cheese_pancakes recipeCategory category:cheese_recipes cookbook:cottage_cheese_pancakes recipeCategory category:pancake_recipes cookbook:cottage_cheese_pancakes recipeCategory category:recipes_with_metric_units cookbook:cottage_cheese_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:cottage_cheese_pancakes recipeEquipment cookbook:blender cookbook:cottage_cheese_pancakes recipeEquipment cookbook:griddle cookbook:cottage_cheese_pancakes recipeFoodstuff cookbook:cottage_cheese cookbook:cottage_cheese_pancakes recipeFoodstuff cookbook:egg cookbook:cottage_cheese_pancakes recipeFoodstuff cookbook:flour cookbook:cottage_cheese_pancakes recipeFoodstuff cookbook:milk cookbook:cottage_cheese_pancakes recipeFoodstuff cookbook:salt cookbook:cottage_cheese_pancakes recipeFoodstuff cookbook:vanilla cookbook:cottage_cheese_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:cottage_cheese_pancakes recipeIngredient "1/2 cup (120g) flour" cookbook:cottage_cheese_pancakes recipeIngredient "1/2 teaspoon vanilla extract" cookbook:cottage_cheese_pancakes recipeIngredient "1/4 cup (60ml) milk" cookbook:cottage_cheese_pancakes recipeIngredient "1/4 cup (60ml) vegetable oil" cookbook:cottage_cheese_pancakes recipeIngredient "1/4 teaspoon salt" cookbook:cottage_cheese_pancakes recipeIngredient "1 cup (240g) cottage cheese" cookbook:cottage_cheese_pancakes recipeIngredient "6 eggs" cookbook:cottage_cheese_pancakes recipeInstructions ["Place all ingredients in a blender and blend 1 minute.","Pour about 1\/4 cup (60g) batter for each pancake on a griddle sprayed with cooking spray or lightly coated with vegetable oil.","Let cook until golden on both sides."] cookbook:cottage_cheese_pancakes type cookbook:recipes cookbook:cottage_cheese_pancakes url https://en.wikibooks.org/wiki/Cookbook:Cottage_Cheese_Pancakes cookbook:cottage_cheese recipeCategory category:cheeses cookbook:cottage_cheese type cookbook:cheeses cookbook:cottage_cheese type cookbook:ingredients cookbook:cottage_cheese url https://en.wikibooks.org/wiki/Cookbook:Cottage_cheese cookbook:cottage_cheese url https://en.wikibooks.org/wiki/Cookbook:Cottage_Cheese cookbook:cottonseed_oil label "cottonseed oil" cookbook:cottonseed_oil name "Cottonseed Oil" cookbook:cottonseed_oil recipeCategory category:fats_and_oils cookbook:cottonseed_oil type cookbook:fats_and_oils cookbook:cottonseed_oil type cookbook:ingredients cookbook:cottonseed_oil url https://en.wikibooks.org/wiki/Cookbook:Cottonseed_Oil cookbook:country_fried_chicken name "Country Fried Chicken" cookbook:country_fried_chicken recipeCategory category:chicken_recipes cookbook:country_fried_chicken recipeCategory category:deep_fried_recipes cookbook:country_fried_chicken recipeCategory category:gravy_recipes cookbook:country_fried_chicken recipeCategory category:main_course_recipes cookbook:country_fried_chicken recipeCategory category:paprika_recipes cookbook:country_fried_chicken recipeCategory category:southern_u.s._recipes cookbook:country_fried_chicken recipeCuisine cookbook:louisiana_creole_cuisine cookbook:country_fried_chicken recipeCuisine cookbook:southern_cuisine cookbook:country_fried_chicken recipeIngredient "1/4 cup paprika" cookbook:country_fried_chicken recipeIngredient "1 (4-pound) broiler/fryer chicken, cut into individual parts and wings discarded" cookbook:country_fried_chicken recipeIngredient "1 cup chicken broth" cookbook:country_fried_chicken recipeIngredient "1 cup whole milk, mixed with 1/4 cup heavy cream" cookbook:country_fried_chicken recipeIngredient "1 tbs freshly ground black pepper" cookbook:country_fried_chicken recipeIngredient "2 cups low-fat buttermilk" cookbook:country_fried_chicken recipeIngredient "2 tbs all-purpose flour" cookbook:country_fried_chicken recipeIngredient "2 tbs cayenne pepper" cookbook:country_fried_chicken recipeIngredient "3 tbs freshly ground black pepper" cookbook:country_fried_chicken recipeIngredient "3 tbs lemon pepper" cookbook:country_fried_chicken recipeIngredient "3 tbs salt" cookbook:country_fried_chicken recipeIngredient "Flour" cookbook:country_fried_chicken recipeIngredient "Vegetable shortening" cookbook:country_fried_chicken recipeInstructions ["Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day.","Drain chicken in a colander and dredge in flour. Set aside 2-3 minutes.","Heat enough shortening in a 12 inch cast-iron skillet to 325 degrees F. Add thighs to the center, and breasts and legs to the outer part. Fry 10-12 minutes on each side or until golden brown and internal temperature of thighs is 180 degrees F.","Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside.","Pour out all fat except 2 tbs from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond.","Deglaze pan with broth and whisk continuously until liquid has reduced by 2\/3.","Add milk mixture and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add 1\/4 cup milk at a time.","Serve chicken smothered with cream gravy."] cookbook:country_fried_chicken type cookbook:recipes cookbook:country_fried_chicken url https://en.wikibooks.org/wiki/Cookbook:Country_Fried_Chicken cookbook:country_fried_steak_and_gravy label "country fried steak and gravy" cookbook:country_roast_chicken name "Country Roast Chicken" cookbook:country_roast_chicken recipeCategory category:chicken_recipes cookbook:country_roast_chicken recipeCategory category:lemon_recipes cookbook:country_roast_chicken recipeCategory category:main_course_recipes cookbook:country_roast_chicken recipeCategory category:roasted_recipes cookbook:country_roast_chicken recipeIngredient "1 3-lb broiler/fryer chicken, giblets removed" cookbook:country_roast_chicken recipeIngredient "1/4 cup Country Roast Chicken Seasoning" cookbook:country_roast_chicken recipeIngredient "1 large lemon, sliced thinly" cookbook:country_roast_chicken recipeIngredient "1 large lemon, wedged" cookbook:country_roast_chicken recipeIngredient "2 tbsp butter" cookbook:country_roast_chicken recipeIngredient "3 sprigs rosemary" cookbook:country_roast_chicken recipeIngredient "8 sprigs thyme" cookbook:country_roast_chicken recipeInstructions ["Loosen skin from chicken. Rub flesh with Seasoning.","Place lemon slices in the bottom of a roasting pan and place chicken on top.","Stuff cavity with thyme, rosemary, and lemon wedges.","Place 1 tbsp butter under the skin of each breast.","Insert an oven-safe probe thermometer into the breast but not touching butter.","Bake in a 325\u00b0 oven until breast internal temperature reaches 165\u00b0 and thigh meat reaches 170\u00b0. Cover with foil and let rest 10 minutes; serve."] cookbook:country_roast_chicken_seasoning label "country roast chicken seasoning" cookbook:country_roast_chicken_seasoning name "Country Roast Chicken Seasoning" cookbook:country_roast_chicken_seasoning recipeCategory category:spice_mix_recipes cookbook:country_roast_chicken_seasoning recipeIngredient "1/4 cup chipotle powder" cookbook:country_roast_chicken_seasoning recipeIngredient "1/4 cup dried rosemary" cookbook:country_roast_chicken_seasoning recipeIngredient "1/4 cup dried thyme" cookbook:country_roast_chicken_seasoning recipeIngredient "1/4 cup lemon pepper" cookbook:country_roast_chicken_seasoning recipeIngredient "1/4 cup salt" cookbook:country_roast_chicken_seasoning recipeIngredient "1 cup paprika" cookbook:country_roast_chicken_seasoning recipeInstructions ["Combine all ingredients in an airtight container."] cookbook:country_roast_chicken_seasoning type cookbook:recipes cookbook:country_roast_chicken_seasoning url https://en.wikibooks.org/wiki/Cookbook:Country_Roast_Chicken_Seasoning cookbook:country_roast_chicken type cookbook:recipes cookbook:country_roast_chicken url https://en.wikibooks.org/wiki/Cookbook:Country_Roast_Chicken cookbook:court-bouillon label "court-bouillon" cookbook:court-bouillon name "Court-bouillon" cookbook:court-bouillon type cookbook:ingredients cookbook:court-bouillon url https://en.wikibooks.org/wiki/Cookbook:Court-bouillon cookbook:couscous label "couscous" cookbook:couscous name "Couscous" cookbook:couscous type cookbook:ingredients cookbook:couscous url https://en.wikibooks.org/wiki/Cookbook:Couscous cookbook:coxinhas label "coxinhas" cookbook:cozido_à_portuguesa name "Cozido à Portuguesa" cookbook:cozido_à_portuguesa type cookbook:recipes cookbook:cozido_à_portuguesa url https://en.wikibooks.org/wiki/Cookbook:Cozido_à_Portuguesa cookbook:_cozido label "cozido" cookbook:crab_&_corn_salad name "Crab & Corn Salad" cookbook:crab_&_corn_salad recipeCategory category:corn_recipes cookbook:crab_&_corn_salad recipeCategory category:salad_recipes cookbook:crab_&_corn_salad recipeCategory category:seafood_recipes cookbook:crab_&_corn_salad recipeCookingTechnique cookbook:chopping cookbook:crab_&_corn_salad recipeFoodstuff cookbook:green_onion cookbook:crab_&_corn_salad recipeIngredient "1/2 cup mayonnaise" cookbook:crab_&_corn_salad recipeIngredient "1-2 green onions" cookbook:crab_&_corn_salad recipeIngredient "16 oz canned whole kernel sweet corn" cookbook:crab_&_corn_salad recipeIngredient "8 oz imitation crab meat" cookbook:crab_&_corn_salad recipeIngredient "(optional) shredded cheese (to taste)" cookbook:crab_&_corn_salad recipeInstructions ["Chop imitation crab meat and green onions.","Combine the above, corn and mayonnaise in an appropriately sized bowl.","Mix well","(Optional) Add shredded cheese to taste and mix again"] cookbook:crab_&_corn_salad recipeNotes "* " cookbook:crab_&_corn_salad type cookbook:recipes cookbook:crab_&_corn_salad url https://en.wikibooks.org/wiki/Cookbook:Crab_&_Corn_Salad cookbook:crab-back label "crab-back" cookbook:crabcake label "crabcake" cookbook:crab_cakes label "crab cakes" cookbook:crab_cakes name "Crab Cakes" cookbook:crab_cakes recipeCategory category:appetizer_recipes cookbook:crab_cakes recipeCategory category:caper_recipes cookbook:crab_cakes recipeCategory category:crab_recipes cookbook:crab_cakes recipeCategory category:deep_fried_recipes cookbook:crab_cakes recipeCategory category:main_course_recipes cookbook:crab_cakes recipeCategory category:mayonnaise_recipes cookbook:crab_cakes recipeCategory category:recipes_with_metric_units cookbook:crab_cakes recipeCategory category:sauce_recipes cookbook:crab_cakes recipeCookingTechnique cookbook:pan_frying cookbook:crab_cakes recipeEquipment cookbook:frying_pan cookbook:crab_cakes recipeInstructions ["Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.","In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.","Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.","Add oil to a skillet.","Pan fry the cakes for 3-4 minutes on each side or until golden brown.","Remove from skillet and drain on paper towels.","Serve cakes topped with the sauce."] cookbook:crab_cakes recipeYield 4 cookbook:crab_cakes totalTime "prep: 15 minutes, cooking: 10 minutes" cookbook:crab_cakes type cookbook:recipes cookbook:crab_cakes url https://en.wikibooks.org/wiki/Cookbook:Crab_Cakes cookbook:crab_&_corn_salad type cookbook:recipes cookbook:crab_dip difficulty 1 cookbook:crab_dip name "Crab Dip" cookbook:crab_dip recipeCategory category:crab_recipes cookbook:crab_dip recipeCategory category:dip_recipes cookbook:crab_dip recipeCategory category:gluten-free_recipes cookbook:crab_dip recipeCategory category:recipes_with_metric_units cookbook:crab_dip recipeCategory category:sour_cream_recipes cookbook:crab_dip recipeCategory category:southern_u.s._recipes cookbook:crab_dip recipeCategory category:very_easy_recipes cookbook:crab_dip recipeCuisine cookbook:louisiana_creole_cuisine cookbook:crab_dip recipeCuisine cookbook:southern_cuisine cookbook:crab_dip recipeFoodstuff cookbook:crab cookbook:crab_dip recipeFoodstuff cookbook:lemon_juice cookbook:crab_dip recipeFoodstuff cookbook:pepper cookbook:crab_dip recipeFoodstuff cookbook:salt cookbook:crab_dip recipeFoodstuff cookbook:sour_cream cookbook:crab_dip recipeFoodstuff cookbook:wine cookbook:crab_dip recipeIngredient "½ cup dairy sour cream" cookbook:crab_dip recipeIngredient "1 cup mayonnaise" cookbook:crab_dip recipeIngredient "1 cup or one 7½-ounce (200g) can crab meat" cookbook:crab_dip recipeIngredient "1 teaspoon lemon juice" cookbook:crab_dip recipeIngredient "3 teaspoons dry sherry" cookbook:crab_dip recipeIngredient "Salt and freshly ground pepper to taste" cookbook:crab_dip recipeInstructions ["Drain, rinse, and pick over crab meat to remove shell and cartilage.","Combine all ingredients, blending well.","Refrigerate until ready to serve."] cookbook:crab_dip recipeNotes "* Serve before dinner with chips and crackers. * For color and variety, mixed nuts and colorful vegetables can be laid out. " cookbook:crab_dip recipeYield 4 cookbook:crab_dip totalTime "20 minutes" cookbook:crab_dip type cookbook:recipes cookbook:crab_dip url https://en.wikibooks.org/wiki/Cookbook:Crab_Dip cookbook:crab_fried_rice name "Crab Fried Rice" cookbook:crab_fried_rice recipeCategory category:crab_recipes cookbook:crab_fried_rice recipeCategory category:easy_recipes cookbook:crab_fried_rice recipeCategory category:fried_rice_recipes cookbook:crab_fried_rice recipeCategory category:rice_recipes cookbook:crab_fried_rice recipeFoodstuff cookbook:bean_sprout cookbook:crab_fried_rice recipeFoodstuff cookbook:crab cookbook:crab_fried_rice recipeFoodstuff cookbook:fish_sauce cookbook:crab_fried_rice recipeFoodstuff cookbook:garlic cookbook:crab_fried_rice recipeFoodstuff cookbook:green_onion cookbook:crab_fried_rice recipeFoodstuff cookbook:olive_oil cookbook:crab_fried_rice recipeFoodstuff cookbook:onion cookbook:crab_fried_rice recipeFoodstuff cookbook:pepper cookbook:crab_fried_rice recipeFoodstuff cookbook:rice cookbook:crab_fried_rice recipeFoodstuff cookbook:salt cookbook:crab_fried_rice recipeIngredient "150 g bean sprouts, soak in hot water" cookbook:crab_fried_rice recipeIngredient "1 plate (500 g) rice" cookbook:crab_fried_rice recipeIngredient "1 tbsp. black pepper" cookbook:crab_fried_rice recipeIngredient "1 tbsp. salt" cookbook:crab_fried_rice recipeIngredient "2 big red chilli, cut into small pieces" cookbook:crab_fried_rice recipeIngredient "2 canned (200 g) crab, separate the liquid" cookbook:crab_fried_rice recipeIngredient "2 cloves garlic, minced" cookbook:crab_fried_rice recipeIngredient "2 cloves red onion, sliced" cookbook:crab_fried_rice recipeIngredient "2 tbsp. fish sauce" cookbook:crab_fried_rice recipeIngredient "3 scallion, cut 1 cm" cookbook:crab_fried_rice recipeIngredient "5 tbsp. olive oil" cookbook:crab_fried_rice recipeInstructions ["Before cooking fried rice, cook first the crab with 5 tbsp. oil and stir it in 1 minutes. Place it into a blank bowl, and make a fried rice.","Heat again the remaining oil, fry the garlic, red onion, scallion and the red chillies. Stir in 1 minutes until fragrant.","Add the fried crab and bean sprouts. Stir until the crab is changing the color.","Add the rice, and then fish sauce, salt and black pepper. Stir until mixed.","Served hot."] cookbook:crab_fried_rice type cookbook:recipes cookbook:crab_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Crab_Fried_Rice cookbook:crab label "crab" cookbook:crab label "crab meat" cookbook:crab label "crab recipes" cookbook:crab label "crabs" cookbook:crab label "lump crab meat" cookbook:crab_louis label "crab louis" cookbook:crab_louis name "Crab Louis" cookbook:crab_louis type cookbook:ingredients cookbook:crab_louis url https://en.wikibooks.org/wiki/Cookbook:Crab_Louis cookbook:crab_masala label "crab masala" cookbook:crab_meat_canapé label "crab_meat_canapé" cookbook:crab_meat_canapé name "Crab Meat Canapé" cookbook:crab_meat_canapé recipeCategory category:american_recipes cookbook:crab_meat_canapé recipeCategory category:appetizer_recipes cookbook:crab_meat_canapé recipeCategory category:crab_recipes cookbook:crab_meat_canapé recipeCategory category:louisiana_recipes cookbook:crab_meat_canapé recipeCategory category:seafood_recipes cookbook:crab_meat_canapé recipeCuisine cookbook:cuisine_of_the_united_states cookbook:crab_meat_canapé recipeCuisine cookbook:louisiana_creole_cuisine cookbook:crab_meat_canapé recipeCuisine cookbook:new_england_cuisine cookbook:crab_meat_canapé recipeIngredient "1 cup Béchamel Sauce Louisiannaise" cookbook:crab_meat_canapé recipeIngredient "1 lb (about 0.5 kg) jumbo or regular size fresh white lump crab meat (from the body only, not the claws)" cookbook:crab_meat_canapé recipeIngredient "1 lemon, cut into wedges" cookbook:crab_meat_canapé recipeIngredient "1 small bunch chopped green onions" cookbook:crab_meat_canapé recipeIngredient "1 Tablespoon butter, room temperature" cookbook:crab_meat_canapé recipeIngredient "1 tsp flat-leaf parsley, finely chopped" cookbook:crab_meat_canapé recipeIngredient "2 Tablespoon fine breadcrumbs" cookbook:crab_meat_canapé recipeIngredient "2 Tablespoons butter" cookbook:crab_meat_canapé recipeIngredient "2 tsp Parmesan cheese" cookbook:crab_meat_canapé recipeIngredient "4 slices toast" cookbook:crab_meat_canapé recipeIngredient "Salt and white pepper to taste" cookbook:crab_meat_canapé recipeIngredient "Yolks of 2 eggs" cookbook:crab_meat_canapé recipeInstructions ["Pick over crabmeat carefully with your fingers to assure the absence of crab shell. THIS STEP IS NECESSARY. Do it seated at a table.","Saut\u00e9 green onions in butter over medium heat until soft. Do not allow onions to brown.","Add white lumpfish crab meat, then fold in b\u00e9chamel sauce. When mixture begins to simmer, remove from heat and fold in beaten egg yolks. Refrigerate for 10 minutes in order to form canapes. Or, let stay in refrigerator overnight until ready to use.","Preheat oven to 350 \u00b0F (190 \u00b0C). Combine breadcrumbs and Parmesan cheese in a mixing bowl. Trim the ends of the toast. Place trimmed toast on a baking sheet and spoon refrigerated crabmeat mixture onto toast, using an ice-cream scoop.","Sprinkle canap\u00e9s with breadcrumbs and Parmesan cheese mixture. Dot each canape with soft butter. Bake for 20 minutes. Garnish each serving with flat-leaf parsley and a wedge of lemon."] cookbook:crab_meat_canapé type cookbook:recipes cookbook:crab_meat_canapé url https://en.wikibooks.org/wiki/Cookbook:Crab_Meat_Canapé cookbook:crab name "Crab" cookbook:crab_quesadillas_with_mango_salsa label "crab quesadillas with mango salsa" cookbook:crab_quesadillas_with_mango_salsa name "Crab Quesadillas with Mango Salsa" cookbook:crab_quesadillas_with_mango_salsa recipeCategory category:appetizer_recipes cookbook:crab_quesadillas_with_mango_salsa recipeCategory category:baked_recipes cookbook:crab_quesadillas_with_mango_salsa recipeCategory category:cheese_recipes cookbook:crab_quesadillas_with_mango_salsa recipeCategory category:crab_recipes cookbook:crab_quesadillas_with_mango_salsa recipeCategory category:mango_recipes cookbook:crab_quesadillas_with_mango_salsa recipeCategory category:mexican_recipes cookbook:crab_quesadillas_with_mango_salsa recipeCategory category:salsa_recipes cookbook:crab_quesadillas_with_mango_salsa recipeCategory category:tortilla_recipes cookbook:crab_quesadillas_with_mango_salsa recipeCuisine cookbook:cuisine_of_jalisco cookbook:crab_quesadillas_with_mango_salsa recipeCuisine cookbook:cuisine_of_mexico cookbook:crab_quesadillas_with_mango_salsa recipeCuisine cookbook:cuisine_of_yucatan cookbook:crab_quesadillas_with_mango_salsa type cookbook:recipes cookbook:crab_quesadillas_with_mango_salsa url https://en.wikibooks.org/wiki/Cookbook:Crab_Quesadillas_with_Mango_Salsa cookbook:crab recipeCategory category:shellfish cookbook:crabstick label "crabstick" cookbook:crabstick label "crabsticks" cookbook:crabstick label "imitation crabmeat" cookbook:crabstick name "Crabstick" cookbook:crabstick recipeCategory category:seafood cookbook:crabstick type cookbook:ingredients cookbook:crabstick url https://en.wikibooks.org/wiki/Cookbook:Crabstick cookbook:crab type cookbook:ingredients cookbook:crab type cookbook:shellfish cookbook:crab url https://en.wikibooks.org/wiki/Cookbook:Crab cookbook:cracker label "cracker" cookbook:cracker label "crackers" cookbook:cracker name "Cracker" cookbook:cracker type cookbook:ingredients cookbook:cracker url https://en.wikibooks.org/wiki/Cookbook:Cracker cookbook:cranberry label "cranberries" cookbook:cranberry label "cranberry" cookbook:cranberry name "Cranberries" cookbook:cranberry name "Cranberry" cookbook:cranberry_orange_squares difficulty 2 cookbook:cranberry_orange_squares label "cranberry orange squares" cookbook:cranberry_orange_squares name "Cranberry Orange Squares" cookbook:cranberry_orange_squares recipeCategory category:baking_recipes cookbook:cranberry_orange_squares recipeCategory category:cookie_recipes cookbook:cranberry_orange_squares recipeCategory category:cranberry_recipes cookbook:cranberry_orange_squares recipeCategory category:easy_recipes cookbook:cranberry_orange_squares recipeCategory category:oat_recipes cookbook:cranberry_orange_squares recipeCategory category:orange_recipes cookbook:cranberry_orange_squares recipeCategory category:recipes_with_metric_units cookbook:cranberry_orange_squares recipeEquipment cookbook:mixing_bowl cookbook:cranberry_orange_squares recipeFoodstuff cookbook:baking_soda cookbook:cranberry_orange_squares recipeFoodstuff cookbook:brown_sugar cookbook:cranberry_orange_squares recipeFoodstuff cookbook:butter cookbook:cranberry_orange_squares recipeFoodstuff cookbook:flour cookbook:cranberry_orange_squares recipeFoodstuff cookbook:oats cookbook:cranberry_orange_squares recipeFoodstuff cookbook:orange cookbook:cranberry_orange_squares recipeIngredient "1/2 cup (120g) butter (melted)" cookbook:cranberry_orange_squares recipeIngredient "1 cup (240g) all-purpose flour" cookbook:cranberry_orange_squares recipeIngredient "1 cup (240g) rolled oats" cookbook:cranberry_orange_squares recipeIngredient "1 cup (240ml) whole cranberry sauce" cookbook:cranberry_orange_squares recipeIngredient "2 tablespoons orange juice" cookbook:cranberry_orange_squares recipeIngredient "3/4 cup (180g) brown sugar" cookbook:cranberry_orange_squares recipeIngredient "3/4 teaspoon baking soda" cookbook:cranberry_orange_squares recipeInstructions ["Lightly oil and line a square pan.","In a mixing bowl, combine the rolled oats, flour, sugar, and baking soda using a whisk.","Using your hands, mix the melted butter into the rolled oats mixture, until it forms pea-sized clumps. '''Do not over mix'''.","Reserve 1 1\/2 cups (360g) of mixture to be used as the topping.","Press remainder of oat mix into the bottom of the pan, making sure it covers the whole bottom.","Mix the orange juice with the cranberry sauce.","Spread evenly over the base.","Sprinkle the reserved oats mixture over the top.","Bake at 350\u00b0F (180\u00b0C) for 40 minutes, or until golden brown.","Cool and cut into squares."] cookbook:cranberry_orange_squares recipeNotes "*This recipe can be doubled to fit a 13" by 9" (30cm by 24cm) pan. " cookbook:cranberry_orange_squares recipeYield 15-20 squares cookbook:cranberry_orange_squares totalTime "50 - 55 minutes" cookbook:cranberry_orange_squares type cookbook:recipes cookbook:cranberry_orange_squares url https://en.wikibooks.org/wiki/Cookbook:Cranberry_Orange_Squares cookbook:cranberry recipeCategory category:featured_ingredient_candidate cookbook:cranberry_sauce label "cranberry jelly" cookbook:cranberry_sauce label "cranberry preserve" cookbook:cranberry_sauce label "cranberry sauce" cookbook:cranberry_sauce label "sauce" cookbook:cranberry_sauce name "Cranberry Jelly" cookbook:cranberry_sauce name "Cranberry Sauce" cookbook:cranberry_sauce recipeCategory category:cranberry_recipes cookbook:cranberry_sauce recipeCategory category:jam_and_jelly_recipes cookbook:cranberry_sauce recipeCategory category:sauce_recipes cookbook:cranberry_sauce type cookbook:recipes cookbook:cranberry_sauce url https://en.wikibooks.org/wiki/Cookbook:Cranberry_Jelly cookbook:cranberry_sauce url https://en.wikibooks.org/wiki/Cookbook:Cranberry_Sauce cookbook:cranberry type cookbook:featured_ingredient_candidate cookbook:cranberry type cookbook:fruits cookbook:cranberry type cookbook:ingredients cookbook:cranberry url https://en.wikibooks.org/wiki/Cookbook:Cranberries cookbook:cranberry url https://en.wikibooks.org/wiki/Cookbook:Cranberry cookbook:crawfish_boil name "Crawfish Boil" cookbook:crawfish_boil recipeCategory category:boiled_recipes cookbook:crawfish_boil recipeCategory category:louisiana_recipes cookbook:crawfish_boil recipeCategory category:main_course_recipes cookbook:crawfish_boil recipeCategory category:recipes_with_metric_units cookbook:crawfish_boil recipeCategory category:seafood_recipes cookbook:crawfish_boil recipeCuisine cookbook:louisiana_creole_cuisine cookbook:crawfish_boil recipeIngredient "1/2 gallon (2 liters) water" cookbook:crawfish_boil recipeIngredient "1 pound (450 g) purged live craw/crayfish" cookbook:crawfish_boil recipeIngredient "2 tbsp black pepper" cookbook:crawfish_boil recipeIngredient "2 tbsp cayenne pepper" cookbook:crawfish_boil recipeIngredient "2 tbsp dried dill weed" cookbook:crawfish_boil recipeIngredient "2 tbsp each garlic and onion powder" cookbook:crawfish_boil recipeIngredient "2 tbsp paprika" cookbook:crawfish_boil recipeIngredient "2 tsp cinnamon" cookbook:crawfish_boil recipeIngredient "3 tbsp salt" cookbook:crawfish_boil recipeIngredient "Lemon zest" cookbook:crawfish_boil recipeInstructions ["Bring water to a boil in a stockpot or your tallest pot. Add Seasoning ingredients and stir.","Add crawfish, making sure to leave any dead ones behind. Cook for 7 minutes.","Turn off the heat and leave on the burner for 8 minutes.","Drain through a colander and serve."] cookbook:crawfish_boil type cookbook:recipes cookbook:crawfish_boil url https://en.wikibooks.org/wiki/Cookbook:Crawfish_Boil cookbook:crawfish label "crawfish" cookbook:crawfish label "crayfish" cookbook:crawfish name "Crawdad" cookbook:crawfish name "Crawfish" cookbook:crawfish name "Crayfish" cookbook:crawfish recipeCategory category:shellfish cookbook:crawfish type cookbook:ingredients cookbook:crawfish type cookbook:shellfish cookbook:crawfish url https://en.wikibooks.org/wiki/Cookbook:Crawdad cookbook:crawfish url https://en.wikibooks.org/wiki/Cookbook:Crawfish cookbook:crawfish url https://en.wikibooks.org/wiki/Cookbook:Crayfish cookbook:cr%c3%aape label "crêpes" cookbook:cream_cheese label "cream cheese" cookbook:cream_cheese_mints label "cream cheese mints" cookbook:cream_cheese_mints name "Cream Cheese Mints" cookbook:cream_cheese_mints recipeCategory category:canadian_recipes cookbook:cream_cheese_mints recipeCategory category:cheese_recipes cookbook:cream_cheese_mints recipeCategory category:christmas_recipes cookbook:cream_cheese_mints recipeCategory category:confection_recipes cookbook:cream_cheese_mints recipeFoodstuff cookbook:cream_cheese cookbook:cream_cheese_mints recipeFoodstuff cookbook:mint cookbook:cream_cheese_mints recipeFoodstuff cookbook:powdered_sugar cookbook:cream_cheese_mints recipeFoodstuff cookbook:sugar cookbook:cream_cheese_mints recipeIngredient "¾ cup / 175 mL granulated sugar" cookbook:cream_cheese_mints recipeIngredient "⅛ teaspoon/ 0.5mL peppermint flavouring" cookbook:cream_cheese_mints recipeIngredient "3½ cups / 875mL icing sugar" cookbook:cream_cheese_mints recipeIngredient "4 oz/125g softened cream cheese" cookbook:cream_cheese_mints recipeInstructions ["Combine cream cheese, icing sugar and peppermint flavouring in large bowl. Stir until mixed.","Roll dough into small balls.","Roll balls in bowl of icing sugar.","Press small balls with bottom of glass until flat.","Chill. Store in airtight container."] cookbook:cream_cheese_mints type cookbook:recipes cookbook:cream_cheese_mints url https://en.wikibooks.org/wiki/Cookbook:Cream_Cheese_Mints cookbook:cream_cheese name "Cream Cheese" cookbook:cream_cheese recipeCategory category:cheeses cookbook:cream_cheese type cookbook:cheeses cookbook:cream_cheese type cookbook:ingredients cookbook:cream_cheese url https://en.wikibooks.org/wiki/Cookbook:Cream_Cheese cookbook:cream_cheese_wontons label "cream cheese wontons" cookbook:cream_cheese_wontons name "Cream Cheese Wontons" cookbook:cream_cheese_wontons recipeCategory category:appetizer_recipes cookbook:cream_cheese_wontons recipeCategory category:cream_cheese_recipes cookbook:cream_cheese_wontons recipeCategory category:deep_fried_recipes cookbook:cream_cheese_wontons recipeCategory category:east_asian_recipes cookbook:cream_cheese_wontons recipeCookingTechnique cookbook:deep_fat_frying cookbook:cream_cheese_wontons recipeCuisine cookbook:east_asian_cuisines cookbook:cream_cheese_wontons recipeEquipment cookbook:frying_pan cookbook:cream_cheese_wontons recipeFoodstuff cookbook:cream_cheese cookbook:cream_cheese_wontons recipeFoodstuff cookbook:oil_and_fat cookbook:cream_cheese_wontons recipeFoodstuff cookbook:peanut_oil cookbook:cream_cheese_wontons recipeFoodstuff cookbook:vegetable_oil cookbook:cream_cheese_wontons recipeIngredient "16 wonton wrappers or 24 egg roll wrappers" cookbook:cream_cheese_wontons recipeIngredient "1 cup cream cheese" cookbook:cream_cheese_wontons recipeIngredient "oil (for frying)" cookbook:cream_cheese_wontons recipeIngredient "sweet and sour sauce" cookbook:cream_cheese_wontons recipeInstructions ["Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best.","While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers. Put a small dab of cream cheese in one corner of each wrapper, about 1\/2\u201d from the edges. Use about 2 tsp. for egg roll wrappers or 1 tsp. for wonton wrappers. Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.","Drop several wontons into oil at a time. Turn over when the edges start to brown and cook for another minute or two. Set on paper towels to drain, then serve hot with sweet-and-sour sauce."] cookbook:cream_cheese_wontons type cookbook:recipes cookbook:cream_cheese_wontons url https://en.wikibooks.org/wiki/Cookbook:Cream_Cheese_Wontons cookbook:creamed_corn difficulty 1 cookbook:creamed_corn label "creamed corn" cookbook:creamed_corn label "creamed sweet corn" cookbook:creamed_corn name "Creamed Corn" cookbook:creamed_corn recipeCategory category:corn_recipes cookbook:creamed_corn recipeCategory category:side_dish_recipes cookbook:creamed_corn recipeCategory category:southern_u.s._recipes cookbook:creamed_corn recipeCategory category:vegetarian_recipes cookbook:creamed_corn recipeCategory category:very_easy_recipes cookbook:creamed_corn recipeCookingTechnique cookbook:purée cookbook:creamed_corn recipeCuisine cookbook:louisiana_creole_cuisine cookbook:creamed_corn recipeCuisine cookbook:southern_cuisine cookbook:creamed_corn recipeEquipment cookbook:blender cookbook:creamed_corn recipeFoodstuff cookbook:bell_pepper cookbook:creamed_corn recipeFoodstuff cookbook:butter cookbook:creamed_corn recipeFoodstuff cookbook:corn cookbook:creamed_corn recipeFoodstuff cookbook:cream cookbook:creamed_corn recipeFoodstuff cookbook:half_and_half cookbook:creamed_corn recipeFoodstuff cookbook:milk cookbook:creamed_corn recipeFoodstuff cookbook:pepper cookbook:creamed_corn recipeFoodstuff cookbook:pimento cookbook:creamed_corn recipeFoodstuff cookbook:salt cookbook:creamed_corn recipeIngredient "¼ cup (60 ml) cream, half-and-half, or whole milk" cookbook:creamed_corn recipeIngredient "½ red bell pepper (or other suitable red vegetable, see below), diced" cookbook:creamed_corn recipeIngredient "1 can (15.25 oz / 432 g) whole kernel sweet corn, drained (but preserve the liquid)" cookbook:creamed_corn recipeIngredient "2 Tablespoons (30 g) butter" cookbook:creamed_corn recipeIngredient "Salt and black pepper to taste" cookbook:creamed_corn recipeInstructions ["Drain the can of corn, preserving the liquid.","Put half of the corn into a bowl and pur\u00e9e it with a wand blender, adding some liquid from the can if necessary to keep it from getting too dry.","Mix pur\u00e9ed corn and remaining whole corn kernels in a saucepan.","Add the diced bell pepper, butter, and cream or milk and heat over medium heat, stirring occasionally. You can add more cream or milk if it's not creamy enough. Salt and pepper to taste."] cookbook:creamed_corn recipeNotes "* You can replace the diced red bell pepper with diced pimentos or sun-dried tomatoes if you like. " cookbook:creamed_corn recipeYield 4 cookbook:creamed_corn totalTime "10 minutes" cookbook:creamed_corn type cookbook:recipes cookbook:creamed_corn url https://en.wikibooks.org/wiki/Cookbook:Creamed_Corn cookbook:creamed_spinach label "creamed spinach" cookbook:creamed_spinach name "Creamed Spinach" cookbook:creamed_spinach recipeCategory category:boiled_recipes cookbook:creamed_spinach recipeCategory category:dairy_recipes cookbook:creamed_spinach recipeCategory category:recipes_with_images cookbook:creamed_spinach recipeCategory category:recipes_with_metric_units cookbook:creamed_spinach recipeCategory category:side_dish_recipes cookbook:creamed_spinach recipeCategory category:spinach_recipes cookbook:creamed_spinach recipeCookingTechnique cookbook:chopping cookbook:creamed_spinach recipeFoodstuff cookbook:cream cookbook:creamed_spinach recipeFoodstuff cookbook:flour cookbook:creamed_spinach recipeFoodstuff cookbook:milk cookbook:creamed_spinach recipeFoodstuff cookbook:pepper cookbook:creamed_spinach recipeFoodstuff cookbook:salt cookbook:creamed_spinach recipeFoodstuff cookbook:spinach cookbook:creamed_spinach recipeFoodstuff cookbook:water cookbook:creamed_spinach recipeIngredient "1 1/2 tbs of flour" cookbook:creamed_spinach recipeIngredient "1/2 dl of cream" cookbook:creamed_spinach recipeIngredient "1/2 tsp of salt" cookbook:creamed_spinach recipeIngredient "1 dl of milk" cookbook:creamed_spinach recipeIngredient "2 dl of water" cookbook:creamed_spinach recipeIngredient "400 g of chopped spinach, fresh or frozen" cookbook:creamed_spinach recipeIngredient "500 g fresh spinach (or whole frozen spinach leaves)" cookbook:creamed_spinach recipeIngredient "black pepper" cookbook:creamed_spinach type cookbook:recipes cookbook:creamed_spinach url https://en.wikibooks.org/wiki/Cookbook:Creamed_Spinach cookbook:cream_gelatin_(panna_cotta) label "panna cotta" cookbook:cream_gelatin_(panna_cotta) name "Cream Gelatin (Panna Cotta)" cookbook:cream_gelatin_(panna_cotta) name "Panna cotta" cookbook:cream_gelatin_(panna_cotta) name "Panna Cotta" cookbook:cream_gelatin_(panna_cotta) recipeCategory category:italian_recipes cookbook:cream_gelatin_(panna_cotta) recipeCategory category:pudding_and_custard_recipes cookbook:cream_gelatin_(panna_cotta) recipeCategory category:recipes_with_metric_units cookbook:cream_gelatin_(panna_cotta) recipeCuisine cookbook:cuisine_of_italy cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:blueberry cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:cream cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:gelatine cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:hazelnut cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:milk cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:raspberry cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:salt cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:strawberry cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:sugar cookbook:cream_gelatin_(panna_cotta) recipeFoodstuff cookbook:vanilla cookbook:cream_gelatin_(panna_cotta) recipeIngredient "½ cup (60g) sugar" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "¾ tsp. gelatin" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "100g berries (strawberries, raspberries, blueberries)" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "100g sugar" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "1½ tsp. vanilla essence or 1 small vanilla bean" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "15g gelatin" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "1 oz (28g) Black raspberry liqueur" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "1 oz (28g) hazelnut liqueur" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "1 Vanilla Bean, seeded" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "200g sugar" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "2 cups (480ml) heavy cream" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "2 cups (500ml) heavy cream" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "2 cups (500ml) milk" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "2 cups sugar" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "2 tbsp vanilla extract" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "4 cups whole milk" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "6 sheets gelatin" cookbook:cream_gelatin_(panna_cotta) recipeIngredient "pinch of salt" cookbook:cream_gelatin_(panna_cotta) type cookbook:recipes cookbook:cream_gelatin_(panna_cotta) url https://en.wikibooks.org/wiki/Cookbook:Cream_Gelatin_(Panna_Cotta) cookbook:cream_gelatin_(panna_cotta) url https://en.wikibooks.org/wiki/Cookbook:Panna_cotta cookbook:cream_gelatin_(panna_cotta) url https://en.wikibooks.org/wiki/Cookbook:Panna_Cotta cookbook:creaming label "cream" cookbook:creaming label "creaming" cookbook:creaming name "Creaming" cookbook:creaming recipeCategory category:food_preparation_methods cookbook:creaming type cookbook:food_preparation_methods cookbook:creaming url https://en.wikibooks.org/wiki/Cookbook:Creaming cookbook:cream label "'''cream'''" cookbook:cream label "cream" cookbook:cream label "creams" cookbook:cream label "creamy" cookbook:cream label "crème fraîche" cookbook:cream label "double cream" cookbook:cream label "full cream" cookbook:cream label "half and half cream" cookbook:cream label "heavy cream" cookbook:cream label "heavy whipping cream" cookbook:cream label "light cream" cookbook:cream label "single cream" cookbook:cream label "sweet cream" cookbook:cream label "whipped cream" cookbook:cream label "whipping cream" cookbook:cream name "Cream" cookbook:cream name "Double Cream" cookbook:cream name "Heavy Cream" cookbook:cream name "Whipping Cream" cookbook:cream_of_duck_and_mushroom_soup name "Cream of Duck and Mushroom Soup" cookbook:cream_of_duck_and_mushroom_soup recipeCategory category:boiled_recipes cookbook:cream_of_duck_and_mushroom_soup recipeCategory category:dairy_recipes cookbook:cream_of_duck_and_mushroom_soup recipeCategory category:duck_recipes cookbook:cream_of_duck_and_mushroom_soup recipeCategory category:mushroom_recipes cookbook:cream_of_duck_and_mushroom_soup recipeCategory category:recipes_with_metric_units cookbook:cream_of_duck_and_mushroom_soup recipeCategory category:soup_recipes cookbook:cream_of_duck_and_mushroom_soup recipeEquipment cookbook:mixing_bowl cookbook:cream_of_duck_and_mushroom_soup recipeEquipment cookbook:saucepan cookbook:cream_of_duck_and_mushroom_soup recipeEquipment cookbook:whisk cookbook:cream_of_duck_and_mushroom_soup recipeFoodstuff cookbook:duck cookbook:cream_of_duck_and_mushroom_soup recipeFoodstuff cookbook:duck_stock cookbook:cream_of_duck_and_mushroom_soup recipeFoodstuff cookbook:egg_yolk cookbook:cream_of_duck_and_mushroom_soup recipeFoodstuff cookbook:half_and_half cookbook:cream_of_duck_and_mushroom_soup recipeFoodstuff cookbook:milk cookbook:cream_of_duck_and_mushroom_soup recipeFoodstuff cookbook:mushroom cookbook:cream_of_duck_and_mushroom_soup recipeFoodstuff cookbook:nutmeg cookbook:cream_of_duck_and_mushroom_soup recipeFoodstuff cookbook:thyme cookbook:cream_of_duck_and_mushroom_soup recipeIngredient "1/2 cup (120ml) chopped duck meat" cookbook:cream_of_duck_and_mushroom_soup recipeIngredient "1/2 tsp thyme" cookbook:cream_of_duck_and_mushroom_soup recipeIngredient "2 cups (480ml) milk or half and half" cookbook:cream_of_duck_and_mushroom_soup recipeIngredient "3 duck egg yolks (chicken egg yolks will work too)" cookbook:cream_of_duck_and_mushroom_soup recipeIngredient "4 cups (950ml) duck stock" cookbook:cream_of_duck_and_mushroom_soup recipeIngredient "8 oz (225g) sliced mushrooms" cookbook:cream_of_duck_and_mushroom_soup recipeIngredient "nutmeg to taste (optional)" cookbook:cream_of_duck_and_mushroom_soup recipeInstructions ["Heat duck stock in heavy saucepan over medium heat, covered.","Add thyme, chopped duck meat and mushrooms and cook until mushrooms are tender.","In a mixing bowl, whisk egg yolks and milk until well blended, then slowly add to soup.","Stir continually until soup mixture begins to thicken.","Sprinkle in nutmeg (optional) and serve."] cookbook:cream_of_duck_and_mushroom_soup type cookbook:recipes cookbook:cream_of_duck_and_mushroom_soup url https://en.wikibooks.org/wiki/Cookbook:Cream_of_Duck_and_Mushroom_Soup cookbook:cream_of_mushroom_soup name "Cream of Mushroom Soup" cookbook:cream_of_mushroom_soup recipeCategory category:boiled_recipes cookbook:cream_of_mushroom_soup recipeCategory category:dairy_recipes cookbook:cream_of_mushroom_soup recipeCategory category:mushroom_recipes cookbook:cream_of_mushroom_soup recipeCategory category:recipes_with_metric_units cookbook:cream_of_mushroom_soup recipeCategory category:soup_recipes cookbook:cream_of_mushroom_soup recipeFoodstuff cookbook:bay_leaf cookbook:cream_of_mushroom_soup recipeFoodstuff cookbook:butter cookbook:cream_of_mushroom_soup recipeFoodstuff cookbook:flour cookbook:cream_of_mushroom_soup recipeIngredient "Bay leaf 2 leaves" cookbook:cream_of_mushroom_soup recipeIngredient "Brunoise cut of mushroom for garnish" cookbook:cream_of_mushroom_soup recipeIngredient "Butter, 10g" cookbook:cream_of_mushroom_soup recipeIngredient "Cream 20 ml" cookbook:cream_of_mushroom_soup recipeIngredient "Dried onion 15 g" cookbook:cream_of_mushroom_soup recipeIngredient "Flour 10 g" cookbook:cream_of_mushroom_soup recipeIngredient "Milk or white stock 180 ml" cookbook:cream_of_mushroom_soup recipeIngredient "Mushroom, sliced 60g" cookbook:cream_of_mushroom_soup recipeIngredient "Parsley" cookbook:cream_of_mushroom_soup recipeIngredient "Seasoning to taste" cookbook:cream_of_mushroom_soup recipeInstructions ["Heat the butter in a heavy sauce pot or pan, add chopped onion and mushroom stir for few seconds until just transparent. Don't let the mushroom brown.","Then add flour, stir to make roux. Don't let them brown, then pour over milk or white stock, bring to boil.","Simmer the soup for 10 to 15 minutes until mushroom is cooked","Pass the soup through a food mill or into a blender to pur\u00e9e it","Add the pur\u00e9e of mushroom into the soup and add enough hot milk or cream to the soup to bring it to proper consistency but do not boil.","Season to taste, garnish with brunoise cut of mushroom and parsley"] cookbook:cream_of_mushroom_soup type cookbook:recipes cookbook:cream_of_mushroom_soup url https://en.wikibooks.org/wiki/Cookbook:Cream_of_Mushroom_Soup cookbook:cream_of_tartar label "cream of tartar" cookbook:cream_of_tartar name "Cream of Tartar" cookbook:cream_of_tartar type cookbook:ingredients cookbook:cream_of_tartar url https://en.wikibooks.org/wiki/Cookbook:Cream_of_Tartar cookbook:cream_puff label "cream puff" cookbook:cream_puff label "cream puffs" cookbook:cream_puff name "Cream Puff" cookbook:cream_puff recipeCategory category:baking_recipes cookbook:cream_puff recipeCategory category:dessert_recipes cookbook:cream_puff recipeCategory category:pastry_recipes cookbook:cream_puff recipeCategory category:recipes_with_metric_units cookbook:cream_puff recipeCategory category:vegetarian_recipes cookbook:cream_puff type cookbook:recipes cookbook:cream_puff url https://en.wikibooks.org/wiki/Cookbook:Cream_Puff cookbook:cream recipeCategory category:dairy cookbook:cream type cookbook:ingredients cookbook:cream url https://en.wikibooks.org/wiki/Cookbook:Cream cookbook:cream url https://en.wikibooks.org/wiki/Cookbook:Double_Cream cookbook:cream url https://en.wikibooks.org/wiki/Cookbook:Heavy_Cream cookbook:cream url https://en.wikibooks.org/wiki/Cookbook:Whipping_Cream cookbook:creamy_aioli_salsa difficulty 1 cookbook:creamy_aioli_salsa label "creamy aioli salsa" cookbook:creamy_aioli_salsa name "Creamy Aioli Salsa" cookbook:creamy_aioli_salsa recipeCategory category:aioli_recipes cookbook:creamy_aioli_salsa recipeCategory category:garlic_recipes cookbook:creamy_aioli_salsa recipeCategory category:vegan_recipes cookbook:creamy_aioli_salsa recipeCategory category:very_easy_recipes cookbook:creamy_aioli_salsa recipeCuisine cookbook:vegan_cuisine cookbook:creamy_aioli_salsa recipeFoodstuff cookbook:chiles cookbook:creamy_aioli_salsa recipeFoodstuff cookbook:garlic cookbook:creamy_aioli_salsa recipeFoodstuff cookbook:jalapeño cookbook:creamy_aioli_salsa recipeFoodstuff cookbook:lime cookbook:creamy_aioli_salsa recipeFoodstuff cookbook:olive_oil cookbook:creamy_aioli_salsa recipeFoodstuff cookbook:salt cookbook:creamy_aioli_salsa recipeFoodstuff cookbook:tomato cookbook:creamy_aioli_salsa recipeIngredient "1 lime" cookbook:creamy_aioli_salsa recipeIngredient "1 or more jalapeño chiles or serrano chiles" cookbook:creamy_aioli_salsa recipeIngredient "1 pinch salt" cookbook:creamy_aioli_salsa recipeIngredient "5 cloves garlic" cookbook:creamy_aioli_salsa recipeIngredient "olive oil" cookbook:creamy_aioli_salsa recipeIngredient "Several tomatoes" cookbook:creamy_aioli_salsa recipeInstructions ["chop tomatoes, chiles, cilantro","Squeeze the lime juice into a blender-safe dish, add two teaspoons of olive oil and all other ingredients, blend","blend","continue adding olive oil blending and tasting until it reaches desired creaminess."] cookbook:creamy_aioli_salsa recipeYield 1 bowl and 1 blender cookbook:creamy_aioli_salsa totalTime "10 minutes" cookbook:creamy_aioli_salsa type cookbook:recipes cookbook:creamy_aioli_salsa url https://en.wikibooks.org/wiki/Cookbook:Creamy_Aioli_Salsa cookbook:creamy_blt_pasta label "creamy blt pasta" cookbook:creamy_delight_smoothie label "creamy delight smoothie" cookbook:creamy_delight_smoothie name "Creamy Delight Smoothie" cookbook:creamy_delight_smoothie recipeCategory category:banana_recipes cookbook:creamy_delight_smoothie recipeCategory category:beverage_recipes cookbook:creamy_delight_smoothie recipeCategory category:dairy_recipes cookbook:creamy_delight_smoothie recipeCategory category:ice_cream_recipes cookbook:creamy_delight_smoothie recipeCategory category:strawberry_recipes cookbook:creamy_delight_smoothie recipeCookingTechnique cookbook:purée cookbook:creamy_delight_smoothie recipeEquipment cookbook:blender cookbook:creamy_delight_smoothie recipeFoodstuff cookbook:apple cookbook:creamy_delight_smoothie recipeFoodstuff cookbook:banana cookbook:creamy_delight_smoothie recipeFoodstuff cookbook:cream cookbook:creamy_delight_smoothie recipeFoodstuff cookbook:milk cookbook:creamy_delight_smoothie recipeFoodstuff cookbook:strawberry cookbook:creamy_delight_smoothie recipeFoodstuff cookbook:vanilla cookbook:creamy_delight_smoothie recipeFoodstuff cookbook:yogurt cookbook:creamy_delight_smoothie recipeIngredient "1 banana" cookbook:creamy_delight_smoothie recipeIngredient "1 cup cream" cookbook:creamy_delight_smoothie recipeIngredient "1 cup milk" cookbook:creamy_delight_smoothie recipeIngredient "2 tsp apple juice" cookbook:creamy_delight_smoothie recipeIngredient "2 tsp vanilla extract" cookbook:creamy_delight_smoothie recipeIngredient "3 tbsp yogurt" cookbook:creamy_delight_smoothie recipeIngredient "5 scoops vanilla ice cream" cookbook:creamy_delight_smoothie recipeIngredient "6 strawberries" cookbook:creamy_delight_smoothie recipeInstructions ["Pur\u00e9e all ingredients together in a blender."] cookbook:creamy_delight_smoothie type cookbook:recipes cookbook:creamy_delight_smoothie url https://en.wikibooks.org/wiki/Cookbook:Creamy_Delight_Smoothie cookbook:creamy_mascarpone_dessert name "Creamy Mascarpone Dessert" cookbook:creamy_mascarpone_dessert recipeCategory category:cheese_recipes cookbook:creamy_mascarpone_dessert recipeIngredient "1/4 cup sugar" cookbook:creamy_mascarpone_dessert recipeIngredient "2 cups mascarpone cheese" cookbook:creamy_mascarpone_dessert recipeIngredient "2 tbsp heavy cream" cookbook:creamy_mascarpone_dessert recipeIngredient "2 tsp vanilla" cookbook:creamy_mascarpone_dessert recipeIngredient "4 egg yolks, beaten" cookbook:creamy_mascarpone_dessert recipeIngredient "chocolate syrup" cookbook:creamy_mascarpone_dessert recipeIngredient "crushed vanilla cookies and semi-sweet chocolate curls for topping" cookbook:creamy_mascarpone_dessert recipeInstructions ["Create a makeshift double boiler with a large stainless steel bowl and a pot with 1 inch of water at a simmer.","Beat yolks until light and creamy in the stainless steel bowl while it is still cold. Place bowl on top of pot and cook, stirring non-stop, until eggs thicken and fall off the whisk in ribbons. Set aside until needed.","Combine egg yolks, cream and vanilla."] cookbook:creamy_mascarpone_dessert type cookbook:recipes cookbook:creamy_mascarpone_dessert url https://en.wikibooks.org/wiki/Cookbook:Creamy_Mascarpone_Dessert cookbook:creamy_mushroom_pasta name "Creamy Mushroom Pasta" cookbook:creamy_mushroom_pasta recipeCategory category:mushroom_recipes cookbook:creamy_mushroom_pasta recipeCategory category:pasta_recipes cookbook:creamy_mushroom_pasta recipeCategory category:recipes_from_foodista cookbook:creamy_mushroom_pasta recipeCategory category:recipes_with_images cookbook:creamy_mushroom_pasta recipeIngredient "1/4 cup grated parmesan cheese" cookbook:creamy_mushroom_pasta recipeIngredient "1/4 cup heavy cream" cookbook:creamy_mushroom_pasta recipeIngredient "1/4 cup low-sodium chicken bone broth" cookbook:creamy_mushroom_pasta recipeIngredient "1 serving pasta (suggestion: whole wheat linguine)" cookbook:creamy_mushroom_pasta recipeIngredient "1 tablespoon unsalted butter" cookbook:creamy_mushroom_pasta recipeIngredient "2 garlic cloves, minced" cookbook:creamy_mushroom_pasta recipeIngredient "2 tablespoons dry white wine" cookbook:creamy_mushroom_pasta recipeIngredient "8 ounces white button mushroom, stems removed" cookbook:creamy_mushroom_pasta recipeIngredient "Chopped fresh parsley for garnishing" cookbook:creamy_mushroom_pasta recipeIngredient "Freshly ground black pepper" cookbook:creamy_mushroom_pasta recipeIngredient "Salt to taste" cookbook:creamy_mushroom_pasta recipeInstructions ["In a large pot, cook pasta in salted boiling water for 8-9 minutes according to the package directions or al dente. Drain.","Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.","Place mushrooms in the skillet, cup side up. Cook for 3-5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.","Add white wine; continue cooking to let the wine and mushroom juice evaporate, about 3 minutes.","Pour heavy cream and chicken bone broth into the skillet, add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.","Spread parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.","Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.","Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated parmesan cheese if desired. Enjoy!"] cookbook:creamy_mushroom_pasta type cookbook:recipes cookbook:creamy_mushroom_pasta url https://en.wikibooks.org/wiki/Cookbook:Creamy_Mushroom_Pasta cookbook:creamy_mustard_vinaigrette difficulty 1 cookbook:creamy_mustard_vinaigrette name "Creamy Mustard Vinaigrette" cookbook:creamy_mustard_vinaigrette recipeCategory category:mustard_recipes cookbook:creamy_mustard_vinaigrette recipeCategory category:oil_recipes cookbook:creamy_mustard_vinaigrette recipeCategory category:salad_dressing_recipes cookbook:creamy_mustard_vinaigrette recipeCategory category:very_easy_recipes cookbook:creamy_mustard_vinaigrette recipeCategory category:vinegar_recipes cookbook:creamy_mustard_vinaigrette recipeFoodstuff cookbook:cider_vinegar cookbook:creamy_mustard_vinaigrette recipeFoodstuff cookbook:dijon_mustard cookbook:creamy_mustard_vinaigrette recipeFoodstuff cookbook:honey cookbook:creamy_mustard_vinaigrette recipeFoodstuff cookbook:mix cookbook:creamy_mustard_vinaigrette recipeFoodstuff cookbook:olive_oil cookbook:creamy_mustard_vinaigrette recipeFoodstuff cookbook:pepper cookbook:creamy_mustard_vinaigrette recipeFoodstuff cookbook:salt cookbook:creamy_mustard_vinaigrette recipeFoodstuff cookbook:vinegar cookbook:creamy_mustard_vinaigrette recipeIngredient "1 tablespoon honey" cookbook:creamy_mustard_vinaigrette recipeIngredient "2 teaspoons white wine vinegar or cider vinegar" cookbook:creamy_mustard_vinaigrette recipeIngredient "5 tablespoons olive oil (light or virgin)" cookbook:creamy_mustard_vinaigrette recipeIngredient "6 tablespoons Dijon mustard" cookbook:creamy_mustard_vinaigrette recipeIngredient "salt and freshly ground pepper to taste" cookbook:creamy_mustard_vinaigrette recipeInstructions ["Mix all ingredients except oil until well blended, and then slowly pour in oil until fully incorporated.","Add salt and pepper to taste."] cookbook:creamy_mustard_vinaigrette recipeYield 4 cookbook:creamy_mustard_vinaigrette totalTime "10 minutes" cookbook:creamy_mustard_vinaigrette type cookbook:recipes cookbook:creamy_mustard_vinaigrette url https://en.wikibooks.org/wiki/Cookbook:Creamy_Mustard_Vinaigrette cookbook:crema_catalana label "crema catalana" cookbook:crème_anglaise difficulty 3 cookbook:crème_anglaise label "creme anglaise" cookbook:crème_anglaise label "''crème anglaise''" cookbook:crème_anglaise label "crème anglaise" cookbook:crème_anglaise label "crême anglaise" cookbook:crème_anglaise label "custard" cookbook:crème_anglaise label "hazelnut creme anglaise" cookbook:crème_anglaise name "Creme Anglaise" cookbook:crème_anglaise name "Crème anglaise" cookbook:crème_anglaise name "Crème Anglaise" cookbook:crème_anglaise recipeCategory category:boiled_recipes cookbook:crème_anglaise recipeCategory category:dessert_sauce_recipes cookbook:crème_anglaise recipeCategory category:egg_recipes cookbook:crème_anglaise recipeCategory category:featured_recipes cookbook:crème_anglaise recipeCategory category:inexpensive_recipes cookbook:crème_anglaise recipeCategory category:medium_difficulty_recipes cookbook:crème_anglaise recipeCategory category:milk_recipes cookbook:crème_anglaise recipeCategory category:pudding_and_custard_recipes cookbook:crème_anglaise recipeCategory category:recipes_with_images cookbook:crème_anglaise recipeCategory category:sauce_recipes cookbook:crème_anglaise recipeCategory category:vanilla_recipes cookbook:crème_anglaise recipeCategory category:vegetarian_recipes cookbook:crème_anglaise recipeFoodstuff cookbook:banana cookbook:crème_anglaise recipeFoodstuff cookbook:coffee cookbook:crème_anglaise recipeFoodstuff cookbook:egg_yolk cookbook:crème_anglaise recipeFoodstuff cookbook:milk cookbook:crème_anglaise recipeFoodstuff cookbook:mint cookbook:crème_anglaise recipeFoodstuff cookbook:spices_and_herbs cookbook:crème_anglaise recipeFoodstuff cookbook:strawberry cookbook:crème_anglaise recipeFoodstuff cookbook:sugar cookbook:crème_anglaise recipeFoodstuff cookbook:vanilla cookbook:crème_anglaise recipeIngredient "1⅓ cups (315ml) milk" cookbook:crème_anglaise recipeIngredient "3 oz (85g) sugar" cookbook:crème_anglaise recipeIngredient "4 egg yolks" cookbook:crème_anglaise recipeIngredient "flavoring (typically a vanilla bean or 1 teaspoon of vanilla extract)" cookbook:crème_anglaise recipeInstructions ["Bring the milk and flavoring to a simmer in a medium saucepan. (If using a vanilla bean, cut it lengthwise and add to the milk. After a short time and before the milk simmers, scrape the seeds from the inside of the beans and dispose of the husks.)","Meanwhile, whisk the egg yolks and sugar thoroughly. The mixture should be pale yellow.","When the milk simmers, remove from heat and SLOWLY pour about half of it into the egg mixture, mixing continuously. Pour the egg\/milk mixture back into the saucepan with the remaining milk, stirring continuously, and return the saucepan to the stove.","Cook for a short time over medium heat, stirring continuously. Be careful to scrape the sides and corners regularly, and ''do not'' let the mixture boil.","Test for readiness by dipping a spatula into it and running your finger over the coated spatula. The creme is done when it is thick enough that the trail wiped away by your finger remains.","Remove the saucepan from heat and strain it through a metal strainer into another bowl. Stir it continuously for another two minutes, cooling it.","To complete cooling quickly, place the bowl in a larger bowl of ice and stir the creme until cool. If you have more time, you can place the bowl in the freezer, stirring periodically until it's cool. If you don't use one of these methods, a skin will form on top of the creme."] cookbook:crème_anglaise recipeNotes "* Uses of creme anglaise are numerous. A classic is to serve it over fresh fruit. In this case, you may want to customize the flavoring to match your fruit (e.g., mint goes well with strawberries and bananas). You can also use the creme as the basis for a rich ice cream. *Instead of vanilla, you can flavor the creme with a variety of things - herbs, spices, spirits, and coffee among them. For herbs or spices, simply add them to the milk as instructed in step one. For coffee or spirits, omit the flavoring initially and add espresso or spirits after the creme is cooled. Some common variations: ** Nut Creme Anglaise: Add \u00bd cup freshly toasted and broken nuts such as hazelnuts, black walnuts or pecans to the milk during the first step. Discard nuts after straining. ** Chocolate Creme Anglaise: Add \u00bd cup chopped fine-quality chocolate (bittersweet, milk, dark or white) to the sauce. Stir until melted, then strain and proceed as for plain creme anglaise. ** Coffee Creme Anglaise: Add 2 tablespoons crushed espresso beans to the milk during the first step and proceed as for regular creme anglaise. Discard the crushed coffee after straining. ** Herb- or Spice-Infused Creme Anglaise: Add a fresh herb such as rosemary, mint or lavender to the milk in the first step, or 1 tablespoon of a spice such as cinnamon, cloves, juniper berries or green cardamom, broken up. Discard the herbs or spices after straining. ** Fruit Creme Anglaise: Add 2 tablespoons of fresh fruit pur\u00e9e to the creme anglaise after it's cooked but before it's strained. " cookbook:crème_anglaise recipeYield 10 cookbook:crème_anglaise totalTime "10-20 minutes" cookbook:crème_anglaise type cookbook:recipes cookbook:crème_anglaise url https://en.wikibooks.org/wiki/Cookbook:Creme_Anglaise cookbook:crème_anglaise url https://en.wikibooks.org/wiki/Cookbook:Crème_anglaise cookbook:crème_anglaise url https://en.wikibooks.org/wiki/Cookbook:Crème_Anglaise cookbook:crème_brûlée_2 label "recipe #2" cookbook:crème_brûlée_2 name "Crème Brûlée 2" cookbook:crème_brûlée_2 recipeCategory category:dessert_recipes cookbook:crème_brûlée_2 recipeCategory category:pudding_and_custard_recipes cookbook:crème_brûlée_2 recipeCategory category:recipes_with_metric_units cookbook:crème_brûlée_2 recipeInstructions ["Preheat oven to 350\u00b0F (180\u00b0C). Before doing so, place a large flat pan with sides on the middle shelf and fill it with \u00be" to 1" (2cm to 2.5cm) water.","In a large mixing bowl, thoroughly mix the dry ingredients, egg yolks, and vanilla extract.","In a saucepan, heat the cream until it is piping hot (stir constantly), but ''be careful to not let it boil''.","Slowly (about a cup a time) pour the hot cream into the mixing bowl with the other ingredients, while whisking briskly. If you add the cream too quickly, it will cook the eggs -- a big no no!","After all the ingredients are well-mixed, pour the mixture into eight individual serving dishes (traditionally ramekins).","Place the ramekins in the water bath in the oven, and bake until "solid" (like Jell-O). The time depends on the size and depth of the dishes you use, as well as the material of which they're made. Usual time ranges from 25 to 50 minutes.","Remove the dishes from the oven and allow them to cool. Refrigerate for at least four hours; then cover with Saran wrap and refrigerate until ready for serving.","When ready to serve, remove the br\u00fbl\u00e9es from the refrigerator and place them on a fire-proof surface. Sprinkle a moderately thin coating of granulated white sugar on the top of each br\u00fbl\u00e9e.","Using a propane blow-torch, carefully melt the sugar topping so that it forms a solid caramel sheet. Take care to not burn the sugar, or the custard beneath it. ''It is very important that this step not be done with an oven, toaster oven, broiler rack, etc., as doing so will invariably cause the custard to overheat and dry out or burn before the sugar layer on top is properly melted.","An alternate method for caramelizing the top sugar layer is to pour a very thin layer of liqueur on top and set it alight (essentially a flamb\u00e9)."] cookbook:crème_brûlée_2 type cookbook:recipes cookbook:crème_brûlée_2 url https://en.wikibooks.org/wiki/Cookbook:Crème_Brûlée_2 cookbook:creme_brulee_cheesecake difficulty 3 cookbook:creme_brulee_cheesecake name "Creme Brulee Cheesecake" cookbook:creme_brulee_cheesecake recipeCategory category:american_recipes cookbook:creme_brulee_cheesecake recipeCategory category:baking_recipes cookbook:creme_brulee_cheesecake recipeCategory category:cheesecake_recipes cookbook:creme_brulee_cheesecake recipeCategory category:dessert_recipes cookbook:creme_brulee_cheesecake recipeCategory category:medium_difficulty_recipes cookbook:creme_brulee_cheesecake recipeCategory category:recipes_with_metric_units cookbook:creme_brulee_cheesecake recipeCategory category:sour_cream_recipes cookbook:creme_brulee_cheesecake recipeCategory category:vegetarian_recipes cookbook:creme_brulee_cheesecake recipeCookingTechnique cookbook:baking cookbook:creme_brulee_cheesecake recipeCookingTechnique cookbook:boiling cookbook:creme_brulee_cheesecake recipeCookingTechnique cookbook:broiling cookbook:creme_brulee_cheesecake recipeCuisine cookbook:cuisine_of_the_united_states cookbook:creme_brulee_cheesecake recipeCuisine cookbook:louisiana_creole_cuisine cookbook:creme_brulee_cheesecake recipeCuisine cookbook:new_england_cuisine cookbook:creme_brulee_cheesecake recipeEquipment cookbook:mixer cookbook:creme_brulee_cheesecake recipeEquipment cookbook:oven cookbook:creme_brulee_cheesecake recipeEquipment cookbook:springform_pan cookbook:creme_brulee_cheesecake recipeFoodstuff cookbook:butter cookbook:creme_brulee_cheesecake recipeFoodstuff cookbook:cream cookbook:creme_brulee_cheesecake recipeFoodstuff cookbook:cream_cheese cookbook:creme_brulee_cheesecake recipeFoodstuff cookbook:egg cookbook:creme_brulee_cheesecake recipeFoodstuff cookbook:orange cookbook:creme_brulee_cheesecake recipeFoodstuff cookbook:sour_cream cookbook:creme_brulee_cheesecake recipeFoodstuff cookbook:sugar cookbook:creme_brulee_cheesecake recipeFoodstuff cookbook:water cookbook:creme_brulee_cheesecake recipeIngredient "¾ cup (1½ sticks) unsalted butter, melted" cookbook:creme_brulee_cheesecake recipeIngredient "¾ cup heavy cream" cookbook:creme_brulee_cheesecake recipeIngredient "¾ cup sugar" cookbook:creme_brulee_cheesecake recipeIngredient "1½ cups sugar" cookbook:creme_brulee_cheesecake recipeIngredient "3 cups vanilla wafer crumbs" cookbook:creme_brulee_cheesecake recipeIngredient "4 teaspoons grated orange peel" cookbook:creme_brulee_cheesecake recipeIngredient "6 (8-ounce) (225 g) bricks cream cheese, softened" cookbook:creme_brulee_cheesecake recipeIngredient "6 eggs" cookbook:creme_brulee_cheesecake recipeIngredient "6 tablespoon brown sugar, light or dark" cookbook:creme_brulee_cheesecake recipeIngredient "6 tablespoons low-fat sour cream" cookbook:creme_brulee_cheesecake recipeIngredient "boiling water (for baking cake)" cookbook:creme_brulee_cheesecake recipeInstructions ["Preheat oven to 325\u00b0F (160C).","In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended.","Pat the wafer mixture into the bottom and sides of a 10-inch (25 cm) springform pan.","Set aside.","In a large bowl, mix cream cheese, sour cream and 1\u00bd cups sugar on medium speed of electric mixer until smooth.","Add eggs, heavy cream and orange peel.","Beat until all the mixture is smooth.","Pour cream cheese mixture into the springform pan.","Place the springform pan into a larger pan.","Add boiling water to the larger pan to come halfway up the sides of the springform pan.","Bake for 50 minutes or until set.","Carefully remove the springform pan from the water and cool at room temperature for 30 minutes.","Refrigerate for 3 hours.","Remove cake from the springform pan.","Sprinkle sugar on top of cheesecake.","Broil under the oven broiler until the sugar melts and browns (be careful not to burn the sugar)."] cookbook:creme_brulee_cheesecake recipeNotes "* The sugar can also be melted with a cooking torch. * The cheesecake may be served with fresh or frozen strawberries or blueberries. " cookbook:creme_brulee_cheesecake recipeYield 20 slices cookbook:creme_brulee_cheesecake totalTime "4½ hours" cookbook:creme_brulee_cheesecake type cookbook:recipes cookbook:creme_brulee_cheesecake url https://en.wikibooks.org/wiki/Cookbook:Creme_Brulee_Cheesecake cookbook:crème_brûlée label "crème brûlée" cookbook:crème_brûlée label "crème brûlée (creme brulee)" cookbook:crème_brûlée label "recipe #1" cookbook:crème_brûlée name "Crème Brûlée" cookbook:crème_brûlée recipeCategory category:dessert_recipes cookbook:crème_brûlée recipeCategory category:gluten-free_recipes cookbook:crème_brûlée recipeCategory category:pudding_and_custard_recipes cookbook:crème_brûlée recipeCategory category:recipes_with_metric_units cookbook:crème_brûlée type cookbook:recipes cookbook:crème_brûlée url https://en.wikibooks.org/wiki/Cookbook:Crème_Brûlée cookbook:crème_caramel label "crème caramel" cookbook:crème_caramel name "Crème caramel" cookbook:crème_caramel name "Crème Caramel" cookbook:crème_caramel recipeCategory category:french_dessert_recipes cookbook:crème_caramel recipeCategory category:pudding_and_custard_recipes cookbook:crème_caramel recipeCategory category:vegetarian_recipes cookbook:crème_caramel recipeFoodstuff cookbook:butter cookbook:crème_caramel recipeFoodstuff cookbook:sugar cookbook:crème_caramel recipeInstructions ["Firstly, bring 3\/4 ltrs of the milk and sugar to a boil, stirring occasionally. Add star anise and the cinnamon sticks as well.","Grind the bread in a mixer till powdered. Add 250 ml of chilled milk in the bread and blend until smooth. Check that no lumps are formed.","In a bowl mix the cornstarch and essence of vanilla along with 1\/2 a cup of milk (room temperature).","Bring together the bread mixture and the cornstarch mix and pour it into the milk (now simmered).","Stir continuously till the mixture becomes thick and smooth. Make sure it doesn't stick.","Butter - 1 tbsp","Sugar - 1 <small>1\/2<\/small>tbsps","In a saucepan add the butter and the sugar together and keep mixing on high flame till it gives a golden brown color.","Take it off the stove. Keep stirring till it starts cooling down.","Let the caramel stay till it cools down completely.","After the caramel has hardened, pour the milk and the bread mixture onto it.","Let it set down for a while and refrigerate for 3-4 hours.","Serve chilled."] cookbook:crème_caramel type cookbook:recipes cookbook:crème_caramel url https://en.wikibooks.org/wiki/Cookbook:Crème_caramel cookbook:crème_caramel url https://en.wikibooks.org/wiki/Cookbook:Crème_Caramel cookbook:crème_chantilly label "crème chantilly" cookbook:crème_chantilly name "Crème Chantilly" cookbook:crème_chantilly recipeCategory category:french_dessert_recipes cookbook:crème_chantilly recipeIngredient "1 - 2 tsp. vanilla extract, or cognac, rum or liqueur" cookbook:crème_chantilly recipeIngredient "1 cup (250 ml) heavy cream" cookbook:crème_chantilly recipeIngredient "2 Tbs. sifted confectioner's (powdered) sugar" cookbook:crème_chantilly recipeInstructions ["In a chilled 3-quart bowl, beat the cream until it forms soft peaks.","Fold in the powdered sugar and flavouring.","Refrigerate until ready to use."] cookbook:crème_chantilly type cookbook:recipes cookbook:crème_chantilly url https://en.wikibooks.org/wiki/Cookbook:Crème_Chantilly cookbook:crème_de_menthe label "crème de menthe" cookbook:crème_de_menthe name "Crème de menthe" cookbook:crème_de_menthe name "Crème de Menthe" cookbook:crème_de_menthe type cookbook:ingredients cookbook:crème_de_menthe url https://en.wikibooks.org/wiki/Cookbook:Crème_de_menthe cookbook:crème_de_menthe url https://en.wikibooks.org/wiki/Cookbook:Crème_de_Menthe cookbook:creme_de_papaya name "Creme de papaya" cookbook:creme_de_papaya recipeCategory category:brazilian_recipes cookbook:creme_de_papaya recipeCategory category:dessert_recipes cookbook:creme_de_papaya recipeCategory category:ice_cream_recipes cookbook:creme_de_papaya recipeCategory category:papaya_recipes cookbook:creme_de_papaya recipeCookingTechnique cookbook:cube cookbook:creme_de_papaya recipeCookingTechnique cookbook:purée cookbook:creme_de_papaya recipeCuisine cookbook:cuisine_of_brazil cookbook:creme_de_papaya recipeEquipment cookbook:blender cookbook:creme_de_papaya recipeFoodstuff cookbook:blackcurrant cookbook:creme_de_papaya recipeFoodstuff cookbook:mint cookbook:creme_de_papaya recipeFoodstuff cookbook:papaya cookbook:creme_de_papaya recipeIngredient "1 ripe papaya" cookbook:creme_de_papaya recipeIngredient "1 scoop vanilla ice cream" cookbook:creme_de_papaya recipeIngredient "1 sprig of mint for decoration (optional)" cookbook:creme_de_papaya recipeIngredient "1 tbsp blackcurrant liqueur" cookbook:creme_de_papaya recipeInstructions ["Peel papaya and remove seeds. Cube the papaya.","Put papaya pieces in blender with ice cream and blackcurrant liqueur. Blend well until smooth.","Pour into a small bowl and decorate with mint.","Peel papaya and remove seeds. Cube the papaya.","Put papaya pieces in blender with ice cream and blend until creamy consistency.","Pour some blackcurrant liqueur on the bottom of a large dessert glass.","Add the cream mixture. Add a swirl of blackcurrant liqueur on the top.","Cut papaya in half and remove seeds. Scoop papaya from peel with a spoon (this is easier and cleaner than peeling the fruit).","Place approximately equal portions of papaya and vanilla ice cream in a blender. Blend until creamy.","Place the mixture into a serving dish and pour about an ounce of Cr\u00e8me de Cassis on top."] cookbook:creme_de_papaya type cookbook:recipes cookbook:creme_de_papaya url https://en.wikibooks.org/wiki/Cookbook:Creme_de_papaya cookbook:creme_fraiche label "creme fraiche" cookbook:crème_fraiche label "crème fraîche" cookbook:crème_fraîche label "crème fraîche" cookbook:crème_fraiche name "Crème Fraiche" cookbook:crème_fraiche recipeCategory category:dairy cookbook:crème_fraiche type cookbook:ingredients cookbook:crème_fraiche url https://en.wikibooks.org/wiki/Cookbook:Crème_Fraiche cookbook:crème_pâtissière label "crème pâtissière" cookbook:crème_pâtissière label "'''<<click here for recipe>>'''" cookbook:crème_pâtissière label "'''<<recipe here>>'''" cookbook:crème_pâtissière name "Crème pâtissière" cookbook:crème_pâtissière name "Crème Pâtissière" cookbook:crème_pâtissière recipeCategory category:french_dessert_recipes cookbook:crème_pâtissière recipeIngredient "1½ Tbs. vanilla extract" cookbook:crème_pâtissière recipeIngredient "1 cup sugar" cookbook:crème_pâtissière recipeIngredient "2/3 cup all-purpose flour" cookbook:crème_pâtissière recipeIngredient "2 cups boiling milk" cookbook:crème_pâtissière recipeIngredient "5 egg yolks" cookbook:crème_pâtissière recipeIngredient "I tbs. butter" cookbook:crème_pâtissière recipeInstructions ["In a 3-quart mixing bowl, beat the sugar into the egg yolks with a wire whisk until the mixture is pale yellow and forms the ribbon.","Beat in the flour.","While beating, pour the boiling milk onto the egg yolk mixture in a thin stream.","Pour the mixture into a saucepan and set over moderate heat, stirring constantly.","Bring to the boil slowly while stirring well to avoid lumps.","When it reaches the boil, stir for 2 to 3 minutes to cook the flour well, being careful not to burn it in the bottom of the pan.","Remove from the heat and beat in the butter followed by the vanilla extract.","Cover the surface with a sheet of parchment paper to prevent a skin from forming and allow to cool"] cookbook:crème_pâtissière type cookbook:recipes cookbook:crème_pâtissière url https://en.wikibooks.org/wiki/Cookbook:Crème_pâtissière cookbook:crème_pâtissière url https://en.wikibooks.org/wiki/Cookbook:Crème_Pâtissière cookbook:crème_saint-honoré label "'''''crème saint-honoré'''''" cookbook:crème_saint-honoré name "Crème saint-honoré" cookbook:crème_saint-honoré name "Crème Saint-Honoré" cookbook:crème_saint-honoré recipeCategory category:dessert_recipes cookbook:crème_saint-honoré recipeCategory category:french_recipes cookbook:crème_saint-honoré recipeCuisine cookbook:cuisine_of_france cookbook:crème_saint-honoré recipeIngredient "1 pint crème pâtissière" cookbook:crème_saint-honoré recipeIngredient "2 Tbs. caster (superfine) sugar, OR granulated sugar" cookbook:crème_saint-honoré recipeIngredient "8 egg whites" cookbook:crème_saint-honoré recipeIngredient "a few drops lemon juice" cookbook:crème_saint-honoré recipeIngredient "pinch of salt" cookbook:crème_saint-honoré recipeInstructions ["Make the ''cr\u00e8me p\u00e2tissi\u00e8re'' according to the '''<<recipe here>>'''.","Mix in any additional flavourings.","Beat the egg whites with the salt until soft peaks form.","Sprinkle the sugar onto the egg whites and continue beating to stiff peaks.","Stir a quarter of the egg whites into the hot custard.","Fold the rest of the egg whites in and chill before use."] cookbook:crème_saint-honoré type cookbook:recipes cookbook:crème_saint-honoré url https://en.wikibooks.org/wiki/Cookbook:Crème_saint-honoré cookbook:crème_saint-honoré url https://en.wikibooks.org/wiki/Cookbook:Crème_Saint-Honoré cookbook:crempog label "crempogs" cookbook:crepas_de_chaya label "crepas de chaya" cookbook:crêpe label "crêpe" cookbook:crêpe label "crêpe (crepe)" cookbook:crepe_making label "crepe making" cookbook:crepe_making name "Crepe Making" cookbook:crepe_making recipeCategory category:pancake_recipes cookbook:crepe_making recipeCuisine cookbook:vegan_cuisine cookbook:crepe_making type cookbook:recipes cookbook:crepe_making url https://en.wikibooks.org/wiki/Cookbook:Crepe_Making cookbook:crêpe name "Crepe" cookbook:crêpe name "Crêpe" cookbook:crêpe name "Crêpes" cookbook:crepe_pan label "crepe pan" cookbook:crêpe recipeCategory category:french_dessert_recipes cookbook:crêpe recipeCategory category:pancake_recipes cookbook:crêpe recipeCategory category:recipes_with_metric_units cookbook:crêpe recipeCuisine cookbook:vegan_cuisine cookbook:crêpe recipeEquipment cookbook:mixing_bowl cookbook:crêpe recipeFoodstuff cookbook:banana cookbook:crêpe recipeFoodstuff cookbook:brandy cookbook:crêpe recipeFoodstuff cookbook:butter cookbook:crêpe recipeFoodstuff cookbook:cinnamon cookbook:crêpe recipeFoodstuff cookbook:cream_cheese cookbook:crêpe recipeFoodstuff cookbook:egg cookbook:crêpe recipeFoodstuff cookbook:flour cookbook:crêpe recipeFoodstuff cookbook:hazelnut cookbook:crêpe recipeFoodstuff cookbook:lemon cookbook:crêpe recipeFoodstuff cookbook:milk cookbook:crêpe recipeFoodstuff cookbook:nutella cookbook:crêpe recipeFoodstuff cookbook:oil_and_fat cookbook:crêpe recipeFoodstuff cookbook:peanut_butter cookbook:crêpe recipeFoodstuff cookbook:raspberry cookbook:crêpe recipeFoodstuff cookbook:salt cookbook:crêpe recipeFoodstuff cookbook:strawberry cookbook:crêpe recipeFoodstuff cookbook:sugar cookbook:crêpe recipeFoodstuff cookbook:whipped_cream cookbook:crêpe recipeIngredient "1 pinch of salt" cookbook:crêpe recipeIngredient "220 g (1 cup or 8 oz) plain flour" cookbook:crêpe recipeIngredient "2 eggs" cookbook:crêpe recipeIngredient "2 tbsp oil or melted butter" cookbook:crêpe recipeIngredient "345 ml (1 ½ cup or 12 fl oz) milk" cookbook:crêpe recipeInstructions ["Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the melted butter, the salt and a bit of milk.","Mix well by hand (traditionally, you actually use your hand to avoid incorporating air) slowly combining with the flour, you should get a thick paste. Then continue mixing and slowly add the rest of the milk, mix well to avoid making lumps. You may add a bit of liqueur (traditionally brandy or fleur d'oranger) for more taste. Allow to stand, perhaps for several hours whilst the flour gluten rests - very important to the final texture.","Heat a cr\u00eape pan (non-stick recommended), grease it with some butter, and pour some batter while rolling the pan to make the cr\u00eape as thin as possible (8 finished crepe might add up to a stack 1\/4" or 6mm thick). A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to "dance" on the pan.","Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then turn it over to cook the other side; with some practice, you can flip it in the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping instructions.","sugar and lemon","raspberry jam & chocolate sauce","nutella & sliced banana","nutella & chopped hazelnuts","whipped cream","chocolate, caramel or butterscotch sauce","frangipane","peanut butter","sugar and butter, possibly with lemon or cinnamon","strawberries, fresh or frozen","cream cheese and brown sugar","slivers of chicken, broccoli and cheese sauce","wrapped around a frankfurter (See cheesy crepe above)","[[Cookbook:Crepe Making]]","[[Cookbook:Nutella Crepes]]"] cookbook:crepes label "crepes" cookbook:crêpes_suzette label "crêpes suzette" cookbook:crêpe type cookbook:recipes cookbook:crêpe url https://en.wikibooks.org/wiki/Cookbook:Crepe cookbook:crêpe url https://en.wikibooks.org/wiki/Cookbook:Crêpe cookbook:crêpe url https://en.wikibooks.org/wiki/Cookbook:Crêpes cookbook:crispy_breaded_burgers name "Crispy Breaded Burgers" cookbook:crispy_breaded_burgers recipeCategory category:american_recipes cookbook:crispy_breaded_burgers recipeCategory category:ground_beef_recipes cookbook:crispy_breaded_burgers recipeCategory category:hamburger_recipes cookbook:crispy_breaded_burgers recipeCategory category:pan_fried_recipes cookbook:crispy_breaded_burgers recipeCuisine cookbook:cuisine_of_the_united_states cookbook:crispy_breaded_burgers recipeCuisine cookbook:louisiana_creole_cuisine cookbook:crispy_breaded_burgers recipeCuisine cookbook:new_england_cuisine cookbook:crispy_breaded_burgers recipeIngredient "1 pound ground chuck" cookbook:crispy_breaded_burgers recipeIngredient "3 eggs, beaten" cookbook:crispy_breaded_burgers recipeIngredient "4 hamburger buns, split in half and toasted" cookbook:crispy_breaded_burgers recipeIngredient "Mayonnaise" cookbook:crispy_breaded_burgers recipeIngredient "Olive oil" cookbook:crispy_breaded_burgers recipeIngredient "Panko breadcrumbs" cookbook:crispy_breaded_burgers recipeIngredient "Salt and freshly ground black pepper" cookbook:crispy_breaded_burgers recipeInstructions ["Form chuck into 4-ounce patties, about 3\/4 inch thick, with a slight depression in the middle. Season on both sides with salt and freshly ground black pepper.","Dip burgers into beaten egg. Dredge in panko breadcrumbs and set aside.","Heat a griddle over medium high heat 2-3 minutes. Add enough olive oil to generously coat the pan, and add patties. Cook 3 minutes per side for medium rare, 4 minutes for medium, and 5 minutes per side for well done.","Spread cut side of buns with mayo. Add a patty on top of the bottom half of a bun, then top with top half. Serve warm."] cookbook:crispy_breaded_burgers type cookbook:recipes cookbook:crispy_breaded_burgers url https://en.wikibooks.org/wiki/Cookbook:Crispy_Breaded_Burgers cookbook:crispy_buffalo_shrimp name "Crispy Buffalo Shrimp" cookbook:crispy_buffalo_shrimp recipeCategory category:deep_fried_recipes cookbook:crispy_buffalo_shrimp recipeCategory category:main_course_recipes cookbook:crispy_buffalo_shrimp recipeCategory category:shrimp_recipes cookbook:crispy_buffalo_shrimp recipeIngredient "1/3 cup hot sauce" cookbook:crispy_buffalo_shrimp recipeIngredient "1/3 cup melted unsalted butter" cookbook:crispy_buffalo_shrimp recipeIngredient "2 1/2 quarts peanut oil" cookbook:crispy_buffalo_shrimp recipeIngredient "2 pounds medium peeled deveined shrimp with tails" cookbook:crispy_buffalo_shrimp recipeIngredient "2 tsp soy sauce" cookbook:crispy_buffalo_shrimp recipeIngredient "3 cloves garlic, smashed and very finely minced" cookbook:crispy_buffalo_shrimp recipeIngredient "3 tbs freshly ground black pepper" cookbook:crispy_buffalo_shrimp recipeIngredient "3 tbs salt" cookbook:crispy_buffalo_shrimp recipeIngredient "Cornmeal" cookbook:crispy_buffalo_shrimp recipeIngredient "Freshly squeezed lemon juice" cookbook:crispy_buffalo_shrimp recipeInstructions ["Combine butter, hot sauce, soy, and garlic. Set aside.","Dip shrimp into lemon. Sprinkle with salt and pepper.","Dredge shrimp into cornmeal. Let rest 2-3 minutes.","Heat oil to 375 degrees F. Fry shrimp in batches until golden brown, about 2 minutes. Drain on a cooling rack.","Toss shrimp in butter mixture. Serve warm with blue cheese dressing, if desired."] cookbook:crispy_buffalo_shrimp type cookbook:recipes cookbook:crispy_buffalo_shrimp url https://en.wikibooks.org/wiki/Cookbook:Crispy_Buffalo_Shrimp cookbook:crispy_calamari name "Crispy Calamari" cookbook:crispy_calamari recipeCategory category:appetizer_recipes cookbook:crispy_calamari recipeCategory category:deep_fried_recipes cookbook:crispy_calamari recipeCategory category:seafood_recipes cookbook:crispy_calamari recipeIngredient "1 1/2 tsp minced garlic" cookbook:crispy_calamari recipeIngredient "1 cup all-purpose flour" cookbook:crispy_calamari recipeIngredient "1 cup iced lemon juice" cookbook:crispy_calamari recipeIngredient "1 egg, beaten" cookbook:crispy_calamari recipeIngredient "1 pound squid, tubes and tentacles" cookbook:crispy_calamari recipeIngredient "1 tbs chopped parsley" cookbook:crispy_calamari recipeIngredient "2 quarts peanut or safflower oil" cookbook:crispy_calamari recipeIngredient "3 tbs freshly ground black pepper" cookbook:crispy_calamari recipeIngredient "3 tbs salt" cookbook:crispy_calamari recipeIngredient "Cornmeal" cookbook:crispy_calamari recipeInstructions ["Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1\/2-inch rings. Set aside.","Combine parsley, garlic, salt, pepper, eggs, flour, and lemon juice. Pour into a large bowl.","Dredge squid pieces in cornmeal, then wet mixture, then again in cornmeal. Set aside.","Heat oil in a deep-fryer or cast iron Dutch oven to 400 degrees F. Add squid, 4 at a time, and cook 45 seconds to a minute. Drain on a wire rack and repeat with remaining squid.","Sprinkle calamari with some more kosher salt and freshly ground black pepper, and serve."] cookbook:crispy_calamari type cookbook:recipes cookbook:crispy_calamari url https://en.wikibooks.org/wiki/Cookbook:Crispy_Calamari cookbook:crispy_chicken_burgers name "Crispy Chicken Burgers" cookbook:crispy_chicken_burgers recipeCategory category:chicken_recipes cookbook:crispy_chicken_burgers recipeCategory category:deep_fried_recipes cookbook:crispy_chicken_burgers recipeCategory category:hamburger_recipes cookbook:crispy_chicken_burgers recipeIngredient "1 pound ground chicken" cookbook:crispy_chicken_burgers recipeIngredient "2 1/2 quarts peanut or canola oil" cookbook:crispy_chicken_burgers recipeIngredient "4 hamburger buns" cookbook:crispy_chicken_burgers recipeIngredient "Flour" cookbook:crispy_chicken_burgers recipeIngredient "Freshly squeezed lemon juice" cookbook:crispy_chicken_burgers recipeIngredient "Poultry Shake" cookbook:crispy_chicken_burgers recipeInstructions ["Form chicken into 4 equal patties, about 1\/2 inch thick. Season on both sides liberally with shake. Set aside.","Pour lemon juice into a pie plate and place flour in another. Dip chicken into the lemon, then dredge in flour. Tap off excess, then let sit 2-3 minutes.","While chicken sits, heat oil in a deep fryer or cast-iron pot to 350 degrees F. Add chicken and cook until golden brown and internal temperature reaches 165 degrees F. Drain on a wire rack.","Serve chicken on buns with desired toppings."] cookbook:crispy_chicken_burgers type cookbook:recipes cookbook:crispy_chicken_burgers url https://en.wikibooks.org/wiki/Cookbook:Crispy_Chicken_Burgers cookbook:crispy_chicken label "crispy chicken" cookbook:crispy_chicken name "Crispy Chicken" cookbook:crispy_chicken recipeCategory category:baked_recipes cookbook:crispy_chicken recipeCategory category:chicken_recipes cookbook:crispy_chicken recipeCategory category:main_course_recipes cookbook:crispy_chicken recipeFoodstuff cookbook:bread_crumb cookbook:crispy_chicken recipeFoodstuff cookbook:chicken cookbook:crispy_chicken recipeIngredient "1 1/2 to 2 cups bread crumbs" cookbook:crispy_chicken recipeIngredient "1/3 cup Italian dressing" cookbook:crispy_chicken recipeIngredient "4 bone-in chicken thighs" cookbook:crispy_chicken recipeInstructions ["Remove the skin and fat from 4 large chicken thighs (bone-in) with kitchen shears.","Place thighs in a container with a sealing lid with 1\/3 cup Italian dressing. Shake.","If you have the time, allow this to marinate for extra flavor.","While chicken marinates, put 1 cup (Italian) bread crumbs in a medium bowl.","Put marinated chicken thighs (one at a time) in the bowl and coat the them with crumbs, adding extra bread crumbs as needed.","Place breaded chicken on a cookie sheet or other baking pan and cook (on the center rack) at 350\u00b0F. for 45 to 55 minutes (until bread crumbs are browned)."] cookbook:crispy_chicken recipeYield 3-4 cookbook:crispy_chicken totalTime "prep: 15 minutes, cooking: 1 hour" cookbook:crispy_chicken type cookbook:recipes cookbook:crispy_chicken url https://en.wikibooks.org/wiki/Cookbook:Crispy_Chicken cookbook:crispy_fish_sandwich name "Crispy Fish Sandwich" cookbook:crispy_fish_sandwich recipeCategory category:american_recipes cookbook:crispy_fish_sandwich recipeCategory category:deep_fried_recipes cookbook:crispy_fish_sandwich recipeCategory category:fish_recipes cookbook:crispy_fish_sandwich recipeCategory category:sandwich_recipes cookbook:crispy_fish_sandwich recipeCategory category:seafood_recipes cookbook:crispy_fish_sandwich recipeCuisine cookbook:cuisine_of_the_united_states cookbook:crispy_fish_sandwich recipeCuisine cookbook:louisiana_creole_cuisine cookbook:crispy_fish_sandwich recipeCuisine cookbook:new_england_cuisine cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:arugula cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:cayenne_pepper cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:ciabatta cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:cornmeal cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:garlic_powder cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:jalapeño cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:lemon_juice cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:olive_oil cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:peanut_oil cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:pepper cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:pickle cookbook:crispy_fish_sandwich recipeFoodstuff cookbook:salt cookbook:crispy_fish_sandwich recipeIngredient "1 1/2 tbs cayenne pepper" cookbook:crispy_fish_sandwich recipeIngredient "1/4 dill pickle, finely chopped" cookbook:crispy_fish_sandwich recipeIngredient "1 cup arugula lettuce" cookbook:crispy_fish_sandwich recipeIngredient "1 cup mayonnaise" cookbook:crispy_fish_sandwich recipeIngredient "1 small jalapeño, finely minced" cookbook:crispy_fish_sandwich recipeIngredient "1 tbs freshly ground black pepper" cookbook:crispy_fish_sandwich recipeIngredient "1 tbs garlic powder" cookbook:crispy_fish_sandwich recipeIngredient "1 tbs salt" cookbook:crispy_fish_sandwich recipeIngredient "2 1/2 quarts peanut, canola, corn, safflower, or soybean oil" cookbook:crispy_fish_sandwich recipeIngredient "4 (3 inch) ciabatta buns, split in half" cookbook:crispy_fish_sandwich recipeIngredient "4 fresh or frozen tilapia fillets, thawed if frozen" cookbook:crispy_fish_sandwich recipeIngredient "Cornmeal" cookbook:crispy_fish_sandwich recipeIngredient "Freshly squeezed lemon juice" cookbook:crispy_fish_sandwich recipeIngredient "Olive oil" cookbook:crispy_fish_sandwich recipeInstructions ["Season fish with salt, pepper, garlic, and cayenne.","Dredge fish in cornmeal and dip in lemon juice. Dredge again in cornmeal and let sit 2-3 minutes.","Heat oil to 350 degrees. Working carefully, insert fish. Fry 2 at a time for three minutes. Drain on a cooling rack set in a sheet pan. Repeat with remaining fish.","Brush cut sides of bun with olive oil. Season with kosher salt and freshly ground black pepper.","Place cut side down on a grill pan preheated over medium high heat. Cook until marked and toasted.","Combine remaining ingredients except lettuce. Spread mixture liberally on cut side of grilled buns. Set aside.","Place a piece of fish on top of half the buns. Top with arugula and then top with another half-bun. Serve warm."] cookbook:crispy_fish_sandwich type cookbook:recipes cookbook:crispy_fish_sandwich url https://en.wikibooks.org/wiki/Cookbook:Crispy_Fish_Sandwich cookbook:crispy_fried_chicken name "Crispy fried chicken" cookbook:crispy_fried_chicken name "Crispy Fried Chicken" cookbook:crispy_fried_chicken recipeCategory category:chicken_recipes cookbook:crispy_fried_chicken recipeIngredient "1/4 cup sugar" cookbook:crispy_fried_chicken recipeIngredient "1 Tbsp Ajinomoto (味の素)" cookbook:crispy_fried_chicken recipeIngredient "1 Tbsp Salt" cookbook:crispy_fried_chicken recipeIngredient "1 whole chicken (small)." cookbook:crispy_fried_chicken recipeIngredient "2 scallions" cookbook:crispy_fried_chicken recipeIngredient "2 Tbsp Chinese 5 spice powder(五香粉)" cookbook:crispy_fried_chicken recipeIngredient "3 slices of ginger, crushed" cookbook:crispy_fried_chicken recipeIngredient "3 Tbsp Sichuan Peppercorns (花椒)" cookbook:crispy_fried_chicken recipeIngredient "3 Tbsp vinegar" cookbook:crispy_fried_chicken recipeIngredient "4 C oil (or enough for deep fryer)" cookbook:crispy_fried_chicken recipeIngredient "Prawn Crackers/Shrimp Chips to fry (not the ready made ones)" cookbook:crispy_fried_chicken recipeIngredient "Water to poach chicken in, about 2 quarts. It should be enough to cover the chicken." cookbook:crispy_fried_chicken type cookbook:recipes cookbook:crispy_fried_chicken url https://en.wikibooks.org/wiki/Cookbook:Crispy_fried_chicken cookbook:crispy_fried_chicken url https://en.wikibooks.org/wiki/Cookbook:Crispy_Fried_Chicken cookbook:crispy_gingerbread_cookies difficulty 2 cookbook:crispy_gingerbread_cookies label "crispy gingerbread cookies" cookbook:crispy_gingerbread_cookies name "Crispy Gingerbread Cookies" cookbook:crispy_gingerbread_cookies recipeCategory category:baking_recipes cookbook:crispy_gingerbread_cookies recipeCategory category:cookie_recipes cookbook:crispy_gingerbread_cookies recipeCategory category:dessert_recipes cookbook:crispy_gingerbread_cookies recipeCategory category:easy_recipes cookbook:crispy_gingerbread_cookies recipeCategory category:featured_recipes cookbook:crispy_gingerbread_cookies recipeCategory category:ginger_recipes cookbook:crispy_gingerbread_cookies recipeCategory category:recipes_with_images cookbook:crispy_gingerbread_cookies recipeCategory category:recipes_with_metric_units cookbook:crispy_gingerbread_cookies recipeCookingTechnique cookbook:boiling cookbook:crispy_gingerbread_cookies recipeEquipment cookbook:cookie_cutter cookbook:crispy_gingerbread_cookies recipeEquipment cookbook:cookie_sheet cookbook:crispy_gingerbread_cookies recipeEquipment cookbook:saucepan cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:baking_soda cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:brown_sugar cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:butter cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:cinnamon cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:egg cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:flour cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:ginger cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:molasses cookbook:crispy_gingerbread_cookies recipeFoodstuff cookbook:salt cookbook:crispy_gingerbread_cookies recipeIngredient "1 1/2 teaspoon (1/2 tablespoon) baking soda" cookbook:crispy_gingerbread_cookies recipeIngredient "1/2 teaspoon salt" cookbook:crispy_gingerbread_cookies recipeIngredient "1 egg" cookbook:crispy_gingerbread_cookies recipeIngredient "1 teaspoon cinnamon" cookbook:crispy_gingerbread_cookies recipeIngredient "1 teaspoon ginger" cookbook:crispy_gingerbread_cookies recipeIngredient "2/3 cup (~160 g) butter" cookbook:crispy_gingerbread_cookies recipeIngredient "2/3 cup (~160 g) molasses" cookbook:crispy_gingerbread_cookies recipeIngredient "2/3 cup (~160 g) packed light brown sugar" cookbook:crispy_gingerbread_cookies recipeIngredient "4 cups (1 quart) flour" cookbook:crispy_gingerbread_cookies recipeInstructions ["Put sugar, molasses, spices and salt into large saucepan.","Bring to boil and remove from heat.","Add the baking soda and butter and stir until butter melts.","Quickly stir in egg, and then add flour. Mix well.","Chill for several hours until firm enough to roll.","Preheat oven to 325 \u00b0F (170 \u00b0C)","Roll out until thin on lightly floured surface.","Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.","Cook for about 15 minutes at 325 \u00b0F (170 \u00b0C) and cool on racks.","Cookies can be decorated with royal icing."] cookbook:crispy_gingerbread_cookies recipeYield 5 1/2 dozen cookbook:inch cookies cookbook:crispy_gingerbread_cookies totalTime "prep: 15 minutes, baking: 15 minutes" cookbook:crispy_gingerbread_cookies type cookbook:recipes cookbook:crispy_gingerbread_cookies url https://en.wikibooks.org/wiki/Cookbook:Crispy_Gingerbread_Cookies cookbook:crispy_roast_potatoes name "Crispy Roast Potatoes" cookbook:crispy_roast_potatoes recipeCategory category:baked_recipes cookbook:crispy_roast_potatoes recipeCategory category:potato_recipes cookbook:crispy_roast_potatoes recipeCategory category:rosemary_recipes cookbook:crispy_roast_potatoes recipeCategory category:side_dish_recipes cookbook:crispy_roast_potatoes recipeCategory category:thyme_recipes cookbook:crispy_roast_potatoes recipeIngredient "1 tbs garlic powder" cookbook:crispy_roast_potatoes recipeIngredient "2 tbs Italian seasoning" cookbook:crispy_roast_potatoes recipeIngredient "3/4 cup olive oil" cookbook:crispy_roast_potatoes recipeIngredient "5 large redskin or small Russet potatoes, cut into 1 1/2 inch cubes" cookbook:crispy_roast_potatoes recipeIngredient "Flour" cookbook:crispy_roast_potatoes recipeIngredient "Salt and freshly ground black pepper" cookbook:crispy_roast_potatoes recipeInstructions ["Combine olive oil, Italian seasoning, and garlic. Set aside.","Cook potatoes in a large pot of boiling salted water until slightly tougher than tender.","Drain potatoes dredge in flour. Set out on a cooling rack and let dry for 1 hour.","Add potatoes to oil mixture and toss to coat. Spread out in a single layer on a greased sheet pan. Season with a small handful of salt and a lot of freshly ground black pepper.","Place in the bottom third of a 500 degree F oven until well browned and crispy on the outside, 15-20 minutes, stirring halfway through. Serve warm.<\/text>"] cookbook:crispy_roast_potatoes type cookbook:recipes cookbook:crispy_roast_potatoes url https://en.wikibooks.org/wiki/Cookbook:Crispy_Roast_Potatoes cookbook:crispy_salmon name "Crispy Salmon" cookbook:crispy_salmon recipeCategory category:baked_recipes cookbook:crispy_salmon recipeCategory category:main_course_recipes cookbook:crispy_salmon recipeCategory category:salmon_recipes cookbook:crispy_salmon recipeIngredient "1 cup all-purpose flour" cookbook:crispy_salmon recipeIngredient "1 cup panko breadcrumbs" cookbook:crispy_salmon recipeIngredient "1 tbs freshly ground black pepper" cookbook:crispy_salmon recipeIngredient "1 tbs salt" cookbook:crispy_salmon recipeIngredient "4 (6-ounce) skinless wild salmon fillets, pin bones removed" cookbook:crispy_salmon recipeIngredient "Freshly squeezed lemon juice" cookbook:crispy_salmon recipeIngredient "Olive oil" cookbook:crispy_salmon recipeInstructions ["Combine flour, salt, and pepper in a pie pan, place bread in another pan, and place lemon juice in a large bowl.","Using wet-hand dry-hand, dredge salmon into flour then into lemon, then into panko. Coat with olive oil and place on a sheet pan.","Bake in the center of a 375 degree F oven 27 minutes or until slightly underdone.","Remove from oven and heat broiler. Place salmon back into oven and cook until deeply browned. Serve immediately.<\/text>"] cookbook:crispy_salmon type cookbook:recipes cookbook:crispy_salmon url https://en.wikibooks.org/wiki/Cookbook:Crispy_Salmon cookbook:crispy_santa_fe_chicken name "Crispy Santa Fe Chicken" cookbook:crispy_santa_fe_chicken recipeCategory category:baked_recipes cookbook:crispy_santa_fe_chicken recipeCategory category:cheese_recipes cookbook:crispy_santa_fe_chicken recipeCategory category:chicken_recipes cookbook:crispy_santa_fe_chicken recipeCategory category:main_course_recipes cookbook:crispy_santa_fe_chicken recipeCategory category:southwestern_recipes cookbook:crispy_santa_fe_chicken recipeCuisine cookbook:southwestern_cuisine cookbook:crispy_santa_fe_chicken recipeIngredient "1/2 cup crushed garlic flavored croûtons" cookbook:crispy_santa_fe_chicken recipeIngredient "1/2 tsp freshly ground cumin" cookbook:crispy_santa_fe_chicken recipeIngredient "1/4 cup unsalted butter, melted" cookbook:crispy_santa_fe_chicken recipeIngredient "1 tbs cayenne pepper" cookbook:crispy_santa_fe_chicken recipeIngredient "1 tbs chili powder" cookbook:crispy_santa_fe_chicken recipeIngredient "1 tbs freshly ground black pepper" cookbook:crispy_santa_fe_chicken recipeIngredient "1 tbs salt" cookbook:crispy_santa_fe_chicken recipeIngredient "3/4 cup grated Monterrey Jack cheese" cookbook:crispy_santa_fe_chicken recipeIngredient "4 (7-8 ounce) boneless skinless chicken breasts" cookbook:crispy_santa_fe_chicken recipeIngredient "Olive oil" cookbook:crispy_santa_fe_chicken recipeInstructions ["Preheat oven to 425 degrees.","Combine butter, seasonings, and salt in a pie plate or a large wide dish.","Dip chicken into egg mixture then dredge into cro\u00fbtons. Let rest 2-3 minutes.","Coat chicken pieces on olive oil then place on a greased baking pan.","Insert a probe thermometer into one of the pieces and bake in the oven until internal temperature reaches 165 degrees F.","Sprinkle chicken pieces evenly with cheese and bake until cheese is melted. Serve warm."] cookbook:crispy_santa_fe_chicken type cookbook:recipes cookbook:crispy_santa_fe_chicken url https://en.wikibooks.org/wiki/Cookbook:Crispy_Santa_Fe_Chicken cookbook:crispy_sweet_potato_fries name "Crispy Sweet Potato Fries" cookbook:crispy_sweet_potato_fries recipeCategory category:deep_fried_recipes cookbook:crispy_sweet_potato_fries recipeCategory category:maple_syrup_recipes cookbook:crispy_sweet_potato_fries recipeCategory category:potato_recipes cookbook:crispy_sweet_potato_fries recipeCategory category:side_dish_recipes cookbook:crispy_sweet_potato_fries recipeCategory category:southern_u.s._recipes cookbook:crispy_sweet_potato_fries recipeCuisine cookbook:louisiana_creole_cuisine cookbook:crispy_sweet_potato_fries recipeCuisine cookbook:southern_cuisine cookbook:crispy_sweet_potato_fries recipeIngredient "1 tsp cinnamon" cookbook:crispy_sweet_potato_fries recipeIngredient "1 tsp vanilla" cookbook:crispy_sweet_potato_fries recipeIngredient "2 tbsp dark brown sugar" cookbook:crispy_sweet_potato_fries recipeIngredient "3/4 cup maple syrup" cookbook:crispy_sweet_potato_fries recipeIngredient "4 sweet potatoes, julienned" cookbook:crispy_sweet_potato_fries recipeIngredient "Oil for deep frying" cookbook:crispy_sweet_potato_fries recipeIngredient "Pinch of salt" cookbook:crispy_sweet_potato_fries recipeInstructions ["Cover potatoes with water. Bring to a rolling boil and cook until tender.","Drain thoroughly and cold shock in a bowl of iced water. Drain again.","Combine syrup and vanilla; set aside.","Heat oil to 375\u00b0F and fry in batches until golden brown and crispy. Drain on a cooling rack.","Combine remaining ingredients and sprinkle on potatoes once all fried.","Warm syrup mixture in a large saucepan over low heat; toss with potatoes and serve."] cookbook:crispy_sweet_potato_fries type cookbook:recipes cookbook:crispy_sweet_potato_fries url https://en.wikibooks.org/wiki/Cookbook:Crispy_Sweet_Potato_Fries cookbook:crock_pot_beef_stew difficulty 2 cookbook:crock_pot_beef_stew name "Crock Pot Beef Stew" cookbook:crock_pot_beef_stew recipeCategory category:beef_recipes cookbook:crock_pot_beef_stew recipeCategory category:easy_recipes cookbook:crock_pot_beef_stew recipeCategory category:inexpensive_recipes cookbook:crock_pot_beef_stew recipeCategory category:recipes_with_metric_units cookbook:crock_pot_beef_stew recipeCategory category:slow_cooker_recipes cookbook:crock_pot_beef_stew recipeCategory category:stew_recipes cookbook:crock_pot_beef_stew recipeFoodstuff cookbook:beef cookbook:crock_pot_beef_stew recipeFoodstuff cookbook:carrot cookbook:crock_pot_beef_stew recipeFoodstuff cookbook:celery cookbook:crock_pot_beef_stew recipeFoodstuff cookbook:clove cookbook:crock_pot_beef_stew recipeFoodstuff cookbook:onion cookbook:crock_pot_beef_stew recipeFoodstuff cookbook:pepper cookbook:crock_pot_beef_stew recipeFoodstuff cookbook:salt cookbook:crock_pot_beef_stew recipeFoodstuff cookbook:tomato cookbook:crock_pot_beef_stew recipeIngredient "½ cup quick cooking tapioca" cookbook:crock_pot_beef_stew recipeIngredient "1 large can tomatoes" cookbook:crock_pot_beef_stew recipeIngredient "1 large onion, cut into chunks" cookbook:crock_pot_beef_stew recipeIngredient "1 whole clove or ½ tsp. ground clove" cookbook:crock_pot_beef_stew recipeIngredient "2 bay leaves" cookbook:crock_pot_beef_stew recipeIngredient "2 pounds (900g) stew beef, cut into 1 inch (2.5cm) cubes ''This can be the cheapest beef in the market, it will get tender in the pot!''" cookbook:crock_pot_beef_stew recipeIngredient "3 stalks of celery, sliced" cookbook:crock_pot_beef_stew recipeIngredient "5 carrots, cut into 1 inch pieces" cookbook:crock_pot_beef_stew recipeIngredient "Salt and pepper to taste" cookbook:crock_pot_beef_stew recipeInstructions ["Trim all fat from meat.","Put all ingredients in crockpot; mix thoroughly.","Cover and cook on low 12 hours or on high 5 to 6 hours.","Remove bay leaves before serving."] cookbook:crock_pot_beef_stew recipeYield 4-8 cookbook:crock_pot_beef_stew totalTime "20 minutes preparation<br>12 hours cooking" cookbook:crock_pot_beef_stew type cookbook:recipes cookbook:crock_pot_beef_stew url https://en.wikibooks.org/wiki/Cookbook:Crock_Pot_Beef_Stew cookbook:crock_pot_potato_soup difficulty 1 cookbook:crock_pot_potato_soup name "Crock Pot Potato Soup" cookbook:crock_pot_potato_soup recipeCategory category:american_recipes cookbook:crock_pot_potato_soup recipeCategory category:celery_recipes cookbook:crock_pot_potato_soup recipeCategory category:gluten-free_recipes cookbook:crock_pot_potato_soup recipeCategory category:inexpensive_recipes cookbook:crock_pot_potato_soup recipeCategory category:milk_recipes cookbook:crock_pot_potato_soup recipeCategory category:onion_recipes cookbook:crock_pot_potato_soup recipeCategory category:potato_recipes cookbook:crock_pot_potato_soup recipeCategory category:slow_cooker_recipes cookbook:crock_pot_potato_soup recipeCategory category:soup_recipes cookbook:crock_pot_potato_soup recipeCategory category:very_easy_recipes cookbook:crock_pot_potato_soup recipeCookingTechnique cookbook:dice cookbook:crock_pot_potato_soup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:crock_pot_potato_soup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:crock_pot_potato_soup recipeCuisine cookbook:new_england_cuisine cookbook:crock_pot_potato_soup recipeEquipment cookbook:blender cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:broth cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:butter cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:celery cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:chicken cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:chive cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:condensed_milk cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:onion cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:parsley cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:pepper cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:potato cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:salt cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:sour_cream cookbook:crock_pot_potato_soup recipeFoodstuff cookbook:water cookbook:crock_pot_potato_soup recipeIngredient "1 (13-ounce) can evaporated milk" cookbook:crock_pot_potato_soup recipeIngredient "1 stalk celery, diced" cookbook:crock_pot_potato_soup recipeIngredient "1 tablespoon parsley" cookbook:crock_pot_potato_soup recipeIngredient "1 teaspoon salt" cookbook:crock_pot_potato_soup recipeIngredient "3 medium onions, diced" cookbook:crock_pot_potato_soup recipeIngredient "4 cups chicken broth" cookbook:crock_pot_potato_soup recipeIngredient "4 to 5 tablespoons butter" cookbook:crock_pot_potato_soup recipeIngredient "5 cups water" cookbook:crock_pot_potato_soup recipeIngredient "5 medium potatoes, diced" cookbook:crock_pot_potato_soup recipeIngredient "Black pepper, to taste" cookbook:crock_pot_potato_soup recipeInstructions ["In a slow cooker, combine potatoes, onions, water, parsley, celery, salt, pepper, chicken broth and butter.","Cook until done -- on low heat, 10 to 12 hours, or on high heat, 3 to 4 hours.","When done, add milk and reheat.","Serve plain or put mixture in blender for a smoother soup.","Reheat if necessary."] cookbook:crock_pot_potato_soup recipeNotes "* Garnish each serving with a dollop of sour cream and chives, if desired. " cookbook:crock_pot_potato_soup recipeYield 8 cookbook:crock_pot_potato_soup totalTime "12 hours" cookbook:crock_pot_potato_soup type cookbook:recipes cookbook:crock_pot_potato_soup url https://en.wikibooks.org/wiki/Cookbook:Crock_Pot_Potato_Soup cookbook:croissant label "croissant" cookbook:cron_diet label "caloric restriction with optimal nutrition" cookbook:croque_monsieur label "croque monsieur" cookbook:croque_monsieur name "Croque Monsieur" cookbook:croque_monsieur recipeCategory category:cheese_recipes cookbook:croque_monsieur recipeCategory category:french_recipes cookbook:croque_monsieur recipeCategory category:ham_recipes cookbook:croque_monsieur recipeCategory category:recipes_with_metric_units cookbook:croque_monsieur recipeCategory category:sandwich_recipes cookbook:croque_monsieur recipeCuisine cookbook:cuisine_of_france cookbook:croque_monsieur recipeIngredient "125ml milk" cookbook:croque_monsieur recipeIngredient "12g butter" cookbook:croque_monsieur recipeIngredient "12g flour" cookbook:croque_monsieur recipeIngredient "1 egg" cookbook:croque_monsieur recipeIngredient "1 tsp dijon mustard" cookbook:croque_monsieur recipeIngredient "2 slices of cheese, such as gruyère" cookbook:croque_monsieur recipeIngredient "2 slices of crusty bread" cookbook:croque_monsieur recipeIngredient "2 slices of ham" cookbook:croque_monsieur recipeIngredient "A pinch of ground nutmeg" cookbook:croque_monsieur recipeInstructions ["For the b\u00e9chamel, melt the butter in a small pan. Add the flour and stir over a medium heat until blended. Gradually add the milk, whisking continuously into a smooth sauce. Simmer gently for 2-3 minutes until the sauce has thickened. Add the mustard, nutmeg and salt and pepper to taste. Set aside.","Preheat the grill to high. Lightly toast the bread on both sides under the grill. Arrange slices of ham and cheese on each, then top with b\u00e9chamel sauce. Place back under the grill to brown the b\u00e9chamel and melt the cheese."] cookbook:croque_monsieur type cookbook:recipes cookbook:croque_monsieur url https://en.wikibooks.org/wiki/Cookbook:Croque_Monsieur cookbook:croquetas_de_arroz label "croquetas de arroz" cookbook:croquetas_de_papa label "croquetas de papa" cookbook:crotopo_soup name "Crotopo soup" cookbook:crotopo_soup recipeCategory category:ham_recipes cookbook:crotopo_soup recipeCategory category:soup_recipes cookbook:crotopo_soup recipeCategory category:veal_recipes cookbook:crotopo_soup recipeFoodstuff cookbook:egg_yolk cookbook:crotopo_soup recipeFoodstuff cookbook:ham cookbook:crotopo_soup recipeFoodstuff cookbook:nutmeg cookbook:crotopo_soup recipeFoodstuff cookbook:pepper cookbook:crotopo_soup recipeFoodstuff cookbook:salt cookbook:crotopo_soup recipeFoodstuff cookbook:veal cookbook:crotopo_soup recipeIngredient "1/2 pound lean veal" cookbook:crotopo_soup recipeIngredient "1 egg yolk" cookbook:crotopo_soup recipeIngredient "3 oz cooked ham" cookbook:crotopo_soup recipeIngredient "Bread rolls" cookbook:crotopo_soup recipeIngredient "Clear soup" cookbook:crotopo_soup recipeIngredient "pepper" cookbook:crotopo_soup recipeIngredient "pinch of nutmeg" cookbook:crotopo_soup recipeIngredient "salt" cookbook:crotopo_soup recipeInstructions ["Pound the veal in a mortar.","Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more.","Pass through a sieve.","Cut some small French rolls into slices and spread them with the above mixture.","Place them in the oven and cook until colored.","Cut the rolls in halves or quarters, and place them in a tureen.","Just before serving, pour a very good clear soup over them."] cookbook:crotopo_soup type cookbook:recipes cookbook:crotopo_soup url https://en.wikibooks.org/wiki/Cookbook:Crotopo_soup cookbook:croutons,_quick_garlic recipeCategory category:bread_recipes cookbook:croutons,_quick_garlic recipeCategory category:salad_recipes cookbook:croutons,_quick_garlic recipeCategory category:soup_recipes cookbook:croutons,_quick_garlic type cookbook:recipes cookbook:crowberry label "crowberry" cookbook:crown_roast_of_lamb label "crown roast of lamb" cookbook:crown_roast_of_lamb name "Crown Roast of Lamb" cookbook:crown_roast_of_lamb recipeCategory category:holiday_recipes cookbook:crown_roast_of_lamb recipeCategory category:lamb_recipes cookbook:crown_roast_of_lamb recipeCategory category:main_course_recipes cookbook:crown_roast_of_lamb recipeCategory category:roasted_recipes cookbook:crown_roast_of_lamb recipeInstructions ["Brush both racks with olive oil. Sprinkle with paprika, garlic powder, and kosher salt and freshly ground black pepper. Rub herbs into flesh.","Place both racks in a bundt pan and tie end bones together with butcher's twine. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 145\u00b0 for medium rare.","Remove and let rest 10 minutes. Serve."] cookbook:crown_roast_of_lamb type cookbook:recipes cookbook:crown_roast_of_lamb url https://en.wikibooks.org/wiki/Cookbook:Crown_Roast_of_Lamb cookbook:crubíns label "crubíns" cookbook:cruller name "Cruller" cookbook:cruller recipeCategory category:deep_fried_recipes cookbook:cruller recipeCategory category:french_dessert_recipes cookbook:cruller recipeCategory category:pastry_recipes cookbook:cruller recipeCategory category:recipes_with_metric_units cookbook:cruller recipeCookingTechnique cookbook:creaming cookbook:cruller recipeCookingTechnique cookbook:deep_fat_frying cookbook:cruller recipeFoodstuff cookbook:baking_powder cookbook:cruller recipeFoodstuff cookbook:butter cookbook:cruller recipeFoodstuff cookbook:egg cookbook:cruller recipeFoodstuff cookbook:flour cookbook:cruller recipeFoodstuff cookbook:milk cookbook:cruller recipeFoodstuff cookbook:nutmeg cookbook:cruller recipeFoodstuff cookbook:oil_and_fat cookbook:cruller recipeFoodstuff cookbook:powdered_sugar cookbook:cruller recipeFoodstuff cookbook:salt cookbook:cruller recipeFoodstuff cookbook:shortening cookbook:cruller recipeFoodstuff cookbook:sugar cookbook:cruller recipeFoodstuff cookbook:vanilla cookbook:cruller recipeIngredient "1/2 teaspoon salt" cookbook:cruller recipeIngredient "1/4 cup (60ml) butter" cookbook:cruller recipeIngredient "1/4 cup (60ml) granulated sugar" cookbook:cruller recipeIngredient "1/4 cup (60ml) shortening" cookbook:cruller recipeIngredient "1/4 teaspoon ground nutmeg" cookbook:cruller recipeIngredient "1 cup (240ml) boiling water" cookbook:cruller recipeIngredient "1 cup (240ml) granulated sugar" cookbook:cruller recipeIngredient "1 cup (240ml) milk" cookbook:cruller recipeIngredient "1 cup (240ml) sifted all purpose flour" cookbook:cruller recipeIngredient "1 teaspoon vanilla extract" cookbook:cruller recipeIngredient "2 eggs, well beaten" cookbook:cruller recipeIngredient "3 eggs" cookbook:cruller recipeIngredient "3 teaspoons baking powder" cookbook:cruller recipeIngredient "4 cups (950ml) sifted all-purpose flour" cookbook:cruller recipeIngredient "Confectioners' sugar" cookbook:cruller recipeIngredient "Confectioners' sugar frosting" cookbook:cruller recipeIngredient "Fat for deep frying" cookbook:cruller recipeInstructions ["Combine sugar, salt, shortening, and boiling water in a saucepan.","Mix and bring to a rapid boil.","Add flour all at once and mix and cook until thickened, stirring constantly.","Remove from heat. Add eggs one at a time, beating thoroughly after each addition. Add vanilla.","Force mixture through pastry tube onto greased paper, forming circles.","Heat fat to 375 \u00b0F (195c) on frying thermometer.","Carefully turn paper upside down so crullers will drop into fat. Deep fry and flip over until golden brown.","Spread with thin confectioners' sugar frosting. Makes about 1 dozen."] cookbook:cruller type cookbook:recipes cookbook:cruller url https://en.wikibooks.org/wiki/Cookbook:Cruller cookbook:crumb_pie_topping label "crumb pie topping" cookbook:crumpet name "Crumpet" cookbook:crumpet url https://en.wikibooks.org/wiki/Cookbook:Crumpet cookbook:crunchy_baked_chicken label "crunchy baked chicken" cookbook:crunchy_baked_chicken name "Crunchy Baked Chicken" cookbook:crunchy_baked_chicken recipeCategory category:chicken_recipes cookbook:crunchy_baked_chicken recipeCategory category:recipes_with_metric_units cookbook:crunchy_baked_chicken recipeIngredient "1/2 cup Italian breadcrumbs" cookbook:crunchy_baked_chicken recipeIngredient "1/4 cup butter, melted" cookbook:crunchy_baked_chicken recipeIngredient "1/4 cup grated Parmesan cheese" cookbook:crunchy_baked_chicken recipeIngredient "4 chicken breasts" cookbook:crunchy_baked_chicken recipeInstructions ["Preheat oven to 375\u00b0F (190\u00b0C).","In a shallow bowl, melt butter and place chicken breast in bowl to coat.","In another shallow bowl, mix Italian bread crumbs and Parmesan cheese.","Transfer chicken from butter bowl to breadcrumb bowl. Roll chicken in breadcrumb mixture until coated.","Place in greased pan.","Bake for 35-40 minutes."] cookbook:crunchy_baked_chicken type cookbook:recipes cookbook:crunchy_baked_chicken url https://en.wikibooks.org/wiki/Cookbook:Crunchy_Baked_Chicken cookbook:crushing label "crushed" cookbook:crustacean label "crustaceans" cookbook:crystallised_peel name "Crystallised peel" cookbook:crystallised_peel recipeCategory category:dessert_recipes cookbook:crystallised_peel recipeCategory category:orange_recipes cookbook:crystallised_peel recipeCategory category:recipes_with_metric_units cookbook:crystallised_peel recipeCookingTechnique cookbook:boiling cookbook:crystallised_peel recipeFoodstuff cookbook:castor_sugar cookbook:crystallised_peel recipeFoodstuff cookbook:orange cookbook:crystallised_peel recipeFoodstuff cookbook:water cookbook:crystallised_peel recipeIngredient "220 ml water (twice)" cookbook:crystallised_peel recipeIngredient "3 organic or unwaxed oranges (Sevilles are good)" cookbook:crystallised_peel recipeIngredient "90 g caster sugar (twice)" cookbook:crystallised_peel recipeInstructions ["Peel just the skin of the washed, dried orange with a potato peeler (skin, no white pith).","Boil this in a syrup made from the sugar and water for 5 minutes. Dry on a wire rack for 4 hours. Boil again in a fresh syrup. Dry again on the wire rack until brittle (about 48 hours).","To serve, grind in a clean coffee grinder and store in a sealed container."] cookbook:crystallised_peel recipeNotes "*Using a fan oven set on the lowest setting (100&nbsp;\u00b0C) with the door slightly ajar to allow free passage of air will dry the peel in under 8 hours. " cookbook:crystallised_peel type cookbook:recipes cookbook:crystallised_peel url https://en.wikibooks.org/wiki/Cookbook:Crystallised_peel cookbook:cuban_picadillo difficulty 3 cookbook:cuban_picadillo name "Cuban Picadillo" cookbook:cuban_picadillo recipeCategory category:boiled_recipes cookbook:cuban_picadillo recipeCategory category:cuban_recipes cookbook:cuban_picadillo recipeCategory category:ground_beef_recipes cookbook:cuban_picadillo recipeCategory category:main_course_recipes cookbook:cuban_picadillo recipeCategory category:meat_recipes cookbook:cuban_picadillo recipeCategory category:medium_difficulty_recipes cookbook:cuban_picadillo recipeCategory category:pan_fried_recipes cookbook:cuban_picadillo recipeCategory category:tomato_recipes cookbook:cuban_picadillo recipeCookingTechnique cookbook:boiling cookbook:cuban_picadillo recipeCookingTechnique cookbook:chopping cookbook:cuban_picadillo recipeCookingTechnique cookbook:dice cookbook:cuban_picadillo recipeCookingTechnique cookbook:sautéing cookbook:cuban_picadillo recipeCookingTechnique cookbook:simmering cookbook:cuban_picadillo recipeEquipment cookbook:frying_pan cookbook:cuban_picadillo recipeEquipment cookbook:microwave_oven cookbook:cuban_picadillo recipeFoodstuff cookbook:beef cookbook:cuban_picadillo recipeFoodstuff cookbook:black_bean cookbook:cuban_picadillo recipeFoodstuff cookbook:cumin cookbook:cuban_picadillo recipeFoodstuff cookbook:garlic cookbook:cuban_picadillo recipeFoodstuff cookbook:green_pepper cookbook:cuban_picadillo recipeFoodstuff cookbook:olive cookbook:cuban_picadillo recipeFoodstuff cookbook:olive_oil cookbook:cuban_picadillo recipeFoodstuff cookbook:onion cookbook:cuban_picadillo recipeFoodstuff cookbook:oregano cookbook:cuban_picadillo recipeFoodstuff cookbook:pepper cookbook:cuban_picadillo recipeFoodstuff cookbook:plantain cookbook:cuban_picadillo recipeFoodstuff cookbook:raisin cookbook:cuban_picadillo recipeFoodstuff cookbook:salt cookbook:cuban_picadillo recipeFoodstuff cookbook:vinegar cookbook:cuban_picadillo recipeIngredient "½ cup chopped pimento-stuffed green olives" cookbook:cuban_picadillo recipeIngredient "¼ cup olive oil, divided" cookbook:cuban_picadillo recipeIngredient "½ cup raisins" cookbook:cuban_picadillo recipeIngredient "1 15-ounce can tomato sauce" cookbook:cuban_picadillo recipeIngredient "1 cup diced Oso Sweet onions" cookbook:cuban_picadillo recipeIngredient "1 green pepper, diced" cookbook:cuban_picadillo recipeIngredient "1 tablespoon chopped garlic" cookbook:cuban_picadillo recipeIngredient "2 pounds ground beef" cookbook:cuban_picadillo recipeIngredient "2 tablespoons red wine vinegar" cookbook:cuban_picadillo recipeIngredient "2 teaspoons dried oregano" cookbook:cuban_picadillo recipeIngredient "2 teaspoons ground cumin" cookbook:cuban_picadillo recipeIngredient "Salt and fresh ground black pepper to taste" cookbook:cuban_picadillo recipeInstructions ["In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve.","In same skillet, lightly brown onion, pepper, and garlic in remaining oil.","Add tomato sauce, cumin, and oregano; bring to boil.","Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened.","Stir in beef, raisins, olives and season to taste with salt and pepper.","Bring back to boil, simmer 10 minutes and serve over steamed rice with saut\u00e9ed sliced ripe plantains and black beans."] cookbook:cuban_picadillo recipeNotes "* Make a double batch and freeze half for up to three months. Defrost in microwave oven. * Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results. " cookbook:cuban_picadillo recipeYield 6 to 8 cookbook:cuban_picadillo totalTime "1 hour" cookbook:cuban_picadillo type cookbook:recipes cookbook:cuban_picadillo url https://en.wikibooks.org/wiki/Cookbook:Cuban_Picadillo cookbook:cuban_sandwich label "cuban sandwich" cookbook:cuban_sandwich name "Cuban sandwich" cookbook:cuban_sandwich name "Cuban Sandwich" cookbook:cuban_sandwich recipeCategory category:cuban_recipes cookbook:cuban_sandwich recipeCategory category:pork_recipes cookbook:cuban_sandwich recipeCategory category:sandwich_recipes cookbook:cuban_sandwich recipeFoodstuff cookbook:lettuce cookbook:cuban_sandwich recipeFoodstuff cookbook:onion cookbook:cuban_sandwich recipeFoodstuff cookbook:pork cookbook:cuban_sandwich recipeFoodstuff cookbook:tomato cookbook:cuban_sandwich recipeIngredient "1 loaf Cuban bread" cookbook:cuban_sandwich recipeIngredient "1-ounce butter" cookbook:cuban_sandwich recipeIngredient "1-ounce regular mustard" cookbook:cuban_sandwich recipeIngredient "1 slice imported Swiss cheese" cookbook:cuban_sandwich recipeIngredient "2 ham croquetas" cookbook:cuban_sandwich recipeIngredient "2 slices Genoa salami" cookbook:cuban_sandwich recipeIngredient "2 slices roast pork" cookbook:cuban_sandwich recipeIngredient "4 dill pickles" cookbook:cuban_sandwich recipeIngredient "5 slices boiled ham or Virginia ham" cookbook:cuban_sandwich recipeIngredient "Bread roll" cookbook:cuban_sandwich recipeIngredient "Dill pickle" cookbook:cuban_sandwich recipeIngredient "Jam" cookbook:cuban_sandwich recipeIngredient "Lettuce" cookbook:cuban_sandwich recipeIngredient "Mayonnaise" cookbook:cuban_sandwich recipeIngredient "Onions" cookbook:cuban_sandwich recipeIngredient "Pernil (pork leg)" cookbook:cuban_sandwich recipeIngredient "Spanish sausage (chorizo) (optional)" cookbook:cuban_sandwich recipeIngredient "Swiss cheese" cookbook:cuban_sandwich recipeIngredient "tomatoes" cookbook:cuban_sandwich recipeIngredient "Yellow deli mustard" cookbook:cuban_sandwich recipeInstructions ["Prepare as a normal sandwich."] cookbook:cuban_sandwich recipeNotes "* Can be toasted. * Lettuce and onions must be fresh. " cookbook:cuban_sandwich type cookbook:recipes cookbook:cuban_sandwich url https://en.wikibooks.org/wiki/Cookbook:Cuban_sandwich cookbook:cuban_sandwich url https://en.wikibooks.org/wiki/Cookbook:Cuban_Sandwich cookbook:cube label "cube" cookbook:cube label "cubed" cookbook:cube label "cubing" cookbook:cube name "Cube" cookbook:cube name "Cubing" cookbook:cube recipeCategory category:food_preparation_methods cookbook:cube type cookbook:food_preparation_methods cookbook:cube url https://en.wikibooks.org/wiki/Cookbook:Cube cookbook:cube url https://en.wikibooks.org/wiki/Cookbook:Cubing cookbook:cucumber_&_tomato_salad name "Cucumber & Tomato Salad" cookbook:cucumber_&_tomato_salad recipeCategory category:cucumber_recipes cookbook:cucumber_&_tomato_salad recipeCategory category:salad_recipes cookbook:cucumber_&_tomato_salad recipeCategory category:tomato_recipes cookbook:cucumber_&_tomato_salad recipeCookingTechnique cookbook:chopping cookbook:cucumber_&_tomato_salad recipeFoodstuff cookbook:cucumber cookbook:cucumber_&_tomato_salad recipeFoodstuff cookbook:green_onion cookbook:cucumber_&_tomato_salad recipeFoodstuff cookbook:onion cookbook:cucumber_&_tomato_salad recipeFoodstuff cookbook:salt cookbook:cucumber_&_tomato_salad recipeFoodstuff cookbook:tomato cookbook:cucumber_&_tomato_salad recipeFoodstuff cookbook:vegetable_oil cookbook:cucumber_&_tomato_salad recipeIngredient "1/2 tsp salt (to taste)" cookbook:cucumber_&_tomato_salad recipeIngredient "1 head onion" cookbook:cucumber_&_tomato_salad recipeIngredient "1 large tomato" cookbook:cucumber_&_tomato_salad recipeIngredient "1 pickling cucumber" cookbook:cucumber_&_tomato_salad recipeIngredient "3 tbsp sunflower oil" cookbook:cucumber_&_tomato_salad recipeInstructions ["Chop cucumbers and tomatoes into small cubes (approx. 1\/4" on the side)","Peel and chop the onion","Combine all of the above in an appropriately sized bowl","Add sunflower oil and mix well","Add salt to taste and mix again"] cookbook:cucumber_&_tomato_salad recipeNotes "* Sunflower oil is usually available at ethnic stores. If not available, it can be substituted for any vegetable oil, although that will change the authentic taste. * A chopped green onion or a couple can be optionally added to the mix for a "greener" taste. * The salad should better be all used up at once; the taste starts to deteriorate after a few hours. " cookbook:cucumber_&_tomato_salad type cookbook:recipes cookbook:cucumber_&_tomato_salad url https://en.wikibooks.org/wiki/Cookbook:Cucumber_&_Tomato_Salad cookbook:cucumber_and_buttermilk_soup difficulty 2 cookbook:cucumber_and_buttermilk_soup label "cucumber and buttermilk soup" cookbook:cucumber_and_buttermilk_soup label "cucumber soup" cookbook:cucumber_and_buttermilk_soup name "Cucumber and Buttermilk Soup" cookbook:cucumber_and_buttermilk_soup recipeCategory category:cucumber_recipes cookbook:cucumber_and_buttermilk_soup recipeCategory category:dairy_recipes cookbook:cucumber_and_buttermilk_soup recipeCategory category:easy_recipes cookbook:cucumber_and_buttermilk_soup recipeCategory category:gluten-free_recipes cookbook:cucumber_and_buttermilk_soup recipeCategory category:soup_recipes cookbook:cucumber_and_buttermilk_soup recipeCategory category:vegetarian_recipes cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:buttermilk cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:cream cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:cucumber cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:dill cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:green_onion cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:lemon_juice cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:pepper cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:salt cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:sugar cookbook:cucumber_and_buttermilk_soup recipeFoodstuff cookbook:tarragon cookbook:cucumber_and_buttermilk_soup recipeIngredient "1 cup cream" cookbook:cucumber_and_buttermilk_soup recipeIngredient "1 tbs sugar" cookbook:cucumber_and_buttermilk_soup recipeIngredient "2 tbs lemon juice" cookbook:cucumber_and_buttermilk_soup recipeIngredient "2 tbs tarragon" cookbook:cucumber_and_buttermilk_soup recipeIngredient "4 cups scallions" cookbook:cucumber_and_buttermilk_soup recipeIngredient "5 hot house cucumbers" cookbook:cucumber_and_buttermilk_soup recipeIngredient "6 cups buttermilk" cookbook:cucumber_and_buttermilk_soup recipeIngredient "Salt and pepper to taste" cookbook:cucumber_and_buttermilk_soup recipeInstructions ["peel cucumbers,","dice into 1\/4 inch dice,","finely chop scallions,","mix every thing together."] cookbook:cucumber_and_buttermilk_soup recipeNotes "*Dill can be substituted for tarragon " cookbook:cucumber_and_buttermilk_soup recipeYield 4 quarts cookbook:cucumber_and_buttermilk_soup totalTime "30 minutes" cookbook:cucumber_and_buttermilk_soup type cookbook:recipes cookbook:cucumber_and_buttermilk_soup url https://en.wikibooks.org/wiki/Cookbook:Cucumber_and_Buttermilk_Soup cookbook:cucumber_and_radish_salad name "Cucumber and Radish Salad" cookbook:cucumber_and_radish_salad recipeCategory category:cucumber_recipes cookbook:cucumber_and_radish_salad recipeCategory category:radish_recipes cookbook:cucumber_and_radish_salad recipeCategory category:salad_recipes cookbook:cucumber_and_radish_salad recipeCookingTechnique cookbook:chopping cookbook:cucumber_and_radish_salad recipeFoodstuff cookbook:cucumber cookbook:cucumber_and_radish_salad recipeFoodstuff cookbook:green_onion cookbook:cucumber_and_radish_salad recipeFoodstuff cookbook:radish cookbook:cucumber_and_radish_salad recipeFoodstuff cookbook:salt cookbook:cucumber_and_radish_salad recipeFoodstuff cookbook:sour_cream cookbook:cucumber_and_radish_salad recipeIngredient "1/2 tsp salt (to taste)" cookbook:cucumber_and_radish_salad recipeIngredient "1-2 tsp sour cream" cookbook:cucumber_and_radish_salad recipeIngredient "1 green onion (approx. 1 oz)" cookbook:cucumber_and_radish_salad recipeIngredient "1 pickling cucumber (approx. 5 oz)" cookbook:cucumber_and_radish_salad recipeIngredient "3-4 radishes (approx. 5 oz)" cookbook:cucumber_and_radish_salad recipeInstructions ["Chop cucumbers and radishes into small cubes (approx. 1\/4" on the side)","Chop green onions","Combine all of the above in an appropriately sized bowl","Add sour cream and mix well","Add salt to taste and mix again"] cookbook:cucumber_and_radish_salad recipeNotes "* For best taste, consume fresh prepared. " cookbook:cucumber_and_radish_salad type cookbook:recipes cookbook:cucumber_and_radish_salad url https://en.wikibooks.org/wiki/Cookbook:Cucumber_and_Radish_Salad cookbook:cucumber_bits_in_yogurt difficulty 1 cookbook:cucumber_bits_in_yogurt label "matsoon oo varung" cookbook:cucumber_bits_in_yogurt name "Cucumber Bits in Yogurt" cookbook:cucumber_bits_in_yogurt name "Matsoon oo varung" cookbook:cucumber_bits_in_yogurt recipeCategory category:very_easy_recipes cookbook:cucumber_bits_in_yogurt recipeIngredient "1 carton of yogurt" cookbook:cucumber_bits_in_yogurt recipeIngredient "1 medium-size cucumber" cookbook:cucumber_bits_in_yogurt recipeInstructions ["Chop cucumber into small pieces","Mix yogurt with chopped cucumber","Add salt for taste"] cookbook:cucumber_bits_in_yogurt recipeYield 1 cookbook:cucumber_bits_in_yogurt totalTime "1-5 minutes" cookbook:cucumber_bits_in_yogurt type cookbook:recipes cookbook:cucumber_bits_in_yogurt url https://en.wikibooks.org/wiki/Cookbook:Cucumber_Bits_in_Yogurt cookbook:cucumber_bits_in_yogurt url https://en.wikibooks.org/wiki/Cookbook:Matsoon_oo_varung cookbook:cucumber label "cucumber" cookbook:cucumber label "cucumbers" cookbook:cucumber name "Cucumber" cookbook:cucumber_sprout_sandwich difficulty 1 cookbook:cucumber_sprout_sandwich label "cucumber sprout sandwich" cookbook:cucumber_sprout_sandwich name "Cucumber Sprout Sandwich" cookbook:cucumber_sprout_sandwich recipeCategory category:avocado_recipes cookbook:cucumber_sprout_sandwich recipeCategory category:cucumber_recipes cookbook:cucumber_sprout_sandwich recipeCategory category:sandwich_recipes cookbook:cucumber_sprout_sandwich recipeCategory category:sprout_recipes cookbook:cucumber_sprout_sandwich recipeCategory category:tomato_recipes cookbook:cucumber_sprout_sandwich recipeCategory category:very_easy_recipes cookbook:cucumber_sprout_sandwich recipeCookingTechnique cookbook:slicing cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:alfalfa cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:avocado cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:cream_cheese cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:cucumber cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:lettuce cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:olive_oil cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:pepper cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:pepperoncini cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:salt cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:tomato cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:vinegar cookbook:cucumber_sprout_sandwich recipeFoodstuff cookbook:whole_wheat_flour cookbook:cucumber_sprout_sandwich recipeIngredient "1/2 avocado, peeled and mashed" cookbook:cucumber_sprout_sandwich recipeIngredient "1 romaine (cos) lettuce leaf" cookbook:cucumber_sprout_sandwich recipeIngredient "1 tomato, sliced" cookbook:cucumber_sprout_sandwich recipeIngredient "1 tsp. olive oil" cookbook:cucumber_sprout_sandwich recipeIngredient "1 tsp. red wine vinegar" cookbook:cucumber_sprout_sandwich recipeIngredient "2 slices whole wheat bread" cookbook:cucumber_sprout_sandwich recipeIngredient "2 tbs. alfalfa sprouts" cookbook:cucumber_sprout_sandwich recipeIngredient "2 tbs. cream cheese, softened" cookbook:cucumber_sprout_sandwich recipeIngredient "2 tbs. pepperoncini, sliced" cookbook:cucumber_sprout_sandwich recipeIngredient "6 slices peeled cucumber" cookbook:cucumber_sprout_sandwich recipeIngredient "salt and pepper to taste" cookbook:cucumber_sprout_sandwich recipeInstructions ["Spread 1 tablespoon cream cheese on each slice of bread.","Arrange cucumber slices in a single layer on one slice of bread.","Cover same slice of bread with alfalfa sprouts, sprinkle with oil and vinegar.","Layer same slice of bread with tomato slices, lettuce, and pepperoncini.","Spread mashed avocado on other slice of bread.","Add salt and pepper to taste","Assemble sandwich and serve immediately."] cookbook:cucumber_sprout_sandwich recipeYield 1 cookbook:cucumber_sprout_sandwich totalTime "5 minutes" cookbook:cucumber_sprout_sandwich type cookbook:recipes cookbook:cucumber_sprout_sandwich url https://en.wikibooks.org/wiki/Cookbook:Cucumber_Sprout_Sandwich cookbook:cucumber,_tomato,_and_onion_salad label "cucumber, tomato, and onion salad" cookbook:cucumber,_tomato,_and_onion_salad name "Cucumber, Tomato, and Onion Salad" cookbook:cucumber,_tomato,_and_onion_salad recipeCategory category:cucumber_recipes cookbook:cucumber,_tomato,_and_onion_salad recipeCategory category:recipes_with_metric_units cookbook:cucumber,_tomato,_and_onion_salad recipeCategory category:salad_recipes cookbook:cucumber,_tomato,_and_onion_salad recipeIngredient "1/2 cup water" cookbook:cucumber,_tomato,_and_onion_salad recipeIngredient "1/2 cup white (clear) vinegar" cookbook:cucumber,_tomato,_and_onion_salad recipeIngredient "1 (or substantially more, if in season) tomato, diced or wedged (optional, adds color)" cookbook:cucumber,_tomato,_and_onion_salad recipeIngredient "1 small diced white onion (perhaps a sliced green onion could be substituted)" cookbook:cucumber,_tomato,_and_onion_salad recipeIngredient "2 large cucumbers" cookbook:cucumber,_tomato,_and_onion_salad recipeIngredient "Additional seasoning as you may desire, the addition of salt being common" cookbook:cucumber,_tomato,_and_onion_salad recipeInstructions ["Peel the cucumbers, either completely or leaving some green, in a pattern you prefer.","Slice cucumbers about 1\/4" (1\/2 cm) thick.","Add vinegar and water, adjusting the proportions to your taste. The end result is that the other ingredients will be floating in clear liquid.","Refrigerate","Ideally served cool to cold, while the ingredients are still crisp.","Should be served using slotted spoon, to allow draining. If helpful, small side-dish bowls can be used."] cookbook:cucumber,_tomato,_and_onion_salad type cookbook:recipes cookbook:cucumber,_tomato,_and_onion_salad url https://en.wikibooks.org/wiki/Cookbook:Cucumber,_Tomato,_and_Onion_Salad cookbook:cucumber_&_tomato_salad type cookbook:recipes cookbook:cucumber type cookbook:ingredients cookbook:cucumber type cookbook:vegetable cookbook:cucumber url https://en.wikibooks.org/wiki/Cookbook:Cucumber cookbook:cuisine_of_afghanistan label "afghan" cookbook:cuisine_of_afghanistan label "afghanistan" cookbook:cuisine_of_afghanistan label "cuisine of afghanistan" cookbook:cuisine_of_afghanistan name "Cuisine of Afghanistan" cookbook:cuisine_of_afghanistan url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Afghanistan cookbook:cuisine_of_albania label "albania" cookbook:cuisine_of_albania label "albanian" cookbook:cuisine_of_albania label "albanian cuisine" cookbook:cuisine_of_albania label "cuisine of albania" cookbook:cuisine_of_albania name "Cuisine of Albania" cookbook:cuisine_of_albania url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Albania cookbook:cuisine_of_algeria label "cuisine of algeria" cookbook:cuisine_of_antigua label "cuisine of antigua" cookbook:cuisine_of_antigua name "Cuisine of Antigua" cookbook:cuisine_of_antigua url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Antigua cookbook:cuisine_of_argentina label "argentina" cookbook:cuisine_of_argentina label "argentinean" cookbook:cuisine_of_argentina label "cuisine of argentina" cookbook:cuisine_of_argentina name "Argentina" cookbook:cuisine_of_argentina name "Cuisine of Argentina" cookbook:cuisine_of_argentina type cookbook:cuisines cookbook:cuisine_of_argentina type cookbook:cuisines_by_country cookbook:cuisine_of_argentina url https://en.wikibooks.org/wiki/Cookbook:Argentina cookbook:cuisine_of_argentina url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Argentina cookbook:cuisine_of_armenia label "armenian" cookbook:cuisine_of_armenia label "cuisine of armenia" cookbook:cuisine_of_armenia name "Armenian cuisine" cookbook:cuisine_of_armenia name "Cuisine of Armenia" cookbook:cuisine_of_armenia url https://en.wikibooks.org/wiki/Cookbook:Armenian_cuisine cookbook:cuisine_of_armenia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Armenia cookbook:cuisine_of_australia label "australia" cookbook:cuisine_of_australia label "australian cuisine" cookbook:cuisine_of_australia label "australia's" cookbook:cuisine_of_australia label "cuisine of australia" cookbook:cuisine_of_australia name "Cuisine of Australia" cookbook:cuisine_of_australia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Australia cookbook:cuisine_of_austria label "austrian" cookbook:cuisine_of_austria label "austrian cuisine" cookbook:cuisine_of_austria label "cuisine of austria" cookbook:cuisine_of_austria name "Cuisine of Austria" cookbook:cuisine_of_austria url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Austria cookbook:cuisine_of_azerbaijan label "azerbaijan" cookbook:cuisine_of_azerbaijan label "azerbaijani cuisine" cookbook:cuisine_of_azerbaijan label "cuisine of azerbaijan" cookbook:cuisine_of_azerbaijan name "Cuisine of Azerbaijan" cookbook:cuisine_of_azerbaijan url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Azerbaijan cookbook:cuisine_of_bangladesh label "cuisine of bangladesh" cookbook:cuisine_of_belarus label "cuisine of belarus" cookbook:cuisine_of_belarus name "Cuisine of Belarus" cookbook:cuisine_of_belarus url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Belarus cookbook:cuisine_of_belgium label "cuisine of belgium" cookbook:cuisine_of_belgium label "flanders" cookbook:cuisine_of_belgium name "Cuisine of Belgium" cookbook:cuisine_of_belgium url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Belgium cookbook:cuisine_of_bengal label "bengali" cookbook:cuisine_of_bhutan label "bhutan" cookbook:cuisine_of_bhutan label "cuisine of bhutan" cookbook:cuisine_of_bosnia_and_herzegovina label "bosnia and herzegovina" cookbook:cuisine_of_bosnia_and_herzegovina label "cuisine of bosnia and herzegovina" cookbook:cuisine_of_bosnia_and_herzegovina name "Cuisine of Bosnia and Herzegovina" cookbook:cuisine_of_bosnia_and_herzegovina url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Bosnia_and_Herzegovina cookbook:cuisine_of_botswana label "cuisine of botswana" cookbook:cuisine_of_brazil label "brazil" cookbook:cuisine_of_brazil label "brazilian cuisine" cookbook:cuisine_of_brazil label "cuisine of brazil" cookbook:cuisine_of_brazil name "Cuisine of Brazil" cookbook:cuisine_of_brazil url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Brazil cookbook:cuisine_of_bulgaria label "bulgarian" cookbook:cuisine_of_bulgaria label "bulgarian cuisine" cookbook:cuisine_of_bulgaria label "cuisine of bulgaria" cookbook:cuisine_of_bulgaria name "Cuisine of Bulgaria" cookbook:cuisine_of_bulgaria url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Bulgaria cookbook:cuisine_of_burma label "cuisine of burma" cookbook:cuisine_of_burundi label "cuisine of burundi" cookbook:cuisine_of_california label "california" cookbook:cuisine_of_california label "california cuisine" cookbook:cuisine_of_california label "cuisine of california" cookbook:cuisine_of_california name "California cuisine" cookbook:cuisine_of_california name "Cuisine of California" cookbook:cuisine_of_california url https://en.wikibooks.org/wiki/Cookbook:California_cuisine cookbook:cuisine_of_california url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_California cookbook:cuisine_of_cambodia label "cuisine of cambodia" cookbook:cuisine_of_cambodia name "Cuisine of Cambodia" cookbook:cuisine_of_cambodia type cookbook:cuisines_by_country cookbook:cuisine_of_cambodia type cookbook:section_stubs cookbook:cuisine_of_cambodia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Cambodia cookbook:cuisine_of_canada label "acadian" cookbook:cuisine_of_canada label "canada" cookbook:cuisine_of_canada label "canadian cuisine" cookbook:cuisine_of_canada label "canadian recipes" cookbook:cuisine_of_canada label "cuisine of canada" cookbook:cuisine_of_canada name "Cuisine of Canada" cookbook:cuisine_of_canada type cookbook:cuisines cookbook:cuisine_of_canada type cookbook:cuisines_by_country cookbook:cuisine_of_canada url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Canada cookbook:cuisine_of_chile label "chile" cookbook:cuisine_of_chile label "chilean" cookbook:cuisine_of_chile label "chile, the south american country" cookbook:cuisine_of_chile label "cuisine of chile" cookbook:cuisine_of_chile name "Cuisine of Chile" cookbook:cuisine_of_chile type cookbook:cookbook_stubs cookbook:cuisine_of_chile type cookbook:cuisines cookbook:cuisine_of_chile type cookbook:cuisines_by_country cookbook:cuisine_of_chile url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Chile cookbook:cuisine_of_china label "china" cookbook:cuisine_of_china label "chinese" cookbook:cuisine_of_china label "chinese cuisine" cookbook:cuisine_of_china label "chinese foods" cookbook:cuisine_of_china label "cuisine of china" cookbook:cuisine_of_china label "northern chinese" cookbook:cuisine_of_china name "Chinese cuisine" cookbook:cuisine_of_china name "Cuisine of China" cookbook:cuisine_of_china type cookbook:cuisines cookbook:cuisine_of_china type cookbook:cuisines_by_country cookbook:cuisine_of_china url https://en.wikibooks.org/wiki/Cookbook:Chinese_cuisine cookbook:cuisine_of_china url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_China cookbook:cuisine_of_chuuk label "cuisine of chuuk" cookbook:cuisine_of_chuuk name "Cuisine of Chuuk" cookbook:cuisine_of_chuuk type cookbook:cuisines cookbook:cuisine_of_chuuk url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Chuuk cookbook:cuisine_of_colombia label "colombia" cookbook:cuisine_of_colombia label "colombian" cookbook:cuisine_of_colombia label "colombian typical food" cookbook:cuisine_of_colombia label "cuisine of colombia" cookbook:cuisine_of_colombia name "Cuisine of Colombia" cookbook:cuisine_of_colombia type cookbook:cuisines cookbook:cuisine_of_colombia type cookbook:cuisines_by_country cookbook:cuisine_of_colombia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Colombia cookbook:cuisine_of_cook_islands label "cuisine of cook islands" cookbook:cuisine_of_costa_rica label "cuisine of costa rica" cookbook:cuisine_of_costa_rica name "Cuisine of Costa Rica" cookbook:cuisine_of_costa_rica type cookbook:cuisines cookbook:cuisine_of_costa_rica type cookbook:cuisines_by_country cookbook:cuisine_of_costa_rica url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Costa_Rica cookbook:cuisine_of_croatia label "cuisine of croatia" cookbook:cuisine_of_cuba label "cuban cuisine" cookbook:cuisine_of_cuba label "cuisine of cuba" cookbook:cuisine_of_cuba name "Cuisine of Cuba" cookbook:cuisine_of_cuba type cookbook:cuisines cookbook:cuisine_of_cuba type cookbook:cuisines_by_country cookbook:cuisine_of_cuba url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Cuba cookbook:cuisine_of_cyprus label "cuisine of cyprus" cookbook:cuisine_of_cyprus label "cyprus" cookbook:cuisine_of_cyprus name "Cuisine of Cyprus" cookbook:cuisine_of_cyprus type cookbook:cuisines cookbook:cuisine_of_cyprus type cookbook:cuisines_by_country cookbook:cuisine_of_cyprus url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Cyprus cookbook:cuisine_of_czechia label "cuisine of czechia" cookbook:cuisine_of_czechia label "czech" cookbook:cuisine_of_czechia name "Cuisine of Czechia" cookbook:cuisine_of_czechia type cookbook:cuisines cookbook:cuisine_of_czechia type cookbook:cuisines_by_country cookbook:cuisine_of_czechia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Czechia cookbook:cuisine_of_dalmatia label "dalmatia (croatia)" cookbook:cuisine_of_dalmatia name "Cuisine of Dalmatia" cookbook:cuisine_of_dalmatia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Dalmatia cookbook:cuisine_of_democratic_republic_of_the_congo label "cuisine of congo" cookbook:cuisine_of_democratic_republic_of_the_congo name "Cuisine of Democratic Republic of the Congo" cookbook:cuisine_of_democratic_republic_of_the_congo url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Democratic_Republic_of_the_Congo cookbook:cuisine_of_denmark label "cuisine of denmark" cookbook:cuisine_of_denmark label "danish" cookbook:cuisine_of_denmark label "danish cuisine" cookbook:cuisine_of_denmark label "denmark" cookbook:cuisine_of_denmark name "Cuisine of Denmark" cookbook:cuisine_of_denmark name "Denmark" cookbook:cuisine_of_denmark type cookbook:cuisines cookbook:cuisine_of_denmark type cookbook:cuisines_by_country cookbook:cuisine_of_denmark url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Denmark cookbook:cuisine_of_denmark url https://en.wikibooks.org/wiki/Cookbook:Denmark cookbook:cuisine_of_egypt label "cuisine of egypt" cookbook:cuisine_of_egypt label "egypt" cookbook:cuisine_of_egypt label "egyptians" cookbook:cuisine_of_egypt name "Cuisine of Egypt" cookbook:cuisine_of_egypt url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Egypt cookbook:cuisine_of_england label "cuisine of england" cookbook:cuisine_of_england label "england" cookbook:cuisine_of_eritrea label "cuisine of eritrea" cookbook:cuisine_of_eritrea label "eritrea" cookbook:cuisine_of_estonia label "cuisine of estonia" cookbook:cuisine_of_estonia label "estonian cuisine" cookbook:cuisine_of_estonia name "Cuisine of Estonia" cookbook:cuisine_of_estonia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Estonia cookbook:cuisine_of_ethiopia label "cuisine of ethiopia" cookbook:cuisine_of_ethiopia label "ethiopia" cookbook:cuisine_of_ethiopia label "ethiopian" cookbook:cuisine_of_ethiopia name "Cuisine of Ethiopia" cookbook:cuisine_of_ethiopia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Ethiopia cookbook:cuisine_of_fiji label "cuisine of fiji" cookbook:cuisine_of_finland label "cuisine of finland" cookbook:cuisine_of_finland label "finland" cookbook:cuisine_of_finland label "finnish" cookbook:cuisine_of_finland label "finnish cuisine" cookbook:cuisine_of_finland name "Cuisine of Finland" cookbook:cuisine_of_finland url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Finland cookbook:cuisine_of_france#alps label "cuisine of france" cookbook:cuisine_of_france#alsace label "alsatian recipes" cookbook:cuisine_of_france label "cuisine of france" cookbook:cuisine_of_france label "france" cookbook:cuisine_of_france label "french" cookbook:cuisine_of_france label "french chefs" cookbook:cuisine_of_france label "french cooking" cookbook:cuisine_of_france label "french cuisine" cookbook:cuisine_of_france label "french dish" cookbook:cuisine_of_france name "Cuisine of France" cookbook:cuisine_of_france#nimes label "french regional dishes" cookbook:cuisine_of_france#provence label "provençale" cookbook:cuisine_of_france#provence label "provençale recipes" cookbook:cuisine_of_france url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_France cookbook:cuisine_of_french_polynesia label "cuisine of french polynesia" cookbook:cuisine_of_georgia label "cuisine of georgia" cookbook:cuisine_of_georgia name "Cuisine of Georgia" cookbook:cuisine_of_georgia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Georgia cookbook:cuisine_of_germany label "cuisine of germany" cookbook:cuisine_of_germany label "german" cookbook:cuisine_of_germany label "german cuisine" cookbook:cuisine_of_germany label "germans" cookbook:cuisine_of_germany label "germany" cookbook:cuisine_of_germany name "Cuisine of Germany" cookbook:cuisine_of_germany name "Germany" cookbook:cuisine_of_germany type cookbook:cuisines cookbook:cuisine_of_germany type cookbook:cuisines_by_country cookbook:cuisine_of_germany url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Germany cookbook:cuisine_of_germany url https://en.wikibooks.org/wiki/Cookbook:Germany cookbook:cuisine_of_ghana label "cuisine of ghana" cookbook:cuisine_of_ghana name "Cuisine of Ghana" cookbook:cuisine_of_ghana url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Ghana cookbook:cuisine_of_gibraltar label "cuisine of gibraltar" cookbook:cuisine_of_gibraltar name "Cuisine of Gibraltar" cookbook:cuisine_of_gibraltar url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Gibraltar cookbook:cuisine_of_greece label "cuisine of greece" cookbook:cuisine_of_greece label "greece" cookbook:cuisine_of_greece label "greek" cookbook:cuisine_of_greece label "greek cuisine" cookbook:cuisine_of_greece label "greeks" cookbook:cuisine_of_greece name "Cuisine of Greece" cookbook:cuisine_of_greece url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Greece cookbook:cuisine_of_guam label "cuisine of guam" cookbook:cuisine_of_guatemala label "cuisine of guatemala" cookbook:cuisine_of_guyana label "cuisine of guyana" cookbook:cuisine_of_guyana name "Cuisine of Guyana" cookbook:cuisine_of_guyana url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Guyana cookbook:cuisine_of_haiti label "cuisine of haiti" cookbook:cuisine_of_haiti name "Cuisine of Haiti" cookbook:cuisine_of_haiti url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Haiti cookbook:cuisine_of_hawaii label "cuisine of hawaii" cookbook:cuisine_of_hawaii label "hawaii" cookbook:cuisine_of_hawaii label "hawaiian" cookbook:cuisine_of_hawaii name "Cuisine of Hawaii" cookbook:cuisine_of_hawaii url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Hawaii cookbook:cuisine_of_honduras label "cuisine of honduras" cookbook:cuisine_of_hong_kong label "hong kong" cookbook:cuisine_of_hungary label "cuisine of hungary" cookbook:cuisine_of_hungary label "hungarian" cookbook:cuisine_of_hungary label "hungarian cuisine" cookbook:cuisine_of_hungary name "Cuisine of Hungary" cookbook:cuisine_of_hungary url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Hungary cookbook:cuisine_of_iceland label "cuisine of iceland" cookbook:cuisine_of_iceland name "Cuisine of Iceland" cookbook:cuisine_of_iceland url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Iceland cookbook:cuisine_of_india#ingredients_and_their_cookbook_names label "indian ingredients" cookbook:cuisine_of_india label "cuisine of india" cookbook:cuisine_of_india label "india" cookbook:cuisine_of_india label "indian" cookbook:cuisine_of_india label "indian and other south asian countries" cookbook:cuisine_of_india label "indian cooking" cookbook:cuisine_of_india label "indian cuisine" cookbook:cuisine_of_india label "indian recipes" cookbook:cuisine_of_india label "indian subcontinent" cookbook:cuisine_of_india label "keralan cuisine" cookbook:cuisine_of_india label "northern indian cuisine" cookbook:cuisine_of_india label "north india" cookbook:cuisine_of_india label "north indian" cookbook:cuisine_of_india label "sikkim" cookbook:cuisine_of_india label "south asian cuisine" cookbook:cuisine_of_india label "south indian" cookbook:cuisine_of_india name "Cuisine of India" cookbook:cuisine_of_india url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_India cookbook:cuisine_of_indonesia label "cuisine of indonesia" cookbook:cuisine_of_indonesia label "indonesia" cookbook:cuisine_of_indonesia label "indonesian" cookbook:cuisine_of_indonesia label "indonesian cuisine" cookbook:cuisine_of_indonesia name "Cuisine of Indonesia" cookbook:cuisine_of_indonesia name "Indonesian" cookbook:cuisine_of_indonesia name "Indonesian cuisine" cookbook:cuisine_of_indonesia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Indonesia cookbook:cuisine_of_indonesia url https://en.wikibooks.org/wiki/Cookbook:Indonesian cookbook:cuisine_of_indonesia url https://en.wikibooks.org/wiki/Cookbook:Indonesian_cuisine cookbook:cuisine_of_iran label "cuisine of iran" cookbook:cuisine_of_iran label "iranian" cookbook:cuisine_of_iran label "iranian cuisine" cookbook:cuisine_of_iran label "persia" cookbook:cuisine_of_iran label "persian" cookbook:cuisine_of_iran name "Cuisine of Iran" cookbook:cuisine_of_iran name "Iranian cuisine" cookbook:cuisine_of_iran url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Iran cookbook:cuisine_of_iran url https://en.wikibooks.org/wiki/Cookbook:Iranian_cuisine cookbook:cuisine_of_iraq label "cuisine of iraq" cookbook:cuisine_of_iraq name "Cuisine of Iraq" cookbook:cuisine_of_iraq url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Iraq cookbook:cuisine_of_ireland label "cuisine of ireland" cookbook:cuisine_of_ireland label "ireland" cookbook:cuisine_of_ireland label "irish" cookbook:cuisine_of_ireland label "irish cuisine" cookbook:cuisine_of_ireland name "Cuisine of Ireland" cookbook:cuisine_of_ireland url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Ireland cookbook:cuisine_of_isle_of_man label "cuisine of isle of man" cookbook:cuisine_of_isle_of_man name "Cuisine of Isle of Man" cookbook:cuisine_of_isle_of_man type cookbook:cuisines cookbook:cuisine_of_isle_of_man url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Isle_of_Man cookbook:cuisine_of_israel label "cuisine of israel" cookbook:cuisine_of_israel label "hebrews" cookbook:cuisine_of_israel label "israel" cookbook:cuisine_of_israel label "israeli cuisine" cookbook:cuisine_of_israel name "Cuisine of Israel" cookbook:cuisine_of_israel name "Cuisine of Israel / Palestine" cookbook:cuisine_of_israel url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Israel cookbook:cuisine_of_israel url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Israel_/_Palestine cookbook:cuisine_of_italy label "cuisine of italy" cookbook:cuisine_of_italy label "genoese" cookbook:cuisine_of_italy label "italian" cookbook:cuisine_of_italy label "italian cooking" cookbook:cuisine_of_italy label "italian cuisine" cookbook:cuisine_of_italy label "italian recipe" cookbook:cuisine_of_italy label "italians" cookbook:cuisine_of_italy label "italy" cookbook:cuisine_of_italy label "romans" cookbook:cuisine_of_italy name "Cuisine of Italy" cookbook:cuisine_of_italy url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Italy cookbook:cuisine_of_jalisco label "cuisine of jalisco" cookbook:cuisine_of_jalisco name "Cuisine of Jalisco" cookbook:cuisine_of_jalisco url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Jalisco cookbook:cuisine_of_jamaica label "cuisine of jamaica" cookbook:cuisine_of_jamaica label "jamaica" cookbook:cuisine_of_jamaica label "jamaican" cookbook:cuisine_of_jamaica label "jamaican cuisine" cookbook:cuisine_of_jamaica name "Cuisine of Jamaica" cookbook:cuisine_of_jamaica name "Jamaica" cookbook:cuisine_of_jamaica type cookbook:cuisines cookbook:cuisine_of_jamaica type cookbook:cuisines_by_country cookbook:cuisine_of_jamaica url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Jamaica cookbook:cuisine_of_jamaica url https://en.wikibooks.org/wiki/Cookbook:Jamaica cookbook:cuisine_of_japan label "cuisine of japan" cookbook:cuisine_of_japan label "japan" cookbook:cuisine_of_japan label "japanese" cookbook:cuisine_of_japan label "japanese cooking" cookbook:cuisine_of_japan label "japanese cuisine" cookbook:cuisine_of_japan name "Cuisine of Japan" cookbook:cuisine_of_japan url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Japan cookbook:cuisine_of_kenya label "cuisine of kenya" cookbook:cuisine_of_kenya name "Cuisine of Kenya" cookbook:cuisine_of_kenya url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Kenya cookbook:cuisine_of_kiribati label "cuisine of kiribati" cookbook:cuisine_of_korea label "cuisine of korea" cookbook:cuisine_of_korea label "korea" cookbook:cuisine_of_korea label "korean" cookbook:cuisine_of_korea label "korean cuisine" cookbook:cuisine_of_korea name "Cuisine of Korea" cookbook:cuisine_of_korea name "Korean cuisine" cookbook:cuisine_of_korea url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Korea cookbook:cuisine_of_korea url https://en.wikibooks.org/wiki/Cookbook:Korean_cuisine cookbook:cuisine_of_laos label "cuisine of laos" cookbook:cuisine_of_latvia label "cuisine of latvia" cookbook:cuisine_of_latvia name "Cuisine of Latvia" cookbook:cuisine_of_latvia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Latvia cookbook:cuisine_of_lebanon label "cuisine of lebanon" cookbook:cuisine_of_lebanon label "lebanon" cookbook:cuisine_of_lebanon name "Cuisine of Lebanon" cookbook:cuisine_of_lebanon url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Lebanon cookbook:cuisine_of_libya label "cuisine of libya" cookbook:cuisine_of_lithuania label "cuisine of lithuania" cookbook:cuisine_of_lithuania label "lithuanian" cookbook:cuisine_of_lithuania name "Cuisine of Lithuania" cookbook:cuisine_of_lithuania url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Lithuania cookbook:cuisine_of_luxembourg label "cuisine of luxembourg" cookbook:cuisine_of_macedonia label "cuisine of macedonia" cookbook:cuisine_of_macedonia label "macedonian" cookbook:cuisine_of_macedonia name "Cuisine of Macedonia" cookbook:cuisine_of_macedonia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Macedonia cookbook:cuisine_of_madagascar label "cuisine of madagascar" cookbook:cuisine_of_malaysia label "cuisine of malaysia" cookbook:cuisine_of_malaysia label "malaysia" cookbook:cuisine_of_malaysia label "malaysian cuisine" cookbook:cuisine_of_malaysia name "Cuisine of Malaysia" cookbook:cuisine_of_malaysia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Malaysia cookbook:cuisine_of_maldives label "cuisine of maldives" cookbook:cuisine_of_malta label "cuisine of malta" cookbook:cuisine_of_malta label "malta" cookbook:cuisine_of_malta label "maltese" cookbook:cuisine_of_malta name "Cuisine of Malta" cookbook:cuisine_of_malta url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Malta cookbook:cuisine_of_marshall_islands label "cuisine of marshall islands" cookbook:cuisine_of_mauritius label "cuisine of mauritius" cookbook:cuisine_of_mexico label "cuisine of mexico" cookbook:cuisine_of_mexico label "mexican" cookbook:cuisine_of_mexico label "mexican cooking" cookbook:cuisine_of_mexico label "mexican cuisine" cookbook:cuisine_of_mexico label "mexico" cookbook:cuisine_of_mexico name "Cuisine of Mexico" cookbook:cuisine_of_mexico url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Mexico cookbook:cuisine_of_moldova label "cuisine of moldova" cookbook:cuisine_of_monaco label "cuisine of monaco" cookbook:cuisine_of_mongolia label "cuisine of mongolia" cookbook:cuisine_of_mongolia label "cuisine of the mongolia" cookbook:cuisine_of_mongolia label "mongolia" cookbook:cuisine_of_mongolia name "Cuisine of Mongolia" cookbook:cuisine_of_mongolia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Mongolia cookbook:cuisine_of_morocco label "cuisine of morocco" cookbook:cuisine_of_morocco label "moroccan" cookbook:cuisine_of_morocco label "moroccan cuisine" cookbook:cuisine_of_morocco name "Cuisine of Morocco" cookbook:cuisine_of_morocco url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Morocco cookbook:cuisine_of_myanmar label "cuisine of myanmar" cookbook:cuisine_of_myanmar name "Cuisine of Myanmar" cookbook:cuisine_of_myanmar url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Myanmar cookbook:cuisine_of_nauru label "cuisine of nauru" cookbook:cuisine_of_nepal label "cuisine of nepal" cookbook:cuisine_of_nepal label "nepal" cookbook:cuisine_of_nepal label "nepalese" cookbook:cuisine_of_nepal label "nepali cuisine" cookbook:cuisine_of_nepal name "Cuisine of Nepal" cookbook:cuisine_of_nepal url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Nepal cookbook:cuisine_of_new_caledonia label "cuisine of new caledonia" cookbook:cuisine_of_newfoundland label "cuisine of newfoundland" cookbook:cuisine_of_newfoundland label "newfoundland" cookbook:cuisine_of_newfoundland name "Cuisine of Newfoundland" cookbook:cuisine_of_newfoundland url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Newfoundland cookbook:cuisine_of_new_zealand label "cuisine of new zealand" cookbook:cuisine_of_new_zealand label "cuisine of new zealand (aotearoa)" cookbook:cuisine_of_new_zealand label "new zealand" cookbook:cuisine_of_new_zealand label "new zealander cuisine" cookbook:cuisine_of_new_zealand name "Cuisine of New Zealand" cookbook:cuisine_of_new_zealand url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_New_Zealand cookbook:cuisine_of_nicaragua label "nicaragua" cookbook:cuisine_of_nigeria label "cuisine of nigeria" cookbook:cuisine_of_nigeria name "Cuisine of Nigeria" cookbook:cuisine_of_nigeria url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Nigeria cookbook:cuisine_of_niue label "cuisine of niue" cookbook:cuisine_of_norfolk_island label "cuisine of norfolk island" cookbook:cuisine_of_northern_ireland label "cuisine of northern ireland" cookbook:cuisine_of_northern_ireland label "northern ireland" cookbook:cuisine_of_northern_ireland name "Cuisine of Northern Ireland" cookbook:cuisine_of_northern_ireland type cookbook:cuisines cookbook:cuisine_of_northern_ireland url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Northern_Ireland cookbook:cuisine_of_northern_mariana_islands label "cuisine of northern mariana islands" cookbook:cuisine_of_norway label "cuisine of norway" cookbook:cuisine_of_norway label "norwegian" cookbook:cuisine_of_norway label "norwegian cuisine" cookbook:cuisine_of_norway name "Cuisine of Norway" cookbook:cuisine_of_norway url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Norway cookbook:cuisine_of_nova_scotia label "cuisine of nova scotia" cookbook:cuisine_of_oaxaca label "cuisine of oaxaca" cookbook:_cuisine_of_ontario label "cuisine of ontario" cookbook:cuisine_of_ontario label "cuisine of ontario" cookbook:cuisine_of_ontario name "Cuisine of Ontario" cookbook:cuisine_of_ontario url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Ontario cookbook:cuisine_of_pakistan label "cuisine of pakistan" cookbook:cuisine_of_pakistan label "pakistan" cookbook:cuisine_of_pakistan label "pakistani" cookbook:cuisine_of_pakistan label "pakistani cuisine" cookbook:cuisine_of_pakistan name "Cuisine of Pakistan" cookbook:cuisine_of_pakistan url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Pakistan cookbook:cuisine_of_palau label "cuisine of palau" cookbook:cuisine_of_panama label "cuisine of el salvador" cookbook:cuisine_of_panama label "cuisine of panama" cookbook:cuisine_of_papua_new_guinea label "cuisine of papua new guinea" cookbook:cuisine_of_paraguay label "cuisine of paraguay" cookbook:cuisine_of_peru label "cuisine of peru" cookbook:cuisine_of_peru label "peru" cookbook:cuisine_of_peru label "peruvian" cookbook:cuisine_of_peru label "peruvian cooking" cookbook:cuisine_of_peru label "peruvian cuisine" cookbook:cuisine_of_peru name "Cuisine of Peru" cookbook:cuisine_of_peru name "Peruvian cuisine" cookbook:cuisine_of_peru url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Peru cookbook:cuisine_of_peru url https://en.wikibooks.org/wiki/Cookbook:Peruvian_cuisine cookbook:cuisine_of_pitcairn label "cuisine of pitcairn" cookbook:cuisine_of_poland label "cuisine of poland" cookbook:cuisine_of_poland label "poland" cookbook:cuisine_of_poland label "polish" cookbook:cuisine_of_poland label "polish cuisine" cookbook:cuisine_of_poland name "Cuisine of Poland" cookbook:cuisine_of_poland:region:małopolska label "małopolska" cookbook:cuisine_of_poland:region:mazowsze_i_lubelskie label "mazovia and lublin voivodship" cookbook:cuisine_of_poland:region:pomorze label "pomerania" cookbook:cuisine_of_poland:region:Śląsk label "silesia" cookbook:cuisine_of_poland:region:tatry label "tatra mountains" cookbook:cuisine_of_poland:region:warmia_i_mazury label "warmia and mazuria" cookbook:cuisine_of_poland:region:wielkopolska label "wielkopolska" cookbook:cuisine_of_poland:special_occasions:wielkanoc label "wielkanoc" cookbook:cuisine_of_poland:special_occasions:wigilia label "wigilia" cookbook:cuisine_of_poland url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Poland cookbook:cuisine_of_portugal label "cuisine of portugal" cookbook:cuisine_of_portugal label "portugal" cookbook:cuisine_of_portugal label "portuguese" cookbook:cuisine_of_portugal label "portuguese cuisine" cookbook:cuisine_of_portugal label "portuguese dish" cookbook:cuisine_of_portugal name "Cuisine of Portugal" cookbook:cuisine_of_portugal url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Portugal cookbook:cuisine_of_puebla label "cuisine of puebla" cookbook:cuisine_of_puerto_rico label "cuisine of puerto rico" cookbook:cuisine_of_puerto_rico label "puerto rican" cookbook:cuisine_of_puerto_rico label "puerto rican cuisine" cookbook:cuisine_of_puerto_rico label "puerto rico" cookbook:cuisine_of_puerto_rico name "Cuisine of Puerto Rico" cookbook:cuisine_of_puerto_rico url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Puerto_Rico cookbook:cuisine_of_quebec label "cuisine of quebec" cookbook:cuisine_of_quebec label "quebequois cuisine" cookbook:cuisine_of_quebec name "Cuisine of Quebec" cookbook:cuisine_of_quebec url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Quebec cookbook:cuisine_of_romania label "cuisine of romania" cookbook:cuisine_of_romania label "romanian" cookbook:cuisine_of_romania label "romanian cuisine" cookbook:cuisine_of_romania name "Cuisine of Romania" cookbook:cuisine_of_romania url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Romania cookbook:cuisine_of_russia label "cuisine of russia" cookbook:cuisine_of_russia label "russia" cookbook:cuisine_of_russia label "russian" cookbook:cuisine_of_russia name "Cuisine of Russia" cookbook:cuisine_of_russia name "Russian cuisine" cookbook:cuisine_of_russia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Russia cookbook:cuisine_of_russia url https://en.wikibooks.org/wiki/Cookbook:Russian_cuisine cookbook:cuisine_of_rwanda label "cuisine of rwanda" cookbook:cuisine_of_samoa label "cuisine of samoa" cookbook:cuisine_of_scotland label "cuisine of scotland" cookbook:cuisine_of_scotland label "scotland" cookbook:cuisine_of_scotland label "scottish" cookbook:cuisine_of_scotland name "Cuisine of Scotland" cookbook:cuisine_of_scotland name "Scottish cuisine" cookbook:cuisine_of_scotland url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Scotland cookbook:cuisine_of_scotland url https://en.wikibooks.org/wiki/Cookbook:Scottish_cuisine cookbook:cuisine_of_senegal label "cuisine of senegal" cookbook:cuisine_of_senegal label "cuisine of the gambia" cookbook:cuisine_of_serbia label "cuisine of serbia" cookbook:cuisine_of_serbia label "serbia" cookbook:cuisine_of_serbia label "serbian" cookbook:cuisine_of_serbia name "Cuisine of Serbia" cookbook:cuisine_of_serbia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Serbia cookbook:cuisine_of_siberia label "siberia" cookbook:cuisine_of_singapore label "cuisine of singapore" cookbook:cuisine_of_slovakia label "cuisine of slovakia" cookbook:cuisine_of_slovenia label "cuisine of slovenia" cookbook:cuisine_of_slovenia name "Cuisine of Slovenia" cookbook:cuisine_of_slovenia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Slovenia cookbook:cuisine_of_solomon_islands label "cuisine of solomon islands" cookbook:cuisine_of_somalia label "cuisine of somalia" cookbook:cuisine_of_south_africa label "cuisine of south africa" cookbook:cuisine_of_south_africa label "south africa" cookbook:cuisine_of_south_africa label "south african cuisine" cookbook:cuisine_of_south_africa name "Cuisine of South Africa" cookbook:cuisine_of_south_africa url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_South_Africa cookbook:cuisine_of_spain label "cuisine of spain" cookbook:cuisine_of_spain label "spain" cookbook:cuisine_of_spain label "spanish" cookbook:cuisine_of_spain label "spanish cuisine" cookbook:cuisine_of_spain name "Cuisine of Spain" cookbook:cuisine_of_spain url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Spain cookbook:cuisine_of_sri_lanka label "cuisine of sri lanka" cookbook:cuisine_of_sri_lanka label "sri lanka" cookbook:cuisine_of_sri_lanka label "sri lankan" cookbook:cuisine_of_sri_lanka label "sri lankan cuisine" cookbook:cuisine_of_sri_lanka name "Cuisine of Sri Lanka" cookbook:cuisine_of_sri_lanka url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Sri_Lanka cookbook:cuisine_of_sudan label "cuisine of sudan" cookbook:cuisine_of_suriname label "cuisine of suriname" cookbook:cuisine_of_suriname name "Cuisine of Suriname" cookbook:cuisine_of_suriname url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Suriname cookbook:cuisine_of_sweden label "cuisine of sweden" cookbook:cuisine_of_sweden label "swedish" cookbook:cuisine_of_sweden label "swedish cuisine" cookbook:cuisine_of_sweden label "swedish recipes" cookbook:cuisine_of_sweden name "Cuisine of Sweden" cookbook:cuisine_of_sweden url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Sweden cookbook:cuisine_of_switzerland label "cuisine of switzerland" cookbook:cuisine_of_switzerland label "swiss cuisine" cookbook:cuisine_of_switzerland label "switzerland" cookbook:cuisine_of_switzerland name "Cuisine of Switzerland" cookbook:cuisine_of_switzerland name "Switzerland" cookbook:cuisine_of_switzerland type cookbook:cuisines cookbook:cuisine_of_switzerland type cookbook:cuisines_by_country cookbook:cuisine_of_switzerland url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Switzerland cookbook:cuisine_of_switzerland url https://en.wikibooks.org/wiki/Cookbook:Switzerland cookbook:cuisine_of_syria label "cuisine of syria" cookbook:cuisine_of_syria label "syria" cookbook:cuisine_of_syria name "Cuisine of Syria" cookbook:cuisine_of_syria url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Syria cookbook:cuisine_of_taiwan label "cuisine of taiwan" cookbook:cuisine_of_taiwan label "taiwan" cookbook:cuisine_of_taiwan name "Cuisine of Taiwan" cookbook:cuisine_of_taiwan url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Taiwan cookbook:cuisine_of_tanzania label "cuisine of tanzania" cookbook:cuisine_of_thailand label "cuisine of thailand" cookbook:cuisine_of_thailand label "thai" cookbook:cuisine_of_thailand label "thai cuisine" cookbook:cuisine_of_thailand label "thai cuisines" cookbook:cuisine_of_thailand label "thailand" cookbook:cuisine_of_thailand label "thai recipes" cookbook:cuisine_of_thailand name "Cuisine of Thailand" cookbook:cuisine_of_thailand url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Thailand cookbook:cuisine_of_the_bahamas label "cuisine of the bahamas" cookbook:cuisine_of_the_dominican_republic label "cuisine of the dominican republic" cookbook:cuisine_of_the_dominican_republic name "Cuisine of The Dominican Republic" cookbook:cuisine_of_the_dominican_republic url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_The_Dominican_Republic cookbook:cuisine_of_the_mediterranean label "mediterranean" cookbook:cuisine_of_the_mediterranean label "mediterranean area" cookbook:cuisine_of_the_mediterranean label "mediterranean cuisine" cookbook:cuisine_of_the_mediterranean label "mediterranean cuisines" cookbook:cuisine_of_the_mediterranean label "mediterranean sea" cookbook:_cuisine_of_the_mediterranean label "southern mediterranean cuisines" cookbook:cuisine_of_the_mediterranean label "the mediterranean" cookbook:cuisine_of_the_mediterranean name "Cuisine of the Mediterranean" cookbook:cuisine_of_the_mediterranean name "Mediterranean cuisines" cookbook:cuisine_of_the_mediterranean url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_the_Mediterranean cookbook:cuisine_of_the_mediterranean url https://en.wikibooks.org/wiki/Cookbook:Mediterranean_cuisines cookbook:cuisine_of_the_netherlands label "cuisine of the netherlands" cookbook:cuisine_of_the_netherlands label "dutch" cookbook:cuisine_of_the_netherlands label "dutch cooking" cookbook:cuisine_of_the_netherlands label "dutch cuisine" cookbook:cuisine_of_the_netherlands label "netherlands" cookbook:cuisine_of_the_netherlands label "the netherlands" cookbook:cuisine_of_the_netherlands name "Cuisine of the Netherlands" cookbook:cuisine_of_the_netherlands url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_the_Netherlands cookbook:cuisine_of_the_philippines label "cuisine of the philippines" cookbook:cuisine_of_the_philippines label "filipino" cookbook:cuisine_of_the_philippines label "filipino cuisine" cookbook:cuisine_of_the_philippines label "filipinos" cookbook:cuisine_of_the_philippines label "philippines" cookbook:cuisine_of_the_philippines name "Cuisine of Philippines" cookbook:cuisine_of_the_philippines name "Cuisine of the Philippines" cookbook:cuisine_of_the_philippines url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Philippines cookbook:cuisine_of_the_philippines url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_the_Philippines cookbook:cuisine_of_the_united_kingdom label "anglo-saxon" cookbook:cuisine_of_the_united_kingdom label "britain" cookbook:cuisine_of_the_united_kingdom label "british" cookbook:cuisine_of_the_united_kingdom label "british cooking" cookbook:cuisine_of_the_united_kingdom label "british cuisine" cookbook:cuisine_of_the_united_kingdom label "cuisine of the uk" cookbook:cuisine_of_the_united_kingdom label "cuisine of the united kingdom" cookbook:cuisine_of_the_united_kingdom label "england" cookbook:cuisine_of_the_united_kingdom label "english" cookbook:cuisine_of_the_united_kingdom label "english cuisine" cookbook:cuisine_of_the_united_kingdom label "uk" cookbook:cuisine_of_the_united_kingdom label "uk cuisine" cookbook:cuisine_of_the_united_kingdom label "uk's" cookbook:cuisine_of_the_united_kingdom label "united kingdom" cookbook:cuisine_of_the_united_kingdom name "Cuisine of the United Kingdom" cookbook:cuisine_of_the_united_kingdom url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_the_United_Kingdom cookbook:cuisine_of_the_united_states label "american" cookbook:cuisine_of_the_united_states label "american cuisine" cookbook:cuisine_of_the_united_states label "american recipes" cookbook:cuisine_of_the_united_states label "cuisine of the united states" cookbook:cuisine_of_the_united_states label "cuisine of the usa" cookbook:cuisine_of_the_united_states label "united states" cookbook:cuisine_of_the_united_states label "united states cuisine" cookbook:cuisine_of_the_united_states label "u.s." cookbook:cuisine_of_the_united_states label "usa" cookbook:cuisine_of_the_united_states label "u.s cuisine" cookbook:cuisine_of_the_united_states label "u.s. cuisine" cookbook:cuisine_of_the_united_states label "us cuisine" cookbook:cuisine_of_the_united_states name "Cuisine of the United States" cookbook:cuisine_of_the_united_states name "United States" cookbook:cuisine_of_the_united_states type cookbook:cuisines cookbook:cuisine_of_the_united_states type cookbook:cuisines_by_country cookbook:cuisine_of_the_united_states url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_the_United_States cookbook:cuisine_of_the_united_states url https://en.wikibooks.org/wiki/Cookbook:United_States cookbook:cuisine_of_tokelau label "cuisine of tokelau" cookbook:cuisine_of_tonga label "cuisine of tonga" cookbook:cuisine_of_trinidad_and_tobago label "cuisine of trinidad and tobago" cookbook:cuisine_of_trinidad_and_tobago name "Cuisine of Trinidad and Tobago" cookbook:cuisine_of_trinidad_and_tobago url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Trinidad_and_Tobago cookbook:cuisine_of_turkey label "cuisine of turkey" cookbook:cuisine_of_turkey label "turkey" cookbook:cuisine_of_turkey label "turkish" cookbook:cuisine_of_turkey label "turkish cuisine" cookbook:cuisine_of_turkey name "Cuisine of Turkey" cookbook:cuisine_of_turkey name "Turkish cuisine" cookbook:cuisine_of_turkey url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Turkey cookbook:cuisine_of_turkey url https://en.wikibooks.org/wiki/Cookbook:Turkish_cuisine cookbook:cuisine_of_tuvalu label "cuisine of tuvalu" cookbook:cuisine_of_uganda label "cuisine of uganda" cookbook:cuisine_of_uganda name "Cuisine of Uganda" cookbook:cuisine_of_uganda url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Uganda cookbook:cuisine_of_ukraine label "cuisine of ukraine" cookbook:cuisine_of_ukraine label "ukrainian cuisine" cookbook:cuisine_of_ukraine name "Cuisine of Ukraine" cookbook:cuisine_of_ukraine url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Ukraine cookbook:cuisine_of_uruguay label "cuisine of uruguay" cookbook:cuisine_of_uruguay name "Cuisine of Uruguay" cookbook:cuisine_of_uruguay url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Uruguay cookbook:cuisine_of_vanuatu label "cuisine of vanuatu" cookbook:cuisine_of_venezuela label "cuisine of venezuela" cookbook:cuisine_of_venezuela label "venezuela" cookbook:cuisine_of_venezuela label "venezuelan" cookbook:cuisine_of_venezuela name "Cuisine of Venezuela" cookbook:cuisine_of_venezuela url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Venezuela cookbook:cuisine_of_veracruz label "cuisine of veracruz" cookbook:cuisine_of_vietnam label "cuisine of vietnam" cookbook:cuisine_of_vietnam label "vietnam" cookbook:cuisine_of_vietnam label "vietnamese" cookbook:cuisine_of_vietnam label "vietnamese cuisine" cookbook:cuisine_of_vietnam label "vietnamese recipes" cookbook:cuisine_of_vietnam name "Cuisine of Vietnam" cookbook:cuisine_of_vietnam url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Vietnam cookbook:cuisine_of_wales label "cuisine of wales" cookbook:cuisine_of_wales label "wales" cookbook:cuisine_of_wales label "welsh" cookbook:cuisine_of_wales label "welsh cuisine" cookbook:cuisine_of_wales name "Cuisine of Wales" cookbook:cuisine_of_wales name "Welsh cuisine" cookbook:cuisine_of_wales url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Wales cookbook:cuisine_of_wales url https://en.wikibooks.org/wiki/Cookbook:Welsh_cuisine cookbook:cuisine_of_wallis_and_futuna_islands label "cuisine of wallis and futuna islands" cookbook:cuisine_of_yucatan label "cuisine of yucatan" cookbook:cuisine_of_yucatan name "Cuisine of Yucatan" cookbook:cuisine_of_yucatan url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Yucatan cookbook:cuisine_of_zambia label "cuisine of zambia" cookbook:cuisine_of_zambia name "Cuisine of Zambia" cookbook:cuisine_of_zambia url https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Zambia cookbook:cuisines label "cuisine" cookbook:cuisines label "cuisines" cookbook:cuisines label "national and ethnic cuisines" cookbook:cuisines name "Cuisine" cookbook:cuisines name "Cuisines" cookbook:cuisines url https://en.wikibooks.org/wiki/Cookbook:Cuisine cookbook:cuisines url https://en.wikibooks.org/wiki/Cookbook:Cuisines cookbook:culantro label "culantro" cookbook:culantro label "recao" cookbook:culantro name "Culantro" cookbook:culantro type cookbook:ingredients cookbook:culantro type cookbook:spices_and_herbs cookbook:culantro url https://en.wikibooks.org/wiki/Cookbook:Culantro cookbook:cullen_skink label "cullen skink" cookbook:cullen_skink name "Cullen skink" cookbook:cullen_skink name "Cullen Skink" cookbook:cullen_skink recipeCategory category:boiled_recipes cookbook:cullen_skink recipeCategory category:dairy_recipes cookbook:cullen_skink recipeCategory category:fish_recipes cookbook:cullen_skink recipeCategory category:potato_recipes cookbook:cullen_skink recipeCategory category:scottish_recipes cookbook:cullen_skink recipeCategory category:soup_recipes cookbook:cullen_skink recipeCuisine cookbook:cuisine_of_scotland cookbook:cullen_skink recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:cullen_skink recipeIngredient "1 and a half pints (900ml) milk" cookbook:cullen_skink recipeIngredient "1 bay leaf" cookbook:cullen_skink recipeIngredient "1 large smoked haddock of around 2 lb ( If Smoked Haddock is unavailable, Smoked Kippers has been known to serve in its place. )" cookbook:cullen_skink recipeIngredient "1 medium onion, chopped fine." cookbook:cullen_skink recipeIngredient "2 tablespoons butter" cookbook:cullen_skink recipeIngredient "8 oz mashed potato" cookbook:cullen_skink recipeIngredient "Chopped parsley" cookbook:cullen_skink recipeIngredient "Salt and pepper" cookbook:cullen_skink recipeIngredient "Toast as accompaniment when serving" cookbook:cullen_skink recipeIngredient "Water" cookbook:cullen_skink recipeInstructions ["Cover the haddock with water in a shallow pan with skin side down.","Bring to the boil and simmer for 5 minutes turning once.","Take the fish from the pan and remove the skin and bones.","Flake the fish and return to the stock.","Add chopped onion, bay leaf, salt and pepper.","Simmer for a further 10 minutes.","Strain off the stock and keep it ready - discard the bay leaf and keep the fish warm.","Add the milk to the fish stock and bring to the boil.","Add mashed potato to make a rich and thick soup.","Add the fish and check the seasoning - add more if needed.","When serving, add the butter in small pieces so it runs through the soup.","Serve with chopped parsley on top, and toast by the side."] cookbook:cullen_skink type cookbook:recipes cookbook:cullen_skink url https://en.wikibooks.org/wiki/Cookbook:Cullen_skink cookbook:cullen_skink url https://en.wikibooks.org/wiki/Cookbook:Cullen_Skink cookbook:cumin label "cumin" cookbook:cumin label "cumin powder" cookbook:cumin label "cumin seed" cookbook:cumin label "cumin seeds" cookbook:cumin label "gheera" cookbook:cumin label "ground cumin" cookbook:cumin label "ground cumin seed" cookbook:cumin label "jeera" cookbook:cumin label "jeera seeds" cookbook:cumin label "white cumin" cookbook:cumin label "zheera" cookbook:cumin name "Cumin" cookbook:cumin name "Gheera" cookbook:cumin type cookbook:ingredients cookbook:cumin type cookbook:spices_and_herbs cookbook:cumin url https://en.wikibooks.org/wiki/Cookbook:Cumin cookbook:cumin url https://en.wikibooks.org/wiki/Cookbook:Gheera cookbook:cupcake_pan label "cupcake pan" cookbook:cupcake_pan name "Cupcake Pan" cookbook:cupcake_pan type cookbook:cookbook/equipment cookbook:cupcake_pan url https://en.wikibooks.org/wiki/Cookbook:Cupcake_Pan cookbook:cupcakes label "cupcakes" cookbook:cupcakes name "Cupcakes" cookbook:cupcakes recipeCategory category:baking_recipes cookbook:cupcakes recipeCategory category:cake_recipes cookbook:cupcakes recipeCategory category:recipes_with_images cookbook:cupcakes recipeCategory category:recipes_with_metric_units cookbook:cupcakes recipeIngredient "100g caster sugar" cookbook:cupcakes recipeIngredient "100g margarine" cookbook:cupcakes recipeIngredient "100g self raising flour" cookbook:cupcakes recipeIngredient "15 cake cases" cookbook:cupcakes recipeIngredient "2 eggs" cookbook:cupcakes recipeInstructions ["Preheat an oven to {{#invoke:Temperature|gm|5}}.","Place 15 cake cases on a baking tray, or, if you have one, in cases set in a muffin\/cupcake pan.","Place flour, sugar, margarine and eggs into a mixing bowl.","Use a electric mixer (optional) to mix the ingredients together for 1 minute.","Use a spoon and knife to place the mixture into the cake cases.","Bake for 15 to 20 minutes.","When completed remove from oven and leave to cool, optionally decorate with icing."] cookbook:cupcakes type cookbook:recipes cookbook:cupcakes url https://en.wikibooks.org/wiki/Cookbook:Cupcakes cookbook:cup label "c" cookbook:cup label "cup" cookbook:cup label "cup)" cookbook:cup label "cups" cookbook:cup label "cups)" cookbook:cup label "metric cup" cookbook:cup name "Cup" cookbook:cups label "cups" cookbook:cup type cookbook:cookbook/units_of_measurement cookbook:cup url https://en.wikibooks.org/wiki/Cookbook:Cup cookbook:curd label "curd" cookbook:curd label "curds" cookbook:curd label "dahi" cookbook:curdle label "curdle" cookbook:curd name "Curd" cookbook:curd type cookbook:ingredients cookbook:curd url https://en.wikibooks.org/wiki/Cookbook:Curd cookbook:curing label "cured" cookbook:currant label "blackcurrants" cookbook:currant label "currant" cookbook:_currant label "currants" cookbook:currant label "currants" cookbook:currant label "redcurrants" cookbook:currant label "zante currant" cookbook:currant label "zante currants" cookbook:currant name "Currant" cookbook:currant type cookbook:ingredients cookbook:currant url https://en.wikibooks.org/wiki/Cookbook:Currant cookbook:curried_cascadura label "curried cascadura" cookbook:curried_chiles_(mirchi_ka_salan) label "mirchi ka salan" cookbook:curried_chiles_(mirchi_ka_salan) name "Curried Chiles (Mirchi ka Salan)" cookbook:curried_chiles_(mirchi_ka_salan) name "Mirchi ka salan" cookbook:curried_chiles_(mirchi_ka_salan) name "Mirchi ka Salan" cookbook:curried_chiles_(mirchi_ka_salan) recipeCategory category:chile_recipes cookbook:curried_chiles_(mirchi_ka_salan) recipeCategory category:curry_recipes cookbook:curried_chiles_(mirchi_ka_salan) recipeCategory category:gluten-free_recipes cookbook:curried_chiles_(mirchi_ka_salan) recipeCategory category:indian_recipes cookbook:curried_chiles_(mirchi_ka_salan) recipeCategory category:vegan_recipes cookbook:curried_chiles_(mirchi_ka_salan) recipeCuisine cookbook:cuisine_of_india cookbook:curried_chiles_(mirchi_ka_salan) recipeCuisine cookbook:vegan_cuisine cookbook:curried_chiles_(mirchi_ka_salan) recipeEquipment cookbook:mortar_and_pestle cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:chiles cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:chili_powder cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:coconut cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:coriander cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:cumin cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:curry_leaf cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:fenugreek cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:garlic cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:ginger cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:nigella cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:oil_and_fat cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:onion cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:poppy_seed cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:salt cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:sesame_seed cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:tamarind cookbook:curried_chiles_(mirchi_ka_salan) recipeFoodstuff cookbook:turmeric cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "½ kg green chillies (medium)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "1/2 cup tamarind juice" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "1 Tbs desiccated coconut powder" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "1 Tbs ground paste of garlic and ginger" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "1 Tbs turmeric (haldi)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "1 Tbs white cumin (sufaid zeera)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "1 tsp nigella seeds (kalonji)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "1 tsp red chillies (ground)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "2 Tbs coriander seeds (dhaniya)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "2 Tbs poppy seeds (khus khus)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "2 Tbs sesame seeds (til)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "4 onions (large, finely chopped) 4" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "5 Tbs oil" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "6 fenugreek seeds (methi daana)" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "6 red chillies, whole" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "6 to 7 curry leaves" cookbook:curried_chiles_(mirchi_ka_salan) recipeIngredient "Salt to taste" cookbook:curried_chiles_(mirchi_ka_salan) recipeInstructions ["Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, desiccated coconut, and grind in a mortar and pestle.","Put oil in frying pan and stir fry the green chillies with some salt. Drain the oil from the green chillies and keep aside.","Start cooking by putting the spices namely cumin seeds, whole red chillies, fenugreek seeds and a couple of curry leaves for tarka in very hot oil.","When ready and popping, add chopped onions to it and fry till golden brown.","Add the rest of the spices i.e. red chillies, turmeric, garlic ginger paste and nigella seeds. Stir well and let it cook for 2 minutes.","Now add the tamarind juice and let it cook for a minute. Add the green chillies and top it with the remaining curry leaves and let it simmer for 15 to 20 minutes.","When ready serve with any meat accompaniment or rice dishes like biryani","[http:\/\/zaiqa.net\/?p=267.html Hyderabadi Mirchi Ka Salan]"] cookbook:curried_chiles_(mirchi_ka_salan) type cookbook:recipes cookbook:curried_chiles_(mirchi_ka_salan) url https://en.wikibooks.org/wiki/Cookbook:Curried_Chiles_(Mirchi_ka_Salan) cookbook:curried_chiles_(mirchi_ka_salan) url https://en.wikibooks.org/wiki/Cookbook:Mirchi_ka_salan cookbook:curried_chiles_(mirchi_ka_salan) url https://en.wikibooks.org/wiki/Cookbook:Mirchi_ka_Salan cookbook:curried_chips label "curried chips" cookbook:curried_rice label "curried rice" cookbook:curried_rice name "Curried Rice" cookbook:curried_rice recipeCategory category:boiled_recipes cookbook:curried_rice recipeCategory category:curry_powder_recipes cookbook:curried_rice recipeCategory category:gluten-free_recipes cookbook:curried_rice recipeCategory category:raisin_recipes cookbook:curried_rice recipeCategory category:rice_recipes cookbook:curried_rice recipeCategory category:side_dish_recipes cookbook:curried_rice recipeCategory category:vegetarian_recipes cookbook:curried_rice recipeFoodstuff cookbook:bouillon_cube cookbook:curried_rice recipeFoodstuff cookbook:butter cookbook:curried_rice recipeFoodstuff cookbook:curry_powder cookbook:curried_rice recipeFoodstuff cookbook:onion cookbook:curried_rice recipeFoodstuff cookbook:raisin cookbook:curried_rice recipeFoodstuff cookbook:rice cookbook:curried_rice recipeFoodstuff cookbook:water cookbook:curried_rice recipeIngredient "1/2 chopped onion" cookbook:curried_rice recipeIngredient "1/2 cup raisins" cookbook:curried_rice recipeIngredient "1 cup uncooked brown rice or white rice" cookbook:curried_rice recipeIngredient "1 teaspoon curry powder" cookbook:curried_rice recipeIngredient "2 cups water" cookbook:curried_rice recipeIngredient "2 tablespoons butter" cookbook:curried_rice recipeIngredient "3 vegetarian bouillon cubes (non-vegetarians can use chicken bouillon cubes)" cookbook:curried_rice recipeInstructions ["Find a large saucepan or frying pan which has a lid, place on a medium heat, add butter, and then add chopped onion. Cook the onion for a couple of minutes until it starts to brown slightly.","Add curry powder stir with onions for a minute.","Add vegetarian bouillon cubes, raisins, rice, and water.","Put on lid and simmer until water is absorbed. (about 15 minutes)"] cookbook:curried_rice type cookbook:recipes cookbook:curried_rice url https://en.wikibooks.org/wiki/Cookbook:Curried_Rice cookbook:curry_&_honey_chicken difficulty 3 cookbook:curry_&_honey_chicken name "Curry & Honey Chicken" cookbook:curry_&_honey_chicken recipeCategory category:chicken_recipes cookbook:curry_&_honey_chicken recipeCategory category:curry_powder_recipes cookbook:curry_&_honey_chicken recipeCategory category:main_course_recipes cookbook:curry_&_honey_chicken recipeCategory category:pan_fried_recipes cookbook:curry_&_honey_chicken recipeCategory category:recipes_with_metric_units cookbook:curry_&_honey_chicken recipeCookingTechnique cookbook:boiling cookbook:curry_&_honey_chicken recipeCookingTechnique cookbook:marinating cookbook:curry_&_honey_chicken recipeEquipment cookbook:frying_pan cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:almond cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:banana cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:bell_pepper cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:celery cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:chicken cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:curry_powder cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:eggplant cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:honey cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:kiwifruit cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:leek cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:mango cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:maple_syrup cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:olive_oil cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:onion cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:rice cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:salt cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:tomato cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:vegetable_oil cookbook:curry_&_honey_chicken recipeFoodstuff cookbook:zucchini cookbook:curry_&_honey_chicken recipeIngredient "1/2 or 1 cup (120ml or 240ml) vegetable oil or olive oil" cookbook:curry_&_honey_chicken recipeIngredient "1 handful of almonds" cookbook:curry_&_honey_chicken recipeIngredient "1 teaspoon of curry powder" cookbook:curry_&_honey_chicken recipeIngredient "3 tablespoons of honey (maple syrup has even better results, if you can get it)" cookbook:curry_&_honey_chicken recipeIngredient "4 chicken breasts" cookbook:curry_&_honey_chicken recipeIngredient "For special occasions, cherry tomatoes will make the meal very interesting (due to the contrast between the sweet chicken, bitter celery and sour tomatoes)." cookbook:curry_&_honey_chicken recipeIngredient "rice" cookbook:curry_&_honey_chicken recipeIngredient "salt" cookbook:curry_&_honey_chicken recipeIngredient "vegetable mix - I recommend 1 onion (can be substituted with leek), 1 red pepper, 2-4 tomatoes, 1-3 celery greens (if you add more, they can dominate the mix - interesting for a change), 1 zucchini or eggplant, and you can add a lot more." cookbook:curry_&_honey_chicken recipeIngredient "What also makes the meal a lot better is adding cubes of mango to the meat just before it's done (and frying them a bit - you need to put salt on them, and don't hesitate, it tastes great when it's stronger). Kiwifruit works too, but not as well. Any sour-ish hard fruit should do the trick. Banana is good too, but doesn't offer the same contrast." cookbook:curry_&_honey_chicken recipeInstructions ["Chop onion\/leek finely and fry lightly on a large frying pan with a bit of oil.","Add vegetables, roughly in the order you find logical (i.e., tomatoes don't take long, zucchini (courgette) can be in the pan from the start of cooking)","Add salt, about 1\/2 teaspoon, add more if the taste doesn't seem right. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pan if it goes slowly - once again, this slows the evaporation and allows the vegetables to cook in the water they lose.","Dump the vegetables into a bowl or a small pot to keep them warm and use the remaining oil to fry the cherry tomatoes, if you have those - once done, keep them separate from the other vegetables.","Fry almonds gently on the pan.","Add chicken meat, fry on high temperature quickly - when it looks done, cut the largest piece open to see if it is done inside as well. The pieces should be lightly browned. Don't worry, this is the sugar in the honey turning to caramel.","Serve: Keep rice \/ vegetables \/ meat separate on plate, add cherry tomatoes in the center, about 2-4 a dish."] cookbook:curry_&_honey_chicken recipeYield 4 cookbook:curry_&_honey_chicken totalTime "15 minutes, 6-24 hours marinating" cookbook:curry_&_honey_chicken type cookbook:recipes cookbook:curry_&_honey_chicken url https://en.wikibooks.org/wiki/Cookbook:Curry_&_Honey_Chicken cookbook:curry_chicken difficulty 2 cookbook:curry_chicken_ii difficulty 3 cookbook:curry_chicken_ii name "Curry Chicken II" cookbook:curry_chicken_ii recipeCategory category:chicken_recipes cookbook:curry_chicken_ii recipeCategory category:curry_recipes cookbook:curry_chicken_ii recipeCategory category:main_course_recipes cookbook:curry_chicken_ii recipeCategory category:medium_difficulty_recipes cookbook:curry_chicken_ii recipeCategory category:pan_fried_recipes cookbook:curry_chicken_ii recipeCategory category:south_asian_recipes cookbook:curry_chicken_ii recipeCookingTechnique cookbook:boiling cookbook:curry_chicken_ii recipeCookingTechnique cookbook:chopping cookbook:curry_chicken_ii recipeCookingTechnique cookbook:sautéing cookbook:curry_chicken_ii recipeCuisine cookbook:south_asian_cuisines cookbook:curry_chicken_ii recipeFoodstuff cookbook:chicken cookbook:curry_chicken_ii recipeFoodstuff cookbook:garlic cookbook:curry_chicken_ii recipeFoodstuff cookbook:ginger cookbook:curry_chicken_ii recipeFoodstuff cookbook:olive_oil cookbook:curry_chicken_ii recipeFoodstuff cookbook:onion cookbook:curry_chicken_ii recipeFoodstuff cookbook:salt cookbook:curry_chicken_ii recipeFoodstuff cookbook:vegetable_oil cookbook:curry_chicken_ii recipeFoodstuff cookbook:water cookbook:curry_chicken_ii recipeIngredient "1½ cups water" cookbook:curry_chicken_ii recipeIngredient "1 clove garlic, crushed (see Tips)" cookbook:curry_chicken_ii recipeIngredient "1 large onion, chopped" cookbook:curry_chicken_ii recipeIngredient "1 small piece fresh ginger, crushed" cookbook:curry_chicken_ii recipeIngredient "1 teaspoon salt" cookbook:curry_chicken_ii recipeIngredient "2 tablespoon olive oil or other vegetable oil" cookbook:curry_chicken_ii recipeIngredient "2 to 3 tablespoons butter chicken masala powder" cookbook:curry_chicken_ii recipeIngredient "8 pieces chicken thighs, cut up" cookbook:curry_chicken_ii recipeInstructions ["In a cooking vessel, put oil and chopped onion, and saut\u00e9 until light brown.","In medium-high temperature, add chicken and salt and leave for 3 to 5 minutes, stirring in between.","Add crushed ginger and garlic and stir for 2 minutes and add curry powder and stir and leave it for 2 minutes.","Add water and let it boil for 5 minutes.","After that reduce heat to low flame and let it cook for 15 minutes."] cookbook:curry_chicken_ii recipeNotes "* May substitute 1 teaspoon garlic powder for crushed garlic * It took me several minutes more than 15 to cook it down in the last step. * "Parampara" Butter Chicken Mix is the spice mix Sri found for me in an Indian food store in North Carolina's Triangle area. " cookbook:curry_chicken_ii recipeYield 4 cookbook:curry_chicken_ii totalTime "½ hour" cookbook:curry_chicken_ii type cookbook:recipes cookbook:curry_chicken_ii url https://en.wikibooks.org/wiki/Cookbook:Curry_Chicken_II cookbook:curry_chicken label "curry chicken" cookbook:curry_chicken name "Curry Chicken" cookbook:curry_chicken recipeCategory category:chicken_recipes cookbook:curry_chicken recipeCategory category:coconut_recipes cookbook:curry_chicken recipeCategory category:curry_recipes cookbook:curry_chicken recipeCategory category:easy_recipes cookbook:curry_chicken recipeCategory category:main_course_recipes cookbook:curry_chicken recipeCategory category:pan_fried_recipes cookbook:curry_chicken recipeFoodstuff cookbook:chicken cookbook:curry_chicken recipeFoodstuff cookbook:coconut cookbook:curry_chicken recipeFoodstuff cookbook:cream cookbook:curry_chicken recipeFoodstuff cookbook:curry_powder cookbook:curry_chicken recipeFoodstuff cookbook:garam_masala cookbook:curry_chicken recipeFoodstuff cookbook:garlic cookbook:curry_chicken recipeFoodstuff cookbook:oil_and_fat cookbook:curry_chicken recipeFoodstuff cookbook:onion cookbook:curry_chicken recipeFoodstuff cookbook:rice cookbook:curry_chicken recipeFoodstuff cookbook:salt cookbook:curry_chicken recipeFoodstuff cookbook:tabasco_sauce cookbook:curry_chicken recipeFoodstuff cookbook:yogurt cookbook:curry_chicken recipeIngredient "150 ml yoghurt" cookbook:curry_chicken recipeIngredient "1 teaspoon of curry powder (or to taste)" cookbook:curry_chicken recipeIngredient "1 teaspoon red pepper powder" cookbook:curry_chicken recipeIngredient "1 tin of coconut milk or cream" cookbook:curry_chicken recipeIngredient "1 whole cooked chicken" cookbook:curry_chicken recipeIngredient "20 coriander leaves" cookbook:curry_chicken recipeIngredient "2 bay leaves" cookbook:curry_chicken recipeIngredient "2 onions" cookbook:curry_chicken recipeIngredient "2 Teaspoons of garam masala" cookbook:curry_chicken recipeIngredient "2 Teaspoons of oil" cookbook:curry_chicken recipeIngredient "2 Teaspoons of red chilli powder" cookbook:curry_chicken recipeIngredient "2 Teaspoons of salt" cookbook:curry_chicken recipeIngredient "4 cloves of garlic" cookbook:curry_chicken recipeIngredient "4 drops of Tabasco sauce (or to taste)" cookbook:curry_chicken recipeIngredient "4 or 5 cashews" cookbook:curry_chicken recipeInstructions ["Cut a full chicken into medium size pieces of about 5 to 7 cm each and slice them at edges with a knife.","Make a solution of 150ml Yoghurt, 1 tsp salt, 1 tsp Red chilli powder, 1~2 tsp garam masala powder, 1 tsp red pepper powder, 4 to 6 cloves of cut garlic, 10 to 20 coriander leaves, half tsp black pepper powder ground. Don't add water to it.","Soak chicken pieces in the above solution and let that marinade for about 8 hours. Store the above in a fridge overnight.","When you start cooking, cut 2 onions into large rings and fry them in olive or sunflower oil over low heat.","Add 1 tsp garam masala, red chilli powder, two or three green chillis and fry them in 3 or 4 table spoons of oil until onions are light yellow in color.Add two or three cashew nuts which are grounded. Add one finely chopped tomato if desired.","Add chicken pieces to the above oil and fry them for about 5 minutes while stirring them.After this, Add the solution prepared above and add water until all chicken pieces are completely immersed in water. You would need a large cooking pot which is vertical for better results.","Heat the above under low to medium heat for about 30 to 45 minutes or slightly more. Add 100ml coconut milk if desired.","Wait for a few minutes until the chicken pieces are tender and have absorbed the solution.","When serving, use a small onion and sprinkle some juice over chicken. This recipe works well with long grain Basmati rice.","Serve with rice."] cookbook:curry_chicken recipeYield 4 cookbook:curry_chicken totalTime "15 minutes" cookbook:curry_chicken type cookbook:recipes cookbook:curry_chicken url https://en.wikibooks.org/wiki/Cookbook:Curry_Chicken cookbook:curry_fried_rice difficulty 2 cookbook:curry_fried_rice label "curry fried rice" cookbook:curry_fried_rice name "Curry Fried Rice" cookbook:curry_fried_rice recipeCategory category:curry_powder_recipes cookbook:curry_fried_rice recipeCategory category:easy_recipes cookbook:curry_fried_rice recipeCategory category:fried_rice_recipes cookbook:curry_fried_rice recipeCategory category:indian_recipes cookbook:curry_fried_rice recipeCategory category:rice_recipes cookbook:curry_fried_rice recipeCuisine cookbook:cuisine_of_india cookbook:curry_fried_rice recipeFoodstuff cookbook:bean_sprout cookbook:curry_fried_rice recipeFoodstuff cookbook:beef cookbook:curry_fried_rice recipeFoodstuff cookbook:chicken cookbook:curry_fried_rice recipeFoodstuff cookbook:chili_powder cookbook:curry_fried_rice recipeFoodstuff cookbook:curry_powder cookbook:curry_fried_rice recipeFoodstuff cookbook:garlic cookbook:curry_fried_rice recipeFoodstuff cookbook:green_onion cookbook:curry_fried_rice recipeFoodstuff cookbook:oil_and_fat cookbook:curry_fried_rice recipeFoodstuff cookbook:pepper cookbook:curry_fried_rice recipeFoodstuff cookbook:salt cookbook:curry_fried_rice recipeFoodstuff cookbook:sesame_oil cookbook:curry_fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:curry_fried_rice recipeIngredient "100 g bean sprouts, soak in hot water" cookbook:curry_fried_rice recipeIngredient "10 g Chilli powder" cookbook:curry_fried_rice recipeIngredient "1 cup (600 g) Basmati rice, cooked" cookbook:curry_fried_rice recipeIngredient "1 tbsp. pepper" cookbook:curry_fried_rice recipeIngredient "1 tbsp. salt" cookbook:curry_fried_rice recipeIngredient "200 g chicken, diced" cookbook:curry_fried_rice recipeIngredient "200 g sukiyaki beef" cookbook:curry_fried_rice recipeIngredient "20 g curry powder" cookbook:curry_fried_rice recipeIngredient "2 cloves garlic, crushed and minced" cookbook:curry_fried_rice recipeIngredient "2 scallion, cut 2 cm" cookbook:curry_fried_rice recipeIngredient "2 tbsp. light soy sauce" cookbook:curry_fried_rice recipeIngredient "2 tbsp. sesame oil" cookbook:curry_fried_rice recipeIngredient "3 tbsp. cooking oil" cookbook:curry_fried_rice recipeInstructions ["Heat the oil and sesame oil on non-stick pan, fry the garlic and scallion until fragrant. Add sukiyaki beef and chicken, stir at 1 minutes until golden brown.","Add bean sprouts, basmati rice, chilli powder and curry powder. And then add soy sauce, salt and pepper. Stir until mixed all.","Serve for 5."] cookbook:curry_fried_rice recipeYield 5 cookbook:curry_fried_rice totalTime "40 minutes" cookbook:curry_fried_rice type cookbook:recipes cookbook:curry_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Curry_Fried_Rice cookbook:curry_&_honey_chicken recipeCategory category:chicken_recipes cookbook:curry_&_honey_chicken recipeCategory category:curry_powder_recipes cookbook:curry_&_honey_chicken recipeCategory category:medium_difficulty_recipes cookbook:curry_&_honey_chicken recipeCategory category:recipes_with_metric_units cookbook:curry_&_honey_chicken type cookbook:recipes cookbook:curry_leaf label "curry leaf" cookbook:curry_leaf label "curry leaves" cookbook:curry_leaf name "Curry Leaf" cookbook:curry_leaf type cookbook:ingredients cookbook:curry_leaf url https://en.wikibooks.org/wiki/Cookbook:Curry_Leaf cookbook:curry_mussaman label "curry mussaman" cookbook:curry_paste label "green curry paste" cookbook:curry_powder label "curry powder" cookbook:curry_powder name "Curry Powder" cookbook:curry_powder recipeCategory category:curry_recipes cookbook:curry_powder type cookbook:ingredients cookbook:curry_powder url https://en.wikibooks.org/wiki/Cookbook:Curry_Powder cookbook:cush-cush label "cush-cush" cookbook:custard label "baked custard" cookbook:custard label "custard" cookbook:custard label "frozen custard" cookbook:custard label "here" cookbook:custard label "vanilla custard" cookbook:custard name "Custard" cookbook:custard_pie label "custard pie" cookbook:custard_pie name "Custard pie" cookbook:custard_pie name "Custard Pie" cookbook:custard_pie recipeCategory category:baking_recipes cookbook:custard_pie recipeCategory category:dessert_recipes cookbook:custard_pie recipeCategory category:pie_recipes cookbook:custard_pie recipeCategory category:pudding_and_custard_recipes cookbook:custard_pie recipeCookingTechnique cookbook:baking cookbook:custard_pie recipeCookingTechnique cookbook:purée cookbook:custard_pie recipeEquipment cookbook:blender cookbook:custard_pie recipeFoodstuff cookbook:baking_powder cookbook:custard_pie recipeFoodstuff cookbook:butter cookbook:custard_pie recipeFoodstuff cookbook:coconut cookbook:custard_pie recipeFoodstuff cookbook:egg cookbook:custard_pie recipeFoodstuff cookbook:flour cookbook:custard_pie recipeFoodstuff cookbook:milk cookbook:custard_pie recipeFoodstuff cookbook:salt cookbook:custard_pie recipeFoodstuff cookbook:sugar cookbook:custard_pie recipeFoodstuff cookbook:vanilla cookbook:custard_pie recipeIngredient "1/2 cup flour" cookbook:custard_pie recipeIngredient "1/3 cup sugar" cookbook:custard_pie recipeIngredient "1/3 teaspoon baking powder" cookbook:custard_pie recipeIngredient "1 pinch salt" cookbook:custard_pie recipeIngredient "1 teaspoon vanilla extract" cookbook:custard_pie recipeIngredient "2 cup milk" cookbook:custard_pie recipeIngredient "3 tablespoon soft butter" cookbook:custard_pie recipeIngredient "4 large eggs" cookbook:custard_pie recipeIngredient "grated coconut" cookbook:custard_pie recipeInstructions ["Blend all ingredients for one minute in a blender.","Pour into a buttered 9-inch pie plate.","Bake 30 minutes at 400\u00b0F (200\u00b0C) (Gas Mark 6) or until a knife inserted one inch comes out clean."] cookbook:custard_pie type cookbook:recipes cookbook:custard_pie url https://en.wikibooks.org/wiki/Cookbook:Custard_pie cookbook:custard_pie url https://en.wikibooks.org/wiki/Cookbook:Custard_Pie cookbook:custard recipeCategory category:dessert_recipes cookbook:custard recipeCategory category:pudding_and_custard_recipes cookbook:custard type cookbook:recipes cookbook:custard url https://en.wikibooks.org/wiki/Cookbook:Custard cookbook:cut-in label "cut-in" cookbook:cutting_board label "chopping board" cookbook:cutting_board label "cutting board" cookbook:cutting_board name "Chopping board" cookbook:cutting_board name "Cutting Board" cookbook:cutting_board type cookbook:cookbook/equipment cookbook:cutting_board url https://en.wikibooks.org/wiki/Cookbook:Chopping_board cookbook:cutting_board url https://en.wikibooks.org/wiki/Cookbook:Cutting_Board cookbook:cuttlefish label "cuttlefish" cookbook:cyclamate label "cyclamate" cookbook:daal_chawal label "daal chawal" cookbook:dabeli label "dabeli" cookbook:dabeli name "Dabeli" cookbook:dabeli recipeCategory category:indian_recipes cookbook:dabeli recipeCuisine cookbook:cuisine_of_india cookbook:dabeli recipeIngredient "1-2 red chillies (you can make it as spicy as you like" cookbook:dabeli recipeIngredient "2 teaspoons Dabeli Masala (available ready- made in market which has shelf life of at least one year if kept in refrigerator)" cookbook:dabeli recipeInstructions ["Roast masala ingredients in a pan for a few minutes taking care not to burn them. Grind to a fine powder","Heat oil in a pan and fry peanuts till they turn light brown","Remove and keep aside","Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water","Toss in the peanuts and mix everything well","Remove from fire.","Slice buns into halves and toast them with a little butter on a griddle","Apply garlic chutney if using on one side, tamarind chutney on the other side of the bun","Place a portion of the potato filling in between","Top with chopped onion, cilantro and sev* Press down, garnish with pomegranate seeds and serve immediately"] cookbook:dabeli type cookbook:recipes cookbook:dabeli url https://en.wikibooks.org/wiki/Cookbook:Dabeli cookbook:dad's_favorite_grilled_ribeye name "Dad's Favorite Grilled Ribeye" cookbook:dad's_favorite_grilled_ribeye recipeCategory category:barbecue_recipes cookbook:dad's_favorite_grilled_ribeye recipeCategory category:beef_recipes cookbook:dad's_favorite_grilled_ribeye recipeCategory category:grilled_recipes cookbook:dad's_favorite_grilled_ribeye recipeCategory category:main_course_recipes cookbook:dad's_favorite_grilled_ribeye recipeIngredient "1/2 tsp-1 tsp cayenne pepper (depending on how spicy you like it)" cookbook:dad's_favorite_grilled_ribeye recipeIngredient "1/2 tsp each salt and black pepper" cookbook:dad's_favorite_grilled_ribeye recipeIngredient "1 tbsp smoked paprika" cookbook:dad's_favorite_grilled_ribeye recipeIngredient "2 bone-in ribeye steaks (sometimes called a rib steak)" cookbook:dad's_favorite_grilled_ribeye recipeIngredient "2 tsp ground coriander" cookbook:dad's_favorite_grilled_ribeye recipeIngredient "3 tbsp any mustard you like" cookbook:dad's_favorite_grilled_ribeye recipeInstructions ["Combine all rub ingredients.","Coat steaks with mustard and apply rub to steaks.","Refrigerate for 30 minutes.","Heat your grill as high as it will go.","Place steaks on grill and cook 2-3 minutes per side.","Move steaks to medium grill heat.","Cook until desired "doneness", turning frequently.","Remove and let rest 10 minutes; slice thinly across the grain on a bias and serve."] cookbook:dad's_favorite_grilled_ribeye type cookbook:recipes cookbook:dad\'s_favorite_grilled_ribeye type cookbook:recipes cookbook:dad's_favorite_grilled_ribeye url https://en.wikibooks.org/wiki/Cookbook:Dad's_Favorite_Grilled_Ribeye cookbook:dahi_baingana name "Dahi Baingana" cookbook:dahi_baingana recipeCategory category:gluten-free_recipes cookbook:dahi_baingana recipeCategory category:indian_recipes cookbook:dahi_baingana recipeCategory category:vegetarian_recipes cookbook:dahi_baingana recipeCuisine cookbook:cuisine_of_india cookbook:dahi_baingana recipeFoodstuff cookbook:chiles cookbook:dahi_baingana recipeFoodstuff cookbook:curry_leaf cookbook:dahi_baingana recipeFoodstuff cookbook:eggplant cookbook:dahi_baingana recipeFoodstuff cookbook:oil_and_fat cookbook:dahi_baingana recipeFoodstuff cookbook:salt cookbook:dahi_baingana recipeFoodstuff cookbook:sugar cookbook:dahi_baingana recipeFoodstuff cookbook:water cookbook:dahi_baingana recipeFoodstuff cookbook:yogurt cookbook:dahi_baingana recipeIngredient "10 curry leaves (kadi patta / bhersunga patra)" cookbook:dahi_baingana recipeIngredient "250ml (1 cup) water" cookbook:dahi_baingana recipeIngredient "2 bainganas (eggplant / brinjal / begun)" cookbook:dahi_baingana recipeIngredient "2 red chilies (sukhila lanka)" cookbook:dahi_baingana recipeIngredient "2 tbsp dahi (yogurt)" cookbook:dahi_baingana recipeIngredient "oil" cookbook:dahi_baingana recipeIngredient "panch puran (futana / Bengali five spice)" cookbook:dahi_baingana recipeIngredient "salt" cookbook:dahi_baingana recipeIngredient "sugar" cookbook:dahi_baingana recipeInstructions ["Cut medium size eggplant into thin slices, length wise. Deep fry in oil. Keep aside.","Mix dahi with water.","Heat 1 tbsp of oil in a pan, add panch puran, red chili until the spices splutter.","Add dahi-water mix. Add salt (according to taste), and sugar (1 tbsp). Stir properly and make a gravy.","Add fried eggplant to the gravy and lower the flame.","Heat it for 2-3 minutes and then take it out and leave it to cool down."] cookbook:dahi_baingana type cookbook:recipes cookbook:dahi_baingana url https://en.wikibooks.org/wiki/Cookbook:Dahi_Baingana cookbook:dahi_ki_chutney label "dahi ki chutney" cookbook:daifuku difficulty 2 cookbook:daifuku label "daifuku" cookbook:daifuku name "Daifuku" cookbook:daifuku recipeCategory category:easy_recipes cookbook:daifuku recipeCategory category:japanese_recipes cookbook:daifuku recipeCategory category:microwave_recipes cookbook:daifuku recipeCategory category:recipes_with_images cookbook:daifuku recipeCuisine cookbook:cuisine_of_japan cookbook:daifuku recipeIngredient "1/4 c. sugar" cookbook:daifuku recipeIngredient "1 c. sweet or glutinous rice flour/mochiko (available from Asian markets)" cookbook:daifuku recipeIngredient "2/3 c. water" cookbook:daifuku recipeIngredient "anko filling" cookbook:daifuku recipeIngredient "potato starch/katakuriko (approx. 1/2 c.)" cookbook:daifuku recipeYield 12 cookbook:daifuku totalTime "mixing and heating: 5 minutes, forming: 20" cookbook:daifuku type cookbook:recipes cookbook:daifuku url https://en.wikibooks.org/wiki/Cookbook:Daifuku cookbook:daigakuimo label "daigakuimo" cookbook:daigakuimo name "Daigakuimo" cookbook:daigakuimo recipeCategory category:deep_fried_recipes cookbook:daigakuimo recipeCategory category:gluten-free_recipes cookbook:daigakuimo recipeCategory category:japanese_recipes cookbook:daigakuimo recipeCategory category:recipes_with_metric_units cookbook:daigakuimo recipeCategory category:recipes_without_cooking_time cookbook:daigakuimo recipeCategory category:side_dish_recipes cookbook:daigakuimo recipeCategory category:sweet_potato_recipes cookbook:daigakuimo recipeCategory category:vegetarian_recipes cookbook:daigakuimo recipeCookingTechnique cookbook:frying cookbook:daigakuimo recipeCuisine cookbook:cuisine_of_japan cookbook:daigakuimo recipeFoodstuff cookbook:sesame_seed cookbook:daigakuimo recipeFoodstuff cookbook:soy_sauce cookbook:daigakuimo recipeFoodstuff cookbook:sugar cookbook:daigakuimo recipeFoodstuff cookbook:sweet_potato cookbook:daigakuimo recipeFoodstuff cookbook:vegetable_oil cookbook:daigakuimo recipeFoodstuff cookbook:water cookbook:daigakuimo recipeIngredient "1 pound (½kg) sweet potatoes" cookbook:daigakuimo recipeIngredient "1 tsp sesame seeds" cookbook:daigakuimo recipeIngredient "1 tsp soy sauce" cookbook:daigakuimo recipeIngredient "2 tbsp water" cookbook:daigakuimo recipeIngredient "⅓ cup sugar" cookbook:daigakuimo recipeIngredient "vegetable oil for frying" cookbook:daigakuimo recipeInstructions ["Cut sweet potatoes into bite-sized pieces.","Heat the oil and fry the sweet potatoes at 350\u00b0F (175\u00b0C) until brown.","Mix water, sugar, and soy sauce in a pan. Put the pan on low heat.","When the liquid turns sticky, remove from the heat and add fried sweet potatoes. Quickly mix the potatoes with the sticky sugar.","Sprinkle sesame seeds over the coated sweet potatoes."] cookbook:daigakuimo type cookbook:recipes cookbook:daigakuimo url https://en.wikibooks.org/wiki/Cookbook:Daigakuimo cookbook:daikon label "daikon" cookbook:daikon name "Daikon" cookbook:daikon type cookbook:ingredients cookbook:daikon type cookbook:vegetable cookbook:daikon url https://en.wikibooks.org/wiki/Cookbook:Daikon cookbook:dairy label "dairy" cookbook:dairy label "dairy and eggs" cookbook:dairy label "dairy product" cookbook:dairy label "dairy products" cookbook:dairy label "dairy products & eggs" cookbook:dairy label "dairy products and dairy substitutes" cookbook:dairy label "raw dairy" cookbook:dairy name "Dairy" cookbook:dairy name "Dairy product" cookbook:dairy recipeCategory category:dairy cookbook:dairy type cookbook:ingredients cookbook:dairy url https://en.wikibooks.org/wiki/Cookbook:Dairy cookbook:dairy url https://en.wikibooks.org/wiki/Cookbook:Dairy_product cookbook:dalcha name "Dalcha" cookbook:dalcha recipeIngredient "Chana Dal - 1/2 kg" cookbook:dalcha recipeIngredient "Chilli powder - 1 tsp" cookbook:dalcha recipeIngredient "Cinnamon, Cloves, Cardamom" cookbook:dalcha recipeIngredient "Corriander leaves - 1/4 cup" cookbook:dalcha recipeIngredient "Corriander powder - 2 tsp" cookbook:dalcha recipeIngredient "Curry leaves - a few" cookbook:dalcha recipeIngredient "Ginger/Garlic paste - 1 tbsp" cookbook:dalcha recipeIngredient "Green Chillies - 8" cookbook:dalcha recipeIngredient "Mutton 1/4 kg" cookbook:dalcha recipeIngredient "Pepper powder - 1 tsp" cookbook:dalcha recipeIngredient "Tamarind paste - 2 tsp" cookbook:dalcha recipeIngredient "Tomato - 1 medium" cookbook:dalcha recipeIngredient "Turmeric - 1/2 tsp" cookbook:dalcha url https://en.wikibooks.org/wiki/Cookbook:Dalcha cookbook:dal label "dal" cookbook:dal label "dals" cookbook:dal label "dhaal" cookbook:dal label "dhal" cookbook:dal label "lentils" cookbook:dal_makhani difficulty 3 cookbook:dal_makhani label "dal makhani" cookbook:dal_makhani name "Dal Makhani" cookbook:dal_makhani recipeCategory category:bean_recipes cookbook:dal_makhani recipeCategory category:curry_recipes cookbook:dal_makhani recipeCategory category:indian_recipes cookbook:dal_makhani recipeCategory category:lentil_recipes cookbook:dal_makhani recipeCategory category:medium_difficulty_recipes cookbook:dal_makhani recipeCategory category:recipes_with_images cookbook:dal_makhani recipeCategory category:side_dish_recipes cookbook:dal_makhani recipeCuisine cookbook:cuisine_of_india cookbook:dal_makhani recipeFoodstuff cookbook:cinnamon cookbook:dal_makhani recipeFoodstuff cookbook:ginger cookbook:dal_makhani recipeFoodstuff cookbook:onion cookbook:dal_makhani recipeFoodstuff cookbook:tomato cookbook:dal_makhani recipeIngredient "1 1/2 tsp. Garam Masala (this can be altered as per taste)" cookbook:dal_makhani recipeIngredient "1/2 cup fresh cream." cookbook:dal_makhani recipeIngredient "1/3 cup kidney beans (Rajma)" cookbook:dal_makhani recipeIngredient "1 cup whole urad or black gram lentil" cookbook:dal_makhani recipeIngredient "1 medium onion (thinly chopped, optional)" cookbook:dal_makhani recipeIngredient "1 tbs grated ginger" cookbook:dal_makhani recipeIngredient "1 tbsp minced ginger and garlic" cookbook:dal_makhani recipeIngredient "1 tsp. turmeric powder" cookbook:dal_makhani recipeIngredient "2-3 medium tomatoes, finely chopped" cookbook:dal_makhani recipeIngredient "2 bay leaves, 1/2 cinnamon stick and 3 cloves" cookbook:dal_makhani recipeIngredient "2 tbs. chopped coriander leaves (optional)" cookbook:dal_makhani recipeIngredient "3-4 tbs. ghee or clarified butter or oil" cookbook:dal_makhani recipeIngredient "5-6 cups water (to cook dal)" cookbook:dal_makhani recipeIngredient "A large pinch of hing (Asafoetida)" cookbook:dal_makhani recipeIngredient "cumin powder, coriander powder" cookbook:dal_makhani recipeIngredient "Red chili powder (according to taste)" cookbook:dal_makhani recipeIngredient "red chili powder (daggi mirch)" cookbook:dal_makhani recipeIngredient "Salt to taste" cookbook:dal_makhani recipeInstructions ["Wash and soak black urad (beans) and rajma (red kidney beans) overnight in an adequate amount of lukewarm water.","Cook the soaked dal and rajma and chickpeas in 5-6 cups of water with salt, red chili powder, turmeric, and grated ginger until soft.","Keep the cooked dal aside.","Heat oil or butter in a thick bottomed pan. Add hing, 2 bay leaves, 1\/2 cinnamon stick and 3 cloves, and chopped onions and cook until light golden brown in color and just when onion turns brown add ginger garlic paste and saut\u00e9.","Add chopped tomatoes. Saut\u00e9 and add 2 tsp of coriander powder and remaining half quantity of the red chili powder as per taste and saut\u00e9 until tomatoes are well mashed.","Add cooked dal and, water as needed.","Mix it well and simmer for 15-20 minutes.","This dal generally requires more salt then we usually put in for other dal and this should be added as per taste.","Add fresh cream and 1 tbsp of clarified butter and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.","Serve hot with naan, paratha or rice."] cookbook:dal_makhani recipeYield 4-6 cookbook:dal_makhani totalTime "20 minutes" cookbook:dal_makhani type cookbook:recipes cookbook:dal_makhani url https://en.wikibooks.org/wiki/Cookbook:Dal_Makhani cookbook:dalmatia type cookbook:cuisines cookbook:dal name "Dal" cookbook:dal recipeCategory category:bean_recipes cookbook:dal recipeCategory category:indian_recipes cookbook:dal recipeCuisine cookbook:cuisine_of_india cookbook:dal recipeFoodstuff cookbook:chiles cookbook:dal recipeFoodstuff cookbook:cumin cookbook:dal recipeFoodstuff cookbook:curry_leaf cookbook:dal recipeFoodstuff cookbook:ghee cookbook:dal recipeFoodstuff cookbook:mung_bean cookbook:dal recipeFoodstuff cookbook:salt cookbook:dal recipeFoodstuff cookbook:turmeric cookbook:dal recipeFoodstuff cookbook:water cookbook:dal recipeIngredient "1/2 Cup Moong Dal" cookbook:dal recipeIngredient "1/2 tsp Turmeric Powder" cookbook:dal recipeIngredient "1.5 Cups Water" cookbook:dal recipeIngredient "1 sprig Curry Leaves" cookbook:dal recipeIngredient "1 tsp Jeera (cumin)" cookbook:dal recipeIngredient "2 tbsps Cooking oil or Ghee" cookbook:dal recipeIngredient "3 Green Chilli" cookbook:dal recipeIngredient "Salt to taste" cookbook:dal recipeInstructions ["Cook the dal, green chillies and turmeric powder in water, in a pressure cooker for 15 minutes. Leave the pressure cooker to release steam on its own.","After the steam is released, open the pressure cooker and mash the cooked dal. Add salt to taste. Add more water if it is too thick and heat on a medium flame.","Heat oil or ghee. When hot, add jeera and curry leaves. After it splutters, pour it over the cooked dal.","Serve hot with rice or rotis."] cookbook:dal recipeNotes "* Onion or shallots, chopped finely (1 tsp), browned in oil and added to dal, gives a characteristic taste. * Mustard seeds fried in oil can also be added. # Cook 1 cup of dal with 2 cups of water in the pressure cooker till 15min approx. While cooking you may add a pinch to turmeric and 1\/2 teaspoon of oil. # Once dal is cooked (with just water) then there are many methods to give tadka. I have described one method of plain dal and one method of tadka. * Cook the dal as mentioned above. * Take the water above the dal away and save it. * Now, mash the dal with the help of back of a ladle >> + add 1\/4 - 1\/2 teaspoon of turmeric + a pinch of asafoetida + some (say 5gm) of jaggry + Salt to taste and mix well when you mash the dal. Do not mash to completely. * Add the saved water + add some more water to make a soupy consistency (bit more thinner than soup) * Start heating the dal... boil it for 2\/3 mins taking care it should not spill. * While serving add 2\/3 or more teaspoons of ghee to it. Can be served with warm chapati, roti, rice etc. Ideal for the children who do not eat spicy food. * Cook the dal as mentioned above. * Take the water above the dal away and save it. * Here, do not mash it. * As per the quantity of dal chop 2 to 3 medium sized tomatos finely + Chop 4 to 5 cloves of garlic + 1\/2 inch of ginger + 1 to 2 green chilies. (Just make big pieces of green chilies) * Heat 1 or 2 teaspoons of oil. Once the oil is hot add >> cumin seeds 1\/2 teaspoon >> garlic >> ginger >> chilies >> once the spluttering is subsidized, add 1\/2 teaspoon of turmeric and then tomatoes. Saut\u00e8 this mix well. Once tomatoes are done add cooked dal. Then add saved water... till the consistency is soupy. Add salt to taste. * Once the dal is boiled... turn the heat to lowest. * Take other small heavy bottomed pan. * Put a sufficient amount of oil (3 to 4 tbsps) * Heat the oil slowly. * Try putting some grains of cumin seeds to check heat (purpose is not to burn the tadka) * Once heated sufficiently, add 2 to 2-1\/2 teaspoon of cumin seeds, large pinch of asafoetida; once this is done add 2 to 3 red chilies broken into pieces to this hot mix. (Take care of yourself!) * Turn the heat down. Now add about 1 teaspoon of red chili powder to this mix... (Take care of yourself!) * Pour this boiling oil mix over the simmering dal. As soon as you pour it, cover the dal wok with a lid. * Do not mix this tadka completely with the dal. Garnish with finely coriander. Serve hot with roti, fulka, rice, jeera rice etc.<\/text> " cookbook:dal type cookbook:ingredients cookbook:dal type cookbook:vegetable cookbook:dal url https://en.wikibooks.org/wiki/Cookbook:Dal cookbook:damper difficulty 3 cookbook:damper label "damper" cookbook:damper label ""ordinary" damper" cookbook:damper name "Damper" cookbook:damper recipeCategory category:australian_recipes cookbook:damper recipeCategory category:baking_recipes cookbook:damper recipeCategory category:bread_recipes cookbook:damper recipeCategory category:christmas_recipes cookbook:damper recipeCategory category:medium_difficulty_recipes cookbook:damper recipeCategory category:recipes_with_images cookbook:damper recipeEquipment cookbook:dutch_oven cookbook:damper recipeFoodstuff cookbook:flour cookbook:damper recipeFoodstuff cookbook:mix cookbook:damper recipeFoodstuff cookbook:salt cookbook:damper recipeFoodstuff cookbook:water cookbook:damper recipeIngredient "1/4 cup water 250px|thumb|Damper and camp oven used, Walcha, NSW" cookbook:damper recipeIngredient "1 large cup self-raising flour" cookbook:damper recipeIngredient "generous pinch of salt" cookbook:damper recipeInstructions ["Add salt to flour.","Add scant 1\/4 cup water (more and it will be as tough as an old boot).","Mix and form into a round loaf.","Dig a foot-deep hole near a fire and add 2 shovels of hot coals and ash.","Add damper mixture to a greased camp oven (traditional cast iron round pot with lid).","Cook for maximum of 40 minutes. If undercooked it will be flat and rubbery.","Your first try may be inedible. Keep trying, you'll soon be an expert.","This cookbook also has a Drover's damper recipe.","You can do this in a barbecue grill with mixture in greased metal foil as well. During cooking, damper increases volume by 1\/3 to 1\/2, so allow room for expansion.","If you aren't outdoors, just add mixture to greased oven tray and cook in a moderate oven for 30 - 40 minutes.","[http:\/\/www.australianoutdoors.com\/damper.htm Australian Bush Damper] Gerry & Mo Noterey from Australian Outdoors (Variation recipes with pictures!)","[http:\/\/www.discountcamping.com.au\/index\/products\/campovens\/cooking Camp Ovens Discount Camping]","[http:\/\/www.millmerran.qld.gov.au\/events\/2006\/Camp_Oven_Festival.shtml Australian Camp Oven Festival]"] cookbook:damper recipeYield 2-5 depending on appetites. cookbook:damper totalTime "50 minutes" cookbook:damper type cookbook:recipes cookbook:damper url https://en.wikibooks.org/wiki/Cookbook:Damper cookbook:dampokhtak label "dampokhtak" cookbook:dan_dan_noodle label "dan-dan noodle" cookbook:dandelion label "dandelion" cookbook:dandelion name "Dandelion" cookbook:dandelion type cookbook:ingredients cookbook:dandelion url https://en.wikibooks.org/wiki/Cookbook:Dandelion cookbook:danish_braised_cabbage_(rødkål) label "rødkål" cookbook:danish_braised_cabbage_(rødkål) name "Danish Braised Cabbage (Rødkål)" cookbook:danish_braised_cabbage_(rødkål) name "Rødkål" cookbook:danish_braised_cabbage_(rødkål) recipeCategory category:boiled_recipes cookbook:danish_braised_cabbage_(rødkål) recipeCategory category:cabbage_recipes cookbook:danish_braised_cabbage_(rødkål) recipeCategory category:danish_recipes cookbook:danish_braised_cabbage_(rødkål) recipeCategory category:gluten-free_recipes cookbook:danish_braised_cabbage_(rødkål) recipeCategory category:recipes_with_metric_units cookbook:danish_braised_cabbage_(rødkål) recipeCategory category:side_dish_recipes cookbook:danish_braised_cabbage_(rødkål) recipeCategory category:vegetarian_recipes cookbook:danish_braised_cabbage_(rødkål) recipeCategory category:vinegar_recipes cookbook:danish_braised_cabbage_(rødkål) recipeCuisine cookbook:cuisine_of_denmark cookbook:danish_braised_cabbage_(rødkål) recipeIngredient "½ cup sugar" cookbook:danish_braised_cabbage_(rødkål) recipeIngredient "½ cup vinegar" cookbook:danish_braised_cabbage_(rødkål) recipeIngredient "1/4 cup butter" cookbook:danish_braised_cabbage_(rødkål) recipeIngredient "1 Tablespoon salt" cookbook:danish_braised_cabbage_(rødkål) recipeIngredient "5 lbs (about 2.25 kg) red cabbage, finely cut" cookbook:danish_braised_cabbage_(rødkål) recipeInstructions ["Brown butter lightly.","Add finely cut cabbage and stir well.","Add vinegar, sugar and salt.","Let simmer 2-3 hours."] cookbook:danish_braised_cabbage_(rødkål) type cookbook:recipes cookbook:danish_braised_cabbage_(rødkål) url https://en.wikibooks.org/wiki/Cookbook:Danish_Braised_Cabbage_(Rødkål) cookbook:danish_braised_cabbage_(rødkål) url https://en.wikibooks.org/wiki/Cookbook:Rødkål cookbook:dashi label "dashi" cookbook:dashimakitamago label "dashimakitamago" cookbook:dashi name "Dashi" cookbook:dashi recipeCategory category:boiled_recipes cookbook:dashi recipeCategory category:fish_recipes cookbook:dashi recipeCategory category:ingredients cookbook:dashi recipeCategory category:japanese_recipes cookbook:dashi recipeCategory category:soup_recipes cookbook:dashi recipeCategory category:stock_recipes cookbook:dashi recipeCuisine cookbook:cuisine_of_japan cookbook:dashi recipeFoodstuff cookbook:anchovy cookbook:dashi recipeFoodstuff cookbook:bonito_flakes cookbook:dashi recipeFoodstuff cookbook:clam cookbook:dashi recipeFoodstuff cookbook:kelp cookbook:dashi recipeFoodstuff cookbook:mackerel cookbook:dashi recipeFoodstuff cookbook:mushroom cookbook:dashi recipeIngredient "3 large handfuls of dried, smoked, thinly-shaved skipjack tuna (katsuobushi)" cookbook:dashi recipeIngredient "4-8 cups of water (7 cups, or 1.5L of water, will make a strong enough dashi for restaurant-quality miso)" cookbook:dashi recipeIngredient "4 or 5 4 inch long sheets of kombu seaweed" cookbook:dashi recipeIngredient "Add the flaked tuna and stir, returning to heat" cookbook:dashi recipeIngredient "After a few minutes, the fish will sink to the bottom. Strain the stock through a fine mesh filter (cheese-cloth works well), squeezing the fish to extract every bit of juice (this may be re-infused as well)" cookbook:dashi recipeIngredient "Both kombu and the fish may be found at most reasonably-sized Asian markets or bought cheaply on-line" cookbook:dashi recipeIngredient "clams (''asari'' or ''shijimi'')" cookbook:dashi recipeIngredient "Cut small gashes into the kombu. ''Do not'' wash the kombu; the white powder on the exterior is actually natural, crystallized MSG and gives the soup flavour." cookbook:dashi recipeIngredient "dried bonito flakes (''katsuo-bushi'')" cookbook:dashi recipeIngredient "dried konbu (kelp) seaweed (''konbu'')" cookbook:dashi recipeIngredient "dried mackerel flakes (''sababushi'')" cookbook:dashi recipeIngredient "dried sardines or anchovies (''niboshi'')" cookbook:dashi recipeIngredient "dried shiittake mushroom mushrooms (''hoshi-shiitake'')" cookbook:dashi recipeIngredient "dried young "flying fishes" (飛魚;''tobiuo'' or あご;''ago'',unique name to Japanese-oceanside.)" cookbook:dashi recipeIngredient "Just as the water begins to simmer, remove the kombu (this may be re-infused with less water a second time to make an inferior dashi suitable for cooking)" cookbook:dashi recipeIngredient "Katsuobushi is sold in many forms, including small, single-serving packets and in mesh bags to aid removal. An 80g bag of the flakes will make about 4L of stock." cookbook:dashi recipeIngredient "Let the stock cool down for approximately 5 minutes" cookbook:dashi recipeIngredient "Most cheap restaurants in Japan and abroad use a powdered mix of salt, MSG, and fish-flavour extract from Ajinomoto, the company whose founder discovered MSG and a Knorr-like presence in Japan. This powdered "instant dashi" is also readily available in the places mentioned above. The recipe provided here will provide a less-salty, deeper-flavoured but similar broth." cookbook:dashi recipeIngredient "Permit it to boil for about 30 seconds and remove from heat" cookbook:dashi recipeIngredient "Place the kombu into the water and bring it to a boil, skimming the surface periodically" cookbook:dashi recipeIngredient "Store in the fridge for up to 5 days, and in the freezer for up to 6 months" cookbook:dashi recipeInstructions ["If using sardines or anchovies, remove the heads and intestines. Discard these, keeping the bodies.","Boil fish in water, as if you were making tea.","Filter the liquid or scoop the solids out of it. The liquid is your dashi."] cookbook:dashi type cookbook:recipes cookbook:dashi url https://en.wikibooks.org/wiki/Cookbook:Dashi cookbook:dash label "dash" cookbook:date_bar label "date bar" cookbook:date_bar name "Date Bar" cookbook:date_bar recipeCategory category:baking_recipes cookbook:date_bar recipeCategory category:cookie_recipes cookbook:date_bar recipeCategory category:date_recipes cookbook:date_bar recipeCategory category:dessert_recipes cookbook:date_bar recipeCategory category:recipes_with_images cookbook:date_bar recipeCookingTechnique cookbook:baking cookbook:date_bar recipeEquipment cookbook:saucepan cookbook:date_bar recipeFoodstuff cookbook:baking_soda cookbook:date_bar recipeFoodstuff cookbook:brown_sugar cookbook:date_bar recipeFoodstuff cookbook:butter cookbook:date_bar recipeFoodstuff cookbook:date cookbook:date_bar recipeFoodstuff cookbook:flour cookbook:date_bar recipeFoodstuff cookbook:margarine cookbook:date_bar recipeFoodstuff cookbook:salt cookbook:date_bar recipeFoodstuff cookbook:shortening cookbook:date_bar recipeFoodstuff cookbook:sugar cookbook:date_bar recipeIngredient "½ cup butter or margarine" cookbook:date_bar recipeIngredient "¼ cup shortening" cookbook:date_bar recipeIngredient "¼ cup sugar" cookbook:date_bar recipeIngredient "½ tsp baking soda" cookbook:date_bar recipeIngredient "1¾ cup flour" cookbook:date_bar recipeIngredient "1½ cup quick-cooking oatmeal" cookbook:date_bar recipeIngredient "1½ cup water" cookbook:date_bar recipeIngredient "1 cup brown sugar" cookbook:date_bar recipeIngredient "1 tsp salt" cookbook:date_bar recipeIngredient "3 c cut-up dates (1 pound)" cookbook:date_bar recipeInstructions ["Mix the dates, sugar, and water in a saucepan.","Cook over low heat stirring constantly approx. 10 minutes or until thickened. Cool.","Cream together the butter, shortening, and brown sugar in a separate container.","Mix in the flour, salt, baking soda, and oats. (into the crumble crust mix, not the date filling)","Grease a 13x9 pan.","Evenly press \u00bd of the crumble mixture into the bottom of the pan.","Spread the date filling on top.","Evenly place remaining crumble mixture into the pan, pressing lightly.","Bake for 25 to 30 minutes at 400\u00b0F, or until light brown.","Cut into bars while still warm."] cookbook:date_bars recipeCategory category:cookie_recipes cookbook:date_bars recipeCategory category:dessert_recipes cookbook:date_bars type cookbook:recipes cookbook:date_bar type cookbook:recipes cookbook:date_bar url https://en.wikibooks.org/wiki/Cookbook:Date_Bar cookbook:date label "date" cookbook:date label "dates" cookbook:date name "Date" cookbook:date_nut_bar label "date nut bar" cookbook:date_nut_bar name "Date nut bar" cookbook:date_nut_bar name "Date Nut Bar" cookbook:date_nut_bar recipeCategory category:baking_recipes cookbook:date_nut_bar recipeCategory category:cookie_recipes cookbook:date_nut_bar recipeCategory category:date_recipes cookbook:date_nut_bar recipeCategory category:nut_recipes cookbook:date_nut_bar recipeCategory category:recipes_with_images cookbook:date_nut_bar recipeCategory category:recipes_with_metric_units cookbook:date_nut_bar recipeFoodstuff cookbook:baking_powder cookbook:date_nut_bar recipeFoodstuff cookbook:cream cookbook:date_nut_bar recipeFoodstuff cookbook:date cookbook:date_nut_bar recipeFoodstuff cookbook:egg_white cookbook:date_nut_bar recipeFoodstuff cookbook:flour cookbook:date_nut_bar recipeFoodstuff cookbook:lemon_juice cookbook:date_nut_bar recipeFoodstuff cookbook:nuts_and_seeds cookbook:date_nut_bar recipeFoodstuff cookbook:pecan cookbook:date_nut_bar recipeFoodstuff cookbook:powdered_sugar cookbook:date_nut_bar recipeFoodstuff cookbook:salt cookbook:date_nut_bar recipeFoodstuff cookbook:sugar cookbook:date_nut_bar recipeFoodstuff cookbook:vanilla cookbook:date_nut_bar recipeIngredient "¼ cup lemon juice" cookbook:date_nut_bar recipeIngredient "½ cup sugar" cookbook:date_nut_bar recipeIngredient "½ teaspoon salt" cookbook:date_nut_bar recipeIngredient "1½ cup confectioner's sugar" cookbook:date_nut_bar recipeIngredient "1 cup flour" cookbook:date_nut_bar recipeIngredient "1 cup nuts, ground (e.g., pecans)" cookbook:date_nut_bar recipeIngredient "1 cup seeded dates, ground" cookbook:date_nut_bar recipeIngredient "1 tablespoon cream" cookbook:date_nut_bar recipeIngredient "1 teaspoon baking powder" cookbook:date_nut_bar recipeIngredient "1 teaspoon vanilla extract" cookbook:date_nut_bar recipeIngredient "3 egg whites" cookbook:date_nut_bar type cookbook:recipes cookbook:date_nut_bar url https://en.wikibooks.org/wiki/Cookbook:Date_nut_bar cookbook:date_nut_bar url https://en.wikibooks.org/wiki/Cookbook:Date_Nut_Bar cookbook:date recipeCategory category:date_recipes cookbook:date_squares difficulty 2 cookbook:date_squares label "date squares" cookbook:date_squares name "Date Squares" cookbook:date_squares recipeCategory category:baking_recipes cookbook:date_squares recipeCategory category:confection_recipes cookbook:date_squares recipeCategory category:cookie_recipes cookbook:date_squares recipeCategory category:date_recipes cookbook:date_squares recipeCategory category:easy_recipes cookbook:date_squares recipeCategory category:oat_recipes cookbook:date_squares recipeCategory category:recipes_with_metric_units cookbook:date_squares recipeCategory category:recipes_without_servings cookbook:date_squares recipeEquipment cookbook:mixing_bowl cookbook:date_squares recipeInstructions ["In a mixing bowl, combine rolled oats, 1 cup brown sugar, flour, baking soda, salt and melted butter. Mix until crumbly.","Press '''half''' the crumb mixture into a lined and greased square baking pan.","In a sauce pan, over low heat, cooker dates, sugar and water until thickened and smooth (about 10 minutes).","Add lemon juice and mix well.","Spread date mixture over crumble layer.","Sprinkle remaining crumb mixture over date filling.","Bake at 350\u00b0F (180c) for about 35 minutes, until lightly browned."] cookbook:date_squares totalTime "50 - 55 minutes" cookbook:date_squares type cookbook:recipes cookbook:date_squares url https://en.wikibooks.org/wiki/Cookbook:Date_Squares cookbook:date type cookbook:fruits cookbook:date type cookbook:ingredients cookbook:date url https://en.wikibooks.org/wiki/Cookbook:Date cookbook:deciliter label "dl" cookbook:deciliter name "Deciliter" cookbook:deciliter name "Dl" cookbook:deciliter name "DL" cookbook:deciliter type cookbook:cookbook/units_of_measurement cookbook:deciliter url https://en.wikibooks.org/wiki/Cookbook:Deciliter cookbook:deciliter url https://en.wikibooks.org/wiki/Cookbook:Dl cookbook:deciliter url https://en.wikibooks.org/wiki/Cookbook:DL cookbook:deep_dish_pizza difficulty 3 cookbook:deep_dish_pizza label "deep dish pizza" cookbook:deep_dish_pizza label "pizza, deep dish" cookbook:deep_dish_pizza name "Deep Dish Pizza" cookbook:deep_dish_pizza recipeCategory category:baked_recipes cookbook:deep_dish_pizza recipeCategory category:italian_recipes cookbook:deep_dish_pizza recipeCategory category:main_course_recipes cookbook:deep_dish_pizza recipeCategory category:medium_difficulty_recipes cookbook:deep_dish_pizza recipeCategory category:pizza_recipes cookbook:deep_dish_pizza recipeCategory category:recipes_with_images cookbook:deep_dish_pizza recipeCuisine cookbook:cuisine_of_italy cookbook:deep_dish_pizza recipeFoodstuff cookbook:cornmeal cookbook:deep_dish_pizza recipeFoodstuff cookbook:flour cookbook:deep_dish_pizza recipeFoodstuff cookbook:mozzarella_cheese cookbook:deep_dish_pizza recipeFoodstuff cookbook:olive_oil cookbook:deep_dish_pizza recipeFoodstuff cookbook:parmesan_cheese cookbook:deep_dish_pizza recipeFoodstuff cookbook:salt cookbook:deep_dish_pizza recipeFoodstuff cookbook:sugar cookbook:deep_dish_pizza recipeFoodstuff cookbook:yeast cookbook:deep_dish_pizza recipeIngredient "1/2 tsp salt" cookbook:deep_dish_pizza recipeIngredient "1/4 cup grated Parmesan cheese (optional)" cookbook:deep_dish_pizza recipeIngredient "1/4 cup grated Romano cheese (optional)" cookbook:deep_dish_pizza recipeIngredient "1 cup flour" cookbook:deep_dish_pizza recipeIngredient "~1 cup warm water" cookbook:deep_dish_pizza recipeIngredient "1 lb shredded Mozzarella cheese" cookbook:deep_dish_pizza recipeIngredient "1 or more 6-8 oz. can(s) of prepared pizza sauce, or make your own pizza sauce" cookbook:deep_dish_pizza recipeIngredient "1 tbsp sugar" cookbook:deep_dish_pizza recipeIngredient "1 tsp active dry Yeast (fast rising yeast is acceptable)" cookbook:deep_dish_pizza recipeIngredient "2 tbsp olive oil" cookbook:deep_dish_pizza recipeIngredient "3/4 cup warm water (about 90 degrees F)" cookbook:deep_dish_pizza recipeIngredient "3 cups additional flour" cookbook:deep_dish_pizza recipeIngredient "4 tbsp cornmeal (optional)" cookbook:deep_dish_pizza recipeYield 8 slices, 4 servings cookbook:deep_dish_pizza totalTime "90 minutes, including rising dough" cookbook:deep_dish_pizza type cookbook:recipes cookbook:deep_dish_pizza url https://en.wikibooks.org/wiki/Cookbook:Deep_Dish_Pizza cookbook:deep_fat_frying label "deep-fat" cookbook:deep_fat_frying label "deep fat fried" cookbook:deep_fat_frying label "deep-fat fried" cookbook:deep_fat_frying label "deep fat fryer" cookbook:deep_fat_frying label "deep-fat fryer" cookbook:deep_fat_frying label "deep fat frying" cookbook:deep_fat_frying label "deep-fat frying" cookbook:deep_fat_frying label "deep fried" cookbook:deep_fat_frying label "deep-fried" cookbook:deep_fat_frying label "deep fry" cookbook:deep_fat_frying label "deep-fry" cookbook:deep_fat_frying label "deep-fryed" cookbook:deep_fat_frying label "deep fryer" cookbook:deep_fat_frying label "deep frying" cookbook:deep_fat_frying label "deep-frying" cookbook:deep_fat_frying label "fry" cookbook:deep_fat_frying name "Deep-fat Fry" cookbook:deep_fat_frying name "Deep Fat Fry" cookbook:deep_fat_frying name "Deep-fat Frying" cookbook:deep_fat_frying name "Deep Fat Frying" cookbook:deep_fat_frying name "Deep fry" cookbook:deep_fat_frying name "Deep-fry" cookbook:deep_fat_frying name "Deep Fry" cookbook:deep_fat_frying name "Deep-Fry" cookbook:deep_fat_frying name "Deep frying" cookbook:deep_fat_frying name "Deep Frying" cookbook:deep_fat_frying name "Deep-Frying" cookbook:deep_fat_frying type cookbook:cooking_techniques cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep-fat_Fry cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep_Fat_Fry cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep-fat_Frying cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep_Fat_Frying cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep_fry cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep-fry cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep_Fry cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep-Fry cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep_frying cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep_Frying cookbook:deep_fat_frying url https://en.wikibooks.org/wiki/Cookbook:Deep-Frying cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) label "murukku" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) name "Deep Fried Black Lentil and Rice Flour Dough Balls (Murukku)" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) name "Murukku" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeIngredient "1/2cup Urad dal" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeIngredient "1tsp.Red chilli powder" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeIngredient "2Cup Rice flour" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeIngredient "2tsp.jeera" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeIngredient "3tbsp.Oil (hot)" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeIngredient "4tsp.sesame seeds" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeIngredient "Oil for deep frying" cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeIngredient "Salt to taste." cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) recipeInstructions ["Dry roast urad dal and grind it into a fine powder and keep it aside.","In a wide bowl add rice flour, urad dal powder, chili powder, salt, sesame seeds and jeera mix it well, then add 3tbsp.oil(hot oil),mix it well, by adding enough water make a dough of roti dough consistency.","In a deep frying pan add oil for deep frying, once the oil is hot enough for frying(oil should not be too hot, this makes murukkulu get burnt), then take murukku mould keep enough dough in to it, press it in hot oil, fry them until they are light golden brown in color, fry murukkulu in batches and drain on a paper towel. It can stay up to 2 weeks in air tight container.<\/text>"] cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) type cookbook:recipes cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Black_Lentil_and_Rice_Flour_Dough_Balls_(Murukku) cookbook:deep_fried_black_lentil_and_rice_flour_dough_balls_(murukku) url https://en.wikibooks.org/wiki/Cookbook:Murukku cookbook:deep_fried_chickpea_dough_balls_(chyueeam) name "Chyueeam" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) name "Deep Fried Chickpea Dough Balls (Chyueeam)" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCategory category:chickpea_recipes cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCategory category:indian_recipes cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCategory category:recipes_with_metric_units cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCategory category:recipes_without_servings cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCategory category:vegan_recipes cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCookingTechnique cookbook:deep_fat_frying cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCookingTechnique cookbook:pressure_cooking cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCuisine cookbook:cuisine_of_india cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeCuisine cookbook:vegan_cuisine cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeFoodstuff cookbook:cardamom cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeFoodstuff cookbook:chickpea cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeFoodstuff cookbook:jaggery cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeFoodstuff cookbook:maida cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeFoodstuff cookbook:oil_and_fat cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeFoodstuff cookbook:salt cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeFoodstuff cookbook:water cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeIngredient "½ kg kadalai paruppu (Bengal gram, small brown chickpeas)" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeIngredient "½ kg maida mavu (refined wheat flour)" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeIngredient "½ kg vellam (jaggery, unrefined palm sugar)" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeIngredient "10 elackai (elachi, cardamom pods)" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeIngredient "1 litre cooking oil" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeIngredient "salt, to taste" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeIngredient "water for the maida dough" cookbook:deep_fried_chickpea_dough_balls_(chyueeam) recipeInstructions ["Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up!","For pooranam, boil kadalai paruppu. This should take about 40 minutes in a pot, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise).","Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, making a dough. Make small balls with the dough.","Make fine dough of maida with a little water, forming a dense consistency. Add salt as needed.","Soak pooranam balls in the maida dough.","Pour the oil in a pan. After heating oil, add a few pooranam balls. Deep fry individually until golden."] cookbook:deep_fried_chickpea_dough_balls_(chyueeam) type cookbook:recipes cookbook:deep_fried_chickpea_dough_balls_(chyueeam) url https://en.wikibooks.org/wiki/Cookbook:Chyueeam cookbook:deep_fried_chickpea_dough_balls_(chyueeam) url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chickpea_Dough_Balls_(Chyueeam) cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) label "pakoda" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) name "Deep Fried Chickpea Dough Curry Snacks (Pakoda)" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) name "Pakoda" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeCategory category:fried_recipes cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeCategory category:indian_recipes cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeCategory category:recipes_with_metric_units cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeCategory category:vegan_recipes cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeCuisine cookbook:cuisine_of_india cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeCuisine cookbook:vegan_cuisine cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:asafoetida cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:cayenne_pepper cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:chickpea_flour cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:cumin cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:curry_leaf cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:mung_bean cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:oil_and_fat cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:onion cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:peanut cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:pepper cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:rice_flour cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:salt cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:turmeric cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeFoodstuff cookbook:water cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "0.5 cup peanuts, preferably roasted" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "0.5 cup water" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "1 cup (240g) of Besan or gram flour" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "1 medium-sized onion, chopped finely" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "1 tspn of crushed black peppercorns" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "1 tspn of cumin powder" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "1 tspn oil for the flour mix" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "2 tspns green gram flour(optional - for added crunch)" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "2 tspns rice flour (for crunchiness)" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "8-10 curry leaves" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "&frac14; tspn of asafoetida" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "&frac14; tspn of cayenne pepper" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "&frac14; tspn of turmeric" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "oil to fry" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeIngredient "salt to taste" cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) recipeInstructions ["Peel 5-6 onions and cut them in thin slices.","Place cut onions in a covered bowl.","Wash and finely cut 2-3 green chillies and then add to the onions.","Add salt to the onion mix in the bowl and mix it in.","After 10-15 mins add \u00bd tsp turmeric powder, \u00bd tsp (or more if you like your pakoda hot) of red chilli powder, 1tsp coarsely ground cumin, 1 tsp coarsely ground coriander seeds to the onion mix.","Mix all the mixture well.","By this time the onion mix should be moist due to added salt and spices. If a moister mix is required allow to stand another 5 minutes.","Now start adding gram flour to the onion mix. Add little flour at a time. The mixture should not be dry. Add the flour just to absorb the moistness. You should end up with a somewhat sticky mixture.","Heat sufficient oil in a wok or frying pan.","Once heated sufficiently carefully take around 2-3 tbsp of hot oil and add to the onion and gram flour mix.","Mix the mixture well.","Now fry the mixture in medium hot oil until it gets a golden brown colour, by dropping in a few small to medium chunks of batter at a time. If you have used 4-5 large onions and a medium wok you are likely to need 3-4 batches of frying to finish the batter.","Serve hot with green chutney or tomato ketchup. After pakodas serve piping hot tea! [This is a very traditional combination to have during the monsoon season!]<\/text>"] cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) type cookbook:recipes cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chickpea_Dough_Curry_Snacks_(Pakoda) cookbook:deep_fried_chickpea_dough_curry_snacks_(pakoda) url https://en.wikibooks.org/wiki/Cookbook:Pakoda cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) label "panissa" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) name "Deep Fried Chickpea Dough with Lemon (Panissa)" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) name "Panissa" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCategory category:chickpea_recipes cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCategory category:deep_fried_recipes cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCategory category:gibraltarian_recipes cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCategory category:gluten-free_recipes cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCategory category:low-gi_recipes cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCategory category:vegan_recipes cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCookingTechnique cookbook:frying cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCookingTechnique cookbook:mincing cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCuisine cookbook:cuisine_of_gibraltar cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeCuisine cookbook:vegan_cuisine cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeFoodstuff cookbook:chickpea_flour cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeFoodstuff cookbook:lemon_juice cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeFoodstuff cookbook:olive_oil cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeFoodstuff cookbook:parsley cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeFoodstuff cookbook:salt cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeFoodstuff cookbook:water cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeIngredient "2 litres water" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeIngredient "500g chickpea flour" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeIngredient "Lemon juice" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeIngredient "Minced parsley (optional)" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeIngredient "Olive oil for frying" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeIngredient "Salt" cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) recipeInstructions ["Stir the chick pea flour into 2 litres of lightly salted water over a moderate flame, and stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.","When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden moulds, or spread it out about \u00bc inch high (\u00bd cm) on your work surface (dust the surface with parsley before you spread if you're including it).","Alternatively pour into saucers and cut into wedges when set.","Once the paste has cooled, cut it into 1 by 3-inch (3x7 cm) rectangles and fry them in hot oil."] cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) type cookbook:recipes cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chickpea_Dough_with_Lemon_(Panissa) cookbook:deep_fried_chickpea_dough_with_lemon_(panissa) url https://en.wikibooks.org/wiki/Cookbook:Panissa cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) label "mirchi bhajji" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) name "Deep Fried Chiles Filled with Chickpea Flour (Mirchi Bhajji)" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) name "Mirchi bhajji" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeCategory category:chile_recipes cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeCategory category:indian_recipes cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeCategory category:recipes_with_metric_units cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeCuisine cookbook:cuisine_of_india cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeFoodstuff cookbook:bell_pepper cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeFoodstuff cookbook:chickpea_flour cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeFoodstuff cookbook:chiles cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeFoodstuff cookbook:cilantro cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeFoodstuff cookbook:oil_and_fat cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeFoodstuff cookbook:rice_flour cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeFoodstuff cookbook:salt cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeIngredient "1½ cup (360g) gram flour (besan)" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeIngredient "11-17 long green peppers." cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeIngredient "1 tbsp. rice flour" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeIngredient "1 T coriander leaves finely chopped" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeIngredient "2 T hot oil" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeIngredient "6-7 green chilis, finely chopped" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeIngredient "Oil to deep fry" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeIngredient "Salt to taste" cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) recipeInstructions ["Slit 5-10 of the peppers, preferably the longest and fattest.","Mix salt and gram flour.","Stuff the slit peppers with this mixture.","Keep aside for 15-20 minutes.","Mix all other dry ingredients.","Heat oil.","Dip each green pepper into this mixture gently to coat it.","Deep fry on med. heat until golden brown.","Drain on kitchen paper to remove excess oil.","Serve hot with chutney or ketchup."] cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) type cookbook:recipes cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chiles_Filled_with_Chickpea_Flour_(Mirchi_Bhajji) cookbook:deep_fried_chiles_filled_with_chickpea_flour_(mirchi_bhajji) url https://en.wikibooks.org/wiki/Cookbook:Mirchi_bhajji cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) name "Deep Fried Chiles Stuffed with Potato (Mirchi Bada)" cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) name "Mirchi Bada" cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeCategory category:appetizer_recipes cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeCategory category:chile_recipes cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeCategory category:deep_fried_recipes cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeCategory category:indian_recipes cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeCategory category:potato_recipes cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeCuisine cookbook:cuisine_of_india cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeIngredient "Boiled potatoes" cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeIngredient "Large green chiles" cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) recipeInstructions ["Slit the peppers, remove seeds and set aside.","Boil potatoes in salted water. Peel and mash them well. Add chili powder, chaat masala and coriander leaves. Mix well.","Make a thick batter with the flour, water, turmeric powder and salt.","Fill the chiles with the potato mix. Dip the filled peppers in the batter till they are completely covered. Fry them in preheated oil until they turn golden brown."] cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) type cookbook:recipes cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chiles_Stuffed_with_Potato_(Mirchi_Bada) cookbook:deep_fried_chiles_stuffed_with_potato_(mirchi_bada) url https://en.wikibooks.org/wiki/Cookbook:Mirchi_Bada cookbook:deep_fried label "deep fried" cookbook:deep_fried_lentil_dough_balls_(punugu) label "punugu" cookbook:deep_fried_lentil_dough_balls_(punugu) name "Deep Fried Lentil Dough Balls (Punugu)" cookbook:deep_fried_lentil_dough_balls_(punugu) name "Punugu" cookbook:deep_fried_lentil_dough_balls_(punugu) recipeCategory category:deep_fried_recipes cookbook:deep_fried_lentil_dough_balls_(punugu) recipeCategory category:indian_recipes cookbook:deep_fried_lentil_dough_balls_(punugu) recipeCuisine cookbook:cuisine_of_india cookbook:deep_fried_lentil_dough_balls_(punugu) recipeIngredient "1 cup flour - add water to batter and mix in the flour" cookbook:deep_fried_lentil_dough_balls_(punugu) recipeIngredient "1 cup rice rava - soak and mix with batter" cookbook:deep_fried_lentil_dough_balls_(punugu) recipeIngredient "1 cup urad dal - soak and grind make a somewhat loose batter" cookbook:deep_fried_lentil_dough_balls_(punugu) recipeInstructions ["Mix chopped onions, and chillies and salt to the batter. Allow to rise.","Make small balls and deep fry in oil."] cookbook:deep_fried_lentil_dough_balls_(punugu) type cookbook:recipes cookbook:deep_fried_lentil_dough_balls_(punugu) url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Lentil_Dough_Balls_(Punugu) cookbook:deep_fried_lentil_dough_balls_(punugu) url https://en.wikibooks.org/wiki/Cookbook:Punugu cookbook:deep_fried_mars_bar difficulty 3 cookbook:deep_fried_mars_bar label "deep fried mars bar" cookbook:deep_fried_mars_bar name "Deep-fried Mars bar" cookbook:deep_fried_mars_bar name "Deep Fried Mars Bar" cookbook:deep_fried_mars_bar recipeCategory category:chocolate_recipes cookbook:deep_fried_mars_bar recipeCategory category:confection_recipes cookbook:deep_fried_mars_bar recipeCategory category:deep_fried_recipes cookbook:deep_fried_mars_bar recipeCategory category:dessert_recipes cookbook:deep_fried_mars_bar recipeCategory category:medium_difficulty_recipes cookbook:deep_fried_mars_bar recipeCategory category:recipes_with_images cookbook:deep_fried_mars_bar recipeCategory category:recipes_with_metric_units cookbook:deep_fried_mars_bar recipeCategory category:recipes_without_cooking_time cookbook:deep_fried_mars_bar recipeCookingTechnique cookbook:batter cookbook:deep_fried_mars_bar recipeEquipment cookbook:whisk cookbook:deep_fried_mars_bar recipeFoodstuff cookbook:egg cookbook:deep_fried_mars_bar recipeFoodstuff cookbook:flour cookbook:deep_fried_mars_bar recipeFoodstuff cookbook:milk cookbook:deep_fried_mars_bar recipeFoodstuff cookbook:oil_and_fat cookbook:deep_fried_mars_bar recipeFoodstuff cookbook:suet cookbook:deep_fried_mars_bar recipeIngredient "1 cup flour" cookbook:deep_fried_mars_bar recipeIngredient "1 cup milk" cookbook:deep_fried_mars_bar recipeIngredient "1 egg" cookbook:deep_fried_mars_bar recipeIngredient "1 UK or Canadian Mars Bar or 1 US Milky Way Bar" cookbook:deep_fried_mars_bar recipeIngredient "Enough oil to fill the pot or fryer you are using (oil or fat can be used as well as suet for authenticity)" cookbook:deep_fried_mars_bar recipeInstructions ["Chill, but do not freeze, the Mars bar by leaving it in a fridge, or freezer, for a short while.","Mix the milk, flour and egg in a bowl.","Whisk together to create a creamy batter.","Heat the oil.","Coat the Mars bar completely in batter.","Lower into hot oil (around 350-375 degrees Fahrenheit, 175-190 Celsius) and fry until batter is golden brown. (Note: be careful to lower it gently; otherwise the batter may come off)","Serve."] cookbook:deep_fried_mars_bar recipeYield 1 cookbook:deep_fried_mars_bar type cookbook:recipes cookbook:deep_fried_mars_bar url https://en.wikibooks.org/wiki/Cookbook:Deep-fried_Mars_bar cookbook:deep_fried_mars_bar url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Mars_Bar cookbook:deep_fried_pretzels difficulty 2 cookbook:deep_fried_pretzels label "deep fried pretzels" cookbook:deep_fried_pretzels name "Deep Fried Pretzels" cookbook:deep_fried_pretzels recipeCategory category:appetizer_recipes cookbook:deep_fried_pretzels recipeCategory category:deep_fried_recipes cookbook:deep_fried_pretzels recipeCategory category:easy_recipes cookbook:deep_fried_pretzels recipeCategory category:recipes_with_images cookbook:deep_fried_pretzels recipeFoodstuff cookbook:canola_oil cookbook:deep_fried_pretzels recipeFoodstuff cookbook:garlic cookbook:deep_fried_pretzels recipeFoodstuff cookbook:vegetable_oil cookbook:deep_fried_pretzels recipeIngredient "1/4 tsp. Seasoned Salt, Garlic Salt, or Italian Seasoning" cookbook:deep_fried_pretzels recipeIngredient "1 cup Canola Oil or Vegetable Oil" cookbook:deep_fried_pretzels recipeIngredient "2+ Handfuls of Pretzels" cookbook:deep_fried_pretzels recipeYield unlimited servings cookbook:deep_fried_pretzels totalTime "1-2 minutes" cookbook:deep_fried_pretzels type cookbook:recipes cookbook:deep_fried_pretzels url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Pretzels cookbook:deep_fried_turkey difficulty 3 cookbook:deep_fried_turkey label "deep fried turkey" cookbook:deep_fried_turkey name "Deep Fried Turkey" cookbook:deep_fried_turkey recipeCategory category:deep_fried_recipes cookbook:deep_fried_turkey recipeCategory category:gluten-free_recipes cookbook:deep_fried_turkey recipeCategory category:main_course_recipes cookbook:deep_fried_turkey recipeCategory category:medium_difficulty_recipes cookbook:deep_fried_turkey recipeCategory category:southern_u.s._recipes cookbook:deep_fried_turkey recipeCategory category:turkey_recipes cookbook:deep_fried_turkey recipeCookingTechnique cookbook:frying cookbook:deep_fried_turkey recipeCuisine cookbook:louisiana_creole_cuisine cookbook:deep_fried_turkey recipeCuisine cookbook:southern_cuisine cookbook:deep_fried_turkey recipeFoodstuff cookbook:vegetable_oil cookbook:deep_fried_turkey recipeIngredient "10 - 18 pound turkey" cookbook:deep_fried_turkey recipeIngredient "4 gallons peanut oil" cookbook:deep_fried_turkey recipeInstructions ["If frozen, thaw turkey in a safe manner. Remove giblets bag from cavity.","Place turkey on its stand and set it in the dedicated turkey-frying pot.","Pour water into pot until turkey is covered completely and water level is two inches above the turkey.","Remove turkey from water, and mark level of water in pot.","Pour out water (discard). Dry the pot thoroughly and fill to line with peanut oil.","Heat oil in pot over propane burner to 400\u00b0F, by thermometer, in area at least TWENTY FEET FROM ANY BUILDING.","Slowly lower completely thawed, completely drained turkey (on its stand) into oil using the hook with an oven mitt.","The temperature of the oil will decrease to 350\u00b0F. Maintain that temperature closely!","Monitor temperature constantly until heat is turned off. Don't let it drop below 345\u00b0F or go over 355\u00b0F","Fry turkey 3 minutes per pound. Be careful not to over-cook it! If it floats, it's over-done!","Remove turkey using hook with oven mitt.","Check temperature using meat thermometer in deep part of meat, to be at least 160\u00b0F.","Turn off fire and allow to cool completely before even considering moving.","Rest turkey on tray, breasts down, 20-30 minutes before carving."] cookbook:deep_fried_turkey recipeNotes "* '''If you are not willing to perform step #1 of directions, you are not safe to cook using this method.''' * '''If you cannot understand steps #3 through #6, do not use this method.''' * The safest way to thaw a turkey is in the refrigerator. Any other way invites salmonella. " cookbook:deep_fried_turkey recipeYield 20 - 30 cookbook:deep_fried_turkey totalTime "thawing: 3 to 5 days, cooking: 45 minutes to an hour" cookbook:deep_fried_turkey type cookbook:recipes cookbook:deep_fried_turkey url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Turkey cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) label "muthiya" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) name "Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) name "Muthiya" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeIngredient "1/3 cup whole wheat flour (gehun ka atta)" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeIngredient "1 cup chopped methi leaves (fenugreek)" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeIngredient "1 tbsp hot oil" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeIngredient "1 tsp green chilli-ginger paste" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeIngredient "1 tsp sugar" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeIngredient "2 tbsp besan (Bengal gram flour)" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeIngredient "asafoetida (hing)" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeIngredient "oil for deep frying" cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) recipeInstructions ["Combine all the ingredients together in a bowl and mix well.","Divide it into 15 to 20 equal portions and shape each into round balls.","Deep the balls in hot oil in the batches of 10 to 12 on a slow flame till they turn golden brown in colour.","Drain on an absorbent paper and keep aside.<\/text>"] cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) type cookbook:recipes cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) url https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Wheat_and_Chickpea_Flour_Dough_Balls_(Muthiya) cookbook:deep_fried_wheat_and_chickpea_flour_dough_balls_(muthiya) url https://en.wikibooks.org/wiki/Cookbook:Muthiya cookbook:deep_fryer label "deep fryer" cookbook:deep_fryer name "Deep Fryer" cookbook:deep_fryer type cookbook:cookbook/equipment cookbook:deep_fryer url https://en.wikibooks.org/wiki/Cookbook:Deep_Fryer cookbook:deglaze label "deglaze" cookbook:deglazing label "deglaze" cookbook:deglazing label "deglazing" cookbook:deglazing label "fond" cookbook:deglazing name "Deglazing" cookbook:deglazing name "Fond" cookbook:deglazing recipeCategory category:cooking_techniques cookbook:deglazing recipeCategory category:soup_recipes cookbook:deglazing type cookbook:cooking_techniques cookbook:deglazing url https://en.wikibooks.org/wiki/Cookbook:Deglazing cookbook:deglazing url https://en.wikibooks.org/wiki/Cookbook:Fond cookbook:degorging label "degorging" cookbook:degorging name "Degorging" cookbook:degorging recipeCategory category:cooking_techniques cookbook:degorging type cookbook:cooking_techniques cookbook:degorging url https://en.wikibooks.org/wiki/Cookbook:Degorging cookbook:dek_ngoo name "Dek ngoo" cookbook:dek_ngoo recipeIngredient "1 cup of Split pigeon peas" cookbook:dek_ngoo recipeIngredient "Magadi (Rock salt)" cookbook:dek_ngoo recipeIngredient "Peanut butter" cookbook:dek_ngoo recipeIngredient "Salt" cookbook:dek_ngoo recipeInstructions ["Soak split pigeon peas in 1.5ml of warm water for 1hr","The peas should be plumped up and soft and the covers that were on some of them should be coming off.","Sieve the water into sauce pan (all the flavor is in there), put the water on the stove to start boiling.","Wash the peas remove all the covers, they will float easily because of the earlier soaking. Put the peas in to the water you placed on the stove add salt and rock salt","Let it boil until the peas are mushy.","There will be a froth foaming at the top while it boils remove it with a ladle.","When the peas are mushy add peanut butter and mix-There is a special contraption we use called ugwech, but you had use a hand blender it is easier on the muscles and quicker results.","The peanut will make the soup thick so please add to your satisfaction for thick or thin.","If it becomes too thick you can add HOT water to loosen the mixture.<\/text>"] cookbook:dek_ngoo type cookbook:recipes cookbook:dek_ngoo url https://en.wikibooks.org/wiki/Cookbook:Dek_ngoo cookbook:delicious_pumpkin_pie difficulty 2 cookbook:delicious_pumpkin_pie name "Delicious Pumpkin Pie" cookbook:delicious_pumpkin_pie recipeCategory category:american_recipes cookbook:delicious_pumpkin_pie recipeCategory category:baking_recipes cookbook:delicious_pumpkin_pie recipeCategory category:dessert_recipes cookbook:delicious_pumpkin_pie recipeCategory category:easy_recipes cookbook:delicious_pumpkin_pie recipeCategory category:pie_recipes cookbook:delicious_pumpkin_pie recipeCategory category:pumpkin_recipes cookbook:delicious_pumpkin_pie recipeCategory category:recipes_with_metric_units cookbook:delicious_pumpkin_pie recipeCategory category:thanksgiving_recipes cookbook:delicious_pumpkin_pie recipeCategory category:vegetarian_recipes cookbook:delicious_pumpkin_pie recipeCuisine cookbook:cuisine_of_the_united_states cookbook:delicious_pumpkin_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:delicious_pumpkin_pie recipeCuisine cookbook:new_england_cuisine cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:cinnamon cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:clove cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:egg cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:ginger cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:milk cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:pumpkin cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:salt cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:sugar cookbook:delicious_pumpkin_pie recipeFoodstuff cookbook:whipped_cream cookbook:delicious_pumpkin_pie recipeIngredient "¾ cup (180g) granulated sugar" cookbook:delicious_pumpkin_pie recipeIngredient "¼ teaspoon ground cloves" cookbook:delicious_pumpkin_pie recipeIngredient "½ teaspoon ground ginger" cookbook:delicious_pumpkin_pie recipeIngredient "½ teaspoon salt" cookbook:delicious_pumpkin_pie recipeIngredient "1 can (12 fluid ounces - 350ml) evaporated milk" cookbook:delicious_pumpkin_pie recipeIngredient "1 can (15 ounces - 425g) pumpkin" cookbook:delicious_pumpkin_pie recipeIngredient "1 teaspoon ground cinnamon" cookbook:delicious_pumpkin_pie recipeIngredient "1 unbaked nine inch pie shell" cookbook:delicious_pumpkin_pie recipeIngredient "2 large eggs" cookbook:delicious_pumpkin_pie recipeIngredient "'''NOTE:''' 1¾ teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves; however, the taste will be slightly different." cookbook:delicious_pumpkin_pie recipeIngredient "whipped cream" cookbook:delicious_pumpkin_pie recipeInstructions ["Preheat oven to 425\u00b0F (210c)","Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.","Pour into the unbaked pie shell.","Bake at 425\u00b0F (210c) for 15 minutes. Reduce temperature to 350\u00b0F (180c) 40-50 minutes or until knife inserted near center come out clean. Cool on wire rack 2 hours.","Let cool and serve.","Top with whipped cream before serving."] cookbook:delicious_pumpkin_pie recipeYield 8 cookbook:delicious_pumpkin_pie totalTime "55-65 minutes<br>2 hours cooling" cookbook:delicious_pumpkin_pie type cookbook:recipes cookbook:delicious_pumpkin_pie url https://en.wikibooks.org/wiki/Cookbook:Delicious_Pumpkin_Pie cookbook:deli_roll_bread difficulty 3 cookbook:deli_roll_bread name "Deli Roll Bread" cookbook:deli_roll_bread recipeCategory category:american_recipes cookbook:deli_roll_bread recipeCategory category:baking_recipes cookbook:deli_roll_bread recipeCategory category:bread_recipes cookbook:deli_roll_bread recipeCategory category:camping_recipes cookbook:deli_roll_bread recipeCategory category:inexpensive_recipes cookbook:deli_roll_bread recipeCategory category:medium_difficulty_recipes cookbook:deli_roll_bread recipeCategory category:recipes_with_metric_units cookbook:deli_roll_bread recipeCategory category:vegetarian_recipes cookbook:deli_roll_bread recipeCookingTechnique cookbook:baking cookbook:deli_roll_bread recipeCuisine cookbook:cuisine_of_the_united_states cookbook:deli_roll_bread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:deli_roll_bread recipeCuisine cookbook:new_england_cuisine cookbook:deli_roll_bread recipeEquipment cookbook:dutch_oven cookbook:deli_roll_bread recipeInstructions ["Stir yeast and sugar into warm water. Let stand until bubbly.","Add the salt and about half the flour so the dough can be handled.","Knead on lightly floured surface until smooth and elastic, adding flour only if necessary.","Cover the ball of dough and let sit 10-15 minutes.","Roll into 14x16-inch rectangle.","Spread with slivered pepperoni, cheese, and herbs of your choice.","Sprinkle liberally with fresh grated black pepper.","Roll as you would a jellyroll, sealing edge by pinching. Form the roll into a circle.","Put in 14-inch Dutch oven.","Let rise.","Place 11 charcoal briquettes on bottom and 17 on top.","Time\/temperature: see "Notes" below.","Brush with melted butter.","Place in a well-greased round pan. A cast iron fry pan works well.","Let rise for one hour.","Bake at 375\u00b0F for one hour.","Brush with melted butter."] cookbook:deli_roll_bread recipeNotes "* Rising bread requires warmth. Cool or dry weather inhibits the process. When outside temperatures are too cool for breads to rise, place 3-4 hot coals on top of the oven with bread inside. If it's windy, provide a windbreak. * Start baking breads slightly before reaching the "double" stage. As the oven heats, the dough continues to rise. Have the bottom heat ready to go when the bread is. Add top heat immediately. When bread is \u2154 baked, take off bottom heat. " cookbook:deli_roll_bread recipeYield 1 pound cookbook:deli_roll_bread totalTime "prep ½ hour<br>rise 1 hour<br>bake ½ hour" cookbook:deli_roll_bread type cookbook:recipes cookbook:deli_roll_bread url https://en.wikibooks.org/wiki/Cookbook:Deli_Roll_Bread cookbook:deli_roll recipeCategory category:bread_recipes cookbook:deli_roll type cookbook:recipes cookbook:deluxe_burgers difficulty 2 cookbook:deluxe_burgers name "Deluxe Burgers" cookbook:deluxe_burgers recipeCategory category:bacon_recipes cookbook:deluxe_burgers recipeCategory category:cheese_recipes cookbook:deluxe_burgers recipeCategory category:easy_recipes cookbook:deluxe_burgers recipeCategory category:garlic_recipes cookbook:deluxe_burgers recipeCategory category:grilled_recipes cookbook:deluxe_burgers recipeCategory category:ground_beef_recipes cookbook:deluxe_burgers recipeCategory category:hamburger_recipes cookbook:deluxe_burgers recipeCategory category:mushroom_recipes cookbook:deluxe_burgers recipeCategory category:onion_recipes cookbook:deluxe_burgers recipeCategory category:sandwich_recipes cookbook:deluxe_burgers recipeCookingTechnique cookbook:chopping cookbook:deluxe_burgers recipeFoodstuff cookbook:bacon cookbook:deluxe_burgers recipeFoodstuff cookbook:beef cookbook:deluxe_burgers recipeFoodstuff cookbook:cheddar_cheese cookbook:deluxe_burgers recipeFoodstuff cookbook:garlic cookbook:deluxe_burgers recipeFoodstuff cookbook:lettuce cookbook:deluxe_burgers recipeFoodstuff cookbook:mushroom cookbook:deluxe_burgers recipeFoodstuff cookbook:mustard cookbook:deluxe_burgers recipeFoodstuff cookbook:onion cookbook:deluxe_burgers recipeFoodstuff cookbook:pepper cookbook:deluxe_burgers recipeFoodstuff cookbook:pickle cookbook:deluxe_burgers recipeFoodstuff cookbook:salt cookbook:deluxe_burgers recipeFoodstuff cookbook:tomato cookbook:deluxe_burgers recipeIngredient "¼ cup mayonnaise" cookbook:deluxe_burgers recipeIngredient "½ teaspoon garlic salt" cookbook:deluxe_burgers recipeIngredient "½ teaspoon pepper" cookbook:deluxe_burgers recipeIngredient "1½ pound ground beef" cookbook:deluxe_burgers recipeIngredient "3 tablespoon finely chopped onion" cookbook:deluxe_burgers recipeIngredient "4 ounce (1 cup) shredded cheddar cheese" cookbook:deluxe_burgers recipeIngredient "6 split hamburger buns" cookbook:deluxe_burgers recipeIngredient "6 strips of bacon, cooked well done and crumbled" cookbook:deluxe_burgers recipeIngredient "⅓ cup canned sliced mushrooms" cookbook:deluxe_burgers recipeInstructions ["Mix beef, garlic salt, onion, and pepper thoroughly in a bowl.","Shape hamburger mixture into 6 patties, about \u00be-inch thick.","Mix bacon, cheese, mayonnaise, and mushrooms together and store in the refrigerator or cooler.","Cook burgers on the grill, covered, for 5 or 7 minutes on each side.","During the last 3 minutes, put \u00bc cup cheese mixture on top of each burger."] cookbook:deluxe_burgers recipeNotes "* Serve on buns, if desired. * And of course, garnish with lettuce and tomato slices. * Have available the usual: ketchup, mustard, and pickle relish. " cookbook:deluxe_burgers recipeYield 6 cookbook:deluxe_burgers totalTime "20 minutes" cookbook:deluxe_burgers type cookbook:recipes cookbook:deluxe_burgers url https://en.wikibooks.org/wiki/Cookbook:Deluxe_Burgers cookbook:demerara_sugar label "demerara sugar" cookbook:demerara_sugar name "Demerara Sugar" cookbook:demerara_sugar type cookbook:ingredients cookbook:demerara_sugar type cookbook:sweeteners cookbook:demerara_sugar url https://en.wikibooks.org/wiki/Cookbook:Demerara_Sugar cookbook:demi-glace name "Demi-glace" cookbook:demi-glace recipeCategory category:french_recipes cookbook:demi-glace recipeCategory category:sauce_recipes cookbook:demi-glace recipeCategory category:stock_recipes cookbook:demi-glace recipeCuisine cookbook:cuisine_of_france cookbook:demi-glace recipeFoodstuff cookbook:brown_stock cookbook:demi-glace recipeFoodstuff cookbook:madeira_wine cookbook:demi-glace recipeFoodstuff cookbook:sherry cookbook:demi-glace recipeIngredient "¼ cup Madeira or sherry" cookbook:demi-glace recipeIngredient "3 cups sauce espagnole" cookbook:demi-glace recipeIngredient "4 cups brown stock" cookbook:demi-glace recipeInstructions ["Mix the sauce espagnole and the brown stock together in a heavy pot.","Set over low heat and reduce by two thirds.","Remove from the heat and add the Madeira or sherry."] cookbook:demi-glace type cookbook:ingredients cookbook:demi-glace url https://en.wikibooks.org/wiki/Cookbook:Demi-glace cookbook:democratic_republic_of_the_congo type cookbook:cuisines cookbook:democratic_republic_of_the_congo type cookbook:cuisines_by_country cookbook:denci label "denci ( dentix - a kind of bream)" cookbook:denver_crunch difficulty 3 cookbook:denver_crunch label "denver crunch" cookbook:denver_crunch name "Denver Crunch" cookbook:denver_crunch recipeCategory category:baking_recipes cookbook:denver_crunch recipeCategory category:cream_cheese_recipes cookbook:denver_crunch recipeCategory category:dessert_recipes cookbook:denver_crunch recipeCategory category:fruit_recipes cookbook:denver_crunch recipeCategory category:medium_difficulty_recipes cookbook:denver_crunch recipeCategory category:recipes_without_cooking_time cookbook:denver_crunch recipeFoodstuff cookbook:brown_sugar cookbook:denver_crunch recipeFoodstuff cookbook:butter cookbook:denver_crunch recipeFoodstuff cookbook:cream_cheese cookbook:denver_crunch recipeFoodstuff cookbook:flour cookbook:denver_crunch recipeFoodstuff cookbook:pecan cookbook:denver_crunch recipeFoodstuff cookbook:powdered_sugar cookbook:denver_crunch recipeFoodstuff cookbook:vanilla cookbook:denver_crunch recipeIngredient "11 oz. cream cheese" cookbook:denver_crunch recipeIngredient "1 cup butter" cookbook:denver_crunch recipeIngredient "1 cup chopped pecans" cookbook:denver_crunch recipeIngredient "1 cup powdered sugar" cookbook:denver_crunch recipeIngredient "1 tsp. vanilla" cookbook:denver_crunch recipeIngredient "2 cup brown sugar" cookbook:denver_crunch recipeIngredient "2 cups flour" cookbook:denver_crunch recipeIngredient "fruit filling" cookbook:denver_crunch recipeYield 8 cookbook:denver_crunch type cookbook:recipes cookbook:denver_crunch url https://en.wikibooks.org/wiki/Cookbook:Denver_Crunch cookbook:denver_omelet label "denver omelet" cookbook:denver_omelet name "Denver Omelet" cookbook:denver_omelet recipeCategory category:american_recipes cookbook:denver_omelet recipeCategory category:breakfast_recipes cookbook:denver_omelet recipeCategory category:egg_recipes cookbook:denver_omelet recipeCategory category:omelette_recipes cookbook:denver_omelet recipeCategory category:pan_fried_recipes cookbook:denver_omelet recipeCookingTechnique cookbook:browning cookbook:denver_omelet recipeCookingTechnique cookbook:sautéing cookbook:denver_omelet recipeCuisine cookbook:cuisine_of_the_united_states cookbook:denver_omelet recipeCuisine cookbook:louisiana_creole_cuisine cookbook:denver_omelet recipeCuisine cookbook:new_england_cuisine cookbook:denver_omelet recipeEquipment cookbook:frying_pan cookbook:denver_omelet recipeEquipment cookbook:griddle cookbook:denver_omelet recipeInstructions ["Melt butter in a large skillet or on a griddle.","Saut\u00e9 onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque.","In a small bowl, whip the eggs lightly. Add salt, pepper, and hot sauce if desired.","Slowly stir the eggs into the mixture in the skillet.","Lightly brown on one side.","Turn over and lightly brown other side."] cookbook:denver_omelet type cookbook:recipes cookbook:denver_omelet url https://en.wikibooks.org/wiki/Cookbook:Denver_Omelet cookbook:dereniówka name "Dereniówka" cookbook:dereniówka recipeCategory category:beverage_recipes cookbook:dereniówka recipeCategory category:polish_recipes cookbook:dereniówka recipeCuisine cookbook:cuisine_of_poland cookbook:dereniówka type cookbook:recipes cookbook:dereniówka url https://en.wikibooks.org/wiki/Cookbook:Dereniówka cookbook:desert_rubbed_strip_steaks name "Desert Rubbed Strip Steaks" cookbook:desert_rubbed_strip_steaks recipeCategory category:beef_recipes cookbook:desert_rubbed_strip_steaks recipeCategory category:chile_recipes cookbook:desert_rubbed_strip_steaks recipeCategory category:coriander_recipes cookbook:desert_rubbed_strip_steaks recipeCategory category:cumin_recipes cookbook:desert_rubbed_strip_steaks recipeCategory category:grilled_recipes cookbook:desert_rubbed_strip_steaks recipeCategory category:main_course_recipes cookbook:desert_rubbed_strip_steaks recipeCategory category:spice_mix_recipes cookbook:desert_rubbed_strip_steaks recipeIngredient "1/4 tsp freshly ground cumin" cookbook:desert_rubbed_strip_steaks recipeIngredient "1 tbs freshly ground coriander (that's the seeds, cause I'm American)" cookbook:desert_rubbed_strip_steaks recipeIngredient "1 tbs red pepper flake" cookbook:desert_rubbed_strip_steaks recipeIngredient "1 tsp freshly ground black pepper" cookbook:desert_rubbed_strip_steaks recipeIngredient "1 tsp ground ginger" cookbook:desert_rubbed_strip_steaks recipeIngredient "1 tsp salt" cookbook:desert_rubbed_strip_steaks recipeIngredient "2 tsp dried rosemary" cookbook:desert_rubbed_strip_steaks recipeIngredient "4 (6-8 ounce) New York strip steaks, 1-1 1/4 inches thick" cookbook:desert_rubbed_strip_steaks recipeIngredient "Olive oil" cookbook:desert_rubbed_strip_steaks recipeInstructions ["Brush steak with olive oil. Set aside.","Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.","Preheat kettle grill with a chimney starter. Add steaks and cook about 4-5 minutes per side for medium rare, or to desired doneness.","Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.<\/text>"] cookbook:desert_rubbed_strip_steaks type cookbook:recipes cookbook:desert_rubbed_strip_steaks url https://en.wikibooks.org/wiki/Cookbook:Desert_Rubbed_Strip_Steaks cookbook:dessert#cakes,_cupcakes label "cake" cookbook:dessert label "dessert" cookbook:dessert label "desserts" cookbook:dessert label "pastries and desserts" cookbook:dessert name "Dessert" cookbook:dessert name "Desserts" cookbook:dessert#pies,_tarts label "pie" cookbook:dessert recipeCategory category:dessert_recipes cookbook:dessert_spoon label "dessert spoon" cookbook:dessert_spoon name "Dessert Spoon" cookbook:dessert_spoon type cookbook:cookbook/equipment cookbook:dessert_spoon url https://en.wikibooks.org/wiki/Cookbook:Dessert_Spoon cookbook:dessert type cookbook:recipes cookbook:dessert url https://en.wikibooks.org/wiki/Cookbook:Dessert cookbook:dessert url https://en.wikibooks.org/wiki/Cookbook:Desserts cookbook:deviled_eggs difficulty 2 cookbook:deviled_eggs label "deviled eggs" cookbook:deviled_eggs name "Deviled Eggs" cookbook:deviled_eggs recipeCategory category:appetizer_recipes cookbook:deviled_eggs recipeCategory category:boiled_recipes cookbook:deviled_eggs recipeCategory category:easy_recipes cookbook:deviled_eggs recipeCategory category:egg_recipes cookbook:deviled_eggs recipeCategory category:holiday_recipes cookbook:deviled_eggs recipeCategory category:mayonnaise_recipes cookbook:deviled_eggs recipeCategory category:side_dish_recipes cookbook:deviled_eggs recipeFoodstuff cookbook:egg cookbook:deviled_eggs recipeFoodstuff cookbook:mustard cookbook:deviled_eggs recipeFoodstuff cookbook:paprika cookbook:deviled_eggs recipeIngredient "eggs, depending on appetite and number of people" cookbook:deviled_eggs recipeIngredient "Mayonnaise, depending on desired texture and taste" cookbook:deviled_eggs recipeIngredient "Mustard to taste" cookbook:deviled_eggs recipeIngredient "Paprika to taste" cookbook:deviled_eggs recipeYield 3 cookbook:deviled_eggs totalTime "35-45 minutes" cookbook:deviled_eggs type cookbook:recipes cookbook:deviled_eggs url https://en.wikibooks.org/wiki/Cookbook:Deviled_Eggs cookbook:dharwad_pedha name "Dharwad pedha" cookbook:dharwad_pedha recipeIngredient "Cardamom powder" cookbook:dharwad_pedha recipeIngredient "Milk" cookbook:dharwad_pedha recipeIngredient "Pure cow ghee" cookbook:dharwad_pedha recipeIngredient "Sugar" cookbook:dharwad_pedha recipeInstructions ["Boil milk (full fat milk) fully and then turn into low flame.","Keep adding one tablespoon of lime juice until the milk solidifies and greenish water will be left aside.","After the milk solidifies, filter it using cloth. This is nothing but paneer.","Take the paneer and start frying in a pan, adding little ghee as necessary.","With a spoon, press the paneer until it becomes small grains. After this process is done in 10-15 mins in low flame, remove it.","Add half a cup milk and eight tablespoons sugar. Make it into a paste and transfer it to the frying pan.","Start cooking on medium heat very very patiently with nonstop stirring. Keep adding little milk if you see it is dry.","When it becomes brown and granular, remove this peda mixture from pan. It takes sometime as long as 1.5 hours to reach this consistency.","Add cardamom powder to this mixture and let it cool down.","Once it is cools to normal temperature, mix it in grinder. If it is dry to make it into round pedas, add 2-3 tablespoon of milk and mix.","Once done, roll into uneven oval shaped pedha, garnish it with little sugar.","http:\/\/nativebag.in\/dharwad<\/text>"] cookbook:dharwad_pedha type cookbook:recipes cookbook:dharwad_pedha url https://en.wikibooks.org/wiki/Cookbook:Dharwad_pedha cookbook:dhokla difficulty 2 cookbook:dhokla name "Dhokla" cookbook:dhokla recipeCategory category:easy_recipes cookbook:dhokla recipeCategory category:gluten-free_recipes cookbook:dhokla recipeCategory category:indian_recipe cookbook:dhokla recipeCategory category:indian_recipes cookbook:dhokla recipeCategory category:inexpensive_recipes cookbook:dhokla recipeCategory category:lentil_recipes cookbook:dhokla recipeCategory category:recipes_with_images cookbook:dhokla recipeCategory category:side_dish_recipes cookbook:dhokla recipeCategory category:snacks_recipes cookbook:dhokla recipeCategory category:steamed_recipes cookbook:dhokla recipeCuisine cookbook:cuisine_of_india cookbook:dhokla recipeIngredient "1 1/2 cup of warm water" cookbook:dhokla recipeIngredient "1/2 tsp of soda bi-carbonate (baking soda)" cookbook:dhokla recipeIngredient "1/4 cup of black gram skinless (urad dal)" cookbook:dhokla recipeIngredient "1/4 cup of yogurt" cookbook:dhokla recipeIngredient "1 cup of rice" cookbook:dhokla recipeIngredient "1 one-inch piece ginger" cookbook:dhokla recipeIngredient "1 tbsp of lemon juice" cookbook:dhokla recipeIngredient "2 tbsp of coriander leaves" cookbook:dhokla recipeIngredient "2 tbsp of oil" cookbook:dhokla recipeIngredient "4 green chillies" cookbook:dhokla recipeIngredient "Salt to taste" cookbook:dhokla recipeInstructions ["Roast the rice and the dal on medium heat for four to five minutes.","Allow it to cool and then grind into a semi-coarse powder.","Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl.","Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.","Add salt and let it ferment for eight to ten hours.","Make a paste of ginger and green chillies.","Once fermented, mix the ginger, green chilli paste with the batter.","Grease the dhokla platter or a thali.","Boil water in the steamer\/boiler.","Pour half of the batter in another vessel.","In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. #Add this to the batter and mix well.","Repeat this for the remaining batter just before putting it in the steamer.","Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. #Check with a knife. If the knife comes out clean, it is cooked.","Sprinkle some finely chopped coriander leaves and serve hot with green Chutney."] cookbook:dhokla recipeNotes "*This is NOT Khaman. Khaman is a variation of Dhokla but made with Besan or Chickpea flour. It is fluffy while Dhokla is flat. " cookbook:dhokla recipeYield 4 pieces cookbook:dhokla totalTime "1 hour" cookbook:dhokla type cookbook:recipes cookbook:dhokla url https://en.wikibooks.org/wiki/Cookbook:Dhokla cookbook:diana's_candied_sweet_potatoes difficulty 2 cookbook:diana's_candied_sweet_potatoes label "candied sweet potatoes (diana's)" cookbook:diana's_candied_sweet_potatoes label "diana's candied sweet potatoes" cookbook:diana's_candied_sweet_potatoes name "Diana's Candied Sweet Potatoes" cookbook:diana's_candied_sweet_potatoes recipeCategory category:apple_recipes cookbook:diana's_candied_sweet_potatoes recipeCategory category:baked_recipes cookbook:diana's_candied_sweet_potatoes recipeCategory category:baking_recipes cookbook:diana's_candied_sweet_potatoes recipeCategory category:dessert_recipes cookbook:diana\'s_candied_sweet_potatoes recipeCategory category:dessert_recipes cookbook:diana\'s_candied_sweet_potatoes recipeCategory category:easy_recipes cookbook:diana\'s_candied_sweet_potatoes recipeCategory category:gluten-free_recipes cookbook:diana's_candied_sweet_potatoes recipeCategory category:side_dish_recipes cookbook:diana's_candied_sweet_potatoes recipeCategory category:southern_u.s._recipes cookbook:diana\'s_candied_sweet_potatoes recipeCategory category:southern_u.s._recipes cookbook:diana's_candied_sweet_potatoes recipeCategory category:sweet_potato_recipes cookbook:diana\'s_candied_sweet_potatoes recipeCategory category:sweet_potato_recipes cookbook:diana's_candied_sweet_potatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:diana\'s_candied_sweet_potatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:diana's_candied_sweet_potatoes recipeCuisine cookbook:southern_cuisine cookbook:diana\'s_candied_sweet_potatoes recipeCuisine cookbook:southern_cuisine cookbook:diana's_candied_sweet_potatoes recipeFoodstuff cookbook:apple cookbook:diana's_candied_sweet_potatoes recipeFoodstuff cookbook:butter cookbook:diana's_candied_sweet_potatoes recipeFoodstuff cookbook:honey cookbook:diana's_candied_sweet_potatoes recipeFoodstuff cookbook:raisin cookbook:diana's_candied_sweet_potatoes recipeFoodstuff cookbook:sweet_potato cookbook:diana's_candied_sweet_potatoes recipeIngredient "1/2 cup raisins" cookbook:diana's_candied_sweet_potatoes recipeIngredient "2 Tablespoons honey" cookbook:diana's_candied_sweet_potatoes recipeIngredient "3 Tablespoons apple juice or cider" cookbook:diana's_candied_sweet_potatoes recipeIngredient "3 Tablespoons melted butter" cookbook:diana's_candied_sweet_potatoes recipeIngredient "4 Granny Smith apples, peeled, cored, and sliced" cookbook:diana's_candied_sweet_potatoes recipeIngredient "4 medium sweet potatoes, peeled and sliced" cookbook:diana's_candied_sweet_potatoes recipeInstructions ["Arrange sliced sweet potatoes, apples, and raisins in a greased 2-quart baking dish.","Mix the liquids and butter together.","Pour liquid mixture over the dish's contents.","Cover with foil and bake at 350\u00b0 for 30 to 45 minutes, until sweet potatoes are tender and glazed"] cookbook:diana's_candied_sweet_potatoes recipeYield varies cookbook:diana's_candied_sweet_potatoes totalTime "60 minutes" cookbook:diana's_candied_sweet_potatoes type cookbook:recipes cookbook:diana\'s_candied_sweet_potatoes type cookbook:recipes cookbook:diana's_candied_sweet_potatoes url https://en.wikibooks.org/wiki/Cookbook:Diana's_Candied_Sweet_Potatoes cookbook:dice label "dice" cookbook:dice label "diced" cookbook:dice label "finely diced" cookbook:dice name "Dice" cookbook:dice recipeCategory category:food_preparation_methods cookbook:dice type cookbook:cooking_techniques cookbook:dice type cookbook:food_preparation_methods cookbook:dice url https://en.wikibooks.org/wiki/Cookbook:Dice cookbook:dicing label "diced" cookbook:digestive_biscuit label "digestive" cookbook:digestive_biscuit label "digestive biscuit" cookbook:dijon_mustard label "dijon" cookbook:dijon_mustard label "''dijon mustard''" cookbook:dijon_mustard label "dijon mustard" cookbook:dijon_mustard label "dijon-style mustard" cookbook:dijon_mustard name "Dijon Mustard" cookbook:dijon_mustard recipeCategory category:herbs_and_spices cookbook:dijon_mustard type cookbook:ingredients cookbook:dijon_mustard type cookbook:spices_and_herbs cookbook:dijon_mustard url https://en.wikibooks.org/wiki/Cookbook:Dijon_Mustard cookbook:dill_cucumber_salad label "dill cucumber salad" cookbook:dill_cucumber_salad name "Dill Cucumber Salad" cookbook:dill_cucumber_salad recipeCategory category:cucumber_recipes cookbook:dill_cucumber_salad recipeCategory category:dill_recipes cookbook:dill_cucumber_salad recipeCategory category:salad_recipes cookbook:dill_cucumber_salad recipeCategory category:sour_cream_recipes cookbook:dill_cucumber_salad recipeFoodstuff cookbook:cider_vinegar cookbook:dill_cucumber_salad recipeFoodstuff cookbook:cucumber cookbook:dill_cucumber_salad recipeFoodstuff cookbook:dill cookbook:dill_cucumber_salad recipeFoodstuff cookbook:garlic_powder cookbook:dill_cucumber_salad recipeFoodstuff cookbook:onion cookbook:dill_cucumber_salad recipeFoodstuff cookbook:salt cookbook:dill_cucumber_salad recipeFoodstuff cookbook:sour_cream cookbook:dill_cucumber_salad recipeFoodstuff cookbook:sugar cookbook:dill_cucumber_salad recipeIngredient "1/2 cup reduced fat sour cream" cookbook:dill_cucumber_salad recipeIngredient "1/2 cup sliced onion" cookbook:dill_cucumber_salad recipeIngredient "1/2 tsp. salt" cookbook:dill_cucumber_salad recipeIngredient "1 tsp. sugar" cookbook:dill_cucumber_salad recipeIngredient "2 Tbsp. cider vinegar" cookbook:dill_cucumber_salad recipeIngredient "3/4 tsp. dill weed" cookbook:dill_cucumber_salad recipeIngredient "3/4 tsp. garlic powder" cookbook:dill_cucumber_salad recipeIngredient "3 medium cucumber, sliced" cookbook:dill_cucumber_salad type cookbook:recipes cookbook:dill_cucumber_salad url https://en.wikibooks.org/wiki/Cookbook:Dill_Cucumber_Salad cookbook:dill label "dill" cookbook:dill label "dills" cookbook:dill label "dill seed" cookbook:dill label "dill seeds" cookbook:dill label "dill weed" cookbook:dill name "Dill" cookbook:dill recipeCategory category:dill_recipes cookbook:dill type cookbook:ingredients cookbook:dill type cookbook:spices_and_herbs cookbook:dill url https://en.wikibooks.org/wiki/Cookbook:Dill cookbook:dim_sum label "dim sum" cookbook:dinner label "dinner" cookbook:dinner name "Dinner" cookbook:dinner recipeCategory category:meals cookbook:dinner type cookbook:meals cookbook:dinner type cookbook:recipes cookbook:dinner url https://en.wikibooks.org/wiki/Cookbook:Dinner cookbook:dinuguan difficulty 2 cookbook:dinuguan label "dinuguan" cookbook:dinuguan name "Dinuguan" cookbook:dinuguan recipeCategory category:boiled_recipes cookbook:dinuguan recipeCategory category:easy_recipes cookbook:dinuguan recipeCategory category:filipino_recipes cookbook:dinuguan recipeCategory category:pork_recipes cookbook:dinuguan recipeCategory category:recipes_with_metric_units cookbook:dinuguan recipeCategory category:stew_recipes cookbook:dinuguan recipeCookingTechnique cookbook:boiling cookbook:dinuguan recipeCookingTechnique cookbook:purée cookbook:dinuguan recipeCookingTechnique cookbook:sautéing cookbook:dinuguan recipeCookingTechnique cookbook:simmering cookbook:dinuguan recipeCuisine cookbook:cuisine_of_the_philippines cookbook:dinuguan recipeEquipment cookbook:food_processor cookbook:dinuguan recipeEquipment cookbook:frying_pan cookbook:dinuguan recipeEquipment cookbook:pots_and_pans cookbook:dinuguan recipeFoodstuff cookbook:garlic cookbook:dinuguan recipeFoodstuff cookbook:jalapeño cookbook:dinuguan recipeFoodstuff cookbook:lard cookbook:dinuguan recipeFoodstuff cookbook:onion cookbook:dinuguan recipeFoodstuff cookbook:peanut_oil cookbook:dinuguan recipeFoodstuff cookbook:pork cookbook:dinuguan recipeFoodstuff cookbook:salt cookbook:dinuguan recipeFoodstuff cookbook:vinegar cookbook:dinuguan recipeFoodstuff cookbook:water cookbook:dinuguan recipeIngredient "½ cup (120ml) vinegar mixed with 1 cup (240ml) water and 1 tablespoon salt" cookbook:dinuguan recipeIngredient "1½ cups (360ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets)" cookbook:dinuguan recipeIngredient "1 medium-sized yellow onion, peeled and sliced" cookbook:dinuguan recipeIngredient "2 hot jalapeño peppers, seeded and chopped" cookbook:dinuguan recipeIngredient "3 cloves garlic, peeled and crushed" cookbook:dinuguan recipeIngredient "3 cups (700g) cubed boneless pork butt with fat (&frac12;-inch cubes)" cookbook:dinuguan recipeIngredient "3 tablespoons lard or peanut oil" cookbook:dinuguan recipeInstructions ["Place the pork in a 4-quart (560ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.","Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.","Heat a frying pan and add the lard or oil.","When the oil is hot enough, saut\u00e9 the onion and garlic until the onion appears translucent. Remove from heat.","Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.","Pur\u00e9e the pork blood in a food processor.","Add the blood to the pork gradually while stirring the mixture. Bring to a boil.","Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot."] cookbook:dinuguan recipeYield 10 cookbook:dinuguan totalTime "2 hours" cookbook:dinuguan type cookbook:recipes cookbook:dinuguan url https://en.wikibooks.org/wiki/Cookbook:Dinuguan cookbook:dirt_pudding label "dirt pudding" cookbook:dirt_pudding name "Dirt Pudding" cookbook:dirt_pudding recipeCategory category:chocolate_recipes cookbook:dirt_pudding recipeCategory category:pudding_and_custard_recipes cookbook:dirt_pudding recipeCategory category:recipes_with_metric_units cookbook:dirt_pudding recipeFoodstuff cookbook:milk cookbook:dirt_pudding recipeIngredient "1 12 oz tub (320g) Whipped Topping, thawed" cookbook:dirt_pudding recipeIngredient "1 16 oz pkg. (450g) Chocolate sandwich cookies, crushed" cookbook:dirt_pudding recipeIngredient "2 pkgs. (4 serving size) vanilla Instant Pudding" cookbook:dirt_pudding recipeIngredient "3½ cups (840ml) cold milk" cookbook:dirt_pudding type cookbook:recipes cookbook:dirt_pudding url https://en.wikibooks.org/wiki/Cookbook:Dirt_Pudding cookbook:dirty_rice label "dirty rice" cookbook:dirty_rice name "Dirty rice" cookbook:dirty_rice recipeCategory category:boiled_recipes cookbook:dirty_rice recipeCategory category:chicken_recipes cookbook:dirty_rice recipeCategory category:liver_recipes cookbook:dirty_rice recipeCategory category:louisiana_recipes cookbook:dirty_rice recipeCategory category:recipes_with_metric_units cookbook:dirty_rice recipeCategory category:rice_recipes cookbook:dirty_rice recipeCategory category:side_dish_recipes cookbook:dirty_rice recipeCookingTechnique cookbook:browning cookbook:dirty_rice recipeCookingTechnique cookbook:mincing cookbook:dirty_rice recipeCookingTechnique cookbook:purée cookbook:dirty_rice recipeCuisine cookbook:louisiana_creole_cuisine cookbook:dirty_rice recipeEquipment cookbook:frying_pan cookbook:dirty_rice recipeFoodstuff cookbook:bay_leaf cookbook:dirty_rice recipeFoodstuff cookbook:bell_pepper cookbook:dirty_rice recipeFoodstuff cookbook:butter cookbook:dirty_rice recipeFoodstuff cookbook:celery cookbook:dirty_rice recipeFoodstuff cookbook:chicken cookbook:dirty_rice recipeFoodstuff cookbook:cumin cookbook:dirty_rice recipeFoodstuff cookbook:garlic cookbook:dirty_rice recipeFoodstuff cookbook:liver cookbook:dirty_rice recipeFoodstuff cookbook:mustard cookbook:dirty_rice recipeFoodstuff cookbook:onion cookbook:dirty_rice recipeFoodstuff cookbook:oregano cookbook:dirty_rice recipeFoodstuff cookbook:paprika cookbook:dirty_rice recipeFoodstuff cookbook:pepper cookbook:dirty_rice recipeFoodstuff cookbook:pork cookbook:dirty_rice recipeFoodstuff cookbook:rice cookbook:dirty_rice recipeFoodstuff cookbook:salt cookbook:dirty_rice recipeFoodstuff cookbook:stock cookbook:dirty_rice recipeFoodstuff cookbook:tabasco_sauce cookbook:dirty_rice recipeFoodstuff cookbook:thyme cookbook:dirty_rice recipeIngredient "½ bell pepper, green" cookbook:dirty_rice recipeIngredient "¼ lb (110g) pork, Ground" cookbook:dirty_rice recipeIngredient "½ lb (225g) chicken gizzards (optional)" cookbook:dirty_rice recipeIngredient "½ lb (225g) chicken livers (optional)" cookbook:dirty_rice recipeIngredient "½ teaspoon oregano" cookbook:dirty_rice recipeIngredient "½ teaspoon thyme" cookbook:dirty_rice recipeIngredient "1½ stalks celery" cookbook:dirty_rice recipeIngredient "1 bay leaf" cookbook:dirty_rice recipeIngredient "1 cup rice" cookbook:dirty_rice recipeIngredient "1 garlic clove" cookbook:dirty_rice recipeIngredient "1 teaspoon black pepper" cookbook:dirty_rice recipeIngredient "1 teaspoon cumin" cookbook:dirty_rice recipeIngredient "1 teaspoon dry mustard" cookbook:dirty_rice recipeIngredient "1 teaspoon salt" cookbook:dirty_rice recipeIngredient "1 teaspoon Tabasco sauce" cookbook:dirty_rice recipeIngredient "1 yellow onion" cookbook:dirty_rice recipeIngredient "2 cups pork stock" cookbook:dirty_rice recipeIngredient "2 tablespoons butter" cookbook:dirty_rice recipeIngredient "2 tablespoons chicken fat" cookbook:dirty_rice recipeIngredient "2 teaspoons paprika" cookbook:dirty_rice recipeInstructions ["Mince onion, bell pepper, celery and garlic.","Grind livers and gizzards.","Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.","Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.","Add the butter and stir until melted.","Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.","Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.","Then stir in the chicken livers and cook about 2 minutes.","Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.","Remove from heat and leave covered until rice is tender, about 10 minutes.","Remove bay leaves and serve immediately."] cookbook:dirty_rice type cookbook:recipes cookbook:dirty_rice url https://en.wikibooks.org/wiki/Cookbook:Dirty_rice cookbook:doberge label "doberge" cookbook:_dobradinha label "dobradinha" cookbook:dog_biscuits name "Dog Biscuits" cookbook:dog_biscuits recipeCategory category:baking_recipes cookbook:dog_biscuits recipeCategory category:bran_recipes cookbook:dog_biscuits recipeCategory category:cookie_recipes cookbook:dog_biscuits recipeCategory category:oat_recipes cookbook:dog_biscuits recipeCategory category:peanut_recipes cookbook:dog_biscuits recipeCategory category:snacks_recipes cookbook:dog_biscuits recipeFoodstuff cookbook:egg cookbook:dog_biscuits recipeFoodstuff cookbook:flour cookbook:dog_biscuits recipeFoodstuff cookbook:peanut_butter cookbook:dog_biscuits recipeFoodstuff cookbook:stock cookbook:dog_biscuits recipeFoodstuff cookbook:vegetable_oil cookbook:dog_biscuits recipeIngredient "1 beaten egg" cookbook:dog_biscuits recipeIngredient "1 cup all-purpose flour (approximate)" cookbook:dog_biscuits recipeIngredient "&frac12; cup stock (chicken or vegetable)" cookbook:dog_biscuits recipeIngredient "&frac14; cup peanut butter" cookbook:dog_biscuits recipeIngredient "&frac14; cup rolled oats" cookbook:dog_biscuits recipeIngredient "&frac14; cup vegetable oil" cookbook:dog_biscuits recipeIngredient "&frac34; cup bran cereal" cookbook:dog_biscuits type cookbook:recipes cookbook:dog_biscuits url https://en.wikibooks.org/wiki/Cookbook:Dog_Biscuits cookbook:dog label "dog" cookbook:dog name "Dog" cookbook:dog recipeCategory category:esoteric_meat_and_poultry cookbook:dog type cookbook:esoteric_meat_and_poultry cookbook:dog type cookbook:recipes cookbook:dog url https://en.wikibooks.org/wiki/Cookbook:Dog cookbook:dolma label "dolma" cookbook:dolma label "dolmas" cookbook:dominican_republic type cookbook:cuisines cookbook:dominican_republic type cookbook:cuisines_by_country cookbook:donburi label "donburi" cookbook:döner_kebab label "döner kebab" cookbook:döner_kebab name "Döner kebab" cookbook:döner_kebab name "Döner Kebab" cookbook:doner_kebab recipeCategory category:beef_recipes cookbook:döner_kebab recipeCategory category:beef_recipes cookbook:doner_kebab recipeCategory category:european_recipes cookbook:döner_kebab recipeCategory category:european_recipes cookbook:doner_kebab recipeCategory category:lamb_recipes cookbook:döner_kebab recipeCategory category:lamb_recipes cookbook:doner_kebab recipeCategory category:meat_recipes cookbook:döner_kebab recipeCategory category:meat_recipes cookbook:doner_kebab recipeCategory category:middle_eastern_recipes cookbook:döner_kebab recipeCategory category:middle_eastern_recipes cookbook:döner_kebab recipeCategory category:recipes_with_images cookbook:doner_kebab recipeCategory category:turkish_recipes cookbook:döner_kebab recipeCategory category:turkish_recipes cookbook:doner_kebab recipeCuisine cookbook:cuisine_of_turkey cookbook:döner_kebab recipeCuisine cookbook:cuisine_of_turkey cookbook:doner_kebab recipeCuisine cookbook:european_cuisines cookbook:döner_kebab recipeCuisine cookbook:european_cuisines cookbook:doner_kebab recipeCuisine cookbook:middle_eastern_cuisines cookbook:döner_kebab recipeCuisine cookbook:middle_eastern_cuisines cookbook:doner_kebab type cookbook:recipes cookbook:döner_kebab type cookbook:recipes cookbook:döner_kebab url https://en.wikibooks.org/wiki/Cookbook:Döner_kebab cookbook:döner_kebab url https://en.wikibooks.org/wiki/Cookbook:Döner_Kebab cookbook:doodh-patti label "doodh-patti" cookbook:doogh label "doogh" cookbook:dosa difficulty 3 cookbook:dosa label "dosa" cookbook:dosa label "dosai" cookbook:dosa label "dosais" cookbook:dosa name "Dosa" cookbook:dosa recipeCategory category:breakfast_recipes cookbook:dosa recipeCategory category:curry_recipes cookbook:dosa recipeCategory category:fermented_food_recipes cookbook:dosa recipeCategory category:flatbread_recipes cookbook:dosa recipeCategory category:indian_recipes cookbook:dosa recipeCategory category:medium_difficulty_recipes cookbook:dosa recipeCategory category:recipes_with_images cookbook:dosa recipeCategory category:recipes_without_servings cookbook:dosa recipeCategory category:recipes_with_videos cookbook:dosa recipeCategory category:rice_recipes cookbook:dosa recipeCategory category:vegan_recipes cookbook:dosa recipeCookingTechnique cookbook:boiling cookbook:dosa recipeCuisine cookbook:cuisine_of_india cookbook:dosa recipeCuisine cookbook:vegan_cuisine cookbook:dosa recipeEquipment cookbook:tava cookbook:dosa recipeFoodstuff cookbook:chickpea cookbook:dosa recipeFoodstuff cookbook:chiles cookbook:dosa recipeFoodstuff cookbook:cilantro cookbook:dosa recipeFoodstuff cookbook:curry_leaf cookbook:dosa recipeFoodstuff cookbook:fenugreek cookbook:dosa recipeFoodstuff cookbook:garlic cookbook:dosa recipeFoodstuff cookbook:ghee cookbook:dosa recipeFoodstuff cookbook:ginger cookbook:dosa recipeFoodstuff cookbook:mustard cookbook:dosa recipeFoodstuff cookbook:oil_and_fat cookbook:dosa recipeFoodstuff cookbook:onion cookbook:dosa recipeFoodstuff cookbook:potato cookbook:dosa recipeFoodstuff cookbook:rice cookbook:dosa recipeFoodstuff cookbook:salt cookbook:dosa recipeFoodstuff cookbook:sugar cookbook:dosa recipeFoodstuff cookbook:turmeric cookbook:dosa recipeFoodstuff cookbook:urad_bean cookbook:dosa recipeIngredient "¼ teaspoon salt" cookbook:dosa recipeIngredient "1 cup urad dal (black gram)" cookbook:dosa recipeIngredient "3 cups white rice" cookbook:dosa recipeIngredient "Boiled Rice: 1 Cup" cookbook:dosa recipeIngredient "Chana Dal: 1 Tsp" cookbook:dosa recipeIngredient "Cilantro: 1 TBS, finely chopped" cookbook:dosa recipeIngredient "Coconut Chutney" cookbook:dosa recipeIngredient "Curry Leaves: 1 Tsp, coarsely chopped" cookbook:dosa recipeIngredient "Garlic: 1 Tsp, finely grated" cookbook:dosa recipeIngredient "Ginger: 1 Tsp, finely grated" cookbook:dosa recipeIngredient "Green Chili Pepper: 3 to 6, Finely Chopped" cookbook:dosa recipeIngredient "handful of cooked rice (if required)" cookbook:dosa recipeIngredient "Mixture of Ghee and vegetable shortening: ½ cup" cookbook:dosa recipeIngredient "Mustard Seeds: ½ Tsp" cookbook:dosa recipeIngredient "Non iodized salt: To Taste" cookbook:dosa recipeIngredient "Oil: 2 Tbsp" cookbook:dosa recipeIngredient "Onion Chutney" cookbook:dosa recipeIngredient "Onions: 2 Medium Sized, Finely chopped" cookbook:dosa recipeIngredient "pinch of sugar (if desired)" cookbook:dosa recipeIngredient "Ponni or Sona Masuri rice: 1 Cup" cookbook:dosa recipeIngredient "Potatoes: 6 Medium Sized, Boiled and coarsely mashed" cookbook:dosa recipeIngredient "Turmeric: 1 Tsp" cookbook:dosa recipeIngredient "Urad dal (whole skinless black gram): ¾ Cup" cookbook:dosa totalTime "soak: 6-8 hours, prep: 10 minutes, ferment: 12-48hours, cook: 5 minutes each dosa" cookbook:dosa type cookbook:recipes cookbook:dosa url https://en.wikibooks.org/wiki/Cookbook:Dosa cookbook:dott label "dott (stone bass)" cookbook:double_boiler label "double boiler" cookbook:double_boiler label "double-boiler" cookbook:double_boiler name "Double boiler" cookbook:double_boiler name "Double Boiler" cookbook:double_boiler type cookbook:cookbook/equipment cookbook:double_boiler url https://en.wikibooks.org/wiki/Cookbook:Double_boiler cookbook:double_boiler url https://en.wikibooks.org/wiki/Cookbook:Double_Boiler cookbook:double_chocolate_brownies label "double chocolate brownies" cookbook:double_chocolate_brownies name "Double Chocolate Brownies" cookbook:double_chocolate_brownies recipeCategory category:american_recipes cookbook:double_chocolate_brownies recipeCategory category:baking_recipes cookbook:double_chocolate_brownies recipeCategory category:brownie_recipes cookbook:double_chocolate_brownies recipeCategory category:chocolate_recipes cookbook:double_chocolate_brownies recipeCategory category:easy_recipes cookbook:double_chocolate_brownies recipeCategory category:inexpensive_recipes cookbook:double_chocolate_brownies recipeCategory category:recipes_with_images cookbook:double_chocolate_brownies recipeCategory category:vegetarian_recipes cookbook:double_chocolate_brownies recipeCookingTechnique cookbook:beat cookbook:double_chocolate_brownies recipeCookingTechnique cookbook:boiling cookbook:double_chocolate_brownies recipeCookingTechnique cookbook:chopping cookbook:double_chocolate_brownies recipeCuisine cookbook:cuisine_of_the_united_states cookbook:double_chocolate_brownies recipeCuisine cookbook:louisiana_creole_cuisine cookbook:double_chocolate_brownies recipeCuisine cookbook:new_england_cuisine cookbook:double_chocolate_brownies recipeEquipment cookbook:saucepan cookbook:double_chocolate_brownies recipeFoodstuff cookbook:baking_soda cookbook:double_chocolate_brownies recipeFoodstuff cookbook:butter cookbook:double_chocolate_brownies recipeFoodstuff cookbook:chocolate cookbook:double_chocolate_brownies recipeFoodstuff cookbook:egg cookbook:double_chocolate_brownies recipeFoodstuff cookbook:flour cookbook:double_chocolate_brownies recipeFoodstuff cookbook:nuts_and_seeds cookbook:double_chocolate_brownies recipeFoodstuff cookbook:salt cookbook:double_chocolate_brownies recipeFoodstuff cookbook:sugar cookbook:double_chocolate_brownies recipeFoodstuff cookbook:vanilla cookbook:double_chocolate_brownies recipeFoodstuff cookbook:water cookbook:double_chocolate_brownies recipeIngredient "½ cup chopped nuts ''(optional)''" cookbook:double_chocolate_brownies recipeIngredient "¾ cups all purpose flour" cookbook:double_chocolate_brownies recipeIngredient "¾ cup sugar" cookbook:double_chocolate_brownies recipeIngredient "¼ cup water" cookbook:double_chocolate_brownies recipeIngredient "¼ teaspoon baking soda" cookbook:double_chocolate_brownies recipeIngredient "¼ teaspoon salt" cookbook:double_chocolate_brownies recipeIngredient "1 teaspoon vanilla" cookbook:double_chocolate_brownies recipeIngredient "2 large eggs" cookbook:double_chocolate_brownies recipeIngredient "⅓ cup unsalted butter" cookbook:double_chocolate_brownies recipeIngredient "one 12 ounce package dark or bittersweet chocolate chips, divided in half" cookbook:double_chocolate_brownies recipeInstructions ["Let the eggs and butter sit out for 30 minutes to bring to room temperature.","Preheat oven to 325\u00b0F.","In a small bowl sift in the flour with the baking soda and salt then set aside.","In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat.","Add \u00bd of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny.","Transfer the chocolate mixture into a large bowl.","Add eggs one at a time beating well after each addition.","Gradually blend in flour mixture.","Stir in remaining chocolate chips and nuts if desired.","Spread in a greased 9" square pan.","Bake at 325\u00b0F for 30-35 minutes.","Cool completely before cutting into 2-1\/4" squares."] cookbook:double_chocolate_brownies recipeNotes "* Substitute some or all of the flour with whole wheat flour. * To substantially reduce the fat and cholesterol substitute the two eggs with three egg whites. * Substitute the vanilla extract with \u00bd teaspoon almond extract or 2 teaspoon orange liquor. " cookbook:double_chocolate_brownies type cookbook:recipes cookbook:double_chocolate_brownies url https://en.wikibooks.org/wiki/Cookbook:Double_Chocolate_Brownies cookbook:double_chocolate_cheesecake label "double chocolate cheesecake" cookbook:double_chocolate_cheesecake name "Double Chocolate Cheesecake" cookbook:double_chocolate_cheesecake recipeCategory category:baking_recipes cookbook:double_chocolate_cheesecake recipeCategory category:cheesecake_recipes cookbook:double_chocolate_cheesecake recipeCategory category:chocolate_recipes cookbook:double_chocolate_cheesecake recipeCategory category:cream_cheese_recipes cookbook:double_chocolate_cheesecake recipeFoodstuff cookbook:chocolate cookbook:double_chocolate_cheesecake recipeFoodstuff cookbook:cream_cheese cookbook:double_chocolate_cheesecake recipeFoodstuff cookbook:egg cookbook:double_chocolate_cheesecake recipeFoodstuff cookbook:flour cookbook:double_chocolate_cheesecake recipeFoodstuff cookbook:milk cookbook:double_chocolate_cheesecake recipeFoodstuff cookbook:sugar cookbook:double_chocolate_cheesecake recipeFoodstuff cookbook:vanilla cookbook:double_chocolate_cheesecake recipeIngredient "¼ c. milk" cookbook:double_chocolate_cheesecake recipeIngredient "¼ c. vanilla-flavored pieces, melted" cookbook:double_chocolate_cheesecake recipeIngredient "1½ c. finely crushed chocolate wafers" cookbook:double_chocolate_cheesecake recipeIngredient "1½ c. sugar" cookbook:double_chocolate_cheesecake recipeIngredient "1 tsp. vanilla essence" cookbook:double_chocolate_cheesecake recipeIngredient "2 tbs. flour" cookbook:double_chocolate_cheesecake recipeIngredient "3 (8 oz.) packages softened cream cheese" cookbook:double_chocolate_cheesecake recipeIngredient "4 eggs" cookbook:double_chocolate_cheesecake recipeIngredient "4 oz. semi-sweet chocolate, melted and cooled" cookbook:double_chocolate_cheesecake recipeInstructions ["Stir together crushed wafers and butter.","Press mixture evenly over the bottom and 1\u00be inch up sides of 9 inch springform pan.","In large bowl beat cream cheese, sugar, chocolate, flour and vanilla until well mixed.","Add eggs all at once. Beat with electric mixer on low speed until just mixed. Do not overbeat.","Stir in milk.","Pour filling into crust.","Bake in 350\u00b0F (175\u00b0C) oven about 50 minutes or until center appears nearly set when gently shaken.","Cool on wire rack 5-10 minutes.","Loosen sides of cheesecake from pan. Cool 30 minutes.","Remove sides of pan. Cover and chill for 4-24 hours.","Pipe melted vanilla flavored pieces decoratively atop cheesecake."] cookbook:double_chocolate_cheesecake type cookbook:recipes cookbook:double_chocolate_cheesecake url https://en.wikibooks.org/wiki/Cookbook:Double_Chocolate_Cheesecake cookbook:double_ka_meetha label "double ka meetha" cookbook:double_ka_meetha recipeCategory category:indian_recipes cookbook:double_ka_meetha recipeCuisine cookbook:cuisine_of_india cookbook:double_ka_meetha type cookbook:recipes cookbook:double_pea_soup name "Double Pea Soup" cookbook:double_pea_soup recipeCategory category:boiled_recipes cookbook:double_pea_soup recipeCategory category:gluten-free_recipes cookbook:double_pea_soup recipeCategory category:pea_recipes cookbook:double_pea_soup recipeCategory category:recipes_with_metric_units cookbook:double_pea_soup recipeCategory category:soup_recipes cookbook:double_pea_soup recipeCategory category:vegan_recipes cookbook:double_pea_soup recipeCookingTechnique cookbook:boiling cookbook:double_pea_soup recipeCookingTechnique cookbook:chopping cookbook:double_pea_soup recipeCookingTechnique cookbook:dice cookbook:double_pea_soup recipeCookingTechnique cookbook:sautéing cookbook:double_pea_soup recipeCookingTechnique cookbook:soak cookbook:double_pea_soup recipeCuisine cookbook:vegan_cuisine cookbook:double_pea_soup recipeFoodstuff cookbook:carrot cookbook:double_pea_soup recipeFoodstuff cookbook:celery cookbook:double_pea_soup recipeFoodstuff cookbook:olive_oil cookbook:double_pea_soup recipeFoodstuff cookbook:onion cookbook:double_pea_soup recipeFoodstuff cookbook:salt cookbook:double_pea_soup recipeIngredient "1/2 cup olive oil" cookbook:double_pea_soup recipeIngredient "1 cups of Black Eyed peas" cookbook:double_pea_soup recipeIngredient "2 medium carrots, diced" cookbook:double_pea_soup recipeIngredient "2 stalk celery, chopped" cookbook:double_pea_soup recipeIngredient "3 small onion, chopped" cookbook:double_pea_soup recipeIngredient "One can (500 grams) of green peas" cookbook:double_pea_soup recipeIngredient "salt" cookbook:double_pea_soup recipeInstructions ["Soak Black Eyed peas for six hours.","Boil Black Eyed peas in 2 cups of water in an uncovered pot for 35 minutes.","Separately Saut\u00e9 onions, carrot, and celery in olive oil.","Add Black Eyed peas with the water used to cook them.","Add the can of green pea with the water in the can","Add salt to taste","Simmer for 20 minutes","Blend with an immersion blender"] cookbook:double_pea_soup type cookbook:recipes cookbook:double_pea_soup url https://en.wikibooks.org/wiki/Cookbook:Double_Pea_Soup cookbook:doubles label "doubles (curried chickpeas and bara)" cookbook:doubles name "Doubles" cookbook:doubles recipeCategory category:boiled_recipes cookbook:doubles recipeCategory category:bread_recipes cookbook:doubles recipeCategory category:caribbean_recipes cookbook:doubles recipeCategory category:chickpea_recipes cookbook:doubles recipeCategory category:curry_powder_recipes cookbook:doubles recipeCategory category:deep_fried_recipes cookbook:doubles recipeCategory category:easy_recipes cookbook:doubles recipeCategory category:recipes_with_metric_units cookbook:doubles recipeCategory category:recipes_without_servings cookbook:doubles recipeCategory category:sandwich_recipes cookbook:doubles recipeCookingTechnique cookbook:boiling cookbook:doubles recipeCookingTechnique cookbook:frying cookbook:doubles recipeCookingTechnique cookbook:sautéing cookbook:doubles recipeCookingTechnique cookbook:simmering cookbook:doubles recipeCuisine cookbook:caribbean_cuisines cookbook:doubles recipeEquipment cookbook:frying_pan cookbook:doubles recipeInstructions ["In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.","Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.","Boil soaked chickpeas in salted water until tender. Drain well.","Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with 1\/4 cup (60ml) water; saut\u00e9 for a few minutes","Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.","Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.","Punch down dough and allow to relax for 15 minutes.","To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4 to 5 inches in diameter; use water to moisten palms of hands.","Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.","Make a sandwich by placing 2 tablespoons of cooked chickpeas between 2 baras.","Add pepper sauce and mango chutney to taste."] cookbook:doubles type cookbook:recipes cookbook:doubles url https://en.wikibooks.org/wiki/Cookbook:Doubles cookbook:dough_hook label "dough hook" cookbook:dough_hook label "dough hooks" cookbook:dough_hook name "Dough Hook" cookbook:dough_hook type cookbook:cookbook/equipment cookbook:dough_hook url https://en.wikibooks.org/wiki/Cookbook:Dough_Hook cookbook:dough#kneading label "kneading" cookbook:dough label "bread dough" cookbook:dough label "dough" cookbook:dough label "white bread dough" cookbook:dough name "Dough" cookbook:doughnuts name "Doughnut" cookbook:doughnuts name "Doughnuts" cookbook:doughnuts_(paczki) name "Doughnuts (Paczki)" cookbook:doughnuts_(paczki) name "Paczki" cookbook:doughnuts_(paczki) recipeCategory category:deep_fried_recipes cookbook:doughnuts_(paczki) recipeCategory category:dessert_recipes cookbook:doughnuts_(paczki) recipeCategory category:pastry_recipes cookbook:doughnuts_(paczki) recipeCategory category:polish_recipes cookbook:doughnuts_(paczki) recipeCuisine cookbook:cuisine_of_poland cookbook:doughnuts_(paczki) recipeIngredient "1/2 cup warm milk" cookbook:doughnuts_(paczki) recipeIngredient "1/4 tsp vanilla essence" cookbook:doughnuts_(paczki) recipeIngredient "1 tsp yeast" cookbook:doughnuts_(paczki) recipeIngredient "2 cups flour" cookbook:doughnuts_(paczki) recipeIngredient "2 eggs" cookbook:doughnuts_(paczki) recipeIngredient "2 Tbs butter" cookbook:doughnuts_(paczki) recipeIngredient "2 Tbs sugar" cookbook:doughnuts_(paczki) recipeIngredient "A pinch of salt" cookbook:doughnuts_(paczki) recipeInstructions ["Whisk together the sugar, butter, milk, vanilla, salt & eggs. Add the yeast & whisk it in. Then, add the flour 1\/2 a cup at a time while stirring constantly until the mixture is a firm dough.","Knead for about 5 minutes. Put it back in the bowl & cover & let it rise until it's twice of it's original size. It'll take for about 1 1\/2 hours to rise. Pat the dough in a lightly floured board, roll the dough until it's about 1\/2 " thick. Cut the dough into little round shapes. You can roll the excess dough again to make more p\u0105czki. Let them rise for about 30 minutes or until they've doubled in size.","Heat some oil, then fry the p\u0105czki until they're golden-brown. While they cool, Spoon in some fruit jelly or jam in a pastry bag with a long point. Poke the pastry bag in the sides of the p\u0105czki & fill the p\u0105czki. Sprinkle some powdered sugar on top. Enjoy!"] cookbook:doughnuts_(paczki) type cookbook:recipes cookbook:doughnuts_(paczki) url https://en.wikibooks.org/wiki/Cookbook:Doughnuts_(Paczki) cookbook:doughnuts_(paczki) url https://en.wikibooks.org/wiki/Cookbook:Paczki cookbook:doughnuts recipeCategory category:bread_recipes cookbook:doughnuts recipeCategory category:deep_fried_recipes cookbook:doughnuts recipeCategory category:dessert_recipes cookbook:doughnuts recipeCategory category:easy_recipes cookbook:doughnuts recipeCategory category:recipes_with_images cookbook:doughnuts recipeCategory category:recipes_without_servings cookbook:doughnuts recipeCookingTechnique cookbook:scalding cookbook:doughnuts recipeInstructions ["Scald milk by bringing it to at least {{convert|180|F|C}} then cool it to less than {{convert|105|F|C}}.","Sprinkle the yeast over the warm water, and let it sit for 5 minutes.","In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1\/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if upon touching, indention remains.","Turn the dough out onto a floured surface, and gently roll out to 1\/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.","Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then.","Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up."] cookbook:doughnuts type cookbook:recipes cookbook:doughnuts url https://en.wikibooks.org/wiki/Cookbook:Doughnut cookbook:doughnuts url https://en.wikibooks.org/wiki/Cookbook:Doughnuts cookbook:dough recipeCategory category:ingredients_available_all_year cookbook:dough recipeCategory category:recipes_with_metric_units cookbook:dough type cookbook:ingredients cookbook:dough type cookbook:ingredients_available_all_year cookbook:dough url https://en.wikibooks.org/wiki/Cookbook:Dough cookbook:dove label "dove" cookbook:dovga label "dovga" cookbook:dovga name "Dovga" cookbook:dovga recipeCategory category:azerbaijani_recipes cookbook:dovga recipeCategory category:boiled_recipes cookbook:dovga recipeCategory category:recipes_with_metric_units cookbook:dovga recipeCategory category:soup_recipes cookbook:dovga recipeCategory category:spinach_recipes cookbook:dovga recipeCategory category:yogurt_recipes cookbook:dovga recipeCuisine cookbook:cuisine_of_azerbaijan cookbook:dovga recipeFoodstuff cookbook:coriander cookbook:dovga recipeFoodstuff cookbook:dill cookbook:dovga recipeFoodstuff cookbook:egg cookbook:dovga recipeFoodstuff cookbook:flour cookbook:dovga recipeFoodstuff cookbook:mint cookbook:dovga recipeFoodstuff cookbook:rice cookbook:dovga recipeFoodstuff cookbook:spinach cookbook:dovga recipeFoodstuff cookbook:yogurt cookbook:dovga recipeIngredient "1 liter yogurt" cookbook:dovga recipeIngredient "1 tablespoon flour" cookbook:dovga recipeIngredient "2 tablespoons rice" cookbook:dovga recipeIngredient "A bunch of coriander" cookbook:dovga recipeIngredient "A bunch of dill" cookbook:dovga recipeIngredient "A bunch of mint" cookbook:dovga recipeIngredient "A bunch of spinach" cookbook:dovga recipeIngredient "Egg" cookbook:dovga type cookbook:recipes cookbook:dovga url https://en.wikibooks.org/wiki/Cookbook:Dovga cookbook:drain label "drain" cookbook:drawn_butter name "Drawn butter" cookbook:drawn_butter name "Drawn Butter" cookbook:drawn_butter recipeCategory category:dairy_recipes cookbook:drawn_butter recipeCategory category:sauce_recipes cookbook:drawn_butter recipeFoodstuff cookbook:butter cookbook:drawn_butter recipeFoodstuff cookbook:flour cookbook:drawn_butter recipeFoodstuff cookbook:water cookbook:drawn_butter recipeIngredient "1 cup water" cookbook:drawn_butter recipeIngredient "2 ounces unsalted butter" cookbook:drawn_butter recipeIngredient "2 teaspoons flour" cookbook:drawn_butter recipeInstructions ["Bring the water to a boil.","Mix the flour and butter together until they are perfectly smooth.","Stir this into the boiling water, and add salt to taste."] cookbook:drawn_butter type cookbook:recipes cookbook:drawn_butter url https://en.wikibooks.org/wiki/Cookbook:Drawn_butter cookbook:drawn_butter url https://en.wikibooks.org/wiki/Cookbook:Drawn_Butter cookbook:dredging label "dredge" cookbook:dredging label "dredging" cookbook:dredging name "Dredging" cookbook:dredging recipeCategory category:food_preparation_methods cookbook:dredging type cookbook:food_preparation_methods cookbook:dredging url https://en.wikibooks.org/wiki/Cookbook:Dredging cookbook:dressed_herring label "dressed herring" cookbook:dried_fruit label "dried fruit" cookbook:dried_ooligans label "dried ooligans or hooligans" cookbook:drie_in_de_pan label "drie in de pan" cookbook:dripping label "dripping" cookbook:dr._kitchener's_pudding difficulty 3 cookbook:dr._kitchener's_pudding label "dr. kitchener's pudding" cookbook:dr._kitchener's_pudding name "Dr. Kitchener's pudding" cookbook:dr._kitchener's_pudding name "Dr. Kitchener's Pudding" cookbook:dr._kitchener's_pudding recipeCategory category:dairy_recipes cookbook:dr._kitchener's_pudding recipeCategory category:dessert_recipes cookbook:dr._kitchener's_pudding recipeCategory category:pudding_and_custard_recipes cookbook:dr._kitchener's_pudding recipeEquipment cookbook:sieve cookbook:dr._kitchener's_pudding recipeFoodstuff cookbook:egg cookbook:dr._kitchener's_pudding recipeFoodstuff cookbook:flour cookbook:dr._kitchener's_pudding recipeFoodstuff cookbook:milk cookbook:dr._kitchener's_pudding recipeFoodstuff cookbook:nutmeg cookbook:dr._kitchener's_pudding recipeFoodstuff cookbook:suet cookbook:dr._kitchener's_pudding recipeFoodstuff cookbook:sugar cookbook:dr._kitchener's_pudding recipeIngredient "2 ounces grated nutmeg" cookbook:dr._kitchener's_pudding recipeIngredient "2 ounces moist sugar" cookbook:dr._kitchener's_pudding recipeIngredient "3 eggs" cookbook:dr._kitchener's_pudding recipeIngredient "3 ounces breadcrumbs" cookbook:dr._kitchener's_pudding recipeIngredient "4 ounces flour" cookbook:dr._kitchener's_pudding recipeIngredient "8 ounces finely chopped suet" cookbook:dr._kitchener's_pudding recipeIngredient "&frac14; pint milk" cookbook:dr._kitchener's_pudding recipeInstructions ["Beat the eggs, strain them through a sieve, gradually add them to the milk. Stir.","Mix in the sugar and nutmeg. Stir.","Add the flour, beating the mixture until it becomes a smooth batter.","Gradually add suet and bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into a pot.","Put it into a buttered mould. Cook for 50 minutes at 350\u00b0F."] cookbook:dr._kitchener's_pudding totalTime "55 - 60 minutes" cookbook:dr._kitchener's_pudding type cookbook:recipes cookbook:dr._kitchener's_pudding url https://en.wikibooks.org/wiki/Cookbook:Dr._Kitchener's_pudding cookbook:dr._kitchener's_pudding url https://en.wikibooks.org/wiki/Cookbook:Dr._Kitchener's_Pudding cookbook:dr._kitchener\'s_pudding recipeCategory category:dairy_recipes cookbook:dr._kitchener\'s_pudding recipeCategory category:medium_difficulty_recipes cookbook:dr._kitchener\'s_pudding recipeCategory category:pudding_and_custard_recipes cookbook:dr._kitchener\'s_pudding recipeCategory category:recipes_without_servings cookbook:dr._kitchener\'s_pudding type cookbook:recipes cookbook:drover's_damper difficulty 3 cookbook:drover's_damper label "drover's damper" cookbook:drover's_damper name "Drover's Damper" cookbook:drover's_damper recipeCategory category:australian_recipes cookbook:drover\'s_damper recipeCategory category:australian_recipes cookbook:drover's_damper recipeCategory category:baking_recipes cookbook:drover's_damper recipeCategory category:bread_recipes cookbook:drover\'s_damper recipeCategory category:bread_recipes cookbook:drover's_damper recipeCategory category:camping_recipes cookbook:drover\'s_damper recipeCategory category:medium_difficulty_recipes cookbook:drover's_damper recipeCookingTechnique cookbook:knead cookbook:drover's_damper recipeEquipment cookbook:aluminium_foil cookbook:drover's_damper recipeEquipment cookbook:dutch_oven cookbook:drover's_damper recipeFoodstuff cookbook:beer cookbook:drover's_damper recipeFoodstuff cookbook:butter cookbook:drover's_damper recipeFoodstuff cookbook:cheese cookbook:drover's_damper recipeFoodstuff cookbook:flour cookbook:drover's_damper recipeFoodstuff cookbook:golden_syrup cookbook:drover's_damper recipeFoodstuff cookbook:milk cookbook:drover's_damper recipeFoodstuff cookbook:mix cookbook:drover's_damper recipeFoodstuff cookbook:salt cookbook:drover's_damper recipeFoodstuff cookbook:sugar cookbook:drover's_damper recipeIngredient "1/4 teaspoon salt" cookbook:drover's_damper recipeIngredient "1 cup milk 250px|thumb|Damper and camp oven used, Walcha, NSW" cookbook:drover's_damper recipeIngredient "1 tablespoon butter" cookbook:drover's_damper recipeIngredient "2 cups self-raising flour" cookbook:drover's_damper recipeIngredient "2 teaspoons sugar" cookbook:drover's_damper recipeInstructions ["Add salt to flour","Add sugar","Rub in butter.","Mix in milk to make a medium-soft dough.","Knead lightly on flat surface until smooth.","Pat into a round shape.","Place damper mixture on coals or hot ash.","Cook for maximum of 40 minutes.","Discard burnt outside and eat the inside.","Serve with butter, (golden syrup) or jam.","This cookbook also has an "ordinary" damper recipe.","You can do this using a hole near the fire in a greased camp oven or greased aluminium foil in a barbecue.","If you aren't outdoors, just add mixture to greased bread tin, glaze with milk and cook in a hot oven, reducing heat until cooked (20 minutes).","You can add dried fruit - then it's "Johnny Cake".","As a variation, add grated cheese.","Use beer instead of milk for "Beer Damper".","[http:\/\/www.nla.gov.au\/ntwkpubs\/gw\/49\/p09a01.html Drovers Oral History Project ] National Library of Australia","[http:\/\/www.australianoutdoors.com\/damper.htm Australian Bush Damper ] Gerry & Mo Noterey from Australian Outdoors (Variation recipes with pictures!)","[http:\/\/www.discountcamping.com.au\/index\/products\/campovens\/cooking Camp Ovens Discount Camping]","[http:\/\/www.millmerran.qld.gov.au\/events\/2006\/Camp_Oven_Festival.shtml Australian Camp Oven Festival]"] cookbook:drover's_damper recipeYield 5-10 depending upon appetites! cookbook:drover's_damper totalTime "50 minutes" cookbook:drover's_damper type cookbook:recipes cookbook:drover\'s_damper type cookbook:recipes cookbook:drover's_damper url https://en.wikibooks.org/wiki/Cookbook:Drover's_Damper cookbook:drumstick label "drumstick" cookbook:drumstick label "drumsticks" cookbook:drunken_shrimp name "Drunken Shrimp" cookbook:drunken_shrimp recipeCategory category:american_recipes cookbook:drunken_shrimp recipeCategory category:beer_recipes cookbook:drunken_shrimp recipeCategory category:boiled_recipes cookbook:drunken_shrimp recipeCategory category:main_course_recipes cookbook:drunken_shrimp recipeCategory category:shrimp_recipes cookbook:drunken_shrimp recipeCuisine cookbook:cuisine_of_the_united_states cookbook:drunken_shrimp recipeCuisine cookbook:louisiana_creole_cuisine cookbook:drunken_shrimp recipeCuisine cookbook:new_england_cuisine cookbook:drunken_shrimp recipeIngredient "1/4 cup unsalted butter, divided" cookbook:drunken_shrimp recipeIngredient "1 bottle beer (recommended: Budweiser)" cookbook:drunken_shrimp recipeIngredient "1 tbs freshly ground black pepper" cookbook:drunken_shrimp recipeIngredient "1 tbs salt" cookbook:drunken_shrimp recipeIngredient "48 jumbo peeled deveined shrimp" cookbook:drunken_shrimp recipeInstructions ["Melt butter in a large pot over medium heat. Add shrimp and cook until slightly undercooked. Quickly place shrimp in ice water and drain. Set aside.","Season shrimp with salt and pepper. Deglaze pot with beer and add shrimp. Bring to a simmer over medium low heat.","Once beer simmers, lower heat to low and cook 5 minutes. Stir in butter 1 tbs at a time and serve warm.<\/text>"] cookbook:drunken_shrimp type cookbook:recipes cookbook:drunken_shrimp url https://en.wikibooks.org/wiki/Cookbook:Drunken_Shrimp cookbook:dry-aged_prime_rib name "Dry-Aged Prime Rib" cookbook:dry-aged_prime_rib recipeCategory category:beef_recipes cookbook:dry-aged_prime_rib recipeCategory category:expensive_recipes cookbook:dry-aged_prime_rib recipeCategory category:main_course_recipes cookbook:dry-aged_prime_rib recipeCategory category:roasted_recipes cookbook:dry-aged_prime_rib recipeIngredient "1 prime grade 4 bone standing rib roast" cookbook:dry-aged_prime_rib recipeIngredient "Canola oil" cookbook:dry-aged_prime_rib recipeIngredient "Prime Rib Seasoning, as needed" cookbook:dry-aged_prime_rib recipeInstructions ["Place roast in a paper towel lined perforated box with a lid. Cover and refrigerate for 3 days, changing towels halfway.","If any leathery spots appear, trim off. Rub roast all over with canola oil. Shake on Seasoning liberally and pat down lightly.","Insert an oven-safe probe thermometer into the roast. Bake at 200\u00b0 until internal temperature reaches 118\u00b0.","Remove from oven and raise oven to 500\u00b0. Insert roast back in and bake until internal temperature reaches 135\u00b0.","Remove and let rest 10 minutes and serve."] cookbook:dry-aged_prime_rib type cookbook:recipes cookbook:dry-aged_prime_rib url https://en.wikibooks.org/wiki/Cookbook:Dry-Aged_Prime_Rib cookbook:drying label "drying" cookbook:dry_rub_barbecue_ribs name "Dry Rub Barbecue Ribs" cookbook:dry_rub_barbecue_ribs recipeCategory category:barbecue_recipes cookbook:dry_rub_barbecue_ribs recipeCategory category:main_course_recipes cookbook:dry_rub_barbecue_ribs recipeCategory category:pork_recipes cookbook:dry_rub_barbecue_ribs recipeIngredient "1/4 cup cider vinegar" cookbook:dry_rub_barbecue_ribs recipeIngredient "1 slab pork spareribs" cookbook:dry_rub_barbecue_ribs recipeIngredient "2 tbsp honey" cookbook:dry_rub_barbecue_ribs recipeIngredient "2 tbsp Worcestershire sauce" cookbook:dry_rub_barbecue_ribs recipeIngredient "6 tbsp Barbecue Rub" cookbook:dry_rub_barbecue_ribs recipeIngredient "Dry applewood chunks" cookbook:dry_rub_barbecue_ribs recipeInstructions ["Combine liquid ingredients and place in a spray bottle. Spray liberally onto one side of ribs.","Coat moistened side of ribs with Rub. Refrigerate for at least 1 hour.","Place applewood in the firebox of a 250\u00b0 smoker '''''or''''' the coal area of a 250\u00b0 charcoal grill set for indirect heat.","Place ribs in smoker or grill and cook, spraying often with remaining mixture, for 5-6 hours.","Remove and place on a medium high charcoal grill, seasoned side down, spraying constantly until well browned. Remove and let rest for 5 minutes and serve."] cookbook:dry_rub_barbecue_ribs type cookbook:recipes cookbook:dry_rub_barbecue_ribs url https://en.wikibooks.org/wiki/Cookbook:Dry_Rub_Barbecue_Ribs cookbook:dry_rub_grilled_ribeye name "Dry Rub Grilled Ribeye" cookbook:dry_rub_grilled_ribeye recipeCategory category:beef_recipes cookbook:dry_rub_grilled_ribeye recipeCategory category:grilled_recipes cookbook:dry_rub_grilled_ribeye recipeCategory category:main_course_recipes cookbook:dry_rub_grilled_ribeye recipeIngredient "4 thick cut ribeye steaks" cookbook:dry_rub_grilled_ribeye recipeIngredient "A heat-resistant towel soaked in oil and tied with twine" cookbook:dry_rub_grilled_ribeye recipeIngredient "Dijon mustard, as needed" cookbook:dry_rub_grilled_ribeye recipeIngredient "Steak Rub, as needed" cookbook:dry_rub_grilled_ribeye recipeIngredient "Worcestershire sauce in a spray bottle" cookbook:dry_rub_grilled_ribeye recipeInstructions ["Spread a thin layer of mustard on both sides of each steak. Shake on Rub liberally and gently massage into meat. Set aside.","Quickly wipe the towel on the grate of a preheated charcoal grill. Add steaks to the hottest part and cook 1 1\/2 minutes, then twist 90\u00b0 and cook for another 1 1\/2 minutes. Flip and repeat 1 more time. If flare-ups appear close to meat, spray with Worcestershire sauce. If not, leave alone.","Move to a cooler part of the grill and cook, turning often until 10 degrees under your desired doneness.","Remove and let rest for 10 minutes. Serve."] cookbook:dry_rub_grilled_ribeye type cookbook:recipes cookbook:dry_rub_grilled_ribeye url https://en.wikibooks.org/wiki/Cookbook:Dry_Rub_Grilled_Ribeye cookbook:dry_rub label "dry rub" cookbook:dry_rub name "Dry Rub" cookbook:dry_rub recipeCategory category:spice_mix_recipes cookbook:dry_rub recipeCategory category:texas_recipes cookbook:dry_rub recipeFoodstuff cookbook:brown_sugar cookbook:dry_rub recipeFoodstuff cookbook:cayenne_pepper cookbook:dry_rub recipeFoodstuff cookbook:cumin cookbook:dry_rub recipeFoodstuff cookbook:mustard cookbook:dry_rub recipeFoodstuff cookbook:paprika cookbook:dry_rub recipeFoodstuff cookbook:pepper cookbook:dry_rub recipeFoodstuff cookbook:salt cookbook:dry_rub recipeIngredient "¼ cup. light brown sugar" cookbook:dry_rub recipeIngredient "¼ cup. paprika" cookbook:dry_rub recipeIngredient "½ tsp. cayenne pepper" cookbook:dry_rub recipeIngredient "½ tsp ground cumin" cookbook:dry_rub recipeIngredient "1 tsp. dry mustard" cookbook:dry_rub recipeIngredient "1 tsp. ground black pepper" cookbook:dry_rub recipeIngredient "3 tbsp. salt" cookbook:dry_rub type cookbook:recipes cookbook:dry_rub url https://en.wikibooks.org/wiki/Cookbook:Dry_Rub cookbook:dublin_lamb_stew name "Dublin Lamb Stew" cookbook:dublin_lamb_stew recipeCategory category:irish_recipes cookbook:dublin_lamb_stew recipeCategory category:lamb_recipes cookbook:dublin_lamb_stew recipeCategory category:potato_recipes cookbook:dublin_lamb_stew recipeCategory category:recipes_from_foodista cookbook:dublin_lamb_stew recipeCategory category:stew_recipes cookbook:dublin_lamb_stew recipeCuisine cookbook:cuisine_of_ireland cookbook:dublin_lamb_stew recipeIngredient "1 1/2 lb carrots, peeled and diced" cookbook:dublin_lamb_stew recipeIngredient "1 green pepper, sliced" cookbook:dublin_lamb_stew recipeIngredient "1 med onion, finely chopped" cookbook:dublin_lamb_stew recipeIngredient "1 tbsp Dill Salt or Herbs de Provence" cookbook:dublin_lamb_stew recipeIngredient "1 tbsp olive oil" cookbook:dublin_lamb_stew recipeIngredient "2 cups beef broth" cookbook:dublin_lamb_stew recipeIngredient "2 lb lamb steaks (bone in), cubed" cookbook:dublin_lamb_stew recipeIngredient "2 lb potatoes, peeled and sliced" cookbook:dublin_lamb_stew recipeIngredient "3 celery stalks, chopped" cookbook:dublin_lamb_stew recipeIngredient "4 cups baby bella mushrooms, sliced" cookbook:dublin_lamb_stew recipeIngredient "salt and pepper to taste" cookbook:dublin_lamb_stew recipeInstructions ["In a large saucepan brown meat over medium heat.","Remove lamb and add oil,","Over high heat saute peppers, mushrooms, carrots, celery, and onion.","Add the sauted vegetables, beef broth, lamb, potatoes and Herbs de Provence or Dill Salt to a soup or crock pot.","Cover, and cook 30 minutes on medium high, stirring occasionally.","Cover, reduce heat to low, and simmer 1 1\/2 to 2 hours.","Serve hot with Irish Oat Scones or Soda Bread."] cookbook:dublin_lamb_stew type cookbook:recipes cookbook:dublin_lamb_stew url https://en.wikibooks.org/wiki/Cookbook:Dublin_Lamb_Stew cookbook:duck_a_l'orange label "duck a l'orange" cookbook:duck_à_l'orange name "Duck à l'Orange" cookbook:duck_à_l'orange recipeCategory category:duck_recipes cookbook:duck_à_l'orange recipeCategory category:grilled_recipes cookbook:duck_à_l'orange recipeCategory category:main_course_recipes cookbook:duck_à_l'orange recipeCategory category:orange_recipes cookbook:duck_à_l'orange recipeCategory category:poultry_recipes cookbook:duck_à_l'orange recipeCategory category:recipes_with_metric_units cookbook:duck_à_l\'orange recipeCategory category:recipes_with_metric_units cookbook:duck_à_l'orange recipeIngredient "4 (7-8 ounce (200g - 230g)) boneless duck breasts" cookbook:duck_à_l'orange recipeIngredient "Olive oil" cookbook:duck_à_l'orange recipeIngredient "Orange marmalade" cookbook:duck_à_l'orange recipeIngredient "Salt and freshly ground black pepper" cookbook:duck_à_l'orange recipeInstructions ["Score skin of duck in a diamond pattern. Brush with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper. Set aside.","Grill duck breasts over medium high heat, covered, 4-5 minutes, brushing with marmalade every 1 1\/2 minutes. Flip and cook for another 3-4 minutes, brushing every 1 minute, for medium-rare.","Remove to a plate and cover with aluminum foil. Let rest 10 minutes before serving."] cookbook:duck_à_l'orange type cookbook:recipes cookbook:duck_à_l\'orange type cookbook:recipes cookbook:duck_à_l'orange url https://en.wikibooks.org/wiki/Cookbook:Duck_à_l'Orange cookbook:duck_confit label "duck confit" cookbook:duck_confit name "Duck Confit" cookbook:duck_confit recipeCategory category:baked_recipes cookbook:duck_confit recipeCategory category:duck_recipes cookbook:duck_confit recipeCategory category:garlic_recipes cookbook:duck_confit recipeCategory category:main_course_recipes cookbook:duck_confit recipeCategory category:thyme_recipes cookbook:duck_confit recipeCookingTechnique cookbook:baking cookbook:duck_confit recipeFoodstuff cookbook:bay_leaf cookbook:duck_confit recipeFoodstuff cookbook:duck cookbook:duck_confit recipeFoodstuff cookbook:garlic cookbook:duck_confit recipeFoodstuff cookbook:olive_oil cookbook:duck_confit recipeFoodstuff cookbook:pepper cookbook:duck_confit recipeFoodstuff cookbook:salt cookbook:duck_confit recipeFoodstuff cookbook:thyme cookbook:duck_confit recipeIngredient "½ teaspoon freshly ground black pepper" cookbook:duck_confit recipeIngredient "½ teaspoon table salt" cookbook:duck_confit recipeIngredient "10 garlic cloves" cookbook:duck_confit recipeIngredient "1½ teaspoon black peppercorns" cookbook:duck_confit recipeIngredient "1 tablespoon plus ⅛ teaspoon salt" cookbook:duck_confit recipeIngredient "4 bay leaves" cookbook:duck_confit recipeIngredient "4 cups olive oil" cookbook:duck_confit recipeIngredient "4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved" cookbook:duck_confit recipeIngredient "4 sprigs fresh thyme" cookbook:duck_confit recipeInstructions ["Lay the leg portions on a platter, skin side down.","Sprinkle with 1 tablespoon of the salt and the black pepper.","Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.","Lay the remaining 2 leg portions, flesh to flesh, on top.","Put the fat from the ducks in the bottom of a glass or plastic container.","Top with the sandwiched leg portions.","Sprinkle with the remaining \u215b teaspoon salt.","Cover and refrigerate for 12 hours.","Preheat the oven to 200\u00b0F (95\u00b0C).","Remove the duck from the refrigerator.","Remove the garlic, bay leaves, thyme, and duck fat and set aside.","Rinse the duck with cool water, rubbing off some of the salt and pepper.","Pat dry with paper towels.","Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enamelled cast iron pot.","Sprinkle evenly with the peppercorns and table salt.","Lay the duck on top, skin side down.","Add the olive oil.","Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.","Remove the duck from the fat.","Strain the fat and set aside.","To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator.","Alternately, pick the meat from the bones and place it in a stoneware container.","Cover the meat with a thin layer of some of the strained fat.","The duck confit can be stored in the refrigerator for up to 1 month."] cookbook:duck_confit type cookbook:recipes cookbook:duck_confit url https://en.wikibooks.org/wiki/Cookbook:Duck_Confit cookbook:duck_fried_rice name "Duck fried rice" cookbook:duck_fried_rice name "Duck Fried Rice" cookbook:duck_fried_rice recipeCategory category:duck_recipes cookbook:duck_fried_rice recipeCategory category:easy_recipes cookbook:duck_fried_rice recipeCategory category:fried_rice_recipes cookbook:duck_fried_rice recipeCategory category:recipes_with_metric_units cookbook:duck_fried_rice recipeCategory category:rice_recipes cookbook:duck_fried_rice recipeFoodstuff cookbook:bean_sprout cookbook:duck_fried_rice recipeFoodstuff cookbook:butter cookbook:duck_fried_rice recipeFoodstuff cookbook:duck cookbook:duck_fried_rice recipeFoodstuff cookbook:garlic cookbook:duck_fried_rice recipeFoodstuff cookbook:green_onion cookbook:duck_fried_rice recipeFoodstuff cookbook:habanero cookbook:duck_fried_rice recipeFoodstuff cookbook:parsley cookbook:duck_fried_rice recipeFoodstuff cookbook:pepper cookbook:duck_fried_rice recipeFoodstuff cookbook:rice cookbook:duck_fried_rice recipeFoodstuff cookbook:salt cookbook:duck_fried_rice recipeFoodstuff cookbook:sesame_oil cookbook:duck_fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:duck_fried_rice recipeIngredient "1½ tbsp. salt" cookbook:duck_fried_rice recipeIngredient "1 tbsp. black pepper" cookbook:duck_fried_rice recipeIngredient "1 tbsp. habanero" cookbook:duck_fried_rice recipeIngredient "200 g bean sprouts, soak in hot water" cookbook:duck_fried_rice recipeIngredient "25 g fresh parsley" cookbook:duck_fried_rice recipeIngredient "2 duck meat, sliced 1 cm" cookbook:duck_fried_rice recipeIngredient "2 green chillies, cut 1 cm" cookbook:duck_fried_rice recipeIngredient "2 red chillies, cut 1 cm" cookbook:duck_fried_rice recipeIngredient "2 tbsp. light soy sauce" cookbook:duck_fried_rice recipeIngredient "2 tbsp. sesame oil" cookbook:duck_fried_rice recipeIngredient "3 cloves garlic, minced" cookbook:duck_fried_rice recipeIngredient "3 scallions, cut the white part only" cookbook:duck_fried_rice recipeIngredient "3 tbsp. butter" cookbook:duck_fried_rice recipeIngredient "600 g rice" cookbook:duck_fried_rice recipeInstructions ["Heat the butter and sesame oil on the non-stick pan, fry the garlic, red and green chillies and scallion. Stir at 15 seconds to make fragrant.","Add the duck meat, bean sprouts and parsley, stir until the duck meat changing the color.","Add the rice, and then the light soy sauce, habanero, black pepper and salt. Stir until mixed all.","Served hot."] cookbook:duck_fried_rice type cookbook:recipes cookbook:duck_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Duck_fried_rice cookbook:duck_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Duck_Fried_Rice cookbook:duck label "duck" cookbook:duck label "duckling" cookbook:duck label "duck meat" cookbook:duck label "ducks" cookbook:duck label "wild ducks" cookbook:duck name "Duck" cookbook:duck recipeCategory category:meat_and_poultry cookbook:duck_stock label "duck stock" cookbook:duck_stock name "Duck Stock" cookbook:duck_stock recipeCategory category:duck_recipes cookbook:duck_stock recipeCategory category:recipes_with_metric_units cookbook:duck_stock recipeCategory category:stock_recipes cookbook:duck_stock recipeCookingTechnique cookbook:boiling cookbook:duck_stock recipeCookingTechnique cookbook:simmering cookbook:duck_stock recipeEquipment cookbook:stock_pot cookbook:duck_stock recipeFoodstuff cookbook:giblets cookbook:duck_stock recipeFoodstuff cookbook:salt cookbook:duck_stock recipeFoodstuff cookbook:vinegar cookbook:duck_stock recipeFoodstuff cookbook:water cookbook:duck_stock recipeIngredient "1/2 tsp vinegar" cookbook:duck_stock recipeIngredient "1 tsp salt (or to taste)" cookbook:duck_stock recipeIngredient "6 cups (1200ml) water" cookbook:duck_stock recipeIngredient "giblets (gizzard, heart, neck, skinned/peeled duck feet)" cookbook:duck_stock recipeIngredient "Leftover bones from roast duck" cookbook:duck_stock recipeIngredient "Pan drippings" cookbook:duck_stock recipeInstructions ["Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 1\/2 hours.","Drain liquid, discarding bones and reserving any meat."] cookbook:duck_stock recipeNotes "* Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and helps leach nutrients such as calcium from the bones, leaving no vinegary odor\/flavor behind. " cookbook:duck_stock type cookbook:ingredients cookbook:duck_stock url https://en.wikibooks.org/wiki/Cookbook:Duck_Stock cookbook:duck type cookbook:ingredients cookbook:duck type cookbook:meat_and_poultry cookbook:duck url https://en.wikibooks.org/wiki/Cookbook:Duck cookbook:dud_patti difficulty 1 cookbook:dud_patti label "dud patti" cookbook:dud_patti name "Dud Patti" cookbook:dud_patti recipeCategory category:beverage_recipes cookbook:dud_patti recipeCategory category:recipes_with_metric_units cookbook:dud_patti recipeCategory category:very_easy_recipes cookbook:dud_patti recipeIngredient "1 medium/small pan (must be at least 5 inches deep)" cookbook:dud_patti recipeIngredient "2 1/2 cup milk" cookbook:dud_patti recipeIngredient "2 heaping teaspoons of loose tea" cookbook:dud_patti recipeIngredient "Strainer" cookbook:dud_patti recipeInstructions ["Pour in the milk into the pan. Let it simmer on medium\/low heat.","When it is nearly boiling (which is going to take a LONG time) put in the tea.","Stir it a little with a spatula to allow it to brew before the boils over.","Then take it off the heat when it boils over and pour it into a cup through a strainer.","Sweeten it with sugar and enjoy!"] cookbook:dud_patti recipeYield 2 servings cookbook:dud_patti totalTime "~10 minutes" cookbook:dud_patti type cookbook:recipes cookbook:dud_patti url https://en.wikibooks.org/wiki/Cookbook:Dud_Patti cookbook:duku label "duku" cookbook:dulce_de_leche label "dulce de leche" cookbook:dulce_de_lechoza label "dulce de lechoza" cookbook:dulce_de_papaya label "dulce de papaya" cookbook:dull_knife label "butter knife" cookbook:dull_knife label "table knife" cookbook:dull_knife name "Butter Knife" cookbook:dull_knife name "Dull Knife" cookbook:dull_knife type cookbook:cookbook/equipment cookbook:dull_knife url https://en.wikibooks.org/wiki/Cookbook:Butter_Knife cookbook:dull_knife url https://en.wikibooks.org/wiki/Cookbook:Dull_Knife cookbook:dulse label "dulse" cookbook:dum_aloo name "Dum Aloo" cookbook:dum_aloo recipeCategory category:indian_recipes cookbook:dum_aloo recipeCategory category:kashmiri_cuisine cookbook:dum_aloo recipeCategory category:potato_dishes cookbook:dum_aloo recipeCuisine cookbook:cuisine_of_india cookbook:dum_aloo type cookbook:recipes cookbook:dum_aloo url https://en.wikibooks.org/wiki/Cookbook:Dum_Aloo cookbook:dum_ka_qimah name "Dum ka qimah" cookbook:dum_ka_qimah name "Dum ka Qimah" cookbook:dum_ka_qimah recipeCategory category:south_asian_recipes cookbook:dum_ka_qimah recipeCookingTechnique cookbook:mincing cookbook:dum_ka_qimah recipeCuisine cookbook:south_asian_cuisines cookbook:dum_ka_qimah recipeFoodstuff cookbook:beef cookbook:dum_ka_qimah recipeFoodstuff cookbook:chickpea cookbook:dum_ka_qimah recipeFoodstuff cookbook:chiles cookbook:dum_ka_qimah recipeFoodstuff cookbook:cilantro cookbook:dum_ka_qimah recipeFoodstuff cookbook:garam_masala cookbook:dum_ka_qimah recipeFoodstuff cookbook:ginger cookbook:dum_ka_qimah recipeFoodstuff cookbook:lamb cookbook:dum_ka_qimah recipeFoodstuff cookbook:oil_and_fat cookbook:dum_ka_qimah recipeFoodstuff cookbook:onion cookbook:dum_ka_qimah recipeFoodstuff cookbook:papaya cookbook:dum_ka_qimah recipeFoodstuff cookbook:salt cookbook:dum_ka_qimah recipeFoodstuff cookbook:yogurt cookbook:dum_ka_qimah recipeIngredient "1½ tsp. salt" cookbook:dum_ka_qimah recipeIngredient "1 cup oil" cookbook:dum_ka_qimah recipeIngredient "1 kg. lean mince (beef or lamb)" cookbook:dum_ka_qimah recipeIngredient "1 piece coal" cookbook:dum_ka_qimah recipeIngredient "1 tbsp. ginger paste" cookbook:dum_ka_qimah recipeIngredient "1 tbsp. roasted chickpea flour" cookbook:dum_ka_qimah recipeIngredient "1 tsp. finely chopped green chillies" cookbook:dum_ka_qimah recipeIngredient "1 tsp. garam masala" cookbook:dum_ka_qimah recipeIngredient "2 tbsp. freshly chopped green coriander (cilantro)" cookbook:dum_ka_qimah recipeIngredient "2 tbsp. unripe green papaya (ground)" cookbook:dum_ka_qimah recipeIngredient "2 tbsp. yogurt" cookbook:dum_ka_qimah recipeIngredient "3 medium onions, skinned and thinly sliced" cookbook:dum_ka_qimah recipeIngredient "7-8 whole red chilli" cookbook:dum_ka_qimah recipeInstructions ["Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.","Thoroughly wash the mince and squeeze out any water.","Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.","Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.","Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.","Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.","Take out \u00bd cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.","Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves."] cookbook:dum_ka_qimah type cookbook:recipes cookbook:dum_ka_qimah url https://en.wikibooks.org/wiki/Cookbook:Dum_ka_qimah cookbook:dum_ka_qimah url https://en.wikibooks.org/wiki/Cookbook:Dum_ka_Qimah cookbook:dump_cake difficulty 1 cookbook:dump_cake name "Dump Cake" cookbook:dump_cake recipeCategory category:american_dessert_recipes cookbook:dump_cake recipeCategory category:baking_recipes cookbook:dump_cake recipeCategory category:cake_recipes cookbook:dump_cake recipeCategory category:camping_recipes cookbook:dump_cake recipeCategory category:cherry_recipes cookbook:dump_cake recipeCategory category:inexpensive_recipes cookbook:dump_cake recipeCategory category:pecan_recipes cookbook:dump_cake recipeCategory category:pineapple_recipes cookbook:dump_cake recipeCategory category:vegetarian_recipes cookbook:dump_cake recipeCategory category:very_easy_recipes cookbook:dump_cake recipeCookingTechnique cookbook:baking cookbook:dump_cake recipeCookingTechnique cookbook:chopping cookbook:dump_cake recipeFoodstuff cookbook:butter cookbook:dump_cake recipeFoodstuff cookbook:cherry cookbook:dump_cake recipeFoodstuff cookbook:pecan cookbook:dump_cake recipeFoodstuff cookbook:pineapple cookbook:dump_cake recipeIngredient "½ cup butter" cookbook:dump_cake recipeIngredient "1 can (20 ounces) crushed pineapple with juice, undrained" cookbook:dump_cake recipeIngredient "1 can (21 ounces) cherry pie filling" cookbook:dump_cake recipeIngredient "1 cups chopped pecans" cookbook:dump_cake recipeIngredient "1 package yellow cake mix" cookbook:dump_cake recipeInstructions ["Preheat oven to 350\u00b0F.","Grease 13x9 inch pan.","Proceed as above starting with #2."] cookbook:dump_cake recipeNotes "* Coals for Dutch Oven: very few on bottom, more on top. * Put a glass full of water in the middle of the Dutch Oven before baking to help it bake evenly, from inside and out. * Use any pie filling you want. * Serve warm or room temperature. " cookbook:dump_cake recipeYield 8 cookbook:dump_cake totalTime "1 hour" cookbook:dump_cake type cookbook:recipes cookbook:dump_cake url https://en.wikibooks.org/wiki/Cookbook:Dump_Cake cookbook:dumpling label "dumpling" cookbook:dumpling label "dumplings" cookbook:dumpling name "Dumpling" cookbook:dumplings_filled_with_apricot_(marillenknödel) difficulty 3 cookbook:dumplings_filled_with_apricot_(marillenknödel) label "marillenknödel" cookbook:dumplings_filled_with_apricot_(marillenknödel) label "marillenknödel (dumplings filled with apricot)" cookbook:dumplings_filled_with_apricot_(marillenknödel) name "Dumplings Filled with Apricot (Marillenknödel)" cookbook:dumplings_filled_with_apricot_(marillenknödel) name "Marillenknödel" cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeCategory category:austrian_recipes cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeCategory category:boiled_recipes cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeCategory category:dessert_recipes cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeCategory category:dumpling_recipes cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeCategory category:fruit_recipes cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeCategory category:medium_difficulty_recipes cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeCategory category:recipes_with_metric_units cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeCuisine cookbook:cuisine_of_austria cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeInstructions ["Mix the curd with the egg in a wide bowl and add three or four tablespoons of semolina and a pinch of salt. Wait for about 20 minutes to allow the semolina to soak. Then add as much flour as is necessary to make the dough smooth. In order to form fine dumplings later on, it is very important that the dough is not sticky. Again wait for about 10 minutes.","In the meantime cut the apricots into two halves. Remove the pips and replace them with a sugar cube. Then put the halves of the apricots together again.","Pour water and some salt into a big pot and bring it to a boil.","Now form the dumplings: divide the dough into ten equal pieces, which you mould into flat, round disks. Flouring your hands will prevent the dough from sticking onto them. #Now wrap each apricot with one disk of dough. Then roll the dumpling between your hands. Make sure that there are no holes in the dough and that the dough sticks to the apricots. Try to form evenly round dumplings. Don\u2019t worry if this does not work out perfectly the first time you prepare dumplings. The breadcrumbs and the sugar, which the dumplings will be covered with later on, will conceal any irregularities.","Now, carefully put the dumplings into the boiling water. The water usually ceases to boil for a short while after the dumplings have been placed into the pot. Wait until it boils again and then reduce heat. Let the dumplings boil slowly until they start rising to the surface of the water. Now cover the pot and wait for about another 4 minutes. The dumplings will gain size during this period.","In the meantime heat butter in a pan, add bread crumbs with sugar and a bit of ground cinnamon. Fry the breadcrumbs until they turn light brown. Then roll the dumplings in the bread crumbs until they are covered all over.","Serve the Marillenkn\u00f6del together with the remaining bread crumbs and coat them with much powdered sugar."] cookbook:dumplings_filled_with_apricot_(marillenknödel) recipeYield 4 cookbook:dumplings_filled_with_apricot_(marillenknödel) totalTime "60 minutes" cookbook:dumplings_filled_with_apricot_(marillenknödel) type cookbook:recipes cookbook:dumplings_filled_with_apricot_(marillenknödel) url https://en.wikibooks.org/wiki/Cookbook:Dumplings_Filled_with_Apricot_(Marillenknödel) cookbook:dumplings_filled_with_apricot_(marillenknödel) url https://en.wikibooks.org/wiki/Cookbook:Marillenknödel cookbook:dumplings label "dumplings" cookbook:dumpling url https://en.wikibooks.org/wiki/Cookbook:Dumpling cookbook:duonos_gira name "Duonos gira" cookbook:duonos_gira name "Duonos Gira" cookbook:duonos_gira recipeCategory category:beverage_recipes cookbook:duonos_gira recipeCategory category:fermented_food_recipes cookbook:duonos_gira recipeCategory category:lithuanian_recipes cookbook:duonos_gira recipeCategory category:raisin_recipes cookbook:duonos_gira recipeCuisine cookbook:cuisine_of_lithuania cookbook:duonos_gira recipeIngredient "1 cup raisins" cookbook:duonos_gira recipeIngredient "1 lb dried black rye bread (Lithuanian rye- like sour dough)" cookbook:duonos_gira recipeIngredient "1 lbs. sugar (I've found sugar is optional)" cookbook:duonos_gira recipeIngredient "4 teaspoons yeast" cookbook:duonos_gira recipeIngredient "5 qt. water" cookbook:duonos_gira recipeInstructions ["Boil water and cover cubed bread. Let stand 24 hours.","Strain and add yeast and sugar. Keep in a warm place for 48 hours.","Place in bottles add raisins or other dried fruit and close off bottles. Ready to drink. Store bottles in cool place for up to 2 months. Often served in Lithuania as a summertime drink but is also good served hot in winter."] cookbook:duonos_gira type cookbook:recipes cookbook:duonos_gira url https://en.wikibooks.org/wiki/Cookbook:Duonos_gira cookbook:duonos_gira url https://en.wikibooks.org/wiki/Cookbook:Duonos_Gira cookbook:durian label "durian" cookbook:durian name "Durian" cookbook:durian_pancake label "durian pancake" cookbook:durian_pancake name "Durian Pancake" cookbook:durian_pancake recipeCategory category:coconut_recipes cookbook:durian_pancake recipeCategory category:dessert_recipes cookbook:durian_pancake recipeCategory category:durian_recipes cookbook:durian_pancake recipeCategory category:pancake_recipes cookbook:durian_pancake recipeCategory category:pan_fried_recipes cookbook:durian_pancake recipeCategory category:recipes_with_metric_units cookbook:durian_pancake recipeCookingTechnique cookbook:pan_frying cookbook:durian_pancake recipeCuisine cookbook:vegan_cuisine cookbook:durian_pancake recipeEquipment cookbook:blender cookbook:durian_pancake recipeFoodstuff cookbook:arrowroot cookbook:durian_pancake recipeFoodstuff cookbook:banana cookbook:durian_pancake recipeFoodstuff cookbook:coconut cookbook:durian_pancake recipeFoodstuff cookbook:durian cookbook:durian_pancake recipeFoodstuff cookbook:egg cookbook:durian_pancake recipeFoodstuff cookbook:mix cookbook:durian_pancake recipeFoodstuff cookbook:passion_fruit cookbook:durian_pancake recipeFoodstuff cookbook:rice_flour cookbook:durian_pancake recipeFoodstuff cookbook:vegetable_oil cookbook:durian_pancake recipeIngredient "1 1/2 tablespoons arrowroot flour" cookbook:durian_pancake recipeIngredient "120ml palm sugar caramel" cookbook:durian_pancake recipeIngredient "140g rice flour" cookbook:durian_pancake recipeIngredient "170g palm sugar, shaved" cookbook:durian_pancake recipeIngredient "1 egg" cookbook:durian_pancake recipeIngredient "250ml coconut cream" cookbook:durian_pancake recipeIngredient "2 ripe bananas, mashed" cookbook:durian_pancake recipeIngredient "50g durian" cookbook:durian_pancake recipeIngredient "90g grated coconut flesh" cookbook:durian_pancake recipeIngredient "passion fruit ice cream" cookbook:durian_pancake recipeIngredient "vegetable oil" cookbook:durian_pancake recipeInstructions ["Mix coconut flesh with the flours.","In a separate bowl, mash the bananas and durian, and then add palm sugar, egg and coconut cream and mix thoroughly.","Pour banana mixture into a blender and process until the mixture is smooth.","Mix coconut mixture and banana pur\u00e9e. Cover this and let it chilled in refrigerator for at least 1 hour.","Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. Fry it until it is light brown color.","Serve it hot, with the palm sugar caramel and passion fruit ice cream."] cookbook:durian_pancake type cookbook:recipes cookbook:durian_pancake url https://en.wikibooks.org/wiki/Cookbook:Durian_Pancake cookbook:durian type cookbook:fruits cookbook:durian type cookbook:ingredients cookbook:durian url https://en.wikibooks.org/wiki/Cookbook:Durian cookbook:durum label "durum" cookbook:durum_wheat label "durum wheat" cookbook:dutch_oven_beans difficulty 3 cookbook:dutch_oven_beans name "Dutch Oven Beans" cookbook:dutch_oven_beans recipeCategory category:american_recipes cookbook:dutch_oven_beans recipeCategory category:bacon_recipes cookbook:dutch_oven_beans recipeCategory category:baked_recipes cookbook:dutch_oven_beans recipeCategory category:bean_recipes cookbook:dutch_oven_beans recipeCategory category:camping_recipes cookbook:dutch_oven_beans recipeCategory category:casserole_recipes cookbook:dutch_oven_beans recipeCategory category:gluten-free_recipes cookbook:dutch_oven_beans recipeCategory category:ground_beef_recipes cookbook:dutch_oven_beans recipeCategory category:inexpensive_recipes cookbook:dutch_oven_beans recipeCategory category:medium_difficulty_recipes cookbook:dutch_oven_beans recipeCategory category:molasses_recipes cookbook:dutch_oven_beans recipeCategory category:mustard_recipes cookbook:dutch_oven_beans recipeCategory category:onion_recipes cookbook:dutch_oven_beans recipeCategory category:slow_cooker_recipes cookbook:dutch_oven_beans recipeCookingTechnique cookbook:chopping cookbook:dutch_oven_beans recipeCookingTechnique cookbook:simmering cookbook:dutch_oven_beans recipeCuisine cookbook:cuisine_of_the_united_states cookbook:dutch_oven_beans recipeCuisine cookbook:louisiana_creole_cuisine cookbook:dutch_oven_beans recipeCuisine cookbook:new_england_cuisine cookbook:dutch_oven_beans recipeEquipment cookbook:cutting_board cookbook:dutch_oven_beans recipeEquipment cookbook:dutch_oven cookbook:dutch_oven_beans recipeEquipment cookbook:paring_knife cookbook:dutch_oven_beans recipeFoodstuff cookbook:bacon cookbook:dutch_oven_beans recipeFoodstuff cookbook:brown_sugar cookbook:dutch_oven_beans recipeFoodstuff cookbook:lima_bean cookbook:dutch_oven_beans recipeFoodstuff cookbook:liquid_smoke cookbook:dutch_oven_beans recipeFoodstuff cookbook:molasses cookbook:dutch_oven_beans recipeFoodstuff cookbook:mustard cookbook:dutch_oven_beans recipeFoodstuff cookbook:onion cookbook:dutch_oven_beans recipeFoodstuff cookbook:worcestershire_sauce cookbook:dutch_oven_beans recipeIngredient "½ cup ketchup" cookbook:dutch_oven_beans recipeIngredient "1 can (15 ounces) butter beans" cookbook:dutch_oven_beans recipeIngredient "1 can (15 ounces) lima beans" cookbook:dutch_oven_beans recipeIngredient "1 can (15 ounces) pinto beans" cookbook:dutch_oven_beans recipeIngredient "1 can (15 ounces) red beans" cookbook:dutch_oven_beans recipeIngredient "1 large can (53 ounces) pork and beans" cookbook:dutch_oven_beans recipeIngredient "1 large onion" cookbook:dutch_oven_beans recipeIngredient "1 pound bacon" cookbook:dutch_oven_beans recipeIngredient "1 pound lean hamburger" cookbook:dutch_oven_beans recipeIngredient "1 teaspoon dry mustard" cookbook:dutch_oven_beans recipeIngredient "1 teaspoon Liquid Smoke" cookbook:dutch_oven_beans recipeIngredient "2 tablespoons brown sugar" cookbook:dutch_oven_beans recipeIngredient "2 tablespoons molasses" cookbook:dutch_oven_beans recipeIngredient "2 tablespoons Worcestershire Sauce©" cookbook:dutch_oven_beans recipeInstructions ["Cut bacon into bite-sized pieces and begin cooking in heated Dutch oven.","Chop onion with large knife on clean cutting board into \u00bd inch pieces.","When bacon is nearly cooked, crumble hamburger and chopped onion into Dutch oven.","When onion is transparent, add all the beans, ketchup, brown sugar, mustard, molasses, and Worcestershire sauce.","Stir mixture.","Heat to a simmer and let bubble lightly for 10 or 15 minutes ''or as long as you can stand it.''","Stir in Liquid Smoke.","Taste and adjust with additional ketchup, brown sugar, mustard, molasses, and Liquid Smoke or whatever it takes."] cookbook:dutch_oven_beans recipeNotes "* About two dozen charcoal briquettes, started earlier until covered with white ash, with a dozen below and a dozen on top of the Dutch oven should bear sufficient heat. If dried beans are used, many more will be needed over the hours, as the original briquettes are exhausted. * Crowder peas or black-eyed peas may also be used. * If dried beans are used, add 12 cups of soaked beans to cooked bacon, hamburger, and onions, add the ketchup, brown sugar, mustard, molasses, and Worcestershire sauce, add enough water to make a thick soup and cook until beans are soft-maybe 6 to 8 hours, longer at higher altitudes. * Avoid eating this for too many consecutive days or your camp mates will move your campsite downwind. " cookbook:dutch_oven_beans recipeYield 8-12 cookbook:dutch_oven_beans totalTime "1 hour" cookbook:dutch_oven_beans type cookbook:recipes cookbook:dutch_oven_beans url https://en.wikibooks.org/wiki/Cookbook:Dutch_Oven_Beans cookbook:dutch_oven label "camp oven" cookbook:dutch_oven label "dutch oven" cookbook:dutch_oven label "dutch ovens" cookbook:dutch_oven name "Dutch oven" cookbook:dutch_oven name "Dutch Oven" cookbook:dutch_oven type cookbook:cookbook/equipment cookbook:dutch_oven url https://en.wikibooks.org/wiki/Cookbook:Dutch_oven cookbook:dutch_oven url https://en.wikibooks.org/wiki/Cookbook:Dutch_Oven cookbook:duxelles name "Duxelles" cookbook:duxelles recipeCategory category:french_recipes cookbook:duxelles recipeCategory category:mushroom_recipes cookbook:duxelles recipeCuisine cookbook:cuisine_of_france cookbook:duxelles type cookbook:recipes cookbook:duxelles url https://en.wikibooks.org/wiki/Cookbook:Duxelles cookbook:dynamite_shrimp name "Dynamite Shrimp" cookbook:dynamite_shrimp recipeCategory category:deep_fried_recipes cookbook:dynamite_shrimp recipeCategory category:lemon_recipes cookbook:dynamite_shrimp recipeCategory category:main_course_recipes cookbook:dynamite_shrimp recipeCategory category:shrimp_recipes cookbook:dynamite_shrimp recipeIngredient "1 tbs Cajun seasoning" cookbook:dynamite_shrimp recipeIngredient "1 tbs cayenne pepper" cookbook:dynamite_shrimp recipeIngredient "2 1/2 pounds peeled deveined jumbo shrimp" cookbook:dynamite_shrimp recipeIngredient "2 quarts frying oil" cookbook:dynamite_shrimp recipeIngredient "3 tbs freshly ground black pepper" cookbook:dynamite_shrimp recipeIngredient "3 tbs salt" cookbook:dynamite_shrimp recipeIngredient "All-purpose flour" cookbook:dynamite_shrimp recipeIngredient "Cornmeal" cookbook:dynamite_shrimp recipeIngredient "Freshly squeezed lemon juice" cookbook:dynamite_shrimp recipeInstructions ["Combine salt, pepper, and seasonings. Set aside.","Dredge each shrimp into flour, then dip in lemon, then into cornmeal. Let sit 2-3 minutes.","Heat oil to 375 degrees F. Add shrimp in batches and cook about 2 minutes or until golden brown and cooked through. Drain on a wire rack.","Once all shrimp has been fried, toss with seasoning mixture. Serve immediately."] cookbook:dynamite_shrimp type cookbook:recipes cookbook:dynamite_shrimp url https://en.wikibooks.org/wiki/Cookbook:Dynamite_Shrimp cookbook:dzavarapour label "dzavarapour" cookbook:dzotobichay label "dzotobichay" cookbook:eärgon_salsa label "eärgon salsa" cookbook:eärgon_salsa name "Eärgon Salsa" cookbook:eärgon_salsa recipeCategory category:chile_recipes cookbook:eärgon_salsa recipeCategory category:low-sodium_recipes cookbook:eärgon_salsa recipeCategory category:mexican_recipes cookbook:eärgon_salsa recipeCategory category:recipes_with_images cookbook:eärgon_salsa recipeCategory category:salsa_recipes cookbook:eärgon_salsa recipeCategory category:sauce_recipes cookbook:eärgon_salsa recipeCategory category:tomato_recipes cookbook:eärgon_salsa recipeCategory category:vegan_recipes cookbook:eärgon_salsa recipeCategory category:very_easy_recipes cookbook:eärgon_salsa recipeCuisine cookbook:cuisine_of_jalisco cookbook:eärgon_salsa recipeCuisine cookbook:cuisine_of_mexico cookbook:eärgon_salsa recipeCuisine cookbook:cuisine_of_yucatan cookbook:eärgon_salsa recipeCuisine cookbook:vegan_cuisine cookbook:eärgon_salsa recipeIngredient "1 12-ounce can of unsalted, canned tomato paste" cookbook:eärgon_salsa recipeIngredient "4 jalapeño peppers, raw" cookbook:eärgon_salsa recipeIngredient "4 tablespoon distilled white vinegar" cookbook:eärgon_salsa recipeIngredient "4 tablespoon minced garlic" cookbook:eärgon_salsa recipeInstructions ["Slice peppers crosswise to form small rings, put in small container","Add garlic","Add vinegar","Add tomato paste","Stir","Serve"] cookbook:eärgon_salsa recipeNotes "*4 seranno peppers can be substituted for the 4 jalape\u00f1os for a spicier sauce *To try the habanero version, use 2 habanero peppers chopped finely and increase tomato paste from 12 oz to 18 oz. Be careful. * Recipe is easy to customize. Some options include adding spinach, cilantro, black pepper, and chopped onions. * The peppers, vinegar, and garlic can be combined beforehand and stored in an airtight container in the fridge for several days. *[http:\/\/www.ehow.com\/how_2213822_make-tomato-paste.html How-to: Homemade tomato paste] " cookbook:eärgon_salsa type cookbook:recipes cookbook:eärgon_salsa url https://en.wikibooks.org/wiki/Cookbook:Eärgon_Salsa cookbook:east_asian_cuisines label "asian" cookbook:east_asian_cuisines label "asian cuisine" cookbook:east_asian_cuisines label "east asia" cookbook:east_asian_cuisines label "east asian" cookbook:east_asian_cuisines label "east asian cuisine" cookbook:east_asian_cuisines label "east asian cuisines" cookbook:east_asian_cuisines label "far east" cookbook:east_asian_cuisines name "East Asian cuisines" cookbook:east_asian_cuisines type cookbook:cuisines cookbook:east_asian_cuisines type cookbook:cuisines_by_region cookbook:east_asian_cuisines url https://en.wikibooks.org/wiki/Cookbook:East_Asian_cuisines cookbook:eastern_north_carolina_barbecue difficulty 3 cookbook:eastern_north_carolina_barbecue label "barbecue" cookbook:eastern_north_carolina_barbecue name "Eastern North Carolina Barbecue" cookbook:eastern_north_carolina_barbecue recipeCategory category:barbecue_recipes cookbook:eastern_north_carolina_barbecue recipeCategory category:gluten-free_recipes cookbook:eastern_north_carolina_barbecue recipeCategory category:medium_difficulty_recipes cookbook:eastern_north_carolina_barbecue recipeCategory category:pork_recipes cookbook:eastern_north_carolina_barbecue recipeCategory category:southern_u.s._recipes cookbook:eastern_north_carolina_barbecue recipeCuisine cookbook:louisiana_creole_cuisine cookbook:eastern_north_carolina_barbecue recipeCuisine cookbook:southern_cuisine cookbook:eastern_north_carolina_barbecue recipeFoodstuff cookbook:pork cookbook:eastern_north_carolina_barbecue recipeFoodstuff cookbook:salt cookbook:eastern_north_carolina_barbecue recipeFoodstuff cookbook:tea cookbook:eastern_north_carolina_barbecue recipeIngredient "40 pounds charcoal (for charcoal cooking option)" cookbook:eastern_north_carolina_barbecue recipeIngredient "80 pound pig (butchered and head removed)" cookbook:eastern_north_carolina_barbecue recipeIngredient "salt" cookbook:eastern_north_carolina_barbecue recipeIngredient "Your favorite “Vinegar based Eastern NC sauce”." cookbook:eastern_north_carolina_barbecue recipeInstructions ["Salt hams, ribs\/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit.","Keep lid closed.","Attain a heat of approximately 275-350\u00b0F.","Allow 1 hour per 10 pounds cooking time (gas or charcoal).","2 hours before being done, place pig with the skin side down.","As soon as it is flipped, pour BBQ sauce on meat side.","Close lid and allow skin to crisp.","The pig will be done to perfection when the ham bone can be twisted freely.","Lift lid and allow guests to pick\/pull meat or the chef can remove meat and chop to his liking on a chopping block."] cookbook:eastern_north_carolina_barbecue recipeNotes "* Any higher heat or longer cooking time will result in the hams drying out. * Heat source should be as indirect as possible if using a home made pit with there being less coals under the ribs\/midsection and more around the perimeter. * Only lift the lid when required and not to let everyone take recreational looks at the pig. * The more consistent you can maintain the heat source, the more evenly cooked and tender the pig will turn out. Remember \u201cIf you\u2019re looking, you\u2019re not cooking\u201d. * If picked, provide additional sauce for guests to add, if chopped add additional sauce and salt to chef\u2019s liking. * If picked this will feed 30-40 persons. * If chopped this will yield 27 lbs of chopped BBQ. * If you want tomato in your sauce, go to Lexington, NC! It's about 160 miles west of here. Have some 'cue before you leave, it'll take you about 3 hours to get there. * Serve with hush puppies, coleslaw, potato salad, and sweet tea. " cookbook:eastern_north_carolina_barbecue recipeYield 30 to 40 people cookbook:eastern_north_carolina_barbecue_sauce difficulty 2 cookbook:eastern_north_carolina_barbecue_sauce label "eastern nc sauce" cookbook:eastern_north_carolina_barbecue_sauce name "Eastern North Carolina Barbecue Sauce" cookbook:eastern_north_carolina_barbecue_sauce recipeCategory category:barbecue_sauce_recipes cookbook:eastern_north_carolina_barbecue_sauce recipeCategory category:boiled_recipes cookbook:eastern_north_carolina_barbecue_sauce recipeCategory category:easy_recipes cookbook:eastern_north_carolina_barbecue_sauce recipeCategory category:inexpensive_recipes cookbook:eastern_north_carolina_barbecue_sauce recipeCategory category:molasses_recipes cookbook:eastern_north_carolina_barbecue_sauce recipeCategory category:pork_recipes cookbook:eastern_north_carolina_barbecue_sauce recipeCategory category:southern_u.s._recipes cookbook:eastern_north_carolina_barbecue_sauce recipeCategory category:vinegar_recipes cookbook:eastern_north_carolina_barbecue_sauce recipeCookingTechnique cookbook:boiling cookbook:eastern_north_carolina_barbecue_sauce recipeCuisine cookbook:louisiana_creole_cuisine cookbook:eastern_north_carolina_barbecue_sauce recipeCuisine cookbook:southern_cuisine cookbook:eastern_north_carolina_barbecue_sauce recipeEquipment cookbook:saucepan cookbook:eastern_north_carolina_barbecue_sauce recipeFoodstuff cookbook:cider_vinegar cookbook:eastern_north_carolina_barbecue_sauce recipeFoodstuff cookbook:honey cookbook:eastern_north_carolina_barbecue_sauce recipeFoodstuff cookbook:molasses cookbook:eastern_north_carolina_barbecue_sauce recipeFoodstuff cookbook:pepper cookbook:eastern_north_carolina_barbecue_sauce recipeFoodstuff cookbook:salt cookbook:eastern_north_carolina_barbecue_sauce recipeIngredient "¼ cup ground black pepper" cookbook:eastern_north_carolina_barbecue_sauce recipeIngredient "¼ cup red pepper flakes" cookbook:eastern_north_carolina_barbecue_sauce recipeIngredient "⅛ cup salt" cookbook:eastern_north_carolina_barbecue_sauce recipeIngredient "¾ gallons apple cider vinegar" cookbook:eastern_north_carolina_barbecue_sauce recipeIngredient "1 cup molasses" cookbook:eastern_north_carolina_barbecue_sauce recipeIngredient "2 cups honey" cookbook:eastern_north_carolina_barbecue_sauce recipeInstructions ["Start with apple cider vinegar in saucepan over medium heat.","Add salt, ground black pepper, crushed red pepper, molasses, and honey.","Let mixture heat up, but not quite boil.","Mix well.","Return sauce to the jug that the vinegar came in to cool."] cookbook:eastern_north_carolina_barbecue_sauce recipeNotes "* This is the sauce used for authentic barbecue. * Recipe from my friend and Brother Chip Crumpler. " cookbook:eastern_north_carolina_barbecue_sauce recipeYield ¾ gallon cookbook:eastern_north_carolina_barbecue_sauce totalTime "20 minutes" cookbook:eastern_north_carolina_barbecue_sauce type cookbook:recipes cookbook:eastern_north_carolina_barbecue_sauce url https://en.wikibooks.org/wiki/Cookbook:Eastern_North_Carolina_Barbecue_Sauce cookbook:eastern_north_carolina_barbecue totalTime "all night" cookbook:eastern_north_carolina_barbecue type cookbook:recipes cookbook:eastern_north_carolina_barbecue url https://en.wikibooks.org/wiki/Cookbook:Eastern_North_Carolina_Barbecue cookbook:east_frisian_tea difficulty 2 cookbook:east_frisian_tea label "east frisian tea" cookbook:east_frisian_tea name "East Frisian Tea" cookbook:east_frisian_tea recipeCategory category:beverage_recipes cookbook:east_frisian_tea recipeCategory category:easy_recipes cookbook:east_frisian_tea recipeCategory category:german_recipes cookbook:east_frisian_tea recipeCategory category:gluten-free_recipes cookbook:east_frisian_tea recipeCategory category:recipes_with_images cookbook:east_frisian_tea recipeCategory category:recipes_without_cooking_time cookbook:east_frisian_tea recipeCategory category:recipes_without_servings cookbook:east_frisian_tea recipeCategory category:vegetarian_recipes cookbook:east_frisian_tea recipeCuisine cookbook:cuisine_of_germany cookbook:east_frisian_tea recipeEquipment cookbook:ladle cookbook:east_frisian_tea recipeFoodstuff cookbook:cream cookbook:east_frisian_tea recipeFoodstuff cookbook:rock_sugar cookbook:east_frisian_tea recipeFoodstuff cookbook:tea cookbook:east_frisian_tea recipeFoodstuff cookbook:water cookbook:east_frisian_tea recipeIngredient "Boiling water, soft if possible; at least ½ liter (2 cups) per person" cookbook:east_frisian_tea recipeIngredient "Cream; 1 teaspoon per serving" cookbook:east_frisian_tea recipeIngredient "Loose tea leaves, a strong black variety such as Assam or Ceylon; about 2 tablespoons per liter (or quart) plus 1 more teaspoon "for the pot"." cookbook:east_frisian_tea recipeIngredient "Rock sugar, locally called ''Kluntjes''; 1 piece per person" cookbook:east_frisian_tea recipeInstructions ["Rinse out the teapot with boiling water to warm it. Pour the water out, then add the tea leaves.","Fill the pot halfway with water that has cooled slightly from the boiling point.","Put the lid on the teapot and allow the tea to steep for three to four minutes.","Add the rest of the water.","Place one piece of rock sugar into each cup.","Pour the tea through a strainer into the cups. The rock sugar will start to crackle in the hot liquid.","Using a cream spoon (shaped like a teaspoon-sized ladle) or teaspoon, gently lower a spoonful of cream into the tea so that it forms a "cloud". Do ''not'' stir the tea."] cookbook:east_frisian_tea type cookbook:recipes cookbook:east_frisian_tea url https://en.wikibooks.org/wiki/Cookbook:East_Frisian_Tea cookbook:east_scrambled_eggs recipeCategory category:breakfast_recipes cookbook:east_scrambled_eggs type cookbook:recipes cookbook:easy_batter_bread label "easy batter bread" cookbook:easy_batter_bread name "Easy Batter Bread" cookbook:easy_batter_bread recipeCategory category:baking_recipes cookbook:easy_batter_bread recipeCategory category:bread_recipes cookbook:easy_batter_bread recipeCategory category:easy_recipes cookbook:easy_batter_bread recipeCategory category:recipes_with_metric_units cookbook:easy_batter_bread recipeCategory category:recipes_without_servings cookbook:easy_batter_bread recipeInstructions ["In a bowl, mix the lukewarm water, 1\/2 teaspoon sugar, and active dry yeast. Let stand until yeast mixture becomes frothy and increases in volume.","While the yeast mixture is standing, in a separate large mixing bowl, mix the butter, 1 tablespoon light brown sugar, salt, and hot water or buttermilk.","Once the yeast mixture becomes frothy, add the yeast mixture to the separate large mixing bowl.","Add 2 cups of white flour to the large mixing bowl. Stir at slow speed with an electric mixer for 1 minute. After that, mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.","With the remaining 2 cups of white flour, add the remaining flour at about 1\/4 to 1\/2 cups at a time to the large mixing bowl, and continually mix with a spoon until the mixture begins to pull away from the sides of the bowl or it becomes difficult to add more flour.","Cover the mixture with plastic wrap and a towel. Place in a warm room with no drafts until the batter doubles in volume. About 45 minutes to 1 hour.","After the batter was allowed to sit, stir it down with a spoon (about 25 strokes).","Divide the batter into 2 loaf pans. Wet fingers and push into the corners and smooth out.","Cover both setups with plastic. Place in a warm room and let the batter rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the batter rise too high (if it does rise too high, punch it down a little bit and let it rise again.)","After the batter was allowed to rise in the loaf pans, bake at 375\u00b0 for 30 to 45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.","Turn out on a wire rack and let cool."] cookbook:easy_batter_bread type cookbook:recipes cookbook:easy_batter_bread url https://en.wikibooks.org/wiki/Cookbook:Easy_Batter_Bread cookbook:easy_chicken_soup label "chicken soup" cookbook:easy_chicken_soup name "Easy Chicken Soup" cookbook:easy_chicken_soup recipeCategory category:chicken_recipes cookbook:easy_chicken_soup recipeCategory category:recipes_with_metric_units cookbook:easy_chicken_soup recipeCategory category:soup_recipes cookbook:easy_chicken_soup recipeCookingTechnique cookbook:chopping cookbook:easy_chicken_soup recipeCookingTechnique cookbook:dice cookbook:easy_chicken_soup recipeCookingTechnique cookbook:sautéing cookbook:easy_chicken_soup recipeCookingTechnique cookbook:simmering cookbook:easy_chicken_soup recipeEquipment cookbook:stock_pot cookbook:easy_chicken_soup recipeFoodstuff cookbook:basil cookbook:easy_chicken_soup recipeFoodstuff cookbook:broth cookbook:easy_chicken_soup recipeFoodstuff cookbook:butter cookbook:easy_chicken_soup recipeFoodstuff cookbook:carrot cookbook:easy_chicken_soup recipeFoodstuff cookbook:celery cookbook:easy_chicken_soup recipeFoodstuff cookbook:chicken cookbook:easy_chicken_soup recipeFoodstuff cookbook:flour cookbook:easy_chicken_soup recipeFoodstuff cookbook:garlic cookbook:easy_chicken_soup recipeFoodstuff cookbook:lemon cookbook:easy_chicken_soup recipeFoodstuff cookbook:mushroom cookbook:easy_chicken_soup recipeFoodstuff cookbook:olive_oil cookbook:easy_chicken_soup recipeFoodstuff cookbook:onion cookbook:easy_chicken_soup recipeFoodstuff cookbook:parsley cookbook:easy_chicken_soup recipeFoodstuff cookbook:pasta cookbook:easy_chicken_soup recipeFoodstuff cookbook:pea cookbook:easy_chicken_soup recipeFoodstuff cookbook:pepper cookbook:easy_chicken_soup recipeFoodstuff cookbook:rosemary cookbook:easy_chicken_soup recipeFoodstuff cookbook:salt cookbook:easy_chicken_soup recipeFoodstuff cookbook:thyme cookbook:easy_chicken_soup recipeFoodstuff cookbook:water cookbook:easy_chicken_soup recipeIngredient "½ chopped fresh rosemary" cookbook:easy_chicken_soup recipeIngredient "½ cup (60g) all-purpose flour" cookbook:easy_chicken_soup recipeIngredient "½ cup chopped fresh parsley" cookbook:easy_chicken_soup recipeIngredient "¾ cup frozen peas" cookbook:easy_chicken_soup recipeIngredient "½-ounce (15g) package dried crimini or portobello mushrooms" cookbook:easy_chicken_soup recipeIngredient "¼ teaspoon basil" cookbook:easy_chicken_soup recipeIngredient "¼ teaspoon thyme" cookbook:easy_chicken_soup recipeIngredient "1¼ pounds (570g) boneless, skinless chicken thighs" cookbook:easy_chicken_soup recipeIngredient "1 cup (240ml) water" cookbook:easy_chicken_soup recipeIngredient "1 cup small pasta, like elbows or shells" cookbook:easy_chicken_soup recipeIngredient "1 large yellow onion, diced" cookbook:easy_chicken_soup recipeIngredient "1 quart (1.1l) low-sodium chicken broth" cookbook:easy_chicken_soup recipeIngredient "1 tablespoon olive oil" cookbook:easy_chicken_soup recipeIngredient "2 carrots, cut into small rounds" cookbook:easy_chicken_soup recipeIngredient "2 celery stalks, chopped" cookbook:easy_chicken_soup recipeIngredient "2 tablespoons butter" cookbook:easy_chicken_soup recipeIngredient "3 large cloves garlic, minced" cookbook:easy_chicken_soup recipeIngredient "Juice of ½ Lemons, juice" cookbook:easy_chicken_soup recipeIngredient "Salt freshly ground black pepper to taste" cookbook:easy_chicken_soup recipeInstructions ["Place the mushrooms in a medium bowl and fill with hot water to cover.","Set aside to reconstitute.","Place the flour in a shallow bowl.","Cut each chicken thigh in half.","Dredge each piece of chicken through the flour to lightly coat on all sides.","Set aside.","In a large stock pot over medium-high heat, combine the butter and olive oil.","When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 to 7 minutes.","Remove the meat from the pot and set aside.","Reduce heat to medium and add the onion, garlic, thyme, basil, and rosemary.","Saut\u00e9 until onions begin to brown, about 5 minutes.","Increase heat to high and add broth and water.","Bring the broth to a simmer.","Meanwhile, cut the meat into bite-size pieces.","Drain the mushrooms and squeeze any liquid from them.","When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas, and carrots.","Return to a simmer, and cook until the carrots are tender, about 5 minutes.","Add the pasta and celery and cook until just tender, about another 5 minutes.","Stir in the parsley and lemon juice, then season to taste with salt and pepper."] cookbook:easy_chicken_soup recipeNotes "* This version is '''not''' gluten free. " cookbook:easy_chicken_soup type cookbook:recipes cookbook:easy_chicken_soup url https://en.wikibooks.org/wiki/Cookbook:Easy_Chicken_Soup cookbook:easy_chili#bean_chili label "bean chili" cookbook:easy_chili label "easy chili" cookbook:easy_chili name "Easy Chili" cookbook:easy_chili recipeCategory category:bean_recipes cookbook:easy_chili recipeCategory category:chili_recipes cookbook:easy_chili recipeCategory category:texas_recipes cookbook:easy_chili recipeFoodstuff cookbook:beef cookbook:easy_chili recipeFoodstuff cookbook:cheese cookbook:easy_chili recipeFoodstuff cookbook:chili_powder cookbook:easy_chili recipeFoodstuff cookbook:cracker cookbook:easy_chili recipeFoodstuff cookbook:kidney_bean cookbook:easy_chili recipeFoodstuff cookbook:tomato cookbook:easy_chili recipeIngredient "1/2 - 1 lb. cooked ground beef, turkey, or equivalent portion of vegetarian ground beef substitute" cookbook:easy_chili recipeIngredient "2 tsp chili powder, or use chili-flavored kidney beans above" cookbook:easy_chili recipeIngredient "30 oz. crushed tomatoes" cookbook:easy_chili recipeIngredient "30 oz. medium or dark red kidney beans" cookbook:easy_chili recipeInstructions ["Cook on medium heat for 15 minutes.","Taste kidney beans for flavor to determine when done.","Serve with crackers, shredded cheese, and your favorite spices.","Chili (Vegan)","chili con carne","Texas easy chili","red chile sauce","Bean Chili<\/text>"] cookbook:easy_chili type cookbook:recipes cookbook:easy_chili url https://en.wikibooks.org/wiki/Cookbook:Easy_Chili cookbook:easy_dinners label "easy dinners" cookbook:easy_dinners name "Easy Dinners" cookbook:easy_dinners type cookbook:cuisines cookbook:easy_dinners url https://en.wikibooks.org/wiki/Cookbook:Easy_Dinners cookbook:easy_french_bread difficulty 3 cookbook:easy_french_bread name "Easy French Bread" cookbook:easy_french_bread recipeCategory category:baked_recipes cookbook:easy_french_bread recipeCategory category:bread_recipes cookbook:easy_french_bread recipeCategory category:french_recipes cookbook:easy_french_bread recipeCategory category:inexpensive_recipes cookbook:easy_french_bread recipeCategory category:medium_difficulty_recipes cookbook:easy_french_bread recipeCategory category:milk_recipes cookbook:easy_french_bread recipeCategory category:vegetarian_recipes cookbook:easy_french_bread recipeCookingTechnique cookbook:baking cookbook:easy_french_bread recipeCookingTechnique cookbook:scalding cookbook:easy_french_bread recipeCuisine cookbook:cuisine_of_france cookbook:easy_french_bread recipeEquipment cookbook:cookie_sheet cookbook:easy_french_bread recipeEquipment cookbook:cooling_rack cookbook:easy_french_bread recipeEquipment cookbook:oven cookbook:easy_french_bread recipeFoodstuff cookbook:cornmeal cookbook:easy_french_bread recipeInstructions ["Scald milk and butter by bringing it to at least {{convert|180|F|C}} and let it cool to at least {{convert|105|F|C}}.","In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.","Stir in cooled butter and milk, and salt.","Start adding flour and mix until dough is thick and pulls off spoon like gum.","Knead until dough is springy and smooth (about 10 minutes-you may want to do this with dough hooks).","Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.","Rise until doubled (until a finger impression stays), about an hour, depending on temperature.","Punch down dough, turn out, and divide in half.","Preheat oven to 425\u00b0F (220\u00b0C).","Shape each half of dough into a square.","Roll dough into two 10 by 15-inch (25 x 35 cm) oblongs; roll up each, starting on the long side.","Place each oblong on a greased baking sheet sprinkled with corn meal.","Slash loaf tops \u00bc inch (almost 1cm) diagonally with floured sharp knife or razor blade.","Brush loaves with water.","Bake 10 minutes, then reduce heat to 375\u00b0F (190\u00b0C).","Brush loaves with water again.","Bake another 10 minutes.","Brush loaves with water again.","Bake another 10 to 15 minutes, until golden brown.","Cool on wire racks."] cookbook:easy_french_bread recipeNotes "* To get a rapid initial rise, use water about 130-135\u00b0F (55-60\u00b0C), and pour into bowl with '''yeast mixed with initial flour and salt''' and start mixing. * All rising should be in a warm place, like near the refrigerator. * A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven. " cookbook:easy_french_bread recipeYield 2 loaves cookbook:easy_french_bread totalTime "3-4 hours" cookbook:easy_french_bread type cookbook:recipes cookbook:easy_french_bread url https://en.wikibooks.org/wiki/Cookbook:Easy_French_Bread cookbook:easy_maklubi label "easy maklubi" cookbook:easy_maklubi name "Easy Maklubi" cookbook:easy_maklubi recipeCategory category:boiled_recipes cookbook:easy_maklubi recipeCategory category:ground_beef_recipes cookbook:easy_maklubi recipeCategory category:main_course_recipes cookbook:easy_maklubi recipeCategory category:palestinian_recipes cookbook:easy_maklubi recipeCategory category:rice_recipes cookbook:easy_maklubi recipeCuisine cookbook:palestinian_cuisine cookbook:easy_maklubi recipeFoodstuff cookbook:allspice cookbook:easy_maklubi recipeFoodstuff cookbook:beef cookbook:easy_maklubi recipeFoodstuff cookbook:olive_oil cookbook:easy_maklubi recipeFoodstuff cookbook:onion cookbook:easy_maklubi recipeFoodstuff cookbook:pepper cookbook:easy_maklubi recipeFoodstuff cookbook:rice cookbook:easy_maklubi recipeFoodstuff cookbook:salt cookbook:easy_maklubi recipeFoodstuff cookbook:water cookbook:easy_maklubi recipeFoodstuff cookbook:yogurt cookbook:easy_maklubi recipeIngredient "1 1/2 cups water" cookbook:easy_maklubi recipeIngredient "1/2 onion, chopped" cookbook:easy_maklubi recipeIngredient "1/2 pound ground beef" cookbook:easy_maklubi recipeIngredient "1 cup rice" cookbook:easy_maklubi recipeIngredient "allspice" cookbook:easy_maklubi recipeIngredient "black pepper" cookbook:easy_maklubi recipeIngredient "olive oil" cookbook:easy_maklubi recipeIngredient "plain yogurt" cookbook:easy_maklubi recipeIngredient "salt" cookbook:easy_maklubi recipeInstructions ["In a saucepan, brown ground beef and onion with salt, pepper, and allspice in a little olive oil (use more allspice than pepper). Remove from heat.","Add the rice and water. Bring to a boil on medium heat.","Turn down to medium low, and cover with the lid tilted to let some steam escape.","When most of the water has evaporated and the surface of the rice becomes pitted, put the lid on tight. Cook on low heat for 15 minutes.","Remove from heat and leave covered for 2 or 3 minutes. Serve with yogurt."] cookbook:easy_maklubi type cookbook:recipes cookbook:easy_maklubi url https://en.wikibooks.org/wiki/Cookbook:Easy_Maklubi cookbook:easy_nachos label "easy nachos" cookbook:easy_nachos name "Easy Nachos" cookbook:easy_nachos recipeCategory category:appetizer_recipes cookbook:easy_nachos recipeCategory category:baked_recipes cookbook:easy_nachos recipeCategory category:cheese_recipes cookbook:easy_nachos recipeCategory category:recipes_with_metric_units cookbook:easy_nachos recipeCategory category:texas_recipes cookbook:easy_nachos recipeEquipment cookbook:cookie_sheet cookbook:easy_nachos recipeIngredient "1/2 cup (about 120 ml) chopped onion (optional)" cookbook:easy_nachos recipeIngredient "12 oz (360 g) bag tortilla chips" cookbook:easy_nachos recipeIngredient "1/3 cup (80 ml) chopped canned peeled green chilies (optional)" cookbook:easy_nachos recipeIngredient "1 lb (450 g) Cheddar cheese, grated" cookbook:easy_nachos recipeInstructions ["Preheat the oven to 400\u00b0F (200\u00b0C). Lay the tortilla chips on a Cookie Sheet.","Toss together the cheese, chilies and onion; sprinkle over the tortilla chips.","Bake for about 2 minutes, or until the cheese has melted.","Serve hot."] cookbook:easy_nachos type cookbook:recipes cookbook:easy_nachos url https://en.wikibooks.org/wiki/Cookbook:Easy_Nachos cookbook:easy_no-knead_raisin_bread label "easy no-knead raisin bread" cookbook:easy_no-knead_raisin_bread name "Easy No-knead Raisin Bread" cookbook:easy_no-knead_raisin_bread recipeCategory category:baking_recipes cookbook:easy_no-knead_raisin_bread recipeCategory category:bread_recipes cookbook:easy_no-knead_raisin_bread recipeCategory category:easy_recipes cookbook:easy_no-knead_raisin_bread recipeCategory category:raisin_recipes cookbook:easy_no-knead_raisin_bread recipeCategory category:recipes_with_metric_units cookbook:easy_no-knead_raisin_bread recipeCategory category:recipes_without_servings cookbook:easy_no-knead_raisin_bread recipeCookingTechnique cookbook:baking cookbook:easy_no-knead_raisin_bread recipeEquipment cookbook:cooling_rack cookbook:easy_no-knead_raisin_bread recipeEquipment cookbook:loaf_pan cookbook:easy_no-knead_raisin_bread recipeEquipment cookbook:mixer cookbook:easy_no-knead_raisin_bread recipeEquipment cookbook:mixing_bowl cookbook:easy_no-knead_raisin_bread recipeInstructions ["Mix together \u2153 cup lukewarm water, \u00bd teaspoon sugar, and the active dry yeast and let stand.","Combine butter, brown sugar, salt, and hot water or buttermilk in a large mixing bowl. When yeast mixture becomes frothy and increases in volume, add it to the mixing bowl.","Mix the cinnamon with 2 cups of the flour, then add the mixture to the bowl. Stir at low speed with an electric mixer for 1 minute. Mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.","Flour the raisins lightly and add them to the mixture.","Mix additional flour with a spoon, \u00bc to \u00bd cup at a time, until the dough begins to pull away from the sides of the bowl or it becomes difficult to add more flour. Baker's discretion.","Cover with plastic wrap and a towel. Place in a warm place with no drafts until the batter doubles in volume, about 45 minutes to 1 hour.","Stir down with a spoon (about 25 strokes).","Divide into 2 loaf pans. Wet your fingers and push the dough into the corners and smooth out.","Cover with plastic. Place in a warm place and let the dough rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the dough rise too high (punch it down and let it rise again if it does).","Bake at 375\u00b0F (190\u00b0C) for 30 to 45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.","Turn out on a wire rack and let cool."] cookbook:easy_no-knead_raisin_bread type cookbook:recipes cookbook:easy_no-knead_raisin_bread url https://en.wikibooks.org/wiki/Cookbook:Easy_No-knead_Raisin_Bread cookbook:easy_onion_chicken difficulty 2 cookbook:easy_onion_chicken label "easy onion chicken" cookbook:easy_onion_chicken name "Easy Onion Chicken" cookbook:easy_onion_chicken recipeCategory category:american_recipes cookbook:easy_onion_chicken recipeCategory category:baked_recipes cookbook:easy_onion_chicken recipeCategory category:chicken_recipes cookbook:easy_onion_chicken recipeCategory category:easy_recipes cookbook:easy_onion_chicken recipeCategory category:egg_recipes cookbook:easy_onion_chicken recipeCategory category:inexpensive_recipes cookbook:easy_onion_chicken recipeCategory category:main_course_recipes cookbook:easy_onion_chicken recipeCategory category:onion_recipes cookbook:easy_onion_chicken recipeCookingTechnique cookbook:baking cookbook:easy_onion_chicken recipeCookingTechnique cookbook:beat cookbook:easy_onion_chicken recipeCuisine cookbook:cuisine_of_the_united_states cookbook:easy_onion_chicken recipeCuisine cookbook:louisiana_creole_cuisine cookbook:easy_onion_chicken recipeCuisine cookbook:new_england_cuisine cookbook:easy_onion_chicken recipeEquipment cookbook:oven cookbook:easy_onion_chicken recipeEquipment cookbook:pots_and_pans cookbook:easy_onion_chicken recipeEquipment cookbook:rolling_pin cookbook:easy_onion_chicken recipeFoodstuff cookbook:chicken cookbook:easy_onion_chicken recipeFoodstuff cookbook:cooking_spray cookbook:easy_onion_chicken recipeFoodstuff cookbook:egg cookbook:easy_onion_chicken recipeFoodstuff cookbook:onion cookbook:easy_onion_chicken recipeIngredient "1-1½ cups canned French-fried onions" cookbook:easy_onion_chicken recipeIngredient "1 egg, beaten" cookbook:easy_onion_chicken recipeIngredient "4 boneless, skinless chicken breasts, about 1-1½ pounds" cookbook:easy_onion_chicken recipeInstructions ["Preheat oven to 400\u00b0F.","Crush French-fried onions.","Place beaten egg in medium wide bowl.","Cut chicken breasts into halves.","Dip chicken breasts in beaten egg.","Roll or dredge chicken breasts in onions.","Place on sprayed baking pan.","Bake 20-25 minutes until chicken is done."] cookbook:easy_onion_chicken recipeNotes "* An easy way to crush the onions is in a freezer strength plastic zip-closure bag, with a rolling pin. You can then just use the bag to coat the chicken breasts. * Uncooked chicken should '''always''' be considered contaminated with Salmonella. Handle uncooked chicken as late as possible in preparation, and wash your hands for 30 seconds afterwards. * By the same token, chicken should be cooked thoroughly, to an internal temperature of 165\u00b0F, or until the center is dry and all the pink is gone. " cookbook:easy_onion_chicken recipeYield 4 cookbook:easy_onion_chicken totalTime "1 hour, start to finish" cookbook:easy_onion_chicken type cookbook:recipes cookbook:easy_onion_chicken url https://en.wikibooks.org/wiki/Cookbook:Easy_Onion_Chicken cookbook:easy_orange_smoothie label "easy orange smoothie" cookbook:easy_orange_smoothie name "Easy Orange Smoothie" cookbook:easy_orange_smoothie recipeCategory category:dairy_recipes cookbook:easy_orange_smoothie recipeCategory category:orange_recipes cookbook:easy_orange_smoothie recipeCategory category:smoothie_recipes cookbook:easy_orange_smoothie recipeCookingTechnique cookbook:purée cookbook:easy_orange_smoothie recipeEquipment cookbook:blender cookbook:easy_orange_smoothie recipeFoodstuff cookbook:milk cookbook:easy_orange_smoothie recipeFoodstuff cookbook:orange cookbook:easy_orange_smoothie recipeFoodstuff cookbook:sugar cookbook:easy_orange_smoothie recipeFoodstuff cookbook:vanilla cookbook:easy_orange_smoothie recipeFoodstuff cookbook:water cookbook:easy_orange_smoothie recipeIngredient "14 crushed ice cubes" cookbook:easy_orange_smoothie recipeIngredient "1/4 cup sugar" cookbook:easy_orange_smoothie recipeIngredient "1 cup skim milk" cookbook:easy_orange_smoothie recipeIngredient "1 cup water" cookbook:easy_orange_smoothie recipeIngredient "1 small can frozen orange juice" cookbook:easy_orange_smoothie recipeIngredient "1 tsp. vanilla extract" cookbook:easy_orange_smoothie recipeInstructions ["Place all ingredients in blender and blend until smooth.","Serve and enjoy."] cookbook:easy_orange_smoothie type cookbook:recipes cookbook:easy_orange_smoothie url https://en.wikibooks.org/wiki/Cookbook:Easy_Orange_Smoothie cookbook:easy_pasta_sauce label "easy pasta sauce" cookbook:easy_pasta_sauce name "Easy pasta sauce" cookbook:easy_pasta_sauce name "Easy Pasta Sauce" cookbook:easy_pasta_sauce recipeCategory category:garlic_recipes cookbook:easy_pasta_sauce recipeCategory category:pasta_sauce_recipes cookbook:easy_pasta_sauce recipeCategory category:tomato_recipes cookbook:easy_pasta_sauce recipeCookingTechnique cookbook:boiled_pasta cookbook:easy_pasta_sauce recipeCookingTechnique cookbook:purée cookbook:easy_pasta_sauce recipeEquipment cookbook:food_processor cookbook:easy_pasta_sauce recipeFoodstuff cookbook:cream cookbook:easy_pasta_sauce recipeFoodstuff cookbook:garlic cookbook:easy_pasta_sauce recipeFoodstuff cookbook:olive_oil cookbook:easy_pasta_sauce recipeFoodstuff cookbook:oregano cookbook:easy_pasta_sauce recipeFoodstuff cookbook:pepper cookbook:easy_pasta_sauce recipeFoodstuff cookbook:salt cookbook:easy_pasta_sauce recipeFoodstuff cookbook:tomato cookbook:easy_pasta_sauce recipeIngredient "Fresh Cream" cookbook:easy_pasta_sauce recipeIngredient "Garlic Cloves" cookbook:easy_pasta_sauce recipeIngredient "Ground Black Pepper" cookbook:easy_pasta_sauce recipeIngredient "Olive Oil" cookbook:easy_pasta_sauce recipeIngredient "Oregano" cookbook:easy_pasta_sauce recipeIngredient "Ripe Tomatoes" cookbook:easy_pasta_sauce recipeIngredient "Salt" cookbook:easy_pasta_sauce recipeInstructions ["Finely chop tomatoes or pur\u00e9e them in a food processor \u2013 this depends on what consistency you want. Chopping gives a chunkier sauce while using pur\u00e9ed tomatoes yields a smoother sauce.","Grind garlic to paste.","Heat oil in a pan. Using a pan with non-stick coating needs less oil.","When oil is hot (but not too hot), turn down heat and add garlic paste.","When garlic is golden-brown, add tomatoes.","Tomatoes have to be cooked until done - they'll look and smell cooked instead of raw, and will be a deeper, redder colour.","Half way there, add salt and pepper.","When tomatoes are almost done, add fresh cream (more if you want, but less is good too).","After half a minute, add oregano.","Cook for another minute, and your pasta sauce is ready.","Add cooked pasta and vegetables and serve hot.","Add herbs e.g. basil, rosemary."] cookbook:easy_pasta_sauce type cookbook:recipes cookbook:easy_pasta_sauce url https://en.wikibooks.org/wiki/Cookbook:Easy_pasta_sauce cookbook:easy_pasta_sauce url https://en.wikibooks.org/wiki/Cookbook:Easy_Pasta_Sauce cookbook:easy_peach_cobbler difficulty 2 cookbook:easy_peach_cobbler label "easy peach cobbler" cookbook:easy_peach_cobbler label "peach cobbler" cookbook:easy_peach_cobbler name "Easy Peach Cobbler" cookbook:easy_peach_cobbler recipeCategory category:baking_recipes cookbook:easy_peach_cobbler recipeCategory category:cobbler_recipes cookbook:easy_peach_cobbler recipeCategory category:dessert_recipes cookbook:easy_peach_cobbler recipeCategory category:easy_recipes cookbook:easy_peach_cobbler recipeCategory category:inexpensive_recipes cookbook:easy_peach_cobbler recipeCategory category:peach_recipes cookbook:easy_peach_cobbler recipeCategory category:vegetarian_recipes cookbook:easy_peach_cobbler recipeCookingTechnique cookbook:baking cookbook:easy_peach_cobbler recipeEquipment cookbook:dutch_oven cookbook:easy_peach_cobbler recipeEquipment cookbook:oven cookbook:easy_peach_cobbler recipeEquipment cookbook:pots_and_pans cookbook:easy_peach_cobbler recipeFoodstuff cookbook:baking_powder cookbook:easy_peach_cobbler recipeFoodstuff cookbook:flour cookbook:easy_peach_cobbler recipeFoodstuff cookbook:margarine cookbook:easy_peach_cobbler recipeFoodstuff cookbook:milk cookbook:easy_peach_cobbler recipeFoodstuff cookbook:peach cookbook:easy_peach_cobbler recipeFoodstuff cookbook:sugar cookbook:easy_peach_cobbler recipeIngredient "¾ cup all-purpose flour" cookbook:easy_peach_cobbler recipeIngredient "¾ cup milk" cookbook:easy_peach_cobbler recipeIngredient "1 cup sugar" cookbook:easy_peach_cobbler recipeIngredient "1 stick margarine" cookbook:easy_peach_cobbler recipeIngredient "1 teaspoon baking powder" cookbook:easy_peach_cobbler recipeIngredient "5 fresh peaches, sliced" cookbook:easy_peach_cobbler recipeInstructions ["Preheat oven to 375\u00b0F.","Melt margarine in quart size baking pan or dish. Set aside.","Mix baking powder, flour, sugar, and milk.","Pour this over the melted margarine and '''do not stir'''.","Place peaches over mixture","Bake 20 to 30 minutes."] cookbook:easy_peach_cobbler recipeNotes "* If camping, or if fresh peaches are not in season, you can use a #2 (\u00bd size) can of sliced peaches, drained. * If using a Dutch oven, preheat with about 15 charcoal briquettes, with 10 or 11 on the top and 4 or 5 on the bottom (for the 12-inch size). * If possible use a 1.5-inch deep, 1.5 to 2-quart baking dish, I have used almost the same recipe ingredients using a (drained) 15-16 ounce can of peaches or 2 cups of cut peaches; one does not want to clean the oven because of product overflow, does one? " cookbook:easy_peach_cobbler recipeYield 6 cookbook:easy_peach_cobbler totalTime "½ hour prep, ½ hour to bake" cookbook:easy_peach_cobbler type cookbook:recipes cookbook:easy_peach_cobbler url https://en.wikibooks.org/wiki/Cookbook:Easy_Peach_Cobbler cookbook:easy_scrambled_eggs label "easy scrambled eggs" cookbook:easy_scrambled_eggs name "Easy Scrambled Eggs" cookbook:easy_scrambled_eggs recipeCategory category:breakfast_recipes cookbook:easy_scrambled_eggs recipeCategory category:egg_recipes cookbook:easy_scrambled_eggs recipeCategory category:microwave_recipes cookbook:easy_scrambled_eggs recipeCategory category:recipes_with_metric_units cookbook:easy_scrambled_eggs recipeCategory category:vegetarian_recipes cookbook:easy_scrambled_eggs recipeFoodstuff cookbook:butter cookbook:easy_scrambled_eggs recipeFoodstuff cookbook:cooking_spray cookbook:easy_scrambled_eggs recipeFoodstuff cookbook:egg cookbook:easy_scrambled_eggs recipeFoodstuff cookbook:margarine cookbook:easy_scrambled_eggs recipeFoodstuff cookbook:oil_and_fat cookbook:easy_scrambled_eggs recipeFoodstuff cookbook:pepper cookbook:easy_scrambled_eggs recipeFoodstuff cookbook:salt cookbook:easy_scrambled_eggs recipeIngredient "Butter, margarine, oil or cooking spray (enough to coat pan)" cookbook:easy_scrambled_eggs recipeIngredient "Eggs" cookbook:easy_scrambled_eggs recipeIngredient "Salt and pepper to taste" cookbook:easy_scrambled_eggs recipeInstructions ["Heat a non-stick pan w\/ the bottom covered in butter, margarine, oil or cooking spray to Med. settings.","Crack eggs and place inside pan.","Immediately begin mixing while lightly sprinkling with salt for 5 seconds.","Continue mixing until eggs are thoroughly scrambled and mixed.","Turn off heat, and wait 1 minute for eggs to cool."] cookbook:easy_scrambled_eggs recipeNotes "*Southwestern Scramble and the various Omelet Recipes are variations of scrambled eggs " cookbook:easy_scrambled_eggs type cookbook:recipes cookbook:easy_scrambled_eggs url https://en.wikibooks.org/wiki/Cookbook:Easy_Scrambled_Eggs cookbook:easy_wedding_soup difficulty 2 cookbook:easy_wedding_soup name "Easy Wedding Soup" cookbook:easy_wedding_soup recipeCategory category:boiled_recipes cookbook:easy_wedding_soup recipeCategory category:chicken_recipes cookbook:easy_wedding_soup recipeCategory category:easy_recipes cookbook:easy_wedding_soup recipeCategory category:sausage_recipes cookbook:easy_wedding_soup recipeCategory category:soup_recipes cookbook:easy_wedding_soup recipeCategory category:spinach_recipes cookbook:easy_wedding_soup recipeCookingTechnique cookbook:boiling cookbook:easy_wedding_soup recipeEquipment cookbook:saucepan cookbook:easy_wedding_soup recipeFoodstuff cookbook:bouillon_cube cookbook:easy_wedding_soup recipeFoodstuff cookbook:broth cookbook:easy_wedding_soup recipeFoodstuff cookbook:chicken cookbook:easy_wedding_soup recipeFoodstuff cookbook:pasta cookbook:easy_wedding_soup recipeFoodstuff cookbook:sausage cookbook:easy_wedding_soup recipeFoodstuff cookbook:spinach cookbook:easy_wedding_soup recipeFoodstuff cookbook:water cookbook:easy_wedding_soup recipeIngredient "1 10 oz packet frozen spinach" cookbook:easy_wedding_soup recipeIngredient "12 oz spicy chicken sausage (pre-cooked)" cookbook:easy_wedding_soup recipeIngredient "2 cups water" cookbook:easy_wedding_soup recipeIngredient "3 tbsp acini di pepe (''pastina'', little bead-like pasta)" cookbook:easy_wedding_soup recipeIngredient "6 cups chicken broth (from bouillon cubes is fine)" cookbook:easy_wedding_soup recipeInstructions ["Bring broth and water to boil in 4 quart saucepan.","Add frozen spinach.","Cut sausage into small pieces.","Add sausage and acini di pepe","Bring back to boil and allow to boil for 10 minutes."] cookbook:easy_wedding_soup recipeNotes "* Calorie content may vary depending on the specific ingredients you use; 80 kcal is reasonable. * The spicy sausage will impart more subtle flavor to the soup, making further spicing unnecessary. Using different types of sausage will vastly change the character of the soup. * This recipe may require salt if you use home made chicken stock. Bouillon cubes tend to be heavily salted already. " cookbook:easy_wedding_soup recipeYield 8 persons cookbook:easy_wedding_soup totalTime "15-20 minutes" cookbook:easy_wedding_soup type cookbook:recipes cookbook:easy_wedding_soup url https://en.wikibooks.org/wiki/Cookbook:Easy_Wedding_Soup cookbook:eat-clean_diet label "eat clean diet" cookbook:eat-clean_diet name "Eat-Clean Diet" cookbook:eat-clean_diet type cookbook:diets cookbook:eat-clean_diet url https://en.wikibooks.org/wiki/Cookbook:Eat-Clean_Diet cookbook:eating_for_health label "healthful diet" cookbook:eating_for_health label "healthful eating" cookbook:eating_for_health label "healthy diet" cookbook:eating_for_health name "Eating for Health" cookbook:eating_for_health type cookbook:diets cookbook:eating_for_health url https://en.wikibooks.org/wiki/Cookbook:Eating_for_Health cookbook:eclairs name "Eclairs" cookbook:eclairs recipeCategory category:baking_recipes cookbook:eclairs recipeCategory category:chocolate_recipes cookbook:eclairs recipeCategory category:dairy_recipes cookbook:eclairs recipeCategory category:french_dessert_recipes cookbook:eclairs recipeCategory category:pastry_recipes cookbook:eclairs recipeCategory category:recipes_with_metric_units cookbook:eclairs recipeIngredient "100g/4oz caster sugar" cookbook:eclairs recipeIngredient "100g/4oz strong plain flour" cookbook:eclairs recipeIngredient "100ml/3½oz water" cookbook:eclairs recipeIngredient "200ml/7fl oz water" cookbook:eclairs recipeIngredient "250ml/9fl oz double or whipping cream" cookbook:eclairs recipeIngredient "25g/1oz unsalted butter" cookbook:eclairs recipeIngredient "3 eggs, beaten" cookbook:eclairs recipeIngredient "50g/2oz dark chocolate" cookbook:eclairs recipeIngredient "75g/2½oz butter, diced" cookbook:eclairs recipeIngredient "salt" cookbook:eclairs recipeInstructions ["Heat the oven to 200C\/400F\/Gas 6. Place the butter, water and a pinch of salt in a medium saucepan over a low heat. Stir occasionally with a wooden spoon as the butter melts.","Meanwhile, sift the flour into a small bowl.","When the butter has melted, turn up the heat and bring the mixture to the boil. Switch off the heat and quickly tip the flour into the saucepan. Immediately beat the flour into the liquid with the wooden spoon to mix all the ingredients together. Stop beating when the mixture swells into a smooth dough that comes away from the sides of the saucepan. This should take only a few seconds.","Let the mixture cool for 3-4 minutes. Pour in a little of the beaten egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well. You may not need the last two or three tablespoonfuls of egg if your eggs are large.","Spoon the mixture into a freezer bag (you'll need to scrape it out of the pan with a plastic spatula). Fold down the top of the bag to squeeze the dough to the bottom. Snip off one of the bottom corners of the bag to give you a hole about 1cm long.","Line two flat baking sheets with baking parchment. Squeeze the mixture into chipolata-sized sausage shapes on to the parchment, allowing about 4cm between each one (they will at least double in size in the oven). You should be able to make about 12.","Wearing oven gloves, place the baking sheets in the oven and bake for about 30 minutes. Take the \u00e9clairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife.","Immediately take each \u00e9clair off the baking sheet (they will be very hot, so wear oven gloves) and, with the point of a knife, gently slit the side to let out the steam. (Otherwise, the steam sits trapped in the \u00e9clair and turns back to water, leaving you with a soggy bun.) Leave them to cool and dry out on a wire rack.","Whip the cream in a small bowl until it is just thick enough to hold its shape. Place it in the fridge while you make the chocolate icing.","For the icing, place the sugar and water in a small saucepan over a low heat. Heat gently, stirring all the time with a wooden spoon to dissolve the sugar. Bring to the boil and boil fast for three minutes. Switch off the hob and wait for a few minutes for the syrup to cool down (you can speed this up by dipping the base of the pan in a bowl of cold water if you like). Meanwhile, break up the chocolate and cut the butter into chunks.","When the syrup is very warm, rather than very hot, add the chocolate and butter. Stir until both have melted and blended to a smooth, glossy sauce. Leave to cool, stirring occasionally. When the sauce starts to thicken, it's ready to ice your \u00e9clairs.","When the buns are cool, use a teaspoon to fill the inside of each \u00e9clair with whipped cream (you may need to enlarge the slit you made before). Then take a different teaspoon and smear the chocolate icing generously over each \u00e9clair. Leave the \u00e9clairs on the wire rack until the icing has set. In the unlikely event that you're not going to eat them straight away, you can put them in the fridge for a few hours."] cookbook:eclairs type cookbook:recipes cookbook:eclairs url https://en.wikibooks.org/wiki/Cookbook:Eclairs cookbook:edam_cheese label "edam" cookbook:edible_cactus label "cactus, edible" cookbook:edible_cactus label "cactus pad" cookbook:edible_cactus label "edible cactus" cookbook:edible_cactus name "Cactus pad" cookbook:edible_cactus name "Cactus Pad" cookbook:edible_cactus name "Cactus paddle" cookbook:edible_cactus name "Cactus Paddle" cookbook:edible_cactus name "Cactus paddles" cookbook:edible_cactus name "Cactus Paddles" cookbook:edible_cactus name "Cactus pads" cookbook:edible_cactus name "Cactus Pads" cookbook:edible_cactus name "Edible cactus" cookbook:edible_cactus name "Edible Cactus" cookbook:edible_cactus name "Nopales" cookbook:edible_cactus name "Nopalitos" cookbook:edible_cactus recipeCategory category:featured_ingredients cookbook:edible_cactus type cookbook:featured_ingredients cookbook:edible_cactus type cookbook:ingredients cookbook:edible_cactus type cookbook:vegetable cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Cactus_pad cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Cactus_Pad cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Cactus_paddle cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Cactus_Paddle cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Cactus_paddles cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Cactus_Paddles cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Cactus_pads cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Cactus_Pads cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Edible_cactus cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Edible_Cactus cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Nopales cookbook:edible_cactus url https://en.wikibooks.org/wiki/Cookbook:Nopalitos cookbook:edible_dormouse name "Edible dormouse" cookbook:edible_dormouse recipeCategory category:esoteric_meat_and_poultry cookbook:edible_dormouse type cookbook:esoteric_meat_and_poultry cookbook:edible_dormouse type cookbook:recipes cookbook:edible_dormouse url https://en.wikibooks.org/wiki/Cookbook:Edible_dormouse cookbook:eel_alla_milanese label "eel alla milanese" cookbook:eel_alla_milanese name "Eel alla Milanese" cookbook:eel_alla_milanese recipeCategory category:eel_recipes cookbook:eel_alla_milanese recipeCategory category:italian_recipes cookbook:eel_alla_milanese recipeCategory category:stew_recipes cookbook:eel_alla_milanese recipeCookingTechnique cookbook:frying cookbook:eel_alla_milanese recipeCuisine cookbook:cuisine_of_italy cookbook:eel_alla_milanese recipeFoodstuff cookbook:bay_leaf cookbook:eel_alla_milanese recipeFoodstuff cookbook:butter cookbook:eel_alla_milanese recipeFoodstuff cookbook:carrot cookbook:eel_alla_milanese recipeFoodstuff cookbook:cauliflower cookbook:eel_alla_milanese recipeFoodstuff cookbook:celery cookbook:eel_alla_milanese recipeFoodstuff cookbook:eel cookbook:eel_alla_milanese recipeFoodstuff cookbook:fish cookbook:eel_alla_milanese recipeFoodstuff cookbook:flour cookbook:eel_alla_milanese recipeFoodstuff cookbook:legumes cookbook:eel_alla_milanese recipeFoodstuff cookbook:pepper cookbook:eel_alla_milanese recipeFoodstuff cookbook:salt cookbook:eel_alla_milanese recipeFoodstuff cookbook:stock cookbook:eel_alla_milanese recipeFoodstuff cookbook:tomato cookbook:eel_alla_milanese recipeFoodstuff cookbook:vegetable cookbook:eel_alla_milanese recipeIngredient "1 bay leaf" cookbook:eel_alla_milanese recipeIngredient "1 cup stock" cookbook:eel_alla_milanese recipeIngredient "1 large eel" cookbook:eel_alla_milanese recipeIngredient "1 tablespoon flour" cookbook:eel_alla_milanese recipeIngredient "2 ounces butter" cookbook:eel_alla_milanese recipeIngredient "4 ounces Chablis" cookbook:eel_alla_milanese recipeIngredient "a medley of vegetables" cookbook:eel_alla_milanese recipeIngredient "salt and pepper, to taste" cookbook:eel_alla_milanese recipeInstructions ["Cut up a big eel and fry it in two ounces of butter. When it is a good colour add a tablespoonful of flour, about half a pint of stock, a glass of Chablis, a bay leaf, pepper, and salt, and boil till it is well cooked.","In the meantime boil separately all sorts of vegetables, such as carrots, cauliflower, celery, beans, tomatoes, etc.","Take out the pieces of eel, but keep them hot, whilst you pass the liquor which forms the sauce through a sieve and add the vegetables to this. Let them boil a little longer and arrange them in a dish. Place the pieces of eel on them and cover with the sauce. It is most important that the eels should be served very hot."] cookbook:eel_alla_milanese recipeNotes "*Any sort of fish will do as well for this dish. " cookbook:eel_alla_milanese type cookbook:recipes cookbook:eel_alla_milanese url https://en.wikibooks.org/wiki/Cookbook:Eel_alla_Milanese cookbook:eel_chowder label "eel chowder" cookbook:eel_chowder name "Eel Chowder" cookbook:eel_chowder recipeCategory category:boiled_recipes cookbook:eel_chowder recipeCategory category:eel_recipes cookbook:eel_chowder recipeCategory category:pear_recipes cookbook:eel_chowder recipeCategory category:soup_recipes cookbook:eel_chowder recipeFoodstuff cookbook:cauliflower cookbook:eel_chowder recipeFoodstuff cookbook:mint cookbook:eel_chowder recipeFoodstuff cookbook:pear cookbook:eel_chowder recipeIngredient "½ cauliflower, broken into small florets" cookbook:eel_chowder recipeIngredient "½ cup celery, diced" cookbook:eel_chowder recipeIngredient "½ cup water" cookbook:eel_chowder recipeIngredient "1 ½ tablespoons flour" cookbook:eel_chowder recipeIngredient "1⁄3 cup white wine" cookbook:eel_chowder recipeIngredient "1 bay leaf" cookbook:eel_chowder recipeIngredient "1 bunch pot herbs" cookbook:eel_chowder recipeIngredient "1 cup peas" cookbook:eel_chowder recipeIngredient "1 cup sugar" cookbook:eel_chowder recipeIngredient "1 medium size live eel (about 1 to 2 pounds, cut into 2 inch pieces)" cookbook:eel_chowder recipeIngredient "1 onion, peeled and sliced" cookbook:eel_chowder recipeIngredient "1 teaspoon mint, minced" cookbook:eel_chowder recipeIngredient "2 carrots, peeled and diced" cookbook:eel_chowder recipeIngredient "2 cups water" cookbook:eel_chowder recipeIngredient "2 tablespoons butter (can substitute margarine)" cookbook:eel_chowder recipeIngredient "2 tablespoons parsley" cookbook:eel_chowder recipeIngredient "2 tablespoons vinegar" cookbook:eel_chowder recipeIngredient "6 pears, peeled and seeded" cookbook:eel_chowder recipeIngredient "6 peppercorns" cookbook:eel_chowder recipeIngredient "8 cups beef stock (can substitute Chicken or Vegetable stock in for better flavor or increased healthiness, as long as 8 cups are used)" cookbook:eel_chowder recipeInstructions ["Combine 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for five minutes.","Add eel and cook slowly until fish is tender.","Melt 2 tablespoons butter in a large kettle; add the 1 1\/2 tablespoons flour and cook until blended.","Add beef stock, pot herbs, mint and celery; cook slowly for one hour.","Cook cauliflower and peas in boiling salted water until crisp-tender.","Make a syrup of 1\/2 cup water and sugar; cook pears until tender.","About 1\/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk.","Drop from spoon and cook in boiling salted water about 20 minutes.","To serve, first remove eel from liquid in which it was cooked.","Strain liquid and add half of it to meat broth.","Drain the cooked vegetables and add to meat broth.","Place eel and pears in a large tureen and pour soup over all."] cookbook:eel_chowder type cookbook:recipes cookbook:eel_chowder url https://en.wikibooks.org/wiki/Cookbook:Eel_Chowder cookbook:eel label "eel" cookbook:eel label "eels" cookbook:eel label "elvers" cookbook:eel name "Eel" cookbook:eel_sauce label "eel sauce" cookbook:eel_sauce name "Eel sauce" cookbook:eel_sauce name "Eel Sauce" cookbook:eel_sauce type cookbook:ingredients cookbook:eel_sauce url https://en.wikibooks.org/wiki/Cookbook:Eel_sauce cookbook:eel_sauce url https://en.wikibooks.org/wiki/Cookbook:Eel_Sauce cookbook:eel type cookbook:ingredients cookbook:eel type cookbook:seafood cookbook:eel url https://en.wikibooks.org/wiki/Cookbook:Eel cookbook:eetch label "eetch" cookbook:egg_butter difficulty 1 cookbook:egg_butter label "egg butter" cookbook:egg_butter label "munavoi" cookbook:egg_butter name "Egg Butter" cookbook:egg_butter recipeCategory category:dairy_recipes cookbook:egg_butter recipeCategory category:egg_recipes cookbook:egg_butter recipeCategory category:estonian_recipes cookbook:egg_butter recipeCategory category:finnish_recipes cookbook:egg_butter recipeCategory category:recipes_with_images cookbook:egg_butter recipeCategory category:recipes_without_servings cookbook:egg_butter recipeCategory category:sandwich_recipes cookbook:egg_butter recipeCategory category:very_easy_recipes cookbook:egg_butter recipeCuisine cookbook:cuisine_of_estonia cookbook:egg_butter recipeCuisine cookbook:cuisine_of_finland cookbook:egg_butter recipeFoodstuff cookbook:butter cookbook:egg_butter recipeFoodstuff cookbook:egg cookbook:egg_butter recipeFoodstuff cookbook:pepper cookbook:egg_butter recipeFoodstuff cookbook:salt cookbook:egg_butter recipeIngredient "3 eggs" cookbook:egg_butter recipeIngredient "4 tbs butter, softened" cookbook:egg_butter recipeIngredient "salt and pepper to taste" cookbook:egg_butter recipeInstructions ["Hard-boil the eggs (about 10 minutes).","Chop the eggs into small pieces (larger pieces of egg white often fail to mix with butter).","Mix chopped eggs with butter.","Add salt and pepper."] cookbook:egg_butter totalTime "20 minutes" cookbook:egg_butter type cookbook:recipes cookbook:egg_butter url https://en.wikibooks.org/wiki/Cookbook:Egg_Butter cookbook:egg_casserole difficulty 2 cookbook:egg_casserole label "egg casserole" cookbook:egg_casserole name "Egg Casserole" cookbook:egg_casserole recipeCategory category:american_recipes cookbook:egg_casserole recipeCategory category:baked_recipes cookbook:egg_casserole recipeCategory category:casserole_recipes cookbook:egg_casserole recipeCategory category:cheese_recipes cookbook:egg_casserole recipeCategory category:easy_recipes cookbook:egg_casserole recipeCategory category:egg_recipes cookbook:egg_casserole recipeCategory category:ham_recipes cookbook:egg_casserole recipeCategory category:main_course_recipes cookbook:egg_casserole recipeCookingTechnique cookbook:baking cookbook:egg_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:egg_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:egg_casserole recipeCuisine cookbook:new_england_cuisine cookbook:egg_casserole recipeFoodstuff cookbook:butter cookbook:egg_casserole recipeFoodstuff cookbook:egg cookbook:egg_casserole recipeFoodstuff cookbook:garlic cookbook:egg_casserole recipeFoodstuff cookbook:ham cookbook:egg_casserole recipeFoodstuff cookbook:milk cookbook:egg_casserole recipeFoodstuff cookbook:mix cookbook:egg_casserole recipeFoodstuff cookbook:mustard cookbook:egg_casserole recipeFoodstuff cookbook:paprika cookbook:egg_casserole recipeFoodstuff cookbook:salt cookbook:egg_casserole recipeFoodstuff cookbook:velveeta_cheese cookbook:egg_casserole recipeIngredient "1/2 tsp. salt" cookbook:egg_casserole recipeIngredient "1 stick butter" cookbook:egg_casserole recipeIngredient "1 tablespoon prepared mustard" cookbook:egg_casserole recipeIngredient "2 cups diced ham" cookbook:egg_casserole recipeIngredient "2 cups grated Velveeta cheese" cookbook:egg_casserole recipeIngredient "2 cups milk" cookbook:egg_casserole recipeIngredient "7-8 eggs" cookbook:egg_casserole recipeIngredient "8 slices of bread" cookbook:egg_casserole recipeIngredient "a dash of red pepper, paprika, and garlic powder" cookbook:egg_casserole recipeInstructions ["Put bread in a greased 9" x 13" pan.","Melt butter.","Mix butter, milk, seasonings, and beaten eggs.","Pour over bread.","Sprinkle with diced ham and top with grated cheese.","Refrigerate overnight.","Bake for 1 hour at 350\u00b0F."] cookbook:egg_casserole recipeYield 8-10 persons cookbook:egg_casserole totalTime "prep: 10 minutes, cooking: 1 hour" cookbook:egg_casserole type cookbook:recipes cookbook:egg_casserole url https://en.wikibooks.org/wiki/Cookbook:Egg_Casserole cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) label "banitsa" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) label "banitza" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) name "Banitsa" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) name "Egg, Cheese and Phyllo Casserole (Banitsa)" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCategory category:baking_recipes cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCategory category:bulgarian_recipes cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCategory category:cheese_recipes cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCategory category:egg_recipes cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCategory category:pastry_recipes cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCategory category:recipes_with_metric_units cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCategory category:vegetarian_recipes cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCookingTechnique cookbook:baking cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeCuisine cookbook:cuisine_of_bulgaria cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeFoodstuff cookbook:butter cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeFoodstuff cookbook:cheddar_cheese cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeFoodstuff cookbook:cheese cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeFoodstuff cookbook:egg cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeFoodstuff cookbook:feta_cheese cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeFoodstuff cookbook:mozzarella_cheese cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeFoodstuff cookbook:yogurt cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeIngredient "100 grams of butter" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeIngredient "1/2 cup of soda water" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeIngredient "1 cup yogurt" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeIngredient "200 grams of yellow cheese (Bulgarian kashkaval or a mixture of cheddar and mozzarella)" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeIngredient "2 packets of phyllo dough, a low fat pastry, (Bulgarian "fini kori" or phyllo from the frozen desserts section)" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeIngredient "500 grams of white cheese (Bulgarian sirene or Feta cheese)" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeIngredient "7 eggs" cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) recipeInstructions ["Mix six of the eggs, the grated butter, the crumbled white cheese, the yellow cheese cut in small pieces, and the yogurt.","In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time.","Finish with a layer of phyllo dough.","Cut the banitsa into serving pieces.","Mix the last egg with the soda water and stir.","Pour the mixture over the banitsa and make sure there are no pieces of the phyllo dough left dry.","Bake in a preheated oven at 200 \u00b0C (390 \u00b0F) for 40 minutes, or until golden. Enjoy!"] cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) type cookbook:recipes cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) url https://en.wikibooks.org/wiki/Cookbook:Banitsa cookbook:egg,_cheese_and_phyllo_casserole_(banitsa) url https://en.wikibooks.org/wiki/Cookbook:Egg,_Cheese_and_Phyllo_Casserole_(Banitsa) cookbook:egg label "egg" cookbook:egg label "egg dishes" cookbook:egg label "egg recipes" cookbook:egg label "'''eggs'''" cookbook:egg label "eggs" cookbook:egg label "egg white" cookbook:egg label "egg whites" cookbook:egg label "egg yolk" cookbook:egg label "egg yolks" cookbook:egg label "fried egg" cookbook:egg label "hard boiled egg" cookbook:egg label "hard-boiled eggs" cookbook:egg label "white eggs" cookbook:egg label "whole egg" cookbook:egg label "yolks" cookbook:egg name "Egg" cookbook:egg name "Eggs" cookbook:eggnog label "eggnog" cookbook:eggnog name "Eggnog" cookbook:eggnog recipeCategory category:beverage_recipes cookbook:eggnog recipeCategory category:dairy_recipes cookbook:eggnog recipeCategory category:egg_recipes cookbook:eggnog recipeCategory category:recipes_with_metric_units cookbook:eggnog recipeCategory category:recipes_without_cooking_time cookbook:eggnog recipeCookingTechnique cookbook:tempering cookbook:eggnog recipeFoodstuff cookbook:brandy cookbook:eggnog recipeFoodstuff cookbook:cream cookbook:eggnog recipeFoodstuff cookbook:egg cookbook:eggnog recipeFoodstuff cookbook:milk cookbook:eggnog recipeFoodstuff cookbook:nutmeg cookbook:eggnog recipeFoodstuff cookbook:rum cookbook:eggnog recipeFoodstuff cookbook:sugar cookbook:eggnog recipeFoodstuff cookbook:vanilla cookbook:eggnog recipeIngredient "180ml (¾ cup) brandy" cookbook:eggnog recipeIngredient "1ml ground (¼ teaspoon) nutmeg" cookbook:eggnog recipeIngredient "240ml (1 cup + 1 tablespoon) sugar" cookbook:eggnog recipeIngredient "2ml (½ teaspoon) vanilla extract" cookbook:eggnog recipeIngredient "480ml (2 cups) cups whipping cream" cookbook:eggnog recipeIngredient "480ml (2 cups) milk" cookbook:eggnog recipeIngredient "6 eggs" cookbook:eggnog recipeIngredient "80ml (⅓ cup) dark rum" cookbook:eggnog recipeInstructions ["Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.","Gradually beat in the sugar, vanilla and nutmeg.","Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk.","Chill.","To serve, sprinkle individual servings with more nutmeg."] cookbook:eggnog recipeNotes "* Separate ''egg yolks'' from ''egg whites''. *# Beat ''egg yolks'' first, allowing them to lighten in color. *# Gradually beat in ''1 cup sugar,'' vanilla and nutmeg (per step 2 of main recipe above). *# Turn the mixer off and add liquids (per step 3 of main recipe above). *# Beat ''egg whites'' separately, adding ''1 T sugar'' when peaks form. Continue beating until peaks stiffen. *# Whisk ''egg whites'' into the main mixture. *# Chill and serve (per steps 4 and 5 of main recipe above). * Cooked Eggnog: *# Heat milk\/cream to scalding temp. *# Temper beaten\/sweetened egg yolks with milk, before mixing the two. * The brandy may be replaced with dark rum. * If you wish to make a lower-alcohol version, mix the rum--straight or blended with the brandy--to the milk\/cream '''''BEFORE''''' scalding it; the heat should then cook out much of the alcoholic content of the liquor. " cookbook:eggnog type bartending/cocktails cookbook:eggnog type cookbook:cocktails_with_rum cookbook:eggnog type cookbook:cocktails_with_whiskey cookbook:eggnog type cookbook:recipes cookbook:eggnog url https://en.wikibooks.org/wiki/Cookbook:Eggnog cookbook:egg_noodles label "egg noodles" cookbook:egg_noodles name "Egg noodles" cookbook:egg_noodles name "Egg Noodles" cookbook:egg_noodles recipeCategory category:egg_recipes cookbook:egg_noodles recipeCategory category:noodle_recipes cookbook:egg_noodles recipeCategory category:pasta_recipes cookbook:egg_noodles recipeCookingTechnique cookbook:al_dente cookbook:egg_noodles recipeFoodstuff cookbook:egg cookbook:egg_noodles recipeFoodstuff cookbook:egg_yolk cookbook:egg_noodles recipeFoodstuff cookbook:flour cookbook:egg_noodles recipeFoodstuff cookbook:olive_oil cookbook:egg_noodles recipeFoodstuff cookbook:pepper cookbook:egg_noodles recipeFoodstuff cookbook:salt cookbook:egg_noodles recipeFoodstuff cookbook:water cookbook:egg_noodles recipeFoodstuff cookbook:wine cookbook:egg_noodles recipeIngredient "1/2 cup (120ml) wine" cookbook:egg_noodles recipeIngredient "1-2 teaspoon of olive oil" cookbook:egg_noodles recipeIngredient "1-2 teaspoon of olive oil (optional)" cookbook:egg_noodles recipeIngredient "1/8 teaspoon salt" cookbook:egg_noodles recipeIngredient "1 cups flour" cookbook:egg_noodles recipeIngredient "1 Tablespoon of olive oil" cookbook:egg_noodles recipeIngredient "1 teaspoon salt" cookbook:egg_noodles recipeIngredient "1 whole egg" cookbook:egg_noodles recipeIngredient "2 to 6 tablespoons of water" cookbook:egg_noodles recipeIngredient "3 cups (700g) flour" cookbook:egg_noodles recipeIngredient "3 egg yolks" cookbook:egg_noodles recipeIngredient "3 whole eggs" cookbook:egg_noodles recipeIngredient "400g plain flour" cookbook:egg_noodles recipeIngredient "4 large eggs" cookbook:egg_noodles recipeIngredient "580ml (2 cups) flour" cookbook:egg_noodles recipeIngredient "80ml (1/4 cup) water" cookbook:egg_noodles recipeIngredient "dash of pepper" cookbook:egg_noodles recipeIngredient "Extra flour for kneading" cookbook:egg_noodles recipeNotes "*Non-Alcoholic Variation - 1\/2 cup (120ml) of water can be used in place of the wine *Egg Noodles - 3 eggs can be substituted for 1\/2 cup (120ml) of white wine to make egg noodles. " cookbook:egg_noodles type cookbook:recipes cookbook:egg_noodles url https://en.wikibooks.org/wiki/Cookbook:Egg_noodles cookbook:egg_noodles url https://en.wikibooks.org/wiki/Cookbook:Egg_Noodles cookbook:egg_pie difficulty 2 cookbook:egg_pie name "Egg Pie" cookbook:egg_pie recipeCategory category:american_recipes cookbook:egg_pie recipeCategory category:bacon_recipes cookbook:egg_pie recipeCategory category:baked_recipes cookbook:egg_pie recipeCategory category:breakfast_recipes cookbook:egg_pie recipeCategory category:cheese_recipes cookbook:egg_pie recipeCategory category:easy_recipes cookbook:egg_pie recipeCategory category:egg_recipes cookbook:egg_pie recipeCategory category:inexpensive_recipes cookbook:egg_pie recipeCategory category:pie_recipes cookbook:egg_pie recipeCategory category:recipes_with_metric_units cookbook:egg_pie recipeCategory category:southern_u.s._recipes cookbook:egg_pie recipeCookingTechnique cookbook:baking cookbook:egg_pie recipeCookingTechnique cookbook:sautéing cookbook:egg_pie recipeCuisine cookbook:cuisine_of_the_united_states cookbook:egg_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:egg_pie recipeCuisine cookbook:new_england_cuisine cookbook:egg_pie recipeCuisine cookbook:southern_cuisine cookbook:egg_pie recipeEquipment cookbook:oven cookbook:egg_pie recipeFoodstuff cookbook:bacon cookbook:egg_pie recipeFoodstuff cookbook:cheddar_cheese cookbook:egg_pie recipeFoodstuff cookbook:cooking_spray cookbook:egg_pie recipeFoodstuff cookbook:egg cookbook:egg_pie recipeFoodstuff cookbook:milk cookbook:egg_pie recipeFoodstuff cookbook:pepper cookbook:egg_pie recipeFoodstuff cookbook:salt cookbook:egg_pie recipeIngredient "½ cup cheddar cheese, cut into small pieces." cookbook:egg_pie recipeIngredient "⅛ teaspoon salt" cookbook:egg_pie recipeIngredient "1 cup milk" cookbook:egg_pie recipeIngredient "24 soda crackers (2 inch squares)" cookbook:egg_pie recipeIngredient "2 strips bacon" cookbook:egg_pie recipeIngredient "6 large eggs" cookbook:egg_pie recipeIngredient "cooking spray" cookbook:egg_pie recipeIngredient "Dash of pepper" cookbook:egg_pie recipeIngredient "Jam or jelly, optional" cookbook:egg_pie recipeInstructions ["Preheat oven to 350\u00b0F (~175\u00b0C).","Cut bacon into small pieces and saut\u00e9 until brown.","Crush crackers.","Beat eggs in bowl.","Add crackers, milk, salt, and pepper, then cheese.","Spray casserole dish with cooking spray","Pour mixture into casserole dish and add bacon.","Bake until a knife comes out clean when pie is tested.","Cut in wedges and serve with jam."] cookbook:egg_pie recipeNotes "* You can dice, shred, or just cut up the cheese; the smaller the pieces, the more evenly it will mix. * Good dish for breakfast, brunch, or late night snack dish. " cookbook:egg_pie recipeYield 8 cookbook:egg_pie totalTime "1 hour" cookbook:egg_pie type cookbook:recipes cookbook:egg_pie url https://en.wikibooks.org/wiki/Cookbook:Egg_Pie cookbook:eggplant_and_chickpea_skillet label "eggplant and chickpea skillet" cookbook:eggplant_and_chickpea_skillet name "Eggplant and Chickpea Skillet" cookbook:eggplant_and_chickpea_skillet recipeCategory category:chickpea_recipes cookbook:eggplant_and_chickpea_skillet recipeCategory category:eggplant_recipes cookbook:eggplant_and_chickpea_skillet recipeCategory category:gluten-free_recipes cookbook:eggplant_and_chickpea_skillet recipeCategory category:low-gi_recipes cookbook:eggplant_and_chickpea_skillet recipeCategory category:main_course_recipes cookbook:eggplant_and_chickpea_skillet recipeCategory category:pan_fried_recipes cookbook:eggplant_and_chickpea_skillet recipeCategory category:recipes_with_metric_units cookbook:eggplant_and_chickpea_skillet recipeCategory category:side_dish_recipes cookbook:eggplant_and_chickpea_skillet recipeCategory category:vegan_recipes cookbook:eggplant_and_chickpea_skillet recipeCookingTechnique cookbook:chopping cookbook:eggplant_and_chickpea_skillet recipeCookingTechnique cookbook:dice cookbook:eggplant_and_chickpea_skillet recipeCookingTechnique cookbook:sautéing cookbook:eggplant_and_chickpea_skillet recipeCuisine cookbook:vegan_cuisine cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:basil cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:bell_pepper cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:broccoli cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:chickpea cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:eggplant cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:garlic cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:mushroom cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:olive_oil cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:tarragon cookbook:eggplant_and_chickpea_skillet recipeFoodstuff cookbook:tomato cookbook:eggplant_and_chickpea_skillet recipeIngredient "1 15-oz (400g) can Chickpeas, drained" cookbook:eggplant_and_chickpea_skillet recipeIngredient "1 15-oz (400g) can diced Tomatoes" cookbook:eggplant_and_chickpea_skillet recipeIngredient "1/2 tsp. Tarragon" cookbook:eggplant_and_chickpea_skillet recipeIngredient "1 green Bell pepper, diced" cookbook:eggplant_and_chickpea_skillet recipeIngredient "1 small Eggplant (aubergine) or 2 Italian eggplants, quartered and sliced" cookbook:eggplant_and_chickpea_skillet recipeIngredient "1 Tbsp. Olive oil" cookbook:eggplant_and_chickpea_skillet recipeIngredient "2-3 cups (200-250 g) Broccoli, cut into small florets" cookbook:eggplant_and_chickpea_skillet recipeIngredient "2 cloves Garlic, chopped" cookbook:eggplant_and_chickpea_skillet recipeIngredient "6-8 Mushrooms, sliced" cookbook:eggplant_and_chickpea_skillet recipeIngredient "8-12 fresh Basil leaves (preferably Thai basil)" cookbook:eggplant_and_chickpea_skillet recipeInstructions ["Saut\u00e9 the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for five minutes.","Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover and simmer for 10-12 minutes until eggplant has softened somewhat.","Stir in the basil leaves and broccoli and simmer, partially covered, for 8-10 minutes or until broccoli is bright green. Season to taste with salt and freshly ground black pepper. Serve over rice or couscous."] cookbook:eggplant_and_chickpea_skillet type cookbook:recipes cookbook:eggplant_and_chickpea_skillet url https://en.wikibooks.org/wiki/Cookbook:Eggplant_and_Chickpea_Skillet cookbook:eggplant_and_tahini_(moutabbal) label "moutabbal (baba ghannouj)" cookbook:eggplant_and_tahini_(moutabbal) name "Eggplant and Tahini (Moutabbal)" cookbook:eggplant_and_tahini_(moutabbal) name "Moutabbal" cookbook:eggplant_and_tahini_(moutabbal) recipeCategory category:eggplant_recipes cookbook:eggplant_and_tahini_(moutabbal) recipeCategory category:mediterranean_recipes cookbook:eggplant_and_tahini_(moutabbal) recipeCategory category:recipes_with_metric_units cookbook:eggplant_and_tahini_(moutabbal) recipeCategory category:tahini_recipes cookbook:eggplant_and_tahini_(moutabbal) recipeCategory category:vegan_recipes cookbook:eggplant_and_tahini_(moutabbal) recipeCuisine cookbook:vegan_cuisine cookbook:eggplant_and_tahini_(moutabbal) recipeFoodstuff cookbook:eggplant cookbook:eggplant_and_tahini_(moutabbal) recipeFoodstuff cookbook:garlic cookbook:eggplant_and_tahini_(moutabbal) recipeFoodstuff cookbook:lemon cookbook:eggplant_and_tahini_(moutabbal) recipeFoodstuff cookbook:olive_oil cookbook:eggplant_and_tahini_(moutabbal) recipeFoodstuff cookbook:tahini cookbook:eggplant_and_tahini_(moutabbal) recipeIngredient "1 - 2 lemons, juiced and strained" cookbook:eggplant_and_tahini_(moutabbal) recipeIngredient "1 large ripe eggplant (aubergine)" cookbook:eggplant_and_tahini_(moutabbal) recipeIngredient "2 - 3 cloves fresh garlic" cookbook:eggplant_and_tahini_(moutabbal) recipeIngredient "2 - 3 tablespoons (30-45g) tahini" cookbook:eggplant_and_tahini_(moutabbal) recipeIngredient "Olive oil" cookbook:eggplant_and_tahini_(moutabbal) recipeIngredient "Salt" cookbook:eggplant_and_tahini_(moutabbal) recipeInstructions ["Roast the eggplant on open gas flame - range top or barbecue. If your stove is electric, split the eggplant lengthwise, place face down on cookie sheet and bake in hot oven on top rack 30-45 minutes. For open flame roasting, use a fork to turn often. Skin will wrinkle and char, and flesh will shrivel and become soft. When eggplant is completely soft all over, remove to a bowl, slash once or twice to drain out bitter juice, and let rest until cool enough to handle. Some authors suggest cooling the eggplant inside a brown paper bag.","Cut off stem and peel away skin. Scrape flesh into bowl of food processor or blender. Add garlic, tahini, lemon juice and process. Amounts depend upon size of eggplant and your taste - please sample frequently. Salt to taste.","If you don't have a food processor or blender, the eggplant is quite easy to mash by hand. Mash the garlic with the flat of a broad knife, then mince it fine. Some cooks prefer mashing by hand to mechanical means as the blades of food processors can break the seeds which releases undesirable bitter flavours. If you have a mortar and pestle, mash the garlic with salt into a paste. A large mortar and pestle can be used to mash all ingredients.","Serve at room temperature, drizzled with olive oil, garnished with a black or green Mediterranean olive, or sprigs of cilantro or parsley."] cookbook:eggplant_and_tahini_(moutabbal) type cookbook:recipes cookbook:eggplant_and_tahini_(moutabbal) url https://en.wikibooks.org/wiki/Cookbook:Eggplant_and_Tahini_(Moutabbal) cookbook:eggplant_and_tahini_(moutabbal) url https://en.wikibooks.org/wiki/Cookbook:Moutabbal cookbook:eggplant label "aubergine" cookbook:eggplant label "aubergine (eggplant)" cookbook:eggplant label "bainganas" cookbook:eggplant label "brinjal" cookbook:eggplant label "eggplant" cookbook:eggplant label "eggplant (aubergine)" cookbook:eggplant label "eggplants" cookbook:eggplant name "Aubergine" cookbook:eggplant name "Eggplant" cookbook:eggplant_parmesan_(melanzane_parmigiana) label "melanzane parmigiana" cookbook:eggplant_parmesan_(melanzane_parmigiana) name "Eggplant Parmesan (Melanzane Parmigiana)" cookbook:eggplant_parmesan_(melanzane_parmigiana) name "Melanzane Parmigiana" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:baked_recipes cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:cheese_recipes cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:eggplant_recipes cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:italian_recipes cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:recipes_with_images cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:recipes_with_metric_units cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:recipes_without_servings cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:side_dish_recipes cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCategory category:vegetarian_recipes cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCookingTechnique cookbook:frying cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeCuisine cookbook:cuisine_of_italy cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeFoodstuff cookbook:basil cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeFoodstuff cookbook:eggplant cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeFoodstuff cookbook:flour cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeFoodstuff cookbook:mozzarella_cheese cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeFoodstuff cookbook:oil_and_fat cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeFoodstuff cookbook:parmesan_cheese cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeFoodstuff cookbook:salt cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "2 eggs" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "3 or 4 big eggplants (aubergines)" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "about 200 or 300 grams of mozzarella cheese, sliced" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "flour or breadcrumbs" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "fresh basil" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "grated Parmesan cheese" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "oil to fry" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "salt" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeIngredient "tomato sauce" cookbook:eggplant_parmesan_(melanzane_parmigiana) recipeInstructions ["Wash eggplants and cut them in slices about 1-1.5 cm thick.","Salt each slice on both sides and put them on a big plate.","Cover them with another plate, pressing a bit.","Let them rest for 60\/ 90 minutes or more, time permitting (up to 2 hours).","Then wash the slices under running water and let them dry a while.","Alternatively, place salted eggplant slices in a large strainer and place a weight (e.g., a smaller pot of water) on top to help squeeze out the water.","Dust the slices with flour (and\/or bread crumbs) after in the eggs and fry them. (Or, bake them in an oven at 180\u00b0C\/350\u00b0F for ten minutes with a very small amount of olive oil on each slice to make them somewhat lighter than if fried.) Do not overcook, as they will spend some time in the oven later.","Take a pan for the oven and make a layer with eggplants slices, then one with the tomato sauce, then one with some slices of mozzarella and Parmesan cheese. Some cooks add fresh basil leaves.","Make as many layers as you wish, but 3 or 4 should be enough. Be sure the last one to be completely full of Parmesan cheese, that will make a nice crust when cooked.","Now everything is finished, put the pan in the oven at 180\u00b0C (350\u00b0F) for about 20-30 minutes.","[[Cookbook:Melanzane alla Parmigiana]]"] cookbook:eggplant_parmesan_(melanzane_parmigiana) type cookbook:recipes cookbook:eggplant_parmesan_(melanzane_parmigiana) url https://en.wikibooks.org/wiki/Cookbook:Eggplant_Parmesan_(Melanzane_Parmigiana) cookbook:eggplant_parmesan_(melanzane_parmigiana) url https://en.wikibooks.org/wiki/Cookbook:Melanzane_Parmigiana cookbook:eggplant_pasta difficulty 2 cookbook:eggplant_pasta label "eggplant pasta" cookbook:eggplant_pasta name "Eggplant Pasta" cookbook:eggplant_pasta recipeCategory category:boiled_recipes cookbook:eggplant_pasta recipeCategory category:easy_recipes cookbook:eggplant_pasta recipeCategory category:eggplant_recipes cookbook:eggplant_pasta recipeCategory category:pasta_recipes cookbook:eggplant_pasta recipeCategory category:vegan_recipes cookbook:eggplant_pasta recipeCookingTechnique cookbook:frying cookbook:eggplant_pasta recipeCookingTechnique cookbook:simmering cookbook:eggplant_pasta recipeCuisine cookbook:vegan_cuisine cookbook:eggplant_pasta recipeFoodstuff cookbook:basil cookbook:eggplant_pasta recipeFoodstuff cookbook:bell_pepper cookbook:eggplant_pasta recipeFoodstuff cookbook:chiles cookbook:eggplant_pasta recipeFoodstuff cookbook:eggplant cookbook:eggplant_pasta recipeFoodstuff cookbook:garlic cookbook:eggplant_pasta recipeFoodstuff cookbook:marjoram cookbook:eggplant_pasta recipeFoodstuff cookbook:olive_oil cookbook:eggplant_pasta recipeFoodstuff cookbook:onion cookbook:eggplant_pasta recipeFoodstuff cookbook:oregano cookbook:eggplant_pasta recipeFoodstuff cookbook:parsley cookbook:eggplant_pasta recipeFoodstuff cookbook:pasta cookbook:eggplant_pasta recipeFoodstuff cookbook:rosemary cookbook:eggplant_pasta recipeFoodstuff cookbook:salt cookbook:eggplant_pasta recipeFoodstuff cookbook:spices_and_herbs cookbook:eggplant_pasta recipeFoodstuff cookbook:thyme cookbook:eggplant_pasta recipeFoodstuff cookbook:tomato cookbook:eggplant_pasta recipeIngredient "1 chili pepper" cookbook:eggplant_pasta recipeIngredient "1 eggplant (aubergine)" cookbook:eggplant_pasta recipeIngredient "1 large onion" cookbook:eggplant_pasta recipeIngredient "1 tbs olive oil" cookbook:eggplant_pasta recipeIngredient "2 tins of peeled tomatoes" cookbook:eggplant_pasta recipeIngredient "dried Italian herbs (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme) – often sold pre-mixed." cookbook:eggplant_pasta recipeIngredient "fresh garlic, crushed" cookbook:eggplant_pasta recipeIngredient "handfuls of fresh basil" cookbook:eggplant_pasta recipeIngredient "pasta (your favourite)" cookbook:eggplant_pasta recipeIngredient "salt to taste" cookbook:eggplant_pasta recipeInstructions ["Slice eggplant and cover in salt. Leave for at least 30 minutes.","Rinse salt away, then squeeze until almost dry (this removes sourness).","Cut into chip-sized pieces and fry in oil.","Add onion and cook briefly.","Add all other ingredients and simmer for 30 minutes.","Serve with freshly cooked pasta."] cookbook:eggplant_pasta recipeNotes "*The amounts of the various ingredients are not really important. Experiment and adjust to taste. *It is often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix. *Spiral pasta is a good choice as it holds the sauce to itself. *Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes. " cookbook:eggplant_pasta recipeYield 4 persons cookbook:eggplant_pasta totalTime "1 hour" cookbook:eggplant_pasta type cookbook:recipes cookbook:eggplant_pasta url https://en.wikibooks.org/wiki/Cookbook:Eggplant_Pasta cookbook:eggplant recipeCategory category:autumn_ingredients cookbook:eggplant recipeCategory category:basic_foodstuffs cookbook:eggplant recipeCategory category:featured_ingredients cookbook:eggplant type cookbook:autumn_ingredients cookbook:eggplant type cookbook:basic_foodstuffs cookbook:eggplant type cookbook:featured_ingredients cookbook:eggplant type cookbook:ingredients cookbook:eggplant type cookbook:vegetable cookbook:eggplant url https://en.wikibooks.org/wiki/Cookbook:Aubergine cookbook:eggplant url https://en.wikibooks.org/wiki/Cookbook:Eggplant cookbook:egg recipeCategory category:eggs cookbook:egg recipeCategory category:featured_ingredients cookbook:egg_rice label "egg rice" cookbook:egg_rice name "Egg Rice" cookbook:egg_rice recipeCategory category:egg_recipes cookbook:egg_rice recipeCategory category:indian_recipes cookbook:egg_rice recipeCategory category:rice_recipes cookbook:egg_rice recipeCategory category:side_dish_recipes cookbook:egg_rice recipeCategory category:stir_fry_recipes cookbook:egg_rice recipeCategory category:vegetarian_recipes cookbook:egg_rice recipeCuisine cookbook:cuisine_of_india cookbook:egg_rice recipeFoodstuff cookbook:cardamom cookbook:egg_rice recipeFoodstuff cookbook:chiles cookbook:egg_rice recipeFoodstuff cookbook:cinnamon cookbook:egg_rice recipeFoodstuff cookbook:clove cookbook:egg_rice recipeFoodstuff cookbook:egg cookbook:egg_rice recipeFoodstuff cookbook:garlic cookbook:egg_rice recipeFoodstuff cookbook:ginger cookbook:egg_rice recipeFoodstuff cookbook:onion cookbook:egg_rice recipeFoodstuff cookbook:rice cookbook:egg_rice recipeFoodstuff cookbook:salt cookbook:egg_rice recipeIngredient "1/4 teaspoon spices (that ratio goes like 1/2 stick of cinnamon : 3 cardamon : 6 cloves)" cookbook:egg_rice recipeIngredient "1 onion a little bit over a golf ball" cookbook:egg_rice recipeIngredient "1 teaspoon garlic paste" cookbook:egg_rice recipeIngredient "1 teaspoon ginger paste" cookbook:egg_rice recipeIngredient "1 teaspoon salt" cookbook:egg_rice recipeIngredient "2 cups rice" cookbook:egg_rice recipeIngredient "2 eggs, beaten" cookbook:egg_rice recipeIngredient "2 medium sized green chili peppers" cookbook:egg_rice recipeInstructions ["First cook rice and keep it aside","Sweat (saute over medium-low heat) onions and green chilies together","Add ginger and garlic paste","Add rice and mix everything well","Add salt","Add the spices powder","Add the beaten eggs.","Cook until everything is mixed well."] cookbook:egg_rice type cookbook:recipes cookbook:egg_rice url https://en.wikibooks.org/wiki/Cookbook:Egg_Rice cookbook:egg_roast name "Egg Roast" cookbook:egg_roast recipeCategory category:egg_recipes cookbook:egg_roast recipeCategory category:indian_recipes cookbook:egg_roast recipeCategory category:pan_fried_recipes cookbook:egg_roast recipeCuisine cookbook:cuisine_of_india cookbook:egg_roast recipeInstructions ["Heat oil in a Kadai and fry the onions until golden brown (add a pinch of salt to the onions as this will quicken the browning process)","Add the ginger garlic paste until the raw smell disappears.","Add the Coriander, Chili & Turmeric powders and saut\u00e9 for 2 minutes","Add the large tomato (chopped fine) and taste as per taste to the Kadai, saut\u00e9 until the oil separates from the masala. Thrown in the green chillies and fry for a few minutes. Introduce the eggs and coat the pieces with the masala.","Finally add the tomatoes which have been chopped large, curry leaves and the Cinnamon & Cloves power, saut\u00e9 for a couple of minutes."] cookbook:egg_roast type cookbook:recipes cookbook:egg_roast url https://en.wikibooks.org/wiki/Cookbook:Egg_Roast cookbook:egg_roll label "egg roll" cookbook:egg_roll label "egg rolls" cookbook:egg_roll name "Eggroll" cookbook:egg_roll name "Egg Roll" cookbook:egg_roll name "Spring Roll" cookbook:egg_roll recipeCategory category:appetizer_recipes cookbook:egg_roll recipeCategory category:chicken_recipes cookbook:egg_roll recipeCategory category:chinese_recipes cookbook:egg_roll recipeCategory category:deep_fried_recipes cookbook:egg_roll recipeCategory category:pork_recipes cookbook:egg_roll recipeCategory category:recipes_with_images cookbook:egg_roll recipeCategory category:side_dish_recipes cookbook:egg_roll recipeCookingTechnique cookbook:frying cookbook:egg_roll recipeCuisine cookbook:cuisine_of_china cookbook:egg_roll recipeFoodstuff cookbook:bamboo_shoot cookbook:egg_roll recipeFoodstuff cookbook:bean_sprout cookbook:egg_roll recipeFoodstuff cookbook:bok_choy cookbook:egg_roll recipeFoodstuff cookbook:broccoli cookbook:egg_roll recipeFoodstuff cookbook:celery cookbook:egg_roll recipeFoodstuff cookbook:chicken cookbook:egg_roll recipeFoodstuff cookbook:egg_white cookbook:egg_roll recipeFoodstuff cookbook:ginger cookbook:egg_roll recipeFoodstuff cookbook:meat_and_poultry cookbook:egg_roll recipeFoodstuff cookbook:oil_and_fat cookbook:egg_roll recipeFoodstuff cookbook:pork cookbook:egg_roll recipeFoodstuff cookbook:sesame_oil cookbook:egg_roll recipeFoodstuff cookbook:shortening cookbook:egg_roll recipeFoodstuff cookbook:soy_sauce cookbook:egg_roll recipeFoodstuff cookbook:spinach cookbook:egg_roll recipeIngredient "bamboo shoots" cookbook:egg_roll recipeIngredient "bean sprouts" cookbook:egg_roll recipeIngredient "bok choy, or celery and perhaps spinach" cookbook:egg_roll recipeIngredient "broccoli (optional)" cookbook:egg_roll recipeIngredient "egg roll wrappers (easiest bought ready-to-use, but see the wonton wrapper recipe)" cookbook:egg_roll recipeIngredient "egg white" cookbook:egg_roll recipeIngredient "meat or poultry (suggested: chicken or pork)" cookbook:egg_roll recipeIngredient "oil to fry the filling, possibly including sesame oil" cookbook:egg_roll recipeIngredient "oil to fry the finished rolls, possibly including shortening" cookbook:egg_roll recipeIngredient "powdered ginger" cookbook:egg_roll recipeIngredient "soy sauce" cookbook:egg_roll type cookbook:recipes cookbook:egg_roll url https://en.wikibooks.org/wiki/Cookbook:Eggroll cookbook:egg_roll url https://en.wikibooks.org/wiki/Cookbook:Egg_Roll cookbook:egg_roll url https://en.wikibooks.org/wiki/Cookbook:Spring_Roll cookbook:eggs_benedict label "eggs benedict" cookbook:eggs_connaught label "deviled eggs connaught" cookbook:eggs_connaught label "eggs connaught" cookbook:eggs_connaught name "Eggs Connaught" cookbook:eggs_connaught recipeCategory category:appetizer_recipes cookbook:eggs_connaught recipeCategory category:boiled_recipes cookbook:eggs_connaught recipeCategory category:easter_recipes cookbook:eggs_connaught recipeCategory category:egg_recipes cookbook:eggs_connaught recipeCategory category:holiday_recipes cookbook:eggs_connaught recipeCategory category:shrimp_recipes cookbook:eggs_connaught recipeCategory category:side_dish_recipes cookbook:eggs_connaught recipeFoodstuff cookbook:butter cookbook:eggs_connaught recipeFoodstuff cookbook:cheese cookbook:eggs_connaught recipeFoodstuff cookbook:flour cookbook:eggs_connaught recipeFoodstuff cookbook:milk cookbook:eggs_connaught recipeFoodstuff cookbook:nutmeg cookbook:eggs_connaught recipeFoodstuff cookbook:onion cookbook:eggs_connaught recipeFoodstuff cookbook:paprika cookbook:eggs_connaught recipeFoodstuff cookbook:pepper cookbook:eggs_connaught recipeFoodstuff cookbook:salt cookbook:eggs_connaught recipeFoodstuff cookbook:shrimp cookbook:eggs_connaught recipeFoodstuff cookbook:watercress cookbook:eggs_connaught recipeIngredient "½ Bunch of Watercress (to Garnish)" cookbook:eggs_connaught recipeIngredient "½ Cup of Milk" cookbook:eggs_connaught recipeIngredient "1 Packet of Demi-sel Cheese" cookbook:eggs_connaught recipeIngredient "1 Slice of Onion" cookbook:eggs_connaught recipeIngredient "1 Tablespoon Flour" cookbook:eggs_connaught recipeIngredient "1 Teaspoon of Paprika" cookbook:eggs_connaught recipeIngredient "3½ oz (100 g) Butter" cookbook:eggs_connaught recipeIngredient "4 oz (about 115 g) Prawns/Shrimp (Shelled)" cookbook:eggs_connaught recipeIngredient "6 Hard Boiled Eggs" cookbook:eggs_connaught recipeIngredient "6 Peppercorns" cookbook:eggs_connaught recipeIngredient "Blade of Mace" cookbook:eggs_connaught recipeIngredient "Salt and Pepper" cookbook:eggs_connaught recipeInstructions ["Scald the milk with onion, mace and peppercorns, tip into a jug, cover and leave to infuse. Rinse the pan with cold water, drop in \u00bd oz (about 30 g) butter, heat gently and blend in the flour. Strain on the milk and add salt. Stir continuously, bring milk to the boil, cook for 1 minute. Turn on to a plate, cover with buttered paper to prevent a skin forming and leave sauce until cold. Cream remaining butter until soft.","Split the hard boiled eggs in two, scoop out the yolks and rub through a wire strainer; keep the whites in a bowl of water as they will soon get hard if exposed to the air. Work the yolks with the butter, cheese, paprika and cold sauce. Chop half the prawns finely, add to the mixture and season to taste. Drain the dry egg whites and have ready a round serving dish or use a cake platter.","Spoon a drop of filling on to the dish to hold each egg white in position, arrange them in a circle and then fill each with the mixture or you can use a piping bag with a \u00bd-inch (about 1.25 cm) plain nozzle. Scatter over the remaining prawns (split in half if large) and dust with paprika. Place the watercress in the middle and serve brown bread and butter separately.","For a very special party this recipe can be prepared with smoked salmon in place of prawns. Save a little smoked salmon to cut into fine shreds and scatter over."] cookbook:eggs_connaught type cookbook:recipes cookbook:eggs_connaught url https://en.wikibooks.org/wiki/Cookbook:Eggs_Connaught cookbook:egg#separating_eggs label "separate" cookbook:egg_separator label "egg separator" cookbook:egg_separator name "Egg separator" cookbook:egg_separator name "Egg Separator" cookbook:egg_separator type cookbook:cookbook/equipment cookbook:egg_separator url https://en.wikibooks.org/wiki/Cookbook:Egg_separator cookbook:egg_separator url https://en.wikibooks.org/wiki/Cookbook:Egg_Separator cookbook:egg_slicer label "egg slicer" cookbook:egg_slicer name "Egg slicer" cookbook:egg_slicer name "Egg Slicer" cookbook:egg_slicer type cookbook:cookbook/equipment cookbook:egg_slicer url https://en.wikibooks.org/wiki/Cookbook:Egg_slicer cookbook:egg_slicer url https://en.wikibooks.org/wiki/Cookbook:Egg_Slicer cookbook:egg type cookbook:featured_ingredients cookbook:egg type cookbook:ingredients cookbook:egg url https://en.wikibooks.org/wiki/Cookbook:Egg cookbook:egg url https://en.wikibooks.org/wiki/Cookbook:Eggs cookbook:egg_wash label "egg wash" cookbook:egg_wash name "Egg Wash" cookbook:egg_wash recipeCategory category:egg_recipes cookbook:egg_wash recipeFoodstuff cookbook:egg cookbook:egg_wash recipeFoodstuff cookbook:egg_white cookbook:egg_wash recipeFoodstuff cookbook:egg_yolk cookbook:egg_wash recipeIngredient "1-2 tablespoons water or milk" cookbook:egg_wash recipeIngredient "1 egg yolk , egg white , or whole egg" cookbook:egg_wash type cookbook:recipes cookbook:egg_wash url https://en.wikibooks.org/wiki/Cookbook:Egg_Wash cookbook:egg_white label "egg white" cookbook:egg_white label "egg whites" cookbook:egg_white name "Egg White" cookbook:egg_white recipeCategory category:eggs cookbook:egg_white recipeCategory category:leavening_agents cookbook:egg_white type cookbook:egg cookbook:egg_white type cookbook:ingredients cookbook:egg_white type cookbook:leavening_agents cookbook:egg_white url https://en.wikibooks.org/wiki/Cookbook:Egg_White cookbook:egg_with_cabbage_and_turkish_sucuk difficulty 1 cookbook:egg_with_cabbage_and_turkish_sucuk name "Egg with cabbage and Turkish sucuk" cookbook:egg_with_cabbage_and_turkish_sucuk recipeCategory category:american_recipes cookbook:egg_with_cabbage_and_turkish_sucuk recipeCategory category:egg_recipes cookbook:egg_with_cabbage_and_turkish_sucuk recipeCategory category:turkish_recipes cookbook:egg_with_cabbage_and_turkish_sucuk recipeCategory category:very_easy_recipes cookbook:egg_with_cabbage_and_turkish_sucuk recipeCuisine cookbook:cuisine_of_the_united_states cookbook:egg_with_cabbage_and_turkish_sucuk recipeCuisine cookbook:cuisine_of_turkey cookbook:egg_with_cabbage_and_turkish_sucuk recipeCuisine cookbook:louisiana_creole_cuisine cookbook:egg_with_cabbage_and_turkish_sucuk recipeCuisine cookbook:new_england_cuisine cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "1-2 cups chopped cabbage" cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "1-2 tbsp olive oil" cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "1 large tbsp peanut butter (organic peanut butter without added hydrogenated oils recommended)" cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "1 tbsp red pepper paste (like Korean Gochujang or similar)" cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "2-3 eggs" cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "8-10 slices of sucuk (Turkish sausage)" cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "Around 1/8-1/4 cup water" cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "Finely chopped parsley or cilantro (optional)" cookbook:egg_with_cabbage_and_turkish_sucuk recipeIngredient "Tabasco (optional)" cookbook:egg_with_cabbage_and_turkish_sucuk recipeInstructions ["Heat olive oil in a medium sized pot with lid.","Add sliced sucuk and quickly brown.","Add chopped cabbage.","Add red pepper paste and mix.","Add a little water, around 1\/8-1\/4 cup","Add peanut butter and combine thoroughly","Cover lid and cook for around 5-10 minutes, depending on how crispy you want the cabbage","Add 2-3 eggs to the pot. Cover until the eggs are cooked.","Serve with rice or meat, optionally garnish with a little tabasco and\/or finely chopped herbs."] cookbook:egg_with_cabbage_and_turkish_sucuk recipeYield 2 cookbook:egg_with_cabbage_and_turkish_sucuk totalTime "prep: 10 minutes, cooking: 15 mins" cookbook:egg_with_cabbage_and_turkish_sucuk type cookbook:recipes cookbook:egg_with_cabbage_and_turkish_sucuk url https://en.wikibooks.org/wiki/Cookbook:Egg_with_cabbage_and_Turkish_sucuk cookbook:egg_yolk label "egg yolk" cookbook:egg_yolk label "egg yolks" cookbook:egg_yolk label "yolk" cookbook:egg_yolk label "yolks" cookbook:egg_yolk name "Egg yolk" cookbook:egg_yolk name "Egg Yolk" cookbook:egg_yolk type cookbook:ingredients cookbook:egg_yolk url https://en.wikibooks.org/wiki/Cookbook:Egg_yolk cookbook:egg_yolk url https://en.wikibooks.org/wiki/Cookbook:Egg_Yolk cookbook:egusi_soup label "egusi soup" cookbook:egusi_soup name "Egusi Soup" cookbook:egusi_soup recipeCategory category:recipes_with_images cookbook:egusi_soup recipeCategory category:recipes_without_cooking_time cookbook:egusi_soup recipeCategory category:recipes_without_servings cookbook:egusi_soup recipeIngredient "Crayfish" cookbook:egusi_soup recipeIngredient "Melon seed (Egusi Seed )" cookbook:egusi_soup recipeIngredient "Onions" cookbook:egusi_soup recipeIngredient "Palm Oil" cookbook:egusi_soup recipeIngredient "Pepper" cookbook:egusi_soup recipeIngredient "Salt" cookbook:egusi_soup recipeIngredient "Vegetable(Pumpkin Leaf(Ugwu)|Bitter leaf|Water leaf )" cookbook:egusi_soup recipeInstructions ["While boiling the Meat or fresh fish along side stock fish,add the palm oil into so it can boil.","Add the ponmo and the dried fish too.","Add the blended the fresh pepper,tomato,onion into the boiling stock.Allow to boil for 5 minutes.","Add the egusi powder and allow to boil for 10 minutes.","Add Crayfish and locust beans","Add the sliced vegetables.And Cook for on low to medium heat for 10 minutes.","Taste to access the salt content if not enough add more till you get desired taste."] cookbook:egusi_soup type cookbook:recipes cookbook:egusi_soup url https://en.wikibooks.org/wiki/Cookbook:Egusi_Soup cookbook:egyptian_lentil_stew name "Egyptian Lentil Stew" cookbook:egyptian_lentil_stew recipeCategory category:boiled_recipes cookbook:egyptian_lentil_stew recipeCategory category:egyptian_recipes cookbook:egyptian_lentil_stew recipeCategory category:lentil_recipes cookbook:egyptian_lentil_stew recipeCategory category:stew_recipes cookbook:egyptian_lentil_stew recipeCuisine cookbook:cuisine_of_egypt cookbook:egyptian_lentil_stew recipeIngredient "1/2 pound (half lb) of red lentils" cookbook:egyptian_lentil_stew recipeIngredient "1 lemon" cookbook:egyptian_lentil_stew recipeIngredient "1 teaspoon coriander" cookbook:egyptian_lentil_stew recipeIngredient "1 teaspoon cumin" cookbook:egyptian_lentil_stew recipeIngredient "2 onions" cookbook:egyptian_lentil_stew recipeIngredient "4 tablespoons olive oil" cookbook:egyptian_lentil_stew recipeIngredient "8 cups of water" cookbook:egyptian_lentil_stew recipeIngredient "salt (to taste) <u>or</u> 4 tablespoons of soup mix (you can use any kind of soup mix, or if you don't have any, you can just leave it out)" cookbook:egyptian_lentil_stew recipeInstructions ["Take the two onions, and peel them. Then cut them into small pieces.","Place the chopped onions into your big pot, along with the 4 tablespoons of olive oil.","Saute (cook on low heat stirring often) the onions on low heat until they turn clear looking and slightly golden.","Drop the 8 cups of water into the pot with the onions.","Drop the lentils into the pot.","Carefully measure out the soup mix (if using it) and drop it into the pot.","Carefully measure out the cumin and the coriander and put that into the pot too.","Stir the stuff in the pot, the turn up the temperature of the stove to about medium heat (you want it to be slightly bubbling, but not boiling).","Let it cook for an hour, stirring every few minutes to make sure that it doesn't burn. You may have to turn the temperature of the stove up or down a little. Taste, and add salt if needed.","After 1 hour of cooking, turn off the stove and put the pot on a different burner so that it doesn't continue to cook.","Take your lemon, and cut it in half. Then, squeeze it on the juicer until there is no more juice in the lemon.","Take the juice from the lemon, and put it in the pot.","Stir the pot, taste, and serve! (Cumin and more fresh lemon and can be added to the bowl according to preference)."] cookbook:egyptian_lentil_stew type cookbook:recipes cookbook:egyptian_lentil_stew url https://en.wikibooks.org/wiki/Cookbook:Egyptian_Lentil_Stew cookbook:egypt type cookbook:cuisines cookbook:egypt type cookbook:cuisines_by_country cookbook:eierpunsch name "Eierpunsch" cookbook:eierpunsch recipeCategory category:austrian_recipes cookbook:eierpunsch recipeCategory category:beverage_recipes cookbook:eierpunsch recipeCategory category:dairy_recipes cookbook:eierpunsch recipeCategory category:egg_recipes cookbook:eierpunsch recipeCategory category:german_recipes cookbook:eierpunsch recipeCategory category:recipes_with_metric_units cookbook:eierpunsch recipeCategory category:recipes_without_cooking_time cookbook:eierpunsch recipeCategory category:recipes_without_servings cookbook:eierpunsch recipeCuisine cookbook:cuisine_of_austria cookbook:eierpunsch recipeCuisine cookbook:cuisine_of_germany cookbook:eierpunsch recipeIngredient "1 bottle of white wine (750 ml)" cookbook:eierpunsch recipeIngredient "250 ml. of strong tea" cookbook:eierpunsch recipeIngredient "4 cloves" cookbook:eierpunsch recipeIngredient "4 eggs (or 8 egg yolks)" cookbook:eierpunsch recipeIngredient "5 tablespoons of sugar" cookbook:eierpunsch recipeIngredient "lemon or lemon juice" cookbook:eierpunsch recipeIngredient "one packet of vanilla sugar (equivalent of 2 tsp. sugar and 1 tsp. vanilla extract)" cookbook:eierpunsch recipeIngredient "Pinch of cinnamon" cookbook:eierpunsch type cookbook:recipes cookbook:eierpunsch url https://en.wikibooks.org/wiki/Cookbook:Eierpunsch cookbook:eintopf name "Eintopf" cookbook:eintopf url https://en.wikibooks.org/wiki/Cookbook:Eintopf cookbook:elderberry label "elderberry" cookbook:electric_grill label "electric grill" cookbook:electric_mixer label "electric mixer" cookbook:elephant_garlic label "elephant garlic" cookbook:elli's_veal_or_chicken_with_walnuts label "elli's veal or chicken with walnuts" cookbook:elli's_veal_or_chicken_with_walnuts name "Elli's veal or chicken with walnuts" cookbook:elli's_veal_or_chicken_with_walnuts name "Elli's Veal or Chicken with Walnuts" cookbook:elli's_veal_or_chicken_with_walnuts recipeCategory category:albanian_recipes cookbook:elli's_veal_or_chicken_with_walnuts recipeCategory category:boiled_recipes cookbook:elli's_veal_or_chicken_with_walnuts recipeCategory category:chicken_recipes cookbook:elli's_veal_or_chicken_with_walnuts recipeCategory category:main_course_recipes cookbook:elli's_veal_or_chicken_with_walnuts recipeCategory category:veal_recipes cookbook:elli's_veal_or_chicken_with_walnuts recipeCategory category:walnut_recipes cookbook:elli's_veal_or_chicken_with_walnuts recipeCuisine cookbook:cuisine_of_albania cookbook:elli's_veal_or_chicken_with_walnuts recipeIngredient "1/4 lb. (one stick) butter" cookbook:elli's_veal_or_chicken_with_walnuts recipeIngredient "15 finely crushed shelled walnuts" cookbook:elli's_veal_or_chicken_with_walnuts recipeIngredient "1 minced garlic clove" cookbook:elli's_veal_or_chicken_with_walnuts recipeIngredient "2-3 lbs of veal or chicken meat cut into 1" cubes" cookbook:elli's_veal_or_chicken_with_walnuts recipeIngredient "2 beaten egg yolks" cookbook:elli's_veal_or_chicken_with_walnuts recipeIngredient "2 tablespoons flour" cookbook:elli's_veal_or_chicken_with_walnuts recipeInstructions ["Place the meat or chicken in a saucepan and cook over medium heat until tender.","Remove the meat and set it aside in a dish while leaving the remaining juices in the saucepan.","In another saucepan, add the flour and stir over heat until it becomes light brown in color (do not overcook!) and add half the butter.","Add the walnuts, garlic, and egg yolks, stirring constantly.","Add the juices from the other saucepan and stir until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Fold in the meat.","Pan fry the remaining half stick of butter until brown and pour over the servings.","Cuisine of Albania"] cookbook:elli's_veal_or_chicken_with_walnuts type cookbook:recipes cookbook:elli's_veal_or_chicken_with_walnuts url https://en.wikibooks.org/wiki/Cookbook:Elli's_veal_or_chicken_with_walnuts cookbook:elli's_veal_or_chicken_with_walnuts url https://en.wikibooks.org/wiki/Cookbook:Elli's_Veal_or_Chicken_with_Walnuts cookbook:elli\'s_veal_or_chicken_with_walnuts type cookbook:recipes cookbook:emmental_cheese label "emmental" cookbook:emmental_cheese label "emmental cheese" cookbook:emmental_cheese label "emmentaler cheese" cookbook:emmental_cheese label "emmenthaler" cookbook:emmental_cheese label "swiss" cookbook:emmental_cheese label "swiss cheese" cookbook:emmental_cheese name "Emmental Cheese" cookbook:emmental_cheese name "Swiss Cheese" cookbook:emmental_cheese type cookbook:cheeses cookbook:emmental_cheese type cookbook:ingredients cookbook:emmental_cheese url https://en.wikibooks.org/wiki/Cookbook:Emmental_Cheese cookbook:emmental_cheese url https://en.wikibooks.org/wiki/Cookbook:Swiss_Cheese cookbook:empal_gepuk label "empal gepuk" cookbook:empanada label "empanada" cookbook:empanada label "empanadas" cookbook:empanada name "Empanada" cookbook:empanada name "Empanadas" cookbook:empanada recipeCategory category:argentine_recipes cookbook:empanada recipeCategory category:chilean_recipes cookbook:empanada recipeCategory category:colombian_recipes cookbook:empanada recipeCategory category:deep_fried_recipes cookbook:empanada recipeCategory category:ground_beef_recipes cookbook:empanada recipeCategory category:main_course_recipes cookbook:empanada recipeCategory category:pastry_recipes cookbook:empanada recipeCategory category:recipes_with_metric_units cookbook:empanada recipeCategory category:tex-mex_recipes cookbook:empanada recipeCookingTechnique cookbook:browning cookbook:empanada recipeCookingTechnique cookbook:deep_fat_frying cookbook:empanada recipeCookingTechnique cookbook:dice cookbook:empanada recipeCookingTechnique cookbook:sautéing cookbook:empanada recipeCookingTechnique cookbook:simmering cookbook:empanada recipeCuisine cookbook:cuisine_of_chile cookbook:empanada recipeEquipment cookbook:frying_pan cookbook:empanada recipeFoodstuff cookbook:bay_leaf cookbook:empanada recipeFoodstuff cookbook:beef cookbook:empanada recipeFoodstuff cookbook:butter cookbook:empanada recipeFoodstuff cookbook:cinnamon cookbook:empanada recipeFoodstuff cookbook:clove cookbook:empanada recipeFoodstuff cookbook:cornstarch cookbook:empanada recipeFoodstuff cookbook:cumin cookbook:empanada recipeFoodstuff cookbook:egg cookbook:empanada recipeFoodstuff cookbook:flour cookbook:empanada recipeFoodstuff cookbook:garlic cookbook:empanada recipeFoodstuff cookbook:margarine cookbook:empanada recipeFoodstuff cookbook:nutmeg cookbook:empanada recipeFoodstuff cookbook:olive cookbook:empanada recipeFoodstuff cookbook:olive_oil cookbook:empanada recipeFoodstuff cookbook:onion cookbook:empanada recipeFoodstuff cookbook:paprika cookbook:empanada recipeFoodstuff cookbook:pepper cookbook:empanada recipeFoodstuff cookbook:potato cookbook:empanada recipeFoodstuff cookbook:raisin cookbook:empanada recipeFoodstuff cookbook:salt cookbook:empanada recipeFoodstuff cookbook:sugar cookbook:empanada recipeFoodstuff cookbook:vegetable_oil cookbook:empanada recipeIngredient "1 1/2 tsp black pepper" cookbook:empanada recipeIngredient "1 1/2 tsp paprika" cookbook:empanada recipeIngredient "1/2 cup raisins" cookbook:empanada recipeIngredient "1/2 tsp ground cinnamon" cookbook:empanada recipeIngredient "1/2 tsp ground cumin (''comino'')" cookbook:empanada recipeIngredient "1/2 tsp ground cumin (''comino''), optional. Cumin is very invasive and gives the filling a whole different flavor." cookbook:empanada recipeIngredient "1/4 tsp cloves" cookbook:empanada recipeIngredient "1/4 tsp nutmeg" cookbook:empanada recipeIngredient "1 bay leaf" cookbook:empanada recipeIngredient "1 kg flour, approx. 8 cups" cookbook:empanada recipeIngredient "1 kg ground beef" cookbook:empanada recipeIngredient "1 large onion" cookbook:empanada recipeIngredient "1 tblsp sugar" cookbook:empanada recipeIngredient "1 tsp salt" cookbook:empanada recipeIngredient "1 tsp. salt" cookbook:empanada recipeIngredient "200 g butter (or margarine), approx. 1 cup" cookbook:empanada recipeIngredient "2-3 cups cold water" cookbook:empanada recipeIngredient "2 cloves garlic" cookbook:empanada recipeIngredient "2 eggs" cookbook:empanada recipeIngredient "2 tblsp olive oil" cookbook:empanada recipeIngredient "2 tblsp sugar" cookbook:empanada recipeIngredient "2 tblsp vegetable oil" cookbook:empanada recipeIngredient "3 large onion" cookbook:empanada recipeIngredient "black olives" cookbook:empanada recipeIngredient "cornstarch" cookbook:empanada recipeIngredient "diced boiled potatoes (optional)" cookbook:empanada recipeIngredient "diced hardboiled egg" cookbook:empanada recipeIngredient "diced hardboiled egg (optional)" cookbook:empanada recipeIngredient "green olives (optional)" cookbook:empanada recipeIngredient "olive oil" cookbook:empanada recipeInstructions ["Place 1-2 tablespoons of empanada filling into the center of one of the dough discs (''tapas'').","If Chilean empanadas are being made add one piece of the diced hardboiled egg next to the filling.","Wet the outer edge of the tapa with cold water and fold the tapa in half to encase the filling, ensuring there is no air left inside (the wet portion will help the dough stick together, air will burst out when cooked).","Holding the empanada in the palm of one hand, with the round edge pointing outwards, pinch and twist over a small (finger-sized) portion of the dough at the top. Continue pinching and twisting around the outer edge until you reach the bottom of the empanada, so that the open edge is sealed shut. (you can also use a fork to smash together the lips of the outer edge, but it is not the traditional way and the filling can burst through).","Repeat for the remaining filling and dough.","To cook the empanadas, deep fry in vegetable oil on medium heat until golden brown. Alternatively, you can glaze them with butter and cook on a cookie sheet in the oven at 400 \u00b0F for 8-10 minutes or until light brown.","Allow empanadas to cool and then eat.","[http:\/\/www.sooogood.org\/recipes\/sambusac.html Iraqi empanada recipe and Video Tutorial]","[http:\/\/www.herbivoracious.com\/2007\/08\/block-party-emp.html Cheese-filled appetizer empanadas with Chimichurri sauce]<\/text>"] cookbook:empanadas,_chicken_and_corn recipeCategory category:bread_recipes cookbook:empanadas,_chicken_and_corn recipeCategory category:caribbean_recipes cookbook:empanadas,_chicken_and_corn recipeCategory category:cheese_recipes cookbook:empanadas,_chicken_and_corn recipeCategory category:chicken_recipes cookbook:empanadas,_chicken_and_corn recipeCategory category:corn_recipes cookbook:empanadas,_chicken_and_corn recipeCategory category:inexpensive_recipes cookbook:empanadas,_chicken_and_corn recipeCategory category:meat_recipes cookbook:empanadas,_chicken_and_corn recipeCategory category:south_american_recipes cookbook:empanadas,_chicken_and_corn recipeCategory category:vegetable_recipes cookbook:empanadas,_chicken_and_corn recipeCuisine cookbook:caribbean_cuisines cookbook:empanadas,_chicken_and_corn recipeCuisine cookbook:cuisine_of_peru cookbook:empanadas,_chicken_and_corn recipeCuisine cookbook:south_american_cuisines cookbook:empanadas,_chicken_and_corn type cookbook:recipes cookbook:empanadas_colombianas label "empanadas colombianas (colombian dumplings)" cookbook:empanada type cookbook:recipes cookbook:empanada url https://en.wikibooks.org/wiki/Cookbook:Empanada cookbook:empanada url https://en.wikibooks.org/wiki/Cookbook:Empanadas cookbook:enchilada label "enchilada" cookbook:enchilada label "enchiladas" cookbook:enchilada name "Enchilada" cookbook:enchilada recipeCategory category:baked_recipes cookbook:enchilada recipeCategory category:cheese_recipes cookbook:enchilada recipeCategory category:chile_recipes cookbook:enchilada recipeCategory category:main_course_recipes cookbook:enchilada recipeCategory category:meat_recipes cookbook:enchilada recipeCategory category:mexican_recipes cookbook:enchilada recipeCategory category:sauce_recipes cookbook:enchilada recipeCategory category:tex-mex_recipes cookbook:enchilada recipeCategory category:tortilla_recipes cookbook:enchilada recipeCuisine cookbook:cuisine_of_jalisco cookbook:enchilada recipeCuisine cookbook:cuisine_of_mexico cookbook:enchilada recipeCuisine cookbook:cuisine_of_yucatan cookbook:enchilada recipeIngredient "1/2 cup green onions, chopped" cookbook:enchilada recipeIngredient "1/2 cup onions, diced" cookbook:enchilada recipeIngredient "1 - 2 cups boiling water" cookbook:enchilada recipeIngredient "12 tortillas" cookbook:enchilada recipeIngredient "1/2 tsp. ''epazote'', crumbled" cookbook:enchilada recipeIngredient "1/4 tsp. freshly ground black pepper" cookbook:enchilada recipeIngredient "1 cup cream OR half-and-half" cookbook:enchilada recipeIngredient "1 cup queso blanco crumbled, OR Parmesan cheese, freshly grated" cookbook:enchilada recipeIngredient "1 tsp. garlic, finely chopped" cookbook:enchilada recipeIngredient "2 cups canned Roma tomatoes, drained and chopped" cookbook:enchilada recipeIngredient "2 eggs" cookbook:enchilada recipeIngredient "3/4 lb. spiced pork, chicken or turkey sausage, skinned and chopped" cookbook:enchilada recipeIngredient "5 Tbs. olive oil" cookbook:enchilada recipeIngredient "6 ''chorizo'' sausages, skinned and chopped, OR" cookbook:enchilada recipeIngredient "6 dried ''ancho'' chilies" cookbook:enchilada recipeIngredient "6 tomatoes, peeled, seeded and coarsely chopped, OR" cookbook:enchilada recipeIngredient "salt" cookbook:enchilada recipeIngredient "sugar" cookbook:enchilada recipeInstructions ["Soak the chilies in boiling water for 30 minutes.","Wearing gloves, stem, seed and cut them into small pieces.","Put the chilies and 1 cup of soaking water in a blender and pur\u00e9e at high speed for 20 seconds.","Add the tomatoes, onions, garlic, ''epazote'', sugar, salt and black pepper and blend to a smooth pur\u00e9e.","In a frying pan, add 1 tablespoon of olive oil and heat over high heat for 3 minutes.","Pour in the tomato sauce and cook for 5 minutes, stirring frequently.","Remove from the heat.","In a small bowl, beat the eggs with the cream or half-and-half until well blended.","Slowly pour the egg and cream into the pan with the sauce, stirring constantly.","Cover and set aside.","In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned.","With a slotted spoon, remove the sausage from the skillet and drain on paper towels. Discard the fat in the frying pan.","Place the sausages in a small bowl and stir in three tablespoons of sauce and \u00bd a cup of cheese.","Heat the oven to 350\u00baF.","In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows.","#Dip a tortilla in the tomato sauce.","#Fry for a minute each side in the pan.","#Remove the tortilla to a warm plate and place about \u00bc cup of sausage mixture in the centre.","#Roll up the tortilla with the filling inside.","Place tortillas in a baking dish , seam side down.","Pour the rest of the tomato sauce over them.","Sprinkle the top with the green onions and \u00bd cup cheese.","Bake for about 15 minutes or until the cheese has melted and the top has browned lightly."] cookbook:enchilada recipeNotes "* Always wear glove when handling hot chillies and do not touch your face or eyes when doing so. * 3 cups of leftover cooked chicken or pork may be substituted for the sausage, in which case do not brown it but add it to the tomato sauce directly. " cookbook:enchilada type cookbook:recipes cookbook:enchilada url https://en.wikibooks.org/wiki/Cookbook:Enchilada cookbook:endive label "curly endives" cookbook:endive label "endive" cookbook:endive name "Endive" cookbook:endive type cookbook:ingredients cookbook:endive url https://en.wikibooks.org/wiki/Cookbook:Endive cookbook:english_banana_caramel_dessert label "banana caramel dessert" cookbook:english_banana_caramel_dessert label "english banana caramel dessert" cookbook:english_banana_caramel_dessert name "English banana caramel dessert" cookbook:english_banana_caramel_dessert name "English Banana Caramel Dessert" cookbook:english_banana_caramel_dessert recipeCategory category:baking_recipes cookbook:english_banana_caramel_dessert recipeCategory category:banana_recipes cookbook:english_banana_caramel_dessert recipeCategory category:bread_recipes cookbook:english_banana_caramel_dessert recipeCategory category:english_dessert_recipes cookbook:english_banana_caramel_dessert recipeIngredient "1 cup caramel topping (similar to sundae toppings)" cookbook:english_banana_caramel_dessert recipeIngredient "1 refrigerated can of cinnamon rolls" cookbook:english_banana_caramel_dessert recipeIngredient "1 tablespoon vanilla extract" cookbook:english_banana_caramel_dessert recipeIngredient "2-3 cups vanilla ice cream '''(optional)'''" cookbook:english_banana_caramel_dessert recipeIngredient "2 bananas, peeled and sliced" cookbook:english_banana_caramel_dessert recipeIngredient "2 tablespoons melted butter" cookbook:english_banana_caramel_dessert recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C).","In a small bowl, combine bananas, vanilla, and melted butter, until bananas are well coated. On a cookie sheet, unroll two cinnamon rolls, leaving the two triangles attached to form a square. Place 1\/4 of banana mixture in the center of each pair of rolls.","Bake for 11 to 13 minutes, or until the pastry is golden brown. Heat the caramel topping and drizzle over dessert. Serve warm. It can also be served with a side dish of ice cream if one chooses."] cookbook:english_banana_caramel_dessert type cookbook:recipes cookbook:english_banana_caramel_dessert url https://en.wikibooks.org/wiki/Cookbook:English_banana_caramel_dessert cookbook:english_banana_caramel_dessert url https://en.wikibooks.org/wiki/Cookbook:English_Banana_Caramel_Dessert cookbook:english_breakfast label "english breakfast" cookbook:english_breakfast name "English Breakfast" cookbook:english_breakfast recipeCategory category:bacon_recipes cookbook:english_breakfast recipeCategory category:breakfast_recipes cookbook:english_breakfast recipeCategory category:egg_recipes cookbook:english_breakfast recipeCategory category:english_recipes cookbook:english_breakfast recipeCategory category:pan_fried_recipes cookbook:english_breakfast recipeCategory category:recipes_with_images cookbook:english_breakfast recipeCategory category:sausage_recipes cookbook:english_breakfast recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:english_breakfast recipeFoodstuff cookbook:bacon cookbook:english_breakfast recipeFoodstuff cookbook:egg cookbook:english_breakfast recipeFoodstuff cookbook:mushroom cookbook:english_breakfast recipeFoodstuff cookbook:pork cookbook:english_breakfast recipeFoodstuff cookbook:sausage cookbook:english_breakfast recipeFoodstuff cookbook:tomato cookbook:english_breakfast recipeIngredient "400g mushrooms, sliced" cookbook:english_breakfast recipeIngredient "4-8 slices of bread (traditionally white)" cookbook:english_breakfast recipeIngredient "4 eggs (although you could cook 2 eggs per person if your guests are hungry!)" cookbook:english_breakfast recipeIngredient "4 English-style pork sausages" cookbook:english_breakfast recipeIngredient "4 medium sized tomatoes, halved across-ways" cookbook:english_breakfast recipeIngredient "4 rashers of bacon (smoked bacon without too much fat is best, e.g. smoked back bacon)" cookbook:english_breakfast recipeIngredient "tin baked beans (optional)" cookbook:english_breakfast type cookbook:recipes cookbook:english_breakfast url https://en.wikibooks.org/wiki/Cookbook:English_Breakfast cookbook:english_field_bean_pate label "english field bean pate" cookbook:english_field_bean_pate name "English Field Bean Pate" cookbook:english_field_bean_pate recipeCategory category:appetizer_recipes cookbook:english_field_bean_pate recipeCategory category:bean_recipes cookbook:english_field_bean_pate recipeCategory category:boiled_recipes cookbook:english_field_bean_pate recipeCategory category:recipes_with_metric_units cookbook:english_field_bean_pate recipeCategory category:spread_recipes cookbook:english_field_bean_pate recipeCategory category:vegan_recipes cookbook:english_field_bean_pate recipeCuisine cookbook:vegan_cuisine cookbook:english_field_bean_pate recipeEquipment cookbook:mortar_and_pestle cookbook:english_field_bean_pate recipeFoodstuff cookbook:garlic cookbook:english_field_bean_pate recipeFoodstuff cookbook:legumes cookbook:english_field_bean_pate recipeFoodstuff cookbook:olive_oil cookbook:english_field_bean_pate recipeFoodstuff cookbook:pepper cookbook:english_field_bean_pate recipeFoodstuff cookbook:rosemary cookbook:english_field_bean_pate recipeFoodstuff cookbook:sage cookbook:english_field_bean_pate recipeFoodstuff cookbook:salt cookbook:english_field_bean_pate recipeFoodstuff cookbook:spices_and_herbs cookbook:english_field_bean_pate recipeFoodstuff cookbook:thyme cookbook:english_field_bean_pate recipeIngredient "1/2lb / 250g English beans (or tic beans, daffa beans, brown Dutch beans or foul medames)" cookbook:english_field_bean_pate recipeIngredient "1 large clove garlic" cookbook:english_field_bean_pate recipeIngredient "1 tsp strong-flavoured herb e.g. thyme, sage or rosemary" cookbook:english_field_bean_pate recipeIngredient "approx. 1/4 pint / 150ml olive oil" cookbook:english_field_bean_pate recipeIngredient "salt and pepper" cookbook:english_field_bean_pate recipeInstructions ["Soak the beans in water overnight.","Boil them in plenty of unsalted water for 1 hour, until they are soft. Mash them with a fork, pound them in a pestle and mortar or press them through a sieve or mouli legumes.","Add the olive oil, the finely chopped herbs and garlic and the seasoning. If the puree is too stiff add some lemon juice, water or more oil."] cookbook:english_field_bean_pate type cookbook:recipes cookbook:english_field_bean_pate url https://en.wikibooks.org/wiki/Cookbook:English_Field_Bean_Pate cookbook:english_muffin label "english muffin" cookbook:english_muffins difficulty 2 cookbook:english_muffins label "english muffins" cookbook:english_muffins name "English Muffins" cookbook:english_muffins recipeCategory category:american_recipes cookbook:english_muffins recipeCategory category:baking_recipes cookbook:english_muffins recipeCategory category:bread_recipes cookbook:english_muffins recipeCategory category:breakfast_recipes cookbook:english_muffins recipeCategory category:camping_recipes cookbook:english_muffins recipeCategory category:easy_recipes cookbook:english_muffins recipeCategory category:inexpensive_recipes cookbook:english_muffins recipeCategory category:vegetarian_recipes cookbook:english_muffins recipeCookingTechnique cookbook:baking cookbook:english_muffins recipeCuisine cookbook:cuisine_of_the_united_states cookbook:english_muffins recipeCuisine cookbook:louisiana_creole_cuisine cookbook:english_muffins recipeCuisine cookbook:new_england_cuisine cookbook:english_muffins recipeFoodstuff cookbook:cornmeal cookbook:english_muffins recipeFoodstuff cookbook:currant cookbook:english_muffins recipeFoodstuff cookbook:flour cookbook:english_muffins recipeFoodstuff cookbook:margarine cookbook:english_muffins recipeFoodstuff cookbook:milk cookbook:english_muffins recipeFoodstuff cookbook:salt cookbook:english_muffins recipeFoodstuff cookbook:sugar cookbook:english_muffins recipeFoodstuff cookbook:water cookbook:english_muffins recipeFoodstuff cookbook:yeast cookbook:english_muffins recipeIngredient "1 cup warm (105°-115°F) milk" cookbook:english_muffins recipeIngredient "1 cup warm (105°-115°F) water" cookbook:english_muffins recipeIngredient "1 package active dry yeast" cookbook:english_muffins recipeIngredient "1 teaspoon salt" cookbook:english_muffins recipeIngredient "2 tablespoons sugar" cookbook:english_muffins recipeIngredient "3 tablespoons margarine" cookbook:english_muffins recipeIngredient "5 to 6 cups all-purpose flour" cookbook:english_muffins recipeIngredient "cornmeal" cookbook:english_muffins recipeInstructions ["Combine milk, sugar, salt and margarine.","Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.","Stir in milk mixture and 3 cups flour; beat until smooth.","Add enough additional four to make a stiff dough.","Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky.","Place in greased bowl, turning to grease top.","Cover; let rise in a warm place, free from draft, until doubled in bulk, about an hour.","Punch dough down; divide in half.","On a board, heavily sprinkled with cornmeal, pat each half into a \u00bd-inch thickness.","Cut into circles with a floured 3-inch cookie cutter.","Place on ungreased baking sheets about 2 inches apart.","Cover and let rise in a warm place, free from drafts, until doubled in size, about \u00bd hour.","Place on lightly greased medium hot griddle or skillet, cornmeal side down.","Bake until well browned, about 10 minutes on each side.","Cool on wire racks.","To serve, split in half and toast."] cookbook:english_muffins recipeNotes "* You can also start the dough by mixing the yeast, the dry ingredients, and half or more of the flour, with the liquids at 145\u00b0-150\u00b0F, then continuing the rest of the instructions. * After punching the dough down, many bakers let it rest 10 minutes. * \u00bd cup of currants may be added to the warm milk mixture. * You can substitute 1\u00bd cups whole wheat flour for 1\u00bd cups of the all-purpose flour. " cookbook:english_muffins recipeYield ~18 muffins cookbook:english_muffins totalTime "2 hours" cookbook:english_muffins type cookbook:recipes cookbook:english_muffins url https://en.wikibooks.org/wiki/Cookbook:English_Muffins cookbook:english_pea_salad label "english pea salad" cookbook:english_pea_salad name "English pea salad" cookbook:english_pea_salad name "English Pea Salad" cookbook:english_pea_salad recipeCategory category:american_recipes cookbook:english_pea_salad recipeCategory category:pea_recipes cookbook:english_pea_salad recipeCategory category:recipes_with_metric_units cookbook:english_pea_salad recipeCategory category:refrigerated_recipes cookbook:english_pea_salad recipeCategory category:salad_recipes cookbook:english_pea_salad recipeCategory category:texas_recipes cookbook:english_pea_salad recipeCuisine cookbook:cuisine_of_the_united_states cookbook:english_pea_salad recipeCuisine cookbook:louisiana_creole_cuisine cookbook:english_pea_salad recipeCuisine cookbook:new_england_cuisine cookbook:english_pea_salad recipeIngredient "1 15 oz (425 g / 445 ml) can of English peas" cookbook:english_pea_salad recipeIngredient "1 - 2 tbsp chopped white or yellow onion (may be omitted)" cookbook:english_pea_salad recipeIngredient "1 - 2 tbsp mayonnaise" cookbook:english_pea_salad recipeIngredient "1 hard-boiled egg, with yolk (or 2 hard-boiled egg whites, without yolks)" cookbook:english_pea_salad recipeIngredient "ground black pepper to taste" cookbook:english_pea_salad recipeIngredient "parsley, if desired for presentation" cookbook:english_pea_salad recipeIngredient "salt to taste" cookbook:english_pea_salad recipeInstructions ["Depending on your preferences, you may wish to blanch or par-boil the chopped onion in a small amount of water so that the onion flavor is not as strong. If you do so, drain and cool thoroughly before adding.","Drain the English peas and either discard the liquid or use for some other purpose.","Lightly rinse the peas in a colander and place in a suitable bowl.","Chop either the 1 entire hard-boiled egg or the 2 hard-boiled egg whites into about 1\/4" (0.5 cm) pieces. If you use the entire egg, the yolk will impart a yellow tint to the salad dressing, while using the 2 hard-boiled egg white (i.e. no yolks) will keep the salad dressing white. You may, if you wish, mash the diced hard-boiled egg yolk and mix it thoroughly with the mayonnaise. Adding hard-boiled egg whites provides a shape and color contrast compared to the green color of the round peas.","Add the chopped egg, chopped onion, mayonnaise to the peas and mix lightly until all the ingredients are well distributed.","Add salt, ground pepper to taste and mix to distribute.","Refrigerate for at least 30 minutes.","Serve cold, sprinkled lightly with parsley, if desired, in the manner of a side dish, rather than as a separate course. No additional dressings or condiments would ordinarily be served or expected."] cookbook:english_pea_salad recipeNotes "*2 Tbsp very finely chopped (1\/8" or 1\/4 cm diced) celery *1\/4 cup (or less) cubed (3\/8\u201d or 0.75 cm diced) yellow cheese food product (for example Velveeta). Adding cheese adds a color contrast, however, the cheese can become somewhat soft if the salad is stored. If you make the main part of the salad well in advance of serving, you may wish to wait to add cheese only when you are nearly ready to serve the salad. " cookbook:english_pea_salad type cookbook:recipes cookbook:english_pea_salad url https://en.wikibooks.org/wiki/Cookbook:English_pea_salad cookbook:english_pea_salad url https://en.wikibooks.org/wiki/Cookbook:English_Pea_Salad cookbook:ensalada_de_pallares_(lima_beans) label "ensalada de pallares (lima beans)" cookbook:ensalada_de_pallares_(lima_beans) label "lima beans in dijon mustard sauce" cookbook:ensalada_de_pallares_(lima_beans) name "Ensalada de Pallares (Lima beans)" cookbook:ensalada_de_pallares_(lima_beans) recipeCategory category:bean_recipes cookbook:ensalada_de_pallares_(lima_beans) recipeCategory category:boiled_recipes cookbook:ensalada_de_pallares_(lima_beans) recipeCategory category:mustard_recipes cookbook:ensalada_de_pallares_(lima_beans) recipeCategory category:peruvian_recipes cookbook:ensalada_de_pallares_(lima_beans) recipeCategory category:salad_dressing_recipes cookbook:ensalada_de_pallares_(lima_beans) recipeCategory category:salad_recipes cookbook:ensalada_de_pallares_(lima_beans) recipeCuisine cookbook:cuisine_of_peru cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:dijon_mustard cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:lima_bean cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:olive_oil cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:onion cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:parsley cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:pepper cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:salt cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:tomato cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:vinegar cookbook:ensalada_de_pallares_(lima_beans) recipeFoodstuff cookbook:water cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "1 cup olive oil" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "1 lb (500g) pallares (large lima beans)" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "1 red onion, finely diced" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "1 spoonful Dijon mustard" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "2-3 teaspoons white vinegar" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "2 tomatoes" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "a few sprigs of parsley" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "pepper" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "salt" cookbook:ensalada_de_pallares_(lima_beans) recipeIngredient "water" cookbook:ensalada_de_pallares_(lima_beans) recipeInstructions ["Soak one pound of pallares (large lima beans) overnight or at least 6 hours. Change water two or three times.","Boil the beans (without salt) with enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans.","When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup.","Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette.","Mix one cup of olive oil, two or three spoonfuls of white vinegar, one spoonful of Dijon mustard, salt and pepper to taste, one finely diced small red onion, and two diced seeded tomatoes.","About half to one hour later, once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected.","Carefully mix the vinaigrette with the beans. Finely cut a few sprigs of parsley and mix again.","Reserve some more parsley for decoration, and voila!"] cookbook:ensalada_de_pallares_(lima_beans) type cookbook:recipes cookbook:ensalada_de_pallares_(lima_beans) url https://en.wikibooks.org/wiki/Cookbook:Ensalada_de_Pallares_(Lima_beans) cookbook:ensalada_rusa label "ensalada rusa" cookbook:ensalada_rusa name "Ensalada Rusa" cookbook:ensalada_rusa recipeCategory category:boiled_recipes cookbook:ensalada_rusa recipeCategory category:carrot_recipes cookbook:ensalada_rusa recipeCategory category:pea_recipes cookbook:ensalada_rusa recipeCategory category:potato_recipes cookbook:ensalada_rusa recipeCategory category:recipes_with_images cookbook:ensalada_rusa recipeCategory category:salad_recipes cookbook:ensalada_rusa recipeCategory category:very_easy_recipes cookbook:ensalada_rusa recipeIngredient "1/2 to 3/4 cup of mayonnaise" cookbook:ensalada_rusa recipeIngredient "1 cup of fresh peas" cookbook:ensalada_rusa recipeIngredient "2 carrots diced" cookbook:ensalada_rusa recipeIngredient "2 large potatoes diced" cookbook:ensalada_rusa recipeIngredient "Salt and pepper to taste" cookbook:ensalada_rusa recipeInstructions ["Cook all vegetables separately until tender, but not too soft.","Allow to cool completely.","Dress with mayonnaise and salt and pepper.","Serve as a side dish."] cookbook:ensalada_rusa type cookbook:recipes cookbook:ensalada_rusa url https://en.wikibooks.org/wiki/Cookbook:Ensalada_Rusa cookbook:entrée label "entrées" cookbook:equipment label "equipment" cookbook:equipment name "Equipment" cookbook:equipment url https://en.wikibooks.org/wiki/Cookbook:Equipment cookbook:equivalencies label "equivalency chart" cookbook:equivalencies name "Equivalencies" cookbook:equivalencies url https://en.wikibooks.org/wiki/Cookbook:Equivalencies cookbook:e recipeCategory category:albanian_recipes cookbook:e recipeCategory category:chicken_recipes cookbook:e recipeCategory category:veal_recipes cookbook:e recipeCategory category:walnut_recipes cookbook:e recipeCuisine cookbook:cuisine_of_albania cookbook:erikoiskeksit label "erikoiskeksit" cookbook:ertesuppe difficulty 2 cookbook:ertesuppe name "Ertesuppe" cookbook:ertesuppe recipeCategory category:boiled_recipes cookbook:ertesuppe recipeCategory category:easy_recipes cookbook:ertesuppe recipeCategory category:main_course_recipes cookbook:ertesuppe recipeCategory category:pea_recipes cookbook:ertesuppe recipeCategory category:pork_recipes cookbook:ertesuppe recipeCategory category:soup_recipes cookbook:ertesuppe recipeCategory category:swedish_recipes cookbook:ertesuppe recipeCuisine cookbook:cuisine_of_sweden cookbook:ertesuppe recipeFoodstuff cookbook:ham cookbook:ertesuppe recipeFoodstuff cookbook:onion cookbook:ertesuppe recipeFoodstuff cookbook:pea cookbook:ertesuppe recipeFoodstuff cookbook:pepper cookbook:ertesuppe recipeFoodstuff cookbook:salt cookbook:ertesuppe recipeFoodstuff cookbook:thyme cookbook:ertesuppe recipeFoodstuff cookbook:water cookbook:ertesuppe recipeIngredient "12 cup water" cookbook:ertesuppe recipeIngredient "1/4 teaspoon thyme" cookbook:ertesuppe recipeIngredient "16 oz Split Yellow Swedish Peas" cookbook:ertesuppe recipeIngredient "1 large Yellow Onion" cookbook:ertesuppe recipeIngredient "1 teaspoon black pepper" cookbook:ertesuppe recipeIngredient "1 teaspoon salt" cookbook:ertesuppe recipeIngredient "2-3 ib Smoked Pork Butt" cookbook:ertesuppe recipeInstructions ["Soak the dry peas overnight in about 4 cups of cold water.","Add 8 cups of water to the peas and soak water. Simmer the peas in a pot until soft.","In a separate pot, boil the smoked butt for 40 minutes per pound.","Cut the smoked butt into small cubes and add to the softened pea stock.","Peel the onion and chop it into fine pieces. Add to the stock.","Add half the salt and pepper, and add more to your taste.","Add the thyme","Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin."] cookbook:ertesuppe recipeYield 12 cookbook:ertesuppe totalTime "overnight plus 2 hours" cookbook:ertesuppe type cookbook:recipes cookbook:ertesuppe url https://en.wikibooks.org/wiki/Cookbook:Ertesuppe cookbook:erwtensoep label "erwtensoep" cookbook:erwtensoep name "Erwtensoep" cookbook:erwtensoep recipeCategory category:boiled_recipes cookbook:erwtensoep recipeCategory category:dutch_recipes cookbook:erwtensoep recipeCategory category:pea_recipes cookbook:erwtensoep recipeCategory category:potato_recipes cookbook:erwtensoep recipeCategory category:soup_recipes cookbook:erwtensoep recipeCuisine cookbook:cuisine_of_the_netherlands cookbook:erwtensoep recipeIngredient "1/2 celeriac" cookbook:erwtensoep recipeIngredient "1 large carrot" cookbook:erwtensoep recipeIngredient "1 leek" cookbook:erwtensoep recipeIngredient "1 onion" cookbook:erwtensoep recipeIngredient "2 Bayleafs" cookbook:erwtensoep recipeIngredient "3 potatoes" cookbook:erwtensoep recipeIngredient "bacon (streaky pork belly bacon, not the normal back bacon)" cookbook:erwtensoep recipeIngredient "Dutch smoked sausage (if not available any smoked sausage will do)" cookbook:erwtensoep recipeIngredient "green split peas" cookbook:erwtensoep recipeIngredient "Pork Belly slices (non smoked)" cookbook:erwtensoep recipeInstructions ["Put the dried peas a day ahead in a bowl with water.","Chop the carrot, potatoes, celeriac and onion in small squares, chop the leek in small rings.","Chop the streaky pork belly bacon into small pieces","Chop the Pork belly slices in small strips","Slice the dutch smoked sausage in small pieces","Fry the Pork belly slices in a frying pan until golden brown (but not too crispy)","Cook the peas in enough water for about 30 minutes and cook the bacon and the fried pork belly slices together with the vegetables, some salt and pepper, the bay leafs in another pan for about 45 minutes.","Make sure to remove foam (from the boiling peas) from the pan with a spoon","When the Erwtensoep is ready add the Dutch smoked sausage, boil it for another 15 minutes","As a finishing touch add some fried dried onions"] cookbook:erwtensoep type cookbook:recipes cookbook:erwtensoep url https://en.wikibooks.org/wiki/Cookbook:Erwtensoep cookbook:erythriol label "erythriol" cookbook:escarole label "escarole" cookbook:esmedregal_en_chile_xcatic label "esmedregal en chile xcatic" cookbook:espagnole_sauce label "espagnole sauce" cookbook:espagnole_sauce label "sauce espagnole" cookbook:espagnole_sauce name "Espagnole sauce" cookbook:espagnole_sauce name "Espagnole Sauce" cookbook:espagnole_sauce recipeCategory category:brown_sauces cookbook:espagnole_sauce recipeCategory category:french_recipes cookbook:espagnole_sauce recipeCategory category:recipes_with_metric_units cookbook:espagnole_sauce recipeCategory category:sauce_recipes cookbook:espagnole_sauce recipeCuisine cookbook:cuisine_of_france cookbook:espagnole_sauce recipeFoodstuff cookbook:bouquet_garni cookbook:espagnole_sauce recipeFoodstuff cookbook:brown_stock cookbook:espagnole_sauce recipeIngredient "1 bouquet garni" cookbook:espagnole_sauce recipeIngredient "1 lb. brown roux" cookbook:espagnole_sauce recipeIngredient "1 lb. mirepoix" cookbook:espagnole_sauce recipeIngredient "6 quarts brown stock" cookbook:espagnole_sauce recipeIngredient "8 tablespoons tomato paste" cookbook:espagnole_sauce recipeInstructions ["Dissolve the cold roux in a bowl by stirring in some of the cold brown stock.","Heat the rest of the stock in a deep, thick saucepan over a medium-high flame and bring to a boil. Lower the heat.","Temper the roux by ladelling some of the stock into the roux while whisking vigorously.","Stirring constantly, slowly pour the tempered roux into the simmering stock.","Dissolve the tomato paste with some of the stock and stir it into the sauce. Add the mirepoix and the bouquet garni.","Simmer slowly, partially covered for 2 or 3 hours. From time to time skim off any scum.","Add more stock if the sauce thickens too much. You should end up with a sauce that coats a spoon lightly.","Adjust the seasoning. Strain and degrease thoroughly.","2 ounces (55g) butter","Slices of veal, ham, bacon, beef or poultry","3 peppercorns","Mushroom trimmings","1 Tomato","1 Carrot","1 Onion studded with two cloves","1 diced Turnip","Sprig Thyme, Parsley, and Marjoram","1 Teaspoon flour","\u00bc pint (150ml) Stock","Grease the bottom of a stew pan with at least two ounces of butter","Add the slices of lean veal, ham, bacon, beef or poultry, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram","Braise well for 15 minutes with the lid on","Add the stock and boil gently for 15 minutes","Strain through a Tamis, then remove excess grease","Cool in an earthenware vessel, and add glaze if desired","Pass through a sieve before serving.<ref>{{cite book|last=Waters|first=Mrs. W.G.|date=1920|title=The Cook's Decameron: A Study In Taste|publisher=IndyPublish.com|isbn=1404345809}}<\/ref>"] cookbook:espagnole_sauce type cookbook:brown_sauces cookbook:espagnole_sauce type cookbook:recipes cookbook:espagnole_sauce url https://en.wikibooks.org/wiki/Cookbook:Espagnole_sauce cookbook:espagnole_sauce url https://en.wikibooks.org/wiki/Cookbook:Espagnole_Sauce cookbook:espresso label "espresso" cookbook:estofado_de_pollo label "estofado de pollo" cookbook:estofado_de_pollo name "Estofado de pollo" cookbook:estofado_de_pollo name "Estofado de Pollo" cookbook:estofado_de_pollo recipeCategory category:boiled_recipes cookbook:estofado_de_pollo recipeCategory category:chicken_recipes cookbook:estofado_de_pollo recipeCategory category:stew_recipes cookbook:estofado_de_pollo recipeFoodstuff cookbook:carrot cookbook:estofado_de_pollo recipeFoodstuff cookbook:chicken cookbook:estofado_de_pollo recipeFoodstuff cookbook:cumin cookbook:estofado_de_pollo recipeFoodstuff cookbook:garlic cookbook:estofado_de_pollo recipeFoodstuff cookbook:jalapeño cookbook:estofado_de_pollo recipeFoodstuff cookbook:oil_and_fat cookbook:estofado_de_pollo recipeFoodstuff cookbook:onion cookbook:estofado_de_pollo recipeFoodstuff cookbook:pea cookbook:estofado_de_pollo recipeFoodstuff cookbook:pepper cookbook:estofado_de_pollo recipeFoodstuff cookbook:potato cookbook:estofado_de_pollo recipeFoodstuff cookbook:salt cookbook:estofado_de_pollo recipeFoodstuff cookbook:tomato cookbook:estofado_de_pollo recipeFoodstuff cookbook:water cookbook:estofado_de_pollo recipeFoodstuff cookbook:wine cookbook:estofado_de_pollo recipeIngredient "1/2 cup frozen peas" cookbook:estofado_de_pollo recipeIngredient "1/4 cup dry white wine" cookbook:estofado_de_pollo recipeIngredient "1/4 cup oil" cookbook:estofado_de_pollo recipeIngredient "1 large onion, diced" cookbook:estofado_de_pollo recipeIngredient "1 medium Roma tomato, chopped" cookbook:estofado_de_pollo recipeIngredient "1 quart (1 liter) water" cookbook:estofado_de_pollo recipeIngredient "1 seeded and thinly sliced, lengthwise hot yellow pepper (aji amarillo) or red jalapeño may be substituted" cookbook:estofado_de_pollo recipeIngredient "1 tsp ground cumin" cookbook:estofado_de_pollo recipeIngredient "2 chicken bullion cubes" cookbook:estofado_de_pollo recipeIngredient "2 cloves garlic, chopped" cookbook:estofado_de_pollo recipeIngredient "3 large carrots, cut into thirds and sliced lengthwise" cookbook:estofado_de_pollo recipeIngredient "3 large potatoes, cut into four pieces each" cookbook:estofado_de_pollo recipeIngredient "One whole chicken, cut into pieces (breast cut into four pieces)" cookbook:estofado_de_pollo recipeIngredient "Salt and pepper to taste" cookbook:estofado_de_pollo recipeInstructions ["In large Dutch oven, heat oil and saute onion and garlic. Once onion begins to soften, add chopped tomato and chicken pieces. Slightly brown the chicken pieces, salt and pepper and add the ground cumin.","Once chicken has lightly browned, add the water, bullion cubes and wine. Cover and allow chicken to simmer at medium-low heat for at least 30 minutes.","Add the carrots, potatoes, and peas. Taste broth, as more cumin or salt and pepper may be needed. Add just enough water to simmer vegetables if needed. Once vegetables are done, remove from heat and allow to sit uncovered for 5 minutes before serving with white, steamed rice."] cookbook:estofado_de_pollo type cookbook:recipes cookbook:estofado_de_pollo url https://en.wikibooks.org/wiki/Cookbook:Estofado_de_pollo cookbook:estofado_de_pollo url https://en.wikibooks.org/wiki/Cookbook:Estofado_de_Pollo cookbook:estonia type cookbook:cuisines cookbook:estonia type cookbook:cuisines_by_country cookbook:ethics label "ethics" cookbook:ethics name "Ethics" cookbook:ethics url https://en.wikibooks.org/wiki/Cookbook:Ethics cookbook:ethiopia type cookbook:cuisines cookbook:ethiopia type cookbook:cuisines_by_country cookbook:eton_mess difficulty 1 cookbook:eton_mess label "eton mess" cookbook:eton_mess name "Eton mess" cookbook:eton_mess name "Eton Mess" cookbook:eton_mess recipeCategory category:dessert_recipes cookbook:eton_mess recipeCategory category:english_recipes cookbook:eton_mess recipeCategory category:fruit_recipes cookbook:eton_mess recipeCategory category:recipes_with_images cookbook:eton_mess recipeCategory category:recipes_with_metric_units cookbook:eton_mess recipeCategory category:very_easy_recipes cookbook:eton_mess recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:eton_mess recipeFoodstuff cookbook:cream cookbook:eton_mess recipeFoodstuff cookbook:powdered_sugar cookbook:eton_mess recipeFoodstuff cookbook:strawberry cookbook:eton_mess recipeFoodstuff cookbook:vanilla cookbook:eton_mess recipeIngredient "10 ml (1 tbsp) vanilla essence" cookbook:eton_mess recipeIngredient "150 ml (⅗ cup or 5 fl oz) Greek yoghurt" cookbook:eton_mess recipeIngredient "280 ml (1 ⅕ cup or 9 ½ fl oz) double cream" cookbook:eton_mess recipeIngredient "4 medium-sized meringues" cookbook:eton_mess recipeIngredient "500 g (2 ⅕ cups or 1 lb 2 oz) strawberries" cookbook:eton_mess recipeIngredient "50 g icing sugar" cookbook:eton_mess recipeInstructions ["Rinse the strawberries, remove the tops and cut into halves.","Break the meringues into pieces (not too small) and place into a bowl.","Put the double cream, vanilla essence and icing sugar into a bowl and whip until reasonably stiff.","Combine the cream, yoghurt, strawberries and meringue, being careful not to mash the meringue into pieces that are too small.","Serve in bowls."] cookbook:eton_mess recipeNotes "*[http:\/\/www.joyofbaking.com\/StrawberriesCreamMeringue.html Recipe for Eton mess from JoyofBaking.com] *[http:\/\/www.epicurious.com\/recipes\/food\/views\/103204 Recipe for Eton mess from Epicurious] *[http:\/\/uktv.co.uk\/food\/recipe\/aid\/571229 Recipe for Eton mess by Jean-Christophe Novelli from UKTV Food's ''Food Uncut''] *[http:\/\/www.deliaonline.com\/recipes\/eton-mess,1395,RC.html Recipe for Eton mess by Delia Smith from Delia Online] *[http:\/\/www.bbc.co.uk\/food\/recipes\/database\/etonmess_67916.shtml Recipe for Eton mess by Antony Worral Thompson from BBC's ''Saturday Kitchen''] *[http:\/\/www.bbc.co.uk\/food\/recipes\/database\/etonmess_72765.shtml Recipe for Eton mess by Brian Turner from BBC's ''Ready Steady Cook''] " cookbook:eton_mess recipeYield 4 cookbook:eton_mess totalTime "10 minutes" cookbook:eton_mess type cookbook:recipes cookbook:eton_mess url https://en.wikibooks.org/wiki/Cookbook:Eton_mess cookbook:eton_mess url https://en.wikibooks.org/wiki/Cookbook:Eton_Mess cookbook:e type cookbook:recipes cookbook:euneo-juk name "Euneo-juk" cookbook:euneo-juk recipeCategory category:korean_recipes cookbook:euneo-juk recipeCuisine cookbook:cuisine_of_korea cookbook:euneo-juk recipeIngredient "rice 180&nbsp;g" cookbook:euneo-juk recipeIngredient "sweetfish 200&nbsp;g" cookbook:euneo-juk recipeIngredient "vinegar, ''doenjang'', ''gochujang''" cookbook:euneo-juk recipeIngredient "water 2&nbsp;L" cookbook:euneo-juk recipeIngredient "water parsley 50&nbsp;g, crown daisy 30&nbsp;g, green chili 30&nbsp;g, sesame leaf 10&nbsp;g" cookbook:euneo-juk recipeInstructions ["Remove viscera and wash fish well in cold water","Soak rice in water","Make dough","Cut green chilli, sesame leaves","Boil ''doenjang'', ''gochujang'', ginger","Boil water parsley, crown daisy, green chilli, sesame leaf","http:\/\/koreanfood.rda.go.kr Bonghwa agriculture tech center(\ubd09\ud654\uad70\ub18d\uc5c5\uae30\uc220\uc13c\ud130, \ubd09\ud654\uc758 \ub9db\uc744 \ucc3e\uc544\uc11c, 2001)"] cookbook:euneo-juk type cookbook:recipes cookbook:euneo-juk url https://en.wikibooks.org/wiki/Cookbook:Euneo-juk cookbook:eurasian_smore label "eurasian smore" cookbook:eurasian_smore name "Eurasian Smore" cookbook:eurasian_smore recipeCategory category:beef_recipes cookbook:eurasian_smore recipeCategory category:malaysian_recipes cookbook:eurasian_smore recipeCategory category:recipes_with_metric_units cookbook:eurasian_smore recipeCuisine cookbook:cuisine_of_malaysia cookbook:eurasian_smore recipeFoodstuff cookbook:beef cookbook:eurasian_smore recipeFoodstuff cookbook:carrot cookbook:eurasian_smore recipeFoodstuff cookbook:cilantro cookbook:eurasian_smore recipeFoodstuff cookbook:cinnamon cookbook:eurasian_smore recipeFoodstuff cookbook:garlic cookbook:eurasian_smore recipeFoodstuff cookbook:ginger cookbook:eurasian_smore recipeFoodstuff cookbook:onion cookbook:eurasian_smore recipeFoodstuff cookbook:potato cookbook:eurasian_smore recipeFoodstuff cookbook:tomato cookbook:eurasian_smore recipeIngredient "100g small carrots" cookbook:eurasian_smore recipeIngredient "10-cm piece cinnamon" cookbook:eurasian_smore recipeIngredient "1 sprig coriander leaves" cookbook:eurasian_smore recipeIngredient "1 thumb-sized piece ginger" cookbook:eurasian_smore recipeIngredient "1 tomato" cookbook:eurasian_smore recipeIngredient "2 soda biscuits" cookbook:eurasian_smore recipeIngredient "300g beef shank" cookbook:eurasian_smore recipeIngredient "300g [[marshmallows]]" cookbook:eurasian_smore recipeIngredient "3 onions" cookbook:eurasian_smore recipeIngredient "3 potatoes" cookbook:eurasian_smore recipeIngredient "5 cloves garlic" cookbook:eurasian_smore recipeIngredient "Add carrots and cook for 5 minutes." cookbook:eurasian_smore recipeIngredient "Add marinated beef. Fry till meat changes color." cookbook:eurasian_smore recipeIngredient "Add potatoes and cook till soft." cookbook:eurasian_smore recipeIngredient "Add tomato and biscuit crumbs. If you like, you may add a tin of Spam luncheon meat, cut into thick slices or chicken franks at this step." cookbook:eurasian_smore recipeIngredient "Add water and simmer till meat is tender. Stir occasionally to prevent meat from sticking to pot. Add more water if gravy is too thick and season accordingly." cookbook:eurasian_smore recipeIngredient "Crush and grind soda biscuits." cookbook:eurasian_smore recipeIngredient "Cut tomato into quarters." cookbook:eurasian_smore recipeIngredient "Garnish with coriander leaves and marshmallows and serve." cookbook:eurasian_smore recipeIngredient "Grind onions and garlic together." cookbook:eurasian_smore recipeIngredient "Heat oil in a pot. When hot, fry ground onion and garlic, shredded ginger and cinnamon till onions are brown and fragrant." cookbook:eurasian_smore recipeIngredient "Peel carrots. Wash and cut diagonally. Soak in water." cookbook:eurasian_smore recipeIngredient "Peel potatoes. Wash and cut into quarters. Soak with carrots." cookbook:eurasian_smore recipeIngredient "Remove leaves from coriander." cookbook:eurasian_smore recipeIngredient "Slice and julienne ginger." cookbook:eurasian_smore recipeIngredient "Wash cinnamon." cookbook:eurasian_smore recipeInstructions ["Wash and cut beef into 2.5 cm chunks.","Drain in colander.","Marinate with bicarbonate of soda, pepper, salt, sugar, vinegar and dark soya sauce.","Leave for 30 minutes."] cookbook:eurasian_smore type cookbook:recipes cookbook:eurasian_smore url https://en.wikibooks.org/wiki/Cookbook:Eurasian_Smore cookbook:european_cuisines label "europe" cookbook:european_cuisines label "european" cookbook:european_cuisines label "european cuisine" cookbook:european_cuisines label "european cuisines" cookbook:european_cuisines label "europeans" cookbook:european_cuisines name "European cuisines" cookbook:european_cuisines type cookbook:cuisines cookbook:european_cuisines type cookbook:cuisines_by_region cookbook:european_cuisines url https://en.wikibooks.org/wiki/Cookbook:European_cuisines cookbook:eve's_apple label "eve's apple" cookbook:eve's_apple name "Eve's Apple" cookbook:eve's_apple recipeIngredient "¼ tsp. cinnamon" cookbook:eve's_apple recipeIngredient "1 ½ tsp. brown sugar" cookbook:eve's_apple recipeIngredient "1 small baking apple" cookbook:eve's_apple recipeIngredient "1 tbsp. raisins" cookbook:eve's_apple recipeIngredient "2 tbsp. sour cream" cookbook:eve's_apple recipeInstructions ["Core apple almost to, but not through, bottom.","Mix together raisins, brown sugar and cinnamon.","Stuff apple cavity.","Cover with plastic wrap. Pierce plastic to allow for steam.","Microwave on HIGH (100% power) for 2 to 3 minutes. Test with skewer. Apple will continue to cook on standing. Let stand several minutes or until cool.","Serve with sour cream if desired.<\/text>"] cookbook:eve's_apple type cookbook:recipes cookbook:eve\'s_apple type cookbook:recipes cookbook:eve's_apple url https://en.wikibooks.org/wiki/Cookbook:Eve's_Apple cookbook:exotic_peach_chutney name "Exotic Peach Chutney" cookbook:exotic_peach_chutney recipeCategory category:boiled_recipes cookbook:exotic_peach_chutney recipeCategory category:chutney_recipes cookbook:exotic_peach_chutney recipeCategory category:curry_recipes cookbook:exotic_peach_chutney recipeCategory category:peach_recipes cookbook:exotic_peach_chutney recipeIngredient "1 cup dark raisins" cookbook:exotic_peach_chutney recipeIngredient "1 cup golden raisins" cookbook:exotic_peach_chutney recipeIngredient "1 hot banana pepper seeded chopped" cookbook:exotic_peach_chutney recipeIngredient "1 tablespoon mustard seed" cookbook:exotic_peach_chutney recipeIngredient "1 tablespoon pickling salt" cookbook:exotic_peach_chutney recipeIngredient "1 teaspoon asofoetida" cookbook:exotic_peach_chutney recipeIngredient "2 cup brown sugar" cookbook:exotic_peach_chutney recipeIngredient "2 cup lemon juice" cookbook:exotic_peach_chutney recipeIngredient "2 green peppers finely chopped" cookbook:exotic_peach_chutney recipeIngredient "2 tablespoon celery seed" cookbook:exotic_peach_chutney recipeIngredient "2 teaspoon garam masala (curry blend)" cookbook:exotic_peach_chutney recipeIngredient "3/4 cup finely chopped ginger" cookbook:exotic_peach_chutney recipeIngredient "6 1/2 pound peaches" cookbook:exotic_peach_chutney recipeInstructions ["Blanch, peel and pit peaches. Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar.","Bring to a boil and cook, stirring frequently, until the peaches are tender, for about 15 minutes.","Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.","Ladle chutney into six hot, sterilized, pint (2 cup) preserving jars, leaving 1\/2 headspace. Wipe rims clean. Seal according to manufacturer's directions.","Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using."] cookbook:exotic_peach_chutney type cookbook:recipes cookbook:exotic_peach_chutney url https://en.wikibooks.org/wiki/Cookbook:Exotic_Peach_Chutney cookbook:fabada_asturiana label "fabada asturiana" cookbook:fabes_con_almejas difficulty 1 cookbook:fabes_con_almejas label "''fabes con almejas''" cookbook:fabes_con_almejas name "Fabes con almejas" cookbook:fabes_con_almejas name "Fabes con Almejas" cookbook:fabes_con_almejas recipeCategory category:bean_recipes cookbook:fabes_con_almejas recipeCategory category:boiled_recipes cookbook:fabes_con_almejas recipeCategory category:clam_recipes cookbook:fabes_con_almejas recipeCategory category:recipes_with_images cookbook:fabes_con_almejas recipeCategory category:spanish_recipes cookbook:fabes_con_almejas recipeCategory category:stew_recipes cookbook:fabes_con_almejas recipeCategory category:very_easy_recipes cookbook:fabes_con_almejas recipeCuisine cookbook:cuisine_of_spain cookbook:fabes_con_almejas recipeFoodstuff cookbook:garlic cookbook:fabes_con_almejas recipeFoodstuff cookbook:onion cookbook:fabes_con_almejas recipeIngredient "¼ cup chopped parsley" cookbook:fabes_con_almejas recipeIngredient "1 pound (450 g) dried fava beans (or any large, white bean), soaked overnight or boiled as below" cookbook:fabes_con_almejas recipeIngredient "1 tablespoon sweet paprika (not smoked)" cookbook:fabes_con_almejas recipeIngredient "24 live littleneck or mahogany clams" cookbook:fabes_con_almejas recipeIngredient "2 bay leaves" cookbook:fabes_con_almejas recipeIngredient "3 cloves garlic" cookbook:fabes_con_almejas recipeIngredient "3 tablespoons extra virgin olive oil" cookbook:fabes_con_almejas recipeIngredient "A large loaf of crusty bread" cookbook:fabes_con_almejas recipeIngredient "generous pinch of saffron or yellow food coloring for rice" cookbook:fabes_con_almejas recipeIngredient "one half onion (about four ounces)" cookbook:fabes_con_almejas recipeIngredient "sea salt or kosher salt, as needed" cookbook:fabes_con_almejas recipeInstructions ["Rinse and soak the beans overnight.","Scrub the clams clean and rinse.","Drain the beans and place them in a skillet with the onion, garlic, two pinches of parsley, two bay leaves and the olive oil.","Add just enough water to cover the ingredients and cook over a high flame.","Bring to a boil and then reduce to a simmer. Skim off any foam. Cook them, loosely covered, until done. This should take about 90 minutes. Check the skillet occasionally to add water. Never allow the water to drop below the height of the ingredients.","When the beans are almost done, place the clams in a separate skillet and add about an inch of water. Cover the skillet and cook over a medium flame, shaking the pan occasionally to help the clams open. Check the clams every minute. Remove them as they open and place them in a separate bowl. This should take no more than 10 minutes. Once you've removed all the clams you'll have clam broth in the skillet. '''SAVE THE BROTH'''. You'll need it for the next step.","Check the broth for bits of dirt and clam shell. If there's a lot, you'll have to strain it through a cloth to remove the grit.","Add the broth to the simmering beans along with the saffron (or food coloring), the remaining parsley, paprika and salt to taste.","Cover and cook for five to ten minutes.","Ladle the beans and broth into separate bowls and add six clams to each bowl.","Serve with a crusty bread on the side."] cookbook:fabes_con_almejas recipeYield 4 cookbook:fabes_con_almejas totalTime "90 minutes" cookbook:fabes_con_almejas type cookbook:recipes cookbook:fabes_con_almejas url https://en.wikibooks.org/wiki/Cookbook:Fabes_con_almejas cookbook:fabes_con_almejas url https://en.wikibooks.org/wiki/Cookbook:Fabes_con_Almejas cookbook:faggot label "faggot" cookbook:faggot label "faggots" cookbook:faina label "faina" cookbook:faina name "Faina" cookbook:faina recipeCategory category:baked_recipes cookbook:faina recipeCategory category:chickpea_recipes cookbook:faina recipeCategory category:flatbread_recipes cookbook:faina recipeCategory category:recipes_with_metric_units cookbook:faina recipeIngredient "1 tsp salt" cookbook:faina recipeIngredient "250 g chickpea flour" cookbook:faina recipeIngredient "2 generous Tbs wheat flour" cookbook:faina recipeIngredient "2 tbsp oil" cookbook:faina recipeIngredient "500 ml lukewarm water" cookbook:faina recipeInstructions ["Mix chickpea flour, wheat flour, salt and water in a bowl. Beat slowly with a wire beater; alternatively, you may mix in a food processor. After these ingredients are mixed, add 2 tbsp oil.","Place some oil in a round baking dish (approx 45 cm in diameter) and preheat this in the oven for a few minutes. Remove dish from oven and pour the faina mixture into the hot dish.","Place back into the oven for about 20 minutes, until the upper crust is golden, and the edges are dry (they should have a fried appearance).","Remove from the oven, and let rest for 2&ndash;3 minutes. Sprinkle with pepper and cut into wedges."] cookbook:faina type cookbook:recipes cookbook:faina url https://en.wikibooks.org/wiki/Cookbook:Faina cookbook:fairy_bread label "fairy bread" cookbook:fairy_cakes difficulty 2 cookbook:fairy_cakes label "fairy cakes" cookbook:fairy_cakes name "Fairy Cakes" cookbook:fairy_cakes recipeCategory category:baking_recipes cookbook:fairy_cakes recipeCategory category:cake_recipes cookbook:fairy_cakes recipeCategory category:dessert_recipes cookbook:fairy_cakes recipeCategory category:easy_recipes cookbook:fairy_cakes recipeCategory category:recipes_with_images cookbook:fairy_cakes recipeCategory category:recipes_with_metric_units cookbook:fairy_cakes recipeFoodstuff cookbook:butter cookbook:fairy_cakes recipeFoodstuff cookbook:castor_sugar cookbook:fairy_cakes recipeFoodstuff cookbook:cream cookbook:fairy_cakes recipeFoodstuff cookbook:egg cookbook:fairy_cakes recipeFoodstuff cookbook:flour cookbook:fairy_cakes recipeFoodstuff cookbook:lemon cookbook:fairy_cakes recipeFoodstuff cookbook:milk cookbook:fairy_cakes recipeFoodstuff cookbook:powdered_sugar cookbook:fairy_cakes recipeFoodstuff cookbook:vanilla cookbook:fairy_cakes recipeIngredient "125 grams butter" cookbook:fairy_cakes recipeIngredient "*1/2 cup cream, whipped" cookbook:fairy_cakes recipeIngredient "*1/2 cup jam" cookbook:fairy_cakes recipeIngredient "1/2 cup milk" cookbook:fairy_cakes recipeIngredient "1 tsp vanilla or lemon extract" cookbook:fairy_cakes recipeIngredient "2 cups self-raising flour" cookbook:fairy_cakes recipeIngredient "2 eggs" cookbook:fairy_cakes recipeIngredient "3/4 cup caster sugar" cookbook:fairy_cakes recipeIngredient "icing sugar to dust with" cookbook:fairy_cakes recipeIngredient "If you want to make the '''fairy cakes''' into '''butterfly cakes''':" cookbook:fairy_cakes recipeInstructions ["Beat the butter, sugar and vanilla or lemon extract until creamy.","Beat in the eggs one at a time.","Fold in the sifted flour alternately with the milk.","Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.","Bake at 180\u00b0C for 12-15 minutes until well risen and golden. Cool on a cake rack.","If you want to make the '''fairy cakes''' into '''butterfly cakes''':","# Cut out a small circle in the top of each cake (using a small knife) and cut each circle in half.","# Spoon a little jam in the centre hollow and top with whipped cream.","# Arrange the "wings" into the cream."] cookbook:fairy_cakes recipeYield 18 cookbook:fairy_cakes totalTime "1 hour" cookbook:fairy_cakes type cookbook:recipes cookbook:fairy_cakes url https://en.wikibooks.org/wiki/Cookbook:Fairy_Cakes cookbook:fajita label "fajitas" cookbook:falafel label "falafel" cookbook:falafel label "falafel mix" cookbook:falafel name "Falafel" cookbook:falafel recipeCategory category:bean_recipes cookbook:falafel recipeCategory category:chickpea_recipes cookbook:falafel recipeCategory category:deep_fried_recipes cookbook:falafel recipeCategory category:side_dish_recipes cookbook:falafel recipeFoodstuff cookbook:cayenne_pepper cookbook:falafel recipeFoodstuff cookbook:chickpea cookbook:falafel recipeFoodstuff cookbook:coriander cookbook:falafel recipeFoodstuff cookbook:cumin cookbook:falafel recipeFoodstuff cookbook:garlic cookbook:falafel recipeFoodstuff cookbook:green_onion cookbook:falafel recipeFoodstuff cookbook:onion cookbook:falafel recipeFoodstuff cookbook:soy_sauce cookbook:falafel recipeFoodstuff cookbook:vegetable_oil cookbook:falafel recipeIngredient "1/4 teaspoon cayenne pepper (0.46 g)" cookbook:falafel recipeIngredient "1/4 teaspoon ground coriander (0.25 g)<ref>http://samfusionz-recipes.tripod.com/id127.html</ref>" cookbook:falafel recipeIngredient "1/4 teaspoon ground cumin (0.75 g)" cookbook:falafel recipeIngredient "1 egg" cookbook:falafel recipeIngredient "1 green onion, chopped" cookbook:falafel recipeIngredient "1 onion, cut into chunks" cookbook:falafel recipeIngredient "1 tablespoon soy sauce (15 ml)" cookbook:falafel recipeIngredient "1 tablespoon vegetable oil (olive, sunflower or corn oil) (15 ml) for frying" cookbook:falafel recipeIngredient "2 cups chickpeas (garbanzo beans), drained (480 g)" cookbook:falafel recipeIngredient "3 tablespoons of peanut butter (42 g)" cookbook:falafel recipeIngredient "4 clove of garlic - peeled and sliced" cookbook:falafel recipeInstructions ["The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. Note: this will be about 4 cups' worth, all of which gets used.","In a food processor or blender puree chickpeas. To the chickpeas add the other ingredients (garlic, peanut butter, green onion, onion, egg, coriander, cumin, cayenne pepper and soy sauce); process until well mixed.","Shape into balls, using about 1 tablespoon for each.","Heat oil in a medium skillet over medium-high heat. Brown balls on all sides."] cookbook:falafel_salad name "Falafel salad" cookbook:falafel_salad recipeCategory category:american_recipes cookbook:falafel_salad recipeCategory category:baked_recipes cookbook:falafel_salad recipeCategory category:bean_recipes cookbook:falafel_salad recipeCategory category:deep_fried_recipes cookbook:falafel_salad recipeCategory category:salad_recipes cookbook:falafel_salad recipeCategory category:vegan_recipes cookbook:falafel_salad recipeCuisine cookbook:cuisine_of_the_united_states cookbook:falafel_salad recipeCuisine cookbook:louisiana_creole_cuisine cookbook:falafel_salad recipeCuisine cookbook:new_england_cuisine cookbook:falafel_salad recipeCuisine cookbook:vegan_cuisine cookbook:falafel_salad recipeIngredient "1 1/4 cup water" cookbook:falafel_salad recipeIngredient "1 2⁄3 cup falafel mix" cookbook:falafel_salad recipeIngredient "1/2 cup Tahini Yogurt Sauce" cookbook:falafel_salad recipeIngredient "1 cucumber" cookbook:falafel_salad recipeIngredient "1 head red leaf lettuce" cookbook:falafel_salad recipeIngredient "3 tomatoes" cookbook:falafel_salad type cookbook:recipes cookbook:falafel_salad url https://en.wikibooks.org/wiki/Cookbook:Falafel_salad cookbook:falafel_seitan_bratwurst label "falafel seitan bratwurst" cookbook:falafel_seitan_bratwurst name "Falafel Seitan Bratwurst" cookbook:falafel_seitan_bratwurst recipeCategory category:recipes_with_metric_units cookbook:falafel_seitan_bratwurst recipeCategory category:seitan_recipes cookbook:falafel_seitan_bratwurst recipeCategory category:vegan_recipes cookbook:falafel_seitan_bratwurst recipeCuisine cookbook:vegan_cuisine cookbook:falafel_seitan_bratwurst recipeFoodstuff cookbook:chili_powder cookbook:falafel_seitan_bratwurst recipeFoodstuff cookbook:gluten cookbook:falafel_seitan_bratwurst recipeFoodstuff cookbook:soy_sauce cookbook:falafel_seitan_bratwurst recipeFoodstuff cookbook:vegetable_oil cookbook:falafel_seitan_bratwurst recipeIngredient "gluten flour, spiced falafel mix (the chickpea variant, not the fava bean variant)" cookbook:falafel_seitan_bratwurst recipeIngredient "optional: chili powder" cookbook:falafel_seitan_bratwurst recipeIngredient "water, soy sauce, vegetable oil" cookbook:falafel_seitan_bratwurst recipeInstructions ["Mix gluten flour and falafel mix in shares of 30:70.","Take 25% (volume) more water than falafel-gluten mixture.","Mix water with vegetable oil and soy sauce.","Form a dough from the dry mixture and the liquid mixture.","Roll the dough into sausages and fry them in a pan, preferably an oiled non-stick pan.","If the dough is too runny you can form round sausages by squeezing from both sides with two spatulas and frying the sausages on four sides. When you turn the sausages on the side you may also have to squeeze from above to give them an approximately round profile.","Vegan Paprika Bratwurst"] cookbook:falafel_seitan_bratwurst type cookbook:recipes cookbook:falafel_seitan_bratwurst url https://en.wikibooks.org/wiki/Cookbook:Falafel_Seitan_Bratwurst cookbook:falafel type cookbook:recipes cookbook:falafel url https://en.wikibooks.org/wiki/Cookbook:Falafel cookbook:falda_tal-majjal_mimlija label "falda tal-majjal mimlija" cookbook:fall_chanterelle_mushroom_frittata label "fall chanterelle mushroom frittata" cookbook:fall_chanterelle_mushroom_frittata name "Fall Chanterelle Mushroom Frittata" cookbook:fall_chanterelle_mushroom_frittata recipeCategory category:baked_recipes cookbook:fall_chanterelle_mushroom_frittata recipeCategory category:breakfast_recipes cookbook:fall_chanterelle_mushroom_frittata recipeCategory category:cheese_recipes cookbook:fall_chanterelle_mushroom_frittata recipeCategory category:egg_recipes cookbook:fall_chanterelle_mushroom_frittata recipeCategory category:italian_recipes cookbook:fall_chanterelle_mushroom_frittata recipeCategory category:mushroom_recipes cookbook:fall_chanterelle_mushroom_frittata recipeCuisine cookbook:cuisine_of_italy cookbook:fall_chanterelle_mushroom_frittata recipeIngredient "1/2 cup Chanterelles (chopped and roasted)" cookbook:fall_chanterelle_mushroom_frittata recipeIngredient "1/2 cup low fat Cheddar cheese" cookbook:fall_chanterelle_mushroom_frittata recipeIngredient "1/2 cup Milk" cookbook:fall_chanterelle_mushroom_frittata recipeIngredient "1 tsp. Black pepper" cookbook:fall_chanterelle_mushroom_frittata recipeIngredient "1 tsp. Lemon juice" cookbook:fall_chanterelle_mushroom_frittata recipeIngredient "2 Egg yolks" cookbook:fall_chanterelle_mushroom_frittata recipeIngredient "6 Egg whites" cookbook:fall_chanterelle_mushroom_frittata recipeInstructions ["Preheat oven to 350F (175C).","Crack the eggs into a medium size bowl, separating out the yolks from whites.","Add milk, lemon juice, salt, and pepper.","Whisk the egg mixture until slightly frothy (the more whisking, the fluffier the eggs will be).","Pour the eggs into a pan or muffin tin sprayed with nonstick canola cooking spray. Add Chanterelles and cheese.","Bake for 15-20 minutes. Poke with fork or knife to see if middle is cooked.","Serve and enjoy."] cookbook:fall_chanterelle_mushroom_frittata recipeNotes "* [[Cookbook:Frittata]] " cookbook:fall_chanterelle_mushroom_frittata type cookbook:recipes cookbook:fall_chanterelle_mushroom_frittata url https://en.wikibooks.org/wiki/Cookbook:Fall_Chanterelle_Mushroom_Frittata cookbook:fanfri label "fanfri (pilot fish)" cookbook:faq label "cookbook faq" cookbook:faq name "FAQ" cookbook:faq url https://en.wikibooks.org/wiki/Cookbook:FAQ cookbook:farmer's_cheese label "farmer's cheese" cookbook:farmers'_market label "farmers' markets" cookbook:farofa label "farofa" cookbook:fast_food_french_fries label "french fries" cookbook:fast_food_french_fries name "Fast Food French Fries" cookbook:fast_food_french_fries recipeCategory category:deep_fried_recipes cookbook:fast_food_french_fries recipeCategory category:potato_recipes cookbook:fast_food_french_fries recipeCategory category:side_dish_recipes cookbook:fast_food_french_fries recipeIngredient "2 pounds Russet potatoes, cut slightly larger than julienne" cookbook:fast_food_french_fries recipeIngredient "Oil for deep frying" cookbook:fast_food_french_fries recipeIngredient "Salt and freshly ground black pepper" cookbook:fast_food_french_fries recipeInstructions ["Place potatoes in a large container of clean water. Rinse repeatedly until water runs clear.","Spin potatoes in a salad spinner until dry. Fry at 350\u00b0 until tender and limp but not browned. Drain on a cooling rack.","Heat oil to 375\u00b0 and fry potatoes for 4-5 minutes. Drain on a cooling rack and sprinkle heavily with salt and freshly ground black pepper. Serve.","[http:\/\/www.potatoes-recipes.com\/french-fries Different ways of preparing french fries]"] cookbook:fast_food_french_fries type cookbook:recipes cookbook:fast_food_french_fries url https://en.wikibooks.org/wiki/Cookbook:Fast_Food_French_Fries cookbook:fasulya label "fasulya" cookbook:fats_and_oils type cookbook:ingredients cookbook:fat_separator label "fat separator" cookbook:fat_separator name "Fat Separator" cookbook:fat_separator type cookbook:cookbook/equipment cookbook:fat_separator url https://en.wikibooks.org/wiki/Cookbook:Fat_Separator cookbook:fattouch label "fattouch" cookbook:fattoush label "fattoush" cookbook:fattoush name "Fattoush" cookbook:fattoush recipeCategory category:salad_dressing_recipes cookbook:fattoush recipeCategory category:salad_recipes cookbook:fattoush recipeIngredient "1/2 (5 ounce) package arugula" cookbook:fattoush recipeIngredient "1/2 cup water" cookbook:fattoush recipeIngredient "1/3 cup lemon juice" cookbook:fattoush recipeIngredient "1/4 cup chopped fresh flat-leaf parsley" cookbook:fattoush recipeIngredient "1/4 cup chopped fresh mint" cookbook:fattoush recipeIngredient "1 cup chopped purslane" cookbook:fattoush recipeIngredient "1 green bell pepper, seeded and chopped" cookbook:fattoush recipeIngredient "1 head romaine lettuce, torn into bite-size pieces" cookbook:fattoush recipeIngredient "1 medium cucumber, diced" cookbook:fattoush recipeIngredient "1 teaspoon cornstarch" cookbook:fattoush recipeIngredient "2 cloves garlic, minced" cookbook:fattoush recipeIngredient "2 large tomatoes, diced" cookbook:fattoush recipeIngredient "2 teaspoons sumac powder" cookbook:fattoush recipeIngredient "4 green onions, chopped" cookbook:fattoush recipeIngredient "4 pita rounds, toasted and torn into pieces" cookbook:fattoush recipeIngredient "ground black pepper to taste" cookbook:fattoush recipeIngredient "salt to taste" cookbook:fattoush recipeInstructions ["Mix the water and cornstarch in a small saucepan over medium-high heat until thickened.","Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper.","Refrigerate until ready to use.","In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula.","Toss with the dressing, and serve with pita."] cookbook:fattoush type cookbook:recipes cookbook:fattoush url https://en.wikibooks.org/wiki/Cookbook:Fattoush cookbook:fava_bean label "broad beans" cookbook:fava_bean label "fava bean" cookbook:fava_bean label "fava beans" cookbook:fava_bean label "split fava beans" cookbook:fava_bean name "Fava Bean" cookbook:fava_bean name "Ful" cookbook:fava_bean type cookbook:ingredients cookbook:fava_bean type cookbook:vegetable cookbook:fava_bean url https://en.wikibooks.org/wiki/Cookbook:Fava_Bean cookbook:fava_bean url https://en.wikibooks.org/wiki/Cookbook:Ful cookbook:featured_ingredient_candidate type cookbook:cookbook_featured_content cookbook:featured_ingredient_candidate type cookbook:ingredients cookbook:featured_recipe_candidates type cookbook:cookbook_featured_content cookbook:featured_recipe_candidates type cookbook:recipes cookbook:featured_recipe name "Featured recipe" cookbook:featured_recipe url https://en.wikibooks.org/wiki/Cookbook:Featured_recipe cookbook:feature_requests/ingredient_affinity name "Feature requests/Ingredient affinity" cookbook:feature_requests/ingredient_affinity type cookbook:recipes cookbook:feature_requests/ingredient_affinity url https://en.wikibooks.org/wiki/Cookbook:Feature_requests/Ingredient_affinity cookbook:feature_requests label "feature requests" cookbook:feature_requests name "Feature requests" cookbook:feature_requests/rating_and_feedback_system name "Feature requests/Rating and feedback system" cookbook:feature_requests/rating_and_feedback_system url https://en.wikibooks.org/wiki/Cookbook:Feature_requests/Rating_and_feedback_system cookbook:feature_requests/recipe_attributes name "Feature requests/Recipe attributes" cookbook:feature_requests/recipe_attributes url https://en.wikibooks.org/wiki/Cookbook:Feature_requests/Recipe_attributes cookbook:feature_requests url https://en.wikibooks.org/wiki/Cookbook:Feature_requests cookbook:feijão_tropeiro name "Feijão Tropeiro" cookbook:feijão_tropeiro recipeCategory category:bean_recipes cookbook:feijão_tropeiro recipeCategory category:boiled_recipes cookbook:feijão_tropeiro recipeCategory category:brazilian_recipes cookbook:feijão_tropeiro recipeCategory category:pan_fried_recipes cookbook:feijão_tropeiro recipeCategory category:sausage_recipes cookbook:feijão_tropeiro recipeCategory category:side_dish_recipes cookbook:feijão_tropeiro recipeCuisine cookbook:cuisine_of_brazil cookbook:feijão_tropeiro recipeFoodstuff cookbook:collard_greens cookbook:feijão_tropeiro recipeFoodstuff cookbook:garlic cookbook:feijão_tropeiro recipeFoodstuff cookbook:legumes cookbook:feijão_tropeiro recipeFoodstuff cookbook:sausage cookbook:feijão_tropeiro recipeIngredient "1/2 pound slab bacon" cookbook:feijão_tropeiro recipeIngredient "1 bunch chopped green onions" cookbook:feijão_tropeiro recipeIngredient "1 bunch collard greens" cookbook:feijão_tropeiro recipeIngredient "2 cloves garlic" cookbook:feijão_tropeiro recipeIngredient "2 lbs pinto beans" cookbook:feijão_tropeiro recipeIngredient "2 lbs sausage of your choice (mild Italian is good in this dish)" cookbook:feijão_tropeiro recipeIngredient "2 small yellow onions" cookbook:feijão_tropeiro recipeIngredient "2 tbsp olive oil" cookbook:feijão_tropeiro recipeIngredient "4 hard boiled eggs" cookbook:feijão_tropeiro recipeInstructions ["Prepare beans according to package, drain and set aside to cool","In large pan cook bacon and sausage.","Remove sausage and bacon.","Slice sausage into 1 inch-thick pieces.","In pan with bacon grease, saut\u00e9 white onion and garlic.","Slice collard green into small (1\/8") strips.","Mix all ingredients except hard boiled eggs in large bowl using a wooden spoon.","Drizzle with olive oil and stir gently.","Garnish with sliced boiled eggs."] cookbook:feijão_tropeiro type cookbook:recipes cookbook:feijão_tropeiro url https://en.wikibooks.org/wiki/Cookbook:Feijão_Tropeiro cookbook:feijoa label "feijoa" cookbook:feijoa name "Feijoa" cookbook:feijoa type cookbook:fruits cookbook:feijoa type cookbook:ingredients cookbook:feijoa url https://en.wikibooks.org/wiki/Cookbook:Feijoa cookbook:fenek_bit-tewm_u_l-inbid label "fenek bit-tewm u l-inbid" cookbook:fenek_moqli label "fenek moqli" cookbook:fennel label "fennel" cookbook:fennel label "fennel bulb" cookbook:fennel label "fennel seed" cookbook:fennel label "fennel seeds" cookbook:fennel name "Fennel" cookbook:fennel recipeCategory category:herbs_and_spices cookbook:fennel type cookbook:ingredients cookbook:fennel type cookbook:spices_and_herbs cookbook:fennel type cookbook:vegetable cookbook:fennel url https://en.wikibooks.org/wiki/Cookbook:Fennel cookbook:fenugreek label "fenugreek" cookbook:fenugreek label "fenugreek leaves" cookbook:fenugreek label "fenugreek seed" cookbook:fenugreek label "fenugreek seeds" cookbook:fenugreek label "methi leaves" cookbook:fenugreek label "methi seed" cookbook:fenugreek name "Fenugreek" cookbook:fenugreek recipeCategory category:herbs_and_spices cookbook:fenugreek type cookbook:ingredients cookbook:fenugreek type cookbook:spices_and_herbs cookbook:fenugreek type cookbook:vegetable cookbook:fenugreek url https://en.wikibooks.org/wiki/Cookbook:Fenugreek cookbook:fërgesë_of_tirana_with_peppers label "fërgesë of tirana with peppers" cookbook:fërgesë_of_tirana_with_peppers name "Fërgesë of Tirana with peppers" cookbook:fërgesë_of_tirana_with_peppers name "Fërgesë of Tirana with Peppers" cookbook:fergese_of_tirana_with_peppers recipeCategory category:albanian_recipes cookbook:fërgesë_of_tirana_with_peppers recipeCategory category:albanian_recipes cookbook:fergese_of_tirana_with_peppers recipeCategory category:bell_pepper_recipes cookbook:fërgesë_of_tirana_with_peppers recipeCategory category:bell_pepper_recipes cookbook:fergese_of_tirana_with_peppers recipeCategory category:cheese_recipes cookbook:fërgesë_of_tirana_with_peppers recipeCategory category:cheese_recipes cookbook:fërgesë_of_tirana_with_peppers recipeCookingTechnique cookbook:sautéing cookbook:fergese_of_tirana_with_peppers recipeCuisine cookbook:cuisine_of_albania cookbook:fërgesë_of_tirana_with_peppers recipeCuisine cookbook:cuisine_of_albania cookbook:fërgesë_of_tirana_with_peppers recipeFoodstuff cookbook:butter cookbook:fërgesë_of_tirana_with_peppers recipeFoodstuff cookbook:cottage_cheese cookbook:fërgesë_of_tirana_with_peppers recipeFoodstuff cookbook:feta_cheese cookbook:fërgesë_of_tirana_with_peppers recipeFoodstuff cookbook:flour cookbook:fërgesë_of_tirana_with_peppers recipeFoodstuff cookbook:olive_oil cookbook:fërgesë_of_tirana_with_peppers recipeFoodstuff cookbook:tomato cookbook:fërgesë_of_tirana_with_peppers recipeIngredient "¼ lb. (1 stick) butter" cookbook:fërgesë_of_tirana_with_peppers recipeIngredient "½ lb. green or red bell peppers" cookbook:fërgesë_of_tirana_with_peppers recipeIngredient "½ lb. salted cottage cheese or Greek feta cheese" cookbook:fërgesë_of_tirana_with_peppers recipeIngredient "1 lb. red tomatoes" cookbook:fërgesë_of_tirana_with_peppers recipeIngredient "1 tablespoon flour" cookbook:fërgesë_of_tirana_with_peppers recipeIngredient "3 tablespoons virgin olive oil" cookbook:fërgesë_of_tirana_with_peppers recipeInstructions ["Peel the skin off the tomatoes and peppers.","Saut\u00e9 them in a saucepan for 5-7 minutes in the olive oil. Set them aside to cool for 15 minutes.","Dice them the way you like.","In another saucepan, melt the butter. Add flour, cottage or feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together and place them in saucepan. Put saucepan in a preheated 350\u00b0F (175\u00b0C) oven for 15 minutes.","Remove from oven and serve immediately."] cookbook:fergese_of_tirana_with_peppers type cookbook:recipes cookbook:fërgesë_of_tirana_with_peppers type cookbook:recipes cookbook:fërgesë_of_tirana_with_peppers url https://en.wikibooks.org/wiki/Cookbook:Fërgesë_of_Tirana_with_peppers cookbook:fërgesë_of_tirana_with_peppers url https://en.wikibooks.org/wiki/Cookbook:Fërgesë_of_Tirana_with_Peppers cookbook:fërgesë_of_tirana_with_veal label "fërgesë of tirana with veal" cookbook:fërgesë_of_tirana_with_veal name "Fërgesë of Tirana with veal" cookbook:fërgesë_of_tirana_with_veal name "Fërgesë of Tirana with Veal" cookbook:fergese_of_tirana_with_veal recipeCategory category:albanian_recipes cookbook:fërgesë_of_tirana_with_veal recipeCategory category:albanian_recipes cookbook:fergese_of_tirana_with_veal recipeCategory category:cheese_recipes cookbook:fërgesë_of_tirana_with_veal recipeCategory category:cheese_recipes cookbook:fergese_of_tirana_with_veal recipeCategory category:veal_recipes cookbook:fërgesë_of_tirana_with_veal recipeCategory category:veal_recipes cookbook:fergese_of_tirana_with_veal recipeCuisine cookbook:cuisine_of_albania cookbook:fërgesë_of_tirana_with_veal recipeCuisine cookbook:cuisine_of_albania cookbook:fërgesë_of_tirana_with_veal recipeFoodstuff cookbook:butter cookbook:fërgesë_of_tirana_with_veal recipeFoodstuff cookbook:olive_oil cookbook:fërgesë_of_tirana_with_veal recipeFoodstuff cookbook:onion cookbook:fërgesë_of_tirana_with_veal recipeIngredient "1/2 pound salted cottage cheese or Greek feta cheese" cookbook:fërgesë_of_tirana_with_veal recipeIngredient "1/4 lb. (one stick) butter" cookbook:fërgesë_of_tirana_with_veal recipeIngredient "3 tablespoons virgin olive oil" cookbook:fërgesë_of_tirana_with_veal recipeIngredient "one medium-sized onion" cookbook:fërgesë_of_tirana_with_veal recipeIngredient "one pound veal cutlets" cookbook:fërgesë_of_tirana_with_veal recipeIngredient "one tablespoon flour" cookbook:fergese_of_tirana_with_veal type cookbook:recipes cookbook:fërgesë_of_tirana_with_veal type cookbook:recipes cookbook:fërgesë_of_tirana_with_veal url https://en.wikibooks.org/wiki/Cookbook:Fërgesë_of_Tirana_with_veal cookbook:fërgesë_of_tirana_with_veal url https://en.wikibooks.org/wiki/Cookbook:Fërgesë_of_Tirana_with_Veal cookbook:fermentation label "ferment" cookbook:fermentation label "fermentation" cookbook:fermentation label "fermented" cookbook:fermentation label "fermented food" cookbook:fermentation label "fermented foods" cookbook:fermentation label "fermenting" cookbook:fermentation label "ferments" cookbook:fermentation name "Fermentation" cookbook:fermentation recipeCategory category:food_preparation_methods cookbook:fermentation#temperature label "fermentation page" cookbook:fermentation type cookbook:cooking_techniques cookbook:fermentation type cookbook:food_preparation_methods cookbook:fermentation url https://en.wikibooks.org/wiki/Cookbook:Fermentation cookbook:fesenjān label "fesenjān" cookbook:feta_cheese label "feta" cookbook:feta_cheese label "feta cheese" cookbook:feta_cheese label "goats cheese" cookbook:feta_cheese label "hard, white, brined cheese" cookbook:feta_cheese name "Feta Cheese" cookbook:feta_cheese recipeCategory category:cheeses cookbook:feta_cheese type cookbook:ingredients cookbook:feta_cheese url https://en.wikibooks.org/wiki/Cookbook:Feta_Cheese cookbook:feuerzangenbowle name "Feuerzangenbowle" cookbook:feuerzangenbowle recipeCategory category:beverage_recipes cookbook:feuerzangenbowle recipeCategory category:german_recipes cookbook:feuerzangenbowle recipeCategory category:holiday_recipes cookbook:feuerzangenbowle recipeCategory category:lemon_recipes cookbook:feuerzangenbowle recipeCategory category:orange_recipes cookbook:feuerzangenbowle recipeCategory category:recipes_with_images cookbook:feuerzangenbowle recipeCategory category:recipes_with_metric_units cookbook:feuerzangenbowle recipeCategory category:rum_recipes cookbook:feuerzangenbowle recipeCategory category:wine_recipes cookbook:feuerzangenbowle recipeCuisine cookbook:cuisine_of_germany cookbook:feuerzangenbowle recipeIngredient "0,4l of rum (at least 54% alcohol, 80% would be better)" cookbook:feuerzangenbowle recipeIngredient "1 cinnamon stick" cookbook:feuerzangenbowle recipeIngredient "1 "Zuckerhut" (literally translated: "sugar hat")" cookbook:feuerzangenbowle recipeIngredient "2-3 bottles of dry red wine (e.g. Rioja)" cookbook:feuerzangenbowle recipeIngredient "2 oranges" cookbook:feuerzangenbowle recipeIngredient "5 cloves" cookbook:feuerzangenbowle recipeIngredient "''(optional) 2 lemons''" cookbook:feuerzangenbowle recipeIngredient "''(optional) a pinch of gingerbread spices''" cookbook:feuerzangenbowle recipeInstructions ["Put the wine into the bowl and heat it to about 70 degrees Celsius.","Wash the fruit with hot water.","Peel the oranges ''(and lemons)'' in thin stripes.","Now put the zests, spices and juice in the bowl.","Place the "Feuerzange" on the bowl and place the "Zuckerhut" on it.","Put the rum into a soup ladle and pour it over the "Zuckerhut". Then '''carefully''' lighten it.","When the flame on the sugar has stopped burning, repeat the process with a fresh ladle of rum. '''Add the rum very slowly this time''' or you will burn your hand.","When the sugar has completely dissolved, remove the "Feuerzange" and add another ladle of unburnt rum to the bowl.","Remove all "swimming" parts (oranges, ''(lemons,)'' cloves and the cinnamon stick) from the drink.","'''Enjoy!'''"] cookbook:feuerzangenbowle type cookbook:recipes cookbook:feuerzangenbowle url https://en.wikibooks.org/wiki/Cookbook:Feuerzangenbowle cookbook:fiber label "dietary fiber" cookbook:fiber label "fiber" cookbook:fiber name "Fiber" cookbook:fiber url https://en.wikibooks.org/wiki/Cookbook:Fiber cookbook:fiddlehead label "fiddlehead" cookbook:fiddlehead label "fiddlehead fern" cookbook:fiddlehead label "fiddleheads" cookbook:fiddlehead name "Fiddlehead" cookbook:fiddlehead-portobello_linguine label "fiddlehead-portobello linguine" cookbook:fiddlehead-portobello_linguine name "Fiddlehead-Portobello Linguine" cookbook:fiddlehead-portobello_linguine recipeCategory category:fiddlehead_recipes cookbook:fiddlehead-portobello_linguine recipeCategory category:mushroom_recipes cookbook:fiddlehead-portobello_linguine recipeCategory category:pasta_recipes cookbook:fiddlehead-portobello_linguine recipeCategory category:recipes_with_metric_units cookbook:fiddlehead-portobello_linguine recipeCategory category:sautéed_recipes cookbook:fiddlehead-portobello_linguine recipeCategory category:vegetarian_recipes cookbook:fiddlehead-portobello_linguine recipeCookingTechnique cookbook:sautéing cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:fiddlehead cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:garlic cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:mushroom cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:olive_oil cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:onion cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:parmesan_cheese cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:pepper cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:pine_nut cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:salt cookbook:fiddlehead-portobello_linguine recipeFoodstuff cookbook:tomato cookbook:fiddlehead-portobello_linguine recipeIngredient "170g (6 ounces) oil-packed sun-dried tomatoes (approx)" cookbook:fiddlehead-portobello_linguine recipeIngredient "1 large portobello mushroom cap" cookbook:fiddlehead-portobello_linguine recipeIngredient "1 pound (450 g) fiddleheads, cleaned and trimmed" cookbook:fiddlehead-portobello_linguine recipeIngredient "1 small onion" cookbook:fiddlehead-portobello_linguine recipeIngredient "1 tablespoon olive oil" cookbook:fiddlehead-portobello_linguine recipeIngredient "1 tablespoon toasted pine nuts" cookbook:fiddlehead-portobello_linguine recipeIngredient "2 cloves garlic, minced" cookbook:fiddlehead-portobello_linguine recipeIngredient "2 tablespoons Parmesan cheese" cookbook:fiddlehead-portobello_linguine recipeIngredient "half a box of linguine" cookbook:fiddlehead-portobello_linguine recipeIngredient "salt and pepper to taste" cookbook:fiddlehead-portobello_linguine recipeInstructions ["Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.","Saut\u00e9 the ferns and garlic in the olive oil for about 5 to 10 minutes.","Add the onions and saut\u00e9 until they start to wilt.","Add the mushrooms and sun-dried tomatoes. Continue to saut\u00e9 for another 5 minutes or so.","Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).","During this have the linguine begin to cook so that it is ready when the topping is ready.","In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.","Serve immediately."] cookbook:fiddlehead-portobello_linguine type cookbook:recipes cookbook:fiddlehead-portobello_linguine url https://en.wikibooks.org/wiki/Cookbook:Fiddlehead-Portobello_Linguine cookbook:fiddlehead type cookbook:ingredients cookbook:fiddlehead type cookbook:vegetable cookbook:fiddlehead url https://en.wikibooks.org/wiki/Cookbook:Fiddlehead cookbook:fideos_con_tuco label "fideos con tuco" cookbook:field_dreams label "field dreams" cookbook:field_dreams name "Field Dreams" cookbook:field_dreams recipeCategory category:appetizer_recipes cookbook:field_dreams recipeCategory category:apple_recipes cookbook:field_dreams recipeCategory category:mustard_recipes cookbook:field_dreams recipeCategory category:vegetarian_recipes cookbook:field_dreams recipeFoodstuff cookbook:apple cookbook:field_dreams recipeFoodstuff cookbook:cheese cookbook:field_dreams recipeFoodstuff cookbook:mustard cookbook:field_dreams recipeIngredient "1 oz crumbly, fresh goat cheese" cookbook:field_dreams recipeIngredient "2 Golden Delicious apples" cookbook:field_dreams recipeIngredient "Yellow mustard as served on hot dogs" cookbook:field_dreams recipeInstructions ["Wash the apples and cut across (i.e. not from top to bottom) into slices 1\/4 inch thick. Preferably the apples should come from the refrigerator as the cold temperature will add to the contrast.","Cover one side of the apple slices with yellow mustard.","Crumble the goat cheese onto each slice.","Serve immediately as is."] cookbook:field_dreams recipeNotes "*Tip 1: Golden delicious apples are preferable, yet any sweet, crisp apple will do. *Tip 2: Add honey roasted nuts of some kind along with the goat cheese for an interesting combination. *Tip 3: For a professional look, lay each slice of apple on lettuce or another type of garnish. " cookbook:field_dreams type cookbook:recipes cookbook:field_dreams url https://en.wikibooks.org/wiki/Cookbook:Field_Dreams cookbook:field_of_dreams_guacamole label "'field of dreams' guacamole" cookbook:field_of_dreams_guacamole name "Field of Dreams Guacamole" cookbook:field_of_dreams_guacamole recipeCategory category:appetizer_recipes cookbook:field_of_dreams_guacamole recipeCategory category:avocado_recipes cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:avocado cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:bell_pepper cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:cream_cheese cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:garlic_powder cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:lime cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:onion cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:salt cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:sour_cream cookbook:field_of_dreams_guacamole recipeFoodstuff cookbook:tortilla_chip cookbook:field_of_dreams_guacamole recipeIngredient "1/2 cup chopped, prepared roasted red bell pepper" cookbook:field_of_dreams_guacamole recipeIngredient "1/2 cup finely chopped red onion" cookbook:field_of_dreams_guacamole recipeIngredient "1/2 cup low fat sour cream" cookbook:field_of_dreams_guacamole recipeIngredient "1 red bell pepper" cookbook:field_of_dreams_guacamole recipeIngredient "1 teaspoon packaged dry buttermilk salad dressing and seasoning mix" cookbook:field_of_dreams_guacamole recipeIngredient "1 teaspoon red pepper sauce" cookbook:field_of_dreams_guacamole recipeIngredient "1 teaspoon salt" cookbook:field_of_dreams_guacamole recipeIngredient "2 teaspoons coarse ground garlic powder" cookbook:field_of_dreams_guacamole recipeIngredient "3 large fresh, ripe avocados, halved, pitted, peeled" cookbook:field_of_dreams_guacamole recipeIngredient "3 tablespoons fresh lime juice" cookbook:field_of_dreams_guacamole recipeIngredient "4 ounces cream cheese, softened" cookbook:field_of_dreams_guacamole recipeIngredient "For dipping, bell pepper strips cut 1/2 inch wide, tortilla chips and/or crackers" cookbook:field_of_dreams_guacamole recipeIngredient "Thin wheat crackers" cookbook:field_of_dreams_guacamole recipeInstructions ["In bowl, blend cream cheese and buttermilk seasoning. Place in plastic wrap, roll into a ball and chill in freezer for 1 hour or refrigerate overnight.","In bowl, coarsely mash avocado with lime juice, garlic, salt and red pepper sauce.","Stir in red onion and roasted bell pepper.","Using rubber spatula, scoop guacamole onto square plate. Spread out evenly, making a slight mound in center to create a 'pitchers mound'.","Spoon sour cream into pastry bag with fine tip or plastic bag with 1\/8 inch corner cut out. Pipe thin 'base lines' onto guacamole 'field'.","To create the red 'stitching' for the baseball, cut the red bell pepper into 1 inch strips. Using a sharp knife, carefully remove fleshy inside of the pepper, reserving the red shiny skin. Slice the skin into very thin strips to create stitch lines for baseball.","To make baseball: Remove cream cheese from freezer or refrigerator. Roll to make a round baseball shape. Remove plastic wrap. Using a wooden pick, form the stitch lines on the ball. Use the very thin pieces of red bell pepper skin to lay over stitch lines. Place 'baseball' on the 'mound' in the center of the guacamole 'field'.","Use thin wheat crackers for 'bases'.","Serve crackers, tortilla chips and\/or bell pepper strips as dippers."] cookbook:field_of_dreams_guacamole type cookbook:recipes cookbook:field_of_dreams_guacamole url https://en.wikibooks.org/wiki/Cookbook:Field_of_Dreams_Guacamole cookbook:fifth label "fifths" cookbook:fifth name "Fifth" cookbook:fifth type cookbook:cookbook/units_of_measurement cookbook:fifth url https://en.wikibooks.org/wiki/Cookbook:Fifth cookbook:figgie_'obbin label "figgy hobbin" cookbook:figgie_'obbin name "Figgie Hobbin" cookbook:figgie_'obbin url https://en.wikibooks.org/wiki/Cookbook:Figgie_Hobbin cookbook:figgie_'obbin difficulty 1 cookbook:figgie_'obbin label "figgie 'obbin" cookbook:figgie_'obbin name "Figgie 'obbin" cookbook:figgie_'obbin recipeCategory category:baking_recipes cookbook:figgie_\'obbin recipeCategory category:baking_recipes cookbook:figgie_'obbin recipeCategory category:cake_recipes cookbook:figgie_\'obbin recipeCategory category:cake_recipes cookbook:figgie_'obbin recipeCategory category:cornish_recipes cookbook:figgie_\'obbin recipeCategory category:cornish_recipes cookbook:figgie_'obbin recipeCategory category:pastry_recipes cookbook:figgie_'obbin recipeCategory category:raisin_recipes cookbook:figgie_\'obbin recipeCategory category:raisin_recipes cookbook:figgie_\'obbin recipeCategory category:very_easy_recipes cookbook:figgie_'obbin recipeCuisine cookbook:cornish_cuisine cookbook:figgie_\'obbin recipeCuisine cookbook:cornish_cuisine cookbook:figgie_'obbin recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:figgie_\'obbin recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:figgie_'obbin recipeFoodstuff cookbook:beef cookbook:figgie_'obbin recipeFoodstuff cookbook:butter cookbook:figgie_'obbin recipeFoodstuff cookbook:flour cookbook:figgie_'obbin recipeFoodstuff cookbook:milk cookbook:figgie_'obbin recipeFoodstuff cookbook:mutton cookbook:figgie_'obbin recipeFoodstuff cookbook:oil_and_fat cookbook:figgie_'obbin recipeFoodstuff cookbook:raisin cookbook:figgie_'obbin recipeFoodstuff cookbook:suet cookbook:figgie_'obbin recipeFoodstuff cookbook:water cookbook:figgie_'obbin recipeIngredient "1 part 50/50 mix of suet & fat, i.e. half the weight of the flour in total." cookbook:figgie_'obbin recipeIngredient "2 parts raisins (and/or sultanas if desired)" cookbook:figgie_'obbin recipeIngredient "2 parts self raising flour (or plain flour & baking powder)" cookbook:figgie_'obbin recipeIngredient "water or milk" cookbook:figgie_'obbin recipeInstructions ["Rub the suet, fat and flour together.","Mix in the raisins, and add enough water or milk to make a stiff dough.","Roll out to about an inch thick. Press gently into a prepared shallow baking tin or dish.","Bake in a hot oven for about 35-45 minutes."] cookbook:figgie_'obbin recipeNotes "* Currants and\/or sultanas may be mixed with, or substituted for, raisins. * Vegetable-suet and vegetable-lard, or butter, can be used instead of beef or mutton suet and dripping, this will give a lighter cake. * Figgie\/Fig\/Figs are Cornish dialect words pertaining to raisins * ''from'' Perranporth W.I. ''in'' Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. " cookbook:figgie_'obbin recipeYield any cookbook:figgie_'obbin totalTime "10 mins plus 40 mins baking" cookbook:figgie_'obbin type cookbook:recipes cookbook:figgie_\'obbin type cookbook:recipes cookbook:figgie_'obbin url https://en.wikibooks.org/wiki/Cookbook:Figgie_'obbin cookbook:figgy_pudding name "Figgy pudding" cookbook:figgy_pudding name "Figgy Pudding" cookbook:figgy_pudding recipeIngredient "1 1/2 cups dried bread crumbs" cookbook:figgy_pudding recipeIngredient "1/2 cup butter" cookbook:figgy_pudding recipeIngredient "1/2 cup vegetable shortening" cookbook:figgy_pudding recipeIngredient "1/2 teaspoon ground cinnamon" cookbook:figgy_pudding recipeIngredient "1/4 teaspoon ground cloves" cookbook:figgy_pudding recipeIngredient "1/4 teaspoon ground ginger" cookbook:figgy_pudding recipeIngredient "1 cup chopped nuts" cookbook:figgy_pudding recipeIngredient "1 cup granulated sugar" cookbook:figgy_pudding recipeIngredient "1 cup milk" cookbook:figgy_pudding recipeIngredient "1 strip of bacon, finely crushed (optional - New England variant)" cookbook:figgy_pudding recipeIngredient "1 teaspoon of hard sauce, for drizzling." cookbook:figgy_pudding recipeIngredient "2 apples, peeled and cored and finely chopped" cookbook:figgy_pudding recipeIngredient "2 pounds dried figs, ground or finely chopped" cookbook:figgy_pudding recipeIngredient "2 tablespoons rum extract (or flavored extract of your choice)" cookbook:figgy_pudding recipeIngredient "2 teaspoons baking powder" cookbook:figgy_pudding recipeIngredient "3 large egg whites, stiffly beaten" cookbook:figgy_pudding recipeIngredient "3 large egg yolks" cookbook:figgy_pudding recipeIngredient "Grated peel of 1 lemon and 1 orange" cookbook:figgy_pudding recipeInstructions ["Preheat oven to 325 \u00b0F. Generously grease an oven-proof 2-quart bowl or mold; set aside.","Cream together butter and shortening.","Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel.","Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.","Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven.","Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325 \u00b0F for 4 hours, replacing water as needed.<\/text>"] cookbook:figgy_pudding type cookbook:recipes cookbook:figgy_pudding url https://en.wikibooks.org/wiki/Cookbook:Figgy_pudding cookbook:figgy_pudding url https://en.wikibooks.org/wiki/Cookbook:Figgy_Pudding cookbook:fig label "fig" cookbook:fig label "figs" cookbook:fig name "Fig" cookbook:figolli label "figolla" cookbook:figolli name "Figolla" cookbook:figolli name "Figolli" cookbook:figolli recipeCategory category:almond_recipes cookbook:figolli recipeCategory category:baking_recipes cookbook:figolli recipeCategory category:difficult_recipes cookbook:figolli recipeCategory category:holiday_recipes cookbook:figolli recipeCategory category:pastry_recipes cookbook:figolli recipeCategory category:recipes_with_images cookbook:figolli recipeCategory category:recipes_with_metric_units cookbook:figolli type cookbook:recipes cookbook:figolli url https://en.wikibooks.org/wiki/Cookbook:Figolla cookbook:figolli url https://en.wikibooks.org/wiki/Cookbook:Figolli cookbook:fig recipeCategory category:featured_ingredients cookbook:fig type cookbook:featured_ingredients cookbook:fig type cookbook:fruits cookbook:fig type cookbook:ingredients cookbook:fig url https://en.wikibooks.org/wiki/Cookbook:Fig cookbook:filé label "filé" cookbook:filet_knife label "filet knife" cookbook:filet_knife name "Filet Knife" cookbook:filet_knife type cookbook:cookbook/equipment cookbook:filet_knife url https://en.wikibooks.org/wiki/Cookbook:Filet_Knife cookbook:filo_dough label "filo dough" cookbook:filo label "filo" cookbook:fines_herbes label "fines herbes" cookbook:fines_herbes name "Fines Herbes" cookbook:fines_herbes recipeCategory category:spice_mix_recipes cookbook:fines_herbes type cookbook:ingredients cookbook:fines_herbes url https://en.wikibooks.org/wiki/Cookbook:Fines_Herbes cookbook:finland type cookbook:cuisines cookbook:finland type cookbook:cuisines_by_country cookbook:firecracker_burgers name "Firecracker Burgers" cookbook:firecracker_burgers recipeCategory category:american_recipes cookbook:firecracker_burgers recipeCategory category:bacon_recipes cookbook:firecracker_burgers recipeCategory category:cheese_recipes cookbook:firecracker_burgers recipeCategory category:chile_recipes cookbook:firecracker_burgers recipeCategory category:grilled_recipes cookbook:firecracker_burgers recipeCategory category:ground_beef_recipes cookbook:firecracker_burgers recipeCategory category:hamburger_recipes cookbook:firecracker_burgers recipeCuisine cookbook:cuisine_of_the_united_states cookbook:firecracker_burgers recipeCuisine cookbook:louisiana_creole_cuisine cookbook:firecracker_burgers recipeCuisine cookbook:new_england_cuisine cookbook:firecracker_burgers recipeIngredient "1-1 1/2 tsp cayenne pepper" cookbook:firecracker_burgers recipeIngredient "1/2 cup mayonnaise" cookbook:firecracker_burgers recipeIngredient "1/2 tsp freshly ground black pepper" cookbook:firecracker_burgers recipeIngredient "1/2 tsp salt" cookbook:firecracker_burgers recipeIngredient "1 pound ground chuck" cookbook:firecracker_burgers recipeIngredient "1 tsp Montreal Steak Seasoning" cookbook:firecracker_burgers recipeIngredient "2 chipotle chile in adobo, finely chopped" cookbook:firecracker_burgers recipeIngredient "4 slices pepper jack cheese" cookbook:firecracker_burgers recipeIngredient "8 slices bacon, crisp cooked" cookbook:firecracker_burgers recipeIngredient "Lettuce, tomato, and onion (optional)" cookbook:firecracker_burgers recipeIngredient "Olive oil" cookbook:firecracker_burgers recipeInstructions ["Combine mayo and chipotle. Refrigerate until needed.","Combine cayenne, salt, pepper, and seasoning. Set aside.","Form meat into 4 equal patties, about 1\/2 inch thick. Make an indentation in the center of each one and brush with olive oil.","Sprinkle patties on both sides with seasoning mixture. Set aside.","Preheat a chimney starter full of charcoal in the bottom of a kettle grill. Once hot, disperse evenly around the bottom of the grill.","Add burgers and grill, turning often, until desired "doneness" is achieved.","Place a slice of cheese on each patty once it comes off the grill. Serve with bacon, lettuce, tomato, and chipotle mayo on buns."] cookbook:firecracker_burgers type cookbook:recipes cookbook:firecracker_burgers url https://en.wikibooks.org/wiki/Cookbook:Firecracker_Burgers cookbook:firecracker_grilled_shrimp name "Firecracker Grilled Shrimp" cookbook:firecracker_grilled_shrimp recipeCategory category:chile_recipes cookbook:firecracker_grilled_shrimp recipeCategory category:grilled_recipes cookbook:firecracker_grilled_shrimp recipeCategory category:main_course_recipes cookbook:firecracker_grilled_shrimp recipeCategory category:shrimp_recipes cookbook:firecracker_grilled_shrimp recipeIngredient "1/2 recipe Firecracker Marinade" cookbook:firecracker_grilled_shrimp recipeIngredient "36 peeled deveined shrimp, 21/25 count" cookbook:firecracker_grilled_shrimp recipeIngredient "9 bamboo skewers, soaked in water for 30 minutes" cookbook:firecracker_grilled_shrimp recipeInstructions ["Pour marinade into a gallon size zip-top bag. Add shrimp and toss to coat. Refrigerate for at least 30 minutes.","Drain shrimp and discard remaining marinade. Thread 4 shrimp onto each skewer.","Preheat your charcoal grill using a chimney starter, not lighter fluid to medium high. Reapply the grate and add shrimp. Cook, turning often, until shrimp is pink and slightly charred.","Remove shrimp from skewers and discard skewers. Serve warm."] cookbook:firecracker_grilled_shrimp type cookbook:recipes cookbook:firecracker_grilled_shrimp url https://en.wikibooks.org/wiki/Cookbook:Firecracker_Grilled_Shrimp cookbook:firecracker_marinade label "firecracker marinade" cookbook:firecracker_marinade name "Firecracker Marinade" cookbook:firecracker_marinade recipeCategory category:chile_recipes cookbook:firecracker_marinade recipeCategory category:lemon_recipes cookbook:firecracker_marinade recipeCategory category:marinade_recipes cookbook:firecracker_marinade recipeCategory category:wine_recipes cookbook:firecracker_marinade recipeIngredient "1 1/2 tsp freshly ground black pepper" cookbook:firecracker_marinade recipeIngredient "1 1/2 tsp salt" cookbook:firecracker_marinade recipeIngredient "1/2 cup white wine" cookbook:firecracker_marinade recipeIngredient "1/4 cup extra-virgin olive oil" cookbook:firecracker_marinade recipeIngredient "1/4 cup unsalted butter, melted" cookbook:firecracker_marinade recipeIngredient "2 habanero chiles, stemmed" cookbook:firecracker_marinade recipeIngredient "2 tbs minced garlic" cookbook:firecracker_marinade recipeIngredient "Juice of two lemons" cookbook:firecracker_marinade recipeIngredient "Zest of one lemon, finely grated" cookbook:firecracker_marinade recipeInstructions ["Run everything in a blender until smooth. Keep refrigerated for up to 1 1\/2 weeks, and shake well before using."] cookbook:firecracker_marinade type cookbook:recipes cookbook:firecracker_marinade url https://en.wikibooks.org/wiki/Cookbook:Firecracker_Marinade cookbook:firecracker_ribs name "Firecracker Ribs" cookbook:firecracker_ribs recipeCategory category:braised_recipes cookbook:firecracker_ribs recipeCategory category:pork_recipes cookbook:firecracker_ribs recipeCategory category:wine_recipes cookbook:firecracker_ribs recipeIngredient "1/4 cup Firecracker Rub" cookbook:firecracker_ribs recipeIngredient "1 cup white wine" cookbook:firecracker_ribs recipeIngredient "1 slab pork spareribs" cookbook:firecracker_ribs recipeIngredient "2 tbsp cider vinegar" cookbook:firecracker_ribs recipeIngredient "2 tbsp honey" cookbook:firecracker_ribs recipeIngredient "2 tbsp soy sauce" cookbook:firecracker_ribs recipeIngredient "2 tbsp Worcestershire sauce" cookbook:firecracker_ribs recipeIngredient "Several drops liquid smoke" cookbook:firecracker_ribs recipeInstructions ["Season ribs with rub and refrigerate for at least 1 hour.","Preheat oven to 225\u00b0F (110C).","Combine liquid ingredients.","Place ribs in a large foil pouch, pour in liquid mixture and seal pouch.","Bake at 225\u00b0F (110C) for 5-6 hours.","Remove ribs from pouches and set aside. Save liquid.","Reduce liquid by half over high heat then lightly brush some reduction on top of ribs and place under a preheated broiler. Watch carefully and remove when nicely browned.","Rest 15 minutes; serve."] cookbook:firecracker_ribs type cookbook:recipes cookbook:firecracker_ribs url https://en.wikibooks.org/wiki/Cookbook:Firecracker_Ribs cookbook:firecracker_rub label "firecracker rub" cookbook:firecracker_rub name "Firecracker Rub" cookbook:firecracker_rub recipeCategory category:chile_recipes cookbook:firecracker_rub recipeCategory category:spice_mix_recipes cookbook:firecracker_rub recipeIngredient "1/2 cup dried rosemary" cookbook:firecracker_rub recipeIngredient "1/4 cup black pepper" cookbook:firecracker_rub recipeIngredient "1/4 cup cayenne pepper" cookbook:firecracker_rub recipeIngredient "1/4 cup ground coriander" cookbook:firecracker_rub recipeIngredient "1/4 cup salt" cookbook:firecracker_rub recipeIngredient "1 cup smoked paprika" cookbook:firecracker_rub recipeIngredient "3/4 cup dark brown sugar" cookbook:firecracker_rub recipeIngredient "3 tbsp granulated garlic" cookbook:firecracker_rub recipeInstructions ["Combine all ingredients in an airtight container."] cookbook:firecracker_rub type cookbook:recipes cookbook:firecracker_rub url https://en.wikibooks.org/wiki/Cookbook:Firecracker_Rub cookbook:fireweed_scones label "fireweed scones" cookbook:fireweed_scones name "Fireweed Scones" cookbook:fireweed_scones recipeCategory category:scone_recipes cookbook:fireweed_scones recipeIngredient "½ cup fireweed blossoms" cookbook:fireweed_scones recipeIngredient "¼ cup sugar" cookbook:fireweed_scones recipeIngredient "½ teaspoon baking soda" cookbook:fireweed_scones recipeIngredient "½ teaspoon salt" cookbook:fireweed_scones recipeIngredient "1 cup rice or white wine vinegar" cookbook:fireweed_scones recipeIngredient "1 cup sour cream" cookbook:fireweed_scones recipeIngredient "1 egg yolk" cookbook:fireweed_scones recipeIngredient "2 cups fireweed blossoms and buds" cookbook:fireweed_scones recipeIngredient "2 cups flour" cookbook:fireweed_scones recipeIngredient "2 teaspoons baking powder" cookbook:fireweed_scones recipeIngredient "5 tablespoons butter" cookbook:fireweed_scones recipeInstructions ["Mix dry ingredients together.","Cut the butter into five pieces and cut into dry ingredients until crumbly.","Mix sour cream and egg yolk together and mix with dry ingredients until all ingredients are combined. Dough will be sticky.","Turn out onto a floured surface and sprinkle blossoms on top.","Knead lightly (only about 10 times) to mix flowers in.","Pat out into a square about \u00be inch thick.","Cut into four squares and cut each square diagonally to make eight scones.","Bake at {{#invoke:temperature|f|400}} for 12 to 15 minutes.","{{cite web |author=Utah State University Cooperative Extension |date=2011 |title=Fireweed |website=Range Plants of Utah |url=http:\/\/extension.usu.edu\/rangeplants\/htm\/fireweed\/ |archivedate=30 October 2015 |archiveurl=http:\/\/web.archive.org\/web\/20151030065950\/http:\/\/extension.usu.edu\/rangeplants\/htm\/fireweed\/ }}","{{cite web |last=Shebitz |first=Daniela |date=16 April 2003 |title=Plant data sheet |publisher=University of Washington, College of Forest Resources |url=http:\/\/depts.washington.edu\/propplnt\/Plants\/epilobium.htm }}","{{cite web |last1=Dinstel |first1=Roxie Rodgers |last2=Shallcross |first2=Leslie |date=February 2014 |title=Fireweed |website=Cooperative Extension Service |publisher=University of Alaska Fairbanks, Extension Faculty Health, Home and Family Development |url=http:\/\/www.uaf.edu\/ces\/pubs\/catalog\/detail\/index.xml?id=449 }}"] cookbook:fireweed_scones type cookbook:recipes cookbook:fireweed_scones url https://en.wikibooks.org/wiki/Cookbook:Fireweed_Scones cookbook:fish_and_chips difficulty 2 cookbook:fish_and_chips label "fish and chips" cookbook:fish_and_chips name "Fish and Chips" cookbook:fish_and_chips recipeCategory category:deep_fried_recipes cookbook:fish_and_chips recipeCategory category:easy_recipes cookbook:fish_and_chips recipeCategory category:english_recipes cookbook:fish_and_chips recipeCategory category:fish_recipes cookbook:fish_and_chips recipeCategory category:potato_recipes cookbook:fish_and_chips recipeCategory category:recipes_with_images cookbook:fish_and_chips recipeCategory category:recipes_with_metric_units cookbook:fish_and_chips recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:fish_and_chips recipeFoodstuff cookbook:egg cookbook:fish_and_chips recipeFoodstuff cookbook:onion cookbook:fish_and_chips recipeFoodstuff cookbook:pickle cookbook:fish_and_chips recipeFoodstuff cookbook:potato cookbook:fish_and_chips recipeFoodstuff cookbook:salt cookbook:fish_and_chips recipeFoodstuff cookbook:vegetable_oil cookbook:fish_and_chips recipeFoodstuff cookbook:vinegar cookbook:fish_and_chips recipeIngredient "125g/4oz corn flour" cookbook:fish_and_chips recipeIngredient "125g/4oz plain flour" cookbook:fish_and_chips recipeIngredient "1 lemon, wedged" cookbook:fish_and_chips recipeIngredient "1 litre/1¾ pint vegetable oil for deep-frying" cookbook:fish_and_chips recipeIngredient "4 cod/haddock/monkfish (or any other suitable flaky fish) fillets" cookbook:fish_and_chips recipeIngredient "4 White Potatoes, Maris Piper preferably" cookbook:fish_and_chips recipeIngredient "Enough cold water to form a batter" cookbook:fish_and_chips recipeIngredient "Salt" cookbook:fish_and_chips recipeIngredient "Sea salt" cookbook:fish_and_chips recipeIngredient "Sprig of parsley, to garnish" cookbook:fish_and_chips recipeIngredient "Vinegar" cookbook:fish_and_chips recipeInstructions ["Preheat the vegetable oil in a deep fryer to 180C\/350F, or until a cube of bread browns in 15 seconds when added to the oil.","Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden.","Drain on kitchen paper. Sprinkle with sea salt and keep warm.","In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.","Cut the monkfish into thick slices, then coat in the batter.","Cook the fish in batches, in the hot oil for 5-6 minutes, depending on the size of the fish.","Remove and drain on kitchen paper.","Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. Or for a fun, traditional twist place the fried fish and chips on brown paper or newsprint.","Top with salt and\/or vinegar.","Also can be served with pickles, pickled onions, tartar sauce, pickled eggs, and mushy peas."] cookbook:fish_and_chips recipeYield 4 cookbook:fish_and_chips totalTime "30 minutes" cookbook:fish_and_chips type cookbook:recipes cookbook:fish_and_chips url https://en.wikibooks.org/wiki/Cookbook:Fish_and_Chips cookbook:fish_biryani difficulty 1 cookbook:fish_biryani name "Fish Biryani" cookbook:fish_biryani recipeCategory category:fish_recipes cookbook:fish_biryani recipeCategory category:recipes_with_metric_units cookbook:fish_biryani recipeCategory category:very_easy_recipes cookbook:fish_biryani recipeCookingTechnique cookbook:boiling cookbook:fish_biryani recipeFoodstuff cookbook:fish cookbook:fish_biryani recipeFoodstuff cookbook:garlic cookbook:fish_biryani recipeFoodstuff cookbook:lemon cookbook:fish_biryani recipeFoodstuff cookbook:oil_and_fat cookbook:fish_biryani recipeFoodstuff cookbook:onion cookbook:fish_biryani recipeFoodstuff cookbook:potato cookbook:fish_biryani recipeFoodstuff cookbook:rice cookbook:fish_biryani recipeFoodstuff cookbook:salt cookbook:fish_biryani recipeFoodstuff cookbook:tomato cookbook:fish_biryani recipeFoodstuff cookbook:yogurt cookbook:fish_biryani recipeIngredient "1/2 cup ghee" cookbook:fish_biryani recipeIngredient "1/2 teaspoon crushed jeera (cumin)" cookbook:fish_biryani recipeIngredient "1/2 teaspoon turmeric" cookbook:fish_biryani recipeIngredient "1 cup oil" cookbook:fish_biryani recipeIngredient "1 kg fish" cookbook:fish_biryani recipeIngredient "1 teaspoon crushed dhania seeds (coriander)" cookbook:fish_biryani recipeIngredient "1 teaspoon jeera (cumin)" cookbook:fish_biryani recipeIngredient "1 teaspoon oil" cookbook:fish_biryani recipeIngredient "1 teaspoon salt" cookbook:fish_biryani recipeIngredient "1 teaspoon tomato puree" cookbook:fish_biryani recipeIngredient "1 teaspoon turmeric" cookbook:fish_biryani recipeIngredient "1 tomato - grated" cookbook:fish_biryani recipeIngredient "2-3 teaspoon fresh ground red chillies" cookbook:fish_biryani recipeIngredient "2 cups masoor (red or pink lentils) - boiled" cookbook:fish_biryani recipeIngredient "2 cups rice - boiled" cookbook:fish_biryani recipeIngredient "2 onions - grated" cookbook:fish_biryani recipeIngredient "4 elachi (green cardamom) pods" cookbook:fish_biryani recipeIngredient "4 whole green chillies" cookbook:fish_biryani recipeIngredient "8 cloves garlic" cookbook:fish_biryani recipeIngredient "8 small potatoes" cookbook:fish_biryani recipeIngredient "cup yoghurt" cookbook:fish_biryani recipeIngredient "Few cloves, whole peppers, tuj pieces" cookbook:fish_biryani recipeIngredient "Juice of 1 lemon" cookbook:fish_biryani recipeInstructions ["1. Pound or blend asterisk marked ingredients together, then mix into rest of ingredients. Smear fish slices with marinade and refrigerate for an hour.","2. boil masoor and rice separately","3. Fry onions in 1\/2 oil and when golden in color strain out extra oil. Add 1\/2 oil in to the ghee and fry the patties. Keep aside oils in which onions etc. were fried","4. Fry fish in separate oil","5. In a deep bowl add yoghurt, grated tomato, spices and fried onions ( reserve 1 teaspoon of onion for top of rice). Dip fried fish in the marinade for a few minutes. I a large flat bottomed pot, pour the oils that were left aside in which excess oil was poured, add the remaining ghee and oil, the sprinkle some masoor over it.","6. Arrange fish slices and all marinade over masoor and oil\/ghee. Cover with rest of masoor.","7. Arrange patties over masoor and finally cover the rice. Sprinkle top of rice with the reserved fried onion and hot with ghee.","8. Sprinkle 1\/4 cup water over rice, close lid tightly and put on heat. when pot starts sizzling lower heat and simmer for 30-40 minutes."] cookbook:fish_biryani recipeYield 6-8 cookbook:fish_biryani totalTime "120 minutes" cookbook:fish_biryani type cookbook:recipes cookbook:fish_biryani url https://en.wikibooks.org/wiki/Cookbook:Fish_Biryani cookbook:fish_broth label "fish broth" cookbook:fisherman's_casserole difficulty 2 cookbook:fisherman's_casserole name "Fisherman's casserole" cookbook:fisherman's_casserole recipeCategory category:american_recipes cookbook:fisherman's_casserole recipeCategory category:baked_recipes cookbook:fisherman's_casserole recipeCategory category:casserole_recipes cookbook:fisherman's_casserole recipeCategory category:cheese_recipes cookbook:fisherman\'s_casserole recipeCategory category:easy_recipes cookbook:fisherman's_casserole recipeCategory category:fish_recipes cookbook:fisherman's_casserole recipeCategory category:main_course_recipes cookbook:fisherman's_casserole recipeCategory category:pasta_recipes cookbook:fisherman's_casserole recipeCategory category:salmon_recipes cookbook:fisherman's_casserole recipeCookingTechnique cookbook:baking cookbook:fisherman's_casserole recipeCookingTechnique cookbook:chopping cookbook:fisherman's_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:fisherman's_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:fisherman's_casserole recipeCuisine cookbook:new_england_cuisine cookbook:fisherman's_casserole recipeEquipment cookbook:oven cookbook:fisherman's_casserole recipeFoodstuff cookbook:bread_crumb cookbook:fisherman's_casserole recipeFoodstuff cookbook:butter cookbook:fisherman's_casserole recipeFoodstuff cookbook:celery cookbook:fisherman's_casserole recipeFoodstuff cookbook:cheddar_cheese cookbook:fisherman's_casserole recipeFoodstuff cookbook:macaroni cookbook:fisherman's_casserole recipeFoodstuff cookbook:milk cookbook:fisherman's_casserole recipeFoodstuff cookbook:mustard cookbook:fisherman's_casserole recipeFoodstuff cookbook:onion cookbook:fisherman's_casserole recipeFoodstuff cookbook:pea cookbook:fisherman's_casserole recipeFoodstuff cookbook:salmon cookbook:fisherman's_casserole recipeFoodstuff cookbook:salt cookbook:fisherman's_casserole recipeIngredient "½ cup chopped onion" cookbook:fisherman's_casserole recipeIngredient "½ pound grated cheddar cheese" cookbook:fisherman's_casserole recipeIngredient "½ teaspoon dry mustard" cookbook:fisherman's_casserole recipeIngredient "1 10¾-ounce can cream of celery soup" cookbook:fisherman's_casserole recipeIngredient "1 14¾-ounce can salmon" cookbook:fisherman's_casserole recipeIngredient "1 8-ounce bag frozen peas" cookbook:fisherman's_casserole recipeIngredient "1 8-ounce package macaroni" cookbook:fisherman's_casserole recipeIngredient "1 cup bread crumbs" cookbook:fisherman's_casserole recipeIngredient "1 teaspoon salt" cookbook:fisherman's_casserole recipeIngredient "2 tablespoons butter, melted" cookbook:fisherman's_casserole recipeIngredient "⅔ cup milk" cookbook:fisherman's_casserole recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C).","Cook macaroni according to package directions; drain.","In a large bowl, combine cheese, macaroni, milk, dry mustard, onion, soup, and salt.","Add salmon and frozen peas.","Place in a greased 9- by 13-inch pan.","Cover mixture with bread crumbs; drizzle with melted butter.","Bake for 45 minutes."] cookbook:fisherman's_casserole recipeYield 8 cookbook:fisherman's_casserole totalTime "1 hour+" cookbook:fisherman's_casserole type cookbook:recipes cookbook:fisherman\'s_casserole type cookbook:recipes cookbook:fisherman's_casserole url https://en.wikibooks.org/wiki/Cookbook:Fisherman's_casserole cookbook:fish label "carp fish" cookbook:fish label "fish" cookbook:fish label "herrings, pilchards or mackerel" cookbook:fish label "mackerel" cookbook:fish label "salted fish" cookbook:fish label "white fish" cookbook:fish name "Fish" cookbook:fish_pie name "Fish Pie" cookbook:fish_pie recipeCategory category:baked_recipes cookbook:fish_pie recipeCategory category:casserole_recipes cookbook:fish_pie recipeCategory category:pie_recipes cookbook:fish_pie recipeCategory category:potato_recipes cookbook:fish_pie recipeCategory category:recipes_with_metric_units cookbook:fish_pie recipeCategory category:seafood_recipes cookbook:fish_pie recipeFoodstuff cookbook:bay_leaf cookbook:fish_pie recipeFoodstuff cookbook:butter cookbook:fish_pie recipeFoodstuff cookbook:cream cookbook:fish_pie recipeFoodstuff cookbook:milk cookbook:fish_pie recipeFoodstuff cookbook:mussel cookbook:fish_pie recipeFoodstuff cookbook:nutmeg cookbook:fish_pie recipeFoodstuff cookbook:potato cookbook:fish_pie recipeFoodstuff cookbook:salmon cookbook:fish_pie recipeFoodstuff cookbook:scallop cookbook:fish_pie recipeFoodstuff cookbook:shrimp cookbook:fish_pie recipeIngredient "¼ Pt (150 ml) fresh single cream" cookbook:fish_pie recipeIngredient "100 g mussels" cookbook:fish_pie recipeIngredient "100 g prawns" cookbook:fish_pie recipeIngredient "200 g of fresh salmon" cookbook:fish_pie recipeIngredient "200 g of smoked haddock" cookbook:fish_pie recipeIngredient "2 bay leaves" cookbook:fish_pie recipeIngredient "2 lb (1 kg) potatoes" cookbook:fish_pie recipeIngredient "50 g Ementhaler or Appenzeller cheese, grated." cookbook:fish_pie recipeIngredient "5 scallops" cookbook:fish_pie recipeIngredient "butter" cookbook:fish_pie recipeIngredient "milk" cookbook:fish_pie recipeIngredient "nutmeg" cookbook:fish_pie recipeInstructions ["Take all the fish and place it all in a saucepan with sufficient milk so that the fish is submerged.","Add the bay leaf and a pinch of salt","Poach on a low heat for about 5 minutes","Remove the fish from the pan, skin the haddock and the salmon, and flake, using a fork, into pieces.","Return to the milk and set aside.","Peel and boil the potatoes until they are soft enough to mash. This will take at least 20 minutes of boiling, otherwise the mash may remain lumpy (''and who wants lumpy mash !!??'')","The potato needs to be mashed very well indeed, and for this I personally recommend an electric whisk after the initial crushing of the potatoes.","Pour some of the milk into the potatoes so that the taste of fish infuses into it.","The mash should not get too runny, but add some of the cream and grate some nutmeg into the potato as well.","Now put the cooked fish into the bottom of an oven-proof dish, with any remaining milk sauce. The dish should not be too large as it is nice to build a couple of layers of the fish, rather than lay it out in one layer. Once you have done this, pat the fish gently down a little so that it is slightly compacted.","Now spread the mashed potato over the top of the fish to a height of about 1\u00bd inches (38mm) making sure it is flat, and not piled up in the middle. Using a fork, ridge the top of the potato as this will make it colour up nicely in the oven.","At this stage, if you want, add the grated cheese over the potato, and if you are feeling artistic, decorate the top of the pie with some large peeled prawns around the edge of the fish, and maybe a decoration in the middle.","Place the pie in the oven at 220\u00b0C and leave for about 30 minutes or so, until the top of the potato\/grated cheese is nicely coloured and the potato is bubbling nicely.","Remove from the oven and serve immediately."] cookbook:fish_pie type cookbook:recipes cookbook:fish_pie url https://en.wikibooks.org/wiki/Cookbook:Fish_Pie cookbook:fish recipeCategory category:freshwater_fish cookbook:fish recipeCategory category:saltwater_fish cookbook:fish recipeCategory category:seafood cookbook:fish_sauce label "fish sauce" cookbook:fish_sauce label "jeot gal" cookbook:fish_sauce label "nam pla" cookbook:fish_sauce label "nước mắm" cookbook:fish_sauce name "Fish sauce" cookbook:fish_sauce name "Fish Sauce" cookbook:fish_sauce type cookbook:ingredients cookbook:fish_sauce url https://en.wikibooks.org/wiki/Cookbook:Fish_sauce cookbook:fish_sauce url https://en.wikibooks.org/wiki/Cookbook:Fish_Sauce cookbook:fish_sauce_(vegan) difficulty 1 cookbook:fish_sauce_(vegan) label "fish sauce (vegan)" cookbook:fish_sauce_(vegan) label "vegan fish sauce" cookbook:fish_sauce_(vegan) name "Fish Sauce (Vegan)" cookbook:fish_sauce_(vegan) recipeCategory category:boiled_recipes cookbook:fish_sauce_(vegan) recipeCategory category:sauce_recipes cookbook:fish_sauce_(vegan) recipeCategory category:vegan_recipes cookbook:fish_sauce_(vegan) recipeCategory category:very_easy_recipes cookbook:fish_sauce_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:fish_sauce_(vegan) recipeFoodstuff cookbook:garlic cookbook:fish_sauce_(vegan) recipeFoodstuff cookbook:pepper cookbook:fish_sauce_(vegan) recipeFoodstuff cookbook:seaweed cookbook:fish_sauce_(vegan) recipeFoodstuff cookbook:soy_sauce cookbook:fish_sauce_(vegan) recipeIngredient "1 1/2 cup shredded dried seaweed" cookbook:fish_sauce_(vegan) recipeIngredient "1 1/2 tbsp. black peppercorns" cookbook:fish_sauce_(vegan) recipeIngredient "1/2 cup dark Chinese soy sauce" cookbook:fish_sauce_(vegan) recipeIngredient "3 very large cloves garlic, crushed but not peeled." cookbook:fish_sauce_(vegan) recipeIngredient "4 cups water" cookbook:fish_sauce_(vegan) recipeIngredient "Extra boiling water as needed" cookbook:fish_sauce_(vegan) recipeInstructions ["Place the seaweed in a pot and add 4 cups of water.","Bring to a boil, then turn down the heat to keep it bubbling along.","Cook for 20 minutes.","Add the rest of the ingredients and enough water to make about 6 cups total in the pot.","Bring back to a boil, then boil fairly high for at least 1\/2 hour.","At that point, begin to taste (just a little, though--it's strong).","When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.","Strain through fine mesh or a coffee filter and allow to cool."] cookbook:fish_sauce_(vegan) recipeYield 3 cups cookbook:fish_sauce_(vegan) totalTime "1&ndash;1 1/2 hours" cookbook:fish_sauce_(vegan) type cookbook:recipes cookbook:fish_sauce_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Fish_Sauce_(Vegan) cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) label "''matelote de poissons d'alsace ''" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) name "Fish Stew of Alsace (Matelote de poissons d'Alsace)" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) name "FIsh Stew of Alsace (Matelote de poissons d'Alsace)" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) name "Matelote de poissons d'Alsace" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeCategory category:alsatian_recipes cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeCategory category:fish_recipes cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeCategory category:french_recipes cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeCuisine cookbook:cuisine_of_france cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "½ cup cream" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "½ lb eel" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 bouquet garni" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 clove garlic" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 cup Riesling," cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 lb filet of carp" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 lb filet of perch" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 lb filet of pike," cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 oz butter" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 oz flour" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "1 oz sugar" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "2 shallots" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "3½ lbs fish ready to cook as follows:" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "4 oz. (½ cup) grelot onions (may substitute Mexican green onions)" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "4 oz. (½ cup) white mushrooms, fresh" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "6 crayfish" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "salt and pepper" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeIngredient "The heads and tails to make a fumet" cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeInstructions ["Wash the fish and remove any remaining debris. Cut the fish into 2 oz pieces approximately. #Place in a buttered baking dish","Add the finely minced shallots. Salt lightly.","Prepare a fumet with the fish heads and tails, the Riesling, 1quart water, the bouquet garni and the garlic, salt and pepper.","Simmer for 30 mins.","Strain the boiling fish stock over the pieces of fish in the baking dish Cover with aluminum foil.","Place in the oven at 450\u00baF. Bake for 10 minutes Remove from the oven.","Place the stock in a casserole or a cocotte en fonte (Dutch oven). Mix the butter with the flour. Add this to the liquid, stirring well to avoid lumps. Reduce to the desired thickness","Add the cr\u00e8me fra\u00eeche and heat gently until it comes to the boil. Stop the cooking and strain through a chinois","Arrange the pieces of fish on a well-heated plate and coat with sauce.","Saut\u00e9 the onions and mushrooms","Add this mixture to the plate with a few cro\u00fbtons rubbed with garlic","Add one crayfish per plate","Sprinkle with chopped parsley."] cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) recipeNotes "* As an accompaniment, serve ''Nouilles fra\u00eeches \u00e0 l'Alsacienne'' (fresh Alsatian noodles), or steamed potatoes. * A dry Riesling will enhance the flavour of the different fishes. " cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) type cookbook:recipes cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) url https://en.wikibooks.org/wiki/Cookbook:Fish_Stew_of_Alsace_(Matelote_de_poissons_d'Alsace) cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) url https://en.wikibooks.org/wiki/Cookbook:FIsh_Stew_of_Alsace_(Matelote_de_poissons_d'Alsace) cookbook:fish_stew_of_alsace_(matelote_de_poissons_d'alsace) url https://en.wikibooks.org/wiki/Cookbook:Matelote_de_poissons_d'Alsace cookbook:fish_stew_of_alsace_(matelote_de_poissons_d\'alsace) recipeCategory category:alsatian_recipes cookbook:fish_stew_of_alsace_(matelote_de_poissons_d\'alsace) recipeCategory category:fish_recipes cookbook:fish_stew_of_alsace_(matelote_de_poissons_d\'alsace) recipeCategory category:french_recipes cookbook:fish_stew_of_alsace_(matelote_de_poissons_d\'alsace) recipeCuisine cookbook:cuisine_of_france cookbook:fish_stew_of_alsace_(matelote_de_poissons_d\'alsace) type cookbook:recipes cookbook:fish_sticks name "Fish Sticks" cookbook:fish_sticks recipeCategory category:deep_fried_recipes cookbook:fish_sticks recipeCategory category:fish_recipes cookbook:fish_sticks recipeCategory category:main_course_recipes cookbook:fish_sticks recipeIngredient "1 pound cod, haddock, or tilapia fillets, cut in half" cookbook:fish_sticks recipeIngredient "1 tbsp black pepper" cookbook:fish_sticks recipeIngredient "1 tbsp cayenne pepper" cookbook:fish_sticks recipeIngredient "1 tbsp salt" cookbook:fish_sticks recipeIngredient "2 tbsp smoked paprika" cookbook:fish_sticks recipeIngredient "Cornmeal as needed" cookbook:fish_sticks recipeIngredient "Freshly squeezed lemon juice, as needed" cookbook:fish_sticks recipeIngredient "Oil for deep frying" cookbook:fish_sticks recipeInstructions ["Combine all dry seasonings. Set aside.","Dip fish in lemon juice then season with seasoning mixture then dredge in cornmeal.","Heat oil to 375\u00b0. Fry fish in batches for 3 minutes. Drain on a cooling rack.","Cut into one strip. If inside is underdone, finish in a 350\u00b0 oven, '''''not''''' in the oil. Serve."] cookbook:fish_sticks type cookbook:recipes cookbook:fish_sticks url https://en.wikibooks.org/wiki/Cookbook:Fish_Sticks cookbook:fish_stock_(fumet_de_poisson) name "Fish Stock (Fumet de poisson)" cookbook:fish_stock_(fumet_de_poisson) name "Fumet de poisson" cookbook:fish_stock_(fumet_de_poisson) recipeCategory category:boiled_recipes cookbook:fish_stock_(fumet_de_poisson) recipeCategory category:fish_recipes cookbook:fish_stock_(fumet_de_poisson) recipeCategory category:french_recipes cookbook:fish_stock_(fumet_de_poisson) recipeCategory category:stock_recipes cookbook:fish_stock_(fumet_de_poisson) recipeCuisine cookbook:cuisine_of_france cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "1/3 cup leeks or green onions including green part, sliced and thoroughly washed" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "1 bay leaf" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "1 cup dry white wine" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "1 cup onions, coarsely chopped" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "1 tsp. salt" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "2 quarts water" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "2 sprigs fresh thyme, OR ½ tsp. dried" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "3/4 cup celery with leaves, coarsely chopped" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "3 lb. fish trimmings<ref>The heads, tails and bones of any firm white fish such as flounder, whiting or halibut.</ref>" cookbook:fish_stock_(fumet_de_poisson) recipeIngredient "3 whole black peppercorns" cookbook:fish_stock_(fumet_de_poisson) recipeInstructions ["Wash the fish trimmings. Drain and mash with the back of a large spoon.","Place the fish in a stockpot and add the water.","Bring to a simmer and simmer for 5 minutes, skimming off any scum.","Add the vegetables and seasonings.","Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.","Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.","Strain through a sieve lined with a double layer of dampened cheesecloth.","Cool to room temperature and freeze or it may be refrigerated for 2 or 3 days."] cookbook:fish_stock_(fumet_de_poisson) type cookbook:recipes cookbook:fish_stock_(fumet_de_poisson) url https://en.wikibooks.org/wiki/Cookbook:Fish_Stock_(Fumet_de_poisson) cookbook:fish_stock_(fumet_de_poisson) url https://en.wikibooks.org/wiki/Cookbook:Fumet_de_poisson cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) name "Fish Topped with Salsa of Tipitapa (Pescado a la Tipitapa)" cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) name "Pescado Tipitapa" cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeCategory category:baked_recipes cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeCategory category:central_american_recipes cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeCategory category:fish_recipes cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeCategory category:main_course_recipes cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeCategory category:pan_fried_recipes cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeCategory category:salsa_recipes cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeFoodstuff cookbook:fish cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeFoodstuff cookbook:olive_oil cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeIngredient "5 spoonfuls virgin olive oil" cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeIngredient "whole 8oz - 1lb (225g - 450g) carp fish" cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) recipeInstructions ["Fry half a yellow onion (vidalia onions are okay but purple or white onions are also acceptable).","When the onion is transparent, add a 3 ounces tomato cut in rings and cook for five minutes then add a drop or two of vinegar and a pinch of brown sugar. Let it cook for a few more minutes and save.","Use a carp fish (8 ounces to 1 pound) per serving. The fish must be fresh and the skin clean of scales but intact. The contents of the fish must be emptied (abdominal clean up). It is possible to use previously frozen fish but fresh unfrozen catch is preferable.","In five spoonfuls of virgin olive oil (to substitute Nicaraguan virgin oils) or the same amount of your favorite cooking oil that is already heated, fry one side of the fish until the skin is crispy (approximately 7 minutes per side) then put in the oven on pan with rack to cook at 350\u00b0F (175\u00b0C) during 15 minutes.","Let the fish cool, then salt as wanted and return to its pan. Fry again for 3 minutes each side low flame while re-heating the salsa, then add the salsa on top and serve."] cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) type cookbook:recipes cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) url https://en.wikibooks.org/wiki/Cookbook:Fish_Topped_with_Salsa_of_Tipitapa_(Pescado_a_la_Tipitapa) cookbook:fish_topped_with_salsa_of_tipitapa_(pescado_a_la_tipitapa) url https://en.wikibooks.org/wiki/Cookbook:Pescado_Tipitapa cookbook:fish type cookbook:ingredients cookbook:fish type cookbook:seafood cookbook:fish url https://en.wikibooks.org/wiki/Cookbook:Fish cookbook:five_spice_powder label "chinese five spice" cookbook:five_spice_powder label "chinese five spice powder" cookbook:five_spice_powder label "five spice" cookbook:five_spice_powder label "five spice powder" cookbook:five_spice_powder name "Five Spice Powder" cookbook:five_spice_powder recipeCategory category:recipes cookbook:five_spice_powder recipeCategory category:spice_mix_recipes cookbook:five_spice_powder recipeIngredient "1/2 tsp ground cloves" cookbook:five_spice_powder recipeIngredient "1 tablespoon ground cinnamon" cookbook:five_spice_powder recipeIngredient "1 tablespoon ground fennel" cookbook:five_spice_powder recipeIngredient "2 teaspoons Szechuan peppercorns" cookbook:five_spice_powder recipeIngredient "8 star anise pods" cookbook:five_spice_powder recipeInstructions ["Roast two teaspoons of Szechuan peppercorns in a dry frypan for about three minutes.","Grind the peppercorns in a pepper grinder or coffee grinder together with 8 star anise pods.","Strain the ground spices to remove any larger bits.","Mix together 1\/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.","Grind the completed mixture until it is a very fine powder.","Use sparingly, as it is extremely pungent."] cookbook:five_spice_powder type cookbook:ingredients cookbook:five_spice_powder url https://en.wikibooks.org/wiki/Cookbook:Five_Spice_Powder cookbook:flaky_pie_crust difficulty 3 cookbook:flaky_pie_crust label "flaky pie crust" cookbook:flaky_pie_crust label "pastry shell" cookbook:flaky_pie_crust name "Flaky Pie Crust" cookbook:flaky_pie_crust recipeCategory category:baking_recipes cookbook:flaky_pie_crust recipeCategory category:medium_difficulty_recipes cookbook:flaky_pie_crust recipeCategory category:pastry_recipes cookbook:flaky_pie_crust recipeCategory category:recipes_with_images cookbook:flaky_pie_crust recipeCategory category:recipes_with_metric_units cookbook:flaky_pie_crust recipeCategory category:vegetarian_recipes cookbook:flaky_pie_crust recipeEquipment cookbook:pastry_blender cookbook:flaky_pie_crust recipeEquipment cookbook:spatula cookbook:flaky_pie_crust recipeFoodstuff cookbook:butter cookbook:flaky_pie_crust recipeFoodstuff cookbook:flour cookbook:flaky_pie_crust recipeFoodstuff cookbook:salt cookbook:flaky_pie_crust recipeFoodstuff cookbook:sugar cookbook:flaky_pie_crust recipeIngredient "225 grams (1 cup cold) butter" cookbook:flaky_pie_crust recipeIngredient "310 grams (2 1/2 cups) flour" cookbook:flaky_pie_crust recipeIngredient "4 grams (1 teaspoon) sugar (optional)" cookbook:flaky_pie_crust recipeIngredient "6 grams (1 teaspoon) salt" cookbook:flaky_pie_crust recipeIngredient "95 ml (1/3 cup plus 1 Tablespoon) cold water" cookbook:flaky_pie_crust recipeInstructions ["Whisk flour, salt and sugar together in a deep bowl.","Cut the butter into small pieces and add to the flour mixture.","Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.","Add cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.","Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough.","Chill the dough for 10-20 minutes.","Cut the dough evenly in half.","On a lightly floured board, roll each half out until it will cover a 20 cm (9 inch) pie dish, with about 2 cm (3\/4" inch) overhang.","Lay the bottom crust in the pie dish, ensuring that there are no gaps between the crust and the bottom of the dish.","Fill the crust with the pie filling.","Place the top crust on top, leaving equal overhang on all sides.","Cut the overhang to about 2 cm (3\/4" inch) all around the pie.","Working around the pie, hold the bottom and top crust overhangs together and tuck the combined overhang into the pie dish behind the bottom crust.","With the forefinger and thumb of each hand, pinch the ridge formed by the tuck into a decorative edge, or press this ridge with a fork.","Brush the top of the pie with milk, and sprinkle with sugar.","Cut vents in the top crust so that steam can escape.","For a fruit pie, bake on the lower-middle rack of an oven at 220 \u00b0C (425 degress Fahrenheit) for 30 minutes to set the crust, then at 180 \u00b0C (350 degreess Fahrenheit) for 30 minutes to cook the filling."] cookbook:flaky_pie_crust recipeYield 1-2 cookbook:flaky_pie_crust#to_form_a_covered_pie label "flaky pie crust" cookbook:flaky_pie_crust totalTime "prep: 30 minutes, baking: 1 hour" cookbook:flaky_pie_crust type cookbook:recipes cookbook:flaky_pie_crust url https://en.wikibooks.org/wiki/Cookbook:Flaky_Pie_Crust cookbook:flamenco_eggs label "flamenco eggs (huevos a la flamenca)" cookbook:flammekueche label "flammekueche" cookbook:flammekueche name "Flammekueche" cookbook:flammekueche name "Tarte flambée" cookbook:flammekueche recipeCategory category:alsatian_recipes cookbook:flammekueche recipeCategory category:appetizer_recipes cookbook:flammekueche recipeCategory category:bacon_recipes cookbook:flammekueche recipeCategory category:baking_recipes cookbook:flammekueche recipeCategory category:dairy_recipes cookbook:flammekueche recipeCategory category:french_recipes cookbook:flammekueche recipeCategory category:recipes_with_metric_units cookbook:flammekueche recipeCuisine cookbook:cuisine_of_france cookbook:flammekueche recipeInstructions ["Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.","When the starter is light and bubbly, mix the beer and milk into the mixture.","Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.","Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.","Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.","While the dough is rising, heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.","Combine the cr\u00e8me fra\u00eeche, salt, pepper, and nutmeg. Add the cooled onion.","Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.","Preheat the oven to 450 degrees F (220 deg C) (or as hot as it will go) If using a pizza stone, preheat the oven for at least 30 minutes.","Lightly oil a 14 x 16 inch (35 x 40 cm) baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. If using a pizza stone you may roll the dough onto a sheet of parchment paper.","Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.","Bake for 4 to 20 minutes depending on oven temp. Tart should is lightly browned & bubbling. Burned\/blackened edges are traditional. Serve very hot."] cookbook:flammekueche type cookbook:recipes cookbook:flammekueche url https://en.wikibooks.org/wiki/Cookbook:Flammekueche cookbook:flammekueche url https://en.wikibooks.org/wiki/Cookbook:Tarte_flambée cookbook:flan_de_queso label "flan de queso" cookbook:flan_de_queso name "Flan de Queso" cookbook:flan_de_queso recipeCategory category:baking_recipes cookbook:flan_de_queso recipeCategory category:cream_cheese_recipes cookbook:flan_de_queso recipeCategory category:dessert_recipes cookbook:flan_de_queso recipeCategory category:egg_recipes cookbook:flan_de_queso recipeCategory category:gluten-free_recipes cookbook:flan_de_queso recipeCategory category:milk_recipes cookbook:flan_de_queso recipeCategory category:puerto_rican_recipes cookbook:flan_de_queso recipeCategory category:vegetarian_recipes cookbook:flan_de_queso recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:flan_de_queso recipeEquipment cookbook:cookie_sheet cookbook:flan_de_queso recipeFoodstuff cookbook:condensed_milk cookbook:flan_de_queso recipeFoodstuff cookbook:cream_cheese cookbook:flan_de_queso recipeFoodstuff cookbook:egg cookbook:flan_de_queso recipeFoodstuff cookbook:mint cookbook:flan_de_queso recipeFoodstuff cookbook:vanilla cookbook:flan_de_queso recipeIngredient "1 8oz package of cream cheese" cookbook:flan_de_queso recipeIngredient "1 can of evaporated milk" cookbook:flan_de_queso recipeIngredient "1 can of ''leche condensada'' (sweetened condensed milk - available in the Hispanic food section of any supermarket)" cookbook:flan_de_queso recipeIngredient "1 cup of sugar" cookbook:flan_de_queso recipeIngredient "1 tsp of vanilla extract" cookbook:flan_de_queso recipeIngredient "4 large eggs" cookbook:flan_de_queso recipeInstructions ["Preheat oven","Add cream cheese, leche condensada, leche evaporada, eggs and vanilla extract into a mixing bowl. Mix ingredients thoroughly at medium speed.","Place cup of sugar to bottom of a small circular baking sheet and add flan mixture","Fill a large baking sheet with about 1.5 inch of water. This is called ''ba\u00f1o de Maria'' (bain-marie).","Place carefully, baking sheet with flan mixture over the ''ba\u00f1o de Maria''.","Cook flan for 45-50 minutes. Flan is ready when you insert a tooth pick and comes out clean.","Put flan upside down into a serving plate and refrigerate for 5 hours.","Use fresh mint leaves for garnish"] cookbook:flan_de_queso type cookbook:recipes cookbook:flan_de_queso url https://en.wikibooks.org/wiki/Cookbook:Flan_de_Queso cookbook:flan_patissier difficulty 2 cookbook:flan_patissier name "Flan Patissier" cookbook:flan_patissier recipeCategory category:baking_recipes cookbook:flan_patissier recipeCategory category:dessert_recipes cookbook:flan_patissier recipeCategory category:easy_recipes cookbook:flan_patissier recipeCategory category:egg_recipes cookbook:flan_patissier recipeCategory category:french_recipes cookbook:flan_patissier recipeCategory category:milk_recipes cookbook:flan_patissier recipeCategory category:pastry_recipes cookbook:flan_patissier recipeCategory category:recipes_with_metric_units cookbook:flan_patissier recipeCuisine cookbook:cuisine_of_france cookbook:flan_patissier recipeFoodstuff cookbook:cornstarch cookbook:flan_patissier recipeFoodstuff cookbook:egg cookbook:flan_patissier recipeFoodstuff cookbook:milk cookbook:flan_patissier recipeFoodstuff cookbook:sugar cookbook:flan_patissier recipeFoodstuff cookbook:vanilla cookbook:flan_patissier recipeIngredient "150 g of granulated sugar or 10 tablespoons of fruit sugar" cookbook:flan_patissier recipeIngredient "1 tablespoon of vanilla flavour extract" cookbook:flan_patissier recipeIngredient "200 g of puff pastry" cookbook:flan_patissier recipeIngredient "3 whole eggs" cookbook:flan_patissier recipeIngredient "500 ml of whole milk" cookbook:flan_patissier recipeIngredient "80 g or 8 tablespoons of cornflour" cookbook:flan_patissier recipeInstructions ["Preheat oven to 200\u00b0C. If using frozen puff pastry take it out from the freezer.","Heat the milk in a saucepan.","In a bowl, mix the sugar and the cornflour, beat in the whole eggs. Pour in little by little the milk to this mixture and whisk well, add the vanilla flavour and pour the mixture into the pan of hot milk.","Cook for 5 minutes, stirring constantly, and take off the heat before it gets to boiling point.","Roll out the puff pastry into a metal pie pan previously buttered. Pour over the milk preparation.","Bake for 25-30 minutes until golden on the top. Cool in refrigerator."] cookbook:flan_patissier recipeYield 6-8 cookbook:flan_patissier totalTime "45 minutes + refrigeration" cookbook:flan_patissier type cookbook:recipes cookbook:flan_patissier url https://en.wikibooks.org/wiki/Cookbook:Flan_Patissier cookbook:flapjacks label "flapjacks" cookbook:flapjacks name "Flapjacks" cookbook:flapjacks recipeCategory category:baking_recipes cookbook:flapjacks recipeCategory category:dessert_recipes cookbook:flapjacks recipeCategory category:oat_recipes cookbook:flapjacks recipeCategory category:recipes_with_metric_units cookbook:flapjacks recipeFoodstuff cookbook:margarine cookbook:flapjacks recipeFoodstuff cookbook:oats cookbook:flapjacks recipeFoodstuff cookbook:sugar cookbook:flapjacks recipeIngredient "150g (6oz) Margarine" cookbook:flapjacks recipeIngredient "200g (8oz) Quick rolled oats (not porridge oats)" cookbook:flapjacks recipeIngredient "75g (3oz) Sugar" cookbook:flapjacks recipeIngredient "75g (3oz) Syrup" cookbook:flapjacks recipeInstructions ["Melt the margarine gently in a saucepan.","Once the margarine has melted, add the syrup into the saucepan and stir well.","Add the sugar into the saucepan and stir well.","Add the quick rolled oats into the saucepan and stir well until well mixed.","Press the mixture into a well greased non-stick tin.","Bake at 180\u00b0C (350\u00b0F) for 30 minutes (change as necessary for the oven).","Leave to cool in the tin."] cookbook:flapjacks_(traditional_scottish_recipe label "the traditional scottish recipe" cookbook:flapjacks_(traditional_scottish_recipe) name "Flapjack" cookbook:flapjacks_(traditional_scottish_recipe) name "Flapjacks (Traditional Scottish Recipe)" cookbook:flapjacks_(traditional_scottish_recipe) recipeCategory category:baking_recipes cookbook:flapjacks_(traditional_scottish_recipe) recipeCategory category:dessert_recipes cookbook:flapjacks_(traditional_scottish_recipe) recipeCategory category:oat_recipes cookbook:flapjacks_(traditional_scottish_recipe) recipeCategory category:recipes_with_metric_units cookbook:flapjacks_(traditional_scottish_recipe) recipeCategory category:scottish_recipes cookbook:flapjacks_(traditional_scottish_recipe) recipeCuisine cookbook:cuisine_of_scotland cookbook:flapjacks_(traditional_scottish_recipe) recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:flapjacks_(traditional_scottish_recipe) recipeFoodstuff cookbook:honey cookbook:flapjacks_(traditional_scottish_recipe) recipeIngredient "175g of porridge oats" cookbook:flapjacks_(traditional_scottish_recipe) recipeIngredient "1 tablespoon of golden syrup" cookbook:flapjacks_(traditional_scottish_recipe) recipeIngredient "50 - 75g light brown sugar" cookbook:flapjacks_(traditional_scottish_recipe) recipeIngredient "75g of butter or margarine" cookbook:flapjacks_(traditional_scottish_recipe) recipeInstructions ["Put the butter or margarine, sugar and golden syrup into a saucepan and stir over a low heat until the fat and sugar have melted.","Add the porridge oats and blend thoroughly.","Press into a well greased 18cm square sandwich tin.","Bake in the centre of a moderate oven at 180\u00b0C or 350\u00b0F or gas mark 4 for 25 minutes or until evenly golden brown.","Mark into fingers whilst warm.","Allow to become almost cold in the tin before removing.","Enjoy!","Replace the sugar and golden syrup with 75g of Honey.","Add 50g of raisins."] cookbook:flapjacks_(traditional_scottish_recipe) type cookbook:recipes cookbook:flapjacks_(traditional_scottish_recipe) url https://en.wikibooks.org/wiki/Cookbook:Flapjack cookbook:flapjacks_(traditional_scottish_recipe) url https://en.wikibooks.org/wiki/Cookbook:Flapjacks_(Traditional_Scottish_Recipe) cookbook:flapjacks type cookbook:recipes cookbook:flapjacks url https://en.wikibooks.org/wiki/Cookbook:Flapjacks cookbook:flatbread label "'''cracker crumbs'''" cookbook:flatbread label "flatbread" cookbook:flatbread name "Flatbread" cookbook:flatbread recipeCategory category:flatbread_recipes cookbook:flatbread type cookbook:recipes cookbook:flatbread url https://en.wikibooks.org/wiki/Cookbook:Flatbread cookbook:flavor_in_lean_breads name "Flavor in Lean Breads" cookbook:flavor_in_lean_breads url https://en.wikibooks.org/wiki/Cookbook:Flavor_in_Lean_Breads cookbook:flax label "flaxseed" cookbook:flaxseed label "flaxseed" cookbook:flax_seed label "flax seeds" cookbook:fleischbutter name "Fleischbutter" cookbook:fleischbutter type cookbook:ingredients cookbook:fleischbutter url https://en.wikibooks.org/wiki/Cookbook:Fleischbutter cookbook:fleischkrapfen difficulty 3 cookbook:fleischkrapfen label "fleischkrapfen" cookbook:fleischkrapfen name "Fleischkrapfen" cookbook:fleischkrapfen recipeCategory category:austrian_recipes cookbook:fleischkrapfen recipeCategory category:deep_fried_recipes cookbook:fleischkrapfen recipeCategory category:holiday_recipes cookbook:fleischkrapfen recipeCategory category:main_course cookbook:fleischkrapfen recipeCategory category:main_course_recipes cookbook:fleischkrapfen recipeCategory category:meat_recipes cookbook:fleischkrapfen recipeCategory category:medium_difficulty_recipes cookbook:fleischkrapfen recipeCategory category:pastry_recipes cookbook:fleischkrapfen recipeCategory category:potato_recipes cookbook:fleischkrapfen recipeCategory category:recipes_with_images cookbook:fleischkrapfen recipeCategory category:recipes_with_metric_units cookbook:fleischkrapfen recipeCuisine cookbook:cuisine_of_austria cookbook:fleischkrapfen recipeIngredient "100 grams bacon" cookbook:fleischkrapfen recipeIngredient "1/4 litres milk" cookbook:fleischkrapfen recipeIngredient "1 onion" cookbook:fleischkrapfen recipeIngredient "200 grams rye flour" cookbook:fleischkrapfen recipeIngredient "200 grams wheat flour" cookbook:fleischkrapfen recipeIngredient "400 grams potatoes" cookbook:fleischkrapfen recipeIngredient "400 grams smoked meat" cookbook:fleischkrapfen recipeIngredient "40 grams butter" cookbook:fleischkrapfen recipeIngredient "4 tbsp. butter" cookbook:fleischkrapfen recipeIngredient "marjoram" cookbook:fleischkrapfen recipeIngredient "parsley" cookbook:fleischkrapfen recipeIngredient "pepper" cookbook:fleischkrapfen recipeIngredient "salt" cookbook:fleischkrapfen recipeIngredient "salt (to taste)" cookbook:fleischkrapfen recipeInstructions ["For the dough, mix the two kinds of flour and season the mixture with a pinch of salt. Boil up milk and butter, then pour it over the flour and knead it quickly.","For the stuffing, chop the onion and brown it in butter, add the chopped bacon, the smoked meat, and the boiled and chopped potatoes. Season with salt, pepper, marjoram, and parsley, and let it cool down a little.","Roll the dough into one 4 cm thick piece. Then cut it into 2 cm thick slices and roll into a circle with a rolling pin. Overlay one half of each dough circle with a medium amount of the filling and put the other half over it. Press the edges firmly together.","Deep fry the ''Fleischkrapfen'', afloat in hot shortening, and fry each side until golden brown.","Serve with sauerkraut on the side (see image)."] cookbook:fleischkrapfen recipeYield 4 - 6 cookbook:fleischkrapfen totalTime "prep: 45 min" cookbook:fleischkrapfen type cookbook:recipes cookbook:fleischkrapfen url https://en.wikibooks.org/wiki/Cookbook:Fleischkrapfen cookbook:fleischnacka label "fleischnacka" cookbook:fleischnacka label "fleischschnacka" cookbook:fleischnacka name "Fleischnacka" cookbook:fleischnacka recipeCategory category:alsatian_recipes cookbook:fleischnacka recipeCategory category:boiled_recipes cookbook:fleischnacka recipeCategory category:featured_recipes_candidates cookbook:fleischnacka recipeCategory category:french_recipes cookbook:fleischnacka recipeCategory category:ground_beef_recipes cookbook:fleischnacka recipeCategory category:main_course_recipes cookbook:fleischnacka recipeCategory category:pastry_recipes cookbook:fleischnacka recipeCategory category:recipes_with_images cookbook:fleischnacka recipeCategory category:recipes_with_metric_units cookbook:fleischnacka recipeCuisine cookbook:cuisine_of_france cookbook:fleischnacka recipeFoodstuff cookbook:flour cookbook:fleischnacka recipeIngredient "1 cup water" cookbook:fleischnacka recipeIngredient "1 large onion" cookbook:fleischnacka recipeIngredient "1 lb. flour" cookbook:fleischnacka recipeIngredient "2½ lb. minced beef" cookbook:fleischnacka recipeIngredient "2 pints beef stock" cookbook:fleischnacka recipeIngredient "3 cloves garlic" cookbook:fleischnacka recipeIngredient "4 cups Riesling (optional)" cookbook:fleischnacka recipeIngredient "4 ea. eggs" cookbook:fleischnacka recipeIngredient "nutmeg" cookbook:fleischnacka recipeIngredient "Oil" cookbook:fleischnacka recipeIngredient "salt" cookbook:fleischnacka recipeIngredient "salt and pepper" cookbook:fleischnacka recipeInstructions ["Mix together the flour and eggs, add the water and salt.","Knead the dough until smooth and set aside for 1 hour.","Mince the onion, parsley and garlic. Mix into the minced meat along with the eggs, nutmeg, salt and pepper.","Roll out the dough into a rectangle.","Spread the filling evenly over the dough and roll up into a cylinder.Seal the edge with water and cut into slices (not too thick).","Brown the slices in oil.","Add the stock (and wine if used) and cook for 20 minutes."] cookbook:fleischnacka type cookbook:recipes cookbook:fleischnacka url https://en.wikibooks.org/wiki/Cookbook:Fleischnacka cookbook:fleur_d'oranger label "fleur d'oranger" cookbook:flol label "flol" cookbook:florence_fennel label "florence fennel" cookbook:florence_fennel name "Florence Fennel" cookbook:florence_fennel type cookbook:ingredients cookbook:florence_fennel type cookbook:vegetable cookbook:florence_fennel url https://en.wikibooks.org/wiki/Cookbook:Florence_Fennel cookbook:florida_style_crab_cakes difficulty 3 cookbook:florida_style_crab_cakes name "Florida Style Crab Cakes" cookbook:florida_style_crab_cakes recipeCategory category:crab_recipes cookbook:florida_style_crab_cakes recipeCategory category:deep_fried_recipes cookbook:florida_style_crab_cakes recipeCategory category:egg_recipes cookbook:florida_style_crab_cakes recipeCategory category:main_course_recipes cookbook:florida_style_crab_cakes recipeCategory category:medium_difficulty_recipes cookbook:florida_style_crab_cakes recipeCategory category:seafood_recipes cookbook:florida_style_crab_cakes recipeCategory category:southern_u.s._recipes cookbook:florida_style_crab_cakes recipeCookingTechnique cookbook:chopping cookbook:florida_style_crab_cakes recipeCookingTechnique cookbook:sautéing cookbook:florida_style_crab_cakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:florida_style_crab_cakes recipeCuisine cookbook:southern_cuisine cookbook:florida_style_crab_cakes recipeEquipment cookbook:frying_pan cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:bread_crumb cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:butter cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:cayenne_pepper cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:chive cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:cilantro cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:coriander cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:crab cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:dijon_mustard cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:egg cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:lime cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:pepper cookbook:florida_style_crab_cakes recipeFoodstuff cookbook:salt cookbook:florida_style_crab_cakes recipeIngredient "½ cup mayonnaise" cookbook:florida_style_crab_cakes recipeIngredient "½ tablespoon Dijon mustard" cookbook:florida_style_crab_cakes recipeIngredient "¼ teaspoon cayenne" cookbook:florida_style_crab_cakes recipeIngredient "½ teaspoon ground coriander" cookbook:florida_style_crab_cakes recipeIngredient "1 egg" cookbook:florida_style_crab_cakes recipeIngredient "1 tablespoon finely chopped cilantro" cookbook:florida_style_crab_cakes recipeIngredient "1 tablespoon thinly sliced chives" cookbook:florida_style_crab_cakes recipeIngredient "1 teaspoon Florida Bay seasoning (see note)" cookbook:florida_style_crab_cakes recipeIngredient "2 pounds lump crab meat, picked over to remove shell bits and cartilage" cookbook:florida_style_crab_cakes recipeIngredient "2 tablespoons butter" cookbook:florida_style_crab_cakes recipeIngredient "⅓ cup Italian bread crumbs" cookbook:florida_style_crab_cakes recipeIngredient "juice of ½ lime" cookbook:florida_style_crab_cakes recipeIngredient "salt, to taste" cookbook:florida_style_crab_cakes recipeIngredient "white pepper, to taste" cookbook:florida_style_crab_cakes recipeInstructions ["Combine Florida Bay seasoning, mayonnaise, egg, mustard, cayenne, chives, cilantro, coriander, and lime juice in a large mixing bowl.","Season to taste with white pepper and kosher salt.","Fold in the bread crumbs and crab meat as gently as possible, trying to avoid breaking up the lumps.","Rest mixture in the refrigerator \u00bd to 2 hours.","Divide and shape into 5 patties.","Heat butter in a large heavy-bottomed skillet or saut\u00e9 pan over medium-high heat.","Cook the crab cakes in the butter about 2 minutes per side, until golden brown on both sides.","Lower heat to medium and cook until the cakes are hot but still moist on the inside, about an additional 3 to 5 minutes per side."] cookbook:florida_style_crab_cakes recipeNotes "* Note: Florida Bay seasoning, also known as Old Florida Bay seasoning and Florida seasoning, may be difficult to find locally. It is available through several Internet-based merchants (Google "Florida Bay seasoning"). * Alternatively, you could substitute Old Bay seasoning. " cookbook:florida_style_crab_cakes recipeYield 5 crab cakes cookbook:florida_style_crab_cakes totalTime "1 hour" cookbook:florida_style_crab_cakes type cookbook:recipes cookbook:florida_style_crab_cakes url https://en.wikibooks.org/wiki/Cookbook:Florida_Style_Crab_Cakes cookbook:flour label "all purpose flour" cookbook:flour label "all-purpose flour" cookbook:flour label "atta" cookbook:flour label "cake flour" cookbook:flour label "cream flour" cookbook:flour label "'''flour'''" cookbook:flour label "flour" cookbook:flour label "floured" cookbook:flour label "flour entree" cookbook:flour label "high-gluten (strong) flour" cookbook:flour label "high protein flour" cookbook:_flour label "plain flour" cookbook:flour label "plain flour" cookbook:flour label "plain white flour" cookbook:flour label "potato flour" cookbook:flour label "self raising flour" cookbook:flour label "self-raising flour" cookbook:flour label "'''self-rising flour'''" cookbook:flour label "self-rising flour" cookbook:flour label "smooth flour" cookbook:flour label "strong bread flour" cookbook:flour label "wheat flour" cookbook:flour label "white flour" cookbook:flour label "white unbleached flour" cookbook:flour label "white whole wheat flour" cookbook:flour label "wholemeal flour" cookbook:flour label "whole wheat flour" cookbook:flour label "whole-wheat flour" cookbook:flourless_chocolate_cake difficulty 2 cookbook:flourless_chocolate_cake name "Flourless Chocolate Cake" cookbook:flourless_chocolate_cake recipeCategory category:cake_recipes cookbook:flourless_chocolate_cake recipeCategory category:chocolate_recipes cookbook:flourless_chocolate_cake recipeCategory category:easy_recipes cookbook:flourless_chocolate_cake recipeCategory category:egg_recipes cookbook:flourless_chocolate_cake recipeCategory category:vanilla_recipes cookbook:flourless_chocolate_cake recipeFoodstuff cookbook:butter cookbook:flourless_chocolate_cake recipeFoodstuff cookbook:chocolate cookbook:flourless_chocolate_cake recipeFoodstuff cookbook:egg cookbook:flourless_chocolate_cake recipeFoodstuff cookbook:sugar cookbook:flourless_chocolate_cake recipeIngredient "½ cup (120 g) sugar" cookbook:flourless_chocolate_cake recipeIngredient "¾ cup (150 g) chocolate (suitable for melting)" cookbook:flourless_chocolate_cake recipeIngredient "¾ cup (150 g) unsalted butter" cookbook:flourless_chocolate_cake recipeIngredient "4 eggs" cookbook:flourless_chocolate_cake recipeInstructions ["Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a double boiler).","Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring.","Beat eggs and sugar in a bowl until the mixture is creamy.","Gradually mix in the melted chocolate along with any other variants (see below).","Pour mixture into mould (baking tray or 8 individual moulds).","Cover moulds with aluminium foil and place the moulds in a deeper baking tray.","Pour boiling water into the deep baking tray at a depth that is half that of the moulds.","Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300\u00b0F or 150\u00b0C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready.","Remove from oven and allow to cool at room temperature.","Cool for approximately 10 hours in a fridge.","Remove from mould, place on a plate and garnish."] cookbook:flourless_chocolate_cake recipeYield 8 serving cookbook:flourless_chocolate_cake totalTime "30 minutes (refrigerated overnight)" cookbook:flourless_chocolate_cake type cookbook:recipes cookbook:flourless_chocolate_cake url https://en.wikibooks.org/wiki/Cookbook:Flourless_Chocolate_Cake cookbook:flour name "All-purpose flour" cookbook:flour name "Atta" cookbook:flour name "Flour" cookbook:flour_tortilla label "flour burrito skins" cookbook:flour_tortilla label "flour tortilla" cookbook:flour_tortilla label "flour tortillas" cookbook:flour_tortilla name "Flour Tortilla" cookbook:flour_tortilla recipeCategory category:ingredients cookbook:flour_tortilla recipeCategory category:mexican_recipes cookbook:flour_tortilla recipeCategory category:pan_fried_recipes cookbook:flour_tortilla recipeCategory category:recipes_with_images cookbook:flour_tortilla recipeCategory category:tex-mex_recipes cookbook:flour_tortilla recipeCategory category:tortilla_recipes cookbook:flour_tortilla recipeCuisine cookbook:cuisine_of_jalisco cookbook:flour_tortilla recipeCuisine cookbook:cuisine_of_mexico cookbook:flour_tortilla recipeCuisine cookbook:cuisine_of_yucatan cookbook:flour_tortilla recipeIngredient "1 1/2 cups (360ml) warm water, more if needed" cookbook:flour_tortilla recipeIngredient "2 tablespoons lard or vegetable shortening" cookbook:flour_tortilla recipeIngredient "2 teaspoons salt" cookbook:flour_tortilla recipeIngredient "4 cups (950ml) unbleached all purpose flour" cookbook:flour_tortilla recipeIngredient "4 teaspoons baking powder (optional, for thicker and chewier tortillas)" cookbook:flour_tortilla recipeInstructions ["In a large bowl, stir together the flour, salt and baking powder.","With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.","Add enough warm water to make a soft but not sticky dough.","Turn out onto a lightly floured board and knead for 5 minutes.","Divide the dough into 1\/4 cup (3 oz \/ 90g) portions and form them into balls.","Roll each ball into a flat round about 6 inches (15cm) in diameter and 1\/8 inches (0.3cm) thick.","Heat a large heavy skillet over medium high heat.","Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side. (about 1 minute\/side, see image)","Remove from the skillet and keep warm in cloth towel.","Burrito","Turkey Wrap","Crab Quesadillas with Mango Salsa"] cookbook:flour_tortilla type cookbook:recipes cookbook:flour_tortilla url https://en.wikibooks.org/wiki/Cookbook:Flour_Tortilla cookbook:flour type cookbook:cereals cookbook:flour type cookbook:ingredients cookbook:flour url https://en.wikibooks.org/wiki/Cookbook:All-purpose_flour cookbook:flour url https://en.wikibooks.org/wiki/Cookbook:Atta cookbook:flour url https://en.wikibooks.org/wiki/Cookbook:Flour cookbook:flour#wheat_flour label "hard durum wheat flour" cookbook:flour#wheat_flour label "plain white flour" cookbook:flour#wheat_flour label "wheat flour" cookbook:fluid_ounce label "fl oz" cookbook:fluid_ounce label "fl. oz." cookbook:fluid_ounce label "fluid ounce" cookbook:fluid_ounce label "fluid ounces" cookbook:fluid_ounce label "fluid oz" cookbook:fluid_ounce label "ounce" cookbook:fluid_ounce label "us fl oz" cookbook:fluid_ounce name "Fluid Ounce" cookbook:fluid_ounce type cookbook:cookbook/units_of_measurement cookbook:fluid_ounce url https://en.wikibooks.org/wiki/Cookbook:Fluid_Ounce cookbook:focaccia_bread label "focaccia bread" cookbook:focaccia_bread name "Focaccia Bread" cookbook:focaccia_bread recipeCategory category:baking_recipes cookbook:focaccia_bread recipeCategory category:bread_recipes cookbook:focaccia_bread recipeCategory category:featured_recipes cookbook:focaccia_bread recipeCategory category:italian_recipes cookbook:focaccia_bread recipeCategory category:recipes_with_images cookbook:focaccia_bread recipeCategory category:recipes_with_metric_units cookbook:focaccia_bread recipeCookingTechnique cookbook:beat cookbook:focaccia_bread recipeCuisine cookbook:cuisine_of_italy cookbook:focaccia_bread recipeEquipment cookbook:cookie_sheet cookbook:focaccia_bread recipeEquipment cookbook:mixer cookbook:focaccia_bread recipeInstructions ["Combine 1 cup flour, sugar, salt, and yeast. Mix well.","Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.","Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.","Stir in 1 3\/4 cup flour ('''note: half of remaining total''') while beating, until dough pulls away from side of bowl.","Knead in 1 3\/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.","Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.","Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.","Bake at 400 \u00b0F (205 \u00b0C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack."] cookbook:focaccia_bread type cookbook:recipes cookbook:focaccia_bread url https://en.wikibooks.org/wiki/Cookbook:Focaccia_Bread cookbook:focaccia difficulty 3 cookbook:focaccia_genovese_dough difficulty 3 cookbook:focaccia_genovese_dough label "focaccia genovese dough" cookbook:focaccia_genovese_dough name "Focaccia Genovese Dough" cookbook:focaccia_genovese_dough recipeCategory category:american_recipes cookbook:focaccia_genovese_dough recipeCategory category:baking_recipes cookbook:focaccia_genovese_dough recipeCategory category:bread_recipes cookbook:focaccia_genovese_dough recipeCategory category:inexpensive_recipes cookbook:focaccia_genovese_dough recipeCategory category:italian_recipes cookbook:focaccia_genovese_dough recipeCategory category:medium_difficulty_recipes cookbook:focaccia_genovese_dough recipeCategory category:vegetarian_recipes cookbook:focaccia_genovese_dough recipeCookingTechnique cookbook:roasting cookbook:focaccia_genovese_dough recipeCuisine cookbook:cuisine_of_italy cookbook:focaccia_genovese_dough recipeCuisine cookbook:cuisine_of_the_united_states cookbook:focaccia_genovese_dough recipeCuisine cookbook:louisiana_creole_cuisine cookbook:focaccia_genovese_dough recipeCuisine cookbook:new_england_cuisine cookbook:focaccia_genovese_dough recipeEquipment cookbook:mixer cookbook:focaccia_genovese_dough recipeFoodstuff cookbook:olive cookbook:focaccia_genovese_dough recipeFoodstuff cookbook:onion cookbook:focaccia_genovese_dough recipeFoodstuff cookbook:pepper cookbook:focaccia_genovese_dough recipeFoodstuff cookbook:potato cookbook:focaccia_genovese_dough recipeFoodstuff cookbook:rosemary cookbook:focaccia_genovese_dough recipeInstructions ["In a 4-quart bowl (or the bowl of an electric mixer), combine flour, salt, yeast and water.","With a large metal spoon, stir together until all the flour is absorbed. If you are mixing by hand, repeatedly dip one of your hands or the spoon in cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.","When the dough sets up, wash and dry your hands and let the dough rest for 5 minutes. Then add \u00bc cup olive oil and dip your hand or spoon again in water and continue to work the dough for another 5 minutes until it is smooth and stretchy. The dough should be very sticky, but it should also have some texture and structure. Even if mixed with the wet hands method, it should still pass the windowpane test. (Snip off a small piece of dough and gently stretch it until it forms a paper-thin, translucent membrane.)","If the dough seems like a batter and does not have enough structure, work in some more flour.","Transfer the dough to an oiled bowl, turn it to coat the dough with the oil, cover it with plastic wrap and refrigerate overnight. The next day, the dough should have nearly doubled in size. If not, allow it to sit at room temperature for about 2 hours or until it doubles in size.","Line a 12-by-17-inch sheet pan (technically called a "half sheet pan" as a 24-by-17-inch or full sheet pan will only fit in a commercial oven) with either baking parchment or a silicon baking pad (Silpat).","Drizzle about 2 tablespoons of olive oil on the parchment or pad and spread it over the surface. Using a plastic bowl scraper dipped in water, gently transfer the dough from the bowl to the pan, taking care to de-gas the dough as little as possible.","Drizzle the remaining \u00bc cup olive oil on the surface of the dough.","Using only your fingertips, press down on the dough, creating dimples and pockets all over the surface for the oil to fill. Do not press the dough outward toward the edges of the pan; instead simply press downward at only a slight angle toward the edges. When the dough fills the pan a little more than half full and springs back toward the center, stop pressing and let the dough relax at room temperature for about 15 minutes.","Repeat the dimpling process, beginning at the center and gradually working out toward the edges of the pan. This time the dough will nearly fill the pan. Again let the dough relax at room temperature for about 15 minutes.","Repeat the dimpling. This time the dough should fill the pan. Let the dough rise for approximately 2 to 3 hours at room temperature or until it fills the pan.","Your dough is now ready for topping and baking."] cookbook:focaccia_genovese_dough recipeNotes "* Makes enough dough for 1 (12-by-17-inch) half sheet pan. * This bread spends more time in the pizza oven than most crusts, 30 to 40 minutes, so it requires special toppings that can take the heat: ** Caramelized Sweet and Sour Onion Marmalade ** paper thin slices of potatoes and onions, seasoned with rosemary ** Marinara Sauce ** Pesto Sauce ** roasted peppers and olives ** Genoa style: just sprinkle with salt " cookbook:focaccia_genovese_dough recipeYield ½ sheet cookbook:focaccia_genovese_dough totalTime "4 hours, total" cookbook:focaccia_genovese_dough type cookbook:recipes cookbook:focaccia_genovese_dough url https://en.wikibooks.org/wiki/Cookbook:Focaccia_Genovese_Dough cookbook:focaccia label "focaccia" cookbook:focaccia name "Focaccia" cookbook:focaccia recipeCategory category:baking_recipes cookbook:focaccia recipeCategory category:bread_recipes cookbook:focaccia recipeCategory category:italian_recipes cookbook:focaccia recipeCategory category:medium_difficulty_recipes cookbook:focaccia recipeCategory category:recipes_needing_photos cookbook:focaccia recipeCategory category:recipes_with_metric_units cookbook:focaccia recipeCuisine cookbook:cuisine_of_italy cookbook:focaccia recipeInstructions ["Sprinkle one teaspoon of the yeast over 1\/2 cup of the water in a medium bowl, stir to mix and let stand 10 minutes. Stir in 3\/4 cup flour, cover tightly with plastic and let rise in warm place until doubled, about 45 minutes.","In a large bowl, sprinkle the remaining teaspoon of yeast over one cup of warm water, mix and let stand 10 minutes. Add the first yeast mixture (now risen) along with 3 tablespoons of olive oil and 2 teaspoons of salt, mix well. Add the remaining flour gradually, mixing well after each addition until well incorporated. On a lightly floured work surface, turn the dough out and knead until soft, about 10 minutes.","Place the dough in a lightly oiled bowl, cover tightly and let rise in warm place until doubled, about 1 1\/2 hours. Oil an 11" x 14" (28 cm x 36 cm) baking pan and turn the risen dough out onto the pan, flattening it out to the edges. If the dough springs back too much to cover the pan, allow it to rest for 10 minutes before resuming. Cover with a clean towel and let rise 45 minutes to an hour.","Preheat oven to 425 F (220 C). Remove towel and press indentations into the dough with your fingertips, then drizzle with the remaining 2 tablespoons of olive oil, sprinkle with sea salt and place pan in oven. Bake 20 to 25 minutes, or until the top is golden. Remove the focaccia from the pan as soon as it is out of the oven and let cool on a rack before serving."] cookbook:focaccia recipeYield one 11"x14" loaf cookbook:focaccia totalTime "3-4 hours" cookbook:focaccia type cookbook:recipes cookbook:focaccia url https://en.wikibooks.org/wiki/Cookbook:Focaccia cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts difficulty 3 cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts label "focaccia with onion marmalade, blue cheese, and walnuts" cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts name "Focaccia with Onion Marmalade, Blue Cheese, and Walnuts" cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:american_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:baking_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:bread_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:cheese_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:inexpensive_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:italian_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:medium_difficulty_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:onion_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:vegetarian_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCategory category:walnut_recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCookingTechnique cookbook:baking cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCookingTechnique cookbook:chopping cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCuisine cookbook:cuisine_of_italy cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCuisine cookbook:cuisine_of_the_united_states cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCuisine cookbook:louisiana_creole_cuisine cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeCuisine cookbook:new_england_cuisine cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeEquipment cookbook:spatula cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeFoodstuff cookbook:cheese cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeFoodstuff cookbook:walnut cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeIngredient "¼ pounds blue cheese, crumbled or cut into ½-inch pieces" cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeIngredient "1½ cups Sweet and Sour Onion Marmalade" cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeIngredient "1 cup coarsely chopped walnuts" cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeIngredient "Focaccia Genovese Dough" cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeInstructions ["Preheat oven to 500\u00b0F.","When the focaccia is fully risen and ready to bake, gently spread onion marmalade evenly over surface. Evenly distribute blue cheese over onion marmalade and scatter walnuts over the top.","Place the sheet pan on the middle shelf of the oven, lower temperature to 450 degrees and bake for 20 minutes. Rotate pan 180 degrees and bake for 20 to 25 minutes, until the dough is golden on the bottom and top.","When the baking is complete, set up a cooling rack inside a sheet pan and immediately remove the focaccia from the pan by using a metal spatula or pastry blade to break all contact with the walls of the pan. Place the spatula or blade between the focaccia and the parchment or pad and lift the edge up. Then jiggle the focaccia out of the pan onto the cooling rack. Pour any excess oil from the pan over the top of the focaccia. Let the focaccia cool for at least 20 minutes before slicing and serving."] cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts recipeYield 8 cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts totalTime "1 hour" cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts type cookbook:recipes cookbook:focaccia_with_onion_marmalade,_blue_cheese,_and_walnuts url https://en.wikibooks.org/wiki/Cookbook:Focaccia_with_Onion_Marmalade,_Blue_Cheese,_and_Walnuts cookbook:foie_gras label "foie gras" cookbook:foie_gras name "Foie Gras" cookbook:foie_gras recipeCategory category:meat_and_poultry cookbook:foie_gras recipeCategory category:poultry_recipes cookbook:foie_gras type cookbook:ingredients cookbook:foie_gras type cookbook:meat_and_poultry cookbook:foie_gras url https://en.wikibooks.org/wiki/Cookbook:Foie_Gras cookbook:folding label "fold" cookbook:folding name "Fold" cookbook:folding name "Folding" cookbook:folding type cookbook:cooking_techniques cookbook:folding url https://en.wikibooks.org/wiki/Cookbook:Fold cookbook:folding url https://en.wikibooks.org/wiki/Cookbook:Folding cookbook:fond_blanc_de_boeuf label "beef" cookbook:fond_blanc_de_boeuf label "brown beef stock" cookbook:fond_blanc_de_boeuf label "white beef stock" cookbook:fond_blanc_de_boeuf name "Fond blanc de boeuf" cookbook:fond_blanc_de_boeuf name "Fond brun de boeuf" cookbook:fond_blanc_de_boeuf recipeCategory category:french_recipes cookbook:fond_blanc_de_boeuf recipeCategory category:stock_recipes cookbook:fond_blanc_de_boeuf recipeCuisine cookbook:cuisine_of_france cookbook:fond_blanc_de_boeuf recipeIngredient "½ lb. onions, medium dice" cookbook:fond_blanc_de_boeuf recipeIngredient "½ tsp. whole black peppercorns" cookbook:fond_blanc_de_boeuf recipeIngredient "1 bay leaf" cookbook:fond_blanc_de_boeuf recipeIngredient "1 lb. chicken carcasses" cookbook:fond_blanc_de_boeuf recipeIngredient "1 tsp. salt" cookbook:fond_blanc_de_boeuf recipeIngredient "2 fresh thyme sprigs or ½ tsp. dried thyme" cookbook:fond_blanc_de_boeuf recipeIngredient "2 lb. beef short ribs, sawn into 2-inch lengths" cookbook:fond_blanc_de_boeuf recipeIngredient "2 lb. veal shank, sawn into 2-inch lengths" cookbook:fond_blanc_de_boeuf recipeIngredient "2 leeks, including green part, trimmed and thoroughly washed to remove all sand" cookbook:fond_blanc_de_boeuf recipeIngredient "2 oz. carrots, scraped and cut into medium dice" cookbook:fond_blanc_de_boeuf recipeIngredient "3 lb. beef marrow bones, sawn into 2-inch lengths" cookbook:fond_blanc_de_boeuf recipeIngredient "3 lb. beef shin bones sawn into 2-inch lengths" cookbook:fond_blanc_de_boeuf recipeIngredient "6 fresh parsley sprigs with stems" cookbook:fond_blanc_de_boeuf recipeIngredient "water to cover (about 1½ gallons)" cookbook:fond_blanc_de_boeuf type cookbook:ingredients cookbook:fond_blanc_de_boeuf url https://en.wikibooks.org/wiki/Cookbook:Fond_blanc_de_boeuf cookbook:fond_blanc_de_boeuf url https://en.wikibooks.org/wiki/Cookbook:Fond_brun_de_boeuf cookbook:fond_blanc_de_veau label "brown veal stock" cookbook:fond_blanc_de_veau label "veal" cookbook:fond_blanc_de_veau label "white veal stock" cookbook:fond_blanc_de_veau name "Brown Veal Stock" cookbook:fond_blanc_de_veau name "Fond blanc de veau" cookbook:fond_blanc_de_veau name "Fond brun de veau" cookbook:fond_blanc_de_veau name "White Veal Stock" cookbook:fond_blanc_de_veau recipeCategory category:french_recipes cookbook:fond_blanc_de_veau recipeCategory category:stock_recipes cookbook:fond_blanc_de_veau recipeCuisine cookbook:cuisine_of_france cookbook:fond_blanc_de_veau type cookbook:ingredients cookbook:fond_blanc_de_veau url https://en.wikibooks.org/wiki/Cookbook:Brown_Veal_Stock cookbook:fond_blanc_de_veau url https://en.wikibooks.org/wiki/Cookbook:Fond_blanc_de_veau cookbook:fond_blanc_de_veau url https://en.wikibooks.org/wiki/Cookbook:Fond_brun_de_veau cookbook:fond_blanc_de_veau url https://en.wikibooks.org/wiki/Cookbook:White_Veal_Stock cookbook:fondue_bourguignonne label "fondue bourguignonne" cookbook:fondue_de_suisse_centrale label "fondue de suisse centrale" cookbook:fondue_fribourgeoise label "fondue fribourgeoise" cookbook:fondue label "fondue" cookbook:fondue_moitié-moitié label "fondue moitié-moitié" cookbook:fondue name "Fondue" cookbook:fondue_neuchateloise label "fondue neuchâteloise" cookbook:fondue_neuchateloise label "foundue neuchâteloise" cookbook:fondue_neuchateloise name "Fondue neuchateloise" cookbook:fondue_neuchateloise recipeCategory category:appetizer_recipes cookbook:fondue_neuchateloise recipeCategory category:boiled_recipes cookbook:fondue_neuchateloise recipeCategory category:cheese_recipes cookbook:fondue_neuchateloise recipeCategory category:recipes_with_metric_units cookbook:fondue_neuchateloise recipeCategory category:sauce_recipes cookbook:fondue_neuchateloise recipeCategory category:swiss_recipes cookbook:fondue_neuchateloise recipeCategory category:wine_recipes cookbook:fondue_neuchateloise recipeCuisine cookbook:cuisine_of_switzerland cookbook:fondue_neuchateloise recipeIngredient "1 lb. or more baguettes (French bread), cut into bite-size cubes." cookbook:fondue_neuchateloise recipeIngredient "1 or more cloves garlic" cookbook:fondue_neuchateloise recipeIngredient "400 g Emmenthaler cheese. grated (1 lb.)" cookbook:fondue_neuchateloise recipeIngredient "400 g Gruyêre cheese, grated (1 lb.)" cookbook:fondue_neuchateloise recipeIngredient "400 ml dry white wine (2 cups)" cookbook:fondue_neuchateloise recipeIngredient "4 tsp. cornstarch" cookbook:fondue_neuchateloise recipeIngredient "50 ml kirschwasser (¼ cup)" cookbook:fondue_neuchateloise recipeIngredient "nutmeg. freshly grated" cookbook:fondue_neuchateloise recipeIngredient "pepper, freshly ground" cookbook:fondue_neuchateloise recipeIngredient "*Rule of thumb: 200 g (8 oz.) cheese to 100 ml (½ cup) wine" cookbook:fondue_neuchateloise recipeInstructions ["Pour the wine into a cold caquelon with the garlic.","Mix the cornstarch to a slurry with the schnapps and add it to the wine.","Now heat rapidly while whisking until the wine boils up and thickens.","Lower the heat and add the cheese a handful at a time until it melts, stirring constantly.","As unconventional as this method is, it almost guarantees that your fondue will not separate because the stabilizing properties of the cornstarch are activated at the start.","When using the traditional method (straight wine and cheese), melting occurs too rapidly.","The water boils off leaving too much fat in proportion to aqueous component.","The aqueous component is too great to hold an emulsion.","There is insufficient starch to stabilize the emulsion.","A combination of the above.","Dissolve some more cornstarch in a half cup (50 ml) of wine.","Put the fondue back on the stove top over medium heat.","When it is boiling, lower the heat and slowly add the slurry while beating vigorously until thickening of the starch has occurred.","If it is too thick, add more wine, a little at a time until the right consistency is achieved, stirring constantly.","If necessary add some more grated cheese to taste."] cookbook:fondue_neuchateloise type cookbook:recipes cookbook:fondue_neuchateloise url https://en.wikibooks.org/wiki/Cookbook:Fondue_neuchateloise cookbook:fondue recipeCategory category:european_recipes cookbook:fondue recipeCategory category:swiss_recipes cookbook:fondue recipeCuisine cookbook:cuisine_of_switzerland cookbook:fondue recipeCuisine cookbook:european_cuisines cookbook:fondue_savoyarde label "fondue savoyarde" cookbook:fondue type cookbook:recipes cookbook:fondue url https://en.wikibooks.org/wiki/Cookbook:Fondue cookbook:fondue_vaudoise label "fondue valoise" cookbook:fontina_cheese label "fontina cheese" cookbook:food_coloring label "food coloring" cookbook:food_color label "food color" cookbook:food_processor label "food processor" cookbook:food_processor name "Food processor" cookbook:food_processor name "Food Processor" cookbook:food_processor type cookbook:cookbook/equipment cookbook:food_processor url https://en.wikibooks.org/wiki/Cookbook:Food_processor cookbook:food_processor url https://en.wikibooks.org/wiki/Cookbook:Food_Processor cookbook:fool's_gold_loaf label "fool's gold loaf" cookbook:fool's_gold_loaf name "Fool's Gold Loaf" cookbook:fool's_gold_loaf recipeCategory category:bacon_recipes cookbook:fool's_gold_loaf recipeCategory category:jam_and_jelly_recipes cookbook:fool's_gold_loaf recipeCategory category:peanut_butter_recipes cookbook:fool's_gold_loaf recipeCategory category:recipes cookbook:fool's_gold_loaf recipeCategory category:sandwich_recipes cookbook:fool's_gold_loaf recipeFoodstuff cookbook:bacon cookbook:fool's_gold_loaf recipeFoodstuff cookbook:margarine cookbook:fool's_gold_loaf recipeFoodstuff cookbook:peanut_butter cookbook:fool's_gold_loaf recipeIngredient "1 jar of grape jelly (US), jam (UK)" cookbook:fool's_gold_loaf recipeIngredient "1 jar of smooth peanut butter" cookbook:fool's_gold_loaf recipeIngredient "1 lb / 450 g bacon slices" cookbook:fool's_gold_loaf recipeIngredient "1 loaf French white bread" cookbook:fool's_gold_loaf recipeIngredient "2 T margarine" cookbook:fool's_gold_loaf recipeInstructions ["Preheat the oven to 350F\/180C. Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven.","Meanwhile, fry the bacon in a bit of oil until it is crisp and drain it thoroughly on paper towels.","Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes. Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired. Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both.","Arrange the bacon slices inside the cavity, or, if desired, layer the bacon slivers between the peanut butter and jelly. Close the loaf, slice and eat."] cookbook:fool's_gold_loaf type cookbook:recipes cookbook:fool's_gold_loaf url https://en.wikibooks.org/wiki/Cookbook:Fool's_Gold_Loaf cookbook:foraging label "foraging" cookbook:fork label "fork" cookbook:fork label "table fork" cookbook:fork name "Fork" cookbook:fork type cookbook:cookbook/equipment cookbook:fork url https://en.wikibooks.org/wiki/Cookbook:Fork cookbook:fortified_wine name "Fortified Wine" cookbook:fortified_wine url https://en.wikibooks.org/wiki/Cookbook:Fortified_Wine cookbook:four_in_one_pizza difficulty 2 cookbook:four_in_one_pizza label "four in one pizza" cookbook:four_in_one_pizza name "Four in one pizza" cookbook:four_in_one_pizza name "Four in One Pizza" cookbook:four_in_one_pizza recipeCategory category:american_recipes cookbook:four_in_one_pizza recipeCategory category:baked_recipes cookbook:four_in_one_pizza recipeCategory category:cheese_recipes cookbook:four_in_one_pizza recipeCategory category:chicken_recipes cookbook:four_in_one_pizza recipeCategory category:easy_recipes cookbook:four_in_one_pizza recipeCategory category:ham_recipes cookbook:four_in_one_pizza recipeCategory category:inexpensive_recipes cookbook:four_in_one_pizza recipeCategory category:main_course_recipes cookbook:four_in_one_pizza recipeCategory category:onion_recipes cookbook:four_in_one_pizza recipeCategory category:pineapple_recipes cookbook:four_in_one_pizza recipeCategory category:pizza_recipes cookbook:four_in_one_pizza recipeCategory category:tomato_recipes cookbook:four_in_one_pizza recipeCookingTechnique cookbook:baking cookbook:four_in_one_pizza recipeCuisine cookbook:cuisine_of_the_united_states cookbook:four_in_one_pizza recipeCuisine cookbook:louisiana_creole_cuisine cookbook:four_in_one_pizza recipeCuisine cookbook:new_england_cuisine cookbook:four_in_one_pizza recipeEquipment cookbook:cookie_sheet cookbook:four_in_one_pizza recipeEquipment cookbook:oven cookbook:four_in_one_pizza recipeFoodstuff cookbook:cheddar_cheese cookbook:four_in_one_pizza recipeFoodstuff cookbook:cooking_spray cookbook:four_in_one_pizza recipeFoodstuff cookbook:cornmeal cookbook:four_in_one_pizza recipeFoodstuff cookbook:mozzarella_cheese cookbook:four_in_one_pizza recipeFoodstuff cookbook:olive_oil cookbook:four_in_one_pizza recipeIngredient "½ cup (2 ounces) shredded cheddar cheese" cookbook:four_in_one_pizza recipeIngredient "1½ cups (6 ounces) shredded mozzarella cheese" cookbook:four_in_one_pizza recipeIngredient "1 can refrigerated pizza crust" cookbook:four_in_one_pizza recipeIngredient "2 teaspoons olive oil" cookbook:four_in_one_pizza recipeIngredient "Cooking spray" cookbook:four_in_one_pizza recipeIngredient "Corn meal" cookbook:four_in_one_pizza recipeInstructions ["Preheat oven to 425\u00b0F.","Spray cookie sheet with cooking spray.","Sprinkle lightly with cornmeal, if desired.","Unroll pizza dough and press out on cookie sheet into a 12 by 14 inch shape.","Brush with olive oil.","Bake crust 6 or 8 minutes.","Sprinkle shredded Cheddar cheese in a cross shape to divide crust in fourths.","In each corner, spread one of the above toppings (or one of your own!).","Sprinkle mozzarella cheese over the top of all.","Bake another 10 to 14 minutes,until cheese is bubbly but not burned.","Cut each corner into 4 squares."] cookbook:four_in_one_pizza recipeYield 16 cookbook:four_in_one_pizza totalTime "40 minutes" cookbook:four_in_one_pizza type cookbook:recipes cookbook:four_in_one_pizza url https://en.wikibooks.org/wiki/Cookbook:Four_in_one_pizza cookbook:four_in_one_pizza url https://en.wikibooks.org/wiki/Cookbook:Four_in_One_Pizza cookbook:france type cookbook:cuisines cookbook:france type cookbook:cuisines_by_country cookbook:frappé_coffee label "frappe coffee" cookbook:frappé_coffee label "frappé coffee" cookbook:frappé_coffee name "Frappé Coffee" cookbook:frappé_coffee recipeCategory category:beverage_recipes cookbook:frappé_coffee recipeCategory category:coffee_recipes cookbook:frappé_coffee recipeCategory category:greek_recipes cookbook:frappé_coffee recipeCuisine cookbook:cuisine_of_greece cookbook:frappé_coffee recipeIngredient "1-2 spoons of instant coffee" cookbook:frappé_coffee recipeIngredient "1-3 spoons of sugar (optional)" cookbook:frappé_coffee recipeIngredient "3-5 ice cubes (optional)" cookbook:frappé_coffee recipeIngredient "Milk (optional; condensed/evaporated milk works best)" cookbook:frappé_coffee recipeIngredient "Tall Glass of Cold Water" cookbook:frappé_coffee recipeInstructions ["Put coffee and sugar in a shaker or tall glass and add a little water, just enough to cover the mixture (about 10 ml, or a couple of teaspoonfuls).","Shake or stir with mixer until the mixture becomes foamy.","Fill the glass with cold water.","Add ice cubes, milk (preferably evaporated or condensed milk) or cream to taste.","Sip with a straw.","Ratio of Sugar to Coffee >2\/1: Frapp\u00e9 ''glyk\u00f3s'' (sweet)","Ratio of Sugar to Coffee 1\/1: Frapp\u00e9 ''m\u00e9trios'' (medium)","No sugar: Frapp\u00e9 ''sk\u00e9tos'' (plain)"] cookbook:frappé_coffee recipeNotes "* You can also add Baileys or a ball of ice cream. * Once I was in Greece I was told that the right order of mixing Frappe after making foam is ICE, MILK and than fill up the glass with cold WATER. * By including the ICE when shaking or stirring the coffee, it allows the foam to become more aerated and frothier. Once this has been done, you can then top up with water and\/or milk. " cookbook:frappé_coffee type cookbook:recipes cookbook:frappé_coffee url https://en.wikibooks.org/wiki/Cookbook:Frappé_Coffee cookbook:fred_steak_marinade label "fred steak marinade" cookbook:fred_steak_marinade name "Fred steak marinade" cookbook:fred_steak_marinade name "Fred Steak Marinade" cookbook:fred_steak_marinade recipeCategory category:beef_recipes cookbook:fred_steak_marinade recipeCategory category:californian_recipes cookbook:fred_steak_marinade recipeCuisine cookbook:cuisine_of_california cookbook:fred_steak_marinade recipeFoodstuff cookbook:chili_powder cookbook:fred_steak_marinade recipeFoodstuff cookbook:coffee cookbook:fred_steak_marinade recipeFoodstuff cookbook:garlic cookbook:fred_steak_marinade recipeFoodstuff cookbook:molasses cookbook:fred_steak_marinade recipeFoodstuff cookbook:olive_oil cookbook:fred_steak_marinade recipeFoodstuff cookbook:vinegar cookbook:fred_steak_marinade recipeFoodstuff cookbook:wine cookbook:fred_steak_marinade recipeFoodstuff cookbook:worcestershire_sauce cookbook:fred_steak_marinade recipeIngredient "1-1/2 cup brewed coffee" cookbook:fred_steak_marinade recipeIngredient "1/2 cup molasses" cookbook:fred_steak_marinade recipeIngredient "1/2 cup olive oil" cookbook:fred_steak_marinade recipeIngredient "1/3 cup Balsamic vinegar" cookbook:fred_steak_marinade recipeIngredient "1/3 cup Tamari sauce" cookbook:fred_steak_marinade recipeIngredient "1/3 cup Worcestershire sauce" cookbook:fred_steak_marinade recipeIngredient "1 cup red wine" cookbook:fred_steak_marinade recipeIngredient "2 Tbsp chili powder" cookbook:fred_steak_marinade recipeIngredient "6 cloves garlic" cookbook:fred_steak_marinade type cookbook:recipes cookbook:fred_steak_marinade url https://en.wikibooks.org/wiki/Cookbook:Fred_steak_marinade cookbook:fred_steak_marinade url https://en.wikibooks.org/wiki/Cookbook:Fred_Steak_Marinade cookbook:free_beer name "Free Beer" cookbook:free_beer recipeCategory category:beer_recipes cookbook:free_beer recipeCategory category:beverage_recipes cookbook:free_beer recipeCategory category:recipes_with_images cookbook:free_beer recipeCategory category:recipes_with_metric_units cookbook:free_beer recipeCategory category:recipes_without_cooking_time cookbook:free_beer recipeCategory category:recipes_without_servings cookbook:free_beer recipeIngredient "*100 g Brown Malt (95,4 SRM)" cookbook:free_beer recipeIngredient "*(15 g of 5.5% alpha acid)" cookbook:free_beer recipeIngredient "*200 g Crystal Malt (66,0 SRM)" cookbook:free_beer recipeIngredient "*(25 g of 8.5% alpha acid)" cookbook:free_beer recipeIngredient "*2.92 AAU Williamette hop pellets (7 min.)" cookbook:free_beer recipeIngredient "*35 g Guaraná berries" cookbook:free_beer recipeIngredient "*3,8 kg Maris Otter (3,0 SRM)" cookbook:free_beer recipeIngredient "*7.48 AAU Northern Brewer hop pellets (FWH.)" cookbook:free_beer recipeIngredient "*800 g Munich Malt (7,1 SRM)" cookbook:free_beer recipeIngredient "*80 g Carafa Special Type III (710,7 SRM)" cookbook:free_beer recipeIngredient "HOPS:" cookbook:free_beer recipeIngredient "*London Ale (White Labs #WLP013)" cookbook:free_beer recipeIngredient "MALT:" cookbook:free_beer recipeIngredient "SPICE:" cookbook:free_beer recipeIngredient "YEAST:" cookbook:free_beer recipeInstructions ["Crush Guaran\u00e1 beans and infuse in 1 quart of hot boiled water (max temperature 78 \u00b0C).","Filter the mixture and add to the boiling wort the last 15 minutes.","Mash crushed grains at 66,0 \u00b0C in 13,5 L of water.","Hold mash at 66 \u00b0C for 60 minutes.","Heat to 72 \u00b0C.","Hold mash at 72 \u00b0C for 5 minutes.","Heat to 78 \u00b0C.","Hold mash at 78 \u00b0C for 10 minutes.","Sparge with 15,5 L of 78 \u00b0C water.","Collect 22,7 L of wort.","Remember to add Northern Brewer hops at the beginning of sparge a.k.a. First Wort Hops\/FWH.","Boil wort for 60 minutes.","Add the Guaran\u00e1 mixture the last 15 minutes and the Willamette hops the last 7 minutes.","Cool wort to 19,5 \u00b0C and transfer to clean and disinfected fermenter.","Remember to aerate the cooled wort, dissolving as much oxygen as possible in the wort.","Pitch Yeast.","Ferment at 19,5 \u00b0C until fermentation is completed (approx. 7-10 days).","Dissolve 90 g of sugar in a small amount boiling water.","Put the sugar mixture in a clean and disinfected container, and transfer the fermented beer this will ensure even distribution of carbonation sugar. Leave as much yeast sediment\/trub as possible, in the fermenter.","Be careful not to aerate the fermented beer in the process.","Bottle for carbonation and leave at 19,5 \u00b0C for 7-10 days.","Store bottles at 4-8 \u00b0C for another 14-30 days.","Serve cold and enjoy.","[https:\/\/web.archive.org\/web\/20151104104950\/http:\/\/freebeer.org:80\/blog\/recipe Freebeer.org recipe]"] cookbook:free_beer type cookbook:recipes cookbook:free_beer url https://en.wikibooks.org/wiki/Cookbook:Free_Beer cookbook:freeze label "freeze" cookbook:freezing label "freezing" cookbook:freezing name "Freezing" cookbook:freezing recipeCategory category:food_preparation_methods cookbook:freezing type cookbook:cooking_techniques cookbook:freezing type cookbook:food_preparation_methods cookbook:freezing url https://en.wikibooks.org/wiki/Cookbook:Freezing cookbook:french_bread difficulty 3 cookbook:french_bread,_easy recipeCategory category:bread_recipes cookbook:french_bread,_easy recipeCategory category:inexpensive_recipes cookbook:french_bread,_easy type cookbook:recipes cookbook:french_bread label "french" cookbook:french_bread name "French Bread" cookbook:french_bread recipeCategory category:baking_recipes cookbook:french_bread recipeCategory category:bread_recipes cookbook:french_bread recipeCategory category:egg_recipes cookbook:french_bread recipeCategory category:french_recipes cookbook:french_bread recipeCategory category:inexpensive_recipes cookbook:french_bread recipeCategory category:medium_difficulty_recipes cookbook:french_bread recipeCategory category:vegetarian_recipes cookbook:french_bread recipeCookingTechnique cookbook:baking cookbook:french_bread recipeCookingTechnique cookbook:beat cookbook:french_bread recipeCuisine cookbook:cuisine_of_france cookbook:french_bread recipeEquipment cookbook:cookie_sheet cookbook:french_bread recipeEquipment cookbook:cooling_rack cookbook:french_bread recipeEquipment cookbook:dough_hook cookbook:french_bread recipeEquipment cookbook:mixer cookbook:french_bread recipeEquipment cookbook:oven cookbook:french_bread recipeFoodstuff cookbook:cornmeal cookbook:french_bread recipeInstructions ["In a small bowl, soften yeast in warm water.","Combine salt and lukewarm water in large bowl.","Beat in 2 cups flour.","Blend in yeast, and stir in enough flour to make stiff dough.","Turn out dough on floured surface.","Knead 10 to 15 minutes, working in last of flour (you may want to do this with a heavy duty electric mixer with dough hooks).","Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.","Rise until doubled (until a finger impression stays), about an hour, depending on temperature.","Punch down dough, turn out on floured surface, and divide in half.","Cover dough and rest for 10 minutes.","Shape each half of dough into a 5 by 12-inch rectangle.","Roll up each portion tightly, starting on the long side, sealing as you roll, taper if you like.","Place each loaf diagonally, seam side down, on a greased baking sheet sprinkled with corn meal.","Slash loaf tops \u00bc inch diagonally, every 2\u00bd inches with floured sharp knife or razor blade.","Beat egg white until foamy, add a tablespoon water.","Brush top and sides of loaves with egg mixture.","Cover with damp cloth, not touching loaves (drape cloth over inverted glasses).","Turn on oven to preheat to 375\u00b0F.","Let loaves rise until doubled, 60 to 75 minutes.","Bake until light brown, about 20 minutes.","Brush loaves with egg mixture again.","Bake another 15 to 20 minutes, or until done.","Cool on wire racks."] cookbook:french_bread recipeNotes "* To get a rapid initial rise, use water about 130-135\u00b0F, and pour into bowl with '''yeast mixed with initial flour and salt''' and start mixing. * All rising should be in a warm place, like near the refrigerator. * A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven. * For even crispier crust, brush each time with plain water. " cookbook:french_bread recipeYield 2 loaves cookbook:french_bread totalTime "3 to 4 hours" cookbook:french_bread type cookbook:recipes cookbook:french_bread url https://en.wikibooks.org/wiki/Cookbook:French_Bread cookbook:french_cooking name "French cooking" cookbook:french_cooking name "French Cooking" cookbook:french_cooking recipeCategory category:assemblages cookbook:french_cooking type cookbook:assemblages cookbook:french_cooking type cookbook:recipes cookbook:french_cooking url https://en.wikibooks.org/wiki/Cookbook:French_cooking cookbook:french_cooking url https://en.wikibooks.org/wiki/Cookbook:French_Cooking cookbook:french_dressing difficulty 1 cookbook:french_dressing label "french dressing" cookbook:french_dressing name "French Dressing" cookbook:french_dressing recipeCategory category:californian_recipes cookbook:french_dressing recipeCategory category:salad_dressing_recipes cookbook:french_dressing recipeCategory category:very_easy_recipes cookbook:french_dressing recipeCuisine cookbook:cuisine_of_california cookbook:french_dressing recipeFoodstuff cookbook:worcestershire_sauce cookbook:french_dressing recipeIngredient "1/2 cup vegetable oil" cookbook:french_dressing recipeIngredient "1/2 cup white wine vinegar" cookbook:french_dressing recipeIngredient "1/4 cup minced onion" cookbook:french_dressing recipeIngredient "2/3 cup ketchup" cookbook:french_dressing recipeIngredient "2 teaspoons Paprika" cookbook:french_dressing recipeIngredient "2 teaspoons Worcestershire sauce" cookbook:french_dressing recipeIngredient "3/4 cup granulated sugar" cookbook:french_dressing recipeInstructions ["Combine all ingredients in a food processor or blender, and process until smooth. The goal is to have a red \/ orange smooth sauce.","Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use."] cookbook:french_dressing recipeNotes "* Instead of using the blender, whisk the ingredients in a bowl. * Keep refrigerated " cookbook:french_dressing recipeYield 6 (1/4 cup each) cookbook:french_dressing totalTime "10 minutes" cookbook:french_dressing type cookbook:recipes cookbook:french_dressing url https://en.wikibooks.org/wiki/Cookbook:French_Dressing cookbook:french_fries label "chips" cookbook:french_fries label "french fries" cookbook:french_fries label "fries" cookbook:french_fries name "Chips" cookbook:french_fries name "French Fries" cookbook:french_fries recipeCategory category:belgian_recipes cookbook:french_fries recipeCategory category:deep_fried_recipes cookbook:french_fries recipeCategory category:potato_recipes cookbook:french_fries recipeCategory category:recipes_with_images cookbook:french_fries recipeCategory category:recipes_with_metric_units cookbook:french_fries recipeCategory category:side_dish_recipes cookbook:french_fries recipeCookingTechnique cookbook:deep_fat_frying cookbook:french_fries recipeCookingTechnique cookbook:julienne cookbook:french_fries recipeCuisine cookbook:cuisine_of_belgium cookbook:french_fries recipeFoodstuff cookbook:garlic cookbook:french_fries recipeFoodstuff cookbook:oil_and_fat cookbook:french_fries recipeFoodstuff cookbook:potato cookbook:french_fries recipeFoodstuff cookbook:salt cookbook:french_fries recipeFoodstuff cookbook:spices_and_herbs cookbook:french_fries recipeFoodstuff cookbook:vinegar cookbook:french_fries recipeIngredient "cooking oil" cookbook:french_fries recipeIngredient "Paper towels" cookbook:french_fries recipeIngredient "potatoes ( potatoes with a high dry matter content, such as Russet or Maris Piper work best.)" cookbook:french_fries recipeIngredient "salt" cookbook:french_fries recipeNotes "*Vary the size of the potato slices. Thick wedge shapes become Home Style Fries or English Style Chips, while thinly julienned potatoes make for Shoestring Potatoes. Cooking times will need to be adjusted. *Try adding other spices after cooking. Minced garlic is popular in California cuisine. *Instead of ketchup, serve with mayonnaise, gravy, barbecue sauce, or salt, hummus, and vinegar. *For poutine, (a French-Canadian treat,) toss cooked fries with cheese curds and smother with gravy. " cookbook:french_fries recipeYield 2 cookbook:french_fries totalTime "30 minutes" cookbook:french_fries type cookbook:recipes cookbook:french_fries url https://en.wikibooks.org/wiki/Cookbook:Chips cookbook:french_fries url https://en.wikibooks.org/wiki/Cookbook:French_Fries cookbook:french_martini name "French martini" cookbook:french_martini name "French Martini" cookbook:french_martini recipeIngredient "Four parts vodka" cookbook:french_martini recipeIngredient "One part Chambord (or other raspberry/blackberry liqueur)" cookbook:french_martini recipeIngredient "One part pineapple juice" cookbook:french_martini type cookbook:recipes cookbook:french_martini url https://en.wikibooks.org/wiki/Cookbook:French_martini cookbook:french_martini url https://en.wikibooks.org/wiki/Cookbook:French_Martini cookbook:french_omelette difficulty 3 cookbook:french_omelette label "french omelette" cookbook:french_omelette name "French Omelette" cookbook:french_omelette recipeCategory category:breakfast_recipes cookbook:french_omelette recipeCategory category:egg_recipes cookbook:french_omelette recipeCategory category:french_recipes cookbook:french_omelette recipeCategory category:medium_difficulty_recipes cookbook:french_omelette recipeCategory category:omelette_recipes cookbook:french_omelette recipeCategory category:pan_fried_recipes cookbook:french_omelette recipeCookingTechnique cookbook:sautéing cookbook:french_omelette recipeCuisine cookbook:cuisine_of_france cookbook:french_omelette recipeEquipment cookbook:frying_pan cookbook:french_omelette recipeEquipment cookbook:spatula cookbook:french_omelette recipeFoodstuff cookbook:bacon cookbook:french_omelette recipeFoodstuff cookbook:broccoli cookbook:french_omelette recipeFoodstuff cookbook:butter cookbook:french_omelette recipeFoodstuff cookbook:cheese cookbook:french_omelette recipeFoodstuff cookbook:egg cookbook:french_omelette recipeFoodstuff cookbook:ham cookbook:french_omelette recipeFoodstuff cookbook:milk cookbook:french_omelette recipeFoodstuff cookbook:oil_and_fat cookbook:french_omelette recipeFoodstuff cookbook:olive cookbook:french_omelette recipeFoodstuff cookbook:pepper cookbook:french_omelette recipeFoodstuff cookbook:prosciutto cookbook:french_omelette recipeFoodstuff cookbook:salami cookbook:french_omelette recipeFoodstuff cookbook:salt cookbook:french_omelette recipeFoodstuff cookbook:tomato cookbook:french_omelette recipeIngredient "4 eggs" cookbook:french_omelette recipeIngredient "Oil and butter." cookbook:french_omelette recipeInstructions ["Loosely mix the eggs. Season the mixture with some salt and pepper.","Heat a frying pan.","Add oil and a small amount of butter when the pan starts to get hot. Enough to coat the pan entirely, but no more. Remove any excess oil.","Let the pan get as hot as you can, without burning the butter, and keep the flame high.","Pour the egg mixture into the pan and quickly tilt the pan to let it spread around the bottom.","With a spoon or spatula, pull the solidified edges towards the center and tilt the pan to let the egg mixture fill the gap again. Keep repeating this (quickly) until there's not enough liquid egg left to fill the gap. (The top of the omelette should still be liquid).","Turn the flame down a little lower to fold the egg. Use a spatula to pry the edges loose from the pan. When the omelette is completely loose from the pan. Fold one part over the other. You can fold half of the omelette over the other half, or fold one third of the omelette inwards and then fold the remaining flap over that, to create a thicker, less wide omelette.","Slide the omelette onto the plate."] cookbook:french_omelette recipeNotes "* The center of a good omelette should just be a little runny. When serving omelettes to children, pregnant women, or elderly or ill people, give the omelette a little more time. * To decrease the amount of eggs used, use fewer eggs, and add some milk. * Omelettes are often cooked with extra ingredients, or a 'filling'. How ingredients should be added depends on the ingredient. Some ingredients, like cheese, can be added to the egg mixture. Some should be fried before making the omelette (possibly in the same pan as the omelette, before adding the eggs). To use the ingredients more as a filling, than as a part of the mixture, add them to the omelette just before folding. * There are many ingredients and fillings that can be used in omelettes. Some suggestions: ** Cooked bacon. ** Any kind of cheese. ** Broccoli. ** Olives. ** Chopped tomatoes, optionally with seeds removed. ** Ham, salami, or prosciutto. ** Saut\u00e9ed Mushrooms. * http:\/\/www.food.gov.uk\/multimedia\/pdfs\/week4recipes.pdf (Energy Values) " cookbook:french_omelette recipeYield 1 cookbook:french_omelette totalTime "10 minutes" cookbook:french_omelette type cookbook:recipes cookbook:french_omelette url https://en.wikibooks.org/wiki/Cookbook:French_Omelette cookbook:french_toast difficulty 2 cookbook:french_toast label "french toast" cookbook:french_toast name "French Toast" cookbook:french_toast recipeCategory category:bread_recipes cookbook:french_toast recipeCategory category:breakfast_recipes cookbook:french_toast recipeCategory category:dessert_recipes cookbook:french_toast recipeCategory category:easy_recipes cookbook:french_toast recipeCategory category:egg_recipes cookbook:french_toast recipeCategory category:featured_recipes cookbook:french_toast recipeCategory category:pan_fried_recipes cookbook:french_toast recipeCategory category:recipes_with_images cookbook:french_toast recipeCategory category:recipes_with_metric_units cookbook:french_toast recipeCategory category:vegetarian_recipes cookbook:french_toast recipeCookingTechnique cookbook:browning cookbook:french_toast recipeEquipment cookbook:frying_pan cookbook:french_toast recipeEquipment cookbook:griddle cookbook:french_toast recipeFoodstuff cookbook:butter cookbook:french_toast recipeFoodstuff cookbook:cinnamon cookbook:french_toast recipeFoodstuff cookbook:egg cookbook:french_toast recipeFoodstuff cookbook:margarine cookbook:french_toast recipeFoodstuff cookbook:milk cookbook:french_toast recipeFoodstuff cookbook:nutmeg cookbook:french_toast recipeFoodstuff cookbook:oil_and_fat cookbook:french_toast recipeFoodstuff cookbook:pepper cookbook:french_toast recipeFoodstuff cookbook:salt cookbook:french_toast recipeFoodstuff cookbook:spices_and_herbs cookbook:french_toast recipeFoodstuff cookbook:sugar cookbook:french_toast recipeFoodstuff cookbook:vanilla cookbook:french_toast recipeIngredient "1/2 teaspoon sugar" cookbook:french_toast recipeIngredient "1/2 teaspoon vanilla extract or similar" cookbook:french_toast recipeIngredient "1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spices suitable for sweet foods" cookbook:french_toast recipeIngredient "1/4 teaspoon pepper" cookbook:french_toast recipeIngredient "1/4 teaspoon salt" cookbook:french_toast recipeIngredient "1 egg" cookbook:french_toast recipeIngredient "2 slices bread, preferably 1 in. slices of French bread" cookbook:french_toast recipeIngredient "approximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)" cookbook:french_toast recipeIngredient "butter (best), margarine, or cooking oil" cookbook:french_toast recipeInstructions ["In a bowl, mix eggs and milk, and optional ingredients.","Heat up a frying pan, skillet or griddle to medium-low heat.","Grease the pan with butter, margarine, or cooking spray.","Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full or desired amount is placed.","Brown both sides bread.","Serve on plates, usually two slices per person, with toppings as desired.","[http:\/\/www.youtube.com\/watch?v=DRyTaSflfqo French toast (4 slices), YouTube]","[http:\/\/www.youtube.com\/watch?v=sAfoOQnhjUw How to make French toast, YouTube]","[http:\/\/www.makefrenchtoast.com\/how-to-make-french-toast.html How to make toast] Recommended bread types.<\/text>"] cookbook:french_toast recipeYield 1, 2 slices cookbook:french_toast totalTime "~10 minutes" cookbook:french_toast type cookbook:recipes cookbook:french_toast url https://en.wikibooks.org/wiki/Cookbook:French_Toast cookbook:french_toast_(vegan) label "french toast" cookbook:fresh_broadbeans_salad label "fresh broadbeans salad" cookbook:fresh_broadbeans_salad name "Fresh Broadbeans Salad" cookbook:fresh_broadbeans_salad recipeCategory category:bean_recipes cookbook:fresh_broadbeans_salad recipeCategory category:salad_recipes cookbook:fresh_broadbeans_salad recipeCategory category:tomato_recipes cookbook:fresh_broadbeans_salad recipeCategory category:vegan_recipes cookbook:fresh_broadbeans_salad recipeCuisine cookbook:vegan_cuisine cookbook:fresh_broadbeans_salad recipeFoodstuff cookbook:broad_bean cookbook:fresh_broadbeans_salad recipeFoodstuff cookbook:olive_oil cookbook:fresh_broadbeans_salad recipeFoodstuff cookbook:onion cookbook:fresh_broadbeans_salad recipeFoodstuff cookbook:tomato cookbook:fresh_broadbeans_salad recipeIngredient "broad beans" cookbook:fresh_broadbeans_salad recipeIngredient "olive oil" cookbook:fresh_broadbeans_salad recipeIngredient "onion" cookbook:fresh_broadbeans_salad recipeIngredient "tomatoes" cookbook:fresh_broadbeans_salad recipeInstructions ["Peel the broad beans, and discard any nasty looking peas.","Chop tomatoes to cubed, about a cm thick. The volume of chopped tomatoes should be roughly twice that of the peas.","Chop onion(s) very thinly. The amount depends on how spicy you like your salad.","Mix it all together, then sprinkle salt and olive oil generously."] cookbook:fresh_broadbeans_salad type cookbook:recipes cookbook:fresh_broadbeans_salad url https://en.wikibooks.org/wiki/Cookbook:Fresh_Broadbeans_Salad cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) label "''pasta fresca all'uovo''" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) label "pasta fresca all'uovo" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) name "Pasta fresca all'uovo" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) url https://en.wikibooks.org/wiki/Cookbook:Pasta_fresca_all'uovo cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) name "Fresh Egg Pasta (Pasta Fresca All'uovo)" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeCategory category:italian_recipes cookbook:fresh_egg_pasta_(pasta_fresca_all\'uovo) recipeCategory category:italian_recipes cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeCategory category:noodle_recipes cookbook:fresh_egg_pasta_(pasta_fresca_all\'uovo) recipeCategory category:noodle_recipes cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeCategory category:pasta_recipes cookbook:fresh_egg_pasta_(pasta_fresca_all\'uovo) recipeCategory category:pasta_recipes cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeCategory category:recipes_with_metric_units cookbook:fresh_egg_pasta_(pasta_fresca_all\'uovo) recipeCategory category:recipes_with_metric_units cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeCookingTechnique cookbook:al_dente cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeCuisine cookbook:cuisine_of_italy cookbook:fresh_egg_pasta_(pasta_fresca_all\'uovo) recipeCuisine cookbook:cuisine_of_italy cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeIngredient "1 Tbs. olive oil" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeIngredient "1 tsp. salt" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeIngredient "300 g (1½ cups) all-purpose flour" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeIngredient "3 eggs" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeIngredient "a few drops of water" cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) recipeInstructions ["Pour the flour and salt into a food processor.","Beat the eggs with the oil.","With the motor running, slowly pour the egg through the feed tube.","Continue to mix until the dough comes together and forms a ball.","If it doesn't form a ball, add a little water through the feed tube 1 teaspoon at a time until it does.","Remove the dough from the food processor and knead for 10 minutes on a floured work surface.","If the dough is too sticky, work in a little extra flour.","Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes.","Remove from the fridge and knead it some more until it has warmed to room temperature.","Divide the dough into 2 balls.","Roll each ball out on a floured surface or pastry cloth in the shape of a rectangle.","Turn the dough 90\u00ba and roll across its width.","Turn 90\u00ba and roll some more. Keep turning and rolling until the dough is paper thin.","If at any time the dough begins to stick, lift it carefully and flour the work surface.","A pasta machine will do both the rolling and kneading.","Cut the dough into roughly 3 equal pieces.","On its widest setting, feed each piece of dough through the machine 5 or 6 times and folding it in thirds between each rolling until smooth, shiny and elastic.","This completes the kneading step.","Now set the machine to the second setting and feed a portion of the dough through.","Now set the machine to the third setting and roll the dough again.","Keep changing the setting and rolling until the dough is about 1 mm (1\/16") thick.","Dust the rectangle of rolled dough lightly and let it rest for 10 minutes.","Roll it up from the shorter side into a roulade (jelly-roll) shape.","With a sharp knife, slice the roll into even strips as follows:","3 mm (1\/8") wide &mdash; '''''tagliarini'''''","6 mm (1\/4") wide &mdash; '''''fetuccine''''' and '''''tagliatelle'''''.","100 mm (4") wide &mdash; '''''lasagna'''''","If using a pasta machine use the appropriate attachment to cut the pasta into strips.","Hang the pasta over a clean broomstick handle to dry, supported on the backs of two chairs. Or place on waxed paper or clean tea towels.","Homemade pasta may be cooked immediately or wrapped, well floured, in cling wrap and refrigerated for up to 24 hours.","Cook fresh pasta in 6 to 8 litres (quarts) of water for 5 to 10 minutes or until ''al dente''."] cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) type cookbook:recipes cookbook:fresh_egg_pasta_(pasta_fresca_all\'uovo) type cookbook:recipes cookbook:fresh_egg_pasta_(pasta_fresca_all'uovo) url https://en.wikibooks.org/wiki/Cookbook:Fresh_Egg_Pasta_(Pasta_Fresca_All'uovo) cookbook:fresh_mozzarella_bruschetta difficulty 2 cookbook:fresh_mozzarella_bruschetta label "fresh mozzarella bruschetta" cookbook:fresh_mozzarella_bruschetta name "Fresh Mozzarella Bruschetta" cookbook:fresh_mozzarella_bruschetta recipeCategory category:appetizer_recipes cookbook:fresh_mozzarella_bruschetta recipeCategory category:basil_recipes cookbook:fresh_mozzarella_bruschetta recipeCategory category:cheese_recipes cookbook:fresh_mozzarella_bruschetta recipeCategory category:easy_recipes cookbook:fresh_mozzarella_bruschetta recipeCategory category:featured_recipes cookbook:fresh_mozzarella_bruschetta recipeCategory category:italian_recipes cookbook:fresh_mozzarella_bruschetta recipeCategory category:recipes_with_images cookbook:fresh_mozzarella_bruschetta recipeCategory category:recipes_with_metric_units cookbook:fresh_mozzarella_bruschetta recipeCategory category:sandwich_recipes cookbook:fresh_mozzarella_bruschetta recipeCategory category:tomato_recipes cookbook:fresh_mozzarella_bruschetta recipeCuisine cookbook:cuisine_of_italy cookbook:fresh_mozzarella_bruschetta recipeFoodstuff cookbook:basil cookbook:fresh_mozzarella_bruschetta recipeFoodstuff cookbook:garlic cookbook:fresh_mozzarella_bruschetta recipeFoodstuff cookbook:mozzarella_cheese cookbook:fresh_mozzarella_bruschetta recipeFoodstuff cookbook:olive_oil cookbook:fresh_mozzarella_bruschetta recipeFoodstuff cookbook:oregano cookbook:fresh_mozzarella_bruschetta recipeFoodstuff cookbook:salt cookbook:fresh_mozzarella_bruschetta recipeFoodstuff cookbook:tomato cookbook:fresh_mozzarella_bruschetta recipeIngredient "1 long loaf crusty French bread" cookbook:fresh_mozzarella_bruschetta recipeIngredient "24 fresh basil leaves" cookbook:fresh_mozzarella_bruschetta recipeIngredient "3 large fresh mozzarella balls" cookbook:fresh_mozzarella_bruschetta recipeIngredient "3 medium ripe roma tomatoes" cookbook:fresh_mozzarella_bruschetta recipeIngredient "Balsamic vinegar" cookbook:fresh_mozzarella_bruschetta recipeIngredient "Black pepper" cookbook:fresh_mozzarella_bruschetta recipeIngredient "Coarse salt" cookbook:fresh_mozzarella_bruschetta recipeIngredient "Extra virgin olive oil" cookbook:fresh_mozzarella_bruschetta recipeIngredient "Oregano" cookbook:fresh_mozzarella_bruschetta recipeInstructions ["Cut Bread into 1\/2" (1.27cm) slices on the diagonal","Lightly toast bread in the oven on both sides","Cut tomatoes into 1\/4 inch (0.75cm) slices and place one on each slice of bread.","Cut mozzarella balls into 1\/4 inch (0.75cm) slices and place on top of tomato.","Chop basil into thin strips and sprinkle on top with the oregano.","Combine olive oil and balsamic vinegar (to taste) in small bowl","Drizzle with mixture and sprinkle with salt and pepper."] cookbook:fresh_mozzarella_bruschetta recipeNotes "*An optional re-toasting with toppings on will make the mozzarella melt and be even more delicious *Authentic Italian Bruschetta begins with rubbing roasted garlic cloves on the toasted bread slices " cookbook:fresh_mozzarella_bruschetta recipeYield 24 servings cookbook:fresh_mozzarella_bruschetta totalTime "15 minutes" cookbook:fresh_mozzarella_bruschetta type cookbook:recipes cookbook:fresh_mozzarella_bruschetta url https://en.wikibooks.org/wiki/Cookbook:Fresh_Mozzarella_Bruschetta cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) label "''nouilles fraîches à l'alsacienne''" cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) name "Nouilles fraîches à l'Alsacienne" cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) url https://en.wikibooks.org/wiki/Cookbook:Nouilles_fraîches_à_l'Alsacienne cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) name "Fresh Noodles of Alsace (Nouilles fraîches à l'Alsacienne)" cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeCategory category:alsatian_recipes cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l\'alsacienne) recipeCategory category:alsatian_recipes cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeCategory category:french_recipes cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l\'alsacienne) recipeCategory category:french_recipes cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeCategory category:noodle_recipes cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l\'alsacienne) recipeCategory category:noodle_recipes cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeCuisine cookbook:cuisine_of_france cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l\'alsacienne) recipeCuisine cookbook:cuisine_of_france cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeIngredient "1 lb. flour" cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeIngredient "8 eggs" cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeIngredient "salt" cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeIngredient "white wine vinegar" cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) recipeInstructions ["Break the eggs and place in a large bowl..","Add about 10g salt (ca. 2 tsp.).","Add 1 tsp. vinegar.","Mix while adding the flour little by little.","Work the dough for several minutes until it is smooth.","Roll into a ball and wrap in a dry cloth. Allow to rest for 1 hour.","Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2mm (1\/8 inch).","Allow the dough to dry for 30 minutes, turning the rounds frequently. One can also dry them by suspending them from a cord or over a broom handle place on the backs of two chairs.","At the end of this time, flour each round and roll it up on itself. Cut into slices of 3 \u2013 4 mm (\u00bc in.)","Unroll to obtain the noodles and spread out on a large tray without tangling them.","Fill a large pot with salted water; bring to a boil and plunge in the noodles.","Poach for 7 \u2013 8 minutes.","Drain the noodles and sprinkle with melted butter."] cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) type cookbook:recipes cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l\'alsacienne) type cookbook:recipes cookbook:fresh_noodles_of_alsace_(nouilles_fraîches_à_l'alsacienne) url https://en.wikibooks.org/wiki/Cookbook:Fresh_Noodles_of_Alsace_(Nouilles_fraîches_à_l'Alsacienne) cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil label "fresh pasta with mozzarella, tomato and basil" cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil name "Fresh Pasta with Mozzarella, Tomato and Basil" cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeCategory category:basil_recipes cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeCategory category:cheese_recipes cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeCategory category:pasta_recipes cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeCategory category:tomato_recipes cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeCookingTechnique cookbook:al_dente cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeFoodstuff cookbook:basil cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeFoodstuff cookbook:mozzarella_cheese cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeFoodstuff cookbook:olive_oil cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeFoodstuff cookbook:pasta cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeFoodstuff cookbook:pepper cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeFoodstuff cookbook:salt cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeFoodstuff cookbook:tomato cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeIngredient "250g fresh egg pasta" cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeIngredient "2 mozzarella balls (cow or buffalo) - Works well with Brie as well" cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeIngredient "About 10-15 small tomatoes or 4/5 larger tomatoes (you need about the same amount as the mozzarella)" cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeIngredient "A good handful of basil leaves, about 15-20" cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeIngredient "Extra virgin olive oil (what else?)" cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeIngredient "Salt & black pepper" cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil recipeInstructions ["Chop the mozzarella and the tomatoes roughly and put them in a big salad type dish. You're looking to create small cube shapes between 1 cm and 1 inch (i.e., about 2.5 cm).","Now tear up the basil and sprinkle it over the mozzarella and tomatoes. I always tear basil as I've read that it's the best way to preserve the flavour, but others may disagree.","Drizzle on lots of extra virgin olive oil - at least 3 tablespoons (I usually do more - for me it's pouring, not drizzling!)","Finally add a really good amount of salt and just a little black pepper. The salt will start to leech moisture out from the other ingredients and create a sauce.","Wait!","When you're ready, boil up the egg pasta, drain when cooked al dente (as usual) and then pour, still hot, on the other ingredients. Stir it up, coating everything really well, and serve."] cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil type cookbook:recipes cookbook:fresh_pasta_with_mozzarella,_tomato_and_basil url https://en.wikibooks.org/wiki/Cookbook:Fresh_Pasta_with_Mozzarella,_Tomato_and_Basil cookbook:fresh_tomato_galette name "Fresh Tomato Galette" cookbook:fresh_tomato_galette recipeCategory category:egg_recipes cookbook:fresh_tomato_galette recipeCategory category:french_recipes cookbook:fresh_tomato_galette recipeCategory category:mustard_recipes cookbook:fresh_tomato_galette recipeCategory category:parmesan_recipes cookbook:fresh_tomato_galette recipeCategory category:pastry_recipes cookbook:fresh_tomato_galette recipeCategory category:recipes_from_foodista cookbook:fresh_tomato_galette recipeCategory category:recipes_with_metric_units cookbook:fresh_tomato_galette recipeCategory category:tomato_recipes cookbook:fresh_tomato_galette recipeCuisine cookbook:cuisine_of_france cookbook:fresh_tomato_galette recipeIngredient "1 egg, beaten" cookbook:fresh_tomato_galette recipeIngredient "1 sheet puff pastry" cookbook:fresh_tomato_galette recipeIngredient "1 tsp mustard powder" cookbook:fresh_tomato_galette recipeIngredient "1 tsp thyme" cookbook:fresh_tomato_galette recipeIngredient "3 tbsp freshly grated Parmesan" cookbook:fresh_tomato_galette recipeIngredient "3 tbsp panko or breadcrumbs" cookbook:fresh_tomato_galette recipeIngredient "5 tomatoes" cookbook:fresh_tomato_galette recipeInstructions ["Preheat your oven to 200\u00b0C\/400\u00b0F.","Slice the tomatoes to 0.5cm\/\u00bc in. thickness and set aside.","In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder.","Line a baking tray with parchment paper and lay your puff pastry.","Spread 2 tbsp panko or breadcrumbs, leaving about 4cm\/1\u00bd in. of the border uncovered.","Sprinkle the Parmesan\/mustard\/thyme evenly mix on top.","Starting at the centre, place the tomato slices in circles overlapping each other.","Sprinkle the remaining breadcrumbs and Parmesan on top, season with a little pepper if you like, and carefully fold the leftover dough over the tomatoes.","Brush the galette with the beaten egg and bake for about 30-40 minutes or until the dough is cooked through and golden brown.","Allow the galette to cool down slightly before decorating with fresh basil leaves, and serve. Roger Mooking suggests serving with cr\u00e8me fra\u00eeche, if you like."] cookbook:fresh_tomato_galette type cookbook:recipes cookbook:fresh_tomato_galette url https://en.wikibooks.org/wiki/Cookbook:Fresh_Tomato_Galette cookbook:freshwater_fish type cookbook:seafood cookbook:friar's_omelette difficulty 3 cookbook:friar's_omelette label "friar's omelette" cookbook:friar's_omelette name "Friar's Omelette" cookbook:friar's_omelette recipeCategory category:apple_recipes cookbook:friar's_omelette recipeCategory category:baked_recipes cookbook:friar's_omelette recipeCategory category:breakfast_recipes cookbook:friar's_omelette recipeCategory category:egg_recipes cookbook:friar\'s_omelette recipeCategory category:egg_recipes cookbook:friar's_omelette recipeCategory category:fruit_recipes cookbook:friar\'s_omelette recipeCategory category:medium_difficulty_recipes cookbook:friar's_omelette recipeCategory category:omelette_recipes cookbook:friar\'s_omelette recipeCategory category:omelette_recipes cookbook:friar's_omelette recipeCategory category:recipes_with_metric_units cookbook:friar's_omelette recipeCategory category:scottish_recipes cookbook:friar\'s_omelette recipeCategory category:scottish_recipes cookbook:friar's_omelette recipeCuisine cookbook:cuisine_of_scotland cookbook:friar\'s_omelette recipeCuisine cookbook:cuisine_of_scotland cookbook:friar's_omelette recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:friar\'s_omelette recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:friar's_omelette recipeFoodstuff cookbook:apple cookbook:friar's_omelette recipeFoodstuff cookbook:bread_crumb cookbook:friar's_omelette recipeFoodstuff cookbook:butter cookbook:friar's_omelette recipeFoodstuff cookbook:egg cookbook:friar's_omelette recipeFoodstuff cookbook:lemon_juice cookbook:friar's_omelette recipeFoodstuff cookbook:sugar cookbook:friar's_omelette recipeFoodstuff cookbook:water cookbook:friar's_omelette recipeIngredient "1 ounce (25g or rounded tablespoon) white sugar for decoration" cookbook:friar's_omelette recipeIngredient "2 eggs, well beaten" cookbook:friar's_omelette recipeIngredient "2 ounces (50g or 4 tablespoons) white sugar" cookbook:friar's_omelette recipeIngredient "4 ounces (125g or 1 cup) breadcrumbs" cookbook:friar's_omelette recipeIngredient "4 ounces (125g or one stick) butter plus butter for greasing a baking dish" cookbook:friar's_omelette recipeIngredient "6 medium cooking apples" cookbook:friar's_omelette recipeIngredient "a quarter pint (150mL) water" cookbook:friar's_omelette recipeIngredient "a squeeze of lemon juice" cookbook:friar's_omelette recipeInstructions ["Peel and core the apples, slice and place in a saucepan with the water.","Cook until soft (similar to apple sauce), then remove from heat and add butter, sugar and lemon juice; mix well.","While this is cooling, beat the eggs very well - when the apple mixture is cool, mix in the eggs as well.","Butter a deep baking dish and spread the breadcrumbs around it so that they stick to the bottom and the sides, keeping a good amount for the top.","Pour the apple and egg mixture into the dish and cover with a thick layer of breadcrumbs.","Bake in a moderate oven (350\u00b0F\/180\u00b0C\/Gas Mark 4) for about half an hour.","Turn out onto a flat dish and sprinkle with sugar before serving."] cookbook:friar's_omelette recipeYield 4 cookbook:friar's_omelette totalTime "90 minutes" cookbook:friar's_omelette type cookbook:recipes cookbook:friar\'s_omelette type cookbook:recipes cookbook:friar's_omelette url https://en.wikibooks.org/wiki/Cookbook:Friar's_Omelette cookbook:fricassée_de_poulet_à_l’alsacienne label "''fricassée de poulet à l’alsacienne''" cookbook:fricassée_de_poulet_à_l’alsacienne name "Fricassée de poulet à l’Alsacienne" cookbook:fricassée_de_poulet_à_l’alsacienne recipeCategory category:alsatian_recipes cookbook:fricassée_de_poulet_à_l’alsacienne recipeCategory category:baked_recipes cookbook:fricassée_de_poulet_à_l’alsacienne recipeCategory category:chicken_recipes cookbook:fricassée_de_poulet_à_l’alsacienne recipeCategory category:french_recipes cookbook:fricassée_de_poulet_à_l’alsacienne recipeCategory category:main_course_recipes cookbook:fricassée_de_poulet_à_l’alsacienne recipeCategory category:mushroom_recipes cookbook:fricassée_de_poulet_à_l’alsacienne recipeCategory category:recipes_with_metric_units cookbook:fricassée_de_poulet_à_l’alsacienne recipeCategory category:wine_recipes cookbook:fricassée_de_poulet_à_l’alsacienne recipeCuisine cookbook:cuisine_of_france cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "10 Onions" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "125 g Bacon (4 oz.)" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "1 bottle Red wine" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "1 sprig Thyme" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "1 tsp Olive oil" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "250 g Mushrooms (8 oz.)" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "2 Bay leaves" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "2 kg Chicken pieces (4 lbs)" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "2 tbs Flour" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "3 cloves Garlic" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "3 sprigs Parsley" cookbook:fricassée_de_poulet_à_l’alsacienne recipeIngredient "45 g. Butter (1½ oz.)" cookbook:fricassée_de_poulet_à_l’alsacienne recipeInstructions ["Preheat oven to 180\u00b0C (350\u00baF).","Remove the skin from the chicken.","Season all the pieces.","Pour the oil into a flame-proof casserole","Render the bacon, coarsely cut up and add the onions peeled and minced.","Add the peeled and minced garlic, the mushrooms washed and coarsely chopped and then the chicken.","Add the wine.","Add the herbs.","Bake for about 45 minutes.","Several minutes before the end of the cooking period, add the flour mixed with the olive oil to the liquid in the casserole and mix in turning the chicken pieces to coat well with the sauce.","Sprinkle the chicken with cut up parsley before serving."] cookbook:fricassée_de_poulet_à_l’alsacienne type cookbook:recipes cookbook:fricassée_de_poulet_à_l’alsacienne url https://en.wikibooks.org/wiki/Cookbook:Fricassée_de_poulet_à_l’Alsacienne cookbook:fricot label "fricot" cookbook:fried_apple_pies name "Fried Apple Pies" cookbook:fried_apple_pies recipeCategory category:apple_recipes cookbook:fried_apple_pies recipeCategory category:deep_fried_recipes cookbook:fried_apple_pies recipeCategory category:dessert_recipes cookbook:fried_apple_pies recipeCategory category:pastry_recipes cookbook:fried_apple_pies recipeIngredient "1/2 cup apple juice" cookbook:fried_apple_pies recipeIngredient "1/2 tsp freshly grated nutmeg" cookbook:fried_apple_pies recipeIngredient "1 cup sugar" cookbook:fried_apple_pies recipeIngredient "1 egg mixed with 1 to 2 teaspoons water" cookbook:fried_apple_pies recipeIngredient "1 tsp freshly ground cinnamon" cookbook:fried_apple_pies recipeIngredient "2 1/2 ounces shortening, approximately 6 tablespoons" cookbook:fried_apple_pies recipeIngredient "2 cups peeled and chopped apple" cookbook:fried_apple_pies recipeIngredient "2 quarts canola oil" cookbook:fried_apple_pies recipeIngredient "2 teaspoons baking powder" cookbook:fried_apple_pies recipeIngredient "3/4 cup milk" cookbook:fried_apple_pies recipeIngredient "3/4 teaspoon salt" cookbook:fried_apple_pies recipeIngredient "9 1/2 ounces all-purpose flour, approximately 2 cups" cookbook:fried_apple_pies recipeIngredient "Apple Filling (recipe below)" cookbook:fried_apple_pies recipeIngredient "Powdered sugar" cookbook:fried_apple_pies recipeInstructions ["Place all of the ingredients into a small saucepan over high heat and bring to a boil.","Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.","Transfer to a bowl and place in refrigerator to cool completely before using as filling."] cookbook:fried_apple_pies type cookbook:recipes cookbook:fried_apple_pies url https://en.wikibooks.org/wiki/Cookbook:Fried_Apple_Pies cookbook:fried-brain_sandwich label "fried-brain sandwich" cookbook:fried_bread label "fried bread" cookbook:fried_bread name "Fried Bread" cookbook:fried_bread recipeCategory category:bread_recipes cookbook:fried_bread recipeCategory category:breakfast_recipes cookbook:fried_bread recipeCategory category:pan_fried_recipes cookbook:fried_bread recipeCategory category:recipes_without_servings cookbook:fried_bread recipeCategory category:very_easy_recipes cookbook:fried_bread type cookbook:recipes cookbook:fried_bread url https://en.wikibooks.org/wiki/Cookbook:Fried_Bread cookbook:fried_cheese_balls_with_sausage label "fried cheese balls with sausage" cookbook:fried_cheese_balls_with_sausage name "Fried Cheese Balls with Sausage" cookbook:fried_cheese_balls_with_sausage recipeCategory category:appetizer_recipes cookbook:fried_cheese_balls_with_sausage recipeCategory category:baked_recipes cookbook:fried_cheese_balls_with_sausage recipeCategory category:cheese_recipes cookbook:fried_cheese_balls_with_sausage recipeCategory category:deep_fried_recipes cookbook:fried_cheese_balls_with_sausage recipeCategory category:recipes_with_metric_units cookbook:fried_cheese_balls_with_sausage recipeCategory category:sausage_recipes cookbook:fried_cheese_balls_with_sausage recipeFoodstuff cookbook:cheddar_cheese cookbook:fried_cheese_balls_with_sausage recipeFoodstuff cookbook:flour cookbook:fried_cheese_balls_with_sausage recipeFoodstuff cookbook:salt cookbook:fried_cheese_balls_with_sausage recipeFoodstuff cookbook:sausage cookbook:fried_cheese_balls_with_sausage recipeFoodstuff cookbook:vegetable_oil cookbook:fried_cheese_balls_with_sausage recipeIngredient "¾ cup (180 ml) fine cracker crumbs" cookbook:fried_cheese_balls_with_sausage recipeIngredient "¼ tsp salt" cookbook:fried_cheese_balls_with_sausage recipeIngredient "1 cup (240 ml) grated cheddar cheese" cookbook:fried_cheese_balls_with_sausage recipeIngredient "1 lb (500 g) mild or hot sausage" cookbook:fried_cheese_balls_with_sausage recipeIngredient "2 Tsp flour" cookbook:fried_cheese_balls_with_sausage recipeIngredient "vegetable oil" cookbook:fried_cheese_balls_with_sausage recipeInstructions ["Preheat oven to 375\u00b0F (230\u00b0C).","Mix all ingredients together thoroughly","Form into 1-inch (2.5 cm) balls, and place on ungreased cookie sheets.","Bake for 15 minutes or until golden brown."] cookbook:fried_cheese_balls_with_sausage type cookbook:recipes cookbook:fried_cheese_balls_with_sausage url https://en.wikibooks.org/wiki/Cookbook:Fried_Cheese_Balls_with_Sausage cookbook:fried_chicken_and_fried_potatoes name "Fried Chicken and Fried Potatoes" cookbook:fried_chicken_and_fried_potatoes name "Kov roghan" cookbook:fried_chicken_and_fried_potatoes recipeCategory category:chicken_recipes cookbook:fried_chicken_and_fried_potatoes recipeCategory category:main_course_recipes cookbook:fried_chicken_and_fried_potatoes recipeCategory category:pan_fried_recipes cookbook:fried_chicken_and_fried_potatoes recipeCategory category:potato_recipes cookbook:fried_chicken_and_fried_potatoes recipeIngredient "1/2 quart olive or vegetable oil" cookbook:fried_chicken_and_fried_potatoes recipeIngredient "2 ½ lbs chicken" cookbook:fried_chicken_and_fried_potatoes recipeIngredient "8 lbs potatoes" cookbook:fried_chicken_and_fried_potatoes recipeIngredient "Salt, cumin (to taste)" cookbook:fried_chicken_and_fried_potatoes recipeInstructions ["Peel potatoes and slice into small or large wedges","Heat oil in the pan to almost boiling temp.","Fry potatoes in oil until they are light brown","Once done, salt the potatoes to desired level","Fry the chicken (in smaller pieces) for ~5 min","Drain the oil or move the chicken to a different pan","Salt the chicken, add \u00be cup of water and let simmer for ~15-20 minutes","Combine chicken and potatoes (potatoes on top)","Add cumin and let simmer for ~20 minutes."] cookbook:fried_chicken_and_fried_potatoes type cookbook:recipes cookbook:fried_chicken_and_fried_potatoes url https://en.wikibooks.org/wiki/Cookbook:Fried_Chicken_and_Fried_Potatoes cookbook:fried_chicken_and_fried_potatoes url https://en.wikibooks.org/wiki/Cookbook:Kov_roghan cookbook:fried_chicken label "fried chicken" cookbook:fried_chicken name "Fried chicken" cookbook:fried_chicken name "Fried Chicken" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) label "ayam goreng kuning" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) name "Ayam Goreng Kuning" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) name "Fried Chicken of Indonesia (Ayam Goreng Kuning)" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeCategory category:chicken_recipes cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeCategory category:indonesian_recipes cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeCuisine cookbook:cuisine_of_indonesia cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:chicken cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:coconut cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:galangal cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:garlic cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:ginger cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:oil_and_fat cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:pepper cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:salt cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:shallot cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeFoodstuff cookbook:turmeric cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "chicken" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "cooking Oil, for deep frying" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "desiccated (dried) coconut" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "fried shallot for garnish" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "galanga" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "garlic" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "ginger (just a little)" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "salt and pepper to taste" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeIngredient "turmeric" cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) recipeInstructions ["Mix all of the spices except the coconut together with a small amount of water. Use either a mortar or food processor to make a paste.","Add the coconut to the spice paste. Do not process any longer.","In a pot, boil the chicken along with the spice paste on low heat. Add salt and pepper to taste. Cook until all the water has gone.","In a deep fryer, heat the cooking oil. When the oil is hot enough, deep fry the chicken.","Remove the chicken and filter the cooking oil. Put the oil back in the deep fryer. Put the chicken along with all filtered spices on top of paper towels.","After deep frying all of the chicken, put all spices left in the boiling pot into the deep fryer. IMPORTANT: make sure the spice paste is dry enough before frying. Excessive water may explode! If everything is correct, you should see brown particles in the cooking oil. Filter the oil, and sprinkle the fried spice paste on top of the chicken."] cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) type cookbook:recipes cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) url https://en.wikibooks.org/wiki/Cookbook:Ayam_Goreng_Kuning cookbook:fried_chicken_of_indonesia_(ayam_goreng_kuning) url https://en.wikibooks.org/wiki/Cookbook:Fried_Chicken_of_Indonesia_(Ayam_Goreng_Kuning) cookbook:fried_chicken recipeCategory category:chicken_recipes cookbook:fried_chicken recipeCategory category:deep_fried_recipes cookbook:fried_chicken recipeCategory category:main_course_recipes cookbook:fried_chicken recipeCategory category:southern_u.s._recipes cookbook:fried_chicken recipeCookingTechnique cookbook:deep_fat_frying cookbook:fried_chicken recipeCookingTechnique cookbook:pan_frying cookbook:fried_chicken recipeCuisine cookbook:louisiana_creole_cuisine cookbook:fried_chicken recipeCuisine cookbook:southern_cuisine cookbook:fried_chicken recipeFoodstuff cookbook:bell_pepper cookbook:fried_chicken recipeFoodstuff cookbook:chicken cookbook:fried_chicken recipeFoodstuff cookbook:cumin cookbook:fried_chicken recipeFoodstuff cookbook:curry_powder cookbook:fried_chicken recipeFoodstuff cookbook:flour cookbook:fried_chicken recipeFoodstuff cookbook:milk cookbook:fried_chicken recipeFoodstuff cookbook:oil_and_fat cookbook:fried_chicken recipeFoodstuff cookbook:paprika cookbook:fried_chicken recipeFoodstuff cookbook:rosemary cookbook:fried_chicken recipeFoodstuff cookbook:salt cookbook:fried_chicken recipeIngredient "½ cup salt" cookbook:fried_chicken recipeIngredient "1 fryer chicken, cut up (see notes below)" cookbook:fried_chicken recipeIngredient "1 quart buttermilk" cookbook:fried_chicken recipeIngredient "A quantity of oil suitable for the desired cooking method (see notes below)" cookbook:fried_chicken recipeIngredient "Flour" cookbook:fried_chicken recipeIngredient "Spice rub (paprika is highly recommended. See below for how to prepare)" cookbook:fried_chicken recipeInstructions ["Pressure frying gives excellent results, but special equipment is needed. A typical pressure cooker is not suitable for cooking with large quantities of oil; a pressure fryer must be used. Follow the manufacturer's instructions carefully.","Put the chicken pieces into hot oil (larger pieces first) and fry about 3 minutes until very light brown. Then put on the lid and lock it.","Cook at a pressure of 5-6 pounds for about 7 minutes.","Drain the chicken on a wire rack (place it over a sheet pan to catch the oil)."] cookbook:fried_chicken recipeNotes "*The key to this recipe is the buttermilk brine, which seasons the chicken with a salty tanginess inside. Combined with a suitably zingy spice rub, this works out beautifully. *This recipe is death to oil, so it's one you might want to save until you're thinking about changing your fryer oil anyway. *As with all respectable fried chicken recipes, this recipe may be even better 24 hours after you cook it, when the chicken has been refrigerated. *If you can get a pre-cut chicken, this is ultimately easier. Alternatively, if you have a real preference for drumsticks, thighs, breasts, or some other part, feel free to buy just those. The quantities in the ingredient list, however, reflect two breasts, two thighs, and two drumsticks. (Don't waste the other parts on fried chicken; save them for chicken soup! But if you like fried chicken wings, increase the quantities a bit.) *If you are kosher, lactose intolerant, not fond of buttermilk, or feeling experimental, feel free to play around with other possible brines here. If you use a less viscous liquid than buttermilk, however, you may need to use an egg wash to make sure that the flour sticks to the chicken in sufficient quantity. *Wings can also be saved, along with other leftover bits of carcass, to make chicken soup. *Personal preference chooses which spice to use as a base. A paprika based rub works very well for this recipe, but others will work just fine. Cumin or curry powder would also both be good choices. You can use Rosemary Powder and Green Bell Pepper Powder in order to give a more mediterranean taste to fried chicken. " cookbook:fried_chicken type cookbook:recipes cookbook:fried_chicken url https://en.wikibooks.org/wiki/Cookbook:Fried_chicken cookbook:fried_chicken url https://en.wikibooks.org/wiki/Cookbook:Fried_Chicken cookbook:fried_corn label "fried corn" cookbook:fried_corn name "Fried Corn" cookbook:fried_corn recipeCategory category:chinese_recipes cookbook:fried_corn recipeCategory category:corn_recipes cookbook:fried_corn recipeCategory category:deep_fried_recipes cookbook:fried_corn recipeCategory category:side_dish_recipes cookbook:fried_corn recipeCuisine cookbook:cuisine_of_china cookbook:fried_corn recipeFoodstuff cookbook:corn cookbook:fried_corn recipeFoodstuff cookbook:flour cookbook:fried_corn recipeFoodstuff cookbook:msg cookbook:fried_corn recipeFoodstuff cookbook:oil_and_fat cookbook:fried_corn recipeFoodstuff cookbook:pepper cookbook:fried_corn recipeFoodstuff cookbook:salt cookbook:fried_corn recipeFoodstuff cookbook:spices_and_herbs cookbook:fried_corn recipeIngredient "canned or frozen corn" cookbook:fried_corn recipeIngredient "egg wash (optional)" cookbook:fried_corn recipeIngredient "flour" cookbook:fried_corn recipeIngredient "oil" cookbook:fried_corn recipeIngredient "salt and pepper" cookbook:fried_corn recipeInstructions ["If using frozen corn, thaw. If using canned corn, microwave in a glass bowl or gently heat on the stove until warm.","Coat corn with a light layer of egg wash.","Mix salt and pepper into the flour, MSG or other spices optional.","Move corn from the egg wash and cover with flour.","Heat oil to moderate to high heat.","Deep-fry floured corn until golden brown on the outside (less than two minutes).","Serve as a complement to another dish"] cookbook:fried_corn type cookbook:recipes cookbook:fried_corn url https://en.wikibooks.org/wiki/Cookbook:Fried_Corn cookbook:fried_eggs difficulty 2 cookbook:fried_eggs label "fried" cookbook:fried_eggs label "fried egg" cookbook:fried_eggs label "fried eggs" cookbook:fried_eggs label "sunny-side up" cookbook:fried_eggs name "Fried Eggs" cookbook:fried_eggs recipeCategory category:breakfast_recipes cookbook:fried_eggs recipeCategory category:easy_recipes cookbook:fried_eggs recipeCategory category:egg_recipes cookbook:fried_eggs recipeCategory category:pan_fried_recipes cookbook:fried_eggs recipeCategory category:vegetarian_recipes cookbook:fried_eggs recipeFoodstuff cookbook:basil cookbook:fried_eggs recipeFoodstuff cookbook:butter cookbook:fried_eggs recipeFoodstuff cookbook:chive cookbook:fried_eggs recipeFoodstuff cookbook:egg cookbook:fried_eggs recipeFoodstuff cookbook:olive_oil cookbook:fried_eggs recipeFoodstuff cookbook:parmesan_cheese cookbook:fried_eggs recipeFoodstuff cookbook:pepper cookbook:fried_eggs recipeFoodstuff cookbook:salt cookbook:fried_eggs recipeIngredient "2 or 3 large eggs, depending on appetite" cookbook:fried_eggs recipeIngredient "2 teaspoons of butter (or olive oil)" cookbook:fried_eggs recipeIngredient "Salt and pepper to taste (optional)" cookbook:fried_eggs recipeInstructions ["Melt the butter in the pan over low to medium heat.","Crack open the eggs into the pan and let fry until the yolks begin to harden at the edges (indicated by a lightening in the yolk color).","Using the spatula, flip the eggs over and allow to cook ten seconds for over-easy, thirty seconds for over-medium, or up to one minute for over-hard.","Add salt and pepper to taste, and serve."] cookbook:fried_eggs recipeNotes "*It often considered a cardinal sin to allow the yolk of an egg to break (although some prefer fried eggs with broken yolks). If the cook ensures that the eggs are fresh the yolks will be more 'pert', and less liable to break. *For ''Sunnyside Up'', do not flip the eggs. Use a slightly lower heat, and cover the pan with a lid for some of the cooking period. An ideal sunnyside up has a runny yolk, but the white should be cooked. *Uncooked egg white (often called jelly) is normally unwanted and less-preferred than a partially cooked yolk, so err on the side of overcooking rather than undercooking the eggs. *For a richer taste, try sprinkling with grated Parmesan or freshly chopped basil and chives. *When frying eggs for sandwiches, rolls or wraps, it is often a good idea to break the yolks. This increases the coverage of yolk so that every bite gets some yolk, and prevents uncooked yolk dripping out. #Heat 1\/4 cup extra virgin olive oil over a low-medium heat (you will break the olive oil if you heat it too much). #Crack open one egg into the pan and let fry while splashing some hot oil on the yolk so as to cook the top. If the egg begins to bubble, lower the heat. #DO NOT FLIP THE EGG. It will cook with the hot oil you are splashing on it. #Serve, add salt and pepper to taste. #Use butter to oil the pan and put heat to a medium #Crack two eggs into the pan and immediately garnish the whites with onion or garlic powder, whichever you have available. Feel free to use a lot because it only helps the taste -- just don't dump it on. Reduce the heat to low. #Sprinkle salt mainly on the yolks, and spread a little over the whites #Add black pepper to your taste #Put a lid on the pan and check occasionally #When the whites are no longer runny on top they are ready and delicious #Put on a pot of coffee. #Get your English muffins ready to toast. If you have a toaster oven or broiler, you can put some cheese on to get bubbly. Don't set it going yet... #Over medium heat, fry 4 strips of bacon in one layer turning often until browned and crispy to your taste. Lower the heat if the bacon fat starts to spatter. #Remove the bacon to a plate lined with paper towels. Pat the bacon with another sheet of paper towel to remove some of the fat #Pour most of the fat into a teacup, leaving most of the brown bits in the pan. #Wash and dry the pan and put it back on the heat. #Pour about a tablespoon of the bacon fat back into the pan. #Take your used paper towels, ball them up, put them in the teacup with the bacon fat. (When you are done eating the fat will have soaked into the towels, so you don't have to pour the fat down the drain, or scoop out congealed fat from the cup.) #Crack open two eggs into the pan, add salt and pepper and fry for about 2 minutes. Put the toast going and they will be done at about the same time. #Break the yolks, spreading them over the whites, and flip the eggs. Fry for another minute. #Assemble your sandwiches and eat. Now isn't that better than going to a fast food joint? *Many people prefer their eggs only partially cooked. Please see ''Egg'' for possible health concerns of eating raw eggs. " cookbook:fried_eggs recipeYield 1 cookbook:fried_eggs totalTime "5 minutes" cookbook:fried_eggs type cookbook:recipes cookbook:fried_eggs url https://en.wikibooks.org/wiki/Cookbook:Fried_Eggs cookbook:fried_fish_dinner_menu name "Fried Fish Dinner Menu" cookbook:fried_fish_dinner_menu recipeCategory category:menus cookbook:fried_fish_dinner_menu type cookbook:menus cookbook:fried_fish_dinner_menu type cookbook:recipes cookbook:fried_fish_dinner_menu url https://en.wikibooks.org/wiki/Cookbook:Fried_Fish_Dinner_Menu cookbook:fried_fish label "fried fish" cookbook:fried_fish label "like fish" cookbook:fried_fish name "Fried Fish" cookbook:fried_fish recipeCategory category:beer_recipes cookbook:fried_fish recipeCategory category:deep_fried_recipes cookbook:fried_fish recipeCategory category:fish_recipes cookbook:fried_fish recipeCategory category:main_course_recipes cookbook:fried_fish recipeCategory category:microwave_recipes cookbook:fried_fish recipeFoodstuff cookbook:baking_powder cookbook:fried_fish recipeFoodstuff cookbook:beer cookbook:fried_fish recipeFoodstuff cookbook:egg cookbook:fried_fish recipeFoodstuff cookbook:fish cookbook:fried_fish recipeFoodstuff cookbook:flour cookbook:fried_fish recipeFoodstuff cookbook:oil_and_fat cookbook:fried_fish recipeIngredient "1 cup beer, or 1 cup cold water and 1/2 teaspoon baking powder" cookbook:fried_fish recipeIngredient "1 cup flour" cookbook:fried_fish recipeIngredient "1 Egg white" cookbook:fried_fish recipeIngredient "extra flour to dust the fish" cookbook:fried_fish recipeIngredient "Oil with a high smoke point" cookbook:fried_fish recipeIngredient "''thin'' fish fillets (suggested: catfish, tilapia, or the less-durable flounder)" cookbook:fried_fish recipeInstructions ["Start heating the oil. This recipe is intended for fast cooking in very hot oil.","Get the batter ingredients ready to mix.","Microwave the fish, to ensure that the inside is hot. Flip the fish as you microwave it. When done, the fish should be hot and should look half-cooked.","Mix the flour, egg white, and beer.","Pat a fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.","Dip the fish, and your hand, into the batter. Coat them well. The batter will help protect your hand from splatter.","Hold the fish right above the oil, then gently slide the fish into the oil.","With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.","Remove the fish when it looks good, then serve it immediately."] cookbook:fried_fish type cookbook:recipes cookbook:fried_fish url https://en.wikibooks.org/wiki/Cookbook:Fried_Fish cookbook:fried_frog_legs label "fried frog legs" cookbook:fried_green_tomatoes label "fried green tomatoes" cookbook:fried_green_tomatoes name "Fried Green Tomatoes" cookbook:fried_green_tomatoes recipeCategory category:pan_fried_recipes cookbook:fried_green_tomatoes recipeCategory category:recipes_with_images cookbook:fried_green_tomatoes recipeCategory category:recipes_with_metric_units cookbook:fried_green_tomatoes recipeCategory category:side_dish_recipes cookbook:fried_green_tomatoes recipeCategory category:southern_u.s._recipes cookbook:fried_green_tomatoes recipeCategory category:tomato_recipes cookbook:fried_green_tomatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:fried_green_tomatoes recipeCuisine cookbook:southern_cuisine cookbook:fried_green_tomatoes recipeIngredient "4 to 6 green tomatoes" cookbook:fried_green_tomatoes recipeIngredient "Salt and pepper" cookbook:fried_green_tomatoes recipeIngredient "Vegetable or olive oil" cookbook:fried_green_tomatoes recipeIngredient "Yellow cornmeal" cookbook:fried_green_tomatoes recipeInstructions ["Slice the tomatoes into 1\/4 - 1\/2-inch (0.75cm - 1.25cm) slices.","Salt and pepper them to taste.","Dip in meal and fry in hot (medium is the best setting) grease or oil about 3 minutes or until golden on bottom.","Gently turn and fry the other side."] cookbook:fried_green_tomatoes type cookbook:recipes cookbook:fried_green_tomatoes url https://en.wikibooks.org/wiki/Cookbook:Fried_Green_Tomatoes cookbook:fried label "fried" cookbook:fried_meatballs label "fried" cookbook:fried_meatballs label "fried meatballs" cookbook:fried_meatballs name "Fried Meatballs" cookbook:fried_meatballs recipeCategory category:albanian_recipes cookbook:fried_meatballs recipeCategory category:main_course_recipes cookbook:fried_meatballs recipeCategory category:meat_recipes cookbook:fried_meatballs recipeCategory category:pan_fried_recipes cookbook:fried_meatballs recipeCuisine cookbook:cuisine_of_albania cookbook:fried_meatballs recipeFoodstuff cookbook:bread_crumb cookbook:fried_meatballs recipeFoodstuff cookbook:butter cookbook:fried_meatballs recipeFoodstuff cookbook:feta_cheese cookbook:fried_meatballs recipeFoodstuff cookbook:flour cookbook:fried_meatballs recipeFoodstuff cookbook:mint cookbook:fried_meatballs recipeFoodstuff cookbook:oil_and_fat cookbook:fried_meatballs recipeFoodstuff cookbook:olive_oil cookbook:fried_meatballs recipeFoodstuff cookbook:onion cookbook:fried_meatballs recipeFoodstuff cookbook:oregano cookbook:fried_meatballs recipeFoodstuff cookbook:parsley cookbook:fried_meatballs recipeFoodstuff cookbook:pepper cookbook:fried_meatballs recipeFoodstuff cookbook:salt cookbook:fried_meatballs recipeIngredient "1 cup flour" cookbook:fried_meatballs recipeIngredient "1 cup oil (olive recommended)" cookbook:fried_meatballs recipeIngredient "1 lb ground meat" cookbook:fried_meatballs recipeIngredient "1 slice stale bread" cookbook:fried_meatballs recipeIngredient "1 small onion, finely-grated" cookbook:fried_meatballs recipeIngredient "1 tablespoon chopped parsley" cookbook:fried_meatballs recipeIngredient "2 tablespoons bread crumbs" cookbook:fried_meatballs recipeIngredient "2 tablespoons chopped feta cheese" cookbook:fried_meatballs recipeIngredient "2 tablespoons oil or melted butter" cookbook:fried_meatballs recipeIngredient "mint" cookbook:fried_meatballs recipeIngredient "oregano" cookbook:fried_meatballs recipeIngredient "pepper" cookbook:fried_meatballs recipeIngredient "salt" cookbook:fried_meatballs recipeInstructions ["Soak bread in water and squeeze hard to drain.","Add ground meat, bread crumbs, oil or melted butter, onion, cheese, parsley, salt, pepper, and mint and mix thoroughly.","Form into 1-inch thick patties, sprinkle with salt, pepper, and oregano.","Roll in flour and fry in hot oil."] cookbook:fried_meatballs type cookbook:recipes cookbook:fried_meatballs url https://en.wikibooks.org/wiki/Cookbook:Fried_Meatballs cookbook:fried_okra label "fried okra" cookbook:fried_okra name "Fried Okra" cookbook:fried_okra recipeCategory category:deep_fried_recipes cookbook:fried_okra recipeCategory category:okra_recipes cookbook:fried_okra recipeCategory category:recipes_with_metric_units cookbook:fried_okra recipeCategory category:side_dish_recipes cookbook:fried_okra recipeCategory category:southern_u.s._recipes cookbook:fried_okra recipeCategory category:vegetable_recipes cookbook:fried_okra recipeCuisine cookbook:louisiana_creole_cuisine cookbook:fried_okra recipeCuisine cookbook:southern_cuisine cookbook:fried_okra recipeFoodstuff cookbook:cayenne_pepper cookbook:fried_okra recipeFoodstuff cookbook:flour cookbook:fried_okra recipeFoodstuff cookbook:milk cookbook:fried_okra recipeFoodstuff cookbook:okra cookbook:fried_okra recipeFoodstuff cookbook:pepper cookbook:fried_okra recipeFoodstuff cookbook:salt cookbook:fried_okra recipeFoodstuff cookbook:thyme cookbook:fried_okra recipeIngredient "Buttermilk or plain milk" cookbook:fried_okra recipeIngredient "Corn meal" cookbook:fried_okra recipeIngredient "Flour" cookbook:fried_okra recipeIngredient "Fresh okra" cookbook:fried_okra recipeIngredient "Selected spices - salt, pepper, cayenne, thyme, etc." cookbook:fried_okra recipeInstructions ["Wash and drain a couple of handfuls of fresh okra.","Cut each okra into three or four slices, about 3\/4 to one inch long (2-2.5 cm). Discard the stem.","Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour & corn meal. A quick way to do this is to put a half cup of flour and a cup of corn meal in a plastic bag, add the spices you like (salt, pepper, cayenne, cumin, thyme, etc.), put in the okra and shake.","Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour\/corn meal mix.","Fry the okra in hot oil until a light to medium brown. They're done in 2-3 minutes.","Drain, and enjoy!"] cookbook:fried_okra type cookbook:recipes cookbook:fried_okra url https://en.wikibooks.org/wiki/Cookbook:Fried_Okra cookbook:fried_pasta name "Fried Pasta" cookbook:fried_pasta recipeCategory category:easy_recipes cookbook:fried_pasta recipeCategory category:pasta_recipes cookbook:fried_pasta recipeFoodstuff cookbook:butter cookbook:fried_pasta recipeFoodstuff cookbook:garlic cookbook:fried_pasta recipeFoodstuff cookbook:oil_and_fat cookbook:fried_pasta recipeFoodstuff cookbook:onion cookbook:fried_pasta recipeFoodstuff cookbook:pasta cookbook:fried_pasta recipeFoodstuff cookbook:salt cookbook:fried_pasta recipeIngredient "Garlic, Minced" cookbook:fried_pasta recipeIngredient "Oil or Butter" cookbook:fried_pasta recipeIngredient "Onions, Chopped" cookbook:fried_pasta recipeIngredient "Pasta" cookbook:fried_pasta recipeIngredient "Salt" cookbook:fried_pasta recipeInstructions ["Cook pasta","Oil pan","Add chopped onions and minced garlic to pan","Cook and onions until transparent","Add pasta to pan","Add more oil to pan","Add salt to pan","Cook pasta, stirring regularly, until it begins to brown","Add extra salt as needed"] cookbook:fried_pasta recipeNotes "* This dish is supposed to be salty and oily. Feel free to go a little crazy * You must stir regularly, otherwise some pasta will burn and other pasta won't brown " cookbook:fried_pasta type cookbook:recipes cookbook:fried_pasta url https://en.wikibooks.org/wiki/Cookbook:Fried_Pasta cookbook:fried_pickle difficulty 2 cookbook:fried_pickle name "Fried Pickle" cookbook:fried_pickle recipeCategory category:deep_fried_recipes cookbook:fried_pickle recipeCategory category:dill_recipes cookbook:fried_pickle recipeCategory category:easy_recipes cookbook:fried_pickle recipeCategory category:pickle_recipes cookbook:fried_pickle recipeCategory category:recipes_with_images cookbook:fried_pickle recipeCategory category:snacks_recipes cookbook:fried_pickle recipeCategory category:southern_u.s._recipes cookbook:fried_pickle recipeCuisine cookbook:louisiana_creole_cuisine cookbook:fried_pickle recipeCuisine cookbook:southern_cuisine cookbook:fried_pickle recipeIngredient "* 1 c. milk" cookbook:fried_pickle recipeIngredient "* 1 egg, beaten" cookbook:fried_pickle recipeIngredient "1 qt. sliced dill pickles" cookbook:fried_pickle recipeIngredient "* 1 tbsp. flour" cookbook:fried_pickle recipeIngredient "* 1 tbsp. Worcestershire sauce" cookbook:fried_pickle recipeIngredient "* 3½ c. flour<br>" cookbook:fried_pickle recipeIngredient "* 3/4 tsp. pepper" cookbook:fried_pickle recipeIngredient "* 3/4 tsp. salt" cookbook:fried_pickle recipeIngredient "* 6 drops hot sauce" cookbook:fried_pickle recipeIngredient "Dried dill (optional)" cookbook:fried_pickle recipeIngredient "Flour mixture:" cookbook:fried_pickle recipeIngredient "Milk mixture:" cookbook:fried_pickle recipeIngredient "Vegetable oil for deep frying" cookbook:fried_pickle recipeInstructions ["Combine first 5 ingredients, stirring well. Set aside. Combine 3\u00bd cups flour, salt and pepper, stirring well.","Dip pickles in milk mixture and dredge in flour mixture, repeat process.","Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown. Drain on paper towels.","Sprinkle with dried dill to your liking."] cookbook:fried_pickle recipeYield 8 (4 pickles, slicedx4) cookbook:fried_pickle totalTime "20 minutes" cookbook:fried_pickle type cookbook:recipes cookbook:fried_pickle url https://en.wikibooks.org/wiki/Cookbook:Fried_Pickle cookbook:fried_rice difficulty 2 cookbook:fried_rice label "chinese-style fried rice" cookbook:fried_rice label "fried rice" cookbook:fried_rice name "Fried rice" cookbook:fried_rice name "Fried Rice" cookbook:fried_rice recipeCategory category:chicken_recipes cookbook:fried_rice recipeCategory category:east_asian_recipes cookbook:fried_rice recipeCategory category:easy_recipes cookbook:fried_rice recipeCategory category:ham_recipes cookbook:fried_rice recipeCategory category:recipes_with_images cookbook:fried_rice recipeCategory category:rice_recipes cookbook:fried_rice recipeCategory category:vegan_recipes cookbook:fried_rice recipeCategory category:vegetarian_recipes cookbook:fried_rice recipeCuisine cookbook:east_asian_cuisines cookbook:fried_rice recipeCuisine cookbook:vegan_cuisine cookbook:fried_rice recipeFoodstuff cookbook:bean_sprout cookbook:fried_rice recipeFoodstuff cookbook:bok_choy cookbook:fried_rice recipeFoodstuff cookbook:carrot cookbook:fried_rice recipeFoodstuff cookbook:egg cookbook:fried_rice recipeFoodstuff cookbook:garlic cookbook:fried_rice recipeFoodstuff cookbook:green_onion cookbook:fried_rice recipeFoodstuff cookbook:legumes cookbook:fried_rice recipeFoodstuff cookbook:mushroom cookbook:fried_rice recipeFoodstuff cookbook:oil_and_fat cookbook:fried_rice recipeFoodstuff cookbook:onion cookbook:fried_rice recipeFoodstuff cookbook:pea cookbook:fried_rice recipeFoodstuff cookbook:pineapple cookbook:fried_rice recipeFoodstuff cookbook:rice cookbook:fried_rice recipeFoodstuff cookbook:shallot cookbook:fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:fried_rice recipeFoodstuff cookbook:tofu cookbook:fried_rice recipeIngredient "Aromatics: onion, shallot, scallion, garlic" cookbook:fried_rice recipeIngredient "Beans" cookbook:fried_rice recipeIngredient "Bean sprouts" cookbook:fried_rice recipeIngredient "Bok choy" cookbook:fried_rice recipeIngredient "Carrot" cookbook:fried_rice recipeIngredient "Cook the rice as you normally would, but be careful not to use too much water. The rice should not be too sticky. It may help to let the cooked rice sit overnight in the refrigerator." cookbook:fried_rice recipeIngredient "Egg (exclude for vegans)" cookbook:fried_rice recipeIngredient "Fried Tofu" cookbook:fried_rice recipeIngredient "If using bean sprouts, wash them and discard any that are not white and crunchy." cookbook:fried_rice recipeIngredient "If using bok choy, separate the stalk part from the leaf part. Slice the leaf part crosswise into 3/4-inch-thick strips, then tear the strips into 2-inch pieces. These pieces will be treated much like the bean sprouts, though perhaps with slightly more cooking. The stalk part will be treated as celery." cookbook:fried_rice recipeIngredient "If using meat, slice into desired sized pieces and cook." cookbook:fried_rice recipeIngredient "If using onions, dice them into whatever size you prefer." cookbook:fried_rice recipeIngredient "If using tofu, cook it." cookbook:fried_rice recipeIngredient "Mushroom" cookbook:fried_rice recipeIngredient "Oil" cookbook:fried_rice recipeIngredient "Peas" cookbook:fried_rice recipeIngredient "Pineapple and sweetcorn" cookbook:fried_rice recipeIngredient "Rice (Leftover rice that has been left refrigerated works well)" cookbook:fried_rice recipeIngredient "Soy sauce" cookbook:fried_rice recipeYield 4 persons cookbook:fried_rice totalTime "20 minutes" cookbook:fried_rice type cookbook:recipes cookbook:fried_rice url https://en.wikibooks.org/wiki/Cookbook:Fried_rice cookbook:fried_rice url https://en.wikibooks.org/wiki/Cookbook:Fried_Rice cookbook:fried_shrimp label "fried shrimp" cookbook:fried_shrimp name "Fried Shrimp" cookbook:fried_shrimp recipeCategory category:shrimp_recipes cookbook:fried_shrimp type cookbook:recipes cookbook:fried_shrimp url https://en.wikibooks.org/wiki/Cookbook:Fried_Shrimp cookbook:fried_tiger_lily_pastries label "fried tiger lily pastries" cookbook:fried_tiger_lily_pastries name "Fried Tiger Lily Pastries" cookbook:fried_tiger_lily_pastries recipeIngredient "10 pieces of pastie paper" cookbook:fried_tiger_lily_pastries recipeIngredient "1 cup water" cookbook:fried_tiger_lily_pastries recipeIngredient "3 eggs" cookbook:fried_tiger_lily_pastries recipeIngredient "5 oz dried lily bulbs" cookbook:fried_tiger_lily_pastries recipeInstructions ["Wash and soak dried lily bulbs for one hour.","Strain water.","Place bulbs in sauce pan with one cup of water and cook until soft.","Remove from heat and stir in sugar until it dissolves and let cool.","Once cooled beat in eggs.","Placed mixture in center of a pastries paper and place in hot oil.","Finished cooking when it has turned to a golden brown.<\/text>"] cookbook:fried_tiger_lily_pastries type cookbook:recipes cookbook:fried_tiger_lily_pastries url https://en.wikibooks.org/wiki/Cookbook:Fried_Tiger_Lily_Pastries cookbook:fried_wheat_bread_balls_(bhatoora) label "bhatoora" cookbook:fried_wheat_bread_balls_(bhatoora) name "Bhatoora" cookbook:fried_wheat_bread_balls_(bhatoora) name "Fried Wheat Bread Balls (Bhatoora)" cookbook:fried_wheat_bread_balls_(bhatoora) recipeCategory category:baking_recipes cookbook:fried_wheat_bread_balls_(bhatoora) recipeCategory category:flatbread_recipes cookbook:fried_wheat_bread_balls_(bhatoora) recipeCategory category:indian_recipes cookbook:fried_wheat_bread_balls_(bhatoora) recipeCategory category:pakistani_recipes cookbook:fried_wheat_bread_balls_(bhatoora) recipeCategory category:punjabi_recipes cookbook:fried_wheat_bread_balls_(bhatoora) recipeCategory category:vegetarian_recipes cookbook:fried_wheat_bread_balls_(bhatoora) recipeCuisine cookbook:cuisine_of_india cookbook:fried_wheat_bread_balls_(bhatoora) recipeCuisine cookbook:cuisine_of_pakistan cookbook:fried_wheat_bread_balls_(bhatoora) recipeFoodstuff cookbook:baking_soda cookbook:fried_wheat_bread_balls_(bhatoora) recipeFoodstuff cookbook:ghee cookbook:fried_wheat_bread_balls_(bhatoora) recipeFoodstuff cookbook:salt cookbook:fried_wheat_bread_balls_(bhatoora) recipeFoodstuff cookbook:sugar cookbook:fried_wheat_bread_balls_(bhatoora) recipeFoodstuff cookbook:yeast cookbook:fried_wheat_bread_balls_(bhatoora) recipeFoodstuff cookbook:yogurt cookbook:fried_wheat_bread_balls_(bhatoora) recipeIngredient "½ tsp yeast OR 1 tsp baking soda" cookbook:fried_wheat_bread_balls_(bhatoora) recipeIngredient "1 cup yoghurt" cookbook:fried_wheat_bread_balls_(bhatoora) recipeIngredient "1 tsp salt" cookbook:fried_wheat_bread_balls_(bhatoora) recipeIngredient "2 tsps ghee" cookbook:fried_wheat_bread_balls_(bhatoora) recipeIngredient "2 tsps sugar" cookbook:fried_wheat_bread_balls_(bhatoora) recipeIngredient "5 cups wheat flour" cookbook:fried_wheat_bread_balls_(bhatoora) recipeInstructions ["Sieve the flour and salt together.","Mix the yeast with half a cup of lukewarm water and keep aside for ten minutes.","Mix the ghee (clarified butter) and the sugar with the flour. Add the yoghurt and dissolved yeast or the baking soda. A little more lukewarm water may be added if necessary. Knead well until the dough becomes soft and pliable. Use a little oil to knead well.","Cover it with a wet cloth and keep aside for four hours.","Heat the ghee in a frying pan. Make small balls and roll them, spread a little with your palms and fry in hot ghee until golden brown. Serve hot with ''Channa'' or ''choley'' (chickpea curry).","Batooru"] cookbook:fried_wheat_bread_balls_(bhatoora) type cookbook:recipes cookbook:fried_wheat_bread_balls_(bhatoora) url https://en.wikibooks.org/wiki/Cookbook:Bhatoora cookbook:fried_wheat_bread_balls_(bhatoora) url https://en.wikibooks.org/wiki/Cookbook:Fried_Wheat_Bread_Balls_(Bhatoora) cookbook:frijol_con_puerco label "frijol con puerco" cookbook:frijoles_antioqueños difficulty 3 cookbook:frijoles_antioqueños label "antioquean beans" cookbook:frijoles_antioqueños label "antioqueño beans" cookbook:frijoles_antioqueños name "Frijoles Antioqueños" cookbook:frijoles_antioqueños recipeCategory category:bean_recipes cookbook:frijoles_antioqueños recipeCategory category:boiled_recipes cookbook:frijoles_antioqueños recipeCategory category:colombian_recipes cookbook:frijoles_antioqueños recipeCategory category:medium_difficulty_recipes cookbook:frijoles_antioqueños recipeCategory category:recipes_with_images cookbook:frijoles_antioqueños recipeCategory category:soup_recipes cookbook:frijoles_antioqueños recipeCategory category:stew_recipes cookbook:frijoles_antioqueños recipeCookingTechnique cookbook:pressure_cooking cookbook:frijoles_antioqueños recipeFoodstuff cookbook:allspice cookbook:frijoles_antioqueños recipeFoodstuff cookbook:bouillon_cube cookbook:frijoles_antioqueños recipeFoodstuff cookbook:cargamanto cookbook:frijoles_antioqueños recipeFoodstuff cookbook:cumin cookbook:frijoles_antioqueños recipeFoodstuff cookbook:green_onion cookbook:frijoles_antioqueños recipeFoodstuff cookbook:kidney_bean cookbook:frijoles_antioqueños recipeFoodstuff cookbook:legumes cookbook:frijoles_antioqueños recipeFoodstuff cookbook:oil_and_fat cookbook:frijoles_antioqueños recipeFoodstuff cookbook:plantain cookbook:frijoles_antioqueños recipeFoodstuff cookbook:pork cookbook:frijoles_antioqueños recipeFoodstuff cookbook:stock cookbook:frijoles_antioqueños recipeFoodstuff cookbook:tomato cookbook:frijoles_antioqueños recipeFoodstuff cookbook:water cookbook:frijoles_antioqueños recipeIngredient "¼ cup of Oil" cookbook:frijoles_antioqueños recipeIngredient "1 cube of chicken broth" cookbook:frijoles_antioqueños recipeIngredient "1 cup of chopped scallions" cookbook:frijoles_antioqueños recipeIngredient "1 large plantain (I like to use it very ripe, it gives a sweet taste to the beans)" cookbook:frijoles_antioqueños recipeIngredient "1 lb of Red or Cargamanto beans" cookbook:frijoles_antioqueños recipeIngredient "1 Tbs of allspice" cookbook:frijoles_antioqueños recipeIngredient "2 red tomatoes" cookbook:frijoles_antioqueños recipeIngredient "2 Tbs of cumin" cookbook:frijoles_antioqueños recipeIngredient "6 cups of water" cookbook:frijoles_antioqueños recipeIngredient "optional: add ½ lb of flank steak, pork legs, or pork rinds" cookbook:frijoles_antioqueños recipeInstructions ["Wash beans and let hydrate overnight by covering with twice its amount in water.","Next day, remove floating beans.","I strongly recommend to use a pressure cooker, which will save you plenty of time when cooking the beans.","Heat the oil in the pressure cooker. Add scallions and let fry until it starts getting brown. Add tomato, cumin, cubed chicken broth and allspice. This is called "Hogao", a basic sauce for many Colombian dishes.","Add 6 cups of water, the beans, and plantain. Cook in medium heat until it boils.","Cover the pressure cooker, and let cook for 30 minutes.","Let cool, and open pressure cooker (I use to pull up the pressure valve with a knife, to let steam get out faster, but do so only if used to work with this type or pan).","Check water amount, and add optional beef \/ pork and close back. Cook for additional 30 minutes.","Check salt. If you wish them thicker, you can cook uncovered at low heat.","When serving, you can put additional hogao, on top of it.","You can serve it with white rice, avocado, ground beef, roasted beef, fried plantain, roasted chicken, corn "arepa" and many other combinations.",""Trasnochado Beans" (or eaten one day after being cooked) are a great option to eat beans with a delicious concentrated flavor.","If you want to build a Paisa's Tray (Bandeja Paisa), you should serve a portion of Antioque\u00f1o beans, a portion of white rice, a portion of ground beef, a slice of avocado, one fried sausage (Chorizo), fried ripe plantain, one fried blood sausage, pork rind, and one fried egg on top of the rice. Enjoy it!!!.","Another delicious option for Antioque\u00f1o Beans, are the "Cazuelitas" (Small Casserole). You serve half of a casserole with Antioque\u00f1o Beans, and add to it corn, shredded beef ("Ropa Vieja"), avocado (cubed), and ground pork rind."] cookbook:frijoles_antioqueños recipeYield 6 cookbook:frijoles_antioqueños totalTime "1 day (cooking: 1 hour)" cookbook:frijoles_antioqueños type cookbook:recipes cookbook:frijoles_antioqueños url https://en.wikibooks.org/wiki/Cookbook:Frijoles_Antioqueños cookbook:frijoles_negros label "frijoles negros" cookbook:frikadelle_(meat_balls) label "frikadelle" cookbook:frikadelle_(meat_balls) label "frikadelle (meat balls)" cookbook:frikadelle_(meat_balls) name "Frikadelle (Meat Balls)" cookbook:frikadelle_(meat_balls) type cookbook:ingredients cookbook:frikadelle_(meat_balls) url https://en.wikibooks.org/wiki/Cookbook:Frikadelle_(Meat_Balls) cookbook:frikadeller label "frikadeller" cookbook:frikadeller label "frikadeller (danish)" cookbook:frikadeller name "Frikadeller" cookbook:frikadeller recipeCategory category:danish_recipes cookbook:frikadeller recipeCategory category:main_course_recipes cookbook:frikadeller recipeCategory category:pan_fried_recipes cookbook:frikadeller recipeCategory category:pork_recipes cookbook:frikadeller recipeCategory category:recipes_with_images cookbook:frikadeller recipeCategory category:recipes_with_metric_units cookbook:frikadeller recipeCategory category:recipes_without_cooking_time cookbook:frikadeller recipeCategory category:recipes_without_servings cookbook:frikadeller recipeCategory category:veal_recipes cookbook:frikadeller recipeCookingTechnique cookbook:frying cookbook:frikadeller recipeCuisine cookbook:cuisine_of_denmark cookbook:frikadeller recipeEquipment cookbook:frying_pan cookbook:frikadeller recipeFoodstuff cookbook:bread_crumb cookbook:frikadeller recipeFoodstuff cookbook:egg cookbook:frikadeller recipeFoodstuff cookbook:garlic cookbook:frikadeller recipeFoodstuff cookbook:onion cookbook:frikadeller recipeFoodstuff cookbook:parsley cookbook:frikadeller recipeFoodstuff cookbook:pepper cookbook:frikadeller recipeFoodstuff cookbook:pork cookbook:frikadeller recipeFoodstuff cookbook:salt cookbook:frikadeller recipeFoodstuff cookbook:veal cookbook:frikadeller recipeIngredient "1 finely chopped onion" cookbook:frikadeller recipeIngredient "1 large egg" cookbook:frikadeller recipeIngredient "20% by volume of bread crumbs (or approx 3/4 cup)" cookbook:frikadeller recipeIngredient "250 grams (about 0.5 lbs) ground veal" cookbook:frikadeller recipeIngredient "250 grams ground pork" cookbook:frikadeller recipeIngredient "Any ingredient will work. Many people add a quantity of milk also, and the mixture is then thickened again with more flour, bread crumbs and/or oat bran." cookbook:frikadeller recipeIngredient "garlic (optional)" cookbook:frikadeller recipeIngredient "ground parsley to taste" cookbook:frikadeller recipeIngredient "pepper and salt to taste" cookbook:frikadeller recipeIngredient "substitute bread crumbs with wheat germ and/or oat bran" cookbook:frikadeller recipeInstructions ["Mix all ingredients.","Make small patties.","Fry in hot skillet with (lots of) butter."] cookbook:frikadeller type cookbook:recipes cookbook:frikadeller url https://en.wikibooks.org/wiki/Cookbook:Frikadeller cookbook:frisee label "frisee" cookbook:frisee name "Frisee" cookbook:frisee type cookbook:ingredients cookbook:frisee type cookbook:vegetable cookbook:frisee url https://en.wikibooks.org/wiki/Cookbook:Frisee cookbook:frito_pie_chili label "frito pie chili" cookbook:frito_pie_chili name "Frito Pie Chili" cookbook:frito_pie_chili recipeCategory category:beef_recipes cookbook:frito_pie_chili recipeCategory category:boiled_recipes cookbook:frito_pie_chili recipeCategory category:chili_recipes cookbook:frito_pie_chili recipeCategory category:recipes_with_metric_units cookbook:frito_pie_chili recipeCategory category:texas_recipes cookbook:frito_pie_chili recipeIngredient "1&#189; Tbsps. (22 ml) each masa and flour" cookbook:frito_pie_chili recipeIngredient "1 teaspoon (tsp.) (5 ml) chili powder" cookbook:frito_pie_chili recipeIngredient "2 cups (475 ml) beef stock" cookbook:frito_pie_chili recipeIngredient "2 cups (475 ml) chopped onions" cookbook:frito_pie_chili recipeIngredient "2 pounds (900 g) beef bottom round, cut into &#189; inch (13 mm) cubes" cookbook:frito_pie_chili recipeIngredient "2 tablespoons (Tbsps.) (30 ml) vegetable oil" cookbook:frito_pie_chili recipeIngredient "2 Tbsps. (30 ml) chopped garlic" cookbook:frito_pie_chili recipeIngredient "2 tsps. (10 ml) dried oregano" cookbook:frito_pie_chili recipeIngredient "2 tsps. (10 ml) ground cumin" cookbook:frito_pie_chili recipeIngredient "3 cups (710 ml) crushed tomatoes" cookbook:frito_pie_chili recipeIngredient "&#189; cup (120 ml) tomato paste" cookbook:frito_pie_chili recipeIngredient "Cayenne pepper" cookbook:frito_pie_chili recipeIngredient "Crushed red chile peppers" cookbook:frito_pie_chili recipeIngredient "Salt" cookbook:frito_pie_chili recipeInstructions ["In a large saucepan, heat the vegetable oil.","When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt.","Season with salt and cayenne.","Stir in the beef, chili powder, cumin, crushed red pepper, and oregano.","Brown the meat for 5 to 6 minutes.","Stir in the garlic, tomatoes, tomato paste, and beef stock.","Bring the liquid up to a boil and reduce to a simmer.","Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.","Mix the masa and flour together with a little liquid from the stock pot.","Slowly stir in the masa slurry and continue to cook for 30 minutes, stirring occasionally.","Adjust salt, cayenne and other spices as needed.","Keep warm until ready to use or serve."] cookbook:frito_pie_chili type cookbook:recipes cookbook:frito_pie_chili url https://en.wikibooks.org/wiki/Cookbook:Frito_Pie_Chili cookbook:frito_pie label "frito pie" cookbook:frito_pie name "Frito pie" cookbook:frito_pie name "Frito Pie" cookbook:frito_pie recipeCategory category:baked_recipes cookbook:frito_pie recipeCategory category:beef_recipes cookbook:frito_pie recipeCategory category:cheese_recipes cookbook:frito_pie recipeCategory category:chili_recipes cookbook:frito_pie recipeCategory category:main_course_recipes cookbook:frito_pie recipeCategory category:recipes_with_images cookbook:frito_pie recipeCategory category:recipes_with_metric_units cookbook:frito_pie recipeCategory category:southwestern_recipes cookbook:frito_pie recipeCategory category:texas_recipes cookbook:frito_pie recipeCuisine cookbook:southwestern_cuisine cookbook:frito_pie recipeIngredient "1&#189; cups (350 ml) grated Monterrey Jack cheese" cookbook:frito_pie recipeIngredient "1 bag (10 oz. / 280 g) Fritos" cookbook:frito_pie recipeIngredient "1 cup (240 ml) grated cheddar cheese" cookbook:frito_pie recipeIngredient "1 recipe of home-made Frito Pie Chili" cookbook:frito_pie recipeIngredient "1 small jar of jalapeños" cookbook:frito_pie recipeIngredient "2 cups (590 ml) chili (homemade or canned)" cookbook:frito_pie recipeIngredient "3 cups (710 ml) Fritos" cookbook:frito_pie recipeIngredient "6 Tbsps. (90 ml) sour cream" cookbook:frito_pie recipeIngredient "Cheese and other toppings" cookbook:frito_pie recipeIngredient "Single-serving bag of fritos" cookbook:frito_pie recipeIngredient "Single-serving of chilli" cookbook:frito_pie recipeInstructions ["Heat chilli on stove or in microwave until desired temperature","Pour over fritos in a bowl","Add cheese and desired toppings","Carefully eat it straight from the bowl"] cookbook:frito_pie type cookbook:recipes cookbook:frito_pie url https://en.wikibooks.org/wiki/Cookbook:Frito_pie cookbook:frito_pie url https://en.wikibooks.org/wiki/Cookbook:Frito_Pie cookbook:frittata label "frittata" cookbook:frittata name "Frittata" cookbook:frittata_omelet label "frittata omelet" cookbook:frittata recipeCategory category:asparagus_recipes cookbook:frittata recipeCategory category:broiled_recipes cookbook:frittata recipeCategory category:egg_recipes cookbook:frittata recipeCategory category:main_course_recipes cookbook:frittata recipeCategory category:omelette_recipes cookbook:frittata recipeCategory category:recipes_with_metric_units cookbook:frittata recipeCategory category:vegetarian_recipes cookbook:frittata recipeCookingTechnique cookbook:mincing cookbook:frittata recipeFoodstuff cookbook:asparagus cookbook:frittata recipeFoodstuff cookbook:bacon cookbook:frittata recipeFoodstuff cookbook:basil cookbook:frittata recipeFoodstuff cookbook:bell_pepper cookbook:frittata recipeFoodstuff cookbook:broccoli_rabe cookbook:frittata recipeFoodstuff cookbook:egg cookbook:frittata recipeFoodstuff cookbook:garlic cookbook:frittata recipeFoodstuff cookbook:ham cookbook:frittata recipeFoodstuff cookbook:milk cookbook:frittata recipeFoodstuff cookbook:mushroom cookbook:frittata recipeFoodstuff cookbook:olive_oil cookbook:frittata recipeFoodstuff cookbook:pancetta cookbook:frittata recipeFoodstuff cookbook:parmesan_cheese cookbook:frittata recipeFoodstuff cookbook:pasta cookbook:frittata recipeFoodstuff cookbook:pepper cookbook:frittata recipeFoodstuff cookbook:potato cookbook:frittata recipeFoodstuff cookbook:salt cookbook:frittata recipeFoodstuff cookbook:sausage cookbook:frittata recipeFoodstuff cookbook:swiss_chard cookbook:frittata recipeFoodstuff cookbook:zucchini cookbook:frittata recipeIngredient "1 bunch of fresh asparagus, trimmed and chopped" cookbook:frittata recipeIngredient "1 tablespoon olive oil" cookbook:frittata recipeIngredient "2 garlic cloves, minced" cookbook:frittata recipeIngredient "2 teaspoons of chopped fresh basil or 1 teaspoon dried basil" cookbook:frittata recipeIngredient "3 tablespoons of Parmesan cheese, grated" cookbook:frittata recipeIngredient "3 teaspoons of milk (whole fat milk is best, but part skim would be fine.)" cookbook:frittata recipeIngredient "8 large eggs" cookbook:frittata recipeIngredient "pinch of ground black pepper" cookbook:frittata recipeIngredient "pinch of salt" cookbook:frittata recipeInstructions ["In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.","Preheat broiler\/oven. Heat the olive oil in a large, heat-safe skillet over medium heat.","When the oil is hot, add the garlic and saut\u00e9 until fragrant, about a minute.","Add the chopped asparagus and saut\u00e9 for about 5 minutes until it begins to become tender.","Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.","Sprinkle the Parmesan cheese on top of the eggs and immediately transfer the pan to the oven.","Cook under the broiler until the top puffs and browns, about 3 minutes.","Remove the pan from the oven (careful, it will be hot!) and cut the frittata into wedges.","Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.","Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.","For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage.","Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano.","You may also add half a cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni.","Adding breadcrumbs to the beaten eggs is another good way of adding bulk.","[[Cookbook:Fall Chanterelle Mushroom Frittata]]"] cookbook:frittata type cookbook:recipes cookbook:frittata url https://en.wikibooks.org/wiki/Cookbook:Frittata cookbook:frittaten_soup difficulty 2 cookbook:frittaten_soup label "frittaten soup" cookbook:frittaten_soup name "Frittaten Soup" cookbook:frittaten_soup recipeCategory category:beef_recipes cookbook:frittaten_soup recipeCategory category:easy_recipes cookbook:frittaten_soup recipeCategory category:german_recipes cookbook:frittaten_soup recipeCategory category:noodle_recipes cookbook:frittaten_soup recipeCategory category:pancake_recipes cookbook:frittaten_soup recipeCategory category:recipes_with_images cookbook:frittaten_soup recipeCategory category:recipes_with_metric_units cookbook:frittaten_soup recipeCategory category:soup cookbook:frittaten_soup recipeCategory category:soup_recipes cookbook:frittaten_soup recipeCuisine cookbook:cuisine_of_germany cookbook:frittaten_soup recipeCuisine cookbook:vegan_cuisine cookbook:frittaten_soup recipeIngredient "180 grams flour" cookbook:frittaten_soup recipeIngredient "1 onion" cookbook:frittaten_soup recipeIngredient "2.5 liters water" cookbook:frittaten_soup recipeIngredient "2 eggs" cookbook:frittaten_soup recipeIngredient "300 grams beef bones" cookbook:frittaten_soup recipeIngredient "400 grams beef" cookbook:frittaten_soup recipeIngredient "400 ml milk" cookbook:frittaten_soup recipeIngredient "butter or oil" cookbook:frittaten_soup recipeIngredient "carrots" cookbook:frittaten_soup recipeIngredient "celery" cookbook:frittaten_soup recipeIngredient "chives" cookbook:frittaten_soup recipeIngredient "leek" cookbook:frittaten_soup recipeIngredient "lovage" cookbook:frittaten_soup recipeIngredient "salt" cookbook:frittaten_soup recipeYield 4 cookbook:frittaten_soup totalTime "prep: 15 min. cooking: 1.30 min." cookbook:frittaten_soup type cookbook:recipes cookbook:frittaten_soup url https://en.wikibooks.org/wiki/Cookbook:Frittaten_Soup cookbook:frog's_legs_à_la_parisienne label "frogs' legs à la parisienne" cookbook:frog's_legs_à_la_parisienne name "Frog's Legs a'la Parisienne" cookbook:frog's_legs_à_la_parisienne url https://en.wikibooks.org/wiki/Cookbook:Frog's_Legs_a'la_Parisienne cookbook:froga label "froga" cookbook:froga name "Froga" cookbook:froga recipeCategory category:beef_recipes cookbook:froga recipeCategory category:egg_recipes cookbook:froga recipeCategory category:main_course_recipes cookbook:froga recipeCategory category:omelette_recipes cookbook:froga recipeCategory category:pan_fried_recipes cookbook:froga recipeCategory category:potato_recipes cookbook:froga recipeCategory category:recipes_with_metric_units cookbook:froga recipeIngredient "100g cooked lean beef chopped very small and fine.(optional)" cookbook:froga recipeIngredient "1 bunch of spring onions / scallions" cookbook:froga recipeIngredient "2 potatoes (medium)" cookbook:froga recipeIngredient "6 eggs" cookbook:froga recipeIngredient "cheddar cheese" cookbook:froga recipeIngredient "handful of parsley chopped fine" cookbook:froga recipeIngredient "salt and pepper" cookbook:froga recipeInstructions ["Boil potatoes then mash them. Chop the Spring Onions(scallions) and grate the cheese.","Place the mashed potatoes in a bowl and add the spring onions, beef, cheese, the parsley and salt and pepper, mix together then add the eggs and mix everything together.","Heat some oil in a frying pan.","Add 3 large spoonfuls of the mixture to the frying pan flatten out to around 1 cm thickness so you are cooking 3 smaller froga (omelettes).","Cook until golden brown.","Serve with salad and fresh buttered bread."] cookbook:froga type cookbook:recipes cookbook:froga url https://en.wikibooks.org/wiki/Cookbook:Froga cookbook:frog label "frog" cookbook:frog_legs_à_la_parisienne recipeCategory category:frog_recipes cookbook:frog_legs_à_la_parisienne type cookbook:recipes cookbook:frog name "Frog" cookbook:frog recipeCategory category:esoteric_meat_and_poultry cookbook:frog's_eye_salad difficulty 2 cookbook:frog's_eye_salad label "frog's eye salad" cookbook:frog's_eye_salad name "Frog's Eye Salad" cookbook:frog's_eye_salad recipeCategory category:boiled_recipes cookbook:frog's_eye_salad recipeCategory category:dessert_recipes cookbook:frog\'s_eye_salad recipeCategory category:easy_recipes cookbook:frog's_eye_salad recipeCategory category:marshmallow_recipes cookbook:frog's_eye_salad recipeCategory category:orange_recipes cookbook:frog's_eye_salad recipeCategory category:pasta_recipes cookbook:frog's_eye_salad recipeCategory category:pineapple_recipes cookbook:frog's_eye_salad recipeCategory category:refrigerated_recipes cookbook:frog's_eye_salad recipeCategory category:salad_recipes cookbook:frog's_eye_salad recipeEquipment cookbook:saucepan cookbook:frog's_eye_salad recipeFoodstuff cookbook:egg_yolk cookbook:frog's_eye_salad recipeFoodstuff cookbook:orange cookbook:frog's_eye_salad recipeFoodstuff cookbook:pineapple cookbook:frog's_eye_salad recipeFoodstuff cookbook:sugar cookbook:frog's_eye_salad recipeIngredient "1/2 pkg miniature marshmallows" cookbook:frog's_eye_salad recipeIngredient "1 cup (240 mL) sugar" cookbook:frog's_eye_salad recipeIngredient "1 pkg Acini di pepe" cookbook:frog's_eye_salad recipeIngredient "1 tub whipped topping" cookbook:frog's_eye_salad recipeIngredient "2 cans (15-20oz each) crushed pineapple" cookbook:frog's_eye_salad recipeIngredient "2 cans (15-20oz each) mandarin oranges" cookbook:frog's_eye_salad recipeIngredient "3 egg yolks" cookbook:frog's_eye_salad recipeInstructions ["Cook pasta in a large saucepan.","Drain & rinse pasta.","Drain cans of pineapple and oranges, reserving juice.","Mix juices, sugar and egg yolks in a medium saucepan.","Bring to full rolling boil, stirring frequently until thickened","Pour hot sauce over pasta.","Refrigerate overnight.","Next day, add fruit and mix well.","Fold in whipped topping and marshmallows."] cookbook:frog's_eye_salad recipeNotes "*Keep refrigerated *Lasts for several days *Garnish with Maraschino cherries *You may optionally add 1\/2 cup flaked coconut or chopped nuts (pecans, walnuts, etc.) " cookbook:frog's_eye_salad recipeYield 12 cookbook:frog's_eye_salad totalTime "overnight" cookbook:frog's_eye_salad type cookbook:recipes cookbook:frog\'s_eye_salad type cookbook:recipes cookbook:frog's_eye_salad url https://en.wikibooks.org/wiki/Cookbook:Frog's_Eye_Salad cookbook:frog's_legs_à_la_parisienne label "frog's legs à la parisienne" cookbook:frog's_legs_à_la_parisienne name "Frog's Legs à la Parisienne" cookbook:frog's_legs_à_la_parisienne recipeCategory category:french_recipes cookbook:frog\'s_legs_à_la_parisienne recipeCategory category:french_recipes cookbook:frog's_legs_à_la_parisienne recipeCategory category:frog_recipes cookbook:frog's_legs_à_la_parisienne recipeCookingTechnique cookbook:deep_fat_frying cookbook:frog's_legs_à_la_parisienne recipeCuisine cookbook:cuisine_of_france cookbook:frog\'s_legs_à_la_parisienne recipeCuisine cookbook:cuisine_of_france cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:bread_crumb cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:butter cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:cream cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:egg cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:flour cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:frog cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:lemon cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:oil_and_fat cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:onion cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:parsley cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:pepper cookbook:frog's_legs_à_la_parisienne recipeFoodstuff cookbook:salt cookbook:frog's_legs_à_la_parisienne recipeIngredient "*1 1/2 c. light cream" cookbook:frog's_legs_à_la_parisienne recipeIngredient "*1/2 tsp. salt" cookbook:frog's_legs_à_la_parisienne recipeIngredient "16 large frog legs" cookbook:frog's_legs_à_la_parisienne recipeIngredient "*1 egg, well-beaten" cookbook:frog's_legs_à_la_parisienne recipeIngredient "*1 tbsp. minced parsley" cookbook:frog's_legs_à_la_parisienne recipeIngredient "2 eggs, well-beaten" cookbook:frog's_legs_à_la_parisienne recipeIngredient "*2 tbsp. all-purpose flour" cookbook:frog's_legs_à_la_parisienne recipeIngredient "*2 tbsp. butter" cookbook:frog's_legs_à_la_parisienne recipeIngredient "*2 tbsp. minced onion" cookbook:frog's_legs_à_la_parisienne recipeIngredient "boiling water" cookbook:frog's_legs_à_la_parisienne recipeIngredient "fat, for deep frying" cookbook:frog's_legs_à_la_parisienne recipeIngredient "fine dry bread crumbs" cookbook:frog's_legs_à_la_parisienne recipeIngredient "juice of 1/2 lemon" cookbook:frog's_legs_à_la_parisienne recipeIngredient "Onion cream sauce" cookbook:frog's_legs_à_la_parisienne recipeIngredient "salt and pepper, a pinch of each" cookbook:frog's_legs_à_la_parisienne recipeInstructions ["Blanch frog legs in boiling water with lemon juice and salt and pepper.","Drain legs and pat dry.","Dip legs into eggs and roll in bread crumbs. Deep fry at 370\u00b0F (190\u00b0C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce."] cookbook:frog's_legs_à_la_parisienne type cookbook:recipes cookbook:frog\'s_legs_à_la_parisienne type cookbook:recipes cookbook:frog's_legs_à_la_parisienne url https://en.wikibooks.org/wiki/Cookbook:Frog's_Legs_à_la_Parisienne cookbook:frog type cookbook:esoteric_meat_and_poultry cookbook:frog type cookbook:ingredients cookbook:frog type cookbook:seafood cookbook:frog url https://en.wikibooks.org/wiki/Cookbook:Frog cookbook:fromage_frais label "fromage frais" cookbook:fructose label "fructose" cookbook:fructose label "fruit sugar" cookbook:fructose name "Fructose" cookbook:fructose recipeCategory category:sweeteners cookbook:fructose type cookbook:ingredients cookbook:fructose type cookbook:sweeteners cookbook:fructose url https://en.wikibooks.org/wiki/Cookbook:Fructose cookbook:fruit_cake name "Fruit Cake" cookbook:fruit_cake recipeCategory category:baking_recipes cookbook:fruit_cake recipeCategory category:cake_recipes cookbook:fruit_cake recipeCategory category:fruit_recipes cookbook:fruit_cake recipeCategory category:holiday_recipes cookbook:fruit_cake recipeCategory category:medium_difficulty_recipes cookbook:fruit_cake recipeCategory category:recipes_with_metric_units cookbook:fruit_cake recipeFoodstuff cookbook:baking_soda cookbook:fruit_cake recipeFoodstuff cookbook:butter cookbook:fruit_cake recipeFoodstuff cookbook:egg cookbook:fruit_cake recipeFoodstuff cookbook:flour cookbook:fruit_cake recipeFoodstuff cookbook:orange cookbook:fruit_cake recipeFoodstuff cookbook:white_sugar cookbook:fruit_cake recipeIngredient "1½ tbsp baking soda" cookbook:fruit_cake recipeIngredient "1 cup (150&nbsp;g) butter" cookbook:fruit_cake recipeIngredient "2½ cups (375&nbsp;g) flour" cookbook:fruit_cake recipeIngredient "2 cups (300&nbsp;g) white sugar" cookbook:fruit_cake recipeIngredient "2 tbsp cake emulsifier" cookbook:fruit_cake recipeIngredient "50&nbsp;g grated orange" cookbook:fruit_cake recipeIngredient "8 eggs, yolk only" cookbook:fruit_cake recipeInstructions ["Mix all the egg yolks, butter, sugar and cake emulsifier until expanded with mixer.","After expanded, add the flour, baking soda and grated orange.","Spread the baking pan with butter.","Move the mixture into baking pan, and then bake it for 20 minutes at 360\u00b0F (185\u00b0C).","After baked, move into the plate and spread all sides of cake with white cream.","Garnish with orange, strawberry and kiwifruit, and serve for family or kids."] cookbook:fruit_cake type cookbook:recipes cookbook:fruit_cake url https://en.wikibooks.org/wiki/Cookbook:Fruit_Cake cookbook:fruit_cocktail label "fruit cocktail" cookbook:fruit_crumble label "fruit crumble" cookbook:fruit_crumble name "Fruit crumble" cookbook:fruit_crumble name "Fruit Crumble" cookbook:fruit_crumble recipeCategory category:dessert_recipes cookbook:fruit_crumble recipeCategory category:recipes_with_metric_units cookbook:fruit_crumble recipeIngredient "Flour" cookbook:fruit_crumble recipeIngredient "Fruit (some fruit can cause allergies, particularly kiwifruit and strawberry)" cookbook:fruit_crumble recipeIngredient "Margarine" cookbook:fruit_crumble recipeIngredient "Sugar" cookbook:fruit_crumble recipeInstructions ["Rub together 85g (3oz) margarine with 170g (6oz) flour.","If you are using cooking apples then core them, peel them and cut them up into small pieces. Add the fruit to an oven safe bowl.","Sprinkle a desert spoon of sugar onto the fruit.","Sprinkle the crumble onto the fruit until the fruit is covered by a thick layer of crumble.","Put in the oven at 160\u00b0C (320\u00b0F) for 30mins (alter the time and temperature to suit the oven, the time and temperature may also need adjusting for different size fruit crumbles)."] cookbook:fruit_crumble type cookbook:recipes cookbook:fruit_crumble url https://en.wikibooks.org/wiki/Cookbook:Fruit_crumble cookbook:fruit_crumble url https://en.wikibooks.org/wiki/Cookbook:Fruit_Crumble cookbook:fruit_for_the_day_smoothie label "fruit for the day smoothie" cookbook:fruit_for_the_day_smoothie name "Fruit for the Day Smoothie" cookbook:fruit_for_the_day_smoothie recipeCategory category:fruit_recipes cookbook:fruit_for_the_day_smoothie recipeCategory category:milk_recipes cookbook:fruit_for_the_day_smoothie recipeCategory category:refrigerated_recipes cookbook:fruit_for_the_day_smoothie recipeCategory category:smoothie_recipes cookbook:fruit_for_the_day_smoothie recipeIngredient "1 1/2 cups milk" cookbook:fruit_for_the_day_smoothie recipeIngredient "1 can of Mandarin Oranges (including syrup)" cookbook:fruit_for_the_day_smoothie recipeIngredient "2 cups frozen strawberries" cookbook:fruit_for_the_day_smoothie recipeIngredient "2 frozen bananas, peeled & sliced" cookbook:fruit_for_the_day_smoothie type cookbook:recipes cookbook:fruit_for_the_day_smoothie url https://en.wikibooks.org/wiki/Cookbook:Fruit_for_the_Day_Smoothie cookbook:fruit label "fruit" cookbook:fruit label "fruits" cookbook:fruit_mix label "fruit mix" cookbook:fruit name "Fruit" cookbook:fruit recipeCategory category:fruits cookbook:fruit_salad_with_orange_juice name "Ambrosia Fruit Salad Alternative" cookbook:fruit_salad_with_orange_juice name "Fruit Salad with Orange Juice" cookbook:fruit_salad_with_orange_juice recipeCategory category:fruit_recipes cookbook:fruit_salad_with_orange_juice recipeCategory category:refrigerated_recipes cookbook:fruit_salad_with_orange_juice recipeCategory category:salad_recipes cookbook:fruit_salad_with_orange_juice recipeInstructions ["Peel the apples, oranges and bananas and dice them into small pieces.","Peel and separate the orange sections. Cut sections into smaller pieces if desired.","Cut the cherries in half or quarters depending on the size and pour a bit of cherry juice in bowl.","Mix it all together and add orange juice as desired.","You may wish to refrigerate prior to serving."] cookbook:fruit_salad_with_orange_juice type cookbook:recipes cookbook:fruit_salad_with_orange_juice url https://en.wikibooks.org/wiki/Cookbook:Ambrosia_Fruit_Salad_Alternative cookbook:fruit_salad_with_orange_juice url https://en.wikibooks.org/wiki/Cookbook:Fruit_Salad_with_Orange_Juice cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) label "ensalada de fruta" cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) name "Ensalada de Fruta" cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) name "Fruit Salad with Orange Soda (Ensalada de Fruta)" cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) recipeCategory category:dessert_recipes cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) recipeCategory category:fruit_recipes cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) recipeCategory category:recipes_with_images cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) recipeCategory category:refrigerated_recipes cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) recipeCategory category:salad_recipes cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) type cookbook:recipes cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) url https://en.wikibooks.org/wiki/Cookbook:Ensalada_de_Fruta cookbook:fruit_salad_with_orange_soda_(ensalada_de_fruta) url https://en.wikibooks.org/wiki/Cookbook:Fruit_Salad_with_Orange_Soda_(Ensalada_de_Fruta) cookbook:fruits type cookbook:ingredients cookbook:fruit type cookbook:recipes cookbook:fruit url https://en.wikibooks.org/wiki/Cookbook:Fruit cookbook:fruit_whip label "fruit whip" cookbook:fruit_whip name "Fruit Whip" cookbook:fruit_whip recipeCategory category:boiled_recipes cookbook:fruit_whip recipeCategory category:dessert_recipes cookbook:fruit_whip recipeCategory category:egg_recipes cookbook:fruit_whip recipeCategory category:fruit_recipes cookbook:fruit_whip recipeCategory category:refrigerated_recipes cookbook:fruit_whip recipeFoodstuff cookbook:cornstarch cookbook:fruit_whip recipeFoodstuff cookbook:egg cookbook:fruit_whip recipeFoodstuff cookbook:ginger cookbook:fruit_whip recipeFoodstuff cookbook:lime cookbook:fruit_whip recipeFoodstuff cookbook:salt cookbook:fruit_whip recipeFoodstuff cookbook:sugar cookbook:fruit_whip recipeIngredient "2 cups fruit nectar: peach, pear, apricot, or tropical fruits" cookbook:fruit_whip recipeIngredient "3/4 cup sugar, plus three tablespoons" cookbook:fruit_whip recipeIngredient "3 egg yolks and whites, divided" cookbook:fruit_whip recipeIngredient "4 tablespoons cornstarch" cookbook:fruit_whip recipeIngredient "juice of one small lime" cookbook:fruit_whip recipeIngredient "pinch each of salt and fine-ground ginger" cookbook:fruit_whip recipeInstructions ["In a saucepan, beat together dry ingredients, egg yolks and lime juice until pale and creamy.","Beat in fruit nectar.","Bring to a full boil over medium heat, stirring constantly, especially towards the end.","Cool pan in cold water.","Beat egg whites with a pinch of salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.","When fruit mixture is lukewarm, fold gently, turn into stemmed glasses and chill."] cookbook:fruit_whip type cookbook:recipes cookbook:fruit_whip url https://en.wikibooks.org/wiki/Cookbook:Fruit_Whip cookbook:fruity_cheese_dogs difficulty 1 cookbook:fruity_cheese_dogs name "Fruity Cheese Dogs" cookbook:fruity_cheese_dogs recipeCategory category:hot_dog_recipes cookbook:fruity_cheese_dogs recipeCategory category:recipes_with_metric_units cookbook:fruity_cheese_dogs recipeCategory category:sausage_recipes cookbook:fruity_cheese_dogs recipeCategory category:very_easy_recipes cookbook:fruity_cheese_dogs recipeFoodstuff cookbook:cheddar_cheese cookbook:fruity_cheese_dogs recipeFoodstuff cookbook:cheese cookbook:fruity_cheese_dogs recipeFoodstuff cookbook:emmental_cheese cookbook:fruity_cheese_dogs recipeFoodstuff cookbook:hot_dog cookbook:fruity_cheese_dogs recipeFoodstuff cookbook:mozzarella_cheese cookbook:fruity_cheese_dogs recipeIngredient "1/8 Cup (30ml) of crushed froot loops (or any equivalent fruity breakfast cereal)" cookbook:fruity_cheese_dogs recipeIngredient "1 Cup (240ml) of melted Cheese (Mozzarella, Cheddar, Swiss, or any cheese that melts easily and is not very creamy)" cookbook:fruity_cheese_dogs recipeIngredient "2 jumbo Hot Dogs" cookbook:fruity_cheese_dogs recipeInstructions ["Cook the Hot Dogs in any manner; the original recipe used a pan on a stove, but a toaster oven would suffice. Once the Hot Dogs have cooked (you can tell that they are ready once they split), remove them from the heat source.","Melt the cheese either in the oven or the microwave (microwave works best), and pour the melted Cheese on the Hot Dogs","Sprinkle the Froot Loop chunks over the cheese and let cool"] cookbook:fruity_cheese_dogs recipeNotes "* It works best when the Hot Dogs are closer together on the serving plate so that any stray Froot Loops are caught in between. " cookbook:fruity_cheese_dogs recipeYield serves 1-2 cookbook:fruity_cheese_dogs totalTime "<10 minutes" cookbook:fruity_cheese_dogs type cookbook:recipes cookbook:fruity_cheese_dogs url https://en.wikibooks.org/wiki/Cookbook:Fruity_Cheese_Dogs cookbook:fruity_white_sangria difficulty 1 cookbook:fruity_white_sangria name "Fruity White Sangria" cookbook:fruity_white_sangria recipeCategory category:american_recipes cookbook:fruity_white_sangria recipeCategory category:beverage_recipes cookbook:fruity_white_sangria recipeCategory category:camping_recipes cookbook:fruity_white_sangria recipeCategory category:vegetarian_recipes cookbook:fruity_white_sangria recipeCategory category:very_easy_recipes cookbook:fruity_white_sangria recipeCategory category:wine_recipes cookbook:fruity_white_sangria recipeCuisine cookbook:cuisine_of_the_united_states cookbook:fruity_white_sangria recipeCuisine cookbook:louisiana_creole_cuisine cookbook:fruity_white_sangria recipeCuisine cookbook:new_england_cuisine cookbook:fruity_white_sangria recipeFoodstuff cookbook:lime cookbook:fruity_white_sangria recipeFoodstuff cookbook:orange cookbook:fruity_white_sangria recipeFoodstuff cookbook:strawberry cookbook:fruity_white_sangria recipeFoodstuff cookbook:sugar cookbook:fruity_white_sangria recipeFoodstuff cookbook:wine cookbook:fruity_white_sangria recipeIngredient "¼ cup orange-flavored liqueur" cookbook:fruity_white_sangria recipeIngredient "¼ cup sugar" cookbook:fruity_white_sangria recipeIngredient "1 Lime, thinly sliced" cookbook:fruity_white_sangria recipeIngredient "1 orange, thinly sliced" cookbook:fruity_white_sangria recipeIngredient "2 cups fruity white wine" cookbook:fruity_white_sangria recipeIngredient "2 cups sliced strawberries" cookbook:fruity_white_sangria recipeIngredient "2 quarts pine-orange-guava juice" cookbook:fruity_white_sangria recipeInstructions ["Combine all ingredients in 2 very large pitchers; cover and refrigerate for 2 hours to blend flavors.","Serve over ice cubes."] cookbook:fruity_white_sangria recipeNotes "* Makes 20 servings " cookbook:fruity_white_sangria recipeYield 20 cookbook:fruity_white_sangria totalTime "2 hours" cookbook:fruity_white_sangria type cookbook:recipes cookbook:fruity_white_sangria url https://en.wikibooks.org/wiki/Cookbook:Fruity_White_Sangria cookbook:fry_bread difficulty 2 cookbook:fry_bread label "fry bread" cookbook:fry_bread label "native american fry bread" cookbook:frybread name "Frybread" cookbook:fry_bread name "Fry Bread" cookbook:fry_bread recipeCategory category:bread_recipes cookbook:fry_bread recipeCategory category:easy_recipes cookbook:fry_bread recipeCategory category:flatbread_recipes cookbook:fry_bread recipeCategory category:grilled_recipes cookbook:fry_bread recipeCategory category:native_american_recipes cookbook:fry_bread recipeCategory category:vegan_recipes cookbook:fry_bread recipeCuisine cookbook:native_american_cuisine cookbook:fry_bread recipeCuisine cookbook:vegan_cuisine cookbook:fry_bread recipeEquipment cookbook:pastry_blender cookbook:fry_bread recipeEquipment cookbook:rolling_pin cookbook:fry_bread recipeFoodstuff cookbook:baking_powder cookbook:fry_bread recipeFoodstuff cookbook:flour cookbook:fry_bread recipeFoodstuff cookbook:salt cookbook:fry_bread recipeFoodstuff cookbook:shortening cookbook:frybread recipeIngredient "1 cup hot tap water" cookbook:frybread recipeIngredient "1 tablespoon of baking powder" cookbook:frybread recipeIngredient "1 teaspoon of seasoning salt or 1 teaspoon of table salt" cookbook:fry_bread recipeIngredient "1 tsp salt" cookbook:fry_bread recipeIngredient "2/3 cup hot water (if using yogurt or soured milk for leavening, use a 1/2 cup of water instead)" cookbook:fry_bread recipeIngredient "2 cups flour" cookbook:frybread recipeIngredient "2 cups flour" cookbook:fry_bread recipeIngredient "2 T shortening (alternatively, you can use mayonaise in place of shortening for a crispy, crunchier texture)" cookbook:fry_bread recipeIngredient "2 tsp baking powder (alternatively and for a healthier end product, you can substitute either 1/4 cup of plain yogurt, or a 1/4 cup of soured milk as a leavening agent instead of baking powder, but add 2 hours to the rest time for the dough, and the dough must be left somewhere warm. You can include the baking powder as well to get a very puffy version of frybread as an optional ingredient)" cookbook:frybread recipeIngredient "vegetable oil (to fry)" cookbook:frybread recipeInstructions ["First, mix the ingredients together in a bowl.","Next, grease your hands with the vegetable oil in order to shape the dough into a ball. After that, leave the dough in the bowl and cover it with a towel and set in warm place for about 20 minutes, the longer you leave the dough the fluffier the bread will be.","When you think you are ready to make the bread, heat the vegetable oil. Make sure the oil is at least 1 inch deep or deeper in your frying pan. (The temperature should be about 375 degrees) Put a small ball of dough in the grease as a test. If the oil is hot enough, the ball should float on the grease. If it sits on the bottom, the oil isn't hot enough.","When your oil is ready, take a ball of dough about the size of a golf ball and stretch it out in your greased hands. Keep stretching it out until the dough is flattened out to about the size of a large cookie.","After that, you should poke a tiny hole in the center of the dough with your fingers. Next, carefully lay it in the hot oil.","Make sure to let your dough brown to a golden brown color before turning it over and frying the other side.","After cooking the frybread, drain it on paper towels. It's best to serve it as soon as you can.<\/text>"] cookbook:fry_bread recipeInstructions ["Mix flour, baking powder (or yogurt or soured milk) and salt in a bowl.","Use a pastry blender (or two butter knives) to cut the shortening (or mayonaise) into the flour.","Add the hot water and mix until the water is incorporated.","Turn out the dough on a lightly floured board.","Knead the dough until it is soft and smooth.","Wrap the dough in plastic and let the dough rest for 30 minutes (if using yogurt or soured milk as a leavening agent, let the dough rest for 2 hours).","Divide the dough into 6 pieces, roll each into a ball, and roll into flat disks with a rolling pin.","Brush one side of each disk with melted margarine and place on a barbecue over a 3 Mississippi fire (you can also fry the dough in hot oil over a stovetop. The dough cooks rapidly and will brown in about 12 seconds and must be turned over to allow the opposite side to brown, then be removed from the oil and placed sideways into a colander or large bowl lined with paper towels to allow the oil to drain off the finished product).","Brush the opposing side of the bread with margarine and flip the bread on the barbecue.","Cook until both sides are golden brown. Serve hot."] cookbook:fry_bread recipeYield 6 cookbook:fry_bread totalTime "prep: 10 minutes, resting: 30 minutes, cooking: ~5 minutes" cookbook:fry_bread type cookbook:recipes cookbook:frybread type cookbook:recipes cookbook:frybread url https://en.wikibooks.org/wiki/Cookbook:Frybread cookbook:fry_bread url https://en.wikibooks.org/wiki/Cookbook:Fry_Bread cookbook:frying label "fried" cookbook:frying label "fry" cookbook:frying label "frying" cookbook:frying name "Fry" cookbook:frying name "Frying" cookbook:frying_pan label "cast iron pan" cookbook:frying_pan label "frying pan" cookbook:frying_pan label "frying pans" cookbook:frying_pan label "frypan" cookbook:frying_pan label "nonstick frying pan" cookbook:frying_pan label "pan" cookbook:frying_pan label "saute pan" cookbook:frying_pan label "skillet" cookbook:frying_pan name "Frying pan" cookbook:frying_pan name "Frying Pan" cookbook:frying_pan name "Frypan" cookbook:frying_pan name "Skillet" cookbook:frying_pan type cookbook:cookbook/equipment cookbook:frying_pan url https://en.wikibooks.org/wiki/Cookbook:Frying_pan cookbook:frying_pan url https://en.wikibooks.org/wiki/Cookbook:Frying_Pan cookbook:frying_pan url https://en.wikibooks.org/wiki/Cookbook:Frypan cookbook:frying_pan url https://en.wikibooks.org/wiki/Cookbook:Skillet cookbook:frying type cookbook:cooking_techniques cookbook:frying url https://en.wikibooks.org/wiki/Cookbook:Fry cookbook:frying url https://en.wikibooks.org/wiki/Cookbook:Frying cookbook:fry_sauce label "fry sauce" cookbook:fry_sauce name "Fry sauce" cookbook:fry_sauce recipeCategory category:mayonnaise_recipes cookbook:fry_sauce recipeCategory category:sauce_recipes cookbook:fry_sauce recipeIngredient "1 tsp tomato ketchup" cookbook:fry_sauce recipeIngredient "2 tsp mayonnaise" cookbook:fry_sauce recipeInstructions ["Add the mayonnaise and ketchup.","Mix until the sauce is a strong pink colour."] cookbook:fry_sauce type cookbook:recipes cookbook:fry_sauce url https://en.wikibooks.org/wiki/Cookbook:Fry_sauce cookbook:fry_seasoning_for_chicken name "Fry Seasoning for Chicken" cookbook:fry_seasoning_for_chicken recipeCategory category:spice_mix_recipes cookbook:fry_seasoning_for_chicken recipeIngredient "1/2 cup smoked paprika" cookbook:fry_seasoning_for_chicken recipeIngredient "1/4 cup granulated garlic" cookbook:fry_seasoning_for_chicken recipeIngredient "1/4 cup salt" cookbook:fry_seasoning_for_chicken recipeIngredient "2 tbsp Old Bay" cookbook:fry_seasoning_for_chicken recipeIngredient "2 tbsp red pepper flake" cookbook:fry_seasoning_for_chicken recipeIngredient "2 tbsp Worcestershire sauce powder (you can find this easily on the Internet)" cookbook:fry_seasoning_for_chicken recipeIngredient "3 tbsp cayenne pepper" cookbook:fry_seasoning_for_chicken recipeIngredient "6 tbsp lemon pepper" cookbook:fry_seasoning_for_chicken recipeInstructions ["Combine all ingredients in an airtight container with a shaker lid."] cookbook:fry_seasoning_for_chicken type cookbook:recipes cookbook:fry_seasoning_for_chicken url https://en.wikibooks.org/wiki/Cookbook:Fry_Seasoning_for_Chicken cookbook:fudge_brownies difficulty 3 cookbook:fudge_brownies label "fudge brownies" cookbook:fudge_brownies name "Fudge Brownies" cookbook:fudge_brownies recipeCategory category:baking_recipes cookbook:fudge_brownies recipeCategory category:brownie_recipes cookbook:fudge_brownies recipeCategory category:chocolate_recipes cookbook:fudge_brownies recipeCategory category:dessert_recipes cookbook:fudge_brownies recipeCategory category:medium_difficulty_recipes cookbook:fudge_brownies recipeCategory category:recipes_with_metric_units cookbook:fudge_brownies recipeFoodstuff cookbook:butter cookbook:fudge_brownies recipeFoodstuff cookbook:chocolate cookbook:fudge_brownies recipeFoodstuff cookbook:egg cookbook:fudge_brownies recipeFoodstuff cookbook:flour cookbook:fudge_brownies recipeFoodstuff cookbook:granulated_sugar cookbook:fudge_brownies recipeFoodstuff cookbook:salt cookbook:fudge_brownies recipeFoodstuff cookbook:vanilla cookbook:fudge_brownies recipeIngredient "¼ tsp. salt" cookbook:fudge_brownies recipeIngredient "110 g (1.2 dl or ½ cup or 4 oz) flour" cookbook:fudge_brownies recipeIngredient "110 g (1.2 dl or ½ cup or 4 oz) unsalted butter" cookbook:fudge_brownies recipeIngredient "170 g (1.8 dl or ¾ cup or 6 oz) cocoa" cookbook:fudge_brownies recipeIngredient "1 tsp. vanilla essence" cookbook:fudge_brownies recipeIngredient "280 g (3 dl or 1 ¼ cups or 10 oz) granulated sugar" cookbook:fudge_brownies recipeIngredient "2 large, cold eggs" cookbook:fudge_brownies recipeInstructions ["Preheat oven to 160\u00b0C (325\u00b0F or Gas Mark 3).","In a saucepan, melt butter over low heat.","Slowly stir in sugar, making sure it is completely dissolved. Stir in cocoa. Remove from heat. Add vanilla.","Stir in salt and mix until even.","Whisk eggs together in a separate bowl, then add to the mixture and stir well.","Add flour and stir until all of the flour is incorporated and the batter is an even color. Stir well for at least another 50 strokes.","Pour into a an 8"&times;8" pan lined with aluminum foil, leaving plenty of overhang on both sides.","Bake for about 26 minutes (the time varies depending on your pan type and your individual oven)."] cookbook:fudge_brownies recipeNotes "* For the best results, refrigerate the brownies until they are cooled completely. Use the foil hanging over the edges as handles to remove the baked brownies from the pan (this requires some care as the brownies are not solid at this point). Fold the foil over the top so that the brownies are covered top and bottom with foil, and then put the whole thing in the refrigerator until cooled (feel the bottom center if you aren't sure). This prevents the edges from overcooking while allowing the center to finish baking and cool. If you omit this step, you may end up with an undercooked center and\/or overcooked edges. * For the real chocolate lover, crumble about 50 grams (1&frac34; ounces) of a dark chocolate bar (one with about 70% cocoa content) into the batter and stir it lightly right before pouring the mixture into the baking pan. You may need to add a few minutes to the baking time. * Cut a brownie in half lengthwise and eat it with ice cream in the middle like an ice cream sandwich. * Instead of adding vanilla and\/or nuts, try adding about 100 grams (4 oz) of fresh raspberries; their sharpness goes very well with the richness of the chocolate. Half fill the tin with batter, sprinkle the raspberries over the mixture, then pour on the rest. " cookbook:fudge_brownies recipeYield 16 brownies cookbook:fudge_brownies totalTime "35 minutes" cookbook:fudge_brownies type cookbook:recipes cookbook:fudge_brownies url https://en.wikibooks.org/wiki/Cookbook:Fudge_Brownies cookbook:fudge_frosting label "fudge frosting" cookbook:fudge_frosting name "Fudge Frosting" cookbook:fudge_frosting recipeCategory category:boiled_recipes cookbook:fudge_frosting recipeCategory category:chocolate_recipes cookbook:fudge_frosting recipeCategory category:frosting_and_icing_recipes cookbook:fudge_frosting recipeFoodstuff cookbook:chocolate cookbook:fudge_frosting recipeFoodstuff cookbook:corn_syrup cookbook:fudge_frosting recipeFoodstuff cookbook:margarine cookbook:fudge_frosting recipeFoodstuff cookbook:powdered_sugar cookbook:fudge_frosting recipeFoodstuff cookbook:vanilla cookbook:fudge_frosting recipeIngredient "1 teaspoon corn syrup" cookbook:fudge_frosting recipeIngredient "1 teaspoon vanilla extract" cookbook:fudge_frosting recipeIngredient "2 tablespoons margarine" cookbook:fudge_frosting recipeIngredient "3 ounces unsweetened baking chocolate" cookbook:fudge_frosting recipeIngredient "5 cups powdered sugar" cookbook:fudge_frosting recipeInstructions ["Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.","Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot.","Mix in the sugar, still keeping the mixture somewhat hot. You might not use exactly 5 cups. Just keep adding sugar until the frosting is as thick as desired.","While still hot, spread the mixture on cake or brownies.","Mixture will stiffen."] cookbook:fudge_frosting type cookbook:recipes cookbook:fudge_frosting url https://en.wikibooks.org/wiki/Cookbook:Fudge_Frosting cookbook:fudge label "fudge" cookbook:fudge name "Fudge" cookbook:fudge url https://en.wikibooks.org/wiki/Cookbook:Fudge cookbook:fujian_cuisine label "fujian cuisine" cookbook:fuk-thong_pad_khai name "Fuk-Thong Pad Khai" cookbook:fuk-thong_pad_khai recipeCategory category:egg_recipes cookbook:fuk-thong_pad_khai recipeCategory category:pork_recipes cookbook:fuk-thong_pad_khai recipeCategory category:pumpkin_recipes cookbook:fuk-thong_pad_khai recipeCategory category:thai_recipes cookbook:fuk-thong_pad_khai recipeCuisine cookbook:cuisine_of_thailand cookbook:fuk-thong_pad_khai recipeIngredient "½ tsp fish sauce" cookbook:fuk-thong_pad_khai recipeIngredient "¼ tsp sugar" cookbook:fuk-thong_pad_khai recipeIngredient "100 ml water" cookbook:fuk-thong_pad_khai recipeIngredient "1–2 cloves garlic, minced" cookbook:fuk-thong_pad_khai recipeIngredient "1–2 Tbsp chopped spring onions" cookbook:fuk-thong_pad_khai recipeIngredient "150 g minced pork (or chicken)" cookbook:fuk-thong_pad_khai recipeIngredient "1 Tbsp oyster sauce" cookbook:fuk-thong_pad_khai recipeIngredient "2 eggs" cookbook:fuk-thong_pad_khai recipeIngredient "2 Tbsp vegetable oil" cookbook:fuk-thong_pad_khai recipeIngredient "400 g Japanese pumpkin (kabocha)" cookbook:fuk-thong_pad_khai recipeIngredient "pinch of pepper" cookbook:fuk-thong_pad_khai recipeInstructions ["To prepare the pumpkin, remove seeds and cut off the outside skin of the pumpkin. Then slice the pumpkin into 1-inch cubes and wash well with water.","Heat the oil in a pan and fry the garlic until it becomes lightly browned and fragrant.","Add the minced pork to the pan wait until the pork nearly cooked.","Cut the pumpkin and place in a saucepan and cover with water. Bring to the boil and cook until tender. When it is soft drain and then add to the pork.","Crack the eggs into the pan.","Once the eggs are cooked, stir with pumpkin and minced pork.","Add the other ingredients: fish sauce, sugar, pepper, garlic, onion, oyster sauce and stir.","Served with warm rice."] cookbook:fuk-thong_pad_khai type cookbook:recipes cookbook:fuk-thong_pad_khai url https://en.wikibooks.org/wiki/Cookbook:Fuk-Thong_Pad_Khai cookbook:fu label "fu" cookbook:fungus label "fungi" cookbook:fungus label "fungus" cookbook:fungus name "Fungus" cookbook:fungus type cookbook:ingredients cookbook:fungus url https://en.wikibooks.org/wiki/Cookbook:Fungus cookbook:funnel label "funnel" cookbook:funnel name "Funnel" cookbook:funnel type cookbook:cookbook/equipment cookbook:funnel url https://en.wikibooks.org/wiki/Cookbook:Funnel cookbook:furofuki_daikon label "furofuki daikon" cookbook:fusion_cuisines label "fusion cuisines" cookbook:fusion_cuisines label "pacific fusion" cookbook:fusion_cuisines name "Fusion cuisines" cookbook:fusion_cuisines type cookbook:cuisines cookbook:fusion_cuisines url https://en.wikibooks.org/wiki/Cookbook:Fusion_cuisines cookbook:fusion_spice_cookie name "Fusion Spice Cookie" cookbook:fusion_spice_cookie recipeCategory category:cookie_recipes cookbook:fusion_spice_cookie recipeCategory category:herb_and_spice_recipes cookbook:fusion_spice_cookie recipeCategory category:recipes_from_foodista cookbook:fusion_spice_cookie recipeIngredient "1 cup white sugar" cookbook:fusion_spice_cookie recipeIngredient "1 egg" cookbook:fusion_spice_cookie recipeIngredient "1 package our gluten free All Purpose Baking Mix" cookbook:fusion_spice_cookie recipeIngredient "3/4 cup shortening" cookbook:fusion_spice_cookie recipeIngredient "3 tsp Chinese 5 Spice" cookbook:fusion_spice_cookie recipeInstructions ["Preheat oven to 350 degrees F.","Cream sugar, egg and shortening together.","Add All Purpose Baking Mix and Chinese 5 Spice.","Mix well.","Roll teaspoonfuls of dough into balls and roll the balls in sugar.","Bake at 350 degrees F for 5 to 6 minutes."] cookbook:fusion_spice_cookie type cookbook:recipes cookbook:fusion_spice_cookie url https://en.wikibooks.org/wiki/Cookbook:Fusion_Spice_Cookie cookbook:gado-gado difficulty 4 cookbook:gado-gado label "gado-gado" cookbook:gado-gado name "Gado-gado" cookbook:gado-gado recipeCategory category:difficult_recipes cookbook:gado-gado recipeCategory category:indonesian_recipes cookbook:gado-gado recipeCategory category:peanut_recipes cookbook:gado-gado recipeCategory category:recipes_with_images cookbook:gado-gado recipeCategory category:salad_recipes cookbook:gado-gado recipeCategory category:vegetable_recipes cookbook:gado-gado recipeCookingTechnique cookbook:blanching cookbook:gado-gado recipeCookingTechnique cookbook:boiling cookbook:gado-gado recipeCookingTechnique cookbook:chopping cookbook:gado-gado recipeCookingTechnique cookbook:deep_fat_frying cookbook:gado-gado recipeCookingTechnique cookbook:frying cookbook:gado-gado recipeCookingTechnique cookbook:simmering cookbook:gado-gado recipeCookingTechnique cookbook:slicing cookbook:gado-gado recipeCookingTechnique cookbook:steaming cookbook:gado-gado recipeCuisine cookbook:cuisine_of_indonesia cookbook:gado-gado recipeFoodstuff cookbook:bean_sprout cookbook:gado-gado recipeFoodstuff cookbook:cabbage cookbook:gado-gado recipeFoodstuff cookbook:carrot cookbook:gado-gado recipeFoodstuff cookbook:cashew cookbook:gado-gado recipeFoodstuff cookbook:cauliflower cookbook:gado-gado recipeFoodstuff cookbook:chayote cookbook:gado-gado recipeFoodstuff cookbook:chiles cookbook:gado-gado recipeFoodstuff cookbook:coconut_milk cookbook:gado-gado recipeFoodstuff cookbook:cucumber cookbook:gado-gado recipeFoodstuff cookbook:egg cookbook:gado-gado recipeFoodstuff cookbook:garlic cookbook:gado-gado recipeFoodstuff cookbook:green_bean cookbook:gado-gado recipeFoodstuff cookbook:gula_jawa cookbook:gado-gado recipeFoodstuff cookbook:lime cookbook:gado-gado recipeFoodstuff cookbook:pea cookbook:gado-gado recipeFoodstuff cookbook:peanut cookbook:gado-gado recipeFoodstuff cookbook:peanut_butter cookbook:gado-gado recipeFoodstuff cookbook:potato cookbook:gado-gado recipeFoodstuff cookbook:rice_vinegar cookbook:gado-gado recipeFoodstuff cookbook:shallot cookbook:gado-gado recipeFoodstuff cookbook:soy_sauce cookbook:gado-gado recipeFoodstuff cookbook:spinach cookbook:gado-gado recipeFoodstuff cookbook:sugar cookbook:gado-gado recipeFoodstuff cookbook:terasi cookbook:gado-gado recipeFoodstuff cookbook:tofu cookbook:gado-gado recipeFoodstuff cookbook:tomato cookbook:gado-gado recipeFoodstuff cookbook:watercress cookbook:gado-gado recipeIngredient "* 125 gr Gula Jawa (Indonesian Palm Sugar)" cookbook:gado-gado recipeIngredient "* 1 clove garlic" cookbook:gado-gado recipeIngredient "* 1 gr terasi (fermented prawn paste)" cookbook:gado-gado recipeIngredient "* 300 gr peanuts" cookbook:gado-gado recipeIngredient "* 4 shallot" cookbook:gado-gado recipeIngredient "* boiled eggs" cookbook:gado-gado recipeIngredient "* deep fried kerupuk (fish or prawn crackers)" cookbook:gado-gado recipeIngredient "* deep fried shallot" cookbook:gado-gado recipeIngredient "* deep fried soybean cake" cookbook:gado-gado recipeIngredient "* deep fried tempeh" cookbook:gado-gado recipeIngredient "For the peanut sauce (4 servings):" cookbook:gado-gado recipeIngredient "For the salad:" cookbook:gado-gado recipeIngredient "* fresh lime juice, or rice vinegar" cookbook:gado-gado recipeIngredient "* fresh or dried chili pepper" cookbook:gado-gado recipeIngredient "* mixed vegetables (cabbage, bean sprouts, cucumber, chayote, water spinach, asparagus bean, spinach). Cauliflower, green beans, watercress, carrots, tomatoes, or peas are sometimes included but less common." cookbook:gado-gado recipeIngredient "* potatoes" cookbook:gado-gado recipeIngredient "* sugar" cookbook:gado-gado recipeInstructions ["Fry prawn paste with cooking oil until fragrant","Fry the peanuts until golden brown, remove from the pan and leave to cool, and drain off all but a little of the excess oil","Grind the peanuts to make paste","Add ground fresh chili pepper, garlic, salt, brown sugar and prawn paste to the peanut paste, grind to mix","Put peanut paste in a pan, add some water to dissolve (use coconut milk for richer taste)","Add some sugar into the peanut sauce to taste and bring to the boil","Simmer peanut sauce until thick and season with the lemon or lime juice.","Hard-boil the eggs and slice","Steam or boil the potatoes then remove the skin","Deep fry the boiled potatoes until golden brown, then slice","Wash, shred or chop cabbage, spinach and water spinach","Boil water in a pan, put cabbage in boiling water until cooked, strain","Use strained boiling water, boil spinach and water spinach, one after another, strain","Blanche bean sprout for about 30 seconds, strain","Peel chayote, wash, slice, and boil until tender","Wash then slice cucumber","Place the salad, sliced potatoes, fried tofu, fried tempeh, and eggs in a large plate, either randomly or in layers","Pour the peanut sauce over the salad","Spread deep fried shallots on top and serve with kerupuk."] cookbook:gado-gado recipeNotes "* Prawn crackers are non-vegetarian. You can substitute them with ''kerupuk sayur'' or ''emping'' if you wish this dish to be completely vegetarian. * Put some ''kecap manis'' (Malay\/Indonesian sweet soy sauce) to taste. * You may substitute the peanut sauce recipe for the procedure here. * cashew nuts is secret ingredient to make peanut sauce tastes richer. * Some cooks like to blanche or steam the cabbage, cauliflower, and carrots rather than serve them raw. * Use chunky peanut butter as substitute for ground peanuts. * Use chili sauce to substitute fresh or dried chili pepper. " cookbook:gado-gado recipeYield 4 cookbook:gado-gado totalTime "40 minutes" cookbook:gado-gado type cookbook:recipes cookbook:gado-gado url https://en.wikibooks.org/wiki/Cookbook:Gado-gado cookbook:gaegogi_jeongol label "gaegogi jeongol" cookbook:gaesoju label "gaesoju" cookbook:gae_suyuk label "gae suyuk" cookbook:gajjar_halwa label "gajar ka halwa" cookbook:gajjar_halwa name "Gajjar Halwa" cookbook:gajjar_halwa recipeCategory category:cardamom_recipes cookbook:gajjar_halwa recipeCategory category:cashew_recipes cookbook:gajjar_halwa recipeCategory category:dessert_recipes cookbook:gajjar_halwa recipeCategory category:indian_recipes cookbook:gajjar_halwa recipeCategory category:raisin_recipes cookbook:gajjar_halwa recipeCategory category:recipes_with_metric_units cookbook:gajjar_halwa recipeCuisine cookbook:cuisine_of_india cookbook:gajjar_halwa recipeIngredient "1/2 cup (120g) cashew nuts (broken)" cookbook:gajjar_halwa recipeIngredient "1/2 cup (120g) raisins" cookbook:gajjar_halwa recipeIngredient "1 cup (240ml) milk" cookbook:gajjar_halwa recipeIngredient "1 pinch cinnamon powder" cookbook:gajjar_halwa recipeIngredient "1 pinch salt" cookbook:gajjar_halwa recipeIngredient "1 tablespoon butter" cookbook:gajjar_halwa recipeIngredient "2 to 3 large carrots" cookbook:gajjar_halwa recipeIngredient "2 to 3 tea spoons sugar" cookbook:gajjar_halwa recipeIngredient "4 pods cardamom" cookbook:gajjar_halwa recipeInstructions ["Wash the cashews and raisins and keep them ready.","Cut off the blemished ends of the carrots, wash them, and then peel them.","Grate the carrots, and empty the grated carrots into a saucepan.","Add the cashews, raisins, salt, sugar, cardamom, cinnamon and milk.","Heat the saucepan and bring the contents to a boil, while mixing.","When the milk has mostly evaporated you are done.","Serve with a sprinkling of cinnamon powder on top."] cookbook:gajjar_halwa type cookbook:recipes cookbook:gajjar_halwa url https://en.wikibooks.org/wiki/Cookbook:Gajjar_Halwa cookbook:galaktoboureko difficulty 2 cookbook:galaktoboureko label "galaktoboureko" cookbook:galaktoboureko label "galaktoboúreko" cookbook:galaktoboureko name "Galaktoboureko" cookbook:galaktoboureko recipeCategory category:baking_recipes cookbook:galaktoboureko recipeCategory category:dessert_recipes cookbook:galaktoboureko recipeCategory category:easy_recipes cookbook:galaktoboureko recipeCategory category:greek_recipes cookbook:galaktoboureko recipeCategory category:pastry_recipes cookbook:galaktoboureko recipeCategory category:pudding_and_custard_recipes cookbook:galaktoboureko recipeCategory category:recipes_with_metric_units cookbook:galaktoboureko recipeCuisine cookbook:cuisine_of_greece cookbook:galaktoboureko recipeYield 8 cookbook:galaktoboureko totalTime "30 minutes preparation + 1 hour baking" cookbook:galaktoboureko type cookbook:recipes cookbook:galaktoboureko url https://en.wikibooks.org/wiki/Cookbook:Galaktoboureko cookbook:galangal label "galanga" cookbook:galangal label "galangal" cookbook:galangal label "galangal root" cookbook:galangal label "galingale" cookbook:galangal name "Galangal" cookbook:galangal name "Galingale" cookbook:galangal type cookbook:cookbook_stubs cookbook:galangal type cookbook:ingredients cookbook:galangal type cookbook:spices_and_herbs cookbook:galangal url https://en.wikibooks.org/wiki/Cookbook:Galangal cookbook:galangal url https://en.wikibooks.org/wiki/Cookbook:Galingale cookbook:galbi difficulty 2 cookbook:galbi label "galbi" cookbook:galbi name "Galbi" cookbook:galbi recipeCategory category:easy_recipes cookbook:galbi recipeCategory category:recipes_with_images cookbook:galbi recipeCategory category:recipes_without_servings cookbook:galbi totalTime "1 hour" cookbook:galbi type cookbook:recipes cookbook:galbi url https://en.wikibooks.org/wiki/Cookbook:Galbi cookbook:galician_garbanzo_soup difficulty 3 cookbook:galician_garbanzo_soup name "Galician Garbanzo Soup" cookbook:galician_garbanzo_soup recipeCategory category:chickpea_recipes cookbook:galician_garbanzo_soup recipeCategory category:gluten-free_recipes cookbook:galician_garbanzo_soup recipeCategory category:inexpensive_recipes cookbook:galician_garbanzo_soup recipeCategory category:low-gi_recipes cookbook:galician_garbanzo_soup recipeCategory category:medium_difficulty_recipes cookbook:galician_garbanzo_soup recipeCategory category:recipes_with_metric_units cookbook:galician_garbanzo_soup recipeCategory category:soup_recipes cookbook:galician_garbanzo_soup recipeCategory category:vegetarian_recipes cookbook:galician_garbanzo_soup recipeCookingTechnique cookbook:chopping cookbook:galician_garbanzo_soup recipeCookingTechnique cookbook:dice cookbook:galician_garbanzo_soup recipeCookingTechnique cookbook:purée cookbook:galician_garbanzo_soup recipeCookingTechnique cookbook:sautéing cookbook:galician_garbanzo_soup recipeEquipment cookbook:blender cookbook:galician_garbanzo_soup recipeEquipment cookbook:dutch_oven cookbook:galician_garbanzo_soup recipeEquipment cookbook:food_processor cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:basil cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:bay_leaf cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:broth cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:carrot cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:cayenne_pepper cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:celery cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:chickpea cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:cumin cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:garlic cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:mustard cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:olive_oil cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:onion cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:pea cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:pepper cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:potato cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:saffron cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:salt cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:stock cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:tomato cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:vinegar cookbook:galician_garbanzo_soup recipeFoodstuff cookbook:water cookbook:galician_garbanzo_soup recipeIngredient "½ cup green peas (fresh or frozen)" cookbook:galician_garbanzo_soup recipeIngredient "1 bay leaf" cookbook:galician_garbanzo_soup recipeIngredient "1 medium carrot, diced" cookbook:galician_garbanzo_soup recipeIngredient "1 medium stalk celery, diced" cookbook:galician_garbanzo_soup recipeIngredient "1 small waxy potato (yellow Finn or Yucon gold), diced (~1 cup)" cookbook:galician_garbanzo_soup recipeIngredient "1 tablespoon minced or crushed garlic" cookbook:galician_garbanzo_soup recipeIngredient "1 tablespoon olive oil" cookbook:galician_garbanzo_soup recipeIngredient "2 heaping cups chopped onion" cookbook:galician_garbanzo_soup recipeIngredient "2 medium-sized ripe tomatoes, peeled and seeded - or 1 cup chopped canned tomatoes" cookbook:galician_garbanzo_soup recipeIngredient "2 teaspoons dry mustard" cookbook:galician_garbanzo_soup recipeIngredient "2 teaspoons ground cumin" cookbook:galician_garbanzo_soup recipeIngredient "3 (15-ounce (420g)) cans garbanzo beans (chickpeas), divided" cookbook:galician_garbanzo_soup recipeIngredient "3 tablespoons red wine vinegar" cookbook:galician_garbanzo_soup recipeIngredient "4½ cups vegetable broth or water (or a combination), divided" cookbook:galician_garbanzo_soup recipeIngredient "A thread or two of saffron (optional)" cookbook:galician_garbanzo_soup recipeIngredient "Freshly ground black pepper and cayenne pepper, to taste" cookbook:galician_garbanzo_soup recipeIngredient "Minced fresh basil, for garnish" cookbook:galician_garbanzo_soup recipeIngredient "Salt, to taste" cookbook:galician_garbanzo_soup recipeInstructions ["Rinse and thoroughly drain garbanzo beans. Place about \u2154 of them in a Blender or food processor with 2 cups of broth and\/or water, and pur\u00e9e until mostly smooth. Set aside.","Place a soup pot or Dutch Oven over medium heat and wait for about a minute. Add olive oil and swirl to coat the pan.","Add onion and saut\u00e9 over medium heat for about 5 to 8 minutes, or until onion is translucent.","Add half the garlic plus the potato, carrot, and celery and about \u215b teaspoon salt, and saut\u00e9 over medium-low heat for 5 to 8 minutes.","Add garbanzo pur\u00e9e, plus remaining broth and\/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron.","Bring to boil, then lower the heat.","Cover and simmer for about 30 minutes, stirring occasionally.","Stir in the remaining garlic, plus the peas, vinegar, and tomato.","Taste to correct salt.","Add black pepper and cayenne.","Simmer for only about 5 minutes longer."] cookbook:galician_garbanzo_soup recipeNotes "* Serve topped with minced fresh basil. * Serve with a green salad decked out with a mustard-themed dressing, thick slices of pumpernickel bread, and a light Pinot Noir. * Vegetable broth comes in 1 quart boxed in most supermarkets. Choose a gluten-free one if your require, or make your own stock. " cookbook:galician_garbanzo_soup recipeYield 6 cookbook:galician_garbanzo_soup totalTime "1 hour" cookbook:galician_garbanzo_soup type cookbook:recipes cookbook:galician_garbanzo_soup url https://en.wikibooks.org/wiki/Cookbook:Galician_Garbanzo_Soup cookbook:galletti label "galletti" cookbook:gallon label "gallon" cookbook:gallon label "gallons" cookbook:gallon name "Gallon" cookbook:gallon type cookbook:cookbook/units_of_measurement cookbook:gallon url https://en.wikibooks.org/wiki/Cookbook:Gallon cookbook:gallo_pinto label "gallo pinto" cookbook:gallo_pinto name "Gallo pinto" cookbook:gallo_pinto recipeCategory category:bean_recipes cookbook:gallo_pinto recipeCategory category:boiled_recipes cookbook:gallo_pinto recipeCategory category:louisiana_recipes cookbook:gallo_pinto recipeCategory category:rice_recipes cookbook:gallo_pinto recipeCategory category:side_dish_recipes cookbook:gallo_pinto recipeCategory category:snap_recipes cookbook:gallo_pinto recipeCategory category:vegan_recipes cookbook:gallo_pinto recipeCuisine cookbook:louisiana_creole_cuisine cookbook:gallo_pinto recipeCuisine cookbook:vegan_cuisine cookbook:gallo_pinto recipeIngredient "1-2 cups rice (you can use the same amount of rice than beans; this is, 3 cups of beans for 3 cups of rice)." cookbook:gallo_pinto recipeIngredient "1 bulb garlic, minced" cookbook:gallo_pinto recipeIngredient "1 onion, chopped" cookbook:gallo_pinto recipeIngredient "1 package (450g or 16 oz.) dry beans (black beans preferred). 15 Oz can beans are 2 cups of cooked beans." cookbook:gallo_pinto recipeIngredient "1 red pepper, chopped" cookbook:gallo_pinto recipeIngredient "1 tsp. cumin" cookbook:gallo_pinto recipeIngredient "2 bay leaves" cookbook:gallo_pinto recipeIngredient "olive oil" cookbook:gallo_pinto recipeIngredient "optional, 1-2 whole dried or fresh hot peppers" cookbook:gallo_pinto recipeIngredient "salt and pepper, to taste" cookbook:gallo_pinto type cookbook:recipes cookbook:gallo_pinto url https://en.wikibooks.org/wiki/Cookbook:Gallo_pinto cookbook:gambas_al_ajillo difficulty 1 cookbook:gambas_al_ajillo label "''gambas al ajillo''" cookbook:gambas_al_ajillo label "gambas al ajillo" cookbook:gambas_al_ajillo label "shrimp with garlic (gambas al ajillo)" cookbook:gambas_al_ajillo name "Gambas al ajillo" cookbook:gambas_al_ajillo name "Gambas al Ajillo" cookbook:gambas_al_ajillo name "Shrimp with Garlic" cookbook:gambas_al_ajillo recipeCategory category:appetizer_recipes cookbook:gambas_al_ajillo recipeCategory category:gluten-free_recipes cookbook:gambas_al_ajillo recipeCategory category:pan_fried_recipes cookbook:gambas_al_ajillo recipeCategory category:recipes_with_images cookbook:gambas_al_ajillo recipeCategory category:shrimp_recipes cookbook:gambas_al_ajillo recipeCategory category:spanish_recipes cookbook:gambas_al_ajillo recipeCategory category:very_easy_recipes cookbook:gambas_al_ajillo recipeCuisine cookbook:cuisine_of_spain cookbook:gambas_al_ajillo recipeFoodstuff cookbook:brandy cookbook:gambas_al_ajillo recipeFoodstuff cookbook:garlic cookbook:gambas_al_ajillo recipeFoodstuff cookbook:lemon_juice cookbook:gambas_al_ajillo recipeFoodstuff cookbook:olive_oil cookbook:gambas_al_ajillo recipeFoodstuff cookbook:paprika cookbook:gambas_al_ajillo recipeFoodstuff cookbook:parsley cookbook:gambas_al_ajillo recipeFoodstuff cookbook:sherry cookbook:gambas_al_ajillo recipeFoodstuff cookbook:shrimp cookbook:gambas_al_ajillo recipeIngredient "1/4 cup virgin olive oil" cookbook:gambas_al_ajillo recipeIngredient "1 oz fresh lemon juice" cookbook:gambas_al_ajillo recipeIngredient "1 pound shrimp" cookbook:gambas_al_ajillo recipeIngredient "1 teaspoon sweet Spanish paprika" cookbook:gambas_al_ajillo recipeIngredient "2 to 3 oz dry sherry (you may substitute cognac (brandy) instead)" cookbook:gambas_al_ajillo recipeIngredient "3 teaspoon chopped fresh parsley" cookbook:gambas_al_ajillo recipeIngredient "4 to 6 large cloves of garlic, finely minced" cookbook:gambas_al_ajillo recipeInstructions ["The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.","In a saut\u00e9 pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and saut\u00e9 for about one minute or until it begins to brown. Be careful not to burn the garlic.","Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then saut\u00e9, stirring briskly until the shrimp turn pink and curl \u2013 about 3 minutes.","Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley."] cookbook:gambas_al_ajillo recipeYield 4 cookbook:gambas_al_ajillo totalTime "20 minutes" cookbook:gambas_al_ajillo type cookbook:recipes cookbook:gambas_al_ajillo url https://en.wikibooks.org/wiki/Cookbook:Gambas_al_ajillo cookbook:gambas_al_ajillo url https://en.wikibooks.org/wiki/Cookbook:Gambas_al_Ajillo cookbook:gambas_al_ajillo url https://en.wikibooks.org/wiki/Cookbook:Shrimp_with_Garlic cookbook:game label "game" cookbook:game name "Game" cookbook:game recipeCategory category:meat_and_poultry cookbook:game type cookbook:ingredients cookbook:game type cookbook:meat_and_poultry cookbook:game url https://en.wikibooks.org/wiki/Cookbook:Game cookbook:gamiem_bil_haxxu label "gamiem bil haxxu" cookbook:garam_masala label "garam masala" cookbook:garam_masala name "Garam masala" cookbook:garam_masala name "Garam Masala" cookbook:garam_masala recipeCategory category:condiments cookbook:garam_masala recipeCategory category:indian_recipes cookbook:garam_masala recipeCategory category:recipes_with_metric_units cookbook:garam_masala recipeCategory category:spice_mix_recipes cookbook:garam_masala recipeCuisine cookbook:cuisine_of_india cookbook:garam_masala recipeFoodstuff cookbook:bay_leaf cookbook:garam_masala recipeFoodstuff cookbook:cardamom cookbook:garam_masala recipeFoodstuff cookbook:cinnamon cookbook:garam_masala recipeFoodstuff cookbook:clove cookbook:garam_masala recipeFoodstuff cookbook:coriander cookbook:garam_masala recipeFoodstuff cookbook:cumin cookbook:garam_masala recipeFoodstuff cookbook:fennel cookbook:garam_masala recipeFoodstuff cookbook:ginger cookbook:garam_masala recipeFoodstuff cookbook:nutmeg cookbook:garam_masala recipeFoodstuff cookbook:pepper cookbook:garam_masala recipeIngredient "15 grams dried bay leaves" cookbook:garam_masala recipeIngredient "15 grams ginger powder" cookbook:garam_masala recipeIngredient "15 grams rose leaves" cookbook:garam_masala recipeIngredient "20 grams cloves" cookbook:garam_masala recipeIngredient "20 grams cumin seeds" cookbook:garam_masala recipeIngredient "20 grams mace" cookbook:garam_masala recipeIngredient "20 sticks cinnamon, 2.5 cm. in length" cookbook:garam_masala recipeIngredient "25 grams fennel seeds" cookbook:garam_masala recipeIngredient "35 grams coriander seeds" cookbook:garam_masala recipeIngredient "40 grams green cardamom seeds" cookbook:garam_masala recipeIngredient "70 grams black peppercorns" cookbook:garam_masala recipeIngredient "75 grams black cardamom seeds" cookbook:garam_masala recipeIngredient "90 grams cumin seeds" cookbook:garam_masala recipeInstructions ["Keep in an airtight jar in a cool, dark, place and grind prior to use.","Note that all ingredients can be roasted except the dry ginger, till they turn a few shades darker. Leave the cardamom in their pods until later.","Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.","When the spices are roasted turn off the flame and allow them to cool.","After the cardamom pods have cooled, crack them open and remove the cardamom seeds and mix them with the other roasted spices."] cookbook:garam_masala type cookbook:condiments cookbook:garam_masala type cookbook:ingredients cookbook:garam_masala url https://en.wikibooks.org/wiki/Cookbook:Garam_masala cookbook:garam_masala url https://en.wikibooks.org/wiki/Cookbook:Garam_Masala cookbook:garbanzo_bean_stew difficulty 2 cookbook:garbanzo_bean_stew name "Garbanzo bean stew" cookbook:garbanzo_bean_stew name "Garbanzo Bean Stew" cookbook:garbanzo_bean_stew recipeCategory category:chickpea_recipes cookbook:garbanzo_bean_stew recipeCategory category:easy_recipes cookbook:garbanzo_bean_stew recipeCategory category:onion_recipes cookbook:garbanzo_bean_stew recipeCategory category:rice_recipes cookbook:garbanzo_bean_stew recipeCategory category:stew_recipes cookbook:garbanzo_bean_stew recipeCategory category:tomato_recipes cookbook:garbanzo_bean_stew recipeCategory category:vegetarian_recipes cookbook:garbanzo_bean_stew recipeCookingTechnique cookbook:chopping cookbook:garbanzo_bean_stew recipeCookingTechnique cookbook:sautéing cookbook:garbanzo_bean_stew recipeEquipment cookbook:dutch_oven cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:bell_pepper cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:chickpea cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:garlic cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:olive_oil cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:onion cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:paprika cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:parsley cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:pepper cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:potato cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:rice cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:saffron cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:salt cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:stock cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:tomato cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:water cookbook:garbanzo_bean_stew recipeFoodstuff cookbook:wine cookbook:garbanzo_bean_stew recipeIngredient "¼ cup sherry" cookbook:garbanzo_bean_stew recipeIngredient "½ pound new or boiling potatoes, unpeeled and cut into bite-sized chunks" cookbook:garbanzo_bean_stew recipeIngredient "1 (14½-ounce) can diced tomatoes plus their liquid" cookbook:garbanzo_bean_stew recipeIngredient "1 medium red onion, chopped" cookbook:garbanzo_bean_stew recipeIngredient "1 red bell pepper, peeled, cored and chopped" cookbook:garbanzo_bean_stew recipeIngredient "1 tablespoon olive oil" cookbook:garbanzo_bean_stew recipeIngredient "2½ cups vegetable stock or water" cookbook:garbanzo_bean_stew recipeIngredient "2 cloves garlic, minced" cookbook:garbanzo_bean_stew recipeIngredient "2 cups cooked chickpeas (garbanzo beans), drained or 1 (15-ounce) can chickpeas, rinsed and drained" cookbook:garbanzo_bean_stew recipeIngredient "2 cups hot cooked rice" cookbook:garbanzo_bean_stew recipeIngredient "2 teaspoons smoked sweet paprika (such as Piment-n de la Vera)" cookbook:garbanzo_bean_stew recipeIngredient "Chopped parsley, optional garnish" cookbook:garbanzo_bean_stew recipeIngredient "Pinch saffron" cookbook:garbanzo_bean_stew recipeIngredient "Salt and freshly ground pepper to taste" cookbook:garbanzo_bean_stew recipeInstructions ["In a Dutch Oven or large soup pot, heat oil over medium heat.","Saut\u00e9 onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.","Stir in paprika, then sherry and cook about a minute.","Add chickpeas, tomatoes, stock (or water), salt and pepper.","Bring to a boil, reduce heat to low and cook partially covered until potatoes are tender and stew thickens, 30 to 40 minutes.","Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.","To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.","Garnish with parsley, if desired."] cookbook:garbanzo_bean_stew recipeNotes "* If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the pot while the stew is cooking. " cookbook:garbanzo_bean_stew recipeYield 4 cookbook:garbanzo_bean_stew totalTime "abut an hour and a half" cookbook:garbanzo_bean_stew type cookbook:recipes cookbook:garbanzo_bean_stew url https://en.wikibooks.org/wiki/Cookbook:Garbanzo_bean_stew cookbook:garbanzo_bean_stew url https://en.wikibooks.org/wiki/Cookbook:Garbanzo_Bean_Stew cookbook:garbanzos_con_acelga label "garbanzos con acelga" cookbook:garden_bulgur name "Garden Bulgur" cookbook:garden_bulgur recipeCategory category:boiled_recipes cookbook:garden_bulgur recipeCategory category:side_dish_recipes cookbook:garden_bulgur recipeCategory category:wheat_recipes cookbook:garden_bulgur recipeIngredient "1/2 c. celery, chopped" cookbook:garden_bulgur recipeIngredient "1/2 tsp. salt (optional)" cookbook:garden_bulgur recipeIngredient "1/4 tsp. dried dillweed" cookbook:garden_bulgur recipeIngredient "1/4 tsp. dried whole oregano" cookbook:garden_bulgur recipeIngredient "1/4 tsp. pepper" cookbook:garden_bulgur recipeIngredient "1 c. bulgur or cracked wheat" cookbook:garden_bulgur recipeIngredient "1 c. fresh mushrooms, sliced" cookbook:garden_bulgur recipeIngredient "1 medium onion, chopped (I usually use a little less)" cookbook:garden_bulgur recipeIngredient "2 c. chicken or vegetable broth" cookbook:garden_bulgur recipeIngredient "2 T. margarine" cookbook:garden_bulgur recipeInstructions ["Melt margarine in a large skillet; add celery, onion and mushrooms. Stir until vegetables are tender","Add bulgur and cook until golden","Add seasonings and broth, cover and bring to a boil.","Reduce heat and simmer for 15 minutes."] cookbook:garden_bulgur type cookbook:recipes cookbook:garden_bulgur url https://en.wikibooks.org/wiki/Cookbook:Garden_Bulgur cookbook:gare label "gare" cookbook:garlic_and_lemon_dressing name "Garlic and Lemon Dressing" cookbook:garlic_and_lemon_dressing recipeCategory category:garlic_recipes cookbook:garlic_and_lemon_dressing recipeCategory category:lemon_recipes cookbook:garlic_and_lemon_dressing recipeCategory category:rosemary_recipes cookbook:garlic_and_lemon_dressing recipeCategory category:salad_dressing_recipes cookbook:garlic_and_lemon_dressing recipeFoodstuff cookbook:garlic cookbook:garlic_and_lemon_dressing recipeFoodstuff cookbook:lemon cookbook:garlic_and_lemon_dressing recipeFoodstuff cookbook:olive_oil cookbook:garlic_and_lemon_dressing recipeIngredient "1/4 cup (60 ml) lemon juice" cookbook:garlic_and_lemon_dressing recipeIngredient "1 small garlic clove" cookbook:garlic_and_lemon_dressing recipeIngredient "1 sprig rosemary" cookbook:garlic_and_lemon_dressing recipeIngredient "1 strip of lemon peel (1" x 1/2")" cookbook:garlic_and_lemon_dressing recipeIngredient "3/4 cup (180 ml) olive oil" cookbook:garlic_and_lemon_dressing recipeInstructions ["Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife.","Put the rosemary, garlic and lemon peel in a clean bottle with a tight-fitting cap.","Pour in the oil and lemon juice.","Cap the bottle and shake well."] cookbook:garlic_and_lemon_dressing recipeNotes "* Refrigerate and use within one week. * Drizzle on salads, seafood, pasta or steamed vegetables. " cookbook:garlic_and_lemon_dressing type cookbook:recipes cookbook:garlic_and_lemon_dressing url https://en.wikibooks.org/wiki/Cookbook:Garlic_and_Lemon_Dressing cookbook:garlic_and_tarragon_dressing name "Garlic and Tarragon Dressing" cookbook:garlic_and_tarragon_dressing recipeCategory category:garlic_recipes cookbook:garlic_and_tarragon_dressing recipeCategory category:salad_dressing_recipes cookbook:garlic_and_tarragon_dressing recipeCategory category:vinegar_recipes cookbook:garlic_and_tarragon_dressing recipeFoodstuff cookbook:garlic_salt cookbook:garlic_and_tarragon_dressing recipeFoodstuff cookbook:olive_oil cookbook:garlic_and_tarragon_dressing recipeFoodstuff cookbook:sugar cookbook:garlic_and_tarragon_dressing recipeFoodstuff cookbook:tarragon cookbook:garlic_and_tarragon_dressing recipeFoodstuff cookbook:vinegar cookbook:garlic_and_tarragon_dressing recipeIngredient "1/2 tsp dried tarragon" cookbook:garlic_and_tarragon_dressing recipeIngredient "1/4 cup (60 ml) vinegar" cookbook:garlic_and_tarragon_dressing recipeIngredient "2 Tbsp olive oil" cookbook:garlic_and_tarragon_dressing recipeIngredient "2 tsp garlic salt" cookbook:garlic_and_tarragon_dressing recipeIngredient "2 tsp sugar (optional)" cookbook:garlic_and_tarragon_dressing recipeInstructions ["In a small bowl or jar with a tight-fitting lid, combine vinegar, oil, garlic salt, sugar and tarragon.","Pour it on lettuce or cabbage salads."] cookbook:garlic_and_tarragon_dressing type cookbook:recipes cookbook:garlic_and_tarragon_dressing url https://en.wikibooks.org/wiki/Cookbook:Garlic_and_Tarragon_Dressing cookbook:garlic_asparagus label "garlic asparagus" cookbook:garlic_asparagus name "Garlic Asparagus" cookbook:garlic_asparagus recipeCategory category:asparagus_recipes cookbook:garlic_asparagus recipeCategory category:garlic_recipes cookbook:garlic_asparagus recipeCategory category:sautéed_recipes cookbook:garlic_asparagus recipeCategory category:side_dish_recipes cookbook:garlic_asparagus recipeCategory category:vegetarian_recipes cookbook:garlic_asparagus recipeFoodstuff cookbook:asparagus cookbook:garlic_asparagus recipeFoodstuff cookbook:butter cookbook:garlic_asparagus recipeFoodstuff cookbook:garlic cookbook:garlic_asparagus recipeFoodstuff cookbook:olive_oil cookbook:garlic_asparagus recipeFoodstuff cookbook:onion cookbook:garlic_asparagus recipeFoodstuff cookbook:pepper cookbook:garlic_asparagus recipeIngredient "1/2 medium onion, finely diced" cookbook:garlic_asparagus recipeIngredient "1 pound fresh asparagus, trimmed of tough ends" cookbook:garlic_asparagus recipeIngredient "1 tbs unsalted butter" cookbook:garlic_asparagus recipeIngredient "1 tsp olive oil" cookbook:garlic_asparagus recipeIngredient "2 tbs minced garlic" cookbook:garlic_asparagus recipeIngredient "Salt and freshly ground black pepper" cookbook:garlic_asparagus recipeInstructions ["Melt butter with olive oil in a large straight-sided saut\u00e9 pan over medium high heat. Add onion and cook, stirring, until translucent.","Add garlic and cook, stirring, until golden. Add a pinch of salt and some freshly ground black pepper and cook 1 more minute.","Add asparagus and season mixture liberally with kosher salt and freshly ground black pepper. Saut\u00e9 until asparagus is lightly browned around edges.","Check for taste and adjust seasoning if desired. Serve warm."] cookbook:garlic_asparagus type cookbook:recipes cookbook:garlic_asparagus url https://en.wikibooks.org/wiki/Cookbook:Garlic_Asparagus cookbook:garlic_bread label "garlic bread" cookbook:garlic_bread name "Garlic bread" cookbook:garlic_bread name "Garlic Bread" cookbook:garlic_bread recipeCategory category:baking_recipes cookbook:garlic_bread recipeCategory category:bread_recipes cookbook:garlic_bread recipeCategory category:garlic_recipes cookbook:garlic_bread recipeCategory category:recipes_with_metric_units cookbook:garlic_bread recipeCookingTechnique cookbook:mincing cookbook:garlic_bread recipeEquipment cookbook:aluminium_foil cookbook:garlic_bread recipeEquipment cookbook:bread_knife cookbook:garlic_bread recipeEquipment cookbook:chef's_knife cookbook:garlic_bread recipeEquipment cookbook:dull_knife cookbook:garlic_bread recipeFoodstuff cookbook:butter cookbook:garlic_bread recipeFoodstuff cookbook:garlic cookbook:garlic_bread recipeFoodstuff cookbook:garlic_powder cookbook:garlic_bread recipeIngredient "1 stick (¼ lb or a bit over 100g) of butter" cookbook:garlic_bread recipeIngredient "3 cloves garlic, peeled" cookbook:garlic_bread recipeIngredient "If you're a garlic lover, add one or more cloves of garlic and/or additional garlic powder" cookbook:garlic_bread recipeIngredient "soft baguette, or French bread loaf" cookbook:garlic_bread recipeInstructions ["Place oven rack to middle setting, preheat to 350\u00b0F (175\u00b0C).","Using a bread knife, cut baguette in half, lengthwise, then cut diagonal slices towards the bottom but not all the way through.","With a garlic crusher or chef's knife, mince the peeled garlic cloves.","In a medium bowl, soften butter in a microwave. Around 10-15 seconds.","With a fork, mash minced garlic into softened butter and mix until even.","With a butter knife, spread butter mix onto both halves of bread and in the diagonal cuts","Wrap each half with foil, and place in oven on middle rack. Bake for 15-20 minutes.","Remove bread from oven, remove foil, serve fairly quickly before it cools."] cookbook:garlic_bread type cookbook:recipes cookbook:garlic_bread url https://en.wikibooks.org/wiki/Cookbook:Garlic_bread cookbook:garlic_bread url https://en.wikibooks.org/wiki/Cookbook:Garlic_Bread cookbook:garlic_butter_sauce name "Garlic Butter Sauce" cookbook:garlic_butter_sauce recipeCategory category:dairy_recipes cookbook:garlic_butter_sauce recipeCategory category:garlic_recipes cookbook:garlic_butter_sauce recipeCategory category:sauce_recipes cookbook:garlic_butter_sauce recipeCategory category:vegetarian_recipes cookbook:garlic_butter_sauce recipeFoodstuff cookbook:butter cookbook:garlic_butter_sauce recipeFoodstuff cookbook:cream cookbook:garlic_butter_sauce recipeFoodstuff cookbook:garlic cookbook:garlic_butter_sauce recipeFoodstuff cookbook:pepper cookbook:garlic_butter_sauce recipeFoodstuff cookbook:salt cookbook:garlic_butter_sauce recipeFoodstuff cookbook:shallot cookbook:garlic_butter_sauce recipeIngredient "1/4 tsp freshly ground black pepper" cookbook:garlic_butter_sauce recipeIngredient "1 medium shallot, very finely minced" cookbook:garlic_butter_sauce recipeIngredient "2 (1/2 cup) sticks unsalted butter, divided" cookbook:garlic_butter_sauce recipeIngredient "3 tbs minced garlic" cookbook:garlic_butter_sauce recipeIngredient "Pinch of salt" cookbook:garlic_butter_sauce recipeIngredient "Splash of heavy cream" cookbook:garlic_butter_sauce recipeInstructions ["Melt 2 tbs butter in large straight-sided saut\u00e9 pan over medium high heat. Add garlic and shallot and cook until garlic is golden.","Add remaining ingredients and cook just until butter is melted. Remove from heat and allow to come down to room temperature.","Pure\u00e9 sauce in batches until smooth. Return to pan and heat through on low heat. Serve with a steak, some tilapia or mahimahi, or even fried chicken."] cookbook:garlic_butter_sauce type cookbook:recipes cookbook:garlic_butter_sauce url https://en.wikibooks.org/wiki/Cookbook:Garlic_Butter_Sauce cookbook:garlic_chives label "garlic chives" cookbook:garlic_croutons label "croutons" cookbook:garlic_croutons label "garlic croutons" cookbook:garlic_croutons name "Garlic croutons" cookbook:garlic_croutons name "Garlic Croutons" cookbook:garlic_croutons recipeCategory category:baking_recipes cookbook:garlic_croutons recipeCategory category:bread_recipes cookbook:garlic_croutons recipeCategory category:garlic_recipes cookbook:garlic_croutons recipeCategory category:pan_fried_recipes cookbook:garlic_croutons recipeCategory category:vegan_recipes cookbook:garlic_croutons recipeCuisine cookbook:vegan_cuisine cookbook:garlic_croutons recipeFoodstuff cookbook:garlic cookbook:garlic_croutons recipeFoodstuff cookbook:olive_oil cookbook:garlic_croutons recipeFoodstuff cookbook:salt cookbook:garlic_croutons recipeIngredient "2 cloves garlic, minced" cookbook:garlic_croutons recipeIngredient "4 slices day-old French bread, cubed" cookbook:garlic_croutons recipeIngredient "4 tablespoons olive oil" cookbook:garlic_croutons recipeIngredient "Salt to taste" cookbook:garlic_croutons recipeInstructions ["Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor","Preheat the oven to 350 degrees Fahrenheit (~180 degrees Celsius).","Strain the olive oil into a pan and fry the bread cubes in it, tossing to coat with oil.","Spread the bread cubes on a baking sheet and garnish with salt. Bake for 10 minutes or until crispy and dry."] cookbook:garlic_croutons type cookbook:recipes cookbook:garlic_croutons url https://en.wikibooks.org/wiki/Cookbook:Garlic_croutons cookbook:garlic_croutons url https://en.wikibooks.org/wiki/Cookbook:Garlic_Croutons cookbook:garlic_dressings label "garlic dressings" cookbook:garlic_dressings name "Garlic dressings" cookbook:garlic_dressings name "Garlic Dressings" cookbook:garlic_dressings recipeCategory category:albanian_recipes cookbook:garlic_dressings recipeCategory category:garlic_recipes cookbook:garlic_dressings recipeCategory category:parsley_recipes cookbook:garlic_dressings recipeCategory category:salad_dressing_recipes cookbook:garlic_dressings recipeCategory category:taragon_recipes cookbook:garlic_dressings recipeCuisine cookbook:cuisine_of_albania cookbook:garlic_dressings recipeIngredient "1/2 t. black pepper parsley" cookbook:garlic_dressings recipeIngredient "1/2 t. dried tarragon" cookbook:garlic_dressings recipeIngredient "1/4 cup lemon juice" cookbook:garlic_dressings recipeIngredient "1/4 cup vinegar" cookbook:garlic_dressings recipeIngredient "1 sm. garlic clove" cookbook:garlic_dressings recipeIngredient "1 sprig rosemary" cookbook:garlic_dressings recipeIngredient "1 strip lemon peel (1" x 1/2")" cookbook:garlic_dressings recipeIngredient "2 t. garlic powder" cookbook:garlic_dressings recipeIngredient "2 t. garlic salt" cookbook:garlic_dressings recipeIngredient "2 T. olive oil" cookbook:garlic_dressings recipeIngredient "2. T. olive oil" cookbook:garlic_dressings recipeIngredient "2 t. sugar (optional)" cookbook:garlic_dressings recipeIngredient "3/4 cup olive oil" cookbook:garlic_dressings type cookbook:recipes cookbook:garlic_dressings url https://en.wikibooks.org/wiki/Cookbook:Garlic_dressings cookbook:garlic_dressings url https://en.wikibooks.org/wiki/Cookbook:Garlic_Dressings cookbook:garlic_knots label "garlic knots" cookbook:garlic label "clove garlic" cookbook:garlic label "clove of garlic" cookbook:garlic label "cloves garlic" cookbook:garlic label "cloves of garlic" cookbook:garlic label "freshly chopped garlic" cookbook:garlic label "fresh, peeled garlic 10-40 grams" cookbook:garlic label "'''garlic'''" cookbook:garlic label "garlic" cookbook:garlic label "garlic clove" cookbook:garlic label "garlic cloves" cookbook:garlic label "garlic paste" cookbook:garlic label "garlic powder" cookbook:garlic label "garlic salt" cookbook:garlic label "granulated garlic" cookbook:garlic label "minced garlic" cookbook:garlic_lemon_chicken label "garlic lemon chicken" cookbook:garlic_lemon_chicken name "Garlic Lemon Chicken" cookbook:garlic_lemon_chicken recipeCategory category:braised_recipes cookbook:garlic_lemon_chicken recipeCategory category:chicken_recipes cookbook:garlic_lemon_chicken recipeCategory category:garlic_recipes cookbook:garlic_lemon_chicken recipeCategory category:lebanese_recipes cookbook:garlic_lemon_chicken recipeCategory category:lemon_recipes cookbook:garlic_lemon_chicken recipeCategory category:marinade_recipes cookbook:garlic_lemon_chicken recipeCategory category:potato_recipes cookbook:garlic_lemon_chicken recipeCuisine cookbook:cuisine_of_lebanon cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:basil cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:cayenne_pepper cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:chicken cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:garlic cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:lemon cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:lemon_juice cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:olive_oil cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:pepper cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:potato cookbook:garlic_lemon_chicken recipeFoodstuff cookbook:salt cookbook:garlic_lemon_chicken recipeIngredient "* ¼ cup lemon juice" cookbook:garlic_lemon_chicken recipeIngredient "* ½ cup olive oil" cookbook:garlic_lemon_chicken recipeIngredient "* ¼ tsp Cayenne Pepper" cookbook:garlic_lemon_chicken recipeIngredient "* ¼ tsp salt" cookbook:garlic_lemon_chicken recipeIngredient "* 1 tsp Basil" cookbook:garlic_lemon_chicken recipeIngredient "* 1 tsp Pepper" cookbook:garlic_lemon_chicken recipeIngredient "* 1 tsp Salt" cookbook:garlic_lemon_chicken recipeIngredient "* 2 Lemons completely juiced (use fresh lemons!)" cookbook:garlic_lemon_chicken recipeIngredient "* 4 cloves of garlic" cookbook:garlic_lemon_chicken recipeIngredient "* 4 x Skin-on, boned chicken breasts" cookbook:garlic_lemon_chicken recipeIngredient "* 6 cloves garlic" cookbook:garlic_lemon_chicken recipeIngredient "* 6 large potatoes sliced in ¼" slices" cookbook:garlic_lemon_chicken recipeIngredient "* a dash of cayenne." cookbook:garlic_lemon_chicken recipeIngredient "For the Chicken" cookbook:garlic_lemon_chicken recipeIngredient "For the 'toom' (Arabic for garlic)" cookbook:garlic_lemon_chicken recipeInstructions ["Blend the lemon juice, garlic, salt, pepper, basil and cayenne pepper to make the marinade.","Put the chicken breasts in a deep pan and pour the marinade over it","Cover and sit all night. In the morning, flip the chicken to the other side.","At noon drain the liquid from the pan and cook in a preheated oven at 375\u00b0F (190\u00b0C) for 10-15 minutes (not to cook, only to brown)","Once finished, pour the marinade over the browned chicken, tightly cover the pan with tin foil (don't burn your fingers) and put back in the oven. Set the oven to 250\u00b0F (120\u00b0C)","Baste at 1pm, 2pm and 3pm.","At 4pm, add the sliced potatoes to the pot, baste everything, and recover with tin foil.","Put back in the oven for another hour.","Once the above step is finished, blend all of the ingredients for the toom together."] cookbook:garlic_lemon_chicken type cookbook:recipes cookbook:garlic_lemon_chicken url https://en.wikibooks.org/wiki/Cookbook:Garlic_Lemon_Chicken cookbook:garlic_lemon_marinade name "Garlic Lemon Marinade" cookbook:garlic_lemon_marinade recipeCategory category:garlic_recipes cookbook:garlic_lemon_marinade recipeCategory category:lemon_recipes cookbook:garlic_lemon_marinade recipeCategory category:marinade_recipes cookbook:garlic_lemon_marinade recipeCategory category:vegetarian_recipes cookbook:garlic_lemon_marinade recipeFoodstuff cookbook:garlic cookbook:garlic_lemon_marinade recipeFoodstuff cookbook:lemon cookbook:garlic_lemon_marinade recipeFoodstuff cookbook:lemon_juice cookbook:garlic_lemon_marinade recipeFoodstuff cookbook:pepper cookbook:garlic_lemon_marinade recipeFoodstuff cookbook:salt cookbook:garlic_lemon_marinade recipeFoodstuff cookbook:vegetable_oil cookbook:garlic_lemon_marinade recipeIngredient "1 1/2 tsp freshly ground black pepper" cookbook:garlic_lemon_marinade recipeIngredient "1 1/2 tsp salt" cookbook:garlic_lemon_marinade recipeIngredient "1/3 cup freshly squeezed lemon juice" cookbook:garlic_lemon_marinade recipeIngredient "1/4 cup vegetable oil" cookbook:garlic_lemon_marinade recipeIngredient "8 cloves garlic, smashed and minced" cookbook:garlic_lemon_marinade recipeIngredient "Zest of one lemon, finely grated" cookbook:garlic_lemon_marinade recipeInstructions ["Run everything in your favorite blender until smooth. Keep refrigerated for up to 1 1\/2 weeks. Shake well before using."] cookbook:garlic_lemon_marinade type cookbook:recipes cookbook:garlic_lemon_marinade url https://en.wikibooks.org/wiki/Cookbook:Garlic_Lemon_Marinade cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) name "Garlic Mayonnaise made with Bread and Fish Stock (Rouille)" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) name "Rouille" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeCategory category:fish_recipes cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeCategory category:french_recipes cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeCategory category:garlic_recipes cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeCategory category:mayonnaise_recipes cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeCategory category:oil_recipes cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeCategory category:recipes_with_metric_units cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeCuisine cookbook:cuisine_of_france cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeIngredient "10 cl olive oil" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeIngredient "1 egg yolk" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeIngredient "4 garlic cloves" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeIngredient "6 Tablespoons fish stock" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeIngredient "Baguette bread" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeIngredient "Saffron or annatto" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeIngredient "salt and pepper" cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) recipeInstructions ["Blend together the bread, fish stock and egg yolk and make into a paste.","Crush the garlic and saffron or annatto and add to the paste","Slowly incorporate the olive oil add the oil with one hand while whisking with the other, as if preparing any other mayonnaise","Add salt and pepper"] cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) type cookbook:recipes cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) url https://en.wikibooks.org/wiki/Cookbook:Garlic_Mayonnaise_made_with_Bread_and_Fish_Stock_(Rouille) cookbook:garlic_mayonnaise_made_with_bread_and_fish_stock_(rouille) url https://en.wikibooks.org/wiki/Cookbook:Rouille cookbook:garlic name "Garlic" cookbook:garlic_oil label "garlic oil" cookbook:garlic_parmesan_pasta difficulty 2 cookbook:garlic_parmesan_pasta label "garlic parmesan pasta" cookbook:garlic_parmesan_pasta name "Garlic Parmesan Pasta" cookbook:garlic_parmesan_pasta recipeCategory category:cheese_recipes cookbook:garlic_parmesan_pasta recipeCategory category:easy_recipes cookbook:garlic_parmesan_pasta recipeCategory category:garlic_recipes cookbook:garlic_parmesan_pasta recipeCategory category:pan_fried_recipes cookbook:garlic_parmesan_pasta recipeCategory category:pasta_recipes cookbook:garlic_parmesan_pasta recipeCategory category:vegetarian_recipes cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:basil cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:broccoli cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:butter cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:garlic cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:lemon cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:parmesan_cheese cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:pasta cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:salt cookbook:garlic_parmesan_pasta recipeFoodstuff cookbook:walnut cookbook:garlic_parmesan_pasta recipeIngredient "1 1/4 tsp. garlic powder" cookbook:garlic_parmesan_pasta recipeIngredient "120ml (1/2 cup) butter" cookbook:garlic_parmesan_pasta recipeIngredient "220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)" cookbook:garlic_parmesan_pasta recipeIngredient "2 tsp. dried basil, crushed" cookbook:garlic_parmesan_pasta recipeIngredient "2 tsp. lemon juice" cookbook:garlic_parmesan_pasta recipeIngredient "3/4 tsp. seasoned salt" cookbook:garlic_parmesan_pasta recipeIngredient "360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)" cookbook:garlic_parmesan_pasta recipeIngredient "3 Tbsp. walnuts (chopped )" cookbook:garlic_parmesan_pasta recipeIngredient "fresh, grated Parmesan cheese" cookbook:garlic_parmesan_pasta recipeYield 4 cookbook:garlic_parmesan_pasta totalTime "20 minutes" cookbook:garlic_parmesan_pasta type cookbook:recipes cookbook:garlic_parmesan_pasta url https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta cookbook:garlic_pork_chops_with_black_mushrooms difficulty 3 cookbook:garlic_pork_chops_with_black_mushrooms label "garlic pork chops with black mushrooms" cookbook:garlic_pork_chops_with_black_mushrooms name "Garlic Pork Chops with Black Mushrooms" cookbook:garlic_pork_chops_with_black_mushrooms recipeCategory category:californian_recipes cookbook:garlic_pork_chops_with_black_mushrooms recipeCategory category:garlic_recipes cookbook:garlic_pork_chops_with_black_mushrooms recipeCategory category:main_course_recipes cookbook:garlic_pork_chops_with_black_mushrooms recipeCategory category:medium_difficulty_recipes cookbook:garlic_pork_chops_with_black_mushrooms recipeCategory category:mushroom_recipes cookbook:garlic_pork_chops_with_black_mushrooms recipeCategory category:pan_fried_recipes cookbook:garlic_pork_chops_with_black_mushrooms recipeCategory category:pork_chop_recipes cookbook:garlic_pork_chops_with_black_mushrooms recipeCategory category:pork_recipes cookbook:garlic_pork_chops_with_black_mushrooms recipeCookingTechnique cookbook:mincing cookbook:garlic_pork_chops_with_black_mushrooms recipeCuisine cookbook:cuisine_of_california cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:bok_choy cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:chili_powder cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:garlic cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:ginger cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:honey cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:mushroom cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:pork cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:rice_vinegar cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:sesame_oil cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:soy_sauce cookbook:garlic_pork_chops_with_black_mushrooms recipeFoodstuff cookbook:stock cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "¼ cup rice wine vinegar" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "¼ teaspoon hot-pepper flakes" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "1 cup pork broth" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "1 ounce dried black chanterelle mushrooms" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "1 tablespoon minced fresh ginger" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "2 tablespoons honey" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "2 tablespoons soy sauce" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "2 teaspoons sesame oil" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "4 boneless pork chops, ½-inch thick" cookbook:garlic_pork_chops_with_black_mushrooms recipeIngredient "4 cloves garlic, minced" cookbook:garlic_pork_chops_with_black_mushrooms recipeInstructions ["Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.","Heat the sesame oil in a large non-stick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.","Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about \u2153, and the pork chops are cooked through.","To serve, place pork chops onto serving plates, and spoon mushroom sauce over them."] cookbook:garlic_pork_chops_with_black_mushrooms recipeNotes "* When doubling recipe, don't double vinegar or red pepper flakes - use \u215b more of each. * When combining vinegar, soy sauce, honey, and red pepper flakes, let it macerate for 5 minutes, then check for balance\/taste. * Pre-brine pork (soak overnight in a salt solution). * Add baby bok choy (bok choy sum) or replace the mushrooms with the baby bok choy. " cookbook:garlic_pork_chops_with_black_mushrooms recipeYield 4 cookbook:garlic_pork_chops_with_black_mushrooms totalTime "45 minutes" cookbook:garlic_pork_chops_with_black_mushrooms type cookbook:recipes cookbook:garlic_pork_chops_with_black_mushrooms url https://en.wikibooks.org/wiki/Cookbook:Garlic_Pork_Chops_with_Black_Mushrooms cookbook:garlic_powder label "garlic powder" cookbook:garlic_powder name "Garlic powder" cookbook:garlic_powder name "Garlic Powder" cookbook:garlic_powder type cookbook:ingredients cookbook:garlic_powder type cookbook:spices_and_herbs cookbook:garlic_powder url https://en.wikibooks.org/wiki/Cookbook:Garlic_powder cookbook:garlic_powder url https://en.wikibooks.org/wiki/Cookbook:Garlic_Powder cookbook:garlic_press label "garlic press" cookbook:garlic_press name "Garlic press" cookbook:garlic_press name "Garlic Press" cookbook:garlic_press type cookbook:cookbook/equipment cookbook:garlic_press url https://en.wikibooks.org/wiki/Cookbook:Garlic_press cookbook:garlic_press url https://en.wikibooks.org/wiki/Cookbook:Garlic_Press cookbook:garlic recipeCategory category:featured_ingredients cookbook:garlic recipeCategory category:herbs_and_spices cookbook:garlic_salt difficulty 1 cookbook:garlic_salt label "garlic salt" cookbook:garlic_salt name "Garlic Salt" cookbook:garlic_salt recipeCategory category:herbs_and_spices cookbook:garlic_salt recipeCategory category:recipes_without_cooking_time cookbook:garlic_salt recipeCategory category:recipes_without_servings cookbook:garlic_salt recipeCategory category:very_easy_recipes cookbook:garlic_salt recipeIngredient "Garlic" cookbook:garlic_salt recipeIngredient "Salt" cookbook:garlic_salt type cookbook:ingredients cookbook:garlic_salt type cookbook:spices_and_herbs cookbook:garlic_salt url https://en.wikibooks.org/wiki/Cookbook:Garlic_Salt cookbook:garlic_seared_halibut name "Garlic Seared Halibut" cookbook:garlic_seared_halibut recipeCategory category:fish_recipes cookbook:garlic_seared_halibut recipeCategory category:garlic_recipes cookbook:garlic_seared_halibut recipeCategory category:main_course_recipes cookbook:garlic_seared_halibut recipeCategory category:marinade_recipes cookbook:garlic_seared_halibut recipeCategory category:pan_fried_recipes cookbook:garlic_seared_halibut recipeCategory category:wine_recipes cookbook:garlic_seared_halibut recipeIngredient "1/2 cup white wine, divided" cookbook:garlic_seared_halibut recipeIngredient "1/4 cup unsalted butter, divided" cookbook:garlic_seared_halibut recipeIngredient "1 tbs lemon zest, finely grated" cookbook:garlic_seared_halibut recipeIngredient "1 tbs minced garlic" cookbook:garlic_seared_halibut recipeIngredient "1 tsp olive oil" cookbook:garlic_seared_halibut recipeIngredient "3/4 cup chicken broth, divided" cookbook:garlic_seared_halibut recipeIngredient "4 (6-ounce) halibut filets" cookbook:garlic_seared_halibut recipeIngredient "Juice of 1/2 lemon" cookbook:garlic_seared_halibut recipeIngredient "Salt and freshly ground black pepper" cookbook:garlic_seared_halibut recipeInstructions ["Combine garlic, 1\/4 cup white wine, lemon, and 1\/2 cup chicken broth in a gallon size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.","Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.","Melt 1 tbs butter with olive oil in a 12 inch stainless steel saut\u00e9 pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3-4 minutes per side. Remove and keep warm.","Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by 1\/3.","Whisk in butter 1 tbs at a time, waiting until the tbs before it is melted before adding a new one. Spoon sauce over halibut and serve warm."] cookbook:garlic_seared_halibut type cookbook:recipes cookbook:garlic_seared_halibut url https://en.wikibooks.org/wiki/Cookbook:Garlic_Seared_Halibut cookbook:garlic_shrimp_with_lemon_butter_sauce name "Garlic Shrimp with Lemon Butter Sauce" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeCategory category:garlic_recipes cookbook:garlic_shrimp_with_lemon_butter_sauce recipeCategory category:lemon_recipes cookbook:garlic_shrimp_with_lemon_butter_sauce recipeCategory category:main_course_recipes cookbook:garlic_shrimp_with_lemon_butter_sauce recipeCategory category:sauce_recipes cookbook:garlic_shrimp_with_lemon_butter_sauce recipeCategory category:sautéed_recipes cookbook:garlic_shrimp_with_lemon_butter_sauce recipeCategory category:shrimp_recipes cookbook:garlic_shrimp_with_lemon_butter_sauce recipeIngredient "1 1/4 cups unsalted butter, divided" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeIngredient "1/2 shallot, finely minced" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeIngredient "1 tsp olive oil" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeIngredient "2 tbs minced garlic" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeIngredient "36 jumbo peeled deveined shrimp" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeIngredient "Juice of two lemons" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeIngredient "Salt and freshly ground black pepper" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeIngredient "Splash of heavy cream" cookbook:garlic_shrimp_with_lemon_butter_sauce recipeInstructions ["Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.","Melt 2 tbs butter with oil in a large saut\u00e9 pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.","Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.","In a large saucepan, melt 2 tbs butter over medium heat. Add shallot and cook 30 seconds.","Add remaining ingredients and cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.","Spoon sauce over shrimp and serve warm."] cookbook:garlic_shrimp_with_lemon_butter_sauce type cookbook:recipes cookbook:garlic_shrimp_with_lemon_butter_sauce url https://en.wikibooks.org/wiki/Cookbook:Garlic_Shrimp_with_Lemon_Butter_Sauce cookbook:garlic,_tomato_and_cheddar_sandwich difficulty 1 cookbook:garlic,_tomato_and_cheddar_sandwich label "garlic, tomato and cheddar sandwich" cookbook:garlic,_tomato_and_cheddar_sandwich name "Garlic, Tomato and Cheddar Sandwich" cookbook:garlic,_tomato_and_cheddar_sandwich recipeCategory category:cheese_recipes cookbook:garlic,_tomato_and_cheddar_sandwich recipeCategory category:garlic_recipes cookbook:garlic,_tomato_and_cheddar_sandwich recipeCategory category:sandwich_recipes cookbook:garlic,_tomato_and_cheddar_sandwich recipeCategory category:tomato_recipes cookbook:garlic,_tomato_and_cheddar_sandwich recipeCategory category:vegetarian_recipes cookbook:garlic,_tomato_and_cheddar_sandwich recipeCategory category:very_easy_recipes cookbook:garlic,_tomato_and_cheddar_sandwich recipeFoodstuff cookbook:cheddar_cheese cookbook:garlic,_tomato_and_cheddar_sandwich recipeFoodstuff cookbook:garlic cookbook:garlic,_tomato_and_cheddar_sandwich recipeFoodstuff cookbook:lemon_juice cookbook:garlic,_tomato_and_cheddar_sandwich recipeFoodstuff cookbook:olive_oil cookbook:garlic,_tomato_and_cheddar_sandwich recipeFoodstuff cookbook:pepper cookbook:garlic,_tomato_and_cheddar_sandwich recipeFoodstuff cookbook:salt cookbook:garlic,_tomato_and_cheddar_sandwich recipeFoodstuff cookbook:tomato cookbook:garlic,_tomato_and_cheddar_sandwich recipeIngredient "1 clove garlic" cookbook:garlic,_tomato_and_cheddar_sandwich recipeIngredient "1 green chili" cookbook:garlic,_tomato_and_cheddar_sandwich recipeIngredient "1 tablespoon olive oil" cookbook:garlic,_tomato_and_cheddar_sandwich recipeIngredient "1 teaspoon lemon juice" cookbook:garlic,_tomato_and_cheddar_sandwich recipeIngredient "1 tomato" cookbook:garlic,_tomato_and_cheddar_sandwich recipeIngredient "2 slices brown bread" cookbook:garlic,_tomato_and_cheddar_sandwich recipeIngredient "5 long slices extra mature cheddar cheese" cookbook:garlic,_tomato_and_cheddar_sandwich recipeIngredient "salt and black pepper, to taste" cookbook:garlic,_tomato_and_cheddar_sandwich recipeInstructions ["Toast the two slices of brown bread, until one of the two is not soft anymore (the second one can be).","Rub the garlic clove on the hard piece of toasted bread, until only a little piece is left. Chop what's left, and scatter on the bread.","Cut the tomato in two, and crush each side on the same piece of bread. Then spread the juice, cut what's left of the tomato, and put it on the bread.","Add the olive oil, by being careful not to add more oil than there is bread.","Add the salt and pepper. Slice or crush the chili, and scatter on the piece of bread. Add the lemon juice.","Neatly add the slices of cheddar, then close the sandwich with the remaining piece of bread.","If you prefer warm sandwiches, the same sandwich can be baked in the oven for a couple of minutes, until the tomatoes and garlic are half-cooked and the cheddar has melted (be careful not to burn it). Avoid the microwave."] cookbook:garlic,_tomato_and_cheddar_sandwich recipeYield 1 cookbook:garlic,_tomato_and_cheddar_sandwich totalTime "10 minutes" cookbook:garlic,_tomato_and_cheddar_sandwich type cookbook:recipes cookbook:garlic,_tomato_and_cheddar_sandwich url https://en.wikibooks.org/wiki/Cookbook:Garlic,_Tomato_and_Cheddar_Sandwich cookbook:garlic type cookbook:featured_ingredients cookbook:garlic type cookbook:ingredients cookbook:garlic type cookbook:spices_and_herbs cookbook:garlic type cookbook:vegetable cookbook:garlic url https://en.wikibooks.org/wiki/Cookbook:Garlic cookbook:garnish label "garnish" cookbook:garnish label "garnishes" cookbook:garnish label "garnishing" cookbook:garnish name "Garnish" cookbook:garnish url https://en.wikibooks.org/wiki/Cookbook:Garnish cookbook:gata label "gata" cookbook:gateau_au_fromage_à_la_mode_d'obwald label "gâteau au fromage à la mode d'obwald" cookbook:gateau_du_vully label "gateau du vully" cookbook:gâteau_nantais name "Gâteau nantais" cookbook:gâteau_nantais recipeCategory category:french_recipes cookbook:gâteau_nantais recipeCategory category:recipes_without_cooking_time cookbook:gâteau_nantais recipeCategory category:recipes_without_servings cookbook:gâteau_nantais recipeCategory category:vegetarian_recipes cookbook:gâteau_nantais recipeCuisine cookbook:cuisine_of_france cookbook:gâteau_nantais type cookbook:recipes cookbook:gâteau_nantais url https://en.wikibooks.org/wiki/Cookbook:Gâteau_nantais cookbook:gazoz label "gazoz" cookbook:gazpacho label "gazpacho" cookbook:gazpacho name "Gazpacho" cookbook:gazpacho recipeCategory category:boiled_recipes cookbook:gazpacho recipeCategory category:gazpacho_recipes cookbook:gazpacho recipeCategory category:recipes_with_metric_units cookbook:gazpacho recipeCategory category:refrigerated_recipes cookbook:gazpacho recipeCategory category:soup_recipes cookbook:gazpacho recipeCategory category:spanish_recipes cookbook:gazpacho recipeCategory category:tomato_recipes cookbook:gazpacho recipeCategory category:vegan_recipes cookbook:gazpacho recipeCategory category:vegetarian_recipes cookbook:gazpacho recipeCuisine cookbook:cuisine_of_spain cookbook:gazpacho recipeCuisine cookbook:vegan_cuisine cookbook:gazpacho recipeFoodstuff cookbook:bell_pepper cookbook:gazpacho recipeFoodstuff cookbook:chiles cookbook:gazpacho recipeFoodstuff cookbook:cilantro cookbook:gazpacho recipeFoodstuff cookbook:cucumber cookbook:gazpacho recipeFoodstuff cookbook:garlic cookbook:gazpacho recipeFoodstuff cookbook:olive_oil cookbook:gazpacho recipeFoodstuff cookbook:onion cookbook:gazpacho recipeFoodstuff cookbook:pepper cookbook:gazpacho recipeFoodstuff cookbook:salt cookbook:gazpacho recipeFoodstuff cookbook:tomato cookbook:gazpacho recipeFoodstuff cookbook:vinegar cookbook:gazpacho recipeIngredient "¼ chilli pepper, seeds removed" cookbook:gazpacho recipeIngredient "½ cucumber" cookbook:gazpacho recipeIngredient "½ lb / 225 g green peppers (bell pepper, capsicum)" cookbook:gazpacho recipeIngredient "½ mild Spanish onion" cookbook:gazpacho recipeIngredient "1 lb /450 g tomatoes" cookbook:gazpacho recipeIngredient "1 tbsp white or red wine vinegar" cookbook:gazpacho recipeIngredient "2 oz / 50 g white bread, 2-3 days old (also optional, leave out for a thinner soup)" cookbook:gazpacho recipeIngredient "2 tbsp olive oil" cookbook:gazpacho recipeIngredient "Cilantro" cookbook:gazpacho recipeIngredient "clove of garlic" cookbook:gazpacho recipeIngredient "ice cubes" cookbook:gazpacho recipeIngredient "⅓ pt / 2.4 dl iced water" cookbook:gazpacho recipeIngredient "sea salt and black pepper" cookbook:gazpacho type cookbook:recipes cookbook:gazpacho url https://en.wikibooks.org/wiki/Cookbook:Gazpacho cookbook:gbejna_friska_or_gnejna_tal-ilma) label "gbejna friska" cookbook:gbejna label "gbejna" cookbook:gbejna_mahsula label "gbejna mahsula" cookbook:gbejna_moxxa label "gbejna moxxa" cookbook:gbejna_tal-bzar label "gbejna tal-bzar" cookbook:gelatine label "'''gelatin'''" cookbook:gelatine label "gelatin" cookbook:gelatine label "gelatine" cookbook:gelatine name "Gelatine" cookbook:gelatine type cookbook:ingredients cookbook:gelatine url https://en.wikibooks.org/wiki/Cookbook:Gelatine cookbook:gelatin label "gelatin" cookbook:gem_squash label "gem squash" cookbook:gem_squash name "Gem squash" cookbook:gem_squash name "Gem Squash" cookbook:gem_squash type cookbook:ingredients cookbook:gem_squash type cookbook:vegetable cookbook:gem_squash url https://en.wikibooks.org/wiki/Cookbook:Gem_squash cookbook:gem_squash url https://en.wikibooks.org/wiki/Cookbook:Gem_Squash cookbook:general_tso's_chicken difficulty 2 cookbook:general_tso's_chicken name "General Tso's Chicken" cookbook:general_tso's_chicken recipeCategory category:chicken_recipes cookbook:general_tso\'s_chicken recipeCategory category:chicken_recipes cookbook:general_tso's_chicken recipeCategory category:chinese_recipes cookbook:general_tso\'s_chicken recipeCategory category:chinese_recipes cookbook:general_tso's_chicken recipeCategory category:deep_fried_recipes cookbook:general_tso\'s_chicken recipeCategory category:easy_recipes cookbook:general_tso's_chicken recipeCategory category:main_course_recipes cookbook:general_tso's_chicken recipeCategory category:meat_recipes cookbook:general_tso's_chicken recipeCategory category:pan_fried_recipes cookbook:general_tso's_chicken recipeCuisine cookbook:cuisine_of_china cookbook:general_tso\'s_chicken recipeCuisine cookbook:cuisine_of_china cookbook:general_tso's_chicken recipeInstructions ["Beat the egg, light soy sauce, and seasoning in a bowl","Add the chicken to the egg mixture and stir in the cornstarch to thicken the batter","Mix the sauce ingredients in another bowl and set aside until needed. Stir out any lumps.","Heat the oil in a wok (if deep frying, about 180 degrees Celsius or 350 Fahrenheit)","If deep frying, fry the pieces of battered chicken a few at a time until crispy (around 3 minutes). If shallow-frying, fry until the chicken is cooked and the batter is golden. Remove excess oil from the chicken pieces after frying.","After frying the chicken, empty and wipe clean the wok, add 2 tbsp. oil back to the wok for shallow-frying, and return to the heat.","Fry the spring onions and chili peppers together for about 30 seconds.","Add the chicken cubes back to the wok and stir fry in the vegetables until browned.","Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute or until sauce thickens. The exact time will depend partly on how much cornstarch you added.","Remove from heat and serve immediately."] cookbook:general_tso's_chicken recipeNotes "* Serve with steamed or fried rice. * You can substitute a dry sherry for the Shaoxing wine. * A small onion can be used instead of the spring onions. * Reduce or increase the chili peppers depending on your liking for spicy-hot foods. * The quantity of sauce can be increased according to preference. * Use care in handling raw chicken. Wash hands and utensils that come into contact with raw chicken. Don't allow raw chicken or its juices to come into contact with other foods, unless they are to be cooked afterwards. * If deep-frying in a wok, be extremely careful with the hot oil. It can cause very severe burns or start a fire. Always keep a fire extinguisher handy and make sure it is properly charged yearly. " cookbook:general_tso's_chicken recipeYield 4 cookbook:general_tso's_chicken totalTime "prep: ~15 minutes, cooking: ~15 minutes" cookbook:general_tso's_chicken type cookbook:recipes cookbook:general_tso\'s_chicken type cookbook:recipes cookbook:general_tso's_chicken url https://en.wikibooks.org/wiki/Cookbook:General_Tso's_Chicken cookbook:genip label "genip" cookbook:georgia type cookbook:cuisines cookbook:georgia type cookbook:cuisines_by_country cookbook:german_meatballs label "german meatballs" cookbook:german_meatballs name "German Meatballs" cookbook:german_meatballs recipeCategory category:boiled_recipes cookbook:german_meatballs recipeCategory category:german_recipes cookbook:german_meatballs recipeCategory category:ground_beef_recipes cookbook:german_meatballs recipeCategory category:ground_pork_recipes cookbook:german_meatballs recipeCategory category:main_course_recipes cookbook:german_meatballs recipeCookingTechnique cookbook:mincing cookbook:german_meatballs recipeCuisine cookbook:cuisine_of_germany cookbook:german_meatballs recipeFoodstuff cookbook:anchovy cookbook:german_meatballs recipeFoodstuff cookbook:beef cookbook:german_meatballs recipeFoodstuff cookbook:caper cookbook:german_meatballs recipeFoodstuff cookbook:clove cookbook:german_meatballs recipeFoodstuff cookbook:egg cookbook:german_meatballs recipeFoodstuff cookbook:flour cookbook:german_meatballs recipeFoodstuff cookbook:lemon cookbook:german_meatballs recipeFoodstuff cookbook:lime cookbook:german_meatballs recipeFoodstuff cookbook:mixed_herbs cookbook:german_meatballs recipeFoodstuff cookbook:olive_oil cookbook:german_meatballs recipeFoodstuff cookbook:onion cookbook:german_meatballs recipeFoodstuff cookbook:pepper cookbook:german_meatballs recipeFoodstuff cookbook:pork cookbook:german_meatballs recipeFoodstuff cookbook:salt cookbook:german_meatballs recipeFoodstuff cookbook:water cookbook:german_meatballs recipeFoodstuff cookbook:wine cookbook:german_meatballs recipeFoodstuff cookbook:zest cookbook:german_meatballs recipeIngredient "¼ bottle of Riesling white wine" cookbook:german_meatballs recipeIngredient "½ tablespoon of olive oil" cookbook:german_meatballs recipeIngredient "1 large egg" cookbook:german_meatballs recipeIngredient "1 large onion (peeled and chopped)" cookbook:german_meatballs recipeIngredient "1 tablespoon of mixed herbs" cookbook:german_meatballs recipeIngredient "2 - 3 slices of brown bread or a roll, soaked in water" cookbook:german_meatballs recipeIngredient "2 cloves" cookbook:german_meatballs recipeIngredient "2 tablespoon of flour mixed with water to form a roux" cookbook:german_meatballs recipeIngredient "2 tablespoons capers" cookbook:german_meatballs recipeIngredient "5 anchovy fillets chopped finely" cookbook:german_meatballs recipeIngredient "6 fl oz of crème fraîche" cookbook:german_meatballs recipeIngredient "8 oz (225g) of low fat minced (ground) beef" cookbook:german_meatballs recipeIngredient "8 oz (225 g) of minced (ground) pork" cookbook:german_meatballs recipeIngredient "juice of 2 lemons" cookbook:german_meatballs recipeIngredient "salt and freshly ground pepper" cookbook:german_meatballs recipeIngredient "zest of 2 limes" cookbook:german_meatballs recipeInstructions ["Finely chop the onion and fry it until translucent making sure it does not brown in any way, and then add to the minced beef and pork mixture.","Soak the brown bread or roll in water, and then also add to the minced meat.","Add Pepper, salt, chopped anchovy fillets, egg and mixed herbs to the mince, mix everything together by hand and start forming little meatballs about \u00be inch in diameter.","To make them, take a quantity of the mince mixture in your hands and form it into a round shape. Then gently roll them between your palms so they become as round as possible. Don't become obsessed with shape here, it doesn't matter if they are neither symmetrical or the same size as each other.","Bring at least 2 pints of water to a rolling simmer, and add the lemon juice, the cloves, the olive oil to it, and gently drop in the meatballs. Don't overcrowd the pan, if need be drop the meatballs in in 2 goes.","As soon as the meatballs rise to the surface, remove them with a slotted spoon and set aside keeping warm.","Now add the wine, the cr\u00e8me fra\u00eeche and the flour mixture (called a ''roux'') to the water and reduce a little and thicken. There should be plenty of sauce for this dish, so rather than rely on reducing the sauce to thicken it, don't be afraid of adding more roux to achieve this.","As the sauce begins to thicken, return the meatballs to the sauce and continue to cook for another 10 minutes or so.","At the last moment add the capers and the zest of the limes.","Adjust your seasoning to suit your taste.","Pour the entire contents of the pan through a semi-fine sieve which will get rid of the "bits".","Heat up the sauce again if needed, add the meatballs in the sieve, and a handful of capers (they don't actually need cooking) according to your taste and you are ready to go."] cookbook:german_meatballs type cookbook:recipes cookbook:german_meatballs url https://en.wikibooks.org/wiki/Cookbook:German_Meatballs cookbook:german_potato_salad label "german potato salad" cookbook:german_potato_salad name "German potato salad" cookbook:german_potato_salad name "German Potato Salad" cookbook:german_potato_salad recipeCategory category:bacon_recipes cookbook:german_potato_salad recipeCategory category:german_recipes cookbook:german_potato_salad recipeCategory category:potato_recipes cookbook:german_potato_salad recipeCategory category:recipes_without_cooking_time cookbook:german_potato_salad recipeCategory category:salad_recipes cookbook:german_potato_salad recipeCategory category:side_dish_recipes cookbook:german_potato_salad recipeCategory category:vinegar_recipes cookbook:german_potato_salad recipeCategory category:wine_recipes cookbook:german_potato_salad recipeCuisine cookbook:cuisine_of_germany cookbook:german_potato_salad recipeFoodstuff cookbook:bacon cookbook:german_potato_salad recipeFoodstuff cookbook:cider_vinegar cookbook:german_potato_salad recipeFoodstuff cookbook:flour cookbook:german_potato_salad recipeFoodstuff cookbook:green_onion cookbook:german_potato_salad recipeFoodstuff cookbook:mustard cookbook:german_potato_salad recipeFoodstuff cookbook:onion cookbook:german_potato_salad recipeFoodstuff cookbook:pepper cookbook:german_potato_salad recipeFoodstuff cookbook:potato cookbook:german_potato_salad recipeFoodstuff cookbook:salt cookbook:german_potato_salad recipeFoodstuff cookbook:stock cookbook:german_potato_salad recipeFoodstuff cookbook:sugar cookbook:german_potato_salad recipeFoodstuff cookbook:vegetable_oil cookbook:german_potato_salad recipeFoodstuff cookbook:wine cookbook:german_potato_salad recipeIngredient "¼ lb (113 g) uncooked chopped bacon" cookbook:german_potato_salad recipeIngredient "¼ tsp pepper" cookbook:german_potato_salad recipeIngredient "¼ tsp salt" cookbook:german_potato_salad recipeIngredient "1 ¾ lbs (790 g) red potatoes" cookbook:german_potato_salad recipeIngredient "1 tbsp chopped green onions" cookbook:german_potato_salad recipeIngredient "1 tbsp coarse mustard" cookbook:german_potato_salad recipeIngredient "1 tbsp mayonnaise" cookbook:german_potato_salad recipeIngredient "1 tbsp sugar" cookbook:german_potato_salad recipeIngredient "1 tbsp wheat flour" cookbook:german_potato_salad recipeIngredient "2 tbsp Riesling wine" cookbook:german_potato_salad recipeIngredient "4 tbsp beef stock" cookbook:german_potato_salad recipeIngredient "4 tbsp chicken stock" cookbook:german_potato_salad recipeIngredient "4 tbsp vegetable oil" cookbook:german_potato_salad recipeIngredient "5 tbsp apple cider vinegar" cookbook:german_potato_salad recipeIngredient "8 tbsp chopped red onion" cookbook:german_potato_salad recipeInstructions ["Peel, thinly slice and boil the potatoes about 17 minutes or until done but still somewhat firm.","Drain, set aside, and allow to cool.","Cook the bacon until crisp. Crumble or chop.","Reserve a small amount of bacon grease and mix with flour, breaking up all clumps of flour. Cook briefly, but try to avoid browning.","Add chopped bacon and remaining ingredients and mix.","Cook for 20 minutes or until smooth at low heat.","Pour sauce over potatoes and stir gently.","Serve warm, room temperature, or cooled."] cookbook:german_potato_salad type cookbook:recipes cookbook:german_potato_salad url https://en.wikibooks.org/wiki/Cookbook:German_potato_salad cookbook:german_potato_salad url https://en.wikibooks.org/wiki/Cookbook:German_Potato_Salad cookbook:german_style_sweet_mustard_(senf) difficulty 2 cookbook:german_style_sweet_mustard_(senf) label "senf" cookbook:german_style_sweet_mustard_(senf) name "German Style Sweet Mustard (Senf)" cookbook:german_style_sweet_mustard_(senf) name "Senf" cookbook:german_style_sweet_mustard_(senf) recipeCategory category:easy_recipes cookbook:german_style_sweet_mustard_(senf) recipeCategory category:german_recipes cookbook:german_style_sweet_mustard_(senf) recipeCategory category:mustard_recipes cookbook:german_style_sweet_mustard_(senf) recipeCategory category:recipes_without_servings cookbook:german_style_sweet_mustard_(senf) recipeCategory category:sauce_recipes cookbook:german_style_sweet_mustard_(senf) recipeCuisine cookbook:cuisine_of_germany cookbook:german_style_sweet_mustard_(senf) recipeFoodstuff cookbook:mustard cookbook:german_style_sweet_mustard_(senf) recipeFoodstuff cookbook:pepper cookbook:german_style_sweet_mustard_(senf) recipeFoodstuff cookbook:salt cookbook:german_style_sweet_mustard_(senf) recipeFoodstuff cookbook:sugar cookbook:german_style_sweet_mustard_(senf) recipeFoodstuff cookbook:vinegar cookbook:german_style_sweet_mustard_(senf) recipeIngredient "1/2 cup vinegar" cookbook:german_style_sweet_mustard_(senf) recipeIngredient "1/2 tsp. salt" cookbook:german_style_sweet_mustard_(senf) recipeIngredient "1/2 tsp. sugar" cookbook:german_style_sweet_mustard_(senf) recipeIngredient "1.7 oz. dry ground mustard" cookbook:german_style_sweet_mustard_(senf) recipeIngredient "pepper" cookbook:german_style_sweet_mustard_(senf) recipeInstructions ["Mix sugar, mustard, salt, and pepper together, then add water.","Add vinegar last, as the mustard will lose some of it's flavour if vinegar is introduced too early.","Stir using a wire whisk to prevent lumps.","Add some water if too thick."] cookbook:german_style_sweet_mustard_(senf) totalTime "prep: 10 minutes, cooking time varies" cookbook:german_style_sweet_mustard_(senf) type cookbook:recipes cookbook:german_style_sweet_mustard_(senf) url https://en.wikibooks.org/wiki/Cookbook:German_Style_Sweet_Mustard_(Senf) cookbook:german_style_sweet_mustard_(senf) url https://en.wikibooks.org/wiki/Cookbook:Senf cookbook:germknödel label "germknödel" cookbook:germknödel name "Germknödel" cookbook:germknödel recipeCategory category:austrian_recipes cookbook:germknödel recipeCategory category:boiled_recipes cookbook:germknödel recipeCategory category:dessert_recipes cookbook:germknödel recipeCategory category:dumpling_recipes cookbook:germknödel recipeCategory category:recipes_with_images cookbook:germknödel recipeCuisine cookbook:cuisine_of_austria cookbook:germknödel type cookbook:recipes cookbook:germknödel url https://en.wikibooks.org/wiki/Cookbook:Germknödel cookbook:ghana type cookbook:cuisines cookbook:ghana type cookbook:cuisines_by_country cookbook:ghapama label "ghapama" cookbook:ghari label "surati ghari" cookbook:gharsi_khorovats label "gharsi khorovats" cookbook:ghavoot label "ghavoot" cookbook:ghavoot name "Ghavoot" cookbook:ghavoot recipeCategory category:chickpea_recipes cookbook:ghavoot recipeCategory category:recipes_with_images cookbook:ghavoot recipeCategory category:recipes_without_cooking_time cookbook:ghavoot recipeCategory category:recipes_without_servings cookbook:ghavoot recipeCategory category:vegan_recipes cookbook:ghavoot recipeCuisine cookbook:vegan_cuisine cookbook:ghavoot recipeIngredient "Almond" cookbook:ghavoot recipeIngredient "Black seeds" cookbook:ghavoot recipeIngredient "Chickpeas" cookbook:ghavoot recipeIngredient "Cinnamon" cookbook:ghavoot recipeIngredient "Coffee beans" cookbook:ghavoot recipeIngredient "Cottonseeds" cookbook:ghavoot recipeIngredient "Pistachio nuts" cookbook:ghavoot recipeIngredient "Poppy seeds" cookbook:ghavoot recipeIngredient "Seasame" cookbook:ghavoot recipeIngredient "Unnamed others..." cookbook:ghavoot recipeIngredient "Walnut" cookbook:ghavoot recipeInstructions ["Grind and roast each component","Add sugar at equal weight; grind","Serve as powder, or blend it with milk or hot water","Ghavoot is a traditional energizer. We suggest you to consume it as a pre-workout snack. [http:\/\/www.pubfacts.com\/detail\/25025852\/Ergogenic-effect-of-a-traditional-natural-powder-ghavoot One study] supports ghavoot's ergogenic effect."] cookbook:ghavoot type cookbook:recipes cookbook:ghavoot url https://en.wikibooks.org/wiki/Cookbook:Ghavoot cookbook:ghee label "clarified butter" cookbook:ghee label "ghee" cookbook:ghee name "Clarified butter" cookbook:ghee name "Ghee" cookbook:ghee recipeCategory category:dairy cookbook:ghee recipeCategory category:fats_and_oils cookbook:ghee recipeIngredient "Unsalted butter (depends on how much Ghee you want to make)" cookbook:ghee recipeInstructions ["Using a medium saucepan, heat butter on medium heat.","Allow butter to melt and bring to a boil, stirring constantly. You will notice that the oil will separate itself. The top will begin to froth; remove froth.","Allow the oil to become clear. Once clear, remove from heat and allow to cool for 15 minutes.","After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth.","Put lid on container and store on shelf."] cookbook:ghee recipeNotes "*Many people refrigerate the Ghee to separate it from solids. The lactose remains with the watery portions and this form can be used by people who are Lactose intolerant. *Ghee also requires a very high temperature before it smokes, and will keep longer than unclarified butter, as bacteria cannot digest a pure oil. *Variations of Ghee include Cocoa butter, Dalda and other cooking fats. " cookbook:ghee type cookbook:dairy cookbook:ghee type cookbook:fats_and_oils cookbook:ghee type cookbook:ingredients cookbook:ghee url https://en.wikibooks.org/wiki/Cookbook:Clarified_butter cookbook:ghee url https://en.wikibooks.org/wiki/Cookbook:Ghee cookbook:ghevar difficulty 3 cookbook:ghevar name "Ghevar" cookbook:ghevar recipeCategory category:dessert_recipes cookbook:ghevar recipeCategory category:gluten-free_recipes cookbook:ghevar recipeCategory category:indian_dessert cookbook:ghevar recipeCategory category:indian_recipes cookbook:ghevar recipeCategory category:medium_difficulty_recipes cookbook:ghevar recipeCategory category:recipes_with_images cookbook:ghevar recipeCategory category:recipes_with_metric_units cookbook:ghevar recipeCuisine cookbook:cuisine_of_india cookbook:ghevar recipeIngredient "1 3/4 cups (200 grams) plain flour (maida)" cookbook:ghevar recipeIngredient "1/4 cup melted ghee, cooled" cookbook:ghevar recipeIngredient "1 tbsp (10 grams) arrowroot or cornflour" cookbook:ghevar recipeIngredient "A few drops kewda essence (extract of Pandanus flower)" cookbook:ghevar recipeYield 10 pieces cookbook:ghevar totalTime "2 hours" cookbook:ghevar type cookbook:recipes cookbook:ghevar url https://en.wikibooks.org/wiki/Cookbook:Ghevar cookbook:ghever label "ghever" cookbook:gheymeh label "gheymeh" cookbook:ghormeh_sabzi difficulty 2 cookbook:ghormeh_sabzi label "ghormeh sabzi" cookbook:ghormeh_sabzi name "Ghormeh Sabzi" cookbook:ghormeh_sabzi recipeCategory category:beef_recipes cookbook:ghormeh_sabzi recipeCategory category:easy_recipes cookbook:ghormeh_sabzi recipeCategory category:iranian_recipes cookbook:ghormeh_sabzi recipeCategory category:lamb_recipes cookbook:ghormeh_sabzi recipeCategory category:recipes_with_images cookbook:ghormeh_sabzi recipeCategory category:stew_recipes cookbook:ghormeh_sabzi recipeCuisine cookbook:cuisine_of_iran cookbook:ghormeh_sabzi recipeIngredient "1 bunch parsley" cookbook:ghormeh_sabzi recipeIngredient "1 bunch spinach" cookbook:ghormeh_sabzi recipeIngredient "1 can of fried ghormeh sabzi herbs (about 400g)" cookbook:ghormeh_sabzi recipeIngredient "1 tablespoon of oil" cookbook:ghormeh_sabzi recipeIngredient "1 teaspoon of tumeric" cookbook:ghormeh_sabzi recipeIngredient "200g of red beans" cookbook:ghormeh_sabzi recipeIngredient "2 onions" cookbook:ghormeh_sabzi recipeIngredient "800g of beef or lamb which has some fat (such as the meat for boiled beef)" cookbook:ghormeh_sabzi recipeIngredient "800g of rice" cookbook:ghormeh_sabzi recipeIngredient "8 dried limes" cookbook:ghormeh_sabzi recipeIngredient "Pepper" cookbook:ghormeh_sabzi recipeIngredient "Safran, sugar (optional)" cookbook:ghormeh_sabzi recipeIngredient "Salt" cookbook:ghormeh_sabzi recipeInstructions ["Boil the red beans for one hour","Chop the onions into fine cubes","Remove unnecessary fat from the meat and cut the meat into smaller pieces","Add a bit of normal olive oil (non extra-vergine) to a big pot with lid","Heat the pot and fry the onions at high temperature","After 1-2 minutes, add the meat and mix it with the onions","After another 1-2 minutes, reduce the heat to the lowest level. The meat will lose a significant amount of juice which will contribute to the taste of the stew","Chop the parsley and spinach into fine pieces and add it to the pot, together with the herbs from the can","Add boiling water (about 0.5l, till the consistency is right)","Add the red beans when ready","Boil for about 0.5-3h on the lowest level. The longer the better.","Put the dried limes in hot water for 15 minutes and puncture each of them with a fork. Smaller limes have a better taste.","Add the dried limes, tumeric, pepper and salt. Boil for another 0.5-1h.","For the best taste, let the stew cool down and store it in a fridge. The taste is better on the next two days.","Ghormeh sabzi is served with rice. The stew is served on its own bowl, the rice on a big plate.","Typically, some part of the rice is safran rice. Grind the safran together with sugar in a mortar grinder. Add about a table spoon of boiling water. Put some of the ready rice in a bowl and mix with the safran water. Serve the safran rice on top of the rest of the rice."] cookbook:ghormeh_sabzi recipeYield 8 cookbook:ghormeh_sabzi totalTime "cook 5 hours" cookbook:ghormeh_sabzi type cookbook:recipes cookbook:ghormeh_sabzi url https://en.wikibooks.org/wiki/Cookbook:Ghormeh_Sabzi cookbook:gibanica label "gibanica" cookbook:giblets label "giblets" cookbook:giblets name "Giblets" cookbook:giblet_soup difficulty 2 cookbook:giblet_soup label "giblet soup" cookbook:giblet_soup name "Giblet Soup" cookbook:giblet_soup recipeCategory category:american_recipes cookbook:giblet_soup recipeCategory category:chicken_recipes cookbook:giblet_soup recipeCategory category:easy_recipes cookbook:giblet_soup recipeCategory category:meat_recipes cookbook:giblet_soup recipeCategory category:recipes_without_servings cookbook:giblet_soup recipeCategory category:soup_recipes cookbook:giblet_soup recipeCategory category:veal_recipes cookbook:giblet_soup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:giblet_soup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:giblet_soup recipeCuisine cookbook:new_england_cuisine cookbook:giblet_soup recipeFoodstuff cookbook:beef cookbook:giblet_soup recipeFoodstuff cookbook:butter cookbook:giblet_soup recipeFoodstuff cookbook:cayenne_pepper cookbook:giblet_soup recipeFoodstuff cookbook:chive cookbook:giblet_soup recipeFoodstuff cookbook:giblets cookbook:giblet_soup recipeFoodstuff cookbook:madeira_wine cookbook:giblet_soup recipeFoodstuff cookbook:marjoram cookbook:giblet_soup recipeFoodstuff cookbook:mutton cookbook:giblet_soup recipeFoodstuff cookbook:parsley cookbook:giblet_soup recipeFoodstuff cookbook:salt cookbook:giblet_soup recipeFoodstuff cookbook:veal cookbook:giblet_soup recipeIngredient "2 pairs of giblets" cookbook:giblet_soup recipeIngredient "2 pounds of scrag (neck) of mutton" cookbook:giblet_soup recipeIngredient "2 pounds of scrag (neck) of veal" cookbook:giblet_soup recipeIngredient "2 U.S. gallons of water" cookbook:giblet_soup recipeIngredient "4 pounds of gravy beef" cookbook:giblet_soup recipeIngredient "butter" cookbook:giblet_soup recipeIngredient "Cayenne pepper" cookbook:giblet_soup recipeIngredient "chives" cookbook:giblet_soup recipeIngredient "finely chopped parsley" cookbook:giblet_soup recipeIngredient "flour" cookbook:giblet_soup recipeIngredient "Madeira wine" cookbook:giblet_soup recipeIngredient "pennyroyal" cookbook:giblet_soup recipeIngredient "salt" cookbook:giblet_soup recipeIngredient "sweet marjoram" cookbook:giblet_soup totalTime "3 hours" cookbook:giblet_soup type cookbook:recipes cookbook:giblet_soup url https://en.wikibooks.org/wiki/Cookbook:Giblet_Soup cookbook:giblets recipeCategory category:poultry_recipes cookbook:giblets type cookbook:ingredients cookbook:giblets type cookbook:meat_and_poultry cookbook:giblets url https://en.wikibooks.org/wiki/Cookbook:Giblets cookbook:gibraltar type cookbook:cuisines cookbook:gill label "gill" cookbook:gill name "Gill" cookbook:gill type cookbook:cookbook/units_of_measurement cookbook:gill url https://en.wikibooks.org/wiki/Cookbook:Gill cookbook:gin_fried_rice name "Gin Fried Rice" cookbook:gin_fried_rice recipeCategory category:gin_recipes cookbook:gin_fried_rice recipeIngredient "1/2 cup gin" cookbook:gin_fried_rice recipeIngredient "1 tbsp plus 3/4 tsp red pepper flake" cookbook:gin_fried_rice recipeIngredient "2 cups shredded cooked chicken" cookbook:gin_fried_rice recipeIngredient "2 tbsp soy sauce" cookbook:gin_fried_rice recipeIngredient "3 tbsp butter" cookbook:gin_fried_rice recipeIngredient "3 tbsp minced garlic" cookbook:gin_fried_rice recipeIngredient "4 eggs, cooked, scrambled, and roughly chopped" cookbook:gin_fried_rice recipeIngredient "5 cups day-old cooked white rice" cookbook:gin_fried_rice recipeIngredient "A fire extinguisher (just in case)" cookbook:gin_fried_rice recipeIngredient "A long match or a firestick" cookbook:gin_fried_rice recipeIngredient "Salt and freshly ground black pepper" cookbook:gin_fried_rice recipeInstructions ["Melt butter in a large straight-sided saut\u00e9 pan. Add all ingredients except gin (of course not the fire extinguisher and match\/firestick).","Cook until all ingredients are heated through. Add gin and carefully ignite off of the heat. Place pan back on heat and cook until you don't smell alcohol any more. Serve warm.<\/text>"] cookbook:gin_fried_rice type cookbook:recipes cookbook:gin_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Gin_Fried_Rice cookbook:ginger_banana_cake_with_chocolate name "Ginger Banana Cake with Chocolate" cookbook:ginger_banana_cake_with_chocolate recipeCategory category:banana_recipes cookbook:ginger_banana_cake_with_chocolate recipeCategory category:cake_recipes cookbook:ginger_banana_cake_with_chocolate recipeCategory category:ginger_recipes cookbook:ginger_banana_cake_with_chocolate recipeCategory category:lemon_recipes cookbook:ginger_banana_cake_with_chocolate recipeCategory category:maple_syrup_recipes cookbook:ginger_banana_cake_with_chocolate recipeCategory category:recipes_from_foodista cookbook:ginger_banana_cake_with_chocolate recipeCategory category:recipes_with_metric_units cookbook:ginger_banana_cake_with_chocolate recipeIngredient "¼ cup maple syrup (60 ml/70g)" cookbook:ginger_banana_cake_with_chocolate recipeIngredient "¼ cup roughly chopped dark chocolate/chocolate chips (30 g)" cookbook:ginger_banana_cake_with_chocolate recipeIngredient "¼ cup unsweetened applesauce (60 ml/65 g)" cookbook:ginger_banana_cake_with_chocolate recipeIngredient "1 cup buckwheat flour (135 g)" cookbook:ginger_banana_cake_with_chocolate recipeIngredient "1 tbsp of grated fresh ginger (8 g)" cookbook:ginger_banana_cake_with_chocolate recipeIngredient "1 tsp baking powder" cookbook:ginger_banana_cake_with_chocolate recipeIngredient "1 tsp baking soda" cookbook:ginger_banana_cake_with_chocolate recipeIngredient "3 ripe bananas (should have dark spots on the peel)" cookbook:ginger_banana_cake_with_chocolate recipeIngredient "Juice of ½ lemon" cookbook:ginger_banana_cake_with_chocolate recipeInstructions ["Preheat oven to 170\u00b0 Celsius (338\u00b0 Fahrenheit)","Mix the buckwheat flour, baking powder and baking soda in a bowl and set aside.","Mix the maple syrup with the applesauce, the lemon juice and the grated ginger. Mash the bananas using the back of a fork before mixing them with the other wet ingredients.","Combine the dry ingredients with the banana mixture. Be careful not to overmix. You don\u2019t want to beat out all of the air.","Once everything is mixed well together, add the dark chocolate and gently mix again.","Align a baking tray (20 x 20 cm\/ 8x8 inch) with parchment paper and pour the batter into it.","Place in the oven and bake for about 45 minutes or until a toothstick comes out clean."] cookbook:ginger_banana_cake_with_chocolate type cookbook:recipes cookbook:ginger_banana_cake_with_chocolate url https://en.wikibooks.org/wiki/Cookbook:Ginger_Banana_Cake_with_Chocolate cookbook:ginger_beer difficulty 2 cookbook:ginger_beer label "ginger beer" cookbook:ginger_beer name "Ginger beer" cookbook:ginger_beer name "Ginger Beer" cookbook:ginger_beer recipeCategory category:beer_recipes cookbook:ginger_beer recipeCategory category:beverage_recipes cookbook:ginger_beer recipeCategory category:easy_recipes cookbook:ginger_beer recipeCategory category:fermented_food_recipes cookbook:ginger_beer recipeCategory category:ginger_recipes cookbook:ginger_beer recipeCategory category:recipes_with_metric_units cookbook:ginger_beer recipeFoodstuff cookbook:cream_of_tartar cookbook:ginger_beer recipeFoodstuff cookbook:juice cookbook:ginger_beer recipeFoodstuff cookbook:lemon cookbook:ginger_beer recipeFoodstuff cookbook:sugar cookbook:ginger_beer recipeFoodstuff cookbook:water cookbook:ginger_beer recipeFoodstuff cookbook:yeast cookbook:ginger_beer recipeFoodstuff cookbook:zest cookbook:ginger_beer recipeIngredient "100-300 grams ginger root, peeled and grated" cookbook:ginger_beer recipeIngredient "1 whole lemon, zested and juiced OR 2 tsp cream of tartar mixed with lemon extract or zest to make a lemon juice substitute." cookbook:ginger_beer recipeIngredient "500 grams sugar" cookbook:ginger_beer recipeIngredient "fermentation starter (see note)" cookbook:ginger_beer recipeIngredient "water to 10 litres" cookbook:ginger_beer recipeInstructions ["Simmer the ginger, lemon zest and sugar in about 1.5L water for about 10 minutes","If using yeast as the fermentation starter, rehydrate the yeast in a glass of warm water for 5 minutes","Add the lemon juice, cream of tartar and water to the fermenter (see note)","Let the mixture sit in a closed container until it has started bubbling well, which should take 8-12 hours with yeast, or longer with kefir grains","Bottle into PET bottles or other soft plastic food-safe bottles","When the bottles are hard (not just firm), put them into the fridge","Serve cool"] cookbook:ginger_beer recipeNotes "* Fermentation starter: use kefir grains or tibicos, ginger beer plant, ginger bug, ale yeast or bread yeast * Lemon juice is to provide acidity (as well as flavor) * Fermenter: I use an old PET water bottle, but a food-grade bucket will do, or a large stainless-steel pot; don't use copper or aluminium * The water used should be free of chlorine if possible - e.g. boiled and cooled, or filtered, or bottled spring water. This is because chlorine (or chloramine) will inhibit the fermentation a little. Use what you've got, but best results will be obtained without the chlorine. * Once the ginger beer is fermenting, as evidenced by lots of tiny bubbles rising to the surface, it can be used as a leavening agent. Simply replace the water and yeast in a bread recipe with ginger beer, and leave to rise as normal. * If left to ferment longer (about a week) a yeasty colony called a Ginger Beer Plant will develop. Carbonation will also increase, greatly raising the chances for bottle (or other container) exploding, therefore it is advisable to use a carboy or suitable container with an airlock. " cookbook:ginger_beer recipeYield 12 cookbook:ginger_beer totalTime "prep: 20 minutes, ferment: 1-2 days" cookbook:ginger_beer type cookbook:recipes cookbook:ginger_beer url https://en.wikibooks.org/wiki/Cookbook:Ginger_beer cookbook:ginger_beer url https://en.wikibooks.org/wiki/Cookbook:Ginger_Beer cookbook:gingerbread_cookies_frosted_with_royal_icing difficulty 2 cookbook:gingerbread_cookies_frosted_with_royal_icing name "Gingerbread Cookies Frosted with Royal Icing" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCategory category:american_recipes cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCategory category:baking_recipes cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCategory category:cookie_recipes cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCategory category:dessert_recipes cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCategory category:easy_recipes cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCategory category:ginger_recipes cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCategory category:inexpensive_recipes cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCategory category:vegetarian_recipes cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCookingTechnique cookbook:baking cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:gingerbread_cookies_frosted_with_royal_icing recipeCuisine cookbook:new_england_cuisine cookbook:gingerbread_cookies_frosted_with_royal_icing recipeEquipment cookbook:cookie_sheet cookbook:gingerbread_cookies_frosted_with_royal_icing recipeEquipment cookbook:cooling_rack cookbook:gingerbread_cookies_frosted_with_royal_icing recipeEquipment cookbook:mixer cookbook:gingerbread_cookies_frosted_with_royal_icing recipeEquipment cookbook:oven cookbook:gingerbread_cookies_frosted_with_royal_icing recipeEquipment cookbook:sifter cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:allspice cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:baking_soda cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:brown_sugar cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:butter cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:cooking_spray cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:egg cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:flour cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:ginger cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:honey cookbook:gingerbread_cookies_frosted_with_royal_icing recipeFoodstuff cookbook:salt cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "½ cup honey" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "¾ cup tightly packed dark brown sugar" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "1½ teaspoons ground allspice" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "1½ teaspoons ground ginger" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "1 teaspoon salt" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "2 large eggs" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "2 teaspoons baking soda" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "3¾ cups all-purpose flour, plus extra for dusting" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "8 tablespoons (1 stick) unsalted butter, at room temperature" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "Flourless cooking spray" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeIngredient "royal icing" cookbook:gingerbread_cookies_frosted_with_royal_icing recipeInstructions ["Preheat oven to 375\u00b0F.","Lightly spray cookie sheets with cooking spray or line with parchment paper.","Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.","In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.","Add the eggs and mix until smooth and light, another 2 or 3 minutes.","Add the sifted dry ingredients and mix on low until the dough is evenly mixed.","Turn the dough out on a lightly floured work surface.","Pat into an even disk.","Cover with plastic wrap and chill until firm, about 20 or 30 minutes.","Roll out the dough to a \u00bc-inch thickness.","Use 5\u00bd-inch cookie cutters to cut out cookies.","Transfer cookies to prepared cookie sheets, spacing them about an inch apart.","Bake the cookie until they are firm, about 10 to 14 minutes, depending on size.","Transfer the cookies to wire racks and let cool completely before decorating, if desired.","Bake the remaining dough in batches, as directed.","Frost with royal icing."] cookbook:gingerbread_cookies_frosted_with_royal_icing recipeYield makes about 3 dozen cookbook:gingerbread_cookies_frosted_with_royal_icing totalTime "prep: 30-40 minutes<br>then 15 minutes per batch" cookbook:gingerbread_cookies_frosted_with_royal_icing type cookbook:recipes cookbook:gingerbread_cookies_frosted_with_royal_icing url https://en.wikibooks.org/wiki/Cookbook:Gingerbread_Cookies_Frosted_with_Royal_Icing cookbook:gingerbread difficulty 3 cookbook:gingerbread label "gingerbread" cookbook:gingerbread name "Gingerbread" cookbook:gingerbread_pancakes difficulty 2 cookbook:gingerbread_pancakes name "Gingerbread Pancakes" cookbook:gingerbread_pancakes recipeCategory category:american_recipes cookbook:gingerbread_pancakes recipeCategory category:breakfast_recipes cookbook:gingerbread_pancakes recipeCategory category:camping_recipes cookbook:gingerbread_pancakes recipeCategory category:cinnamon_recipes cookbook:gingerbread_pancakes recipeCategory category:easy_recipes cookbook:gingerbread_pancakes recipeCategory category:egg_recipes cookbook:gingerbread_pancakes recipeCategory category:ginger_recipes cookbook:gingerbread_pancakes recipeCategory category:inexpensive_recipes cookbook:gingerbread_pancakes recipeCategory category:milk_recipes cookbook:gingerbread_pancakes recipeCategory category:molasses_recipes cookbook:gingerbread_pancakes recipeCategory category:nutmeg_recipes cookbook:gingerbread_pancakes recipeCategory category:pancake_recipes cookbook:gingerbread_pancakes recipeCategory category:vanilla_recipes cookbook:gingerbread_pancakes recipeCategory category:vegetarian_recipes cookbook:gingerbread_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:gingerbread_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:gingerbread_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:gingerbread_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:gingerbread_pancakes recipeEquipment cookbook:frying_pan cookbook:gingerbread_pancakes recipeEquipment cookbook:griddle cookbook:gingerbread_pancakes recipeEquipment cookbook:microwave_oven cookbook:gingerbread_pancakes recipeEquipment cookbook:whisk cookbook:gingerbread_pancakes recipeFoodstuff cookbook:baking_powder cookbook:gingerbread_pancakes recipeFoodstuff cookbook:baking_soda cookbook:gingerbread_pancakes recipeFoodstuff cookbook:butter cookbook:gingerbread_pancakes recipeFoodstuff cookbook:buttermilk cookbook:gingerbread_pancakes recipeFoodstuff cookbook:cinnamon cookbook:gingerbread_pancakes recipeFoodstuff cookbook:clove cookbook:gingerbread_pancakes recipeFoodstuff cookbook:coffee cookbook:gingerbread_pancakes recipeFoodstuff cookbook:cooking_spray cookbook:gingerbread_pancakes recipeFoodstuff cookbook:egg cookbook:gingerbread_pancakes recipeFoodstuff cookbook:flour cookbook:gingerbread_pancakes recipeFoodstuff cookbook:ginger cookbook:gingerbread_pancakes recipeFoodstuff cookbook:milk cookbook:gingerbread_pancakes recipeFoodstuff cookbook:molasses cookbook:gingerbread_pancakes recipeFoodstuff cookbook:nutmeg cookbook:gingerbread_pancakes recipeFoodstuff cookbook:salt cookbook:gingerbread_pancakes recipeFoodstuff cookbook:vanilla cookbook:gingerbread_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:gingerbread_pancakes recipeFoodstuff cookbook:water cookbook:gingerbread_pancakes recipeIngredient "¾ cup buttermilk" cookbook:gingerbread_pancakes recipeIngredient "¼ cup milk" cookbook:gingerbread_pancakes recipeIngredient "¼ cup molasses" cookbook:gingerbread_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:gingerbread_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:gingerbread_pancakes recipeIngredient "½ teaspoon cinnamon" cookbook:gingerbread_pancakes recipeIngredient "¼ teaspoon ginger" cookbook:gingerbread_pancakes recipeIngredient "¼ teaspoon grated nutmeg" cookbook:gingerbread_pancakes recipeIngredient "½ teaspoon ground cinnamon" cookbook:gingerbread_pancakes recipeIngredient "⅛ teaspoon ground cloves" cookbook:gingerbread_pancakes recipeIngredient "½ teaspoon salt" cookbook:gingerbread_pancakes recipeIngredient "1½ teaspoons ground ginger" cookbook:gingerbread_pancakes recipeIngredient "1 cup all-purpose bleached flour" cookbook:gingerbread_pancakes recipeIngredient "1 cup brewed coffee, cooled to room temperature" cookbook:gingerbread_pancakes recipeIngredient "1 cup water" cookbook:gingerbread_pancakes recipeIngredient "1 large egg" cookbook:gingerbread_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:gingerbread_pancakes recipeIngredient "2 tablespoons unsalted butter, melted" cookbook:gingerbread_pancakes recipeIngredient "3 cups complete pancake mix (see Note)" cookbook:gingerbread_pancakes recipeIngredient "4 teaspoons molasses" cookbook:gingerbread_pancakes recipeIngredient "(An Excellent Sauce would but to take some whipped cream and mix it with some coffee creamer and some syrup)" cookbook:gingerbread_pancakes recipeIngredient "Cooking spray" cookbook:gingerbread_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:gingerbread_pancakes recipeInstructions ["In a mixing bowl, combine pancake mix, coffee, water, molasses, cinnamon, ginger, and nutmeg.","Stir until combined.","The batter will be thin; for thicker pancakes, add more mix, 1 tablespoon at a time.","Coat a nonstick frying pan with cooking spray and place over medium heat. If using an electric skillet, heat to 375\u00b0F.","Pour \u00bc cup of batter into hot pan; cook 2 minutes or until bubbles appear and edges look dry; flip pancakes and cook 1 or 2 minutes more.","Serve with butter and syrup, if desired."] cookbook:gingerbread_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * You can substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:gingerbread_pancakes recipeYield 6 servings cookbook:gingerbread_pancakes recipeYield 8 4-inch pancakes cookbook:gingerbread_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:gingerbread_pancakes type cookbook:recipes cookbook:gingerbread_pancakes url https://en.wikibooks.org/wiki/Cookbook:Gingerbread_Pancakes cookbook:gingerbread recipeCategory category:baking_recipes cookbook:gingerbread recipeCategory category:cake_recipes cookbook:gingerbread recipeCategory category:dessert_recipes cookbook:gingerbread recipeCategory category:ginger_recipes cookbook:gingerbread recipeCategory category:medium_difficulty_recipes cookbook:gingerbread recipeCategory category:recipes_with_images cookbook:gingerbread recipeCategory category:recipes_with_metric_units cookbook:gingerbread recipeFoodstuff cookbook:baking_powder cookbook:gingerbread recipeFoodstuff cookbook:brown_sugar cookbook:gingerbread recipeFoodstuff cookbook:butter cookbook:gingerbread recipeFoodstuff cookbook:egg cookbook:gingerbread recipeFoodstuff cookbook:flour cookbook:gingerbread recipeFoodstuff cookbook:ginger cookbook:gingerbread recipeFoodstuff cookbook:golden_syrup cookbook:gingerbread recipeFoodstuff cookbook:milk cookbook:gingerbread recipeFoodstuff cookbook:mixed_spice cookbook:gingerbread recipeIngredient "10 mL (2 level teaspoon) ground ginger" cookbook:gingerbread recipeIngredient "110 g (4 oz) brown sugar" cookbook:gingerbread recipeIngredient "110 g (4 oz) butter" cookbook:gingerbread recipeIngredient "120 mL (4 fluid oz) milk" cookbook:gingerbread recipeIngredient "220 g (8 oz) all-purpose flour" cookbook:gingerbread recipeIngredient "220 g (8 oz) golden syrup" cookbook:gingerbread recipeIngredient "2 eggs" cookbook:gingerbread recipeIngredient "5 mL (1 level teaspoon) baking powder" cookbook:gingerbread recipeIngredient "5 mL (1 level teaspoon) mixed spice" cookbook:gingerbread recipeInstructions ["Put the butter, sugar, and syrup in a pan. Heat gently until the butter melts.","Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.","Warm the milk in a pan (so it will dissolve the syrup).","Add the milk to the bowl, and beat thoroughly.","Beat the eggs, and then stir them in to the mixture.","Pour the mixture into an 8-inch (20cm) greased square cake tin.","Cook at 170\u00b0C (325\u00b0F) for one hour.","Cool in the tin for 15 minutes, then remove."] cookbook:gingerbread recipeNotes "*Variant: Parkin **Instead of 8 oz (220g) (flour, use 4 oz flour (110g) and 4 oz (110g) medium oatmeal (likely meaning coarse oat flour, not rolled oats). **Parkin is traditionally eaten in England around Bonfire Night. " cookbook:gingerbread recipeYield 10 cookbook:gingerbread totalTime "prep: 20 minutes, baking: 60 minutes" cookbook:gingerbread type cookbook:recipes cookbook:gingerbread url https://en.wikibooks.org/wiki/Cookbook:Gingerbread cookbook:ginger-glazed_grilled_peaches label "ginger-glazed grilled peaches" cookbook:ginger-glazed_grilled_peaches name "Ginger-Glazed Grilled Peaches" cookbook:ginger-glazed_grilled_peaches recipeCategory category:dessert_recipes cookbook:ginger-glazed_grilled_peaches recipeCategory category:ginger_recipes cookbook:ginger-glazed_grilled_peaches recipeCategory category:grilled_recipes cookbook:ginger-glazed_grilled_peaches recipeCategory category:peach_recipes cookbook:ginger-glazed_grilled_peaches recipeIngredient "1/2 cup dark brown sugar" cookbook:ginger-glazed_grilled_peaches recipeIngredient "1/4 cup crystallized ginger, finely minced" cookbook:ginger-glazed_grilled_peaches recipeIngredient "1/4 tsp salt" cookbook:ginger-glazed_grilled_peaches recipeIngredient "1 cup peach nectar" cookbook:ginger-glazed_grilled_peaches recipeIngredient "1 tsp pure vanilla extract" cookbook:ginger-glazed_grilled_peaches recipeIngredient "2 lbs. peeled and halved large peaches" cookbook:ginger-glazed_grilled_peaches recipeIngredient "Melted butter as needed" cookbook:ginger-glazed_grilled_peaches recipeInstructions ["Combine liquid ingredients and bring to a boil over medium high heat until reduced by half.","Brush peaches with melted butter and place on a medium grill until well marked, brushing with nectar mixture often.","Pour remaining glaze into large bowl and toss with peaches; serve."] cookbook:ginger-glazed_grilled_peaches type cookbook:recipes cookbook:ginger-glazed_grilled_peaches url https://en.wikibooks.org/wiki/Cookbook:Ginger-Glazed_Grilled_Peaches cookbook:ginger label "fresh ginger" cookbook:ginger label "fresh ginger root" cookbook:ginger label "ginger" cookbook:ginger label "ginger paste" cookbook:ginger label "ginger powder" cookbook:ginger label "ginger root" cookbook:ginger label "ground ginger" cookbook:ginger label "pickled stem ginger" cookbook:ginger label "powdered ginger" cookbook:ginger name "Ginger" cookbook:ginger_pancakes difficulty 2 cookbook:ginger_pancakes name "Ginger Pancakes" cookbook:ginger_pancakes recipeCategory category:american_recipes cookbook:ginger_pancakes recipeCategory category:breakfast_recipes cookbook:ginger_pancakes recipeCategory category:camping_recipes cookbook:ginger_pancakes recipeCategory category:easy_recipes cookbook:ginger_pancakes recipeCategory category:ginger_recipes cookbook:ginger_pancakes recipeCategory category:inexpensive_recipes cookbook:ginger_pancakes recipeCategory category:pancake_recipes cookbook:ginger_pancakes recipeCategory category:vanilla_recipes cookbook:ginger_pancakes recipeCategory category:vegetarian_recipes cookbook:ginger_pancakes recipeCookingTechnique cookbook:chopping cookbook:ginger_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:ginger_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:ginger_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:ginger_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:ginger_pancakes recipeEquipment cookbook:frying_pan cookbook:ginger_pancakes recipeEquipment cookbook:griddle cookbook:ginger_pancakes recipeEquipment cookbook:microwave_oven cookbook:ginger_pancakes recipeEquipment cookbook:whisk cookbook:ginger_pancakes recipeFoodstuff cookbook:baking_powder cookbook:ginger_pancakes recipeFoodstuff cookbook:baking_soda cookbook:ginger_pancakes recipeFoodstuff cookbook:butter cookbook:ginger_pancakes recipeFoodstuff cookbook:buttermilk cookbook:ginger_pancakes recipeFoodstuff cookbook:egg cookbook:ginger_pancakes recipeFoodstuff cookbook:flour cookbook:ginger_pancakes recipeFoodstuff cookbook:ginger cookbook:ginger_pancakes recipeFoodstuff cookbook:milk cookbook:ginger_pancakes recipeFoodstuff cookbook:salt cookbook:ginger_pancakes recipeFoodstuff cookbook:sugar cookbook:ginger_pancakes recipeFoodstuff cookbook:vanilla cookbook:ginger_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:ginger_pancakes recipeFoodstuff cookbook:water cookbook:ginger_pancakes recipeIngredient "¾ cup buttermilk" cookbook:ginger_pancakes recipeIngredient "½ cup finely chopped crystallized ginger" cookbook:ginger_pancakes recipeIngredient "¼ cup milk" cookbook:ginger_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:ginger_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:ginger_pancakes recipeIngredient "½ teaspoon salt" cookbook:ginger_pancakes recipeIngredient "1 cup all-purpose bleached flour" cookbook:ginger_pancakes recipeIngredient "1 large egg" cookbook:ginger_pancakes recipeIngredient "1 teaspoon ground ginger" cookbook:ginger_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:ginger_pancakes recipeIngredient "2 tablespoon unsalted butter, melted" cookbook:ginger_pancakes recipeIngredient "2 teaspoons sugar" cookbook:ginger_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:ginger_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk ground ginger into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Sprinkle 1 tablespoon crystallized ginger over the uncooked side of each pancake as it cooks.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:ginger_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:ginger_pancakes recipeYield 8 4-inch pancakes cookbook:ginger_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:ginger_pancakes type cookbook:recipes cookbook:ginger_pancakes url https://en.wikibooks.org/wiki/Cookbook:Ginger_Pancakes cookbook:ginger_peach_glazed_bbq_ribs name "Ginger Peach Glazed BBQ Ribs" cookbook:ginger_peach_glazed_bbq_ribs recipeCategory category:barbecue_recipes cookbook:ginger_peach_glazed_bbq_ribs recipeCategory category:ginger_recipes cookbook:ginger_peach_glazed_bbq_ribs recipeCategory category:main_course_recipes cookbook:ginger_peach_glazed_bbq_ribs recipeCategory category:peach_recipes cookbook:ginger_peach_glazed_bbq_ribs recipeCategory category:pork_recipes cookbook:ginger_peach_glazed_bbq_ribs recipeIngredient "1 cup peach preserves" cookbook:ginger_peach_glazed_bbq_ribs recipeIngredient "2 slabs St. Louis style/cut pork spareribs" cookbook:ginger_peach_glazed_bbq_ribs recipeIngredient "2 tbsp cider vinegar" cookbook:ginger_peach_glazed_bbq_ribs recipeIngredient "2 tbsp minced ginger" cookbook:ginger_peach_glazed_bbq_ribs recipeIngredient "2 tbsp Worcestershire sauce" cookbook:ginger_peach_glazed_bbq_ribs recipeIngredient "6 tbsp Barbecue Rub" cookbook:ginger_peach_glazed_bbq_ribs recipeIngredient "Dry applewood chunks" cookbook:ginger_peach_glazed_bbq_ribs recipeInstructions ["Season ribs with Rub. Refrigerate for at least 1 hour.","Place applewood in the firebox of a 250\u00b0 smoker '''''or''''' the coal area of a 250\u00b0 charcoal grill set for indirect heat.","Combine remaining ingredients and bring to a boil over high heat until reduced by 1\/3. Cover tightly and set aside.","Place ribs in smoker\/on top of grill grate and cook, brushing often with preserve mixture, for 5-6 hours.","Brush ribs generously with preserve mixture and place on a medium high grill and cook, repeatedly brushing side facing you, until well browned. Repeat one more time.","Remove and let rest 10 minutes; slice into 1-rib portions and serve."] cookbook:ginger_peach_glazed_bbq_ribs type cookbook:recipes cookbook:ginger_peach_glazed_bbq_ribs url https://en.wikibooks.org/wiki/Cookbook:Ginger_Peach_Glazed_BBQ_Ribs cookbook:ginger_peach_glazed_ham name "Ginger Peach Glazed Ham" cookbook:ginger_peach_glazed_ham recipeCategory category:baked_recipes cookbook:ginger_peach_glazed_ham recipeCategory category:ginger_recipes cookbook:ginger_peach_glazed_ham recipeCategory category:ham_recipes cookbook:ginger_peach_glazed_ham recipeCategory category:main_course_recipes cookbook:ginger_peach_glazed_ham recipeCategory category:peach_recipes cookbook:ginger_peach_glazed_ham recipeIngredient "1/4 cup Worcestershire sauce" cookbook:ginger_peach_glazed_ham recipeIngredient "1 5 in. piece ginger, peeled" cookbook:ginger_peach_glazed_ham recipeIngredient "1 city style (brined) ham, hock end*" cookbook:ginger_peach_glazed_ham recipeIngredient "1 cup chicken broth" cookbook:ginger_peach_glazed_ham recipeIngredient "3/4 cup honey" cookbook:ginger_peach_glazed_ham recipeIngredient "3 cups peach nectar" cookbook:ginger_peach_glazed_ham recipeIngredient "5 bay leaves" cookbook:ginger_peach_glazed_ham recipeIngredient "6 peaches, peeled and sliced" cookbook:ginger_peach_glazed_ham recipeInstructions ["Place peaches in a single layer on the bottom of roasting pan. Set aside.","Score skin and fat layers of ham in a diamond pattern with a paring knife. Place on top of peach slices.","Cover with aluminum foil. Insert an oven-safe probe thermometer into the center, but not touching bone.","Bake at 250 degrees until internal temperature reaches 130 degrees.","Meanwhile, combine remaining ingredients in a large saucepan. Bring to a boil over high heat until reduced by 1\/3. Fish out ginger and bay and set aside.","Remove skin and fat layers off of ham. Pour peach mixture into pan and toss ham to coat. Remove aluminum foil and thermometer. Reinsert thermometer into a different area and bake at 350 degrees until internal temperature reaches 140 degrees. Remove and let rest 1\/2 hour before carving."] cookbook:ginger_peach_glazed_ham type cookbook:recipes cookbook:ginger_peach_glazed_ham url https://en.wikibooks.org/wiki/Cookbook:Ginger_Peach_Glazed_Ham cookbook:ginger recipeCategory category:featured_ingredients cookbook:ginger_snap label "ginger snap cookies" cookbook:ginger_snap label "ginger snaps" cookbook:ginger_snap name "Ginger Snap" cookbook:ginger_snap recipeCategory category:baking_recipes cookbook:ginger_snap recipeCategory category:cookie_recipes cookbook:ginger_snap recipeCategory category:ginger_recipes cookbook:ginger_snap recipeCategory category:molasses_recipes cookbook:ginger_snap recipeCategory category:recipes_with_images cookbook:ginger_snap recipeIngredient "10–12 cups flour" cookbook:ginger_snap recipeIngredient "1 lb dark brown sugar" cookbook:ginger_snap recipeIngredient "1 tbsp ground ginger (or several times more for spicier ginger flavor)" cookbook:ginger_snap recipeIngredient "1 tsp ground cloves" cookbook:ginger_snap recipeIngredient "1 tsp nutmeg" cookbook:ginger_snap recipeIngredient "2 cups butter, melted" cookbook:ginger_snap recipeIngredient "2 cups dark molasses" cookbook:ginger_snap recipeIngredient "2 tsp cinnamon" cookbook:ginger_snap recipeIngredient "a little allspice" cookbook:ginger_snap recipeIngredient "a little black pepper" cookbook:ginger_snap recipeInstructions ["Soften butter and put in a large bowl; add molasses, sugar, and spices; mix.","Add flour, mixing in one cup at a time up to 10 cups, working first with a fork, then by hand. Add another cup or two of flour until the dough holds together.","Let cool.","Preheat oven to {{#invoke:Temperature|f|350}}.","Roll as thin as possible and cut with cookie cutters.","Bake for '''7 minutes''' per batch. Let cool on a rack."] cookbook:ginger_snap type cookbook:recipes cookbook:ginger_snap url https://en.wikibooks.org/wiki/Cookbook:Ginger_Snap cookbook:ginger type cookbook:featured_ingredients cookbook:ginger type cookbook:ingredients cookbook:ginger type cookbook:spices_and_herbs cookbook:ginger url https://en.wikibooks.org/wiki/Cookbook:Ginger cookbook:ginny's_toll_house_cookies label "ginny's toll house cookies" cookbook:ginny's_toll_house_cookies name "Ginny's Toll House Cookies" cookbook:ginny's_toll_house_cookies recipeCategory category:baking_recipes cookbook:ginny's_toll_house_cookies recipeCategory category:chocolate_recipes cookbook:ginny\'s_toll_house_cookies recipeCategory category:chocolate_recipes cookbook:ginny's_toll_house_cookies recipeCategory category:cookie_recipes cookbook:ginny\'s_toll_house_cookies recipeCategory category:cookie_recipes cookbook:ginny's_toll_house_cookies recipeCategory category:dessert_recipes cookbook:ginny\'s_toll_house_cookies recipeCategory category:dessert_recipes cookbook:ginny's_toll_house_cookies recipeCategory category:oat_recipes cookbook:ginny\'s_toll_house_cookies recipeCategory category:oat_recipes cookbook:ginny's_toll_house_cookies recipeCategory category:recipes_with_images cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:baking_soda cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:butter cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:chocolate_chip cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:egg cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:flour cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:oats cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:salt cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:sugar cookbook:ginny's_toll_house_cookies recipeFoodstuff cookbook:vanilla cookbook:ginny's_toll_house_cookies recipeIngredient "½ cup brown sugar" cookbook:ginny's_toll_house_cookies recipeIngredient "½ cup chocolate chips" cookbook:ginny's_toll_house_cookies recipeIngredient "¼ cup rolled oats (oatmeal)" cookbook:ginny's_toll_house_cookies recipeIngredient "½ teaspoon baking soda" cookbook:ginny's_toll_house_cookies recipeIngredient "½ teaspoon salt" cookbook:ginny's_toll_house_cookies recipeIngredient "½ teaspoon vanilla extract" cookbook:ginny's_toll_house_cookies recipeIngredient "1/3 cup sugar" cookbook:ginny's_toll_house_cookies recipeIngredient "1 cup plus 2 tablespoons flour" cookbook:ginny's_toll_house_cookies recipeIngredient "1 egg" cookbook:ginny's_toll_house_cookies recipeIngredient "1 stick butter, softened" cookbook:ginny's_toll_house_cookies recipeInstructions ["Preheat oven to 375F.","Cream butter and sugars.","Add egg and vanilla and mix.","Add salt, baking soda, and flour; mix.","Add oatmeal; mix.","Add chocolate chips; mix.","Bake 9 to 11 minutes at 375 degrees F."] cookbook:ginny's_toll_house_cookies type cookbook:recipes cookbook:ginny\'s_toll_house_cookies type cookbook:recipes cookbook:ginny's_toll_house_cookies url https://en.wikibooks.org/wiki/Cookbook:Ginny's_Toll_House_Cookies cookbook:gizzard label "gizzard" cookbook:glace_de_viande name "Glace de viande" cookbook:glace_de_viande name "Meat Glaze" cookbook:glace_de_viande recipeCategory category:beef_recipes cookbook:glace_de_viande recipeCategory category:french_recipes cookbook:glace_de_viande recipeCategory category:sauce_recipes cookbook:glace_de_viande recipeCategory category:stock_recipes cookbook:glace_de_viande recipeCuisine cookbook:cuisine_of_france cookbook:glace_de_viande recipeInstructions ["Pour the stock into a heavy non-reactive pot and bring it to a simmer over medium heat.","Reduce the heat to low and let the stock cook until it has reduced to 2 cups, stirring from time to time.","Transfer the stock to a small, non-reactive pan and heat over the lowest possible heat until it is reduced to \u00bd cup.","Strain the glaze into a jar.","The meat glaze can be stored in the refrigerator for several months or frozen indefinitely. Thaw in the microwave and mix before use."] cookbook:glace_de_viande type cookbook:recipes cookbook:glace_de_viande url https://en.wikibooks.org/wiki/Cookbook:Glace_de_viande cookbook:glace_de_viande url https://en.wikibooks.org/wiki/Cookbook:Meat_Glaze cookbook:glamorgan_sausage label "glamorgan sausage" cookbook:glazed_sweet_potatoes difficulty 2 cookbook:glazed_sweet_potatoes label "glazed sweet potatoes" cookbook:glazed_sweet_potatoes name "Glazed Sweet Potatoes" cookbook:glazed_sweet_potatoes recipeCategory category:boiled_recipes cookbook:glazed_sweet_potatoes recipeCategory category:easy_recipes cookbook:glazed_sweet_potatoes recipeCategory category:recipes_with_metric_units cookbook:glazed_sweet_potatoes recipeCategory category:side_dish_recipes cookbook:glazed_sweet_potatoes recipeCategory category:sweet_potato_recipes cookbook:glazed_sweet_potatoes recipeCookingTechnique cookbook:boiling cookbook:glazed_sweet_potatoes recipeCookingTechnique cookbook:simmering cookbook:glazed_sweet_potatoes recipeEquipment cookbook:frying_pan cookbook:glazed_sweet_potatoes recipeFoodstuff cookbook:butter cookbook:glazed_sweet_potatoes recipeFoodstuff cookbook:maple_syrup cookbook:glazed_sweet_potatoes recipeFoodstuff cookbook:margarine cookbook:glazed_sweet_potatoes recipeFoodstuff cookbook:pecan cookbook:glazed_sweet_potatoes recipeFoodstuff cookbook:sweet_potato cookbook:glazed_sweet_potatoes recipeFoodstuff cookbook:yam cookbook:glazed_sweet_potatoes recipeIngredient "1/2 cup (120ml) maple-flavored syrup" cookbook:glazed_sweet_potatoes recipeIngredient "1 can (40 oz.) [1100g] sweet potatoes, drained" cookbook:glazed_sweet_potatoes recipeIngredient "1 tablespoon butter or margarine" cookbook:glazed_sweet_potatoes recipeInstructions ["Bring syrup and butter just to boil in large skillet on medium heat. Reduce heat to low, simmer about 2 minutes.","Add sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze.","Garnish with pecan halves, if desired."] cookbook:glazed_sweet_potatoes recipeNotes "*You also use yams if you so desire. *[http:\/\/www.cdkitchen.com\/recipes\/recs\/319\/Glazed_Sweet_Potatoes48742.shtml CDKitchen.com- Glazed Sweet Potatoes] " cookbook:glazed_sweet_potatoes recipeYield 6 cookbook:glazed_sweet_potatoes totalTime "30 minutes" cookbook:glazed_sweet_potatoes type cookbook:recipes cookbook:glazed_sweet_potatoes url https://en.wikibooks.org/wiki/Cookbook:Glazed_Sweet_Potatoes cookbook:glaze label "glaze" cookbook:glazing label "glaze" cookbook:glottucks label "glottucks" cookbook:glottucks name "Glottucks" cookbook:glottucks recipeCategory category:bell_pepper_recipes cookbook:glottucks recipeCategory category:boiled_recipes cookbook:glottucks recipeCategory category:corn_recipes cookbook:glottucks recipeCategory category:kelp_recipes cookbook:glottucks recipeCategory category:native_american_recipes cookbook:glottucks recipeCategory category:side_dish_recipes cookbook:glottucks recipeCategory category:vegetarian_recipes cookbook:glottucks recipeCuisine cookbook:native_american_cuisine cookbook:glottucks recipeFoodstuff cookbook:bell_pepper cookbook:glottucks recipeFoodstuff cookbook:butter cookbook:glottucks recipeFoodstuff cookbook:corn cookbook:glottucks recipeFoodstuff cookbook:cream cookbook:glottucks recipeFoodstuff cookbook:kelp cookbook:glottucks recipeFoodstuff cookbook:milk cookbook:glottucks recipeFoodstuff cookbook:pepper cookbook:glottucks recipeFoodstuff cookbook:salt cookbook:glottucks recipeFoodstuff cookbook:water cookbook:glottucks recipeIngredient "1/2 cup dried sea kelp (or laver)" cookbook:glottucks recipeIngredient "1 bell pepper (green or red), chopped" cookbook:glottucks recipeIngredient "1 quart corn kernels (removed from the cob)" cookbook:glottucks recipeIngredient "1 tablespoon butter" cookbook:glottucks recipeIngredient "2 cups milk or cream" cookbook:glottucks recipeIngredient "2 cups water" cookbook:glottucks recipeIngredient "Salt and pepper to taste" cookbook:glottucks recipeInstructions ["Melt butter on the bottom of a pan and saut\u00e9 the kelp until it begins to dissolve in the butter.","Add the remaining ingredients, turn on low heat, and cover.","Simmer for 30-40 minutes until soft.","Remove cover and cook on low heat until water most of the liquid is evaporated."] cookbook:glottucks type cookbook:recipes cookbook:glottucks url https://en.wikibooks.org/wiki/Cookbook:Glottucks cookbook:glucitol label "glucitol" cookbook:glutamate label "glutamate" cookbook:gluten-free_blackberry_oat_bars name "Gluten-Free Blackberry Oat Bars" cookbook:gluten-free_blackberry_oat_bars recipeCategory category:blackberry_recipes cookbook:gluten-free_blackberry_oat_bars recipeCategory category:gluten-free_recipes cookbook:gluten-free_blackberry_oat_bars recipeCategory category:recipes_from_foodista cookbook:gluten-free_blackberry_oat_bars recipeCategory category:recipes_with_images cookbook:gluten-free_blackberry_oat_bars recipeCategory category:vegan_recipes cookbook:gluten-free_blackberry_oat_bars recipeCuisine cookbook:vegan_cuisine cookbook:gluten-free_blackberry_oat_bars recipeIngredient "1/2 cup brown sugar, packed" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "1/2 cup coconut oil, melted" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "1/4 cup honey" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "1/4 teaspoon ground cinnamon" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "1 cup almond flour" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "1 teaspoon vanilla extract" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "2 pints fresh blackberries" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "2 tablespoons sugar" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "2 teaspoons almond butter" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "3 cups whole grain oats" cookbook:gluten-free_blackberry_oat_bars recipeIngredient "dash of salt" cookbook:gluten-free_blackberry_oat_bars recipeInstructions ["Preheat the oven to 350 degrees. Line a 9\u00d79 baking pan with parchment paper and set aside. Note: The easiest way to do this is to cut two strips of parchment paper and criss-cross them in the pan.","In a food processor, such as a Cusinart fitted with a blade attachment, add the oats, almond flour and salt. Blend well.","Add the melted coconut oil, brown sugar, honey, vanilla, cinnamon, and almond butter. Pulse to blend.","Place 2\/3 of the oat mixture in the prepared baking pan. Reserve the remaining 1\/3 for the crumble topping. Using your hands, press firming to form a bottom crust layer. Lightly prick the dough with a fork paring knife to prevent bubbling. Place in the oven and pre-bake for 10 minutes to set.","While the crust is baking, place the blackberries and sugar in a food processor and pulse to rough chop the berries and incorporate the sugar.","Remove the baking pan from the oven and evenly spread the blackberry filling on top. Sprinkle the remaining crumble topping on top of the blackberries. Place back in the oven and bake for an additional 25 minutes or until slightly golden.","Allow to cool completely before slicing."] cookbook:gluten-free_blackberry_oat_bars type cookbook:recipes cookbook:gluten-free_blackberry_oat_bars url https://en.wikibooks.org/wiki/Cookbook:Gluten-Free_Blackberry_Oat_Bars cookbook:gluten-free label "contains no gluten" cookbook:gluten-free label "gluten free" cookbook:gluten-free label "gluten-free" cookbook:gluten-free label "gluten-free diet" cookbook:gluten-free name "Gluten-Free" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing name "Gluten-Free Quinoa Vegetable Slaw With Peanut Dressing" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeCategory category:gluten-free_recipes cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeCategory category:recipes_from_foodista cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeCategory category:recipes_with_images cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeCategory category:salad_recipes cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeCategory category:vegan_recipes cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeCuisine cookbook:vegan_cuisine cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "1/2 cup loosely packed cilantro leaves" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "1/2 teaspoon chili garlic sauce" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "1/4 cup roasted and salted peanuts, roughly chopped" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "1 cup cooked black quinoa, cooled" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "1 tablespoon cold water" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "1 tablespoon freshly squeezed lime juice" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "2 tablespoons Tamari" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "3/4 cup shredded carrots" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "3 cups shredded purple cabbage" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "3 scallions, thinly sliced" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "3 tablespoons lightly roasted creamy peanut butter" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "3 tablespoons rice vinegar" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "3 teaspoons tossed sesame oil" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeIngredient "6 mini red bell peppers, thinly sliced" cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing recipeInstructions ["For the Salad: Cook the quinoa per the package instructions and cool. Set aside.","In a large mixing bowl add the cabbage, carrots, scallions, red peppers and cilantro leaves. Using your hands, lightly toss and set aside.","For the Peanut Dressing: In a small mixing bowl add the peanut butter, Tamari, rice vinegar, sesame oil, lime juice, chili sauce and water. Whisk the dressing until well incorporated.","To serve, mix in the cooled, cooked quinoa with the vegetable mixture the and chopped peanuts. Drizzle with the peanut dressing and gently toss to incorporate. Serve immediately."] cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing type cookbook:recipes cookbook:gluten-free_quinoa_vegetable_slaw_with_peanut_dressing url https://en.wikibooks.org/wiki/Cookbook:Gluten-Free_Quinoa_Vegetable_Slaw_With_Peanut_Dressing cookbook:gluten-free recipeCategory category:gluten-free_recipes cookbook:gluten-free type cookbook:diets cookbook:gluten-free url https://en.wikibooks.org/wiki/Cookbook:Gluten-Free cookbook:gluten_free,_wheat_free_flour label "gluten free, wheat free flour" cookbook:gluten_free,_wheat_free_flour name "Gluten free, wheat free flour" cookbook:gluten_free,_wheat_free_flour name "Gluten Free, Wheat Free Flour" cookbook:gluten_free,_wheat_free_flour type cookbook:ingredients cookbook:gluten_free,_wheat_free_flour url https://en.wikibooks.org/wiki/Cookbook:Gluten_free,_wheat_free_flour cookbook:gluten_free,_wheat_free_flour url https://en.wikibooks.org/wiki/Cookbook:Gluten_Free,_Wheat_Free_Flour cookbook:gluten label "gluten" cookbook:gluten label "gluten development" cookbook:gluten label "gluten flour" cookbook:gluten name "Gluten" cookbook:gluten type cookbook:ingredients cookbook:gluten url https://en.wikibooks.org/wiki/Cookbook:Gluten cookbook:gluten_veggie_meat difficulty 2 cookbook:gluten_veggie_meat name "Gluten Veggie Meat" cookbook:gluten_veggie_meat recipeCategory category:easy_recipes cookbook:gluten_veggie_meat recipeCategory category:vegan_recipes cookbook:gluten_veggie_meat recipeCategory category:vegetarian_recipes cookbook:gluten_veggie_meat recipeCategory category:wheat_recipes cookbook:gluten_veggie_meat recipeCuisine cookbook:vegan_cuisine cookbook:gluten_veggie_meat recipeIngredient "1/2 cup of soy sauce for dipping" cookbook:gluten_veggie_meat recipeIngredient "1/4 teaspoon salt" cookbook:gluten_veggie_meat recipeIngredient "1 bag of Vital Wheat Gluten Flour, 22 oz (623 g)" cookbook:gluten_veggie_meat recipeIngredient "1 cup of all-purpose flour" cookbook:gluten_veggie_meat recipeIngredient "2 bouillon cubes for broth seasoning" cookbook:gluten_veggie_meat recipeIngredient "2 tablespoons parsley flakes" cookbook:gluten_veggie_meat recipeIngredient "3/4 cup of oil" cookbook:gluten_veggie_meat recipeIngredient "3/4 cup of water" cookbook:gluten_veggie_meat recipeIngredient "3/4 teaspoons of garlic powder" cookbook:gluten_veggie_meat recipeIngredient "3/4 teaspoons of onion powder" cookbook:gluten_veggie_meat recipeInstructions ["In a large bowl, add bag of gluten flour, garlic powder, parsley flakes and \u00be cup of water","Mix gluten flour, seasoning and water in bowl","Knead for about 2 minutes, cover and set aside for 10 minutes.","Slice gluten into meat pieces. The smaller the pieces, then firmer the final texture.","Bring large pot w\/ lid to boil and add bouillon cubes","Add sliced pieces of gluten to seasoned, boiling water","Reduce heat to subtle simmer","Cover with lid and simmer for 55 minutes, stir occasionally","Drain substantially larger gluten pieces, and place in another bowl to cool","In another bowl with a lid add all-purpose flour, onion powder, and salt; cover and shake","In yet another bowl, pour in soy sauce for dipping","Dip several pieces of cooled gluten in bowl with soy sauce","Next, place gluten pieces in bowl with seasoned flour, cover and shake.","Fry in frying pan with oil until browned"] cookbook:gluten_veggie_meat recipeYield 14-16 cookbook:gluten_veggie_meat totalTime "75 minutes" cookbook:gluten_veggie_meat type cookbook:recipes cookbook:gluten_veggie_meat url https://en.wikibooks.org/wiki/Cookbook:Gluten_Veggie_Meat cookbook:gnocchis label "gnocchis" cookbook:goat_cheese_cakes difficulty 3 cookbook:goat_cheese_cakes label "goat cheese cakes" cookbook:goat_cheese_cakes name "Goat Cheese Cakes" cookbook:goat_cheese_cakes recipeCategory category:american_recipes cookbook:goat_cheese_cakes recipeCategory category:appetizer_recipes cookbook:goat_cheese_cakes recipeCategory category:cheese_recipes cookbook:goat_cheese_cakes recipeCategory category:medium_difficulty_recipes cookbook:goat_cheese_cakes recipeCategory category:pan_fried_recipes cookbook:goat_cheese_cakes recipeCategory category:side_dish_recipes cookbook:goat_cheese_cakes recipeCategory category:vegetarian_recipes cookbook:goat_cheese_cakes recipeCookingTechnique cookbook:beat cookbook:goat_cheese_cakes recipeCookingTechnique cookbook:sautéing cookbook:goat_cheese_cakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:goat_cheese_cakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:goat_cheese_cakes recipeCuisine cookbook:new_england_cuisine cookbook:goat_cheese_cakes recipeFoodstuff cookbook:basil cookbook:goat_cheese_cakes recipeFoodstuff cookbook:bread_crumb cookbook:goat_cheese_cakes recipeFoodstuff cookbook:butter cookbook:goat_cheese_cakes recipeFoodstuff cookbook:cheese cookbook:goat_cheese_cakes recipeFoodstuff cookbook:chive cookbook:goat_cheese_cakes recipeFoodstuff cookbook:egg cookbook:goat_cheese_cakes recipeFoodstuff cookbook:flour cookbook:goat_cheese_cakes recipeFoodstuff cookbook:garlic cookbook:goat_cheese_cakes recipeFoodstuff cookbook:olive_oil cookbook:goat_cheese_cakes recipeFoodstuff cookbook:shallot cookbook:goat_cheese_cakes recipeFoodstuff cookbook:tarragon cookbook:goat_cheese_cakes recipeFoodstuff cookbook:thyme cookbook:goat_cheese_cakes recipeIngredient "11 ounces goat cheese, room temperature" cookbook:goat_cheese_cakes recipeIngredient "1 (5.2-ounce) package Boursin brand cheese, room temperature" cookbook:goat_cheese_cakes recipeIngredient "1 cup flour, for dredging" cookbook:goat_cheese_cakes recipeIngredient "1 tablespoon butter" cookbook:goat_cheese_cakes recipeIngredient "1 tablespoon minced chives" cookbook:goat_cheese_cakes recipeIngredient "1 tablespoon minced garlic" cookbook:goat_cheese_cakes recipeIngredient "1 tablespoon minced shallot" cookbook:goat_cheese_cakes recipeIngredient "2 teaspoons minced fresh basil" cookbook:goat_cheese_cakes recipeIngredient "2 teaspoons minced fresh tarragon" cookbook:goat_cheese_cakes recipeIngredient "2 teaspoons minced fresh thyme" cookbook:goat_cheese_cakes recipeIngredient "3 eggs, beaten lightly to make an egg wash" cookbook:goat_cheese_cakes recipeIngredient "4 ounces Ricotta cheese, room temperature" cookbook:goat_cheese_cakes recipeIngredient "4 tablespoons olive oil" cookbook:goat_cheese_cakes recipeIngredient "About 1 cup bread crumbs" cookbook:goat_cheese_cakes recipeInstructions ["In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.","Melt butter in a small saucepan over medium-low heat.","Add the garlic, shallot, chives, thyme, basil and tarragon.","Cook just until soft and fragrant, about 2 minutes.","Fold herbs into cheese mixture.","Cover and refrigerate until mixture is firm, at least 30 minutes.","When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about 3\/4-inch thick.","Dredge each cake in flour, then shake off excess flour.","Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.","Heat oil in a large skillet or saut\u00e9 pan over medium-high heat.","Gently add cheese cakes and fry until golden on both sides, 1 to 2 minutes per side.","Drain on a wire rack."] cookbook:goat_cheese_cakes recipeYield 8 cakes cookbook:goat_cheese_cakes totalTime "1 hour" cookbook:goat_cheese_cakes type cookbook:recipes cookbook:goat_cheese_cakes url https://en.wikibooks.org/wiki/Cookbook:Goat_Cheese_Cakes cookbook:goat label "goat" cookbook:goat name "Goat" cookbook:goat recipeCategory category:meat_and_poultry cookbook:goat type cookbook:ingredients cookbook:goat type cookbook:meat_and_poultry cookbook:goat url https://en.wikibooks.org/wiki/Cookbook:Goat cookbook:gochugaru label "go choo ga roo" cookbook:gochugaru label "gochugaru" cookbook:gochugaru name "Go choo ga roo" cookbook:gochugaru name "Gochugaru" cookbook:gochugaru type cookbook:ingredients cookbook:gochugaru url https://en.wikibooks.org/wiki/Cookbook:Go_choo_ga_roo cookbook:gochugaru url https://en.wikibooks.org/wiki/Cookbook:Gochugaru cookbook:gochujang difficulty 1 cookbook:gochujang label "gochujang" cookbook:gochujang name "Gochujang" cookbook:gochujang recipeCategory category:korean_recipes cookbook:gochujang recipeCategory category:recipes_with_images cookbook:gochujang recipeCategory category:recipes_without_servings cookbook:gochujang recipeCategory category:sauce_recipes cookbook:gochujang recipeCategory category:very_easy_recipes cookbook:gochujang recipeCuisine cookbook:cuisine_of_korea cookbook:gochujang recipeFoodstuff cookbook:chili_powder cookbook:gochujang recipeFoodstuff cookbook:green_onion cookbook:gochujang recipeFoodstuff cookbook:salt cookbook:gochujang recipeFoodstuff cookbook:sesame_seed cookbook:gochujang recipeFoodstuff cookbook:soy_sauce cookbook:gochujang recipeFoodstuff cookbook:sugar cookbook:gochujang recipeFoodstuff cookbook:vinegar cookbook:gochujang recipeIngredient "1 teaspoon red pepper powder" cookbook:gochujang recipeIngredient "1 teaspoon salt (½ teaspoon table salt)" cookbook:gochujang recipeIngredient "1 teaspoon sesame salt" cookbook:gochujang recipeIngredient "1 teaspoon soy sauce" cookbook:gochujang recipeIngredient "1 teaspoon sugar" cookbook:gochujang recipeIngredient "2 teaspoons chopped green onion" cookbook:gochujang recipeIngredient "2 teaspoons vinegar" cookbook:gochujang recipeInstructions ["Mix ingredients together thoroughly.","Refrigerate any leftover portions."] cookbook:gochujang totalTime "5 minutes" cookbook:gochujang type cookbook:recipes cookbook:gochujang url https://en.wikibooks.org/wiki/Cookbook:Gochujang cookbook:goji_berry label "goji berry" cookbook:golden_cloudberry_dessert label "golden cloudberry dessert" cookbook:golden_corn_bread difficulty 2 cookbook:golden_corn_bread label "golden corn bread" cookbook:golden_corn_bread label "golden cornbread" cookbook:golden_corn_bread name "Golden Corn Bread" cookbook:golden_corn_bread recipeCategory category:american_recipes cookbook:golden_corn_bread recipeCategory category:baking_recipes cookbook:golden_corn_bread recipeCategory category:bread_recipes cookbook:golden_corn_bread recipeCategory category:camping_recipes cookbook:golden_corn_bread recipeCategory category:cornbread_recipes cookbook:golden_corn_bread recipeCategory category:corn_recipes cookbook:golden_corn_bread recipeCategory category:easy_recipes cookbook:golden_corn_bread recipeCategory category:inexpensive_recipes cookbook:golden_corn_bread recipeCategory category:vegetarian_recipes cookbook:golden_corn_bread recipeCookingTechnique cookbook:baking cookbook:golden_corn_bread recipeCookingTechnique cookbook:beat cookbook:golden_corn_bread recipeCuisine cookbook:cuisine_of_the_united_states cookbook:golden_corn_bread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:golden_corn_bread recipeCuisine cookbook:new_england_cuisine cookbook:golden_corn_bread recipeFoodstuff cookbook:baking_powder cookbook:golden_corn_bread recipeFoodstuff cookbook:egg cookbook:golden_corn_bread recipeFoodstuff cookbook:flour cookbook:golden_corn_bread recipeFoodstuff cookbook:milk cookbook:golden_corn_bread recipeFoodstuff cookbook:salt cookbook:golden_corn_bread recipeFoodstuff cookbook:shortening cookbook:golden_corn_bread recipeFoodstuff cookbook:sugar cookbook:golden_corn_bread recipeIngredient "¼ cup shortening" cookbook:golden_corn_bread recipeIngredient "¼ cup sugar ''optional''" cookbook:golden_corn_bread recipeIngredient "½ of a 15 ounce can whole corn, drained ''optional''" cookbook:golden_corn_bread recipeIngredient "¼ onion, finely chopped ''optional''" cookbook:golden_corn_bread recipeIngredient "½ tsp salt" cookbook:golden_corn_bread recipeIngredient "1 Cup all-purpose flour" cookbook:golden_corn_bread recipeIngredient "1 Cup corn meal" cookbook:golden_corn_bread recipeIngredient "1 cup milk" cookbook:golden_corn_bread recipeIngredient "1 egg" cookbook:golden_corn_bread recipeIngredient "4 tsp baking powder" cookbook:golden_corn_bread recipeInstructions ["Preheat oven to 425\u00b0 F. Grease an 8 inch baking pan.","Combine Corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.","Add egg, milk, and shortening.","Beat until fairly smooth; about a minute.","Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. ''If corn added to batter, increase time ~50%''","Serve hot!"] cookbook:golden_corn_bread recipeYield 8 cookbook:golden_corn_bread totalTime "2 hours" cookbook:golden_corn_bread type cookbook:recipes cookbook:golden_corn_bread url https://en.wikibooks.org/wiki/Cookbook:Golden_Corn_Bread cookbook:golden_syrup label "golden syrup" cookbook:golden_syrup label "tate & lyle's golden syrup" cookbook:golden_syrup name "Golden Syrup" cookbook:golden_syrup recipeCategory category:sweeteners cookbook:golden_syrup type cookbook:ingredients cookbook:golden_syrup url https://en.wikibooks.org/wiki/Cookbook:Golden_Syrup cookbook:goodlost/chickpea_omelette recipeCategory category:very_easy_recipes cookbook:goodlost/chickpea_omelette type cookbook:recipes cookbook:gooey_butter_cake difficulty 1 cookbook:gooey_butter_cake name "Gooey Butter Cake" cookbook:gooey_butter_cake recipeCategory category:dessert_recipes cookbook:gooey_butter_cake recipeCategory category:very_easy_recipes cookbook:gooey_butter_cake recipeIngredient "18.25 oz box of yellow cake mix" cookbook:gooey_butter_cake recipeIngredient "1 lb confectioners sugar" cookbook:gooey_butter_cake recipeIngredient "1 tsp vanilla extract" cookbook:gooey_butter_cake recipeIngredient "3 eggs" cookbook:gooey_butter_cake recipeIngredient "8 oz butter" cookbook:gooey_butter_cake recipeIngredient "8 oz cream cheese" cookbook:gooey_butter_cake recipeInstructions ["Mix box of yellow cake mix, one egg and four oz of butter to create a stiff dough.","Spray a 9" x 13" pan with oil. Spread the dough evenly in the pan, and up the sides.","Melt the remaining butter, and mix the remaining ingredients to create the filling, adding the cream cheese and then the confectioner's sugar last. Gently warming the cream cheese aids mixing.","Pour the filling into the crust, and bake at 350 degrees F for 45 minutes. Allow to cool and firm.<\/text>"] cookbook:gooey_butter_cake recipeYield 12 cookbook:gooey_butter_cake totalTime "1 hour" cookbook:gooey_butter_cake type cookbook:recipes cookbook:gooey_butter_cake url https://en.wikibooks.org/wiki/Cookbook:Gooey_Butter_Cake cookbook:goong_ten name "Goong Ten" cookbook:goong_ten recipeCategory category:thai_recipes cookbook:goong_ten recipeCuisine cookbook:cuisine_of_thailand cookbook:goong_ten type cookbook:recipes cookbook:goong_ten url https://en.wikibooks.org/wiki/Cookbook:Goong_Ten cookbook:gooseberry label "gooseberries" cookbook:gooseberry label "gooseberry" cookbook:gooseberry name "Gooseberry" cookbook:gooseberry type cookbook:ingredients cookbook:gooseberry url https://en.wikibooks.org/wiki/Cookbook:Gooseberry cookbook:goose label "goose" cookbook:goose name "Goose" cookbook:goose type cookbook:ingredients cookbook:goose type cookbook:meat_and_poultry cookbook:goose url https://en.wikibooks.org/wiki/Cookbook:Goose cookbook:gorgonzola_cheese label "gorgonzola" cookbook:gorgonzola_cheese label "gorgonzola cheese" cookbook:gorgonzola_cheese name "Gorgonzola Cheese" cookbook:gorgonzola_cheese recipeCategory category:cheeses cookbook:gorgonzola_cheese type cookbook:ingredients cookbook:gorgonzola_cheese url https://en.wikibooks.org/wiki/Cookbook:Gorgonzola_Cheese cookbook:gorgonzola_stuffed_chateaubriand name "Gorgonzola Stuffed Chateaubriand" cookbook:gorgonzola_stuffed_chateaubriand recipeCategory category:beef_recipes cookbook:gorgonzola_stuffed_chateaubriand recipeCategory category:cheese_recipes cookbook:gorgonzola_stuffed_chateaubriand recipeCategory category:french_recipes cookbook:gorgonzola_stuffed_chateaubriand recipeCategory category:main_course_recipes cookbook:gorgonzola_stuffed_chateaubriand recipeCategory category:roasted_recipes cookbook:gorgonzola_stuffed_chateaubriand recipeCuisine cookbook:cuisine_of_france cookbook:gorgonzola_stuffed_chateaubriand recipeIngredient "1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin" cookbook:gorgonzola_stuffed_chateaubriand recipeIngredient "5 ounces crumbled Gorgonzola cheese" cookbook:gorgonzola_stuffed_chateaubriand recipeIngredient "Olive oil" cookbook:gorgonzola_stuffed_chateaubriand recipeIngredient "Salt and freshly ground black pepper" cookbook:gorgonzola_stuffed_chateaubriand recipeInstructions ["Make a slit in the center of the roast, but not all the way through.","Brush roast with olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temperature 30-60 minutes.","Heat a cast-iron grill pan over high heat 5-7 minutes. Add roast and cook until browned and slightly charred on all sides.","Move to a baking pan and fill the slit with cheese. Tie closed with kitchen twine and let rest 20 minutes while oven heats to 325 degrees F.","Insert a probe thermometer at a 45 degree angle into the center of the roast. Place the pan into the oven and cook until internal temperature reaches 135 degrees F.","Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving."] cookbook:gorgonzola_stuffed_chateaubriand type cookbook:recipes cookbook:gorgonzola_stuffed_chateaubriand url https://en.wikibooks.org/wiki/Cookbook:Gorgonzola_Stuffed_Chateaubriand cookbook:gosht_shahi_korma label "gosht shahi korma" cookbook:goulash difficulty 2 cookbook:goulash label "goulash" cookbook:goulash label "goulash stew" cookbook:goulash name "Goulash" cookbook:goulash_of_chanterelle difficulty 2 cookbook:goulash_of_chanterelle label "goulash of chanterelle" cookbook:goulash_of_chanterelle name "Goulash of Chanterelle" cookbook:goulash_of_chanterelle recipeCategory category:austrian_recipes cookbook:goulash_of_chanterelle recipeCategory category:boiled_recipes cookbook:goulash_of_chanterelle recipeCategory category:easy_recipes cookbook:goulash_of_chanterelle recipeCategory category:mushroom_recipes cookbook:goulash_of_chanterelle recipeCategory category:paprika_recipes cookbook:goulash_of_chanterelle recipeCategory category:recipes_without_servings cookbook:goulash_of_chanterelle recipeCategory category:soup_recipes cookbook:goulash_of_chanterelle recipeCuisine cookbook:cuisine_of_austria cookbook:goulash_of_chanterelle recipeIngredient "100g onions" cookbook:goulash_of_chanterelle recipeIngredient "10g paprika powder" cookbook:goulash_of_chanterelle recipeIngredient "1/8l sour cream" cookbook:goulash_of_chanterelle recipeIngredient "1 tbsp. parsley" cookbook:goulash_of_chanterelle recipeIngredient "1 tsp. flour" cookbook:goulash_of_chanterelle recipeIngredient "3-4 tbsp. white wine vinegar" cookbook:goulash_of_chanterelle recipeIngredient "60g butter" cookbook:goulash_of_chanterelle recipeIngredient "800g chanterelles" cookbook:goulash_of_chanterelle recipeIngredient "dumplings" cookbook:goulash_of_chanterelle recipeIngredient "pepper" cookbook:goulash_of_chanterelle recipeIngredient "salt" cookbook:goulash_of_chanterelle recipeIngredient "'Spaetzle'" cookbook:goulash_of_chanterelle totalTime "25 min" cookbook:goulash_of_chanterelle type cookbook:recipes cookbook:goulash_of_chanterelle url https://en.wikibooks.org/wiki/Cookbook:Goulash_of_Chanterelle cookbook:goulash recipeCategory category:beef_recipes cookbook:goulash recipeCategory category:boiled_recipes cookbook:goulash recipeCategory category:easy_recipes cookbook:goulash recipeCategory category:hungarian_recipes cookbook:goulash recipeCategory category:potato_recipes cookbook:goulash recipeCategory category:recipes_with_metric_units cookbook:goulash recipeCategory category:recipes_without_cooking_time cookbook:goulash recipeCategory category:recipes_without_servings cookbook:goulash recipeCategory category:stew_recipes cookbook:goulash recipeCuisine cookbook:cuisine_of_hungary cookbook:goulash recipeFoodstuff cookbook:bay_leaf cookbook:goulash recipeFoodstuff cookbook:beef cookbook:goulash recipeFoodstuff cookbook:bell_pepper cookbook:goulash recipeFoodstuff cookbook:garlic cookbook:goulash recipeFoodstuff cookbook:oil_and_fat cookbook:goulash recipeFoodstuff cookbook:olive_oil cookbook:goulash recipeFoodstuff cookbook:onion cookbook:goulash recipeFoodstuff cookbook:paprika cookbook:goulash recipeFoodstuff cookbook:pepper cookbook:goulash recipeFoodstuff cookbook:potato cookbook:goulash recipeFoodstuff cookbook:tomato cookbook:goulash recipeIngredient "1 and a half pound (750 g) beef" cookbook:goulash recipeIngredient "1 bay leaf" cookbook:goulash recipeIngredient "1 tomato" cookbook:goulash recipeIngredient "2 bell peppers" cookbook:goulash recipeIngredient "2 tbsp ground sweet paprika" cookbook:goulash recipeIngredient "3 onions" cookbook:goulash recipeIngredient "4 potatoes" cookbook:goulash recipeIngredient "5 black peppercorn" cookbook:goulash recipeIngredient "a half garlic (6 whole cloves)" cookbook:goulash recipeIngredient "olive oil" cookbook:goulash recipeIngredient "salt to taste" cookbook:goulash recipeInstructions ["Chop the onions and the vegetables. Fry half of the onions in the pot. Take some beef (leg or stringy meat) and cut it into small cubes.","Put a layer of meat on the bottom of a pot over the fried onions, then a layer of onions, vegetables, the whole garlic cloves, spices and salt. (Wait with the potato). Add another meat layer; continue until you have used all the ingredients, except the potato.","Cover the meat with water. Put on a lid, simmer on low heat. Add water only if there is not enough while cooking. It requires almost no stirring.","When the meat is cooked, add large pieces of potatoes, add water to cover it if needed, and cook for further 15 minutes."] cookbook:goulash recipeNotes "*Its colour could be even nicer if you add more paprika in the last 10 minutes. * Add half pound lean cubed pork meat (if you wish) after 20 minutes. * If you're not afraid of fats add some bacon to the dish. * A pinch of caraway (seeds or grounded) is often used (''caraway'' not cumin) * [http:\/\/www.hungarianbookstore.com\/hungarian-goulash.html Short essay and recipe about Hungarian goulash] * Origin: [https:\/\/www.smithsonianmag.com\/travel\/goulash-origins-food-history-atlas-of-eating-soup-smithsonian-journeys-travel-quarterly-danube-180958690\/ The Humble Beginnings of Goulash] " cookbook:goulash_soup label "goulash soup" cookbook:goulash_soup name "Goulash Soup" cookbook:goulash_soup recipeCategory category:austrian_recipes cookbook:goulash_soup recipeCategory category:beef_recipes cookbook:goulash_soup recipeCategory category:hungarian_recipes cookbook:goulash_soup recipeCategory category:recipes_with_metric_units cookbook:goulash_soup recipeCategory category:soup_recipes cookbook:goulash_soup recipeCookingTechnique cookbook:frying cookbook:goulash_soup recipeCookingTechnique cookbook:purée cookbook:goulash_soup recipeCookingTechnique cookbook:simmering cookbook:goulash_soup recipeCuisine cookbook:cuisine_of_austria cookbook:goulash_soup recipeCuisine cookbook:cuisine_of_hungary cookbook:goulash_soup recipeFoodstuff cookbook:bay_leaf cookbook:goulash_soup recipeFoodstuff cookbook:beef cookbook:goulash_soup recipeFoodstuff cookbook:caraway cookbook:goulash_soup recipeFoodstuff cookbook:carrot cookbook:goulash_soup recipeFoodstuff cookbook:chive cookbook:goulash_soup recipeFoodstuff cookbook:green_pepper cookbook:goulash_soup recipeFoodstuff cookbook:leek cookbook:goulash_soup recipeFoodstuff cookbook:marjoram cookbook:goulash_soup recipeFoodstuff cookbook:oil_and_fat cookbook:goulash_soup recipeFoodstuff cookbook:onion cookbook:goulash_soup recipeFoodstuff cookbook:paprika cookbook:goulash_soup recipeFoodstuff cookbook:pepper cookbook:goulash_soup recipeFoodstuff cookbook:potato cookbook:goulash_soup recipeFoodstuff cookbook:sour_cream cookbook:goulash_soup recipeFoodstuff cookbook:stock cookbook:goulash_soup recipeFoodstuff cookbook:thyme cookbook:goulash_soup recipeFoodstuff cookbook:tomato cookbook:goulash_soup recipeFoodstuff cookbook:vinegar cookbook:goulash_soup recipeFoodstuff cookbook:wine cookbook:goulash_soup recipeIngredient "1/2 cup tomato puree" cookbook:goulash_soup recipeIngredient "1 bay leaf" cookbook:goulash_soup recipeIngredient "1 l beef stock or 2 stock cubes dissolved in 1 l of water." cookbook:goulash_soup recipeIngredient "1 tsp caraway seeds (''not'' cumin)" cookbook:goulash_soup recipeIngredient "1 tsp marjoram (fresh or dried)" cookbook:goulash_soup recipeIngredient "1 tsp powdered ''hot paprika''" cookbook:goulash_soup recipeIngredient "1 tsp thyme (fresh or dried)" cookbook:goulash_soup recipeIngredient "2 large onions" cookbook:goulash_soup recipeIngredient "2 large potatoes, peeled" cookbook:goulash_soup recipeIngredient "2 tbsp vegetable oil" cookbook:goulash_soup recipeIngredient "3 tbsp powdered ''sweet paprika''" cookbook:goulash_soup recipeIngredient "500 g lean beef" cookbook:goulash_soup recipeIngredient "50 ml white vinegar" cookbook:goulash_soup recipeIngredient "black pepper" cookbook:goulash_soup recipeInstructions ["Cut the beef and potatoes into 1.5 cm cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock.","Heat 1 tbsp of oil in a cooking pan to medium\/high heat. Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel.","Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently roast the onions until they turn yellowish.","Add the beef cubes and roast for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika and stir well to disperse clumps.","Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. Simmer for 30 min.","Garnish each dish with a tbsp of sour cream or ''creme fraiche'' and sprinkle with freshly cut chives before serving.","Add 100 ml of red wine after frying beef\/onions.","For a more nutritious meal, fry 2 green peppers, 3 tomatoes, 1 carrot and 1 leek (all chopped) with the onions."] cookbook:goulash_soup type cookbook:recipes cookbook:goulash_soup url https://en.wikibooks.org/wiki/Cookbook:Goulash_Soup cookbook:goulash type cookbook:recipes cookbook:goulash url https://en.wikibooks.org/wiki/Cookbook:Goulash cookbook:goumi label "goumi" cookbook:gourd label "gourd" cookbook:gözleme name "Gözleme" cookbook:gozleme recipeCategory category:appetizer_recipes cookbook:gözleme recipeCategory category:appetizer_recipes cookbook:gozleme recipeCategory category:flatbread_recipes cookbook:gözleme recipeCategory category:flatbread_recipes cookbook:gozleme recipeCategory category:pan_fried_recipes cookbook:gözleme recipeCategory category:pan_fried_recipes cookbook:gözleme recipeCategory category:recipes_with_images cookbook:gozleme recipeCategory category:side_dish_recipes cookbook:gözleme recipeCategory category:side_dish_recipes cookbook:gozleme recipeCategory category:turkish_recipes cookbook:gözleme recipeCategory category:turkish_recipes cookbook:gozleme recipeCuisine cookbook:cuisine_of_turkey cookbook:gözleme recipeCuisine cookbook:cuisine_of_turkey cookbook:gözleme recipeFoodstuff cookbook:butter cookbook:gözleme recipeFoodstuff cookbook:flour cookbook:gözleme recipeFoodstuff cookbook:oil_and_fat cookbook:gözleme recipeFoodstuff cookbook:salt cookbook:gözleme recipeFoodstuff cookbook:sugar cookbook:gözleme recipeFoodstuff cookbook:water cookbook:gözleme recipeFoodstuff cookbook:yeast cookbook:gözleme recipeIngredient "½ cup (100 grams) of oil" cookbook:gözleme recipeIngredient "1¼ (300 grams) of water" cookbook:gözleme recipeIngredient "1 teaspoon (4 grams) of sugar" cookbook:gözleme recipeIngredient "2½ teaspoons (15 grams) of salt" cookbook:gözleme recipeIngredient "2 teaspoons (7 grams) of dry yeast" cookbook:gözleme recipeIngredient "5¼ cups (600 grams) of all-purpose flour" cookbook:gözleme recipeIngredient "⅓ cup (65 grams) of butter " cookbook:gozleme type cookbook:recipes cookbook:gözleme type cookbook:recipes cookbook:gözleme url https://en.wikibooks.org/wiki/Cookbook:Gözleme cookbook:graham_cracker label "graham cracker" cookbook:graham_cracker label "graham cracker crust" cookbook:graham_cracker label "graham crackers" cookbook:graham_cracker label "graham wafer" cookbook:graham_cracker name "Graham Cracker" cookbook:graham_cracker type cookbook:ingredients cookbook:graham_cracker url https://en.wikibooks.org/wiki/Cookbook:Graham_Cracker cookbook:graham_flour label "'''graham flour'''" cookbook:graham_flour label "graham flour" cookbook:graham_flour name "Graham Flour" cookbook:graham_flour recipeCategory category:flour cookbook:graham_flour type cookbook:ingredients cookbook:graham_flour url https://en.wikibooks.org/wiki/Cookbook:Graham_Flour cookbook:gram label "g" cookbook:gram label "gms" cookbook:gram label "gram" cookbook:gram label "grams" cookbook:grammy's_potato_salad label "grammy's potato salad" cookbook:grammy's_potato_salad name "Grammy's Potato Salad" cookbook:grammy's_potato_salad recipeCategory category:american_recipes cookbook:grammy\'s_potato_salad recipeCategory category:american_recipes cookbook:grammy's_potato_salad recipeCategory category:boiled_recipes cookbook:grammy's_potato_salad recipeCategory category:egg_recipes cookbook:grammy\'s_potato_salad recipeCategory category:egg_recipes cookbook:grammy's_potato_salad recipeCategory category:potato_recipes cookbook:grammy\'s_potato_salad recipeCategory category:potato_recipes cookbook:grammy\'s_potato_salad recipeCategory category:recipes_with_images cookbook:grammy's_potato_salad recipeCategory category:recipes_with_metric_units cookbook:grammy\'s_potato_salad recipeCategory category:recipes_without_cooking_time cookbook:grammy's_potato_salad recipeCategory category:refrigerated_recipes cookbook:grammy's_potato_salad recipeCategory category:salad_recipes cookbook:grammy\'s_potato_salad recipeCategory category:salad_recipes cookbook:grammy's_potato_salad recipeCategory category:side_dish_recipes cookbook:grammy\'s_potato_salad recipeCategory category:side_dish_recipes cookbook:grammy's_potato_salad recipeCookingTechnique cookbook:chopping cookbook:grammy's_potato_salad recipeCookingTechnique cookbook:mincing cookbook:grammy's_potato_salad recipeCuisine cookbook:cuisine_of_the_united_states cookbook:grammy\'s_potato_salad recipeCuisine cookbook:cuisine_of_the_united_states cookbook:grammy's_potato_salad recipeCuisine cookbook:louisiana_creole_cuisine cookbook:grammy\'s_potato_salad recipeCuisine cookbook:louisiana_creole_cuisine cookbook:grammy's_potato_salad recipeCuisine cookbook:new_england_cuisine cookbook:grammy\'s_potato_salad recipeCuisine cookbook:new_england_cuisine cookbook:grammy's_potato_salad recipeFoodstuff cookbook:celery_seed cookbook:grammy's_potato_salad recipeFoodstuff cookbook:egg cookbook:grammy's_potato_salad recipeFoodstuff cookbook:onion cookbook:grammy's_potato_salad recipeFoodstuff cookbook:paprika cookbook:grammy's_potato_salad recipeFoodstuff cookbook:parsley cookbook:grammy's_potato_salad recipeFoodstuff cookbook:pepper cookbook:grammy's_potato_salad recipeFoodstuff cookbook:pickle cookbook:grammy's_potato_salad recipeFoodstuff cookbook:potato cookbook:grammy's_potato_salad recipeFoodstuff cookbook:salt cookbook:grammy's_potato_salad recipeFoodstuff cookbook:sugar cookbook:grammy's_potato_salad recipeIngredient "1/2 teaspoon celery seed" cookbook:grammy's_potato_salad recipeIngredient "1/4 cup sweet pickle juice (from jar of pickles)" cookbook:grammy's_potato_salad recipeIngredient "1 medium onion, minced" cookbook:grammy's_potato_salad recipeIngredient "1 tablespoon dried parsley" cookbook:grammy's_potato_salad recipeIngredient "3/4 cup mayonnaise" cookbook:grammy's_potato_salad recipeIngredient "3/4 tablespoon sugar" cookbook:grammy's_potato_salad recipeIngredient "3 hard boiled eggs, chopped" cookbook:grammy's_potato_salad recipeIngredient "3 pounds California long white potatoes" cookbook:grammy's_potato_salad recipeIngredient "paprika" cookbook:grammy's_potato_salad recipeIngredient "pepper" cookbook:grammy's_potato_salad recipeIngredient "salt" cookbook:grammy's_potato_salad recipeInstructions ["Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.","Peel the potatoes by scraping them lightly with a knife and cut them into 1\/2 inch (1.25 cm) cubes.","Place potatoes in a large bowl and let them come to room temperature.","In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.","Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.","Add salt and pepper to taste. Stir lightly to combine.","Place in large serving bowl and sprinkle with paprika.","Cover and refrigerate until ready to serve."] cookbook:grammy's_potato_salad type cookbook:recipes cookbook:grammy\'s_potato_salad type cookbook:recipes cookbook:grammy's_potato_salad url https://en.wikibooks.org/wiki/Cookbook:Grammy's_Potato_Salad cookbook:gram name "G" cookbook:gram name "Gram" cookbook:gram name "Grams" cookbook:gram url https://en.wikibooks.org/wiki/Cookbook:G cookbook:gram url https://en.wikibooks.org/wiki/Cookbook:Gram cookbook:gram url https://en.wikibooks.org/wiki/Cookbook:Grams cookbook:grandma's_pie_crust label "grandma's pie crust" cookbook:grandma's_pie_crust name "Grandma's Pie Crust" cookbook:grandma's_pie_crust recipeCategory category:baking_recipes cookbook:grandma's_pie_crust recipeCategory category:dessert_recipes cookbook:grandma's_pie_crust recipeCategory category:pastry_recipes cookbook:grandma's_pie_crust recipeCategory category:recipes_with_metric_units cookbook:grandma's_pie_crust recipeCategory category:vegetarian_recipes cookbook:grandma's_pie_crust recipeEquipment cookbook:pastry_blender cookbook:grandma's_pie_crust recipeFoodstuff cookbook:egg cookbook:grandma's_pie_crust recipeFoodstuff cookbook:flour cookbook:grandma's_pie_crust recipeFoodstuff cookbook:legumes cookbook:grandma's_pie_crust recipeFoodstuff cookbook:pea cookbook:grandma's_pie_crust recipeFoodstuff cookbook:rice cookbook:grandma's_pie_crust recipeFoodstuff cookbook:salt cookbook:grandma's_pie_crust recipeFoodstuff cookbook:shortening cookbook:grandma's_pie_crust recipeFoodstuff cookbook:vinegar cookbook:grandma's_pie_crust recipeIngredient "1 egg" cookbook:grandma's_pie_crust recipeIngredient "230 ml (1 cup) all purpose flour" cookbook:grandma's_pie_crust recipeIngredient "2 ml (1/2 teaspoon) distilled white vinegar" cookbook:grandma's_pie_crust recipeIngredient "2 ml (1/2 teaspoon) salt" cookbook:grandma's_pie_crust recipeIngredient "30 ml (2 tablespoons) cold water" cookbook:grandma's_pie_crust recipeIngredient "50 ml (10 teaspoons) solid vegetable shortening" cookbook:grandma's_pie_crust recipeInstructions ["Mix flour and salt. Cut shortening into the flour\/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.","In separate bowl, whisk the egg, vinegar and water until well mixed.","Drizzle water\/egg mixture into flour mixture. Stir with fork, stir until dough is formed.","Gather dough into a ball, flatten into a 10 cm (4 inch) wide disk. Wrap in plastic, and refrigerate 30 minutes.","Roll dough into 20 cm (9 inch) circle and place in a 20 cm (9 inch) pie pan.","Line the unbaked pie shell with foil or parchment paper, fill with dried beans or rice.","Bake at 220 \u00b0C (425 \u00b0F) until light golden brown (about 15 - 18 minutes).","Cool before filling.","Banana Cream Pie"] cookbook:grandma's_pie_crust type cookbook:recipes cookbook:grandma\'s_pie_crust type cookbook:recipes cookbook:grandma's_pie_crust url https://en.wikibooks.org/wiki/Cookbook:Grandma's_Pie_Crust cookbook:grandmother_grout's_cake name "Grandmother Grout's Cake" cookbook:grandmother_grout's_cake recipeCategory category:baking_recipes cookbook:grandmother_grout's_cake recipeCategory category:cake_recipes cookbook:grandmother_grout's_cake recipeCategory category:dessert_recipes cookbook:grandmother_grout's_cake recipeCategory category:recipes_with_metric_units cookbook:grandmother_grout's_cake recipeIngredient "1 1/2 cup flour" cookbook:grandmother_grout's_cake recipeIngredient "1 cup sugar" cookbook:grandmother_grout's_cake recipeIngredient "1 egg" cookbook:grandmother_grout's_cake recipeIngredient "1 tbsp butter" cookbook:grandmother_grout's_cake recipeIngredient "1 tsp. baking powder" cookbook:grandmother_grout's_cake recipeIngredient "3/4 cup milk" cookbook:grandmother_grout's_cake recipeIngredient "Pinch salt" cookbook:grandmother_grout's_cake recipeInstructions ["Cream together the butter, sugar, baking powder, salt and flour","Add the milk","Beat the egg and fold in.","Bake in two 8 inch layer (20 cm) pans about 20-25 minutes at about 350F (175C)."] cookbook:grandmother_grout's_cake type cookbook:recipes cookbook:grandmother_grout\'s_cake type cookbook:recipes cookbook:grandmother_grout's_cake url https://en.wikibooks.org/wiki/Cookbook:Grandmother_Grout's_Cake cookbook:grand_union_bacon label "grand union bacon" cookbook:grand_union_bacon name "Grand Union Bacon" cookbook:grand_union_bacon recipeCategory category:bacon_recipes cookbook:grand_union_bacon recipeCategory category:breakfast_recipes cookbook:grand_union_bacon recipeCategory category:egg_recipes cookbook:grand_union_bacon recipeCategory category:pan_fried_recipes cookbook:grand_union_bacon recipeFoodstuff cookbook:bacon cookbook:grand_union_bacon recipeFoodstuff cookbook:butter cookbook:grand_union_bacon recipeFoodstuff cookbook:cracker cookbook:grand_union_bacon recipeFoodstuff cookbook:egg cookbook:grand_union_bacon recipeFoodstuff cookbook:tabasco_sauce cookbook:grand_union_bacon recipeIngredient "3 drops Tabasco sauce" cookbook:grand_union_bacon recipeIngredient "bacon strips (very thin and lean)" cookbook:grand_union_bacon recipeIngredient "butter" cookbook:grand_union_bacon recipeIngredient "cracker dust" cookbook:grand_union_bacon recipeIngredient "one egg" cookbook:grand_union_bacon recipeInstructions ["Beat the egg with the Tabasco sauce.","Dip bacon in the egg mixture, and roll in cracker dust.","Put butter in a frying pan over medium heat. When pan is well heated, put in the bacon. Fry until golden brown.","Flip bacon over, cook other side, and serve on a napkin."] cookbook:grand_union_bacon type cookbook:recipes cookbook:grand_union_bacon url https://en.wikibooks.org/wiki/Cookbook:Grand_Union_Bacon cookbook:granizado_de_límon label "granizado de límon (lemon granita)" cookbook:grannie_gilbert's_sugar_cookies difficulty 1 cookbook:grannie_gilbert's_sugar_cookies label "grannie gilbert's sugar cookies" cookbook:grannie_gilbert's_sugar_cookies label "sugar cookies, grannie gilbert's" cookbook:grannie_gilbert's_sugar_cookies name "Grannie Gilbert's Sugar Cookies" cookbook:grannie_gilbert's_sugar_cookies recipeCategory category:baking_recipes cookbook:grannie_gilbert's_sugar_cookies recipeCategory category:canadian_recipes cookbook:grannie_gilbert\'s_sugar_cookies recipeCategory category:canadian_recipes cookbook:grannie_gilbert's_sugar_cookies recipeCategory category:cookie_recipes cookbook:grannie_gilbert\'s_sugar_cookies recipeCategory category:cookie_recipes cookbook:grannie_gilbert\'s_sugar_cookies recipeCategory category:very_easy_recipes cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:baking_powder cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:butter cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:chocolate cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:egg cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:flour cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:salt cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:shortening cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:sugar cookbook:grannie_gilbert's_sugar_cookies recipeFoodstuff cookbook:vanilla cookbook:grannie_gilbert's_sugar_cookies recipeIngredient "1 cup (200 g) of sugar" cookbook:grannie_gilbert's_sugar_cookies recipeIngredient "1 cup (230 g) of shortening/butter" cookbook:grannie_gilbert's_sugar_cookies recipeIngredient "2-3 cups (250-375 g) of flour" cookbook:grannie_gilbert's_sugar_cookies recipeIngredient "2 teaspoons (10 g) of baking powder" cookbook:grannie_gilbert's_sugar_cookies recipeIngredient "3 eggs" cookbook:grannie_gilbert's_sugar_cookies recipeIngredient "a pinch of salt" cookbook:grannie_gilbert's_sugar_cookies recipeIngredient "vanilla" cookbook:grannie_gilbert's_sugar_cookies recipeInstructions ["In a large bowl beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. Soften the butter before hand if you must by heating it a little.","The shortening\/egg mixture should be loose, add the sugar, mix well then add the salt to the liquid mixture.","Add the baking powder then slowly add the flour as needed to reach a proper doughy state, you may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.","Make balls and place onto a pan then into an oven heated to 175\u00b0C (350\u00b0F) and let bake for between 15-20 minutes."] cookbook:grannie_gilbert's_sugar_cookies recipeNotes "* Feel free to switch out half the sugar with another sweet item, like honey. * Using three tablespoons of cocoa powder one can get a slight chocolate flavour to the cookie, without being overtly chocolatey. * Try adding chocolate chips to it. " cookbook:grannie_gilbert's_sugar_cookies recipeYield 12-18 cookies cookbook:grannie_gilbert's_sugar_cookies totalTime "20 minutes" cookbook:grannie_gilbert's_sugar_cookies type cookbook:recipes cookbook:grannie_gilbert\'s_sugar_cookies type cookbook:recipes cookbook:grannie_gilbert's_sugar_cookies url https://en.wikibooks.org/wiki/Cookbook:Grannie_Gilbert's_Sugar_Cookies cookbook:granola_bar label "granola bar" cookbook:granola_bars label "granola bars" cookbook:granola_bars name "Granola Bars" cookbook:granola_bars recipeCategory category:baking_recipes cookbook:granola_bars recipeCategory category:chocolate_recipes cookbook:granola_bars recipeCategory category:confectionery cookbook:granola_bars recipeCategory category:oat_recipes cookbook:granola_bars recipeCategory category:recipes_with_metric_units cookbook:granola_bars recipeCategory category:snacks_recipes cookbook:granola_bars recipeFoodstuff cookbook:butter cookbook:granola_bars recipeFoodstuff cookbook:egg cookbook:granola_bars recipeFoodstuff cookbook:margarine cookbook:granola_bars recipeFoodstuff cookbook:oats cookbook:granola_bars recipeFoodstuff cookbook:sugar cookbook:granola_bars recipeFoodstuff cookbook:vanilla cookbook:granola_bars recipeIngredient "1/2 cup (120g) of soft butter or margarine" cookbook:granola_bars recipeIngredient "1/2 teaspoon vanilla" cookbook:granola_bars recipeIngredient "1/3 cup (80ml) of corn syrup" cookbook:granola_bars recipeIngredient "1 cup (240g) of chocolate chips" cookbook:granola_bars recipeIngredient "1 egg" cookbook:granola_bars recipeIngredient "3 1/2 cups (900g) of uncooked oats" cookbook:granola_bars recipeIngredient "3/4 cup (180g) of brown sugar" cookbook:granola_bars recipeInstructions ["Preheat oven to 350\u00b0 F (180c).","Grease 13 x 9" (30cm x 23cm) baking pan.","Combine butter, sugar and corn syrup.","Blend in egg and vanilla.","Add oats and chocolate chips.","Bake 20 - 22 minutes.","Let cool and enjoy."] cookbook:granola_bars type cookbook:confectionery cookbook:granola_bars type cookbook:recipes cookbook:granola_bars url https://en.wikibooks.org/wiki/Cookbook:Granola_Bars cookbook:granola label "granola" cookbook:granulated_sugar label "granulated sugar" cookbook:granulated_sugar label "granulated white sugar" cookbook:granulated_sugar label "sugar" cookbook:granulated_sugar name "Granulated Sugar" cookbook:granulated_sugar recipeCategory category:sweeteners cookbook:granulated_sugar type cookbook:ingredients cookbook:granulated_sugar url https://en.wikibooks.org/wiki/Cookbook:Granulated_Sugar cookbook:grapefruit label "grapefruit" cookbook:grapefruit label "grapefruit juice" cookbook:grapefruit name "Grapefruit" cookbook:grapefruit_spoon label "grapefruit spoon" cookbook:grapefruit type cookbook:fruits cookbook:grapefruit type cookbook:ingredients cookbook:grapefruit url https://en.wikibooks.org/wiki/Cookbook:Grapefruit cookbook:grape label "grape" cookbook:grape label "grape leaves" cookbook:grape label "grapes" cookbook:grape label "vine" cookbook:grape_lassi difficulty 2 cookbook:grape_lassi label "grape lassi" cookbook:grape_lassi name "Grape Lassi" cookbook:grape_lassi recipeCategory category:beverages cookbook:grape_lassi recipeCategory category:easy_recipes cookbook:grape_lassi recipeCategory category:recipes_with_metric_units cookbook:grape_lassi recipeFoodstuff cookbook:grape cookbook:grape_lassi recipeFoodstuff cookbook:milk cookbook:grape_lassi recipeFoodstuff cookbook:sugar cookbook:grape_lassi recipeIngredient "1 cup fresh curd" cookbook:grape_lassi recipeIngredient "1 cup milk" cookbook:grape_lassi recipeIngredient "1 tbsp salt" cookbook:grape_lassi recipeIngredient "2 cup black grapes" cookbook:grape_lassi recipeIngredient "4 tbsp sugar" cookbook:grape_lassi recipeIngredient "6 ice cubes" cookbook:grape_lassi recipeInstructions ["Blend black grapes + sugar + curd + milk + salt in a liquidizer.","Crush ice-cubes, divide it into 4 portion and put into 4 glasses.","Pour the lassi over the ice cubes.","Serve chilled."] cookbook:grape_lassi recipeYield 4 cookbook:grape_lassi totalTime "15 minutes" cookbook:grape_lassi type cookbook:recipes cookbook:grape_lassi url https://en.wikibooks.org/wiki/Cookbook:Grape_Lassi cookbook:grape name "Grape" cookbook:grape_pie label "grape pie" cookbook:grape_seed_oil label "grape seed oil" cookbook:grape_seed_oil label "grapeseed oil" cookbook:grape_seed_oil name "Grape Seed Oil" cookbook:grape_seed_oil recipeCategory category:fats_and_oils cookbook:grape_seed_oil type cookbook:fats_and_oils cookbook:grape_seed_oil type cookbook:ingredients cookbook:grape_seed_oil url https://en.wikibooks.org/wiki/Cookbook:Grape_Seed_Oil cookbook:grape type cookbook:fruits cookbook:grape type cookbook:ingredients cookbook:grape url https://en.wikibooks.org/wiki/Cookbook:Grape cookbook:grass_jelly label "grass jelly" cookbook:grate label "grated" cookbook:grater label "cheese grater" cookbook:grater label "grate" cookbook:grater label "grated" cookbook:grater label "grater" cookbook:grater label "micro plane" cookbook:grater label "microplane" cookbook:grater label "shredding" cookbook:grater name "Grater" cookbook:grater type cookbook:cookbook/equipment cookbook:grater url https://en.wikibooks.org/wiki/Cookbook:Grater cookbook:gravlax difficulty 2 cookbook:gravlax label "gravad" cookbook:gravlax label "gravlax" cookbook:gravlax name "Gravlax" cookbook:gravlax name "Pickled Salmon" cookbook:gravlax recipeCategory category:appetizer_recipes cookbook:gravlax recipeCategory category:easy_recipes cookbook:gravlax recipeCategory category:recipes_with_images cookbook:gravlax recipeCategory category:recipes_with_metric_units cookbook:gravlax recipeCategory category:salmon_recipes cookbook:gravlax recipeCategory category:seafood_recipes cookbook:gravlax recipeCategory category:swedish_recipes cookbook:gravlax recipeCuisine cookbook:cuisine_of_sweden cookbook:gravlax recipeFoodstuff cookbook:dill cookbook:gravlax recipeFoodstuff cookbook:juniper_berry cookbook:gravlax recipeFoodstuff cookbook:pepper cookbook:gravlax recipeFoodstuff cookbook:salmon cookbook:gravlax recipeFoodstuff cookbook:salt cookbook:gravlax recipeFoodstuff cookbook:sugar cookbook:gravlax recipeIngredient "20-40 g (0.75 to 1.5 oz.) of dill" cookbook:gravlax recipeIngredient "30 cl (1 1/4 cups) of gin (optional)" cookbook:gravlax recipeIngredient "30 ml (2 Tbs) of salt" cookbook:gravlax recipeIngredient "30 ml (2 Tbs) of sugar" cookbook:gravlax recipeIngredient "45 ml (3 Tbs) of juniper berries" cookbook:gravlax recipeIngredient "5 ml (1 tsp) of whole or crushed white pepper seeds" cookbook:gravlax recipeIngredient "8 hg (1.75 lb) of fresh salmon file" cookbook:gravlax recipeYield 4-6 cookbook:gravlax_sause label "gravlax sause" cookbook:gravlax totalTime "10 days" cookbook:gravlax type cookbook:recipes cookbook:gravlax url https://en.wikibooks.org/wiki/Cookbook:Gravlax cookbook:gravlax url https://en.wikibooks.org/wiki/Cookbook:Pickled_Salmon cookbook:gravy label "gravies" cookbook:gravy label "gravy" cookbook:gravy_ladle label "gravy ladle" cookbook:gravy name "Gravy" cookbook:gravy url https://en.wikibooks.org/wiki/Cookbook:Gravy cookbook:greece type cookbook:cuisines cookbook:greece type cookbook:cuisines_by_country cookbook:greek_chicken_wrap name "Greek Chicken Wrap" cookbook:greek_chicken_wrap recipeCategory category:cheese_recipes cookbook:greek_chicken_wrap recipeCategory category:chicken_recipes cookbook:greek_chicken_wrap recipeCategory category:greek_recipes cookbook:greek_chicken_wrap recipeCategory category:main_course_recipes cookbook:greek_chicken_wrap recipeCategory category:tortilla_recipes cookbook:greek_chicken_wrap recipeCuisine cookbook:cuisine_of_greece cookbook:greek_chicken_wrap recipeIngredient "1/2 cup fresh oregano, finely chopped" cookbook:greek_chicken_wrap recipeIngredient "1/2 cup Greek Yogurt Sauce" cookbook:greek_chicken_wrap recipeIngredient "2 1/2 cups crumbled feta cheese" cookbook:greek_chicken_wrap recipeIngredient "2 cups shredded cooked chicken" cookbook:greek_chicken_wrap recipeIngredient "4 flour tortillas" cookbook:greek_chicken_wrap recipeIngredient "Olive oil" cookbook:greek_chicken_wrap recipeInstructions ["Combine feta, chicken, yogurt, and oregano. Set aside.","Brush one side of each tortilla with olive oil. Add a 1\/4 of chicken mixture and roll the longer side up.","Repeat until all tortillas have been rolled. Sprinkle with additional chopped oregano and serve cold as a snack."] cookbook:greek_chicken_wrap type cookbook:recipes cookbook:greek_chicken_wrap url https://en.wikibooks.org/wiki/Cookbook:Greek_Chicken_Wrap cookbook:greek_moussaka label "greek moussaka" cookbook:greek_moussaka name "Greek Moussaka" cookbook:greek_moussaka recipeCategory category:baked_recipes cookbook:greek_moussaka recipeCategory category:cheese_recipes cookbook:greek_moussaka recipeCategory category:eggplant_recipes cookbook:greek_moussaka recipeCategory category:greek_recipes cookbook:greek_moussaka recipeCategory category:ground_beef_recipes cookbook:greek_moussaka recipeCategory category:main_course_recipes cookbook:greek_moussaka recipeCategory category:recipes_with_metric_units cookbook:greek_moussaka recipeCategory category:sauce_recipes cookbook:greek_moussaka recipeCategory category:side_dish_recipes cookbook:greek_moussaka recipeCuisine cookbook:cuisine_of_greece cookbook:greek_moussaka recipeIngredient "1 large eggplant (aubergine)" cookbook:greek_moussaka recipeIngredient "Greek olive oil" cookbook:greek_moussaka recipeIngredient "Salt" cookbook:greek_moussaka type cookbook:recipes cookbook:greek_moussaka url https://en.wikibooks.org/wiki/Cookbook:Greek_Moussaka cookbook:greek_omelet label "greek omelet" cookbook:greek_omelet name "Greek Omelet" cookbook:greek_omelet recipeCategory category:easy_recipes cookbook:greek_omelet recipeCategory category:egg_recipes cookbook:greek_omelet recipeCategory category:omelet_recipes cookbook:greek_omelet recipeCategory category:recipes_without_cooking_time cookbook:greek_omelet recipeCategory category:recipes_without_servings cookbook:greek_omelet recipeFoodstuff cookbook:egg cookbook:greek_omelet recipeFoodstuff cookbook:milk cookbook:greek_omelet recipeFoodstuff cookbook:nutmeg cookbook:greek_omelet recipeFoodstuff cookbook:salt cookbook:greek_omelet recipeFoodstuff cookbook:tomato cookbook:greek_omelet recipeIngredient "a little milk," cookbook:greek_omelet recipeIngredient "crumbled feta cheese and/or fresh mozzarella" cookbook:greek_omelet recipeIngredient "eggs," cookbook:greek_omelet recipeIngredient "English cucumbers and/or cucumber sauce" cookbook:greek_omelet recipeIngredient "fresh roma tomatoes" cookbook:greek_omelet recipeIngredient "gyro meat (or other lamb product)" cookbook:greek_omelet recipeIngredient "red onions" cookbook:greek_omelet recipeIngredient "salt" cookbook:greek_omelet recipeIngredient "some nutmeg" cookbook:greek_omelet recipeIngredient "white pepper (to create the shell of the omelet)" cookbook:greek_omelet type cookbook:recipes cookbook:greek_omelet url https://en.wikibooks.org/wiki/Cookbook:Greek_Omelet cookbook:greek_salad label "greek salad" cookbook:greek_salad name "Greek Salad" cookbook:greek_salad recipeCategory category:salad_recipes cookbook:greek_salad recipeFoodstuff cookbook:caper cookbook:greek_salad recipeFoodstuff cookbook:cucumber cookbook:greek_salad recipeFoodstuff cookbook:egg cookbook:greek_salad recipeFoodstuff cookbook:feta_cheese cookbook:greek_salad recipeFoodstuff cookbook:olive cookbook:greek_salad recipeFoodstuff cookbook:olive_oil cookbook:greek_salad recipeFoodstuff cookbook:onion cookbook:greek_salad recipeFoodstuff cookbook:oregano cookbook:greek_salad recipeFoodstuff cookbook:pepper cookbook:greek_salad recipeFoodstuff cookbook:salt cookbook:greek_salad recipeFoodstuff cookbook:tomato cookbook:greek_salad recipeIngredient "Caper (seeds and or stalks )" cookbook:greek_salad recipeIngredient "Cucumber" cookbook:greek_salad recipeIngredient "Extra-virgin or virgin olive oil" cookbook:greek_salad recipeIngredient "Feta cheese" cookbook:greek_salad recipeIngredient "Greek olives" cookbook:greek_salad recipeIngredient "Green Peppers" cookbook:greek_salad recipeIngredient "Oregano" cookbook:greek_salad recipeIngredient "Red or white onions" cookbook:greek_salad recipeIngredient "Red tomatoes" cookbook:greek_salad recipeIngredient "Rusk crumbs" cookbook:greek_salad recipeIngredient "Salt" cookbook:greek_salad recipeIngredient "Sliced boiled Eggs" cookbook:greek_salad recipeInstructions ["Chop the tomatoes into non trivial pieces. Also slice the cucumbers and the onions in rings. Cut the onions rings in half.","Cut the green peppers into small pieces and pour all chopped ingredients and olives into a deep bowl. #Add enough olive oil, vinegar or lemon juice and salt to taste. Mix the ingredients for half a minute. Then place a feta cheese slice on top and season with a splash of olive oil. Finally, you may pour a sprig of oregano on top."] cookbook:greek_salad type cookbook:recipes cookbook:greek_salad url https://en.wikibooks.org/wiki/Cookbook:Greek_Salad cookbook:greek-style_grilled_chicken name "Greek-Style Grilled Chicken" cookbook:greek-style_grilled_chicken recipeCategory category:chicken_recipes cookbook:greek-style_grilled_chicken recipeCategory category:greek_recipes cookbook:greek-style_grilled_chicken recipeCategory category:grilled_recipes cookbook:greek-style_grilled_chicken recipeCategory category:main_course_recipes cookbook:greek-style_grilled_chicken recipeCategory category:spice_mix_recipes cookbook:greek-style_grilled_chicken recipeCuisine cookbook:cuisine_of_greece cookbook:greek-style_grilled_chicken recipeIngredient "1 (3-4 pound) broiler/fryer chicken, cut into serving pieces" cookbook:greek-style_grilled_chicken recipeIngredient "1 tbsp dried mint flakes" cookbook:greek-style_grilled_chicken recipeIngredient "1 tbsp dried oregano" cookbook:greek-style_grilled_chicken recipeIngredient "1 tbsp dried thyme" cookbook:greek-style_grilled_chicken recipeIngredient "1 tbsp garlic powder" cookbook:greek-style_grilled_chicken recipeIngredient "2 tsp dried rosemary" cookbook:greek-style_grilled_chicken recipeIngredient "Extra-virgin olive oil" cookbook:greek-style_grilled_chicken recipeIngredient "Salt and freshly ground black pepper" cookbook:greek-style_grilled_chicken recipeInstructions ["Brush chicken pieces with olive oil. Set aside.","Combine remaining ingredients and rub into chicken. Refrigerate for at least 1 hour.","Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around bottom of grill and reapply the grate.","Add chicken and cook, turning often, until internal temperature of the breast is 165 degrees F, and the thigh is 170 degrees F.","Remove to a plate and cover with foil. Let rest 10 minutes before serving warm."] cookbook:greek-style_grilled_chicken type cookbook:recipes cookbook:greek-style_grilled_chicken url https://en.wikibooks.org/wiki/Cookbook:Greek-Style_Grilled_Chicken cookbook:greek_yogurt_sauce label "greek yogurt sauce" cookbook:greek_yogurt_sauce name "Greek Yogurt Sauce" cookbook:greek_yogurt_sauce recipeCategory category:greek_recipes cookbook:greek_yogurt_sauce recipeCategory category:lemon_recipes cookbook:greek_yogurt_sauce recipeCategory category:sauce_recipes cookbook:greek_yogurt_sauce recipeCategory category:yogurt_recipes cookbook:greek_yogurt_sauce recipeCuisine cookbook:cuisine_of_greece cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:garlic cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:lemon cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:olive_oil cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:onion cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:oregano cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:parsley cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:pepper cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:rosemary cookbook:greek_yogurt_sauce recipeFoodstuff cookbook:yogurt cookbook:greek_yogurt_sauce recipeIngredient "1 1/2 cups plain yogurt" cookbook:greek_yogurt_sauce recipeIngredient "1 1/2 tsp fresh rosemary, finely chopped" cookbook:greek_yogurt_sauce recipeIngredient "1/4 cup extra-virgin olive oil" cookbook:greek_yogurt_sauce recipeIngredient "1/4 cup freshly squeezed lemon juice" cookbook:greek_yogurt_sauce recipeIngredient "1/4 small red onion, finely diced" cookbook:greek_yogurt_sauce recipeIngredient "1 tbs minced garlic" cookbook:greek_yogurt_sauce recipeIngredient "2 tbs dried oregano" cookbook:greek_yogurt_sauce recipeIngredient "2 tbs flat-leaf parsley, finely chopped" cookbook:greek_yogurt_sauce recipeIngredient "Salt and freshly ground black pepper, to taste" cookbook:greek_yogurt_sauce recipeInstructions ["Pulse all ingredients in a food processor until relatively smooth. Pour into your dipping bowl and serve with a Greek-style dish."] cookbook:greek_yogurt_sauce type cookbook:recipes cookbook:greek_yogurt_sauce url https://en.wikibooks.org/wiki/Cookbook:Greek_Yogurt_Sauce cookbook:green_bean_casserole difficulty 2 cookbook:green_bean_casserole_ii difficulty 2 cookbook:green_bean_casserole_ii name "Green Bean Casserole II" cookbook:green_bean_casserole_ii recipeCategory category:american_recipes cookbook:green_bean_casserole_ii recipeCategory category:baked_recipes cookbook:green_bean_casserole_ii recipeCategory category:bean_recipes cookbook:green_bean_casserole_ii recipeCategory category:casserole_recipes cookbook:green_bean_casserole_ii recipeCategory category:dairy_recipes cookbook:green_bean_casserole_ii recipeCategory category:easy_recipes cookbook:green_bean_casserole_ii recipeCategory category:side_dish_recipes cookbook:green_bean_casserole_ii recipeCuisine cookbook:cuisine_of_the_united_states cookbook:green_bean_casserole_ii recipeCuisine cookbook:louisiana_creole_cuisine cookbook:green_bean_casserole_ii recipeCuisine cookbook:new_england_cuisine cookbook:green_bean_casserole_ii recipeFoodstuff cookbook:cheddar_cheese cookbook:green_bean_casserole_ii recipeFoodstuff cookbook:green_bean cookbook:green_bean_casserole_ii recipeFoodstuff cookbook:milk cookbook:green_bean_casserole_ii recipeFoodstuff cookbook:pepper cookbook:green_bean_casserole_ii recipeFoodstuff cookbook:soy_sauce cookbook:green_bean_casserole_ii recipeIngredient "¼ teaspoon pepper" cookbook:green_bean_casserole_ii recipeIngredient "1 cup milk" cookbook:green_bean_casserole_ii recipeIngredient "1 teaspoon soy sauce" cookbook:green_bean_casserole_ii recipeIngredient "2 cans cream of mushroom soup" cookbook:green_bean_casserole_ii recipeIngredient "2⅔ cups French fried onions" cookbook:green_bean_casserole_ii recipeIngredient "8 cups cooked cut green beans" cookbook:green_bean_casserole_ii recipeInstructions ["Preheat oven to 350\u00b0F.","Stir soup, milk, soy sauce, pepper, beans, and 1\u2153 cups onions in a 3-quart casserole.","Bake at 350\u00b0F for 25 minutes or until hot.","Top with remaining onions.","Stir in \u00bd cup chopped red pepper with the soup.","Stir in \u00bd cup shredded cheddar cheese with the soup, and omit the soy sauce."] cookbook:green_bean_casserole_ii recipeYield 12 cookbook:green_bean_casserole_ii totalTime "prep 10 minutes<br>bake 25" cookbook:green_bean_casserole_ii type cookbook:recipes cookbook:green_bean_casserole_ii url https://en.wikibooks.org/wiki/Cookbook:Green_Bean_Casserole_II cookbook:green_bean_casserole name "Green bean casserole" cookbook:green_bean_casserole name "Green Bean Casserole" cookbook:green_bean_casserole recipeCategory category:american_recipes cookbook:green_bean_casserole recipeCategory category:baked_recipes cookbook:green_bean_casserole recipeCategory category:bean_recipes cookbook:green_bean_casserole recipeCategory category:casserole_recipes cookbook:green_bean_casserole recipeCategory category:dairy_recipes cookbook:green_bean_casserole recipeCategory category:easy_recipes cookbook:green_bean_casserole recipeCategory category:midwestern_u.s._recipes cookbook:green_bean_casserole recipeCategory category:recipes_with_images cookbook:green_bean_casserole recipeCategory category:side_dish_recipes cookbook:green_bean_casserole recipeCategory category:vegetarian_recipes cookbook:green_bean_casserole recipeCookingTechnique cookbook:baking cookbook:green_bean_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:green_bean_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:green_bean_casserole recipeCuisine cookbook:midwestern_cuisine cookbook:green_bean_casserole recipeCuisine cookbook:new_england_cuisine cookbook:green_bean_casserole recipeEquipment cookbook:oven cookbook:green_bean_casserole recipeFoodstuff cookbook:bell_pepper cookbook:green_bean_casserole recipeFoodstuff cookbook:cheese cookbook:green_bean_casserole recipeFoodstuff cookbook:green_bean cookbook:green_bean_casserole recipeFoodstuff cookbook:milk cookbook:green_bean_casserole recipeFoodstuff cookbook:mushroom cookbook:green_bean_casserole recipeFoodstuff cookbook:onion cookbook:green_bean_casserole recipeFoodstuff cookbook:pepper cookbook:green_bean_casserole recipeFoodstuff cookbook:pimento cookbook:green_bean_casserole recipeFoodstuff cookbook:soy_sauce cookbook:green_bean_casserole recipeIngredient "¼ teaspoon ground black pepper" cookbook:green_bean_casserole recipeIngredient "1 can (10¾ ounces) condensed cream of mushroom soup" cookbook:green_bean_casserole recipeIngredient "1 can (approx. 14.5 ounces) French-style green beans, drained" cookbook:green_bean_casserole recipeIngredient "1 can or jar (approx. 15 ounces) small whole onions, drained" cookbook:green_bean_casserole recipeIngredient "1 cup milk" cookbook:green_bean_casserole recipeIngredient "2 10¾-ounce cans cream of mushroom soup" cookbook:green_bean_casserole recipeIngredient "2⅔ cups (canned) French fried onions, divided into 2 equal portions" cookbook:green_bean_casserole recipeIngredient "2 Tablespoons diced drained pimiento" cookbook:green_bean_casserole recipeIngredient "2 teaspoons soy sauce" cookbook:green_bean_casserole recipeIngredient "8 cups cooked green beans" cookbook:green_bean_casserole recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C).","Stir beans, milk, \u00bd of onions, pepper, soup, and soy sauce in a 3-quart casserole.","Bake until hot, about 25 minutes.","Sprinkle top with rest of onions.","Bake another 5 minutes."] cookbook:green_bean_casserole recipeNotes "* Cream of mushroom soup may be regular or reduced sodium. * Other cream soups such as cream of onion or potato may be used. * If you love cheese, substitute \u00bd cup shredded cheese for the soy sauce. * \u00bd cup of chopped red bell peppers will make it very colorful. " cookbook:green_bean_casserole recipeYield 4 cookbook:green_bean_casserole totalTime "45 minutes" cookbook:green_bean_casserole type cookbook:recipes cookbook:green_bean_casserole url https://en.wikibooks.org/wiki/Cookbook:Green_bean_casserole cookbook:green_bean_casserole url https://en.wikibooks.org/wiki/Cookbook:Green_Bean_Casserole cookbook:green_bean label "bean" cookbook:green_bean label "frozen green beans" cookbook:green_bean label "green bean" cookbook:green_bean label "green beans" cookbook:green_bean label "pole beans" cookbook:green_bean name "Green bean" cookbook:green_bean name "Green Bean" cookbook:green_bean name "Green beans" cookbook:green_bean name "Green Beans" cookbook:green_bean name "Snap bean" cookbook:green_bean name "Snap Bean" cookbook:green_bean name "Snap beans" cookbook:green_bean name "Snap Beans" cookbook:green_bean name "String bean" cookbook:green_bean name "String Bean" cookbook:green_bean name "String beans" cookbook:green_bean name "String Beans" cookbook:green_bean recipeCategory category:featured_ingredients cookbook:green_beans_with_tomato_and_onion_(boranija) difficulty 2 cookbook:green_beans_with_tomato_and_onion_(boranija) label "boranija" cookbook:green_beans_with_tomato_and_onion_(boranija) name "Boranija" cookbook:green_beans_with_tomato_and_onion_(boranija) name "Boranije" cookbook:green_beans_with_tomato_and_onion_(boranija) name "Green Beans with Tomato and Onion (Boranija)" cookbook:green_beans_with_tomato_and_onion_(boranija) recipeCategory category:easy_recipes cookbook:green_beans_with_tomato_and_onion_(boranija) recipeCategory category:recipes_without_cooking_time cookbook:green_beans_with_tomato_and_onion_(boranija) recipeCategory category:recipes_without_servings cookbook:green_beans_with_tomato_and_onion_(boranija) recipeCategory category:serbian_recipes cookbook:green_beans_with_tomato_and_onion_(boranija) recipeCategory category:vegetarian_recipes cookbook:green_beans_with_tomato_and_onion_(boranija) recipeCuisine cookbook:cuisine_of_serbia cookbook:green_beans_with_tomato_and_onion_(boranija) recipeFoodstuff cookbook:garlic cookbook:green_beans_with_tomato_and_onion_(boranija) recipeFoodstuff cookbook:green_bean cookbook:green_beans_with_tomato_and_onion_(boranija) recipeFoodstuff cookbook:oil_and_fat cookbook:green_beans_with_tomato_and_onion_(boranija) recipeFoodstuff cookbook:onion cookbook:green_beans_with_tomato_and_onion_(boranija) recipeFoodstuff cookbook:tomato cookbook:green_beans_with_tomato_and_onion_(boranija) recipeFoodstuff cookbook:yogurt cookbook:green_beans_with_tomato_and_onion_(boranija) recipeIngredient "garlic" cookbook:green_beans_with_tomato_and_onion_(boranija) recipeIngredient "green beans" cookbook:green_beans_with_tomato_and_onion_(boranija) recipeIngredient "oil" cookbook:green_beans_with_tomato_and_onion_(boranija) recipeIngredient "onions" cookbook:green_beans_with_tomato_and_onion_(boranija) recipeIngredient "tomatoes" cookbook:green_beans_with_tomato_and_onion_(boranija) recipeIngredient "yoghurt" cookbook:green_beans_with_tomato_and_onion_(boranija) recipeInstructions ["Chop the onion in small parts and fry this in the oil.","Add the peeled tomato to this, and fry.","Add the beans and warm up all.","Add garlic just before serving.","On the table, finish with yoghurt."] cookbook:green_beans_with_tomato_and_onion_(boranija) recipeNotes "* You can use peeled tomato and broken beans from a can to make this dish fast, or use fresh ingredients for a more professional experience. * The best is to use thick yoghurt, like Greek yoghurt. " cookbook:green_beans_with_tomato_and_onion_(boranija) type cookbook:recipes cookbook:green_beans_with_tomato_and_onion_(boranija) url https://en.wikibooks.org/wiki/Cookbook:Boranija cookbook:green_beans_with_tomato_and_onion_(boranija) url https://en.wikibooks.org/wiki/Cookbook:Boranije cookbook:green_beans_with_tomato_and_onion_(boranija) url https://en.wikibooks.org/wiki/Cookbook:Green_Beans_with_Tomato_and_Onion_(Boranija) cookbook:green_bean type cookbook:featured_ingredients cookbook:green_bean type cookbook:ingredients cookbook:green_bean type cookbook:vegetable cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:Green_bean cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:Green_Bean cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:Green_beans cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:Green_Beans cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:Snap_bean cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:Snap_Bean cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:Snap_beans cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:Snap_Beans cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:String_bean cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:String_Bean cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:String_beans cookbook:green_bean url https://en.wikibooks.org/wiki/Cookbook:String_Beans cookbook:green_chicken_curry_with_coconut_milk difficulty 2 cookbook:green_chicken_curry_with_coconut_milk name "Green chicken curry with coconut milk" cookbook:green_chicken_curry_with_coconut_milk name "Green Chicken Curry with Coconut Milk" cookbook:green_chicken_curry_with_coconut_milk recipeCategory category:chicken_recipes cookbook:green_chicken_curry_with_coconut_milk recipeCategory category:curry_recipes cookbook:green_chicken_curry_with_coconut_milk recipeCategory category:easy_recipes cookbook:green_chicken_curry_with_coconut_milk recipeCategory category:main_course_recipes cookbook:green_chicken_curry_with_coconut_milk recipeCategory category:pan_fried_recipes cookbook:green_chicken_curry_with_coconut_milk recipeCategory category:stew_recipes cookbook:green_chicken_curry_with_coconut_milk recipeCategory category:thai_recipes cookbook:green_chicken_curry_with_coconut_milk recipeCuisine cookbook:cuisine_of_thailand cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "1-2 cans of coconut milk" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "1-5 pieces of lemongrass, coarsely cut" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "1 tbsp black peppercorns" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "1 tbsp fish sauce (can be left out)" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "2 big cloves of garlic" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "2 cm fresh ginger" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "2 green bell pepper" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "2 tbsp dried coriander seeds" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "3-4 big leeks (chop coarsely)" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "3 tbsp onion" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "850 g cubed chicken meat" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "basil" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "chili" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "for marinating the meat: garlic and soy sauce" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "fresh coriander" cookbook:green_chicken_curry_with_coconut_milk recipeIngredient "oil for frying" cookbook:green_chicken_curry_with_coconut_milk recipeInstructions ["Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk and let simmer 20-30 minutes with lid.","While waiting, marinate the meat: Crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Fry the meat with oil.","Finally add the meat cubes to the big pot and taste with basil, salt and fish sauce."] cookbook:green_chicken_curry_with_coconut_milk recipeYield 4-6 cookbook:green_chicken_curry_with_coconut_milk totalTime "60 minutes" cookbook:green_chicken_curry_with_coconut_milk type cookbook:recipes cookbook:green_chicken_curry_with_coconut_milk url https://en.wikibooks.org/wiki/Cookbook:Green_chicken_curry_with_coconut_milk cookbook:green_chicken_curry_with_coconut_milk url https://en.wikibooks.org/wiki/Cookbook:Green_Chicken_Curry_with_Coconut_Milk cookbook:green_chili_stew label "green chili stew" cookbook:green_chili_stew name "Green Chili Stew" cookbook:green_chili_stew recipeCategory category:beef_recipes cookbook:green_chili_stew recipeCategory category:chile_recipes cookbook:green_chili_stew recipeCategory category:chili_recipes cookbook:green_chili_stew recipeCategory category:corn_recipes cookbook:green_chili_stew recipeCategory category:potato_recipes cookbook:green_chili_stew recipeCategory category:stew_recipes cookbook:green_chili_stew recipeCategory category:tex-mex_recipes cookbook:green_chili_stew recipeIngredient "1/4 teaspoon dried oregano" cookbook:green_chili_stew recipeIngredient "1 can of corn (2 if desired)" cookbook:green_chili_stew recipeIngredient "1 chopped onion" cookbook:green_chili_stew recipeIngredient "1 cup of celery" cookbook:green_chili_stew recipeIngredient "2 minced cloves of garlic" cookbook:green_chili_stew recipeIngredient "2 peeled and dice potatoes" cookbook:green_chili_stew recipeIngredient "2 pounds cubed beef stew meat" cookbook:green_chili_stew recipeIngredient "2 tablespoons vegetable oil" cookbook:green_chili_stew recipeIngredient "3 to 4 cups water" cookbook:green_chili_stew recipeIngredient "6 green New Mexican roasted and peeled chiles" cookbook:green_chili_stew recipeInstructions ["Place the meat in a skillet and brown it in the oil, remove the meat and place it in a stock pot.","Put the onions in the skillet, and saut\u00e9 until they are browned.","Add the garlic and cook for an additional couple of minutes.","Remove them from the skillet and add to the meat.","Add all the remaining ingredients, and simmer for 1 to 2 hours or until the meat is very tender."] cookbook:green_chili_stew type cookbook:recipes cookbook:green_chili_stew url https://en.wikibooks.org/wiki/Cookbook:Green_Chili_Stew cookbook:green_curry_paste name "Green curry paste" cookbook:green_curry_paste name "Green Curry Paste" cookbook:green_curry_paste recipeCategory category:curry_recipes cookbook:green_curry_paste recipeCategory category:recipes_with_metric_units cookbook:green_curry_paste recipeCategory category:thai_recipes cookbook:green_curry_paste recipeCuisine cookbook:cuisine_of_thailand cookbook:green_curry_paste recipeIngredient "16 green (piri-piri) chilli-peppers, chopped" cookbook:green_curry_paste recipeIngredient "1 tablespoon caraway-seed" cookbook:green_curry_paste recipeIngredient "1 tablespoon coriander seed" cookbook:green_curry_paste recipeIngredient "1 tablespoon ginger root, grated" cookbook:green_curry_paste recipeIngredient "1 tablespoon nutmeg" cookbook:green_curry_paste recipeIngredient "1 tablespoon trassi" cookbook:green_curry_paste recipeIngredient "2 branches lemon grass, chopped" cookbook:green_curry_paste recipeIngredient "3 cloves garlic, pressed" cookbook:green_curry_paste recipeIngredient "3 scallions, chopped" cookbook:green_curry_paste recipeIngredient "3 tablespoons oil" cookbook:green_curry_paste recipeIngredient "4 whole cloves" cookbook:green_curry_paste recipeInstructions ["Grind the green chilli-peppers, garlic, lemon grass and scallions in a mortar.","Add the remaining ingredients except for the oil and keep grinding to a fluid paste.","Now add the oil.","Alternatively, add all ingredients to a mini food-processor or blender and process until smooth. Thin with water or oil as necessary.","Save in an airtight pot in the refrigerator for storage (lasts 1 month)."] cookbook:green_curry_paste type cookbook:recipes cookbook:green_curry_paste url https://en.wikibooks.org/wiki/Cookbook:Green_curry_paste cookbook:green_curry_paste url https://en.wikibooks.org/wiki/Cookbook:Green_Curry_Paste cookbook:green_eggs_and_ham name "Green eggs and ham" cookbook:green_eggs_and_ham name "Green Eggs and Ham" cookbook:green_eggs_and_ham recipeFoodstuff cookbook:bacon cookbook:green_eggs_and_ham recipeFoodstuff cookbook:egg cookbook:green_eggs_and_ham recipeIngredient "blue food color" cookbook:green_eggs_and_ham recipeIngredient "green food color" cookbook:green_eggs_and_ham recipeIngredient "one large raw bacon hock" cookbook:green_eggs_and_ham recipeIngredient "two eggs" cookbook:green_eggs_and_ham recipeInstructions ["Place the bacon hock in a pot of water. Add green food color (as much or as little as you like).*","Bring to the boil and simmer for 60-90 mins.","Remove the hock and let it cool a little.","Carefully remove the skin leaving the fat layer intact.","If the hock is the right degree of green, place on an oval platter. If not, return to pot and add color until the right degree is reached.","Remove and place on an oval platter.","Separate eggs.","Poach the egg yokes in water with blue food color.*","Poach the egg whites in uncolored water.","Place the egg whites on platter with hock.","Place the yokes on the whites.","Serve using a tri-pronged fork."] cookbook:green_eggs_and_ham type cookbook:recipes cookbook:green_eggs_and_ham url https://en.wikibooks.org/wiki/Cookbook:Green_eggs_and_ham cookbook:green_eggs_and_ham url https://en.wikibooks.org/wiki/Cookbook:Green_Eggs_and_Ham cookbook:green_fig_and_saltfish label "green fig (banana) and saltfish" cookbook:green_leaf_detoxifier difficulty 1 cookbook:green_leaf_detoxifier name "Green leaf detoxifier" cookbook:green_leaf_detoxifier name "Green Leaf Detoxifier" cookbook:green_leaf_detoxifier recipeCategory category:beverage_recipes cookbook:green_leaf_detoxifier recipeCategory category:chard_recipes cookbook:green_leaf_detoxifier recipeCategory category:collard_greens_recipes cookbook:green_leaf_detoxifier recipeCategory category:pineapple_recipes cookbook:green_leaf_detoxifier recipeCategory category:raw_recipes cookbook:green_leaf_detoxifier recipeCategory category:recipes_with_metric_units cookbook:green_leaf_detoxifier recipeCategory category:vegan_recipes cookbook:green_leaf_detoxifier recipeCategory category:vegetarian_recipes cookbook:green_leaf_detoxifier recipeCategory category:very_easy_recipes cookbook:green_leaf_detoxifier recipeCuisine cookbook:vegan_cuisine cookbook:green_leaf_detoxifier recipeFoodstuff cookbook:cilantro cookbook:green_leaf_detoxifier recipeFoodstuff cookbook:collard_greens cookbook:green_leaf_detoxifier recipeFoodstuff cookbook:ginger cookbook:green_leaf_detoxifier recipeFoodstuff cookbook:lime cookbook:green_leaf_detoxifier recipeFoodstuff cookbook:pineapple cookbook:green_leaf_detoxifier recipeFoodstuff cookbook:swiss_chard cookbook:green_leaf_detoxifier recipeIngredient "120 mL (0.5 cup) freshly squeezed lime juice ''(the juice from three limes)''" cookbook:green_leaf_detoxifier recipeIngredient "124 g (4 oz.) fresh cilantro ''(1 small bunch)''" cookbook:green_leaf_detoxifier recipeIngredient "238 g (8 oz.) Swiss chard or Collard greens ''(6 large leaves)''" cookbook:green_leaf_detoxifier recipeIngredient "26 g (1 oz.) fresh ginger root ''(1 small piece)''" cookbook:green_leaf_detoxifier recipeIngredient "490 g (17 oz.) pineapple ''(1/2 a medium pineapple)''" cookbook:green_leaf_detoxifier recipeInstructions ["Squeeze the juice from 3 limes into the container where the juice extractor dispenses the juice","Cut the pineapple, removing the outer spiny flesh, the top, the bottom and the pithy core","Cut the pineapple into long thin strips that can be easily inserted into the juice extractor","Run the pineapple through the juice extractor","Tear the greens into smaller pieces that can be put into the juice extractor easily","Run the greens through the juice extractor","Run the cilantro through the juice extractor","Run the ginger root through the juice extractor","Serve the green juice over ice (makes about 2 cups)"] cookbook:green_leaf_detoxifier recipeNotes "*kale can be used instead of chard or collard greens, but it is more bitter *measurements are listed as exact but precise measuring is not needed " cookbook:green_leaf_detoxifier recipeYield 2 cookbook:green_leaf_detoxifier totalTime "10 minutes" cookbook:green_leaf_detoxifier type cookbook:recipes cookbook:green_leaf_detoxifier url https://en.wikibooks.org/wiki/Cookbook:Green_leaf_detoxifier cookbook:green_leaf_detoxifier url https://en.wikibooks.org/wiki/Cookbook:Green_Leaf_Detoxifier cookbook:green_mango_and_cumin_drink_(aam_panna) label "aam panna" cookbook:green_mango_and_cumin_drink_(aam_panna) name "Aam panna" cookbook:green_mango_and_cumin_drink_(aam_panna) name "Aam Panna" cookbook:green_mango_and_cumin_drink_(aam_panna) name "Green Mango and Cumin Drink (Aam Panna)" cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCategory category:beverage_recipes cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCategory category:indian_recipes cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCategory category:mango_recipes cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCategory category:vegan_recipes cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCategory category:vegetarian_recipes cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCookingTechnique cookbook:pressure_cooking cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCookingTechnique cookbook:purée cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCuisine cookbook:cuisine_of_india cookbook:green_mango_and_cumin_drink_(aam_panna) recipeCuisine cookbook:vegan_cuisine cookbook:green_mango_and_cumin_drink_(aam_panna) recipeEquipment cookbook:blender cookbook:green_mango_and_cumin_drink_(aam_panna) recipeEquipment cookbook:food_processor cookbook:green_mango_and_cumin_drink_(aam_panna) recipeFoodstuff cookbook:cumin cookbook:green_mango_and_cumin_drink_(aam_panna) recipeFoodstuff cookbook:mango cookbook:green_mango_and_cumin_drink_(aam_panna) recipeFoodstuff cookbook:mint cookbook:green_mango_and_cumin_drink_(aam_panna) recipeFoodstuff cookbook:salt cookbook:green_mango_and_cumin_drink_(aam_panna) recipeFoodstuff cookbook:sugar cookbook:green_mango_and_cumin_drink_(aam_panna) recipeIngredient "½ cup (120 mL) sugar" cookbook:green_mango_and_cumin_drink_(aam_panna) recipeIngredient "1 level teaspoon (5 mL) roasted cumin seeds" cookbook:green_mango_and_cumin_drink_(aam_panna) recipeIngredient "1 roasted chili" cookbook:green_mango_and_cumin_drink_(aam_panna) recipeIngredient "2 level tablespoons (30 mL) rock salt" cookbook:green_mango_and_cumin_drink_(aam_panna) recipeIngredient "4 medium-sized green mangoes" cookbook:green_mango_and_cumin_drink_(aam_panna) recipeIngredient "A handful of fresh mint leaves" cookbook:green_mango_and_cumin_drink_(aam_panna) recipeInstructions ["Cut mangoes into 3 slices each - two from either side of the seed and one with the seed in it.","Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once.","Open cooker after 5-7 minutes and leave to cool.","Alternatively roast the whole mangoes over an open flame, till the skin gets chared and the flesh is soft. The charred skin will peel off easily and you can squeeze out the pulp with your hands. This gives a nice smoky flavour to the dish.","Grind sugar and roasted cumin seeds using a food processor. (If using chilli, grind that too.)","Mince mint leaves in a food processor.","When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds.","Pur\u00e9e mango pulp until smooth.","Add ground sugar, rock salt, roasted cumin seeds, chilli powder and minced mint leaves. Blend well.","Store in clean plastic\/ glass bottle. Refrigerate."] cookbook:green_mango_and_cumin_drink_(aam_panna) type cookbook:recipes cookbook:green_mango_and_cumin_drink_(aam_panna) url https://en.wikibooks.org/wiki/Cookbook:Aam_panna cookbook:green_mango_and_cumin_drink_(aam_panna) url https://en.wikibooks.org/wiki/Cookbook:Aam_Panna cookbook:green_mango_and_cumin_drink_(aam_panna) url https://en.wikibooks.org/wiki/Cookbook:Green_Mango_and_Cumin_Drink_(Aam_Panna) cookbook:green_mangos_and_spices_in_oil_(aavakaaya) label "aavakaaya" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) name "Aavakaaya" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) name "Green Mangos and Spices in Oil (Aavakaaya)" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeCategory category:indian_recipes cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeCategory category:mango_recipes cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeCategory category:recipes_with_metric_units cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeCuisine cookbook:cuisine_of_india cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeIngredient "12 medium size raw sour mangoes" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeIngredient "150 g (5.25 oz.) fenugreek seeds powder" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeIngredient "1 kg (35 oz) sesame seed oil (gingelly oil)" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeIngredient "250 g (8.75 oz.) garlic paste" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeIngredient "250 g (8.75 oz.) mustard powder" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeIngredient "250 g (8.75 oz.) peeled garlic flakes" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeIngredient "250 g (8.75 oz.) red chili powder (to be increased if chili powder is not hot enough to be fiery)" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeIngredient "500 g (17.5 oz.) crystal salt (powdered)" cookbook:green_mangos_and_spices_in_oil_(aavakaaya) recipeInstructions ["Choose the mangoes carefully. They have to be fully mature, yet raw, green, fibrous and very sour to the taste. A mango that is very fibrous will withstand pickling until the next season without going soft.","Soak the raw mangoes in water for 10 minutes and dry them with a clean cloth.","Slice each of the mangoes vertically in half in such a way that the hard stone in the inside of the mango is also cut into two parts, with each part firm on the two halves.","Remove the seed. Scrape the wafer-thin layer attached to the stone with a steel spoon.","Cut each half of the sliced mango into 4 to 5 pieces. Each and every piece should contain the stone, without which the piece gets softened in no time after being pickled.","Clean the cut pieces with dry cloth. Transfer the cleaned pieces to a basin.","Sprinkle 2 teaspoons of turmeric powder on the pieces and mix with your hands. Your hands should be completely dry and the same person should continue the other processes; a lot of different hands will spoil the pickle.","Pour half of the oil on the pieces and mix well with your hands. It is essential to mix the pieces with oil first before adding any other ingredients. This will help the pieces to retain their hardness for a long time.","Mix the powdered salt with the pieces.","Mix the mustard powder, red chili powder, garlic paste and fenugreek seeds powder together in another container. Add half of the remaining oil to the powders and mix to a consistency that can be held in a fist.","Mix the paste well with the mango pieces. Add the remaining oil to the pieces and mix well.","Cover the basin firmly with a lid. If the basin used for mixing doesn\u2019t have a proper lid, transfer the contents to a porcelain jar or a clean plastic container with a firm lid. Tie a neat thick cloth over it and store it in a cool dark shelf.","Open the lid after three to four days, mix well and taste it. The quantity of salt and chili powder needed in the pickle differ depending on several factors. Add salt and\/or chili powder if necessary but be cautious in the quantity. The added quantities should be small to only tweak the taste and not alter completely. Those who want to add garlic flakes can do so now.","Keep ready a reasonably big ceramic jar or a plastic container with a proper lid. Clean and dry thoroughly.","Mangoes must be cleaned and dried properly before cutting. The pieces need to be cleaned with a dry cloth but never washed.","Let one person do all the mixing. That person should wash his or her hands and keep them dry. No damp object should be allowed to touch the ingredients at any stage.","On the first day of mixing, the oil may not be visible; however, on the third day, one should notice oil floating above the surface of the pickle. If oil has not covered the pickle completely and is not floating on top, add a little bit more oil and mix well just before transferring to smaller containers."] cookbook:green_mangos_and_spices_in_oil_(aavakaaya) type cookbook:recipes cookbook:green_mangos_and_spices_in_oil_(aavakaaya) url https://en.wikibooks.org/wiki/Cookbook:Aavakaaya cookbook:green_mangos_and_spices_in_oil_(aavakaaya) url https://en.wikibooks.org/wiki/Cookbook:Green_Mangos_and_Spices_in_Oil_(Aavakaaya) cookbook:green_olive label "green olives" cookbook:green_olive name "Green Olive" cookbook:green_olives label "green olives" cookbook:green_olive type cookbook:ingredients cookbook:green_olive url https://en.wikibooks.org/wiki/Cookbook:Green_Olive cookbook:green_onion label "green onion" cookbook:green_onion label "green onions" cookbook:green_onion label "scallion" cookbook:green_onion label "scallion or spring onion" cookbook:green_onion label "scallions" cookbook:green_onion label "shallots" cookbook:green_onion label "shallots/spring onions" cookbook:green_onion label "spring onion" cookbook:green_onion label "spring onions" cookbook:green_onion name "Green onion" cookbook:green_onion name "Green Onion" cookbook:green_onion name "Scallion" cookbook:green_onion name "Spring Onion" cookbook:green_onion recipeCategory category:herbs_and_spices cookbook:green_onion type cookbook:ingredients cookbook:green_onion type cookbook:spices_and_herbs cookbook:green_onion type cookbook:vegetable cookbook:green_onion url https://en.wikibooks.org/wiki/Cookbook:Green_onion cookbook:green_onion url https://en.wikibooks.org/wiki/Cookbook:Green_Onion cookbook:green_onion url https://en.wikibooks.org/wiki/Cookbook:Scallion cookbook:green_onion url https://en.wikibooks.org/wiki/Cookbook:Spring_Onion cookbook:green_pepper label "green bell pepper" cookbook:green_pepper label "green bell peppers" cookbook:green_pepper label "green chiles" cookbook:green_pepper label "green pepper" cookbook:green_pepper label "green peppers" cookbook:green_pepper name "Green pepper" cookbook:green_pepper name "Green Pepper" cookbook:green_pepper type cookbook:ingredients cookbook:green_pepper type cookbook:vegetable cookbook:green_pepper url https://en.wikibooks.org/wiki/Cookbook:Green_pepper cookbook:green_pepper url https://en.wikibooks.org/wiki/Cookbook:Green_Pepper cookbook:green_sauce label "grüne soße" cookbook:green_sauce name "Green Sauce" cookbook:green_sauce recipeCategory category:egg_recipes cookbook:green_sauce recipeCategory category:german_recipes cookbook:green_sauce recipeCategory category:potato_recipes cookbook:green_sauce recipeCategory category:recipes_with_metric_units cookbook:green_sauce recipeCategory category:sauce_recipes cookbook:green_sauce recipeCategory category:sour_cream_recipes cookbook:green_sauce recipeCuisine cookbook:cuisine_of_germany cookbook:green_sauce recipeIngredient "10 to 15 large potatoes" cookbook:green_sauce recipeIngredient "1 tbsp. sunflower oil (or other oil of neutral taste)" cookbook:green_sauce recipeIngredient "2 tsp. lemon juice" cookbook:green_sauce recipeIngredient "3 to 4 cups (200g/7oz each) of sour cream" cookbook:green_sauce recipeIngredient "4 hard-boiled eggs" cookbook:green_sauce recipeIngredient "milk" cookbook:green_sauce recipeIngredient "one to one and a half empty sour cream cups filled with dill" cookbook:green_sauce recipeIngredient "one to one and a half empty sour cream cups filled with other mixed herbs: chives, parsley, onion leaves, lemon balm, burnet, a small amount of sorrel if available" cookbook:green_sauce type cookbook:recipes cookbook:green_sauce url https://en.wikibooks.org/wiki/Cookbook:Green_Sauce cookbook:gremolata label "gremolata" cookbook:gremolata name "Gremolata" cookbook:gremolata type cookbook:ingredients cookbook:gremolata url https://en.wikibooks.org/wiki/Cookbook:Gremolata cookbook:griddle label "griddle" cookbook:griddle name "Griddle" cookbook:griddle type cookbook:cookbook/equipment cookbook:griddle url https://en.wikibooks.org/wiki/Cookbook:Griddle cookbook:griesmeelpudding label "griesmeelpudding" cookbook:grilled_aubergine difficulty 2 cookbook:grilled_aubergine label "grilled aubergine" cookbook:grilled_aubergine label "yakinasu" cookbook:grilled_aubergine name "Grilled Aubergine" cookbook:grilled_aubergine recipeCategory category:easy_recipes cookbook:grilled_aubergine recipeCategory category:eggplant_recipes cookbook:grilled_aubergine recipeCategory category:grilled_recipes cookbook:grilled_aubergine recipeCategory category:japanese_recipes cookbook:grilled_aubergine recipeCategory category:side_dish_recipes cookbook:grilled_aubergine recipeCategory category:vegan_recipes cookbook:grilled_aubergine recipeCuisine cookbook:cuisine_of_japan cookbook:grilled_aubergine recipeCuisine cookbook:vegan_cuisine cookbook:grilled_aubergine recipeFoodstuff cookbook:eggplant cookbook:grilled_aubergine recipeFoodstuff cookbook:miso cookbook:grilled_aubergine recipeFoodstuff cookbook:sesame_seed cookbook:grilled_aubergine recipeFoodstuff cookbook:stock cookbook:grilled_aubergine recipeFoodstuff cookbook:sugar cookbook:grilled_aubergine recipeFoodstuff cookbook:vegetable_oil cookbook:grilled_aubergine recipeIngredient "1.5 tablespoons sugar" cookbook:grilled_aubergine recipeIngredient "1 large (375g) aubergine (eggplant)" cookbook:grilled_aubergine recipeIngredient "1 teaspoon white sesame seeds" cookbook:grilled_aubergine recipeIngredient "2 tablespoons miso" cookbook:grilled_aubergine recipeIngredient "2 tablespoons soup stock" cookbook:grilled_aubergine recipeIngredient "vegetable oil" cookbook:grilled_aubergine recipeInstructions ["Wash the aubergine and cut it into 2.5cm lengthways slices.","Brush the cut surfaces with oil.","Grill 7 \u2013 10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).","In a small saucepan combine the miso, sugar and soup stock and cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.","Pour the sauce mixture over the aubergine.","In a small frying pan toast the sesame seeds until they jump and sprinkle them over the aubergine."] cookbook:grilled_aubergine recipeYield 2 persons cookbook:grilled_aubergine totalTime "15 mins" cookbook:grilled_aubergine type cookbook:recipes cookbook:grilled_aubergine url https://en.wikibooks.org/wiki/Cookbook:Grilled_Aubergine cookbook:grilled_bananas_with_coffee_syrup name "Grilled Bananas with Coffee Syrup" cookbook:grilled_bananas_with_coffee_syrup recipeCategory category:banana_recipes cookbook:grilled_bananas_with_coffee_syrup recipeCategory category:coffee_recipes cookbook:grilled_bananas_with_coffee_syrup recipeCategory category:dessert_recipes cookbook:grilled_bananas_with_coffee_syrup recipeCategory category:dessert_sauce_recipes cookbook:grilled_bananas_with_coffee_syrup recipeCategory category:grilled_recipes cookbook:grilled_bananas_with_coffee_syrup recipeIngredient "1/2 cup heavy cream" cookbook:grilled_bananas_with_coffee_syrup recipeIngredient "1/2 stick cinnamon" cookbook:grilled_bananas_with_coffee_syrup recipeIngredient "1/4 cup sugar" cookbook:grilled_bananas_with_coffee_syrup recipeIngredient "1 cup weak coffee" cookbook:grilled_bananas_with_coffee_syrup recipeIngredient "2 tbsp butter" cookbook:grilled_bananas_with_coffee_syrup recipeIngredient "2 tbsp coffee liqueur" cookbook:grilled_bananas_with_coffee_syrup recipeIngredient "6 bananas, halved but '''''unpeeled'''''" cookbook:grilled_bananas_with_coffee_syrup recipeIngredient "Pinch of salt" cookbook:grilled_bananas_with_coffee_syrup recipeInstructions ["Combine all ingredients except bananas in a large saucepan. Bring to a boil over medium high heat until reduced to 1\/2 cup. Remove from heat and set aside.","Brush bananas liberally with coffee mixture. Grill over medium high heat just until marked and slightly charred.","Remove from heat, peel, and drizzle several more spoonfuls of syrup over bananas. Serve with remaining syrup on the side."] cookbook:grilled_bananas_with_coffee_syrup type cookbook:recipes cookbook:grilled_bananas_with_coffee_syrup url https://en.wikibooks.org/wiki/Cookbook:Grilled_Bananas_with_Coffee_Syrup cookbook:grilled_beef_steak label "fillet steak" cookbook:grilled_beef_steak label "flank" cookbook:grilled_beef_steak label "skirt steak" cookbook:grilled_beef_steak label "steak" cookbook:grilled_beef_steak label "steaks" cookbook:grilled_beef_steak name "Grilled Beef Steak" cookbook:grilled_beef_steak name "Steak" cookbook:grilled_beef_steak recipeCategory category:beef_recipes cookbook:grilled_beef_steak recipeCategory category:main_course_recipes cookbook:grilled_beef_steak recipeCategory category:pan_fried_recipes cookbook:grilled_beef_steak recipeIngredient "a cut of steak, as above" cookbook:grilled_beef_steak recipeIngredient "olive oil" cookbook:grilled_beef_steak recipeIngredient "peppercorns" cookbook:grilled_beef_steak recipeIngredient "rock salt or coarse sea salt" cookbook:grilled_beef_steak recipeInstructions ["The frying phase can result in quite a bit of smokiness. Plan ahead by opening windows or otherwise ventilating the kitchen.","Make sure to bring the steak to room temperature before beginning to cook it.","Rinse the meat with cold water and dry it with a paper towel.","Coat it very lightly with olive oil.","Grind the salt and peppercorns into a small bowl (use your judgement as to how much to use), mix them together, and rub this onto the meat, coating both sides.",":The more salt and pepper you use, the more crust you'll get once it's done, but you may also cover up the natural flavor of the beef."] cookbook:grilled_beef_steak type cookbook:recipes cookbook:grilled_beef_steak url https://en.wikibooks.org/wiki/Cookbook:Grilled_Beef_Steak cookbook:grilled_beef_steak url https://en.wikibooks.org/wiki/Cookbook:Steak cookbook:grilled_cheese_sandwich difficulty 1 cookbook:grilled_cheese_sandwich label "grilled cheese sandwich" cookbook:grilled_cheese_sandwich name "Grilled Cheese Sandwich" cookbook:grilled_cheese_sandwich recipeCategory category:american_recipes cookbook:grilled_cheese_sandwich recipeCategory category:broiled_recipes cookbook:grilled_cheese_sandwich recipeCategory category:cheese_recipes cookbook:grilled_cheese_sandwich recipeCategory category:pan_fried_recipes cookbook:grilled_cheese_sandwich recipeCategory category:recipes_with_images cookbook:grilled_cheese_sandwich recipeCategory category:sandwich_recipes cookbook:grilled_cheese_sandwich recipeCategory category:very_easy_recipes cookbook:grilled_cheese_sandwich recipeCuisine cookbook:cuisine_of_the_united_states cookbook:grilled_cheese_sandwich recipeCuisine cookbook:louisiana_creole_cuisine cookbook:grilled_cheese_sandwich recipeCuisine cookbook:new_england_cuisine cookbook:grilled_cheese_sandwich recipeFoodstuff cookbook:butter cookbook:grilled_cheese_sandwich recipeFoodstuff cookbook:cheddar_cheese cookbook:grilled_cheese_sandwich recipeFoodstuff cookbook:margarine cookbook:grilled_cheese_sandwich recipeFoodstuff cookbook:processed_cheese cookbook:grilled_cheese_sandwich recipeIngredient "1–3 slices of cheese, or shredded to taste" cookbook:grilled_cheese_sandwich recipeIngredient "2 slices of bread" cookbook:grilled_cheese_sandwich recipeIngredient ":Any bread that toasts well: generally white bread (including sourdough)." cookbook:grilled_cheese_sandwich recipeIngredient ":Any smoothly melting cheese; typically cheddar, gouda, Limberger or American." cookbook:grilled_cheese_sandwich recipeIngredient "butter" cookbook:grilled_cheese_sandwich recipeIngredient ":margarine can be used, but is not recommended, as direct heating tends to negatively affect the taste of margarine" cookbook:grilled_cheese_sandwich recipeIngredient "other ingredients as necessary (see below)." cookbook:grilled_cheese_sandwich recipeYield 1 or more cookbook:grilled_cheese_sandwich totalTime "5 minutes" cookbook:grilled_cheese_sandwich type cookbook:recipes cookbook:grilled_cheese_sandwich url https://en.wikibooks.org/wiki/Cookbook:Grilled_Cheese_Sandwich cookbook:grilled_chicken_&_arugula_salad name "Grilled Chicken & Arugula Salad" cookbook:grilled_chicken_&_arugula_salad recipeCategory category:chicken_recipes cookbook:grilled_chicken_&_arugula_salad recipeCategory category:grilled_recipes cookbook:grilled_chicken_&_arugula_salad recipeCategory category:main_course_recipes cookbook:grilled_chicken_&_arugula_salad recipeCategory category:onion_recipes cookbook:grilled_chicken_&_arugula_salad recipeCategory category:salad_recipes cookbook:grilled_chicken_&_arugula_salad recipeIngredient "1 tsp Dijon mustard" cookbook:grilled_chicken_&_arugula_salad recipeIngredient "2 boneless skinless chicken breasts" cookbook:grilled_chicken_&_arugula_salad recipeIngredient "2 cups tightly packed arugula lettuce, roughly chopped" cookbook:grilled_chicken_&_arugula_salad recipeIngredient "2 tbsp freshly squeezed lemon juice" cookbook:grilled_chicken_&_arugula_salad recipeIngredient "6 tbsp extra-virgin olive oil, plus more for the chicken (pick the good stuff)" cookbook:grilled_chicken_&_arugula_salad recipeIngredient "Salt and freshly ground black pepper" cookbook:grilled_chicken_&_arugula_salad recipeIngredient "Shaved Parmeggiano-Reggiano cheese (always shaved, never grated)" cookbook:grilled_chicken_&_arugula_salad recipeInstructions ["Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly ground black pepper.","Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165 degrees F.","Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks.","Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.","Toss chicken with lettuce and dressing. Top with shaved Parmeggianno-Reggiano cheese and serve chilled."] cookbook:grilled_chicken_&_arugula_salad type cookbook:recipes cookbook:grilled_chicken_&_arugula_salad url https://en.wikibooks.org/wiki/Cookbook:Grilled_Chicken_&_Arugula_Salad cookbook:grilled_chicken_&_arugula_salad type cookbook:recipes cookbook:grilled_cornish_hens name "Grilled Cornish Hens" cookbook:grilled_cornish_hens recipeCategory category:chicken_recipes cookbook:grilled_cornish_hens recipeCategory category:grilled_recipes cookbook:grilled_cornish_hens recipeCategory category:main_course_recipes cookbook:grilled_cornish_hens recipeIngredient "1 1/2 tbsp cayenne pepper" cookbook:grilled_cornish_hens recipeIngredient "1 1/2 tbsp smoked paprika" cookbook:grilled_cornish_hens recipeIngredient "1 tbsp freshly ground black pepper" cookbook:grilled_cornish_hens recipeIngredient "1 tbsp garlic powder" cookbook:grilled_cornish_hens recipeIngredient "1 tbsp salt" cookbook:grilled_cornish_hens recipeIngredient "2 spatchcocked Cornish/Rock Game Hens" cookbook:grilled_cornish_hens recipeIngredient "2 tbsp lemon pepper" cookbook:grilled_cornish_hens recipeIngredient "2 tsp dried rosemary" cookbook:grilled_cornish_hens recipeIngredient "Bacon fat" cookbook:grilled_cornish_hens recipeInstructions ["Combine seasonings. Brush hens with bacon fat. (if you were using already set up fat, might want to melt it.) Massage seasoning mixture into hens. Refrigerate for at least 1 hour.","Preheat a charcoal grill using a chimney. (no solvent-it gives the food a chemical taste even if you follow the directions) Grill hens, turning constantly, until internal temperature of both the thigh and breast reach 165\u00b0. Remove and let rest 10 minutes. Serve."] cookbook:grilled_cornish_hens type cookbook:recipes cookbook:grilled_cornish_hens url https://en.wikibooks.org/wiki/Cookbook:Grilled_Cornish_Hens cookbook:grilled_dog label "anjing panggang" cookbook:grilled_dog name "Grilled Dog" cookbook:grilled_dog recipeCategory category:dog_recipes cookbook:grilled_dog recipeCategory category:indonesian_recipes cookbook:grilled_dog recipeCuisine cookbook:cuisine_of_indonesia cookbook:grilled_dog recipeInstructions ["First kill the dog as humanely as possible. To verify if the dog is dead you can cut the tendon between two of the digital pads of a paw and check for a response.","Burn off the fur over hot charcoal.","Carefully remove the skin while still warm and set aside for later. (It may be used in other recipes.)","Remove the entrails and cut dog up into sections, about 12 to 16 large pieces.","In a food processor, mix all the marinade ingredients together. Put dog pieces into this marinade in a large container, then let it sit for at least 2 hours.","Put dog pieces on a charcoal grill, cover and let it burn over warm coals. Flip and baste occasionally for about 1 hour or until meat is tender.","[[Cookbook:Dog]]"] cookbook:grilled_dog type cookbook:recipes cookbook:grilled_dog url https://en.wikibooks.org/wiki/Cookbook:Grilled_Dog cookbook:grilled_eggplant_with_garlic_butter name "Grilled Eggplant with Garlic Butter" cookbook:grilled_eggplant_with_garlic_butter recipeCategory category:eggplant_recipes cookbook:grilled_eggplant_with_garlic_butter recipeCategory category:garlic_recipes cookbook:grilled_eggplant_with_garlic_butter recipeCategory category:grilled_recipes cookbook:grilled_eggplant_with_garlic_butter recipeCategory category:side_dish_recipes cookbook:grilled_eggplant_with_garlic_butter recipeCategory category:vegetarian_recipes cookbook:grilled_eggplant_with_garlic_butter recipeIngredient "1 (1/2 cup) stick of butter" cookbook:grilled_eggplant_with_garlic_butter recipeIngredient "1 tbs minced garlic" cookbook:grilled_eggplant_with_garlic_butter recipeIngredient "2 medium eggplants, sliced 1/2 inch thick" cookbook:grilled_eggplant_with_garlic_butter recipeIngredient "Freshly ground black pepper" cookbook:grilled_eggplant_with_garlic_butter recipeIngredient "Olive oil" cookbook:grilled_eggplant_with_garlic_butter recipeIngredient "Salt" cookbook:grilled_eggplant_with_garlic_butter recipeInstructions ["Fold garlic into butter. Shape into a narrow log using parchment or wax paper and refrigerate until needed.","Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it "sweats". Just leave it, no touching. Crack a beer, I don't care. Just don't touch.","Rinse eggplant. Pat dry with paper towels and brush with olive oil. Season liberally on both sides with salt and freshly ground black pepper.","Preheat grill to medium high.","Add eggplant and cook until marked and slightly charred on both sides. Place a pat of butter mixture on top of each piece and wait until butter is melted before serving."] cookbook:grilled_eggplant_with_garlic_butter type cookbook:recipes cookbook:grilled_eggplant_with_garlic_butter url https://en.wikibooks.org/wiki/Cookbook:Grilled_Eggplant_with_Garlic_Butter cookbook:grilled_filet_mignon name "Grilled Filet Mignon" cookbook:grilled_filet_mignon recipeCategory category:beef_recipes cookbook:grilled_filet_mignon recipeCategory category:expensive_recipes cookbook:grilled_filet_mignon recipeCategory category:grilled_recipes cookbook:grilled_filet_mignon recipeCategory category:main_course_recipes cookbook:grilled_filet_mignon recipeIngredient "2/3 cup untreated mesquite chips, soaked in water 30 minutes" cookbook:grilled_filet_mignon recipeIngredient "4 (5-7 ounce) tenderloin steaks, 1 inch thick" cookbook:grilled_filet_mignon recipeIngredient "Montreal Steak Seasoning" cookbook:grilled_filet_mignon recipeIngredient "Olive oil" cookbook:grilled_filet_mignon recipeInstructions ["Heat about 30 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and toss in wood chips.","Brush steaks with olive oil. Season both sides liberally with seasoning. Place on hottest part of grill and cook 1\/2 minute. Twist 90 degrees and cook for another 1\/2 minute. Flip and repeat 1 more time.","Move steaks to a cooler part of grill and cook, turning often, until internal temperature reaches 145 degrees for medium rare.","Remove to a plate and let rest 5 minutes. Serve warm."] cookbook:grilled_filet_mignon type cookbook:recipes cookbook:grilled_filet_mignon url https://en.wikibooks.org/wiki/Cookbook:Grilled_Filet_Mignon cookbook:grilled_filet_mignon_with_a_cognac_reduction label "grilled filet mignon with a cognac reduction" cookbook:grilled_filet_mignon_with_a_cognac_reduction name "Grilled Filet Mignon with a Cognac Reduction" cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeCategory category:beef_recipes cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeCategory category:cognac_recipes cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeCategory category:expensive_recipes cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeCategory category:grilled_recipes cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeCategory category:main_course_recipes cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeCategory category:pan_fried_recipes cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeCategory category:recipes_with_metric_units cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeIngredient "1 cup (250 ml) cognac" cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeIngredient "2 tbsp coarsely ground black pepper" cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeIngredient "2 tbsp Dijon mustard" cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeIngredient "4 filet mignons, 1 1/2 in. (4 cm) thick" cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeIngredient "Salt" cookbook:grilled_filet_mignon_with_a_cognac_reduction recipeInstructions ["Sprinkle filet mignons with kosher salt on both sides. Don't try this with table salt.","Coat filet mignons with mustard on both sides and dredge into black pepper, pressing lightly to help adhesion.","Grill steaks over high heat for 1 minute per side, then place on a new medium burner until interior temp. reaches 140\u00b0F (60\u00b0C). Remove and keep warm.","Place cognac into a small saucepan and bring to a boil over high heat until reduced by 1\/3.","Serve filet mignons with cognac reduction drizzled on top."] cookbook:grilled_filet_mignon_with_a_cognac_reduction type cookbook:recipes cookbook:grilled_filet_mignon_with_a_cognac_reduction url https://en.wikibooks.org/wiki/Cookbook:Grilled_Filet_Mignon_with_a_Cognac_Reduction cookbook:grilled_fruit_pouches name "Grilled Fruit Pouches" cookbook:grilled_fruit_pouches recipeCategory category:brandy_recipes cookbook:grilled_fruit_pouches recipeCategory category:dessert_recipes cookbook:grilled_fruit_pouches recipeCategory category:fruit_recipes cookbook:grilled_fruit_pouches recipeCategory category:ginger_recipes cookbook:grilled_fruit_pouches recipeCategory category:grilled_recipes cookbook:grilled_fruit_pouches recipeCategory category:lemon_recipes cookbook:grilled_fruit_pouches recipeIngredient "1/2 cup (1 stick) unsalted butter, divided" cookbook:grilled_fruit_pouches recipeIngredient "1 tbsp finely grated lemon zest" cookbook:grilled_fruit_pouches recipeIngredient "2 cups crystallized ginger, crushed" cookbook:grilled_fruit_pouches recipeIngredient "4 healthy shots brandy" cookbook:grilled_fruit_pouches recipeIngredient "4 peaches, peeled and sliced into 8ths" cookbook:grilled_fruit_pouches recipeIngredient "4 plums, quartered" cookbook:grilled_fruit_pouches recipeIngredient "6 tbsp sugar" cookbook:grilled_fruit_pouches recipeIngredient "Pinch of salt" cookbook:grilled_fruit_pouches recipeInstructions ["In a large bowl, toss together fruit, sugar, salt, lemon, and brandy. Set aside.","In four large sheets of aluminum foil, place a foundation of ginger. Place the fruit mixture on top, then one tablespoon of butter. Fold into a pouch.","Place in the hot coal area of a kettle grill. Cook 7 minutes. Serve warm."] cookbook:grilled_fruit_pouches type cookbook:recipes cookbook:grilled_fruit_pouches url https://en.wikibooks.org/wiki/Cookbook:Grilled_Fruit_Pouches cookbook:grilled_lamb_chops name "Grilled Lamb Chops" cookbook:grilled_lamb_chops recipeCategory category:grilled_recipes cookbook:grilled_lamb_chops recipeCategory category:lamb_recipes cookbook:grilled_lamb_chops recipeCategory category:main_course_recipes cookbook:grilled_lamb_chops recipeCategory category:rosemary_recipes cookbook:grilled_lamb_chops recipeCategory category:thyme_recipes cookbook:grilled_lamb_chops recipeIngredient "1/2 head garlic" cookbook:grilled_lamb_chops recipeIngredient "1 Tbsp smoked paprika" cookbook:grilled_lamb_chops recipeIngredient "1 tsp rosemary, finely chopped" cookbook:grilled_lamb_chops recipeIngredient "2 tsp thyme, finely chopped" cookbook:grilled_lamb_chops recipeIngredient "4 thick cut bone-in lamb loin chops" cookbook:grilled_lamb_chops recipeIngredient "4 tsp cayenne pepper" cookbook:grilled_lamb_chops recipeIngredient "Olive oil" cookbook:grilled_lamb_chops recipeIngredient "Salt and freshly ground black pepper" cookbook:grilled_lamb_chops recipeInstructions ["Rub cut side of garlic all over lamb chops. Brush with olive oil and rub seasonings into meat. Refrigerate for at least 1 hour.","Grill over high heat 1 1\/2 minutes. Twist 90\u00b0 and cook for 1 1\/2 minutes more. Flip and repeat one more time.","Move meat to medium heat and cook, turning often, until internal temperature reaches 140\u00b0 for medium rare.","Remove and let rest 7 minutes. Serve warm."] cookbook:grilled_lamb_chops type cookbook:recipes cookbook:grilled_lamb_chops url https://en.wikibooks.org/wiki/Cookbook:Grilled_Lamb_Chops cookbook:grilled_meatballs_(mititei) label "mititei" cookbook:grilled_meatballs_(mititei) name "Grilled Meatballs (Mititei)" cookbook:grilled_meatballs_(mititei) name "Mititei" cookbook:grilled_meatballs_(mititei) recipeCategory category:grilled_recipes cookbook:grilled_meatballs_(mititei) recipeCategory category:main_course_recipes cookbook:grilled_meatballs_(mititei) recipeCategory category:pork_recipes cookbook:grilled_meatballs_(mititei) recipeCategory category:recipes_with_metric_units cookbook:grilled_meatballs_(mititei) recipeCategory category:romanian_recipes cookbook:grilled_meatballs_(mititei) recipeCookingTechnique cookbook:barbecuing cookbook:grilled_meatballs_(mititei) recipeCookingTechnique cookbook:frying cookbook:grilled_meatballs_(mititei) recipeEquipment cookbook:frying_pan cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:beef cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:garlic cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:lard cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:mustard cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:oil_and_fat cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:paprika cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:pepper cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:pork cookbook:grilled_meatballs_(mititei) recipeFoodstuff cookbook:salt cookbook:grilled_meatballs_(mititei) recipeIngredient "minced garlic" cookbook:grilled_meatballs_(mititei) recipeIngredient "minced pork meat (beef or beef-pork combination would do too)" cookbook:grilled_meatballs_(mititei) recipeIngredient "paprika" cookbook:grilled_meatballs_(mititei) recipeIngredient "white pepper" cookbook:grilled_meatballs_(mititei) recipeInstructions ["All the ingredients are mixed together, forming a paste; the ingredients are not optional, and the quantities of condiments varies, according to the individual tastes.","The meat paste is then shaped by hand, into 7-8 cm (3 inch) by 2-2.5 cm (1 inch) cylinders (about 50 grams each).","It is best to barbecue(Grill) them rather to <!-- -->fry them, because they get additional flavour if a little smoked, but a frying pan is ok. DO NOT use oil. It will only ruin the flavour. Try a spoon of pork fat, or fry them in their own juice. It is best to not let them dry to much, they are better if they are juicy.","You can eat them with salt, mustard, and of course, bread is necessary."] cookbook:grilled_meatballs_(mititei) type cookbook:recipes cookbook:grilled_meatballs_(mititei) url https://en.wikibooks.org/wiki/Cookbook:Grilled_Meatballs_(Mititei) cookbook:grilled_meatballs_(mititei) url https://en.wikibooks.org/wiki/Cookbook:Mititei cookbook:grilled_mesquite_meatloaf name "Grilled Mesquite Meatloaf" cookbook:grilled_mesquite_meatloaf recipeCategory category:grilled_recipes cookbook:grilled_mesquite_meatloaf recipeCategory category:ground_beef_recipes cookbook:grilled_mesquite_meatloaf recipeCategory category:main_course_recipes cookbook:grilled_mesquite_meatloaf recipeCategory category:onion_recipes cookbook:grilled_mesquite_meatloaf recipeIngredient "1 1/2 tsp red pepper flake" cookbook:grilled_mesquite_meatloaf recipeIngredient "1/2 cup diced celery" cookbook:grilled_mesquite_meatloaf recipeIngredient "1/2 cup panko breadcrumbs" cookbook:grilled_mesquite_meatloaf recipeIngredient "1/2 large onion, diced" cookbook:grilled_mesquite_meatloaf recipeIngredient "1/2 pound (225 g) charcoal briquets" cookbook:grilled_mesquite_meatloaf recipeIngredient "1/4 cup Worcestershire sauce" cookbook:grilled_mesquite_meatloaf recipeIngredient "1 cup soaked mesquite chips" cookbook:grilled_mesquite_meatloaf recipeIngredient "1 pound (450 g) ground 80/20 chuck" cookbook:grilled_mesquite_meatloaf recipeIngredient "1 tsp freshly ground black pepper" cookbook:grilled_mesquite_meatloaf recipeIngredient "1 tsp salt, plus a pinch" cookbook:grilled_mesquite_meatloaf recipeIngredient "2 Tbsp ketchup" cookbook:grilled_mesquite_meatloaf recipeIngredient "2 Tbsp olive oil" cookbook:grilled_mesquite_meatloaf recipeIngredient "3 Tbsp minced garlic" cookbook:grilled_mesquite_meatloaf recipeIngredient "Juice of 2 lemons" cookbook:grilled_mesquite_meatloaf recipeInstructions ["Heat oil on a large saut\u00e9 pan over medium high heat. Add onion and a pinch of kosher salt and cook until translucent. Add garlic and cook until garlic reaches a golden color. Add celery and cook until lightly browned around edges. Set aside until cool.","Mix together meat, vegetables, lemon, and seasonings except for ketchup. Shape into a 3 1\/2 inch by 7 1\/2 inch loaf about 2 inches thick. Brush with ketchup and set aside.","Heat charcoal in a large chimney starter. Once hot, evenly distribute around the bottom of the grill and mix with mesquite. Reapply the grate and place the loaf on top.","Grill, covered, turning often, until internal temperature reaches 160\u00b0F (72C).","Remove and let rest for 10 minutes. Serve thick sliced with mashed potatoes, roast vegetables, and gravy, and you've got a plate of sheer comfort."] cookbook:grilled_mesquite_meatloaf type cookbook:recipes cookbook:grilled_mesquite_meatloaf url https://en.wikibooks.org/wiki/Cookbook:Grilled_Mesquite_Meatloaf cookbook:grilled_peaches_with_vanilla_maple_sauce name "Grilled Peaches with Vanilla Maple Sauce" cookbook:grilled_peaches_with_vanilla_maple_sauce recipeCategory category:dessert_recipes cookbook:grilled_peaches_with_vanilla_maple_sauce recipeCategory category:grilled_recipes cookbook:grilled_peaches_with_vanilla_maple_sauce recipeCategory category:maple_syrup_recipes cookbook:grilled_peaches_with_vanilla_maple_sauce recipeCategory category:peach_recipes cookbook:grilled_peaches_with_vanilla_maple_sauce recipeCategory category:vanilla_recipes cookbook:grilled_peaches_with_vanilla_maple_sauce recipeFoodstuff cookbook:butter cookbook:grilled_peaches_with_vanilla_maple_sauce recipeFoodstuff cookbook:peach cookbook:grilled_peaches_with_vanilla_maple_sauce recipeFoodstuff cookbook:salt cookbook:grilled_peaches_with_vanilla_maple_sauce recipeFoodstuff cookbook:sugar cookbook:grilled_peaches_with_vanilla_maple_sauce recipeFoodstuff cookbook:vanilla cookbook:grilled_peaches_with_vanilla_maple_sauce recipeIngredient "1/2 cup maple syrup" cookbook:grilled_peaches_with_vanilla_maple_sauce recipeIngredient "1/4 cup peach nectar" cookbook:grilled_peaches_with_vanilla_maple_sauce recipeIngredient "1/4 cup unsalted butter, melted" cookbook:grilled_peaches_with_vanilla_maple_sauce recipeIngredient "1 Tbs pure vanilla extract" cookbook:grilled_peaches_with_vanilla_maple_sauce recipeIngredient "4 ripe yellow peaches, halved and pitted" cookbook:grilled_peaches_with_vanilla_maple_sauce recipeIngredient "Granulated sugar" cookbook:grilled_peaches_with_vanilla_maple_sauce recipeIngredient "Pinch of salt" cookbook:grilled_peaches_with_vanilla_maple_sauce recipeInstructions ["Combine all ingredients except peaches and sugar. Bring to a boil over high heat in a large saucepan until reduced by half.","Dip cut side of peaches into hot mixture. Sprinkle cut side liberally with sugar.","Place cut side down on a high grill until marked and slightly charred. Serve warm with remaining sauce."] cookbook:grilled_peaches_with_vanilla_maple_sauce type cookbook:recipes cookbook:grilled_peaches_with_vanilla_maple_sauce url https://en.wikibooks.org/wiki/Cookbook:Grilled_Peaches_with_Vanilla_Maple_Sauce cookbook:grilled_peanut_butter_sandwiches difficulty 1 cookbook:grilled_peanut_butter_sandwiches label "grilled peanut butter sandwiches" cookbook:grilled_peanut_butter_sandwiches name "Grilled Peanut Butter Sandwiches" cookbook:grilled_peanut_butter_sandwiches recipeCategory category:american_recipes cookbook:grilled_peanut_butter_sandwiches recipeCategory category:pan_fried_recipes cookbook:grilled_peanut_butter_sandwiches recipeCategory category:peanut_butter_recipes cookbook:grilled_peanut_butter_sandwiches recipeCategory category:sandwich_recipes cookbook:grilled_peanut_butter_sandwiches recipeCategory category:very_easy_recipes cookbook:grilled_peanut_butter_sandwiches recipeCuisine cookbook:cuisine_of_the_united_states cookbook:grilled_peanut_butter_sandwiches recipeCuisine cookbook:louisiana_creole_cuisine cookbook:grilled_peanut_butter_sandwiches recipeCuisine cookbook:new_england_cuisine cookbook:grilled_peanut_butter_sandwiches recipeEquipment cookbook:frying_pan cookbook:grilled_peanut_butter_sandwiches recipeFoodstuff cookbook:butter cookbook:grilled_peanut_butter_sandwiches recipeFoodstuff cookbook:margarine cookbook:grilled_peanut_butter_sandwiches recipeFoodstuff cookbook:milk cookbook:grilled_peanut_butter_sandwiches recipeFoodstuff cookbook:peanut_butter cookbook:grilled_peanut_butter_sandwiches recipeIngredient "2 slices white bread" cookbook:grilled_peanut_butter_sandwiches recipeIngredient "2 tablespoons peanut butter" cookbook:grilled_peanut_butter_sandwiches recipeIngredient "butter or margarine" cookbook:grilled_peanut_butter_sandwiches recipeInstructions ["Spread peanut butter between two slices of white bread (other kinds of bread can of course be substituted).","Spread outsides of bread with softened or melted butter or margarine.","Cook in a non-stick skillet on medium heat, turning a few times, until bread is golden brown and peanut butter is melted.","Serve with plenty of milk.","Make a standard peanut butter and jelly sandwich and cook it in the same manner; these are ''very'' good.","Make a standard peanut butter and Marshmallow Fluff sandwich and cook it in the same manner. These are very good, but can be a bit messy.","Substitute almond or cashew butter for peanut butter."] cookbook:grilled_peanut_butter_sandwiches recipeYield 1 cookbook:grilled_peanut_butter_sandwiches totalTime "10 minutes" cookbook:grilled_peanut_butter_sandwiches type cookbook:recipes cookbook:grilled_peanut_butter_sandwiches url https://en.wikibooks.org/wiki/Cookbook:Grilled_Peanut_Butter_Sandwiches cookbook:grilled_pork_chops name "Grilled Pork Chops" cookbook:grilled_pork_chops recipeCategory category:grilled_recipes cookbook:grilled_pork_chops recipeCategory category:pork_chop_recipes cookbook:grilled_pork_chops recipeIngredient "10 sprigs fresh thyme, finely chopped" cookbook:grilled_pork_chops recipeIngredient "1 1/2 tablespoons cayenne pepper" cookbook:grilled_pork_chops recipeIngredient "1 cup salt" cookbook:grilled_pork_chops recipeIngredient "1 tablespoon ancho chili powder" cookbook:grilled_pork_chops recipeIngredient "1 tablespoon smoked paprika" cookbook:grilled_pork_chops recipeIngredient "2 cups apple cider vinegar, heated" cookbook:grilled_pork_chops recipeIngredient "2 pounds ice" cookbook:grilled_pork_chops recipeIngredient "2 tablespoons black peppercorns, cracked" cookbook:grilled_pork_chops recipeIngredient "2 tablespoons minced garlic" cookbook:grilled_pork_chops recipeIngredient "3/4 cup honey" cookbook:grilled_pork_chops recipeIngredient "4 sprigs fresh rosemary, finely chopped" cookbook:grilled_pork_chops recipeIngredient "4 thick cut pork rib chops" cookbook:grilled_pork_chops recipeInstructions ["Combine honey, salt, vinegar, herbs, cayenne pepper, and minced garlic in a plastic zip-top bag. Add ice and shake the bag until ice is mostly melted and mixture has cooled down.","Insert pork chops and refrigerate for 1-2 hours.","Combine remaining ingredients. Take pork out of mixture and pat dry with paper towels. Discard remaining mixture.","Rub spice mixture on both sides of each pork chop.","Quickly lube a high grill with a flame-resistant towel soaked in oil and tied with twine.{{efn|group=warnings|Don't use so much oil that it bursts into flames and you end up in the burn ward.}}","Grill pork chops, covered, 2 minutes. Twist 90 degrees and cook for another 2 minutes. Flip and repeat one more time.","Move to a plate and let rest, uncovered, for 5 minutes. Serve warm."] cookbook:grilled_pork_chops type cookbook:recipes cookbook:grilled_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Grilled_Pork_Chops cookbook:grilled_pork_loin name "Grilled Pork Loin" cookbook:grilled_pork_loin recipeCategory category:grilled_recipes cookbook:grilled_pork_loin recipeCategory category:main_course_recipes cookbook:grilled_pork_loin recipeCategory category:mustard_recipes cookbook:grilled_pork_loin recipeCategory category:pork_recipes cookbook:grilled_pork_loin recipeCategory category:vinegar_recipes cookbook:grilled_pork_loin recipeIngredient "1 boneless pork loin roast" cookbook:grilled_pork_loin recipeIngredient "2 Tbsp cider vinegar" cookbook:grilled_pork_loin recipeIngredient "2 Tbsp Dijon mustard" cookbook:grilled_pork_loin recipeIngredient "3 Tbsp Barbecue Rub" cookbook:grilled_pork_loin recipeInstructions ["Combine mustard and vinegar and rub all over pork.","Coat pork evenly with Barbecue Rub.","Grill on a preheated grill, turning often until internal temperature reaches 145\u00b0F (63C).","Remove and let rest for 10 minutes. Serve."] cookbook:grilled_pork_loin type cookbook:recipes cookbook:grilled_pork_loin url https://en.wikibooks.org/wiki/Cookbook:Grilled_Pork_Loin cookbook:grilled_pork_tenderloin name "Grilled Pork Tenderloin" cookbook:grilled_pork_tenderloin recipeCategory category:grilled_recipes cookbook:grilled_pork_tenderloin recipeCategory category:honey_recipes cookbook:grilled_pork_tenderloin recipeCategory category:lime_recipes cookbook:grilled_pork_tenderloin recipeCategory category:main_course_recipes cookbook:grilled_pork_tenderloin recipeCategory category:marinade_recipes cookbook:grilled_pork_tenderloin recipeCategory category:pork_recipes cookbook:grilled_pork_tenderloin recipeCategory category:spice_mix_recipes cookbook:grilled_pork_tenderloin recipeCategory category:vinegar_recipes cookbook:grilled_pork_tenderloin recipeIngredient "1 1/2 tsp salt" cookbook:grilled_pork_tenderloin recipeIngredient "1 1/3 tbsp cayenne pepper" cookbook:grilled_pork_tenderloin recipeIngredient "1/2 pound soaked applewood chips" cookbook:grilled_pork_tenderloin recipeIngredient "1/2 tbsp black pepper" cookbook:grilled_pork_tenderloin recipeIngredient "1/2 tbsp chipotle powder" cookbook:grilled_pork_tenderloin recipeIngredient "1/2 tbsp dried rosemary" cookbook:grilled_pork_tenderloin recipeIngredient "1/2 tbsp garlic powder" cookbook:grilled_pork_tenderloin recipeIngredient "1/4 cup apple cider" cookbook:grilled_pork_tenderloin recipeIngredient "1/4 cup freshly squeezed lime juice" cookbook:grilled_pork_tenderloin recipeIngredient "1/4 cup honey" cookbook:grilled_pork_tenderloin recipeIngredient "1 pork tenderloin, trimmed, perhaps as much as 2.25 lbs (1 kg)" cookbook:grilled_pork_tenderloin recipeIngredient "1 sheet newspaper" cookbook:grilled_pork_tenderloin recipeIngredient "2 tbsp apple cider vinegar" cookbook:grilled_pork_tenderloin recipeIngredient "2 tbsp paprika" cookbook:grilled_pork_tenderloin recipeIngredient "2 tsp vegetable oil" cookbook:grilled_pork_tenderloin recipeIngredient "4 lbs. natural chunk charcoal" cookbook:grilled_pork_tenderloin recipeInstructions ["Combine Marinade ingredients in a small sauce pan. Pour half into a large zip-top plastic bag, reserving the other half, refrigerated. Add pork to the bag, remove extra air, and refrigerate for 24 hours.","Remove pork from marinade. Discard the bag and the marinade in the bag. Allow the pork to drain as necessary.","Combine Rub ingredients and rub all over pork.","Moisten newspaper with oil and wad up under a large chimney starter with charcoal in it. Light and wait 15 minutes.","Once charcoal has heated, disperse evenly around bottom of grill. Add soaked chips, replace grate, and place pork in the center. Cover and cook for 1 1\/2 minutes (or a bit more, use your judgment).","Flip to another side and cook 1 1\/2 more minutes and repeat until pork has cooked for at least 12 minutes and until the internal temp. reaches at least 145\u00b0F (63C).","Make a large foil pouch (or use a covered dish) and place pork inside. Pour in reserved marinade (warmed to at least 145F) and let rest for 10 minutes.","Serve."] cookbook:grilled_pork_tenderloin type cookbook:recipes cookbook:grilled_pork_tenderloin url https://en.wikibooks.org/wiki/Cookbook:Grilled_Pork_Tenderloin cookbook:grilled_portobello_mushrooms label "grilled portobello mushrooms" cookbook:grilled_portobello_mushrooms name "Grilled Portobello Mushrooms" cookbook:grilled_portobello_mushrooms recipeCategory category:grilled_recipes cookbook:grilled_portobello_mushrooms recipeCategory category:main_course_recipes cookbook:grilled_portobello_mushrooms recipeCategory category:mushroom_recipes cookbook:grilled_portobello_mushrooms recipeCategory category:side_dish_recipes cookbook:grilled_portobello_mushrooms recipeCategory category:vegan_recipes cookbook:grilled_portobello_mushrooms recipeCookingTechnique cookbook:grilling cookbook:grilled_portobello_mushrooms recipeCuisine cookbook:vegan_cuisine cookbook:grilled_portobello_mushrooms recipeFoodstuff cookbook:mushroom cookbook:grilled_portobello_mushrooms recipeFoodstuff cookbook:olive_oil cookbook:grilled_portobello_mushrooms recipeFoodstuff cookbook:salt cookbook:grilled_portobello_mushrooms recipeIngredient "Olive oil" cookbook:grilled_portobello_mushrooms recipeIngredient "One large Portobello mushroom per person" cookbook:grilled_portobello_mushrooms recipeIngredient "Salt (as desired)" cookbook:grilled_portobello_mushrooms recipeInstructions ["Remove stems from the mushrooms, wash and dry.","Brush with olive oil.","Grill for about 10 minutes, alternating sides, until both sides are grill-marked.","[http:\/\/www.gourmetsleuth.com\/portobellosportabellas.htm GourmetSleuth article]"] cookbook:grilled_portobello_mushrooms type cookbook:recipes cookbook:grilled_portobello_mushrooms url https://en.wikibooks.org/wiki/Cookbook:Grilled_Portobello_Mushrooms cookbook:grilled_prime_rib name "Grilled Prime Rib" cookbook:grilled_prime_rib recipeCategory category:beef_recipes cookbook:grilled_prime_rib recipeCategory category:expensive_recipes cookbook:grilled_prime_rib recipeCategory category:grilled_recipes cookbook:grilled_prime_rib recipeCategory category:main_course_recipes cookbook:grilled_prime_rib recipeIngredient "1 4-bone standing beef rib roast" cookbook:grilled_prime_rib recipeIngredient "Olive oil" cookbook:grilled_prime_rib recipeIngredient "Prime Rib Seasoning" cookbook:grilled_prime_rib recipeInstructions ["Brush roast with olive oil. Season all sides liberally with Seasoning.","Place roast on a medium grill and cook, turning often, until internal temperature reaches 135 degrees F for medium rare, 145 for medium, and 160 for well\/toast.","Remove and cover with aluminum foil. Let rest 10 minutes before serving."] cookbook:grilled_prime_rib type cookbook:recipes cookbook:grilled_prime_rib url https://en.wikibooks.org/wiki/Cookbook:Grilled_Prime_Rib cookbook:grilled_radicchio_with_bacon_dressing name "Grilled Radicchio with Bacon Dressing" cookbook:grilled_radicchio_with_bacon_dressing recipeCategory category:bacon_recipes cookbook:grilled_radicchio_with_bacon_dressing recipeCategory category:salad_dressing_recipes cookbook:grilled_radicchio_with_bacon_dressing recipeCategory category:salad_recipes cookbook:grilled_radicchio_with_bacon_dressing recipeIngredient "1/2 cup extra-virgin olive oil, divided" cookbook:grilled_radicchio_with_bacon_dressing recipeIngredient "1 large radicchio, quartered" cookbook:grilled_radicchio_with_bacon_dressing recipeIngredient "1 tsp Dijon mustard" cookbook:grilled_radicchio_with_bacon_dressing recipeIngredient "2 Tbs red wine vinegar" cookbook:grilled_radicchio_with_bacon_dressing recipeIngredient "2 Tbs rendered bacon fat" cookbook:grilled_radicchio_with_bacon_dressing recipeIngredient "4 slices cooked bacon, crumbled" cookbook:grilled_radicchio_with_bacon_dressing recipeIngredient "Salt and freshly ground black pepper" cookbook:grilled_radicchio_with_bacon_dressing recipeInstructions ["Toss radicchio with 1\/4 cup olive oil. Sprinkle liberally with kosher salt and freshly ground black pepper.","Place on a medium grill and cook until marked on all sides and heated through.","Meanwhile, whisk together vinegar and mustard. In another bowl, combine oil and fat. Slowly stream in oil mixture into vinegar mixture while whisking continuously.","Drizzle dressing over radicchio and sprinkle with bacon. Serve warm."] cookbook:grilled_radicchio_with_bacon_dressing type cookbook:recipes cookbook:grilled_radicchio_with_bacon_dressing url https://en.wikibooks.org/wiki/Cookbook:Grilled_Radicchio_with_Bacon_Dressing cookbook:grilled_salmon_with_lemon_butter_sauce name "Grilled Salmon with Lemon Butter Sauce" cookbook:grilled_salmon_with_lemon_butter_sauce recipeCategory category:grilled_recipes cookbook:grilled_salmon_with_lemon_butter_sauce recipeCategory category:lemon_recipes cookbook:grilled_salmon_with_lemon_butter_sauce recipeCategory category:main_course_recipes cookbook:grilled_salmon_with_lemon_butter_sauce recipeCategory category:salmon_recipes cookbook:grilled_salmon_with_lemon_butter_sauce recipeIngredient "1 stick unsalted butter" cookbook:grilled_salmon_with_lemon_butter_sauce recipeIngredient "4 (6-ounce) Coho salmon filets, skin on one side" cookbook:grilled_salmon_with_lemon_butter_sauce recipeIngredient "A flame-resistant towel tied with twine and soaked in oil" cookbook:grilled_salmon_with_lemon_butter_sauce recipeIngredient "Juice of 1/2 lemon" cookbook:grilled_salmon_with_lemon_butter_sauce recipeIngredient "Olive oil" cookbook:grilled_salmon_with_lemon_butter_sauce recipeIngredient "Salt and freshly ground black pepper" cookbook:grilled_salmon_with_lemon_butter_sauce recipeInstructions ["Brush salmon with olive oil and sprinkle liberally with salt and freshly ground black pepper. Set aside.","Heat a large chimney starter's worth of charcoal briquets. Once hot, disperse evenly around the bottom of the grill and reapply the grate.","Quickly lube the grate with the towel. (held with tongs of course) Add salmon filets, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.","Remove and keep warm.","Fold together lemon and butter. Melt over medium heat in a large saucepan.","Drizzle butter over filets and serve warm."] cookbook:grilled_salmon_with_lemon_butter_sauce type cookbook:recipes cookbook:grilled_salmon_with_lemon_butter_sauce url https://en.wikibooks.org/wiki/Cookbook:Grilled_Salmon_with_Lemon_Butter_Sauce cookbook:grilled_salmon_with_mango_salsa name "Grilled Salmon with Mango Salsa" cookbook:grilled_salmon_with_mango_salsa recipeCategory category:chile_recipes cookbook:grilled_salmon_with_mango_salsa recipeCategory category:grilled_recipes cookbook:grilled_salmon_with_mango_salsa recipeCategory category:lime_recipes cookbook:grilled_salmon_with_mango_salsa recipeCategory category:main_course_recipes cookbook:grilled_salmon_with_mango_salsa recipeCategory category:mango_recipes cookbook:grilled_salmon_with_mango_salsa recipeCategory category:salmon_recipes cookbook:grilled_salmon_with_mango_salsa recipeCategory category:salsa_recipes cookbook:grilled_salmon_with_mango_salsa recipeCategory category:side_dish_recipes cookbook:grilled_salmon_with_mango_salsa recipeIngredient "1/2 tsp coarse sea salt" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "1 large mango, peeled and finely diced" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "1 Tbsp honey" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "2 jalapeño chiles, minced (if you like the flavor, but not ahhh call the fire department heat, seed them)" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "2 Tbsp fresh mint, finely chopped" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "4 (6-ounce) wild salmon fillets with skin on one side" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "A flame-resistant towel tied with twine and soaked in oil" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "Juice of 1/2 lime" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "Olive oil" cookbook:grilled_salmon_with_mango_salsa recipeIngredient "Salt and freshly ground black pepper" cookbook:grilled_salmon_with_mango_salsa recipeInstructions ["First, make the salsa. In a large bowl, combine mango, lime juice, jalape\u00f1os, mint, honey, and sea salt. Refrigerate until needed.","Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill. Reapply the grate.","Quickly lube the grate with the oil-soaked towel.","Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.","Move to a plate and cover with aluminum foil. Let rest 5-7 minutes before serving with salsa."] cookbook:grilled_salmon_with_mango_salsa type cookbook:recipes cookbook:grilled_salmon_with_mango_salsa url https://en.wikibooks.org/wiki/Cookbook:Grilled_Salmon_with_Mango_Salsa cookbook:grilled_sirloin_steak name "Grilled Sirloin Steak" cookbook:grilled_sirloin_steak recipeCategory category:american_recipes cookbook:grilled_sirloin_steak recipeCategory category:beef_recipes cookbook:grilled_sirloin_steak recipeCategory category:grilled_recipes cookbook:grilled_sirloin_steak recipeCategory category:main_course_recipes cookbook:grilled_sirloin_steak recipeCuisine cookbook:cuisine_of_the_united_states cookbook:grilled_sirloin_steak recipeCuisine cookbook:louisiana_creole_cuisine cookbook:grilled_sirloin_steak recipeCuisine cookbook:new_england_cuisine cookbook:grilled_sirloin_steak recipeIngredient "1 tbs unsalted butter, room temperature" cookbook:grilled_sirloin_steak recipeIngredient "1 top sirloin steak (also known as:top butt, center cut sirloin, hip steak)" cookbook:grilled_sirloin_steak recipeIngredient "Olive oil" cookbook:grilled_sirloin_steak recipeIngredient "Salt and freshly ground black pepper" cookbook:grilled_sirloin_steak recipeInstructions ["Brush steak with olive oil. Sprinkle both sides liberally with salt and freshly ground black pepper.","Place steak on a high grill. Cook 1 minute, then twist 90 degrees and cook for another 1 minute. Flip and repeat 1 more time.","Move to medium heat and cook, turning often, until desired "doneness" is achieved.","Remove to a plate and top with butter. Cover with aluminum foil and let rest 10 minutes.","Slice thinly across the grain on a bias. Serve warm."] cookbook:grilled_sirloin_steak type cookbook:recipes cookbook:grilled_sirloin_steak url https://en.wikibooks.org/wiki/Cookbook:Grilled_Sirloin_Steak cookbook:grilled_sliders name "Grilled Sliders" cookbook:grilled_sliders recipeCategory category:american_recipes cookbook:grilled_sliders recipeCategory category:garlic_recipes cookbook:grilled_sliders recipeCategory category:grilled_recipes cookbook:grilled_sliders recipeCategory category:ground_beef_recipes cookbook:grilled_sliders recipeCategory category:pan_fried_recipes cookbook:grilled_sliders recipeCategory category:sandwich_recipes cookbook:grilled_sliders recipeCuisine cookbook:cuisine_of_the_united_states cookbook:grilled_sliders recipeCuisine cookbook:louisiana_creole_cuisine cookbook:grilled_sliders recipeCuisine cookbook:new_england_cuisine cookbook:grilled_sliders recipeIngredient "1 pound ground chuck" cookbook:grilled_sliders recipeIngredient "1 pound ground sirloin" cookbook:grilled_sliders recipeIngredient "1 tsp freshly ground black pepper" cookbook:grilled_sliders recipeIngredient "1 tsp salt" cookbook:grilled_sliders recipeIngredient "2 tsp dried rosemary" cookbook:grilled_sliders recipeIngredient "2 tsp garlic powder" cookbook:grilled_sliders recipeIngredient "8 (3-inch) hamburger or potato buns, split in half" cookbook:grilled_sliders recipeIngredient "Mayonnaise" cookbook:grilled_sliders recipeIngredient "Olive oil" cookbook:grilled_sliders recipeInstructions ["Preheat oven to 250 degrees F and a grill or grill pan to 350 degrees F.","Toast buns in hot oven. Set aside.","Combine seasonings. Set aside.","Combine meats and place on a parchment-lined sheet pan. Cover with a sheet of plastic wrap and roll out until the meat fills the pan.","Remove plastic and, using a pizza cutter or wheel, cut into 16 equal squares.","Brush patties with olive oil and season on both sides with seasoning mixture. Cook on the preheated grill 2-3 minutes per side.","Spread buns with mayo. Place a patty on top of a bun half and top with the other half. Serve warm."] cookbook:grilled_sliders type cookbook:recipes cookbook:grilled_sliders url https://en.wikibooks.org/wiki/Cookbook:Grilled_Sliders cookbook:grilled_steak name "Grilled Steak" cookbook:grilled_steak recipeCategory category:beef_recipes cookbook:grilled_steak recipeCategory category:grilled_recipes cookbook:grilled_steak recipeCategory category:main_course_recipes cookbook:grilled_steak recipeIngredient "2 Sirloin cut beef steaks" cookbook:grilled_steak recipeIngredient "A Pinch of Basil" cookbook:grilled_steak recipeIngredient "A Pinch of Coriander," cookbook:grilled_steak recipeIngredient "A Pinch of Garlic Powder," cookbook:grilled_steak recipeIngredient "A Pinch of Marjoram," cookbook:grilled_steak recipeIngredient "A Pinch of Salt, or Seasoning Salt," cookbook:grilled_steak recipeIngredient "A Pinch of Savory," cookbook:grilled_steak recipeIngredient "A Pinch of Thyme," cookbook:grilled_steak recipeInstructions ["Thaw frozen steaks for about an hour beforehand.","Warm the grill to appropriate setting for barbecue, lower heat the better, but at a longer cooking time.","Sprinkle everything but Garlic Powder and Coriander on the steaks while grill is heating, then lightly shake on the Garlic and Coriander.","Cook the blank side of steak first for about seven to ten minutes, then flip and repeat.","Cook to desired rarity, for medium cook for about another 5 minutes after the first fourteen, depending on your heat setting. Cook until the internal temperature is at least 145F, followed by a 3 minute rest before serving."] cookbook:grilled_steak type cookbook:recipes cookbook:grilled_steak url https://en.wikibooks.org/wiki/Cookbook:Grilled_Steak cookbook:grilled_summer_fruit name "Grilled Summer Fruit" cookbook:grilled_summer_fruit recipeCategory category:apple_recipes cookbook:grilled_summer_fruit recipeCategory category:dessert_recipes cookbook:grilled_summer_fruit recipeCategory category:dessert_sauce_recipes cookbook:grilled_summer_fruit recipeCategory category:fruit_recipes cookbook:grilled_summer_fruit recipeCategory category:grilled_recipes cookbook:grilled_summer_fruit recipeCategory category:peach_recipes cookbook:grilled_summer_fruit recipeIngredient "1/4 cup granulated sugar" cookbook:grilled_summer_fruit recipeIngredient "1/4 cup peach nectar" cookbook:grilled_summer_fruit recipeIngredient "1/4 cup unsalted butter, melted" cookbook:grilled_summer_fruit recipeIngredient "1 tbs lemon zest, finely grated" cookbook:grilled_summer_fruit recipeIngredient "1 tbs pure vanilla extract" cookbook:grilled_summer_fruit recipeIngredient "2 red apples, cored and halved" cookbook:grilled_summer_fruit recipeIngredient "3 ripe yellow peaches, halved and pitted" cookbook:grilled_summer_fruit recipeIngredient "4 plums, halved" cookbook:grilled_summer_fruit recipeIngredient "8 wooden toothpicks, soaked in water 30 minutes" cookbook:grilled_summer_fruit recipeIngredient "Syrup (recipe below)" cookbook:grilled_summer_fruit recipeInstructions ["Make the syrup. Combine all ingredients in a large saucepan and bring to a boil over high heat until reduced by 1\/3. Set aside until cool.","Skewer plums through the side on the toothpicks. Brush cut side of fruits liberally with syrup and place syrup side down on a medium high grill until marked. Remove and serve warm with remaining syrup."] cookbook:grilled_summer_fruit type cookbook:recipes cookbook:grilled_summer_fruit url https://en.wikibooks.org/wiki/Cookbook:Grilled_Summer_Fruit cookbook:grilled_vegetable_sandwich difficulty 2 cookbook:grilled_vegetable_sandwich label "grilled vegetable sandwich" cookbook:grilled_vegetable_sandwich name "Doc'Roberts Grilled Vegetable Sandwich" cookbook:grilled_vegetable_sandwich name "Grilled Vegetable Sandwich" cookbook:grilled_vegetable_sandwich recipeCategory category:easy_recipes cookbook:grilled_vegetable_sandwich recipeCategory category:sandwich_recipes cookbook:grilled_vegetable_sandwich recipeCategory category:vegan_recipes cookbook:grilled_vegetable_sandwich recipeCategory category:vegetable_recipes cookbook:grilled_vegetable_sandwich recipeCuisine cookbook:vegan_cuisine cookbook:grilled_vegetable_sandwich recipeFoodstuff cookbook:bell_pepper cookbook:grilled_vegetable_sandwich recipeFoodstuff cookbook:mushroom cookbook:grilled_vegetable_sandwich recipeFoodstuff cookbook:olive_oil cookbook:grilled_vegetable_sandwich recipeFoodstuff cookbook:oregano cookbook:grilled_vegetable_sandwich recipeFoodstuff cookbook:tomato cookbook:grilled_vegetable_sandwich recipeFoodstuff cookbook:vegetable cookbook:grilled_vegetable_sandwich recipeFoodstuff cookbook:whole_wheat_flour cookbook:grilled_vegetable_sandwich recipeFoodstuff cookbook:zucchini cookbook:grilled_vegetable_sandwich recipeIngredient "1 tablespoon Olive oil" cookbook:grilled_vegetable_sandwich recipeIngredient "1 teaspoon Oregano" cookbook:grilled_vegetable_sandwich recipeIngredient "2 Slices of Bread (preferably organic wholemeal bread)" cookbook:grilled_vegetable_sandwich recipeIngredient "Sliced Vegetables (e.g.- Mushrooms, Courgettes, Tomatoes, Peppers, etc.)" cookbook:grilled_vegetable_sandwich recipeInstructions ["Place two slices of bread next to each other on a baking tray.","Arrange the vegetables evenly across both slices.","Drizzle the olive oil over the vegetables, and add liberal sprinklings of oregano.","Grill on medium-high heat for 5-10 minutes, or until golden brown."] cookbook:grilled_vegetable_sandwich recipeYield 1 cookbook:grilled_vegetable_sandwich totalTime "10 minutes" cookbook:grilled_vegetable_sandwich type cookbook:recipes cookbook:grilled_vegetable_sandwich url https://en.wikibooks.org/wiki/Cookbook:Doc'Roberts_Grilled_Vegetable_Sandwich cookbook:grilled_vegetable_sandwich url https://en.wikibooks.org/wiki/Cookbook:Grilled_Vegetable_Sandwich cookbook:grilling label "grill" cookbook:grilling label "grilled" cookbook:grilling label "grilling" cookbook:grilling name "Grilling" cookbook:grilling type cookbook:cooking_techniques cookbook:grilling url https://en.wikibooks.org/wiki/Cookbook:Grilling cookbook:grill_seasoning label "grill seasoning for chicken" cookbook:grill_seasoning label "grill seasoning for chops" cookbook:grill_seasoning name "Grill Seasoning" cookbook:grill_seasoning recipeCategory category:spice_mix_recipes cookbook:grill_seasoning recipeIngredient "1/2 cup cayenne pepper" cookbook:grill_seasoning recipeIngredient "1/2 cup coarsely ground black pepper" cookbook:grill_seasoning recipeIngredient "1/2 cup dried apples, finely minced in the food processor" cookbook:grill_seasoning recipeIngredient "1/2 cup paprika" cookbook:grill_seasoning recipeIngredient "1/2 cup smoked paprika" cookbook:grill_seasoning recipeIngredient "1/4 cup brown sugar" cookbook:grill_seasoning recipeIngredient "1/4 cup cayenne pepper" cookbook:grill_seasoning recipeIngredient "1/4 cup coarsely ground black pepper" cookbook:grill_seasoning recipeIngredient "1/4 cup dried rosemary" cookbook:grill_seasoning recipeIngredient "1/4 cup garlic powder" cookbook:grill_seasoning recipeIngredient "1/4 cup lemon pepper" cookbook:grill_seasoning recipeIngredient "1/4 cup salt" cookbook:grill_seasoning recipeIngredient "1/4 cup smoked paprika" cookbook:grill_seasoning recipeIngredient "1 cup dark brown sugar" cookbook:grill_seasoning recipeIngredient "2 tbsp cayenne pepper" cookbook:grill_seasoning recipeIngredient "3 2/3 tbsp red pepper flake" cookbook:grill_seasoning recipeInstructions ["Combine all ingredients in an airtight container with a shaker lid.<\/text>"] cookbook:grill_seasoning type cookbook:recipes cookbook:grill_seasoning url https://en.wikibooks.org/wiki/Cookbook:Grill_Seasoning cookbook:grinding label "ground" cookbook:grits label "grits" cookbook:grits label "gritty" cookbook:grits name "Grits" cookbook:grits type cookbook:recipes cookbook:grits url https://en.wikibooks.org/wiki/Cookbook:Grits cookbook:grotten_hans difficulty 3 cookbook:grotten_hans label "grotten hans" cookbook:grotten_hans name "Grotten Hans" cookbook:grotten_hans recipeCategory category:bread_recipes cookbook:grotten_hans recipeCategory category:german_recipes cookbook:grotten_hans recipeCategory category:medium_difficulty_recipes cookbook:grotten_hans recipeCategory category:recipes_without_servings cookbook:grotten_hans recipeCuisine cookbook:cuisine_of_germany cookbook:grotten_hans recipeFoodstuff cookbook:baking_powder cookbook:grotten_hans recipeFoodstuff cookbook:cinnamon cookbook:grotten_hans recipeFoodstuff cookbook:corn_oil cookbook:grotten_hans recipeFoodstuff cookbook:egg cookbook:grotten_hans recipeFoodstuff cookbook:flour cookbook:grotten_hans recipeFoodstuff cookbook:lard cookbook:grotten_hans recipeFoodstuff cookbook:lemon_juice cookbook:grotten_hans recipeFoodstuff cookbook:milk cookbook:grotten_hans recipeFoodstuff cookbook:raisin cookbook:grotten_hans recipeFoodstuff cookbook:salt cookbook:grotten_hans recipeFoodstuff cookbook:sugar cookbook:grotten_hans recipeFoodstuff cookbook:water cookbook:grotten_hans recipeIngredient "¼ c. lard or oil" cookbook:grotten_hans recipeIngredient "½ c. sugar" cookbook:grotten_hans recipeIngredient "1 c. milk" cookbook:grotten_hans recipeIngredient "1 tsp. salt" cookbook:grotten_hans recipeIngredient "2 tsp. baking powder" cookbook:grotten_hans recipeIngredient "3 c. flour" cookbook:grotten_hans recipeIngredient "3 eggs, beaten" cookbook:grotten_hans recipeInstructions ["Cream lard, sugar and salt. Add eggs. Mix flour and baking powder.","Add this flour mixture to the lard mixture alternatively with the milk. Mix well.","Pour into a well-greased 2-pound coffee can. A piece of wax paper on the bottom of the can works well. Cover with foil, and tie this on with a string.","Set this tin into a large kettle of hot water several (3) inches deep. This will steam the dumpling. Cook for 2 hours. The old way was to dip a towel in hot water, then cold water, then sprinkle with flour.","Pour dumpling onto towel and tie up. Drop into boiling water and cook 2 hours."] cookbook:grotten_hans recipeNotes "*2 c. raisins *2 c. water *1 tsp. lemon juice *1 scant tsp. cinnamon *\u00bd c. sugar " cookbook:grotten_hans totalTime "2 hours 30 minutes" cookbook:grotten_hans type cookbook:recipes cookbook:grotten_hans url https://en.wikibooks.org/wiki/Cookbook:Grotten_Hans cookbook:groundnut_soup label "groundnut soup" cookbook:groundnut_soup name "Groundnut Soup" cookbook:groundnut_soup recipeCategory category:recipes_without_cooking_time cookbook:groundnut_soup recipeCategory category:recipes_without_servings cookbook:groundnut_soup recipeIngredient "Cayenne pepper" cookbook:groundnut_soup recipeIngredient "Crayfish" cookbook:groundnut_soup recipeIngredient "Dryfish" cookbook:groundnut_soup recipeIngredient "Garlic" cookbook:groundnut_soup recipeIngredient "Ginger" cookbook:groundnut_soup recipeIngredient "Locust Beans" cookbook:groundnut_soup recipeIngredient "Meat" cookbook:groundnut_soup recipeIngredient "Onions" cookbook:groundnut_soup recipeIngredient "Palm Oil" cookbook:groundnut_soup recipeIngredient "Red bell pepper" cookbook:groundnut_soup recipeIngredient "Roasted Groundnut" cookbook:groundnut_soup recipeIngredient "Salt" cookbook:groundnut_soup recipeIngredient "Scotch bonnet" cookbook:groundnut_soup recipeIngredient "Seasoning Cubes" cookbook:groundnut_soup recipeIngredient "Vegetable(Spinach leaves)" cookbook:groundnut_soup recipeIngredient "Yaji" cookbook:groundnut_soup recipeIngredient "Yakwa Leaves" cookbook:groundnut_soup type cookbook:recipes cookbook:groundnut_soup url https://en.wikibooks.org/wiki/Cookbook:Groundnut_Soup cookbook:ground_tofu label "ground tofu" cookbook:ground_tofu name "Ground Tofu" cookbook:ground_tofu recipeCategory category:gluten-free_recipes cookbook:ground_tofu recipeCategory category:recipes_with_metric_units cookbook:ground_tofu recipeCategory category:tofu_recipes cookbook:ground_tofu recipeCategory category:vegetarian_recipes cookbook:ground_tofu recipeFoodstuff cookbook:beet cookbook:ground_tofu recipeFoodstuff cookbook:onion_powder cookbook:ground_tofu recipeFoodstuff cookbook:tofu cookbook:ground_tofu recipeFoodstuff cookbook:yeast_extract cookbook:ground_tofu recipeIngredient "¼ onion powder" cookbook:ground_tofu recipeIngredient "¼ powdered shiitake mushroom (see procedure)" cookbook:ground_tofu recipeIngredient "½ teaspoon beet juice (for example, from canned beets)" cookbook:ground_tofu recipeIngredient "¼ teaspoon yeast extract<ref name="yeast_extract">Some vendors sell products containing a significant amount of yeast extract (such as rice cakes with yeast extract) as gluten-free; [http://www.gicare.com/pated/edtgs06.htm this source] recommends avoiding yeast extract as containing barley. If you want to avoid the yeast extract, you might try increasing the amount of mushroom powder and beet juice.</ref>" cookbook:ground_tofu recipeIngredient "2 tablespoons wheat-free low-sodium tamari<ref name="tamari">I find regular soy sauce or even tamari to be too salty in the end. Wheat-free is only needed if a gluten-free result is desired.</ref>" cookbook:ground_tofu recipeIngredient "4 ounces (110g) extra-firm tofu" cookbook:ground_tofu type cookbook:recipes cookbook:ground_tofu url https://en.wikibooks.org/wiki/Cookbook:Ground_Tofu cookbook:grunt_work label "grunt work" cookbook:grunt_work name "Grunt Work" cookbook:grunt_work url https://en.wikibooks.org/wiki/Cookbook:Grunt_Work cookbook:gruyère_cheese label "gruyere" cookbook:gruyère_cheese label "gruyère" cookbook:gruyère_cheese label "gruyère cheese" cookbook:gruyère_cheese name "Gruyère Cheese" cookbook:gruyère_cheese type cookbook:cheeses cookbook:gruyère_cheese type cookbook:ingredients cookbook:gruyère_cheese url https://en.wikibooks.org/wiki/Cookbook:Gruyère_Cheese cookbook:guacamole_dip label "guacamole dip" cookbook:guacamole_dip name "Guacamole Dip" cookbook:guacamole_dip recipeCategory category:appetizer_recipes cookbook:guacamole_dip recipeCategory category:avocado_recipes cookbook:guacamole_dip recipeCategory category:dip_recipes cookbook:guacamole_dip recipeCategory category:mexican_recipes cookbook:guacamole_dip recipeCategory category:recipes_with_metric_units cookbook:guacamole_dip recipeCategory category:sour_cream_recipes cookbook:guacamole_dip recipeCategory category:southwestern_recipes cookbook:guacamole_dip recipeCuisine cookbook:cuisine_of_jalisco cookbook:guacamole_dip recipeCuisine cookbook:cuisine_of_mexico cookbook:guacamole_dip recipeCuisine cookbook:cuisine_of_yucatan cookbook:guacamole_dip recipeCuisine cookbook:southwestern_cuisine cookbook:guacamole_dip recipeFoodstuff cookbook:avocado cookbook:guacamole_dip recipeFoodstuff cookbook:cilantro cookbook:guacamole_dip recipeFoodstuff cookbook:cream cookbook:guacamole_dip recipeFoodstuff cookbook:garlic cookbook:guacamole_dip recipeFoodstuff cookbook:milk cookbook:guacamole_dip recipeFoodstuff cookbook:onion cookbook:guacamole_dip recipeFoodstuff cookbook:salt cookbook:guacamole_dip recipeFoodstuff cookbook:sour_cream cookbook:guacamole_dip recipeFoodstuff cookbook:yogurt cookbook:guacamole_dip recipeIngredient "1/4 regular onion, cut in large pieces" cookbook:guacamole_dip recipeIngredient "1 clove garlic" cookbook:guacamole_dip recipeIngredient "1 cup of cream or sour cream or yoghurt" cookbook:guacamole_dip recipeIngredient "1 ripe avocado" cookbook:guacamole_dip recipeIngredient "1 serrano pepper (optional)" cookbook:guacamole_dip recipeIngredient "4 cilantro stems with leaves" cookbook:guacamole_dip recipeIngredient "Milk to thin the dip, as needed" cookbook:guacamole_dip recipeIngredient "Salt to taste" cookbook:guacamole_dip type cookbook:recipes cookbook:guacamole_dip url https://en.wikibooks.org/wiki/Cookbook:Guacamole_Dip cookbook:guacamole label "guacamole" cookbook:guacamole name "Guacamole" cookbook:guacamole recipeCategory category:appetizer_recipes cookbook:guacamole recipeCategory category:avocado_recipes cookbook:guacamole recipeCategory category:dip_recipes cookbook:guacamole recipeCategory category:featured_recipes cookbook:guacamole recipeCategory category:mexican_recipes cookbook:guacamole recipeCategory category:recipes_with_images cookbook:guacamole recipeCategory category:recipes_with_metric_units cookbook:guacamole recipeCategory category:sauce_recipes cookbook:guacamole recipeCategory category:tex-mex_recipes cookbook:guacamole recipeCategory category:vegan_recipes cookbook:guacamole recipeCookingTechnique cookbook:dice cookbook:guacamole recipeCuisine cookbook:cuisine_of_jalisco cookbook:guacamole recipeCuisine cookbook:cuisine_of_mexico cookbook:guacamole recipeCuisine cookbook:cuisine_of_yucatan cookbook:guacamole recipeCuisine cookbook:vegan_cuisine cookbook:guacamole recipeFoodstuff cookbook:avocado cookbook:guacamole recipeFoodstuff cookbook:cayenne_pepper cookbook:guacamole recipeFoodstuff cookbook:chiles cookbook:guacamole recipeFoodstuff cookbook:cilantro cookbook:guacamole recipeFoodstuff cookbook:garlic cookbook:guacamole recipeFoodstuff cookbook:jalapeño cookbook:guacamole recipeFoodstuff cookbook:juice cookbook:guacamole recipeFoodstuff cookbook:lime cookbook:guacamole recipeFoodstuff cookbook:olive_oil cookbook:guacamole recipeFoodstuff cookbook:onion cookbook:guacamole recipeFoodstuff cookbook:pepper cookbook:guacamole recipeFoodstuff cookbook:salt cookbook:guacamole recipeFoodstuff cookbook:tomato cookbook:guacamole recipeIngredient "1 1/2 teaspoon of chopped garlic" cookbook:guacamole recipeIngredient "1/2 a lime" cookbook:guacamole recipeIngredient "1/2 red onion, diced" cookbook:guacamole recipeIngredient "1/2 teaspoon of ground black pepper" cookbook:guacamole recipeIngredient "1/4 cup (app.) of cherry, grape, or pear tomatoes halved or quartered, with 1/8 cup (app.) seeded" cookbook:guacamole recipeIngredient "1 clove of garlic, chopped" cookbook:guacamole recipeIngredient "1 lime" cookbook:guacamole recipeIngredient "1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)" cookbook:guacamole recipeIngredient "1 ripe avocado" cookbook:guacamole recipeIngredient "1 small Red onion, diced very small" cookbook:guacamole recipeIngredient "1 small tomato, diced very small" cookbook:guacamole recipeIngredient "1 teaspoon of salt" cookbook:guacamole recipeIngredient "2-3 tablespoons chopped cilantro" cookbook:guacamole recipeIngredient "2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper" cookbook:guacamole recipeIngredient "2 jalapeño peppers, 1 seeded and 1 not, diced finely" cookbook:guacamole recipeIngredient "2 or 3 whole red chilli peppers" cookbook:guacamole recipeIngredient "2 ripe avocado" cookbook:guacamole recipeIngredient "2 ripe avocados" cookbook:guacamole recipeIngredient "2 tablespoons (app.) chopped cilantro" cookbook:guacamole recipeIngredient "2 tablespoons of pico de gallo" cookbook:guacamole recipeIngredient "2 tbsp of chopped cilantro (coriander leaves)" cookbook:guacamole recipeIngredient "2 very ripe avocados" cookbook:guacamole recipeIngredient "3-4 ripe avocados" cookbook:guacamole recipeIngredient "3 cloves of garlic" cookbook:guacamole recipeIngredient "3 whole avocados, ripe but not over-ripe" cookbook:guacamole recipeIngredient "4 avocados" cookbook:guacamole recipeIngredient "4 tablespoons (app.) chopped cilantro" cookbook:guacamole recipeIngredient "4 teaspoons of olive oil" cookbook:guacamole recipeIngredient "juice of 1 1/2 limes" cookbook:guacamole recipeIngredient "juice of 1/2 lime" cookbook:guacamole recipeIngredient "Juice of 1/2 lime" cookbook:guacamole recipeIngredient "juice of 1 lime, thoroughly juiced" cookbook:guacamole recipeIngredient "Kosher salt and extra virgin olive oil to taste" cookbook:guacamole recipeIngredient "mild store-bought salsa" cookbook:guacamole recipeIngredient "red pepper flakes - to taste" cookbook:guacamole recipeIngredient "salt" cookbook:guacamole recipeIngredient "salt - to taste" cookbook:guacamole recipeIngredient "salt to taste" cookbook:guacamole type cookbook:recipes cookbook:guacamole url https://en.wikibooks.org/wiki/Cookbook:Guacamole cookbook:guanabana label "guanabana" cookbook:guangdong_cuisine label "guangdong cuisine" cookbook:guarana label "guarana" cookbook:guar_gum label "guar gum" cookbook:guar_gum name "Guar gum" cookbook:guar_gum name "Guar Gum" cookbook:guar_gum type cookbook:ingredients cookbook:guar_gum url https://en.wikibooks.org/wiki/Cookbook:Guar_gum cookbook:guar_gum url https://en.wikibooks.org/wiki/Cookbook:Guar_Gum cookbook:guava label "guava" cookbook:guava name "Guava" cookbook:guava type cookbook:fruits cookbook:guava type cookbook:ingredients cookbook:guava url https://en.wikibooks.org/wiki/Cookbook:Guava cookbook:gudeg name "Gudeg" cookbook:gudeg recipeCategory category:indonesian_recipes cookbook:gudeg recipeCuisine cookbook:cuisine_of_indonesia cookbook:gudeg recipeFoodstuff cookbook:bay_leaf cookbook:gudeg recipeFoodstuff cookbook:candlenut cookbook:gudeg recipeFoodstuff cookbook:chicken cookbook:gudeg recipeFoodstuff cookbook:coriander cookbook:gudeg recipeFoodstuff cookbook:cumin cookbook:gudeg recipeFoodstuff cookbook:galangal cookbook:gudeg recipeFoodstuff cookbook:garlic cookbook:gudeg recipeFoodstuff cookbook:green_onion cookbook:gudeg recipeFoodstuff cookbook:jackfruit cookbook:gudeg recipeFoodstuff cookbook:tamarind cookbook:gudeg recipeFoodstuff cookbook:water cookbook:gudeg recipeIngredient "¼ cup (62 ml) coconut sugar" cookbook:gudeg recipeIngredient "½ lb. (250 g) jackfruit" cookbook:gudeg recipeIngredient "10 candlenuts" cookbook:gudeg recipeIngredient "10 garlic cloves" cookbook:gudeg recipeIngredient "1¼ tsp. (6 g) cumin" cookbook:gudeg recipeIngredient "2½ tsp. (12 g) coriander seeds" cookbook:gudeg recipeIngredient "2 cup (500 ml) coconut milk" cookbook:gudeg recipeIngredient "2 inches bruised galanga" cookbook:gudeg recipeIngredient "2 lb. (1 kg) chicken (cut into small pieces with bone)" cookbook:gudeg recipeIngredient "2 tsp. (30 g) tamarind" cookbook:gudeg recipeIngredient "4 Indian bay leaves / salam" cookbook:gudeg recipeIngredient "5 cups (1.25 l) water" cookbook:gudeg recipeIngredient "5 shallots" cookbook:gudeg recipeInstructions ["Cut jackfruit into one-inch-thick pieces and wash.","Boil until tender.","Grind shallots, candle nuts, saut\u00e9 paste, salam leaves, and galanga until fragrant, then add chicken pieces.","Stir-fry until chicken changes color.","Pour 4 cups of water and coconut sugar onto chicken and bring to a boil.","Add jackfruit and simmer until chicken and vegetables are tender.","Add coconut milk 5 minutes before it's done; bring back to a boil.","Serve hot with rice.","[http:\/\/original-indonesian-recipe.blogspot.com Original Indonesian Recipe]","[http:\/\/original-javanese-recipes.blogspot.com Original Javanese Recipe]"] cookbook:gudeg type cookbook:recipes cookbook:gudeg url https://en.wikibooks.org/wiki/Cookbook:Gudeg cookbook:guinea_pig name "Guinea pig" cookbook:guinea_pig name "Guinea Pig" cookbook:guinea_pig recipeCategory category:esoteric_meat_and_poultry cookbook:guinea_pig type cookbook:esoteric_meat_and_poultry cookbook:guinea_pig type cookbook:ingredients cookbook:guinea_pig type cookbook:meat_and_poultry cookbook:guinea_pig url https://en.wikibooks.org/wiki/Cookbook:Guinea_pig cookbook:guinea_pig url https://en.wikibooks.org/wiki/Cookbook:Guinea_Pig cookbook:guiso_de_lentejas label "guiso de lentejas" cookbook:gulab_jamun label "gulab jamun" cookbook:gulab_jamun name "Gulab jamun" cookbook:gulab_jamun name "Gulab Jamun" cookbook:gulab_jamun recipeCategory category:dessert_recipes cookbook:gulab_jamun recipeCategory category:indian_recipes cookbook:gulab_jamun recipeCategory category:recipes_with_metric_units cookbook:gulab_jamun recipeCuisine cookbook:cuisine_of_india cookbook:gulab_jamun type cookbook:recipes cookbook:gulab_jamun url https://en.wikibooks.org/wiki/Cookbook:Gulab_jamun cookbook:gulab_jamun url https://en.wikibooks.org/wiki/Cookbook:Gulab_Jamun cookbook:gulai_kambing label "gulai kambing" cookbook:gula_jawa label "gula jawa" cookbook:gula_jawa label "palm sugar" cookbook:gula_jawa name "Gula Jawa" cookbook:gula_jawa recipeCategory category:sweeteners cookbook:gula_jawa type cookbook:ingredients cookbook:gula_jawa url https://en.wikibooks.org/wiki/Cookbook:Gula_Jawa cookbook:gum_arabic label "gum arabic" cookbook:gundruk label "gundruk" cookbook:guthonkai label "guthu-vankai" cookbook:guyana type cookbook:cuisines cookbook:guyana type cookbook:cuisines_by_country cookbook:gyoza difficulty 3 cookbook:gyoza label "gy&#244;za" cookbook:gyoza label "gyoza" cookbook:gyoza name "Gyoza" cookbook:gyoza recipeCategory category:appetizer_recipes cookbook:gyoza recipeCategory category:boiled_recipes cookbook:gyoza recipeCategory category:chinese_recipes cookbook:gyoza recipeCategory category:dumpling_recipes cookbook:gyoza recipeCategory category:featured_recipes cookbook:gyoza recipeCategory category:japanese_recipes cookbook:gyoza recipeCategory category:medium_difficulty_recipes cookbook:gyoza recipeCategory category:pan_fried_recipes cookbook:gyoza recipeCategory category:pork_recipes cookbook:gyoza recipeCategory category:recipes_with_images cookbook:gyoza recipeCategory category:recipes_with_metric_units cookbook:gyoza recipeCuisine cookbook:cuisine_of_china cookbook:gyoza recipeCuisine cookbook:cuisine_of_japan cookbook:gyoza recipeFoodstuff cookbook:bell_pepper cookbook:gyoza recipeFoodstuff cookbook:chiles cookbook:gyoza recipeFoodstuff cookbook:mustard cookbook:gyoza recipeFoodstuff cookbook:onion cookbook:gyoza recipeFoodstuff cookbook:pork cookbook:gyoza recipeFoodstuff cookbook:soy_sauce cookbook:gyoza recipeIngredient "1/4 to 1 lb. (1/10 to 1/2 kg) ground pork (1/2 pound of pork per ~50 dumplings)" cookbook:gyoza recipeIngredient "1 package of at least 50 wonton wrappers (See '''Note''' below)" cookbook:gyoza recipeIngredient "Anything you like, as you like it. Pork plays well with others. Just keep in mind that a filling that is too wet may expand too much during cooking and cause the dumpling to split open, while a filling that is too dry will become drier during cooking. Any filling should easily maintain its shape if moulded into small balls." cookbook:gyoza recipeIngredient "green onions/spring onion, bell pepper or other chili (1 or 2 tablespoon {15 mL to 30 mL} each, diced)" cookbook:gyoza recipeIngredient "prepared mustard (1 to 1/2 tablespoon) {2 mL to 15 mL}" cookbook:gyoza recipeIngredient "soy sauce (1 or 2 teaspoons) {15 mL to 30 mL}" cookbook:gyoza recipeYield 5 or more cookbook:gyoza totalTime "prep: 1 hour, cooking: 15-30 minutes" cookbook:gyoza type cookbook:recipes cookbook:gyoza url https://en.wikibooks.org/wiki/Cookbook:Gyoza cookbook:gyros label "gyros" cookbook:gyudon name "Gyudon" cookbook:gyudon recipeCategory category:beef_recipes cookbook:gyudon recipeCategory category:boiled_recipes cookbook:gyudon recipeCategory category:japanese_recipes cookbook:gyudon recipeCategory category:main_course_recipes cookbook:gyudon recipeCategory category:recipes_with_images cookbook:gyudon recipeCategory category:recipes_with_metric_units cookbook:gyudon recipeCategory category:recipes_without_cooking_time cookbook:gyudon recipeCategory category:recipes_without_servings cookbook:gyudon recipeCategory category:rice_recipes cookbook:gyudon recipeCuisine cookbook:cuisine_of_japan cookbook:gyudon recipeIngredient "100 millimeters water" cookbook:gyudon recipeIngredient "1/2 onion" cookbook:gyudon recipeIngredient "1/2 teaspoon dashi" cookbook:gyudon recipeIngredient "1 tablespoon mirin" cookbook:gyudon recipeIngredient "1 tablespoon sake" cookbook:gyudon recipeIngredient "1 tablespoon sugar" cookbook:gyudon recipeIngredient "200g thinly sliced beef" cookbook:gyudon recipeIngredient "2 eggs" cookbook:gyudon recipeIngredient "2 tablespoon soy sauce" cookbook:gyudon recipeIngredient "5 grams ginger" cookbook:gyudon recipeIngredient "beni shōga" cookbook:gyudon recipeIngredient "Scallions" cookbook:gyudon recipeIngredient "Shichimi" cookbook:gyudon recipeIngredient "Steamed Rice" cookbook:gyudon recipeInstructions ["Cut the onion into wedges and separate.","Grate ginger, and chop the scallions.","Cover two eggs in hot water and let them sit for 20 minutes so they are soft inside and not hard.","Boil the beef and drain the water.","Put sake, mirin, soy sauce and sugar into a frying pan.","Stir it at medium heat, add beef.","Before all sauce evaporates, remove the beef.","Add water, dashi, grated ginger and onions.","Cover cook and boil.","Mix in the beef, and stir together.","Put the steamed rice in a bowl and put the sauced meat on top.","Put the soft egg and pickled ginger on top."] cookbook:gyudon type cookbook:recipes cookbook:gyudon url https://en.wikibooks.org/wiki/Cookbook:Gyudon cookbook:gyuveche label "gyuveche" cookbook:gyuveche name "Gyuveche" cookbook:gyuveche recipeCategory category:baked_recipes cookbook:gyuveche recipeCategory category:bulgarian_recipes cookbook:gyuveche recipeCategory category:casserole_recipes cookbook:gyuveche recipeCategory category:cheese_recipes cookbook:gyuveche recipeCategory category:egg_recipes cookbook:gyuveche recipeCategory category:main_course_recipes cookbook:gyuveche recipeCategory category:recipes_with_metric_units cookbook:gyuveche recipeCuisine cookbook:cuisine_of_bulgaria cookbook:gyuveche recipeIngredient "1 egg" cookbook:gyuveche recipeIngredient "About 200-300 grams cheese (you may use as many different kinds of cheese as you like, but make sure to include feta cheese as it is the traditional one for this dish and is not as oily when it melts)" cookbook:gyuveche recipeIngredient "any kind of cooked chicken, pork, or beef" cookbook:gyuveche recipeIngredient "any kind of sausages or hot dogs" cookbook:gyuveche recipeIngredient "fresh greens: parsley, dill, celery leaves" cookbook:gyuveche recipeIngredient "various chopped herbs" cookbook:gyuveche recipeIngredient "vegetables: tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes" cookbook:gyuveche recipeInstructions ["Chop or dice everything you want to put in.","Make alternating layers of cheese, meat, and vegetables, and finish with cheese.","Bake in the oven at 200 C (app. 375 F) for 20 minutes or until the cheese is melted.","Break the egg on top and put back in the oven for another 5-10 minutes depending on how well-done you like your eggs.","Serve with fresh bread or toast. Enjoy!"] cookbook:gyuveche type cookbook:recipes cookbook:gyuveche url https://en.wikibooks.org/wiki/Cookbook:Gyuveche cookbook:gyuvetch label "gyuvetch" cookbook:gyuvetch name "Gyuvetch" cookbook:gyuvetch recipeCategory category:baked_recipes cookbook:gyuvetch recipeCategory category:beef_recipes cookbook:gyuvetch recipeCategory category:casserole_recipes cookbook:gyuvetch recipeCategory category:chile_recipes cookbook:gyuvetch recipeCategory category:eggplant_recipes cookbook:gyuvetch recipeCategory category:main_course_recipes cookbook:gyuvetch recipeCategory category:okra_recipes cookbook:gyuvetch recipeCategory category:potato_recipes cookbook:gyuvetch recipeCategory category:recipes_with_metric_units cookbook:gyuvetch recipeIngredient "12 sweet red peppers (small), cut in 5mm (1/4 in.) thick rings" cookbook:gyuvetch recipeIngredient "1 bunch parsley" cookbook:gyuvetch recipeIngredient "1kg (2 lbs.) potatoes, peeled, quartered and cut in 7mm (1/3 in.) thick slices" cookbook:gyuvetch recipeIngredient "2 carrots, cut in half or quarter lengthwise, then in 5mm (1/4 in.) slices" cookbook:gyuvetch recipeIngredient "2 hot green peppers" cookbook:gyuvetch recipeIngredient "2 onions, cut in half, then in 5mm (1/4 in.) slices" cookbook:gyuvetch recipeIngredient "2 packs okra" cookbook:gyuvetch recipeIngredient "3 eggplants, cut in 2 cm (1 in.) round slices" cookbook:gyuvetch recipeIngredient "900g beef, cut in 4-5cm (2 in.) cubes" cookbook:gyuvetch recipeIngredient "a few tomatoes cut each in 3" cookbook:gyuvetch recipeIngredient "Salad oil" cookbook:gyuvetch recipeIngredient "Salt to taste" cookbook:gyuvetch recipeInstructions ["Fry beef with salad oil until lightly browned, pour water to cover the meat and cook until soft. Add soy sauce to taste.","Sprinkle eggplants with salt and leave for a while to remove harshness. Quarter each slice after wiping off moisture.","Saut\u00e9 in a pan carrots, eggplants, potatoes and okra with salad oil. Add tomatoes with liquid. Mix in onions, adding small amount of water and cook until vegetables become barely tender. Add red pepper and turn off the heat.","Mix the meat with pan juice and vegetables and put in an earthenware pot (casserole). Top with hot green peppers, cover and bake in 200\u00b0C oven for about 20 minutes.","Sprinkle with finely chopped parsley and serve.","[http:\/\/www.findbgfood.com\/bgmeals-favorites-meals.htm#Monastery_gyuvetch Monastery Gyuvetch recipe]"] cookbook:gyuvetch type cookbook:recipes cookbook:gyuvetch url https://en.wikibooks.org/wiki/Cookbook:Gyuvetch cookbook:haagse_bluf label "haagse bluf" cookbook:habanero label "habanero" cookbook:habanero label "habañero" cookbook:habanero label "habaneros" cookbook:habanero name "Habanero" cookbook:habanero name "Habañero" cookbook:habaneros label "habaneros" cookbook:habanero type cookbook:ingredients cookbook:habanero type cookbook:vegetable cookbook:habanero url https://en.wikibooks.org/wiki/Cookbook:Habanero cookbook:habanero url https://en.wikibooks.org/wiki/Cookbook:Habañero cookbook:habas_con_jamon label "habas con jamon" cookbook:habas_con_jamon name "Habas con Jamon" cookbook:habas_con_jamon recipeCategory category:bean_recipes cookbook:habas_con_jamon recipeCategory category:ham_recipes cookbook:habas_con_jamon recipeCategory category:pan_fried_recipes cookbook:habas_con_jamon recipeCategory category:side_dish_recipes cookbook:habas_con_jamon recipeCategory category:spanish_recipes cookbook:habas_con_jamon recipeCookingTechnique cookbook:sautéing cookbook:habas_con_jamon recipeCuisine cookbook:cuisine_of_spain cookbook:habas_con_jamon recipeFoodstuff cookbook:bacon cookbook:habas_con_jamon recipeFoodstuff cookbook:broad_bean cookbook:habas_con_jamon recipeFoodstuff cookbook:ham cookbook:habas_con_jamon recipeFoodstuff cookbook:olive_oil cookbook:habas_con_jamon recipeFoodstuff cookbook:onion cookbook:habas_con_jamon recipeIngredient "1 onion" cookbook:habas_con_jamon recipeIngredient "2 strips of ham or bacon (or vegetarian bacon)" cookbook:habas_con_jamon recipeIngredient "300g broad beans (fresh or canned)" cookbook:habas_con_jamon recipeIngredient "olive oil" cookbook:habas_con_jamon recipeInstructions ["Slice the onion.","Fry in olive oil with the ham.","Add the broad beans and saut\u00e9 for a few minutes until the beans are soft."] cookbook:habas_con_jamon type cookbook:recipes cookbook:habas_con_jamon url https://en.wikibooks.org/wiki/Cookbook:Habas_con_Jamon cookbook:hachee label "hachee" cookbook:hachee name "Hachee" cookbook:hachee recipeCategory category:beef_recipes cookbook:hachee recipeCategory category:beer_recipes cookbook:hachee recipeCategory category:boiled_recipes cookbook:hachee recipeCategory category:onion_recipes cookbook:hachee recipeCategory category:recipes_with_metric_units cookbook:hachee recipeFoodstuff cookbook:beef cookbook:hachee recipeFoodstuff cookbook:beer cookbook:hachee recipeFoodstuff cookbook:butter cookbook:hachee recipeFoodstuff cookbook:flour cookbook:hachee recipeFoodstuff cookbook:margarine cookbook:hachee recipeFoodstuff cookbook:onion cookbook:hachee recipeFoodstuff cookbook:pepper cookbook:hachee recipeFoodstuff cookbook:salt cookbook:hachee recipeFoodstuff cookbook:vinegar cookbook:hachee recipeIngredient "1 bottle of dark beer" cookbook:hachee recipeIngredient "1 cube of beef stock or 1 1/2 tsp powdered stock" cookbook:hachee recipeIngredient "1 cup (250ml) warm water" cookbook:hachee recipeIngredient "1 teaspoon butter or margarine" cookbook:hachee recipeIngredient "2 bay leaves" cookbook:hachee recipeIngredient "2 tbsp white vinegar" cookbook:hachee recipeIngredient "3 or 4 large onions, cut in rings" cookbook:hachee recipeIngredient "5 whole cloves" cookbook:hachee recipeIngredient "about 1/4 cup (30g) flour" cookbook:hachee recipeIngredient "about 1 pound (450g) stewing beef" cookbook:hachee recipeIngredient "pepper" cookbook:hachee recipeIngredient "salt" cookbook:hachee recipeInstructions ["Make sure beef is in bite size pieces, cut if you have to. Mix flour and salt & pepper to taste. Dredge meat in flour.","Melt butter in heavy pan, sear meat till lightly browned.","Add onions and seasonings. Stir until onions are starting to get transparent.","Stir together water and stock, til the stock has dissolved. (or use 1 cup beef stock). Add to meat\/onion mixture along with vinegar and beer. (Can use stock in place of beer)","Bring to a boil then lower heat and let simmer til meat is tender, about 3 hours. Stirring occasionally to avoid scorching. Check seasoning add salt and pepper if needed.","Serve over rice. enjoy"] cookbook:hachee type cookbook:recipes cookbook:hachee url https://en.wikibooks.org/wiki/Cookbook:Hachee cookbook:haddock label "haddock" cookbook:hagfish label "hagfish" cookbook:hagfish name "Hagfish" cookbook:hagfish recipeCategory category:ingredients cookbook:hagfish recipeCategory category:korean_recipes cookbook:hagfish recipeCategory category:seafood cookbook:hagfish recipeCuisine cookbook:cuisine_of_korea cookbook:hagfish type cookbook:recipes cookbook:hagfish url https://en.wikibooks.org/wiki/Cookbook:Hagfish cookbook:haggis difficulty 4 cookbook:haggis label "haggis" cookbook:haggis name "Haggis" cookbook:haggis recipeCategory category:beef_recipes cookbook:haggis recipeCategory category:difficult_recipes cookbook:haggis recipeCategory category:lamb_recipes cookbook:haggis recipeCategory category:main_course_recipes cookbook:haggis recipeCategory category:meat_recipes cookbook:haggis recipeCategory category:oat_recipes cookbook:haggis recipeCategory category:recipes_with_images cookbook:haggis recipeCategory category:recipes_with_metric_units cookbook:haggis recipeCategory category:scottish_recipes cookbook:haggis recipeCategory category:steamed_recipes cookbook:haggis recipeCuisine cookbook:cuisine_of_scotland cookbook:haggis recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:haggis recipeInstructions ["Place the beef heart in a 4-quart (about 3-3.5 litres) covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes.","Add the beef liver and lamb stew meat, and cover and simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely.","In a large bowl mix all of the ingredients, except for the beef caps, vinegar, and salt for soaking. Mix well and set aside.","Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 1\/2 hour. Drain them and rinse very well, inside and out.","Divide the meat mixture into three parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 minutes.","Serve the Haggis, sliced, with beef or lamb gravy."] cookbook:haggis recipeYield 3 cookbook:haggis totalTime "4 hours" cookbook:haggis type cookbook:recipes cookbook:haggis url https://en.wikibooks.org/wiki/Cookbook:Haggis cookbook:haiti type cookbook:cuisines cookbook:haiti type cookbook:cuisines_by_country cookbook:hake_in_herby_breadcrumbs difficulty 2 cookbook:hake_in_herby_breadcrumbs label "hake in herby breadcrumbs" cookbook:hake_in_herby_breadcrumbs name "Hake in Herby Breadcrumbs" cookbook:hake_in_herby_breadcrumbs recipeCategory category:baked_recipes cookbook:hake_in_herby_breadcrumbs recipeCategory category:easy_recipes cookbook:hake_in_herby_breadcrumbs recipeCategory category:fish_recipes cookbook:hake_in_herby_breadcrumbs recipeCategory category:main_course_recipes cookbook:hake_in_herby_breadcrumbs recipeFoodstuff cookbook:bread_crumb cookbook:hake_in_herby_breadcrumbs recipeFoodstuff cookbook:egg cookbook:hake_in_herby_breadcrumbs recipeFoodstuff cookbook:lemon cookbook:hake_in_herby_breadcrumbs recipeFoodstuff cookbook:olive_oil cookbook:hake_in_herby_breadcrumbs recipeFoodstuff cookbook:pepper cookbook:hake_in_herby_breadcrumbs recipeFoodstuff cookbook:pine_nut cookbook:hake_in_herby_breadcrumbs recipeFoodstuff cookbook:salt cookbook:hake_in_herby_breadcrumbs recipeFoodstuff cookbook:spices_and_herbs cookbook:hake_in_herby_breadcrumbs recipeIngredient "1 beaten egg" cookbook:hake_in_herby_breadcrumbs recipeIngredient "1 cup of breadcrumbs" cookbook:hake_in_herby_breadcrumbs recipeIngredient "1 tablespoon of pine nuts" cookbook:hake_in_herby_breadcrumbs recipeIngredient "2 fillets of hake (about 100g each)" cookbook:hake_in_herby_breadcrumbs recipeIngredient "2 tablespoons of avocado oil (you can use olive oil)" cookbook:hake_in_herby_breadcrumbs recipeIngredient "half a cup of chopped herbs (parsley, tarragon etc.)" cookbook:hake_in_herby_breadcrumbs recipeIngredient "lemon juice" cookbook:hake_in_herby_breadcrumbs recipeIngredient "salt and pepper to taste" cookbook:hake_in_herby_breadcrumbs recipeInstructions ["Preheat the oven to gas mark 4","Mix together the breadcrumbs ingredients in a food processor, adding the oil last. It should be a slightly moist mixture.","Dip each fillet in beaten egg, then in the breadcrumb mix. Try to get the fillet evenly coated.","Place each fillet in a gratin dish, drizzling a little oil on top","Bake in the oven for 20 minutes until the breadcrumbs are browned","Sprinkle some lemon juice on top","Serve with a dressed salad"] cookbook:hake_in_herby_breadcrumbs recipeYield 2 persons cookbook:hake_in_herby_breadcrumbs totalTime "25 mins" cookbook:hake_in_herby_breadcrumbs type cookbook:recipes cookbook:hake_in_herby_breadcrumbs url https://en.wikibooks.org/wiki/Cookbook:Hake_in_Herby_Breadcrumbs cookbook:hake label "hake" cookbook:hake name "Hake" cookbook:hake recipeCategory category:saltwater_fish cookbook:hake type cookbook:ingredients cookbook:hake url https://en.wikibooks.org/wiki/Cookbook:Hake cookbook:halal label "halal" cookbook:halal label "islamic dietary laws" cookbook:halal name "Halal" cookbook:halal name "Islamic dietary laws" cookbook:halal type cookbook:diets cookbook:halal url https://en.wikibooks.org/wiki/Cookbook:Halal cookbook:halal url https://en.wikibooks.org/wiki/Cookbook:Islamic_dietary_laws cookbook:half_and_half label "half & half" cookbook:half_and_half label "half and half" cookbook:half_and_half label "half-and-half" cookbook:half_and_half name "Half & half" cookbook:half_and_half name "Half and Half" cookbook:half_and_half recipeCategory category:dairy cookbook:half_and_half type cookbook:ingredients cookbook:half_and_half url https://en.wikibooks.org/wiki/Cookbook:Half_&_half cookbook:half_and_half url https://en.wikibooks.org/wiki/Cookbook:Half_and_Half cookbook:halibut_cheek_stir-fry label "halibut cheek stir-fry" cookbook:halibut_cheek_stir-fry name "Halibut Cheek Stir-Fry" cookbook:halibut_cheek_stir-fry recipeCategory category:american_recipes cookbook:halibut_cheek_stir-fry recipeCategory category:fish_recipes cookbook:halibut_cheek_stir-fry recipeCategory category:main_course_recipes cookbook:halibut_cheek_stir-fry recipeCategory category:recipes_with_metric_units cookbook:halibut_cheek_stir-fry recipeCategory category:stir_fry_recipes cookbook:halibut_cheek_stir-fry recipeCuisine cookbook:cuisine_of_the_united_states cookbook:halibut_cheek_stir-fry recipeCuisine cookbook:louisiana_creole_cuisine cookbook:halibut_cheek_stir-fry recipeCuisine cookbook:new_england_cuisine cookbook:halibut_cheek_stir-fry recipeIngredient "1 pound (450g) halibut cheeks" cookbook:halibut_cheek_stir-fry recipeIngredient "1 Tbsp. black pepper" cookbook:halibut_cheek_stir-fry recipeIngredient "1 Tbsp. chopped fresh ginger" cookbook:halibut_cheek_stir-fry recipeIngredient "1 Tbsp. chopped garlic" cookbook:halibut_cheek_stir-fry recipeIngredient "1 Tbsp. fish stock" cookbook:halibut_cheek_stir-fry recipeIngredient "1 Tbsp. Peanut oil" cookbook:halibut_cheek_stir-fry recipeIngredient "1Tbsp. reduced sodium soy sauce" cookbook:halibut_cheek_stir-fry recipeIngredient "2 Tbsp. carrots, chopped" cookbook:halibut_cheek_stir-fry recipeIngredient "2 Tbsp. celery, chopped" cookbook:halibut_cheek_stir-fry recipeIngredient "2 Tbsp. green onions, chopped" cookbook:halibut_cheek_stir-fry recipeInstructions ["Add oil to wok or frying pan over medium to high heat.","Add halibut cheeks, moving around in oil until they start to brown.","Add carrots, celery, stirring around in the wok.","Add ginger, garlic, continuing to stir.","Add soy sauce, and fish stock. Stir and bring to simmer.","Garnish with green onions, serve and enjoy."] cookbook:halibut_cheek_stir-fry type cookbook:recipes cookbook:halibut_cheek_stir-fry url https://en.wikibooks.org/wiki/Cookbook:Halibut_Cheek_Stir-Fry cookbook:halibut label "halibut" cookbook:hallaca label "hallaca" cookbook:hallaca name "Hallaca" cookbook:hallaca recipeCategory category:boiled_recipes cookbook:hallaca recipeCategory category:holiday_recipes cookbook:hallaca recipeCategory category:main_course_recipes cookbook:hallaca recipeCategory category:meat_recipes cookbook:hallaca recipeCategory category:recipes_with_images cookbook:hallaca recipeCategory category:venezuelan_recipes cookbook:hallaca recipeCuisine cookbook:cuisine_of_venezuela cookbook:hallaca recipeEquipment cookbook:aluminium_foil cookbook:hallaca recipeFoodstuff cookbook:almond cookbook:hallaca recipeFoodstuff cookbook:annatto cookbook:hallaca recipeFoodstuff cookbook:artichoke cookbook:hallaca recipeFoodstuff cookbook:asparagus cookbook:hallaca recipeFoodstuff cookbook:banana cookbook:hallaca recipeFoodstuff cookbook:bell_pepper cookbook:hallaca recipeFoodstuff cookbook:bouillon_cube cookbook:hallaca recipeFoodstuff cookbook:brussels_sprout cookbook:hallaca recipeFoodstuff cookbook:caper cookbook:hallaca recipeFoodstuff cookbook:carrot cookbook:hallaca recipeFoodstuff cookbook:celery cookbook:hallaca recipeFoodstuff cookbook:chickpea cookbook:hallaca recipeFoodstuff cookbook:cilantro cookbook:hallaca recipeFoodstuff cookbook:coriander cookbook:hallaca recipeFoodstuff cookbook:cumin cookbook:hallaca recipeFoodstuff cookbook:garlic cookbook:hallaca recipeFoodstuff cookbook:green_bean cookbook:hallaca recipeFoodstuff cookbook:green_onion cookbook:hallaca recipeFoodstuff cookbook:leek cookbook:hallaca recipeFoodstuff cookbook:olive cookbook:hallaca recipeFoodstuff cookbook:olive_oil cookbook:hallaca recipeFoodstuff cookbook:onion cookbook:hallaca recipeFoodstuff cookbook:parsley cookbook:hallaca recipeFoodstuff cookbook:pepper cookbook:hallaca recipeFoodstuff cookbook:potato cookbook:hallaca recipeFoodstuff cookbook:spices_and_herbs cookbook:hallaca recipeFoodstuff cookbook:thyme cookbook:hallaca recipeFoodstuff cookbook:tofu cookbook:hallaca recipeFoodstuff cookbook:tomato cookbook:hallaca recipeIngredient "100g of mixed vine fruit" cookbook:hallaca recipeIngredient "1 can of artichoke hearts" cookbook:hallaca recipeIngredient "1 can of asparagus" cookbook:hallaca recipeIngredient "1 can of chickpeas" cookbook:hallaca recipeIngredient "1 can of mock duck or 1 packet of tofu marinated pieces" cookbook:hallaca recipeIngredient "1 head of garlic" cookbook:hallaca recipeIngredient "1 jar of capers" cookbook:hallaca recipeIngredient "1 jar of green olives" cookbook:hallaca recipeIngredient "1 jar of mixed pickles in mustard sauce" cookbook:hallaca recipeIngredient "1 kg of banana leaves (for wrapping, not for eating!)" cookbook:hallaca recipeIngredient "1 kg of instant polenta meal (coarse corn meal)" cookbook:hallaca recipeIngredient "1 large bunch of herbs (coriander (cilantro), thyme, parsley, celery)" cookbook:hallaca recipeIngredient "1 mushroom stock cube" cookbook:hallaca recipeIngredient "1 packet of ''mi-cuit'' (half dried) tomatoes or 1 tube of tomato paste" cookbook:hallaca recipeIngredient "1 roll of kitchen string" cookbook:hallaca recipeIngredient "1 Tsp of annatto seeds (also called "achiote" or "onoto")" cookbook:hallaca recipeIngredient "1 Tsp of black peppercorns" cookbook:hallaca recipeIngredient "1 tsp of coriander seeds" cookbook:hallaca recipeIngredient "1 tsp of cumin seeds" cookbook:hallaca recipeIngredient "1 vegetable stock cube" cookbook:hallaca recipeIngredient "20 prunes" cookbook:hallaca recipeIngredient "250 ml of olive oil" cookbook:hallaca recipeIngredient "2 carrots, 6 Brussels sprouts, and a handful of green beans (or another similar combination of vegetables)" cookbook:hallaca recipeIngredient "2 green bell peppers" cookbook:hallaca recipeIngredient "2 packets of spring onions" cookbook:hallaca recipeIngredient "2 red onions" cookbook:hallaca recipeIngredient "3 leeks" cookbook:hallaca recipeIngredient "4 red bell peppers" cookbook:hallaca recipeIngredient "4 white onions" cookbook:hallaca recipeIngredient "500g of cooked and mashed new potatoes" cookbook:hallaca recipeIngredient "50g of almonds" cookbook:hallaca recipeIngredient "* Old Fashioned: A whole leg of pork, preferably from a Latin American/Cuban supermarket to insure freshness" cookbook:hallaca recipeIngredient "* Old Fashioned: Two or three roasting hens" cookbook:hallaca recipeIngredient "* OPTIONAL for overseas expatriates and daring cooks: 20mx30cm roll of strong aluminium foil (unless you are rich enough or have access to a Sedano's supermarket as to buy triple quantity of banana leaves and wrap the hallacas exclusively with banana leaves, in the Old Fashioned Way)(See Goya.Com for provenance within the US) Hallacas are the best ever!" cookbook:hallaca type cookbook:recipes cookbook:hallaca url https://en.wikibooks.org/wiki/Cookbook:Hallaca cookbook:hallva label "hallva" cookbook:hallva label "halvah" cookbook:hallva name "Hallva" cookbook:hallva name "Halvah" cookbook:hallva recipeIngredient "1 1/4 cup granulated sugar" cookbook:hallva recipeIngredient "1 cup butter or margarine" cookbook:hallva recipeIngredient "1 cup flour" cookbook:hallva recipeIngredient "5 cups water" cookbook:hallva recipeInstructions ["Heat the margarine in a saucepan very gently, and saut\u00e9 the flour until golden brown in the margarine for 40 minutes over low to moderate heat.","When the flour turns light golden, put the sugar and water in a separate saucepan and make syrup by boiling gently.","Add the syrup to the saucepan with flour and simmer for 20 minutes, and then take out small pieces of the Hallva with a wooden spoon, form into balls and place on a serving plate.","Serve warm<\/text>"] cookbook:hallva type cookbook:recipes cookbook:hallva url https://en.wikibooks.org/wiki/Cookbook:Hallva cookbook:hallva url https://en.wikibooks.org/wiki/Cookbook:Halvah cookbook:halva label "halva" cookbook:ham_and_cheese_crepes label "ham and cheese crepes" cookbook:ham_and_cheese_crepes name "Ham and Cheese Crepes" cookbook:ham_and_cheese_crepes recipeCategory category:appetizer_recipes cookbook:ham_and_cheese_crepes recipeCategory category:baked_recipes cookbook:ham_and_cheese_crepes recipeCategory category:cheese_recipes cookbook:ham_and_cheese_crepes recipeCategory category:ham_recipes cookbook:ham_and_cheese_crepes recipeCategory category:main_course_recipes cookbook:ham_and_cheese_crepes recipeIngredient "1 1/2 cups shredded Cheddar cheese" cookbook:ham_and_cheese_crepes recipeIngredient "1/2 cup sour cream" cookbook:ham_and_cheese_crepes recipeIngredient "12 prepared crepes" cookbook:ham_and_cheese_crepes recipeIngredient "12 slices cooked, thinly sliced ham" cookbook:ham_and_cheese_crepes recipeIngredient "1/2 teaspoon prepared mustard" cookbook:ham_and_cheese_crepes recipeIngredient "1/2 teaspoon salt" cookbook:ham_and_cheese_crepes recipeIngredient "1/3 cup bread crumbs" cookbook:ham_and_cheese_crepes recipeIngredient "1/8 teaspoon pepper" cookbook:ham_and_cheese_crepes recipeIngredient "2 Tablespoons finely chopped green onion" cookbook:ham_and_cheese_crepes recipeIngredient "3 Tablespoons melted butter" cookbook:ham_and_cheese_crepes recipeInstructions ["Preheat oven to 350 degrees F.","In small bowl, combine cheese, onion, salt, pepper, sour cream and mustard and mix well. Spread about 1 Tbsp. of the mixture over the ham.","Roll up and arrange in 13x9-inch baking pan.","Combine butter and bread crumbs and sprinkle over crepes.","Cover pan loosely with foil.","Bake for 15 to 20 minutes"] cookbook:ham_and_cheese_crepes recipeYield 6 cookbook:ham_and_cheese_crepes totalTime "15-20 minutes" cookbook:ham_and_cheese_crepes type cookbook:recipes cookbook:ham_and_cheese_crepes url https://en.wikibooks.org/wiki/Cookbook:Ham_and_Cheese_Crepes cookbook:hamburger_deluxe difficulty 2 cookbook:hamburger_deluxe label "hamburger deluxe" cookbook:hamburger_deluxe name "Hamburger Deluxe" cookbook:hamburger_deluxe recipeCategory category:beef_recipes cookbook:hamburger_deluxe recipeCategory category:easy_recipes cookbook:hamburger_deluxe recipeCategory category:grilled_recipes cookbook:hamburger_deluxe recipeCategory category:ground_beef_recipes cookbook:hamburger_deluxe recipeCategory category:hamburger_recipes cookbook:hamburger_deluxe recipeCategory category:lamb_recipes cookbook:hamburger_deluxe recipeCategory category:recipes_with_metric_units cookbook:hamburger_deluxe recipeCookingTechnique cookbook:mincing cookbook:hamburger_deluxe recipeFoodstuff cookbook:butter cookbook:hamburger_deluxe recipeFoodstuff cookbook:cheddar_cheese cookbook:hamburger_deluxe recipeFoodstuff cookbook:cheese cookbook:hamburger_deluxe recipeFoodstuff cookbook:chiles cookbook:hamburger_deluxe recipeFoodstuff cookbook:cream_cheese cookbook:hamburger_deluxe recipeFoodstuff cookbook:dijon_mustard cookbook:hamburger_deluxe recipeFoodstuff cookbook:egg cookbook:hamburger_deluxe recipeFoodstuff cookbook:garlic cookbook:hamburger_deluxe recipeFoodstuff cookbook:grape_seed_oil cookbook:hamburger_deluxe recipeFoodstuff cookbook:mushroom cookbook:hamburger_deluxe recipeFoodstuff cookbook:oats cookbook:hamburger_deluxe recipeFoodstuff cookbook:oil_and_fat cookbook:hamburger_deluxe recipeFoodstuff cookbook:onion cookbook:hamburger_deluxe recipeFoodstuff cookbook:pepper cookbook:hamburger_deluxe recipeFoodstuff cookbook:salt cookbook:hamburger_deluxe recipeFoodstuff cookbook:sour_cream cookbook:hamburger_deluxe recipeFoodstuff cookbook:worcestershire_sauce cookbook:hamburger_deluxe recipeIngredient "½ cup (125 ml) rolled oats" cookbook:hamburger_deluxe recipeIngredient "¼ lb. (110 g) ground lamb" cookbook:hamburger_deluxe recipeIngredient "¾ lb. (350 g) lean ground beef" cookbook:hamburger_deluxe recipeIngredient "¼ pound (110 g) button mushrooms, sliced thin" cookbook:hamburger_deluxe recipeIngredient "½ teaspoon (2-3 g) salt" cookbook:hamburger_deluxe recipeIngredient "½ teaspoon (2 ml) Worcestershire Sauce" cookbook:hamburger_deluxe recipeIngredient "1 egg" cookbook:hamburger_deluxe recipeIngredient "1 tablespoon (15 ml) chipotle BBQ Sauce, or a healthy pinch of chipotle powder" cookbook:hamburger_deluxe recipeIngredient "1 tablespoon (15 ml) Dijon mustard" cookbook:hamburger_deluxe recipeIngredient "1 tablespoon (15 ml) grapeseed oil (or other lightly flavoured oil)" cookbook:hamburger_deluxe recipeIngredient "1 tablespoon butter" cookbook:hamburger_deluxe recipeIngredient "1 teaspoon (5 g) ground cumin" cookbook:hamburger_deluxe recipeIngredient "1 Vidalia onion, coarsely chopped (Spanish onion will do)" cookbook:hamburger_deluxe recipeIngredient "2 cloves garlic, minced" cookbook:hamburger_deluxe recipeIngredient "4 hamburger buns" cookbook:hamburger_deluxe recipeIngredient "cheese, smoked cheddar is best, but any cheddar or your favourite cheese will do" cookbook:hamburger_deluxe recipeIngredient "favourite hamburger condiments" cookbook:hamburger_deluxe recipeIngredient "fresh ground black pepper to taste" cookbook:hamburger_deluxe recipeIngredient "plain cream cheese, sliced thinly" cookbook:hamburger_deluxe recipeIngredient "Sour cream" cookbook:hamburger_deluxe recipeInstructions ["Saut\u00e9 onions and mushrooms in butter until lightly brown, set aside.","Mix all of the Hamburger ingredients together until well mixed, and let rest for 15 minutes.","Heat grill to medium-high.","Divide hamburger mix into 4 equal balls.","Form patties by slapping the burgers back and forth from one palm to the other until they are about an inch thick (this technique is displayed in the film: Return of the Seacaucus Seven!)","Grill burgers to desired "doneness", turning every few minutes and adding cheese after the last flipping of the burgers","Serve on the buns, with the onion\/mushroom mixture, a dollop of sour cream, and a thin slice of cream cheese."] cookbook:hamburger_deluxe recipeNotes "* The suggestion to flip the meat a number of times comes from a book concerning the science of cooking, which I cannot remember the title of at time of writing. The theory, however, is that the juices in meat rise to the surface of the meat and are then lost during grilling. By turning the meat regularly, you reduce the capacity of the juices to rise out of, and run off, the meat. * The egg and oats combine to bind the hamburgers and help prevent them from falling apart on the grill. " cookbook:hamburger_deluxe recipeYield four cookbook:hamburger_deluxe totalTime "one hour" cookbook:hamburger_deluxe type cookbook:recipes cookbook:hamburger_deluxe url https://en.wikibooks.org/wiki/Cookbook:Hamburger_Deluxe cookbook:hamburger_fried_rice difficulty 2 cookbook:hamburger_fried_rice name "Hamburger fried rice" cookbook:hamburger_fried_rice name "Hamburger Fried Rice" cookbook:hamburger_fried_rice recipeCategory category:easy_recipes cookbook:hamburger_fried_rice recipeCategory category:fried_rice_recipes cookbook:hamburger_fried_rice recipeCategory category:inexpensive_recipes cookbook:hamburger_fried_rice recipeCategory category:meat_recipes cookbook:hamburger_fried_rice recipeCategory category:rice_recipes cookbook:hamburger_fried_rice recipeFoodstuff cookbook:celery cookbook:hamburger_fried_rice recipeFoodstuff cookbook:garlic cookbook:hamburger_fried_rice recipeFoodstuff cookbook:ginger cookbook:hamburger_fried_rice recipeFoodstuff cookbook:green_onion cookbook:hamburger_fried_rice recipeFoodstuff cookbook:onion cookbook:hamburger_fried_rice recipeFoodstuff cookbook:pepper cookbook:hamburger_fried_rice recipeFoodstuff cookbook:rice cookbook:hamburger_fried_rice recipeFoodstuff cookbook:salt cookbook:hamburger_fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:hamburger_fried_rice recipeIngredient "1 tbsp. black pepper" cookbook:hamburger_fried_rice recipeIngredient "2 celeries, minced" cookbook:hamburger_fried_rice recipeIngredient "2 red chillies, minced" cookbook:hamburger_fried_rice recipeIngredient "2 tbsp. black soy sauce" cookbook:hamburger_fried_rice recipeIngredient "2 tbsp. salt" cookbook:hamburger_fried_rice recipeIngredient "3 cm ginger, minced" cookbook:hamburger_fried_rice recipeIngredient "3 scallion, cut 1 cm" cookbook:hamburger_fried_rice recipeIngredient "3 tbsp. canola oil for frying" cookbook:hamburger_fried_rice recipeIngredient "400 g hamburger meat, diced" cookbook:hamburger_fried_rice recipeIngredient "4 cloves garlic, slice 0,5 cm" cookbook:hamburger_fried_rice recipeIngredient "4 cloves red onion, slice 0,5 cm" cookbook:hamburger_fried_rice recipeIngredient "600 g rice" cookbook:hamburger_fried_rice recipeInstructions ["Heat the canola oil on non-stick pan. When the oil is very hot, fry the garlic, red onion, ginger and red chillies. Stir at 20 seconds until fragrant.","Add the hamburger meat, cook until the hamburger meat changing the color. And then add the celery and scallion.","Add the rice, finally salt, black pepper and black soy sauce. Cook until mixed all.","Serves hot."] cookbook:hamburger_fried_rice recipeYield 3 cookbook:hamburger_fried_rice totalTime "30 minutes" cookbook:hamburger_fried_rice type cookbook:recipes cookbook:hamburger_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Hamburger_fried_rice cookbook:hamburger_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Hamburger_Fried_Rice cookbook:hamburger label "burger" cookbook:hamburger label "burgers" cookbook:hamburger label "cheeseburgers" cookbook:hamburger label "hamburger" cookbook:hamburger label "hamburgers" cookbook:hamburger name "Burger" cookbook:hamburger name "Cheeseburger" cookbook:hamburger name "Hamburger" cookbook:hamburger recipeCategory category:featured_recipes cookbook:hamburger recipeCategory category:grilled_recipes cookbook:hamburger recipeCategory category:ground_beef_recipes cookbook:hamburger recipeCategory category:hamburger_recipes cookbook:hamburger recipeCategory category:pan_fried_recipes cookbook:hamburger recipeCategory category:recipes_with_images cookbook:hamburger recipeCategory category:recipes_with_metric_units cookbook:hamburger recipeCookingTechnique cookbook:frying cookbook:hamburger recipeCookingTechnique cookbook:grilling cookbook:hamburger recipeCookingTechnique cookbook:smoking cookbook:hamburger recipeFoodstuff cookbook:alfalfa cookbook:hamburger recipeFoodstuff cookbook:basil cookbook:hamburger recipeFoodstuff cookbook:beef cookbook:hamburger recipeFoodstuff cookbook:bison cookbook:hamburger recipeFoodstuff cookbook:cheese cookbook:hamburger recipeFoodstuff cookbook:chicken cookbook:hamburger recipeFoodstuff cookbook:egg cookbook:hamburger recipeFoodstuff cookbook:lamb cookbook:hamburger recipeFoodstuff cookbook:lettuce cookbook:hamburger recipeFoodstuff cookbook:meat_and_poultry cookbook:hamburger recipeFoodstuff cookbook:mustard cookbook:hamburger recipeFoodstuff cookbook:onion cookbook:hamburger recipeFoodstuff cookbook:oregano cookbook:hamburger recipeFoodstuff cookbook:ostrich cookbook:hamburger recipeFoodstuff cookbook:parsley cookbook:hamburger recipeFoodstuff cookbook:pepper cookbook:hamburger recipeFoodstuff cookbook:pickle cookbook:hamburger recipeFoodstuff cookbook:pork cookbook:hamburger recipeFoodstuff cookbook:sesame_seed cookbook:hamburger recipeFoodstuff cookbook:soy_sauce cookbook:hamburger recipeFoodstuff cookbook:spices_and_herbs cookbook:hamburger recipeFoodstuff cookbook:spinach cookbook:hamburger recipeFoodstuff cookbook:tomato cookbook:hamburger recipeFoodstuff cookbook:venison cookbook:hamburger recipeFoodstuff cookbook:worcestershire_sauce cookbook:hamburger recipeIngredient "1 hamburger bun for each burger" cookbook:hamburger recipeIngredient "500g (1.1 lb) minced (ground) beef" cookbook:hamburger recipeIngredient "Cheese (optional - see suggestions)" cookbook:hamburger recipeIngredient "Herbs and spices (optional - see suggestions)" cookbook:hamburger recipeIngredient "Salad (lettuce, spinach, alfalfa sprouts, tomato, onion etc. - optional)" cookbook:hamburger recipeInstructions ["Remove the ground beef from the package and shape by hand into burgers. You should get between 4-6 burgers from 500g (1.1 lb) of beef.","If adding optional ingredients, either season the outside or mix into the beef before forming the patties. Overworking the beef will result in mushy meat that won't stick together, so only mix the minimum necessary and do so by hand.","The burgers can be fried or grilled for about 4-5 mins on each side for burgers which aren't too thick.","Let the burger rest for several minutes before serving to let the juices cool down and not burst out at first bite.","Ensure your burgers are fully cooked through before serving. If your burgers are quite thick or if you are unsure, you can cut one open to ensure the insides are browned. If the insides are red, there is a chance that the meat is not fully cooked. Alternately, you can insert a meat thermometer into the center of the burger, if the temperature reads less than 71\u00b0C (160\u00b0F), your burger is undercooked.","Serve each burger on a bun (sesame seed usually), optionally with relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomatoes and\/or onions."] cookbook:hamburger recipeNotes "*Make sure to let the meat get to room temperature before putting on the grill or in the pan. This will help the burgers cook evenly and fully. *You can use almost any type of minced (ground) meat to make hamburgers, including pork, chicken, turkey, lamb, bison, venison, ostrich, or even a meat substitute such as Quorn. Some variations of hamburgers call for mixing different types of meat (e.g. ground beef and ground pork). *Do not add salt until right before you put the patty to cook. *Mixing ingredients in with the meat is purely optional. You can make a delicious burger by simply shaping patties and seasoning with kosher salt, ground pepper, and if you wish, some garlic powder and\/or cayenne. * Do not overmix the meat! You will wind up with a tough, dense, and dry burger. If you must mix herbs or spices in, do so by hand and be sparing in your mixing. Remember that you can season the outside of the patties if you wish. *If your burgers fall apart, adding an egg yolk will help keep it together. Buying lean ground beef will also help, although if the meat is too lean the burger may be excessively dry. Not mixing the ground meat in the first place will also ensure the patty's integrity. *Try adding a pat of butter in the center of each burger for an excellent hamburger. *You may wish to experiment with including cheese in the centre of your burger before cooking. *Spices which can work well in hamburgers include black pepper, chili (either fresh or powder), Worcestershire Sauce and soy sauce. Experiment to find good combinations. *Almost any herb can work, including basil, oregano and parsley. *Some other things which are also sometimes added to hamburgers include: diced onions, bread crumbs, crushed saltine crackers. *Burgers can also be smoked on a grill. Smoked burgers will appear red and glazed on the outside, but browned on the inside. Smoking a burger before grilling it is an excellent way to seal in the flavorful juices. *Some vegan patties make excellent meat substitutes, especially for Hamburgers, where strong spices make the difference close to indistinguishable. *If you aren\u2019t fond of thick burgers you can create dent in the center of the patty so that as it cooks the center of the party will rise to become even with the edges. " cookbook:hamburgers_encrusted_with_black_pepper name "Hamburgers Encrusted with Black Pepper" cookbook:hamburgers_encrusted_with_black_pepper name "Pepper-Encrusted Hamburgers" cookbook:hamburgers_encrusted_with_black_pepper recipeCategory category:american_recipes cookbook:hamburgers_encrusted_with_black_pepper recipeCategory category:grilled_recipes cookbook:hamburgers_encrusted_with_black_pepper recipeCategory category:ground_beef_recipes cookbook:hamburgers_encrusted_with_black_pepper recipeCategory category:hamburger_recipes cookbook:hamburgers_encrusted_with_black_pepper recipeCategory category:mayonnaise_recipes cookbook:hamburgers_encrusted_with_black_pepper recipeCategory category:pepper_recipes cookbook:hamburgers_encrusted_with_black_pepper recipeCuisine cookbook:cuisine_of_the_united_states cookbook:hamburgers_encrusted_with_black_pepper recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hamburgers_encrusted_with_black_pepper recipeCuisine cookbook:new_england_cuisine cookbook:hamburgers_encrusted_with_black_pepper recipeIngredient "1/4 cup cracked black peppercorns, plus more if needed" cookbook:hamburgers_encrusted_with_black_pepper recipeIngredient "1 pound ground chuck steak" cookbook:hamburgers_encrusted_with_black_pepper recipeIngredient "4 hamburger buns, halved" cookbook:hamburgers_encrusted_with_black_pepper recipeIngredient "4 slices of your favorite smooth-melting cheese, room temperature (optional)" cookbook:hamburgers_encrusted_with_black_pepper recipeIngredient "Chipotle mayo, recipe below" cookbook:hamburgers_encrusted_with_black_pepper recipeIngredient "Dijon mustard" cookbook:hamburgers_encrusted_with_black_pepper recipeIngredient "Salt" cookbook:hamburgers_encrusted_with_black_pepper recipeInstructions ["Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides.","Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside.","Heat about 25 charcoal briquets in a large chimney starter. Reapply grate.","Add burgers and cook, turning often, until internal temperature reaches 143 degrees F for medium rare, 157 for medium, and 167 for well\/toast.","Remove to a plate and let rest for 5 minutes. If using cheese, place one slice on top of each patty. Meanwhile, toast buns on the grill.","Spread buns with chipotle mayo. Add a patty on top of the bottom half of a bun and top with the other half. Serve warm.","1\/2 cup mayonnaise","2-4 chipotle chiles, finely minced","1\/2 teaspoon salt","1\/2 teaspoon freshly ground black pepper"] cookbook:hamburgers_encrusted_with_black_pepper type cookbook:recipes cookbook:hamburgers_encrusted_with_black_pepper url https://en.wikibooks.org/wiki/Cookbook:Hamburgers_Encrusted_with_Black_Pepper cookbook:hamburgers_encrusted_with_black_pepper url https://en.wikibooks.org/wiki/Cookbook:Pepper-Encrusted_Hamburgers cookbook:hamburger_skillet_dinner difficulty 1 cookbook:hamburger_skillet_dinner label "hamburger skillet dinner" cookbook:hamburger_skillet_dinner name "Hamburger Skillet Dinner" cookbook:hamburger_skillet_dinner recipeCategory category:american_recipes cookbook:hamburger_skillet_dinner recipeCategory category:ground_beef_recipes cookbook:hamburger_skillet_dinner recipeCategory category:inexpensive_recipes cookbook:hamburger_skillet_dinner recipeCategory category:main_course_recipes cookbook:hamburger_skillet_dinner recipeCategory category:pan_fried_recipes cookbook:hamburger_skillet_dinner recipeCategory category:pasta_recipes cookbook:hamburger_skillet_dinner recipeCategory category:very_easy_recipes cookbook:hamburger_skillet_dinner recipeCookingTechnique cookbook:boiling cookbook:hamburger_skillet_dinner recipeCuisine cookbook:cuisine_of_the_united_states cookbook:hamburger_skillet_dinner recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hamburger_skillet_dinner recipeCuisine cookbook:new_england_cuisine cookbook:hamburger_skillet_dinner recipeFoodstuff cookbook:beef cookbook:hamburger_skillet_dinner recipeFoodstuff cookbook:garlic cookbook:hamburger_skillet_dinner recipeFoodstuff cookbook:macaroni cookbook:hamburger_skillet_dinner recipeFoodstuff cookbook:onion cookbook:hamburger_skillet_dinner recipeFoodstuff cookbook:pasta cookbook:hamburger_skillet_dinner recipeFoodstuff cookbook:salt cookbook:hamburger_skillet_dinner recipeFoodstuff cookbook:tomato cookbook:hamburger_skillet_dinner recipeIngredient "1 cup uncooked pasta, such as macaroni, elbows, or wagon wheels" cookbook:hamburger_skillet_dinner recipeIngredient "1 or 2 cans condensed tomato soup" cookbook:hamburger_skillet_dinner recipeIngredient "1 pound (about 500 g) ground beef or hamburger, crumbled" cookbook:hamburger_skillet_dinner recipeIngredient "a sprinkle of garlic salt" cookbook:hamburger_skillet_dinner recipeIngredient "a sprinkle of minced onion" cookbook:hamburger_skillet_dinner recipeInstructions ["Boil pasta al dent\u00e9 in 4-6 cups salted, oiled water, drain.","While pasta is cooking, sprinkle 10" (25 cm) skillet with garlic salt and minced onion, and brown beef.","Add tomato soup and cook a minute or two.","Stir in drained pasta."] cookbook:hamburger_skillet_dinner recipeNotes "# May add beans, vary spices, add onions; anything you like! # Makes a decent chili base with chili powder added. # Good in leftovers, if that is possible. " cookbook:hamburger_skillet_dinner recipeYield 4 cookbook:hamburger_skillet_dinner totalTime "40 minutes" cookbook:hamburger_skillet_dinner type cookbook:recipes cookbook:hamburger_skillet_dinner url https://en.wikibooks.org/wiki/Cookbook:Hamburger_Skillet_Dinner cookbook:hamburger type cookbook:recipes cookbook:hamburger url https://en.wikibooks.org/wiki/Cookbook:Burger cookbook:hamburger url https://en.wikibooks.org/wiki/Cookbook:Cheeseburger cookbook:hamburger url https://en.wikibooks.org/wiki/Cookbook:Hamburger cookbook:ham label "canadian bacon" cookbook:ham label "cured ham" cookbook:ham label "ham" cookbook:ham label "hams" cookbook:ham label "smoked pork butt" cookbook:ham name "Ham" cookbook:ham recipeCategory category:featured_ingredients cookbook:ham recipeCategory category:meat_and_poultry cookbook:ham_sauce label "ham sauce" cookbook:ham_sauce name "Ham sauce" cookbook:ham_sauce name "Ham Sauce" cookbook:ham_sauce recipeCategory category:ham_recipes cookbook:ham_sauce recipeCategory category:italian_recipes cookbook:ham_sauce recipeCategory category:recipes_with_metric_units cookbook:ham_sauce recipeCategory category:sauce_recipes cookbook:ham_sauce recipeCookingTechnique cookbook:sautéing cookbook:ham_sauce recipeCookingTechnique cookbook:simmering cookbook:ham_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:ham_sauce recipeEquipment cookbook:saucepan cookbook:ham_sauce recipeFoodstuff cookbook:basil cookbook:ham_sauce recipeFoodstuff cookbook:butter cookbook:ham_sauce recipeFoodstuff cookbook:ham cookbook:ham_sauce recipeFoodstuff cookbook:pasta cookbook:ham_sauce recipeFoodstuff cookbook:prosciutto cookbook:ham_sauce recipeFoodstuff cookbook:rice cookbook:ham_sauce recipeFoodstuff cookbook:spices_and_herbs cookbook:ham_sauce recipeFoodstuff cookbook:stock cookbook:ham_sauce recipeFoodstuff cookbook:tomato cookbook:ham_sauce recipeFoodstuff cookbook:vinegar cookbook:ham_sauce recipeIngredient "1 oz. butter" cookbook:ham_sauce recipeIngredient "1 teaspoon Vinegar" cookbook:ham_sauce recipeIngredient "1 tsp. tomato puree" cookbook:ham_sauce recipeIngredient "28g (1 ounce) Ham" cookbook:ham_sauce recipeIngredient "2 cups vegetable stock (meat stock also fine)" cookbook:ham_sauce recipeIngredient "3 dessert spoons Musca or sweet port" cookbook:ham_sauce recipeIngredient "3 to 4 oz. ham or prosciutto, cut into strips" cookbook:ham_sauce recipeIngredient "Basil" cookbook:ham_sauce recipeIngredient "Spice" cookbook:ham_sauce type cookbook:recipes cookbook:ham_sauce url https://en.wikibooks.org/wiki/Cookbook:Ham_sauce cookbook:ham_sauce url https://en.wikibooks.org/wiki/Cookbook:Ham_Sauce cookbook:ham type cookbook:featured_ingredients cookbook:ham type cookbook:ingredients cookbook:ham type cookbook:meat_and_poultry cookbook:ham url https://en.wikibooks.org/wiki/Cookbook:Ham cookbook:hangop label "hangop" cookbook:hangzhou_cuisine label "hangzhou cuisine" cookbook:hannah_evans_(wmuk)/sandbox recipeCategory category:oat_recipes cookbook:hannah_evans_(wmuk)/sandbox recipeCategory category:spelt_recipes cookbook:hannah_evans_(wmuk)/sandbox recipeCategory category:vegan_recipes cookbook:hannah_evans_(wmuk)/sandbox recipeCuisine cookbook:vegan_cuisine cookbook:hannah_evans_(wmuk)/sandbox type cookbook:recipes cookbook:hard_boiled_eggs label "boiled eggs" cookbook:hard_boiled_eggs label "eggs" cookbook:hard_boiled_eggs label "hard boiled" cookbook:hard_boiled_eggs label "hard boiled egg" cookbook:hard_boiled_eggs label "hard boiled eggs" cookbook:hard_boiled_eggs label "hard-boiled eggs" cookbook:hard_boiled_eggs name "Hard Boiled Eggs" cookbook:hard_boiled_eggs recipeCategory category:boiled_recipes cookbook:hard_boiled_eggs recipeCategory category:egg_recipes cookbook:hard_boiled_eggs recipeCategory category:ingredients cookbook:hard_boiled_eggs recipeCategory category:recipes_with_images cookbook:hard_boiled_eggs recipeFoodstuff cookbook:egg cookbook:hard_boiled_eggs recipeIngredient "Eggs" cookbook:hard_boiled_eggs recipeInstructions ["Put the eggs in a pot.","Fill pot with water. Make sure that the tops of the eggs are covered by at least 25 mm (one inch).","Bring to a rolling boil.","Reduce heat to a low boil.","Cook for 10 to 15 minutes -- depending on the size and number of eggs.","Drain the pot.","Cool eggs immediately by running cold water over them or putting in iced water.","Crack and peel the eggs under very cold running water, starting by cracking the large (air pocket) end, then taking off the largest pieces first."] cookbook:hard_boiled_eggs recipeNotes "* An alternate method is to turn off the heat, cover the pot, and let stand 15 or 18 minutes. * Salt in the water can help keep egg white from seeping out of a crack. * Multiple layers of eggs in the pot are more likely to crack: use only a single layer and do another batch. * Older eggs will be easier to peel, as the air space is larger. * If the peeling becomes tragic, you can always make egg salad or bird food! " cookbook:hard_boiled_eggs type cookbook:recipes cookbook:hard_boiled_eggs url https://en.wikibooks.org/wiki/Cookbook:Hard_Boiled_Eggs cookbook:hard_candy label "hard candy" cookbook:hard_tack difficulty 1 cookbook:hard_tack label "crackers" cookbook:hard_tack label "hard tack" cookbook:hard_tack label "hardtack" cookbook:hard_tack label "soda crackers" cookbook:hard_tack name "Hardtack" cookbook:hard_tack name "Hard Tack" cookbook:hard_tack_of_india_(baati) label "baati" cookbook:hard_tack_of_india_(baati) name "Baati" cookbook:hard_tack_of_india_(baati) name "Hard Tack of India (Baati)" cookbook:hard_tack_of_india_(baati) recipeCategory category:baking_recipes cookbook:hard_tack_of_india_(baati) recipeCategory category:bread_recipes cookbook:hard_tack_of_india_(baati) recipeCategory category:easy_recipes cookbook:hard_tack_of_india_(baati) recipeCategory category:indian_recipes cookbook:hard_tack_of_india_(baati) recipeCategory category:recipes_with_images cookbook:hard_tack_of_india_(baati) recipeCategory category:recipes_with_metric_units cookbook:hard_tack_of_india_(baati) recipeCuisine cookbook:cuisine_of_india cookbook:hard_tack_of_india_(baati) recipeFoodstuff cookbook:flour cookbook:hard_tack_of_india_(baati) recipeFoodstuff cookbook:ghee cookbook:hard_tack_of_india_(baati) recipeFoodstuff cookbook:powdered_sugar cookbook:hard_tack_of_india_(baati) recipeFoodstuff cookbook:salt cookbook:hard_tack_of_india_(baati) recipeIngredient "1 1/2 teaspoons ghee (for serving)" cookbook:hard_tack_of_india_(baati) recipeIngredient "1/2 teaspoon salt" cookbook:hard_tack_of_india_(baati) recipeIngredient "1 pound (450 g) wheat flour" cookbook:hard_tack_of_india_(baati) recipeIngredient "3 tablespoons oil" cookbook:hard_tack_of_india_(baati) recipeInstructions ["Mix the flour and salt.","Put about a cup of the mix in a small bowl and add a little oil, mixing it in well and breaking up any lumps.","Pour in water about a tablespoon at a time and keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be.","Let the balls sit for 5 minutes.","Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches (10cm) across and 1\/2 inch (1.25 cm) thick.","Cook in a dry metal pan on a low flame.","Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.","Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps.","To serve, drizzle liberally with ghee and accompany with a dhal or vegetable."] cookbook:hard_tack_of_india_(baati) recipeNotes "* Variation: Sprinkle powdered sugar on after the ghee for a sweet snack. " cookbook:hard_tack_of_india_(baati) type cookbook:recipes cookbook:hard_tack_of_india_(baati) url https://en.wikibooks.org/wiki/Cookbook:Baati cookbook:hard_tack_of_india_(baati) url https://en.wikibooks.org/wiki/Cookbook:Hard_Tack_of_India_(Baati) cookbook:hard_tack recipeCategory category:baked_recipes cookbook:hard_tack recipeCategory category:flatbread_recipes cookbook:hard_tack recipeCategory category:recipes_with_images cookbook:hard_tack recipeCategory category:recipes_without_servings cookbook:hard_tack recipeCategory category:vegan_recipes cookbook:hard_tack recipeCategory category:very_easy_recipes cookbook:hard_tack recipeCuisine cookbook:vegan_cuisine cookbook:hard_tack recipeFoodstuff cookbook:flour cookbook:hard_tack recipeFoodstuff cookbook:salt cookbook:hard_tack recipeFoodstuff cookbook:shortening cookbook:hard_tack recipeIngredient "¾ cup water" cookbook:hard_tack recipeIngredient "¾ teaspoon of salt (optional)" cookbook:hard_tack recipeIngredient "1 tablespoon of shortening" cookbook:hard_tack recipeIngredient "2 cups of flour" cookbook:hard_tack recipeInstructions ["Mix all the ingredients into a dough and press onto a greased cookie sheet to a thickness of \u00bd inch.","Bake in a preheated oven at 400\u00b0F (205\u00b0C) for half an hour. Don't cut now","Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough (a fork works nicely).","Flip the crackers and return to the oven for another half hour."] cookbook:hard_tack recipeNotes "* Some recipes also recommend a second baking at 250\u00b0F (120\u00b0C) to thoroughly dry out the bread. * Scale ingredient quantities equally if more dough is required. " cookbook:hard_tack totalTime "1-2 hours" cookbook:hard_tack type cookbook:recipes cookbook:hard_tack url https://en.wikibooks.org/wiki/Cookbook:Hardtack cookbook:hard_tack url https://en.wikibooks.org/wiki/Cookbook:Hard_Tack cookbook:harissa label "harissa" cookbook:harrisa name "Harrisa" cookbook:harrisa recipeCategory category:chile_recipes cookbook:harrisa recipeCategory category:north_african_recipes cookbook:harrisa recipeCategory category:sauce_recipes cookbook:harrisa recipeCategory category:vegan_recipes cookbook:harrisa recipeCuisine cookbook:vegan_cuisine cookbook:harrisa recipeFoodstuff cookbook:caraway cookbook:harrisa recipeFoodstuff cookbook:cinnamon cookbook:harrisa recipeFoodstuff cookbook:coriander cookbook:harrisa recipeFoodstuff cookbook:cumin cookbook:harrisa recipeFoodstuff cookbook:garlic cookbook:harrisa recipeFoodstuff cookbook:olive_oil cookbook:harrisa recipeIngredient "caraway" cookbook:harrisa recipeIngredient "Chiles, with stems and seeds removed" cookbook:harrisa recipeIngredient "cinnamon" cookbook:harrisa recipeIngredient "coriander" cookbook:harrisa recipeIngredient "cumin" cookbook:harrisa recipeIngredient "Garlic" cookbook:harrisa recipeIngredient "Olive oil" cookbook:harrisa type cookbook:recipes cookbook:harrisa url https://en.wikibooks.org/wiki/Cookbook:Harrisa cookbook:hashbrown_casserole difficulty 2 cookbook:hashbrown_casserole name "Hashbrown Casserole" cookbook:hashbrown_casserole recipeCategory category:baked_recipes cookbook:hashbrown_casserole recipeCategory category:casserole_recipes cookbook:hashbrown_casserole recipeCategory category:dairy_recipes cookbook:hashbrown_casserole recipeCategory category:easy_recipes cookbook:hashbrown_casserole recipeCategory category:potato_recipes cookbook:hashbrown_casserole recipeCategory category:recipes_without_servings cookbook:hashbrown_casserole recipeIngredient "1/2 cup chopped green onions (some people call these scallions or spring onions) (you can omit the onions if you don't like them)" cookbook:hashbrown_casserole recipeIngredient "1/2 teaspoon pepper" cookbook:hashbrown_casserole recipeIngredient "1/2 teaspoon salt" cookbook:hashbrown_casserole recipeIngredient "1/4 cup melted butter (you can omit this to save calories and reduce the fat content)" cookbook:hashbrown_casserole recipeIngredient "1 can cream of chicken soup" cookbook:hashbrown_casserole recipeIngredient "1 cup corn flakes tossed with 1 tablespoon melted butter for topping" cookbook:hashbrown_casserole recipeIngredient "1 cup sour cream" cookbook:hashbrown_casserole recipeIngredient "2 cups shredded cheddar cheese" cookbook:hashbrown_casserole recipeIngredient "32 oz. bag of frozen hash browns (you can also use those frozen potatoes O'Brien that have chunks of peppers in them)" cookbook:hashbrown_casserole recipeInstructions ["You just take everything above except the corn flake topping, stir it all up in a big bowl, and dump the mixture into an 11x13 glass baking dish.","If you want the corn flake topping, then sprinkle that on top before baking.","Bake at 350F for 40 minutes. It's done when it is all bubbly and a little bit browned on top."] cookbook:hashbrown_casserole recipeNotes "*You can mince up a white or yellow onion and put it in the dish in place of green onion. *For a mild onion flavor you could substitute chives for the green onions. " cookbook:hashbrown_casserole totalTime "40 minutes" cookbook:hashbrown_casserole type cookbook:recipes cookbook:hashbrown_casserole url https://en.wikibooks.org/wiki/Cookbook:Hashbrown_Casserole cookbook:hash_browns label "hash" cookbook:hash_browns label "hash browns" cookbook:hash_browns name "Hash browns" cookbook:hash_browns name "Hash Browns" cookbook:hash_browns recipeCategory category:breakfast_recipes cookbook:hash_browns recipeCategory category:medium_difficulty_recipes cookbook:hash_browns recipeCategory category:pan_fried_recipes cookbook:hash_browns recipeCategory category:potato_recipes cookbook:hash_browns recipeCategory category:recipes_with_images cookbook:hash_browns recipeCategory category:recipes_without_cooking_time cookbook:hash_browns recipeEquipment cookbook:frying_pan cookbook:hash_browns recipeEquipment cookbook:grater cookbook:hash_browns recipeFoodstuff cookbook:canola_oil cookbook:hash_browns recipeFoodstuff cookbook:egg cookbook:hash_browns recipeFoodstuff cookbook:flour cookbook:hash_browns recipeFoodstuff cookbook:oil_and_fat cookbook:hash_browns recipeFoodstuff cookbook:onion cookbook:hash_browns recipeFoodstuff cookbook:potato cookbook:hash_browns recipeFoodstuff cookbook:smoke_point cookbook:hash_browns recipeIngredient "one half onion, finely chopped (Optional)" cookbook:hash_browns recipeIngredient "plenty of cooking oil (Canola is good &mdash; see smoke point information)" cookbook:hash_browns recipeIngredient "two potatoes, washed" cookbook:hash_browns recipeIngredient "two tablespoons of flour OR one egg" cookbook:hash_browns recipeInstructions ["Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes.","Place a large frying pan on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.","Drain the grated potatoes well; if this is not done thoroughly the potatoes will steam instead of fry.","Mix in chopped onions by hand.","Mix the one egg OR two tablespoons of flour into the hash brown mixture evenly. This will allow the hash browns to stay together when frying.","When the oil has come up to temperature apply a large handful of potatoes to the pan and reshape into a patty that is about 1\/4 in (6 mm) to 1\/2 in (12 mm) thick. The thinner the patty the crispier the hash browns will be throughout.","The hash browns are ready to flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5 to 8 minutes.","The hash browns are done when the new side is brown and crispy. This should take another 3-5 minutes."] cookbook:hash_browns type cookbook:recipes cookbook:hash_browns url https://en.wikibooks.org/wiki/Cookbook:Hash_browns cookbook:hash_browns url https://en.wikibooks.org/wiki/Cookbook:Hash_Browns cookbook:hasude label "hasude" cookbook:hasude name "Hasude" cookbook:hasude recipeCategory category:albanian_recipes cookbook:hasude recipeCategory category:dessert_recipes cookbook:hasude recipeCategory category:recipes_with_metric_units cookbook:hasude recipeCategory category:recipes_without_cooking_time cookbook:hasude recipeCuisine cookbook:cuisine_of_albania cookbook:hasude recipeFoodstuff cookbook:butter cookbook:hasude recipeFoodstuff cookbook:cornstarch cookbook:hasude recipeFoodstuff cookbook:sugar cookbook:hasude recipeFoodstuff cookbook:water cookbook:hasude recipeIngredient "1¼ cup (300g) cornstarch" cookbook:hasude recipeIngredient "1 cup (240g) sugar" cookbook:hasude recipeIngredient "2 cups (480ml) water" cookbook:hasude recipeIngredient "6-7 tablespoons butter" cookbook:hasude recipeInstructions ["Begin to dissolve the butter and add in the cornstarch in a pot while heating on a medium to high setting.","Continue to pour in the starch and cook until the mass becomes of yellow color. During this time also pour in some sugar.","Separately prepare a syrup using the remaining sugar and water.","After it is done cooking, shape the mass using a spoon or plastic shapes and pour the syrup on top."] cookbook:hasude type cookbook:recipes cookbook:hasude url https://en.wikibooks.org/wiki/Cookbook:Hasude cookbook:haupia label "haupia" cookbook:haupia name "Haupia" cookbook:haupia recipeCategory category:dessert_recipes cookbook:haupia recipeCategory category:hawaiian_recipes cookbook:haupia recipeCuisine cookbook:cuisine_of_hawaii cookbook:haupia recipeIngredient "1/2 cup of cornstarch" cookbook:haupia recipeIngredient "1/2 cup of sugar" cookbook:haupia recipeIngredient "3 cups of coconut milk" cookbook:haupia recipeIngredient "Dash of salt" cookbook:haupia recipeInstructions ["Mix coconut milk with sugar and salt over a medium heat","Slowly add cornstarch and stir until thickened","Pour into a pan or square form","Cool for an hour","Cut into squares"] cookbook:haupia type cookbook:recipes cookbook:haupia url https://en.wikibooks.org/wiki/Cookbook:Haupia cookbook:havij_polo label "havij polo" cookbook:hawaiian_cuisine name "Hawaiian cuisine" cookbook:hawaiian_cuisine type cookbook:cuisines cookbook:hawaiian_cuisine type cookbook:section_stubs cookbook:hawaiian_cuisine url https://en.wikibooks.org/wiki/Cookbook:Hawaiian_cuisine cookbook:hawaii type cookbook:cuisines cookbook:haw label "haw" cookbook:haw name "Haw" cookbook:hawthorn_tea difficulty 1 cookbook:hawthorn_tea name "Hawthorn Tea" cookbook:hawthorn_tea recipeCategory category:beverage_recipes cookbook:hawthorn_tea recipeCategory category:recipes_with_images cookbook:hawthorn_tea recipeCategory category:recipes_with_metric_units cookbook:hawthorn_tea recipeCategory category:tea_recipes cookbook:hawthorn_tea recipeCategory category:very_easy_recipes cookbook:hawthorn_tea recipeIngredient "1 Hawthorn tea bag" cookbook:hawthorn_tea recipeIngredient "1 one small twig rosemary (just the leaves)" cookbook:hawthorn_tea recipeIngredient "1 one small twig sage (just the leaves)" cookbook:hawthorn_tea recipeIngredient "3 soupspoons sugar" cookbook:hawthorn_tea recipeIngredient "5 soupspoons Lemon juice" cookbook:hawthorn_tea recipeIngredient "7 thin slices of fresh ginger" cookbook:hawthorn_tea recipeYield >8 servings cookbook:hawthorn_tea totalTime "~10 minutes" cookbook:hawthorn_tea type cookbook:recipes cookbook:hawthorn_tea url https://en.wikibooks.org/wiki/Cookbook:Hawthorn_Tea cookbook:haw type cookbook:fruits cookbook:haw type cookbook:ingredients cookbook:haw url https://en.wikibooks.org/wiki/Cookbook:Haw cookbook:hayq label "hayq" cookbook:hazelnut_chocolate_glazed_strawberries name "Hazelnut Chocolate Glazed Strawberries" cookbook:hazelnut_chocolate_glazed_strawberries recipeCategory category:strawberry_recipes cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "1/4 cup granulated sugar" cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "1/4 cup hazelnut-flavored syrup" cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "2 tbs pure vanilla extract" cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "4 ounces semisweet chocolate, melted on a double boiler" cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "50 bamboo or wooden toothpicks" cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "50 strawberries, hulled" cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "Chopped hazelnuts, pecans, walnuts, or almonds (optional)" cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "Crushed gingersnap cookies (optional)" cookbook:hazelnut_chocolate_glazed_strawberries recipeIngredient "Pinch of salt" cookbook:hazelnut_chocolate_glazed_strawberries recipeInstructions ["Combine chocolate, syrup, sugar, and salt in a large bowl. If using cookies or nuts, place them in a pie plate. Add strawberries to chocolate mixture and toss to coat. If using nuts or cookies, roll strawberries in them. Insert a toothpick into the side of each fruit and refrigerate until coating sets. Serve chilled.<\/text>"] cookbook:hazelnut_chocolate_glazed_strawberries type cookbook:recipes cookbook:hazelnut_chocolate_glazed_strawberries url https://en.wikibooks.org/wiki/Cookbook:Hazelnut_Chocolate_Glazed_Strawberries cookbook:hazelnut_cream_soda name "Hazelnut Cream Soda" cookbook:hazelnut_cream_soda recipeCategory category:hazelnut_recipes cookbook:hazelnut_cream_soda recipeIngredient "1 part heavy cream" cookbook:hazelnut_cream_soda recipeIngredient "2 parts hazelnut-flavored syrup" cookbook:hazelnut_cream_soda recipeIngredient "2 parts seltzer water" cookbook:hazelnut_cream_soda recipeInstructions ["Combine all ingredients. Serve cold over ice.<\/text>"] cookbook:hazelnut_cream_soda type cookbook:recipes cookbook:hazelnut_cream_soda url https://en.wikibooks.org/wiki/Cookbook:Hazelnut_Cream_Soda cookbook:hazelnut label "hazelnut" cookbook:hazelnut label "hazelnut meal" cookbook:hazelnut label "hazelnuts" cookbook:hazelnut_milk label "hazelnut milk" cookbook:hazelnut name "Hazelnut" cookbook:hazelnut_tort name "Hazelnut Tort" cookbook:hazelnut_tort recipeCategory category:baking_recipes cookbook:hazelnut_tort recipeCategory category:dessert_recipes cookbook:hazelnut_tort recipeCategory category:recipes_with_metric_units cookbook:hazelnut_tort recipeFoodstuff cookbook:castor_sugar cookbook:hazelnut_tort recipeFoodstuff cookbook:chocolate cookbook:hazelnut_tort recipeFoodstuff cookbook:coffee cookbook:hazelnut_tort recipeFoodstuff cookbook:cream cookbook:hazelnut_tort recipeFoodstuff cookbook:egg_white cookbook:hazelnut_tort recipeFoodstuff cookbook:hazelnut cookbook:hazelnut_tort recipeIngredient "½ teaspoon cocoa powder" cookbook:hazelnut_tort recipeIngredient "½ teaspoon instant coffee powder" cookbook:hazelnut_tort recipeIngredient "10 egg whites" cookbook:hazelnut_tort recipeIngredient "1 cup caster sugar" cookbook:hazelnut_tort recipeIngredient "200g (7oz) hazelnut meal" cookbook:hazelnut_tort recipeIngredient "250ml (8 fluid oz) cream" cookbook:hazelnut_tort recipeInstructions ["Pre-heat oven to Very Hot.","Beat egg whites with electric mixer till stiff. During mixing, add caster sugar in small amounts to make sure it dissolves into egg.","Once mixture forms stiff peaks, gently fold in the hazelnut meal.","Line a lamington or slice tray (approximately 40cm X 25cm) with foil. Spread mix evenly into tray. Do not bang the tray - it is important to keep as much air in the cake as possible.","Once cake is in oven, immediately turn temperature down to 180\u00b0C (350\u00b0F). Bake for 20 minutes, or until cake is sealed and springs back when touched lightly with finger.","Allow cake to cool in the tray. Cake should only be about an inch high.","Once cooled, cut cake into 3 equal sections to be stacked on top of each other.","In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream until stiff.","Layer cream between the sections of cake to make a log. Decorate top with extra cream."] cookbook:hazelnut_tort recipeNotes "* Cake is best made the day before serving to allow the flavors to mature. " cookbook:hazelnut_tort type cookbook:recipes cookbook:hazelnut_tort url https://en.wikibooks.org/wiki/Cookbook:Hazelnut_Tort cookbook:hazelnut type cookbook:ingredients cookbook:hazelnut url https://en.wikibooks.org/wiki/Cookbook:Hazelnut cookbook:head_cheese label "head cheese" cookbook:heart label "heart" cookbook:heart_of_palm label "heart of palm" cookbook:heart_of_palm name "Heart of Palm" cookbook:heart_of_palm type cookbook:ingredients cookbook:heart_of_palm type cookbook:vegetable cookbook:heart_of_palm url https://en.wikibooks.org/wiki/Cookbook:Heart_of_Palm cookbook:hearty_beef_vegetable_soup name "Hearty Beef Vegetable Soup" cookbook:hearty_beef_vegetable_soup recipeCategory category:beef_recipes cookbook:hearty_beef_vegetable_soup recipeCategory category:boiled_recipes cookbook:hearty_beef_vegetable_soup recipeCategory category:pasta_recipes cookbook:hearty_beef_vegetable_soup recipeCategory category:soup_recipes cookbook:hearty_beef_vegetable_soup recipeCategory category:spinach_recipes cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:basil cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:beef cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:broth cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:carrot cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:celery cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:margarine cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:onion cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:pasta cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:spinach cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:tomato cookbook:hearty_beef_vegetable_soup recipeFoodstuff cookbook:water cookbook:hearty_beef_vegetable_soup recipeIngredient "½ cup chopped onion" cookbook:hearty_beef_vegetable_soup recipeIngredient "½ cup sliced celery" cookbook:hearty_beef_vegetable_soup recipeIngredient "1 (14½-ounce) can stewed tomatoes" cookbook:hearty_beef_vegetable_soup recipeIngredient "1 pound beef round steak, cut into ¾-inch cubes" cookbook:hearty_beef_vegetable_soup recipeIngredient "1 tablespoon margarine" cookbook:hearty_beef_vegetable_soup recipeIngredient "2 (13¾-ounce) cans beef broth" cookbook:hearty_beef_vegetable_soup recipeIngredient "2 cups bow tie noodles" cookbook:hearty_beef_vegetable_soup recipeIngredient "2 cups sliced carrots" cookbook:hearty_beef_vegetable_soup recipeIngredient "2 cups torn fresh spinach leaves" cookbook:hearty_beef_vegetable_soup recipeIngredient "2 teaspoons dried basil leaves" cookbook:hearty_beef_vegetable_soup recipeIngredient "4 cups water" cookbook:hearty_beef_vegetable_soup recipeInstructions ["In a 4-quart saucepan, over medium-high heat, brown beef in margarine.","Add onion; cook until tender.","Stir in beef broth, water, celery, and basil; bring to a boil.","Cover; reduce heat and simmer 1 hour.","Add tomatoes, carrots, noodles; bring to a boil.","Reduce heat and simmer, uncovered, 25 minutes.","Stir in spinach; cook 5 minutes more."] cookbook:hearty_beef_vegetable_soup recipeNotes "* For a hearty stew, remove 1 cup broth from soup; stir in 3 tablespoons flour until smooth. Return to soup mixture; cook and stir until thickened. " cookbook:hearty_beef_vegetable_soup type cookbook:recipes cookbook:hearty_beef_vegetable_soup url https://en.wikibooks.org/wiki/Cookbook:Hearty_Beef_Vegetable_Soup cookbook:hedgehog name "Hedgehog" cookbook:hedgehog recipeCategory category:esoteric_meat_and_poultry cookbook:hedgehog type cookbook:ingredients cookbook:hedgehog type cookbook:meat_and_poultry cookbook:hedgehog url https://en.wikibooks.org/wiki/Cookbook:Hedgehog cookbook:helwa_tat-tork label "helwa tat-tork" cookbook:hemp_milk label "hemp milk" cookbook:hemp_seed label "hemp seeds" cookbook:henan_cuisine label "henan cuisine" cookbook:henry_thiele's_pancake name "Henry Thiele's Pancake" cookbook:henry_thiele's_pancake recipeCategory category:german_recipes cookbook:henry_thiele\'s_pancake recipeCategory category:german_recipes cookbook:henry_thiele's_pancake recipeCategory category:pancake_recipes cookbook:henry_thiele\'s_pancake recipeCategory category:pancake_recipes cookbook:henry_thiele's_pancake recipeCategory category:vegetarian_recipes cookbook:henry_thiele\'s_pancake recipeCategory category:vegetarian_recipes cookbook:henry_thiele's_pancake recipeCuisine cookbook:cuisine_of_germany cookbook:henry_thiele\'s_pancake recipeCuisine cookbook:cuisine_of_germany cookbook:henry_thiele's_pancake recipeCuisine cookbook:vegan_cuisine cookbook:henry_thiele\'s_pancake recipeCuisine cookbook:vegan_cuisine cookbook:henry_thiele's_pancake type cookbook:recipes cookbook:henry_thiele\'s_pancake type cookbook:recipes cookbook:henry_thiele's_pancake url https://en.wikibooks.org/wiki/Cookbook:Henry_Thiele's_Pancake cookbook:herbal_iced_tea name "Herbal Iced Tea" cookbook:herbal_iced_tea recipeCategory category:beverage_recipes cookbook:herbal_iced_tea recipeCategory category:recipes_with_metric_units cookbook:herbal_iced_tea recipeCategory category:tea_recipes cookbook:herbal_iced_tea recipeIngredient "0,75 liter of rosehip-tea" cookbook:herbal_iced_tea recipeIngredient "1 lemon, cut into pieces" cookbook:herbal_iced_tea recipeIngredient "1 lime, cut into pieces" cookbook:herbal_iced_tea recipeIngredient "3 tablespoons of honey" cookbook:herbal_iced_tea recipeIngredient "5 drops of orange flower extract" cookbook:herbal_iced_tea recipeIngredient "The juice of 2 oranges" cookbook:herbal_iced_tea recipeInstructions ["Sweeten the rosehip-tea with the honey and allow to chill.","Add orange juice and orange flowers.","Divide the lime and lemon over 4 large glasses and add the tea.","Serve icy cold."] cookbook:herbal_iced_tea type cookbook:recipes cookbook:herbal_iced_tea url https://en.wikibooks.org/wiki/Cookbook:Herbal_Iced_Tea cookbook:herb_bubble_bread difficulty 3 cookbook:herb_bubble_bread label "herb bubble bread" cookbook:herb_bubble_bread name "Herb Bubble Bread" cookbook:herb_bubble_bread recipeCategory category:baking_recipes cookbook:herb_bubble_bread recipeCategory category:bread_recipes cookbook:herb_bubble_bread recipeCategory category:medium_difficulty_recipes cookbook:herb_bubble_bread recipeCategory category:recipes_with_metric_units cookbook:herb_bubble_bread recipeInstructions ["Measure all ingredients for the dough into the bread pan. Set your bread maker to the dough setting.","Take out after the dough is finished in the bread maker.","In a small bowl combine the herb mixture in the order listed.","Preheat oven to 350\u00b0F\/180\u00b0C.","Divide the dough into 12 to 16 equal parts and roll into balls.","Dip each ball into the herb mixture and arrange in greased loaf pan.","Cover with a cloth and let it rise in a draft free place until doubled about 30 minutes.","Bake 25 to 30 minutes or until brown."] cookbook:herb_bubble_bread recipeNotes "*Cooking times may vary between various models of ovens. *Also this dough can be made into 12 to 16 rolls\/buns, six to eight mini loaves, or one regular sized loaf of bread. *Now to cut the cooking time in half, preheat oven to 400\u00b0C. Then bake for 15 minutes and your rolls\/buns or mini loaves will come out golden brown. You might want to cook it slightly longer for a regular size loaf of this bread. *Another small note is that you can use all purpose flour if you don't happen to have bread flour. " cookbook:herb_bubble_bread recipeYield 12-16 rolls/buns, six to eight mini loaves, or one regular sized loaf. cookbook:herb_bubble_bread totalTime "prep: 8 to 10 minutes., cooking: 15 minutes+ depending size of the portion." cookbook:herb_bubble_bread type cookbook:recipes cookbook:herb_bubble_bread url https://en.wikibooks.org/wiki/Cookbook:Herb_Bubble_Bread cookbook:herbed_corn difficulty 2 cookbook:herbed_corn name "Herbed Corn" cookbook:herbed_corn recipeCategory category:american_recipes cookbook:herbed_corn recipeCategory category:camping_recipes cookbook:herbed_corn recipeCategory category:corn_recipes cookbook:herbed_corn recipeCategory category:easy_recipes cookbook:herbed_corn recipeCategory category:grilled_recipes cookbook:herbed_corn recipeCategory category:inexpensive_recipes cookbook:herbed_corn recipeCategory category:side_dish_recipes cookbook:herbed_corn recipeCategory category:vegetarian_recipes cookbook:herbed_corn recipeCuisine cookbook:cuisine_of_the_united_states cookbook:herbed_corn recipeCuisine cookbook:louisiana_creole_cuisine cookbook:herbed_corn recipeCuisine cookbook:new_england_cuisine cookbook:herbed_corn recipeEquipment cookbook:aluminium_foil cookbook:herbed_corn recipeFoodstuff cookbook:butter cookbook:herbed_corn recipeFoodstuff cookbook:cayenne_pepper cookbook:herbed_corn recipeFoodstuff cookbook:chive cookbook:herbed_corn recipeFoodstuff cookbook:corn cookbook:herbed_corn recipeFoodstuff cookbook:parsley cookbook:herbed_corn recipeFoodstuff cookbook:salt cookbook:herbed_corn recipeFoodstuff cookbook:thyme cookbook:herbed_corn recipeIngredient "½ cup butter, softened" cookbook:herbed_corn recipeIngredient "¼ teaspoon cayenne pepper" cookbook:herbed_corn recipeIngredient "½ teaspoon salt" cookbook:herbed_corn recipeIngredient "1 teaspoon dried thyme" cookbook:herbed_corn recipeIngredient "2 tablespoon minced fresh parsley" cookbook:herbed_corn recipeIngredient "2 tablespoons minced fresh chives" cookbook:herbed_corn recipeIngredient "7 ears sweet corn, husks and silks carefully removed" cookbook:herbed_corn recipeInstructions ["Combine all ingredients except corn in small bowl, mix well.","Measure about 1 tablespoon of the mixture and spread over each ear of corn.","Wrap each ear of corn in heavy foil.","Grill over medium heat 10 or 15 minutes, or until tender."] cookbook:herbed_corn recipeYield 7 ears cookbook:herbed_corn totalTime "20 minutes" cookbook:herbed_corn type cookbook:recipes cookbook:herbed_corn url https://en.wikibooks.org/wiki/Cookbook:Herbed_Corn cookbook:herbed_tomato_soup difficulty 2 cookbook:herbed_tomato_soup name "Herbed Tomato Soup" cookbook:herbed_tomato_soup recipeCategory category:boiled_recipes cookbook:herbed_tomato_soup recipeCategory category:easy_recipes cookbook:herbed_tomato_soup recipeCategory category:gluten-free_recipes cookbook:herbed_tomato_soup recipeCategory category:inexpensive_recipes cookbook:herbed_tomato_soup recipeCategory category:onion_recipes cookbook:herbed_tomato_soup recipeCategory category:soup_recipes cookbook:herbed_tomato_soup recipeCategory category:tomato_recipes cookbook:herbed_tomato_soup recipeCategory category:vegetarian_recipes cookbook:herbed_tomato_soup recipeCookingTechnique cookbook:boiling cookbook:herbed_tomato_soup recipeCookingTechnique cookbook:dice cookbook:herbed_tomato_soup recipeCookingTechnique cookbook:sautéing cookbook:herbed_tomato_soup recipeCookingTechnique cookbook:simmering cookbook:herbed_tomato_soup recipeEquipment cookbook:saucepan cookbook:herbed_tomato_soup recipeFoodstuff cookbook:basil cookbook:herbed_tomato_soup recipeFoodstuff cookbook:broth cookbook:herbed_tomato_soup recipeFoodstuff cookbook:chicken cookbook:herbed_tomato_soup recipeFoodstuff cookbook:olive_oil cookbook:herbed_tomato_soup recipeFoodstuff cookbook:onion cookbook:herbed_tomato_soup recipeFoodstuff cookbook:pepper cookbook:herbed_tomato_soup recipeFoodstuff cookbook:thyme cookbook:herbed_tomato_soup recipeFoodstuff cookbook:tomato cookbook:herbed_tomato_soup recipeFoodstuff cookbook:vinegar cookbook:herbed_tomato_soup recipeIngredient "½ cup diced onion" cookbook:herbed_tomato_soup recipeIngredient "1½ cups chicken or vegetable broth" cookbook:herbed_tomato_soup recipeIngredient "1 (14-ounce) can diced tomatoes" cookbook:herbed_tomato_soup recipeIngredient "1 (16-ounce) can tomato sauce" cookbook:herbed_tomato_soup recipeIngredient "1 tablespoon fresh snipped basil (or 1 teaspoon dried)" cookbook:herbed_tomato_soup recipeIngredient "1 tablespoon olive oil" cookbook:herbed_tomato_soup recipeIngredient "1 teaspoon fresh snipped thyme (or ¼ teaspoon dried)" cookbook:herbed_tomato_soup recipeIngredient "2 tablespoons balsamic vinegar, optional" cookbook:herbed_tomato_soup recipeIngredient "4 to 6 fresh basil leaves, sliced thinly into strips, optional for garnish" cookbook:herbed_tomato_soup recipeIngredient "Dash pepper" cookbook:herbed_tomato_soup recipeInstructions ["In a 2-quart saucepan, saut\u00e9 onion in olive oil until tender but not browned.","Add tomatoes, broth, tomato sauce, basil, thyme and pepper.","Bring to a boil.","Reduce heat, cover and simmer 20 minutes.","Stir in vinegar, if desired, just prior to serving.","Ladle into bowls and garnish with basil strips."] cookbook:herbed_tomato_soup recipeYield 4 cookbook:herbed_tomato_soup totalTime "1 hour" cookbook:herbed_tomato_soup type cookbook:recipes cookbook:herbed_tomato_soup url https://en.wikibooks.org/wiki/Cookbook:Herbed_Tomato_Soup cookbook:herbes_de_provence label "herbes de provence" cookbook:herbes_de_provence name "Herbes de Provence" cookbook:herbes_de_provence recipeCategory category:spice_mix_recipes cookbook:herbes_de_provence recipeFoodstuff cookbook:basil cookbook:herbes_de_provence recipeFoodstuff cookbook:bay_leaf cookbook:herbes_de_provence recipeFoodstuff cookbook:fennel cookbook:herbes_de_provence recipeFoodstuff cookbook:marjoram cookbook:herbes_de_provence recipeFoodstuff cookbook:rosemary cookbook:herbes_de_provence recipeFoodstuff cookbook:sage cookbook:herbes_de_provence recipeFoodstuff cookbook:savory cookbook:herbes_de_provence recipeFoodstuff cookbook:thyme cookbook:herbes_de_provence recipeIngredient "½ Tbs rosemary" cookbook:herbes_de_provence recipeIngredient "1 bay leaf, crushed" cookbook:herbes_de_provence recipeIngredient "1 Tbs basil" cookbook:herbes_de_provence recipeIngredient "1 Tbs marjoram" cookbook:herbes_de_provence recipeIngredient "1 Tbs summer savory" cookbook:herbes_de_provence recipeIngredient "1 Tbs thyme" cookbook:herbes_de_provence recipeIngredient "1 tsp fennel seeds" cookbook:herbes_de_provence recipeIngredient "1 tsp sage" cookbook:herbes_de_provence recipeIngredient "2 or 3 lavender flowers, crushed" cookbook:herbes_de_provence type cookbook:ingredients cookbook:herbes_de_provence url https://en.wikibooks.org/wiki/Cookbook:Herbes_de_Provence cookbook:herb_grilled_snapper name "Herb Grilled Snapper" cookbook:herb_grilled_snapper recipeCategory category:fish_recipes cookbook:herb_grilled_snapper recipeCategory category:grilled_recipes cookbook:herb_grilled_snapper recipeCategory category:main_course_recipes cookbook:herb_grilled_snapper recipeCategory category:marinade_recipes cookbook:herb_grilled_snapper recipeIngredient "1/2 bunch dill" cookbook:herb_grilled_snapper recipeIngredient "1/2 bunch flat-leaf parsley" cookbook:herb_grilled_snapper recipeIngredient "1/2 bunch oregano" cookbook:herb_grilled_snapper recipeIngredient "1/2 bunch thyme" cookbook:herb_grilled_snapper recipeIngredient "1/2 cup white wine" cookbook:herb_grilled_snapper recipeIngredient "1 2-lb. red snapper, cleaned, fins removed and head and tail left intact." cookbook:herb_grilled_snapper recipeIngredient "1 cup seafood stock" cookbook:herb_grilled_snapper recipeIngredient "2 sprigs rosemary" cookbook:herb_grilled_snapper recipeIngredient "6 cloves garlic, smashed" cookbook:herb_grilled_snapper recipeIngredient "Olive oil" cookbook:herb_grilled_snapper recipeIngredient "Salt and black pepper" cookbook:herb_grilled_snapper recipeIngredient "Several thin slices of lemon" cookbook:herb_grilled_snapper recipeIngredient "Several thin slices of red onion" cookbook:herb_grilled_snapper recipeInstructions ["Coat fish with olive oil and sprinkle liberally with salt and freshly ground black pepper, inside and out.","Stuff cavity with herbs, garlic, onion, and lemon and score skin in a diamond pattern.","Combine seafood stock and white wine in a gallon size zip-top plastic bag. Insert fish and refrigerate with as much air sucked out as possible for at least 30 minutes.","Grill over medium high heat for 6-8 minutes per side. Remove and rest for 7 minutes. Serve."] cookbook:herb_grilled_snapper type cookbook:recipes cookbook:herb_grilled_snapper url https://en.wikibooks.org/wiki/Cookbook:Herb_Grilled_Snapper cookbook:herb_grilled_strip_steaks name "Herb Grilled Strip Steaks" cookbook:herb_grilled_strip_steaks recipeCategory category:beef_recipes cookbook:herb_grilled_strip_steaks recipeInstructions ["Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press in herbs. Bring to room temperature.","Put charcoal in the top compartment of a large chimney.","Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.","Once coals have heated, spread out evenly in the bottom of the grill. Toss in mesquite chips.","Grill steak over high 1 1\/2 minutes. Twist 90\u00b0 and cook for another 1 1\/2 minutes. Flip and repeat 1 more time.","Move steak to a cooler part of the grill and cook, turning often, until desired "doneness", 140\u00b0 for medium rare, 155\u00b0 for medium, 165\u00b0 for toast.","Remove and let rest for 7 minutes. Slice thinly across the grain on a bias. Serve warm.<\/text>"] cookbook:herb_grilled_strip_steaks type cookbook:recipes cookbook:herb_grilled_strip_steaks url https://en.wikibooks.org/wiki/Cookbook:Herb_Grilled_Strip_Steaks cookbook:hermits difficulty 3 cookbook:hermits label "hermits" cookbook:hermits name "Hermits" cookbook:hermits recipeCategory category:baking_recipes cookbook:hermits recipeCategory category:cookie_recipes cookbook:hermits recipeCategory category:dessert_recipes cookbook:hermits recipeCategory category:medium_difficulty_recipes cookbook:hermits recipeCategory category:molasses_recipes cookbook:hermits recipeCategory category:raisin_recipes cookbook:hermits recipeEquipment cookbook:pizza_cutter cookbook:hermits recipeEquipment cookbook:spatula cookbook:hermits recipeFoodstuff cookbook:baking_powder cookbook:hermits recipeFoodstuff cookbook:brown_sugar cookbook:hermits recipeFoodstuff cookbook:butter cookbook:hermits recipeFoodstuff cookbook:cinnamon cookbook:hermits recipeFoodstuff cookbook:clove cookbook:hermits recipeFoodstuff cookbook:egg cookbook:hermits recipeFoodstuff cookbook:flour cookbook:hermits recipeFoodstuff cookbook:ginger cookbook:hermits recipeFoodstuff cookbook:milk cookbook:hermits recipeFoodstuff cookbook:raisin cookbook:hermits recipeFoodstuff cookbook:salt cookbook:hermits recipeFoodstuff cookbook:vanilla cookbook:hermits recipeIngredient "½ cup molasses" cookbook:hermits recipeIngredient "½ teaspoon salt" cookbook:hermits recipeIngredient "1 egg" cookbook:hermits recipeIngredient "1 teaspoon baking powder" cookbook:hermits recipeIngredient "1 teaspoon ground cloves" cookbook:hermits recipeIngredient "2½ teaspoon ground ginger" cookbook:hermits recipeIngredient "2 cups flour (AP)" cookbook:hermits recipeIngredient "2 teaspoon ground cinnamon" cookbook:hermits recipeIngredient "2 teaspoon vanilla extract" cookbook:hermits recipeIngredient "6 tablespoons butter, melted" cookbook:hermits recipeIngredient "⅔ cup dark brown sugar, packed" cookbook:hermits recipeIngredient "⅔ cup seedless raisins (a handful more if you like them)" cookbook:hermits recipeInstructions ["Preheat oven to 375\u00b0F\/190\u00b0C.","Line a sheet pan with parchment paper (a buttered sheet pan works as well but makes cooling and cutting more difficult and more damaging to the sheet pan).","In a large bowl, stir together flour, raisins, brown sugar, ginger, cinnamon, cloves, baking powder, and salt until well combined; watch the brown sugar to ensure that it doesn't clump, it will want to do so and brown sugar clumps coated in flour look a lot like raisins coated in flour.","Stir in molasses, butter, vanilla, and egg until fully integrated. Spread the dough in two strips (approximately 6" by 3") separated by at least 1\u00bd" on the sheet pan.","Bake for 12 \u2013 15 minutes or until a toothpick inserted into the center of the strips comes out dry.","Allow to cool slightly then remove the hermits (on their parchment) to cooling racks to cool completely; be sure the bottoms have cooled (just reach under and feel -- if its more than a little warmer than room temperature its not there yet).","Move the hermits (still on their parchment) to a counter for portioning and removal from parchment. Cut hermits into 1\u00bd inch wide strips (a pizza cutter should work well) then carefully scrape them away from the parchment with a good thin spatula.","Enjoy with a glass of milk or a nice cup of tea."] cookbook:hermits recipeYield 6 cookbook:hermits totalTime "30 minutes" cookbook:hermits type cookbook:recipes cookbook:hermits url https://en.wikibooks.org/wiki/Cookbook:Hermits cookbook:herring label "herring" cookbook:herring label "herring fillets" cookbook:herring label "herrings" cookbook:herring name "Herring" cookbook:herring recipeCategory category:saltwater_fish cookbook:herring_soup label "herring soup" cookbook:herring_soup name "Herring soup" cookbook:herring_soup recipeCategory category:fish_recipes cookbook:herring_soup recipeCategory category:soup_recipes cookbook:herring_soup recipeFoodstuff cookbook:barley cookbook:herring_soup recipeFoodstuff cookbook:herring cookbook:herring_soup recipeFoodstuff cookbook:pepper cookbook:herring_soup recipeFoodstuff cookbook:salt cookbook:herring_soup recipeFoodstuff cookbook:spices_and_herbs cookbook:herring_soup recipeFoodstuff cookbook:vinegar cookbook:herring_soup recipeIngredient "4 herrings" cookbook:herring_soup recipeIngredient "5 pounds barley meal" cookbook:herring_soup recipeIngredient "8 gallons water" cookbook:herring_soup recipeIngredient "Salt, pepper, vinegar, and herbs, to taste" cookbook:herring_soup recipeInstructions ["Take 8 gallons of water, and mix it with 5 pounds of barley-meal.","Boil it to the consistence of a thick jelly.","Season it with salt, pepper, vinegar, sweet herbs, and, to give it a gratifying flavor, add the meat of 4 red herrings pounded."] cookbook:herring_soup type cookbook:recipes cookbook:herring_soup url https://en.wikibooks.org/wiki/Cookbook:Herring_soup cookbook:herring type cookbook:ingredients cookbook:herring type cookbook:saltwater_fish cookbook:herring url https://en.wikibooks.org/wiki/Cookbook:Herring cookbook:hete_bliksem label "hete bliksem" cookbook:hickory_bbq_chicken name "Hickory BBQ Chicken" cookbook:hickory_bbq_chicken recipeCategory category:american_recipes cookbook:hickory_bbq_chicken recipeCategory category:baked_recipes cookbook:hickory_bbq_chicken recipeCategory category:barbecue_recipes cookbook:hickory_bbq_chicken recipeCategory category:chicken_recipes cookbook:hickory_bbq_chicken recipeCategory category:main_course_recipes cookbook:hickory_bbq_chicken recipeCuisine cookbook:cuisine_of_the_united_states cookbook:hickory_bbq_chicken recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hickory_bbq_chicken recipeCuisine cookbook:new_england_cuisine cookbook:hickory_bbq_chicken recipeIngredient "1 cup homemade barbecue sauce (bottled barbecue sauce has too much sugar)" cookbook:hickory_bbq_chicken recipeIngredient "1 cup salt" cookbook:hickory_bbq_chicken recipeIngredient "1 pound ice" cookbook:hickory_bbq_chicken recipeIngredient "2 cups hot apple cider vinegar" cookbook:hickory_bbq_chicken recipeIngredient "2 each boneless skinless chicken thighs, drumsticks, and boneless skinless chicken breasts" cookbook:hickory_bbq_chicken recipeIngredient "2 probe thermometers" cookbook:hickory_bbq_chicken recipeIngredient "3/4 cup honey" cookbook:hickory_bbq_chicken recipeIngredient "Hickory BBQ Rub" cookbook:hickory_bbq_chicken recipeIngredient "Hickory wood chips" cookbook:hickory_bbq_chicken recipeInstructions ["Combine salt, honey, and vinegar in a gallon size zip-top bag until salt has dissolved. Add ice and shake until ice is almost completely melted and mixture has cooled down. Insert chicken pieces and refrigerate 1 1\/2-2 hours, turning once.","Place a good amount of hickory chips in the bottom of a large roasting pan. Place a roasting rack in that pan. Set aside.","Drain chicken and discard mixture. Pat dry with paper towels and season chicken liberally on both sides with rub. Gently pat into meat and refrigerate for at least 1 hour (more rub will stick if you wear gloves).","Toss chicken pieces in barbecue sauce. Place on the prepared roasting pan and insert 1 probe thermometer into one of the breasts and one into the thighs. Bake in the center of a 375 degree F oven until both the thigh and the breast's internal temperature reach 165 degrees F.","Bring remaining sauce to a boil in a large saucepan over medium high heat for 5 minutes. Set aside.","Remove and cover with aluminum foil. Let rest 10 minutes. Serve warm with remaining sauce."] cookbook:hickory_bbq_chicken type cookbook:recipes cookbook:hickory_bbq_chicken url https://en.wikibooks.org/wiki/Cookbook:Hickory_BBQ_Chicken cookbook:hickory_bbq_chicken_wings name "Hickory BBQ Chicken Wings" cookbook:hickory_bbq_chicken_wings recipeCategory category:appetizer_recipes cookbook:hickory_bbq_chicken_wings recipeCategory category:barbecue_recipes cookbook:hickory_bbq_chicken_wings recipeCategory category:chicken_wing_recipes cookbook:hickory_bbq_chicken_wings recipeCategory category:deep_fried_recipes cookbook:hickory_bbq_chicken_wings recipeCategory category:main_course_recipes cookbook:hickory_bbq_chicken_wings recipeIngredient "10 tbs barbecue sauce" cookbook:hickory_bbq_chicken_wings recipeIngredient "1/2 tsp hickory-flavored liquid smoke" cookbook:hickory_bbq_chicken_wings recipeIngredient "2 1/2 quarts peanut or canola oil" cookbook:hickory_bbq_chicken_wings recipeIngredient "24 chicken wings, tip removed, cut in half at the joint" cookbook:hickory_bbq_chicken_wings recipeIngredient "3 tbs hickory-flavored seasoning" cookbook:hickory_bbq_chicken_wings recipeInstructions ["Combine sauce and smoke. Set aside.","Season chicken evenly with seasoning. Set aside.","Heat oil to 350 degrees F. Add chicken, and working in batches, cook 10-12 minutes or golden brown, crisp, and cooked through to 165\u00b0F. Drain on a cooling rack.","Once all chicken has been fried, toss with sauce mixture. Serve warm with blue cheese dressing."] cookbook:hickory_bbq_chicken_wings type cookbook:recipes cookbook:hickory_bbq_chicken_wings url https://en.wikibooks.org/wiki/Cookbook:Hickory_BBQ_Chicken_Wings cookbook:hickory_bbq_pork_loin name "Hickory BBQ Pork Loin" cookbook:hickory_bbq_pork_loin recipeCategory category:pork_recipes cookbook:hickory_bbq_pork_loin recipeIngredient "1 boneless pork loin roast" cookbook:hickory_bbq_pork_loin recipeIngredient "1 cup salt" cookbook:hickory_bbq_pork_loin recipeIngredient "1 heaping tablespoon cayenne pepper" cookbook:hickory_bbq_pork_loin recipeIngredient "1 tablespoon cracked black peppercorns" cookbook:hickory_bbq_pork_loin recipeIngredient "1 tbsp cracked black peppercorns" cookbook:hickory_bbq_pork_loin recipeIngredient "1 tbsp dried rosemary" cookbook:hickory_bbq_pork_loin recipeIngredient "2 cups very hot apple cider vinegar" cookbook:hickory_bbq_pork_loin recipeIngredient "2 pounds ice" cookbook:hickory_bbq_pork_loin recipeIngredient "2 tablespoons chili powder" cookbook:hickory_bbq_pork_loin recipeIngredient "2 tablespoons dark brown sugar" cookbook:hickory_bbq_pork_loin recipeIngredient "2 tablespoons smoked paprika" cookbook:hickory_bbq_pork_loin recipeIngredient "2 tbsp dried thyme" cookbook:hickory_bbq_pork_loin recipeIngredient "3/4 cup honey" cookbook:hickory_bbq_pork_loin recipeIngredient "Hickory chips" cookbook:hickory_bbq_pork_loin recipeInstructions ["Combine all brine ingredients in a gallon-size zip-top bag. Add pork roast and refrigerate 3 hours.","Remove pork from brine. Pat dry with paper towels and set aside.","Combine rub ingredients. Massage into pork and refrigerate overnight.","The next day, place a roasting rack into a large roasting pan with a good amount of hickory chips in it. Insert a probe thermometer into the roast and bake at 200 degrees F until internal temperature reaches 140 degrees F.","Move to a plate and let rest uncovered 5 minutes. Serve thick sliced.<\/text>"] cookbook:hickory_bbq_pork_loin type cookbook:recipes cookbook:hickory_bbq_pork_loin url https://en.wikibooks.org/wiki/Cookbook:Hickory_BBQ_Pork_Loin cookbook:hickory_bbq_rub label "hickory bbq rub" cookbook:hickory_bbq_rub label "hickory-flavored seasoning" cookbook:hickory_bbq_rub name "Hickory BBQ Rub" cookbook:hickory_bbq_rub recipeCategory category:spice_mix_recipes cookbook:hickory_bbq_rub recipeIngredient "1/2 cup light brown sugar" cookbook:hickory_bbq_rub recipeIngredient "1/3 cup granulated garlic" cookbook:hickory_bbq_rub recipeIngredient "1/4 cup ancho chili powder" cookbook:hickory_bbq_rub recipeIngredient "1/4 cup dehydrated lemon peel" cookbook:hickory_bbq_rub recipeIngredient "1/4 cup salt" cookbook:hickory_bbq_rub recipeIngredient "1 cup paprika" cookbook:hickory_bbq_rub recipeIngredient "2 tbs red pepper flake" cookbook:hickory_bbq_rub recipeIngredient "3 tbs cayenne pepper" cookbook:hickory_bbq_rub recipeIngredient "3 tbs hickory smoke powder" cookbook:hickory_bbq_rub recipeInstructions ["Combine all ingredients in an airtight container with a shaker lid. Keep in a cool, dark place for up to 2 years.<\/text>"] cookbook:hickory_bbq_rub type cookbook:recipes cookbook:hickory_bbq_rub url https://en.wikibooks.org/wiki/Cookbook:Hickory_BBQ_Rub cookbook:hickory label "hickory" cookbook:hickory_maple_glazed_wings name "Hickory Maple Glazed Wings" cookbook:hickory_maple_glazed_wings recipeCategory category:appetizer_recipes cookbook:hickory_maple_glazed_wings recipeCategory category:chicken_wing_recipes cookbook:hickory_maple_glazed_wings recipeCategory category:deep_fried_recipes cookbook:hickory_maple_glazed_wings recipeCategory category:main_course_recipes cookbook:hickory_maple_glazed_wings recipeCategory category:maple_syrup_recipes cookbook:hickory_maple_glazed_wings recipeFoodstuff cookbook:maple_syrup cookbook:hickory_maple_glazed_wings recipeIngredient "1/2 tbsp finely grated lemon zest" cookbook:hickory_maple_glazed_wings recipeIngredient "1/4 tsp hickory smoke powder" cookbook:hickory_maple_glazed_wings recipeIngredient "1 tbsp black pepper" cookbook:hickory_maple_glazed_wings recipeIngredient "1 tbsp minced garlic" cookbook:hickory_maple_glazed_wings recipeIngredient "1 tbsp salt" cookbook:hickory_maple_glazed_wings recipeIngredient "36 chicken wingettes, '''''or''''' 18 whole chicken wings, tips removed and halved" cookbook:hickory_maple_glazed_wings recipeIngredient "3 tbsp Smoky Chipotle Hot Sauce" cookbook:hickory_maple_glazed_wings recipeIngredient "Cornmeal as needed" cookbook:hickory_maple_glazed_wings recipeIngredient "Maple syrup as needed plus 6 tbsp" cookbook:hickory_maple_glazed_wings recipeIngredient "Oil for deep frying" cookbook:hickory_maple_glazed_wings recipeInstructions ["Season chicken with salt and pepper. Dip chicken in maple syrup then dredge in cornmeal and fry at 350\u00b0 in batches for 12 minutes. Drain on a cooling rack.","Combine 6 tbsp maple syrup with remaining ingredients. Add wings and toss to coat. Serve."] cookbook:hickory_maple_glazed_wings type cookbook:recipes cookbook:hickory_maple_glazed_wings url https://en.wikibooks.org/wiki/Cookbook:Hickory_Maple_Glazed_Wings cookbook:hickory_smoked_chicken_breasts name "Hickory Smoked Chicken Breasts" cookbook:hickory_smoked_chicken_breasts recipeCategory category:chicken_recipes cookbook:hickory_smoked_chicken_breasts recipeIngredient "10 sprigs fresh thyme, finely chopped" cookbook:hickory_smoked_chicken_breasts recipeIngredient "1 1/2 tsp lemon-pepper" cookbook:hickory_smoked_chicken_breasts recipeIngredient "1 cup salt (if you're concerned, get this: The meat takes just enough from the brine. In the end product, there's less salt than an order of large fries.)" cookbook:hickory_smoked_chicken_breasts recipeIngredient "1 tbs black peppercorns, cracked" cookbook:hickory_smoked_chicken_breasts recipeIngredient "1 tbs cayenne pepper" cookbook:hickory_smoked_chicken_breasts recipeIngredient "1 tbs chili powder" cookbook:hickory_smoked_chicken_breasts recipeIngredient "2 cups very hot apple cider vinegar" cookbook:hickory_smoked_chicken_breasts recipeIngredient "2 pounds ice" cookbook:hickory_smoked_chicken_breasts recipeIngredient "2 tbs paprika" cookbook:hickory_smoked_chicken_breasts recipeIngredient "3/4 cup plus 2 tbs honey" cookbook:hickory_smoked_chicken_breasts recipeIngredient "4 boneless skinless chicken breasts" cookbook:hickory_smoked_chicken_breasts recipeIngredient "4 sprigs fresh rosemary, finely chopped" cookbook:hickory_smoked_chicken_breasts recipeIngredient "Several pounds of large hickory chunks" cookbook:hickory_smoked_chicken_breasts recipeInstructions ["Combine salt, honey, herbs, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled enough for meat to safely not cook.","Add chicken and refrigerate 1-2 hours.","Take chicken out of brine and pat dry with paper towels. Set aside.","Combine lemon pepper, peppercorns, chili powder, cayenne pepper, and paprika. Rub mixture gently into both sides of each chicken piece.","Place enough hickory wood chunks into the firebox of a smoker to keep the temperature around 225 degrees F. Insert a probe thermometer into one of the chicken pieces and place in the smoker. Cook, changing chunks as needed, until internal temperature reaches 165 degrees F.","Remove to a plate and let rest, uncovered, for 5 minutes. Serve warm.<\/text>"] cookbook:hickory_smoked_chicken_breasts type cookbook:recipes cookbook:hickory_smoked_chicken_breasts url https://en.wikibooks.org/wiki/Cookbook:Hickory_Smoked_Chicken_Breasts cookbook:hickory_smoked_pork_chops name "Hickory Smoked Pork Chops" cookbook:hickory_smoked_pork_chops recipeCategory category:main_course_recipes cookbook:hickory_smoked_pork_chops recipeCategory category:pork_chop_recipes cookbook:hickory_smoked_pork_chops recipeCategory category:smoked_recipes cookbook:hickory_smoked_pork_chops recipeIngredient "1 cup salt" cookbook:hickory_smoked_pork_chops recipeIngredient "1 tablespoon black peppercorns, cracked" cookbook:hickory_smoked_pork_chops recipeIngredient "1 tablespoon cayenne pepper" cookbook:hickory_smoked_pork_chops recipeIngredient "2 cups hot apple cider vinegar" cookbook:hickory_smoked_pork_chops recipeIngredient "2 pounds ice" cookbook:hickory_smoked_pork_chops recipeIngredient "2 tablespoons ancho chili powder" cookbook:hickory_smoked_pork_chops recipeIngredient "2 tablespoons paprika" cookbook:hickory_smoked_pork_chops recipeIngredient "3/4 cup honey" cookbook:hickory_smoked_pork_chops recipeIngredient "4 thick cut pork rib chops" cookbook:hickory_smoked_pork_chops recipeIngredient "Olive oil" cookbook:hickory_smoked_pork_chops recipeIngredient "Soaked hickory chunks" cookbook:hickory_smoked_pork_chops recipeInstructions ["Combine salt, honey, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled enough so that it doesn't cook the meat.","Insert pork chops and refrigerate 1-2 hours.","Drain pork and pat dry with paper towels. Discard remaining brine.","Combine remaining seasonings and rub on both sides of each pork chop.","Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250 degrees F.","Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time.","Move to smoker and insert a probe thermometer into one of them. Cover and cook until internal temperature reaches 140F degrees for medium rare, 155F for medium, and 165F for toast. Carry-over will take it the last 5 degrees. Keep checking the temperature and microwave if needed to get above 145F.","Move to a plate and let rest 5 minutes. Serve warm."] cookbook:hickory_smoked_pork_chops type cookbook:recipes cookbook:hickory_smoked_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Hickory_Smoked_Pork_Chops cookbook:high_protein_diet label "high protein" cookbook:high_protein_diet label "high protein diet" cookbook:high_protein_diet name "High Protein Diet" cookbook:high_protein_diet type cookbook:diets cookbook:high_protein_diet url https://en.wikibooks.org/wiki/Cookbook:High_Protein_Diet cookbook:history_of_food_and_cooking label "history of food and cooking" cookbook:history_of_food_and_cooking name "History of food and cooking" cookbook:history_of_food_and_cooking name "History of Food and Cooking" cookbook:history_of_food_and_cooking url https://en.wikibooks.org/wiki/Cookbook:History_of_food_and_cooking cookbook:history_of_food_and_cooking url https://en.wikibooks.org/wiki/Cookbook:History_of_Food_and_Cooking cookbook:h.j_burger_sauce label "h.j burger sauce" cookbook:h.j_burger_sauce name "H.J Burger Sauce" cookbook:h.j_burger_sauce recipeIngredient "1 ½ Tbsp. jarred minced garlic" cookbook:h.j_burger_sauce recipeIngredient "1/4 Cup Heinz sweet relish" cookbook:h.j_burger_sauce recipeIngredient "1 Cup Heinz mayonnaise" cookbook:h.j_burger_sauce recipeIngredient "1 Cup Heinz tomato ketchup" cookbook:h.j_burger_sauce recipeIngredient "1 Tbsp. Heinz apple cider vinegar" cookbook:h.j_burger_sauce recipeIngredient "2 Tsp. granulated sugar" cookbook:h.j_burger_sauce recipeIngredient "Pinch salt and pepper" cookbook:h.j_burger_sauce url https://en.wikibooks.org/wiki/Cookbook:H.J_Burger_Sauce cookbook:hobo_burgers label "hobo burgers" cookbook:hobo_burgers name "Hobo Burgers" cookbook:hobo_burgers recipeCategory category:cabbage_recipes cookbook:hobo_burgers recipeCategory category:grilled_recipes cookbook:hobo_burgers recipeCategory category:ground_beef_recipes cookbook:hobo_burgers recipeCategory category:hamburger_recipes cookbook:hobo_burgers recipeCategory category:potato_recipes cookbook:hobo_burgers recipeCategory category:recipes_with_metric_units cookbook:hobo_burgers recipeEquipment cookbook:aluminium_foil cookbook:hobo_burgers recipeFoodstuff cookbook:beef cookbook:hobo_burgers recipeFoodstuff cookbook:butter cookbook:hobo_burgers recipeFoodstuff cookbook:cabbage cookbook:hobo_burgers recipeFoodstuff cookbook:onion cookbook:hobo_burgers recipeFoodstuff cookbook:pepper cookbook:hobo_burgers recipeFoodstuff cookbook:potato cookbook:hobo_burgers recipeFoodstuff cookbook:salt cookbook:hobo_burgers recipeFoodstuff cookbook:worcestershire_sauce cookbook:hobo_burgers recipeIngredient "1 onion, thinly sliced" cookbook:hobo_burgers recipeIngredient "1 pound (about 500 g) ground beef" cookbook:hobo_burgers recipeIngredient "1 tablespoon Worcestershire sauce" cookbook:hobo_burgers recipeIngredient "2 potatoes, thinly sliced" cookbook:hobo_burgers recipeIngredient "4 tablespoons butter" cookbook:hobo_burgers recipeIngredient "8 cabbage leaves" cookbook:hobo_burgers recipeIngredient "salt and pepper to taste" cookbook:hobo_burgers recipeInstructions ["Mix Worcestershire sauce into beef.","Cut four large sheets of heavy duty aluminium foil and place a cabbage leaf onto the shiny side of each one.","Shape beef into 4 patties and place onto cabbage leaves.","Top each portion with onion and potato slices, add a pat of butter and season with salt and pepper.","Wrap another cabbage leaf around the top of each portion and seal each package.","Place on medium-hot coals for about 20 - 30 minutes, turning twice (carefully) while cooking.","Discard cabbage leaves if they become charred during cooking."] cookbook:hobo_burgers type cookbook:recipes cookbook:hobo_burgers url https://en.wikibooks.org/wiki/Cookbook:Hobo_Burgers cookbook:hobza_tal-malti label "hobza tal-malti" cookbook:hobz_biz-zejt label "hobz biz-zejt" cookbook:hogao difficulty 1 cookbook:hogao label "hogao" cookbook:hogao name "Hogao" cookbook:hogao recipeCategory category:colombian_recipes cookbook:hogao recipeCategory category:pan_fried_recipes cookbook:hogao recipeCategory category:sauce_recipes cookbook:hogao recipeCategory category:tomato_recipes cookbook:hogao recipeCategory category:very_easy_recipes cookbook:hogao recipeFoodstuff cookbook:green_onion cookbook:hogao recipeFoodstuff cookbook:oil_and_fat cookbook:hogao recipeFoodstuff cookbook:tomato cookbook:hogao recipeIngredient "¼ Cup of Oil" cookbook:hogao recipeIngredient "2 large Red Tomatoes, finely diced." cookbook:hogao recipeIngredient "2 scallions, finery chopped." cookbook:hogao recipeIngredient "Allspice, Cubed Chicken Broth, Salt, Pepper." cookbook:hogao recipeInstructions ["Heat oil in a medium frying pan.","Add scallions, fry 5 minutes in medium heat.","Add tomato, and spices. Let cook in low heat for 10 minutes.","The question is, how much stock, what consistency do we want"] cookbook:hogao recipeYield 2 cookbook:hogao totalTime "15 min" cookbook:hogao type cookbook:recipes cookbook:hogao url https://en.wikibooks.org/wiki/Cookbook:Hogao cookbook:hogs_head_cheese label "hogs head cheese" cookbook:hoisin_sauce label "hoisin sauce" cookbook:hoisin_sauce name "Hoisin Sauce" cookbook:hoisin_sauce type cookbook:ingredients cookbook:hoisin_sauce url https://en.wikibooks.org/wiki/Cookbook:Hoisin_Sauce cookbook:holiday_cake label "holiday cake" cookbook:holiday_cake name "Holiday Cake" cookbook:holiday_cake recipeCategory category:american_recipes cookbook:holiday_cake recipeCategory category:baking_recipes cookbook:holiday_cake recipeCategory category:cake_recipes cookbook:holiday_cake recipeCategory category:cherry_recipes cookbook:holiday_cake recipeCategory category:date_recipes cookbook:holiday_cake recipeCategory category:holiday_recipes cookbook:holiday_cake recipeCategory category:recipes_with_metric_units cookbook:holiday_cake recipeCuisine cookbook:cuisine_of_the_united_states cookbook:holiday_cake recipeCuisine cookbook:louisiana_creole_cuisine cookbook:holiday_cake recipeCuisine cookbook:new_england_cuisine cookbook:holiday_cake recipeFoodstuff cookbook:allspice cookbook:holiday_cake recipeFoodstuff cookbook:baking_powder cookbook:holiday_cake recipeFoodstuff cookbook:brown_sugar cookbook:holiday_cake recipeFoodstuff cookbook:butter cookbook:holiday_cake recipeFoodstuff cookbook:cherry cookbook:holiday_cake recipeFoodstuff cookbook:cinnamon cookbook:holiday_cake recipeFoodstuff cookbook:clove cookbook:holiday_cake recipeFoodstuff cookbook:egg cookbook:holiday_cake recipeFoodstuff cookbook:flour cookbook:holiday_cake recipeFoodstuff cookbook:milk cookbook:holiday_cake recipeFoodstuff cookbook:nutmeg cookbook:holiday_cake recipeFoodstuff cookbook:nuts_and_seeds cookbook:holiday_cake recipeFoodstuff cookbook:salt cookbook:holiday_cake recipeIngredient "1/2 cup (120ml) cherry juice" cookbook:holiday_cake recipeIngredient "1/2 tsp. allspice" cookbook:holiday_cake recipeIngredient "1/2 tsp. cloves" cookbook:holiday_cake recipeIngredient "1/2 tsp. nutmeg" cookbook:holiday_cake recipeIngredient "1 cup (240ml) butter" cookbook:holiday_cake recipeIngredient "1 cup (240ml) milk" cookbook:holiday_cake recipeIngredient "1 cup (240ml) pitted dates" cookbook:holiday_cake recipeIngredient "1 tsp. cinnamon" cookbook:holiday_cake recipeIngredient "1 tsp. salt" cookbook:holiday_cake recipeIngredient "2 1/2 cups (600ml) chopped nuts" cookbook:holiday_cake recipeIngredient "2 cups (480ml) maraschino cherries" cookbook:holiday_cake recipeIngredient "2 tsp. vanilla" cookbook:holiday_cake recipeIngredient "3 1/2 cups (830ml) flour" cookbook:holiday_cake recipeIngredient "3 cups (720ml) brown sugar" cookbook:holiday_cake recipeIngredient "4 tsp. baking powder" cookbook:holiday_cake recipeIngredient "5 large eggs, separated" cookbook:holiday_cake type cookbook:recipes cookbook:holiday_cake url https://en.wikibooks.org/wiki/Cookbook:Holiday_Cake cookbook:holiday_pork_loin label "holiday pork loin" cookbook:holiday_pork_loin name "Holiday Pork Loin" cookbook:holiday_pork_loin recipeCategory category:christmas_recipes cookbook:holiday_pork_loin recipeCategory category:main_course_recipes cookbook:holiday_pork_loin recipeCategory category:pork_recipes cookbook:holiday_pork_loin recipeCategory category:roasted_recipes cookbook:holiday_pork_loin recipeIngredient "1/2 cup honey" cookbook:holiday_pork_loin recipeIngredient "1/2 cup white wine" cookbook:holiday_pork_loin recipeIngredient "1/4 cup crushed ginger snap cookies" cookbook:holiday_pork_loin recipeIngredient "1 (4 pound) boneless pork loin roast" cookbook:holiday_pork_loin recipeIngredient "1 cup salt" cookbook:holiday_pork_loin recipeIngredient "1 pound ice" cookbook:holiday_pork_loin recipeIngredient "1 tbs smoked paprika" cookbook:holiday_pork_loin recipeIngredient "2 cups boiling apple cider vinegar" cookbook:holiday_pork_loin recipeIngredient "2 tbs black peppercorns, cracked" cookbook:holiday_pork_loin recipeIngredient "2 tbs light brown sugar" cookbook:holiday_pork_loin recipeIngredient "2 tsp dehydrated lemon peel" cookbook:holiday_pork_loin recipeIngredient "2 tsp garlic powder" cookbook:holiday_pork_loin recipeIngredient "Dijon mustard" cookbook:holiday_pork_loin recipeInstructions ["Combine salt, honey, vinegar, and wine in a gallon size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled down.","Add pork loin and refrigerate 2 1\/2 to 3 hours.","Drain pork and pat dry. Discard remaining brine. Set aside.","Combine remaining ingredients except mustard. Brush pork with mustard and press spice mixture into all sides of meat.","Place roast on a roasting rack in a roasting pan. Insert a probe thermometer into the center and bake at 410 degrees F until internal temperature reaches 140 degrees F for medium rare.","Remove to a plate and let rest 10 minutes before carving. Serve warm."] cookbook:holiday_pork_loin type cookbook:recipes cookbook:holiday_pork_loin url https://en.wikibooks.org/wiki/Cookbook:Holiday_Pork_Loin cookbook:holiday_stuffing label "holiday stuffing" cookbook:holiday_stuffing name "Holiday Stuffing" cookbook:holiday_stuffing recipeCategory category:baked_recipes cookbook:holiday_stuffing recipeCategory category:christmas_recipes cookbook:holiday_stuffing recipeCategory category:cornbread_recipes cookbook:holiday_stuffing recipeCategory category:egg_recipes cookbook:holiday_stuffing recipeCategory category:recipes_with_metric_units cookbook:holiday_stuffing recipeCategory category:side_dish_recipes cookbook:holiday_stuffing recipeCategory category:stuffing_recipes cookbook:holiday_stuffing recipeCategory category:thanksgiving_recipes cookbook:holiday_stuffing recipeIngredient "1/2 cup apple jelly" cookbook:holiday_stuffing recipeIngredient "1/2 cup dried apples, finely diced" cookbook:holiday_stuffing recipeIngredient "1/2 cup walnuts, roughly chopped" cookbook:holiday_stuffing recipeIngredient "1/4 cup butter, melted" cookbook:holiday_stuffing recipeIngredient "1 tsp freshly ground black pepper" cookbook:holiday_stuffing recipeIngredient "1 tsp salt" cookbook:holiday_stuffing recipeIngredient "2 1/2 tsp thinly sliced fresh sage" cookbook:holiday_stuffing recipeIngredient "2 cups cornbread, crumbled" cookbook:holiday_stuffing recipeIngredient "6 egg yolks, beaten" cookbook:holiday_stuffing recipeInstructions ["Combine all ingredients. Pour into a greased baking dish and bake at 350F (175C) for 45 minutes or until browned on top. If not browned, place under the broiler until browned.","Serve with roast turkey, cranberry sauce, yams, and all the other fixin's."] cookbook:holiday_stuffing type cookbook:recipes cookbook:holiday_stuffing url https://en.wikibooks.org/wiki/Cookbook:Holiday_Stuffing cookbook:hollandaise label "hollandaise" cookbook:hollandaise label "hollandaise sauce" cookbook:hollandaise name "Hollandaise" cookbook:hollandaise recipeCategory category:butter_recipes cookbook:hollandaise recipeCategory category:egg_recipes cookbook:hollandaise recipeCategory category:lemon_recipes cookbook:hollandaise recipeCategory category:recipes_with_images cookbook:hollandaise recipeCategory category:sauce_recipes cookbook:hollandaise recipeEquipment cookbook:saucepan cookbook:hollandaise recipeEquipment cookbook:whisk cookbook:hollandaise recipeFoodstuff cookbook:butter cookbook:hollandaise recipeFoodstuff cookbook:cayenne_pepper cookbook:hollandaise recipeFoodstuff cookbook:egg_yolk cookbook:hollandaise recipeFoodstuff cookbook:lemon_juice cookbook:hollandaise recipeFoodstuff cookbook:salt cookbook:hollandaise recipeFoodstuff cookbook:water cookbook:hollandaise recipeIngredient "¼ tsp. cayenne pepper" cookbook:hollandaise recipeIngredient "¼ tsp. salt" cookbook:hollandaise recipeIngredient "1½ sticks butter, (170g or ¾ cup) cut into small pieces" cookbook:hollandaise recipeIngredient "1 tbsp. lemon juice" cookbook:hollandaise recipeIngredient "1 tbsp. water" cookbook:hollandaise recipeIngredient "1 tsp. parsley" cookbook:hollandaise recipeIngredient "2 egg yolks" cookbook:hollandaise recipeNotes "* If '''any''' indication of burning is evident, remove pan from heat and whisk rapidly. If that is not enough, dunk the pan into cold water. * Using clarified butter will allow for a better (easier) emulsion, although much of the flavour in butter comes from those milk solids not found in clarified butter. " cookbook:hollandaise_sauce label "hollandaise sauce" cookbook:hollandaise_sauce label "sauce hollandaise" cookbook:hollandaise_sauce name "Hollandaise Sauce" cookbook:hollandaise_sauce recipeCategory category:butter_recipes cookbook:hollandaise_sauce recipeCategory category:egg_recipes cookbook:hollandaise_sauce recipeCategory category:lemon_recipes cookbook:hollandaise_sauce recipeCategory category:sauce_recipes cookbook:hollandaise_sauce recipeFoodstuff cookbook:butter cookbook:hollandaise_sauce recipeFoodstuff cookbook:cayenne_pepper cookbook:hollandaise_sauce recipeFoodstuff cookbook:cream cookbook:hollandaise_sauce recipeFoodstuff cookbook:egg cookbook:hollandaise_sauce recipeFoodstuff cookbook:lemon_juice cookbook:hollandaise_sauce recipeFoodstuff cookbook:nutmeg cookbook:hollandaise_sauce recipeFoodstuff cookbook:pepper cookbook:hollandaise_sauce recipeFoodstuff cookbook:salt cookbook:hollandaise_sauce recipeFoodstuff cookbook:water cookbook:hollandaise_sauce recipeIngredient "⅛ tsp cayenne pepper" cookbook:hollandaise_sauce recipeIngredient "½ tsp salt" cookbook:hollandaise_sauce recipeIngredient "⅛ tsp white pepper" cookbook:hollandaise_sauce recipeIngredient "1 ½ sticks (170 g) unsalted butter, cut into pieces" cookbook:hollandaise_sauce recipeIngredient "1 tsp water" cookbook:hollandaise_sauce recipeIngredient "200 g of butter" cookbook:hollandaise_sauce recipeIngredient "200 ml of double cream" cookbook:hollandaise_sauce recipeIngredient "2 tsp lemon juice" cookbook:hollandaise_sauce recipeIngredient "3 egg yolks" cookbook:hollandaise_sauce recipeIngredient "6-8 egg yolks" cookbook:hollandaise_sauce recipeIngredient "black pepper & nutmeg" cookbook:hollandaise_sauce recipeInstructions ["Melt the butter (should not get brown, just melted)","Add the double cream and the egg yolks","Add the pepper and the nutmeg","Heat up with a finger in the sauce and do not stop mixing","When you can not bear the heat then remove from fire and serve"] cookbook:hollandaise_sauce type cookbook:recipes cookbook:hollandaise_sauce url https://en.wikibooks.org/wiki/Cookbook:Hollandaise_Sauce cookbook:hollandaise type cookbook:recipes cookbook:hollandaise url https://en.wikibooks.org/wiki/Cookbook:Hollandaise cookbook:holland_tea_cakes difficulty 2 cookbook:holland_tea_cakes label "holland tea cakes" cookbook:holland_tea_cakes name "Holland Tea Cakes" cookbook:holland_tea_cakes recipeCategory category:baking_recipes cookbook:holland_tea_cakes recipeCategory category:christmas_recipes cookbook:holland_tea_cakes recipeCategory category:cookie_recipes cookbook:holland_tea_cakes recipeCategory category:dessert_recipes cookbook:holland_tea_cakes recipeCategory category:easy_recipes cookbook:holland_tea_cakes recipeCategory category:recipes_with_metric_units cookbook:holland_tea_cakes recipeFoodstuff cookbook:butter cookbook:holland_tea_cakes recipeFoodstuff cookbook:cinnamon cookbook:holland_tea_cakes recipeFoodstuff cookbook:egg cookbook:holland_tea_cakes recipeFoodstuff cookbook:flour cookbook:holland_tea_cakes recipeFoodstuff cookbook:sugar cookbook:holland_tea_cakes recipeIngredient "1-2 teaspoons cinnamon (more or less to taste)" cookbook:holland_tea_cakes recipeIngredient "1 cup (240g) sugar" cookbook:holland_tea_cakes recipeIngredient "1 stick butter (preferably melted)" cookbook:holland_tea_cakes recipeIngredient "2 cups (280g) flour" cookbook:holland_tea_cakes recipeIngredient "2 eggs (separated)" cookbook:holland_tea_cakes recipeIngredient "Colored sugar or nuts for topping" cookbook:holland_tea_cakes recipeInstructions ["Preheat oven to 350\u00b0F (180\u00b0C).","Mix the butter and sugar until completely mixed. Add egg yolk and mix some more. Add flour and cinnamon and mix thoroughly preferably by hand (though this all can be done in a mixer if you insist).","Pour batter into a cookie pan, spread over the whole pan use the palm of your hand to smooth the batter (this is the hardest part), and brush on leftover egg white.","Add whatever toppings you want spread evenly across the batter (see below).","Put cookie sheet in oven until cookies are golden brown (about 20 minutes). Remove, and let cool. Before they get too cool, cut them into small squares about 1 in by 1 in (2.5cm x 2.5cm)."] cookbook:holland_tea_cakes recipeYield 20 cookies cookbook:holland_tea_cakes totalTime "30 minutes" cookbook:holland_tea_cakes type cookbook:recipes cookbook:holland_tea_cakes url https://en.wikibooks.org/wiki/Cookbook:Holland_Tea_Cakes cookbook:holzknechtnocken difficulty 2 cookbook:holzknechtnocken difficulty 4 cookbook:holzknechtnocken label "holzknechtnocken" cookbook:holzknechtnocken name "Holzknechtnocken" cookbook:holzknechtnocken recipeCategory category:austrian_recipes cookbook:holzknechtnocken recipeCategory category:difficult_recipes cookbook:holzknechtnocken recipeCategory category:easy_recipes cookbook:holzknechtnocken recipeCategory category:recipes_with_metric_units cookbook:holzknechtnocken recipeCuisine cookbook:cuisine_of_austria cookbook:holzknechtnocken recipeIngredient "1 1/2 cups (375ml) boiling water" cookbook:holzknechtnocken recipeIngredient "1/2 cup (100g) crystal sugar" cookbook:holzknechtnocken recipeIngredient "1/4 cup (50g) confectioners’ sugar" cookbook:holzknechtnocken recipeIngredient "1/4 cup (70g) butter" cookbook:holzknechtnocken recipeIngredient "1/8 l cream" cookbook:holzknechtnocken recipeIngredient "1 cup (250g) curd cheese" cookbook:holzknechtnocken recipeIngredient "1 cup (250g) wheat flour" cookbook:holzknechtnocken recipeIngredient "1 tbsp creme fraiche" cookbook:holzknechtnocken recipeIngredient "1 tbsp oil" cookbook:holzknechtnocken recipeIngredient "2 cups (500g) strawberries" cookbook:holzknechtnocken recipeIngredient "2 eggs" cookbook:holzknechtnocken recipeIngredient "3 tbsp butter" cookbook:holzknechtnocken recipeIngredient "a pinch of salt" cookbook:holzknechtnocken recipeIngredient "lemon juice" cookbook:holzknechtnocken recipeIngredient "lemon peel" cookbook:holzknechtnocken recipeIngredient "salt" cookbook:holzknechtnocken recipeIngredient "sugar or honey" cookbook:holzknechtnocken recipeIngredient "vanilla sugar" cookbook:holzknechtnocken recipeInstructions ["In a large bowl, mix together flour, salt and oil with hot water, and batter until you get a dough.","Wash strawberries and remove stems. Form 8 strawberry dumplings out of the dough. Cook dumplings for 5 to 7 minutes in salted water. Roll in melted butter afterwards.","Cut remaining strawberries into pieces and put onto heat-resistant plates. Marinate with sugar or honey and lemon juice.","Gratin: Beat butter, lemon-peel, vanilla and confectioners\u2019 sugar until creamy. Separate eggs and add egg yolk.","Whisk egg-whites","Whip cream with crystal sugar.","Mix whipped cream with curd cheese and creme fraiche, add the gratin and whisked egg whites.","Preheat the oven to 200\u00b0C","Put gratin onto strawberries, place dumplings on top and sprinkle with sugar. Gratinate your deluxe haute-cuisine Holzknechtnocken and impress your friends.","http:\/\/www.3sat.de\/3sat.php?http:\/\/www.3sat.de\/aufgegabelt\/rezepte\/22380\/index.html (picture of strawberry-curd au gratin)","Ebenseer Fotoklub. Brauchtum in Ebensee. Ed. Traudl Neubacher. 1987.","http:\/\/www.salzkammergut.at\/de\/5-05-5-33116\/detail\/salzkammergut.html","http:\/\/www.rundschau.co.at\/lokales\/artikel\/2008\/01\/23\/aich-bin-der-holzknechtnocken-sigia (interview with Holzknechtnocken-Sigi)","http:\/\/www.hallstatt.net\/publisher\/articleview\/action\/view\/frmArticleID\/220\/ (website of the lumberjacks\u2019 museum in Bad Goisern)","http:\/\/www.brauchtumsseiten.de\/a-z\/f\/fetzenumzug\/home.html (more about ancient customs in Ebensee)","http:\/\/www.brauchtumsseiten.de\/a-z\/g\/gloeckerllaufen\/home.html (more information on the Gl\u00f6cklerlauf)"] cookbook:holzknechtnocken recipeYield serves 4 cookbook:holzknechtnocken totalTime "15 min." cookbook:holzknechtnocken totalTime "45 min." cookbook:holzknechtnocken type cookbook:recipes cookbook:holzknechtnocken url https://en.wikibooks.org/wiki/Cookbook:Holzknechtnocken cookbook:home_cheesemaking name "Home cheesemaking" cookbook:home_cheesemaking name "Home Cheesemaking" cookbook:home_cheesemaking recipeCategory category:cheese_recipes cookbook:home_cheesemaking recipeCategory category:fermented_food_recipes cookbook:home_cheesemaking type cookbook:recipes cookbook:home_cheesemaking url https://en.wikibooks.org/wiki/Cookbook:Home_cheesemaking cookbook:home_cheesemaking url https://en.wikibooks.org/wiki/Cookbook:Home_Cheesemaking cookbook:homemade_pie_crust difficulty 2 cookbook:homemade_pie_crust label "homemade pie crust" cookbook:homemade_pie_crust name "Homemade Pie Crust" cookbook:homemade_pie_crust recipeCategory category:baking_recipes cookbook:homemade_pie_crust recipeCategory category:easy_recipes cookbook:homemade_pie_crust recipeCategory category:pastry_recipes cookbook:homemade_pie_crust recipeCategory category:recipes_with_images cookbook:homemade_pie_crust recipeCategory category:recipes_with_metric_units cookbook:homemade_pie_crust recipeCategory category:vegan_recipes cookbook:homemade_pie_crust recipeCuisine cookbook:vegan_cuisine cookbook:homemade_pie_crust recipeEquipment cookbook:pastry_blender cookbook:homemade_pie_crust recipeFoodstuff cookbook:flour cookbook:homemade_pie_crust recipeFoodstuff cookbook:salt cookbook:homemade_pie_crust recipeFoodstuff cookbook:shortening cookbook:homemade_pie_crust recipeIngredient "225 grams (1 cup) all-purpose flour" cookbook:homemade_pie_crust recipeIngredient "230 ml (1 cup) cold vegetable shortening" cookbook:homemade_pie_crust recipeIngredient "2,5 ml (½ teaspoon) salt" cookbook:homemade_pie_crust recipeIngredient "30 ml (2 tablespoons) cold water (add 15 ml of water as needed)" cookbook:homemade_pie_crust recipeInstructions ["Combine flour and salt in medium bowl.","Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.","Sprinkle with cold water; blend until mixture holds together.","Shape dough into a ball; place on lightly floured surface.","Roll out dough to 3 mm (1\/8 inch) thickness.","Line pie plate with pastry.","Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired."] cookbook:homemade_pie_crust recipeNotes "# Fold overhang under and press down with your fingers. # Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan. # Fold overhang under and pinch to make the edge stand up. # With the thumb and forefinger of one hand, pinch the outside edge of the pastry, while pressing from the inside with the forefinger of your other hand. # Fold overhang under and pinch to make the edge stand up. # Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist. " cookbook:homemade_pie_crust recipeYield ⌀ 20 cm <br>95 cl volume shell cookbook:homemade_pie_crust totalTime "prep: 30 minutes" cookbook:homemade_pie_crust type cookbook:recipes cookbook:homemade_pie_crust url https://en.wikibooks.org/wiki/Cookbook:Homemade_Pie_Crust cookbook:homestyle_fried_potatoes name "Homestyle Fried Potatoes" cookbook:homestyle_fried_potatoes recipeCategory category:breakfast_recipes cookbook:homestyle_fried_potatoes recipeCategory category:deep_fried_recipes cookbook:homestyle_fried_potatoes recipeCategory category:potato_recipes cookbook:homestyle_fried_potatoes recipeCategory category:side_dish_recipes cookbook:homestyle_fried_potatoes recipeIngredient "1 pound Russet potatoes, cut into 2 inch chunks" cookbook:homestyle_fried_potatoes recipeIngredient "2 quarts olive oil ('''''not''''' extra virgin)" cookbook:homestyle_fried_potatoes recipeIngredient "Chopped chives (optional)" cookbook:homestyle_fried_potatoes recipeIngredient "Salt and freshly ground black pepper" cookbook:homestyle_fried_potatoes recipeIngredient "Sour cream (optional)" cookbook:homestyle_fried_potatoes recipeInstructions ["Place potatoes into a container of very cold water. Let sit until potatoes, when rinsed, give off clear water.","Heat oil in a deep-fryer or a large pot to 325 degrees F. Add potatoes in batches and cook, stirring occasionally, until potatoes are tender and only very slightly browned. Drain on a cooling rack in a newspaper lined sheet pan.","Boost oil temperature to 375 degrees F. Add potatoes again, in batches, and cook until golden brown and crispy.","Once all potatoes have been fried and drained on the rack, sprinkle them very liberally with salt and freshly ground black pepper. Toss to coat, then serve with sour cream and chopped chives, if desired."] cookbook:homestyle_fried_potatoes type cookbook:recipes cookbook:homestyle_fried_potatoes url https://en.wikibooks.org/wiki/Cookbook:Homestyle_Fried_Potatoes cookbook:hominy_bread label "hominy bread" cookbook:hominy_bread name "Hominy Bread" cookbook:hominy_bread recipeCategory category:baking_recipes cookbook:hominy_bread recipeCategory category:cornbread_recipes cookbook:hominy_bread recipeCategory category:hominy_recipes cookbook:hominy_bread recipeCategory category:recipes_with_metric_units cookbook:hominy_bread recipeIngredient "1 1/2 cups milk" cookbook:hominy_bread recipeIngredient "1 cup cornmeal" cookbook:hominy_bread recipeIngredient "1 scant teaspoon salt" cookbook:hominy_bread recipeIngredient "1 tablespoon baking powder" cookbook:hominy_bread recipeIngredient "2 cups cooked hominy grits" cookbook:hominy_bread recipeIngredient "2 large eggs" cookbook:hominy_bread recipeIngredient "2 tablespoons butter" cookbook:hominy_bread recipeIngredient "3 tablespoons sugar (optional)" cookbook:hominy_bread recipeInstructions ["Preheat oven 350F (175C).","In a large bowl combine hominy grits, cornmeal, baking powder, salt, butter, and sugar if using.","In another bowl beat 2 eggs thoroughly, then add milk and mix together completely.","Add egg and milk mixture to dry ingredients.","Grease 1 large bake dish, or 2 loaf pans.","Pour mixture in bake dish or 2 loaf pans.","Bake in preheated oven 35 minutes, or until golden brown, or knife inserted in bread comes out clean."] cookbook:hominy_bread type cookbook:recipes cookbook:hominy_bread url https://en.wikibooks.org/wiki/Cookbook:Hominy_Bread cookbook:hominy_chili label "hominy chili" cookbook:hominy_grits difficulty 2 cookbook:hominy_grits label "grits" cookbook:hominy_grits label "hominy grits" cookbook:hominy_grits name "Hominy Grits" cookbook:hominy_grits recipeCategory category:american_recipes cookbook:hominy_grits recipeCategory category:boiled_recipes cookbook:hominy_grits recipeCategory category:breakfast_recipes cookbook:hominy_grits recipeCategory category:corn_recipes cookbook:hominy_grits recipeCategory category:easy_recipes cookbook:hominy_grits recipeCategory category:hominy_recipes cookbook:hominy_grits recipeCategory category:native_american_recipes cookbook:hominy_grits recipeCategory category:recipes_with_metric_units cookbook:hominy_grits recipeCategory category:side_dish_recipes cookbook:hominy_grits recipeCategory category:vegetarian_recipes cookbook:hominy_grits recipeCuisine cookbook:cuisine_of_the_united_states cookbook:hominy_grits recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hominy_grits recipeCuisine cookbook:native_american_cuisine cookbook:hominy_grits recipeCuisine cookbook:new_england_cuisine cookbook:hominy_grits recipeEquipment cookbook:saucepan cookbook:hominy_grits recipeFoodstuff cookbook:brown_sugar cookbook:hominy_grits recipeFoodstuff cookbook:butter cookbook:hominy_grits recipeFoodstuff cookbook:hominy cookbook:hominy_grits recipeFoodstuff cookbook:honey cookbook:hominy_grits recipeFoodstuff cookbook:maple_syrup cookbook:hominy_grits recipeIngredient "1 cup hominy grits" cookbook:hominy_grits recipeIngredient "1 tablespoon butter" cookbook:hominy_grits recipeIngredient "1 tablespoon honey, brown sugar, or maple syrup (optional)" cookbook:hominy_grits recipeIngredient "5 cups water" cookbook:hominy_grits recipeInstructions ["Bring water to a rapid boil in a saucepan.","Gradually pour in the hominy grits and stir.","Reduce heat to low.","Add the butter and stir.","Cook for 20 minutes, or until the water is absorbed."] cookbook:hominy_grits recipeYield 8 cookbook:hominy_grits totalTime "30 minutes" cookbook:hominy_grits type cookbook:recipes cookbook:hominy_grits url https://en.wikibooks.org/wiki/Cookbook:Hominy_Grits cookbook:hominy label "hominy" cookbook:hominy label "nixtamal" cookbook:hominy name "Hominy" cookbook:hominy recipeCategory category:cereals cookbook:hominy_recipe label "hominy" cookbook:hominy_recipe label "recipe" cookbook:hominy_recipe name "Hominy recipe" cookbook:hominy_recipe recipeCategory category:boiled_recipes cookbook:hominy_recipe recipeCategory category:corn_recipes cookbook:hominy_recipe recipeCategory category:hominy_recipes cookbook:hominy_recipe recipeCategory category:side_dish_recipes cookbook:hominy_recipe recipeFoodstuff cookbook:corn cookbook:hominy_recipe recipeFoodstuff cookbook:salt cookbook:hominy_recipe recipeIngredient "1 qt. shelled corn" cookbook:hominy_recipe recipeIngredient "1 Tb. food grade lye" cookbook:hominy_recipe recipeIngredient "2 qt. water" cookbook:hominy_recipe recipeIngredient "3 tsp. salt" cookbook:hominy_recipe type cookbook:recipes cookbook:hominy_recipe url https://en.wikibooks.org/wiki/Cookbook:Hominy_recipe cookbook:hominy type cookbook:cereals cookbook:hominy type cookbook:ingredients cookbook:hominy url https://en.wikibooks.org/wiki/Cookbook:Hominy cookbook:honey_apple_glazed_pork difficulty 3 cookbook:honey_apple_glazed_pork label "honey apple glazed pork roast" cookbook:honey_apple_glazed_pork name "Honey Apple Glazed Pork" cookbook:honey_apple_glazed_pork recipeCategory category:american_recipes cookbook:honey_apple_glazed_pork recipeCategory category:apple_recipes cookbook:honey_apple_glazed_pork recipeCategory category:holiday_recipes cookbook:honey_apple_glazed_pork recipeCategory category:honey_recipes cookbook:honey_apple_glazed_pork recipeCategory category:inexpensive_recipes cookbook:honey_apple_glazed_pork recipeCategory category:medium_difficulty_recipes cookbook:honey_apple_glazed_pork recipeCategory category:pork_recipes cookbook:honey_apple_glazed_pork recipeCategory category:recipes_with_metric_units cookbook:honey_apple_glazed_pork recipeCategory category:roasted_recipes cookbook:honey_apple_glazed_pork recipeCategory category:spice_mix_recipes cookbook:honey_apple_glazed_pork recipeCookingTechnique cookbook:baking cookbook:honey_apple_glazed_pork recipeCuisine cookbook:cuisine_of_the_united_states cookbook:honey_apple_glazed_pork recipeCuisine cookbook:louisiana_creole_cuisine cookbook:honey_apple_glazed_pork recipeCuisine cookbook:new_england_cuisine cookbook:honey_apple_glazed_pork recipeEquipment cookbook:aluminium_foil cookbook:honey_apple_glazed_pork recipeEquipment cookbook:oven cookbook:honey_apple_glazed_pork recipeEquipment cookbook:pots_and_pans cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:applesauce cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:cinnamon cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:cooking_spray cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:flour cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:green_bean cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:honey cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:mustard cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:nutmeg cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:pepper cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:pork cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:sage cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:salt cookbook:honey_apple_glazed_pork recipeFoodstuff cookbook:sweet_potato cookbook:honey_apple_glazed_pork recipeIngredient "¼ teaspoon black pepper" cookbook:honey_apple_glazed_pork recipeIngredient "½ teaspoon dried sage leaves" cookbook:honey_apple_glazed_pork recipeIngredient "¼ teaspoon ground cinnamon" cookbook:honey_apple_glazed_pork recipeIngredient "¼ teaspoon ground nutmeg" cookbook:honey_apple_glazed_pork recipeIngredient "1½ tablespoons flour" cookbook:honey_apple_glazed_pork recipeIngredient "1 cup applesauce" cookbook:honey_apple_glazed_pork recipeIngredient "1 teaspoon ground mustard" cookbook:honey_apple_glazed_pork recipeIngredient "1 teaspoon salt" cookbook:honey_apple_glazed_pork recipeIngredient "3 pound (about 1.5 kg) pork butt roast" cookbook:honey_apple_glazed_pork recipeIngredient "⅓ cup honey" cookbook:honey_apple_glazed_pork recipeInstructions ["Preheat oven to 325\u00b0F (about 165\u00b0C).","Mix together first five ingredients as a rub.","Apply rub to pork roast and set aside.","Line a roasting pan with foil and spray with cooking spray.","Place roast in pan and bake for 30 minutes.","Mix together applesauce, cinnamon, honey, and nutmeg as a glaze.","Remove roast from oven and spread with glaze.","Return glazed roast to oven and bake until 165\u00b0F (74\u00b0C) internal temperature, about 50-60 minutes."] cookbook:honey_apple_glazed_pork recipeNotes "* Good with sweet potatoes and green beans. " cookbook:honey_apple_glazed_pork recipeYield 6 cookbook:honey_apple_glazed_pork totalTime "2 hours" cookbook:honey_apple_glazed_pork type cookbook:recipes cookbook:honey_apple_glazed_pork url https://en.wikibooks.org/wiki/Cookbook:Honey_Apple_Glazed_Pork cookbook:honey_apple_marinade name "Honey Apple Marinade" cookbook:honey_apple_marinade recipeCategory category:marinade_recipes cookbook:honey_apple_marinade recipeIngredient "1/2 tsp freshly ground black pepper" cookbook:honey_apple_marinade recipeIngredient "1/2 tsp salt" cookbook:honey_apple_marinade recipeIngredient "1/4 cup apple cider vinegar" cookbook:honey_apple_marinade recipeIngredient "1/4 cup honey" cookbook:honey_apple_marinade recipeIngredient "1 cup apple cider" cookbook:honey_apple_marinade recipeIngredient "2 tbs smoked paprika" cookbook:honey_apple_marinade recipeInstructions ["Mix everything together. Keep refrigerated for up to 3 weeks.<\/text>"] cookbook:honey_apple_marinade type cookbook:recipes cookbook:honey_apple_marinade url https://en.wikibooks.org/wiki/Cookbook:Honey_Apple_Marinade cookbook:honey_bbq_hot_wings name "Honey BBQ Hot Wings" cookbook:honey_bbq_hot_wings recipeCategory category:appetizer_recipes cookbook:honey_bbq_hot_wings recipeCategory category:barbecue_sauce_recipes cookbook:honey_bbq_hot_wings recipeCategory category:chicken_wing_recipes cookbook:honey_bbq_hot_wings recipeCategory category:deep_fried_recipes cookbook:honey_bbq_hot_wings recipeCategory category:main_course_recipes cookbook:honey_bbq_hot_wings recipeCategory category:recipes_with_metric_units cookbook:honey_bbq_hot_wings recipeCategory category:side_dish_recipes cookbook:honey_bbq_hot_wings recipeIngredient "1/2 cup tomato paste" cookbook:honey_bbq_hot_wings recipeIngredient "24 chicken wingettes" cookbook:honey_bbq_hot_wings recipeIngredient "2 Tbsp cider vinegar" cookbook:honey_bbq_hot_wings recipeIngredient "2 Tbsp honey" cookbook:honey_bbq_hot_wings recipeIngredient "2 Tbsp hot sauce" cookbook:honey_bbq_hot_wings recipeIngredient "Oil for deep frying" cookbook:honey_bbq_hot_wings recipeIngredient "Salt and black pepper" cookbook:honey_bbq_hot_wings recipeInstructions ["Sprinkle wings with salt and black pepper.","Heat oil to 350\u00b0F (175C).","Fry wings in batches 11-12 minutes. Drain on a cooling rack.","Combine liquid ingredients except for oil.","Bring to a boil over medium high heat until reduced to 10 Tbsp.","Remove from heat and let rest for 5 minutes.","Toss wings with sauce; serve warm."] cookbook:honey_bbq_hot_wings type cookbook:recipes cookbook:honey_bbq_hot_wings url https://en.wikibooks.org/wiki/Cookbook:Honey_BBQ_Hot_Wings cookbook:honey_bourbon_marinade name "Honey Bourbon Marinade" cookbook:honey_bourbon_marinade recipeCategory category:marinade_recipes cookbook:honey_bourbon_marinade recipeIngredient "1/4 cup bourbon" cookbook:honey_bourbon_marinade recipeIngredient "1/4 cup honey" cookbook:honey_bourbon_marinade recipeIngredient "1 tbsp freshly ground black pepper" cookbook:honey_bourbon_marinade recipeIngredient "1 tbsp salt" cookbook:honey_bourbon_marinade recipeIngredient "2 tbsp Worcestershire sauce" cookbook:honey_bourbon_marinade recipeIngredient "3 tbsp cider vinegar" cookbook:honey_bourbon_marinade recipeInstructions ["Combine all ingredients in a mason jar or a gallon size zip-top bag. Refrigerate for up to 2 weeks.<\/text>"] cookbook:honey_bourbon_marinade type cookbook:recipes cookbook:honey_bourbon_marinade url https://en.wikibooks.org/wiki/Cookbook:Honey_Bourbon_Marinade cookbook:honey_garlic_chicken label "honey garlic chicken" cookbook:honey_garlic_chicken name "Honey Garlic Chicken" cookbook:honey_garlic_chicken recipeCategory category:chicken_recipes cookbook:honey_garlic_chicken recipeCategory category:honey_recipes cookbook:honey_garlic_chicken recipeCategory category:main_course_recipes cookbook:honey_garlic_chicken recipeCategory category:pan_fried_recipes cookbook:honey_garlic_chicken recipeFoodstuff cookbook:chicken cookbook:honey_garlic_chicken recipeFoodstuff cookbook:garlic cookbook:honey_garlic_chicken recipeFoodstuff cookbook:honey cookbook:honey_garlic_chicken recipeFoodstuff cookbook:olive_oil cookbook:honey_garlic_chicken recipeIngredient "Garlic" cookbook:honey_garlic_chicken recipeIngredient "Honey" cookbook:honey_garlic_chicken recipeIngredient "Olive oil" cookbook:honey_garlic_chicken recipeIngredient "Two chicken breasts" cookbook:honey_garlic_chicken recipeInstructions ["Chop two boneless chicken breasts into small pieces","Coat frying pan with a thin layer of olive oil","Toss chicken pieces into frying pan","Cover the chicken (in the frying pan) with honey","Chop up about 1\/4 - 1\/2 clove of garlic (quantity really depends on your taste)","Toss garlic in frying pan","Heat on stove at medium heat (level 4 out of 6 maximum). Be patient! it sometimes takes more than 30 minutes for the honey\/oil mixture to thicken. You will notice the chicken will cook and the liquid will get darker and thicker. Don't let it go on too long or the sauce can burn."] cookbook:honey_garlic_chicken type cookbook:recipes cookbook:honey_garlic_chicken url https://en.wikibooks.org/wiki/Cookbook:Honey_Garlic_Chicken cookbook:honey_gingerbread difficulty 2 cookbook:honey_gingerbread label "honey gingerbread" cookbook:honey_gingerbread name "Honey Gingerbread" cookbook:honey_gingerbread recipeCategory category:baking_recipes cookbook:honey_gingerbread recipeCategory category:cake_recipes cookbook:honey_gingerbread recipeCategory category:easy_recipes cookbook:honey_gingerbread recipeCategory category:honey_recipes cookbook:honey_gingerbread recipeCategory category:recipes_with_images cookbook:honey_gingerbread recipeCategory category:recipes_with_metric_units cookbook:honey_gingerbread recipeCookingTechnique cookbook:baking cookbook:honey_gingerbread recipeFoodstuff cookbook:baking_soda cookbook:honey_gingerbread recipeFoodstuff cookbook:butter cookbook:honey_gingerbread recipeFoodstuff cookbook:cinnamon cookbook:honey_gingerbread recipeFoodstuff cookbook:clove cookbook:honey_gingerbread recipeFoodstuff cookbook:egg cookbook:honey_gingerbread recipeFoodstuff cookbook:flour cookbook:honey_gingerbread recipeFoodstuff cookbook:honey cookbook:honey_gingerbread recipeFoodstuff cookbook:powdered_sugar cookbook:honey_gingerbread recipeIngredient "125g butter" cookbook:honey_gingerbread recipeIngredient "190g powdered sugar" cookbook:honey_gingerbread recipeIngredient "1 tablespoon honey" cookbook:honey_gingerbread recipeIngredient "1 teaspoon baking soda" cookbook:honey_gingerbread recipeIngredient "1 teaspoon cinnamon" cookbook:honey_gingerbread recipeIngredient "3 eggs" cookbook:honey_gingerbread recipeIngredient "4 clove" cookbook:honey_gingerbread recipeIngredient "500g smooth flour" cookbook:honey_gingerbread recipeInstructions ["Combine all ingredients in a bowl except one egg and mix until a smooth dough is obtained.","Put the last egg in a cup or small bowl and mix it.","Divide the dough into five or six portions. Take one portion and roll it flat, about 3mm thick. Molds are useful for shaping - cut some nice forms and put them on a baking tin.","When the tin is full, take the mixed egg and glaze top of every cake.","Bake at 180\u00b0C for a few minutes, until the cakes have a light brown colour.","Repeat with other dough portions.","Mix the egg white and sugar. You may need to add more sugar if the mixture is not firm enough.","If you do not have accessories needed to "paint" on cakes you can use a plastic bag - just cut off a corner of the bag to make a small hole, about 1mm in diameter. Put the icing mixture in the bag, seal or roll closed the top opening, and squeeze the icing out of the small hole.",""Paint" or ice the cakes."] cookbook:honey_gingerbread recipeYield unknown serving amount cookbook:honey_gingerbread totalTime "from 1 hour - depends on decoration" cookbook:honey_gingerbread type cookbook:recipes cookbook:honey_gingerbread url https://en.wikibooks.org/wiki/Cookbook:Honey_Gingerbread cookbook:honey label "honey" cookbook:honey_lime_chicken_wings name "Honey Lime Chicken Wings" cookbook:honey_lime_chicken_wings recipeCategory category:appetizer_recipes cookbook:honey_lime_chicken_wings recipeCategory category:chicken_wing_recipes cookbook:honey_lime_chicken_wings recipeCategory category:deep_fried_recipes cookbook:honey_lime_chicken_wings recipeCategory category:honey_recipes cookbook:honey_lime_chicken_wings recipeCategory category:lime_recipes cookbook:honey_lime_chicken_wings recipeCategory category:main_course_recipes cookbook:honey_lime_chicken_wings recipeIngredient "1/2 cup freshly squeezed lime juice" cookbook:honey_lime_chicken_wings recipeIngredient "1/4 cup chipotle hot sauce" cookbook:honey_lime_chicken_wings recipeIngredient "32 chicken wingettes" cookbook:honey_lime_chicken_wings recipeIngredient "3 eggs, beaten" cookbook:honey_lime_chicken_wings recipeIngredient "3 Tbsp honey" cookbook:honey_lime_chicken_wings recipeIngredient "4-5 drops red food coloring" cookbook:honey_lime_chicken_wings recipeIngredient "5 cloves garlic, smashed and minced" cookbook:honey_lime_chicken_wings recipeIngredient "Cornmeal" cookbook:honey_lime_chicken_wings recipeIngredient "Oil for deep frying" cookbook:honey_lime_chicken_wings recipeIngredient "Poultry Shake" cookbook:honey_lime_chicken_wings recipeInstructions ["Dip chicken in beaten eggs. Season liberally with Shake.","Dredge chicken in cornmeal. Let rest 2-3 minutes.","Fry in batches at 350\u00b0F (175C) for 11-12 minutes. Drain on a cooling rack.","Meanwhile, combine remaining ingredients in a large nonreactive bowl. Add wings and toss to coat. Serve warm."] cookbook:honey_lime_chicken_wings type cookbook:recipes cookbook:honey_lime_chicken_wings url https://en.wikibooks.org/wiki/Cookbook:Honey_Lime_Chicken_Wings cookbook:honey_lime_pork_loin name "Honey Lime Pork Loin" cookbook:honey_lime_pork_loin recipeCategory category:honey_recipes cookbook:honey_lime_pork_loin recipeCategory category:lime_recipes cookbook:honey_lime_pork_loin recipeCategory category:main_course_recipes cookbook:honey_lime_pork_loin recipeCategory category:pork_recipes cookbook:honey_lime_pork_loin recipeCategory category:recipes_with_metric_units cookbook:honey_lime_pork_loin recipeCategory category:roasted_recipes cookbook:honey_lime_pork_loin recipeIngredient "1/4 cup red wine" cookbook:honey_lime_pork_loin recipeIngredient "1 boneless pork loin roast" cookbook:honey_lime_pork_loin recipeIngredient "1 cup chicken broth" cookbook:honey_lime_pork_loin recipeIngredient "1 tsp black pepper" cookbook:honey_lime_pork_loin recipeIngredient "1 tsp cayenne pepper" cookbook:honey_lime_pork_loin recipeIngredient "1 tsp garlic powder" cookbook:honey_lime_pork_loin recipeIngredient "1 tsp salt" cookbook:honey_lime_pork_loin recipeIngredient "2 tbsp AP flour" cookbook:honey_lime_pork_loin recipeIngredient "2 Tbsp brown sugar" cookbook:honey_lime_pork_loin recipeIngredient "2 tbsp butter" cookbook:honey_lime_pork_loin recipeIngredient "2 tbsp honey" cookbook:honey_lime_pork_loin recipeIngredient "2 tbsp olive oil" cookbook:honey_lime_pork_loin recipeIngredient "2 tbsp Worcestershire sauce" cookbook:honey_lime_pork_loin recipeIngredient "Juice of one lime" cookbook:honey_lime_pork_loin recipeInstructions ["Heat oil in a large saut\u00e9 pan over high heat. Add roast and cook until thoroughly browned on all sides.","Remove from pan and keep warm. Add broth and deglaze pan, stirring to remove browned bits.","Place roast in a greased roasting pan and rub with seasonings.","Reduce chicken broth by 1\/2.","Combine chicken broth with wine and Worcestershire sauce and pour over pork.","Insert a probe thermometer that can go into the oven in the roast and bake at 275\u00b0F (135C) until internal temperature reaches 145\u00b0F (63C). Keep warm.","Place cooking liquid in the refrigerator until fat has solidified. Skim.","Stir in honey and lime juice. Set aside.","Melt butter over medium heat in a large sauce pan. Whisk in flour and cook, stirring constantly until light blonde color is achieved.","Add cooking liquid mixture to the pan and bring to a boil until reduced by 1\/3.","Rewarm pork, if needed. Slice and serve with sauce."] cookbook:honey_lime_pork_loin type cookbook:recipes cookbook:honey_lime_pork_loin url https://en.wikibooks.org/wiki/Cookbook:Honey_Lime_Pork_Loin cookbook:honey_mustard_salad_dressing difficulty 2 cookbook:honey_mustard_salad_dressing label "honey mustard salad dressing" cookbook:honey_mustard_salad_dressing name "Honey Mustard Salad Dressing" cookbook:honey_mustard_salad_dressing recipeCategory category:easy_recipes cookbook:honey_mustard_salad_dressing recipeCategory category:salad_dressing_recipes cookbook:honey_mustard_salad_dressing recipeFoodstuff cookbook:dijon_mustard cookbook:honey_mustard_salad_dressing recipeFoodstuff cookbook:honey cookbook:honey_mustard_salad_dressing recipeFoodstuff cookbook:lemon cookbook:honey_mustard_salad_dressing recipeFoodstuff cookbook:pepper cookbook:honey_mustard_salad_dressing recipeFoodstuff cookbook:safflower_oil cookbook:honey_mustard_salad_dressing recipeFoodstuff cookbook:salt cookbook:honey_mustard_salad_dressing recipeIngredient "¾ cup 250 mL safflower oil" cookbook:honey_mustard_salad_dressing recipeIngredient "½ teaspoon (7.5 mL) freshly ground black pepper" cookbook:honey_mustard_salad_dressing recipeIngredient "½ teaspoon (7.5 mL) salt" cookbook:honey_mustard_salad_dressing recipeIngredient "1 tablespoon (15 mL) Dijon-style mustard" cookbook:honey_mustard_salad_dressing recipeIngredient "2 tablespoons (30 mL) honey" cookbook:honey_mustard_salad_dressing recipeIngredient "3 tablespoons (45 mL) lemon juice" cookbook:honey_mustard_salad_dressing recipeInstructions ["Combine the mustard, honey, lemon juice, salt and pepper.","Gradually whisk the safflower oil into the mixture to form a creamy dressing."] cookbook:honey_mustard_salad_dressing recipeNotes "*When whisking in a bowl on the counter, put a towel under it to keep it from spinning around. " cookbook:honey_mustard_salad_dressing recipeYield 1.5 cups cookbook:honey_mustard_salad_dressing totalTime "15 minutes" cookbook:honey_mustard_salad_dressing type cookbook:recipes cookbook:honey_mustard_salad_dressing url https://en.wikibooks.org/wiki/Cookbook:Honey_Mustard_Salad_Dressing cookbook:honey_mustard_salmon label "honey mustard salmon" cookbook:honey_mustard_salmon name "Honey Mustard Salmon" cookbook:honey_mustard_salmon recipeCategory category:baked_recipes cookbook:honey_mustard_salmon recipeCategory category:honey_recipes cookbook:honey_mustard_salmon recipeCategory category:main_course_recipes cookbook:honey_mustard_salmon recipeCategory category:mustard_recipes cookbook:honey_mustard_salmon recipeCategory category:salmon_recipes cookbook:honey_mustard_salmon recipeCookingTechnique cookbook:broiling cookbook:honey_mustard_salmon recipeFoodstuff cookbook:honey cookbook:honey_mustard_salmon recipeFoodstuff cookbook:mustard cookbook:honey_mustard_salmon recipeFoodstuff cookbook:salmon cookbook:honey_mustard_salmon recipeIngredient "1 salmon fillet (whatever size you like)" cookbook:honey_mustard_salmon recipeIngredient "2 parts coarse grained mustard" cookbook:honey_mustard_salmon recipeIngredient "3 parts honey" cookbook:honey_mustard_salmon recipeInstructions ["Preheat oven to 350\u00b0F\/180\u00b0C.","Wash and pat dry the salmon fillet.","Remove the pin bones (if there are any).","Cut salmon into portions (if desired).","Mix honey and mustard, adjust mixture to taste.","Spread mixture over salmon (and under) generously.","Cook in oven on top rack for approx. 15 to 18 minutes (depending on how you like your salmon cooked).","Finish under broiler for 2 to 3 minutes, but remove before glaze starts to char."] cookbook:honey_mustard_salmon type cookbook:recipes cookbook:honey_mustard_salmon url https://en.wikibooks.org/wiki/Cookbook:Honey_Mustard_Salmon cookbook:honey name "Honey" cookbook:honey-peppered_salmon difficulty 2 cookbook:honey-peppered_salmon name "Honey-Peppered Salmon" cookbook:honey-peppered_salmon recipeCategory category:american_recipes cookbook:honey-peppered_salmon recipeCategory category:baked_recipes cookbook:honey-peppered_salmon recipeCategory category:easy_recipes cookbook:honey-peppered_salmon recipeCategory category:fish_recipes cookbook:honey-peppered_salmon recipeCategory category:honey_recipes cookbook:honey-peppered_salmon recipeCategory category:main_course_recipes cookbook:honey-peppered_salmon recipeCategory category:marinade_recipes cookbook:honey-peppered_salmon recipeCategory category:salmon_recipes cookbook:honey-peppered_salmon recipeCookingTechnique cookbook:baking cookbook:honey-peppered_salmon recipeCookingTechnique cookbook:marinating cookbook:honey-peppered_salmon recipeCuisine cookbook:cuisine_of_the_united_states cookbook:honey-peppered_salmon recipeCuisine cookbook:louisiana_creole_cuisine cookbook:honey-peppered_salmon recipeCuisine cookbook:new_england_cuisine cookbook:honey-peppered_salmon recipeFoodstuff cookbook:cayenne_pepper cookbook:honey-peppered_salmon recipeFoodstuff cookbook:coriander cookbook:honey-peppered_salmon recipeFoodstuff cookbook:dijon_mustard cookbook:honey-peppered_salmon recipeFoodstuff cookbook:garlic cookbook:honey-peppered_salmon recipeFoodstuff cookbook:honey cookbook:honey-peppered_salmon recipeFoodstuff cookbook:lemon_juice cookbook:honey-peppered_salmon recipeFoodstuff cookbook:olive_oil cookbook:honey-peppered_salmon recipeFoodstuff cookbook:salmon cookbook:honey-peppered_salmon recipeFoodstuff cookbook:salt cookbook:honey-peppered_salmon recipeIngredient "¼ cup olive oil" cookbook:honey-peppered_salmon recipeIngredient "½ teaspoon ground coriander" cookbook:honey-peppered_salmon recipeIngredient "1 tablespoon honey" cookbook:honey-peppered_salmon recipeIngredient "2 tablespoons Dijon mustard" cookbook:honey-peppered_salmon recipeIngredient "2 tablespoons fresh lemon juice" cookbook:honey-peppered_salmon recipeIngredient "2 teaspoon cayenne" cookbook:honey-peppered_salmon recipeIngredient "3 cloves garlic, minced" cookbook:honey-peppered_salmon recipeIngredient "4 (6-ounce) (170 g) center-cut salmon fillets" cookbook:honey-peppered_salmon recipeIngredient "salt, to taste" cookbook:honey-peppered_salmon recipeInstructions ["In a shallow dish, combine oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt.","Mix well.","Add salmon and let marinate at room temperature for 30 minutes.","Preheat oven to 350\u00b0F (175C).","Grease a baking dish.","Remove salmon from marinade and place in a prepared dish.","Bake for 10 to 12 minutes or until desired "doneness"."] cookbook:honey-peppered_salmon recipeYield 4 cookbook:honey-peppered_salmon totalTime "1 hour" cookbook:honey-peppered_salmon type cookbook:recipes cookbook:honey-peppered_salmon url https://en.wikibooks.org/wiki/Cookbook:Honey-Peppered_Salmon cookbook:honey recipeCategory category:basic_foodstuffs cookbook:honey recipeCategory category:featured_ingredients cookbook:honey recipeCategory category:honey cookbook:honey recipeCategory category:sweeteners cookbook:honey_taffy difficulty 2 cookbook:honey_taffy label "honey taffy" cookbook:honey_taffy name "Honey Taffy" cookbook:honey_taffy recipeCategory category:confection_recipes cookbook:honey_taffy recipeCategory category:easy_recipes cookbook:honey_taffy recipeCategory category:honey_recipes cookbook:honey_taffy recipeEquipment cookbook:saucepan cookbook:honey_taffy recipeEquipment cookbook:silpat cookbook:honey_taffy recipeFoodstuff cookbook:butter cookbook:honey_taffy recipeFoodstuff cookbook:corn_syrup cookbook:honey_taffy recipeFoodstuff cookbook:honey cookbook:honey_taffy recipeFoodstuff cookbook:salt cookbook:honey_taffy recipeFoodstuff cookbook:sugar cookbook:honey_taffy recipeFoodstuff cookbook:water cookbook:honey_taffy recipeIngredient "1/2 tsp salt" cookbook:honey_taffy recipeIngredient "1 cup liquid honey, any variety" cookbook:honey_taffy recipeIngredient "2 cups sugar" cookbook:honey_taffy recipeIngredient "2 tablespoons butter" cookbook:honey_taffy recipeIngredient "2 tablespoons cornstarch" cookbook:honey_taffy recipeIngredient "3/4 cup water" cookbook:honey_taffy recipeInstructions ["In a 3 or 4 quart heavy-bottomed saucepan combine the sugar, salt and cornstarch until uniform.","Using a wooden or metal spoon, stir in the honey and the water. Place the saucepan over medium-high heat and continually stir until all the sugar dissolves.","Continue to stir the mixture until the mixture begins to boil. Once boiling begins, let the solution cook undisturbed until it reaches 270&deg;F\/132&deg;C also known as the soft crack stage. Add the butter.","Remove the hot mixture from heat and pour onto a greased, lipped cookie sheet, a greased marble slab, or a silicone mat, such as a Silpat.","When taffy is cool enough to handle with greased cleaned hands, gather the taffy and continually stretch, fold and recombine it until it lightens in color and gains a satiny gloss. This step is best accomplished with a friend. This step requires 10 to 15 minutes of constant pulling.","Once taffy has been properly pulled, roll into 1\/2 inch ropes and cut into 1 inch long pieces with a knife or greased scissors. Once all the taffy is cut, wrap in small squares of waxed paper and twist the ends."] cookbook:honey_taffy recipeNotes "*Be extremely careful around the boiling solution, as it gets extremely hot and sticks like tar. *Use a wooden or metal spoon for this recipe, as most plastic spoons will melt or deform. A wooden spoon is best because a metal spoon will get very hot in the sugar syrup. *You can add extra flavoring or coloring to the taffy if you mix it in at the same time as the butter. *If you don\u2019t like honey, or don\u2019t want to use a lot of it, you can substitute corn syrup for equal parts of the missing honey. *If you want some extra reward for extra effort, try making two batches with different colors and\/or flavors at once, and twisting or braiding the taffy ropes before cutting to make interesting combinations. *If you don't have cornstarch, you can use 1 tsp. of vinegar instead to help prevent recrystallization. " cookbook:honey_taffy recipeYield ~50 pieces cookbook:honey_taffy totalTime "1+ hours" cookbook:honey_taffy type cookbook:recipes cookbook:honey_taffy url https://en.wikibooks.org/wiki/Cookbook:Honey_Taffy cookbook:honey_teriyaki_spareribs name "Honey Teriyaki Spareribs" cookbook:honey_teriyaki_spareribs recipeCategory category:braised_recipes cookbook:honey_teriyaki_spareribs recipeCategory category:honey_recipes cookbook:honey_teriyaki_spareribs recipeCategory category:main_course_recipes cookbook:honey_teriyaki_spareribs recipeCategory category:pork_recipes cookbook:honey_teriyaki_spareribs recipeIngredient "1/3 cup soy sauce" cookbook:honey_teriyaki_spareribs recipeIngredient "1/4 cup honey" cookbook:honey_teriyaki_spareribs recipeIngredient "1 slab pork spareribs" cookbook:honey_teriyaki_spareribs recipeIngredient "2 tbsp mirin" cookbook:honey_teriyaki_spareribs recipeIngredient "2 tbsp orange marmalade" cookbook:honey_teriyaki_spareribs recipeIngredient "2 tsp rice wine vinegar" cookbook:honey_teriyaki_spareribs recipeIngredient "Grill Seasoning for Chops, as needed" cookbook:honey_teriyaki_spareribs recipeInstructions ["Shake Seasoning on ribs and gently massage into meat. Refrigerate for at least 1 hour.","Combine remaining ingredients. Refrigerate until needed.","Place ribs into a large foil pouch. Pour in soy mixture and tilt to evenly distribute. Tightly crimp.","Bake at 250\u00b0 for 5 hours.","Snip foil pouch over a large saucepan to release liquid. Degrease and bring liquid to a boil over high heat for 5 minutes.","Brush generously on one side of ribs and either grill glaze side down over high heat or place glaze side up under a preheated broiler until nicely browned.","Slice into 1-rib portions and toss with some of the remaining soy mixture. Serve."] cookbook:honey_teriyaki_spareribs type cookbook:recipes cookbook:honey_teriyaki_spareribs url https://en.wikibooks.org/wiki/Cookbook:Honey_Teriyaki_Spareribs cookbook:honey type cookbook:basic_foodstuffs cookbook:honey type cookbook:featured_ingredients cookbook:honey type cookbook:ingredients cookbook:honey type cookbook:sweeteners cookbook:honey url https://en.wikibooks.org/wiki/Cookbook:Honey cookbook:hongshao_rou difficulty 3 cookbook:hongshao_rou label "hongshao rou" cookbook:hongshao_rou name "Hongshao Rou" cookbook:hongshao_rou recipeCategory category:chinese_recipes cookbook:hongshao_rou recipeCategory category:medium_difficulty_recipes cookbook:hongshao_rou recipeCategory category:pork_recipes cookbook:hongshao_rou recipeCuisine cookbook:cuisine_of_china cookbook:hongshao_rou recipeIngredient "1 tbsp minced ginger" cookbook:hongshao_rou recipeIngredient "2 tbsp dark soy sauce" cookbook:hongshao_rou recipeIngredient "2 tbsp white sugar" cookbook:hongshao_rou recipeIngredient "350 ml pork or chicken stock" cookbook:hongshao_rou recipeIngredient "3 star anise" cookbook:hongshao_rou recipeIngredient "3 tbsp vegetable oil" cookbook:hongshao_rou recipeIngredient "4 small spring onions, sliced" cookbook:hongshao_rou recipeIngredient "50 ml Shaoxing rice wine" cookbook:hongshao_rou recipeIngredient "700g pork belly, cubed" cookbook:hongshao_rou recipeInstructions ["In a medium saucepan, over high heat, heat the oil and sugar together until the sugar melts and turns brown.","Add the cubed pork to the sugar and oil and brown all over.","Reduce the heat, add the stock, ginger, star anise, soy sauce, Shaoxing wine to the pan.","Cover tightly and simmer for 40 minutes, stirring occasionally to prevent it burning at the bottom.","Remove the lid and add the spring onions.","Boil the sauce off until only a thick, dark gravy is left.","The dish may be served now, but if possible, refrigerate for a day to allow the flavours to develop.","Serve with rice, garnish with sliced spring onion.","Add 500g sliced tripe. If the tripe was frozen, boil vigorously for about 40 mins until tender and not chewy. If fresh tripe is used (highly recommended) this is not required. Add to the pan about halfway through the simmering.","Add 250g beef tendon, cut into small cubes. Boil vigorously for about 40 mins until translucent and not too chewy. Add this to the pan about halfway through the simmering."] cookbook:hongshao_rou recipeYield 4 servings cookbook:hongshao_rou totalTime "prep: ~15 minutes, cooking: 1 hour" cookbook:hongshao_rou type cookbook:recipes cookbook:hongshao_rou url https://en.wikibooks.org/wiki/Cookbook:Hongshao_Rou cookbook:hoop_cheese label "hoop cheese" cookbook:hopper label "hoppers" cookbook:hoppin_john difficulty 3 cookbook:hoppin_john name "Hoppin John" cookbook:hoppin_john recipeCategory category:american_recipes cookbook:hoppin_john recipeCategory category:bacon_recipes cookbook:hoppin_john recipeCategory category:boiled_recipes cookbook:hoppin_john recipeCategory category:inexpensive_recipes cookbook:hoppin_john recipeCategory category:medium_difficulty_recipes cookbook:hoppin_john recipeCategory category:pea_recipes cookbook:hoppin_john recipeCategory category:rice_recipes cookbook:hoppin_john recipeCategory category:side_dish_recipes cookbook:hoppin_john recipeCookingTechnique cookbook:dice cookbook:hoppin_john recipeCookingTechnique cookbook:sautéing cookbook:hoppin_john recipeCookingTechnique cookbook:simmering cookbook:hoppin_john recipeCuisine cookbook:cuisine_of_the_united_states cookbook:hoppin_john recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hoppin_john recipeCuisine cookbook:new_england_cuisine cookbook:hoppin_john recipeEquipment cookbook:dutch_oven cookbook:hoppin_john recipeFoodstuff cookbook:bacon cookbook:hoppin_john recipeFoodstuff cookbook:bell_pepper cookbook:hoppin_john recipeFoodstuff cookbook:celery cookbook:hoppin_john recipeFoodstuff cookbook:jalapeño cookbook:hoppin_john recipeFoodstuff cookbook:onion cookbook:hoppin_john recipeFoodstuff cookbook:water cookbook:hoppin_john recipeIngredient "½ cup diced bell pepper" cookbook:hoppin_john recipeIngredient "½ cup diced celery" cookbook:hoppin_john recipeIngredient "1 medium onion, diced" cookbook:hoppin_john recipeIngredient "2 packs long grain rice (3-4 cups cooked)" cookbook:hoppin_john recipeIngredient "3 cans black-eyed peas" cookbook:hoppin_john recipeIngredient "3 jalapeños, seeded and diced (about ½ cup)" cookbook:hoppin_john recipeIngredient "4½ cups water" cookbook:hoppin_john recipeIngredient "6 slices bacon" cookbook:hoppin_john recipeInstructions ["Dice bacon, brown in large Dutch oven, remove bacon, and reserve 2 tablespoons of grease in pan.","Add onion, celery, and bell pepper, and saut\u00e9 5 minutes.","Add rice and seasoning packet, water, and black-eyed peas; cover and simmer 25 minutes.","Add bacon and jalape\u00f1os, cover and heat 5 to 10 minutes more."] cookbook:hoppin_john recipeYield 8 cookbook:hoppin_john totalTime "1 hour" cookbook:hoppin_john type cookbook:recipes cookbook:hoppin_john url https://en.wikibooks.org/wiki/Cookbook:Hoppin_John cookbook:hop_shoot label "hop shoot" cookbook:hop_shoot name "Hop Shoot" cookbook:hop_shoot type cookbook:ingredients cookbook:hop_shoot type cookbook:vegetable cookbook:hop_shoot url https://en.wikibooks.org/wiki/Cookbook:Hop_Shoot cookbook:horchata_de_chufas label "horchata de chufas" cookbook:horchata label "agua de horchata" cookbook:horchata label "horchata" cookbook:horchata name "Agua de horchata" cookbook:horchata name "Horchata" cookbook:horchata recipeCategory category:beverage_recipes cookbook:horchata recipeCategory category:mexican_recipes cookbook:horchata recipeCategory category:rice_recipes cookbook:horchata recipeCuisine cookbook:cuisine_of_jalisco cookbook:horchata recipeCuisine cookbook:cuisine_of_mexico cookbook:horchata recipeCuisine cookbook:cuisine_of_yucatan cookbook:horchata recipeIngredient "12 cups hot water" cookbook:horchata recipeIngredient "15 slivers lime peel, 2 inches in length" cookbook:horchata recipeIngredient "1 lb. almonds, blanched" cookbook:horchata recipeIngredient "1 lb. rice" cookbook:horchata recipeIngredient "20 cups cold water" cookbook:horchata recipeIngredient "5 cups sugar" cookbook:horchata recipeIngredient "5 ea. cinnamon sticks, 1 inch in length" cookbook:horchata recipeInstructions ["Soaking the rice and almonds.","# Thoroughly pulverize the rice in a blender.","# Transfer to a medium size bowl and add the almonds, cinnamon stick and lime peel.","# Stir in 12 cups of hot water.","# Cover and let stand at least 6 hours or overnight.","Blending and straining.","#Place the mixture in the blender and blend for 3 to 4 minutes, until it no longer feels gritty.","# Add 10 cups cold water and blend until combined.","# Strain using a chinois or strainer lined with cheesecloth a little at a time.","Finishing the horchata.","# Add 10 cups of cold water and stir in enough sugar to sweeten the drink to taste.","# If the consistency is too thick, add additional water.","# Cover and refrigerate. Stir before pouring."] cookbook:horchata type cookbook:recipes cookbook:horchata url https://en.wikibooks.org/wiki/Cookbook:Agua_de_horchata cookbook:horchata url https://en.wikibooks.org/wiki/Cookbook:Horchata cookbook:horned_melon name "African horned melon" cookbook:horned_melon name "Horned melon" cookbook:horned_melon name "Horned Melon" cookbook:horned_melon name "Kiwano melon" cookbook:horned_melon name "Kiwano Melon" cookbook:horned_melon type cookbook:fruits cookbook:horned_melon type cookbook:ingredients cookbook:horned_melon url https://en.wikibooks.org/wiki/Cookbook:African_horned_melon cookbook:horned_melon url https://en.wikibooks.org/wiki/Cookbook:Horned_melon cookbook:horned_melon url https://en.wikibooks.org/wiki/Cookbook:Horned_Melon cookbook:horned_melon url https://en.wikibooks.org/wiki/Cookbook:Kiwano_melon cookbook:horned_melon url https://en.wikibooks.org/wiki/Cookbook:Kiwano_Melon cookbook:hornickels'_glazed_onion_canapes label "hornickels' glazed onion canapes" cookbook:hornickels'_glazed_onion_canapes name "Hornickels' Glazed Onion Canapes" cookbook:hornickels'_glazed_onion_canapes recipeCategory category:american_recipes cookbook:hornickels'_glazed_onion_canapes recipeCategory category:appetizer_recipes cookbook:hornickels'_glazed_onion_canapes recipeCategory category:honey_recipes cookbook:hornickels'_glazed_onion_canapes recipeCategory category:onion_recipes cookbook:hornickels'_glazed_onion_canapes recipeCategory category:pan_fried_recipes cookbook:hornickels\'_glazed_onion_canapes recipeCategory category:recipes_without_cooking_time cookbook:hornickels'_glazed_onion_canapes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:hornickels'_glazed_onion_canapes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hornickels'_glazed_onion_canapes recipeCuisine cookbook:new_england_cuisine cookbook:hornickels'_glazed_onion_canapes recipeFoodstuff cookbook:brown_sugar cookbook:hornickels'_glazed_onion_canapes recipeFoodstuff cookbook:butter cookbook:hornickels'_glazed_onion_canapes recipeFoodstuff cookbook:cracker cookbook:hornickels'_glazed_onion_canapes recipeFoodstuff cookbook:honey cookbook:hornickels'_glazed_onion_canapes recipeFoodstuff cookbook:margarine cookbook:hornickels'_glazed_onion_canapes recipeFoodstuff cookbook:onion cookbook:hornickels'_glazed_onion_canapes recipeFoodstuff cookbook:sour_cream cookbook:hornickels'_glazed_onion_canapes recipeIngredient "1/2 cup butter or margarine" cookbook:hornickels'_glazed_onion_canapes recipeIngredient "1 onion" cookbook:hornickels'_glazed_onion_canapes recipeIngredient "1 tablespoon of honey" cookbook:hornickels'_glazed_onion_canapes recipeIngredient "2 teaspoons brown sugar" cookbook:hornickels'_glazed_onion_canapes recipeIngredient "8-10 crackers" cookbook:hornickels'_glazed_onion_canapes recipeIngredient "Sour cream" cookbook:hornickels'_glazed_onion_canapes recipeInstructions ["Prepare all ingredients by finely dicing the onion and melting half the butter in a small saucepan.","Turn the burner up to gas mark 5 or medium heat. Add the diced onions into the saucepan.","Slowly caramelize the onions, adding in the rest of the butter as needed to keep from burning.","Once caramelized, add the brown sugar and the honey. Combine thoroughly until all the onions are glazed.","Place onions attractively onto the crackers and finish with a small dollop of sour cream."] cookbook:hornickels'_glazed_onion_canapes recipeNotes "*Keep an eye on the onions, they burn easily. *All measurements are not exact, play around to see what you like. *Makes 8-10 canap\u00e9s. " cookbook:hornickels'_glazed_onion_canapes type cookbook:recipes cookbook:hornickels\'_glazed_onion_canapes type cookbook:recipes cookbook:hornickels'_glazed_onion_canapes url https://en.wikibooks.org/wiki/Cookbook:Hornickels'_Glazed_Onion_Canapes cookbook:horn_salt label "horn salt" cookbook:horn_salt name "Horn salt" cookbook:horn_salt name "Horn Salt" cookbook:horn_salt recipeCategory category:leavening_agents cookbook:horn_salt type cookbook:ingredients cookbook:horn_salt type cookbook:leavening_agents cookbook:horn_salt url https://en.wikibooks.org/wiki/Cookbook:Horn_salt cookbook:horn_salt url https://en.wikibooks.org/wiki/Cookbook:Horn_Salt cookbook:horoches label "horoches" cookbook:horse_chestnut label "horse chestnut" cookbook:horse label "horse" cookbook:horse name "Horse" cookbook:horseradish label "horseradish" cookbook:horseradish name "Horseradish" cookbook:horseradish type cookbook:ingredients cookbook:horseradish type cookbook:vegetable cookbook:horseradish url https://en.wikibooks.org/wiki/Cookbook:Horseradish cookbook:horse recipeCategory category:esoteric_meat_and_poultry cookbook:horse type cookbook:esoteric_meat_and_poultry cookbook:horse type cookbook:ingredients cookbook:horse type cookbook:meat_and_poultry cookbook:horse url https://en.wikibooks.org/wiki/Cookbook:Horse cookbook:hot_and_sour_soup difficulty 2 cookbook:hot_and_sour_soup label "hot and sour soup" cookbook:hot_and_sour_soup name "Hot and Sour Soup" cookbook:hot_and_sour_soup recipeCategory category:boiled_recipes cookbook:hot_and_sour_soup recipeCategory category:chicken_recipes cookbook:hot_and_sour_soup recipeCategory category:chinese_recipes cookbook:hot_and_sour_soup recipeCategory category:easy_recipes cookbook:hot_and_sour_soup recipeCategory category:mushroom_recipes cookbook:hot_and_sour_soup recipeCategory category:soup_recipes cookbook:hot_and_sour_soup recipeCategory category:vinegar_recipes cookbook:hot_and_sour_soup recipeCookingTechnique cookbook:julienne cookbook:hot_and_sour_soup recipeCuisine cookbook:cuisine_of_china cookbook:hot_and_sour_soup recipeFoodstuff cookbook:bamboo_shoot cookbook:hot_and_sour_soup recipeFoodstuff cookbook:chicken cookbook:hot_and_sour_soup recipeFoodstuff cookbook:cornstarch cookbook:hot_and_sour_soup recipeFoodstuff cookbook:egg cookbook:hot_and_sour_soup recipeFoodstuff cookbook:green_onion cookbook:hot_and_sour_soup recipeFoodstuff cookbook:mushroom cookbook:hot_and_sour_soup recipeFoodstuff cookbook:pepper cookbook:hot_and_sour_soup recipeFoodstuff cookbook:pork cookbook:hot_and_sour_soup recipeFoodstuff cookbook:sesame_oil cookbook:hot_and_sour_soup recipeFoodstuff cookbook:soy_sauce cookbook:hot_and_sour_soup recipeFoodstuff cookbook:stock cookbook:hot_and_sour_soup recipeFoodstuff cookbook:tofu cookbook:hot_and_sour_soup recipeFoodstuff cookbook:vinegar cookbook:hot_and_sour_soup recipeIngredient "1/2 cup canned bamboo shoots, julienned" cookbook:hot_and_sour_soup recipeIngredient "1/3 cup cooked shredded chicken or pork" cookbook:hot_and_sour_soup recipeIngredient "1/3 cup white vinegar" cookbook:hot_and_sour_soup recipeIngredient "1/3 teaspoon fresh ground black pepper" cookbook:hot_and_sour_soup recipeIngredient "1 egg, beaten" cookbook:hot_and_sour_soup recipeIngredient "3/4 cup mushrooms, diced" cookbook:hot_and_sour_soup recipeIngredient "3/4 tablespoon garlic chili sauce" cookbook:hot_and_sour_soup recipeIngredient "3/4 teaspoon toasted sesame oil" cookbook:hot_and_sour_soup recipeIngredient "3 green onion stalks, diced (including tops)" cookbook:hot_and_sour_soup recipeIngredient "3 tablespoons cornstarch and 2 tablespoons cold water" cookbook:hot_and_sour_soup recipeIngredient "4 1/2 oz block of tofu, cut into 1/4 inch dice" cookbook:hot_and_sour_soup recipeIngredient "4 1/2 tablespoons soy sauce" cookbook:hot_and_sour_soup recipeIngredient "6 cups of chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)" cookbook:hot_and_sour_soup recipeInstructions ["Bring chicken broth to a simmer in a 2-quart saucepan.","Add soy sauce, shredded meat, mushrooms and garlic chili sauce.","Simmer for five minutes.","Add black pepper, white vinegar, bamboo shoots, tofu.","Simmer for five minutes.","Combine three tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.","Simmer for five minutes until soup is thickened.","Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.","Wait 30 seconds.","Add green onions and sesame oil to soup. Stir well. Remove from heat.","Serve hot."] cookbook:hot_and_sour_soup recipeNotes "* Adjust vinegar, ground black pepper, garlic chili sauce and soy sauce to taste. American vinegar is much more acidic than its Chinese counterpart, so start with very little and add slowly. * Add or remove mushrooms, bamboo shoots, or tofu as needed. These three ingredients don't add much to the taste, mostly they add to the texture of the soup. " cookbook:hot_and_sour_soup recipeYield 4 persons cookbook:hot_and_sour_soup totalTime "15-20 minutes" cookbook:hot_and_sour_soup type cookbook:recipes cookbook:hot_and_sour_soup url https://en.wikibooks.org/wiki/Cookbook:Hot_and_Sour_Soup cookbook:hot_and_spicy_dip label "hot and spicy dip" cookbook:hot_and_spicy_dip name "Hot and Spicy Dip" cookbook:hot_and_spicy_dip recipeCategory category:american_recipes cookbook:hot_and_spicy_dip recipeCategory category:dip_recipes cookbook:hot_and_spicy_dip recipeCategory category:mayonnaise_recipes cookbook:hot_and_spicy_dip recipeCategory category:recipes_with_metric_units cookbook:hot_and_spicy_dip recipeCuisine cookbook:cuisine_of_the_united_states cookbook:hot_and_spicy_dip recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hot_and_spicy_dip recipeCuisine cookbook:new_england_cuisine cookbook:hot_and_spicy_dip recipeIngredient "1/2 tsp. cayenne pepper" cookbook:hot_and_spicy_dip recipeIngredient "1/2 tsp. salt" cookbook:hot_and_spicy_dip recipeIngredient "1/4 cup tomato ketchup" cookbook:hot_and_spicy_dip recipeIngredient "1 Tbs. lemon juice" cookbook:hot_and_spicy_dip recipeIngredient "1 Tbs. prepared horseradish" cookbook:hot_and_spicy_dip recipeIngredient "1 tsp. hot sauce, store bought" cookbook:hot_and_spicy_dip recipeIngredient "1 tsp. Worcestershire sauce" cookbook:hot_and_spicy_dip recipeIngredient "2 cups olive oil" cookbook:hot_and_spicy_dip recipeIngredient "2 eggs, OR" cookbook:hot_and_spicy_dip recipeIngredient "2 Tbs. chopped scallions" cookbook:hot_and_spicy_dip recipeIngredient "2 Tbs. sweet pickle relish or chutney" cookbook:hot_and_spicy_dip recipeIngredient "3 oz. egg substitute with lecithin" cookbook:hot_and_spicy_dip recipeIngredient "4 egg yolks, soft-boiled, OR" cookbook:hot_and_spicy_dip recipeInstructions ["Combine the eggs, lemon juice and salt in a blender. Mix briefly.","While motor is running, add oil in a slow, steady stream until the mixture has emulsified into a mayonnaise.","Transfer to a bowl and add the remaining ingredients.","Season with salt and pepper to taste."] cookbook:hot_and_spicy_dip type cookbook:recipes cookbook:hot_and_spicy_dip url https://en.wikibooks.org/wiki/Cookbook:Hot_and_Spicy_Dip cookbook:hot_chocolate label "hot chocolate" cookbook:hot_chocolate name "Hot Chocolate" cookbook:hot_chocolate recipeCategory category:beverage_recipes cookbook:hot_chocolate recipeCategory category:chocolate_recipes cookbook:hot_chocolate recipeCategory category:dairy_recipes cookbook:hot_chocolate recipeFoodstuff cookbook:milk cookbook:hot_chocolate recipeFoodstuff cookbook:water cookbook:hot_chocolate recipeFoodstuff cookbook:white_sugar cookbook:hot_chocolate recipeIngredient "1 cup milk (or water)" cookbook:hot_chocolate recipeIngredient "1 ts cocoa powder" cookbook:hot_chocolate recipeIngredient "1 ts sugar" cookbook:hot_chocolate recipeInstructions ["heat the milk\/water","while heating the milk\/water put the other ingredients in a mug and mix them very well. It would be better if you try to grind it a bit using the spoon.","fill half the mug with hot milk\/water and stir very well","add the remaining milk\/water to the mixture","enjoy!","Atrus123 Hot Mega-Chocolate Extravaganza","Orange Hot Chocolate","Hot Cocoa"] cookbook:hot_chocolate type cookbook:recipes cookbook:hot_chocolate url https://en.wikibooks.org/wiki/Cookbook:Hot_Chocolate cookbook:hot_cocoa label "hot cocoa" cookbook:hot_cocoa name "Grandma's Old Fashioned Hot Cocoa" cookbook:hot_cocoa name "Hot Cocoa" cookbook:hot_cocoa recipeCategory category:beverage_recipes cookbook:hot_cocoa recipeCategory category:chocolate_recipes cookbook:hot_cocoa recipeIngredient "1 teaspoon cocoa powder" cookbook:hot_cocoa recipeIngredient "4–5 tablespoons malted chocolate mix or Ovaltine (Ovomaltine), or dry malt extract<ref>Available from brewing supply stores or on-line.</ref>" cookbook:hot_cocoa recipeIngredient "{{Cups|1}} hot water" cookbook:hot_cocoa recipeInstructions ["Mix the Ovaltine and cocoa powder together.","Pound with a spoon until very fine, this will help eliminate the time of stirring.","Shake the Ovaltine and drinking powder for 10 seconds. This is called an instant hot chocolate mix.","Pour the mix into the water. Stir well. Top with whipped cream if desired and serve, sprinkled with cinnamon or chocolate powder, if desired.","1 tbs. of Hershey's Chocolate Mix","Add to the hot water, stir before adding the mix. (Thick version)"] cookbook:hot_cocoa recipeNotes "*Atrus123 Hot Mega-Chocolate Extravaganza *Orange Hot Chocolate *Hot Chocolate " cookbook:hot_cocoa type cookbook:recipes cookbook:hot_cocoa url https://en.wikibooks.org/wiki/Cookbook:Grandma's_Old_Fashioned_Hot_Cocoa cookbook:hot_cocoa url https://en.wikibooks.org/wiki/Cookbook:Hot_Cocoa cookbook:hot_cross_bun difficulty 3 cookbook:hot_cross_bun label "hot cross buns" cookbook:hot_cross_bun name "Hot cross bun" cookbook:hot_cross_bun name "Hot Cross Bun" cookbook:hot_cross_bun recipeCategory category:easter_recipes cookbook:hot_cross_bun recipeCategory category:medium_difficulty_recipes cookbook:hot_cross_bun recipeCategory category:recipes_with_metric_units cookbook:hot_cross_bun recipeCookingTechnique cookbook:beat cookbook:hot_cross_bun recipeFoodstuff cookbook:butter cookbook:hot_cross_bun recipeFoodstuff cookbook:cinnamon cookbook:hot_cross_bun recipeFoodstuff cookbook:currant cookbook:hot_cross_bun recipeFoodstuff cookbook:egg cookbook:hot_cross_bun recipeFoodstuff cookbook:flour cookbook:hot_cross_bun recipeFoodstuff cookbook:golden_syrup cookbook:hot_cross_bun recipeFoodstuff cookbook:milk cookbook:hot_cross_bun recipeFoodstuff cookbook:nutmeg cookbook:hot_cross_bun recipeFoodstuff cookbook:salt cookbook:hot_cross_bun recipeFoodstuff cookbook:sugar cookbook:hot_cross_bun recipeFoodstuff cookbook:water cookbook:hot_cross_bun recipeFoodstuff cookbook:yeast cookbook:hot_cross_bun recipeIngredient "1/3 cup (80 mL) sugar" cookbook:hot_cross_bun recipeIngredient "1/4 cup (60 mL) melted butter" cookbook:hot_cross_bun recipeIngredient "1/4 teaspoon (1.25 mL) cinnamon" cookbook:hot_cross_bun recipeIngredient "1/4 teaspoon (1.25 mL) nutmeg, grated" cookbook:hot_cross_bun recipeIngredient "1 cakes fresh yeast" cookbook:hot_cross_bun recipeIngredient "1 cup (240 mL) currants" cookbook:hot_cross_bun recipeIngredient "1 cup (240 mL) milk" cookbook:hot_cross_bun recipeIngredient "1 egg beaten" cookbook:hot_cross_bun recipeIngredient "1 tbsp golden syrup" cookbook:hot_cross_bun recipeIngredient "1 teaspoon (5 mL) salt" cookbook:hot_cross_bun recipeIngredient "2 tbsp plain flour" cookbook:hot_cross_bun recipeIngredient "3 cups (720 mL) all-purpose flour" cookbook:hot_cross_bun recipeIngredient "4 teaspoons (20 mL) water" cookbook:hot_cross_bun recipeIngredient "vegetable oil" cookbook:hot_cross_bun recipeInstructions ["Heat milk and water to lukewarm.","Crumble yeast. Mix with 1\/2 cup (120 mL) flour. Stir in tepid milk\/water and mix well.","Cover and set aside in warm place until yeast is active and frothing, about 10 - 15 minutes.","Mix remaining flour, sugar, salt, cinnamon and nutmeg.","Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.","Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.","Turn onto a floured surface and knead again.","Preheat oven to 375\u00b0 F (190\u00b0 C).","Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.","Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Cook in preheated 375\u00b0 F (190\u00b0 C) oven for 15 minutes or until golden brown.","Mix together flour, vegetable oil and Golden Syrup.","Remove buns from tray and glaze."] cookbook:hot_cross_bun recipeYield 12 buns cookbook:hot_cross_bun totalTime "1 hour" cookbook:hot_cross_bun type cookbook:recipes cookbook:hot_cross_bun url https://en.wikibooks.org/wiki/Cookbook:Hot_cross_bun cookbook:hot_cross_bun url https://en.wikibooks.org/wiki/Cookbook:Hot_Cross_Bun cookbook:hot_dog label "frankfurters" cookbook:hot_dog label "hot dog" cookbook:hot_dog label "hot dogs" cookbook:hot_dog name "Hot Dog" cookbook:hot_dog type cookbook:cookbook_stubs cookbook:hot_dog type cookbook:ingredients cookbook:hot_dog type cookbook:meat_and_poultry cookbook:hot_dog url https://en.wikibooks.org/wiki/Cookbook:Hot_Dog cookbook:hot_fudge difficulty 1 cookbook:hot_fudge label "hot fudge" cookbook:hot_fudge name "Hot Fudge" cookbook:hot_fudge recipeCategory category:chocolate_recipes cookbook:hot_fudge recipeCategory category:dessert_recipes cookbook:hot_fudge recipeCategory category:dessert_sauce_recipes cookbook:hot_fudge recipeCategory category:recipes_with_metric_units cookbook:hot_fudge recipeCategory category:very_easy_recipes cookbook:hot_fudge recipeFoodstuff cookbook:butter cookbook:hot_fudge recipeFoodstuff cookbook:chocolate cookbook:hot_fudge recipeFoodstuff cookbook:milk cookbook:hot_fudge recipeFoodstuff cookbook:salt cookbook:hot_fudge recipeFoodstuff cookbook:sugar cookbook:hot_fudge recipeFoodstuff cookbook:vanilla cookbook:hot_fudge recipeIngredient "1 1/2 cups (350g) sugar" cookbook:hot_fudge recipeIngredient "1 1/2 tablespoons cocoa" cookbook:hot_fudge recipeIngredient "1/2 cup (120ml) milk" cookbook:hot_fudge recipeIngredient "1/2 teaspoon vanilla" cookbook:hot_fudge recipeIngredient "3/4 tablespoon butter" cookbook:hot_fudge recipeIngredient "dash salt" cookbook:hot_fudge recipeInstructions ["Mix milk, sugar, cocoa and salt in a saucepan and bring to a full rolling boil.","Turn off heat and add butter and vanilla.","Let cool for a couple minutes, until butter is melted, then beat with a spoon and serve."] cookbook:hot_fudge recipeYield several cookbook:hot_fudge totalTime "5 minutes" cookbook:hot_fudge type cookbook:recipes cookbook:hot_fudge url https://en.wikibooks.org/wiki/Cookbook:Hot_Fudge cookbook:hot_milk_cake label "hot milk cake" cookbook:hot_milk_cake name "Hot milk cake" cookbook:hot_milk_cake name "Hot Milk Cake" cookbook:hot_milk_cake recipeCategory category:cake_recipes cookbook:hot_milk_cake recipeCategory category:recipes_with_metric_units cookbook:hot_milk_cake recipeFoodstuff cookbook:baking_powder cookbook:hot_milk_cake recipeFoodstuff cookbook:butter cookbook:hot_milk_cake recipeFoodstuff cookbook:cornstarch cookbook:hot_milk_cake recipeFoodstuff cookbook:egg cookbook:hot_milk_cake recipeFoodstuff cookbook:flour cookbook:hot_milk_cake recipeFoodstuff cookbook:milk cookbook:hot_milk_cake recipeFoodstuff cookbook:salt cookbook:hot_milk_cake recipeFoodstuff cookbook:strawberry cookbook:hot_milk_cake recipeFoodstuff cookbook:sugar cookbook:hot_milk_cake recipeFoodstuff cookbook:vanilla cookbook:hot_milk_cake recipeIngredient "1 c (240 ml) whole milk" cookbook:hot_milk_cake recipeIngredient "1 t (5 ml) vanilla extract" cookbook:hot_milk_cake recipeIngredient "2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups" cookbook:hot_milk_cake recipeIngredient "2 cups (480 ml) sugar" cookbook:hot_milk_cake recipeIngredient "2 tsp (10 ml) baking powder" cookbook:hot_milk_cake recipeIngredient "4 large eggs" cookbook:hot_milk_cake recipeIngredient "&#189; cup (120 ml) butter" cookbook:hot_milk_cake recipeIngredient "Pinch of salt" cookbook:hot_milk_cake recipeInstructions ["An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.","Heat together milk and butter until butter melts. Cool to just warm.","Add vanilla.","If you sift the flour, do so after measuring. Mix dry ingredients.","In a large bowl beat the eggs until lemon-colored &mdash; this could take 5-10 minutes.","Add sugar slowly, beating well.","Add the dry ingredients.","Add milk mixture very slowly, folding it in by hand toward the end.","Divide the batter into 2 greased and floured 9 inch (230 mm) round cake pans.","Bake about 30 minutes at 350 \u00b0F (175 \u00b0C).","Cool on racks for 10 minutes (you may need to run a knife around the edge first) then turn out to cool.","Frost with mocha icing, other icing, or with strawberries."] cookbook:hot_milk_cake type cookbook:recipes cookbook:hot_milk_cake url https://en.wikibooks.org/wiki/Cookbook:Hot_milk_cake cookbook:hot_milk_cake url https://en.wikibooks.org/wiki/Cookbook:Hot_Milk_Cake cookbook:hot_peach_drink difficulty 1 cookbook:hot_peach_drink name "Hot Peach Drink" cookbook:hot_peach_drink recipeCategory category:american_recipes cookbook:hot_peach_drink recipeCategory category:beverage_recipes cookbook:hot_peach_drink recipeCategory category:camping_recipes cookbook:hot_peach_drink recipeCategory category:vegetarian_recipes cookbook:hot_peach_drink recipeCategory category:very_easy_recipes cookbook:hot_peach_drink recipeCookingTechnique cookbook:boiling cookbook:hot_peach_drink recipeCuisine cookbook:cuisine_of_the_united_states cookbook:hot_peach_drink recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hot_peach_drink recipeCuisine cookbook:new_england_cuisine cookbook:hot_peach_drink recipeEquipment cookbook:dutch_oven cookbook:hot_peach_drink recipeFoodstuff cookbook:brown_sugar cookbook:hot_peach_drink recipeFoodstuff cookbook:cinnamon cookbook:hot_peach_drink recipeFoodstuff cookbook:peach cookbook:hot_peach_drink recipeIngredient "¼ cup packed brown sugar" cookbook:hot_peach_drink recipeIngredient "½ cup peach schnapps (optional)" cookbook:hot_peach_drink recipeIngredient "1 bottle (40 ounces) pure peach drink" cookbook:hot_peach_drink recipeIngredient "2 cinnamon sticks" cookbook:hot_peach_drink recipeIngredient "Cinnamon sticks for garnish (optional)" cookbook:hot_peach_drink recipeInstructions ["Combine juice, brown sugar, cinnamon sticks, and margarine in a Dutch Oven.","Heat to boil.","Remove from heat.","Discard cinnamon sticks.","Add schnapps, if desired.","Garnish with additional cinnamon sticks, if desired."] cookbook:hot_peach_drink recipeYield 6 cookbook:hot_peach_drink totalTime "15 minutes" cookbook:hot_peach_drink type cookbook:recipes cookbook:hot_peach_drink url https://en.wikibooks.org/wiki/Cookbook:Hot_Peach_Drink cookbook:hot_pepper_sauce label "cayenne pepper sauce" cookbook:hot_pepper_sauce label "chili sauce" cookbook:hot_pepper_sauce label "hot pepper sauce" cookbook:hot_pepper_sauce label "hot sauce" cookbook:hot_pepper_sauce label "west indian hot pepper sauce" cookbook:hot_pepper_sauce name "Hot Pepper Sauce" cookbook:hot_pepper_sauce recipeCategory category:boiled_recipes cookbook:hot_pepper_sauce recipeCategory category:caribbean_recipes cookbook:hot_pepper_sauce recipeCategory category:chile_recipes cookbook:hot_pepper_sauce recipeCategory category:sauce_recipes cookbook:hot_pepper_sauce recipeCuisine cookbook:caribbean_cuisines cookbook:hot_pepper_sauce recipeIngredient "16 whole habaneros (seeds and all)" cookbook:hot_pepper_sauce recipeIngredient "1 clove garlic" cookbook:hot_pepper_sauce recipeIngredient "1 oz onion" cookbook:hot_pepper_sauce recipeIngredient "2 tsp sugar" cookbook:hot_pepper_sauce recipeIngredient "4 Tbsp white malt vinegar (or white wine vinegar)" cookbook:hot_pepper_sauce recipeInstructions ["Blend all ingredients to whatever consistency you desire. I like to leave it still quite rough for adding during cooking and smoother for a table sauce.","Heat to boiling and simmer for 15-20 minutes.","Spoon the cooked sauce into a preheated preserve jar and seal.","Leave the jar in a cool, dark place for one month (at least) to develop a good flavour."] cookbook:hot_pepper_sauce type cookbook:recipes cookbook:hot_pepper_sauce url https://en.wikibooks.org/wiki/Cookbook:Hot_Pepper_Sauce cookbook:hot_sauce label "chili sauce" cookbook:hot_sauce label "chilli sauce" cookbook:hot_sauce label "hot sauce" cookbook:hot_sauce name "Hot Sauce" cookbook:hot_sauce recipeCategory category:chile_recipes cookbook:hot_sauce recipeCategory category:mexican_recipes cookbook:hot_sauce recipeCategory category:sauce_recipes cookbook:hot_sauce recipeCuisine cookbook:cuisine_of_jalisco cookbook:hot_sauce recipeCuisine cookbook:cuisine_of_mexico cookbook:hot_sauce recipeCuisine cookbook:cuisine_of_yucatan cookbook:hot_sauce recipeEquipment cookbook:blender cookbook:hot_sauce recipeFoodstuff cookbook:garlic cookbook:hot_sauce recipeFoodstuff cookbook:habanero cookbook:hot_sauce recipeFoodstuff cookbook:honey cookbook:hot_sauce recipeFoodstuff cookbook:lime cookbook:hot_sauce recipeFoodstuff cookbook:salt cookbook:hot_sauce recipeFoodstuff cookbook:vinegar cookbook:hot_sauce recipeIngredient "10 or so habanero peppers, de-stemmed" cookbook:hot_sauce recipeIngredient "1 to 5 cloves of garlic, depending on size and taste" cookbook:hot_sauce recipeIngredient "a squirt or three of honey" cookbook:hot_sauce recipeIngredient "lime juice (fresh, frozen, cocktail... you decide.)" cookbook:hot_sauce recipeIngredient "salt" cookbook:hot_sauce recipeIngredient "vinegar (any kind will do... apple, balsamic, red wine)" cookbook:hot_sauce recipeInstructions ["Mix all ingredients except peppers and honey in blender until you think you've got enough liquid. It doesn't matter how much of anything you use&mdash;just throw it all in. As a general rule though, your total liquid volume should be about the size of 3 or 4 peppers. It is important though, that you make sure it covers up to the middle of the blades your blender.","Pulse until smooth.","Add habaneros and pulse more, until they're fairly chopped up, still chunky.","Add a squirt or three of honey, and blend for about 30 seconds.","Salsa"] cookbook:hot_sauce type cookbook:recipes cookbook:hot_sauce url https://en.wikibooks.org/wiki/Cookbook:Hot_Sauce cookbook:hot_water_crust_pastry name "Hot water crust pastry" cookbook:hot_water_crust_pastry name "Hot Water Crust Pastry" cookbook:hot_water_crust_pastry recipeCategory category:english_recipes cookbook:hot_water_crust_pastry recipeCategory category:pastry_recipes cookbook:hot_water_crust_pastry recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:hot_water_crust_pastry recipeEquipment cookbook:saucepan cookbook:hot_water_crust_pastry recipeFoodstuff cookbook:egg cookbook:hot_water_crust_pastry recipeFoodstuff cookbook:flour cookbook:hot_water_crust_pastry recipeFoodstuff cookbook:lard cookbook:hot_water_crust_pastry recipeFoodstuff cookbook:salt cookbook:hot_water_crust_pastry recipeFoodstuff cookbook:water cookbook:hot_water_crust_pastry recipeIngredient "170g (6 oz) flour" cookbook:hot_water_crust_pastry recipeIngredient "170ml (6 fl oz) water" cookbook:hot_water_crust_pastry recipeIngredient "85g (3 oz) lard" cookbook:hot_water_crust_pastry recipeIngredient "pinch salt" cookbook:hot_water_crust_pastry recipeInstructions ["Sift the flour and salt into a bowl. Make a well in the centre.","Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.","Pour the mixture into the centre of the flour.","Working very quickly, mix with a wooden spoon.","Knead with hands to produce a smooth dough.","This pastry must be used while still warm; otherwise it will become brittle and hard to mould."] cookbook:hot_water_crust_pastry recipeNotes "* Sometimes an egg yolk is added to the flour and salt mixture. * To shape the dough for a small pie, the bottom of a jam jar works well. " cookbook:hot_water_crust_pastry type cookbook:recipes cookbook:hot_water_crust_pastry url https://en.wikibooks.org/wiki/Cookbook:Hot_water_crust_pastry cookbook:hot_water_crust_pastry url https://en.wikibooks.org/wiki/Cookbook:Hot_Water_Crust_Pastry cookbook:hot_wing_dip name "Hot Wing Dip" cookbook:hot_wing_dip recipeCategory category:dairy_recipes cookbook:hot_wing_dip recipeCategory category:dip_recipes cookbook:hot_wing_dip recipeCategory category:sauce_recipes cookbook:hot_wing_dip recipeIngredient "1/2 cup sour cream" cookbook:hot_wing_dip recipeIngredient "1/2 tbsp minced garlic" cookbook:hot_wing_dip recipeIngredient "1 cup crumbled blue cheese" cookbook:hot_wing_dip recipeIngredient "1 recipe Hot Wings or Buffalo Wings" cookbook:hot_wing_dip recipeIngredient "1 tbsp salt" cookbook:hot_wing_dip recipeIngredient "2 tbsp cayenne pepper" cookbook:hot_wing_dip recipeIngredient "Celery sticks" cookbook:hot_wing_dip recipeInstructions ["Combine cheese, cayenne, sour cream, garlic, and salt in a serving bowl.","Serve with celery and hot wings\/Buffalo Wings."] cookbook:hot_wing_dip type cookbook:recipes cookbook:hot_wing_dip url https://en.wikibooks.org/wiki/Cookbook:Hot_Wing_Dip cookbook:hot_wings label "hot wings" cookbook:hot_wings name "Hot Wings" cookbook:hot_wings recipeCategory category:appetizer_recipes cookbook:hot_wings recipeCategory category:chicken_wing_recipes cookbook:hot_wings recipeCategory category:deep_fried_recipes cookbook:hot_wings recipeCategory category:garlic_recipes cookbook:hot_wings recipeCategory category:main_course_recipes cookbook:hot_wings recipeCategory category:recipes_with_metric_units cookbook:hot_wings recipeFoodstuff cookbook:butter cookbook:hot_wings recipeFoodstuff cookbook:chicken cookbook:hot_wings recipeFoodstuff cookbook:garlic cookbook:hot_wings recipeFoodstuff cookbook:salt cookbook:hot_wings recipeFoodstuff cookbook:soy_sauce cookbook:hot_wings recipeIngredient "12 whole chicken wings, tip removed and cut in half" cookbook:hot_wings recipeIngredient "1 tbsp black pepper" cookbook:hot_wings recipeIngredient "1 tbsp seasoned salt" cookbook:hot_wings recipeIngredient "2 tsp soy sauce" cookbook:hot_wings recipeIngredient "3 cloves garlic, minced" cookbook:hot_wings recipeIngredient "3 oz. (85g) butter, melted" cookbook:hot_wings recipeIngredient "3 oz. (85g) hot sauce" cookbook:hot_wings recipeIngredient "Oil for deep frying" cookbook:hot_wings recipeInstructions ["Combine liquid ingredients except for oil in a large stainless steel bowl.","Preheat oil to 350\u00b0F (180\u00b0C).","Combine seasonings and wings and fry in batches in oil for 11 minutes. Drain on a rack. DO NOT use paper towels. They will make it greasy.","Toss with sauce and serve warm."] cookbook:hot_wings type cookbook:recipes cookbook:hot_wings url https://en.wikibooks.org/wiki/Cookbook:Hot_Wings cookbook:household_cyclopedia_sauces label "household cyclopedia sauces" cookbook:household_cyclopedia_sauces name "Household Cyclopedia Sauces" cookbook:household_cyclopedia_sauces recipeCategory category:sauce_recipes cookbook:household_cyclopedia_sauces type cookbook:recipes cookbook:household_cyclopedia_sauces url https://en.wikibooks.org/wiki/Cookbook:Household_Cyclopedia_Sauces cookbook:how_to_cook_oysters label "oysters" cookbook:how_to_cook_oysters name "How to cook oysters" cookbook:how_to_cook_oysters name "How to Cook Oysters" cookbook:how_to_cook_oysters recipeCategory category:oyster_recipes cookbook:how_to_cook_oysters type cookbook:recipes cookbook:how_to_cook_oysters url https://en.wikibooks.org/wiki/Cookbook:How_to_cook_oysters cookbook:how_to_cook_oysters url https://en.wikibooks.org/wiki/Cookbook:How_to_Cook_Oysters cookbook:how_to_cook_pasta label "pasta the italian way" cookbook:how_to_cook_pasta name "How to cook pasta" cookbook:how_to_cook_pasta name "How to Cook Pasta" cookbook:how_to_cook_pasta recipeCategory category:pasta_recipes cookbook:how_to_cook_pasta type cookbook:recipes cookbook:how_to_cook_pasta url https://en.wikibooks.org/wiki/Cookbook:How_to_cook_pasta cookbook:how_to_cook_pasta url https://en.wikibooks.org/wiki/Cookbook:How_to_Cook_Pasta cookbook:how_to_make_a_great_burger name "How to Make a Great Burger" cookbook:how_to_make_a_great_burger type cookbook:recipes cookbook:how_to_make_a_great_burger url https://en.wikibooks.org/wiki/Cookbook:How_to_Make_a_Great_Burger cookbook:how_to_read_a_recipe label "how to read a recipe" cookbook:how_to_read_a_recipe name "How to read a recipe" cookbook:how_to_read_a_recipe name "How to Read a Recipe" cookbook:how_to_read_a_recipe url https://en.wikibooks.org/wiki/Cookbook:How_to_read_a_recipe cookbook:how_to_read_a_recipe url https://en.wikibooks.org/wiki/Cookbook:How_to_Read_a_Recipe cookbook:huacatay label "huacatay" cookbook:huacatay name "Huacatay" cookbook:huacatay name "Peruvian black mint" cookbook:huacatay type cookbook:ingredients cookbook:huacatay type cookbook:spices_and_herbs cookbook:huacatay url https://en.wikibooks.org/wiki/Cookbook:Huacatay cookbook:huacatay url https://en.wikibooks.org/wiki/Cookbook:Peruvian_black_mint cookbook:huai-yang_cuisine label "huai-yang cuisine" cookbook:hubei_cuisine label "hubei cuisine" cookbook:huckleberry label "huckleberry" cookbook:huevos_divorciados difficulty 3 cookbook:huevos_divorciados label "huevos divorciados" cookbook:huevos_divorciados name "Huevos divorciados" cookbook:huevos_divorciados name "Huevos Divorciados" cookbook:huevos_divorciados recipeCategory category:egg_recipes cookbook:huevos_divorciados recipeCategory category:medium_difficulty_recipes cookbook:huevos_divorciados recipeCategory category:mexican_recipes cookbook:huevos_divorciados recipeCuisine cookbook:cuisine_of_jalisco cookbook:huevos_divorciados recipeCuisine cookbook:cuisine_of_mexico cookbook:huevos_divorciados recipeCuisine cookbook:cuisine_of_yucatan cookbook:huevos_divorciados recipeFoodstuff cookbook:cilantro cookbook:huevos_divorciados recipeFoodstuff cookbook:corn_oil cookbook:huevos_divorciados recipeFoodstuff cookbook:egg cookbook:huevos_divorciados recipeFoodstuff cookbook:garlic cookbook:huevos_divorciados recipeFoodstuff cookbook:jalapeño cookbook:huevos_divorciados recipeFoodstuff cookbook:onion cookbook:huevos_divorciados recipeFoodstuff cookbook:pepper cookbook:huevos_divorciados recipeFoodstuff cookbook:salt cookbook:huevos_divorciados recipeFoodstuff cookbook:tomatillo cookbook:huevos_divorciados recipeFoodstuff cookbook:tomato cookbook:huevos_divorciados recipeFoodstuff cookbook:vegetable_oil cookbook:huevos_divorciados recipeFoodstuff cookbook:water cookbook:huevos_divorciados recipeIngredient "1 (1-inch) wedge of a large white onion" cookbook:huevos_divorciados recipeIngredient "1/4 to 1/2 cup water" cookbook:huevos_divorciados recipeIngredient "2 cloves garlic" cookbook:huevos_divorciados recipeIngredient "2 fresh jalapeños" cookbook:huevos_divorciados recipeIngredient "2 tsp salt" cookbook:huevos_divorciados recipeIngredient "3 Tbsp chopped fresh cilantro" cookbook:huevos_divorciados recipeIngredient "4 to 8 Tbsp corn or vegetable oil" cookbook:huevos_divorciados recipeIngredient "8 (6- to 7-inch) corn tortillas" cookbook:huevos_divorciados recipeIngredient "8 large eggs" cookbook:huevos_divorciados recipeIngredient "8 ounces fresh tomatillos, rinsed, husks discarded" cookbook:huevos_divorciados recipeIngredient "8 ounces plum tomatoes" cookbook:huevos_divorciados recipeIngredient "Ground black pepper" cookbook:huevos_divorciados recipeYield 4 cookbook:huevos_divorciados totalTime "prep: 15 minutes, cooking: 45 minutes" cookbook:huevos_divorciados type cookbook:recipes cookbook:huevos_divorciados url https://en.wikibooks.org/wiki/Cookbook:Huevos_divorciados cookbook:huevos_divorciados url https://en.wikibooks.org/wiki/Cookbook:Huevos_Divorciados cookbook:huevos_motuleños label "huevos motuleños" cookbook:huevos_rancheros label "huevos rancheros" cookbook:huevos_rancheros name "Huevos Rancheros" cookbook:huevos_rancheros recipeCategory category:breakfast_recipes cookbook:huevos_rancheros recipeCategory category:egg_recipes cookbook:huevos_rancheros recipeCategory category:mexican_recipes cookbook:huevos_rancheros recipeCategory category:pan_fried_recipes cookbook:huevos_rancheros recipeCategory category:recipes_with_images cookbook:huevos_rancheros recipeCategory category:recipes_with_metric_units cookbook:huevos_rancheros recipeCategory category:tex-mex_recipes cookbook:huevos_rancheros recipeCategory category:tortilla_recipes cookbook:huevos_rancheros recipeCookingTechnique cookbook:sautéing cookbook:huevos_rancheros recipeCuisine cookbook:cuisine_of_jalisco cookbook:huevos_rancheros recipeCuisine cookbook:cuisine_of_mexico cookbook:huevos_rancheros recipeCuisine cookbook:cuisine_of_yucatan cookbook:huevos_rancheros recipeEquipment cookbook:frying_pan cookbook:huevos_rancheros recipeFoodstuff cookbook:avocado cookbook:huevos_rancheros recipeFoodstuff cookbook:chiles cookbook:huevos_rancheros recipeFoodstuff cookbook:chili_powder cookbook:huevos_rancheros recipeFoodstuff cookbook:cilantro cookbook:huevos_rancheros recipeFoodstuff cookbook:egg cookbook:huevos_rancheros recipeFoodstuff cookbook:garlic cookbook:huevos_rancheros recipeFoodstuff cookbook:monterey_jack_cheese cookbook:huevos_rancheros recipeFoodstuff cookbook:onion cookbook:huevos_rancheros recipeFoodstuff cookbook:parsley cookbook:huevos_rancheros recipeFoodstuff cookbook:potato cookbook:huevos_rancheros recipeFoodstuff cookbook:sugar cookbook:huevos_rancheros recipeFoodstuff cookbook:tomato cookbook:huevos_rancheros recipeFoodstuff cookbook:tortilla cookbook:huevos_rancheros recipeFoodstuff cookbook:vegetable_oil cookbook:huevos_rancheros recipeIngredient "1/2 teaspoon sugar <ref>Optional depending on the acidity of the tomatoes</ref>" cookbook:huevos_rancheros recipeIngredient "1 clove garlic, finely chopped (optional)" cookbook:huevos_rancheros recipeIngredient "1 medium onion, chopped" cookbook:huevos_rancheros recipeIngredient "1 pinch chili powder" cookbook:huevos_rancheros recipeIngredient "1 tablespoon cilantro or parsley, finely chopped (optional)" cookbook:huevos_rancheros recipeIngredient "2 corn tortillas" cookbook:huevos_rancheros recipeIngredient "2 eggs" cookbook:huevos_rancheros recipeIngredient "3 tablespoons (45ml) vegetable oil" cookbook:huevos_rancheros recipeIngredient "4 plum tomatoes, peeled, seeded and chopped" cookbook:huevos_rancheros recipeIngredient "chopped chili peppers, to taste" cookbook:huevos_rancheros recipeIngredient "salt and pepper, to taste" cookbook:huevos_rancheros recipeInstructions ["To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and saut\u00e9 until softened but not brown, 4 or 5 minutes.","Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.","Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.","In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.","If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce."] cookbook:huevos_rancheros recipeNotes "*Add sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes. *Scramble the eggs instead of frying them. *Quick and simple method is to scramble eggs and add salsa to taste. " cookbook:huevos_rancheros type cookbook:recipes cookbook:huevos_rancheros url https://en.wikibooks.org/wiki/Cookbook:Huevos_Rancheros cookbook:huevos_uxmal label "huevos uxmal" cookbook:hui_cuisine label "hui cuisine" cookbook:hummus_(greek) difficulty 3 cookbook:hummus_(greek) label "greek-style hummus" cookbook:hummus_(greek) label "hummus" cookbook:hummus_(greek) name "Hummus (Greek)" cookbook:hummus_(greek) name "Hummus II" cookbook:hummus_(greek) recipeCategory category:bean_recipes cookbook:hummus_(greek) recipeCategory category:boiled_recipes cookbook:hummus_(greek) recipeCategory category:breakfast_recipes cookbook:hummus_(greek) recipeCategory category:chickpea_recipes cookbook:hummus_(greek) recipeCategory category:featured_recipes cookbook:hummus_(greek) recipeCategory category:garlic_recipes cookbook:hummus_(greek) recipeCategory category:gluten-free_recipes cookbook:hummus_(greek) recipeCategory category:greek_recipes cookbook:hummus_(greek) recipeCategory category:mediterranean_recipes cookbook:hummus_(greek) recipeCategory category:medium_difficulty_recipes cookbook:hummus_(greek) recipeCategory category:recipes_with_images cookbook:hummus_(greek) recipeCategory category:side_dish_recipes cookbook:hummus_(greek) recipeCategory category:tahini_recipes cookbook:hummus_(greek) recipeCategory category:vegan_recipes cookbook:hummus_(greek) recipeCookingTechnique cookbook:purée cookbook:hummus_(greek) recipeCuisine cookbook:cuisine_of_greece cookbook:hummus_(greek) recipeCuisine cookbook:vegan_cuisine cookbook:hummus_(greek) recipeEquipment cookbook:food_processor cookbook:hummus_(greek) recipeFoodstuff cookbook:chickpea cookbook:hummus_(greek) recipeFoodstuff cookbook:garlic cookbook:hummus_(greek) recipeFoodstuff cookbook:lemon_juice cookbook:hummus_(greek) recipeFoodstuff cookbook:oil_and_fat cookbook:hummus_(greek) recipeFoodstuff cookbook:olive_oil cookbook:hummus_(greek) recipeFoodstuff cookbook:pepper cookbook:hummus_(greek) recipeFoodstuff cookbook:salt cookbook:hummus_(greek) recipeFoodstuff cookbook:tahini cookbook:hummus_(greek) recipeIngredient "¾ cup (175 g) freshly squeezed lemon juice" cookbook:hummus_(greek) recipeIngredient "¾ cup (175 g) tahini (ground sesame seeds)" cookbook:hummus_(greek) recipeIngredient "½ cup extra virgin olive oil" cookbook:hummus_(greek) recipeIngredient "½ t freshly ground black pepper" cookbook:hummus_(greek) recipeIngredient "12 cloves of garlic (peeled and roughly chopped)" cookbook:hummus_(greek) recipeIngredient "1 T cooking oil" cookbook:hummus_(greek) recipeIngredient "1 T salt" cookbook:hummus_(greek) recipeIngredient "3 cups raw dried chickpeas (or skip the soaking and cooking steps, and use 7 cups of drained tinned/canned chickpeas)" cookbook:hummus_(greek) recipeIngredient "9 cups water (twice)" cookbook:hummus_(greek) recipeIngredient "approximately ¾ cup (175 g) chickpea cooking liquid" cookbook:hummus_(greek) recipeInstructions ["Soak the chickpeas in water overnight, then drain.","Gently simmer the chickpeas with the next lot of water (generously salted) and the tablespoon of oil until very soft, but still whole (about 3 hours, or 10 minutes + cooling time if using a pressure cooker).","Drain the chickpeas, and reserve a few cups of the cooking liquid (you will need it later).","Rinse the chickpeas with plenty of cold water, while doing so, gently rub them between your hands to release the skins, they should float away with the rinsing water. After several changes of water, and removing a majority of the skins, drain the chickpeas again.","Using a food processor (or other means), mix the lemon juice with the tahini.","Pur\u00e9e (or mash) the chickpeas in batches, using the lemon juice and tahini mixture, the olive oil, and the cooking liquid as required to maintain the desired consistency (add the garlic to the batch with the olive oil, and process until smooth).","In a large bowl, using a spoon, mix the salt and pepper into the other blended ingredients (add additional cooking liquid, if still too thick)."] cookbook:hummus_(greek) recipeNotes "* 1-2 tablespoons of asafoetida (hing) can be used to substitute for the garlic, which may otherwise be omitted. * Use Baking Soda while soaking the chickpeas to take away its gas generating effect. * Use a pot that will hold several times the volume of the chickpeas and the water for cooking the chickpeas, because they will foam (the tablespoon of oil minimises that, however). * Use olive oil instead of the reserved cooking liquid to thin the hummus; it's nicer, but not as good for you. Alternatively, mix in a tablespoon of olive oil into a serving before eating. * It's particularly good when eaten with sliced French stick (bread), and it is traditionally eaten with [http:\/\/en.wikipedia.org\/wiki\/Pita pita] bread. It is also a nutritionally sound alternative to most other dips. * Hummus freezes really well, so consider making a double batch, and then freezing most of it in containers small enough to hold two servings (they can be defrosted overnight in the refrigerator, as needed). * Hummus is NOT a traditional Greek dish - It derives from Cyprus and the Middle East. Please regard as a tourist dish. * Chickpeas in the traditional Greek cuisine (at least in Attica and Cyclades) are usually eaten only as soup. " cookbook:hummus_(greek) recipeYield 16 of 150 cookbook:g each cookbook:hummus_(greek) totalTime "1-24 hours" cookbook:hummus_(greek) type cookbook:recipes cookbook:hummus_(greek) url https://en.wikibooks.org/wiki/Cookbook:Hummus_(Greek) cookbook:hummus_(greek) url https://en.wikibooks.org/wiki/Cookbook:Hummus_II cookbook:hummus_iii label "authentic arabic hummus variation 1" cookbook:hummus_i label "hommos" cookbook:hummus_i label "hummus" cookbook:hummus_i label "hummus of palestine" cookbook:hummus_i name "Hummus I" cookbook:hummus_i recipeCategory category:boiled_recipes cookbook:hummus_i recipeCategory category:chickpea_recipes cookbook:hummus_i recipeCategory category:garlic_recipes cookbook:hummus_i recipeCategory category:gluten-free_recipes cookbook:hummus_i recipeCategory category:middle_eastern_recipes cookbook:hummus_i recipeCategory category:recipes_with_metric_units cookbook:hummus_i recipeCategory category:side_dish_recipes cookbook:hummus_i recipeCategory category:tahini_recipes cookbook:hummus_i recipeCategory category:vegan_recipes cookbook:hummus_i recipeCuisine cookbook:middle_eastern_cuisines cookbook:hummus_i recipeCuisine cookbook:vegan_cuisine cookbook:hummus_i recipeFoodstuff cookbook:baking_soda cookbook:hummus_i recipeFoodstuff cookbook:chickpea cookbook:hummus_i recipeFoodstuff cookbook:cilantro cookbook:hummus_i recipeFoodstuff cookbook:cumin cookbook:hummus_i recipeFoodstuff cookbook:garlic cookbook:hummus_i recipeFoodstuff cookbook:lemon_juice cookbook:hummus_i recipeFoodstuff cookbook:olive_oil cookbook:hummus_i recipeFoodstuff cookbook:pine_nut cookbook:hummus_i recipeFoodstuff cookbook:salt cookbook:hummus_i recipeFoodstuff cookbook:tahini cookbook:hummus_i recipeFoodstuff cookbook:za'atar cookbook:hummus_i recipeIngredient "1 cup dry chickpeas" cookbook:hummus_i recipeIngredient "1 teaspoon baking soda" cookbook:hummus_i recipeIngredient "1 teaspoon salt" cookbook:hummus_i recipeIngredient "2-3 cloves of garlic" cookbook:hummus_i recipeIngredient "ground cumin; fresh, coarsely cut coriander leaves; salt to taste" cookbook:hummus_i recipeIngredient "tahini (t'hina) and water, to make a paste; fresh lemon juice can be substituted for some of the water" cookbook:hummus_i recipeIngredient "water" cookbook:hummus_i recipeInstructions ["In a large pot, add the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6-12 hours.","Rinse.","Add the rinsed peas to 3 cups of water, the garlic, and one teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a sieve spoon to remove as many of the skins as you can from the water.","Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.","Pour out the water. (optionally, some can be reserved to add later, for extra flavor)","Mash the peas by pressing them through a pasta sieve.","If it doesn't work, you haven't cooked them enough. or use a food processor!","Let it cool for 10 minutes.","Add tahini and water until you get the right consistency.","salt","ground cumin","fresh, coarsely cut coriander leaves"] cookbook:hummus_i recipeNotes "* olive oil * tahini * za'atar * Roast pine nuts * French fries * T'hina " cookbook:hummus_i type cookbook:recipes cookbook:hummus_i url https://en.wikibooks.org/wiki/Cookbook:Hummus_I cookbook:hummus_iv label "authentic arabic hummus variation 2" cookbook:hummus label "hoummus" cookbook:hummus label "hummus" cookbook:hummus_(leaven_free) label "leaven free hummus" cookbook:hummus_(leaven_free) name "Hummus (Leaven free)" cookbook:hummus_(leaven_free) recipeCategory category:boiled_recipes cookbook:hummus_(leaven_free) recipeCategory category:chickpea_recipes cookbook:hummus_(leaven_free) recipeCategory category:dip_recipes cookbook:hummus_(leaven_free) recipeCategory category:lemon_recipes cookbook:hummus_(leaven_free) recipeCategory category:passover_recipes cookbook:hummus_(leaven_free) recipeCategory category:side_dish_recipes cookbook:hummus_(leaven_free) recipeIngredient "½ cup dried chick peas" cookbook:hummus_(leaven_free) recipeIngredient "¾ teaspoon salt" cookbook:hummus_(leaven_free) recipeIngredient "1 med-large lemon – 5 tablespoons juice" cookbook:hummus_(leaven_free) recipeIngredient "2 tablespoons tahini (sesame seed paste)" cookbook:hummus_(leaven_free) recipeIngredient "4 large cloves garlic" cookbook:hummus_(leaven_free) recipeIngredient "4 tablespoons pure olive oil" cookbook:hummus_(leaven_free) recipeInstructions ["Soak chick peas overnight","Drain and rinse and place in saucepan just covered with water.","Add chopped garlic and salt.","Cook until tender \u2013 30 minutes and set aside to cool.","Mix chick peas in a blender with the oil, lemon juice and tahini paste until smooth."] cookbook:hummus_(leaven_free) type cookbook:recipes cookbook:hummus_(leaven_free) url https://en.wikibooks.org/wiki/Cookbook:Hummus_(Leaven_free) cookbook:hummus name "Hummus" cookbook:hummus recipeCategory category:passover_recipes cookbook:hummus type cookbook:ingredients cookbook:hummus url https://en.wikibooks.org/wiki/Cookbook:Hummus cookbook:hummus_with_sprouted_chickpea difficulty 2 cookbook:hummus_with_sprouted_chickpea label "hummus with sprouted chickpea" cookbook:hummus_with_sprouted_chickpea name "Hummus with Sprouted Chickpea" cookbook:hummus_with_sprouted_chickpea recipeCategory category:appetizer_recipes cookbook:hummus_with_sprouted_chickpea recipeCategory category:chickpea_recipes cookbook:hummus_with_sprouted_chickpea recipeCategory category:cumin_recipes cookbook:hummus_with_sprouted_chickpea recipeCategory category:dip_recipes cookbook:hummus_with_sprouted_chickpea recipeCategory category:easy_recipes cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:chickpea cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:cumin cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:garlic cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:lemon cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:olive_oil cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:onion cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:paprika cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:parsley cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:salt cookbook:hummus_with_sprouted_chickpea recipeFoodstuff cookbook:sesame_seed cookbook:hummus_with_sprouted_chickpea recipeIngredient "1/3 cup sesame seed" cookbook:hummus_with_sprouted_chickpea recipeIngredient "1/3 cup sun dried tomato" cookbook:hummus_with_sprouted_chickpea recipeIngredient "1/4 white onion" cookbook:hummus_with_sprouted_chickpea recipeIngredient "1 pinch paprika" cookbook:hummus_with_sprouted_chickpea recipeIngredient "1 skinned lemon" cookbook:hummus_with_sprouted_chickpea recipeIngredient "1 teaspoon salt" cookbook:hummus_with_sprouted_chickpea recipeIngredient "2 cups chick peas soaked and sprouted" cookbook:hummus_with_sprouted_chickpea recipeIngredient "2 tablespoons olive oil" cookbook:hummus_with_sprouted_chickpea recipeIngredient "3 cloves garlic" cookbook:hummus_with_sprouted_chickpea recipeIngredient "3 tablespoons cumin" cookbook:hummus_with_sprouted_chickpea recipeIngredient "3 tablespoons fresh parsley" cookbook:hummus_with_sprouted_chickpea recipeIngredient "5 tablespoons agave" cookbook:hummus_with_sprouted_chickpea recipeYield 6 cookbook:hummus_with_sprouted_chickpea totalTime "1 hour" cookbook:hummus_with_sprouted_chickpea type cookbook:recipes cookbook:hummus_with_sprouted_chickpea url https://en.wikibooks.org/wiki/Cookbook:Hummus_with_Sprouted_Chickpea cookbook:hunan_cuisine label "hunan cuisine" cookbook:hungary type cookbook:cuisines cookbook:hungary type cookbook:cuisines_by_country cookbook:hush_puppies difficulty 2 cookbook:hush_puppies label "hush puppies" cookbook:hush_puppies name "Hush puppies" cookbook:hush_puppies name "Hush Puppies" cookbook:hush_puppies recipeCategory category:bread_recipes cookbook:hush_puppies recipeCategory category:cornbread_recipes cookbook:hush_puppies recipeCategory category:deep_fried_recipes cookbook:hush_puppies recipeCategory category:easy_recipes cookbook:hush_puppies recipeCategory category:recipes_with_metric_units cookbook:hush_puppies recipeCategory category:side_dish_recipes cookbook:hush_puppies recipeCategory category:southern_u.s._recipes cookbook:hush_puppies recipeCategory category:vegetarian_recipes cookbook:hush_puppies recipeCookingTechnique cookbook:beat cookbook:hush_puppies recipeCookingTechnique cookbook:chopping cookbook:hush_puppies recipeCookingTechnique cookbook:frying cookbook:hush_puppies recipeCuisine cookbook:louisiana_creole_cuisine cookbook:hush_puppies recipeCuisine cookbook:southern_cuisine cookbook:hush_puppies recipeFoodstuff cookbook:baking_powder cookbook:hush_puppies recipeFoodstuff cookbook:baking_soda cookbook:hush_puppies recipeFoodstuff cookbook:cayenne_pepper cookbook:hush_puppies recipeFoodstuff cookbook:cornmeal cookbook:hush_puppies recipeFoodstuff cookbook:egg cookbook:hush_puppies recipeFoodstuff cookbook:flour cookbook:hush_puppies recipeFoodstuff cookbook:green_onion cookbook:hush_puppies recipeFoodstuff cookbook:milk cookbook:hush_puppies recipeFoodstuff cookbook:salt cookbook:hush_puppies recipeFoodstuff cookbook:vegetable_oil cookbook:hush_puppies recipeIngredient "¼ cup chopped green onions" cookbook:hush_puppies recipeIngredient "¼ cup vegetable oil" cookbook:hush_puppies recipeIngredient "½ teaspoon baking soda" cookbook:hush_puppies recipeIngredient "⅛ teaspoon cayenne pepper" cookbook:hush_puppies recipeIngredient "1½ cups yellow corn meal" cookbook:hush_puppies recipeIngredient "1¾ teapoons salt" cookbook:hush_puppies recipeIngredient "1 cup all-purpose flour" cookbook:hush_puppies recipeIngredient "1 cup milk" cookbook:hush_puppies recipeIngredient "1 teaspoon baking powder" cookbook:hush_puppies recipeIngredient "3 eggs lightly beaten" cookbook:hush_puppies recipeIngredient "vegetable oil for frying" cookbook:hush_puppies recipeInstructions ["Pour oil 3 to 4 inches (7.5 cm to 10 cm) in pan and preheat to 370\u00b0F (~190\u00b0C).","In bowl mix cornmeal, flour, baking powder, baking soda, salt and cayenne.","In same bowl or in other mix eggs, green onions, milk and \u00bc cup vegetable oil.","If in separate bowl mix two bowls together.","Spoon 6 or 7 tablespoons of the batter into preheated oil.","Fry, stirring constantly for over all browning, until golden brown.","Remove from heat and drain on paper towel."] cookbook:hush_puppies recipeNotes "* \u2153 cup minced green onions may be substituted for fresh onions. * Add 6 oz. (170 g) of pimento cheese to the batter. " cookbook:hush_puppies recipeYield 8-10 cookbook:hush_puppies totalTime "5-7 minutes per batch" cookbook:hush_puppies type cookbook:recipes cookbook:hush_puppies url https://en.wikibooks.org/wiki/Cookbook:Hush_puppies cookbook:hush_puppies url https://en.wikibooks.org/wiki/Cookbook:Hush_Puppies cookbook:hutspot label "hutspot" cookbook:hutspot name "Hutspot" cookbook:hutspot recipeCategory category:boiled_recipes cookbook:hutspot recipeCategory category:carrot_recipes cookbook:hutspot recipeCategory category:dutch_recipes cookbook:hutspot recipeCategory category:onion_recipes cookbook:hutspot recipeCategory category:potato_recipes cookbook:hutspot recipeCategory category:recipes_without_cooking_time cookbook:hutspot recipeCategory category:side_dish_recipes cookbook:hutspot recipeCuisine cookbook:cuisine_of_the_netherlands cookbook:hutspot recipeFoodstuff cookbook:carrot cookbook:hutspot recipeFoodstuff cookbook:ham cookbook:hutspot recipeFoodstuff cookbook:onion cookbook:hutspot recipeFoodstuff cookbook:potato cookbook:hutspot recipeIngredient "2 cups ham, cubed" cookbook:hutspot recipeIngredient "2 lbs onions, diced" cookbook:hutspot recipeIngredient "3½ lbs carrots, cut into pieces" cookbook:hutspot recipeIngredient "5 lbs potatoes, quartered" cookbook:hutspot recipeIngredient "Add cheese, salt and pepper to your liking" cookbook:hutspot recipeInstructions ["Cook potatoes in pan, adding salt to taste, until done. Drain.","Cook carrots, onions and ham, adding small amount of salt until carrots are done. Drain, reserving water from carrot, onion, and ham pot.","Mash all ingredients, adding enough of reserved juices from carrots to reach a mashed potato consistency. Add 2 to 3 chunks of butter while mashing, to taste."] cookbook:hutspot type cookbook:recipes cookbook:hutspot url https://en.wikibooks.org/wiki/Cookbook:Hutspot cookbook:hutspot_with_sugar-sirup_and_chocolate label "hutspot with sugar-sirup and chocolate" cookbook:hyderabad_biryani label "hyderabad biryani" cookbook:hyderabad_biryani name "Hyderabad Biryani" cookbook:hyderabad_biryani recipeCategory category:indian_recipes cookbook:hyderabad_biryani recipeCategory category:rice_recipes cookbook:hyderabad_biryani recipeCuisine cookbook:cuisine_of_india cookbook:hyderabad_biryani recipeFoodstuff cookbook:bay_leaf cookbook:hyderabad_biryani recipeFoodstuff cookbook:cardamom cookbook:hyderabad_biryani recipeFoodstuff cookbook:cashew cookbook:hyderabad_biryani recipeFoodstuff cookbook:chicken cookbook:hyderabad_biryani recipeFoodstuff cookbook:chiles cookbook:hyderabad_biryani recipeFoodstuff cookbook:chili_powder cookbook:hyderabad_biryani recipeFoodstuff cookbook:cilantro cookbook:hyderabad_biryani recipeFoodstuff cookbook:cinnamon cookbook:hyderabad_biryani recipeFoodstuff cookbook:clove cookbook:hyderabad_biryani recipeFoodstuff cookbook:coconut cookbook:hyderabad_biryani recipeFoodstuff cookbook:coconut_milk cookbook:hyderabad_biryani recipeFoodstuff cookbook:coriander cookbook:hyderabad_biryani recipeFoodstuff cookbook:cumin cookbook:hyderabad_biryani recipeFoodstuff cookbook:garam_masala cookbook:hyderabad_biryani recipeFoodstuff cookbook:garlic cookbook:hyderabad_biryani recipeFoodstuff cookbook:ghee cookbook:hyderabad_biryani recipeFoodstuff cookbook:ginger cookbook:hyderabad_biryani recipeFoodstuff cookbook:lemon cookbook:hyderabad_biryani recipeFoodstuff cookbook:mint cookbook:hyderabad_biryani recipeFoodstuff cookbook:oil_and_fat cookbook:hyderabad_biryani recipeFoodstuff cookbook:onion cookbook:hyderabad_biryani recipeFoodstuff cookbook:saffron cookbook:hyderabad_biryani recipeFoodstuff cookbook:salt cookbook:hyderabad_biryani recipeFoodstuff cookbook:turmeric cookbook:hyderabad_biryani recipeFoodstuff cookbook:yogurt cookbook:hyderabad_biryani recipeIngredient "½ cup yogurt" cookbook:hyderabad_biryani recipeIngredient "½ tsp garam masala powder" cookbook:hyderabad_biryani recipeIngredient "½ tsp turmeric" cookbook:hyderabad_biryani recipeIngredient "100 g cashew nuts" cookbook:hyderabad_biryani recipeIngredient "1½ tsp salt (according to taste)" cookbook:hyderabad_biryani recipeIngredient "1 cup coconut milk" cookbook:hyderabad_biryani recipeIngredient "1 cup coriander leaves (cilantro)" cookbook:hyderabad_biryani recipeIngredient "1 cup finely chopped onions" cookbook:hyderabad_biryani recipeIngredient "1 cup ghee (clarified butter)" cookbook:hyderabad_biryani recipeIngredient "1 cup oil," cookbook:hyderabad_biryani recipeIngredient "1 kg Basmati rice" cookbook:hyderabad_biryani recipeIngredient "1 kg chicken preferably in 16 pieces and a couple of drumsticks" cookbook:hyderabad_biryani recipeIngredient "1 lemon" cookbook:hyderabad_biryani recipeIngredient "1 or 2 tsp cumin" cookbook:hyderabad_biryani recipeIngredient "2 cm long cinnamon sticks" cookbook:hyderabad_biryani recipeIngredient "2 cups finely sliced onions," cookbook:hyderabad_biryani recipeIngredient "2 cups mint leaves" cookbook:hyderabad_biryani recipeIngredient "2 tsp coriander powder" cookbook:hyderabad_biryani recipeIngredient "2 tsp dried coconut powder," cookbook:hyderabad_biryani recipeIngredient "2 tsp ginger and garlic paste" cookbook:hyderabad_biryani recipeIngredient "3 or 4 cardamom pods" cookbook:hyderabad_biryani recipeIngredient "3 tsp chilli powder" cookbook:hyderabad_biryani recipeIngredient "4 or 5 bay leaves" cookbook:hyderabad_biryani recipeIngredient "4 or 5 cloves" cookbook:hyderabad_biryani recipeIngredient "6 to 10 green chiles ground to paste" cookbook:hyderabad_biryani recipeIngredient "few strands of saffron," cookbook:hyderabad_biryani recipeInstructions ["Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.","Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depodded cardamom, bay leaves, \u00bd spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about \u00be cooked. Gravy should not be much, chicken pieces should look roasted.","Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.","You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.","Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake\/jerk so as to avoid settling of ghee at the bottom.","Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise."] cookbook:hyderabad_biryani type cookbook:recipes cookbook:hyderabad_biryani url https://en.wikibooks.org/wiki/Cookbook:Hyderabad_Biryani cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) name "Hyderabadi fried bread with syrup and nuts (Double ka meetha)" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) name "Hyderabadi Fried Bread with Syrup and Nuts (Double ka meetha)" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:bread_recipes cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:dairy_recipes cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:indian_recipes cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:nut_recipes cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:pan_fried_recipes cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:recipes_with_images cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:recipes_without_cooking_time cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:recipes_without_servings cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCategory category:sauce_recipes cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeCuisine cookbook:cuisine_of_india cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:almond cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:cardamom cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:cashew cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:ghee cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:milk cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:pistachio cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:raisin cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:sugar cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeFoodstuff cookbook:water cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Almond - 100 grams" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Bread - 1 loaf" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Cardamom - 10 grams" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Cashew Nut - 100 grams" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Ghee - 250 grams" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Khoa (Milk Cream) - 250 grams" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Milk - 1 litre" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Pista - 100 grams" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Raisins - 100 grams" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Sugar - 500 grams" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) recipeIngredient "Water - 500 ml" cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) type cookbook:recipes cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) url https://en.wikibooks.org/wiki/Cookbook:Hyderabadi_fried_bread_with_syrup_and_nuts_(Double_ka_meetha) cookbook:hyderabadi_fried_bread_with_syrup_and_nuts_(double_ka_meetha) url https://en.wikibooks.org/wiki/Cookbook:Hyderabadi_Fried_Bread_with_Syrup_and_Nuts_(Double_ka_meetha) cookbook:hyderabadi_haleem label "hyderabadi haleem" cookbook:hyderabadi_haleem name "Hyderabadi haleem" cookbook:hyderabadi_haleem name "Hyderabadi Haleem" cookbook:hyderabadi_haleem recipeIngredient "100gms cooking oil" cookbook:hyderabadi_haleem recipeIngredient "1/2tsp turmeric powder (Haldi)" cookbook:hyderabadi_haleem recipeIngredient "200gms whole wheat" cookbook:hyderabadi_haleem recipeIngredient "20gms fresh green chillies" cookbook:hyderabadi_haleem recipeIngredient "2 medium limes" cookbook:hyderabadi_haleem recipeIngredient "2" piece ginger" cookbook:hyderabadi_haleem recipeIngredient "2tsp Garam Masala" cookbook:hyderabadi_haleem recipeIngredient "300gms boneless mutton" cookbook:hyderabadi_haleem recipeIngredient "3 medium onions (sliced)" cookbook:hyderabadi_haleem recipeIngredient "6-8 flakes garlic" cookbook:hyderabadi_haleem recipeIngredient "Salt to taste" cookbook:hyderabadi_haleem recipeInstructions ["De-bran the wheat, wash and soak for 2 hours.","Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.","Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.","In a pan heat oil, add the finely sliced onions, fry till brown, add the spices.","Add the ground paste and keep stirring occasionally. On slow flame, till the mixture leaves the sides of the pan. Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.<\/text>"] cookbook:hyderabadi_haleem type cookbook:recipes cookbook:hyderabadi_haleem url https://en.wikibooks.org/wiki/Cookbook:Hyderabadi_haleem cookbook:hyderabadi_haleem url https://en.wikibooks.org/wiki/Cookbook:Hyderabadi_Haleem cookbook:hyderabadi_marag name "Hyderabadi Marag" cookbook:hyderabadi_marag recipeIngredient "cardamom" cookbook:hyderabadi_marag recipeIngredient "cashew nuts" cookbook:hyderabadi_marag recipeIngredient "cinnamon" cookbook:hyderabadi_marag recipeIngredient "coconut powder" cookbook:hyderabadi_marag recipeIngredient "cream" cookbook:hyderabadi_marag recipeIngredient "curd" cookbook:hyderabadi_marag recipeIngredient "ginger-garlic paste" cookbook:hyderabadi_marag recipeIngredient "green chillies." cookbook:hyderabadi_marag recipeIngredient "Mutton with bones" cookbook:hyderabadi_marag recipeIngredient "onions" cookbook:hyderabadi_marag type cookbook:recipes cookbook:hyderabadi_marag url https://en.wikibooks.org/wiki/Cookbook:Hyderabadi_Marag cookbook:hyssop label "hyssop" cookbook:hyssop name "Hyssop" cookbook:hyssop type cookbook:ingredients cookbook:hyssop url https://en.wikibooks.org/wiki/Cookbook:Hyssop cookbook:ice_cream label "ice cream" cookbook:ice_cream label "vanilla ice cream" cookbook:ice_cream name "Ice Cream" cookbook:ice_cream recipeCategory category:dairy_recipes cookbook:ice_cream recipeCategory category:frozen_recipes cookbook:ice_cream recipeCategory category:ice_cream_recipes cookbook:ice_cream recipeCategory category:recipes_with_metric_units cookbook:ice_cream recipeFoodstuff cookbook:castor_sugar cookbook:ice_cream recipeFoodstuff cookbook:cream cookbook:ice_cream recipeFoodstuff cookbook:egg_yolk cookbook:ice_cream recipeFoodstuff cookbook:milk cookbook:ice_cream recipeFoodstuff cookbook:vanilla cookbook:ice_cream recipeIngredient "150 ml (2/3 cup) double cream" cookbook:ice_cream recipeIngredient "500 ml (2 1/8 cups) full-fat milk" cookbook:ice_cream recipeIngredient "5 oz (140g) caster sugar" cookbook:ice_cream recipeIngredient "6 egg yolks" cookbook:ice_cream recipeIngredient "a few drops of vanilla essence" cookbook:ice_cream recipeInstructions ["Pour milk into a pot with vanilla and bring almost to a boil.","Beat the egg yolks and sugar.","Pour some of the milk into the egg mixture, whisking constantly.","Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.","Pour into a bowl and place in sink half-filled with cold water to cool.","Stir occasionally, then chill in the fridge.","Whip the cream and fold into the mix.","Pour into an ice cream tub.","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."] cookbook:ice_cream type cookbook:recipes cookbook:ice_cream url https://en.wikibooks.org/wiki/Cookbook:Ice_Cream cookbook:iced_tea difficulty 1 cookbook:iced_tea label "iced tea" cookbook:iced_tea label "iced tea (almost sugar free)" cookbook:iced_tea name "Iced Tea" cookbook:iced_tea recipeCategory category:beverage_recipes cookbook:iced_tea recipeCategory category:recipes_with_images cookbook:iced_tea recipeCategory category:recipes_with_metric_units cookbook:iced_tea recipeCategory category:tea_recipes cookbook:iced_tea recipeCategory category:vegan_recipes cookbook:iced_tea recipeCategory category:very_easy_recipes cookbook:iced_tea recipeCuisine cookbook:vegan_cuisine cookbook:iced_tea recipeFoodstuff cookbook:tea cookbook:iced_tea recipeIngredient "1 teaspoon Stevia (pure - not cut with fillers)" cookbook:iced_tea recipeIngredient "2 teaspoons citric acid crystals (or malic / tartaric / citric blends)" cookbook:iced_tea recipeIngredient "3 tea bags" cookbook:iced_tea recipeIngredient "4 teaspoons sugar" cookbook:iced_tea recipeYield >24 servings cookbook:iced_tea totalTime "~10 minutes" cookbook:iced_tea type cookbook:recipes cookbook:iced_tea url https://en.wikibooks.org/wiki/Cookbook:Iced_Tea cookbook:iceland type cookbook:cuisines cookbook:iceland type cookbook:cuisines_by_country cookbook:_icing_sugar label "icing sugar" cookbook:idiyappam label "idiyappam" cookbook:idiyappam name "Idiyappam" cookbook:idiyappam recipeCategory category:coconut_recipes cookbook:idiyappam recipeCategory category:gluten-free_recipes cookbook:idiyappam recipeCategory category:indian_recipes cookbook:idiyappam recipeCategory category:recipes_without_servings cookbook:idiyappam recipeCuisine cookbook:cuisine_of_india cookbook:idiyappam recipeEquipment cookbook:grater cookbook:idiyappam recipeEquipment cookbook:idli_pan cookbook:idiyappam recipeFoodstuff cookbook:coconut cookbook:idiyappam recipeFoodstuff cookbook:ghee cookbook:idiyappam recipeFoodstuff cookbook:rice_flour cookbook:idiyappam recipeFoodstuff cookbook:salt cookbook:idiyappam recipeFoodstuff cookbook:water cookbook:idiyappam recipeIngredient "½ cup grated coconut" cookbook:idiyappam recipeIngredient "1 cup raw rice flour (i.e., not roasted flour)" cookbook:idiyappam recipeIngredient "1 cup water (hot water preferred by some)" cookbook:idiyappam recipeIngredient "1 tsp ghee" cookbook:idiyappam recipeIngredient "salt to taste" cookbook:idiyappam recipeInstructions ["Mix rice flour with hot water and salt","Knead it into a smooth dough.","Fill it in an idiyappam presser\/sieve and press it onto banana leaves on which a little grated coconut has been sprinkled, or press it directly onto an idli pan without banana leaves.","Steam for 5-10 minutes. Some people add a little grated coconut on top before steaming."] cookbook:idiyappam type cookbook:recipes cookbook:idiyappam url https://en.wikibooks.org/wiki/Cookbook:Idiyappam cookbook:idli label "idli" cookbook:idli label "idli batter" cookbook:idli label "idlis" cookbook:idli name "Idli" cookbook:idli#notes,_tips,_and_variations label "tips and variations" cookbook:idli_pan label "idli pan" cookbook:idli_pan label "idli pans" cookbook:idli_pan name "Idli Pan" cookbook:idli_pan type cookbook:cookbook/equipment cookbook:idli_pan url https://en.wikibooks.org/wiki/Cookbook:Idli_Pan cookbook:idli recipeCategory category:bean_recipes cookbook:idli recipeCategory category:bread_recipes cookbook:idli recipeCategory category:breakfast_recipes cookbook:idli recipeCategory category:fermented_food_recipes cookbook:idli recipeCategory category:gluten-free_recipes cookbook:idli recipeCategory category:indian_recipes cookbook:idli recipeCategory category:recipes_with_images cookbook:idli recipeCategory category:recipes_without_servings cookbook:idli recipeCategory category:rice_recipes cookbook:idli recipeCategory category:vegan_recipes cookbook:idli recipeCuisine cookbook:cuisine_of_india cookbook:idli recipeCuisine cookbook:vegan_cuisine cookbook:idli recipeFoodstuff cookbook:fenugreek cookbook:idli recipeFoodstuff cookbook:rice cookbook:idli recipeFoodstuff cookbook:salt cookbook:idli recipeFoodstuff cookbook:urad_bean cookbook:idli recipeFoodstuff cookbook:water cookbook:idli recipeIngredient "1 cup white urad dal (black gram, skinless)" cookbook:idli recipeIngredient "1 teaspoon fenugreek seeds (methi)" cookbook:idli recipeIngredient "2 cups chlorine-free water for fermenting (see note)" cookbook:idli recipeIngredient "2 teaspoons non-iodised salt" cookbook:idli recipeIngredient "4 cups of Par boiled Rice of short grain variety.rice" cookbook:idli recipeIngredient "4 cups water for soaking rice and urad dal" cookbook:idli recipeIngredient "optional: fermentation starter (see note)" cookbook:idli type cookbook:recipes cookbook:idli url https://en.wikibooks.org/wiki/Cookbook:Idli cookbook:iguana name "Iguana" cookbook:iguana type cookbook:recipes cookbook:iguana url https://en.wikibooks.org/wiki/Cookbook:Iguana cookbook:imbuljuta label "imbuljuta" cookbook:impossible_sponge_cake label "more difficult version of this recipe" cookbook:impossible_sponge_cake name "Impossible Sponge Cake" cookbook:impossible_sponge_cake recipeCategory category:baking_recipes cookbook:impossible_sponge_cake recipeCategory category:cake_recipes cookbook:impossible_sponge_cake recipeInstructions ["Cream together the sugar and butter in the mixing bowl. They should achieve a creamy texture with quite a thick consistency. The longer, harder and faster the butter and sugar are creamed the lighter the cake will be when cooked.","Add both eggs and mix well.","Add all the flour and mix well.","Add any food colouring, flavouring, etc. at this point. If you add liquid ingredients, add the same volume again of sugar and flour mix to compensate. If adding dry ingredients, ensure to use 3g less flour for every 4g of extra dry ingredients added.","Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.","Grease one or two cake tins with butter.","Spoon, then scrape, as much cake mixture as possible into the tins. If using two tins, try to ensure that each tin contains an equal amount of cake mixture and is not more than 3\/4 filled.","Put the tins into the oven and leave them for approximately 10 minutes before checking them. The cooking time should reach around 15 minutes: keep checking them regularly after about 8 minutes since all ovens vary.","Turn the cake out onto a wire rack to cool.","When cool, dredge with sugar using a spoon.","Turn the cakes out onto a wire rack to cool.","When cool, turn one of them upside down and spread your filling onto it.","Place the other cake (top up) onto the upside-down cake and dredge the cake with sugar using a spoon."] cookbook:impossible_sponge_cake type cookbook:recipes cookbook:impossible_sponge_cake url https://en.wikibooks.org/wiki/Cookbook:Impossible_Sponge_Cake cookbook:imqaret label "imqaret" cookbook:inch label "0.25“ x 0.25”" cookbook:inch label "10 inch" cookbook:inch label "1/4 in" cookbook:inch label "1/8 of an inch" cookbook:inch label "4 1/2 inch" cookbook:inch label "in" cookbook:inch label "inch" cookbook:inch label "inches" cookbook:inch label """ cookbook:inch name "Inch" cookbook:inch type cookbook:cookbook/units_of_measurement cookbook:inch url https://en.wikibooks.org/wiki/Cookbook:Inch cookbook:indian_baked_yoghurt_with_saffron_and_cardamom name "Indian Baked Yoghurt with Saffron and Cardamom" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeCategory category:baking_recipes cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeCategory category:dessert_recipes cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeCategory category:yogurt_recipes cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "1 star anise" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "1 tablespoon pistachio nuts, cut into slivers" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "1 tablespoon raisins, soaked in warm water for 10 minutes, then drained" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "1 teaspoon lemon juice" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "200g natural set or Greek yoghurt" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "200g sweetened condensed milk" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "2.5cm cassia bark or cinnamon stick" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "2 cloves" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "2 tablespoons granulated sugar" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "4 ripe figs" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "finely pared zest of 1 lemon" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeIngredient "pinch of green cardamom powder" cookbook:indian_baked_yoghurt_with_saffron_and_cardamom recipeInstructions ["Preheat the oven to 150C (130C fan oven), mark 2. Line four ramekins with paper muffin cases.","Whisk the condensed milk, yoghurt and cardamom powder together in a bowl, then fold in the pistachios and raisins. Pour the mixture into the lined ramekins. Stand them in a roasting tin and pour enough warm water into the tin to come almost halfway up the sides of the moulds. Bake in the oven for 40-45 minutes until set.","Meanwhile, prepare the figs. Put the sugar, 300ml water, the lemon zest and juice, and the spices into a heavy-based pan and place over a low heat until the sugar has dissolved, then gradually bring to the boil.","In the meantime, cut each fig vertically into four. Add the figs to the sugar syrup and simmer for two minutes, then take the pan off the heat. Leave the figs to cool in syrup. On removing the baked puddings from the oven, take the ramekins out of the water-bath and set aside to cool.","To serve, unmould the puddings on to serving plates, arrange the figs on top and drizzle the poaching syrup around the plates."] cookbook:indian_baked_yoghurt_with_saffron_and_cardamom type cookbook:recipes cookbook:indian_baked_yoghurt_with_saffron_and_cardamom url https://en.wikibooks.org/wiki/Cookbook:Indian_Baked_Yoghurt_with_Saffron_and_Cardamom cookbook:indian_beans label "indian beans" cookbook:indian_beans name "Indian Beans" cookbook:indian_beans recipeCategory category:bean_recipes cookbook:indian_beans recipeCategory category:boiled_recipes cookbook:indian_beans recipeCategory category:indian_recipes cookbook:indian_beans recipeCategory category:lentil_recipes cookbook:indian_beans recipeCategory category:side_dish_recipes cookbook:indian_beans recipeCategory category:vegan_recipes cookbook:indian_beans recipeCookingTechnique cookbook:sautéing cookbook:indian_beans recipeCuisine cookbook:cuisine_of_india cookbook:indian_beans recipeCuisine cookbook:vegan_cuisine cookbook:indian_beans recipeFoodstuff cookbook:cumin cookbook:indian_beans recipeFoodstuff cookbook:kidney_bean cookbook:indian_beans recipeFoodstuff cookbook:lentil cookbook:indian_beans recipeFoodstuff cookbook:onion cookbook:indian_beans recipeFoodstuff cookbook:paprika cookbook:indian_beans recipeFoodstuff cookbook:tomato cookbook:indian_beans recipeFoodstuff cookbook:turmeric cookbook:indian_beans recipeIngredient "½ can tomatoes" cookbook:indian_beans recipeIngredient "¼ teaspoon cumin" cookbook:indian_beans recipeIngredient "½ teaspoon paprika" cookbook:indian_beans recipeIngredient "½ teaspoon salt" cookbook:indian_beans recipeIngredient "½ teaspoon sugar" cookbook:indian_beans recipeIngredient "1 can kidney beans" cookbook:indian_beans recipeIngredient "1 can lentils" cookbook:indian_beans recipeIngredient "1 onion" cookbook:indian_beans recipeIngredient "1 pinch turmeric" cookbook:indian_beans recipeInstructions ["Chop and saut\u00e9 the onion.","Add the tomatoes.","Add all the spices.","Add the lentils and kidney beans.","Cook everything for 20 minutes over medium heat."] cookbook:indian_beans type cookbook:recipes cookbook:indian_beans url https://en.wikibooks.org/wiki/Cookbook:Indian_Beans cookbook:indian_chai label "indian chai" cookbook:indian_chai name "Indian Chai" cookbook:indian_chai recipeCategory category:beverage_recipes cookbook:indian_chai recipeCategory category:recipes_with_metric_units cookbook:indian_chai recipeCategory category:tea_recipes cookbook:indian_chai recipeFoodstuff cookbook:milk cookbook:indian_chai recipeFoodstuff cookbook:sugar cookbook:indian_chai recipeIngredient "1/2 cup milk (adjust the milk / water quantities to your taste)" cookbook:indian_chai recipeIngredient "1/2 cup water" cookbook:indian_chai recipeIngredient "1 teaspoon tea (suggestion: most ordinary supermarket teas are okay, or go to an Indian store, a brand by the name of Vaag Bakri is my favorite)" cookbook:indian_chai recipeIngredient "2 teaspoons sugar OR 1 packet sweetener (adjust according to taste)" cookbook:indian_chai recipeIngredient "Dash of chai masala (a little more than a pinch depending on your taste)" cookbook:indian_chai recipeInstructions ["Take a pot, add all the ingredients listed above. Bring to a boil, let simmer for no more than a minute, unless you like a stronger tea taste.","Use a strainer and pour tea into cup.","Enjoy!"] cookbook:indian_chai recipeNotes "* Sweeteners are good to use instead of sugar. * Milk like beverages (for example, Hood Milk Beverage) can take the place of milk. * This procedure is ok however, if someone likes a stronger tea you can make it as follows: " cookbook:indian_chai type cookbook:recipes cookbook:indian_chai url https://en.wikibooks.org/wiki/Cookbook:Indian_Chai cookbook:indian_curry_marinade name "Indian Curry Marinade" cookbook:indian_curry_marinade recipeCategory category:marinade_recipes cookbook:indian_curry_marinade recipeFoodstuff cookbook:bay_leaf cookbook:indian_curry_marinade recipeFoodstuff cookbook:cayenne_pepper cookbook:indian_curry_marinade recipeFoodstuff cookbook:cilantro cookbook:indian_curry_marinade recipeFoodstuff cookbook:coriander cookbook:indian_curry_marinade recipeFoodstuff cookbook:ginger cookbook:indian_curry_marinade recipeFoodstuff cookbook:salt cookbook:indian_curry_marinade recipeFoodstuff cookbook:yogurt cookbook:indian_curry_marinade recipeIngredient "1 1/2 tsp freshly ground white pepper" cookbook:indian_curry_marinade recipeIngredient "1 1/2 tsp salt" cookbook:indian_curry_marinade recipeIngredient "1/3 cup plain yogurt" cookbook:indian_curry_marinade recipeIngredient "1/4 cup red curry paste" cookbook:indian_curry_marinade recipeIngredient "1/4 tsp toasted cumin seeds" cookbook:indian_curry_marinade recipeIngredient "1 bay leaf" cookbook:indian_curry_marinade recipeIngredient "1 tbs cayenne pepper" cookbook:indian_curry_marinade recipeIngredient "1 tbs curry powder" cookbook:indian_curry_marinade recipeIngredient "1 tbs minced ginger" cookbook:indian_curry_marinade recipeIngredient "1 tsp dried cilantro" cookbook:indian_curry_marinade recipeIngredient "1 tsp toasted coriander seeds" cookbook:indian_curry_marinade recipeInstructions ["Pulse the toasted spices and the bay leaf in a spice grinder until finely ground. Combine remaining ingredients and ground spices.","Keep refrigerated for up to 1 1\/2 weeks. Shake well before using.<\/text>"] cookbook:indian_curry_marinade type cookbook:recipes cookbook:indian_curry_marinade url https://en.wikibooks.org/wiki/Cookbook:Indian_Curry_Marinade cookbook:indian_ice_cream label "indian ice-cream or sxusem" cookbook:indian_ice_cream name "Indian ice-cream" cookbook:indian_ice_cream name "Indian Ice Cream" cookbook:indian_ice_cream recipeCategory category:dessert_recipes cookbook:indian_ice_cream recipeCategory category:native_american_recipes cookbook:indian_ice_cream recipeCuisine cookbook:native_american_cuisine cookbook:indian_ice_cream recipeEquipment cookbook:whisk cookbook:indian_ice_cream recipeFoodstuff cookbook:sugar cookbook:indian_ice_cream recipeFoodstuff cookbook:whipped_cream cookbook:indian_ice_cream recipeIngredient "2 c soapberries also known as the Canada Buffaloberry" cookbook:indian_ice_cream recipeIngredient "2 c water" cookbook:indian_ice_cream recipeIngredient "optional sweeteners may include fireweed, camas bulb (Camassia quamash) or sweet berries such as salal berries (Gaultheria shallon), or thimbleberries. Nowadays many people sweeten it with sugar." cookbook:indian_ice_cream recipeInstructions ["A branch of soapberries can be shaken over a metal or glass container until all of the ripe berries fall off.","#Note: oily or plastic containers will prevent frothing!","Crush berries to release the liquid\/juice","Combine juice with an equal part of water","Add sweetener","Whip it with a whisk until foamy, similar in texture to whipped cream.","{{cite book|last=Poser|first=William|year=1998|","{{cite book|last=Turner|first=Nancy|year=1997|","{{cite book|last=Turner|first=Nancy|year=2003|","http:\/\/collections.ic.gc.ca\/hazeltons\/soapberr.htm","[[w:Agutak]] also known as Eskimo ice cream"] cookbook:indian_ice_cream type cookbook:recipes cookbook:indian_ice_cream url https://en.wikibooks.org/wiki/Cookbook:Indian_ice-cream cookbook:indian_ice_cream url https://en.wikibooks.org/wiki/Cookbook:Indian_Ice_Cream cookbook:indian_omelet label "indian omelet" cookbook:indian_omelet name "Indian Omelet" cookbook:indian_omelet recipeCategory category:breakfast_recipes cookbook:indian_omelet recipeCategory category:egg_recipes cookbook:indian_omelet recipeCategory category:indian_recipes cookbook:indian_omelet recipeCategory category:omelette_recipes cookbook:indian_omelet recipeCategory category:pan_fried_recipes cookbook:indian_omelet recipeCookingTechnique cookbook:browning cookbook:indian_omelet recipeCuisine cookbook:cuisine_of_india cookbook:indian_omelet recipeInstructions ["In a small bowl, whip the eggs lightly. Add in all the other ingredients and mix properly.","Set the skillet on stove, smear its surface with a thin coat of oil.","Pour the contents of the bowl (Eggs, vegetables and spices) onto the skillet.","Lightly brown on one side.","Turn over and lightly brown other side."] cookbook:indian_omelet type cookbook:recipes cookbook:indian_omelet url https://en.wikibooks.org/wiki/Cookbook:Indian_Omelet cookbook:indian_pone name "Indian Pone" cookbook:indian_pone recipeCategory category:baking_recipes cookbook:indian_pone recipeCategory category:cornbread_recipes cookbook:indian_pone recipeCategory category:native_american_recipes cookbook:indian_pone recipeCookingTechnique cookbook:batter cookbook:indian_pone recipeCookingTechnique cookbook:boiling cookbook:indian_pone recipeCuisine cookbook:native_american_cuisine cookbook:indian_pone recipeFoodstuff cookbook:butter cookbook:indian_pone recipeFoodstuff cookbook:cornmeal cookbook:indian_pone recipeFoodstuff cookbook:salt cookbook:indian_pone recipeFoodstuff cookbook:water cookbook:indian_pone recipeIngredient "1 oz butter" cookbook:indian_pone recipeIngredient "1 qt water" cookbook:indian_pone recipeIngredient "Indian meal (cornmeal)" cookbook:indian_pone recipeIngredient "salt (optional)" cookbook:indian_pone recipeInstructions ["Put on the water in a pot, and as soon as it boils stir in as much cornmeal as will make a very thin batter.","Beat it frequently while it is boiling, which will require ten minutes; then take it off, pour it in a pan, and add the butter, and salt to taste.","When the batter is luke-warm stir in as much Indian meal as will make it quite thick.","Let rise overnight.","Pat the dough out into small cakes.","Butter a baking tin and bake in a moderate oven '''or''' butter a cake pan, fill it 3\/4 full, and bake."] cookbook:indian_pone recipeNotes "* This recipe did not originally have an oven temperature; 350 degrees Fahrenheit is probably safe. * {{1881}} * [http:\/\/www.etymonline.com\/index.php?term=pone "pone" etymology] " cookbook:indian_pone type cookbook:recipes cookbook:indian_pone url https://en.wikibooks.org/wiki/Cookbook:Indian_Pone cookbook:indian_potatoes label "indian potatoes" cookbook:indian_potatoes name "Indian Potatoes" cookbook:indian_potatoes recipeCategory category:boiled_recipes cookbook:indian_potatoes recipeCategory category:coconut_recipes cookbook:indian_potatoes recipeCategory category:indian_recipes cookbook:indian_potatoes recipeCategory category:potato_recipes cookbook:indian_potatoes recipeCategory category:side_dish_recipes cookbook:indian_potatoes recipeCategory category:vegan_recipes cookbook:indian_potatoes recipeCuisine cookbook:cuisine_of_india cookbook:indian_potatoes recipeCuisine cookbook:vegan_cuisine cookbook:indian_potatoes recipeFoodstuff cookbook:coconut cookbook:indian_potatoes recipeFoodstuff cookbook:garlic cookbook:indian_potatoes recipeFoodstuff cookbook:olive_oil cookbook:indian_potatoes recipeFoodstuff cookbook:potato cookbook:indian_potatoes recipeFoodstuff cookbook:tomato cookbook:indian_potatoes recipeIngredient "1/2 can tomatoes" cookbook:indian_potatoes recipeIngredient "1/2 teaspoon red pepper" cookbook:indian_potatoes recipeIngredient "2 cloves chopped garlic" cookbook:indian_potatoes recipeIngredient "2 small cans coconut milk" cookbook:indian_potatoes recipeIngredient "6 small potatoes (peeled and chopped in half)" cookbook:indian_potatoes recipeIngredient "enough olive oil to sauté garlic" cookbook:indian_potatoes recipeIngredient "salt to taste" cookbook:indian_potatoes recipeInstructions ["Saut\u00e9 the garlic in olive oil.","Add tomatoes.","Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).","Add the coconut milk.","Stir.","Add 1\/2 teaspoon red pepper, and salt to taste.","Boil it all.","Add the potatoes.","Cook over low-medium heat until the potatoes are done (they will become fairly soft; check with a fork)."] cookbook:indian_potatoes type cookbook:recipes cookbook:indian_potatoes url https://en.wikibooks.org/wiki/Cookbook:Indian_Potatoes cookbook:indian_pudding difficulty 3 cookbook:indian_pudding name "Indian Pudding" cookbook:indian_pudding recipeCategory category:american_recipes cookbook:indian_pudding recipeCategory category:camping_recipes cookbook:indian_pudding recipeCategory category:cinnamon_recipes cookbook:indian_pudding recipeCategory category:dessert_recipes cookbook:indian_pudding recipeCategory category:egg_recipes cookbook:indian_pudding recipeCategory category:ginger_recipes cookbook:indian_pudding recipeCategory category:inexpensive_recipes cookbook:indian_pudding recipeCategory category:medium_difficulty_recipes cookbook:indian_pudding recipeCategory category:milk_recipes cookbook:indian_pudding recipeCategory category:molasses_recipes cookbook:indian_pudding recipeCategory category:native_american_recipes cookbook:indian_pudding recipeCategory category:nutmeg_recipes cookbook:indian_pudding recipeCategory category:pudding_and_custard_recipes cookbook:indian_pudding recipeCategory category:vegetarian_recipes cookbook:indian_pudding recipeCookingTechnique cookbook:baking cookbook:indian_pudding recipeCookingTechnique cookbook:beat cookbook:indian_pudding recipeCookingTechnique cookbook:boiling cookbook:indian_pudding recipeCuisine cookbook:cuisine_of_the_united_states cookbook:indian_pudding recipeCuisine cookbook:louisiana_creole_cuisine cookbook:indian_pudding recipeCuisine cookbook:native_american_cuisine cookbook:indian_pudding recipeCuisine cookbook:new_england_cuisine cookbook:indian_pudding recipeFoodstuff cookbook:baking_soda cookbook:indian_pudding recipeFoodstuff cookbook:brown_sugar cookbook:indian_pudding recipeFoodstuff cookbook:butter cookbook:indian_pudding recipeFoodstuff cookbook:cinnamon cookbook:indian_pudding recipeFoodstuff cookbook:cornmeal cookbook:indian_pudding recipeFoodstuff cookbook:egg cookbook:indian_pudding recipeFoodstuff cookbook:egg_white cookbook:indian_pudding recipeFoodstuff cookbook:ginger cookbook:indian_pudding recipeFoodstuff cookbook:milk cookbook:indian_pudding recipeFoodstuff cookbook:molasses cookbook:indian_pudding recipeFoodstuff cookbook:nutmeg cookbook:indian_pudding recipeFoodstuff cookbook:salt cookbook:indian_pudding recipeFoodstuff cookbook:water cookbook:indian_pudding recipeIngredient "½ teaspoon cinnamon" cookbook:indian_pudding recipeIngredient "½ teaspoon nutmeg" cookbook:indian_pudding recipeIngredient "½ teaspoon salt" cookbook:indian_pudding recipeIngredient "1 cup cold water" cookbook:indian_pudding recipeIngredient "1 cup molasses" cookbook:indian_pudding recipeIngredient "1 quart milk (remove ½ cup, set aside)" cookbook:indian_pudding recipeIngredient "1 tablespoon ginger" cookbook:indian_pudding recipeIngredient "1 teaspoon baking soda" cookbook:indian_pudding recipeIngredient "3 tablespoons brown sugar" cookbook:indian_pudding recipeIngredient "4 egg whites, beaten" cookbook:indian_pudding recipeIngredient "4 egg yolks, beaten stiff" cookbook:indian_pudding recipeIngredient "6 tablespoons cornmeal" cookbook:indian_pudding recipeInstructions ["Boil the milk (less \u00bd cup removed).","Add cold water to cornmeal to wet it.","Slowly pour the cornmeal mixture into the boiling milk. Add salt.","Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.","In a small bowl, mix molasses with baking soda; the \u00bd cup cold milk (set aside previously) and brown sugar.","Add the spices and the beaten egg yolks to this mixture.","Slowly pour the molasses mixture into the cornmeal mixture.","Fold in stiff beaten egg whites.","Grease or butter the pan and bake for an hour at 350\u00b0F."] cookbook:indian_pudding recipeYield 6 cookbook:indian_pudding totalTime "1 hour" cookbook:indian_pudding type cookbook:recipes cookbook:indian_pudding url https://en.wikibooks.org/wiki/Cookbook:Indian_Pudding cookbook:indian_rice label "indian rice" cookbook:indian_rice name "Indian Rice" cookbook:indian_rice recipeCategory category:boiled_recipes cookbook:indian_rice recipeCategory category:cashew_recipes cookbook:indian_rice recipeCategory category:indian_recipes cookbook:indian_rice recipeCategory category:raisin_recipes cookbook:indian_rice recipeCategory category:rice_recipes cookbook:indian_rice recipeCategory category:side_dish_recipes cookbook:indian_rice recipeCategory category:vegan_recipes cookbook:indian_rice recipeCuisine cookbook:cuisine_of_india cookbook:indian_rice recipeCuisine cookbook:vegan_cuisine cookbook:indian_rice recipeFoodstuff cookbook:cashew cookbook:indian_rice recipeFoodstuff cookbook:cumin cookbook:indian_rice recipeFoodstuff cookbook:olive_oil cookbook:indian_rice recipeFoodstuff cookbook:raisin cookbook:indian_rice recipeIngredient "1/2 cup raisins" cookbook:indian_rice recipeIngredient "1/4 cup cashews" cookbook:indian_rice recipeIngredient "1 teaspoon cumin" cookbook:indian_rice recipeIngredient "2 cups of rice - basmati is recommended; other types may turn out poorly. From personal experience, I recommend not using Italian risotto rice, or any sticky rice." cookbook:indian_rice recipeIngredient "2 teaspoons olive oil" cookbook:indian_rice recipeIngredient "4 cups water" cookbook:indian_rice recipeInstructions ["Heat the olive oil.","Add the cumin, then the raisins and cashews.","Saut\u00e9 for two minutes.","Add the rice, and saut\u00e9 for another minute.","Add water.","Briefly boil everything.","Lower the heat, cover, and cook for 12 minutes."] cookbook:indian_rice type cookbook:recipes cookbook:indian_rice url https://en.wikibooks.org/wiki/Cookbook:Indian_Rice cookbook:india type cookbook:cuisines cookbook:india type cookbook:cuisines_by_country cookbook:indonesian-style_fried_rice name "Indonesian-style Fried Rice" cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:bean_sprout cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:chicken cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:egg cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:garlic cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:green_onion cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:pepper cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:salt cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:shrimp cookbook:indonesian-style_fried_rice recipeFoodstuff cookbook:vegetable_oil cookbook:indonesian-style_fried_rice recipeIngredient "100 grams beansprouts, wash cleanly" cookbook:indonesian-style_fried_rice recipeIngredient "1/2 kgs plain rice" cookbook:indonesian-style_fried_rice recipeIngredient "150 grams prawn or chicken, diced" cookbook:indonesian-style_fried_rice recipeIngredient "2 tsp. light soy sauce" cookbook:indonesian-style_fried_rice recipeIngredient "2 tsp. salt" cookbook:indonesian-style_fried_rice recipeIngredient "3/4 tsp. pepper" cookbook:indonesian-style_fried_rice recipeIngredient "3 cloves garlic, crushed" cookbook:indonesian-style_fried_rice recipeIngredient "3 eggs, mix" cookbook:indonesian-style_fried_rice recipeIngredient "3 pieces spring onion, cut into 1 cm" cookbook:indonesian-style_fried_rice recipeIngredient "3 red chillies, chopped" cookbook:indonesian-style_fried_rice recipeIngredient "5 tablespoons of vegetable oil" cookbook:indonesian-style_fried_rice recipeIngredient "75 grams green peas, wash cleanly" cookbook:indonesian-style_fried_rice recipeInstructions ["Heat 2 tablespoons oil, add eggs and mix it. Place it on the top of the rice.","Heat 3 tablespoons oil, fry the garlic and red chillies until fragrant. Add prawn or chicken, cook until the color changes.","Add green peas, beansprouts and spring onion, and then add the rice and the mixed eggs, cook for 5 minutes.","Add salt, pepper and light soy sauce, cook until the rice is softened","Place the cow-eyed egg in the top of fried rice, fried chicken, mixed pickles, shrimp crackers and chicken satay, serve in five portions.<\/text>"] cookbook:indonesian-style_fried_rice type cookbook:recipes cookbook:indonesian-style_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Indonesian-style_Fried_Rice cookbook:indonesia type cookbook:cuisines cookbook:indonesia type cookbook:cuisines_by_country cookbook:inductiveload/sandbox2 recipeCategory category:chutney_recipes cookbook:inductiveload/sandbox2 recipeCategory category:easy_recipes cookbook:inductiveload/sandbox2 recipeCategory category:indian_recipes cookbook:inductiveload/sandbox2 recipeCategory category:recipes_with_images cookbook:inductiveload/sandbox2 recipeCategory category:south_asian_recipes cookbook:inductiveload/sandbox2 recipeCuisine cookbook:cuisine_of_india cookbook:inductiveload/sandbox2 recipeCuisine cookbook:south_asian_cuisines cookbook:inductiveload/sandbox2 type cookbook:recipes cookbook:indulgent_chocolate_torte difficulty 5 cookbook:indulgent_chocolate_torte name "Indulgent Chocolate Torte" cookbook:indulgent_chocolate_torte recipeCategory category:baking_recipes cookbook:indulgent_chocolate_torte recipeCategory category:chocolate_recipes cookbook:indulgent_chocolate_torte recipeCategory category:dessert_recipes cookbook:indulgent_chocolate_torte recipeCategory category:dessert_sauce_recipes cookbook:indulgent_chocolate_torte recipeCategory category:vegetarian_recipes cookbook:indulgent_chocolate_torte recipeCategory category:very_difficult_recipes cookbook:indulgent_chocolate_torte recipeCookingTechnique cookbook:baking cookbook:indulgent_chocolate_torte recipeCookingTechnique cookbook:beat cookbook:indulgent_chocolate_torte recipeCookingTechnique cookbook:boiling cookbook:indulgent_chocolate_torte recipeCookingTechnique cookbook:simmering cookbook:indulgent_chocolate_torte recipeEquipment cookbook:cookie_sheet cookbook:indulgent_chocolate_torte recipeEquipment cookbook:peeler cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:brown_sugar cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:butter cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:chocolate cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:cinnamon cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:corn_syrup cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:cream cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:egg cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:egg_white cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:flour cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:margarine cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:powdered_sugar cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:sugar cookbook:indulgent_chocolate_torte recipeFoodstuff cookbook:water cookbook:indulgent_chocolate_torte recipeIngredient "½ cup all-purpose flour" cookbook:indulgent_chocolate_torte recipeIngredient "¼ cup corn syrup" cookbook:indulgent_chocolate_torte recipeIngredient "½ cup heavy whipping cream" cookbook:indulgent_chocolate_torte recipeIngredient "½ cup margarine or butter" cookbook:indulgent_chocolate_torte recipeIngredient "½ cup sugar" cookbook:indulgent_chocolate_torte recipeIngredient "1 cup packed brown sugar" cookbook:indulgent_chocolate_torte recipeIngredient "1 cup powdered sugar" cookbook:indulgent_chocolate_torte recipeIngredient "1 cup semi-sweet chocolate chips" cookbook:indulgent_chocolate_torte recipeIngredient "1 ounce unsweetened chocolate" cookbook:indulgent_chocolate_torte recipeIngredient "1 tablespoon margarine or butter" cookbook:indulgent_chocolate_torte recipeIngredient "1 teaspoon margarine or butter" cookbook:indulgent_chocolate_torte recipeIngredient "2 teaspoon ground cinnamon" cookbook:indulgent_chocolate_torte recipeIngredient "4 eggs, separated" cookbook:indulgent_chocolate_torte recipeIngredient "5 teaspoons boiling water boil" cookbook:indulgent_chocolate_torte recipeInstructions ["Place a bar or block of chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar.","Transfer each curl carefully with a toothpick to wax-lined cookie sheet or directly onto frosted cake, pie or other dessert."] cookbook:indulgent_chocolate_torte recipeYield not nearly enough cookbook:indulgent_chocolate_torte totalTime "prep 30 minutes<br>bake 35-40 minutes<br>final prep 1 hour" cookbook:indulgent_chocolate_torte type cookbook:recipes cookbook:indulgent_chocolate_torte url https://en.wikibooks.org/wiki/Cookbook:Indulgent_Chocolate_Torte cookbook:ingredients_available_all_year type cookbook:ingredients_by_seasonality cookbook:ingredients_by_seasonality type cookbook:ingredients cookbook:ingredients label "index of ingredients" cookbook:ingredients label "ingredients" cookbook:ingredients label "ingredients index" cookbook:ingredients label "more ingredients »" cookbook:ingredients name "Ingredients" cookbook:ingredients recipeCategory category:ingredients cookbook:ingredients type cookbook:recipes cookbook:ingredients url https://en.wikibooks.org/wiki/Cookbook:Ingredients cookbook:injera label "injera" cookbook:injera name "Injera" cookbook:injera recipeCategory category:ethiopian_recipes cookbook:injera recipeCategory category:flatbread_recipes cookbook:injera recipeCategory category:gluten-free_recipes cookbook:injera recipeCategory category:recipes_with_images cookbook:injera recipeCuisine cookbook:cuisine_of_ethiopia cookbook:injera recipeEquipment cookbook:frying_pan cookbook:injera recipeEquipment cookbook:ladle cookbook:injera recipeFoodstuff cookbook:flour cookbook:injera recipeFoodstuff cookbook:oil_and_fat cookbook:injera recipeFoodstuff cookbook:salt cookbook:injera recipeFoodstuff cookbook:sorghum cookbook:injera recipeFoodstuff cookbook:teff cookbook:injera recipeFoodstuff cookbook:water cookbook:injera recipeFoodstuff cookbook:yeast cookbook:injera recipeFoodstuff cookbook:yogurt cookbook:injera recipeIngredient "1½ cups water (warm - but not hot!)" cookbook:injera recipeIngredient "1 cup teff flour" cookbook:injera recipeIngredient "a pinch of salt" cookbook:injera recipeIngredient "oil for frying" cookbook:injera recipeIngredient "optional: fermentation starter (see notes). Note that fermentation starter may contain gluten." cookbook:injera recipeInstructions ["Mix the flour with the water, and the salt. Add your fermentation starter if using one (see notes).","Set aside to ferment overnight, or at least 12 hours. There should be bubbles on the surface from fermenting, before you use it.","Heat a large, flat pan until it is hot enough to make a droplet of water sizzle. Oil it very lightly, just enough to make the pan shine.","Pour or ladle some batter onto the pan, spiralling outwards from the centre. Only a thin cover is required, a little thicker than a cr\u00eape but not by much.","As it cooks, the surface of the injera will become covered in holes or pits. When the entire injera has changed colour and the edges start to lift from the pan, remove it and set aside, then pour the next injera and repeat until finished."] cookbook:injera recipeNotes "* If you can't get it to ferment by itself, try a good fermentation starter like a teaspoonful of kefir. Baker's yeast alone will not make for good flavour, as bacteria are needed also, but a teaspoonful of yoghurt plus a pinch of yeast might do the trick if you can't get kefir. * Traditional injera is made with teff, however if this is difficult to get, it can be made with sorghum or wheat flour. * Since teff is often quite expensive outside of Africa, it is often mixed with wheat flour to give the injera some of the teff flavour but for less expense. Mix \u00bc cup of teff flour with \u00be cup of sorghum or wheat flour, for the recipe above. " cookbook:injera type cookbook:recipes cookbook:injera url https://en.wikibooks.org/wiki/Cookbook:Injera cookbook:insects label "insects" cookbook:insects name "Insects" cookbook:insects url https://en.wikibooks.org/wiki/Cookbook:Insects cookbook:instant_chocolate_mousse difficulty 3 cookbook:instant_chocolate_mousse name "Instant Chocolate Mousse" cookbook:instant_chocolate_mousse recipeCategory category:chocolate_recipes cookbook:instant_chocolate_mousse recipeCategory category:medium_difficulty_recipes cookbook:instant_chocolate_mousse recipeCategory category:mousse_recipes cookbook:instant_chocolate_mousse recipeCategory category:vegetarian_recipes cookbook:instant_chocolate_mousse recipeEquipment cookbook:mixer cookbook:instant_chocolate_mousse recipeEquipment cookbook:peeler cookbook:instant_chocolate_mousse recipeEquipment cookbook:whisk cookbook:instant_chocolate_mousse recipeFoodstuff cookbook:cherry cookbook:instant_chocolate_mousse recipeFoodstuff cookbook:chocolate cookbook:instant_chocolate_mousse recipeFoodstuff cookbook:coffee cookbook:instant_chocolate_mousse recipeFoodstuff cookbook:cream cookbook:instant_chocolate_mousse recipeFoodstuff cookbook:powdered_sugar cookbook:instant_chocolate_mousse recipeFoodstuff cookbook:salt cookbook:instant_chocolate_mousse recipeFoodstuff cookbook:whipped_cream cookbook:instant_chocolate_mousse recipeIngredient "¼ cup plus 2 tablespoons hot coffee" cookbook:instant_chocolate_mousse recipeIngredient "½ cup unsweetened cocoa powder" cookbook:instant_chocolate_mousse recipeIngredient "1 ounce kirsch (cherry brandy), chocolate brandy, or coffee liqueur" cookbook:instant_chocolate_mousse recipeIngredient "1 pint heavy cream (also called whipping cream)" cookbook:instant_chocolate_mousse recipeIngredient "6 chocolate cups or shells" cookbook:instant_chocolate_mousse recipeIngredient "6 maraschino cherries" cookbook:instant_chocolate_mousse recipeIngredient "⅔ cup powdered sugar" cookbook:instant_chocolate_mousse recipeIngredient "Pinch of salt" cookbook:instant_chocolate_mousse recipeIngredient "Small chocolate bar (for garnish)" cookbook:instant_chocolate_mousse recipeInstructions ["In a medium bowl, whisk together the cocoa powder, coffee, and salt. It should whisk easily and have the consistency of melted chocolate.","If it is too thick, whisk in another tablespoon of coffee.","Set aside.","In a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute.","Add the powdered sugar and whip for another minute.","Add the kirsch and coffee-cocoa powder mixture.","Whip on high until stiff peaks form, about another minute.","Spoon the mousse into a medium plastic bag and twist the top closed.","Use scissors to snip off one corner (about \u00bd inch up).","Arrange the chocolate cups on serving plates.","If the cups don't sit flat, place a dollop of mousse under them.","Squeeze the bag to pipe the mousse into the chocolate cups.","Use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate.","Top each mousse with a cherry."] cookbook:instant_chocolate_mousse recipeNotes "* Refrigerate if not eating immediately. " cookbook:instant_chocolate_mousse recipeYield 6 cookbook:instant_chocolate_mousse totalTime "15 minutes, start to finish!" cookbook:instant_chocolate_mousse type cookbook:recipes cookbook:instant_chocolate_mousse url https://en.wikibooks.org/wiki/Cookbook:Instant_Chocolate_Mousse cookbook:instant_coffee label "instant coffee" cookbook:international_food_terms#chips_and_french_fries_(australia) label "(note)" cookbook:international_food_terms#digestive_biscuits_and_graham_crackers label "(note)" cookbook:international_food_terms label "food terms" cookbook:international_food_terms label "international food terms" cookbook:international_food_terms name "International food terms" cookbook:international_food_terms name "International Food Terms" cookbook:international_food_terms url https://en.wikibooks.org/wiki/Cookbook:International_food_terms cookbook:international_food_terms url https://en.wikibooks.org/wiki/Cookbook:International_Food_Terms cookbook:iran type cookbook:cuisines cookbook:iran type cookbook:cuisines_by_country cookbook:iraqi_charoset label "iraqi charoset" cookbook:iraqi_charoset name "Iraqi Charoset" cookbook:iraqi_charoset recipeCategory category:date_recipes cookbook:iraqi_charoset recipeCategory category:holiday_recipes cookbook:iraqi_charoset recipeCategory category:iraqi_recipes cookbook:iraqi_charoset recipeCategory category:jewish_recipes cookbook:iraqi_charoset recipeCategory category:recipes_with_metric_units cookbook:iraqi_charoset recipeCuisine cookbook:cuisine_of_iraq cookbook:iraqi_charoset recipeFoodstuff cookbook:date cookbook:iraqi_charoset recipeFoodstuff cookbook:pistachio cookbook:iraqi_charoset recipeFoodstuff cookbook:walnut cookbook:iraqi_charoset recipeIngredient "125 ml. chopped walnuts or pistachios" cookbook:iraqi_charoset recipeIngredient "500 ml. Iraqi dates, chopped and seeded" cookbook:iraqi_charoset recipeIngredient "salt" cookbook:iraqi_charoset recipeIngredient "water" cookbook:iraqi_charoset recipeInstructions ["Boil dates in lightly salted water stirring frequently until it is a thick paste.","Mix in finely chopped nuts.","A traditional variant is to strain the pulp out of the paste producing a honey-like date syrup. This procedure uses considerably more dates and can take several days to produce sufficient syrup."] cookbook:iraqi_charoset type cookbook:recipes cookbook:iraqi_charoset url https://en.wikibooks.org/wiki/Cookbook:Iraqi_Charoset cookbook:iraq type cookbook:cuisines cookbook:iraq type cookbook:cuisines_by_country cookbook:ireland type cookbook:cuisines cookbook:ireland type cookbook:cuisines_by_country cookbook:irish_breakfast label "irish breakfast" cookbook:irish_fruit_cake name "Irish fruit cake" cookbook:irish_fruit_cake recipeCategory category:baking_recipes cookbook:irish_fruit_cake recipeCategory category:cake_recipes cookbook:irish_fruit_cake recipeCategory category:cherry_recipes cookbook:irish_fruit_cake recipeCategory category:dessert_recipes cookbook:irish_fruit_cake recipeCategory category:raisin_recipes cookbook:irish_fruit_cake recipeFoodstuff cookbook:baking_powder cookbook:irish_fruit_cake recipeFoodstuff cookbook:butter cookbook:irish_fruit_cake recipeFoodstuff cookbook:cherry cookbook:irish_fruit_cake recipeFoodstuff cookbook:egg cookbook:irish_fruit_cake recipeFoodstuff cookbook:flour cookbook:irish_fruit_cake recipeFoodstuff cookbook:raisin cookbook:irish_fruit_cake recipeFoodstuff cookbook:salt cookbook:irish_fruit_cake recipeFoodstuff cookbook:sugar cookbook:irish_fruit_cake recipeFoodstuff cookbook:zest cookbook:irish_fruit_cake recipeIngredient "½ tsp baking powder" cookbook:irish_fruit_cake recipeIngredient "1 lb cake flour" cookbook:irish_fruit_cake recipeIngredient "2 oz citrus peel" cookbook:irish_fruit_cake recipeIngredient "2 oz dried cherries" cookbook:irish_fruit_cake recipeIngredient "3 eggs" cookbook:irish_fruit_cake recipeIngredient "4 oz sultanas or golden raisins" cookbook:irish_fruit_cake recipeIngredient "6 oz butter" cookbook:irish_fruit_cake recipeIngredient "6 oz sugar" cookbook:irish_fruit_cake recipeIngredient "A pinch of salt" cookbook:irish_fruit_cake recipeInstructions ["Preheat the oven to 350\u00b0F.","Sift together flour, salt and baking powder.","Cream butter and sugar, this may take 5-10 min.","Add eggs individually, incorporating each fully before adding the next.","Fold in fruits then the dry mixture.","Turn on to a greased and lined 8 inch cake pin.","Bake on the center rack for 75-90 minutes. (Check for doneness after 60 minutes.)","Let cake cool to room temperature in pan.","Remove to a wire tray, cover with towel and allow to sit until completely cool.","This particular version of the recipe does not include whiskey. If you were to add it, it would be added along with the butter and sugar. Approximately one quart should be used.","This recipe uses raisins and cherries but apples, strawberries, or raspberries can be substituted."] cookbook:irish_fruit_cake type cookbook:recipes cookbook:irish_fruit_cake url https://en.wikibooks.org/wiki/Cookbook:Irish_fruit_cake cookbook:irish_potatoes name "Irish Potatoes" cookbook:irish_potatoes recipeCategory category:mid-atlantic_u.s._cuisine cookbook:irish_potatoes recipeIngredient "1 part cream Cheese" cookbook:irish_potatoes recipeIngredient "2 part dry coconut shavings (can be omitted)" cookbook:irish_potatoes recipeIngredient "3 parts confectioners sugar" cookbook:irish_potatoes recipeIngredient "Cinnamon" cookbook:irish_potatoes recipeIngredient "Vanilla extract" cookbook:irish_potatoes recipeInstructions ["Place the sugar, cream cheese, coconut shavings, and a small amount of vanilla extract into a large bowl.","Knead by hand until ingredients are thoroughly mixed. It should have the consistency of dough. If it's too dry, add more cream cheese. If it's too soft, add more sugar.","Break off small amounts and roll them in your hands until they form balls. They should be small enough to be eaten in one bite","Roll the balls in cinnamon until they are completely coated","(Optional) Place completed "potatoes" in the refrigerator for a few hours until they are firm"] cookbook:irish_potatoes type cookbook:recipes cookbook:irish_potatoes url https://en.wikibooks.org/wiki/Cookbook:Irish_Potatoes cookbook:irish_soda_bread difficulty 2 cookbook:irish_soda_bread label "irish soda bread" cookbook:irish_soda_bread name "Irish Soda Bread" cookbook:irish_soda_bread recipeCategory category:baking_recipes cookbook:irish_soda_bread recipeCategory category:bread_recipes cookbook:irish_soda_bread recipeCategory category:easy_recipes cookbook:irish_soda_bread recipeCategory category:inexpensive_recipes cookbook:irish_soda_bread recipeCategory category:irish_recipes cookbook:irish_soda_bread recipeCategory category:vegetarian_recipes cookbook:irish_soda_bread recipeCookingTechnique cookbook:baking cookbook:irish_soda_bread recipeCookingTechnique cookbook:beat cookbook:irish_soda_bread recipeCuisine cookbook:cuisine_of_ireland cookbook:irish_soda_bread recipeFoodstuff cookbook:baking_powder cookbook:irish_soda_bread recipeFoodstuff cookbook:baking_soda cookbook:irish_soda_bread recipeFoodstuff cookbook:butter cookbook:irish_soda_bread recipeFoodstuff cookbook:buttermilk cookbook:irish_soda_bread recipeFoodstuff cookbook:egg cookbook:irish_soda_bread recipeFoodstuff cookbook:flour cookbook:irish_soda_bread recipeFoodstuff cookbook:lemon_juice cookbook:irish_soda_bread recipeFoodstuff cookbook:salt cookbook:irish_soda_bread recipeFoodstuff cookbook:vinegar cookbook:irish_soda_bread recipeFoodstuff cookbook:white_sugar cookbook:irish_soda_bread recipeIngredient "¼ cup butter, melted" cookbook:irish_soda_bread recipeIngredient "⅛ cup white sugar" cookbook:irish_soda_bread recipeIngredient "1 egg, lightly beaten" cookbook:irish_soda_bread recipeIngredient "1 Tablespoon baking powder" cookbook:irish_soda_bread recipeIngredient "1 teaspoon baking soda" cookbook:irish_soda_bread recipeIngredient "1 teaspoon salt" cookbook:irish_soda_bread recipeIngredient "2 cups buttermilk" cookbook:irish_soda_bread recipeIngredient "3 cups all-purpose flour" cookbook:irish_soda_bread recipeInstructions ["Preheat oven to 325\u00b0F (160\u00b0C).","Grease and flour a 9x5 inch loaf pan.","Combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.","Blend egg and buttermilk together, and add all at once to the flour mixture.","Mix until just moistened. ''Too much mixing will make it tough.''","Stir in butter; pour into prepared pan.","Bake for 65-70 minutes, or until a toothpick inserted in the bread comes out clean. The loaf should sound hollow if you tap the base.","Cool on a wire rack.","Wrap in tea-towel or foil several hours or overnight for best flavor."] cookbook:irish_soda_bread recipeNotes "* May serve toasted and buttered. * Soda bread rises as a result of acid being mixed with baking soda. The acid is commonly in the form of vinegar, lemon juice, or buttermilk. A tablespoon of lemon juice or vinegar in one cup of milk can be substituted for each cup of buttermilk. * For best results, bake it at 375\u00b0F (190\u00b0C), for about 50 minutes, on a preheated baking stone. " cookbook:irish_soda_bread recipeYield 8 cookbook:irish_soda_bread totalTime "prep 15 minutes<br>bake 50-70 minutes" cookbook:irish_soda_bread type cookbook:recipes cookbook:irish_soda_bread url https://en.wikibooks.org/wiki/Cookbook:Irish_Soda_Bread cookbook:irish_soda_bread,_whole_wheat recipeCategory category:bread_recipes cookbook:irish_soda_bread,_whole_wheat recipeCategory category:breakfast_recipes cookbook:irish_soda_bread,_whole_wheat recipeCategory category:inexpensive_recipes cookbook:irish_soda_bread,_whole_wheat recipeCategory category:vegetarian_recipes cookbook:irish_soda_bread,_whole_wheat type cookbook:recipes cookbook:irish_stew label "irish stew" cookbook:irish_stew name "Irish Stew" cookbook:irish_stew recipeCategory category:irish_recipes cookbook:irish_stew recipeCategory category:lamb_recipes cookbook:irish_stew recipeCategory category:potato_recipes cookbook:irish_stew recipeCategory category:recipes_with_metric_units cookbook:irish_stew recipeCategory category:stew_recipes cookbook:irish_stew recipeCuisine cookbook:cuisine_of_ireland cookbook:irish_stew recipeFoodstuff cookbook:carrot cookbook:irish_stew recipeFoodstuff cookbook:lamb cookbook:irish_stew recipeFoodstuff cookbook:mutton cookbook:irish_stew recipeFoodstuff cookbook:onion cookbook:irish_stew recipeFoodstuff cookbook:parsley cookbook:irish_stew recipeFoodstuff cookbook:pepper cookbook:irish_stew recipeFoodstuff cookbook:potato cookbook:irish_stew recipeFoodstuff cookbook:salt cookbook:irish_stew recipeFoodstuff cookbook:water cookbook:irish_stew recipeIngredient "2½ lb (1.1kg) boned mutton" cookbook:irish_stew recipeIngredient "2 cups (480ml) water" cookbook:irish_stew recipeIngredient "2 large onions" cookbook:irish_stew recipeIngredient "3 or 4 medium carrots" cookbook:irish_stew recipeIngredient "4 large potatoes" cookbook:irish_stew recipeIngredient "salt and pepper" cookbook:irish_stew recipeIngredient "sprig of parsley" cookbook:irish_stew recipeInstructions ["Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley.","Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste.","Cover and put on a very low heat for about 2\u00bd hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1\u00bd hours cooking time."] cookbook:irish_stew type cookbook:recipes cookbook:irish_stew url https://en.wikibooks.org/wiki/Cookbook:Irish_Stew cookbook:ishkhan label "ishkhan" cookbook:island_ceviche name "Island Ceviche" cookbook:island_ceviche recipeCategory category:appetizer_recipes cookbook:island_ceviche recipeCategory category:fish_recipes cookbook:island_ceviche recipeCategory category:lemon_recipes cookbook:island_ceviche recipeCategory category:lime_recipes cookbook:island_ceviche recipeCategory category:marinade_recipes cookbook:island_ceviche recipeCategory category:orange_recipes cookbook:island_ceviche recipeCategory category:refrigerated_recipes cookbook:island_ceviche recipeCategory category:seafood_recipes cookbook:island_ceviche recipeIngredient "1/2 cup freshly squeezed lemon juice" cookbook:island_ceviche recipeIngredient "1/2 cup freshly squeezed lime juice" cookbook:island_ceviche recipeIngredient "1/2 cup freshly squeezed orange juice" cookbook:island_ceviche recipeIngredient "1 (7 ounce) mahimahi fillet, thinly sliced" cookbook:island_ceviche recipeIngredient "1 (8 ounce) pompano fillet, thinly sliced" cookbook:island_ceviche recipeIngredient "1 tsp freshly ground black pepper" cookbook:island_ceviche recipeIngredient "1 tsp salt" cookbook:island_ceviche recipeInstructions ["Combine juices and salt and pepper. Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.","The next day, eat!"] cookbook:island_ceviche type cookbook:recipes cookbook:island_ceviche url https://en.wikibooks.org/wiki/Cookbook:Island_Ceviche cookbook:island_salsa_salad difficulty 2 cookbook:island_salsa_salad name "Island Salsa Salad" cookbook:island_salsa_salad recipeCategory category:avocado_recipes cookbook:island_salsa_salad recipeCategory category:easy_recipes cookbook:island_salsa_salad recipeCategory category:mango_recipes cookbook:island_salsa_salad recipeCategory category:onion_recipes cookbook:island_salsa_salad recipeCategory category:salad_recipes cookbook:island_salsa_salad recipeCategory category:salsa_recipes cookbook:island_salsa_salad recipeCategory category:vegetarian_recipes cookbook:island_salsa_salad recipeCookingTechnique cookbook:boiling cookbook:island_salsa_salad recipeCookingTechnique cookbook:dice cookbook:island_salsa_salad recipeEquipment cookbook:colander cookbook:island_salsa_salad recipeEquipment cookbook:sieve cookbook:island_salsa_salad recipeFoodstuff cookbook:avocado cookbook:island_salsa_salad recipeFoodstuff cookbook:cilantro cookbook:island_salsa_salad recipeFoodstuff cookbook:cumin cookbook:island_salsa_salad recipeFoodstuff cookbook:garlic cookbook:island_salsa_salad recipeFoodstuff cookbook:jalapeño cookbook:island_salsa_salad recipeFoodstuff cookbook:jicama cookbook:island_salsa_salad recipeFoodstuff cookbook:lime cookbook:island_salsa_salad recipeFoodstuff cookbook:mango cookbook:island_salsa_salad recipeFoodstuff cookbook:mint cookbook:island_salsa_salad recipeFoodstuff cookbook:onion cookbook:island_salsa_salad recipeFoodstuff cookbook:pineapple cookbook:island_salsa_salad recipeFoodstuff cookbook:salt cookbook:island_salsa_salad recipeFoodstuff cookbook:water cookbook:island_salsa_salad recipeIngredient "½ cup minced red onion, scalded (see note)" cookbook:island_salsa_salad recipeIngredient "½ teaspoon ground cumin" cookbook:island_salsa_salad recipeIngredient "½ to ¾ teaspoon salt" cookbook:island_salsa_salad recipeIngredient "1½ cups minced fresh pineapple (half a small pineapple)" cookbook:island_salsa_salad recipeIngredient "1½ cups minced jicama" cookbook:island_salsa_salad recipeIngredient "1 ripe mango, small, diced" cookbook:island_salsa_salad recipeIngredient "1 to 2 small serrano chilis (2½ inches long, or ½ small jalapeño chili, seeded and very finely minced)" cookbook:island_salsa_salad recipeIngredient "2 teaspoons minced garlic" cookbook:island_salsa_salad recipeIngredient "3 tablespoons minced fresh cilantro" cookbook:island_salsa_salad recipeIngredient "3 tablespoons minced fresh mint" cookbook:island_salsa_salad recipeIngredient "4 small, ripe avocados, peeled and diced (save the pits)" cookbook:island_salsa_salad recipeIngredient "5 tablespoons fresh lime juice" cookbook:island_salsa_salad recipeInstructions ["Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl then add the onion.","Mix everything together thoroughly but gently.","Put the avocado pits in the salad, to help the avocados retain color.","Chill for about 2 hours, tightly covered.","Take out the pits and serve."] cookbook:island_salsa_salad recipeNotes "* To scald the minced onion, pour about a quart of boiling water over the onion in a colander or strainer inside a bowl and let stand while preparing rest of recipe. " cookbook:island_salsa_salad recipeYield 6 cups cookbook:island_salsa_salad totalTime "2½ hours" cookbook:island_salsa_salad type cookbook:recipes cookbook:island_salsa_salad url https://en.wikibooks.org/wiki/Cookbook:Island_Salsa_Salad cookbook:İslim_kebabı label "islim kebabı" cookbook:isomalt label "isomalt" cookbook:isomalt name "Isomalt" cookbook:isomalt recipeCategory category:basic_foodstuffs cookbook:isomalt recipeCategory category:sweeteners cookbook:isomalt type cookbook:basic_foodstuffs cookbook:isomalt type cookbook:ingredients cookbook:isomalt type cookbook:sweeteners cookbook:isomalt url https://en.wikibooks.org/wiki/Cookbook:Isomalt cookbook:israeli_salad label "israeli salad" cookbook:israeli_salad name "Israeli Salad" cookbook:israeli_salad recipeCategory category:israeli_recipes cookbook:israeli_salad recipeCategory category:recipes_without_cooking_time cookbook:israeli_salad recipeCategory category:recipes_without_servings cookbook:israeli_salad recipeCategory category:salad_recipes cookbook:israeli_salad recipeCuisine cookbook:cuisine_of_israel cookbook:israeli_salad recipeFoodstuff cookbook:cucumber cookbook:israeli_salad recipeFoodstuff cookbook:lemon cookbook:israeli_salad recipeFoodstuff cookbook:oil_and_fat cookbook:israeli_salad recipeFoodstuff cookbook:onion cookbook:israeli_salad recipeFoodstuff cookbook:parsley cookbook:israeli_salad recipeFoodstuff cookbook:pepper cookbook:israeli_salad recipeFoodstuff cookbook:salt cookbook:israeli_salad recipeFoodstuff cookbook:thyme cookbook:israeli_salad recipeFoodstuff cookbook:tomato cookbook:israeli_salad recipeFoodstuff cookbook:vinegar cookbook:israeli_salad recipeFoodstuff cookbook:za'atar cookbook:israeli_salad recipeIngredient "¼ cup chopped parsley" cookbook:israeli_salad recipeIngredient "½ t freshly ground black pepper" cookbook:israeli_salad recipeIngredient "½ t salt" cookbook:israeli_salad recipeIngredient "1 cucumber, chopped in 1 cm cubes" cookbook:israeli_salad recipeIngredient "1 onion, chopped in 1 cm cubes" cookbook:israeli_salad recipeIngredient "1 tomato, chopped in 1 cm cubes" cookbook:israeli_salad recipeIngredient "1 t za'atar (can substitute ¼ t thyme)" cookbook:israeli_salad recipeIngredient "2 T lemon juice (may use vinegar instead)" cookbook:israeli_salad recipeIngredient "2 T oil" cookbook:israeli_salad recipeInstructions ["Mix cucumber, tomato, onion, and parsley.","Mix oil, lemon juice, salt, pepper, and za'atar.","Pour over vegetables. Correct seasoning, to taste."] cookbook:israeli_salad type cookbook:recipes cookbook:israeli_salad url https://en.wikibooks.org/wiki/Cookbook:Israeli_Salad cookbook:israel type cookbook:cuisines cookbook:israel type cookbook:cuisines_by_country cookbook:italian-american_cuisine label "italian-american cuisine" cookbook:italian-american_cuisine name "Italian-American cuisine" cookbook:italian-american_cuisine name "Italian-American Cuisine" cookbook:italian-american_cuisine type cookbook:cuisines cookbook:italian-american_cuisine url https://en.wikibooks.org/wiki/Cookbook:Italian-American_cuisine cookbook:italian-american_cuisine url https://en.wikibooks.org/wiki/Cookbook:Italian-American_Cuisine cookbook:italian_braised_shortribs name "Italian Braised Shortribs" cookbook:italian_braised_shortribs recipeCategory category:beef_recipes cookbook:italian_braised_shortribs recipeCategory category:braised_recipes cookbook:italian_braised_shortribs recipeCategory category:italian_recipes cookbook:italian_braised_shortribs recipeCategory category:main_course_recipes cookbook:italian_braised_shortribs recipeCategory category:wine_recipes cookbook:italian_braised_shortribs recipeCuisine cookbook:cuisine_of_italy cookbook:italian_braised_shortribs recipeIngredient "10 whole sprigs thyme" cookbook:italian_braised_shortribs recipeIngredient "1/2 cup tomato paste" cookbook:italian_braised_shortribs recipeIngredient "1/2 quart beef broth" cookbook:italian_braised_shortribs recipeIngredient "18 basil leaves" cookbook:italian_braised_shortribs recipeIngredient "1 quart red wine, preferably Chianti" cookbook:italian_braised_shortribs recipeIngredient "1 tbsp olive oil" cookbook:italian_braised_shortribs recipeIngredient "3 pounds English-cut shortribs" cookbook:italian_braised_shortribs recipeIngredient "3 tbsp finely chopped oregano" cookbook:italian_braised_shortribs recipeIngredient "4 whole sprigs rosemary" cookbook:italian_braised_shortribs recipeIngredient "Salt and freshly ground black pepper" cookbook:italian_braised_shortribs recipeInstructions ["Whisk together tomato paste and wine. Set aside.","Season shortribs with salt and black pepper.","Heat a 6-quart cast iron or enamel Dutch oven over medium high heat. Pour in oil and add shortribs, one at a time, until browned on all sides. Remove and keep warm.","Add wine mixture to Dutch oven and whisk continuously to dissolve browned bits. Add remaining ingredients and place in a cold oven. Set oven to 250\u00b0 and cook for 5 1\/2 hours.","Remove shortribs and strain sauce back into Dutch oven. Discard herb pieces and shred short ribs. Discard bones.","Add shortribs back into sauce and heat over low heat just until heated through. Serve warm."] cookbook:italian_braised_shortribs type cookbook:recipes cookbook:italian_braised_shortribs url https://en.wikibooks.org/wiki/Cookbook:Italian_Braised_Shortribs cookbook:italian_bread difficulty 3 cookbook:italian_bread label "italian" cookbook:italian_bread name "Italian Bread" cookbook:italian_bread recipeCategory category:baking_recipes cookbook:italian_bread recipeCategory category:bread_recipes cookbook:italian_bread recipeCategory category:inexpensive_recipes cookbook:italian_bread recipeCategory category:italian_recipes cookbook:italian_bread recipeCategory category:medium_difficulty_recipes cookbook:italian_bread recipeCategory category:vegan_recipes cookbook:italian_bread recipeCategory category:vegetarian_recipes cookbook:italian_bread recipeCookingTechnique cookbook:baking cookbook:italian_bread recipeCookingTechnique cookbook:beat cookbook:italian_bread recipeCookingTechnique cookbook:boiling cookbook:italian_bread recipeCuisine cookbook:cuisine_of_italy cookbook:italian_bread recipeCuisine cookbook:vegan_cuisine cookbook:italian_bread recipeEquipment cookbook:cookie_sheet cookbook:italian_bread recipeEquipment cookbook:cooling_rack cookbook:italian_bread recipeEquipment cookbook:dough_hook cookbook:italian_bread recipeEquipment cookbook:mixer cookbook:italian_bread recipeEquipment cookbook:oven cookbook:italian_bread recipeFoodstuff cookbook:cornstarch cookbook:italian_bread recipeFoodstuff cookbook:flour cookbook:italian_bread recipeFoodstuff cookbook:salt cookbook:italian_bread recipeFoodstuff cookbook:sugar cookbook:italian_bread recipeFoodstuff cookbook:vegetable_oil cookbook:italian_bread recipeFoodstuff cookbook:water cookbook:italian_bread recipeFoodstuff cookbook:yeast cookbook:italian_bread recipeIngredient "½ cup wheat germ, optional" cookbook:italian_bread recipeIngredient "1⅓ cups warm water (about 110°F)" cookbook:italian_bread recipeIngredient "1 package active dry yeast" cookbook:italian_bread recipeIngredient "1 Tablespoon sugar" cookbook:italian_bread recipeIngredient "1 Tablespoon vegetable oil" cookbook:italian_bread recipeIngredient "1 teaspoon cornstarch dissolved in ⅓ cup water" cookbook:italian_bread recipeIngredient "1 teaspoon salt" cookbook:italian_bread recipeIngredient "3½ to 4 cups flour" cookbook:italian_bread recipeInstructions ["In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.","Stir in oil, salt, and sugar.","Add 2\u00bd cups flour and mix to blend.","Using a spoon or heavy duty mixer, beat until elastic, about 5 minutes.","Stir in (you may want to use dough hooks) another cup of flour and wheat germ, if desired to make a stiff dough.","Knead on a board or pastry cloth, floured with some of the last \u00bd cup flour, until dough is springy and smooth and develops small bubbles just under the surface (about 20 to 25 minutes-you may want to do this with the dough hooks).","Put in greased bowl, turning to grease top, then cover with a cloth.","Rise until doubled, about an hour, depending on temperature.","Punch down dough, turn out, and divide in half.","Preheat oven to 375\u00b0F.","Shape each half of dough into a slender oval loaf about 15 inches long.","Place on greased baking sheet, cover lightly and let rise until nearly doubled, about 30 to 40 minutes.","Bring cornstarch mixture to a boil and stir until thick and clear.","Brush loaves with mixture.","Slash loaf tops \u00bd inch with floured sharp knife or razor blade.","Bake until loaves browned and sound hollow when tapped, 25 to 30 minutes.","Cool on wire racks."] cookbook:italian_bread recipeNotes "* A cup of whole wheat flour may be substituted for a cup of plain flour. * To get a rapid initial rise, use water about 130-135\u00b0F, and pour into bowl with '''yeast mixed with initial flour and salt and sugar''' and start mixing. * All rising should be in a warm place, like near the refrigerator. * A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven. * Great with cheese and cold meats on a picnic. " cookbook:italian_bread recipeYield 2 loaves cookbook:italian_bread totalTime "3-3½ hours" cookbook:italian_bread type cookbook:recipes cookbook:italian_bread url https://en.wikibooks.org/wiki/Cookbook:Italian_Bread cookbook:italian_chicken_rolls name "Italian Chicken Rolls" cookbook:italian_chicken_rolls recipeCategory category:baked_recipes cookbook:italian_chicken_rolls recipeCategory category:cheese_recipes cookbook:italian_chicken_rolls recipeCategory category:chicken_recipes cookbook:italian_chicken_rolls recipeCategory category:italian_recipes cookbook:italian_chicken_rolls recipeCategory category:main_course_recipes cookbook:italian_chicken_rolls recipeCuisine cookbook:cuisine_of_italy cookbook:italian_chicken_rolls recipeIngredient "1 cup grated mozzarella cheese, divided" cookbook:italian_chicken_rolls recipeIngredient "1 cup Italian Tomato Sauce" cookbook:italian_chicken_rolls recipeIngredient "2 boneless skinless chicken breast halves, cut in half" cookbook:italian_chicken_rolls recipeIngredient "2 ounces cream cheese" cookbook:italian_chicken_rolls recipeIngredient "2 ounces ricotta cheese" cookbook:italian_chicken_rolls recipeIngredient "Salt and freshly ground black pepper" cookbook:italian_chicken_rolls recipeInstructions ["Combine ricotta, cream cheese, and 1\/2 cup mozzarella cheese. Set aside.","Place chicken on a sheet of plastic wrap and cover with another. Pound out to 1\/4 inch thickness.","Sprinkle one side of chicken liberally with salt and freshly ground black pepper. Spread unseasoned side with cheese mixture and roll up.","Place seam-side down in a greased 13x9 (or smaller) baking dish. Pour sauce over and bake in a 425 degree F oven 20 minutes or until internal temperature reaches 165 degrees F.","Remove and heat broiler. Sprinkle with cheese and place under broiler until cheese is melted. Remove and serve warm."] cookbook:italian_chicken_rolls type cookbook:recipes cookbook:italian_chicken_rolls url https://en.wikibooks.org/wiki/Cookbook:Italian_Chicken_Rolls cookbook:italian_cooking name "Italian cooking" cookbook:italian_cooking name "Italian Cooking" cookbook:italian_cooking recipeCategory category:assemblages cookbook:italian_cooking type cookbook:assemblages cookbook:italian_cooking type cookbook:recipes cookbook:italian_cooking url https://en.wikibooks.org/wiki/Cookbook:Italian_cooking cookbook:italian_cooking url https://en.wikibooks.org/wiki/Cookbook:Italian_Cooking cookbook:italian_crispy_chicken name "Italian Crispy Chicken" cookbook:italian_crispy_chicken recipeCategory category:baked_recipes cookbook:italian_crispy_chicken recipeCategory category:chicken_recipes cookbook:italian_crispy_chicken recipeCategory category:italian_recipes cookbook:italian_crispy_chicken recipeCategory category:main_course_recipes cookbook:italian_crispy_chicken recipeCuisine cookbook:cuisine_of_italy cookbook:italian_crispy_chicken recipeIngredient "1/4 cup garlic-flavored croutons, finely crushed" cookbook:italian_crispy_chicken recipeIngredient "1/4 cup Italian seasoned breadcrumbs" cookbook:italian_crispy_chicken recipeIngredient "1 tbs each salt and freshly ground black pepper" cookbook:italian_crispy_chicken recipeIngredient "1 tbs Italian seasoning" cookbook:italian_crispy_chicken recipeIngredient "2 tbs paprika" cookbook:italian_crispy_chicken recipeIngredient "3/4 cup all-purpose flour" cookbook:italian_crispy_chicken recipeIngredient "4 (6-8 ounce) boneless skinless chicken breasts" cookbook:italian_crispy_chicken recipeIngredient "4 eggs, beaten" cookbook:italian_crispy_chicken recipeIngredient "Canola oil" cookbook:italian_crispy_chicken recipeInstructions ["Combine flour and seasonings in a pie plate. Combine croutons and breadcrumbs in another pie plate, and place the eggs in another pie plate.","Dredge chicken in flour then dip into eggs. Dredge in crouton mixture and let rest 2-3 minutes.","Coat chicken with canola oil and place onto a greased sheet pan. Insert a probe thermometer into one of the pieces.","Bake in a 425 degree F oven until internal temperature reaches 165 degrees F. Serve warm."] cookbook:italian_crispy_chicken type cookbook:recipes cookbook:italian_crispy_chicken url https://en.wikibooks.org/wiki/Cookbook:Italian_Crispy_Chicken cookbook:italian_dressing difficulty 1 cookbook:italian_dressing label "italian dressing" cookbook:italian_dressing name "Italian Dressing" cookbook:italian_dressing recipeCategory category:american_recipes cookbook:italian_dressing recipeCategory category:garlic_recipes cookbook:italian_dressing recipeCategory category:inexpensive_recipes cookbook:italian_dressing recipeCategory category:salad_dressing_recipes cookbook:italian_dressing recipeCategory category:vegetarian_recipes cookbook:italian_dressing recipeCategory category:very_easy_recipes cookbook:italian_dressing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:italian_dressing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:italian_dressing recipeCuisine cookbook:new_england_cuisine cookbook:italian_dressing recipeFoodstuff cookbook:caper cookbook:italian_dressing recipeFoodstuff cookbook:chiles cookbook:italian_dressing recipeFoodstuff cookbook:fennel cookbook:italian_dressing recipeFoodstuff cookbook:garlic cookbook:italian_dressing recipeFoodstuff cookbook:lemon_juice cookbook:italian_dressing recipeFoodstuff cookbook:olive_oil cookbook:italian_dressing recipeFoodstuff cookbook:pepper cookbook:italian_dressing recipeFoodstuff cookbook:shallot cookbook:italian_dressing recipeFoodstuff cookbook:wine cookbook:italian_dressing recipeIngredient "¼ cup drained capers" cookbook:italian_dressing recipeIngredient "½ cup olive oil" cookbook:italian_dressing recipeIngredient "½ teaspoon black pepper" cookbook:italian_dressing recipeIngredient "½ teaspoon crushed fennel seed" cookbook:italian_dressing recipeIngredient "1/4 c. plus 2 tbsp. water" cookbook:italian_dressing recipeIngredient "1/4 c. vinegar" cookbook:italian_dressing recipeIngredient "1/4 tsp. dried whole Italian seasoning" cookbook:italian_dressing recipeIngredient "1/4 tsp. pepper" cookbook:italian_dressing recipeIngredient "1/4 tsp. salt" cookbook:italian_dressing recipeIngredient "1 clove garlic, pressed" cookbook:italian_dressing recipeIngredient "1 lg. clove garlic, peeled" cookbook:italian_dressing recipeIngredient "1 shallot, minced" cookbook:italian_dressing recipeIngredient "1 small dried red chile, sliced" cookbook:italian_dressing recipeIngredient "1 tablespoon white Chianti or dry white wine" cookbook:italian_dressing recipeIngredient "1 tbsp. plus 1 tsp. grated Parmesan cheese" cookbook:italian_dressing recipeIngredient "2 tablespoons lemon juice" cookbook:italian_dressing recipeIngredient "2 tbsp. chopped fresh parsley" cookbook:italian_dressing recipeIngredient "2 tbsp. vegetable oil" cookbook:italian_dressing recipeIngredient "2 tsp. dry pectin" cookbook:italian_dressing recipeInstructions ["Combine all ingredients except garlic in a jar.","Cover tightly and shake vigorously.","Press a wooden pick through garlic clove; add to dressing mixture.","Cover and refrigerate until thoroughly chilled.","To serve, remove and discard garlic. Cover and shake dressing well."] cookbook:italian_dressing recipeNotes "* Best if used fresh. " cookbook:italian_dressing recipeYield ¾ cup cookbook:italian_dressing totalTime "5 minutes" cookbook:italian_dressing type cookbook:recipes cookbook:italian_dressing url https://en.wikibooks.org/wiki/Cookbook:Italian_Dressing cookbook:italian_garlic_&_herb_marinade name "Italian Garlic & Herb Marinade" cookbook:italian_garlic_&_herb_marinade recipeCategory category:marinade_recipes cookbook:italian_garlic_&_herb_marinade recipeIngredient "1/2 cup red wine, preferably from an Italian region" cookbook:italian_garlic_&_herb_marinade recipeIngredient "1/4 cup extra-virgin olive oil" cookbook:italian_garlic_&_herb_marinade recipeIngredient "1 tbsp black pepper" cookbook:italian_garlic_&_herb_marinade recipeIngredient "1 tbsp salt" cookbook:italian_garlic_&_herb_marinade recipeIngredient "2 tbsp basil, finely chopped" cookbook:italian_garlic_&_herb_marinade recipeIngredient "2 tbsp flat-leaf parsley, finely chopped" cookbook:italian_garlic_&_herb_marinade recipeIngredient "2 tbsp minced garlic" cookbook:italian_garlic_&_herb_marinade recipeIngredient "2 tbsp oregano, finely chopped" cookbook:italian_garlic_&_herb_marinade recipeIngredient "3 sprigs rosemary, finely chopped" cookbook:italian_garlic_&_herb_marinade recipeInstructions ["Combine all ingredients in the dish you're going to marinate your food in. Refrigerate for up to 2 weeks.<\/text>"] cookbook:italian_garlic_&_herb_marinade type cookbook:recipes cookbook:italian_garlic_&_herb_marinade url https://en.wikibooks.org/wiki/Cookbook:Italian_Garlic_&_Herb_Marinade cookbook:italian_garlic_&_herb_marinade type cookbook:recipes cookbook:italian_ice name "Italian Ice" cookbook:italian_ice recipeCategory category:dessert_recipes cookbook:italian_ice recipeCategory category:frozen_recipes cookbook:italian_ice recipeCategory category:lemon_recipes cookbook:italian_ice recipeCategory category:strawberry_recipes cookbook:italian_ice recipeIngredient "1/2 c. sugar" cookbook:italian_ice recipeIngredient "1/4 c sugar" cookbook:italian_ice recipeIngredient "1 c. light corn syrup" cookbook:italian_ice recipeIngredient "1 pt strawberries, fresh, trimmed" cookbook:italian_ice recipeIngredient "2/3 c. lemon juice" cookbook:italian_ice recipeIngredient "2 c ice cubes (about 11)" cookbook:italian_ice recipeIngredient "2 c. water" cookbook:italian_ice recipeIngredient "2 ts lemon juice, fresh" cookbook:italian_ice recipeInstructions ["Put a 9 or 10-inch metal cake pan in the freezer. In a blender, blend the strawberries, sugar, and lemon juice until the mixture is smooth and the sugar is dissolved.","Add the ice cubes, blend the mixture until it is smooth, and pour it into the cold pan. Freeze the mixture for 30 to 40 minutes, or until it is frozen around the edge, but still soft in the center.","Stir the strawberry ice, mashing the frozen parts with a fork, and spoon it into 2 bowls."] cookbook:italian_ice type cookbook:recipes cookbook:italian_ice url https://en.wikibooks.org/wiki/Cookbook:Italian_Ice cookbook:italian_marinated_chicken difficulty 2 cookbook:italian_marinated_chicken name "Italian Marinated Chicken" cookbook:italian_marinated_chicken recipeCategory category:chicken_recipes cookbook:italian_marinated_chicken recipeCategory category:easy_recipes cookbook:italian_marinated_chicken recipeCategory category:gluten-free_recipes cookbook:italian_marinated_chicken recipeCategory category:inexpensive_recipes cookbook:italian_marinated_chicken recipeCategory category:recipes_with_metric_units cookbook:italian_marinated_chicken recipeCookingTechnique cookbook:broiling cookbook:italian_marinated_chicken recipeCookingTechnique cookbook:dice cookbook:italian_marinated_chicken recipeFoodstuff cookbook:broth cookbook:italian_marinated_chicken recipeFoodstuff cookbook:chicken cookbook:italian_marinated_chicken recipeFoodstuff cookbook:garlic cookbook:italian_marinated_chicken recipeFoodstuff cookbook:parmesan_cheese cookbook:italian_marinated_chicken recipeFoodstuff cookbook:tomato cookbook:italian_marinated_chicken recipeIngredient "¼ teaspoon garlic powder" cookbook:italian_marinated_chicken recipeIngredient "½ teaspoon Italian seasoning, crushed" cookbook:italian_marinated_chicken recipeIngredient "1¾ cups (420g) chicken broth" cookbook:italian_marinated_chicken recipeIngredient "1 tablespoon canned diced tomatoes, drained" cookbook:italian_marinated_chicken recipeIngredient "1 teaspoon grated Parmesan cheese" cookbook:italian_marinated_chicken recipeIngredient "6 skinless, boneless chicken breast halves" cookbook:italian_marinated_chicken recipeInstructions ["Mix broth, tomatoes, cheese, Italian seasoning and garlic powder in a shallow non-metallic dish.","Reserve half","Add chicken to remaining marinade and turn to coat.","Cover and refrigerate for 30 minutes.","Remove chicken from broth mixture. Discard the marinade","Grill or broil chicken for 15 minutes or until done, turning and brushing often with reserved broth mixture."] cookbook:italian_marinated_chicken recipeYield 2 cookbook:italian_marinated_chicken totalTime "1 hour-, marinating time: 30 minutes, cook time: 15 minutes" cookbook:italian_marinated_chicken type cookbook:recipes cookbook:italian_marinated_chicken url https://en.wikibooks.org/wiki/Cookbook:Italian_Marinated_Chicken cookbook:italian_meatballs label "italian meatballs" cookbook:italian_meatballs name "Italian Meatballs" cookbook:italian_meatballs recipeCategory category:italian_recipes cookbook:italian_meatballs recipeCategory category:veal_recipes cookbook:italian_meatballs recipeCuisine cookbook:cuisine_of_italy cookbook:italian_meatballs recipeFoodstuff cookbook:egg cookbook:italian_meatballs recipeFoodstuff cookbook:garlic cookbook:italian_meatballs recipeFoodstuff cookbook:olive_oil cookbook:italian_meatballs recipeFoodstuff cookbook:oregano cookbook:italian_meatballs recipeFoodstuff cookbook:parmesan_cheese cookbook:italian_meatballs recipeFoodstuff cookbook:parsley cookbook:italian_meatballs recipeFoodstuff cookbook:pepper cookbook:italian_meatballs recipeFoodstuff cookbook:salt cookbook:italian_meatballs recipeFoodstuff cookbook:veal cookbook:italian_meatballs recipeIngredient "¼ tsp oregano" cookbook:italian_meatballs recipeIngredient "¼ tsp parsley" cookbook:italian_meatballs recipeIngredient "125 b (4 oz - ¼ cup) breadcrumbs" cookbook:italian_meatballs recipeIngredient "1 clove of garlic, minced" cookbook:italian_meatballs recipeIngredient "1 large egg" cookbook:italian_meatballs recipeIngredient "30 g (1 oz - 1 Tbs) grated grated Parmesan cheese" cookbook:italian_meatballs recipeIngredient "500g (18 oz - 1½ lb) minced veal meat" cookbook:italian_meatballs recipeIngredient "Olive oil for frying" cookbook:italian_meatballs recipeIngredient "Salt and pepper, to taste" cookbook:italian_meatballs recipeInstructions ["Mix all ingredients together in a large bowl-best using your hands, squeeze all ingredients.","Heat large skillet over medium heat, drizzle on a little olive oil and preheat oven to 175\u00b0C (350\u00b0F) in the meantime.","Use your hands to roll meat into bite sized balls.","Place the meatballs in the skillet and cook uncovered for 3 minutes, roll them over and cook another three minutes.","Transfer the meatballs onto a baking sheet and bake in the oven for 20-25 minutes."] cookbook:italian_meatballs type cookbook:recipes cookbook:italian_meatballs url https://en.wikibooks.org/wiki/Cookbook:Italian_Meatballs cookbook:italian_poached_salmon name "Italian Poached Salmon" cookbook:italian_poached_salmon recipeCategory category:boiled_recipes cookbook:italian_poached_salmon recipeCategory category:italian_recipes cookbook:italian_poached_salmon recipeCategory category:main_course_recipes cookbook:italian_poached_salmon recipeCategory category:salmon_recipes cookbook:italian_poached_salmon recipeCategory category:tomato_recipes cookbook:italian_poached_salmon recipeCategory category:wine_recipes cookbook:italian_poached_salmon recipeCuisine cookbook:cuisine_of_italy cookbook:italian_poached_salmon recipeIngredient "1/4 cup tomato paste" cookbook:italian_poached_salmon recipeIngredient "1 tbs capers, finely chopped" cookbook:italian_poached_salmon recipeIngredient "1 tbs lemon pepper" cookbook:italian_poached_salmon recipeIngredient "1 tbs minced garlic" cookbook:italian_poached_salmon recipeIngredient "1 tsp fresh rosemary" cookbook:italian_poached_salmon recipeIngredient "2 tbs olive oil" cookbook:italian_poached_salmon recipeIngredient "2 tsp fresh thyme" cookbook:italian_poached_salmon recipeIngredient "3/4 cup red wine" cookbook:italian_poached_salmon recipeIngredient "4 (6-ounce) salmon filets, pin bones removed" cookbook:italian_poached_salmon recipeIngredient "Flour" cookbook:italian_poached_salmon recipeIngredient "Salt and freshly ground black pepper" cookbook:italian_poached_salmon recipeInstructions ["Combine wine, tomato paste, and capers. Set aside.","In a skillet large enough to hold all the salmon, heat 1 tbs oil over medium high heat. Add garlic and cook until golden.","Add wine mixture to garlic. Reduce temperature to 145 degrees F, then keep at 145 degrees.","Rub salmon with remaining oil. Press seasonings into meat, then dredge all sides in flour. Set aside.","Heat a nonstick skillet over high heat. Add 2 filets, skin side up, and cook until browned on all sides. Repeat with remaining salmon.","Move to 145 degree wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately."] cookbook:italian_poached_salmon type cookbook:recipes cookbook:italian_poached_salmon url https://en.wikibooks.org/wiki/Cookbook:Italian_Poached_Salmon cookbook:italian_rice_pilaf name "Italian Rice Pilaf" cookbook:italian_rice_pilaf recipeCategory category:boiled_recipes cookbook:italian_rice_pilaf recipeCategory category:chicken_recipes cookbook:italian_rice_pilaf recipeCategory category:garlic_recipes cookbook:italian_rice_pilaf recipeCategory category:italian_recipes cookbook:italian_rice_pilaf recipeCategory category:onion_recipes cookbook:italian_rice_pilaf recipeCategory category:rice_recipes cookbook:italian_rice_pilaf recipeCategory category:rosemary_recipes cookbook:italian_rice_pilaf recipeCategory category:side_dish_recipes cookbook:italian_rice_pilaf recipeCategory category:thyme_recipes cookbook:italian_rice_pilaf recipeCategory category:wine_recipes cookbook:italian_rice_pilaf recipeCuisine cookbook:cuisine_of_italy cookbook:italian_rice_pilaf recipeIngredient "10 sprigs fresh thyme" cookbook:italian_rice_pilaf recipeIngredient "1/2 tsp freshly ground black pepper" cookbook:italian_rice_pilaf recipeIngredient "1/2 tsp salt" cookbook:italian_rice_pilaf recipeIngredient "1 cup red wine, preferably Chianti" cookbook:italian_rice_pilaf recipeIngredient "1 large onion, finely diced" cookbook:italian_rice_pilaf recipeIngredient "2 1/2 cups low-sodium chicken broth" cookbook:italian_rice_pilaf recipeIngredient "2 cups uncooked white rice" cookbook:italian_rice_pilaf recipeIngredient "2 tbs unsalted butter" cookbook:italian_rice_pilaf recipeIngredient "3 bay leaves" cookbook:italian_rice_pilaf recipeIngredient "5-6 sprigs fresh rosemary" cookbook:italian_rice_pilaf recipeIngredient "7 cloves garlic, smashed" cookbook:italian_rice_pilaf recipeInstructions ["Melt butter in a large saucepan over medium high heat. Add rice and onion and cook until rice is golden.","Meanwhile, combine remaining ingredients. Once rice has toasted, remove from pot and add mixture. Bring to a boil and add rice. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness.","Serve warm with a steak and a glass of red wine, maybe a vegetable saute."] cookbook:italian_rice_pilaf type cookbook:recipes cookbook:italian_rice_pilaf url https://en.wikibooks.org/wiki/Cookbook:Italian_Rice_Pilaf cookbook:italian_rice_pudding difficulty 3 cookbook:italian_rice_pudding name "Italian Rice Pudding" cookbook:italian_rice_pudding recipeCategory category:dessert_recipes cookbook:italian_rice_pudding recipeCategory category:inexpensive_recipes cookbook:italian_rice_pudding recipeCategory category:italian_recipes cookbook:italian_rice_pudding recipeCategory category:medium_difficulty_recipes cookbook:italian_rice_pudding recipeCategory category:pudding_and_custard_recipes cookbook:italian_rice_pudding recipeCategory category:rice_recipes cookbook:italian_rice_pudding recipeCategory category:vegetarian_recipes cookbook:italian_rice_pudding recipeCookingTechnique cookbook:boiling cookbook:italian_rice_pudding recipeCookingTechnique cookbook:simmering cookbook:italian_rice_pudding recipeCuisine cookbook:cuisine_of_italy cookbook:italian_rice_pudding recipeEquipment cookbook:double_boiler cookbook:italian_rice_pudding recipeFoodstuff cookbook:butter cookbook:italian_rice_pudding recipeFoodstuff cookbook:cinnamon cookbook:italian_rice_pudding recipeFoodstuff cookbook:half_and_half cookbook:italian_rice_pudding recipeFoodstuff cookbook:lemon cookbook:italian_rice_pudding recipeFoodstuff cookbook:rice cookbook:italian_rice_pudding recipeFoodstuff cookbook:salt cookbook:italian_rice_pudding recipeFoodstuff cookbook:sugar cookbook:italian_rice_pudding recipeFoodstuff cookbook:water cookbook:italian_rice_pudding recipeIngredient "¼ teaspoon salt" cookbook:italian_rice_pudding recipeIngredient "1 cinnamon stick" cookbook:italian_rice_pudding recipeIngredient "1 cup risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.)" cookbook:italian_rice_pudding recipeIngredient "1 cup sugar" cookbook:italian_rice_pudding recipeIngredient "1 piece of lemon peel" cookbook:italian_rice_pudding recipeIngredient "1 tablespoon butter" cookbook:italian_rice_pudding recipeIngredient "2 cups water" cookbook:italian_rice_pudding recipeIngredient "3 cups half and half" cookbook:italian_rice_pudding recipeIngredient "ground cinnamon to garnish" cookbook:italian_rice_pudding recipeInstructions ["Bring water to a boil, add rice, salt, and butter","Cover, lower heat to simmer and cook for 20 minutes.","Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.","Bring to boil over direct heat.","Place over simmering water in double boiler and cook for 45 minutes.","Remove cinnamon stick and lemon peel.","Pour rice mixture into a 2-quart casserole and allow to cool.","Sprinkle with cinnamon powder."] cookbook:italian_rice_pudding recipeNotes "* Mixture will thicken as it cools. * Best at room temperature or slightly warm. " cookbook:italian_rice_pudding recipeYield 8 cookbook:italian_rice_pudding totalTime "1½ hours" cookbook:italian_rice_pudding type cookbook:recipes cookbook:italian_rice_pudding url https://en.wikibooks.org/wiki/Cookbook:Italian_Rice_Pudding cookbook:italian_rice_with_wild_mushrooms difficulty 2 cookbook:italian_rice_with_wild_mushrooms name "Italian Rice with Wild Mushrooms" cookbook:italian_rice_with_wild_mushrooms recipeCategory category:boiled_recipes cookbook:italian_rice_with_wild_mushrooms recipeCategory category:easy_recipes cookbook:italian_rice_with_wild_mushrooms recipeCategory category:italian_recipes cookbook:italian_rice_with_wild_mushrooms recipeCategory category:mushroom_recipes cookbook:italian_rice_with_wild_mushrooms recipeCategory category:rice_recipes cookbook:italian_rice_with_wild_mushrooms recipeCategory category:side_dish_recipes cookbook:italian_rice_with_wild_mushrooms recipeCookingTechnique cookbook:boiling cookbook:italian_rice_with_wild_mushrooms recipeCookingTechnique cookbook:chopping cookbook:italian_rice_with_wild_mushrooms recipeCookingTechnique cookbook:sautéing cookbook:italian_rice_with_wild_mushrooms recipeCuisine cookbook:cuisine_of_italy cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:broth cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:chicken cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:mushroom cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:olive_oil cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:parmesan_cheese cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:pepper cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:rice cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:salt cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:shallot cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:stock cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:truffle cookbook:italian_rice_with_wild_mushrooms recipeFoodstuff cookbook:wine cookbook:italian_rice_with_wild_mushrooms recipeIngredient "¼ cup Parmesan cheese" cookbook:italian_rice_with_wild_mushrooms recipeIngredient "1 cup dry white wine" cookbook:italian_rice_with_wild_mushrooms recipeIngredient "1 teaspoon truffle oil" cookbook:italian_rice_with_wild_mushrooms recipeIngredient "2 cups risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Nano Maratelli, and Vialone.)" cookbook:italian_rice_with_wild_mushrooms recipeIngredient "3 chopped shallots" cookbook:italian_rice_with_wild_mushrooms recipeIngredient "3 cups chicken stock" cookbook:italian_rice_with_wild_mushrooms recipeIngredient "4 ounces (commercial) wild mushrooms, sliced and sautéed" cookbook:italian_rice_with_wild_mushrooms recipeIngredient "5 tablespoons extra virgin olive oil" cookbook:italian_rice_with_wild_mushrooms recipeIngredient "salt and pepper to taste" cookbook:italian_rice_with_wild_mushrooms recipeInstructions ["Saut\u00e9 the shallots in olive oil until soft.","Add the rice, stirring for 3 to 5 minutes, until coated with oil.","Pour in wine and about \u00bd cup of the boiling broth and continue stirring.","Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.","Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.","Serve immediately."] cookbook:italian_rice_with_wild_mushrooms recipeYield 6 cookbook:italian_rice_with_wild_mushrooms totalTime "1 hour" cookbook:italian_rice_with_wild_mushrooms type cookbook:recipes cookbook:italian_rice_with_wild_mushrooms url https://en.wikibooks.org/wiki/Cookbook:Italian_Rice_with_Wild_Mushrooms cookbook:italian_risotto label "italian risotto" cookbook:italian_risotto name "Italian risotto" cookbook:italian_risotto name "Italian Risotto" cookbook:italian_risotto recipeCategory category:italian_recipes cookbook:italian_risotto recipeCategory category:rice_recipes cookbook:italian_risotto recipeCuisine cookbook:cuisine_of_italy cookbook:italian_risotto type cookbook:recipes cookbook:italian_risotto url https://en.wikibooks.org/wiki/Cookbook:Italian_risotto cookbook:italian_risotto url https://en.wikibooks.org/wiki/Cookbook:Italian_Risotto cookbook:italian_seasoning difficulty 1 cookbook:italian_seasoning label "italian seasoning" cookbook:italian_seasoning name "Italian Seasoning" cookbook:italian_seasoning recipeCategory category:american_recipes cookbook:italian_seasoning recipeCategory category:spice_mix_recipes cookbook:italian_seasoning recipeCategory category:very_easy_recipes cookbook:italian_seasoning recipeCuisine cookbook:cuisine_of_the_united_states cookbook:italian_seasoning recipeCuisine cookbook:louisiana_creole_cuisine cookbook:italian_seasoning recipeCuisine cookbook:new_england_cuisine cookbook:italian_seasoning recipeEquipment cookbook:food_processor cookbook:italian_seasoning recipeFoodstuff cookbook:basil cookbook:italian_seasoning recipeFoodstuff cookbook:garlic_powder cookbook:italian_seasoning recipeFoodstuff cookbook:marjoram cookbook:italian_seasoning recipeFoodstuff cookbook:oregano cookbook:italian_seasoning recipeFoodstuff cookbook:rosemary cookbook:italian_seasoning recipeFoodstuff cookbook:sage cookbook:italian_seasoning recipeFoodstuff cookbook:savory cookbook:italian_seasoning recipeFoodstuff cookbook:thyme cookbook:italian_seasoning recipeIngredient "basil" cookbook:italian_seasoning recipeIngredient "Crushed red pepper (flakes)" cookbook:italian_seasoning recipeIngredient "Garlic Powder" cookbook:italian_seasoning recipeIngredient "Marjoram" cookbook:italian_seasoning recipeIngredient "Oregano" cookbook:italian_seasoning recipeIngredient "Rosemary" cookbook:italian_seasoning recipeIngredient "sage" cookbook:italian_seasoning recipeIngredient "Savory" cookbook:italian_seasoning recipeIngredient "Thyme" cookbook:italian_seasoning recipeInstructions ["Mix together well or pulse about a minute in a food processor.","Store in an airtight container.","Make only what you need and discard after about a year."] cookbook:italian_seasoning recipeNotes "* Start with equal amounts, and modify to your own liking. * Basil, marjoram, oregano, and sage are considered essential, but any of the spices are optional. " cookbook:italian_seasoning recipeYield variable cookbook:italian_seasoning totalTime "instant" cookbook:italian_seasoning type cookbook:recipes cookbook:italian_seasoning url https://en.wikibooks.org/wiki/Cookbook:Italian_Seasoning cookbook:italian_tomato_sauce label "italian tomato sauce" cookbook:italian_tomato_sauce name "Italian Tomato Sauce" cookbook:italian_tomato_sauce recipeCategory category:italian_recipes cookbook:italian_tomato_sauce recipeCategory category:pasta_sauce_recipes cookbook:italian_tomato_sauce recipeCategory category:tomato_recipes cookbook:italian_tomato_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:italian_tomato_sauce recipeIngredient "1 tbsp black pepper" cookbook:italian_tomato_sauce recipeIngredient "1 tbsp Italian seasoning" cookbook:italian_tomato_sauce recipeIngredient "1 tbsp salt" cookbook:italian_tomato_sauce recipeIngredient "2 tbsp dried basil" cookbook:italian_tomato_sauce recipeIngredient "2 tbsp dried oregano" cookbook:italian_tomato_sauce recipeIngredient "3 cups tomato paste" cookbook:italian_tomato_sauce recipeInstructions ["Combine all ingredients."] cookbook:italian_tomato_sauce type cookbook:recipes cookbook:italian_tomato_sauce url https://en.wikibooks.org/wiki/Cookbook:Italian_Tomato_Sauce cookbook:italia type cookbook:cuisines cookbook:jackfruit label "jackfruit" cookbook:jackfruit label "jackfruit pulp" cookbook:jackfruit label "young jackfuit" cookbook:jackfruit name "Jackfruit" cookbook:jackfruit recipeCategory category:jackfruit_recipes cookbook:jackfruit type cookbook:fruits cookbook:jackfruit type cookbook:ingredients cookbook:jackfruit url https://en.wikibooks.org/wiki/Cookbook:Jackfruit cookbook:jaffle label "jaffle" cookbook:jaggery label "jaggery" cookbook:jaggery label "vellam" cookbook:jaggery name "Jaggery" cookbook:jaggery recipeCategory category:sweeteners cookbook:jaggery type cookbook:ingredients cookbook:jaggery type cookbook:sweeteners cookbook:jaggery url https://en.wikibooks.org/wiki/Cookbook:Jaggery cookbook:jailhouse_chili label "jailhouse chili" cookbook:jailhouse_chili name "Jailhouse Chili" cookbook:jailhouse_chili recipeCategory category:chili_recipes cookbook:jailhouse_chili recipeCategory category:ground_beef_recipes cookbook:jailhouse_chili recipeCategory category:recipes_with_metric_units cookbook:jailhouse_chili recipeCategory category:southwestern_recipes cookbook:jailhouse_chili recipeCategory category:texas_recipes cookbook:jailhouse_chili recipeCookingTechnique cookbook:simmering cookbook:jailhouse_chili recipeCuisine cookbook:southwestern_cuisine cookbook:jailhouse_chili recipeEquipment cookbook:stock_pot cookbook:jailhouse_chili recipeFoodstuff cookbook:beef cookbook:jailhouse_chili recipeFoodstuff cookbook:chiles cookbook:jailhouse_chili recipeFoodstuff cookbook:chili_powder cookbook:jailhouse_chili recipeFoodstuff cookbook:cumin cookbook:jailhouse_chili recipeFoodstuff cookbook:garlic cookbook:jailhouse_chili recipeFoodstuff cookbook:lard cookbook:jailhouse_chili recipeFoodstuff cookbook:oil_and_fat cookbook:jailhouse_chili recipeFoodstuff cookbook:paprika cookbook:jailhouse_chili recipeIngredient "1/2 lb. (225 {{g}}) cumin" cookbook:jailhouse_chili recipeIngredient "1/2 lb. (225 {{g}}) finely-chopped garlic" cookbook:jailhouse_chili recipeIngredient "1/4 lb. (110 {{g}}) chili powder" cookbook:jailhouse_chili recipeIngredient "1/8 lb. (55 {{g}}) paprika" cookbook:jailhouse_chili recipeIngredient "25 lbs. (11 {{kg}}) coarse-ground beef" cookbook:jailhouse_chili recipeIngredient "2 handfuls crushed dried red chili peppers" cookbook:jailhouse_chili recipeInstructions ["Sear beef in a little cooking oil (not lard) until lightly browned. Drop the seared beef and chili peppers in a large stock pot, and add enough water to keep the meat from burning. Bring to a boil, then lower heat, cover, and simmer about 30 minutes.","Take pot off the stove and add spices and garlic. Put back on the stove, bring to a boil again, lower heat, and simmer another 90 minutes, keeping the lid on as much as possible. Stir when necessary, but remember that too much stirring will tear the meat. Add a little more water if anything seems seriously in danger of burning (but as little water as possible).","Take pot off the stove and skim off all or most of the grease. Serve hot."] cookbook:jailhouse_chili type cookbook:recipes cookbook:jailhouse_chili url https://en.wikibooks.org/wiki/Cookbook:Jailhouse_Chili cookbook:jalapeno_eggs name "Jalapeno Eggs" cookbook:jalapeno_eggs recipeIngredient "1 can of tomato beans" cookbook:jalapeno_eggs recipeIngredient "1 onion" cookbook:jalapeno_eggs recipeIngredient "1 pack of bacon (150 grams)" cookbook:jalapeno_eggs recipeIngredient "4 eggs (free range" cookbook:jalapeno_eggs recipeIngredient "4 slices of whole bread" cookbook:jalapeno_eggs recipeIngredient "grated cheese (real cheese, not cheese product)" cookbook:jalapeno_eggs recipeIngredient "Margarine" cookbook:jalapeno_eggs recipeIngredient "Picled jalapenos (the kind you have on tacos)" cookbook:jalapeno_eggs type cookbook:recipes cookbook:jalapeno_eggs url https://en.wikibooks.org/wiki/Cookbook:Jalapeno_Eggs cookbook:jalapeno_glazed_seared_salmon name "Jalapeno Glazed Seared Salmon" cookbook:jalapeno_glazed_seared_salmon recipeCategory category:salmon_recipes cookbook:jalapeno_glazed_seared_salmon recipeIngredient "1/8 cup chicken broth" cookbook:jalapeno_glazed_seared_salmon recipeIngredient "2 (6-ounce) Coho or Silver salmon filets" cookbook:jalapeno_glazed_seared_salmon recipeIngredient "2 jalapeño chiles, stemmed" cookbook:jalapeno_glazed_seared_salmon recipeIngredient "2 tsp vegetable oil" cookbook:jalapeno_glazed_seared_salmon recipeIngredient "Salt and freshly ground black pepper" cookbook:jalapeno_glazed_seared_salmon recipeInstructions ["Pulse chiles with broth in a food processor until a thick paste is formed. Set aside a small amount from the rest.","Brush salmon filets on all sides with chile mixture. Sprinkle liberally with salt and freshly ground black pepper, and discard chile mixture used to brush it.","Heat oil in a large nonstick pan over medium heat. Place salmon filets and cook, skin side up, 1 1\/2 minutes.","Turn on one of the smaller sides and cook 1 minute. Flip onto one of the bigger sides and cook 1 1\/2 minutes.","Again, turn onto the uncooked smaller side and cook another 1 minute.","Remove to a plate and brush all sides liberally with chile mixture. Cover with foil and let rest 5 minutes before serving with clean chile sauce.<\/text>"] cookbook:jalapeno_glazed_seared_salmon type cookbook:recipes cookbook:jalapeno_glazed_seared_salmon url https://en.wikibooks.org/wiki/Cookbook:Jalapeno_Glazed_Seared_Salmon cookbook:jalapeño_jelly label "jalapeño jelly" cookbook:jalapeño label "green chiles" cookbook:jalapeño label "jalapeno" cookbook:jalapeño label "jalapeño" cookbook:jalapeño label "jalapeño chiles" cookbook:jalapeño label "jalapeño pepper" cookbook:jalapeño label "jalapeño peppers" cookbook:jalapeño label "jalapeños" cookbook:jalapeño label "jalopeño" cookbook:jalapeño label "minced pickled jalapeños" cookbook:jalapeño name "Jalapeno" cookbook:jalapeño name "Jalapeño" cookbook:jalapeño name "Jalapenos" cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) name "Atomic Buffalo Turds" cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) name "Jalapeno Sausage and Bacon Appetizers (Atomic Buffalo Turds)" cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:american_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:appetizer_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:bacon_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:baked_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:barbecue_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:cheese_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:chile_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:grilled_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:recipes_with_images cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:recipes_with_metric_units cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:sausage_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCategory category:texas_recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCuisine cookbook:cuisine_of_the_united_states cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCuisine cookbook:louisiana_creole_cuisine cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeCuisine cookbook:new_england_cuisine cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeIngredient "Bacon slices, as many slices as you have peppers" cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeIngredient "Cocktail sausages, twice the number of Jalapeno peppers" cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeIngredient "Cream cheese" cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) recipeIngredient "Jalapeno peppers, half as many as needed" cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) type cookbook:recipes cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) url https://en.wikibooks.org/wiki/Cookbook:Atomic_Buffalo_Turds cookbook:jalapeno_sausage_and_bacon_appetizers_(atomic_buffalo_turds) url https://en.wikibooks.org/wiki/Cookbook:Jalapeno_Sausage_and_Bacon_Appetizers_(Atomic_Buffalo_Turds) cookbook:jalapeño type cookbook:ingredients cookbook:jalapeño url https://en.wikibooks.org/wiki/Cookbook:Jalapeno cookbook:jalapeño url https://en.wikibooks.org/wiki/Cookbook:Jalapeño cookbook:jalapeño url https://en.wikibooks.org/wiki/Cookbook:Jalapenos cookbook:jalebi label "jalebi" cookbook:jalebi name "Jalebi" cookbook:jalebi recipeCategory category:dessert_recipes cookbook:jalebi recipeCategory category:indian_recipes cookbook:jalebi recipeCategory category:pakistani_recipes cookbook:jalebi recipeCategory category:recipes_with_images cookbook:jalebi recipeCategory category:recipes_without_cooking_time cookbook:jalebi recipeCategory category:vegetarian_recipes cookbook:jalebi recipeCuisine cookbook:cuisine_of_india cookbook:jalebi recipeCuisine cookbook:cuisine_of_pakistan cookbook:jalebi recipeEquipment cookbook:wok cookbook:jalebi recipeInstructions ["Mix up the batter ingredients until smooth.","Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).","Mix the sugar, water, and cream of tartar for the syrup.","Stir the syrup over moderate heat until the sugar is dissolved.","Put on high heat and boil for 5 minutes.","Let the syrup cool, and stir in the rosewater and food coloring (color it to light orange).","Put the vegetable oil in a wide wok-like dish, and heat to about 350\u00b0F (175\u00b0C).","Put the batter into a pastry bag with about a \u00bc inch opening. If it is too dry to squeeze out, mix in a bit of water.","Squeeze the batter into the oil, making a couple of figure 8s and loops on top of each other. The shape should be about 3 inches on its longest side.","Fry each jalebi until golden brown. Remove, let the oil drain off, then soak in syrup for a minute."] cookbook:jalebi type cookbook:recipes cookbook:jalebi url https://en.wikibooks.org/wiki/Cookbook:Jalebi cookbook:jalisco type cookbook:cuisines cookbook:jal-jeera label "jal-jeera" cookbook:jal-jeera name "Jal-jeera" cookbook:jal-jeera recipeCategory category:beverage_recipes cookbook:jal-jeera type cookbook:recipes cookbook:jal-jeera url https://en.wikibooks.org/wiki/Cookbook:Jal-jeera cookbook:jamaican_banana_fritters difficulty 3 cookbook:jamaican_banana_fritters label "jamaican banana fritters" cookbook:jamaican_banana_fritters name "Jamaican Banana Fritters" cookbook:jamaican_banana_fritters recipeCategory category:flour_recipes cookbook:jamaican_banana_fritters recipeCategory category:medium_difficulty_recipes cookbook:jamaican_banana_fritters recipeIngredient "½ lb Flour (half pound-flour)" cookbook:jamaican_banana_fritters recipeIngredient "½ teaspoon vanilla" cookbook:jamaican_banana_fritters recipeIngredient "1 cup water" cookbook:jamaican_banana_fritters recipeIngredient "2 tablespoon of sugar" cookbook:jamaican_banana_fritters recipeIngredient "pinch of nutmeg" cookbook:jamaican_banana_fritters recipeIngredient "pinch of salt" cookbook:jamaican_banana_fritters recipeYield 4 cookbook:jamaican_banana_fritters totalTime "15 minutes" cookbook:jamaican_banana_fritters type cookbook:recipes cookbook:jamaican_banana_fritters url https://en.wikibooks.org/wiki/Cookbook:Jamaican_Banana_Fritters cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce difficulty 3 cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce label "jamaican chicken fingers with honey-mustard sauce" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce name "Jamaican Chicken Fingers with Honey-Mustard Sauce" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeCategory category:appetizer_recipes cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeCategory category:chicken_recipes cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeCategory category:jamaican_recipes cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeCategory category:medium_difficulty_recipes cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeCuisine cookbook:cuisine_of_jamaica cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeFoodstuff cookbook:chicken cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeFoodstuff cookbook:egg_white cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeFoodstuff cookbook:honey cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeFoodstuff cookbook:jamaican_jerk_spice cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeFoodstuff cookbook:lime cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeFoodstuff cookbook:mango cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeIngredient "1 1/2 teaspoons (7.5 mL) jerk seasoning" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeIngredient "1/2 cup (125 mL) honey-mustard salad dressing" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeIngredient "1 pound (500 g) boneless, skinless chicken breast" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeIngredient "1 tablespoon (15 mL) honey" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeIngredient "1 teaspoon (5 mL) grated Lime peel" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeIngredient "2 egg whites" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeIngredient "2 mangoes, seeded, peeled and sliced" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeIngredient "3 cups (750 mL) cornflakes (crushed to 1 1/2 cups)" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeInstructions ["Pre-heat oven to 450\u00b0F.","Trim fat from chicken.","Cut chicken lengthwise into 3\/4-inch-wide strips.","In shallow dish whisk together egg whites and honey.","In another shallow dish combine cereal and jerk seasoning.","Dip chicken pieces in egg mixture and then roll dipped pieces in cereal mixture.","Place the cereal-coated pieces in a single layer on an ungreased baking sheet.","Bake at 450\u00b0F for 11 to 13 minutes or until tender and no longer pink.","While baking, in small bowl stir together salad dressing and lime peel.","Serve chicken and mango slices with salad dressing mixture."] cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeNotes "*This recipe can also be served as an appetizer; it will make 12 servings. *Jerk seasoning can be bought ready-made or you can follow this recipe: Jamaican Jerk Spice " cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce recipeYield 4 cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce totalTime "15 minutes" cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce type cookbook:recipes cookbook:jamaican_chicken_fingers_with_honey-mustard_sauce url https://en.wikibooks.org/wiki/Cookbook:Jamaican_Chicken_Fingers_with_Honey-Mustard_Sauce cookbook:jamaican_curried_chicken name "Jamaican Curried Chicken" cookbook:jamaican_curried_chicken recipeIngredient "1 <sup>1/4</sup> cup margarine" cookbook:jamaican_curried_chicken recipeIngredient "1 Scotch Bonnet pepper" cookbook:jamaican_curried_chicken recipeIngredient "1 Tbs. chicken seasoning (optional)" cookbook:jamaican_curried_chicken recipeIngredient "1 Tbs. thyme" cookbook:jamaican_curried_chicken recipeIngredient "2 cups coconut milk/ coconut powder ('''substitute''')" cookbook:jamaican_curried_chicken recipeIngredient "2 lb. rice ( white or brown)" cookbook:jamaican_curried_chicken recipeIngredient "2 pegs garlic" cookbook:jamaican_curried_chicken recipeIngredient "2 Tbs. all purpose seasoning" cookbook:jamaican_curried_chicken recipeIngredient "2 Tbs. seasoning salt" cookbook:jamaican_curried_chicken recipeIngredient "3 cups red peas (kidney beans) / gungo peas (pigeon peas)" cookbook:jamaican_curried_chicken recipeIngredient "8 cups water" cookbook:jamaican_curried_chicken recipeIngredient "Escallion (green onion) / 1 small white onion [(diced) '''substitute''']" cookbook:jamaican_curried_chicken recipeIngredient "<sup>1/</sup><sub>2</sub> Tbs. salt" cookbook:jamaican_curried_chicken type cookbook:recipes cookbook:jamaican_curried_chicken url https://en.wikibooks.org/wiki/Cookbook:Jamaican_Curried_Chicken cookbook:jamaican_curry_chicken_with_bullga name "Jamaican curry chicken with bullga" cookbook:jamaican_curry_chicken_with_bullga recipeCategory category:jamaican_curry_chicken_with_bullga cookbook:jamaican_curry_chicken_with_bullga recipeCategory category:jamaican_recipes cookbook:jamaican_curry_chicken_with_bullga recipeCuisine cookbook:cuisine_of_jamaica cookbook:jamaican_curry_chicken_with_bullga type cookbook:recipes cookbook:jamaican_curry_chicken_with_bullga url https://en.wikibooks.org/wiki/Cookbook:Jamaican_curry_chicken_with_bullga cookbook:jamaican_jerk_chicken label "jamaican jerk chicken" cookbook:jamaican_jerk_chicken name "Jamaican Jerk Chicken" cookbook:jamaican_jerk_chicken recipeCategory category:chicken_recipes cookbook:jamaican_jerk_chicken recipeCategory category:grilled_recipes cookbook:jamaican_jerk_chicken recipeCategory category:jamaican_recipes cookbook:jamaican_jerk_chicken recipeCategory category:rum_recipes cookbook:jamaican_jerk_chicken recipeCuisine cookbook:cuisine_of_jamaica cookbook:jamaican_jerk_chicken recipeIngredient "1/2 tbsp dried thyme" cookbook:jamaican_jerk_chicken recipeIngredient "1/2 tsp ground allspice" cookbook:jamaican_jerk_chicken recipeIngredient "1/2 tsp ground ginger" cookbook:jamaican_jerk_chicken recipeIngredient "1/4 cup brown mustard" cookbook:jamaican_jerk_chicken recipeIngredient "1/4 tsp freshly grated nutmeg" cookbook:jamaican_jerk_chicken recipeIngredient "1 tsp black pepper" cookbook:jamaican_jerk_chicken recipeIngredient "1 tsp ground cinnamon" cookbook:jamaican_jerk_chicken recipeIngredient "1 tsp salt" cookbook:jamaican_jerk_chicken recipeIngredient "2 tbsp cayenne pepper" cookbook:jamaican_jerk_chicken recipeIngredient "2 tbsp dehydrated lemon peel" cookbook:jamaican_jerk_chicken recipeIngredient "3 tbsp dark rum" cookbook:jamaican_jerk_chicken recipeIngredient "4 boneless skinless chicken breasts" cookbook:jamaican_jerk_chicken recipeInstructions ["Combine rum and mustard and rub all over chicken.","Combine remaining ingredients and rub all over chicken. Refrigerate for at least 1 hour.(Better if marinated over night","Place on a greased preheated charcoal grill and cook, turning constantly until internal temperature reaches 165\u00b0F. Remove and let rest for 10 minutes. Serves 4."] cookbook:jamaican_jerk_chicken type cookbook:recipes cookbook:jamaican_jerk_chicken url https://en.wikibooks.org/wiki/Cookbook:Jamaican_Jerk_Chicken cookbook:jamaican_jerk_spice label "jamaican jerk spice" cookbook:jamaican_jerk_spice label "jerk seasoning" cookbook:jamaican_jerk_spice name "Jamaican Jerk Spice" cookbook:jamaican_jerk_spice recipeCategory category:jamaican_recipes cookbook:jamaican_jerk_spice recipeCategory category:recipes cookbook:jamaican_jerk_spice recipeCategory category:spice_mix_recipes cookbook:jamaican_jerk_spice recipeCuisine cookbook:cuisine_of_jamaica cookbook:jamaican_jerk_spice type cookbook:ingredients cookbook:jamaican_jerk_spice url https://en.wikibooks.org/wiki/Cookbook:Jamaican_Jerk_Spice cookbook:jamaican_patty label "jamaican patty" cookbook:jamaican_patty name "Jamaican patty" cookbook:jamaican_patty name "Jamaican Patty" cookbook:jamaican_patty recipeCategory category:baked_recipes cookbook:jamaican_patty recipeCategory category:jamaican_recipes cookbook:jamaican_patty recipeCategory category:main_course_recipes cookbook:jamaican_patty recipeCategory category:meat_recipes cookbook:jamaican_patty recipeCategory category:pastry_recipes cookbook:jamaican_patty recipeCuisine cookbook:cuisine_of_jamaica cookbook:jamaican_patty type cookbook:recipes cookbook:jamaican_patty url https://en.wikibooks.org/wiki/Cookbook:Jamaican_patty cookbook:jamaican_patty url https://en.wikibooks.org/wiki/Cookbook:Jamaican_Patty cookbook:jamaican_rundown name "Jamaican rundown" cookbook:jamaican_rundown name "Jamaican Rundown" cookbook:jamaican_rundown recipeIngredient "Dried coconuts" cookbook:jamaican_rundown recipeIngredient "Escallions" cookbook:jamaican_rundown recipeIngredient "Garlic" cookbook:jamaican_rundown recipeIngredient "Onions" cookbook:jamaican_rundown recipeIngredient "Pepper and salt to taste." cookbook:jamaican_rundown recipeIngredient "Salt mackerel" cookbook:jamaican_rundown recipeIngredient "Scotch bonnet pepper" cookbook:jamaican_rundown recipeIngredient "Thyme" cookbook:jamaican_rundown recipeIngredient "Tomatoes" cookbook:jamaican_rundown recipeInstructions ["To remove some of the salt from the mackerel, soak in water overnight or boil in hot water for 30 minutes. A combination of this can be done if the mackerel is still salty.","Drain water off the mackerel and cut into small pieces.","Combine milk and water in a frying pan and boil until it looks oily.","Add the markerel and cover the pot. Cook for 10-12 minutes on medium heat.","Add and stir the onion, garlic, escallion, tomatoes, scotch bonnet pepper, thyme and vinegar.","Add Salt and Pepper to taste","Lower the heat and simmer for 10 minutes."] cookbook:jamaican_rundown type cookbook:recipes cookbook:jamaican_rundown url https://en.wikibooks.org/wiki/Cookbook:Jamaican_rundown cookbook:jamaican_rundown url https://en.wikibooks.org/wiki/Cookbook:Jamaican_Rundown cookbook:jambalaya difficulty 2 cookbook:jambalaya_ii name "Jambalaya II" cookbook:jambalaya_ii recipeCategory category:boiled_recipes cookbook:jambalaya_ii recipeCategory category:chicken_recipes cookbook:jambalaya_ii recipeCategory category:duplicate_recipes cookbook:jambalaya_ii recipeCategory category:ham_recipes cookbook:jambalaya_ii recipeCategory category:louisiana_recipes cookbook:jambalaya_ii recipeCategory category:main_course_recipes cookbook:jambalaya_ii recipeCategory category:recipes_with_metric_units cookbook:jambalaya_ii recipeCategory category:rice_recipes cookbook:jambalaya_ii recipeCategory category:southern_u.s._recipes cookbook:jambalaya_ii recipeCategory category:tomato_recipes cookbook:jambalaya_ii recipeCuisine cookbook:louisiana_creole_cuisine cookbook:jambalaya_ii recipeCuisine cookbook:southern_cuisine cookbook:jambalaya_ii recipeFoodstuff cookbook:chicken cookbook:jambalaya_ii recipeFoodstuff cookbook:onion cookbook:jambalaya_ii recipeIngredient "1 1/2 tsp salt, or to taste" cookbook:jambalaya_ii recipeIngredient "1/2 cup (120 ml) diced cooked ham" cookbook:jambalaya_ii recipeIngredient "1/2 tsp. paprika" cookbook:jambalaya_ii recipeIngredient "1/4 tsp pepper" cookbook:jambalaya_ii recipeIngredient "1 cup (240 ml) chopped green bell pepper" cookbook:jambalaya_ii recipeIngredient "1 cup (240ml) chopped onion" cookbook:jambalaya_ii recipeIngredient "1 cup (240 ml) long grain rice" cookbook:jambalaya_ii recipeIngredient "2 cans (14.5 ounces or 400g each) stewed tomatoes" cookbook:jambalaya_ii recipeIngredient "2 cloves garlic, minced" cookbook:jambalaya_ii recipeIngredient "2 cups (480 ml) chicken broth" cookbook:jambalaya_ii recipeIngredient "2 ribs celery, chopped" cookbook:jambalaya_ii recipeIngredient "2 tsp leaf thyme, crumbled" cookbook:jambalaya_ii recipeIngredient "3 lbs (1400g) cooked chicken strips" cookbook:jambalaya_ii recipeIngredient "3 Tbs olive oil" cookbook:jambalaya_ii recipeInstructions ["Heat olive oil in a large skillet; add chicken and paprika, brown on all sides.","Remove chicken from skillet.","Add onion, green bell pepper, celery, and garlic. Saut\u00e9 over low heat until onion is tender, about 10 minutes.","Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper.","Add chicken and turn to coat with sauce. Bring to a boil.","Reduce heat, cover, and simmer for 15 minutes."] cookbook:jambalaya_ii type cookbook:recipes cookbook:jambalaya_ii url https://en.wikibooks.org/wiki/Cookbook:Jambalaya_II cookbook:jambalaya label "jambalaya" cookbook:jambalaya name "Jambalaya" cookbook:jambalaya recipeCategory category:boiled_recipes cookbook:jambalaya recipeCategory category:chicken_recipes cookbook:jambalaya recipeCategory category:duplicate_recipes cookbook:jambalaya recipeCategory category:easy_recipes cookbook:jambalaya recipeCategory category:louisiana_recipes cookbook:jambalaya recipeCategory category:main_course_recipes cookbook:jambalaya recipeCategory category:recipes_with_images cookbook:jambalaya recipeCategory category:rice_recipes cookbook:jambalaya recipeCategory category:southern_u.s._recipes cookbook:jambalaya recipeCategory category:tomato_recipes cookbook:jambalaya recipeCookingTechnique cookbook:boiling cookbook:jambalaya recipeCookingTechnique cookbook:frying cookbook:jambalaya recipeCookingTechnique cookbook:simmering cookbook:jambalaya recipeCuisine cookbook:louisiana_creole_cuisine cookbook:jambalaya recipeCuisine cookbook:southern_cuisine cookbook:jambalaya recipeFoodstuff cookbook:basil cookbook:jambalaya recipeFoodstuff cookbook:bay_leaf cookbook:jambalaya recipeFoodstuff cookbook:butter cookbook:jambalaya recipeFoodstuff cookbook:celery cookbook:jambalaya recipeFoodstuff cookbook:chicken cookbook:jambalaya recipeFoodstuff cookbook:cumin cookbook:jambalaya recipeFoodstuff cookbook:mushroom cookbook:jambalaya recipeFoodstuff cookbook:rice cookbook:jambalaya recipeFoodstuff cookbook:salt cookbook:jambalaya recipeFoodstuff cookbook:savory cookbook:jambalaya recipeFoodstuff cookbook:stock cookbook:jambalaya recipeFoodstuff cookbook:thyme cookbook:jambalaya recipeFoodstuff cookbook:tomato cookbook:jambalaya recipeIngredient "1/2 tablespoon butter" cookbook:jambalaya recipeIngredient "1/2 teaspoon salt" cookbook:jambalaya recipeIngredient "1/2 teaspoon savory" cookbook:jambalaya recipeIngredient "1/3 cup chopped celery" cookbook:jambalaya recipeIngredient "14.5 ounce (411g) can of tomatoes, diced or torn apart" cookbook:jambalaya recipeIngredient "1.5 cups chicken broth" cookbook:jambalaya recipeIngredient "1.5 teaspoons cumin" cookbook:jambalaya recipeIngredient "1 bay leaf" cookbook:jambalaya recipeIngredient "1 drained small can of sliced mushrooms (optional)" cookbook:jambalaya recipeIngredient "1 teaspoon dried basil" cookbook:jambalaya recipeIngredient "1 teaspoon thyme" cookbook:jambalaya recipeIngredient "2/3 cup long grain rice" cookbook:jambalaya recipeIngredient "2 cups cooked and chopped turkey, or chicken" cookbook:jambalaya recipeInstructions ["Mix the salt and unground spices (bay leaf excepted) together, then grind them.","Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. '''Keep the juice.'''","Select a wide pan with a lid.","Lightly fry the celery in the butter. Soften the celery but do not brown it.","Add everything to the pan. You can add the basil, meat and mushrooms later if you prefer.","Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.","Discard the bay leaf.","[http:\/\/www.chefpaul.com\/site.php?pageID=300&view=165 Chef Paul Prudhomme's seafood jambalaya recipe]","[http:\/\/www.foodnetwork.com\/recipes\/emeril-lagasse\/cajun-jambalaya-recipe2\/index.html Chef Emeril Lagasse's Cajun jambalaya recipe]"] cookbook:jambalaya recipeYield 3 cookbook:jambalaya totalTime "1 hour" cookbook:jambalaya type cookbook:recipes cookbook:jambalaya url https://en.wikibooks.org/wiki/Cookbook:Jambalaya cookbook:jam label "jam" cookbook:jam label "jams" cookbook:jam label "preserves" cookbook:jam label "raspberry jam" cookbook:jam name "Fruit preserves" cookbook:jam name "Fruit Preserves" cookbook:jam name "Jam" cookbook:jam recipeCategory category:fruit_preserves cookbook:jam recipeCategory category:jam_and_jelly_recipes cookbook:jam_roly-poly difficulty 3 cookbook:jam_roly-poly label "jam roly-poly" cookbook:jam_roly-poly name "Jam Roly-Poly" cookbook:jam_roly-poly recipeCategory category:dessert_recipes cookbook:jam_roly-poly recipeCategory category:english_dessert_recipes cookbook:jam_roly-poly recipeCategory category:medium_difficulty_recipes cookbook:jam_roly-poly recipeCategory category:pudding_and_custard_recipes cookbook:jam_roly-poly recipeCategory category:recipes_with_metric_units cookbook:jam_roly-poly recipeFoodstuff cookbook:castor_sugar cookbook:jam_roly-poly recipeFoodstuff cookbook:egg cookbook:jam_roly-poly recipeFoodstuff cookbook:milk cookbook:jam_roly-poly recipeFoodstuff cookbook:salt cookbook:jam_roly-poly recipeFoodstuff cookbook:self-rising_flour cookbook:jam_roly-poly recipeFoodstuff cookbook:suet cookbook:jam_roly-poly recipeFoodstuff cookbook:water cookbook:jam_roly-poly recipeIngredient "125 g (½ cup or 4 oz) shredded suet" cookbook:jam_roly-poly recipeIngredient "1 egg, beaten" cookbook:jam_roly-poly recipeIngredient "1 tsp caster sugar to glaze" cookbook:jam_roly-poly recipeIngredient "250 g (1 cup or 8 oz) self-rising flour" cookbook:jam_roly-poly recipeIngredient "4 tbsp raspberry jam, warmed" cookbook:jam_roly-poly recipeIngredient "90-120 ml (6-8 tbsp) water" cookbook:jam_roly-poly recipeIngredient "a little milk" cookbook:jam_roly-poly recipeIngredient "pinch salt" cookbook:jam_roly-poly recipeInstructions ["Preheat the oven to 200\u00b0C (400\u00b0F or Gas Mark 6).","Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.","Turn on to a floured board and roll out to a rectangle about 20\u00d730 cm (8\u00d712 inch).","Brush the pastry with the warmed jam, leaving a 1 cm (\u00bd inch) border all round.","Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.","Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.","Bake in the oven for 35-40 minutes until golden brown.","Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.","200 g self-raising flour","100 g vegetable suet","finely grated zest and juice 1 small lemon","1 medium egg, beaten","2-4 tbsp milk or water","200 g red jam of your choice such as plum, cherry, raspberry or strawberry","pinch salt","custard or cream to serve.","Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.","Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.","Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheese cloth or a shirt sleeve to steam in (see below).","Set in a steamer and steam for 2 hrs."] cookbook:jam_roly-poly recipeYield 4 cookbook:jam_roly-poly totalTime "1 hour, or 2.5 hours" cookbook:jam_roly-poly type cookbook:recipes cookbook:jam_roly-poly url https://en.wikibooks.org/wiki/Cookbook:Jam_Roly-Poly cookbook:jams_and_jellies label "jams" cookbook:jams_and_jellies label "jams and jellies" cookbook:jams_and_jellies label "jellies" cookbook:jams_and_jellies label "raspberry preserves" cookbook:jams_and_jellies name "Jams and Jellies" cookbook:jams_and_jellies url https://en.wikibooks.org/wiki/Cookbook:Jams_and_Jellies cookbook:jam_sandwich difficulty 1 cookbook:jam_sandwich label "jam sandwich" cookbook:jam_sandwich name "Jam Sandwich" cookbook:jam_sandwich recipeCategory category:recipes_with_images cookbook:jam_sandwich recipeCategory category:sandwich_recipes cookbook:jam_sandwich recipeCategory category:very_easy_recipes cookbook:jam_sandwich recipeIngredient "A slice, or two, of Bread" cookbook:jam_sandwich recipeIngredient "Some jam" cookbook:jam_sandwich recipeInstructions ["Get one slice of bread.","Spread the jam onto the bread.","(optional) Get a second slice of bread and put it on top of the side of bread you have put the jam on."] cookbook:jam_sandwich recipeYield 1 cookbook:jam_sandwich totalTime "max 5 mins" cookbook:jam_sandwich type cookbook:recipes cookbook:jam_sandwich url https://en.wikibooks.org/wiki/Cookbook:Jam_Sandwich cookbook:jam type cookbook:recipes cookbook:jam url https://en.wikibooks.org/wiki/Cookbook:Fruit_preserves cookbook:jam url https://en.wikibooks.org/wiki/Cookbook:Fruit_Preserves cookbook:jam url https://en.wikibooks.org/wiki/Cookbook:Jam cookbook:jangjorim label "jangjorim" cookbook:jangjorim name "Jangjorim" cookbook:jangjorim url https://en.wikibooks.org/wiki/Cookbook:Jangjorim cookbook:janhagel label "janhagel" cookbook:jan_in_de_zak label "jan in de zak" cookbook:japanese_curry label "japanese curry" cookbook:japanese_curry name "Japanese Curry" cookbook:japanese_curry type cookbook:recipes cookbook:japanese_curry url https://en.wikibooks.org/wiki/Cookbook:Japanese_Curry cookbook:japan type cookbook:collections cookbook:japan type cookbook:cuisines cookbook:japan type cookbook:cuisines_by_country cookbook:jello_salad label "jello salad" cookbook:jelly label "jellies" cookbook:jelly label "jelly" cookbook:jelly name "Jelly" cookbook:jelly recipeCategory category:jam_and_jelly_recipes cookbook:jelly type cookbook:recipes cookbook:jelly url https://en.wikibooks.org/wiki/Cookbook:Jelly cookbook:jerk_grilled_salmon name "Jerk Grilled Salmon" cookbook:jerk_grilled_salmon recipeCategory category:grilled_recipes cookbook:jerk_grilled_salmon recipeCategory category:jamaican_recipes cookbook:jerk_grilled_salmon recipeCategory category:main_course_recipes cookbook:jerk_grilled_salmon recipeCategory category:marinade_recipes cookbook:jerk_grilled_salmon recipeCategory category:salmon_recipes cookbook:jerk_grilled_salmon recipeCuisine cookbook:cuisine_of_jamaica cookbook:jerk_grilled_salmon recipeIngredient "1 1/2 tsp freshly ground black pepper" cookbook:jerk_grilled_salmon recipeIngredient "1 1/2 tsp salt" cookbook:jerk_grilled_salmon recipeIngredient "1/2 cup olive oil" cookbook:jerk_grilled_salmon recipeIngredient "1/2 tsp freshly ground allspice" cookbook:jerk_grilled_salmon recipeIngredient "1/2 tsp freshly ground cinnamon" cookbook:jerk_grilled_salmon recipeIngredient "1/4 tsp freshly grated nutmeg" cookbook:jerk_grilled_salmon recipeIngredient "1/4 tsp freshly ground Grains of Paradise, or more pepper" cookbook:jerk_grilled_salmon recipeIngredient "2 Scotch bonnet '''''or''''' habanero peppers, stemmed and seeded if you like" cookbook:jerk_grilled_salmon recipeIngredient "2 tbsp minced ginger" cookbook:jerk_grilled_salmon recipeIngredient "4 (6 ounce) salmon fillets with skin on one side" cookbook:jerk_grilled_salmon recipeIngredient "8 sprigs thyme" cookbook:jerk_grilled_salmon recipeIngredient "A heat-resistant towel tied with twine and soaked in oil" cookbook:jerk_grilled_salmon recipeInstructions ["In a blender or food processor, puree all ingredients except, towel, salmon, and oil until smooth. With the machine running, slowly drizzle in the oil.","Pour into a gallon size zip-top bag. Add salmon and refrigerate for at least 10 minutes.","Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around the bottom of the grill.","Reapply the grate. Quickly lube the grate with the towel.","Add the salmon skin side down and cook, covered, turning often, until pink throughout and flakes easily when tested with a fork.","Remove to a plate and cover with aluminum foil. Let rest 5-7 minutes before serving warm."] cookbook:jerk_grilled_salmon type cookbook:recipes cookbook:jerk_grilled_salmon url https://en.wikibooks.org/wiki/Cookbook:Jerk_Grilled_Salmon cookbook:jerk_lobster name "Jerk Lobster" cookbook:jerk_lobster recipeCategory category:broiled_recipes cookbook:jerk_lobster recipeCategory category:jamaican_recipes cookbook:jerk_lobster recipeCategory category:lobster_recipes cookbook:jerk_lobster recipeCategory category:main_course_recipes cookbook:jerk_lobster recipeCookingTechnique cookbook:sautéing cookbook:jerk_lobster recipeCookingTechnique cookbook:slicing cookbook:jerk_lobster recipeCuisine cookbook:cuisine_of_jamaica cookbook:jerk_lobster recipeEquipment cookbook:frying_pan cookbook:jerk_lobster recipeFoodstuff cookbook:butter cookbook:jerk_lobster recipeFoodstuff cookbook:green_onion cookbook:jerk_lobster recipeFoodstuff cookbook:jamaican_jerk_spice cookbook:jerk_lobster recipeFoodstuff cookbook:lemon_juice cookbook:jerk_lobster recipeFoodstuff cookbook:lime cookbook:jerk_lobster recipeFoodstuff cookbook:lobster cookbook:jerk_lobster recipeIngredient "½ cup butter" cookbook:jerk_lobster recipeIngredient "½ tsp. of Jamaican pickapeppa sauce or 3 drops of Jamaican hot pepper sauce (optional)" cookbook:jerk_lobster recipeIngredient "2 tsp. jerk seasoning" cookbook:jerk_lobster recipeIngredient "2 tsps. lemon juice or lime juice" cookbook:jerk_lobster recipeIngredient "2 whole scallions" cookbook:jerk_lobster recipeIngredient "4 lobster tails" cookbook:jerk_lobster recipeInstructions ["Thinly slice the scallions.","Melt the butter in a small skillet.","Lightly saut\u00e9 the scallions until golden.","Add the lemon juice.","Add Jamaica pickapeppa sauce or hot pepper sauce (optional, depending on your taste).","Let it simmer for about 1 minute, then set aside.","Remove the membrane from the lobster tails.","Use a sharp knife to split the lobster tail in half lengthwise.","Brush butter sauce onto each tail.","Using the same brush, spread the jerk sauce over the tails, especially on the exposed meat. Set oven to broil.","Put the lobster tails in oven on the meat side for 4 minutes, turn, and cook the shell side for 2 minutes.","If you want a more smoked taste, cook for 2 minutes on each side in the oven, then place on a barbecue grill for 3 minutes. You may need to add more jerk sauce if using a grill.","Serve with Jamaican festival and\/or bammy. You can also serve with Jamaican hardo bread."] cookbook:jerk_lobster type cookbook:recipes cookbook:jerk_lobster url https://en.wikibooks.org/wiki/Cookbook:Jerk_Lobster cookbook:jermuk label "jermuk" cookbook:jersey_breakfast_dog difficulty 1 cookbook:jersey_breakfast_dog label "jersey breakfast dog" cookbook:jersey_breakfast_dog name "Jersey breakfast dog" cookbook:jersey_breakfast_dog name "Jersey Breakfast Dog" cookbook:jersey_breakfast_dog recipeCategory category:bacon_recipes cookbook:jersey_breakfast_dog recipeCategory category:beef_recipes cookbook:jersey_breakfast_dog recipeCategory category:deep_fried_recipes cookbook:jersey_breakfast_dog recipeCategory category:hot_dog_recipes cookbook:jersey_breakfast_dog recipeCategory category:inexpensive_recipes cookbook:jersey_breakfast_dog recipeCategory category:meat_recipes cookbook:jersey_breakfast_dog recipeCategory category:recipes_with_images cookbook:jersey_breakfast_dog recipeCategory category:sandwich_recipes cookbook:jersey_breakfast_dog recipeCategory category:very_easy_recipes cookbook:jersey_breakfast_dog recipeCookingTechnique cookbook:deep_fat_frying cookbook:jersey_breakfast_dog recipeFoodstuff cookbook:bacon cookbook:jersey_breakfast_dog recipeFoodstuff cookbook:cheddar_cheese cookbook:jersey_breakfast_dog recipeFoodstuff cookbook:egg cookbook:jersey_breakfast_dog recipeFoodstuff cookbook:hot_dog cookbook:jersey_breakfast_dog recipeIngredient "1 beef hot dog" cookbook:jersey_breakfast_dog recipeIngredient "1 bun" cookbook:jersey_breakfast_dog recipeIngredient "1 large egg" cookbook:jersey_breakfast_dog recipeIngredient "1 slice American or cheddar cheese" cookbook:jersey_breakfast_dog recipeIngredient "1 strip bacon" cookbook:jersey_breakfast_dog recipeInstructions ["Preheat deep fryer to 355\u00b0F.","Wrap bacon around the hot dog, securing at each end with a toothpick.","When oil reaches 355\u00b0F, lower wrapped hot dog into fryer.","Heat frying pan and fry one egg.","Place cooked egg on a small plate.","Open bun and place onto frying pan on low heat or in toaster oven to lightly toast.","When bacon is firm and crispy, remove hot dog from oil.","Place slice of cheese onto egg and microwave for 7-10 seconds.","Place egg and cheese on to bun.","Remove toothpicks from hot dog, and add to bun.","Add condiments and serve."] cookbook:jersey_breakfast_dog recipeYield 1 cookbook:jersey_breakfast_dog totalTime "10 minutes" cookbook:jersey_breakfast_dog type cookbook:recipes cookbook:jersey_breakfast_dog url https://en.wikibooks.org/wiki/Cookbook:Jersey_breakfast_dog cookbook:jersey_breakfast_dog url https://en.wikibooks.org/wiki/Cookbook:Jersey_Breakfast_Dog cookbook:jewish_cuisine label "jewish" cookbook:jewish recipeCategory category:jewish_recipes cookbook:jewish type cookbook:recipes cookbook:jhilinga name "Jhilinga" cookbook:jhilinga recipeCategory category:nepali_recipes cookbook:jhilinga recipeCuisine cookbook:cuisine_of_nepal cookbook:jhilinga recipeIngredient "Food coloring (for varieties of color)" cookbook:jhilinga recipeIngredient "Rice flour" cookbook:jhilinga recipeIngredient "Water" cookbook:jhilinga type cookbook:recipes cookbook:jhilinga url https://en.wikibooks.org/wiki/Cookbook:Jhilinga cookbook:jiangsu_cuisine label "jiangsu cuisine" cookbook:jicama label "jicama" cookbook:jicama name "Jicama" cookbook:jicama type cookbook:ingredients cookbook:jicama type cookbook:vegetable cookbook:jicama url https://en.wikibooks.org/wiki/Cookbook:Jicama cookbook:jing_do_pork name "Jing Do Pork" cookbook:jing_do_pork recipeCategory category:chinese_recipes cookbook:jing_do_pork recipeCategory category:main_course_recipes cookbook:jing_do_pork recipeCategory category:pork_recipes cookbook:jing_do_pork recipeCategory category:sauce_recipes cookbook:jing_do_pork recipeCategory category:stir_fry_recipes cookbook:jing_do_pork recipeCuisine cookbook:cuisine_of_china cookbook:jing_do_pork recipeIngredient "1/2 tsp hot pepper sauce or chili sauce" cookbook:jing_do_pork recipeIngredient "1/4 cup catsup" cookbook:jing_do_pork recipeIngredient "1/4 cup olive oil" cookbook:jing_do_pork recipeIngredient "1 Americas Cut Pork per person cut in 1 inch squares and pounded flat" cookbook:jing_do_pork recipeIngredient "1 egg, lightly beaten" cookbook:jing_do_pork recipeIngredient "1 tbs cilantro (optional)" cookbook:jing_do_pork recipeIngredient "1 tbs soy sauce" cookbook:jing_do_pork recipeIngredient "1 tbs sugar" cookbook:jing_do_pork recipeIngredient "1 tbs Worcestershire sauce" cookbook:jing_do_pork recipeIngredient "1 tsp minced garlic" cookbook:jing_do_pork recipeIngredient "1 tsp minced ginger" cookbook:jing_do_pork recipeIngredient "2 tbs rice vinegar" cookbook:jing_do_pork recipeIngredient "2 tbs soy sauce" cookbook:jing_do_pork recipeIngredient "2 tsp cornstarch" cookbook:jing_do_pork recipeIngredient "3 tbs dry sherry or Chinese Rice Wine" cookbook:jing_do_pork recipeInstructions ["After cutting and pounding the pork flat, mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).","Combine sauce ingredients and set aside.","Remove pork from refrigerator and remove excess liquid (if any).","Beat egg and cornstarch and cover meat mixing well.","Place 2 tbs oil in a wok and cook half the meat until no longer pink when slashed (about 2 min).","Remove meat, add remaining oil, and cook remaining meat.","Set cooked meat aside and discard pan drippings.","Add ginger and garlic to wok, stirring and cooking until fragrant.","Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).","Stir meat and sauce until meat is well covered, serve immediately."] cookbook:jing_do_pork type cookbook:recipes cookbook:jing_do_pork url https://en.wikibooks.org/wiki/Cookbook:Jing_Do_Pork cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe difficulty 2 cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe name "Joaquin Murietta's Grandmother's Chicken Soup Recipe" cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeCategory category:boiled_recipes cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeCategory category:chicken_recipes cookbook:joaquin_murietta\'s_grandmother\'s_chicken_soup_recipe recipeCategory category:easy_recipes cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeCategory category:recipes_with_metric_units cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeCategory category:soup_recipes cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeIngredient "1 large whole carrot, washed" cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeIngredient "1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts" cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeIngredient "4 sprigs of parsley" cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeInstructions ["Place ingredients in a large stock pot and cover with water. Bring to a boil and reduce to simmer for 4 hours or until chicken is falling off the bone. Strain broth into another pot and let cool.","Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.","Optional: Remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones)."] cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe recipeYield 6 cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe totalTime "1 hour" cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe type cookbook:recipes cookbook:joaquin_murietta\'s_grandmother\'s_chicken_soup_recipe type cookbook:recipes cookbook:joaquin_murietta's_grandmother's_chicken_soup_recipe url https://en.wikibooks.org/wiki/Cookbook:Joaquin_Murietta's_Grandmother's_Chicken_Soup_Recipe cookbook:johnny_cake label "johnny cake" cookbook:joulupöytä label "joulupöytä" cookbook:juice_extractor label "juice extractor" cookbook:juice_extractor name "Juice Extractor" cookbook:juice_extractor type cookbook:cookbook/equipment cookbook:juice_extractor url https://en.wikibooks.org/wiki/Cookbook:Juice_Extractor cookbook:juice label "fruit juice" cookbook:juice label "juice" cookbook:juice label "juiced" cookbook:juice name "Juice" cookbook:juice type cookbook:ingredients cookbook:juice url https://en.wikibooks.org/wiki/Cookbook:Juice cookbook:juicing label "juicing" cookbook:jujube label "jujube" cookbook:julienne label "cut it into thin sticks" cookbook:julienne label "julienne" cookbook:julienne label "julienned" cookbook:julienne label "julienning" cookbook:julienne label "julliene" cookbook:julienne name "Julienne" cookbook:julienne recipeCategory category:food_preparation_methods cookbook:julienne type cookbook:food_preparation_methods cookbook:julienne url https://en.wikibooks.org/wiki/Cookbook:Julienne cookbook:juneberry label "juneberry" cookbook:juneberry name "Juneberry" cookbook:juneberry type cookbook:fruits cookbook:juneberry type cookbook:ingredients cookbook:juneberry url https://en.wikibooks.org/wiki/Cookbook:Juneberry cookbook:juniper_berry label "juniper berries" cookbook:juniper_berry label "juniper berry" cookbook:juniper_berry name "Juniper Berry" cookbook:juniper_berry type cookbook:ingredients cookbook:juniper_berry type cookbook:spices_and_herbs cookbook:juniper_berry url https://en.wikibooks.org/wiki/Cookbook:Juniper_Berry cookbook:jz's_chicken_barbecue_sauce difficulty 1 cookbook:jz's_chicken_barbecue_sauce label "chicken barbecue sauce" cookbook:jz's_chicken_barbecue_sauce name "JZ's Chicken Barbecue Sauce" cookbook:jz's_chicken_barbecue_sauce recipeCategory category:barbecue_recipes cookbook:jz\'s_chicken_barbecue_sauce recipeCategory category:barbecue_recipes cookbook:jz's_chicken_barbecue_sauce recipeCategory category:barbecue_sauce_recipes cookbook:jz\'s_chicken_barbecue_sauce recipeCategory category:barbecue_sauce_recipes cookbook:jz's_chicken_barbecue_sauce recipeCategory category:chicken_recipes cookbook:jz\'s_chicken_barbecue_sauce recipeCategory category:chicken_recipes cookbook:jz's_chicken_barbecue_sauce recipeCategory category:recipes_with_meat_substitutes cookbook:jz\'s_chicken_barbecue_sauce recipeCategory category:recipes_with_meat_substitutes cookbook:jz's_chicken_barbecue_sauce recipeCategory category:sauce_recipes cookbook:jz\'s_chicken_barbecue_sauce recipeCategory category:sauce_recipes cookbook:jz's_chicken_barbecue_sauce recipeCategory category:tomato_recipes cookbook:jz\'s_chicken_barbecue_sauce recipeCategory category:tomato_recipes cookbook:jz\'s_chicken_barbecue_sauce recipeCategory category:very_easy_recipes cookbook:jz's_chicken_barbecue_sauce recipeCookingTechnique cookbook:marinating cookbook:jz's_chicken_barbecue_sauce recipeEquipment cookbook:mixing_bowl cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:anchovy cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:chiles cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:corn_oil cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:peanut_oil cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:pepper cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:salt cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:sesame_oil cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:soy_sauce cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:sunflower_oil cookbook:jz's_chicken_barbecue_sauce recipeFoodstuff cookbook:worcestershire_sauce cookbook:jz's_chicken_barbecue_sauce recipeIngredient "1 small, dried, crunched piri-piri" cookbook:jz's_chicken_barbecue_sauce recipeIngredient "1 teaspoon (5 mL) of teriyaki marinade" cookbook:jz's_chicken_barbecue_sauce recipeIngredient "1 teaspoon (5 mL) of walnut oil" cookbook:jz's_chicken_barbecue_sauce recipeIngredient "1 teaspoon (5 mL) of Worcestershire sauce (see below for vegetarian alternative)" cookbook:jz's_chicken_barbecue_sauce recipeIngredient "2 mL of ground white pepper" cookbook:jz's_chicken_barbecue_sauce recipeIngredient "2 mL of herbal salt" cookbook:jz's_chicken_barbecue_sauce recipeIngredient "2 tablespoons (30 mL) of mild chili sauce (the kind which is just slightly hotter than ketchup)" cookbook:jz's_chicken_barbecue_sauce recipeIngredient "2 tablespoons (30 mL) of peanut oil" cookbook:jz's_chicken_barbecue_sauce recipeIngredient "2 teaspoons (10 mL) of tandoori powder" cookbook:jz's_chicken_barbecue_sauce recipeInstructions ["Just mix everything together in a small mixing bowl.","Use a brush to apply a thick layer of the sauce to your favorite chicken parts or vegetarian alternative."] cookbook:jz's_chicken_barbecue_sauce recipeNotes "*The sauce can also be used as a marinade: Soak the chicken parts in it, for half an hour to a few hours. *Any remaining sauce can be applied with the brush during the cooking. *In case of allergies or problems to find some ingredient, most ingredients can be replaced by similar alternatives: **peanut oil \u2192 sunflower oil, corn oil or any other neutral oil **walnut oil \u2192 sesame oil **mild chili sauce \u2192 ketchup or tomato pur\u00e9e **Worcestershire sauce \u2192 HP sauce **teriyaki marinade \u2192 soy sauce **herbal salt \u2192 plain salt **piri-piri \u2192 any other hot chili pepper *Make sure that any sauce that has been in contact with raw chicken gets properly heated. So do not apply more sauce just before taking the chicken from the heat or use the sauce uncooked after you have dipped the brush in it. *Note that Worcestershire sauce usually is non-vegetarian, since at least the original recipe contains anchovies. (See above for alternative.) " cookbook:jz's_chicken_barbecue_sauce recipeYield 2 cookbook:jz's_chicken_barbecue_sauce totalTime "5 minutes" cookbook:jz's_chicken_barbecue_sauce type cookbook:recipes cookbook:jz\'s_chicken_barbecue_sauce type cookbook:recipes cookbook:jz's_chicken_barbecue_sauce url https://en.wikibooks.org/wiki/Cookbook:JZ's_Chicken_Barbecue_Sauce cookbook:kaalikääryleet label "kaalikääryleet" cookbook:kabab_barg label "kabab barg" cookbook:kabab_barg name "Kabab barg" cookbook:kabab_barg name "Kabab Barg" cookbook:kabab_barg recipeCategory category:grilled_recipes cookbook:kabab_barg recipeCategory category:kabob_recipes cookbook:kabab_barg recipeCategory category:lamb_recipes cookbook:kabab_barg recipeCategory category:main_course_recipes cookbook:kabab_barg recipeCategory category:marinade_recipes cookbook:kabab_barg recipeCategory category:recipes_with_metric_units cookbook:kabab_barg recipeCategory category:recipes_without_cooking_time cookbook:kabab_barg recipeCategory category:recipes_without_servings cookbook:kabab_barg recipeFoodstuff cookbook:garlic cookbook:kabab_barg recipeFoodstuff cookbook:lamb cookbook:kabab_barg recipeFoodstuff cookbook:onion cookbook:kabab_barg recipeIngredient "1kg Lamb" cookbook:kabab_barg recipeIngredient "3 Onions" cookbook:kabab_barg recipeIngredient "Black pepper" cookbook:kabab_barg recipeIngredient "Garlic" cookbook:kabab_barg recipeIngredient "Half teaspoon saffron" cookbook:kabab_barg recipeIngredient "Olive oil" cookbook:kabab_barg recipeIngredient "Salt" cookbook:kabab_barg type cookbook:recipes cookbook:kabab_barg url https://en.wikibooks.org/wiki/Cookbook:Kabab_barg cookbook:kabab_barg url https://en.wikibooks.org/wiki/Cookbook:Kabab_Barg cookbook:kabab_kobide label "kabab kobide" cookbook:kabab_kobide name "Kabab kobide" cookbook:kabab_kobide name "Kabab Kobide" cookbook:kabab_kobide type cookbook:recipes cookbook:kabab_kobide url https://en.wikibooks.org/wiki/Cookbook:Kabab_kobide cookbook:kabab_kobide url https://en.wikibooks.org/wiki/Cookbook:Kabab_Kobide cookbook:kabab_soltani label "kabab soltani" cookbook:kabanos label "kabonos" cookbook:kachi label "kachi" cookbook:kachorie label "kachorie" cookbook:kadhai_murgh_afghani label "kadhai murgh afghani" cookbook:kafé_misjur label "kafé misjur" cookbook:kaffir_lime_leaf label "kaffir lime leaf" cookbook:kaffir_lime_leaf label "kaffir lime leaves" cookbook:kaffir_lime_leaf label "lime leaves" cookbook:kaffir_lime_leaf name "Kaffir Lime Leaf" cookbook:kaffir_lime_leaf type cookbook:ingredients cookbook:kaffir_lime_leaf type cookbook:spices_and_herbs cookbook:kaffir_lime_leaf url https://en.wikibooks.org/wiki/Cookbook:Kaffir_Lime_Leaf cookbook:kairi label "kairi /khichidi" cookbook:kaiserschmarrn difficulty 2 cookbook:kaiserschmarrn label "german pancake" cookbook:kaiserschmarrn label "kaiserschmarrn" cookbook:kaiserschmarrn name "Kaiserschmarnn" cookbook:kaiserschmarrn name "Kaiserschmarrn" cookbook:kaiserschmarrn recipeCategory category:austrian_recipes cookbook:kaiserschmarrn recipeCategory category:dessert_recipes cookbook:kaiserschmarrn recipeCategory category:easy_recipes cookbook:kaiserschmarrn recipeCategory category:pan_fried_recipes cookbook:kaiserschmarrn recipeCategory category:recipes_with_metric_units cookbook:kaiserschmarrn recipeCuisine cookbook:cuisine_of_austria cookbook:kaiserschmarrn recipeIngredient "1 1/2 cups (350 grams) flour" cookbook:kaiserschmarrn recipeIngredient "1 pinch salt" cookbook:kaiserschmarrn recipeIngredient "1 tbsp raisins" cookbook:kaiserschmarrn recipeIngredient "1 tbsp sugar" cookbook:kaiserschmarrn recipeIngredient "2 cups (500 ml) milk" cookbook:kaiserschmarrn recipeIngredient "2 tbsp (30 grams) butter or margarine" cookbook:kaiserschmarrn recipeIngredient "3 eggs" cookbook:kaiserschmarrn recipeIngredient "icing sugar to put on top before serving" cookbook:kaiserschmarrn recipeInstructions ["Separate the whites from the yolks.","Put yolks, milk, sugar and salt in a bowl and whip with an eggbeater.","Fold in the flour while stirring thoroughly until the mass is pasty.","Now add the raisins to the mixture.","Whisk the whites until they are stiff and then fold them in.","Melt the butter or margarine in a pan, and add the dough.","Wait until the pancake gets solid at the bottom.","Then divide the mass into quarters with a wooden spoon or spatula and turn them over.","After a little while start scrambling the quarters.","Now keep turning the Kaiserschmarrn until it is done."] cookbook:kaiserschmarrn recipeYield approx. 2–3 cookbook:kaiserschmarrn totalTime "15 min." cookbook:kaiserschmarrn type cookbook:recipes cookbook:kaiserschmarrn url https://en.wikibooks.org/wiki/Cookbook:Kaiserschmarnn cookbook:kaiserschmarrn url https://en.wikibooks.org/wiki/Cookbook:Kaiserschmarrn cookbook:kaju_barfi name "Kaju Barfi" cookbook:kaju_barfi recipeInstructions ["In a bowl with three fourth cup of water dissolve sugar and bring it to boil.","Add saffron to the solution and cook it till it forms a syrup of three thread like consistency.","In a pan melt the ghee and add this to the syrup.","Add cashew nut powder and mix it thoroughly.","Allow it to cool slightly.","Knead it well and roll it into half centimeter thick rectangle.","Spread silver foil over these and cut it into diamond shaped pieces of approximately one and half inch.<\/text>"] cookbook:kaju_barfi type cookbook:recipes cookbook:kaju_barfi url https://en.wikibooks.org/wiki/Cookbook:Kaju_Barfi cookbook:kalakukko label "kalakukko" cookbook:kala_namak label "black salt" cookbook:kale label "chinese kale" cookbook:kale label "gai lan (chinese kale)" cookbook:kale label "kale" cookbook:kale name "Kale" cookbook:kale_pache label "kale pache" cookbook:kale type cookbook:ingredients cookbook:kale type cookbook:vegetable cookbook:kale url https://en.wikibooks.org/wiki/Cookbook:Kale cookbook:kal_kals difficulty 2 cookbook:kal_kals label "kal kals" cookbook:kal_kals name "Kal kals" cookbook:kal_kals name "Kal Kals" cookbook:kal_kals recipeCategory category:christmas_recipes cookbook:kal_kals recipeCategory category:deep_fried_recipes cookbook:kal_kals recipeCategory category:dessert_recipes cookbook:kal_kals recipeCategory category:easy_recipes cookbook:kal_kals recipeCategory category:indian_recipes cookbook:kal_kals recipeCategory category:recipes_with_metric_units cookbook:kal_kals recipeCookingTechnique cookbook:deep_fat_frying cookbook:kal_kals recipeCuisine cookbook:cuisine_of_india cookbook:kal_kals recipeFoodstuff cookbook:baking_powder cookbook:kal_kals recipeFoodstuff cookbook:egg cookbook:kal_kals recipeFoodstuff cookbook:flour cookbook:kal_kals recipeFoodstuff cookbook:oil_and_fat cookbook:kal_kals recipeFoodstuff cookbook:powdered_sugar cookbook:kal_kals recipeFoodstuff cookbook:vanilla cookbook:kal_kals recipeIngredient "1/2 cup (120g) powdered sugar" cookbook:kal_kals recipeIngredient "1/2 cup (120ml) heated oil" cookbook:kal_kals recipeIngredient "1/2 teaspoon baking powder" cookbook:kal_kals recipeIngredient "1/2 teaspoon vanilla extract" cookbook:kal_kals recipeIngredient "1 egg" cookbook:kal_kals recipeIngredient "2 cups (280g) white wheat flour" cookbook:kal_kals recipeInstructions ["Mix all ingredients to make a dough, moist but not sticky","Flatten teaspoon-sized balls on the back of a fork (preferably with rounded tines) and roll off, forming small snail-shell-like curls.","Fry in hot oil six at a time until golden brown.","Roll in more powdered sugar while still hot to coat.","Always be careful when deep frying not to spray hot oil on yourself"] cookbook:kal_kals recipeYield 25-30 cookbook:kal_kals totalTime "1 hour" cookbook:kal_kals type cookbook:recipes cookbook:kal_kals url https://en.wikibooks.org/wiki/Cookbook:Kal_kals cookbook:kal_kals url https://en.wikibooks.org/wiki/Cookbook:Kal_Kals cookbook:kamut label "kamut" cookbook:kamut name "Kamut" cookbook:kamut type cookbook:cereals cookbook:kamut type cookbook:ingredients cookbook:kamut url https://en.wikibooks.org/wiki/Cookbook:Kamut cookbook:kanachi difficulty 1 cookbook:kanachi label "kanachi" cookbook:kanachi name "Kanachi" cookbook:kanachi recipeCategory category:armenian_recipes cookbook:kanachi recipeCategory category:herb_and_spice_recipes cookbook:kanachi recipeCategory category:raw_recipes cookbook:kanachi recipeCategory category:recipes_with_images cookbook:kanachi recipeCategory category:salad_recipes cookbook:kanachi recipeCategory category:very_easy_recipes cookbook:kanachi recipeIngredient "Cress" cookbook:kanachi recipeIngredient "Green onions" cookbook:kanachi recipeIngredient "Lemon basil" cookbook:kanachi recipeIngredient "Mint" cookbook:kanachi recipeIngredient "Purple basil" cookbook:kanachi recipeIngredient "Radishes" cookbook:kanachi recipeIngredient "Tarragon" cookbook:kanachi recipeInstructions ["Remove extra stem endings, yellow leaves and damaged parts from all herbs and wash them thoroughly. Drain.","Remove roots from green onions and radishes and majority of radish leaves (leaving only the younger ones -- can remove if you don't like them, though they are full of iron), wash them thoroughly as well and drain.","Mix them up or assort them on a plate.","Eat raw and enjoy!","To store for later consumption put the washed herbs in a semi-humid clean cotton bag which you can close by a string and keep in a refrigerator. Will keep well for a few days to a week."] cookbook:kanachi recipeYield varies cookbook:kanachi totalTime "2 mins" cookbook:kanachi type cookbook:recipes cookbook:kanachi url https://en.wikibooks.org/wiki/Cookbook:Kanachi cookbook:kangkung label "kangkung" cookbook:kangkung name "Kangkong" cookbook:kangkung name "Kangkung" cookbook:kangkung type cookbook:ingredients cookbook:kangkung type cookbook:vegetable cookbook:kangkung url https://en.wikibooks.org/wiki/Cookbook:Kangkong cookbook:kangkung url https://en.wikibooks.org/wiki/Cookbook:Kangkung cookbook:kannoli label "kannoli" cookbook:kansas_city_barbecue_sauce label "barbecue sauce" cookbook:kansas_city_barbecue_sauce label "homemade barbecue sauce" cookbook:kansas_city_barbecue_sauce label "kansas city barbecue sauce" cookbook:kansas_city_barbecue_sauce name "Kansas City Barbecue Sauce" cookbook:kansas_city_barbecue_sauce recipeCategory category:barbecue_sauce_recipes cookbook:kansas_city_barbecue_sauce recipeCategory category:boiled_recipes cookbook:kansas_city_barbecue_sauce recipeCategory category:molasses_recipes cookbook:kansas_city_barbecue_sauce recipeCategory category:tomato_recipes cookbook:kansas_city_barbecue_sauce recipeIngredient "1/4 cup cider vinegar" cookbook:kansas_city_barbecue_sauce recipeIngredient "1/4 cup soy sauce" cookbook:kansas_city_barbecue_sauce recipeIngredient "1/4 cup Worcestershire sauce" cookbook:kansas_city_barbecue_sauce recipeIngredient "2 tbsp cayenne pepper" cookbook:kansas_city_barbecue_sauce recipeIngredient "3/4 cup molasses" cookbook:kansas_city_barbecue_sauce recipeIngredient "4 cups ketchup" cookbook:kansas_city_barbecue_sauce recipeInstructions ["Combine all ingredients in a large saucepan and bring to a boil over high heat. Cook, stirring often for 15 minutes. Keep refrigerated in a nonreactive container for up to 2 months."] cookbook:kansas_city_barbecue_sauce type cookbook:recipes cookbook:kansas_city_barbecue_sauce url https://en.wikibooks.org/wiki/Cookbook:Kansas_City_Barbecue_Sauce cookbook:kapucijners_met_spek label "kapucijners met spek" cookbook:kapunata label "kapunata" cookbook:karafs label "karafs" cookbook:karahi_gosht label "karahi gosht" cookbook:karedok difficulty 3 cookbook:karedok name "Karedok" cookbook:karedok recipeCategory category:indonesian_recipes cookbook:karedok recipeCategory category:medium_difficulty_recipes cookbook:karedok recipeCategory category:recipes_without_servings cookbook:karedok recipeCategory category:salad_recipes cookbook:karedok recipeCuisine cookbook:cuisine_of_indonesia cookbook:karedok recipeFoodstuff cookbook:cucumber cookbook:karedok recipeFoodstuff cookbook:eggplant cookbook:karedok recipeIngredient "bean sprouts" cookbook:karedok recipeIngredient "cabbage, sliced very thin, and delicately" cookbook:karedok recipeIngredient "cucumber" cookbook:karedok recipeIngredient "eggplant" cookbook:karedok recipeIngredient "legumes" cookbook:karedok recipeIngredient "Thai basil leaf" cookbook:karedok recipeInstructions ["Pound the red peppers, garlic, birds' eye chilli, greater galingale, peanuts, palm sugar, salt, and the shrimp paste.","Add brackish water and hot water. Mix evenly.","Put all the other ingredients in. Mix until even.","Spread fried shrimp chips on top of it."] cookbook:karedok totalTime "30 minutes" cookbook:karedok type cookbook:recipes cookbook:karedok url https://en.wikibooks.org/wiki/Cookbook:Karedok cookbook:karelian_pasties_(karjalanpiirakat) difficulty 4 cookbook:karelian_pasties_(karjalanpiirakat) label "karjalanpiirakat" cookbook:karelian_pasties_(karjalanpiirakat) name "Karelian Pasties (Karjalanpiirakat)" cookbook:karelian_pasties_(karjalanpiirakat) name "Karjalanpiirakat" cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:baked_recipes cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:baking_recipes cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:difficult_recipes cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:finnish_recipes cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:pastry_recipes cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:recipes_with_images cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:recipes_with_metric_units cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:recipes_without_cooking_time cookbook:karelian_pasties_(karjalanpiirakat) recipeCategory category:rice_recipes cookbook:karelian_pasties_(karjalanpiirakat) recipeCuisine cookbook:cuisine_of_finland cookbook:karelian_pasties_(karjalanpiirakat) recipeYield 20 pastries cookbook:karelian_pasties_(karjalanpiirakat) type cookbook:recipes cookbook:karelian_pasties_(karjalanpiirakat) url https://en.wikibooks.org/wiki/Cookbook:Karelian_Pasties_(Karjalanpiirakat) cookbook:karelian_pasties_(karjalanpiirakat) url https://en.wikibooks.org/wiki/Cookbook:Karjalanpiirakat cookbook:karjalanpaisti label "karjalanpaisti" cookbook:karlya_cha_rassa label "rassa bhaaji" cookbook:karma_free label "karma free" cookbook:karma_free name "Karma Free" cookbook:karma_free type cookbook:diets cookbook:karma_free url https://en.wikibooks.org/wiki/Cookbook:Karma_Free cookbook:karmir_plav label "karmir plav" cookbook:karmrakhayt label "karmrakhayt" cookbook:karnemelksepap label "karnemelksepap" cookbook:karnıyarık label "karnıyarık" cookbook:kartoshnik name "Kartoshnik" cookbook:kartoshnik url https://en.wikibooks.org/wiki/Cookbook:Kartoshnik cookbook:käsekrainer label "käsekrainer" cookbook:käsekrainer name "Käsekrainer" cookbook:käsekrainer recipeIngredient "1 horse-radish" cookbook:käsekrainer recipeIngredient "1 or 2 onions" cookbook:käsekrainer recipeIngredient "baguette" cookbook:käsekrainer recipeIngredient "barbecue sauce" cookbook:käsekrainer recipeIngredient "black bread" cookbook:käsekrainer recipeIngredient "bread roll" cookbook:käsekrainer recipeIngredient "cocktail onions" cookbook:käsekrainer recipeIngredient "cocktail sauce" cookbook:käsekrainer recipeIngredient "ketchup" cookbook:käsekrainer recipeIngredient "mustard" cookbook:käsekrainer recipeIngredient "pickled cucumber" cookbook:käsekrainer recipeIngredient "pickled peppers/pickled cherry peppers" cookbook:käsekrainer recipeIngredient "white bread" cookbook:käsekrainer url https://en.wikibooks.org/wiki/Cookbook:Käsekrainer cookbook:kasha label "kasha" cookbook:kasha name "Kasha" cookbook:kasha type cookbook:cereals cookbook:kasha type cookbook:ingredients cookbook:kasha url https://en.wikibooks.org/wiki/Cookbook:Kasha cookbook:kashkaval_pane label "kashkaval (or sirene) pane" cookbook:kashkaval_pane label "kashkaval pane" cookbook:kashkaval_pane name "Kashkaval Pane" cookbook:kashkaval_pane recipeCategory category:bulgarian_recipes cookbook:kashkaval_pane recipeCategory category:cheese_recipes cookbook:kashkaval_pane recipeCategory category:deep_fried_recipes cookbook:kashkaval_pane recipeCategory category:side_dish_recipes cookbook:kashkaval_pane recipeCategory category:vegetarian_recipes cookbook:kashkaval_pane recipeCookingTechnique cookbook:deep_fat_frying cookbook:kashkaval_pane recipeCuisine cookbook:cuisine_of_bulgaria cookbook:kashkaval_pane recipeFoodstuff cookbook:bread_crumb cookbook:kashkaval_pane recipeFoodstuff cookbook:egg cookbook:kashkaval_pane recipeFoodstuff cookbook:flour cookbook:kashkaval_pane recipeFoodstuff cookbook:oil_and_fat cookbook:kashkaval_pane recipeFoodstuff cookbook:parsley cookbook:kashkaval_pane recipeFoodstuff cookbook:pepper cookbook:kashkaval_pane recipeFoodstuff cookbook:salt cookbook:kashkaval_pane recipeIngredient "12oz yellow Kashkaval cheese" cookbook:kashkaval_pane recipeIngredient "2 eggs," cookbook:kashkaval_pane recipeIngredient "Bread crumbs," cookbook:kashkaval_pane recipeIngredient "flat leaf parsley to garnish." cookbook:kashkaval_pane recipeIngredient "Flour seasoned with salt and freshly ground black pepper," cookbook:kashkaval_pane recipeIngredient "oil for deep frying," cookbook:kashkaval_pane recipeInstructions ["Cut the yellow cheese into slices about \u00bd inch thick. wet in water. Gently pat off any excess moisture with paper towels.","Heat the oil until a small piece of bread sizzles as soon as it is dropped in.","Beat the eggs in a shallow bowl, while the oil is heating.","On one plate spread some seasoned flour and some bread crumbs on another plate. Start breading: press the yellow cheese slices into the flour, coating them evenly with a thin layer of flour, shaking off any excess flour. Dip them into the egg, then into the bread crumbs, then once more into the egg, then again into the bread crumbs, covering the whole slice.","Fry immediately in the hot oil until golden brown.","Drain on paper towels and serve hot, garnished with parsley. Enjoy!"] cookbook:kashkaval_pane type cookbook:recipes cookbook:kashkaval_pane url https://en.wikibooks.org/wiki/Cookbook:Kashkaval_Pane cookbook:kashke_bademjan label "kashke bademjan" cookbook:kashmiri_pulao difficulty 4 cookbook:kashmiri_pulao label "kashmiri pulao" cookbook:kashmiri_pulao name "Kashmiri Pulao" cookbook:kashmiri_pulao recipeCategory category:difficult_recipes cookbook:kashmiri_pulao recipeCategory category:indian_recipes cookbook:kashmiri_pulao recipeCategory category:rice_recipes cookbook:kashmiri_pulao recipeCategory category:vegetarian_recipes cookbook:kashmiri_pulao recipeCuisine cookbook:cuisine_of_india cookbook:kashmiri_pulao recipeEquipment cookbook:wok cookbook:kashmiri_pulao recipeFoodstuff cookbook:almond cookbook:kashmiri_pulao recipeFoodstuff cookbook:bay_leaf cookbook:kashmiri_pulao recipeFoodstuff cookbook:butter cookbook:kashmiri_pulao recipeFoodstuff cookbook:cardamom cookbook:kashmiri_pulao recipeFoodstuff cookbook:cashew cookbook:kashmiri_pulao recipeFoodstuff cookbook:chiles cookbook:kashmiri_pulao recipeFoodstuff cookbook:cinnamon cookbook:kashmiri_pulao recipeFoodstuff cookbook:clove cookbook:kashmiri_pulao recipeFoodstuff cookbook:date cookbook:kashmiri_pulao recipeFoodstuff cookbook:garlic cookbook:kashmiri_pulao recipeFoodstuff cookbook:ghee cookbook:kashmiri_pulao recipeFoodstuff cookbook:ginger cookbook:kashmiri_pulao recipeFoodstuff cookbook:milk cookbook:kashmiri_pulao recipeFoodstuff cookbook:onion cookbook:kashmiri_pulao recipeFoodstuff cookbook:pistachio cookbook:kashmiri_pulao recipeFoodstuff cookbook:raisin cookbook:kashmiri_pulao recipeFoodstuff cookbook:saffron cookbook:kashmiri_pulao recipeFoodstuff cookbook:salt cookbook:kashmiri_pulao recipeIngredient "100 grams dried dates, pitted and sliced thin" cookbook:kashmiri_pulao recipeIngredient "1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic)" cookbook:kashmiri_pulao recipeIngredient "1/2 kilogram basmati or other long-grained rice, cooked and drained" cookbook:kashmiri_pulao recipeIngredient "1 cinnamon tree leaf (or substitute 2 bay leaves)" cookbook:kashmiri_pulao recipeIngredient "1 small onion, sliced thin" cookbook:kashmiri_pulao recipeIngredient "1 tablespoon milk" cookbook:kashmiri_pulao recipeIngredient "2 green chillies, split lengthwise" cookbook:kashmiri_pulao recipeIngredient "3-4 strands saffron" cookbook:kashmiri_pulao recipeIngredient "3 tablespoons ghee or butter, to taste." cookbook:kashmiri_pulao recipeIngredient "4 pods green cardamom" cookbook:kashmiri_pulao recipeIngredient "50 grams almonds, blanched and diced" cookbook:kashmiri_pulao recipeIngredient "50 grams cashew nuts" cookbook:kashmiri_pulao recipeIngredient "50 grams pistachio nuts" cookbook:kashmiri_pulao recipeIngredient "50 grams white raisins" cookbook:kashmiri_pulao recipeIngredient "5 cloves" cookbook:kashmiri_pulao recipeIngredient "pinch of salt" cookbook:kashmiri_pulao recipeInstructions ["Heat ghee or butter in a large wide pan or wok.","Add dry spices: cloves, cardamom, and cinnamon tree leaf.","Throw in the chopped onion and fry until it just begins to turn brown.","Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.","Add salt to taste.","Turn the flame down to low.","Soak the strands of saffron in milk, mixing until the milk turns orange.","Pour the cooked rice into the pan and sprinkle the saffron-milk on top.","Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.","Add more ghee according to your preference","optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish","An [http:\/\/www.simplerecipes.in\/2013\/02\/instant-vegetable-pulao.html Instant Pulav Recipe]."] cookbook:kashmiri_pulao recipeYield 4 cookbook:kashmiri_pulao totalTime "40 minutes" cookbook:kashmiri_pulao type cookbook:recipes cookbook:kashmiri_pulao url https://en.wikibooks.org/wiki/Cookbook:Kashmiri_Pulao cookbook:kasnocken difficulty 2 cookbook:kasnocken label "kasnocken" cookbook:kasnocken name "Kasnocken" cookbook:kasnocken recipeCategory category:austrian_recipes cookbook:kasnocken recipeCategory category:boiled_recipes cookbook:kasnocken recipeCategory category:cheese_recipes cookbook:kasnocken recipeCategory category:dumpling_recipes cookbook:kasnocken recipeCategory category:easy_recipes cookbook:kasnocken recipeCategory category:main_course_recipes cookbook:kasnocken recipeCategory category:recipes_with_images cookbook:kasnocken recipeCategory category:recipes_with_metric_units cookbook:kasnocken recipeCuisine cookbook:cuisine_of_austria cookbook:kasnocken recipeIngredient "120 g fat cheese and 120 g low-fat cheese OR 250 g Pinzgauer Bierkäse" cookbook:kasnocken recipeIngredient "1/4 cup (70 g) butter" cookbook:kasnocken recipeIngredient "1/4 l water" cookbook:kasnocken recipeIngredient "1 big onion, cut into rings" cookbook:kasnocken recipeIngredient "1 bunch of chives, finely chopped" cookbook:kasnocken recipeIngredient "1 cup (300 g) flour" cookbook:kasnocken recipeIngredient "2 eggs" cookbook:kasnocken recipeIngredient "salt and pepper" cookbook:kasnocken recipeInstructions ["Mix flour, eggs, water, and salt carefully to get a dough (it should not be whisked; the dough should neither be stiff nor too soft).","Pass the dough through a special sieve for dumplings into boiling, salted water.","Boil the small dumplings for about 3 minutes and then strain and quench them with cold water.","Melt the butter in a pan, add the dumplings, and season them with salt and pepper.","Gradually add the grated cheese and stir vigorously.","When all of the cheese has melted, heat butter in another pan, add the onion rings, and fry them until they become golden brown.","Finally, coat the dumplings with the roasted onion rings and chives."] cookbook:kasnocken recipeYield 3 - 4 cookbook:kasnocken totalTime "25 min" cookbook:kasnocken type cookbook:recipes cookbook:kasnocken url https://en.wikibooks.org/wiki/Cookbook:Kasnocken cookbook:katchi_biryani label "katchi biryani" cookbook:katchi_biryani name "Katchi Biryani" cookbook:katchi_biryani recipeCategory category:chicken_recipes cookbook:katchi_biryani recipeCategory category:indian_recipes cookbook:katchi_biryani recipeCategory category:rice_recipes cookbook:katchi_biryani recipeCuisine cookbook:cuisine_of_india cookbook:katchi_biryani recipeFoodstuff cookbook:butter cookbook:katchi_biryani recipeFoodstuff cookbook:chicken cookbook:katchi_biryani recipeFoodstuff cookbook:chiles cookbook:katchi_biryani recipeFoodstuff cookbook:chili_powder cookbook:katchi_biryani recipeFoodstuff cookbook:cilantro cookbook:katchi_biryani recipeFoodstuff cookbook:cinnamon cookbook:katchi_biryani recipeFoodstuff cookbook:garam_masala cookbook:katchi_biryani recipeFoodstuff cookbook:garlic cookbook:katchi_biryani recipeFoodstuff cookbook:ghee cookbook:katchi_biryani recipeFoodstuff cookbook:ginger cookbook:katchi_biryani recipeFoodstuff cookbook:goat cookbook:katchi_biryani recipeFoodstuff cookbook:lamb cookbook:katchi_biryani recipeFoodstuff cookbook:mint cookbook:katchi_biryani recipeFoodstuff cookbook:onion cookbook:katchi_biryani recipeFoodstuff cookbook:pepper cookbook:katchi_biryani recipeFoodstuff cookbook:rice cookbook:katchi_biryani recipeFoodstuff cookbook:saffron cookbook:katchi_biryani recipeFoodstuff cookbook:yogurt cookbook:katchi_biryani recipeIngredient "1 bunch coriander leaves, chopped" cookbook:katchi_biryani recipeIngredient "1 bunch mint leaves, chopped" cookbook:katchi_biryani recipeIngredient "1 Tbsp. ginger-garlic paste" cookbook:katchi_biryani recipeIngredient "1 tsp.garam masala" cookbook:katchi_biryani recipeIngredient "2 3/4 cups rice" cookbook:katchi_biryani recipeIngredient "2 cups yoghurt" cookbook:katchi_biryani recipeIngredient "2 green chillies, whole" cookbook:katchi_biryani recipeIngredient "2 lbs. chicken" cookbook:katchi_biryani recipeIngredient "2 Tbsp. ghee or butter" cookbook:katchi_biryani recipeIngredient "3 green chillies, chopped" cookbook:katchi_biryani recipeIngredient "4 large onions, finely sliced and fried in ghee or butter" cookbook:katchi_biryani recipeIngredient "pinch of saffron" cookbook:katchi_biryani recipeInstructions ["Marinate chicken with fried onions (should be red and just crush it with hand, don't blend), yoghurt (put a lot of yoghurt and onions if you want a lot of masala), chopped green peppers (don't use red mirchi powder, the taste won't be the same), chopped mint leaves, ghee, garam masala powder, salt, ginger garlic paste. Leave this to marinate at least 4-5 hours if it's chicken, and 12 hours if it's lamb or goat.","Meanwhile, prepare for the rice by putting all these ingredients out, because the rice gets ruined if you start looking for everything while doing the ... mix food color or zaafran (saffron) in milk, chop coriander leaves, a few green peppers (whole, don't chop), garam masala powder, fried onions, butter or ghee, lemon juice.","Boil water, when it starts getting hot, put whole garam masala (long, big ilaichi - the black one, kala zeera (black cumin), whole black pepper, cinnamon sticks) and a little bit of oil so that the rice grains don't stick to each other (something I learned from my mommy) and salt... when the water comes to boil, put the rice in and boil slightly (I keep the mark by checking the rice and I strain it when the rice grain gets 3-4 lines on 'em LOL... cook it a lot less than you normally would for regular biryani because it has to cook more with the chicken...)","Once you strain the rice, leave a thin layer of rice on the bottom of the pot because the chicken\/meat tends to stick, so if there's rice on the bottom, that'll stick, not the meat.","Dump the marinated chicken in the pateela, and cover the chicken with rice.","Cut the butter stick into 4 pieces and put each piece in a different part of the pot.","Pour the lemon juice over the rice, I like to make a smilie face with the color\/saffron milk sticking the green peppers in the rice as eyes LOL...","Then put the coriander, fried onions and sprinkle a bit of garam masala powder.","Cover the pot completely with foil and then the cover so that no steam gets out. Leave it on high heat for a while (maybe 10 mins) after that turn it to medium.","If you have a burner, its better than an electric stove because the heat gets everywhere; but to be on the safe side, rotate the pot every 10 mins so that the meat cooks evenly.","After about 30-35 mins, you'll smell the biryani because of immense steam coming out of the pot... you might want to check if the rice looks properly cooked... if so you can turn it off... if there's no steam coming out, then leave it a few minutes more..."] cookbook:katchi_biryani type cookbook:recipes cookbook:katchi_biryani url https://en.wikibooks.org/wiki/Cookbook:Katchi_Biryani cookbook:katnapour label "katnapour" cookbook:katnov label "katnov" cookbook:katogo label "katogo" cookbook:kawlata label "kawlata" cookbook:kawlata name "Kawlata" cookbook:kawlata recipeCategory category:cabbage_recipes cookbook:kawlata recipeCategory category:maltese_recipes cookbook:kawlata recipeCategory category:pork_recipes cookbook:kawlata recipeCategory category:recipes_without_cooking_time cookbook:kawlata recipeCategory category:soup_recipes cookbook:kawlata recipeCuisine cookbook:cuisine_of_malta cookbook:kawlata recipeFoodstuff cookbook:bacon cookbook:kawlata recipeFoodstuff cookbook:cabbage cookbook:kawlata recipeFoodstuff cookbook:carrot cookbook:kawlata recipeFoodstuff cookbook:cauliflower cookbook:kawlata recipeFoodstuff cookbook:celery cookbook:kawlata recipeFoodstuff cookbook:kohlrabi cookbook:kawlata recipeFoodstuff cookbook:oil_and_fat cookbook:kawlata recipeFoodstuff cookbook:onion cookbook:kawlata recipeFoodstuff cookbook:parsley cookbook:kawlata recipeFoodstuff cookbook:pepper cookbook:kawlata recipeFoodstuff cookbook:potato cookbook:kawlata recipeFoodstuff cookbook:pumpkin cookbook:kawlata recipeFoodstuff cookbook:salt cookbook:kawlata recipeFoodstuff cookbook:sausage cookbook:kawlata recipeIngredient "1 or 2 tbsp. tomato paste" cookbook:kawlata recipeIngredient "4 fresh Maltese sausages left whole (Maltese sausages are made of ground lean and fat pork with garlic, parsley, salt, black peppercorns, coriander seeds)" cookbook:kawlata recipeIngredient "4 shoulder cut pork chops (ideally left attached in one piece and separated only after cooking)" cookbook:kawlata recipeIngredient "A 300 g piece of fresh pork belly OR the same of salt cured gammon or smoked bacon" cookbook:kawlata recipeIngredient "A few sprigs of chopped flat leaf parsley" cookbook:kawlata recipeIngredient "A ham hock OR a pig's trotter (not boned)" cookbook:kawlata recipeIngredient "Cabbage - a whole medium-sized cabbage" cookbook:kawlata recipeIngredient "Carrots - 3 or 4" cookbook:kawlata recipeIngredient "Cauliflower - half a medium cauliflower" cookbook:kawlata recipeIngredient "Chopped green celery leaves (Maltese ''krafes'')" cookbook:kawlata recipeIngredient "Kohlrabi - 1 or 2" cookbook:kawlata recipeIngredient "Oil for frying the onion" cookbook:kawlata recipeIngredient "Onions - 2 large" cookbook:kawlata recipeIngredient "Potatoes - 2 large" cookbook:kawlata recipeIngredient "Pumpkin (ideally both red and yellow flesh kinds: ''qargħa hamra'' and ''qargħa Torka'') - a large slice of each" cookbook:kawlata recipeIngredient "Salt and pepper" cookbook:kawlata recipeInstructions ["Bring a pot of water to a rolling boil and in it scald the hock or trotter for 10 minutes","Remove the hock or trotter, discard the water, refill with fresh water and bring to the boil again.","Place the hock or trotter in the boiling water with the other meats you are using, turn heat down and cook a few minutes skimming scum from the surface.","When there is no more scum forming remove the meats from the water, which you reserve, and add the meats to the pot with the vegetables prepared as below:","Soften and wilt the onion in the olive oil without letting it brown","Add the diced vegetables and the celery leaves, season with salt and pepper, cover and sweat together on low heat for 5\/6 minutes","Add the tomato paste previously diluted with a little water","Add the meats along with the bone-in hock or trotter","Add some of the water in which you boiled the meats (the quantity depends on whether you want a one-dish stew or a two course meal, see below) and simmer over moderate low heat till the meats are tender","Five minutes from the end of cooking time taste and adjust for seasoning, and add the chopped flat leaf parsley","As a one course meal - in this case you are aiming for a chunky stew, so you don't want to add too much liquid and you serve with crusty bread","As a two course meal, in which case you will want enough liquid to serve a soupy first course. The meats you remove, slice if necessary and keep warm to serve alone or maybe with a little light tomato sauce. You can cook a small amount of rice in the vegetable soup if you wish though it is hardly necessary."] cookbook:kawlata type cookbook:recipes cookbook:kawlata url https://en.wikibooks.org/wiki/Cookbook:Kawlata cookbook:kebab label "kebab" cookbook:kebab label "kebabs" cookbook:kebab name "Kebab" cookbook:kebab recipeCategory category:disambiguation cookbook:kebab recipeCategory category:iranian_recipes cookbook:kebab recipeCategory category:turkish_recipes cookbook:kebab recipeCuisine cookbook:cuisine_of_iran cookbook:kebab recipeCuisine cookbook:cuisine_of_turkey cookbook:kebab type cookbook:disambiguation cookbook:kebab type cookbook:recipes cookbook:kebab url https://en.wikibooks.org/wiki/Cookbook:Kebab cookbook:kebbe_labnieh label "kebbe labnieh" cookbook:kedgeree difficulty 3 cookbook:kedgeree label "kedgeree" cookbook:kedgeree name "Kedgeree" cookbook:kedgeree recipeCategory category:boiled_recipes cookbook:kedgeree recipeCategory category:curry_powder_recipes cookbook:kedgeree recipeCategory category:egg_recipes cookbook:kedgeree recipeCategory category:english_recipes cookbook:kedgeree recipeCategory category:fish_recipes cookbook:kedgeree recipeCategory category:indian_recipes cookbook:kedgeree recipeCategory category:medium_difficulty_recipes cookbook:kedgeree recipeCategory category:recipes cookbook:kedgeree recipeCategory category:recipes_with_images cookbook:kedgeree recipeCategory category:rice_recipes cookbook:kedgeree recipeCategory category:side_dish_recipes cookbook:kedgeree recipeCookingTechnique cookbook:sautéing cookbook:kedgeree recipeCuisine cookbook:cuisine_of_india cookbook:kedgeree recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:kedgeree recipeEquipment cookbook:garlic_press cookbook:kedgeree recipeFoodstuff cookbook:cilantro cookbook:kedgeree recipeFoodstuff cookbook:cream cookbook:kedgeree recipeFoodstuff cookbook:curry_powder cookbook:kedgeree recipeFoodstuff cookbook:garlic cookbook:kedgeree recipeFoodstuff cookbook:mustard cookbook:kedgeree recipeFoodstuff cookbook:onion cookbook:kedgeree recipeFoodstuff cookbook:parsley cookbook:kedgeree recipeFoodstuff cookbook:pepper cookbook:kedgeree recipeFoodstuff cookbook:salt cookbook:kedgeree recipeFoodstuff cookbook:shallot cookbook:kedgeree recipeFoodstuff cookbook:soy_sauce cookbook:kedgeree recipeIngredient "1-2&nbsp;cups Basmati (preferably) or long-grain white rice" cookbook:kedgeree recipeIngredient "1 bay leaf" cookbook:kedgeree recipeIngredient "2-4&nbsp;cups decent chicken stock, canned low-sodium at a minimum, cartoned organic is much superior, but home-made still beats all comers." cookbook:kedgeree recipeIngredient "3 medium shallots, or a medium onion, chopped fairly fine" cookbook:kedgeree recipeIngredient "500 g (1&nbsp;lb) smoked haddock (Haddock is traditional. Smoked anything will substitute.)" cookbook:kedgeree recipeIngredient "6 hard boiled eggs, chopped fairly fine" cookbook:kedgeree recipeIngredient "As much garlic as you can handle, chopped very fine or squished through a garlic press" cookbook:kedgeree recipeIngredient "At least 3&nbsp;tsp of prepared English mustard (1&frac12;&nbsp;tsp of dry mustard)." cookbook:kedgeree recipeIngredient "Curry powder (alternatively mustard and pepper);" cookbook:kedgeree recipeIngredient "Enough finely-chopped parsley or cilantro (coriander) to add interest and colour." cookbook:kedgeree recipeIngredient "Fresh-ground pepper, plenty." cookbook:kedgeree recipeIngredient "Heavy cream" cookbook:kedgeree recipeIngredient "Liberal amounts of unsalted butter" cookbook:kedgeree recipeIngredient "Salt, at the final stage" cookbook:kedgeree recipeInstructions ["Cook the rice in one and a half the amount of chicken stock with the bay leaf. When it is done and keeping warm, toss out the bay leaf, fluff the rice with chopsticks and place the raw smoked haddock slab on top. Close the lid and let the haddock steam on warm for 15 minutes.","Remove the haddock, and flake with forks to get rid of '''every last''' trace of bone. Place the haddock back in the rice cooker.","Saut\u00e9 the shallots until light brown, in excess butter. Add the garlic for one minute more, making sure to not brown it. Place it all in with the rice.","Add the chopped-up eggs, mustard, parsley, pepper, and throw in enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Add salt.","Serve, now or later &mdash; it keeps well. Leftovers may be served in kedgeree omelettes with a dribble of soy sauce or Worcestershire Sauce (Lea and Perrins)"] cookbook:kedgeree recipeYield 3-4 cookbook:kedgeree totalTime "20-30 minutes" cookbook:kedgeree type cookbook:recipes cookbook:kedgeree url https://en.wikibooks.org/wiki/Cookbook:Kedgeree cookbook:kefir difficulty 1 cookbook:kefir label "kefir" cookbook:kefir label "kefir grains" cookbook:kefir name "Kefir" cookbook:kefir recipeCategory category:beverage_recipes cookbook:kefir recipeCategory category:fermented_food_recipes cookbook:kefir recipeCategory category:leavening_agents cookbook:kefir recipeCategory category:milk_recipes cookbook:kefir recipeCategory category:recipes_with_metric_units cookbook:kefir recipeCategory category:very_easy_recipes cookbook:kefir recipeEquipment cookbook:colander cookbook:kefir recipeEquipment cookbook:sieve cookbook:kefir recipeFoodstuff cookbook:milk cookbook:kefir recipeIngredient "500 ml (1 pint) fresh milk (see note)" cookbook:kefir recipeIngredient "50 grams (1&frac34; oz) of kefir grains (see note)" cookbook:kefir recipeInstructions ["Remove kefir grains from previous batch of starter, using a sieve or colander.","Shake kefir grains to remove excess kefir. Rinsing is not necessary (but optionally, rinse in fresh milk)","Place kefir grains in glass jar or jug with fresh milk. Generally, keep a ratio of kefir grains to milk of about 1:10","Set aside to ferment at room temperature for up to 24 hours (see note)"] cookbook:kefir recipeNotes "* Kefir grains are gelatinous lumps. You can often get them for free, or for the cost of postage - see link below. Once you've got some, they grow in the milk until you have enough to give to someone else. * As an alternative to kefir grains, some health food shops carry a powdered kefir starter. This will never make kefir grains, but the powdered starter will make good kefir and is easier for some people to manage. * Milk can be almost any milk from a mammal. Full cream cow's milk is best, but kefir can be made from low-fat milk, goat's milk, or sheep's milk. * Non-milk kefir can be made from sugary water, fruit juice, coconut juice, rice milk, or soy milk. However, the kefir grains will stop growing in these liquids, so it is best to only use excess kefir grains or powdered kefir starter for this. * In warm weather, kefir will ferment very quickly and can become separated into curds and whey. An easy way to prevent this is to start the new batch of kefir at night, when it's cooler, and put the fermenting kefir into the refrigerator during the daytime when it gets hot. * In cold weather, kefir will ferment very slowly. Put the jar or jug in a warm place, but not where it will get too warm (see above!) # Strain the prior day's kefir batch with a sanitized sieve. # Return the grains to a sanitized glass jar. Add fresh pasteurized or raw milk, and cover loosely. # Enjoy the liquid kefir portion that went through the strainer. # Leave the new batch to sit and ferment. * A good dash of elderflower cordial. * 1 teaspoon of cinnamon. * A shake of ground nutmeg. * Mix well, and enjoy. * 1 teaspoon ground cinnamon * 1\/2 teaspoon ground cardamom * 1\/4 teaspoon ground nutmeg * 1.5 teaspoons ground turmeric * 1 teaspoon ground coriander " cookbook:kefir recipeYield 5 cookbook:kefir totalTime "prep: 5 minutes, ferment: 24 hours" cookbook:kefir type cookbook:recipes cookbook:kefir url https://en.wikibooks.org/wiki/Cookbook:Kefir cookbook:kele_ka_halwa name "Kele ka halwa" cookbook:kele_ka_halwa name "Kele Ka Halwa" cookbook:kele_ka_halwa recipeIngredient "1/2 liter milk" cookbook:kele_ka_halwa recipeIngredient "1/4 kg ghee" cookbook:kele_ka_halwa recipeIngredient "15gm cashew, almonds" cookbook:kele_ka_halwa recipeIngredient "4 bananas" cookbook:kele_ka_halwa recipeInstructions ["Peel the almonds.","Cut the cashews and almonds into small pieces.","Fry in ghee until golden-brown and crispy.","boil the milk until it is really thick.","Peel the bananas.","Chop them into rings and deep fry in the ghee.","Cook the bananas until they turn brown.","Mix the cooked bananas in milk and keep it to cool.","Garnish it with cashews and almonds and serve.<\/text>"] cookbook:kele_ka_halwa type cookbook:recipes cookbook:kele_ka_halwa url https://en.wikibooks.org/wiki/Cookbook:Kele_ka_halwa cookbook:kele_ka_halwa url https://en.wikibooks.org/wiki/Cookbook:Kele_Ka_Halwa cookbook:kelp label "kelp" cookbook:kelp label "kombu" cookbook:kelp label "konbu" cookbook:kelp label "sea kelp" cookbook:kelp name "Kelp" cookbook:kelp name "Kombu" cookbook:kelp name "Konbu" cookbook:kelp type cookbook:ingredients cookbook:kelp url https://en.wikibooks.org/wiki/Cookbook:Kelp cookbook:kelp url https://en.wikibooks.org/wiki/Cookbook:Kombu cookbook:kelp url https://en.wikibooks.org/wiki/Cookbook:Konbu cookbook:kenya type cookbook:cuisines cookbook:kenya type cookbook:cuisines_by_country cookbook:kepiting_saus_tiram label "kepiting saus tiram" cookbook:keralan_prawns label "keralan prawns" cookbook:keralan_prawns name "Keralan Prawns" cookbook:keralan_prawns recipeCategory category:indian_recipes cookbook:keralan_prawns recipeCategory category:shrimp_recipes cookbook:keralan_prawns recipeCookingTechnique cookbook:sautéing cookbook:keralan_prawns recipeCookingTechnique cookbook:simmering cookbook:keralan_prawns recipeCuisine cookbook:cuisine_of_india cookbook:keralan_prawns recipeFoodstuff cookbook:chiles cookbook:keralan_prawns recipeFoodstuff cookbook:chili_powder cookbook:keralan_prawns recipeFoodstuff cookbook:coconut cookbook:keralan_prawns recipeFoodstuff cookbook:coriander cookbook:keralan_prawns recipeFoodstuff cookbook:curry_leaf cookbook:keralan_prawns recipeFoodstuff cookbook:ginger cookbook:keralan_prawns recipeFoodstuff cookbook:oil_and_fat cookbook:keralan_prawns recipeFoodstuff cookbook:onion cookbook:keralan_prawns recipeFoodstuff cookbook:salt cookbook:keralan_prawns recipeFoodstuff cookbook:shrimp cookbook:keralan_prawns recipeFoodstuff cookbook:tamarind cookbook:keralan_prawns recipeFoodstuff cookbook:turmeric cookbook:keralan_prawns recipeIngredient "¼ big onion (not sweet)" cookbook:keralan_prawns recipeIngredient "½ kg prawns" cookbook:keralan_prawns recipeIngredient "¼ tablespoon chopped ginger" cookbook:keralan_prawns recipeIngredient "¼ tablespoon red chili powder" cookbook:keralan_prawns recipeIngredient "¼ tea spoon coriander powder" cookbook:keralan_prawns recipeIngredient "¼ teaspoon turmeric powder" cookbook:keralan_prawns recipeIngredient "15 curry leaves" cookbook:keralan_prawns recipeIngredient "1 big green chillies" cookbook:keralan_prawns recipeIngredient "20 pieces chipped coconut kernel (thin slices approximately 2cm long each)" cookbook:keralan_prawns recipeIngredient "3 tablespoons oil" cookbook:keralan_prawns recipeIngredient "Kudampuli (Malabar tamarind) to your preferred sourness (can be substituted with lime juice)" cookbook:keralan_prawns recipeIngredient "salt to taste" cookbook:keralan_prawns recipeInstructions ["Remove the shrimp tails and heads.","Cook the shrimp in water with ginger, salt, curry leaves, green chillies, kudampuli and coconut. Leave a little water in the vessel at the end of cooking.","Heat the oil in a pan and fry the turmeric, chili powder and coriander powder in it till they turn brown.","Put in the onion and saut\u00e9 till wilted.","Put in the cooked shrimp and simmer and stir till it reaches a semi-dry consistency."] cookbook:keralan_prawns type cookbook:recipes cookbook:keralan_prawns url https://en.wikibooks.org/wiki/Cookbook:Keralan_Prawns cookbook:keralan_vegetable_stew difficulty 3 cookbook:keralan_vegetable_stew label "keralan vegetable stew" cookbook:keralan_vegetable_stew label "vegetable stew" cookbook:keralan_vegetable_stew name "Keralan vegetable stew" cookbook:keralan_vegetable_stew recipeCategory category:coconut_recipes cookbook:keralan_vegetable_stew recipeCategory category:indian_recipes cookbook:keralan_vegetable_stew recipeCategory category:medium_difficulty_recipes cookbook:keralan_vegetable_stew recipeCategory category:stew_recipes cookbook:keralan_vegetable_stew recipeCategory category:vegan_recipes cookbook:keralan_vegetable_stew recipeCuisine cookbook:cuisine_of_india cookbook:keralan_vegetable_stew recipeCuisine cookbook:vegan_cuisine cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:cardamom cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:carrot cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:chiles cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:cinnamon cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:clove cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:coconut cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:cornstarch cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:curry_leaf cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:flour cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:ginger cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:green_bean cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:mustard cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:oil_and_fat cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:onion cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:pea cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:pepper cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:potato cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:rice_flour cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:salt cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:shallot cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:vegetable cookbook:keralan_vegetable_stew recipeFoodstuff cookbook:vinegar cookbook:keralan_vegetable_stew recipeIngredient "½ coconut, freshly grated" cookbook:keralan_vegetable_stew recipeIngredient "1½ cups boiled vegetables (carrots, green beans, potatoes, peas etc.)" cookbook:keralan_vegetable_stew recipeIngredient "10 curry leaves" cookbook:keralan_vegetable_stew recipeIngredient "1 onion, diced" cookbook:keralan_vegetable_stew recipeIngredient "* 1 shallot" cookbook:keralan_vegetable_stew recipeIngredient "1 Tbsp. flour or rice flour or cornstarch" cookbook:keralan_vegetable_stew recipeIngredient "1 Tbsp. vinegar" cookbook:keralan_vegetable_stew recipeIngredient "* 1 tsp. ground black pepper" cookbook:keralan_vegetable_stew recipeIngredient "* 1 tsp. mustard seed" cookbook:keralan_vegetable_stew recipeIngredient "2-5 green chillies (as desired), split lengthwise" cookbook:keralan_vegetable_stew recipeIngredient "2 pods green cardamom" cookbook:keralan_vegetable_stew recipeIngredient "2 small pieces cinnamon bark" cookbook:keralan_vegetable_stew recipeIngredient "2 Tbsp. oil" cookbook:keralan_vegetable_stew recipeIngredient "4 cloves" cookbook:keralan_vegetable_stew recipeIngredient "a very small piece of ginger, chopped" cookbook:keralan_vegetable_stew recipeIngredient "* pinch of salt" cookbook:keralan_vegetable_stew recipeIngredient "Seasoning:" cookbook:keralan_vegetable_stew recipeInstructions ["Pour \u00be cup of water into the grated coconut. Squeeze out the milk through a tea strainer. Set aside; this is first milk.","Pour \u00bd cup of water into the same coconut and squeeze out the second milk. Keep this aside as well.","In a large pan, heat oil and add the cloves, cinnamon and cardamom.","Add the chopped onion, ginger, chillies and curry leaves. Fry till the onion is partly brown.","Add the boiled vegetables and stir for one minute.","Pour in the second milk and boil for about 5-7 minutes.","Add salt.","Dissolve the maida\/rice flour in a little water and add it to the gravy.","When it boils again, add the first milk.","Remove from the flame when it starts to boil once more.","Season with the pepper, mustard and shallot."] cookbook:keralan_vegetable_stew recipeNotes "# Can use cornflour instead of rice\/maida flour to get consistency . " cookbook:keralan_vegetable_stew recipeYield 6 cookbook:keralan_vegetable_stew totalTime "25 minutes" cookbook:keralan_vegetable_stew type cookbook:recipes cookbook:keralan_vegetable_stew url https://en.wikibooks.org/wiki/Cookbook:Keralan_vegetable_stew cookbook:kerala_pachadi name "Kerala Pachadi" cookbook:kerala_pachadi url https://en.wikibooks.org/wiki/Cookbook:Kerala_Pachadi cookbook:kesari label "kesari" cookbook:kesari name "Kesari" cookbook:kesari recipeCategory category:dessert_recipes cookbook:kesari recipeCategory category:indian_recipes cookbook:kesari recipeCategory category:semolina_recipes cookbook:kesari recipeCategory category:vegetarian_recipes cookbook:kesari recipeCuisine cookbook:cuisine_of_india cookbook:kesari recipeFoodstuff cookbook:butter cookbook:kesari recipeFoodstuff cookbook:cardamom cookbook:kesari recipeFoodstuff cookbook:cashew cookbook:kesari recipeFoodstuff cookbook:ghee cookbook:kesari recipeFoodstuff cookbook:jaggery cookbook:kesari recipeFoodstuff cookbook:pineapple cookbook:kesari recipeFoodstuff cookbook:raisin cookbook:kesari recipeFoodstuff cookbook:saffron cookbook:kesari recipeFoodstuff cookbook:semolina cookbook:kesari recipeFoodstuff cookbook:sugar cookbook:kesari recipeIngredient "1/4 cup chopped cashew nuts" cookbook:kesari recipeIngredient "1/4 cup Pineapple pieces(optional)" cookbook:kesari recipeIngredient "1/4 cup white raisins" cookbook:kesari recipeIngredient "1 cup ghee (or substitute butter)" cookbook:kesari recipeIngredient "1 cup white Semolina" cookbook:kesari recipeIngredient "1 tablespoon cardamom powder" cookbook:kesari recipeIngredient "3/4 cup Jaggery or Sugar" cookbook:kesari recipeIngredient "4 cups water" cookbook:kesari recipeIngredient "A few strands of Saffron(optional)" cookbook:kesari recipeInstructions ["Lightly toast the semolina in a deep-bottom pot, while boiling water in another pot at the same time.","Soak the saffron in a teaspoon of warm milk.","When the semolina is golden brown, add the boiling water into it while stirring continuously to avoid lumps.","Add the sugar, the pineapple and the spices to the mix while stirring.","Keep stirring well and cook on low heat till the mixture comes together well.","Heat the ghee or butter in a separate pan and fry cashews to golden brown.","Add raisins and fry for a few more seconds or until they swell up.","Add the nuts and raisins to the Kesari.","Add the saffron milk along with the saffron and mix well.","Serve hot."] cookbook:kesari type cookbook:recipes cookbook:kesari url https://en.wikibooks.org/wiki/Cookbook:Kesari cookbook:ketchup label "catsup" cookbook:ketchup label "ketchup" cookbook:ketchup label "tomato ketchup" cookbook:ketchup label "tomato sauce" cookbook:ketchup name "Catsup" cookbook:ketchup name "Ketchup" cookbook:ketchup recipeCategory category:recipes_with_metric_units cookbook:ketchup recipeCategory category:sauce_recipes cookbook:ketchup recipeCategory category:tomato_recipes cookbook:ketchup recipeFoodstuff cookbook:allspice cookbook:ketchup recipeFoodstuff cookbook:cider_vinegar cookbook:ketchup recipeFoodstuff cookbook:clove cookbook:ketchup recipeFoodstuff cookbook:mustard cookbook:ketchup recipeFoodstuff cookbook:pepper cookbook:ketchup recipeFoodstuff cookbook:salt cookbook:ketchup recipeFoodstuff cookbook:sugar cookbook:ketchup recipeFoodstuff cookbook:tomato cookbook:ketchup recipeIngredient "1/2 cup (120g) sugar" cookbook:ketchup recipeIngredient "1 tablespoon black pepper" cookbook:ketchup recipeIngredient "1 tablespoon ground allspice" cookbook:ketchup recipeIngredient "1 teaspoon ground cloves" cookbook:ketchup recipeIngredient "2 cups cider vinegar" cookbook:ketchup recipeIngredient "2 tablespoons dry mustard" cookbook:ketchup recipeIngredient "3 tablespoons salt" cookbook:ketchup recipeIngredient "8 quarts (950 ml) tomatoes" cookbook:ketchup recipeIngredient "Barbecue Sauce" cookbook:ketchup recipeIngredient "Hot and Spicy Dip" cookbook:ketchup recipeIngredient "Louis Dressing" cookbook:ketchup recipeIngredient "Meatloaf" cookbook:ketchup recipeIngredient "Thousand Island Dressing" cookbook:ketchup type cookbook:recipes cookbook:ketchup url https://en.wikibooks.org/wiki/Cookbook:Catsup cookbook:ketchup url https://en.wikibooks.org/wiki/Cookbook:Ketchup cookbook:ketoprak name "Ketoprak" cookbook:ketoprak recipeFoodstuff cookbook:bean_sprout cookbook:ketoprak recipeFoodstuff cookbook:cracker cookbook:ketoprak recipeFoodstuff cookbook:garlic cookbook:ketoprak recipeFoodstuff cookbook:onion cookbook:ketoprak recipeFoodstuff cookbook:peanut cookbook:ketoprak recipeFoodstuff cookbook:salt cookbook:ketoprak recipeFoodstuff cookbook:soy_sauce cookbook:ketoprak recipeFoodstuff cookbook:tofu cookbook:ketoprak recipeFoodstuff cookbook:water cookbook:ketoprak recipeIngredient "100 grams bean sprouts" cookbook:ketoprak recipeIngredient "1 tbsp. salt" cookbook:ketoprak recipeIngredient "200 gr peanut" cookbook:ketoprak recipeIngredient "200 ml water" cookbook:ketoprak recipeIngredient "2 pcs lontong" cookbook:ketoprak recipeIngredient "2 tbsp. fried onion" cookbook:ketoprak recipeIngredient "2 tbsp. soy sauce" cookbook:ketoprak recipeIngredient "300 grams tofu" cookbook:ketoprak recipeIngredient "3 bird eye chillies" cookbook:ketoprak recipeIngredient "4 cloves garlic" cookbook:ketoprak recipeIngredient "80 grams mee hoon" cookbook:ketoprak recipeIngredient "Crackers" cookbook:ketoprak recipeInstructions ["Blend all spice ingredients, and then place into the plate.","Prepare the toppings, and the serve by 5 peoples.<\/text>"] cookbook:ketoprak type cookbook:recipes cookbook:ketoprak url https://en.wikibooks.org/wiki/Cookbook:Ketoprak cookbook:key_lime label "key lime" cookbook:key_lime_pie difficulty 2 cookbook:key_lime_pie label "key lime pie" cookbook:key_lime_pie name "Key Lime Pie" cookbook:key_lime_pie recipeCategory category:american_dessert_recipes cookbook:key_lime_pie recipeCategory category:baking_recipes cookbook:key_lime_pie recipeCategory category:dairy_recipes cookbook:key_lime_pie recipeCategory category:dessert_recipes cookbook:key_lime_pie recipeCategory category:easy_recipes cookbook:key_lime_pie recipeCategory category:lime_recipes cookbook:key_lime_pie recipeCategory category:pie_recipes cookbook:key_lime_pie recipeCategory category:recipes_with_images cookbook:key_lime_pie recipeCategory category:recipes_with_metric_units cookbook:key_lime_pie recipeCategory category:southern_u.s._recipes cookbook:key_lime_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:key_lime_pie recipeCuisine cookbook:southern_cuisine cookbook:key_lime_pie recipeFoodstuff cookbook:condensed_milk cookbook:key_lime_pie recipeFoodstuff cookbook:graham_cracker cookbook:key_lime_pie recipeFoodstuff cookbook:lime cookbook:key_lime_pie recipeIngredient "½ cup caster sugar for meringue topping" cookbook:key_lime_pie recipeIngredient "½ cup fresh Key lime juice" cookbook:key_lime_pie recipeIngredient "1 can (14 oz.) (400g) sweetened condensed milk" cookbook:key_lime_pie recipeIngredient "1 prepared 9-inch (9 oz.) (25cm) Graham cracker crust or pastry pie shell<ref>*[http://www.worldwideschool.org/library/books/tech/recipes/dessertsi~p/key-lime-pie/Chap1.html Traditional Key Lime Pie Recipe]</ref>" cookbook:key_lime_pie recipeIngredient "4 egg yolks" cookbook:key_lime_pie recipeInstructions ["Separate egg whites from egg yolks. Make sure there is no trace of yolk in the whites!","Begin by beating the sweetened condensed milk, lime juice and egg yolks in a small mixer bowl.","Pour the mixture into the baked pie shell. Bake at 350\u00b0F (180\u00b0C) for 8 minutes.","While baking filling, beat eggs whites in a large, clean mixer bowl on high speed until soft peaks form, then add sugar gradually until meringue forms hard peaks.","Spoon the meringue over the top of the hot pie and use a spoon to form peaks.","Bake at 350\u00b0F (180\u00b0C) for 10-15 minutes, or until meringue begins to brown."] cookbook:key_lime_pie recipeYield 8 cookbook:key_lime_pie totalTime "preparation: 15 minutes<br />setting: 120 minutes" cookbook:key_lime_pie type cookbook:recipes cookbook:key_lime_pie url https://en.wikibooks.org/wiki/Cookbook:Key_Lime_Pie cookbook:khaman_dhokla difficulty 4 cookbook:khaman_dhokla name "Khaman Dhokla" cookbook:khaman_dhokla recipeCategory category:difficult_recipes cookbook:khaman_dhokla recipeCategory category:recipes_with_images cookbook:khaman_dhokla recipeCategory category:snacks cookbook:khaman_dhokla recipeInstructions ["Add all of the ingredients together, except the fruit salt in a bowl and mix well adding water as per required to make a thick batter.","Before steaming, add the fruit salt and then add 2 tsp of water over it.","Wait for the bubbles form, then mix gently.","Pour the batter immediately into a greased 125 mm.(5")diameter plate and keep shaking the plate clockwise in order to spread the batter in an even layer.","Steam for 12 to 15 minutes or till the dhoklas are cooked.","Then keep aside.","Then heat the oil in small pan and add the mustard seeds.","When the seeds start crackling, add the sesame seeds, green chillies and asafoetida, mix well and saut\u00e9 on a medium flame for sometime, while stirring continuously.","Remove from the flame, then add 2 tbsp of water and mix well.","Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.<\/text>"] cookbook:khaman_dhokla recipeYield 2-3 cookbook:khaman_dhokla totalTime "15-25 minutes" cookbook:khaman_dhokla type cookbook:recipes cookbook:khaman_dhokla url https://en.wikibooks.org/wiki/Cookbook:Khaman_Dhokla cookbook:khaman name "Khaman" cookbook:khaman recipeCategory category:recipes_with_images cookbook:khaman recipeCategory category:recipes_without_servings cookbook:khaman recipeCategory category:vegan_recipes cookbook:khaman recipeCuisine cookbook:vegan_cuisine cookbook:khaman recipeFoodstuff cookbook:salt cookbook:khaman recipeFoodstuff cookbook:semolina cookbook:khaman recipeFoodstuff cookbook:turmeric cookbook:khaman recipeIngredient "Asafetida" cookbook:khaman recipeIngredient "Bengal gram flour" cookbook:khaman recipeIngredient "Cooking oil" cookbook:khaman recipeIngredient "Finely cut coriander leaves" cookbook:khaman recipeIngredient "Grated coconut" cookbook:khaman recipeIngredient "Lemon juice" cookbook:khaman recipeIngredient "Mustard seeds" cookbook:khaman recipeIngredient "Salt" cookbook:khaman recipeIngredient "Semolina" cookbook:khaman recipeIngredient "Sodium bicarbonate" cookbook:khaman recipeIngredient "Sugar powder" cookbook:khaman recipeIngredient "Tumeric powder" cookbook:khaman recipeIngredient "Water" cookbook:khaman type cookbook:recipes cookbook:khaman url https://en.wikibooks.org/wiki/Cookbook:Khaman cookbook:khandvi label "khandvi" cookbook:khandvi name "Khandvi" cookbook:khandvi recipeIngredient "1 1/2 teaspoons of mustard seeds" cookbook:khandvi recipeIngredient "1/2 Cup besan (gram flour)" cookbook:khandvi recipeIngredient "1-2 tablespoons of grated coconut" cookbook:khandvi recipeIngredient "1/2 teaspoon of red chilli powder (can be more, or less)" cookbook:khandvi recipeIngredient "1/2 teaspoon of turmeric (more if you like/want)" cookbook:khandvi recipeIngredient "15-20 curry leaves" cookbook:khandvi recipeIngredient "1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water)" cookbook:khandvi recipeIngredient "1 teaspoon of sesame seeds" cookbook:khandvi recipeIngredient "A teaspoon of ground ginger" cookbook:khandvi recipeIngredient "One very finely diced Jalapeño" cookbook:khandvi recipeIngredient "Salt to taste" cookbook:khandvi recipeInstructions ["Make batter with ingredients as identified above..and ensure there are no lumps. Use a whisk to mix well.","Heat a wok to medium high and put a 2-3 teaspoons of oil.","Add the batter to the wok, and keep stirring constantly for 7-8 minutes till the batter is cooked - becomes more like a dough, and all the liquid has evaporated.","Take a ladle full of what has now become dough on a cookie sheet with foil and using a spatula, spread it so that it is very thin - thinner than a crepe. Set aside<\/text>"] cookbook:khandvi type cookbook:recipes cookbook:khandvi url https://en.wikibooks.org/wiki/Cookbook:Khandvi cookbook:khanom_mo_keang name "Khanom Mo Keang" cookbook:khanom_mo_keang recipeCategory category:thai_recipes cookbook:khanom_mo_keang recipeCuisine cookbook:cuisine_of_thailand cookbook:khanom_mo_keang type cookbook:recipes cookbook:khanom_mo_keang url https://en.wikibooks.org/wiki/Cookbook:Khanom_Mo_Keang cookbook:khanom_salim name "Khanom Salim" cookbook:khanom_salim recipeCategory category:thai_recipes cookbook:khanom_salim recipeCuisine cookbook:cuisine_of_thailand cookbook:khanom_salim recipeIngredient "1 cup (100 g) Mung bean Flour<ref>{{cite web|title=Mungbean flour|url=http://www.wisegeek.org/what-is-mung-bean-flour.htm|website=wisegeek|publisher=wisegeek|accessdate=9 September 2014}}</ref>" cookbook:khanom_salim recipeIngredient "1 cup (110 g) water" cookbook:khanom_salim recipeIngredient "1 cup (150 g) Coconut Milk" cookbook:khanom_salim recipeIngredient "2 cups (400 g) white sugar" cookbook:khanom_salim recipeIngredient "5 cups (550 g) water" cookbook:khanom_salim recipeIngredient "Crushed ice" cookbook:khanom_salim recipeIngredient "Food coloring" cookbook:khanom_salim recipeIngredient "Jasmine flavor" cookbook:khanom_salim recipeInstructions ["Mix the Mung Bean Flour in water , and then separate it into 2 or 3 portions.Add 1-2 drops of food coloring.","Pour dough into a large pan and put it on the stove over low heat.","Stir constantly until the flour is cooked and has become clear after about 15 minutes.","Put all the dough in the Salim Press , and press the dough into a bowl of cold water.","Make a simple syrup by mixing the sugar and water together over a stove over low heat.","Put the sweet noodles into a small bowl with crushed ice ,and coconut milk on the top .Then serve it."] cookbook:khanom_salim type cookbook:recipes cookbook:khanom_salim url https://en.wikibooks.org/wiki/Cookbook:Khanom_Salim cookbook:khanom_tian label "khanom tian" cookbook:khanom_tian name "Khanom Tian" cookbook:khanom_tian recipeCategory category:asian_recipes cookbook:khanom_tian recipeIngredient "100 grams palm sugar" cookbook:khanom_tian recipeIngredient "1 cup water" cookbook:khanom_tian recipeIngredient "200 grams glutinous rice flour" cookbook:khanom_tian recipeIngredient "2 cups coconut milk" cookbook:khanom_tian recipeIngredient "2 cups overripe coconut" cookbook:khanom_tian recipeIngredient "6 large banana leaves" cookbook:khanom_tian type cookbook:recipes cookbook:khanom_tian url https://en.wikibooks.org/wiki/Cookbook:Khanom_Tian cookbook:khao_pad_gai difficulty 3 cookbook:khao_pad_gai label "khao pad gai" cookbook:khao_pad_gai name "Khao Pad Gai" cookbook:khao_pad_gai recipeCategory category:chicken_recipes cookbook:khao_pad_gai recipeCategory category:fried_rice_recipes cookbook:khao_pad_gai recipeCategory category:main_course_recipes cookbook:khao_pad_gai recipeCategory category:medium_difficulty_recipes cookbook:khao_pad_gai recipeCategory category:recipes_with_metric_units cookbook:khao_pad_gai recipeCategory category:stir_fry_recipes cookbook:khao_pad_gai recipeCategory category:thai_recipes cookbook:khao_pad_gai recipeCuisine cookbook:cuisine_of_thailand cookbook:khao_pad_gai recipeIngredient "1/2 yellow onion, chopped into strips" cookbook:khao_pad_gai recipeIngredient "1 large chicken breast, sliced in thin strips" cookbook:khao_pad_gai recipeIngredient "2 Cloves fried garlic (made by mincing the cloves and frying them until brown in 2 tablespoons of oil. Save the oil with the garlic as well!)" cookbook:khao_pad_gai recipeIngredient "2 eggs (do not beat!)" cookbook:khao_pad_gai recipeIngredient "2 green onions, thinly sliced" cookbook:khao_pad_gai recipeIngredient "3/4 cup (180g) cilantro (coriander), finely chopped" cookbook:khao_pad_gai recipeIngredient "3/4 roma tomato, also in strips" cookbook:khao_pad_gai recipeIngredient "4 cups [900g] cooked, cold (meaning refrigerated for a while) Thai jasmine rice" cookbook:khao_pad_gai recipeIngredient "Nam pla (Thai fish sauce, can be found in the ethnic section of the grocery store)" cookbook:khao_pad_gai recipeIngredient "Peanut oil (for frying)" cookbook:khao_pad_gai recipeIngredient "Salt" cookbook:khao_pad_gai recipeIngredient "Soy sauce" cookbook:khao_pad_gai recipeIngredient "Sugar (if you live in a part of the world where palm sugar is easily available, use that)" cookbook:khao_pad_gai recipeIngredient "vinegar" cookbook:khao_pad_gai recipeInstructions ["Make sure that all of the ingredients are in small bowls right by the wok\/large frying pan.","Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.","When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.","When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.","Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.","Push the eggs\/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.","Add the cold cooked rice and mix it all in.","Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.","Put about a tablespoon of sugar (or more if wanted), a teaspoon of salt (the same applies), a teaspoon of MSG if wanted, a splash of vinegar, and two tablespoons of chili sauce if wanted. Lastly, put the garlic on top as well.","Stir it all in and turn off the heat.","On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.","Invite whoever is dining to eat the garnishes with the fried rice.","Enjoy!"] cookbook:khao_pad_gai recipeYield 3 as a meal cookbook:khao_pad_gai totalTime "40 minutes" cookbook:khao_pad_gai type cookbook:recipes cookbook:khao_pad_gai url https://en.wikibooks.org/wiki/Cookbook:Khao_Pad_Gai cookbook:khao_pad label "khao pad" cookbook:khara_pongal difficulty 3 cookbook:khara_pongal label "khara pongal" cookbook:khara_pongal name "Khara pongal" cookbook:khara_pongal name "Khara Pongal" cookbook:khara_pongal recipeCategory category:indian_recipes cookbook:khara_pongal recipeCategory category:medium_difficulty_recipes cookbook:khara_pongal recipeCategory category:rice_recipes cookbook:khara_pongal recipeCategory category:vegetarian_recipes cookbook:khara_pongal recipeCuisine cookbook:cuisine_of_india cookbook:khara_pongal recipeFoodstuff cookbook:butter cookbook:khara_pongal recipeFoodstuff cookbook:cashew cookbook:khara_pongal recipeFoodstuff cookbook:chiles cookbook:khara_pongal recipeFoodstuff cookbook:cumin cookbook:khara_pongal recipeFoodstuff cookbook:curry_leaf cookbook:khara_pongal recipeFoodstuff cookbook:ghee cookbook:khara_pongal recipeFoodstuff cookbook:mung_bean cookbook:khara_pongal recipeFoodstuff cookbook:mustard cookbook:khara_pongal recipeFoodstuff cookbook:pepper cookbook:khara_pongal recipeFoodstuff cookbook:rice cookbook:khara_pongal recipeFoodstuff cookbook:salt cookbook:khara_pongal recipeFoodstuff cookbook:turmeric cookbook:khara_pongal recipeIngredient "10 curry leaves" cookbook:khara_pongal recipeIngredient "1/2 cup moong dhal" cookbook:khara_pongal recipeIngredient "1/2 cup white rice" cookbook:khara_pongal recipeIngredient "1/2 tablespoon mustard seed" cookbook:khara_pongal recipeIngredient "1/2 tablespoon turmeric powder" cookbook:khara_pongal recipeIngredient "1/4 cup chopped cashew nuts" cookbook:khara_pongal recipeIngredient "1 tablespoon coarsely ground black pepper" cookbook:khara_pongal recipeIngredient "1 tablespoon cumin seeds" cookbook:khara_pongal recipeIngredient "1 tablespoon ghee (or substitute butter)" cookbook:khara_pongal recipeIngredient "1 tablespoon oil" cookbook:khara_pongal recipeIngredient "2 green chillies, split lengthwise" cookbook:khara_pongal recipeIngredient "3 cups water" cookbook:khara_pongal recipeIngredient "salt to taste" cookbook:khara_pongal recipeInstructions ["Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.","Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.","Add the rest of the ghee and the oil and heat.","Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.","Mix in the rice and dhal, warming through. If it is too thick, add a little water.","Add salt and extra ghee to taste."] cookbook:khara_pongal recipeYield 6-8 cookbook:khara_pongal totalTime "40 minutes" cookbook:khara_pongal type cookbook:recipes cookbook:khara_pongal url https://en.wikibooks.org/wiki/Cookbook:Khara_pongal cookbook:khara_pongal url https://en.wikibooks.org/wiki/Cookbook:Khara_Pongal cookbook:khash label "khash" cookbook:khatti_dal label "khatti dal" cookbook:khatti_dal name "Khatti Dal" cookbook:khatti_dal recipeCategory category:curry_recipes cookbook:khatti_dal recipeCategory category:recipes_with_metric_units cookbook:khatti_dal recipeCategory category:south_asian_recipes cookbook:khatti_dal recipeCuisine cookbook:south_asian_cuisines cookbook:khatti_dal recipeFoodstuff cookbook:chili_powder cookbook:khatti_dal recipeFoodstuff cookbook:cilantro cookbook:khatti_dal recipeFoodstuff cookbook:cumin cookbook:khatti_dal recipeFoodstuff cookbook:curry_leaf cookbook:khatti_dal recipeFoodstuff cookbook:garlic cookbook:khatti_dal recipeFoodstuff cookbook:ginger cookbook:khatti_dal recipeFoodstuff cookbook:mustard cookbook:khatti_dal recipeFoodstuff cookbook:oil_and_fat cookbook:khatti_dal recipeFoodstuff cookbook:onion cookbook:khatti_dal recipeFoodstuff cookbook:pigeon_pea cookbook:khatti_dal recipeFoodstuff cookbook:salt cookbook:khatti_dal recipeFoodstuff cookbook:tamarind cookbook:khatti_dal recipeFoodstuff cookbook:tomato cookbook:khatti_dal recipeFoodstuff cookbook:turmeric cookbook:khatti_dal recipeIngredient "Coriander leaves (cilantro) for garnish" cookbook:khatti_dal recipeIngredient "Cumin seeds (jeera) - 1 tsp" cookbook:khatti_dal recipeIngredient "Curry leaves" cookbook:khatti_dal recipeIngredient "Garlic paste - 1 tsp" cookbook:khatti_dal recipeIngredient "Ginger paste - 1/2 tsp" cookbook:khatti_dal recipeIngredient "Mustard seeds - 1 tsp" cookbook:khatti_dal recipeIngredient "Oil - 2 tblsp" cookbook:khatti_dal recipeIngredient "Onion - 1" cookbook:khatti_dal recipeIngredient "Red chilli powder - 1 tsp" cookbook:khatti_dal recipeIngredient "Salt to taste" cookbook:khatti_dal recipeIngredient "Tamarind - 6-8 pieces (not paste)" cookbook:khatti_dal recipeIngredient "Tomato (diced or crushed) - 3 tblsp" cookbook:khatti_dal recipeIngredient "Toor daal (split pigeon peas) - 1 cup (240ml)" cookbook:khatti_dal recipeIngredient "Turmeric - 1/2 tsp" cookbook:khatti_dal recipeInstructions ["Wash toor daal and boil it about 20 minutes until soft then smash it.","In a kadai (rounded all purpose cooking bowl\/frying pan), heat the oil till hot. Add curry leaves, mustard seeds and jeera seeds. Fry for a minute. They will pop at first, so a cover will help to avoid a mess.","Add onion and fry till slightly brown.","Add ginger and garlic paste. Fry for a minute. Then add the tomatoes (paste or diced). Cook it till the oil separates.","Add tamarind pieces (not paste). Add turmeric powder and red chilli powder. Cook it for 4 to 5 mins.","Add the toor daal and enough water per the thickness desired.","Add salt to taste and garnish with coriander leaves.","Serve with a roti (flat bread) or poured over rice."] cookbook:khatti_dal type cookbook:recipes cookbook:khatti_dal url https://en.wikibooks.org/wiki/Cookbook:Khatti_Dal cookbook:kheer difficulty 3 cookbook:kheer label "kheer" cookbook:kheer name "Kheer" cookbook:kheer recipeCategory category:dessert_recipes cookbook:kheer recipeCategory category:indian_recipes cookbook:kheer recipeCategory category:medium_difficulty_recipes cookbook:kheer recipeCategory category:pudding_and_custard_recipes cookbook:kheer recipeCategory category:recipes_with_metric_units cookbook:kheer recipeCategory category:rice_recipes cookbook:kheer recipeCuisine cookbook:cuisine_of_india cookbook:kheer recipeFoodstuff cookbook:almond cookbook:kheer recipeFoodstuff cookbook:cardamom cookbook:kheer recipeFoodstuff cookbook:milk cookbook:kheer recipeFoodstuff cookbook:raisin cookbook:kheer recipeFoodstuff cookbook:rice cookbook:kheer recipeFoodstuff cookbook:rosewater cookbook:kheer recipeFoodstuff cookbook:sugar cookbook:kheer recipeIngredient "125 mL (½ cup) white sugar" cookbook:kheer recipeIngredient "15 mL (1 T) rosewater" cookbook:kheer recipeIngredient "1 L (4 cups) milk" cookbook:kheer recipeIngredient "250 mL (1 cup) long grain white rice" cookbook:kheer recipeIngredient "65 mL (¼ cup) slivered blanched almonds" cookbook:kheer recipeIngredient "65 mL (¼ cup) sultanas (raisins)" cookbook:kheer recipeIngredient "6 cardamom pods" cookbook:kheer recipeInstructions ["Bring the milk to a boil.","Add rice and cook slowly until thick (about 20 minutes).","Stir in the sugar, sultanas (raisins), and the ground seeds from the cardamom pods (cook a further 5 minutes).","Stir in the almonds and rosewater, and cover until ready to serve."] cookbook:kheer recipeNotes "*Stir the milk while bringing it to the boil. *You may also want to leave the kheer boiling for much longer (several hours), until it has been significantly reduced; this provides a stronger flavour and a light-pink colour. *You can use rice flour or vermicelli instead of plain rice. *For kheer that is not too thick when cold, use 170 mL (\u2154 cup) of rice instead. *If to be eaten cold, it's nicer to use double the quantities of sugar, sultanas, and almonds. *The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, that requires care. " cookbook:kheer recipeYield 6 cookbook:kheer totalTime "30-60 minutes" cookbook:kheer type cookbook:recipes cookbook:kheer url https://en.wikibooks.org/wiki/Cookbook:Kheer cookbook:khichdi label "khichdi" cookbook:khichdi name "Khichdi" cookbook:khichdi recipeCategory category:indian_recipes cookbook:khichdi recipeCategory category:lentil_recipes cookbook:khichdi recipeCategory category:rice_recipes cookbook:khichdi recipeCookingTechnique cookbook:pressure_cooking cookbook:khichdi recipeCuisine cookbook:cuisine_of_india cookbook:khichdi recipeFoodstuff cookbook:dal cookbook:khichdi recipeFoodstuff cookbook:lentil cookbook:khichdi recipeFoodstuff cookbook:mung_bean cookbook:khichdi recipeFoodstuff cookbook:pigeon_pea cookbook:khichdi recipeFoodstuff cookbook:rice cookbook:khichdi recipeFoodstuff cookbook:salt cookbook:khichdi recipeFoodstuff cookbook:turmeric cookbook:khichdi recipeIngredient "Lentils 1 teacup (Moong dhal, Arhar dal or Masoor dal or combination thereof)" cookbook:khichdi recipeIngredient "Rice 1 teacup" cookbook:khichdi recipeIngredient "Salt to taste" cookbook:khichdi recipeIngredient "Turmeric powder 1 tsp" cookbook:khichdi recipeInstructions ["Wash rice and lentils and soak them for 10 to 15 minutes.","Add salt and turmeric powder.","Pressure cook with 3 to 4 cup of water.","After first whistle reduce the heat and cook more for 4 to 5 minutes."] cookbook:khichdi type cookbook:recipes cookbook:khichdi url https://en.wikibooks.org/wiki/Cookbook:Khichdi cookbook:khichṛī name "Khichṛī" cookbook:khichṛī recipeIngredient "1 cardamom," cookbook:khichṛī recipeIngredient "1 cinnamon stick," cookbook:khichṛī recipeIngredient "1 clove," cookbook:khichṛī recipeIngredient "1 cup rice,<br>" cookbook:khichṛī recipeIngredient "1 tbsp ginger garlic paste," cookbook:khichṛī recipeIngredient "1 tbsp moong dal (yellow green gram dal)," cookbook:khichṛī recipeIngredient "2 cups of water," cookbook:khichṛī recipeIngredient "2 onion sliced," cookbook:khichṛī recipeIngredient "First heat oil fry everything one by one and last add rice and dal and cook and give dum." cookbook:khichṛī recipeIngredient "Little pudina(mint leaves)," cookbook:khichṛī recipeIngredient "Oil 2 tbsp," cookbook:khichṛī recipeIngredient "Salt 1 tsp," cookbook:khichṛī recipeIngredient "Turmeric 1/4 tsp," cookbook:khichṛī type cookbook:recipes cookbook:khichṛī url https://en.wikibooks.org/wiki/Cookbook:Khichṛī cookbook:khichuri difficulty 3 cookbook:khichuri name "Khichuri" cookbook:khichuri recipeCategory category:bengali_recipes cookbook:khichuri recipeCategory category:indian_recipes cookbook:khichuri recipeCategory category:lentil_recipes cookbook:khichuri recipeCategory category:medium_difficulty_recipes cookbook:khichuri recipeCategory category:rice_recipes cookbook:khichuri recipeCategory category:vegetarian_recipes cookbook:khichuri recipeCuisine cookbook:cuisine_of_india cookbook:khichuri recipeFoodstuff cookbook:bay_leaf cookbook:khichuri recipeFoodstuff cookbook:butter cookbook:khichuri recipeFoodstuff cookbook:cardamom cookbook:khichuri recipeFoodstuff cookbook:chickpea cookbook:khichuri recipeFoodstuff cookbook:chiles cookbook:khichuri recipeFoodstuff cookbook:cinnamon cookbook:khichuri recipeFoodstuff cookbook:clove cookbook:khichuri recipeFoodstuff cookbook:coriander cookbook:khichuri recipeFoodstuff cookbook:cumin cookbook:khichuri recipeFoodstuff cookbook:ghee cookbook:khichuri recipeFoodstuff cookbook:ginger cookbook:khichuri recipeFoodstuff cookbook:lentil cookbook:khichuri recipeFoodstuff cookbook:onion cookbook:khichuri recipeFoodstuff cookbook:pea cookbook:khichuri recipeFoodstuff cookbook:rice cookbook:khichuri recipeFoodstuff cookbook:salt cookbook:khichuri recipeFoodstuff cookbook:turmeric cookbook:khichuri recipeIngredient "½ cup garden peas (optional)" cookbook:khichuri recipeIngredient "½ cup split chickpeas (preferably dried Bengal variety) (optional)" cookbook:khichuri recipeIngredient "¼ teaspoon cumin seeds" cookbook:khichuri recipeIngredient "½ teaspoon turmeric powder (to give the dish a vibrant yellow colour)" cookbook:khichuri recipeIngredient "1 bunch coarsely chopped fresh coriander leaves" cookbook:khichuri recipeIngredient "1 cup green gram or red split lentils (rice : lentil should be 1:1)" cookbook:khichuri recipeIngredient "1 cup white fragrant rice (e.g Bashmati rice or short grained Pilau rice)" cookbook:khichuri recipeIngredient "1 medium or 2 small onions, thinly sliced" cookbook:khichuri recipeIngredient "2 bay leaves" cookbook:khichuri recipeIngredient "2 cm piece of ginger, finely chopped" cookbook:khichuri recipeIngredient "2 sticks of cinnamon 1 inch long" cookbook:khichuri recipeIngredient "2 tablespoons butter preferably ghee" cookbook:khichuri recipeIngredient "2 whole green chilis slit in the middle, de-seeded if heat is not desired" cookbook:khichuri recipeIngredient "4 cups of water for boiling" cookbook:khichuri recipeIngredient "4 green cardamom pods" cookbook:khichuri recipeIngredient "4 whole cloves" cookbook:khichuri recipeIngredient "salt according to taste" cookbook:khichuri recipeYield 2 cookbook:khichuri totalTime "50 minutes" cookbook:khichuri type cookbook:recipes cookbook:khichuri url https://en.wikibooks.org/wiki/Cookbook:Khichuri cookbook:khobani_ka_meetha label "qubani ka meetha" cookbook:kholodets label "kholodets" cookbook:khorak_morgh label "khorak morgh" cookbook:khoresht_alu label "khoresht alu" cookbook:khoresht_bademjan label "khoresht bademjan" cookbook:khoresht_fesenjoon label "khoresht fesenjoon" cookbook:khoresht_kadu label "khoresht kadu" cookbook:khoresht_sabzi label "khoresht sabzi" cookbook:khorkhog label "khorkhog" cookbook:khorovats label "khorovats" cookbook:khra_pongal label "kharngal" cookbook:khus_khus_halwa name "Khus Khus Halwa" cookbook:khus_khus_halwa recipeCategory category:indian_recipes cookbook:khus_khus_halwa recipeCategory category:mango_recipes cookbook:khus_khus_halwa recipeCategory category:vegan_recipes cookbook:khus_khus_halwa recipeCuisine cookbook:cuisine_of_india cookbook:khus_khus_halwa recipeCuisine cookbook:vegan_cuisine cookbook:khus_khus_halwa recipeFoodstuff cookbook:cinnamon cookbook:khus_khus_halwa recipeFoodstuff cookbook:maida cookbook:khus_khus_halwa recipeFoodstuff cookbook:mango cookbook:khus_khus_halwa recipeFoodstuff cookbook:milk cookbook:khus_khus_halwa recipeFoodstuff cookbook:sugar cookbook:khus_khus_halwa recipeInstructions ["Together blend the mango, sugar, milk and cinnamon powder together.","Add a bit of flour to the batter and whisk it well.","Dip the bread slices in the Batter and grill it on a oiled pan to brown on both sides."] cookbook:khus_khus_halwa type cookbook:recipes cookbook:khus_khus_halwa url https://en.wikibooks.org/wiki/Cookbook:Khus_Khus_Halwa cookbook:khuushuur label "khuushuur" cookbook:kibbeh name "Kibbeh" cookbook:kibbeh recipeCategory category:middle_eastern_recipes cookbook:kibbeh recipeCategory category:recipes_with_metric_units cookbook:kibbeh recipeCuisine cookbook:middle_eastern_cuisines cookbook:kibbeh recipeFoodstuff cookbook:bulgur cookbook:kibbeh recipeFoodstuff cookbook:egg cookbook:kibbeh recipeFoodstuff cookbook:semolina cookbook:kibbeh recipeFoodstuff cookbook:water cookbook:kibbeh recipeIngredient "1 egg" cookbook:kibbeh recipeIngredient "2-2.5 cups of semolina" cookbook:kibbeh recipeIngredient "Half kilo (500 g) of thin Bulgur" cookbook:kibbeh recipeIngredient "Half kilo of thick Bulgur" cookbook:kibbeh recipeIngredient "water as needed" cookbook:kibbeh recipeInstructions ["Fry the onions and the meat together, adding optional flavors spoonful at a time.","Put all the bulgurs in a bowl and fill it with warm water covering the bulgurs over with several cm of water, and leave it for about an hour until bulgur has absorbed part of the water.","Take the bulgur out of the bowl handful at a time and squeeze the extra water out. Set the squeezed bulgur aside until it is all squeezed through, then pour the remaining water off from the bowl and return the squeezed bulgur into it.","Put two cups of semolina, one teaspoon of turmeric, a replete spoon of salt, and one egg in a bowl, and knead everything together until the dough gets a little like chewing gum. Add a little more semolina if the dough is not sticky enough.","Roll big balls out of the dough and set them aside.","Make an opening in the dough balls, insert a spoonful of meat, and close the opening.","In a pot, boil water with little salt and a dash of turmeric. When the water is boiling, flatten the stuffed Kibbeh balls into the shape of a flat full moon in size of a little plate. Put each Kibbeh ball gently down into the boiling water, and boil it until it floats. Floating is a sign of Kibbeh being cooked through, and ready to eat."] cookbook:kibbeh type cookbook:recipes cookbook:kibbeh url https://en.wikibooks.org/wiki/Cookbook:Kibbeh cookbook:kid-friendly_food name "Kid-friendly food" cookbook:kid-friendly_food name "Kid-Friendly Food" cookbook:kid-friendly_food url https://en.wikibooks.org/wiki/Cookbook:Kid-friendly_food cookbook:kid-friendly_food url https://en.wikibooks.org/wiki/Cookbook:Kid-Friendly_Food cookbook:kidney_bean label "kidney" cookbook:kidney_bean label "kidney bean" cookbook:kidney_bean label "kidney beans" cookbook:kidney_bean label "red" cookbook:kidney_bean label "red kidney bean" cookbook:kidney_bean label "red kidney beans" cookbook:kidney_bean name "Kidney Bean" cookbook:kidney_bean recipeCookingTechnique cookbook:pressure_cooking cookbook:kidney_bean recipeCookingTechnique cookbook:simmering cookbook:kidney_bean recipeInstructions ["Dried red kidney beans require soaking for at least 12 hours before use. Changing the soak water once or twice during soaking helps to prevent flatulence (farting).","Cook in a pot with 50% more water than is needed to cover the beans. Bring to a brisk boil for at least 20 minutes, then reduce to a simmer and cook with the lid not tightly fitted, for 1\u00bd to 3 hours until the beans are tender. Alternatively, cook in a pressure cooker at 15psi for 25 minutes and allow to cool \/ lose pressure slowly (about an extra 15 minutes).","Bean Chili","Chili (Vegan)","Easy Chili","Minestra","Pandora's Feast","Rice an' Peas","Three Bean Confetti Salad","Vegetarian Bean Soup<\/text>"] cookbook:kidney_bean type cookbook:ingredients cookbook:kidney_bean type cookbook:vegetable cookbook:kidney_bean url https://en.wikibooks.org/wiki/Cookbook:Kidney_Bean cookbook:kidney label "kidney" cookbook:kidney name "Kidney" cookbook:kidney recipeCategory category:meat_and_poultry cookbook:kidney type cookbook:ingredients cookbook:kidney url https://en.wikibooks.org/wiki/Cookbook:Kidney cookbook:kielbasa label "kielbasa" cookbook:kielbasa name "Kielbasa" cookbook:kielbasa type cookbook:ingredients cookbook:kielbasa type cookbook:meat_and_poultry cookbook:kielbasa url https://en.wikibooks.org/wiki/Cookbook:Kielbasa cookbook:kifli label "vanilla kifli" cookbook:kifli name "Kifli" cookbook:kifli recipeCategory category:dessert_recipes cookbook:kifli recipeCategory category:hungarian_recipes cookbook:kifli recipeCuisine cookbook:cuisine_of_hungary cookbook:kifli recipeIngredient "1/2 cup sour cream" cookbook:kifli recipeIngredient "1/2 cup vanilla sugar" cookbook:kifli recipeIngredient "1/2 cup white sugar" cookbook:kifli recipeIngredient "1/2 lb. butter (1 cup)" cookbook:kifli recipeIngredient "1/2 tsp baking powder" cookbook:kifli recipeIngredient "1/2 tsp vanilla" cookbook:kifli recipeIngredient "1/4 cup milk (warmed)" cookbook:kifli recipeIngredient "1 tbsp yeast" cookbook:kifli recipeIngredient "1 teaspoon vanilla extract" cookbook:kifli recipeIngredient "1 tsp sugar" cookbook:kifli recipeIngredient "2 (1 ounce) squares semisweet chocolate, chopped" cookbook:kifli recipeIngredient "2 cups all-purpose flour" cookbook:kifli recipeIngredient "2 egg yolks" cookbook:kifli recipeIngredient "3-1/2 tbsp sugar" cookbook:kifli recipeIngredient "3/4 cup unsalted butter, softened" cookbook:kifli recipeIngredient "3 cups flour" cookbook:kifli recipeIngredient "3 egg yolks" cookbook:kifli recipeIngredient "pinch salt" cookbook:kifli recipeInstructions ["Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.","Turn into a ball, cover and let stand at room temperature for 2 hours.","Preheat oven to 375 degrees F (190 degrees C).","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 1\/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.","Bake for about 10 to 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. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely.","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 dry."] cookbook:kifli type cookbook:recipes cookbook:kifli url https://en.wikibooks.org/wiki/Cookbook:Kifli cookbook:kik_ar_fars label "kik ar fars" cookbook:kilikia label "kilikia" cookbook:kilogram label "kg" cookbook:kilogram label "kilo" cookbook:kilogram label "kilogram" cookbook:kilogram name "Kg" cookbook:kilogram name "Kilogram" cookbook:kilogram type cookbook:cookbook/units_of_measurement cookbook:kilogram url https://en.wikibooks.org/wiki/Cookbook:Kg cookbook:kilogram url https://en.wikibooks.org/wiki/Cookbook:Kilogram cookbook:kimchi difficulty 3 cookbook:kimchi label "kimchi" cookbook:kimchi name "Kimchi" cookbook:kimchi recipeCategory category:cabbage_recipes cookbook:kimchi recipeCategory category:christmas_recipes cookbook:kimchi recipeCategory category:featured_recipes cookbook:kimchi recipeCategory category:fermented_food_recipes cookbook:kimchi recipeCategory category:gluten-free_recipes cookbook:kimchi recipeCategory category:korean_recipes cookbook:kimchi recipeCategory category:medium_difficulty_recipes cookbook:kimchi recipeCategory category:radish_recipes cookbook:kimchi recipeCategory category:raw_recipes cookbook:kimchi recipeCategory category:recipes_with_images cookbook:kimchi recipeCategory category:recipes_with_metric_units cookbook:kimchi recipeCategory category:recipes_without_servings cookbook:kimchi recipeCategory category:side_dish_recipes cookbook:kimchi recipeCookingTechnique cookbook:mincing cookbook:kimchi recipeCuisine cookbook:cuisine_of_korea cookbook:kimchi recipeFoodstuff cookbook:cabbage cookbook:kimchi recipeFoodstuff cookbook:carrot cookbook:kimchi recipeFoodstuff cookbook:fish_sauce cookbook:kimchi recipeFoodstuff cookbook:garlic cookbook:kimchi recipeFoodstuff cookbook:ginger cookbook:kimchi recipeFoodstuff cookbook:gochugaru cookbook:kimchi recipeFoodstuff cookbook:green_onion cookbook:kimchi recipeFoodstuff cookbook:onion cookbook:kimchi recipeFoodstuff cookbook:radish cookbook:kimchi recipeFoodstuff cookbook:salt cookbook:kimchi recipeFoodstuff cookbook:sugar cookbook:kimchi recipeIngredient "¼ carrot, thin julienne" cookbook:kimchi recipeIngredient "½ cup go choo ga roo (Korean chili powder)" cookbook:kimchi recipeIngredient "¼ cup jeot gal (Korean fish sauce)" cookbook:kimchi recipeIngredient "½ cup sea salt (or any coarse salt)" cookbook:kimchi recipeIngredient "¼ Korean radish (muwoo), thin julienne" cookbook:kimchi recipeIngredient "½ onion, thin sliced" cookbook:kimchi recipeIngredient "1 cup water" cookbook:kimchi recipeIngredient "1 head napa cabbage (baechu, Chinese cabbage, wombok)" cookbook:kimchi recipeIngredient "1 tbsp sugar" cookbook:kimchi recipeIngredient "1 tsp minced ginger" cookbook:kimchi recipeIngredient "2 tbsp minced garlic" cookbook:kimchi recipeIngredient "2 tsp salt" cookbook:kimchi recipeIngredient "4 green onions (spring onions), cut into 3-cm pieces" cookbook:kimchi recipeInstructions ["Quarter the napa cabbage, wash and drain.","Mix \u00bd cup sea salt (or any coarse salt) and 1 cup water.","Put cabbages in a salted water and take out one at a time to get salt down.","In a container, add cabbages and pour salted water, set aside for at least 6\u20138 hours (overnight will be great).","The cabbage should be soft enough to bend.","Wash, drain well.","Mix together \u00bd cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, \u00bc cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.","Mix in vegetables to the chilli powder mixture.","Take one cabbage, stuff in above mixture to every layer. Try to fold in half. (must)","With 2 outer leaves, wrap the whole thing securely.","Put it in a airtight container.","Let it sit on a kitchen counter for overnight.","Put in a refrigerator for 2\u20133 days. (optional)","Serve with rice. (optional)"] cookbook:kimchi recipeNotes "*Korean radishes are large, about \u00bd to 1 kilogram. Japanese (daikon) radishes or a larger quantity of small European radishes could substitute. *The brine can be varied to include many other ingredients. Be creative. *\u00bc cup jeot gal (Korean fish sauce) can be replaced with moderate amounts of salted shrimp, raw butterfish, or raw oysters. Seafood can also be left out entirely although appropriate amount of salt needs to be added in place of missing jeot gal. Alternative flavors can include Asian pears or tangerines. " cookbook:kimchi totalTime "3-6 days" cookbook:kimchi type cookbook:recipes cookbook:kimchi url https://en.wikibooks.org/wiki/Cookbook:Kimchi cookbook:kinpira_gobo label "kinpira gobo" cookbook:kipspek label "kipspek" cookbook:kipspek name "Kipspek" cookbook:kipspek recipeCategory category:appetizer_recipes cookbook:kipspek recipeCategory category:bacon_recipes cookbook:kipspek recipeCategory category:chicken_recipes cookbook:kipspek recipeCategory category:deep_fried_recipes cookbook:kipspek recipeCategory category:surinamese_recipes cookbook:kipspek recipeCuisine cookbook:cuisine_of_suriname cookbook:kipspek recipeFoodstuff cookbook:bacon cookbook:kipspek recipeFoodstuff cookbook:bread_crumb cookbook:kipspek recipeFoodstuff cookbook:chicken cookbook:kipspek recipeFoodstuff cookbook:egg cookbook:kipspek recipeFoodstuff cookbook:oil_and_fat cookbook:kipspek recipeFoodstuff cookbook:pepper cookbook:kipspek recipeFoodstuff cookbook:salt cookbook:kipspek recipeIngredient "1 or 2 chicken breasts (cubed)" cookbook:kipspek recipeIngredient "1 or 2 eggs" cookbook:kipspek recipeIngredient "bacon (in strips)" cookbook:kipspek recipeIngredient "black pepper" cookbook:kipspek recipeIngredient "breadcrumbs (These breadcrumbs should be very fine, almost like a powder)" cookbook:kipspek recipeIngredient "oil" cookbook:kipspek recipeIngredient "salt" cookbook:kipspek recipeIngredient "Toothpicks" cookbook:kipspek recipeInstructions ["Put some salt and black pepper on the chicken so that it has some flavor.","Take the strips of bacon and wrap the each cube of chicken into a separate strip.","To make sure the bacon doesn't roll of the chicken, stick a toothpick from one end to the other.","Roll the kipspek in the breadcrumbs.","Whisk the egg(s) and for every kipspek, drop it in the egg quickly and take it out.","Roll the kipspek through the breadcrumbs once again.","leave them for about half an hour.","heat the oil in a frying pot.","Fry the kipspeks until they're golden brown.","Serve with ketchup or mustard"] cookbook:kipspek type cookbook:recipes cookbook:kipspek url https://en.wikibooks.org/wiki/Cookbook:Kipspek cookbook:kitchen_spoons label "spoons (kitchen)" cookbook:kitchen_tools label "kitchen tools" cookbook:kitchen_tools name "Kitchen tools" cookbook:kitchen_tools name "Kitchen Tools" cookbook:kitchen_tools type cookbook:cookbook/equipment cookbook:kitchen_tools url https://en.wikibooks.org/wiki/Cookbook:Kitchen_tools cookbook:kitchen_tools url https://en.wikibooks.org/wiki/Cookbook:Kitchen_Tools cookbook:kiwi_and_asian_pear_in_lemon_sauce label "kiwi and asian pear in lemon sauce" cookbook:kiwi_and_asian_pear_in_lemon_sauce name "Kiwi and Asian Pear in Lemon Sauce" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeCategory category:kiwifruit_recipes cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeCategory category:lemon_recipes cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeCategory category:pear_recipes cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:bell_pepper cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:cucumber cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:kiwifruit cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:lemon cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:lemon_juice cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:pear cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:salt cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:sesame_oil cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:sesame_seed cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeFoodstuff cookbook:sugar cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "¼ cup fresh lemon juice" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "½ European cucumber, halved, seeded, and cut into thin strips" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "¼ tsp. salt" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "½ tsp. sesame oil" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "½ yellow or red bell pepper, cut into thin strips" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "1 crisp Asian pear, sliced, and cut into thin strips (crisp Anjou pear may be substituted)" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "1 tbsp. lightly roasted black sesame seeds" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "2 kiwifruit, peeled, sliced, and cut into thin strips" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "2 tbsp. sugar" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeIngredient "Finely-grated fresh peel of one small lemon" cookbook:kiwi_and_asian_pear_in_lemon_sauce recipeInstructions ["Whisk the lemon sauce ingredients together in a the serving bowl and set aside.","Add the fruit to the bowl of lemon sauce, toss, cover, and chill for about an hour."] cookbook:kiwi_and_asian_pear_in_lemon_sauce type cookbook:recipes cookbook:kiwi_and_asian_pear_in_lemon_sauce url https://en.wikibooks.org/wiki/Cookbook:Kiwi_and_Asian_Pear_in_Lemon_Sauce cookbook:kiwifruit label "kiwifruit" cookbook:kiwifruit name "Kiwifruit" cookbook:kiwifruit type cookbook:fruits cookbook:kiwifruit type cookbook:ingredients cookbook:kiwifruit url https://en.wikibooks.org/wiki/Cookbook:Kiwifruit cookbook:klepon label "klepon" cookbook:klepon name "Klepon" cookbook:klepon recipeCategory category:coconut_recipes cookbook:klepon recipeCategory category:indonesian_recipes cookbook:klepon recipeCategory category:rice_recipes cookbook:klepon recipeCategory category:vegetarian_recipes cookbook:klepon recipeCuisine cookbook:cuisine_of_indonesia cookbook:klepon recipeFoodstuff cookbook:coconut cookbook:klepon recipeFoodstuff cookbook:gula_jawa cookbook:klepon recipeFoodstuff cookbook:rice_flour cookbook:klepon recipeIngredient "150 gram gula jawa (palm sugar)" cookbook:klepon recipeIngredient "300 gram glutinous rice flour" cookbook:klepon recipeIngredient "300 gram grated coconut" cookbook:klepon recipeIngredient "30 grams sagoo flour" cookbook:klepon recipeIngredient "8-10 pandan leaves or pandan paste" cookbook:klepon recipeIngredient "water" cookbook:klepon recipeInstructions ["Grind pandan leaves finely, mix with water or just use pandan paste. Grate the coconut, put aside.","Mix Glutinous Rice Flour and Sagoo Flour until well mixed, add pandan paste and a little water. Mix well with hand until it formed a soft green dough. make Make sure that the dough is not to hard, if necessary add a bit more of water.","Form a little balls shape with 2-3 cm diameter, push it with your finger to make a small hole, fill it with palm sugar, close it again and form a ball.","Boil a lot of water in a big stock pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they emerge on the surface of the boiling water. Take them out and drain.","Sprinkle or rolled the balls on shredded coconut."] cookbook:klepon type cookbook:recipes cookbook:klepon url https://en.wikibooks.org/wiki/Cookbook:Klepon cookbook:knead label "knead" cookbook:knead label "kneading" cookbook:knead name "Knead" cookbook:knead type cookbook:cookbook_stubs cookbook:knead type cookbook:cooking_techniques cookbook:knead url https://en.wikibooks.org/wiki/Cookbook:Knead cookbook:kniepertjes label "kniepertjes" cookbook:knife label "knife" cookbook:knife label "serrated knife" cookbook:knife_sharpener label "knife sharpener" cookbook:knife_sharpener label "oil stone" cookbook:knife_sharpener label "steel" cookbook:knife_sharpener name "Knife Sharpener" cookbook:knife_sharpener name "Oil stone" cookbook:knife_sharpener name "Steel" cookbook:knife_sharpener type cookbook:cookbook/equipment cookbook:knife_sharpener url https://en.wikibooks.org/wiki/Cookbook:Knife_Sharpener cookbook:knife_sharpener url https://en.wikibooks.org/wiki/Cookbook:Oil_stone cookbook:knife_sharpener url https://en.wikibooks.org/wiki/Cookbook:Steel cookbook:knife_skills label "knife skills" cookbook:knife_skills name "Knife skills" cookbook:knife_skills name "Knife Skills" cookbook:knife_skills type cookbook:cooking_techniques cookbook:knife_skills url https://en.wikibooks.org/wiki/Cookbook:Knife_skills cookbook:knife_skills url https://en.wikibooks.org/wiki/Cookbook:Knife_Skills cookbook:knoedel difficulty 2 cookbook:knoedel label "knoedel" cookbook:knoedel name "Knoedel" cookbook:knoedel recipeCategory category:austrian_recipes cookbook:knoedel recipeCategory category:easy_recipes cookbook:knoedel recipeCategory category:recipes_with_metric_units cookbook:knoedel recipeCategory category:side_dishes cookbook:knoedel recipeCuisine cookbook:cuisine_of_austria cookbook:knoedel recipeIngredient "10 white bread rolls" cookbook:knoedel recipeIngredient "1 bunch of parsley" cookbook:knoedel recipeIngredient "1 tbsp salt" cookbook:knoedel recipeIngredient "2 onions" cookbook:knoedel recipeIngredient "4 eggs" cookbook:knoedel recipeIngredient "about 3 cups milk" cookbook:knoedel recipeIngredient "about 7 tbsp flour" cookbook:knoedel recipeIngredient "a pinch of white pepper" cookbook:knoedel recipeInstructions ["cut the rolls into small cubes","chop the onions","heat 5 tablespoons of oil in a pan and saut\u00e9 the onions until they are glassy","mix the bread cubes with the onions","mix the eggs with the milk and pour it over the bread and the onions","wash and chop the parsley","mix the parsley and the flour with the dough","form balls of the dough (in the size of tennis balls)","Boil the Knoedel in salted water. After about two minutes turn the temperature down to a lower setting and let them boil for another 10 to 15 minutes."] cookbook:knoedel recipeYield 4 cookbook:knoedel totalTime "prep: 20 min, cooking: 20 min" cookbook:knoedel type cookbook:recipes cookbook:knoedel url https://en.wikibooks.org/wiki/Cookbook:Knoedel cookbook:knoephla difficulty 2 cookbook:knoephla label "knoephla" cookbook:knoephla name "Knoephla" cookbook:knoephla recipeCategory category:bread_recipes cookbook:knoephla recipeCategory category:dumpling_recipes cookbook:knoephla recipeCategory category:easy_recipes cookbook:knoephla recipeCategory category:midwestern_u.s._recipes cookbook:knoephla recipeCategory category:recipes_with_metric_units cookbook:knoephla recipeCuisine cookbook:midwestern_cuisine cookbook:knoephla recipeIngredient "1/2 cup / 250 mL milk or water" cookbook:knoephla recipeIngredient "1 egg" cookbook:knoephla recipeIngredient "1 tsp / 5 mL baking powder" cookbook:knoephla recipeIngredient "2 cups / 500 mL flour" cookbook:knoephla recipeInstructions ["In a mixing bowl, add the flour, baking powder, egg, and then the milk or water. Mix to form a firm dough that is not sticky. Add a bit more flour if needed to keep dough from being sticky or a bit more milk or water if too dry.","Roll pieces of dough between the hands until the length of a pencil (6 in \/ 15 cm). Snip off small pieces with knife or scissors.","The knoephla are now ready to be cooked in any recipe requiring them."] cookbook:knoephla recipeYield 6-8 cookbook:knoephla_soup difficulty 3 cookbook:knoephla_soup label "knoephla soup" cookbook:knoephla_soup name "Knoephla soup" cookbook:knoephla_soup name "Knoephla Soup" cookbook:knoephla_soup recipeCategory category:chicken_recipes cookbook:knoephla_soup recipeCategory category:medium_difficulty_recipes cookbook:knoephla_soup recipeCategory category:soup_recipes cookbook:knoephla_soup recipeCategory category:stew_recipes cookbook:knoephla_soup recipeIngredient "1 cup / 250 mL butter" cookbook:knoephla_soup recipeIngredient "1 cup / 250 mL heavy whipping cream" cookbook:knoephla_soup recipeIngredient "1 cup / 250 mL onion, chopped" cookbook:knoephla_soup recipeIngredient "1 tsp / 5 mL parsley (optional)" cookbook:knoephla_soup recipeIngredient "2 lbs / 900 g potatoes, cubed" cookbook:knoephla_soup recipeIngredient "2 qts / 2 L water" cookbook:knoephla_soup recipeIngredient "2 Tbsp / 30 mL chicken soup base" cookbook:knoephla_soup recipeIngredient "Knoephla yielded from 2 cups of flour" cookbook:knoephla_soup recipeInstructions ["In large soup kettle, add the onion and butter. Saut\u00e9 on medium heat until onions are tender.","Add the water and soup base. Bring to a rapid boil over high heat. Add the knoephla by dropping them into the boiling broth. Stir until they all float to the top.","Add the potatoes when the dumplings are soft. Simmer on medium heat until dumplings and potatoes are done throughout.","Remove from heat. Add the cream, season with parsley, salt and pepper to taste."] cookbook:knoephla_soup recipeYield 6-8 cookbook:knoephla_soup totalTime "1 - 2 hours" cookbook:knoephla_soup type cookbook:recipes cookbook:knoephla_soup url https://en.wikibooks.org/wiki/Cookbook:Knoephla_soup cookbook:knoephla_soup url https://en.wikibooks.org/wiki/Cookbook:Knoephla_Soup cookbook:knoephla totalTime "30 minutes" cookbook:knoephla type cookbook:recipes cookbook:knoephla url https://en.wikibooks.org/wiki/Cookbook:Knoephla cookbook:koeksisters label "koeksisters" cookbook:koeksisters name "Koeksisters" cookbook:koeksisters recipeCategory category:cinnamon_recipes cookbook:koeksisters recipeCategory category:deep_fried_recipes cookbook:koeksisters recipeCategory category:dessert_recipes cookbook:koeksisters recipeCategory category:ginger_recipes cookbook:koeksisters recipeCategory category:recipes_with_metric_units cookbook:koeksisters recipeCategory category:south_african_recipes cookbook:koeksisters recipeCookingTechnique cookbook:boiling cookbook:koeksisters recipeCookingTechnique cookbook:deep_fat_frying cookbook:koeksisters recipeCookingTechnique cookbook:simmering cookbook:koeksisters recipeCuisine cookbook:cuisine_of_south_africa cookbook:koeksisters recipeFoodstuff cookbook:baking_powder cookbook:koeksisters recipeFoodstuff cookbook:butter cookbook:koeksisters recipeFoodstuff cookbook:buttermilk cookbook:koeksisters recipeFoodstuff cookbook:cinnamon cookbook:koeksisters recipeFoodstuff cookbook:flour cookbook:koeksisters recipeFoodstuff cookbook:ginger cookbook:koeksisters recipeFoodstuff cookbook:lemon cookbook:koeksisters recipeFoodstuff cookbook:oil_and_fat cookbook:koeksisters recipeFoodstuff cookbook:salt cookbook:koeksisters recipeFoodstuff cookbook:sugar cookbook:koeksisters recipeIngredient "125ml (half cup) buttermilk '''or''' soured milk '''or''' water and lemon juice" cookbook:koeksisters recipeIngredient "1 kg sugar;" cookbook:koeksisters recipeIngredient "1ml (pinch) cream of tartar;" cookbook:koeksisters recipeIngredient "2-3 sticks of cinnamon;" cookbook:koeksisters recipeIngredient "240 g flour" cookbook:koeksisters recipeIngredient "2 tablespoons (30ml) butter" cookbook:koeksisters recipeIngredient "3cm long piece of fresh ginger (peeled and bruised) and a few slices of lemon, or;" cookbook:koeksisters recipeIngredient "4 teaspoons (20ml) baking powder" cookbook:koeksisters recipeIngredient "500ml (2 cups) water;" cookbook:koeksisters recipeIngredient "pinch of salt." cookbook:koeksisters recipeIngredient "pinch of salt" cookbook:koeksisters recipeInstructions ["Sift together flour, baking powder, salt.","Rub in butter.","Add buttermilk.","Mix into a soft dough and knead thoroughly. (It helps if you oil your hands lightly when starting to knead the dough.)","Cover the dough with a damp cloth and leave dough to rest for 15 minutes.","Roll the dough out to a thickness of 5mm and cut into strips 5mm wide and 70mm long (half a cm x 7cm). Press the ends of two or three strips together and twist or plait, press the ends together again. Keep the dough you are not working with covered with a damp cloth.","Deep fry in hot oil until golden brown on both sides.","Remove with a slotted spoon and dip the pieces immediately in the ice cold syrup.","Remove and place the koeksisters on a wire rack so that the excess syrup can drain."] cookbook:koeksisters type cookbook:recipes cookbook:koeksisters url https://en.wikibooks.org/wiki/Cookbook:Koeksisters cookbook:kogak label "kogak" cookbook:kohlrabi label "kohlrabi" cookbook:kohlrabi name "Kohlrabi" cookbook:kohlrabi recipeCategory category:brassicas cookbook:kohlrabi type cookbook:brassicas cookbook:kohlrabi type cookbook:ingredients cookbook:kohlrabi type cookbook:vegetable cookbook:kohlrabi url https://en.wikibooks.org/wiki/Cookbook:Kohlrabi cookbook:koki label "koki" cookbook:kololik label "kololik" cookbook:komle name "Komle" cookbook:komle recipeCategory category:norwegian_recipes cookbook:komle recipeCategory category:pork_recipes cookbook:komle recipeCategory category:potato_recipes cookbook:komle recipeCuisine cookbook:cuisine_of_norway cookbook:komle recipeFoodstuff cookbook:flour cookbook:komle recipeFoodstuff cookbook:pork cookbook:komle recipeFoodstuff cookbook:potato cookbook:komle recipeFoodstuff cookbook:salt cookbook:komle recipeIngredient "100g flour" cookbook:komle recipeIngredient "150g salted pork" cookbook:komle recipeIngredient "20g salt (about 3-4 tsp)" cookbook:komle recipeIngredient "2kg potatoes (peeled)" cookbook:komle recipeInstructions ["Peel raw potatoes and chop them in a kitchen machine.","Press the water out of the potato mass.","Mix the potatoes with the flour and wait for 10 minutes.","Make big round balls and fill them with pieces of the salted pork.","Boil the balls in light salted beef stock in about 15-20 minutes."] cookbook:komle type cookbook:recipes cookbook:komle url https://en.wikibooks.org/wiki/Cookbook:Komle cookbook:konfyt label "konfyt" cookbook:konfyt name "Konfyt" cookbook:konfyt type cookbook:ingredients cookbook:konfyt url https://en.wikibooks.org/wiki/Cookbook:Konfyt cookbook:korean_shortribs name "Korean Shortribs" cookbook:korean_shortribs recipeCategory category:asian_recipes cookbook:korean_shortribs recipeCategory category:barbecue_recipes cookbook:korean_shortribs recipeCategory category:beef_recipes cookbook:korean_shortribs recipeCategory category:chile_recipes cookbook:korean_shortribs recipeCategory category:ginger_recipes cookbook:korean_shortribs recipeCategory category:grilled_recipes cookbook:korean_shortribs recipeCategory category:onion_recipes cookbook:korean_shortribs recipeIngredient "1 1/2 tbs toasted sesame oil" cookbook:korean_shortribs recipeIngredient "12 English-cut beef shortribs" cookbook:korean_shortribs recipeIngredient "1/3 cup soy sauce" cookbook:korean_shortribs recipeIngredient "1/4 cup canola oil" cookbook:korean_shortribs recipeIngredient "2 tbs minced ginger" cookbook:korean_shortribs recipeIngredient "4 scallions" cookbook:korean_shortribs recipeIngredient "4 Thai bird chiles, stemmed" cookbook:korean_shortribs recipeIngredient "6 cloves garlic, smashed and minced" cookbook:korean_shortribs recipeInstructions ["Combine all ingredients except meat in your blender until smooth. Pour into a gallon size zip-top bag and add shortribs. Toss to coat and refrigerate overnight. This will not tenderize it, however.","Preheat grill to 225-300 degrees F. Add shortribs and cover. Cook 5 hours or until meat falls right off the bone and is extremely tender. Serve immediately."] cookbook:korean_shortribs type cookbook:recipes cookbook:korean_shortribs url https://en.wikibooks.org/wiki/Cookbook:Korean_Shortribs cookbook:korea type cookbook:cuisines cookbook:korea type cookbook:cuisines_by_region cookbook:kosher label "kosher" cookbook:kosher label "kosher food" cookbook:kosher label "kosher law" cookbook:kosher name "Kosher" cookbook:kosher recipeCategory category:jewish_recipes cookbook:kosher_salt label "salting" cookbook:kosher type cookbook:diets cookbook:kosher url https://en.wikibooks.org/wiki/Cookbook:Kosher cookbook:kostradina label "kostradina" cookbook:kotayk label "kotayk" cookbook:koufte label "koufte" cookbook:kouign_amann label "kouign amann" cookbook:kovaim label "kovaim" cookbook:kovaim name "Kovaim" cookbook:kovaim recipeCategory category:boiled_recipes cookbook:kovaim recipeCategory category:cheese_recipes cookbook:kovaim recipeCategory category:dumpling_recipes cookbook:kovaim recipeCategory category:hungarian_recipes cookbook:kovaim recipeCategory category:side_dish_recipes cookbook:kovaim recipeCategory category:vegetarian_recipes cookbook:kovaim recipeCuisine cookbook:cuisine_of_hungary cookbook:kovaim recipeInstructions ["Mix the flour, salt, eggs and water into a dough. Knead it until it is very smooth. Cover the dough in a plastic bowl, and let it rest for at least half an hour.","Roll the dough out into a sheet as thin as possible (about three millimeters thick). Cut into squares and fill with cheese (or cooked potatoes and onions, or ricotta cheese with sugar for a sweet dumpling). Fold and boil in water for about five minutes.","Serve hot. This recipe goes really well with cheddar cheese and ketchup."] cookbook:kovaim type cookbook:recipes cookbook:kovaim url https://en.wikibooks.org/wiki/Cookbook:Kovaim cookbook:kozinakh label "kozinakh" cookbook:krakowska label "krakowska" cookbook:kraut difficulty 3 cookbook:kraut label "kraut" cookbook:kraut name "Kraut" cookbook:kraut recipeCategory category:cabbage_recipes cookbook:kraut recipeCategory category:fermented_food_recipes cookbook:kraut recipeCategory category:german_recipes cookbook:kraut recipeCategory category:inexpensive_recipes cookbook:kraut recipeCategory category:medium_difficulty_recipes cookbook:kraut recipeCategory category:midwestern_u.s._recipes cookbook:kraut recipeCategory category:vegetable_recipes cookbook:kraut recipeCategory category:vegetarian_recipes cookbook:kraut recipeCuisine cookbook:cuisine_of_germany cookbook:kraut recipeCuisine cookbook:midwestern_cuisine cookbook:kraut recipeEquipment cookbook:potato_masher cookbook:kraut recipeFoodstuff cookbook:cabbage cookbook:kraut recipeFoodstuff cookbook:salt cookbook:kraut recipeIngredient "10 teaspoons salt" cookbook:kraut recipeIngredient "5 pounds cabbage" cookbook:kraut recipeInstructions ["Remove old leaves from cabbage heads.","Quarter heads and cut out the cores.","Shred cabbage.","Put cabbage and salt in large pan and mix with hands.","Pack into crock with a potato masher. Pack gently.","When crock is nearly full, cover with cloth, plate, and weight.","Check daily and remove scum.","When the kraut is sour enough, you can leave it in crock, and seal it with paraffin wax; or kraut can be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point."] cookbook:kraut recipeNotes "* It takes six to eight days to ferment in summer weather. * If it's cooler, it might take up to twelve days. * Is there anything better on a fat sausage or even just a hot dog? " cookbook:kraut recipeYield 5 pints<br>(1 pound of cabbage fills 1 pint jar) cookbook:kraut totalTime "6-8 days summer<br>12 days winter" cookbook:kraut type cookbook:recipes cookbook:kraut url https://en.wikibooks.org/wiki/Cookbook:Kraut cookbook:k recipeCategory category:passover_recipes cookbook:krentenwegge label "krentenwegge" cookbook:krill label "krill" cookbook:kroppkakor label "kroppkakor" cookbook:kroppkakor name "Kroppkakor" cookbook:kroppkakor recipeCategory category:bacon_recipes cookbook:kroppkakor recipeCategory category:boiled_recipes cookbook:kroppkakor recipeCategory category:dumpling_recipes cookbook:kroppkakor recipeCategory category:ham_recipes cookbook:kroppkakor recipeCategory category:potato_recipes cookbook:kroppkakor recipeCategory category:swedish_recipes cookbook:kroppkakor recipeCuisine cookbook:cuisine_of_sweden cookbook:kroppkakor recipeFoodstuff cookbook:allspice cookbook:kroppkakor recipeFoodstuff cookbook:flour cookbook:kroppkakor recipeFoodstuff cookbook:ham cookbook:kroppkakor recipeIngredient "100 g bacon" cookbook:kroppkakor recipeIngredient "100 g smoked ham" cookbook:kroppkakor recipeIngredient "1 1/4 cup all-purpose flour" cookbook:kroppkakor recipeIngredient "1 kg cooked potatoes" cookbook:kroppkakor recipeIngredient "1 onion" cookbook:kroppkakor recipeIngredient "2 egg yolks" cookbook:kroppkakor recipeIngredient "optional allspice" cookbook:kroppkakor recipeIngredient "salt, pepper" cookbook:kroppkakor recipeInstructions ["Mash the potatoes. Put this on a breadboard and make a small pit in the middle.","Put eggs, flour and salt in the pit and work the potato dough fast together. Too much kneading will make the potato tough.","Chop the onion finely, cut the bacon and ham into small pieces and fry it until it gets coloured. Flavour it with white pepper.","Form the dough into a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it into a ball.","Lower the balls into boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don\u2019t boil too many at a time, they will then have some difficulty floating to the surface.","Serve hot with melted butter and red whortleberry (lingonberry) jam or cranberry jam."] cookbook:kroppkakor type cookbook:recipes cookbook:kroppkakor url https://en.wikibooks.org/wiki/Cookbook:Kroppkakor cookbook:kruidkoek label "kruidkoek" cookbook:krummelpap name "Krummelpap" cookbook:krummelpap recipeCategory category:corn_recipes cookbook:krummelpap recipeCategory category:south_african_recipes cookbook:krummelpap recipeCuisine cookbook:cuisine_of_south_africa cookbook:krummelpap recipeFoodstuff cookbook:salt cookbook:krummelpap recipeIngredient "1 tsp. salt" cookbook:krummelpap recipeIngredient "250 ml water (boiling/hot) or more as needed" cookbook:krummelpap recipeIngredient "700 ml maize" cookbook:krummelpap recipeInstructions ["Add maize and salt to a large pot (like the one used for rice).","Add a third of the water and mix with a fork so that it makes little balls or crumbs.","Add more water but only a little at a time while mixing. Make sure that you don't add too much water.","Put the stove on a LOW heat and stir with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize.","Taste it after 35 minutes to test if it is done. If it still tastes like maize, leave it - the wonder of this porridge is that you can't overcook, but you can burn it.","It takes approximately 50 minutes to cook."] cookbook:krummelpap type cookbook:recipes cookbook:krummelpap url https://en.wikibooks.org/wiki/Cookbook:Krummelpap cookbook:krustini label "krustini" cookbook:ktchoutch label "ktchoutch" cookbook:k type cookbook:recipes cookbook:kuddi name "Kuddi" cookbook:kuddi recipeCategory category:chickpea_recipes cookbook:kuddi recipeCategory category:dairy_recipes cookbook:kuddi recipeCategory category:gluten-free_recipes cookbook:kuddi recipeCategory category:indian_recipes cookbook:kuddi recipeCategory category:low-gi_recipes cookbook:kuddi recipeCategory category:recipes_with_metric_units cookbook:kuddi recipeCategory category:recipes_without_servings cookbook:kuddi recipeCategory category:soup_recipes cookbook:kuddi recipeCategory category:vegetarian_recipes cookbook:kuddi recipeCuisine cookbook:cuisine_of_india cookbook:kuddi recipeFoodstuff cookbook:butter cookbook:kuddi recipeFoodstuff cookbook:chickpea_flour cookbook:kuddi recipeFoodstuff cookbook:chiles cookbook:kuddi recipeFoodstuff cookbook:cumin cookbook:kuddi recipeFoodstuff cookbook:ginger cookbook:kuddi recipeFoodstuff cookbook:salt cookbook:kuddi recipeFoodstuff cookbook:sugar cookbook:kuddi recipeFoodstuff cookbook:yogurt cookbook:kuddi recipeIngredient "½ litre (1 pint) yoghurt" cookbook:kuddi recipeIngredient "½ teaspoon jeera seeds" cookbook:kuddi recipeIngredient "1 green chilli" cookbook:kuddi recipeIngredient "1 inch piece of fresh ginger" cookbook:kuddi recipeIngredient "1 pinch salt" cookbook:kuddi recipeIngredient "1 tablespoon butter" cookbook:kuddi recipeIngredient "1 teaspoon besan (Indian chickpea flour)" cookbook:kuddi recipeIngredient "2 to 3 teaspoons sugar" cookbook:kuddi recipeInstructions ["Mix the yogurt, chickpea flour, sugar, salt, grated fresh ginger and chopped green chilli.","Heat and bring to a boil with continuous stirring.","Taste and add more sugar or salt as needed. It should be sour, salty and sweet.","When it's ready to serve, fry the jeera seeds in the butter and pour the mixture into the Kuddi, mix well and serve."] cookbook:kuddi type cookbook:recipes cookbook:kuddi url https://en.wikibooks.org/wiki/Cookbook:Kuddi cookbook:kugelis label "kugelis" cookbook:kugelis name "Kugelis" cookbook:kugelis recipeCategory category:bacon_recipes cookbook:kugelis recipeCategory category:baked_recipes cookbook:kugelis recipeCategory category:egg_recipes cookbook:kugelis recipeCategory category:lithuanian_recipes cookbook:kugelis recipeCategory category:potato_recipes cookbook:kugelis recipeCategory category:side_dish_recipes cookbook:kugelis recipeCuisine cookbook:cuisine_of_lithuania cookbook:kugelis recipeEquipment cookbook:food_processor cookbook:kugelis recipeEquipment cookbook:grater cookbook:kugelis recipeFoodstuff cookbook:bacon cookbook:kugelis recipeFoodstuff cookbook:butter cookbook:kugelis recipeFoodstuff cookbook:condensed_milk cookbook:kugelis recipeFoodstuff cookbook:egg cookbook:kugelis recipeFoodstuff cookbook:onion cookbook:kugelis recipeFoodstuff cookbook:pepper cookbook:kugelis recipeFoodstuff cookbook:potato cookbook:kugelis recipeFoodstuff cookbook:salt cookbook:kugelis recipeIngredient "1 lb. bacon, fried and crumbled (reserve about ¼ cup drippings)" cookbook:kugelis recipeIngredient "1 lg. can evaporated milk" cookbook:kugelis recipeIngredient "1 stick of butter, melted" cookbook:kugelis recipeIngredient "2 med. onions, grated" cookbook:kugelis recipeIngredient "4 tsp. salt" cookbook:kugelis recipeIngredient "5 lbs. potatoes, peeled and grated (or ground with a food processor)" cookbook:kugelis recipeIngredient "6 eggs" cookbook:kugelis recipeIngredient "pepper to taste (about a teaspoon)" cookbook:kugelis recipeInstructions ["Peel and grate or grind (with a fine disc) potatoes and onions. Do not drain.","Fry and crumble bacon, add to potatoes and onions, along with \u00bc cup drippings. Mix well.","Beat well 6 eggs, add evaporated milk, melted butter, salt and pepper, and mix well.","Add egg mixture to potato mixture, and mix together.","Pour into a well greased 9x13 cake pan (yes, it'll fit &ndash; barely).","Bake at 350\u00b0F (175\u00b0C) for 90 minutes."] cookbook:kugelis type cookbook:recipes cookbook:kugelis url https://en.wikibooks.org/wiki/Cookbook:Kugelis cookbook:kulcha label "kulcha" cookbook:kulfi difficulty 3 cookbook:kulfi label "kulfi" cookbook:kulfi name "Kulfi" cookbook:kulfi recipeCategory category:indian_recipes cookbook:kulfi recipeCategory category:medium_difficulty_recipes cookbook:kulfi recipeCuisine cookbook:cuisine_of_india cookbook:kulfi recipeFoodstuff cookbook:almond cookbook:kulfi recipeFoodstuff cookbook:milk cookbook:kulfi recipeFoodstuff cookbook:pistachio cookbook:kulfi recipeFoodstuff cookbook:sugar cookbook:kulfi recipeIngredient "Almonds, thinly sliced - 1 tbsp (optional)" cookbook:kulfi recipeIngredient "Green cardomom seeds (grounded) - 1/2 tsp." cookbook:kulfi recipeIngredient "Milk - 4 cups" cookbook:kulfi recipeIngredient "Pistachios, thinly sliced - 1 tbsp." cookbook:kulfi recipeIngredient "Sugar - 8 tsp." cookbook:kulfi recipeInstructions ["Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly.","Now lower the heat and cook the milk, stirring constantly until it has thickened and reduced to 3\/4 cup (this will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.","Now add the sugar, nuts, and cardomom powder and stir well. Set it aside to cool.","Pour the mixture evenly into kulfi moulds or small ramekins.Cover with plastic wrap or foil and freeze until set (about 6 hours).","To serve, run a sharp knife dipped in hot water along the sides of the moulds or ramekins and slip them onto a serving plate."] cookbook:kulfi recipeYield 4-6 cookbook:kulfi totalTime "1 hour" cookbook:kulfi type cookbook:recipes cookbook:kulfi url https://en.wikibooks.org/wiki/Cookbook:Kulfi cookbook:kulich label "kulich" cookbook:kumquat label "kumquat" cookbook:kumquat name "Kumquat" cookbook:kumquat type cookbook:fruits cookbook:kumquat type cookbook:ingredients cookbook:kumquat url https://en.wikibooks.org/wiki/Cookbook:Kumquat cookbook:kung_pao_chicken difficulty 2 cookbook:kung_pao_chicken label "kung pao chicken" cookbook:kung_pao_chicken name "Kung Pao Chicken" cookbook:kung_pao_chicken recipeCategory category:chicken_recipes cookbook:kung_pao_chicken recipeCategory category:chinese_recipes cookbook:kung_pao_chicken recipeCategory category:easy_recipes cookbook:kung_pao_chicken recipeCategory category:main_course_recipes cookbook:kung_pao_chicken recipeCategory category:meat_recipes cookbook:kung_pao_chicken recipeCategory category:sauce_recipes cookbook:kung_pao_chicken recipeCategory category:stir_fry_recipes cookbook:kung_pao_chicken recipeCuisine cookbook:cuisine_of_china cookbook:kung_pao_chicken recipeInstructions ["Measure and prepare all ingredients before cooking.","Mix all '''Chicken\/Marinade''' ingredients in a bowl, stir well and allow to marinate for 1\/2-hour.","Mix '''Sauce''' ingredients in another bowl and set aside until needed. Stir out any lumps.","Heat wok or large frying pan until water drops bead up and dance on the hot surface.","Add cooking oil to wok. Wait a few seconds for oil to heat up.","Add remaining '''Spice''' ingredients to wok and stir fry for 30-seconds.","Add '''Chicken\/Marinade''' to wok and stir fry for about 4-minutes (until chicken is cooked through).","Add '''Vegetables''' to wok and stir fry for about 2 or 3-minutes.","Stir '''Sauce''' and add to wok. After the sauce comes to a boil, cook for about 1-minute (until sauce thickens).","Stir to coat other ingredients with thickened sauce.","Pour onto large platter and serve immediately."] cookbook:kung_pao_chicken recipeNotes "* Serve with steamed or fried rice. * Don't eat the dried, small red chili peppers unless you like spicy-hot foods. They are mainly used to season the pot and are not usually eaten. * Use care in handling the raw chicken. Wash hands and utensils that come into contact with raw chicken. Don't allow raw chicken or its juices to come into contact with other foods, unless they are to be cooked afterwards. " cookbook:kung_pao_chicken recipeYield 4 cookbook:kung_pao_chicken totalTime "prep: ~10 minutes, marinating: ~30 minutes, cooking: ~10 minutes" cookbook:kung_pao_chicken type cookbook:recipes cookbook:kung_pao_chicken url https://en.wikibooks.org/wiki/Cookbook:Kung_Pao_Chicken cookbook:kurma difficulty 3 cookbook:kurma label "kurma" cookbook:kurma name "Kurma" cookbook:kurma recipeCategory category:caribbean_recipes cookbook:kurma recipeCategory category:deep_fried_recipes cookbook:kurma recipeCategory category:dessert_recipes cookbook:kurma recipeCategory category:medium_difficulty_recipes cookbook:kurma recipeCategory category:pastry_recipes cookbook:kurma recipeCategory category:recipes_without_servings cookbook:kurma recipeCategory category:trinidadian_and_tobagonian_recipes cookbook:kurma recipeCuisine cookbook:caribbean_cuisines cookbook:kurma totalTime "2 to 3 hrs" cookbook:kurma type cookbook:recipes cookbook:kurma url https://en.wikibooks.org/wiki/Cookbook:Kurma cookbook:kurrat label "kurrat" cookbook:kushari label "kushari" cookbook:kushari name "Kushari" cookbook:kushari recipeCategory category:middle_eastern_recipes cookbook:kushari recipeCategory category:rice_recipes cookbook:kushari recipeCategory category:vegan_recipes cookbook:kushari recipeCuisine cookbook:middle_eastern_cuisines cookbook:kushari recipeCuisine cookbook:vegan_cuisine cookbook:kushari recipeFoodstuff cookbook:chickpea cookbook:kushari recipeFoodstuff cookbook:cumin cookbook:kushari recipeFoodstuff cookbook:lentil cookbook:kushari recipeFoodstuff cookbook:macaroni cookbook:kushari recipeIngredient "0.5 cup chickpeas" cookbook:kushari recipeIngredient "0.5 onion, diced" cookbook:kushari recipeIngredient "1 6 oz can tomato paste" cookbook:kushari recipeIngredient "1 cup basmati rice" cookbook:kushari recipeIngredient "1 cup brown lentils" cookbook:kushari recipeIngredient "1 cup elbow macaroni" cookbook:kushari recipeIngredient "1 cup water" cookbook:kushari recipeIngredient "1 teaspoon ground black pepper, more to taste" cookbook:kushari recipeIngredient "1 teaspoon white wine vinegar, more to taste" cookbook:kushari recipeIngredient "2 tablespoons olive oil" cookbook:kushari recipeIngredient "2 teaspoons cumin" cookbook:kushari type cookbook:recipes cookbook:kushari url https://en.wikibooks.org/wiki/Cookbook:Kushari cookbook:kushi-dango label "kushi-dango" cookbook:kusksu label "kusksu" cookbook:kuzhi_paniyaaram label "kuzhi paniyaaram" cookbook:kvas label "kvas" cookbook:kvass label "kvass" cookbook:kvass name "Kvass" cookbook:kvass recipeCategory category:estonian_recipes cookbook:kvass recipeCategory category:latvian_recipes cookbook:kvass recipeCategory category:lithuanian_recipes cookbook:kvass recipeCategory category:polish_recipes cookbook:kvass recipeCategory category:russian_recipes cookbook:kvass recipeCategory category:ukrainian_recipes cookbook:kvass recipeCuisine cookbook:cuisine_of_estonia cookbook:kvass recipeCuisine cookbook:cuisine_of_latvia cookbook:kvass recipeCuisine cookbook:cuisine_of_lithuania cookbook:kvass recipeCuisine cookbook:cuisine_of_poland cookbook:kvass recipeCuisine cookbook:cuisine_of_russia cookbook:kvass recipeCuisine cookbook:cuisine_of_ukraine cookbook:kvass type cookbook:recipes cookbook:kvass url https://en.wikibooks.org/wiki/Cookbook:Kvass cookbook:kwarezimal label "kwarezimal" cookbook:kwast label "kwast" cookbook:kyopulo label "kyopulo" cookbook:kyopulo name "Kyopulo" cookbook:kyopulo recipeCategory category:bulgarian_recipes cookbook:kyopulo recipeCategory category:eggplant_recipes cookbook:kyopulo recipeCategory category:vegan_recipes cookbook:kyopulo recipeCuisine cookbook:cuisine_of_bulgaria cookbook:kyopulo recipeCuisine cookbook:vegan_cuisine cookbook:kyopulo recipeIngredient "2-3 aubergines" cookbook:kyopulo recipeIngredient "2-3 tomatoes" cookbook:kyopulo recipeIngredient "3-4 cloves garlic" cookbook:kyopulo recipeIngredient "4-5 peppers" cookbook:kyopulo recipeIngredient "parsley" cookbook:kyopulo recipeIngredient "salt" cookbook:kyopulo recipeIngredient "sunflower oil" cookbook:kyopulo recipeIngredient "vinegar" cookbook:kyopulo recipeInstructions ["Bake the aubergines and peppers on a hot plate, peel and cut into small pieces.","Add the finely chopped diced or grated tomatoes, then the crushed garlic.","Mix with a wooden spoon, add oil and vinegar, salt to taste, beat.","Pour into a plate and top with finely chopped parsley."] cookbook:kyopulo type cookbook:recipes cookbook:kyopulo url https://en.wikibooks.org/wiki/Cookbook:Kyopulo cookbook:kyselo label "kyselo" cookbook:kyselo name "Kyselo" cookbook:kyselo recipeCategory category:boiled_recipes cookbook:kyselo recipeCategory category:cookbook_pages_needing_work cookbook:kyselo recipeCategory category:czech_recipes cookbook:kyselo recipeCategory category:easy_recipes cookbook:kyselo recipeCategory category:mushroom_recipes cookbook:kyselo recipeCategory category:recipes_with_images cookbook:kyselo recipeCategory category:soup_recipes cookbook:kyselo recipeCategory category:vegetarian_recipes cookbook:kyselo recipeCuisine cookbook:cuisine_of_czechia cookbook:kyselo recipeIngredient "100 g Sourdough ideally from rye flour. It can be bought at local food stores in Krkonoše. In the rest of World it should be bought at some bakery shops or it could be made from water, flour and old bread. Or from [http://www.wikihow.com/Make-Sourdough-Starter sourdough starter] and flour and water. Look at article on wikipedia." cookbook:kyselo recipeIngredient "1250 ml water" cookbook:kyselo recipeIngredient "15 g dried (or 150 g fresh) mushrooms - edible Central European species such as cep and similar. But it can be used also champignon or similar mushroom." cookbook:kyselo recipeIngredient "1 onion" cookbook:kyselo recipeIngredient "20 g butter" cookbook:kyselo recipeIngredient "3 chicken eggs" cookbook:kyselo recipeIngredient "potatoes" cookbook:kyselo recipeIngredient "salt" cookbook:kyselo recipeIngredient "tablespoon of caraway seeds" cookbook:kyselo recipeIngredient "vinegar" cookbook:kyselo recipeInstructions ["Put 250 ml of tepid water into the bowl.","Pour sourdough into it and dissolve it in water.","Leave it somewhere in room temperature for 30 minutes (or more - ideally 3 hours - to restart the fermentation process) covered by dishcloth.","Put another 1000 ml of water into the soup stockpot.","Add mushrooms and caraway into the stockpot.","Boil for at least 15 minutes. You have to make strong broth from these ingredients.","Add sourdough with water from the bowl (point 3) and carefully dissolve it in the broth. Stir it well and still. There is danger that sourdough will shrink into the small dumplings and it is not wanted. You may use fork or something...","Boil it and stir until the added sourdough will make "jelly" appearance of soup. It takes approximately 10 minutes. Now the basis of soup is made.","Chop the onion into small pieces and saute it on butter on pan and then add it into the sauce.","Scramble eggs on pan (with a bit of salt, without adding grease) and add it into the sauce.","Boil potatoes with jacket (you can start boiling them earlier - it takes some time), then peel them, chop onto small pieces and roast it in a pan (without adding grease). Do not add it into the soup, potatoes should be served separately and added by consumer itself just before eating. It preserves the crispness of the potatoes.","Season it by salt and vinegar. Sour taste makes sourdough but it depends on its quality, so sometimes it is necessary to add bit of vinegar - but the soup should not be only savorous sour, just soft sour and the main taste should be the mushrooms and "bread-taste". If someone likes it more sour there is possibility to season it by vinegar directly into the own plate...","Poor variant of kyselo doesn't contain eggs.","There are also variants without potatoes.","Eggs could be hard-boiled and chopped","The potatoes are sometimes boiled directly in the water: added at beginning into the stockpot and then logically not roasted. But roasted potatoes are crispy and it is more delicious.","Sometimes the kyselo is made softer by adding the cream."] cookbook:kyselo recipeNotes "* Sometimes another sour mushroom based Czech soup ''Kulajda'' or its variants is by mistake named as ''kyselo''. The difference is that ''kulajda'' and similar soups does not use sourdough but sour cream or milk and vinegar. To reduce this misunderstanding is kyselo often called ''Krkono\u0161sk\u00e9 kyselo'' (''Kyselo from Krkono\u0161e region''). * The kyselo is close relative to Polish traditional sour rye soup ''\u017burek'' or ''\u017bur'' which contains meat and does not contain mushrooms. * Kyselo on Wikipedia * [http:\/\/dadalovakucharka.cz\/pol\/polr0137.html Another kyselo recipe with handy information how to make sourdough.] But unfortunately in Czech language * [http:\/\/multi.xeres.cz\/jidlo\/prave-krkonoske-kyselo Strictly traditional kyselo.] But unfortunately in Czech language. " cookbook:kyselo type cookbook:recipes cookbook:kyselo url https://en.wikibooks.org/wiki/Cookbook:Kyselo cookbook:l293d/sandbox recipeCategory category:recipes_with_images cookbook:l293d/sandbox type cookbook:recipes cookbook:laban_emmoh label "laban emmoh" cookbook:- label "-" cookbook:lablab_bean label "lablab beans" cookbook:lablab label "lablab" cookbook:labneh label "labneh" cookbook:lactose-free_cooking label "lactose-free cooking" cookbook:laddu name "Laddu" cookbook:laddu url https://en.wikibooks.org/wiki/Cookbook:Laddu cookbook:ladle label "ladle" cookbook:ladle name "Ladle" cookbook:ladle type cookbook:cookbook/equipment cookbook:ladle url https://en.wikibooks.org/wiki/Cookbook:Ladle cookbook:lady_arundel's_manchet name "Lady Arundel's Manchet" cookbook:lady_arundel's_manchet recipeCategory category:baking_recipes cookbook:lady_arundel's_manchet recipeCategory category:english_recipes cookbook:lady_arundel's_manchet recipeCategory category:scone_recipes cookbook:lady_arundel's_manchet recipeCookingTechnique cookbook:creaming cookbook:lady_arundel's_manchet recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:lady_arundel's_manchet recipeFoodstuff cookbook:butter cookbook:lady_arundel's_manchet recipeFoodstuff cookbook:castor_sugar cookbook:lady_arundel's_manchet recipeFoodstuff cookbook:egg cookbook:lady_arundel's_manchet recipeFoodstuff cookbook:milk cookbook:lady_arundel's_manchet recipeFoodstuff cookbook:salt cookbook:lady_arundel's_manchet recipeFoodstuff cookbook:yeast cookbook:lady_arundel's_manchet recipeIngredient "½ oz. salt" cookbook:lady_arundel's_manchet recipeIngredient "1 egg" cookbook:lady_arundel's_manchet recipeIngredient "1 oz. yeast" cookbook:lady_arundel's_manchet recipeIngredient "1 pint warm milk" cookbook:lady_arundel's_manchet recipeIngredient "1 teaspoon castor sugar" cookbook:lady_arundel's_manchet recipeIngredient "2&nbsp;lb. fine wheat flour" cookbook:lady_arundel's_manchet recipeIngredient "2 oz. butter" cookbook:lady_arundel's_manchet recipeInstructions ["Mix the salt in the flour, rub in the butter","Cream the yeast with the sugar","Add it to \u00be pint of warm milk","Beat the egg and mix with the yeast and flour","Make a well in the flour, pour in the yeast mixture and mix into the dough","Shape the dough into small flat round cakes about \u00be&nbsp;inch thick and 3 \u00bd&nbsp;inches across","Mark manchets with lines to form diamond pattern","Leave to rise for thirty minutes in a warm place","Bake in a moderate oven until cooked.","{{cite book |date=1932 |first=Florence |last=White |authorlink=w:Florence White (writer) |title=Good Things in England |page=72 }}"] cookbook:lady_arundel's_manchet type cookbook:recipes cookbook:lady_arundel\'s_manchet type cookbook:recipes cookbook:lady_arundel's_manchet url https://en.wikibooks.org/wiki/Cookbook:Lady_Arundel's_Manchet cookbook:lady_finger_cookies_(savoiardi) difficulty 5 cookbook:lady_finger_cookies_(savoiardi) label "lady fingers (savoiardi)" cookbook:lady_finger_cookies_(savoiardi) label "savoiardi" cookbook:lady_finger_cookies_(savoiardi) name "Lady Finger Cookies (Savoiardi)" cookbook:lady_finger_cookies_(savoiardi) name "Savoiardi" cookbook:lady_finger_cookies_(savoiardi) recipeCategory category:baking_recipes cookbook:lady_finger_cookies_(savoiardi) recipeCategory category:cake_recipes cookbook:lady_finger_cookies_(savoiardi) recipeCategory category:cookie_recipes cookbook:lady_finger_cookies_(savoiardi) recipeCategory category:italian_recipes cookbook:lady_finger_cookies_(savoiardi) recipeCategory category:recipes_with_images cookbook:lady_finger_cookies_(savoiardi) recipeCategory category:recipes_with_metric_units cookbook:lady_finger_cookies_(savoiardi) recipeCategory category:vegetarian_recipes cookbook:lady_finger_cookies_(savoiardi) recipeCategory category:very_difficult_recipes cookbook:lady_finger_cookies_(savoiardi) recipeCuisine cookbook:cuisine_of_italy cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:baking_powder cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:egg cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:flour cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:lemon cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:lemon_juice cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:oil_and_fat cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:powdered_sugar cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:vanilla cookbook:lady_finger_cookies_(savoiardi) recipeFoodstuff cookbook:white_sugar cookbook:lady_finger_cookies_(savoiardi) recipeIngredient "1 cup oil" cookbook:lady_finger_cookies_(savoiardi) recipeIngredient "1 cup white sugar" cookbook:lady_finger_cookies_(savoiardi) recipeIngredient "1 tsp baking powder" cookbook:lady_finger_cookies_(savoiardi) recipeIngredient "400 g self raising flour" cookbook:lady_finger_cookies_(savoiardi) recipeIngredient "4 eggs" cookbook:lady_finger_cookies_(savoiardi) recipeIngredient "powdered sugar" cookbook:lady_finger_cookies_(savoiardi) recipeIngredient "pure vanilla extract" cookbook:lady_finger_cookies_(savoiardi) recipeIngredient "the juice of 2 lemons" cookbook:lady_finger_cookies_(savoiardi) recipeInstructions ["Beat the eggs, then add sugar, oil, vanilla, baking powder and lemon juice and stir until combined.","Slowly mix in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).","On a large flat surface, a cutting board or plate, sift powdered sugar.","Using teaspoons, drop a walnut-sized ball of batter onto the sugar, roll into an oval over the sugar.","Place rolls onto cookie pan covered with wax paper, cover rolls on pans with a single layer of wax paper.","Place pans into the oven at 200\u00b0C (392\u00b0F).","Bake between 5 and 15 minutes, until biscotti begin to golden."] cookbook:lady_finger_cookies_(savoiardi) recipeNotes "* If you choose to buy Savoiardi in a store rather than make them be sure of the date they were made as they have a very short shelf life. * Properly made Savoiardi should never be soft. * Savoiardi are often enjoyed dipped in brandy and espresso coffee. * Savoiardi absorb liquid very quickly. If too much liquid is absorbed then the cookie breaks and falls apart. * [http:\/\/www.recipesource.com\/desserts\/cookies\/08\/rec0831.html Another recipe on RecipeSource] * [http:\/\/italianfood.about.com\/od\/biscottietc\/r\/blr0702.htm Non-traditional recipe from About.com] " cookbook:lady_finger_cookies_(savoiardi) recipeYield 60 biscotti cookbook:lady_finger_cookies_(savoiardi) totalTime "30 minutes" cookbook:lady_finger_cookies_(savoiardi) type cookbook:recipes cookbook:lady_finger_cookies_(savoiardi) url https://en.wikibooks.org/wiki/Cookbook:Lady_Finger_Cookies_(Savoiardi) cookbook:lady_finger_cookies_(savoiardi) url https://en.wikibooks.org/wiki/Cookbook:Savoiardi cookbook:lady_finger label "lady fingers" cookbook:lady_finger label "ladyfingers" cookbook:lady_finger name "Lady Finger" cookbook:lady_finger name "Lady Fingers" cookbook:lady_finger url https://en.wikibooks.org/wiki/Cookbook:Lady_Finger cookbook:lady_finger url https://en.wikibooks.org/wiki/Cookbook:Lady_Fingers cookbook:lahmajoun label "lahmajoun" cookbook:lamb_and_okra_stew_(khoresht_bamiye) label "khoresht bamiye" cookbook:lamb_and_okra_stew_(khoresht_bamiye) name "Khoresht Bamiye" cookbook:lamb_and_okra_stew_(khoresht_bamiye) name "Lamb and Okra Stew (Khoresht Bamiye)" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeCategory category:iranian_recipes cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeCategory category:lamb_recipes cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeCategory category:okra_recipes cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeCategory category:stew_recipes cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeCategory category:tomato_recipes cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeCuisine cookbook:cuisine_of_iran cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "3-4 onions" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "Black pepper" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "Cooking oil" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "Fresh Lime juice, 2-3 spoons" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "Okras, 750 grams" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "Potatoes, 500 grams (optional)" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "Salt" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "Stewing lamb or beef, 500 grams" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeIngredient "Tomato paste, 3-4 spoons" cookbook:lamb_and_okra_stew_(khoresht_bamiye) recipeInstructions ["Peel and thinly slice onions, then fry in oil until slightly golden.","Wash and cut meat into small pieces and fry in onions until color changes.","Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 45 minutes, adding more hot water during cooking if needed.","Wash okras and cut their stems only but do not cut the bases.","Add okras, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes. Take care not to overcook the okras so that they do not become slippery.","Add lime juice and adjust seasoning. Cook for another 3-4 minutes."] cookbook:lamb_and_okra_stew_(khoresht_bamiye) type cookbook:recipes cookbook:lamb_and_okra_stew_(khoresht_bamiye) url https://en.wikibooks.org/wiki/Cookbook:Khoresht_Bamiye cookbook:lamb_and_okra_stew_(khoresht_bamiye) url https://en.wikibooks.org/wiki/Cookbook:Lamb_and_Okra_Stew_(Khoresht_Bamiye) cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) label "lob scows" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) label "scouse" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) name "Lamb and Vegetable Soup of Liverpool (Scouse)" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) name "Scouse" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeCategory category:boiled_recipes cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeCategory category:english_recipes cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeCategory category:lamb_recipes cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeCategory category:soup_recipes cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeCategory category:vegetable_recipes cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeIngredient "A cheap cut of lamb, or in earlier days, mutton (such as breast or forequarter)" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeIngredient "A little oil" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeIngredient "Carrots" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeIngredient "Chopped onions" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeIngredient "Potatoes" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeIngredient "Water or meat stock" cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) recipeInstructions ["Remove the meat from the bone (if needed) and dice it.","Warm a little oil in a large saucepan.","Add the meat, and brown it.","Add the chopped onions, carrots, and water or meat stock, and as many potatoes as possible."] cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) type cookbook:recipes cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) url https://en.wikibooks.org/wiki/Cookbook:Lamb_and_Vegetable_Soup_of_Liverpool_(Scouse) cookbook:lamb_and_vegetable_soup_of_liverpool_(scouse) url https://en.wikibooks.org/wiki/Cookbook:Scouse cookbook:lamb label "lamb" cookbook:lamb_madras label "lamb madras" cookbook:lamb name "Lamb" cookbook:lamb recipeCategory category:featured_ingredients cookbook:lamb recipeCategory category:meat_and_poultry cookbook:lamb_shawarma label "lamb shawarma" cookbook:lamb_shawarma name "Lamb Shawarma" cookbook:lamb_shawarma recipeCategory category:grilled_recipes cookbook:lamb_shawarma recipeCategory category:lamb_recipes cookbook:lamb_shawarma recipeCategory category:main_course_recipes cookbook:lamb_shawarma recipeCategory category:marinade_recipes cookbook:lamb_shawarma recipeCookingTechnique cookbook:chopping cookbook:lamb_shawarma recipeCookingTechnique cookbook:marinating cookbook:lamb_shawarma recipeFoodstuff cookbook:cardamom cookbook:lamb_shawarma recipeFoodstuff cookbook:cayenne_pepper cookbook:lamb_shawarma recipeFoodstuff cookbook:cinnamon cookbook:lamb_shawarma recipeFoodstuff cookbook:garlic cookbook:lamb_shawarma recipeFoodstuff cookbook:lamb cookbook:lamb_shawarma recipeFoodstuff cookbook:lemon cookbook:lamb_shawarma recipeFoodstuff cookbook:nutmeg cookbook:lamb_shawarma recipeFoodstuff cookbook:onion cookbook:lamb_shawarma recipeFoodstuff cookbook:pepper cookbook:lamb_shawarma recipeFoodstuff cookbook:vinegar cookbook:lamb_shawarma recipeIngredient "1/2 cup lemon" cookbook:lamb_shawarma recipeIngredient "1/4 cup of vinegar" cookbook:lamb_shawarma recipeIngredient "1.5 kg leg of lamb or other tender cut" cookbook:lamb_shawarma recipeIngredient "1 tsp black pepper" cookbook:lamb_shawarma recipeIngredient "1 tsp cardamom" cookbook:lamb_shawarma recipeIngredient "1 tsp cayenne pepper" cookbook:lamb_shawarma recipeIngredient "1 tsp cinnamon" cookbook:lamb_shawarma recipeIngredient "1 tsp nutmeg" cookbook:lamb_shawarma recipeIngredient "3 cloves of garlic" cookbook:lamb_shawarma recipeInstructions ["Cut the lamb into large 4cm chunks.","Combine the nutmeg, cinnamon, cardamom, garlic cloves, black pepper, cayenne pepper, lemon, and vinegar to a small mixing bowl and pour over meat.","Marinade for 2 hours or more.","Chop up 2 onions. Grill the onions with some garlic for few minutes.","Then drain meat, pat meat dry and grill till golden brown."] cookbook:lamb_shawarma type cookbook:recipes cookbook:lamb_shawarma url https://en.wikibooks.org/wiki/Cookbook:Lamb_Shawarma cookbook:lamb type cookbook:featured_ingredients cookbook:lamb type cookbook:ingredients cookbook:lamb type cookbook:meat_and_poultry cookbook:lamb url https://en.wikibooks.org/wiki/Cookbook:Lamb cookbook:lamington label "lamingtons" cookbook:lamington name "Lamington" cookbook:lamington recipeCategory category:australian_recipes cookbook:lamington recipeCategory category:cake_recipes cookbook:lamington recipeCategory category:dessert_recipes cookbook:lamington recipeCategory category:new_zealand_recipes cookbook:lamington recipeCuisine cookbook:cuisine_of_new_zealand cookbook:lamington recipeFoodstuff cookbook:chocolate cookbook:lamington recipeFoodstuff cookbook:coconut cookbook:lamington recipeIngredient "Chocolate" cookbook:lamington recipeIngredient "Dessicated coconut" cookbook:lamington recipeIngredient "Sponge cake" cookbook:lamington recipeInstructions ["Make a sponge cake","Cut up the sponge cake to desired shapes (commonly 5 to 7 cm cubes)","Prepare a bowl of (thin) chocolate icing","Prepare a flat tray containing an even layer of desiccated coconut shavings","Dip the sponge cake cubes into chocolate icing","Then immediately dip or sprinkle the desiccated coconut over the wet chocolate icing and put aside to dry (set)"] cookbook:lamington type cookbook:recipes cookbook:lamington url https://en.wikibooks.org/wiki/Cookbook:Lamington cookbook:lampuka label "lampuka (mahi mahi (dorado)" cookbook:lampuki_moqlija label "lampuki moqlija (maltese fried dorado)" cookbook:lancashire_corned_beef_hash difficulty 2 cookbook:lancashire_corned_beef_hash label "corned beef hash" cookbook:lancashire_corned_beef_hash name "Lancashire corned beef hash" cookbook:lancashire_corned_beef_hash recipeCategory category:beef_recipes cookbook:lancashire_corned_beef_hash recipeCategory category:boiled_recipes cookbook:lancashire_corned_beef_hash recipeCategory category:easy_recipes cookbook:lancashire_corned_beef_hash recipeCategory category:english_recipes cookbook:lancashire_corned_beef_hash recipeCategory category:main_course_recipes cookbook:lancashire_corned_beef_hash recipeCategory category:meat_recipes cookbook:lancashire_corned_beef_hash recipeCategory category:potato_recipes cookbook:lancashire_corned_beef_hash recipeCategory category:recipes_with_images cookbook:lancashire_corned_beef_hash recipeCookingTechnique cookbook:boiling cookbook:lancashire_corned_beef_hash recipeCookingTechnique cookbook:simmering cookbook:lancashire_corned_beef_hash recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:lancashire_corned_beef_hash recipeEquipment cookbook:wok cookbook:lancashire_corned_beef_hash recipeFoodstuff cookbook:bay_leaf cookbook:lancashire_corned_beef_hash recipeFoodstuff cookbook:carrot cookbook:lancashire_corned_beef_hash recipeFoodstuff cookbook:onion cookbook:lancashire_corned_beef_hash recipeFoodstuff cookbook:oregano cookbook:lancashire_corned_beef_hash recipeFoodstuff cookbook:pepper cookbook:lancashire_corned_beef_hash recipeFoodstuff cookbook:potato cookbook:lancashire_corned_beef_hash recipeFoodstuff cookbook:salt cookbook:lancashire_corned_beef_hash recipeFoodstuff cookbook:tarragon cookbook:lancashire_corned_beef_hash recipeIngredient "1 can corned beef" cookbook:lancashire_corned_beef_hash recipeIngredient "1 carrot (optional)" cookbook:lancashire_corned_beef_hash recipeIngredient "1 large onion" cookbook:lancashire_corned_beef_hash recipeIngredient "1 pinch oregano (optional)" cookbook:lancashire_corned_beef_hash recipeIngredient "1 pinch tarragon (optional)" cookbook:lancashire_corned_beef_hash recipeIngredient "4-5 potatoes" cookbook:lancashire_corned_beef_hash recipeIngredient "Lea & Perrins (optional)" cookbook:lancashire_corned_beef_hash recipeIngredient "salt to taste" cookbook:lancashire_corned_beef_hash recipeIngredient "small bay leaf (optional)" cookbook:lancashire_corned_beef_hash recipeIngredient "water" cookbook:lancashire_corned_beef_hash recipeIngredient "white pepper to taste" cookbook:lancashire_corned_beef_hash recipeInstructions ["Put all the ingredients ''apart from the corned beef'' into the pressure cooker. You do not need much water, perhaps 1 or 2 cm of cold water.","Bring the pressure cooker up to pressure and cook for approx 4 minutes.","Meanwhile chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix the corned beef in. Then serve."] cookbook:lancashire_corned_beef_hash recipeYield 4 cookbook:lancashire_corned_beef_hash totalTime "1 hour, or 10 minutes" cookbook:lancashire_corned_beef_hash type cookbook:recipes cookbook:lancashire_corned_beef_hash url https://en.wikibooks.org/wiki/Cookbook:Lancashire_corned_beef_hash cookbook:lancashire_hotpot difficulty 2 cookbook:lancashire_hotpot label "lancashire hotpot" cookbook:lancashire_hotpot name "Lancashire Hotpot" cookbook:lancashire_hotpot recipeCategory category:baked_recipes cookbook:lancashire_hotpot recipeCategory category:easy_recipes cookbook:lancashire_hotpot recipeCategory category:english_recipes cookbook:lancashire_hotpot recipeCategory category:lamb_recipes cookbook:lancashire_hotpot recipeCategory category:main_course_recipes cookbook:lancashire_hotpot recipeCategory category:potato_recipes cookbook:lancashire_hotpot recipeCategory category:recipes_with_images cookbook:lancashire_hotpot recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:lancashire_hotpot recipeEquipment cookbook:oven cookbook:lancashire_hotpot recipeFoodstuff cookbook:carrot cookbook:lancashire_hotpot recipeFoodstuff cookbook:lamb cookbook:lancashire_hotpot recipeFoodstuff cookbook:leek cookbook:lancashire_hotpot recipeFoodstuff cookbook:mutton cookbook:lancashire_hotpot recipeFoodstuff cookbook:onion cookbook:lancashire_hotpot recipeFoodstuff cookbook:oyster cookbook:lancashire_hotpot recipeFoodstuff cookbook:parsnip cookbook:lancashire_hotpot recipeFoodstuff cookbook:potato cookbook:lancashire_hotpot recipeFoodstuff cookbook:spices_and_herbs cookbook:lancashire_hotpot recipeFoodstuff cookbook:turnip cookbook:lancashire_hotpot recipeFoodstuff cookbook:vegetable cookbook:lancashire_hotpot recipeIngredient "1 large or 2 small white onion(s)" cookbook:lancashire_hotpot recipeIngredient "2 large potatoes" cookbook:lancashire_hotpot recipeIngredient "2 lb (900g) neck of lamb or mutton" cookbook:lancashire_hotpot recipeIngredient "500 mL boiling water" cookbook:lancashire_hotpot recipeIngredient "Choice of mixed herbs" cookbook:lancashire_hotpot recipeInstructions ["Dice the lamb and set aside. Preheat oven to 325F \/ 170C \/ Gas Mark 3.","Slice the potatoes and dice the onions.","Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with your choice of herbs.","Repeat these layers until the dish is full. Top with a final layer of the potatoes.","Pour boiling water into the dish until filled - if more water is needed, continue to add until topped.","Bake for at least one hour, though traditionally the dish was left baking all day, longer times are required for Mutton."] cookbook:lancashire_hotpot recipeNotes "*A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer. *The dish has occasionally been known to be cooked with oysters or with small birds such as snipe, when they were available. *Flavour can be improved by adding a stock cube to the boiling water. *Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish. " cookbook:lancashire_hotpot recipeYield 4-6 cookbook:lancashire_hotpot totalTime "80 minutes" cookbook:lancashire_hotpot type cookbook:recipes cookbook:lancashire_hotpot url https://en.wikibooks.org/wiki/Cookbook:Lancashire_Hotpot cookbook:lancashire_parkin difficulty 2 cookbook:lancashire_parkin name "Lancashire Parkin" cookbook:lancashire_parkin recipeCategory category:baking_recipes cookbook:lancashire_parkin recipeCategory category:cake_recipes cookbook:lancashire_parkin recipeCategory category:easy_recipes cookbook:lancashire_parkin recipeCategory category:ginger_recipes cookbook:lancashire_parkin recipeCategory category:recipes_with_images cookbook:lancashire_parkin recipeCategory category:recipes_with_metric_units cookbook:lancashire_parkin recipeFoodstuff cookbook:baking_soda cookbook:lancashire_parkin recipeFoodstuff cookbook:flour cookbook:lancashire_parkin recipeFoodstuff cookbook:ginger cookbook:lancashire_parkin recipeFoodstuff cookbook:golden_syrup cookbook:lancashire_parkin recipeFoodstuff cookbook:margarine cookbook:lancashire_parkin recipeFoodstuff cookbook:oats cookbook:lancashire_parkin recipeFoodstuff cookbook:sugar cookbook:lancashire_parkin recipeIngredient "1 tbsp powdered ginger" cookbook:lancashire_parkin recipeIngredient "1 tsp bicarbonate of soda (optional)" cookbook:lancashire_parkin recipeIngredient "220 g (1 cup or 8 oz) caster sugar" cookbook:lancashire_parkin recipeIngredient "220 g (1 cup or 8 oz) hard margarine" cookbook:lancashire_parkin recipeIngredient "340 g (1 ½ cups or 12 oz) oatmeal" cookbook:lancashire_parkin recipeIngredient "340 g (1 ½ cups or 12 oz) self-raising flour" cookbook:lancashire_parkin recipeIngredient "440 g (2 cups or 16 oz or 1 lb) tin Tate & Lyle's Golden Syrup" cookbook:lancashire_parkin recipeInstructions ["Preheat the oven to 150\u00b0C (300\u00b0F or Gas Mark 2).","Warm the tin of Golden Syrup in a bowl of hot water.","Mix together all the dry ingredients.","Empty the Golden Syrup into a saucepad and warm gently, do not allow to boil. I balance the tin over the pan by using two chop-sticks.","Melt the margarine into the syrup.","Use the margarine wrapper to grease a 12 inch square baking tray (an 11 by 13 will work). Line the tin with baking paper or baking parchment.","Mix the hot syrup and fat into the dry ingredients. Stirr thoroughly but quickly.","Spread the dough into the baking tray. Then put it on the bottom shelf of a cool oven and bake for 2 hours.","Pass the mixing bowl and a spoon to the children- they will know what to do.","Remove from oven, turn out from tray onto a cooling grid. After an hour, cut into four and store in a sealed tin for 48 hours to reach correct consistency. In can be eaten while warm, but it is better if it is stored at least overnight.","It is cut into long strips, getting between 8 to 12 slices from each quarter."] cookbook:lancashire_parkin recipeYield 32 slices cookbook:lancashire_parkin totalTime "15 minutes preparation - 2 hours in oven- two days to soften" cookbook:lancashire_parkin type cookbook:recipes cookbook:lancashire_parkin url https://en.wikibooks.org/wiki/Cookbook:Lancashire_Parkin cookbook:lane_cake name "Lane cake" cookbook:lane_cake recipeFoodstuff cookbook:flour cookbook:lane_cake recipeIngredient "½ lb (225g) butter, at room temperature" cookbook:lane_cake recipeIngredient "½ ts salt" cookbook:lane_cake recipeIngredient "1 c (240ml) milk" cookbook:lane_cake recipeIngredient "2 c (480g) sugar" cookbook:lane_cake recipeIngredient "3½ c (525g) all-purpose flour" cookbook:lane_cake recipeIngredient "3½ ts baking powder" cookbook:lane_cake recipeIngredient "8 egg whites" cookbook:lane_cake type cookbook:recipes cookbook:lane_cake url https://en.wikibooks.org/wiki/Cookbook:Lane_cake cookbook:lángos name "Lángos" cookbook:lángos recipeCategory category:hungarian_recipes cookbook:lángos recipeCuisine cookbook:cuisine_of_hungary cookbook:lángos type cookbook:recipes cookbook:lángos url https://en.wikibooks.org/wiki/Cookbook:Lángos cookbook:langsat label "langsat" cookbook:lapis_legit label "lapis legit" cookbook:lapis_legit name "Lapis Legit" cookbook:lapis_legit recipeCategory category:baking_recipes cookbook:lapis_legit recipeCategory category:cake_recipes cookbook:lapis_legit recipeCategory category:cardamom_recipes cookbook:lapis_legit recipeCategory category:clove_recipes cookbook:lapis_legit recipeCategory category:dessert_recipes cookbook:lapis_legit recipeCategory category:indonesian_recipes cookbook:lapis_legit recipeCuisine cookbook:cuisine_of_indonesia cookbook:lapis_legit recipeFoodstuff cookbook:butter cookbook:lapis_legit recipeFoodstuff cookbook:cardamom cookbook:lapis_legit recipeFoodstuff cookbook:castor_sugar cookbook:lapis_legit recipeFoodstuff cookbook:cinnamon cookbook:lapis_legit recipeFoodstuff cookbook:clove cookbook:lapis_legit recipeFoodstuff cookbook:condensed_milk cookbook:lapis_legit recipeFoodstuff cookbook:flour cookbook:lapis_legit recipeFoodstuff cookbook:nutmeg cookbook:lapis_legit recipeFoodstuff cookbook:plum cookbook:lapis_legit recipeFoodstuff cookbook:vanilla cookbook:lapis_legit recipeIngredient "10 cardamom seeds, milled" cookbook:lapis_legit recipeIngredient "10 clove buds, milled" cookbook:lapis_legit recipeIngredient "10 large yolks" cookbook:lapis_legit recipeIngredient "125 gr cake flour" cookbook:lapis_legit recipeIngredient "125 gr castor sugar" cookbook:lapis_legit recipeIngredient "195 gr sweetened condensed milk" cookbook:lapis_legit recipeIngredient "1 teaspoon cinnamon powder" cookbook:lapis_legit recipeIngredient "1 teaspoon vanilla powder" cookbook:lapis_legit recipeIngredient "2 teaspoon nutmeg mace powder" cookbook:lapis_legit recipeIngredient "4 eggs whites" cookbook:lapis_legit recipeIngredient "500 gr butter" cookbook:lapis_legit recipeInstructions ["Mix and sift spice ingredients.","Beat butter until smooth and creamy.","Beat egg yolks with castor sugar until fluffy.","Beat egg whites in separate mixing bowl until fluffy, then mix with egg yolks.","Mix the spices, condensed milk, flour, and butter.","Grease a baking pan.","Using a small cup, pour 30-35 cc batter into baking pan to make a layer.","Bake in preheated 350\u00b0F oven, heat from top, until golden (4-5 minutes).","Remove from oven, paint butter for flavoring, and pour 30-35 cc batter to make another layer.","Repeat to make around 30-40 layers."] cookbook:lapis_legit recipeNotes "* Adding to the complexity of the baking process, some cake shops add dried plums (prunes) inside and on top of the cake. " cookbook:lapis_legit type cookbook:recipes cookbook:lapis_legit url https://en.wikibooks.org/wiki/Cookbook:Lapis_Legit cookbook:lard label "lard" cookbook:lard label "pan drippings" cookbook:lard label "pork fat" cookbook:lard name "Lard" cookbook:lardon label "lardons" cookbook:lardon name "Lardon" cookbook:lardon recipeCategory category:fats_and_oils cookbook:lardon type cookbook:fats_and_oils cookbook:lardon type cookbook:ingredients cookbook:lardon url https://en.wikibooks.org/wiki/Cookbook:Lardon cookbook:lard recipeCategory category:fats_and_oils cookbook:|lard type cookbook:fats_and_oils cookbook:lard type cookbook:ingredients cookbook:lard url https://en.wikibooks.org/wiki/Cookbook:Lard cookbook:larsonk~enwikibooks/sandbox recipeCategory category:norwegian_recipes cookbook:larsonk~enwikibooks/sandbox recipeCategory category:soup_recipes cookbook:larsonk~enwikibooks/sandbox recipeCuisine cookbook:cuisine_of_norway cookbook:larsonk~enwikibooks/sandbox type cookbook:recipes cookbook:lasagne_ii name "Homemade Lasagne" cookbook:lasagne_ii name "Lasagne II" cookbook:lasagne_ii recipeCategory category:baked_recipes cookbook:lasagne_ii recipeCategory category:dairy_recipes cookbook:lasagne_ii recipeCategory category:italian_recipes cookbook:lasagne_ii recipeCategory category:lasagne_recipes cookbook:lasagne_ii recipeCategory category:main_course_recipes cookbook:lasagne_ii recipeCategory category:pasta_sauce_recipes cookbook:lasagne_ii recipeCuisine cookbook:cuisine_of_italy cookbook:lasagne_ii recipeIngredient "1 1/2 cups of grated mozzarella" cookbook:lasagne_ii recipeIngredient "1/2 cup of butter" cookbook:lasagne_ii recipeIngredient "1/2 cup of flour" cookbook:lasagne_ii recipeIngredient "1-2 sticks of celery (chopped, about 1/4 inch)" cookbook:lasagne_ii recipeIngredient "1 lbs of ground beef" cookbook:lasagne_ii recipeIngredient "1 onion (chopped)" cookbook:lasagne_ii recipeIngredient "1 quart of whole milk" cookbook:lasagne_ii recipeIngredient "1 sprig of rosemary (remove ‘leaves’ from sprig and chop)" cookbook:lasagne_ii recipeIngredient "1 tsp of dried oregano" cookbook:lasagne_ii recipeIngredient "2-3 cloves of garlic (finely chopped)" cookbook:lasagne_ii recipeIngredient "2-3 mid sized carrots (chopped, about 1/4 inch or shredded)" cookbook:lasagne_ii recipeIngredient "2-3 tbsp of olive oil" cookbook:lasagne_ii recipeIngredient "3-4 cups of tomato pulp" cookbook:lasagne_ii recipeIngredient "4-5 sprigs of fresh thyme" cookbook:lasagne_ii recipeIngredient "7-10 basil leaves (depending on size, finely chopped)" cookbook:lasagne_ii recipeIngredient "nutmeg" cookbook:lasagne_ii recipeIngredient "one box of Lasagna plates (you may wish to cook these per the package instructions prior to use)" cookbook:lasagne_ii recipeIngredient "salt and pepper" cookbook:lasagne_ii recipeIngredient "salt, pepper" cookbook:lasagne_ii recipeInstructions ["Cut all ingredients that must be chopped before starting to cook.","Heat olive oil in large pot on medium heat.","Put in onion and garlic, stir. Let fry for about 2-3 min., Careful: do not burn the garlic!!","After 1 min add rosemary oregano, carrots and celery, stir. Let cook for another 2 min.","Add ground beef, stir. Cook until all is browned.","Add tomato pulp, stir.","Add basil, salt, pepper, stir.","Cook everything for about 20 min, stirring occasionally.","If it gets too thick, add some water.","Preheat oven to 390\u00b0F\/200\u00b0C","Cover bottom of casserole dish with a bit of Bolognese sauce","Cover with a layer of lasagna plates, break (or cut) to fit if necessary","Layer on some Bolognese sauce and Bechamel sauce","Keep on layering lasagna plates, Bolognese sauce and Bechamel sauce until edge of dish reached","Cover with mozzarella","Bake for about 30-40 min","Bolognese sauce is also a great pasta sauce to go with spaghetti","Dish can easily be prepared a day ahead, bake when needed (time might be a bit less, please check)"] cookbook:lasagne_ii type cookbook:recipes cookbook:lasagne_ii url https://en.wikibooks.org/wiki/Cookbook:Homemade_Lasagne cookbook:lasagne_ii url https://en.wikibooks.org/wiki/Cookbook:Lasagne_II cookbook:lasagne label "'''lasagna'''" cookbook:lasagne label "lasagna" cookbook:lasagne label "''lasagne''" cookbook:lasagne label "lasagne" cookbook:lasagne name "Lasagna" cookbook:lasagne name "Lasagne" cookbook:lasagne recipeCategory category:italian_recipes cookbook:lasagne recipeCategory category:lasagne_recipes cookbook:lasagne recipeCategory category:pasta_recipes cookbook:lasagne recipeCuisine cookbook:cuisine_of_italy cookbook:lasagne type cookbook:recipes cookbook:lasagne url https://en.wikibooks.org/wiki/Cookbook:Lasagna cookbook:lasagne url https://en.wikibooks.org/wiki/Cookbook:Lasagne cookbook:lasagne_with_bean_sauce difficulty 2 cookbook:lasagne_with_bean_sauce label "lasagna with bean sauce" cookbook:lasagne_with_bean_sauce label "lasagne with bean sauce" cookbook:lasagne_with_bean_sauce name "Lasagne with bean sauce" cookbook:lasagne_with_bean_sauce recipeCategory category:baked_recipes cookbook:lasagne_with_bean_sauce recipeCategory category:bean_recipes cookbook:lasagne_with_bean_sauce recipeCategory category:easy_recipes cookbook:lasagne_with_bean_sauce recipeCategory category:italian_recipes cookbook:lasagne_with_bean_sauce recipeCategory category:lasagne_recipes cookbook:lasagne_with_bean_sauce recipeCategory category:pasta_recipes cookbook:lasagne_with_bean_sauce recipeCategory category:recipes_with_metric_units cookbook:lasagne_with_bean_sauce recipeCategory category:recipes_without_cooking_time cookbook:lasagne_with_bean_sauce recipeCategory category:vegetarian_recipes cookbook:lasagne_with_bean_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:basil cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:cottage_cheese cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:garlic cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:mozzarella_cheese cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:olive_oil cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:onion cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:oregano cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:parmesan_cheese cookbook:lasagne_with_bean_sauce recipeFoodstuff cookbook:pepper cookbook:lasagne_with_bean_sauce recipeIngredient "100g - 170g (4-6 oz.) package of mozzarella cheese, grated" cookbook:lasagne_with_bean_sauce recipeIngredient "1/2 small onion, minced" cookbook:lasagne_with_bean_sauce recipeIngredient "1/2 Tbsp. olive oil" cookbook:lasagne_with_bean_sauce recipeIngredient "1/2 tsp. dried basil" cookbook:lasagne_with_bean_sauce recipeIngredient "1/2 tsp. oregano" cookbook:lasagne_with_bean_sauce recipeIngredient "1 400g (15. oz) can of navy beans, drained and chopped" cookbook:lasagne_with_bean_sauce recipeIngredient "1/4 tsp. pepper" cookbook:lasagne_with_bean_sauce recipeIngredient "1 clove garlic, minced" cookbook:lasagne_with_bean_sauce recipeIngredient "1 Tbsp. tomato paste" cookbook:lasagne_with_bean_sauce recipeIngredient "240g (1 cup) tomato puree" cookbook:lasagne_with_bean_sauce recipeIngredient "240g (1 cup) tomato sauce" cookbook:lasagne_with_bean_sauce recipeIngredient "240ml (1 cup) cottage cheese or ricotta cheese" cookbook:lasagne_with_bean_sauce recipeIngredient "60ml (1/4 cup) grated Parmesan cheese" cookbook:lasagne_with_bean_sauce recipeIngredient "one package lasagna noodles" cookbook:lasagne_with_bean_sauce recipeInstructions ["Cook lasagna noodles.","Start preheating oven for 180 C (350 F).","Saut\u00e9 garlic and onions.","Add the chopped beans and cook for 5 minutes.","Add tomato sauce, tomato puree, tomato paste, oregano, basil, and pepper and cook for 5 minutes.","In a 30cm x 20cm (13 x 9 in.) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella.","Repeat to form a second layer.","Sprinkle top with Parmesan cheese.","Bake uncovered at 180c (350 degrees) for 25 minutes, until noodles are tender and sauce is bubbling."] cookbook:lasagne_with_bean_sauce recipeYield 4 cookbook:lasagne_with_bean_sauce type cookbook:recipes cookbook:lasagne_with_bean_sauce url https://en.wikibooks.org/wiki/Cookbook:Lasagne_with_bean_sauce cookbook:lassi label "lassi" cookbook:lassi name "Lassi" cookbook:lassi recipeCategory category:beverage_recipes cookbook:lassi recipeCategory category:indian_recipes cookbook:lassi recipeCategory category:milk_recipes cookbook:lassi recipeCategory category:pakistani_recipes cookbook:lassi recipeCategory category:papaya_recipes cookbook:lassi recipeCategory category:punjabi_recipes cookbook:lassi recipeCategory category:yogurt_recipes cookbook:lassi recipeCuisine cookbook:cuisine_of_india cookbook:lassi recipeCuisine cookbook:cuisine_of_pakistan cookbook:lassi type cookbook:recipes cookbook:lassi url https://en.wikibooks.org/wiki/Cookbook:Lassi cookbook:latino_scramble difficulty 1 cookbook:latino_scramble label "latino scramble" cookbook:latino_scramble label "latino scrambled eggs" cookbook:latino_scramble label "tortilla de huevos criolla (latino scramble)" cookbook:latino_scramble name "Latino Scramble" cookbook:latino_scramble recipeCategory category:breakfast_recipes cookbook:latino_scramble recipeCategory category:colombian_recipes cookbook:latino_scramble recipeCategory category:corn_recipes cookbook:latino_scramble recipeCategory category:egg_recipes cookbook:latino_scramble recipeCategory category:ham_recipes cookbook:latino_scramble recipeCategory category:pan_fried_recipes cookbook:latino_scramble recipeCategory category:recipes_with_images cookbook:latino_scramble recipeCategory category:recipes_with_metric_units cookbook:latino_scramble recipeCategory category:southwestern_recipes cookbook:latino_scramble recipeCategory category:very_easy_recipes cookbook:latino_scramble recipeCuisine cookbook:southwestern_cuisine cookbook:latino_scramble recipeFoodstuff cookbook:butter cookbook:latino_scramble recipeFoodstuff cookbook:egg cookbook:latino_scramble recipeFoodstuff cookbook:ham cookbook:latino_scramble recipeFoodstuff cookbook:mozzarella_cheese cookbook:latino_scramble recipeFoodstuff cookbook:onion cookbook:latino_scramble recipeFoodstuff cookbook:pepper cookbook:latino_scramble recipeFoodstuff cookbook:salt cookbook:latino_scramble recipeFoodstuff cookbook:tabasco_sauce cookbook:latino_scramble recipeFoodstuff cookbook:tomato cookbook:latino_scramble recipeIngredient "100 g grated mozzarella cheese" cookbook:latino_scramble recipeIngredient "15oz (425g) sweet corn" cookbook:latino_scramble recipeIngredient "one large onion, finely chopped" cookbook:latino_scramble recipeIngredient "one large tomato, finely cubed" cookbook:latino_scramble recipeIngredient "one tablespoon butter" cookbook:latino_scramble recipeIngredient "one tablespoon of ketchup" cookbook:latino_scramble recipeIngredient "salt, pepper" cookbook:latino_scramble recipeIngredient "six eggs" cookbook:latino_scramble recipeIngredient "six ham slices, chopped" cookbook:latino_scramble recipeIngredient "Tabasco sauce" cookbook:latino_scramble recipeInstructions ["Melt butter at a medium frying pan (medium heat).","Fry chopped onions until they start to brown.","Add ham and sweet corn, and let fry for 5 minutes.","Add tomato, salt, and pepper (though not traditional, I recommend one drop of Tabasco per egg).","Scramble eggs with ketchup and add to frying pan.","Immediately after pouring eggs, add mozzarella cheese.","Let cook until desired egg texture."] cookbook:latino_scramble recipeYield 6 cookbook:latino_scramble totalTime "10 minutes" cookbook:latino_scramble type cookbook:recipes cookbook:latino_scramble url https://en.wikibooks.org/wiki/Cookbook:Latino_Scramble cookbook:latkes label "latke" cookbook:latkes label "latkes" cookbook:latkes name "Latkes" cookbook:latkes recipeCategory category:hanukkah_recipes cookbook:latkes recipeCategory category:pan_fried_recipes cookbook:latkes recipeCategory category:potato_recipes cookbook:latkes recipeCategory category:side_dish_recipes cookbook:latkes recipeCategory category:yiddish_recipes cookbook:latkes recipeFoodstuff cookbook:applesauce cookbook:latkes recipeFoodstuff cookbook:cornmeal cookbook:latkes recipeFoodstuff cookbook:egg cookbook:latkes recipeFoodstuff cookbook:flour cookbook:latkes recipeFoodstuff cookbook:oil_and_fat cookbook:latkes recipeFoodstuff cookbook:onion cookbook:latkes recipeFoodstuff cookbook:potato cookbook:latkes recipeFoodstuff cookbook:salt cookbook:latkes recipeFoodstuff cookbook:sour_cream cookbook:latkes recipeFoodstuff cookbook:sugar cookbook:latkes recipeIngredient "1 egg, beaten" cookbook:latkes recipeIngredient "1 medium onion" cookbook:latkes recipeIngredient "2 tablespoons Matzo meal, cornmeal, or flour" cookbook:latkes recipeIngredient "2 tablespoons vegetable oil" cookbook:latkes recipeIngredient "4 large potatoes" cookbook:latkes recipeIngredient "applesauce, sour cream, and/or sugar" cookbook:latkes recipeIngredient "Salt to taste" cookbook:latkes recipeInstructions ["Peel potatoes and onion and grate.","Place grated potatoes and onions in cheesecloth or fine sieve. Squeeze mixture to drain excess moisture, ensuring proper frying.","Mix drained potato and onion mixture with egg, meal, and salt.","Heat oil in a {{convert|10|in|cm}} pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture onto the pan per pancake. Turn once to allow both sides to fry.","Serve with applesauce, sour cream, and\/or sugar as a topping."] cookbook:latkes recipeNotes "*Variants include cheese latkes, zucchini latkes, and apple latkes. *[[Cookbook:Potato Pancakes]] " cookbook:latkes type cookbook:recipes cookbook:latkes url https://en.wikibooks.org/wiki/Cookbook:Latkes cookbook:latte_di_suocera label "latte di suocera" cookbook:latte_di_suocera name "Latte di Suocera" cookbook:latte_di_suocera recipeCategory category:beverage_recipes cookbook:latte_di_suocera recipeCategory category:dairy_recipes cookbook:latte_di_suocera recipeCategory category:italian_recipes cookbook:latte_di_suocera recipeCategory category:recipes_with_metric_units cookbook:latte_di_suocera recipeCategory category:vanilla_recipes cookbook:latte_di_suocera recipeCuisine cookbook:cuisine_of_italy cookbook:latte_di_suocera recipeFoodstuff cookbook:alcohol cookbook:latte_di_suocera recipeFoodstuff cookbook:lemon cookbook:latte_di_suocera recipeFoodstuff cookbook:milk cookbook:latte_di_suocera recipeFoodstuff cookbook:sugar cookbook:latte_di_suocera recipeFoodstuff cookbook:vanilla cookbook:latte_di_suocera recipeIngredient "1 1/8 pounds (500 g, or 2 1/8 cups) sugar" cookbook:latte_di_suocera recipeIngredient "1/2 vanilla bean, split lengthwise" cookbook:latte_di_suocera recipeIngredient "1 pint (568 ml) grain alcohol" cookbook:latte_di_suocera recipeIngredient "1 pint (568 ml) whole milk" cookbook:latte_di_suocera recipeIngredient "grated zest of an organically grown lemon" cookbook:latte_di_suocera recipeInstructions ["Combine all the ingredients in a wide-mouthed jar, screw the lid on tightly,","give them a good shake, and","put the jar in a dark place.","Shake it once a day for 8 days, and then","filter it and bottle it.","Stopper the bottle, put it in a cool dark place, and let it rest for a month before you open it."] cookbook:latte_di_suocera type cookbook:recipes cookbook:latte_di_suocera url https://en.wikibooks.org/wiki/Cookbook:Latte_di_Suocera cookbook:latvia type cookbook:cuisines cookbook:latvia type cookbook:cuisines_by_country cookbook:lavash label "lavash" cookbook:lavender_french_macaron label "lavender french macaron" cookbook:laverbread label "laverbread" cookbook:laver label "laver" cookbook:layered_cake_with_rye_bread difficulty 4 cookbook:layered_cake_with_rye_bread name "Layered cake with rye bread" cookbook:layered_cake_with_rye_bread name "Layered Cake with Rye Bread" cookbook:layered_cake_with_rye_bread recipeCategory category:baking_recipes cookbook:layered_cake_with_rye_bread recipeCategory category:cake_recipes cookbook:layered_cake_with_rye_bread recipeCategory category:danish_recipes cookbook:layered_cake_with_rye_bread recipeCategory category:dessert_recipes cookbook:layered_cake_with_rye_bread recipeCategory category:difficult_recipes cookbook:layered_cake_with_rye_bread recipeCategory category:recipes_with_images cookbook:layered_cake_with_rye_bread recipeCategory category:recipes_with_metric_units cookbook:layered_cake_with_rye_bread recipeCuisine cookbook:cuisine_of_denmark cookbook:layered_cake_with_rye_bread recipeIngredient "125g dark rye bread without sunflower seeds etc." cookbook:layered_cake_with_rye_bread recipeIngredient "15 ml cacao powder" cookbook:layered_cake_with_rye_bread recipeIngredient "15 ml potato flour" cookbook:layered_cake_with_rye_bread recipeIngredient "250 g sugar" cookbook:layered_cake_with_rye_bread recipeIngredient "500 ml cream for whipping" cookbook:layered_cake_with_rye_bread recipeIngredient "5 ml baking powder" cookbook:layered_cake_with_rye_bread recipeIngredient "6 eggs" cookbook:layered_cake_with_rye_bread recipeIngredient "butter for greasing baking paper" cookbook:layered_cake_with_rye_bread recipeYield 12-16 cookbook:layered_cake_with_rye_bread totalTime "60+ minutes" cookbook:layered_cake_with_rye_bread type cookbook:recipes cookbook:layered_cake_with_rye_bread url https://en.wikibooks.org/wiki/Cookbook:Layered_cake_with_rye_bread cookbook:layered_cake_with_rye_bread url https://en.wikibooks.org/wiki/Cookbook:Layered_Cake_with_Rye_Bread cookbook:layered_pecan_pie difficulty 2 cookbook:layered_pecan_pie name "Layered Pecan Pie" cookbook:layered_pecan_pie recipeCategory category:american_dessert_recipes cookbook:layered_pecan_pie recipeCategory category:baking_recipes cookbook:layered_pecan_pie recipeCategory category:dessert_recipes cookbook:layered_pecan_pie recipeCategory category:easy_recipes cookbook:layered_pecan_pie recipeCategory category:inexpensive_recipes cookbook:layered_pecan_pie recipeCategory category:pecan_recipes cookbook:layered_pecan_pie recipeCategory category:pie_recipes cookbook:layered_pecan_pie recipeCategory category:southern_u.s._recipes cookbook:layered_pecan_pie recipeCategory category:vegetarian_recipes cookbook:layered_pecan_pie recipeCookingTechnique cookbook:baking cookbook:layered_pecan_pie recipeCookingTechnique cookbook:beat cookbook:layered_pecan_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:layered_pecan_pie recipeCuisine cookbook:southern_cuisine cookbook:layered_pecan_pie recipeEquipment cookbook:oven cookbook:layered_pecan_pie recipeInstructions ["Preheat oven to 375\u00b0F.","Combine the cream cheese, sugar, and salt; beat until smooth.","Add egg and vanilla, beating well after each.","Spoon mixture into unbaked pie shell. Sprinkle with pecans.","Combine 3 eggs, corn syrup, remaining sugar, and vanilla; beat well.","Pour this mixture over pecans.","Bake for 35 to 40 minutes or until set."] cookbook:layered_pecan_pie recipeYield 1 pie - not nearly enough! cookbook:layered_pecan_pie totalTime "1 hour" cookbook:layered_pecan_pie type cookbook:recipes cookbook:layered_pecan_pie url https://en.wikibooks.org/wiki/Cookbook:Layered_Pecan_Pie cookbook:leaf_masala name "Leaf Masala" cookbook:leaf_masala recipeCategory category:curry_recipes cookbook:leaf_masala recipeCategory category:malaysian_recipes cookbook:leaf_masala recipeCategory category:recipes_with_metric_units cookbook:leaf_masala recipeCuisine cookbook:cuisine_of_malaysia cookbook:leaf_masala recipeFoodstuff cookbook:cinnamon cookbook:leaf_masala recipeFoodstuff cookbook:coriander cookbook:leaf_masala recipeFoodstuff cookbook:fennel cookbook:leaf_masala recipeIngredient "Cardamon" cookbook:leaf_masala recipeIngredient "Chili Powder" cookbook:leaf_masala recipeIngredient "Cloves Cinnamon" cookbook:leaf_masala recipeIngredient "Coriander" cookbook:leaf_masala recipeIngredient "Cumin" cookbook:leaf_masala recipeIngredient "Curry Leaves" cookbook:leaf_masala recipeIngredient "Fennel" cookbook:leaf_masala recipeIngredient "Permento" cookbook:leaf_masala recipeIngredient "Star aniseed Bay Leaves" cookbook:leaf_masala recipeIngredient "Tumeric" cookbook:leaf_masala recipeInstructions ["Braise 200g Onions until golden brown","Now braise 20g tomatoes with onions","Add 1 [[tsp]] fine garlic and 1 teaspoon fine ginger (all fresh) or 2 teaspoons of garlic and ginger paste","Add meat chicken, beef or vegetables and cook until nearly done","Now stir well in pot and add 2 full tablespoons of Atlas Leaf Masala -12 in one spices","Add 2 to 3 cups of warm water (give fast boil) then let curry simmer until done","At last enjoy real curry!"] cookbook:leaf_masala type cookbook:recipes cookbook:leaf_masala url https://en.wikibooks.org/wiki/Cookbook:Leaf_Masala cookbook:leavening_agent label "leavening agent" cookbook:leavening_agent label "leavening agents" cookbook:leavening_agent name "Leavening Agent" cookbook:leavening_agent recipeCategory category:leavening_agents cookbook:leavening_agents type cookbook:ingredients cookbook:leavening_agent type cookbook:recipes cookbook:leavening_agent url https://en.wikibooks.org/wiki/Cookbook:Leavening_Agent cookbook:lebanon type cookbook:cuisines cookbook:lebanon type cookbook:cuisines_by_country cookbook:leche_de_burra label "leche de burra" cookbook:leek label "leek" cookbook:leek label "leeks" cookbook:leek name "Leek" cookbook:leek type cookbook:ingredients cookbook:leek type cookbook:vegetable cookbook:leek url https://en.wikibooks.org/wiki/Cookbook:Leek cookbook:lefse difficulty 3 cookbook:lefse label "lefse" cookbook:lefse name "Lefse" cookbook:lefse recipeCategory category:dessert_recipes cookbook:lefse recipeCategory category:potato_recipes cookbook:lefse recipeCategory category:recipes_with_images cookbook:lefse recipeCategory category:recipes_without_cooking_time cookbook:lefse recipeFoodstuff cookbook:cream cookbook:lefse recipeIngredient "<span class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> melted butter</span>" cookbook:lefse recipeIngredient "<span class="ingredient"><span class="value">1</span> <span class="type">cup</span> cream</span>" cookbook:lefse recipeIngredient "<span class="ingredient"><span class="value">2</span> <span class="type">tablespoons</span> granulated sugar</span>" cookbook:lefse recipeIngredient "<span class="ingredient"><span class="value">2</span> <span class="type">teaspoons</span> salt</span>" cookbook:lefse recipeIngredient "<span class="ingredient"><span class="value">3</span> <span class="type">cups</span> unbleached flour</span>" cookbook:lefse recipeIngredient "<span class="ingredient"><span class="value">8</span> <span class="type">cups</span> mashed russet potatoes</span>" cookbook:lefse recipeInstructions ["Boil and mash the potatoes","Mix with melted butter","If preparing ahead, refrigerate overnight, and take the potatoes out one hour before beginning the rest of the preparation","Mix sugar, salt, cream, and potato mix in a large bowl","Gradually stir in flour","Using about two tablespoons (or a golf ball-sized chunk) of mix at a time, roll mix into flat, round shapes on a flat, smooth surface. Use flour to keep the mix from sticking to the surface and the rolling pin.","Place the round lefse on the griddle, cook until browned on bottom, flip and repeat.","Add toppings, and serve hot!","A favourite sweet recipe is to simply spread melted butter on each piece and sprinkle sugar over it, then roll the lefse into a cylindrical shape and serve hot. About 1-2 teaspoons of sugar should do the trick for lefse of about 10 inches diameter.","Stirring the flour into the mix may be very difficult, especially in drier climates. An electric mixer might help, or you might consider adding extra cream to the mix in order to ease the process.","Your objective when rolling out the lefse is to get it to be very thin. This becomes more difficult as you go because it may begin to fall apart, and even if it doesn't, you may have difficulty prying it up when it's time to transfer it to the griddle.","While adding flour to the lefse itself may increase the ease of rolling it out, it may also make the lefse tougher in texture, which is undesirable.","It may be useful to hand-pat the lefse until it's about 1\/2 or 1\/4 inch thick, then use a rolling pin to roll it out the rest of the way.","It might also help to flip the lefse when you're about halfway done rolling it out. This may give you a chance to add more flour to the prep surface, too.","As you gain the ability to make thinner lefse, you might try getting larger amounts of the mixture at a time, and producing larger lefse."] cookbook:lefse type cookbook:recipes cookbook:lefse url https://en.wikibooks.org/wiki/Cookbook:Lefse cookbook:legumes label "bean" cookbook:legumes label "beans" cookbook:legumes label "dry beans" cookbook:legumes label "french beans" cookbook:legumes label "great northern beans" cookbook:legumes label "kidney beans" cookbook:legumes label "legume" cookbook:legumes label "legumes" cookbook:legumes label "legumes or beans" cookbook:legumes label "peas or beans" cookbook:legumes label "pulses" cookbook:legumes label "snap beans" cookbook:legumes label "white beans" cookbook:legumes name "Bean" cookbook:legumes name "Beans" cookbook:legumes name "Legume" cookbook:legumes name "Legumes" cookbook:legumes type cookbook:ingredients cookbook:legumes type cookbook:vegetable cookbook:legumes url https://en.wikibooks.org/wiki/Cookbook:Bean cookbook:legumes url https://en.wikibooks.org/wiki/Cookbook:Beans cookbook:legumes url https://en.wikibooks.org/wiki/Cookbook:Legume cookbook:legumes url https://en.wikibooks.org/wiki/Cookbook:Legumes cookbook:lekach name "Lekach" cookbook:lekach url https://en.wikibooks.org/wiki/Cookbook:Lekach cookbook:lemonade difficulty 1 cookbook:lemonade label "lemonade" cookbook:lemonade name "Lemonade" cookbook:lemonade name "Limeade" cookbook:lemonade recipeCategory category:american_recipes cookbook:lemonade recipeCategory category:beverage_recipes cookbook:lemonade recipeCategory category:lemon_recipes cookbook:lemonade recipeCategory category:lime_recipes cookbook:lemonade recipeCategory category:very_easy_recipes cookbook:lemonade recipeCuisine cookbook:cuisine_of_the_united_states cookbook:lemonade recipeCuisine cookbook:louisiana_creole_cuisine cookbook:lemonade recipeCuisine cookbook:new_england_cuisine cookbook:lemonade recipeFoodstuff cookbook:beet cookbook:lemonade recipeFoodstuff cookbook:grapefruit cookbook:lemonade recipeFoodstuff cookbook:lemon cookbook:lemonade recipeFoodstuff cookbook:lime cookbook:lemonade recipeFoodstuff cookbook:mint cookbook:lemonade recipeFoodstuff cookbook:orange cookbook:lemonade recipeFoodstuff cookbook:raspberry cookbook:lemonade recipeFoodstuff cookbook:spices_and_herbs cookbook:lemonade recipeFoodstuff cookbook:strawberry cookbook:lemonade recipeFoodstuff cookbook:sugar cookbook:lemonade recipeFoodstuff cookbook:water cookbook:lemonade recipeIngredient "3 1/2 cups water" cookbook:lemonade recipeIngredient "3/4 cup Sugar (can be adjusted by +/- 1/4 cup to taste)" cookbook:lemonade recipeIngredient "6 medium lemons, should yield about 1 cup of juice" cookbook:lemonade recipeInstructions ["Juice the lemons on a citrus reamer. Rolling the lemons on the counter with moderate pressure prior to juicing will result in more juice from each lemon. Try to keep out the seeds. If you prefer lemonade with no pulp, strain the juice to remove it.","Dissolve the sugar in the water. Heat may be helpful if using a large amount of sugar.","Combine the juice and sugar water in a pitcher. Stir well.","Chill or serve over ice cubes.","1 cup Lemon Juice","1 cup Sugar (or equivalent Sugar substitute)","6 Cups of Water (2 cups warm water, 4 cups cold water)","Pour 2 cups of warm water into a pitcher and stir in sugar until it dissolves (Sugar dissolves quicker in warm water).","Pour in lemon juice, stir again, and add the 4 cups of cold water.","Chill or serve over ice cubes.","4 lemons","4 tablespoons of sugar","1 liter of carbonated water","a few leaves of mint or ''Melissa officinalis'' (lemon balm)","7 cups of cold carbonated water","1 cup of sugar (or sugar alternative like Splenda)","1 package of lemonade-flavored Kool-Aid, or similar powder drink mix","5 cups water","1 cup lemon juice, about 5 large lemons or 8 small ones","3\/4 cups cane sugar or turbinado raw; the latter will make a very brown color","Citrus reamer, 2-cup measuring cup, teaspoon, 2-quart bottle","Hard lemonade adds an alcoholic spirit, such as tequila, gin, or vodka, to the lemonade.","Various fruits, such as strawberries and raspberries can be added for color and flavor. A small amount of beet juice results in pink lemonade with little change in flavor.","Herbs such as mint, borage, lavender, and lemon verbena can change the aroma of the drink.","Including the peels, bruised and sliced, gives more bite and a stronger aroma.","Other citrus fruits can be used, including lime, orange, and grapefruit. Sugar and water content should be adjusted to taste. In American parlance, these are not technically lemonades, but limeade, orangeade, etc."] cookbook:lemonade recipeYield 4 servings cookbook:lemonade totalTime "~10 minutes" cookbook:lemonade type cookbook:recipes cookbook:lemonade url https://en.wikibooks.org/wiki/Cookbook:Lemonade cookbook:lemonade url https://en.wikibooks.org/wiki/Cookbook:Limeade cookbook:lemon_blueberry_pancakes difficulty 2 cookbook:lemon_blueberry_pancakes label "lemon blueberry pancakes" cookbook:lemon_blueberry_pancakes name "Lemon Blueberry Pancakes" cookbook:lemon_blueberry_pancakes recipeCategory category:american_recipes cookbook:lemon_blueberry_pancakes recipeCategory category:blueberry_recipes cookbook:lemon_blueberry_pancakes recipeCategory category:easy_recipes cookbook:lemon_blueberry_pancakes recipeCategory category:inexpensive_recipes cookbook:lemon_blueberry_pancakes recipeCategory category:lemon_recipes cookbook:lemon_blueberry_pancakes recipeCategory category:pancake_recipes cookbook:lemon_blueberry_pancakes recipeCategory category:pan_fried_recipes cookbook:lemon_blueberry_pancakes recipeCategory category:vegetarian_recipes cookbook:lemon_blueberry_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:lemon_blueberry_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:lemon_blueberry_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:lemon_blueberry_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:lemon_blueberry_pancakes recipeEquipment cookbook:frying_pan cookbook:lemon_blueberry_pancakes recipeEquipment cookbook:griddle cookbook:lemon_blueberry_pancakes recipeEquipment cookbook:microwave_oven cookbook:lemon_blueberry_pancakes recipeEquipment cookbook:whisk cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:baking_powder cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:baking_soda cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:blueberry cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:butter cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:buttermilk cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:egg cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:flour cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:lemon cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:milk cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:salt cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:sugar cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:vanilla cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:water cookbook:lemon_blueberry_pancakes recipeFoodstuff cookbook:zest cookbook:lemon_blueberry_pancakes recipeIngredient "¾ cup buttermilk" cookbook:lemon_blueberry_pancakes recipeIngredient "¼ cup milk" cookbook:lemon_blueberry_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:lemon_blueberry_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:lemon_blueberry_pancakes recipeIngredient "½ teaspoon salt" cookbook:lemon_blueberry_pancakes recipeIngredient "1 cup all-purpose bleached flour" cookbook:lemon_blueberry_pancakes recipeIngredient "1 cup frozen blueberries" cookbook:lemon_blueberry_pancakes recipeIngredient "1 large egg" cookbook:lemon_blueberry_pancakes recipeIngredient "1 teaspoon finely grated lemon zest" cookbook:lemon_blueberry_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:lemon_blueberry_pancakes recipeIngredient "2 tablespoons unsalted butter, melted" cookbook:lemon_blueberry_pancakes recipeIngredient "2 teaspoons sugar" cookbook:lemon_blueberry_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:lemon_blueberry_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk lemon zest into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Sprinkle about 2 tablespoons frozen blueberries over the uncooked side of each pancake as it cooks.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:lemon_blueberry_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:lemon_blueberry_pancakes recipeYield 8 4-inch pancakes cookbook:lemon_blueberry_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:lemon_blueberry_pancakes type cookbook:recipes cookbook:lemon_blueberry_pancakes url https://en.wikibooks.org/wiki/Cookbook:Lemon_Blueberry_Pancakes cookbook:lemon_chicken_pasta difficulty 3 cookbook:lemon_chicken_pasta label "lemon chicken pasta" cookbook:lemon_chicken_pasta name "Lemon Chicken Pasta" cookbook:lemon_chicken_pasta recipeCategory category:american_recipes cookbook:lemon_chicken_pasta recipeCategory category:chicken_recipes cookbook:lemon_chicken_pasta recipeCategory category:fried_recipes cookbook:lemon_chicken_pasta recipeCategory category:inexpensive_recipes cookbook:lemon_chicken_pasta recipeCategory category:lemon_recipes cookbook:lemon_chicken_pasta recipeCategory category:main_course_recipes cookbook:lemon_chicken_pasta recipeCategory category:medium_difficulty_recipes cookbook:lemon_chicken_pasta recipeCategory category:pasta_recipes cookbook:lemon_chicken_pasta recipeCategory category:recipes_with_metric_units cookbook:lemon_chicken_pasta recipeCategory category:spinach_recipes cookbook:lemon_chicken_pasta recipeCategory category:tomato_recipes cookbook:lemon_chicken_pasta recipeCookingTechnique cookbook:sautéing cookbook:lemon_chicken_pasta recipeCuisine cookbook:cuisine_of_the_united_states cookbook:lemon_chicken_pasta recipeCuisine cookbook:louisiana_creole_cuisine cookbook:lemon_chicken_pasta recipeCuisine cookbook:new_england_cuisine cookbook:lemon_chicken_pasta recipeEquipment cookbook:frying_pan cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:artichoke cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:caper cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:chicken cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:cream cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:flour cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:garlic cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:lemon cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:olive_oil cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:oregano cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:pasta cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:pepper cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:rosemary cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:salt cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:spinach cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:tomato cookbook:lemon_chicken_pasta recipeFoodstuff cookbook:wine cookbook:lemon_chicken_pasta recipeIngredient "½ cup (120g) oil-packed sun-dried tomatoes, drained" cookbook:lemon_chicken_pasta recipeIngredient "½ cup (120ml) dry white wine" cookbook:lemon_chicken_pasta recipeIngredient "½ pound (225g) linguine, cooked al dente and drained" cookbook:lemon_chicken_pasta recipeIngredient "½ teaspoon capers" cookbook:lemon_chicken_pasta recipeIngredient "12 ounces (340g) boneless skinless chicken breasts, cut into ½-inch (1cm) thick slices" cookbook:lemon_chicken_pasta recipeIngredient "1 cup [240g] (loosely packed) fresh spinach" cookbook:lemon_chicken_pasta recipeIngredient "2 (¼-inch-thick) (0.5cm) Lemon slices" cookbook:lemon_chicken_pasta recipeIngredient "2 artichoke hearts, cut into quarters (canned is fine)" cookbook:lemon_chicken_pasta recipeIngredient "2 tablespoon olive oil" cookbook:lemon_chicken_pasta recipeIngredient "3 ounces (¼ cup plus 2 tablespoons or 90g) heavy cream" cookbook:lemon_chicken_pasta recipeIngredient "4 garlic cloves, peeled" cookbook:lemon_chicken_pasta recipeIngredient "About ½ cups flour, for dredging" cookbook:lemon_chicken_pasta recipeIngredient "Oregano, to taste" cookbook:lemon_chicken_pasta recipeIngredient "Pinch crushed red pepper flakes" cookbook:lemon_chicken_pasta recipeIngredient "Pinch fresh rosemary" cookbook:lemon_chicken_pasta recipeIngredient "Salt and pepper to taste" cookbook:lemon_chicken_pasta recipeInstructions ["Season the chicken slices with salt, pepper, and oregano.","Dredge in flour, shaking off excess flour.","Heat a heavy-bottomed skillet or large saut\u00e9 pan (not non-stick) over high heat until very hot.","Add olive oil.","When oil begins to smoke, add the chicken pieces.","Cook until pieces are seared on both sides, 1 to 2 minutes per side.","Remove chicken to a plate and keep warm, leaving the oil in the pan.","Add the lemon slices to the hot pan and cook until caramelized, about 1 minute per side.","Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and saut\u00e9 for 2 minutes.","Add the white wine and cook until reduced to a glaze.","Return the chicken to the pan with the cream, and saut\u00e9 for 2 minutes.","Add the spinach, rosemary, and cooked linguine.","Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.","Serve immediately."] cookbook:lemon_chicken_pasta recipeYield 2 cookbook:lemon_chicken_pasta totalTime "1 hour" cookbook:lemon_chicken_pasta type cookbook:recipes cookbook:lemon_chicken_pasta url https://en.wikibooks.org/wiki/Cookbook:Lemon_Chicken_Pasta cookbook:lemon_cream_sauce label "lemon cream sauce" cookbook:lemon_cream_sauce name "Lemon cream sauce" cookbook:lemon_cream_sauce name "Lemon Cream Sauce" cookbook:lemon_cream_sauce recipeCategory category:boiled_recipes cookbook:lemon_cream_sauce recipeCategory category:dairy_recipes cookbook:lemon_cream_sauce recipeCategory category:lemon_recipes cookbook:lemon_cream_sauce recipeCategory category:sauce_recipes cookbook:lemon_cream_sauce recipeIngredient "½ cup chicken stock" cookbook:lemon_cream_sauce recipeIngredient "¾ cup heavy cream, whipped" cookbook:lemon_cream_sauce recipeIngredient "½ cup vermouth" cookbook:lemon_cream_sauce recipeIngredient "2 Tbs. lemon juice, strained" cookbook:lemon_cream_sauce recipeIngredient "3 Tbs. chives or parsley, chopped" cookbook:lemon_cream_sauce recipeIngredient "4 oz. (1 stick) chilled butter, cut into 8 pieces" cookbook:lemon_cream_sauce recipeInstructions ["Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan to about 2 tablespoonful.","Remove from the heat and beat in two pieces of chilled butter.","Set over a very low heat and beat in the rest of the butter, a piece at a time.","Remove from the heat and stir in the whipped cream and chopped herbs."] cookbook:lemon_cream_sauce type cookbook:recipes cookbook:lemon_cream_sauce url https://en.wikibooks.org/wiki/Cookbook:Lemon_cream_sauce cookbook:lemon_cream_sauce url https://en.wikibooks.org/wiki/Cookbook:Lemon_Cream_Sauce cookbook:lemon_curd difficulty 2 cookbook:lemon_curd label "lemon curd" cookbook:lemon_curd name "Lemon Curd" cookbook:lemon_curd recipeCategory category:dessert_recipes cookbook:lemon_curd recipeCategory category:easy_recipes cookbook:lemon_curd recipeCategory category:egg_recipes cookbook:lemon_curd recipeCategory category:jam_and_jelly_recipes cookbook:lemon_curd recipeCategory category:lemon_recipes cookbook:lemon_curd recipeCategory category:recipes_with_metric_units cookbook:lemon_curd recipeFoodstuff cookbook:butter cookbook:lemon_curd recipeFoodstuff cookbook:egg cookbook:lemon_curd recipeFoodstuff cookbook:lemon_juice cookbook:lemon_curd recipeFoodstuff cookbook:salt cookbook:lemon_curd recipeFoodstuff cookbook:sugar cookbook:lemon_curd recipeIngredient "1/2 cup (120ml) lemon juice" cookbook:lemon_curd recipeIngredient "1/3 cup (80g) sugar" cookbook:lemon_curd recipeIngredient "1\4 cup unsalted butter (60 ml)" cookbook:lemon_curd recipeIngredient "2 tablespoons freshly grated lemon zest" cookbook:lemon_curd recipeIngredient "3 eggs" cookbook:lemon_curd recipeIngredient "Pinch of salt (optional, to bring out sweetness and flavor of finished product)" cookbook:lemon_curd recipeInstructions ["Grate the lemon rinds to produce two tablespoons of zest. Grate only the yellow zest, avoid the inner white pith which is bitter.","Extract the juice from the lemons to produce 1\/2 cup (120ml) of juice.","Cut the butter into small chunks.","Put eggs, zest, sugar, and salt into cooled sauce pan.","Whisk ingredients in pan till frothy and light in color (a minute or two).","Add lemon juice and whisk 30 seconds.","Add butter chunks.","Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.","Whisk constantly till butter melts and mixture thickens, then whisk another two minutes, but do not let mixture boil - it should be quite steamy (185\u00b0F, 85\u00b0C).","Optional: Remove zest with the strainer over a mixing bowl and pouring the mixture through. Then work the mixture through the strainer with the spatula to strain out the zest and any egg lumps; rake mixture off bottom of strainer into bowl.","Pour mixture from bowl into jar to within 1\/4 inch (0.75cm) from top, taking care not to get mixture on rim, then seal jar with lid.","Refrigerate to thicken the product further."] cookbook:lemon_curd recipeYield 1 full 12-ounce jar cookbook:lemon_curd totalTime "15 - 20 minutes" cookbook:lemon_curd type cookbook:recipes cookbook:lemon_curd url https://en.wikibooks.org/wiki/Cookbook:Lemon_Curd cookbook:lemon_custard_pastry_cups_(pastel_de_nada) name "Lemon Custard Pastry Cups (Pastel de Nada)" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) name "PasteldeNada" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeCategory category:broiled_recipes cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeCategory category:dessert_recipes cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeCategory category:lemon_recipes cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeCategory category:pastry_recipes cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeCategory category:pudding_and_custard_recipes cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeIngredient "1 × 400 gram package of thawed puff pastry" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeIngredient "1/4 cup flour" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeIngredient "1 cup sugar" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeIngredient "1 tbsp icing sugar" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeIngredient "2 cup cream" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeIngredient "2 tsp lemon zest" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeIngredient "6 eggs yolks" cookbook:lemon_custard_pastry_cups_(pastel_de_nada) recipeInstructions ["Preheat oven to 425\u00baF (220\u00baC).","Take half the dough, then, roll out to 14\u00d710-in. rectangle. With 4 1\/2 in. round cookie cutter, cut out circles; press into 12 muffin cups. Line with foil; fill with pie weights. Freeze about 15 minutes. Bake in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes.","Meanwhile, in microwaveable bowl, whisk together cream, flour, egg yolks, sugar, and lemon zest. Microwave at Medium for about 8 minutes or until consistency of pudding, whisking 3 times. Strain into bowl; let cool for 5 minutes.","Pour into shells. Broil 6 inches from heat for 3 minutes. Let cool on rack for 15 minutes. Remove from pan. Refrigerate about 4 hours. Sprinkle with icing sugar."] cookbook:lemon_custard_pastry_cups_(pastel_de_nada) type cookbook:recipes cookbook:lemon_custard_pastry_cups_(pastel_de_nada) url https://en.wikibooks.org/wiki/Cookbook:Lemon_Custard_Pastry_Cups_(Pastel_de_Nada) cookbook:lemon_custard_pastry_cups_(pastel_de_nada) url https://en.wikibooks.org/wiki/Cookbook:PasteldeNada cookbook:lemongrass label "lemon grass" cookbook:lemongrass label "lemongrass" cookbook:lemongrass name "Lemongrass" cookbook:lemongrass recipeCategory category:herbs_and_spices cookbook:lemongrass type cookbook:ingredients cookbook:lemongrass type cookbook:spices_and_herbs cookbook:lemongrass type cookbook:vegetable cookbook:lemongrass url https://en.wikibooks.org/wiki/Cookbook:Lemongrass cookbook:lemon_icing difficulty 2 cookbook:lemon_icing label "lemon icing" cookbook:lemon_icing name "Lemon Icing" cookbook:lemon_icing recipeCategory category:american_recipes cookbook:lemon_icing recipeCategory category:easy_recipes cookbook:lemon_icing recipeCategory category:egg_recipes cookbook:lemon_icing recipeCategory category:frosting_and_icing_recipes cookbook:lemon_icing recipeCategory category:gluten-free_recipes cookbook:lemon_icing recipeCategory category:inexpensive_recipes cookbook:lemon_icing recipeCategory category:vegetarian_recipes cookbook:lemon_icing recipeCookingTechnique cookbook:beat cookbook:lemon_icing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:lemon_icing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:lemon_icing recipeCuisine cookbook:new_england_cuisine cookbook:lemon_icing recipeFoodstuff cookbook:egg cookbook:lemon_icing recipeFoodstuff cookbook:lemon_juice cookbook:lemon_icing recipeFoodstuff cookbook:salt cookbook:lemon_icing recipeFoodstuff cookbook:sugar cookbook:lemon_icing recipeIngredient "1½ cups confectioner's sugar" cookbook:lemon_icing recipeIngredient "1 egg yolk" cookbook:lemon_icing recipeIngredient "2 tablespoons lemon juice" cookbook:lemon_icing recipeIngredient "pinch of salt" cookbook:lemon_icing recipeInstructions ["Break the egg yolk into a small bowl.","Add the lemon juice and salt; beat lightly.","Gradually beat in confectioner's sugar."] cookbook:lemon_icing recipeNotes "* If you want extra stiff icing, add a little more sugar. " cookbook:lemon_icing recipeYield 6 cookbook:lemon_icing totalTime "½ hour" cookbook:lemon_icing type cookbook:recipes cookbook:lemon_icing url https://en.wikibooks.org/wiki/Cookbook:Lemon_Icing cookbook:lemon_impossible_pie difficulty 1 cookbook:lemon_impossible_pie name "Lemon Impossible Pie" cookbook:lemon_impossible_pie recipeCategory category:baking_recipes cookbook:lemon_impossible_pie recipeCategory category:dessert_recipes cookbook:lemon_impossible_pie recipeCategory category:lemon_recipes cookbook:lemon_impossible_pie recipeCategory category:pie_recipes cookbook:lemon_impossible_pie recipeCategory category:very_easy_recipes cookbook:lemon_impossible_pie recipeIngredient "½ cup lemon juice (or orange)" cookbook:lemon_impossible_pie recipeIngredient "½ cup sugar" cookbook:lemon_impossible_pie recipeIngredient "1 cup coconut (optional)" cookbook:lemon_impossible_pie recipeIngredient "1⅔ cup milk" cookbook:lemon_impossible_pie recipeIngredient "1 cup plain flour" cookbook:lemon_impossible_pie recipeIngredient "4 eggs" cookbook:lemon_impossible_pie recipeInstructions ["Preheat oven to 190\u00b0C (375\u00b0F).","Whisk all ingredients until thoroughly mixed. The optimal method is to whisk the wet ingredients first and slowly add the dry ingredients while whisking slowly.","Pour into greased baking dish.","Cook until an inserted skewer comes out clean. It should take at least 45 minutes.","Serve hot or cold with ice cream."] cookbook:lemon_impossible_pie recipeYield 4 cookbook:lemon_impossible_pie totalTime "prep: 15 minutes, cooking: up to 2 hours" cookbook:lemon_impossible_pie type cookbook:recipes cookbook:lemon_impossible_pie url https://en.wikibooks.org/wiki/Cookbook:Lemon_Impossible_Pie cookbook:lemon_juice label "fresh lemon juice" cookbook:lemon_juice label "juice" cookbook:lemon_juice label "juice of 1 lemon" cookbook:lemon_juice label "juice of one lemon" cookbook:lemon_juice label "lemon juice" cookbook:lemon_juice label "lemon - juice of" cookbook:lemon_juice label "lemon or lime juice" cookbook:lemon_juice name "Lemon Juice" cookbook:lemon_juice type cookbook:ingredients cookbook:lemon_juice url https://en.wikibooks.org/wiki/Cookbook:Lemon_Juice cookbook:_lemon label "lemon" cookbook:lemon label "lemon" cookbook:lemon label "lemon extract" cookbook:lemon label "lemon juice" cookbook:lemon label "lemon peel" cookbook:lemon label "lemon rind" cookbook:lemon label "lemons" cookbook:lemon label "'''lemons, juice'''" cookbook:lemon label "lemons, juice" cookbook:lemon label "lemon slices" cookbook:lemon label "'''lemons, rind'''" cookbook:lemon label "lemon wedge" cookbook:lemon label "lemon zest" cookbook:lemon_mayonnaise name "Lemon Mayonnaise" cookbook:lemon_mayonnaise recipeCategory category:lemon_recipes cookbook:lemon_mayonnaise recipeCategory category:mayonnaise_recipes cookbook:lemon_mayonnaise recipeCategory category:refrigerated_recipes cookbook:lemon_mayonnaise recipeFoodstuff cookbook:cayenne_pepper cookbook:lemon_mayonnaise recipeFoodstuff cookbook:egg_yolk cookbook:lemon_mayonnaise recipeFoodstuff cookbook:lemon cookbook:lemon_mayonnaise recipeFoodstuff cookbook:lemon_juice cookbook:lemon_mayonnaise recipeFoodstuff cookbook:olive_oil cookbook:lemon_mayonnaise recipeFoodstuff cookbook:pepper cookbook:lemon_mayonnaise recipeFoodstuff cookbook:salt cookbook:lemon_mayonnaise recipeIngredient "1/2 cup extra-virgin olive oil, divided" cookbook:lemon_mayonnaise recipeIngredient "1 tsp of cayenne pepper" cookbook:lemon_mayonnaise recipeIngredient "2 tbsp freshly squeezed lemon juice" cookbook:lemon_mayonnaise recipeIngredient "2 tsp finely grated lemon zest" cookbook:lemon_mayonnaise recipeIngredient "3/4 tsp salt" cookbook:lemon_mayonnaise recipeIngredient "3/4 tsp white pepper" cookbook:lemon_mayonnaise recipeIngredient "8 egg yolks" cookbook:lemon_mayonnaise recipeInstructions ["Whisk together all ingredients except for oil in a large bowl. One tablespoon at a time, slowly drizzle in oil while continually whisking. Keep refrigerated for up to 3 weeks in a nonreactive container."] cookbook:lemon_mayonnaise type cookbook:recipes cookbook:lemon_mayonnaise url https://en.wikibooks.org/wiki/Cookbook:Lemon_Mayonnaise cookbook:lemon_meringue_pie difficulty 3 cookbook:lemon_meringue_pie label "''lemon meringue pie''" cookbook:lemon_meringue_pie label "lemon meringue pie" cookbook:lemon_meringue_pie label "other recipe" cookbook:lemon_meringue_pie name "Lemon Meringue Pie" cookbook:lemon_meringue_pie recipeCategory category:baking_recipes cookbook:lemon_meringue_pie recipeCategory category:dessert_recipes cookbook:lemon_meringue_pie recipeCategory category:lemon_recipes cookbook:lemon_meringue_pie recipeCategory category:medium_difficulty_recipes cookbook:lemon_meringue_pie recipeCategory category:pie_recipes cookbook:lemon_meringue_pie recipeCategory category:recipes_with_images cookbook:lemon_meringue_pie recipeCategory category:recipes_with_metric_units cookbook:lemon_meringue_pie recipeCategory category:refrigerated_recipes cookbook:lemon_meringue_pie recipeYield 6-8 cookbook:lemon_meringue_pie totalTime "prep: 45 minutes, baking: ~35 minutes" cookbook:lemon_meringue_pie type cookbook:recipes cookbook:lemon_meringue_pie url https://en.wikibooks.org/wiki/Cookbook:Lemon_Meringue_Pie cookbook:lemon name "Lemon" cookbook:lemon name "Lemon extract" cookbook:lemon name "Lemon rind" cookbook:lemon name "Lemon Rind" cookbook:lemon name "Lemon zest" cookbook:lemon_pepper label "lemon pepper" cookbook:lemon_pepper name "Lemon Pepper" cookbook:lemon_pepper recipeCategory category:herbs_and_spices cookbook:lemon_pepper type cookbook:ingredients cookbook:lemon_pepper url https://en.wikibooks.org/wiki/Cookbook:Lemon_Pepper cookbook:lemon_pickle_2 name "Lemon Pickle 2" cookbook:lemon_pickle_2 recipeCategory category:gluten-free_recipes cookbook:lemon_pickle_2 recipeCategory category:indian_recipes cookbook:lemon_pickle_2 recipeCategory category:lemon_recipes cookbook:lemon_pickle_2 recipeCategory category:recipes_with_images cookbook:lemon_pickle_2 recipeCategory category:vegan_recipes cookbook:lemon_pickle_2 recipeCuisine cookbook:cuisine_of_india cookbook:lemon_pickle_2 recipeCuisine cookbook:vegan_cuisine cookbook:lemon_pickle_2 recipeFoodstuff cookbook:chiles cookbook:lemon_pickle_2 recipeFoodstuff cookbook:fenugreek cookbook:lemon_pickle_2 recipeFoodstuff cookbook:lemon cookbook:lemon_pickle_2 recipeFoodstuff cookbook:mustard cookbook:lemon_pickle_2 recipeFoodstuff cookbook:salt cookbook:lemon_pickle_2 recipeFoodstuff cookbook:star_anise cookbook:lemon_pickle_2 recipeFoodstuff cookbook:sugar cookbook:lemon_pickle_2 recipeFoodstuff cookbook:turmeric cookbook:lemon_pickle_2 recipeIngredient "¼ - ½ cup of sugar" cookbook:lemon_pickle_2 recipeIngredient "½ cup of salt" cookbook:lemon_pickle_2 recipeIngredient "¼ tsp turmeric powder" cookbook:lemon_pickle_2 recipeIngredient "1 - 2 star anise" cookbook:lemon_pickle_2 recipeIngredient "1 tablespoon ground ginger" cookbook:lemon_pickle_2 recipeIngredient "1 tablespoon yellow mustard seed" cookbook:lemon_pickle_2 recipeIngredient "1 tsp fenugreek seed" cookbook:lemon_pickle_2 recipeIngredient "4 small green chilis" cookbook:lemon_pickle_2 recipeIngredient "lemons - 8 small or 4 large" cookbook:lemon_pickle_2 recipeInstructions ["Cut lemons into small pieces, and place in a bowl.","Cover with salt and set aside for at least 4 hours (better 24!)","Chop the chilis finely.","Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis on a high heat, shaking constantly - don't burn them!","Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2-3 minutes until the sugar has dissolved. If there isn't enough juice, add a tablespoon or two of water.","Add the spices and sugar mixture to the bowl of lemons, and mix together well.","Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.","Set aside to mature for 1 month."] cookbook:lemon_pickle_2 recipeNotes "* If you don't have fresh chilis, add some dried chilis or chili powder. The pickle in the photo has three whole dried chilis in it. " cookbook:lemon_pickle_2 type cookbook:recipes cookbook:lemon_pickle_2 url https://en.wikibooks.org/wiki/Cookbook:Lemon_Pickle_2 cookbook:lemon_pickle name "Lemon Pickle" cookbook:lemon_pickle recipeCategory category:fermented_food_recipes cookbook:lemon_pickle recipeCategory category:gluten-free_recipes cookbook:lemon_pickle recipeCategory category:indian_recipes cookbook:lemon_pickle recipeCategory category:lemon_recipes cookbook:lemon_pickle recipeCategory category:recipes_with_images cookbook:lemon_pickle recipeCategory category:vegan_recipes cookbook:lemon_pickle recipeCuisine cookbook:cuisine_of_india cookbook:lemon_pickle recipeCuisine cookbook:vegan_cuisine cookbook:lemon_pickle recipeEquipment cookbook:mortar_and_pestle cookbook:lemon_pickle recipeFoodstuff cookbook:asafoetida cookbook:lemon_pickle recipeFoodstuff cookbook:chili_powder cookbook:lemon_pickle recipeFoodstuff cookbook:fenugreek cookbook:lemon_pickle recipeFoodstuff cookbook:lemon cookbook:lemon_pickle recipeFoodstuff cookbook:lemon_juice cookbook:lemon_pickle recipeFoodstuff cookbook:mustard cookbook:lemon_pickle recipeFoodstuff cookbook:salt cookbook:lemon_pickle recipeFoodstuff cookbook:sugar cookbook:lemon_pickle recipeFoodstuff cookbook:turmeric cookbook:lemon_pickle recipeIngredient "¼ cup of red chili powder" cookbook:lemon_pickle recipeIngredient "½ cup of salt" cookbook:lemon_pickle recipeIngredient "½ cup of sugar" cookbook:lemon_pickle recipeIngredient "¼ tsp asafoetida powder (omit for gluten-free version)" cookbook:lemon_pickle recipeIngredient "1 tsp black mustard seed" cookbook:lemon_pickle recipeIngredient "1 tsp fenugreek seed" cookbook:lemon_pickle recipeIngredient "3 tsp turmeric powder" cookbook:lemon_pickle recipeIngredient "juice of 1 large or 2 small lemons" cookbook:lemon_pickle recipeIngredient "lemons - 12 small or 6 large (thin skins preferred)" cookbook:lemon_pickle recipeInstructions ["Wash the lemons and dry them well, leaving no water on the lemons. Trim off the stalk and any odd bits.","Cut the lemons in to small pieces about 2 cm \/ \u00be inch on each side, and place in a bowl.","Dry-roast the fenugreek, black mustard and asafoetida together in a pan on a medium heat for about 5 minutes. Don't burn them!","Grind the roasted spices in a grinder, or a mortar and pestle.","Add the ground spices, turmeric powder, salt, sugar and chili powder to the bowl and mix together well.","Pack the mixture into a 2 litre (2 quart) jar, or use a couple of smaller jars. Don't fill quite to the top - allow at least 1 cm space."] cookbook:lemon_pickle recipeNotes "* Don't worry about the amount of sugar in the recipe, because it will be fermented away over time. * Asafoetida powder generally has wheat flour added to it, to help it flow well. You can omit this ingredient if you want to make it gluten-free. * [http:\/\/indianfoodrocks.blogspot.com\/2006\/05\/lemon-pickle-without-oil-picture.html Lemon Pickle without cooking], the inspiration for this recipe * [http:\/\/www.bharatviews.in\/lemon-pickle-recipe\/ Making Lemon Pickle Recipes] " cookbook:lemon_pickle type cookbook:recipes cookbook:lemon_pickle url https://en.wikibooks.org/wiki/Cookbook:Lemon_Pickle cookbook:lemon_pie label "lemon pie" cookbook:lemon_poppy_seed_muffins_(glazed) name "Lemon Poppy Seed Muffins (Glazed)" cookbook:lemon_poppy_seed_muffins_(glazed) recipeCategory category:featured_recipes cookbook:lemon_poppy_seed_muffins_(glazed) recipeCategory category:lemon_recipes cookbook:lemon_poppy_seed_muffins_(glazed) recipeCategory category:muffin_recipes cookbook:lemon_poppy_seed_muffins_(glazed) recipeCategory category:poppy_seed_recipes cookbook:lemon_poppy_seed_muffins_(glazed) recipeCategory category:recipes_with_images cookbook:lemon_poppy_seed_muffins_(glazed) recipeCategory category:recipes_with_metric_units cookbook:lemon_poppy_seed_muffins_(glazed) recipeCategory category:vegetarian_recipes cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:baking_powder cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:baking_soda cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:egg cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:flour cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:lemon cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:lemon_juice cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:milk cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:poppy_seed cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:powdered_sugar cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:salt cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:sugar cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:vegetable_oil cookbook:lemon_poppy_seed_muffins_(glazed) recipeFoodstuff cookbook:yogurt cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1/2 cup (120g) confectioners' sugar" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1/2 tsp baking soda" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1/2 tsp salt" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1 3/4 cups (300g) all-purpose flour" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1/3 cup (80ml) milk" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1/4 cup (60g) white sugar" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1/4 cup (60ml) vegetable oil" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1/4 tsp lemon extract" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1/8 cup (30g) slivered almonds" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1 egg" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "1 Tbsp lemon zest" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "2 1/2 tsp baking powder" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "2 1/2 tsp lemon juice" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "2/3 cup (160ml) nonfat lemon yogurt" cookbook:lemon_poppy_seed_muffins_(glazed) recipeIngredient "2 Tbsp poppy seeds" cookbook:lemon_poppy_seed_muffins_(glazed) recipeInstructions ["Preheat the oven to 400 \u00b0F (200 \u00b0C).","Grease with cold butter a 12-cup muffin tin.","Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.","In a separate bowl, mix the milk, oil, lemon yogurt, and egg together.","Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter.","Bake for 16 minutes, or until golden brown.","While muffins are baking, prepare the glaze.","Stir confectioners' sugar with the lemon juice until smooth.","Muffins should be springy to the touch and a toothpick stuck in will come out clean.","Drizzle with glaze.","Let cool on rack for 3 minutes and remove from muffin tin.","Optional - 1\/8 cup (30g) sliced almonds can be added when glazing for artistic flair.","Call 11 pals and enjoy a sunshine muffin."] cookbook:lemon_poppy_seed_muffins_(glazed) type cookbook:recipes cookbook:lemon_poppy_seed_muffins_(glazed) url https://en.wikibooks.org/wiki/Cookbook:Lemon_Poppy_Seed_Muffins_(Glazed) cookbook:lemon_poppy_seed_pancakes difficulty 2 cookbook:lemon_poppy_seed_pancakes label "lemon poppy seed pancakes" cookbook:lemon_poppy_seed_pancakes name "Lemon Poppy Seed Pancakes" cookbook:lemon_poppy_seed_pancakes recipeCategory category:american_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:breakfast_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:camping_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:easy_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:egg_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:inexpensive_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:lemon_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:milk_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:pancake_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:vanilla_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:vegetable_recipes cookbook:lemon_poppy_seed_pancakes recipeCategory category:vegetarian_recipes cookbook:lemon_poppy_seed_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:lemon_poppy_seed_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:lemon_poppy_seed_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:lemon_poppy_seed_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:lemon_poppy_seed_pancakes recipeEquipment cookbook:frying_pan cookbook:lemon_poppy_seed_pancakes recipeEquipment cookbook:griddle cookbook:lemon_poppy_seed_pancakes recipeEquipment cookbook:microwave_oven cookbook:lemon_poppy_seed_pancakes recipeEquipment cookbook:whisk cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:baking_powder cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:baking_soda cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:butter cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:buttermilk cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:egg cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:flour cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:lemon cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:milk cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:poppy_seed cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:salt cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:sugar cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:vanilla cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:water cookbook:lemon_poppy_seed_pancakes recipeFoodstuff cookbook:zest cookbook:lemon_poppy_seed_pancakes recipeIngredient "¾ cup buttermilk" cookbook:lemon_poppy_seed_pancakes recipeIngredient "¼ cup milk" cookbook:lemon_poppy_seed_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:lemon_poppy_seed_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:lemon_poppy_seed_pancakes recipeIngredient "½ teaspoon salt" cookbook:lemon_poppy_seed_pancakes recipeIngredient "1 cup all-purpose bleached flour" cookbook:lemon_poppy_seed_pancakes recipeIngredient "1 large egg" cookbook:lemon_poppy_seed_pancakes recipeIngredient "1 teaspoon finely grated lemon zest" cookbook:lemon_poppy_seed_pancakes recipeIngredient "1 teaspoon poppy seeds" cookbook:lemon_poppy_seed_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:lemon_poppy_seed_pancakes recipeIngredient "2 tablespoons unsalted butter, melted" cookbook:lemon_poppy_seed_pancakes recipeIngredient "2 teaspoons sugar" cookbook:lemon_poppy_seed_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:lemon_poppy_seed_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk lemon zest and poppy seeds into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:lemon_poppy_seed_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:lemon_poppy_seed_pancakes recipeYield 8 4-inch pancakes cookbook:lemon_poppy_seed_pancakes totalTime "prep 10 minutes<br>5 minutes per skillet of pancakes" cookbook:lemon_poppy_seed_pancakes type cookbook:recipes cookbook:lemon_poppy_seed_pancakes url https://en.wikibooks.org/wiki/Cookbook:Lemon_Poppy_Seed_Pancakes cookbook:lemon_rice label "lemon rice" cookbook:lemon_rice name "Lemon Rice" cookbook:lemon_rice recipeCategory category:boiled_recipes cookbook:lemon_rice recipeCategory category:curry_recipes cookbook:lemon_rice recipeCategory category:indian_recipes cookbook:lemon_rice recipeCategory category:lemon_recipes cookbook:lemon_rice recipeCategory category:rice_recipes cookbook:lemon_rice recipeCategory category:side_dish_recipes cookbook:lemon_rice recipeCuisine cookbook:cuisine_of_india cookbook:lemon_rice recipeIngredient "1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)" cookbook:lemon_rice recipeIngredient "1 tsp mustard seeds" cookbook:lemon_rice recipeIngredient "1 tsp turmeric powder" cookbook:lemon_rice recipeIngredient "2 lemons squeezed or 4 tbsp lemon concentrate" cookbook:lemon_rice recipeIngredient "2 tbsp groundnuts (peanuts)" cookbook:lemon_rice recipeIngredient "2 tbsp split-peas" cookbook:lemon_rice recipeIngredient "3-4 dry red chillies" cookbook:lemon_rice recipeIngredient "3/4 tbsp salt" cookbook:lemon_rice recipeIngredient "3 tbsp sesame or gingely oil ("Til" oil in Hindi, "NaLEnnai" in Tamil, sesame oil)" cookbook:lemon_rice recipeIngredient "4-5 curry leaves" cookbook:lemon_rice recipeIngredient "4 cups cooked white rice (add a little oil to the raw rice before cooking it. This gives rice a better texture)" cookbook:lemon_rice recipeInstructions ["Heat the oil in a pan.","Add groundnuts and split-peas, fry until golden brown.","Add mustard seeds, asafoetida, curry leaves and red chillies (broken into pieces). Wait till the mustard seeds sputter.","Mix a little salt, turmeric powder and lemon concentrate.","Let it boil and reduce.","Remove pan from stove, add to the rice and mix well."] cookbook:lemon_rice recipeNotes "*Serve with potato chips or pickle *1 tsp sesame seeds can be roasted and added for more taste * [http:\/\/showmethecurry.com\/2007\/10\/29\/lemon-rice\/ How to make Lemon Rice - video demonstration] " cookbook:lemon_rice type cookbook:recipes cookbook:lemon_rice url https://en.wikibooks.org/wiki/Cookbook:Lemon_Rice cookbook:lemon_rosemary_pork_tenderloin difficulty 1 cookbook:lemon_rosemary_pork_tenderloin name "Lemon Rosemary Pork Tenderloin" cookbook:lemon_rosemary_pork_tenderloin recipeCategory category:lemon_recipes cookbook:lemon_rosemary_pork_tenderloin recipeCategory category:main_course_recipes cookbook:lemon_rosemary_pork_tenderloin recipeCategory category:meat_recipes cookbook:lemon_rosemary_pork_tenderloin recipeCategory category:pork_recipes cookbook:lemon_rosemary_pork_tenderloin recipeCategory category:roasted_recipes cookbook:lemon_rosemary_pork_tenderloin recipeCategory category:rosemary_recipes cookbook:lemon_rosemary_pork_tenderloin recipeCategory category:southern_u.s._recipes cookbook:lemon_rosemary_pork_tenderloin recipeCategory category:very_easy_recipes cookbook:lemon_rosemary_pork_tenderloin recipeCookingTechnique cookbook:baking cookbook:lemon_rosemary_pork_tenderloin recipeCookingTechnique cookbook:chopping cookbook:lemon_rosemary_pork_tenderloin recipeCuisine cookbook:louisiana_creole_cuisine cookbook:lemon_rosemary_pork_tenderloin recipeCuisine cookbook:southern_cuisine cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:canola_oil cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:garlic cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:lemon cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:lemon_juice cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:olive_oil cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:onion cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:pepper cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:rosemary cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:salt cookbook:lemon_rosemary_pork_tenderloin recipeFoodstuff cookbook:thyme cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "½ teaspoon pepper" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "½ teaspoon salt" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "1 garlic clove, minced" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "1 medium onion, finely chopped" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "1 Tablespoon lemon juice" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "1 teaspoon grated lemon peel" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "1 teaspoon minced fresh rosemary" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "1 teaspoon minced fresh thyme" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "2 pork tenderloins (1 pound (450g) each)" cookbook:lemon_rosemary_pork_tenderloin recipeIngredient "2 Tablespoon olive or canola oil" cookbook:lemon_rosemary_pork_tenderloin recipeInstructions ["Combine the first nine ingredients.","Rub over tenderloins. Allow to marinate, refrigerated, for as long as you want, or just proceed to immediately ...","Place on a rack in a shallow roasting pan.","Bake uncovered at 400\u00b0F (205C) or until a meat thermometer reads 160\u00b0F (70C).","Cover with foil and let stand 10 minutes before slicing."] cookbook:lemon_rosemary_pork_tenderloin recipeYield 8 servings cookbook:lemon_rosemary_pork_tenderloin totalTime "about an hour" cookbook:lemon_rosemary_pork_tenderloin type cookbook:recipes cookbook:lemon_rosemary_pork_tenderloin url https://en.wikibooks.org/wiki/Cookbook:Lemon_Rosemary_Pork_Tenderloin cookbook:lemon_sharbat label "lemon sharbat" cookbook:lemon_sharbat name "Lemon Sharbat" cookbook:lemon_sharbat recipeCategory category:beverage_recipes cookbook:lemon_sharbat recipeCategory category:lemon_recipes cookbook:lemon_sharbat recipeFoodstuff cookbook:black_salt cookbook:lemon_sharbat recipeFoodstuff cookbook:lemon_juice cookbook:lemon_sharbat recipeFoodstuff cookbook:pepper cookbook:lemon_sharbat recipeFoodstuff cookbook:salt cookbook:lemon_sharbat recipeFoodstuff cookbook:sugar cookbook:lemon_sharbat recipeFoodstuff cookbook:water cookbook:lemon_sharbat recipeIngredient "1 cup water" cookbook:lemon_sharbat recipeIngredient "1 pinch salt" cookbook:lemon_sharbat recipeIngredient "1 teaspoon sugar" cookbook:lemon_sharbat recipeIngredient "3 tablespoons fresh lemon juice" cookbook:lemon_sharbat recipeIngredient "black pepper and black salt for taste" cookbook:lemon_sharbat recipeInstructions ["Mix lemon juice in water.","Add sugar and a pinch of salt.","Add black pepper powder and pinch of black salt for taste.","Stir it well. Add some ice cubes while serving."] cookbook:lemon_sharbat type cookbook:recipes cookbook:lemon_sharbat url https://en.wikibooks.org/wiki/Cookbook:Lemon_Sharbat cookbook:lemon_sponge difficulty 3 cookbook:lemon_sponge label "lemon sponge" cookbook:lemon_sponge name "Lemon Sponge" cookbook:lemon_sponge recipeCategory category:american_dessert_recipes cookbook:lemon_sponge recipeCategory category:baking_recipes cookbook:lemon_sponge recipeCategory category:cake_recipes cookbook:lemon_sponge recipeCategory category:inexpensive_recipes cookbook:lemon_sponge recipeCategory category:medium_difficulty_recipes cookbook:lemon_sponge recipeCategory category:vegetarian_recipes cookbook:lemon_sponge recipeCookingTechnique cookbook:beat cookbook:lemon_sponge recipeFoodstuff cookbook:butter cookbook:lemon_sponge recipeFoodstuff cookbook:egg cookbook:lemon_sponge recipeFoodstuff cookbook:egg_white cookbook:lemon_sponge recipeFoodstuff cookbook:flour cookbook:lemon_sponge recipeFoodstuff cookbook:lemon cookbook:lemon_sponge recipeFoodstuff cookbook:milk cookbook:lemon_sponge recipeFoodstuff cookbook:salt cookbook:lemon_sponge recipeFoodstuff cookbook:sugar cookbook:lemon_sponge recipeFoodstuff cookbook:zest cookbook:lemon_sponge recipeIngredient "1 cup milk" cookbook:lemon_sponge recipeIngredient "1 cup sugar" cookbook:lemon_sponge recipeIngredient "1 Tablespoon butter" cookbook:lemon_sponge recipeIngredient "2 eggs, separated" cookbook:lemon_sponge recipeIngredient "3 Tablespoons flour" cookbook:lemon_sponge recipeIngredient "juice and zest of 1 lemon" cookbook:lemon_sponge recipeIngredient "pinch of salt" cookbook:lemon_sponge recipeInstructions ["Slightly beat egg yolks.","Mix the sugar and flour together and add the lemon juice and zest, yolks, butter and salt.","Stir in the milk and mix well.","Beat the egg whites until stiff and fold into the first mixture.","Pour into custard cups (or ramekins).","Set the cups in a pan of hot water and bake at 350\u00b0F for about 40 minutes."] cookbook:lemon_sponge recipeNotes "* The sponge may also be baked in a pie shell. " cookbook:lemon_sponge recipeYield 4 cookbook:lemon_sponge totalTime "1 hour" cookbook:lemon_sponge type cookbook:recipes cookbook:lemon_sponge url https://en.wikibooks.org/wiki/Cookbook:Lemon_Sponge cookbook:lemon_squares difficulty 2 cookbook:lemon_squares label "lemon squares" cookbook:lemon_squares name "Lemon Squares" cookbook:lemon_squares recipeCategory category:baking_recipes cookbook:lemon_squares recipeCategory category:cookie_recipes cookbook:lemon_squares recipeCategory category:dessert_recipes cookbook:lemon_squares recipeCategory category:easy_recipes cookbook:lemon_squares recipeCategory category:lemon_recipes cookbook:lemon_squares recipeCategory category:recipes_with_metric_units cookbook:lemon_squares recipeCategory category:recipes_without_servings cookbook:lemon_squares totalTime "55 - 60 minutes" cookbook:lemon_squares type cookbook:recipes cookbook:lemon_squares url https://en.wikibooks.org/wiki/Cookbook:Lemon_Squares cookbook:lemon type cookbook:fruits cookbook:lemon type cookbook:ingredients cookbook:lemon url https://en.wikibooks.org/wiki/Cookbook:Lemon cookbook:lemon url https://en.wikibooks.org/wiki/Cookbook:Lemon_extract cookbook:lemon url https://en.wikibooks.org/wiki/Cookbook:Lemon_rind cookbook:lemon url https://en.wikibooks.org/wiki/Cookbook:Lemon_Rind cookbook:lemon url https://en.wikibooks.org/wiki/Cookbook:Lemon_zest cookbook:lentil_and_sausage_stew label "linsen eintopf" cookbook:lentil_and_sausage_stew name "Lentil and Sausage Stew" cookbook:lentil_and_sausage_stew name "Linsen und Spätzle" cookbook:lentil_and_sausage_stew recipeCategory category:german_recipes cookbook:lentil_and_sausage_stew recipeCategory category:lentil_recipes cookbook:lentil_and_sausage_stew recipeCategory category:sausage_recipes cookbook:lentil_and_sausage_stew recipeCategory category:stew_recipes cookbook:lentil_and_sausage_stew recipeCategory category:vinegar_recipes cookbook:lentil_and_sausage_stew recipeCookingTechnique cookbook:scalding cookbook:lentil_and_sausage_stew recipeCookingTechnique cookbook:smoking cookbook:lentil_and_sausage_stew recipeCuisine cookbook:cuisine_of_germany cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:bay_leaf cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:butter cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:carrot cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:flour cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:garlic cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:honey cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:lentil cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:onion cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:pepper cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:pork cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:potato cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:salt cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:sausage cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:vinegar cookbook:lentil_and_sausage_stew recipeFoodstuff cookbook:water cookbook:lentil_and_sausage_stew recipeIngredient "½ litre water" cookbook:lentil_and_sausage_stew recipeIngredient "1 carrot" cookbook:lentil_and_sausage_stew recipeIngredient "1 large piece of smoked pork belly" cookbook:lentil_and_sausage_stew recipeIngredient "1 litre of water for the lentils" cookbook:lentil_and_sausage_stew recipeIngredient "1 onion" cookbook:lentil_and_sausage_stew recipeIngredient "1 Tablespoon tomato paste" cookbook:lentil_and_sausage_stew recipeIngredient "1 teaspoon honey" cookbook:lentil_and_sausage_stew recipeIngredient "2-3 potatoes" cookbook:lentil_and_sausage_stew recipeIngredient "250 grams brown lentils" cookbook:lentil_and_sausage_stew recipeIngredient "2 cloves of garlic" cookbook:lentil_and_sausage_stew recipeIngredient "2 pairs of scalded sausage" cookbook:lentil_and_sausage_stew recipeIngredient "2 Tablespoons red wine vinegar" cookbook:lentil_and_sausage_stew recipeIngredient "40 g butter" cookbook:lentil_and_sausage_stew recipeIngredient "40 g flour" cookbook:lentil_and_sausage_stew recipeIngredient "about 1 teaspoon salt" cookbook:lentil_and_sausage_stew recipeIngredient ": it's needed to make the sauce, so don't use more water." cookbook:lentil_and_sausage_stew recipeIngredient "one or more bay (laurel) leaves" cookbook:lentil_and_sausage_stew recipeIngredient "pepper" cookbook:lentil_and_sausage_stew type cookbook:recipes cookbook:lentil_and_sausage_stew url https://en.wikibooks.org/wiki/Cookbook:Lentil_and_Sausage_Stew cookbook:lentil_and_sausage_stew url https://en.wikibooks.org/wiki/Cookbook:Linsen_und_Spätzle cookbook:lentil_burger name "Lentil Burger" cookbook:lentil_burger recipeCategory category:lentil_recipes cookbook:lentil_burger recipeCategory category:recipes_from_foodista cookbook:lentil_burger recipeCategory category:recipes_with_images cookbook:lentil_burger recipeCategory category:vegetarian_recipes cookbook:lentil_burger recipeIngredient "¼ - 1 cup plain or Italian bread crumbs" cookbook:lentil_burger recipeIngredient "1½ cups dried lentils" cookbook:lentil_burger recipeIngredient "1-2 Tbs Worcestershire sauce" cookbook:lentil_burger recipeIngredient "1 medium to large carrot finely diced" cookbook:lentil_burger recipeIngredient "1 stalk celery finely diced" cookbook:lentil_burger recipeIngredient "1 Tbs butter" cookbook:lentil_burger recipeIngredient "1 Tbs garlic salt" cookbook:lentil_burger recipeIngredient "1 tsp Olive oil" cookbook:lentil_burger recipeIngredient "2 Tbs minced onion" cookbook:lentil_burger recipeIngredient "2 whole eggs" cookbook:lentil_burger recipeIngredient "3-4 cups water or vegetable stock" cookbook:lentil_burger recipeIngredient "4 Tbs dried parsley" cookbook:lentil_burger recipeIngredient "Salt and pepper to taste" cookbook:lentil_burger recipeInstructions ["In a large sauce pan, place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches (check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).","Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.","Place the cooked lentils into a fine sieve and allow to drain and cool.","Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.","Just before the carrot and celery are done add the dried onion and parsley.","Place the drained and cooled lentils in a large bowl add the carrot mixture and mash all with a potato masher. Don't over mash, it is fine to leave some of the lentils whole.","Taste at this point and adjust seasoning if necessary.","Add the eggs and about \u00bc cup of bread crumbs and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist not wet mixture.","Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least an hour.","To cook it is best to use either a large saute pan or a griddle on the BBQ, these burgers don't do well on BBQ grates. Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside, Depending on the thickness of the burgers anywhere from 3-7 minutes per side.","To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless."] cookbook:lentil_burger type cookbook:recipes cookbook:lentil_burger url https://en.wikibooks.org/wiki/Cookbook:Lentil_Burger cookbook:lentil label "brown lentils" cookbook:lentil label "lentil" cookbook:lentil label "lentils" cookbook:lentil label "masoor dal" cookbook:lentil label "red lentil" cookbook:lentil label "red lentils" cookbook:lentil label "red split lentils" cookbook:lentil name "Lentil" cookbook:lentil,_potato,_and_tomato_curry name "Lentil, Potato, and Tomato Curry" cookbook:lentil,_potato,_and_tomato_curry name "Lentil Potato Stew (Vegan)" cookbook:lentil,_potato,_and_tomato_curry recipeCategory category:boiled_recipes cookbook:lentil,_potato,_and_tomato_curry recipeCategory category:curry_recipes cookbook:lentil,_potato,_and_tomato_curry recipeCategory category:indian_recipes cookbook:lentil,_potato,_and_tomato_curry recipeCategory category:lentil_recipes cookbook:lentil,_potato,_and_tomato_curry recipeCategory category:potato_recipes cookbook:lentil,_potato,_and_tomato_curry recipeCategory category:stew_recipes cookbook:lentil,_potato,_and_tomato_curry recipeCategory category:tomato_recipes cookbook:lentil,_potato,_and_tomato_curry recipeCuisine cookbook:cuisine_of_india cookbook:lentil,_potato,_and_tomato_curry recipeFoodstuff cookbook:bay_leaf cookbook:lentil,_potato,_and_tomato_curry recipeFoodstuff cookbook:cayenne_pepper cookbook:lentil,_potato,_and_tomato_curry recipeFoodstuff cookbook:garam_masala cookbook:lentil,_potato,_and_tomato_curry recipeFoodstuff cookbook:lentil cookbook:lentil,_potato,_and_tomato_curry recipeFoodstuff cookbook:turmeric cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "1/2 teaspoon cayenne pepper" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "1 bay leaf" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "1 cup red split lentils" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "1 Tablespoon margarine" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "1 Tablespoon olive oil" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "1 teaspoon honey or sugar" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "1 teaspoon salt" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "1 teaspoon turmeric" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "28 ounces can diced tomatoes" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "2 large potatoes, cut into 1/2 inch cubes" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "2 teaspoons garam masala" cookbook:lentil,_potato,_and_tomato_curry recipeIngredient "4 cups Water" cookbook:lentil,_potato,_and_tomato_curry recipeInstructions ["In a large pot, combine and cook water, lentils, salt and bay leaf.","In a large frying pan, combine cubed potatoes, turmeric, cayenne pepper and olive oil and fry for 5-10 minutes.","Add to the pot with the lentils, and then combine all ingredients and cook until the potatoes are soft and tender. Remove bay leaf before serving."] cookbook:lentil,_potato,_and_tomato_curry type cookbook:recipes cookbook:lentil,_potato,_and_tomato_curry url https://en.wikibooks.org/wiki/Cookbook:Lentil,_Potato,_and_Tomato_Curry cookbook:lentil,_potato,_and_tomato_curry url https://en.wikibooks.org/wiki/Cookbook:Lentil_Potato_Stew_(Vegan) cookbook:lentil_rice_loaf label "lentil rice loaf" cookbook:lentil_rice_loaf name "Lentil Rice Loaf" cookbook:lentil_rice_loaf recipeCategory category:baked_recipes cookbook:lentil_rice_loaf recipeCategory category:boiled_recipes cookbook:lentil_rice_loaf recipeCategory category:lentil_recipes cookbook:lentil_rice_loaf recipeCategory category:main_course_recipes cookbook:lentil_rice_loaf recipeCategory category:rice_recipes cookbook:lentil_rice_loaf recipeCategory category:vegetarian_recipes cookbook:lentil_rice_loaf recipeFoodstuff cookbook:bay_leaf cookbook:lentil_rice_loaf recipeFoodstuff cookbook:bread_crumb cookbook:lentil_rice_loaf recipeFoodstuff cookbook:egg cookbook:lentil_rice_loaf recipeFoodstuff cookbook:lentil cookbook:lentil_rice_loaf recipeFoodstuff cookbook:olive_oil cookbook:lentil_rice_loaf recipeFoodstuff cookbook:onion cookbook:lentil_rice_loaf recipeFoodstuff cookbook:rice cookbook:lentil_rice_loaf recipeFoodstuff cookbook:stock cookbook:lentil_rice_loaf recipeIngredient "1 bay leaf" cookbook:lentil_rice_loaf recipeIngredient "1 beaten egg" cookbook:lentil_rice_loaf recipeIngredient "1 Tablespoon olive oil" cookbook:lentil_rice_loaf recipeIngredient "2&frac12; cups vegetable stock" cookbook:lentil_rice_loaf recipeIngredient "2 Tablespoon (approx.) seasoned bread crumbs" cookbook:lentil_rice_loaf recipeIngredient "&frac12; cup brown rice (not all will be used)" cookbook:lentil_rice_loaf recipeIngredient "&frac12; cup lentils" cookbook:lentil_rice_loaf recipeIngredient "&frac12; finely chopped onion" cookbook:lentil_rice_loaf type cookbook:recipes cookbook:lentil_rice_loaf url https://en.wikibooks.org/wiki/Cookbook:Lentil_Rice_Loaf cookbook:lentils_and_rice_(mjeddrah) label "mjeddrah" cookbook:lentils_and_rice_(mjeddrah) name "Lentils and Rice (Mjeddrah)" cookbook:lentils_and_rice_(mjeddrah) name "Mjeddrah" cookbook:lentils_and_rice_(mjeddrah) recipeCategory category:gluten-free_recipes cookbook:lentils_and_rice_(mjeddrah) recipeCategory category:lebanese_recipes cookbook:lentils_and_rice_(mjeddrah) recipeCategory category:lentil_recipes cookbook:lentils_and_rice_(mjeddrah) recipeCategory category:rice_recipes cookbook:lentils_and_rice_(mjeddrah) recipeCategory category:vegan_recipes cookbook:lentils_and_rice_(mjeddrah) recipeCookingTechnique cookbook:sautéing cookbook:lentils_and_rice_(mjeddrah) recipeCuisine cookbook:cuisine_of_lebanon cookbook:lentils_and_rice_(mjeddrah) recipeCuisine cookbook:vegan_cuisine cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:cumin cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:lentil cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:olive_oil cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:onion cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:parmesan_cheese cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:pepper cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:rice cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:salt cookbook:lentils_and_rice_(mjeddrah) recipeFoodstuff cookbook:yogurt cookbook:lentils_and_rice_(mjeddrah) recipeIngredient "½ cup brown lentils, soaked an hour or more" cookbook:lentils_and_rice_(mjeddrah) recipeIngredient "½ cup long grain brown rice, rinsed" cookbook:lentils_and_rice_(mjeddrah) recipeIngredient "½ cup onion, sliced" cookbook:lentils_and_rice_(mjeddrah) recipeIngredient "½ teaspoon whole or ground cumin" cookbook:lentils_and_rice_(mjeddrah) recipeIngredient "2 tablespoons olive oil" cookbook:lentils_and_rice_(mjeddrah) recipeIngredient "3 cups water" cookbook:lentils_and_rice_(mjeddrah) recipeIngredient "salt and pepper to taste" cookbook:lentils_and_rice_(mjeddrah) recipeInstructions ["Pick over the lentils to remove any stones.","Saut\u00e9 the onion and any other vegetables in the olive oil for a minute or two. Optionally, saut\u00e9 the rice for a short time but do not let it burn.","Add the water and other ingredients, bring to a boil, and simmer, covered, for 40 minutes to an hour. You will have to check it occasionally and add water - the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.","A little Parmesan cheese is tasty sprinkled on as a garnish.","Saut\u00e9 some chopped onion and garlic quickly in oil until it browns (a slight burning is good), then stir it into some natural yogurt and use as a garnish."] cookbook:lentils_and_rice_(mjeddrah) type cookbook:recipes cookbook:lentils_and_rice_(mjeddrah) url https://en.wikibooks.org/wiki/Cookbook:Lentils_and_Rice_(Mjeddrah) cookbook:lentils_and_rice_(mjeddrah) url https://en.wikibooks.org/wiki/Cookbook:Mjeddrah cookbook:lentil_soup label "lentil soup" cookbook:lentil_soup name "Lentil soup" cookbook:lentil_soup name "Lentil Soup" cookbook:lentil_soup recipeCategory category:boiled_recipes cookbook:lentil_soup recipeCategory category:lentil_recipes cookbook:lentil_soup recipeCategory category:soup_recipes cookbook:lentil_soup recipeCategory category:vegan_recipes cookbook:lentil_soup recipeCuisine cookbook:vegan_cuisine cookbook:lentil_soup recipeFoodstuff cookbook:bay_leaf cookbook:lentil_soup recipeFoodstuff cookbook:carrot cookbook:lentil_soup recipeFoodstuff cookbook:garlic cookbook:lentil_soup recipeFoodstuff cookbook:lentil cookbook:lentil_soup recipeFoodstuff cookbook:olive_oil cookbook:lentil_soup recipeFoodstuff cookbook:onion cookbook:lentil_soup recipeFoodstuff cookbook:stock cookbook:lentil_soup recipeIngredient "1/2 lb dry red lentils" cookbook:lentil_soup recipeIngredient "1 bay leaf" cookbook:lentil_soup recipeIngredient "1 onion, diced" cookbook:lentil_soup recipeIngredient "1 or 2 Tablespoons olive oil" cookbook:lentil_soup recipeIngredient "2 carrots, diced" cookbook:lentil_soup recipeIngredient "2 cloves garlic, minced" cookbook:lentil_soup recipeIngredient "6 cups water or stock" cookbook:lentil_soup recipeInstructions ["Pick over the lentils and remove any stones etc. if needed Rinse well.","Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a few minutes, until the vegetables have started to soften, then add the garlic.","Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20-30 minutes, until lentils are softened."] cookbook:lentil_soup type cookbook:recipes cookbook:lentil_soup url https://en.wikibooks.org/wiki/Cookbook:Lentil_soup cookbook:lentil_soup url https://en.wikibooks.org/wiki/Cookbook:Lentil_Soup cookbook:lentil type cookbook:ingredients cookbook:lentil type cookbook:vegetable cookbook:lentil url https://en.wikibooks.org/wiki/Cookbook:Lentil cookbook:leong's_cashew_chicken label "leong's cashew chicken" cookbook:leong's_cashew_chicken name "Leong's Cashew Chicken" cookbook:leong's_cashew_chicken recipeCategory category:cashew_recipes cookbook:leong\'s_cashew_chicken recipeCategory category:cashew_recipes cookbook:leong's_cashew_chicken recipeCategory category:chicken_recipes cookbook:leong\'s_cashew_chicken recipeCategory category:chicken_recipes cookbook:leong's_cashew_chicken recipeCategory category:deep_fried_recipes cookbook:leong's_cashew_chicken recipeCategory category:midwestern_u.s._recipes cookbook:leong\'s_cashew_chicken recipeCategory category:midwestern_u.s._recipes cookbook:leong's_cashew_chicken recipeCategory category:sauce_recipes cookbook:leong's_cashew_chicken recipeCuisine cookbook:midwestern_cuisine cookbook:leong\'s_cashew_chicken recipeCuisine cookbook:midwestern_cuisine cookbook:leong's_cashew_chicken recipeIngredient "1 can chicken broth" cookbook:leong's_cashew_chicken recipeIngredient "1 c flour" cookbook:leong's_cashew_chicken recipeIngredient "1 c milk" cookbook:leong's_cashew_chicken recipeIngredient "1 Tbsp cornstarch" cookbook:leong's_cashew_chicken recipeIngredient "2 medium chicken breasts" cookbook:leong's_cashew_chicken recipeIngredient "2 Tbsp cold water" cookbook:leong's_cashew_chicken recipeIngredient "2 Tbsp oyster sauce" cookbook:leong's_cashew_chicken recipeIngredient "2 Tbsp soy sauce" cookbook:leong's_cashew_chicken recipeIngredient "3 eggs" cookbook:leong's_cashew_chicken recipeIngredient "cashews" cookbook:leong's_cashew_chicken recipeIngredient "green onions" cookbook:leong's_cashew_chicken recipeIngredient "salt (to taste)" cookbook:leong's_cashew_chicken recipeInstructions ["Debone and cut chicken breasts into bite-sized pieces.","Beat eggs and mix with milk.","Dip breasts into egg\/milk combination, then into flour (add a dash of salt) and deep fry.","For the sauce, pour one can chicken broth in a saucepan and heat on low to medium heat.","Make a cornstarch slurry with the cornstarch and cold water. Set aside.","Add 2 tablespoons each oyster sauce and soy sauce to the broth to taste. Continue heating the sauce.","Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency."] cookbook:leong's_cashew_chicken type cookbook:recipes cookbook:leong\'s_cashew_chicken type cookbook:recipes cookbook:leong's_cashew_chicken url https://en.wikibooks.org/wiki/Cookbook:Leong's_Cashew_Chicken cookbook:le_tourin difficulty 2 cookbook:le_tourin label "le tourin" cookbook:le_tourin name "Le Tourin" cookbook:le_tourin name "Tourin" cookbook:le_tourin recipeCategory category:boiled_recipes cookbook:le_tourin recipeCategory category:easy_recipes cookbook:le_tourin recipeCategory category:french_recipes cookbook:le_tourin recipeCategory category:garlic_recipes cookbook:le_tourin recipeCategory category:soup_recipes cookbook:le_tourin recipeCategory category:vegetarian_recipes cookbook:le_tourin recipeCookingTechnique cookbook:browning cookbook:le_tourin recipeCookingTechnique cookbook:chopping cookbook:le_tourin recipeCuisine cookbook:cuisine_of_france cookbook:le_tourin recipeEquipment cookbook:frying_pan cookbook:le_tourin recipeEquipment cookbook:whisk cookbook:le_tourin recipeFoodstuff cookbook:egg cookbook:le_tourin recipeFoodstuff cookbook:flour cookbook:le_tourin recipeFoodstuff cookbook:garlic cookbook:le_tourin recipeFoodstuff cookbook:olive_oil cookbook:le_tourin recipeFoodstuff cookbook:pepper cookbook:le_tourin recipeFoodstuff cookbook:salt cookbook:le_tourin recipeFoodstuff cookbook:vinegar cookbook:le_tourin recipeIngredient "10-12 cloves of garlic, chopped" cookbook:le_tourin recipeIngredient "1 egg, separated" cookbook:le_tourin recipeIngredient "1 tablespoon flour" cookbook:le_tourin recipeIngredient "1 tablespoon olive oil" cookbook:le_tourin recipeIngredient "1 teaspoon vinegar" cookbook:le_tourin recipeIngredient "pepper to taste" cookbook:le_tourin recipeIngredient "salt to taste" cookbook:le_tourin recipeIngredient "water &mdash; 4 cups (adjust amount as needed - use distilled, filtered or reverse osmosis water)" cookbook:le_tourin recipeInstructions ["In a frying pan, brown the chopped garlic (or optionally, an equal mixture of chopped onions and garlic) in the olive oil.","Add the flour.","Mix well, then cook for a moment.","Add some boiling salted water, and cook for 10 minutes.","In a separate dish, mix:","*egg yolk","*pepper","*vinegar","Add the egg white to the soup, first tempering in a separate bowl with a whisk, so that no large pieces of egg white form.","Cook another 5 minutes. Remove from heat and add the egg yolk mixture, again tempering to avoid coagulation.","Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot. Bon app\u00e9tit."] cookbook:le_tourin recipeYield 2 cookbook:le_tourin totalTime "30 minutes" cookbook:le_tourin type cookbook:recipes cookbook:le_tourin url https://en.wikibooks.org/wiki/Cookbook:Le_Tourin cookbook:le_tourin url https://en.wikibooks.org/wiki/Cookbook:Tourin cookbook:lettuce label "green leaf lettuce" cookbook:lettuce label "lettuce" cookbook:lettuce label "lettuce leaves" cookbook:lettuce label "romaine (cos) lettuce" cookbook:lettuce name "Lettuce" cookbook:lettuce_soup label "lettuce soup" cookbook:lettuce_soup name "Lettuce Soup" cookbook:lettuce_soup recipeCategory category:soup_recipes cookbook:lettuce_soup recipeFoodstuff cookbook:carrot cookbook:lettuce_soup recipeFoodstuff cookbook:celery cookbook:lettuce_soup recipeFoodstuff cookbook:cheese cookbook:lettuce_soup recipeFoodstuff cookbook:chervil cookbook:lettuce_soup recipeFoodstuff cookbook:endive cookbook:lettuce_soup recipeFoodstuff cookbook:lettuce cookbook:lettuce_soup recipeFoodstuff cookbook:onion cookbook:lettuce_soup recipeFoodstuff cookbook:stock cookbook:lettuce_soup recipeIngredient "1 bunch of endive, washed and cut up" cookbook:lettuce_soup recipeIngredient "1 carrot, washed and cut up" cookbook:lettuce_soup recipeIngredient "1 head of lettuce, washed and cut up" cookbook:lettuce_soup recipeIngredient "1 onion, peeled and cut up" cookbook:lettuce_soup recipeIngredient "1 small bunch of chervil, washed and cut up" cookbook:lettuce_soup recipeIngredient "1 stick of celery,washed and cut up" cookbook:lettuce_soup recipeIngredient "2 bunches of sorrel, washed and cut up" cookbook:lettuce_soup recipeIngredient "Parmesan cheese, grated" cookbook:lettuce_soup recipeIngredient "Sliced French roll, toasted" cookbook:lettuce_soup recipeIngredient "stock" cookbook:lettuce_soup recipeInstructions ["Boil everything except for the French roll and the cheese in very good stock for an hour.","Put some slices of toasted French roll into a bowl and pour the soup over them.","Serve with grated Parmesan."] cookbook:lettuce_soup type cookbook:recipes cookbook:lettuce_soup url https://en.wikibooks.org/wiki/Cookbook:Lettuce_Soup cookbook:lettuce type cookbook:ingredients cookbook:lettuce type cookbook:vegetable cookbook:lettuce url https://en.wikibooks.org/wiki/Cookbook:Lettuce cookbook:liaoning_cuisine label "liaoning cuisine" cookbook:light_fluffy_pancakes difficulty 2 cookbook:light_fluffy_pancakes name "Light Fluffy Pancakes" cookbook:light_fluffy_pancakes recipeCategory category:american_recipes cookbook:light_fluffy_pancakes recipeCategory category:breakfast_recipes cookbook:light_fluffy_pancakes recipeCategory category:easy_recipes cookbook:light_fluffy_pancakes recipeCategory category:inexpensive_recipes cookbook:light_fluffy_pancakes recipeCategory category:pancake_recipes cookbook:light_fluffy_pancakes recipeCategory category:pan_fried_recipes cookbook:light_fluffy_pancakes recipeCategory category:vegetarian_recipes cookbook:light_fluffy_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:light_fluffy_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:light_fluffy_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:light_fluffy_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:light_fluffy_pancakes recipeEquipment cookbook:frying_pan cookbook:light_fluffy_pancakes recipeEquipment cookbook:griddle cookbook:light_fluffy_pancakes recipeEquipment cookbook:microwave_oven cookbook:light_fluffy_pancakes recipeEquipment cookbook:whisk cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:baking_powder cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:baking_soda cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:butter cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:buttermilk cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:egg cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:flour cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:milk cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:salt cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:sugar cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:vanilla cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:light_fluffy_pancakes recipeFoodstuff cookbook:water cookbook:light_fluffy_pancakes recipeIngredient "¾ cup buttermilk" cookbook:light_fluffy_pancakes recipeIngredient "¼ cup milk" cookbook:light_fluffy_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:light_fluffy_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:light_fluffy_pancakes recipeIngredient "½ teaspoon salt" cookbook:light_fluffy_pancakes recipeIngredient "1 cup all-purpose bleached flour" cookbook:light_fluffy_pancakes recipeIngredient "1 large egg" cookbook:light_fluffy_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:light_fluffy_pancakes recipeIngredient "2 tablespoon unsalted butter, melted" cookbook:light_fluffy_pancakes recipeIngredient "2 teaspoons sugar" cookbook:light_fluffy_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:light_fluffy_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:light_fluffy_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble an octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:light_fluffy_pancakes recipeYield 8 4-inch pancakes cookbook:light_fluffy_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:light_fluffy_pancakes type cookbook:recipes cookbook:light_fluffy_pancakes url https://en.wikibooks.org/wiki/Cookbook:Light_Fluffy_Pancakes cookbook:lights label "lights" cookbook:lima_bean label "butter beans" cookbook:lima_bean label "lima bean" cookbook:lima_bean label "lima beans" cookbook:lima_bean label "pallares" cookbook:lima_bean name "Butter Bean" cookbook:lima_bean name "Lima bean" cookbook:lima_bean name "Lima Bean" cookbook:lima_bean recipeCategory category:featured_ingredients cookbook:lima_bean type cookbook:featured_ingredients cookbook:lima_bean type cookbook:ingredients cookbook:lima_bean type cookbook:vegetable cookbook:lima_bean url https://en.wikibooks.org/wiki/Cookbook:Butter_Bean cookbook:lima_bean url https://en.wikibooks.org/wiki/Cookbook:Lima_bean cookbook:lima_bean url https://en.wikibooks.org/wiki/Cookbook:Lima_Bean cookbook:lime_and_mascarpone_cheesecake difficulty 2 cookbook:lime_and_mascarpone_cheesecake name "Lime and Mascarpone Cheesecake" cookbook:lime_and_mascarpone_cheesecake recipeCategory category:cheesecake_recipes cookbook:lime_and_mascarpone_cheesecake recipeCategory category:easy_recipes cookbook:lime_and_mascarpone_cheesecake recipeCategory category:lime_recipes cookbook:lime_and_mascarpone_cheesecake recipeCategory category:recipes_with_metric_units cookbook:lime_and_mascarpone_cheesecake recipeCategory category:refrigerated_recipes cookbook:lime_and_mascarpone_cheesecake recipeFoodstuff cookbook:butter cookbook:lime_and_mascarpone_cheesecake recipeFoodstuff cookbook:lime cookbook:lime_and_mascarpone_cheesecake recipeFoodstuff cookbook:mascarpone_cheese cookbook:lime_and_mascarpone_cheesecake recipeFoodstuff cookbook:zest cookbook:lime_and_mascarpone_cheesecake recipeIngredient "200 g ginger nut biscuits, crushed or ground in a food processor" cookbook:lime_and_mascarpone_cheesecake recipeIngredient "4 limes (preferably unwaxed)" cookbook:lime_and_mascarpone_cheesecake recipeIngredient "500 g mascarpone cheese (or plain cream cheese)" cookbook:lime_and_mascarpone_cheesecake recipeIngredient "50 g butter" cookbook:lime_and_mascarpone_cheesecake recipeIngredient "a little icing sugar" cookbook:lime_and_mascarpone_cheesecake recipeInstructions ["Melt the butter in a saucepan and add the biscuit crumbs. Press firmly into a 20cm diameter loose-bottomed dish and put aside.","Put the mascarpone in a bowl and beat until firm.","Add the juice of three limes and the grated or zested rind of all four into the cheese.","Stir, adding a little icing sugar if the mixture seems too sloppy.","Spread the cheese mixture over the biscuit base and chill for an hour or so before serving."] cookbook:lime_and_mascarpone_cheesecake recipeNotes "*Feel free to serve with grated chocolate. " cookbook:lime_and_mascarpone_cheesecake recipeYield 8 cookbook:lime_and_mascarpone_cheesecake totalTime "1 hour" cookbook:lime_and_mascarpone_cheesecake type cookbook:recipes cookbook:lime_and_mascarpone_cheesecake url https://en.wikibooks.org/wiki/Cookbook:Lime_and_Mascarpone_Cheesecake cookbook:lime]]_juice,_3_[[cookbook:tablespoon label "tbsp" cookbook:lime label "fresh lime juice" cookbook:lime label "juice of ½ lime" cookbook:lime label "juice of one lime" cookbook:lime label "key lime juice" cookbook:lime label "lime" cookbook:lime label "lime juice" cookbook:lime label "limes" cookbook:lime label "limes, juiced" cookbook:lime name "Lime" cookbook:lime_pie label "lime pie" cookbook:lime type cookbook:fruits cookbook:lime type cookbook:ingredients cookbook:lime url https://en.wikibooks.org/wiki/Cookbook:Lime cookbook:limoncello label "limoncello" cookbook:limoncello name "Limoncello" cookbook:limoncello recipeCategory category:beverage_recipes cookbook:limoncello recipeCategory category:lemon_recipes cookbook:limoncello recipeEquipment cookbook:zester cookbook:limoncello recipeFoodstuff cookbook:lemon cookbook:limoncello recipeFoodstuff cookbook:sugar cookbook:limoncello recipeFoodstuff cookbook:water cookbook:limoncello recipeFoodstuff cookbook:zest cookbook:limoncello recipeIngredient "15 lemons" cookbook:limoncello recipeIngredient "2 fifths (1.5 litres total) of 100 proof vodka" cookbook:limoncello recipeIngredient "4 cups sugar" cookbook:limoncello recipeIngredient "5 cups water" cookbook:limoncello recipeInstructions ["Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.","In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.","In a large saucepan, combine the sugar and water and cook until thickened, appox. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days.","After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve."] cookbook:limoncello recipeNotes "* Wondering what to do with the lemons after you've zested them? Here's a couple of ideas: **lemonade **ginger beer **sima " cookbook:limoncello type cookbook:recipes cookbook:limoncello url https://en.wikibooks.org/wiki/Cookbook:Limoncello cookbook:lingonberry label "lingonberries" cookbook:lingonberry label "lingonberry" cookbook:linguine label "linguine" cookbook:linguine_primavera_mediterranean difficulty 2 cookbook:linguine_primavera_mediterranean name "Linguine Primavera Mediterranean" cookbook:linguine_primavera_mediterranean recipeCategory category:artichoke_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:boiled_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:broccoli_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:easy_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:italian_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:olive_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:pasta_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:sautéed_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:tomato_recipes cookbook:linguine_primavera_mediterranean recipeCategory category:vegetarian_recipes cookbook:linguine_primavera_mediterranean recipeCookingTechnique cookbook:boiling cookbook:linguine_primavera_mediterranean recipeCookingTechnique cookbook:julienne cookbook:linguine_primavera_mediterranean recipeCookingTechnique cookbook:sautéing cookbook:linguine_primavera_mediterranean recipeCuisine cookbook:cuisine_of_italy cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:artichoke cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:basil cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:broccoli cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:broth cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:chicken cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:feta_cheese cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:garlic cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:olive cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:olive_oil cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:oregano cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:parsley cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:pasta cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:pepper cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:salt cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:tomato cookbook:linguine_primavera_mediterranean recipeFoodstuff cookbook:wine cookbook:linguine_primavera_mediterranean recipeIngredient "½ cup chicken broth" cookbook:linguine_primavera_mediterranean recipeIngredient "½ cup dry white wine" cookbook:linguine_primavera_mediterranean recipeIngredient "½ cup fresh broccoli florets" cookbook:linguine_primavera_mediterranean recipeIngredient "¼ cup pitted Kalamata olives" cookbook:linguine_primavera_mediterranean recipeIngredient "¼ cup roasted red peppers, julienned" cookbook:linguine_primavera_mediterranean recipeIngredient "¼ cup sun-dried tomatoes, julienned" cookbook:linguine_primavera_mediterranean recipeIngredient "½ pound linguine, cooked al dente and drained" cookbook:linguine_primavera_mediterranean recipeIngredient "½ teaspoon dried basil" cookbook:linguine_primavera_mediterranean recipeIngredient "½ teaspoon dried oregano" cookbook:linguine_primavera_mediterranean recipeIngredient "1 artichoke heart (canned is fine), cut into 8 pieces" cookbook:linguine_primavera_mediterranean recipeIngredient "1 Tablespoon olive oil" cookbook:linguine_primavera_mediterranean recipeIngredient "2 Tablespoons freshly chopped garlic" cookbook:linguine_primavera_mediterranean recipeIngredient "crumbled feta cheese (about ¼ cup) and chopped parsley (1 to 2 tablespoons), for garnish" cookbook:linguine_primavera_mediterranean recipeIngredient "salt, pepper, and granulated garlic, to taste" cookbook:linguine_primavera_mediterranean recipeInstructions ["Heat oil in a saut\u00e9 pan over high heat.","Add garlic, and saut\u00e9 until it just begins to brown (be careful not to burn), about 1 minute.","Stir in red peppers, sun-dried tomatoes, olives and artichoke heart.","Add white wine, chicken broth, oregano and basil, and bring to a boil.","Season to taste with salt, pepper and granulated garlic.","Add broccoli and cook just until bright green and tender, 1 to 2 minutes.","Add pasta and toss to combine.","Garnish with crumbled feta cheese and chopped parsley, and serve hot."] cookbook:linguine_primavera_mediterranean recipeYield 2 cookbook:linguine_primavera_mediterranean totalTime "30 minutes" cookbook:linguine_primavera_mediterranean type cookbook:recipes cookbook:linguine_primavera_mediterranean url https://en.wikibooks.org/wiki/Cookbook:Linguine_Primavera_Mediterranean cookbook:liqueur label "liqueur" cookbook:liquid_smoke label "liquid smoke" cookbook:liquid_smoke name "Liquid Smoke" cookbook:liquid_smoke type cookbook:ingredients cookbook:liquid_smoke url https://en.wikibooks.org/wiki/Cookbook:Liquid_Smoke cookbook:liquorice label "liquorice" cookbook:liquorice name "Liquorice" cookbook:liquorice type cookbook:ingredients cookbook:liquorice type cookbook:spices_and_herbs cookbook:liquorice url https://en.wikibooks.org/wiki/Cookbook:Liquorice cookbook:liter label "dl" cookbook:liter label "l" cookbook:liter label "liter" cookbook:liter label "literes" cookbook:liter label "liters" cookbook:liter label "litre" cookbook:liter label "litres" cookbook:liter label "ml" cookbook:liter name "L" cookbook:liter name "Liter" cookbook:liter name "Litre" cookbook:liter recipeCategory category:passover_recipes cookbook:liter type cookbook:cookbook/units_of_measurement cookbook:liter url https://en.wikibooks.org/wiki/Cookbook:L cookbook:liter url https://en.wikibooks.org/wiki/Cookbook:Liter cookbook:liter url https://en.wikibooks.org/wiki/Cookbook:Litre cookbook:lithuania type cookbook:cuisines cookbook:lithuania type cookbook:cuisines_by_country cookbook:liver_and_onions label "liver and onions" cookbook:liver_and_onions name "Liver and onions" cookbook:liver_and_onions recipeCategory category:beef_recipes cookbook:liver_and_onions recipeCategory category:main_course_recipes cookbook:liver_and_onions recipeCategory category:pan_fried_recipes cookbook:liver_and_onions recipeIngredient "2 large onions" cookbook:liver_and_onions recipeIngredient "Flour" cookbook:liver_and_onions recipeIngredient "Fresh or frozen green vegetables, such as peas, kale, cabbage, broccoli etc" cookbook:liver_and_onions recipeIngredient "Henderson's relish, Worcestershire sauce or similar (optional)" cookbook:liver_and_onions recipeIngredient "Lamb's liver or Ox liver, sliced - about 500g" cookbook:liver_and_onions recipeIngredient "Oil or butter for frying" cookbook:liver_and_onions recipeIngredient "Salt and pepper" cookbook:liver_and_onions recipeIngredient "Water - about a pint - boiling" cookbook:liver_and_onions recipeInstructions ["Wash (and optionally peel) the potatoes and put in a pan of boiling water.","Chop the onions into thin slices and fry gently in a large frying pan with some of the oil or butter.","While the onions are frying prepare your green vegetables and further slice the liver if necessary.","Prepare a plate or wide bowl, covering it in flour mixed with a bit of salt and pepper. This is for dusting the liver prior to frying - easiest done if you arrange the liver, flour and frying pan in a straight line across your work-surface.","Once the potatoes are cooked - drain and then mash them, adding butter and cream or milk until you have the desired consistency. Put a lid on the pan to keep warm.","Once the onions are soft, remove them from the pan with a slotted spoon, squeezing the oil or butter back into the frying pan as you remove them. Put them in a bowl on one side.","Turn the heat of your frying pan up as high as possible and add a bit more oil or butter if necessary.","Start the process of dusting the slices of liver with flour on both sides and adding them to the hot pan. This needs to be done as quickly as possible and can be quite messy. Do not over-crowd the pan - if you find the liver takes up more surface-space than is available then leave the remains on one side and fry in a second batch.","The liver should be cooked fast, for only about a minute on each side so the slices are still pink within. Turn them over a couple of times. Quite a bit of the flour and blood will stick to the bottom of the pan. This is ok - don't scrape it off as it will be used for the gravy in a moment.","Once the liver is done to your satisfaction remove it from the pan and put directly onto warmed plates. Have someone else serve out the mash and vegetables while you finish the gravy..... The trick is to try and not let everything else get cold while you are doing this.","Leaving the pan on a high heat, put the onions back in, add a good splash of Hendersons, and stir vigorously while adding boiling water (even better, you can re-use the hot water from the vegetables - this can be a smooth manoeuvre, draining it into the gravy as you pass the pan over to be served onto plates), dissolving the juices stuck to the bottom of the pan. The gravy should thicken from the flour already stuck to the bottom of the pan. If it doesn't get thick enough you can add a bit more flour or cornflour (mixed with a little cold water in a small cup to avoid lumps). Once the gravy is hot and thickened, spoon generously over the plates."] cookbook:liver_and_onions type cookbook:recipes cookbook:liver_and_onions url https://en.wikibooks.org/wiki/Cookbook:Liver_and_onions cookbook:liver_kebabs label "liver kebabs" cookbook:liver_kebabs name "Liver Kebabs" cookbook:liver_kebabs recipeCategory category:grilled_recipes cookbook:liver_kebabs recipeCategory category:kabob_recipes cookbook:liver_kebabs recipeCategory category:liver_recipes cookbook:liver_kebabs recipeCategory category:main_course_recipes cookbook:liver_kebabs recipeCategory category:moroccan_recipes cookbook:liver_kebabs recipeCuisine cookbook:cuisine_of_morocco cookbook:liver_kebabs recipeIngredient "1/2 kg liver" cookbook:liver_kebabs recipeIngredient "a little oil" cookbook:liver_kebabs recipeIngredient "fresh coriander" cookbook:liver_kebabs recipeIngredient "fresh garlic (optional)" cookbook:liver_kebabs recipeIngredient "paprika" cookbook:liver_kebabs recipeIngredient "salt & pepper" cookbook:liver_kebabs recipeInstructions ["Chop the liver into small cubes - 1cm square and put in a plastic container.","Add a teaspoon of paprika, some salt and pepper, about a handful of fresh coriander finely chopped, two or three cloves of garlic finely chopped and a tablespoon of oil (you can use sunflower or olive oil).","Mix this all together and leave for 30 minutes or more than make up your kebabs and grill to preferred level of "charredness"."] cookbook:liver_kebabs type cookbook:recipes cookbook:liver_kebabs url https://en.wikibooks.org/wiki/Cookbook:Liver_Kebabs cookbook:liver label "chicken livers" cookbook:liver label "liver" cookbook:liver name "Liver" cookbook:liver recipeCategory category:liver_recipes cookbook:liver type cookbook:ingredients cookbook:liver type cookbook:meat_and_poultry cookbook:liver url https://en.wikibooks.org/wiki/Cookbook:Liver cookbook:loaf_pan label "bread loaf pan" cookbook:loaf_pan label "loaf pan" cookbook:loaf_pan label "loaf pans" cookbook:loaf_pan label "loaf tin" cookbook:loaf_pan name "Loaf pan" cookbook:loaf_pan name "Loaf Pan" cookbook:loaf_pan type cookbook:cookbook/equipment cookbook:loaf_pan url https://en.wikibooks.org/wiki/Cookbook:Loaf_pan cookbook:loaf_pan url https://en.wikibooks.org/wiki/Cookbook:Loaf_Pan cookbook:loaf_tin label "loaf tin" cookbook:lobster_bisque name "Lobster Bisque" cookbook:lobster_bisque recipeCategory category:boiled_recipes cookbook:lobster_bisque recipeCategory category:dairy_recipes cookbook:lobster_bisque recipeCategory category:expensive_recipes cookbook:lobster_bisque recipeCategory category:french_recipes cookbook:lobster_bisque recipeCategory category:lobster_recipes cookbook:lobster_bisque recipeCategory category:soup_recipes cookbook:lobster_bisque recipeCuisine cookbook:cuisine_of_france cookbook:lobster_bisque recipeIngredient "1 1/2 cups cooked lobster tail meat" cookbook:lobster_bisque recipeIngredient "12 sprigs fresh dill" cookbook:lobster_bisque recipeIngredient "1/4 cup finely diced celery" cookbook:lobster_bisque recipeIngredient "1/4 cup freshly squeezed lemon juice" cookbook:lobster_bisque recipeIngredient "1 large onion, finely diced" cookbook:lobster_bisque recipeIngredient "1 tbs minced garlic" cookbook:lobster_bisque recipeIngredient "1 tbs olive oil" cookbook:lobster_bisque recipeIngredient "2 cups chicken broth" cookbook:lobster_bisque recipeIngredient "2 cups heavy cream" cookbook:lobster_bisque recipeIngredient "3 bay leaves" cookbook:lobster_bisque recipeIngredient "Salt and freshly ground black pepper" cookbook:lobster_bisque recipeInstructions ["Heat oil in a large pot over medium high heat. Add celery, onion, and garlic and saut\u00e9 until garlic is golden and onions are translucent.","Add remaining ingredients and 1 tsp salt and freshly ground black pepper. Remove bay leaves and reserve. Pure\u00e9 soup until smooth using an immersion blender.","Add bay leaves and bring to a boil. Reduce heat to medium low and cook 10 minutes. Remove bay leaves and ladle into individual bowls. Grind on some black pepper and sprinkle with some dill, if desired, before serving."] cookbook:lobster_bisque type cookbook:recipes cookbook:lobster_bisque url https://en.wikibooks.org/wiki/Cookbook:Lobster_Bisque cookbook:lobster label "crayfish" cookbook:lobster label "lobster" cookbook:lobster label "lobsters" cookbook:lobster name "Lobster" cookbook:lobster recipeCategory category:shellfish cookbook:lobster_thermidor label "lobster thermidor" cookbook:lobster_thermidor name "Lobster Thermidor" cookbook:lobster_thermidor recipeCategory category:french_recipes cookbook:lobster_thermidor recipeCategory category:recipes_with_metric_units cookbook:lobster_thermidor recipeCuisine cookbook:cuisine_of_france cookbook:lobster_thermidor recipeFoodstuff cookbook:brandy cookbook:lobster_thermidor recipeFoodstuff cookbook:butter cookbook:lobster_thermidor recipeFoodstuff cookbook:cheese cookbook:lobster_thermidor recipeFoodstuff cookbook:cream cookbook:lobster_thermidor recipeFoodstuff cookbook:egg cookbook:lobster_thermidor recipeFoodstuff cookbook:lobster cookbook:lobster_thermidor recipeFoodstuff cookbook:margarine cookbook:lobster_thermidor recipeFoodstuff cookbook:mozzarella_cheese cookbook:lobster_thermidor recipeFoodstuff cookbook:pepper cookbook:lobster_thermidor recipeFoodstuff cookbook:salt cookbook:lobster_thermidor recipeFoodstuff cookbook:sherry cookbook:lobster_thermidor recipeIngredient "1/2 cup (120g) of grated gruyere or mozzarella cheese" cookbook:lobster_thermidor recipeIngredient "1/2 cup (120ml) of sherry or brandy" cookbook:lobster_thermidor recipeIngredient "1/2 lb lobster (225g) meat, preferably from the tail." cookbook:lobster_thermidor recipeIngredient "1 cleaned lobster tail shell" cookbook:lobster_thermidor recipeIngredient "1 cup (240ml) of heavy cream" cookbook:lobster_thermidor recipeIngredient "2 eggs yolks separated" cookbook:lobster_thermidor recipeIngredient "3 tablespoons of butter or margarine" cookbook:lobster_thermidor recipeIngredient "salt and freshly ground black pepper" cookbook:lobster_thermidor type cookbook:recipes cookbook:lobster_thermidor url https://en.wikibooks.org/wiki/Cookbook:Lobster_Thermidor cookbook:lobster type cookbook:ingredients cookbook:lobster type cookbook:shellfish cookbook:lobster url https://en.wikibooks.org/wiki/Cookbook:Lobster cookbook:loco_moco label "loco moco" cookbook:loco_moco name "Loco Moco" cookbook:loco_moco recipeCategory category:boiled_recipes cookbook:loco_moco recipeCategory category:egg_recipes cookbook:loco_moco recipeCategory category:ground_beef_recipes cookbook:loco_moco recipeCategory category:hawaiian_recipes cookbook:loco_moco recipeCategory category:pan_fried_recipes cookbook:loco_moco recipeCategory category:rice_recipes cookbook:loco_moco recipeCuisine cookbook:cuisine_of_hawaii cookbook:loco_moco recipeFoodstuff cookbook:egg cookbook:loco_moco recipeFoodstuff cookbook:rice cookbook:loco_moco recipeIngredient "1 cup of rice" cookbook:loco_moco recipeIngredient "1 hamburger patty" cookbook:loco_moco recipeIngredient "2 eggs" cookbook:loco_moco recipeIngredient "gravy" cookbook:loco_moco recipeInstructions ["Cook the 2 eggs sunny side up.","Cook up the hamburger to your preference.","Boil the cup of rice, heat up the gravy.","Assemble in this manner:","* rice on bottom;","* hamburger on top of that;","* then the eggs;","* pour the gravy all over the top."] cookbook:loco_moco type cookbook:recipes cookbook:loco_moco url https://en.wikibooks.org/wiki/Cookbook:Loco_Moco cookbook:locrio label "locrio" cookbook:locrio name "Locrio" cookbook:locrio recipeCategory category:chicken_recipes cookbook:locrio recipeCategory category:dominican_recipes cookbook:locrio recipeCategory category:main_course_recipes cookbook:locrio recipeCategory category:meat_recipes cookbook:locrio recipeCategory category:pan_fried_recipes cookbook:locrio recipeCategory category:recipes_with_images cookbook:locrio recipeCategory category:recipes_with_metric_units cookbook:locrio recipeCategory category:rice_recipes cookbook:locrio recipeCuisine cookbook:cuisine_of_the_dominican_republic cookbook:locrio recipeFoodstuff cookbook:chicken cookbook:locrio recipeIngredient "¼ C Oil for frying" cookbook:locrio recipeIngredient "½ C Olives (pitted, preferably) or Capers." cookbook:locrio recipeIngredient "1 Tbsp sugar" cookbook:locrio recipeIngredient "2 Tbsp Oil, used later when rice is almost done" cookbook:locrio recipeIngredient "4 lbs (1.8kg) Chicken cut up, alternatively one can use guineafowl, rabbit, Dominican salami, pork chops, or other meat, cut in pieces." cookbook:locrio type cookbook:recipes cookbook:locrio url https://en.wikibooks.org/wiki/Cookbook:Locrio cookbook:loganberry label "loganberry" cookbook:lokum label "lokum" cookbook:lolly_cake name "Lolly cake" cookbook:lolly_cake recipeCategory category:cake_recipes cookbook:lolly_cake recipeCategory category:new_zealand_recipes cookbook:lolly_cake recipeCuisine cookbook:cuisine_of_new_zealand cookbook:lolly_cake recipeEquipment cookbook:microwave_oven cookbook:lolly_cake recipeFoodstuff cookbook:butter cookbook:lolly_cake recipeFoodstuff cookbook:cinnamon cookbook:lolly_cake recipeFoodstuff cookbook:coconut cookbook:lolly_cake recipeFoodstuff cookbook:condensed_milk cookbook:lolly_cake recipeIngredient "120 g (1.5 sticks) of butter" cookbook:lolly_cake recipeIngredient "180 g of Fruit Puffs (one packet)" cookbook:lolly_cake recipeIngredient "200 g (1/2 can or 7 ounces) condensed milk" cookbook:lolly_cake recipeIngredient "250 g of malt biscuits (one packet)" cookbook:lolly_cake recipeIngredient "a pinch of cinnamon (optional)" cookbook:lolly_cake recipeIngredient "shredded coconut" cookbook:lolly_cake recipeInstructions ["Crush the biscuits. They don't need to be a fine dust, some pieces can be left partially crushed to give the cake a nicer texture.","Mix in cinnamon, if you want it.","Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It's ok if the butter melts a bit.","Cut the fruit puffs in half if you want or leave them whole.","Mix the fruit puffs with the crushed biscuits, add the butter and condensed milk. Mix well.","Scoop up the mixture and roll it into a log shape, or take small amounts and roll into little balls.","Roll in the shredded coconut until the log or each ball is completely covered.","Place on a tray in the refrigerator and wait for it to harden. This takes a few hours. Put plastic wrap over the tray to keep the lolly cake moist.","Cut cake while its still cold before it warms up again","[http:\/\/www.suzy.co.nz\/suzysworld\/Factpage.asp?FactSheet=183 Suzy's World:Steel] Shows photo of cake.","[http:\/\/isaac.freeman.org.nz\/a-natural-history-of-lolly-cake Isaac Freeman:A Natural History of Lolly Cake] Website about Lolly cake, with good pictures..","[http:\/\/www.recipezaar.com\/recipe\/getrecipe.zsp?id=10385 New Zealand Lolly Log Cake] Shows substitute ingredients for USA"] cookbook:lolly_cake type cookbook:recipes cookbook:lolly_cake url https://en.wikibooks.org/wiki/Cookbook:Lolly_cake cookbook:lo_mein difficulty 2 cookbook:lo_mein name "Lo Mein" cookbook:lo_mein recipeCategory category:easy_recipes cookbook:lo_mein recipeCategory category:meat_recipes cookbook:lo_mein recipeCategory category:noodle_recipes cookbook:lo_mein recipeCategory category:pan_fried_recipes cookbook:lo_mein recipeCategory category:stir_fry_recipes cookbook:lo_mein recipeCookingTechnique cookbook:stir-frying cookbook:lo_mein recipeIngredient "1 part cooked Lo Mein Noodles (Spaghetti noodles work well too. For a healthier option, try whole grain spaghetti noodles.)" cookbook:lo_mein recipeIngredient "1 part Stir Fry Meat (pork, beef, shrimp...)" cookbook:lo_mein recipeIngredient "1 part Stir Fry Vegetables (water chestnuts, asparagus, broccoli, squash, bamboo shoots...)" cookbook:lo_mein recipeIngredient "Bean sprouts" cookbook:lo_mein recipeIngredient "Crushed/Chopped Garlic" cookbook:lo_mein recipeIngredient "Enough olive oil to coat a skillet." cookbook:lo_mein recipeIngredient "Enough Soy Sauce to heavily coat all the ingredients." cookbook:lo_mein recipeIngredient "Salt and pepper to taste." cookbook:lo_mein recipeInstructions ["Cook noodles in a pot according to directions.","Coat a skillet with olive oil and place on stove with medium to low heat (add garlic if desired).","Add meat and vegetables to skillet, season with salt and pepper, lightly coat with soy sauce, and cook everything until it's done; about 8-10 min. (Optional: Right before everything is finished cooking add bean sprouts and cook until they turn mildly translucent.)","Strain noodles and add them to the stir fry.","Coat with soy sauce and cook for roughly 1 minute in order to sear in the flavor. (Tip: When adding the soy sauce, start out light...taste and then add more. It's much easier to add ingredients than removing them.)"] cookbook:lo_mein recipeYield variable cookbook:lo_mein totalTime "15-25 minutes" cookbook:lo_mein type cookbook:recipes cookbook:lo_mein url https://en.wikibooks.org/wiki/Cookbook:Lo_Mein cookbook:lomo_saltado difficulty 3 cookbook:lomo_saltado label "lomo saltado" cookbook:lomo_saltado name "Lomo saltado" cookbook:lomo_saltado name "Lomo Saltado" cookbook:lomo_saltado recipeCategory category:beef_recipes cookbook:lomo_saltado recipeCategory category:main_course_recipes cookbook:lomo_saltado recipeCategory category:medium_difficulty_recipes cookbook:lomo_saltado recipeCategory category:pan_fried_recipes cookbook:lomo_saltado recipeCategory category:peruvian_recipes cookbook:lomo_saltado recipeCategory category:potato_recipes cookbook:lomo_saltado recipeCategory category:recipes_with_images cookbook:lomo_saltado recipeCookingTechnique cookbook:frying cookbook:lomo_saltado recipeCookingTechnique cookbook:marinating cookbook:lomo_saltado recipeCookingTechnique cookbook:purée cookbook:lomo_saltado recipeCuisine cookbook:cuisine_of_peru cookbook:lomo_saltado recipeEquipment cookbook:blender cookbook:lomo_saltado recipeEquipment cookbook:wok cookbook:lomo_saltado recipeFoodstuff cookbook:aji_amarillo cookbook:lomo_saltado recipeFoodstuff cookbook:beef cookbook:lomo_saltado recipeFoodstuff cookbook:cilantro cookbook:lomo_saltado recipeFoodstuff cookbook:culantro cookbook:lomo_saltado recipeFoodstuff cookbook:garlic cookbook:lomo_saltado recipeFoodstuff cookbook:onion cookbook:lomo_saltado recipeFoodstuff cookbook:pepper cookbook:lomo_saltado recipeFoodstuff cookbook:potato cookbook:lomo_saltado recipeFoodstuff cookbook:salt cookbook:lomo_saltado recipeFoodstuff cookbook:soy_sauce cookbook:lomo_saltado recipeFoodstuff cookbook:tomato cookbook:lomo_saltado recipeFoodstuff cookbook:vegetable_oil cookbook:lomo_saltado recipeFoodstuff cookbook:vinegar cookbook:lomo_saltado recipeFoodstuff cookbook:wine cookbook:lomo_saltado recipeIngredient "¼ cup red wine, e.g., Burgundy" cookbook:lomo_saltado recipeIngredient "1 Tablespoon of vinegar" cookbook:lomo_saltado recipeIngredient "1 yellow Peruvian Chili Pepper (aji) cut into thin strips" cookbook:lomo_saltado recipeIngredient "2 medium onions cut in strips" cookbook:lomo_saltado recipeIngredient "2 tablespoons of crushed garlic" cookbook:lomo_saltado recipeIngredient "2 Tablespoons of soy sauce" cookbook:lomo_saltado recipeIngredient "3pounds (900g) of beef tenderloin or other tender steak" cookbook:lomo_saltado recipeIngredient "4 tomatoes, seeds removed, puréed in a blender" cookbook:lomo_saltado recipeIngredient "5 potatoes peeled and cut into strips for frying" cookbook:lomo_saltado recipeIngredient "culantro (or substitute with cilantro)" cookbook:lomo_saltado recipeIngredient "salt and pepper" cookbook:lomo_saltado recipeIngredient "vegetable oil for frying" cookbook:lomo_saltado recipeInstructions ["Cut the meat into thin strips and marinate them in the wine for 1 hour.","Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.","Add the tomato pur\u00e9e, salt and pepper. Cook a few minutes.","Add the soy sauce while stirring the meat in the wok.","Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.","Fry the potatoes in a separate pan and add to the other ingredients.","Serve the dish with white rice."] cookbook:lomo_saltado recipeNotes "* Variations to the recipe might use the tomatoes cut in slices instead of as a pur\u00e9e or not using the wine but a greater quantity of vinegar. * Using a different kind of hot pepper changes the flavor of this dish completely. " cookbook:lomo_saltado recipeYield 6 cookbook:lomo_saltado totalTime "1 hour 20 minutes" cookbook:lomo_saltado type cookbook:recipes cookbook:lomo_saltado url https://en.wikibooks.org/wiki/Cookbook:Lomo_saltado cookbook:lomo_saltado url https://en.wikibooks.org/wiki/Cookbook:Lomo_Saltado cookbook:london_broil name "London Broil" cookbook:london_broil recipeCategory category:american_recipes cookbook:london_broil recipeCategory category:beef_recipes cookbook:london_broil recipeCategory category:grilled_recipes cookbook:london_broil recipeCategory category:main_course_recipes cookbook:london_broil recipeCuisine cookbook:cuisine_of_the_united_states cookbook:london_broil recipeCuisine cookbook:louisiana_creole_cuisine cookbook:london_broil recipeCuisine cookbook:new_england_cuisine cookbook:london_broil recipeIngredient "1 (1 pound) flank steak" cookbook:london_broil recipeIngredient "1/4 tsp mesquite smoke powder" cookbook:london_broil recipeIngredient "1 Tbsp freshly ground black pepper" cookbook:london_broil recipeIngredient "1 tsp salt" cookbook:london_broil recipeIngredient "2 1/2 tsp dried rosemary" cookbook:london_broil recipeIngredient "3/4 tsp cayenne pepper" cookbook:london_broil recipeIngredient "Dijon mustard" cookbook:london_broil recipeInstructions ["Combine seasoning. Set aside.","Brush steak liberally with Dijon mustard. Apply seasoning mixture and gently rub into meat. Refrigerate for at least 1 hour.","Heat a charcoal grill with a chimney starter (not that solvent stuff). Reapply the grate and place the steak on top. Cook, turning once, until internal temperature reaches 145\u00b0 for medium rare.","Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm."] cookbook:london_broil type cookbook:recipes cookbook:london_broil url https://en.wikibooks.org/wiki/Cookbook:London_Broil cookbook:london_fog name "London Fog" cookbook:london_fog name "London Fog (beverage)" cookbook:london_fog recipeCategory category:beverage_recipes cookbook:london_fog recipeFoodstuff cookbook:hazelnut cookbook:london_fog recipeInstructions ["Brew a small amount of Earl Grey tea. Add about \u00bd cup of boiling water to a mug along with a bag of Earl Grey. The result is an Earl Grey tea concentrate. Let steep for 2-4 minutes to achieve optimum flavor.","Heat up milk. Access to a steamer is preferred.","Add the vanilla syrup. (adjust according to taste)"] cookbook:london_fog recipeNotes "* Manchester Fog &ndash; steamed soy milk with a sugar free vanilla syrup in Earl Grey tea. * Seattle Fog &ndash; soy misto (\u00bd water, \u00bd soy, steamed) with 2 pumps of vanilla syrup and one pump of hazelnut syrup, in 2 bags of Earl Grey Tea. *Oregon Mist &ndash; The same as London Fog, substituting Green tea and amaretto for Earl Grey and vanilla. Popularized by the Glenwood restaurants in Eugene, Oregon. *Dublin Fog &ndash; The same as London Fog, only replacing Earl Grey with Irish Breakfast Tea *Bangalore Fog &ndash; The same as London Fog, only replacing Earl Grey with Chai (created by Kavya Raman at Roosters Coffeehouse, Carleton University, Ottawa ON). Also known as a Bombay Fog (coined in Concordia-Loyola's Second Cup, Montreal, QC). *Atlantic City Fog &ndash; The same as London Fog, only replacing Earl Grey with Rose Tea. (Created by Alexis V. Juneau at MCB Quantico, Quantico, Virginia) *Winter Fog &ndash; A London Fog in which the amount of vanilla is reduced and clover honey is added to taste. *Maui Fog &ndash; The same as London Fog, only substituting coconut for vanilla syrup. *Starbucks Earl Grey Latte is a version of London Fog. * Tokyo Fog &ndash; The same as London Fog, only substituting Matcha-based Green Tea for Earl Grey. * Cape Town Fog &ndash; The same as London Fog, only replacing Earl Grey with Rooibos Tea * Durban Fog &ndash; A cross between a Cape Town Fog and a Bangalore Fog, basically the same as a London Fog, but replacing Earl Grey with Rooibos Tea and adding a pinch of tea masala. * Nanaimo Mist &ndash; Variation on the London Fog, using almond syrup rather than vanilla. Accredited to Ravenna. * Victoria Fog &ndash; The same as a London Fog, substituting lavender scented tea for Earl Grey. * Fog on the Tyne &ndash; Variation on the London Fog. (Started in a Newcastle office when the Breakfast Tea had ran out) a cup of hot milk, heaped spoonful of sugar, drop in an Earl Grey tea bag and let it diffuse directly into the milk for 30-60 seconds. * Oxford Haze &ndash; substitute English Breakfast and Hazelnut syrup &ndash; first served at Shatterbox Coffee Bar in Victoria, BC in January 2013 * Montreal Fog &ndash; A London Fog that uses Yerba Mate instead of Earl Grey. Both vanilla and hazelnut syrup are added. * London Smog &ndash; A regular London Fog with the addition of a shot of espresso. * Mexican Fog &ndash; Same as a London Fog, substituting agave syrup for vanilla syrup. * Halifax Fog &ndash; Same as a London Fog, substituting Nova Scotian maple syrup for vanilla syrup. * Savannah Fog &ndash; Same as a London Fog,substituting lavender syrup for vanilla syrup. " cookbook:london_fog type cookbook:recipes cookbook:london_fog url https://en.wikibooks.org/wiki/Cookbook:London_Fog cookbook:london_fog url https://en.wikibooks.org/wiki/Cookbook:London_Fog_(beverage) cookbook:longan label "longan" cookbook:longan name "Longan" cookbook:longan type cookbook:cookbook_stubs cookbook:longan type cookbook:fruits cookbook:longan type cookbook:ingredients cookbook:longan url https://en.wikibooks.org/wiki/Cookbook:Longan cookbook:long_island_roast_duckling difficulty 2 cookbook:long_island_roast_duckling label "long island roast duckling" cookbook:long_island_roast_duckling label "roast duck" cookbook:long_island_roast_duckling name "Long Island Roast Duckling" cookbook:long_island_roast_duckling name "Roast Duck" cookbook:long_island_roast_duckling name "Roast Whole Duckling" cookbook:long_island_roast_duckling recipeCategory category:duck_recipes cookbook:long_island_roast_duckling recipeCategory category:easy_recipes cookbook:long_island_roast_duckling recipeCategory category:main_course_recipes cookbook:long_island_roast_duckling recipeCategory category:recipes_with_images cookbook:long_island_roast_duckling recipeCategory category:roasted_recipes cookbook:long_island_roast_duckling recipeIngredient "1 lemon, cut into quarters" cookbook:long_island_roast_duckling recipeIngredient "1 orange, cut into quarters or eighths" cookbook:long_island_roast_duckling recipeIngredient "1 whole pekin duckling (3-6 lbs, 1 1/2 - 3 kg)" cookbook:long_island_roast_duckling recipeIngredient "1 whole pekin duckling (4 - 5 pounds, 1.8 - 3.6 kg)" cookbook:long_island_roast_duckling recipeIngredient "butter flavored nonstick spray" cookbook:long_island_roast_duckling recipeIngredient "pepper" cookbook:long_island_roast_duckling recipeIngredient "salt" cookbook:long_island_roast_duckling recipeIngredient "salt and pepper" cookbook:long_island_roast_duckling recipeInstructions ["Defrost the duck if it's frozen. (Most are sold frozen.)","Remove the giblets and any packages from the body cavity.","Pre-heat the oven to 375\u00ba F and place an oven rack in the center of the oven.","Rinse the duck and pat it dry both inside and out with paper towels.","Pierce the skin every half inch with prongs, pushing the prongs through the skin and into the fat but not into the meat. The fat will escape through these holes as the duck cooks.","Rub plenty of salt and freshly ground pepper on the skin. Then place two pieces of lemon and two to four pieces of orange inside the duck's cavity.","Tie the duck's legs together with a piece of butcher's twine. This will keep the citrus inside the cavity.","Place the duck breast side up on a rack that has been placed on a roasting pan. It's important to use a roasting pan that has some depth so the fat drips into the pan and not the oven.","Push a meat thermometer into one of the thighs.","Place the bird on the center rack of the oven. It will cook in an hour to 90 minutes depending on its size.","Remove the duck every 20 minutes from the oven and drain the excess fat. Rotate the duck each time you return it to the oven to help it crisp evenly.","You'll know it's done when the skin is golden brown and crispy. Also, the meat thermometer should read no lower than 165\u00ba F.","Remove the bird from the oven. Pour out the liquid from the cavity and discard.","Allow the duck to rest for ten minutes before carving.","Serve with brown rice, rice pilaf or baked sweet potatoes.","Use the duck fat to cook sliced potatoes or to make duck confit."] cookbook:long_island_roast_duckling recipeYield 3 cookbook:long_island_roast_duckling totalTime "1 hour to 90 minutes" cookbook:long_island_roast_duckling type cookbook:recipes cookbook:long_island_roast_duckling url https://en.wikibooks.org/wiki/Cookbook:Long_Island_Roast_Duckling cookbook:long_island_roast_duckling url https://en.wikibooks.org/wiki/Cookbook:Roast_Duck cookbook:long_island_roast_duckling url https://en.wikibooks.org/wiki/Cookbook:Roast_Whole_Duckling cookbook:longkong label "longkong" cookbook:loquat label "loquat" cookbook:louis_dressing difficulty 1 cookbook:louis_dressing label "louis dressing" cookbook:louis_dressing name "Louis Dressing" cookbook:louis_dressing recipeCategory category:californian_recipes cookbook:louis_dressing recipeCategory category:mayonnaise_recipes cookbook:louis_dressing recipeCategory category:refrigerated_recipes cookbook:louis_dressing recipeCategory category:salad_dressing_recipes cookbook:louis_dressing recipeCategory category:very_easy_recipes cookbook:louis_dressing recipeCuisine cookbook:cuisine_of_california cookbook:louis_dressing recipeEquipment cookbook:blender cookbook:louis_dressing recipeFoodstuff cookbook:chiles cookbook:louis_dressing recipeFoodstuff cookbook:green_onion cookbook:louis_dressing recipeFoodstuff cookbook:lemon_juice cookbook:louis_dressing recipeFoodstuff cookbook:worcestershire_sauce cookbook:louis_dressing recipeIngredient "1 1/2 teaspoon (7 mL) worcestershire sauce" cookbook:louis_dressing recipeIngredient "1/4 cup (60 mL) cup mild salsa, the salsa must have green chili peppers" cookbook:louis_dressing recipeIngredient "1/4 cup (60 mL) ketchup" cookbook:louis_dressing recipeIngredient "1 cup (235 mL) mayonnaise" cookbook:louis_dressing recipeIngredient "1 tablespoon (15 mL) lemon juice" cookbook:louis_dressing recipeIngredient "Hot sauce (e.g., Tabasco, Crystal), to taste" cookbook:louis_dressing recipeInstructions ["Combine all ingredients in a blender, and process till smooth. The goal is to have a pink smooth sauce with little green flecks.","Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use."] cookbook:louis_dressing recipeNotes "# This is not the "traditional" recipe, but it is the easiest for untrained cooks to succeed at. For the traditional recipe, replace the salsa and ketchup with 1\/2 cup chile sauce (or store bought chile sauce), and three tablespoons each of finely minced green onion and green chili peppers. Instead of using the blender, whisk the ingredients in a bowl. # Keep refrigerated " cookbook:louis_dressing recipeYield 6 (1/4 cup each) cookbook:louis_dressing totalTime "35 minutes" cookbook:louis_dressing type cookbook:recipes cookbook:louis_dressing url https://en.wikibooks.org/wiki/Cookbook:Louis_Dressing cookbook:louisiana_creole_cuisine label "creole" cookbook:louisiana_creole_cuisine label "louisiana creole cuisine" cookbook:louisiana_creole_cuisine label "louisiana_creole_cuisine" cookbook:louisiana_creole_cuisine name "Louisiana Creole cuisine" cookbook:louisiana_creole_cuisine type cookbook:cuisines cookbook:louisiana_creole_cuisine url https://en.wikibooks.org/wiki/Cookbook:Louisiana_Creole_cuisine cookbook:loukoumas difficulty 3 cookbook:loukoumas_ii name "Loukoumas II" cookbook:loukoumas_ii recipeIngredient "1 (light) teaspoon salt" cookbook:loukoumas_ii recipeIngredient "1 pinch cinnamon to taste" cookbook:loukoumas_ii recipeIngredient "2 cup flour" cookbook:loukoumas_ii recipeIngredient "4 teaspoons yeast" cookbook:loukoumas_ii recipeIngredient "A little oil" cookbook:loukoumas_ii recipeInstructions ["Thin the yeast in 1\/2 cup of warm water.","Mix the flour with the salt and put it in a deep bowl.","Add the yeast and an extra cup of warm water and mix well until you make a uniform thin paste.","Cover and leave in the shade for 1 1\/2 hour until it rises and forms bubbles under the surface (about 2 hrs).","Heat the oil in a deep frying pan and pour your mix in, one large spoonful at a time. Turn the balls as they puff-up, fry till golden brown(3-5 minutes per ball)","The mix will form round dumplings.","Drain on paper towels or remove with a strainer or ladle; keep warm.","Drizzle and sprinkle, honey (preferably of the thyme variety), cinnamon and walnut or sesame seeds, to your heart's content."] cookbook:loukoumas_ii type cookbook:recipes cookbook:loukoumas_ii url https://en.wikibooks.org/wiki/Cookbook:Loukoumas_II cookbook:loukoumas label "loukoumas" cookbook:loukoumas name "Loukoumas" cookbook:loukoumas recipeCategory category:dessert_recipes cookbook:loukoumas recipeCategory category:greek_recipes cookbook:loukoumas recipeCategory category:medium_difficulty_recipes cookbook:loukoumas recipeCategory category:pastry_recipes cookbook:loukoumas recipeCuisine cookbook:cuisine_of_greece cookbook:loukoumas recipeFoodstuff cookbook:baking_powder cookbook:loukoumas recipeFoodstuff cookbook:cinnamon cookbook:loukoumas recipeFoodstuff cookbook:condensed_milk cookbook:loukoumas recipeFoodstuff cookbook:corn_oil cookbook:loukoumas recipeFoodstuff cookbook:egg cookbook:loukoumas recipeFoodstuff cookbook:flour cookbook:loukoumas recipeFoodstuff cookbook:honey cookbook:loukoumas recipeFoodstuff cookbook:salt cookbook:loukoumas recipeFoodstuff cookbook:sugar cookbook:loukoumas recipeFoodstuff cookbook:vanilla cookbook:loukoumas recipeFoodstuff cookbook:yeast cookbook:loukoumas recipeIngredient "½ teaspoon salt" cookbook:loukoumas recipeIngredient "1.36 kg (48 oz. = 6 cups) flour" cookbook:loukoumas recipeIngredient "1 cup sugar" cookbook:loukoumas recipeIngredient "1 teaspoon vanilla extract" cookbook:loukoumas recipeIngredient "2 cups undiluted evaporated milk" cookbook:loukoumas recipeIngredient "2 tablespoons baking powder" cookbook:loukoumas recipeIngredient "4 eggs" cookbook:loukoumas recipeIngredient "4 teaspoons dry yeast dissolved in half a cup of warm water" cookbook:loukoumas recipeIngredient "ground cinnamon" cookbook:loukoumas recipeIngredient "honey" cookbook:loukoumas recipeIngredient "Soy or corn oil for frying" cookbook:loukoumas recipeInstructions ["In a large mixing bowl, mix the flour, salt, milk, eggs, baking powder, sugar and vanilla.","Mix the yeast and water together.","Add the yeast mixture to the other ingredients and stir. The mixture should look like smooth cake batter.","Cover the bowl and leave it for four hours.","Place five centimetres of oil in a pot and heat it up.","With a tablespoon drop the mixture in and roll. Loukoumades should be sphere-shaped, fried and should look golden or brown from all sides.","After they are fried, remove them and pour honey over them. Use the cinnamon for extra flavour. You can also use sesame seeds for flavour."] cookbook:loukoumas recipeYield 6 cookbook:loukoumas totalTime "45 minutes" cookbook:loukoumas type cookbook:recipes cookbook:loukoumas url https://en.wikibooks.org/wiki/Cookbook:Loukoumas cookbook:lovage label "lovage" cookbook:lovie's_yam_recipe label "lovie's yam recipe" cookbook:lovie's_yam_recipe name "Lovie's yam recipe" cookbook:lovie's_yam_recipe name "Lovie's Yam Recipe" cookbook:lovie's_yam_recipe recipeCategory category:baked_recipes cookbook:lovie's_yam_recipe recipeCategory category:roasted_recipes cookbook:lovie's_yam_recipe recipeCategory category:side_dish_recipes cookbook:lovie's_yam_recipe recipeCategory category:sweet_potato_recipes cookbook:lovie's_yam_recipe recipeEquipment cookbook:aluminium_foil cookbook:lovie's_yam_recipe recipeFoodstuff cookbook:sweet_potato cookbook:lovie's_yam_recipe recipeIngredient "4 large "yam style" sweet potatoes" cookbook:lovie's_yam_recipe recipeInstructions ["Scrub the sweet potatoes very well. (do not peel)","Place into large glass baking dish. Cover loosely with aluminum foil.","Place into pre-heated 400\u00b0F (205\u00b0C) oven.","Bake for 90 minutes or until very soft."] cookbook:lovie's_yam_recipe type cookbook:recipes cookbook:lovie's_yam_recipe url https://en.wikibooks.org/wiki/Cookbook:Lovie's_yam_recipe cookbook:lovie's_yam_recipe url https://en.wikibooks.org/wiki/Cookbook:Lovie's_Yam_Recipe cookbook:lovie\'s_yam_recipe type cookbook:recipes cookbook:low-allergen_cooking label "low-allergen cooking" cookbook:low-allergen_cooking name "Low-allergen Cooking" cookbook:low-allergen_cooking name "Low-Allergen Cooking" cookbook:low-allergen_cooking recipeFoodstuff cookbook:gluten_free,_wheat_free_flour cookbook:low-allergen_cooking recipeIngredient "Gluten free, wheat free flour" cookbook:low-allergen_cooking url https://en.wikibooks.org/wiki/Cookbook:Low-allergen_Cooking cookbook:low-allergen_cooking url https://en.wikibooks.org/wiki/Cookbook:Low-Allergen_Cooking cookbook:low-calorie_diet name "Low-calorie diet" cookbook:low-calorie_diet name "Low-Calorie Diet" cookbook:low-calorie_diet recipeFoodstuff cookbook:egg_white cookbook:low-calorie_diet recipeFoodstuff cookbook:gelatine cookbook:low-calorie_diet recipeFoodstuff cookbook:sugar cookbook:low-calorie_diet recipeFoodstuff cookbook:sweeteners cookbook:low-calorie_diet recipeIngredient "½ dl (50mL) boiling hot water" cookbook:low-calorie_diet recipeIngredient "2 egg whites" cookbook:low-calorie_diet recipeIngredient "3 saltspoons (¾ tsp) sugar/granulated sugar replacement" cookbook:low-calorie_diet recipeIngredient "6 dl (600mL) Low-fat/fat free Fromage Frais" cookbook:low-calorie_diet recipeIngredient "6 saltspoons (1½ tsp) sugarfree strawberry jam" cookbook:low-calorie_diet recipeIngredient "6 sheets of unflavored gelatin" cookbook:low-calorie_diet recipeInstructions ["Make in one dessert bowl or portion cups","Strawberry fromaige frais: Soak gelatin in cold water. Mix Fromage Frais and strawberry jam. Beat eggwhites with sugar\/sugar replacement until stiff. Mix this with the Fromage Frais & jam.","Take the gelatin sheets out of the water, and dissolve them in boiling water. Stir this carefully into the strawberry mixture. Pour into portion cups or a bowl, and cool for some hours.","Decorate with fresh berries"] cookbook:low-calorie_diet type cookbook:diets cookbook:low-calorie_diet url https://en.wikibooks.org/wiki/Cookbook:Low-calorie_diet cookbook:low-calorie_diet url https://en.wikibooks.org/wiki/Cookbook:Low-Calorie_Diet cookbook:low-carb label "low carb" cookbook:low-carb label "low-carb" cookbook:low-carb label "low carb cooking" cookbook:low-carb name "Low-carb" cookbook:low-carb name "Low-Carb" cookbook:low-carb type cookbook:diets cookbook:low-carb url https://en.wikibooks.org/wiki/Cookbook:Low-carb cookbook:low-carb url https://en.wikibooks.org/wiki/Cookbook:Low-Carb cookbook:low_country_shrimp_and_grits label "low country shrimp and grits" cookbook:low_country_shrimp_and_grits name "Low Country Shrimp and Grits" cookbook:low_country_shrimp_and_grits recipeCategory category:american_recipes cookbook:low_country_shrimp_and_grits recipeCategory category:bacon_recipes cookbook:low_country_shrimp_and_grits recipeCategory category:shrimp_recipes cookbook:low_country_shrimp_and_grits recipeCookingTechnique cookbook:sautéing cookbook:low_country_shrimp_and_grits recipeCuisine cookbook:cuisine_of_the_united_states cookbook:low_country_shrimp_and_grits recipeCuisine cookbook:louisiana_creole_cuisine cookbook:low_country_shrimp_and_grits recipeCuisine cookbook:new_england_cuisine cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:bacon cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:butter cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:cayenne_pepper cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:cream cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:garlic cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:green_onion cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:onion cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:paprika cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:pepper cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:salt cookbook:low_country_shrimp_and_grits recipeFoodstuff cookbook:shrimp cookbook:low_country_shrimp_and_grits recipeIngredient "½ onion, minced" cookbook:low_country_shrimp_and_grits recipeIngredient "1 lb large shrimp, peeled (use peels to make stock)" cookbook:low_country_shrimp_and_grits recipeIngredient "1 pint (divided) heavy cream" cookbook:low_country_shrimp_and_grits recipeIngredient "1 recipe coarse grain hominy grits, time to complete when Shrimp are ready to serve" cookbook:low_country_shrimp_and_grits recipeIngredient "2-2½ cups shrimp stock (shrimp peels and parts,dried shrimp flakes, mirapoix, peppercorns)" cookbook:low_country_shrimp_and_grits recipeIngredient "2-3 cloves garlic, minced" cookbook:low_country_shrimp_and_grits recipeIngredient "3-4 scallions, sliced, to garnish" cookbook:low_country_shrimp_and_grits recipeIngredient "3-4 strips thick smoky bacon" cookbook:low_country_shrimp_and_grits recipeIngredient "butter" cookbook:low_country_shrimp_and_grits recipeIngredient "Salt, black pepper, cayenne, paprika, to taste" cookbook:low_country_shrimp_and_grits recipeInstructions ["Slice the bacon into 1 inch pieces bacon & fry until not too crisp; remove & reserve","Saut\u00e9 onion & garlic in bacon fat until just softened (about 2-3 minutes)","Add chilies","Lightly season shrimp & add; saut\u00e9 until ~half cooked \u2013 just turning pink, then remove & reserve w\/ bacon","Deglaze with sherry","Add 1 cup (250 ml) cream & bring to boil, reduce","Add 1 cup shrimp stock, bring to a high simmer and reduce","The liquid should thicken; if necessary, add floured butter at this point (beurre mani\u00e9)","Season with salt, pepper, chili flakes, cayenne, and paprika","Add bacon & shrimp back in & cook gently until shrimp just done","Add lime juice","Serve over grits, garnish with scallions or chives"] cookbook:low_country_shrimp_and_grits type cookbook:recipes cookbook:low_country_shrimp_and_grits url https://en.wikibooks.org/wiki/Cookbook:Low_Country_Shrimp_and_Grits cookbook:low-fat_chocolate_sauce name "Low-Fat Chocolate Sauce" cookbook:low-fat_chocolate_sauce recipeCategory category:chocolate_recipes cookbook:low-fat_chocolate_sauce recipeCategory category:dairy_recipes cookbook:low-fat_chocolate_sauce recipeCategory category:sauce_recipes cookbook:low-fat_chocolate_sauce recipeFoodstuff cookbook:butter cookbook:low-fat_chocolate_sauce recipeFoodstuff cookbook:castor_sugar cookbook:low-fat_chocolate_sauce recipeFoodstuff cookbook:chocolate cookbook:low-fat_chocolate_sauce recipeFoodstuff cookbook:cream cookbook:low-fat_chocolate_sauce recipeIngredient "1½ fluid oz (70ml) crème fraîche" cookbook:low-fat_chocolate_sauce recipeIngredient "1½ oz caster sugar" cookbook:low-fat_chocolate_sauce recipeIngredient "1½ oz low-fat butter" cookbook:low-fat_chocolate_sauce recipeIngredient "1½ oz plain chocolate" cookbook:low-fat_chocolate_sauce recipeInstructions ["Melt all the ingredients in the sauce pan and allow to bubble for a while until the mixture darkens in colour slightly. Be careful not to let the chocolate burn.","Remove from the heat and allow to cool until it thickens."] cookbook:low-fat_chocolate_sauce type cookbook:recipes cookbook:low-fat_chocolate_sauce url https://en.wikibooks.org/wiki/Cookbook:Low-Fat_Chocolate_Sauce cookbook:low-fat_cooking label "low-fat cooking" cookbook:low_flame label "low flame" cookbook:low-gi_diet label "diabetics" cookbook:low-gi_diet label "low-gi diet" cookbook:low-gi_diet label "low-gi diet (diabetic)" cookbook:low-gi_diet name "Low-GI Diet" cookbook:low-gi_diet recipeCategory category:low-gi_recipes cookbook:low-gi_diet type cookbook:diets cookbook:low-gi_diet url https://en.wikibooks.org/wiki/Cookbook:Low-GI_Diet cookbook:low-sodium_cooking label "low sodium" cookbook:low-sodium_cooking label "low-sodium" cookbook:low-sodium_cooking label "low-sodium cooking" cookbook:low-sodium_cooking name "Low-sodium Cooking" cookbook:low-sodium_cooking name "Low-Sodium Cooking" cookbook:low-sodium_cooking type cookbook:diets cookbook:low-sodium_cooking url https://en.wikibooks.org/wiki/Cookbook:Low-sodium_Cooking cookbook:low-sodium_cooking url https://en.wikibooks.org/wiki/Cookbook:Low-Sodium_Cooking cookbook:lox label "lox" cookbook:lox name "Lox" cookbook:lox type cookbook:ingredients cookbook:lox url https://en.wikibooks.org/wiki/Cookbook:Lox cookbook:lubia_polo label "lubia polo" cookbook:luciabullar label "luciabullar" cookbook:luciabullar name "Luciabullar" cookbook:luciabullar recipeCategory category:bread_recipes cookbook:luciabullar recipeCategory category:holiday_recipes cookbook:luciabullar recipeCategory category:recipes_with_metric_units cookbook:luciabullar recipeCategory category:saffron_recipes cookbook:luciabullar recipeCategory category:swedish_recipes cookbook:luciabullar recipeCuisine cookbook:cuisine_of_sweden cookbook:luciabullar recipeFoodstuff cookbook:half_and_half cookbook:luciabullar recipeFoodstuff cookbook:raisin cookbook:luciabullar recipeFoodstuff cookbook:saffron cookbook:luciabullar recipeFoodstuff cookbook:yeast cookbook:luciabullar recipeIngredient "½ c. (120g) melted butter" cookbook:luciabullar recipeIngredient "¾ c. (180g) sugar" cookbook:luciabullar recipeIngredient "¾ c. (180ml) half and half, lukewarm...., half and half refers to a mixture of 50% milk and 50% cream." cookbook:luciabullar recipeIngredient "½ tsp. crushed saffron threads (¼ tsp. powder)" cookbook:luciabullar recipeIngredient "4-5 c. sifted flour" cookbook:luciabullar recipeIngredient "one tsp. salt" cookbook:luciabullar recipeIngredient "Raisins to decorate" cookbook:luciabullar recipeIngredient "two eggs, beaten" cookbook:luciabullar recipeIngredient "two pkgs. yeast (4½ tsp.) dissolved in ¼ c. very warm (edit lukewarm) water" cookbook:luciabullar recipeInstructions ["Mix saffron in warm half and half and let stand while dissolving yeast in the water.","Mix half of flour with other ingredients and beat until well blended.","Add flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.","Place dough in buttered bowl and let rise until double (1\u00bd hours).","Roll seven-inch-long sticks and form S-shaped buns with their ends curled in. Place a raisin in each curl.","Place buns on buttered sheet, cover and let rise 45 minutes. Brush with beaten egg and bake at 375-400\u00b0F (190-200\u00b0C) for 10-15 minutes.","[http:\/\/www.flickr.com\/photos\/tomhe\/sets\/72057594122213908\/ Photos of baking saffron buns]"] cookbook:luciabullar type cookbook:recipes cookbook:luciabullar url https://en.wikibooks.org/wiki/Cookbook:Luciabullar cookbook:lu_cuisine label "lu cuisine" cookbook:lumberjacks name "Lumberjacks" cookbook:lumberjacks recipeCategory category:cookie_recipes cookbook:lumberjacks recipeCategory category:dessert_recipes cookbook:lumberjacks recipeCookingTechnique cookbook:baking cookbook:lumberjacks recipeCookingTechnique cookbook:creaming cookbook:lumberjacks recipeFoodstuff cookbook:baking_soda cookbook:lumberjacks recipeFoodstuff cookbook:butter cookbook:lumberjacks recipeFoodstuff cookbook:cinnamon cookbook:lumberjacks recipeFoodstuff cookbook:egg cookbook:lumberjacks recipeFoodstuff cookbook:flour cookbook:lumberjacks recipeFoodstuff cookbook:ginger cookbook:lumberjacks recipeFoodstuff cookbook:molasses cookbook:lumberjacks recipeFoodstuff cookbook:shortening cookbook:lumberjacks recipeFoodstuff cookbook:sugar cookbook:lumberjacks recipeIngredient "1 cup caster sugar" cookbook:lumberjacks recipeIngredient "1 cup dark molasses. (Different countries use different strengths of molasses. A dark true molasses will require you to use 2 tablespoons molasses and the rest white sugar. In Abu Dhabi my mom used one packed cup of muscovado (unrefined or raw sugar) and no molasses. If you can find the American brand of Grandma's dark molasses then that is perfect.)" cookbook:lumberjacks recipeIngredient "1 cup white tinned vegetable shortening or butter" cookbook:lumberjacks recipeIngredient "1 teaspoon ginger" cookbook:lumberjacks recipeIngredient "1 teaspoon of bicarbonate of soda" cookbook:lumberjacks recipeIngredient "2 eggs" cookbook:lumberjacks recipeIngredient "2 teaspoons cinnamon" cookbook:lumberjacks recipeIngredient "4 cups of sifted flour (not self-raising)" cookbook:lumberjacks recipeInstructions ["Cream together the sugar and shortening.","Add molasses (If you use muscovado sugar, then add the white and muscovado at the same time) and unbeaten eggs.","Mix well.","Mix or sift together the flour, spices, bicarb of soda.","Add this to the egg butter mixture and mix well together.","Put 1\/4 cup more white sugar into a small bowl.","Dip fingers into the sugar, then pinch off a ball of dough and roll it into the size and shape of a walnut.","Dip the cookie dough ball into the sugar and place balls on a greased (butter or shortening) cookie sheet about three inches apart.","Bake in a pre-heated 350 degree F or 175 degree Celsius oven for 10 to 15 minutes.","The cookies should be soft when cooled."] cookbook:lumberjacks type cookbook:recipes cookbook:lumberjacks url https://en.wikibooks.org/wiki/Cookbook:Lumberjacks cookbook:lumpia_shanghai label "lumpia shanghai" cookbook:lunch label "lunch" cookbook:lunch name "Lunch" cookbook:lunch recipeCategory category:meals cookbook:lunch type cookbook:meals cookbook:lunch type cookbook:recipes cookbook:lunch url https://en.wikibooks.org/wiki/Cookbook:Lunch cookbook:lutenica label "lutenica" cookbook:lychee label "lychee" cookbook:lychee name "Lychee" cookbook:lychee type cookbook:fruits cookbook:lychee type cookbook:ingredients cookbook:lychee url https://en.wikibooks.org/wiki/Cookbook:Lychee cookbook:lye label "lye" cookbook:lynn's_veggie_salad difficulty 3 cookbook:lynn's_veggie_salad label "lynn's veggie salad" cookbook:lynn's_veggie_salad name "Lynn's Veggie Salad" cookbook:lynn's_veggie_salad recipeCategory category:bell_pepper_recipes cookbook:lynn\'s_veggie_salad recipeCategory category:bell_pepper_recipes cookbook:lynn's_veggie_salad recipeCategory category:canadian_recipes cookbook:lynn\'s_veggie_salad recipeCategory category:canadian_recipes cookbook:lynn\'s_veggie_salad recipeCategory category:medium_difficulty_recipes cookbook:lynn's_veggie_salad recipeCategory category:recipes_with_metric_units cookbook:lynn\'s_veggie_salad recipeCategory category:recipes_with_metric_units cookbook:lynn\'s_veggie_salad recipeCategory category:recipes_without_servings cookbook:lynn's_veggie_salad recipeCategory category:salad_recipes cookbook:lynn\'s_veggie_salad recipeCategory category:salad_recipes cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:carrot cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:celery cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:chive cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:green_bean cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:green_pepper cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:onion cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:paprika cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:parsley cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:pepper cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:salt cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:tomato cookbook:lynn's_veggie_salad recipeFoodstuff cookbook:walnut cookbook:lynn's_veggie_salad recipeIngredient "1/2 (120g) cup of cubed tomato" cookbook:lynn's_veggie_salad recipeIngredient "1/2 cup (120g) of chopped celery" cookbook:lynn's_veggie_salad recipeIngredient "1/2 cup (120g) of diced onion" cookbook:lynn's_veggie_salad recipeIngredient "1/2 teaspoon of chives" cookbook:lynn's_veggie_salad recipeIngredient "1/2 teaspoon of salt" cookbook:lynn's_veggie_salad recipeIngredient "1 cup (240g) of shredded carrot" cookbook:lynn's_veggie_salad recipeIngredient "1 green pepper" cookbook:lynn's_veggie_salad recipeIngredient "1 tablespoon of fresh parsley" cookbook:lynn's_veggie_salad recipeIngredient "1 teaspoon of paprika" cookbook:lynn's_veggie_salad recipeIngredient "1 teaspoon of pepper" cookbook:lynn's_veggie_salad recipeIngredient "3 chopped walnuts" cookbook:lynn's_veggie_salad recipeIngredient "4-6 chopped green beans" cookbook:lynn's_veggie_salad recipeIngredient "4-6 chopped yellow beans" cookbook:lynn's_veggie_salad recipeInstructions ["Cut the green pepper into long thin strips.","Toss vegetables together in a large bowl.","Using a mortar grind the spices together, sprinkle over salad.","Sprinkle walnut chunks over salad.","Serve."] cookbook:lynn's_veggie_salad recipeNotes "* One can easily substitute the cubes of tomato for cherry tomatoes or plum tomatoes, however, these both have seeds in them and the bitterness is often undesirable. " cookbook:lynn's_veggie_salad totalTime "30 minutes" cookbook:lynn's_veggie_salad type cookbook:recipes cookbook:lynn\'s_veggie_salad type cookbook:recipes cookbook:lynn's_veggie_salad url https://en.wikibooks.org/wiki/Cookbook:Lynn's_Veggie_Salad cookbook:ma'amoul label "ma'amoul" cookbook:ma'amoul name "Ma'amoul" cookbook:ma'amoul recipeCategory category:cinnamon_recipes cookbook:ma\'amoul recipeCategory category:cinnamon_recipes cookbook:ma'amoul recipeCategory category:date_recipes cookbook:ma\'amoul recipeCategory category:date_recipes cookbook:ma'amoul recipeCategory category:middle_eastern_recipes cookbook:ma\'amoul recipeCategory category:middle_eastern_recipes cookbook:ma'amoul recipeCategory category:pastry_recipes cookbook:ma\'amoul recipeCategory category:pastry_recipes cookbook:ma'amoul recipeCategory category:walnut_recipes cookbook:ma\'amoul recipeCategory category:walnut_recipes cookbook:ma'amoul recipeCuisine cookbook:middle_eastern_cuisines cookbook:ma\'amoul recipeCuisine cookbook:middle_eastern_cuisines cookbook:ma'amoul recipeFoodstuff cookbook:baking_powder cookbook:ma'amoul recipeFoodstuff cookbook:butter cookbook:ma'amoul recipeFoodstuff cookbook:flour cookbook:ma'amoul recipeFoodstuff cookbook:milk cookbook:ma'amoul recipeFoodstuff cookbook:powdered_sugar cookbook:ma'amoul recipeFoodstuff cookbook:rosewater cookbook:ma'amoul recipeFoodstuff cookbook:salt cookbook:ma'amoul recipeFoodstuff cookbook:semolina cookbook:ma'amoul recipeFoodstuff cookbook:sugar cookbook:ma'amoul recipeFoodstuff cookbook:water cookbook:ma'amoul recipeIngredient "½ lb. (250 g) unsalted butter (Normandy butter is best)" cookbook:ma'amoul recipeIngredient "1-2 tbsp. rose water or orange flower water" cookbook:ma'amoul recipeIngredient "1 lb. (500 g) plain white flour (up to a quarter of the flour may be replaced with fine semolina)" cookbook:ma'amoul recipeIngredient "2 tbsp. water or milk" cookbook:ma'amoul recipeIngredient "2 tbsp. white sugar" cookbook:ma'amoul recipeIngredient "baking powder (optional)" cookbook:ma'amoul recipeIngredient "icing sugar" cookbook:ma'amoul recipeIngredient "pinch of salt (optional)" cookbook:ma'amoul recipeInstructions ["Sift the flour into a mixing bowl. Mix with 2 tablespoons white sugar, and a pinch of salt if desired. Some people add a very small quantity of baking powder.","Work in the butter until the consistency is as uniform as possible; one way is to heat the butter in the microwave first until it is nearly melted, and then mix it with the flour into a sort of crumble. Cover and leave for some hours or overnight (not in the fridge, or it will go rock hard).","Break up the dough with your fingers and add the rose water or orange flower water and 2 tbsp. water or milk until it is malleable, and knead the whole into a smooth ball.","Take a walnut-sized ball of the dough, stick your thumb into it and hollow out into a cup shape, so that the walls are as thin as possible without breaking.","Insert filling to about three-quarters full, and pinch the aperture closed. Pat gently into a ball, not letting the walls break.","Decorate the ball on top with tweezers or the prongs of a fork. Alternatively, pat it into a wooden mould and flatten the exposed bottom surface, then bang the mould face down on the work surface to extract the moulded pastry.","Repeat the last three steps until all the dough and the filling is used. If at any stage the remaining dough shows signs of drying out, knead in a little more water or milk.","Place the pastries on a baking sheet (not greased, as the dough is already very buttery) and bake in a preheated oven (180\u00b0C \/ 355\u00b0F; 160\u00b0C if a fan oven) for 20 minutes: they must not be allowed to become hard or brown. In fact they should look a little moist and underdone when removed from the oven: they will steam off and harden as they cool.","Leave the pastries to cool, and dust with icing sugar when cold. Keep in a sealed plastic box or biscuit tin."] cookbook:ma'amoul type cookbook:recipes cookbook:ma\'amoul type cookbook:recipes cookbook:ma'amoul url https://en.wikibooks.org/wiki/Cookbook:Ma'amoul cookbook:macadamia label "macadamia" cookbook:macadamia label "macadamia nut" cookbook:macadamia label "macadamia nuts" cookbook:macadamia label "macadamias" cookbook:macadamia name "Macadamia" cookbook:macadamia name "Macadamia Nut" cookbook:macadamia type cookbook:ingredients cookbook:macadamia type cookbook:nuts_and_seeds cookbook:macadamia url https://en.wikibooks.org/wiki/Cookbook:Macadamia cookbook:macadamia url https://en.wikibooks.org/wiki/Cookbook:Macadamia_Nut cookbook:macaroni_&_cheese_(baked) label "macaroni & cheese (baked)" cookbook:macaroni_&_cheese_(baked) name "Macaroni & Cheese (Baked)" cookbook:macaroni_&_cheese_(baked) recipeCategory category:baked_recipes cookbook:macaroni_&_cheese_(baked) recipeCategory category:boiled_recipes cookbook:macaroni_&_cheese_(baked) recipeCategory category:cheese_recipes cookbook:macaroni_&_cheese_(baked) recipeCategory category:pasta_recipes cookbook:macaroni_&_cheese_(baked) recipeCategory category:side_dish_recipes cookbook:macaroni_&_cheese_(baked) recipeCategory category:vegetarian_recipes cookbook:macaroni_&_cheese_(baked) recipeIngredient "1/2 lb (227g) elbow macaroni" cookbook:macaroni_&_cheese_(baked) recipeIngredient "12 oz (340g) sharp cheddar, shredded" cookbook:macaroni_&_cheese_(baked) recipeIngredient "1/2 tsp paprika" cookbook:macaroni_&_cheese_(baked) recipeIngredient "1 bay leaf" cookbook:macaroni_&_cheese_(baked) recipeIngredient "1 large egg" cookbook:macaroni_&_cheese_(baked) recipeIngredient "1 red onion finely chopped" cookbook:macaroni_&_cheese_(baked) recipeIngredient "1 Tbsp powdered mustard" cookbook:macaroni_&_cheese_(baked) recipeIngredient "1 tsp salt" cookbook:macaroni_&_cheese_(baked) recipeIngredient "2 tsp Tabasco Pepper Sauce" cookbook:macaroni_&_cheese_(baked) recipeIngredient "3 c milk" cookbook:macaroni_&_cheese_(baked) recipeIngredient "3 Tbsp butter" cookbook:macaroni_&_cheese_(baked) recipeIngredient "3 Tbsp flour" cookbook:macaroni_&_cheese_(baked) recipeIngredient "Fresh black pepper" cookbook:macaroni_&_cheese_(baked) recipeInstructions ["Preheat oven to 350 degrees F.","In a large pot of boiling, salted water cook the pasta until it is al dente.","While the pasta is cooking, melt the butter in a separate pot.","Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps.","Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.","Temper in the egg.","Stir in 3\/4 of the cheese.","Season with salt and pepper.","Fold the macaroni into the mix and pour into a 2-quart casserole dish.","Top with remaining cheese.","Melt the butter in a saut\u00e9 pan and toss the bread crumbs to coat.","Top the macaroni with the bread crumbs.","Bake for 30 minutes.","Remove from oven and rest for 10 minutes before serving."] cookbook:macaroni_&_cheese_(baked) type cookbook:recipes cookbook:macaroni_&_cheese_(baked) url https://en.wikibooks.org/wiki/Cookbook:Macaroni_&_Cheese_(Baked) cookbook:macaroni_&_nutritional_yeast label "macaroni & nutritional yeast" cookbook:macaroni_&_nutritional_yeast name "Macaroni & Nutritional Yeast" cookbook:macaroni_&_nutritional_yeast recipeCategory category:boiled_recipes cookbook:macaroni_&_nutritional_yeast recipeCategory category:nutritional_yeast_recipes cookbook:macaroni_&_nutritional_yeast recipeCategory category:pasta_recipes cookbook:macaroni_&_nutritional_yeast recipeCategory category:side_dish_recipes cookbook:macaroni_&_nutritional_yeast recipeCategory category:vegan_recipes cookbook:macaroni_&_nutritional_yeast recipeCuisine cookbook:vegan_cuisine cookbook:macaroni_&_nutritional_yeast recipeFoodstuff cookbook:flour cookbook:macaroni_&_nutritional_yeast recipeFoodstuff cookbook:garlic_powder cookbook:macaroni_&_nutritional_yeast recipeFoodstuff cookbook:margarine cookbook:macaroni_&_nutritional_yeast recipeFoodstuff cookbook:nutritional_yeast_flakes cookbook:macaroni_&_nutritional_yeast recipeFoodstuff cookbook:pasta cookbook:macaroni_&_nutritional_yeast recipeFoodstuff cookbook:salt cookbook:macaroni_&_nutritional_yeast recipeFoodstuff cookbook:soy_sauce cookbook:macaroni_&_nutritional_yeast recipeFoodstuff cookbook:turmeric cookbook:macaroni_&_nutritional_yeast recipeIngredient "1 1/2 tsp garlic powder" cookbook:macaroni_&_nutritional_yeast recipeIngredient "1 1/2 tsp. salt" cookbook:macaroni_&_nutritional_yeast recipeIngredient "1/2 cup flour" cookbook:macaroni_&_nutritional_yeast recipeIngredient "1/2 cup margarine" cookbook:macaroni_&_nutritional_yeast recipeIngredient "1 cup nutritional yeast flakes" cookbook:macaroni_&_nutritional_yeast recipeIngredient "1 pinch of turmeric" cookbook:macaroni_&_nutritional_yeast recipeIngredient "1 pound dry macaroni" cookbook:macaroni_&_nutritional_yeast recipeIngredient "2 Tbsp. soy sauce" cookbook:macaroni_&_nutritional_yeast recipeIngredient "3 1/2 cup Water (or rice milk)" cookbook:macaroni_&_nutritional_yeast recipeInstructions ["Bring 4 quarts of water to a boil, add salt to taste, and add the macaroni.","Melt the margarine over low heat. Beat in flour with a wire whisk. Continue to beat over medium heat until mixture is smooth and bubbly.","Whip in boiling water (or rice milk). Then add salt, garlic powder, soy sauce, and turmeric to the liquid.","The sauce should cook until it thickens and bubbles. When that happens, beat in nutritional yeast flakes (if the sauce is too thick, add more water). For a variation, add mustard.","When the macaroni is cooked, drain and add the sauce. Serve immediately."] cookbook:macaroni_&_nutritional_yeast type cookbook:recipes cookbook:macaroni_&_nutritional_yeast url https://en.wikibooks.org/wiki/Cookbook:Macaroni_&_Nutritional_Yeast cookbook:macaroni_and_cheese label "macaroni & cheese" cookbook:macaroni_and_cheese label "macaroni and cheese" cookbook:macaroni_and_cheese name "Macaroni & cheese" cookbook:macaroni_and_cheese name "Macaroni & Cheese" cookbook:macaroni_and_cheese name "Macaroni and cheese" cookbook:macaroni_and_cheese name "Macaroni and Cheese" cookbook:macaroni_and_cheese recipeCategory category:boiled_recipes cookbook:macaroni_and_cheese recipeCategory category:cheese_recipes cookbook:macaroni_and_cheese recipeCategory category:pasta_recipes cookbook:macaroni_and_cheese recipeCategory category:recipes_with_images cookbook:macaroni_and_cheese recipeCategory category:recipes_without_servings cookbook:macaroni_and_cheese recipeCategory category:side_dish_recipes cookbook:macaroni_and_cheese recipeFoodstuff cookbook:butter cookbook:macaroni_and_cheese recipeFoodstuff cookbook:cayenne_pepper cookbook:macaroni_and_cheese recipeFoodstuff cookbook:cheddar_cheese cookbook:macaroni_and_cheese recipeFoodstuff cookbook:cheese cookbook:macaroni_and_cheese recipeFoodstuff cookbook:egg cookbook:macaroni_and_cheese recipeFoodstuff cookbook:flour cookbook:macaroni_and_cheese recipeFoodstuff cookbook:macaroni cookbook:macaroni_and_cheese recipeFoodstuff cookbook:milk cookbook:macaroni_and_cheese recipeFoodstuff cookbook:monterey_jack_cheese cookbook:macaroni_and_cheese recipeFoodstuff cookbook:oregano cookbook:macaroni_and_cheese recipeFoodstuff cookbook:parmesan_cheese cookbook:macaroni_and_cheese recipeFoodstuff cookbook:parsley cookbook:macaroni_and_cheese recipeFoodstuff cookbook:salt cookbook:macaroni_and_cheese recipeIngredient "½ c butter" cookbook:macaroni_and_cheese recipeIngredient "½ c flour" cookbook:macaroni_and_cheese recipeIngredient "½ tsp cayenne pepper, or to taste" cookbook:macaroni_and_cheese recipeIngredient "1 c cheddar cheese" cookbook:macaroni_and_cheese recipeIngredient "1 c Parmesan or Monterey Jack cheese" cookbook:macaroni_and_cheese recipeIngredient "4 c milk" cookbook:macaroni_and_cheese recipeIngredient "cooked macaroni" cookbook:macaroni_and_cheese recipeInstructions ["Make a roux using half cup of butter (a stick) and half a cup of flour.","Add 4 cups of heated milk and stir until smooth to complete the white sauce.","Add cheese and cayenne pepper.","Finally, mix with a pot of cooked pasta.","8 oz (by weight) elbow macaroni","\u00bd cups milk","\u00bc cups butter","\u00bd cups cheese (of the chef's preference)","1 egg","dash of dried parsley and oregano","salt to taste"] cookbook:macaroni_and_cheese type cookbook:recipes cookbook:macaroni_and_cheese url https://en.wikibooks.org/wiki/Cookbook:Macaroni_&_cheese cookbook:macaroni_and_cheese url https://en.wikibooks.org/wiki/Cookbook:Macaroni_&_Cheese cookbook:macaroni_and_cheese url https://en.wikibooks.org/wiki/Cookbook:Macaroni_and_cheese cookbook:macaroni_and_cheese url https://en.wikibooks.org/wiki/Cookbook:Macaroni_and_Cheese cookbook:macaroni_&_cheese_(baked) recipeCategory category:cheese_recipes cookbook:macaroni_&_cheese_(baked) recipeCategory category:pasta_recipes cookbook:macaroni_&_cheese_(baked) recipeCategory category:vegetarian_recipes cookbook:macaroni_&_cheese_(baked) type cookbook:recipes cookbook:macaroni label "elbow macaroni" cookbook:macaroni label "macaroni" cookbook:macaroni name "Macaroni" cookbook:macaroni_&_nutritional_yeast recipeCategory category:nutritional_yeast_recipes cookbook:macaroni_&_nutritional_yeast recipeCategory category:pasta_recipes cookbook:macaroni_&_nutritional_yeast recipeCategory category:vegan_recipes cookbook:macaroni_&_nutritional_yeast recipeCuisine cookbook:vegan_cuisine cookbook:macaroni_&_nutritional_yeast type cookbook:recipes cookbook:macaroni_pie difficulty 2 cookbook:macaroni_pie label "macaroni pie" cookbook:macaroni_pie name "Macaroni Pie" cookbook:macaroni_pie recipeCategory category:baked_recipes cookbook:macaroni_pie recipeCategory category:caribbean_recipes cookbook:macaroni_pie recipeCategory category:cheese_recipes cookbook:macaroni_pie recipeCategory category:easy_recipes cookbook:macaroni_pie recipeCategory category:pasta_recipes cookbook:macaroni_pie recipeCategory category:recipes_with_metric_units cookbook:macaroni_pie recipeCategory category:side_dish_recipes cookbook:macaroni_pie recipeCategory category:trinidadian_and_tobagonian_recipes cookbook:macaroni_pie recipeCuisine cookbook:caribbean_cuisines cookbook:macaroni_pie recipeFoodstuff cookbook:carrot cookbook:macaroni_pie recipeFoodstuff cookbook:cheese cookbook:macaroni_pie recipeFoodstuff cookbook:condensed_milk cookbook:macaroni_pie recipeFoodstuff cookbook:egg cookbook:macaroni_pie recipeFoodstuff cookbook:macaroni cookbook:macaroni_pie recipeFoodstuff cookbook:onion cookbook:macaroni_pie recipeFoodstuff cookbook:pepper cookbook:macaroni_pie recipeFoodstuff cookbook:salt cookbook:macaroni_pie recipeIngredient "¼ tsp. white pepper" cookbook:macaroni_pie recipeIngredient "1½ cups evaporated milk" cookbook:macaroni_pie recipeIngredient "1 carrot, grated" cookbook:macaroni_pie recipeIngredient "1 package macaroni (225 grams / 8 oz.)" cookbook:macaroni_pie recipeIngredient "1 small onion, finely chopped" cookbook:macaroni_pie recipeIngredient "1 tsp. prepared yellow mustard" cookbook:macaroni_pie recipeIngredient "1 tsp. salt" cookbook:macaroni_pie recipeIngredient "2 cups grated cheese" cookbook:macaroni_pie recipeIngredient "2 eggs" cookbook:macaroni_pie recipeIngredient "a pinch of unsalted butter" cookbook:macaroni_pie recipeInstructions ["Boil macaroni in salted water until tender; drain.","Beat eggs until fluffy.","Combine macaroni, eggs, cheese, milk, onion, carrot, salt, white pepper, mustard and butter.","Pour into a greased baking dish and sprinkle shredded cheese and bread crumbs or panko bread crumbs on top of macaroni to cover it evenly.","Bake at 175\u00b0C (350\u00b0F) until firm (approx. 30 minutes). A fork or metal skewer should come out dry when you press it all the way through the pie."] cookbook:macaroni_pie recipeNotes "*Macaroni pie can be enhanced further by adding ingredients such as tomato, chopped herbs, minced beef or roasted onions. Also try using a few varieties of cheese together. *Use your imagination. *Usually best when the surface has browned to an even colour. *Some people sprinkle breadcrumbs on the surface prior to baking. " cookbook:macaroni_pie recipeYield 4 cookbook:macaroni_pie totalTime "45 minutes" cookbook:macaroni_pie type cookbook:recipes cookbook:macaroni_pie url https://en.wikibooks.org/wiki/Cookbook:Macaroni_Pie cookbook:macaroni_salad label "macaroni salad" cookbook:macaroni_salad name "Macaroni Salad" cookbook:macaroni_salad recipeCategory category:mayonnaise_recipes cookbook:macaroni_salad recipeCategory category:pasta_recipes cookbook:macaroni_salad recipeCategory category:refrigerated_recipes cookbook:macaroni_salad recipeCategory category:salad_recipes cookbook:macaroni_salad recipeFoodstuff cookbook:celery cookbook:macaroni_salad recipeFoodstuff cookbook:cider_vinegar cookbook:macaroni_salad recipeFoodstuff cookbook:mustard cookbook:macaroni_salad recipeFoodstuff cookbook:onion cookbook:macaroni_salad recipeFoodstuff cookbook:pepper cookbook:macaroni_salad recipeFoodstuff cookbook:salt cookbook:macaroni_salad recipeFoodstuff cookbook:sugar cookbook:macaroni_salad recipeIngredient "1/2 cup mayonnaise" cookbook:macaroni_salad recipeIngredient "1/3 cup celery, chopped" cookbook:macaroni_salad recipeIngredient "1/3 cup red onion, chopped" cookbook:macaroni_salad recipeIngredient "1 lb elbow macaroni pasta, cooked, drained, and chilled" cookbook:macaroni_salad recipeIngredient "1 teaspoon dry mustard" cookbook:macaroni_salad recipeIngredient "1 teaspoon Sugar" cookbook:macaroni_salad recipeIngredient "2 Tablespoons cider vinegar" cookbook:macaroni_salad recipeIngredient "Salt and Pepper to taste" cookbook:macaroni_salad recipeInstructions ["Whisk mayonnaise, mustard, sugar and vinegar in small bowl.","Mix remaining ingredients in a large bowl.","Pour the dressing onto the salad and stir to combine.","Cool before serving."] cookbook:macaroni_salad type cookbook:recipes cookbook:macaroni_salad url https://en.wikibooks.org/wiki/Cookbook:Macaroni_Salad cookbook:macaroni type cookbook:ingredients cookbook:macaroni url https://en.wikibooks.org/wiki/Cookbook:Macaroni cookbook:macedonia type cookbook:cuisines cookbook:macedonia type cookbook:cuisines_by_country cookbook:machacado_con_huevo label "machacado con huevo" cookbook:machacado_con_huevo name "Machacado con huevo" cookbook:machacado_con_huevo recipeCategory category:beef_recipes cookbook:machacado_con_huevo recipeCategory category:breakfast_recipes cookbook:machacado_con_huevo recipeCategory category:egg_recipes cookbook:machacado_con_huevo recipeCategory category:mexican_recipes cookbook:machacado_con_huevo recipeCategory category:pan_fried_recipes cookbook:machacado_con_huevo recipeCategory category:recipes_with_images cookbook:machacado_con_huevo recipeCategory category:recipes_without_cooking_time cookbook:machacado_con_huevo recipeCategory category:tortilla_recipes cookbook:machacado_con_huevo recipeCuisine cookbook:cuisine_of_jalisco cookbook:machacado_con_huevo recipeCuisine cookbook:cuisine_of_mexico cookbook:machacado_con_huevo recipeCuisine cookbook:cuisine_of_yucatan cookbook:machacado_con_huevo recipeEquipment cookbook:frying_pan cookbook:machacado_con_huevo recipeFoodstuff cookbook:beef cookbook:machacado_con_huevo recipeFoodstuff cookbook:butter cookbook:machacado_con_huevo recipeFoodstuff cookbook:cheddar_cheese cookbook:machacado_con_huevo recipeFoodstuff cookbook:egg cookbook:machacado_con_huevo recipeFoodstuff cookbook:margarine cookbook:machacado_con_huevo recipeFoodstuff cookbook:monterey_jack_cheese cookbook:machacado_con_huevo recipeIngredient "10 (8-inch) soft taco-size flour tortillas, warmed" cookbook:machacado_con_huevo recipeIngredient "1 (16-ounce) can refried beans, warmed" cookbook:machacado_con_huevo recipeIngredient "1 tablespoon butter or margarine" cookbook:machacado_con_huevo recipeIngredient "2 cups (8-ounces) shredded cheddar or Monterey Jack Cheese" cookbook:machacado_con_huevo recipeIngredient "2 cups shredded beef filling" cookbook:machacado_con_huevo recipeIngredient "6 large eggs, lightly beaten" cookbook:machacado_con_huevo recipeIngredient "Salsa for accompaniment" cookbook:machacado_con_huevo recipeInstructions ["Heat butter in large skillet over medium-high heat. Add eggs; cook, stirring frequently, for 2 to 3 minutes or until eggs just begin to set.","Stir in shredded beef filling. Cook, stirring occasionally, for 2 to 3 minutes or until eggs are cooked and beef is heated through. Serve beef filling with tortillas, beans, cheese and salsa."] cookbook:machacado_con_huevo type cookbook:recipes cookbook:machacado_con_huevo url https://en.wikibooks.org/wiki/Cookbook:Machacado_con_huevo cookbook:macho_nachos label "macho nachos" cookbook:macho_nachos name "Macho Nachos" cookbook:macho_nachos recipeCategory category:appetizer_recipes cookbook:macho_nachos recipeCategory category:baked_recipes cookbook:macho_nachos recipeCategory category:bean_recipes cookbook:macho_nachos recipeCategory category:chile_recipes cookbook:macho_nachos recipeCategory category:southwestern_recipes cookbook:macho_nachos recipeCategory category:tortilla_recipes cookbook:macho_nachos recipeCuisine cookbook:southwestern_cuisine cookbook:macho_nachos recipeFoodstuff cookbook:cheddar_cheese cookbook:macho_nachos recipeFoodstuff cookbook:jalapeño cookbook:macho_nachos recipeFoodstuff cookbook:sour_cream cookbook:macho_nachos recipeFoodstuff cookbook:tortilla_chip cookbook:macho_nachos recipeIngredient "1 can prepared bean dip (9 oz)" cookbook:macho_nachos recipeIngredient "cayenne pepper sauce" cookbook:macho_nachos recipeIngredient "guacamole (ready-made)" cookbook:macho_nachos recipeIngredient "nachos or tortilla chips" cookbook:macho_nachos recipeIngredient "shredded cheddar cheese" cookbook:macho_nachos recipeIngredient "sliced jalapeño peppers" cookbook:macho_nachos recipeIngredient "sour cream" cookbook:macho_nachos recipeInstructions ["Stir cayenne pepper into the bean dip to taste and spread on chips.","Sprinkle with cheese and heat in 400 degree oven for 2 minutes or until cheese melts.","Top with guacamole dip and sour cream; garnish liberally with sliced jalape\u00f1o peppers."] cookbook:macho_nachos type cookbook:recipes cookbook:macho_nachos url https://en.wikibooks.org/wiki/Cookbook:Macho_Nachos cookbook:mackerel label "dried mackerel flakes" cookbook:mackerel label "mackerel" cookbook:mackerel name "Mackerel" cookbook:mackerel recipeCategory category:saltwater_fish cookbook:mackerel type cookbook:ingredients cookbook:mackerel type cookbook:saltwater_fish cookbook:mackerel url https://en.wikibooks.org/wiki/Cookbook:Mackerel cookbook:macrobiotic_cooking label "macrobiotic cooking" cookbook:madbucha label "madbucha" cookbook:madbucha name "Madbucha" cookbook:madbucha recipeCategory category:appetizer_recipes cookbook:madbucha recipeCategory category:bell_pepper_recipes cookbook:madbucha recipeCategory category:boiled_recipes cookbook:madbucha recipeCategory category:north_african_recipes cookbook:madbucha recipeCategory category:onion_recipes cookbook:madbucha recipeCategory category:side_dish_recipes cookbook:madbucha recipeCategory category:tomato_recipes cookbook:madbucha recipeFoodstuff cookbook:bell_pepper cookbook:madbucha recipeFoodstuff cookbook:chiles cookbook:madbucha recipeFoodstuff cookbook:cumin cookbook:madbucha recipeFoodstuff cookbook:garlic cookbook:madbucha recipeFoodstuff cookbook:oil_and_fat cookbook:madbucha recipeFoodstuff cookbook:onion cookbook:madbucha recipeFoodstuff cookbook:oregano cookbook:madbucha recipeFoodstuff cookbook:parsley cookbook:madbucha recipeFoodstuff cookbook:pepper cookbook:madbucha recipeFoodstuff cookbook:salt cookbook:madbucha recipeFoodstuff cookbook:tomato cookbook:madbucha recipeIngredient "10 regular bell peppers, cut into small pieces, but not too small so they don't end up disappearing when you cook them. They can be any color, but red is traditional" cookbook:madbucha recipeIngredient "15 tomatoes, cubed" cookbook:madbucha recipeIngredient "2 cloves garlic, chopped" cookbook:madbucha recipeIngredient "2 onions, chopped" cookbook:madbucha recipeIngredient "5 chili peppers, chopped small." cookbook:madbucha recipeIngredient "A 330ml can of tomato paste" cookbook:madbucha recipeIngredient "oil" cookbook:madbucha recipeIngredient "There is no official list of spices, but I usually use salt, pepper, cumin, parsley and oregano" cookbook:madbucha recipeInstructions ["Take a pot that is big enough for all of the above, cover the bottom with oil, and put it on a flame.","When the oil gets hot, put in the onion and garlic.","When they start to fry, add the rest of the vegetables and salt.","Mix it up a bit and cover the pot.","Leave it to cook, mixing it every so often, until the level of the liquid is higher than the level of the vegetables.","Drain off most (but not all) the liquid.","Add the tomato paste and the spices.","Mix, and let it cool."] cookbook:madbucha type cookbook:recipes cookbook:madbucha url https://en.wikibooks.org/wiki/Cookbook:Madbucha cookbook:madeira_honey_cake difficulty 5 cookbook:madeira_honey_cake label "madeira honey cake" cookbook:madeira_honey_cake name "Madeira Honey Cake" cookbook:madeira_honey_cake recipeCategory category:baking_recipes cookbook:madeira_honey_cake recipeCategory category:cake_recipes cookbook:madeira_honey_cake recipeCategory category:christmas_recipes cookbook:madeira_honey_cake recipeCategory category:dessert_recipes cookbook:madeira_honey_cake recipeCategory category:molasses_recipes cookbook:madeira_honey_cake recipeCategory category:portuguese_recipes cookbook:madeira_honey_cake recipeCategory category:recipes_with_metric_units cookbook:madeira_honey_cake recipeCategory category:very_difficult_recipes cookbook:madeira_honey_cake recipeCategory category:walnut_recipes cookbook:madeira_honey_cake recipeCuisine cookbook:cuisine_of_portugal cookbook:madeira_honey_cake recipeInstructions ["One day before making the cake, buy the bread-dough at the baker's shop, sprinkle a little bit of flour on the dough, put it in a towel and keep it in a warm place until the next day.","Put the baking soda into the Madeira wine, dissolve. In a pan warm up the molasses, mix the butter and pork fat (if not available, just use butter), dissolve. Let this mixture cool.","Sift flour into a bowl, mix in the sugar, make a well and put the bread dough into it. Now work the flour-sugar mixture into the bread dough. As soon as this is well joined, start to incorporate little by little the (tepid) molasses-fat mixture. Add some of the candied lemon peel, as well as the Madeira wine, orange juice and orange zest, anise, cinnamon, and cloves.","Incorporate and knead thoroughly until the dough doesn't stick to the bowl. Cover the dough with a towel and put it in a warm spot. Keep it in a warm place for 3-4 days.","Divide the dough into parts of 250g or 500g or 750 g, depending on the pans to put into the oven. This cake is made in wide, round pans which are rather low. Before going into the oven, the cake is decorated with half-walnuts, sliced almonds and the rest of the candied lemon peel.","Grease the baking pans. Bake about 50 minutes 355 \u00b0F (180 \u00b0C). Let cool down before taking it out of the baking pan."] cookbook:madeira_honey_cake recipeNotes "*In Madeira these honey cakes are made on 8 December, which is traditionally considered the day of Mary's Immaculate Conception, because tradition says this cake is only good for Christmas if it is made on this day. *It is a custom to make enough of this cake in order to have some during the whole year. Once cooled and thoroughly wrapped into vegetable paper it remains good until next Christmas without losing quality or taste. *Another tradition surrounding this cake is that it is not cut with knives, but by hand, and also eaten by hand, nothing more than a tradition but very respected among Madeira locals. *Fennel is often used instead of anise. Raisins are sometimes added. *{{cite web |url=http:\/\/www.vinhomadeira.pt\/Meio-Seco-188.aspx#387\/ |title=Types of Madeira Wine |language=English |accessdate=2014-12-08}} *{{cite web |url=http:\/\/receitas.eduguedes.com.br\/bolo-de-mel-da-madeira\/ |title=Bolo de mel da Madeira |language=Portuguese |accessdate=2014-12-08}} *{{cite web |url=http:\/\/receitasdadonaredonda.blogspot.com\/search\/label\/Bolo%20de%20mel%20da%20Madeira |title=Bolo de mel da Madeira |language=Portuguese |accessdate=2014-12-08}} *{{cite web |url=http:\/\/www.iguaria.com\/sobremesa\/bolo\/bolo-de-mel-da-madeira\/ |title=Bolo de mel da Madeira |language=Portuguese |accessdate=2014-12-08}} " cookbook:madeira_honey_cake recipeYield 8 cookbook:madeira_honey_cake totalTime "prep: 40 minutes, rest: 3-4 days, baking: 50 minutes" cookbook:madeira_honey_cake type cookbook:recipes cookbook:madeira_honey_cake url https://en.wikibooks.org/wiki/Cookbook:Madeira_Honey_Cake cookbook:madeira_wine label "madeira" cookbook:madeira_wine label "madeira wine" cookbook:madeira_wine name "Madeira" cookbook:madeira_wine name "Madeira wine" cookbook:madeira_wine name "Madeira Wine" cookbook:madeira_wine type cookbook:ingredients cookbook:madeira_wine url https://en.wikibooks.org/wiki/Cookbook:Madeira cookbook:madeira_wine url https://en.wikibooks.org/wiki/Cookbook:Madeira_wine cookbook:madeira_wine url https://en.wikibooks.org/wiki/Cookbook:Madeira_Wine cookbook:madras_filter_coffee label "madras filter coffee" cookbook:madras_filter_coffee name "Madras Filter Coffee" cookbook:madras_filter_coffee recipeCategory category:coffee_recipes cookbook:madras_filter_coffee recipeCategory category:indian_recipes cookbook:madras_filter_coffee recipeCategory category:recipes_with_images cookbook:madras_filter_coffee recipeCuisine cookbook:cuisine_of_india cookbook:madras_filter_coffee recipeInstructions ["Heat a small quantity (\u00bc) cup of water until it boils.","Put \u00bd to 2 teaspoon (depending on how strong you want to have the coffee) of instant coffee in it.","Stir the solution and ensure that there are no lumps of coffee.","Boil \u00be cup of milk and bring to boil.","Add the coffee mixture to the milk and add sugar as per your preference.","While the coffee is still boiling hot, pour it into a mug or, preferably, a stainless steel tumbler. While pouring the coffee, slowly raise the saucepan until the coffee falls into the mug\/tumbler from a height of about 1 to 1\u00bd ft. This will cause the coffee to froth (like espresso).","You can dip a teaspoon in the coffee and lightly spread a few drops of it over the froth in the mug.","Serve piping hot."] cookbook:madras_filter_coffee type cookbook:recipes cookbook:madras_filter_coffee url https://en.wikibooks.org/wiki/Cookbook:Madras_Filter_Coffee cookbook:madras recipeCategory category:chicken_recipes cookbook:madras type cookbook:recipes cookbook:magic_brownie label "magic brownie" cookbook:magic_brownie name "Magic Brownie" cookbook:magic_brownie recipeCategory category:recipes_with_metric_units cookbook:magic_brownie recipeFoodstuff cookbook:butter cookbook:magic_brownie recipeFoodstuff cookbook:cannabis cookbook:magic_brownie recipeFoodstuff cookbook:chocolate cookbook:magic_brownie recipeFoodstuff cookbook:egg cookbook:magic_brownie recipeFoodstuff cookbook:flour cookbook:magic_brownie recipeFoodstuff cookbook:lemon cookbook:magic_brownie recipeFoodstuff cookbook:salt cookbook:magic_brownie recipeFoodstuff cookbook:sugar cookbook:magic_brownie recipeFoodstuff cookbook:vanilla cookbook:magic_brownie recipeIngredient "180ml sugar" cookbook:magic_brownie recipeIngredient "250g self-raising flour" cookbook:magic_brownie recipeIngredient "2 large eggs" cookbook:magic_brownie recipeIngredient "300g chocolate chips" cookbook:magic_brownie recipeIngredient "4g cannabis" cookbook:magic_brownie recipeIngredient "5ml vanilla" cookbook:magic_brownie recipeIngredient "60g butter" cookbook:magic_brownie recipeIngredient "a pinch of salt" cookbook:magic_brownie recipeIngredient "grated lemon" cookbook:magic_brownie type cookbook:recipes cookbook:magic_brownie url https://en.wikibooks.org/wiki/Cookbook:Magic_Brownie cookbook:mahi_mahi label "mahi mahi" cookbook:maida label "flour" cookbook:maida label "'''maida'''" cookbook:maida label "maida" cookbook:maida label "maida mavu" cookbook:maida name "Maida" cookbook:maida recipeCategory category:flour cookbook:maida type cookbook:cookbook_stubs cookbook:maida type cookbook:ingredients cookbook:maida url https://en.wikibooks.org/wiki/Cookbook:Maida cookbook:maitorieska label "maitorieska" cookbook:maitorieska name "Maitorieska" cookbook:maitorieska recipeCategory category:baking_recipes cookbook:maitorieska recipeCategory category:barley_recipes cookbook:maitorieska recipeCategory category:finnish_recipes cookbook:maitorieska recipeCategory category:flatbread_recipes cookbook:maitorieska recipeCategory category:recipes_with_metric_units cookbook:maitorieska recipeCategory category:recipes_without_cooking_time cookbook:maitorieska recipeCookingTechnique cookbook:knead cookbook:maitorieska recipeCookingTechnique cookbook:pan_frying cookbook:maitorieska recipeCuisine cookbook:cuisine_of_finland cookbook:maitorieska recipeEquipment cookbook:cookie_sheet cookbook:maitorieska recipeFoodstuff cookbook:barley cookbook:maitorieska recipeFoodstuff cookbook:flour cookbook:maitorieska recipeFoodstuff cookbook:milk cookbook:maitorieska recipeFoodstuff cookbook:salt cookbook:maitorieska recipeIngredient "250 - 330ml (1 - 1½ cups) barley flour" cookbook:maitorieska recipeIngredient "250ml (1 cup) cold milk" cookbook:maitorieska recipeIngredient "⅓ teaspoon salt" cookbook:maitorieska recipeInstructions ["Set oven to 300\u00b0C (570\u00b0F), or as high as it will go.","Mix milk and salt, add flour. Mix the ingredients well.","Knead into a flat, round bread (about 0.5 cm \/ \u00bc inch thick).","Bake on an oven tray for about 10 minutes or until the surface gets some darker spots. Alternatively, fry it in a pan on the stove or on open fire."] cookbook:maitorieska type cookbook:recipes cookbook:maitorieska url https://en.wikibooks.org/wiki/Cookbook:Maitorieska cookbook:majarete label "majarete" cookbook:majjal_fgat label "majjal fgat" cookbook:making_bread label "bread" cookbook:making_bread name "Making bread" cookbook:making_bread name "Making Bread" cookbook:making_bread recipeCategory category:assemblages cookbook:making_bread recipeCategory category:bread_recipes cookbook:making_bread recipeCategory category:recipes_with_images cookbook:making_bread recipeCategory category:recipes_without_cooking_time cookbook:making_bread recipeCategory category:recipes_without_servings cookbook:making_bread type cookbook:recipes cookbook:making_bread url https://en.wikibooks.org/wiki/Cookbook:Making_bread cookbook:making_bread url https://en.wikibooks.org/wiki/Cookbook:Making_Bread cookbook:making_salads label "salads" cookbook:making_salads name "Making salads" cookbook:making_salads name "Making Salads" cookbook:making_salads recipeCategory category:assemblages cookbook:making_salads type cookbook:recipes cookbook:making_salads url https://en.wikibooks.org/wiki/Cookbook:Making_salads cookbook:making_salads url https://en.wikibooks.org/wiki/Cookbook:Making_Salads cookbook:makiyakinabe_pan label "makiyakinabe pan" cookbook:makiyakinabe_pan name "Makiyakinabe Pan" cookbook:makiyakinabe_pan type cookbook:cookbook/equipment cookbook:makiyakinabe_pan url https://en.wikibooks.org/wiki/Cookbook:Makiyakinabe_Pan cookbook:makki_di_roti label "makki di roti" cookbook:makki_di_roti name "Makki di roti" cookbook:makki_di_roti name "Makki di Roti" cookbook:makki_di_roti recipeCategory category:flatbread_recipes cookbook:makki_di_roti recipeCategory category:gluten-free_recipes cookbook:makki_di_roti recipeCategory category:indian_recipes cookbook:makki_di_roti recipeCategory category:pakistani_recipes cookbook:makki_di_roti recipeCategory category:punjabi_recipes cookbook:makki_di_roti recipeCuisine cookbook:cuisine_of_india cookbook:makki_di_roti recipeCuisine cookbook:cuisine_of_pakistan cookbook:makki_di_roti recipeFoodstuff cookbook:butter cookbook:makki_di_roti recipeFoodstuff cookbook:cornmeal cookbook:makki_di_roti recipeFoodstuff cookbook:water cookbook:makki_di_roti recipeIngredient "a cupful of lukewarm water" cookbook:makki_di_roti recipeIngredient "a cupped handful of cornmeal for each serving" cookbook:makki_di_roti recipeIngredient "a spoonful of soft butter (best to have unsalted homemade butter)" cookbook:makki_di_roti recipeInstructions ["Place the measured quantity of cornmeal in a ''praat'' (a wide flat mixing tray). Heap up the cornmeal to form a hill. Make a well, and pour in a small quantity of the lukewarm water.","Start to mix the cornmeal and water into a dough. The dough should remain moist but not become sticky. Add water in small quantities to retain a moist feel. The final dough should not be sticky (sprinkle some extra cornmeal to help soak up excess moisture).","Add the soft butter (''makhan'') at the end and give it a final kneading.","Take a small hand-sized portion of the dough from the mixing tray and roll it into a small ball (''ladu'') between the two hands. Gradually start to flatten the ball between the palms of the two hands (wet the hands and fingers to help the dough to stretch). At the same time rotate the flattening dough so that the thinning of the roti is even. It may start to crack at the edges. Repair any cracks by pressing them at the rims. Wetting the fingers and the palm of the hand will help to spread and give the roti a circular shape. Aim for an evenly thinned roti.","When the roti is about the size of a small plate (or a little larger then a spread-out hand) place it on the preheated tahva. Leave the roti to take in the heat (it takes a while for roti to get cooked). Some areas of the roti will change in colour as the water evaporates. Soon after, the roti will be able to be moved on the tahva. With a dry cloth, press the areas of the roti that look moist.","It is a matter of judgement when the roti can be turned over and heated on the other side. When the roti have been well cooked they should not have any moist looking areas. Some areas will have burned slightly but this is normal.","The roti can be heated on open flames of the cooker or on a ''tava''. This process of placing roti on open flames is called ''radhna''. It takes time to get the thick roti to be well cooked.","The cooked roti is smeared with some clarified butter (''ghee''). This is called ''chopardna''. The roti is then put into a serving dish. Traditionally, the roti is served as it gets prepared and is eaten fresh. On occasions when it has to be stored before serving it is placed in a dry tray called ''chahba''."] cookbook:makki_di_roti type cookbook:recipes cookbook:makki_di_roti url https://en.wikibooks.org/wiki/Cookbook:Makki_di_roti cookbook:makki_di_roti url https://en.wikibooks.org/wiki/Cookbook:Makki_di_Roti cookbook:malai_mixed_vegetable difficulty 3 cookbook:malai_mixed_vegetable label "malai mixed vegetable" cookbook:malai_mixed_vegetable name "Malai Mixed Vegetable" cookbook:malai_mixed_vegetable recipeCategory category:curry_recipes cookbook:malai_mixed_vegetable recipeCategory category:indian_recipes cookbook:malai_mixed_vegetable recipeCategory category:medium_difficulty_recipes cookbook:malai_mixed_vegetable recipeCategory category:vegetarian_recipes cookbook:malai_mixed_vegetable recipeCuisine cookbook:cuisine_of_india cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:bell_pepper cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:butter cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:carrot cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:cashew cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:chiles cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:chili_powder cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:cilantro cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:cottage_cheese cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:cream cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:garam_masala cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:oil_and_fat cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:parsley cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:pea cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:salt cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:sour_cream cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:tomato cookbook:malai_mixed_vegetable recipeFoodstuff cookbook:turmeric cookbook:malai_mixed_vegetable recipeIngredient "1 cup chopped carrot" cookbook:malai_mixed_vegetable recipeIngredient "1 cup paneer (cottage cheese) cubes" cookbook:malai_mixed_vegetable recipeIngredient "1 cup peas" cookbook:malai_mixed_vegetable recipeIngredient "1 each orange, yellow and red capsicums" cookbook:malai_mixed_vegetable recipeIngredient "1 quart whipping cream" cookbook:malai_mixed_vegetable recipeIngredient "1 Tbs butter or oil" cookbook:malai_mixed_vegetable recipeIngredient "1 Tbs sour cream" cookbook:malai_mixed_vegetable recipeIngredient "3-4 green chillies (depending on spice requirement)" cookbook:malai_mixed_vegetable recipeIngredient "3 green capsicums (bell peppers)" cookbook:malai_mixed_vegetable recipeIngredient "4 large tomatoes" cookbook:malai_mixed_vegetable recipeIngredient "cashew nuts &ndash; for garnishing and paste (can be omitted for calorie-conscious people)" cookbook:malai_mixed_vegetable recipeIngredient "cilantro for garnishing" cookbook:malai_mixed_vegetable recipeIngredient "dried parsley and cilantro" cookbook:malai_mixed_vegetable recipeIngredient "garam masala" cookbook:malai_mixed_vegetable recipeIngredient "red chilli powder" cookbook:malai_mixed_vegetable recipeIngredient "salt to taste" cookbook:malai_mixed_vegetable recipeIngredient "turmeric" cookbook:malai_mixed_vegetable recipeInstructions ["Cut the bell peppers into half-inch pieces.","Chop the green chillies into fine pieces.","Saut\u00e9 paneer until golden brown; set aside.","Soak a handful of cashew nuts in warm water for the creamy paste.","Grind the tomatoes and the soaked cashew into a fine paste. Keep this paste aside.","Saut\u00e9 the chopped vegetables, green chillies, and dried parsley in the butter\/oil until they are cooked. You could also microwave the vegetables for ~10 minutes without water, and then saut\u00e9 them in butter for a minute.","Add the tomato paste to the vegetables and let cook for 5 minutes.","Add the garam masala, red chilli powder, salt and turmeric according to taste; simmer for 2 minutes.","Add the whipping cream and the sour cream and let it cook until the cream thickens.","Add the paneer and mix well.","Garnish with cilantro and cashew nuts.","Serve hot with naan or roti (Indian breads)"] cookbook:malai_mixed_vegetable recipeNotes "* You could choose other vegetables like zucchini or broccoli if you like. # Puliyodarai Quick # Mango Chutney " cookbook:malai_mixed_vegetable recipeYield 10 cookbook:malai_mixed_vegetable totalTime "30 minutes" cookbook:malai_mixed_vegetable type cookbook:recipes cookbook:malai_mixed_vegetable url https://en.wikibooks.org/wiki/Cookbook:Malai_Mixed_Vegetable cookbook:malay_apple label "malay apple" cookbook:malaysia type cookbook:cuisines cookbook:malaysia type cookbook:cuisines_by_country cookbook:malpua difficulty 3 cookbook:malpua name "Malpua" cookbook:malpua recipeCategory category:desserts cookbook:malpua recipeCategory category:medium_difficulty_recipes cookbook:malpua recipeCategory category:recipes_with_images cookbook:malpua recipeCategory category:recipes_with_metric_units cookbook:malpua recipeInstructions ["Boil the milk till it reduces to 1\/2 of its original quantity.","Roast semolina till light brown.","Add to semolina, the milk along with flour. There should be no lumps.","It should be of smooth consistency. Heat the ghee. Then take the batter in a glass or bowl.","Pour in circular movements into the ghee to form a small pan cake.","Keep turning over. Take care that it does not become crisp or harsh.","Make a sugar syrup of good consistency. Dip the malpua in the syrup.","Serve."] cookbook:malpua recipeYield 10-12 cookbook:malpua totalTime "45 minutes" cookbook:malpua type cookbook:recipes cookbook:malpua url https://en.wikibooks.org/wiki/Cookbook:Malpua cookbook:malta type cookbook:cuisines cookbook:malta type cookbook:cuisines_by_country cookbook:maltese_bread label "maltese bread" cookbook:malt_extract label "malt extract" cookbook:malt label "malt" cookbook:malt label "malted" cookbook:malt name "Malt" cookbook:malt type cookbook:cereals cookbook:malt type cookbook:ingredients cookbook:malt url https://en.wikibooks.org/wiki/Cookbook:Malt cookbook:malvani_chicken_curry difficulty 2 cookbook:malvani_chicken_curry label "malvani chicken curry" cookbook:malvani_chicken_curry name "Kombdi Vade" cookbook:malvani_chicken_curry name "Malvani Chicken Curry" cookbook:malvani_chicken_curry recipeCategory category:chicken_recipes cookbook:malvani_chicken_curry recipeCategory category:coconut_recipes cookbook:malvani_chicken_curry recipeCategory category:easy_recipes cookbook:malvani_chicken_curry recipeCategory category:indian_recipes cookbook:malvani_chicken_curry recipeCategory category:meat_recipes cookbook:malvani_chicken_curry recipeCategory category:recipes_with_images cookbook:malvani_chicken_curry recipeCuisine cookbook:cuisine_of_india cookbook:malvani_chicken_curry recipeFoodstuff cookbook:chicken cookbook:malvani_chicken_curry recipeFoodstuff cookbook:coconut cookbook:malvani_chicken_curry recipeFoodstuff cookbook:garam_masala cookbook:malvani_chicken_curry recipeFoodstuff cookbook:garlic cookbook:malvani_chicken_curry recipeFoodstuff cookbook:ginger cookbook:malvani_chicken_curry recipeFoodstuff cookbook:onion cookbook:malvani_chicken_curry recipeFoodstuff cookbook:salt cookbook:malvani_chicken_curry recipeFoodstuff cookbook:turmeric cookbook:malvani_chicken_curry recipeIngredient "1/2 tsp turmeric" cookbook:malvani_chicken_curry recipeIngredient "1 coconut grated" cookbook:malvani_chicken_curry recipeIngredient "1 tsp Chilli Powder" cookbook:malvani_chicken_curry recipeIngredient "2 tbs garlic paste" cookbook:malvani_chicken_curry recipeIngredient "2 tbs ginger paste" cookbook:malvani_chicken_curry recipeIngredient "2 tbs oil" cookbook:malvani_chicken_curry recipeIngredient "2 tsps garam masala" cookbook:malvani_chicken_curry recipeIngredient "2 tsps Malvani Special Masala" cookbook:malvani_chicken_curry recipeIngredient "4 onions chopped" cookbook:malvani_chicken_curry recipeIngredient "800 g (1.8 lb) or 8 medium sized pieces of chicken" cookbook:malvani_chicken_curry recipeIngredient "8 green chillies chopped" cookbook:malvani_chicken_curry recipeIngredient "finely chopped coriander leaves for garnishing" cookbook:malvani_chicken_curry recipeIngredient "salt to taste" cookbook:malvani_chicken_curry recipeInstructions ["Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes.","Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.","Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.","Heat oil in a heavy-bottomed pan and saut\u00e9 the onions on medium level for about 2 minute(s) or till they are light brown in color.","Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.","Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or till the chicken pieces are tender and fully cooked.","Garnish with finely chopped coriander leaves."] cookbook:malvani_chicken_curry recipeYield 4 cookbook:malvani_chicken_curry totalTime "30 minutes" cookbook:malvani_chicken_curry type cookbook:recipes cookbook:malvani_chicken_curry url https://en.wikibooks.org/wiki/Cookbook:Kombdi_Vade cookbook:malvani_chicken_curry url https://en.wikibooks.org/wiki/Cookbook:Malvani_Chicken_Curry cookbook:mämmi label "mämmi" cookbook:mamoncillo label "mamoncillo" cookbook:man_burgers name "Man Burgers" cookbook:man_burgers recipeCategory category:beef_recipes cookbook:man_burgers recipeCategory category:grilled_recipes cookbook:man_burgers recipeCategory category:hamburger_recipes cookbook:man_burgers recipeIngredient "4 slices of your favorite cheese (I like pepper jack)" cookbook:man_burgers recipeIngredient "8 ounces chuck, trimmed and cut into 1 1/2 inch cubes" cookbook:man_burgers recipeIngredient "8 ounces sirloin, trimmed and cut into 1 1/2 inch cubes" cookbook:man_burgers recipeIngredient "Favorite toppings (I meant condiments, not lettuce, pickles, and onions. That's a salad this is a recipe for burgers.)" cookbook:man_burgers recipeIngredient "Four hamburger buns, halved if not already" cookbook:man_burgers recipeIngredient "Olive oil" cookbook:man_burgers recipeIngredient "Steak Rub" cookbook:man_burgers recipeInstructions ["Pass meat cubes through a meat grinder on fine. Once all ground, mix and form into 4 patties.","Brush patties with olive oil and sprinkle liberally with Rub. Grill on high for about 3-4 minutes per side for medium rare, 5-6 for medium, and 7-8 for well. During last minute, place one slice of cheese on top. Remove and place one patty on top of each bottom half of halved buns. Top with your favorite condiments and finish with the top half. Serve."] cookbook:man_burgers type cookbook:recipes cookbook:man_burgers url https://en.wikibooks.org/wiki/Cookbook:Man_Burgers cookbook:manchurian_cuisine label "manchurian cuisine" cookbook:mandarin label "mandarin" cookbook:mandarin label "mandarines" cookbook:mandarin_orange_cake label "mandarin orange cake" cookbook:mandarin_orange_cake name "Mandarin Orange Cake" cookbook:mandarin_orange_cake recipeCategory category:baking_recipes cookbook:mandarin_orange_cake recipeCategory category:cake_recipes cookbook:mandarin_orange_cake recipeCategory category:frosting_and_icing_recipes cookbook:mandarin_orange_cake recipeCategory category:orange_recipes cookbook:mandarin_orange_cake recipeCategory category:pineapple_recipes cookbook:mandarin_orange_cake recipeCategory category:recipes_with_metric_units cookbook:mandarin_orange_cake type cookbook:recipes cookbook:mandarin_orange_cake url https://en.wikibooks.org/wiki/Cookbook:Mandarin_Orange_Cake cookbook:mandoca label "mandoca" cookbook:mandoca name "Mandoca" cookbook:mandoca recipeIngredient "113 grams (1/4 lb.) of flour" cookbook:mandoca recipeIngredient "3 medium banana peppers" cookbook:mandoca recipeIngredient "Oil (enough to fill the deep fryer)" cookbook:mandoca recipeInstructions ["Roll the pepper in the flour.","Put in the deep fryer for about 2 minutes<\/text>"] cookbook:mandoca type cookbook:recipes cookbook:mandoca url https://en.wikibooks.org/wiki/Cookbook:Mandoca cookbook:mandoline label "mandoline" cookbook:mandoline name "Mandoline" cookbook:mandoline type cookbook:cookbook/equipment cookbook:mandoline url https://en.wikibooks.org/wiki/Cookbook:Mandoline cookbook:mangetout label "mangetout" cookbook:mango_and_coconut_chutney_(am_ki_chatni) label "'''''am ki chatni'''''" cookbook:mango_and_coconut_chutney_(am_ki_chatni) name "Am ki Chatni" cookbook:mango_and_coconut_chutney_(am_ki_chatni) name "Mango and Coconut Chutney (Am ki Chatni)" cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeCategory category:chutney_recipes cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeCategory category:indian_recipes cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeCategory category:mango_recipes cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeCategory category:pakistani_recipes cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeCategory category:recipes_with_metric_units cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeCuisine cookbook:cuisine_of_india cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeCuisine cookbook:cuisine_of_pakistan cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeFoodstuff cookbook:cayenne_pepper cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeFoodstuff cookbook:cilantro cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeFoodstuff cookbook:coconut cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeFoodstuff cookbook:lime cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeFoodstuff cookbook:mint cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeFoodstuff cookbook:orange cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeIngredient "½ tsp. cayenne pepper" cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeIngredient "1 Tbs. fresh ginger, scraped and finely chopped" cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeIngredient "1 Tbs. fresh or canned coconut, finely chopped" cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeIngredient "1 tsp. cilantro or mint, chopped" cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeIngredient "1 tsp. salt" cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeIngredient "2 almost-ripe mangoes" cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeIngredient "2 or 3 Tbs. fresh orange juice, or a mixture of orange and lime juice" cookbook:mango_and_coconut_chutney_(am_ki_chatni) recipeInstructions ["Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then hold the mango upright on its stem end, on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Then turn it the other way and cut off the flesh from the other side of the stone.","Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with \u00bd-inch squares.","Grasp the mango half with both your hands, skin down and your two thumbs on the flesh and your four fingers of each hand underneath on the skin. Now turn the skin inside out by pushing the skin inwards with your four fingers of each hand while pushing the two sides downward with your two thumbs.","You will now have the skin of the mango with cubes of flesh attached which can be easily cut off with a sharp knife.","Place the mango in a small bowl.","Add the coconut, cilantro, ginger, cayenne, orange\/lime juice and salt and mix gently with a tablespoon.","Leave to marinate in the refrigerator for 1 or 2 hours before serving."] cookbook:mango_and_coconut_chutney_(am_ki_chatni) type cookbook:recipes cookbook:mango_and_coconut_chutney_(am_ki_chatni) url https://en.wikibooks.org/wiki/Cookbook:Am_ki_Chatni cookbook:mango_and_coconut_chutney_(am_ki_chatni) url https://en.wikibooks.org/wiki/Cookbook:Mango_and_Coconut_Chutney_(Am_ki_Chatni) cookbook:mango_and_yellow_split_pea_curry difficulty 2 cookbook:mango_and_yellow_split_pea_curry name "Mango and Yellow Split Pea Curry" cookbook:mango_and_yellow_split_pea_curry name "Mango Dal" cookbook:mango_and_yellow_split_pea_curry recipeCategory category:boiled_recipes cookbook:mango_and_yellow_split_pea_curry recipeCategory category:curry_recipes cookbook:mango_and_yellow_split_pea_curry recipeCategory category:easy_recipes cookbook:mango_and_yellow_split_pea_curry recipeCategory category:indian_recipes cookbook:mango_and_yellow_split_pea_curry recipeCategory category:mango_recipes cookbook:mango_and_yellow_split_pea_curry recipeCategory category:pea_recipes cookbook:mango_and_yellow_split_pea_curry recipeCategory category:vegetable_recipes cookbook:mango_and_yellow_split_pea_curry recipeCategory category:vegetarian_recipes cookbook:mango_and_yellow_split_pea_curry recipeCuisine cookbook:cuisine_of_india cookbook:mango_and_yellow_split_pea_curry recipeFoodstuff cookbook:chili_powder cookbook:mango_and_yellow_split_pea_curry recipeFoodstuff cookbook:coriander cookbook:mango_and_yellow_split_pea_curry recipeFoodstuff cookbook:cumin cookbook:mango_and_yellow_split_pea_curry recipeFoodstuff cookbook:garam_masala cookbook:mango_and_yellow_split_pea_curry recipeFoodstuff cookbook:garlic cookbook:mango_and_yellow_split_pea_curry recipeFoodstuff cookbook:ghee cookbook:mango_and_yellow_split_pea_curry recipeFoodstuff cookbook:onion cookbook:mango_and_yellow_split_pea_curry recipeFoodstuff cookbook:turmeric cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 clove of Galangal or Ginger" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 cup of toor dal (yellow split peas)" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 onion" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 teaspoon of chilli powder" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 teaspoon of Coriander" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 teaspoon of cumin" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 teaspoon of fenugreek leaves" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 teaspoon of garam masala" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 teaspoon of garlic paste" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 teaspoon of ghee" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "1 teaspoon of hing" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "2 cans of mango (unless fresh mango is available)" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "2 teaspoons of mustard seeds" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "3 teaspoons of turmeric" cookbook:mango_and_yellow_split_pea_curry recipeIngredient "8 curry leaves" cookbook:mango_and_yellow_split_pea_curry recipeInstructions ["Soak Dal over night.","Boil dal in water.","Wash boiled dal, drain, and keep in separate container.","Cut mango slices and boil mangoes with mango juice.","Add boiled dal and add additional water if required.","In a separate pan Dice and saut\u00e9 onions with oil in garlic and ginger or galangal paste until golden brown.","In a separate pan mix ghee, hing, cardamom, turmeric, garam masala, chilli powder, mustard seeds, and cumin.","Add all mixtures together in boiling mango and dal pot.","Add fenugreek leaves, and continue boiling.","Allow to cool and serve."] cookbook:mango_and_yellow_split_pea_curry recipeYield 2 cookbook:mango_and_yellow_split_pea_curry totalTime "25 minutes" cookbook:mango_and_yellow_split_pea_curry type cookbook:recipes cookbook:mango_and_yellow_split_pea_curry url https://en.wikibooks.org/wiki/Cookbook:Mango_and_Yellow_Split_Pea_Curry cookbook:mango_and_yellow_split_pea_curry url https://en.wikibooks.org/wiki/Cookbook:Mango_Dal cookbook:mango_atchar label "mango atchar" cookbook:mango_atchar name "Mango Atchar" cookbook:mango_atchar name "Mango Pickle" cookbook:mango_atchar recipeCategory category:curry_recipes cookbook:mango_atchar recipeCategory category:mango_recipes cookbook:mango_atchar recipeCategory category:recipes_with_metric_units cookbook:mango_atchar recipeCategory category:sauce_recipes cookbook:mango_atchar recipeCategory category:south_african_recipes cookbook:mango_atchar recipeCuisine cookbook:cuisine_of_south_africa cookbook:mango_atchar recipeIngredient "0.5 cup (120g) corn or potato flour" cookbook:mango_atchar recipeIngredient "1.5 cups (360ml) raw honey or fructose" cookbook:mango_atchar recipeIngredient "1.5 cups (360ml) virgin olive oil or cold pressed sunflower oil" cookbook:mango_atchar recipeIngredient "1.5 kg unripe mangoes, chopped" cookbook:mango_atchar recipeIngredient "1 Tbs ground coriander" cookbook:mango_atchar recipeIngredient "2 cups (480ml) balsamic vinegar" cookbook:mango_atchar recipeIngredient "2 Tbs cumin powder" cookbook:mango_atchar recipeIngredient "2 Tbs mustard seeds" cookbook:mango_atchar recipeIngredient "3 Tbs chilli powder" cookbook:mango_atchar recipeIngredient "3 Tbs curry powder" cookbook:mango_atchar recipeIngredient "4 tsp garlic and herb salt" cookbook:mango_atchar recipeIngredient "handful curry leaves" cookbook:mango_atchar type cookbook:recipes cookbook:mango_atchar url https://en.wikibooks.org/wiki/Cookbook:Mango_Atchar cookbook:mango_atchar url https://en.wikibooks.org/wiki/Cookbook:Mango_Pickle cookbook:mango_avocado_salsa name "Mango Avocado Salsa" cookbook:mango_avocado_salsa recipeCategory category:appetizer_recipes cookbook:mango_avocado_salsa recipeCategory category:avocado_recipes cookbook:mango_avocado_salsa recipeCategory category:gluten-free_recipes cookbook:mango_avocado_salsa recipeCategory category:mango_recipes cookbook:mango_avocado_salsa recipeCategory category:recipes_from_foodista cookbook:mango_avocado_salsa recipeCategory category:recipes_with_images cookbook:mango_avocado_salsa recipeCategory category:vegan_recipes cookbook:mango_avocado_salsa recipeCuisine cookbook:vegan_cuisine cookbook:mango_avocado_salsa recipeIngredient "1/4 cup red onion, diced" cookbook:mango_avocado_salsa recipeIngredient "1 jalapeño pepper, seeded and minced" cookbook:mango_avocado_salsa recipeIngredient "1 ripe mango, peeled, cored, and diced (about 1 cup)" cookbook:mango_avocado_salsa recipeIngredient "1 small bunch of cilantro, chopped (about 1 cup, packed)" cookbook:mango_avocado_salsa recipeIngredient "3 Hass avocados, peeled, cored, and diced" cookbook:mango_avocado_salsa recipeIngredient "Juice of 1 lime" cookbook:mango_avocado_salsa recipeIngredient "Salt and pepper to taste" cookbook:mango_avocado_salsa recipeInstructions ["Combine all ingredients in a medium bowl. Mix well with a spoon and serve with tortilla chips or use it as toppings for another dish."] cookbook:mango_avocado_salsa type cookbook:recipes cookbook:mango_avocado_salsa url https://en.wikibooks.org/wiki/Cookbook:Mango_Avocado_Salsa cookbook:mango_chicken name "Mango Chicken" cookbook:mango_chicken recipeCookingTechnique cookbook:deglazing cookbook:mango_chicken recipeCookingTechnique cookbook:julienne cookbook:mango_chicken recipeCookingTechnique cookbook:mincing cookbook:mango_chicken recipeEquipment cookbook:saucepan cookbook:mango_chicken recipeEquipment cookbook:sauté_pan cookbook:mango_chicken recipeFoodstuff cookbook:chicken cookbook:mango_chicken recipeFoodstuff cookbook:coconut cookbook:mango_chicken recipeFoodstuff cookbook:curry_powder cookbook:mango_chicken recipeFoodstuff cookbook:garlic cookbook:mango_chicken recipeFoodstuff cookbook:ginger cookbook:mango_chicken recipeFoodstuff cookbook:mango cookbook:mango_chicken recipeFoodstuff cookbook:peanut cookbook:mango_chicken recipeFoodstuff cookbook:sherry cookbook:mango_chicken recipeFoodstuff cookbook:vegetable_oil cookbook:mango_chicken recipeFoodstuff cookbook:wine cookbook:mango_chicken recipeIngredient "Curry powder" cookbook:mango_chicken recipeIngredient "Dry sherry or other white wine" cookbook:mango_chicken recipeIngredient "Fresh mango" cookbook:mango_chicken recipeIngredient "Garlic" cookbook:mango_chicken recipeIngredient "Grated coconut or ground peanuts (optional)" cookbook:mango_chicken recipeIngredient "Skinless chicken fillets" cookbook:mango_chicken recipeIngredient "Vegetable oil" cookbook:mango_chicken recipeIngredient "Whole ginger root" cookbook:mango_chicken recipeInstructions ["Mince the garlic. Cut the skin off the ginger and cut it into thin sticks. Cut up the mango into bite-sized pieces (if you don't know how to cut up a mango, see [http:\/\/www.youtube.com\/watch?v=-6dPnL0uJho]).","Trim any gristle off the chicken and cut it into bite-sized pieces too.","Put a saucepan or saut\u00e9 pan on medium high heat and add a few teaspoons of oil. #When the oil is hot, add the garlic and ginger, stirring frequently. After a minute or so, add the chicken. If you have a lot of chicken or a small pan, you may have to cook it in multiple batches. Cook until no more pink is visible and there are light brown scorch marks on all sides. Sprinkle curry powder over it at some point.","When the chicken is almost done, add the mango and cook more, but no longer than a minute. To stop the cooking, add the wine to deglaze and turn down the heat."] cookbook:mango_chicken type cookbook:recipes cookbook:mango_chicken url https://en.wikibooks.org/wiki/Cookbook:Mango_Chicken cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) difficulty 3 cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) name "Chhundo" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) name "Mango, Chilli Powder, and Cumin Condiment of India (Chhundo)" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeCategory category:chutney_recipes cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeCategory category:cumin_recipes cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeCategory category:gluten-free_recipes cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeCategory category:indian_pickle cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeCategory category:mango_recipes cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeCategory category:medium_difficulty_recipes cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeCategory category:recipes_with_images cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeCategory category:recipes_with_metric_units cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeIngredient "1 kg (2.25 lbs) mangoes (raw and deseeded)" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeIngredient "25 gms (4 tsp) salt" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeIngredient "2 tsp cumin powder" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeIngredient "2 tsp red chili powder" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeIngredient "2 tsp turmeric powder" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeIngredient "600 gms (1.25 lbs) sugar" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeInstructions ["Peel and grate the mangoes into fine juliennes.","Combine the grated mangos with rest of the ingredients evenly.","Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth.","Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily."] cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeNotes "*This is the basic recipe. To make a spicier variation, add red chili powder with the other ingredients while mixing. *It can be preserved in glass bottles at room temperature. " cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) recipeYield 1 kilo cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) totalTime "approx 5 days" cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) type cookbook:recipes cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) url https://en.wikibooks.org/wiki/Cookbook:Chhundo cookbook:mango,_chilli_powder,_and_cumin_condiment_of_india_(chhundo) url https://en.wikibooks.org/wiki/Cookbook:Mango,_Chilli_Powder,_and_Cumin_Condiment_of_India_(Chhundo) cookbook:mango_chutney label "mango chutney" cookbook:mango_chutney label "mango pickles" cookbook:mango_chutney label "sweet n sour mango chutney" cookbook:mango_chutney name "Mango Chutney" cookbook:mango_chutney recipeCategory category:chutney_recipes cookbook:mango_chutney recipeCategory category:indian_recipes cookbook:mango_chutney recipeCategory category:mango_recipes cookbook:mango_chutney recipeCategory category:recipes_with_images cookbook:mango_chutney recipeCategory category:south_asian_recipes cookbook:mango_chutney recipeCategory category:vegan_recipes cookbook:mango_chutney recipeCuisine cookbook:cuisine_of_india cookbook:mango_chutney recipeCuisine cookbook:south_asian_cuisines cookbook:mango_chutney recipeCuisine cookbook:vegan_cuisine cookbook:mango_chutney recipeFoodstuff cookbook:cayenne_pepper cookbook:mango_chutney recipeFoodstuff cookbook:cider_vinegar cookbook:mango_chutney recipeFoodstuff cookbook:ginger cookbook:mango_chutney recipeFoodstuff cookbook:mango cookbook:mango_chutney recipeFoodstuff cookbook:onion cookbook:mango_chutney recipeFoodstuff cookbook:pepper cookbook:mango_chutney recipeFoodstuff cookbook:raisin cookbook:mango_chutney recipeFoodstuff cookbook:salt cookbook:mango_chutney recipeIngredient "¾ tbsp salt (adjust to taste)" cookbook:mango_chutney recipeIngredient "½ tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)" cookbook:mango_chutney recipeIngredient "¼ tsp. cayenne pepper" cookbook:mango_chutney recipeIngredient "¼ tsp. freshly ground black pepper" cookbook:mango_chutney recipeIngredient "1½ tbsp. fresh ginger, scraped and finely chopped" cookbook:mango_chutney recipeIngredient "1 large raw (unripe) mango, peeled and cut into 1" cubes" cookbook:mango_chutney recipeIngredient "1 medium onion (½ cup), finely chopped" cookbook:mango_chutney recipeIngredient "1 tsp lime juice (if mango is not sour enough)" cookbook:mango_chutney recipeIngredient "1 tsp turmeric powder" cookbook:mango_chutney recipeIngredient "200g (1 cup) light brown sugar, packed" cookbook:mango_chutney recipeIngredient "2-3 green chillies (you can add more if you want it spicier)" cookbook:mango_chutney recipeIngredient "250ml (1 cup) cider vinegar" cookbook:mango_chutney recipeIngredient "2 tbsp. garlic, finely chopped" cookbook:mango_chutney recipeIngredient "2 tsp mustard seeds" cookbook:mango_chutney recipeIngredient "2 tsp. salt" cookbook:mango_chutney recipeIngredient "3-4 dry red chillies" cookbook:mango_chutney recipeIngredient "3 tbsp vegetable oil (e.v. olive oil works)" cookbook:mango_chutney recipeIngredient "6 firm under-ripe mangoes, cubed" cookbook:mango_chutney recipeIngredient "75g raisins" cookbook:mango_chutney recipeInstructions ["Heat the oil in a pan.","Add mustard seeds, asafoetida, green chillies and red-chillies. Wait till the mustard seeds splutter and remove pan from stove.","Grind the above mix with mango, lime juice (if needed) turmeric and salt"] cookbook:mango_chutney recipeNotes "# Serve with hot rice or bread # Works as an excellent spread on a sandwich # If it is not too spicy then you can serve it as a dip for tortilla chips # You could also serve with yoghurt\/curd # Typically presented in restaurants in a steel dish with a spoon for serving ones self # Vary amount of salt\/spices as needed. * '''''Corom Chatni''''' &mdash; Fresh mango chutney with hot chillies * '''''Am ki Chatni''''' &mdash; Mango and coconut chutney * Puliyodarai Quick * Malai Mixed Vegetable " cookbook:mango_chutney type cookbook:recipes cookbook:mango_chutney url https://en.wikibooks.org/wiki/Cookbook:Mango_Chutney cookbook:mango label "mango" cookbook:mango label "mangoes" cookbook:mango label "mango powder" cookbook:mango name "Mango" cookbook:mango recipeCategory category:featured_ingredient_candidate cookbook:mangosteen label "mangosteen" cookbook:mango type cookbook:featured_ingredient_candidate cookbook:mango type cookbook:fruits cookbook:mango type cookbook:ingredients cookbook:mango url https://en.wikibooks.org/wiki/Cookbook:Mango cookbook:manhattan_clam_chowder difficulty 1 cookbook:manhattan_clam_chowder label "clam chowder" cookbook:manhattan_clam_chowder label "manhattan clam chowder" cookbook:manhattan_clam_chowder name "Manhattan Clam Chowder" cookbook:manhattan_clam_chowder recipeCategory category:american_recipes cookbook:manhattan_clam_chowder recipeCategory category:carrot_recipes cookbook:manhattan_clam_chowder recipeCategory category:celery_recipes cookbook:manhattan_clam_chowder recipeCategory category:clam_recipes cookbook:manhattan_clam_chowder recipeCategory category:onion_recipes cookbook:manhattan_clam_chowder recipeCategory category:pork_recipes cookbook:manhattan_clam_chowder recipeCategory category:recipes_with_images cookbook:manhattan_clam_chowder recipeCategory category:seafood_recipes cookbook:manhattan_clam_chowder recipeCategory category:soup_recipes cookbook:manhattan_clam_chowder recipeCategory category:tomato_recipes cookbook:manhattan_clam_chowder recipeCategory category:very_easy_recipes cookbook:manhattan_clam_chowder recipeCookingTechnique cookbook:boiling cookbook:manhattan_clam_chowder recipeCookingTechnique cookbook:chopping cookbook:manhattan_clam_chowder recipeCookingTechnique cookbook:dice cookbook:manhattan_clam_chowder recipeCookingTechnique cookbook:frying cookbook:manhattan_clam_chowder recipeCookingTechnique cookbook:sautéing cookbook:manhattan_clam_chowder recipeCookingTechnique cookbook:simmering cookbook:manhattan_clam_chowder recipeCuisine cookbook:cuisine_of_the_united_states cookbook:manhattan_clam_chowder recipeCuisine cookbook:louisiana_creole_cuisine cookbook:manhattan_clam_chowder recipeCuisine cookbook:new_england_cuisine cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:basil cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:bay_leaf cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:carrot cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:celery cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:cilantro cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:clam cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:dill cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:marjoram cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:onion cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:oregano cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:parsley cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:pepper cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:pork cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:potato cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:salt cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:tarragon cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:thyme cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:tomato cookbook:manhattan_clam_chowder recipeFoodstuff cookbook:water cookbook:manhattan_clam_chowder recipeIngredient "¼ pound salt pork, diced" cookbook:manhattan_clam_chowder recipeIngredient "¼ teaspoon thyme" cookbook:manhattan_clam_chowder recipeIngredient "1½ quarts water" cookbook:manhattan_clam_chowder recipeIngredient "15 ounce (425 g) canned potatoes, or 2 small boiled potatoes" cookbook:manhattan_clam_chowder recipeIngredient "1 bay leaf" cookbook:manhattan_clam_chowder recipeIngredient "1 cup diced raw carrots" cookbook:manhattan_clam_chowder recipeIngredient "1 cup sliced celery" cookbook:manhattan_clam_chowder recipeIngredient "2 (11.5-ounce) jars clams or 2 (12-ounce) packages frozen clams" cookbook:manhattan_clam_chowder recipeIngredient "28 ounce (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice" cookbook:manhattan_clam_chowder recipeIngredient "2 cups chopped tomatoes" cookbook:manhattan_clam_chowder recipeIngredient "2 medium potatoes, diced" cookbook:manhattan_clam_chowder recipeIngredient "2 stalks of celery" cookbook:manhattan_clam_chowder recipeIngredient "2 tablespoons chopped parsley" cookbook:manhattan_clam_chowder recipeIngredient "3 medium onions, diced" cookbook:manhattan_clam_chowder recipeIngredient "6.5 ounce (184 g) canned chopped clams, minimum" cookbook:manhattan_clam_chowder recipeIngredient "8 to 10 soda crackers" cookbook:manhattan_clam_chowder recipeIngredient "salt and pepper to taste" cookbook:manhattan_clam_chowder recipeInstructions ["Strain the clam juice.","Put the clams through food chopper, using coarse blade.","Fry pork in a heavy iron pot.","Remove pork and saut\u00e9 onions in the fat until tender and lightly browned.","Add tomatoes and cook for 5 minutes.","Add water, carrots, celery, and herbs.","Cover pot and simmer for 1\u00bd hours (''a very gentle simmer'').","Add clams, strained clam juice, and potatoes; cook until potatoes are tender.","Season with salt and pepper to taste.","Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once."] cookbook:manhattan_clam_chowder recipeYield 6 cookbook:manhattan_clam_chowder totalTime "90 minutes" cookbook:manhattan_clam_chowder type cookbook:recipes cookbook:manhattan_clam_chowder url https://en.wikibooks.org/wiki/Cookbook:Manhattan_Clam_Chowder cookbook:manioc_flour label "fine manioc flour" cookbook:manioc_flour label "manioc flour" cookbook:manioc_flour name "Manioc Flour" cookbook:manioc_flour type cookbook:cookbook_stubs cookbook:manioc_flour type cookbook:ingredients cookbook:manioc_flour url https://en.wikibooks.org/wiki/Cookbook:Manioc_Flour cookbook:manjar_blanco label "manjar blanco" cookbook:mantapour label "mantapour" cookbook:manti label "mantı" cookbook:manx_broth label "manx broth" cookbook:manx_smoked_salmon difficulty 3 cookbook:manx_smoked_salmon label "manx smoked salmon and kippers" cookbook:manx_smoked_salmon name "Manx Smoked Salmon" cookbook:manx_smoked_salmon recipeCategory category:manx_recipes cookbook:manx_smoked_salmon recipeCategory category:medium_difficulty_recipes cookbook:manx_smoked_salmon recipeCategory category:recipes_with_metric_units cookbook:manx_smoked_salmon recipeCategory category:salmon_recipes cookbook:manx_smoked_salmon recipeCategory category:smoked_recipes cookbook:manx_smoked_salmon recipeCuisine cookbook:cuisine_of_isle_of_man cookbook:manx_smoked_salmon recipeIngredient "1/2 tomato, sliced, de-seeded and skinned" cookbook:manx_smoked_salmon recipeIngredient "1/4 to 1/2 cucumber, thinly sliced" cookbook:manx_smoked_salmon recipeIngredient "20g chopped chives" cookbook:manx_smoked_salmon recipeIngredient "450g kippers" cookbook:manx_smoked_salmon recipeIngredient "450g sliced, smoked salmon" cookbook:manx_smoked_salmon recipeIngredient "500-600ml cream" cookbook:manx_smoked_salmon recipeInstructions ["Boil the kippers in a pot of salty water","Add 4 rings of smoked salmon to a greaseproof tray in foil (slices can go over the edge)","Wait for the kippers to finish boiling then refresh them with cold water for 3-5 minutes. Fillet them then skin and place them in a blender.","Add cream gradually and blend.","Add chives to the mix.","Add the mixture to the rings and remove any air pockets by shaking.","Fold over the salmon slices and turn over the rings. Cover with clingfilm and refrigerate.","Add about 6 slices of the cucumber to the centre of each plate.","Remove food from refrigerator, remove from oven tray and put them upside down on top of the cucumber slices","Add more strips of cucumber and tomato to the top of the food. Serve!"] cookbook:manx_smoked_salmon recipeYield 6 people cookbook:manx_smoked_salmon totalTime "1 hour" cookbook:manx_smoked_salmon type cookbook:recipes cookbook:manx_smoked_salmon url https://en.wikibooks.org/wiki/Cookbook:Manx_Smoked_Salmon cookbook:maple_barbecue_sauce label "maple barbecue sauce" cookbook:maple_barbecue_sauce name "Maple Barbecue Sauce" cookbook:maple_barbecue_sauce recipeCategory category:american_recipes cookbook:maple_barbecue_sauce recipeCategory category:barbecue_sauce_recipes cookbook:maple_barbecue_sauce recipeCategory category:boiled_recipes cookbook:maple_barbecue_sauce recipeCategory category:maple_syrup_recipes cookbook:maple_barbecue_sauce recipeCategory category:refrigerated_recipes cookbook:maple_barbecue_sauce recipeCategory category:tomato_recipes cookbook:maple_barbecue_sauce recipeCategory category:vinegar_recipes cookbook:maple_barbecue_sauce recipeCuisine cookbook:cuisine_of_the_united_states cookbook:maple_barbecue_sauce recipeCuisine cookbook:louisiana_creole_cuisine cookbook:maple_barbecue_sauce recipeCuisine cookbook:new_england_cuisine cookbook:maple_barbecue_sauce recipeIngredient "1 1/2 cups maple syrup" cookbook:maple_barbecue_sauce recipeIngredient "1/2 cup Worcestershire sauce" cookbook:maple_barbecue_sauce recipeIngredient "1/4 cup Hickory BBQ Rub" cookbook:maple_barbecue_sauce recipeIngredient "1 cup apple cider vinegar" cookbook:maple_barbecue_sauce recipeIngredient "2 habanero chiles, stemmed" cookbook:maple_barbecue_sauce recipeIngredient "2 quarts ketchup" cookbook:maple_barbecue_sauce recipeIngredient "2 Tbs. yellow mustard" cookbook:maple_barbecue_sauce recipeInstructions ["Combine all ingredients in a large saucepan or pot. Bring to a boil over high heat and cook until liquid has reduced by 1\/3. Remove chiles and discard.","Keep refrigerated in an airtight container for up to 3 weeks."] cookbook:maple_barbecue_sauce type cookbook:recipes cookbook:maple_barbecue_sauce url https://en.wikibooks.org/wiki/Cookbook:Maple_Barbecue_Sauce cookbook:maple_beans difficulty 4 cookbook:maple_beans label "maple beans" cookbook:maple_beans name "Maple Beans" cookbook:maple_beans recipeCategory category:baked_recipes cookbook:maple_beans recipeCategory category:bean_recipes cookbook:maple_beans recipeCategory category:boiled_recipes cookbook:maple_beans recipeCategory category:canadian_recipes cookbook:maple_beans recipeCategory category:difficult_recipes cookbook:maple_beans recipeCategory category:maple_syrup_recipes cookbook:maple_beans recipeCategory category:recipes_with_metric_units cookbook:maple_beans recipeCategory category:recipes_without_servings cookbook:maple_beans recipeCategory category:side_dish_recipes cookbook:maple_beans recipeFoodstuff cookbook:ham cookbook:maple_beans recipeIngredient "1 large sweet onion" cookbook:maple_beans recipeIngredient "250 mL (1 cup) maple syrup" cookbook:maple_beans recipeIngredient "2 L (8 cups) water" cookbook:maple_beans recipeIngredient "2 mL (1/2 tsp.) dry mustard" cookbook:maple_beans recipeIngredient "30 mL (2 Tbsp.) butter" cookbook:maple_beans recipeIngredient "30 mL (2 Tbsp.) dark brown sugar" cookbook:maple_beans recipeIngredient "5 mL (1/2 tsp.) ground pepper" cookbook:maple_beans recipeIngredient "5 mL (1 tsp.) salt" cookbook:maple_beans recipeIngredient "60 mL (1/4 cup) of bacon runoff" cookbook:maple_beans recipeIngredient "625 mL (2 1/2 cups) small dried white beans" cookbook:maple_beans recipeIngredient "6 slices side bacon" cookbook:maple_beans recipeInstructions ["Wash beans and place in a saucepan with the water. Cover and bring to a boil, check regularly.","When water has reached the boiling point, time for 5 minutes and remove from heat. Let sit for 1 hour, covered.","After the hour, return beans and water to heat and bring to a simmer, still covered. Simmer for 45 minutes.","Strain beans and water through a colander, collecting the liquids for later use in a bowl.","Finely dice the sweet onion and in a bowl mix with the salt, mustard and maple syrup. Add 625 mL (2 1\/2 cups) of the aforementioned bean-water to the mix and blend well.","Finely slice the bacon, place in roast pan\/casserole dish and cover with the beans pour the liquid mixture over the beans.","Cover and bake for 3 hours at 165\u00b0C (325\u00b0F), adding 125 mL (1\/2 cup) of bean-water at the 2 1\/2 hour mark.","Melt butter and combine with brown sugar. Pour over the baked beans and bake, uncovered, until liquid is no longer visible."] cookbook:maple_beans recipeNotes "* You can substitute honey for the maple syrup, or molasses, maple is used for it's flavouring as much as its sweetness. * Margarine or vegetable oil will do as well as butter for this, butter was used traditionally and is thus listed. * This is often served with Ham and Sweet Cornbread. " cookbook:maple_beans totalTime "7 hours" cookbook:maple_beans type cookbook:recipes cookbook:maple_beans url https://en.wikibooks.org/wiki/Cookbook:Maple_Beans cookbook:maple_cumin_glazed_grilled_bananas name "Maple Cumin Glazed Grilled Bananas" cookbook:maple_cumin_glazed_grilled_bananas recipeIngredient "1/2 cup maple syrup" cookbook:maple_cumin_glazed_grilled_bananas recipeIngredient "1/2 tsp ground cumin" cookbook:maple_cumin_glazed_grilled_bananas recipeIngredient "2 tbsp dark rum" cookbook:maple_cumin_glazed_grilled_bananas recipeIngredient "4 bananas, peeled and halved lengthwise" cookbook:maple_cumin_glazed_grilled_bananas recipeInstructions ["Spray bananas and cold grill grate with nonstick cooking spray.","Place a large saucepan over high heat and add rum. Ignite. Once flames have died remove from heat and whisk in remaining ingredients.","Place bananas cut side down on the preheated grill and brush with rum mixture. Cook for 2 minutes, then flip and brush grilled side with more rum mixture. Cook other side until well browned. Flip and cook just until browned. Remove and serve.<\/text>"] cookbook:maple_cumin_glazed_grilled_bananas type cookbook:recipes cookbook:maple_cumin_glazed_grilled_bananas url https://en.wikibooks.org/wiki/Cookbook:Maple_Cumin_Glazed_Grilled_Bananas cookbook:maple-glazed_bbq_ribs name "Maple-Glazed BBQ Ribs" cookbook:maple-glazed_bbq_ribs recipeCategory category:barbecue_recipes cookbook:maple-glazed_bbq_ribs recipeCategory category:main_course_recipes cookbook:maple-glazed_bbq_ribs recipeCategory category:maple_syrup_recipes cookbook:maple-glazed_bbq_ribs recipeCategory category:pork_recipes cookbook:maple-glazed_bbq_ribs recipeCategory category:recipes_with_metric_units cookbook:maple-glazed_bbq_ribs recipeIngredient "1/4 cup soy sauce" cookbook:maple-glazed_bbq_ribs recipeIngredient "1/4 cup Worcestershire sauce" cookbook:maple-glazed_bbq_ribs recipeIngredient "1 cup maple syrup" cookbook:maple-glazed_bbq_ribs recipeIngredient "1 cup white wine" cookbook:maple-glazed_bbq_ribs recipeIngredient "1 slab pork spareribs" cookbook:maple-glazed_bbq_ribs recipeIngredient "1 Tbsp salt" cookbook:maple-glazed_bbq_ribs recipeIngredient "2 Tbsp cayenne pepper" cookbook:maple-glazed_bbq_ribs recipeIngredient "2 Tbsp smoked paprika" cookbook:maple-glazed_bbq_ribs recipeIngredient "3 Tbsp cider vinegar" cookbook:maple-glazed_bbq_ribs recipeIngredient "3 Tbsp dark brown sugar" cookbook:maple-glazed_bbq_ribs recipeIngredient "Hickory wood chunks" cookbook:maple-glazed_bbq_ribs recipeInstructions ["Combine seasonings and rub on pork ribs.","Refrigerate for at least 1 hour.","Place hickory chunks into a 350\u00b0F (175C) smoker ''or'' a charcoal grill set for indirect heat at 350\u00b0F.","Combine liquid ingredients and bring to a boil over high heat until reduced by half.","Place ribs in smoker\/grill and cook, basting often with maple syrup mixture, for 3-4 hours","Brush ribs with remaining mixture and place on a medium high grill until well browned.","Rest 15 minutes; serve."] cookbook:maple-glazed_bbq_ribs type cookbook:recipes cookbook:maple-glazed_bbq_ribs url https://en.wikibooks.org/wiki/Cookbook:Maple-Glazed_BBQ_Ribs cookbook:maple_glazed_chicken_breasts name "Maple Glazed Chicken Breasts" cookbook:maple_glazed_chicken_breasts recipeCategory category:broiled_recipes cookbook:maple_glazed_chicken_breasts recipeCategory category:chicken_recipes cookbook:maple_glazed_chicken_breasts recipeCategory category:main_course_recipes cookbook:maple_glazed_chicken_breasts recipeCategory category:maple_syrup_recipes cookbook:maple_glazed_chicken_breasts recipeCategory category:recipes_with_metric_units cookbook:maple_glazed_chicken_breasts recipeCategory category:roasted_recipes cookbook:maple_glazed_chicken_breasts recipeFoodstuff cookbook:butter cookbook:maple_glazed_chicken_breasts recipeFoodstuff cookbook:maple_syrup cookbook:maple_glazed_chicken_breasts recipeFoodstuff cookbook:pepper cookbook:maple_glazed_chicken_breasts recipeFoodstuff cookbook:salt cookbook:maple_glazed_chicken_breasts recipeFoodstuff cookbook:stock cookbook:maple_glazed_chicken_breasts recipeFoodstuff cookbook:worcestershire_sauce cookbook:maple_glazed_chicken_breasts recipeIngredient "1/2 cup Grade B Amber maple syrup (Grade A Dark Amber would be okay too.)" cookbook:maple_glazed_chicken_breasts recipeIngredient "1/4 cup chicken broth" cookbook:maple_glazed_chicken_breasts recipeIngredient "1 Tbs freshly ground black pepper" cookbook:maple_glazed_chicken_breasts recipeIngredient "1 Tbs salt" cookbook:maple_glazed_chicken_breasts recipeIngredient "2 Tbs lemon pepper" cookbook:maple_glazed_chicken_breasts recipeIngredient "2 tbs Worcestershire sauce" cookbook:maple_glazed_chicken_breasts recipeIngredient "4 boneless skinless [[cookbook:chicken]] breasts" cookbook:maple_glazed_chicken_breasts recipeIngredient "Melted butter" cookbook:maple_glazed_chicken_breasts recipeInstructions ["Combine maple syrup, sauce, and broth in a small saucepan over medium high heat. Bring to a boil and cook until reduced by 1\/3. Set aside.","Combine salt, pepper, and lemon pepper. Brush chicken with melted butter and press seasoning mixture into both sides of each chicken breast.","Place chicken in a shallow roasting pan. Insert a probe thermometer into one of the pieces and roast at 375F (190C) until internal temperature reaches 165F (74C).","Brush top of chicken pieces with maple mixture. Remove while your broiler heats up.","Place chicken under your preheated broiler until top is well browned and slightly charred.","Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving with remaining maple mixture."] cookbook:maple_glazed_chicken_breasts type cookbook:recipes cookbook:maple_glazed_chicken_breasts url https://en.wikibooks.org/wiki/Cookbook:Maple_Glazed_Chicken_Breasts cookbook:maple_planked_chicken_breasts name "Maple Planked Chicken Breasts" cookbook:maple_planked_chicken_breasts recipeCategory category:american_recipes cookbook:maple_planked_chicken_breasts recipeCategory category:chicken_recipes cookbook:maple_planked_chicken_breasts recipeCategory category:main_course_recipes cookbook:maple_planked_chicken_breasts recipeCategory category:smoked_recipes cookbook:maple_planked_chicken_breasts recipeCuisine cookbook:cuisine_of_the_united_states cookbook:maple_planked_chicken_breasts recipeCuisine cookbook:louisiana_creole_cuisine cookbook:maple_planked_chicken_breasts recipeCuisine cookbook:new_england_cuisine cookbook:maple_planked_chicken_breasts recipeIngredient "1 tsp freshly ground coriander (I'm American, so I'm talking about the seeds)" cookbook:maple_planked_chicken_breasts recipeIngredient "2 (6-8 ounce) boneless skinless chicken breasts" cookbook:maple_planked_chicken_breasts recipeIngredient "2 medium untreated maple planks, soaked in water at least 1 hour" cookbook:maple_planked_chicken_breasts recipeIngredient "Olive oil" cookbook:maple_planked_chicken_breasts recipeIngredient "Salt and freshly ground black pepper" cookbook:maple_planked_chicken_breasts recipeInstructions ["Brush chicken with olive oil. Sprinkle liberally on both sides with salt, freshly ground black pepper, and the freshly ground coriander.","Place chicken on planks and insert a probe thermometer into one of the breasts. Heat one burner or push all the coals to one side and place planks on the cooler side. Cook until internal temperature reaches 165 degrees F.","Remove chicken to a plate and cover with aluminum foil. Let rest 5 minutes before serving."] cookbook:maple_planked_chicken_breasts type cookbook:recipes cookbook:maple_planked_chicken_breasts url https://en.wikibooks.org/wiki/Cookbook:Maple_Planked_Chicken_Breasts cookbook:maple_planked_salmon_with_rum_glaze name "Maple Planked Salmon with Rum Glaze" cookbook:maple_planked_salmon_with_rum_glaze recipeCategory category:grilled_recipes cookbook:maple_planked_salmon_with_rum_glaze recipeCategory category:main_course_recipes cookbook:maple_planked_salmon_with_rum_glaze recipeCategory category:rum_recipes cookbook:maple_planked_salmon_with_rum_glaze recipeCategory category:salmon_recipes cookbook:maple_planked_salmon_with_rum_glaze recipeIngredient "1 (1 1/2-2 lb.) side of sockeye salmon" cookbook:maple_planked_salmon_with_rum_glaze recipeIngredient "1/2 cup dark rum" cookbook:maple_planked_salmon_with_rum_glaze recipeIngredient "1 large untreated maple planks, soaked for at least 1 hour" cookbook:maple_planked_salmon_with_rum_glaze recipeIngredient "1 tbsp olive oil" cookbook:maple_planked_salmon_with_rum_glaze recipeIngredient "Salt and freshly ground black pepper" cookbook:maple_planked_salmon_with_rum_glaze recipeInstructions ["Brush salmon with oil. Sprinkle liberally with salt and freshly ground black pepper.","Place salmon on plank. Heat grill to medium on one burner.","Bring rum to a boil in a saucepan over high heat. Remove from heat and ignite. Boil until reduced to 1\/4 cup.","Place plank on indirect heat and cook for 20 minutes, brushing often with rum.","Let rest 5 minutes. Serve."] cookbook:maple_planked_salmon_with_rum_glaze type cookbook:recipes cookbook:maple_planked_salmon_with_rum_glaze url https://en.wikibooks.org/wiki/Cookbook:Maple_Planked_Salmon_with_Rum_Glaze cookbook:maple_sugar label "maple sugar" cookbook:maple_sugar name "Maple Sugar" cookbook:maple_sugar recipeCategory category:sweeteners cookbook:maple_sugar type cookbook:ingredients cookbook:maple_sugar type cookbook:sweeteners cookbook:maple_sugar url https://en.wikibooks.org/wiki/Cookbook:Maple_Sugar cookbook:maple_syrup label "maple-flavored syrup" cookbook:maple_syrup label "maple syrup" cookbook:maple_syrup name "Maple Syrup" cookbook:maple_syrup_planked_salmon difficulty 2 cookbook:maple_syrup_planked_salmon label "maple syrup planked salmon" cookbook:maple_syrup_planked_salmon name "Maple Syrup Planked Salmon" cookbook:maple_syrup_planked_salmon recipeCategory category:american_recipes cookbook:maple_syrup_planked_salmon recipeCategory category:easy_recipes cookbook:maple_syrup_planked_salmon recipeCategory category:main_course_recipes cookbook:maple_syrup_planked_salmon recipeCategory category:maple_syrup_recipes cookbook:maple_syrup_planked_salmon recipeCategory category:recipes_with_metric_units cookbook:maple_syrup_planked_salmon recipeCategory category:salmon_recipes cookbook:maple_syrup_planked_salmon recipeCategory category:smoked_recipes cookbook:maple_syrup_planked_salmon recipeCuisine cookbook:cuisine_of_the_united_states cookbook:maple_syrup_planked_salmon recipeCuisine cookbook:louisiana_creole_cuisine cookbook:maple_syrup_planked_salmon recipeCuisine cookbook:new_england_cuisine cookbook:maple_syrup_planked_salmon recipeFoodstuff cookbook:chiles cookbook:maple_syrup_planked_salmon recipeFoodstuff cookbook:grape_seed_oil cookbook:maple_syrup_planked_salmon recipeFoodstuff cookbook:green_onion cookbook:maple_syrup_planked_salmon recipeFoodstuff cookbook:lemon_juice cookbook:maple_syrup_planked_salmon recipeFoodstuff cookbook:maple_syrup cookbook:maple_syrup_planked_salmon recipeFoodstuff cookbook:oil_and_fat cookbook:maple_syrup_planked_salmon recipeFoodstuff cookbook:rosemary cookbook:maple_syrup_planked_salmon recipeFoodstuff cookbook:salt cookbook:maple_syrup_planked_salmon recipeIngredient "1½ tsp (7 g) chipotle powder (chipotle barbecue sauce may be substituted for this)" cookbook:maple_syrup_planked_salmon recipeIngredient "1 tsp (5 g) crushed dried rosemary" cookbook:maple_syrup_planked_salmon recipeIngredient "2 scallions, thinly sliced for garnish" cookbook:maple_syrup_planked_salmon recipeIngredient "2 tbsp (30 ml) grapeseed oil (or other clean tasting and light-flavoured oil)" cookbook:maple_syrup_planked_salmon recipeIngredient "2 tsp (10 ml) pure maple syrup" cookbook:maple_syrup_planked_salmon recipeIngredient "4 salmon steaks or individual fillets (preferably wild caught)" cookbook:maple_syrup_planked_salmon recipeIngredient "4 tbsp (60 ml) fresh lemon juice (2 for the marinade and 2 for the sauce)" cookbook:maple_syrup_planked_salmon recipeIngredient "Salt" cookbook:maple_syrup_planked_salmon recipeInstructions ["Completely immerse cedar planks in water for several hours or overnight.","Heat barbecue to medium-high.","Mix 2 tablespoons (30 ml) lemon juice, the oil, rosemary, maple syrup and half of the chipotle powder in a small bowl. Coat the salmon with the mixture and let rest at room temperature for 20 minutes.","Mix the remaining lemon juice with the remaining chipotle powder with a fork and set aside as a garnish.","Place plank(s) on grill and close lid. Allow plank to heat for a couple minutes.","Lightly sprinkle salt on plank(s).","Put Salmon on plank, keeping fish at least an inch from the edge of the plank (in the case of fillets, place skin-side down). Reduce heat to low and close lid.","Grill for roughly 15 minutes until desired "doneness" reached without turning or moving Salmon. Generally, salmon should be cooked until the flesh loses its transparency and the meat can easily be broken with a fork.","Spray water to douse any flames that light on the sides of the plank.","When cooked, place the Salmon on a serving platter and sprinkle with the scallions.","Immerse the cedar plank in water as a safety precaution.","Serve the Salmon with the optional lemon juice\/chipotle sauce."] cookbook:maple_syrup_planked_salmon recipeYield four cookbook:maple_syrup_planked_salmon totalTime "forty-five minutes plus soaking plank" cookbook:maple_syrup_planked_salmon type cookbook:recipes cookbook:maple_syrup_planked_salmon url https://en.wikibooks.org/wiki/Cookbook:Maple_Syrup_Planked_Salmon cookbook:maple_syrup recipeCategory category:basic_foodstuffs cookbook:maple_syrup recipeCategory category:featured_ingredients cookbook:maple_syrup recipeCategory category:sweeteners cookbook:maple_syrup type cookbook:basic_foodstuffs cookbook:maple_syrup type cookbook:featured_ingredients cookbook:maple_syrup type cookbook:ingredients cookbook:maple_syrup type cookbook:sweeteners cookbook:maple_syrup url https://en.wikibooks.org/wiki/Cookbook:Maple_Syrup cookbook:mapo_doufu label "mapo doufu" cookbook:mapo_doufu label "mapo tofu" cookbook:mapo_doufu name "Mapo Doufu" cookbook:mapo_doufu recipeCategory category:chile_recipes cookbook:mapo_doufu recipeCategory category:chinese_recipes cookbook:mapo_doufu recipeCategory category:gluten-free_recipes cookbook:mapo_doufu recipeCategory category:ground_beef_recipes cookbook:mapo_doufu recipeCategory category:ground_pork_recipes cookbook:mapo_doufu recipeCategory category:recipes_with_images cookbook:mapo_doufu recipeCategory category:recipes_with_metric_units cookbook:mapo_doufu recipeCategory category:tofu_recipes cookbook:mapo_doufu recipeCookingTechnique cookbook:mincing cookbook:mapo_doufu recipeCookingTechnique cookbook:sautéing cookbook:mapo_doufu recipeCuisine cookbook:cuisine_of_china cookbook:mapo_doufu recipeFoodstuff cookbook:beef cookbook:mapo_doufu recipeFoodstuff cookbook:bell_pepper cookbook:mapo_doufu recipeFoodstuff cookbook:chiles cookbook:mapo_doufu recipeFoodstuff cookbook:cilantro cookbook:mapo_doufu recipeFoodstuff cookbook:coriander cookbook:mapo_doufu recipeFoodstuff cookbook:cumin cookbook:mapo_doufu recipeFoodstuff cookbook:garlic cookbook:mapo_doufu recipeFoodstuff cookbook:ginger cookbook:mapo_doufu recipeFoodstuff cookbook:green_onion cookbook:mapo_doufu recipeFoodstuff cookbook:legumes cookbook:mapo_doufu recipeFoodstuff cookbook:mushroom cookbook:mapo_doufu recipeFoodstuff cookbook:onion cookbook:mapo_doufu recipeFoodstuff cookbook:pork cookbook:mapo_doufu recipeFoodstuff cookbook:soy_sauce cookbook:mapo_doufu recipeFoodstuff cookbook:szechuan_pepper cookbook:mapo_doufu recipeFoodstuff cookbook:tofu cookbook:mapo_doufu recipeIngredient "1-2 tsp crushed dried chili pepper" cookbook:mapo_doufu recipeIngredient "1 onion, sliced" cookbook:mapo_doufu recipeIngredient "1 tbsp rice wine" cookbook:mapo_doufu recipeIngredient "1 tbsp soy sauce" cookbook:mapo_doufu recipeIngredient "1 tbsp Szechuan pepper, roasted and ground" cookbook:mapo_doufu recipeIngredient "200g (7 oz) minced beef, or pork" cookbook:mapo_doufu recipeIngredient "2-3 mushrooms &ndash; tree ears preferred (optional)" cookbook:mapo_doufu recipeIngredient "2 tbsp chili bean paste (Doubanjiang)" cookbook:mapo_doufu recipeIngredient "3-4 green onions, cut into 2cm (1") pieces" cookbook:mapo_doufu recipeIngredient "4 cloves of garlic, minced" cookbook:mapo_doufu recipeIngredient "500g (1 lb) silken tofu, cubed" cookbook:mapo_doufu recipeIngredient "small piece of ginger, minced (about 2 tsp)" cookbook:mapo_doufu recipeInstructions ["If adding dried mushrooms, soak these in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later.","Saut\u00e9 onion with ginger and crushed chili.","Add minced meat and garlic, and fry until brown.","Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5-10 minutes."] cookbook:mapo_doufu recipeNotes "* Some extra chili pepper can be substituted for Szechuan pepper, but the taste and feeling will be different. Szechuan pepper has a numbing flavour, not a hot flavour. * A little ground coriander and cumin is very nice in this dish, especially if you cannot find Szechuan pepper easily. * A red bell pepper, a tomato, and fresh coriander leaves are all welcome additions, though not traditional. * The meal is just as good with whole beans instead of tofu. * A vegetarian version of this meal can be made by substituting the meat with ground tofu (e.g. [http:\/\/shiokfood.com\/notes\/archives\/000016.html Shiok Food's Vegetarian Ma Po Tofu]) " cookbook:mapo_doufu type cookbook:recipes cookbook:mapo_doufu url https://en.wikibooks.org/wiki/Cookbook:Mapo_Doufu cookbook:margarine label "hard margarine" cookbook:margarine label "lemon juice" cookbook:margarine label "margarine" cookbook:margarine label "marge" cookbook:margarine name "Margarine" cookbook:margarine type cookbook:ingredients cookbook:margarine url https://en.wikibooks.org/wiki/Cookbook:Margarine cookbook:margarita_grilled_chicken name "Margarita Grilled Chicken" cookbook:margarita_grilled_chicken recipeCategory category:chicken_recipes cookbook:margarita_grilled_chicken recipeCategory category:cumin_recipes cookbook:margarita_grilled_chicken recipeCategory category:lime_recipes cookbook:margarita_grilled_chicken recipeCategory category:main_course_recipes cookbook:margarita_grilled_chicken recipeCategory category:mexican_recipes cookbook:margarita_grilled_chicken recipeCategory category:southwestern_recipes cookbook:margarita_grilled_chicken recipeCategory category:tex-mex_recipes cookbook:margarita_grilled_chicken recipeCuisine cookbook:cuisine_of_jalisco cookbook:margarita_grilled_chicken recipeCuisine cookbook:cuisine_of_mexico cookbook:margarita_grilled_chicken recipeCuisine cookbook:cuisine_of_yucatan cookbook:margarita_grilled_chicken recipeCuisine cookbook:southwestern_cuisine cookbook:margarita_grilled_chicken recipeIngredient "1/2 cup margarita mix" cookbook:margarita_grilled_chicken recipeIngredient "1/2 cup tequilla (recommended:José Cuervo Especial Gold)" cookbook:margarita_grilled_chicken recipeIngredient "1/2 tsp freshly ground cumin" cookbook:margarita_grilled_chicken recipeIngredient "1/4 cup freshly squeezed lime juice" cookbook:margarita_grilled_chicken recipeIngredient "1/4 cup olive oil" cookbook:margarita_grilled_chicken recipeIngredient "1 cup mesquite chips, soaked in water 30 minutes" cookbook:margarita_grilled_chicken recipeIngredient "3 chipotle chile in adobo, finely chopped" cookbook:margarita_grilled_chicken recipeIngredient "3 Tbs adobo sauce" cookbook:margarita_grilled_chicken recipeIngredient "3 Tbs fresh cilantro" cookbook:margarita_grilled_chicken recipeIngredient "4 boneless skinless chicken breasts" cookbook:margarita_grilled_chicken recipeIngredient "Salt and freshly ground black pepper" cookbook:margarita_grilled_chicken recipeInstructions ["Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.","The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill. Cook, turning often, until internal temperature reaches 165F (74C).","While chicken cooks, run the marinade through a cheesecloth and skim oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.","Once chicken is done, remove to a plate and pour marinade over. Cover tightly with foil and let rest 15 minutes before serving."] cookbook:margarita_grilled_chicken type cookbook:recipes cookbook:margarita_grilled_chicken url https://en.wikibooks.org/wiki/Cookbook:Margarita_Grilled_Chicken cookbook:margaritas_de_almendra label "margaritas de almendra" cookbook:marinara_sauce difficulty 1 cookbook:marinara_sauce label "marinara" cookbook:marinara_sauce label "marinara pasta sauce" cookbook:marinara_sauce label "''marinara sauce''" cookbook:marinara_sauce label "marinara sauce" cookbook:marinara_sauce name "Marinara Sauce" cookbook:marinara_sauce recipeCategory category:duplicate_recipes cookbook:marinara_sauce recipeCategory category:italian_recipes cookbook:marinara_sauce recipeCategory category:pasta_sauce_recipes cookbook:marinara_sauce recipeCategory category:recipes_with_images cookbook:marinara_sauce recipeCategory category:recipes_with_metric_units cookbook:marinara_sauce recipeCategory category:sauce_recipes cookbook:marinara_sauce recipeCategory category:tomato_recipes cookbook:marinara_sauce recipeCategory category:very_easy_recipes cookbook:marinara_sauce recipeCookingTechnique cookbook:sautéing cookbook:marinara_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:marinara_sauce recipeFoodstuff cookbook:basil cookbook:marinara_sauce recipeFoodstuff cookbook:garlic cookbook:marinara_sauce recipeFoodstuff cookbook:olive_oil cookbook:marinara_sauce recipeFoodstuff cookbook:onion cookbook:marinara_sauce recipeFoodstuff cookbook:thyme cookbook:marinara_sauce recipeFoodstuff cookbook:tomato cookbook:marinara_sauce recipeIngredient "1.3 kilograms (1 pound and 14 ounces) skinless plum tomato, crushed by hand" cookbook:marinara_sauce recipeIngredient "1 tablespoon sugar" cookbook:marinara_sauce recipeIngredient "225 grams (8 ounces) Spanish onion, diced" cookbook:marinara_sauce recipeIngredient "2 teaspoons fresh thyme leaves (or one half teaspoon dried)" cookbook:marinara_sauce recipeIngredient "4 cloves garlic, thinly sliced" cookbook:marinara_sauce recipeIngredient "4 teaspoons fresh basil leaves (or 1 teaspoon dried)" cookbook:marinara_sauce recipeIngredient "6 tablespoons virgin olive oil" cookbook:marinara_sauce recipeIngredient "85 grams (3 ounces) red bell pepper, diced" cookbook:marinara_sauce recipeIngredient "salt to taste" cookbook:marinara_sauce recipeInstructions ["Heat oil in a sauce pan until it shimmers.","Saute onions and garlic over medium heat for about 2 minutes until onions are translucent.","Add the thyme, basil and bell pepper.","Cook five minutes more.","Add the tomatoes and sugar.","Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.","Season with salt to taste.","Serve hot by ladling over pasta, seafood or rice."] cookbook:marinara_sauce recipeYield 6 cookbook:marinara_sauce totalTime "45 minutes" cookbook:marinara_sauce type cookbook:recipes cookbook:marinara_sauce url https://en.wikibooks.org/wiki/Cookbook:Marinara_Sauce cookbook:marinated_cucumbers_and_onions name "Marinated Cucumbers and Onions" cookbook:marinated_cucumbers_and_onions recipeCategory category:cucumber_recipes cookbook:marinated_cucumbers_and_onions recipeCategory category:inexpensive_recipes cookbook:marinated_cucumbers_and_onions recipeCategory category:onion_recipes cookbook:marinated_cucumbers_and_onions recipeCategory category:recipes_with_metric_units cookbook:marinated_cucumbers_and_onions recipeCategory category:refrigerated_recipes cookbook:marinated_cucumbers_and_onions recipeCategory category:salad_recipes cookbook:marinated_cucumbers_and_onions recipeCategory category:vegetarian_recipes cookbook:marinated_cucumbers_and_onions recipeCategory category:very_easy_recipes cookbook:marinated_cucumbers_and_onions recipeCategory category:vinegar_recipes cookbook:marinated_cucumbers_and_onions recipeFoodstuff cookbook:cucumber cookbook:marinated_cucumbers_and_onions recipeFoodstuff cookbook:onion cookbook:marinated_cucumbers_and_onions recipeFoodstuff cookbook:salt cookbook:marinated_cucumbers_and_onions recipeFoodstuff cookbook:sugar cookbook:marinated_cucumbers_and_onions recipeFoodstuff cookbook:vegetable_oil cookbook:marinated_cucumbers_and_onions recipeFoodstuff cookbook:vinegar cookbook:marinated_cucumbers_and_onions recipeIngredient "1 teaspoon (5 mL) salt" cookbook:marinated_cucumbers_and_onions recipeIngredient "1 teaspoon (5 mL) sugar" cookbook:marinated_cucumbers_and_onions recipeIngredient "1 white onion" cookbook:marinated_cucumbers_and_onions recipeIngredient "2 cucumbers" cookbook:marinated_cucumbers_and_onions recipeIngredient "2 cups (480 mL) distilled white vinegar" cookbook:marinated_cucumbers_and_onions recipeIngredient "2 teaspoons (10 mL) vegetable oil" cookbook:marinated_cucumbers_and_onions recipeIngredient "These are estimates and you should mix the marinade ingredients to taste" cookbook:marinated_cucumbers_and_onions recipeInstructions ["Mix vinegar, oil, salt and sugar for the marinade.","Trim the ends from the cucumbers, peel them and slice them.","Peel the onion and slice it as thinly as possible.","Pour the marinade over the cucumbers and onions and mix well.","Let it sit in a cool place or refrigerate for at least two hours, stirring occasionally."] cookbook:marinated_cucumbers_and_onions recipeNotes "* Any light salad oil may be used. Avoid olive oil as it congeals when refrigerated. * The cucumber to onion ratio should be from 2:1 to 2.5:1. * There should be just a hint of oil in the marinade and just enough sugar to take the edge off of the vinegar's tartness. * For crisper pickles add a spoonful of oregano. " cookbook:marinated_cucumbers_and_onions type cookbook:recipes cookbook:marinated_cucumbers_and_onions url https://en.wikibooks.org/wiki/Cookbook:Marinated_Cucumbers_and_Onions cookbook:marinated_green_olives name "Marinated Green Olives" cookbook:marinated_green_olives recipeCategory category:appetizer_recipes cookbook:marinated_green_olives recipeCategory category:marinade_recipes cookbook:marinated_green_olives recipeCategory category:olive_recipes cookbook:marinated_green_olives recipeCategory category:recipes_with_metric_units cookbook:marinated_green_olives recipeCategory category:spanish_recipes cookbook:marinated_green_olives recipeCuisine cookbook:cuisine_of_spain cookbook:marinated_green_olives recipeIngredient "1/2 medium lemon, sliced" cookbook:marinated_green_olives recipeIngredient "1/2 teaspoon black pepper" cookbook:marinated_green_olives recipeIngredient "1/2 teaspoon dried rosemary" cookbook:marinated_green_olives recipeIngredient "1/2 teaspoon dried thyme" cookbook:marinated_green_olives recipeIngredient "1/2 teaspoon ground cumin seeds" cookbook:marinated_green_olives recipeIngredient "1/2 teaspoon Spanish paprika" cookbook:marinated_green_olives recipeIngredient "1 teaspoon dried oregano" cookbook:marinated_green_olives recipeIngredient "1 teaspoon ground fennel seeds" cookbook:marinated_green_olives recipeIngredient "2 bay leaves" cookbook:marinated_green_olives recipeIngredient "2 cups (16oz/450g) unpitted large green Spanish olives" cookbook:marinated_green_olives recipeIngredient "7 cloves garlic, peeled and minced" cookbook:marinated_green_olives recipeInstructions ["Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.","Place the olives in a sealable glass jar and add the remaining ingredients.","Fill the jar with water and shake well.","Marinate at room temperature for several days to a week."] cookbook:marinated_green_olives type cookbook:recipes cookbook:marinated_green_olives url https://en.wikibooks.org/wiki/Cookbook:Marinated_Green_Olives cookbook:marinated_mackerel name "Marinated Mackerel" cookbook:marinated_mackerel recipeCategory category:baked_recipes cookbook:marinated_mackerel recipeCategory category:cornish_recipes cookbook:marinated_mackerel recipeCategory category:fish_recipes cookbook:marinated_mackerel recipeCategory category:main_course_recipes cookbook:marinated_mackerel recipeCuisine cookbook:cornish_cuisine cookbook:marinated_mackerel recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:marinated_mackerel recipeFoodstuff cookbook:bay_leaf cookbook:marinated_mackerel recipeFoodstuff cookbook:clove cookbook:marinated_mackerel recipeFoodstuff cookbook:fish cookbook:marinated_mackerel recipeFoodstuff cookbook:nutmeg cookbook:marinated_mackerel recipeFoodstuff cookbook:onion cookbook:marinated_mackerel recipeFoodstuff cookbook:pepper cookbook:marinated_mackerel recipeFoodstuff cookbook:salt cookbook:marinated_mackerel recipeFoodstuff cookbook:thyme cookbook:marinated_mackerel recipeFoodstuff cookbook:vinegar cookbook:marinated_mackerel recipeIngredient "10 peppercorns" cookbook:marinated_mackerel recipeIngredient "1 chopped onion" cookbook:marinated_mackerel recipeIngredient "2 chopped fresh bay leaves" cookbook:marinated_mackerel recipeIngredient "4 or more Mackerel" cookbook:marinated_mackerel recipeIngredient "6 cloves" cookbook:marinated_mackerel recipeIngredient "blade of mace" cookbook:marinated_mackerel recipeIngredient "malt vinegar" cookbook:marinated_mackerel recipeIngredient "salt" cookbook:marinated_mackerel recipeIngredient "sprig of fresh thyme" cookbook:marinated_mackerel recipeInstructions ["Clean & scale fish, place in dish large enough for fish & vinegar.","Mix other ingredients, except vinegar, with salt to taste, & cast over fish.","Pour over sufficient vinegar to cover well.","Place in moderate oven for 40 to 50 minutes.","Lift fish carefully onto serving dish, strain liquor over.","Let cool & serve."] cookbook:marinated_mackerel recipeNotes "* ''from'' Boscastle W.I. ''in'' Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. * ''First collected & published by'' Edith Martin, Tregavethan, Truro, 1929, ''for'' The Cornwall F.of W. I. " cookbook:marinated_mackerel type cookbook:recipes cookbook:marinated_mackerel url https://en.wikibooks.org/wiki/Cookbook:Marinated_Mackerel cookbook:marinating label "marinade" cookbook:marinating label "marinades" cookbook:marinating label "marinate" cookbook:marinating label "marinated" cookbook:marinating label "marinating" cookbook:marinating name "Marinade" cookbook:marinating name "Marinating" cookbook:marinating recipeCategory category:food_preparation_methods cookbook:marinating type cookbook:food_preparation_methods cookbook:marinating url https://en.wikibooks.org/wiki/Cookbook:Marinade cookbook:marinating url https://en.wikibooks.org/wiki/Cookbook:Marinating cookbook:marjoram label "marjoram" cookbook:marjoram label "sweet marjoram" cookbook:marjoram name "Marjoram" cookbook:marjoram name "Sweet Marjoram" cookbook:marjoram type cookbook:ingredients cookbook:marjoram type cookbook:spices_and_herbs cookbook:marjoram url https://en.wikibooks.org/wiki/Cookbook:Marjoram cookbook:marjoram url https://en.wikibooks.org/wiki/Cookbook:Sweet_Marjoram cookbook:marmalade label "marmalade" cookbook:marmalade label "orange marmalade" cookbook:marmalade name "Marmalade" cookbook:marmalade recipeCategory category:jam_and_jelly_recipes cookbook:marmalade type cookbook:recipes cookbook:marmalade url https://en.wikibooks.org/wiki/Cookbook:Marmalade cookbook:marmita label "marmita" cookbook:marmite label "marmite" cookbook:marmite name "Marmite" cookbook:marmite type cookbook:ingredients cookbook:marmite url https://en.wikibooks.org/wiki/Cookbook:Marmite cookbook:marsala_chicken_scallopini label "marsala chicken scallopini" cookbook:marsala_chicken_scallopini name "Marsala Chicken Scallopini" cookbook:marsala_chicken_scallopini recipeCategory category:asparagus_recipes cookbook:marsala_chicken_scallopini recipeCategory category:chicken_recipes cookbook:marsala_chicken_scallopini recipeCategory category:italian_recipes cookbook:marsala_chicken_scallopini recipeCategory category:main_course_recipes cookbook:marsala_chicken_scallopini recipeCategory category:marsala_wine_recipes cookbook:marsala_chicken_scallopini recipeCategory category:pan_fried_recipes cookbook:marsala_chicken_scallopini recipeCookingTechnique cookbook:boiling cookbook:marsala_chicken_scallopini recipeCookingTechnique cookbook:chopping cookbook:marsala_chicken_scallopini recipeCuisine cookbook:cuisine_of_italy cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:asparagus cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:basil cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:beef cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:butter cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:chicken cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:flour cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:olive_oil cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:oregano cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:parsley cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:pepper cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:salt cookbook:marsala_chicken_scallopini recipeFoodstuff cookbook:stock cookbook:marsala_chicken_scallopini recipeIngredient "1/2 cup beef/chicken stock" cookbook:marsala_chicken_scallopini recipeIngredient "1/2 cup dry marsala wine" cookbook:marsala_chicken_scallopini recipeIngredient "1/2 lb of fresh asparagus" cookbook:marsala_chicken_scallopini recipeIngredient "2 boneless skinless chicken breasts" cookbook:marsala_chicken_scallopini recipeIngredient "3 tsp olive oil" cookbook:marsala_chicken_scallopini recipeIngredient "4 tsp butter" cookbook:marsala_chicken_scallopini recipeIngredient "flour" cookbook:marsala_chicken_scallopini recipeIngredient "fresh basil" cookbook:marsala_chicken_scallopini recipeIngredient "oregano" cookbook:marsala_chicken_scallopini recipeIngredient "parsley" cookbook:marsala_chicken_scallopini recipeIngredient "pepper" cookbook:marsala_chicken_scallopini recipeIngredient "salt" cookbook:marsala_chicken_scallopini recipeInstructions ["Put each chicken breast in a plastic bag and flatten with a meat tenderizer. Coarsely chop the basil, and then throw it in a deep baking pan along with some flour, oregano, and toss the chicken with it.","Melt 2 tsp of butter in a medium fry pan on low-medium heat. When the butter stops bubbling, add the chicken and brown each section approximately 3 minutes for each side. Once this is done, cover and set aside on a separate plate.","Drain off most of the liquid from the pan, and raise the heat. Pour a dollop of olive oil in, and sear the asparagus quickly. Remove this and set aside.","Keep at high heat, add the marsala and 1\/4 of the stock. Boil off for a few minutes. Lower the heat, and return the asparagus to the pan. Add the remaining stock and boil off to reduce. Add a tsp of butter, and cover chicken with sauce.","Sprinkle with parsley and serve."] cookbook:marsala_chicken_scallopini type cookbook:recipes cookbook:marsala_chicken_scallopini url https://en.wikibooks.org/wiki/Cookbook:Marsala_Chicken_Scallopini cookbook:marsala_wine label "marsala" cookbook:marsala_wine label "marsala wine" cookbook:marsala_wine name "Marsala Wine" cookbook:marsala_wine url https://en.wikibooks.org/wiki/Cookbook:Marsala_Wine cookbook:marshmallow_creme label "marshmallow creme" cookbook:marshmallow difficulty 3 cookbook:marshmallow label "marshmallow" cookbook:marshmallow label "marshmallows" cookbook:marshmallow name "Marshmallow" cookbook:marshmallow recipeCategory category:confectionery cookbook:marshmallow recipeCategory category:marshmallow_recipes cookbook:marshmallow recipeCategory category:medium_difficulty_recipes cookbook:marshmallow recipeIngredient "1/2 cup cold water" cookbook:marshmallow recipeIngredient "1/2 cup hot water (about 115 degrees)" cookbook:marshmallow recipeIngredient "1/2 cup light corn syrup" cookbook:marshmallow recipeIngredient "1/2 cup vegetable oil" cookbook:marshmallow recipeIngredient "1/4 teaspoon salt" cookbook:marshmallow recipeIngredient "1 teaspoon vanilla extract" cookbook:marshmallow recipeIngredient "2 cups granulated sugar" cookbook:marshmallow recipeIngredient "2 large egg whites" cookbook:marshmallow recipeIngredient "3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin" cookbook:marshmallow recipeIngredient "About 1 cup confectioners' sugar" cookbook:marshmallow recipeInstructions ["Oil bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.","In bowl of standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.","In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.","With standing or a hand-held electric mixer beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1\/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.","Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat."] cookbook:marshmallow recipeYield aprox 72 pieces cookbook:marshmallow totalTime "3.5 hours" cookbook:marshmallow type cookbook:confectionery cookbook:marshmallow type cookbook:recipes cookbook:marshmallow url https://en.wikibooks.org/wiki/Cookbook:Marshmallow cookbook:masala_chai label "masala chai" cookbook:masala_chai name "Masala Chai" cookbook:masala_chai recipeCategory category:beverage_recipes cookbook:masala_chai recipeCategory category:cardamom_recipes cookbook:masala_chai recipeCategory category:gluten-free_recipes cookbook:masala_chai recipeCategory category:indian_recipes cookbook:masala_chai recipeCategory category:recipes_with_images cookbook:masala_chai recipeCategory category:recipes_with_metric_units cookbook:masala_chai recipeCategory category:tea_recipes cookbook:masala_chai recipeCategory category:vegetarian_recipes cookbook:masala_chai recipeCuisine cookbook:cuisine_of_india cookbook:masala_chai recipeFoodstuff cookbook:cardamom cookbook:masala_chai recipeFoodstuff cookbook:cinnamon cookbook:masala_chai recipeFoodstuff cookbook:clove cookbook:masala_chai recipeFoodstuff cookbook:ginger cookbook:masala_chai recipeFoodstuff cookbook:milk cookbook:masala_chai recipeFoodstuff cookbook:nutmeg cookbook:masala_chai recipeFoodstuff cookbook:pepper cookbook:masala_chai recipeFoodstuff cookbook:sugar cookbook:masala_chai recipeFoodstuff cookbook:tea cookbook:masala_chai recipeIngredient "100 grams of powdered ginger" cookbook:masala_chai recipeIngredient "100 grams whole black peppercorns" cookbook:masala_chai recipeIngredient "1 1/2 teaspoon sugar" cookbook:masala_chai recipeIngredient "1/2 cup milk" cookbook:masala_chai recipeIngredient "1/2 cup water" cookbook:masala_chai recipeIngredient "1/2 seed of nutmeg, crushed" cookbook:masala_chai recipeIngredient "25 grams cloves" cookbook:masala_chai recipeIngredient "3/4 teaspoon dried tea leaves—to be traditional, a strong Indian tea such as an Assam is best." cookbook:masala_chai recipeIngredient "35 grams of green cardamom pods" cookbook:masala_chai recipeIngredient "60 grams cinnamon, broken small, or 40 grams ground" cookbook:masala_chai recipeIngredient "pinch of masala mixture" cookbook:masala_chai recipeInstructions ["Boil water and milk.","Add sugar, tea leaves and masala until the mixture becomes dark (about 5-10 minutes).","The longer you boil, the stronger the chai.","Strain into teacups to serve.","Let the remaining solids cool and sprinkle them on your plants for an excellent fertiliser.","Tea masala or garam masala from a store can be used to get around the masala mixture process, however preground spices lose their flavor over time.","In step one, boil the water and milk separately, and in step two add the tea leaves and masala to the boiling water, boiling until the tea is as strong as you like. Only then add the milk to the mix. This can speed up the process without affecting the flavor. This method is often used by restaurants to serve chai in large quantities quickly as orders are taken.","Optionally turn off the heat in the end, cover and let sit for about five minutes for a richer flavor.","Try adjusting the ratio of milk to water. For a richer milky tea, try two parts milk to one part water.","Leave out the sugar for a more adult flavor. Sugar can be added while drinking if so desired.","Try other combinations of South Asian spices. Each region in which chai is commonly available has its own popular or traditional spice mix. One optional addition to masala chai is fennel seeds.","Add a piece of a lemongrass leaf (called lili cha in Gujarati), while the water is still boiling (before adding milk). This gives a nice flavor to the tea. Mint,fresh ginger and\/or holy basil (tulsi) can also be added."] cookbook:masala_chai type cookbook:recipes cookbook:masala_chai url https://en.wikibooks.org/wiki/Cookbook:Masala_Chai cookbook:mascarpone_cheese label "mascarpone" cookbook:mascarpone_cheese label "mascarpone cheese" cookbook:mascarpone_cheese name "Mascarpone Cheese" cookbook:mascarpone_cheese recipeCategory category:cheeses cookbook:mascarpone_cheese type cookbook:ingredients cookbook:mascarpone_cheese url https://en.wikibooks.org/wiki/Cookbook:Mascarpone_Cheese cookbook:mascarpone_chocolate_sauce name "Mascarpone Chocolate Sauce" cookbook:mascarpone_chocolate_sauce recipeCategory category:cheese_recipes cookbook:mascarpone_chocolate_sauce recipeCategory category:chocolate_recipes cookbook:mascarpone_chocolate_sauce recipeCategory category:dessert_sauce_recipes cookbook:mascarpone_chocolate_sauce recipeIngredient "1/2 cup mascarpone cheese" cookbook:mascarpone_chocolate_sauce recipeIngredient "1/4 cup chocolate syrup" cookbook:mascarpone_chocolate_sauce recipeIngredient "1 tbsp sugar" cookbook:mascarpone_chocolate_sauce recipeIngredient "Pinch of salt" cookbook:mascarpone_chocolate_sauce recipeInstructions ["Whisk together all ingredients in your serving bowl. Serve as a dipping sauce with beignets, fruit, or serve over ice cream."] cookbook:mascarpone_chocolate_sauce type cookbook:recipes cookbook:mascarpone_chocolate_sauce url https://en.wikibooks.org/wiki/Cookbook:Mascarpone_Chocolate_Sauce cookbook:mascarpone_glazed_strawberries name "Mascarpone Glazed Strawberries" cookbook:mascarpone_glazed_strawberries recipeIngredient "1/4 cup heavy cream" cookbook:mascarpone_glazed_strawberries recipeIngredient "1 cup mascarpone cheese" cookbook:mascarpone_glazed_strawberries recipeIngredient "1 pound fresh strawberries, hulled and sliced" cookbook:mascarpone_glazed_strawberries recipeIngredient "2 tbsp butter" cookbook:mascarpone_glazed_strawberries recipeIngredient "3/4 cup sugar" cookbook:mascarpone_glazed_strawberries recipeIngredient "3 tbsp coffee liqueur" cookbook:mascarpone_glazed_strawberries recipeIngredient "3 tbsp dark rum" cookbook:mascarpone_glazed_strawberries recipeIngredient "Pinch of salt" cookbook:mascarpone_glazed_strawberries recipeInstructions ["Melt butter in your largest stainless steel saut\u00e9 pan over medium heat. Add strawberries and cook until deeply browned. Remove and keep warm.","Deglaze pan with rum and ignite. Stir to dissolve browned bits. Add remaining ingredients and bring to a boil until reduced by 1\/3. Add strawberries, reduce heat to low, and cook 1\/2 hour. Remove pan from heat and serve.<\/text>"] cookbook:mascarpone_glazed_strawberries type cookbook:recipes cookbook:mascarpone_glazed_strawberries url https://en.wikibooks.org/wiki/Cookbook:Mascarpone_Glazed_Strawberries cookbook:mascarpone_mac_'n_cheese name "Mascarpone Mac N' Cheese" cookbook:mascarpone_mac_'n_cheese url https://en.wikibooks.org/wiki/Cookbook:Mascarpone_Mac_N'_Cheese cookbook:mascarpone_mac_'n_cheese name "Mascarpone Mac 'n Cheese" cookbook:mascarpone_mac_'n_cheese recipeIngredient "1/4 cup all purpose flour" cookbook:mascarpone_mac_'n_cheese recipeIngredient "1/4 cup unsalted butter" cookbook:mascarpone_mac_'n_cheese recipeIngredient "1 cup heavy whipping cream, beaten to soft peaks" cookbook:mascarpone_mac_'n_cheese recipeIngredient "1 cup mascarpone cheese" cookbook:mascarpone_mac_'n_cheese recipeIngredient "1 pound cooked macaroni" cookbook:mascarpone_mac_'n_cheese recipeIngredient "2 cups heavy cream" cookbook:mascarpone_mac_'n_cheese recipeIngredient "3 tbsp sugar" cookbook:mascarpone_mac_'n_cheese recipeIngredient "Pinch of salt" cookbook:mascarpone_mac_'n_cheese recipeInstructions ["Melt butter in a large saucepan over medium heat. Whisk in flour and cook until light blond color is achieved.","Add remaining ingredients except for macaroni and beaten cream. Bring to a boil until reduced by half. Remove from heat and gently fold in cream.","Place macaroni in the bottom of a 9x13 square baking pan. Pour cheese mixture over and bake in a 350\u00b0 oven for 25 minutes or until bubbly on top and puffed up. Remove and serve.<\/text>"] cookbook:mascarpone_mac_'n_cheese type cookbook:recipes cookbook:mascarpone_mac_\'n_cheese type cookbook:recipes cookbook:mascarpone_mac_'n_cheese url https://en.wikibooks.org/wiki/Cookbook:Mascarpone_Mac_'n_Cheese cookbook:mashed_plantains_and_pork_rinds_(mofongo) label "mofongo" cookbook:mashed_plantains_and_pork_rinds_(mofongo) name "Mashed Plantains and Pork Rinds (Mofongo)" cookbook:mashed_plantains_and_pork_rinds_(mofongo) name "Mofongo" cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeCategory category:caribbean_recipes cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeCategory category:plantain_recipes cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeCategory category:pork_recipes cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeCategory category:puerto_rican_recipes cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeCuisine cookbook:caribbean_cuisines cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeFoodstuff cookbook:garlic cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeFoodstuff cookbook:olive_oil cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeFoodstuff cookbook:plantain cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeFoodstuff cookbook:vegetable_oil cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeIngredient "½ pound pork rinds, also known as chicharrones or pork cracklings -- ground (note: packaged pork rinds can be used. And any kind of bacon can also be used.)" cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeIngredient "1 cup stock or broth" cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeIngredient "1 tablespoon olive oil" cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeIngredient "3 cloves of garlic" cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeIngredient "3 plantains -- very green" cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeIngredient "vegetable oil for frying" cookbook:mashed_plantains_and_pork_rinds_(mofongo) recipeInstructions ["Peel the plantains and cut into 1-inch diagonal pieces.","Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1\/2 minutes per side.","Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.","Then return them to the hot oil and fry 1 minute on each side. Then place on paper towel.","Mince garlic","While the plantains are still hot use a mortar and pestle to mash them with the minced garlic, olive oil, and stock or broth. Add the chicharrones, salt and pepper to taste.","You can also use a food processor \u2013 add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed \u2014 not whipped \u2014 potatoes. Do not over process!"] cookbook:mashed_plantains_and_pork_rinds_(mofongo) type cookbook:recipes cookbook:mashed_plantains_and_pork_rinds_(mofongo) url https://en.wikibooks.org/wiki/Cookbook:Mashed_Plantains_and_Pork_Rinds_(Mofongo) cookbook:mashed_plantains_and_pork_rinds_(mofongo) url https://en.wikibooks.org/wiki/Cookbook:Mofongo cookbook:mashed_potato label "mashed potato" cookbook:mashed_pumpkin difficulty 1 cookbook:mashed_pumpkin name "Mashed Pumpkin" cookbook:mashed_pumpkin recipeCategory category:baked_recipes cookbook:mashed_pumpkin recipeCategory category:pumpkin_recipes cookbook:mashed_pumpkin recipeCategory category:side_dish_recipes cookbook:mashed_pumpkin recipeCategory category:vegetable_recipes cookbook:mashed_pumpkin recipeCategory category:very_easy_recipes cookbook:mashed_pumpkin recipeFoodstuff cookbook:butter cookbook:mashed_pumpkin recipeFoodstuff cookbook:pepper cookbook:mashed_pumpkin recipeFoodstuff cookbook:pumpkin cookbook:mashed_pumpkin recipeFoodstuff cookbook:salt cookbook:mashed_pumpkin recipeIngredient "1 small pumpkin" cookbook:mashed_pumpkin recipeIngredient "Butter tablespoon or so, to taste" cookbook:mashed_pumpkin recipeIngredient "Pepper pinch, to taste" cookbook:mashed_pumpkin recipeIngredient "Salt pinch, to taste" cookbook:mashed_pumpkin recipeInstructions ["Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.","Cook the cleaned pumpkin in a 375 \u00b0F oven for approx 45 minutes per 250g. A small pumpkin of less than 500g works best.","Remove pumpkin and allow to rest for 5-10 minutes.","During this time, take out sea salt, butter, and your pepper mill.","Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.","Remove seeds and guts; roast seeds and discard the rest.","Separate the skin from the flesh.","Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste."] cookbook:mashed_pumpkin recipeNotes "*If pumpkin is not soft when removed from oven, place back in for 10-15 minutes each time. *An alternative if you have no food processor is to mash the pumpkin flesh by hand until nearly smooth. " cookbook:mashed_pumpkin recipeYield 4-6 cookbook:mashed_pumpkin totalTime "prep: 20 minutes, baking: ~90 minutes" cookbook:mashed_pumpkin type cookbook:recipes cookbook:mashed_pumpkin url https://en.wikibooks.org/wiki/Cookbook:Mashed_Pumpkin cookbook:mashed_sweet_potatoes name "Mashed Sweet Potatoes" cookbook:mashed_sweet_potatoes recipeCategory category:boiled_recipes cookbook:mashed_sweet_potatoes recipeCategory category:orange_recipes cookbook:mashed_sweet_potatoes recipeCategory category:side_dish_recipes cookbook:mashed_sweet_potatoes recipeCategory category:sweet_potato_recipes cookbook:mashed_sweet_potatoes recipeIngredient "1/2 cup freshly squeezed orange juice" cookbook:mashed_sweet_potatoes recipeIngredient "1 tsp freshly ground cinnamon" cookbook:mashed_sweet_potatoes recipeIngredient "2 pounds sweet potatoes, peeled and cut into 1/2 inch pieces" cookbook:mashed_sweet_potatoes recipeIngredient "3/4 cup brown sugar" cookbook:mashed_sweet_potatoes recipeIngredient "4 ounces unsalted butter, cut into pieces" cookbook:mashed_sweet_potatoes recipeInstructions ["Cover potatoes in a large pot with cold water by at least an inch.","Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes.","Drain potatoes into a colander. Remove water from pot and add potatoes and remaining ingredients. Mash potatoes with either an immersion blender or potato masher.","If you used a potato masher, combine ingredients thoroughly. If you did not, then you can skip this step.","Serve immediately."] cookbook:mashed_sweet_potatoes type cookbook:recipes cookbook:mashed_sweet_potatoes url https://en.wikibooks.org/wiki/Cookbook:Mashed_Sweet_Potatoes cookbook:mastering_the_art_of_cooking_paellas label "mastering the art of cooking paellas" cookbook:mastering_the_art_of_cooking_paellas label "paella" cookbook:mastering_the_art_of_cooking_paellas label "paella recipes" cookbook:mastering_the_art_of_cooking_paellas name "Mastering the art of cooking paellas" cookbook:mastering_the_art_of_cooking_paellas name "Mastering the Art of Cooking Paellas" cookbook:mastering_the_art_of_cooking_paellas name "Paella" cookbook:mastering_the_art_of_cooking_paellas type cookbook:cooking_techniques cookbook:mastering_the_art_of_cooking_paellas url https://en.wikibooks.org/wiki/Cookbook:Mastering_the_art_of_cooking_paellas cookbook:mastering_the_art_of_cooking_paellas url https://en.wikibooks.org/wiki/Cookbook:Mastering_the_Art_of_Cooking_Paellas cookbook:mastering_the_art_of_cooking_paellas url https://en.wikibooks.org/wiki/Cookbook:Paella cookbook:matagh label "matagh" cookbook:matambre_relleno label "matambre relleno" cookbook:matar_paneer label "matar paneer" cookbook:_matar_paneer label "mattar paneer" cookbook:matar_paneer name "Matar Paneer" cookbook:matar_paneer name "Mattar Paneer" cookbook:matar_paneer recipeCategory category:cheese_recipes cookbook:matar_paneer recipeCategory category:easy_recipes cookbook:matar_paneer recipeCategory category:indian_recipes cookbook:matar_paneer recipeCategory category:paneer_recipes cookbook:matar_paneer recipeCategory category:pea_recipes cookbook:matar_paneer recipeCategory category:recipes_with_images cookbook:matar_paneer recipeCuisine cookbook:cuisine_of_india cookbook:matar_paneer recipeFoodstuff cookbook:coriander cookbook:matar_paneer recipeFoodstuff cookbook:cumin cookbook:matar_paneer recipeFoodstuff cookbook:oil_and_fat cookbook:matar_paneer recipeFoodstuff cookbook:pea cookbook:matar_paneer recipeFoodstuff cookbook:salt cookbook:matar_paneer recipeFoodstuff cookbook:tomato cookbook:matar_paneer recipeFoodstuff cookbook:turmeric cookbook:matar_paneer recipeFoodstuff cookbook:water cookbook:matar_paneer recipeIngredient "1/2 cup peas" cookbook:matar_paneer recipeIngredient "1/2 teaspoon cumin seeds" cookbook:matar_paneer recipeIngredient "1/2 teaspoon red chilli powder" cookbook:matar_paneer recipeIngredient "1/4 teaspoon turmeric powder" cookbook:matar_paneer recipeIngredient "1 cup Onions chopped" cookbook:matar_paneer recipeIngredient "1 cup pureed tomatoes" cookbook:matar_paneer recipeIngredient "1 tablespoon chopped coriander" cookbook:matar_paneer recipeIngredient "1 teaspoon coriander powder" cookbook:matar_paneer recipeIngredient "1 teaspoon ginger garlic paste" cookbook:matar_paneer recipeIngredient "1 teaspoon salt" cookbook:matar_paneer recipeIngredient "3/4 cup (200ml) water" cookbook:matar_paneer recipeIngredient "3 Green chilies finely chopped" cookbook:matar_paneer recipeIngredient "6 tablespoon oil" cookbook:matar_paneer recipeIngredient "8oz (200gms) paneer (cheese) diced in 1” cubes" cookbook:matar_paneer recipeInstructions ["Heat some oil in a deep pan.","Add paneer cubes in it. Fry from all the sides till golden brown. (Low-Medium heat)","Remove paneer from the pan on a kitchen towel.","Add ginger-garlic in the same pan. (Remove extra oil)","Add chopped onion to it. Stir till onion becomes translucent.","Add roughly chopped cashews to it. Mix well.","Add chopped tomatoes in it and mix. Cook well. (Medium heat)","Turn off the gas when tomatoes have left all the water. Take it out and let it cool.","Transfer it to a blender.","Also add soaked dry red chillies in it. (Cut the chillies in half and remove seeds. Soak them in hot water for 30 minutes)","Blend them smooth.","Heat oil in a pan.","Add cumin seeds\/jeera in it. Fry till it starts to crackle.","Add turmeric, chilli powder, coriander powder and garam masala in it. Mix well. (Low heat)","Now add blended puree in it and mix well. (Medium heat)","Add salt and mix.","Now add green peas\/matar in it. Mix well.","Add some water and cover it till the peas are fully cooked.","When done, take off the lid and add paneer in it. Mix well. Add more water if required.","Heat a small pan\/tadka pan.","Add 1 tsp oil in it. Add 1\/2 tsp red chilli powder to it. Mix well.","Turn off the gas and add the tadka in the matar paneer while serving."] cookbook:matar_paneer type cookbook:recipes cookbook:matar_paneer url https://en.wikibooks.org/wiki/Cookbook:Matar_Paneer cookbook:matar_paneer url https://en.wikibooks.org/wiki/Cookbook:Mattar_Paneer cookbook:mate label "mate" cookbook:matnakash label "matnakash" cookbook:mató_de_pedralbes name "Mató de Pedralbes" cookbook:mató_de_pedralbes recipeCategory category:pudding_and_custard_recipes cookbook:mató_de_pedralbes recipeCategory category:spanish_recipes cookbook:mató_de_pedralbes recipeCuisine cookbook:cuisine_of_spain cookbook:mató_de_pedralbes recipeFoodstuff cookbook:cinnamon cookbook:mató_de_pedralbes recipeFoodstuff cookbook:egg_yolk cookbook:mató_de_pedralbes recipeFoodstuff cookbook:flour cookbook:mató_de_pedralbes recipeFoodstuff cookbook:milk cookbook:mató_de_pedralbes recipeFoodstuff cookbook:sugar cookbook:mató_de_pedralbes recipeIngredient "100 grams of maize flour" cookbook:mató_de_pedralbes recipeIngredient "10 yolks" cookbook:mató_de_pedralbes recipeIngredient "1/4 kilo of white sugar" cookbook:mató_de_pedralbes recipeIngredient "1 litre of milk" cookbook:mató_de_pedralbes recipeIngredient "2 cinnamon sticks." cookbook:mató_de_pedralbes type cookbook:recipes cookbook:mató_de_pedralbes url https://en.wikibooks.org/wiki/Cookbook:Mató_de_Pedralbes cookbook:matsnaprtosh label "matsnaprtosh" cookbook:matsoh_meal label "matsoh meal" cookbook:matsoun label "matsoun" cookbook:matzah_lasagne name "Matsah Lasagne" cookbook:matzah_lasagne name "Matzah Lasagne" cookbook:matzah_lasagne recipeCategory category:baked_recipes cookbook:matzah_lasagne recipeCategory category:lasagne_recipes cookbook:matzah_lasagne recipeCategory category:passover_recipes cookbook:matzah_lasagne recipeIngredient "1 1/4 cups grated mozzarella cheese" cookbook:matzah_lasagne recipeIngredient "1/2 cup grated Parmesan cheese" cookbook:matzah_lasagne recipeIngredient "1/2 teaspoon black pepper (optional)" cookbook:matzah_lasagne recipeIngredient "1 lb (450 g) cottage cheese" cookbook:matzah_lasagne recipeIngredient "30-34 ounces marinara sauce or tomato sauce" cookbook:matzah_lasagne recipeIngredient "4 matzah boards" cookbook:matzah_lasagne recipeInstructions ["Grease a pan to fit the matzah boards.","Spread sauce to cover pan, about 1\/2 cup.","Place the 1 matzoh board on top.","Spread more tomato sauce over the matzah.","Place a layer of cottage cheese on top of the matzoh.","Sprinkle with mozzarella and Parmesan cheeses.","Repeat these layers until all 4 matzahs are used.","Spread tomato sauce and sprinkle mozzarella and Parmesan cheese on top.","Add 1\/2 cup water","Cover with foil, and bake at 350\u00b0F (175C) for 35-40 minutes."] cookbook:matzah_lasagne type cookbook:recipes cookbook:matzah_lasagne url https://en.wikibooks.org/wiki/Cookbook:Matsah_Lasagne cookbook:matzah_lasagne url https://en.wikibooks.org/wiki/Cookbook:Matzah_Lasagne cookbook:matzoh label "matzoh" cookbook:matzo name "Matzo" cookbook:matzo recipeCategory category:bread_recipes cookbook:matzo recipeCategory category:holiday_recipes cookbook:matzo recipeCategory category:jewish_recipes cookbook:matzo recipeCategory category:vegan_recipes cookbook:matzo recipeCuisine cookbook:vegan_cuisine cookbook:matzo type cookbook:recipes cookbook:matzo url https://en.wikibooks.org/wiki/Cookbook:Matzo cookbook:mayonnaise label "mayonnaise" cookbook:mayonnaise name "Mayonaise" cookbook:mayonnaise name "Mayonnaise" cookbook:mayonnaise recipeCategory category:egg_recipes cookbook:mayonnaise recipeCategory category:mayonnaise_recipes cookbook:mayonnaise recipeCategory category:oil_recipes cookbook:mayonnaise recipeCategory category:sauce_recipes cookbook:mayonnaise recipeEquipment cookbook:whisk cookbook:mayonnaise recipeFoodstuff cookbook:egg_yolk cookbook:mayonnaise recipeFoodstuff cookbook:lemon_juice cookbook:mayonnaise recipeFoodstuff cookbook:mustard cookbook:mayonnaise recipeFoodstuff cookbook:oil_and_fat cookbook:mayonnaise recipeFoodstuff cookbook:salt cookbook:mayonnaise recipeFoodstuff cookbook:vinegar cookbook:mayonnaise recipeFoodstuff cookbook:white_sugar cookbook:mayonnaise recipeIngredient "1/2 teaspoons (2.5 mL) Dijon mustard" cookbook:mayonnaise recipeIngredient "1/4 teaspoons (1 mL) salt" cookbook:mayonnaise recipeIngredient "2 1/2 teaspoons (12.5 mL) lemon juice and/or vinegar" cookbook:mayonnaise recipeIngredient "2 egg yolk" cookbook:mayonnaise recipeIngredient "3/4 cup (180mL) oil" cookbook:mayonnaise recipeInstructions ["In a large bowl, beat the egg yolk with a wire whisk for about a minute.","Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.","Then, very slowly, add half the oil with one hand whilst whisking with the other.","Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.","Keep going until the oil is whisked in.","Add the rest of the lemon juice, whisk to combine.","Add the rest of the oil in the same manner as before.","Keep going until all the oil is whisked in."] cookbook:mayonnaise recipeNotes "* One can make the whisking process easier by using a kitchen towel. Wet a kitchen towel, or any small towel, until it is very wet and heavy, but not dripping. Coil the towel on top of a flat surface, such as the kitchen countertop or a table. Place the bowl onto the circle. This will provide a steady base for the bowl and allow you to whisk with one hand while adding ingredients with the other. * If the mayonnaise should curdle, it can be recovered by slowly dripping the curdled mayonnaise into another egg yolk while whisking vigorously all the time. * \u00bd teaspoons white sugar can be added for those with a sweet tooth. Add with the salt at the beginning. * It's easier to just use an immersion blender for the whisking. In case the mix curdles, you can put the curdled mix away, start with a new attempt and once you get the emulsion going, add the curdled mix just as you were adding oil. * For special occasion, you can spice up this recipe by making Juanz mayonnaise. Just add about a handful of finely chopped Cilantro and about half a tooth of crushed garlic. This is also known as Banana's Mayonnaise. * Fry sauce is two parts of mayonnaise mixed with one part of tomato ketchup. It goes well with fries. " cookbook:mayonnaise type cookbook:recipes cookbook:mayonnaise url https://en.wikibooks.org/wiki/Cookbook:Mayonaise cookbook:mayonnaise url https://en.wikibooks.org/wiki/Cookbook:Mayonnaise cookbook:mazorca_desgranada difficulty 2 cookbook:mazorca_desgranada label "mazorca desgranada" cookbook:mazorca_desgranada name "Mazorca Desgranada" cookbook:mazorca_desgranada recipeCategory category:beef_recipes cookbook:mazorca_desgranada recipeCategory category:colombian_recipes cookbook:mazorca_desgranada recipeCategory category:corn_recipes cookbook:mazorca_desgranada recipeCategory category:easy_recipes cookbook:mazorca_desgranada recipeCategory category:recipes_with_images cookbook:mazorca_desgranada recipeCategory category:recipes_with_metric_units cookbook:mazorca_desgranada recipeFoodstuff cookbook:allspice cookbook:mazorca_desgranada recipeFoodstuff cookbook:beef cookbook:mazorca_desgranada recipeFoodstuff cookbook:cheese cookbook:mazorca_desgranada recipeFoodstuff cookbook:lettuce cookbook:mazorca_desgranada recipeFoodstuff cookbook:monterey_jack_cheese cookbook:mazorca_desgranada recipeFoodstuff cookbook:pepper cookbook:mazorca_desgranada recipeFoodstuff cookbook:salt cookbook:mazorca_desgranada recipeFoodstuff cookbook:worcestershire_sauce cookbook:mazorca_desgranada recipeIngredient "¼ pound (125g) shredded white cheese ("Costeño" or Monterey Jack)" cookbook:mazorca_desgranada recipeIngredient "½ pound (250g) beef loin steak, cut into thin strips" cookbook:mazorca_desgranada recipeIngredient "½ "Summer Crisp" (Batavian) small lettuce, thinly sliced" cookbook:mazorca_desgranada recipeIngredient "1 15oz (425g) can whole kernel corn." cookbook:mazorca_desgranada recipeIngredient "crushed potato chips (crisps)" cookbook:mazorca_desgranada recipeIngredient "ground allspice" cookbook:mazorca_desgranada recipeIngredient "ground pepper" cookbook:mazorca_desgranada recipeIngredient "salt" cookbook:mazorca_desgranada recipeIngredient "tartar sauce" cookbook:mazorca_desgranada recipeIngredient "Worcestershire sauce" cookbook:mazorca_desgranada recipeInstructions ["Fry beef in a medium skillet pan. Season with allspice, pepper, salt and Worcestershire sauce.","Heat corn in water.","Place lettuce into serving dish.","Place corn over the lettuce.","Add shredded cheese on top of the corn.","Add beef.","Cover all with crushed potato chips.","Pour tartar sauce all over the dish, and enjoy."] cookbook:mazorca_desgranada recipeYield 3-4 cookbook:mazorca_desgranada totalTime "cook 30 minutes" cookbook:mazorca_desgranada type cookbook:recipes cookbook:mazorca_desgranada url https://en.wikibooks.org/wiki/Cookbook:Mazorca_Desgranada cookbook:mazurek_cake difficulty 1 hour cookbook:mazurek_cake label "mazurek cake" cookbook:mazurek_cake name "Mazurek" cookbook:mazurek_cake name "Mazurek Cake" cookbook:mazurek_cake recipeCategory category:baking_recipes cookbook:mazurek_cake recipeCategory category:cake_recipes cookbook:mazurek_cake recipeCategory category:chocolate_recipes cookbook:mazurek_cake recipeCategory category:dessert_recipes cookbook:mazurek_cake recipeCategory category:easy_recipes cookbook:mazurek_cake recipeCategory category:polish_recipes cookbook:mazurek_cake recipeCategory category:recipes_with_images cookbook:mazurek_cake recipeCategory category:vegetarian_recipes cookbook:mazurek_cake recipeCuisine cookbook:cuisine_of_poland cookbook:mazurek_cake recipeYield cake recipes cookbook:mazurek_cake totalTime "8 (2 pieces each)" cookbook:mazurek_cake type cookbook:recipes cookbook:mazurek_cake url https://en.wikibooks.org/wiki/Cookbook:Mazurek cookbook:mazurek_cake url https://en.wikibooks.org/wiki/Cookbook:Mazurek_Cake cookbook:mead label "mead" cookbook:mead name "Mead" cookbook:mead recipeCategory category:beverage_recipes cookbook:mead recipeCategory category:fermented_food_recipes cookbook:mead recipeCategory category:honey_recipes cookbook:mead recipeCategory category:recipes_with_images cookbook:mead recipeFoodstuff cookbook:honey cookbook:mead recipeFoodstuff cookbook:raisin cookbook:mead recipeFoodstuff cookbook:yeast cookbook:mead recipeIngredient "1 packet of dry winemaker's yeast (Lalvin EC1118, K1V1116 or similar) as well as yeast nutrient." cookbook:mead recipeIngredient "1 pound of raisins. (optional)" cookbook:mead recipeIngredient "3 pounds of honey per gallon (U.S.). (For example, 15 pounds of honey are used with a 5 gallon (U.S.) carboy.)" cookbook:mead type cookbook:recipes cookbook:mead url https://en.wikibooks.org/wiki/Cookbook:Mead cookbook:measuring_cup label "measuring cup" cookbook:measuring_cup name "Measuring Cup" cookbook:measuring_cup type cookbook:cookbook/equipment cookbook:measuring_cup url https://en.wikibooks.org/wiki/Cookbook:Measuring_Cup cookbook:meat_-_1881 name "Meat - 1881" cookbook:meat_-_1881 recipeCategory category:meat_and_poultry cookbook:meat_-_1881 type cookbook:ingredients cookbook:meat_-_1881 url https://en.wikibooks.org/wiki/Cookbook:Meat_-_1881 cookbook:meat_and_potatoes_in_broth_(niku_jaga) label "niku jaga" cookbook:meat_and_potatoes_in_broth_(niku_jaga) name "Meat and Potatoes in Broth (Niku Jaga)" cookbook:meat_and_potatoes_in_broth_(niku_jaga) name "Niku Jaga" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeCategory category:beef_recipes cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeCategory category:japanese_recipes cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeCategory category:potato_recipes cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeCategory category:recipes_with_metric_units cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeCategory category:soup_recipes cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeCuisine cookbook:cuisine_of_japan cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:beef cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:ginger cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:mirin cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:onion cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:pasta cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:potato cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:soy_sauce cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:sugar cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeFoodstuff cookbook:water cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "100g (3.53 oz) shirataki noodles" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "1½ cups water" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "1 slice of ginger" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "1 white onion" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "200g (7.1 oz) sliced beef" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "2 tbsp mirin" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "2 tbsp sugar" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "3 tbsp soy sauce" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeIngredient "4 small potatoes (red potatoes recommended)" cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeInstructions ["Cut potatoes into bite-sized pieces. Set aside in cold water.","Slice the onion.","Combine mirin, soy sauce, sugar, ginger, and beef in sauce pan. Boil lightly for 2 to 3 minutes.","Remove beef from pan. Add potatoes, sliced onion, and water. Bring to a boil.","Simmer uncovered until the broth reduces to about \u2153 by volume.","Replace beef in pan, add shirataki noodles, and simmer for roughly 5 minutes.","Remove from heat and serve."] cookbook:meat_and_potatoes_in_broth_(niku_jaga) recipeNotes "* Pork can be substituted. Vary the amount of potatoes to taste. * The level of liquid does not need to, and in fact should not, completely cover the potatoes at the start of boiling. They will cook via steam, and the comparatively small volume of the liquid helps to concentrate the flavor. * Real mirin is important for preventing the potatoes from crumbling apart, especially when using Russets--it contains certain special sugars that prevent over-softening. " cookbook:meat_and_potatoes_in_broth_(niku_jaga) type cookbook:recipes cookbook:meat_and_potatoes_in_broth_(niku_jaga) url https://en.wikibooks.org/wiki/Cookbook:Meat_and_Potatoes_in_Broth_(Niku_Jaga) cookbook:meat_and_potatoes_in_broth_(niku_jaga) url https://en.wikibooks.org/wiki/Cookbook:Niku_Jaga cookbook:meat_and_poultry label "animal meat" cookbook:meat_and_poultry label "meat" cookbook:meat_and_poultry label "meat & poultry" cookbook:meat_and_poultry label "meat and poultry" cookbook:meat_and_poultry label "meat, chicken" cookbook:meat_and_poultry label "meat or poultry" cookbook:meat_and_poultry label "meat or seafood" cookbook:meat_and_poultry label "meat, poultry" cookbook:meat_and_poultry label "meats, poultry" cookbook:meat_and_poultry label "poultry" cookbook:meat_and_poultry label "poultry recipes" cookbook:meat_and_poultry name "Meat and poultry" cookbook:meat_and_poultry name "Meat and Poultry" cookbook:meat_and_poultry name "Poultry" cookbook:meat_and_poultry#poultry label "poultry" cookbook:meat_and_poultry recipeCategory category:meat_and_poultry cookbook:meat_and_poultry type cookbook:ingredients cookbook:meat_and_poultry url https://en.wikibooks.org/wiki/Cookbook:Meat_and_poultry cookbook:meat_and_poultry url https://en.wikibooks.org/wiki/Cookbook:Meat_and_Poultry cookbook:meat_and_poultry url https://en.wikibooks.org/wiki/Cookbook:Poultry cookbook:meatball label "meatball" cookbook:meatball label "meatballs" cookbook:meatballs label "meatball" cookbook:meatballs label "meat balls" cookbook:meatballs label "meatballs" cookbook:meatballs name "Meatballs" cookbook:meatballs url https://en.wikibooks.org/wiki/Cookbook:Meatballs cookbook:meatballs_with_honey_lime_sauce name "Meatballs with Honey Lime Sauce" cookbook:meatballs_with_honey_lime_sauce recipeCategory category:ground_beef_recipes cookbook:meatballs_with_honey_lime_sauce recipeCategory category:honey_recipes cookbook:meatballs_with_honey_lime_sauce recipeCategory category:lime_recipes cookbook:meatballs_with_honey_lime_sauce recipeCategory category:main_course_recipes cookbook:meatballs_with_honey_lime_sauce recipeCategory category:pan_fried_recipes cookbook:meatballs_with_honey_lime_sauce recipeCategory category:sauce_recipes cookbook:meatballs_with_honey_lime_sauce recipeFoodstuff cookbook:pepper cookbook:meatballs_with_honey_lime_sauce recipeFoodstuff cookbook:rosemary cookbook:meatballs_with_honey_lime_sauce recipeFoodstuff cookbook:salt cookbook:meatballs_with_honey_lime_sauce recipeFoodstuff cookbook:thyme cookbook:meatballs_with_honey_lime_sauce recipeIngredient "1/2 cup dried breadcrumbs" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "1/4 cup chicken broth" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "1 egg, beaten" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "1 pound ground beef" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "1 tsp black pepper" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "1 tsp each dried rosemary and dried thyme" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "1 tsp red pepper flake" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "1 tsp salt" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "2 tbsp clarified butter" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "2 tbsp honey" cookbook:meatballs_with_honey_lime_sauce recipeIngredient "Juice of three limes" cookbook:meatballs_with_honey_lime_sauce recipeInstructions ["Combine ingredients except for 1\/4 cup dried breadcrumbs.","Refrigerate for at least 1 hour.","Shape into balls that are 1 oz. by weight.","Melt butter in your largest saute pan over low heat.","Dredge balls in remaining breadcrumbs.","Heat butter to medium heat.","Place balls in skillet, working in batches if needed, and cook until well browned and internal temperature reaches 160 degrees.","Place in a 200\u00b0 degree oven to keep warm.","Deglaze pan with broth. Add other ingredients and bring to a boil until reduced by 1\/4.","Return meatballs to pan and toss to coat.","Serve warm."] cookbook:meatballs_with_honey_lime_sauce type cookbook:recipes cookbook:meatballs_with_honey_lime_sauce url https://en.wikibooks.org/wiki/Cookbook:Meatballs_with_Honey_Lime_Sauce cookbook:meat_cleaver label "meat cleaver" cookbook:meat label "meat" cookbook:meat label "meats" cookbook:meat label "raw meat" cookbook:meat label "sausage" cookbook:meatless_sloppy_joes label "meatless sloppy joes" cookbook:meatless_sloppy_joes name "Meatless Sloppy Joes" cookbook:meatless_sloppy_joes recipeCategory category:bean_recipes cookbook:meatless_sloppy_joes recipeCategory category:bell_pepper_recipes cookbook:meatless_sloppy_joes recipeCategory category:carrot_recipes cookbook:meatless_sloppy_joes recipeCategory category:rice_recipes cookbook:meatless_sloppy_joes recipeCategory category:sandwich_recipes cookbook:meatless_sloppy_joes recipeCategory category:vegetarian_recipes cookbook:meatless_sloppy_joes recipeFoodstuff cookbook:bell_pepper cookbook:meatless_sloppy_joes recipeFoodstuff cookbook:carrot cookbook:meatless_sloppy_joes recipeFoodstuff cookbook:legumes cookbook:meatless_sloppy_joes recipeFoodstuff cookbook:olive_oil cookbook:meatless_sloppy_joes recipeFoodstuff cookbook:onion cookbook:meatless_sloppy_joes recipeFoodstuff cookbook:rice cookbook:meatless_sloppy_joes recipeIngredient "1 1/2 cups cooked brown rice (I use the instant boil-in-a-bag version)" cookbook:meatless_sloppy_joes recipeIngredient "1/2 green bell pepper, chopped" cookbook:meatless_sloppy_joes recipeIngredient "1/2 onion, chopped" cookbook:meatless_sloppy_joes recipeIngredient "1/3 cup carrot, shredded" cookbook:meatless_sloppy_joes recipeIngredient "1/4 cup hickory-smoked barbecue sauce, more or less based on your preference" cookbook:meatless_sloppy_joes recipeIngredient "1 can of chili beans, undrained" cookbook:meatless_sloppy_joes recipeIngredient "2 tsp olive oil" cookbook:meatless_sloppy_joes recipeInstructions ["Add olive oil to pan and heat on medium-high","Add onions, bell pepper, and carrots and cook for 3-4 minutes","Add rice, chili beans, and barbecue sauce and cook for approximately 10-15 minutes, stirring frequently to heat thoroughly","Sloppy Joes"] cookbook:meatless_sloppy_joes type cookbook:recipes cookbook:meatless_sloppy_joes url https://en.wikibooks.org/wiki/Cookbook:Meatless_Sloppy_Joes cookbook:meatloaf_dinner name "Meatloaf Dinner" cookbook:meatloaf_dinner recipeCategory category:american_recipes cookbook:meatloaf_dinner recipeCategory category:carrot_recipes cookbook:meatloaf_dinner recipeCategory category:ground_beef_recipes cookbook:meatloaf_dinner recipeCategory category:onion_recipes cookbook:meatloaf_dinner recipeCategory category:rosemary_recipes cookbook:meatloaf_dinner recipeCategory category:thyme_recipes cookbook:meatloaf_dinner recipeCategory category:vegetable_recipes cookbook:meatloaf_dinner recipeCuisine cookbook:cuisine_of_the_united_states cookbook:meatloaf_dinner recipeCuisine cookbook:louisiana_creole_cuisine cookbook:meatloaf_dinner recipeCuisine cookbook:new_england_cuisine cookbook:meatloaf_dinner recipeInstructions ["Prepare the meatloaf: Heat a large stainless steel straight-sided saut\u00e9 pan over medium high heat. Add the bacon drippings, garlic, and vegetables. Saut\u00e9 until vegetables are lightly browned around edges. Remove vegetables and set aside until cool.","Mix remaining meatloaf ingredients and saut\u00e9ed vegetables but leave out the bacon. Shape with a loaf pan and place on an ungreased, unlined baking pan.","Insert a probe thermometer at a 45 degree angle into the center of the loaf. Bake the loaf at 325 degrees F until internal temperature reaches 155 degrees F. Keep warm on a different pan than the one you used to cook it.","In a separate oven, prepare the vegetables. Toss the vegetables with olive oil and garlic. Sprinkle liberally with kosher salt and freshly ground black pepper.","Lay vegetables in a single layer on a half-sheet pan. Bake at 450 degrees F, shaking the pan halfway, 25 minutes. Keep warm.","Heat meatloaf pan over medium high heat on two burners. Whisk in flour and cook, whisking often, until blond. Deglaze pan with broth and bring to a boil until reduced by 2\/3.","Add cream and Worcestershire sauce and reduce heat to below a simmer. Cook until slightly thickened and gravy coats the back of a spoon.","While broth reduces, prepare the potatoes. Peel the potatoes and cut into 1\/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the cream, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.","Slice meatloaf nice and thick and place a dollop of mashed potatoes on your plate. Top with a few slices of meat loaf, some roast vegetables, and smother the whole thing with gravy. Serve."] cookbook:meatloaf_dinner type cookbook:recipes cookbook:meatloaf_dinner url https://en.wikibooks.org/wiki/Cookbook:Meatloaf_Dinner cookbook:meatloaf_i difficulty 2 cookbook:meatloaf_ii difficulty 1 cookbook:meatloaf_iii label "meatloaf iii" cookbook:meatloaf_iii name "Meatloaf III" cookbook:meatloaf_iii recipeCategory category:baked_recipes cookbook:meatloaf_iii recipeCategory category:beef_recipes cookbook:meatloaf_iii recipeCategory category:main_course_recipes cookbook:meatloaf_iii recipeCategory category:midwestern_u.s._recipes cookbook:meatloaf_iii recipeCategory category:recipes_with_metric_units cookbook:meatloaf_iii recipeCuisine cookbook:midwestern_cuisine cookbook:meatloaf_iii recipeFoodstuff cookbook:beef cookbook:meatloaf_iii recipeFoodstuff cookbook:bread_crumb cookbook:meatloaf_iii recipeFoodstuff cookbook:cracker cookbook:meatloaf_iii recipeFoodstuff cookbook:egg cookbook:meatloaf_iii recipeFoodstuff cookbook:onion cookbook:meatloaf_iii recipeFoodstuff cookbook:pepper cookbook:meatloaf_iii recipeFoodstuff cookbook:salt cookbook:meatloaf_iii recipeFoodstuff cookbook:shortening cookbook:meatloaf_iii recipeIngredient "1 1/2 pounds (675 g) of ground beef" cookbook:meatloaf_iii recipeIngredient "1/2 cup onion" cookbook:meatloaf_iii recipeIngredient "1/2 teaspoon salt" cookbook:meatloaf_iii recipeIngredient "1/4 teaspoon pepper" cookbook:meatloaf_iii recipeIngredient "1 cup Ritz crackers" cookbook:meatloaf_iii recipeIngredient "2 beaten eggs" cookbook:meatloaf_iii recipeIngredient "8 ounces (225 g) tomato sauce" cookbook:meatloaf_iii recipeInstructions ["Preheat the oven to 350\u00b0F (180\u00b0C).","Pound the Ritz crackers until fine like bread crumbs.","Mince the onion finely.","In a separate bowl, add the meat and the other ingredients and mix with your hands until the ingredients are all mixed together and the mixture is smooth.","Grease a glass baking pan with vegetable shortening.","Put the meat mixture in the pan and shape like a football.","Bake in the oven for 1 hour.","Take out the meat loaf and serve warm."] cookbook:meatloaf_iii type cookbook:recipes cookbook:meatloaf_iii url https://en.wikibooks.org/wiki/Cookbook:Meatloaf_III cookbook:meatloaf_ii label "meatloaf ii" cookbook:meatloaf_ii name "Meatloaf II" cookbook:meatloaf_ii recipeCategory category:baked_recipes cookbook:meatloaf_ii recipeCategory category:ground_beef_recipes cookbook:meatloaf_ii recipeCategory category:main_course_recipes cookbook:meatloaf_ii recipeCategory category:meat_recipes cookbook:meatloaf_ii recipeCategory category:midwestern_u.s._recipes cookbook:meatloaf_ii recipeCategory category:recipes_with_metric_units cookbook:meatloaf_ii recipeCategory category:very_easy_recipes cookbook:meatloaf_ii recipeCuisine cookbook:midwestern_cuisine cookbook:meatloaf_ii recipeFoodstuff cookbook:beef cookbook:meatloaf_ii recipeFoodstuff cookbook:egg cookbook:meatloaf_ii recipeFoodstuff cookbook:soy_sauce cookbook:meatloaf_ii recipeIngredient "1/2 cup (120 ml) water" cookbook:meatloaf_ii recipeIngredient "1 small onion diced" cookbook:meatloaf_ii recipeIngredient "2 Eggs" cookbook:meatloaf_ii recipeIngredient "2 Lbs. (900 g) ground beef" cookbook:meatloaf_ii recipeIngredient "8 oz. (220 g) package of pre-made stuffing, e.g. Stove Top or Paxo." cookbook:meatloaf_ii recipeIngredient "salt & pepper to taste" cookbook:meatloaf_ii recipeIngredient "Two Tablespoons of soy sauce" cookbook:meatloaf_ii recipeInstructions ["Preheat Oven to 350\u00b0F (180c)","Beat eggs, water, and approximately two tablespoons of soy sauce together in a separate bowl and set aside.","Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture ''well'', as this is the most important step.","Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well.","Pick up big ball of meat and pack in hands until you have formed a loaf.","Place in ungreased loaf pan and place on center rack in oven for 45-55 minutes uncovered until center of meatloaf is browned. Drain excess grease off side of pan and let stand 5-10 minutes before cutting and serving."] cookbook:meatloaf_ii recipeYield 5-6 cookbook:meatloaf_ii totalTime "prep: 15 minutes, baking: 45-55 minutes" cookbook:meatloaf_ii type cookbook:recipes cookbook:meatloaf_ii url https://en.wikibooks.org/wiki/Cookbook:Meatloaf_II cookbook:meatloaf_i label "meatloaf i" cookbook:meatloaf_i name "Meatloaf I" cookbook:meatloaf_i recipeCategory category:baked_recipes cookbook:meatloaf_i recipeCategory category:easy_recipes cookbook:meatloaf_i recipeCategory category:ground_beef_recipes cookbook:meatloaf_i recipeCategory category:main_course_recipes cookbook:meatloaf_i recipeCategory category:meat_recipes cookbook:meatloaf_i recipeCategory category:midwestern_u.s._recipes cookbook:meatloaf_i recipeCategory category:recipes_with_metric_units cookbook:meatloaf_i recipeCuisine cookbook:midwestern_cuisine cookbook:meatloaf_i recipeFoodstuff cookbook:allspice cookbook:meatloaf_i recipeFoodstuff cookbook:beef cookbook:meatloaf_i recipeFoodstuff cookbook:celery cookbook:meatloaf_i recipeFoodstuff cookbook:cracker cookbook:meatloaf_i recipeFoodstuff cookbook:curry_powder cookbook:meatloaf_i recipeFoodstuff cookbook:egg cookbook:meatloaf_i recipeFoodstuff cookbook:garlic cookbook:meatloaf_i recipeFoodstuff cookbook:onion cookbook:meatloaf_i recipeFoodstuff cookbook:salt cookbook:meatloaf_i recipeFoodstuff cookbook:worcestershire_sauce cookbook:meatloaf_i recipeIngredient "1-2 cans of mushroom soup" cookbook:meatloaf_i recipeIngredient "1-2 celery stalks, chopped" cookbook:meatloaf_i recipeIngredient "1/4 teaspoon allspice" cookbook:meatloaf_i recipeIngredient "1 clove garlic, diced" cookbook:meatloaf_i recipeIngredient "1 cup (240g) cracker crumbs" cookbook:meatloaf_i recipeIngredient "1 onion, chopped" cookbook:meatloaf_i recipeIngredient "1 teaspoon salt" cookbook:meatloaf_i recipeIngredient "1 teaspoon Worcestershire sauce" cookbook:meatloaf_i recipeIngredient "2 eggs" cookbook:meatloaf_i recipeIngredient "2 lbs. (900g) ground beef" cookbook:meatloaf_i recipeIngredient "sprinkle of curry powder" cookbook:meatloaf_i recipeInstructions ["Mix meat, eggs, and spices.","Mix in vegetables and crackers.","Bake at 400\u00b0F (200\u00b0C)","Drain off grease when brown 10-20 minutes.","Add 1-2 cans of mushroom soup on top","Bake until done"] cookbook:meatloaf_i recipeYield 4 cookbook:meatloaf_i totalTime "1.5 - 2 hours" cookbook:meatloaf_i type cookbook:recipes cookbook:meatloaf_i url https://en.wikibooks.org/wiki/Cookbook:Meatloaf_I cookbook:meatloaf_iv difficulty 2 cookbook:meatloaf_iv label "meatloaf iv" cookbook:meatloaf_iv name "Best in the World Meatloaf" cookbook:meatloaf_iv name "Meatloaf IV" cookbook:meatloaf_iv recipeCategory category:baked_recipes cookbook:meatloaf_iv recipeCategory category:cheese_recipes cookbook:meatloaf_iv recipeCategory category:easy_recipes cookbook:meatloaf_iv recipeCategory category:ground_beef_recipes cookbook:meatloaf_iv recipeCategory category:inexpensive_recipes cookbook:meatloaf_iv recipeCategory category:main_course_recipes cookbook:meatloaf_iv recipeCategory category:meat_recipes cookbook:meatloaf_iv recipeCategory category:onion_recipes cookbook:meatloaf_iv recipeCookingTechnique cookbook:baking cookbook:meatloaf_iv recipeCookingTechnique cookbook:beat cookbook:meatloaf_iv recipeCookingTechnique cookbook:chopping cookbook:meatloaf_iv recipeCookingTechnique cookbook:cube cookbook:meatloaf_iv recipeEquipment cookbook:dutch_oven cookbook:meatloaf_iv recipeEquipment cookbook:oven cookbook:meatloaf_iv recipeEquipment cookbook:pots_and_pans cookbook:meatloaf_iv recipeFoodstuff cookbook:beef cookbook:meatloaf_iv recipeFoodstuff cookbook:cooking_spray cookbook:meatloaf_iv recipeFoodstuff cookbook:dijon_mustard cookbook:meatloaf_iv recipeFoodstuff cookbook:egg cookbook:meatloaf_iv recipeFoodstuff cookbook:milk cookbook:meatloaf_iv recipeFoodstuff cookbook:onion cookbook:meatloaf_iv recipeFoodstuff cookbook:parmesan_cheese cookbook:meatloaf_iv recipeFoodstuff cookbook:parsley cookbook:meatloaf_iv recipeFoodstuff cookbook:pepper cookbook:meatloaf_iv recipeFoodstuff cookbook:salt cookbook:meatloaf_iv recipeFoodstuff cookbook:whole_wheat_flour cookbook:meatloaf_iv recipeFoodstuff cookbook:worcestershire_sauce cookbook:meatloaf_iv recipeIngredient "½ cup grated Parmesan cheese" cookbook:meatloaf_iv recipeIngredient "½ cup milk" cookbook:meatloaf_iv recipeIngredient "½ cup (or more) ketchup" cookbook:meatloaf_iv recipeIngredient "¼ teaspoon pepper" cookbook:meatloaf_iv recipeIngredient "½ teaspoon Salt" cookbook:meatloaf_iv recipeIngredient "1½ pounds ground beef" cookbook:meatloaf_iv recipeIngredient "1 large chopped onion" cookbook:meatloaf_iv recipeIngredient "1 tablespoon Dijon mustard" cookbook:meatloaf_iv recipeIngredient "2 beaten eggs" cookbook:meatloaf_iv recipeIngredient "2 slices whole-wheat bread, toasted and cubed" cookbook:meatloaf_iv recipeIngredient "2 teaspoons Worcestershire Sauce" cookbook:meatloaf_iv recipeIngredient "3 tablespoon fresh parsley, finely chopped" cookbook:meatloaf_iv recipeIngredient "cooking spray" cookbook:meatloaf_iv recipeInstructions ["Preheat oven to 325\u00b0F.","To beaten eggs, add milk, mustard, onion, Parmesan cheese, parsley, pepper, and salt, then bread cubes.","Crumble beef into mixture.","Fold meat and sauce mixture together.","Thickly spray 9 X 13 inch glass baking pan or Dutch oven with cooking spray.","Form meat into loaf in pan no more than 3 inches high.","Cover with ketchup, even if it takes more than \u00bd cup.","Bake 75 minutes or more, if desired."] cookbook:meatloaf_iv recipeNotes "* If Dutch oven is used, it should not be as hot as for breads. * Great in leftovers for sandwiches. " cookbook:meatloaf_iv recipeYield 8 cookbook:meatloaf_iv totalTime "2 hours" cookbook:meatloaf_iv type cookbook:recipes cookbook:meatloaf_iv url https://en.wikibooks.org/wiki/Cookbook:Best_in_the_World_Meatloaf cookbook:meatloaf_iv url https://en.wikibooks.org/wiki/Cookbook:Meatloaf_IV cookbook:meatloaf label "meat loaf" cookbook:meatloaf label "meatloaf" cookbook:meatloaf name "Meatloaf" cookbook:meatloaf name "Meat Loaf" cookbook:meatloaf_of_austria_(faschierter_braten) difficulty 2 cookbook:meatloaf_of_austria_(faschierter_braten) label "faschierter braten" cookbook:meatloaf_of_austria_(faschierter_braten) name "Faschierter Braten" cookbook:meatloaf_of_austria_(faschierter_braten) name "Meatloaf of Austria (Faschierter Braten)" cookbook:meatloaf_of_austria_(faschierter_braten) recipeCategory category:easy_recipes cookbook:meatloaf_of_austria_(faschierter_braten) recipeCategory category:ground_beef_recipes cookbook:meatloaf_of_austria_(faschierter_braten) recipeCategory category:ground_pork_recipes cookbook:meatloaf_of_austria_(faschierter_braten) recipeCategory category:main_course_recipes cookbook:meatloaf_of_austria_(faschierter_braten) recipeCategory category:meat_recipes cookbook:meatloaf_of_austria_(faschierter_braten) recipeCategory category:recipes_without_servings cookbook:meatloaf_of_austria_(faschierter_braten) recipeCategory category:roasted_recipes cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "1/2 cup of bread crumbs" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "1/2 cup of milk" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "1/2 onion" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "1 egg" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "1 roll" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "500 g of mixed ground pork and ground beef" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "500 ml of consommé or vegetable soup" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "caramelized onion rings" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "mashed potatoes" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "salad" cookbook:meatloaf_of_austria_(faschierter_braten) recipeIngredient "salt, pepper, garlic, marjoram (to taste)" cookbook:meatloaf_of_austria_(faschierter_braten) totalTime "prep: 50 min" cookbook:meatloaf_of_austria_(faschierter_braten) type cookbook:recipes cookbook:meatloaf_of_austria_(faschierter_braten) url https://en.wikibooks.org/wiki/Cookbook:Faschierter_Braten cookbook:meatloaf_of_austria_(faschierter_braten) url https://en.wikibooks.org/wiki/Cookbook:Meatloaf_of_Austria_(Faschierter_Braten) cookbook:meatloaf recipeCategory category:ground_beef_recipes cookbook:meatloaf type cookbook:recipes cookbook:meatloaf url https://en.wikibooks.org/wiki/Cookbook:Meatloaf cookbook:meatloaf url https://en.wikibooks.org/wiki/Cookbook:Meat_Loaf cookbook:meatloaf_v difficulty 2 cookbook:meatloaf_v label "meatloaf v" cookbook:meatloaf_v name "Meatloaf V" cookbook:meatloaf_v recipeCategory category:baked_recipes cookbook:meatloaf_v recipeCategory category:bean_recipes cookbook:meatloaf_v recipeCategory category:chickpea_recipes cookbook:meatloaf_v recipeCategory category:easy_recipes cookbook:meatloaf_v recipeCategory category:ground_beef_recipes cookbook:meatloaf_v recipeCategory category:ground_pork_recipes cookbook:meatloaf_v recipeCategory category:main_course_recipes cookbook:meatloaf_v recipeCategory category:meat_recipes cookbook:meatloaf_v recipeCategory category:oat_recipes cookbook:meatloaf_v recipeCategory category:recipes_with_metric_units cookbook:meatloaf_v recipeCategory category:vegan_recipes cookbook:meatloaf_v recipeCuisine cookbook:vegan_cuisine cookbook:meatloaf_v recipeFoodstuff cookbook:beef cookbook:meatloaf_v recipeFoodstuff cookbook:chickpea cookbook:meatloaf_v recipeFoodstuff cookbook:dijon_mustard cookbook:meatloaf_v recipeFoodstuff cookbook:garlic_powder cookbook:meatloaf_v recipeFoodstuff cookbook:legumes cookbook:meatloaf_v recipeFoodstuff cookbook:lentil cookbook:meatloaf_v recipeFoodstuff cookbook:milk cookbook:meatloaf_v recipeFoodstuff cookbook:mustard cookbook:meatloaf_v recipeFoodstuff cookbook:oats cookbook:meatloaf_v recipeFoodstuff cookbook:pepper cookbook:meatloaf_v recipeFoodstuff cookbook:pork cookbook:meatloaf_v recipeFoodstuff cookbook:sage cookbook:meatloaf_v recipeFoodstuff cookbook:salt cookbook:meatloaf_v recipeFoodstuff cookbook:worcestershire_sauce cookbook:meatloaf_v recipeIngredient "¼ tsp dried sage" cookbook:meatloaf_v recipeIngredient "¼ tsp garlic powder" cookbook:meatloaf_v recipeIngredient "¼ tsp ground black pepper" cookbook:meatloaf_v recipeIngredient "½ tsp salt" cookbook:meatloaf_v recipeIngredient "1 Tbsp Worcestershire sauce" cookbook:meatloaf_v recipeIngredient "1 tsp Dijon or other prepared mustard" cookbook:meatloaf_v recipeIngredient "240 ml (1 cup) milk" cookbook:meatloaf_v recipeIngredient "400 g (14 oz) mixed ground beef and pork" cookbook:meatloaf_v recipeIngredient "75 g (¾ cup) rolled oats" cookbook:meatloaf_v recipeIngredient "One 400–425 g (14–15 oz) can chickpeas or beans (I've used Great Northern beans, but pretty much any variety should work; canned lentils would probably work too, though I haven't tried them)" cookbook:meatloaf_v recipeIngredient "Tomato ketchup" cookbook:meatloaf_v recipeYield 6 cookbook:meatloaf_v totalTime "1½ hours" cookbook:meatloaf_v type cookbook:recipes cookbook:meatloaf_v url https://en.wikibooks.org/wiki/Cookbook:Meatloaf_V cookbook:meat_masala label "meat masala" cookbook:meat_masala name "Meat Masala" cookbook:meat_masala recipeCategory category:spice_mix_recipes cookbook:meat_masala recipeEquipment cookbook:frying_pan cookbook:meat_masala recipeFoodstuff cookbook:cardamom cookbook:meat_masala recipeFoodstuff cookbook:chiles cookbook:meat_masala recipeFoodstuff cookbook:cinnamon cookbook:meat_masala recipeFoodstuff cookbook:clove cookbook:meat_masala recipeFoodstuff cookbook:coriander cookbook:meat_masala recipeFoodstuff cookbook:cumin cookbook:meat_masala recipeFoodstuff cookbook:mustard cookbook:meat_masala recipeFoodstuff cookbook:pepper cookbook:meat_masala recipeFoodstuff cookbook:turmeric cookbook:meat_masala recipeIngredient "¼ tsp cardamom seed" cookbook:meat_masala recipeIngredient "100g coriander seed" cookbook:meat_masala recipeIngredient "12 cloves" cookbook:meat_masala recipeIngredient "1 tsp cumin seed" cookbook:meat_masala recipeIngredient "1 tsp mustard seed" cookbook:meat_masala recipeIngredient "1 tsp turmeric powder" cookbook:meat_masala recipeIngredient "2 short pieces of cinnamon" cookbook:meat_masala recipeIngredient "2 Tbs black peppercorn" cookbook:meat_masala recipeIngredient "50g whole dried chillies" cookbook:meat_masala recipeInstructions ["Roast the chillies, coriander, peppercorn, cumin, and mustard in a frying pan.","Grind all ingredients to a powder.","Store in a glass jar with a tight-fitting lid."] cookbook:meat_masala type cookbook:ingredients cookbook:meat_masala url https://en.wikibooks.org/wiki/Cookbook:Meat_Masala cookbook:meat name "Meat" cookbook:meat url https://en.wikibooks.org/wiki/Cookbook:Meat cookbook:mediterranean_beef_stew difficulty 2 cookbook:mediterranean_beef_stew label "mediterranean beef stew" cookbook:mediterranean_beef_stew name "Mediterranean Beef Stew" cookbook:mediterranean_beef_stew recipeCategory category:beef_recipes cookbook:mediterranean_beef_stew recipeCategory category:easy_recipes cookbook:mediterranean_beef_stew recipeCategory category:mediterranean_recipes cookbook:mediterranean_beef_stew recipeCategory category:recipes_with_metric_units cookbook:mediterranean_beef_stew recipeCategory category:stew_recipes cookbook:mediterranean_beef_stew recipeCookingTechnique cookbook:chopping cookbook:mediterranean_beef_stew recipeCookingTechnique cookbook:dice cookbook:mediterranean_beef_stew recipeCookingTechnique cookbook:frying cookbook:mediterranean_beef_stew recipeCookingTechnique cookbook:simmering cookbook:mediterranean_beef_stew recipeEquipment cookbook:saucepan cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:beef cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:beer cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:garlic cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:olive cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:olive_oil cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:onion cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:pepper cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:rice cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:salt cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:tomato cookbook:mediterranean_beef_stew recipeFoodstuff cookbook:wine cookbook:mediterranean_beef_stew recipeIngredient "500g (1.1lb) of lean beef stewing/braising steak (in steaks, not diced)" cookbook:mediterranean_beef_stew recipeIngredient "600g (1.3lb) of green olives, stones removed" cookbook:mediterranean_beef_stew recipeIngredient "Olive oil" cookbook:mediterranean_beef_stew recipeIngredient "One large clove of garlic, finely chopped" cookbook:mediterranean_beef_stew recipeIngredient "One onion, finely chopped" cookbook:mediterranean_beef_stew recipeIngredient "Six large tomatoes, diced" cookbook:mediterranean_beef_stew recipeInstructions ["In a large saucepan or casserole dish, gently fry the onion and garlic in plenty of good olive oil for a few minutes, taking care not to brown them.","Season the beef well with salt and black pepper and immediately add to the pan. Fry until evenly sealed and lightly browned.","Add the olives and tomatoes to the pan and simmer gently for two hours with the lid on.","Serve. The olives make this a filling meal in itself, but it could be served with rice or simply with bread to mop-up the gravy."] cookbook:mediterranean_beef_stew recipeNotes "*If you buy olives in brine, it's a good idea to soak them in fresh water before use so that the resulting dish is not overly salty. *Adding red wine or a dark beer such as a dunkel or stout could result in a richer gravy but may overpower the fresh flavour of the vegetables. " cookbook:mediterranean_beef_stew recipeYield 4 cookbook:mediterranean_beef_stew totalTime "150 minutes" cookbook:mediterranean_beef_stew type cookbook:recipes cookbook:mediterranean_beef_stew url https://en.wikibooks.org/wiki/Cookbook:Mediterranean_Beef_Stew cookbook:mediterranean_green_chicken difficulty 2 cookbook:mediterranean_green_chicken name "Mediterranean Green Chicken" cookbook:mediterranean_green_chicken recipeCategory category:baked_recipes cookbook:mediterranean_green_chicken recipeCategory category:chicken_recipes cookbook:mediterranean_green_chicken recipeCategory category:easy_recipes cookbook:mediterranean_green_chicken recipeCategory category:inexpensive_recipes cookbook:mediterranean_green_chicken recipeCategory category:main_course_recipes cookbook:mediterranean_green_chicken recipeCategory category:marinade_recipes cookbook:mediterranean_green_chicken recipeCategory category:mediterranean_recipes cookbook:mediterranean_green_chicken recipeCategory category:recipes_with_metric_units cookbook:mediterranean_green_chicken recipeCookingTechnique cookbook:baking cookbook:mediterranean_green_chicken recipeCookingTechnique cookbook:chopping cookbook:mediterranean_green_chicken recipeCookingTechnique cookbook:marinating cookbook:mediterranean_green_chicken recipeCookingTechnique cookbook:purée cookbook:mediterranean_green_chicken recipeEquipment cookbook:blender cookbook:mediterranean_green_chicken recipeEquipment cookbook:food_processor cookbook:mediterranean_green_chicken recipeEquipment cookbook:oven cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:chicken cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:dijon_mustard cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:garlic cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:lemon cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:olive_oil cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:parsley cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:pepper cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:salt cookbook:mediterranean_green_chicken recipeFoodstuff cookbook:shallot cookbook:mediterranean_green_chicken recipeIngredient "¼ teaspoon salt" cookbook:mediterranean_green_chicken recipeIngredient "1 bunch curly parsley, washed" cookbook:mediterranean_green_chicken recipeIngredient "1 Tablespoons Italian herb blend" cookbook:mediterranean_green_chicken recipeIngredient "1 whole chicken, cut up (or any 8 chicken pieces - any combination of leg, breast, thigh, and wing)" cookbook:mediterranean_green_chicken recipeIngredient "2 shallots, peeled and coarsely chopped" cookbook:mediterranean_green_chicken recipeIngredient "2 Tablespoons black pepper" cookbook:mediterranean_green_chicken recipeIngredient "3 cloves garlic" cookbook:mediterranean_green_chicken recipeIngredient "3 Tablespoons Dijon mustard" cookbook:mediterranean_green_chicken recipeIngredient "6 tablespoons olive oil" cookbook:mediterranean_green_chicken recipeIngredient "Juice of 1 lemon" cookbook:mediterranean_green_chicken recipeInstructions ["In a blender or food processor, combine parsley, shallots, garlic, olive oil, mustard, Italian herb blend, lemon juice, pepper, and salt.","Pur\u00e9e.","Transfer mixture to a gallon zip-lock bag.","Add chicken, making sure are covered on all sides by the marinate.","Seal bag and refrigerate for an hour.","Preheat oven to 300\u00b0F (150C).","Transfer chicken pieces to a rimmed baking sheet.","Bake about 40 minutes, turning pieces after 20 minutes, until juices run clear."] cookbook:mediterranean_green_chicken recipeYield 4 cookbook:mediterranean_green_chicken totalTime "2 hours" cookbook:mediterranean_green_chicken type cookbook:recipes cookbook:mediterranean_green_chicken url https://en.wikibooks.org/wiki/Cookbook:Mediterranean_Green_Chicken cookbook:mediterranean_grilled_tuna name "Mediterranean Grilled Tuna" cookbook:mediterranean_grilled_tuna recipeCategory category:grilled_recipes cookbook:mediterranean_grilled_tuna recipeCategory category:low-gi_recipes cookbook:mediterranean_grilled_tuna recipeCategory category:main_course_recipes cookbook:mediterranean_grilled_tuna recipeCategory category:marinade_recipes cookbook:mediterranean_grilled_tuna recipeCategory category:mediterranean_recipes cookbook:mediterranean_grilled_tuna recipeCategory category:recipes_with_images cookbook:mediterranean_grilled_tuna recipeCategory category:recipes_with_metric_units cookbook:mediterranean_grilled_tuna recipeCategory category:tuna_recipes cookbook:mediterranean_grilled_tuna recipeCategory category:vinegar_recipes cookbook:mediterranean_grilled_tuna recipeFoodstuff cookbook:lime cookbook:mediterranean_grilled_tuna recipeFoodstuff cookbook:olive_oil cookbook:mediterranean_grilled_tuna recipeFoodstuff cookbook:tarragon cookbook:mediterranean_grilled_tuna recipeFoodstuff cookbook:tuna cookbook:mediterranean_grilled_tuna recipeFoodstuff cookbook:vinegar cookbook:mediterranean_grilled_tuna recipeIngredient "2 spoons of balsamic vinegar" cookbook:mediterranean_grilled_tuna recipeIngredient "4 fresh tuna steaks of around 150 g each" cookbook:mediterranean_grilled_tuna recipeIngredient "4 spoons of extra virgin olive oil" cookbook:mediterranean_grilled_tuna recipeIngredient "fresh tarragon leaves" cookbook:mediterranean_grilled_tuna recipeIngredient "salt and pepper" cookbook:mediterranean_grilled_tuna recipeIngredient "squeezed juice of 1 lime" cookbook:mediterranean_grilled_tuna recipeInstructions ["At least one hour before serving, prepare a marinade with the oil, vinegar or lime juice, tarragon leaves, salt and pepper in a flat container. Pour over the tuna steaks and turn them to make sure all pieces are well coated. Cover with plastic wrap and refrigerate until it is time to grill.","Spray a clean grill or grilling container with non-stick cooking spray.","Drain the excess of the marinade and grill over the tuna steaks for about four minutes for each side or until nicely charred on the outside and still a bit pink in the middle.","Place the steaks on individual serving dishes and pour the marinade on the grilled tuna.","Serve with steamed vegetables, steamed rice or a salad of spinach leaves."] cookbook:mediterranean_grilled_tuna type cookbook:recipes cookbook:mediterranean_grilled_tuna url https://en.wikibooks.org/wiki/Cookbook:Mediterranean_Grilled_Tuna cookbook:mediterranean type cookbook:cuisines cookbook:mediterranean type cookbook:cuisines_by_region cookbook:medlar label "medlar" cookbook:medlar label "mespila" cookbook:medlar name "Medlar" cookbook:medlar type cookbook:cookbook_stubs cookbook:medlar type cookbook:fruits cookbook:medlar type cookbook:ingredients cookbook:medlar url https://en.wikibooks.org/wiki/Cookbook:Medlar cookbook:medu_vada difficulty 2 cookbook:medu_vada label "vada" cookbook:medu_vada name "Medu vada" cookbook:medu_vada name "Vada" cookbook:medu_vada recipeCategory category:easy_recipes cookbook:medu_vada recipeCategory category:fried_recipes cookbook:medu_vada recipeCategory category:indian_recipes cookbook:medu_vada recipeCategory category:recipes_with_metric_units cookbook:medu_vada recipeCategory category:vegan_recipes cookbook:medu_vada recipeCategory category:vegetarian_recipes cookbook:medu_vada recipeCuisine cookbook:cuisine_of_india cookbook:medu_vada recipeCuisine cookbook:vegan_cuisine cookbook:medu_vada recipeFoodstuff cookbook:asafoetida cookbook:medu_vada recipeFoodstuff cookbook:cumin cookbook:medu_vada recipeFoodstuff cookbook:curry_leaf cookbook:medu_vada recipeFoodstuff cookbook:oil_and_fat cookbook:medu_vada recipeFoodstuff cookbook:pepper cookbook:medu_vada recipeFoodstuff cookbook:salt cookbook:medu_vada recipeFoodstuff cookbook:urad_bean cookbook:medu_vada recipeIngredient "1 cup (240g) of black gram, skinless (white urad dal)" cookbook:medu_vada recipeIngredient "1 tspn of crushed black peppercorns" cookbook:medu_vada recipeIngredient "1 tspn of cumin powder" cookbook:medu_vada recipeIngredient "8-10 curry leaves" cookbook:medu_vada recipeIngredient "&frac14; tspn of asafoetida" cookbook:medu_vada recipeIngredient "Oil to fry" cookbook:medu_vada recipeIngredient "Salt to taste" cookbook:medu_vada recipeInstructions ["Wash and soak urad dal for six hours.","Grind into a fine paste.","Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.","Heat oil in a kadai.","Wet your palms and take batter into the palms.","Shape into balls and make a hole with the thumb in the centre like a doughnut.","Deep-fry this in medium hot oil until golden brown and crisp.","Serve hot with sambhar and coconut chutney."] cookbook:medu_vada recipeYield 4 cookbook:medu_vada totalTime "minutes" cookbook:medu_vada type cookbook:recipes cookbook:medu_vada url https://en.wikibooks.org/wiki/Cookbook:Medu_vada cookbook:medu_vada url https://en.wikibooks.org/wiki/Cookbook:Vada cookbook:mee_krob label "mee krob" cookbook:melanzane_alla_parmigiana label "melanzane alla parmigiana" cookbook:melanzane_alla_parmigiana name "Melanzane alla Parmigiana" cookbook:melanzane_alla_parmigiana recipeCategory category:cheese_recipes cookbook:melanzane_alla_parmigiana recipeCategory category:eggplant_recipes cookbook:melanzane_alla_parmigiana recipeCategory category:italian_recipes cookbook:melanzane_alla_parmigiana recipeCategory category:recipes_with_metric_units cookbook:melanzane_alla_parmigiana recipeCategory category:vegetarian_recipes cookbook:melanzane_alla_parmigiana recipeCuisine cookbook:cuisine_of_italy cookbook:melanzane_alla_parmigiana recipeFoodstuff cookbook:basil cookbook:melanzane_alla_parmigiana recipeFoodstuff cookbook:eggplant cookbook:melanzane_alla_parmigiana recipeFoodstuff cookbook:mozzarella_cheese cookbook:melanzane_alla_parmigiana recipeFoodstuff cookbook:olive_oil cookbook:melanzane_alla_parmigiana recipeFoodstuff cookbook:onion cookbook:melanzane_alla_parmigiana recipeFoodstuff cookbook:parmesan_cheese cookbook:melanzane_alla_parmigiana recipeFoodstuff cookbook:tomato cookbook:melanzane_alla_parmigiana recipeIngredient "½ large or 1 medium onion, sliced" cookbook:melanzane_alla_parmigiana recipeIngredient "1 kg/2 lb cows' milk mozzarella cheese, known in Italy as ''fiordilatte''" cookbook:melanzane_alla_parmigiana recipeIngredient "2 kg/4 lb eggplants" cookbook:melanzane_alla_parmigiana recipeIngredient "700 g/24 oz fresh cooking tomatoes, or one large or two medium cans of plum tomatoes" cookbook:melanzane_alla_parmigiana recipeIngredient "fresh basil leaves" cookbook:melanzane_alla_parmigiana recipeIngredient "olive oil" cookbook:melanzane_alla_parmigiana recipeIngredient "Parmesan (Parmigiano) or Grana Padano cheese" cookbook:melanzane_alla_parmigiana recipeInstructions ["Cut eggplants lengthwise in slices \u00bc of an inch (0.75cm) thick and put them in a plate covered by plenty of salt for about 1 hour. Wash off the excess salt and dry the slices with a paper towel.","Prepare a tomato sauce as follows. Start cooking the onion slices in olive oil; when the onion is soft add drained whole tomatoes and mash them with a fork. If the tomatoes are watery, add a small can of tomato paste to thicken the sauce. Add 2 leaves of basil and simmer for about 20 minutes.","While the tomato sauce is cooking, fry the eggplant slices as follows. Fill a frying pan (cast iron if you have it) with \u00bd inch (1 cm) of olive oil and heat. When the oil is hot, start frying the eggplant slices a few at a time so that they do not overlap in the pan. Cook until golden, flipping once. Remove the eggplants and put them in a drainer so the excess oil can drain. Repeat until all the slices are cooked.","To assemble the Parmigiana, start with a thin layer of sauce in the bottom of a greased oven proof baking pan or casserole. Then proceed with a layer of eggplants with their edges slightly overlapped and no voids. Then add basil leaves and a layer of sliced mozzarella. Continue alternating layers until the eggplant is used up, and finish topping with tomato sauce and grated Parmesan or grana. Bake in the oven for about 40 minutes at 350\u00b0F (180\u00b0C). Serve really hot. If you are lucky enough to have leftovers, they taste even better the day after.","[[Cookbook:Melanzane Parmigiana]]"] cookbook:melanzane_alla_parmigiana type cookbook:recipes cookbook:melanzane_alla_parmigiana url https://en.wikibooks.org/wiki/Cookbook:Melanzane_alla_Parmigiana cookbook:melktert label "melktert" cookbook:melon_baller label "melon baller" cookbook:melon_baller name "Melon Baller" cookbook:melon_baller type cookbook:cookbook/equipment cookbook:melon_baller url https://en.wikibooks.org/wiki/Cookbook:Melon_Baller cookbook:melon label "cantaloupe" cookbook:melon label "cantaloupe or honeydew" cookbook:melon label "honeydew" cookbook:melon label "melon" cookbook:melon label "melons" cookbook:melon label "muskmelons" cookbook:melon name "Cantaloupe" cookbook:melon name "Casaba Melon" cookbook:melon name "Christmas Melon" cookbook:melon name "Crenshaw Melon" cookbook:melon name "Honeydew" cookbook:melon name "Honeydew Melon" cookbook:melon name "Melon" cookbook:melon name "Musk Melon" cookbook:melon name "Persian Melon" cookbook:melon name "Santa Claus Melon" cookbook:melon name "Sharlyn Melon" cookbook:melon type cookbook:fruits cookbook:melon type cookbook:ingredients cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Cantaloupe cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Casaba_Melon cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Christmas_Melon cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Crenshaw_Melon cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Honeydew cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Honeydew_Melon cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Melon cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Musk_Melon cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Persian_Melon cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Santa_Claus_Melon cookbook:melon url https://en.wikibooks.org/wiki/Cookbook:Sharlyn_Melon cookbook:melting_chocolate label "melting chocolate" cookbook:melting_chocolate name "Melting chocolate" cookbook:melting_chocolate recipeCategory category:food_preparation_methods cookbook:melting_chocolate type cookbook:food_preparation_methods cookbook:melting_chocolate url https://en.wikibooks.org/wiki/Cookbook:Melting_chocolate cookbook:memphis-style_bbq_ribs label "memphis-style bbq ribs" cookbook:memphis-style_bbq_ribs name "Memphis-Style BBQ Ribs" cookbook:memphis-style_bbq_ribs recipeCategory category:barbecue_recipes cookbook:memphis-style_bbq_ribs recipeCategory category:barbecue_sauce_recipes cookbook:memphis-style_bbq_ribs recipeCategory category:grilled_recipes cookbook:memphis-style_bbq_ribs recipeCategory category:main_course_recipes cookbook:memphis-style_bbq_ribs recipeCategory category:pork_recipes cookbook:memphis-style_bbq_ribs recipeCategory category:recipes_with_metric_units cookbook:memphis-style_bbq_ribs recipeCategory category:southern_u.s._recipes cookbook:memphis-style_bbq_ribs recipeCuisine cookbook:louisiana_creole_cuisine cookbook:memphis-style_bbq_ribs recipeCuisine cookbook:southern_cuisine cookbook:memphis-style_bbq_ribs recipeIngredient "1/2 cup molasses" cookbook:memphis-style_bbq_ribs recipeIngredient "1/4 cup apple cider vinegar" cookbook:memphis-style_bbq_ribs recipeIngredient "1 cup tomato paste" cookbook:memphis-style_bbq_ribs recipeIngredient "1 slab pork spareribs" cookbook:memphis-style_bbq_ribs recipeIngredient "2 Tbs soy sauce" cookbook:memphis-style_bbq_ribs recipeIngredient "2 Tbs Worcestershire sauce" cookbook:memphis-style_bbq_ribs recipeIngredient "6 tbsp Rib Rub" cookbook:memphis-style_bbq_ribs recipeIngredient "Hickory chunks" cookbook:memphis-style_bbq_ribs recipeInstructions ["Season spareribs with rib rub.","Refrigerate for at least 1 hour.","Place chunks in smoker or charcoal grill set for indirect heat at 250\u00b0F (120C).","Combine liquid ingredients and bring to a boil over high heat.","Reduce liquid by 1\/3.","Place spareribs into smoker or grill for 4-5 hours, basting occasionally with sauce.","Brush remaining sauce on top of ribs and place on a medium high grill until browned.","The internal temperature of the ribs before removing from the grill needs to be at least 145F (63C).","Let rest for 10 minutes, covered, and carve."] cookbook:memphis-style_bbq_ribs type cookbook:recipes cookbook:memphis-style_bbq_ribs url https://en.wikibooks.org/wiki/Cookbook:Memphis-Style_BBQ_Ribs cookbook:menemen difficulty 2 cookbook:menemen label "menemen" cookbook:menemen name "Menemen" cookbook:menemen recipeCategory category:easy_recipes cookbook:menemen recipeCategory category:egg_recipes cookbook:menemen recipeCategory category:gluten-free_recipes cookbook:menemen recipeCategory category:onion_recipes cookbook:menemen recipeCategory category:tomato_recipes cookbook:menemen recipeCategory category:turkish_recipes cookbook:menemen recipeCategory category:vegetarian_recipes cookbook:menemen recipeCookingTechnique cookbook:dice cookbook:menemen recipeCuisine cookbook:cuisine_of_turkey cookbook:menemen recipeFoodstuff cookbook:bell_pepper cookbook:menemen recipeFoodstuff cookbook:egg cookbook:menemen recipeFoodstuff cookbook:olive_oil cookbook:menemen recipeFoodstuff cookbook:onion cookbook:menemen recipeFoodstuff cookbook:parsley cookbook:menemen recipeFoodstuff cookbook:pepper cookbook:menemen recipeFoodstuff cookbook:salt cookbook:menemen recipeFoodstuff cookbook:tomato cookbook:menemen recipeIngredient "2 green peppers<ref>Red peppers may also be used, alone or in combination with green, yellow or orange ones.</ref>" cookbook:menemen recipeIngredient "2 onions" cookbook:menemen recipeIngredient "2 tablespoons olive oil" cookbook:menemen recipeIngredient "2 tablespoons parsley" cookbook:menemen recipeIngredient "4 eggs" cookbook:menemen recipeIngredient "4 tomatoes" cookbook:menemen recipeIngredient "salt and pepper" cookbook:menemen recipeInstructions ["Dice the onions and peppers in medium dice and saut\u00e9 in the olive oil until tender.","Prepare a ''concass\u00e9e'' of tomatoes by blanching, peeling, seeding and dicing the tomatoes. Add to the peppers and onion and cook for 5 minutes.","Add the parsley (chopped) and season with salt and freshly ground black pepper.","Beat the eggs and pour over the mixture in the pan. Stir until cooked.","Serve with Turkish bread.<ref>A crisp baguette is a good substitute.<\/ref>"] cookbook:menemen recipeYield 2 cookbook:menemen totalTime "25-30 minutes" cookbook:menemen type cookbook:recipes cookbook:menemen url https://en.wikibooks.org/wiki/Cookbook:Menemen cookbook:menudo label "menudo" cookbook:menudo name "Menudo" cookbook:menudo recipeCategory category:beef_recipes cookbook:menudo recipeCategory category:hominy_recipes cookbook:menudo recipeCategory category:mexican_recipes cookbook:menudo recipeCategory category:soup_recipes cookbook:menudo recipeCuisine cookbook:cuisine_of_jalisco cookbook:menudo recipeCuisine cookbook:cuisine_of_mexico cookbook:menudo recipeCuisine cookbook:cuisine_of_yucatan cookbook:menudo recipeIngredient "1 clove garlic" cookbook:menudo recipeIngredient "1 tbsp. salt" cookbook:menudo recipeIngredient "2 1/2 pounds Honeycomb tripe" cookbook:menudo recipeIngredient "2 16 oz. cans White Hominy, drained" cookbook:menudo recipeIngredient "2 bay leaves" cookbook:menudo recipeIngredient "2 pork country ribs" cookbook:menudo recipeIngredient "2 tbsp. dried Mexican oregano" cookbook:menudo recipeIngredient "2 tbsp. Mexican Oregano" cookbook:menudo recipeIngredient "2 tbsp. red pepper flakes (with the seeds)" cookbook:menudo recipeIngredient "3 lbs pigs feet ("patas" Optional: cows foot vs pig)" cookbook:menudo recipeIngredient "3 or 4 Chilis de Arbol" cookbook:menudo recipeIngredient "4 dried Ancho chiles" cookbook:menudo recipeIngredient "Diced White or Green Onion" cookbook:menudo recipeIngredient "'''For the Chili'''" cookbook:menudo recipeIngredient "'''For the Menudo Mix (spices)'''" cookbook:menudo recipeIngredient "'''For the Posole'''" cookbook:menudo recipeIngredient "'''For the stew:'''" cookbook:menudo recipeIngredient "Lime" cookbook:menudo recipeIngredient "Minced Cilantro" cookbook:menudo recipeIngredient "'''Optional'''" cookbook:menudo recipeIngredient "Tortillas - corn" cookbook:menudo type cookbook:recipes cookbook:menudo url https://en.wikibooks.org/wiki/Cookbook:Menudo cookbook:menu_ideas name "Menu Ideas" cookbook:menu_ideas type cookbook:recipes cookbook:menu_ideas url https://en.wikibooks.org/wiki/Cookbook:Menu_Ideas cookbook:menus/menu-style01_blank name "Menus/Menu-Style01 Blank" cookbook:menus/menu-style01_blank recipeCategory category:menus cookbook:menus/menu-style01_blank type cookbook:menus cookbook:menus/menu-style01_blank type cookbook:recipes cookbook:menus/menu-style01_blank url https://en.wikibooks.org/wiki/Cookbook:Menus/Menu-Style01_Blank cookbook:menus name "Menus" cookbook:menus recipeCategory category:menus cookbook:menus type cookbook:menus cookbook:menus type cookbook:recipes cookbook:menus url https://en.wikibooks.org/wiki/Cookbook:Menus cookbook:meringue_cookies label "meringue cookies" cookbook:meringue_cookies name "Meringue Cookies" cookbook:meringue_cookies recipeCategory category:baking_recipes cookbook:meringue_cookies recipeCategory category:cookie_recipes cookbook:meringue_cookies recipeCategory category:meringue_recipes cookbook:meringue_cookies recipeCategory category:recipes_with_images cookbook:meringue_cookies recipeIngredient "1/8th tsp cream of tartar" cookbook:meringue_cookies recipeIngredient "1/8th tsp salt" cookbook:meringue_cookies recipeIngredient "1 cup semi sweet chocolate chips" cookbook:meringue_cookies recipeIngredient "1 tsp vanilla" cookbook:meringue_cookies recipeIngredient "2 egg whites" cookbook:meringue_cookies recipeIngredient "3/4 cup sugar" cookbook:meringue_cookies type cookbook:recipes cookbook:meringue_cookies url https://en.wikibooks.org/wiki/Cookbook:Meringue_Cookies cookbook:meringue#crisp_baked_meringues label "'''<<recipe>>'''" cookbook:meringue#french_meringue_or_common_meringue label "'''common meringue'''" cookbook:meringues_iii label "meringues iii" cookbook:meringues_iii name "Meringues" cookbook:meringues_iii name "Meringues III" cookbook:meringues_iii recipeCategory category:dessert_recipes cookbook:meringues_iii recipeCategory category:egg_recipes cookbook:meringues_iii recipeCategory category:recipes_with_images cookbook:meringues_iii recipeCategory category:recipes_with_metric_units cookbook:meringues_iii recipeCategory category:swiss_recipes cookbook:meringues_iii recipeCategory category:vegetarian_recipes cookbook:meringues_iii recipeCuisine cookbook:cuisine_of_switzerland cookbook:meringues_iii recipeFoodstuff cookbook:cream cookbook:meringues_iii recipeFoodstuff cookbook:egg cookbook:meringues_iii recipeFoodstuff cookbook:granulated_sugar cookbook:meringues_iii recipeFoodstuff cookbook:lemon_juice cookbook:meringues_iii recipeFoodstuff cookbook:powdered_sugar cookbook:meringues_iii recipeFoodstuff cookbook:strawberry cookbook:meringues_iii recipeFoodstuff cookbook:superfine_sugar cookbook:meringues_iii recipeFoodstuff cookbook:vanilla cookbook:meringues_iii recipeIngredient "¼ teaspoon vanilla extract, if desired" cookbook:meringues_iii recipeIngredient "1 cup (250ml) superfine sugar powdered sugar or granulated sugar. Ideal is a mixture of 50% superfine and 50% powdered sugar." cookbook:meringues_iii recipeIngredient "2 teaspoons of lemon juice" cookbook:meringues_iii recipeIngredient "whites of 4 eggs" cookbook:meringues_iii recipeInstructions ["Beat whites of eggs until stiff and dry.","Add lemon juice","Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test if the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).","Add vanilla.","Drop by spoonfuls on unglazed paper","Bake in slow oven 80 to 90 minutes, depending on size. Use very low heat, meringues should rather dry than bake and should be dry and only very slightly colored, when finished.","Let cool, before serving","In the original Swiss recipe, two meringues per serving are filled with sweetened whipped cream, but the cream is often supplemented with strawberries or other fresh fruits and vanilla ice cream","The tiniest bit of egg yolk or fat prevents the egg white to get stiff","Meringues are more decorative if shaped with a pastry bag","Another method of baking is, to preheat the oven and bake the meringues 2-3 minutes at moderately hot temperature, then turn down the oven completely and keep it shut for 8 hours.","Meringues do not turn out very well, if the air is very humid (due to climate or due to steam from other cooking)"] cookbook:meringues_iii type cookbook:recipes cookbook:meringues_iii url https://en.wikibooks.org/wiki/Cookbook:Meringues cookbook:meringues_iii url https://en.wikibooks.org/wiki/Cookbook:Meringues_III cookbook:meringues_ii label "crumbled meringues" cookbook:meringues_ii label "italian meringue" cookbook:meringues_ii label "meringue" cookbook:meringues_ii label "meringues" cookbook:meringues_ii label "swiss meringue" cookbook:meringues_ii name "Meringue" cookbook:meringues_ii name "Meringues II" cookbook:meringues_ii recipeCategory category:dessert_recipes cookbook:meringues_ii recipeCategory category:recipes_with_images cookbook:meringues_ii recipeCategory category:recipes_with_metric_units cookbook:meringues_ii recipeIngredient "1/4 tsp. cream of tartar, OR a few drops lemon juice" cookbook:meringues_ii recipeIngredient "1 lb. (500 g) blanched hazelnuts, finely chopped" cookbook:meringues_ii recipeIngredient "1 lb. (500 g) caster (superfine) sugar" cookbook:meringues_ii recipeIngredient "1 lb. (500 g) confectioners' sugar" cookbook:meringues_ii recipeIngredient "1 lb. (500 g) egg whites" cookbook:meringues_ii recipeIngredient "1 lb. (500 g) sugar:" cookbook:meringues_ii recipeIngredient "1 lb. (500 g) sugar" cookbook:meringues_ii recipeIngredient "2¼ oz. (70 g) cake flour" cookbook:meringues_ii recipeIngredient "4 oz. (120 g) caster sugar" cookbook:meringues_ii recipeIngredient "4 oz (120 g) egg whites" cookbook:meringues_ii recipeIngredient "4 oz. (120 g) powdered almonds" cookbook:meringues_ii recipeIngredient "4 oz. (125 ml) water" cookbook:meringues_ii recipeIngredient "5 oz. (150 g) powdered almonds" cookbook:meringues_ii recipeIngredient "5 oz. (150 g) sugar" cookbook:meringues_ii recipeIngredient "5 parts egg white to 4 parts sugar (by weight);" cookbook:meringues_ii recipeIngredient "* 8 oz (250 g) caster (superfine) sugar, OR sifted confectioners' sugar (may be ommitted for soft meringue)" cookbook:meringues_ii recipeIngredient "8 oz (250 g) egg whites" cookbook:meringues_ii recipeIngredient "8 oz. (250 g) egg whites" cookbook:meringues_ii recipeIngredient "* 8 oz. (250 g) granulated sugar" cookbook:meringues_ii recipeIngredient "8 oz. (250 g) sugar" cookbook:meringues_ii recipeIngredient "Pinch of salt." cookbook:meringues_ii recipeInstructions ["Beat all meringue ingredients together to soft peaks.","Boil the water with the milk.","Drop the mixture in, in spoonfuls; the measures given above by example should give 18 small meringues.","Simmer for about 4 minutes then scoop out and dry on kitchen paper rolls.","Serve with custard, beaten fresh cream, chocolate sauce, hazelnuts etc. to liking."] cookbook:meringues_ii type cookbook:recipes cookbook:meringues_ii url https://en.wikibooks.org/wiki/Cookbook:Meringue cookbook:meringues_ii url https://en.wikibooks.org/wiki/Cookbook:Meringues_II cookbook:meringues_i label "meringata" cookbook:meringues_i name "Meringata" cookbook:meringues_i name "Meringues I" cookbook:meringues_i recipeCategory category:dessert_recipes cookbook:meringues_i recipeCategory category:italian_recipes cookbook:meringues_i recipeCuisine cookbook:cuisine_of_italy cookbook:meringues_i recipeIngredient "16 oz. (2 cups) (800 g) caster (superfine) sugar" cookbook:meringues_i recipeIngredient "1 container store-bought meringues OR make your own &ndash; '''<<recipe>>'''" cookbook:meringues_i recipeIngredient "1 cup crème pâtissière" cookbook:meringues_i recipeIngredient "1 cup preserved ginger, cut into small pieces" cookbook:meringues_i recipeIngredient "1 lemon" cookbook:meringues_i recipeIngredient "2 cups heavy cream" cookbook:meringues_i recipeIngredient "2 egg whites (75 g)" cookbook:meringues_i recipeIngredient "3 Tbs. (50 ml) water" cookbook:meringues_i recipeIngredient "4 Tbs. powdered sugar" cookbook:meringues_i recipeIngredient "5 oz. (150 g) sugar" cookbook:meringues_i recipeIngredient "8 oz. (1 cup) (400 g) egg whites" cookbook:meringues_i recipeIngredient "Any fruit of choice or a mixture &ndash; berries, deciduous or tropical fruits, as needed" cookbook:meringues_i recipeIngredient "Crème chantilly, as needed" cookbook:meringues_i recipeIngredient "crumbled meringues, as needed" cookbook:meringues_i recipeIngredient "Vanilla cream, home-made or store-bought, as needed" cookbook:meringues_i recipeInstructions ["In a Martini glass or parfait glass, spoon a few tablespoonsful of vanilla cream into the bottom of the glass.","Cover the custard with any fruit of choice, leaving enough room for the topping.","Cover the fruit with ''cr\u00e9me chantilly'' and sprinkle crumbled meringue chips on top.","Serve with a sprig of mint or basil and drizzle with raspberry coulis or other topping of choice."] cookbook:meringues_i type cookbook:recipes cookbook:meringues_i url https://en.wikibooks.org/wiki/Cookbook:Meringata cookbook:meringues_i url https://en.wikibooks.org/wiki/Cookbook:Meringues_I cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise difficulty 3 cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise label "meringata con limponi e crema di nocciola" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise name "Meringues with Roasted Raspberries and Hazelnut Creme Anglaise" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:american_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:cinnamon_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:confection_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:dessert_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:egg_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:fruit_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:gluten-free_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:medium_difficulty_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCategory category:vegetarian_recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCuisine cookbook:cuisine_of_the_united_states cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCuisine cookbook:louisiana_creole_cuisine cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeCuisine cookbook:new_england_cuisine cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeEquipment cookbook:mixer cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeEquipment cookbook:oven cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeEquipment cookbook:silpat cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeFoodstuff cookbook:cinnamon cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeFoodstuff cookbook:cream_of_tartar cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeFoodstuff cookbook:egg_white cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeFoodstuff cookbook:raspberry cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeFoodstuff cookbook:sugar cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeIngredient "⅛ teaspoon cinnamon" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeIngredient "1 cup plus 1 tablespoon sugar, divided" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeIngredient "1⅓ cups hazelnut creme anglaise, chilled" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeIngredient "1 pint fresh raspberries" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeIngredient "1 tablespoon toasted hazelnut oil" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeIngredient "5 egg whites, at room temperature" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeIngredient "Pinch of cream of tartar" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeInstructions ["Heat the oven to 200\u00b0F (90\u00baC).","In the bowl of a standing mixer or with a hand-held mixer, whip egg whites and cream of tartar on high speed until soft peaks form, about 1 minute.","Reduce mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes.","Whip in cinnamon.","Fill a pastry bag fitted with a medium star tip with the meringue.","Onto a Silpat or oiled piece of parchment paper, pipe the mixture into rounds, starting in the center and moving outward in a spiral to form a 3-inch disk.","Bake for 2 hours, until crisp but not browned.","Cool on the Silpat or parchment, then carefully remove the meringues.","Set aside, uncovered, on a wire rack in a cool, dry place.","Increase oven temperature to 350\u00b0F.","Toss raspberries with remaining 1 tablespoon sugar and hazelnut oil.","Mound the berries on a baking sheet lined with Silpat or parchment paper and roast them for about 5 minutes, until glistening and very fragrant, but not mushy.","Remove from the oven.","Pour \u2153 cup of chilled hazelnut creme anglaise into the middle of a soup plate.","Place a cooled meringue in the center, then spoon one-fourth of the roasted raspberries on top of each meringue.","Serve immediately."] cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise recipeYield 4 cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise totalTime "4 hours" cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise type cookbook:recipes cookbook:meringues_with_roasted_raspberries_and_hazelnut_creme_anglaise url https://en.wikibooks.org/wiki/Cookbook:Meringues_with_Roasted_Raspberries_and_Hazelnut_Creme_Anglaise cookbook:mesquite_bbq_burger name "Mesquite BBQ Burger" cookbook:mesquite_bbq_burger recipeCategory category:american_recipes cookbook:mesquite_bbq_burger recipeCategory category:grilled_recipes cookbook:mesquite_bbq_burger recipeCategory category:ground_beef_recipes cookbook:mesquite_bbq_burger recipeCategory category:hamburger_recipes cookbook:mesquite_bbq_burger recipeCuisine cookbook:cuisine_of_the_united_states cookbook:mesquite_bbq_burger recipeCuisine cookbook:louisiana_creole_cuisine cookbook:mesquite_bbq_burger recipeCuisine cookbook:new_england_cuisine cookbook:mesquite_bbq_burger recipeIngredient "1/2 tbs apple cider vinegar" cookbook:mesquite_bbq_burger recipeIngredient "1/2 tsp mesquite smoke powder" cookbook:mesquite_bbq_burger recipeIngredient "1 pound ground chuck" cookbook:mesquite_bbq_burger recipeIngredient "1 tsp garlic powder" cookbook:mesquite_bbq_burger recipeIngredient "2 tbs tomato paste" cookbook:mesquite_bbq_burger recipeIngredient "2 tsp light molasses" cookbook:mesquite_bbq_burger recipeIngredient "2 tsp yellow mustard" cookbook:mesquite_bbq_burger recipeIngredient "Salt and freshly ground black pepper" cookbook:mesquite_bbq_burger recipeInstructions ["Preheat grill to 500-575 degrees F.","Combine garlic, smoke powder, and 4 heavy pinches each of salt and freshly ground black pepper. Set aside.","Combine remaining ingredients in a mixing bowl. Form into 3\/4-inch thick patties and make and indentation in the center of each patty with your thumb.","Sprinkle patties on both sides with seasoning mixture. Place on grill and cook, turning often, until desired "doneness" is achieved. Serve on buns with cook's choice of cheese and desired toppings."] cookbook:mesquite_bbq_burger type cookbook:recipes cookbook:mesquite_bbq_burger url https://en.wikibooks.org/wiki/Cookbook:Mesquite_BBQ_Burger cookbook:mesquite_bbq_salmon name "Mesquite BBQ Salmon" cookbook:mesquite_bbq_salmon recipeCategory category:barbecue_recipes cookbook:mesquite_bbq_salmon recipeCategory category:grilled_recipes cookbook:mesquite_bbq_salmon recipeCategory category:main_course_recipes cookbook:mesquite_bbq_salmon recipeCategory category:salmon_recipes cookbook:mesquite_bbq_salmon recipeCategory category:texas_recipes cookbook:mesquite_bbq_salmon recipeInstructions ["Combine lemon juice and olive oil in a gallon-size zip-top bag. Add salmon, toss to coat, and refrigerate at least 1 hour.","Wad up a sheet of newspaper and moisten with vegetable oil. Place under chimney full of coals, which you have put in the bottom of the grill, then light. Wait 15 minutes.","While charcoal heats, combine seasonings and sugar. Rub into salmon filets.","Dump coals evenly around grill and toss in wood chips. Re-apply grate, then quickly swab grill with the towel. Add salmon filets, skin side down, to the hottest part of the grill and cook 2-3 minutes per side for medium rare, turning 90 degrees halfway to mark.","Brush meat side with sauce and cook until charred and crispy on meat side, about 30 seconds. Serve immediately."] cookbook:mesquite_bbq_salmon type cookbook:recipes cookbook:mesquite_bbq_salmon url https://en.wikibooks.org/wiki/Cookbook:Mesquite_BBQ_Salmon cookbook:mesquite_beef_tenderloin name "Mesquite Beef Tenderloin" cookbook:mesquite_beef_tenderloin recipeCategory category:beef_recipes cookbook:mesquite_beef_tenderloin recipeCategory category:grilled_recipes cookbook:mesquite_beef_tenderloin recipeCategory category:main_course_recipes cookbook:mesquite_beef_tenderloin recipeCategory category:spice_mix_recipes cookbook:mesquite_beef_tenderloin recipeFoodstuff cookbook:beef cookbook:mesquite_beef_tenderloin recipeIngredient "1 center cut beef tenderloin roast" cookbook:mesquite_beef_tenderloin recipeIngredient "3/4 cup soaked mesquite wood chips" cookbook:mesquite_beef_tenderloin recipeIngredient "Cognac, as needed" cookbook:mesquite_beef_tenderloin recipeInstructions ["Place beef in a large zip-top plastic bag. Add cognac to cover and refrigerate for at least 30 minutes.","Place mesquite chips in the hot coal area of a charcoal grill.","Combine Rub ingredients and rub all over beef. Bring to room temperature.","Place beef in center of grill, cover, and cook, turning often until internal temperature reaches 135\u00b0 for medium rare, 150\u00b0 for medium, 160\u00b0 for toast.","Remove and let rest for 10 minutes and serve."] cookbook:mesquite_beef_tenderloin type cookbook:recipes cookbook:mesquite_beef_tenderloin url https://en.wikibooks.org/wiki/Cookbook:Mesquite_Beef_Tenderloin cookbook:mesquite_chicken_sandwich name "Mesquite Chicken Sandwich" cookbook:mesquite_chicken_sandwich recipeCategory category:cheese_recipes cookbook:mesquite_chicken_sandwich recipeCategory category:chicken_recipes cookbook:mesquite_chicken_sandwich recipeCategory category:grilled_recipes cookbook:mesquite_chicken_sandwich recipeCategory category:sandwich_recipes cookbook:mesquite_chicken_sandwich recipeFoodstuff cookbook:cheese cookbook:mesquite_chicken_sandwich recipeFoodstuff cookbook:chicken cookbook:mesquite_chicken_sandwich recipeFoodstuff cookbook:olive_oil cookbook:mesquite_chicken_sandwich recipeIngredient "1 cup mesquite wood chips, soaked in water 30 minutes" cookbook:mesquite_chicken_sandwich recipeIngredient "4 boneless skinless chicken breasts" cookbook:mesquite_chicken_sandwich recipeIngredient "4 ciabatta rolls, split in half and toasted" cookbook:mesquite_chicken_sandwich recipeIngredient "4 slices Monterey Jack cheese" cookbook:mesquite_chicken_sandwich recipeIngredient "BBQ sauce" cookbook:mesquite_chicken_sandwich recipeIngredient "Mesquite seasoning" cookbook:mesquite_chicken_sandwich recipeIngredient "Olive oil" cookbook:mesquite_chicken_sandwich recipeInstructions ["Preheat grill and toss chips onto coals. Brush chicken with oil and season liberally with seasoning. Grill, turning often, until internal temperature reaches {{#invoke:temperature|f|165}}","Remove to a plate and cover tightly with aluminum foil. Add a slice of cheese to each one and let rest 5 minutes.","Brush both sides with sauce. 1 breast inside each bun and serve immediately."] cookbook:mesquite_chicken_sandwich type cookbook:recipes cookbook:mesquite_chicken_sandwich url https://en.wikibooks.org/wiki/Cookbook:Mesquite_Chicken_Sandwich cookbook:mesquite_chicken_wraps name "Mesquite Chicken Wraps" cookbook:mesquite_chicken_wraps recipeCategory category:cheese_recipes cookbook:mesquite_chicken_wraps recipeCategory category:chicken_recipes cookbook:mesquite_chicken_wraps recipeCategory category:grilled_recipes cookbook:mesquite_chicken_wraps recipeCategory category:main_course_recipes cookbook:mesquite_chicken_wraps recipeCategory category:tortilla_recipes cookbook:mesquite_chicken_wraps recipeIngredient "1/2 cup mesquite wood chips, soaked in water 30 minutes" cookbook:mesquite_chicken_wraps recipeIngredient "2 boneless skinless chicken breasts" cookbook:mesquite_chicken_wraps recipeIngredient "2 cups grated Monterrey Jack cheese" cookbook:mesquite_chicken_wraps recipeIngredient "4 flour or corn tortillas" cookbook:mesquite_chicken_wraps recipeIngredient "Olive oil" cookbook:mesquite_chicken_wraps recipeIngredient "Salt and freshly ground black pepper" cookbook:mesquite_chicken_wraps recipeInstructions ["Brush chicken with olive oil and season very liberally on both sides with salt and pepper. Set aside.","Preheat charcoal grill. Toss wood chips onto coals and reapply grate.","Add chicken and cook, turning often, until internal temperature reaches 165 degrees F. Remove to a plate, and let rest 5-10 minutes.","Shred chicken with two forks. Toss with cheese and sprinkle into each tortilla. Roll lengthwise and wait until cheese is melted before serving."] cookbook:mesquite_chicken_wraps type cookbook:recipes cookbook:mesquite_chicken_wraps url https://en.wikibooks.org/wiki/Cookbook:Mesquite_Chicken_Wraps cookbook:metre_(m) label "m" cookbook:metre_(m) name "M" cookbook:metre_(m) name "Metre (m)" cookbook:metre_(m) type cookbook:cookbook/units_of_measurement cookbook:metre_(m) url https://en.wikibooks.org/wiki/Cookbook:M cookbook:metre_(m) url https://en.wikibooks.org/wiki/Cookbook:Metre_(m) cookbook:mexican_chocolate_cake_with_mocha_buttercream difficulty 2 cookbook:mexican_chocolate_cake_with_mocha_buttercream name "Mexican Chocolate Cake with Mocha Buttercream" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCategory category:baking_recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCategory category:cake_recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCategory category:chocolate_recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCategory category:cinnamon_recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCategory category:dessert_recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCategory category:easy_recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCategory category:mexican_recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCategory category:vegetarian_recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCookingTechnique cookbook:baking cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCookingTechnique cookbook:beat cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCuisine cookbook:cuisine_of_jalisco cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCuisine cookbook:cuisine_of_mexico cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeCuisine cookbook:cuisine_of_yucatan cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeEquipment cookbook:double_boiler cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeEquipment cookbook:microwave_oven cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeEquipment cookbook:mixer cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeEquipment cookbook:sifter cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeEquipment cookbook:springform_pan cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:baking_powder cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:butter cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:chocolate cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:cinnamon cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:cooking_spray cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:cream cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:egg cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:flour cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:milk cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:salt cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:sugar cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeFoodstuff cookbook:vanilla cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "½ teaspoon salt" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "1 cup (2 sticks) butter, softened" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "1 cup milk" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "1 cup plus 2 tablespoons sugar" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "1 teaspoon cinnamon (increase to 2 teaspoons if using the semisweet chocolate)" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "1 teaspoon vanilla" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "2 cups cake flour" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "2 teaspoons baking powder" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "3 ounce Ibarra or semisweet chocolate" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "3 ounces unsweetened chocolate" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "4 large eggs" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "Cinnamon, unsweetened cocoa, and confectioner's sugar, optional toppings" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "Mocha Buttercream" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeIngredient "Nonstick cooking spray for the pan" cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeInstructions ["Preheat oven to 350\u00b0F.","Generously spray a deep 9-inch springform pan with nonstick cooking spray.","Melt the chocolates in a double boiler or in a microwave oven at low power.","Set aside to cool.","Sift together the flour, baking powder, salt, and cinnamon into a medium-size bowl.","Place the butter and sugar in a large mixing bowl and cream at high speed with an electric mixer.","Add the vanilla and the eggs, one at a time, beating well after each.","Pour in the cooled chocolate mixture, and beat well until everything is incorporated.","Add \u2153 of the flour mixture, and stir until it is just barely incorporated, then pour in half the milk.","Stir briefly, then repeat with another \u2153 of the flour and the remaining milk.","Add the rest of the flour mixture and stir just enough to blend. ''Don't over mix, or the cake will toughen.''","Spread into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.","Cool completely before assembling and frosting.","Cut the cake into 3 equal layers, using a long serrated knife and a gentle sawing motion.","Spread Mocha Buttercream between the layers, and stack them evenly.","Spread more buttercream on the sides and the top.","Artfully sprinkle the top with extra cinnamon, cocoa, and confectioner's sugar, if desired."] cookbook:mexican_chocolate_cake_with_mocha_buttercream recipeYield 10 servings cookbook:mexican_chocolate_cake_with_mocha_buttercream totalTime "2 hours" cookbook:mexican_chocolate_cake_with_mocha_buttercream type cookbook:recipes cookbook:mexican_chocolate_cake_with_mocha_buttercream url https://en.wikibooks.org/wiki/Cookbook:Mexican_Chocolate_Cake_with_Mocha_Buttercream cookbook:mexican_habanero_hot_sauce name "Mexican Habanero Hot Sauce" cookbook:mexican_habanero_hot_sauce recipeCategory category:chile_recipes cookbook:mexican_habanero_hot_sauce recipeCategory category:refrigerated_recipes cookbook:mexican_habanero_hot_sauce recipeCategory category:sauce_recipes cookbook:mexican_habanero_hot_sauce recipeCategory category:vinegar_recipes cookbook:mexican_habanero_hot_sauce recipeFoodstuff cookbook:salt cookbook:mexican_habanero_hot_sauce recipeFoodstuff cookbook:tomato cookbook:mexican_habanero_hot_sauce recipeFoodstuff cookbook:vinegar cookbook:mexican_habanero_hot_sauce recipeIngredient "10-15 habaneros, de-stemmed" cookbook:mexican_habanero_hot_sauce recipeIngredient "1/2 cup tomato paste" cookbook:mexican_habanero_hot_sauce recipeIngredient "1/4 cup malt vinegar" cookbook:mexican_habanero_hot_sauce recipeIngredient "5 drops red food coloring" cookbook:mexican_habanero_hot_sauce recipeIngredient "Salt to taste" cookbook:mexican_habanero_hot_sauce recipeInstructions ["Combine all ingredients in a food processor and pulse until smooth.","Refrigerate in a non-reactive container for up to 2 months."] cookbook:mexican_habanero_hot_sauce type cookbook:recipes cookbook:mexican_habanero_hot_sauce url https://en.wikibooks.org/wiki/Cookbook:Mexican_Habanero_Hot_Sauce cookbook:mexican_ribs name "Mexican Ribs" cookbook:mexican_ribs recipeCategory category:barbecue_recipes cookbook:mexican_ribs recipeCategory category:chile_recipes cookbook:mexican_ribs recipeCategory category:main_course_recipes cookbook:mexican_ribs recipeCategory category:pork_recipes cookbook:mexican_ribs recipeCategory category:smoked_recipes cookbook:mexican_ribs recipeCategory category:southwestern_recipes cookbook:mexican_ribs recipeCategory category:tex-mex_recipes cookbook:mexican_ribs recipeCuisine cookbook:southwestern_cuisine cookbook:mexican_ribs recipeFoodstuff cookbook:oregano cookbook:mexican_ribs recipeFoodstuff cookbook:pepper cookbook:mexican_ribs recipeIngredient "1 1/2 cups barbecue sauce" cookbook:mexican_ribs recipeIngredient "1/4 cup ancho chile powder" cookbook:mexican_ribs recipeIngredient "1/4 cup light brown sugar" cookbook:mexican_ribs recipeIngredient "1/4 cup tequila (recommended: José Cuervo Especial)" cookbook:mexican_ribs recipeIngredient "1 habanero chile, seeded and minced" cookbook:mexican_ribs recipeIngredient "1 slab St. Louis pork ribs" cookbook:mexican_ribs recipeIngredient "1 tbs chipotle powder" cookbook:mexican_ribs recipeIngredient "1 tbs dried Mexican oregano" cookbook:mexican_ribs recipeIngredient "1 tbs freshly ground black pepper" cookbook:mexican_ribs recipeIngredient "1 tbs habanero chile powder" cookbook:mexican_ribs recipeIngredient "1 tbs salt" cookbook:mexican_ribs recipeIngredient "Large mesquite chunks" cookbook:mexican_ribs recipeInstructions ["Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour.","Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.","Place enough mesquite chunks in a smoker to keep the temperature at 200 degrees F. Place ribs in smoker and cook 7 hours, basting every hour with sauce mixture.","Brush meat side liberally with sauce mixture. Place sauce side down on a high grill and cook until well browned. Brush other side with sauce and repeat 1 more time.","Slice ribs into 1-rib portions and serve warm with remaining sauce."] cookbook:mexican_ribs type cookbook:recipes cookbook:mexican_ribs url https://en.wikibooks.org/wiki/Cookbook:Mexican_Ribs cookbook:mexican_rice label "mexican rice" cookbook:mexican_rice name "Mexican Rice" cookbook:mexican_rice_pilaf name "Mexican Rice Pilaf" cookbook:mexican_rice_pilaf recipeCategory category:boiled_recipes cookbook:mexican_rice_pilaf recipeCategory category:mexican_recipes cookbook:mexican_rice_pilaf recipeCategory category:rice_recipes cookbook:mexican_rice_pilaf recipeCategory category:side_dish_recipes cookbook:mexican_rice_pilaf recipeCategory category:tomato_recipes cookbook:mexican_rice_pilaf recipeCuisine cookbook:cuisine_of_jalisco cookbook:mexican_rice_pilaf recipeCuisine cookbook:cuisine_of_mexico cookbook:mexican_rice_pilaf recipeCuisine cookbook:cuisine_of_yucatan cookbook:mexican_rice_pilaf recipeFoodstuff cookbook:bay_leaf cookbook:mexican_rice_pilaf recipeFoodstuff cookbook:butter cookbook:mexican_rice_pilaf recipeFoodstuff cookbook:oregano cookbook:mexican_rice_pilaf recipeFoodstuff cookbook:pepper cookbook:mexican_rice_pilaf recipeFoodstuff cookbook:rice cookbook:mexican_rice_pilaf recipeFoodstuff cookbook:salt cookbook:mexican_rice_pilaf recipeIngredient "1/4 tsp freshly ground black pepper" cookbook:mexican_rice_pilaf recipeIngredient "1/4 tsp salt" cookbook:mexican_rice_pilaf recipeIngredient "1 tbs dried Mexican oregano" cookbook:mexican_rice_pilaf recipeIngredient "2 1/2 cups chicken broth" cookbook:mexican_rice_pilaf recipeIngredient "2 cups uncooked white rice" cookbook:mexican_rice_pilaf recipeIngredient "2 habanero chiles, stemmed" cookbook:mexican_rice_pilaf recipeIngredient "2 Tbs unsalted butter" cookbook:mexican_rice_pilaf recipeIngredient "3/4 cup tequila" cookbook:mexican_rice_pilaf recipeIngredient "3/4 cup tomato paste" cookbook:mexican_rice_pilaf recipeIngredient "3 bay leaves" cookbook:mexican_rice_pilaf recipeInstructions ["Rinse rice with cold water until water runs clear. Pat dry with paper towels.","Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown.","Meanwhile, combine tequila, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles.","Cook, stirring occasionally, 30 minutes or until rice is desired tenderness. Remove bay leaves and chiles. Serve warm."] cookbook:mexican_rice_pilaf type cookbook:recipes cookbook:mexican_rice_pilaf url https://en.wikibooks.org/wiki/Cookbook:Mexican_Rice_Pilaf cookbook:mexican_rice recipeCategory category:boiled_recipes cookbook:mexican_rice recipeCategory category:recipes_with_metric_units cookbook:mexican_rice recipeCategory category:rice_recipes cookbook:mexican_rice recipeCategory category:side_dish_recipes cookbook:mexican_rice recipeCategory category:tex-mex_recipes cookbook:mexican_rice recipeFoodstuff cookbook:canola_oil cookbook:mexican_rice recipeFoodstuff cookbook:cumin cookbook:mexican_rice recipeFoodstuff cookbook:garlic cookbook:mexican_rice recipeFoodstuff cookbook:green_pepper cookbook:mexican_rice recipeFoodstuff cookbook:lard cookbook:mexican_rice recipeFoodstuff cookbook:oil_and_fat cookbook:mexican_rice recipeFoodstuff cookbook:onion cookbook:mexican_rice recipeFoodstuff cookbook:rice cookbook:mexican_rice recipeFoodstuff cookbook:salt cookbook:mexican_rice recipeFoodstuff cookbook:stock cookbook:mexican_rice recipeFoodstuff cookbook:tomato cookbook:mexican_rice recipeFoodstuff cookbook:water cookbook:mexican_rice recipeIngredient "½ green pepper, chopped" cookbook:mexican_rice recipeIngredient "½ onion, chopped" cookbook:mexican_rice recipeIngredient "½ teaspoon cumin" cookbook:mexican_rice recipeIngredient "1 2/3 cups chicken broth" cookbook:mexican_rice recipeIngredient "1/2 small onion, peeled and finely diced" cookbook:mexican_rice recipeIngredient "1 cup chopped tomatoes (if canned, drain them)" cookbook:mexican_rice recipeIngredient "1 cup uncooked white rice" cookbook:mexican_rice recipeIngredient "1 cup uncooked white rice (unwashed)" cookbook:mexican_rice recipeIngredient "1 red chile, fresh, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)" cookbook:mexican_rice recipeIngredient "1 tablespoon oil or lard" cookbook:mexican_rice recipeIngredient "1 teaspoon salt" cookbook:mexican_rice recipeIngredient "2 cups water" cookbook:mexican_rice recipeIngredient "3 tablespoons canola oil" cookbook:mexican_rice recipeIngredient "4 cloves of garlic, peeled and crushed" cookbook:mexican_rice recipeIngredient "5 tablespoon Ancho Enchilada Sauce, strained (strained in medium-mesh strainer)" cookbook:mexican_rice recipeInstructions ["Saute garlic, onions, and red chile in oil over medium heat for about 1 minute.","Add in the rice and stir frequently until rice begins to brown.","Mix chicken stock and chile sauce (make sure to strain) in another saucepan and bring to a boil.","When mixed, make sure liquid mixture equals out to 2 cups of liquid.","Add in the chicken stock and chile sauce mixture to rice and bring to a boil.","Reduce heat and bring rice to slow simmer. Cook for 25-30 minutes without removing the lid.","Remove lid and fluff rice with a fork."] cookbook:mexican_rice type cookbook:recipes cookbook:mexican_rice url https://en.wikibooks.org/wiki/Cookbook:Mexican_Rice cookbook:mexican_seasoning label "mexican seasoning" cookbook:mexican_seasoning name "Mexican Seasoning" cookbook:mexican_seasoning recipeCategory category:mexican_recipes cookbook:mexican_seasoning recipeCategory category:spice_mix_recipes cookbook:mexican_seasoning recipeCuisine cookbook:cuisine_of_jalisco cookbook:mexican_seasoning recipeCuisine cookbook:cuisine_of_mexico cookbook:mexican_seasoning recipeCuisine cookbook:cuisine_of_yucatan cookbook:mexican_seasoning recipeFoodstuff cookbook:basil cookbook:mexican_seasoning recipeFoodstuff cookbook:chili_powder cookbook:mexican_seasoning recipeFoodstuff cookbook:cinnamon cookbook:mexican_seasoning recipeFoodstuff cookbook:coriander cookbook:mexican_seasoning recipeFoodstuff cookbook:cumin cookbook:mexican_seasoning recipeFoodstuff cookbook:garlic cookbook:mexican_seasoning recipeFoodstuff cookbook:onion cookbook:mexican_seasoning recipeFoodstuff cookbook:oregano cookbook:mexican_seasoning recipeFoodstuff cookbook:pepper cookbook:mexican_seasoning recipeFoodstuff cookbook:salt cookbook:mexican_seasoning recipeIngredient "1/2 cup chili powder" cookbook:mexican_seasoning recipeIngredient "1 or 2 teaspoons of cumin (seed or powder)" cookbook:mexican_seasoning recipeIngredient "1 or more teaspoons garlic" cookbook:mexican_seasoning recipeIngredient "1 tablespoon of salt" cookbook:mexican_seasoning recipeIngredient "Basil" cookbook:mexican_seasoning recipeIngredient "Black pepper" cookbook:mexican_seasoning recipeIngredient "Cinnamon" cookbook:mexican_seasoning recipeIngredient "Coriander" cookbook:mexican_seasoning recipeIngredient "Crushed Red pepper" cookbook:mexican_seasoning recipeIngredient "Mexican oregano" cookbook:mexican_seasoning recipeIngredient "Onion (powder or granulated)" cookbook:mexican_seasoning type cookbook:recipes cookbook:mexican_seasoning url https://en.wikibooks.org/wiki/Cookbook:Mexican_Seasoning cookbook:mexican_tequilla_marinade name "Mexican Tequilla Marinade" cookbook:mexican_tequilla_marinade recipeCategory category:marinade_recipes cookbook:mexican_tequilla_marinade recipeIngredient "1/2 cup tequila" cookbook:mexican_tequilla_marinade recipeIngredient "1/4 cup freshly squeezed lime juice" cookbook:mexican_tequilla_marinade recipeIngredient "1/4 tsp liquid mesquite smoke" cookbook:mexican_tequilla_marinade recipeIngredient "1 habanero, puréed until smooth" cookbook:mexican_tequilla_marinade recipeIngredient "1 tbsp freshly ground black pepper" cookbook:mexican_tequilla_marinade recipeIngredient "1 tbsp salt" cookbook:mexican_tequilla_marinade recipeIngredient "3 tbsp mesquite honey" cookbook:mexican_tequilla_marinade recipeInstructions ["Combine all ingredients in an 8-ounce mason jar. Keep refrigerated for up to 2 weeks. Shake well before using.<\/text>"] cookbook:mexican_tequilla_marinade type cookbook:recipes cookbook:mexican_tequilla_marinade url https://en.wikibooks.org/wiki/Cookbook:Mexican_Tequilla_Marinade cookbook:mexican_tomato_soup difficulty 1 cookbook:mexican_tomato_soup label "mexican tomato soup" cookbook:mexican_tomato_soup name "Mexican Tomato Soup" cookbook:mexican_tomato_soup recipeCategory category:mexican_recipes cookbook:mexican_tomato_soup recipeCategory category:recipes_with_metric_units cookbook:mexican_tomato_soup recipeCategory category:soup_recipes cookbook:mexican_tomato_soup recipeCategory category:tomato_recipes cookbook:mexican_tomato_soup recipeCategory category:very_easy_recipes cookbook:mexican_tomato_soup recipeCuisine cookbook:cuisine_of_jalisco cookbook:mexican_tomato_soup recipeCuisine cookbook:cuisine_of_mexico cookbook:mexican_tomato_soup recipeCuisine cookbook:cuisine_of_yucatan cookbook:mexican_tomato_soup recipeIngredient "1/4 cup (60ml) vegetable/olive oil, salt, sugar" cookbook:mexican_tomato_soup recipeIngredient "1 can of sweet corn" cookbook:mexican_tomato_soup recipeIngredient "2 large onions or equivalent" cookbook:mexican_tomato_soup recipeIngredient "2 red peppers" cookbook:mexican_tomato_soup recipeIngredient "2 tomatoes" cookbook:mexican_tomato_soup recipeIngredient "About 1/2 litre tomato sauce/purée or similar. Pure is good - don't use ketchup, or only very good ketchup. I used bio purée." cookbook:mexican_tomato_soup recipeIngredient "More vegetables according to your taste" cookbook:mexican_tomato_soup recipeIngredient "Some greens. Onion greens work, leek does as well." cookbook:mexican_tomato_soup recipeInstructions ["Cut onion fine and fry lightly in a large sauce pan with a bit of oil.","Add vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start).","Add salt, about 1\/2 teaspoon, and add if the taste doesn't feel right. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pot if it goes slowly - once again, this slows the evaporation and allows the vegetables to cook in the water they lose themselves.","Add tomato sauce and corn.","Add salt, sugar to taste. Be bold, tomato sauce takes a '''lot''' of salt and at least a heaping teaspoon of sugar to taste right. If unsure, separate a small amount and try adding more salt - you will see the tastes changes significantly.","Serve with tortilla chips, or toasted bread if not available."] cookbook:mexican_tomato_soup recipeYield 6 cookbook:mexican_tomato_soup totalTime "10 minutes" cookbook:mexican_tomato_soup type cookbook:recipes cookbook:mexican_tomato_soup url https://en.wikibooks.org/wiki/Cookbook:Mexican_Tomato_Soup cookbook:mexico type cookbook:cuisines cookbook:mexico type cookbook:cuisines_by_country cookbook:mg label "mg" cookbook:mg label "milligram" cookbook:mg name "Mg" cookbook:mg type cookbook:cookbook/units_of_measurement cookbook:mg url https://en.wikibooks.org/wiki/Cookbook:Mg cookbook:microgram label "'microgram'" cookbook:microgram name "Microgram" cookbook:microgram name "Μicrogram" cookbook:microgram type cookbook:cookbook/units_of_measurement cookbook:microgram url https://en.wikibooks.org/wiki/Cookbook:Microgram cookbook:microgram url https://en.wikibooks.org/wiki/Cookbook:Μicrogram cookbook:microwave_1_2_3_cake difficulty 1 cookbook:microwave_1_2_3_cake name "Microwave 1 2 3 cake" cookbook:microwave_1_2_3_cake recipeCategory category:cake_recipes cookbook:microwave_1_2_3_cake recipeCategory category:egg_recipes cookbook:microwave_1_2_3_cake recipeCategory category:honey_recipes cookbook:microwave_1_2_3_cake recipeCategory category:inexpensive_recipes cookbook:microwave_1_2_3_cake recipeCategory category:microwave_recipes cookbook:microwave_1_2_3_cake recipeCategory category:milk_recipes cookbook:microwave_1_2_3_cake recipeCategory category:snacks_recipes cookbook:microwave_1_2_3_cake recipeCategory category:very_easy_recipes cookbook:microwave_1_2_3_cake recipeFoodstuff cookbook:bread_crumb cookbook:microwave_1_2_3_cake recipeFoodstuff cookbook:egg cookbook:microwave_1_2_3_cake recipeFoodstuff cookbook:honey cookbook:microwave_1_2_3_cake recipeFoodstuff cookbook:maple_syrup cookbook:microwave_1_2_3_cake recipeFoodstuff cookbook:milk cookbook:microwave_1_2_3_cake recipeIngredient "1 tablespoon honey (or maple syrup) (hint: coat the tablespoon measure with oil before putting the honey in, so that it slides off easily, and doesn't stay stuck to the spoon." cookbook:microwave_1_2_3_cake recipeIngredient "2 tablespoons milk" cookbook:microwave_1_2_3_cake recipeIngredient "3 tablespoons bread crumbs" cookbook:microwave_1_2_3_cake recipeIngredient "An egg" cookbook:microwave_1_2_3_cake recipeInstructions ["Beat the egg until smooth.","Add the honey and milk and mix well.","Add the breadcrumbs and mix until uniform.","Let the mixture sit for a few minutes, to allow the breadcrumbs to absorb the moisture.","Pour the mixture into a small silicon mold (eg. Dollar store loaf pan)","Microwave on high for 4 minutes or a little after it stops rising.","Allow to cool a little; tip out onto a plate if desired.","Top with more maple syrup or honey, if desired."] cookbook:microwave_1_2_3_cake recipeYield 1 serving cookbook:microwave_1_2_3_cake totalTime "8 minutes" cookbook:microwave_1_2_3_cake type cookbook:recipes cookbook:microwave_1_2_3_cake url https://en.wikibooks.org/wiki/Cookbook:Microwave_1_2_3_cake cookbook:microwave_applesauce name "Microwave Applesauce" cookbook:microwave_applesauce recipeCategory category:apple_recipes cookbook:microwave_applesauce recipeCategory category:microwave_recipes cookbook:microwave_applesauce recipeCategory category:orange_recipes cookbook:microwave_applesauce recipeCategory category:sauce_recipes cookbook:microwave_applesauce recipeIngredient "1 1/2 cups apple jelly" cookbook:microwave_applesauce recipeIngredient "1/4 cup freshly squeezed orange juice" cookbook:microwave_applesauce recipeIngredient "1/4 cup Grade B Amber maple syrup (Grade A Dark Amber would be okay too)" cookbook:microwave_applesauce recipeIngredient "1 cinnamon stick" cookbook:microwave_applesauce recipeIngredient "5 apples, peeled, cored, and diced" cookbook:microwave_applesauce recipeInstructions ["Combine all ingredients in a microwave safe container. Cover, leaving 1 corner open, and microwave on high 7-8 minutes or until apples are easy to mash.","Remove cinnamon stick and discard. For a chunky sauce, use a potato masher. For a slightly smoother sauce, use a hand mixer. For a smooth pure\u00e9, use an immersion blender."] cookbook:microwave_applesauce type cookbook:recipes cookbook:microwave_applesauce url https://en.wikibooks.org/wiki/Cookbook:Microwave_Applesauce cookbook:microwave_chocolate_cake difficulty 1 cookbook:microwave_chocolate_cake_ii name "5-Minute Microwave Chocolate Cake" cookbook:microwave_chocolate_cake_ii name "Microwave Chocolate Cake II" cookbook:microwave_chocolate_cake_ii recipeCategory category:cake_recipes cookbook:microwave_chocolate_cake_ii recipeCategory category:chocolate_recipes cookbook:microwave_chocolate_cake_ii recipeCategory category:easy_recipes cookbook:microwave_chocolate_cake_ii recipeCategory category:microwave_recipes cookbook:microwave_chocolate_cake_ii recipeCategory category:recipes_with_metric_units cookbook:microwave_chocolate_cake_ii recipeIngredient "2 tbsp (30 mL) unsweetened cocoa. I used that cocoa for making dense chocolate in microwave." cookbook:microwave_chocolate_cake_ii recipeIngredient "2 tbsp (30 mL) whisked egg (don't forget it's a small cake!)" cookbook:microwave_chocolate_cake_ii recipeIngredient "3 tbsp (15 mL) chocolate chips or pine nuts or hazelnuts" cookbook:microwave_chocolate_cake_ii recipeIngredient "3 tbsp (45 mL) milk" cookbook:microwave_chocolate_cake_ii recipeIngredient "3 tbsp (45ml) oil" cookbook:microwave_chocolate_cake_ii recipeIngredient "4 tbsp (60 mL) flour (wheat is fine)" cookbook:microwave_chocolate_cake_ii recipeIngredient "4 tbsp (60 mL) sugar" cookbook:microwave_chocolate_cake_ii recipeIngredient "Vanilla or cinnamon to taste" cookbook:microwave_chocolate_cake_ii recipeInstructions ["Mix all the dry ingredients directly in the mug\/bowl.","Add the egg and mix well.","Stir milk and oil.","Add then your chocolate chips and vanilla. Stir well.","Microwave for 3 minutes at 1000w or 4 minutes at 700w or 3:30 minutes at 750w.","Enjoy!"] cookbook:microwave_chocolate_cake_ii type cookbook:recipes cookbook:microwave_chocolate_cake_ii url https://en.wikibooks.org/wiki/Cookbook:5-Minute_Microwave_Chocolate_Cake cookbook:microwave_chocolate_cake_ii url https://en.wikibooks.org/wiki/Cookbook:Microwave_Chocolate_Cake_II cookbook:microwave_chocolate_cake label "microwave chocolate cake" cookbook:microwave_chocolate_cake name "Microwave Chocolate Cake" cookbook:microwave_chocolate_cake recipeCategory category:cake_recipes cookbook:microwave_chocolate_cake recipeCategory category:chocolate_recipes cookbook:microwave_chocolate_cake recipeCategory category:egg_recipes cookbook:microwave_chocolate_cake recipeCategory category:inexpensive_recipes cookbook:microwave_chocolate_cake recipeCategory category:microwave_recipes cookbook:microwave_chocolate_cake recipeCategory category:very_easy_recipes cookbook:microwave_chocolate_cake recipeFoodstuff cookbook:chocolate cookbook:microwave_chocolate_cake recipeFoodstuff cookbook:egg cookbook:microwave_chocolate_cake recipeFoodstuff cookbook:flour cookbook:microwave_chocolate_cake recipeFoodstuff cookbook:milk cookbook:microwave_chocolate_cake recipeFoodstuff cookbook:sugar cookbook:microwave_chocolate_cake recipeFoodstuff cookbook:vanilla cookbook:microwave_chocolate_cake recipeFoodstuff cookbook:vegetable_oil cookbook:microwave_chocolate_cake recipeIngredient "½-1 teaspoon vanilla extract" cookbook:microwave_chocolate_cake recipeIngredient "1 egg" cookbook:microwave_chocolate_cake recipeIngredient "3 Tbsp chocolate chips ''(optional)''" cookbook:microwave_chocolate_cake recipeIngredient "3 Tbsp milk" cookbook:microwave_chocolate_cake recipeIngredient "3 Tbsp vegetable oil—soybean or sunflower oils work best" cookbook:microwave_chocolate_cake recipeIngredient "4 Tbsp baking cocoa" cookbook:microwave_chocolate_cake recipeIngredient "4 Tbsp flour" cookbook:microwave_chocolate_cake recipeIngredient "4 Tbsp sugar" cookbook:microwave_chocolate_cake recipeInstructions ["Mix the dry ingredients well in a small bowl or large mug.","Add the egg and mix thoroughly.","Pour in the milk and oil and mix well.","Add vanilla essence and chocolate chips (if using), mix again.","Pour into two greased 9 inch round baking pans or keep in large mug.","Microwave on high for 3 minutes or until it stops rising.","Allow to cool a little; tip out onto a plate if desired.","[[Cookbook:Microwave Chocolate Pudding]]","[http:\/\/www.flickr.com\/photos\/tripplehelix\/sets\/72157606107129600\/ pictures of microwave cake]"] cookbook:microwave_chocolate_cake recipeYield 1 serving cookbook:microwave_chocolate_cake totalTime "5 minutes" cookbook:microwave_chocolate_cake type cookbook:recipes cookbook:microwave_chocolate_cake url https://en.wikibooks.org/wiki/Cookbook:Microwave_Chocolate_Cake cookbook:microwave_chocolate_pudding difficulty 2 cookbook:microwave_chocolate_pudding label "microwave chocolate pudding" cookbook:microwave_chocolate_pudding name "Microwave Chocolate Pudding" cookbook:microwave_chocolate_pudding recipeCategory category:chocolate_recipes cookbook:microwave_chocolate_pudding recipeCategory category:dessert_recipes cookbook:microwave_chocolate_pudding recipeCategory category:easy_recipes cookbook:microwave_chocolate_pudding recipeCategory category:microwave_recipes cookbook:microwave_chocolate_pudding recipeCategory category:pudding_and_custard_recipes cookbook:microwave_chocolate_pudding recipeCategory category:recipes_with_metric_units cookbook:microwave_chocolate_pudding recipeIngredient "1/3 cup (80g) granulated sugar or "Splenda" (R) sugar substitute" cookbook:microwave_chocolate_pudding recipeIngredient "1/4 cup (60g) unsweetened cocoa powder" cookbook:microwave_chocolate_pudding recipeIngredient "1/8 tsp salt" cookbook:microwave_chocolate_pudding recipeIngredient "1 tsp of vanilla extract or imitation vanilla" cookbook:microwave_chocolate_pudding recipeIngredient "2 cups (480ml) of whole, 2%, 1%, or skim milk. Soy milk may also be used." cookbook:microwave_chocolate_pudding recipeIngredient "3 Tbsp corn starch" cookbook:microwave_chocolate_pudding recipeInstructions ["In a 1-qt microwave-safe bowl, but '''''NOT''''' a metal one, mix the dry ingredients--the sugar, the unsweeetened cocoa powder, the corn starch, and the salt.","Add the cold milk and mix well with a small wire whisk or an electric mixer until all the cocoa lumps have dissolved.","Microwave in the bowl, on high (100%) power, for 3 minutes. Stir well.","Microwave, again on high power, for an additional 4 to 6 minutes, stirring after each minute of cooking.","Remove the bowl from the microwave oven and stir in the vanilla.","Pour the result into 4 small custard cups and chill before serving."] cookbook:microwave_chocolate_pudding recipeNotes "* Keep a close watch on the pudding during the actual cooking, as it can easily boil over. *[[Cookbook:Microwave Chocolate Cake]] " cookbook:microwave_chocolate_pudding recipeYield 4 cookbook:microwave_chocolate_pudding totalTime "9 minutes" cookbook:microwave_chocolate_pudding type cookbook:recipes cookbook:microwave_chocolate_pudding url https://en.wikibooks.org/wiki/Cookbook:Microwave_Chocolate_Pudding cookbook:microwave_cooking label "microwaving" cookbook:microwave_cooking/microwaved_basmati_rice label "rice: bismati" cookbook:microwave_cooking/microwaved_basmati_rice name "Microwave Cooking/Microwaved Basmati Rice" cookbook:microwave_cooking/microwaved_basmati_rice recipeCategory category:microwave_recipes cookbook:microwave_cooking/microwaved_basmati_rice recipeCategory category:rice_recipes cookbook:microwave_cooking/microwaved_basmati_rice recipeIngredient "'''150g (180ml) of Pure Basmati rice''', measured dry, to make two adult portions." cookbook:microwave_cooking/microwaved_basmati_rice recipeIngredient "'''360ml (360g) of boiling water'''; ''added to well-drained rice that was first soaked for 30 minutes.''." cookbook:microwave_cooking/microwaved_basmati_rice recipeIngredient "'''One teaspoon of cooking oil'''." cookbook:microwave_cooking/microwaved_basmati_rice recipeIngredient "'''Two pinches of salt'''." cookbook:microwave_cooking/microwaved_basmati_rice recipeInstructions ["'''<u>Soak the rice<\/u>''' in cold water for 30 minutes, changing the water several times.","'''<u>Drain the rice well<\/u>''', removing as much excess water as possible. Mix the drained rice with the boiling water, salt and oil.","'''<u>Fit the rice cooker's lids<\/u>'''","'''<u>Cook in the microwave at 750 Watts<\/u>''' for 4 minutes, then","'''<u>Reduce power to 350 Watts<\/u>''' and cook for a further 8 minutes.","'''<u>Leave to stand<\/u>''' for 5 minutes then lightly fork through to separate the grains.","'''<u>Serve hot<\/u>''', though cooked rice that has had a chance to dry, then re-heated, is even better.","Table entries in green have been tested and worked well using the described recipe method.","Table entries in white are calculated from the base recipe but are still under test.","Table entries marked as n\/a need the lower power option.","'''Rice is cooked well but a little wet.''' The cause is most likely just an excess of water in the initial mixture. It might not be necessary to change the cooking times provided that the absorption water is reduced a little in future. It is also possible that the rice was not well enough drained before adding the measured amount of water. Spread the rice on a baking tray and dry it in a conventional oven.","'''Rice is not wet but is too soft'''. This indicates that the rice has been cooked too long, or that the variety of rice is not the one expected.","'''Rice is both wet and too soft.''' The amount of water and the cooking times need to be reduced.","'''Rice is not wet but is a bit chewy or firm in the middle of the grains.''' This indicates that the amount of water was insufficient. Either the recipe needs slightly more water, or too much water was lost by spillage. Such a batch can sometimes be repaired by adding a little water to the firm rice, and continuing the simmering stage for a little longer; the process could be repeated as necessary.","*'''In the first case''' the solution is to use a little more water in future.","*'''In the case of spillage''', use only a microwave rice cooker of the correct capacity.","*'''If a single portion''', see the notes below on small portion problems.","'''Microwave Recipes'''","[http:\/\/www.tilda.com\/our-rice\/cooking-basmati-rice Cooking Basmati Rice] : A rice producer's internet page with fairly clear instructions on different methods for the cooking of Basmati rice, and a table of cooking times for different rice types."] cookbook:microwave_cooking/microwaved_basmati_rice type cookbook:recipes cookbook:microwave_cooking/microwaved_basmati_rice url https://en.wikibooks.org/wiki/Cookbook:Microwave_Cooking/Microwaved_Basmati_Rice cookbook:microwave_cooking name "Microwave Cooking" cookbook:microwave_cooking recipeCategory category:assemblages cookbook:microwave_cooking type cookbook:assemblages cookbook:microwave_cooking type cookbook:cooking_techniques cookbook:microwave_cooking url https://en.wikibooks.org/wiki/Cookbook:Microwave_Cooking cookbook:microwaved_artichoke difficulty 1 cookbook:microwaved_artichoke label "microwaved artichoke" cookbook:microwaved_artichoke name "Microwaved Artichoke" cookbook:microwaved_artichoke recipeCategory category:artichoke_recipes cookbook:microwaved_artichoke recipeCategory category:microwave_recipes cookbook:microwaved_artichoke recipeCategory category:recipes_with_metric_units cookbook:microwaved_artichoke recipeCategory category:vegetable_recipes cookbook:microwaved_artichoke recipeCategory category:very_easy_recipes cookbook:microwaved_artichoke recipeEquipment cookbook:paring_knife cookbook:microwaved_artichoke recipeFoodstuff cookbook:artichoke cookbook:microwaved_artichoke recipeFoodstuff cookbook:butter cookbook:microwaved_artichoke recipeFoodstuff cookbook:garlic cookbook:microwaved_artichoke recipeFoodstuff cookbook:lemon cookbook:microwaved_artichoke recipeFoodstuff cookbook:parsley cookbook:microwaved_artichoke recipeFoodstuff cookbook:pepper cookbook:microwaved_artichoke recipeFoodstuff cookbook:water cookbook:microwaved_artichoke recipeFoodstuff cookbook:wine cookbook:microwaved_artichoke recipeIngredient "*1-2 Garlic cloves per artichoke" cookbook:microwaved_artichoke recipeIngredient "*1/8 cup (30 ml) white wine." cookbook:microwaved_artichoke recipeIngredient "1 lemon, juiced" cookbook:microwaved_artichoke recipeIngredient "1 medium artichoke" cookbook:microwaved_artichoke recipeIngredient "*Parsley" cookbook:microwaved_artichoke recipeIngredient "*Pepper" cookbook:microwaved_artichoke recipeIngredient ";Seasonings (optional)" cookbook:microwaved_artichoke recipeIngredient "Water" cookbook:microwaved_artichoke recipeInstructions ["Cut off top 1\/3 of the artichoke, and all but 1 inch of the stem.","Remove base leaves and cut off the tips of the higher leaves.","Sprinkle artichoke with lemon juice to preserve color.","Place artichoke stem up in a microwave safe dish tall enough to place lid without touching the artichoke.","Fill dish with 1 inch (3 cm) of water and any of the optional seasonings.","Cover and microwave on high for 6-8 minutes, and allow to rest for 1-2 minutes. The artichoke is cooked when a paring knife can be inserted into the heart without resistance.","Remove artichoke from the dish and place upside down to drain.","Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.","When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.","Drawn butter","Mayonnaise"] cookbook:microwaved_artichoke recipeYield 2-5 cookbook:microwaved_artichoke totalTime "10 minutes" cookbook:microwaved_artichoke type cookbook:recipes cookbook:microwaved_artichoke url https://en.wikibooks.org/wiki/Cookbook:Microwaved_Artichoke cookbook:microwaved_basmati_rice recipeCategory category:microwave_recipes cookbook:microwaved_basmati_rice recipeCategory category:rice_recipes cookbook:microwaved_basmati_rice type cookbook:recipes cookbook:microwaved_egg name "Microwaved Egg" cookbook:microwaved_egg recipeCategory category:egg_recipes cookbook:microwaved_egg recipeCategory category:microwave_recipes cookbook:microwaved_egg recipeInstructions ["Put two eggs in a coffee cup with some butter","Cook on high power for 30 seconds","Remove, stir and replace","Cook another 30 seconds on high"] cookbook:microwaved_egg type cookbook:recipes cookbook:microwaved_egg url https://en.wikibooks.org/wiki/Cookbook:Microwaved_Egg cookbook:microwave label "microwave" cookbook:microwave label "microwave-safe" cookbook:microwave name "Microwave" cookbook:microwave_oven label "microwave" cookbook:microwave_oven label "microwave oven" cookbook:microwave_oven label "microwave ovens" cookbook:microwave_oven name "Microwave Oven" cookbook:microwave_oven type cookbook:cookbook/equipment cookbook:microwave_oven url https://en.wikibooks.org/wiki/Cookbook:Microwave_Oven cookbook:microwave_peanut_brittle label "microwave peanut brittle" cookbook:microwave_peanut_brittle name "Microwave Peanut Brittle" cookbook:microwave_peanut_brittle recipeCategory category:confection_recipes cookbook:microwave_peanut_brittle recipeCategory category:microwave_recipes cookbook:microwave_peanut_brittle recipeCategory category:peanut_recipes cookbook:microwave_peanut_brittle recipeFoodstuff cookbook:butter cookbook:microwave_peanut_brittle recipeFoodstuff cookbook:vanilla cookbook:microwave_peanut_brittle recipeIngredient "1/2 cup white corn syrup" cookbook:microwave_peanut_brittle recipeIngredient "1 cup roasted peanuts" cookbook:microwave_peanut_brittle recipeIngredient "1 cup sugar" cookbook:microwave_peanut_brittle recipeIngredient "1 teaspoon baking soda" cookbook:microwave_peanut_brittle recipeIngredient "1 teaspoon butter" cookbook:microwave_peanut_brittle recipeIngredient "1 teaspoon vanilla" cookbook:microwave_peanut_brittle recipeInstructions ["Lightly grease cookie sheet and set aside.","In 1 1\/2 qt. casserole dish stir together sugar and syrup. Microwave at high for 4 minutes.","Stir in peanuts. Microwave at high for 3-5 minutes or until light brown.","Add butter and vanilla, blending well. Microwave at high 1-2 minutes more. Peanuts will be lightly browned and syrup very hot.","Add baking soda and stir gently until light and foamy.","Pour mixture onto greased cookie sheet. Let cool 1\/2 hour to 1 hour. When cool, break into small pieces and store in airtight container.","Makes about 1 pound.","Take care not to overcook or under cook. Overcooking results in a burnt taste, and under cooking results in a taffy-like consistency that sticks to the teeth.","Microwave times will depend on the power of your individual microwave. It may take a few experiments before you determine what is the right cooking time.","If you start seeing part of the mixture turning brown, it is probably beginning to burn. Remove immediately."] cookbook:microwave_peanut_brittle type cookbook:recipes cookbook:microwave_peanut_brittle url https://en.wikibooks.org/wiki/Cookbook:Microwave_Peanut_Brittle cookbook:microwave_porridge name "Microwave Porridge" cookbook:microwave_porridge recipeCategory category:oat_recipes cookbook:microwave_porridge recipeIngredient "100 ml oat flakes" cookbook:microwave_porridge recipeIngredient "250 ml water" cookbook:microwave_porridge recipeIngredient "A pinch of salt" cookbook:microwave_porridge recipeInstructions ["Mix water, oat flakes and salt in a bowl. Boil on the maximum effect for 2-3 minutes. Stir and serve immediately."] cookbook:microwave_porridge type cookbook:recipes cookbook:microwave_porridge url https://en.wikibooks.org/wiki/Cookbook:Microwave_Porridge cookbook:microwave_quesadilla label "microwave quesdilla" cookbook:microwave_quesadilla name "Microwave Quesadilla" cookbook:microwave_quesadilla name "Microwave Quesdilla" cookbook:microwave_quesadilla recipeCategory category:appetizer_recipes cookbook:microwave_quesadilla recipeCategory category:cheese_recipes cookbook:microwave_quesadilla recipeCategory category:cilantro_recipes cookbook:microwave_quesadilla recipeCategory category:meat_recipes cookbook:microwave_quesadilla recipeCategory category:microwave_recipes cookbook:microwave_quesadilla recipeCategory category:tex-mex_recipes cookbook:microwave_quesadilla recipeCategory category:tortilla_recipes cookbook:microwave_quesadilla recipeFoodstuff cookbook:avocado cookbook:microwave_quesadilla recipeFoodstuff cookbook:chiles cookbook:microwave_quesadilla recipeFoodstuff cookbook:cilantro cookbook:microwave_quesadilla recipeFoodstuff cookbook:meat_and_poultry cookbook:microwave_quesadilla recipeFoodstuff cookbook:monterey_jack_cheese cookbook:microwave_quesadilla recipeFoodstuff cookbook:seafood cookbook:microwave_quesadilla recipeFoodstuff cookbook:sour_cream cookbook:microwave_quesadilla recipeFoodstuff cookbook:tomato cookbook:microwave_quesadilla recipeFoodstuff cookbook:tortilla cookbook:microwave_quesadilla recipeIngredient "2 tortillas" cookbook:microwave_quesadilla recipeIngredient "about ¼ cup (30 mL) meltable shredded cheese (typically Monterey Jack cheese, but others are okay). It binds the Quesadilla together once heated." cookbook:microwave_quesadilla recipeIngredient "avocado or guacamole" cookbook:microwave_quesadilla recipeIngredient "Black beans--canned, rinsed and well drained" cookbook:microwave_quesadilla recipeIngredient "chili peppers" cookbook:microwave_quesadilla recipeIngredient "Chopped tomatoes and cilantro" cookbook:microwave_quesadilla recipeIngredient "Cooked meat or seafood" cookbook:microwave_quesadilla recipeIngredient "Fresh spinach--washed and torn into small pieces" cookbook:microwave_quesadilla recipeIngredient "guacamole" cookbook:microwave_quesadilla recipeIngredient "salsa" cookbook:microwave_quesadilla recipeIngredient "sarza criolla" cookbook:microwave_quesadilla recipeIngredient "Sour cream" cookbook:microwave_quesadilla type cookbook:recipes cookbook:microwave_quesadilla url https://en.wikibooks.org/wiki/Cookbook:Microwave_Quesadilla cookbook:microwave_quesadilla url https://en.wikibooks.org/wiki/Cookbook:Microwave_Quesdilla cookbook:microwave_risotto label "microwave risotto" cookbook:microwave_risotto label "rice: rissotto" cookbook:microwave_risotto name "Microwave Risotto" cookbook:microwave_risotto recipeCategory category:microwave_recipes cookbook:microwave_risotto recipeCategory category:rice_recipes cookbook:microwave_risotto recipeIngredient "1/2 cup minced yellow onion" cookbook:microwave_risotto recipeIngredient "1/2 teaspoon salt" cookbook:microwave_risotto recipeIngredient "1 cup uncooked medium grain rice" cookbook:microwave_risotto recipeIngredient "2 tablespoons butter" cookbook:microwave_risotto recipeIngredient "2 tablespoons olive oil" cookbook:microwave_risotto recipeIngredient "3 cups simmering hot chicken broth" cookbook:microwave_risotto recipeIngredient "dash ground white or black pepper" cookbook:microwave_risotto recipeInstructions ["In a saucepan, bring chicken broth, salt and pepper to a low simmer, keep warm until needed.","In 8" x 8" x 2" an oven proof dish (or 10" quiche dish), heat oil and butter in microwave for 2-minutes.","Add minced onion to the oven proof dish, stir to coat with oil, cook in microwave for 4-minutes.","Add uncooked rice to the oven proof dish, stir to coat with oil, cook in microwave for another 4-minutes.","Pour simmering chicken broth into the oven proof dish and stir well. Microwave 9-minutes.","Stir rice and chicken broth well and microwave another 9-minutes.","If a creamier risotto is desired, add 1\/4-cup warm water, stir well and microwave for another 2-minutes."] cookbook:microwave_risotto recipeNotes "#For a 750-watt microwave, use 100% power settings for each time interval. For 1000 or 1500-watt microwaves, use 70% power settings for each time interval. #As a variation, use 2 1\/2-cups chicken broth and 1\/2-cup white wine. #Freshly grated Parmesan cheese may also be added after cooking. " cookbook:microwave_risotto type cookbook:recipes cookbook:microwave_risotto url https://en.wikibooks.org/wiki/Cookbook:Microwave_Risotto cookbook:microwave_salmon_in_a_parchment_envelope name "Microwave Salmon in a Parchment Envelope" cookbook:microwave_salmon_in_a_parchment_envelope name "Microwave Salmon with Vegetables" cookbook:microwave_salmon_in_a_parchment_envelope recipeCategory category:salmon_recipes cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "1/3 cup fresh dill" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "1/3 cup fresh oregano" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "1/3 cup fresh parsley" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "1/3 cup fresh thyme" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "1 (8 ounce) salmon filet" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "1 tbs unsalted butter, cubed" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "1 tsp paprika" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "2 sprigs fresh rosemary" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "4 lemon slices" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "Salt and freshly ground black pepper" cookbook:microwave_salmon_in_a_parchment_envelope recipeIngredient "White wine" cookbook:microwave_salmon_in_a_parchment_envelope recipeInstructions ["Take a 15 by 36-inch piece of parchment paper and fold in 1\/2 like a book. Draw a large 1\/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.","Place fresh herbs in the bottom of 1\/2 of the heart. Place 2 lemon slices on top of the herbs and top with the salmon. Sprinkle both sides with salt, paprika, and freshly ground black pepper.","Drizzle salmon with white wine and top evenly with butter cubes. Top with remaining lemon slices.","Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.","Place on a microwave-safe plate and microwave on high 4 minutes, or until internal temperature reaches 131 degrees. Open parchment and serve warm."] cookbook:microwave_salmon_in_a_parchment_envelope type cookbook:recipes cookbook:microwave_salmon_in_a_parchment_envelope url https://en.wikibooks.org/wiki/Cookbook:Microwave_Salmon_in_a_Parchment_Envelope cookbook:microwave_salmon_in_a_parchment_envelope url https://en.wikibooks.org/wiki/Cookbook:Microwave_Salmon_with_Vegetables cookbook:microwave url https://en.wikibooks.org/wiki/Cookbook:Microwave cookbook:microwaving label "microwave cooking" cookbook:microwaving label "microwaved" cookbook:microwaving label "microwaving" cookbook:microwaving name "Microwaving" cookbook:microwaving type cookbook:cooking_techniques cookbook:microwaving url https://en.wikibooks.org/wiki/Cookbook:Microwaving cookbook:mid-atlantic_cuisine label "mid-atlantic u.s. cuisine" cookbook:middle_eastern_cuisines label "arabian" cookbook:middle_eastern_cuisines label "middle east" cookbook:middle_eastern_cuisines label "middle-east" cookbook:middle_eastern_cuisines label "middle eastern" cookbook:middle_eastern_cuisines label "middle-eastern" cookbook:middle_eastern_cuisines label "middle eastern cookery" cookbook:middle_eastern_cuisines label "middle eastern cuisine" cookbook:middle_eastern_cuisines label "middle eastern cuisines" cookbook:middle_eastern_cuisines label "the middle east" cookbook:middle_eastern_cuisines name "Middle Eastern cuisines" cookbook:middle_eastern_cuisines type cookbook:cuisines cookbook:middle_eastern_cuisines type cookbook:cuisines_by_region cookbook:middle_eastern_cuisines url https://en.wikibooks.org/wiki/Cookbook:Middle_Eastern_cuisines cookbook:middle_eastern_lamb_kabobs name "Middle Eastern Lamb Kabobs" cookbook:middle_eastern_lamb_kabobs recipeCategory category:cumin_recipes cookbook:middle_eastern_lamb_kabobs recipeCategory category:grilled_recipes cookbook:middle_eastern_lamb_kabobs recipeCategory category:lamb_recipes cookbook:middle_eastern_lamb_kabobs recipeCategory category:main_course_recipes cookbook:middle_eastern_lamb_kabobs recipeCategory category:marinade_recipes cookbook:middle_eastern_lamb_kabobs recipeIngredient "1/2 tsp freshly ground cumin" cookbook:middle_eastern_lamb_kabobs recipeIngredient "1/4 cup olive oil" cookbook:middle_eastern_lamb_kabobs recipeIngredient "1/4 cup red wine vinegar" cookbook:middle_eastern_lamb_kabobs recipeIngredient "1 pound (450 g) leg of lamb (shank end), cut into 1 1/2 inch cubes" cookbook:middle_eastern_lamb_kabobs recipeIngredient "1 tbs cayenne pepper" cookbook:middle_eastern_lamb_kabobs recipeIngredient "1 Tbs smoked paprika" cookbook:middle_eastern_lamb_kabobs recipeIngredient "1 tsp freshly ground black pepper" cookbook:middle_eastern_lamb_kabobs recipeIngredient "1 tsp salt" cookbook:middle_eastern_lamb_kabobs recipeIngredient "4 cloves garlic, smashed and minced" cookbook:middle_eastern_lamb_kabobs recipeIngredient "Soaked bamboo skewers" cookbook:middle_eastern_lamb_kabobs recipeInstructions ["Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight.","The next day, drain lamb; discard marinade. Thread 4 cubes onto 1 skewer. Repeat until all lamb has been skewered.","Fire up a '''charcoal''' grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare. Serve warm with couscous."] cookbook:middle_eastern_lamb_kabobs type cookbook:recipes cookbook:middle_eastern_lamb_kabobs url https://en.wikibooks.org/wiki/Cookbook:Middle_Eastern_Lamb_Kabobs cookbook:middle_eastern_meatballs difficulty 3 cookbook:middle_eastern_meatballs name "Middle Eastern Meatballs" cookbook:middle_eastern_meatballs recipeCategory category:broiled_recipes cookbook:middle_eastern_meatballs recipeCategory category:ground_beef_recipes cookbook:middle_eastern_meatballs recipeCategory category:main_course_recipes cookbook:middle_eastern_meatballs recipeCategory category:meat_recipes cookbook:middle_eastern_meatballs recipeCategory category:medium_difficulty_recipes cookbook:middle_eastern_meatballs recipeCategory category:middle_eastern_recipes cookbook:middle_eastern_meatballs recipeCategory category:rice_recipes cookbook:middle_eastern_meatballs recipeCategory category:sauce_recipes cookbook:middle_eastern_meatballs recipeCategory category:yogurt_recipes cookbook:middle_eastern_meatballs recipeCookingTechnique cookbook:broiling cookbook:middle_eastern_meatballs recipeCookingTechnique cookbook:chopping cookbook:middle_eastern_meatballs recipeCuisine cookbook:middle_eastern_cuisines cookbook:middle_eastern_meatballs recipeEquipment cookbook:tongs cookbook:middle_eastern_meatballs recipeEquipment cookbook:whisk cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:beef cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:cilantro cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:cinnamon cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:cumin cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:garlic cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:mint cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:onion cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:parsley cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:pepper cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:rice cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:salt cookbook:middle_eastern_meatballs recipeFoodstuff cookbook:yogurt cookbook:middle_eastern_meatballs recipeIngredient "½ cup cooked brown rice" cookbook:middle_eastern_meatballs recipeIngredient "¼ cup packed cilantro, chopped coriander" cookbook:middle_eastern_meatballs recipeIngredient "¼ cup packed flat-leaf parsley, chopped" cookbook:middle_eastern_meatballs recipeIngredient "¾ pound 93% lean ground beef" cookbook:middle_eastern_meatballs recipeIngredient "⅛ teaspoon ground black pepper" cookbook:middle_eastern_meatballs recipeIngredient "½ teaspoon ground cinnamon" cookbook:middle_eastern_meatballs recipeIngredient "¼ teaspoon ground cumin" cookbook:middle_eastern_meatballs recipeIngredient "⅛ teaspoon red pepper flakes" cookbook:middle_eastern_meatballs recipeIngredient "½ teaspoon salt" cookbook:middle_eastern_meatballs recipeIngredient "1 cup low-fat plain yogurt" cookbook:middle_eastern_meatballs recipeIngredient "1 teaspoon crushed dried mint" cookbook:middle_eastern_meatballs recipeIngredient "1 to 2 teaspoons finely chopped garlic" cookbook:middle_eastern_meatballs recipeIngredient "⅓ cup finely chopped onion" cookbook:middle_eastern_meatballs recipeIngredient "salt to taste" cookbook:middle_eastern_meatballs recipeInstructions ["In a small bowl, whisk together the yogurt, garlic, and mint.","Season to taste with salt.","Set the broiler rack 5 inches from the heat.","Preheat the broiler.","In a mixing bowl, combine the meat, rice, onion, cilantro, parsley, cinnamon, cumin, red and black peppers, plus \u00bd teaspoon salt, stirring mixture with a fork until it is well blended","With your hands, for the mixture into 1\u00bd inch meatballs.","As you make them, place the meatballs on a baking sheet that fits under the broiler.","Broil the meatballs until they are well browned on top, 4 to 5 minutes.","Using tongs, turn and cook until the meatballs are browned outside and no longer pink in the center, 3 to 4 minutes.","Transfer them to a serving plate and serve warm, passing the yogurt sauce in a bowl."] cookbook:middle_eastern_meatballs recipeYield 6 cookbook:middle_eastern_meatballs totalTime "1 hour" cookbook:middle_eastern_meatballs type cookbook:recipes cookbook:middle_eastern_meatballs url https://en.wikibooks.org/wiki/Cookbook:Middle_Eastern_Meatballs cookbook:midnight_snack label "midnight snacks" cookbook:midnight_snack name "Midnight Snack" cookbook:midnight_snack recipeCategory category:meals cookbook:midnight_snack type cookbook:meals cookbook:midnight_snack type cookbook:recipes cookbook:midnight_snack url https://en.wikibooks.org/wiki/Cookbook:Midnight_Snack cookbook:midwestern_chicken_wings label "chicken wings, midwestern style" cookbook:midwestern_chicken_wings label "midwestern chicken wings" cookbook:midwestern_chicken_wings name "Midwestern Chicken Wings" cookbook:midwestern_chicken_wings recipeCategory category:barbecue_recipes cookbook:midwestern_chicken_wings recipeCategory category:chicken_wing_recipes cookbook:midwestern_chicken_wings recipeCategory category:gluten-free_recipes cookbook:midwestern_chicken_wings recipeCategory category:jam_and_jelly_recipes cookbook:midwestern_chicken_wings recipeCategory category:main_course_recipes cookbook:midwestern_chicken_wings recipeCategory category:midwestern_u.s._recipes cookbook:midwestern_chicken_wings recipeCookingTechnique cookbook:marinating cookbook:midwestern_chicken_wings recipeCookingTechnique cookbook:mincing cookbook:midwestern_chicken_wings recipeCuisine cookbook:midwestern_cuisine cookbook:midwestern_chicken_wings recipeFoodstuff cookbook:apricot cookbook:midwestern_chicken_wings recipeFoodstuff cookbook:chicken cookbook:midwestern_chicken_wings recipeFoodstuff cookbook:garlic cookbook:midwestern_chicken_wings recipeFoodstuff cookbook:ginger cookbook:midwestern_chicken_wings recipeFoodstuff cookbook:soy_sauce cookbook:midwestern_chicken_wings recipeIngredient "12 ounces of apricot preserves (not preserved apricots, not apricot jelly)" cookbook:midwestern_chicken_wings recipeIngredient "1 cup of soy sauce" cookbook:midwestern_chicken_wings recipeIngredient "1 Tablespoon of fresh ginger" cookbook:midwestern_chicken_wings recipeIngredient "2 cloves of garlic" cookbook:midwestern_chicken_wings recipeIngredient "4 to 5 pounds of chicken wings" cookbook:midwestern_chicken_wings recipeInstructions ["Mince garlic and ginger.","Place all ingredients except chicken into a bowl and mix.","Marinate the chicken with the marinade. A plastic bag sealed tight without much air or free space is believed to provide the best marinating.","Refrigerate at least 3 hours, but as with many marinating recipes, the longer the better.","Clean then preheat grill at medium.","Place wings on grill.","Turn once, or four times, during next 20 minutes."] cookbook:midwestern_chicken_wings recipeNotes "*Cut the chicken wings into two pieces at the elbow joint (recommended). *For the health conscious, remove the chicken skin. *Heat marinade on grill along with chicken wings, add a little to the wings when done (See Warnings below). *1 teaspoon of ginger powder can be substituted for the fresh ginger. *Feel free to apply the marinade recipe to other chicken cuts, such as breasts. A shish-kabob variation of this recipe is also excellent. *Ensure a clean kitchen environment (hands, surfaces, etc) since this recipe requires marinating. *As with all fish and poultry, clean then rinse the chicken. *Never reuse a marinade without first heating it to a boil. " cookbook:midwestern_chicken_wings type cookbook:recipes cookbook:midwestern_chicken_wings url https://en.wikibooks.org/wiki/Cookbook:Midwestern_Chicken_Wings cookbook:midwestern_cuisine label "midwestern cuisine" cookbook:midwestern_cuisine label "midwestern u.s cuisine" cookbook:midwestern_cuisine label "midwestern u.s. cuisine" cookbook:midwestern_cuisine name "Midwestern cuisine" cookbook:midwestern_cuisine name "Midwestern Cuisine" cookbook:midwestern_cuisine type cookbook:cuisines cookbook:midwestern_cuisine url https://en.wikibooks.org/wiki/Cookbook:Midwestern_cuisine cookbook:midwestern_cuisine url https://en.wikibooks.org/wiki/Cookbook:Midwestern_Cuisine cookbook:midwestern_u.s._cooking label "midwestern u.s. cooking" cookbook:midwestern_u.s._cooking name "Midwestern U.S. cooking" cookbook:midwestern_u.s._cooking recipeCategory category:assemblages cookbook:midwestern_u.s._cooking type cookbook:assemblages cookbook:midwestern_u.s._cooking type cookbook:cuisines cookbook:midwestern_u.s._cooking url https://en.wikibooks.org/wiki/Cookbook:Midwestern_U.S._cooking cookbook:mike's_bean_and_rice_bake label "mike's bean and rice bake" cookbook:mike's_bean_and_rice_bake name "Mike's Bean and Rice Bake" cookbook:mike's_bean_and_rice_bake recipeCategory category:bean_recipes cookbook:mike\'s_bean_and_rice_bake recipeCategory category:bean_recipes cookbook:mike's_bean_and_rice_bake recipeCategory category:curry_recipes cookbook:mike\'s_bean_and_rice_bake recipeCategory category:curry_recipes cookbook:mike's_bean_and_rice_bake recipeCategory category:rice_recipes cookbook:mike\'s_bean_and_rice_bake recipeCategory category:rice_recipes cookbook:mike's_bean_and_rice_bake recipeCategory category:vegan_recipes cookbook:mike\'s_bean_and_rice_bake recipeCategory category:vegan_recipes cookbook:mike's_bean_and_rice_bake recipeCuisine cookbook:vegan_cuisine cookbook:mike\'s_bean_and_rice_bake recipeCuisine cookbook:vegan_cuisine cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:bell_pepper cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:black_bean cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:carrot cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:chickpea cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:chili_powder cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:cumin cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:curry_powder cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:garlic cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:olive_oil cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:onion cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:oregano cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:paprika cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:tomato cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:wine cookbook:mike's_bean_and_rice_bake recipeFoodstuff cookbook:zucchini cookbook:mike's_bean_and_rice_bake recipeIngredient "1/3 cup of olive oil" cookbook:mike's_bean_and_rice_bake recipeIngredient "1 cup basmati rice" cookbook:mike's_bean_and_rice_bake recipeIngredient "1 tablespoon curry powder" cookbook:mike's_bean_and_rice_bake recipeIngredient "2 Onions cut into chunks" cookbook:mike's_bean_and_rice_bake recipeIngredient "3 tomatoes, cut into large chunks" cookbook:mike's_bean_and_rice_bake recipeIngredient "5-10 cloves garlic" cookbook:mike's_bean_and_rice_bake recipeIngredient "750 ml red wine -- the cheapest you can stand to drink -- I use Charles Shaw merlot, although any of the equivalently priced box-wines will work, so long as you get the red." cookbook:mike's_bean_and_rice_bake recipeIngredient "Misc spices, good ones include paprika, cumin, ground chili or chili powder, ground oregano , etc" cookbook:mike's_bean_and_rice_bake recipeIngredient "One can Canned chickpeas or black beans" cookbook:mike's_bean_and_rice_bake recipeIngredient "Other vegetables, zucchini, bell pepper, etc, cut into chunks" cookbook:mike's_bean_and_rice_bake recipeIngredient "several carrots, cut into large chunks" cookbook:mike's_bean_and_rice_bake recipeInstructions ["Put one tablespoon of olive oil in saucepan, heat.","Stir in curry powder","Stir in rice, fry rice briefly (5 minutes or so -- although the dish works if the rice is raw too) while stirring","Pre-heat oven to 250","Turn off heat, put vegetables, spices, and garlic, followed by rice with curry oil, followed with the can of beans and half the bottle of wine in a casserole dish","add rest of olive oil to casserole dish, fill with either water or remainder of wine until all vegetables, beans and rice are submerged in fluid","Place casserole dish (covered) in oven, drink any remaining wine","Wait for a couple hours, periodically checking to see if rice is soft.","Once rice is soft its ready to eat.","If you turn the oven hotter it'll cook faster. The whole point of the low heat is you can start this Saturday afternoon, forget about it for most of the day, and then have dinner ready.","Also works over a campfire."] cookbook:mike's_bean_and_rice_bake type cookbook:recipes cookbook:mike\'s_bean_and_rice_bake type cookbook:recipes cookbook:mike's_bean_and_rice_bake url https://en.wikibooks.org/wiki/Cookbook:Mike's_Bean_and_Rice_Bake cookbook:mike's_buttery_noodles label "mike's buttery noodles" cookbook:mike's_buttery_noodles name "Mike's Buttery Noodles" cookbook:mike's_buttery_noodles recipeCategory category:pasta_recipes cookbook:mike's_buttery_noodles recipeCategory category:recipes_with_metric_units cookbook:mike's_buttery_noodles recipeCategory category:vegetarian_recipes cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:basil cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:bouillon_cube cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:butter cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:cheese cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:garlic cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:oregano cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:parmesan_cheese cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:textured_vegetable_protein cookbook:mike's_buttery_noodles recipeFoodstuff cookbook:tomato cookbook:mike's_buttery_noodles recipeIngredient "1-2 pat(s) butter" cookbook:mike's_buttery_noodles recipeIngredient "1 vegetarian bouillon cube" cookbook:mike's_buttery_noodles recipeIngredient "Dry linguine or Spaghetti, enough for 2 people" cookbook:mike's_buttery_noodles recipeIngredient "goat cheese (2 pats of butter worth) (Parmesan is an acceptable substitute)" cookbook:mike's_buttery_noodles recipeIngredient "(optional) 1 whole tomato, diced" cookbook:mike's_buttery_noodles recipeIngredient "(optional) 3-5 cloves garlic" cookbook:mike's_buttery_noodles recipeIngredient "(optional) basil, oregano, etc." cookbook:mike's_buttery_noodles recipeIngredient "(optional) Textured vegetable protein" cookbook:mike's_buttery_noodles recipeInstructions ["Fill pot with enough water for 2 servings of linguine.","Put pot on high on stove, and add vegetarian bouillon cube.","As soon as the water boils, add linguine and if desired textured vegetable protein.","When the linguine is done, pour out most of the water, so that there is approximately an inch left.","Add butter, cheese, chopped tomato, and the spices.","Crush in garlic cloves and add to pot","Stir frequently until it is of desired thickness."] cookbook:mike's_buttery_noodles type cookbook:recipes cookbook:mike\'s_buttery_noodles type cookbook:recipes cookbook:mike's_buttery_noodles url https://en.wikibooks.org/wiki/Cookbook:Mike's_Buttery_Noodles cookbook:mike's_saffron_rice_and_beans label "mike's saffron rice and beans" cookbook:mike's_saffron_rice_and_beans label "saffron rice and beans" cookbook:mike's_saffron_rice_and_beans name "Mike's Saffron Rice and Beans" cookbook:mike's_saffron_rice_and_beans recipeCategory category:bean_recipes cookbook:mike\'s_saffron_rice_and_beans recipeCategory category:bean_recipes cookbook:mike's_saffron_rice_and_beans recipeCategory category:rice_recipes cookbook:mike\'s_saffron_rice_and_beans recipeCategory category:rice_recipes cookbook:mike's_saffron_rice_and_beans recipeCategory category:vegan_recipes cookbook:mike\'s_saffron_rice_and_beans recipeCategory category:vegan_recipes cookbook:mike's_saffron_rice_and_beans recipeCuisine cookbook:vegan_cuisine cookbook:mike\'s_saffron_rice_and_beans recipeCuisine cookbook:vegan_cuisine cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:bell_pepper cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:black_bean cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:caraway cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:chili_powder cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:cumin cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:curry_powder cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:garlic cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:olive_oil cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:onion cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:oregano cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:paprika cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:parmesan_cheese cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:pine_nut cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:potato cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:saffron cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:stock cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:tomato cookbook:mike's_saffron_rice_and_beans recipeFoodstuff cookbook:wine cookbook:mike's_saffron_rice_and_beans recipeIngredient "1/2 cup of olive oil" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1/2 cup red wine" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1-2 pinch(es) saffron" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1-2 tablespoon ground chili or chili powder" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1-3 tablespoon ground oregano" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1-3 tomatoes, cut into cubes or slices" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1 big Onion cut into chunks or sliced thin" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1 can black beans" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1 cube vegetarian bouillon" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1 cup basmati rice" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1 small potatoes Sliced extremely thin" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1 tablespoon caraway" cookbook:mike's_saffron_rice_and_beans recipeIngredient "1 tablespoon curry powder" cookbook:mike's_saffron_rice_and_beans recipeIngredient "2-3 Red bell peppers, sliced." cookbook:mike's_saffron_rice_and_beans recipeIngredient "2 tablespoon cumin" cookbook:mike's_saffron_rice_and_beans recipeIngredient "2 tablespoon paprika" cookbook:mike's_saffron_rice_and_beans recipeIngredient "2 tablespoon pine nuts" cookbook:mike's_saffron_rice_and_beans recipeIngredient "5-10 cloves garlic" cookbook:mike's_saffron_rice_and_beans recipeInstructions ["Put the olive oil in very large saucepan, heat","When oil is hot, add curry powder, potatoes, onions, red peppers, tomatoes","Stir and fry until potatoes are nearly done","Reduce heat, add crushed garlic, pine nuts, caraway, dried oregano, chili powder, stir","In a separate pot (with a lid) heat 1 3\/4 cup water to boil","While waiting for water to boil, make a rice spice mix from 1 tablespoon paprika, pinch of saffron, 1 tablespoon cumin, 1 tablespoon oregano","Mix rice spice mix with 1 cup basmati rice","When water has begun to boil, reduce heat, add rice and rice spice mix. Cover. It will simmer for 20 minutes in total","Add wine to saucepan, stir, turn heat off","Let rice simmer for 10 minutes covered, keep rice covered","Turn saucepan heat onto low, simmer, stirring occasionally","Add bouillion cube to saucepan, mix","Let rice simmer for another 10 minutes. Stir contents of saucepan during these 10 minutes","Turn heat off on rice","When saucepan appears to be frying again, add rice to saucepan, stir","When liquid is absorbed by rice, open one can black beans, add to saucepan","Stir contents of saucepan until done","Turn off heat. Serve with cheese (Parmesan or Cotija work best)","Consume remainder of bottle of red wine while eating meal. Serves 2-4"] cookbook:mike's_saffron_rice_and_beans type cookbook:recipes cookbook:mike\'s_saffron_rice_and_beans type cookbook:recipes cookbook:mike's_saffron_rice_and_beans url https://en.wikibooks.org/wiki/Cookbook:Mike's_Saffron_Rice_and_Beans cookbook:milanesa label "milanesa" cookbook:milk_chocolate_pepper_vodka_tart difficulty 3 cookbook:milk_chocolate_pepper_vodka_tart name "Milk Chocolate Pepper Vodka Tart" cookbook:milk_chocolate_pepper_vodka_tart recipeCategory category:american_recipes cookbook:milk_chocolate_pepper_vodka_tart recipeCategory category:chocolate_recipes cookbook:milk_chocolate_pepper_vodka_tart recipeCategory category:dessert_recipes cookbook:milk_chocolate_pepper_vodka_tart recipeCategory category:egg_recipes cookbook:milk_chocolate_pepper_vodka_tart recipeCategory category:medium_difficulty_recipes cookbook:milk_chocolate_pepper_vodka_tart recipeCategory category:nutmeg_recipes cookbook:milk_chocolate_pepper_vodka_tart recipeCategory category:vegetarian_recipes cookbook:milk_chocolate_pepper_vodka_tart recipeCuisine cookbook:cuisine_of_the_united_states cookbook:milk_chocolate_pepper_vodka_tart recipeCuisine cookbook:louisiana_creole_cuisine cookbook:milk_chocolate_pepper_vodka_tart recipeCuisine cookbook:new_england_cuisine cookbook:milk_chocolate_pepper_vodka_tart recipeYield 12 cookbook:milk_chocolate_pepper_vodka_tart totalTime "1 hour preparation<br>then 4 hours in refrigerator" cookbook:milk_chocolate_pepper_vodka_tart type cookbook:recipes cookbook:milk_chocolate_pepper_vodka_tart url https://en.wikibooks.org/wiki/Cookbook:Milk_Chocolate_Pepper_Vodka_Tart cookbook:milk label "buttermilk" cookbook:milk label "condensed milk" cookbook:milk label "cow's milk" cookbook:milk label "full cream milk" cookbook:milk label "full-cream milk" cookbook:milk label "low-fat milk" cookbook:_milk label "milk" cookbook:milk label "milk" cookbook:milk label "powdered milk" cookbook:milk label "scalded milk" cookbook:milk label "skimmed milk" cookbook:milk label "skim milk" cookbook:milk label "sour milk" cookbook:milk label "sweetened condensed milk" cookbook:milk label "whole milk" cookbook:milk name "Milk" cookbook:milk recipeCategory category:dairy cookbook:milk recipeCategory category:featured_ingredient_candidate cookbook:milk recipeCategory category:rice_recipes cookbook:milkshake label "milkshake" cookbook:milkshake name "Milkshake" cookbook:milkshake recipeCategory category:beverage_recipes cookbook:milkshake recipeCategory category:dessert_recipes cookbook:milkshake recipeCategory category:ice_cream_recipes cookbook:milkshake recipeCategory category:milk_recipes cookbook:milkshake recipeCategory category:recipes_with_metric_units cookbook:milkshake recipeEquipment cookbook:mixer cookbook:milkshake recipeFoodstuff cookbook:chocolate cookbook:milkshake recipeFoodstuff cookbook:egg_white cookbook:milkshake recipeFoodstuff cookbook:half_and_half cookbook:milkshake recipeFoodstuff cookbook:milk cookbook:milkshake recipeFoodstuff cookbook:sugar cookbook:milkshake recipeFoodstuff cookbook:sweeteners cookbook:milkshake recipeFoodstuff cookbook:vanilla cookbook:milkshake recipeIngredient "1/4 cup (60ml) half & half" cookbook:milkshake recipeIngredient "1/8 teaspoon vanilla extract" cookbook:milkshake recipeIngredient "1 c. milk" cookbook:milkshake recipeIngredient "1 cup (240ml) whole milk" cookbook:milkshake recipeIngredient "1 cup chocolate milk" cookbook:milkshake recipeIngredient "1 large or 2 small bananas" cookbook:milkshake recipeIngredient "1 tablespoon inulin powder (10 grams)" cookbook:milkshake recipeIngredient "1 teaspoon locust bean gum powder (2 grams)" cookbook:milkshake recipeIngredient "200 ml skimmed milk (0.1 % fat)" cookbook:milkshake recipeIngredient "2 1/2 tablespoons (35g) sugar" cookbook:milkshake recipeIngredient "2 cups (480ml) vanilla ice cream" cookbook:milkshake recipeIngredient "2 c. vanilla ice cream" cookbook:milkshake recipeIngredient "2 medium sized chocolates" cookbook:milkshake recipeIngredient "2 tablespoons sweet whey powder (10 grams)" cookbook:milkshake recipeIngredient "3 cups vanilla ice cream" cookbook:milkshake recipeIngredient "3 heaping tablespoons chocolate powder" cookbook:milkshake recipeIngredient "about 6-8 Oreo cookies" cookbook:milkshake recipeIngredient "milk" cookbook:milkshake recipeIngredient "sugar" cookbook:milkshake recipeIngredient "vanilla ice cream" cookbook:milkshake recipeNotes "*One serving equals approximately 700 ml in volume and 104 kcal in energy. *The locust bean gum acts as the thickening agent. *The inulin gives the shake a smooth, "mouthful" texture. *Any sources of fat must be excluded for the foam to build up. Therefore, the milk must be very low fat. *''Whey drink powders'' are readily available on the market. They contain around 95 % sweet whey powder with flavor and sweeteners added. They can be used to substitute the pure sweet whey powder. *The sweet whey powder (along with the milk) acts as the component producing the foam. Instead of the sweet whey powder you can use a fresh egg white from a medium sized egg. " cookbook:milkshake type cookbook:recipes cookbook:milkshake url https://en.wikibooks.org/wiki/Cookbook:Milkshake cookbook:milk_toast difficulty 1 cookbook:milk_toast label "milk toast" cookbook:milk_toast name "Milk toast" cookbook:milk_toast name "Milk Toast" cookbook:milk_toast recipeCategory category:bread_recipes cookbook:milk_toast recipeCategory category:breakfast_recipes cookbook:milk_toast recipeCategory category:dairy_recipes cookbook:milk_toast recipeCategory category:recipes_with_metric_units cookbook:milk_toast recipeCategory category:vegetarian_recipes cookbook:milk_toast recipeCategory category:very_easy_recipes cookbook:milk_toast recipeCookingTechnique cookbook:scald cookbook:milk_toast recipeFoodstuff cookbook:butter cookbook:milk_toast recipeFoodstuff cookbook:cream cookbook:milk_toast recipeFoodstuff cookbook:flour cookbook:milk_toast recipeFoodstuff cookbook:milk cookbook:milk_toast recipeFoodstuff cookbook:pepper cookbook:milk_toast recipeFoodstuff cookbook:salt cookbook:milk_toast recipeIngredient "½ teaspoon salt" cookbook:milk_toast recipeIngredient "1 pint (570ml) milk, part cream if the person is not forbidden that" cookbook:milk_toast recipeIngredient "1 pint (570ml) scalded milk" cookbook:milk_toast recipeIngredient "2 ½ tablespoons bread flour" cookbook:milk_toast recipeIngredient "2 tablespoons butter" cookbook:milk_toast recipeIngredient "4 slices good bread" cookbook:milk_toast recipeIngredient "4 tablespoons cold water" cookbook:milk_toast recipeIngredient "6 slices dry toast" cookbook:milk_toast recipeIngredient "salt, pepper, if not a child or very ill" cookbook:milk_toast recipeIngredient "sweet butter, if butter is allowed" cookbook:milk_toast recipeYield 1 person cookbook:milk_toast totalTime "10 minutes" cookbook:milk_toast type cookbook:recipes cookbook:milk_toast url https://en.wikibooks.org/wiki/Cookbook:Milk_toast cookbook:milk_toast url https://en.wikibooks.org/wiki/Cookbook:Milk_Toast cookbook:milk type cookbook:featured_ingredient_candidate cookbook:milk type cookbook:ingredients cookbook:milk url https://en.wikibooks.org/wiki/Cookbook:Milk cookbook:mille-feuille difficulty 3 cookbook:mille-feuille label "mille crêpe" cookbook:mille-feuille label "mille-feuille" cookbook:mille-feuille name "Mille Crêpe" cookbook:mille-feuille name "Mille-feuille" cookbook:mille-feuille recipeCategory category:cake_recipes cookbook:mille-feuille recipeCategory category:dessert_recipes cookbook:mille-feuille recipeCategory category:french_recipes cookbook:mille-feuille recipeCategory category:frosting_and_icing_recipes cookbook:mille-feuille recipeCategory category:lemon_recipes cookbook:mille-feuille recipeCategory category:medium_difficulty_recipes cookbook:mille-feuille recipeCategory category:pastry_recipes cookbook:mille-feuille recipeCategory category:recipes_with_images cookbook:mille-feuille recipeCuisine cookbook:cuisine_of_france cookbook:mille-feuille recipeYield 10 cookbook:mille-feuille totalTime "10-20 minutes" cookbook:mille-feuille type cookbook:recipes cookbook:mille-feuille url https://en.wikibooks.org/wiki/Cookbook:Mille_Crêpe cookbook:mille-feuille url https://en.wikibooks.org/wiki/Cookbook:Mille-feuille cookbook:millet_flour_dumplings_(mudde) label "mudde" cookbook:millet_flour_dumplings_(mudde) name "Millet Flour Dumplings (Mudde)" cookbook:millet_flour_dumplings_(mudde) name "Mudde" cookbook:millet_flour_dumplings_(mudde) recipeCategory category:indian_recipes cookbook:millet_flour_dumplings_(mudde) recipeCategory category:ragi_flour_recipes cookbook:millet_flour_dumplings_(mudde) recipeCategory category:vegetarian_recipes cookbook:millet_flour_dumplings_(mudde) recipeCuisine cookbook:cuisine_of_india cookbook:millet_flour_dumplings_(mudde) recipeFoodstuff cookbook:ghee cookbook:millet_flour_dumplings_(mudde) recipeIngredient "2 1/2 cups ragi (finger millet) flour" cookbook:millet_flour_dumplings_(mudde) recipeIngredient "5 cups water" cookbook:millet_flour_dumplings_(mudde) recipeIngredient "Ghee" cookbook:millet_flour_dumplings_(mudde) recipeInstructions ["Boil the water and add a little of the flour to make a paste, then add the rest of the flour.","Stir once with the handle of a wooden spoon and leave it in the pot.","Keep on a low fire for about 10 minutes until it smells cooked.","Stir until the mixture turns dark reddish-brown. Once it begins to leave the sides of the pot, remove the pot from the fire and stir vigorously for 5-10 minutes--it's hard work, but the longer you keep at it, the lighter it will be.","Pull the dough out and form into balls of about fist size."] cookbook:millet_flour_dumplings_(mudde) type cookbook:recipes cookbook:millet_flour_dumplings_(mudde) url https://en.wikibooks.org/wiki/Cookbook:Millet_Flour_Dumplings_(Mudde) cookbook:millet_flour_dumplings_(mudde) url https://en.wikibooks.org/wiki/Cookbook:Mudde cookbook:millet_flour label "millet flour" cookbook:millet label "millet" cookbook:millet name "Millet" cookbook:millet type cookbook:cereals cookbook:millet type cookbook:ingredients cookbook:millet url https://en.wikibooks.org/wiki/Cookbook:Millet cookbook:milligram name "Milligram" cookbook:milligram name "Μilligram" cookbook:milligram type cookbook:cookbook/units_of_measurement cookbook:milligram url https://en.wikibooks.org/wiki/Cookbook:Milligram cookbook:milligram url https://en.wikibooks.org/wiki/Cookbook:Μilligram cookbook:milliliter label "cm³" cookbook:milliliter label "mililiters" cookbook:milliliter label "millilitres" cookbook:milliliter label "ml" cookbook:milliliter name "Milliliter" cookbook:milliliter name "ML" cookbook:milliliter type cookbook:cookbook/units_of_measurement cookbook:milliliter url https://en.wikibooks.org/wiki/Cookbook:Milliliter cookbook:milliliter url https://en.wikibooks.org/wiki/Cookbook:ML cookbook:mincemeat name "Mincemeat" cookbook:mincemeat recipeCategory category:apple_recipes cookbook:mincemeat recipeCategory category:beef_recipes cookbook:mincemeat recipeCategory category:boiled_recipes cookbook:mincemeat recipeCategory category:dessert_recipes cookbook:mincemeat recipeCategory category:family_heritage_recipes cookbook:mincemeat recipeCategory category:raisin_recipes cookbook:mincemeat recipeCategory category:refrigerated_recipes cookbook:mincemeat recipeInstructions ["Core apples; remove the seeds, but don\u2019t peel. The suet can be removed before cooking and the fat skimmed off that renders from the meat as it cooks if desired.","Cube meat and cover with salted water (salt optional). Simmer until tender - may take up to an hour.","Remove meat and cook the stock down to the amount needed, or thicken slightly with cornstarch.","Put meat through food mill (medium or coarse blade) or equivalent fineness in a food processor. For texture, I definitely prefer the grinder over the processor.","Cut lemon, remove seeds, and pur\u00e9e in a blender, rind and all, with some of the liquid ingredients, or process as finely as possible in a food processor.","Grind the apples, (or process using a coarse blade\u2014but not too fine).","Mix into a large, heavy bottom, stew pot adding alternately apples, meat, raisins.","Add the sugar, spices, the liquids and the lemon pur\u00e9e to the meat and apples using hot meat stock to rinse the last of the sorghum into the mixture. Stir thoroughly.","Cook slowly uncovered, stirring often to prevent burning until the mixture is pasteurized and enough of the liquids have evaporated to produce the texture and thickness you want in the finished pie.","Let cool.","Stir in the ground pepper.","Refrigerate, allowing the spices to mellow for several weeks ...or until you can\u2019t hold out any longer.","Use as a hot topping for rich, vanilla ice cream;","Fancy, lettuce & cottage cheese salad with mincemeat topping","Or simply as cold topping for plain cottage cheese or yogurt (at Sunday brunch, perhaps)?","Classy peanut-butter\/mincemeat sandwiches","Oatmeal cookies made with mincemeat and raisins","A spicy mincemeat chutney! Simple and quick: Just saut\u00e9 1\/2 tsp. red pepper in a Tbsp. of butter for five minutes. Stir into a cup of mincemeat and there's your sweet and hot chutney.","Tart filling","On toast","Our own secret sin is cold pie with a glass of even colder milk... for breakfast, of course!"] cookbook:mincemeat_tart label "mincemeat tart" cookbook:mincemeat_tart name "Mincemeat Tart" cookbook:mincemeat_tart recipeCategory category:dessert_recipes cookbook:mincemeat_tart recipeCategory category:english_recipes cookbook:mincemeat_tart recipeCategory category:recipes_with_metric_units cookbook:mincemeat_tart recipeCategory category:tart_recipes cookbook:mincemeat_tart recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:mincemeat_tart recipeFoodstuff cookbook:apple cookbook:mincemeat_tart recipeFoodstuff cookbook:brandy cookbook:mincemeat_tart recipeFoodstuff cookbook:cinnamon cookbook:mincemeat_tart recipeFoodstuff cookbook:currant cookbook:mincemeat_tart recipeFoodstuff cookbook:lemon cookbook:mincemeat_tart recipeFoodstuff cookbook:nutmeg cookbook:mincemeat_tart recipeFoodstuff cookbook:orange cookbook:mincemeat_tart recipeFoodstuff cookbook:raisin cookbook:mincemeat_tart recipeFoodstuff cookbook:rum cookbook:mincemeat_tart recipeFoodstuff cookbook:salt cookbook:mincemeat_tart recipeFoodstuff cookbook:suet cookbook:mincemeat_tart recipeFoodstuff cookbook:sugar cookbook:mincemeat_tart recipeIngredient "½ cup (120 mL) brandy or rum" cookbook:mincemeat_tart recipeIngredient "½ lb (250 g) candied citron" cookbook:mincemeat_tart recipeIngredient "½ lb (250 g) candied orange peel" cookbook:mincemeat_tart recipeIngredient "½ lb (250 g) finely ground beef suet. Suet is pure beef fat and can be obtained from the butcher at the market. (They will grind it on request.) Vegetarians can substitute a solid vegetable fat such as Pura Vegetable Suet." cookbook:mincemeat_tart recipeIngredient "½ tsp (3 mL) cinnamon" cookbook:mincemeat_tart recipeIngredient "½ tsp (3 mL) nutmeg" cookbook:mincemeat_tart recipeIngredient "12 oz (375 g) sugar" cookbook:mincemeat_tart recipeIngredient "1 lb (500 g) currants" cookbook:mincemeat_tart recipeIngredient "1 lb (500 g) seeded raisins" cookbook:mincemeat_tart recipeIngredient "1 Tbsp (15 mL) salt" cookbook:mincemeat_tart recipeIngredient "2 lbs (1 kg) green apples, peeled" cookbook:mincemeat_tart recipeIngredient "Rind of 2 lemons" cookbook:mincemeat_tart type cookbook:recipes cookbook:mincemeat_tart url https://en.wikibooks.org/wiki/Cookbook:Mincemeat_Tart cookbook:mincemeat type cookbook:recipes cookbook:mincemeat url https://en.wikibooks.org/wiki/Cookbook:Mincemeat cookbook:mince_pie label "mince pie" cookbook:mince_pie name "Mince pie" cookbook:mince_pie name "Mince Pie" cookbook:mince_pie recipeCategory category:baking_recipes cookbook:mince_pie recipeCategory category:beef_recipes cookbook:mince_pie recipeCategory category:christmas_recipes cookbook:mince_pie recipeCategory category:dessert_recipes cookbook:mince_pie recipeCategory category:fruit_recipes cookbook:mince_pie recipeCategory category:pie_recipes cookbook:mince_pie recipeCategory category:recipes_with_metric_units cookbook:mince_pie recipeFoodstuff cookbook:apple cookbook:mince_pie recipeFoodstuff cookbook:beef cookbook:mince_pie recipeFoodstuff cookbook:butter cookbook:mince_pie recipeFoodstuff cookbook:cider cookbook:mince_pie recipeFoodstuff cookbook:lard cookbook:mince_pie recipeFoodstuff cookbook:nutmeg cookbook:mince_pie recipeFoodstuff cookbook:sugar cookbook:mince_pie recipeFoodstuff cookbook:wine cookbook:mince_pie recipeIngredient "100 g butter" cookbook:mince_pie recipeIngredient "1815 g lean diced beef" cookbook:mince_pie recipeIngredient "1815 g sliced, cored apples" cookbook:mince_pie recipeIngredient "1 kg fruit mix" cookbook:mince_pie recipeIngredient "1 kg lean pork mince" cookbook:mince_pie recipeIngredient "250 ml cider" cookbook:mince_pie recipeIngredient "300 ml wine" cookbook:mince_pie recipeIngredient "350 ml wine" cookbook:mince_pie recipeIngredient "400 g sugar" cookbook:mince_pie recipeIngredient "454 g butter, lard, or vegetable shortening. Diced." cookbook:mince_pie recipeIngredient "800 g sliced, cored apples (12 large apples)" cookbook:mince_pie recipeIngredient "907 g fruit mix" cookbook:mince_pie recipeIngredient "907 g sugar" cookbook:mince_pie recipeIngredient "A quarter of a teaspoon of Mace" cookbook:mince_pie recipeIngredient "A quarter of a teaspoon of Nutmeg" cookbook:mince_pie recipeIngredient "Five packets of short pastry." cookbook:mince_pie recipeIngredient "Fruit mince, either homemade or shop bought" cookbook:mince_pie recipeIngredient "One cinnamon quill" cookbook:mince_pie recipeIngredient "One vanilla pod" cookbook:mince_pie recipeIngredient "Shortcrust pastry, either homemade or shop bought" cookbook:mince_pie recipeIngredient "Three greased muffin tins" cookbook:mince_pie recipeIngredient "Two packets of short pastry" cookbook:mince_pie recipeIngredient "zest and juice from one fruit citrus fruit" cookbook:mince_pie recipeIngredient "zest and juice from one lemon" cookbook:mince_pie recipeIngredient "zest and juice from one orange" cookbook:mince_pie recipeInstructions ["Pre-heat oven to 150 degrees Celsius.","In a pot, simmer the wine, cider, orange, and lemon juice. Add mace, nutmeg and cinnamon quill. Slit vanilla pod and scrape seeds into pot. Discard vanilla pod.","Wash, core and slice apples. Add to pot, and stir.","Add fruit mix to pot. Stir.","Line grease muffin tins, with pastry to make tartlets cases. Trim to fit.","Place tray, with cases, into oven and set at 150 degrees Celsius. Bake until lightly golden. Remove from oven. Rest pie shells.un","Melt butter in a pan. Saut\u00e9 minced pork till browned.","Remove cinnamon quill from pot. Incorporate pork and butter into the mixture in pot.","Using a tablespoon; fill tartlet cases with filling from pot. The filling will probably be mounded.","(Optional) Trim with excess pastry.","Bake each tray at 120 degrees Celsius for half an hour."] cookbook:mince_pie type cookbook:recipes cookbook:mince_pie url https://en.wikibooks.org/wiki/Cookbook:Mince_pie cookbook:mince_pie url https://en.wikibooks.org/wiki/Cookbook:Mince_Pie cookbook:mincing label "ground" cookbook:mincing label "mince" cookbook:mincing label "minced" cookbook:mincing label "mincing" cookbook:mincing name "Mince" cookbook:mincing name "Mincing" cookbook:mincing type cookbook:cookbook_stubs cookbook:mincing type cookbook:cooking_techniques cookbook:mincing url https://en.wikibooks.org/wiki/Cookbook:Mince cookbook:mincing url https://en.wikibooks.org/wiki/Cookbook:Mincing cookbook:min_cuisine label "min cuisine" cookbook:minerals name "Minerals" cookbook:minerals url https://en.wikibooks.org/wiki/Cookbook:Minerals cookbook:minestra label "minestra" cookbook:minestra_(malta) label "minestra" cookbook:minestra name "Minestra" cookbook:minestra recipeCategory category:eggplant_recipes cookbook:minestra recipeCategory category:gibraltarian_recipes cookbook:minestra recipeCategory category:pasta_recipes cookbook:minestra recipeCategory category:pumpkin_recipes cookbook:minestra recipeCategory category:stew_recipes cookbook:minestra recipeCategory category:vegan_recipes cookbook:minestra recipeCategory category:zucchini_recipes cookbook:minestra recipeCookingTechnique cookbook:al_dente cookbook:minestra recipeCookingTechnique cookbook:dice cookbook:minestra recipeCookingTechnique cookbook:pressure_cooking cookbook:minestra recipeCookingTechnique cookbook:purée cookbook:minestra recipeCuisine cookbook:cuisine_of_gibraltar cookbook:minestra recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:minestra recipeCuisine cookbook:vegan_cuisine cookbook:minestra recipeEquipment cookbook:grater cookbook:minestra recipeEquipment cookbook:mortar_and_pestle cookbook:minestra recipeFoodstuff cookbook:basil cookbook:minestra recipeFoodstuff cookbook:eggplant cookbook:minestra recipeFoodstuff cookbook:garlic cookbook:minestra recipeFoodstuff cookbook:kidney_bean cookbook:minestra recipeFoodstuff cookbook:kohlrabi cookbook:minestra recipeFoodstuff cookbook:olive_oil cookbook:minestra recipeFoodstuff cookbook:onion cookbook:minestra recipeFoodstuff cookbook:parmesan_cheese cookbook:minestra recipeFoodstuff cookbook:pasta cookbook:minestra recipeFoodstuff cookbook:pepper cookbook:minestra recipeFoodstuff cookbook:pumpkin cookbook:minestra recipeFoodstuff cookbook:salt cookbook:minestra recipeFoodstuff cookbook:stock cookbook:minestra recipeFoodstuff cookbook:turnip cookbook:minestra recipeFoodstuff cookbook:zucchini cookbook:minestra recipeIngredient "1 aubergine" cookbook:minestra recipeIngredient "1 head of garlic" cookbook:minestra recipeIngredient "1 kohlrabi (colinabo)" cookbook:minestra recipeIngredient "1 large piece pumpkin" cookbook:minestra recipeIngredient "1 onion" cookbook:minestra recipeIngredient "1 UK pint (600ml) vegetable stock" cookbook:minestra recipeIngredient "2 courgettes" cookbook:minestra recipeIngredient "2 turnips" cookbook:minestra recipeIngredient "fideua (spaghetti)" cookbook:minestra recipeIngredient "fresh basil" cookbook:minestra recipeIngredient "kidney beans (previously soaked overnight)" cookbook:minestra recipeIngredient "olive oil" cookbook:minestra recipeIngredient "salt and pepper" cookbook:minestra recipeInstructions ["In a large pot or pressure cooker, place the first six ingredients, roughly diced. Add a pint of vegetable stock and a tablespoon of oil. Bring to pressure and cook for 8 \u2013 10 minutes, or simmer in a large pot for an hour. Cool, then pur\u00e9e the whole thing.","Place a large handful of basil leaves and about 6 cloves of garlic in a mortar and pound until roughly crushed and a gritty paste is achieved. Add to the pot, stir and season to taste.","Meanwhile, boil the beans separately and, when soft, add to pur\u00e9e mixture. (Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (a slow cooker will not do - it can even make things worse) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain - they will then need another 60-90 minutes slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin.)","Boil the pasta until ''al dente'' then add to mixture.","Serve with grated Parmesan or hard Edam sprinkled over it."] cookbook:minestra type cookbook:recipes cookbook:minestra url https://en.wikibooks.org/wiki/Cookbook:Minestra cookbook:minestrone_alla_capucina label "minestrone alla capucina" cookbook:minestrone_alla_capucina name "Minestrone alla Capucina" cookbook:minestrone_alla_capucina recipeCategory category:italian_recipes cookbook:minestrone_alla_capucina recipeCategory category:rice_recipes cookbook:minestrone_alla_capucina recipeCategory category:soup_recipes cookbook:minestrone_alla_capucina recipeCuisine cookbook:cuisine_of_italy cookbook:minestrone_alla_capucina recipeFoodstuff cookbook:anchovy cookbook:minestrone_alla_capucina recipeFoodstuff cookbook:butter cookbook:minestrone_alla_capucina recipeFoodstuff cookbook:onion cookbook:minestrone_alla_capucina recipeFoodstuff cookbook:rice cookbook:minestrone_alla_capucina recipeIngredient "Anchovies" cookbook:minestrone_alla_capucina recipeIngredient "Butter" cookbook:minestrone_alla_capucina recipeIngredient "Onions." cookbook:minestrone_alla_capucina recipeIngredient "Rice," cookbook:minestrone_alla_capucina recipeIngredient "Stock" cookbook:minestrone_alla_capucina recipeInstructions ["Scale an anchovy, pound it, and fry it in butter together with a small onion cut across, and four ounces of boiled rice.","Add a little salt, and when the rice is a golden brown, take out the onion and gradually add some good stock until the dish is of the consistency of rice pudding."] cookbook:minestrone_alla_capucina type cookbook:recipes cookbook:minestrone_alla_capucina url https://en.wikibooks.org/wiki/Cookbook:Minestrone_alla_Capucina cookbook:minestrone_alla_casalinga name "Minestrone alla Casalinga" cookbook:minestrone_alla_casalinga type cookbook:recipes cookbook:minestrone_alla_casalinga url https://en.wikibooks.org/wiki/Cookbook:Minestrone_alla_Casalinga cookbook:minestrone_of_rice_and_cabbage name "Minestrone of rice and cabbage" cookbook:minestrone_of_rice_and_cabbage name "Minestrone of Rice and Cabbage" cookbook:minestrone_of_rice_and_cabbage recipeCategory category:cabbage_recipes cookbook:minestrone_of_rice_and_cabbage recipeCategory category:ham_recipes cookbook:minestrone_of_rice_and_cabbage recipeCategory category:italian_recipes cookbook:minestrone_of_rice_and_cabbage recipeCategory category:rice_recipes cookbook:minestrone_of_rice_and_cabbage recipeCategory category:soup_recipes cookbook:minestrone_of_rice_and_cabbage recipeCuisine cookbook:cuisine_of_italy cookbook:minestrone_of_rice_and_cabbage recipeIngredient "cabbage" cookbook:minestrone_of_rice_and_cabbage recipeIngredient "ham" cookbook:minestrone_of_rice_and_cabbage recipeIngredient "Rice" cookbook:minestrone_of_rice_and_cabbage recipeIngredient "stock" cookbook:minestrone_of_rice_and_cabbage recipeIngredient "tomato sauce." cookbook:minestrone_of_rice_and_cabbage recipeInstructions ["Cut off the stalk and all the hard outside leaves of a cabbage, wash it and cut it up, but not too small, then drain and cook it in good stock and add two ounces of boiled rice.","This minestrone is improved by adding a little chopped ham and a few spoonfuls of tomato sauce."] cookbook:minestrone_of_rice_and_cabbage type cookbook:recipes cookbook:minestrone_of_rice_and_cabbage url https://en.wikibooks.org/wiki/Cookbook:Minestrone_of_rice_and_cabbage cookbook:minestrone_of_rice_and_cabbage url https://en.wikibooks.org/wiki/Cookbook:Minestrone_of_Rice_and_Cabbage cookbook:minestrone_of_rice_and_turnips label "minestrone of rice and turnips" cookbook:minestrone_of_rice_and_turnips name "Minestrone of Rice and Turnips" cookbook:minestrone_of_rice_and_turnips recipeCategory category:italian_recipes cookbook:minestrone_of_rice_and_turnips recipeCategory category:soup_recipes cookbook:minestrone_of_rice_and_turnips recipeCategory category:turnip_recipes cookbook:minestrone_of_rice_and_turnips recipeCategory category:vegetarian_recipes cookbook:minestrone_of_rice_and_turnips recipeCuisine cookbook:cuisine_of_italy cookbook:minestrone_of_rice_and_turnips recipeFoodstuff cookbook:beef cookbook:minestrone_of_rice_and_turnips recipeFoodstuff cookbook:butter cookbook:minestrone_of_rice_and_turnips recipeFoodstuff cookbook:chicken cookbook:minestrone_of_rice_and_turnips recipeFoodstuff cookbook:rice cookbook:minestrone_of_rice_and_turnips recipeFoodstuff cookbook:tomato cookbook:minestrone_of_rice_and_turnips recipeFoodstuff cookbook:turnip cookbook:minestrone_of_rice_and_turnips recipeIngredient "1/3 cup white rice, washed" cookbook:minestrone_of_rice_and_turnips recipeIngredient "1/4 cup gravy" cookbook:minestrone_of_rice_and_turnips recipeIngredient "3 turnips, sliced" cookbook:minestrone_of_rice_and_turnips recipeIngredient "4 cups chicken, beef, or vegetable stock" cookbook:minestrone_of_rice_and_turnips recipeIngredient "8 ounces crushed tomatoes." cookbook:minestrone_of_rice_and_turnips recipeIngredient "butter" cookbook:minestrone_of_rice_and_turnips recipeInstructions ["Cut three young turnips into slices and put them on a cooking rack, over a cookie sheet, sprinkle with salt, cover them with a dish, and let them stand for about two hours until the water has run out of them.","Put the slices in a frying-pan and fry them slightly in butter, until softened.","Add the gravy and tomatoes, and after having cooked this for a few minutes pour it into boiling stock.","Add well-washed rice, and boil for 30 minutes."] cookbook:minestrone_of_rice_and_turnips type cookbook:recipes cookbook:minestrone_of_rice_and_turnips url https://en.wikibooks.org/wiki/Cookbook:Minestrone_of_Rice_and_Turnips cookbook:minestrone_of_semolina name "Minestrone of Semolina" cookbook:minestrone_of_semolina recipeCategory category:cheese_recipes cookbook:minestrone_of_semolina recipeCategory category:italian_recipes cookbook:minestrone_of_semolina recipeCategory category:soup_recipes cookbook:minestrone_of_semolina recipeCuisine cookbook:cuisine_of_italy cookbook:minestrone_of_semolina recipeIngredient "Parmesan." cookbook:minestrone_of_semolina recipeIngredient "semolina" cookbook:minestrone_of_semolina recipeIngredient "Stock" cookbook:minestrone_of_semolina recipeInstructions ["Put as much stock as you require into a saucepan, and when it begins to boil add semolina very gradually, and stir to keep it from getting lumpy.","Cook it until the semolina is soft, and serve with grated Parmesan handed separately.","To one quart of soup use three ounces of semolina"] cookbook:minestrone_of_semolina type cookbook:recipes cookbook:minestrone_of_semolina url https://en.wikibooks.org/wiki/Cookbook:Minestrone_of_Semolina cookbook:mini_herbs_baguette difficulty 5 cookbook:mini_herbs_baguette name "Mini Herbs Baguette" cookbook:mini_herbs_baguette recipeCategory category:baking_recipes cookbook:mini_herbs_baguette recipeCategory category:bread_recipes cookbook:mini_herbs_baguette recipeCategory category:cookie_recipes cookbook:mini_herbs_baguette recipeCategory category:recipes_with_metric_units cookbook:mini_herbs_baguette recipeCategory category:recipes_without_servings cookbook:mini_herbs_baguette recipeCategory category:very_difficult_recipes cookbook:mini_herbs_baguette recipeFoodstuff cookbook:flour cookbook:mini_herbs_baguette recipeFoodstuff cookbook:oregano cookbook:mini_herbs_baguette recipeFoodstuff cookbook:rosemary cookbook:mini_herbs_baguette recipeFoodstuff cookbook:salt cookbook:mini_herbs_baguette recipeFoodstuff cookbook:thyme cookbook:mini_herbs_baguette recipeFoodstuff cookbook:water cookbook:mini_herbs_baguette recipeFoodstuff cookbook:yeast cookbook:mini_herbs_baguette recipeIngredient "1/2 teaspoons oregano powder" cookbook:mini_herbs_baguette recipeIngredient "1/2 teaspoons rosemary powder" cookbook:mini_herbs_baguette recipeIngredient "1/2 teaspoons thyme" cookbook:mini_herbs_baguette recipeIngredient "175 ml water" cookbook:mini_herbs_baguette recipeIngredient "1 teaspoon salt" cookbook:mini_herbs_baguette recipeIngredient "275 grams high protein flour" cookbook:mini_herbs_baguette recipeIngredient "2 teaspoons yeast instant" cookbook:mini_herbs_baguette recipeInstructions ["Mix flour, yeast, salt, powdered oregano, rosemary powder, and thyme. Stir well.","Pour the water a little while in knead until elastic. Let stand 30 minutes.","Dough. Weigh 100 grams. Round it off. Let stand 10 minutes.","Milled long dough. Roll while compressed. Put in a pan thin sown wheat flour. Oblique slices with a cutter. Let stand 50 minutes until fluffy.","Spray water. Under oven with a temperature of 200 degrees Celsius 25 minutes until cooked."] cookbook:mini_herbs_baguette totalTime "142 minutes" cookbook:mini_herbs_baguette type cookbook:recipes cookbook:mini_herbs_baguette url https://en.wikibooks.org/wiki/Cookbook:Mini_Herbs_Baguette cookbook:mini_pizza name "Mini Pizza" cookbook:mini_pizza recipeCategory category:pizza_recipes cookbook:mini_pizza recipeCategory category:recipes_with_metric_units cookbook:mini_pizza recipeFoodstuff cookbook:mozzarella_cheese cookbook:mini_pizza recipeFoodstuff cookbook:pepperoni cookbook:mini_pizza recipeIngredient "1 cup pizza sauce (store bought)" cookbook:mini_pizza recipeIngredient "1 pkg pepperoni" cookbook:mini_pizza recipeIngredient "2 cups mozzarella cheese" cookbook:mini_pizza recipeIngredient "4 English muffins" cookbook:mini_pizza recipeInstructions ["Slice English muffins in half","Spoon on 1 tbs of pizza sauce on each English muffin half and spread evenly","Place 4 pepperoni slices on each English muffin half","Cover each mini pizza with 1\/4 cup of mozzarella cheese","Bake at 350\u00b0F (175\u00b0C) for 10 mins","Let cool then eat"] cookbook:mini_pizzas_ii difficulty 1 cookbook:mini_pizzas_ii name "Mini Pizzas II" cookbook:mini_pizzas_ii name "Mozzarella Mini Pizzas" cookbook:mini_pizzas_ii recipeCategory category:american_recipes cookbook:mini_pizzas_ii recipeCategory category:cheese_recipes cookbook:mini_pizzas_ii recipeCategory category:inexpensive_recipes cookbook:mini_pizzas_ii recipeCategory category:sandwich_recipes cookbook:mini_pizzas_ii recipeCategory category:tomato_recipes cookbook:mini_pizzas_ii recipeCategory category:very_easy_recipes cookbook:mini_pizzas_ii recipeCookingTechnique cookbook:baking cookbook:mini_pizzas_ii recipeCookingTechnique cookbook:broiling cookbook:mini_pizzas_ii recipeCuisine cookbook:cuisine_of_the_united_states cookbook:mini_pizzas_ii recipeCuisine cookbook:louisiana_creole_cuisine cookbook:mini_pizzas_ii recipeCuisine cookbook:new_england_cuisine cookbook:mini_pizzas_ii recipeEquipment cookbook:oven cookbook:mini_pizzas_ii recipeFoodstuff cookbook:cheddar_cheese cookbook:mini_pizzas_ii recipeFoodstuff cookbook:hot_dog cookbook:mini_pizzas_ii recipeFoodstuff cookbook:mozzarella_cheese cookbook:mini_pizzas_ii recipeFoodstuff cookbook:parmesan_cheese cookbook:mini_pizzas_ii recipeIngredient "1½ cups (6 ounces) shredded cheddar cheese" cookbook:mini_pizzas_ii recipeIngredient "1 (10.5 ounce) can pizza sauce" cookbook:mini_pizzas_ii recipeIngredient "1 cup (4 ounces) shredded mozzarella cheese" cookbook:mini_pizzas_ii recipeIngredient "6 frankfurters" cookbook:mini_pizzas_ii recipeIngredient "6 large English muffins, split and buttered" cookbook:mini_pizzas_ii recipeIngredient "grated Parmesan cheese" cookbook:mini_pizzas_ii recipeInstructions ["Preheat oven to 350\u00b0F.","Sprinkle buttered muffins with Parmesan cheese.","Toast under broiler until golden brown.","Place 1\u00bd tablespoons of shredded cheddar cheese on each muffin.","Cut frankfurters crosswise in \u00bc-inch slices; arrange on muffins.","Top each with about 2 tablespoons of pizza sauce, sprinkle with 1 tablespoon of mozzarella cheese.","Bake 12 to 15 minutes or until thoroughly heated."] cookbook:mini_pizzas_ii recipeYield 6 cookbook:mini_pizzas_ii totalTime "½ hour" cookbook:mini_pizzas_ii type cookbook:recipes cookbook:mini_pizzas_ii url https://en.wikibooks.org/wiki/Cookbook:Mini_Pizzas_II cookbook:mini_pizzas_ii url https://en.wikibooks.org/wiki/Cookbook:Mozzarella_Mini_Pizzas cookbook:mini_pizza type cookbook:recipes cookbook:mini_pizza url https://en.wikibooks.org/wiki/Cookbook:Mini_Pizza cookbook:mint_imperial label "mint imperial" cookbook:mint label "dried mint" cookbook:mint label "mint" cookbook:mint label "mint leaves" cookbook:mint label "mint sprigs" cookbook:mint label "peppermint" cookbook:mint label "pudina" cookbook:mint label "pudina leaves" cookbook:mint name "Mint" cookbook:mint_sauce label "mint sauce" cookbook:mint type cookbook:cookbook_stubs cookbook:mint type cookbook:ingredients cookbook:mint type cookbook:spices_and_herbs cookbook:mint url https://en.wikibooks.org/wiki/Cookbook:Mint cookbook:mirapakaya_bajji label "mirapakaya bajji" cookbook:mirepoix label "mirepoix" cookbook:mirepoix name "Mirepoix" cookbook:mirepoix recipeCategory category:french_recipes cookbook:mirepoix recipeCuisine cookbook:cuisine_of_france cookbook:mirepoix_sauce label "mirepoix sauce" cookbook:mirepoix_sauce name "Mirepoix sauce" cookbook:mirepoix_sauce name "Mirepoix Sauce" cookbook:mirepoix_sauce recipeCategory category:bacon_recipes cookbook:mirepoix_sauce recipeCategory category:ham_recipes cookbook:mirepoix_sauce recipeCategory category:sauce_recipes cookbook:mirepoix_sauce recipeFoodstuff cookbook:bacon cookbook:mirepoix_sauce recipeFoodstuff cookbook:carrot cookbook:mirepoix_sauce recipeFoodstuff cookbook:clove cookbook:mirepoix_sauce recipeFoodstuff cookbook:ham cookbook:mirepoix_sauce recipeFoodstuff cookbook:mushroom cookbook:mirepoix_sauce recipeFoodstuff cookbook:onion cookbook:mirepoix_sauce recipeFoodstuff cookbook:parsley cookbook:mirepoix_sauce recipeFoodstuff cookbook:pepper cookbook:mirepoix_sauce recipeFoodstuff cookbook:rosemary cookbook:mirepoix_sauce recipeFoodstuff cookbook:sage cookbook:mirepoix_sauce recipeFoodstuff cookbook:spices_and_herbs cookbook:mirepoix_sauce recipeFoodstuff cookbook:stock cookbook:mirepoix_sauce recipeFoodstuff cookbook:thyme cookbook:mirepoix_sauce recipeFoodstuff cookbook:wine cookbook:mirepoix_sauce recipeIngredient "a bunch of herbs (such as thyme, sage, rosemary)" cookbook:mirepoix_sauce recipeIngredient "bacon" cookbook:mirepoix_sauce recipeIngredient "carrots" cookbook:mirepoix_sauce recipeIngredient "Chablis" cookbook:mirepoix_sauce recipeIngredient "cloves" cookbook:mirepoix_sauce recipeIngredient "ham" cookbook:mirepoix_sauce recipeIngredient "mushrooms" cookbook:mirepoix_sauce recipeIngredient "onions" cookbook:mirepoix_sauce recipeIngredient "parsley" cookbook:mirepoix_sauce recipeIngredient "peppercorns" cookbook:mirepoix_sauce recipeIngredient "stock" cookbook:mirepoix_sauce recipeInstructions ["Put the following ingredients into a stew pan: some bits of bacon and lean ham, a carrot, all cut into dice, half an onion, a bunch of herbs, a few mushroom cuttings, two cloves, and four peppercorns.","To this, add one and a quarter pint of good stock and a glass of Chablis.","Boil rapidly for ten minutes, then simmer until it is reduced to a third of its former volume.","Pass through a sieve and use for masking meat, fowl, fish, etc."] cookbook:mirepoix_sauce type cookbook:recipes cookbook:mirepoix_sauce url https://en.wikibooks.org/wiki/Cookbook:Mirepoix_sauce cookbook:mirepoix_sauce url https://en.wikibooks.org/wiki/Cookbook:Mirepoix_Sauce cookbook:mirepoix type cookbook:recipes cookbook:mirepoix url https://en.wikibooks.org/wiki/Cookbook:Mirepoix cookbook:mirin label "mirin" cookbook:mirin name "Mirin" cookbook:mirin type cookbook:ingredients cookbook:mirin url https://en.wikibooks.org/wiki/Cookbook:Mirin cookbook:mirliton_casserole difficulty 2 cookbook:mirliton_casserole label "mirliton casserole" cookbook:mirliton_casserole name "Mirliton casserole" cookbook:mirliton_casserole name "Mirliton Casserole" cookbook:mirliton_casserole recipeCategory category:baked_recipes cookbook:mirliton_casserole recipeCategory category:casserole_recipes cookbook:mirliton_casserole recipeCategory category:chayote_recipes cookbook:mirliton_casserole recipeCategory category:easy_recipes cookbook:mirliton_casserole recipeCategory category:louisiana_recipes cookbook:mirliton_casserole recipeCategory category:microwave_recipes cookbook:mirliton_casserole recipeCategory category:recipes_with_metric_units cookbook:mirliton_casserole recipeCategory category:side_dish_recipes cookbook:mirliton_casserole recipeCategory category:southern_u.s._recipes cookbook:mirliton_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:mirliton_casserole recipeCuisine cookbook:southern_cuisine cookbook:mirliton_casserole recipeIngredient "1 bay leaf" cookbook:mirliton_casserole recipeIngredient "1 Lb (500g) shrimp (whole), peeled (or 1/2 Lb. [250g] ground beef) (can be left out)" cookbook:mirliton_casserole recipeIngredient "1 medium to large green bell pepper, diced" cookbook:mirliton_casserole recipeIngredient "1 medium yellow onion, diced" cookbook:mirliton_casserole recipeIngredient "2-3 cloves garlic, diced" cookbook:mirliton_casserole recipeIngredient "2-3 stalks celery, sliced or diced" cookbook:mirliton_casserole recipeIngredient "6 medium mirliton (chayote squash), halved lengthwise" cookbook:mirliton_casserole recipeIngredient "bread crumbs" cookbook:mirliton_casserole recipeIngredient "butter (1 stick, 1/2 cup, 113 grams) (olive oil may be substituted -- enough to cover your pan)" cookbook:mirliton_casserole recipeIngredient "salt, pepper, and parsley to taste" cookbook:mirliton_casserole recipeInstructions ["Place mirliton halves seed-side up in a microwave or oven-safe dish with approximately 1 inch (2.5cm) of water in the dish. Cover with foil (for oven) or plastic wrap (for microwave) and cook in oven (350F\/175C) or microwave (high at 10 minute intervals) until mirliton are soft enough to stick a fork or knife through easily. Allow mirliton to cool enough to be handled and dice into large pieces.","Saut\u00e9 onion, celery, and garlic in butter over medium heat, adding garlic to saut\u00e9 just before onion, celery, and garlic are fully softened.","Add shrimp or beef to pan until beef is lightly browned or until shrimp is just turning pink. (Skip this step if you aren't adding meat.)","Incorporate mirliton and bay leaf and allow to simmer for five to ten minutes.","Remove from heat and add salt, pepper, and parsley to taste. Pour mixture into a casserole dish and cover with bread crumbs. Bake in the oven at 350F (175C) until the mirliton is bubbling and the bread crumbs are browned."] cookbook:mirliton_casserole recipeYield 4-6 servings cookbook:mirliton_casserole totalTime "prep: 30-45 minutes (preparing mirliton), baking: 15-30 minutes" cookbook:mirliton_casserole type cookbook:recipes cookbook:mirliton_casserole url https://en.wikibooks.org/wiki/Cookbook:Mirliton_casserole cookbook:mirliton_casserole url https://en.wikibooks.org/wiki/Cookbook:Mirliton_Casserole cookbook:mirzaghasemi label "mirzaghasemi" cookbook:mishti_doi label "mishti doi" cookbook:mishti_doi name "Mishti Doi" cookbook:mishti_doi recipeCategory category:bengali_recipes cookbook:mishti_doi recipeCuisine cookbook:cuisine_of_india cookbook:mishti_doi recipeIngredient "1 tablespoon water" cookbook:mishti_doi recipeIngredient "1 tablespoon yoghurt, whisked" cookbook:mishti_doi recipeIngredient "3/4 cup sugar" cookbook:mishti_doi recipeIngredient "3 cups whole milk" cookbook:mishti_doi recipeInstructions ["Place a heavy bottom pan on the heat. Add milk and warm it on medium heat.","Keep aside 1\/3rd of the sugar and add the rest of sugar into the milk.","Reduce the heat and continue to heat the milk till it reduces to half.","Then take it off stove and keep aside.","In another pan, put it up on the heat and add the kept aside sugar. While on a low medium heat, allow the sugar to get warm and then melt. You will gradually notice the colour changing to brown and start caramelizing.","When it gets to the point of a golden bubbly mixture, add a tablespoon of water in the caramelized sugar and then pour this mixture into the heavy bottomed pan with milk. Stir well until it combines well.","Once milk cools off, add the whisked yoghurt, stir well and pour the mixture into earthen pots.","Let the doi set in a warm place for few hours. Once set, refrigerate and serve chilled."] cookbook:mishti_doi type cookbook:recipes cookbook:mishti_doi url https://en.wikibooks.org/wiki/Cookbook:Mishti_Doi cookbook:miso label "miso" cookbook:miso name "Miso" cookbook:miso_ramen label "miso ramen" cookbook:miso_soup label "miso soup" cookbook:miso_soup label "miso soup broth" cookbook:miso_soup name "Miso Soup" cookbook:miso_soup recipeCategory category:japanese_recipes cookbook:miso_soup recipeCategory category:recipes_with_images cookbook:miso_soup recipeCategory category:recipes_with_metric_units cookbook:miso_soup recipeCategory category:soup_recipes cookbook:miso_soup recipeCookingTechnique cookbook:deep_fat_frying cookbook:miso_soup recipeCuisine cookbook:cuisine_of_japan cookbook:miso_soup recipeFoodstuff cookbook:clam cookbook:miso_soup recipeFoodstuff cookbook:daikon cookbook:miso_soup recipeFoodstuff cookbook:eggplant cookbook:miso_soup recipeFoodstuff cookbook:green_onion cookbook:miso_soup recipeFoodstuff cookbook:kelp cookbook:miso_soup recipeFoodstuff cookbook:miso cookbook:miso_soup recipeFoodstuff cookbook:mushroom cookbook:miso_soup recipeFoodstuff cookbook:onion cookbook:miso_soup recipeFoodstuff cookbook:potato cookbook:miso_soup recipeFoodstuff cookbook:seaweed cookbook:miso_soup recipeFoodstuff cookbook:sesame_oil cookbook:miso_soup recipeFoodstuff cookbook:shrimp cookbook:miso_soup recipeFoodstuff cookbook:spinach cookbook:miso_soup recipeFoodstuff cookbook:tofu cookbook:miso_soup recipeIngredient "1/2 cake tofu, cut into 1/2 inch cubes (optional)" cookbook:miso_soup recipeIngredient "1/2 tsp. of sesame oil" cookbook:miso_soup recipeIngredient "2-3 fresh mushrooms, thinly sliced (optional)" cookbook:miso_soup recipeIngredient "2 green onions, finely minced (optional)" cookbook:miso_soup recipeIngredient "2 Tbsp. of miso" cookbook:miso_soup recipeIngredient "3 cups of water" cookbook:miso_soup recipeIngredient "5-6 shrimp, cubed or shredded (optional)" cookbook:miso_soup recipeIngredient "6% to 10% miso. It can be ''aka'' (red) or ''shiro'' (white), or a combination." cookbook:miso_soup recipeIngredient "90% to 94% dashi (consider using instant dashi mix)" cookbook:miso_soup recipeIngredient "boiled and finely cubed potato" cookbook:miso_soup recipeIngredient "chopped scallion ('''recommended''')" cookbook:miso_soup recipeIngredient "clams (asari or shijimi)" cookbook:miso_soup recipeIngredient "Dashi (roughly 250ml or 1 cup per person for a typical restaurant portion)" cookbook:miso_soup recipeIngredient "finely cubed raw (silky) tofu ('''recommended''')" cookbook:miso_soup recipeIngredient "finely sliced and deep-fat fried tofu (Agedashi tofu)" cookbook:miso_soup recipeIngredient "grated daikon radish" cookbook:miso_soup recipeIngredient "grated eggplant" cookbook:miso_soup recipeIngredient "konbu (kelp) seaweed, perhaps left over from making dashi" cookbook:miso_soup recipeIngredient "Miso paste, either white, red, or a mixture (many restaurants in western Canada use white miso, also called shiro miso)" cookbook:miso_soup recipeIngredient "mushrooms" cookbook:miso_soup recipeIngredient "odds and ends for garnish" cookbook:miso_soup recipeIngredient "shrimp" cookbook:miso_soup recipeIngredient "Some pieces of seaweed (optional)" cookbook:miso_soup recipeIngredient "spinach" cookbook:miso_soup recipeIngredient "Traditional tofu (medium firmness), a few one centimeter cubes per person" cookbook:miso_soup recipeIngredient "Wakame, 5 or so pieces per person (Wakame is a form of edible seaweed, sold in dry curls at most Asian markets)" cookbook:miso_soup recipeIngredient "wakame seaweed ('''recommended''')" cookbook:miso_soup recipeInstructions ["Heat the dashi to a light simmer","While this is heating, lay out your bowls and place the wakame and tofu in the bottom","When the dashi simmers, take a ladle or so of liquid aside and mix into it approximately 1 tablespoon (about 15ml) of miso paste per cup of dashi stock","Remove the pot of dashi from the stove and stir the miso prepared above into it","Ladle some of the prepared miso into the bowls and serve"] cookbook:miso_soup recipeNotes "*Some prefer less miso, some prefer more. The quantity given results in the moderately-salty type popular in restaurants before meals. *Do not permit the miso to boil; doing so alters the flavour " cookbook:miso_soup type cookbook:recipes cookbook:miso_soup url https://en.wikibooks.org/wiki/Cookbook:Miso_Soup cookbook:miso type cookbook:ingredients cookbook:miso url https://en.wikibooks.org/wiki/Cookbook:Miso cookbook:mixed_herbs label "italian seasoning" cookbook:mixed_herbs label "mixed herbs" cookbook:mixed_herbs name "Mixed Herbs" cookbook:mixed_herbs recipeCategory category:mixes cookbook:mixed_herbs recipeCategory category:spice_mix_recipes cookbook:mixed_herbs type cookbook:ingredients cookbook:mixed_herbs type cookbook:mixes cookbook:mixed_herbs url https://en.wikibooks.org/wiki/Cookbook:Mixed_Herbs cookbook:mixed_pickled_vegetables_(acar_campur) label "acar campur" cookbook:mixed_pickled_vegetables_(acar_campur) name "Acar campur" cookbook:mixed_pickled_vegetables_(acar_campur) name "Acar Campur" cookbook:mixed_pickled_vegetables_(acar_campur) name "Mixed Pickled Vegetables (Acar Campur)" cookbook:mixed_pickled_vegetables_(acar_campur) recipeCategory category:indonesian_recipes cookbook:mixed_pickled_vegetables_(acar_campur) recipeCategory category:salad_recipes cookbook:mixed_pickled_vegetables_(acar_campur) recipeCuisine cookbook:cuisine_of_indonesia cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:almond cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:cabbage cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:carrot cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:cauliflower cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:corn cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:cucumber cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:garlic cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:macadamia cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:olive_oil cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:onion cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:peanut cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:salt cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:sugar cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:sunflower cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:terasi cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:turmeric cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:vinegar cookbook:mixed_pickled_vegetables_(acar_campur) recipeFoodstuff cookbook:water cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1/2 inch cube terasi (shrimp paste)" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1/4 cup of corn, sunflower, or olive oil" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1/4 cup white sugar" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 cup dry-roasted peanuts, coarsely crushed" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 cup water" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 cup white cabbage" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 fresh red pepper, seeded and sliced" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 inch fresh turmeric or 1 teaspoon ground turmeric" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 medium cucumber" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 medium onions, quartered" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 small cauliflower" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "1 teaspoon salt, to taste" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "2 cloves garlic, crushed" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "2 cups white vinegar" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "3 medium carrots" cookbook:mixed_pickled_vegetables_(acar_campur) recipeIngredient "4 macadamia nuts or 8 almonds" cookbook:mixed_pickled_vegetables_(acar_campur) type cookbook:recipes cookbook:mixed_pickled_vegetables_(acar_campur) url https://en.wikibooks.org/wiki/Cookbook:Acar_campur cookbook:mixed_pickled_vegetables_(acar_campur) url https://en.wikibooks.org/wiki/Cookbook:Acar_Campur cookbook:mixed_pickled_vegetables_(acar_campur) url https://en.wikibooks.org/wiki/Cookbook:Mixed_Pickled_Vegetables_(Acar_Campur) cookbook:mixed_seafood_sarsuela label "mixed seafood sarsuela" cookbook:mixed_spice label "mixed spice" cookbook:mixed_spice label "spice mixtures" cookbook:mixed_spice name "Mixed spice" cookbook:mixed_spice name "Mixed Spice" cookbook:mixed_spice recipeCategory category:mixes cookbook:mixed_spice recipeCategory category:spice_mix_recipes cookbook:mixed_spice recipeFoodstuff cookbook:allspice cookbook:mixed_spice recipeFoodstuff cookbook:cinnamon cookbook:mixed_spice recipeFoodstuff cookbook:clove cookbook:mixed_spice recipeFoodstuff cookbook:coriander cookbook:mixed_spice recipeFoodstuff cookbook:ginger cookbook:mixed_spice recipeFoodstuff cookbook:nutmeg cookbook:mixed_spice recipeIngredient "1 Tbs ground allspice" cookbook:mixed_spice recipeIngredient "1 Tbs ground cinnamon" cookbook:mixed_spice recipeIngredient "1 Tbs ground nutmeg" cookbook:mixed_spice recipeIngredient "1 tsp ground cloves" cookbook:mixed_spice recipeIngredient "1 tsp ground coriander" cookbook:mixed_spice recipeIngredient "1 tsp ground Ginger" cookbook:mixed_spice recipeIngredient "2 tsp ground mace" cookbook:mixed_spice type cookbook:ingredients cookbook:mixed_spice type cookbook:mixes cookbook:mixed_spice type cookbook:spices_and_herbs cookbook:mixed_spice url https://en.wikibooks.org/wiki/Cookbook:Mixed_spice cookbook:mixed_spice url https://en.wikibooks.org/wiki/Cookbook:Mixed_Spice cookbook:mixed_vegetables label "mixed vegetables" cookbook:mixed_vegetables name "Mixed vegetables" cookbook:mixed_vegetables recipeCategory category:albanian_recipes cookbook:mixed_vegetables recipeCategory category:boiled_recipes cookbook:mixed_vegetables recipeCategory category:side_dish_recipes cookbook:mixed_vegetables recipeCategory category:vegan_recipes cookbook:mixed_vegetables recipeCategory category:vegetable_recipes cookbook:mixed_vegetables recipeCuisine cookbook:cuisine_of_albania cookbook:mixed_vegetables recipeCuisine cookbook:vegan_cuisine cookbook:mixed_vegetables recipeFoodstuff cookbook:bell_pepper cookbook:mixed_vegetables recipeFoodstuff cookbook:eggplant cookbook:mixed_vegetables recipeFoodstuff cookbook:oil_and_fat cookbook:mixed_vegetables recipeFoodstuff cookbook:okra cookbook:mixed_vegetables recipeFoodstuff cookbook:onion cookbook:mixed_vegetables recipeFoodstuff cookbook:parsley cookbook:mixed_vegetables recipeFoodstuff cookbook:pepper cookbook:mixed_vegetables recipeFoodstuff cookbook:potato cookbook:mixed_vegetables recipeFoodstuff cookbook:salt cookbook:mixed_vegetables recipeFoodstuff cookbook:tomato cookbook:mixed_vegetables recipeFoodstuff cookbook:zucchini cookbook:mixed_vegetables recipeIngredient "1/2 cup oil, divided" cookbook:mixed_vegetables recipeIngredient "1 cup chopped onion" cookbook:mixed_vegetables recipeIngredient "1 cup peeled chopped tomatoes" cookbook:mixed_vegetables recipeIngredient "1 tablespoon chopped parsley" cookbook:mixed_vegetables recipeIngredient "2 lbs of various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc.)" cookbook:mixed_vegetables recipeIngredient "pepper" cookbook:mixed_vegetables recipeIngredient "salt" cookbook:mixed_vegetables type cookbook:recipes cookbook:mixed_vegetables url https://en.wikibooks.org/wiki/Cookbook:Mixed_vegetables cookbook:mixer label "electric hand mixer" cookbook:mixer label "electric mixer" cookbook:mixer label "electric stand mixer" cookbook:mixer label "hand-held electric mixer" cookbook:mixer label "hand-held mixer" cookbook:mixer label "handheld mixer" cookbook:mixer label "mixer" cookbook:mixer label "standing mixer" cookbook:mixer label "stand mixer" cookbook:mixer name "Mixer" cookbook:mixer type cookbook:cookbook/equipment cookbook:mixer url https://en.wikibooks.org/wiki/Cookbook:Mixer cookbook:mixes type cookbook:ingredients cookbook:mixing_bowl label "bowl" cookbook:mixing_bowl label "mixing bowl" cookbook:mixing_bowl name "Mixing bowl" cookbook:mixing_bowl name "Mixing Bowl" cookbook:mixing_bowl type cookbook:cookbook/equipment cookbook:mixing_bowl url https://en.wikibooks.org/wiki/Cookbook:Mixing_bowl cookbook:mixing_bowl url https://en.wikibooks.org/wiki/Cookbook:Mixing_Bowl cookbook:mixing label "mix" cookbook:mixing label "mixing" cookbook:mixing label "mix well" cookbook:mixing name "Mixing" cookbook:mixing type cookbook:cooking_techniques cookbook:mixing url https://en.wikibooks.org/wiki/Cookbook:Mixing cookbook:mix label "mix" cookbook:mix name "Mix" cookbook:mix_sabzi label "sabzi" cookbook:mixture label "mixture" cookbook:mix type cookbook:ingredients cookbook:mix url https://en.wikibooks.org/wiki/Cookbook:Mix cookbook:mm label "6 mm" cookbook:mm label "mm" cookbook:mm name "Millimetre" cookbook:mm name "Mm" cookbook:mm type cookbook:cookbook/units_of_measurement cookbook:mm url https://en.wikibooks.org/wiki/Cookbook:Millimetre cookbook:mm url https://en.wikibooks.org/wiki/Cookbook:Mm cookbook:mocha_buttercream difficulty 1 cookbook:mocha_buttercream label "mocha buttercream" cookbook:mocha_buttercream name "Mocha Buttercream" cookbook:mocha_buttercream recipeCategory category:dessert_recipes cookbook:mocha_buttercream recipeCategory category:frosting_and_icing_recipes cookbook:mocha_buttercream recipeCategory category:gluten-free_recipes cookbook:mocha_buttercream recipeCategory category:mexican_recipes cookbook:mocha_buttercream recipeCategory category:vegetarian_recipes cookbook:mocha_buttercream recipeCategory category:very_easy_recipes cookbook:mocha_buttercream recipeCookingTechnique cookbook:beat cookbook:mocha_buttercream recipeCuisine cookbook:cuisine_of_jalisco cookbook:mocha_buttercream recipeCuisine cookbook:cuisine_of_mexico cookbook:mocha_buttercream recipeCuisine cookbook:cuisine_of_yucatan cookbook:mocha_buttercream recipeEquipment cookbook:mixer cookbook:mocha_buttercream recipeFoodstuff cookbook:butter cookbook:mocha_buttercream recipeFoodstuff cookbook:chocolate cookbook:mocha_buttercream recipeFoodstuff cookbook:coffee cookbook:mocha_buttercream recipeFoodstuff cookbook:sugar cookbook:mocha_buttercream recipeFoodstuff cookbook:vanilla cookbook:mocha_buttercream recipeIngredient "½ cup unsweetened cocoa powder" cookbook:mocha_buttercream recipeIngredient "½ cup very strong coffee" cookbook:mocha_buttercream recipeIngredient "1 cups (2 sticks) butter, softened" cookbook:mocha_buttercream recipeIngredient "1 teaspoon vanilla" cookbook:mocha_buttercream recipeIngredient "3½ cups confectioner's sugar (possibly a little more)" cookbook:mocha_buttercream recipeInstructions ["Combine butter, confectioner's sugar, cocoa, vanilla, and coffee in a medium-large bowl, mixing slowly until everything is moistened.","Beat at high speed with an electric mixer until uniform and fluffy.","If it seems a little too wet to spread, you can beat in up to \u00bd cup additional confectioner's sugar."] cookbook:mocha_buttercream recipeYield 1 cake cookbook:mocha_buttercream totalTime "5 or 10 minutes" cookbook:mocha_buttercream type cookbook:recipes cookbook:mocha_buttercream url https://en.wikibooks.org/wiki/Cookbook:Mocha_Buttercream cookbook:mocha_delight difficulty 4 cookbook:mocha_delight name "Mocha Delight" cookbook:mocha_delight recipeCategory category:american_recipes cookbook:mocha_delight recipeCategory category:brownie_recipes cookbook:mocha_delight recipeCategory category:cake_recipes cookbook:mocha_delight recipeCategory category:chocolate_recipes cookbook:mocha_delight recipeCategory category:dessert_recipes cookbook:mocha_delight recipeCategory category:difficult_recipes cookbook:mocha_delight recipeCategory category:frosting_and_icing_recipes cookbook:mocha_delight recipeCategory category:vegetarian_recipes cookbook:mocha_delight recipeCookingTechnique cookbook:baking cookbook:mocha_delight recipeCookingTechnique cookbook:beat cookbook:mocha_delight recipeCookingTechnique cookbook:simmering cookbook:mocha_delight recipeCuisine cookbook:cuisine_of_the_united_states cookbook:mocha_delight recipeCuisine cookbook:louisiana_creole_cuisine cookbook:mocha_delight recipeCuisine cookbook:new_england_cuisine cookbook:mocha_delight recipeEquipment cookbook:cooling_rack cookbook:mocha_delight recipeEquipment cookbook:microwave_oven cookbook:mocha_delight recipeEquipment cookbook:mixer cookbook:mocha_delight recipeEquipment cookbook:oven cookbook:mocha_delight recipeEquipment cookbook:springform_pan cookbook:mocha_delight recipeEquipment cookbook:whisk cookbook:mocha_delight recipeInstructions ["Preheat oven to 350\u00b0F.","Line bottom of 9-inch springform pan with waxed paper; grease.","Add melted butter to graham cracker crumbs and press into bottom of pan.","Prepare brownie mix according to package instructions; spread over crumbs.","Bake until firm, approximately 35 to 50 minutes, until a toothpick inserted in the center comes out clean.","Remove from oven to a wire rack; cook completely and remove from pan.<br><br>","Whisk egg whites and sugar together over simmering water until sugar is dissolved.","Remove from heat; using electric mixer, beat until cooled.","Add butter one nugget at a time while continuing to beat.","Dissolve espresso in 2 tablespoons warm water.","Beat espresso into frosting.","Frost top and sides of cake.","Snip small corner of a resealable plastic bag; place whipped cream inside.","Pipe 3 rosettes around outside edges of cake.","Place a chocolate heart atop each rosette.<br><br>","Place 8 chocolate hearts in a small resealable plastic bag.","Microwave until melted, about 15 seconds.","Cut a corner of the bag; randomly drizzle chocolate on dessert plates.","Place a cake wedge on each plate."] cookbook:mocha_delight recipeYield 16 slices cookbook:mocha_delight totalTime "1 hour" cookbook:mocha_delight type cookbook:recipes cookbook:mocha_delight url https://en.wikibooks.org/wiki/Cookbook:Mocha_Delight cookbook:mocha_icing label "mocha icing" cookbook:mocha_icing name "Mocha icing" cookbook:mocha_icing name "Mocha Icing" cookbook:mocha_icing recipeCategory category:chocolate_recipes cookbook:mocha_icing recipeCategory category:coffee_recipes cookbook:mocha_icing recipeCategory category:frosting_and_icing_recipes cookbook:mocha_icing recipeCategory category:recipes_with_metric_units cookbook:mocha_icing recipeFoodstuff cookbook:butter cookbook:mocha_icing recipeFoodstuff cookbook:chocolate cookbook:mocha_icing recipeFoodstuff cookbook:coffee cookbook:mocha_icing recipeFoodstuff cookbook:sugar cookbook:mocha_icing recipeFoodstuff cookbook:vanilla cookbook:mocha_icing recipeIngredient "1 T (15 ml) vanilla extract" cookbook:mocha_icing recipeIngredient "2 cups (480 ml) icing sugar (approximate)" cookbook:mocha_icing recipeIngredient "3 T (45 ml) liquid, strong coffee" cookbook:mocha_icing recipeIngredient "4 T (60 ml) cocoa powder" cookbook:mocha_icing recipeIngredient "6 T (90 ml) butter" cookbook:mocha_icing recipeInstructions ["An hour before baking the cake, take the butter out of the refrigerator to reach room temperature.","Cream the butter.","Add the cocoa and liquids alternately. Then add the sugar alternately with the liquids.","Stop at spreading consistency even if you have not used all the sugar.","Spread on a hot milk cake or other cake."] cookbook:mocha_icing type cookbook:recipes cookbook:mocha_icing url https://en.wikibooks.org/wiki/Cookbook:Mocha_icing cookbook:mocha_icing url https://en.wikibooks.org/wiki/Cookbook:Mocha_Icing cookbook:mock_béarnaise_sauce label "mock béarnaise" cookbook:mock_béarnaise_sauce name "Mock Béarnaise Sauce" cookbook:mock_béarnaise_sauce recipeCategory category:sauce_recipes cookbook:mock_béarnaise_sauce recipeFoodstuff cookbook:butter cookbook:mock_béarnaise_sauce recipeFoodstuff cookbook:onion cookbook:mock_béarnaise_sauce recipeFoodstuff cookbook:onion_powder cookbook:mock_béarnaise_sauce recipeFoodstuff cookbook:pepper cookbook:mock_béarnaise_sauce recipeFoodstuff cookbook:shallot cookbook:mock_béarnaise_sauce recipeFoodstuff cookbook:tarragon cookbook:mock_béarnaise_sauce recipeIngredient "½ tsp. dried tarragon" cookbook:mock_béarnaise_sauce recipeIngredient "¼ tsp. onion powder" cookbook:mock_béarnaise_sauce recipeIngredient "1 slice shallot or small onion, very finely minced, OR" cookbook:mock_béarnaise_sauce recipeIngredient "1 tbs. fresh tarragon, minced, OR" cookbook:mock_béarnaise_sauce recipeIngredient "4 tbs. real mayonnaise" cookbook:mock_béarnaise_sauce recipeIngredient "6 tbs. butter, softened" cookbook:mock_béarnaise_sauce recipeIngredient "pepper" cookbook:mock_béarnaise_sauce recipeInstructions ["Chop the shallot or onion slice very finely.","Add the fresh tarragon and continue chopping until the tarragon is fairly fine, OR","#Put 2 tablespoons of water in a microwaveable measuring cup or small bowl.","#Stir in the dried tarragon, pepper and onion powder and microwave for about 6 seconds.","#Remove from microwave and set aside.","Soften the butter in a microwave oven, stopping the oven every five seconds to mash and stir the butter until it is very soft but not liquid.","In a small bowl or glass measuring cup, microwave the mayonnaise for 5 seconds.","Remove from the microwave and beat in the butter a teaspoonful at a time.","Add the tarragon and onion and stir in.","Test the temperature and if it is not warm enough, heat it for 6 seconds at a time in the microwave, stirring each time. Do not overheat or it might separate; it should be warm not hot."] cookbook:mock_béarnaise_sauce type cookbook:recipes cookbook:mock_béarnaise_sauce url https://en.wikibooks.org/wiki/Cookbook:Mock_Béarnaise_Sauce cookbook:modak/alternate name "Modak/Alternate" cookbook:modak/alternate recipeInstructions ["Divide this dough into small balls, or 'C-Rag' as it is more commonly referred to as. Roll each ball into 1.5 inch diameter circle. Hold it in a hand and make a small bowl of it. Put some coconut filling into this bowl shaped dough. Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges of the bowl. Bring them together, join to form a peak. It should look like a whole garlic. Prepare all other modaks like this.","Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. Place the sifter in a steamer and cover. Steam for about 15 minutes. (Use a big size saucepan or pressure cooker if you don't have a steamer. Do not put the whistle if you use the pressure cooker.)","Serve warm with the clarified butter, also called ghee.","[http:\/\/www.konkanyatra.com\/konkanicusine.html#modak '''Ukdiche Modak Recipe''']<\/text>"] cookbook:modak/alternate url https://en.wikibooks.org/wiki/Cookbook:Modak/Alternate cookbook:modified_food_starch label "modified food starch" cookbook:modified_food_starch name "Modified Food Starch" cookbook:modified_food_starch type cookbook:ingredients cookbook:modified_food_starch url https://en.wikibooks.org/wiki/Cookbook:Modified_Food_Starch cookbook:mohanthaal label "mohanthaal" cookbook:mohingha name "Mohingha" cookbook:mohingha recipeCategory category:recipes_with_images cookbook:mohingha recipeCategory category:very_easy_recipes cookbook:mohingha recipeIngredient "100 g jalapeno peppers, diced" cookbook:mohingha recipeIngredient "10 garlic cloves" cookbook:mohingha recipeIngredient "2 tbsp ketchup" cookbook:mohingha recipeIngredient "30 ml lemonade" cookbook:mohingha recipeIngredient "5 tsp sunflower oil" cookbook:mohingha recipeIngredient "60 g rice vermicelli" cookbook:mohingha recipeIngredient "70 g Mohingha soup powder" cookbook:mohingha recipeIngredient "7/8 cups boiled water" cookbook:mohingha recipeInstructions ["In a large bowl, mix sunflower oil, garlic cloves, soup powder, and lemonade for 3 minutes.","In a small bowl, mix boiled water, diced jalapeno peppers, and ketchup for 5 minutes.","Transfer the mixture in the small bowl to the large bowl and continue mixing for 2 and a half minutes.","Add instant rice vermicelli to the bowl; cover it and wait for 10 minutes.","Top it with toppings that suit your tastes."] cookbook:mohingha type cookbook:recipes cookbook:mohingha url https://en.wikibooks.org/wiki/Cookbook:Mohingha cookbook:moin_moin label "moin moin" cookbook:moin_moin name "Moin Moin" cookbook:moin_moin recipeCategory category:bean_recipes cookbook:moin_moin recipeCategory category:gluten-free_recipes cookbook:moin_moin recipeCategory category:nigerian_recipes cookbook:moin_moin recipeCategory category:recipes_with_images cookbook:moin_moin recipeCategory category:recipes_with_metric_units cookbook:moin_moin recipeCategory category:recipes_without_cooking_time cookbook:moin_moin recipeCategory category:recipes_without_servings cookbook:moin_moin recipeCuisine cookbook:cuisine_of_nigeria cookbook:moin_moin recipeFoodstuff cookbook:black-eyed_pea cookbook:moin_moin recipeFoodstuff cookbook:legumes cookbook:moin_moin recipeFoodstuff cookbook:oil_and_fat cookbook:moin_moin recipeFoodstuff cookbook:salt cookbook:moin_moin recipeFoodstuff cookbook:tomato cookbook:moin_moin recipeFoodstuff cookbook:water cookbook:moin_moin recipeIngredient "black-eyed peas, or other beans" cookbook:moin_moin recipeIngredient "oil" cookbook:moin_moin recipeIngredient "salt" cookbook:moin_moin recipeIngredient "tomatoes" cookbook:moin_moin recipeIngredient "water" cookbook:moin_moin recipeInstructions ["Soak some beans in a large container (some people recommend lightly grinding the beans first to make it easier to remove the skin) for about an hour or so.","Prepare foil or empty cans for the cooking:","* If using empty cans, make sure their interior is clean, and lightly greased.","* If using foil:","*#Tear off about 1 foot (30cm) of the foil.","*#Fold the foil in half.","*#One of the edges is closed and fine. For two of the other edges, roll them a few times over to make sure they will take the weight of the mixture (at least an inch-worth of rolling).","*#When you are done, the foil will look like rectangles with only one edge open.","Rub the beans between your hands to peel the skin off. (The skin should float to the top of the container.) Keep doing this until you have most of the skin off the beans.","Grind the beans into a smooth, finely-ground, mostly-liquid paste.","Add blended tomatoes (or tomato sauce and paste), oil (just a few teaspoons), a little salt, and if you wish, you can also add hard-boiled eggs, or dried fish, or meat, or ground beef. you can even add liver.","Place into either the foil or the cans.","* If using cans, simply pour some of the batter into the cans, making sure you leave enough room for the cooking moin moin to rise.","* If using foil, pour some of the batter into the foil, and then close up the last edge of the foil (once again, by rolling it securely).","Place some water in a large pot.","Place the cans or the foil into them.","Boil the moin moin until it forms a solid substance (at least half an hour)","Remove them from the cans or the foil before serving.","[http:\/\/www.onekobo.com\/Gallery\/Cooking\/index.html Visual Cookbook of African Foods] African recipes illustrated"] cookbook:moin_moin type cookbook:recipes cookbook:moin_moin url https://en.wikibooks.org/wiki/Cookbook:Moin_Moin cookbook:mojito label "mojitos" cookbook:moksi_alesie label "moksi aleisi" cookbook:moksi_alesie name "Moksi Alesie" cookbook:moksi_alesie type cookbook:recipes cookbook:moksi_alesie url https://en.wikibooks.org/wiki/Cookbook:Moksi_Alesie cookbook:molasses_cookies label "molasses cookies" cookbook:molasses_cookies name "Molasses Cookies" cookbook:molasses_cookies recipeCategory category:american_dessert_recipes cookbook:molasses_cookies recipeCategory category:baking_recipes cookbook:molasses_cookies recipeCategory category:cookie_recipes cookbook:molasses_cookies recipeCategory category:ginger_recipes cookbook:molasses_cookies recipeCategory category:molasses_recipes cookbook:molasses_cookies recipeCategory category:recipes_with_images cookbook:molasses_cookies recipeEquipment cookbook:cookie_sheet cookbook:molasses_cookies recipeEquipment cookbook:rolling_pin cookbook:molasses_cookies recipeFoodstuff cookbook:baking_soda cookbook:molasses_cookies recipeFoodstuff cookbook:cinnamon cookbook:molasses_cookies recipeFoodstuff cookbook:egg cookbook:molasses_cookies recipeFoodstuff cookbook:flour cookbook:molasses_cookies recipeFoodstuff cookbook:ginger cookbook:molasses_cookies recipeFoodstuff cookbook:milk cookbook:molasses_cookies recipeFoodstuff cookbook:molasses cookbook:molasses_cookies recipeFoodstuff cookbook:raisin cookbook:molasses_cookies recipeFoodstuff cookbook:shortening cookbook:molasses_cookies recipeFoodstuff cookbook:sugar cookbook:molasses_cookies recipeFoodstuff cookbook:vinegar cookbook:molasses_cookies recipeFoodstuff cookbook:walnut cookbook:molasses_cookies recipeIngredient "1/2 cup milk (minus 1/2 tablespoon for the vinegar)" cookbook:molasses_cookies recipeIngredient "1/2 cup shortening (see ''variation'' below if substitution is desired)" cookbook:molasses_cookies recipeIngredient "1/2 cup sugar" cookbook:molasses_cookies recipeIngredient "1/2 tablespoon vinegar" cookbook:molasses_cookies recipeIngredient "1/4 teaspoon cinnamon" cookbook:molasses_cookies recipeIngredient "1/4 teaspoon ginger" cookbook:molasses_cookies recipeIngredient "1 cup molasses" cookbook:molasses_cookies recipeIngredient "1 egg" cookbook:molasses_cookies recipeIngredient "2 teaspoon baking soda" cookbook:molasses_cookies recipeIngredient "4 cup flour (approximate upper limit; see instructions below)" cookbook:molasses_cookies recipeIngredient "toppings: walnuts, raisins, etc." cookbook:molasses_cookies recipeInstructions ["Grease some cookie sheets.","Prepare 3 mixtures:","*the vinegar, plus enough milk to make 1\/2 cup (alternately, use real sour milk)","*the baking soda, cinnamon, ginger, and 2.5 cups (not all 4 cups) of flour","*the sugar and shortening creamed together, then also adding in the egg and molasses (use a large bowl)","To the sugar+shortening+egg+molasses mixture, alternately mix in small amounts of the other two mixtures until everything is in one bowl. Mix this well.","Bit by bit, mix in more flour as needed. For drop cookies, you might not add any more. For rolled cookies produced without refrigeration, you are likely to need an extra 1.5 cup for a total of 4 cups. Refrigeration can reduce this slightly.","Form the cookies","*If making drop cookies, plop some batter onto a cookie sheet. Using a bit of sugar to prevent sticking, squish the cookie with a glass. Push some walnut pieces into the top of the cookie.","*If making rolled cookies, you may wish to refrigerate the batter. Plop a pint-sized blob of batter onto a flour-dusted surface. Dust the top of the dough with flour as you squish it down, then roll it out. A cold marble rolling pin is suggested. Cut out shapes, then place them on the cookie sheet. The unused dough may be put back into the mix; note that this increases the proportion of flour.","Cook for 8 to 10 minutes at 375\u00b0F"] cookbook:molasses_cookies type cookbook:recipes cookbook:molasses_cookies url https://en.wikibooks.org/wiki/Cookbook:Molasses_Cookies cookbook:molasses-glazed_pork_chops name "Molasses-Glazed Pork Chops" cookbook:molasses-glazed_pork_chops recipeCategory category:grilled_recipes cookbook:molasses-glazed_pork_chops recipeCategory category:main_course_recipes cookbook:molasses-glazed_pork_chops recipeCategory category:molasses_recipes cookbook:molasses-glazed_pork_chops recipeCategory category:pork_chop_recipes cookbook:molasses-glazed_pork_chops recipeIngredient "1/2 tsp ground ginger" cookbook:molasses-glazed_pork_chops recipeIngredient "1 tsp black pepper" cookbook:molasses-glazed_pork_chops recipeIngredient "1 tsp garlic powder" cookbook:molasses-glazed_pork_chops recipeIngredient "1 tsp salt" cookbook:molasses-glazed_pork_chops recipeIngredient "2 tbsp cider vinegar" cookbook:molasses-glazed_pork_chops recipeIngredient "2 tsp dried rosemary" cookbook:molasses-glazed_pork_chops recipeIngredient "3/4 tsp cayenne pepper" cookbook:molasses-glazed_pork_chops recipeIngredient "4 thick cut pork rib chops" cookbook:molasses-glazed_pork_chops recipeIngredient "6 ounces by weight of molasses" cookbook:molasses-glazed_pork_chops recipeIngredient "Juice of two limes" cookbook:molasses-glazed_pork_chops recipeInstructions ["Place pork chops in a large zip-top bag. Combine liquid ingredients and pour into bag. Refrigerate for at least 30 minutes.","Take pork out of marinade. Combine dry seasonings and rub on pork. Heat your grill as high as it will go.","Boil marinade ten minutes.","Place pork on grill and cook 2 minutes, brushing with marinade before turning 90 degrees. Cook another 2 minutes, brushing.","Flip and repeat. Remove from grill and let rest for 10 minutes. Serve with additional marinade."] cookbook:molasses-glazed_pork_chops type cookbook:recipes cookbook:molasses-glazed_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Molasses-Glazed_Pork_Chops cookbook:molasses label "blackstrap" cookbook:molasses label "light molasses" cookbook:molasses label "molasses" cookbook:molasses name "Blackstrap" cookbook:molasses name "Molasses" cookbook:molasses recipeCategory category:basic_foodstuffs cookbook:molasses recipeCategory category:sweeteners cookbook:molasses_taffy label "molasses taffy" cookbook:molasses_taffy name "Molasses Taffy" cookbook:molasses_taffy recipeCategory category:confection_recipes cookbook:molasses_taffy recipeCategory category:molasses_recipes cookbook:molasses_taffy recipeCookingTechnique cookbook:cold_water_candy_test cookbook:molasses_taffy recipeFoodstuff cookbook:baking_soda cookbook:molasses_taffy recipeFoodstuff cookbook:butter cookbook:molasses_taffy recipeFoodstuff cookbook:cream_of_tartar cookbook:molasses_taffy recipeFoodstuff cookbook:molasses cookbook:molasses_taffy recipeFoodstuff cookbook:sugar cookbook:molasses_taffy recipeFoodstuff cookbook:vinegar cookbook:molasses_taffy recipeFoodstuff cookbook:water cookbook:molasses_taffy recipeIngredient "1 1/2 cups granulated sugar" cookbook:molasses_taffy recipeIngredient "1 1/2 Tbsp. vinegar" cookbook:molasses_taffy recipeIngredient "1/2 cup fancy molasses" cookbook:molasses_taffy recipeIngredient "1/2 cup water" cookbook:molasses_taffy recipeIngredient "1/4 tsp. cream of tartar" cookbook:molasses_taffy recipeIngredient "1/8 tsp. baking soda" cookbook:molasses_taffy recipeIngredient "4 Tbsp. butter" cookbook:molasses_taffy recipeInstructions ["Place molasses, sugar, vinegar and water in a heavy saucepan and cook until a small amount tried in cold water is brittle (300-310\u00b0F or 150\u00b0C).","Remove from heat and add butter, cream of tartar and baking soda.","Pour into buttered pan or onto marble surface.","When cool enough to handle, pull until light in color. Butter the hands before pulling. Twist.","Cut into one-inch pieces; wrap in squares of waxed paper."] cookbook:molasses_taffy type cookbook:recipes cookbook:molasses_taffy url https://en.wikibooks.org/wiki/Cookbook:Molasses_Taffy cookbook:molasses type cookbook:basic_foodstuffs cookbook:molasses type cookbook:ingredients cookbook:molasses type cookbook:sweeteners cookbook:molasses url https://en.wikibooks.org/wiki/Cookbook:Blackstrap cookbook:molasses url https://en.wikibooks.org/wiki/Cookbook:Molasses cookbook:mollusc label "molluscs" cookbook:mondongo_a_la_andaluza label "mondongo a la andaluza" cookbook:mondongo_kabic label "mondongo kabic" cookbook:mondongo label "mondongo" cookbook:mongolia type cookbook:cuisines cookbook:mongolia type cookbook:cuisines_by_country cookbook:monkey_bread name "Monkey Bread" cookbook:monkey_bread recipeCategory category:american_dessert_recipes cookbook:monkey_bread recipeCategory category:baking_recipes cookbook:monkey_bread recipeCategory category:bread_recipes cookbook:monkey_bread recipeEquipment cookbook:bundt_cake_pan cookbook:monkey_bread recipeFoodstuff cookbook:brown_sugar cookbook:monkey_bread recipeFoodstuff cookbook:butter cookbook:monkey_bread recipeFoodstuff cookbook:cinnamon cookbook:monkey_bread recipeFoodstuff cookbook:margarine cookbook:monkey_bread recipeFoodstuff cookbook:sugar cookbook:monkey_bread recipeIngredient "¾ cup brown sugar" cookbook:monkey_bread recipeIngredient "¾ cup butter or margarine" cookbook:monkey_bread recipeIngredient "¾ cup sugar" cookbook:monkey_bread recipeIngredient "¼ cup white sugar" cookbook:monkey_bread recipeIngredient "1½ tsp cinnamon" cookbook:monkey_bread recipeIngredient "1/2 cup brown sugar" cookbook:monkey_bread recipeIngredient "1/2 cup white sugar" cookbook:monkey_bread recipeIngredient "1 tsp cinnamon" cookbook:monkey_bread recipeIngredient "2 cups Cinnamon-sugar mixture" cookbook:monkey_bread recipeIngredient "2 sticks butter" cookbook:monkey_bread recipeIngredient "4 cans of biscuits, cut into quarters" cookbook:monkey_bread recipeIngredient "4 tubes of refrigerated Pillsbury Buttermilk Biscuits" cookbook:monkey_bread recipeIngredient "Bundt Pan" cookbook:monkey_bread recipeIngredient "PAM spray" cookbook:monkey_bread recipeInstructions ["Use PAM cooking spray to fully grease inside of the bundt pan. Set oven to 350\u00b0F (175\u00b0C).","Take biscuits out of can. Notice that they're cut up into 8 sections. Use scissors to cut each section into quarters, so that you have 4 pieces with each section. This should be a total of 32 pieces per can.","Put pieces into bowl with cinnamon-sugar mixture. Roll pieces until they are fully covered in cinnamon sugar. Place pieces into the bundt pan.","Melt and bring to a boil: 1\/2 cup white sugar, 1\/2 cup brown sugar, 2 sticks butter. After glaze has thickened, pour glaze on top of biscuit pieces in the bundt pan.","Put Monkey Bread in oven for 25-30 minutes. Invert onto plate. Serve."] cookbook:monkey_bread type cookbook:recipes cookbook:monkey_bread url https://en.wikibooks.org/wiki/Cookbook:Monkey_Bread cookbook:monkey_butter label "monkey butter" cookbook:monkey_butter name "Monkey butter" cookbook:monkey_butter name "Monkey Butter" cookbook:monkey_butter recipeCategory category:banana_recipes cookbook:monkey_butter recipeCategory category:peanut_butter_recipes cookbook:monkey_butter recipeIngredient "1 cup vanilla yogurt" cookbook:monkey_butter recipeIngredient "1 mashed banana" cookbook:monkey_butter recipeIngredient "2 Tablespoons reduced-fat peanut butter" cookbook:monkey_butter recipeIngredient "2 teaspoons cinnamon sugar" cookbook:monkey_butter type cookbook:recipes cookbook:monkey_butter url https://en.wikibooks.org/wiki/Cookbook:Monkey_butter cookbook:monkey_butter url https://en.wikibooks.org/wiki/Cookbook:Monkey_Butter cookbook:monte_cristo_burgers name "Monte Cristo Burgers" cookbook:monte_cristo_burgers recipeCategory category:egg_recipes cookbook:monte_cristo_burgers recipeCategory category:grilled_recipes cookbook:monte_cristo_burgers recipeCategory category:ground_beef_recipes cookbook:monte_cristo_burgers recipeCategory category:hamburger_recipes cookbook:monte_cristo_burgers recipeFoodstuff cookbook:olive_oil cookbook:monte_cristo_burgers recipeFoodstuff cookbook:pepper cookbook:monte_cristo_burgers recipeIngredient "1 egg, beaten" cookbook:monte_cristo_burgers recipeIngredient "1 pound 80/20 ground chuck" cookbook:monte_cristo_burgers recipeIngredient "2 tbsp heavy cream" cookbook:monte_cristo_burgers recipeIngredient "4 hamburger buns, halved" cookbook:monte_cristo_burgers recipeIngredient "4 slices cheese, any cheese you like" cookbook:monte_cristo_burgers recipeIngredient "Few shots of hot sauce" cookbook:monte_cristo_burgers recipeIngredient "Nonstick cooking spray" cookbook:monte_cristo_burgers recipeIngredient "Olive oil" cookbook:monte_cristo_burgers recipeIngredient "Salt and freshly ground black pepper" cookbook:monte_cristo_burgers recipeInstructions ["Preheat oven to 200 degrees.","Combine the egg, hot sauce, and cream in a pie plate. Dip cut sides of buns into egg mixture. Move to a cooling rack and let sit 10 minutes.","Heat a medium nonstick skillet over medium heat. Grease with nonstick cooking spray.","Add buns, one at a time, and cook until browned on cut side. Move to a clean plate and repeat until all buns have been cooked. Keep warm in the oven.","Form beef into 4 equal patties. Brush both sides with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper.","Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and reapply grate. Add patties and cook, turning often, until internal temperature reaches 145 degrees F for medium rare, 160 for medium, and 170 for toast. (I know people think 165F is the only way to be safe, but I'm taking my chances.)","Remove to a plate, top with cheese, and cover with aluminum foil. Let rest 3 minutes.","Place a patty on the bottom half of each bun. Top with upper half and serve warm."] cookbook:monte_cristo_burgers type cookbook:recipes cookbook:monte_cristo_burgers url https://en.wikibooks.org/wiki/Cookbook:Monte_Cristo_Burgers cookbook:monte_cristo_sandwich label "monte cristo sandwich" cookbook:monte_cristo_sandwich name "Monte Cristo Sandwich" cookbook:monte_cristo_sandwich recipeCategory category:cheese_recipes cookbook:monte_cristo_sandwich recipeCategory category:chicken_recipes cookbook:monte_cristo_sandwich recipeCategory category:ham_recipes cookbook:monte_cristo_sandwich recipeCategory category:pan_fried_recipes cookbook:monte_cristo_sandwich recipeCategory category:sandwich_recipes cookbook:monte_cristo_sandwich recipeCookingTechnique cookbook:batter cookbook:monte_cristo_sandwich recipeFoodstuff cookbook:chicken cookbook:monte_cristo_sandwich recipeFoodstuff cookbook:egg cookbook:monte_cristo_sandwich recipeFoodstuff cookbook:emmental_cheese cookbook:monte_cristo_sandwich recipeFoodstuff cookbook:ham cookbook:monte_cristo_sandwich recipeIngredient "egg batter" cookbook:monte_cristo_sandwich recipeIngredient "sliced cooked chicken" cookbook:monte_cristo_sandwich recipeIngredient "sliced Emmental cheese" cookbook:monte_cristo_sandwich recipeIngredient "sliced ham" cookbook:monte_cristo_sandwich recipeIngredient "sliced white bread" cookbook:monte_cristo_sandwich recipeInstructions ["Take three slices of white bread.","Butter the first and cover with lean baked ham and chicken.","Butter the middle slice on both sides, place on meat, and cover with thinly sliced cheese.","Butter the third slice and place, butter down, over cheese.","Trim crusts; cut sandwich in two; secure with toothpicks; dip in light egg batter; fry in butter on all sides until golden brown.","Remove toothpicks and serve with currant jelly, strawberry jam, or cranberry sauce.<ref>The Brown Derby Cookbook [Doubleday & Company:Garden City NY] 1949 (p. 183)<\/ref>"] cookbook:monte_cristo_sandwich type cookbook:recipes cookbook:monte_cristo_sandwich url https://en.wikibooks.org/wiki/Cookbook:Monte_Cristo_Sandwich cookbook:monterey_jack_cheese label "monterey jack" cookbook:monterey_jack_cheese label "monterey jack cheese" cookbook:monterey_jack_cheese label "monterrey jack" cookbook:monterey_jack_cheese label "monterrey jack cheese" cookbook:monterey_jack_cheese name "Monterey Jack Cheese" cookbook:monterey_jack_cheese recipeCategory category:cheeses cookbook:monterey_jack_cheese type cookbook:ingredients cookbook:monterey_jack_cheese url https://en.wikibooks.org/wiki/Cookbook:Monterey_Jack_Cheese cookbook:monterey_jack_chicken_breasts name "Monterey Jack Chicken Breasts" cookbook:monterey_jack_chicken_breasts recipeCategory category:baked_recipes cookbook:monterey_jack_chicken_breasts recipeCategory category:cheese_recipes cookbook:monterey_jack_chicken_breasts recipeCategory category:chicken_recipes cookbook:monterey_jack_chicken_breasts recipeCategory category:easy_recipes cookbook:monterey_jack_chicken_breasts recipeCategory category:main_course_recipes cookbook:monterey_jack_chicken_breasts recipeFoodstuff cookbook:monterey_jack_cheese cookbook:monterey_jack_chicken_breasts recipeFoodstuff cookbook:olive_oil cookbook:monterey_jack_chicken_breasts recipeFoodstuff cookbook:pepper cookbook:monterey_jack_chicken_breasts recipeIngredient "1/2 cup shredded Monterrey Jack cheese" cookbook:monterey_jack_chicken_breasts recipeIngredient "4 boneless skinless chicken breasts" cookbook:monterey_jack_chicken_breasts recipeIngredient "4 pinches freshly ground cumin" cookbook:monterey_jack_chicken_breasts recipeIngredient "Olive oil" cookbook:monterey_jack_chicken_breasts recipeIngredient "Salt and freshly ground black pepper" cookbook:monterey_jack_chicken_breasts recipeInstructions ["Brush both sides of chicken with olive oil. Sprinkle liberally with salt, freshly ground black pepper, and 1 pinch of cumin. Place in a large roasting pan and insert a probe thermometer into one of them and place in the center of a 400 degree oven until internal temperature reaches 165 degrees F.","Remove and sprinkle with cheese. Place back in oven until cheese is melted. Serve warm."] cookbook:monterey_jack_chicken_breasts type cookbook:recipes cookbook:monterey_jack_chicken_breasts url https://en.wikibooks.org/wiki/Cookbook:Monterey_Jack_Chicken_Breasts cookbook:montreal_russian_borscht label "montreal russian borscht" cookbook:montreal_russian_borscht name "Montreal Russian Borscht" cookbook:montreal_russian_borscht recipeCategory category:beet_recipes cookbook:montreal_russian_borscht recipeCategory category:borscht_recipes cookbook:montreal_russian_borscht recipeCategory category:cabbage_recipes cookbook:montreal_russian_borscht recipeCategory category:canadian_recipes cookbook:montreal_russian_borscht recipeCategory category:russian_recipes cookbook:montreal_russian_borscht recipeCategory category:soup_recipes cookbook:montreal_russian_borscht recipeCategory category:vegan_recipes cookbook:montreal_russian_borscht recipeCookingTechnique cookbook:boiling cookbook:montreal_russian_borscht recipeCuisine cookbook:cuisine_of_russia cookbook:montreal_russian_borscht recipeCuisine cookbook:vegan_cuisine cookbook:montreal_russian_borscht recipeEquipment cookbook:stock_pot cookbook:montreal_russian_borscht recipeFoodstuff cookbook:beet cookbook:montreal_russian_borscht recipeFoodstuff cookbook:cabbage cookbook:montreal_russian_borscht recipeFoodstuff cookbook:carrot cookbook:montreal_russian_borscht recipeFoodstuff cookbook:garlic cookbook:montreal_russian_borscht recipeFoodstuff cookbook:onion cookbook:montreal_russian_borscht recipeFoodstuff cookbook:potato cookbook:montreal_russian_borscht recipeFoodstuff cookbook:salt cookbook:montreal_russian_borscht recipeFoodstuff cookbook:sugar cookbook:montreal_russian_borscht recipeFoodstuff cookbook:tomato cookbook:montreal_russian_borscht recipeFoodstuff cookbook:water cookbook:montreal_russian_borscht recipeIngredient "1 can stewed tomatoes, or an equivalent amount of fresh tomatoes" cookbook:montreal_russian_borscht recipeIngredient "1 large onion, thinly sliced" cookbook:montreal_russian_borscht recipeIngredient "1 or 2 cloves garlic" cookbook:montreal_russian_borscht recipeIngredient "1 potato, julienned (optional)" cookbook:montreal_russian_borscht recipeIngredient "1 small can tomato paste" cookbook:montreal_russian_borscht recipeIngredient "3 medium carrots, peeled and julienned" cookbook:montreal_russian_borscht recipeIngredient "5 or 6 medium beets, peeled and julienned" cookbook:montreal_russian_borscht recipeIngredient "7 litres water" cookbook:montreal_russian_borscht recipeIngredient "&frac12; large white cabbage, shredded" cookbook:montreal_russian_borscht recipeIngredient "sugar and salt, to taste" cookbook:montreal_russian_borscht recipeInstructions ["Fill large stock pot with water. Add can stewed tomatoes, tomato paste, sugar, salt, onion, garlic, and beets, and bring to a boil for 20 minutes.","Add carrots, cabbage, and optionally the potato.","Return to a boil and cook for 1.5 hours"] cookbook:montreal_russian_borscht type cookbook:recipes cookbook:montreal_russian_borscht url https://en.wikibooks.org/wiki/Cookbook:Montreal_Russian_Borscht cookbook:montreal_steak_seasoning label "montreal steak seasoning" cookbook:montreal_steak_seasoning name "Montreal Steak Seasoning" cookbook:montreal_steak_seasoning recipeCategory category:canadian_recipes cookbook:montreal_steak_seasoning recipeCategory category:spice_mix_recipes cookbook:montreal_steak_seasoning recipeIngredient "2 tablespoons coarse salt (kosher or sea)" cookbook:montreal_steak_seasoning recipeIngredient "2 teaspoons California garlic powder (probably any garlic powder, not garlic salt, will do)" cookbook:montreal_steak_seasoning recipeIngredient "4 teaspoons coarsely ground coriander seeds" cookbook:montreal_steak_seasoning recipeIngredient "4 teaspoons crushed red pepper flakes (or cayenne pepper)" cookbook:montreal_steak_seasoning recipeIngredient "4 teaspoons dill weed" cookbook:montreal_steak_seasoning recipeIngredient "4 teaspoons fresh ground black pepper (coarse)" cookbook:montreal_steak_seasoning recipeIngredient "4 teaspoons paprika" cookbook:montreal_steak_seasoning recipeInstructions ["Combine the ingredients then use them to season steak. Can be stored in an airtight container for a number of months."] cookbook:montreal_steak_seasoning type cookbook:recipes cookbook:montreal_steak_seasoning url https://en.wikibooks.org/wiki/Cookbook:Montreal_Steak_Seasoning cookbook:moqueca_de_peixe label "moqueca de peixe" cookbook:moqueca_de_peixe name "Moqueca de Peixe" cookbook:moqueca_de_peixe recipeCategory category:brazilian_recipes cookbook:moqueca_de_peixe recipeCategory category:coconut_recipes cookbook:moqueca_de_peixe recipeCategory category:fish_recipes cookbook:moqueca_de_peixe recipeCategory category:recipes_with_metric_units cookbook:moqueca_de_peixe recipeCookingTechnique cookbook:boiling cookbook:moqueca_de_peixe recipeCookingTechnique cookbook:marinating cookbook:moqueca_de_peixe recipeCuisine cookbook:cuisine_of_brazil cookbook:moqueca_de_peixe recipeFoodstuff cookbook:bell_pepper cookbook:moqueca_de_peixe recipeFoodstuff cookbook:cilantro cookbook:moqueca_de_peixe recipeFoodstuff cookbook:coconut_milk cookbook:moqueca_de_peixe recipeFoodstuff cookbook:fish cookbook:moqueca_de_peixe recipeFoodstuff cookbook:garlic cookbook:moqueca_de_peixe recipeFoodstuff cookbook:lemon_juice cookbook:moqueca_de_peixe recipeFoodstuff cookbook:oil_and_fat cookbook:moqueca_de_peixe recipeFoodstuff cookbook:onion cookbook:moqueca_de_peixe recipeFoodstuff cookbook:pepper cookbook:moqueca_de_peixe recipeFoodstuff cookbook:rice cookbook:moqueca_de_peixe recipeFoodstuff cookbook:salt cookbook:moqueca_de_peixe recipeFoodstuff cookbook:tomato cookbook:moqueca_de_peixe recipeIngredient "12 tablespoons Azeite de dendê (a very tasty, heavy, saffron-colored palm oil, which may not be omitted for moqueca under any circumstances)" cookbook:moqueca_de_peixe recipeIngredient "1 clove of garlic, squeezed" cookbook:moqueca_de_peixe recipeIngredient "1 kg of fresh (white) fish (just try coal fish in the beginning), cut into two-finger wide stripes/slices" cookbook:moqueca_de_peixe recipeIngredient "200 mL coconut milk" cookbook:moqueca_de_peixe recipeIngredient "2 bell peppers (one red, one green), cut into circular slices" cookbook:moqueca_de_peixe recipeIngredient "2 mid-sized onions, cut into circular slices" cookbook:moqueca_de_peixe recipeIngredient "4 cilantro stems with leaves, finely chopped" cookbook:moqueca_de_peixe recipeIngredient "4 ripe tomatoes, chopped, optionally skinned" cookbook:moqueca_de_peixe recipeIngredient "pepper" cookbook:moqueca_de_peixe recipeIngredient "salt" cookbook:moqueca_de_peixe recipeIngredient "the juice of one lemon" cookbook:moqueca_de_peixe recipeInstructions ["Leave the fish in a marinade made out of lemon juice and fine powdered pepper for at least one hour.","Put the fish, onions, bell peppers, garlic, tomatoes and the cilantro in numerous layers into a pot.","Pour the azeite de dend\u00ea and the coconut milk over all and let boil everything for 20 minutes. From time to time ladle\/scoop the liquid from the pot's bottom to its top. Be careful, in order not to break the fish!","Serve with white rice."] cookbook:moqueca_de_peixe type cookbook:recipes cookbook:moqueca_de_peixe url https://en.wikibooks.org/wiki/Cookbook:Moqueca_de_Peixe cookbook:morasa_polo label "morasa polo" cookbook:morel_mushroom label "morel" cookbook:morel_recipes name "Morel" cookbook:morel_recipes url https://en.wikibooks.org/wiki/Cookbook:Morel cookbook:moroccan_couscous name "Moroccan Couscous" cookbook:moroccan_couscous recipeCategory category:african_recipes cookbook:moroccan_couscous recipeCategory category:ginger_recipes cookbook:moroccan_couscous recipeCategory category:lemon_recipes cookbook:moroccan_couscous recipeCategory category:moroccan_recipes cookbook:moroccan_couscous recipeCategory category:pasta_recipes cookbook:moroccan_couscous recipeCategory category:side_dish_recipes cookbook:moroccan_couscous recipeCuisine cookbook:african_cuisines cookbook:moroccan_couscous recipeCuisine cookbook:cuisine_of_morocco cookbook:moroccan_couscous recipeCuisine cookbook:cuisine_of_zambia cookbook:moroccan_couscous recipeIngredient "1 (10 ounce) box quick-cooking couscous" cookbook:moroccan_couscous recipeIngredient "1 1/2 tsp freshly ground coriander" cookbook:moroccan_couscous recipeIngredient "1 1/2 tsp salt" cookbook:moroccan_couscous recipeIngredient "1/4 cup freshly squeezed lemon juice" cookbook:moroccan_couscous recipeIngredient "1/4 tsp freshly ground cumin" cookbook:moroccan_couscous recipeIngredient "2 3/4 cups chicken broth" cookbook:moroccan_couscous recipeIngredient "2 bay leaves" cookbook:moroccan_couscous recipeIngredient "2 tbs hot pepper paste" cookbook:moroccan_couscous recipeIngredient "4 preserved lemon wedges" cookbook:moroccan_couscous recipeIngredient "Olive oil" cookbook:moroccan_couscous recipeInstructions ["Combine liquids in a bowl. Set aside.","Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Saut\u00e9 until couscous is slightly browned.","Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.","Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb."] cookbook:moroccan_couscous type cookbook:recipes cookbook:moroccan_couscous url https://en.wikibooks.org/wiki/Cookbook:Moroccan_Couscous cookbook:moroccan_salad label "moroccan salad" cookbook:moroccan_salad name "Moroccan Salad" cookbook:moroccan_salad recipeCategory category:moroccan_recipes cookbook:moroccan_salad recipeCategory category:salad_recipes cookbook:moroccan_salad recipeCuisine cookbook:cuisine_of_morocco cookbook:moroccan_salad recipeIngredient "1 green pepper," cookbook:moroccan_salad recipeIngredient "1 smallish onion" cookbook:moroccan_salad recipeIngredient "3 large ripe tomatoes," cookbook:moroccan_salad recipeIngredient "Ground cumin" cookbook:moroccan_salad recipeIngredient "Handful of fresh coriander" cookbook:moroccan_salad recipeIngredient "Salt and pepper" cookbook:moroccan_salad recipeIngredient "Vinegar or lemon juice" cookbook:moroccan_salad recipeInstructions ["Cut the tomatoes, pepper and onion into small dice","Add the fresh coriander finely chopped.","Add about a teaspoon of ground cumin, salt and pepper to taste and about 2 tablespoons of vinegar (I use cider vinegar) or lemon juice.","Put it all into a plastic container, put the lid on tightly and give it a good shake then leave for 30 minutes to let the flavours mingle before serving."] cookbook:moroccan_salad type cookbook:recipes cookbook:moroccan_salad url https://en.wikibooks.org/wiki/Cookbook:Moroccan_Salad cookbook:moroccan_soup name "Moroccan Soup" cookbook:moroccan_soup recipeCategory category:boiled_recipes cookbook:moroccan_soup recipeCategory category:lamb_recipes cookbook:moroccan_soup recipeCategory category:meat_recipes cookbook:moroccan_soup recipeCategory category:moroccan_recipes cookbook:moroccan_soup recipeCategory category:recipes_with_metric_units cookbook:moroccan_soup recipeCategory category:soup_recipes cookbook:moroccan_soup recipeCuisine cookbook:cuisine_of_morocco cookbook:moroccan_soup recipeIngredient "1 diced onion" cookbook:moroccan_soup recipeIngredient "1 L of appropriate broth or bouillon" cookbook:moroccan_soup recipeIngredient "1 tsp of cinnamon" cookbook:moroccan_soup recipeIngredient "1 tsp of ground coriander" cookbook:moroccan_soup recipeIngredient "1 tsp of paprika powder" cookbook:moroccan_soup recipeIngredient "200 g of dried apricots divided into 8 portions" cookbook:moroccan_soup recipeIngredient "350 g of lamb meat or 4 chicken breasts, chopped" cookbook:moroccan_soup recipeIngredient "3 tsp of olive oil" cookbook:moroccan_soup recipeIngredient "400 g of diced tomatoes (with garlic if possible)" cookbook:moroccan_soup recipeIngredient "Carrots (optional)" cookbook:moroccan_soup recipeIngredient "Cayenne" cookbook:moroccan_soup recipeIngredient "Ground black pepper" cookbook:moroccan_soup recipeIngredient "Salt" cookbook:moroccan_soup recipeIngredient "Sweet potatoes (optional)" cookbook:moroccan_soup recipeInstructions ["Fry the onion lightly in oil, then add spices and the rest of ingredients and cook until ready."] cookbook:moroccan_soup type cookbook:recipes cookbook:moroccan_soup url https://en.wikibooks.org/wiki/Cookbook:Moroccan_Soup cookbook:morocco type cookbook:cuisines cookbook:morocco type cookbook:cuisines_by_country cookbook:mortadella label "mortadella" cookbook:mortadella name "Mortadella" cookbook:mortadella recipeCategory category:featured_ingredients cookbook:mortadella type cookbook:featured_ingredients cookbook:mortadella type cookbook:ingredients cookbook:mortadella type cookbook:meat_and_poultry cookbook:mortadella url https://en.wikibooks.org/wiki/Cookbook:Mortadella cookbook:mortar_and_pestle label "mortar" cookbook:mortar_and_pestle label "mortar and pestle" cookbook:mortar_and_pestle label "mortar with pestle" cookbook:mortar_and_pestle label "pestle and large mortar" cookbook:mortar_and_pestle label "pestle and mortar" cookbook:mortar_and_pestle name "Mortar and pestle" cookbook:mortar_and_pestle name "Mortar and Pestle" cookbook:mortar_and_pestle type cookbook:cookbook/equipment cookbook:mortar_and_pestle url https://en.wikibooks.org/wiki/Cookbook:Mortar_and_pestle cookbook:mortar_and_pestle url https://en.wikibooks.org/wiki/Cookbook:Mortar_and_Pestle cookbook:mouli_legumes label "mouli legumes" cookbook:moussaka_(bulgarian) label "moussaka" cookbook:moussaka_(bulgarian) label "moussaka (bulgarian)" cookbook:moussaka_(bulgarian) name "Moussaka (Bulgarian)" cookbook:moussaka_(bulgarian) recipeCategory category:bulgarian_recipes cookbook:moussaka_(bulgarian) recipeCategory category:casserole_recipes cookbook:moussaka_(bulgarian) recipeCategory category:pork_recipes cookbook:moussaka_(bulgarian) recipeCategory category:potato_recipes cookbook:moussaka_(bulgarian) recipeCuisine cookbook:cuisine_of_bulgaria cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:egg cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:flour cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:oil_and_fat cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:onion cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:parsley cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:pepper cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:pork cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:potato cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:salt cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:tomato cookbook:moussaka_(bulgarian) recipeFoodstuff cookbook:yogurt cookbook:moussaka_(bulgarian) recipeIngredient "1/2 kg of minced meat (usually pork in Bulgaria, but don't hesitate to experiment!)" cookbook:moussaka_(bulgarian) recipeIngredient "1 cup yogurt" cookbook:moussaka_(bulgarian) recipeIngredient "1 kg of potatoes, peeled and finely chopped" cookbook:moussaka_(bulgarian) recipeIngredient "2 spoonfuls flour" cookbook:moussaka_(bulgarian) recipeIngredient "3 eggs, beaten" cookbook:moussaka_(bulgarian) recipeIngredient "Oil for cooking" cookbook:moussaka_(bulgarian) recipeIngredient "one onion, finely chopped" cookbook:moussaka_(bulgarian) recipeIngredient "Parsley, 1/3 cupful, finely chopped" cookbook:moussaka_(bulgarian) recipeIngredient "Salt and pepper, to taste" cookbook:moussaka_(bulgarian) recipeIngredient "two tomatoes, finely chopped" cookbook:moussaka_(bulgarian) recipeInstructions ["Fry the onion and the minced meat in a little oil. The more fatty the meat is, the less oil you need.","When it is no longer red, mix it with the potatoes, tomatoes, and parsley. Add salt and pepper to taste.","Bake for about 1 hour, or until the potatoes are cooked.","Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes. It's delicious with cold yogurt on the side. Enjoy!"] cookbook:moussaka_(bulgarian) type cookbook:recipes cookbook:moussaka_(bulgarian) url https://en.wikibooks.org/wiki/Cookbook:Moussaka_(Bulgarian) cookbook:moussaka label "moussaka" cookbook:moussaka name "Moussaka" cookbook:moussaka url https://en.wikibooks.org/wiki/Cookbook:Moussaka cookbook:mousse,_instant_chocolate_mousse recipeCategory category:chocolate_recipes cookbook:mousse,_instant_chocolate_mousse type cookbook:recipes cookbook:mozzarella_cheese label "mozzarella" cookbook:mozzarella_cheese label "mozzarella cheese" cookbook:mozzarella_cheese label "string cheese" cookbook:mozzarella_cheese name "Mozzarella" cookbook:mozzarella_cheese name "Mozzarella Cheese" cookbook:mozzarella_cheese recipeCategory category:cheeses cookbook:mozzarella_cheese type cookbook:cheeses cookbook:mozzarella_cheese type cookbook:ingredients cookbook:mozzarella_cheese url https://en.wikibooks.org/wiki/Cookbook:Mozzarella cookbook:mozzarella_cheese url https://en.wikibooks.org/wiki/Cookbook:Mozzarella_Cheese cookbook:mozzarella_sticks difficulty 1 cookbook:mozzarella_sticks label "mozzarella sticks" cookbook:mozzarella_sticks name "Mozzarella Sticks" cookbook:mozzarella_sticks recipeCategory category:appetizer_recipes cookbook:mozzarella_sticks recipeCategory category:cheese_recipes cookbook:mozzarella_sticks recipeCategory category:deep_fried_recipes cookbook:mozzarella_sticks recipeCategory category:inexpensive_recipes cookbook:mozzarella_sticks recipeCategory category:recipes_with_images cookbook:mozzarella_sticks recipeCategory category:very_easy_recipes cookbook:mozzarella_sticks recipeCookingTechnique cookbook:deep_fat_frying cookbook:mozzarella_sticks recipeFoodstuff cookbook:bread_crumb cookbook:mozzarella_sticks recipeFoodstuff cookbook:egg cookbook:mozzarella_sticks recipeFoodstuff cookbook:mozzarella_cheese cookbook:mozzarella_sticks recipeIngredient "½ cup seasoned bread crumbs" cookbook:mozzarella_sticks recipeIngredient "¼ pound fresh mozzarella cheese" cookbook:mozzarella_sticks recipeIngredient "1 large egg" cookbook:mozzarella_sticks recipeInstructions ["Preheat deep fryer to 350\u00b0F (175\u00b0C).","Slice mozzarella into sticks 1-3 cm in diameter.","In a small bowl, whisk egg.","Fill another small bowl with bread crumbs.","Dip 3-4 sticks at a time into the egg.","Shake excess egg off sticks and place them in the bread crumbs.","Shake bowl of bread crumbs, evenly coating all sticks. Add more bread crumbs as needed.","Place coated sticks to the side and repeat for remaining sticks.","After all sticks have been coated, repeat the egg-dip and crumb-coat for each once more.","Place all sticks in fryer basket and submerge in 350\u00b0F oil.","Let sit for 30 seconds, gently rocking basket occasionally.","Lift basket and let cool for a few seconds. If cheese is not beginning to ooze out from half the sticks, re-submerge in oil for another 10-15 seconds, gently shaking the basket. Repeat until the cheese is just starting to ooze out.","Dump onto paper towel and pat off excess oil gently.","Serve hot.","Slice mozzarella into cubes 2-3 cm on a side.","Dip 5-6 bites at a time into the egg.","Continue with the rest of the recipe as above, and enjoy mozzarella bites."] cookbook:mozzarella_sticks recipeYield 1-2 cookbook:mozzarella_sticks totalTime "20 minutes" cookbook:mozzarella_sticks type cookbook:recipes cookbook:mozzarella_sticks url https://en.wikibooks.org/wiki/Cookbook:Mozzarella_Sticks cookbook:mozzarella_tuna_melts difficulty 1 cookbook:mozzarella_tuna_melts name "Mozzarella Tuna Melts" cookbook:mozzarella_tuna_melts recipeCategory category:american_recipes cookbook:mozzarella_tuna_melts recipeCategory category:cheese_recipes cookbook:mozzarella_tuna_melts recipeCategory category:fish_recipes cookbook:mozzarella_tuna_melts recipeCategory category:inexpensive_recipes cookbook:mozzarella_tuna_melts recipeCategory category:midwestern_u.s._recipes cookbook:mozzarella_tuna_melts recipeCategory category:sandwich_recipes cookbook:mozzarella_tuna_melts recipeCategory category:tuna_recipes cookbook:mozzarella_tuna_melts recipeCategory category:very_easy_recipes cookbook:mozzarella_tuna_melts recipeCookingTechnique cookbook:baking cookbook:mozzarella_tuna_melts recipeCookingTechnique cookbook:chopping cookbook:mozzarella_tuna_melts recipeCuisine cookbook:cuisine_of_the_united_states cookbook:mozzarella_tuna_melts recipeCuisine cookbook:louisiana_creole_cuisine cookbook:mozzarella_tuna_melts recipeCuisine cookbook:midwestern_cuisine cookbook:mozzarella_tuna_melts recipeCuisine cookbook:new_england_cuisine cookbook:mozzarella_tuna_melts recipeFoodstuff cookbook:celery cookbook:mozzarella_tuna_melts recipeFoodstuff cookbook:lettuce cookbook:mozzarella_tuna_melts recipeFoodstuff cookbook:mozzarella_cheese cookbook:mozzarella_tuna_melts recipeFoodstuff cookbook:onion cookbook:mozzarella_tuna_melts recipeFoodstuff cookbook:tomato cookbook:mozzarella_tuna_melts recipeFoodstuff cookbook:tuna cookbook:mozzarella_tuna_melts recipeIngredient "¼ cup finely chopped celery" cookbook:mozzarella_tuna_melts recipeIngredient "¼ cup finely chopped onion" cookbook:mozzarella_tuna_melts recipeIngredient "¼ cup mayonnaise" cookbook:mozzarella_tuna_melts recipeIngredient "1 (6-ounce) can water-packed tuna, drained and flaked" cookbook:mozzarella_tuna_melts recipeIngredient "4 hamburger buns, split" cookbook:mozzarella_tuna_melts recipeIngredient "4 lettuce leaves" cookbook:mozzarella_tuna_melts recipeIngredient "4 mozzarella cheese slices" cookbook:mozzarella_tuna_melts recipeIngredient "4 tomato slices" cookbook:mozzarella_tuna_melts recipeInstructions ["Preheat oven to 350\u00b0F.","In a small bowl, combine tuna, celery, onion and mayonnaise.","Spread on bottom of buns.","Top tuna mixture with a slice of cheese and tomato.","Place on an ungreased baking sheet.","Bake for 12 to 15 minutes or until heated through and cheese is melted.","Top each with a lettuce leaf; replace bun tops."] cookbook:mozzarella_tuna_melts recipeYield 4 sandwiches cookbook:mozzarella_tuna_melts totalTime "⅛ hour" cookbook:mozzarella_tuna_melts type cookbook:recipes cookbook:mozzarella_tuna_melts url https://en.wikibooks.org/wiki/Cookbook:Mozzarella_Tuna_Melts cookbook:mpt label "mpt" cookbook:mpt name "MPT" cookbook:mpt recipeCategory category:basil_recipes cookbook:mpt recipeCategory category:cheese_recipes cookbook:mpt recipeCategory category:pasta_recipes cookbook:mpt recipeCategory category:tomato_recipes cookbook:mpt recipeCategory category:vegetarian_recipes cookbook:mpt recipeIngredient "250g fresh egg pasta" cookbook:mpt recipeIngredient "2 mozzarella balls (cow or buffalo)" cookbook:mpt recipeIngredient "About 10-15 small tomatoes or 4/5 larger tomatoes (you need about the same amount as the mozzarella)" cookbook:mpt recipeIngredient "A good handful of basil leaves, about 15-20" cookbook:mpt recipeIngredient "Olive oil" cookbook:mpt recipeIngredient "Salt and black pepper" cookbook:mpt recipeInstructions ["Chop the mozzarella and the tomatoes roughly and put them in a big salad type dish.","Now tear up the basil and sprinkle it over the mozzarella and tomatoes.","Drizzle on lots of extra virgin olive oil - at least 3 tablespoons (I usually do more!)","Finally add a really good amount of salt and just a little black pepper. The salt will start to leech moisture out from the other ingredients and create a sauce.","Wait!","When you're ready, boil up the egg pasta, drain when cooked al dente (as usual) and then pour, still hot, on the other ingredients. Stir it up well, coating everything very well, and serve."] cookbook:mpt type cookbook:recipes cookbook:mpt url https://en.wikibooks.org/wiki/Cookbook:MPT cookbook:mqarrun_il-forn label "mqarrun il-forn" cookbook:mqarrun_il-forn name "Mqarrun il-Forn" cookbook:mqarrun_il-forn url https://en.wikibooks.org/wiki/Cookbook:Mqarrun_il-Forn cookbook:msg label "monosodium glutamate" cookbook:msg label "mono-sodium glutamate (msg)" cookbook:msg label "msg" cookbook:msg label "sodium glutamate" cookbook:msg name "Monosodium glutamate" cookbook:msg name "MSG" cookbook:msg recipeCategory category:featured_ingredients cookbook:msg recipeCategory category:herbs_and_spices cookbook:msg type cookbook:featured_ingredients cookbook:msg type cookbook:ingredients cookbook:msg type cookbook:spices_and_herbs cookbook:msg url https://en.wikibooks.org/wiki/Cookbook:Monosodium_glutamate cookbook:msg url https://en.wikibooks.org/wiki/Cookbook:MSG cookbook:mucbilpollo label "mucbilpollo" cookbook:mực_nhồi_thịt label "mực nhồi thịt" cookbook:mực_nhồi_thịt name "Mực nhồi thịt" cookbook:muc_nhoi_thit recipeCategory category:seafood_recipes cookbook:mực_nhồi_thịt recipeCategory category:seafood_recipes cookbook:muc_nhoi_thit recipeCategory category:vietnamese_recipes cookbook:mực_nhồi_thịt recipeCategory category:vietnamese_recipes cookbook:muc_nhoi_thit recipeCuisine cookbook:cuisine_of_vietnam cookbook:mực_nhồi_thịt recipeCuisine cookbook:cuisine_of_vietnam cookbook:mực_nhồi_thịt recipeInstructions ["Combine chopped squid tentacles, minced pork fat and garlic. Add spring onion and mushrooms to the squid mixture, along with n\u01b0\u1edbc m\u1eafm, sugar, salt and pepper. Stuff into the squid heads and secure the openings with toothpicks.","Place stuffed squid in a casserole or clay pot along with the sliced carrot, bamboo shoots, spring onions, quartered mushrooms and soaking liquid, caramel sauce, chicken stock and n\u01b0\u1edbc m\u1eafm."] cookbook:muc_nhoi_thit type cookbook:recipes cookbook:mực_nhồi_thịt type cookbook:recipes cookbook:mực_nhồi_thịt url https://en.wikibooks.org/wiki/Cookbook:Mực_nhồi_thịt cookbook:muenster_cheese label "muenster" cookbook:muenster_cheese name "Muenster Cheese" cookbook:muenster_cheese recipeCategory category:cheeses cookbook:muenster_cheese type cookbook:ingredients cookbook:muenster_cheese url https://en.wikibooks.org/wiki/Cookbook:Muenster_Cheese cookbook:muffin_pan label "muffin pan" cookbook:muffin_pan name "Muffin Pan" cookbook:muffin_pan name "Muffin Tin" cookbook:muffin_pan type cookbook:cookbook/equipment cookbook:muffin_pan url https://en.wikibooks.org/wiki/Cookbook:Muffin_Pan cookbook:muffin_pan url https://en.wikibooks.org/wiki/Cookbook:Muffin_Tin cookbook:muffins,_english recipeCategory category:bread_recipes cookbook:muffins,_english recipeCategory category:breakfast_recipes cookbook:muffins,_english recipeCategory category:camping_recipes cookbook:muffins,_english recipeCategory category:inexpensive_recipes cookbook:muffins,_english recipeCategory category:vegetarian_recipes cookbook:muffins,_english type cookbook:recipes cookbook:muffins,_snappy_ginger recipeCategory category:american_dessert_recipes cookbook:muffins,_snappy_ginger recipeCategory category:baking_recipes cookbook:muffins,_snappy_ginger recipeCategory category:cinnamon_recipes cookbook:muffins,_snappy_ginger recipeCategory category:ginger_recipes cookbook:muffins,_snappy_ginger recipeCategory category:inexpensive_recipes cookbook:muffins,_snappy_ginger recipeCategory category:molasses_recipes cookbook:muffins,_snappy_ginger recipeCategory category:muffin_recipes cookbook:muffins,_snappy_ginger recipeCategory category:vegetarian_recipes cookbook:muffins,_snappy_ginger type cookbook:recipes cookbook:muffuletta label "muffuletta" cookbook:muffuletta name "Muffuletta" cookbook:muffuletta recipeCategory category:cheese_recipes cookbook:muffuletta recipeCategory category:easy_recipes cookbook:muffuletta recipeCategory category:ham_recipes cookbook:muffuletta recipeCategory category:louisiana_recipes cookbook:muffuletta recipeCategory category:olive_recipes cookbook:muffuletta recipeCategory category:recipes_with_images cookbook:muffuletta recipeCategory category:recipes_without_cooking_time cookbook:muffuletta recipeCategory category:sandwich_recipes cookbook:muffuletta recipeCategory category:southern_u.s._recipes cookbook:muffuletta recipeCuisine cookbook:louisiana_creole_cuisine cookbook:muffuletta recipeCuisine cookbook:southern_cuisine cookbook:muffuletta recipeFoodstuff cookbook:emmental_cheese cookbook:muffuletta recipeFoodstuff cookbook:ham cookbook:muffuletta recipeFoodstuff cookbook:mortadella cookbook:muffuletta recipeFoodstuff cookbook:provolone_cheese cookbook:muffuletta recipeFoodstuff cookbook:salami cookbook:muffuletta recipeIngredient "1 muffuletta loaf (or other round bread loaf, approximately {{convert|10|in|cm}} in diameter)" cookbook:muffuletta recipeIngredient "Ham, sliced" cookbook:muffuletta recipeIngredient "Mortadella, sliced" cookbook:muffuletta recipeIngredient "Olive spread" cookbook:muffuletta recipeIngredient "Provolone cheese, sliced" cookbook:muffuletta recipeIngredient "Salami, sliced" cookbook:muffuletta recipeIngredient "Swiss cheese, sliced" cookbook:muffuletta recipeInstructions ["Slice bread loaf in half horizontally and spread each cut side with olive spread.","For the authentic Central Grocery Muffuletta, layer bottom half of the loaf with salami, ham, swiss cheese, provolone, mortadella, and a 2nd layer of salami.","Cover with top half of the loaf and press down.","Quarter the muffuletta and serve or wrap the muffuletta tightly in plastic wrap to save for later."] cookbook:muffuletta type cookbook:recipes cookbook:muffuletta url https://en.wikibooks.org/wiki/Cookbook:Muffuletta cookbook:mughlai_cuisine label "mughlai" cookbook:mujaddara label "mujaddara" cookbook:mulberry label "mulberry" cookbook:mulling_spices label "mulling spices" cookbook:mulling_spices name "Mulling Spices" cookbook:mulling_spices recipeCategory category:beverage_recipes cookbook:mulling_spices recipeCategory category:spice_mix_recipes cookbook:mulling_spices recipeCategory category:vegetarian_recipes cookbook:mulling_spices recipeFoodstuff cookbook:allspice cookbook:mulling_spices recipeFoodstuff cookbook:brown_sugar cookbook:mulling_spices recipeFoodstuff cookbook:cinnamon cookbook:mulling_spices recipeFoodstuff cookbook:clove cookbook:mulling_spices recipeFoodstuff cookbook:nutmeg cookbook:mulling_spices recipeFoodstuff cookbook:orange cookbook:mulling_spices recipeFoodstuff cookbook:star_anise cookbook:mulling_spices recipeFoodstuff cookbook:sugar cookbook:mulling_spices recipeIngredient "½ cup whole allspice" cookbook:mulling_spices recipeIngredient "½ cup whole cloves" cookbook:mulling_spices recipeIngredient "½ teaspoons ground mace" cookbook:mulling_spices recipeIngredient "¼ teaspoons ground nutmeg" cookbook:mulling_spices recipeIngredient "½ teaspoons ground nutmeg" cookbook:mulling_spices recipeIngredient "1½ teaspoons ground allspice" cookbook:mulling_spices recipeIngredient "1 cup brown sugar" cookbook:mulling_spices recipeIngredient "1 cup whole allspice berries" cookbook:mulling_spices recipeIngredient "1 cup whole cloves" cookbook:mulling_spices recipeIngredient "1 small whole nutmeg" cookbook:mulling_spices recipeIngredient "1 teaspoon dried ground orange peel" cookbook:mulling_spices recipeIngredient "1 teaspoon ground allspice" cookbook:mulling_spices recipeIngredient "1 teaspoon ground cloves" cookbook:mulling_spices recipeIngredient "2 cups broken cinnamon sticks" cookbook:mulling_spices recipeIngredient "2 cups dried orange peel" cookbook:mulling_spices recipeIngredient "2 cups sugar" cookbook:mulling_spices recipeIngredient "2 teaspoons ground cinnamon" cookbook:mulling_spices recipeIngredient "4 broken star anise" cookbook:mulling_spices recipeIngredient "6 cinnamon sticks" cookbook:mulling_spices recipeIngredient "Grated peel of one whole orange" cookbook:mulling_spices recipeInstructions ["Combine all ingredients in a medium bowl.","Stir with wire whisk until well blended.","Store in airtight containers in a cool place."] cookbook:mulling_spices type cookbook:recipes cookbook:mulling_spices url https://en.wikibooks.org/wiki/Cookbook:Mulling_Spices cookbook:mung_bean_and_brown_rice_curry label "mung beans and brown rice" cookbook:mung_bean_and_brown_rice_curry name "Mung Bean and Brown Rice Curry" cookbook:mung_bean_and_brown_rice_curry name "Mung Beans and Brown Rice" cookbook:mung_bean_and_brown_rice_curry recipeCategory category:bean_recipes cookbook:mung_bean_and_brown_rice_curry recipeCategory category:rice_recipes cookbook:mung_bean_and_brown_rice_curry recipeCategory category:salad_recipes cookbook:mung_bean_and_brown_rice_curry recipeCategory category:vegan_recipes cookbook:mung_bean_and_brown_rice_curry recipeCuisine cookbook:vegan_cuisine cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:bell_pepper cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:cabbage cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:carrot cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:cumin cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:curry_powder cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:ginger cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:mung_bean cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:mustard cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:oil_and_fat cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:pepper cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:rice cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:salt cookbook:mung_bean_and_brown_rice_curry recipeFoodstuff cookbook:turmeric cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1-1/2 teaspoons cumin" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1/2 teaspoon oil" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1/2 teaspoon tumeric" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1/4 teaspoon mustard seeds" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1/4 teaspoon pepper" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1/4 teaspoon powdered ginger" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1 cup chopped green pepper" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1 cup dry brown rice" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1 cup finely chopped cabbage" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1 cup finely shredded carrots" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1 cup mung beans (dry)" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1 teaspoon curry powder" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "1 teaspoon salt" cookbook:mung_bean_and_brown_rice_curry recipeIngredient "5-1/2 cups water" cookbook:mung_bean_and_brown_rice_curry recipeInstructions ["Heat the oil in a large pan.","Add the mustard seeds.","When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.","Add the rest of the spices and water.","Simmer about 45 minutes, most of the water will be absorbed.","Remove from heat and add vegetables.","Make the marinade and pour mix in."] cookbook:mung_bean_and_brown_rice_curry type cookbook:recipes cookbook:mung_bean_and_brown_rice_curry url https://en.wikibooks.org/wiki/Cookbook:Mung_Bean_and_Brown_Rice_Curry cookbook:mung_bean_and_brown_rice_curry url https://en.wikibooks.org/wiki/Cookbook:Mung_Beans_and_Brown_Rice cookbook:mung_bean label "green gram flour" cookbook:mung_bean label "moong" cookbook:mung_bean label "moong dal" cookbook:mung_bean label "moong dhal" cookbook:mung_bean label "mung bean" cookbook:mung_bean label "mung beans" cookbook:mung_bean name "Moong dhal" cookbook:mung_bean name "Mung Bean" cookbook:mung_bean type cookbook:ingredients cookbook:mung_bean type cookbook:vegetable cookbook:mung_bean url https://en.wikibooks.org/wiki/Cookbook:Moong_dhal cookbook:mung_bean url https://en.wikibooks.org/wiki/Cookbook:Mung_Bean cookbook:murghi_korma difficulty 4 cookbook:murghi_korma label "murghi korma" cookbook:murghi_korma name "Murghi Korma" cookbook:murghi_korma recipeCategory category:bengali_recipes cookbook:murghi_korma recipeCategory category:chicken_recipes cookbook:murghi_korma recipeCategory category:difficult_recipes cookbook:murghi_korma recipeCategory category:indian_recipes cookbook:murghi_korma recipeCuisine cookbook:cuisine_of_india cookbook:murghi_korma recipeFoodstuff cookbook:pepper cookbook:murghi_korma recipeIngredient "Black pepper crushed: according to taste" cookbook:murghi_korma recipeIngredient "Cardamon pods: 6-8" cookbook:murghi_korma recipeIngredient "Cinnamon stick: 1 medium" cookbook:murghi_korma recipeIngredient "Clove: 3-5" cookbook:murghi_korma recipeIngredient "Coconut cream/ crushed coconut: 2 tb spoon" cookbook:murghi_korma recipeIngredient "Coriander powder: 1& 1/2 t spoon" cookbook:murghi_korma recipeIngredient "Cumin powder: 1& 1/2 t spoon" cookbook:murghi_korma recipeIngredient "Garlic paste: 1tb spoon" cookbook:murghi_korma recipeIngredient "Ghee or butter: 1 or 2 tb spoon" cookbook:murghi_korma recipeIngredient "Ginger paste: 1tb spoon" cookbook:murghi_korma recipeIngredient "Greek yogurt: 1 tb spoon<br />" cookbook:murghi_korma recipeIngredient "Nutmeg powder (optional): 1/2 tspoon" cookbook:murghi_korma recipeIngredient "Onion chopped: 2 medium sized" cookbook:murghi_korma recipeIngredient "Rosewater (optional): few drops" cookbook:murghi_korma recipeIngredient "Saffron: 4-6 threads" cookbook:murghi_korma recipeIngredient "Salt: according to taste" cookbook:murghi_korma recipeIngredient "Single cream: 1/2 cup" cookbook:murghi_korma recipeIngredient "Sugar: 1 tb spoon<br />" cookbook:murghi_korma recipeIngredient "Toasted flakes of almonds for decoration (optional): 1 tb spoon" cookbook:murghi_korma recipeIngredient "Whole chicken: skinned and cut into medium sizes, ideally into 6 pieces if using baby chicken" cookbook:murghi_korma recipeInstructions ["Marinate the chicken with all the ingredients and cover the bowl with cling film, leave in the fridge 1-3 hours.","Fry the onions in ghee\/butter until it starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and keep it.","Add the marinated chicken to the hot ghee and cook in medium heat.","Dry toast the whole spices on a hot frying pan for 1 minute until they release the aroma.","Add the whole spices to the chicken as well as black pepper.","Stir occasionally and cook covered.","When water starts to separate from chicken add coconut cream, salt and sugar.","Add boiling water if chicken starts to dry up before its cooked.","Warm the single cream in microwave and add saffron to it.","Add single cream to chicken when almost cooked and stir.","Bring back the fried onions, add optional rose water and almonds and turn down the heat.","Serve with Warm Pilau rice.","Korma being mild dish can be a good introduction to South Asian cuisines especially for those who like to avoid too spicy or too hot dishes. Slicing onions may irritate eyes. Ethnic ingredient shops often sell fried onion packs."] cookbook:murghi_korma recipeYield 4 cookbook:murghi_korma totalTime "50 minutes" cookbook:murghi_korma type cookbook:recipes cookbook:murghi_korma url https://en.wikibooks.org/wiki/Cookbook:Murghi_Korma cookbook:murgh_makhni label "murgh makhni" cookbook:murgh_makhni name "Murgh Makhni" cookbook:murgh_makhni recipeCategory category:indian_recipes cookbook:murgh_makhni recipeCuisine cookbook:cuisine_of_india cookbook:murgh_makhni type cookbook:recipes cookbook:murgh_makhni url https://en.wikibooks.org/wiki/Cookbook:Murgh_Makhni cookbook:murgh_musallam name "Murgh musallam" cookbook:murgh_musallam recipeCategory category:indian_recipes cookbook:murgh_musallam recipeCuisine cookbook:cuisine_of_india cookbook:murgh_musallam type cookbook:recipes cookbook:murgh_musallam url https://en.wikibooks.org/wiki/Cookbook:Murgh_musallam cookbook:musaca_de_cartofi label "musaca de cartofi" cookbook:musakhan_ii label "mossakhan" cookbook:musakhan_ii name "Mossakhan" cookbook:musakhan_ii name "Musakhan II" cookbook:musakhan_ii recipeIngredient "100 gr of summac" cookbook:musakhan_ii recipeIngredient "100 gr of various raw nuts" cookbook:musakhan_ii recipeIngredient "10 rolls of either Arabic village bread (markouk, or taboun or tannour) or if not available, just use the normal spring rolls pastry" cookbook:musakhan_ii recipeIngredient "200 gr of chopped chicken" cookbook:musakhan_ii recipeIngredient "300 gr of chopped white onion wings" cookbook:musakhan_ii recipeIngredient "black pepper" cookbook:musakhan_ii recipeIngredient "salt" cookbook:musakhan_ii recipeIngredient "white pepper" cookbook:musakhan_ii recipeInstructions ["Fry the chicken with the onion","Add the salt and the peppers before the chicken is done, and add the summac 5 minutes from the end of cooking","Fry the raw nuts, when they turn yellow, remove them and add them to the chicken and onions","Roll the mix with the spring roll pastry, deep fry them","Take the spring rolls out of the oil and let them dry on a cooking paper."] cookbook:musakhan_ii type cookbook:recipes cookbook:musakhan_ii url https://en.wikibooks.org/wiki/Cookbook:Mossakhan cookbook:musakhan_ii url https://en.wikibooks.org/wiki/Cookbook:Musakhan_II cookbook:mushroom_barley_bean_soup name "Mushroom barley bean soup" cookbook:mushroom_barley_bean_soup name "Mushroom Barley Bean Soup" cookbook:mushroom_barley_bean_soup recipeCategory category:mushroom_recipes cookbook:mushroom_barley_bean_soup recipeCategory category:recipes_with_metric_units cookbook:mushroom_barley_bean_soup recipeCategory category:soup_recipes cookbook:mushroom_barley_bean_soup recipeFoodstuff cookbook:barley cookbook:mushroom_barley_bean_soup recipeFoodstuff cookbook:carrot cookbook:mushroom_barley_bean_soup recipeFoodstuff cookbook:mushroom cookbook:mushroom_barley_bean_soup recipeFoodstuff cookbook:stock cookbook:mushroom_barley_bean_soup recipeFoodstuff cookbook:zucchini cookbook:mushroom_barley_bean_soup recipeIngredient "10 cups (2400ml) water" cookbook:mushroom_barley_bean_soup recipeIngredient "1 cup (240ml) barley" cookbook:mushroom_barley_bean_soup recipeIngredient "1 cup (240ml) white beans" cookbook:mushroom_barley_bean_soup recipeIngredient "1 med onion, chopped" cookbook:mushroom_barley_bean_soup recipeIngredient "1 or 2 carrots, chopped" cookbook:mushroom_barley_bean_soup recipeIngredient "1 or 2 zucchini, chopped" cookbook:mushroom_barley_bean_soup recipeIngredient "8 oz (230g) mushrooms, thickly sliced" cookbook:mushroom_barley_bean_soup recipeIngredient "salt and pepper to taste" cookbook:mushroom_barley_bean_soup recipeIngredient "vegetable or chicken soup mix or stock" cookbook:mushroom_barley_bean_soup recipeInstructions ["Soak the beans for several hours and set aside.","In a large pot (the same one you'll make the soup in), saut\u00e9 onion for about 3 minutes.","Add carrots and zucchini; saut\u00e9 5 minutes more.","Add mushrooms, saut\u00e9 until they release all their liquid.","Add the water, barley, beans, spices, and stock (or soup mix).","Cook for a few hours."] cookbook:mushroom_barley_bean_soup recipeNotes "* Mushrooms release a lot of liquid when cooking. You can add this liquid to the soup, as directed above, or boil it off to make more strongly flavored vegetables. * Cubed meat can be added to this soup. " cookbook:mushroom_barley_bean_soup type cookbook:recipes cookbook:mushroom_barley_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Mushroom_barley_bean_soup cookbook:mushroom_barley_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Barley_Bean_Soup cookbook:mushroom_caps_stuffed_with_bacon_and_cheese difficulty 2 cookbook:mushroom_caps_stuffed_with_bacon_and_cheese label "mushroom caps stuffed with bacon and cheese" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese name "Mushroom Caps Stuffed with Bacon and Cheese" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese name "Mushrooms, Bacon and Cheese Stuffed" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:american_recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:appetizer_recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:bacon_recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:baked_recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:cheese_recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:easy_recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:mushroom_recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:recipes_with_metric_units cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:southern_u.s._recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCategory category:stuffing_recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCookingTechnique cookbook:baking cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCookingTechnique cookbook:chopping cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCookingTechnique cookbook:dice cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCuisine cookbook:cuisine_of_the_united_states cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCuisine cookbook:louisiana_creole_cuisine cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCuisine cookbook:new_england_cuisine cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeCuisine cookbook:southern_cuisine cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeEquipment cookbook:food_processor cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeEquipment cookbook:oven cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:bacon cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:bread_crumb cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:butter cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:cream_cheese cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:green_onion cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:green_pepper cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:mushroom cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:pepper cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:salt cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeFoodstuff cookbook:worcestershire_sauce cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "½ cup bread crumbs" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "¼ cup diced green onions" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "¼ teaspoon pepper" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "¼ teaspoon salt" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "¼ teaspoon Worcestershire Sauce©" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "1 Tablespoon butter" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "2 dozen mushrooms" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "2 slices cooked bacon, chopped" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "2 tablespoon diced green peppers" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "3 ounces (about 85 g) cream cheese" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeIngredient "Chopped mushroom stems" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeInstructions ["Preheat oven to 325\u00b0F (about 160\u00b0C to 165\u00b0C).","Soften cream cheese and put in food processor.","Add Worcestershire sauce, salt, and pepper; pulsing on and off.","Fold in chopped bacon, chopped mushroom stems, diced green onions, and green peppers.","Set stuffing aside.","Mix bread crumbs with just enough butter to hold together.","Stuff mushroom caps with stuffing.","Top with bread crumbs.","Bake for 5 minutes."] cookbook:mushroom_caps_stuffed_with_bacon_and_cheese recipeYield 4 cookbook:mushroom_caps_stuffed_with_bacon_and_cheese totalTime "½ hour" cookbook:mushroom_caps_stuffed_with_bacon_and_cheese type cookbook:recipes cookbook:mushroom_caps_stuffed_with_bacon_and_cheese url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Caps_Stuffed_with_Bacon_and_Cheese cookbook:mushroom_caps_stuffed_with_bacon_and_cheese url https://en.wikibooks.org/wiki/Cookbook:Mushrooms,_Bacon_and_Cheese_Stuffed cookbook:mushroom_fried_rice name "Mushroom Fried Rice" cookbook:mushroom_fried_rice recipeCategory category:easy_recipes cookbook:mushroom_fried_rice recipeCategory category:fried_rice_recipes cookbook:mushroom_fried_rice recipeCategory category:mushroom_recipes cookbook:mushroom_fried_rice recipeCategory category:rice_recipes cookbook:mushroom_fried_rice recipeCategory category:vegetable_recipes cookbook:mushroom_fried_rice recipeFoodstuff cookbook:canola_oil cookbook:mushroom_fried_rice recipeFoodstuff cookbook:chicken cookbook:mushroom_fried_rice recipeFoodstuff cookbook:garlic cookbook:mushroom_fried_rice recipeFoodstuff cookbook:onion cookbook:mushroom_fried_rice recipeFoodstuff cookbook:rice cookbook:mushroom_fried_rice recipeFoodstuff cookbook:salt cookbook:mushroom_fried_rice recipeFoodstuff cookbook:shrimp cookbook:mushroom_fried_rice recipeIngredient "½ can button mushroom" cookbook:mushroom_fried_rice recipeIngredient "½ pack enoki mushroom" cookbook:mushroom_fried_rice recipeIngredient "½ pack shitake mushroom, washed and sliced" cookbook:mushroom_fried_rice recipeIngredient "1½ tbsp. hoisin sauce" cookbook:mushroom_fried_rice recipeIngredient "1½ tbsp. salt" cookbook:mushroom_fried_rice recipeIngredient "150 g prawn, remove the skin" cookbook:mushroom_fried_rice recipeIngredient "1 big onion, sliced" cookbook:mushroom_fried_rice recipeIngredient "1 cup (700 g) rice" cookbook:mushroom_fried_rice recipeIngredient "2 green chillies, sliced" cookbook:mushroom_fried_rice recipeIngredient "2 tbsp. chicken powder" cookbook:mushroom_fried_rice recipeIngredient "2 tbsp.oyster sauce" cookbook:mushroom_fried_rice recipeIngredient "4 chicken fillet, minced" cookbook:mushroom_fried_rice recipeIngredient "5½ tbsp. canola oil" cookbook:mushroom_fried_rice recipeIngredient "5 cloves garlic, minced" cookbook:mushroom_fried_rice recipeInstructions ["Heat the oil on the non-stick pan, fry the garlic and big onion until fragrant.","Add the prawn and minced chicken fillet. Stir until the prawn and the chicken is changing the color.","Add the button mushroom, enoki mushroom and shitake mushroom. Now add the rice together with oyster sauce, chicken powder, salt and hoisin sauce.","Serves hot with garnishing."] cookbook:mushroom_fried_rice type cookbook:recipes cookbook:mushroom_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Fried_Rice cookbook:mushroom_ketchup name "Mushroom Ketchup" cookbook:mushroom_ketchup type cookbook:ingredients cookbook:mushroom_ketchup url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Ketchup cookbook:mushroom label "button mushrooms" cookbook:mushroom label "champignons" cookbook:mushroom label "mushroom" cookbook:mushroom label "mushrooms" cookbook:mushroom label "portobello mushroom" cookbook:mushroom label "portobello mushrooms" cookbook:mushroom label "shiitakes" cookbook:mushroom label "shitake" cookbook:mushroom label "wild mushroom" cookbook:mushroom label "wild mushrooms" cookbook:mushroom name "Mushroom" cookbook:mushroom recipeCategory category:vegetables cookbook:mushroom_sauce label "mushroom sauce" cookbook:mushroom_sauce name "Mushroom sauce" cookbook:mushroom_sauce name "Mushroom Sauce" cookbook:mushroom_sauce recipeCategory category:dairy_recipes cookbook:mushroom_sauce recipeCategory category:mushroom_recipes cookbook:mushroom_sauce recipeCategory category:pan_fried_recipes cookbook:mushroom_sauce recipeCategory category:sauce_recipes cookbook:mushroom_sauce recipeCategory category:wine_recipes cookbook:mushroom_sauce recipeEquipment cookbook:frying_pan cookbook:mushroom_sauce recipeFoodstuff cookbook:butter cookbook:mushroom_sauce recipeFoodstuff cookbook:clove cookbook:mushroom_sauce recipeFoodstuff cookbook:crème_fraiche cookbook:mushroom_sauce recipeFoodstuff cookbook:mushroom cookbook:mushroom_sauce recipeFoodstuff cookbook:olive_oil cookbook:mushroom_sauce recipeFoodstuff cookbook:onion cookbook:mushroom_sauce recipeFoodstuff cookbook:parsley cookbook:mushroom_sauce recipeFoodstuff cookbook:pepper cookbook:mushroom_sauce recipeFoodstuff cookbook:salt cookbook:mushroom_sauce recipeFoodstuff cookbook:wine cookbook:mushroom_sauce recipeIngredient "150 millilitres (about 1/2 cup) dry white wine" cookbook:mushroom_sauce recipeIngredient "150 millilitres Crème fraîche" cookbook:mushroom_sauce recipeIngredient "15 grams (1/2 oz.) butter" cookbook:mushroom_sauce recipeIngredient "1 clove garlic, peeled and crushed" cookbook:mushroom_sauce recipeIngredient "1 onion, peeled and finely chopped" cookbook:mushroom_sauce recipeIngredient "1 Tablespoon ground black pepper" cookbook:mushroom_sauce recipeIngredient "1 tablespoon olive oil" cookbook:mushroom_sauce recipeIngredient "1 Tablespoon parsley" cookbook:mushroom_sauce recipeIngredient "1 Tablespoon salt" cookbook:mushroom_sauce recipeIngredient "225 grams (8 oz.) button mushrooms, wiped and sliced" cookbook:mushroom_sauce recipeInstructions ["Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened, but not coloured.","Add the garlic and the mushrooms to the pan.","Cook for 3-4 minutes until the mushrooms are soft, but have not released their juices.","Add the wine and reduce by half.","Stir in the cr\u00e8me fra\u00eeche and parsley, heat through.","Season to taste."] cookbook:mushroom_sauce type cookbook:recipes cookbook:mushroom_sauce url https://en.wikibooks.org/wiki/Cookbook:Mushroom_sauce cookbook:mushroom_sauce url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Sauce cookbook:mushroom#shiitake label "shiitake mushroom" cookbook:mushrooms label "mushrooms" cookbook:mushroom_soup difficulty 3 cookbook:mushroom_soup_(gabi_supa) label "gabi supa" cookbook:mushroom_soup_(gabi_supa) name "Gabi Supa" cookbook:mushroom_soup_(gabi_supa) name "Mushroom Soup (Gabi Supa)" cookbook:mushroom_soup_(gabi_supa) recipeCategory category:boiled_recipes cookbook:mushroom_soup_(gabi_supa) recipeCategory category:mushroom_recipes cookbook:mushroom_soup_(gabi_supa) recipeCategory category:noodle_recipes cookbook:mushroom_soup_(gabi_supa) recipeCategory category:soup_recipes cookbook:mushroom_soup_(gabi_supa) recipeFoodstuff cookbook:butter cookbook:mushroom_soup_(gabi_supa) recipeFoodstuff cookbook:flour cookbook:mushroom_soup_(gabi_supa) recipeFoodstuff cookbook:milk cookbook:mushroom_soup_(gabi_supa) recipeFoodstuff cookbook:mushroom cookbook:mushroom_soup_(gabi_supa) recipeIngredient "1 pound fresh mushrooms" cookbook:mushroom_soup_(gabi_supa) recipeIngredient "2-3 cups hot water" cookbook:mushroom_soup_(gabi_supa) recipeIngredient "2-3 cups milk" cookbook:mushroom_soup_(gabi_supa) recipeIngredient "2-3 teaspoonfuls of chopped parsley" cookbook:mushroom_soup_(gabi_supa) recipeIngredient "2 cubes of mushroom base (bouillon) and one cup of noodles, or one cube and one package of ramen-type mushroom noodle soup" cookbook:mushroom_soup_(gabi_supa) recipeIngredient "2 tablespoons butter" cookbook:mushroom_soup_(gabi_supa) recipeIngredient "2 tablespoons flour" cookbook:mushroom_soup_(gabi_supa) recipeIngredient "The juice of one-half to one lemon, to taste" cookbook:mushroom_soup_(gabi_supa) recipeInstructions ["In a pot fry the flour in the melted butter until slightly golden (about 3 min).","Add the water and stir until smooth.","Add the milk, the mushrooms (sliced if too big), and the cube(s) of soup base.","Boil for less than 10 min or until the mushrooms are cooked but not soft","Add the noodles and boil until cooked.","Take the pot off the burner, add the lemon juice, the parsley and more milk if you like the soup to be less thick.","Enjoy!"] cookbook:mushroom_soup_(gabi_supa) type cookbook:recipes cookbook:mushroom_soup_(gabi_supa) url https://en.wikibooks.org/wiki/Cookbook:Gabi_Supa cookbook:mushroom_soup_(gabi_supa) url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Soup_(Gabi_Supa) cookbook:mushroom_soup label "cream of mushroom soup" cookbook:mushroom_soup label "mushroom soup" cookbook:mushroom_soup name "Mushroom Soup" cookbook:mushroom_soup recipeCategory category:boiled_recipes cookbook:mushroom_soup recipeCategory category:medium_difficulty_recipes cookbook:mushroom_soup recipeCategory category:mushroom_recipes cookbook:mushroom_soup recipeCategory category:recipes_with_images cookbook:mushroom_soup recipeCategory category:soup_recipes cookbook:mushroom_soup recipeCategory category:vegetable_recipes cookbook:mushroom_soup recipeCategory category:vegetarian_recipes cookbook:mushroom_soup recipeCookingTechnique cookbook:sautéing cookbook:mushroom_soup recipeEquipment cookbook:saucepan cookbook:mushroom_soup recipeFoodstuff cookbook:butter cookbook:mushroom_soup recipeFoodstuff cookbook:flour cookbook:mushroom_soup recipeFoodstuff cookbook:mushroom cookbook:mushroom_soup recipeFoodstuff cookbook:olive_oil cookbook:mushroom_soup recipeFoodstuff cookbook:stock cookbook:mushroom_soup recipeFoodstuff cookbook:wine cookbook:mushroom_soup recipeIngredient "½ cup sherry" cookbook:mushroom_soup recipeIngredient "½ pound (2 sticks) butter, divided" cookbook:mushroom_soup recipeIngredient "12 cups beef stock" cookbook:mushroom_soup recipeIngredient "1 cup flour, divided" cookbook:mushroom_soup recipeIngredient "4 cups button mushrooms, sliced if large" cookbook:mushroom_soup recipeIngredient "4 cups sliced portobello mushrooms" cookbook:mushroom_soup recipeIngredient "4 cups sliced shiitakes" cookbook:mushroom_soup recipeIngredient "6 tablespoons extra-virgin olive oil" cookbook:mushroom_soup recipeInstructions ["In a large pot over medium heat, melt one stick of the butter.","Add \u00bd cup of the flour, stirring constantly, to form a roux.","Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes.","Slowly stir in the beef stock.","Bring to a boil, stirring frequently.","Reduce heat to a simmer.","In a large saucepan over medium-high heat, melt the remaining stick of butter with the olive oil.","Add the portobellos, shiitakes and button mushrooms and saut\u00e9 until mushrooms are moist and tender, 5 to 10 minutes.","Remove pan from heat and dust mushrooms with the remaining \u00bd cup of flour, stirring gently to incorporate flour.","Combine mushrooms and beef stock in the large pot.","Stir in the sherry.","Cook, stirring occasionally, until flavors are melded and soup thickened slightly, about 10 minutes.","Serve hot."] cookbook:mushroom_soup recipeYield 12 cookbook:mushroom_soup totalTime "1 hour" cookbook:mushroom_soup type cookbook:recipes cookbook:mushroom_soup url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Soup cookbook:mushroom_tofu_soup_or_pasta_sauce name "Mushroom Soup / Pasta Sauce" cookbook:mushroom_tofu_soup_or_pasta_sauce name "Mushroom Tofu Soup or Pasta Sauce" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeCategory category:mushroom_recipes cookbook:mushroom_tofu_soup_or_pasta_sauce recipeCategory category:soup_recipes cookbook:mushroom_tofu_soup_or_pasta_sauce recipeCategory category:tofu_recipes cookbook:mushroom_tofu_soup_or_pasta_sauce recipeIngredient "10 1/2 oz. soft (silken) tofu" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeIngredient "1 1/2 cup water" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeIngredient "1/2 cup dry red wine" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeIngredient "1 med onion, chopped" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeIngredient "1 tsp soy sauce" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeIngredient "1 tsp thyme" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeIngredient "8 oz mushrooms, thickly sliced" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeIngredient "salt to taste" cookbook:mushroom_tofu_soup_or_pasta_sauce recipeInstructions ["in a blender, blend tofu and 1\/4 cup water for about 2 minutes, or until smooth","add remaining 3\/4 cup water and process until blended","in a large skillet, saut\u00e9 onion for about 5 min","add mushrooms and thyme, saut\u00e9 5 min more","add wine and simmer for 5 min","add tofu mixture and simmer until mushrooms are wilted"] cookbook:mushroom_tofu_soup_or_pasta_sauce type cookbook:recipes cookbook:mushroom_tofu_soup_or_pasta_sauce url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Soup_/_Pasta_Sauce cookbook:mushroom_tofu_soup_or_pasta_sauce url https://en.wikibooks.org/wiki/Cookbook:Mushroom_Tofu_Soup_or_Pasta_Sauce cookbook:mushroom type cookbook:ingredients cookbook:mushroom type cookbook:vegetable cookbook:mushroom url https://en.wikibooks.org/wiki/Cookbook:Mushroom cookbook:mushy_peas difficulty 1 cookbook:mushy_peas label "mushy peas" cookbook:mushy_peas name "Mushy Peas" cookbook:mushy_peas recipeCategory category:english_recipes cookbook:mushy_peas recipeCategory category:pea_recipes cookbook:mushy_peas recipeCategory category:recipes_with_images cookbook:mushy_peas recipeCategory category:recipes_without_servings cookbook:mushy_peas recipeCategory category:very_easy_recipes cookbook:mushy_peas recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:mushy_peas recipeFoodstuff cookbook:baking_soda cookbook:mushy_peas recipeFoodstuff cookbook:pea cookbook:mushy_peas recipeFoodstuff cookbook:sugar cookbook:mushy_peas recipeIngredient "1 tsp. Sugar (optional, to taste)" cookbook:mushy_peas recipeIngredient "2 tsp. Baking soda" cookbook:mushy_peas recipeIngredient "Dried marrowfat peas" cookbook:mushy_peas recipeIngredient "Water to soak and simmer" cookbook:mushy_peas recipeInstructions ["Place the peas in two or three times their volume of water, along with the baking soda, which speeds the soaking process.","Leave to soak overnight.","The next day, drain the peas, and place in a saucepan with enough water to just cover them.","Add the sugar.","Bring to the boil and simmer for about 20 minutes, stirring occasionally to help break up the peas.","Add water or reduce to the desired consistency.","Season to taste with salt and pepper."] cookbook:mushy_peas totalTime "overnight plus 30 minutes" cookbook:mushy_peas type cookbook:recipes cookbook:mushy_peas url https://en.wikibooks.org/wiki/Cookbook:Mushy_Peas cookbook:muskrat_soup label "muskrat soup" cookbook:muskrat_soup name "Muskrat Soup" cookbook:muskrat_soup recipeIngredient "½ a cup of onion finely chopped" cookbook:muskrat_soup recipeIngredient "½ a cup of red wine" cookbook:muskrat_soup recipeIngredient "½ a tsp of rosemary" cookbook:muskrat_soup recipeIngredient "½ lb. of muskrat meat cut in to pieces" cookbook:muskrat_soup recipeIngredient "½ tsp of black pepper" cookbook:muskrat_soup recipeIngredient "1 cup of brown lentils" cookbook:muskrat_soup recipeIngredient "1 jalapeño for heat diced- you can omit this" cookbook:muskrat_soup recipeIngredient "1 tsp of salt" cookbook:muskrat_soup recipeIngredient "2 cups of water (one cup for constantly deglazing the pan)" cookbook:muskrat_soup recipeIngredient "2 tbsps of tomato paste" cookbook:muskrat_soup recipeIngredient "3cloves of garlic finely chopped" cookbook:muskrat_soup recipeIngredient "3 cups of vegetable stock" cookbook:muskrat_soup recipeIngredient "3 medium potatoes diced" cookbook:muskrat_soup recipeIngredient "3tbsps of olive oil or any type oil" cookbook:muskrat_soup recipeIngredient "5-8 leaves of collard greens cut in to pieces" cookbook:muskrat_soup recipeIngredient "Red and yellow bell peppers diced" cookbook:muskrat_soup recipeInstructions ["Add the onion in to a large pot and saut\u00e9 golden brown. Then add the olive oil in and stir constantly.","After a couple of minutes later add the garlic. You can add a little bit of water to prevent the garlic from burning.","Then add the muskrat meat and stir the meat until its golden brown. Add the tomato paste in to the pot.","After 5 minutes later, add the salt and pepper and taste the mixture. Add the brown lentils and cook for 5-7 minutes. (you can boil the lentils to save time and just add them right at the end before you add the peppers).","Then add the collard greens and cook them for 3 or 4 minutes.","Deglaze the pot with the red wine and cook the alcohol down by reducing it in half. Add the diced potatoes in to the pit and stir for 5 more minutes. Add the vegetable stock and the water that is left.","When you see the soup boiling add the peppers with the jalape\u00f1o. Let the soup simmer for at least 10 minutes and add the rosemary. Turn off the hart. You can serve it right away or wait 10 minutes before serving. Enjoy the soup!<\/text>"] cookbook:muskrat_soup type cookbook:recipes cookbook:muskrat_soup url https://en.wikibooks.org/wiki/Cookbook:Muskrat_Soup cookbook:müsli label "müsli" cookbook:muslim_cooking label "muslim cooking" cookbook:müsli name "Müsli" cookbook:musli recipeCategory category:coconut_recipes cookbook:müsli recipeCategory category:coconut_recipes cookbook:musli recipeCategory category:fruit_recipes cookbook:müsli recipeCategory category:fruit_recipes cookbook:musli recipeCategory category:nut_recipes cookbook:müsli recipeCategory category:nut_recipes cookbook:musli recipeCategory category:oat_recipes cookbook:müsli recipeCategory category:oat_recipes cookbook:musli recipeCategory category:recipes_with_metric_units cookbook:müsli recipeCategory category:recipes_with_metric_units cookbook:müsli recipeIngredient "1/2 cup (120g) chopped almonds" cookbook:müsli recipeIngredient "1/3 cup (80g) chopped dried apples" cookbook:müsli recipeIngredient "1/3 cup (80g) chopped dried apricots" cookbook:müsli recipeIngredient "1/3 cup (80g) currants" cookbook:müsli recipeIngredient "1/3 cup (80g) golden raisins" cookbook:müsli recipeIngredient "1/3 cup (80g) pumpkin seeds" cookbook:müsli recipeIngredient "1/3 cup (80g) sunflower seeds (shelled)" cookbook:müsli recipeIngredient "1/4 cup (60g) chopped dried mangoes" cookbook:müsli recipeIngredient "1/4 cup (60g) chopped raw cashew nuts" cookbook:müsli recipeIngredient "2 cups (480g) coarse oat bran" cookbook:müsli recipeIngredient "3/4 cup (180g) unsweetened (dried) coconut" cookbook:müsli recipeIngredient "3 cups (720g) rolled oats" cookbook:musli type cookbook:recipes cookbook:müsli type cookbook:recipes cookbook:müsli url https://en.wikibooks.org/wiki/Cookbook:Müsli cookbook:mussel label "mussel" cookbook:mussel label "mussels" cookbook:mussel name "Mussel" cookbook:mussel recipeCategory category:featured_ingredients cookbook:mussel recipeCategory category:shellfish cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) label "moules mariniere" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) name "Moules Mariniere" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) name "Mussels in Onion and Butter Sauce (Moules Mariniere)" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeCategory category:french_recipes cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeCategory category:main_course_recipes cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeCategory category:mussel_recipes cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeCategory category:pan_fried_recipes cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeCuisine cookbook:cuisine_of_france cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:bay_leaf cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:butter cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:garlic cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:mussel cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:parsley cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:pepper cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:salt cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:shallot cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeFoodstuff cookbook:sherry cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "1/2 a bay leaf" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "1/4 cup of butter" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "1/4 cup of chopped parsley" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "1/4 cup of dry sherry" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "1 clove of garlic" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "3 quarts of scrubbed, bearded mussels" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "6 chopped shallots" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "pepper" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeIngredient "salt" cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) recipeInstructions ["Saut\u00e9 the shallots with the garlic clove in 1\/4 cup of butter until golden","Place wine and bay leaf in a large skillet","Add the saut\u00e9ed shallots and mussels, salt and plenty of pepper","Agitate pan for 6-8 minutes on moderate to high heat","Allow mussels to cook evenly, removing them from the heat once the shells open","Discard any mussels that did not open","Pour mussels into heated bowls","Sprinkle with parsley","Serve"] cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) type cookbook:recipes cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) url https://en.wikibooks.org/wiki/Cookbook:Moules_Mariniere cookbook:mussels_in_onion_and_butter_sauce_(moules_mariniere) url https://en.wikibooks.org/wiki/Cookbook:Mussels_in_Onion_and_Butter_Sauce_(Moules_Mariniere) cookbook:mussels_with_potatoes label "mussels with potatoes" cookbook:mussels_with_potatoes name "Mussels with Potatoes" cookbook:mussels_with_potatoes recipeCategory category:main_course_recipes cookbook:mussels_with_potatoes recipeCategory category:mussel_recipes cookbook:mussels_with_potatoes recipeCategory category:potato_recipes cookbook:mussels_with_potatoes recipeCategory category:recipes_with_metric_units cookbook:mussels_with_potatoes recipeCategory category:refrigerated_recipes cookbook:mussels_with_potatoes recipeCategory category:steamed_recipes cookbook:mussels_with_potatoes recipeFoodstuff cookbook:carrot cookbook:mussels_with_potatoes recipeFoodstuff cookbook:mussel cookbook:mussels_with_potatoes recipeFoodstuff cookbook:olive_oil cookbook:mussels_with_potatoes recipeFoodstuff cookbook:pepper cookbook:mussels_with_potatoes recipeFoodstuff cookbook:potato cookbook:mussels_with_potatoes recipeFoodstuff cookbook:salt cookbook:mussels_with_potatoes recipeFoodstuff cookbook:vinegar cookbook:mussels_with_potatoes recipeIngredient "175 g (6 oz) carrots, cooked and diced" cookbook:mussels_with_potatoes recipeIngredient "1 tbsp olive oil" cookbook:mussels_with_potatoes recipeIngredient "225 g (8 oz) potatoes, cooked and diced" cookbook:mussels_with_potatoes recipeIngredient "3 tbsp wine vinegar" cookbook:mussels_with_potatoes recipeIngredient "450 g (1 lb) mussels, rinsed and scrubbed" cookbook:mussels_with_potatoes recipeIngredient "Salt and freshly ground black pepper to season" cookbook:mussels_with_potatoes recipeInstructions ["Place the mussels in a large pot or steamer with about 1" to 2" of boiling liquid (water, wine, or seasoned broth)","Cover and steam over high heat approximately 5 minutes or until the shells open","Discard any shells that do not open.","Remove mussels from the shells","Mix together the mussels, potatoes and carrots and arrange on a suitable serving dish.","Thoroughly blend the oil, vinegar and seasoning and pour over the salad.","Chill well before serving. Serves four."] cookbook:mussels_with_potatoes type cookbook:recipes cookbook:mussels_with_potatoes url https://en.wikibooks.org/wiki/Cookbook:Mussels_with_Potatoes cookbook:mussel type cookbook:featured_ingredients cookbook:mussel type cookbook:ingredients cookbook:mussel type cookbook:shellfish cookbook:mussel url https://en.wikibooks.org/wiki/Cookbook:Mussel cookbook:mustamakkara label "mustamakkara" cookbook:mustard_dip name "Mustard Dip" cookbook:mustard_dip recipeIngredient "1/2 cup of Dijon mustard" cookbook:mustard_dip recipeIngredient "1/4 cup of mayonnaise" cookbook:mustard_dip recipeIngredient "1 tablespoon horseradish" cookbook:mustard_dip recipeInstructions ["Mix all the ingredients together. Can be kept refrigerated for a few days<\/text>"] cookbook:mustard_dip type cookbook:recipes cookbook:mustard_dip url https://en.wikibooks.org/wiki/Cookbook:Mustard_Dip cookbook:mustard_green label "mustard green" cookbook:mustard_greens label "mustard" cookbook:mustard_greens label "mustard greens" cookbook:mustard_greens name "Mustard Greens" cookbook:mustard_greens type cookbook:ingredients cookbook:mustard_greens url https://en.wikibooks.org/wiki/Cookbook:Mustard_Greens cookbook:mustard label "black mustard" cookbook:mustard label "black mustard seed" cookbook:mustard label "black mustard seeds" cookbook:mustard label "black or brown mustard seed" cookbook:mustard label "dry mustard" cookbook:mustard label "ginger" cookbook:mustard label "ground mustard" cookbook:mustard label "mustard" cookbook:mustard label "mustard greens" cookbook:mustard label "mustard powder" cookbook:mustard label "mustard seed" cookbook:mustard label "mustard seeds" cookbook:mustard label "powdered mustard" cookbook:mustard label "prepared mustard" cookbook:mustard label "rai" cookbook:mustard label "white mustard seeds" cookbook:mustard label "yellow mustard" cookbook:mustard name "Mustard" cookbook:mustard name "Mustard seed" cookbook:mustard name "Mustard Seed" cookbook:mustard#prepared_mustard label "prepared mustard" cookbook:mustard recipeCategory category:herbs_and_spices cookbook:mustard type cookbook:ingredients cookbook:mustard type cookbook:spices_and_herbs cookbook:mustard url https://en.wikibooks.org/wiki/Cookbook:Mustard cookbook:mustard url https://en.wikibooks.org/wiki/Cookbook:Mustard_seed cookbook:mustard url https://en.wikibooks.org/wiki/Cookbook:Mustard_Seed cookbook:mutton_broth_-_1881 name "Mutton Broth" cookbook:mutton_broth_-_1881 name "Mutton Broth - 1881" cookbook:mutton_broth_-_1881 recipeCategory category:soup_recipes cookbook:mutton_broth_-_1881 type cookbook:recipes cookbook:mutton_broth_-_1881 url https://en.wikibooks.org/wiki/Cookbook:Mutton_Broth cookbook:mutton_broth_-_1881 url https://en.wikibooks.org/wiki/Cookbook:Mutton_Broth_-_1881 cookbook:mutton label "mutton" cookbook:mutton name "Mutton" cookbook:mutton recipeCategory category:meat_and_poultry cookbook:mutton recipeCategory category:mutton_recipes cookbook:mutton type cookbook:ingredients cookbook:mutton type cookbook:meat_and_poultry cookbook:mutton url https://en.wikibooks.org/wiki/Cookbook:Mutton cookbook:myanmar recipeCategory category:southeast_asian_recipes cookbook:myanmar recipeCuisine cookbook:cuisine_of_myanmar cookbook:myanmar recipeCuisine cookbook:southeast_asian_cuisines cookbook:myanmar type cookbook:cuisines cookbook:myanmar type cookbook:cuisines_by_country cookbook:mysore_bhaji label "mysore bhaji" cookbook:naan difficulty 3 cookbook:naan label "naan" cookbook:naan label "naan bread" cookbook:naan name "Naan" cookbook:naan recipeCategory category:flatbread_recipes cookbook:naan recipeCategory category:indian_recipes cookbook:naan recipeCategory category:medium_difficulty_recipes cookbook:naan recipeCategory category:pakistani_recipes cookbook:naan recipeCategory category:recipes_with_images cookbook:naan recipeCategory category:recipes_with_metric_units cookbook:naan recipeCategory category:vegetarian_recipes cookbook:naan recipeCookingTechnique cookbook:knead cookbook:naan recipeCuisine cookbook:cuisine_of_india cookbook:naan recipeCuisine cookbook:cuisine_of_pakistan cookbook:naan recipeFoodstuff cookbook:baking_soda cookbook:naan recipeFoodstuff cookbook:flour cookbook:naan recipeFoodstuff cookbook:salt cookbook:naan recipeFoodstuff cookbook:yogurt cookbook:naan recipeIngredient "½ tsp baking powder" cookbook:naan recipeIngredient "¼ tsp salt" cookbook:naan recipeIngredient "1 cup (240ml) yogurt" cookbook:naan recipeIngredient "1 tbsp vegetable oil" cookbook:naan recipeIngredient "1 teaspoon baking soda" cookbook:naan recipeIngredient "1 tsp dried active yeast" cookbook:naan recipeIngredient "1 tsp sugar" cookbook:naan recipeIngredient "200g/7oz white bread flour" cookbook:naan recipeIngredient "2 tbsp milk" cookbook:naan recipeIngredient "2 tbsp natural yoghurt" cookbook:naan recipeIngredient "2 teaspoons salt" cookbook:naan recipeIngredient "3/4 cup (180ml) water" cookbook:naan recipeIngredient "3 cups (450g) plain flour" cookbook:naan recipeIngredient "pinch black onion seeds (nigella seeds)" cookbook:naan recipeInstructions ["Preheat the oven to 140C\/275F\/Gas 1.","In a small bowl, mix the yeast with one tablespoon of warm water. Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with froth. This will show that the yeast is ready to use.","Mix together the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixture.","To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Leave to rest for 10 minutes and then knead again for another 5 minutes.","Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 20-30 minutes.","Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5cm (\u00bc inch) thick.","Place them on a greased baking tray and put them in the centre of the oven for 10-15 minutes. They are ready when they have puffed up a little. Serve fresh from the oven."] cookbook:naan recipeNotes "* To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving. * To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic. " cookbook:naan recipeYield 4 cookbook:naan totalTime "2 hours" cookbook:naan type cookbook:recipes cookbook:naan url https://en.wikibooks.org/wiki/Cookbook:Naan cookbook:nachos label "nachos" cookbook:nachos name "Nachos" cookbook:nachos recipeCategory category:appetizer_recipes cookbook:nachos recipeCategory category:cheese_recipes cookbook:nachos recipeCategory category:inexpensive_recipes cookbook:nachos recipeCategory category:recipes_with_metric_units cookbook:nachos recipeCategory category:southwestern_recipes cookbook:nachos recipeCategory category:tex-mex_recipes cookbook:nachos recipeCuisine cookbook:southwestern_cuisine cookbook:nachos recipeIngredient "1/2 cup chopped onion (optional)" cookbook:nachos recipeIngredient "12 ounce (~350g) bag tortilla chips" cookbook:nachos recipeIngredient "1/3 cup chopped canned peeled green chilies (optional)" cookbook:nachos recipeIngredient "1 pound (450g) Cheddar cheese, grated" cookbook:nachos recipeInstructions ["Preheat the oven to 400 F (200 C). Lay the tortilla chips on a cookie sheet.","Toss together the cheese, chilies, and onion, and sprinkle over the tortilla chips.","Bake for about 2 minutes until the cheese has melted.","Serve hot."] cookbook:nachos type cookbook:recipes cookbook:nachos url https://en.wikibooks.org/wiki/Cookbook:Nachos cookbook:naengmyeon label "naengmyeon" cookbook:naengmyeon name "Naengmyeon" cookbook:naengmyeon type cookbook:ingredients cookbook:naengmyeon url https://en.wikibooks.org/wiki/Cookbook:Naengmyeon cookbook:namkeen label "namkeens" cookbook:nam_phrik_ong name "Nam Phrik Ong" cookbook:nam_phrik_ong recipeCategory category:boiled_recipes cookbook:nam_phrik_ong recipeCategory category:pork_recipes cookbook:nam_phrik_ong recipeCategory category:sauce_recipes cookbook:nam_phrik_ong recipeCategory category:thai_recipes cookbook:nam_phrik_ong recipeCategory category:tomato_recipes cookbook:nam_phrik_ong recipeCookingTechnique cookbook:boiling cookbook:nam_phrik_ong recipeCuisine cookbook:cuisine_of_thailand cookbook:nam_phrik_ong recipeFoodstuff cookbook:coriander cookbook:nam_phrik_ong recipeFoodstuff cookbook:garlic cookbook:nam_phrik_ong recipeFoodstuff cookbook:onion cookbook:nam_phrik_ong recipeFoodstuff cookbook:pork cookbook:nam_phrik_ong recipeFoodstuff cookbook:shallot cookbook:nam_phrik_ong recipeFoodstuff cookbook:tomato cookbook:nam_phrik_ong recipeIngredient "½ tsp Salt" cookbook:nam_phrik_ong recipeIngredient "10 garlic petals" cookbook:nam_phrik_ong recipeIngredient "1 tbsp Shrimp paste" cookbook:nam_phrik_ong recipeIngredient "1 tbsp sliced coriander" cookbook:nam_phrik_ong recipeIngredient "1 tbsp Sliced onion" cookbook:nam_phrik_ong recipeIngredient "20 Dried paprikas" cookbook:nam_phrik_ong recipeIngredient "20 shallots" cookbook:nam_phrik_ong recipeIngredient "20 Small tomatoes" cookbook:nam_phrik_ong recipeIngredient "2 tbsp Oil" cookbook:nam_phrik_ong recipeIngredient "400 g. mashed pork" cookbook:nam_phrik_ong recipeInstructions ["Pound all of the paprika, shallots, garlic and mix them up.","Put the kapi and salt in and continue pounding the mixture.","Stir in all the coriander and onion with oil until smells the scent.","Put in the pork and stir it until it is cooked, add some water if it gets dry.","Bring the mixture to a boil.","When the mixture is boiling, put in the tomatoes and stir them around, and wait until they are cooked.","Serve it with some vegetables for dipping such as lettuce wraps, cabbage, green beans<ref>{{cite web|title=Thai-Style Lettuce Wraps - Nam Prik Ong - \u0e19\u0e49\u0e33\u0e1e\u0e23\u0e34\u0e01\u0e2d\u0e48\u0e2d\u0e07|url=http:\/\/thai-foodie.com\/thaifood\/thai-style-lettuce-wraps-nam-prik-ong-%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B8%9E%E0%B8%A3%E0%B8%B4%E0%B8%81%E0%B8%AD%E0%B9%88%E0%B8%AD%E0%B8%87\/|work=Thai-Foodie|publisher=Sherri Pengjad}}<\/ref>, when the Nam Phrik Ong is done."] cookbook:nam_phrik_ong type cookbook:recipes cookbook:nam_phrik_ong url https://en.wikibooks.org/wiki/Cookbook:Nam_Phrik_Ong cookbook:nanaimo_bar_mix label "nanaimo bar mix" cookbook:nannyberry label "nannyberry" cookbook:nappa_cabbage label "chinese cabbage" cookbook:nappa_cabbage label "nappa cabbage" cookbook:nappa_cabbage label "nappa cabbage (chinese leaves)" cookbook:nappa_cabbage name "Nappa Cabbage" cookbook:nappa_cabbage recipeCategory category:brassicas cookbook:nappa_cabbage type cookbook:brassicas cookbook:nappa_cabbage type cookbook:ingredients cookbook:nappa_cabbage url https://en.wikibooks.org/wiki/Cookbook:Nappa_Cabbage cookbook:narsharab label "narsharab" cookbook:nasi_goreng difficulty 2 cookbook:nasi_goreng label "nasi goreng" cookbook:nasi_goreng name "Nasi Goreng" cookbook:nasi_goreng recipeCategory category:easy_recipes cookbook:nasi_goreng recipeCategory category:indonesian_recipes cookbook:nasi_goreng recipeCategory category:recipes_with_metric_units cookbook:nasi_goreng recipeCategory category:rice_recipes cookbook:nasi_goreng recipeCuisine cookbook:cuisine_of_indonesia cookbook:nasi_goreng recipeIngredient "100 gr chicken fillet, small pieces" cookbook:nasi_goreng recipeIngredient "100 gr small Prawn" cookbook:nasi_goreng recipeIngredient "10 cc coconut oil" cookbook:nasi_goreng recipeIngredient "1 cucumber" cookbook:nasi_goreng recipeIngredient "1 garlic" cookbook:nasi_goreng recipeIngredient "1 red chili pepper" cookbook:nasi_goreng recipeIngredient "1 Tbsp fish oil" cookbook:nasi_goreng recipeIngredient "20 stinky or green beans" cookbook:nasi_goreng recipeIngredient "2 eggs" cookbook:nasi_goreng recipeIngredient "2 servings of steamed rice" cookbook:nasi_goreng recipeIngredient "2 shallots" cookbook:nasi_goreng recipeIngredient "2 spoon of corned beef" cookbook:nasi_goreng recipeIngredient "4 fish meatball" cookbook:nasi_goreng recipeIngredient "Cauliflower" cookbook:nasi_goreng recipeIngredient "Ground pepper" cookbook:nasi_goreng recipeIngredient "Salty soy sauce or salt" cookbook:nasi_goreng recipeIngredient "Sliced chicken liver" cookbook:nasi_goreng recipeIngredient "Sliced hot dogs or sausages" cookbook:nasi_goreng recipeIngredient "Sliced salted dried fish" cookbook:nasi_goreng recipeIngredient "Spring onion / scallion" cookbook:nasi_goreng recipeIngredient "Sweet soy sauce" cookbook:nasi_goreng recipeInstructions ["Slice shallots and red pepper into thin slices","Crush garlic, peel of the skin, chop into small pieces","Slice stinky beans by half or as favored.","Heat oil on wok, Stir Fry chicken or prawn until done","Put shallot, pepper, garlic and stinky beans. Stir until garlic turns golden.","Put eggs in, stir fry until half done.","Put steamed rice, stir until all mixed.","Add soy sauces, salt and ground pepper, as desired.","Serve on 2 dinner plates, add fresh cucumber slices or tomatoes as garnish."] cookbook:nasi_goreng recipeNotes "*'''Rice''': Use cold rice, preferably leftover from a day before. Unsticky rice means easier to cook and preferable texture for some. *'''Special Fried Rice''': Have fried egg, sunny side up, as accompaniment on the side. *'''Cracker''': Prawn cracker\/chips is also a nice condiments on the side. *'''Corned Beef Fried Rice''': If you are cooking with corned beef, leave the sweet soy sauce out. This is a variation of Nasi Goreng called Nasi Goreng Kornet or Corned Beef Fried Rice. *'''Stinky Bean'''s: Some rather not to use stinky beans, then use green peas as substitute. Will give nice shade of green. *'''Salted Fish Fried Rice''': You can use Salted fish as a variation, leave the sweet soy sauce out. This is Nasi Goreng Ikan Asin, or Salted Fish Fried Rice. *'''Spring Onion''': Substitute green peas with spring onions, put them after the rice has been poured into the wok. Spring onions will give nice aroma and color to the fried rice. " cookbook:nasi_goreng recipeYield 2 cookbook:nasi_goreng totalTime "20 minutes" cookbook:nasi_goreng type cookbook:recipes cookbook:nasi_goreng url https://en.wikibooks.org/wiki/Cookbook:Nasi_Goreng cookbook:nasi_gurih label "nasi gurih" cookbook:nasi_kuning label "nasi kuning" cookbook:nasi label "plain nasi (or chinese rice)" cookbook:nasi_uduk label "nasi uduk" cookbook:native_american_cuisine label "native american" cookbook:native_american_cuisine label "native american cuisine" cookbook:native_american_cuisine label "native north american cuisine" cookbook:native_american_cuisine label "north american indians" cookbook:native_american_cuisine name "Native American cuisine" cookbook:native_american_cuisine name "Native American Cuisine" cookbook:native_american_cuisine type cookbook:cuisines cookbook:native_american_cuisine url https://en.wikibooks.org/wiki/Cookbook:Native_American_cuisine cookbook:native_american_cuisine url https://en.wikibooks.org/wiki/Cookbook:Native_American_Cuisine cookbook:natto label "natto" cookbook:natto name "Natto" cookbook:natto recipeIngredient "2 lbs. soybeans (about 4 cups)" cookbook:natto recipeIngredient "2 tsp. water: boiled for 5-10 minutes to sterilize" cookbook:natto recipeIngredient "3-4 oven-proof glass containers with Lids" cookbook:natto recipeIngredient "Cheese cloth or butter muslin" cookbook:natto recipeIngredient "Large stainless steel spoon" cookbook:natto recipeIngredient "Non-reactive pot" cookbook:natto recipeIngredient "One spoonful Nattomoto powder" cookbook:natto recipeInstructions ["Wash the soybeans and soak for 9-12 hours (longer soaking time recommended during colder months). Use approximately 3 parts water and 1 part soybeans to allow for expansion. You will have 8-12 cups of beans.","Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 9 hours.","Drain the cooked beans and place in a sterilized pot. Dissolve one special spoonful of Natto Spores into 2 tsp. of sterilized water.","Immediately pour the Natto Spore solution over the beans while the beans are still warm. Stir the beans and water mixture together carefully using a sterilized spoon.","Place a thin layer of beans in each of the 3 to 4 containers. If at any point during the process some beans are spilled on the counter, etc., discard the spilled beans as they can contaminate the other beans if added back in to the batch.","Place the sterilized cheese cloth over the top of the containers and place the tight-fitting lid over the cheese cloth. Preheat the oven, dehydrator, or KOTATSU Japanese Warmer to 100\u00b0F (38\u00b0C) degrees.","Place the covered containers in the oven, dehydrator, or warmer and allow the natto to ferment for 22-24 hours and making sure to keep the temperature steady at 100\u00b0F (38\u00b0C) degrees.","At the conclusion of the fermentation period, let the natto cool for a couple of hours, then remove the lid and the cloth, replace the lid, and store the containers in the refrigerator at least overnight. The Natto can be consumed as early as the next morning and are often served as a Japanese-style breakfast. Natto can also be kept in the refrigerator for 3-4 days.","Smaller portions of finished natto can be stored in the freezer and thawed for later use.<\/text>"] cookbook:natto type cookbook:recipes cookbook:natto url https://en.wikibooks.org/wiki/Cookbook:Natto cookbook:navy_bean label "navy bean" cookbook:navy_bean label "navy beans" cookbook:nazuk label "nazuk" cookbook:neapolitan_anchovy_sauce difficulty 1 cookbook:neapolitan_anchovy_sauce label "neapolitan anchovy sauce" cookbook:neapolitan_anchovy_sauce name "Neapolitan anchovy sauce" cookbook:neapolitan_anchovy_sauce name "Neapolitan Anchovy Sauce" cookbook:neapolitan_anchovy_sauce recipeCategory category:italian_recipes cookbook:neapolitan_anchovy_sauce recipeCategory category:recipes_without_servings cookbook:neapolitan_anchovy_sauce recipeCategory category:sauce_recipes cookbook:neapolitan_anchovy_sauce recipeCategory category:very_easy_recipes cookbook:neapolitan_anchovy_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:neapolitan_anchovy_sauce recipeEquipment cookbook:mortar_and_pestle cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:anchovy cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:cinnamon cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:cream cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:fennel cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:fish cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:flour cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:garlic cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:lemon_juice cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:marjoram cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:parsley cookbook:neapolitan_anchovy_sauce recipeFoodstuff cookbook:vinegar cookbook:neapolitan_anchovy_sauce recipeIngredient "1/2 gill cream, boiled" cookbook:neapolitan_anchovy_sauce recipeIngredient "1 clove garlic, split" cookbook:neapolitan_anchovy_sauce recipeIngredient "1 pinch cinnamon" cookbook:neapolitan_anchovy_sauce recipeIngredient "1 teaspoon fennel, chopped" cookbook:neapolitan_anchovy_sauce recipeIngredient "1 teaspoon flour" cookbook:neapolitan_anchovy_sauce recipeIngredient "1 teaspoon marjoram, chopped" cookbook:neapolitan_anchovy_sauce recipeIngredient "1 teaspoon parsley, chopped" cookbook:neapolitan_anchovy_sauce recipeIngredient "3 Anchovies" cookbook:neapolitan_anchovy_sauce recipeIngredient "A pinch of lemon juice" cookbook:neapolitan_anchovy_sauce recipeIngredient "A pinch of vinegar" cookbook:neapolitan_anchovy_sauce recipeIngredient "Bones of one fish" cookbook:neapolitan_anchovy_sauce recipeInstructions ["Wash anchovies in vinegar, bone and pound using a mortar and pestle with fennel and a pinch of cinnamon.","Mix in parsley and marjoram, a squeeze of lemon juice, flour, cream, and the bones of the fish for which you will use this sauce.","Pass through a sieve, add garlic, and boil."] cookbook:neapolitan_anchovy_sauce totalTime "5 - 8 minutes" cookbook:neapolitan_anchovy_sauce type cookbook:recipes cookbook:neapolitan_anchovy_sauce url https://en.wikibooks.org/wiki/Cookbook:Neapolitan_anchovy_sauce cookbook:neapolitan_anchovy_sauce url https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Anchovy_Sauce cookbook:neapolitan_sauce label "neapolitan sauce" cookbook:neapolitan_sauce name "Neapolitan sauce" cookbook:neapolitan_sauce name "Neapolitan Sauce" cookbook:neapolitan_sauce recipeCategory category:pasta_sauce_recipes cookbook:neapolitan_sauce recipeCategory category:recipes_with_metric_units cookbook:neapolitan_sauce recipeFoodstuff cookbook:bay_leaf cookbook:neapolitan_sauce recipeFoodstuff cookbook:butter cookbook:neapolitan_sauce recipeFoodstuff cookbook:clove cookbook:neapolitan_sauce recipeFoodstuff cookbook:ham cookbook:neapolitan_sauce recipeFoodstuff cookbook:mushroom cookbook:neapolitan_sauce recipeFoodstuff cookbook:onion cookbook:neapolitan_sauce recipeFoodstuff cookbook:pepper cookbook:neapolitan_sauce recipeFoodstuff cookbook:thyme cookbook:neapolitan_sauce recipeFoodstuff cookbook:tomato cookbook:neapolitan_sauce recipeFoodstuff cookbook:veal cookbook:neapolitan_sauce recipeIngredient "Bay leaf" cookbook:neapolitan_sauce recipeIngredient "Blond of veal" cookbook:neapolitan_sauce recipeIngredient "Butter" cookbook:neapolitan_sauce recipeIngredient "Cloves" cookbook:neapolitan_sauce recipeIngredient "Espagnole sauce" cookbook:neapolitan_sauce recipeIngredient "Game stock or essence" cookbook:neapolitan_sauce recipeIngredient "Ham" cookbook:neapolitan_sauce recipeIngredient "Marsala wine" cookbook:neapolitan_sauce recipeIngredient "Mushrooms" cookbook:neapolitan_sauce recipeIngredient "Onions" cookbook:neapolitan_sauce recipeIngredient "Peppercorns" cookbook:neapolitan_sauce recipeIngredient "Thyme" cookbook:neapolitan_sauce recipeIngredient "Tomato sauce" cookbook:neapolitan_sauce recipeInstructions ["Fry an onion in butter with some bits of cut-up ham, then pour a glass of Marsala over it, and another of blond of veal, add a sprig of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of mushroom cuttings, and reduce half.","In another saucepan put two cups (480ml) of Espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence. Reduce a third, and add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.","Warm it up in a bain-marie before using."] cookbook:neapolitan_sauce type cookbook:recipes cookbook:neapolitan_sauce url https://en.wikibooks.org/wiki/Cookbook:Neapolitan_sauce cookbook:neapolitan_sauce url https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Sauce cookbook:neapolitan_soup label "neapolitan soup" cookbook:neapolitan_soup name "Neapolitan soup" cookbook:neapolitan_soup name "Neapolitan Soup" cookbook:neapolitan_soup recipeCategory category:italian_recipes cookbook:neapolitan_soup recipeCategory category:recipes_with_metric_units cookbook:neapolitan_soup recipeCategory category:soup_recipes cookbook:neapolitan_soup recipeCookingTechnique cookbook:simmering cookbook:neapolitan_soup recipeCuisine cookbook:cuisine_of_italy cookbook:neapolitan_soup recipeFoodstuff cookbook:asparagus cookbook:neapolitan_soup recipeFoodstuff cookbook:egg cookbook:neapolitan_soup recipeFoodstuff cookbook:flour cookbook:neapolitan_soup recipeFoodstuff cookbook:macaroni cookbook:neapolitan_soup recipeFoodstuff cookbook:pea cookbook:neapolitan_soup recipeFoodstuff cookbook:spinach cookbook:neapolitan_soup recipeFoodstuff cookbook:stock cookbook:neapolitan_soup recipeIngredient "1/4 pound (115g) of forcemeat of fowl" cookbook:neapolitan_soup recipeIngredient "1 tablespoon of Bechamel sauce (No. 3)" cookbook:neapolitan_soup recipeIngredient "1 tablespoon of potato flour" cookbook:neapolitan_soup recipeIngredient "1 yolk of an egg" cookbook:neapolitan_soup recipeIngredient "Asparagus" cookbook:neapolitan_soup recipeIngredient "Clear soup" cookbook:neapolitan_soup recipeIngredient "Peas" cookbook:neapolitan_soup recipeIngredient "Spinach" cookbook:neapolitan_soup recipeInstructions ["Mix the fowl with potato flour, Bechamel sauce (No. 3), and the yolk.","Put this into a tube about the size round of an ordinary macaroni.","Twenty minutes before serving, squirt the forcemeat into a saucepan with boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.","Let it simmer, and add boiled peas and asparagus tips.","If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.","Serve in a good clear soup."] cookbook:neapolitan_soup type cookbook:recipes cookbook:neapolitan_soup url https://en.wikibooks.org/wiki/Cookbook:Neapolitan_soup cookbook:neapolitan_soup url https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Soup cookbook:neck_sweetbread label "neck sweetbread" cookbook:neck_sweetbread name "Neck Sweetbread" cookbook:neck_sweetbread type cookbook:ingredients cookbook:neck_sweetbread type cookbook:meat_and_poultry cookbook:neck_sweetbread url https://en.wikibooks.org/wiki/Cookbook:Neck_Sweetbread cookbook:nectarine label "nectarine" cookbook:nectarine label "nectarines" cookbook:nectarine name "Nectarine" cookbook:nectarine type cookbook:fruits cookbook:nectarine type cookbook:ingredients cookbook:nectarine url https://en.wikibooks.org/wiki/Cookbook:Nectarine cookbook:negima label "negima" cookbook:nem_chua label "nem chua" cookbook:nem_chua_rán name "Nem chua rán" cookbook:nem_chua_ran recipeCategory category:fried_recipes cookbook:nem_chua_rán recipeCategory category:fried_recipes cookbook:nem_chua_ran recipeCategory category:pork_recipes cookbook:nem_chua_rán recipeCategory category:pork_recipes cookbook:nem_chua_ran recipeCategory category:vietnamese_recipes cookbook:nem_chua_rán recipeCategory category:vietnamese_recipes cookbook:nem_chua_ran recipeCuisine cookbook:cuisine_of_vietnam cookbook:nem_chua_rán recipeCuisine cookbook:cuisine_of_vietnam cookbook:nem_chua_rán recipeFoodstuff cookbook:fish_sauce cookbook:nem_chua_rán recipeFoodstuff cookbook:garlic cookbook:nem_chua_rán recipeFoodstuff cookbook:pork cookbook:nem_chua_rán recipeFoodstuff cookbook:spices_and_herbs cookbook:nem_chua_rán recipeIngredient "Cucumbers, papayas, chilli sauce" cookbook:nem_chua_rán recipeIngredient "Fish sauce" cookbook:nem_chua_rán recipeIngredient "Garlic" cookbook:nem_chua_rán recipeIngredient "Pork meat" cookbook:nem_chua_rán recipeIngredient "Pork skin" cookbook:nem_chua_rán recipeIngredient "Spices" cookbook:nem_chua_ran type cookbook:recipes cookbook:nem_chua_rán type cookbook:recipes cookbook:nem_chua_rán url https://en.wikibooks.org/wiki/Cookbook:Nem_chua_rán cookbook:nem label "nem" cookbook:nem name "Nem" cookbook:nem recipeCategory category:pork_recipes cookbook:nem recipeCategory category:vietnamese_recipes cookbook:nem recipeCuisine cookbook:cuisine_of_vietnam cookbook:nem type cookbook:recipes cookbook:nem url https://en.wikibooks.org/wiki/Cookbook:Nem cookbook:nepal type cookbook:cuisines cookbook:nepal type cookbook:cuisines_by_country cookbook:nesquik_à_la_café difficulty 1 cookbook:nesquik_à_la_café label "nesquik á la café" cookbook:nesquik_à_la_café name "Nesquik á la café" cookbook:nesquik_à_la_café name "Nesquik á la Café" cookbook:nesquik_à_la_café name "Nesquik à la Café" cookbook:nesquik_à_la_café recipeCategory category:beverage_recipes cookbook:nesquik_à_la_café recipeCategory category:chocolate_recipes cookbook:nesquik_à_la_café recipeCategory category:very_easy_recipes cookbook:nesquik_à_la_café recipeIngredient "1½ tbsp. creamer" cookbook:nesquik_à_la_café recipeIngredient "2 tbsp. Nesquik chocolate flavor (or any other brand of milk shake powder or liquid)" cookbook:nesquik_à_la_café recipeIngredient "3 tsp. sugar" cookbook:nesquik_à_la_café recipeInstructions ["Put all ingredients in a glass or cup of hot water. Stir until dissolved.","Serve with your choice of food."] cookbook:nesquik_à_la_café recipeYield 1 serving cookbook:nesquik_à_la_café totalTime "~2 minutes" cookbook:nesquik_à_la_café type cookbook:recipes cookbook:nesquik_à_la_café url https://en.wikibooks.org/wiki/Cookbook:Nesquik_á_la_café cookbook:nesquik_à_la_café url https://en.wikibooks.org/wiki/Cookbook:Nesquik_á_la_Café cookbook:nesquik_à_la_café url https://en.wikibooks.org/wiki/Cookbook:Nesquik_à_la_Café cookbook:netherlands type cookbook:cuisines cookbook:netherlands type cookbook:cuisines_by_country cookbook:nettle label "nettles" cookbook:nettle name "Nettle" cookbook:nettle_pesto name "Nettle Pesto" cookbook:nettle_pesto recipeCategory category:native_american_recipes cookbook:nettle_pesto recipeCuisine cookbook:native_american_cuisine cookbook:nettle_pesto recipeIngredient "1/3 cup Extra virgin olive oil" cookbook:nettle_pesto recipeIngredient "1/3 cup Hazelnuts/Walnuts/Pinenuts" cookbook:nettle_pesto recipeIngredient "1/4 cup Parmesan cheese" cookbook:nettle_pesto recipeIngredient "2 tsp. Black pepper" cookbook:nettle_pesto recipeIngredient "2 tsp. Lemon juice" cookbook:nettle_pesto recipeIngredient "3 Garlic cloves" cookbook:nettle_pesto recipeIngredient "5 cups freshly foraged Nettles" cookbook:nettle_pesto recipeInstructions ["Dry saut\u00e9 or roast nuts until slightly browned","With thick gloves, place Nettles in boiling water for one minute. Place in ice water bath to stop the cooking process. Drain.","Blend all ingredients until smooth. Or smash with mortal and pestle for coarser consistency."] cookbook:nettle_pesto recipeNotes "*Pesto can be used in wide variety of dishes from simple but zesty pasta to rubs for meat and fish. Hazelnuts, walnuts, and pine nuts can be used separate or mixed depending on what is available\/price. " cookbook:nettle_pesto type cookbook:recipes cookbook:nettle_pesto url https://en.wikibooks.org/wiki/Cookbook:Nettle_Pesto cookbook:nettle type cookbook:ingredients cookbook:nettle type cookbook:vegetable cookbook:nettle url https://en.wikibooks.org/wiki/Cookbook:Nettle cookbook:never_fail_pie_crust difficulty 2 cookbook:never_fail_pie_crust name "Never Fail Pie Crust" cookbook:never_fail_pie_crust recipeCategory category:easy_recipes cookbook:never_fail_pie_crust recipeCategory category:pastry_recipes cookbook:never_fail_pie_crust recipeCategory category:recipes_with_metric_units cookbook:never_fail_pie_crust recipeFoodstuff cookbook:egg cookbook:never_fail_pie_crust recipeFoodstuff cookbook:flour cookbook:never_fail_pie_crust recipeFoodstuff cookbook:salt cookbook:never_fail_pie_crust recipeFoodstuff cookbook:shortening cookbook:never_fail_pie_crust recipeFoodstuff cookbook:vinegar cookbook:never_fail_pie_crust recipeIngredient "1¼ cup (300g) shortening" cookbook:never_fail_pie_crust recipeIngredient "1 egg, beaten" cookbook:never_fail_pie_crust recipeIngredient "1 tablespoon white vinegar" cookbook:never_fail_pie_crust recipeIngredient "1 teaspoon salt" cookbook:never_fail_pie_crust recipeIngredient "3 cups (700g) flour" cookbook:never_fail_pie_crust recipeIngredient "⅓ cup (80ml) cold water" cookbook:never_fail_pie_crust recipeInstructions ["Combine flour, shortening and salt. Cut in shortening with fork (or pastry blender) until it resembles corn meal.","Combine water and vinegar with beaten egg. Add to flour mixture a little at a time until a soft dough forms.","Divide dough into three discs, and use or freeze individually.","When using, roll out onto a floured surface to desired measurements.<br>","Makes three single crusts.","Note: When baking two pies at once, rotate the pies 180 degrees at 15 minutes and 45 minutes to ensure the crust does not burn due to its proximity to the oven walls."] cookbook:never_fail_pie_crust recipeYield 3 pie crusts cookbook:never_fail_pie_crust totalTime "prep: 30 minutes" cookbook:never_fail_pie_crust type cookbook:recipes cookbook:never_fail_pie_crust url https://en.wikibooks.org/wiki/Cookbook:Never_Fail_Pie_Crust cookbook:new_england_boiled_dinner label "new england boiled dinner" cookbook:new_england_clam_bake label "clam bake" cookbook:new_england_clam_chowder difficulty 2 cookbook:new_england_clam_chowder label "new england clam chowder" cookbook:new_england_clam_chowder label "new england version" cookbook:new_england_clam_chowder name "New England Clam Chowder" cookbook:new_england_clam_chowder name "New England Style Clam Chowder" cookbook:new_england_clam_chowder recipeCategory category:american_recipes cookbook:new_england_clam_chowder recipeCategory category:clam_recipes cookbook:new_england_clam_chowder recipeCategory category:easy_recipes cookbook:new_england_clam_chowder recipeCategory category:inexpensive_recipes cookbook:new_england_clam_chowder recipeCategory category:milk_recipes cookbook:new_england_clam_chowder recipeCategory category:onion_recipes cookbook:new_england_clam_chowder recipeCategory category:pork_recipes cookbook:new_england_clam_chowder recipeCategory category:potato_recipes cookbook:new_england_clam_chowder recipeCategory category:recipes_with_images cookbook:new_england_clam_chowder recipeCategory category:soup_recipes cookbook:new_england_clam_chowder recipeCookingTechnique cookbook:boiling cookbook:new_england_clam_chowder recipeCookingTechnique cookbook:dice cookbook:new_england_clam_chowder recipeCookingTechnique cookbook:sautéing cookbook:new_england_clam_chowder recipeCookingTechnique cookbook:scald cookbook:new_england_clam_chowder recipeCookingTechnique cookbook:simmering cookbook:new_england_clam_chowder recipeCuisine cookbook:cuisine_of_the_united_states cookbook:new_england_clam_chowder recipeCuisine cookbook:louisiana_creole_cuisine cookbook:new_england_clam_chowder recipeCuisine cookbook:new_england_cuisine cookbook:new_england_clam_chowder recipeFoodstuff cookbook:butter cookbook:new_england_clam_chowder recipeFoodstuff cookbook:clam cookbook:new_england_clam_chowder recipeFoodstuff cookbook:flour cookbook:new_england_clam_chowder recipeFoodstuff cookbook:milk cookbook:new_england_clam_chowder recipeFoodstuff cookbook:onion cookbook:new_england_clam_chowder recipeFoodstuff cookbook:pepper cookbook:new_england_clam_chowder recipeFoodstuff cookbook:pork cookbook:new_england_clam_chowder recipeFoodstuff cookbook:potato cookbook:new_england_clam_chowder recipeFoodstuff cookbook:salt cookbook:new_england_clam_chowder recipeFoodstuff cookbook:water cookbook:new_england_clam_chowder recipeIngredient "1½ quarts skimmed or whole milk , scalded" cookbook:new_england_clam_chowder recipeIngredient "1 cup boiling water" cookbook:new_england_clam_chowder recipeIngredient "1 medium onion, diced" cookbook:new_england_clam_chowder recipeIngredient "1 medium potato, diced" cookbook:new_england_clam_chowder recipeIngredient "1 pound canned clams, minced, or 12 ounces frozen, thawed" cookbook:new_england_clam_chowder recipeIngredient "1 tablespoon butter" cookbook:new_england_clam_chowder recipeIngredient "2 tablespoons plain white flour" cookbook:new_england_clam_chowder recipeIngredient "3 ounces salt pork, diced" cookbook:new_england_clam_chowder recipeIngredient "Salt and pepper to taste" cookbook:new_england_clam_chowder recipeInstructions ["If using frozen clams, drain and reserve liquid.","Cut hard parts away and keep them separate.","Saut\u00e9 salt pork in a heavy iron pot until brown and crisp.","Remove pork and saut\u00e9 hard part of clam and onions in hot fat until onion is light brown.","Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.","Cover and simmer gently 10 minutes or until potato is tender.","Add soft parts of clams and liquid.","Just before serving, stir in scalded milk and butter.","Heat thoroughly, but not to boiling.","Serve piping hot with oyster or soda crackers."] cookbook:new_england_clam_chowder recipeYield 6 cookbook:new_england_clam_chowder totalTime "1-2 hours approx" cookbook:new_england_clam_chowder type cookbook:recipes cookbook:new_england_clam_chowder url https://en.wikibooks.org/wiki/Cookbook:New_England_Clam_Chowder cookbook:new_england_clam_chowder url https://en.wikibooks.org/wiki/Cookbook:New_England_Style_Clam_Chowder cookbook:new_england_cuisine label "cuisine of new england" cookbook:new_england_cuisine label "new england" cookbook:new_england_cuisine label "new england cuisine" cookbook:new_england_cuisine name "New England cuisine" cookbook:new_england_cuisine name "New England Cuisine" cookbook:new_england_cuisine type cookbook:cuisines cookbook:new_england_cuisine url https://en.wikibooks.org/wiki/Cookbook:New_England_cuisine cookbook:new_england_cuisine url https://en.wikibooks.org/wiki/Cookbook:New_England_Cuisine cookbook:newfoundland type cookbook:cuisines cookbook:new_mexico_chile_verde label "new mexico chile verde" cookbook:new_mexico_chile_verde name "New Mexico Chile Verde" cookbook:new_mexico_chile_verde recipeCategory category:chili_recipes cookbook:new_mexico_chile_verde recipeCategory category:pork_recipes cookbook:new_mexico_chile_verde recipeCategory category:southwestern_recipes cookbook:new_mexico_chile_verde recipeCategory category:tomato_recipes cookbook:new_mexico_chile_verde recipeCookingTechnique cookbook:simmering cookbook:new_mexico_chile_verde recipeCuisine cookbook:southwestern_cuisine cookbook:new_mexico_chile_verde recipeEquipment cookbook:frying_pan cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:bell_pepper cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:bouillon_cube cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:butter cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:chiles cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:coriander cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:cumin cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:flour cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:margarine cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:onion cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:oregano cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:pork cookbook:new_mexico_chile_verde recipeFoodstuff cookbook:tomato cookbook:new_mexico_chile_verde recipeIngredient "1/3 cup (240ml) all-purpose flour" cookbook:new_mexico_chile_verde recipeIngredient "1 large can (16-oz.) stewed tomatoes" cookbook:new_mexico_chile_verde recipeIngredient "1 large onion, chopped" cookbook:new_mexico_chile_verde recipeIngredient "1 tablespoon coriander" cookbook:new_mexico_chile_verde recipeIngredient "1 tablespoon cumin seeds (''not'' powdered)" cookbook:new_mexico_chile_verde recipeIngredient "1 tablespoon dried oregano" cookbook:new_mexico_chile_verde recipeIngredient "2 green bell peppers, chopped (not frequently used in New Mexico)" cookbook:new_mexico_chile_verde recipeIngredient "2 tablespoons pork bouillon granules" cookbook:new_mexico_chile_verde recipeIngredient "4 large, mild green chile peppers" cookbook:new_mexico_chile_verde recipeIngredient "5 cups water" cookbook:new_mexico_chile_verde recipeIngredient "6 tablespoons butter or margarine" cookbook:new_mexico_chile_verde recipeIngredient "8 oz. ground pork" cookbook:new_mexico_chile_verde recipeInstructions ["Combine bell peppers, chili peppers, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender.","Meanwhile, cook pork and onion in a skillet over medium heat, stirring occasionally, about ten minutes, or until pork is browned and crumbly. Drain pork and add to chile mixture. Simmer for 20 minutes.","Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes. Add flour mixture to chile. Continue cooking and stirring until thickened to preference. Serves 5-6, usually accompanied by cornbread."] cookbook:new_mexico_chile_verde recipeNotes "*If fresh green chili peppers are not available, dried Anaheim chili peppers may be substituted, but the results will be substantially different. " cookbook:new_mexico_chile_verde type cookbook:recipes cookbook:new_mexico_chile_verde url https://en.wikibooks.org/wiki/Cookbook:New_Mexico_Chile_Verde cookbook:new_mexico_pork_tamales difficulty 4 cookbook:new_mexico_pork_tamales label "new mexico pork tamales" cookbook:new_mexico_pork_tamales name "New Mexico Pork Tamales" cookbook:new_mexico_pork_tamales recipeCategory category:chicken_recipes cookbook:new_mexico_pork_tamales recipeCategory category:difficult_recipes cookbook:new_mexico_pork_tamales recipeCategory category:mexican_recipes cookbook:new_mexico_pork_tamales recipeCategory category:pork_recipes cookbook:new_mexico_pork_tamales recipeCategory category:recipes_with_metric_units cookbook:new_mexico_pork_tamales recipeCategory category:southwestern_recipes cookbook:new_mexico_pork_tamales recipeCuisine cookbook:cuisine_of_jalisco cookbook:new_mexico_pork_tamales recipeCuisine cookbook:cuisine_of_mexico cookbook:new_mexico_pork_tamales recipeCuisine cookbook:cuisine_of_yucatan cookbook:new_mexico_pork_tamales recipeCuisine cookbook:southwestern_cuisine cookbook:new_mexico_pork_tamales recipeYield 24 cookbook:new_mexico_pork_tamales totalTime "prep: 2 hours, cooking: 2 hours" cookbook:new_mexico_pork_tamales type cookbook:recipes cookbook:new_mexico_pork_tamales url https://en.wikibooks.org/wiki/Cookbook:New_Mexico_Pork_Tamales cookbook:new_orleans_style_chicken_wing_dipping_sauce difficulty 1 cookbook:new_orleans_style_chicken_wing_dipping_sauce name "New Orleans Style Chicken Wing Dipping Sauce" cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeCategory category:cheese_recipes cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeCategory category:gluten-free_recipes cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeCategory category:sauce_recipes cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeCategory category:southern_u.s._recipes cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeCategory category:very_easy_recipes cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeCookingTechnique cookbook:chopping cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeCuisine cookbook:louisiana_creole_cuisine cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeCuisine cookbook:southern_cuisine cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeFoodstuff cookbook:chicken cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeFoodstuff cookbook:green_onion cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeFoodstuff cookbook:mustard cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeIngredient "¾ cup Creole mustard" cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeIngredient "1 (12-ounce) jar of refrigerated chunky blue cheese dressing" cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeIngredient "1 teaspoon Creole seasoning" cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeIngredient "⅓ cup scallions, finely chopped (reserve a teaspoon of chopped green tops for garnish)" cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeInstructions ["Combine all ingredients and refrigerate at least 2 hours before serving (overnight is preferable)."] cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeNotes "* Serve as a dipping sauce for celery stalks and cooked chicken wings (baked, broiled, fried, or grilled), 24 pieces of wings (tips discarded) or "drummettes" for the quantities given. * Can use with any other raw vegetable. " cookbook:new_orleans_style_chicken_wing_dipping_sauce recipeYield 8 to 10 cookbook:new_orleans_style_chicken_wing_dipping_sauce totalTime "2 hours" cookbook:new_orleans_style_chicken_wing_dipping_sauce type cookbook:recipes cookbook:new_orleans_style_chicken_wing_dipping_sauce url https://en.wikibooks.org/wiki/Cookbook:New_Orleans_Style_Chicken_Wing_Dipping_Sauce cookbook:new_york_cheesecake difficulty 4 cookbook:new_york_cheesecake label "new york cheesecake" cookbook:new_york_cheesecake name "New York Cheesecake" cookbook:new_york_cheesecake recipeCategory category:cheesecake_recipes cookbook:new_york_cheesecake recipeCategory category:difficult_recipes cookbook:new_york_cheesecake recipeCategory category:pie_recipes cookbook:new_york_cheesecake recipeCategory category:recipes_with_images cookbook:new_york_cheesecake recipeEquipment cookbook:cookie_sheet cookbook:new_york_cheesecake recipeEquipment cookbook:springform_pan cookbook:new_york_cheesecake recipeFoodstuff cookbook:butter cookbook:new_york_cheesecake recipeFoodstuff cookbook:cornstarch cookbook:new_york_cheesecake recipeFoodstuff cookbook:cream cookbook:new_york_cheesecake recipeFoodstuff cookbook:cream_cheese cookbook:new_york_cheesecake recipeFoodstuff cookbook:egg cookbook:new_york_cheesecake recipeFoodstuff cookbook:flour cookbook:new_york_cheesecake recipeFoodstuff cookbook:lemon cookbook:new_york_cheesecake recipeFoodstuff cookbook:sugar cookbook:new_york_cheesecake recipeFoodstuff cookbook:vanilla cookbook:new_york_cheesecake recipeFoodstuff cookbook:zest cookbook:new_york_cheesecake recipeIngredient "¼ cup heavy cream" cookbook:new_york_cheesecake recipeIngredient "1 3/4 cups sugar" cookbook:new_york_cheesecake recipeIngredient "1 tablespoon corn starch" cookbook:new_york_cheesecake recipeIngredient "1 teaspoon vanilla" cookbook:new_york_cheesecake recipeIngredient "2 ½ pounds softened cream cheese" cookbook:new_york_cheesecake recipeIngredient "2 large egg yolks" cookbook:new_york_cheesecake recipeIngredient "3 tablespoons flour" cookbook:new_york_cheesecake recipeIngredient "3 tablespoons sugar" cookbook:new_york_cheesecake recipeIngredient "4 tablespoons melted butter" cookbook:new_york_cheesecake recipeIngredient "5 large whole eggs" cookbook:new_york_cheesecake recipeIngredient "5 ounces Barnham and Bailey Animal Crackers,or, Sweet Digestive Biscuits,(but no extra sugar with these)." cookbook:new_york_cheesecake recipeIngredient "zest of one lemon" cookbook:new_york_cheesecake recipeInstructions ["Butter bottom and sides of 10 inch springform pan.","Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar.","Add to melted butter and mix with a fork until blended.","Press mixture into the bottom and up about one third of the sides of the pan.","Refrigerate 1 hour.","Have all ingredients at room temperature.","Preheat oven to 475\u00b0F.","Mix sugar, flour and corn starch together.","Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat. You may substitute lemon juice for vanilla.","Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack.","Gently stir in cream.","Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.","Bake at 475\u00b0F for 15 minutes","Lower heat to 225\u00b0F and bake for 1 hour","Raise heat to 250\u00b0F and bake for about 15 more minutes","Refrigerate immediately for at least one hour, keep covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with Saran wrap."] cookbook:new_york_cheesecake recipeYield 8 cookbook:new_york_cheesecake totalTime "3 and half hours" cookbook:new_york_cheesecake type cookbook:recipes cookbook:new_york_cheesecake url https://en.wikibooks.org/wiki/Cookbook:New_York_Cheesecake cookbook:new_york_city_cuisine label "new york city cuisine" cookbook:new_york_city_cuisine name "New York City cuisine" cookbook:new_york_city_cuisine name "New York City Cuisine" cookbook:new_york_city_cuisine type cookbook:cuisines cookbook:new_york_city_cuisine url https://en.wikibooks.org/wiki/Cookbook:New_York_City_cuisine cookbook:new_york_city_cuisine url https://en.wikibooks.org/wiki/Cookbook:New_York_City_Cuisine cookbook:new_york_city-style_pizza label "new york-style pizza" cookbook:new_york_city-style_pizza label "pizza, new-york city-style" cookbook:new_york_city-style_pizza name "New York City-style pizza" cookbook:new_york_city-style_pizza name "New York City-Style Pizza" cookbook:new_york_city-style_pizza recipeCategory category:recipes_with_images cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:bacon cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:basil cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:bell_pepper cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:flour cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:ham cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:mozzarella_cheese cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:mushroom cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:olive cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:olive_oil cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:onion cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:oregano cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:pepperoni cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:salami cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:salt cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:sausage cookbook:new_york_city-style_pizza recipeFoodstuff cookbook:yeast cookbook:new_york_city-style_pizza recipeIngredient "1 (10 ounce) can tomato sauce" cookbook:new_york_city-style_pizza recipeIngredient "1/2 cup grated Romano cheese" cookbook:new_york_city-style_pizza recipeIngredient "1/4 cup chopped fresh basil" cookbook:new_york_city-style_pizza recipeIngredient "1 pound shredded mozzarella cheese" cookbook:new_york_city-style_pizza recipeIngredient "1 tablespoon dried oregano" cookbook:new_york_city-style_pizza recipeIngredient "1 teaspoon active dry yeast" cookbook:new_york_city-style_pizza recipeIngredient "1 teaspoon red pepper flakes" cookbook:new_york_city-style_pizza recipeIngredient "1 teaspoon salt" cookbook:new_york_city-style_pizza recipeIngredient "2/3 cup warm water (110 degrees F/45 degrees C)" cookbook:new_york_city-style_pizza recipeIngredient "2 cups all-purpose flour" cookbook:new_york_city-style_pizza recipeIngredient "2 tablespoons olive oil" cookbook:new_york_city-style_pizza recipeInstructions ["Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve.","Mix in the flour, salt and olive oil.","When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky.","Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.","Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.","When the dough has risen, flatten it out on a lightly floured surface.","Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.","Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.","Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly.","Cool for about 5 minutes before slicing and serving."] cookbook:new_york_city-style_pizza recipeNotes "*4 ounces shredded mozzarella cheese (for an extra cheese pizza) *2 to 4 ounces sliced pepperoni *8 ounces Italian sausage, casings removed, crumbled, and cooked *2 to 4 ounces sliced Genoa salami *1 medium-sized fresh bell pepper, cut into strips *1 large onion, sliced and lightly saut\u00e9ed *1 can sliced mushrooms or mushroom stems and pieces, drained *1 can sliced black olives, drained *2 to 4 ounces thickly sliced, diced ham *2 to 4 ounces sliced, cooked bacon, cut into pieces " cookbook:new_york_city-style_pizza type cookbook:recipes cookbook:new_york_city-style_pizza url https://en.wikibooks.org/wiki/Cookbook:New_York_City-style_pizza cookbook:new_york_city-style_pizza url https://en.wikibooks.org/wiki/Cookbook:New_York_City-Style_Pizza cookbook:new_zealand_spinach label "new zealand spinach" cookbook:new_zealand type cookbook:cuisines cookbook:new_zealand type cookbook:cuisines_by_country cookbook:nibbles difficulty 2 cookbook:nibbles name "Nibbles" cookbook:nibbles recipeCategory category:american_recipes cookbook:nibbles recipeCategory category:appetizer_recipes cookbook:nibbles recipeCategory category:bacon_recipes cookbook:nibbles recipeCategory category:camping_recipes cookbook:nibbles recipeCategory category:easy_recipes cookbook:nibbles recipeCategory category:inexpensive_recipes cookbook:nibbles recipeCookingTechnique cookbook:baking cookbook:nibbles recipeCuisine cookbook:cuisine_of_the_united_states cookbook:nibbles recipeCuisine cookbook:louisiana_creole_cuisine cookbook:nibbles recipeCuisine cookbook:new_england_cuisine cookbook:nibbles recipeFoodstuff cookbook:cashew cookbook:nibbles recipeFoodstuff cookbook:peanut cookbook:nibbles recipeFoodstuff cookbook:pecan cookbook:nibbles recipeFoodstuff cookbook:salt cookbook:nibbles recipeIngredient "1 bag thin pretzels" cookbook:nibbles recipeIngredient "1 box Wheat Chex" cookbook:nibbles recipeIngredient "1 can cashews" cookbook:nibbles recipeIngredient "1 pound peanuts" cookbook:nibbles recipeIngredient "1 pound pecans" cookbook:nibbles recipeIngredient "2 boxes Rice Chex" cookbook:nibbles recipeIngredient "⅔ box Cheerios" cookbook:nibbles recipeIngredient "salt to taste" cookbook:nibbles recipeInstructions ["Melt and mix the sauce ingredients.","Mix all dry ingredients, but salt, in a large canning pot.","Sprinkle a little of the sauce mixture over dry ingredients and shake.","Repeat until sauce is gone.","Salt the mixture by sprinkling and shaking in the same way.","Bake 1\u00bd to 2 hours at 200\u00b0F in covered canning pot.","Remove frequently to shake."] cookbook:nibbles recipeNotes "* Put the sauce in a canning jar, and punch several holes in the lid. Sprinkle by turning the jar upside down. * It took up to seven times of sprinkling and shaking to salt the mixture. * It is possible to substitute some vegetable oil for the bacon grease, but the result is less authentic. * PARTY! " cookbook:nibbles recipeYield 20 cookbook:nibbles totalTime "2 -2½ hours" cookbook:nibbles type cookbook:recipes cookbook:nibbles url https://en.wikibooks.org/wiki/Cookbook:Nibbles cookbook:nice_cup_of_tea,_a recipeCategory category:beverage_recipes cookbook:nice_cup_of_tea,_a recipeCategory category:easy_recipes cookbook:nice_cup_of_tea,_a recipeCategory category:english_recipes cookbook:nice_cup_of_tea,_a recipeCategory category:gluten-free_recipes cookbook:nice_cup_of_tea,_a recipeCategory category:irish_recipes cookbook:nice_cup_of_tea,_a recipeCategory category:vegetarian_recipes cookbook:nice_cup_of_tea,_a recipeCuisine cookbook:cuisine_of_ireland cookbook:nice_cup_of_tea,_a recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:nice_cup_of_tea,_a type cookbook:recipes cookbook:nick's_cinnamon_chicken label "nick's cinnamon chicken" cookbook:nick's_cinnamon_chicken name "Nick's Cinnamon Chicken" cookbook:nick's_cinnamon_chicken recipeCategory category:boiled_recipes cookbook:nick's_cinnamon_chicken recipeCategory category:chicken_recipes cookbook:nick's_cinnamon_chicken recipeCategory category:cinnamon_recipes cookbook:nick\'s_cinnamon_chicken recipeCategory category:gluten-free_recipes cookbook:nick's_cinnamon_chicken recipeCategory category:main_course_recipes cookbook:nick's_cinnamon_chicken recipeCategory category:recipes_with_metric_units cookbook:nick\'s_cinnamon_chicken recipeCategory category:recipes_with_metric_units cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:chicken cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:cinnamon cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:garlic cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:olive_oil cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:onion cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:pasta cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:peach cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:pepper cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:salt cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:tomato cookbook:nick's_cinnamon_chicken recipeFoodstuff cookbook:vinegar cookbook:nick's_cinnamon_chicken recipeIngredient "1/4-1/2 peach, chopped finely OR 1-2 tablespoons honey" cookbook:nick's_cinnamon_chicken recipeIngredient "1 can (28oz/800ml) whole tomatoes" cookbook:nick's_cinnamon_chicken recipeIngredient "1 small onion, diced" cookbook:nick's_cinnamon_chicken recipeIngredient "1 splash of vinegar" cookbook:nick's_cinnamon_chicken recipeIngredient "2-3 chicken breasts" cookbook:nick's_cinnamon_chicken recipeIngredient "2 cinnamon sticks" cookbook:nick's_cinnamon_chicken recipeIngredient "3 cloves of garlic, minced" cookbook:nick's_cinnamon_chicken recipeIngredient "~3 tablespoons olive oil" cookbook:nick's_cinnamon_chicken recipeIngredient "enough pasta for 4 servings (cheese tortellini is good)" cookbook:nick's_cinnamon_chicken recipeIngredient "salt and pepper to taste" cookbook:nick's_cinnamon_chicken recipeInstructions ["Heat olive oil in a medium saucepan.","LIGHTLY brown chicken breasts - don't cook them through.","Add the onion and fry for a couple of minutes.","Add peach (if you're using peach) and fry for another minute.","Cut the tomatoes in half and add them.","Add everything else and simmer, covered, for 45 minutes, stirring occasionally. Remove the lid and let it simmer for about 15 more minutes.","In the meantime, cook the pasta according to the directions on the package.","Remove cinnamon sticks from sauce. Serve over hot pasta with freshly grated Parmesan and garlic bread."] cookbook:nick's_cinnamon_chicken type cookbook:recipes cookbook:nick\'s_cinnamon_chicken type cookbook:recipes cookbook:nick's_cinnamon_chicken url https://en.wikibooks.org/wiki/Cookbook:Nick's_Cinnamon_Chicken cookbook:niçoise_salad name "Niçoise salad" cookbook:niçoise_salad recipeCategory category:caper_recipes cookbook:niçoise_salad recipeCategory category:french_recipes cookbook:niçoise_salad recipeCategory category:recipes_with_images cookbook:niçoise_salad recipeCategory category:recipes_with_metric_units cookbook:niçoise_salad recipeCategory category:salad_recipes cookbook:niçoise_salad recipeCategory category:tomato_recipes cookbook:niçoise_salad recipeCategory category:tuna_recipes cookbook:niçoise_salad recipeCuisine cookbook:cuisine_of_france cookbook:niçoise_salad recipeIngredient "100 g of black olives" cookbook:niçoise_salad recipeIngredient "10 medium tomatoes" cookbook:niçoise_salad recipeIngredient "12 anchovy fillets, or 1 300 g tuna steak" cookbook:niçoise_salad recipeIngredient "12 small fresh artichokes, cut into rounds" cookbook:niçoise_salad recipeIngredient "1 garlic clove" cookbook:niçoise_salad recipeIngredient "1 large cucumber" cookbook:niçoise_salad recipeIngredient "200 g of small fresh broad (fava) beans or green beans" cookbook:niçoise_salad recipeIngredient "2 green bell peppers" cookbook:niçoise_salad recipeIngredient "3 hard-boiled eggs" cookbook:niçoise_salad recipeIngredient "6 basil leaves, finely chopped" cookbook:niçoise_salad recipeIngredient "6 small white onions" cookbook:niçoise_salad recipeIngredient "Handful of capers" cookbook:niçoise_salad recipeIngredient "olive oil" cookbook:niçoise_salad recipeIngredient "salt and pepper to taste" cookbook:niçoise_salad recipeInstructions ["Cut the tomatoes in quarters and salt them lightly once. Cut the eggs into quarters or slices. Cut the anchovies into 3 or 4 chunks (if using tuna, cut into similarly sized pieces). Peel the cucumber and finely slice it. Cut the green peppers into thin rings, and do the same with the onions.","Cut the garlic in two and rub the sides and bottom of a large salad bowl with it. Toss all the ingredients except the tomatoes into the bowl.","Drain the tomatoes, re-salt lightly and add to salad. In a separate bowl, mix 6 spoonfuls of olive oil with the basil, pepper, and salt and pour over salad. Refrigerate before serving.","Pan-bagnat - a sandwich with Salade ni\u00e7oise","[http:\/\/www.mediterrasian.com\/delicious_recipes_salade_nicoise.htm Salade Nicoise recipe]"] cookbook:niçoise_salad type cookbook:recipes cookbook:niçoise_salad url https://en.wikibooks.org/wiki/Cookbook:Niçoise_salad cookbook:nigella label "nigella" cookbook:nigella label "nigella seed" cookbook:nigella label "nigella seeds" cookbook:nigella name "Nigella" cookbook:nigella type cookbook:ingredients cookbook:nigella type cookbook:spices_and_herbs cookbook:nigella url https://en.wikibooks.org/wiki/Cookbook:Nigella cookbook:nigeria type cookbook:cuisines cookbook:nigeria type cookbook:cuisines_by_country cookbook:nihari label "nihari" cookbook:nitrate label "nitrites" cookbook:no_bake_chocolate_cake label "arretjescake (no bake chocolate cake)" cookbook:no_bake_chocolate_cake name "No Bake Chocolate Cake" cookbook:no_bake_chocolate_cake recipeCategory category:cake_recipes cookbook:no_bake_chocolate_cake recipeFoodstuff cookbook:chocolate cookbook:no_bake_chocolate_cake recipeFoodstuff cookbook:egg cookbook:no_bake_chocolate_cake recipeFoodstuff cookbook:graham_cracker cookbook:no_bake_chocolate_cake recipeFoodstuff cookbook:margarine cookbook:no_bake_chocolate_cake recipeFoodstuff cookbook:sugar cookbook:no_bake_chocolate_cake recipeFoodstuff cookbook:vanilla cookbook:no_bake_chocolate_cake recipeIngredient "1/2 cup baking cocoa" cookbook:no_bake_chocolate_cake recipeIngredient "1 egg" cookbook:no_bake_chocolate_cake recipeIngredient "2.5 packs graham crackers, crumbled (or UK: digestive biscuits, Australia: whole wheat biscuits)" cookbook:no_bake_chocolate_cake recipeIngredient "2 cups (450g) of fine sugar" cookbook:no_bake_chocolate_cake recipeIngredient "3 sticks (1.5 cups) of margarine" cookbook:no_bake_chocolate_cake recipeIngredient "5 tsp. vanilla extract" cookbook:no_bake_chocolate_cake recipeInstructions ["Crumble the graham crackers \/ biscuits.","Melt the margarine.","Mix the sugar and the egg.","Add the melted butter to the egg\/sugar mixture.","Add the cocoa and the vanilla extract.","Add crumbled graham crackers.","Mix well until all crackers are covered.","Cover a cake mold with aluminum foil and pour in mixture.","Leave in refrigerator for 1 hour (preferably longer)."] cookbook:no_bake_chocolate_cake type cookbook:recipes cookbook:no_bake_chocolate_cake url https://en.wikibooks.org/wiki/Cookbook:No_Bake_Chocolate_Cake cookbook:no-bake_chocolate_chip_cookie_pie label "no bake chocolate chip cookie pie" cookbook:no-bake_chocolate_chip_cookie_pie label "no-bake chocolate chip cookie pie" cookbook:no-bake_chocolate_chip_cookie_pie name "No-Bake Chocolate Chip Cookie Pie" cookbook:no-bake_chocolate_chip_cookie_pie recipeCategory category:chocolate_recipes cookbook:no-bake_chocolate_chip_cookie_pie recipeCategory category:dessert_recipes cookbook:no-bake_chocolate_chip_cookie_pie recipeCategory category:pie_recipes cookbook:no-bake_chocolate_chip_cookie_pie recipeCategory category:recipes_with_metric_units cookbook:no-bake_chocolate_chip_cookie_pie recipeFoodstuff cookbook:graham_cracker cookbook:no-bake_chocolate_chip_cookie_pie recipeFoodstuff cookbook:milk cookbook:no-bake_chocolate_chip_cookie_pie recipeIngredient "1 (15 or 18-ounce) [about 450g] package chocolate chip cookies (recipe uses 26 cookies)" cookbook:no-bake_chocolate_chip_cookie_pie recipeIngredient "1 (8-ounce) (240g) container frozen whipped topping, thawed" cookbook:no-bake_chocolate_chip_cookie_pie recipeIngredient "1 (9-ounce) (270g) commercial graham cracker pie crust ("extra serving" or "deep dish" size)" cookbook:no-bake_chocolate_chip_cookie_pie recipeIngredient "1 cup (240ml) milk" cookbook:no-bake_chocolate_chip_cookie_pie recipeInstructions ["Dip 8 cookies in milk, then place in a single layer in graham cracker crust. Top with one-third of the whipped topping.","Repeat above so that you have a total of three layers of cookies and whipped topping.","Crumble 2 chocolate chip cookies, and sprinkle over pie.","Cover and chill 8 hours before serving."] cookbook:no-bake_chocolate_chip_cookie_pie type cookbook:recipes cookbook:no-bake_chocolate_chip_cookie_pie url https://en.wikibooks.org/wiki/Cookbook:No-Bake_Chocolate_Chip_Cookie_Pie cookbook:no-bake_chocolate_pie difficulty 3 cookbook:no-bake_chocolate_pie label "no-bake chocolate pie" cookbook:no-bake_chocolate_pie name "No-Bake Chocolate Pie" cookbook:no-bake_chocolate_pie recipeCategory category:dessert_recipes cookbook:no-bake_chocolate_pie recipeCategory category:dutch_recipes cookbook:no-bake_chocolate_pie recipeCategory category:medium_difficulty_recipes cookbook:no-bake_chocolate_pie recipeCategory category:pie_recipes cookbook:no-bake_chocolate_pie recipeCategory category:vegan_recipes cookbook:no-bake_chocolate_pie recipeCuisine cookbook:cuisine_of_the_netherlands cookbook:no-bake_chocolate_pie recipeCuisine cookbook:vegan_cuisine cookbook:no-bake_chocolate_pie recipeInstructions ["Take a wide\/big pan and melt the butter","Add the sugar and stir\/dissolve this into the butter","Stir the cocoa through the sugar\/butter mixture. optionally make this a little more liquid with some milk (not too much!!)","Take the biscuits and dip them into the cold black coffee. put these on the bottom of the dish.","After creating a layer of biscuits pour\/smear the chocolate mix on top of it then make another layer with dipped biscuits and pour\/smear another layer of chocolate","Repeat this until you run out of chocolate\/biscuits.","Finally place the chocolate sprinkles on top and put it in the fridge until it's hard enough to consume.","Enjoy!"] cookbook:no-bake_chocolate_pie recipeNotes "* Measurements shouldn't be taken to be precise, play with the amounts to your likings * Milk is optional, too much will make the cake less solid * Coffee is optional. Addition is to taste. " cookbook:no-bake_chocolate_pie recipeYield 10-12 cookbook:no-bake_chocolate_pie totalTime "10 minutes prep,, ~30 minutes cooking" cookbook:no-bake_chocolate_pie type cookbook:recipes cookbook:no-bake_chocolate_pie url https://en.wikibooks.org/wiki/Cookbook:No-Bake_Chocolate_Pie cookbook:no-bake_cookies label "no-bake cookies" cookbook:no-bake_cookies name "No-Bake Cookies" cookbook:no-bake_cookies recipeCategory category:chocolate_recipes cookbook:no-bake_cookies recipeCategory category:cookie_recipes cookbook:no-bake_cookies recipeCategory category:dessert_recipes cookbook:no-bake_cookies recipeFoodstuff cookbook:butter cookbook:no-bake_cookies recipeFoodstuff cookbook:chocolate cookbook:no-bake_cookies recipeFoodstuff cookbook:milk cookbook:no-bake_cookies recipeFoodstuff cookbook:sugar cookbook:no-bake_cookies recipeFoodstuff cookbook:vanilla cookbook:no-bake_cookies recipeIngredient "1/2 cup butter" cookbook:no-bake_cookies recipeIngredient "1/2 cup cocoa powder" cookbook:no-bake_cookies recipeIngredient "1/2 cup milk of any thickness" cookbook:no-bake_cookies recipeIngredient "1/2 cup smooth or chunky peanut butter" cookbook:no-bake_cookies recipeIngredient "2 cups white sugar" cookbook:no-bake_cookies recipeIngredient "2 teaspoons vanilla extract" cookbook:no-bake_cookies recipeIngredient "3 cups oatmeal" cookbook:no-bake_cookies recipeInstructions ["Combine the sugar and cocoa in a saucepan, stir well.","Add milk and stir well, add butter and place over medium high heat.","Bring mixture to a boil -- when it reaches a rolling boil that cannot be stirred-down set timer for 1 minute, boil while stirring exactly 1 minute.","Remove from heat and add peanut butter and vanilla, stir enough to melt peanut butter.","Add oatmeal, stir to combine and immediately spoon the mixture onto a cookie sheet, leaving enough space between them for spreading out.","Let stand on counter for at least 20 minutes to stiffen, or you may refrigerate for quicker stiffening of the cookies."] cookbook:no-bake_cookies type cookbook:recipes cookbook:no-bake_cookies url https://en.wikibooks.org/wiki/Cookbook:No-Bake_Cookies cookbook:no-bake_matsa_cake name "No-Bake Matsa Cake" cookbook:no-bake_matsa_cake recipeCategory category:passover_recipes cookbook:no-bake_matsa_cake recipeInstructions ["Melt butter and slightly cool.","Crumble the matzahs and add brown sugar, cocoa and soaked raisins and add to melted butter","Add this mixture to the crumbled matzahs and mix well.","Divide the "batter" into two 9" springforms or aluminium forms.","Knead the batter to create a flat and smooth surface.","Refrigerate for several hours."] cookbook:no-bake_matsa_cake type cookbook:recipes cookbook:no-bake_matsa_cake url https://en.wikibooks.org/wiki/Cookbook:No-Bake_Matsa_Cake cookbook:no-knead_bread difficulty 2 cookbook:no-knead_bread,_famous recipeCategory category:american_recipes cookbook:no-knead_bread,_famous recipeCategory category:bread_recipes cookbook:no-knead_bread,_famous recipeCategory category:inexpensive_recipes cookbook:no-knead_bread,_famous recipeCategory category:vegetarian_recipes cookbook:no-knead_bread,_famous recipeCuisine cookbook:cuisine_of_the_united_states cookbook:no-knead_bread,_famous recipeCuisine cookbook:louisiana_creole_cuisine cookbook:no-knead_bread,_famous recipeCuisine cookbook:new_england_cuisine cookbook:no-knead_bread,_famous type cookbook:recipes cookbook:no-knead_bread name "Famous No-Knead Bread" cookbook:no-knead_bread name "No-Knead Bread" cookbook:no-knead_bread recipeCategory category:american_recipes cookbook:no-knead_bread recipeCategory category:baking_recipes cookbook:no-knead_bread recipeCategory category:bread_recipes cookbook:no-knead_bread recipeCategory category:easy_recipes cookbook:no-knead_bread recipeCategory category:inexpensive_recipes cookbook:no-knead_bread recipeCategory category:vegetarian_recipes cookbook:no-knead_bread recipeCuisine cookbook:cuisine_of_the_united_states cookbook:no-knead_bread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:no-knead_bread recipeCuisine cookbook:new_england_cuisine cookbook:no-knead_bread recipeInstructions ["In a large bowl combine flour, yeast, and salt.","Add water and stir until blended. ''The dough will be shaggy and sticky.''","Cover bowl with plastic wrap.","Let dough rest at least 12 hours, preferably 18 hours, at warm room temperature, about {{convert|70|F|C}}.","When the surface is dotted with bubbles, lightly flour a work surface or silicone mat and place dough on it.","Sprinkle it with a little more flour, and fold it over on itself once or twice.","Cover loosely with plastic wrap and let rest 15 minutes.","Using just enough flour to keep dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball.","Generously coat a lint-free linen towel with flour. ''Not a terrycloth towel.''","Put the dough seam side down on the towel and dust with more flour.","Cover with another lint-free linen towel and let rise for 2 to 3 hours. ''Dough will be more than double in size and will not readily spring back when poked with a finger.''","At least half an hour before baking, place a 3 to 4 quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven and preheat to 450\u00b0F.","When the dough is ready, carefully remove the pot from the oven.","Slide your hand under the towel and turn the dough over into the pot. seam side up. ''It may look like a mess, but that's okay.''","Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes.","Cover with lid and bake 30 minutes.","Remove the lid and bake 15 to 30 minutes more, until the loaf is beautifully browned.","Remove the loaf from the pot and cool on a rack."] cookbook:no-knead_bread recipeNotes "* If you can't find a pot, look in a neighborhood hardware store. * You can substitute up to 50% whole-wheat flour, but much more and the texture will suffer. * Add herbs or other seasoning when initially mixing the dough. * Use wheat bran or corn meal to coat the towels, if desired. * If the pot has handles, remove them if they are not heat-resistant. * Use sturdy oven mitts. * Before removing the heated pot from the oven, place 2 or 3 cooling racks on the counter. * Do not place the superheated pot on the counter or anything else you don't want to scorch. " cookbook:no-knead_bread recipeYield 1½ pound loaf cookbook:no-knead_bread totalTime "18 to 24 hours" cookbook:no-knead_bread type cookbook:recipes cookbook:no-knead_bread url https://en.wikibooks.org/wiki/Cookbook:Famous_No-Knead_Bread cookbook:no-knead_bread url https://en.wikibooks.org/wiki/Cookbook:No-Knead_Bread cookbook:no-knead_oatmeal_bread difficulty 3 cookbook:no-knead_oatmeal_bread name "No-Knead Oatmeal Bread" cookbook:no-knead_oatmeal_bread recipeCategory category:american_recipes cookbook:no-knead_oatmeal_bread recipeCategory category:bread_recipes cookbook:no-knead_oatmeal_bread recipeCategory category:camping_recipes cookbook:no-knead_oatmeal_bread recipeCategory category:inexpensive_recipes cookbook:no-knead_oatmeal_bread recipeCategory category:medium_difficulty_recipes cookbook:no-knead_oatmeal_bread recipeCategory category:vegetarian_recipes cookbook:no-knead_oatmeal_bread recipeCookingTechnique cookbook:baking cookbook:no-knead_oatmeal_bread recipeCookingTechnique cookbook:boiling cookbook:no-knead_oatmeal_bread recipeCuisine cookbook:cuisine_of_the_united_states cookbook:no-knead_oatmeal_bread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:no-knead_oatmeal_bread recipeCuisine cookbook:new_england_cuisine cookbook:no-knead_oatmeal_bread recipeEquipment cookbook:dutch_oven cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:butter cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:egg cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:flour cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:honey cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:molasses cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:salt cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:shortening cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:water cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:whole_wheat_flour cookbook:no-knead_oatmeal_bread recipeFoodstuff cookbook:yeast cookbook:no-knead_oatmeal_bread recipeIngredient "½ cup light molasses or honey" cookbook:no-knead_oatmeal_bread recipeIngredient "⅛ cup vegetable shortening or butter" cookbook:no-knead_oatmeal_bread recipeIngredient "1 cup rolled oats" cookbook:no-knead_oatmeal_bread recipeIngredient "1 tablespoon salt" cookbook:no-knead_oatmeal_bread recipeIngredient "2 cups boiling water" cookbook:no-knead_oatmeal_bread recipeIngredient "2 eggs, lightly beaten" cookbook:no-knead_oatmeal_bread recipeIngredient "2 packages active dry yeast" cookbook:no-knead_oatmeal_bread recipeIngredient "6½ cups whole wheat flour" cookbook:no-knead_oatmeal_bread recipeInstructions ["butter two 8-inch Dutch ovens","Combine boiling water, oats, shortening, and molasses.","Add salt, cool to lukewarm.","Add yeast and mix well.","Blend in eggs.","Gradually add flour, mixing until dough is well blended.","Place dough in greased Dutch oven; let rise until double (''about two hours'').","Bake in Dutch oven for 45 minutes (350\u00b0F). Place 5 briquettes on bottom and 11 on top.","Place in a well-greased round pan.","Let rise until doubled.","Bake in conventional oven for one hour. (350\u00b0F)"] cookbook:no-knead_oatmeal_bread recipeNotes "* Rising bread requires warmth. Cool or dry weather inhibits the process. When outside temperatures are too cool for breads to rise, place 3-4 hot coals on top of the oven with bread inside. If it's windy, provide a windbreak. * Start baking breads slightly before reaching the "double" stage. As the oven heats, the dough continues to rise. Have the bottom heat ready to go when the bread is. Add top heat immediately. When bread is \u2154 baked, take off bottom heat. " cookbook:no-knead_oatmeal_bread recipeYield 1 pound cookbook:no-knead_oatmeal_bread totalTime "prep 15 minutes<br>rise 2 hours<br>bake ¾-1 hour" cookbook:no-knead_oatmeal_bread type cookbook:recipes cookbook:no-knead_oatmeal_bread url https://en.wikibooks.org/wiki/Cookbook:No-Knead_Oatmeal_Bread cookbook:non-alcoholic_tiramisu name "Non-Alcoholic Tiramisu" cookbook:non-alcoholic_tiramisu recipeIngredient "1/2 cup sugar" cookbook:non-alcoholic_tiramisu recipeIngredient "1 cup espresso, cooled" cookbook:non-alcoholic_tiramisu recipeIngredient "1 cup mascarpone cheese" cookbook:non-alcoholic_tiramisu recipeIngredient "2 egg yolks, beaten" cookbook:non-alcoholic_tiramisu recipeIngredient "4 Twinkies, halved" cookbook:non-alcoholic_tiramisu recipeIngredient "Unsweetened cocoa powder as needed" cookbook:non-alcoholic_tiramisu recipeInstructions ["Scoop out cream filling from inside of Twinkies and place halves in a 9x9 high-sided square baking pan in a flat layer and top with espresso. Discard cream.","Combine egg yolks, cheese, and sugar. Drain excess espresso from Twinkies. Pour cheese mixture over Twinkies and smooth with an offset spatula.","Place as much cocoa powder as you think you'll need into a sifter or container with a shaker lid and liberally dust on top of cheese. Serve.<\/text>"] cookbook:non-alcoholic_tiramisu type cookbook:recipes cookbook:non-alcoholic_tiramisu url https://en.wikibooks.org/wiki/Cookbook:Non-Alcoholic_Tiramisu cookbook:no_name_easy_christmas_fruit_cake name "No Name Easy Christmas Fruit Cake" cookbook:no_name_easy_christmas_fruit_cake recipeCategory category:baking_recipes cookbook:no_name_easy_christmas_fruit_cake recipeCategory category:cake_recipes cookbook:no_name_easy_christmas_fruit_cake recipeCategory category:christmas_recipes cookbook:no_name_easy_christmas_fruit_cake recipeCategory category:family_heritage_recipes cookbook:no_name_easy_christmas_fruit_cake recipeCategory category:fruit_recipes cookbook:no_name_easy_christmas_fruit_cake recipeCategory category:recipes_with_metric_units cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:baking_powder cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:brown_sugar cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:butter cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:cream_cheese cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:egg cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:flour cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:nutmeg cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:orange cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:raisin cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:salt cookbook:no_name_easy_christmas_fruit_cake recipeFoodstuff cookbook:zest cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "¼ cup (60ml) orange juice" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "½ teaspoon nutmeg" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "½ teaspoon salt" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "1½ cup (360g) raisins" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "1½ cups (360g) brown sugar" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "1 cup (240g) butter (softened)" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "1 cups (140g) all purpose flour" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "1 packet of cream cheese (250g)" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "1 tablespoon baking powder" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "4 eggs" cookbook:no_name_easy_christmas_fruit_cake recipeIngredient "4 teaspoons grated orange zest" cookbook:no_name_easy_christmas_fruit_cake recipeInstructions ["In a saucepan on low heat warm raisins and orange juice until liquid is absorbed, then set aside.","In large bowl beat butter cream cheese with sugar until fluffy, add eggs one at a time and orange rind. Stir again.","In a separate bowl mix flour, baking powder, salt and nutmeg, stir into batter adding raisin mixture.","Spoon into a greased and floured 9 inch tube pan or bundt pan.","Bake in 300\u00b0F (~160\u00b0C) oven for about 80 minutes. Check it at 60 minutes with a cake tester stick.","Let cool in pan for 5 minutes turn onto a rack to cool completely.","This cake can be eaten a day later no fuss no waiting around for it to age."] cookbook:no_name_easy_christmas_fruit_cake type cookbook:recipes cookbook:no_name_easy_christmas_fruit_cake url https://en.wikibooks.org/wiki/Cookbook:No_Name_Easy_Christmas_Fruit_Cake cookbook:noodles_chaing_mai label "noodles chaing mai" cookbook:noodles_for_soup name "Noodles for Soup" cookbook:noodles_for_soup recipeCategory category:soup_recipes cookbook:noodles_for_soup type cookbook:recipes cookbook:noodles_for_soup url https://en.wikibooks.org/wiki/Cookbook:Noodles_for_Soup cookbook:nori label "nori" cookbook:nori label "seaweed" cookbook:nori name "Nori" cookbook:nori recipeCategory category:featured_ingredients cookbook:nori type cookbook:featured_ingredients cookbook:nori type cookbook:ingredients cookbook:nori type cookbook:vegetable cookbook:nori url https://en.wikibooks.org/wiki/Cookbook:Nori cookbook:north_american_cuisines label "north america" cookbook:north_american_cuisines label "north american" cookbook:north_american_cuisines label "north american cuisine" cookbook:north_american_cuisines label "north american cuisines" cookbook:north_american_cuisines name "North American cuisines" cookbook:north_american_cuisines name "North American Cuisines" cookbook:north_american_cuisines type cookbook:cuisines cookbook:north_american_cuisines type cookbook:cuisines_by_region cookbook:north_american_cuisines url https://en.wikibooks.org/wiki/Cookbook:North_American_cuisines cookbook:north_american_cuisines url https://en.wikibooks.org/wiki/Cookbook:North_American_Cuisines cookbook:north_carolina_style_bbq_chicken name "North Carolina Style BBQ Chicken" cookbook:north_carolina_style_bbq_chicken recipeCategory category:barbecue_recipes cookbook:north_carolina_style_bbq_chicken recipeCategory category:chicken_recipes cookbook:north_carolina_style_bbq_chicken recipeCategory category:grilled_recipes cookbook:north_carolina_style_bbq_chicken recipeCategory category:vinegar_recipes cookbook:north_carolina_style_bbq_chicken recipeIngredient "1/2 cup apple cider vinegar" cookbook:north_carolina_style_bbq_chicken recipeIngredient "1/4 cup honey" cookbook:north_carolina_style_bbq_chicken recipeIngredient "1 cup soaked hickory chips" cookbook:north_carolina_style_bbq_chicken recipeIngredient "2 tbsp Worcestershire sauce" cookbook:north_carolina_style_bbq_chicken recipeIngredient "3 each skinless bone-in thighs and drumsticks" cookbook:north_carolina_style_bbq_chicken recipeIngredient "Barbecue rub" cookbook:north_carolina_style_bbq_chicken recipeInstructions ["Season chicken liberally with Rub. Gently massage into meat and refrigerate for at least 1 hour.","Meanwhile, combine remaining ingredients.","Place enough charcoal briquets to fill the charcoal compartment of a large chimney starter. Wad up some oil-moistened newspaper, stick under the compartment, and light. Wait 15 minutes.","Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate.","Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165\u00b0.","Remove and let rest for 7 minutes.","While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve chicken warm."] cookbook:north_carolina_style_bbq_chicken type cookbook:recipes cookbook:north_carolina_style_bbq_chicken url https://en.wikibooks.org/wiki/Cookbook:North_Carolina_Style_BBQ_Chicken cookbook:north_carolina-style_bbq_ribs label "north carolina-style bbq ribs" cookbook:north_carolina-style_bbq_ribs name "North Carolina-Style BBQ Ribs" cookbook:north_carolina-style_bbq_ribs recipeCategory category:barbecue_recipes cookbook:north_carolina-style_bbq_ribs recipeCategory category:barbecue_sauce_recipes cookbook:north_carolina-style_bbq_ribs recipeCategory category:pork_recipes cookbook:north_carolina-style_bbq_ribs recipeCategory category:smoked_recipes cookbook:north_carolina-style_bbq_ribs recipeCategory category:vinegar_recipes cookbook:north_carolina-style_bbq_ribs recipeIngredient "1/3 cup honey" cookbook:north_carolina-style_bbq_ribs recipeIngredient "1 cup apple cider vinegar" cookbook:north_carolina-style_bbq_ribs recipeIngredient "1 slab pork spareribs" cookbook:north_carolina-style_bbq_ribs recipeIngredient "2 tbsp Worcestershire sauce" cookbook:north_carolina-style_bbq_ribs recipeIngredient "6 tbsp Rib Rub" cookbook:north_carolina-style_bbq_ribs recipeInstructions ["Season ribs with Rib Rub and refrigerate for at least 1 hour.","Combine remaining ingredients and place in a spray bottle.","Place ribs in a 250\u00b0 smoker '''''or''''' a charcoal grill set for indirect heat at 250\u00b0","Cook for 5-6 hours, spraying often with vinegar mixture.","Spray heavily with vinegar mixture and place on a high grill, turning and spraying constantly until well browned.","Remove and let rest 15 minutes; serve."] cookbook:north_carolina-style_bbq_ribs type cookbook:recipes cookbook:north_carolina-style_bbq_ribs url https://en.wikibooks.org/wiki/Cookbook:North_Carolina-Style_BBQ_Ribs cookbook:north_indian_fermented_bread_(batooru) label "batooru" cookbook:north_indian_fermented_bread_(batooru) name "Batooru" cookbook:north_indian_fermented_bread_(batooru) name "North Indian Fermented Bread (Batooru)" cookbook:north_indian_fermented_bread_(batooru) recipeCategory category:flatbread_recipes cookbook:north_indian_fermented_bread_(batooru) recipeCategory category:indian_recipes cookbook:north_indian_fermented_bread_(batooru) recipeCategory category:vegetarian_recipes cookbook:north_indian_fermented_bread_(batooru) recipeCuisine cookbook:cuisine_of_india cookbook:north_indian_fermented_bread_(batooru) recipeFoodstuff cookbook:ghee cookbook:north_indian_fermented_bread_(batooru) recipeFoodstuff cookbook:salt cookbook:north_indian_fermented_bread_(batooru) recipeFoodstuff cookbook:water cookbook:north_indian_fermented_bread_(batooru) recipeIngredient "1 tsp salt" cookbook:north_indian_fermented_bread_(batooru) recipeIngredient "2 tsps ghee" cookbook:north_indian_fermented_bread_(batooru) recipeIngredient "water as required to knead the dough" cookbook:north_indian_fermented_bread_(batooru) recipeIngredient "wheat flour" cookbook:north_indian_fermented_bread_(batooru) recipeInstructions ["Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed. Add water in small amounts and knead well until the dough becomes soft and pliable.","When the dough is ready, form the dough into balls and roll them flat. Keep it slightly thick, unlike a bhatoora which is rolled to be very thin. Place the rolled batooru on a clean cloth and cover them with another moist cloth. Leave them covered overnight.","The next morning, take the batooru out from cloth and shallow fry them like a parantha and serve them hot. These are usually served with sabzi (spicy cooked vegetables), lassi and mango pickles."] cookbook:north_indian_fermented_bread_(batooru) type cookbook:recipes cookbook:north_indian_fermented_bread_(batooru) url https://en.wikibooks.org/wiki/Cookbook:Batooru cookbook:north_indian_fermented_bread_(batooru) url https://en.wikibooks.org/wiki/Cookbook:North_Indian_Fermented_Bread_(Batooru) cookbook:norway type cookbook:cuisines cookbook:norway type cookbook:cuisines_by_country cookbook:not_quite_eggs_benedict label "not quite eggs benedict" cookbook:not_quite_eggs_benedict name "Not Quite Eggs Benedict" cookbook:not_quite_eggs_benedict recipeCategory category:bacon_recipes cookbook:not_quite_eggs_benedict recipeCategory category:breakfast_recipes cookbook:not_quite_eggs_benedict recipeCategory category:egg_recipes cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:bacon cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:butter cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:cayenne_pepper cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:egg cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:lemon cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:milk cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:parsley cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:pepper cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:salt cookbook:not_quite_eggs_benedict recipeFoodstuff cookbook:water cookbook:not_quite_eggs_benedict recipeIngredient "1/4 cup Butter, melted" cookbook:not_quite_eggs_benedict recipeIngredient "1 Tbsp. chopped Parsley" cookbook:not_quite_eggs_benedict recipeIngredient "1 Tbsp. cold Water" cookbook:not_quite_eggs_benedict recipeIngredient "2-3 tsp. Lemon juice" cookbook:not_quite_eggs_benedict recipeIngredient "2 Eggs" cookbook:not_quite_eggs_benedict recipeIngredient "2 Tbsp. Milk" cookbook:not_quite_eggs_benedict recipeIngredient "4 slices Bacon" cookbook:not_quite_eggs_benedict recipeIngredient "Black pepper" cookbook:not_quite_eggs_benedict recipeIngredient "Cayenne pepper" cookbook:not_quite_eggs_benedict recipeIngredient "Crusty bread" cookbook:not_quite_eggs_benedict recipeIngredient "(Optional) 1 Tbsp Maple Syrup" cookbook:not_quite_eggs_benedict recipeIngredient "Salt" cookbook:not_quite_eggs_benedict type cookbook:recipes cookbook:not_quite_eggs_benedict url https://en.wikibooks.org/wiki/Cookbook:Not_Quite_Eggs_Benedict cookbook:noush label "noush" cookbook:nshkhar label "nshkhar" cookbook:nuked_nachos name "Nuked Nachos" cookbook:nuked_nachos recipeCategory category:cheese_recipes cookbook:nuked_nachos recipeCategory category:microwave_recipes cookbook:nuked_nachos recipeCategory category:recipes_with_metric_units cookbook:nuked_nachos recipeCategory category:side_dish_recipes cookbook:nuked_nachos recipeCategory category:southwestern_recipes cookbook:nuked_nachos recipeCuisine cookbook:southwestern_cuisine cookbook:nuked_nachos recipeIngredient "About 1/3 to 1/2 cups (80g to 120g) (per serving) of Cheese (diced, grated, pre-melted, or similar)" cookbook:nuked_nachos recipeIngredient "Corn chips (other chips that are good as nachos will work too.)" cookbook:nuked_nachos recipeInstructions ["Spread cheese (or whatever you use) over the chips.","Add any other microwave-safe ingredients. Taste great with hamburger, or peppers.","Make sure that the plate\/bowl that the chips are in is '''microwave-safe''', and put it in the microwave for 30 seconds."] cookbook:nuked_nachos type cookbook:recipes cookbook:nuked_nachos url https://en.wikibooks.org/wiki/Cookbook:Nuked_Nachos cookbook:nuoc_maou recipeCategory category:sauce_recipes cookbook:nuoc_maou recipeCategory category:vietnamese_recipes cookbook:nuoc_maou recipeCuisine cookbook:cuisine_of_vietnam cookbook:nuoc_maou type cookbook:recipes cookbook:nutella_crepes name "Nutella Crepes" cookbook:nutella_crepes recipeCategory category:banana_recipes cookbook:nutella_crepes recipeCategory category:chocolate_recipes cookbook:nutella_crepes recipeCategory category:french_dessert_recipes cookbook:nutella_crepes recipeCategory category:hazelnut_recipes cookbook:nutella_crepes recipeInstructions ["Cook cr\u00eapes, if not already cooked.","Gently fold cream into nutella. Set aside.","Spread a 1\/4 cup of nutella mixture on one side of each crepe, stopping 1 inch from the edges. Fold in half, then in half again, then set aside.","Microwave remaining nutella on high until slightly thinned. Drizzle over folded cr\u00eapes, then place 4 banana slices on each plate. Sprinkle with hazelnuts, dust with powdered powdered sugar, then garnish with additional cream and a sprig of mint, if desired. Serve immediately.","Pour flour, eggs, sugar, milk, water, and melted butter into a blender. Blend for 10 seconds. Pour into a container and refrigerate no more or less than an hour.","Heat a small nonstick skillet over medium heat. Swirl whole butter around the pan, Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool.","Continue until all batter is gone. After they have cooled you can stack them and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart."] cookbook:nutella_crepes type cookbook:recipes cookbook:nutella_crepes url https://en.wikibooks.org/wiki/Cookbook:Nutella_Crepes cookbook:nutella label "nutella" cookbook:nutella name "Nutella" cookbook:nutella type cookbook:ingredients cookbook:nutella url https://en.wikibooks.org/wiki/Cookbook:Nutella cookbook:nutmeg label "grated nutmeg" cookbook:nutmeg label "mace" cookbook:nutmeg label "nutmeg" cookbook:nutmeg name "Mace" cookbook:nutmeg name "Nutmeg" cookbook:nutmeg type cookbook:ingredients cookbook:nutmeg type cookbook:spices_and_herbs cookbook:nutmeg url https://en.wikibooks.org/wiki/Cookbook:Mace cookbook:nutmeg url https://en.wikibooks.org/wiki/Cookbook:Nutmeg cookbook:nutritional_yeast_flakes label "nutritional yeast flakes" cookbook:nutritional_yeast_flakes name "Nutritional Yeast Flakes" cookbook:nutritional_yeast_flakes type cookbook:ingredients cookbook:nutritional_yeast_flakes url https://en.wikibooks.org/wiki/Cookbook:Nutritional_Yeast_Flakes cookbook:nutritional_yeast label "nutritional yeast" cookbook:nutritional_yeast name "Nutritional Yeast" cookbook:nutritional_yeast type cookbook:ingredients cookbook:nutritional_yeast url https://en.wikibooks.org/wiki/Cookbook:Nutritional_Yeast cookbook:nutrition label "nutrition" cookbook:nutrition name "Nutrition" cookbook:nutrition url https://en.wikibooks.org/wiki/Cookbook:Nutrition cookbook:nut_roast label "nut roast" cookbook:nut_roast name "Nut roast" cookbook:nut_roast name "Nut Roast" cookbook:nut_roast recipeCategory category:nut_recipes cookbook:nut_roast recipeCategory category:vegetarian_recipes cookbook:nut_roast recipeIngredient "1/2 lb. puff pastry" cookbook:nut_roast recipeInstructions ["Preheat the oven to 200c","Fry the ''Nut roast'' onion in margarine for 10 minutes, until soft.","Put this in a bowl with the rest of the ''Nut roast'' ingredients.","Mix all of the ''Stuffing'' ingredients in another bowl to make a soft mixture that holds together.","Season.","Form the stuffing into a sausage shape 5 inches long and place down the middle of the pastry.","Pile the nut roast on top of the stuffing.","Fold the ends of the pastry to completely enclose the mixture. Tuck in the ends.","Decorate with pastry holly leaves and make a lattice design on top.","Place on a damp baking sheet, join side down.","Bake for 30 minutes until crisp."] cookbook:nut_roast type cookbook:recipes cookbook:nut_roast url https://en.wikibooks.org/wiki/Cookbook:Nut_roast cookbook:nut_roast url https://en.wikibooks.org/wiki/Cookbook:Nut_Roast cookbook:nut_roll difficulty 3 cookbook:nut_roll label "nut roll" cookbook:nut_roll name "Nut Roll" cookbook:nut_roll recipeCategory category:bread_recipes cookbook:nut_roll recipeCategory category:dessert_recipes cookbook:nut_roll recipeCategory category:medium_difficulty_recipes cookbook:nut_roll recipeCategory category:nut_recipes cookbook:nut_roll recipeCategory category:recipes_with_metric_units cookbook:nut_roll recipeFoodstuff cookbook:butter cookbook:nut_roll recipeFoodstuff cookbook:egg cookbook:nut_roll recipeFoodstuff cookbook:flour cookbook:nut_roll recipeFoodstuff cookbook:milk cookbook:nut_roll recipeFoodstuff cookbook:salt cookbook:nut_roll recipeFoodstuff cookbook:shortening cookbook:nut_roll recipeFoodstuff cookbook:superfine_sugar cookbook:nut_roll recipeFoodstuff cookbook:vanilla cookbook:nut_roll recipeFoodstuff cookbook:yeast cookbook:nut_roll recipeIngredient "1/2 cup of packed brown sugar" cookbook:nut_roll recipeIngredient "1/2 cup of white sugar" cookbook:nut_roll recipeIngredient "1/2 teaspoon of salt" cookbook:nut_roll recipeIngredient "1&frac12; tsp. Vanilla" cookbook:nut_roll recipeIngredient "1 cup (240g) Sugar" cookbook:nut_roll recipeIngredient "1 cup of gram cracker crumbs" cookbook:nut_roll recipeIngredient "1 tbsp. Salt" cookbook:nut_roll recipeIngredient "2 cups (480ml) scalded milk" cookbook:nut_roll recipeIngredient "2 eggs beaten into evaporated milk." cookbook:nut_roll recipeIngredient "3 envelopes dry yeast" cookbook:nut_roll recipeIngredient "4 cups of ground walnuts" cookbook:nut_roll recipeIngredient "4 Egg yolks" cookbook:nut_roll recipeIngredient "8 cups (1900g) flour" cookbook:nut_roll recipeIngredient "&frac12; (120g) cup butter" cookbook:nut_roll recipeIngredient "&frac12; pound (225g) shortening" cookbook:nut_roll recipeInstructions ["Dissolve yeast in 1 cup lukewarm milk. Mix well.","Add sugar, shortening, and salt to mixture; cool.","Beat egg slightly and add to mix. Then add yeast.","Put 1\/2 of flour in a bowl, add lukewarm mixture to flour slowly. Mix well.","Add the second half of flour so as to knead without sticking.","Cover and place somewhere warm; let rise until double in bulk (approximately 2 hours).","Knead dough slightly to get out puffiness.","Divide into 6 parts; let stand 10 minutes.","Roll out the dough, spread with Nut Filling Mixture. Roll bread tightly so mixture forms a "swirl"","Place bread on a greased baking sheet; let rise for 1 hour.","Brush top of each roll with slightly beaten egg.","Bake in 350 Degrees (180c) oven for 35-40 minutes.","Take out of the oven, brush with melted butter."] cookbook:nut_roll recipeNotes "*Nut Roll freezes well up to six months after being baked. " cookbook:nut_roll recipeYield makes six rolls , about 10 servings per roll cookbook:nut_roll totalTime "prep: ~ 4 hours , baking: ~ 40 minutes" cookbook:nut_roll type cookbook:recipes cookbook:nut_roll url https://en.wikibooks.org/wiki/Cookbook:Nut_Roll cookbook:nuts_and_seeds label "chopped nuts" cookbook:nuts_and_seeds label "mixed nuts" cookbook:nuts_and_seeds label "nut" cookbook:nuts_and_seeds label "nuts" cookbook:nuts_and_seeds label "nuts & seeds" cookbook:nuts_and_seeds label "nuts and seeds" cookbook:nuts_and_seeds label "nutty" cookbook:nuts_and_seeds label "seeds" cookbook:nuts_and_seeds name "Nut" cookbook:nuts_and_seeds name "Nuts and seeds" cookbook:nuts_and_seeds name "Nuts and Seeds" cookbook:nuts_and_seeds type cookbook:ingredients cookbook:nuts_and_seeds url https://en.wikibooks.org/wiki/Cookbook:Nut cookbook:nuts_and_seeds url https://en.wikibooks.org/wiki/Cookbook:Nuts_and_seeds cookbook:nuts_and_seeds url https://en.wikibooks.org/wiki/Cookbook:Nuts_and_Seeds cookbook:nutty_brownie_bars difficulty 2 cookbook:nutty_brownie_bars name "Nutty Brownie Bars" cookbook:nutty_brownie_bars recipeCategory category:american_recipes cookbook:nutty_brownie_bars recipeCategory category:baking_recipes cookbook:nutty_brownie_bars recipeCategory category:brownie_recipes cookbook:nutty_brownie_bars recipeCategory category:chocolate_recipes cookbook:nutty_brownie_bars recipeCategory category:confectionery cookbook:nutty_brownie_bars recipeCategory category:easy_recipes cookbook:nutty_brownie_bars recipeCategory category:nut_recipes cookbook:nutty_brownie_bars recipeCookingTechnique cookbook:baking cookbook:nutty_brownie_bars recipeCookingTechnique cookbook:chopping cookbook:nutty_brownie_bars recipeCuisine cookbook:cuisine_of_the_united_states cookbook:nutty_brownie_bars recipeCuisine cookbook:louisiana_creole_cuisine cookbook:nutty_brownie_bars recipeCuisine cookbook:new_england_cuisine cookbook:nutty_brownie_bars recipeFoodstuff cookbook:almond cookbook:nutty_brownie_bars recipeFoodstuff cookbook:chocolate cookbook:nutty_brownie_bars recipeFoodstuff cookbook:coconut cookbook:nutty_brownie_bars recipeFoodstuff cookbook:milk cookbook:nutty_brownie_bars recipeFoodstuff cookbook:vegetable_oil cookbook:nutty_brownie_bars recipeFoodstuff cookbook:walnut cookbook:nutty_brownie_bars recipeIngredient "½ cup chopped almonds" cookbook:nutty_brownie_bars recipeIngredient "¼ cup chopped walnuts" cookbook:nutty_brownie_bars recipeIngredient "10 miniature chocolate coconut candy bars, chopped" cookbook:nutty_brownie_bars recipeIngredient "1 cup sweetened condensed milk" cookbook:nutty_brownie_bars recipeIngredient "1 regular package brownie mix" cookbook:nutty_brownie_bars recipeIngredient "3 tablespoon vegetable oil" cookbook:nutty_brownie_bars recipeInstructions ["Prepare brownie mix according to package directions, reducing oil to 3 tablespoons.","Pour into lightly greased 9-by-3-inch pan.","Spread condensed milk over the brownie batter.","Sprinkle with chopped nuts and candy bars.","Bake at 350\u00b0F for 35 to 38 minutes or until done.","Cool completely.","Cut into bars."] cookbook:nutty_brownie_bars recipeYield makes about 2 dozen cookbook:nutty_brownie_bars totalTime "1 hour" cookbook:nutty_brownie_bars type cookbook:recipes cookbook:nutty_brownie_bars url https://en.wikibooks.org/wiki/Cookbook:Nutty_Brownie_Bars cookbook:nutty_buddy_chocolate_cookie_bars difficulty 3 cookbook:nutty_buddy_chocolate_cookie_bars name "Nutty Buddy Chocolate Cookie Bars" cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:american_dessert_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:baking_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:chocolate_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:cookie_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:dessert_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:inexpensive_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:medium_difficulty_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:nut_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCategory category:vegetarian_recipes cookbook:nutty_buddy_chocolate_cookie_bars recipeCookingTechnique cookbook:baking cookbook:nutty_buddy_chocolate_cookie_bars recipeCookingTechnique cookbook:chopping cookbook:nutty_buddy_chocolate_cookie_bars recipeFoodstuff cookbook:almond cookbook:nutty_buddy_chocolate_cookie_bars recipeFoodstuff cookbook:butter cookbook:nutty_buddy_chocolate_cookie_bars recipeFoodstuff cookbook:chocolate cookbook:nutty_buddy_chocolate_cookie_bars recipeFoodstuff cookbook:pecan cookbook:nutty_buddy_chocolate_cookie_bars recipeIngredient "¾ cups (1½ sticks) butter" cookbook:nutty_buddy_chocolate_cookie_bars recipeIngredient "1 cup pecan pieces or chopped pecans" cookbook:nutty_buddy_chocolate_cookie_bars recipeIngredient "2 (14-ounce) cans sweetened condensed milk (not evaporated milk)" cookbook:nutty_buddy_chocolate_cookie_bars recipeIngredient "3 cups (12 ounces) chocolate chips" cookbook:nutty_buddy_chocolate_cookie_bars recipeIngredient "3 cups graham cracker crumbs" cookbook:nutty_buddy_chocolate_cookie_bars recipeIngredient "⅓ cup sliced (not slivered) almonds" cookbook:nutty_buddy_chocolate_cookie_bars recipeInstructions ["Preheat the oven to 350\u00b0F.","Place butter in microwave-safe dish, cover with a paper towel and microwave on high, for about 45 seconds, or until melted. Remove carefully and stir to melt completely.","Place the graham-cracker crumbs in a metal 13-by-9-inch baking pan.","Pour melted butter over crumbs, and stir and fold until all the crumbs are moistened with the butter. Press crumbs firmly and evenly into the bottom of the pan.","Pour the sweetened condensed milk over the crumb crust. Spread to the edges with the back of a spoon.","Top evenly with chocolate chips, pecans, and almonds. Press down with a fork.","Bake, uncovered, for 25 to 35 minutes or until bubbling slightly along the edges.","Remove from oven and cool to room temperature.","Refrigerate until firm for 1 to 2 hours before slicing.","Store at room temperature, covered with foil."] cookbook:nutty_buddy_chocolate_cookie_bars recipeYield 30 cookies cookbook:nutty_buddy_chocolate_cookie_bars totalTime "1 hour" cookbook:nutty_buddy_chocolate_cookie_bars type cookbook:recipes cookbook:nutty_buddy_chocolate_cookie_bars url https://en.wikibooks.org/wiki/Cookbook:Nutty_Buddy_Chocolate_Cookie_Bars cookbook:nyore label "nyores" cookbook:oat_bran_cereal name "Oat Bran Cereal" cookbook:oat_bran_cereal recipeCategory category:breakfast_recipes cookbook:oat_bran_cereal recipeCategory category:oat_recipes cookbook:oat_bran_cereal recipeCategory category:vegetarian_recipes cookbook:oat_bran_cereal recipeFoodstuff cookbook:oats cookbook:oat_bran_cereal recipeFoodstuff cookbook:salt cookbook:oat_bran_cereal recipeFoodstuff cookbook:water cookbook:oat_bran_cereal recipeIngredient "1/8 tsp salt" cookbook:oat_bran_cereal recipeIngredient "1 cup water" cookbook:oat_bran_cereal recipeIngredient "2 tbsp oat bran" cookbook:oat_bran_cereal recipeInstructions ["Boil water","Add oat bran and salt","Reduce heat and cook for 4-6 minutes"] cookbook:oat_bran_cereal recipeNotes "* Maple syrup and sliced bananas are great additions to oat bran cereal. " cookbook:oat_bran_cereal type cookbook:recipes cookbook:oat_bran_cereal url https://en.wikibooks.org/wiki/Cookbook:Oat_Bran_Cereal cookbook:oat_bran label "oat bran" cookbook:oat_bread,_quick recipeCategory category:american_recipes cookbook:oat_bread,_quick recipeCategory category:baking_recipes cookbook:oat_bread,_quick recipeCategory category:bread_recipes cookbook:oat_bread,_quick recipeCategory category:inexpensive_recipes cookbook:oat_bread,_quick recipeCategory category:vegetarian_recipes cookbook:oat_bread,_quick recipeCuisine cookbook:cuisine_of_the_united_states cookbook:oat_bread,_quick recipeCuisine cookbook:louisiana_creole_cuisine cookbook:oat_bread,_quick recipeCuisine cookbook:new_england_cuisine cookbook:oat_bread,_quick type cookbook:recipes cookbook:oatcake label "oatcake" cookbook:oatcake name "Oatcake" cookbook:oatcake recipeCategory category:english_recipes cookbook:oatcake recipeCategory category:oat_recipes cookbook:oatcake recipeCategory category:pancake_recipes cookbook:oatcake recipeCategory category:recipes_with_metric_units cookbook:oatcake recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:oatcake recipeCuisine cookbook:vegan_cuisine cookbook:oatcake recipeFoodstuff cookbook:flour cookbook:oatcake recipeFoodstuff cookbook:milk cookbook:oatcake recipeFoodstuff cookbook:salt cookbook:oatcake recipeFoodstuff cookbook:sugar cookbook:oatcake recipeFoodstuff cookbook:water cookbook:oatcake recipeFoodstuff cookbook:yeast cookbook:oatcake recipeIngredient "14 g (2 ½ tsp or ½ oz) fresh yeast" cookbook:oatcake recipeIngredient "1 tsp salt" cookbook:oatcake recipeIngredient "1 tsp sugar" cookbook:oatcake recipeIngredient "220 g (1 cup or 8 oz) fine oatmeal" cookbook:oatcake recipeIngredient "220 g (1 cup or 8 oz) wholemeal or plain flour" cookbook:oatcake recipeIngredient "850 ml (3 ½ cups or 1 ½ pints) warm milk and water, mixed half and half" cookbook:oatcake recipeInstructions ["Add the salt to the flour and oatmeal.","Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.","Mix the dry ingredients with the yeast liquid to make a batter.","Cover the batter with a clean cloth and leave it in a warm place for an hour.","Bake the oatcake on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8-9 inches in diameter. The surface will be covered in holes as it cooks.","Turn the oatcake after 2 - 3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2 - 3 minutes."] cookbook:oatcake type cookbook:recipes cookbook:oatcake url https://en.wikibooks.org/wiki/Cookbook:Oatcake cookbook:oat_flour label "oat flour" cookbook:oat_flour name "Oat flour" cookbook:oat_flour name "Oat Flour" cookbook:oat_flour type cookbook:cookbook_stubs cookbook:oat_flour type cookbook:ingredients cookbook:oat_flour url https://en.wikibooks.org/wiki/Cookbook:Oat_flour cookbook:oat_flour url https://en.wikibooks.org/wiki/Cookbook:Oat_Flour cookbook:oaties name "Oaties" cookbook:oaties recipeIngredient "2 tsp baking powder" cookbook:oaties recipeIngredient "4oz sugar" cookbook:oaties recipeIngredient "6oz black treacle" cookbook:oaties recipeIngredient "8oz butter/margarine" cookbook:oaties recipeIngredient "8oz rolled oats" cookbook:oaties recipeIngredient "8oz Self Raising flour" cookbook:oaties recipeInstructions ["Put the butter or margarine, sugar and treacle into a saucepan and stir over a low heat until the fat and sugar have melted.","Add the porridge oats, flour and baking powder and blend thoroughly.","Press into two well greased 7" round sandwich tins.","Bake in the centre of a moderate oven at 180c or 350f or gas mark 4 for 20-25 minutes or until cooked through (test with a skewer).","Mark into slices whilst warm.","Allow to become almost cold in the tin before removing.<\/text>"] cookbook:oaties type cookbook:recipes cookbook:oaties url https://en.wikibooks.org/wiki/Cookbook:Oaties cookbook:oatmeal_banana_waffle label "oatmeal banana waffle" cookbook:oatmeal_banana_waffle name "Oatmeal Banana Waffle" cookbook:oatmeal_banana_waffle recipeCategory category:banana_recipes cookbook:oatmeal_banana_waffle recipeCategory category:breakfast_recipes cookbook:oatmeal_banana_waffle recipeCategory category:oat_recipes cookbook:oatmeal_banana_waffle recipeCategory category:waffle_recipes cookbook:oatmeal_banana_waffle recipeFoodstuff cookbook:banana cookbook:oatmeal_banana_waffle recipeFoodstuff cookbook:milk cookbook:oatmeal_banana_waffle recipeFoodstuff cookbook:olive_oil cookbook:oatmeal_banana_waffle recipeFoodstuff cookbook:salt cookbook:oatmeal_banana_waffle recipeIngredient "1/2 banana" cookbook:oatmeal_banana_waffle recipeIngredient "1/2 teaspoon salt" cookbook:oatmeal_banana_waffle recipeIngredient "2 cups oatmeal" cookbook:oatmeal_banana_waffle recipeIngredient "2 cups water" cookbook:oatmeal_banana_waffle recipeIngredient "2 tablespoons olive oil" cookbook:oatmeal_banana_waffle recipeIngredient "2 tablespoons powdered milk" cookbook:oatmeal_banana_waffle recipeInstructions ["Turn waffle iron on high","Put ingredients in the blender and blend on high until the contents are smooth","Let the concoction sit","Spray the waffle iron with a non-toxic non-stick spray","Pour the mix on to the waffle iron","Cook for about 10 minutes","Repeat until you are out of batter"] cookbook:oatmeal_banana_waffle type cookbook:recipes cookbook:oatmeal_banana_waffle url https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Banana_Waffle cookbook:oatmeal_bread,_no-knead recipeCategory category:bread_recipes cookbook:oatmeal_bread,_no-knead type cookbook:recipes cookbook:oatmeal_chocolate_chip_cookies difficulty 1 cookbook:oatmeal_chocolate_chip_cookies label "oatmeal chocolate chip cookies" cookbook:oatmeal_chocolate_chip_cookies name "Oatmeal Chocolate Chip Cookies" cookbook:oatmeal_chocolate_chip_cookies recipeCategory category:canadian_recipes cookbook:oatmeal_chocolate_chip_cookies recipeCategory category:chocolate_recipes cookbook:oatmeal_chocolate_chip_cookies recipeCategory category:cookie_recipes cookbook:oatmeal_chocolate_chip_cookies recipeCategory category:dessert_recipes cookbook:oatmeal_chocolate_chip_cookies recipeCategory category:oat_recipes cookbook:oatmeal_chocolate_chip_cookies recipeCategory category:recipes_with_metric_units cookbook:oatmeal_chocolate_chip_cookies recipeCategory category:very_easy_recipes cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "1/2 teaspoon of baking soda" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "1/4 cup (60g) of chocolate chips" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "1/4 cup (60g) of walnuts" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "1 and 1/2 (350g) cup of flour" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "1 cup (240g) of brown sugar" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "1 cup (240g) of oatmeal" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "1 teaspoon of baking powder" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "2/3 (two third) (150g) cups of shortening" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "2 eggs" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "2 tablespoons of milk" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "a pinch of salt" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "a teaspoon of cinnamon" cookbook:oatmeal_chocolate_chip_cookies recipeIngredient "vanilla" cookbook:oatmeal_chocolate_chip_cookies recipeInstructions ["In a large bowl beat eggs lightly to break the yolks, then mix in the shortening.","The shortening\/egg mixture should be loose, add the brown sugar and remaining liquids, mix well then add the salt to the liquid mixture.","Mix the baking powder, soda, flour and oatmeal together in another bowl.","Blend the liquid and solid mixes together.","Stir in chocolate chips and walnuts","Make balls and place onto a pan then into an oven heated to 180\u00b0C (350\u00b0F) and let bake for between 15-20 minutes."] cookbook:oatmeal_chocolate_chip_cookies recipeNotes "* Experiment with more or less chocolate chips and walnuts, tastes may vary. * Lightly coat the nuts and chips with flour before adding to the mixture. " cookbook:oatmeal_chocolate_chip_cookies recipeYield 12-18 cookies cookbook:oatmeal_chocolate_chip_cookies totalTime "25 minutes" cookbook:oatmeal_chocolate_chip_cookies type cookbook:recipes cookbook:oatmeal_chocolate_chip_cookies url https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Chocolate_Chip_Cookies cookbook:oatmeal_cookies difficulty 2 cookbook:oatmeal_cookies label "oatmeal cookies" cookbook:oatmeal_cookies name "Oatmeal Cookies" cookbook:oatmeal_cookies recipeCategory category:cookie_recipes cookbook:oatmeal_cookies recipeCategory category:dessert_recipes cookbook:oatmeal_cookies recipeCategory category:easy_recipes cookbook:oatmeal_cookies recipeCategory category:oat_recipes cookbook:oatmeal_cookies recipeCategory category:recipes_with_metric_units cookbook:oatmeal_cookies recipeEquipment cookbook:mixing_bowl cookbook:oatmeal_cookies recipeFoodstuff cookbook:baking_soda cookbook:oatmeal_cookies recipeFoodstuff cookbook:brown_sugar cookbook:oatmeal_cookies recipeFoodstuff cookbook:cream cookbook:oatmeal_cookies recipeFoodstuff cookbook:egg cookbook:oatmeal_cookies recipeFoodstuff cookbook:flour cookbook:oatmeal_cookies recipeFoodstuff cookbook:oats cookbook:oatmeal_cookies recipeFoodstuff cookbook:salt cookbook:oatmeal_cookies recipeFoodstuff cookbook:shortening cookbook:oatmeal_cookies recipeFoodstuff cookbook:sugar cookbook:oatmeal_cookies recipeFoodstuff cookbook:vanilla cookbook:oatmeal_cookies recipeFoodstuff cookbook:water cookbook:oatmeal_cookies recipeIngredient "1/2 cup (120g) white sugar" cookbook:oatmeal_cookies recipeIngredient "1/2 teaspoon baking soda" cookbook:oatmeal_cookies recipeIngredient "1/4 cup (60ml) water" cookbook:oatmeal_cookies recipeIngredient "1/4 teaspoon salt" cookbook:oatmeal_cookies recipeIngredient "1 cup (240g) all-purpose flour" cookbook:oatmeal_cookies recipeIngredient "1 cup (240g) brown sugar" cookbook:oatmeal_cookies recipeIngredient "1 egg" cookbook:oatmeal_cookies recipeIngredient "1 teaspoon vanilla" cookbook:oatmeal_cookies recipeIngredient "3/4 cup (180g) shortening" cookbook:oatmeal_cookies recipeIngredient "3 cups (700g) rolled oats" cookbook:oatmeal_cookies recipeInstructions ["Using a mixer, cream together the shortening, brown sugar, white sugar, egg, water and vanilla until light and fluffy (about 10 minutes on high).","In a mixing bowl, mix together the oats, flour, baking soda, and salt.","Add dry ingredients into wet, mix well using mixer.","Scoop the portions out - this recipe makes 20 cookies, so use 20 portions.","Bake at 350\u00b0F (180\u00b0C) for 8 to 10 minutes."] cookbook:oatmeal_cookies recipeNotes "*Taste best when still warm. *[http:\/\/www.homebaking.mobi\/cookies\/oatmeal-cookies.htm Crunchy Oatmeal Cookies] " cookbook:oatmeal_cookies recipeYield 20 cookbook:oatmeal_cookies totalTime "20 - 25 minutes" cookbook:oatmeal_cookies type cookbook:recipes cookbook:oatmeal_cookies url https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Cookies cookbook:oatmeal label "medium oatmeal" cookbook:oatmeal label "oat flakes" cookbook:oatmeal label "oatmeal" cookbook:oatmeal_muffins difficulty 1 cookbook:oatmeal_muffins label "oatmeal muffins" cookbook:oatmeal_muffins name "Oatmeal Muffins" cookbook:oatmeal_muffins recipeCategory category:breakfast_recipes cookbook:oatmeal_muffins recipeCategory category:coconut_recipes cookbook:oatmeal_muffins recipeCategory category:muffin_recipes cookbook:oatmeal_muffins recipeCategory category:oat_recipes cookbook:oatmeal_muffins recipeCategory category:recipes_with_metric_units cookbook:oatmeal_muffins recipeCategory category:very_easy_recipes cookbook:oatmeal_muffins recipeEquipment cookbook:mixing_bowl cookbook:oatmeal_muffins recipeFoodstuff cookbook:baking_powder cookbook:oatmeal_muffins recipeFoodstuff cookbook:baking_soda cookbook:oatmeal_muffins recipeFoodstuff cookbook:brown_sugar cookbook:oatmeal_muffins recipeFoodstuff cookbook:buttermilk cookbook:oatmeal_muffins recipeFoodstuff cookbook:coconut cookbook:oatmeal_muffins recipeFoodstuff cookbook:egg cookbook:oatmeal_muffins recipeFoodstuff cookbook:flour cookbook:oatmeal_muffins recipeFoodstuff cookbook:margarine cookbook:oatmeal_muffins recipeFoodstuff cookbook:oats cookbook:oatmeal_muffins recipeFoodstuff cookbook:salt cookbook:oatmeal_muffins recipeIngredient "1/2 teaspoon baking soda" cookbook:oatmeal_muffins recipeIngredient "1/4 cup (60ml) coconut" cookbook:oatmeal_muffins recipeIngredient "1/4 cup (60ml) margarine" cookbook:oatmeal_muffins recipeIngredient "1/4 teaspoon salt" cookbook:oatmeal_muffins recipeIngredient "1 cup (240ml) all-purpose flour" cookbook:oatmeal_muffins recipeIngredient "1 cup (240ml) buttermilk" cookbook:oatmeal_muffins recipeIngredient "1 cup (240ml) rolled oats" cookbook:oatmeal_muffins recipeIngredient "1 egg" cookbook:oatmeal_muffins recipeIngredient "1 teaspoon baking powder" cookbook:oatmeal_muffins recipeIngredient "3/4 cup (180ml) brown sugar" cookbook:oatmeal_muffins recipeInstructions ["Stir Rolled Oats and Butter Milk together in a mixing bowl.","Combine flour, coconut, brown sugar, baking powder, baking soda, and salt in another mixing bowl. Stir together to mix. Make a well in the center.","Add egg and margarine to oat mixture. Mix well.","Pour all at once into flour mixture. Stir just to moisten.","Fill muffin cups 3\/4 full.","Bake at 400\u00b0F (200\u00b0C) for 15 to 20 minutes."] cookbook:oatmeal_muffins recipeYield 12 cookbook:oatmeal_muffins totalTime "20 - 25 minutes" cookbook:oatmeal_muffins type cookbook:recipes cookbook:oatmeal_muffins url https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Muffins cookbook:oatmeal name "Oatmeal" cookbook:oatmeal_raisin_cookies label "oatmeal raisin cookie" cookbook:oatmeal_raisin_cookies label "oatmeal raisin cookies" cookbook:oatmeal_raisin_cookies name "Oatmeal Raisin Cookies" cookbook:oatmeal_raisin_cookies recipeCategory category:cookie_recipes cookbook:oatmeal_raisin_cookies recipeCategory category:dessert_recipes cookbook:oatmeal_raisin_cookies recipeCategory category:oat_recipes cookbook:oatmeal_raisin_cookies recipeCategory category:raisin_recipes cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:baking_soda cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:brown_sugar cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:butter cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:cinnamon cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:egg cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:flour cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:milk cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:oats cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:raisin cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:salt cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:shortening cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:vanilla cookbook:oatmeal_raisin_cookies recipeFoodstuff cookbook:walnut cookbook:oatmeal_raisin_cookies recipeIngredient "1 1/2 tsp vanilla" cookbook:oatmeal_raisin_cookies recipeIngredient "1 1/4 c brown sugar, firmly packed" cookbook:oatmeal_raisin_cookies recipeIngredient "1/2 tsp baking soda" cookbook:oatmeal_raisin_cookies recipeIngredient "1/2 tsp salt" cookbook:oatmeal_raisin_cookies recipeIngredient "1/3 c water or milk" cookbook:oatmeal_raisin_cookies recipeIngredient "1/4 tsp cinnamon" cookbook:oatmeal_raisin_cookies recipeIngredient "1 c all-purpose flour" cookbook:oatmeal_raisin_cookies recipeIngredient "1 c raisins" cookbook:oatmeal_raisin_cookies recipeIngredient "1 egg" cookbook:oatmeal_raisin_cookies recipeIngredient "3/4 c butter, apple sauce, equal parts butter and vegetable oil, or shortening" cookbook:oatmeal_raisin_cookies recipeIngredient "3/4 c walnuts, chopped" cookbook:oatmeal_raisin_cookies recipeIngredient "3 c oats, rolled (raw), quick/old fashioned" cookbook:oatmeal_raisin_cookies recipeInstructions ["Heat oven to 350\u00b0F.","Lightly grease cookie sheet with oil, shortening, or butter.","Combine your choice of fat (butter, apple sauce, butter\/vegetable oil mix, OR shortening), brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.","Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended.","Stir in raisins and nuts.","Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart.","Bake for 10\u201313 min., or until lightly browned."] cookbook:oatmeal_raisin_cookies type cookbook:recipes cookbook:oatmeal_raisin_cookies url https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Raisin_Cookies cookbook:oatmeal_stout_brownies label "oatmeal stout brownies" cookbook:oatmeal url https://en.wikibooks.org/wiki/Cookbook:Oatmeal cookbook:oat_milk difficulty 1 cookbook:oat_milk label "oat milk" cookbook:oat_milk name "Oat Milk" cookbook:oat_milk recipeCategory category:beverage_recipes cookbook:oat_milk recipeCategory category:nut_and_grain_milk_recipes cookbook:oat_milk recipeCategory category:recipes_without_servings cookbook:oat_milk recipeCategory category:vegan_recipes cookbook:oat_milk recipeCategory category:very_easy_recipes cookbook:oat_milk recipeCuisine cookbook:vegan_cuisine cookbook:oat_milk recipeFoodstuff cookbook:oats cookbook:oat_milk recipeFoodstuff cookbook:water cookbook:oat_milk recipeIngredient "1/2 cup of oats" cookbook:oat_milk recipeIngredient "2 liters of water" cookbook:oat_milk recipeInstructions ["Put oats in a blender","Blend the oats to the finest powder you can get","Add as much water as possible to the blender","Blend some more","Strain the solution into a jug","Add the rest of the water into the jug"] cookbook:oat_milk recipeNotes "*Stir the milk before consuming it *Milk will keep in the refrigerator at least a week *The blended oats can be used to make porridge or something " cookbook:oat_milk totalTime "5 minutes" cookbook:oat_milk type cookbook:recipes cookbook:oat_milk url https://en.wikibooks.org/wiki/Cookbook:Oat_Milk cookbook:oats label "oat" cookbook:oats label "oat bran" cookbook:oats label "oat flakes" cookbook:oats label "oatmeal" cookbook:oats label "oats" cookbook:oats label "quick-cooking (not instant) oats" cookbook:oats label "quick oats" cookbook:oats label "rolled oats" cookbook:oats name "Oats" cookbook:oats name "Rolled oats" cookbook:oats name "Rolled Oats" cookbook:oats type cookbook:cereals cookbook:oats type cookbook:ingredients cookbook:oats url https://en.wikibooks.org/wiki/Cookbook:Oats cookbook:oats url https://en.wikibooks.org/wiki/Cookbook:Rolled_oats cookbook:oats url https://en.wikibooks.org/wiki/Cookbook:Rolled_Oats cookbook:octopus label "octopus" cookbook:octopus label "octopuses" cookbook:octopus name "Octopus" cookbook:octopus recipeCategory category:seafood cookbook:octopus type cookbook:ingredients cookbook:octopus type cookbook:seafood cookbook:octopus url https://en.wikibooks.org/wiki/Cookbook:Octopus cookbook:oden label "oden" cookbook:oghi label "oghi" cookbook:ohagi label "ohagi" cookbook:oil_and_fat label "3 tablespoons of canola oil" cookbook:oil_and_fat label "clear oil" cookbook:oil_and_fat label "coconut oil" cookbook:oil_and_fat label "cooking oil" cookbook:oil_and_fat label "corn oil" cookbook:oil_and_fat label "fat" cookbook:oil_and_fat label "fat and oil" cookbook:oil_and_fat label "fat or oil" cookbook:oil_and_fat label "fats" cookbook:oil_and_fat label "fats & oils" cookbook:oil_and_fat label "monounsaturated fat" cookbook:oil_and_fat label "oil" cookbook:oil_and_fat label "oil and fat" cookbook:oil_and_fat label "oil/ghee" cookbook:oil_and_fat label "oil or fat" cookbook:oil_and_fat label "oils" cookbook:oil_and_fat label "oils and fats" cookbook:oil_and_fat label "oily" cookbook:oil_and_fat label "palm oil" cookbook:oil_and_fat label "rape oil" cookbook:oil_and_fat label "soybean oil" cookbook:oil_and_fat label "sunflower oil" cookbook:oil_and_fat label "unsaturated fat" cookbook:oil_and_fat label "vegetable oil" cookbook:oil_and_fat name "Fat" cookbook:oil_and_fat name "Oil" cookbook:oil_and_fat name "Oil and fat" cookbook:oil_and_fat name "Oil and Fat" cookbook:oil_and_fat recipeCategory category:fats_and_oils cookbook:oil_and_fat type cookbook:ingredients cookbook:oil_and_fat url https://en.wikibooks.org/wiki/Cookbook:Fat cookbook:oil_and_fat url https://en.wikibooks.org/wiki/Cookbook:Oil cookbook:oil_and_fat url https://en.wikibooks.org/wiki/Cookbook:Oil_and_fat cookbook:oil_and_fat url https://en.wikibooks.org/wiki/Cookbook:Oil_and_Fat cookbook:oil-dumpling label "oliebollen (fried dough balls)" cookbook:oil-dumpling name "Oil-dumpling" cookbook:oil-dumpling name "Oil-Dumpling" cookbook:oil-dumpling recipeCategory category:deep_fried_recipes cookbook:oil-dumpling recipeCategory category:dessert_recipes cookbook:oil-dumpling recipeCategory category:dumpling_recipes cookbook:oil-dumpling recipeCategory category:dutch_recipes cookbook:oil-dumpling recipeCategory category:pastry_recipes cookbook:oil-dumpling recipeCategory category:recipes_with_images cookbook:oil-dumpling recipeCategory category:recipes_without_cooking_time cookbook:oil-dumpling recipeCookingTechnique cookbook:scalding cookbook:oil-dumpling recipeCuisine cookbook:cuisine_of_the_netherlands cookbook:oil-dumpling recipeFoodstuff cookbook:apple cookbook:oil-dumpling recipeFoodstuff cookbook:canola_oil cookbook:oil-dumpling recipeFoodstuff cookbook:cinnamon cookbook:oil-dumpling recipeFoodstuff cookbook:egg cookbook:oil-dumpling recipeFoodstuff cookbook:flour cookbook:oil-dumpling recipeFoodstuff cookbook:margarine cookbook:oil-dumpling recipeFoodstuff cookbook:milk cookbook:oil-dumpling recipeFoodstuff cookbook:raisin cookbook:oil-dumpling recipeFoodstuff cookbook:salt cookbook:oil-dumpling recipeFoodstuff cookbook:sugar cookbook:oil-dumpling recipeFoodstuff cookbook:yeast cookbook:oil-dumpling recipeIngredient "½ cup margarine, softened" cookbook:oil-dumpling recipeIngredient "10 cups flour" cookbook:oil-dumpling recipeIngredient "1½ tsp salt" cookbook:oil-dumpling recipeIngredient "1 cup raisins (optional)" cookbook:oil-dumpling recipeIngredient "1 cup sugar" cookbook:oil-dumpling recipeIngredient "2 cups scalded milk" cookbook:oil-dumpling recipeIngredient "2 pkg yeast" cookbook:oil-dumpling recipeIngredient "2 tbsp sugar" cookbook:oil-dumpling recipeIngredient "3 cups sugar" cookbook:oil-dumpling recipeIngredient "3 diced Granny Smith apples (optional)" cookbook:oil-dumpling recipeIngredient "5 eggs" cookbook:oil-dumpling recipeIngredient "canola oil for frying" cookbook:oil-dumpling recipeIngredient "ground cinnamon to taste" cookbook:oil-dumpling recipeInstructions ["Dissolve 2 tbsp sugar in 1 cup warm water. Sprinkle yeast on top. Let stand while preparing dough.","In a LARGE mixing bowl, beat eggs until mixed. Add scalded milk, 1\u00bd cups warm water, yeast mixture and margarine and beat well. Add flour, 1 cup sugar and salt, mix well. Add diced apple.","Let dough rise in a warm place until doubled in size. (I use a lobster pot for this)","In a separate bowl, mix 3 C. sugar and cinnamon to taste. (I like a LOT)","Fill a fryer pot 4 inches with canola oil or melted Crisco. Heat to 375\u00b0F (190\u00b0C) and scoop large spoonfuls of dough into the pot, turning them to ensure even browning. (Golden brown is the goal) Play the shape game while you're at it. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.","Drain on paper towels on paper bags, roll in cinnamon sugar mixture and serve warm."] cookbook:oil-dumpling type cookbook:recipes cookbook:oil-dumpling url https://en.wikibooks.org/wiki/Cookbook:Oil-dumpling cookbook:oil-dumpling url https://en.wikibooks.org/wiki/Cookbook:Oil-Dumpling cookbook:okara label "okara" cookbook:okara name "Okara" cookbook:okara type cookbook:ingredients cookbook:okara url https://en.wikibooks.org/wiki/Cookbook:Okara cookbook:okonomiyaki label "okonomiyaki" cookbook:okonomiyaki name "Okonomiyaki" cookbook:okonomiyaki recipeIngredient "10 small slices of chicken, bacon or beef (your choice)" cookbook:okonomiyaki recipeIngredient "1/4 cup mozzarella cheese (optional; other cheese may be substituted)" cookbook:okonomiyaki recipeIngredient "1 cup all-purpose flour (or yam flour if you can get it)" cookbook:okonomiyaki recipeIngredient "1 cup water (or stock)" cookbook:okonomiyaki recipeIngredient "2-3 green onions, chopped into 1/4" rounds (use white part and freshest bit of green part)" cookbook:okonomiyaki recipeIngredient "2 eggs" cookbook:okonomiyaki recipeIngredient "3/4 cup cabbage, finely sliced into strips (2" long by 1/4" wide)" cookbook:okonomiyaki recipeIngredient "dried bonito flakes" cookbook:okonomiyaki recipeIngredient "okonomiyaki sauce (sold at Japanese markets)" cookbook:okonomiyaki recipeIngredient "powdered nori (seaweed)" cookbook:okonomiyaki recipeInstructions ["Mix flour, water and eggs until smooth (about 25-30 strokes with a spoon or whisk; do not overmix.)","Gently fold in cabbage, green onions and cheese.","Heat a griddle or non-stick frying pan over medium heat. When pan is hot, add 1 tablespoon oil.","Add 1\/3 cup of batter and flatten slightly. Fry for 2-3 minutes.","When pancake is golden brown on bottom, add toppings (chicken, bacon or beef, or other topping of your choice), and press into the batter slightly.Turn the pancake and fry for five minutes or until golden brown on other side.","Turn once more and fry topping side up for another minute."] cookbook:okonomiyaki type cookbook:recipes cookbook:okonomiyaki url https://en.wikibooks.org/wiki/Cookbook:Okonomiyaki cookbook:okra label "lady's fingers" cookbook:okra label "okra" cookbook:okra name "Lady's Finger" cookbook:okra name "Okra" cookbook:okra type cookbook:ingredients cookbook:okra type cookbook:vegetable cookbook:okra url https://en.wikibooks.org/wiki/Cookbook:Lady's_Finger cookbook:okra url https://en.wikibooks.org/wiki/Cookbook:Okra cookbook:okroshka label "okroshka" cookbook:olive_ascolane label "olive ascolane" cookbook:olive_ascolane name "Olive Ascolane" cookbook:olive_ascolane recipeCategory category:appetizer_recipes cookbook:olive_ascolane recipeCategory category:chicken_recipes cookbook:olive_ascolane recipeCategory category:italian_recipes cookbook:olive_ascolane recipeCategory category:olive_recipes cookbook:olive_ascolane recipeCategory category:pan_fried_recipes cookbook:olive_ascolane recipeCategory category:pork_recipes cookbook:olive_ascolane recipeCookingTechnique cookbook:pan_frying cookbook:olive_ascolane recipeCuisine cookbook:cuisine_of_italy cookbook:olive_ascolane recipeInstructions ["Cook the pork and chicken breast in your favorite tomato gravy recipe.{{efn|Do not substitute any other meats such as beef or lamb. If you do, you run the risk of altering the flavor.}}","Remove cooked, cooled meats from the sauce and grind them using a food grinder or meat processor.","Add the remaining filling ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour.","Remove the mixture from refrigerator and roll meat into balls about the size of a small walnut. Put half of an olive on each side of the rolled ball.","Flour each ball, dip in beaten egg, then dip in bread crumbs.","Arrange olive balls on a tray.{{efn|Stuffed olives can be frozen unfried at this time. Allow frozen olive balls to completely defrost before frying.}}","Fry them quickly in about 1\/2 inch of canola oil until golden brown.{{efn|It is not important to cook them through because the meat has been cooked already.}}","Drain and serve."] cookbook:olive_ascolane type cookbook:recipes cookbook:olive_ascolane url https://en.wikibooks.org/wiki/Cookbook:Olive_Ascolane cookbook:olive label "black olive" cookbook:olive label "black olives" cookbook:olive label "green olives" cookbook:olive label "olive" cookbook:olive label "olives" cookbook:olive label "pimento-stuffed green olives" cookbook:olive label "pitted black olives" cookbook:olive name "Black Olive" cookbook:olive name "Olive" cookbook:olive_oil_bread label "olive oil bread" cookbook:olive_oil_bread name "Olive Oil Bread" cookbook:olive_oil_bread recipeCategory category:baking_recipes cookbook:olive_oil_bread recipeCategory category:bread_recipes cookbook:olive_oil_bread recipeCategory category:italian_recipes cookbook:olive_oil_bread recipeCategory category:vegan_recipes cookbook:olive_oil_bread recipeCuisine cookbook:cuisine_of_italy cookbook:olive_oil_bread recipeCuisine cookbook:vegan_cuisine cookbook:olive_oil_bread recipeFoodstuff cookbook:flour cookbook:olive_oil_bread recipeFoodstuff cookbook:olive_oil cookbook:olive_oil_bread recipeFoodstuff cookbook:salt cookbook:olive_oil_bread recipeFoodstuff cookbook:white_sugar cookbook:olive_oil_bread recipeFoodstuff cookbook:yeast cookbook:olive_oil_bread recipeIngredient "1/2 cup warm water (110° F/45 C)" cookbook:olive_oil_bread recipeIngredient "1 teaspoon salt" cookbook:olive_oil_bread recipeIngredient "1 teaspoon white sugar" cookbook:olive_oil_bread recipeIngredient "2 1/2 cups all-purpose flour" cookbook:olive_oil_bread recipeIngredient "2 1/4 teaspoons active dry yeast" cookbook:olive_oil_bread recipeIngredient "4 tablespoons olive oil" cookbook:olive_oil_bread recipeInstructions ["In a large bowl mix together the warm water (110\u00b0F), yeast, sugar, salt, and olive oil.","Stir in 2 cups of the flour in order to make a soft ball.","Knead in additional flour so that dough is soft and not sticky.","Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.","Punch down dough, and form into ball or loaf shape.","Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes.","Preheat the oven to 375\u00b0 F (190 C).","Bake in the preheated oven for 30 to 40 minutes, until golden brown.","For Glazed, shiny effect brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion."] cookbook:olive_oil_bread type cookbook:recipes cookbook:olive_oil_bread url https://en.wikibooks.org/wiki/Cookbook:Olive_Oil_Bread cookbook:olive_oil label "extra virgin olive oil" cookbook:olive_oil label "extra-virgin olive oil" cookbook:olive_oil label "oil" cookbook:olive_oil label "olive" cookbook:olive_oil label "olive oil" cookbook:olive_oil label "olive oil 3/4 cup" cookbook:olive_oil label "vegetable oil" cookbook:olive_oil label "virgin olive oil" cookbook:olive_oil name "Olive oil" cookbook:olive_oil name "Olive Oil" cookbook:olive_oil recipeCategory category:fats_and_oils cookbook:olive_oil recipeCategory category:featured_ingredients cookbook:olive_oil type cookbook:fats_and_oils cookbook:olive_oil type cookbook:featured_ingredients cookbook:olive_oil type cookbook:ingredients cookbook:olive_oil url https://en.wikibooks.org/wiki/Cookbook:Olive_oil cookbook:olive_oil url https://en.wikibooks.org/wiki/Cookbook:Olive_Oil cookbook:olive type cookbook:featured_ingredient cookbook:olive type cookbook:fruits cookbook:olive type cookbook:ingredients cookbook:olive url https://en.wikibooks.org/wiki/Cookbook:Black_Olive cookbook:olive url https://en.wikibooks.org/wiki/Cookbook:Olive cookbook:olivier_salad label "olivier salad" cookbook:ollebrod recipeCategory category:beer_recipes cookbook:ollebrod recipeCategory category:boiled_recipes cookbook:ollebrod recipeCategory category:bread_recipes cookbook:ollebrod recipeCategory category:breakfast_recipes cookbook:ollebrod recipeCategory category:danish_recipes cookbook:ollebrod recipeCuisine cookbook:cuisine_of_denmark cookbook:ollebrod type cookbook:recipes cookbook:olluquito_con_carne label "olluquito con carne" cookbook:omelet_recipes label "omelet" cookbook:omelet_recipes label "omelets" cookbook:omelet_recipes label "omelette" cookbook:omelet_recipes name "Omelet" cookbook:omelet_recipes name "Omelette" cookbook:omelet_recipes url https://en.wikibooks.org/wiki/Cookbook:Omelet cookbook:omelet_recipes url https://en.wikibooks.org/wiki/Cookbook:Omelette cookbook:omelette_of_breadcrumbs difficulty 1 cookbook:omelette_of_breadcrumbs name "Omelette of breadcrumbs" cookbook:omelette_of_breadcrumbs recipeCategory category:omelette_recipes cookbook:omelette_of_breadcrumbs recipeCategory category:recipes_with_images cookbook:omelette_of_breadcrumbs recipeCategory category:spanish_recipes cookbook:omelette_of_breadcrumbs recipeCategory category:very_easy_recipes cookbook:omelette_of_breadcrumbs recipeCuisine cookbook:cuisine_of_spain cookbook:omelette_of_breadcrumbs recipeFoodstuff cookbook:bread_crumb cookbook:omelette_of_breadcrumbs recipeFoodstuff cookbook:egg cookbook:omelette_of_breadcrumbs recipeFoodstuff cookbook:garlic cookbook:omelette_of_breadcrumbs recipeFoodstuff cookbook:olive_oil cookbook:omelette_of_breadcrumbs recipeFoodstuff cookbook:parsley cookbook:omelette_of_breadcrumbs recipeFoodstuff cookbook:salt cookbook:omelette_of_breadcrumbs recipeFoodstuff cookbook:tomato cookbook:omelette_of_breadcrumbs recipeIngredient "1 clove of garlic" cookbook:omelette_of_breadcrumbs recipeIngredient "25 grams breadcrumbs" cookbook:omelette_of_breadcrumbs recipeIngredient "4 eggs" cookbook:omelette_of_breadcrumbs recipeIngredient "olive oil" cookbook:omelette_of_breadcrumbs recipeIngredient "parsley" cookbook:omelette_of_breadcrumbs recipeIngredient "salt" cookbook:omelette_of_breadcrumbs recipeInstructions ["Beat the eggs adding finely chopped garlic and parsley successively.","Add breadcrumbs making sure the mixture is uniform.","Cook the omelette over low heat with a few drops of cooking oil to prevent sticking.","You can decorate the omellete with small slices of tomato or similarly, something not too fancy. It is usually served in '''shaped cake'''.","First beat the egg whites separately and then add the yolks. You will get a more spongy omelette.","The mount of breadcrumbs can be modified by the diners. Adding more breadcrumbs in the mixture of beaten eggs you will get a thicker omelette. Just opposite, with less breadcrumbs, you will get a lighter omelette."] cookbook:omelette_of_breadcrumbs recipeYield 2 (image only for 1) cookbook:omelette_of_breadcrumbs totalTime "10 min approx" cookbook:omelette_of_breadcrumbs type cookbook:recipes cookbook:omelette_of_breadcrumbs url https://en.wikibooks.org/wiki/Cookbook:Omelette_of_breadcrumbs cookbook:omu-raisu label "omu-raisu" cookbook:omu-soba label "omu-soba" cookbook:one_cup_chai label "one cup chai" cookbook:one_cup_chai name "One Cup Chai" cookbook:one_cup_chai recipeInstructions ["Fill a pan with 3\/4 cup of water and put it on a stove top. Put the stove on the lowest setting, or just below a boil. 3\/4 cup is not a lot of water, and we don't want it to evaporate. On the other hand, the more you let evaporate, the stronger the Chai's flavor will be.","If you have a mortar and pestle, then mash the cardamom seeds, cloves, and black pepper corns together. If you do not have a mortar and pestle, then de-shell the cardamom seeds and consider using a pepper-shaker. If you have cinnamon stick, break it into four pieces, if you have Cinnamon Sugar, put it in the water now. Put all of the spices in the water, as well as the honey. Mix well so that the honey dissolves into the water.","Stir, occasionally smell or taste (if it's for ''you'') a bit of the Chai. If the spices are not strong enough, then let it brew longer or add more spices. Usually, it takes five to ten minutes for all of the spices to let their flavor out.","Once you are satisfied with the spices, add the tea. Depending on how long you leave the tea in, it will be stronger. Usually, I wait until most the tea sinks into the water.","At this point, the Chai is probably a bit strong and may have a bitter flavor (though the honey will often make it a bit sweeter). We are going to add milk soon, so I usually bring the Chai to a simmer at this point, so that the milk doesn't make it too cold. Don't cook it too much though- it may all evaporate or the spices may overpower it!","Take the pot off of the stove top. Put the strainer or sieve on top of an empty pot or pan. Dump your concoction into the strainer, so that all the liquid pours into the pot or pan below it. Put the hot pan or pot back on the stove so it doesn't crack or melt your counter top. ''Turn the stove off''.","Pour some milk in a mug\/teacup. I don't use too much milk, as the ingredients list above states. Then pour the strained tea into the milk (we do this so the milk is not scalded and flavorless). Drink your Chai! If it is too bitter, consider adding a little bit of honey or making changes to the ingredients list."] cookbook:one_cup_chai recipeNotes "*There may be some spice residue floating around in your Chai. You can get rid of it using a finer sieve, but it adds flavor and isn't going to hurt anyone.<\/text> " cookbook:one_cup_chai type cookbook:recipes cookbook:one_cup_chai url https://en.wikibooks.org/wiki/Cookbook:One_Cup_Chai cookbook:one-hour_thanksgiving_dinner label "one-hour thanksgiving dinner" cookbook:one-hour_thanksgiving_dinner name "One-Hour Thanksgiving Dinner" cookbook:one-hour_thanksgiving_dinner recipeCategory category:holiday_recipes cookbook:one-hour_thanksgiving_dinner recipeCategory category:thanksgiving_recipes cookbook:one-hour_thanksgiving_dinner recipeCategory category:turkey_recipes cookbook:one-hour_thanksgiving_dinner recipeIngredient "1 5&ndash;6 lb fully pre-cooked smoked turkey breast. Certain brands are readily available in almost every U.S. supermarket, however they must be fully-cooked frozen turkey breast, as they only require 1 hour of heating. Avoid processed turkey breast loaf." cookbook:one-hour_thanksgiving_dinner recipeIngredient "1&ndash;2 box package(s) of instant potatoes or stuffing." cookbook:one-hour_thanksgiving_dinner recipeIngredient "1 can of spray oil (can be substituted with regular vegetable oil)." cookbook:one-hour_thanksgiving_dinner recipeIngredient "1 package of 12 instant frozen biscuits. The frozen home-baked butter variety works best. It is important that the biscuits in a can are not used." cookbook:one-hour_thanksgiving_dinner recipeIngredient "1 package of turkey gravy mix." cookbook:one-hour_thanksgiving_dinner recipeIngredient "1 small disposable aluminum turkey pan with built-in rack." cookbook:one-hour_thanksgiving_dinner recipeIngredient "2 cans of desired vegetables." cookbook:one-hour_thanksgiving_dinner recipeInstructions ["Make sure you have thawed the turkey breast. A frozen 5&ndash;6 pound breast thaws within one day in the refrigerator. It is also very important that you have purchased a frozen fully pre-cooked breast. The words "heat and serve" may be on the package.","Preheat your oven to 350\u00b0F.","Remove turkey from bag and place in aluminum roasting pan.","Spray the turkey with cooking oil. If using regular vegetable oil, rub the breast with it.","Place turkey breast in the oven on the middle rack.","Cook for 15 minutes.","Begin the gravy mix according to package directions.","Place the vegetables on the range set to low heat.","Prepare the instant potatoes or stuffing according to the package directions.","On a small pan lay out your frozen biscuits allowing them to touch one another. At this point the turkey breast should have been cooking for 30 minutes.","Place your biscuits on the lower rack. The biscuits will cook just fine with the turkey in the oven and will be ready in 25&ndash;30 minutes. Check them at 20 minutes to be sure they do not burn.","Finish preparing your instant potatoes or stuffing, instant gravy, and vegetables. Place them in serving dishes if desired. Place the cranberry sauce in a serving dish. If you are serving pie along with the dinner you will also need to place the pie on a serving dish. If a frozen pie has been purchased, follow the microwave directions.","At the end of the hour, remove the turkey. It is recommended that you use a food thermometer to make sure it has achieved a temperature of 160\u00b0F &mdash; the minimum temperature necessary to kill any bacteria which have survived the freezing process. Remove the turkey and serve."] cookbook:one-hour_thanksgiving_dinner type cookbook:recipes cookbook:one-hour_thanksgiving_dinner url https://en.wikibooks.org/wiki/Cookbook:One-Hour_Thanksgiving_Dinner cookbook:onigiri difficulty 1 cookbook:onigiri label "onigiri" cookbook:onigiri name "Onigiri" cookbook:onigiri name "Rice Balls" cookbook:onigiri recipeCategory category:japanese_recipes cookbook:onigiri recipeCategory category:very_easy_recipes cookbook:onigiri recipeCuisine cookbook:cuisine_of_japan cookbook:onigiri recipeFoodstuff cookbook:bonito_flakes cookbook:onigiri recipeFoodstuff cookbook:pepper cookbook:onigiri recipeFoodstuff cookbook:plum cookbook:onigiri recipeIngredient "* Egg" cookbook:onigiri recipeIngredient "Filling (Ex:)" cookbook:onigiri recipeIngredient "Japanese-style Short Grained Rice" cookbook:onigiri recipeIngredient "* Katsuobushi (Bonito Flakes)" cookbook:onigiri recipeIngredient "Nori" cookbook:onigiri recipeIngredient "* Plums" cookbook:onigiri recipeIngredient "* Salmon" cookbook:onigiri recipeIngredient "* Tuna" cookbook:onigiri recipeInstructions ["First, you need to use Japanese-style short grain rice; if the rice isn't sticky, there is obviously little chance of the onigiri staying together. Cook it in the usual way (using the instructions that are on the packet or included with the rice cooker). A rice cooker is recommended since it will be far more 'hands off' and will also free up more time to prepare the fillings. Estimate that one deciliter (1\/2 cup) of uncooked rice will become about two larger onigiri or three smaller ones. While the rice is cooking, prepare the fillings. As you can see in the list above, there is wide latitude on what you can use as a filling. A few easy examples:","*Umeboshi: estimate one-two plums per onigiri. Squeeze out the stone, and you're done!","* Bonito Flakes: take a deciliter or so of the flakes, and pour a ''little'' soy sauce over it - it is very easy to pour too much, so be careful. Mix the flakes and the soy sauce until the flakes are moistened.","* Tuna: Take a can of tuna. Mix with a little mayonnaise - again, be sure you don't make it too wet. Add seasoning to taste; this can be chopped leeks, soy sauce, or chilies; sour or salty flavours work well.","When the rice is done and has allowed to sit for a while, but not too long, it needs to be hot - it is time to make the rice balls. It is a good idea to have a moderately large, clear workspace that is easy to clean afterwards. The rice is sticky, and you will end up getting it everywhere in the area. You need a bowl with salt water to rinse your fingers - the rice is ''sticky''; also, the salty water enhances the flavour of the onigiri. Lastly, you will probably want to have some sheets of nori, though if you can't find it or don't like it, you can certainly do without. There are two options listed that can be used to make these items:","* Option 1 is to wet your hands in the salt water. Take two large spoonfuls of rice into one hand (carefully; the rice is hot), and gently squeeze and flatten it with the other. Make an indentation in the middle, and put some of the filling into the center. Be a little careful to get the filling only in the center and not all over the ball; that can make the rice less sticky, and stickiness is good.","* "Fold" the rice over the filling so it becomes covered. Squeeze gently, and mold it into a triangular shape by folding both your hands along the palms while keeping the fingers straight. Squeeze like that, rotating the ball a few times, and you will soon have a very neat triangle - this really is much harder to explain than to do. Once the ball is done, put it down on a clean surface to cool down. Rinse your hands and repeat.","* Option 2 is to use a bowl and some plastic film (saran wrap\/cling wrap). Place about 2\/3rds of the mixture into the centre of the cling wrap that has been draped into the bowl loosely. Then add approximately 2 teaspoons of filling (this is working off of about 3-4 portions per cup of rice. Then place the last 1\/3 of the rice to the top. Then, mould the onigiri within the cling wrap. This drastically reduces mess and also is slightly more 'kid friendly'.","Once the balls are reasonably cool, you need to protect them from drying out. The easiest way is to wrap them in cling wrap, or put them into an airtight plastic food container. When it is time to eat, take one rice ball, wrap it in a piece of nori, and eat away. If you don't mind soggy nori, you can wrap the balls in nori beforehand."] cookbook:onigiri recipeYield 1 or more cookbook:onigiri totalTime "45 minutes" cookbook:onigiri type cookbook:recipes cookbook:onigiri url https://en.wikibooks.org/wiki/Cookbook:Onigiri cookbook:onigiri url https://en.wikibooks.org/wiki/Cookbook:Rice_Balls cookbook:onion_bhaji label "onion bhaji" cookbook:onion_blooms difficulty 3 cookbook:onion_blooms label "onion bloom" cookbook:onion_blooms label "onion blooms" cookbook:onion_blooms name "Onion blooms" cookbook:onion_blooms name "Onion Blooms" cookbook:onion_blooms recipeCategory category:american_recipes cookbook:onion_blooms recipeCategory category:appetizer_recipes cookbook:onion_blooms recipeCategory category:deep_fried_recipes cookbook:onion_blooms recipeCategory category:inexpensive_recipes cookbook:onion_blooms recipeCategory category:medium_difficulty_recipes cookbook:onion_blooms recipeCategory category:onion_recipes cookbook:onion_blooms recipeCategory category:vegetable_recipes cookbook:onion_blooms recipeCategory category:vegetarian_recipes cookbook:onion_blooms recipeCookingTechnique cookbook:frying cookbook:onion_blooms recipeCuisine cookbook:cuisine_of_the_united_states cookbook:onion_blooms recipeCuisine cookbook:louisiana_creole_cuisine cookbook:onion_blooms recipeCuisine cookbook:new_england_cuisine cookbook:onion_blooms recipeFoodstuff cookbook:oil_and_fat cookbook:onion_blooms recipeFoodstuff cookbook:onion cookbook:onion_blooms recipeFoodstuff cookbook:seasoned_flour cookbook:onion_blooms recipeIngredient "2 huge onions, at least 4 inches (10 cm) across" cookbook:onion_blooms recipeIngredient "Beer batter" cookbook:onion_blooms recipeIngredient "oil for frying" cookbook:onion_blooms recipeIngredient "Seasoned Flour" cookbook:onion_blooms recipeIngredient "Sour Cream Chili Sauce" cookbook:onion_blooms recipeInstructions ["Preheat deep fryer to 375\u00b0F (190\u00b0C).","Put each onion on cutting board root end down and cut \u00be inch (2 cm) off the top.","Peel onion.","Cut vertically through the center, from the top to the root, without cutting through.","Repeat cuts radially (across the center, like a clock face) for a total of 6 or 8 cuts.","Remove about 1 inch (2.5 cm) of the onion center.","Soak in ice water 15 minutes.","Cut a little deeper if an onion isn't bloomed enough.","Dip in seasoned flour and shake gently to remove excess.","Dip in beer batter and shake gently to remove excess. ''You may have to separate fronds to get a good coating.''","Handling carefully, lower into fryer using a fryer basket.","Fry about a minute and a half.","Remove basket from fryer, turn onions over, and return to fryer.","Fry until golden, about another minute and a half.","Drain on towel.","Serve hot."] cookbook:onion_blooms recipeNotes "* Good with Creamy Chili Sauce, put a small cup in the center of the onion, where you took out the center. " cookbook:onion_blooms recipeYield 2 blooms cookbook:onion_blooms totalTime "½ hour" cookbook:onion_blooms type cookbook:recipes cookbook:onion_blooms url https://en.wikibooks.org/wiki/Cookbook:Onion_blooms cookbook:onion_blooms url https://en.wikibooks.org/wiki/Cookbook:Onion_Blooms cookbook:onion_chutney label "onion chutney" cookbook:onion_chutney name "Onion Chutney" cookbook:onion_chutney recipeCategory category:chutney_recipes cookbook:onion_chutney recipeCategory category:coconut_recipes cookbook:onion_chutney recipeCategory category:indian_recipes cookbook:onion_chutney recipeCategory category:onion_recipes cookbook:onion_chutney recipeCategory category:vegan_recipes cookbook:onion_chutney recipeCuisine cookbook:cuisine_of_india cookbook:onion_chutney recipeCuisine cookbook:vegan_cuisine cookbook:onion_chutney recipeFoodstuff cookbook:chickpea cookbook:onion_chutney recipeFoodstuff cookbook:chiles cookbook:onion_chutney recipeFoodstuff cookbook:coconut cookbook:onion_chutney recipeFoodstuff cookbook:oil_and_fat cookbook:onion_chutney recipeFoodstuff cookbook:onion cookbook:onion_chutney recipeFoodstuff cookbook:salt cookbook:onion_chutney recipeFoodstuff cookbook:tamarind cookbook:onion_chutney recipeIngredient "Channa dhal - 2 TBS" cookbook:onion_chutney recipeIngredient "Coconut - three one inch square pieces" cookbook:onion_chutney recipeIngredient "dried red chili pepper - 4 to 6" cookbook:onion_chutney recipeIngredient "Oil - 2 Tsp" cookbook:onion_chutney recipeIngredient "Onions (red onions preferred) - 2 medium sized, coarsely chopped" cookbook:onion_chutney recipeIngredient "Salt - to taste" cookbook:onion_chutney recipeIngredient "Tamarind - 1 Tsp" cookbook:onion_chutney recipeInstructions ["In a shallow pan, heat the oil. Add the chana dal, stir till the dal is roasted.","Add the onions, stir fry them till they become transparent and the edges turn golden brown. Turn off the heat and let them cool for a few minutes.","When cooled, blend together the onions, coconut, chillies, tamarind, salt till it makes a smooth paste. Add a few teaspoons of water if necessary."] cookbook:onion_chutney type cookbook:recipes cookbook:onion_chutney url https://en.wikibooks.org/wiki/Cookbook:Onion_Chutney cookbook:onion_dip label "onion dip" cookbook:onion_dip name "Onion Dip" cookbook:onion_dip recipeCategory category:dip_recipes cookbook:onion_dip recipeCategory category:onion_recipes cookbook:onion_dip recipeCategory category:pan_fried_recipes cookbook:onion_dip recipeCategory category:recipes_with_metric_units cookbook:onion_dip recipeCategory category:sour_cream_recipes cookbook:onion_dip recipeFoodstuff cookbook:bouillon_cube cookbook:onion_dip recipeFoodstuff cookbook:onion cookbook:onion_dip recipeFoodstuff cookbook:pepper cookbook:onion_dip recipeFoodstuff cookbook:salt cookbook:onion_dip recipeFoodstuff cookbook:sour_cream cookbook:onion_dip recipeFoodstuff cookbook:vegetable_oil cookbook:onion_dip recipeIngredient "1 cup sour cream" cookbook:onion_dip recipeIngredient "1 Instant vegetable bouillon cube (enough to make 1 cup of bouillon)" cookbook:onion_dip recipeIngredient "1 tablespoon vegetable oil" cookbook:onion_dip recipeIngredient "&frac12; medium onion (white or yellow), minced" cookbook:onion_dip recipeIngredient "&frac12; teaspoon onion powder" cookbook:onion_dip recipeIngredient "&frac14; cup water" cookbook:onion_dip recipeIngredient "salt and pepper to taste" cookbook:onion_dip type cookbook:recipes cookbook:onion_dip url https://en.wikibooks.org/wiki/Cookbook:Onion_Dip cookbook:onion label "dried minced onion" cookbook:onion label "fried onion" cookbook:onion label "green onions/spring onion" cookbook:onion label "large onions" cookbook:onion label "'''onion'''" cookbook:onion label "onion" cookbook:onion label "onion cubes" cookbook:onion label "onion powder" cookbook:onion label "onions" cookbook:onion label "oso sweet onions" cookbook:onion label "red" cookbook:onion label "red onion" cookbook:onion label "red onions" cookbook:onion label "small onion" cookbook:onion label "small onions" cookbook:onion label "spanish onion" cookbook:onion label "sweet onion" cookbook:onion label "white onion" cookbook:onion label "white onions" cookbook:onion label "yellow onion" cookbook:onion label "yellow onions" cookbook:onion name "Onion" cookbook:onion name "Onions" cookbook:onion name "Red onion" cookbook:onion_powder label "onion powder" cookbook:onion_powder name "Onion powder" cookbook:onion_powder name "Onion Powder" cookbook:onion_powder type cookbook:ingredients cookbook:onion_powder url https://en.wikibooks.org/wiki/Cookbook:Onion_powder cookbook:onion_powder url https://en.wikibooks.org/wiki/Cookbook:Onion_Powder cookbook:onion recipeCategory category:featured_ingredient_candidate cookbook:onion_rings label "onion rings" cookbook:onion_rings name "Onion Rings" cookbook:onion_rings recipeCategory category:appetizer_recipes cookbook:onion_rings recipeCategory category:deep_fried_recipes cookbook:onion_rings recipeCategory category:onion_recipes cookbook:onion_rings recipeCategory category:recipes_with_images cookbook:onion_rings recipeCookingTechnique cookbook:deep_fat_frying cookbook:onion_rings recipeEquipment cookbook:loaf_pan cookbook:onion_rings recipeFoodstuff cookbook:egg cookbook:onion_rings recipeFoodstuff cookbook:milk cookbook:onion_rings recipeFoodstuff cookbook:onion cookbook:onion_rings recipeFoodstuff cookbook:parsley cookbook:onion_rings recipeFoodstuff cookbook:salt cookbook:onion_rings recipeIngredient "1 cup milk" cookbook:onion_rings recipeIngredient "2 cups powdered pancake mix" cookbook:onion_rings recipeIngredient "3 eggs, beaten" cookbook:onion_rings recipeIngredient "5 medium white onions, sliced" cookbook:onion_rings recipeIngredient "parsley sprigs, for garnish" cookbook:onion_rings recipeIngredient "salt, to taste" cookbook:onion_rings recipeInstructions ["Separate the sliced onions into rings.","Combine milk, eggs and salt to taste in mixing bowl.","Soak onion rings in mixture 30 minutes.","Place pancake mix in shallow bowl.","Remove onion rings from milk mixture then dip in pancake mix.","Deep-fry rings in 375\u00b0F (190\u00b0C) oil until golden brown.","Drain fried onion rings on paper towels.","To create an onion loaf, continue with the following steps:","Pack fried onion rings loosely, without pressing, into 8" X 4" loaf pan.","Bake in a 400\u00b0F (200\u00b0C) oven for 10-15 minutes.","Turn onto serving plate and garnish with parsley."] cookbook:onion_rings type cookbook:recipes cookbook:onion_rings url https://en.wikibooks.org/wiki/Cookbook:Onion_Rings cookbook:onion_soup label "french onion soup" cookbook:onion_soup label "onion soup" cookbook:onion_soup name "Onion Soup" cookbook:onion_soup recipeCategory category:beef_recipes cookbook:onion_soup recipeCategory category:easy_recipes cookbook:onion_soup recipeCategory category:french_recipes cookbook:onion_soup recipeCategory category:onion_recipes cookbook:onion_soup recipeCategory category:recipes_with_images cookbook:onion_soup recipeCategory category:soup_recipes cookbook:onion_soup recipeCategory category:vegetarian_recipes cookbook:onion_soup recipeCookingTechnique cookbook:deglazing cookbook:onion_soup recipeCuisine cookbook:cuisine_of_france cookbook:onion_soup recipeFoodstuff cookbook:bouquet_garni cookbook:onion_soup recipeFoodstuff cookbook:butter cookbook:onion_soup recipeFoodstuff cookbook:flour cookbook:onion_soup recipeFoodstuff cookbook:herbes_de_provence cookbook:onion_soup recipeFoodstuff cookbook:nutmeg cookbook:onion_soup recipeFoodstuff cookbook:onion cookbook:onion_soup recipeFoodstuff cookbook:pepper cookbook:onion_soup recipeFoodstuff cookbook:salt cookbook:onion_soup recipeFoodstuff cookbook:stock cookbook:onion_soup recipeIngredient "1.5 liters (roughly 5 and ¼ cups) of beef stock. (Chicken or vegetable stock is an acceptable alternative. You can use plain water, but it is less tasty.)" cookbook:onion_soup recipeIngredient "1 bouquet garni (fresh bay, thyme, and Herbes de Provence, tied in a bundle or in a temporary sack made of cheesecloth.)" cookbook:onion_soup recipeIngredient "1 cup of grated Gruyére cheese" cookbook:onion_soup recipeIngredient "1 tbsp of flour" cookbook:onion_soup recipeIngredient "3 rounded cups of chopped onion" cookbook:onion_soup recipeIngredient "3 tbsp of red port wine (or 3/4 cup of dry white wine or beer, as noted in the variations.)" cookbook:onion_soup recipeIngredient "A knob of butter, a little less than 2 tbsp" cookbook:onion_soup recipeIngredient "A slice of stale french bread, per person. (Or fresh bread, toasted beforehand.)" cookbook:onion_soup recipeIngredient "Nutmeg" cookbook:onion_soup recipeIngredient "Salt and pepper" cookbook:onion_soup recipeInstructions ["Melt the butter in a large saucepan. Stir in the onions, and let the onions blonde on moderate heat. (Which is to say, let them cook until they are light gold and transparent, but do not let them over-caramelize and become dark.)","Add the flour to the onions. Stir gently for 3 to 4 minutes. The flour will seem to have disappeared, but has been absorbed into the butter. This will give the soup its characteristic slight thickness. Scrape up any of the dark brown butter and flour mixture that has stuck to the bottom of the saucepan; it is called fond will add flavour to the soup.","Pour \u2154 of the beef broth over the onions and mix well. Add the bouquet garni. Bring to a boil, stirring regularly.","Season with salt and pepper and a little nutmeg, to taste. Add the rest of the broth, and let the soup simmer gently for 10 to 15 minutes.","If your bread is fresh, then toast it now, on low heat.","Remove the soup from the heat, and remove the bouquet garni. Add three tablespoons of port and stir well. ('''do not''' add port if you added white wine or beer in step 2.)","Divide the soup into 6 oven-safe ceramic or glass bowls. Press a slice of bread into the top of each bowl of soup. Generously sprinkle grated Gruy\u00e9re cheese on top. Broil on low for 10 minutes, or until the cheese is ''au gratin''.","Serve piping hot.","During step 2, after the flour has had time to mix in butter, you can further brown the mixture in \u00be cup of white wine or beer, before adding the broth. (If you do this, skip adding the port in step 5.)","In Auvergne, this dish was traditionally eaten by shepherds and drovers. Living nomadically, moving with the herds as they went, it was important for them to keep ingredients that would travel well: onions, lard, and fresh cheese made on the spot from the milk of the cows or ewes. If you would like to make a more traditional recipe, you can replace the butter with lard, and replace the Gruy\u00e9re with Saint-Nectaire or Tomme cheese. As Auvergne is not wine country, you can replace the wine with a fruit brandy, like plum or pear, for a truly exceptional result."] cookbook:onion_soup type cookbook:recipes cookbook:onion_soup url https://en.wikibooks.org/wiki/Cookbook:Onion_Soup cookbook:onion type cookbook:featured_ingredient_candidate cookbook:onion type cookbook:ingredients cookbook:onion type cookbook:vegetable cookbook:onion url https://en.wikibooks.org/wiki/Cookbook:Onion cookbook:onion url https://en.wikibooks.org/wiki/Cookbook:Onions cookbook:onion url https://en.wikibooks.org/wiki/Cookbook:Red_onion cookbook:ontario type cookbook:cuisines cookbook:opencola_(drink) name "OpenCola (drink)" cookbook:opencola_(drink) url https://en.wikibooks.org/wiki/Cookbook:OpenCola_(drink) cookbook:opencola label "opencola" cookbook:opencola name "OpenCola" cookbook:opencola recipeCategory category:carbonated_beverage_recipes cookbook:opencola recipeCategory category:recipes_with_metric_units cookbook:opencola type cookbook:recipes cookbook:opencola url https://en.wikibooks.org/wiki/Cookbook:OpenCola cookbook:opor_ayam label "opor ayam" cookbook:orange_blossom_water label "orange blossom water" cookbook:orange_bread difficulty 4 cookbook:orange_bread label "orange bread" cookbook:orange_bread name "Orange Bread" cookbook:orange_bread recipeCategory category:baking_recipes cookbook:orange_bread recipeCategory category:bread_recipes cookbook:orange_bread recipeCategory category:christmas_recipes cookbook:orange_bread recipeCategory category:dessert_recipes cookbook:orange_bread recipeCategory category:difficult_recipes cookbook:orange_bread recipeCategory category:family_heritage_recipes cookbook:orange_bread recipeCategory category:recipes_with_metric_units cookbook:orange_bread recipeCookingTechnique cookbook:baking cookbook:orange_bread recipeCookingTechnique cookbook:boiling cookbook:orange_bread recipeFoodstuff cookbook:baking_powder cookbook:orange_bread recipeFoodstuff cookbook:butter cookbook:orange_bread recipeFoodstuff cookbook:egg cookbook:orange_bread recipeFoodstuff cookbook:flour cookbook:orange_bread recipeFoodstuff cookbook:margarine cookbook:orange_bread recipeFoodstuff cookbook:milk cookbook:orange_bread recipeFoodstuff cookbook:salt cookbook:orange_bread recipeFoodstuff cookbook:white_sugar cookbook:orange_bread recipeIngredient "½ cup white sugar" cookbook:orange_bread recipeIngredient "½ tsp salt" cookbook:orange_bread recipeIngredient "1¼ cups milk" cookbook:orange_bread recipeIngredient "1 beaten egg" cookbook:orange_bread recipeIngredient "1 cup grated orange peel" cookbook:orange_bread recipeIngredient "1 cup white sugar" cookbook:orange_bread recipeIngredient "2½ cups white all-purpose flour" cookbook:orange_bread recipeIngredient "3½ tsp baking powder" cookbook:orange_bread recipeIngredient "3 Tablespoons melted butter or margarine" cookbook:orange_bread recipeInstructions ["Cover grated orange peel with water and boil 5 minutes.","Drain and rinse, discarding water.","Barely cover with cold water, about \u00bc cup.","Add \u00bd cup sugar and cook until peel is tender and water is cooked away; cool.","Preheat the oven to 350\u00b0F (~175\u00b0C).","Mix thoroughly all items under List 2.","Add cooled peel to this mixture and","Pour into greased and floured 9 x 5 x 3 inch (23 x 13 x 8 cm) pan.","Bake 55-65 minutes or until a toothpick comes out dry when inserted in the loaf."] cookbook:orange_bread recipeNotes "*Good warm and plain, or toasted and buttered. " cookbook:orange_bread recipeYield varies cookbook:orange_bread totalTime "3 hours" cookbook:orange_bread type cookbook:recipes cookbook:orange_bread url https://en.wikibooks.org/wiki/Cookbook:Orange_Bread cookbook:orange_brulée difficulty 3 cookbook:orange_brulée name "Orange Brulée" cookbook:orange_brulée recipeCategory category:american_recipes cookbook:orange_brulée recipeCategory category:broiled_recipes cookbook:orange_brulée recipeCategory category:cinnamon_recipes cookbook:orange_brulée recipeCategory category:dessert_recipes cookbook:orange_brulée recipeCategory category:gluten-free_recipes cookbook:orange_brulée recipeCategory category:medium_difficulty_recipes cookbook:orange_brulée recipeCategory category:orange_recipes cookbook:orange_brulée recipeCategory category:vegetarian_recipes cookbook:orange_brulée recipeCookingTechnique cookbook:broiling cookbook:orange_brulée recipeCuisine cookbook:cuisine_of_the_united_states cookbook:orange_brulée recipeCuisine cookbook:louisiana_creole_cuisine cookbook:orange_brulée recipeCuisine cookbook:new_england_cuisine cookbook:orange_brulée recipeEquipment cookbook:oven cookbook:orange_brulée recipeFoodstuff cookbook:butter cookbook:orange_brulée recipeFoodstuff cookbook:cinnamon cookbook:orange_brulée recipeFoodstuff cookbook:mint cookbook:orange_brulée recipeFoodstuff cookbook:orange cookbook:orange_brulée recipeFoodstuff cookbook:sugar cookbook:orange_brulée recipeFoodstuff cookbook:vanilla cookbook:orange_brulée recipeFoodstuff cookbook:yogurt cookbook:orange_brulée recipeIngredient "1 large Cara Cara orange" cookbook:orange_brulée recipeIngredient "1 large navel orange" cookbook:orange_brulée recipeIngredient "1 tablespoon unsalted butter, melted" cookbook:orange_brulée recipeIngredient "2 Tablespoons brown sugar" cookbook:orange_brulée recipeIngredient "Mint sprigs, for optional garnish" cookbook:orange_brulée recipeIngredient "Pinch cinnamon" cookbook:orange_brulée recipeIngredient "Vanilla yogurt" cookbook:orange_brulée recipeInstructions ["Preheat oven to broil and position rack on the second from top position.","Cut off ends of each orange, then cut off the rind using a paring knife, making certain that no bitter white pith remains.","Cut each orange crosswise into thirds and place in an oven proof baking dish.","Combine melted butter with brown sugar, then spread over orange rounds.","Sprinkle with cinnamon.","Place oranges in the oven and broil several minutes until the oranges are hot and begin to form brown spots on the tops."] cookbook:orange_brulée recipeNotes "* The deep ruby color of the Cara Cara orange contrasts beautifully with the navel orange, but you can use two navel oranges if you prefer. * To serve, arrange oranges in pretty stemmed glassware and drizzle with any cooking juices. Top with a dollop of yogurt and a mint sprig. " cookbook:orange_brulée recipeYield 2 cookbook:orange_brulée totalTime "1 hour" cookbook:orange_brulée type cookbook:recipes cookbook:orange_brulée url https://en.wikibooks.org/wiki/Cookbook:Orange_Brulée cookbook:orange_cardamom_pancakes difficulty 2 cookbook:orange_cardamom_pancakes label "orange cardamom pancakes" cookbook:orange_cardamom_pancakes name "Orange Cardamom Pancakes" cookbook:orange_cardamom_pancakes recipeCategory category:american_recipes cookbook:orange_cardamom_pancakes recipeCategory category:breakfast_recipes cookbook:orange_cardamom_pancakes recipeCategory category:easy_recipes cookbook:orange_cardamom_pancakes recipeCategory category:inexpensive_recipes cookbook:orange_cardamom_pancakes recipeCategory category:orange_recipes cookbook:orange_cardamom_pancakes recipeCategory category:pancake_recipes cookbook:orange_cardamom_pancakes recipeCategory category:pan_fried_recipes cookbook:orange_cardamom_pancakes recipeCategory category:vegetarian_recipes cookbook:orange_cardamom_pancakes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:orange_cardamom_pancakes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:orange_cardamom_pancakes recipeCuisine cookbook:new_england_cuisine cookbook:orange_cardamom_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:orange_cardamom_pancakes recipeEquipment cookbook:frying_pan cookbook:orange_cardamom_pancakes recipeEquipment cookbook:griddle cookbook:orange_cardamom_pancakes recipeEquipment cookbook:microwave_oven cookbook:orange_cardamom_pancakes recipeEquipment cookbook:whisk cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:baking_powder cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:baking_soda cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:butter cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:buttermilk cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:cardamom cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:egg cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:flour cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:milk cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:orange cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:salt cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:sugar cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:vanilla cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:water cookbook:orange_cardamom_pancakes recipeFoodstuff cookbook:zest cookbook:orange_cardamom_pancakes recipeIngredient "¾ cup buttermilk" cookbook:orange_cardamom_pancakes recipeIngredient "¼ cup milk" cookbook:orange_cardamom_pancakes recipeIngredient "½ teaspoon baking powder" cookbook:orange_cardamom_pancakes recipeIngredient "¼ teaspoon baking soda" cookbook:orange_cardamom_pancakes recipeIngredient "¼ teaspoon ground cardamom" cookbook:orange_cardamom_pancakes recipeIngredient "½ teaspoon salt" cookbook:orange_cardamom_pancakes recipeIngredient "1 cup all-purpose bleached flour" cookbook:orange_cardamom_pancakes recipeIngredient "1 large egg" cookbook:orange_cardamom_pancakes recipeIngredient "1 teaspoon finely grated orange zest" cookbook:orange_cardamom_pancakes recipeIngredient "1 teaspoon vanilla extract" cookbook:orange_cardamom_pancakes recipeIngredient "2 tablespoons unsalted butter, melted" cookbook:orange_cardamom_pancakes recipeIngredient "2 teaspoons sugar" cookbook:orange_cardamom_pancakes recipeIngredient "Vegetable oil for brushing griddle" cookbook:orange_cardamom_pancakes recipeInstructions ["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk orange zest and ground cardamom into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about \u00bc cup at a time.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."] cookbook:orange_cardamom_pancakes recipeNotes "* Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake. * If using salted butter, reduce salt to \u00bc teaspoon. * I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk. * Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time. * The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble an octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit. * This recipe easily doubles for a crowd. " cookbook:orange_cardamom_pancakes recipeYield 8 4-inch pancakes cookbook:orange_cardamom_pancakes totalTime "prep 10 minutes, 5 minutes per skillet of pancakes" cookbook:orange_cardamom_pancakes type cookbook:recipes cookbook:orange_cardamom_pancakes url https://en.wikibooks.org/wiki/Cookbook:Orange_Cardamom_Pancakes cookbook:orange_carrot_juice label "orange carrot juice" cookbook:orange_chicken label "orange chicken" cookbook:orange_chocolate_chip_muffins difficulty 2 cookbook:orange_chocolate_chip_muffins label "orange chocolate chip muffins" cookbook:orange_chocolate_chip_muffins name "Orange Chocolate Chip Muffins" cookbook:orange_chocolate_chip_muffins recipeCategory category:baking_recipes cookbook:orange_chocolate_chip_muffins recipeCategory category:chocolate_recipes cookbook:orange_chocolate_chip_muffins recipeCategory category:easy_recipes cookbook:orange_chocolate_chip_muffins recipeCategory category:muffin_recipes cookbook:orange_chocolate_chip_muffins recipeCategory category:orange_recipes cookbook:orange_chocolate_chip_muffins recipeCategory category:recipes_with_metric_units cookbook:orange_chocolate_chip_muffins recipeFoodstuff cookbook:butter cookbook:orange_chocolate_chip_muffins recipeFoodstuff cookbook:chocolate cookbook:orange_chocolate_chip_muffins recipeFoodstuff cookbook:egg cookbook:orange_chocolate_chip_muffins recipeFoodstuff cookbook:flour cookbook:orange_chocolate_chip_muffins recipeFoodstuff cookbook:milk cookbook:orange_chocolate_chip_muffins recipeFoodstuff cookbook:orange cookbook:orange_chocolate_chip_muffins recipeFoodstuff cookbook:sugar cookbook:orange_chocolate_chip_muffins recipeIngredient "120g (1/2 cup) sugar" cookbook:orange_chocolate_chip_muffins recipeIngredient "120 mL (1/2 cup) milk" cookbook:orange_chocolate_chip_muffins recipeIngredient "120 mL (1/2 cup) milk chocolate chips" cookbook:orange_chocolate_chip_muffins recipeIngredient "120 mL (1/2 cup) orange juice" cookbook:orange_chocolate_chip_muffins recipeIngredient "120 mL (1/2 cup) white chocolate chips" cookbook:orange_chocolate_chip_muffins recipeIngredient "15 mL (1 T) orange rind" cookbook:orange_chocolate_chip_muffins recipeIngredient "2 eggs, beaten lightly" cookbook:orange_chocolate_chip_muffins recipeIngredient "400g (2 cups) self-raising flour" cookbook:orange_chocolate_chip_muffins recipeIngredient "60g butter" cookbook:orange_chocolate_chip_muffins recipeInstructions ["Preheat oven to 220\u00b0C (350\u00b0F).","Sift flour into bowl, rub in butter.","Add sugar, chocolate bits, eggs, milk, orange juice, and orange rind.","Mix well.","Spoon heaped tablespoons of mixture into greased muffin pans.","Bake for 15&ndash;20 minutes until cooked when tasted."] cookbook:orange_chocolate_chip_muffins recipeYield 12 muffins cookbook:orange_chocolate_chip_muffins totalTime "prep: 15 minutes, baking: 15&ndash;20 minutes" cookbook:orange_chocolate_chip_muffins type cookbook:recipes cookbook:orange_chocolate_chip_muffins url https://en.wikibooks.org/wiki/Cookbook:Orange_Chocolate_Chip_Muffins cookbook:orange_flower_water label "orange flower water" cookbook:orange_flower_water name "Orange Flower Water" cookbook:orange_flower_water type cookbook:ingredients cookbook:orange_flower_water url https://en.wikibooks.org/wiki/Cookbook:Orange_Flower_Water cookbook:orange_french_toast label "orange french toast" cookbook:orange_french_toast name "Orange French Toast" cookbook:orange_french_toast recipeCategory category:baked_recipes cookbook:orange_french_toast recipeCategory category:bread_recipes cookbook:orange_french_toast recipeCategory category:egg_recipes cookbook:orange_french_toast recipeCategory category:orange_recipes cookbook:orange_french_toast recipeIngredient "1/2 cup half-and-half- cream" cookbook:orange_french_toast recipeIngredient "1/2 teaspoon grated orange peel" cookbook:orange_french_toast recipeIngredient "1/4 cup butter, melted" cookbook:orange_french_toast recipeIngredient "1 teaspoon vanilla extract" cookbook:orange_french_toast recipeIngredient "2 tablespoons sugar" cookbook:orange_french_toast recipeIngredient "3/4 cup orange juice" cookbook:orange_french_toast recipeIngredient "6 eggs, lightly beaten" cookbook:orange_french_toast recipeIngredient "8 thick slices cinnamon bread" cookbook:orange_french_toast recipeInstructions ["In a shallow bowl, combine the first six ingredients.","Dip both sides of bread into egg mixture; let soak for 5 minutes.","Place in a greased 15in x 10in x 1in baking pan.","Cover and refrigerate overnight.","Uncover, drizzle with butter.","Bake at 325 degrees for 35- 40 minutes or until browned."] cookbook:orange_french_toast type cookbook:recipes cookbook:orange_french_toast url https://en.wikibooks.org/wiki/Cookbook:Orange_French_Toast cookbook:orange-glazed_sweet_potatoes difficulty 2 cookbook:orange-glazed_sweet_potatoes label "orange-glazed sweet potatoes" cookbook:orange-glazed_sweet_potatoes name "Orange-Glazed Sweet Potatoes" cookbook:orange-glazed_sweet_potatoes recipeCategory category:baking_recipes cookbook:orange-glazed_sweet_potatoes recipeCategory category:cinnamon_recipes cookbook:orange-glazed_sweet_potatoes recipeCategory category:dessert_recipes cookbook:orange-glazed_sweet_potatoes recipeCategory category:easy_recipes cookbook:orange-glazed_sweet_potatoes recipeCategory category:nutmeg_recipes cookbook:orange-glazed_sweet_potatoes recipeCategory category:orange_recipes cookbook:orange-glazed_sweet_potatoes recipeCategory category:southern_u.s._recipes cookbook:orange-glazed_sweet_potatoes recipeCategory category:sweet_potato_recipes cookbook:orange-glazed_sweet_potatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:orange-glazed_sweet_potatoes recipeCuisine cookbook:southern_cuisine cookbook:orange-glazed_sweet_potatoes recipeFoodstuff cookbook:brown_sugar cookbook:orange-glazed_sweet_potatoes recipeFoodstuff cookbook:cinnamon cookbook:orange-glazed_sweet_potatoes recipeFoodstuff cookbook:margarine cookbook:orange-glazed_sweet_potatoes recipeFoodstuff cookbook:nutmeg cookbook:orange-glazed_sweet_potatoes recipeFoodstuff cookbook:orange cookbook:orange-glazed_sweet_potatoes recipeFoodstuff cookbook:sweet_potato cookbook:orange-glazed_sweet_potatoes recipeIngredient "1/2 cup firmly packed brown sugar" cookbook:orange-glazed_sweet_potatoes recipeIngredient "1/4-tablespoon wheat germ" cookbook:orange-glazed_sweet_potatoes recipeIngredient "1/4 teaspoon fresh grated nutmeg" cookbook:orange-glazed_sweet_potatoes recipeIngredient "1-pound sweet potatoes" cookbook:orange-glazed_sweet_potatoes recipeIngredient "1-tablespoon margarine" cookbook:orange-glazed_sweet_potatoes recipeIngredient "1 teaspoon cinnamon" cookbook:orange-glazed_sweet_potatoes recipeIngredient "2 tablespoons grated orange peel" cookbook:orange-glazed_sweet_potatoes recipeIngredient "3/4 cup orange juice" cookbook:orange-glazed_sweet_potatoes recipeInstructions ["Slice sweet potatoes about 1\/8 inch thick and spread evenly in an 8-inch square dish.","Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg in bowl.","Pour liquid mixture over the sweet potatoes.","Cover dish with foil or lid. Bake 1 hour, until potatoes are tender."] cookbook:orange-glazed_sweet_potatoes recipeNotes "* This did not come with a heat at which to bake, however, based on other candied sweet potato recipes; 350\u00b0F should likely prove the right temperature for the job. " cookbook:orange-glazed_sweet_potatoes recipeYield 4 cookbook:orange-glazed_sweet_potatoes totalTime "60 minutes" cookbook:orange-glazed_sweet_potatoes type cookbook:recipes cookbook:orange-glazed_sweet_potatoes url https://en.wikibooks.org/wiki/Cookbook:Orange-Glazed_Sweet_Potatoes cookbook:orange_hot_chocolate label "orange hot chocolate" cookbook:orange_hot_chocolate name "Orange Hot Chocolate" cookbook:orange_hot_chocolate recipeCategory category:beverage_recipes cookbook:orange_hot_chocolate recipeCategory category:chocolate_recipes cookbook:orange_hot_chocolate recipeCategory category:dairy_recipes cookbook:orange_hot_chocolate recipeCategory category:easy_recipes cookbook:orange_hot_chocolate recipeCategory category:orange_recipes cookbook:orange_hot_chocolate recipeCategory category:recipes_without_cooking_time cookbook:orange_hot_chocolate recipeEquipment cookbook:saucepan cookbook:orange_hot_chocolate recipeEquipment cookbook:whisk cookbook:orange_hot_chocolate recipeFoodstuff cookbook:cinnamon cookbook:orange_hot_chocolate recipeFoodstuff cookbook:milk cookbook:orange_hot_chocolate recipeFoodstuff cookbook:orange cookbook:orange_hot_chocolate recipeFoodstuff cookbook:vanilla cookbook:orange_hot_chocolate recipeIngredient "1 stick cinnamon" cookbook:orange_hot_chocolate recipeIngredient "4 cups milk" cookbook:orange_hot_chocolate recipeIngredient "4 oz. bittersweet chocolate, chopped (can substitute semisweet)" cookbook:orange_hot_chocolate recipeIngredient "&frac12; tsp. orange extract" cookbook:orange_hot_chocolate recipeIngredient "&frac14; tsp. vanilla extract" cookbook:orange_hot_chocolate recipeInstructions ["Place the milk and cinnamon in a saucepan, and gently heat to just below a simmer, about 180 \u00b0F.","Add the chocolate, and stir while allowing to melt. Do not allow to come to a boil.","When the chocolate has melted, strain the chocolate milk into another container, add the extracts, and whisk or blend until frothy. Transfer to mugs or heatproof glasses and serve.","Atrus123 Hot Mega-Chocolate Extravaganza","Hot Chocolate","Hot Cocoa"] cookbook:orange_hot_chocolate type cookbook:recipes cookbook:orange_hot_chocolate url https://en.wikibooks.org/wiki/Cookbook:Orange_Hot_Chocolate cookbook:orange_julius label "orange julius" cookbook:orange_julius name "Orange Julius" cookbook:orange_julius recipeCategory category:beverage_recipes cookbook:orange_julius recipeCategory category:dessert_recipes cookbook:orange_julius recipeCategory category:orange_recipes cookbook:orange_julius recipeCategory category:recipes_with_metric_units cookbook:orange_julius recipeEquipment cookbook:blender cookbook:orange_julius recipeFoodstuff cookbook:milk cookbook:orange_julius recipeFoodstuff cookbook:orange cookbook:orange_julius recipeFoodstuff cookbook:sugar cookbook:orange_julius recipeFoodstuff cookbook:vanilla cookbook:orange_julius recipeFoodstuff cookbook:water cookbook:orange_julius recipeIngredient "12 ice cubes" cookbook:orange_julius recipeIngredient "1/4 cup (60g) sugar (or less, to taste)" cookbook:orange_julius recipeIngredient "1 6-ounce (180ml) can of concentrated orange juice" cookbook:orange_julius recipeIngredient "1 cup (240ml) milk" cookbook:orange_julius recipeIngredient "1 cup (240ml) water" cookbook:orange_julius recipeIngredient "1 teaspoon vanilla extract" cookbook:orange_julius recipeInstructions ["Place all ingredients in a blender","Blend thoroughly and serve immediately"] cookbook:orange_julius type cookbook:recipes cookbook:orange_julius url https://en.wikibooks.org/wiki/Cookbook:Orange_Julius cookbook:orange label "navel orange" cookbook:orange label "'''orange'''" cookbook:orange label "orange" cookbook:orange label "orange juice" cookbook:orange label "orange, juiced" cookbook:orange label "oranges" cookbook:orange_lemon-lime_soda_float label "orange lemon-lime soda float" cookbook:orange_lemon-lime_soda_float name "Orange Lemon-Lime Soda Float" cookbook:orange_lemon-lime_soda_float recipeCategory category:beverage_recipes cookbook:orange_lemon-lime_soda_float recipeCategory category:carbonated_beverage_recipes cookbook:orange_lemon-lime_soda_float recipeCategory category:ice_cream_recipes cookbook:orange_lemon-lime_soda_float recipeEquipment cookbook:blender cookbook:orange_lemon-lime_soda_float recipeFoodstuff cookbook:orange cookbook:orange_lemon-lime_soda_float recipeIngredient "130 g vanilla ice cream" cookbook:orange_lemon-lime_soda_float recipeIngredient "235 ml lemon-lime soda" cookbook:orange_lemon-lime_soda_float recipeIngredient "235 ml orange juice" cookbook:orange_lemon-lime_soda_float recipeInstructions ["Place orange juice and ice cream in a blender.","Cover and process until smooth.","Stir in soda.","Pour into glasses."] cookbook:orange_lemon-lime_soda_float type cookbook:recipes cookbook:orange_lemon-lime_soda_float url https://en.wikibooks.org/wiki/Cookbook:Orange_Lemon-Lime_Soda_Float cookbook:orange name "Orange" cookbook:orange name "Oranges" cookbook:orange#oranges_in_cooking label "orange flower water" cookbook:orange_pie label "orange pie" cookbook:orange recipeCategory category:featured_ingredients cookbook:orange_sherbet_smoothie label "orange sherbet smoothie" cookbook:orange_sherbet_smoothie name "Orange Sherbet Smoothie" cookbook:orange_sherbet_smoothie recipeCategory category:beverage_recipes cookbook:orange_sherbet_smoothie recipeCategory category:carbonated_beverage_recipes cookbook:orange_sherbet_smoothie recipeCategory category:chocolate_recipes cookbook:orange_sherbet_smoothie recipeCategory category:dessert_recipes cookbook:orange_sherbet_smoothie recipeCategory category:ice_cream_recipes cookbook:orange_sherbet_smoothie recipeCategory category:orange_recipes cookbook:orange_sherbet_smoothie recipeCategory category:recipes_with_metric_units cookbook:orange_sherbet_smoothie recipeFoodstuff cookbook:chocolate cookbook:orange_sherbet_smoothie recipeFoodstuff cookbook:lime cookbook:orange_sherbet_smoothie recipeIngredient "1 large scoop of vanilla ice cream" cookbook:orange_sherbet_smoothie recipeIngredient "1 large squeeze of chocolate syrup" cookbook:orange_sherbet_smoothie recipeIngredient "2 large scoops of orange sherbet" cookbook:orange_sherbet_smoothie recipeIngredient "6 ounces (170g) of Dr. Pepper (Dr. Skipper, etc.) soda" cookbook:orange_sherbet_smoothie recipeIngredient "Dash of lime juice" cookbook:orange_sherbet_smoothie recipeInstructions ["Combine all the ingredients in a blender.","Blend until mixture is thin enough to roll out of blender into a glass.","Enjoy with a spoon and\/or soda straw."] cookbook:orange_sherbet_smoothie type cookbook:recipes cookbook:orange_sherbet_smoothie url https://en.wikibooks.org/wiki/Cookbook:Orange_Sherbet_Smoothie cookbook:orange_sherbet_smothie recipeCategory category:dessert_recipes cookbook:orange_sherbet_smothie type cookbook:recipes cookbook:orange_soda label "orange soda" cookbook:orange_soda name "Orange Soda" cookbook:orange_soda recipeCategory category:carbonated_beverage_recipes cookbook:orange_soda recipeFoodstuff cookbook:sugar cookbook:orange_soda recipeFoodstuff cookbook:water cookbook:orange_soda recipeIngredient "19 ounces water, warm or room temperature" cookbook:orange_soda recipeIngredient "1 ounce orange syrup concentrate" cookbook:orange_soda recipeIngredient "2¾ cups sugar" cookbook:orange_soda recipeIngredient "cold seltzer water, filled to half of whatever size glass you're using" cookbook:orange_soda recipeInstructions ["Pour the water into a two quart or larger pan.","Add the sugar to the water. Stir until the sugar dissolves.","Add the concentrate to the sugar water. Stir until mixed.","Using a funnel, add the syrup to an empty plastic bottle (make sure to close it with its cap when done). Refrigerate until cold.","Fill any glass halfway with seltzer water. From the bottle, add the syrup to the glass. Stir until mixed (optional).","Soda Pop"] cookbook:orange_soda type cookbook:recipes cookbook:orange_soda url https://en.wikibooks.org/wiki/Cookbook:Orange_Soda cookbook:orange type cookbook:featured_ingredients cookbook:orange type cookbook:fruits cookbook:orange type cookbook:ingredients cookbook:orange url https://en.wikibooks.org/wiki/Cookbook:Orange cookbook:orange url https://en.wikibooks.org/wiki/Cookbook:Oranges cookbook:o recipeCategory category:salad_dressing_recipes cookbook:oregano label "dried oregano" cookbook:oregano label "ground oregano" cookbook:oregano label "oregano" cookbook:oregano label "oregano leaves" cookbook:oregano label "oregano powder" cookbook:oregano label "wild oregano" cookbook:oregano name "Oregano" cookbook:oregano type cookbook:ingredients cookbook:oregano type cookbook:spices_and_herbs cookbook:oregano url https://en.wikibooks.org/wiki/Cookbook:Oregano cookbook:oreo_pie name "Oreo pie" cookbook:oreo_pie name "Oreo Pie" cookbook:oreo_pie recipeCategory category:cookie_recipes cookbook:oreo_pie recipeCategory category:frozen_recipes cookbook:oreo_pie recipeCategory category:ice_cream_recipes cookbook:oreo_pie recipeCategory category:pie_recipes cookbook:oreo_pie recipeCategory category:recipes_with_metric_units cookbook:oreo_pie recipeIngredient "1/2 gallon (1.9 litres) ice cream, usually vanilla" cookbook:oreo_pie recipeIngredient "12 ounce (340g) package Cool Whip" cookbook:oreo_pie recipeIngredient "1 package Oreos" cookbook:oreo_pie recipeIngredient "3 pie crusts, preferably Graham cracker or chocolate." cookbook:oreo_pie recipeInstructions ["Begin by softening the ice cream.","Mix the softened ice cream in Cool Whip.","Crumble the Oreos. This can be done by putting the Oreos into a plastic bag and punching the bag.","Mix the Oreos in.","Place the mixture into the pie crust.","Freeze for at least two hours."] cookbook:oreo_pie type cookbook:recipes cookbook:oreo_pie url https://en.wikibooks.org/wiki/Cookbook:Oreo_pie cookbook:oreo_pie url https://en.wikibooks.org/wiki/Cookbook:Oreo_Pie cookbook:organic label "organic" cookbook:organic name "Organic" cookbook:organic url https://en.wikibooks.org/wiki/Cookbook:Organic cookbook:organ_meat label "and so on" cookbook:organ_meat label "offal" cookbook:organ_meat label "organ meat" cookbook:organ_meat label "organ meats" cookbook:organ_meat label "organs" cookbook:organ_meat name "Offal" cookbook:organ_meat name "Organ Meat" cookbook:organ_meat recipeCategory category:meat_and_poultry cookbook:organ_meat type cookbook:ingredients cookbook:organ_meat type cookbook:meat_and_poultry cookbook:organ_meat url https://en.wikibooks.org/wiki/Cookbook:Offal cookbook:organ_meat url https://en.wikibooks.org/wiki/Cookbook:Organ_Meat cookbook:original_pineapple_upside-down_cake label "original pineapple upside-down cake" cookbook:original_pineapple_upside-down_cake name "Original Pineapple Upside-Down Cake" cookbook:original_pineapple_upside-down_cake recipeCategory category:baking_recipes cookbook:original_pineapple_upside-down_cake recipeCategory category:cake_recipes cookbook:original_pineapple_upside-down_cake recipeCategory category:dessert_recipes cookbook:original_pineapple_upside-down_cake recipeCategory category:pineapple_recipes cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:baking_powder cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:brown_sugar cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:butter cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:cherry cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:egg cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:flour cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:milk cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:pineapple cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:salt cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:sugar cookbook:original_pineapple_upside-down_cake recipeFoodstuff cookbook:vanilla cookbook:original_pineapple_upside-down_cake recipeIngredient "1 cup brown sugar" cookbook:original_pineapple_upside-down_cake recipeIngredient "1 cup sugar" cookbook:original_pineapple_upside-down_cake recipeIngredient "1 large can pineapple, crushed or sliced" cookbook:original_pineapple_upside-down_cake recipeIngredient "1 teaspoon vanilla extract" cookbook:original_pineapple_upside-down_cake recipeIngredient "2 cups flour, sifted" cookbook:original_pineapple_upside-down_cake recipeIngredient "2 eggs, separated" cookbook:original_pineapple_upside-down_cake recipeIngredient "2 teaspoons baking powder" cookbook:original_pineapple_upside-down_cake recipeIngredient "&frac12; cup and 2 tablespoons butter" cookbook:original_pineapple_upside-down_cake recipeIngredient "&frac12; cup milk" cookbook:original_pineapple_upside-down_cake recipeIngredient "&frac12; teaspoon salt" cookbook:original_pineapple_upside-down_cake recipeIngredient "Maraschino cherries, to garnish" cookbook:original_pineapple_upside-down_cake recipeInstructions ["Drain the juice from 1 large can of either Crushed or Sliced Pineapple.","Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1\/2 teaspoon salt.","Cream 1\/2 cup butter or substitute, gradually add 1 cup sugar; cream well.","Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1\/2 cup milk alternately, mixing well.","Fold the 2 beaten egg whites and 1 teaspoon vanilla.","Melt 2 tablespoons butter in large frying pan.","Spread 1 cup of brown sugar over pan.","Add pineapple (if sliced is used, place slices closely together on the sugar; if Crushed, simply pour in the well-drained fruit).","Pour cake batter over fruit.","Bake 45 minutes (at 350 degrees).","Turn upside-down on serving dish and garnish with maraschino cherries."] cookbook:original_pineapple_upside-down_cake recipeNotes "*The Cookbook has other pineapple upside-down cake recipes. " cookbook:original_pineapple_upside-down_cake type cookbook:recipes cookbook:original_pineapple_upside-down_cake url https://en.wikibooks.org/wiki/Cookbook:Original_Pineapple_Upside-Down_Cake cookbook:original_texas-style_chili label "chili" cookbook:original_texas-style_chili label "original texas-style chili" cookbook:original_texas-style_chili name "Original Texas-Style Chili" cookbook:original_texas-style_chili recipeCategory category:beef_recipes cookbook:original_texas-style_chili recipeCategory category:chili_recipes cookbook:original_texas-style_chili recipeCategory category:recipes_with_metric_units cookbook:original_texas-style_chili recipeCategory category:southwestern_recipes cookbook:original_texas-style_chili recipeCategory category:texas_recipes cookbook:original_texas-style_chili recipeCookingTechnique cookbook:simmering cookbook:original_texas-style_chili recipeCuisine cookbook:southwestern_cuisine cookbook:original_texas-style_chili recipeEquipment cookbook:frying_pan cookbook:original_texas-style_chili recipeFoodstuff cookbook:beef cookbook:original_texas-style_chili recipeFoodstuff cookbook:cayenne_pepper cookbook:original_texas-style_chili recipeFoodstuff cookbook:chiles cookbook:original_texas-style_chili recipeFoodstuff cookbook:chili_powder cookbook:original_texas-style_chili recipeFoodstuff cookbook:corn_masa cookbook:original_texas-style_chili recipeFoodstuff cookbook:cumin cookbook:original_texas-style_chili recipeFoodstuff cookbook:garlic cookbook:original_texas-style_chili recipeFoodstuff cookbook:lard cookbook:original_texas-style_chili recipeFoodstuff cookbook:oil_and_fat cookbook:original_texas-style_chili recipeFoodstuff cookbook:oregano cookbook:original_texas-style_chili recipeFoodstuff cookbook:pecan cookbook:original_texas-style_chili recipeFoodstuff cookbook:salt cookbook:original_texas-style_chili recipeFoodstuff cookbook:suet cookbook:original_texas-style_chili recipeFoodstuff cookbook:tabasco_sauce cookbook:original_texas-style_chili recipeFoodstuff cookbook:veal cookbook:original_texas-style_chili recipeFoodstuff cookbook:venison cookbook:original_texas-style_chili recipeIngredient "1 tablespoon crushed cumin seeds" cookbook:original_texas-style_chili recipeIngredient "1 tablespoon dried oregano" cookbook:original_texas-style_chili recipeIngredient "1 tablespoon salt" cookbook:original_texas-style_chili recipeIngredient "1 tablespoon Tabasco sauce (optional but frequently included)" cookbook:original_texas-style_chili recipeIngredient "1 teaspoon cayenne pepper" cookbook:original_texas-style_chili recipeIngredient "2 garlic cloves, chopped (or more, to taste)" cookbook:original_texas-style_chili recipeIngredient "2 heaping tablespoons ''masa harina''" cookbook:original_texas-style_chili recipeIngredient "2 oz. (55 {{g}}) beef kidney suet" cookbook:original_texas-style_chili recipeIngredient "3 lbs. (1.3 {{kg}}) beef or other meat" cookbook:original_texas-style_chili recipeIngredient "4 chili pods (previously skinned and blistered, or else buy sun-dried chili peppers)" cookbook:original_texas-style_chili recipeInstructions ["Sear beef in a little cooking oil (not lard) until lightly browned. Drop the seared beef, suet, and chile pods in a large iron skillet or pot (at least four quarts), and enough water (the reserved "pepper water" if you prepared the pods yourself) to keep the meat from burning. Bring to a boil, then lower heat, cover, and simmer about 30 minutes.","Take pot off the stove and add spices and garlic. Put back on the stove, bring to a boil again, lower heat, and simmer another hour, keeping the lid on as much as possible. Stir when necessary, but remember that too much stirring will tear the meat. Add a little more water if anything seems seriously in danger of burning (but as little water as possible).","Take pot off the stove and skim off all or most of the grease. (The old-timers left it all.) Mix in ''masa harina'', which "tightens" or thickens the chili con carne and adds a subtle tamale-like flavor. Simmer about 30 minutes more, until meat is done. Do a lot of tasting during this time, (1) to adjust the seasoning, and (2) just because a chili cook should do a lot of tasting. Serves 6-8."] cookbook:original_texas-style_chili recipeNotes "*The meat is simply bite-size - traditionally, it was the size of a pecan nut - or coarsely ground, with 1\/2-inch plate holes in a meat grinder as standard. It must always be beef, venison, or other mature meats. Stewing meat also works well. Prime beef or veal, on the other hand, are not suitable for chili con carne, as they tend not to remain solid. *Many cooks omit the suet as being much too greasy, although it does add flavor. *Ancho or Anaheim peppers are recommended. For an "elevated" flavor, use four pepper pods per pound of meat; for a milder "beginners" version, use only 2-3 pods. *Chili powder is a barely adequate substitute in the original recipe, but lacks the subtle sting of the pods. A heaping teaspoon of chili powder is the approximate equivalent of one average-size chili pod. *Crushed tortilla chips can be substituted for masa harina (this is what Alton Brown did on the Food Network show Good Eats) " cookbook:original_texas-style_chili type cookbook:recipes cookbook:original_texas-style_chili url https://en.wikibooks.org/wiki/Cookbook:Original_Texas-Style_Chili cookbook:Öröm label "Öröm" cookbook:orzo label "''orzo''" cookbook:orzo label "orzo" cookbook:orzo name "Orzo" cookbook:orzo type cookbook:ingredients cookbook:orzo url https://en.wikibooks.org/wiki/Cookbook:Orzo cookbook:ossobuco_alla_milanese difficulty 3 cookbook:ossobuco_alla_milanese label "osso buco" cookbook:ossobuco_alla_milanese label "ossobuco" cookbook:ossobuco_alla_milanese label "''ossobuco alla milanese''" cookbook:ossobuco_alla_milanese label "ossobuco alla milanese" cookbook:ossobuco_alla_milanese name "Ossobuco alla Milanese" cookbook:ossobuco_alla_milanese name "Ossobuco Alla Milanese" cookbook:ossobuco_alla_milanese recipeCategory category:featured_recipes cookbook:ossobuco_alla_milanese recipeCategory category:italian_recipes cookbook:ossobuco_alla_milanese recipeCategory category:medium_difficulty_recipes cookbook:ossobuco_alla_milanese recipeCategory category:recipes_with_images cookbook:ossobuco_alla_milanese recipeCategory category:recipes_with_metric_units cookbook:ossobuco_alla_milanese recipeCategory category:veal_recipes cookbook:ossobuco_alla_milanese recipeCookingTechnique cookbook:mincing cookbook:ossobuco_alla_milanese recipeCookingTechnique cookbook:sweat cookbook:ossobuco_alla_milanese recipeCuisine cookbook:cuisine_of_italy cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:anchovy cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:bay_leaf cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:butter cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:carrot cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:celery cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:flour cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:garlic cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:lemon cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:onion cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:parmesan_cheese cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:pepper cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:salt cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:stock cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:thyme cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:veal cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:vegetable_oil cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:venison cookbook:ossobuco_alla_milanese recipeFoodstuff cookbook:wine cookbook:ossobuco_alla_milanese recipeIngredient "½ teaspoon dried thyme" cookbook:ossobuco_alla_milanese recipeIngredient "1 medium carrot, chopped fine" cookbook:ossobuco_alla_milanese recipeIngredient "1 medium onion, chopped fine" cookbook:ossobuco_alla_milanese recipeIngredient "240 millilitres (1 cup) dry white wine or white vermouth" cookbook:ossobuco_alla_milanese recipeIngredient "2 cloves garlic, minced" cookbook:ossobuco_alla_milanese recipeIngredient "2 strips lemon peel" cookbook:ossobuco_alla_milanese recipeIngredient "2 to 3 bay leaves" cookbook:ossobuco_alla_milanese recipeIngredient "3 ribs celery with leaves, chopped fine" cookbook:ossobuco_alla_milanese recipeIngredient "3 tablespoons butter" cookbook:ossobuco_alla_milanese recipeIngredient "3 tablespoons tomato paste" cookbook:ossobuco_alla_milanese recipeIngredient "4 slices veal hind shank, about 2.5 to 4 centimeters (1 to 1½ inches) thick" cookbook:ossobuco_alla_milanese recipeIngredient "4 tablespoons vegetable oil" cookbook:ossobuco_alla_milanese recipeIngredient "6 anchovy fillets, mashed" cookbook:ossobuco_alla_milanese recipeIngredient "about 480 millilitres (2 cups) meat broth" cookbook:ossobuco_alla_milanese recipeIngredient "flour" cookbook:ossobuco_alla_milanese recipeIngredient "fresh ground pepper" cookbook:ossobuco_alla_milanese recipeIngredient "salt" cookbook:ossobuco_alla_milanese recipeInstructions ["Preheat oven to {{#invoke:Temperature|f|350}}.","If the butcher has not done so, tie the shanks around the middle with kitchen twine; this will keep them from falling apart during cooking.","Choose a heavy, covered roasting pan or Dutch oven which will just accommodate the veal shanks in one layer. Put the butter, two tablespoons of the oil, the onions, celery and carrots in the pan and sweat over medium heat until the vegetables have wilted--about eight minutes. Add the garlic and lemon peel and sweat until they're fragrant, about two minutes more. Remove from the heat.","Meanwhile, heat the remaining oil in a skillet until it is near the smoking point. Lightly flour the veal shanks and slip them into the oil. Richly brown the shanks on both of the cut sides, then place them in the roasting pan on top of the vegetables.","Place the wine in the skillet and boil until reduced by one-half, deglazing the bottom of the pan. Pour this over the veal shanks.","Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt. The liquid should cover three quarters of the shanks. If not, add extra water.","Bring the pot to a simmer, cover, and place in the oven. Cook for approximately two hours, turning and basting the shanks every half hour. If you notice that the cooking liquids have nearly evaporated, add hot water, about one half cup at a time. The veal is done when it is fork tender and falling from the bone.","Transfer the shanks to a platter, remove the strings, and cover to keep warm. If the sauce seems watery, as is probable, place the pan on the stove top over high heat and reduce the cooking liquid until the sauce has a thick, creamy consistency. Pour the sauce over the shanks and serve."] cookbook:ossobuco_alla_milanese recipeNotes "* There are variations to this dish which use other animal shanks, including turkey and venison shanks. * The recipe calls for anchovies, which enrich the finished sauce without adding a fishy flavor. Don't omit them, even if you don't like anchovies. * Traditionally, the cooking sauce is finished with a mixture of garlic, lemon zest and parsley called ''gremolata.'' It adds a burst of freshness to the finished dish. ''Gremolata'' consists of the grated zest of one lemon, one finely minced clove of garlic, and one tablespoon of finely chopped parsley. Add this mixture to the sauce at the end of the cooking, as it's being reduced. * ''Ossobuco'' is almost always served with ''risotto''. It's one of the few examples of Italian cooking where a starch is served with the main course. One may, for a change, substitute ''orzo'' or ''ancini de pepe'' cooked in meat broth and finished with butter and parmesan cheese. " cookbook:ossobuco_alla_milanese recipeYield 4 cookbook:ossobuco_alla_milanese totalTime "2 hours, 45 minutes" cookbook:ossobuco_alla_milanese type cookbook:recipes cookbook:ossobuco_alla_milanese url https://en.wikibooks.org/wiki/Cookbook:Ossobuco_alla_Milanese cookbook:ossobuco_alla_milanese url https://en.wikibooks.org/wiki/Cookbook:Ossobuco_Alla_Milanese cookbook:ostrich label "ostrich" cookbook:ostrich name "Ostrich" cookbook:ostrich recipeCategory category:esoteric_meat_and_poultry cookbook:ostrich type cookbook:ingredients cookbook:ostrich type cookbook:meat_and_poultry cookbook:ostrich url https://en.wikibooks.org/wiki/Cookbook:Ostrich cookbook:ottu_tal-gunglien label "ottu tal-gunglien" cookbook:o type cookbook:recipes cookbook:ounce label "ounce" cookbook:ounce label "ounces" cookbook:ounce label "oz." cookbook:ounce label "oz" cookbook:ounce name "Ounce" cookbook:ounce type cookbook:cookbook/units_of_measurement cookbook:ounce url https://en.wikibooks.org/wiki/Cookbook:Ounce cookbook:outdoor_cooking label "outdoor" cookbook:outdoor_cooking label "outdoor cooking" cookbook:outdoor_cooking_-_misc label "outdoor cooking - misc" cookbook:outdoor_cooking name "Outdoor cooking" cookbook:outdoor_cooking name "Outdoor Cooking" cookbook:outdoor_cooking type cookbook:cooking_techniques cookbook:outdoor_cooking url https://en.wikibooks.org/wiki/Cookbook:Outdoor_cooking cookbook:outdoor_cooking url https://en.wikibooks.org/wiki/Cookbook:Outdoor_Cooking cookbook:'out_of_salad_dressing'_salad_dressing label "'out of salad dressing' salad dressing" cookbook:'out_of_salad_dressing'_salad_dressing name "'Out of Salad Dressing' Salad Dressing" cookbook:'out_of_salad_dressing'_salad_dressing recipeCategory category:salad_dressing_recipes cookbook:'out_of_salad_dressing'_salad_dressing recipeFoodstuff cookbook:garlic cookbook:'out_of_salad_dressing'_salad_dressing recipeFoodstuff cookbook:garlic_salt cookbook:'out_of_salad_dressing'_salad_dressing recipeFoodstuff cookbook:lemon cookbook:'out_of_salad_dressing'_salad_dressing recipeFoodstuff cookbook:milk cookbook:'out_of_salad_dressing'_salad_dressing recipeFoodstuff cookbook:parmesan_cheese cookbook:'out_of_salad_dressing'_salad_dressing recipeFoodstuff cookbook:salt cookbook:'out_of_salad_dressing'_salad_dressing recipeIngredient "1 1/2 lemons, juiced" cookbook:'out_of_salad_dressing'_salad_dressing recipeIngredient "1 cup freshly grated Parmesan cheese" cookbook:'out_of_salad_dressing'_salad_dressing recipeIngredient "1 cup milk" cookbook:'out_of_salad_dressing'_salad_dressing recipeIngredient "2 teaspoons garlic salt" cookbook:'out_of_salad_dressing'_salad_dressing recipeIngredient "3/4 cup mayonnaise" cookbook:'out_of_salad_dressing'_salad_dressing recipeInstructions ["Mix together lemon juice, Parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight."] cookbook:'out_of_salad_dressing'_salad_dressing recipeNotes "* Instead of garlic salt, crush a clove of garlic and mix into the dressing with a little salt (to taste). " cookbook:'out_of_salad_dressing'_salad_dressing type cookbook:recipes cookbook:'out_of_salad_dressing'_salad_dressing url https://en.wikibooks.org/wiki/Cookbook:'Out_of_Salad_Dressing'_Salad_Dressing cookbook:ouwewijvenkoek label "ouwewijvenkoek" cookbook:oven-fried_chicken_breasts name "Oven-Fried Chicken Breasts" cookbook:oven-fried_chicken_breasts recipeCategory category:baked_recipes cookbook:oven-fried_chicken_breasts recipeCategory category:chicken_recipes cookbook:oven-fried_chicken_breasts recipeCategory category:main_course_recipes cookbook:oven-fried_chicken_breasts recipeIngredient "1/2 cup garlic-flavored croûtons, coarsely chopped" cookbook:oven-fried_chicken_breasts recipeIngredient "1/4 cup crushed cornflakes" cookbook:oven-fried_chicken_breasts recipeIngredient "1/4 cup freshly squeezed lemon juice (yes, that's got to be freshly squeezed!)" cookbook:oven-fried_chicken_breasts recipeIngredient "1/4 cup light honey" cookbook:oven-fried_chicken_breasts recipeIngredient "1 Tbs cayenne pepper" cookbook:oven-fried_chicken_breasts recipeIngredient "1 Tbs salt" cookbook:oven-fried_chicken_breasts recipeIngredient "1 tbs Worcestershire sauce" cookbook:oven-fried_chicken_breasts recipeIngredient "1 tsp garlic powder" cookbook:oven-fried_chicken_breasts recipeIngredient "2 eggs, beaten" cookbook:oven-fried_chicken_breasts recipeIngredient "2 Tbs smoked paprika" cookbook:oven-fried_chicken_breasts recipeIngredient "4 boneless skinless chicken breasts" cookbook:oven-fried_chicken_breasts recipeIngredient "Olive oil" cookbook:oven-fried_chicken_breasts recipeInstructions ["Combine eggs, sauce, juice, and honey in a large dish. Dip each piece of chicken into mixture. Set aside.","Combine salt, paprika, garlic powder, and cayenne pepper. Season chicken liberally with this mixture.","Combine cro\u00fbtons and cornflakes. Coat both sides of each piece of chicken with mixture.","Coat each chicken piece with olive oil if you so desire. Insert a probe thermometer into one of the pieces and place in a parchment-lined baking pan (you can skip the parchment lining if you prefer).","Bake at 400 degrees F until internal temperature reaches 165 degrees F.","Remove to a plate and let rest, covered, 5 minutes. Serve warm."] cookbook:oven-fried_chicken_breasts type cookbook:recipes cookbook:oven-fried_chicken_breasts url https://en.wikibooks.org/wiki/Cookbook:Oven-Fried_Chicken_Breasts cookbook:oven label "oven" cookbook:oven label "toaster oven" cookbook:oven name "Oven" cookbook:oven_pancakes name "Oven Pancakes" cookbook:oven_pancakes recipeCategory category:breakfast_recipes cookbook:oven_pancakes recipeCategory category:pancake_recipes cookbook:oven_pancakes recipeCategory category:recipes_with_metric_units cookbook:oven_pancakes recipeCategory category:vegan_recipes cookbook:oven_pancakes recipeCategory category:vegetarian_recipes cookbook:oven_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:oven_pancakes recipeIngredient "1/2 teaspoon baking soda" cookbook:oven_pancakes recipeIngredient "1/2 teaspoon salt" cookbook:oven_pancakes recipeIngredient "1 cup (150g)flour" cookbook:oven_pancakes recipeIngredient "1 cup (250ml) milk" cookbook:oven_pancakes recipeIngredient "1 tablespoon apple cider vinegar" cookbook:oven_pancakes recipeIngredient "2 tablespoons oil" cookbook:oven_pancakes recipeIngredient "2 tablespoons sugar" cookbook:oven_pancakes recipeIngredient "2 teaspoons baking powder" cookbook:oven_pancakes recipeIngredient "2 teaspoons vanilla" cookbook:oven_pancakes recipeInstructions ["Preheat oven to 232\u00b0 Celsius (450\u00b0 Fahrenheit) and oil an eight-inch oven-safe skillet.","Combine dry ingredients: flour, baking powder, baking soda, salt, and sugar.","Add the milk, oil, and vanilla; stir well.","Stir in the apple cider vinegar, mix well, and pour immediately into the skillet.","Bake at 232\u00b0 Celsius (450\u00b0 Fahrenheit) for 18 to 20 minutes, and serve."] cookbook:oven_pancakes type cookbook:recipes cookbook:oven_pancakes url https://en.wikibooks.org/wiki/Cookbook:Oven_Pancakes cookbook:oven_pancakes_(vegan) label "oven pancakes" cookbook:oven_pancakes_(vegan) name "Oven pancakes (vegan)" cookbook:oven_pancakes_(vegan) name "Oven Pancakes (Vegan)" cookbook:oven_pancakes_(vegan) recipeCategory category:breakfast_recipes cookbook:oven_pancakes_(vegan) recipeCategory category:pancake_recipes cookbook:oven_pancakes_(vegan) recipeCategory category:recipes_with_metric_units cookbook:oven_pancakes_(vegan) recipeCategory category:vegan_recipes cookbook:oven_pancakes_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:oven_pancakes_(vegan) recipeIngredient "1/2 teaspoon baking soda" cookbook:oven_pancakes_(vegan) recipeIngredient "1/2 teaspoon salt" cookbook:oven_pancakes_(vegan) recipeIngredient "1 cup (240g) flour" cookbook:oven_pancakes_(vegan) recipeIngredient "1 cup (240ml) soy milk" cookbook:oven_pancakes_(vegan) recipeIngredient "1 tablespoon apple cider vinegar" cookbook:oven_pancakes_(vegan) recipeIngredient "2 tablespoons sugar" cookbook:oven_pancakes_(vegan) recipeIngredient "2 tablespoons vegetable oil" cookbook:oven_pancakes_(vegan) recipeIngredient "2 teaspoons baking powder" cookbook:oven_pancakes_(vegan) recipeIngredient "2 teaspoons vanilla" cookbook:oven_pancakes_(vegan) recipeInstructions ["Preheat oven to 230\u00b0 Celsius (450\u00b0 Fahrenheit) and oil an eight-inch oven-safe skillet.","Combine dry ingredients: flour, baking powder, baking soda, salt, and sugar.","Add the soy milk, vegetable oil, and vanilla; stir well.","Stir in the apple cider vinegar, mix well, and pour immediately into the skillet.","Bake at 230\u00b0 Celsius (450\u00b0 Fahrenheit) for 18 to 20 minutes, and serve."] cookbook:oven_pancakes_(vegan) type cookbook:recipes cookbook:oven_pancakes_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Oven_pancakes_(vegan) cookbook:oven_pancakes_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Oven_Pancakes_(Vegan) cookbook:oven_ribs name "Oven Ribs" cookbook:oven_ribs recipeCategory category:pork_recipes cookbook:oven_ribs recipeIngredient "1 slab of either baby back ribs, or St. Louis cut pork ribs" cookbook:oven_ribs recipeIngredient "Rib Rub" cookbook:oven_ribs recipeIngredient "Untreated hickory wood chips" cookbook:oven_ribs recipeIngredient "Your favorite barbecue sauce" cookbook:oven_ribs recipeInstructions ["Season ribs liberally with Rub. Refrigerate overnight.","The next day, place a good amount of hickory chips in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.","Cover with aluminum foil and place in the middle of a 200 degree F oven. Cook 6 hours for baby back ribs, and 8 hours for St. Louis cut ribs, changing chips as needed.","Brush side facing you liberally with sauce. Remove foil and place under a preheated broiler until well browned. Serve warm."] cookbook:oven_ribs type cookbook:recipes cookbook:oven_ribs url https://en.wikibooks.org/wiki/Cookbook:Oven_Ribs cookbook:oven-roasted_potatoes difficulty 1 cookbook:oven-roasted_potatoes name "Oven-Roasted Potatoes" cookbook:oven-roasted_potatoes recipeCategory category:american_recipes cookbook:oven-roasted_potatoes recipeCategory category:gluten-free_recipes cookbook:oven-roasted_potatoes recipeCategory category:inexpensive_recipes cookbook:oven-roasted_potatoes recipeCategory category:potato_recipes cookbook:oven-roasted_potatoes recipeCategory category:roasted_recipes cookbook:oven-roasted_potatoes recipeCategory category:side_dish_recipes cookbook:oven-roasted_potatoes recipeCategory category:thyme_recipes cookbook:oven-roasted_potatoes recipeCategory category:vegan_recipes cookbook:oven-roasted_potatoes recipeCategory category:vegetarian_recipes cookbook:oven-roasted_potatoes recipeCategory category:very_easy_recipes cookbook:oven-roasted_potatoes recipeCookingTechnique cookbook:baking cookbook:oven-roasted_potatoes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:oven-roasted_potatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:oven-roasted_potatoes recipeCuisine cookbook:new_england_cuisine cookbook:oven-roasted_potatoes recipeCuisine cookbook:vegan_cuisine cookbook:oven-roasted_potatoes recipeEquipment cookbook:oven cookbook:oven-roasted_potatoes recipeEquipment cookbook:pots_and_pans cookbook:oven-roasted_potatoes recipeFoodstuff cookbook:olive_oil cookbook:oven-roasted_potatoes recipeFoodstuff cookbook:pepper cookbook:oven-roasted_potatoes recipeFoodstuff cookbook:potato cookbook:oven-roasted_potatoes recipeFoodstuff cookbook:salt cookbook:oven-roasted_potatoes recipeFoodstuff cookbook:thyme cookbook:oven-roasted_potatoes recipeIngredient "½ teaspoon thyme" cookbook:oven-roasted_potatoes recipeIngredient "2 large potatoes" cookbook:oven-roasted_potatoes recipeIngredient "2 Tablespoons olive oil" cookbook:oven-roasted_potatoes recipeIngredient "Salt and pepper to taste" cookbook:oven-roasted_potatoes recipeInstructions ["Preheat oven to 450\u00b0F.","Wash, peel if you like, and cut potatoes into wedges longways.","Toss in large bowl with olive oil.","Sprinkle with thyme.","Place potatoes in baking pan in one layer.","Bake 15 minutes, turn, bake another 15 minutes."] cookbook:oven-roasted_potatoes recipeYield 2 cookbook:oven-roasted_potatoes totalTime "preparation 10 minutes<br>bake 30minutes" cookbook:oven-roasted_potatoes type cookbook:recipes cookbook:oven-roasted_potatoes url https://en.wikibooks.org/wiki/Cookbook:Oven-Roasted_Potatoes cookbook:oven_temperatures label "100ºf / 40ºc" cookbook:oven_temperatures label "140ºc (275ºf or gas mark 1)" cookbook:oven_temperatures label "150°c (300°f or gas mark 2)" cookbook:oven_temperatures label "160°c (325°f or gas mark 3)" cookbook:oven_temperatures label "165°c (325°f or gas mark 3)" cookbook:oven_temperatures label "170°c (325°f)" cookbook:oven_temperatures label "175°c (350°f or gas mark 4)" cookbook:oven_temperatures label "180°c (350°f)" cookbook:oven_temperatures label "180°c (350°f or gas mark 4)" cookbook:oven_temperatures label "200°c (400°f or gas mark 6)" cookbook:oven_temperatures label "200°f" cookbook:oven_temperatures label "200°f (90ºc)" cookbook:oven_temperatures label "200 °f to 212 °f" cookbook:oven_temperatures label "205°c (400°f or gas mark 6)" cookbook:oven_temperatures label "212°f" cookbook:oven_temperatures label "220°c/425°f" cookbook:oven_temperatures label "220°f (105°c)" cookbook:oven_temperatures label "225°f" cookbook:oven_temperatures label "230°c (450°f or gas mark 8)" cookbook:oven_temperatures label "250c" cookbook:oven_temperatures label "250°f" cookbook:oven_temperatures label "275-350°f" cookbook:oven_temperatures label "275°f (140°c or gas mark)" cookbook:oven_temperatures label "300°f" cookbook:oven_temperatures label "300 °f" cookbook:oven_temperatures label "320°f (160°c)" cookbook:oven_temperatures label "325-350°f" cookbook:oven_temperatures label "325°f" cookbook:oven_temperatures label "325 °f" cookbook:oven_temperatures label "325 f" cookbook:oven_temperatures label "325°f (160°c)" cookbook:oven_temperatures label "325°f (163°c or gas mark 3)" cookbook:oven_temperatures label "325f / 170c / gas mark 3" cookbook:oven_temperatures label "340ºf" cookbook:oven_temperatures label "350&nbsp;°f" cookbook:oven_temperatures label "350 degree f oven" cookbook:oven_temperatures label "350 degrees f" cookbook:oven_temperatures label "350°f" cookbook:oven_temperatures label "350°f (175°c)" cookbook:oven_temperatures label "350°f (200°c or gas mark 4)" cookbook:oven_temperatures label "356°f / 180°c / gas mark 4" cookbook:oven_temperatures label "370°f" cookbook:oven_temperatures label "375&deg; fahrenheit" cookbook:oven_temperatures label "375°f" cookbook:oven_temperatures label "375 °f" cookbook:oven_temperatures label "375°f (190°c)" cookbook:oven_temperatures label "375°f/190°c" cookbook:oven_temperatures label "375°f (190°c or gas mark 5)" cookbook:oven_temperatures label "375° f/191° c/gas mark 5" cookbook:oven_temperatures label "375º f" cookbook:oven_temperatures label "400°f" cookbook:oven_temperatures label "400 °f" cookbook:oven_temperatures label "400°f 200°c gas mark 6" cookbook:oven_temperatures label "400 °f (205 °c)" cookbook:oven_temperatures label "425°f" cookbook:oven_temperatures label "425 °f (220 °c)" cookbook:oven_temperatures label "440°f" cookbook:oven_temperatures label "450°f" cookbook:oven_temperatures label "450 °f" cookbook:oven_temperatures label "450 f" cookbook:oven_temperatures label "475°f" cookbook:oven_temperatures label "500°f" cookbook:oven_temperatures label "broil" cookbook:oven_temperatures label "°c" cookbook:oven_temperatures label "c" cookbook:oven_temperatures label "°f" cookbook:oven_temperatures label "f" cookbook:oven_temperatures label "fahrenheit" cookbook:oven_temperatures label "gas mark" cookbook:oven_temperatures label "gas mark 4" cookbook:oven_temperatures label "gas mark 5" cookbook:oven_temperatures label "gas mark 7" cookbook:oven_temperatures label "hot oven" cookbook:oven_temperatures label "medium (gas mark 4 180°c/350°f)" cookbook:oven_temperatures label "oven temperature" cookbook:oven_temperatures label "oven temperatures" cookbook:oven_temperatures name "C" cookbook:oven_temperatures name "Celsius" cookbook:oven_temperatures name "F" cookbook:oven_temperatures name "Fahrenheit" cookbook:oven_temperatures name "Oven temperatures" cookbook:oven_temperatures name "Oven Temperatures" cookbook:oven_temperatures recipeCategory category:mexican_recipes cookbook:oven_temperatures recipeCuisine cookbook:cuisine_of_jalisco cookbook:oven_temperatures recipeCuisine cookbook:cuisine_of_mexico cookbook:oven_temperatures recipeCuisine cookbook:cuisine_of_yucatan cookbook:oven_temperatures type cookbook:assemblages cookbook:oven_temperatures type cookbook:cookbook/units_of_measurement cookbook:oven_temperatures type cookbook:high-importance_chess_articles cookbook:oven_temperatures type cookbook:low-importance_chess_articles cookbook:oven_temperatures type cookbook:mid-importance_chess_articles cookbook:oven_temperatures type cookbook:top-importance_chess_articles cookbook:oven_temperatures url https://en.wikibooks.org/wiki/Cookbook:C cookbook:oven_temperatures url https://en.wikibooks.org/wiki/Cookbook:Celsius cookbook:oven_temperatures url https://en.wikibooks.org/wiki/Cookbook:F cookbook:oven_temperatures url https://en.wikibooks.org/wiki/Cookbook:Fahrenheit cookbook:oven_temperatures url https://en.wikibooks.org/wiki/Cookbook:Oven_temperatures cookbook:oven_temperatures url https://en.wikibooks.org/wiki/Cookbook:Oven_Temperatures cookbook:oven type cookbook:cookbook/equipment cookbook:oven url https://en.wikibooks.org/wiki/Cookbook:Oven cookbook:oven,_vegan recipeCategory category:pancake_recipes cookbook:oven,_vegan recipeCuisine cookbook:vegan_cuisine cookbook:oven,_vegan type cookbook:recipes cookbook:ovos-moles label "ovos-moles" cookbook:ox label "oxtail" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) label "kare-kare" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) name "Kare-Kare" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) name "Oxtail and Vegetables in Peanut Sauce (Kare-Kare)" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeCategory category:beef_recipes cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeCategory category:boiled_recipes cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeCategory category:filipino_recipes cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeCategory category:main_course_recipes cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeCategory category:peanut_recipes cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeCategory category:vegetable_recipes cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeCuisine cookbook:cuisine_of_the_philippines cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1/2 cup annatto seeds for coloring" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1/4 cup cooking oil" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1 banana blossom" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1 cup ground peanuts" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1 cup toasted ground rice" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1 head garlic, chopped" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1 lb string beans" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1 onion sliced" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "1 pack (1.5 - 2 lbs.) ox tail" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "3 pcs eggplants" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeIngredient "6 cups water" cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) recipeInstructions ["Boil the ox tail in water until tender.","Soak annatto seeds in 1\/2 cup water, set aside. Rub the seeds if necessary to bring out color.","Cut string beans in 3-in lengths.","Cut eggplants diagonally, .5-in thick.","Cut banana blossoms diagonally, .5-in. thick.","Parboil string beans, eggplants and banana blossoms, set aside.","Saute garlic and onions in cooking oil.","Take out the annatto seeds and pour the water and boil for 5 mins.","Blend in ground peanuts and ground rice.","Bring to a boil then put in the ox tail.","Add the vegetables.","Add more water if needed to have enough sauce; sauce should be thick and not watery.","Add fish sauce to taste.","Serve with steamed rice and shrimp paste (bagoong) on the side."] cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) type cookbook:recipes cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) url https://en.wikibooks.org/wiki/Cookbook:Kare-Kare cookbook:oxtail_and_vegetables_in_peanut_sauce_(kare-kare) url https://en.wikibooks.org/wiki/Cookbook:Oxtail_and_Vegetables_in_Peanut_Sauce_(Kare-Kare) cookbook:oyster label "oyster" cookbook:oyster label "oysters" cookbook:oyster name "Oyster" cookbook:oyster_omelette label "oyster omelette" cookbook:oyster recipeCategory category:featured_ingredients cookbook:oyster recipeCategory category:recipe cookbook:oyster recipeCategory category:shellfish cookbook:oyster_sauce label "oyster sauce" cookbook:oyster type cookbook:featured_ingredients cookbook:oyster type cookbook:ingredients cookbook:oyster type cookbook:shellfish cookbook:oyster url https://en.wikibooks.org/wiki/Cookbook:Oyster cookbook:ozark_pudding difficulty 2 cookbook:ozark_pudding name "Ozark Pudding" cookbook:ozark_pudding recipeCategory category:american_recipes cookbook:ozark_pudding recipeCategory category:dessert_recipes cookbook:ozark_pudding recipeCategory category:easy_recipes cookbook:ozark_pudding recipeCategory category:egg_recipes cookbook:ozark_pudding recipeCategory category:inexpensive_recipes cookbook:ozark_pudding recipeCategory category:pudding_and_custard_recipes cookbook:ozark_pudding recipeCategory category:southern_u.s._recipes cookbook:ozark_pudding recipeCategory category:vegetarian_recipes cookbook:ozark_pudding recipeCookingTechnique cookbook:baking cookbook:ozark_pudding recipeCookingTechnique cookbook:chopping cookbook:ozark_pudding recipeCuisine cookbook:cuisine_of_the_united_states cookbook:ozark_pudding recipeCuisine cookbook:louisiana_creole_cuisine cookbook:ozark_pudding recipeCuisine cookbook:new_england_cuisine cookbook:ozark_pudding recipeCuisine cookbook:southern_cuisine cookbook:ozark_pudding recipeFoodstuff cookbook:apple cookbook:ozark_pudding recipeFoodstuff cookbook:baking_powder cookbook:ozark_pudding recipeFoodstuff cookbook:brown_sugar cookbook:ozark_pudding recipeFoodstuff cookbook:egg cookbook:ozark_pudding recipeFoodstuff cookbook:flour cookbook:ozark_pudding recipeFoodstuff cookbook:nuts_and_seeds cookbook:ozark_pudding recipeFoodstuff cookbook:salt cookbook:ozark_pudding recipeFoodstuff cookbook:vanilla cookbook:ozark_pudding recipeFoodstuff cookbook:whipped_cream cookbook:ozark_pudding recipeIngredient "½ teaspoon salt" cookbook:ozark_pudding recipeIngredient "1½ cups brown sugar" cookbook:ozark_pudding recipeIngredient "1 cup chopped nuts" cookbook:ozark_pudding recipeIngredient "2 cups chopped apples" cookbook:ozark_pudding recipeIngredient "2 egg, well beaten" cookbook:ozark_pudding recipeIngredient "2 teaspoons vanilla" cookbook:ozark_pudding recipeIngredient "3 teaspoons baking powder" cookbook:ozark_pudding recipeIngredient "4 tablespoons flour" cookbook:ozark_pudding recipeInstructions ["Preheat oven to {{#invoke:temperature|f|350}}.","Blend all ingredients, starting with eggs, ending with nuts.","Grease casserole dish, pour in casserole.","Bake for about 35 minutes.","Top with whipped cream or ice cream."] cookbook:ozark_pudding recipeYield 6 cookbook:ozark_pudding totalTime "1 hour" cookbook:ozark_pudding type cookbook:recipes cookbook:ozark_pudding url https://en.wikibooks.org/wiki/Cookbook:Ozark_Pudding cookbook:pabellón_criollo label "pabellón criollo" cookbook:pabellón_criollo name "Pabellón criollo" cookbook:pabellón_criollo name "Pabellón Criollo" cookbook:pabellón_criollo recipeCategory category:beef_recipes cookbook:pabellón_criollo recipeCategory category:venezuelan_recipes cookbook:pabellón_criollo recipeCuisine cookbook:cuisine_of_venezuela cookbook:pabellón_criollo recipeFoodstuff cookbook:beef cookbook:pabellón_criollo recipeFoodstuff cookbook:cumin cookbook:pabellón_criollo recipeFoodstuff cookbook:garlic cookbook:pabellón_criollo recipeFoodstuff cookbook:olive_oil cookbook:pabellón_criollo recipeFoodstuff cookbook:onion cookbook:pabellón_criollo recipeFoodstuff cookbook:salt cookbook:pabellón_criollo recipeFoodstuff cookbook:tomato cookbook:pabellón_criollo recipeIngredient "½ tsp ground cumin" cookbook:pabellón_criollo recipeIngredient "1 large onion, chopped" cookbook:pabellón_criollo recipeIngredient "1 tsp finely chopped garlic" cookbook:pabellón_criollo recipeIngredient "1 tsp salt" cookbook:pabellón_criollo recipeIngredient "1 x 400g/14oz tin chopped tomatoes" cookbook:pabellón_criollo recipeIngredient "3 Tbsp olive oil" cookbook:pabellón_criollo recipeIngredient "900g/2lb lean steak, (sirloin or rump) about 12mm/½ - inch thick" cookbook:pabellón_criollo recipeInstructions ["Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for about 5 minutes until the onions are soft and transparent.","Add the tomatoes, cumin and salt, mix well, reduce the heat to low and cook uncovered, for about 30 minutes, stirring often, until the tomato juices evaporate and the sauce becomes thick.","15 minutes before the end of the cooking time, preheat the grill to hot, place the steak on the grill pan and cook under the grill for 5 minute on each side.","Remove from the grill and cut into pieces about 12mm\/ \u00bd -inch long and 6mm\/ \u00bc -inch wide then add the strips of beef to the sauce, mixing well."] cookbook:pabellón_criollo type cookbook:recipes cookbook:pabellón_criollo url https://en.wikibooks.org/wiki/Cookbook:Pabellón_criollo cookbook:pabellón_criollo url https://en.wikibooks.org/wiki/Cookbook:Pabellón_Criollo cookbook:pacific_cuisines label "pacific" cookbook:pacific_cuisines label "pacific cuisines" cookbook:pacific_cuisines name "Pacific cuisines" cookbook:pacific_cuisines name "Pacific Cuisines" cookbook:pacific_cuisines type cookbook:cuisines cookbook:pacific_cuisines type cookbook:cuisines_by_region cookbook:pacific_cuisines url https://en.wikibooks.org/wiki/Cookbook:Pacific_cuisines cookbook:pacific_cuisines url https://en.wikibooks.org/wiki/Cookbook:Pacific_Cuisines cookbook:pad_kaprow_kai label "pad kaprow kai" cookbook:pad_kra_pao_gai name "Pad Kra Pao Gai" cookbook:pad_kra_pao_gai recipeCategory category:thai_recipes cookbook:pad_kra_pao_gai recipeCuisine cookbook:cuisine_of_thailand cookbook:pad_kra_pao_gai recipeIngredient "1½ tablespoons cooking oil" cookbook:pad_kra_pao_gai recipeIngredient "125g green beans finely chopped" cookbook:pad_kra_pao_gai recipeIngredient "15-20 Basil leaves" cookbook:pad_kra_pao_gai recipeIngredient "2 tablespoons fish sauce" cookbook:pad_kra_pao_gai recipeIngredient "3 tablespoons oyster sauce" cookbook:pad_kra_pao_gai recipeIngredient "500g lean mince chicken" cookbook:pad_kra_pao_gai recipeIngredient "5-10 Thai chillis" cookbook:pad_kra_pao_gai recipeIngredient "5 cloves garlic finely chopped" cookbook:pad_kra_pao_gai recipeIngredient "A pinch of sugar" cookbook:pad_kra_pao_gai recipeInstructions ["Add the oil to a pan over high heat.","Wait until the oil has heated up.","Add the chillis and garlic to the pan and stir for roughly 10 seconds.","Add the minced chicken with a spatula and add the garlic.","When the chicken is nearly done add the green beans.","Add the fish sauce, oyster sauce & a pinch of sugar.","Stir for 2 minutes.","Turn the heat off, and add Thai or Sweet basil and stir for 5 seconds","Serve with rice with a fried egg on top."] cookbook:pad_kra_pao_gai type cookbook:recipes cookbook:pad_kra_pao_gai url https://en.wikibooks.org/wiki/Cookbook:Pad_Kra_Pao_Gai cookbook:pad_thai difficulty 3 cookbook:pad_thai label "pad thai" cookbook:pad_thai name "Pad Thai" cookbook:pad_thai recipeCategory category:boiled_recipes cookbook:pad_thai recipeCategory category:main_course_recipes cookbook:pad_thai recipeCategory category:medium_difficulty_recipes cookbook:pad_thai recipeCategory category:noodle_recipes cookbook:pad_thai recipeCategory category:recipes_with_images cookbook:pad_thai recipeCategory category:seafood_recipes cookbook:pad_thai recipeCategory category:thai_recipes cookbook:pad_thai recipeCuisine cookbook:cuisine_of_thailand cookbook:pad_thai recipeFoodstuff cookbook:bean_sprout cookbook:pad_thai recipeFoodstuff cookbook:beef cookbook:pad_thai recipeFoodstuff cookbook:bell_pepper cookbook:pad_thai recipeFoodstuff cookbook:carrot cookbook:pad_thai recipeFoodstuff cookbook:chicken cookbook:pad_thai recipeFoodstuff cookbook:chiles cookbook:pad_thai recipeFoodstuff cookbook:egg cookbook:pad_thai recipeFoodstuff cookbook:fish_sauce cookbook:pad_thai recipeFoodstuff cookbook:garlic cookbook:pad_thai recipeFoodstuff cookbook:granulated_sugar cookbook:pad_thai recipeFoodstuff cookbook:green_onion cookbook:pad_thai recipeFoodstuff cookbook:onion cookbook:pad_thai recipeFoodstuff cookbook:pasta cookbook:pad_thai recipeFoodstuff cookbook:peanut cookbook:pad_thai recipeFoodstuff cookbook:rice_vinegar cookbook:pad_thai recipeFoodstuff cookbook:shrimp cookbook:pad_thai recipeFoodstuff cookbook:squid cookbook:pad_thai recipeFoodstuff cookbook:tamarind cookbook:pad_thai recipeFoodstuff cookbook:tofu cookbook:pad_thai recipeFoodstuff cookbook:vegetable_oil cookbook:pad_thai recipeFoodstuff cookbook:vinegar cookbook:pad_thai recipeIngredient "¾ cup (175mL) chopped unroasted peanuts" cookbook:pad_thai recipeIngredient "¼ cup (60mL) fish sauce" cookbook:pad_thai recipeIngredient "¼ cup and 1 Tablespoon (75mL) palm sugar (or granulated sugar)" cookbook:pad_thai recipeIngredient "¼ cup and 1 Tablespoon (75mL) tamarind" cookbook:pad_thai recipeIngredient "¼ cup and 1 Tablespoon (75mL) white vinegar (or rice vinegar)" cookbook:pad_thai recipeIngredient "½ pound (225g) of rice noodles" cookbook:pad_thai recipeIngredient "½ pound (225g) of shrimp, tofu, chicken, squid, or beef (or a combination of the above)" cookbook:pad_thai recipeIngredient "¾ pound (340g) of bean sprouts" cookbook:pad_thai recipeIngredient "2 cloves garlic (chopped)" cookbook:pad_thai recipeIngredient "2 eggs" cookbook:pad_thai recipeIngredient "2 Tablespoons (30mL) dried red chili pepper flakes (or to taste)" cookbook:pad_thai recipeIngredient "4 chopped green onions" cookbook:pad_thai recipeIngredient "4 Tablespoons (60mL) vegetable oil" cookbook:pad_thai recipeIngredient "assorted vegetables (e.g., shredded carrots, white onions, red or green peppers)" cookbook:pad_thai recipeInstructions ["Soak the noodles in warm water for about 20 minutes and strain. (Time saver: pour boiling water over the noodles and let them sit for 7 minutes.)","Mix the fish sauce with the vinegar, sugar and tamarind (optional: lime juice) together in a small bowl.","Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.","Cook the meats\/tofu in oil, until they are browned (6-8 minutes).","Add assorted veggies and cook until tender","Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.","Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.","Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.","Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro or coriander and a wedge of lime.","A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation.","Chop cilantro\/coriander and mix it with the noodles and other ingredients at the last minute. (Take care not to overcook it, or it will become slimy.)"] cookbook:pad_thai recipeYield 2-3 cookbook:pad_thai_sauce name "Pad Thai Sauce" cookbook:pad_thai_sauce recipeCategory category:recipes_with_metric_units cookbook:pad_thai_sauce recipeCategory category:sauce_recipes cookbook:pad_thai_sauce recipeIngredient "1/2 tablespoon cornstarch" cookbook:pad_thai_sauce recipeIngredient "1/4 cup (60ml) sugar" cookbook:pad_thai_sauce recipeIngredient "1/4 cup (60ml) Thai fish sauce" cookbook:pad_thai_sauce recipeIngredient "1 garlic clove" cookbook:pad_thai_sauce recipeIngredient "1 tablespoon ground Thai tea leaves" cookbook:pad_thai_sauce recipeIngredient "1 tablespoon sambal oelek chili paste" cookbook:pad_thai_sauce recipeIngredient "2 tablespoons soy sauce" cookbook:pad_thai_sauce recipeIngredient "3 tablespoons tamarind or pineapple juice" cookbook:pad_thai_sauce recipeIngredient "3 tablespoons vegetable oil (preferably peanut oil)" cookbook:pad_thai_sauce recipeInstructions ["Mince the garlic. Lightly brown the garlic in a frying pan over high heat with the oil.","Combine the juice, soy sauce, fish sauce, and sugar and mix thoroughly","After mixture starts bubbling, add the chili paste and cornstarch. mix well and cook for another minute or two."] cookbook:pad_thai_sauce type cookbook:recipes cookbook:pad_thai_sauce url https://en.wikibooks.org/wiki/Cookbook:Pad_Thai_Sauce cookbook:pad_thai totalTime "20 minutes" cookbook:pad_thai type cookbook:recipes cookbook:pad_thai url https://en.wikibooks.org/wiki/Cookbook:Pad_Thai cookbook:paella_cooking_techniques label "cooking techniques" cookbook:paella_cooking_techniques label "paella cooking techniques" cookbook:paella_cooking_techniques name "How to cook a paella" cookbook:paella_cooking_techniques name "Paella cooking techniques" cookbook:paella_cooking_techniques name "Paella Cooking Techniques" cookbook:paella_cooking_techniques type cookbook:cooking_techniques cookbook:paella_cooking_techniques url https://en.wikibooks.org/wiki/Cookbook:How_to_cook_a_paella cookbook:paella_cooking_techniques url https://en.wikibooks.org/wiki/Cookbook:Paella_cooking_techniques cookbook:paella_cooking_techniques url https://en.wikibooks.org/wiki/Cookbook:Paella_Cooking_Techniques cookbook:paella_de_marisco difficulty 4 cookbook:paella_de_marisco label "''paella de marisco''" cookbook:paella_de_marisco label "paella de marisco" cookbook:paella_de_marisco label "seafood paella" cookbook:paella_de_marisco name "Paella de Marisco" cookbook:paella_de_marisco recipeCategory category:difficult_recipes cookbook:paella_de_marisco recipeCategory category:featured_recipes cookbook:paella_de_marisco recipeCategory category:mediterranean_recipes cookbook:paella_de_marisco recipeCategory category:recipes cookbook:paella_de_marisco recipeCategory category:recipes_with_images cookbook:paella_de_marisco recipeCategory category:recipes_with_metric_units cookbook:paella_de_marisco recipeCategory category:rice_recipes cookbook:paella_de_marisco recipeCategory category:seafood_recipes cookbook:paella_de_marisco recipeCategory category:spanish_recipes cookbook:paella_de_marisco recipeCookingTechnique cookbook:al_dente cookbook:paella_de_marisco recipeCookingTechnique cookbook:braising cookbook:paella_de_marisco recipeCookingTechnique cookbook:dice cookbook:paella_de_marisco recipeCookingTechnique cookbook:mastering_the_art_of_cooking_paellas cookbook:paella_de_marisco recipeCookingTechnique cookbook:sautéing cookbook:paella_de_marisco recipeCookingTechnique cookbook:simmering cookbook:paella_de_marisco recipeCuisine cookbook:cuisine_of_spain cookbook:paella_de_marisco recipeFoodstuff cookbook:bay_leaf cookbook:paella_de_marisco recipeFoodstuff cookbook:crab cookbook:paella_de_marisco recipeFoodstuff cookbook:garlic cookbook:paella_de_marisco recipeFoodstuff cookbook:mussel cookbook:paella_de_marisco recipeFoodstuff cookbook:olive_oil cookbook:paella_de_marisco recipeFoodstuff cookbook:onion cookbook:paella_de_marisco recipeFoodstuff cookbook:paprika cookbook:paella_de_marisco recipeFoodstuff cookbook:rice cookbook:paella_de_marisco recipeFoodstuff cookbook:saffron cookbook:paella_de_marisco recipeFoodstuff cookbook:shrimp cookbook:paella_de_marisco recipeFoodstuff cookbook:squid cookbook:paella_de_marisco recipeFoodstuff cookbook:tomato cookbook:paella_de_marisco recipeIngredient "12 live mussels with beards removed" cookbook:paella_de_marisco recipeIngredient "1 bay leaf" cookbook:paella_de_marisco recipeIngredient "1 tablespoon sweet paprika" cookbook:paella_de_marisco recipeIngredient "2 cloves diced garlic" cookbook:paella_de_marisco recipeIngredient "300 grams of crab" cookbook:paella_de_marisco recipeIngredient "300 grams of shrimp heads" cookbook:paella_de_marisco recipeIngredient "400 grams diced squid mantles" cookbook:paella_de_marisco recipeIngredient "400 grams grated tomatoes" cookbook:paella_de_marisco recipeIngredient "400 grams shrimp (deveined and shelled)" cookbook:paella_de_marisco recipeIngredient "400 grams Valencian rice" cookbook:paella_de_marisco recipeIngredient "4 liters water" cookbook:paella_de_marisco recipeIngredient "4 or 5 whole garlic cloves" cookbook:paella_de_marisco recipeIngredient "500 grams yellow onion cut into quarters" cookbook:paella_de_marisco recipeIngredient "6 tablespoons olive oil" cookbook:paella_de_marisco recipeIngredient "8 Norway lobster (Substitute eight very large crawfish or large shrimp if Norway lobsters aren't available.)" cookbook:paella_de_marisco recipeIngredient "8 to 10 strands of saffron (or 1.5 teaspoons of food coloring): See note below regarding saffron." cookbook:paella_de_marisco recipeIngredient "salt to taste" cookbook:paella_de_marisco recipeInstructions ["Heat oil in a paellera over a medium flame.","Add mussels and cover with a pot lid. (The lid should cover the mussels but not the entire paellera.)","Cook until they open. Then remove and set aside.","Add Norway lobsters and sprinkle them each with a pinch of salt.","Sear the lobsters. Then remove.","Add the diced squid and saut\u00e9 for about two minutes.","Add the shrimp and saut\u00e9 for about two minutes.","Add garlic and saut\u00e9 until golden brown. This should take about a minute.","Add grated tomatoes and saut\u00e9 for about four minutes. You've just made Spanish ''sofrito''.","Add rice and braise until completely coated with ''sofrito''.","Add paprika and saut\u00e9 for about two minutes.","Add two liters of seafood broth.","Add saffron (or food coloring). Mix well and simmer for about three minutes.","Taste the broth and invite your dinner guests to do so as well. If the broth is bland, add salt a pinch at a time until everyone approves.","Replace the lobsters and mussels.","Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear.","Your paella is done once you've accomplished the following three things: A) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture ''al dente''. B) The paella should be a little moist but not soupy. C) You should have a bit of toasted rice on the bottom of the ''paellera''. This is considered a delicacy throughout the Spanish-speaking world.","Remove the ''paellera'' from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for five minutes before serving.","Mastering the art of cooking paellas","[http:\/\/Seafood%20Paella:%20Arroz%20del%20Senyoret Seafood Paella: Arroz del Senyoret]"] cookbook:paella_de_marisco recipeYield 6 cookbook:paella_de_marisco totalTime "2 hours approx" cookbook:paella_de_marisco type cookbook:recipes cookbook:paella_de_marisco url https://en.wikibooks.org/wiki/Cookbook:Paella_de_Marisco cookbook:paella_pan label "paella pan" cookbook:paella_roja difficulty 4 cookbook:paella_roja label "''paella roja''" cookbook:paella_roja name "Paella Roja" cookbook:paella_roja recipeCategory category:difficult_recipes cookbook:paella_roja recipeCategory category:featured_recipes cookbook:paella_roja recipeCategory category:mediterranean_recipes cookbook:paella_roja recipeCategory category:recipes_with_images cookbook:paella_roja recipeCategory category:recipes_with_metric_units cookbook:paella_roja recipeCategory category:rice_recipes cookbook:paella_roja recipeCategory category:seafood_recipes cookbook:paella_roja recipeCategory category:spanish_recipes cookbook:paella_roja recipeCuisine cookbook:cuisine_of_spain cookbook:paella_roja recipeYield 6 cookbook:paella_roja totalTime "3 hours approx" cookbook:paella_roja type cookbook:recipes cookbook:paella_roja url https://en.wikibooks.org/wiki/Cookbook:Paella_Roja cookbook:paella_valenciana label "paella" cookbook:paella_valenciana label "paella, valencian" cookbook:paella_valenciana label "''paella valenciana''" cookbook:paella_valenciana label "paella valenciana" cookbook:paella_valenciana name "Paella valenciana" cookbook:paella_valenciana name "Paella Valenciana" cookbook:paella_valenciana name "Valencian paella" cookbook:paella_valenciana recipeCategory category:chicken_recipes cookbook:paella_valenciana recipeCategory category:featured_recipes cookbook:paella_valenciana recipeCategory category:mediterranean_recipes cookbook:paella_valenciana recipeCategory category:recipes_with_images cookbook:paella_valenciana recipeCategory category:rice_recipes cookbook:paella_valenciana recipeCategory category:seafood_recipes cookbook:paella_valenciana recipeCategory category:spanish_recipes cookbook:paella_valenciana recipeCuisine cookbook:cuisine_of_spain cookbook:paella_valenciana recipeFoodstuff cookbook:bell_pepper cookbook:paella_valenciana recipeFoodstuff cookbook:chicken cookbook:paella_valenciana recipeFoodstuff cookbook:duck cookbook:paella_valenciana recipeFoodstuff cookbook:garlic cookbook:paella_valenciana recipeFoodstuff cookbook:green_bean cookbook:paella_valenciana recipeFoodstuff cookbook:olive_oil cookbook:paella_valenciana recipeFoodstuff cookbook:paprika cookbook:paella_valenciana recipeFoodstuff cookbook:rabbit cookbook:paella_valenciana recipeFoodstuff cookbook:rice cookbook:paella_valenciana recipeFoodstuff cookbook:rosemary cookbook:paella_valenciana recipeFoodstuff cookbook:saffron cookbook:paella_valenciana recipeFoodstuff cookbook:salt cookbook:paella_valenciana recipeFoodstuff cookbook:snail cookbook:paella_valenciana recipeFoodstuff cookbook:tomato cookbook:paella_valenciana recipeIngredient "100 gr (3.5 ounces) small haricot beans (canned or fresh)" cookbook:paella_valenciana recipeIngredient "125 gr (4.5 ounces) large haricot beans (canned or fresh)" cookbook:paella_valenciana recipeIngredient "125 gr (4.5 ounces) runner beans or pole beans (fresh only)" cookbook:paella_valenciana recipeIngredient "1 clove garlic (optional)" cookbook:paella_valenciana recipeIngredient "1 tablespoon sweet paprika" cookbook:paella_valenciana recipeIngredient "20 gr (3/4 ounce) salt" cookbook:paella_valenciana recipeIngredient "24 boiled snails (optional)" cookbook:paella_valenciana recipeIngredient "250 gr (10 ounces) chopped green bell peppers (optional)" cookbook:paella_valenciana recipeIngredient "2 liters (2 quarts) water (preferably hard water)" cookbook:paella_valenciana recipeIngredient "400 gr (14 ounces) short-grain, white rice" cookbook:paella_valenciana recipeIngredient "500 gr (17.5 ounces) chicken" cookbook:paella_valenciana recipeIngredient "500 gr (17.5 ounces) diced or grated tomatoes" cookbook:paella_valenciana recipeIngredient "500 gr (17.5 ounces) rabbit (or duck)" cookbook:paella_valenciana recipeIngredient "6 to 8 branches of fresh rosemary" cookbook:paella_valenciana recipeIngredient "8 tablespoons olive oil" cookbook:paella_valenciana recipeIngredient "8 to 10 threads of saffron and/or 1.5 teaspoons yellow food coloring (See note below about saffron and food coloring.)" cookbook:paella_valenciana type cookbook:recipes cookbook:paella_valenciana url https://en.wikibooks.org/wiki/Cookbook:Paella_valenciana cookbook:paella_valenciana url https://en.wikibooks.org/wiki/Cookbook:Paella_Valenciana cookbook:paella_valenciana url https://en.wikibooks.org/wiki/Cookbook:Valencian_paella cookbook:pain_au_levain_naturel label "pain au levain naturel (pain levain)" cookbook:pain_au_levain_naturel label "recipe:pain au levain naturel" cookbook:pain_au_levain_naturel name "Pain au levain naturel" cookbook:pain_au_levain_naturel name "Pain au Levain Naturel" cookbook:pain_au_levain_naturel recipeCategory category:bread_recipes cookbook:pain_au_levain_naturel recipeCategory category:french_recipes cookbook:pain_au_levain_naturel recipeCategory category:recipes_with_metric_units cookbook:pain_au_levain_naturel recipeCategory category:vegan_recipes cookbook:pain_au_levain_naturel recipeCuisine cookbook:cuisine_of_france cookbook:pain_au_levain_naturel recipeCuisine cookbook:vegan_cuisine cookbook:pain_au_levain_naturel recipeIngredient "bread flour or all-purpose flour, organic, unbleached as needed (N.B. see note)" cookbook:pain_au_levain_naturel recipeIngredient "distilled or bottled water, as needed" cookbook:pain_au_levain_naturel type cookbook:recipes cookbook:pain_au_levain_naturel url https://en.wikibooks.org/wiki/Cookbook:Pain_au_levain_naturel cookbook:pain_au_levain_naturel url https://en.wikibooks.org/wiki/Cookbook:Pain_au_Levain_Naturel cookbook:pajeon label "pajeon" cookbook:pakistani_chai label "pakistani chai" cookbook:pakistani_chai name "Pakistani Chai" cookbook:pakistani_chai recipeCategory category:recipes_with_metric_units cookbook:pakistani_chai recipeCategory category:tea_recipes cookbook:pakistani_chai recipeFoodstuff cookbook:milk cookbook:pakistani_chai recipeIngredient "1 1/2 cup milk (the more, the merrier; well until it reaches the perfect Latte-like color)" cookbook:pakistani_chai recipeIngredient "1 medium/small pan (must at least 5 inches deep)" cookbook:pakistani_chai recipeIngredient "2/3 - 1 cup water" cookbook:pakistani_chai recipeIngredient "2 heaping teaspoons of loose Chai tea" cookbook:pakistani_chai recipeIngredient "2 pieces of whole cardamom (optional, but it gives out a nice aroma..)" cookbook:pakistani_chai recipeIngredient "Strainer" cookbook:pakistani_chai recipeInstructions ["First pour the water into the pan and let it simmer. Put the stove on medium-high heat. Tear the cardamom shell (or grind it) and throw it in the pan.","Then quickly put the milk in the microwave (obviously in a microwavable container) and heat it for two minutes, or when it is very close to boiling over.","When it nearly reaches a boil put the loose tea in slowly. Don't overwhelm the pan.","Then pour the milk in the pan, until it reaches a light brown color. It'll get only a shade or two darker when it's done and you don't want to drink an ugly cup o' tea. Raise the heat to the highest mode of heat.","If you think you put too much of the milk then take a big spoon or spatula and mix it continuously. Remember: This all goes VERY fast, so be prepared ahead of time with your utensils.","Take it off the heat when the Chai is about to boil over and pour it in the cup using a strainer. Put in sugar to sweeten if preferred. Dipping Tea Rusks and wafers goes quite nicely with Chai."] cookbook:pakistani_chai type cookbook:recipes cookbook:pakistani_chai url https://en.wikibooks.org/wiki/Cookbook:Pakistani_Chai cookbook:pakistan type cookbook:cuisines cookbook:pakistan type cookbook:cuisines_by_country cookbook:palatschinken difficulty 2 cookbook:palatschinken label "palačinky (czech pancakes)" cookbook:palatschinken label "palatschinken" cookbook:palatschinken name "Palatschinke" cookbook:palatschinken name "Palatschinken" cookbook:palatschinken recipeCategory category:austrian_recipes cookbook:palatschinken recipeCategory category:czech_recipes cookbook:palatschinken recipeCategory category:dessert_recipes cookbook:palatschinken recipeCategory category:easy_recipes cookbook:palatschinken recipeCategory category:orange_recipes cookbook:palatschinken recipeCategory category:recipes_with_metric_units cookbook:palatschinken recipeCategory category:vegetarian_recipes cookbook:palatschinken recipeCuisine cookbook:cuisine_of_austria cookbook:palatschinken recipeCuisine cookbook:cuisine_of_czechia cookbook:palatschinken recipeIngredient "150 g flour (wheat or spelt)" cookbook:palatschinken recipeIngredient "250 ml milk" cookbook:palatschinken recipeIngredient "3 eggs" cookbook:palatschinken recipeIngredient "possibly some mineral water (which makes the dough more fluffy)" cookbook:palatschinken recipeIngredient "possibly some salt (yes, it makes even sweet dishes better as well)" cookbook:palatschinken recipeIngredient "to your own taste, some drops of rum" cookbook:palatschinken recipeInstructions ["Mix the flour with the milk, stir thoroughly, then add the eggs one by one and stir them into the mixture separately.","Heat the pan well,","add a drop of oil, distribute it with a kitchen towel, put one dipperful of the dough into the pan, dip the pan so that the dough spreads as evenly as possible over the whole floor of the pan (alternatively you can use a special wooden tool, used for crepes, for spreading).","Let bake until the top of the palatschinke is dry (should take about 45 seconds to a minute), then turn around carefully and","let get brown on the other side as well (about 30 seconds max).","restart at step 3 to produce the other palatschinken.","Add spices and\/or herbs to the dough, according to the intended filling","Replace part of the milk with beetroot juice to produce bright pink palatschinken","Add spinach to the dough to produce green ones","Add saffron to produce golden ones","Filled palatschinken can be covered with cheese and baked","1\/2 cup (120ml) Flour","1 egg","1 tsp sugar","3 tbsp melted butter","1 tbsp butter","2\/3 cup (160ml) of milk","Pinch of salt","2 cups (480ml) chopped fruit or whole berries of your choice","2 tsp. vanilla extract","1\/2 cup (120ml) sugar","1 tbsp lemon juice","4 tbsp orange juice","Mix all ingredients together in a large mixing bowl.","Strain the batter to get rid of lumps, then put in refrigerator for 2 hours.","Brush 12 inch (30cm) pan with butter. Ladle batter onto pan as if making crepes. leave space for spreading.","Cook for 1 minute on each side.","Combine orange juice, lemon juice, sugar, and vanilla extract in medium saucepan. Bring to boil and add fruit.","Put 2 tbsp fruit mixture on each crepes and fold over. sprinkle with powdered sugar and cinnamon."] cookbook:palatschinken recipeYield approx. 7 pieces cookbook:palatschinken totalTime "20 min." cookbook:palatschinken type cookbook:recipes cookbook:palatschinken url https://en.wikibooks.org/wiki/Cookbook:Palatschinke cookbook:palatschinken url https://en.wikibooks.org/wiki/Cookbook:Palatschinken cookbook:paleo_diet label "paleolithic (paleo) diet" cookbook:paleo_diet name "Paleo Diet" cookbook:paleo_diet type cookbook:diets cookbook:paleo_diet url https://en.wikibooks.org/wiki/Cookbook:Paleo_Diet cookbook:palestinian_cuisine label "palestine" cookbook:palestinian_cuisine label "palestinian cuisine" cookbook:palestinian_cuisine name "Palestinian Cuisine" cookbook:palestinian_cuisine type cookbook:cuisines cookbook:palestinian_cuisine type cookbook:cuisines_by_country cookbook:palestinian_cuisine url https://en.wikibooks.org/wiki/Cookbook:Palestinian_Cuisine cookbook:palm_oil label "palm oil" cookbook:palm_sugar label "coconut sugar" cookbook:palm_sugar label "palm sugar" cookbook:palm_sugar name "Palm Sugar" cookbook:palm_sugar url https://en.wikibooks.org/wiki/Cookbook:Palm_Sugar cookbook:pan_broil name "Pan broil" cookbook:pan_broil name "Pan Broil" cookbook:pan_broil type cookbook:cooking_techniques cookbook:pan_broil url https://en.wikibooks.org/wiki/Cookbook:Pan_broil cookbook:pan_broil url https://en.wikibooks.org/wiki/Cookbook:Pan_Broil cookbook:pancake difficulty 2 cookbook:pancake label "banana-spirulina pancakes" cookbook:pancake label "griddle cakes" cookbook:pancake label "pancake" cookbook:pancake label "pancakes" cookbook:pancake_mix name "Pancake Mix" cookbook:pancake_mix recipeCategory category:mixes cookbook:pancake_mix recipeIngredient "1 1/2 tsp baking soda (check expiration date)" cookbook:pancake_mix recipeIngredient "1/4 cup butter, melted" cookbook:pancake_mix recipeIngredient "1 stick butter" cookbook:pancake_mix recipeIngredient "1 tbsp double-acting baking powder" cookbook:pancake_mix recipeIngredient "1 tbsp salt" cookbook:pancake_mix recipeIngredient "2 cups buttermilk" cookbook:pancake_mix recipeIngredient "2 cups Pancake Mix" cookbook:pancake_mix recipeIngredient "2 eggs, separated" cookbook:pancake_mix recipeIngredient "2 tbsp sugar" cookbook:pancake_mix recipeIngredient "6 cups all-purpose flour" cookbook:pancake_mix recipeIngredient "Fresh fruit if desired" cookbook:pancake_mix recipeInstructions ["Preheat a griddle or frying pan to 350\u00b0.","Combine buttermilk with egg whites and combine melted butter with egg yolks. Combine two mixtures.","Place wet mixture on dry mixture and stir for 10 seconds and 10 seconds only. Walk away if you feel you need to stir more.","Grease griddle with butter and wipe with paper towels until you can't see it. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve.<\/text>"] cookbook:pancake_mix type cookbook:recipes cookbook:pancake_mix url https://en.wikibooks.org/wiki/Cookbook:Pancake_Mix cookbook:pancake name "Pancake" cookbook:pancake recipeCategory category:breakfast_recipes cookbook:pancake recipeCategory category:easy_recipes cookbook:pancake recipeCategory category:flatbread_recipes cookbook:pancake recipeCategory category:pancake_recipes cookbook:pancake recipeCategory category:recipes_with_images cookbook:pancake recipeCategory category:recipes_with_metric_units cookbook:pancake recipeCookingTechnique cookbook:beat cookbook:pancake recipeCookingTechnique cookbook:beaten_egg cookbook:pancake recipeCookingTechnique cookbook:folding cookbook:pancake recipeCookingTechnique cookbook:separating_eggs cookbook:pancake recipeCuisine cookbook:vegan_cuisine cookbook:pancake recipeEquipment cookbook:frying_pan cookbook:pancake recipeEquipment cookbook:griddle cookbook:pancake recipeEquipment cookbook:sauté_pan cookbook:pancake recipeEquipment cookbook:spatula cookbook:pancake recipeFoodstuff cookbook:apple cookbook:pancake recipeFoodstuff cookbook:baking_powder cookbook:pancake recipeFoodstuff cookbook:banana cookbook:pancake recipeFoodstuff cookbook:buttermilk cookbook:pancake recipeFoodstuff cookbook:egg cookbook:pancake recipeFoodstuff cookbook:flour cookbook:pancake recipeFoodstuff cookbook:maple_syrup cookbook:pancake recipeFoodstuff cookbook:milk cookbook:pancake recipeFoodstuff cookbook:salt cookbook:pancake recipeFoodstuff cookbook:spirulina cookbook:pancake recipeFoodstuff cookbook:sugar cookbook:pancake recipeFoodstuff cookbook:vegetable_oil cookbook:pancake recipeFoodstuff cookbook:white_sugar cookbook:pancake recipeIngredient "1 ½ tsp baking powder" cookbook:pancake recipeIngredient "120 g (1 cup or 8 oz) all-purpose flour (white, whole grain or 1:1 mix of white and whole grain)" cookbook:pancake recipeIngredient "1 egg, separated" cookbook:pancake recipeIngredient "1 pinch salt" cookbook:pancake recipeIngredient "1 tbsp white sugar (Optional: this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix)." cookbook:pancake recipeIngredient "250 ml (1 cup or 8 fl oz) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)" cookbook:pancake recipeInstructions ["In large bowl, mix dry ingredients together until well-blended.","Add milk and mix well until smooth.","Separate the egg, placing the whites in a medium bowl and the yolks in the batter. Mix well.","Beat whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).","Pour ladles of the mixture into a non-stick pan, one at a time.","Cook until the edges are dry and bubbles appear on surface. Flip; cook until golden. Yields 12 to 14 pancakes."] cookbook:pancake recipeNotes "# Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam or cheese. # Many variations of this recipe use a beaten egg. In these variations most commonly all wet ingredients are mixed together with the dry ingredients in step 2, and you then proceed to step 5. # Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product (i.e. whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want). # Add sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping. *280 g (1 \u00bc cup or 10 oz) flour (check that label!) *2 tbsp sugar *2 tsp baking powder *\u00bd tsp salt *About 1 teaspoon powdered spirulina (optional, but recommended) *2 tablespoons vegetable oil *280 g (1 \u00bc cup or 10 oz) rice milk (soy might also work) *1 thinly sliced Banana (if you freeze the banana first, you can get very thin slices) *non-stick skillet, saut\u00e9 pan, or griddle *Spatula *Maple syrup *non-stick spray # In a separate bowl, mix oil and milk. # Make a well in the center of the dry ingredients. # Dump in the liquid ingredients and lightly mix the two together. # Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will remember by yielding fluffy results. # Gently toss in the bananas and stir them just to coat in the batter. # Heat up the non-stick pan and spray evenly with oil. # Using a 1\/3 cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them). # When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil. # Immediately, flip over. # Cook for another minute or so, then remove the pancake, and put it in the toaster oven on warm (Or find some way of keeping it warm while you finish off the batter). # Spray the pan again, and repeat until the batter is all gone. # A light maple syrup is very good. Some prefer this without anything else. # Strawberry jam is also preferable, as it gives it that sour zing. # Nutella Ferrero is very good, for those who like chocolate. # Sugar powder for those who have a sweet tooth. *[http:\/\/in2cooking.com\/recipe\/malpuwa\/ Malpua Indian Recipe] *[http:\/\/homebaking.mobi\/dessert\/french-pancakes.htm Traditional French Pancake (Cr\u00eape) Recipe] *[http:\/\/southerngracegourmet.com\/perfect-pancakes\/ Easy Homemade Pancakes Recipe] *[http:\/\/www.myfoxny.com\/dpp\/news\/090217_Pancake_Toppings_Recipes_from_Clinton_St_Baking_Company Clinton Street Baking Company Pancake Toppings recipes for Cinnamon Chili Chocolate Sauce, Passion Fruit Curd, and Standard Pancake Batter], February 2009<\/text> " cookbook:pancake recipeYield 3 cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) name "Ova Sfongia Ex Lacte" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) name "Pancakes of Ancient Rome (Ova Sfongia Ex Lacte)" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeCategory category:egg_recipes cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeCategory category:milk_recipes cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeCategory category:pancake_recipes cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeCategory category:pan_fried_recipes cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeCuisine cookbook:vegan_cuisine cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeIngredient "1/2 teaspoon salt" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeIngredient "3/4 cup olive oil" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeIngredient "3 cups milk" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeIngredient "3eggs" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeIngredient "4 cups flour (preferably whole wheat for authenticity)" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeIngredient "dash ground pepper" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeIngredient "dates" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeIngredient "honey" cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) recipeInstructions ["Beat together eggs, milk, oil, salt, and flour until you have a runny pancake dough. Add more flour if necessary.","Cook on a hot skillet and serve topped with honey and a little pepper and dates (if you want to).","Enjoy!"] cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) type cookbook:recipes cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) url https://en.wikibooks.org/wiki/Cookbook:Ova_Sfongia_Ex_Lacte cookbook:pancakes_of_ancient_rome_(ova_sfongia_ex_lacte) url https://en.wikibooks.org/wiki/Cookbook:Pancakes_of_Ancient_Rome_(Ova_Sfongia_Ex_Lacte) cookbook:pancakes recipeCategory category:vegan_recipes cookbook:pancakes recipeCuisine cookbook:vegan_cuisine cookbook:pancakes type cookbook:recipes cookbook:pancakes_(vegan) difficulty 2 cookbook:pancakes_(vegan) label "pancakes" cookbook:pancakes_(vegan) label "vegan" cookbook:pancakes_(vegan) name "Pancakes (Vegan)" cookbook:pancakes_(vegan) recipeCategory category:breakfast_recipes cookbook:pancakes_(vegan) recipeCategory category:easy_recipes cookbook:pancakes_(vegan) recipeCategory category:pancake_recipes cookbook:pancakes_(vegan) recipeCategory category:vegan_recipes cookbook:pancakes_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:pancakes_(vegan) recipeIngredient "1 cup flour" cookbook:pancakes_(vegan) recipeIngredient "1 cup soy milk" cookbook:pancakes_(vegan) recipeIngredient "1 teaspoon salt" cookbook:pancakes_(vegan) recipeIngredient "2 teaspoons baking powder" cookbook:pancakes_(vegan) recipeIngredient "2 teaspoons sugar" cookbook:pancakes_(vegan) recipeIngredient "vegetable oil" cookbook:pancakes_(vegan) recipeInstructions ["Mix all dry ingredients: flour, baking powder, sugar, and salt.","Mix soy milk into the dry ingredients.","Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.","Pour pancake batter on griddle to form 4- to 5-inch circles. Bubbles should start forming.","When the underside is light brown, flip the pancake.","When the other side is light brown, serve.","Banana pancakes: add one well mashed banana to the batter.","Chocolate pancakes: add 1\/2 cup chocolate chips to the batter.","Walnut pancakes: add 1\/2 cup roughly chopped walnuts to the batter.","Cranberry pancakes: add 1\/2 cup dried cranberries to the batter."] cookbook:pancakes_(vegan) recipeNotes "* Don't over mix! Over mixing will produce gluten; this will inhibit rising and make the pancakes rubbery. * Optionally, you can serve your pancakes with syrup or jam. * Substituting rice milk for soy milk may make the pancakes fall apart more easily. " cookbook:pancakes_(vegan) recipeYield 5 pancakes cookbook:pancakes_(vegan) totalTime "15 minutes" cookbook:pancakes_(vegan) type cookbook:recipes cookbook:pancakes_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Pancakes_(Vegan) cookbook:pancake totalTime "15 minutes" cookbook:pancake type cookbook:recipes cookbook:pancake url https://en.wikibooks.org/wiki/Cookbook:Pancake cookbook:pancetta_fusilli_with_herb_shallot_cream label "pancetta fusilli with herb shallot cream" cookbook:pancetta_fusilli_with_herb_shallot_cream name "Pancetta Fusilli with Herb Shallot Cream" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeCategory category:italian_recipes cookbook:pancetta_fusilli_with_herb_shallot_cream recipeCategory category:pasta_recipes cookbook:pancetta_fusilli_with_herb_shallot_cream recipeCookingTechnique cookbook:mincing cookbook:pancetta_fusilli_with_herb_shallot_cream recipeCuisine cookbook:cuisine_of_italy cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:basil cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:butter cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:chicken_stock cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:cream cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:garlic cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:marjoram cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:olive_oil cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:pancetta cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:parmesan_cheese cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:parsley cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:pasta cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:pepper cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:rosemary cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:sage cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:salt cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:shallot cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:spices_and_herbs cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:sugar cookbook:pancetta_fusilli_with_herb_shallot_cream recipeFoodstuff cookbook:thyme cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1/2 tsp of sugar, salt, pepper" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1/4 cup of heavy cream" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1.5 cups of chicken stock" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1.5 cups parmigiano reggiano" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1 cup tightly packed herbs (rosemary, sage, thyme, marjoram, parsley, basil)" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1 lb shallots (12-15 large)" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1 tbsp butter" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1 tsp minced garlic" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "1 tsp olive oil" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "250g of pancetta" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeIngredient "500g fusilli" cookbook:pancetta_fusilli_with_herb_shallot_cream recipeInstructions ["Place pancetta in a large saut\u00e9 pan and cook over medium-low heat stirring occasionally until crisp about 15 minutes. Using a slotted spoon remove from pan and drain on paper towels. Set aside. Pour off all but 1 T of the fat.","Add butter to the fat in the pan. Add garlic, shallots and sugar and season lightly with salt and pepper. Reduce heat to lowest setting and cook covered until shallots are soft and transparent about 15 minutes. Remove lid raise heat to medium high and cook stirring constantly until they have a deep golden-brown coating about 10 minutes. Do not allow to burn.","Add the stock and simmer until reduced by one-third stirring to loosen brown bits from bottom of pan about 7 minutes. The sauce can be prepared up to this point several hours ahead and kept covered in the refrigerator.","Bring a large pot of water to a boil for the pasta. Reheat the shallot mixture if it was prepared in advance. If using add cream to shallots and simmer for 2 minutes over high heat until sauce thickens slightly. Keep warm. Coarsely chop all but a small handful of herbs.","Cook pasta according to package directions. Drain and return to pot. Add chopped herbs to sauce and cook for another minute. Season to taste with salt and pepper. Add pasta to sauce and toss together over low heat for 1 minute. As pasta and sauce heat, saut\u00e9 remaining herbs in 1\/2 t olive oil until crisp for garnish. Stir in pancetta and 1\/2 C of the grated cheese. Divide the pasta among 4 bowls. Garnish with saut\u00e9ed herbs. Serve remaining cheese on the side."] cookbook:pancetta_fusilli_with_herb_shallot_cream type cookbook:recipes cookbook:pancetta_fusilli_with_herb_shallot_cream url https://en.wikibooks.org/wiki/Cookbook:Pancetta_Fusilli_with_Herb_Shallot_Cream cookbook:pancetta label "pancetta" cookbook:pancetta name "Pancetta" cookbook:pancetta type cookbook:cookbook_stubs cookbook:pancetta type cookbook:ingredients cookbook:pancetta type cookbook:meat_and_poultry cookbook:pancetta url https://en.wikibooks.org/wiki/Cookbook:Pancetta cookbook:pandan_essence label "pandan essence" cookbook:pandan_essence label "pandan paste" cookbook:pandan_essence name "Pandan Essence" cookbook:pandan_essence type cookbook:cookbook_stubs cookbook:pandan_essence type cookbook:ingredients cookbook:pandan_essence url https://en.wikibooks.org/wiki/Cookbook:Pandan_Essence cookbook:pandan label "pandan" cookbook:pan_de_jamón difficulty 3 cookbook:pan_de_jamón name "Pan de Jamón" cookbook:pan_de_jamón recipeCategory category:bread_recipes cookbook:pan_de_jamón recipeCategory category:medium_difficulty_recipes cookbook:pan_de_jamón recipeIngredient "1/2 teaspoon salt" cookbook:pan_de_jamón recipeIngredient "1/4 cup milk" cookbook:pan_de_jamón recipeIngredient "1/4 cup pimento-stuffed olives" cookbook:pan_de_jamón recipeIngredient "1/4 cup raisins" cookbook:pan_de_jamón recipeIngredient "1/4 cup warm water" cookbook:pan_de_jamón recipeIngredient "1/4 lb (220g) thin-sliced, cured ham" cookbook:pan_de_jamón recipeIngredient "1 teaspoon (4g, 1/2 packet) active dry yeast" cookbook:pan_de_jamón recipeIngredient "2 cups flour, plus extra" cookbook:pan_de_jamón recipeIngredient "2 eggs" cookbook:pan_de_jamón recipeIngredient "2 teaspoons olive oil" cookbook:pan_de_jamón recipeIngredient "5 tablespoons melted butter" cookbook:pan_de_jamón recipeIngredient "6 teaspoons brown sugar" cookbook:pan_de_jamón recipeInstructions ["In a large bowl stir 1 teaspoon of the brown sugar into the water and sprinkle the yeast on top. Let sit 5-8 minutes until the yeast is foamy.","While the yeast is proofing, lightly chop the raisins and olives, or give them a few pulses in a food processor. Put in a small bowl and set aside. Make sure the olives are drained of liquid before chopping.","Once the yeast is foamy, add 1 cup of the flour, one egg, and 4 tablespoons of the butter. Mix thoroughly with a fork or with dough hooks.","Add the second cup of flour, the milk, 4 teaspoons of the brown sugar, olive oil, and the salt. Blend thoroughly until it pulls together. Knead by hand or with dough hooks for 5-6 minutes. The dough should be smooth and slightly sticky.","Place the dough in an oiled bowl and lightly cover the top of the dough with spray oil. Put in a warm place to rise, about 90 minutes.","Once the dough is risen, turn out onto a lightly floured surface and roll into a square about 12 inches to a side. Brush with the remaining melted butter.","Place a layer of ham slices, leaving a strip about 1 inch on one side uncovered. This will form the outermost edge of the roll.","Spread the raisin \/ olive mixture evenly on top of the ham.","Starting on the inner edge, tightly roll up the dough. It should make 3 or 4 full revolutions.","Wet the uncovered strip of dough and roll the loaf until the edge is directly on the bottom. This allows the dough to stick to itself and form a tight seal. Pinch and twist the ends of the loaf with wet fingers to seal.","Place the loaf on parchment paper on a large baking sheet.","Beat the remaining egg with the remaining 1 teaspoon of brown sugar. Evenly brush the outside of the loaf with the mixture, taking care to wipe away any puddles that form.","Put in a warm place to continue rising, about 40 minutes.","Pre-heat the oven to 350F. Put the loaf in and bake for 30-40 minutes.","Remove and cool on a wire rack.","To serve, cut into slices about the width of your finger.<\/text>"] cookbook:pan_de_jamón recipeYield 12 cookbook:pan_de_jamón totalTime "3.5 hours" cookbook:pan_de_jamón type cookbook:recipes cookbook:pan_de_jamón url https://en.wikibooks.org/wiki/Cookbook:Pan_de_Jamón cookbook:pan_de_yuca label "pan de yuca" cookbook:paneer_butter_masala difficulty 2 cookbook:paneer_butter_masala name "Paneer Butter masala" cookbook:paneer_butter_masala name "Paneer Butter Masala" cookbook:paneer_butter_masala recipeCategory category:easy_recipes cookbook:paneer_butter_masala recipeCategory category:indian_recipes cookbook:paneer_butter_masala recipeCategory category:paneer_recipes cookbook:paneer_butter_masala recipeCategory category:vegetable_recipes cookbook:paneer_butter_masala recipeCategory category:vegetarian_recipes cookbook:paneer_butter_masala recipeCuisine cookbook:cuisine_of_india cookbook:paneer_butter_masala recipeFoodstuff cookbook:bell_pepper cookbook:paneer_butter_masala recipeFoodstuff cookbook:chiles cookbook:paneer_butter_masala recipeFoodstuff cookbook:chili_powder cookbook:paneer_butter_masala recipeFoodstuff cookbook:cumin cookbook:paneer_butter_masala recipeFoodstuff cookbook:garam_masala cookbook:paneer_butter_masala recipeFoodstuff cookbook:garlic cookbook:paneer_butter_masala recipeFoodstuff cookbook:ghee cookbook:paneer_butter_masala recipeFoodstuff cookbook:ginger cookbook:paneer_butter_masala recipeFoodstuff cookbook:lemon_juice cookbook:paneer_butter_masala recipeFoodstuff cookbook:onion cookbook:paneer_butter_masala recipeFoodstuff cookbook:tomato cookbook:paneer_butter_masala recipeFoodstuff cookbook:turmeric cookbook:paneer_butter_masala recipeFoodstuff cookbook:yogurt cookbook:paneer_butter_masala recipeIngredient "1 capsicum" cookbook:paneer_butter_masala recipeIngredient "1 onion" cookbook:paneer_butter_masala recipeIngredient "1 teaspoon of Cardamom" cookbook:paneer_butter_masala recipeIngredient "1 teaspoon of chilli powder" cookbook:paneer_butter_masala recipeIngredient "1 teaspoon of cumin" cookbook:paneer_butter_masala recipeIngredient "1 teaspoon of garam masala" cookbook:paneer_butter_masala recipeIngredient "1 teaspoon of ghee" cookbook:paneer_butter_masala recipeIngredient "1 teaspoon of ginger paste" cookbook:paneer_butter_masala recipeIngredient "1 teaspoon of lemon juice" cookbook:paneer_butter_masala recipeIngredient "1 teaspoon of turmeric" cookbook:paneer_butter_masala recipeIngredient "200 grams of paneer" cookbook:paneer_butter_masala recipeIngredient "2 tomatoes" cookbook:paneer_butter_masala recipeIngredient "400 grams of natural yoghurt" cookbook:paneer_butter_masala recipeIngredient "5 green or red chillies" cookbook:paneer_butter_masala recipeIngredient "5 teaspoon of garlic paste" cookbook:paneer_butter_masala recipeIngredient "5 teaspoon of Hing" cookbook:paneer_butter_masala recipeInstructions ["Fry paneer in ghee, or spray oil if desired and store in a bowl.","Dice and saut\u00e9 onions with oil in garlic and ginger paste until golden brown.","Add diced capsicum and tomatoes.","In a separate pan mix ghee, hing, cardamom, turmeric, garam masala, chilli powder, lemon juice, and cumin.","Fry for 2 minutes, then add yoghurt.","Cook on medium heat for five minutes.","Add onions, diced capsicum, tomatoes, and paneer.","Cook on low heat for 15 minutes occasionally stirring."] cookbook:paneer_butter_masala recipeYield 2 cookbook:paneer_butter_masala totalTime "25 minutes" cookbook:paneer_butter_masala type cookbook:recipes cookbook:paneer_butter_masala url https://en.wikibooks.org/wiki/Cookbook:Paneer_Butter_masala cookbook:paneer_butter_masala url https://en.wikibooks.org/wiki/Cookbook:Paneer_Butter_Masala cookbook:paneer label "paneer" cookbook:paneer name "Paneer" cookbook:paneer recipeCategory category:cheeses cookbook:paneer recipeCategory category:indian_recipes cookbook:paneer recipeCategory category:paneer_recipes cookbook:paneer recipeCategory category:recipes_with_metric_units cookbook:paneer recipeCategory category:side_dish_recipes cookbook:paneer recipeCuisine cookbook:cuisine_of_india cookbook:paneer recipeIngredient "3 liters of milk" cookbook:paneer recipeIngredient "6 tablespoons of lemon juice or vinegar" cookbook:paneer recipeInstructions ["Bring 3 liters of milk to a boil in a large pan.","Add, just before the milk starts to boil, the lemon juice or vinegar to coagulate the milk.","Pour the coagulated milk through a cheese cloth to discard most of the water within.","Press the water out firmly and place a weight on top of the paneer.","Allow to rest and harden for 2-3 hours in the refrigerator.","Paneer recipes"] cookbook:paneer type cookbook:cheeses cookbook:paneer type cookbook:recipes cookbook:paneer url https://en.wikibooks.org/wiki/Cookbook:Paneer cookbook:pan-fried label "pan-fried" cookbook:pan-fried_shanghai_noodles name "Pan-Fried Shanghai Noodles" cookbook:pan-fried_shanghai_noodles recipeCategory category:mushroom_recipes cookbook:pan-fried_shanghai_noodles recipeCategory category:noodle_recipes cookbook:pan-fried_shanghai_noodles recipeCategory category:recipes_from_foodista cookbook:pan-fried_shanghai_noodles recipeCategory category:recipes_with_images cookbook:pan-fried_shanghai_noodles recipeCategory category:vegan_recipes cookbook:pan-fried_shanghai_noodles recipeCuisine cookbook:vegan_cuisine cookbook:pan-fried_shanghai_noodles recipeIngredient "10 shiitake mushrooms, sliced" cookbook:pan-fried_shanghai_noodles recipeIngredient "1 pound Shanghai noodles (the thick ones)" cookbook:pan-fried_shanghai_noodles recipeIngredient "1 tablespoon coconut aminos" cookbook:pan-fried_shanghai_noodles recipeIngredient "2 tablespoons dark soy sauce" cookbook:pan-fried_shanghai_noodles recipeIngredient "3 tablespoons sesame oil" cookbook:pan-fried_shanghai_noodles recipeIngredient "6 ounces baby bok choy, trimmed and quartered" cookbook:pan-fried_shanghai_noodles recipeInstructions ["In a medium saucepan, bring about 2 quarts water to a rapid boil. Add Shanghai noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside.","Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together.","Heat up sesame oil in a large nonstick pan, a wok, or a cast iron skillet over high heat. Add mushrooms and bok choy. Saute until the bok choy starts to wilt, about 2 minutes.","Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce and coconut aminos. Stir fry everything together until the noodles get an even brown color. Serve immediately!"] cookbook:pan-fried_shanghai_noodles type cookbook:recipes cookbook:pan-fried_shanghai_noodles url https://en.wikibooks.org/wiki/Cookbook:Pan-Fried_Shanghai_Noodles cookbook:pan_fried_white_brined_cheese_(saganaki) label "saganaki" cookbook:pan_fried_white_brined_cheese_(saganaki) name "Pan Fried White Brined Cheese (Saganaki)" cookbook:pan_fried_white_brined_cheese_(saganaki) name "Saganaki" cookbook:pan_fried_white_brined_cheese_(saganaki) recipeCategory category:appetizer_recipes cookbook:pan_fried_white_brined_cheese_(saganaki) recipeCategory category:cheese_recipes cookbook:pan_fried_white_brined_cheese_(saganaki) recipeCategory category:greek_recipes cookbook:pan_fried_white_brined_cheese_(saganaki) recipeCategory category:pan_fried_recipes cookbook:pan_fried_white_brined_cheese_(saganaki) recipeCategory category:recipes_with_images cookbook:pan_fried_white_brined_cheese_(saganaki) recipeCategory category:recipes_with_metric_units cookbook:pan_fried_white_brined_cheese_(saganaki) recipeCuisine cookbook:cuisine_of_greece cookbook:pan_fried_white_brined_cheese_(saganaki) recipeIngredient "A small amount of flour (optional)" cookbook:pan_fried_white_brined_cheese_(saganaki) recipeIngredient "One large lemon wedge" cookbook:pan_fried_white_brined_cheese_(saganaki) recipeIngredient "One large slice of salty, brined white cheese. The best to use, and traditional, are feta, kefalograviera, kasseri, or kefalotyri" cookbook:pan_fried_white_brined_cheese_(saganaki) recipeIngredient "One Tablespoon of olive oil (''not'' extra virgin olive oil!)" cookbook:pan_fried_white_brined_cheese_(saganaki) recipeIngredient "Pita or other bread (optional)" cookbook:pan_fried_white_brined_cheese_(saganaki) recipeInstructions ["Heat a frying pan &ndash; smaller is better &ndash; to medium-high heat.","While the pan heats, cut the cheese into slices of the desired size and thickness. Thicker slices will take longer to melt through and may result in burning, while thinner ones will have less chance to brown.","Optionally, dredge the slices in flour &ndash; this will create a darker and slightly crispier crust, but is an optional step as the cheese will acquire a very slight crust on its own by virtue of the oil and high heat. It will also reduce the spitting somewhat.","Add the oil to the pan and swirl it around. When the oil shimmers and seems to become more fluid, it is ready. Add the cheese and step back &ndash; it will spit due to the brine-water on the cheese.","Flip the cheese after a minute or two. A slice of 3\/4 centimeter should get about 1 to 2 minutes per side.","Serve immediately, with lemon and (optionally) bread."] cookbook:pan_fried_white_brined_cheese_(saganaki) type cookbook:recipes cookbook:pan_fried_white_brined_cheese_(saganaki) url https://en.wikibooks.org/wiki/Cookbook:Pan_Fried_White_Brined_Cheese_(Saganaki) cookbook:pan_fried_white_brined_cheese_(saganaki) url https://en.wikibooks.org/wiki/Cookbook:Saganaki cookbook:pan_frying label "fry" cookbook:pan_frying label "fry it in a pan" cookbook:pan_frying label "pan fried" cookbook:pan_frying label "pan fry" cookbook:pan_frying label "pan frying" cookbook:pan_frying label "shallow-fried" cookbook:pan_frying name "Pan fried" cookbook:pan_frying name "Pan fry" cookbook:pan_frying name "Pan Fry" cookbook:pan_frying name "Pan frying" cookbook:pan_frying name "Pan Frying" cookbook:pan_frying type cookbook:cooking_techniques cookbook:pan_frying url https://en.wikibooks.org/wiki/Cookbook:Pan_fried cookbook:pan_frying url https://en.wikibooks.org/wiki/Cookbook:Pan_fry cookbook:pan_frying url https://en.wikibooks.org/wiki/Cookbook:Pan_Fry cookbook:pan_frying url https://en.wikibooks.org/wiki/Cookbook:Pan_frying cookbook:pan_frying url https://en.wikibooks.org/wiki/Cookbook:Pan_Frying cookbook:pan_masala label "pan masala" cookbook:pan_masala name "Pan Masala" cookbook:pan_masala recipeCategory category:spice_mix_recipes cookbook:pan_masala type cookbook:cookbook_stubs cookbook:pan_masala type cookbook:ingredients cookbook:pan_masala url https://en.wikibooks.org/wiki/Cookbook:Pan_Masala cookbook:pannenkoeken label "pannenkoeken" cookbook:panocha name "Panocha" cookbook:panocha url https://en.wikibooks.org/wiki/Cookbook:Panocha cookbook:pan_seared_chicken_breast name "Pan Seared Chicken Breast" cookbook:pan_seared_chicken_breast recipeCategory category:baked_recipes cookbook:pan_seared_chicken_breast recipeCategory category:chicken_recipes cookbook:pan_seared_chicken_breast recipeCategory category:main_course_recipes cookbook:pan_seared_chicken_breast recipeCategory category:pan_fried_recipes cookbook:pan_seared_chicken_breast recipeIngredient "1/4 cup olive oil" cookbook:pan_seared_chicken_breast recipeIngredient "2 boneless skinless chicken breasts" cookbook:pan_seared_chicken_breast recipeIngredient "6-8 cloves garlic, minced" cookbook:pan_seared_chicken_breast recipeIngredient "Salt and freshly ground black pepper" cookbook:pan_seared_chicken_breast recipeInstructions ["Heat oil in a large saucepan over low heat. Add garlic cloves and cook 45 minutes.","Strain and reserve oil. Discard garlic.","Brush both sides of chicken with garlic oil. Sprinkle both sides of chicken liberally with salt and freshly ground black pepper. Set aside.","Pour enough garlic oil to coat a 10 inch cast iron skillet into aforementioned pan. Heat over high heat and add chicken. Cook until browned and slightly charred on both sides.","Insert a probe thermometer into one of the chicken breasts. Place the pan in the middle of a 375 degree F oven and cook until internal temperature reaches 165 degrees F.","Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving."] cookbook:pan_seared_chicken_breast type cookbook:recipes cookbook:pan_seared_chicken_breast url https://en.wikibooks.org/wiki/Cookbook:Pan_Seared_Chicken_Breast cookbook:pan_seared_duck_breast_with_cabernet_reduction name "Pan Seared Duck Breast with Cabernet Reduction" cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeCategory category:duck_recipes cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeCategory category:french_recipes cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeCategory category:main_course_recipes cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeCategory category:pan_fried_recipes cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeCategory category:wine_recipes cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeCuisine cookbook:cuisine_of_france cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeIngredient "1 cup Cabernet Sauvignon" cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeIngredient "1 shallot, very finely minced" cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeIngredient "1 tbsp finely minced garlic" cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeIngredient "2 boneless duck breasts" cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeIngredient "Salt and freshly ground black pepper" cookbook:pan_seared_duck_breast_with_cabernet_reduction recipeInstructions ["Score skin of duck in a diamond pattern and season liberally with salt and freshly ground black pepper. Set aside.","Heat a 12 inch cast iron skillet over medium high heat. Add duck breasts, skin side down, and cook 10 minutes. Flip and cook 3 minutes.","Move pan to a 400 degree oven and cook 12 minutes. Remove duck from pan and keep warm.","Pour off extra fat. Place a 1 Tbsp back into pan and add shallot and garlic. Saut\u00e9 over medium high heat until garlic is golden.","Add wine off of the heat and carefully ignite with a long match or firestick. Shake pan until flames die (might wanna have a fire extinguisher).","Bring to a boil over medium high heat until reduced by half. Drizzle over duck and serve warm."] cookbook:pan_seared_duck_breast_with_cabernet_reduction type cookbook:recipes cookbook:pan_seared_duck_breast_with_cabernet_reduction url https://en.wikibooks.org/wiki/Cookbook:Pan_Seared_Duck_Breast_with_Cabernet_Reduction cookbook:pan_seared_filet_mignon name "Pan Seared Filet Mignon" cookbook:pan_seared_filet_mignon recipeCategory category:american_recipes cookbook:pan_seared_filet_mignon recipeCategory category:beef_recipes cookbook:pan_seared_filet_mignon recipeCategory category:cognac_recipes cookbook:pan_seared_filet_mignon recipeCategory category:main_course_recipes cookbook:pan_seared_filet_mignon recipeCategory category:pan_fried_recipes cookbook:pan_seared_filet_mignon recipeCategory category:sauce_recipes cookbook:pan_seared_filet_mignon recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pan_seared_filet_mignon recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pan_seared_filet_mignon recipeCuisine cookbook:new_england_cuisine cookbook:pan_seared_filet_mignon recipeIngredient "1/2 tsp salt" cookbook:pan_seared_filet_mignon recipeIngredient "1 cup cognac" cookbook:pan_seared_filet_mignon recipeIngredient "1 Tbsp cayenne pepper" cookbook:pan_seared_filet_mignon recipeIngredient "1 Tbsp dried thyme" cookbook:pan_seared_filet_mignon recipeIngredient "1 Tbsp olive oil" cookbook:pan_seared_filet_mignon recipeIngredient "1 Tbsp smoked paprika" cookbook:pan_seared_filet_mignon recipeIngredient "1 tsp freshly ground black pepper" cookbook:pan_seared_filet_mignon recipeIngredient "2 tsp dried rosemary" cookbook:pan_seared_filet_mignon recipeIngredient "4 (6-8 ounce) filet mignons, 1 1/2 inch thick" cookbook:pan_seared_filet_mignon recipeIngredient "Dijon mustard" cookbook:pan_seared_filet_mignon recipeInstructions ["Heat a 10-inch cast iron skillet over high heat 7-10 minutes.","Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.","Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.","Place the pan in a 375\u00b0 F oven and cook until internal temperature reaches 140\u00b0 F.","Remove steaks from pan and keep warm.","Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.","Once flames die, return pan to high heat. Bring to a boil until reduced by half.","Drizzle over steaks and serve warm."] cookbook:pan_seared_filet_mignon type cookbook:recipes cookbook:pan_seared_filet_mignon url https://en.wikibooks.org/wiki/Cookbook:Pan_Seared_Filet_Mignon cookbook:pan_seared_pork_chops name "Pan Seared Pork Chops" cookbook:pan_seared_pork_chops recipeCategory category:main_course_recipes cookbook:pan_seared_pork_chops recipeCategory category:pan_fried_recipes cookbook:pan_seared_pork_chops recipeCategory category:pork_chop_recipes cookbook:pan_seared_pork_chops recipeIngredient "1/2 cup Chop Rub" cookbook:pan_seared_pork_chops recipeIngredient "1 tbsp olive oil" cookbook:pan_seared_pork_chops recipeIngredient "4 thick cut bone-in pork rib chops" cookbook:pan_seared_pork_chops recipeIngredient "Cider vinegar, as needed" cookbook:pan_seared_pork_chops recipeInstructions ["Brush pork chops with cider vinegar. Season each pork chop with Rub, pressing on lightly.","Heat oil in a very large oven proof (cast iron or stainless steel) skillet over medium high heat. Add pork chops and brown for 3 minutes per side.","Insert an oven-safe probe thermometer into one pork chop and place pan in a 350\u00b0 oven and bake until internal temperature reaches 145\u00b0.","Remove and let rest for 5 minutes; serve."] cookbook:pan_seared_pork_chops type cookbook:recipes cookbook:pan_seared_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Pan_Seared_Pork_Chops cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce label "pan seared scallops with cayenne chocolate sauce" cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce name "Pan Seared Scallops with Cayenne Chocolate Sauce" cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeCategory category:chile_recipes cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeCategory category:chocolate_recipes cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeCategory category:main_course_recipes cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeCategory category:pan_fried_recipes cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeCategory category:sauce_recipes cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeCategory category:scallop_recipes cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeIngredient "1 pound sea scallops" cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeIngredient "1 Tbsp butter" cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeIngredient "1 Tbsp cayenne pepper (adjust to your liking)" cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeIngredient "2 ounces bittersweet chocolate, melted" cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeIngredient "Parsley for garnish" cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeIngredient "Salt and black pepper" cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce recipeInstructions ["Sprinkle scallops with salt and black pepper.","Melt butter in a large stainless steel skillet over medium heat. Place scallops in and cook 2 minutes per side. Remove and put on a platter.","Whisk together chocolate and cayenne pepper. Drizzle on individual plates, place scallops on top, garnish with fresh parsley, and serve."] cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce type cookbook:recipes cookbook:pan_seared_scallops_with_cayenne_chocolate_sauce url https://en.wikibooks.org/wiki/Cookbook:Pan_Seared_Scallops_with_Cayenne_Chocolate_Sauce cookbook:papadum label "appalam" cookbook:papadum label "papadum" cookbook:papadum name "Papadum" cookbook:papadum recipeCategory category:appetizer_recipes cookbook:papadum recipeCategory category:flatbread_recipes cookbook:papadum recipeCategory category:recipes_with_images cookbook:papadum recipeCategory category:recipes_without_cooking_time cookbook:papadum recipeCategory category:south_asian_recipes cookbook:papadum recipeCuisine cookbook:south_asian_cuisines cookbook:papadum recipeFoodstuff cookbook:cumin cookbook:papadum recipeFoodstuff cookbook:oil_and_fat cookbook:papadum recipeFoodstuff cookbook:pepper cookbook:papadum recipeFoodstuff cookbook:salt cookbook:papadum recipeFoodstuff cookbook:urad_bean cookbook:papadum recipeFoodstuff cookbook:water cookbook:papadum recipeIngredient "¼ cup water (or more if needed)" cookbook:papadum recipeIngredient "½ tsp salt" cookbook:papadum recipeIngredient "1 tsp cracked black pepper" cookbook:papadum recipeIngredient "1 tsp ground cumin seeds" cookbook:papadum recipeIngredient "8 cups black gram flour" cookbook:papadum recipeIngredient "oil for frying" cookbook:papadum recipeInstructions ["Mix flour, pepper, cumin and salt.","Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour.","Split the dough into 10 or 15 balls.","Roll out one ball at a time to a very thin round layer on a slightly oiled surface.","Dry the papadums in the oven for an hour (at about 100\u00b0C or 200\u00b0F).","Right now you can keep them in an airtight container.","Fry the papadums in oil until they are crispy (not too brown!)."] cookbook:papadum type cookbook:recipes cookbook:papadum url https://en.wikibooks.org/wiki/Cookbook:Papadum cookbook:papaya label "papaya" cookbook:papaya label "papayas" cookbook:papaya name "Papaya" cookbook:papaya type cookbook:fruits cookbook:papaya type cookbook:ingredients cookbook:papaya url https://en.wikibooks.org/wiki/Cookbook:Papaya cookbook:papdi label "papdi" cookbook:papelón_con_limón label "papelón con limón" cookbook:papri_chaat name "Papri chaat" cookbook:papri_chaat recipeIngredient "2 cups plain flour (maida)" cookbook:papri_chaat recipeIngredient "2 tsp carom seeds (ajwain), levelled" cookbook:papri_chaat recipeIngredient "Chickpeas (boiled or from a tin)" cookbook:papri_chaat recipeIngredient "Diced potato (boiled)" cookbook:papri_chaat recipeIngredient "Imli (tamarind) chutney" cookbook:papri_chaat recipeIngredient "Lemon juice" cookbook:papri_chaat recipeIngredient "Oil for deep-frying" cookbook:papri_chaat recipeIngredient "One medium onion" cookbook:papri_chaat recipeIngredient "One tablespoon of sugar (only if the tamarind chutney is spicy)" cookbook:papri_chaat recipeIngredient "Pepper" cookbook:papri_chaat recipeIngredient "Red chilli flakes (to yaste)" cookbook:papri_chaat recipeIngredient "Salt (to taste)" cookbook:papri_chaat recipeIngredient "Spice Mix" cookbook:papri_chaat recipeIngredient "Yoghurt" cookbook:papri_chaat type cookbook:recipes cookbook:papri_chaat url https://en.wikibooks.org/wiki/Cookbook:Papri_chaat cookbook:paprika_chicken difficulty 3 cookbook:paprika_chicken label "paprika chicken" cookbook:paprika_chicken name "Paprika Chicken" cookbook:paprika_chicken recipeCategory category:boiled_recipes cookbook:paprika_chicken recipeCategory category:chicken_recipes cookbook:paprika_chicken recipeCategory category:hungarian_recipes cookbook:paprika_chicken recipeCategory category:main_course_recipes cookbook:paprika_chicken recipeCategory category:medium_difficulty_recipes cookbook:paprika_chicken recipeCategory category:paprika_recipes cookbook:paprika_chicken recipeCookingTechnique cookbook:sautéing cookbook:paprika_chicken recipeCuisine cookbook:cuisine_of_hungary cookbook:paprika_chicken recipeEquipment cookbook:sauté_pan cookbook:paprika_chicken recipeFoodstuff cookbook:bell_pepper cookbook:paprika_chicken recipeFoodstuff cookbook:carrot cookbook:paprika_chicken recipeFoodstuff cookbook:chicken cookbook:paprika_chicken recipeFoodstuff cookbook:onion cookbook:paprika_chicken recipeFoodstuff cookbook:paprika cookbook:paprika_chicken recipeFoodstuff cookbook:salt cookbook:paprika_chicken recipeFoodstuff cookbook:sour_cream cookbook:paprika_chicken recipeIngredient "1 2&ndash;3 pound chicken, cut into parts" cookbook:paprika_chicken recipeIngredient "1/5 -1/2 cup heavy cream" cookbook:paprika_chicken recipeIngredient "1 carrot, thinly chopped" cookbook:paprika_chicken recipeIngredient "1 cup sour cream" cookbook:paprika_chicken recipeIngredient "1 green bell pepper" cookbook:paprika_chicken recipeIngredient "2-4 tablespoon sweet (not hot) paprika" cookbook:paprika_chicken recipeIngredient "2 medium onions, chopped" cookbook:paprika_chicken recipeIngredient "5 to 7 tablespoon olive oil." cookbook:paprika_chicken recipeIngredient "6-7 whole black peppercorn" cookbook:paprika_chicken recipeIngredient "also add one thinly chopped onion." cookbook:paprika_chicken recipeIngredient "&frac12; red bell pepper;" cookbook:paprika_chicken recipeIngredient "For every carrot used, add 1/3 parsnip, thinly chopped. This takes away the slight sweetness of the carrot." cookbook:paprika_chicken recipeIngredient "fresh green parsley" cookbook:paprika_chicken recipeIngredient "salt" cookbook:paprika_chicken recipeInstructions ["Cut the chicken into eight pieces.","Add the oil to a medium saut\u00e9 pan. Saut\u00e9 the onions, for about 3-4 minutes or until turn yellow.","Add the chicken, peppercorn, salt, paprika and stir it rapidly. It is a lot of paprika, but it is '''not hot''' and this is a Paprikash. Add water immediately so it will cover the meat. Continue cooking on a small fire, simmer the dish. (Add peppers and carrot after ten minutes if you wish. Optional.) Check on the meal. Stir occasionally until the chicken is tender. If necessary add more water, but very sparingly. Do not boil the chicken, it should be almost fried in the end. This takes about 45-50 minutes. The last 15 minutes stop adding more water and wait until the liquid is almost boiled off. Keep about a half finger thick gravy on the bottom of the pan","Add the sour cream and heavy cream to the gravy and stir. If you want to avoid the heavy cream, use more sour cream. Add fresh chopped parsley on the top.","Serve with dumplings, rice or mashed potatoes and salad."] cookbook:paprika_chicken recipeYield 6&ndash;8 as main course cookbook:paprika_chicken totalTime "prep: 15 minutes, cooking: ~65 minutes" cookbook:paprika_chicken type cookbook:recipes cookbook:paprika_chicken url https://en.wikibooks.org/wiki/Cookbook:Paprika_Chicken cookbook:paprika label "ground sweet paprika" cookbook:paprika label "hot paprika" cookbook:paprika label "paprika" cookbook:paprika name "Paprika" cookbook:paprikash recipeCategory category:chicken_recipes cookbook:paprikash type cookbook:recipes cookbook:paprika type cookbook:ingredients cookbook:paprika type cookbook:spices_and_herbs cookbook:paprika url https://en.wikibooks.org/wiki/Cookbook:Paprika cookbook:parboil label "parboil" cookbook:parboil label "parboiling" cookbook:parboil name "Parboil" cookbook:parboil type cookbook:cooking_techniques cookbook:parboil url https://en.wikibooks.org/wiki/Cookbook:Parboil cookbook:paring_knife label "knife" cookbook:paring_knife label "paring knife" cookbook:paring_knife name "Paring knife" cookbook:paring_knife name "Paring Knife" cookbook:paring_knife type cookbook:cookbook/equipment cookbook:paring_knife url https://en.wikibooks.org/wiki/Cookbook:Paring_knife cookbook:paring_knife url https://en.wikibooks.org/wiki/Cookbook:Paring_Knife cookbook:parinje_plav label "parinje plav" cookbook:parmesan_cheese label "cheese" cookbook:parmesan_cheese label "parmesan" cookbook:parmesan_cheese label "parmesan cheese" cookbook:parmesan_cheese label "parmesan reggiano cheese" cookbook:parmesan_cheese label "parmigiano cheese" cookbook:parmesan_cheese label "parmigiano reggiano" cookbook:parmesan_cheese label "parmigiano-reggiano" cookbook:parmesan_cheese name "Parmesan Cheese" cookbook:parmesan_cheese name "Parmigiano Reggiano" cookbook:parmesan_cheese recipeCategory category:cheeses cookbook:parmesan_cheese_soufflé difficulty 3 cookbook:parmesan_cheese_soufflé name "Parmesan Cheese Soufflé" cookbook:parmesan_cheese_soufflé recipeCategory category:american_recipes cookbook:parmesan_cheese_soufflé recipeCategory category:baked_recipes cookbook:parmesan_cheese_soufflé recipeCategory category:casserole_recipes cookbook:parmesan_cheese_soufflé recipeCategory category:cheese_recipes cookbook:parmesan_cheese_soufflé recipeCategory category:medium_difficulty_recipes cookbook:parmesan_cheese_soufflé recipeCategory category:omelette_recipes cookbook:parmesan_cheese_soufflé recipeCategory category:recipes_with_metric_units cookbook:parmesan_cheese_soufflé recipeCategory category:side_dish_recipes cookbook:parmesan_cheese_soufflé recipeCategory category:sour_cream_recipes cookbook:parmesan_cheese_soufflé recipeCategory category:vegetarian_recipes cookbook:parmesan_cheese_soufflé recipeCookingTechnique cookbook:baking cookbook:parmesan_cheese_soufflé recipeCookingTechnique cookbook:chopping cookbook:parmesan_cheese_soufflé recipeCuisine cookbook:cuisine_of_the_united_states cookbook:parmesan_cheese_soufflé recipeCuisine cookbook:louisiana_creole_cuisine cookbook:parmesan_cheese_soufflé recipeCuisine cookbook:new_england_cuisine cookbook:parmesan_cheese_soufflé recipeEquipment cookbook:sifter cookbook:parmesan_cheese_soufflé recipeEquipment cookbook:whisk cookbook:parmesan_cheese_soufflé recipeFoodstuff cookbook:butter cookbook:parmesan_cheese_soufflé recipeFoodstuff cookbook:cayenne_pepper cookbook:parmesan_cheese_soufflé recipeFoodstuff cookbook:chive cookbook:parmesan_cheese_soufflé recipeFoodstuff cookbook:egg_white cookbook:parmesan_cheese_soufflé recipeFoodstuff cookbook:flour cookbook:parmesan_cheese_soufflé recipeFoodstuff cookbook:parmesan_cheese cookbook:parmesan_cheese_soufflé recipeFoodstuff cookbook:salt cookbook:parmesan_cheese_soufflé recipeFoodstuff cookbook:sour_cream cookbook:parmesan_cheese_soufflé recipeIngredient "½ cup all-purpose flour" cookbook:parmesan_cheese_soufflé recipeIngredient "½ teaspoon cayenne pepper" cookbook:parmesan_cheese_soufflé recipeIngredient "1 tablespoon unsalted butter" cookbook:parmesan_cheese_soufflé recipeIngredient "1 teaspoon salt" cookbook:parmesan_cheese_soufflé recipeIngredient "2 cups low-fat sour cream" cookbook:parmesan_cheese_soufflé recipeIngredient "2 tablespoons chopped fresh chives" cookbook:parmesan_cheese_soufflé recipeIngredient "3 cups freshly grated Parmesan cheese" cookbook:parmesan_cheese_soufflé recipeIngredient "5 large egg yolks" cookbook:parmesan_cheese_soufflé recipeIngredient "7 large egg whites" cookbook:parmesan_cheese_soufflé recipeInstructions ["Preheat oven to 350\u00b0F (175C).","Butter a 2-quart (2 liter) souffl\u00e9 dish.","Add 1 cup cheese, tilting dish to evenly coat the bottom and sides.","Shake out any excess.","Set aside in refrigerator.","Place the sour cream in a large mixing bowl.","Sift the flour into the sour cream, then whisk until well combined.","Add the egg yolks, one at a time, whisking after each addition.","Stir in salt, cayenne, chives, and remaining 2 cups cheese.","In a large clean bowl (copper is ideal), vigorously whisk the egg whites until stiff peaks form.","Gently fold egg whites into the sour cream mixture.","Pour the batter into the prepared souffl\u00e9 dish and bake until souffl\u00e9 has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1\u00bd hours.","Serve immediately."] cookbook:parmesan_cheese_soufflé recipeYield 4 cookbook:parmesan_cheese_soufflé totalTime "1 to 2 hours" cookbook:parmesan_cheese_soufflé type cookbook:recipes cookbook:parmesan_cheese_soufflé url https://en.wikibooks.org/wiki/Cookbook:Parmesan_Cheese_Soufflé cookbook:parmesan_cheese type cookbook:ingredients cookbook:parmesan_cheese url https://en.wikibooks.org/wiki/Cookbook:Parmesan_Cheese cookbook:parmesan_cheese url https://en.wikibooks.org/wiki/Cookbook:Parmigiano_Reggiano cookbook:parmesan_encrusted_tilapia name "Parmesan Encrusted Tilapia" cookbook:parmesan_encrusted_tilapia recipeCategory category:baked_recipes cookbook:parmesan_encrusted_tilapia recipeCategory category:cheese_recipes cookbook:parmesan_encrusted_tilapia recipeCategory category:fish_recipes cookbook:parmesan_encrusted_tilapia recipeCategory category:main_course_recipes cookbook:parmesan_encrusted_tilapia recipeIngredient "1/2 cup garlic-flavored croûtons, finely crushed" cookbook:parmesan_encrusted_tilapia recipeIngredient "1 tbs cayenne pepper" cookbook:parmesan_encrusted_tilapia recipeIngredient "1 tbs freshly ground black pepper" cookbook:parmesan_encrusted_tilapia recipeIngredient "1 tbs salt" cookbook:parmesan_encrusted_tilapia recipeIngredient "2 tbs grated Parmesan cheese" cookbook:parmesan_encrusted_tilapia recipeIngredient "3 tilapia fillets" cookbook:parmesan_encrusted_tilapia recipeIngredient "Melted butter" cookbook:parmesan_encrusted_tilapia recipeIngredient "Olive oil" cookbook:parmesan_encrusted_tilapia recipeInstructions ["Combine salt, cayenne, pepper, cro\u00fbtons, and cheese. Set aside.","Coat fish with melted butter. Dredge both sides in cheese mixture. Let rest 2-3 minutes.","Dip fish in olive oil. Place on a shallow roasting pan and bake in a 400 degree oven 11-12 minutes or until fish is opaque and flakes easily when tested with a fork. Serve warm."] cookbook:parmesan_encrusted_tilapia type cookbook:recipes cookbook:parmesan_encrusted_tilapia url https://en.wikibooks.org/wiki/Cookbook:Parmesan_Encrusted_Tilapia cookbook:parsley label "curly parsley" cookbook:parsley label "flat-leaf parsley leaves" cookbook:parsley label "fresh parsley" cookbook:parsley label "parsley" cookbook:parsley label "parsley leaves" cookbook:parsley label "snipped parsley" cookbook:parsley name "Parsley" cookbook:parsley type cookbook:ingredients cookbook:parsley type cookbook:spices_and_herbs cookbook:parsley url https://en.wikibooks.org/wiki/Cookbook:Parsley cookbook:parsnip label "parsnip" cookbook:parsnip label "parsnip root" cookbook:parsnip label "parsnips" cookbook:parsnip name "Parsnip" cookbook:parsnip type cookbook:ingredients cookbook:parsnip url https://en.wikibooks.org/wiki/Cookbook:Parsnip cookbook:partridge label "partridge" cookbook:party_food_for_kids/introduction name "Party food for kids/Introduction" cookbook:party_food_for_kids/introduction name "Party Food for Kids/Introduction" cookbook:party_food_for_kids/introduction url https://en.wikibooks.org/wiki/Cookbook:Party_food_for_kids/Introduction cookbook:party_food_for_kids/introduction url https://en.wikibooks.org/wiki/Cookbook:Party_Food_for_Kids/Introduction cookbook:party_food_for_kids name "Party food for kids" cookbook:party_food_for_kids name "Party Food for Kids" cookbook:party_food_for_kids/pastas name "Party food for kids/Pastas" cookbook:party_food_for_kids/pastas name "Party Food for Kids/Pastas" cookbook:party_food_for_kids/pastas url https://en.wikibooks.org/wiki/Cookbook:Party_food_for_kids/Pastas cookbook:party_food_for_kids/pastas url https://en.wikibooks.org/wiki/Cookbook:Party_Food_for_Kids/Pastas cookbook:party_food_for_kids/pizzas name "Party food for kids/Pizzas" cookbook:party_food_for_kids/pizzas name "Party Food for Kids/Pizzas" cookbook:party_food_for_kids/pizzas url https://en.wikibooks.org/wiki/Cookbook:Party_food_for_kids/Pizzas cookbook:party_food_for_kids/pizzas url https://en.wikibooks.org/wiki/Cookbook:Party_Food_for_Kids/Pizzas cookbook:party_food_for_kids url https://en.wikibooks.org/wiki/Cookbook:Party_food_for_kids cookbook:party_food_for_kids url https://en.wikibooks.org/wiki/Cookbook:Party_Food_for_Kids cookbook:party_mix difficulty 1 cookbook:party_mix label "party mix" cookbook:party_mix name "Party Mix" cookbook:party_mix recipeCategory category:american_recipes cookbook:party_mix recipeCategory category:mixes cookbook:party_mix recipeCategory category:recipes_with_metric_units cookbook:party_mix recipeCategory category:snacks_recipes cookbook:party_mix recipeCategory category:vegetarian_recipes cookbook:party_mix recipeCategory category:very_easy_recipes cookbook:party_mix recipeCookingTechnique cookbook:baking cookbook:party_mix recipeCuisine cookbook:cuisine_of_the_united_states cookbook:party_mix recipeCuisine cookbook:louisiana_creole_cuisine cookbook:party_mix recipeCuisine cookbook:new_england_cuisine cookbook:party_mix recipeEquipment cookbook:oven cookbook:party_mix recipeFoodstuff cookbook:butter cookbook:party_mix recipeFoodstuff cookbook:garlic cookbook:party_mix recipeFoodstuff cookbook:margarine cookbook:party_mix recipeFoodstuff cookbook:nuts_and_seeds cookbook:party_mix recipeFoodstuff cookbook:worcestershire_sauce cookbook:party_mix recipeIngredient "¾ teaspoon garlic powder" cookbook:party_mix recipeIngredient "½ teaspoon onion powder" cookbook:party_mix recipeIngredient "1½ teaspoons seasoned salt" cookbook:party_mix recipeIngredient "1 cup (100g) mixed nuts" cookbook:party_mix recipeIngredient "1 cup (120g) bite-size pretzels" cookbook:party_mix recipeIngredient "1 cup (120g) garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces" cookbook:party_mix recipeIngredient "2 tablespoons Worcestershire sauce" cookbook:party_mix recipeIngredient "3 cups (360g) corn cereal squares" cookbook:party_mix recipeIngredient "3 cups (360g) rice cereal squares" cookbook:party_mix recipeIngredient "3 cups (360g) wheat cereal squares" cookbook:party_mix recipeIngredient "6 tablespoons butter or margarine" cookbook:party_mix recipeInstructions ["In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted.","Stir in seasonings.","Gradually stir in remaining ingredients until evenly coated.","Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.","Spread on paper towels to cool.","Store in airtight container."] cookbook:party_mix recipeYield 24 servings (½ cup each) cookbook:party_mix totalTime "prep time:15 min, start to finish:1 hr 15 min" cookbook:party_mix type cookbook:mixes cookbook:party_mix type cookbook:recipes cookbook:party_mix url https://en.wikibooks.org/wiki/Cookbook:Party_Mix cookbook:pashofa difficulty 1 cookbook:pashofa label "pashofa" cookbook:pashofa name "Pashofa" cookbook:pashofa recipeCategory category:american_recipes cookbook:pashofa recipeCategory category:corn_recipes cookbook:pashofa recipeCategory category:main_course_recipes cookbook:pashofa recipeCategory category:native_american_recipes cookbook:pashofa recipeCategory category:pork_chop_recipes cookbook:pashofa recipeCategory category:recipes_with_metric_units cookbook:pashofa recipeCategory category:recipes_without_servings cookbook:pashofa recipeCategory category:very_easy_recipes cookbook:pashofa recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pashofa recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pashofa recipeCuisine cookbook:native_american_cuisine cookbook:pashofa recipeCuisine cookbook:new_england_cuisine cookbook:pashofa recipeFoodstuff cookbook:pork cookbook:pashofa recipeIngredient "5kg (1lb) cubed pork chops" cookbook:pashofa recipeIngredient "900g (2 pounds) of Pashofa (hominy) corn" cookbook:pashofa recipeInstructions ["Rinse the corn a number of times; pick out floating hulls.","Put rinsed corn into a nice, large pot and put water (7.5cm - 10cm) 3-4 inches over.","Bring corn to a boil and put the pork into the pot.","Turn stove down to medium-low and simmer for two to three hours. Stir occasionally to avoid scorching. You may have to add water as it boils away."] cookbook:pashofa recipeNotes "*[http:\/\/www.nativetech.org\/recipes\/recipe.php?recipeid=326 An alternate Pashofa recipe] " cookbook:pashofa totalTime "4-5 hours" cookbook:pashofa type cookbook:recipes cookbook:pashofa url https://en.wikibooks.org/wiki/Cookbook:Pashofa cookbook:paska label "paska" cookbook:passion_fruit label "passion fruit" cookbook:passion_fruit name "Passion Fruit" cookbook:passion_fruit type cookbook:fruits cookbook:passion_fruit type cookbook:ingredients cookbook:passion_fruit url https://en.wikibooks.org/wiki/Cookbook:Passion_Fruit cookbook:passover_apple_cake name "Passover Apple Cake" cookbook:passover_apple_cake recipeCategory category:passover_recipes cookbook:passover_apple_cake recipeIngredient "1/2 cup sugar" cookbook:passover_apple_cake recipeIngredient "1/3 cup chopped walnuts" cookbook:passover_apple_cake recipeIngredient "1/3 cup oil" cookbook:passover_apple_cake recipeIngredient "2 tsp. cinnamon" cookbook:passover_apple_cake recipeIngredient "3/4 cup cake meal" cookbook:passover_apple_cake recipeIngredient "3/4 cup sugar" cookbook:passover_apple_cake recipeIngredient "3 eggs" cookbook:passover_apple_cake recipeIngredient "5 apples, peeled & sliced (Granny Smiths are best)" cookbook:passover_apple_cake recipeInstructions ["In a medium sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light.","Add the cake meal and mix well.","Pour half of the mixture into a lightly greased 8 or 9 inch square baking pan.","Distribute half the apples over the batter.","Pour the remaining batter over the apples and cover with the remaining apples.","Combine topping ingredients in a small bowl; sprinkle over the apples.","Bake in a preheated 350~ oven for approximately 1 1\/2 hours."] cookbook:passover_apple_cake type cookbook:recipes cookbook:passover_apple_cake url https://en.wikibooks.org/wiki/Cookbook:Passover_Apple_Cake cookbook:passover_carrot_almond_cake name "Passover Carrot Almond Cake" cookbook:passover_carrot_almond_cake recipeCategory category:baking_recipes cookbook:passover_carrot_almond_cake recipeCategory category:cake_recipes cookbook:passover_carrot_almond_cake recipeCategory category:dessert_recipes cookbook:passover_carrot_almond_cake recipeCategory category:jewish_recipes cookbook:passover_carrot_almond_cake recipeCategory category:passover_recipes cookbook:passover_carrot_almond_cake recipeIngredient "1 1/2 cup carrot, finely grated" cookbook:passover_carrot_almond_cake recipeIngredient "1/2 cup granulated sugar" cookbook:passover_carrot_almond_cake recipeIngredient "1/2 cup light brown sugar" cookbook:passover_carrot_almond_cake recipeIngredient "1/2 teaspoon cinnamon" cookbook:passover_carrot_almond_cake recipeIngredient "1/4 teaspoon salt" cookbook:passover_carrot_almond_cake recipeIngredient "1 cup toasted almonds finely grated" cookbook:passover_carrot_almond_cake recipeIngredient "1 teaspoon vanilla (optional)" cookbook:passover_carrot_almond_cake recipeIngredient "3 Tablespoon matzo meal" cookbook:passover_carrot_almond_cake recipeIngredient "4 eggs separated, at room temperature" cookbook:passover_carrot_almond_cake recipeIngredient "matzo cake meal, (for pan)" cookbook:passover_carrot_almond_cake recipeInstructions ["Preheat the oven to 350\u00b0F","Grease the bottom of an 8" springform pan","Lightly dust with almond meal.","Beat egg yolks and brown sugar in a large bowl with an electric mixer until a slowly dissolving ribbon forms when the beaters are lifted (about 5 minutes).","Stir in carrots and vanilla.","Clean and dry the beater","Beat the egg whites with the salt until soft peaks form.","Gradually add the granulated sugar and beat until the egg whites are form peaks.","Gently fold in the egg yolk mixture.","Combine the almonds, 3 tablespoons of cake meal and the cinnamon.","Fold gently into the egg mixture.","Turn into prepared pan smoothing the top.","Bake until tester comes out clean (about 1 hour)","Immediately run a knife around the edges.","Leave to cool in the pan on a rack.","Remove from the springform pan."] cookbook:passover_carrot_almond_cake type cookbook:recipes cookbook:passover_carrot_almond_cake url https://en.wikibooks.org/wiki/Cookbook:Passover_Carrot_Almond_Cake cookbook:passover_hazelnut_chocolate_loaf name "Passover Hazelnut Chocolate Loaf" cookbook:passover_hazelnut_chocolate_loaf recipeCategory category:baking_recipes cookbook:passover_hazelnut_chocolate_loaf recipeCategory category:cake_recipes cookbook:passover_hazelnut_chocolate_loaf recipeCategory category:jewish_recipes cookbook:passover_hazelnut_chocolate_loaf recipeCategory category:passover_recipes cookbook:passover_hazelnut_chocolate_loaf recipeIngredient "1/2 cup sugar" cookbook:passover_hazelnut_chocolate_loaf recipeIngredient "1/2 tablespoon potato flour or rice flour" cookbook:passover_hazelnut_chocolate_loaf recipeIngredient "1 cup hazelnuts" cookbook:passover_hazelnut_chocolate_loaf recipeIngredient "4 eggs plus 1 egg white (at room temperature)" cookbook:passover_hazelnut_chocolate_loaf recipeIngredient "5 1/2 tablespoons unsalted margarine (125gms.)" cookbook:passover_hazelnut_chocolate_loaf recipeIngredient "6 ounces semisweet or bittersweet chocolate" cookbook:passover_hazelnut_chocolate_loaf recipeInstructions ["Preheat oven to 350 degrees Fahrenheit and roast hazelnuts for about 15 minutes.","Rub to remove skin and allow nuts to cool.","Coarsely chop nuts and two oz of chocolate into small chips and set aside.","Grease a 9 X 5- inch loaf pan with 1\/2 tablespoon of the margarine and dust lightly with potato flour.","Place remaining chocolate, broken into small pieces, in top of double boiler.","Cover and place over simmering water until melted.","Gradually whisk in margarine until smooth and evenly mixed; set aside.","Beat egg yolks, while adding sugar slowly until pale and thick (about 10 mins).","Pour in cooled chocolate, beating until thoroughly combined; set aside.","Beat the five egg whites at high speed until stiff.","With a rubber spatula, fold half the nuts, the chocolate chips and a quarter of the egg whites into the chocolate mixture.","Repeat with another quarter of the whites and the remaining nuts.","Reverse the process, pouring chocolate over the remaining egg-whites.","Gently fold the two mixtures together until uniform throughout.","Pour the batter into the pan","Bake in the center of the oven for about 55 minutes or until a cake tester comes out dry.","Allow to cool.","Loosen sides with a knife before removing cake."] cookbook:passover_hazelnut_chocolate_loaf type cookbook:recipes cookbook:passover_hazelnut_chocolate_loaf url https://en.wikibooks.org/wiki/Cookbook:Passover_Hazelnut_Chocolate_Loaf cookbook:passover_orange_walnut_cake name "Passover orange walnut cake" cookbook:passover_orange_walnut_cake name "Passover Orange Walnut Cake" cookbook:passover_orange_walnut_cake recipeCategory category:baking_recipes cookbook:passover_orange_walnut_cake recipeCategory category:cake_recipes cookbook:passover_orange_walnut_cake recipeCategory category:egg_recipes cookbook:passover_orange_walnut_cake recipeCategory category:orange_recipes cookbook:passover_orange_walnut_cake recipeCategory category:passover_recipes cookbook:passover_orange_walnut_cake recipeCategory category:walnut_recipes cookbook:passover_orange_walnut_cake recipeFoodstuff cookbook:egg cookbook:passover_orange_walnut_cake recipeFoodstuff cookbook:oil_and_fat cookbook:passover_orange_walnut_cake recipeFoodstuff cookbook:orange cookbook:passover_orange_walnut_cake recipeFoodstuff cookbook:sugar cookbook:passover_orange_walnut_cake recipeFoodstuff cookbook:walnut cookbook:passover_orange_walnut_cake recipeIngredient "1 cup of ground walnuts" cookbook:passover_orange_walnut_cake recipeIngredient "1 cup of matzah meal" cookbook:passover_orange_walnut_cake recipeIngredient "1 cup of oil" cookbook:passover_orange_walnut_cake recipeIngredient "1 cup of sugar" cookbook:passover_orange_walnut_cake recipeIngredient "5 eggs" cookbook:passover_orange_walnut_cake recipeIngredient "orange extract" cookbook:passover_orange_walnut_cake recipeInstructions ["Preheat oven to 350 degrees.","Beat eggs and add sugar, mix.","Mix in oil and add matzah meal.","Add walnuts and mix.","Add orange extract generously and mix.","Pour into 9-inch cake pan.","Cook 30 to 40 minutes."] cookbook:passover_orange_walnut_cake type cookbook:recipes cookbook:passover_orange_walnut_cake url https://en.wikibooks.org/wiki/Cookbook:Passover_orange_walnut_cake cookbook:passover_orange_walnut_cake url https://en.wikibooks.org/wiki/Cookbook:Passover_Orange_Walnut_Cake cookbook:pasta_and_bean_soup name "Pasta and bean soup" cookbook:pasta_and_bean_soup name "Pasta and Bean Soup" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) difficulty 2 cookbook:pasta_and_bean_soup_(pasta_e_fagioli) label "pasta e fagioli" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) name "Pasta and Bean Soup (Pasta e Fagioli)" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) name "Pasta e Fagioli" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeCategory category:bean_recipes cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeCategory category:easy_recipes cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeCategory category:italian_recipes cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeCategory category:pasta_recipes cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeCategory category:stew_recipes cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeCategory category:vegan_recipes cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeCuisine cookbook:cuisine_of_italy cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeCuisine cookbook:vegan_cuisine cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:bay_leaf cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:black-eyed_pea cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:chickpea cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:chiles cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:garlic cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:legumes cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:lima_bean cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:olive_oil cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:parsley cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:pasta cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:pinto_bean cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:salt cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeFoodstuff cookbook:wheat cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeIngredient "½ pound of small diameter macaroni, whole wheat is best" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeIngredient "1 bay leaf" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeIngredient "1 cup of olive oil" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeIngredient "1 pound dried white beans" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeIngredient "1 teaspoon or more crushed or ground hot red pepper" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeIngredient "a whole clove of garlic, unshelled" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeIngredient "fresh parsley" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeIngredient "salt to taste." cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeInstructions ["Put washed beans in salted water, 3 parts to 1 part beans.","Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.","Do not drain beans, but bring to a boil.","Skim off foam and add oil, garlic and bay leaf.","Simmer for about 2 hours, or until tender.","Cook pasta for 6 or 7 minutes, but don't let it get too soft.","Drain pasta and save some of the water.","Stir pasta and red pepper into beans and simmer until pasta is eatably soft, adding some of the saved water if necessary.","Garnish with red pepper to taste and parsley."] cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeNotes "*Beans: Use whichever sort is the favorite in your neighborhood and likely to be freshest. In Southern California that would be pinto beans, in the deep South, black-eyed peas or perhaps butter beans. Garbanzos might be good. Navy beans are always safe. *Olive oil: Use the best grade you can get: Cold pressed, Extra Virgin. *With a salad and some red wine this is a hearty meal, and can be eaten the next day, cold or reheated. " cookbook:pasta_and_bean_soup_(pasta_e_fagioli) recipeYield 6 cookbook:pasta_and_bean_soup_(pasta_e_fagioli) totalTime "2–3 hours" cookbook:pasta_and_bean_soup_(pasta_e_fagioli) type cookbook:recipes cookbook:pasta_and_bean_soup_(pasta_e_fagioli) url https://en.wikibooks.org/wiki/Cookbook:Pasta_and_Bean_Soup_(Pasta_e_Fagioli) cookbook:pasta_and_bean_soup_(pasta_e_fagioli) url https://en.wikibooks.org/wiki/Cookbook:Pasta_e_Fagioli cookbook:pasta_and_bean_soup recipeCategory category:bean_recipes cookbook:pasta_and_bean_soup recipeCategory category:italian_recipes cookbook:pasta_and_bean_soup recipeCategory category:pasta_recipes cookbook:pasta_and_bean_soup recipeCategory category:recipes_with_metric_units cookbook:pasta_and_bean_soup recipeCategory category:soup_recipes cookbook:pasta_and_bean_soup recipeCookingTechnique cookbook:al_dente cookbook:pasta_and_bean_soup recipeCookingTechnique cookbook:purée cookbook:pasta_and_bean_soup recipeCuisine cookbook:cuisine_of_italy cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:bouillon_cube cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:cayenne_pepper cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:chicken cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:cream cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:garlic cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:olive_oil cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:onion cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:parmesan_cheese cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:parsley cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:pasta cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:pepper cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:rosemary cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:salt cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:spinach cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:tomato cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:water cookbook:pasta_and_bean_soup recipeFoodstuff cookbook:wine cookbook:pasta_and_bean_soup recipeIngredient "100 ml of single fresh cream (optional)" cookbook:pasta_and_bean_soup recipeIngredient "1 ½ litres water" cookbook:pasta_and_bean_soup recipeIngredient "1 glass of dry white wine" cookbook:pasta_and_bean_soup recipeIngredient "1 handful of fresh, chopped spinach (optional)" cookbook:pasta_and_bean_soup recipeIngredient "1 large slug of premium olive oil" cookbook:pasta_and_bean_soup recipeIngredient "1 onion, peeled and chopped" cookbook:pasta_and_bean_soup recipeIngredient "1 pinch of salt" cookbook:pasta_and_bean_soup recipeIngredient "1 sprig of rosemary about 3 inches long" cookbook:pasta_and_bean_soup recipeIngredient "2 235g tins of borlotti beans" cookbook:pasta_and_bean_soup recipeIngredient "2 chicken stock cubes" cookbook:pasta_and_bean_soup recipeIngredient "3 large ''squeezes'' of Italian tomato purée" cookbook:pasta_and_bean_soup recipeIngredient "4 very red tomatoes, chopped finely or one tin (235 g) chopped tomatoes" cookbook:pasta_and_bean_soup recipeIngredient "5 cloves of garlic, peeled and chopped ''(use less garlic at your peril!!)''" cookbook:pasta_and_bean_soup recipeIngredient "5 handfuls of pasta shells or penne" cookbook:pasta_and_bean_soup recipeIngredient "A large handful of chopped parsley" cookbook:pasta_and_bean_soup recipeIngredient "large pinch of cayenne pepper" cookbook:pasta_and_bean_soup recipeIngredient "large pinch of freshly ground pepper" cookbook:pasta_and_bean_soup recipeInstructions ["Heat the olive oil in the pan, and add the chopped garlic and onions and fry gently for about 3 minutes until translucent but not coloured. Add the cayenne pepper and mix well in the pan.","Add the glass of white wine and allow to evaporate slightly","Add the water, the stock cubes, the tomato paste, pepper, salt, Pasta and the 2 tins of beans and allow to simmer gently for as long as the pasta needs to cook (see packet) stirring occasionally.","Once the pasta is al dente, stop the cooking process and add the chopped parsley and the cream and stir in well.","Now add the rosemary sprig and allow the whole thing to infuse for about 2 hours."] cookbook:pasta_and_bean_soup recipeNotes "* Add a small piece of Parmesan rind to the pot once you have added the water. Take it out once you are ready to serve the soup. Adds a... well... a parmesany taste to the soup!! * The soup should be quite thick, but if it is not thick enough, take some of the soup out of the pot (preferably excluding any pasta) and blend it. Return the blended mixture to the soup to thicken. * This soup can be adjusted by the addition of extra beans, extra pasta, to suit your individual taste. As a general rule the pasta should form about 40 percent of the soup ! " cookbook:pasta_and_bean_soup type cookbook:recipes cookbook:pasta_and_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Pasta_and_bean_soup cookbook:pasta_and_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Pasta_and_Bean_Soup cookbook:pasta_casserole_(pastitsio) label "pastitsio" cookbook:pasta_casserole_(pastitsio) name "Pasta Casserole (Pastitsio)" cookbook:pasta_casserole_(pastitsio) name "Pastitsio" cookbook:pasta_casserole_(pastitsio) recipeCategory category:casserole_recipes cookbook:pasta_casserole_(pastitsio) recipeCategory category:greek_recipes cookbook:pasta_casserole_(pastitsio) recipeCategory category:pasta_recipes cookbook:pasta_casserole_(pastitsio) recipeCategory category:recipes_with_metric_units cookbook:pasta_casserole_(pastitsio) recipeCuisine cookbook:cuisine_of_greece cookbook:pasta_casserole_(pastitsio) recipeIngredient "2 Tablespoons stale breadcrumbs to top" cookbook:pasta_casserole_(pastitsio) type cookbook:recipes cookbook:pasta_casserole_(pastitsio) url https://en.wikibooks.org/wiki/Cookbook:Pasta_Casserole_(Pastitsio) cookbook:pasta_casserole_(pastitsio) url https://en.wikibooks.org/wiki/Cookbook:Pastitsio cookbook:pasta_fork label "pasta fork" cookbook:pasta_fork name "Pasta Fork" cookbook:pasta_fork type cookbook:cookbook/equipment cookbook:pasta_fork url https://en.wikibooks.org/wiki/Cookbook:Pasta_Fork cookbook:pasta_frola label "pasta frola" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) label "pasta alla gorgonzola" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) name "Pasta alla gorgonzola" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) name "Pasta Alla Gorgonzola" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) name "Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeCategory category:cheese_recipes cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeCategory category:pasta_recipes cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeCategory category:side_dish_recipes cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:gorgonzola_cheese cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:lemon cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:milk cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:mixed_herbs cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:nutmeg cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:olive_oil cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:pasta cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:ricotta cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeFoodstuff cookbook:zest cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "150 g ricotta cheese" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "500 g of the strongest Mountain or Valley Gorgonzola cheese you can buy. (''I don't care what anyone else says, an alternative cheese will NOT do!!'')" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "a few drops of olive oil" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "a pinch of mixed Herbs" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "grated nutmeg" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "on standby - 1 glass of fresh milk" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "penne or your favourite pasta (though a "ridged" pasta is the best for this recipe!)" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "water" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeIngredient "zest of one lemon" cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) recipeInstructions ["Put on the pasta to cook in plenty of salted water.","Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point add the ricotta cheese and continue to melt until the whole lot becomes a sauce.","If the sauce remains too thick, add a little of the milk and heat up once again.","Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.","Once the pasta is cooked, drain well and tip into a mixing bowl.","Add the Gorgonzola sauce, and using a wooden spoon, mix well."] cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) type cookbook:recipes cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) url https://en.wikibooks.org/wiki/Cookbook:Pasta_alla_gorgonzola cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) url https://en.wikibooks.org/wiki/Cookbook:Pasta_Alla_Gorgonzola cookbook:pasta_in_gorgonzola_cheese_sauce_(pasta_alla_gorgonzola) url https://en.wikibooks.org/wiki/Cookbook:Pasta_in_Gorgonzola_Cheese_Sauce_(Pasta_Alla_Gorgonzola) cookbook:pasta label "angel hair pasta" cookbook:pasta label "angel-hair pasta" cookbook:pasta label "dried pasta" cookbook:pasta label "egg noodles" cookbook:pasta label "fettuccine" cookbook:pasta label "fettuccini pasta" cookbook:pasta label "fideua" cookbook:pasta label "''fusilli''" cookbook:pasta label "fusilli" cookbook:pasta label "italian pasta" cookbook:pasta label "linguine" cookbook:pasta label "macaroni" cookbook:pasta label "medium egg noodles" cookbook:pasta label "noodle" cookbook:pasta label "noodles" cookbook:pasta label "'''pasta'''" cookbook:pasta label "pasta" cookbook:pasta label "pastas" cookbook:pasta label "penne pasta" cookbook:pasta label "penne, spaghetti" cookbook:pasta label "potato gnocchi" cookbook:pasta label "rice noodles" cookbook:pasta label "shirataki noodles" cookbook:pasta label "small spiral pasta" cookbook:pasta label "spaghetti" cookbook:pasta label "spaghetti noodles" cookbook:pasta label "tortellini" cookbook:pasta_maker label "pasta maker" cookbook:pasta_maker name "Pasta Maker" cookbook:pasta_maker type cookbook:cookbook/equipment cookbook:pasta_maker url https://en.wikibooks.org/wiki/Cookbook:Pasta_Maker cookbook:pasta_marinata label "pasta marinata" cookbook:pasta_marinata name "Pasta Marinata" cookbook:pasta_marinata recipeCategory category:batter_recipes cookbook:pasta_marinata recipeCategory category:italian_recipes cookbook:pasta_marinata recipeCuisine cookbook:cuisine_of_italy cookbook:pasta_marinata recipeFoodstuff cookbook:butter cookbook:pasta_marinata recipeFoodstuff cookbook:egg cookbook:pasta_marinata recipeFoodstuff cookbook:flour cookbook:pasta_marinata recipeFoodstuff cookbook:olive_oil cookbook:pasta_marinata recipeFoodstuff cookbook:salt cookbook:pasta_marinata recipeFoodstuff cookbook:water cookbook:pasta_marinata recipeIngredient "2 eggs (separated)" cookbook:pasta_marinata recipeIngredient "2 ounces melted butter (or olive oil)," cookbook:pasta_marinata recipeIngredient "2 ounces semolina flour" cookbook:pasta_marinata recipeIngredient "about 8 ounces water" cookbook:pasta_marinata recipeIngredient "Salt to taste" cookbook:pasta_marinata recipeInstructions ["Mix the following ingredients well together: semolina flour, the yolks of two eggs, a little salt, and melted butter.","Add the water so as to form a liquid substance.","At the last add the whites of two eggs beaten up to a snow."] cookbook:pasta_marinata type cookbook:recipes cookbook:pasta_marinata url https://en.wikibooks.org/wiki/Cookbook:Pasta_Marinata cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) difficulty 3 cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) label "mostaccioli" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) name "Mostaccioli" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) name "Pasta, Meat and Cheese Casserole (Mostaccioli)" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeCategory category:casserole_recipes cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeCategory category:ground_beef_recipes cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeCategory category:medium_difficulty_recipes cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeCategory category:pasta_recipes cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeCookingTechnique cookbook:al_dente cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeCookingTechnique cookbook:mincing cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeCookingTechnique cookbook:simmering cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:basil cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:beef cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:bell_pepper cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:cheese cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:chili_powder cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:clove cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:egg cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:garlic cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:onion cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:oregano cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:parmesan_cheese cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:pasta cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:pepper cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:ricotta cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:salt cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:sugar cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:tomato cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeFoodstuff cookbook:water cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1/2 cup water" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1/2 pound ground beef" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1/2 tablespoon chili powder" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1/2 teaspoon dried oregano" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1/2 teaspoon red pepper" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1/2 teaspoon salt" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1/4 cup Parmesan cheese" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1 clove minced garlic" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1 cup chopped canned tomatoes," cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1 cup uncooked mostaccioli pasta" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1 egg, slightly beaten" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "1 teaspoon dried basil leaves" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "2 Italian sausages, removed from casings" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "2 tablespoons chopped green bell pepper" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "2 tablespoons chopped onion" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "3 ounces tomato paste" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "8 ounces ricotta cheese" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "A dash of black pepper" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeIngredient "A dash of sugar" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeInstructions ["Cook mostaccioli until al dente in boiling salted water. Drain and set aside.","In skillet, combine meat, sausages, onion, green pepper and garlic. Cook while breaking up meat, until browned. Drain off fat.","To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat.","Cover and simmer 15 to 20 minutes, stirring occasionally.","Combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in 1 quart buttered baking dish.","Spread cheese mixture evenly over the top. cover with remaining pasta.","Bake, covered, at 350\u00b0F for 30 to 35 minutes or until cooked through."] cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) recipeYield 4 cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) totalTime "55 - 60 minutes" cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) type cookbook:recipes cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) url https://en.wikibooks.org/wiki/Cookbook:Mostaccioli cookbook:pasta,_meat_and_cheese_casserole_(mostaccioli) url https://en.wikibooks.org/wiki/Cookbook:Pasta,_Meat_and_Cheese_Casserole_(Mostaccioli) cookbook:pasta name "Fusilli" cookbook:pasta name "Italian Pasta" cookbook:pasta name "Noodle" cookbook:pasta name "Pasta" cookbook:pasta name "Pasta of Italy" cookbook:pasta_of_asia label "asian pasta" cookbook:pasta_of_asia label "pasta of asia" cookbook:pasta_of_asia name "Pasta of Asia" cookbook:pasta_of_asia url https://en.wikibooks.org/wiki/Cookbook:Pasta_of_Asia cookbook:pasta_puttanesca label "pasta puttanesca" cookbook:pasta recipeCategory category:featured_ingredients cookbook:pasta_romanov label "pasta romanov" cookbook:pasta_romanov name "Pasta Romanov" cookbook:pasta_romanov recipeCategory category:pasta_recipes cookbook:pasta_romanov recipeCategory category:seafood_recipes cookbook:pasta_romanov recipeFoodstuff cookbook:caviar cookbook:pasta_romanov recipeFoodstuff cookbook:lemon cookbook:pasta_romanov recipeFoodstuff cookbook:pasta cookbook:pasta_romanov recipeIngredient "Caviar (or lumpfish roe - cheaper alternative)" cookbook:pasta_romanov recipeIngredient "Mascarpone cheese (or similar bland cheese - e.g. Ricotta)" cookbook:pasta_romanov recipeIngredient "Pasta (taglietelli, spaghetti or angel hair preferred)" cookbook:pasta_romanov recipeIngredient "Tomato puree (paste)" cookbook:pasta_romanov recipeIngredient "Vodka" cookbook:pasta_romanov recipeIngredient "Whole lemon" cookbook:pasta_romanov recipeInstructions ["Boil a kettle and put the pasta on.","Melt the cheese (do not overheat) and stir in a little tomato puree to turn it salmon pink.","Add a slug of vodka to the melted cheese.","Add a teaspoon of caviar to the cheese and toss the drained pasta in it to coat.","Cut lemon into wedges and use as garnish with a teaspoon or two of caviar."] cookbook:pasta_romanov type cookbook:recipes cookbook:pasta_romanov url https://en.wikibooks.org/wiki/Cookbook:Pasta_Romanov cookbook:pasta_sauce label "pasta sauce" cookbook:pasta_seasoning label "pasta seasoning" cookbook:pasta_soup_for_kids difficulty 1 cookbook:pasta_soup_for_kids name "Pasta Soup for Kids" cookbook:pasta_soup_for_kids recipeCategory category:american_recipes cookbook:pasta_soup_for_kids recipeCategory category:carrot_recipes cookbook:pasta_soup_for_kids recipeCategory category:corn_recipes cookbook:pasta_soup_for_kids recipeCategory category:inexpensive_recipes cookbook:pasta_soup_for_kids recipeCategory category:pasta_recipes cookbook:pasta_soup_for_kids recipeCategory category:soup_recipes cookbook:pasta_soup_for_kids recipeCategory category:tofu_recipes cookbook:pasta_soup_for_kids recipeCategory category:vegan_recipes cookbook:pasta_soup_for_kids recipeCategory category:very_easy_recipes cookbook:pasta_soup_for_kids recipeCategory category:zucchini_recipes cookbook:pasta_soup_for_kids recipeCookingTechnique cookbook:boiling cookbook:pasta_soup_for_kids recipeCookingTechnique cookbook:dice cookbook:pasta_soup_for_kids recipeCookingTechnique cookbook:simmering cookbook:pasta_soup_for_kids recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pasta_soup_for_kids recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pasta_soup_for_kids recipeCuisine cookbook:new_england_cuisine cookbook:pasta_soup_for_kids recipeCuisine cookbook:vegan_cuisine cookbook:pasta_soup_for_kids recipeFoodstuff cookbook:broth cookbook:pasta_soup_for_kids recipeFoodstuff cookbook:carrot cookbook:pasta_soup_for_kids recipeFoodstuff cookbook:corn cookbook:pasta_soup_for_kids recipeFoodstuff cookbook:pasta cookbook:pasta_soup_for_kids recipeFoodstuff cookbook:pea cookbook:pasta_soup_for_kids recipeFoodstuff cookbook:squash cookbook:pasta_soup_for_kids recipeFoodstuff cookbook:tofu cookbook:pasta_soup_for_kids recipeFoodstuff cookbook:zucchini cookbook:pasta_soup_for_kids recipeIngredient "½ cup baby corn, ¼-inch pieces (or ¼ cup frozen corn [see Notes])" cookbook:pasta_soup_for_kids recipeIngredient "½ cup carrots, in tiny cubes (the size of small peas)" cookbook:pasta_soup_for_kids recipeIngredient "½ cup diced yellow crooked-neck squash" cookbook:pasta_soup_for_kids recipeIngredient "½ cup diced zucchini" cookbook:pasta_soup_for_kids recipeIngredient "½ cup minced firm tofu" cookbook:pasta_soup_for_kids recipeIngredient "½ cup small peas (frozen [see Notes])" cookbook:pasta_soup_for_kids recipeIngredient "1 quart vegetable broth" cookbook:pasta_soup_for_kids recipeIngredient "1 to 1½ cups cooked small pasta [see Notes]" cookbook:pasta_soup_for_kids recipeInstructions ["Bring broth to boil in a medium-sized saucepan.","Add carrots, and lower the heat to a simmer.","Cook for 5 minutes, or until carrots are just tender.","Add zucchini, squash, and corn.","Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.","Simmer just a couple of minutes longer.","Serve hot (or very warm) in small bowl with small spoons."] cookbook:pasta_soup_for_kids recipeNotes "* Small pasta: alphabets, little circles, little stars, or orzo, or a combination to delight kids! * Cook pasta and store in water, covered, in the refrigerator until use. Drain well to add to the hot broth. * Frozen Vegetables can be added to the broth frozen. " cookbook:pasta_soup_for_kids recipeYield 6 cookbook:pasta_soup_for_kids totalTime "½ hour" cookbook:pasta_soup_for_kids type cookbook:recipes cookbook:pasta_soup_for_kids url https://en.wikibooks.org/wiki/Cookbook:Pasta_Soup_for_Kids cookbook:pasta type cookbook:assemblages cookbook:pasta type cookbook:ingredients cookbook:pasta url https://en.wikibooks.org/wiki/Cookbook:Fusilli cookbook:pasta url https://en.wikibooks.org/wiki/Cookbook:Italian_Pasta cookbook:pasta url https://en.wikibooks.org/wiki/Cookbook:Noodle cookbook:pasta url https://en.wikibooks.org/wiki/Cookbook:Pasta cookbook:pasta url https://en.wikibooks.org/wiki/Cookbook:Pasta_of_Italy cookbook:pasta_with_hot_dogs label "pasta with hot dogs" cookbook:pasta_with_hot_dogs name "Pasta with Hot Dogs" cookbook:pasta_with_hot_dogs recipeCategory category:pasta_recipes cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:bell_pepper cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:corn cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:egg cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:hot_dog cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:leek cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:milk cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:pasta cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:pepper cookbook:pasta_with_hot_dogs recipeFoodstuff cookbook:salt cookbook:pasta_with_hot_dogs recipeIngredient "1/2 tsp black pepper" cookbook:pasta_with_hot_dogs recipeIngredient "1 leek" cookbook:pasta_with_hot_dogs recipeIngredient "1 red bell pepper" cookbook:pasta_with_hot_dogs recipeIngredient "1tsp salt" cookbook:pasta_with_hot_dogs recipeIngredient "200g pasta (can be reduced)" cookbook:pasta_with_hot_dogs recipeIngredient "2dl milk" cookbook:pasta_with_hot_dogs recipeIngredient "300g hot dogs (can be increased)" cookbook:pasta_with_hot_dogs recipeIngredient "350g maize corn (can be skipped)" cookbook:pasta_with_hot_dogs recipeIngredient "4 eggs" cookbook:pasta_with_hot_dogs recipeInstructions ["Boil the pasta according to directions on package.","Chop down the hot dogs, leek and red pepper.","Put the (relatively) dry ingredients (pasta, hot dogs, red pepper and maize corn) into a baking form.","Whip the eggs and milk together and season as needed with salt and pepper","Pour the mix over the dry ingredients, and bake everything together in a 200-225\u00b0C hot oven, for 25-35 minutes."] cookbook:pasta_with_hot_dogs type cookbook:recipes cookbook:pasta_with_hot_dogs url https://en.wikibooks.org/wiki/Cookbook:Pasta_with_Hot_Dogs cookbook:pasta_with_pancetta_and_cauliflower label "pasta with pancetta and cauliflower" cookbook:pasta_with_pancetta_and_cauliflower name "Pasta with Pancetta and Cauliflower" cookbook:pasta_with_pancetta_and_cauliflower recipeCategory category:bacon_recipes cookbook:pasta_with_pancetta_and_cauliflower recipeCategory category:pasta_recipes cookbook:pasta_with_pancetta_and_cauliflower recipeCookingTechnique cookbook:al_dente cookbook:pasta_with_pancetta_and_cauliflower recipeCookingTechnique cookbook:sautéing cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:cauliflower cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:chiles cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:egg_yolk cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:garlic cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:pancetta cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:parsley cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:pasta cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:pecorino_romano_cheese cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:pepper cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:salt cookbook:pasta_with_pancetta_and_cauliflower recipeFoodstuff cookbook:tomato cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "½ cup of grated Pecorino Romano cheese" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "1 14oz can of diced tomatoes, drained" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "1 head of cauliflower (cut into florets)" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "1 lb dried pasta" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "3 egg yolks" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "4 cloves of garlic, sliced thin" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "6oz pancetta (small dice)" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "chopped parsley, additional grated Pecorino Romano cheese" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "red pepper flakes" cookbook:pasta_with_pancetta_and_cauliflower recipeIngredient "salt and pepper to taste" cookbook:pasta_with_pancetta_and_cauliflower recipeInstructions ["Bring 4 quarts of water to a boil. Add Cauliflower Florets to boiling water and cook for 4 minutes, and transfer Cauliflower to an ice bath (do not discard cooking water).","Heat 2 tablespoons of Extra Virgin Olive Oil over medium high heat in a large pan. Once hot, add the diced pancetta, and begin to brown.","Once pancetta begins to brown, add pasta to boiling water.","After pancetta is almost completely browned, reduce heat to medium and add the garlic and red pepper flakes. Saut\u00e9 until garlic begins to turn golden, and then add the cauliflower and the drained diced tomatoes and toss to heat through. Add \u00bc cup of the pasta water, as well as salt and pepper.","While pasta is finishing cooking, beat the egg yolks, grated cheese, salt and pepper until smooth.","When the pasta is about 2 minutes away from being al dente, drain.","Lower the heat on the sauce to low and add the pasta to the sauce and toss to combine. Once combined, pour on the egg yolk mixture and '''quickly''' toss the pasta to coat it with the mixture (the egg yolks should coat the pasta, and not scramble).","Once heated through, remove to serving bowl or individual plates and garnish with the chopped parsley and additional cheese."] cookbook:pasta_with_pancetta_and_cauliflower type cookbook:recipes cookbook:pasta_with_pancetta_and_cauliflower url https://en.wikibooks.org/wiki/Cookbook:Pasta_with_Pancetta_and_Cauliflower cookbook:paste_for_tarts label "paste for tarts" cookbook:paste_for_tarts name "Paste for tarts" cookbook:paste_for_tarts name "Paste for Tarts" cookbook:paste_for_tarts recipeCategory category:pastry_recipes cookbook:paste_for_tarts recipeFoodstuff cookbook:butter cookbook:paste_for_tarts recipeFoodstuff cookbook:cream cookbook:paste_for_tarts recipeFoodstuff cookbook:flour cookbook:paste_for_tarts recipeFoodstuff cookbook:sugar cookbook:paste_for_tarts recipeIngredient "1 gill cream" cookbook:paste_for_tarts recipeIngredient "1 ounce of loaf sugar" cookbook:paste_for_tarts recipeIngredient "1 pound of fine flour" cookbook:paste_for_tarts recipeIngredient "3 ounces of butter" cookbook:paste_for_tarts recipeInstructions ["Put an ounce of loaf sugar, beaten and sifted, to one pound of fine flour.","Make it into a stiff paste, with a gill of boiling cream, and three ounces of butter.","Work it well, and roll it very thinly."] cookbook:paste_for_tarts type cookbook:recipes cookbook:paste_for_tarts url https://en.wikibooks.org/wiki/Cookbook:Paste_for_tarts cookbook:paste_for_tarts url https://en.wikibooks.org/wiki/Cookbook:Paste_for_Tarts cookbook:pasteles_de_arroz label "pasteles de arroz" cookbook:pasteles_de_masa label "pasteles de masa" cookbook:pasticada label "pasticada" cookbook:pastie label "pastie" cookbook:pastie name "Pastie" cookbook:pastie recipeCategory category:northern_irish_recipes cookbook:pastie recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:pastie recipeIngredient "1/2 cup cold water" cookbook:pastie recipeIngredient "1/2 teaspoon nutmeg" cookbook:pastie recipeIngredient "1/2 teaspoon pepper" cookbook:pastie recipeIngredient "1 cup breadcrumbs" cookbook:pastie recipeIngredient "1 lb ground pork or beef (cooked, drained)" cookbook:pastie recipeIngredient "1 teaspoon coriander" cookbook:pastie recipeIngredient "1 teaspoon salt" cookbook:pastie recipeIngredient "2 teaspoons Worcestershire sauce" cookbook:pastie recipeIngredient "3 medium size potatoes (Boiled, mashed and cooled)" cookbook:pastie recipeInstructions ["Mix all of the ingredients and add:","1 tbls. chopped parsley.","1 medium size onion (diced and saut\u00e9ed).","Form the pasty into approx 3-inch diameter pan","Dip into your favourite fish batter and cover all over.","Deep fry in 375F oil and remove when a golden brown.","Serve with chips (French Fries) cooked in same."] cookbook:pasties difficulty 3 cookbook:pasties label "cornish pasty" cookbook:pasties name "Pasties" cookbook:pasties recipeCategory category:baked_recipes cookbook:pasties recipeCategory category:baking_recipes cookbook:pasties recipeCategory category:cornish_recipes cookbook:pasties recipeCategory category:deep_fried_recipes cookbook:pasties recipeCategory category:egg_recipes cookbook:pasties recipeCategory category:fish_recipes cookbook:pasties recipeCategory category:fruit_recipes cookbook:pasties recipeCategory category:meat_recipes cookbook:pasties recipeCategory category:medium_difficulty_recipes cookbook:pasties recipeCategory category:pastry_recipes cookbook:pasties recipeCategory category:recipes_with_images cookbook:pasties recipeCategory category:vegetable_recipes cookbook:pasties recipeCookingTechnique cookbook:baking cookbook:pasties recipeCookingTechnique cookbook:slicing cookbook:pasties recipeCuisine cookbook:cornish_cuisine cookbook:pasties recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:pasties recipeFoodstuff cookbook:onion cookbook:pasties recipeFoodstuff cookbook:pepper cookbook:pasties recipeFoodstuff cookbook:potato cookbook:pasties recipeFoodstuff cookbook:rutabaga cookbook:pasties recipeFoodstuff cookbook:salt cookbook:pasties recipeFoodstuff cookbook:vegetable cookbook:pasties recipeIngredient "1 medium swede (rutabaga, yellow turnip) (or similar root vegetable), peeled, cut into chunks and then thinly sliced." cookbook:pasties recipeIngredient "1 T milk (optional)" cookbook:pasties recipeIngredient "1 T plain flour (optional)" cookbook:pasties recipeIngredient "2 pounds (900g) round (beef skirt), sliced across the grain into roughly 1cm x 2cm strips ." cookbook:pasties recipeIngredient "4 large potatoes, prepared same as the swede" cookbook:pasties recipeIngredient "4 medium onions, halved and thinly sliced." cookbook:pasties recipeIngredient "Pastry for Cornish Pasties" cookbook:pasties recipeIngredient "salt and pepper to taste" cookbook:pasties recipeInstructions ["Preheat oven to 400\u00b0F 200\u00b0C Gas Mark 6.","Slice the vegetables.","Lightly dust the prepared meat in seasoned flour (optional - makes a thicker gravy of the enclosed juices).","Divide the pastry into 4 equal portions. Roll each into circles.","Layer meat and vegetables on one half of each pastry circle to within 1" of the edge. Season generously.","Brush milk onto the edge of the pastry circles (optional).","Bring the other half of the dough over the top of the mixture.","Pinch and twist to seal the dough around the edges.","Make a couple of small slashes in the top of the pastry to allow steam to escape.","Brush pasties with the remaining milk (optional).","Use pastry trimmings to make the intended eater's initial(s) on one end of the pasty. This is the Cornish housewife's traditional way of making and identifying individual pasties to suit each family member e.g. less seasoning for young children or more meat for a hard-working son or anaemic daughter. Also, it enabled tin-miners and fishermen to identify their pasties if they had had to put them down somewhere half-eaten to attend to some urgent work.","Place the pasties on a lightly-greased baking tray (or a double thickness of aluminium foil directly onto the oven shelf).","Bake for approx. 45mins on the middle shelf.","Best taken with a pint of bitter or stout or a large mug of strong tea.","Place on a cookie sheet in the oven and make a tent with foil over them so only the inside is heated, and not the pie crust.","By a campfire, just lay on a hot rock or on a plate tilted towards the fire; before long they are warm and ready to eat."] cookbook:pasties recipeNotes "* Vegetables - try sweet-corn or different types of beans. * Use a pie crust that doesn't crumble too easily or the whole thing falls apart. *These fillings are from the recipe book; 'Cornish Recipes, Ancient & Modern', referenced in the notes. *Apple. *Broccoli. *Chicken. *Date. *Eggy. *Pork. *Sorrel. *Jam. *Mackerel. *Windy. " cookbook:pasties recipeYield 8 cookbook:pasties totalTime "prep 30 minutes<br> bake 1 hour" cookbook:pasties type cookbook:recipes cookbook:pasties url https://en.wikibooks.org/wiki/Cookbook:Pasties cookbook:pastie type cookbook:recipes cookbook:pastie url https://en.wikibooks.org/wiki/Cookbook:Pastie cookbook:pastizzi label "pastizzi" cookbook:pastrami label "pastrami" cookbook:pastrami name "Pastrami" cookbook:pastrami recipeCategory category:ingredients cookbook:pastrami recipeCategory category:meat_and_poultry cookbook:pastrami type cookbook:ingredients cookbook:pastrami url https://en.wikibooks.org/wiki/Cookbook:Pastrami cookbook:pastries_filled_with_coconut_(modak) label "modak" cookbook:pastries_filled_with_coconut_(modak) name "Modak" cookbook:pastries_filled_with_coconut_(modak) name "Pastries Filled with Coconut (Modak)" cookbook:pastries_filled_with_coconut_(modak) recipeCategory category:coconut_recipes cookbook:pastries_filled_with_coconut_(modak) recipeCategory category:dessert_recipes cookbook:pastries_filled_with_coconut_(modak) recipeCategory category:holiday_recipes cookbook:pastries_filled_with_coconut_(modak) recipeCategory category:indian_recipes cookbook:pastries_filled_with_coconut_(modak) recipeCookingTechnique cookbook:deep_fat_frying cookbook:pastries_filled_with_coconut_(modak) recipeCookingTechnique cookbook:sautéing cookbook:pastries_filled_with_coconut_(modak) recipeCuisine cookbook:cuisine_of_india cookbook:pastries_filled_with_coconut_(modak) recipeFoodstuff cookbook:cardamom cookbook:pastries_filled_with_coconut_(modak) recipeFoodstuff cookbook:coconut cookbook:pastries_filled_with_coconut_(modak) recipeFoodstuff cookbook:jaggery cookbook:pastries_filled_with_coconut_(modak) recipeFoodstuff cookbook:salt cookbook:pastries_filled_with_coconut_(modak) recipeFoodstuff cookbook:semolina cookbook:pastries_filled_with_coconut_(modak) recipeFoodstuff cookbook:sugar cookbook:pastries_filled_with_coconut_(modak) recipeFoodstuff cookbook:turmeric cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* 1 1/2 cups jaggery (or substitute raw sugar)" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* 1 coconut, grated finely (makes about two cups)" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* 1 cup semolina flour" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* 1 cup warm water" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* 1 cup white wheat flour" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* 3/4 tablespoon powdered cardamom" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "Dough:" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "Filling:" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* oil for frying" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* pinch of salt" cookbook:pastries_filled_with_coconut_(modak) recipeIngredient "* pinch of turmeric powder" cookbook:pastries_filled_with_coconut_(modak) type cookbook:recipes cookbook:pastries_filled_with_coconut_(modak) url https://en.wikibooks.org/wiki/Cookbook:Modak cookbook:pastries_filled_with_coconut_(modak) url https://en.wikibooks.org/wiki/Cookbook:Pastries_Filled_with_Coconut_(Modak) cookbook:pastries_filled_with_jam_(marmeladetascherl) difficulty 1 cookbook:pastries_filled_with_jam_(marmeladetascherl) label "marmeladetascherl (pastries filled with jam)" cookbook:pastries_filled_with_jam_(marmeladetascherl) name "Marmeladetascherl" cookbook:pastries_filled_with_jam_(marmeladetascherl) name "Pastries Filled with Jam (Marmeladetascherl)" cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeCategory category:austrian_recipes cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeCategory category:baking_recipes cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeCategory category:jam_and_jelly_recipes cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeCategory category:pastry_recipes cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeCategory category:recipes_with_images cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeCategory category:recipes_with_metric_units cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeCategory category:very_easy_recipes cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeCuisine cookbook:cuisine_of_austria cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeIngredient "1 egg white" cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeIngredient "1 package curd" cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeIngredient "1 teaspoon baking powder" cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeIngredient "250g butter" cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeIngredient "250g flour" cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeIngredient "a pinch of salt" cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeIngredient "jam (you can also use nut cream for the stuffing)" cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeInstructions ["Mix the flour with the baking powder and add the butter. Then add the curd and the salt and knead it into dough.","The dough should rest in the fridge for one hour. When ready, roll the dough to about 2mm thickness and cut it into 10cm big squares.","Put a blob of jam in the middle of each square and fold them diagonally, doing so you will create your Tascherl. Put a bit of the egg white onto each Tascherl and place them into a baking pan.","Preheat the oven to 180\u00b0 C, put the Tascherl into the oven and bake them for approximately 20 min.","Before serving, dust some sugar onto the Tascherl to add some extra flavour."] cookbook:pastries_filled_with_jam_(marmeladetascherl) recipeYield 4-5 cookbook:pastries_filled_with_jam_(marmeladetascherl) totalTime "0.5 hr" cookbook:pastries_filled_with_jam_(marmeladetascherl) type cookbook:recipes cookbook:pastries_filled_with_jam_(marmeladetascherl) url https://en.wikibooks.org/wiki/Cookbook:Marmeladetascherl cookbook:pastries_filled_with_jam_(marmeladetascherl) url https://en.wikibooks.org/wiki/Cookbook:Pastries_Filled_with_Jam_(Marmeladetascherl) cookbook:pastrmajlija label "pastrmajlija" cookbook:pastry_bag label "pastry bag" cookbook:pastry_bag name "Pastry Bag" cookbook:pastry_bag type cookbook:cookbook/equipment cookbook:pastry_bag url https://en.wikibooks.org/wiki/Cookbook:Pastry_Bag cookbook:pastry_blender label "pastry blender" cookbook:pastry_blender label "pastry cutter" cookbook:pastry_blender name "Pastry Blender" cookbook:pastry_blender name "Pastry cutter" cookbook:pastry_blender name "Pastry Cutter" cookbook:pastry_blender type cookbook:cookbook/equipment cookbook:pastry_blender url https://en.wikibooks.org/wiki/Cookbook:Pastry_Blender cookbook:pastry_blender url https://en.wikibooks.org/wiki/Cookbook:Pastry_cutter cookbook:pastry_blender url https://en.wikibooks.org/wiki/Cookbook:Pastry_Cutter cookbook:pastry_board label "pastry board" cookbook:pastry_board name "Pastry Board" cookbook:pastry_board type cookbook:cookbook/equipment cookbook:pastry_board url https://en.wikibooks.org/wiki/Cookbook:Pastry_Board cookbook:pastry_dough difficulty 3 cookbook:pastry_dough label "dough" cookbook:pastry_dough label "pastry dough" cookbook:pastry_dough label "pastry dough recipe" cookbook:pastry_dough name "Pastry Dough" cookbook:pastry_dough recipeCategory category:american_recipes cookbook:pastry_dough recipeCategory category:baking_recipes cookbook:pastry_dough recipeCategory category:dessert_recipes cookbook:pastry_dough recipeCategory category:medium_difficulty_recipes cookbook:pastry_dough recipeCategory category:pastry_recipes cookbook:pastry_dough recipeCategory category:pie_recipes cookbook:pastry_dough recipeCategory category:recipes_with_metric_units cookbook:pastry_dough recipeCategory category:vegetarian_recipes cookbook:pastry_dough recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pastry_dough recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pastry_dough recipeCuisine cookbook:new_england_cuisine cookbook:pastry_dough recipeEquipment cookbook:mixer cookbook:pastry_dough recipeFoodstuff cookbook:butter cookbook:pastry_dough recipeFoodstuff cookbook:egg cookbook:pastry_dough recipeFoodstuff cookbook:flour cookbook:pastry_dough recipeFoodstuff cookbook:sugar cookbook:pastry_dough recipeIngredient "1 ⅛ cups [260g] (2 sticks plus 2 Tablespoons) butter (see notes, below)" cookbook:pastry_dough recipeIngredient "1 cup plus 2 Tablespoons (220g) confectioner's sugar" cookbook:pastry_dough recipeIngredient "1 egg yolk" cookbook:pastry_dough recipeIngredient "2¾ cups (350g) flour" cookbook:pastry_dough recipeIngredient "2 eggs" cookbook:pastry_dough recipeInstructions ["With an electric stand mixer or hand-held mixer, combine flour, butter and sugar until the mixture has the consistency of small peas.","With the machine on low speed, add eggs and yolk, and mix just until well-incorporated, about 25 seconds.","Wrap dough tightly in plastic wrap and chill for at least 30 minutes before rolling out."] cookbook:pastry_dough recipeNotes "* European-style butter, which has a higher fat content than American butter, is recommended. " cookbook:pastry_dough recipeYield 1 pie crust cookbook:pastry_dough totalTime "1 hour" cookbook:pastry_dough type cookbook:recipes cookbook:pastry_dough url https://en.wikibooks.org/wiki/Cookbook:Pastry_Dough cookbook:pastry_flour label "'''pastry flour'''" cookbook:pastry_flour label "pastry flour" cookbook:pastry_flour name "Pastry Flour" cookbook:pastry_flour recipeCategory category:flour cookbook:pastry_flour type cookbook:ingredients cookbook:pastry_flour url https://en.wikibooks.org/wiki/Cookbook:Pastry_Flour cookbook:pastry_for_cornish_pasties label "pastry ''for'' cornish pasties" cookbook:pastry_for_cornish_pasties label "pastry for cornish pasties" cookbook:pastry_for_cornish_pasties name "Pastry for Cornish Pasties" cookbook:pastry_for_cornish_pasties recipeCategory category:baking_recipes cookbook:pastry_for_cornish_pasties recipeCategory category:cornish_recipes cookbook:pastry_for_cornish_pasties recipeCategory category:english_recipes cookbook:pastry_for_cornish_pasties recipeCategory category:recipes_with_images cookbook:pastry_for_cornish_pasties recipeCuisine cookbook:cornish_cuisine cookbook:pastry_for_cornish_pasties recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:pastry_for_cornish_pasties recipeIngredient "1/2 lb (225 g) mix of lard, and/or butter & suet, equal ratio." cookbook:pastry_for_cornish_pasties recipeIngredient "1 lb (450 g) flour." cookbook:pastry_for_cornish_pasties recipeIngredient "Pinch salt." cookbook:pastry_for_cornish_pasties recipeIngredient "Sufficient water to mix to a stiff paste." cookbook:pastry_for_cornish_pasties recipeInstructions ["Combine the dry ingredients, then gradually add the water as you mix to a stiff paste.","Roll to about a 1\/4 inch thick.","Cut rounds with a tea plate.","Lay on pastry-board with 1\/2 on rolling-pin, put in filling, & fold.","Damp & crimp edges, make slit in middle of pasty.","Place on baking-sheet, cook in hot oven until golden-brown."] cookbook:pastry_for_cornish_pasties recipeNotes "* ''from'' Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. " cookbook:pastry_for_cornish_pasties type cookbook:recipes cookbook:pastry_for_cornish_pasties url https://en.wikibooks.org/wiki/Cookbook:Pastry_for_Cornish_Pasties cookbook:pastry label "croissant" cookbook:pastry label "pastries" cookbook:pastry label "pastry" cookbook:pastry name "Pastry" cookbook:pastry url https://en.wikibooks.org/wiki/Cookbook:Pastry cookbook:pasty label "pasty" cookbook:pâte_brisée label "''pâte brisée''" cookbook:pâté_de_foie_gras label "''pâté de foie gras''" cookbook:pate recipeCategory category:bean_recipes cookbook:pate recipeCategory category:vegan_recipes cookbook:pate recipeCuisine cookbook:vegan_cuisine cookbook:pate type cookbook:recipes cookbook:pattaya_fried_rice name "Pattaya fried rice" cookbook:pattaya_fried_rice name "Pattaya Fried Rice" cookbook:pattaya_fried_rice recipeCategory category:carrot_recipes cookbook:pattaya_fried_rice recipeCategory category:chicken_recipes cookbook:pattaya_fried_rice recipeCategory category:egg_recipes cookbook:pattaya_fried_rice recipeCategory category:featured_recipes cookbook:pattaya_fried_rice recipeCategory category:fried_rice_recipes cookbook:pattaya_fried_rice recipeCategory category:inexpensive_recipes cookbook:pattaya_fried_rice recipeCategory category:medium_difficulty_recipes cookbook:pattaya_fried_rice recipeCategory category:recipes_with_images cookbook:pattaya_fried_rice recipeCategory category:recipes_with_metric_units cookbook:pattaya_fried_rice recipeCategory category:thai_recipes cookbook:pattaya_fried_rice recipeCuisine cookbook:cuisine_of_thailand cookbook:pattaya_fried_rice recipeFoodstuff cookbook:carrot cookbook:pattaya_fried_rice recipeFoodstuff cookbook:egg cookbook:pattaya_fried_rice recipeFoodstuff cookbook:fish_sauce cookbook:pattaya_fried_rice recipeFoodstuff cookbook:garlic cookbook:pattaya_fried_rice recipeFoodstuff cookbook:green_onion cookbook:pattaya_fried_rice recipeFoodstuff cookbook:jalapeño cookbook:pattaya_fried_rice recipeFoodstuff cookbook:olive_oil cookbook:pattaya_fried_rice recipeFoodstuff cookbook:pea cookbook:pattaya_fried_rice recipeFoodstuff cookbook:pepper cookbook:pattaya_fried_rice recipeFoodstuff cookbook:rice cookbook:pattaya_fried_rice recipeFoodstuff cookbook:salt cookbook:pattaya_fried_rice recipeFoodstuff cookbook:shallot cookbook:pattaya_fried_rice recipeIngredient "1½ tbsp. pepper" cookbook:pattaya_fried_rice recipeIngredient "1 carrot, diced" cookbook:pattaya_fried_rice recipeIngredient "1 cup green peas" cookbook:pattaya_fried_rice recipeIngredient "1 scallion, cut small 1 cm" cookbook:pattaya_fried_rice recipeIngredient "1 small jalapeno, minced" cookbook:pattaya_fried_rice recipeIngredient "1 tbsp. salt" cookbook:pattaya_fried_rice recipeIngredient "2 chicken fillets, cut 1,5 cm" cookbook:pattaya_fried_rice recipeIngredient "2 cloves garlic, chopped finely" cookbook:pattaya_fried_rice recipeIngredient "2 cups (700 g) rice" cookbook:pattaya_fried_rice recipeIngredient "2 egg for making omelette" cookbook:pattaya_fried_rice recipeIngredient "2 red chillies, cut small 1 cm" cookbook:pattaya_fried_rice recipeIngredient "2 shallots, sliced finely" cookbook:pattaya_fried_rice recipeIngredient "2 tbsp. ''nam pla''" cookbook:pattaya_fried_rice recipeIngredient "2 tbsp. tomato sauce" cookbook:pattaya_fried_rice recipeIngredient "3 tbsp. olive oil (2 tbsp. for frying and 1 tbsp. for making an omelette)" cookbook:pattaya_fried_rice recipeInstructions ["Heat the oil on non-stick pan. If the oil is hot, fry the garlic and shallots and stir until brown and looks fragrant.","Add the chicken fillet, carrot, green peas and red chilli, stir at 2 minutes. After that, add the rice.","Add the ''nam pla'', tomato sauce, salt and pepper. Cook until all mixed.","Heat the oil after cooking fried rice. Mix the egg and put into the pan, after looks like omelette, flip it over once the bottom side is lightly brown.","Put in a bowl of the fried rice at the center of the omelet and wrap up the 4 edges and flip it over a serving plate.","Served hot."] cookbook:pattaya_fried_rice type cookbook:recipes cookbook:pattaya_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Pattaya_fried_rice cookbook:pattaya_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Pattaya_Fried_Rice cookbook:patty_pan_squash label "patty pan squash" cookbook:pavlova label "''pavlova''" cookbook:pavlova label "pavlova" cookbook:pavlova name "Pavlova" cookbook:pavlova recipeCategory category:australian_recipes cookbook:pavlova recipeCategory category:dessert_recipes cookbook:pavlova recipeCategory category:gluten-free_recipes cookbook:pavlova recipeCategory category:new_zealand_recipes cookbook:pavlova recipeCategory category:pudding_and_custard_recipes cookbook:pavlova recipeCuisine cookbook:cuisine_of_new_zealand cookbook:pavlova recipeFoodstuff cookbook:castor_sugar cookbook:pavlova recipeFoodstuff cookbook:cornstarch cookbook:pavlova recipeFoodstuff cookbook:egg_white cookbook:pavlova recipeFoodstuff cookbook:salt cookbook:pavlova recipeFoodstuff cookbook:vanilla cookbook:pavlova recipeFoodstuff cookbook:vinegar cookbook:pavlova recipeIngredient "1 tsp. cornstarch (optional)" cookbook:pavlova recipeIngredient "250g (9 oz.) caster sugar" cookbook:pavlova recipeIngredient "3 egg whites" cookbook:pavlova recipeIngredient "3 tablespoons water" cookbook:pavlova recipeIngredient "5 ml or 1 tsp. vanilla extract" cookbook:pavlova recipeIngredient "5 ml or 1 tsp vinegar" cookbook:pavlova recipeIngredient "pinch of salt" cookbook:pavlova recipeInstructions ["Beat the egg whites and salt to a very stiff consistency. Add water and beat again before folding in caster sugar, vanilla and vinegar. Beat until the mixture holds its shape and stands in sharp peaks.","Pour the mixture onto a baking sheet lined with parchment paper. Slow-bake the mixture at 150\u00b0C (300\u00b0F) to dry all the moisture and create the meringue, approximately 45 minutes. This leaves the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist.","A top tip (but not traditional) is to turn the pavlova upside down before decorating with cream and fruit because the bottom is less crispy than the top after cooking and unless you serve it immediately after decorating the "top" absorbs moisture from the cream. Another tip is to leave the pavlova in the oven after turning off the heat - this helps to prevent the middle of the pavlova from collapsing (although if it does collapse, generous application of cream can hide any mistakes!)"] cookbook:pavlova type cookbook:recipes cookbook:pavlova url https://en.wikibooks.org/wiki/Cookbook:Pavlova cookbook:pavo_en_escabeche label "pavo en escabeche" cookbook:pawpaw label "pawpaw" cookbook:pawpaw label "pawpaws" cookbook:pawpaw name "Pawpaw" cookbook:pawpaw recipeCategory category:autumn_ingredients cookbook:pawpaw type cookbook:fruits cookbook:pawpaw type cookbook:ingredients cookbook:pawpaw url https://en.wikibooks.org/wiki/Cookbook:Pawpaw cookbook:payay label "payay" cookbook:peach_and_tomato_gazpacho difficulty 2 cookbook:peach_and_tomato_gazpacho name "Peach and Tomato Gazpacho" cookbook:peach_and_tomato_gazpacho recipeCategory category:easy_recipes cookbook:peach_and_tomato_gazpacho recipeCategory category:gazpacho_recipes cookbook:peach_and_tomato_gazpacho recipeCategory category:peach_recipes cookbook:peach_and_tomato_gazpacho recipeCategory category:raw_recipes cookbook:peach_and_tomato_gazpacho recipeCategory category:recipes_with_metric_units cookbook:peach_and_tomato_gazpacho recipeCategory category:soup_recipes cookbook:peach_and_tomato_gazpacho recipeCategory category:tomato_recipes cookbook:peach_and_tomato_gazpacho recipeCategory category:vegan_recipes cookbook:peach_and_tomato_gazpacho recipeCategory category:vegetarian_recipes cookbook:peach_and_tomato_gazpacho recipeCuisine cookbook:vegan_cuisine cookbook:peach_and_tomato_gazpacho recipeFoodstuff cookbook:olive_oil cookbook:peach_and_tomato_gazpacho recipeFoodstuff cookbook:peach cookbook:peach_and_tomato_gazpacho recipeFoodstuff cookbook:pepper cookbook:peach_and_tomato_gazpacho recipeFoodstuff cookbook:salt cookbook:peach_and_tomato_gazpacho recipeFoodstuff cookbook:shallot cookbook:peach_and_tomato_gazpacho recipeFoodstuff cookbook:tarragon cookbook:peach_and_tomato_gazpacho recipeFoodstuff cookbook:tomato cookbook:peach_and_tomato_gazpacho recipeFoodstuff cookbook:vinegar cookbook:peach_and_tomato_gazpacho recipeIngredient "0.25 cup (59 mL) crushed ice" cookbook:peach_and_tomato_gazpacho recipeIngredient "0.5 t black pepper" cookbook:peach_and_tomato_gazpacho recipeIngredient "1.5 T (22 mL) white-wine vinegar" cookbook:peach_and_tomato_gazpacho recipeIngredient "1 T (15 mL) chopped fresh tarragon ''(8 sprigs)''" cookbook:peach_and_tomato_gazpacho recipeIngredient "1 t salt" cookbook:peach_and_tomato_gazpacho recipeIngredient "2 cups (473 mL) = 1 lb. (454 g) pitted peaches" cookbook:peach_and_tomato_gazpacho recipeIngredient "2 T (30 mL) chopped shallot" cookbook:peach_and_tomato_gazpacho recipeIngredient "2 T (30 mL) olive oil" cookbook:peach_and_tomato_gazpacho recipeIngredient "4 cups (946 mL) = 1.5 lb. (630 g) tomatoes" cookbook:peach_and_tomato_gazpacho recipeInstructions ["Cut the tomato into sections and place 2\/3 into the blender, set the other 1\/3 to the side in the small bowl","Run the blender on high speed to pur\u00e9e the tomatoes","Cut the pitted peaches into sections and place 1\/2 into the blender, set the other 1\/2 to the side in the small bowl","Add the peaches to the tomato pur\u00e9e and blend on high speed to pur\u00e9e the peaches","Cut the shallot into sections and place into the mixture and pur\u00e9e","Chop the fresh tarragon removing and discarding any large stems and place the leaves into the blender mixture and pur\u00e9e","Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well","Add crushed ice into the blender and pur\u00e9e for 30 seconds on highest power","Add contents from small bowl into blender and pulse blend on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach)","Serve right away as chilled gazpacho soup"] cookbook:peach_and_tomato_gazpacho recipeNotes "*For garnish sprinkle some fresh tarragon leaves on the gazpacho *To add some variety, add a dollop of Greek yogurt or sour cream to the center *You can pur\u00e9e all the ingredients in one batch, then add the ice and blend to make a smoothie *You can substitute a red onion for shallot " cookbook:peach_and_tomato_gazpacho recipeYield 4 cookbook:peach_and_tomato_gazpacho totalTime "20 minutes" cookbook:peach_and_tomato_gazpacho type cookbook:recipes cookbook:peach_and_tomato_gazpacho url https://en.wikibooks.org/wiki/Cookbook:Peach_and_Tomato_Gazpacho cookbook:peach_cobbler label "peach cobbler" cookbook:peach_cobbler name "Peach Cobbler" cookbook:peach_cobbler recipeCategory category:cobbler_recipes cookbook:peach_cobbler recipeCategory category:peach_recipes cookbook:peach_cobbler recipeInstructions ["Combine flour, butter, and milk. Cut together and set aside.","Pour peaches in 9"x13" baking pan. Sprinkle sugar on top.","Roll out crust and place on top of peaches.","Bake at 350 \u00b0F or until top is browned lightly (approximately one hour)."] cookbook:peach_cobbler type cookbook:recipes cookbook:peach_cobbler url https://en.wikibooks.org/wiki/Cookbook:Peach_Cobbler cookbook:peach_curry_chutney name "Peach Chutney" cookbook:peach_curry_chutney name "Peach Curry Chutney" cookbook:peach_curry_chutney recipeCategory category:peach_recipes cookbook:peach_curry_chutney recipeIngredient "1/2 apple cider" cookbook:peach_curry_chutney recipeIngredient "1/4 tsp freshly ground black pepper" cookbook:peach_curry_chutney recipeIngredient "1 tbsp curry powder" cookbook:peach_curry_chutney recipeIngredient "2 tbsp apple cider vinegar" cookbook:peach_curry_chutney recipeIngredient "2 tbsp tikka masala paste" cookbook:peach_curry_chutney recipeIngredient "4 peaches, peeled and sliced into 10ths" cookbook:peach_curry_chutney recipeIngredient "Pinch of salt" cookbook:peach_curry_chutney recipeInstructions ["Blend all ingredients on high speed just until mostly liquid. There should still be chunks.","Bring to a boil over medium high heat until reduced by 1\/3. Serve warm.<\/text>"] cookbook:peach_curry_chutney type cookbook:recipes cookbook:peach_curry_chutney url https://en.wikibooks.org/wiki/Cookbook:Peach_Chutney cookbook:peach_curry_chutney url https://en.wikibooks.org/wiki/Cookbook:Peach_Curry_Chutney cookbook:peach_drink,_hot recipeCategory category:american_recipes cookbook:peach_drink,_hot recipeCategory category:beverage_recipes cookbook:peach_drink,_hot recipeCategory category:camping_recipes cookbook:peach_drink,_hot recipeCategory category:vegetarian_recipes cookbook:peach_drink,_hot recipeCuisine cookbook:cuisine_of_the_united_states cookbook:peach_drink,_hot recipeCuisine cookbook:louisiana_creole_cuisine cookbook:peach_drink,_hot recipeCuisine cookbook:new_england_cuisine cookbook:peach_drink,_hot type cookbook:recipes cookbook:peach label "cling peach halves" cookbook:peach label "peach" cookbook:peach label "peaches" cookbook:peach_melba label "peach melba" cookbook:peach name "Peach" cookbook:peach_pie difficulty 3 cookbook:peach_pie label "peach pie" cookbook:peach_pie name "Peach Pie" cookbook:peach_pie recipeCategory category:american_dessert_recipes cookbook:peach_pie recipeCategory category:baking_recipes cookbook:peach_pie recipeCategory category:cinnamon_recipes cookbook:peach_pie recipeCategory category:inexpensive_recipes cookbook:peach_pie recipeCategory category:medium_difficulty_recipes cookbook:peach_pie recipeCategory category:peach_recipes cookbook:peach_pie recipeCategory category:pie_recipes cookbook:peach_pie recipeCategory category:recipes_with_images cookbook:peach_pie recipeCategory category:southern_u.s._recipes cookbook:peach_pie recipeCategory category:vegetarian_recipes cookbook:peach_pie recipeCookingTechnique cookbook:baking cookbook:peach_pie recipeCookingTechnique cookbook:beat cookbook:peach_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:peach_pie recipeCuisine cookbook:southern_cuisine cookbook:peach_pie recipeEquipment cookbook:oven cookbook:peach_pie recipeFoodstuff cookbook:almond cookbook:peach_pie recipeFoodstuff cookbook:butter cookbook:peach_pie recipeFoodstuff cookbook:cinnamon cookbook:peach_pie recipeFoodstuff cookbook:egg cookbook:peach_pie recipeFoodstuff cookbook:flour cookbook:peach_pie recipeFoodstuff cookbook:lemon_juice cookbook:peach_pie recipeFoodstuff cookbook:peach cookbook:peach_pie recipeFoodstuff cookbook:salt cookbook:peach_pie recipeFoodstuff cookbook:shortening cookbook:peach_pie recipeFoodstuff cookbook:sugar cookbook:peach_pie recipeFoodstuff cookbook:vinegar cookbook:peach_pie recipeFoodstuff cookbook:water cookbook:peach_pie recipeIngredient "½ cup ice water" cookbook:peach_pie recipeIngredient "¼ teaspoon almond extract" cookbook:peach_pie recipeIngredient "½ teaspoon cinnamon" cookbook:peach_pie recipeIngredient "¼ teaspoon salt" cookbook:peach_pie recipeIngredient "1¾ cups shortening" cookbook:peach_pie recipeIngredient "1 egg" cookbook:peach_pie recipeIngredient "1 tablespoon sugar" cookbook:peach_pie recipeIngredient "1 teaspoon lemon juice" cookbook:peach_pie recipeIngredient "1 teaspoon vinegar" cookbook:peach_pie recipeIngredient "2 tablespoons flour" cookbook:peach_pie recipeIngredient "2 teaspoons salt" cookbook:peach_pie recipeIngredient "4 cups flour" cookbook:peach_pie recipeIngredient "4 Tablespoons butter" cookbook:peach_pie recipeIngredient "5 pounds peaches" cookbook:peach_pie recipeInstructions ["Preheat oven to 450\u00b0F.","Peel and slice peaches.","Pour into a bowl and mix in lemon juice and almond extract.","In a separate bowl, mix dry ingredients, and add to peach mixture.","Pour into crust and dot with butter.","Bake at 450\u00b0F for 15 minutes, then 350\u00b0F for 35 to 40 minutes."] cookbook:peach_pie recipeYield 2 pies cookbook:peach_pie totalTime "2 to 3 hours" cookbook:peach_pie type cookbook:recipes cookbook:peach_pie url https://en.wikibooks.org/wiki/Cookbook:Peach_Pie cookbook:peach,_strawberry_and_ice_cream_smoothie name "Peach, Strawberry and Ice Cream Smoothie" cookbook:peach,_strawberry_and_ice_cream_smoothie recipeCategory category:ice_cream_recipes cookbook:peach,_strawberry_and_ice_cream_smoothie recipeCategory category:smoothie_recipes cookbook:peach,_strawberry_and_ice_cream_smoothie recipeCategory category:strawberry_recipes cookbook:peach,_strawberry_and_ice_cream_smoothie recipeCategory category:yogurt_recipes cookbook:peach,_strawberry_and_ice_cream_smoothie recipeIngredient "Plain yogurt, 1/2 cup" cookbook:peach,_strawberry_and_ice_cream_smoothie recipeIngredient "Sliced peaches, 1/2 cup" cookbook:peach,_strawberry_and_ice_cream_smoothie recipeIngredient "Sliced strawberries, 1/2 cup" cookbook:peach,_strawberry_and_ice_cream_smoothie recipeIngredient "Vanilla ice cream, 1/2 cup" cookbook:peach,_strawberry_and_ice_cream_smoothie recipeInstructions ["In a blender, blend the peaches, strawberries, yogurt, and ice cream until smooth."] cookbook:peach,_strawberry_and_ice_cream_smoothie type cookbook:recipes cookbook:peach,_strawberry_and_ice_cream_smoothie url https://en.wikibooks.org/wiki/Cookbook:Peach,_Strawberry_and_Ice_Cream_Smoothie cookbook:peach type cookbook:fruits cookbook:peach type cookbook:ingredients cookbook:peach url https://en.wikibooks.org/wiki/Cookbook:Peach cookbook:pea label "canned peas" cookbook:pea label "frozen peas" cookbook:pea label "garden peas" cookbook:pea label "green peas" cookbook:pea label "marrowfat peas" cookbook:pea label "pea" cookbook:pea label "peas" cookbook:pea label "petits pois" cookbook:pea label "split green peas" cookbook:pea label "split peas" cookbook:pea label "split yellow swedish peas" cookbook:pea label "yellow peas" cookbook:pea name "Marrowfat peas" cookbook:pea name "Pea" cookbook:pea name "Peas" cookbook:peanut_brittle difficulty 2 cookbook:peanut_brittle label "peanut brittle" cookbook:peanut_brittle name "Peanut Brittle" cookbook:peanut_brittle recipeCategory category:confectionery cookbook:peanut_brittle recipeCategory category:easy_recipes cookbook:peanut_brittle recipeCategory category:peanut_recipes cookbook:peanut_brittle recipeIngredient "1/2 cup light corn syrup" cookbook:peanut_brittle recipeIngredient "1/4 cup water" cookbook:peanut_brittle recipeIngredient "1/4 teaspoon salt (omit if using salted peanuts)" cookbook:peanut_brittle recipeIngredient "1 cup granulated white sugar" cookbook:peanut_brittle recipeIngredient "1 cup shelled peanuts - raw, preferably blanched (skinless) (roasted may be used, see Notes, below)." cookbook:peanut_brittle recipeIngredient "1 teaspoon baking soda (optional, see Notes, below)." cookbook:peanut_brittle recipeIngredient "1 teaspoon vanilla extract (optional)" cookbook:peanut_brittle recipeIngredient "2 tablespoons butter, softened" cookbook:peanut_brittle recipeInstructions ["Grease a 9" x 12" cookie sheet. Set aside until needed.","Over medium heat, in a heavy 2-qt saucepan, bring the sugar, corn syrup, salt, and water to a boil.","Attach a candy thermometer to the sauce pan with the tip in the mixture.","Continue heating,stiring occasionally, until the mixture reaches 250 degrees F (120 degrees C).","Add raw peanuts to the mixture. (Roasted peanuts are not recommended. If used, these must be added at a later stage of cooking to prevent burning).","Continue heating and stiring gently until temperature reaches 300 degrees F (150 degrees C).","If you are using roasted peanuts (not recommended), stir these into the mixture now.","Remove from heat.","Add butter and (optional)vanilla extract. Stir in quickly.","Add baking soda and stir very quickly. The volume of the mixture will double as bubbles form throughout. Be sure the soda is evenly mixed in and does not collect in one spot.","Pour mixture onto cookie sheet.","Using a fork or wooden spoon, spread the mixture evenly across the entire surface of the 9" x 12" cookie sheet.","Allow to cool to room temperature.","Break peanut brittle into bite size pieces."] cookbook:peanut_brittle recipeNotes "*The use of a candy thermometer will insure consistency between your batches of candy. Alternatively, 250 degrees F. can be determined by dropping a small amount of the hot mixture from a spoon or fork. When a string (filament) forms and curls back up toward the fork, the mixture is 250 degrees F. The mixture has reached 300 degrees F. when a small drop of the mixture forms an amber blob in cold water. *Baking soda adds an "easier bite" to the peanut brittle, causing it to break when less force is applied. It also causes the sugar base around the peanuts to be opaque. It does this by "foaming up" and introducing small bubbles in the sugar syrup. If you desire a clearer almost transparent sugar base around the peanuts and a "harder bite", reduce or omit the baking soda. *If you use roasted peanuts instead of raw, be careful not heat the mixture above 300-degrees F. or the peanuts may taste burned. Roasted peanuts can also be added at the end of cooking to prevent burning. *If you use salted peanuts, omit the salt in the recipe. *See also Microwave Peanut Brittle *Be very careful while working with boiling sugar mixtures, as they can cause severe burns. " cookbook:peanut_brittle recipeYield 8 cookbook:peanut_brittle totalTime "20 minutes" cookbook:peanut_brittle type cookbook:confectionery cookbook:peanut_brittle type cookbook:recipes cookbook:peanut_brittle url https://en.wikibooks.org/wiki/Cookbook:Peanut_Brittle cookbook:peanut_butter_and_jelly_sandwich difficulty 1 cookbook:peanut_butter_and_jelly_sandwich label "peanut butter and jelly sandwich" cookbook:peanut_butter_and_jelly_sandwich name "PB&J" cookbook:peanut_butter_and_jelly_sandwich name "Peanut Butter and Jelly Sandwich" cookbook:peanut_butter_and_jelly_sandwich recipeCategory category:american_recipes cookbook:peanut_butter_and_jelly_sandwich recipeCategory category:peanut_butter_recipes cookbook:peanut_butter_and_jelly_sandwich recipeCategory category:recipes_with_images cookbook:peanut_butter_and_jelly_sandwich recipeCategory category:sandwich cookbook:peanut_butter_and_jelly_sandwich recipeCategory category:sandwich_recipes cookbook:peanut_butter_and_jelly_sandwich recipeCategory category:very_easy_recipes cookbook:peanut_butter_and_jelly_sandwich recipeCuisine cookbook:cuisine_of_the_united_states cookbook:peanut_butter_and_jelly_sandwich recipeCuisine cookbook:louisiana_creole_cuisine cookbook:peanut_butter_and_jelly_sandwich recipeCuisine cookbook:new_england_cuisine cookbook:peanut_butter_and_jelly_sandwich recipeFoodstuff cookbook:honey cookbook:peanut_butter_and_jelly_sandwich recipeFoodstuff cookbook:peanut_butter cookbook:peanut_butter_and_jelly_sandwich recipeIngredient "2 slices of White Bread" cookbook:peanut_butter_and_jelly_sandwich recipeIngredient "Jelly or Jam" cookbook:peanut_butter_and_jelly_sandwich recipeIngredient "Peanut Butter" cookbook:peanut_butter_and_jelly_sandwich recipeInstructions ["Using a spreading knife, spread an even coat of peanut butter on one side of each slice of bread.","When the bread is evenly covered, spread an even coat of jelly atop the peanut butter.","After applying the jelly, put one of the slices on a plate (jelly side up) and place the other slice on top of the first (jelly side down).","Use whole wheat bread or an all-grain bread, whatever kind of bread you want.","Add in some sliced banana.","If using a crab apple jelly, a dash of cinnamon will nicely compliment the flavours of the sandwich.","Replace the jelly with honey.","Replace the jelly with whipped cream cheese (a healthier fluffer-nutter) or keep the jelly and just add the cream cheese.","Toast the bread before putting the peanut butter on it."] cookbook:peanut_butter_and_jelly_sandwich recipeYield 1 cookbook:peanut_butter_and_jelly_sandwich totalTime "5-10 minutes" cookbook:peanut_butter_and_jelly_sandwich type cookbook:recipes cookbook:peanut_butter_and_jelly_sandwich url https://en.wikibooks.org/wiki/Cookbook:PB&J cookbook:peanut_butter_and_jelly_sandwich url https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_and_Jelly_Sandwich cookbook:peanut_butter_banana_oatmeal difficulty 1 cookbook:peanut_butter_banana_oatmeal name "Peanut butter banana oatmeal" cookbook:peanut_butter_banana_oatmeal recipeCategory category:oatmeal_recipes cookbook:peanut_butter_banana_oatmeal recipeCategory category:very_easy_recipes cookbook:peanut_butter_banana_oatmeal recipeIngredient "1/2 cup milk" cookbook:peanut_butter_banana_oatmeal recipeIngredient "1/2 tbsp or more honey to taste" cookbook:peanut_butter_banana_oatmeal recipeIngredient "1-2 tbsp peanut butter" cookbook:peanut_butter_banana_oatmeal recipeIngredient "1 banana, sliced" cookbook:peanut_butter_banana_oatmeal recipeIngredient "1 cup rolled oats (you can use instant oats too)" cookbook:peanut_butter_banana_oatmeal recipeInstructions ["Cook the oats in water. If using regular oats this should take around 10 minutes, instant oats will cook more quickly.","Put the cooked oats in a bowl","Add milk, peanut butter, honey and sliced banana","Mash until the banana and ingredients are all thoroughly combined.","Top with honey and serve warm.<\/text>"] cookbook:peanut_butter_banana_oatmeal recipeYield 1 cookbook:peanut_butter_banana_oatmeal totalTime "15 minutes" cookbook:peanut_butter_banana_oatmeal type cookbook:recipes cookbook:peanut_butter_banana_oatmeal url https://en.wikibooks.org/wiki/Cookbook:Peanut_butter_banana_oatmeal cookbook:peanut-butter_banana_smoothie label "peanut-butter banana smoothie" cookbook:peanut-butter_banana_smoothie name "Peanut-Butter Banana Smoothie" cookbook:peanut-butter_banana_smoothie recipeCategory category:smoothie_recipes cookbook:peanut-butter_banana_smoothie recipeCategory category:vegan_recipes cookbook:peanut-butter_banana_smoothie recipeCuisine cookbook:vegan_cuisine cookbook:peanut-butter_banana_smoothie recipeIngredient "1 banana" cookbook:peanut-butter_banana_smoothie recipeIngredient "1 cup of unsweetened almond milk" cookbook:peanut-butter_banana_smoothie recipeIngredient "2 tbsp of honey (Or agave nectar to make it vegan)" cookbook:peanut-butter_banana_smoothie recipeIngredient "2 tbsp of peanut butter" cookbook:peanut-butter_banana_smoothie recipeIngredient "About 2 cups of ice" cookbook:peanut-butter_banana_smoothie recipeInstructions ["Blend until every ingredient is broken down. Serve immediately."] cookbook:peanut-butter_banana_smoothie type cookbook:recipes cookbook:peanut-butter_banana_smoothie url https://en.wikibooks.org/wiki/Cookbook:Peanut-Butter_Banana_Smoothie cookbook:peanut_butter_cookies difficulty 1 cookbook:peanut_butter_cookies label "peanut butter cookies" cookbook:peanut_butter_cookies name "Peanut Butter Cookies" cookbook:peanut_butter_cookies recipeCategory category:cookie_recipes cookbook:peanut_butter_cookies recipeCategory category:dessert_recipes cookbook:peanut_butter_cookies recipeCategory category:peanut_butter_recipes cookbook:peanut_butter_cookies recipeCategory category:recipes_with_metric_units cookbook:peanut_butter_cookies recipeCategory category:very_easy_recipes cookbook:peanut_butter_cookies recipeFoodstuff cookbook:brown_sugar cookbook:peanut_butter_cookies recipeFoodstuff cookbook:butter cookbook:peanut_butter_cookies recipeFoodstuff cookbook:egg cookbook:peanut_butter_cookies recipeFoodstuff cookbook:flour cookbook:peanut_butter_cookies recipeFoodstuff cookbook:granulated_sugar cookbook:peanut_butter_cookies recipeFoodstuff cookbook:honey cookbook:peanut_butter_cookies recipeFoodstuff cookbook:margarine cookbook:peanut_butter_cookies recipeFoodstuff cookbook:oil_and_fat cookbook:peanut_butter_cookies recipeFoodstuff cookbook:peanut_butter cookbook:peanut_butter_cookies recipeFoodstuff cookbook:salt cookbook:peanut_butter_cookies recipeFoodstuff cookbook:vanilla cookbook:peanut_butter_cookies recipeIngredient "¾ teaspoon baking soda" cookbook:peanut_butter_cookies recipeIngredient "¼ teaspoon of salt" cookbook:peanut_butter_cookies recipeIngredient "½ teaspoon of vanilla essence" cookbook:peanut_butter_cookies recipeIngredient "110 g (120 ml or ½ cup or 4 oz) of brown sugar" cookbook:peanut_butter_cookies recipeIngredient "110 g (120 ml or ½ cup or 4 oz) of butter or margarine, melted" cookbook:peanut_butter_cookies recipeIngredient "110 g (120 ml or ½ cup or 4 oz) of granulated sugar" cookbook:peanut_butter_cookies recipeIngredient "110 g (120 ml or ½ cup or 4 oz) of peanut butter" cookbook:peanut_butter_cookies recipeIngredient "1 1/4 (300ml) cup whole wheat pastry flour (other flours likely work fine)" cookbook:peanut_butter_cookies recipeIngredient "1/2 (120ml)cup peanut butter" cookbook:peanut_butter_cookies recipeIngredient "1/4 (60ml)cup honey" cookbook:peanut_butter_cookies recipeIngredient "1/4 cup brown sugar (or white sugar and molasses, as above)" cookbook:peanut_butter_cookies recipeIngredient "1/4 cup Vegetable Oil (see tip above)" cookbook:peanut_butter_cookies recipeIngredient "1/4 teaspoon salt" cookbook:peanut_butter_cookies recipeIngredient "1 egg" cookbook:peanut_butter_cookies recipeIngredient "1 teaspoon vanilla" cookbook:peanut_butter_cookies recipeIngredient "280 g (300 ml or 1 ¼ cup or 10 oz) of all-purpose flour" cookbook:peanut_butter_cookies recipeInstructions ["Preheat oven to {{#invoke:Temperature|f|375}}","Cream all ingredients except flour together.","Add flour and mix sparingly (should be dry enough to form into balls by hand without sticking).","Form into walnut-sized balls and place on ungreased cookie sheet.","Flatten with fork (see tip above).","Bake for about 8-10 minutes."] cookbook:peanut_butter_cookies recipeNotes "* If low on brown sugar, combine white sugar and 1 tablespoon of molasses together. * To give a sparkly look, dip cookie in step 4 on a small saucer sprinkled with sugar. * Smooth peanut butter works much better than chunky. * To flatten with a fork, press the tines of the fork across the cookie and then repeat going in the other direction to give a criss-cross pattern. * For the alternate recipe (see below), you can use peanut oil instead of vegetable oil. " cookbook:peanut_butter_cookies recipeYield makes about a dozen and a half cookbook:peanut_butter_cookies totalTime "½ hour" cookbook:peanut_butter_cookies type cookbook:recipes cookbook:peanut_butter_cookies url https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Cookies cookbook:peanut_butter_cups label "peanut butter cups" cookbook:peanut_butter_fudge label "peanut butter fudge" cookbook:peanut_butter label "peanut butter" cookbook:peanut_butter label "smooth peanut butter" cookbook:peanut_butter name "Peanut Butter" cookbook:peanut_butter_pie difficulty 3 cookbook:peanut_butter_pie name "Peanut Butter Pie" cookbook:peanut_butter_pie recipeCategory category:american_recipes cookbook:peanut_butter_pie recipeCategory category:baking_recipes cookbook:peanut_butter_pie recipeCategory category:chocolate_recipes cookbook:peanut_butter_pie recipeCategory category:dessert_recipes cookbook:peanut_butter_pie recipeCategory category:inexpensive_recipes cookbook:peanut_butter_pie recipeCategory category:medium_difficulty_recipes cookbook:peanut_butter_pie recipeCategory category:peanut_butter_recipes cookbook:peanut_butter_pie recipeCategory category:pie_recipes cookbook:peanut_butter_pie recipeCategory category:refrigerated_recipes cookbook:peanut_butter_pie recipeCategory category:vegetarian_recipes cookbook:peanut_butter_pie recipeCuisine cookbook:cuisine_of_the_united_states cookbook:peanut_butter_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:peanut_butter_pie recipeCuisine cookbook:new_england_cuisine cookbook:peanut_butter_pie recipeFoodstuff cookbook:cream_cheese cookbook:peanut_butter_pie recipeFoodstuff cookbook:peanut_butter cookbook:peanut_butter_pie recipeFoodstuff cookbook:sugar cookbook:peanut_butter_pie recipeIngredient "½ cup sugar" cookbook:peanut_butter_pie recipeIngredient "1 (11.75-ounce) jar plus 2 tablespoons hot fudge topping" cookbook:peanut_butter_pie recipeIngredient "12 ounces (about 4½ cups) non-dairy whipped topping" cookbook:peanut_butter_pie recipeIngredient "1 cup plus 2 tablespoons smooth peanut butter" cookbook:peanut_butter_pie recipeIngredient "1 prepared chocolate cookie pie shell" cookbook:peanut_butter_pie recipeIngredient "8 ounces cream cheese, at room temperature" cookbook:peanut_butter_pie recipeInstructions ["In a medium bowl, stir together cream cheese, peanut butter and sugar.","Carefully stir in 3 cups of the whipped topping.","Spoon into pie shell.","Softly spread mixture to edges of the pie shell.","Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.","Spread hot fudge topping over peanut butter mixture in pie shell to cover.","Place in refrigerator for 2 hours.","Spread remaining ~1\u00bd cups whipped topping carefully over top of refrigerated pie.","Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.","Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern."] cookbook:peanut_butter_pie recipeYield 8 cookbook:peanut_butter_pie totalTime "2½ hours total" cookbook:peanut_butter_pie type cookbook:recipes cookbook:peanut_butter_pie url https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Pie cookbook:peanut_butter recipeCategory category:ingredients cookbook:peanut_butter recipeIngredient "1 1/2 tablespoon of olive oil" cookbook:peanut_butter recipeIngredient "1 1/2 teaspoon of vegetable oil, peanut oil or canola oil" cookbook:peanut_butter recipeIngredient "1/2 teaspoon of sugar" cookbook:peanut_butter recipeIngredient "2 cups of peanuts" cookbook:peanut_butter recipeIngredient "2 teaspoon of honey" cookbook:peanut_butter recipeIngredient "Pinch of salt" cookbook:peanut_butter_sandwich difficulty 1 cookbook:peanut_butter_sandwich label "peanut butter sandwich" cookbook:peanut_butter_sandwich name "Peanut Butter Sandwich" cookbook:peanut_butter_sandwich recipeCategory category:peanut_butter_recipes cookbook:peanut_butter_sandwich recipeCategory category:recipes_with_metric_units cookbook:peanut_butter_sandwich recipeCategory category:sandwich_recipes cookbook:peanut_butter_sandwich recipeCategory category:very_easy_recipes cookbook:peanut_butter_sandwich recipeIngredient "Butter" cookbook:peanut_butter_sandwich recipeIngredient "Honey." cookbook:peanut_butter_sandwich recipeIngredient "More butter" cookbook:peanut_butter_sandwich recipeIngredient "Peanut butter." cookbook:peanut_butter_sandwich recipeIngredient "Preserves (jam)." cookbook:peanut_butter_sandwich recipeIngredient "Super extra cold milk." cookbook:peanut_butter_sandwich recipeIngredient "Two slices of bread." cookbook:peanut_butter_sandwich recipeInstructions ["Toast and butter bread","Mix peanut butter, honey and butter and spread over one slice of toasted bread.","Spread preserves (jam) over other side.","Put halves of sandwich together.","Cut in half and serve with milk","Enjoy!","If the peanut butter is too sloppy, try spreading the honey thin on both slices of bread and omit the extra butter.","Raisins may be added. They have a honey-like flavor, which will compliment the honey in the sandwich","Bananas are traditional side items. They go well with peanut butter.","These directions can be variated by preference.","Try with pickled cucumbers. Sounds odd but don't dismiss until you've tried it.","Beware! The peanut butter mixture is sloppy."] cookbook:peanut_butter_sandwich recipeYield 1 cookbook:peanut_butter_sandwich totalTime "5 minutes" cookbook:peanut_butter_sandwich type cookbook:recipes cookbook:peanut_butter_sandwich url https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Sandwich cookbook:peanut_butter_toast difficulty 1 cookbook:peanut_butter_toast name "Peanut Butter Toast" cookbook:peanut_butter_toast recipeCategory category:american_recipes cookbook:peanut_butter_toast recipeCategory category:breakfast_recipes cookbook:peanut_butter_toast recipeCategory category:camping_recipes cookbook:peanut_butter_toast recipeCategory category:chocolate_recipes cookbook:peanut_butter_toast recipeCategory category:dessert_recipes cookbook:peanut_butter_toast recipeCategory category:inexpensive_recipes cookbook:peanut_butter_toast recipeCategory category:peanut_butter_recipes cookbook:peanut_butter_toast recipeCategory category:vegetarian_recipes cookbook:peanut_butter_toast recipeCategory category:very_easy_recipes cookbook:peanut_butter_toast recipeCuisine cookbook:cuisine_of_the_united_states cookbook:peanut_butter_toast recipeCuisine cookbook:louisiana_creole_cuisine cookbook:peanut_butter_toast recipeCuisine cookbook:new_england_cuisine cookbook:peanut_butter_toast recipeEquipment cookbook:oven cookbook:peanut_butter_toast recipeFoodstuff cookbook:chocolate cookbook:peanut_butter_toast recipeFoodstuff cookbook:peanut_butter cookbook:peanut_butter_toast recipeIngredient "1-2 ounces chocolate chips" cookbook:peanut_butter_toast recipeIngredient "1 slice of bread" cookbook:peanut_butter_toast recipeIngredient "2-4 tablespoons peanut butter, smooth or crunchy, whatever you like." cookbook:peanut_butter_toast recipeInstructions ["Toast the bread in a toaster oven, using the broiler, one side, then the other.","Smear the peanut butter on the bread. ''C'mon, now, this is not rocket science!''","Sprinkle chocolate chips lightly (or heavily, if you want!) on the peanut butter.","Put the toast back under the broiler for about 20 seconds."] cookbook:peanut_butter_toast recipeNotes "* If you don't like this, there's sompin' wrong wich-ya! * Some people like to spread the chocolate chips, after softening under the broiler. * A variation that I like is to spread marshmallow fluff over the peanut butter and replace the chocolate chips with a Nestles' crunch bar, and I use 2 toasts and make it a sandwich. * Instead of heating the chocolate under the broiler, add cold chocolate chips (from the refrigerator) for a nice temperature contrast. * According to taste, use milk, dark, semisweet, or white chocolate chips. * I like it for late breakfast, but there ''NEVER'' has to be a reason for chocolate! " cookbook:peanut_butter_toast recipeYield 1<br>''who said you have to share?'' cookbook:peanut_butter_toast totalTime "7 minutes" cookbook:peanut_butter_toast type cookbook:recipes cookbook:peanut_butter_toast url https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Toast cookbook:peanut_butter type cookbook:ingredients cookbook:peanut_butter url https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter cookbook:peanut_chicken_stir-fry difficulty 2 cookbook:peanut_chicken_stir-fry label "peanut chicken stir-fry" cookbook:peanut_chicken_stir-fry name "Peanut Chicken Stir-Fry" cookbook:peanut_chicken_stir-fry recipeCategory category:celery_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:chicken_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:easy_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:gluten-free_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:inexpensive_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:midwestern_u.s._recipes cookbook:peanut_chicken_stir-fry recipeCategory category:mushroom_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:peanut_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:poultry_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:rice_recipes cookbook:peanut_chicken_stir-fry recipeCategory category:stir_fry_recipes cookbook:peanut_chicken_stir-fry recipeCookingTechnique cookbook:stir-frying cookbook:peanut_chicken_stir-fry recipeCuisine cookbook:midwestern_cuisine cookbook:peanut_chicken_stir-fry recipeEquipment cookbook:frying_pan cookbook:peanut_chicken_stir-fry recipeEquipment cookbook:wok cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:broth cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:butter cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:cashew cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:celery cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:chicken cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:cornstarch cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:mushroom cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:onion cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:peanut cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:rice cookbook:peanut_chicken_stir-fry recipeFoodstuff cookbook:soy_sauce cookbook:peanut_chicken_stir-fry recipeIngredient "¾ cup celery" cookbook:peanut_chicken_stir-fry recipeIngredient "¼ cup onion" cookbook:peanut_chicken_stir-fry recipeIngredient "1 cup clear chicken broth" cookbook:peanut_chicken_stir-fry recipeIngredient "1 cup peanuts" cookbook:peanut_chicken_stir-fry recipeIngredient "1 small (8 to 10 ounce) can mushrooms, drained" cookbook:peanut_chicken_stir-fry recipeIngredient "1 Tablespoon cornstarch" cookbook:peanut_chicken_stir-fry recipeIngredient "2 cups cooked chicken or turkey" cookbook:peanut_chicken_stir-fry recipeIngredient "2 tablespoons butter" cookbook:peanut_chicken_stir-fry recipeIngredient "3 Tablespoons soy sauce" cookbook:peanut_chicken_stir-fry recipeIngredient "Cooked rice" cookbook:peanut_chicken_stir-fry recipeInstructions ["Melt butter in wok or skillet.","Stir-fry celery and onions.","Add chicken and mushrooms and stir over lowered heat 5 minutes.","Combine (in separate bowl) cornstarch, soy sauce, and broth; slowly add to hot mixture in wok and cook 5 minutes.","Stir in peanuts.","Serve over hot rice."] cookbook:peanut_chicken_stir-fry recipeNotes "* You could use cashews...it's been done. " cookbook:peanut_chicken_stir-fry recipeYield 4 cookbook:peanut_chicken_stir-fry totalTime "prep:15 minutes, cook:15 minutes" cookbook:peanut_chicken_stir-fry type cookbook:recipes cookbook:peanut_chicken_stir-fry url https://en.wikibooks.org/wiki/Cookbook:Peanut_Chicken_Stir-Fry cookbook:peanut_curry_sauce difficulty 2 cookbook:peanut_curry_sauce label "peanut sauce" cookbook:peanut_curry_sauce name "Peanut Curry Sauce" cookbook:peanut_curry_sauce name "Peanut Sauce" cookbook:peanut_curry_sauce recipeCategory category:coconut_recipes cookbook:peanut_curry_sauce recipeCategory category:curry_recipes cookbook:peanut_curry_sauce recipeCategory category:easy_recipes cookbook:peanut_curry_sauce recipeCategory category:peanut_recipes cookbook:peanut_curry_sauce recipeCategory category:sauce_recipes cookbook:peanut_curry_sauce recipeCategory category:thai_recipes cookbook:peanut_curry_sauce recipeCuisine cookbook:cuisine_of_thailand cookbook:peanut_curry_sauce recipeEquipment cookbook:saucepan cookbook:peanut_curry_sauce recipeFoodstuff cookbook:coconut_milk cookbook:peanut_curry_sauce recipeFoodstuff cookbook:fish_sauce cookbook:peanut_curry_sauce recipeFoodstuff cookbook:lemon_juice cookbook:peanut_curry_sauce recipeFoodstuff cookbook:peanut cookbook:peanut_curry_sauce recipeFoodstuff cookbook:sugar cookbook:peanut_curry_sauce recipeIngredient "¾ cup (about 170 mL) roasted peanuts (unsalted)" cookbook:peanut_curry_sauce recipeIngredient "2 tbsp. (about 30 mL) red curry paste" cookbook:peanut_curry_sauce recipeIngredient "2 tbsp. (about 30 mL) sugar" cookbook:peanut_curry_sauce recipeIngredient "3 tbsp. (about 45 mL) lemon juice" cookbook:peanut_curry_sauce recipeIngredient "3 tsp. (about 15 mL) fish sauce" cookbook:peanut_curry_sauce recipeIngredient "4 cups (about 1 L) coconut milk (unsweetened)" cookbook:peanut_curry_sauce recipeInstructions ["Chop or grind peanuts into a fine meal.","Heat half the coconut milk in a medium saucepan on high heat, and add red curry paste. Stir until curry paste is dissolved and then continue to heat on high for 10 - 12 minutes (not stirring) until the oil from the coconut milk has risen to the top.","Decrease heat to medium-high and add ground peanuts. Stir and add the rest of the coconut milk, bring to a full boil then decrease heat, add the sugar, lemon juice and fish sauce.","Continue to cook (stirring occasionally) for 15-20 minutes, until the sauce has thickened and the oil has risen to the surface again.","Take off heat and let set for about half an hour. Stir to blend in the oil that has risen, the sauce should be not quite as thick as peanut butter. If it seems too thick add about a teaspoon of water or coconut milk."] cookbook:peanut_curry_sauce recipeYield 2 cookbook:peanut_curry_sauce totalTime "30 minutes" cookbook:peanut_curry_sauce type cookbook:recipes cookbook:peanut_curry_sauce url https://en.wikibooks.org/wiki/Cookbook:Peanut_Curry_Sauce cookbook:peanut_curry_sauce url https://en.wikibooks.org/wiki/Cookbook:Peanut_Sauce cookbook:peanut label "peanut" cookbook:peanut label "peanuts" cookbook:peanut_milk difficulty 2 cookbook:peanut_milk label "peanut milk" cookbook:peanut_milk name "Peanut milk" cookbook:peanut_milk name "Peanut Milk" cookbook:peanut_milk recipeCategory category:beverage_recipes cookbook:peanut_milk recipeCategory category:easy_recipes cookbook:peanut_milk recipeCategory category:nut_and_grain_milk_recipes cookbook:peanut_milk recipeCategory category:recipes_without_servings cookbook:peanut_milk recipeCategory category:vegan_recipes cookbook:peanut_milk recipeCuisine cookbook:vegan_cuisine cookbook:peanut_milk recipeIngredient "10 dl water" cookbook:peanut_milk recipeIngredient "1 dl peanuts" cookbook:peanut_milk recipeIngredient "1 ml sea salt" cookbook:peanut_milk recipeInstructions ["Rinse peanuts in colander. If salted peanuts are used, rinse well with hot water.","Place peanuts in blender with half of the water, and blend on high speed for about 1-2 minutes.","Add the rest of the water and blend on high speed for maybe 1 minute, until smooth.","Pour into a bottle, add the salt, shake, and put in the fridge for a few hours.","When most of the peanut flour has settled at the bottom of the bottle, pour carefully through a filter into another bottle.","When the filter starts clogging with peanut flour, squeeze out the milk, and rinse the filter. You can also use a spoon or something similar in the filter to help most of the milk get through before squeezing."] cookbook:peanut_milk recipeNotes "*Additional sweetener or other flavouring, e.g., vanilla, may be added to taste. *The sea salt takes away the watery feeling. It should not taste salt. You can experiment as to what amount is right for you. *The same goes for the thickness of the milk. Add more or less water to taste. *Peanuts are extremely nutritious, and do not have the same health issues as soy. " cookbook:peanut_milk totalTime "15 minutes" cookbook:peanut_milk type cookbook:recipes cookbook:peanut_milk url https://en.wikibooks.org/wiki/Cookbook:Peanut_milk cookbook:peanut_milk url https://en.wikibooks.org/wiki/Cookbook:Peanut_Milk cookbook:peanut_milk_(vegan) recipeCategory category:beverage_recipes cookbook:peanut_milk_(vegan) recipeCategory category:nut_and_grain_milk_recipes cookbook:peanut_milk_(vegan) recipeCategory category:vegan_recipes cookbook:peanut_milk_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:peanut_milk_(vegan) type cookbook:recipes cookbook:peanut name "Peanut" cookbook:peanut_oil label "groundnut fruit oil" cookbook:peanut_oil label "peanut" cookbook:peanut_oil label "peanut oil" cookbook:peanut_oil name "Peanut Oil" cookbook:peanut_oil recipeCategory category:fats_and_oils cookbook:peanut_oil type cookbook:fats_and_oils cookbook:peanut_oil type cookbook:ingredients cookbook:peanut_oil url https://en.wikibooks.org/wiki/Cookbook:Peanut_Oil cookbook:peanut_sauce_(saus_kacang) label "saus kacang" cookbook:peanut_sauce_(saus_kacang) name "Peanut Sauce (Saus Kacang)" cookbook:peanut_sauce_(saus_kacang) name "Saus Kacang" cookbook:peanut_sauce_(saus_kacang) recipeCategory category:chile_recipes cookbook:peanut_sauce_(saus_kacang) recipeCategory category:gluten-free_recipes cookbook:peanut_sauce_(saus_kacang) recipeCategory category:indonesian_recipes cookbook:peanut_sauce_(saus_kacang) recipeCategory category:peanut_recipes cookbook:peanut_sauce_(saus_kacang) recipeCategory category:sauce_recipes cookbook:peanut_sauce_(saus_kacang) recipeCategory category:vegetarian_recipes cookbook:peanut_sauce_(saus_kacang) recipeCuisine cookbook:cuisine_of_indonesia cookbook:peanut_sauce_(saus_kacang) recipeFoodstuff cookbook:lemon cookbook:peanut_sauce_(saus_kacang) recipeFoodstuff cookbook:oil_and_fat cookbook:peanut_sauce_(saus_kacang) recipeFoodstuff cookbook:peanut_butter cookbook:peanut_sauce_(saus_kacang) recipeFoodstuff cookbook:salt cookbook:peanut_sauce_(saus_kacang) recipeFoodstuff cookbook:soy_sauce cookbook:peanut_sauce_(saus_kacang) recipeFoodstuff cookbook:water cookbook:peanut_sauce_(saus_kacang) recipeIngredient "1 lemon" cookbook:peanut_sauce_(saus_kacang) recipeIngredient "2 cans of oily peanut butter, or add oil if dry" cookbook:peanut_sauce_(saus_kacang) recipeIngredient "Salt" cookbook:peanut_sauce_(saus_kacang) recipeIngredient "Sambal oelek" cookbook:peanut_sauce_(saus_kacang) recipeIngredient "Soy sauce" cookbook:peanut_sauce_(saus_kacang) recipeIngredient "Water" cookbook:peanut_sauce_(saus_kacang) recipeInstructions ["Mix the peanut butter with water and stir easy until one fluid sauce","Add some hot oelek, some lemon juice (from fresh lemon), some salt and soya sauce to it","Keep stirring and taste meanwhile to get the taste right!","You can also add a part of lemon to the sauce"] cookbook:peanut_sauce_(saus_kacang) type cookbook:recipes cookbook:peanut_sauce_(saus_kacang) url https://en.wikibooks.org/wiki/Cookbook:Peanut_Sauce_(Saus_Kacang) cookbook:peanut_sauce_(saus_kacang) url https://en.wikibooks.org/wiki/Cookbook:Saus_Kacang cookbook:peanut_sauce_(vegan) label "peanut sauce (vegan)" cookbook:peanut_sauce_(vegan) name "Peanut Sauce (Vegan)" cookbook:peanut_sauce_(vegan) recipeCategory category:peanut_butter_recipes cookbook:peanut_sauce_(vegan) recipeCategory category:sauce_recipes cookbook:peanut_sauce_(vegan) recipeCategory category:vegan_recipes cookbook:peanut_sauce_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:brown_sugar cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:cayenne_pepper cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:cider_vinegar cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:garlic cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:peanut_butter cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:rice_vinegar cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:salt cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:soy_sauce cookbook:peanut_sauce_(vegan) recipeFoodstuff cookbook:vinegar cookbook:peanut_sauce_(vegan) recipeIngredient "1-2 cloves of garlic" cookbook:peanut_sauce_(vegan) recipeIngredient "1/2 cup hot water" cookbook:peanut_sauce_(vegan) recipeIngredient "1/2 cup peanut butter" cookbook:peanut_sauce_(vegan) recipeIngredient "1/4 tsp. salt" cookbook:peanut_sauce_(vegan) recipeIngredient "1/8 tsp. cayenne pepper (optional)" cookbook:peanut_sauce_(vegan) recipeIngredient "1 Tbsp. brown sugar" cookbook:peanut_sauce_(vegan) recipeIngredient "2 Tbsp. vinegar, rice vinegar or cider vinegar" cookbook:peanut_sauce_(vegan) recipeIngredient "3 Tbsp. soy sauce" cookbook:peanut_sauce_(vegan) recipeInstructions ["Mix all ingredients together, adding the water last."] cookbook:peanut_sauce_(vegan) type cookbook:recipes cookbook:peanut_sauce_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Peanut_Sauce_(Vegan) cookbook:peanut_soup label "peanut soup" cookbook:peanut type cookbook:ingredients cookbook:peanut type cookbook:nuts_and_seeds cookbook:peanut url https://en.wikibooks.org/wiki/Cookbook:Peanut cookbook:pear_chutney name "Pear chutney" cookbook:pear_chutney recipeCategory category:chutney_recipes cookbook:pear_chutney recipeCategory category:indian_recipes cookbook:pear_chutney recipeCategory category:pear_recipes cookbook:pear_chutney recipeCategory category:vegan_recipes cookbook:pear_chutney recipeCuisine cookbook:cuisine_of_india cookbook:pear_chutney recipeCuisine cookbook:vegan_cuisine cookbook:pear_chutney recipeIngredient "½ cup liquid pectin" cookbook:pear_chutney recipeIngredient "½ tsp. cinnamon" cookbook:pear_chutney recipeIngredient "½ tsp. salt" cookbook:pear_chutney recipeIngredient "1½ cups raisins" cookbook:pear_chutney recipeIngredient "1/4 tsp. allspice" cookbook:pear_chutney recipeIngredient "1/4 tsp. nutmeg" cookbook:pear_chutney recipeIngredient "1/4 tsp. powdered cloves" cookbook:pear_chutney recipeIngredient "1 cup crystallised ginger, cut small" cookbook:pear_chutney recipeIngredient "1 cup water" cookbook:pear_chutney recipeIngredient "1 large green pepper" cookbook:pear_chutney recipeIngredient "3 cups white vinegar" cookbook:pear_chutney recipeIngredient "4½ lb. firm ripe pears" cookbook:pear_chutney recipeIngredient "4 cups sugar" cookbook:pear_chutney recipeIngredient "6 bay leaves" cookbook:pear_chutney recipeInstructions ["Pare, core and slice pears.","Chop pepper finely.","Mix pears, pepper, raisins, sugar, crystallised ginger, white vinegar, salt and water.","Use string to tie spices in a cheesecloth bag and add.","Simmer mixture until thick, about 2 hours.","Remove spice bag.","Add liquid pectin and boil for 1 minute.","Pour immediately into hot, sterilised jars, and seal straight away.","Makes 3 pints; approximately seven 5-inch jars."] cookbook:pear_chutney type cookbook:recipes cookbook:pear_chutney url https://en.wikibooks.org/wiki/Cookbook:Pear_chutney cookbook:pear-cranbery_crisp difficulty 2 cookbook:pear-cranbery_crisp label "pear-cranberry crisp" cookbook:pear-cranbery_crisp name "Pear-Cranbery Crisp" cookbook:pear-cranbery_crisp recipeCategory category:almond_recipes cookbook:pear-cranbery_crisp recipeCategory category:american_recipes cookbook:pear-cranbery_crisp recipeCategory category:camping_recipes cookbook:pear-cranbery_crisp recipeCategory category:cinnamon_recipes cookbook:pear-cranbery_crisp recipeCategory category:confection_recipes cookbook:pear-cranbery_crisp recipeCategory category:cranberry_recipes cookbook:pear-cranbery_crisp recipeCategory category:easy_recipes cookbook:pear-cranbery_crisp recipeCategory category:oat_recipes cookbook:pear-cranbery_crisp recipeCategory category:pear_recipes cookbook:pear-cranbery_crisp recipeCategory category:vegetarian_recipes cookbook:pear-cranbery_crisp recipeCookingTechnique cookbook:baking cookbook:pear-cranbery_crisp recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pear-cranbery_crisp recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pear-cranbery_crisp recipeCuisine cookbook:new_england_cuisine cookbook:pear-cranbery_crisp recipeEquipment cookbook:dutch_oven cookbook:pear-cranbery_crisp recipeEquipment cookbook:oven cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:almond cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:brown_sugar cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:butter cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:cinnamon cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:cranberry cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:flour cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:oats cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:pear cookbook:pear-cranbery_crisp recipeFoodstuff cookbook:sugar cookbook:pear-cranbery_crisp recipeIngredient "½ cup butter cut into pieces" cookbook:pear-cranbery_crisp recipeIngredient "¾ cup rolled oats" cookbook:pear-cranbery_crisp recipeIngredient "½ teaspoon cinnamon, divided" cookbook:pear-cranbery_crisp recipeIngredient "12 ounces cranberries" cookbook:pear-cranbery_crisp recipeIngredient "1 cup flour" cookbook:pear-cranbery_crisp recipeIngredient "4 firm, ripe pears peeled, cored, and sliced (2½ pounds)" cookbook:pear-cranbery_crisp recipeIngredient "⅔ cup brown sugar, firmly packed" cookbook:pear-cranbery_crisp recipeIngredient "⅔ cup sliced almonds" cookbook:pear-cranbery_crisp recipeIngredient "⅓ cup sugar" cookbook:pear-cranbery_crisp recipeInstructions ["Preheat oven to 375\u00b0F.","Toss pears, cranberries, sugar, and \u00bc teaspoon cinnamon in 9x9 baking dish until blended.","Combine oats, almonds, brown sugar, butter, flour, and remaining \u00bc teaspoon cinnamon in large bowl.","Blend with fingertips.","Sprinkle over fruit and pat down lightly.","Bake until pears are tender and topping is golden, about 45 minutes.","Serve hot or warm."] cookbook:pear-cranbery_crisp recipeNotes "* In a 15 inch Dutch Oven: top briquettes - 19; bottom briquettes - 12. Bake 35 to 45 minutes, check crisp after 30 minutes. " cookbook:pear-cranbery_crisp recipeYield makes 16 cookbook:pear-cranbery_crisp totalTime "1 hour" cookbook:pear-cranbery_crisp type cookbook:recipes cookbook:pear-cranbery_crisp url https://en.wikibooks.org/wiki/Cookbook:Pear-Cranbery_Crisp cookbook:pea recipeCategory category:featured_ingredients cookbook:pear label "d'anjou pear" cookbook:pear label "pear" cookbook:pear label "pears" cookbook:pearl_sugar label "pearl sugar" cookbook:pearl_sugar name "Pearl Sugar" cookbook:pearl_sugar type cookbook:ingredients cookbook:pearl_sugar type cookbook:sweeteners cookbook:pearl_sugar url https://en.wikibooks.org/wiki/Cookbook:Pearl_Sugar cookbook:pear name "Pear" cookbook:pear_pie label "pear pie" cookbook:pear_pie name "Pear Pie" cookbook:pear_pie recipeCategory category:dessert_recipes cookbook:pear_pie recipeCategory category:pear_recipes cookbook:pear_pie recipeCategory category:pie_recipes cookbook:pear_pie recipeFoodstuff cookbook:brown_sugar cookbook:pear_pie recipeFoodstuff cookbook:cinnamon cookbook:pear_pie recipeFoodstuff cookbook:cornstarch cookbook:pear_pie recipeFoodstuff cookbook:flour cookbook:pear_pie recipeFoodstuff cookbook:lemon cookbook:pear_pie recipeFoodstuff cookbook:nutmeg cookbook:pear_pie recipeFoodstuff cookbook:pear cookbook:pear_pie recipeFoodstuff cookbook:sugar cookbook:pear_pie recipeFoodstuff cookbook:water cookbook:pear_pie recipeIngredient "½ cup brown sugar" cookbook:pear_pie recipeIngredient "¼ cup flour" cookbook:pear_pie recipeIngredient "½ teaspoon cinnamon" cookbook:pear_pie recipeIngredient "¼ teaspoon nutmeg" cookbook:pear_pie recipeIngredient "1½ cups water" cookbook:pear_pie recipeIngredient "2½ tablespoons cornstarch" cookbook:pear_pie recipeIngredient "2 cups sugar" cookbook:pear_pie recipeIngredient "2 Pillsbury pie crusts" cookbook:pear_pie recipeIngredient "4 fresh Bartlett pears" cookbook:pear_pie recipeIngredient "lemon juice (of ½ lemon)" cookbook:pear_pie recipeInstructions ["Core, peel, and slice the pears into \u00bc or \u215b-inch segments.","Add the lemon juice to the pear segments.","Transfer excess juices to the pie pan.","In a separate boiling pot, set the water and white and brown sugar to boil to make a simple syrup.","In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.","When the syrup is done boiling, bring all of the ingredients together.","Arrange one of the pie crusts on top of the pie pan.","Add the pear filling into the pie pan.","Cover the filling with the other pie crust and make three slits on top.","Bake in the oven at 350\u00b0F for 60 minutes or until golden brown.","Take out the pie and set to cool.","If desired, serve warm with ice cream or frozen custard."] cookbook:pear_pie type cookbook:recipes cookbook:pear_pie url https://en.wikibooks.org/wiki/Cookbook:Pear_Pie cookbook:pear recipeCategory category:featured_ingredients cookbook:pear type cookbook:featured_ingredients cookbook:pear type cookbook:fruits cookbook:pear type cookbook:ingredients cookbook:pear url https://en.wikibooks.org/wiki/Cookbook:Pear cookbook:pease_pudding label "pease pudding" cookbook:pease_pudding name "Pease pudding" cookbook:pease_pudding name "Pease Pudding" cookbook:pease_pudding recipeCategory category:boiled_recipes cookbook:pease_pudding recipeCategory category:english_recipes cookbook:pease_pudding recipeCategory category:ham_recipes cookbook:pease_pudding recipeCategory category:pea_recipes cookbook:pease_pudding recipeCategory category:recipes_with_metric_units cookbook:pease_pudding recipeCategory category:side_dish_recipes cookbook:pease_pudding recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:pease_pudding recipeIngredient "1 Ham Hock or Ham joint(uncooked) from the butchers." cookbook:pease_pudding recipeIngredient "250-375 g of yellow split peas." cookbook:pease_pudding recipeIngredient "Knob of butter" cookbook:pease_pudding recipeInstructions ["Put the Ham Hock in a pressure cooker and cover with water.","With the lid on bring to the boil (full pressure)","Lower the heat and simmer for 30-40 minutes","Remove from the heat and release the pressure, Take out the hock and put to one side.","Add the split peas","With the lid on bring back to the boil.","Again lower the heat to a simmer (as low as possible)","Simmer for 25 - 30 minutes.","Remove from the heat and release the pressure","Put the contents into a bowl and mix with a balloon type whisk with a knob of butter","Leave to cool.","Note :- The amount of split peas added changes the consistency and the setting time."] cookbook:pease_pudding type cookbook:recipes cookbook:pease_pudding url https://en.wikibooks.org/wiki/Cookbook:Pease_pudding cookbook:pease_pudding url https://en.wikibooks.org/wiki/Cookbook:Pease_Pudding cookbook:pea_soup label "pea soup" cookbook:peas_supreme difficulty 1 cookbook:peas_supreme name "Peas Supreme" cookbook:peas_supreme recipeCategory category:american_recipes cookbook:peas_supreme recipeCategory category:baked_recipes cookbook:peas_supreme recipeCategory category:casserole_recipes cookbook:peas_supreme recipeCategory category:inexpensive_recipes cookbook:peas_supreme recipeCategory category:mushroom_recipes cookbook:peas_supreme recipeCategory category:pea_recipes cookbook:peas_supreme recipeCategory category:side_dish_recipes cookbook:peas_supreme recipeCategory category:vegetarian_recipes cookbook:peas_supreme recipeCategory category:very_easy_recipes cookbook:peas_supreme recipeCookingTechnique cookbook:baking cookbook:peas_supreme recipeCuisine cookbook:cuisine_of_the_united_states cookbook:peas_supreme recipeCuisine cookbook:louisiana_creole_cuisine cookbook:peas_supreme recipeCuisine cookbook:new_england_cuisine cookbook:peas_supreme recipeEquipment cookbook:oven cookbook:peas_supreme recipeFoodstuff cookbook:bread_crumb cookbook:peas_supreme recipeFoodstuff cookbook:butter cookbook:peas_supreme recipeFoodstuff cookbook:cooking_spray cookbook:peas_supreme recipeFoodstuff cookbook:flour cookbook:peas_supreme recipeFoodstuff cookbook:mushroom cookbook:peas_supreme recipeFoodstuff cookbook:pea cookbook:peas_supreme recipeFoodstuff cookbook:water_chestnut cookbook:peas_supreme recipeIngredient "¼ cup bread crumbs (optional)" cookbook:peas_supreme recipeIngredient "1 (16-ounce) package frozen green peas" cookbook:peas_supreme recipeIngredient "1 (4-ounce) can sliced mushrooms, reserve juice" cookbook:peas_supreme recipeIngredient "1 (8-ounce) can water chestnuts" cookbook:peas_supreme recipeIngredient "1 Tablespoon flour" cookbook:peas_supreme recipeIngredient "2 Tablespoons butter" cookbook:peas_supreme recipeIngredient "cooking spray" cookbook:peas_supreme recipeInstructions ["Preheat oven to 350\u00b0F.","Cook peas according to package instructions, drain.","In a separate pan, melt butter.","Add mushroom juice and flour to melted butter.","Stir until thickened.","Add mixture to peas, then add water chestnuts and mushrooms.","Place in medium baking pan coated with cooking spray.","Sprinkle breadcrumbs on top if desired.","Bake for 12 to 15 minutes, or until heated through."] cookbook:peas_supreme recipeYield 6 to 8 cookbook:peas_supreme totalTime "½ hour" cookbook:peas_supreme type cookbook:recipes cookbook:peas_supreme url https://en.wikibooks.org/wiki/Cookbook:Peas_Supreme cookbook:pea type cookbook:featured_ingredients cookbook:pea type cookbook:ingredients cookbook:pea type cookbook:vegetable cookbook:pea url https://en.wikibooks.org/wiki/Cookbook:Marrowfat_peas cookbook:pea url https://en.wikibooks.org/wiki/Cookbook:Pea cookbook:pea url https://en.wikibooks.org/wiki/Cookbook:Peas cookbook:pecan label "pecan" cookbook:pecan label "pecan pieces" cookbook:pecan label "pecans" cookbook:pecan name "Pecan" cookbook:pecan_pie difficulty 3 cookbook:pecan_pie label "pecan" cookbook:pecan_pie label "pecan pie" cookbook:pecan_pie name "Pecan Pie" cookbook:pecan_pie recipeCategory category:american_dessert_recipes cookbook:pecan_pie recipeCategory category:dessert_recipes cookbook:pecan_pie recipeCategory category:inexpensive_recipes cookbook:pecan_pie recipeCategory category:medium_difficulty_recipes cookbook:pecan_pie recipeCategory category:pecan_recipes cookbook:pecan_pie recipeCategory category:pie_recipes cookbook:pecan_pie recipeCategory category:recipes_with_images cookbook:pecan_pie recipeCategory category:southern_u.s._recipes cookbook:pecan_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pecan_pie recipeCuisine cookbook:southern_cuisine cookbook:pecan_pie recipeYield 6-10 cookbook:pecan_pie totalTime "prep: ~60 minutes, baking: ~60 minutes" cookbook:pecan_pie type cookbook:recipes cookbook:pecan_pie url https://en.wikibooks.org/wiki/Cookbook:Pecan_Pie cookbook:pecan_spinach_pasta label "pecan spinach pasta" cookbook:pecan_spinach_pasta name "Pecan Spinach Pasta" cookbook:pecan_spinach_pasta recipeCategory category:pasta_recipes cookbook:pecan_spinach_pasta recipeCategory category:pecan_recipes cookbook:pecan_spinach_pasta recipeCategory category:spinach_recipes cookbook:pecan_spinach_pasta recipeCategory category:vegan_recipes cookbook:pecan_spinach_pasta recipeCuisine cookbook:vegan_cuisine cookbook:pecan_spinach_pasta recipeFoodstuff cookbook:pasta cookbook:pecan_spinach_pasta recipeFoodstuff cookbook:pecan cookbook:pecan_spinach_pasta recipeFoodstuff cookbook:spinach cookbook:pecan_spinach_pasta recipeIngredient "1 onion, sliced (ideally, a red onion)" cookbook:pecan_spinach_pasta recipeIngredient "1 pack of frozen spinach, or, better, a moderate amount of fresh spinach. If frozen spinach is used, consider steaming it quickly before using it in this recipe." cookbook:pecan_spinach_pasta recipeIngredient "2 large garlic cloves, chopped" cookbook:pecan_spinach_pasta recipeIngredient "3/4 cup pecan halves" cookbook:pecan_spinach_pasta recipeIngredient "3 generous tablespoons of olive oil" cookbook:pecan_spinach_pasta recipeIngredient "500 grams pasta (ideally penne)" cookbook:pecan_spinach_pasta recipeIngredient "Crushed red pepper flakes to taste" cookbook:pecan_spinach_pasta recipeIngredient "Optional: feta or feta substitute" cookbook:pecan_spinach_pasta recipeIngredient "Salt to taste" cookbook:pecan_spinach_pasta recipeInstructions ["Boil the pasta. Bring a pan of water to a boil and once it has a good rolling boil, put in the pasta. Start checking it about 2 minutes before the amount of time specified on the package by tasting a piece. A commonly held ideal for pasta is that it should be "al dente", which means a tiny, tiny bit undercooked, rather than soft and mushy; it does not mean raw. Drain the pasta once it's done.)","Simultaneously, make the sauce.","In a cold skillet, combine the olive oil, red pepper flakes, and garlic. Put them on medium heat.","After a brief amount of time, add the onion slices.","Once the onion is slightly browned, add the pecan halves and saut\u00e9 them for two minutes.","Add the spinach.","Once the spinach is done, add salt.","The original recipe contained 1 cup of feta. I've never tried it that way, but if you're adventurous, you could consider adding a feta substitute; if you do, mix it in at the end.","Put the sauce on the drained pasta and serve."] cookbook:pecan_spinach_pasta type cookbook:recipes cookbook:pecan_spinach_pasta url https://en.wikibooks.org/wiki/Cookbook:Pecan_Spinach_Pasta cookbook:pecan_sweet_potatoes difficulty 3 cookbook:pecan_sweet_potatoes label "pecan sweet potatoes" cookbook:pecan_sweet_potatoes name "Pecan Sweet Potatoes" cookbook:pecan_sweet_potatoes recipeCategory category:dessert_recipes cookbook:pecan_sweet_potatoes recipeCategory category:medium_difficulty_recipes cookbook:pecan_sweet_potatoes recipeCategory category:pecan_recipes cookbook:pecan_sweet_potatoes recipeCategory category:southern_u.s._recipes cookbook:pecan_sweet_potatoes recipeCategory category:sweet_potato_recipes cookbook:pecan_sweet_potatoes recipeCategory category:texas_recipes cookbook:pecan_sweet_potatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pecan_sweet_potatoes recipeCuisine cookbook:southern_cuisine cookbook:pecan_sweet_potatoes recipeInstructions ["Mix Base and Topping in separate bowls.","Pour the sweet potato mixture into a 9"x12" pan.","Sprinkle on topping and bake at 350 degrees for 45 minutes."] cookbook:pecan_sweet_potatoes recipeNotes "* Other nuts can be used in the topping, almonds or peanuts serve admirably. * Stores well frozen. " cookbook:pecan_sweet_potatoes recipeYield varies cookbook:pecan_sweet_potatoes totalTime "60 minutes" cookbook:pecan_sweet_potatoes type cookbook:recipes cookbook:pecan_sweet_potatoes url https://en.wikibooks.org/wiki/Cookbook:Pecan_Sweet_Potatoes cookbook:pecan type cookbook:ingredients cookbook:pecan type cookbook:nuts_and_seeds cookbook:pecan url https://en.wikibooks.org/wiki/Cookbook:Pecan cookbook:pecorino_romano_cheese label "pecorino romano" cookbook:pecorino_romano_cheese label "pecorino romano cheese" cookbook:pecorino_romano_cheese label "romano cheese" cookbook:pecorino_romano_cheese name "Pecorino Romano Cheese" cookbook:pecorino_romano_cheese recipeCategory category:cheeses cookbook:pecorino_romano_cheese type cookbook:cheeses cookbook:pecorino_romano_cheese type cookbook:ingredients cookbook:pecorino_romano_cheese url https://en.wikibooks.org/wiki/Cookbook:Pecorino_Romano_Cheese cookbook:pectin label "pectin" cookbook:pectin name "Pectin" cookbook:pectin type cookbook:ingredients cookbook:pectin url https://en.wikibooks.org/wiki/Cookbook:Pectin cookbook:pedernales_river_chili label "pedernales river chili" cookbook:pedernales_river_chili label "pedernales_river_chili" cookbook:pedernales_river_chili name "Pedernales River Chili" cookbook:pedernales_river_chili recipeCategory category:chili_recipes cookbook:pedernales_river_chili recipeCategory category:recipes_with_metric_units cookbook:pedernales_river_chili recipeCategory category:southwestern_recipes cookbook:pedernales_river_chili recipeCategory category:texas_recipes cookbook:pedernales_river_chili recipeCategory category:venison_recipes cookbook:pedernales_river_chili recipeCookingTechnique cookbook:browning cookbook:pedernales_river_chili recipeCookingTechnique cookbook:simmering cookbook:pedernales_river_chili recipeCuisine cookbook:southwestern_cuisine cookbook:pedernales_river_chili recipeEquipment cookbook:frying_pan cookbook:pedernales_river_chili recipeFoodstuff cookbook:chili_powder cookbook:pedernales_river_chili recipeFoodstuff cookbook:cumin cookbook:pedernales_river_chili recipeFoodstuff cookbook:garlic cookbook:pedernales_river_chili recipeFoodstuff cookbook:onion cookbook:pedernales_river_chili recipeFoodstuff cookbook:oregano cookbook:pedernales_river_chili recipeFoodstuff cookbook:salt cookbook:pedernales_river_chili recipeFoodstuff cookbook:tomato cookbook:pedernales_river_chili recipeFoodstuff cookbook:venison cookbook:pedernales_river_chili recipeIngredient "1 large onion, chopped" cookbook:pedernales_river_chili recipeIngredient "1 teaspoon dried oregano (preferable to fresh oregano, which grows wild in central Texas)" cookbook:pedernales_river_chili recipeIngredient "1 teaspoon powdered cumin" cookbook:pedernales_river_chili recipeIngredient "2 cans (16-oz./500g) whole tomatoes" cookbook:pedernales_river_chili recipeIngredient "2 cloves garlic, finely chopped" cookbook:pedernales_river_chili recipeIngredient "2 cups (470 mL) hot water" cookbook:pedernales_river_chili recipeIngredient "4 lbs (1.8 {{kg}}) coarse-ground meat, venison preferred" cookbook:pedernales_river_chili recipeIngredient "6 teaspoons chili powder (or more, to taste)" cookbook:pedernales_river_chili recipeIngredient "salt to taste" cookbook:pedernales_river_chili recipeInstructions ["Brown meat, onion, and garlic in a large skillet.","Add rest of ingredients and bring to a boil. Lower heat, cover, and simmer for about an hour.","Skim off grease. Serves 10-12."] cookbook:pedernales_river_chili type cookbook:recipes cookbook:pedernales_river_chili url https://en.wikibooks.org/wiki/Cookbook:Pedernales_River_Chili cookbook:peeler label "peeler" cookbook:peeler label "vegetable peeler" cookbook:peeler name "Peeler" cookbook:peeler name "Vegetable Peeler" cookbook:peeler type cookbook:cookbook/equipment cookbook:peeler url https://en.wikibooks.org/wiki/Cookbook:Peeler cookbook:peeler url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Peeler cookbook:pelati label "pelati" cookbook:pelmeni label "pelmeni" cookbook:penne_alla_casa difficulty 2 cookbook:penne_alla_casa name "Penne alla Casa" cookbook:penne_alla_casa recipeCategory category:cheese_recipes cookbook:penne_alla_casa recipeCategory category:easy_recipes cookbook:penne_alla_casa recipeCategory category:inexpensive_recipes cookbook:penne_alla_casa recipeCategory category:italian_recipes cookbook:penne_alla_casa recipeCategory category:pasta_recipes cookbook:penne_alla_casa recipeCategory category:pasta_sauce_recipes cookbook:penne_alla_casa recipeCategory category:tomato_recipes cookbook:penne_alla_casa recipeCategory category:vegetarian_recipes cookbook:penne_alla_casa recipeCookingTechnique cookbook:boiling cookbook:penne_alla_casa recipeCookingTechnique cookbook:julienne cookbook:penne_alla_casa recipeCookingTechnique cookbook:sautéing cookbook:penne_alla_casa recipeCuisine cookbook:cuisine_of_italy cookbook:penne_alla_casa recipeFoodstuff cookbook:cream cookbook:penne_alla_casa recipeFoodstuff cookbook:garlic cookbook:penne_alla_casa recipeFoodstuff cookbook:olive_oil cookbook:penne_alla_casa recipeFoodstuff cookbook:pasta cookbook:penne_alla_casa recipeFoodstuff cookbook:pecorino_romano_cheese cookbook:penne_alla_casa recipeFoodstuff cookbook:pepper cookbook:penne_alla_casa recipeFoodstuff cookbook:salt cookbook:penne_alla_casa recipeFoodstuff cookbook:spinach cookbook:penne_alla_casa recipeFoodstuff cookbook:tomato cookbook:penne_alla_casa recipeIngredient "¼ cup freshly chopped garlic" cookbook:penne_alla_casa recipeIngredient "½ cup grated Pecorino Romano cheese" cookbook:penne_alla_casa recipeIngredient "¼ cup sun-dried tomatoes, julienne" cookbook:penne_alla_casa recipeIngredient "½ pound fresh spinach" cookbook:penne_alla_casa recipeIngredient "1½ cups marinara sauce" cookbook:penne_alla_casa recipeIngredient "1 pound penne pasta cooked al dente and drained" cookbook:penne_alla_casa recipeIngredient "1 tablespoon olive oil" cookbook:penne_alla_casa recipeIngredient "2 cups heavy cream" cookbook:penne_alla_casa recipeIngredient "Salt, pepper, and granulated garlic, to taste" cookbook:penne_alla_casa recipeInstructions ["Heat olive oil in a large pot over high heat.","Add garlic, and saut\u00e9 until it just begins to brown (be careful not to burn garlic), about 1 minute.","Add cream and sun-dried tomatoes, and bring to a boil.","Add marinara sauce.","Cook, stirring occasionally, until sauce thickens and is reduced by one-fourth.","Season with salt, pepper and granulated garlic.","Fold in spinach and Romano, and heat just until spinach is wilted and cheese melted.","Toss with pasta and serve hot."] cookbook:penne_alla_casa recipeYield 4 cookbook:penne_alla_casa totalTime "1 hour" cookbook:penne_alla_casa type cookbook:recipes cookbook:penne_alla_casa url https://en.wikibooks.org/wiki/Cookbook:Penne_alla_Casa cookbook:penne_pasta_with_sausage label "penne pasta with sausage" cookbook:penne_with_hearty_meat_sauce difficulty 1 cookbook:penne_with_hearty_meat_sauce name "Penne with Hearty Meat Sauce" cookbook:penne_with_hearty_meat_sauce recipeCategory category:american_recipes cookbook:penne_with_hearty_meat_sauce recipeCategory category:inexpensive_recipes cookbook:penne_with_hearty_meat_sauce recipeCategory category:main_course_recipes cookbook:penne_with_hearty_meat_sauce recipeCategory category:pasta_recipes cookbook:penne_with_hearty_meat_sauce recipeCategory category:recipes_with_images cookbook:penne_with_hearty_meat_sauce recipeCategory category:sausage_recipes cookbook:penne_with_hearty_meat_sauce recipeCategory category:very_easy_recipes cookbook:penne_with_hearty_meat_sauce recipeCookingTechnique cookbook:boiling cookbook:penne_with_hearty_meat_sauce recipeCookingTechnique cookbook:simmering cookbook:penne_with_hearty_meat_sauce recipeCuisine cookbook:cuisine_of_the_united_states cookbook:penne_with_hearty_meat_sauce recipeCuisine cookbook:louisiana_creole_cuisine cookbook:penne_with_hearty_meat_sauce recipeCuisine cookbook:new_england_cuisine cookbook:penne_with_hearty_meat_sauce recipeEquipment cookbook:frying_pan cookbook:penne_with_hearty_meat_sauce recipeFoodstuff cookbook:parmesan_cheese cookbook:penne_with_hearty_meat_sauce recipeFoodstuff cookbook:pasta cookbook:penne_with_hearty_meat_sauce recipeFoodstuff cookbook:sausage cookbook:penne_with_hearty_meat_sauce recipeFoodstuff cookbook:water cookbook:penne_with_hearty_meat_sauce recipeIngredient "½ cup hot water" cookbook:penne_with_hearty_meat_sauce recipeIngredient "1 (20-ounce) package Italian sausage" cookbook:penne_with_hearty_meat_sauce recipeIngredient "1 (26½-ounce) can meat-flavored spaghetti sauce" cookbook:penne_with_hearty_meat_sauce recipeIngredient "1 (6-ounce) can tomato paste" cookbook:penne_with_hearty_meat_sauce recipeIngredient "2 tablespoons shredded Parmesan cheese" cookbook:penne_with_hearty_meat_sauce recipeIngredient "8 ounces dry penne pasta, cooked according to package directions" cookbook:penne_with_hearty_meat_sauce recipeInstructions ["Remove casings from sausages.","Cook sausage in large skillet over medium heat until browned and crumbled; drain.","Stir in spaghetti sauce, tomato paste, and water.","Add pasta and stir until well coated.","Bring to a boil.","Reduce heat, simmer over low heat 10 minutes or until heated through.","Sprinkle with cheese."] cookbook:penne_with_hearty_meat_sauce recipeYield 6 cookbook:penne_with_hearty_meat_sauce totalTime "½ hour" cookbook:penne_with_hearty_meat_sauce type cookbook:recipes cookbook:penne_with_hearty_meat_sauce url https://en.wikibooks.org/wiki/Cookbook:Penne_with_Hearty_Meat_Sauce cookbook:pennsylvania_pot_pie difficulty 2 cookbook:pennsylvania_pot_pie name "Pennsylvania Pot Pie" cookbook:pennsylvania_pot_pie recipeCategory category:american_recipes cookbook:pennsylvania_pot_pie recipeCategory category:chicken_recipes cookbook:pennsylvania_pot_pie recipeCategory category:dumpling_recipes cookbook:pennsylvania_pot_pie recipeCategory category:easy_recipes cookbook:pennsylvania_pot_pie recipeCategory category:main_course_recipes cookbook:pennsylvania_pot_pie recipeCategory category:meat_recipes cookbook:pennsylvania_pot_pie recipeCategory category:pot_pie_recipes cookbook:pennsylvania_pot_pie recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pennsylvania_pot_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pennsylvania_pot_pie recipeCuisine cookbook:new_england_cuisine cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:broth cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:butter cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:carrot cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:chicken cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:flour cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:green_bean cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:ham cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:onion cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:pepper cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:potato cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:salt cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:shortening cookbook:pennsylvania_pot_pie recipeFoodstuff cookbook:sugar cookbook:pennsylvania_pot_pie recipeIngredient "1/3 c plus 1 T cold water" cookbook:pennsylvania_pot_pie recipeIngredient "1 can green beans" cookbook:pennsylvania_pot_pie recipeIngredient "1 c shortening" cookbook:pennsylvania_pot_pie recipeIngredient "1 t ground pepper" cookbook:pennsylvania_pot_pie recipeIngredient "1 to 3 lb. stewing chicken" cookbook:pennsylvania_pot_pie recipeIngredient "1 t salt" cookbook:pennsylvania_pot_pie recipeIngredient "2 1/2 c flour" cookbook:pennsylvania_pot_pie recipeIngredient "2 quarts water" cookbook:pennsylvania_pot_pie recipeIngredient "salt and pepper to taste" cookbook:pennsylvania_pot_pie recipeInstructions ["Boil chicken in water until tender.","Meanwhile, prepare noodle dough following the first 5 steps of Flaky Pie Crust procedure, from the ingredients above. ''Note: Sugar and butter are replaced with pepper and shortening, respectively.''","On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9" circle or 8" x 10" rectangle).","Cut dough into roughly 2" squares.","Remove chicken from broth. Shred chicken, discarding bones and skin.","Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.","Add chicken and green beans. Simmer for 10 to 15 minutes.","Remove from heat. Let stand 5 minutes before serving."] cookbook:pennsylvania_pot_pie recipeNotes "*Note: Pot pie squares will dissolve into the broth around the edges, but remain relatively firm in their centers. This is normal. *A range of fresh vegetables including fresh green beans, cubed potatoes, finely diced carrots, onions, etc. can be added after the chicken if cooking times are planned carefully. *Cooked chicken or turkey, or bite-sized pieces of ham can be substituted for the raw chicken. In this case, substitute chicken broth for water. " cookbook:pennsylvania_pot_pie recipeYield 6 cookbook:pennsylvania_pot_pie totalTime "1 hour" cookbook:pennsylvania_pot_pie type cookbook:recipes cookbook:pennsylvania_pot_pie url https://en.wikibooks.org/wiki/Cookbook:Pennsylvania_Pot_Pie cookbook:pennyroyal label "pennyroyal" cookbook:penuche label "maple penuche" cookbook:penuche label "penuche" cookbook:pepes_ikan label "pepes ikan" cookbook:pepes_ikan name "Pepes Ikan" cookbook:pepes_ikan recipeCategory category:fish_recipes cookbook:pepes_ikan recipeCategory category:indonesian_recipes cookbook:pepes_ikan recipeCategory category:recipes_with_images cookbook:pepes_ikan recipeCuisine cookbook:cuisine_of_indonesia cookbook:pepes_ikan recipeFoodstuff cookbook:basil cookbook:pepes_ikan recipeFoodstuff cookbook:bay_leaf cookbook:pepes_ikan recipeFoodstuff cookbook:candlenut cookbook:pepes_ikan recipeFoodstuff cookbook:chiles cookbook:pepes_ikan recipeFoodstuff cookbook:garlic cookbook:pepes_ikan recipeFoodstuff cookbook:ginger cookbook:pepes_ikan recipeFoodstuff cookbook:green_onion cookbook:pepes_ikan recipeFoodstuff cookbook:lemongrass cookbook:pepes_ikan recipeFoodstuff cookbook:shallot cookbook:pepes_ikan recipeFoodstuff cookbook:tamarind cookbook:pepes_ikan recipeFoodstuff cookbook:tomato cookbook:pepes_ikan recipeFoodstuff cookbook:turmeric cookbook:pepes_ikan recipeIngredient "1/2 tsp. salt" cookbook:pepes_ikan recipeIngredient "1 chopped tomato" cookbook:pepes_ikan recipeIngredient "1 kg whole fish (carp or snapper)" cookbook:pepes_ikan recipeIngredient "1 stalk green onion" cookbook:pepes_ikan recipeIngredient "1 stalk lemongrass" cookbook:pepes_ikan recipeIngredient "1 tsp. sugar" cookbook:pepes_ikan recipeIngredient "25 cc water" cookbook:pepes_ikan recipeIngredient "2 cloves garlic" cookbook:pepes_ikan recipeIngredient "2 cm ginger" cookbook:pepes_ikan recipeIngredient "2 cm turmeric" cookbook:pepes_ikan recipeIngredient "2 tbl. salad oil" cookbook:pepes_ikan recipeIngredient "4 shallot" cookbook:pepes_ikan recipeIngredient "50 g fresh chili pepper" cookbook:pepes_ikan recipeIngredient "50 g kemangi leaves (sweet basil)" cookbook:pepes_ikan recipeIngredient "5 candlenut" cookbook:pepes_ikan recipeIngredient "5 g tamarind" cookbook:pepes_ikan recipeIngredient "5 salam leaves" cookbook:pepes_ikan recipeIngredient "banana leaves or aluminum foil to wrap" cookbook:pepes_ikan recipeIngredient "salt" cookbook:pepes_ikan recipeInstructions ["Scale and clean the fish.","Take out the intestines but not the egg.","Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.","Marinade the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.","Add cooking oil to the spice-paste, mix.","Coat fish with spice paste.","Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.","Wrap the fish in banana leaves or aluminum foil.","Steam with medium fire, 30 minutes. Use pressure cooker for faster cooking time and better taste.","Let it cool and grill the wrapped fish over charcoal fire."] cookbook:pepes_ikan recipeNotes "* The use of Kemangi leaves is optional. " cookbook:pepes_ikan type cookbook:recipes cookbook:pepes_ikan url https://en.wikibooks.org/wiki/Cookbook:Pepes_Ikan cookbook:pepino label "pepino" cookbook:pepino name "Pepino" cookbook:pepino type cookbook:fruits cookbook:pepino type cookbook:ingredients cookbook:pepino url https://en.wikibooks.org/wiki/Cookbook:Pepino cookbook:pepper#black_pepper label "black pepper" cookbook:pepper#black_pepper label "pepper" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce name "Peppercorn Strip Steaks" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce name "Peppercorn Strip Steaks with Cognac Cream Sauce" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeCategory category:beef_recipes cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeCategory category:cognac_recipes cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeCategory category:main_course_recipes cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeCategory category:pan_fried_recipes cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeCategory category:pepper_recipes cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeCategory category:sauce_recipes cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeIngredient "1/4 cup black peppercorns, cracked" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeIngredient "1/4 cup cognac" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeIngredient "1/4 cup unsalted butter, cut into small pieces" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeIngredient "2 cloves garlic, smashed and minced" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeIngredient "3 tbs heavy cream" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeIngredient "4 (6-ounce) boneless strip steaks, trimmed of excess fat" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeIngredient "Olive oil" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeIngredient "Salt" cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce recipeInstructions ["Sprinkle garlic with salt. Press with the side of the knife repeatedly until garlic forms a thick paste.","Rub steaks with oil. Season on both sides with salt, then press pepperorns into both sides of meat. Let sit until room temperature, about 30 minutes.","Heat a stainless steel skillet large enough to hold the steaks over high heat. Pour some oil into the pan, then add steaks. Cook 4 minutes per side for medium rare. Remove and keep warm.","Pour out excess fat but do not scrape pan. Deglaze pan with cognac, then turn off heat and ignite with a firestick. Shake pan until flames die.","Bring to a boil. Cook until reduced by half, then whisk in cream and garlic.","Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately."] cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce type cookbook:recipes cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce url https://en.wikibooks.org/wiki/Cookbook:Peppercorn_Strip_Steaks cookbook:peppercorn_strip_steaks_with_cognac_cream_sauce url https://en.wikibooks.org/wiki/Cookbook:Peppercorn_Strip_Steaks_with_Cognac_Cream_Sauce cookbook:pepper-crusted_chicken name "Pepper-Crusted Chicken" cookbook:pepper-crusted_chicken recipeCategory category:baked_recipes cookbook:pepper-crusted_chicken recipeCategory category:chicken_recipes cookbook:pepper-crusted_chicken recipeCategory category:lemon_recipes cookbook:pepper-crusted_chicken recipeCategory category:main_course_recipes cookbook:pepper-crusted_chicken recipeCategory category:pepper_recipes cookbook:pepper-crusted_chicken recipeIngredient "1/2 cup cracked black peppercorns" cookbook:pepper-crusted_chicken recipeIngredient "1/4 cup freshly squeezed lemon juice" cookbook:pepper-crusted_chicken recipeIngredient "4 boneless skinless chicken breasts" cookbook:pepper-crusted_chicken recipeIngredient "Olive oil" cookbook:pepper-crusted_chicken recipeIngredient "Salt" cookbook:pepper-crusted_chicken recipeInstructions ["Brush chicken with olive oil. Sprinkle both sides liberally with salt.","Place pepper in a pie pan. Dredge chicken in black pepper.","Let rest for 2-3 minutes.","Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.","Add chicken and cook 2 minutes per side, or until browned on both sides.","Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375\u00b0 until internal temperature reaches 165\u00b0.","Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm."] cookbook:pepper-crusted_chicken type cookbook:recipes cookbook:pepper-crusted_chicken url https://en.wikibooks.org/wiki/Cookbook:Pepper-Crusted_Chicken cookbook:pepper_crusted_flank_steak name "Pepper Crusted Flank Steak" cookbook:pepper_crusted_flank_steak recipeCategory category:beef_recipes cookbook:pepper_crusted_flank_steak recipeCategory category:grilled_recipes cookbook:pepper_crusted_flank_steak recipeCategory category:main_course_recipes cookbook:pepper_crusted_flank_steak recipeCategory category:pepper_recipes cookbook:pepper_crusted_flank_steak recipeIngredient "1 1/2 Tbsp smoked paprika" cookbook:pepper_crusted_flank_steak recipeIngredient "1 (1 pound) flank steak" cookbook:pepper_crusted_flank_steak recipeIngredient "1/4 cup peppercorns, cracked" cookbook:pepper_crusted_flank_steak recipeIngredient "3/4 tsp cayenne pepper" cookbook:pepper_crusted_flank_steak recipeIngredient "Dijon mustard" cookbook:pepper_crusted_flank_steak recipeIngredient "Salt" cookbook:pepper_crusted_flank_steak recipeInstructions ["Combine seasonings. Set aside.","Brush steak with mustard. Apply seasoning mixture and gently massage into meat.","Grill over high heat until marked on both sides. Lower heat to medium and cook, turning often, until internal temperature reaches 140 degrees F for medium rare.","Remove and let rest, uncovered, 7 minutes. Slice as thinly as humanly possible across the grain and serve warm."] cookbook:pepper_crusted_flank_steak type cookbook:recipes cookbook:pepper_crusted_flank_steak url https://en.wikibooks.org/wiki/Cookbook:Pepper_Crusted_Flank_Steak cookbook:pepper label "black pepper" cookbook:pepper label "black peppercorn" cookbook:pepper label "black peppercorns" cookbook:pepper label "chilies" cookbook:pepper label "cracked peppercorns" cookbook:pepper label "fresh ground black pepper" cookbook:pepper label "freshly ground black pepper" cookbook:pepper label "freshly ground pepper" cookbook:pepper label "ground black pepper" cookbook:pepper label "ground white pepper" cookbook:_pepper label "pepper" cookbook:pepper label "pepper" cookbook:pepper label "peppercorn" cookbook:pepper label "peppercorns" cookbook:pepper label "peppers" cookbook:pepper label "peppery" cookbook:pepper label "white pepper" cookbook:pepper label "white peppercorns" cookbook:peppermint label "peppermint" cookbook:pepper name "Black Pepper" cookbook:pepper name "Pepper" cookbook:pepper name "Peppercorn" cookbook:pepper name "White Pepper" cookbook:pepperoncini label "pepperoncini" cookbook:pepperoncini label "sweet peppers" cookbook:pepperoncini name "Pepperoncini" cookbook:pepperoncini recipeCategory category:recipes_needing_photos cookbook:pepperoncini type cookbook:ingredients cookbook:pepperoncini type cookbook:vegetable cookbook:pepperoncini url https://en.wikibooks.org/wiki/Cookbook:Pepperoncini cookbook:pepperoni label "pepperoni" cookbook:pepperoni name "Pepperoni" cookbook:pepperoni_pasta_salad difficulty 1 cookbook:pepperoni_pasta_salad name "Pepperoni Pasta Salad" cookbook:pepperoni_pasta_salad recipeCategory category:american_recipes cookbook:pepperoni_pasta_salad recipeCategory category:cheese_recipes cookbook:pepperoni_pasta_salad recipeCategory category:inexpensive_recipes cookbook:pepperoni_pasta_salad recipeCategory category:pasta_recipes cookbook:pepperoni_pasta_salad recipeCategory category:salad_recipes cookbook:pepperoni_pasta_salad recipeCategory category:sausage_recipes cookbook:pepperoni_pasta_salad recipeCategory category:tomato_recipes cookbook:pepperoni_pasta_salad recipeCategory category:very_easy_recipes cookbook:pepperoni_pasta_salad recipeCookingTechnique cookbook:dice cookbook:pepperoni_pasta_salad recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pepperoni_pasta_salad recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pepperoni_pasta_salad recipeCuisine cookbook:new_england_cuisine cookbook:pepperoni_pasta_salad recipeFoodstuff cookbook:mozzarella_cheese cookbook:pepperoni_pasta_salad recipeFoodstuff cookbook:orzo cookbook:pepperoni_pasta_salad recipeFoodstuff cookbook:pepperoni cookbook:pepperoni_pasta_salad recipeFoodstuff cookbook:tomato cookbook:pepperoni_pasta_salad recipeIngredient "½ cup Italian dressing" cookbook:pepperoni_pasta_salad recipeIngredient "2 diced tomatoes" cookbook:pepperoni_pasta_salad recipeIngredient "4 ounces shredded mozzarella cheese" cookbook:pepperoni_pasta_salad recipeIngredient "4 ounces sliced pepperoni" cookbook:pepperoni_pasta_salad recipeIngredient "6 ounces orzo, cooked and well drained" cookbook:pepperoni_pasta_salad recipeInstructions ["Combine all of the ingredients in a large bowl and toss well to combine.","Serve warm or chill before serving."] cookbook:pepperoni_pasta_salad recipeYield 4 cookbook:pepperoni_pasta_salad totalTime "cook pasta 20 minutes<br> assembly 10 minutes" cookbook:pepperoni_pasta_salad type cookbook:recipes cookbook:pepperoni_pasta_salad url https://en.wikibooks.org/wiki/Cookbook:Pepperoni_Pasta_Salad cookbook:pepperoni recipeCategory category:meat_and_poultry cookbook:pepperoni_roll label "pepperoni roll" cookbook:pepperoni type cookbook:ingredients cookbook:pepperoni type cookbook:meat_and_poultry cookbook:pepperoni url https://en.wikibooks.org/wiki/Cookbook:Pepperoni cookbook:pepper type cookbook:ingredients cookbook:pepper type cookbook:spices_and_herbs cookbook:pepper url https://en.wikibooks.org/wiki/Cookbook:Black_Pepper cookbook:pepper url https://en.wikibooks.org/wiki/Cookbook:Pepper cookbook:pepper url https://en.wikibooks.org/wiki/Cookbook:Peppercorn cookbook:pepper url https://en.wikibooks.org/wiki/Cookbook:White_Pepper cookbook:pepu label "pepu" cookbook:percolator_punch difficulty 1 cookbook:percolator_punch name "Percolator Punch" cookbook:percolator_punch recipeCategory category:american_recipes cookbook:percolator_punch recipeCategory category:beverage_recipes cookbook:percolator_punch recipeCategory category:cinnamon_recipes cookbook:percolator_punch recipeCategory category:inexpensive_recipes cookbook:percolator_punch recipeCategory category:southern_u.s._recipes cookbook:percolator_punch recipeCategory category:vegetarian_recipes cookbook:percolator_punch recipeCategory category:very_easy_recipes cookbook:percolator_punch recipeCuisine cookbook:cuisine_of_the_united_states cookbook:percolator_punch recipeCuisine cookbook:louisiana_creole_cuisine cookbook:percolator_punch recipeCuisine cookbook:new_england_cuisine cookbook:percolator_punch recipeCuisine cookbook:southern_cuisine cookbook:percolator_punch recipeInstructions ["Percolate for 10 minutes.","Serve hot."] cookbook:percolator_punch recipeYield 10 cookbook:percolator_punch totalTime "15 minutes" cookbook:percolator_punch type cookbook:recipes cookbook:percolator_punch url https://en.wikibooks.org/wiki/Cookbook:Percolator_Punch cookbook:perfect_three_course_dinner label "sonja's perfect three course dinner" cookbook:perfect_three_course_dinner name "Perfect Three Course Dinner" cookbook:perfect_three_course_dinner name "Sonja's Perfect Three Course Dinner" cookbook:perfect_three_course_dinner recipeCategory category:austrian_recipes cookbook:perfect_three_course_dinner recipeCategory category:recipes_with_metric_units cookbook:perfect_three_course_dinner recipeCuisine cookbook:cuisine_of_austria cookbook:perfect_three_course_dinner type cookbook:recipes cookbook:perfect_three_course_dinner url https://en.wikibooks.org/wiki/Cookbook:Perfect_Three_Course_Dinner cookbook:perfect_three_course_dinner url https://en.wikibooks.org/wiki/Cookbook:Sonja's_Perfect_Three_Course_Dinner cookbook:perico label "perico" cookbook:periwinkle label "winkle" cookbook:perok label "perok" cookbook:perry label "perry" cookbook:perry name "Perry" cookbook:perry type cookbook:ingredients cookbook:perry url https://en.wikibooks.org/wiki/Cookbook:Perry cookbook:persian_apple_dessert name "Persian Apple Dessert" cookbook:persian_apple_dessert recipeCategory category:apple_recipes cookbook:persian_apple_dessert recipeCategory category:dessert_recipes cookbook:persian_apple_dessert recipeCategory category:middle_eastern_recipes cookbook:persian_apple_dessert recipeCuisine cookbook:middle_eastern_cuisines cookbook:persian_apple_dessert recipeIngredient "1 tablespoon rose or orange flower water" cookbook:persian_apple_dessert recipeIngredient "2 tablespoons lemon juice" cookbook:persian_apple_dessert recipeIngredient "2 to 3 tablespoons granulated sugar" cookbook:persian_apple_dessert recipeIngredient "3 medium apples, pared and cut up" cookbook:persian_apple_dessert recipeIngredient "Dash of salt" cookbook:persian_apple_dessert recipeInstructions ["Place half the apples and the remaining ingredients in blender container.","Cover and blend until coarsely chopped, 20 to 30 seconds.","Add remaining apples; blend until coarsely chopped."] cookbook:persian_apple_dessert recipeNotes "* Rose water and orange flower water can be found in gourmet and specialty shops. * Another name of Persian apple is peaches " cookbook:persian_apple_dessert type cookbook:recipes cookbook:persian_apple_dessert url https://en.wikibooks.org/wiki/Cookbook:Persian_Apple_Dessert cookbook:persian_lime label "persian limes" cookbook:persian_rice name "Persian Rice" cookbook:persian_rice recipeCategory category:passover_recipes cookbook:persian_rice recipeCookingTechnique cookbook:sautéing cookbook:persian_rice recipeFoodstuff cookbook:currant cookbook:persian_rice recipeFoodstuff cookbook:rice cookbook:persian_rice recipeFoodstuff cookbook:salt cookbook:persian_rice recipeIngredient "1 ½ cups basmati brown rice" cookbook:persian_rice recipeIngredient "1 ½ teaspoon salt" cookbook:persian_rice recipeIngredient "3 ¾ cups water" cookbook:persian_rice recipeIngredient "⅓ cup currants" cookbook:persian_rice recipeIngredient "Sautéed vegetables as required" cookbook:persian_rice recipeInstructions ["Heat milk and simmer while stirring in pistachios until it thickens.","Season with salt and pepper","Cook rice with water and salt added","Add currants when almost cooked","Serve in a mound on plates leaving 1" border of rice around the edges","Top with saut\u00e9ed vegetables","Pour over with some of the pistachio sauce.","Garnish with chopped pistachios and currants.","Serve the remainder of the sauce in a gravy dish and bring to the table."] cookbook:persian_rice type cookbook:recipes cookbook:persian_rice url https://en.wikibooks.org/wiki/Cookbook:Persian_Rice cookbook:persimmon label "persimmon" cookbook:persimmon name "Persimmon" cookbook:persimmon type cookbook:fruits cookbook:persimmon type cookbook:ingredients cookbook:persimmon url https://en.wikibooks.org/wiki/Cookbook:Persimmon cookbook:peru recipeCategory category:south_american_recipes cookbook:peru recipeCuisine cookbook:cuisine_of_peru cookbook:peru recipeCuisine cookbook:south_american_cuisines cookbook:peru type cookbook:cuisines cookbook:peru type cookbook:cuisines_by_country cookbook:pescado_en_achiote label "pescado en achiote" cookbook:pescado_en_tikin-xic label "pescado en tikin-xic" cookbook:peshawari_kabab label "peshawari kabab" cookbook:pesto_2 name "Pesto 2" cookbook:pesto_2 recipeCategory category:basil_recipes cookbook:pesto_2 recipeCategory category:garlic_recipes cookbook:pesto_2 recipeCategory category:italian_recipes cookbook:pesto_2 recipeCategory category:nut_recipes cookbook:pesto_2 recipeCategory category:sauce_recipes cookbook:pesto_2 recipeCuisine cookbook:cuisine_of_italy cookbook:pesto_2 recipeEquipment cookbook:blender cookbook:pesto_2 recipeEquipment cookbook:mortar_and_pestle cookbook:pesto_2 recipeFoodstuff cookbook:basil cookbook:pesto_2 recipeFoodstuff cookbook:garlic cookbook:pesto_2 recipeFoodstuff cookbook:olive_oil cookbook:pesto_2 recipeFoodstuff cookbook:parmesan_cheese cookbook:pesto_2 recipeFoodstuff cookbook:pine_nut cookbook:pesto_2 recipeFoodstuff cookbook:walnut cookbook:pesto_2 recipeIngredient "7 garlic cloves" cookbook:pesto_2 recipeIngredient "a packet of either pine nuts or walnuts (pine nuts give the pesto a blander flavour, walnuts a more robust flavour)" cookbook:pesto_2 recipeIngredient "at least 2 large plants of fresh basil" cookbook:pesto_2 recipeIngredient "freshly grated Parmesan cheese (not Pecorino please)" cookbook:pesto_2 recipeIngredient "the best quality olive oil you can find. I believe that Greek olive oil is actually better for this recipe than either French or Italian as it has a stronger taste." cookbook:pesto_2 recipeInstructions ["Whatever you may have been told, use a electric blender or a liquidiser to make pesto. Faffing about with a pestle and mortar is for the birds !!","Again, whatever you have been told, put a good quantity of olive oil in the blender ''first'' and start it running, otherwise the blades will gum up and you risk burning the basil.","Drop basil leaves through the top into the olive oil so that they are mulched up by the blades.","Add some pine nuts (or walnuts) so they are also mulched up.","When the developing Pesto sticks and becomes too thick, simply add more olive oil until the whole lot starts to mulch again. Continue adding basil leaves, pine nuts (walnuts) and the garlic cloves, always making sure the mixture remains fluid.","Once you begin to run out of basil leaves and nuts add a handful of Parmesan cheese (though not too much; remember the taste should be predominantly of basil)."] cookbook:pesto_2 recipeNotes "* If you like your pesto a little rough, add a small extra quantity of pine nuts and some grated Parmesan cheese to the finished pesto and mix in well. You're ready to go. * Fresh pesto can be stirred into pasta (penne in my opinion being the best), added as a topping to crostini, or eaten, with eyes closed and a smile on your face, off a spoon, entirely on its own. * " cookbook:pesto_2 type cookbook:recipes cookbook:pesto_2 url https://en.wikibooks.org/wiki/Cookbook:Pesto_2 cookbook:pesto difficulty 3 cookbook:pesto label "pesto" cookbook:pesto label "pesto sauce" cookbook:pesto name "Pesto" cookbook:pesto recipeCategory category:basil_recipes cookbook:pesto recipeCategory category:featured_recipes cookbook:pesto recipeCategory category:italian_recipes cookbook:pesto recipeCategory category:medium_difficulty_recipes cookbook:pesto recipeCategory category:pasta_recipes cookbook:pesto recipeCategory category:pasta_sauce_recipes cookbook:pesto recipeCategory category:recipes_with_images cookbook:pesto recipeCategory category:recipes_with_metric_units cookbook:pesto recipeCategory category:recipes_without_servings cookbook:pesto recipeCategory category:sauce_recipes cookbook:pesto recipeCuisine cookbook:cuisine_of_italy cookbook:pesto recipeFoodstuff cookbook:basil cookbook:pesto recipeFoodstuff cookbook:garlic cookbook:pesto recipeFoodstuff cookbook:olive_oil cookbook:pesto recipeFoodstuff cookbook:pecorino_romano_cheese cookbook:pesto recipeFoodstuff cookbook:pepper cookbook:pesto recipeFoodstuff cookbook:pine_nut cookbook:pesto recipeFoodstuff cookbook:salt cookbook:pesto recipeIngredient "1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture." cookbook:pesto recipeIngredient "1/4 cup pine nuts (optional)" cookbook:pesto recipeIngredient "4 cloves garlic" cookbook:pesto recipeIngredient "4 oz (100g) fresh basil" cookbook:pesto recipeIngredient "approx. 8 oz (200g) extra virgin olive oil" cookbook:pesto recipeIngredient "Freshly ground salt and pepper (to taste)" cookbook:pesto totalTime "45 minutes" cookbook:pesto type cookbook:recipes cookbook:pesto url https://en.wikibooks.org/wiki/Cookbook:Pesto cookbook:pete's_pasta name "Pete's pasta" cookbook:pete's_pasta name "Pete's Pasta" cookbook:pete's_pasta recipeCategory category:corn_recipes cookbook:pete's_pasta recipeCategory category:pasta_recipes cookbook:pete's_pasta recipeCategory category:tuna_recipes cookbook:pete's_pasta recipeFoodstuff cookbook:corn cookbook:pete's_pasta recipeFoodstuff cookbook:cream_cheese cookbook:pete's_pasta recipeFoodstuff cookbook:olive_oil cookbook:pete's_pasta recipeFoodstuff cookbook:pasta cookbook:pete's_pasta recipeFoodstuff cookbook:pepper cookbook:pete's_pasta recipeFoodstuff cookbook:tuna cookbook:pete's_pasta recipeIngredient "1 400 gr container of plain Philadelphia cream cheese" cookbook:pete's_pasta recipeIngredient "1 410 gr tin of sweetcorn" cookbook:pete's_pasta recipeIngredient "1 mugful of your favourite dried pasta per person" cookbook:pete's_pasta recipeIngredient "1 tin of tuna of equal size to the sweet corn" cookbook:pete's_pasta recipeIngredient "3 tsp of pesto" cookbook:pete's_pasta recipeIngredient "A little ground pepper" cookbook:pete's_pasta recipeIngredient "olive oil" cookbook:pete's_pasta recipeInstructions ["Put the pasta on to boil in copious amounts of water with a little salt and a drop of olive oil added.","In a mixing bowl combine all the rest of the ingredients.","When the pasta is cooked, drain through a colander and add to the bowl.","Stir through, so that everything becomes well coated."] cookbook:pete's_pasta type cookbook:recipes cookbook:pete's_pasta url https://en.wikibooks.org/wiki/Cookbook:Pete's_pasta cookbook:pete's_pasta url https://en.wikibooks.org/wiki/Cookbook:Pete's_Pasta cookbook:pete\'s_pasta type cookbook:recipes cookbook:peuyeum label "peuyeum" cookbook:pezzetti_di_cavallo label "pezzetti di cavallo" cookbook:pezzetti_di_cavallo name "Pezzetti di Cavallo" cookbook:pezzetti_di_cavallo recipeCategory category:horse_recipes cookbook:pezzetti_di_cavallo recipeCategory category:italian_recipes cookbook:pezzetti_di_cavallo recipeCuisine cookbook:cuisine_of_italy cookbook:pezzetti_di_cavallo recipeFoodstuff cookbook:carrot cookbook:pezzetti_di_cavallo recipeFoodstuff cookbook:celery cookbook:pezzetti_di_cavallo recipeFoodstuff cookbook:chiles cookbook:pezzetti_di_cavallo recipeFoodstuff cookbook:horse cookbook:pezzetti_di_cavallo recipeFoodstuff cookbook:olive_oil cookbook:pezzetti_di_cavallo recipeFoodstuff cookbook:onion cookbook:pezzetti_di_cavallo recipeFoodstuff cookbook:parsley cookbook:pezzetti_di_cavallo recipeIngredient "Horse meat" cookbook:pezzetti_di_cavallo recipeIngredient "Olive oil (extra virgin)" cookbook:pezzetti_di_cavallo recipeIngredient "Onions" cookbook:pezzetti_di_cavallo recipeIngredient "Parsley, carrots, chilli peppers, laurel and celery" cookbook:pezzetti_di_cavallo recipeIngredient "Tomato sauce" cookbook:pezzetti_di_cavallo recipeInstructions ["Cut the horse meat in cubes and fry it in a pan with some onion until it turns brown.","Add one litre of tomato sauce for every kilogramme of meat.","Then add carrots, parsley, celery, two leaves of laurel and chilli peppers after a taste.","Cook on low heat (preferably in a clay pot).","Skim the foam on the top and let simmer for four hours."] cookbook:pezzetti_di_cavallo type cookbook:recipes cookbook:pezzetti_di_cavallo url https://en.wikibooks.org/wiki/Cookbook:Pezzetti_di_Cavallo cookbook:pheasant label "pheasant" cookbook:philippines type cookbook:cuisines cookbook:philippines type cookbook:cuisines_by_country cookbook:philly_cheesesteak name "Philly Cheesesteak" cookbook:philly_cheesesteak recipeCategory category:american_recipes cookbook:philly_cheesesteak recipeCategory category:beef_recipes cookbook:philly_cheesesteak recipeCategory category:cheese_recipes cookbook:philly_cheesesteak recipeCategory category:pan_fried_recipes cookbook:philly_cheesesteak recipeCategory category:sandwich_recipes cookbook:philly_cheesesteak recipeCuisine cookbook:cuisine_of_the_united_states cookbook:philly_cheesesteak recipeCuisine cookbook:louisiana_creole_cuisine cookbook:philly_cheesesteak recipeCuisine cookbook:new_england_cuisine cookbook:philly_cheesesteak recipeIngredient "1 pound filet mignon, pounded flat" cookbook:philly_cheesesteak recipeIngredient "1 small onion, julienned" cookbook:philly_cheesesteak recipeIngredient "American singles, torn" cookbook:philly_cheesesteak recipeIngredient "Hoagie rolls, almost halved" cookbook:philly_cheesesteak recipeIngredient "Olive oil" cookbook:philly_cheesesteak recipeIngredient "Salt and freshly ground black pepper" cookbook:philly_cheesesteak recipeInstructions ["Drizzle filet with olive oil and season with salt and black pepper. Sear in a cast-iron pan over medium heat 6 minutes per side. Remove and let rest 7 minutes before slicing into bite-size pieces. Keep warm.","Toss onion with a little olive oil and saut\u00e9 in same pan until lightly browned around edges.","To serve, place a big scoop of steak into a hoagie roll. Top with onion and torn cheese. Serve."] cookbook:philly_cheesesteak type cookbook:recipes cookbook:philly_cheesesteak url https://en.wikibooks.org/wiki/Cookbook:Philly_Cheesesteak cookbook:philosopher name "Philosopher" cookbook:philosopher name "Philosopher (dish)" cookbook:philosopher recipeCategory category:beef_recipes cookbook:philosopher recipeCategory category:dutch_recipes cookbook:philosopher recipeCategory category:onion_recipes cookbook:philosopher recipeCategory category:potato_recipes cookbook:philosopher recipeCookingTechnique cookbook:stewing cookbook:philosopher recipeCuisine cookbook:cuisine_of_the_netherlands cookbook:philosopher recipeFoodstuff cookbook:apple cookbook:philosopher recipeFoodstuff cookbook:beef cookbook:philosopher recipeFoodstuff cookbook:butter cookbook:philosopher recipeFoodstuff cookbook:nutmeg cookbook:philosopher recipeFoodstuff cookbook:oil_and_fat cookbook:philosopher recipeFoodstuff cookbook:onion cookbook:philosopher recipeFoodstuff cookbook:pepper cookbook:philosopher recipeFoodstuff cookbook:potato cookbook:philosopher recipeFoodstuff cookbook:salt cookbook:philosopher recipeIngredient "300-400 grams cold, stewed beef" cookbook:philosopher recipeIngredient "3½ dl (350ml) skimmed gravy" cookbook:philosopher recipeIngredient "40 gram fat (cold gravy or butter)" cookbook:philosopher recipeIngredient "4 large onions, sliced into thin rings" cookbook:philosopher recipeIngredient "4 spoons of crushed white bread (stale)" cookbook:philosopher recipeIngredient "800 grams boiled potatoes, cut into slices (about 4 mm)" cookbook:philosopher recipeIngredient "apple compôte" cookbook:philosopher recipeIngredient "nutmeg" cookbook:philosopher recipeIngredient "pepper from the mill" cookbook:philosopher recipeIngredient "salt" cookbook:philosopher recipeInstructions ["Cut the meat into small pieces (about 5 mm).","Heat the frying fat or butter in a frying pan or a small wok. Fry the onions until the are golden brown. Put the onions aside.","Put a layer after layer of potatoes, meat and onions on top of each other in an oven-proof dish. Season each layer of potatoes with salt, pepper and nutmeg. Make sure the top layer consists of potatoes.","Pour the gravy over the top layer and scatter the bread crumbs over it all.","Put some lumps of butter here and there.","Pre-heat the oven until 200\u00b0C . Cook the dish for about 30 minutes.","Serve immediately with the apple comp\u00f4te"] cookbook:philosopher recipeNotes "* The taste improves if you let the dish rest for a while in the fridge before putting it in the oven. " cookbook:philosopher type cookbook:recipes cookbook:philosopher url https://en.wikibooks.org/wiki/Cookbook:Philosopher cookbook:philosopher url https://en.wikibooks.org/wiki/Cookbook:Philosopher_(dish) cookbook:phở_bò label "phở bò" cookbook:phở_bò name "Phở bò" cookbook:phở_bò name "Phở Bò" cookbook:pho_bo recipeCategory category:beef_recipes cookbook:phở_bò recipeCategory category:beef_recipes cookbook:pho_bo recipeCategory category:noodle_recipes cookbook:phở_bò recipeCategory category:noodle_recipes cookbook:phở_bò recipeCategory category:recipes_with_images cookbook:phở_bò recipeCategory category:recipes_without_cooking_time cookbook:phở_bò recipeCategory category:recipes_without_servings cookbook:pho_bo recipeCategory category:soup_recipes cookbook:phở_bò recipeCategory category:soup_recipes cookbook:pho_bo recipeCategory category:vietnamese_recipes cookbook:phở_bò recipeCategory category:vietnamese_recipes cookbook:pho_bo recipeCuisine cookbook:cuisine_of_vietnam cookbook:phở_bò recipeCuisine cookbook:cuisine_of_vietnam cookbook:phở_bò recipeFoodstuff cookbook:basil cookbook:phở_bò recipeFoodstuff cookbook:bean_sprout cookbook:phở_bò recipeFoodstuff cookbook:beef cookbook:phở_bò recipeFoodstuff cookbook:cardamom cookbook:phở_bò recipeFoodstuff cookbook:chiles cookbook:phở_bò recipeFoodstuff cookbook:cilantro cookbook:phở_bò recipeFoodstuff cookbook:cinnamon cookbook:phở_bò recipeFoodstuff cookbook:clove cookbook:phở_bò recipeFoodstuff cookbook:fish_sauce cookbook:phở_bò recipeFoodstuff cookbook:ginger cookbook:phở_bò recipeFoodstuff cookbook:green_onion cookbook:phở_bò recipeFoodstuff cookbook:hoisin_sauce cookbook:phở_bò recipeFoodstuff cookbook:lime cookbook:phở_bò recipeFoodstuff cookbook:onion cookbook:phở_bò recipeFoodstuff cookbook:peanut_oil cookbook:phở_bò recipeFoodstuff cookbook:pepper cookbook:phở_bò recipeFoodstuff cookbook:star_anise cookbook:phở_bò recipeFoodstuff cookbook:vegetable_oil cookbook:phở_bò recipeIngredient "1 small cinnamon stick" cookbook:phở_bò recipeIngredient "1 small knob of ginger - chopped" cookbook:phở_bò recipeIngredient "1 Star Anise" cookbook:phở_bò recipeIngredient "1 tablespoon of vegetable or peanut oil" cookbook:phở_bò recipeIngredient "1 tablespoon whole black peppercorn" cookbook:phở_bò recipeIngredient "2 cardamom pods - whole" cookbook:phở_bò recipeIngredient "2 large white onions - chopped into quarters" cookbook:phở_bò recipeIngredient "4 cloves - whole" cookbook:phở_bò recipeIngredient "5 lbs of beef bones (choose ones with a bit of meat on them)" cookbook:phở_bò recipeIngredient "Bean sprouts" cookbook:phở_bò recipeIngredient "Black pepper" cookbook:phở_bò recipeIngredient "Chili peppers - whole" cookbook:phở_bò recipeIngredient "Chopped coriander leaf" cookbook:phở_bò recipeIngredient "Finely sliced beef sirloin (ask your butcher)" cookbook:phở_bò recipeIngredient "Finely sliced scallions" cookbook:phở_bò recipeIngredient "Finely sliced white onion" cookbook:phở_bò recipeIngredient "Hoisin sauce" cookbook:phở_bò recipeIngredient "Hot sauce" cookbook:phở_bò recipeIngredient "Limes - cut into wedges" cookbook:phở_bò recipeIngredient "Nước mắm" cookbook:phở_bò recipeIngredient "Phở noodles (broad rice noodle) - soaked in hot water until soft and drained" cookbook:phở_bò recipeIngredient "Thai Basil" cookbook:phở_bò recipeInstructions ["Fry onions in oil until lightly browned. Remove and drain. Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes. For a clear broth skim off foam.","After this initial cooking, add cooked onions, ginger, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered, for a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered.","Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot."] cookbook:pho_bo type cookbook:recipes cookbook:phở_bò type cookbook:recipes cookbook:phở_bò url https://en.wikibooks.org/wiki/Cookbook:Phở_bò cookbook:phở_bò url https://en.wikibooks.org/wiki/Cookbook:Phở_Bò cookbook:phở_gà label "phở gà" cookbook:phở_gà name "Phở gà" cookbook:phở_gà name "Phở Gà" cookbook:pho_ga recipeCategory category:chicken_recipes cookbook:phở_gà recipeCategory category:chicken_recipes cookbook:pho_ga recipeCategory category:noodle_recipes cookbook:phở_gà recipeCategory category:noodle_recipes cookbook:pho_ga recipeCategory category:vietnamese_recipes cookbook:phở_gà recipeCategory category:vietnamese_recipes cookbook:pho_ga recipeCuisine cookbook:cuisine_of_vietnam cookbook:phở_gà recipeCuisine cookbook:cuisine_of_vietnam cookbook:phở_gà recipeIngredient ""Pho" noodles*" cookbook:phở_gà recipeInstructions ["Combine ingredients for seasoning pouch in a small strainer or a pouch made from cheesecloth and twine.","In a large stock pot, boil broth ingredients together with seasoning pouch until the chicken is thoroughly cooked","Remove the chicken and strain broth back into the pot for additional simmering. Once the chicken is cool, pull apart the meat into bite sized pieces and discard bones.","In a separate pot, boil the "Pho" noodles in sufficient water. Stop when they're no longer chewy (basically the way you'd boil spaghetti). Make sure you don't overdo it or the noodles will fall apart and you'll end up with porridge. When done, pour the noodles into a colander and rinse them with lukewarm water. Then, leave them to drain.","Once the noodles have drained, add them to a bowl. Combine the chicken, "finishing touches" (see above), and enough broth to cover the noodles. Enjoy with fork (chopsticks if you want the authentic experience) and a spoon."] cookbook:pho_ga type cookbook:recipes cookbook:phở_gà type cookbook:recipes cookbook:phở_gà url https://en.wikibooks.org/wiki/Cookbook:Phở_gà cookbook:phở_gà url https://en.wikibooks.org/wiki/Cookbook:Phở_Gà cookbook:pho label "pho" cookbook:phở name "Phở" cookbook:phở url https://en.wikibooks.org/wiki/Cookbook:Phở cookbook:phulourie label "phulourie" cookbook:phulourie name "Phulourie" cookbook:phulourie recipeCategory category:deep_fried_recipes cookbook:phulourie recipeCategory category:indian_recipes cookbook:phulourie recipeCategory category:pea_recipes cookbook:phulourie recipeCategory category:side_dish_recipes cookbook:phulourie recipeCategory category:vegetarian_recipes cookbook:phulourie recipeCookingTechnique cookbook:beat cookbook:phulourie recipeCookingTechnique cookbook:frying cookbook:phulourie recipeCuisine cookbook:cuisine_of_india cookbook:phulourie recipeEquipment cookbook:food_processor cookbook:phulourie recipeFoodstuff cookbook:baking_powder cookbook:phulourie recipeFoodstuff cookbook:cumin cookbook:phulourie recipeFoodstuff cookbook:egg cookbook:phulourie recipeFoodstuff cookbook:flour cookbook:phulourie recipeFoodstuff cookbook:garlic cookbook:phulourie recipeFoodstuff cookbook:oil_and_fat cookbook:phulourie recipeFoodstuff cookbook:pea cookbook:phulourie recipeFoodstuff cookbook:salt cookbook:phulourie recipeFoodstuff cookbook:turmeric cookbook:phulourie recipeIngredient "½ cup flour" cookbook:phulourie recipeIngredient "½ pt split peas, or 1 lb ground split peas flour" cookbook:phulourie recipeIngredient "½ teaspoon ground gheera (cumin)" cookbook:phulourie recipeIngredient "¼ teaspoon turmeric" cookbook:phulourie recipeIngredient "1 beaten egg" cookbook:phulourie recipeIngredient "1 teaspoon baking powder" cookbook:phulourie recipeIngredient "2 - 3 cloves garlic, ground" cookbook:phulourie recipeIngredient "Oil for frying" cookbook:phulourie recipeIngredient "salt to taste" cookbook:phulourie recipeInstructions ["Soak the split peas overnight in cold water, lightly salted.","Then drain and grind finely using a mill or food processor.","Mix all the ingredients using water to make it to a dropping consistency.","Drop into hot oil, squishing through thumb and forefinger to make balls, about \u00be inch in diameter.","Fry until golden brown, remove from oil and drain on brown paper or kitchen towel."] cookbook:phulourie type cookbook:recipes cookbook:phulourie url https://en.wikibooks.org/wiki/Cookbook:Phulourie cookbook:phyllo_dough label "phyllo dough" cookbook:phyllo_dough label "phyllo pastry" cookbook:phyllo_dough name "Phyllo dough" cookbook:phyllo_dough name "Phyllo Dough" cookbook:phyllo_dough recipeCategory category:baking_recipes cookbook:phyllo_dough recipeCategory category:pastry_recipes cookbook:phyllo_dough recipeEquipment cookbook:dough_hook cookbook:phyllo_dough recipeEquipment cookbook:mixer cookbook:phyllo_dough recipeEquipment cookbook:pasta_maker cookbook:phyllo_dough recipeEquipment cookbook:rolling_pin cookbook:phyllo_dough recipeIngredient "300 to 400 ml (1 2/3 - 2 cups) of hot water" cookbook:phyllo_dough recipeIngredient "50 ml (4 tbsp) of oil" cookbook:phyllo_dough recipeIngredient "For 1 kg of all-purpose flour" cookbook:phyllo_dough recipeInstructions ["Mix all the ingredients with a mixer with dough hooks or with your hands. Remember to use hot water, e.g., hottest from the tap. Mix until you get a smooth, elastic but not sticking dough.","Let it rest for some hours, preferably in the fridge wrapped in plastic.","Cut into small amounts. Flatten them using a pasta maker. Follow the same procedure of your machine as for pasta: pass it several times in the machine size 1, folding, it in two until you get a nicely shaped dough. Then increment each time the size on the machine until you reached the desired size.","You can alternatively use a rolling pin with a lot of courage.","If you use a pasta roller to make lasagne style dough sheets, you can then use a rolling pin to make it wider and even thinner. For example cut the pasta roller sheets into 40cm lengths then use a rolling pin to obtain 40x30cm sheets."] cookbook:phyllo_dough type cookbook:recipes cookbook:phyllo_dough url https://en.wikibooks.org/wiki/Cookbook:Phyllo_dough cookbook:phyllo_dough url https://en.wikibooks.org/wiki/Cookbook:Phyllo_Dough cookbook:phyllo label "ghataif" cookbook:pibxcatic label "pibxcatic" cookbook:picadillo,_cuban recipeCategory category:cuban_recipes cookbook:picadillo,_cuban recipeCategory category:meat_recipes cookbook:picadillo,_cuban recipeCategory category:tomato_recipes cookbook:picadillo,_cuban type cookbook:recipes cookbook:picadillo label "picadillo" cookbook:picadillo name "Picadillo" cookbook:picadillo recipeCategory category:ground_beef_recipes cookbook:picadillo recipeCategory category:main_course_recipes cookbook:picadillo recipeCategory category:pan_fried_recipes cookbook:picadillo recipeCategory category:tex-mex_recipes cookbook:picadillo recipeIngredient "1 14 1/2-ounce can diced tomatoes in juice" cookbook:picadillo recipeIngredient "1/8 tsp. salt" cookbook:picadillo recipeIngredient "1 large green bell pepper, stemmed, seeded, and chopped" cookbook:picadillo recipeIngredient "1 large yellow onion, chopped" cookbook:picadillo recipeIngredient "1 teaspoon chili powder" cookbook:picadillo recipeIngredient "1 to 1 1/2 lbs (450g to 625g) of ground beef" cookbook:picadillo recipeIngredient "2 14 1/2-ounce beef broth" cookbook:picadillo recipeIngredient "2 tbsp of oil" cookbook:picadillo recipeIngredient "3 large russet potato, cubed bite-sized" cookbook:picadillo recipeIngredient "4 cloves of garlic, chopped" cookbook:picadillo recipeIngredient "Black pepper, cumin, oregano and garlic powder to taste (about 2-2 1/2 tablespoons total)" cookbook:picadillo recipeInstructions ["In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.","When the bell pepper starts to discolor, add to it ground beef, stirring to break up large pieces and brown evenly, about 7 minutes.","As meat is browning, add potato, beef broth and diced tomatoes."] cookbook:picadillo type cookbook:recipes cookbook:picadillo url https://en.wikibooks.org/wiki/Cookbook:Picadillo cookbook:picante_peach_cobbler difficulty 3 cookbook:picante_peach_cobbler label "picante peach cobbler" cookbook:picante_peach_cobbler name "Picante Peach Cobbler" cookbook:picante_peach_cobbler recipeCategory category:camping_recipes cookbook:picante_peach_cobbler recipeCategory category:cinnamon_recipes cookbook:picante_peach_cobbler recipeCategory category:cobbler_recipes cookbook:picante_peach_cobbler recipeCategory category:dessert_recipes cookbook:picante_peach_cobbler recipeCategory category:fruit_recipes cookbook:picante_peach_cobbler recipeCategory category:medium_difficulty_recipes cookbook:picante_peach_cobbler recipeCookingTechnique cookbook:baking cookbook:picante_peach_cobbler recipeCookingTechnique cookbook:boiling cookbook:picante_peach_cobbler recipeCookingTechnique cookbook:chopping cookbook:picante_peach_cobbler recipeEquipment cookbook:saucepan cookbook:picante_peach_cobbler recipeFoodstuff cookbook:brown_sugar cookbook:picante_peach_cobbler recipeFoodstuff cookbook:cinnamon cookbook:picante_peach_cobbler recipeFoodstuff cookbook:flour cookbook:picante_peach_cobbler recipeFoodstuff cookbook:peach cookbook:picante_peach_cobbler recipeFoodstuff cookbook:salt cookbook:picante_peach_cobbler recipeIngredient "½ 15-ounce package refrigerated pie crust (1 crust)" cookbook:picante_peach_cobbler recipeIngredient "¼ cup all-purpose flour" cookbook:picante_peach_cobbler recipeIngredient "½ teaspoon ground cinnamon" cookbook:picante_peach_cobbler recipeIngredient "⅛ teaspoon salt" cookbook:picante_peach_cobbler recipeIngredient "1 24-ounce jar picante sauce" cookbook:picante_peach_cobbler recipeIngredient "1 29-ounce can cling peach halves, drained and chopped" cookbook:picante_peach_cobbler recipeIngredient "1 cup packed brown sugar" cookbook:picante_peach_cobbler recipeInstructions ["Mix picante sauce, brown sugar, flour, cinnamon, and salt in 3-quart saucepan.","Cook and stir over medium heat until mixture boils.","Reduce heat to low.","Cook and stir 2 minutes more or until mixture thickens.","Stir in peaches.","Remove from heat and let cool.","Pour mixture into 9-inch deep-dish pie plate.","Heat oven to 400\u00b0F.","Let pie crust stand at room temperature 15 minutes or until it's easy to handle.","Gently put the pie crust over the sauce mixture.","Crimp or roll edges to seal.","Cut slits in crust with knife.","Bake 40 minutes or until crust is golden brown."] cookbook:picante_peach_cobbler recipeNotes "* Serve warm. " cookbook:picante_peach_cobbler recipeYield 8 cookbook:picante_peach_cobbler totalTime "1½ hour" cookbook:picante_peach_cobbler type cookbook:recipes cookbook:picante_peach_cobbler url https://en.wikibooks.org/wiki/Cookbook:Picante_Peach_Cobbler cookbook:picante_sauce label "picante sauce" cookbook:picante_sauce name "Picante Sauce" cookbook:picante_sauce type cookbook:ingredients cookbook:picante_sauce url https://en.wikibooks.org/wiki/Cookbook:Picante_Sauce cookbook:piccalilli label "piccalilli" cookbook:piccalilli name "Piccalilli" cookbook:piccalilli type cookbook:cookbook_stubs cookbook:piccalilli type cookbook:ingredients cookbook:piccalilli url https://en.wikibooks.org/wiki/Cookbook:Piccalilli cookbook:pickert label "pickert" cookbook:pickert name "Pickert" cookbook:pickert recipeCategory category:dumpling_recipes cookbook:pickert recipeCategory category:german_recipes cookbook:pickert recipeCategory category:potato_recipes cookbook:pickert recipeCuisine cookbook:cuisine_of_germany cookbook:pickert recipeFoodstuff cookbook:egg cookbook:pickert recipeFoodstuff cookbook:flour cookbook:pickert recipeFoodstuff cookbook:liver cookbook:pickert recipeFoodstuff cookbook:milk cookbook:pickert recipeFoodstuff cookbook:oil_and_fat cookbook:pickert recipeFoodstuff cookbook:plum cookbook:pickert recipeFoodstuff cookbook:potato cookbook:pickert recipeFoodstuff cookbook:raisin cookbook:pickert recipeFoodstuff cookbook:salt cookbook:pickert recipeFoodstuff cookbook:sausage cookbook:pickert recipeFoodstuff cookbook:sugar cookbook:pickert recipeFoodstuff cookbook:yeast cookbook:pickert recipeIngredient "10 eggs" cookbook:pickert recipeIngredient "1 cube yeast (about 16 g or 0.6 oz dried yeast)" cookbook:pickert recipeIngredient "1 kg (5 cups) flour" cookbook:pickert recipeIngredient "1 litre (4 cups) milk" cookbook:pickert recipeIngredient "1 tablespoon salt" cookbook:pickert recipeIngredient "1 tablespoon sugar" cookbook:pickert recipeIngredient "500 g (2 cups) raisins" cookbook:pickert recipeIngredient "6 big potatoes, grated" cookbook:pickert recipeIngredient "oil for frying" cookbook:pickert recipeInstructions ["Put the yeast in a very big pot. Mix it with hand warm milk and with the grated potatoes. Put all the flour into the pot and the eggs too. Finally add salt and sugar. Now stir it until it is a homogenous mass. It should be neither runny nor solid, but have a consistency like soft cookie dough; add milk or flour to adjust. Let sit for 30 minutes.","Put palm-sized amounts into a frying pan and fry them on low heat with lots of oil.","Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter. After a few Pickerts you will get desire for another special pleasure from Lippe: a glass of Wacholder schnapps."] cookbook:pickert type cookbook:recipes cookbook:pickert url https://en.wikibooks.org/wiki/Cookbook:Pickert cookbook:pickled_eggs label "pickled eggs" cookbook:pickled_eggs name "Pickled Eggs" cookbook:pickled_eggs recipeCategory category:appetizer_recipes cookbook:pickled_eggs recipeCategory category:beet_recipes cookbook:pickled_eggs recipeCategory category:egg_recipes cookbook:pickled_eggs recipeCategory category:pickle_recipes cookbook:pickled_eggs recipeCategory category:refrigerated_recipes cookbook:pickled_eggs recipeCategory category:vinegar_recipes cookbook:pickled_eggs recipeFoodstuff cookbook:beet cookbook:pickled_eggs recipeFoodstuff cookbook:egg cookbook:pickled_eggs recipeFoodstuff cookbook:salt cookbook:pickled_eggs recipeFoodstuff cookbook:sriracha cookbook:pickled_eggs recipeFoodstuff cookbook:sugar cookbook:pickled_eggs recipeFoodstuff cookbook:vinegar cookbook:pickled_eggs recipeIngredient "12 chicken eggs" cookbook:pickled_eggs recipeIngredient "1 tablespoon salt" cookbook:pickled_eggs recipeIngredient "2 (16 oz.) cans of beets" cookbook:pickled_eggs recipeIngredient "2 tablespoons sriracha sauce" cookbook:pickled_eggs recipeIngredient "3/4 cup of sugar" cookbook:pickled_eggs recipeIngredient "4 cups of white vinegar" cookbook:pickled_eggs recipeInstructions ["Place eggs in a large pot with enough water to cover them. Bring to a boil.","Boil uncovered for 12 minutes.","Drain water.","Place eggs in ice-cold water. Crack and peel off shells.","Put eggs in a pot with the remaining ingredients, except for the beets.","Mix in one can of beet juice, and set the beets aside. Discard any extra juice.","Simmer 2-3 minutes.","Add beets, and pour into a large container.","Refrigerate for one or two weeks before serving."] cookbook:pickled_eggs type cookbook:recipes cookbook:pickled_eggs url https://en.wikibooks.org/wiki/Cookbook:Pickled_Eggs cookbook:pickled_herring label "pickled herring" cookbook:pickled_herring name "Pickled Herring" cookbook:pickled_herring recipeCategory category:appetizer_recipes cookbook:pickled_herring recipeCategory category:fish_recipes cookbook:pickled_herring recipeCategory category:pickle_recipes cookbook:pickled_herring recipeCategory category:recipes_with_metric_units cookbook:pickled_herring recipeCategory category:refrigerated_recipes cookbook:pickled_herring recipeCategory category:spice_mix_recipes cookbook:pickled_herring recipeCategory category:vinegar_recipes cookbook:pickled_herring recipeIngredient "1/4 cup salt" cookbook:pickled_herring recipeIngredient "1/4 cup sugar" cookbook:pickled_herring recipeIngredient "1 lemon (thinly sliced, with rind removed; only the meat should be left)" cookbook:pickled_herring recipeIngredient "1 medium red onion, thinly sliced" cookbook:pickled_herring recipeIngredient "1 pound (about 1/2 kg) herring fillets" cookbook:pickled_herring recipeIngredient "1 teaspoon mustard seed" cookbook:pickled_herring recipeIngredient "2 cups distilled or white wine vinegar" cookbook:pickled_herring recipeIngredient "2 teaspoons black peppercorns" cookbook:pickled_herring recipeIngredient "2 teaspoons whole allspice" cookbook:pickled_herring recipeIngredient "3 bay leaves" cookbook:pickled_herring recipeIngredient "3 cloves" cookbook:pickled_herring recipeIngredient "5 cups water, divided" cookbook:pickled_herring recipeInstructions ["Heat 4 cups of water enough to dissolve salt. Let cool to room temperature.","Submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours.","Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.","When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one.","Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month."] cookbook:pickled_herring type cookbook:recipes cookbook:pickled_herring url https://en.wikibooks.org/wiki/Cookbook:Pickled_Herring cookbook:pickled_plums_of_japan_(umeboshi) label "umeboshi" cookbook:pickled_plums_of_japan_(umeboshi) label "umeboshi (pickled japanese plum)" cookbook:pickled_plums_of_japan_(umeboshi) name "Pickled Plums of Japan (Umeboshi)" cookbook:pickled_plums_of_japan_(umeboshi) name "Umeboshi" cookbook:pickled_plums_of_japan_(umeboshi) recipeCategory category:fermented_food_recipes cookbook:pickled_plums_of_japan_(umeboshi) recipeCategory category:japanese_recipes cookbook:pickled_plums_of_japan_(umeboshi) recipeCategory category:plum_recipes cookbook:pickled_plums_of_japan_(umeboshi) recipeCategory category:ume_recipes cookbook:pickled_plums_of_japan_(umeboshi) recipeCuisine cookbook:cuisine_of_japan cookbook:pickled_plums_of_japan_(umeboshi) recipeIngredient "Japanese plums" cookbook:pickled_plums_of_japan_(umeboshi) recipeIngredient "Red shiso" cookbook:pickled_plums_of_japan_(umeboshi) recipeIngredient "Salts" cookbook:pickled_plums_of_japan_(umeboshi) recipeInstructions ["Sterilize jar and utensils with potable alcohol or boiling water, remove damaged fruit.","Wash Japanese plums and wipe them dry.","Remove their stems.","Cover with water and let stand overnight.","Drain water and place plums in larger non-reactive container","Put salt and newly destemmed plums in the container.","Turn them repeatedly and vigorously.","Place a plate on top of plums.","Place big, heavy rock or bottle filled with water on top of plate to increase the pressuring done to the plums.","Wait until the water increases in the jar-will take two weeks or more.","Weather the Japanese plums for 3 days and 3 nights of sunny day in high summer on flat baskets or any other flat instrument.","Strain the liquid and boil to remove any impurities and save in a jar.","During step #8, rub salt into red chiso to remove scum.Squeeze the chiso to remove liquid.","Put the Japanese plums and red chiso into the jar with the saved liquid. If chiso is not ready, can be added to the plums later."] cookbook:pickled_plums_of_japan_(umeboshi) type cookbook:recipes cookbook:pickled_plums_of_japan_(umeboshi) url https://en.wikibooks.org/wiki/Cookbook:Pickled_Plums_of_Japan_(Umeboshi) cookbook:pickled_plums_of_japan_(umeboshi) url https://en.wikibooks.org/wiki/Cookbook:Umeboshi cookbook:pickle label "cucumber pickles" cookbook:pickle label "gherkins" cookbook:pickle label "pickle" cookbook:pickle label "pickled cucumbers" cookbook:pickle label "pickle relish" cookbook:pickle label "pickles" cookbook:pickle name "Pickle" cookbook:pickle type cookbook:ingredients cookbook:pickle url https://en.wikibooks.org/wiki/Cookbook:Pickle cookbook:pickling label "pickle" cookbook:pickling label "pickled" cookbook:pickling label "pickling" cookbook:pickling name "Pickling" cookbook:pickling recipeCategory category:food_preparation_methods cookbook:pickling_salt label "pickling salt" cookbook:pickling_salt name "Pickling salt" cookbook:pickling_salt name "Pickling Salt" cookbook:pickling_salt type cookbook:ingredients cookbook:pickling_salt url https://en.wikibooks.org/wiki/Cookbook:Pickling_salt cookbook:pickling_salt url https://en.wikibooks.org/wiki/Cookbook:Pickling_Salt cookbook:pickling type cookbook:cooking_techniques cookbook:pickling type cookbook:food_preparation_methods cookbook:pickling url https://en.wikibooks.org/wiki/Cookbook:Pickling cookbook:picnic label "picnic" cookbook:pico_de_gallo label "pico de gallo" cookbook:pico_de_gallo name "Pico de Gallo" cookbook:pico_de_gallo recipeCategory category:chile_recipes cookbook:pico_de_gallo recipeCategory category:cilantro_recipes cookbook:pico_de_gallo recipeCategory category:mexican_recipes cookbook:pico_de_gallo recipeCategory category:raw_recipes cookbook:pico_de_gallo recipeCategory category:salad_recipes cookbook:pico_de_gallo recipeCategory category:salsa_recipes cookbook:pico_de_gallo recipeCategory category:tex-mex_recipes cookbook:pico_de_gallo recipeCategory category:tomato_recipes cookbook:pico_de_gallo recipeCuisine cookbook:cuisine_of_jalisco cookbook:pico_de_gallo recipeCuisine cookbook:cuisine_of_mexico cookbook:pico_de_gallo recipeCuisine cookbook:cuisine_of_yucatan cookbook:pico_de_gallo recipeFoodstuff cookbook:cilantro cookbook:pico_de_gallo recipeFoodstuff cookbook:jalapeño cookbook:pico_de_gallo recipeFoodstuff cookbook:onion cookbook:pico_de_gallo recipeFoodstuff cookbook:pepper cookbook:pico_de_gallo recipeFoodstuff cookbook:salt cookbook:pico_de_gallo recipeIngredient "1 &frac12; tablespoons stemmed, seeded, and minced jalapeño or other chiles" cookbook:pico_de_gallo recipeIngredient "1 small clove of garlic, minced" cookbook:pico_de_gallo recipeIngredient "1 teaspoon ground black pepper" cookbook:pico_de_gallo recipeIngredient "2 cups chopped fresh tomato" cookbook:pico_de_gallo recipeIngredient "2 tablespoons chopped cilantro" cookbook:pico_de_gallo recipeIngredient "2 teaspoons freshly squeezed Lime juice" cookbook:pico_de_gallo recipeIngredient "&frac12; cup chopped white or yellow onion" cookbook:pico_de_gallo recipeIngredient "&frac12; teaspoon salt" cookbook:pico_de_gallo recipeIngredient "hot sauce, to taste" cookbook:pico_de_gallo recipeInstructions ["Wash the vegetables and cilantro.","Dice the vegetables.","Combine them, mixing well.","Add salt, pepper, chiles, lime juice, and garlic.","Add hot sauce if desired.","Let stand 30 minutes to allow ingredients to mesh."] cookbook:pico_de_gallo type cookbook:recipes cookbook:pico_de_gallo url https://en.wikibooks.org/wiki/Cookbook:Pico_de_Gallo cookbook:pie_crust_edges name "Pie Crust Edges" cookbook:pie_crust_edges recipeCategory category:pastry_recipes cookbook:pie_crust_edges recipeCategory category:recipes cookbook:pie_crust_edges type cookbook:recipes cookbook:pie_crust_edges url https://en.wikibooks.org/wiki/Cookbook:Pie_Crust_Edges cookbook:pie_crust,_flaky recipeCategory category:pastry_recipes cookbook:pie_crust,_flaky recipeCategory category:vegetarian_recipes cookbook:pie_crust,_flaky type cookbook:recipes cookbook:pie_crust,_grandma\'s recipeCategory category:pastry_recipes cookbook:pie_crust,_grandma\'s recipeCategory category:vegetarian_recipes cookbook:pie_crust,_grandma\'s type cookbook:recipes cookbook:pie_crust,_homemade recipeCategory category:pastry_recipes cookbook:pie_crust,_homemade recipeCategory category:vegan_recipes cookbook:pie_crust,_homemade recipeCuisine cookbook:vegan_cuisine cookbook:pie_crust,_homemade type cookbook:recipes cookbook:pie_crust label "crusts" cookbook:pie_crust label "pastry pie shell" cookbook:pie_crust label "pie crust" cookbook:pie_crust label "pie crusts" cookbook:pie_crust label "pie shell" cookbook:pie_crust name "Pie Crust" cookbook:pie_crust recipeCategory category:pastry_recipes cookbook:pie_crust,_traditional recipeCategory category:pastry_recipes cookbook:pie_crust,_traditional recipeCategory category:recipes_with_metric_units cookbook:pie_crust,_traditional type cookbook:recipes cookbook:pie_crust type cookbook:recipes cookbook:pie_crust url https://en.wikibooks.org/wiki/Cookbook:Pie_Crust cookbook:pieds_et_paquets label "pieds et paquets" cookbook:pie,_egg recipeCategory category:egg_recipes cookbook:pie,_egg type cookbook:recipes cookbook:pie_floater label "pie floater" cookbook:pie_floater name "Pie Floater" cookbook:pie_floater recipeCategory category:australian_recipes cookbook:pie_floater recipeCategory category:pea_recipes cookbook:pie_floater recipeCategory category:pot_pie_recipes cookbook:pie_floater recipeCategory category:recipes_with_images cookbook:pie_floater recipeCategory category:recipes_with_metric_units cookbook:pie_floater recipeCategory category:soup_recipes cookbook:pie_floater recipeIngredient "1 can pea soup" cookbook:pie_floater recipeIngredient "1 meat pie (commercial pies are fine)" cookbook:pie_floater recipeInstructions ["Heat the Pie in an oven. A microwave will not work as well, as the pie pastry will not be crisp.","Heat the pea soup separately.","Place the pie upside down in the dish, and pour the pea soup around it until the dish is full."] cookbook:pie_floater type cookbook:recipes cookbook:pie_floater url https://en.wikibooks.org/wiki/Cookbook:Pie_Floater cookbook:pie label "pie" cookbook:pie label "pies" cookbook:pie name "Pie" cookbook:pie,_peanut_butter recipeCategory category:peanut_butter_recipes cookbook:pie,_peanut_butter type cookbook:recipes cookbook:pie recipeCategory category:cookbook_pages_with_recipe_lists cookbook:pie recipeCategory category:pie_recipes cookbook:pierogi/cheese_filling label "cheese filling" cookbook:pierogi/cheese_filling name "Pierogi/Cheese Filling" cookbook:pierogi/cheese_filling name "Pierogie/Cheese Filling" cookbook:pierogi/cheese_filling name "Pierogie Filling:Cheese Filling" cookbook:pierogi/cheese_filling recipeCategory category:cheese_recipes cookbook:pierogi/cheese_filling recipeCategory category:dumpling_recipes cookbook:pierogi/cheese_filling recipeCategory category:polish_recipes cookbook:pierogi/cheese_filling recipeCategory category:vegetarian_recipes cookbook:pierogi/cheese_filling recipeCuisine cookbook:cuisine_of_poland cookbook:pierogi/cheese_filling recipeFoodstuff cookbook:cream_cheese cookbook:pierogi/cheese_filling recipeFoodstuff cookbook:egg cookbook:pierogi/cheese_filling recipeIngredient "1 egg" cookbook:pierogi/cheese_filling recipeIngredient "2 tbs. flour" cookbook:pierogi/cheese_filling recipeIngredient "4 oz. cream cheese" cookbook:pierogi/cheese_filling recipeIngredient "8 oz. farmer's cheese (a soft, NOT a hard cheese) (if unsalted add 1 tsp. salt)" cookbook:pierogi/cheese_filling type cookbook:recipes cookbook:pierogi/cheese_filling url https://en.wikibooks.org/wiki/Cookbook:Pierogi/Cheese_Filling cookbook:pierogi/cheese_filling url https://en.wikibooks.org/wiki/Cookbook:Pierogie/Cheese_Filling cookbook:pierogi/cheese_filling url https://en.wikibooks.org/wiki/Cookbook:Pierogie_Filling:Cheese_Filling cookbook:pierogi difficulty 3 cookbook:pierogi_filling:_cheese_filling recipeCategory category:polish_recipes cookbook:pierogi_filling:_cheese_filling recipeCategory category:vegetarian_recipes cookbook:pierogi_filling:_cheese_filling recipeCuisine cookbook:cuisine_of_poland cookbook:pierogi_filling:_cheese_filling type cookbook:recipes cookbook:pierogi label "pierogi" cookbook:pierogi name "Pierogi" cookbook:pierogi recipeCategory category:boiled_recipes cookbook:pierogi recipeCategory category:dumpling_recipes cookbook:pierogi recipeCategory category:medium_difficulty_recipes cookbook:pierogi recipeCategory category:polish_recipes cookbook:pierogi recipeCategory category:recipes_with_images cookbook:pierogi recipeCategory category:recipes_without_servings cookbook:pierogi recipeCategory category:vegetarian_recipes cookbook:pierogi recipeCuisine cookbook:cuisine_of_poland cookbook:pierogi recipeFoodstuff cookbook:butter cookbook:pierogi recipeFoodstuff cookbook:egg cookbook:pierogi recipeFoodstuff cookbook:flour cookbook:pierogi recipeFoodstuff cookbook:salt cookbook:pierogi recipeIngredient "½ cup cold water" cookbook:pierogi recipeIngredient "1½ tbs. unsalted butter, melted" cookbook:pierogi recipeIngredient "1-2 eggs large eggs" cookbook:pierogi recipeIngredient "~1 cups water" cookbook:pierogi recipeIngredient "1 recipe sauerkraut filling or cheese filling." cookbook:pierogi recipeIngredient "1 tbs. salt" cookbook:pierogi recipeIngredient "3½ cups Flour, plus extra for rolling dough" cookbook:pierogi/sauerkraut_filling label "sauerkraut filling" cookbook:pierogi/sauerkraut_filling name "Pierogie Filling:Saurkraut Filling" cookbook:pierogi/sauerkraut_filling name "Pierogie/Sauerkraut Filling" cookbook:pierogi/sauerkraut_filling name "Pierogi/Sauerkraut Filling" cookbook:pierogi/sauerkraut_filling recipeCategory category:boiled_recipes cookbook:pierogi/sauerkraut_filling recipeCategory category:dumpling_recipes cookbook:pierogi/sauerkraut_filling recipeCategory category:polish_recipes cookbook:pierogi/sauerkraut_filling recipeCategory category:sauerkraut_recipes cookbook:pierogi/sauerkraut_filling recipeCategory category:vegetarian_recipes cookbook:pierogi/sauerkraut_filling recipeCuisine cookbook:cuisine_of_poland cookbook:pierogi/sauerkraut_filling recipeIngredient "1/2 tsp. salt" cookbook:pierogi/sauerkraut_filling recipeIngredient "1 egg (optional)" cookbook:pierogi/sauerkraut_filling recipeIngredient "1 large can (~28 oz.) sauerkraut" cookbook:pierogi/sauerkraut_filling recipeIngredient "1 medium onion, diced" cookbook:pierogi/sauerkraut_filling recipeIngredient "1 stick butter" cookbook:pierogi/sauerkraut_filling recipeIngredient "2 cups all purpose flour" cookbook:pierogi/sauerkraut_filling recipeIngredient "Salt and pepper" cookbook:pierogi/sauerkraut_filling recipeIngredient "water" cookbook:pierogi/sauerkraut_filling recipeInstructions ["Place sauerkraut and liquid in a pot filled with just enough water to cover the sauerkraut. When it begins to boil, remove from stove and place in a collander then drain and rinse well with cold water to prevent further cooking. With your hands, squeeze as much liquid from the kraut as you can to prevent the pierogi from being too soggy. Place the sauerkraut on a large cutting board and chop fine with a large flat-bladed knife.","Fry the onion until it is translucent and then add the drained sauerkraut. Salt and pepper to taste. Simmer for 15 minutes and let it cool before using. For best results, refrigerate a few hours before filling in pierogi.","For the dough, sift and measure flour with salt into a large bowl. Slightly beat egg with fork and add egg to flour, then add enough water to make a pastry dough soft enough to roll out with a rolling pin but not too dry that it spits and cracks. Roll out dough on a floured bread board until about the thickness of a cracker. Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3"-4" in diameter. Fill each round with a generous spoonful of kraut mixture and fold dough in half. Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about 1\/4" folds. Drop each pierogi dumpling into a large pot of boiling salt water and boil until they float to the top. Remove each carefully with a slotted spoon. Fry the pierogi in a skillet with melted butter until golden brown.","Serve warm or cold."] cookbook:pierogi/sauerkraut_filling type cookbook:recipes cookbook:pierogi/sauerkraut_filling url https://en.wikibooks.org/wiki/Cookbook:Pierogie_Filling:Saurkraut_Filling cookbook:pierogi/sauerkraut_filling url https://en.wikibooks.org/wiki/Cookbook:Pierogie/Sauerkraut_Filling cookbook:pierogi/sauerkraut_filling url https://en.wikibooks.org/wiki/Cookbook:Pierogi/Sauerkraut_Filling cookbook:pierogi totalTime "75-90 minutes" cookbook:pierogi type cookbook:recipes cookbook:pierogi url https://en.wikibooks.org/wiki/Cookbook:Pierogi cookbook:pie type cookbook:recipes cookbook:pie url https://en.wikibooks.org/wiki/Cookbook:Pie cookbook:pigeon label "pigeon" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) difficulty 2 cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) label "menthi koora pappu" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) label "methi tadka dal" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) name "Methi Tadka Dal" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) name "Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeCategory category:boiled_recipes cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeCategory category:chickpea_recipes cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeCategory category:curry_recipes cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeCategory category:easy_recipes cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeCategory category:indian_recipes cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeCategory category:recipes_with_images cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeCategory category:side_dish_recipes cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeCuisine cookbook:cuisine_of_india cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:butter cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:chiles cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:cumin cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:curry_leaf cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:fenugreek cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:garlic cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:ginger cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:mustard cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:onion cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:pepper cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:pigeon_pea cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:tomato cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:turmeric cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeFoodstuff cookbook:water cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "10 whole black pepper." cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "1 big onion" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "2 handfuls of methi leaves (Only the leaves without the tender stem)" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "3 tomatoes" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "One small dollop of butter" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "One/Two green chilli, sliced" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "Pinch of turmeric powder" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "Redgram (toor dal) - ½ cup" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "Small piece of ginger (if you like Ginger)" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeIngredient "Water - 2 cups" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeInstructions ["half small spoon of mustard seeds","half small spoon of zheera (cumin)","two sliced garlic cloves","two red chillis","6 to 8 curry leaves","Tadka dhal","Tadkal"] cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) recipeYield 4-6 cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) totalTime "12-15 minutes" cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) type cookbook:recipes cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) url https://en.wikibooks.org/wiki/Cookbook:Methi_Tadka_Dal cookbook:pigeon_pea_and_fenugreek_curry_(methi_tadka_dal) url https://en.wikibooks.org/wiki/Cookbook:Pigeon_Pea_and_Fenugreek_Curry_(Methi_Tadka_Dal) cookbook:pigeon_pea label "arhar dal" cookbook:pigeon_pea label "pigeon pea" cookbook:pigeon_pea label "pigeon pea / red gram" cookbook:pigeon_pea label "pigeon peas" cookbook:pigeon_pea label "red gram" cookbook:pigeon_pea label "thoghari" cookbook:pigeon_pea label "toor daal" cookbook:pigeon_pea label "toor dal" cookbook:pigeon_pea label "toovar dhal" cookbook:pigeon_pea label "yellow lentils" cookbook:pigeon_pea name "Pigeon Pea" cookbook:pigeon_pea name "Toor dal" cookbook:pigeon_pea name "Toovar dhal" cookbook:pigeon_pea type cookbook:ingredients cookbook:pigeon_pea type cookbook:vegetable cookbook:pigeon_pea url https://en.wikibooks.org/wiki/Cookbook:Pigeon_Pea cookbook:pigeon_pea url https://en.wikibooks.org/wiki/Cookbook:Toor_dal cookbook:pigeon_pea url https://en.wikibooks.org/wiki/Cookbook:Toovar_dhal cookbook:pig's_feet label "pig's feet" cookbook:pig's_trotters_and_ginger_vinegar_stew name "Pig's Trotters and Ginger Vinegar Stew" cookbook:pig's_trotters_and_ginger_vinegar_stew recipeCategory category:chinese_recipes cookbook:pig's_trotters_and_ginger_vinegar_stew recipeCategory category:egg_recipes cookbook:pig's_trotters_and_ginger_vinegar_stew recipeCategory category:pork_recipes cookbook:pig\'s_trotters_and_ginger_vinegar_stew recipeCategory category:recipes_with_images cookbook:pig\'s_trotters_and_ginger_vinegar_stew recipeCategory category:recipes_without_servings cookbook:pig's_trotters_and_ginger_vinegar_stew recipeCategory category:stew_recipes cookbook:pig's_trotters_and_ginger_vinegar_stew recipeCookingTechnique cookbook:blanching cookbook:pig's_trotters_and_ginger_vinegar_stew recipeCuisine cookbook:cuisine_of_china cookbook:pig's_trotters_and_ginger_vinegar_stew recipeIngredient "12 large eggs" cookbook:pig's_trotters_and_ginger_vinegar_stew recipeIngredient "4 pigs trotters" cookbook:pig's_trotters_and_ginger_vinegar_stew recipeIngredient "500g of root ginger" cookbook:pig's_trotters_and_ginger_vinegar_stew recipeIngredient "enough sweet black vinegar to cover your other ingredients" cookbook:pig's_trotters_and_ginger_vinegar_stew recipeInstructions ["Hard boil the eggs, refresh and set aside to cool","Wash, peel and thickly slice the ginger, bruise with the flat of a knife.","Fry the ginger at high heat with oil and salt for about five minutes. Set aside.","Remove the hair from trotters (singe with an open flame and then scrape away with a knife, if you have a chef's blowtorch use that, otherwise carefully use a gas hob). Bring a pan of hot water to the boil and blanche the trotters, remove the trotters from the water once the skin has tightened and the exterior of the trotters has changed colour, refresh wth cold water until cooled, put aside to drain. Once mostly dry (help them along with a clean cloth) section the trotters first across the joints and then lengthwise. Rub the trotters well with salt and heat up a frying pan or wok. Brown the trotters in their own fat.","Place the ginger and trotters into the earthernware pot, then add the sweet vinegar. Bring to a boil and lower the heat and simmer for about 20 minutes.","Peel the eggs and add them into the pot. Continue simmering for 10 more minutes. Remove from heat and set aside for a day, occasionally warm gently on a low heat and bring to a simmer and allow to cool again, the tradition is to heat and allow to cool three times over the course of a day. The stew will set into a jelly, reheat to serve, best eaten warm rather than piping hot."] cookbook:pig's_trotters_and_ginger_vinegar_stew type cookbook:recipes cookbook:pig\'s_trotters_and_ginger_vinegar_stew type cookbook:recipes cookbook:pig's_trotters_and_ginger_vinegar_stew url https://en.wikibooks.org/wiki/Cookbook:Pig's_Trotters_and_Ginger_Vinegar_Stew cookbook:pikelet label "pikelets" cookbook:pikelet name "Pikelet" cookbook:pikelet recipeCategory category:breakfast_recipes cookbook:pikelet recipeCategory category:new_zealand_recipes cookbook:pikelet recipeCategory category:pancake_recipes cookbook:pikelet recipeCategory category:pan_fried_recipes cookbook:pikelet recipeCategory category:recipes_with_metric_units cookbook:pikelet recipeCategory category:recipes_without_cooking_time cookbook:pikelet recipeCuisine cookbook:cuisine_of_new_zealand cookbook:pikelet recipeCuisine cookbook:vegan_cuisine cookbook:pikelet recipeFoodstuff cookbook:baking_soda cookbook:pikelet recipeFoodstuff cookbook:flour cookbook:pikelet recipeFoodstuff cookbook:milk cookbook:pikelet recipeFoodstuff cookbook:salt cookbook:pikelet recipeFoodstuff cookbook:water cookbook:pikelet recipeFoodstuff cookbook:yeast cookbook:pikelet recipeIngredient "½ teaspoon of salt" cookbook:pikelet recipeIngredient "1½ teaspoons bicarbonate of soda" cookbook:pikelet recipeIngredient "125g plain flour" cookbook:pikelet recipeIngredient "125g strong bread flour" cookbook:pikelet recipeIngredient "250ml lukewarm water" cookbook:pikelet recipeIngredient "75ml lukewarm whole milk" cookbook:pikelet recipeIngredient "8g fresh yeast" cookbook:pikelet recipeInstructions ["Sift the flours into a large mixing bowl adding half a teaspoon of the bicarbonate of soda and the salt.","Crumble the yeast into a small bowl and slowly add the water until you have a brown paste.","Pour the liquid yeast into the mixing bowl.","Mix it about a bit until you have a very thick batter. You can use a wooden spoon, but you get much better results if you get stuck in and use your hands.","Cover the bowl with a warm and damp cloth and leave in a warm place for two hours. I like to bake this after I have had my dinner so I usually put it into the oven. If you do the same make sure the oven is not too hot before you do this as not only will the mixture start cooking, but you could melt a plastic mixing bowl.","Return to the now frothy batter (if it is not then you have done something wrong). Dissolve the rest of the Bicarbonate of soda in the lukewarm milk and slowly add it to the batter.","Heat either a lightly greased griddle or an ordinary frying pan and oil until it is very hot. Now with a spoonful at time cook the mixture for about two minutes on each side. The indication to turn should be when the bubbles that will form dry out."] cookbook:pikelet type cookbook:recipes cookbook:pikelet url https://en.wikibooks.org/wiki/Cookbook:Pikelet cookbook:pilav label "pilavs" cookbook:pimento_cheese_spread difficulty 1 cookbook:pimento_cheese_spread name "Pimento Cheese Spread" cookbook:pimento_cheese_spread recipeCategory category:appetizer_recipes cookbook:pimento_cheese_spread recipeCategory category:bell_pepper_recipes cookbook:pimento_cheese_spread recipeCategory category:breakfast_recipes cookbook:pimento_cheese_spread recipeCategory category:cheese_recipes cookbook:pimento_cheese_spread recipeCategory category:inexpensive_recipes cookbook:pimento_cheese_spread recipeCategory category:refrigerated_recipes cookbook:pimento_cheese_spread recipeCategory category:southern_u.s._recipes cookbook:pimento_cheese_spread recipeCategory category:vegetarian_recipes cookbook:pimento_cheese_spread recipeCategory category:very_easy_recipes cookbook:pimento_cheese_spread recipeCookingTechnique cookbook:dice cookbook:pimento_cheese_spread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pimento_cheese_spread recipeCuisine cookbook:southern_cuisine cookbook:pimento_cheese_spread recipeEquipment cookbook:whisk cookbook:pimento_cheese_spread recipeFoodstuff cookbook:cheddar_cheese cookbook:pimento_cheese_spread recipeFoodstuff cookbook:cider_vinegar cookbook:pimento_cheese_spread recipeFoodstuff cookbook:jalapeño cookbook:pimento_cheese_spread recipeFoodstuff cookbook:lemon_juice cookbook:pimento_cheese_spread recipeFoodstuff cookbook:pepper cookbook:pimento_cheese_spread recipeFoodstuff cookbook:pimento cookbook:pimento_cheese_spread recipeFoodstuff cookbook:salt cookbook:pimento_cheese_spread recipeFoodstuff cookbook:sugar cookbook:pimento_cheese_spread recipeIngredient "¼-2 teaspoons finely diced jalapeños, to taste" cookbook:pimento_cheese_spread recipeIngredient "⅝ cup mayonnaise" cookbook:pimento_cheese_spread recipeIngredient "1 7-ounce jar roasted red peppers or pimentos" cookbook:pimento_cheese_spread recipeIngredient "1 cup mayonnaise" cookbook:pimento_cheese_spread recipeIngredient "1 pound sharp cheddar cheese, grated" cookbook:pimento_cheese_spread recipeIngredient "1 pound sharp or extra sharp cheddar cheese, coarsely grated" cookbook:pimento_cheese_spread recipeIngredient "1 tablespoon apple cider vinegar" cookbook:pimento_cheese_spread recipeIngredient "1 tablespoon sugar" cookbook:pimento_cheese_spread recipeIngredient "2 teaspoons freshly squeezed lemon juice" cookbook:pimento_cheese_spread recipeIngredient "3 tablespoons diced pimentos" cookbook:pimento_cheese_spread recipeIngredient "Salt and pepper to taste" cookbook:pimento_cheese_spread recipeInstructions ["Drain and chop red peppers (or pimentos).","Toss peppers with grated cheese.","In a separate bowl, whisk lemon juice and mayonnaise together.","Pour liquid mix over cheese mixture and mix until well blended.","Keep refrigerated."] cookbook:pimento_cheese_spread recipeNotes "* Jalape\u00f1os are definitely optional. " cookbook:pimento_cheese_spread recipeYield 12 cookbook:pimento_cheese_spread totalTime "20 minutes" cookbook:pimento_cheese_spread type cookbook:recipes cookbook:pimento_cheese_spread url https://en.wikibooks.org/wiki/Cookbook:Pimento_Cheese_Spread cookbook:pimento label "pimento" cookbook:pimento label "pimentos" cookbook:pimento label "pimiento" cookbook:pimento name "Pimento" cookbook:pimento type cookbook:ingredients cookbook:pimento type cookbook:vegetable cookbook:pimento url https://en.wikibooks.org/wiki/Cookbook:Pimento cookbook:pinakbet label "pinakbet" cookbook:pinch label "pinch" cookbook:pinch label "pinching" cookbook:pinch name "Pinch" cookbook:pinch type cookbook:cookbook/units_of_measurement cookbook:pinch url https://en.wikibooks.org/wiki/Cookbook:Pinch cookbook:pindzur label "pindzur" cookbook:pineapple_curry name "Pineapple Curry" cookbook:pineapple_curry recipeCategory category:thai_recipes cookbook:pineapple_curry recipeCuisine cookbook:cuisine_of_thailand cookbook:pineapple_curry recipeIngredient "½ cup coconut milk" cookbook:pineapple_curry recipeIngredient "½ tablespoons fish sauce" cookbook:pineapple_curry recipeIngredient "½ tablespoons palm sugar" cookbook:pineapple_curry recipeIngredient "1½ tablespoons ripe tamarind" cookbook:pineapple_curry recipeIngredient "175 grams pineapple (pieces)" cookbook:pineapple_curry recipeIngredient "2 tablespoons red curry paste" cookbook:pineapple_curry recipeIngredient "8 oz shrimp or whatever meat desired" cookbook:pineapple_curry recipeInstructions ["Prepare the ingredients by slicing a pineapple and cleaning the shrimp or meat.","Simmer the coconut milk in a over medium heat for 5 minutes and add red curry paste.","Put the sliced pineapple in the curry and wait until it is soft.","Before putting the shrimp, use high heat and wait until the water boils to prevent odor of shrimp. Then put the shrimp or meat in the curry.","Flavor the curry by adding in the palm sugar, fish sauce, and ripe tamarind. Add more palm sugar for a sweeter curry, add more fish sauce for a salty curry, or add more ripe tamarind for a sour flavor.","http:\/\/www.yummly.com\/recipe\/Thai-Pineapple-Chicken-Curry-407083?columns=4&position=24%2F33. ''Thai Pineapple Chicken Curry''. Allrecipes UK.","http:\/\/rasamalaysia.com\/thai-shrimp-and-pineapple-curry. ''Thai Shrimps and Pineapple Curry''. Rasa Malaysia.","http:\/\/www.youtube.com\/watch?v=gZrJ23pnaYs. ''How to cook Thai pineapple curry (Easy and tasty)''. Chantamas Srichong.","http:\/\/www.pim.in.th\/side-dish-by-squid-crab\/763-pineapple-mussel-curry. ''\u0e41\u0e01\u0e07\u0e04\u0e31\u0e48\u0e27\u0e2a\u0e31\u0e1b\u0e1b\u0e30\u0e23\u0e14\u0e01\u0e31\u0e1a\u0e2b\u0e2d\u0e22\u0e41\u0e21\u0e07\u0e20\u0e39\u0e48\u0e41\u0e2b\u0e49\u0e07''. \u0e1e\u0e34\u0e21.","http:\/\/foodthaicooking.blogspot.com\/2013\/08\/blog-post_10.html. ''\u0e27\u0e34\u0e18\u0e35\u0e17\u0e33\u0e41\u0e01\u0e07\u0e01\u0e30\u0e17\u0e34\u0e2a\u0e31\u0e1a\u0e1b\u0e30\u0e23\u0e14''. \u0e40\u0e21\u0e19\u0e39\u0e01\u0e49\u0e19\u0e04\u0e23\u0e31\u0e27."] cookbook:pineapple_curry type cookbook:recipes cookbook:pineapple_curry url https://en.wikibooks.org/wiki/Cookbook:Pineapple_Curry cookbook:pineapple_fried_rice label "pineapple fried rice" cookbook:pineapple_fried_rice name "Pineapple fried rice" cookbook:pineapple_fried_rice name "Pineapple Fried Rice" cookbook:pineapple_fried_rice recipeCategory category:fried_rice_recipes cookbook:pineapple_fried_rice recipeCategory category:medium_difficulty_recipes cookbook:pineapple_fried_rice recipeCategory category:pineapple_recipes cookbook:pineapple_fried_rice recipeCategory category:recipes_with_metric_units cookbook:pineapple_fried_rice recipeCategory category:rice_recipes cookbook:pineapple_fried_rice recipeFoodstuff cookbook:bok_choy cookbook:pineapple_fried_rice recipeFoodstuff cookbook:egg cookbook:pineapple_fried_rice recipeFoodstuff cookbook:garlic cookbook:pineapple_fried_rice recipeFoodstuff cookbook:oil_and_fat cookbook:pineapple_fried_rice recipeFoodstuff cookbook:onion cookbook:pineapple_fried_rice recipeFoodstuff cookbook:pepper cookbook:pineapple_fried_rice recipeFoodstuff cookbook:pineapple cookbook:pineapple_fried_rice recipeFoodstuff cookbook:rice cookbook:pineapple_fried_rice recipeFoodstuff cookbook:salt cookbook:pineapple_fried_rice recipeIngredient "1 pineapple, remove the meat part to plate" cookbook:pineapple_fried_rice recipeIngredient "1 tbsp. salt" cookbook:pineapple_fried_rice recipeIngredient "200 g pineapple meat" cookbook:pineapple_fried_rice recipeIngredient "2 bok choy, cut 1 cm" cookbook:pineapple_fried_rice recipeIngredient "2 egg, mixed" cookbook:pineapple_fried_rice recipeIngredient "2 red chilli, cut 1 cm" cookbook:pineapple_fried_rice recipeIngredient "2 tbsp. pepper" cookbook:pineapple_fried_rice recipeIngredient "300 g hot rice" cookbook:pineapple_fried_rice recipeIngredient "3 cloves garlic, cut into 3 pieces" cookbook:pineapple_fried_rice recipeIngredient "3 red onion, minced" cookbook:pineapple_fried_rice recipeIngredient "5 tbsp. sunflower oil" cookbook:pineapple_fried_rice recipeInstructions ["Heat the oil on non-stick pan, fry garlic, red onion and red chilli, stir at 2 minutes.","Add the egg, and then add the rice, bok choy and pineapple meat. Now add some pepper and salt.","Serve hot in pineapple plate."] cookbook:pineapple_fried_rice type cookbook:recipes cookbook:pineapple_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Pineapple_fried_rice cookbook:pineapple_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Pineapple_Fried_Rice cookbook:pineapple label "chopped pineapple" cookbook:pineapple label "diced pineapple" cookbook:pineapple label "pineapple" cookbook:pineapple label "pineapple chunks" cookbook:pineapple label "pineapple juice" cookbook:pineapple label "pineapples" cookbook:pineapple name "Pineapple" cookbook:pineapple recipeCategory category:featured_ingredients cookbook:pineapple recipeCategory category:fruits cookbook:pineapple_side_dish difficulty 2 cookbook:pineapple_side_dish name "Hot Pineapple Side Dish" cookbook:pineapple_side_dish name "Pineapple Side Dish" cookbook:pineapple_side_dish recipeCategory category:american_recipes cookbook:pineapple_side_dish recipeCategory category:baked_recipes cookbook:pineapple_side_dish recipeCategory category:cheese_recipes cookbook:pineapple_side_dish recipeCategory category:dessert_recipes cookbook:pineapple_side_dish recipeCategory category:easy_recipes cookbook:pineapple_side_dish recipeCategory category:fruit_recipes cookbook:pineapple_side_dish recipeCategory category:inexpensive_recipes cookbook:pineapple_side_dish recipeCategory category:pineapple_recipes cookbook:pineapple_side_dish recipeCategory category:recipes_with_metric_units cookbook:pineapple_side_dish recipeCategory category:side_dish_recipes cookbook:pineapple_side_dish recipeCategory category:vegetarian_recipes cookbook:pineapple_side_dish recipeCookingTechnique cookbook:baking cookbook:pineapple_side_dish recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pineapple_side_dish recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pineapple_side_dish recipeCuisine cookbook:new_england_cuisine cookbook:pineapple_side_dish recipeFoodstuff cookbook:butter cookbook:pineapple_side_dish recipeFoodstuff cookbook:cheddar_cheese cookbook:pineapple_side_dish recipeFoodstuff cookbook:flour cookbook:pineapple_side_dish recipeFoodstuff cookbook:pineapple cookbook:pineapple_side_dish recipeFoodstuff cookbook:sugar cookbook:pineapple_side_dish recipeIngredient "¼ cup butter, melted" cookbook:pineapple_side_dish recipeIngredient "½ cup sugar" cookbook:pineapple_side_dish recipeIngredient "1½ cups shredded cheddar cheese, divided" cookbook:pineapple_side_dish recipeIngredient "1 (20-ounce) (about 600 ml) can pineapple chunks" cookbook:pineapple_side_dish recipeIngredient "3 tablespoons flour" cookbook:pineapple_side_dish recipeIngredient "⅔ cup coarsely crushed saltines (14 crackers)" cookbook:pineapple_side_dish recipeInstructions ["Preheat oven to 350\u00b0F (175C).","Grease a 1\u00bd quart (1\u00bd liter) baking dish.","Drain the pineapple, reserving \u00bc cup juice; set aside.","In a small bowl, combine sugar and flour.","Add the butter and 1 cup cheese; mix well.","Gently stir in pineapple.","Pour into a prepared baking dish.","Sprinkle crushed crackers on top; drizzle with reserved pineapple juice.","Bake, uncovered, for 30 to 35 minutes or until bubbly around the edges.","Remove from oven and sprinkle with remaining cheese."] cookbook:pineapple_side_dish recipeYield 6 cookbook:pineapple_side_dish totalTime "1 hour" cookbook:pineapple_side_dish type cookbook:recipes cookbook:pineapple_side_dish url https://en.wikibooks.org/wiki/Cookbook:Hot_Pineapple_Side_Dish cookbook:pineapple_side_dish url https://en.wikibooks.org/wiki/Cookbook:Pineapple_Side_Dish cookbook:pineapple_tarts difficulty 4 cookbook:pineapple_tarts label "pineapple tarts" cookbook:pineapple_tarts name "Pineapple Tarts" cookbook:pineapple_tarts recipeCategory category:dessert_recipes cookbook:pineapple_tarts recipeCategory category:difficult_recipes cookbook:pineapple_tarts recipeCategory category:pineapple_recipes cookbook:pineapple_tarts recipeCategory category:tart_recipes cookbook:pineapple_tarts recipeFoodstuff cookbook:pepper cookbook:pineapple_tarts recipeFoodstuff cookbook:pineapple cookbook:pineapple_tarts recipeFoodstuff cookbook:salt cookbook:pineapple_tarts recipeFoodstuff cookbook:sugar cookbook:pineapple_tarts recipeFoodstuff cookbook:water cookbook:pineapple_tarts recipeIngredient "1/2 pound prepared puff pastry" cookbook:pineapple_tarts recipeIngredient "3/4 cup sugar" cookbook:pineapple_tarts recipeIngredient "3 tablespoons water" cookbook:pineapple_tarts recipeIngredient "Four (1/2-inch thick) fresh pineapple slices, tough inner core removed; or canned pineapple slices" cookbook:pineapple_tarts recipeIngredient "Freshly ground black pepper" cookbook:pineapple_tarts recipeIngredient "Salt" cookbook:pineapple_tarts recipeYield 4 tarts cookbook:pineapple_tarts totalTime "~1 hour" cookbook:pineapple_tarts type cookbook:recipes cookbook:pineapple_tarts url https://en.wikibooks.org/wiki/Cookbook:Pineapple_Tarts cookbook:pineapple_teriyaki difficulty 2 cookbook:pineapple_teriyaki label "pineapple teriyaki" cookbook:pineapple_teriyaki name "Pineapple Teriyaki" cookbook:pineapple_teriyaki recipeCategory category:chicken_recipes cookbook:pineapple_teriyaki recipeCategory category:easy_recipes cookbook:pineapple_teriyaki recipeCategory category:main_course_recipes cookbook:pineapple_teriyaki recipeCategory category:meat_recipes cookbook:pineapple_teriyaki recipeCategory category:pan_fried_recipes cookbook:pineapple_teriyaki recipeCategory category:pineapple_recipes cookbook:pineapple_teriyaki recipeCookingTechnique cookbook:sautéing cookbook:pineapple_teriyaki recipeInstructions ["Put rice on to cook, as outlined above.","Cut up the chicken\/tofu, onion, and bell pepper(s) into bite-sized chunks. Cut up everything before turning on the stove.","Heat a deep 12" pan or wok over high heat.","Add the oil.","Saut\u00e9 everything in the oil, adding ingredients in the following order, so as to cook heavier items longer:","*Chicken","*Onion\/garlic","*Bell peppers","*Mushrooms","*Pineapple","*Tofu","Add the teriyaki sauce and the cornstarch mixture. If using cornstarch, heat to boiling to thicken and correct with extra water or juice as necessary.","Serve over rice."] cookbook:pineapple_teriyaki recipeYield 2 cookbook:pineapple_teriyaki totalTime "~30 minutes" cookbook:pineapple_teriyaki type cookbook:recipes cookbook:pineapple_teriyaki url https://en.wikibooks.org/wiki/Cookbook:Pineapple_Teriyaki cookbook:pineapple type cookbook:fruits cookbook:pineapple type cookbook:ingredients cookbook:pineapple_upside-down_cake_2 name "Pineapple Upside-Down Cake 2" cookbook:pineapple_upside-down_cake_2 url https://en.wikibooks.org/wiki/Cookbook:Pineapple_Upside-Down_Cake_2 cookbook:pineapple_upside-down_cake_in_a_skillet label "pineapple upside-down cake in a skillet" cookbook:pineapple_upside-down_cake_in_a_skillet name "Pineapple Upside-Down Cake in a Skillet" cookbook:pineapple_upside-down_cake_in_a_skillet recipeCategory category:cake_recipes cookbook:pineapple_upside-down_cake_in_a_skillet recipeCategory category:pineapple_recipes cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:baking_powder cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:brown_sugar cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:butter cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:cherry cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:egg cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:flour cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:pecan cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:pineapple cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:salt cookbook:pineapple_upside-down_cake_in_a_skillet recipeFoodstuff cookbook:sugar cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "1/2 teaspoon salt" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "1/4 cup butter" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "1 cup all-purpose flour" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "1 cup firmly packed brown sugar" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "1 cup sugar" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "1 teaspoon baking powder" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "3/4 cup chopped pecans" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "3 eggs, separated" cookbook:pineapple_upside-down_cake_in_a_skillet recipeIngredient "maraschino cherries" cookbook:pineapple_upside-down_cake_in_a_skillet recipeInstructions ["Preheat oven to 350\u00b0 F.","Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.","Combine the flour, baking powder and salt in a bowl; set aside.","Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.","Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.","Bake at 350\u00b0F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring."] cookbook:pineapple_upside-down_cake_in_a_skillet recipeNotes "*The Cookbook has other pineapple upside-down cake recipes. " cookbook:pineapple_upside-down_cake_in_a_skillet type cookbook:recipes cookbook:pineapple_upside-down_cake_in_a_skillet url https://en.wikibooks.org/wiki/Cookbook:Pineapple_Upside-Down_Cake_in_a_Skillet cookbook:pineapple_upside-down_cake label "delicious pineapple upside-down cake" cookbook:pineapple_upside-down_cake label "other pineapple upside-down cake recipes" cookbook:pineapple_upside-down_cake label "pineapple upside-down cake" cookbook:pineapple_upside-down_cake name "Delicious pineapple upside-down cake" cookbook:pineapple_upside-down_cake name "Pineapple upside-down cake" cookbook:pineapple_upside-down_cake name "Pineapple Upside-Down Cake" cookbook:pineapple_upside-down_cake recipeCategory category:baking_recipes cookbook:pineapple_upside-down_cake recipeCategory category:cake_recipes cookbook:pineapple_upside-down_cake recipeCategory category:pineapple_recipes cookbook:pineapple_upside-down_cake recipeCategory category:recipes_with_images cookbook:pineapple_upside-down_cake recipeIngredient "1 1/2 teaspoons baking powder" cookbook:pineapple_upside-down_cake recipeIngredient "1 1/3 cups flour" cookbook:pineapple_upside-down_cake recipeIngredient "1/2 teaspoon salt" cookbook:pineapple_upside-down_cake recipeIngredient "1/3 cup shortening" cookbook:pineapple_upside-down_cake recipeIngredient "1/4 stick of butter" cookbook:pineapple_upside-down_cake recipeIngredient "1 can crushed pineapple" cookbook:pineapple_upside-down_cake recipeIngredient "1 can pineapple slices" cookbook:pineapple_upside-down_cake recipeIngredient "1 cup sugar" cookbook:pineapple_upside-down_cake recipeIngredient "1 egg" cookbook:pineapple_upside-down_cake recipeIngredient "2/3 cup brown sugar" cookbook:pineapple_upside-down_cake recipeIngredient "3/4 cup milk" cookbook:pineapple_upside-down_cake type cookbook:recipes cookbook:pineapple_upside-down_cake url https://en.wikibooks.org/wiki/Cookbook:Delicious_pineapple_upside-down_cake cookbook:pineapple_upside-down_cake url https://en.wikibooks.org/wiki/Cookbook:Pineapple_upside-down_cake cookbook:pineapple_upside-down_cake url https://en.wikibooks.org/wiki/Cookbook:Pineapple_Upside-Down_Cake cookbook:pineapple url https://en.wikibooks.org/wiki/Cookbook:Pineapple cookbook:pine_nut label "pine nut" cookbook:pine_nut label "pinenut" cookbook:pine_nut label "pine nuts" cookbook:pine_nut name "Pignoli" cookbook:pine_nut name "Pine Nut" cookbook:pine_nut name "Pinoli" cookbook:pine_nut name "Piñone" cookbook:pine_nut type cookbook:ingredients cookbook:pine_nut type cookbook:nuts_and_seeds cookbook:pine_nut url https://en.wikibooks.org/wiki/Cookbook:Pignoli cookbook:pine_nut url https://en.wikibooks.org/wiki/Cookbook:Pine_Nut cookbook:pine_nut url https://en.wikibooks.org/wiki/Cookbook:Pinoli cookbook:pine_nut url https://en.wikibooks.org/wiki/Cookbook:Piñone cookbook:piñón label "piñón" cookbook:piñon_(spanish_stovetop_pot_pie) label "piñon (spanish stovetop pot pie)" cookbook:piñon_(spanish_stovetop_pot_pie) name "Piñon (Spanish Stovetop Pot Pie)" cookbook:piñon_(spanish_stovetop_pot_pie) recipeCategory category:chicken_recipes cookbook:piñon_(spanish_stovetop_pot_pie) recipeCategory category:main_course_recipes cookbook:piñon_(spanish_stovetop_pot_pie) recipeCategory category:pan_fried_recipes cookbook:piñon_(spanish_stovetop_pot_pie) recipeCategory category:pastry_recipes cookbook:piñon_(spanish_stovetop_pot_pie) recipeCategory category:plantain_recipes cookbook:piñon_(spanish_stovetop_pot_pie) recipeCategory category:pot_pie_recipes cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "1 can Spanish-style tomato sauce" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "1 lb string beans or 2 regular sized cans French-Style string beans" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "1 medium green pepper, broken into chunks" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "1 medium onion, coarsely chopped" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "1 teaspoon tomato paste" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "2 large potatoes" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "3 skinless, boneless chicken breasts, cut into chunks" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "4 ripe plantains" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "5 culantro leaves, washed" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "6 cloves garlic" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "6 eggs, divided" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "Adobo seasoning" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "Canola oil" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "handful cilantro, washed" cookbook:piñon_(spanish_stovetop_pot_pie) recipeIngredient "salt and black pepper to taste" cookbook:piñon_(spanish_stovetop_pot_pie) type cookbook:recipes cookbook:piñon_(spanish_stovetop_pot_pie) url https://en.wikibooks.org/wiki/Cookbook:Piñon_(Spanish_Stovetop_Pot_Pie) cookbook:pint label "1-pint" cookbook:pint label "pint" cookbook:pint label "pints" cookbook:pint label "pt" cookbook:pint name "Pint" cookbook:pinto_bean label "pinto" cookbook:pinto_bean label "pinto bean" cookbook:pinto_bean label "pinto beans" cookbook:pinto_bean name "Pinto Bean" cookbook:pinto_beans_of_central_texas label "pinto beans" cookbook:pinto_beans_of_central_texas label "pinto beans recipe from central texas" cookbook:pinto_beans_of_central_texas name "Pinto Beans of Central Texas" cookbook:pinto_beans_of_central_texas name "Pinto Beans Recipe from Central Texas" cookbook:pinto_beans_of_central_texas name "Pinto Beans, Traditional, Central Texas I" cookbook:pinto_beans_of_central_texas recipeCategory category:bean_recipes cookbook:pinto_beans_of_central_texas recipeCategory category:boiled_recipes cookbook:pinto_beans_of_central_texas recipeCategory category:recipes_with_metric_units cookbook:pinto_beans_of_central_texas recipeCategory category:side_dish_recipes cookbook:pinto_beans_of_central_texas recipeCategory category:texas_recipes cookbook:pinto_beans_of_central_texas recipeFoodstuff cookbook:bay_leaf cookbook:pinto_beans_of_central_texas recipeFoodstuff cookbook:pepper cookbook:pinto_beans_of_central_texas recipeFoodstuff cookbook:pinto_bean cookbook:pinto_beans_of_central_texas recipeFoodstuff cookbook:salt cookbook:pinto_beans_of_central_texas recipeIngredient "1 ham bone or a rough equivalent of salt bacon" cookbook:pinto_beans_of_central_texas recipeIngredient "1 lb (450g) dry pinto beans" cookbook:pinto_beans_of_central_texas recipeIngredient "1 or 2 bay leaves" cookbook:pinto_beans_of_central_texas recipeIngredient "1 Tbsp salt" cookbook:pinto_beans_of_central_texas recipeIngredient "1 tsp ground black pepper" cookbook:pinto_beans_of_central_texas recipeIngredient "5 cups water" cookbook:pinto_beans_of_central_texas recipeIngredient "8 cups water" cookbook:pinto_beans_of_central_texas recipeIngredient "perhaps a very small amount (3 oz) (~90g) of that morning's coffee (beverage, as opposed to grounds, etc.) (optional and never to be confirmed or denied as being an ingredient if asked)" cookbook:pinto_beans_of_central_texas recipeInstructions ["Wash beans carefully and soak overnight in 8 cups of water.","Drain and refill with 5 cups of water.","Add all the other ingredients.","Bring to a boil and simmer at least an hour, or until tender.","Remove bay leaves.","Do not drain prior to serving, the liquid is an important aspect of the dish.","Can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls"] cookbook:pinto_beans_of_central_texas type cookbook:recipes cookbook:pinto_beans_of_central_texas url https://en.wikibooks.org/wiki/Cookbook:Pinto_Beans_of_Central_Texas cookbook:pinto_beans_of_central_texas url https://en.wikibooks.org/wiki/Cookbook:Pinto_Beans_Recipe_from_Central_Texas cookbook:pinto_beans_of_central_texas url https://en.wikibooks.org/wiki/Cookbook:Pinto_Beans,_Traditional,_Central_Texas_I cookbook:pinto_beans_of_south_texas label "pinto beans" cookbook:pinto_beans_of_south_texas label "pinto beans recipe from south texas" cookbook:pinto_beans_of_south_texas name "Pinto Beans of South Texas" cookbook:pinto_beans_of_south_texas name "Pinto Beans Recipe from South Texas" cookbook:pinto_beans_of_south_texas name "Pinto Beans, Traditional, South Texas I" cookbook:pinto_beans_of_south_texas recipeCategory category:bean_recipes cookbook:pinto_beans_of_south_texas recipeCategory category:boiled_recipes cookbook:pinto_beans_of_south_texas recipeCategory category:recipes_with_metric_units cookbook:pinto_beans_of_south_texas recipeCategory category:side_dish_recipes cookbook:pinto_beans_of_south_texas recipeCategory category:texas_recipes cookbook:pinto_beans_of_south_texas recipeCategory category:tex-mex_recipes cookbook:pinto_beans_of_south_texas recipeCategory category:vegetarian_recipes cookbook:pinto_beans_of_south_texas recipeFoodstuff cookbook:bay_leaf cookbook:pinto_beans_of_south_texas recipeFoodstuff cookbook:garlic cookbook:pinto_beans_of_south_texas recipeFoodstuff cookbook:onion cookbook:pinto_beans_of_south_texas recipeFoodstuff cookbook:paprika cookbook:pinto_beans_of_south_texas recipeFoodstuff cookbook:pinto_bean cookbook:pinto_beans_of_south_texas recipeIngredient "1/4 tsp garlic powder (or more)" cookbook:pinto_beans_of_south_texas recipeIngredient "1.5 Tbsp chili powder" cookbook:pinto_beans_of_south_texas recipeIngredient "1.5 Tbsp granulated or brown sugar" cookbook:pinto_beans_of_south_texas recipeIngredient "1.5 Tbsp onion - dehydrated or 1/2 small onion, finely diced" cookbook:pinto_beans_of_south_texas recipeIngredient "1.5 Tbsp paprika or 0.5 tsp ea. paprika & pepper" cookbook:pinto_beans_of_south_texas recipeIngredient "1 lb (450g) dry pinto beans" cookbook:pinto_beans_of_south_texas recipeIngredient "1 or 2 bay leaves" cookbook:pinto_beans_of_south_texas recipeIngredient "1 Tbsp salt, or (2 tsp salt & a ham hock)" cookbook:pinto_beans_of_south_texas recipeIngredient "5 cups water" cookbook:pinto_beans_of_south_texas recipeIngredient "8 cups water" cookbook:pinto_beans_of_south_texas recipeInstructions ["Wash beans carefully and soak overnight in 8 cups of water.","Drain and refill with 5 cups of water.","Add all the other ingredients.","Bring to a boil and simmer at least an hour, or until tender.","Remove bay leaves.","Do not drain prior to serving, the liquid is an important aspect of the dish.","Can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls"] cookbook:pinto_beans_of_south_texas type cookbook:recipes cookbook:pinto_beans_of_south_texas url https://en.wikibooks.org/wiki/Cookbook:Pinto_Beans_of_South_Texas cookbook:pinto_beans_of_south_texas url https://en.wikibooks.org/wiki/Cookbook:Pinto_Beans_Recipe_from_South_Texas cookbook:pinto_beans_of_south_texas url https://en.wikibooks.org/wiki/Cookbook:Pinto_Beans,_Traditional,_South_Texas_I cookbook:pinto_bean type cookbook:ingredients cookbook:pinto_bean url https://en.wikibooks.org/wiki/Cookbook:Pinto_Bean cookbook:pint type cookbook:cookbook/units_of_measurement cookbook:pint url https://en.wikibooks.org/wiki/Cookbook:Pint cookbook:pipian_de_venado_o_res label "pipian de venado o res" cookbook:pipi label "pipi" cookbook:pirog label "pirog" cookbook:pirozhki label "pirozhki" cookbook:pisca_andina label "pisca andina" cookbook:pisillo_de_chigüire label "pisillo de chigüire" cookbook:pistachio label "pista" cookbook:pistachio label "pistachio" cookbook:pistachio label "pistachio nuts" cookbook:pistachio label "pistachios" cookbook:pistachio name "Pistachio" cookbook:pistachio type cookbook:ingredients cookbook:pistachio type cookbook:nuts_and_seeds cookbook:pistachio url https://en.wikibooks.org/wiki/Cookbook:Pistachio cookbook:pita label "pita" cookbook:pita label "pita bread" cookbook:pita label "pita breads" cookbook:pita label "pitta" cookbook:pita name "Pita" cookbook:pita recipeCategory category:baking_recipes cookbook:pita recipeCategory category:flatbread_recipes cookbook:pita recipeCategory category:mediterranean_recipes cookbook:pita recipeCategory category:middle_eastern_recipes cookbook:pita recipeCategory category:recipes_with_images cookbook:pita recipeCategory category:recipes_with_metric_units cookbook:pita recipeCategory category:vegan_recipes cookbook:pita recipeCuisine cookbook:middle_eastern_cuisines cookbook:pita recipeCuisine cookbook:vegan_cuisine cookbook:pita recipeIngredient "1 tsp. of salt" cookbook:pita recipeIngredient "250 ml (1 cup) of warm water" cookbook:pita recipeIngredient "25 g (1 oz.) of yeast" cookbook:pita recipeIngredient "2 tbsp. of vegetable oil" cookbook:pita recipeIngredient "500 ml (2 cups or 17 fl. oz) of durum wheat flour" cookbook:pita recipeInstructions ["Dissolve the yeast in a bowl of warm water. Add salt, oil and flour, mix it, and knead it into a dough.","Let the dough rise to twice its size.","Divide the risen dough into 8 pieces and shape them into balls.","Then roll the balls into flat and round pita breads (to a diameter of 15 cm or 6").","Let the breads rise in a warm place covered with a cloth for about 30 minutes.","Bake in 225\u00b0C (435\u00b0F) for about 12 minutes.","[http:\/\/www.dailymunch.com\/2008\/07\/how-to-make-pita.html How to make Pita]","[http:\/\/www.nutritiondata.com\/facts-B00001-01c21GH.html Nutritional facts] at Nutrition Data","[http:\/\/whatscookingdad.com\/pita-bread\/ Make your own Pita bread] - whatscookingdad.com"] cookbook:pita type cookbook:recipes cookbook:pita url https://en.wikibooks.org/wiki/Cookbook:Pita cookbook:pixxispad label "pixxispad (swordfish)" cookbook:pizza_cutter label "pizza cutter" cookbook:pizza_cutter name "Pizza Cutter" cookbook:pizza_cutter type cookbook:cookbook/equipment cookbook:pizza_cutter url https://en.wikibooks.org/wiki/Cookbook:Pizza_Cutter cookbook:pizza_dough label "pizza dough" cookbook:pizza_dough label "thin-crust pizza without precooking the crust" cookbook:pizza_dough name "Original Pizza" cookbook:pizza_dough name "Pizza Dough" cookbook:pizza_dough recipeCategory category:baked_recipes cookbook:pizza_dough recipeCategory category:pizza_recipes cookbook:pizza_dough recipeFoodstuff cookbook:basil cookbook:pizza_dough recipeFoodstuff cookbook:canola_oil cookbook:pizza_dough recipeFoodstuff cookbook:cornmeal cookbook:pizza_dough recipeFoodstuff cookbook:corn_oil cookbook:pizza_dough recipeFoodstuff cookbook:flour cookbook:pizza_dough recipeFoodstuff cookbook:oregano cookbook:pizza_dough recipeFoodstuff cookbook:salt cookbook:pizza_dough recipeFoodstuff cookbook:sesame_seed cookbook:pizza_dough recipeFoodstuff cookbook:sugar cookbook:pizza_dough recipeFoodstuff cookbook:vegetable_oil cookbook:pizza_dough recipeFoodstuff cookbook:whole_wheat_flour cookbook:pizza_dough recipeFoodstuff cookbook:yeast cookbook:pizza_dough recipeIngredient "cornmeal" cookbook:pizza_dough recipeIngredient "flour ''about 2 cups per pizza.'' ''Note that it must be at least 60%-70% white flour. It would be heavy and wouldn't rise as much if you get too much whole wheat and cornmeal in the batter.''" cookbook:pizza_dough recipeIngredient "oregano and basil spices." cookbook:pizza_dough recipeIngredient "salt. ''very little; a few shakes from the salt shaker is enough for 1 pizza.''" cookbook:pizza_dough recipeIngredient "sesame seeds" cookbook:pizza_dough recipeIngredient "sugar. ''you need very little for the yeast, but about 1 tablespoon per pizza tastes good,''" cookbook:pizza_dough recipeIngredient "vegetable, corn, or canola oil. ''about .1 to .2 cup per pizza.''" cookbook:pizza_dough recipeIngredient "warm water. ''about 100 degrees (38.00 C). try one cup per pizza. If the batter is thin and runny like pancake batter, that's too much water, so add a little flour to thicken it. If you can touch the batter with your finger and not stick to it, that's too dry, so add a little water''" cookbook:pizza_dough recipeIngredient "yeast. ''a 1/4 oz package in the grocery store makes about 2 12" pizzas.''" cookbook:pizza_dough recipeInstructions ["Mix water, yeast, flour, and salt in a large mixing bowl. The dough rises to become about 50% larger, so use a big bowl. Set the mixing bowl so it is sitting in hot water, or place on top of a warm oven. Let rise for 20-30 minutes. Don't worry if it only rose 10% or 20%, it'll still work.","Put vegetable oil on the pans, then sprinkle cornmeal on the oil. Put a glop of the batter on each pan and spread it so it is about .25 inch thick, with the edge .5 inch. Sprinkle flour on top of the dough so it doesn't stick to your hands.","Add pizza sauce, cheese, and toppings (optional, see pizza article)","Bake at 425\u00b0F for about 15 to 20 minutes. Rotate every 5 minutes and move to upper or lower shelves as necessary: After 10 minutes slide a large knife under the crust. If it is dark brown, move it to a higher shelf so it doesn't burn while the top finishes cooking. If it is white or light tan, move to lower shelf so you get a crispy crust before the cheese starts turning brown on top."] cookbook:pizza_dough type cookbook:recipes cookbook:pizza_dough url https://en.wikibooks.org/wiki/Cookbook:Original_Pizza cookbook:pizza_dough url https://en.wikibooks.org/wiki/Cookbook:Pizza_Dough cookbook:pizza_hot_dogs name "Pizza Hot Dogs" cookbook:pizza_hot_dogs recipeCategory category:broiled_recipes cookbook:pizza_hot_dogs recipeCategory category:cheese_recipes cookbook:pizza_hot_dogs recipeCategory category:hot_dog_recipes cookbook:pizza_hot_dogs recipeCategory category:main_course_recipes cookbook:pizza_hot_dogs recipeIngredient "12 slices mozzarella cheese" cookbook:pizza_hot_dogs recipeIngredient "1 jar pizza sauce" cookbook:pizza_hot_dogs recipeIngredient "4 hot dog buns" cookbook:pizza_hot_dogs recipeIngredient "4 hot dogs" cookbook:pizza_hot_dogs recipeIngredient "grated Parmesan cheese" cookbook:pizza_hot_dogs recipeInstructions ["Split hot dogs and hot dog buns lengthwise.","Place buns on a cookie sheet.","Sprinkle mozzarella cheese over buns.","Place split hot dog on each bun.","Spread pizza sauce over the hotdogs, sprinkle with Parmesan cheese and broil until cheese bubbles and the hot dogs are hot."] cookbook:pizza_hot_dogs type cookbook:recipes cookbook:pizza_hot_dogs url https://en.wikibooks.org/wiki/Cookbook:Pizza_Hot_Dogs cookbook:pizza label "pizza" cookbook:pizza name "Pizza" cookbook:pizza_omelet difficulty 2 cookbook:pizza_omelet name "Pizza Omelet" cookbook:pizza_omelet recipeCategory category:american_recipes cookbook:pizza_omelet recipeCategory category:bell_pepper_recipes cookbook:pizza_omelet recipeCategory category:breakfast_recipes cookbook:pizza_omelet recipeCategory category:cheese_recipes cookbook:pizza_omelet recipeCategory category:easy_recipes cookbook:pizza_omelet recipeCategory category:gluten-free_recipes cookbook:pizza_omelet recipeCategory category:inexpensive_recipes cookbook:pizza_omelet recipeCategory category:mushroom_recipes cookbook:pizza_omelet recipeCategory category:omelette_recipes cookbook:pizza_omelet recipeCategory category:tomato_recipes cookbook:pizza_omelet recipeCategory category:vegetarian_recipes cookbook:pizza_omelet recipeCookingTechnique cookbook:beat cookbook:pizza_omelet recipeCookingTechnique cookbook:chopping cookbook:pizza_omelet recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pizza_omelet recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pizza_omelet recipeCuisine cookbook:new_england_cuisine cookbook:pizza_omelet recipeEquipment cookbook:frying_pan cookbook:pizza_omelet recipeEquipment cookbook:microwave_oven cookbook:pizza_omelet recipeFoodstuff cookbook:basil cookbook:pizza_omelet recipeFoodstuff cookbook:bell_pepper cookbook:pizza_omelet recipeFoodstuff cookbook:cooking_spray cookbook:pizza_omelet recipeFoodstuff cookbook:egg cookbook:pizza_omelet recipeFoodstuff cookbook:mozzarella_cheese cookbook:pizza_omelet recipeFoodstuff cookbook:mushroom cookbook:pizza_omelet recipeFoodstuff cookbook:oregano cookbook:pizza_omelet recipeFoodstuff cookbook:pepper cookbook:pizza_omelet recipeFoodstuff cookbook:salt cookbook:pizza_omelet recipeIngredient "¼ cup shredded mozzarella cheese" cookbook:pizza_omelet recipeIngredient "¼ cup tomato sauce" cookbook:pizza_omelet recipeIngredient "2 eggs" cookbook:pizza_omelet recipeIngredient "2 tablespoons chopped green bell peppers" cookbook:pizza_omelet recipeIngredient "2 tablespoons chopped mushrooms" cookbook:pizza_omelet recipeIngredient "Cooking spray" cookbook:pizza_omelet recipeIngredient "Salt, pepper, and other seasonings to taste. ''See tips below''" cookbook:pizza_omelet recipeInstructions ["Mix spices and tomato sauce and allow to meld flavors while preparing the rest of the recipe.","Beat eggs well.","Heat a small skillet over low heat, sprayed with cooking spray.","Pour beaten eggs into skillet.","Cover skillet.","Cook for 3 minutes. ''Eggs should be almost set.''","Carefully flip omelet over.","Cook another minute.","Combine mushrooms and peppers and cook 30 seconds in microwave oven.","Spread tomato-spice mix over omelet.","Sprinkle cheese over tomato sauce.","Top cheese with hot mushrooms and peppers.","Cover skillet.","Cook another 2 minutes. ''Cheese should be melted.''"] cookbook:pizza_omelet recipeNotes "* Basil, crushed red pepper, and oregano work well. " cookbook:pizza_omelet recipeYield 1 cookbook:pizza_omelet totalTime "15 minutes" cookbook:pizza_omelet type cookbook:recipes cookbook:pizza_omelet url https://en.wikibooks.org/wiki/Cookbook:Pizza_Omelet cookbook:pizza_pan label "pizza pan" cookbook:pizza_pan name "Pizza Pan" cookbook:pizza_pan type cookbook:cookbook/equipment cookbook:pizza_pan url https://en.wikibooks.org/wiki/Cookbook:Pizza_Pan cookbook:pizza recipeCategory category:pizza_recipes cookbook:pizza_rollups difficulty 1 cookbook:pizza_rollups name "Pizza Rollups" cookbook:pizza_rollups recipeCategory category:american_recipes cookbook:pizza_rollups recipeCategory category:baked_recipes cookbook:pizza_rollups recipeCategory category:cheese_recipes cookbook:pizza_rollups recipeCategory category:inexpensive_recipes cookbook:pizza_rollups recipeCategory category:pizza_recipes cookbook:pizza_rollups recipeCategory category:sandwich_recipes cookbook:pizza_rollups recipeCategory category:very_easy_recipes cookbook:pizza_rollups recipeCookingTechnique cookbook:baking cookbook:pizza_rollups recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pizza_rollups recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pizza_rollups recipeCuisine cookbook:new_england_cuisine cookbook:pizza_rollups recipeEquipment cookbook:cookie_sheet cookbook:pizza_rollups recipeEquipment cookbook:oven cookbook:pizza_rollups recipeFoodstuff cookbook:anise cookbook:pizza_rollups recipeFoodstuff cookbook:basil cookbook:pizza_rollups recipeFoodstuff cookbook:fennel cookbook:pizza_rollups recipeFoodstuff cookbook:garlic cookbook:pizza_rollups recipeFoodstuff cookbook:oregano cookbook:pizza_rollups recipeFoodstuff cookbook:pepperoni cookbook:pizza_rollups recipeFoodstuff cookbook:provolone_cheese cookbook:pizza_rollups recipeIngredient "24 slices of pepperoni" cookbook:pizza_rollups recipeIngredient "4 slices of provolone cheese" cookbook:pizza_rollups recipeIngredient "8-ounce package croissant rolls" cookbook:pizza_rollups recipeIngredient "Pizza spices as desired: anise, basil, fennel, garlic, oregano, etc." cookbook:pizza_rollups recipeInstructions ["Preheat oven to 350\u00b0F.","Unroll two croissant rolls and place together on ungreased cookie sheet, pointing in opposite directions, forming a rectangle by pinching sides together.","Lay six slices of pepperoni on top of each dough rectangle.","Lay a slice of provolone cheese on top of pepperoni slices.","Roll each into a tube.","Bake 12 or 15 minutes."] cookbook:pizza_rollups recipeYield 4 cookbook:pizza_rollups totalTime "40 minutes<br>(including preheating oven)" cookbook:pizza_rollups type cookbook:recipes cookbook:pizza_rollups url https://en.wikibooks.org/wiki/Cookbook:Pizza_Rollups cookbook:pizza_salad difficulty 1 cookbook:pizza_salad name "Pizza Salad" cookbook:pizza_salad recipeCategory category:cabbage_recipes cookbook:pizza_salad recipeCategory category:recipes_with_metric_units cookbook:pizza_salad recipeCategory category:salad_recipes cookbook:pizza_salad recipeCategory category:very_easy_recipes cookbook:pizza_salad recipeFoodstuff cookbook:cabbage cookbook:pizza_salad recipeFoodstuff cookbook:oil_and_fat cookbook:pizza_salad recipeFoodstuff cookbook:pepper cookbook:pizza_salad recipeFoodstuff cookbook:salt cookbook:pizza_salad recipeFoodstuff cookbook:vinegar cookbook:pizza_salad recipeIngredient "100 ML rape oil" cookbook:pizza_salad recipeIngredient "1/2 head of white cabbage (500 grams)" cookbook:pizza_salad recipeIngredient "2 Tablespoons white vinegar" cookbook:pizza_salad recipeIngredient "A pinch of coarsely-ground pepper" cookbook:pizza_salad recipeIngredient "A pinch of salt" cookbook:pizza_salad recipeInstructions ["Slice the cabbage finely (about 1-2 mm thick)","Make a dressing of oil, vinegar, salt, and pepper, mix it with the cabbage.","Put the salad in the fridge overnight."] cookbook:pizza_salad recipeYield 8 cookbook:pizza_salad totalTime "5 minutes preparation, must be refrigerated overnight" cookbook:pizza_salad type cookbook:recipes cookbook:pizza_salad url https://en.wikibooks.org/wiki/Cookbook:Pizza_Salad cookbook:pizza_sauce label "a pair of sauce recipes" cookbook:pizza_sauce label "pizza sauce" cookbook:pizza_sauce name "Pizza Sauce" cookbook:pizza_sauce recipeCategory category:italian_recipes cookbook:pizza_sauce recipeCategory category:pizza_recipes cookbook:pizza_sauce recipeCategory category:recipes_with_metric_units cookbook:pizza_sauce recipeCategory category:refrigerated_recipes cookbook:pizza_sauce recipeCategory category:sauce_recipes cookbook:pizza_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:pizza_sauce recipeFoodstuff cookbook:anise cookbook:pizza_sauce recipeFoodstuff cookbook:basil cookbook:pizza_sauce recipeFoodstuff cookbook:fennel cookbook:pizza_sauce recipeFoodstuff cookbook:garlic cookbook:pizza_sauce recipeFoodstuff cookbook:olive_oil cookbook:pizza_sauce recipeFoodstuff cookbook:oregano cookbook:pizza_sauce recipeFoodstuff cookbook:pepper cookbook:pizza_sauce recipeFoodstuff cookbook:salt cookbook:pizza_sauce recipeFoodstuff cookbook:sugar cookbook:pizza_sauce recipeIngredient "~ 1/3 cup (80ml) extra virgin olive oil (more or less depending on taste)" cookbook:pizza_sauce recipeIngredient "1 can smooth spaghetti sauce or pasta sauce" cookbook:pizza_sauce recipeIngredient "1 handful sugar" cookbook:pizza_sauce recipeIngredient "1 to 1 1/2 cups (250ml - 375ml) of water (depending on desired consistency)" cookbook:pizza_sauce recipeIngredient "1 to 3 cloves minced garlic" cookbook:pizza_sauce recipeIngredient "6-ounce (170g) can of tomato paste (with no additives is best)" cookbook:pizza_sauce recipeIngredient "a pinch of anise (or substitute fennel)" cookbook:pizza_sauce recipeIngredient "around 1/2 tablespoon dried basil (according to preference)" cookbook:pizza_sauce recipeIngredient "around 1/2 tablespoon dried oregano (according to preference)" cookbook:pizza_sauce recipeIngredient "extra virgin olive oil (optional)" cookbook:pizza_sauce recipeIngredient "kosher salt and ground black pepper to taste" cookbook:pizza_sauce recipeInstructions ["Combine tomato paste, water, and oil.","Add garlic, basil, and oregano, mixing thoroughly.","Add salt and pepper to taste. A quart mason jar works perfectly; ingredients can be added and shaken to mix.","For best results place in refrigerator overnight or allow the mixture to rest before using. Makes ~1\/2 quart (475ml)."] cookbook:pizza_sauce type cookbook:recipes cookbook:pizza_sauce url https://en.wikibooks.org/wiki/Cookbook:Pizza_Sauce cookbook:pizza_soup name "Pizza soup" cookbook:pizza_soup name "Pizza Soup" cookbook:pizza_soup recipeCategory category:boiled_recipes cookbook:pizza_soup recipeCategory category:soup_recipes cookbook:pizza_soup recipeCategory category:tomato_recipes cookbook:pizza_soup recipeIngredient "1 tin tomatoes (chopped, whole, whatever you like, as long as it has juice)" cookbook:pizza_soup recipeIngredient "1 tsp cornflour" cookbook:pizza_soup recipeIngredient "Bacon" cookbook:pizza_soup recipeIngredient "Cheese (to taste - type doesn't matter, just so long as it melts)" cookbook:pizza_soup recipeIngredient "Ham" cookbook:pizza_soup recipeIngredient "Mushrooms" cookbook:pizza_soup recipeIngredient "Peppers" cookbook:pizza_soup recipeIngredient "Sweetcorn" cookbook:pizza_soup recipeInstructions ["Make the base of the soup","# Chop the tomatoes and add them to the saucepan with the juice. Water can be added if necessary.","# Grate some cheese (for this part I would use at least a handful, depending on the size of your pan) and add to the pan.","# Add cornflour, if required","# Stir, and leave to stand on a low\/medium heat until the cheese has melted. More may be added to taste","# For a smoother soup, you could blend it at this point.","Add your chosen "toppings".","# Chop or slice the toppings, making sure your chunks aren't too large (unless you like chunky soup)","# Add to the pan and heat again","Serve","# Extra cheese may be added to top.","# Enjoy"] cookbook:pizza_soup type cookbook:recipes cookbook:pizza_soup url https://en.wikibooks.org/wiki/Cookbook:Pizza_soup cookbook:pizza_soup url https://en.wikibooks.org/wiki/Cookbook:Pizza_Soup cookbook:pizza_stone label "pizza stone" cookbook:pizza type cookbook:recipes cookbook:pizza url https://en.wikibooks.org/wiki/Cookbook:Pizza cookbook:pizza_vanegas difficulty 3 cookbook:pizza_vanegas label "home made pizza" cookbook:pizza_vanegas label "pizza vanegas" cookbook:pizza_vanegas name "Pizza Vanegas" cookbook:pizza_vanegas recipeCategory category:baked_recipes cookbook:pizza_vanegas recipeCategory category:italian_recipes cookbook:pizza_vanegas recipeCategory category:main_course_recipes cookbook:pizza_vanegas recipeCategory category:medium_difficulty_recipes cookbook:pizza_vanegas recipeCategory category:pizza_recipes cookbook:pizza_vanegas recipeCategory category:recipes_with_images cookbook:pizza_vanegas recipeCuisine cookbook:cuisine_of_italy cookbook:pizza_vanegas recipeFoodstuff cookbook:bell_pepper cookbook:pizza_vanegas recipeFoodstuff cookbook:flour cookbook:pizza_vanegas recipeFoodstuff cookbook:mozzarella_cheese cookbook:pizza_vanegas recipeFoodstuff cookbook:mushroom cookbook:pizza_vanegas recipeFoodstuff cookbook:olive_oil cookbook:pizza_vanegas recipeFoodstuff cookbook:onion cookbook:pizza_vanegas recipeFoodstuff cookbook:oregano cookbook:pizza_vanegas recipeFoodstuff cookbook:pepper cookbook:pizza_vanegas recipeFoodstuff cookbook:pepperoni cookbook:pizza_vanegas recipeFoodstuff cookbook:salt cookbook:pizza_vanegas recipeFoodstuff cookbook:sugar cookbook:pizza_vanegas recipeFoodstuff cookbook:water cookbook:pizza_vanegas recipeFoodstuff cookbook:yeast cookbook:pizza_vanegas recipeIngredient "½ 15oz. can of Hunt's Family Favorites Pizza sauce" cookbook:pizza_vanegas recipeIngredient "¼ cup of olive oil" cookbook:pizza_vanegas recipeIngredient "1 cup of warm water" cookbook:pizza_vanegas recipeIngredient "1 lb of all purpose flour" cookbook:pizza_vanegas recipeIngredient "1 small onion finely diced" cookbook:pizza_vanegas recipeIngredient "1 small red pepper finely diced" cookbook:pizza_vanegas recipeIngredient "1 tbsp of sugar" cookbook:pizza_vanegas recipeIngredient "3 ½ oz. of sliced mushrooms" cookbook:pizza_vanegas recipeIngredient "3 tbsp of yeast" cookbook:pizza_vanegas recipeIngredient "8 oz. of mozzarella cheese" cookbook:pizza_vanegas recipeIngredient "oregano, salt, and black pepper" cookbook:pizza_vanegas recipeIngredient "pepperoni" cookbook:pizza_vanegas recipeInstructions ["Dissolve yeast and sugar in one cup or warm water.","Mix 3 cups of flour, olive oil, one tsp of salt and water & yeast mix.","Knead for 15 minutes, adding more flour until dough gets "non-sticky".","Cover dough with little oil (1 tsp) and place it into a large bowl. Let rest 45 minutes until the dough is twice its original size, covering bowl with plastic wrap.","Meanwhile, preheat oven at 350\u00b0F \/ 175\u00b0C (at least 30 minutes).","Hit \/ knead dough in order to eliminate air bubbles.","Cut dough into two pieces (you can freeze dough to bake later - up to a month).","Roll out dough to form a rounded pizza crust.","Add pizza sauce (\u00bd can per pizza), and sprinkle onion, red pepper, salt, oregano and black pepper.","Bake 10 minutes.","Take out of the oven, add mozzarella cheese, pepperoni, and mushrooms.","Take back to the oven and bake until cheese melts.","Cut into eight slices, and enjoy!!!","Water must be warm in order to activate yeast, but not boiling. Boiling water will spoil yeast.","You can replace \u00bc of water cup with milk.","You can also replace sugar with 1 tbsp of honey.","If you like a stronger cheese flavor, you can add, for example, little chunks of bleu cheese, on top of the other ingredients.","Try to keep the mushrooms fairly dry. Mushrooms are like sponges, and will lose unwanted water on to your pizza.","You can try different toppings to basic pizza dough, and even add cheese borders. To do so, you should roll out pizza into a larger size, adding cheese one inch from the border, and little pizza sauce. Roll dough over the cheese and press firmly to close."] cookbook:pizza_vanegas recipeYield 4-6 (2 medium pizzas: 8 slices each) cookbook:pizza_vanegas totalTime "90 minutes" cookbook:pizza_vanegas type cookbook:recipes cookbook:pizza_vanegas url https://en.wikibooks.org/wiki/Cookbook:Pizza_Vanegas cookbook:placenta label "placenta" cookbook:placenta name "Placenta" cookbook:placenta recipeCategory category:esoteric_meat_and_poultry cookbook:placenta recipeCategory category:ingredients_available_all_year cookbook:placenta_stew label "placenta stew" cookbook:placenta_stew name "Placenta stew" cookbook:placenta_stew name "Placenta Stew" cookbook:placenta_stew recipeCategory category:placenta_recipes cookbook:placenta_stew recipeIngredient "1 onion" cookbook:placenta_stew recipeIngredient "1 potato" cookbook:placenta_stew recipeIngredient "1 tomato" cookbook:placenta_stew recipeIngredient "1 zucchini (courgette)" cookbook:placenta_stew recipeIngredient "2 carrots" cookbook:placenta_stew recipeIngredient "3/4 fresh human placenta" cookbook:placenta_stew recipeIngredient "3 celery" cookbook:placenta_stew recipeIngredient "4 tablespoons fresh parsley" cookbook:placenta_stew recipeInstructions ["Chop up the ingredients.","Roll the placenta in a mix of one table spoon flour, one teaspoon salt, a half teaspoon powdered paprika, some ground clove, some ground pepper and 6-8 coriander seeds.","Saute the placenta in two tablespoons oil, pour in the vegetables and about a litre of water.","Allow to boil and then let simmer for an hour."] cookbook:placenta_stew type cookbook:recipes cookbook:placenta_stew url https://en.wikibooks.org/wiki/Cookbook:Placenta_stew cookbook:placenta_stew url https://en.wikibooks.org/wiki/Cookbook:Placenta_Stew cookbook:placenta type cookbook:esoteric_meat_and_poultry cookbook:placenta type cookbook:recipes cookbook:placenta url https://en.wikibooks.org/wiki/Cookbook:Placenta cookbook:placenta_with_broccoli label "placenta with broccoli" cookbook:placenta_with_broccoli name "Placenta with Broccoli" cookbook:placenta_with_broccoli recipeCategory category:broccoli_recipes cookbook:placenta_with_broccoli recipeCategory category:placenta_recipes cookbook:placenta_with_broccoli recipeCookingTechnique cookbook:frying cookbook:placenta_with_broccoli recipeEquipment cookbook:colander cookbook:placenta_with_broccoli recipeFoodstuff cookbook:broccoli cookbook:placenta_with_broccoli recipeFoodstuff cookbook:egg cookbook:placenta_with_broccoli recipeFoodstuff cookbook:oil_and_fat cookbook:placenta_with_broccoli recipeFoodstuff cookbook:thyme cookbook:placenta_with_broccoli recipeIngredient "1/3 cup chopped fresh human placenta" cookbook:placenta_with_broccoli recipeIngredient "1/8 t thyme" cookbook:placenta_with_broccoli recipeIngredient "2/3 cup chopped broccoli" cookbook:placenta_with_broccoli recipeIngredient "2 egg whites" cookbook:placenta_with_broccoli recipeIngredient "oil for frying" cookbook:placenta_with_broccoli recipeInstructions ["Wash the placenta well, in a colander, then shake it to drain. (it will still leak juices)","Stir the egg whites with a fork until they are without lumps.","Mix all ingredients well, squishing them by hand.","Add a decent amount of oil to a suitable frying pan.","Set a burner to high heat, and put the pan on it.","Start frying, stirring as if stir-frying or scrambling an egg.","The small amount of liquid (seeping from the placenta, plus the egg whites) will come to a boil. You might turn down the heat slightly at this point.","Let the liquid boil away and\/or solidify onto the broccoli and placenta.","When it looks yummy, serve it."] cookbook:placenta_with_broccoli type cookbook:recipes cookbook:placenta_with_broccoli url https://en.wikibooks.org/wiki/Cookbook:Placenta_with_Broccoli cookbook:plank-grilled_salmon label "plank-grilled salmon" cookbook:plank-grilled_salmon name "Plank-Grilled Salmon" cookbook:plank-grilled_salmon recipeCategory category:main_course_recipes cookbook:plank-grilled_salmon recipeCategory category:native_american_recipes cookbook:plank-grilled_salmon recipeCategory category:recipes_with_metric_units cookbook:plank-grilled_salmon recipeCategory category:salmon_recipes cookbook:plank-grilled_salmon recipeCategory category:smoked_recipes cookbook:plank-grilled_salmon recipeCuisine cookbook:native_american_cuisine cookbook:plank-grilled_salmon recipeEquipment cookbook:microwave_oven cookbook:plank-grilled_salmon recipeFoodstuff cookbook:beer cookbook:plank-grilled_salmon recipeFoodstuff cookbook:garlic_powder cookbook:plank-grilled_salmon recipeFoodstuff cookbook:lemon_pepper cookbook:plank-grilled_salmon recipeFoodstuff cookbook:salmon cookbook:plank-grilled_salmon recipeFoodstuff cookbook:worcestershire_sauce cookbook:plank-grilled_salmon recipeIngredient "*A beer" cookbook:plank-grilled_salmon recipeIngredient "*A little garlic powder" cookbook:plank-grilled_salmon recipeIngredient "*Lemon pepper" cookbook:plank-grilled_salmon recipeIngredient "Marinade" cookbook:plank-grilled_salmon recipeIngredient "Salmon 1/3 to 1/2 lb (150-225g) per person (I like left overs)" cookbook:plank-grilled_salmon recipeIngredient "*Worcestershire sauce - a half cup" cookbook:plank-grilled_salmon recipeInstructions ["Preheat the grill","Briefly place the salmon in the marinade","Place the salmon on the plank skin side down. It should not hang over.","Grill watching carefully. A glass of water or the left over marinade by the grill can be used to partially douse the fire when it gets too hot. As an alternative, a squirt-bottle or mister filled with water can douse any fire that commences on the plank. Individual planks give flexibility in moving to get all done evenly. Don't turn the fish on the plank, just move the plank(s) around, rotate, etc.","Remove the plank to onto a baking pan when the fish is cooked to the desired "doneness" and transfer to plates or a serving platter."] cookbook:plank-grilled_salmon recipeNotes "*A microwave oven can be used to cook the salmon to greater degrees of "doneness". " cookbook:plank-grilled_salmon type cookbook:recipes cookbook:plank-grilled_salmon url https://en.wikibooks.org/wiki/Cookbook:Plank-Grilled_Salmon cookbook:plantain_chips label "plantain chips" cookbook:plantain_chips_with_cayenne_(kelewele) name "Kelewele" cookbook:plantain_chips_with_cayenne_(kelewele) name "Plantain Chips with Cayenne (Kelewele)" cookbook:plantain_chips_with_cayenne_(kelewele) recipeCategory category:chile_recipes cookbook:plantain_chips_with_cayenne_(kelewele) recipeCategory category:deep_fried_recipes cookbook:plantain_chips_with_cayenne_(kelewele) recipeCategory category:ghanaian_recipes cookbook:plantain_chips_with_cayenne_(kelewele) recipeCategory category:plantain_recipes cookbook:plantain_chips_with_cayenne_(kelewele) recipeCategory category:snacks_recipes cookbook:plantain_chips_with_cayenne_(kelewele) recipeCategory category:vegetarian_recipes cookbook:plantain_chips_with_cayenne_(kelewele) recipeCookingTechnique cookbook:deep_fat_frying cookbook:plantain_chips_with_cayenne_(kelewele) recipeCookingTechnique cookbook:marinating cookbook:plantain_chips_with_cayenne_(kelewele) recipeCuisine cookbook:cuisine_of_ghana cookbook:plantain_chips_with_cayenne_(kelewele) recipeEquipment cookbook:frying_pan cookbook:plantain_chips_with_cayenne_(kelewele) recipeFoodstuff cookbook:cayenne_pepper cookbook:plantain_chips_with_cayenne_(kelewele) recipeFoodstuff cookbook:ginger cookbook:plantain_chips_with_cayenne_(kelewele) recipeFoodstuff cookbook:lemon cookbook:plantain_chips_with_cayenne_(kelewele) recipeFoodstuff cookbook:plantain cookbook:plantain_chips_with_cayenne_(kelewele) recipeFoodstuff cookbook:salt cookbook:plantain_chips_with_cayenne_(kelewele) recipeFoodstuff cookbook:vegetable_oil cookbook:plantain_chips_with_cayenne_(kelewele) recipeIngredient "1/2 teaspoon cayenne pepper or red pepper" cookbook:plantain_chips_with_cayenne_(kelewele) recipeIngredient "1/2 teaspoon ginger, peeled and grated" cookbook:plantain_chips_with_cayenne_(kelewele) recipeIngredient "1 teaspoon salt" cookbook:plantain_chips_with_cayenne_(kelewele) recipeIngredient "2 tablespoons water or lemon juice" cookbook:plantain_chips_with_cayenne_(kelewele) recipeIngredient "4-6 plantain bananas, peeled and cut into cubes or chips" cookbook:plantain_chips_with_cayenne_(kelewele) recipeIngredient "Vegetable oil" cookbook:plantain_chips_with_cayenne_(kelewele) recipeInstructions ["Grind together ginger, pepper, and salt. Mix with water.","Add the plantain cubes to the spice mixture. Let it marinate for 10-20&nbsp;minutes.","Heat oil in a skillet to 180\u00b0C (350\u00b0F). At this temperature, the plantains should float.","Add the plantains to the skillet and deep-fry them. Turn them over once until golden brown on both sides. Do not overcrowd the skillet with plantains.","After frying, remove any excess oil by using an absorbent material. Serve hot and fresh."] cookbook:plantain_chips_with_cayenne_(kelewele) type cookbook:recipes cookbook:plantain_chips_with_cayenne_(kelewele) url https://en.wikibooks.org/wiki/Cookbook:Kelewele cookbook:plantain_chips_with_cayenne_(kelewele) url https://en.wikibooks.org/wiki/Cookbook:Plantain_Chips_with_Cayenne_(Kelewele) cookbook:plantain label "green plantain" cookbook:plantain label "plantain" cookbook:plantain label "plantains" cookbook:plantain name "Plantain" cookbook:plantain recipeCategory category:fruits cookbook:plantain type cookbook:fruits cookbook:plantain type cookbook:ingredients cookbook:plantain url https://en.wikibooks.org/wiki/Cookbook:Plantain cookbook:plav label "plav" cookbook:ploughman's_lunch difficulty 1 cookbook:ploughman's_lunch label "ploughman's lunch" cookbook:ploughman's_lunch name "Ploughman's Lunch" cookbook:ploughman\'s_lunch recipeCategory category:recipes_with_images cookbook:ploughman's_lunch recipeCategory category:recipes_with_metric_units cookbook:ploughman\'s_lunch recipeCategory category:recipes_with_metric_units cookbook:ploughman's_lunch recipeCategory category:salad_recipes cookbook:ploughman\'s_lunch recipeCategory category:very_easy_recipes cookbook:ploughman's_lunch recipeYield 1 plate cookbook:ploughman's_lunch totalTime "5 minutes" cookbook:ploughman's_lunch type cookbook:recipes cookbook:ploughman\'s_lunch type cookbook:recipes cookbook:ploughman's_lunch url https://en.wikibooks.org/wiki/Cookbook:Ploughman's_Lunch cookbook:ploughman's_sandwich difficulty 2 cookbook:ploughman's_sandwich label "ploughmans" cookbook:ploughman's_sandwich name "Ploughman's Sandwich" cookbook:ploughman's_sandwich recipeCategory category:cheese_recipes cookbook:ploughman\'s_sandwich recipeCategory category:easy_recipes cookbook:ploughman's_sandwich recipeCategory category:pickle_recipes cookbook:ploughman's_sandwich recipeCategory category:sandwich_recipes cookbook:ploughman's_sandwich recipeCategory category:tomato_recipes cookbook:ploughman's_sandwich recipeCategory category:vegetarian_recipes cookbook:ploughman's_sandwich recipeFoodstuff cookbook:cheddar_cheese cookbook:ploughman's_sandwich recipeFoodstuff cookbook:lettuce cookbook:ploughman's_sandwich recipeFoodstuff cookbook:pickle cookbook:ploughman's_sandwich recipeFoodstuff cookbook:tomato cookbook:ploughman's_sandwich recipeIngredient "2 slices of bread" cookbook:ploughman's_sandwich recipeIngredient "lettuce, preferably iceberg" cookbook:ploughman's_sandwich recipeIngredient "Optional extras such as onions." cookbook:ploughman's_sandwich recipeIngredient "sliced cheddar cheese" cookbook:ploughman's_sandwich recipeIngredient "sliced tomato" cookbook:ploughman's_sandwich recipeIngredient "sweet pickle" cookbook:ploughman's_sandwich recipeInstructions ["Arrange the following in the sandwich:","*Sliced cheese, 1 layer","*Lettuce leaves, 2 or 3 layers","*Thin layer of sweet pickle (about 1 tsp per sandwich)","*Tomato slices, just a few slices","Eat! (not that you'll need any encouragement)"] cookbook:ploughman's_sandwich recipeYield 1 cookbook:ploughman's_sandwich totalTime "2 minutes" cookbook:ploughman's_sandwich type cookbook:recipes cookbook:ploughman\'s_sandwich type cookbook:recipes cookbook:ploughman's_sandwich url https://en.wikibooks.org/wiki/Cookbook:Ploughman's_Sandwich cookbook:plum label "plum" cookbook:plum label "plums" cookbook:plum name "Plum" cookbook:plum recipeCategory category:summer_ingredients cookbook:plum_sauce label "plum sauce" cookbook:plum type cookbook:fruits cookbook:plum type cookbook:ingredients cookbook:plum type cookbook:summer_ingredients cookbook:plum url https://en.wikibooks.org/wiki/Cookbook:Plum cookbook:pluot label "pluot" cookbook:poached_egg label "poached eggs" cookbook:poached_egg name "Poached egg" cookbook:poached_egg name "Poached Egg" cookbook:poached_egg recipeCategory category:egg_recipes cookbook:poached_egg type cookbook:recipes cookbook:poached_egg url https://en.wikibooks.org/wiki/Cookbook:Poached_egg cookbook:poached_egg url https://en.wikibooks.org/wiki/Cookbook:Poached_Egg cookbook:poached_salmon_with_wild_huckleberries label "poached salmon with wild huckleberries" cookbook:poached_salmon_with_wild_huckleberries name "Poached Salmon with wild Huckleberries" cookbook:poached_salmon_with_wild_huckleberries recipeCategory category:berry_recipes cookbook:poached_salmon_with_wild_huckleberries recipeCategory category:main_course_recipes cookbook:poached_salmon_with_wild_huckleberries recipeCategory category:native_american_recipes cookbook:poached_salmon_with_wild_huckleberries recipeCategory category:poached_recipes cookbook:poached_salmon_with_wild_huckleberries recipeCategory category:salmon_recipes cookbook:poached_salmon_with_wild_huckleberries recipeCuisine cookbook:native_american_cuisine cookbook:poached_salmon_with_wild_huckleberries recipeIngredient "1/2 cup Huckleberries" cookbook:poached_salmon_with_wild_huckleberries recipeIngredient "1 cup Fish stock" cookbook:poached_salmon_with_wild_huckleberries recipeIngredient "1 cup Water" cookbook:poached_salmon_with_wild_huckleberries recipeIngredient "1 Lemon, sliced" cookbook:poached_salmon_with_wild_huckleberries recipeIngredient "1 pound Salmon fillet" cookbook:poached_salmon_with_wild_huckleberries recipeIngredient "1 sprig fresh Parsley" cookbook:poached_salmon_with_wild_huckleberries recipeIngredient "1 sprig fresh Thyme" cookbook:poached_salmon_with_wild_huckleberries recipeIngredient "1 Tbsp. Black peppercorns" cookbook:poached_salmon_with_wild_huckleberries recipeInstructions ["Preheat oven to 350 degrees","In a baking dish, pour in fish stock and water. Add Salmon fillet. Make sure salmon is covered by liquid, if needs more depending on size of pan, add equal parts water\/fish stock until covered.","Add herbs, lemon slices, and peppercorns.","Place the in pan in the oven for 15-18 minutes until salmon is flaky.","Serve and enjoy."] cookbook:poached_salmon_with_wild_huckleberries type cookbook:recipes cookbook:poached_salmon_with_wild_huckleberries url https://en.wikibooks.org/wiki/Cookbook:Poached_Salmon_with_wild_Huckleberries cookbook:poaching label "poach" cookbook:poaching label "poached" cookbook:poaching label "poaching" cookbook:poaching name "Poaching" cookbook:poaching type cookbook:cooking_techniques cookbook:poaching url https://en.wikibooks.org/wiki/Cookbook:Poaching cookbook:po'_boy difficulty 1 cookbook:po'_boy label "po boy" cookbook:po'_boy label "po' boy" cookbook:po'_boy label "po' boy sandwich" cookbook:po'_boy name "Po' Boy" cookbook:po'_boy recipeCategory category:louisiana_recipes cookbook:po\'_boy recipeCategory category:louisiana_recipes cookbook:po\'_boy recipeCategory category:recipes_with_images cookbook:po'_boy recipeCategory category:sandwich_recipes cookbook:po\'_boy recipeCategory category:sandwich_recipes cookbook:po'_boy recipeCategory category:southern_u.s._recipes cookbook:po\'_boy recipeCategory category:southern_u.s._recipes cookbook:po\'_boy recipeCategory category:very_easy_recipes cookbook:po'_boy recipeCuisine cookbook:louisiana_creole_cuisine cookbook:po\'_boy recipeCuisine cookbook:louisiana_creole_cuisine cookbook:po'_boy recipeCuisine cookbook:southern_cuisine cookbook:po\'_boy recipeCuisine cookbook:southern_cuisine cookbook:po'_boy recipeFoodstuff cookbook:beef cookbook:po'_boy recipeFoodstuff cookbook:cheese cookbook:po'_boy recipeFoodstuff cookbook:fish cookbook:po'_boy recipeFoodstuff cookbook:ham cookbook:po'_boy recipeFoodstuff cookbook:lettuce cookbook:po'_boy recipeFoodstuff cookbook:mustard cookbook:po'_boy recipeFoodstuff cookbook:oyster cookbook:po'_boy recipeFoodstuff cookbook:shrimp cookbook:po'_boy recipeFoodstuff cookbook:tomato cookbook:po'_boy recipeIngredient "French bread" cookbook:po'_boy recipeIngredient "Lettuce, tomatoes, pickles, etc." cookbook:po'_boy recipeIngredient "Mayonnaise, mustard, gravy, etc." cookbook:po'_boy recipeIngredient "Sliced cheese" cookbook:po'_boy recipeIngredient "Thinly sliced meat (ham, turkey, roast beef, etc.), fried seafood (shrimp, oysters, fish, etc.), etc." cookbook:po'_boy recipeInstructions ["Slice the bread along one side so that it folds open like a book.","Open the bread and add the cheese, shredded lettuce, and meat.","Add condiments to your liking.","Close the bread (as you would a book) and mash it down."] cookbook:po'_boy recipeYield 1 or more cookbook:po'_boy totalTime "5 minutes" cookbook:po'_boy type cookbook:recipes cookbook:po\'_boy type cookbook:recipes cookbook:po'_boy url https://en.wikibooks.org/wiki/Cookbook:Po'_Boy cookbook:pocky label "pocky" cookbook:poffertjes label "poffertjes" cookbook:pohe label "pohe" cookbook:pohe name "Pohe" cookbook:pohe recipeCategory category:curry_recipes cookbook:pohe recipeCategory category:indian_recipes cookbook:pohe recipeCategory category:recipes_with_metric_units cookbook:pohe recipeCategory category:rice_recipes cookbook:pohe recipeCategory category:vegan_recipes cookbook:pohe recipeCuisine cookbook:cuisine_of_india cookbook:pohe recipeCuisine cookbook:vegan_cuisine cookbook:pohe recipeFoodstuff cookbook:chiles cookbook:pohe recipeFoodstuff cookbook:cilantro cookbook:pohe recipeFoodstuff cookbook:mustard cookbook:pohe recipeFoodstuff cookbook:oil_and_fat cookbook:pohe recipeFoodstuff cookbook:onion cookbook:pohe recipeFoodstuff cookbook:rice cookbook:pohe recipeFoodstuff cookbook:salt cookbook:pohe recipeFoodstuff cookbook:turmeric cookbook:pohe recipeIngredient "½ medium size onion" cookbook:pohe recipeIngredient "¼ tsp haldi (turmeric powder)" cookbook:pohe recipeIngredient "1 tsp rai" cookbook:pohe recipeIngredient "200g thick pohe (flattened rice)" cookbook:pohe recipeIngredient "2 green chilies" cookbook:pohe recipeIngredient "2 tbsp oil" cookbook:pohe recipeIngredient "2 twigs of cilantro (Coriander)" cookbook:pohe recipeIngredient "salt to taste" cookbook:pohe recipeInstructions ["Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix the pohe by hand. Drain excess water and keep aside (take care not to soak too long or the pohe would turn pasty)","Chop the onions and chilies finely","Heat the oil in a fry pan till medium hot","Add the mustard seeds and let them crackle for a few seconds","Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric)","Add the green chillies and fry for a few seconds","Add the chopped onion and lower the heat","Cover and cook for 2 minutes. The onions should turn soft but not brown","The pohe that was kept aside should have absorbed the excess moisture by now","Mix the pohe by hand so that the flakes do not stick together and add to the fry pan","Add salt to taste and Stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly on the pohe","Cover and cook for 5 min on low heat. Do not uncover in this time. The pohe must cook in the steam.","Stir and cook for another 1 minute uncovered","Serve in a bowl garnished with chopped coriander leaves","When adding onions, you may also add fresh green peas and or peanuts (If adding peanuts take care to fry them well with the onions)","For garnishing sprinkle some grated coconut or dry coconut along with coriander. For colourful garnish try adding small amount of grated carrot and or beet (Take care not to add carrot\/beet much as they may spill the taste of pohe)"] cookbook:pohe type cookbook:recipes cookbook:pohe url https://en.wikibooks.org/wiki/Cookbook:Pohe cookbook:pokhindz label "pokhindz" cookbook:poland type cookbook:cuisines cookbook:poland type cookbook:cuisines_by_country cookbook:polcanes label "polcanes" cookbook:polenta label "polenta" cookbook:polenta label "polenta meal" cookbook:polenta name "Polenta" cookbook:polenta recipeCategory category:corn_recipes cookbook:polenta recipeCategory category:italian_recipes cookbook:polenta recipeCategory category:microwave_recipes cookbook:polenta recipeCategory category:vegan_recipes cookbook:polenta recipeCuisine cookbook:cuisine_of_italy cookbook:polenta recipeCuisine cookbook:vegan_cuisine cookbook:polenta recipeFoodstuff cookbook:cornmeal cookbook:polenta recipeFoodstuff cookbook:salt cookbook:polenta recipeFoodstuff cookbook:water cookbook:polenta recipeIngredient "1 cup cornmeal (polenta)" cookbook:polenta recipeIngredient "4 cups water" cookbook:polenta recipeIngredient "salt to taste" cookbook:polenta_rellena label "polenta rellena" cookbook:polenta type cookbook:recipes cookbook:polenta url https://en.wikibooks.org/wiki/Cookbook:Polenta cookbook:policy#featured_recipe_and_ingredient label "featured recipe/ingredient" cookbook:policy label "cookbook policy" cookbook:policy label "policy page" cookbook:policy name "Policy" cookbook:policy recipeIngredient "are currently in the rotation to be displayed on the main Cookbook page; or" cookbook:policy recipeIngredient "may have formerly been in the rotation to be displayed on the main Cookbook page, but are now 'retired'." cookbook:policy recipeInstructions ["It is not presently possible to adjust the list of <u>Featured recipes<\/u> displayed on the main Cookbook page, primarily because the same rotation is also included in the main Wikimedia page and is carefully controlled for that reason.","To add to the list of <u>Featured ingredients<\/u> displayed on the main Cookbook page see [[Template:Featured ingredient]]. To prepare you in advance, it requires a bit of programming knowledge, a previously researched candidate, the name of an image, ready to cut and paste, the prior composition of a suitable one sentence summary, and several other steps to be successful."] cookbook:policy recipeNotes "#<nowiki>{{Recipesummary}}<\/nowiki>: #* All fields are '''optional''', see seasonality page. #<nowiki>{{SeasonalitySpec}}<\/nowiki> is used to enter the values for the southern hemisphere manually. The template has 24 number fields one per month per hemisphere, from Jan to Dec, northern hemisphere first. " cookbook:policy/recipe_template label "recipe template" cookbook:policy/recipe_template type cookbook:recipes cookbook:policy type cookbook:recipes cookbook:policy url https://en.wikibooks.org/wiki/Cookbook:Policy cookbook:polish_cauliflower_with_breadcrumbs difficulty 1 cookbook:polish_cauliflower_with_breadcrumbs label "polish cauliflower with breadcrumbs" cookbook:polish_cauliflower_with_breadcrumbs name "Polish Cauliflower with Breadcrumbs" cookbook:polish_cauliflower_with_breadcrumbs recipeCategory category:boiled_recipes cookbook:polish_cauliflower_with_breadcrumbs recipeCategory category:polish_recipes cookbook:polish_cauliflower_with_breadcrumbs recipeCategory category:recipes_with_metric_units cookbook:polish_cauliflower_with_breadcrumbs recipeCategory category:side_dish_recipes cookbook:polish_cauliflower_with_breadcrumbs recipeCategory category:vegetable_recipes cookbook:polish_cauliflower_with_breadcrumbs recipeCategory category:vegetarian_recipes cookbook:polish_cauliflower_with_breadcrumbs recipeCategory category:very_easy_recipes cookbook:polish_cauliflower_with_breadcrumbs recipeCuisine cookbook:cuisine_of_poland cookbook:polish_cauliflower_with_breadcrumbs recipeIngredient "1 head of cauliflower" cookbook:polish_cauliflower_with_breadcrumbs recipeIngredient "2-3 tablespoons of breadcrumb" cookbook:polish_cauliflower_with_breadcrumbs recipeIngredient "50ml of butter" cookbook:polish_cauliflower_with_breadcrumbs recipeIngredient "Optional 0.5 teaspoon of fresh dill" cookbook:polish_cauliflower_with_breadcrumbs recipeInstructions ["Boil the cauliflower for about 10 minutes.","Melt some butter in the oven or a microwave.","Mix the butter with the breadcrumbs and add dill if you choose.","Drain the cauliflower and add the mixture on top.","Eat!"] cookbook:polish_cauliflower_with_breadcrumbs recipeYield 3-4 cookbook:polish_cauliflower_with_breadcrumbs totalTime "15 minutes" cookbook:polish_cauliflower_with_breadcrumbs type cookbook:recipes cookbook:polish_cauliflower_with_breadcrumbs url https://en.wikibooks.org/wiki/Cookbook:Polish_Cauliflower_with_Breadcrumbs cookbook:pollo_a_la_brasa label "pollo a la brasa" cookbook:pollo_del_fungo difficulty 4 cookbook:pollo_del_fungo name "Pollo Del Fungo" cookbook:pollo_del_fungo recipeCategory category:appetizer_recipes cookbook:pollo_del_fungo recipeCategory category:chicken_recipes cookbook:pollo_del_fungo recipeCategory category:difficult_recipes cookbook:pollo_del_fungo recipeCategory category:mushroom_recipes cookbook:pollo_del_fungo recipeCategory category:pan_fried_recipes cookbook:pollo_del_fungo recipeCookingTechnique cookbook:mincing cookbook:pollo_del_fungo recipeFoodstuff cookbook:chicken cookbook:pollo_del_fungo recipeFoodstuff cookbook:flour cookbook:pollo_del_fungo recipeFoodstuff cookbook:lemon_pepper cookbook:pollo_del_fungo recipeFoodstuff cookbook:mushroom cookbook:pollo_del_fungo recipeFoodstuff cookbook:paprika cookbook:pollo_del_fungo recipeFoodstuff cookbook:pepper cookbook:pollo_del_fungo recipeFoodstuff cookbook:rosemary cookbook:pollo_del_fungo recipeFoodstuff cookbook:salt cookbook:pollo_del_fungo recipeFoodstuff cookbook:stock cookbook:pollo_del_fungo recipeFoodstuff cookbook:wine cookbook:pollo_del_fungo recipeIngredient "½ cup chicken stock" cookbook:pollo_del_fungo recipeIngredient "½ cup flour" cookbook:pollo_del_fungo recipeIngredient "¼ cup white wine" cookbook:pollo_del_fungo recipeIngredient "3 medium mushrooms" cookbook:pollo_del_fungo recipeIngredient "400 grams of chicken breast" cookbook:pollo_del_fungo recipeIngredient "black pepper" cookbook:pollo_del_fungo recipeIngredient "hot paprika" cookbook:pollo_del_fungo recipeIngredient "lemon pepper" cookbook:pollo_del_fungo recipeIngredient "rosemary" cookbook:pollo_del_fungo recipeIngredient "salt" cookbook:pollo_del_fungo recipeInstructions ["Cut 16 3"x\u00bd" strips of chicken.","Wash and dry mushrooms.","Mince the mushroom until very fine.","Mix flour, \u2154 of the minced mushrooms, salt, black pepper, and a pinch of crumbled rosemary.","Heat a large frying pan with a small amount of oil and a pinch of black pepper.","Roll the chicken strips in the flour mixture and fry.","While the chicken is frying, mix (preferably grind) together:","*\u00bd tsp lemon pepper","*\u00bd tsp black pepper","*\u00bc tsp rosemary","*dash hot paprika","*dash salt","Remove the chicken and set aside.","Deglaze the pan with the wine. Add the spice mix and the remaining mushrooms.","Reduce for a minute or two, then add stock.","Reduce to a sauce consistency.","On each plate stack 4 chicken strips and spoon 1 to 2 tbsps of sauce on top."] cookbook:pollo_del_fungo recipeYield 4 cookbook:pollo_del_fungo totalTime "35 minutes" cookbook:pollo_del_fungo type cookbook:recipes cookbook:pollo_del_fungo url https://en.wikibooks.org/wiki/Cookbook:Pollo_Del_Fungo cookbook:pollo_oriental_estilo_valladolid label "pollo oriental estilo valladolid" cookbook:pollo_pibil label "pollo pibil" cookbook:pollo_quesadilla difficulty 3 cookbook:pollo_quesadilla name "Pollo Quesadilla" cookbook:pollo_quesadilla recipeCategory category:appetizer_recipes cookbook:pollo_quesadilla recipeCategory category:cheese_recipes cookbook:pollo_quesadilla recipeCategory category:chicken_recipes cookbook:pollo_quesadilla recipeCategory category:inexpensive_recipes cookbook:pollo_quesadilla recipeCategory category:medium_difficulty_recipes cookbook:pollo_quesadilla recipeCategory category:pan_fried_recipes cookbook:pollo_quesadilla recipeCategory category:southwestern_recipes cookbook:pollo_quesadilla recipeCategory category:tortilla_recipes cookbook:pollo_quesadilla recipeCookingTechnique cookbook:chopping cookbook:pollo_quesadilla recipeCookingTechnique cookbook:julienne cookbook:pollo_quesadilla recipeCookingTechnique cookbook:sautéing cookbook:pollo_quesadilla recipeCuisine cookbook:southwestern_cuisine cookbook:pollo_quesadilla recipeEquipment cookbook:frying_pan cookbook:pollo_quesadilla recipeFoodstuff cookbook:bell_pepper cookbook:pollo_quesadilla recipeFoodstuff cookbook:butter cookbook:pollo_quesadilla recipeFoodstuff cookbook:cheese cookbook:pollo_quesadilla recipeFoodstuff cookbook:chicken cookbook:pollo_quesadilla recipeFoodstuff cookbook:cilantro cookbook:pollo_quesadilla recipeFoodstuff cookbook:flour cookbook:pollo_quesadilla recipeFoodstuff cookbook:garlic cookbook:pollo_quesadilla recipeFoodstuff cookbook:onion cookbook:pollo_quesadilla recipeFoodstuff cookbook:pepper cookbook:pollo_quesadilla recipeFoodstuff cookbook:salt cookbook:pollo_quesadilla recipeFoodstuff cookbook:sesame_oil cookbook:pollo_quesadilla recipeFoodstuff cookbook:sesame_seed cookbook:pollo_quesadilla recipeFoodstuff cookbook:sour_cream cookbook:pollo_quesadilla recipeFoodstuff cookbook:tortilla cookbook:pollo_quesadilla recipeIngredient "½ Tablespoon crushed red pepper" cookbook:pollo_quesadilla recipeIngredient "1 green bell pepper, julienne" cookbook:pollo_quesadilla recipeIngredient "1 medium yellow onion, julienne" cookbook:pollo_quesadilla recipeIngredient "1 red bell pepper, julienne" cookbook:pollo_quesadilla recipeIngredient "1 Tablespoon chopped cilantro" cookbook:pollo_quesadilla recipeIngredient "1 Tablespoon minced garlic" cookbook:pollo_quesadilla recipeIngredient "1 Tablespoon sesame oil" cookbook:pollo_quesadilla recipeIngredient "1 Tablespoon sesame seeds" cookbook:pollo_quesadilla recipeIngredient "2 Tablespoons teriyaki marinade/sauce" cookbook:pollo_quesadilla recipeIngredient "4 (10-inch diameter) flour tortillas" cookbook:pollo_quesadilla recipeIngredient "4 boneless skinless chicken breasts (about 6 ounces each), grilled and cut into ½-inch strips" cookbook:pollo_quesadilla recipeIngredient "8 ounces (about 2 cups) shredded Colby Jack cheese" cookbook:pollo_quesadilla recipeIngredient "About 2 teaspoons butter" cookbook:pollo_quesadilla recipeIngredient "Salt and pepper to taste" cookbook:pollo_quesadilla recipeInstructions ["Heat sesame oil in a large saut\u00e9 pan over medium-high heat.","Add the garlic, crushed red pepper, and onion and saut\u00e9 for a minute.","Add the red and green bell peppers and saut\u00e9 just barely until soft, around 3 minutes.","Add the sesame seeds, teriyaki sauce,and grilled chicken strips .","Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes.","Stir in the chopped cilantro, and season to taste with salt and pepper.","Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla.","Top with the shredded cheese, dividing equally among the tortillas.","Fold tortillas over, forming a semicircle, to cover the mixture.","Heat a large saut\u00e9 pan or skillet over medium-high heat.","Add just enough butter to make a very thin layer on the bottom of the pan.","Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side.","Cut each tortilla into four or so triangles and serve immediately."] cookbook:pollo_quesadilla recipeNotes "* Good with sour cream and your favorite salsa as toppings. " cookbook:pollo_quesadilla recipeYield 4 cookbook:pollo_quesadilla totalTime "1 hour" cookbook:pollo_quesadilla type cookbook:recipes cookbook:pollo_quesadilla url https://en.wikibooks.org/wiki/Cookbook:Pollo_Quesadilla cookbook:polvorones label "polvorones" cookbook:polvorones name "Polvorón" cookbook:polvorones name "Polvorones" cookbook:polvorones recipeCategory category:dessert_recipes cookbook:polvorones recipeCategory category:puerto_rican_recipes cookbook:polvorones recipeCategory category:spanish_recipes cookbook:polvorones recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:polvorones recipeCuisine cookbook:cuisine_of_spain cookbook:polvorones recipeIngredient "½ tsp. of salt" cookbook:polvorones recipeIngredient "1 cup of margarine" cookbook:polvorones recipeIngredient "1 cup of sugar" cookbook:polvorones recipeIngredient "1 tsp. of vanilla extract" cookbook:polvorones recipeIngredient "2 eggs" cookbook:polvorones recipeIngredient "4 cups of flour" cookbook:polvorones recipeInstructions ["Pre-heat oven to 350\u00b0F (180\u00b0C)","Mix the margarine and the sugar in a mixing bowl until it has a creamy consistency.","Next add the vanilla extract, salt and eggs.","While mixing the ingredients add the flour and stir until it becomes hard to stir the mix.","Make small balls and place on a flat baking pan without grease.","Bake for 15-20 minutes or until golden."] cookbook:polvorones type cookbook:recipes cookbook:polvorones url https://en.wikibooks.org/wiki/Cookbook:Polvorón cookbook:polvorones url https://en.wikibooks.org/wiki/Cookbook:Polvorones cookbook:pomegranate label "pomegranate" cookbook:pomegranate name "Pomegranate" cookbook:pomegranate type cookbook:fruits cookbook:pomegranate type cookbook:ingredients cookbook:pomegranate url https://en.wikibooks.org/wiki/Cookbook:Pomegranate cookbook:pom label "pom" cookbook:ponche_crema label "ponche crema" cookbook:ponche_de_crème difficulty 2 cookbook:ponche_de_crème label "ponche de crème (punch a crème)" cookbook:ponche_de_crème name "Ponche de Creme" cookbook:ponche_de_crème name "Ponche de Créme" cookbook:ponche_de_crème name "Ponche de Crème" cookbook:ponche_de_crème recipeCategory category:beverage_recipes cookbook:ponche_de_crème recipeCategory category:caribbean_recipes cookbook:ponche_de_crème recipeCategory category:christmas_recipes cookbook:ponche_de_crème recipeCategory category:easy_recipes cookbook:ponche_de_crème recipeCategory category:egg_recipes cookbook:ponche_de_crème recipeCategory category:milk_recipes cookbook:ponche_de_crème recipeCategory category:recipes_with_metric_units cookbook:ponche_de_crème recipeCategory category:rum_recipes cookbook:ponche_de_crème recipeCuisine cookbook:caribbean_cuisines cookbook:ponche_de_crème recipeFoodstuff cookbook:brandy cookbook:ponche_de_crème recipeFoodstuff cookbook:condensed_milk cookbook:ponche_de_crème recipeFoodstuff cookbook:egg cookbook:ponche_de_crème recipeFoodstuff cookbook:lime cookbook:ponche_de_crème recipeFoodstuff cookbook:nutmeg cookbook:ponche_de_crème recipeFoodstuff cookbook:rum cookbook:ponche_de_crème recipeIngredient "½ cup (120ml) rum or brandy, or more" cookbook:ponche_de_crème recipeIngredient "½ tsp. grated nutmeg" cookbook:ponche_de_crème recipeIngredient "1½ cans sweetened condensed milk (14 oz. / 380g), or to taste (14 oz. 380g)" cookbook:ponche_de_crème recipeIngredient "2 tsp. aromatic bitters" cookbook:ponche_de_crème recipeIngredient "3 cans evaporated milk (15 oz. / 400g)" cookbook:ponche_de_crème recipeIngredient "6 eggs" cookbook:ponche_de_crème recipeIngredient "peel of 1 lime" cookbook:ponche_de_crème recipeInstructions ["Beat eggs and lime peel until light and fluffy.","Add evaporated milk.","Sweeten to taste with condensed milk.","Add bitters, grated nutmeg and rum according to taste.","Remove lime peel and serve over crushed ice."] cookbook:ponche_de_crème recipeNotes "* Instead of beating the eggs, gently stir them together with the other ingredients over a low heat until the mixture thickens (20-25 minutes). " cookbook:ponche_de_crème recipeYield 12 cookbook:ponche_de_crème totalTime "15 minutes" cookbook:ponche_de_crème type cookbook:recipes cookbook:ponche_de_crème url https://en.wikibooks.org/wiki/Cookbook:Ponche_de_Creme cookbook:ponche_de_crème url https://en.wikibooks.org/wiki/Cookbook:Ponche_de_Créme cookbook:ponche_de_crème url https://en.wikibooks.org/wiki/Cookbook:Ponche_de_Crème cookbook:ponchik label "ponchik" cookbook:popcorn difficulty 2 cookbook:popcorn label "popcorn" cookbook:popcorn name "Popcorn" cookbook:popcorn recipeCategory category:corn_recipes cookbook:popcorn recipeCategory category:easy_recipes cookbook:popcorn recipeCategory category:recipes_with_images cookbook:popcorn recipeCategory category:snacks_recipes cookbook:popcorn recipeIngredient "1/2 cup unpopped popcorn kernels (makes 5-7 cups popped)" cookbook:popcorn recipeIngredient "1 tbsp fine salt (non-iodized for those who prefer it)" cookbook:popcorn recipeIngredient "6 tbsp clarified butter, divided <!-- SIX TABLESPOONS can't be right... -->" cookbook:popcorn recipeIngredient "*Brewer's yeast (optional)" cookbook:popcorn recipeIngredient "*Cayenne pepper (optional)" cookbook:popcorn recipeIngredient "*Finely chopped herbs, such as rosemary and thyme (optional)" cookbook:popcorn recipeIngredient "Options:" cookbook:popcorn recipeInstructions ["Heat a large stainless steel bowl (or cast-iron skillet) over medium heat. Once hot, add 1 tsp clarified butter, salt, and popcorn kernels and cover with perforated aluminum foil or spatter screen. Cook, shaking with tongs continuously, 45 seconds to 1 minute, or until popping slows to about 3 seconds between pops.","Move popped corn to a large serving bowl, leaving unpopped kernels behind, and toss with butter, salt, and any optional flavorings. Serve warm.<\/text>"] cookbook:popcorn recipeYield 4 cookbook:popcorn_salad label "popcorn salad" cookbook:popcorn totalTime "10 minutes" cookbook:popcorn type cookbook:recipes cookbook:popcorn url https://en.wikibooks.org/wiki/Cookbook:Popcorn cookbook:popover label "popover" cookbook:poppyseed_chicken name "Poppyseed chicken" cookbook:poppyseed_chicken recipeCategory category:cheese_recipes cookbook:poppyseed_chicken recipeCategory category:chicken_recipes cookbook:poppyseed_chicken recipeCategory category:main_course_recipes cookbook:poppyseed_chicken recipeCategory category:mayonnaise_recipes cookbook:poppyseed_chicken recipeCategory category:sour_cream_recipes cookbook:poppyseed_chicken recipeFoodstuff cookbook:butter cookbook:poppyseed_chicken recipeFoodstuff cookbook:cheddar_cheese cookbook:poppyseed_chicken recipeFoodstuff cookbook:chicken cookbook:poppyseed_chicken recipeFoodstuff cookbook:margarine cookbook:poppyseed_chicken recipeFoodstuff cookbook:poppy_seed cookbook:poppyseed_chicken recipeFoodstuff cookbook:sour_cream cookbook:poppyseed_chicken recipeIngredient "1 cup grated cheddar cheese" cookbook:poppyseed_chicken recipeIngredient "1 cup mayonnaise (light or fat free works)" cookbook:poppyseed_chicken recipeIngredient "1 cup sour cream (recommend light)" cookbook:poppyseed_chicken recipeIngredient "1 stick butter or margarine, melted" cookbook:poppyseed_chicken recipeIngredient "2 cups Ritz crackers (or similar), crushed (about 1 "roll")" cookbook:poppyseed_chicken recipeIngredient "3 Tablespoons poppy seeds" cookbook:poppyseed_chicken recipeIngredient "4 pieces of chicken breast, boiled and diced" cookbook:poppyseed_chicken recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C)","Mix chicken with mayonnaise and sour cream","Spread this in the bottom of a 9"x13" casserole dish","Sprinkle cheese on top","Sprinkle with crackers","Sprinkle with poppy seeds","Evenly pour melted butter on top","Bake at 350\u00b0F (175\u00b0C) for 25 minutes"] cookbook:poppyseed_chicken recipeNotes "*Tip 1: You can easily scale this recipe depending on the number of servings you want (ie: 3 chicken breasts, 3\/4 cup mayo and sour cream); use a bigger or smaller pan as necessary to make the chicken layer 1-2" (2.5-5 cm) thick *Tip 2: You can assemble it ahead of time and refrigerate it, baking it for 35-40 minutes *Tip 3: If you freeze it before baking, do not add the crackers, poppyseeds or butter until you are ready to bake it. " cookbook:poppyseed_chicken type cookbook:recipes cookbook:poppyseed_chicken url https://en.wikibooks.org/wiki/Cookbook:Poppyseed_chicken cookbook:poppy_seed label "poppy seed" cookbook:poppy_seed label "poppy seeds" cookbook:poppy_seed name "Poppy Seed" cookbook:poppy_seed type cookbook:ingredients cookbook:poppy_seed type cookbook:nuts_and_seeds cookbook:poppy_seed url https://en.wikibooks.org/wiki/Cookbook:Poppy_Seed cookbook:pork_aachi difficulty 3 cookbook:pork_aachi label "pork aachi" cookbook:pork_aachi name "Pork Aachi" cookbook:pork_aachi recipeCategory category:indian_recipes cookbook:pork_aachi recipeCategory category:medium_difficulty_recipes cookbook:pork_aachi recipeCategory category:pork_recipes cookbook:pork_aachi recipeCookingTechnique cookbook:frying cookbook:pork_aachi recipeCuisine cookbook:cuisine_of_india cookbook:pork_aachi recipeFoodstuff cookbook:chiles cookbook:pork_aachi recipeFoodstuff cookbook:coconut cookbook:pork_aachi recipeFoodstuff cookbook:garlic cookbook:pork_aachi recipeFoodstuff cookbook:ginger cookbook:pork_aachi recipeFoodstuff cookbook:onion cookbook:pork_aachi recipeFoodstuff cookbook:pork cookbook:pork_aachi recipeFoodstuff cookbook:potato cookbook:pork_aachi recipeFoodstuff cookbook:vinegar cookbook:pork_aachi recipeIngredient "1/2 of a medium sized onion, finely sliced" cookbook:pork_aachi recipeIngredient "1 pork stock cube" cookbook:pork_aachi recipeIngredient "1 teaspoon garlic (or garlic paste)" cookbook:pork_aachi recipeIngredient "1 teaspoon ginger (or ginger paste)" cookbook:pork_aachi recipeIngredient "1 teaspoon vinegar" cookbook:pork_aachi recipeIngredient "3 green chili peppers" cookbook:pork_aachi recipeIngredient "3 tablespoons ready-to-mix potato mash" cookbook:pork_aachi recipeIngredient "4 tablespoons coconut oil" cookbook:pork_aachi recipeIngredient "4 teaspoons meat masala powder" cookbook:pork_aachi recipeIngredient "500 grams pork, diced" cookbook:pork_aachi recipeInstructions ["Brown the meat in two spoons of coconut oil, add 2 spoons of meat masala powder and fry for a minute.","Add a spoon of vinegar and fry for a minute more. Add a cup of water and cook till the meat is about half done.","Saut\u00e9 the sliced onions with 2 table spoon coconut oil in a wok or a suitable vessel along with the chopped chillies in medium flame.","Add the ginger and garlic after about 4 minutes. Keep stir frying for about 3 more minutes.","Add 2 tea spoons of meat masala powder and mix it with the rest until the onions are translucent.","Add the beef stock cube and 1\/4 glass of water, keeping on low flame for around 4 minutes. Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel\/wok.","Add the half-cooked meat and mix well. Keep on medium flame till the meat is cooked thoroughly.","Add 1\/4 of a cup of water and the potato flakes\/powder and mixture. You can vary the amount of the water\/potato mix to desired thickness of the dish.","Remove from fire and hold for 3-5 minutes before serving."] cookbook:pork_aachi recipeNotes "*Keep adding water as necessary to prevent the mix from sticking to the bottom of the pan. The longer the onions are saut\u00e9ed in oil in medium flame, the softer they become and the tastier they will be. *If you can not get the mashed potato mix, thoroughly boil potatoes in water and use a spoon or a ladle to mash them. *If you are using beef stock, there is no need to add more salt. Otherwise add salt to your taste. Beef stock may contain Mono Sodium Glutamate and hence would not be suitable for everyone. *The chillies used in the above preparation are mild green chillies about the length of around 5 inches. *The onions used should be the size of a tennis ball. *You can also microwave the pork on full power (850W) for about 15 minutes, stirring at regular intervals of 5 minutes instead of cooking it. " cookbook:pork_aachi recipeYield 2 cookbook:pork_aachi totalTime "40 - 45 minutes" cookbook:pork_aachi type cookbook:recipes cookbook:pork_aachi url https://en.wikibooks.org/wiki/Cookbook:Pork_Aachi cookbook:pork]]_(although_in_many_areas,_it_is_available_in_[[cookbook:beef label "beef" cookbook:pork_and_lima_skillet difficulty 2 cookbook:pork_and_lima_skillet name "Pork and Lima Skillet" cookbook:pork_and_lima_skillet recipeCategory category:american_recipes cookbook:pork_and_lima_skillet recipeCategory category:bean_recipes cookbook:pork_and_lima_skillet recipeCategory category:easy_recipes cookbook:pork_and_lima_skillet recipeCategory category:main_course_recipes cookbook:pork_and_lima_skillet recipeCategory category:meat_recipes cookbook:pork_and_lima_skillet recipeCategory category:pan_fried_recipes cookbook:pork_and_lima_skillet recipeCategory category:pork_recipes cookbook:pork_and_lima_skillet recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pork_and_lima_skillet recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pork_and_lima_skillet recipeCuisine cookbook:new_england_cuisine cookbook:pork_and_lima_skillet recipeFoodstuff cookbook:basil cookbook:pork_and_lima_skillet recipeFoodstuff cookbook:flour cookbook:pork_and_lima_skillet recipeFoodstuff cookbook:pork cookbook:pork_and_lima_skillet recipeIngredient "¾ cup water" cookbook:pork_and_lima_skillet recipeIngredient "⅛ teaspoon dried basil, crushed" cookbook:pork_and_lima_skillet recipeIngredient "1 tablespoon all-purpose flour" cookbook:pork_and_lima_skillet recipeIngredient "1 teaspoon pork-flavored gravy base [granules]" cookbook:pork_and_lima_skillet recipeIngredient "2 10-ounce packages frozen baby lima beans" cookbook:pork_and_lima_skillet recipeIngredient "5 or 6 pork loin chops" cookbook:pork_and_lima_skillet recipeInstructions ["Cook limas according to package directions, omitting salt in cooking water; drain.","In skillet, brown chops over medium heat. Remove chops from skillet. Pour off all but 1 tablespoon drippings.","Add gravy base to skillet. Blend in flour and basil.","Add \u00be cup water; cook and stir over medium heat until thickened and bubbly.","Add limas to skillet, stirring to coat with sauce.","Arrange chops over limas. Cover and cook over low heat about 5 minutes, or until heated through."] cookbook:pork_and_lima_skillet recipeYield 5 or 6 persons cookbook:pork_and_lima_skillet totalTime "90 minutes" cookbook:pork_and_lima_skillet type cookbook:recipes cookbook:pork_and_lima_skillet url https://en.wikibooks.org/wiki/Cookbook:Pork_and_Lima_Skillet cookbook:pork_blood's_cake label "pork blood's cake" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) label "babi kecap" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) name "Babi Kecap" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) name "Pork Braised with Garlic and Onions of Indonesia (Babi Kecap)" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeCategory category:indonesian_recipes cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeCategory category:main_course_recipes cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeCategory category:onion_recipes cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeCategory category:pan_fried_recipes cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeCategory category:pork_recipes cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeCategory category:recipes_with_metric_units cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeCuisine cookbook:cuisine_of_indonesia cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeFoodstuff cookbook:garlic cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeFoodstuff cookbook:ginger cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeFoodstuff cookbook:onion cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeFoodstuff cookbook:pork cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeFoodstuff cookbook:rice cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeFoodstuff cookbook:soy_sauce cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeIngredient "1 kg pork" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeIngredient "4 tsp soy sauce" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeIngredient "5 cloves garlic" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeIngredient "5 large white onions" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeIngredient "black pepper" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeIngredient "chili pepper (optional)" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeIngredient "ginger" cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) recipeInstructions ["Cut the onions and cloves of garlic.","Cut the meat into 1 inch (2.5 cm) cubes.","Add the onions, garlic and ginger into a pan and cook at around 200c.","Add the pork and mix with the soy sauce and black pepper (and chili pepper if desired).","After about 3 or 4 minutes reduce the heat to around 120c and cook, covered, for one hour.","Serve with nice tasting rice."] cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) type cookbook:recipes cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) url https://en.wikibooks.org/wiki/Cookbook:Babi_Kecap cookbook:pork_braised_with_garlic_and_onions_of_indonesia_(babi_kecap) url https://en.wikibooks.org/wiki/Cookbook:Pork_Braised_with_Garlic_and_Onions_of_Indonesia_(Babi_Kecap) cookbook:pork_burritos_with_green_pepper_sauce difficulty 3 cookbook:pork_burritos_with_green_pepper_sauce name "Pork Burritos with Green Pepper Sauce" cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:american_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:burrito_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:cheese_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:main_course_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:meat_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:medium_difficulty_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:pork_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:salsa_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:slow_cooker_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:tomato_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCategory category:tortilla_recipes cookbook:pork_burritos_with_green_pepper_sauce recipeCookingTechnique cookbook:boiling cookbook:pork_burritos_with_green_pepper_sauce recipeCookingTechnique cookbook:chopping cookbook:pork_burritos_with_green_pepper_sauce recipeCookingTechnique cookbook:dice cookbook:pork_burritos_with_green_pepper_sauce recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pork_burritos_with_green_pepper_sauce recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pork_burritos_with_green_pepper_sauce recipeCuisine cookbook:new_england_cuisine cookbook:pork_burritos_with_green_pepper_sauce recipeEquipment cookbook:cutting_board cookbook:pork_burritos_with_green_pepper_sauce recipeEquipment cookbook:frying_pan cookbook:pork_burritos_with_green_pepper_sauce recipeEquipment cookbook:saucepan cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:cheese cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:chiles cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:chili_powder cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:cilantro cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:cumin cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:garlic cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:lime cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:onion cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:pork cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:vegetable_oil cookbook:pork_burritos_with_green_pepper_sauce recipeFoodstuff cookbook:water cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "¼ cup chili powder" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "¼ cup lemon pepper seasoning" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "¼ tsp ground cumin" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 16-ounce jar medium chunky salsa" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 16-ounce jar mild chunky salsa" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "12 10-inch flour tortillas" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 4-ounce can diced green chiles" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 4-pound boneless pork loin roast, tied or netted" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 bunch fresh cilantro, chopped (~1 cup)" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 cup water" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 large onion, chopped (~1 cup)" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 medium red pepper, chopped (~1 cup)" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 Tablespoon lime juice" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "1 Tablespoon vegetable oil" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "4 cloves garlic, minced" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "8 ounces shredded Monterey Jack cheese (~2 cups)" cookbook:pork_burritos_with_green_pepper_sauce recipeIngredient "8 scallions, chopped (~1 cup)" cookbook:pork_burritos_with_green_pepper_sauce recipeInstructions ["Heat oil in 12-inch skillet over medium heat.","Add garlic and onion and cook until tender.","Stir the next 10 ingredients into the skillet.","Put the pork roast into 5-quart slow cooker.","Cover roast with salsa mixture.","Cover and cook on low 8 to 10 hours or until meat is fork-tender.","Remove roast and let stand 10 minutes on cutting board.","Shred pork with forks.","Transfer 5 cups salsa mixture from cooker into 2-quart saucepan.","Stir in chiles.","Cook over medium heat to a boil.","Reduce heat to medium-low.","Cook and stir 15 minutes to thicken mixture.","Spoon a cup of shredded pork down center of each tortilla.","Top with 2 tablespoons green chile sauce.","Roll sides of tortilla over and then fold up ends to hold filling.","Cover burritos with rest of green chile sauce and cheese."] cookbook:pork_burritos_with_green_pepper_sauce recipeYield 12 burritos cookbook:pork_burritos_with_green_pepper_sauce totalTime "prep time 15 minutes<br>cook time 8 to 10 hours<br>stand time 10 minutes" cookbook:pork_burritos_with_green_pepper_sauce type cookbook:recipes cookbook:pork_burritos_with_green_pepper_sauce url https://en.wikibooks.org/wiki/Cookbook:Pork_Burritos_with_Green_Pepper_Sauce cookbook:pork_chops_ciaccatore label "pork chops with tomato sauce and polenta" cookbook:pork_chops_ciaccatore name "Pork chops ciaccatore" cookbook:pork_chops_ciaccatore name "Pork Chops Ciaccatore" cookbook:pork_chops_ciaccatore recipeCategory category:corn_recipes cookbook:pork_chops_ciaccatore recipeCategory category:italian_recipes cookbook:pork_chops_ciaccatore recipeCategory category:main_course_recipes cookbook:pork_chops_ciaccatore recipeCategory category:pan_fried_recipes cookbook:pork_chops_ciaccatore recipeCategory category:pork_chop_recipes cookbook:pork_chops_ciaccatore recipeCategory category:recipes__with_metric_units cookbook:pork_chops_ciaccatore recipeCategory category:tomato_recipes cookbook:pork_chops_ciaccatore recipeCuisine cookbook:cuisine_of_italy cookbook:pork_chops_ciaccatore recipeIngredient "1 28 oz can of tomatoes, preferably "fire roasted" or similar" cookbook:pork_chops_ciaccatore recipeIngredient "15 mL butter" cookbook:pork_chops_ciaccatore recipeIngredient "15 mL Olive Oil" cookbook:pork_chops_ciaccatore recipeIngredient "1 large carrot, peeled" cookbook:pork_chops_ciaccatore recipeIngredient "1 medium onion, peeled" cookbook:pork_chops_ciaccatore recipeIngredient "4 cloves garlic, peeled" cookbook:pork_chops_ciaccatore recipeIngredient "6 Boneless pork chops, 4 cm thick, approx 1 kg total" cookbook:pork_chops_ciaccatore recipeIngredient "Double batch basic polenta" cookbook:pork_chops_ciaccatore recipeInstructions ["Slice onion into 1 cm half-rings. Start Polenta.","Once the polenta is stable, sweat onions with olive oil and butter.","When onions are translucent, clear spaces for the six pork chops, and put the pork chops into these spaces.","Lightly brown the pork chops on both sides, remove from pan and set aside. Allow fond to develop slightly, then deglaze with 1\/4 of the tomatoes.","Grind the rest of the tomatoes, along with the garlic, in a blender until garlic a rough paste is formed. Then, add to the onion mixture.","Turn heat to high, and allow sauce to simmer and darken slightly in color. When this occurs, turn heat to low.","Finely chop the carrot and stir it in, then nestle the pork chops into the sauce and allow to simmer until the pork chops are done to your liking, about 20 minutes or so.","Serve as soon as possible. To serve, spoon polenta on to plates or bowls and place pork chop and sauce on top."] cookbook:pork_chops_ciaccatore type cookbook:recipes cookbook:pork_chops_ciaccatore url https://en.wikibooks.org/wiki/Cookbook:Pork_chops_ciaccatore cookbook:pork_chops_ciaccatore url https://en.wikibooks.org/wiki/Cookbook:Pork_Chops_Ciaccatore cookbook:pork,_honey_apple_glazed recipeCategory category:american_recipes cookbook:pork,_honey_apple_glazed recipeCategory category:holiday_recipes cookbook:pork,_honey_apple_glazed recipeCategory category:honey_recipes cookbook:pork,_honey_apple_glazed recipeCategory category:inexpensive_recipes cookbook:pork,_honey_apple_glazed recipeCategory category:recipes_with_metric_units cookbook:pork,_honey_apple_glazed recipeCategory category:roasted_recipes cookbook:pork,_honey_apple_glazed recipeCategory category:spice_mix_recipes cookbook:pork,_honey_apple_glazed recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pork,_honey_apple_glazed recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pork,_honey_apple_glazed recipeCuisine cookbook:new_england_cuisine cookbook:pork,_honey_apple_glazed type cookbook:recipes cookbook:pork label "lean pork" cookbook:pork label "pig" cookbook:pork label "pigs" cookbook:pork label "pork" cookbook:pork label "pork belly" cookbook:pork label "porkbelly fat" cookbook:pork label "pork blood" cookbook:pork label "pork butt roast" cookbook:pork label "pork chops" cookbook:pork label "pork loin roast" cookbook:pork label "pork meat" cookbook:pork label "pork spareribs" cookbook:pork label "pork stock cube" cookbook:pork label "pork tenderloin" cookbook:pork label "salted pork" cookbook:pork label "salt pork" cookbook:pork#loin label "pork chops" cookbook:pork_marinade name "Pork Marinade" cookbook:pork_marinade recipeCategory category:marinade_recipes cookbook:pork_marinade recipeIngredient "1/2 cup red wine" cookbook:pork_marinade recipeIngredient "1/4 cup dark honey" cookbook:pork_marinade recipeIngredient "1/4 cup freshly squeezed lime juice" cookbook:pork_marinade recipeIngredient "1 cup chicken broth" cookbook:pork_marinade recipeIngredient "1 tbsp garlic powder" cookbook:pork_marinade recipeIngredient "2 tbsp freshly ground black pepper" cookbook:pork_marinade recipeIngredient "2 tbsp salt" cookbook:pork_marinade recipeInstructions ["Combine all ingredients in a large mason jar. Keep refrigerated for up to 2 weeks.<\/text>"] cookbook:pork_marinade type cookbook:recipes cookbook:pork_marinade url https://en.wikibooks.org/wiki/Cookbook:Pork_Marinade cookbook:pork name "Pork" cookbook:pork_pot_pie label "pork pot pie" cookbook:pork_pot_pie name "Pork Pot Pie" cookbook:pork_pot_pie recipeCategory category:american_recipes cookbook:pork_pot_pie recipeCategory category:baked_recipes cookbook:pork_pot_pie recipeCategory category:main_course_recipes cookbook:pork_pot_pie recipeCategory category:pork_recipes cookbook:pork_pot_pie recipeCategory category:pot_pie_recipes cookbook:pork_pot_pie recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pork_pot_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pork_pot_pie recipeCuisine cookbook:new_england_cuisine cookbook:pork_pot_pie recipeFoodstuff cookbook:broth cookbook:pork_pot_pie recipeFoodstuff cookbook:butter cookbook:pork_pot_pie recipeFoodstuff cookbook:corn cookbook:pork_pot_pie recipeFoodstuff cookbook:flour cookbook:pork_pot_pie recipeFoodstuff cookbook:margarine cookbook:pork_pot_pie recipeFoodstuff cookbook:milk cookbook:pork_pot_pie recipeFoodstuff cookbook:onion cookbook:pork_pot_pie recipeFoodstuff cookbook:pea cookbook:pork_pot_pie recipeFoodstuff cookbook:pepper cookbook:pork_pot_pie recipeFoodstuff cookbook:pork cookbook:pork_pot_pie recipeFoodstuff cookbook:salt cookbook:pork_pot_pie recipeIngredient "¼ teaspoon pepper" cookbook:pork_pot_pie recipeIngredient "½ teaspoon salt" cookbook:pork_pot_pie recipeIngredient "1½ cups pork broth" cookbook:pork_pot_pie recipeIngredient "1 cup frozen corn, thawed" cookbook:pork_pot_pie recipeIngredient "1 cup frozen peas, thawed" cookbook:pork_pot_pie recipeIngredient "2 Pillsbury pie crusts" cookbook:pork_pot_pie recipeIngredient "3 cups pork, cooked" cookbook:pork_pot_pie recipeIngredient "⅓ cup all-purpose flour" cookbook:pork_pot_pie recipeIngredient "⅓ cup margarine (or butter)" cookbook:pork_pot_pie recipeIngredient "⅔ cup milk" cookbook:pork_pot_pie recipeIngredient "⅓ cup onion, chopped" cookbook:pork_pot_pie recipeInstructions ["Heat oven to 425\u00b0F.","Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.","In a medium saucepan, melt margarine over medium heat.","Add onion; cook 2 minutes or until tender.","Stir in flour, salt, and pepper until well-blended.","Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.","Add pork, corn, and peas; remove from heat.","Spoon pork mixture into crust-lined pan.","Top with second crust and flute; cut three slits on top.","Bake for 30 to 40 minutes or until crust is golden-brown.","Let stand 5 minutes before serving."] cookbook:pork_pot_pie type cookbook:recipes cookbook:pork_pot_pie url https://en.wikibooks.org/wiki/Cookbook:Pork_Pot_Pie cookbook:pork recipeCategory category:featured_ingredients cookbook:pork recipeCategory category:meat_and_poultry cookbook:pork_rind label "pork rinds" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) label "lechon paksiw" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) name "Lechon Paksiw" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) name "Pork Roast Leftovers in Sweet and Sour Sauce (Lechon Paksiw)" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeCategory category:boiled_recipes cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeCategory category:filipino_recipes cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeCategory category:main_course_recipes cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeCategory category:pork_recipes cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeCuisine cookbook:cuisine_of_the_philippines cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1/2 cup cane vinegar (acetic acid)" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1/2 cup corn starch (diluted in half cup of water)" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1-2 tbsp black pepper (coarse)" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1-2 tbsp brown sugar" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1/3 cup soy sauce" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1-3 lbs roast pork leftovers" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1 banana blossom" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1 head of garlic (cloves crushed)" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "1 piece bay leaf" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeIngredient "6-12 cups water" cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) recipeInstructions ["In a large pot, heat 12 cups of water till a brisk boil on high fire.","Bring fire to low.","Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes.","Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar and soy sauce. Let sit for 15 minutes.","Add in diluted cornstarch to thicken sauce."] cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) type cookbook:recipes cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) url https://en.wikibooks.org/wiki/Cookbook:Lechon_Paksiw cookbook:pork_roast_leftovers_in_sweet_and_sour_sauce_(lechon_paksiw) url https://en.wikibooks.org/wiki/Cookbook:Pork_Roast_Leftovers_in_Sweet_and_Sour_Sauce_(Lechon_Paksiw) cookbook:pork_roast,_wine-roasted recipeCategory category:american_recipes cookbook:pork_roast,_wine-roasted recipeCategory category:camping_recipes cookbook:pork_roast,_wine-roasted recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pork_roast,_wine-roasted recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pork_roast,_wine-roasted recipeCuisine cookbook:new_england_cuisine cookbook:pork_roast,_wine-roasted type cookbook:recipes cookbook:pork_roast_with_cayenne_apple_glaze label "spicy apple glazed pork roast" cookbook:pork_roast_with_cayenne_apple_glaze name "Pork Roast with Cayenne Apple Glaze" cookbook:pork_roast_with_cayenne_apple_glaze name "Spicy Apple Glazed Pork Roast" cookbook:pork_roast_with_cayenne_apple_glaze recipeCategory category:main_course_recipes cookbook:pork_roast_with_cayenne_apple_glaze recipeCategory category:pork_recipes cookbook:pork_roast_with_cayenne_apple_glaze recipeCategory category:roasted_recipes cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "1/4 cup Dijon mustard" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "1 tbsp black pepper" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "1 tbsp cayenne pepper" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "1 tbsp salt" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "1 tbsp smoked paprika" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "2 boneless pork loin roasts" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "2 tbsp brown sugar" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "2 tbsp cider vinegar" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "2 tbsp Worcestershire sauce" cookbook:pork_roast_with_cayenne_apple_glaze recipeIngredient "6 oz. apple cider" cookbook:pork_roast_with_cayenne_apple_glaze recipeInstructions ["Combine dry powders. Set aside.","Smear mustard as needed on one end of each roast. Attach mustard ends of roasts together.","Spread remaining mustard all over roasts. Apply dry powder mixture.","Bake at 375\u00b0 until internal temperature reaches 135\u00b0.","Combine remaining ingredients and brush on pork.","Bake at 375\u00b0 until internal temp. reaches 145\u00b0. (Yes, it is safe)","Let rest for 10 minutes; serve."] cookbook:pork_roast_with_cayenne_apple_glaze type cookbook:recipes cookbook:pork_roast_with_cayenne_apple_glaze url https://en.wikibooks.org/wiki/Cookbook:Pork_Roast_with_Cayenne_Apple_Glaze cookbook:pork_roast_with_cayenne_apple_glaze url https://en.wikibooks.org/wiki/Cookbook:Spicy_Apple_Glazed_Pork_Roast cookbook:pork_spare_rib_soup_(bah_kut_teh) label "bah kut teh" cookbook:pork_spare_rib_soup_(bah_kut_teh) name "Bah Kut Teh" cookbook:pork_spare_rib_soup_(bah_kut_teh) name "Pork Spare Rib Soup (Bah Kut Teh)" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeCategory category:boiled_recipes cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeCategory category:malaysian_recipes cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeCategory category:pork_recipes cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeCategory category:recipes_with_metric_units cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeCategory category:soup_recipes cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeCuisine cookbook:cuisine_of_malaysia cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeFoodstuff cookbook:chinese_herbs cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeFoodstuff cookbook:mushroom cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeFoodstuff cookbook:pepper cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeFoodstuff cookbook:pork cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeFoodstuff cookbook:shallot cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeFoodstuff cookbook:soy_sauce cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeFoodstuff cookbook:sugar cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "1½ lb (680 g) pork spareribs, cut into 2 inch (5 cm) pieces" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "1 tbsp black peppercorns" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "1 tbsp dark soy sauce" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "1 tbsp white peppercorns" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "1 whole bulb garlic, unpeeled and slightly crushed" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "2 inch (5 cm) ginseng root, peeled and slightly crushed" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "2 tsp sugar" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "3 cinnamon sticks" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "5 star anise" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "6 dried shitake mushrooms" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "6 shallots, finely sliced and fried golden brown (optional)" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeIngredient "Salt and pepper" cookbook:pork_spare_rib_soup_(bah_kut_teh) recipeInstructions ["Soak dried shitake mushrooms in 240 ml of boiling water to reconstitute, when soft slice into strips; reserve liquid for cooking.","In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to the surface.","Drain, briefly rinse spareribs under cold running water and drain again.","In a casserole pan add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved liquid and additional water (to cover the meat).","Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string and add to the pan.","Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender, about 45 mins to 1 hr; occasionally skim off fat from the surface.","When the meat is almost falling off the bones; discard spice bag, season with salt and pepper and add dark soy sauce and sugar."] cookbook:pork_spare_rib_soup_(bah_kut_teh) type cookbook:recipes cookbook:pork_spare_rib_soup_(bah_kut_teh) url https://en.wikibooks.org/wiki/Cookbook:Bah_Kut_Teh cookbook:pork_spare_rib_soup_(bah_kut_teh) url https://en.wikibooks.org/wiki/Cookbook:Pork_Spare_Rib_Soup_(Bah_Kut_Teh) cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) name "Pork Stomach Filled with Meat and Vegetables (Saumagen)" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) name "Saumagen" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeCategory category:german_recipes cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeCategory category:pork_recipes cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeCategory category:potato_recipes cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeCuisine cookbook:cuisine_of_germany cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:carrot cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:egg cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:garlic cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:marjoram cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:nutmeg cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:onion cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:parsley cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:pepper cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:potato cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeFoodstuff cookbook:salt cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "1-2 cloves of garlic" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "1-2 rolls (put in some milk)" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "1 bunch of parsley" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "1 kg boiled potatoes" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "1 small pork stomach (order at your butcher)" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "2 carrots" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "2 onions" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "375 g fatless pork belly (German ''Schweinebauch'')" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "375 g ground meat (German ''Bratwurstfüllsel'')" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "375 g pork meat" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "3 eggs" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "marjoram" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "nutmeg" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "pepper" cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeIngredient "salt," cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) recipeInstructions ["Soak the pork stomach overnight and use twine to close two of the three apertures.","Cut the meat and potatoes into small cubes.","Stew the onions, carrots, and parsley in butter. Squeeze the garlic.","Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.","Put the stomach in hot water and cook for 2-3 hours. The water '''must not boil!'''","Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it."] cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) type cookbook:recipes cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) url https://en.wikibooks.org/wiki/Cookbook:Pork_Stomach_Filled_with_Meat_and_Vegetables_(Saumagen) cookbook:pork_stomach_filled_with_meat_and_vegetables_(saumagen) url https://en.wikibooks.org/wiki/Cookbook:Saumagen cookbook:pork_tenderloin_with_asparagus_and_prosciutto label "pork tenderloin with asparagus and prosciutto" cookbook:pork_tenderloin_with_asparagus_and_prosciutto name "Pork Tenderloin with Asparagus and Prosciutto" cookbook:pork_tenderloin_with_asparagus_and_prosciutto name "Pork Tenderloin with Asparagus and Proscuitto" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeCategory category:asparagus_recipes cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeCategory category:baked_recipes cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeCategory category:ham_recipes cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeCategory category:main_course_recipes cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeCategory category:pork_recipes cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeCategory category:recipes_with_metric_units cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeEquipment cookbook:saucepan cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeFoodstuff cookbook:asparagus cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeFoodstuff cookbook:cream cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeFoodstuff cookbook:prosciutto cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeFoodstuff cookbook:shallot cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "100ml white wine" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "175ml whipping cream (35% fat)" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "1 lb asparagus" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "2 sun-dried tomatoes" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "3-4 shallots" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "4 tbsp olive oil" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "50g of prosciutto" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "6-10 cloves garlic" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "Approximately 500g linguine" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeIngredient "Pork tenderloin (approx 1/2 lb)" cookbook:pork_tenderloin_with_asparagus_and_prosciutto recipeInstructions ["Trim of small patch of white reticulin. Why? Because that is tough and elastic.","Dice the shallots and garlic and set them aside.","Wash and slice the asparagus into small pieces, using angled cuts for improved presentation.","If you wish, you may include a few slices of prosciutto (chopped) to set aside as you may want to include it in the sauce.","Preheat the oven to 375 degrees F (200 C).","Place the pork on a clean cutting board. Wrap the tenderloin with the slices of prosciutto, trying to wrap as tightly as possible so it will stay in place.","While you are doing this, also preheat an oven-safe pan to medium. Pour a few tablespoons of olive oil into the pan and place the pork inside. Start browning the meat on all sides. Once that is done, place the entire pan into the oven.","While you are doing this, heat up another pan (preferably a saucepan) and pour a few tablespoons of olive oil into it. Once it's heated up, toss the garlic and shallots in and saut\u00e9 them lightly.","Once the garlic has been saut\u00e9ed to a very light brown colour, add a small amount of olive oil and the asparagus.","When the asparagus is slightly saut\u00e9ed, add about 1\/2 of the cream and about 1\/4 of the wine.","Fill a medium-sized pot 3\/4 full with salted water and set on high heat on a back burner.","Turn the tenderloin over in the pan, ensuring that the prosciutto does not fall off the meat. Sprinkle with a bit of salt and pepper.","Reduce the sauce to about half of the original volume, and pour in the rest of the cream and wine.","Turn the tenderloin over again.","Put the linguine in the boiling water and stir occasionally. You may choose to put the chopped prosciutto in at this point.","Once the sauce has reduced down again, lower the heat and remove the pork from the oven. Place it on a clean cutting board and let it sit for a few minutes.","Strain the linguine and start slicing the tenderloin into small medallions.","Place the desired amount of linguine on each plate, and place a few medallions on top. Spoon sauce over the top."] cookbook:pork_tenderloin_with_asparagus_and_prosciutto type cookbook:recipes cookbook:pork_tenderloin_with_asparagus_and_prosciutto url https://en.wikibooks.org/wiki/Cookbook:Pork_Tenderloin_with_Asparagus_and_Prosciutto cookbook:pork_tenderloin_with_asparagus_and_prosciutto url https://en.wikibooks.org/wiki/Cookbook:Pork_Tenderloin_with_Asparagus_and_Proscuitto cookbook:pork type cookbook:featured_ingredients cookbook:pork type cookbook:ingredients cookbook:pork type cookbook:meat_and_poultry cookbook:pork url https://en.wikibooks.org/wiki/Cookbook:Pork cookbook:porridge difficulty 2 cookbook:porridge label "oat-based porridge" cookbook:porridge label "porridge" cookbook:porridge name "Porridge" cookbook:porridge recipeCategory category:boiled_recipes cookbook:porridge recipeCategory category:breakfast_recipes cookbook:porridge recipeCategory category:easy_recipes cookbook:porridge recipeCategory category:oat_recipes cookbook:porridge recipeCategory category:recipes_with_images cookbook:porridge recipeCategory category:recipes_with_metric_units cookbook:porridge recipeCategory category:vegetarian_recipes cookbook:porridge recipeCookingTechnique cookbook:boiling cookbook:porridge recipeCookingTechnique cookbook:simmering cookbook:porridge recipeFoodstuff cookbook:brown_sugar cookbook:porridge recipeFoodstuff cookbook:honey cookbook:porridge recipeFoodstuff cookbook:maple_syrup cookbook:porridge recipeFoodstuff cookbook:milk cookbook:porridge recipeFoodstuff cookbook:raisin cookbook:porridge recipeFoodstuff cookbook:salt cookbook:porridge recipeFoodstuff cookbook:sugar cookbook:porridge recipeIngredient "1/2 cup (45&nbsp;g) rolled oats or other grain" cookbook:porridge recipeIngredient "3/4 cup (180 ml) milk" cookbook:porridge recipeIngredient "3/4 cup (180 ml) water" cookbook:porridge recipeInstructions ["Mix oats and water, then bring to the boil covered with a lid.","Once bubbling, stir and reduce temperature to the lowest possible to maintain simmering. Replace lid and watch carefully to prevent boiling over.","Stir every minute or so. After five minutes, remove lid, stir thoroughly and add milk.","Mix through, and keep stirring until fully mixed.","Serve and add raisins, sugar, brown sugar, maple syrup, a pinch of salt, honey or inverted sugar syrup to taste."] cookbook:porridge recipeYield 1 cookbook:porridge totalTime "15 minutes" cookbook:porridge type cookbook:recipes cookbook:porridge url https://en.wikibooks.org/wiki/Cookbook:Porridge cookbook:portabello_eggs name "Portabello Eggs" cookbook:portabello_eggs recipeCategory category:baked_recipes cookbook:portabello_eggs recipeCategory category:breakfast_recipes cookbook:portabello_eggs recipeCategory category:egg_recipes cookbook:portabello_eggs recipeCategory category:mushroom_recipes cookbook:portabello_eggs recipeFoodstuff cookbook:egg cookbook:portabello_eggs recipeFoodstuff cookbook:olive_oil cookbook:portabello_eggs recipeFoodstuff cookbook:parmesan_cheese cookbook:portabello_eggs recipeFoodstuff cookbook:pepper cookbook:portabello_eggs recipeFoodstuff cookbook:salt cookbook:portabello_eggs recipeIngredient "3 eggs" cookbook:portabello_eggs recipeIngredient "4-5 large portabello mushrooms" cookbook:portabello_eggs recipeIngredient "olive oil" cookbook:portabello_eggs recipeIngredient "pepper" cookbook:portabello_eggs recipeIngredient "salt" cookbook:portabello_eggs recipeIngredient "shredded parmesan cheese" cookbook:portabello_eggs recipeInstructions ["Preheat oven to 350 degrees.","Wipe mushrooms clean with a damp cloth, then brush outsides with olive oil.","Remove stems and discard.","Beat eggs with salt and pepper.","Set mushrooms on a cookie sheet or baking pan and fill each with egg.","Top with Parmesan cheese and bake until eggs are fully cooked (about 10 minutes)."] cookbook:portabello_eggs type cookbook:recipes cookbook:portabello_eggs url https://en.wikibooks.org/wiki/Cookbook:Portabello_Eggs cookbook:portable_eggs_benedict difficulty 3 cookbook:portable_eggs_benedict name "Portable Eggs Benedict" cookbook:portable_eggs_benedict recipeCategory category:breakfast_recipes cookbook:portable_eggs_benedict recipeCategory category:egg_recipes cookbook:portable_eggs_benedict recipeCategory category:medium_difficulty_recipes cookbook:portable_eggs_benedict recipeCategory category:poached_recipes cookbook:portable_eggs_benedict recipeFoodstuff cookbook:cream_cheese cookbook:portable_eggs_benedict recipeFoodstuff cookbook:egg cookbook:portable_eggs_benedict recipeFoodstuff cookbook:salmon cookbook:portable_eggs_benedict recipeFoodstuff cookbook:vinegar cookbook:portable_eggs_benedict recipeFoodstuff cookbook:water cookbook:portable_eggs_benedict recipeIngredient "1 dash white vinegar" cookbook:portable_eggs_benedict recipeIngredient "1 pita" cookbook:portable_eggs_benedict recipeIngredient "2 large eggs" cookbook:portable_eggs_benedict recipeIngredient "2 Tbsp cream cheese" cookbook:portable_eggs_benedict recipeIngredient "smoked salmon" cookbook:portable_eggs_benedict recipeIngredient "water" cookbook:portable_eggs_benedict recipeInstructions ["Boil enough water to fill a deep pan.","Add Vinegar to the water.","Crack 2 eggs into the boiling water\/vinegar mixture. Leave them alone for 5-7 minutes.","Cut open the top of a pita.","Line the inside of the pita with cream cheese and smoked salmon.","Take eggs out using slotted spoon and drop them into the pita.","Eat Immediately"] cookbook:portable_eggs_benedict recipeYield 1 cookbook:portable_eggs_benedict totalTime "cooking time: 10 minutes" cookbook:portable_eggs_benedict type cookbook:recipes cookbook:portable_eggs_benedict url https://en.wikibooks.org/wiki/Cookbook:Portable_Eggs_Benedict cookbook:portugal type cookbook:cuisines cookbook:portugal type cookbook:cuisines_by_country cookbook:portuguese_feijoada label "feijoada" cookbook:portuguese_feijoada name "Feijoada" cookbook:portuguese_feijoada name "Portuguese Feijoada" cookbook:portuguese_feijoada recipeCategory category:bean_recipes cookbook:portuguese_feijoada recipeCategory category:beef_recipes cookbook:portuguese_feijoada recipeCategory category:boiled_recipes cookbook:portuguese_feijoada recipeCategory category:gluten-free_recipes cookbook:portuguese_feijoada recipeCategory category:pork_recipes cookbook:portuguese_feijoada recipeCategory category:portuguese_recipes cookbook:portuguese_feijoada recipeCategory category:recipes_with_metric_units cookbook:portuguese_feijoada recipeCategory category:rice_recipes cookbook:portuguese_feijoada recipeCategory category:stew_recipes cookbook:portuguese_feijoada recipeCuisine cookbook:cuisine_of_portugal cookbook:portuguese_feijoada recipeFoodstuff cookbook:bay_leaf cookbook:portuguese_feijoada recipeFoodstuff cookbook:carrot cookbook:portuguese_feijoada recipeFoodstuff cookbook:garlic cookbook:portuguese_feijoada recipeFoodstuff cookbook:olive_oil cookbook:portuguese_feijoada recipeFoodstuff cookbook:onion cookbook:portuguese_feijoada recipeFoodstuff cookbook:parsley cookbook:portuguese_feijoada recipeFoodstuff cookbook:pepper cookbook:portuguese_feijoada recipeFoodstuff cookbook:salt cookbook:portuguese_feijoada recipeIngredient "1/2 cup dry white wine" cookbook:portuguese_feijoada recipeIngredient "1/2 jar of tomato sauce tomato paste" cookbook:portuguese_feijoada recipeIngredient "1 branch parsley" cookbook:portuguese_feijoada recipeIngredient "1 can white Beans" cookbook:portuguese_feijoada recipeIngredient "2 bay leaves" cookbook:portuguese_feijoada recipeIngredient "2 crushed garlic cloves" cookbook:portuguese_feijoada recipeIngredient "3/4 cup chicken stock" cookbook:portuguese_feijoada recipeIngredient "3 carrots" cookbook:portuguese_feijoada recipeIngredient "3 onions" cookbook:portuguese_feijoada recipeIngredient "4 tbsp vegetable oil" cookbook:portuguese_feijoada recipeIngredient "Assorted meat of personal choice, bacon, ham, chourizo" cookbook:portuguese_feijoada recipeIngredient "paprika" cookbook:portuguese_feijoada recipeIngredient "pepper" cookbook:portuguese_feijoada recipeIngredient "salt" cookbook:portuguese_feijoada recipeInstructions ["Add bay leaves and chopped parsley.","Fill the pot with chicken stock and wine and bring to boil."] cookbook:portuguese_feijoada type cookbook:recipes cookbook:portuguese_feijoada url https://en.wikibooks.org/wiki/Cookbook:Feijoada cookbook:portuguese_feijoada url https://en.wikibooks.org/wiki/Cookbook:Portuguese_Feijoada cookbook:port_wine label "port" cookbook:port_wine name "Port Wine" cookbook:port_wine url https://en.wikibooks.org/wiki/Cookbook:Port_Wine cookbook:postre_de_frijol label "postre de frijol" cookbook:potage_parmentier difficulty 1 cookbook:potage_parmentier label "potage parmentier" cookbook:potage_parmentier name "Potage Parmentier" cookbook:potage_parmentier recipeCategory category:french_recipes cookbook:potage_parmentier recipeCategory category:leek_recipes cookbook:potage_parmentier recipeCategory category:potato_recipes cookbook:potage_parmentier recipeCategory category:recipes_with_metric_units cookbook:potage_parmentier recipeCategory category:soup_recipes cookbook:potage_parmentier recipeCategory category:very_easy_recipes cookbook:potage_parmentier recipeCuisine cookbook:cuisine_of_france cookbook:potage_parmentier recipeIngredient "1 - 2 cups (up to 450g/1lb) vegetables (optional)" cookbook:potage_parmentier recipeIngredient "1 - 2 handfuls flat-leaf parsley or watercress (optional)" cookbook:potage_parmentier recipeIngredient "2 quarts (2 litres) water. A proportion of light chicken or vegetable stock made be used." cookbook:potage_parmentier recipeIngredient "2 tbs. salt or 1 tbs. sea/rock salt" cookbook:potage_parmentier recipeIngredient "3 - 4 cups (700-900g/2lb) floury potatoes (eg. Idaho, Maris Piper), peeled and thickly sliced" cookbook:potage_parmentier recipeIngredient "3 - 4 cups sliced leeks or onions (about 1 lb. or 450g)" cookbook:potage_parmentier recipeIngredient "4 - 6 Tbs. heavy (double) cream" cookbook:potage_parmentier recipeIngredient "White pepper (ideally - for color) to taste. Use fresh-ground black pepper otherwise." cookbook:potage_parmentier recipeInstructions ["Peel and thinly slice the potatoes and onions. If using leeks, remove the roots and dark green leaves; wash twice as long as you think necessary to remove the grit. Thinly slice any optional vegetables or roughly chop any optional herbs.","Place the vegetables, water and salt in a pot and bring to a boil; Lower the heat and gently simmer (partially covered) for 45\u201450 minutes. The soup is done when you can easily mash the vegetables against the side of the pot.","Puree the soup using a food mill fitted with the fine disc. Optionally, \u201cpulse\u201d it in a blender until just smooth and pass through a fine sieve.","Chill the soup if it is to be served cold or gently reheat it to a simmer. Refrigerate any left-overs. It will keep for days if refrigerated in a covered container as soon as it cools.","Add 1\u00bd\u20142 tsp. cream (or whole milk) per portion just before serving. You\u2019ll need more cream if you\u2019re serving the soup hot or if it\u2019s a bit watery; the idea is to create a smooth, silky puree, but you don\u2019t want the taste or mouth feel of the cream to predominate. Taste and adjust for salt and pepper.","Snipped chives are the classic garniture for leek-and-potato soup. When we include asparagus, we use steamed asparagus tips as a garnish; with broccoli, use steamed broccoli flowerets\u2014you get the idea. Of course, if you\u2019re just pouring a mid-afternoon mug for yourself, who cares how it looks?"] cookbook:potage_parmentier recipeNotes "* After cooking the soup, leave it to cool in the refrigerator for one to two hours. It will taste better when heated up to serve! * Raw vegetables should be added to the soup at the beginning of the cooking time; if using left-over vegetables or herbs, add them after the soup has been cooking for 30\u201440 minutes, so they cook just long enough to completely warm through. * If using "regular" table salt instead of kosher salt, reduce the amount of salt to 1-1\u00bd tbs. A chilled soup usually requires slightly more seasoning than that added to a hot serving; this can be added individually to taste. * A combination of young buttery parsnips and a couple of punnets of mustard-and-cress makes the classic French ''Puree Pasternak''. A teaspoon of potato, rice or corn starch should be used to stabilise the puree which should be milled or sieved. " cookbook:potage_parmentier recipeYield 8 persons cookbook:potage_parmentier totalTime "2 hours" cookbook:potage_parmentier type cookbook:recipes cookbook:potage_parmentier url https://en.wikibooks.org/wiki/Cookbook:Potage_Parmentier cookbook:potato_and_cabbage_soup label "potato and cabbage soup" cookbook:potato_and_cabbage_soup name "Potato and cabbage soup" cookbook:potato_and_cabbage_soup name "Potato and Cabbage Soup" cookbook:potato_and_cabbage_soup recipeCategory category:albanian_recipes cookbook:potato_and_cabbage_soup recipeCategory category:cabbage_recipes cookbook:potato_and_cabbage_soup recipeCategory category:potato_recipes cookbook:potato_and_cabbage_soup recipeCategory category:soup_recipes cookbook:potato_and_cabbage_soup recipeCookingTechnique cookbook:sautéing cookbook:potato_and_cabbage_soup recipeCuisine cookbook:cuisine_of_albania cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:beet cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:cabbage cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:carrot cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:celery cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:cream cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:flour cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:margarine cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:onion cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:pepper cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:potato cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:salt cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:stock cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:tomato cookbook:potato_and_cabbage_soup recipeFoodstuff cookbook:vinegar cookbook:potato_and_cabbage_soup recipeIngredient "1 onion, grated" cookbook:potato_and_cabbage_soup recipeIngredient "1 pound cabbage, finely chopped" cookbook:potato_and_cabbage_soup recipeIngredient "1 pound potatoes, diced" cookbook:potato_and_cabbage_soup recipeIngredient "1 tablespoon flour" cookbook:potato_and_cabbage_soup recipeIngredient "1 tablespoon tomato sauce" cookbook:potato_and_cabbage_soup recipeIngredient "2 beet roots, diced" cookbook:potato_and_cabbage_soup recipeIngredient "2 carrots, finely chopped" cookbook:potato_and_cabbage_soup recipeIngredient "2 tablespoons vinegar" cookbook:potato_and_cabbage_soup recipeIngredient "3 celery stalks, finely chopped" cookbook:potato_and_cabbage_soup recipeIngredient "3 tablespoons oil or margarine" cookbook:potato_and_cabbage_soup recipeIngredient "4 tablespoons cream" cookbook:potato_and_cabbage_soup recipeIngredient "5 cups meat stock" cookbook:potato_and_cabbage_soup recipeIngredient "pepper" cookbook:potato_and_cabbage_soup recipeIngredient "salt" cookbook:potato_and_cabbage_soup recipeInstructions ["Saut\u00e9 onion lightly in oil.","Add carrots and celery and continue to saut\u00e9.","Add flour and continue to saut\u00e9.","Add tomato sauce and a few tablespoons of stock slowly, stirring continuously. Cook over low heat until the sauce is ready.","Boil the remaining stock and add cabbage.","Add vinegar and cook for 15 minutes, then add potatoes and beet roots and cook for another 5 minutes.","Season with salt and pepper and serve hot, covered with a tablespoon of cream for each dish."] cookbook:potato_and_cabbage_soup type cookbook:recipes cookbook:potato_and_cabbage_soup url https://en.wikibooks.org/wiki/Cookbook:Potato_and_cabbage_soup cookbook:potato_and_cabbage_soup url https://en.wikibooks.org/wiki/Cookbook:Potato_and_Cabbage_Soup cookbook:potato_and_cauliflower_curry_(aloo_gobi) label "aloo gobi" cookbook:potato_and_cauliflower_curry_(aloo_gobi) name "Aloo gobi" cookbook:potato_and_cauliflower_curry_(aloo_gobi) name "Aloo Gobi" cookbook:potato_and_cauliflower_curry_(aloo_gobi) name "Potato and Cauliflower Curry (Aloo Gobi)" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:easy_recipes cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:gluten-free_recipes cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:indian_recipes cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:pakistani_recipes cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:potato_recipes cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:punjabi_recipes cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:recipes_with_images cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:recipes_with_metric_units cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:recipes_without_cooking_time cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:recipes_without_servings cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCategory category:vegetarian_recipes cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCookingTechnique cookbook:dice cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCookingTechnique cookbook:purée cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCuisine cookbook:cuisine_of_india cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeCuisine cookbook:cuisine_of_pakistan cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:cauliflower cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:chiles cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:coriander cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:cumin cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:garam_masala cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:ghee cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:lemon cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:mint cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:potato cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:salt cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:tomato cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeFoodstuff cookbook:turmeric cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "1-2 tablespoon ground chilli" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "1 lemon" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "1 tablespoon curcuma (turmeric)" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "1 teaspoon cumin seeds" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "2-4 tablespoon garam masala" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "2 big cauliflower cut into chunks" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "2 tablespoon ground coriander" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "3-5 tablespoons of ghee or cooking oil" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "4-5 potatoes, peeled, cut into cubes" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "5 sprig of mint" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "5 tablespoon salt" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeIngredient "800 g tomatoes, diced or puréed" cookbook:potato_and_cauliflower_curry_(aloo_gobi) recipeInstructions ["Heat the ghee\/oil in frying pan, wok or karahi (an Indian utensil specially used for frying purposes)","Add jeera (cumin seeds) and wait until they turn a light brown color.","Add the spices (except for garam masala) and the tomatoes.","When the mixture turns oily, add the vegetables.","Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.","Add the garam masala, mint and lemon juice.","[http:\/\/www.recipesindian.com\/indian_recipes\/indian_vegetarian_recipes\/Aloo-Gobi.html Authentic Indian recipes]","[http:\/\/en.wikipedia.org\/wiki\/Aloo_gobi Wikipedia article]","[http:\/\/www.route79.com\/food\/aloo-gobi.htm Illustrated recipe]","[http:\/\/www.ifood.tv Video recipe]","[http:\/\/showmethecurry.com\/2008\/02\/25\/aloo-gobi-masala-spiced-cauliflower-and-potatoes\/ Aloo Gobi Masala video demonstration]"] cookbook:potato_and_cauliflower_curry_(aloo_gobi) type cookbook:recipes cookbook:potato_and_cauliflower_curry_(aloo_gobi) url https://en.wikibooks.org/wiki/Cookbook:Aloo_gobi cookbook:potato_and_cauliflower_curry_(aloo_gobi) url https://en.wikibooks.org/wiki/Cookbook:Aloo_Gobi cookbook:potato_and_cauliflower_curry_(aloo_gobi) url https://en.wikibooks.org/wiki/Cookbook:Potato_and_Cauliflower_Curry_(Aloo_Gobi) cookbook:potato_and_chicken_stew_(ajiaco) difficulty 3 cookbook:potato_and_chicken_stew_(ajiaco) label "ajiaco (potato and chicken stew)" cookbook:potato_and_chicken_stew_(ajiaco) name "Ajiaco" cookbook:potato_and_chicken_stew_(ajiaco) name "Potato and Chicken Stew (Ajiaco)" cookbook:potato_and_chicken_stew_(ajiaco) recipeCategory category:chicken_recipes cookbook:potato_and_chicken_stew_(ajiaco) recipeCategory category:colombian_recipes cookbook:potato_and_chicken_stew_(ajiaco) recipeCategory category:meat_recipes cookbook:potato_and_chicken_stew_(ajiaco) recipeCategory category:medium_difficulty_recipes cookbook:potato_and_chicken_stew_(ajiaco) recipeCategory category:soup_recipes cookbook:potato_and_chicken_stew_(ajiaco) recipeCategory category:vegetable_recipes cookbook:potato_and_chicken_stew_(ajiaco) recipeInstructions ["Combine chicken, broth, onions, scallions, carrots, garlic, bay leaf, thyme, cumin, cilantro and peppercorns in large sauce pan and bring to a boil. Skim off froth as it rises. Reduce heat to low and cover when frothing finishes.","Remove and reserve chicken after it is cooked through (approximately 20 minutes).","Strain broth through sieve and return to pot, boil again over medium heat. Reserve carrots.","Add tomato paste and yellow and purple potatoes. Cover and cook until potatoes are soft (approximately 20 minutes).","While yellow and purple potatoes are cooking, boil sliced mashing potatoes in water and beef bullion in separate pot. Once boiling, reduce to medium heat until potatoes start to fall apart (approximately 30 minutes).","Drain and reserve a quarter of the slices and mash the rest of the sliced potatoes. Add mashed and sliced potatoes to soup.","Remove bones and skin from chicken and discard. Cut chicken into strips 1 cm wide and 3 cm long.","Add chicken and peas to soup and simmer for 5 minutes. Slice the carrots into .5 cm thick rounds and add back into soup. Salt to taste.","Serve hot with garnishes available."] cookbook:potato_and_chicken_stew_(ajiaco) recipeNotes "* If soup is too thick add boiling water in small amounts; the consistency should be like that of heavy cream. Soup will thicken as it cools. " cookbook:potato_and_chicken_stew_(ajiaco) recipeYield 8 cookbook:potato_and_chicken_stew_(ajiaco) totalTime "cook 1.5 hours" cookbook:potato_and_chicken_stew_(ajiaco) type cookbook:recipes cookbook:potato_and_chicken_stew_(ajiaco) url https://en.wikibooks.org/wiki/Cookbook:Ajiaco cookbook:potato_and_chicken_stew_(ajiaco) url https://en.wikibooks.org/wiki/Cookbook:Potato_and_Chicken_Stew_(Ajiaco) cookbook:potato_and_sausage_casserole_(papa_turmada) difficulty 3 cookbook:potato_and_sausage_casserole_(papa_turmada) label "papa turmada (potato casserole)" cookbook:potato_and_sausage_casserole_(papa_turmada) name "Papa Turmada" cookbook:potato_and_sausage_casserole_(papa_turmada) name "Potato and Sausage Casserole (Papa Turmada)" cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:baked_recipes cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:casserole_recipes cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:colombian_recipes cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:main_course_recipes cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:medium_difficulty_recipes cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:potato_recipes cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:recipes_with_images cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:recipes_with_metric_units cookbook:potato_and_sausage_casserole_(papa_turmada) recipeCategory category:sausage_recipes cookbook:potato_and_sausage_casserole_(papa_turmada) recipeFoodstuff cookbook:milk cookbook:potato_and_sausage_casserole_(papa_turmada) recipeFoodstuff cookbook:mozzarella_cheese cookbook:potato_and_sausage_casserole_(papa_turmada) recipeFoodstuff cookbook:parmesan_cheese cookbook:potato_and_sausage_casserole_(papa_turmada) recipeFoodstuff cookbook:potato cookbook:potato_and_sausage_casserole_(papa_turmada) recipeFoodstuff cookbook:sausage cookbook:potato_and_sausage_casserole_(papa_turmada) recipeFoodstuff cookbook:thyme cookbook:potato_and_sausage_casserole_(papa_turmada) recipeIngredient "½ cup of milk" cookbook:potato_and_sausage_casserole_(papa_turmada) recipeIngredient "1 cup of hogao with 6 sliced fried pork sausages" cookbook:potato_and_sausage_casserole_(papa_turmada) recipeIngredient "1 cup of mozzarella cheese" cookbook:potato_and_sausage_casserole_(papa_turmada) recipeIngredient "1 cup of Parmesan cheese" cookbook:potato_and_sausage_casserole_(papa_turmada) recipeIngredient "3 slices of white bread" cookbook:potato_and_sausage_casserole_(papa_turmada) recipeIngredient "6 hard boiled eggs" cookbook:potato_and_sausage_casserole_(papa_turmada) recipeIngredient "6 large potatoes, peeled and sliced" cookbook:potato_and_sausage_casserole_(papa_turmada) recipeInstructions ["Boil potatoes until tender (20 min).","Cut bread into small squares and wet with milk.","Grease a 9"x13" (about 25cm x 32cm) Pyrex baking dish.","Put a layer of potato, then a layer of hogao and sausage, a layer of sliced egg, a layer of wet bread and a layer of mozzarella cheese. Optionally, add thyme to the hogao.","Repeat a layer of potato, wet bread and Parmesan cheese.","Bake 30 minutes at 350\u00b0F (175\u00b0C), and serve."] cookbook:potato_and_sausage_casserole_(papa_turmada) recipeYield 6 cookbook:potato_and_sausage_casserole_(papa_turmada) totalTime "cook 1 hour" cookbook:potato_and_sausage_casserole_(papa_turmada) type cookbook:recipes cookbook:potato_and_sausage_casserole_(papa_turmada) url https://en.wikibooks.org/wiki/Cookbook:Papa_Turmada cookbook:potato_and_sausage_casserole_(papa_turmada) url https://en.wikibooks.org/wiki/Cookbook:Potato_and_Sausage_Casserole_(Papa_Turmada) cookbook:potato_bread label "potato bread" cookbook:potato_bread label "potato farls" cookbook:potato_bread name "Potato Bread" cookbook:potato_bread recipeCategory category:baking_recipes cookbook:potato_bread recipeCategory category:bread_recipes cookbook:potato_bread recipeCategory category:irish_recipes cookbook:potato_bread recipeCategory category:northern_irish_recipes cookbook:potato_bread recipeCategory category:potato_recipes cookbook:potato_bread recipeCategory category:recipes_with_metric_units cookbook:potato_bread recipeCookingTechnique cookbook:baking cookbook:potato_bread recipeCuisine cookbook:cuisine_of_ireland cookbook:potato_bread recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:potato_bread recipeFoodstuff cookbook:apple cookbook:potato_bread recipeFoodstuff cookbook:butter cookbook:potato_bread recipeFoodstuff cookbook:egg cookbook:potato_bread recipeFoodstuff cookbook:flour cookbook:potato_bread recipeFoodstuff cookbook:potato cookbook:potato_bread recipeFoodstuff cookbook:salt cookbook:potato_bread recipeIngredient "1/2 tsp salt" cookbook:potato_bread recipeIngredient "225 g (8 oz) warm cooked potato, mashed" cookbook:potato_bread recipeIngredient "25 g (1 oz) butter, melted" cookbook:potato_bread recipeIngredient "50 g (2 oz) plain flour" cookbook:potato_bread recipeInstructions ["Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and roll out on a floured surface to form two circles 22 cm (9 in) in diameter and 5 mm (1\/4 in) in thickness.","Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides."] cookbook:potato_bread recipeNotes "*Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect. *Commercial recipes tend to use potato flour\/flakes instead of mashed potato and have little to no fat. They are traditionally sold as thin rectangular slices in packs of four. *Potato bread is usually sold in its original form, but there are some rare variations: *#'''Pratie Oaten''', with fine oatmeal instead of flour in the recipe above for more texture. *#'''Apple potato bread''', a specialty of Armagh, which is famous for growing apples. Potato bread wrapped, pasty-like, around a sweet filling of apples. *Fried as part of the traditional fried breakfast, the Ulster Fry, which includes other breads that have been fried, such as Irish Soda Bread. *Toasted and smothered with butter, and perhaps also cheese. *With baked beans or eggs as a children's meal. *[http:\/\/www.irelandseye.com\/aarticles\/culture\/recipes\/baking\/potbread.shtm Ireland's eye - potato bread recipe] *[http:\/\/www.irwinsbakery.com\/pro-knowyerfarls.asp Irwin's Bakery - know yer farls] " cookbook:potato_bread type cookbook:recipes cookbook:potato_bread url https://en.wikibooks.org/wiki/Cookbook:Potato_Bread cookbook:potato_casserole_(rakott_krumpli) label "rackott krumpli" cookbook:potato_casserole_(rakott_krumpli) label "rakott krumpli" cookbook:potato_casserole_(rakott_krumpli) name "Potato Casserole (Rakott Krumpli)" cookbook:potato_casserole_(rakott_krumpli) name "Rakott Krumpli" cookbook:potato_casserole_(rakott_krumpli) recipeCategory category:baked_recipes cookbook:potato_casserole_(rakott_krumpli) recipeCategory category:casserole_recipes cookbook:potato_casserole_(rakott_krumpli) recipeCategory category:egg_recipes cookbook:potato_casserole_(rakott_krumpli) recipeCategory category:hungarian_recipes cookbook:potato_casserole_(rakott_krumpli) recipeCategory category:potato_recipes cookbook:potato_casserole_(rakott_krumpli) recipeCategory category:recipes_with_metric_units cookbook:potato_casserole_(rakott_krumpli) recipeCategory category:sour_cream_recipes cookbook:potato_casserole_(rakott_krumpli) recipeCuisine cookbook:cuisine_of_hungary cookbook:potato_casserole_(rakott_krumpli) recipeFoodstuff cookbook:potato cookbook:potato_casserole_(rakott_krumpli) recipeFoodstuff cookbook:salt cookbook:potato_casserole_(rakott_krumpli) recipeIngredient "1 c diced Ham" cookbook:potato_casserole_(rakott_krumpli) recipeIngredient "1 kolbász (Hungarian sausage)" cookbook:potato_casserole_(rakott_krumpli) recipeIngredient "350 grams sour cream around 40% fat (called tejföl or smetana)." cookbook:potato_casserole_(rakott_krumpli) recipeIngredient "4 hard boiled eggs" cookbook:potato_casserole_(rakott_krumpli) recipeIngredient "4 Tablespoons olive oil." cookbook:potato_casserole_(rakott_krumpli) recipeIngredient "6 medium potatoes" cookbook:potato_casserole_(rakott_krumpli) recipeIngredient "salt" cookbook:potato_casserole_(rakott_krumpli) recipeInstructions ["Cook the potatoes for about 15-20 minutes.","Put a little olive oil in the bowl. (Traditionally most Hungarian cooking used lard, preferably home-made. Olive oil works just as well as a substitution.)","Peel the potatoes and the eggs.","Slice eggs, potatoes, sausage into slices and arrange in alternating layers of potatoes, eggs, salt or sausage in the bowl. Spread the olive oil over the dish and top with sour cream.","Bake in a preheated oven at 200\u00b0C for about 35 minute"] cookbook:potato_casserole_(rakott_krumpli) type cookbook:recipes cookbook:potato_casserole_(rakott_krumpli) url https://en.wikibooks.org/wiki/Cookbook:Potato_Casserole_(Rakott_Krumpli) cookbook:potato_casserole_(rakott_krumpli) url https://en.wikibooks.org/wiki/Cookbook:Rakott_Krumpli cookbook:potato_castle label "potato castle" cookbook:potato_castle name "Potato Castle" cookbook:potato_castle recipeCategory category:baking_recipes cookbook:potato_castle recipeCategory category:casserole_recipes cookbook:potato_castle recipeCategory category:mushroom_recipes cookbook:potato_castle recipeCategory category:potato_recipes cookbook:potato_castle recipeCategory category:recipes_with_metric_units cookbook:potato_castle recipeCategory category:side_dish_recipes cookbook:potato_castle recipeIngredient "1 pack of cream- 200 ml/ 1 cup" cookbook:potato_castle recipeIngredient "200 gr / 8 oz / 0.4 pound fresh white cheese or hellim or mozzarella or dried curd cheese, actually any cheese" cookbook:potato_castle recipeIngredient "200 gr/ 8 oz / 0.4 pound mushroom" cookbook:potato_castle recipeIngredient "4 pieces of potatoes" cookbook:potato_castle recipeIngredient "Olive oil" cookbook:potato_castle recipeIngredient "Salt, black pepper, red pepper" cookbook:potato_castle recipeIngredient "White bread grates or bread crumbs" cookbook:potato_castle recipeInstructions ["Boil the potatoes slightly. Slice them or mash them. Mix it with salt and black pepper.","Saut\u00e9 the mushroom in oil slightly. I used butter because I thought it would taste better with the potatoes.","Oil the glass pot slightly. Lay the half of the potatoes as a base and lay the mushrooms over them. Add half of the cream and spices over them. Drizzle some dry bread and cheese over them. Lay the remaining potatoes over and pour the remaining cream over all. Drizzle some more dry bread grates.","Leave it in the oven for 20 minutes. Add some more cheese on it put it back to oven again."] cookbook:potato_castle type cookbook:recipes cookbook:potato_castle url https://en.wikibooks.org/wiki/Cookbook:Potato_Castle cookbook:potato-chickpea_curry difficulty 2 cookbook:potato-chickpea_curry label "potato-chickpea curry" cookbook:potato-chickpea_curry name "Potato-Chickpea Curry" cookbook:potato-chickpea_curry recipeCategory category:chickpea_recipes cookbook:potato-chickpea_curry recipeCategory category:curry_powder_recipes cookbook:potato-chickpea_curry recipeCategory category:curry_recipes cookbook:potato-chickpea_curry recipeCategory category:easy_recipes cookbook:potato-chickpea_curry recipeCategory category:gluten-free_recipes cookbook:potato-chickpea_curry recipeCategory category:indian_recipes cookbook:potato-chickpea_curry recipeCategory category:potato_recipes cookbook:potato-chickpea_curry recipeCategory category:side_dish_recipes cookbook:potato-chickpea_curry recipeCategory category:stew_recipes cookbook:potato-chickpea_curry recipeCategory category:vegan_recipes cookbook:potato-chickpea_curry recipeCookingTechnique cookbook:sautéing cookbook:potato-chickpea_curry recipeCookingTechnique cookbook:simmering cookbook:potato-chickpea_curry recipeCuisine cookbook:cuisine_of_india cookbook:potato-chickpea_curry recipeCuisine cookbook:vegan_cuisine cookbook:potato-chickpea_curry recipeEquipment cookbook:saucepan cookbook:potato-chickpea_curry recipeFoodstuff cookbook:chickpea cookbook:potato-chickpea_curry recipeFoodstuff cookbook:coconut_milk cookbook:potato-chickpea_curry recipeFoodstuff cookbook:curry_powder cookbook:potato-chickpea_curry recipeFoodstuff cookbook:garlic cookbook:potato-chickpea_curry recipeFoodstuff cookbook:olive_oil cookbook:potato-chickpea_curry recipeFoodstuff cookbook:onion cookbook:potato-chickpea_curry recipeFoodstuff cookbook:potato cookbook:potato-chickpea_curry recipeIngredient "1 can chickpeas (unsalted, if available)" cookbook:potato-chickpea_curry recipeIngredient "1 can coconut milk" cookbook:potato-chickpea_curry recipeIngredient "1 small onion" cookbook:potato-chickpea_curry recipeIngredient "1 Tbsp. curry powder" cookbook:potato-chickpea_curry recipeIngredient "2 cloves of garlic" cookbook:potato-chickpea_curry recipeIngredient "3 potatoes, chopped (Yukon gold are good, but use whatever you like)" cookbook:potato-chickpea_curry recipeIngredient "olive oil" cookbook:potato-chickpea_curry recipeInstructions ["Chop the onion and mince the garlic. Saut\u00e9 them in olive oil in a saucepan for approximately 5 minutes.","Add the curry powder and fry for a couple minutes more.","Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.","Drain the chickpeas and add them (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are cooked."] cookbook:potato-chickpea_curry recipeYield 5 cookbook:potato-chickpea_curry totalTime "55 minutes" cookbook:potato-chickpea_curry type cookbook:recipes cookbook:potato-chickpea_curry url https://en.wikibooks.org/wiki/Cookbook:Potato-Chickpea_Curry cookbook:potato_chip label "potato chip" cookbook:potato_chip label "potato chips" cookbook:potato_chip name "Potato Chip" cookbook:potato_chip type cookbook:ingredients cookbook:potato_chip url https://en.wikibooks.org/wiki/Cookbook:Potato_Chip cookbook:potato_croquette label "potato croquette" cookbook:potato_curry_(aloo_masala) difficulty 3 cookbook:potato_curry_(aloo_masala) label "aloo masala" cookbook:potato_curry_(aloo_masala) label "alu masala" cookbook:potato_curry_(aloo_masala) label "masala dosa" cookbook:potato_curry_(aloo_masala) label "potato masala" cookbook:potato_curry_(aloo_masala) name "Aloo masala" cookbook:potato_curry_(aloo_masala) name "Aloo Masala" cookbook:potato_curry_(aloo_masala) name "Potato Curry (Aloo Masala)" cookbook:potato_curry_(aloo_masala) recipeCategory category:curry_recipes cookbook:potato_curry_(aloo_masala) recipeCategory category:gluten-free_recipes cookbook:potato_curry_(aloo_masala) recipeCategory category:indian_recipes cookbook:potato_curry_(aloo_masala) recipeCategory category:medium_difficulty_recipes cookbook:potato_curry_(aloo_masala) recipeCategory category:potato_recipes cookbook:potato_curry_(aloo_masala) recipeCategory category:recipes_with_images cookbook:potato_curry_(aloo_masala) recipeCategory category:recipes_with_metric_units cookbook:potato_curry_(aloo_masala) recipeCategory category:side_dish_recipes cookbook:potato_curry_(aloo_masala) recipeCategory category:vegan_recipes cookbook:potato_curry_(aloo_masala) recipeCookingTechnique cookbook:sautéing cookbook:potato_curry_(aloo_masala) recipeCuisine cookbook:cuisine_of_india cookbook:potato_curry_(aloo_masala) recipeCuisine cookbook:vegan_cuisine cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:chickpea cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:chiles cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:curry_leaf cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:mustard cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:oil_and_fat cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:onion cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:potato cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:salt cookbook:potato_curry_(aloo_masala) recipeFoodstuff cookbook:turmeric cookbook:potato_curry_(aloo_masala) recipeIngredient "½ tablespoon chana dhal (optional)" cookbook:potato_curry_(aloo_masala) recipeIngredient "½ teaspoon mustard seed" cookbook:potato_curry_(aloo_masala) recipeIngredient "½ teaspoon salt" cookbook:potato_curry_(aloo_masala) recipeIngredient "1 medium onion, chopped thin" cookbook:potato_curry_(aloo_masala) recipeIngredient "1 tablespoon oil" cookbook:potato_curry_(aloo_masala) recipeIngredient "4-5 split green chillies" cookbook:potato_curry_(aloo_masala) recipeIngredient "4 large potatoes, cubed and par-boiled" cookbook:potato_curry_(aloo_masala) recipeIngredient "5 curry leaves" cookbook:potato_curry_(aloo_masala) recipeIngredient "pinch of turmeric powder" cookbook:potato_curry_(aloo_masala) recipeInstructions ["Heat oil.","Saut\u00e9e the mustard seed first, then add chana dhal, curry leaves, onion and chillies.","Fry until the onions begin to change color.","Add potatoes.","Sprinkle the turmeric evenly and stir well to mix all the ingredients","Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed."] cookbook:potato_curry_(aloo_masala) recipeYield 4-6 cookbook:potato_curry_(aloo_masala) totalTime "20 minutes" cookbook:potato_curry_(aloo_masala) type cookbook:recipes cookbook:potato_curry_(aloo_masala) url https://en.wikibooks.org/wiki/Cookbook:Aloo_masala cookbook:potato_curry_(aloo_masala) url https://en.wikibooks.org/wiki/Cookbook:Aloo_Masala cookbook:potato_curry_(aloo_masala) url https://en.wikibooks.org/wiki/Cookbook:Potato_Curry_(Aloo_Masala) cookbook:potatoes_anna label "potatoes anna" cookbook:potatoes_anna name "Potatoes Anna" cookbook:potatoes_anna recipeCategory category:baked_recipes cookbook:potatoes_anna recipeCategory category:french_recipes cookbook:potatoes_anna recipeCategory category:potato_recipes cookbook:potatoes_anna recipeCategory category:recipes_with_images cookbook:potatoes_anna recipeCategory category:recipes_with_metric_units cookbook:potatoes_anna recipeCategory category:side_dish_recipes cookbook:potatoes_anna recipeCuisine cookbook:cuisine_of_france cookbook:potatoes_anna recipeFoodstuff cookbook:butter cookbook:potatoes_anna recipeFoodstuff cookbook:potato cookbook:potatoes_anna recipeIngredient "100g butter" cookbook:potatoes_anna recipeIngredient "4 potatoes" cookbook:potatoes_anna recipeInstructions ["Preheat the oven to 250\u00b0 C.","Melt the butter.","(Optional: Peel the potatoes.) Slice the potatoes thinly. Press slices against absorbent paper to dry.","Brush the tin with melted butter. Layer the potato slices into the tin, brushing each layer with butter and ending with butter on the top.","Cook in the oven '''covered''' for 20 minutes. Uncover and cook for a further 30 minutes."] cookbook:potatoes_anna type cookbook:recipes cookbook:potatoes_anna url https://en.wikibooks.org/wiki/Cookbook:Potatoes_Anna cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) difficulty 2 cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) label "papas a la huancaína" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) name "Papas a la Huancaína" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) name "Potatoes in Cream Sauce of Huancayo (Papas a la Huancaína)" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCategory category:boiled_recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCategory category:cheese_recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCategory category:chile_recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCategory category:easy_recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCategory category:peruvian_recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCategory category:potato_recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCategory category:side_dish_recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCategory category:vegetarian_recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeCuisine cookbook:cuisine_of_peru cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:cheese cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:condensed_milk cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:garlic cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:lettuce cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:mustard cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:olive cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:pepper cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:potato cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:salt cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeFoodstuff cookbook:vegetable_oil cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "½ cup vegetable oil" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "10 medium potatoes (new or red a good choice)" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "1 cup evaporated milk" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "1 pound of cheese (Romano, Mexican or feta work well)" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "1 tablespoon prepared mustard" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "2 cloves garlic" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "3 hard boiled eggs" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "4 aji amarillo, seeded and deveined (Peruvian yellow chili peppers)" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "8 saltine crackers" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "black olives" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "lettuce" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeIngredient "salt and pepper" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeInstructions ["Peel and boil potatoes as you normally would. Drain water, and allow them to cool.","In a blender, mix the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick","Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired","This dish can be served slightly cold","Some recipes suggest the use of Huacatay, but this is a confusion. Huacatay is a key ingredient of Ocopa, another Peruvian sauce"] cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) recipeYield 6 or more cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) totalTime "1 hour" cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) type cookbook:recipes cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) url https://en.wikibooks.org/wiki/Cookbook:Papas_a_la_Huancaína cookbook:potatoes_in_cream_sauce_of_huancayo_(papas_a_la_huancaína) url https://en.wikibooks.org/wiki/Cookbook:Potatoes_in_Cream_Sauce_of_Huancayo_(Papas_a_la_Huancaína) cookbook:potatoes_on_the_half-shell label "potatoes on the half-shell" cookbook:potatoes_on_the_half-shell name "Potatoes on the Half-Shell" cookbook:potatoes_on_the_half-shell recipeCategory category:baked_recipes cookbook:potatoes_on_the_half-shell recipeCategory category:cheese_recipes cookbook:potatoes_on_the_half-shell recipeCategory category:potato_recipes cookbook:potatoes_on_the_half-shell recipeCategory category:side_dish_recipes cookbook:potatoes_on_the_half-shell recipeFoodstuff cookbook:butter cookbook:potatoes_on_the_half-shell recipeFoodstuff cookbook:cheddar_cheese cookbook:potatoes_on_the_half-shell recipeFoodstuff cookbook:garlic_powder cookbook:potatoes_on_the_half-shell recipeFoodstuff cookbook:milk cookbook:potatoes_on_the_half-shell recipeFoodstuff cookbook:parsley cookbook:potatoes_on_the_half-shell recipeFoodstuff cookbook:potato cookbook:potatoes_on_the_half-shell recipeFoodstuff cookbook:velveeta_cheese cookbook:potatoes_on_the_half-shell recipeIngredient "¾ cup milk" cookbook:potatoes_on_the_half-shell recipeIngredient "1 Tbsp. dried parsley flakes" cookbook:potatoes_on_the_half-shell recipeIngredient "1 tsp. garlic powder" cookbook:potatoes_on_the_half-shell recipeIngredient "2 Tbsp. butter" cookbook:potatoes_on_the_half-shell recipeIngredient "4 oz. Cheddar cheese, chopped into chunks" cookbook:potatoes_on_the_half-shell recipeIngredient "4 oz. Velveeta, chopped into chunks" cookbook:potatoes_on_the_half-shell recipeIngredient "6 medium-size baking potatoes or leftover cooked potatoes" cookbook:potatoes_on_the_half-shell recipeInstructions ["If you are using leftover baked potatoes, skip baking instructions. To use leftover boiled potatoes, bake for 10 minutes in a 400\u00ba oven to brown skins.","Wash potatoes, prick all over with a fork, then bake until done. You can bake for about 45 minutes in a 400\u00ba oven if you prefer, or microwave on high for 6 minutes, then bake for 10 minutes in a 400\u00ba oven to brown skins. Let cool until they can be handled, or use hot pads and be careful.","Cut potatoes in half lengthwise and carefully scoop out the insides. Put the potato skins in a baking dish (any kind will work as long as it is big enough to fit all of them). Put the insides into a bowl (if you want to use a microwave) or a saucepan to make the filling on the stove.","Mash potatoes. (The back of a spoon is sufficient here; most lumps will disappear as the filling is stirred.) Add all other ingredients and stir. If you are using the stove, turn to medium low and keep stirring until cheese is melted and potatoes are smooth. If potatoes are still slightly crunchy, turn heat up to medium until they are soft. To use microwave, heat the filling on high for 1 minute at a time, stirring between each heating period, until filling is smooth. If mixture is too thick to stir easily, add extra milk or water.","Distribute the filling among the potato shells, then bake in a 400\u00ba oven until tops are browned (about 15 minutes).","Add 1\/4 cup crumbled bacon to filling.","Add 1\/4 cup chopped ham to filling.","Sprinkle grated cheese or fresh chives on top of each potato before final baking.","Pipe filling through a large decorating tip for a fancier look."] cookbook:potatoes_on_the_half-shell type cookbook:recipes cookbook:potatoes_on_the_half-shell url https://en.wikibooks.org/wiki/Cookbook:Potatoes_on_the_Half-Shell cookbook:potatoes,_twice-baked recipeCategory category:american_recipes cookbook:potatoes,_twice-baked recipeCategory category:cheese_recipes cookbook:potatoes,_twice-baked recipeCategory category:gluten-free_recipes cookbook:potatoes,_twice-baked recipeCategory category:inexpensive_recipes cookbook:potatoes,_twice-baked recipeCategory category:sour_cream_recipes cookbook:potatoes,_twice-baked recipeCategory category:vegetarian_recipes cookbook:potatoes,_twice-baked recipeCuisine cookbook:cuisine_of_the_united_states cookbook:potatoes,_twice-baked recipeCuisine cookbook:louisiana_creole_cuisine cookbook:potatoes,_twice-baked recipeCuisine cookbook:new_england_cuisine cookbook:potatoes,_twice-baked type cookbook:recipes cookbook:potato_flour label "potato flour" cookbook:potato_gratin difficulty 2 cookbook:potato_gratin name "Potato Gratin" cookbook:potato_gratin name "Scalloped Potatoes" cookbook:potato_gratin recipeCategory category:baked_recipes cookbook:potato_gratin recipeCategory category:casserole_recipes cookbook:potato_gratin recipeCategory category:cheese_recipes cookbook:potato_gratin recipeCategory category:easy_recipes cookbook:potato_gratin recipeCategory category:garlic_recipes cookbook:potato_gratin recipeCategory category:potato_recipes cookbook:potato_gratin recipeCategory category:recipes_with_images cookbook:potato_gratin recipeCategory category:side_dish_recipes cookbook:potato_gratin recipeCookingTechnique cookbook:chopping cookbook:potato_gratin recipeCookingTechnique cookbook:smoking cookbook:potato_gratin recipeEquipment cookbook:grater cookbook:potato_gratin recipeEquipment cookbook:mandoline cookbook:potato_gratin recipeFoodstuff cookbook:cream cookbook:potato_gratin recipeFoodstuff cookbook:crème_fraiche cookbook:potato_gratin recipeFoodstuff cookbook:emmental_cheese cookbook:potato_gratin recipeFoodstuff cookbook:garlic cookbook:potato_gratin recipeFoodstuff cookbook:gruyère_cheese cookbook:potato_gratin recipeFoodstuff cookbook:lemon cookbook:potato_gratin recipeFoodstuff cookbook:nutmeg cookbook:potato_gratin recipeFoodstuff cookbook:pepper cookbook:potato_gratin recipeFoodstuff cookbook:potato cookbook:potato_gratin recipeFoodstuff cookbook:salt cookbook:potato_gratin recipeFoodstuff cookbook:thyme cookbook:potato_gratin recipeIngredient "½ pint of reduced fat crème fraîche, single cream, or a mixture of semi-skimmed milk and crème fraîche" cookbook:potato_gratin recipeIngredient "3 oz of good quality Gruyère, Challerhocker, or Emmentaler cheese, freshly grated. Swiss Appenzeller cheese is also a good choice. Please don't use cheddar!" cookbook:potato_gratin recipeIngredient "4 cloves of garlic, chopped (smoked garlic is good for this dish if you can get it)" cookbook:potato_gratin recipeIngredient "5 medium sized waxy potatoes, peeled or not peeled" cookbook:potato_gratin recipeIngredient "A lemon" cookbook:potato_gratin recipeIngredient "(optional) Fried pancetta, bacon cubes, or other cooked pork" cookbook:potato_gratin recipeIngredient "salt (such as sea salt) and pepper" cookbook:potato_gratin recipeInstructions ["Preheat the oven to {{#invoke:Temperature|f|400}}","Slice the potatoes very thinly (about \u215b" thick), if possible using a mandoline to achieve evenness, and place them in some fresh water.","Swish around the potatoes in the water to get rid of the starch, because that excess starch can make the dish a little unpleasant.","Pour away the water and place the potatoes on a wooden surface. Then pat dry with a paper towel or kitchen towel, which is important because otherwise the remaining water will mix with the cream, causing curdling problems.","Return the sliced potatoes to a bowl and add the cream and chopped garlic. Add a generous pinch of salt and some pepper.","You can also add a few fresh herbs (thyme is particularly good) but this is up to you. But I suggest don't go over the top.","Peel the zest of the lemon and add it to the mixture.","Mix well, so the cream gives a good coating to all the potatoes.",":''Some people tend to layer the potatoes in the heat proof bowl first and then pour the cream over. This, to my mind is a little unreliable as the cream does not diffuse through all the layers - and in any event the potatoes in a higgledy-piggledy pile in the bowl is much more attractive!''","Pile the potatoes into a buttered, oven-proof dish. The size is if course difficult to gauge but the potatoes should not be layered more than about 4 thick.","Grate a generous amount of cheese, and spread over the mixture.","Pop it all into the oven and leave until the top layer of cheese and potatoes are brown and the cream is bubbling and running down the side of the dish. This will take about 40 minutes.","For a final flourish before serving, grate a goodly amount of fresh nutmeg over the cheese."] cookbook:potato_gratin recipeYield 4-5 cookbook:potato_gratin totalTime "50 minutes prep<br />40 minutes baking<br />1:30 total" cookbook:potato_gratin type cookbook:recipes cookbook:potato_gratin url https://en.wikibooks.org/wiki/Cookbook:Potato_Gratin cookbook:potato_gratin url https://en.wikibooks.org/wiki/Cookbook:Scalloped_Potatoes cookbook:potato_kugel name "Potato Kugel" cookbook:potato_kugel recipeCategory category:baked_recipes cookbook:potato_kugel recipeCategory category:casserole_recipes cookbook:potato_kugel recipeCategory category:egg_recipes cookbook:potato_kugel recipeCategory category:jewish_recipes cookbook:potato_kugel recipeCategory category:potato_recipes cookbook:potato_kugel recipeCategory category:recipes_with_metric_units cookbook:potato_kugel recipeCategory category:side_dish_recipes cookbook:potato_kugel recipeCategory category:yiddish_recipes cookbook:potato_kugel recipeFoodstuff cookbook:egg cookbook:potato_kugel recipeFoodstuff cookbook:oil_and_fat cookbook:potato_kugel recipeFoodstuff cookbook:onion cookbook:potato_kugel recipeFoodstuff cookbook:potato cookbook:potato_kugel recipeFoodstuff cookbook:salt cookbook:potato_kugel recipeFoodstuff cookbook:sugar cookbook:potato_kugel recipeIngredient "½ cup (120ml) schmaltz, melted, or vegetable oil" cookbook:potato_kugel recipeIngredient "1 tablespoon Salt" cookbook:potato_kugel recipeIngredient "1 teaspoon black pepper" cookbook:potato_kugel recipeIngredient "2½ tablespoons sugar" cookbook:potato_kugel recipeIngredient "2 medium onion" cookbook:potato_kugel recipeIngredient "5 egg, beaten" cookbook:potato_kugel recipeIngredient "8 large potatoes" cookbook:potato_kugel recipeInstructions ["Preheat oven to 425\u00b0F (220\u00b0C).","Peel potatoes, cut into chunks and place them in the food processor. Process until smooth.","Do the same for the onion.","Mix potato and onion with egg, pepper, sugar, and salt.","Heat oil in a 9 by 13 inch (23cm x 33cm) pan until it is quite hot. Drop 1-2 tablespoons of the oil into the potato mixture, and mix.","Pour the potato mixture into the pan. Bake uncovered for 1 hour."] cookbook:potato_kugel recipeNotes "*Replacing one or two of the potatoes with a carrot gives the kugel a nice color and a distinct flavor. *Some may prefer to decrease the amount of onion to one large onion. " cookbook:potato_kugel type cookbook:recipes cookbook:potato_kugel url https://en.wikibooks.org/wiki/Cookbook:Potato_Kugel cookbook:potato label "baked potato" cookbook:potato label "boiling potato" cookbook:potato label "mashed potatoes" cookbook:potato label "new potatoes" cookbook:potato label "potato" cookbook:potato label "potatoes" cookbook:potato label "potato flour" cookbook:potato label "russet potatoes" cookbook:potato_masher label "potato masher" cookbook:potato_masher name "Potato Masher" cookbook:potato_masher type cookbook:cookbook/equipment cookbook:potato_masher url https://en.wikibooks.org/wiki/Cookbook:Potato_Masher cookbook:potato#mashing label "mashed potatoes" cookbook:potato_meat_loaf difficulty 3 cookbook:potato_meat_loaf label "potato meat loaf" cookbook:potato_meat_loaf name "Potato Meat Loaf" cookbook:potato_meat_loaf recipeCategory category:baked_recipes cookbook:potato_meat_loaf recipeCategory category:casserole_recipes cookbook:potato_meat_loaf recipeCategory category:ground_beef_recipes cookbook:potato_meat_loaf recipeCategory category:main_course_recipes cookbook:potato_meat_loaf recipeCategory category:meat_recipes cookbook:potato_meat_loaf recipeCategory category:medium_difficulty_recipes cookbook:potato_meat_loaf recipeCategory category:midwestern_u.s._recipes cookbook:potato_meat_loaf recipeCategory category:potato_recipes cookbook:potato_meat_loaf recipeCookingTechnique cookbook:beat cookbook:potato_meat_loaf recipeCuisine cookbook:midwestern_cuisine cookbook:potato_meat_loaf recipeFoodstuff cookbook:beef cookbook:potato_meat_loaf recipeFoodstuff cookbook:cheddar_cheese cookbook:potato_meat_loaf recipeFoodstuff cookbook:chili_powder cookbook:potato_meat_loaf recipeFoodstuff cookbook:egg cookbook:potato_meat_loaf recipeFoodstuff cookbook:onion cookbook:potato_meat_loaf recipeFoodstuff cookbook:pepper cookbook:potato_meat_loaf recipeFoodstuff cookbook:potato cookbook:potato_meat_loaf recipeFoodstuff cookbook:salt cookbook:potato_meat_loaf recipeFoodstuff cookbook:sausage cookbook:potato_meat_loaf recipeIngredient "½ pound bulk sausage" cookbook:potato_meat_loaf recipeIngredient "½ pound ground beef" cookbook:potato_meat_loaf recipeIngredient "¼ teaspoon pepper" cookbook:potato_meat_loaf recipeIngredient "½ teaspoon salt" cookbook:potato_meat_loaf recipeIngredient "~1 can cheddar cheese soup" cookbook:potato_meat_loaf recipeIngredient "1 egg, beaten" cookbook:potato_meat_loaf recipeIngredient "1 onion, sliced" cookbook:potato_meat_loaf recipeIngredient "1 teaspoon chili powder" cookbook:potato_meat_loaf recipeIngredient "4 medium potatoes, sliced" cookbook:potato_meat_loaf recipeIngredient "6 soda crackers, crumbled" cookbook:potato_meat_loaf recipeInstructions ["Preheat oven to 350\u00b0F","Place sliced potatoes in baking dish.","Place sliced onion over potatoes in baking dish.","Combine all ingredients except cheddar cheese soup, and mix well.","Press into baking dish, forming an indentation in the middle.","Pour cheddar cheese soup in indentation.","Bake 1 hour at 350\u00b0F","Stand 5 minutes before serving."] cookbook:potato_meat_loaf recipeYield 4 cookbook:potato_meat_loaf totalTime "prep ½ hour<br>bake 1 hour" cookbook:potato_meat_loaf type cookbook:recipes cookbook:potato_meat_loaf url https://en.wikibooks.org/wiki/Cookbook:Potato_Meat_Loaf cookbook:potato name "Mashed Potatoes" cookbook:potato name "Potato" cookbook:potato name "Potatoes" cookbook:potato_omelet difficulty 2 cookbook:potato_omelet label "potato omelet" cookbook:potato_omelet name "Potato Omelet" cookbook:potato_omelet recipeCategory category:breakfast_recipes cookbook:potato_omelet recipeCategory category:cheese_recipes cookbook:potato_omelet recipeCategory category:easy_recipes cookbook:potato_omelet recipeCategory category:egg_recipes cookbook:potato_omelet recipeCategory category:omelette_recipes cookbook:potato_omelet recipeCategory category:pan_fried_recipes cookbook:potato_omelet recipeCategory category:potato_recipes cookbook:potato_omelet recipeCategory category:recipes_with_metric_units cookbook:potato_omelet recipeCategory category:recipes_without_cooking_time cookbook:potato_omelet recipeCategory category:vegetarian_recipes cookbook:potato_omelet recipeEquipment cookbook:frying_pan cookbook:potato_omelet recipeFoodstuff cookbook:butter cookbook:potato_omelet recipeFoodstuff cookbook:cheese cookbook:potato_omelet recipeFoodstuff cookbook:egg cookbook:potato_omelet recipeFoodstuff cookbook:margarine cookbook:potato_omelet recipeFoodstuff cookbook:milk cookbook:potato_omelet recipeFoodstuff cookbook:onion cookbook:potato_omelet recipeFoodstuff cookbook:pepper cookbook:potato_omelet recipeFoodstuff cookbook:potato cookbook:potato_omelet recipeFoodstuff cookbook:salt cookbook:potato_omelet recipeFoodstuff cookbook:sugar cookbook:potato_omelet recipeIngredient "1/2 cup cheese (50g), shredded" cookbook:potato_omelet recipeIngredient "1/2 cup of milk (125ml)" cookbook:potato_omelet recipeIngredient "1-2 tablespoons of butter or margarine (optional)" cookbook:potato_omelet recipeIngredient "1/4 teaspoon of pepper" cookbook:potato_omelet recipeIngredient "1/4 teaspoon of salt" cookbook:potato_omelet recipeIngredient "1 potato, chopped into 1/4" - 1/2" cubes (approximately 1cm)" cookbook:potato_omelet recipeIngredient "1 small onion, minced or chopped" cookbook:potato_omelet recipeIngredient "1 teaspoon of sugar" cookbook:potato_omelet recipeIngredient "5 eggs" cookbook:potato_omelet recipeInstructions ["In a bowl beat together eggs, sugar, salt and pepper.","Mix in milk.","Heat up two frying pans to a medium temperature.","Use butter, margarine, or cooking spray on each pan.","Add chopped potatoes to one pan.","Cook potatoes until light brown, then add onions.","Add half of egg mixture to the other pan.","Cook omelet mixture until it starts to set (about 1 minute).","Add onions, potatoes, and cheese on top of partially set omelet.","Fold plain side of omelet over the filling and cook for an additional 30 seconds","Spanish Omelet"] cookbook:potato_omelet recipeYield 2 cookbook:potato_omelet type cookbook:recipes cookbook:potato_omelet url https://en.wikibooks.org/wiki/Cookbook:Potato_Omelet cookbook:potato_pancakes label "potato pancakes" cookbook:potato_pancakes name "Potato Pancakes" cookbook:potato_pancakes recipeCategory category:breakfast_recipes cookbook:potato_pancakes recipeCategory category:israeli_recipes cookbook:potato_pancakes recipeCategory category:pancake_recipes cookbook:potato_pancakes recipeCategory category:pan_fried cookbook:potato_pancakes recipeCategory category:potato_recipes cookbook:potato_pancakes recipeCategory category:side_dish_recipes cookbook:potato_pancakes recipeCuisine cookbook:cuisine_of_israel cookbook:potato_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:potato_pancakes recipeFoodstuff cookbook:applesauce cookbook:potato_pancakes recipeFoodstuff cookbook:corn cookbook:potato_pancakes recipeFoodstuff cookbook:egg cookbook:potato_pancakes recipeFoodstuff cookbook:flour cookbook:potato_pancakes recipeFoodstuff cookbook:onion cookbook:potato_pancakes recipeFoodstuff cookbook:potato cookbook:potato_pancakes recipeFoodstuff cookbook:salt cookbook:potato_pancakes recipeFoodstuff cookbook:sour_cream cookbook:potato_pancakes recipeFoodstuff cookbook:vegetable_oil cookbook:potato_pancakes recipeIngredient "1 egg, beaten" cookbook:potato_pancakes recipeIngredient "1 medium onion" cookbook:potato_pancakes recipeIngredient "2 tablespoons Matzo meal, corn meal, or flour" cookbook:potato_pancakes recipeIngredient "2 tablespoons vegetable oil" cookbook:potato_pancakes recipeIngredient "4 large potatoes" cookbook:potato_pancakes recipeIngredient "Applesauce and/or sour cream" cookbook:potato_pancakes recipeIngredient "Salt to taste" cookbook:potato_pancakes recipeInstructions ["Peel potatoes and onion and grate.","Mix potato and onion with egg, meal, and salt.","Heat oil in a 10" pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture onto the pan per pancake. Turn once to allow both sides to fry.","Serve with applesauce and\/or sour cream as a topping.","[[Cookbook:Latkes]]"] cookbook:potato_pancakes type cookbook:recipes cookbook:potato_pancakes url https://en.wikibooks.org/wiki/Cookbook:Potato_Pancakes cookbook:potato_pudding difficulty 2 cookbook:potato_pudding name "Potato Pudding" cookbook:potato_pudding recipeCategory category:baking_recipes cookbook:potato_pudding recipeCategory category:cornish_recipes cookbook:potato_pudding recipeCategory category:dessert_recipes cookbook:potato_pudding recipeCategory category:easy_recipes cookbook:potato_pudding recipeCategory category:english_recipes cookbook:potato_pudding recipeCategory category:potato_recipes cookbook:potato_pudding recipeCategory category:pudding_and_custard_recipes cookbook:potato_pudding recipeCuisine cookbook:cornish_cuisine cookbook:potato_pudding recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:potato_pudding recipeIngredient "1/2 a nutmeg, grated." cookbook:potato_pudding recipeIngredient "1/2 pint cream." cookbook:potato_pudding recipeIngredient "1 lb cooked potatoes." cookbook:potato_pudding recipeIngredient "1 oz currants." cookbook:potato_pudding recipeIngredient "4 oz butter." cookbook:potato_pudding recipeIngredient "6 eggs." cookbook:potato_pudding recipeIngredient "6 oz sugar." cookbook:potato_pudding recipeIngredient "Teaspoon brandy, or more to taste." cookbook:potato_pudding recipeIngredient "Zest of 1 lemon." cookbook:potato_pudding recipeInstructions ["Melt butter in cream, sieve or Mouli-mill potatoes.","Beat eggs lightly, mix all together.","Either bake in a pastry-lined dish until golden-brown (moderately hot oven) on top, or steam in a mould for about an hour."] cookbook:potato_pudding recipeNotes "*''dated'' 1824 *''from'' St. Just W.I. ''in'' Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. *First collected & published by Edith Martin, Tregavethan, Truro, 1929, ''for'' The Cornwall F.of W. I. " cookbook:potato_pudding recipeYield 8 cookbook:potato_pudding totalTime "15 minutes plus 1 hour cooking" cookbook:potato_pudding type cookbook:recipes cookbook:potato_pudding url https://en.wikibooks.org/wiki/Cookbook:Potato_Pudding cookbook:potato recipeIngredient "Aloo gobi" cookbook:potato recipeIngredient "Aloo masala" cookbook:potato recipeIngredient "Bengal Potatoes" cookbook:potato recipeIngredient "Bubble and Squeak" cookbook:potato recipeIngredient "French Fries" cookbook:potato recipeIngredient "Keralan vegetable stew" cookbook:potato recipeIngredient "Latkes" cookbook:potato recipeIngredient "Lefse" cookbook:potato recipeIngredient "Moussaka (Bulgarian)" cookbook:potato recipeIngredient "Mussels with Potatoes" cookbook:potato recipeIngredient "Potato Castle" cookbook:potato recipeIngredient "Potato-Chickpea Curry" cookbook:potato recipeIngredient "Potatoes Anna" cookbook:potato recipeIngredient "Potato Pancakes" cookbook:potato recipeIngredient "Potato Salad" cookbook:potato recipeIngredient "Potato Skins" cookbook:potato recipeIngredient "Potato Soup" cookbook:potato recipeIngredient "Potato Stew" cookbook:potato recipeIngredient "Rosemary Garlic Baked Potatoes" cookbook:potato recipeIngredient "Samosa" cookbook:potato recipeIngredient "Shepherd's pie" cookbook:potato recipeIngredient "Silvash Gombotz" cookbook:potato recipeIngredient "Stovies" cookbook:potato recipeIngredient "Tartiflette" cookbook:potato recipeIngredient "Vegetable Stew and Dumplings" cookbook:potato-ricer label "potato ricer" cookbook:potato-ricer label "potato-ricer" cookbook:potato-ricer name "Potato-ricer" cookbook:potato-ricer type cookbook:cookbook/equipment cookbook:potato-ricer url https://en.wikibooks.org/wiki/Cookbook:Potato-ricer cookbook:potato_salad_(american) difficulty 2 cookbook:potato_salad_(american) label "potato salad (american)" cookbook:potato_salad_(american) name "Great American Potato Salad" cookbook:potato_salad_(american) name "Potato Salad (American)" cookbook:potato_salad_(american) recipeCategory category:american_recipes cookbook:potato_salad_(american) recipeCategory category:boiled_recipes cookbook:potato_salad_(american) recipeCategory category:easy_recipes cookbook:potato_salad_(american) recipeCategory category:gluten-free_recipes cookbook:potato_salad_(american) recipeCategory category:inexpensive_recipes cookbook:potato_salad_(american) recipeCategory category:pickle_recipes cookbook:potato_salad_(american) recipeCategory category:potato_recipes cookbook:potato_salad_(american) recipeCategory category:refrigerated_recipes cookbook:potato_salad_(american) recipeCategory category:salad_recipes cookbook:potato_salad_(american) recipeCategory category:side_dish_recipes cookbook:potato_salad_(american) recipeCategory category:vegetarian_recipes cookbook:potato_salad_(american) recipeCookingTechnique cookbook:boiling cookbook:potato_salad_(american) recipeCookingTechnique cookbook:chopping cookbook:potato_salad_(american) recipeCookingTechnique cookbook:simmering cookbook:potato_salad_(american) recipeCuisine cookbook:cuisine_of_the_united_states cookbook:potato_salad_(american) recipeCuisine cookbook:louisiana_creole_cuisine cookbook:potato_salad_(american) recipeCuisine cookbook:new_england_cuisine cookbook:potato_salad_(american) recipeFoodstuff cookbook:celery cookbook:potato_salad_(american) recipeFoodstuff cookbook:mustard cookbook:potato_salad_(american) recipeFoodstuff cookbook:onion cookbook:potato_salad_(american) recipeFoodstuff cookbook:parsley cookbook:potato_salad_(american) recipeFoodstuff cookbook:pepper cookbook:potato_salad_(american) recipeFoodstuff cookbook:potato cookbook:potato_salad_(american) recipeFoodstuff cookbook:salt cookbook:potato_salad_(american) recipeFoodstuff cookbook:vinegar cookbook:potato_salad_(american) recipeIngredient "¾ cup mayonnaise" cookbook:potato_salad_(american) recipeIngredient "¾ teaspoon celery seed" cookbook:potato_salad_(american) recipeIngredient "¼ teaspoon ground black pepper" cookbook:potato_salad_(american) recipeIngredient "¾ teaspoon powdered mustard" cookbook:potato_salad_(american) recipeIngredient "1 medium rib of celery" cookbook:potato_salad_(american) recipeIngredient "1 tablespoon plus ½ teaspoon salt" cookbook:potato_salad_(american) recipeIngredient "2 pounds (3 or 4 medium) russet potatoes" cookbook:potato_salad_(american) recipeIngredient "2 tablespoons distilled white vinegar" cookbook:potato_salad_(american) recipeIngredient "2 tablespoons minced fresh parsley leaves" cookbook:potato_salad_(american) recipeIngredient "2 tablespoons minced onion" cookbook:potato_salad_(american) recipeIngredient "3 tablespoons sweet pickle relish" cookbook:potato_salad_(american) recipeInstructions ["Peel and cut potatoes into \u00be inch cubes.","Cover potatoes with an inch of water in a large saucepan and boil.","Add 1 tablespoon salt to boiling water and reduce heat to medium.","Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. (Taste a piece-don't overcook!)","Drain potatoes and place in a large bowl.","Toss gently with vinegar, with a rubber spatula.","Cool potatoes. They must be no more than barely warm to mix.","Chop celery fine.","Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and \u00bd teaspoon salt.","Gently fold together dressing mix and potatoes.","Cover and refrigerate at least an hour, until thoroughly chilled."] cookbook:potato_salad_(american) recipeNotes "* You may have to substitute celery salt for the celery seeds, but then leave out the salt in the dressing. * Do not mix too much once the potatoes are in, or they will break down. * A couple of hard-boiled eggs, diced about \u00bc inch may be added when the final mix is made. * American Potato Salad, with a Southern Ontario variation. * Grammy's Potato Salad, New England style. " cookbook:potato_salad_(american) recipeYield 6 cookbook:potato_salad_(american) totalTime "1 hour" cookbook:potato_salad_(american) type cookbook:recipes cookbook:potato_salad_(american) url https://en.wikibooks.org/wiki/Cookbook:Great_American_Potato_Salad cookbook:potato_salad_(american) url https://en.wikibooks.org/wiki/Cookbook:Potato_Salad_(American) cookbook:potato_salad difficulty 3 cookbook:potato_salad label "potato salad" cookbook:potato_salad name "Potato Salad" cookbook:potato_salad recipeCategory category:boiled_recipes cookbook:potato_salad recipeCategory category:canadian_recipes cookbook:potato_salad recipeCategory category:egg_recipes cookbook:potato_salad recipeCategory category:medium_difficulty_recipes cookbook:potato_salad recipeCategory category:potato_recipes cookbook:potato_salad recipeCategory category:recipes_with_metric_units cookbook:potato_salad recipeCategory category:recipes_without_servings cookbook:potato_salad recipeCategory category:refrigerated_recipes cookbook:potato_salad recipeCategory category:salad_recipes cookbook:potato_salad recipeFoodstuff cookbook:bacon cookbook:potato_salad recipeFoodstuff cookbook:carrot cookbook:potato_salad recipeFoodstuff cookbook:celery cookbook:potato_salad recipeFoodstuff cookbook:egg cookbook:potato_salad recipeFoodstuff cookbook:flour cookbook:potato_salad recipeFoodstuff cookbook:mustard cookbook:potato_salad recipeFoodstuff cookbook:paprika cookbook:potato_salad recipeFoodstuff cookbook:parsley cookbook:potato_salad recipeFoodstuff cookbook:pea cookbook:potato_salad recipeFoodstuff cookbook:pepper cookbook:potato_salad recipeFoodstuff cookbook:potato cookbook:potato_salad recipeFoodstuff cookbook:salt cookbook:potato_salad recipeFoodstuff cookbook:sugar cookbook:potato_salad recipeFoodstuff cookbook:vinegar cookbook:potato_salad recipeFoodstuff cookbook:water cookbook:potato_salad recipeIngredient "1 1/2 teaspoon salt" cookbook:potato_salad recipeIngredient "1/2 cup (120g) finely chopped yellow onion" cookbook:potato_salad recipeIngredient "1/2 cup (120ml) of vinegar" cookbook:potato_salad recipeIngredient "1/2 teaspoon of celery seed" cookbook:potato_salad recipeIngredient "1/4 cup (60g) flour" cookbook:potato_salad recipeIngredient "1 cup (240ml) of water" cookbook:potato_salad recipeIngredient "1 tablespoon of fresh parsley" cookbook:potato_salad recipeIngredient "2 hard boiled eggs" cookbook:potato_salad recipeIngredient "2 pounds (~1kg) of potatoes" cookbook:potato_salad recipeIngredient "2 tablespoons of sugar" cookbook:potato_salad recipeIngredient "6 slices of bacon" cookbook:potato_salad recipeIngredient "paprika" cookbook:potato_salad recipeIngredient "pepper" cookbook:potato_salad recipeInstructions ["Cook bacon strips, cut into small pieces and set aside for later.","Boil potatoes for 5-10 minutes or until softened; cut into small chunks or thick slices.","Place potatoes in a large bowl and let them come to room temperature.","In a bowl combine flour, celery seed, parsley, chopped onion, salt and pepper.","Pour the water and vinegar into a pot, stir in sugar and bring to a boil. Add the dry mixture and stir until thickened.","In the original bowl place potatoes and bacon, pour on thickened mixture.","Break apart eggs and stir lightly into the bowl to combine.","Place in large serving bowl and sprinkle with paprika.","Serve"] cookbook:potato_salad recipeNotes "* Potatoes may be boiled whole in skins, cooled, and carefully peeled to leave the thin, yellow protein layer intact for improved nutritional value and flavour. Slice at room temperature or chilled. * Chopping the potatoes into small pieces allow more surface to be coated and improves the flavour. * Omit salt and use a chicken-flavoured bouillon cube instead. Add chopped onion to bouillon and simmer for a few minutes to blend flavours. * Salad can be served chilled or warm to preference. * American Potato Salad, with a Southern Ontario variation. * Ensalada Rusa, a Uruguayan potato salad containing peas and carrots. * German Potato Salad, a warm salad containing bacon. * Grammy's Potato Salad, a New England style recipe. * Potato Salad (American), another American-style recipe made with mustard and sweet relish. " cookbook:potato_salad totalTime "30 minutes" cookbook:potato_salad type cookbook:recipes cookbook:potato_salad url https://en.wikibooks.org/wiki/Cookbook:Potato_Salad cookbook:potato_samosas_(aloo_pies) difficulty 2 cookbook:potato_samosas_(aloo_pies) label "aloo pies" cookbook:potato_samosas_(aloo_pies) name "Aloo Pies" cookbook:potato_samosas_(aloo_pies) name "Potato Samosas (Aloo Pies)" cookbook:potato_samosas_(aloo_pies) recipeCategory category:caribbean_recipes cookbook:potato_samosas_(aloo_pies) recipeCategory category:cumin_recipes cookbook:potato_samosas_(aloo_pies) recipeCategory category:easy_recipes cookbook:potato_samosas_(aloo_pies) recipeCategory category:potato_recipes cookbook:potato_samosas_(aloo_pies) recipeCategory category:recipes_needing_photos cookbook:potato_samosas_(aloo_pies) recipeCategory category:recipes_with_metric_units cookbook:potato_samosas_(aloo_pies) recipeCategory category:trinidadian_and_tobagonian_recipes cookbook:potato_samosas_(aloo_pies) recipeCategory category:vegan_recipes cookbook:potato_samosas_(aloo_pies) recipeCategory category:vegetarian_recipes cookbook:potato_samosas_(aloo_pies) recipeCookingTechnique cookbook:deep_fat_frying cookbook:potato_samosas_(aloo_pies) recipeCuisine cookbook:caribbean_cuisines cookbook:potato_samosas_(aloo_pies) recipeCuisine cookbook:vegan_cuisine cookbook:potato_samosas_(aloo_pies) recipeFoodstuff cookbook:baking_powder cookbook:potato_samosas_(aloo_pies) recipeFoodstuff cookbook:cumin cookbook:potato_samosas_(aloo_pies) recipeFoodstuff cookbook:flour cookbook:potato_samosas_(aloo_pies) recipeFoodstuff cookbook:oil_and_fat cookbook:potato_samosas_(aloo_pies) recipeFoodstuff cookbook:pepper cookbook:potato_samosas_(aloo_pies) recipeFoodstuff cookbook:potato cookbook:potato_samosas_(aloo_pies) recipeFoodstuff cookbook:salt cookbook:potato_samosas_(aloo_pies) recipeFoodstuff cookbook:water cookbook:potato_samosas_(aloo_pies) recipeIngredient "¾ cups water" cookbook:potato_samosas_(aloo_pies) recipeIngredient "½ tsp. salt" cookbook:potato_samosas_(aloo_pies) recipeIngredient "2 cups all purpose flour" cookbook:potato_samosas_(aloo_pies) recipeIngredient "2 tsp. baking powder" cookbook:potato_samosas_(aloo_pies) recipeIngredient "4 medium potatoes, approximately 600g or 1lb" cookbook:potato_samosas_(aloo_pies) recipeIngredient "Ground or whole cumin ([jeera) to taste, approximately 1 - 1½ tsp." cookbook:potato_samosas_(aloo_pies) recipeIngredient "Hot pepper" cookbook:potato_samosas_(aloo_pies) recipeIngredient "Oil for deep frying" cookbook:potato_samosas_(aloo_pies) recipeIngredient "Salt and black pepper" cookbook:potato_samosas_(aloo_pies) recipeInstructions ["Mix flour, baking powder, salt and water and knead lightly.","Set aside to relax, covered with a bowl or wet cloth","Boil potatoes in salt water until tender","Peel and mash potatoes well","*If whole cumin is used, heat in a dry pan for a few minutes to release the flavour","Season with salt, black pepper, hot pepper and geera","Divide dough into 9 balls called a loyah","Flatten out balls into 10cm, 4" circles and fill with potato","Wet one edge with water, fold over and seal, enclosing all potato","Deep fry in oil until golden brown","Drain on brown paper or kitchen towel."] cookbook:potato_samosas_(aloo_pies) recipeYield 4 cookbook:potato_samosas_(aloo_pies) totalTime "45 minutes" cookbook:potato_samosas_(aloo_pies) type cookbook:recipes cookbook:potato_samosas_(aloo_pies) url https://en.wikibooks.org/wiki/Cookbook:Aloo_Pies cookbook:potato_samosas_(aloo_pies) url https://en.wikibooks.org/wiki/Cookbook:Potato_Samosas_(Aloo_Pies) cookbook:potato_skins label "potato skins" cookbook:potato_skins name "Potato Skins" cookbook:potato_skins recipeCategory category:appetizer_recipes cookbook:potato_skins recipeCategory category:broiled_recipes cookbook:potato_skins recipeCategory category:cheese_recipes cookbook:potato_skins recipeCategory category:deep_fried_recipes cookbook:potato_skins recipeCategory category:potato_recipes cookbook:potato_skins recipeFoodstuff cookbook:bacon cookbook:potato_skins recipeFoodstuff cookbook:cheddar_cheese cookbook:potato_skins recipeFoodstuff cookbook:chive cookbook:potato_skins recipeFoodstuff cookbook:potato cookbook:potato_skins recipeIngredient "12 slices bacon, cooked & crumbled (optional)" cookbook:potato_skins recipeIngredient "2 cups (8 oz.) shredded Cheddar cheese" cookbook:potato_skins recipeIngredient "2 tablespoons chopped fresh chives, divided" cookbook:potato_skins recipeIngredient "8 small baking potatoes" cookbook:potato_skins recipeIngredient "Garlic salt" cookbook:potato_skins recipeIngredient "Vegetable oil" cookbook:potato_skins type cookbook:recipes cookbook:potato_skins url https://en.wikibooks.org/wiki/Cookbook:Potato_Skins cookbook:potato_soup difficulty 2 cookbook:potato_soup label "potato soup" cookbook:potato_soup name "Potato Soup" cookbook:potato_soup recipeCategory category:boiled_recipes cookbook:potato_soup recipeCategory category:dairy_recipes cookbook:potato_soup recipeCategory category:easy_recipes cookbook:potato_soup recipeCategory category:polish_recipes cookbook:potato_soup recipeCategory category:potato_recipes cookbook:potato_soup recipeCategory category:recipes_with_images cookbook:potato_soup recipeCategory category:soup_recipes cookbook:potato_soup recipeCookingTechnique cookbook:dice cookbook:potato_soup recipeCuisine cookbook:cuisine_of_poland cookbook:potato_soup recipeFoodstuff cookbook:bouillon_cube cookbook:potato_soup recipeFoodstuff cookbook:butter cookbook:potato_soup recipeFoodstuff cookbook:carrot cookbook:potato_soup recipeFoodstuff cookbook:flour cookbook:potato_soup recipeFoodstuff cookbook:margarine cookbook:potato_soup recipeFoodstuff cookbook:milk cookbook:potato_soup recipeFoodstuff cookbook:onion cookbook:potato_soup recipeFoodstuff cookbook:parsley cookbook:potato_soup recipeFoodstuff cookbook:pepper cookbook:potato_soup recipeFoodstuff cookbook:potato cookbook:potato_soup recipeFoodstuff cookbook:stock cookbook:potato_soup recipeFoodstuff cookbook:thyme cookbook:potato_soup recipeIngredient "1/2 tsp ground black pepper to taste" cookbook:potato_soup recipeIngredient "1/4 cup butter or margarine" cookbook:potato_soup recipeIngredient "1/4 tsp dried thyme" cookbook:potato_soup recipeIngredient "1 large onion" cookbook:potato_soup recipeIngredient "1 tbsp dried parsley" cookbook:potato_soup recipeIngredient "2 carrots, diced" cookbook:potato_soup recipeIngredient "2 cubes chicken bouillon" cookbook:potato_soup recipeIngredient "3 cups milk" cookbook:potato_soup recipeIngredient "3 cups water" cookbook:potato_soup recipeIngredient "3 tbsp all-purpose flour" cookbook:potato_soup recipeIngredient "6 potatoes, peeled and diced" cookbook:potato_soup recipeInstructions ["Cook onion in butter until tender","Bring the diced potatoes, carrots, water and chicken bouillon in another stock pot to a boil. Simmer about 10 minutes or until tender. Add ground black pepper.","Add the flour to the cooked onions to make a paste. Stir in the milk. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.","Use vegetable stock instead of chicken bouillon for a vegetarian soup.","Add leeks if available.","Omit all ingredients except potatoes, water, salt and pepper for a simple and surprisingly pleasing potato soup. High quality, flavorful potatoes are required for this variation, which itself presents an ideal base for an inventive cook to expand upon."] cookbook:potato_soup recipeYield 4-5 people cookbook:potato_soup totalTime "90 minutes" cookbook:potato_soup type cookbook:recipes cookbook:potato_soup url https://en.wikibooks.org/wiki/Cookbook:Potato_Soup cookbook:potato_spelt_oat_burger label "potato spelt oat burger" cookbook:potato_spelt_oat_burger name "Potato Spelt Oat Burger" cookbook:potato_spelt_oat_burger recipeCategory category:recipes_with_metric_units cookbook:potato_spelt_oat_burger recipeCategory category:vegan_recipes cookbook:potato_spelt_oat_burger recipeCuisine cookbook:vegan_cuisine cookbook:potato_spelt_oat_burger recipeFoodstuff cookbook:chiles cookbook:potato_spelt_oat_burger recipeFoodstuff cookbook:onion cookbook:potato_spelt_oat_burger recipeFoodstuff cookbook:potato cookbook:potato_spelt_oat_burger recipeFoodstuff cookbook:savory cookbook:potato_spelt_oat_burger recipeFoodstuff cookbook:soy_sauce cookbook:potato_spelt_oat_burger recipeFoodstuff cookbook:spelt cookbook:potato_spelt_oat_burger recipeFoodstuff cookbook:tomato cookbook:potato_spelt_oat_burger recipeIngredient "Mashed potatoes" cookbook:potato_spelt_oat_burger recipeIngredient "Oat flakes" cookbook:potato_spelt_oat_burger recipeIngredient "optional: tomatoes, onions" cookbook:potato_spelt_oat_burger recipeIngredient "Soy sauce" cookbook:potato_spelt_oat_burger recipeIngredient "Spelt" cookbook:potato_spelt_oat_burger recipeIngredient "Spices: salt, pepper, savory, chili pepper, gyros spice <sup>[1]</sup>" cookbook:potato_spelt_oat_burger recipeInstructions ["Mash potatoes.","Mix with spelt flour and oat flakes in about equals amounts (1:1:1).","Add soy sauce and water.","Hack and fry tomatoes and onions and add to mixture, if desired.","Add spices.","Form burgers in a pan and fry burgers lightly with some oil.","Hamburger"] cookbook:potato_spelt_oat_burger type cookbook:recipes cookbook:potato_spelt_oat_burger url https://en.wikibooks.org/wiki/Cookbook:Potato_Spelt_Oat_Burger cookbook:potato_starch label "potato starch" cookbook:potato_stew difficulty 3 cookbook:potato_stew label "potato stew" cookbook:potato_stew name "Potato Stew" cookbook:potato_stew recipeCategory category:boiled_recipes cookbook:potato_stew recipeCategory category:dairy_recipes cookbook:potato_stew recipeCategory category:medium_difficulty_recipes cookbook:potato_stew recipeCategory category:potato_recipes cookbook:potato_stew recipeCategory category:recipes_with_images cookbook:potato_stew recipeCategory category:recipes_with_metric_units cookbook:potato_stew recipeCategory category:stew_recipes cookbook:potato_stew recipeFoodstuff cookbook:butter cookbook:potato_stew recipeFoodstuff cookbook:dill cookbook:potato_stew recipeFoodstuff cookbook:flour cookbook:potato_stew recipeFoodstuff cookbook:milk cookbook:potato_stew recipeFoodstuff cookbook:pepper cookbook:potato_stew recipeFoodstuff cookbook:potato cookbook:potato_stew recipeFoodstuff cookbook:salt cookbook:potato_stew recipeFoodstuff cookbook:wheat cookbook:potato_stew recipeIngredient "10 leftover boiled potatoes" cookbook:potato_stew recipeIngredient "20 ml of butter (optional)" cookbook:potato_stew recipeIngredient "30 ml of wheat flour" cookbook:potato_stew recipeIngredient "4 dl of milk, preferably with high fat content (about 3%)" cookbook:potato_stew recipeIngredient "Dill" cookbook:potato_stew recipeIngredient "salt" cookbook:potato_stew recipeIngredient "white pepper" cookbook:potato_stew recipeYield 4 cookbook:potato_stew totalTime "10 min" cookbook:potato_stew type cookbook:recipes cookbook:potato_stew url https://en.wikibooks.org/wiki/Cookbook:Potato_Stew cookbook:potato type cookbook:ingredients cookbook:potato type cookbook:vegetable cookbook:potato url https://en.wikibooks.org/wiki/Cookbook:Mashed_Potatoes cookbook:potato url https://en.wikibooks.org/wiki/Cookbook:Potato cookbook:potato url https://en.wikibooks.org/wiki/Cookbook:Potatoes cookbook:potato_waffles label "potato waffles" cookbook:pot-au-feu label "pot-au-feu" cookbook:pot-au-feu name "Pot-au-feu" cookbook:pot-au-feu recipeCategory category:beef_recipes cookbook:pot-au-feu recipeCategory category:boiled_recipes cookbook:pot-au-feu recipeCategory category:french_recipes cookbook:pot-au-feu recipeCategory category:stew_recipes cookbook:pot-au-feu recipeCategory category:vegetable_recipes cookbook:pot-au-feu recipeCuisine cookbook:cuisine_of_france cookbook:pot-au-feu type cookbook:recipes cookbook:pot-au-feu url https://en.wikibooks.org/wiki/Cookbook:Pot-au-feu cookbook:pot_cheese label "pot cheese" cookbook:potjie label "potjie" cookbook:pot label "pot" cookbook:pots_and_pans#cast_iron label "cast-iron pan" cookbook:pots_and_pans#enameled_cast_iron label "casserole" cookbook:pots_and_pans#enameled_cast_iron label "casseroles" cookbook:pots_and_pans label "baking pan" cookbook:pots_and_pans label "baking pans" cookbook:pots_and_pans label "casserole" cookbook:pots_and_pans label "casserole dish" cookbook:pots_and_pans label "casseroles" cookbook:pots_and_pans label "glass baking pan" cookbook:pots_and_pans label "loaf pan" cookbook:pots_and_pans label "medium saucepan" cookbook:pots_and_pans label "muffin cups" cookbook:pots_and_pans label "pan" cookbook:pots_and_pans label "pot" cookbook:pots_and_pans label "pots & pans" cookbook:pots_and_pans label "pots and pans" cookbook:pots_and_pans label "roasting pan" cookbook:pots_and_pans name "Casserole" cookbook:pots_and_pans name "Pots and Pans" cookbook:pots_and_pans type cookbook:cookbook/equipment cookbook:pots_and_pans url https://en.wikibooks.org/wiki/Cookbook:Casserole cookbook:pots_and_pans url https://en.wikibooks.org/wiki/Cookbook:Pots_and_Pans cookbook:potsticker label "potsticker" cookbook:potsticker label "potsticker (gyoza)" cookbook:potsticker label "potstickers" cookbook:potsticker name "Potsticker" cookbook:potsticker recipeCategory category:boiled_recipes cookbook:potsticker recipeCategory category:chinese_recipes cookbook:potsticker recipeCategory category:dumpling_recipes cookbook:potsticker recipeCategory category:japanese_recipes cookbook:potsticker recipeCategory category:meat_recipes cookbook:potsticker recipeCategory category:pan_fried_recipes cookbook:potsticker recipeCategory category:recipes_with_metric_units cookbook:potsticker recipeCuisine cookbook:cuisine_of_china cookbook:potsticker recipeCuisine cookbook:cuisine_of_japan cookbook:potsticker recipeIngredient "1 package gyoza or wonton wrappers" cookbook:potsticker recipeInstructions ["Mix together the filling ingredients.","Place a small bowl of water on the work area.","Lay out one of the gyoza wrappers in front of you.","Dip your finger in the water and moisten the edges of the wrapper.","Place a heaped teaspoon of filling in the middle of the wrapper.","Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.","(You may want to use a cornstarch\/water mixture to make this easier).","Heat 2 Tablespoons oil in a large skillet or wok.","When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).","Without turning the dumplings over, add 1 cup of water and cover.","Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).","Let the dumplings cook for a few more minutes with the heat turned off.","[http:\/\/glogger.eyetap.org\/dispComic.php?comicname=9a4db3c56ec89a09641e44bf57ed6e39.xml How To Making Dumplings in a Storyboard] - A storyboard of how to make potsticker dumplings"] cookbook:pot_stickers name "Pot Stickers" cookbook:pot_stickers recipeCategory category:boiled_recipes cookbook:pot_stickers recipeCategory category:chinese_recipes cookbook:pot_stickers recipeCategory category:dumpling_recipes cookbook:pot_stickers recipeCategory category:pan_fried_recipes cookbook:pot_stickers recipeCategory category:recipes_with_images cookbook:pot_stickers recipeCuisine cookbook:cuisine_of_china cookbook:pot_stickers type cookbook:recipes cookbook:pot_stickers url https://en.wikibooks.org/wiki/Cookbook:Pot_Stickers cookbook:potsticker type cookbook:recipes cookbook:potsticker url https://en.wikibooks.org/wiki/Cookbook:Potsticker cookbook:pottilohko label "pottilohko" cookbook:pouch-roasted_snapper name "Pouch-Roasted Snapper" cookbook:pouch-roasted_snapper recipeCategory category:baked_recipes cookbook:pouch-roasted_snapper recipeCategory category:dill_recipes cookbook:pouch-roasted_snapper recipeCategory category:fish_recipes cookbook:pouch-roasted_snapper recipeCategory category:main_course_recipes cookbook:pouch-roasted_snapper recipeCategory category:recipes_with_metric_units cookbook:pouch-roasted_snapper recipeCategory category:wine_recipes cookbook:pouch-roasted_snapper recipeIngredient "1/2 cup dry white wine" cookbook:pouch-roasted_snapper recipeIngredient "1/2 large bunch each dill, oregano, thyme, and parsley plus 1 1/2 sprigs rosemary, all whole" cookbook:pouch-roasted_snapper recipeIngredient "1 2-lb (about 1 kg) whole red snapper, cleaned, fins removed, head and tail intact" cookbook:pouch-roasted_snapper recipeIngredient "1/4 cup butter, cut into small cubes" cookbook:pouch-roasted_snapper recipeIngredient "2 cups couscous, rinsed and sprinkled with kosher salt and allowed to let sit for 10 minutes" cookbook:pouch-roasted_snapper recipeIngredient "2 large lemons, thinly sliced" cookbook:pouch-roasted_snapper recipeIngredient "2 Tbsp Worcestershire sauce" cookbook:pouch-roasted_snapper recipeIngredient "Salt and freshly ground black pepper" cookbook:pouch-roasted_snapper recipeInstructions ["Lay the fish diagonally on a parchment-lined baking pan. Sprinkle liberally with salt and black pepper, inside and out. Stuff with herbs and several slices of lemon. Place remaining lemon slices under fish.","Run couscous through a sieve all around the fish. Drizzle Worcestershire sauce and white white over fish. Dollop butter all over top.","Top with another piece of parchment and staple shut.","Bake at 425\u00b0F (about 215C) for 30 minutes. Open with a paring knife and serve."] cookbook:pouch-roasted_snapper type cookbook:recipes cookbook:pouch-roasted_snapper url https://en.wikibooks.org/wiki/Cookbook:Pouch-Roasted_Snapper cookbook:poultry_shake label "poultry shake" cookbook:poultry_shake name "Poultry Shake" cookbook:poultry_shake recipeCategory category:spice_mix_recipes cookbook:poultry_shake recipeIngredient "1/2 cup paprika" cookbook:poultry_shake recipeIngredient "1/2 cup salt" cookbook:poultry_shake recipeIngredient "1/3 cup garlic powder" cookbook:poultry_shake recipeIngredient "1/3 cup lemon pepper" cookbook:poultry_shake recipeIngredient "1/4 cup cayenne pepper" cookbook:poultry_shake recipeInstructions ["Combine all ingredients, then place in an airtight container with a shaker lid."] cookbook:poultry_shake type cookbook:recipes cookbook:poultry_shake url https://en.wikibooks.org/wiki/Cookbook:Poultry_Shake cookbook:pound_cake label "pound cake" cookbook:pound_cake name "Pound cake" cookbook:pound_cake name "Pound Cake" cookbook:pound_cake recipeCategory category:baking_recipes cookbook:pound_cake recipeCategory category:cake_recipes cookbook:pound_cake recipeCategory category:dessert_recipes cookbook:pound_cake recipeCategory category:lemon_recipes cookbook:pound_cake recipeCookingTechnique cookbook:baking cookbook:pound_cake recipeFoodstuff cookbook:butter cookbook:pound_cake recipeFoodstuff cookbook:currant cookbook:pound_cake recipeFoodstuff cookbook:egg cookbook:pound_cake recipeFoodstuff cookbook:flour cookbook:pound_cake recipeFoodstuff cookbook:raisin cookbook:pound_cake recipeFoodstuff cookbook:sugar cookbook:pound_cake recipeFoodstuff cookbook:vanilla cookbook:pound_cake recipeIngredient "0.25 cup juice from 1 or 2 medium lemons" cookbook:pound_cake recipeIngredient "0.5 cup sugar" cookbook:pound_cake recipeIngredient "0.5 teaspoon salt" cookbook:pound_cake recipeIngredient "½ pound assorted dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacé [maraschino] cherries) (optional)." cookbook:pound_cake recipeIngredient "½ pound butter" cookbook:pound_cake recipeIngredient "½ pound caster sugar" cookbook:pound_cake recipeIngredient "½ pound eggs (4 eggs)" cookbook:pound_cake recipeIngredient "½ pound self-raising flour (or rice flour if gluten-free)" cookbook:pound_cake recipeIngredient "1.25 cups sugar" cookbook:pound_cake recipeIngredient "1.5 cups cake flour, plus 1 tablespoon for dusting pan" cookbook:pound_cake recipeIngredient "1.5 teaspoons vanilla extract" cookbook:pound_cake recipeIngredient "16 tablespoons unsalted butter, plus 1 tablespoon, softened, for greasing pan" cookbook:pound_cake recipeIngredient "1 teaspoon baking powder" cookbook:pound_cake recipeIngredient "1 tsp vanilla extract (optional)" cookbook:pound_cake recipeIngredient "2 tablespoons grated zest from 2 medium lemons" cookbook:pound_cake recipeIngredient "2 teaspoons juice from same 2 lemons" cookbook:pound_cake recipeIngredient "4 large eggs" cookbook:pound_cake recipeInstructions ["Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit. Grease 1 9 by 5 inch Pyrex\u2122 loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.","In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, 1 to 2 minutes or until melted. Whisk melted butter thoroughly.","In food processor, pulse sugar and lemon zest until combined. Add lemon juice, eggs, and vanilla; process until combined. With processor running, drizzle melted butter through feed tube. Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, gently whisking after each addition.","Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees Fahrenheit and continue to bake until deep golden brown and skewer inserted in center comes out clean (about 35 minutes,) rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn cake onto wire rack, poke on top and sides with a toothpick or skewer, and brush on lemon glaze (see below.) Cool to room temperature (at least 1 hour.) Once cooled, cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.","Pelzel, Raquel. January-February 2004. "Simplifying Lemon Pound Cake." ''Cook's Illustrated'', p. 24-25."] cookbook:pound_cake type cookbook:recipes cookbook:pound_cake url https://en.wikibooks.org/wiki/Cookbook:Pound_cake cookbook:pound_cake url https://en.wikibooks.org/wiki/Cookbook:Pound_Cake cookbook:pound label "lb." cookbook:pound label "lb" cookbook:pound label "lbs." cookbook:pound label "lbs" cookbook:pound label "pound" cookbook:pound label "pound (lb)" cookbook:pound label "pounds" cookbook:pound name "Pound" cookbook:pound type cookbook:cookbook/units_of_measurement cookbook:pound url https://en.wikibooks.org/wiki/Cookbook:Pound cookbook:poutine difficulty 1 cookbook:poutine label "poutine" cookbook:poutine name "Poutine" cookbook:poutine recipeCategory category:canadian_recipes cookbook:poutine recipeCategory category:cheese_recipes cookbook:poutine recipeCategory category:main_course_recipes cookbook:poutine recipeCategory category:potato_recipes cookbook:poutine recipeCategory category:recipes_with_images cookbook:poutine recipeCategory category:recipes_with_metric_units cookbook:poutine recipeCategory category:sauce_recipes cookbook:poutine recipeCategory category:side_dish_recipes cookbook:poutine recipeCategory category:very_easy_recipes cookbook:poutine recipeCookingTechnique cookbook:deep_fat_frying cookbook:poutine recipeFoodstuff cookbook:mozzarella_cheese cookbook:poutine recipeFoodstuff cookbook:potato cookbook:poutine recipeFoodstuff cookbook:sour_cream cookbook:poutine recipeIngredient "1 (290 g) can of poutine sauce (French: ''mélange à sauce poutine'') or gravy" cookbook:poutine recipeIngredient "1 L of vegetable oil for deep frying" cookbook:poutine recipeIngredient "2 cups fresh cheddar cheese curds or mozzarella" cookbook:poutine recipeIngredient "5 medium potatoes" cookbook:poutine recipeInstructions ["Slice potatoes into finger-width fries and rinse them well to remove any dirt","Begin warming gravy, keep the temperature low enough for a slow heating","Heat oil to 185\u00b0C (365\u00b0F)","Cook sliced potatoes in the oil, this should take about 5 minutes","Following a first frying to cook the potatoes, they are often removed and then fried again for about 1 minute to crisp the outside","Remove the fries from the oil; optionally place them on a paper towel mat to absorb excess oil","Move the fries to a serving dish and put room-temperature cheese curds over the fries","Pour the gravy over the top; the dish should be served before the cheese curds start to melt","''Et Voila! Vous avez une poutine.''"] cookbook:poutine recipeNotes "* Fresh cheddar cheese curds (preferably less than one day old) and crispy fries are considered essential to heighten the dynamic contrasts in texture, temperature and viscosity for which the dish is known. ** Air and moisture seep out of the curds over time, which alters their acidity level and causes proteins to lose their elasticity. This causes the curds to lose their complex texture and squeakiness. Food safety practices require refrigerating curds more than a day old, but this suppresses the properties of their texture. ** Because fresh curds are not always available, mozzarella cheese may be an unavoidable substitute. * The sauce is traditionally a light and thin chicken gravy. A light gravy will more easily coat all the fries, emulsifying into the remaining frying oil and unifying the dish. A ''sauce brune'' which is a combination of chicken and beef stock may also be used. * The high dynamic contrasts make eating poutine a rich sensory experience. Even small variations \u2013\u00a0relative temperatures, the size of the curds, the oil used for frying, or spices in the gravy \u2013 can result in a distinctly different poutine. *Restaurants which specialize in poutine, called ''poutineries'', often have dozens of varieties, most of which add a meat topping with the gravy adjusted for balance. *There are many internationally inspired variants which replace some or all of the ingredients but maintain the contrasts of a crispy element, a dairy-like element, and a unifying sauce: ** Replacing gravy with salsa, the cheese curds with sour cream, adding diced onions and tomatoes turns poutine into mexipoutine, an item also carried by the likes of Taco Bell under the name "Fries Supreme". ** Replacing the gravy with marinara sauce, adding either loose lean ground beef or crumbled sausage and replacing the cheese curds with mozzarella cheese changes the dish to poutine Italiano, used in several fast food restaurants in Toronto, Ontario. " cookbook:poutine recipeYield 2–4 cookbook:poutine totalTime "15–20 minutes" cookbook:poutine type cookbook:recipes cookbook:poutine url https://en.wikibooks.org/wiki/Cookbook:Poutine cookbook:poutouk label "poutouk" cookbook:powdered_sugar label "confectioner's sugar" cookbook:powdered_sugar label "confectioners' sugar" cookbook:powdered_sugar label "icing sugar" cookbook:powdered_sugar label "powdered" cookbook:powdered_sugar label "powdered sugar" cookbook:powdered_sugar label "powdered sugar, confectioners' sugar, and icing sugar" cookbook:powdered_sugar name "Confectioners sugar" cookbook:powdered_sugar name "Confectioners' sugar" cookbook:powdered_sugar name "Confectioners' Sugar" cookbook:powdered_sugar name "Icing sugar" cookbook:powdered_sugar name "Icing Sugar" cookbook:powdered_sugar name "Powdered sugar" cookbook:powdered_sugar name "Powdered Sugar" cookbook:powdered_sugar recipeCategory category:sweeteners cookbook:powdered_sugar type cookbook:ingredients cookbook:powdered_sugar url https://en.wikibooks.org/wiki/Cookbook:Confectioners_sugar cookbook:powdered_sugar url https://en.wikibooks.org/wiki/Cookbook:Confectioners'_sugar cookbook:powdered_sugar url https://en.wikibooks.org/wiki/Cookbook:Confectioners'_Sugar cookbook:powdered_sugar url https://en.wikibooks.org/wiki/Cookbook:Icing_sugar cookbook:powdered_sugar url https://en.wikibooks.org/wiki/Cookbook:Icing_Sugar cookbook:powdered_sugar url https://en.wikibooks.org/wiki/Cookbook:Powdered_sugar cookbook:powdered_sugar url https://en.wikibooks.org/wiki/Cookbook:Powdered_Sugar cookbook:pozole label "pozole" cookbook:praline label "'''praline'''" cookbook:praline name "Praline" cookbook:praline recipeCategory category:confectionery cookbook:praline type cookbook:ingredients cookbook:praline url https://en.wikibooks.org/wiki/Cookbook:Praline cookbook:pralin label "'''''pralin'''''" cookbook:pralin label "''pralin''" cookbook:pralin name "Pralin" cookbook:pralin recipeCategory category:confectionery cookbook:pralin recipeCategory category:dessert_recipes cookbook:pralin recipeCategory category:french_recipes cookbook:pralin recipeCategory category:recipes_with_images cookbook:pralin recipeCuisine cookbook:cuisine_of_france cookbook:pralin recipeIngredient "1/2 cup slivered almonds" cookbook:pralin recipeIngredient "1/2 cup sugar" cookbook:pralin recipeIngredient "2 Tbs. water" cookbook:pralin recipeIngredient "an oiled baking sheet or granite work surface" cookbook:pralin recipeInstructions ["Toast the almonds in a 350\u00baF (180\u00baC) oven for about 10 minutes, stirring frequently until they are light brown.","Boil the sugar and water in a small saucepan until the sugar turns golden brown.","Immediately sir in the almonds.","Reheat until liquid and pour onto the baking sheet.","When cold (about 10 minutes), break it into pieces","Pulverize in a blender or clean coffee grinder a few pieces at a time.","Store in an air-tight container but use within a relatively short time period as it tends to solidify over time."] cookbook:pralin type cookbook:recipes cookbook:pralin url https://en.wikibooks.org/wiki/Cookbook:Pralin cookbook:pratie_oaten label "pratie oaten" cookbook:prawn_curry label "prawn curry" cookbook:prawn_curry name "Prawn Curry" cookbook:prawn_curry recipeCategory category:boiled_recipes cookbook:prawn_curry recipeCategory category:curry_recipes cookbook:prawn_curry recipeCategory category:indian_recipes cookbook:prawn_curry recipeCategory category:shrimp_recipes cookbook:prawn_curry recipeCuisine cookbook:cuisine_of_india cookbook:prawn_curry recipeIngredient "1/2 kg tomatoes" cookbook:prawn_curry recipeIngredient "1/4 tsp nutmeg and mace powder" cookbook:prawn_curry recipeIngredient "1 black cardamom" cookbook:prawn_curry recipeIngredient "1 cup oil" cookbook:prawn_curry recipeIngredient "1 kg medium size prawns (shrimp) (clean them and cut their tails)" cookbook:prawn_curry recipeIngredient "1 Tbsp cumin powder" cookbook:prawn_curry recipeIngredient "1 Tbsp ginger paste (optional)" cookbook:prawn_curry recipeIngredient "1 Tbsp red chili powder" cookbook:prawn_curry recipeIngredient "1 tsp black pepper" cookbook:prawn_curry recipeIngredient "1 tsp mix spice powder (garam masala)" cookbook:prawn_curry recipeIngredient "1 tsp turmeric powder" cookbook:prawn_curry recipeIngredient "2 cinnamon sticks" cookbook:prawn_curry recipeIngredient "2 green cardamom" cookbook:prawn_curry recipeIngredient "2 Tbsp garlic paste" cookbook:prawn_curry recipeIngredient "3 cloves" cookbook:prawn_curry recipeIngredient "3 potatoes (cut in small cubes)" cookbook:prawn_curry recipeIngredient "4 medium size onions (cut in julienne)" cookbook:prawn_curry recipeIngredient "Salt to taste" cookbook:prawn_curry recipeInstructions ["Take a tablespoon of oil in a pan and saut\u00e9 prawns on medium high flame for 2 minutes only so that their water dries out and they turn pink in color. Don't try to cook prawns for more than that because they will become very hard like rubber and will give you a hard time chewing them.","In a sauce pan, heat the remaining oil and fry onions on high flame for 8-10 minutes and stir constantly while frying until they become light golden in color.","When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them on medium flame until they all mix together and form a curry. It takes at least 10 - 15 minutes for the curry to be cooked.","When curry becomes red in color and onions gets soft, add potato pieces with one cup of water and let them cook for 15 minutes until potato becomes tender.","After that uncover the pan and cook on high flame so that oil starts to separate from the gravy. Now its time to add rest of spices; cumin powder, black pepper powder, mix spice powder and nutmeg and mace powder.","In the end, add fried prawn pieces and sprinkle some coriander leaves. Mix them together and and then cover the pan. Just cook for a minute on very low flame."] cookbook:prawn_curry type cookbook:recipes cookbook:prawn_curry url https://en.wikibooks.org/wiki/Cookbook:Prawn_Curry cookbook:p recipeCategory category:baked_recipes cookbook:preheat label "preheat" cookbook:prekmurska_gibanica label "prekmurska gibanica" cookbook:prekmurska_gibanica name "Prekmurska gibanica" cookbook:prekmurska_gibanica name "Prekmurska Gibanica" cookbook:prekmurska_gibanica recipeCategory category:baking_recipes cookbook:prekmurska_gibanica recipeCategory category:breakfast_recipes cookbook:prekmurska_gibanica recipeCategory category:dessert_recipes cookbook:prekmurska_gibanica recipeCategory category:pastry_recipes cookbook:prekmurska_gibanica recipeCategory category:recipes_with_metric_units cookbook:prekmurska_gibanica recipeCategory category:slovenian_recipes cookbook:prekmurska_gibanica recipeIngredient "A fireproof earthenware baking mould (preferably round, diameter 32 to 35 cm, height 7 to 9 cm)." cookbook:prekmurska_gibanica recipeIngredient "To pour on: 70 cl sour cream and 2 eggs or 3 egg yolks, mixed well" cookbook:prekmurska_gibanica recipeIngredient "To sprinkle on: 250 g butter" cookbook:prekmurska_gibanica recipeInstructions ["Grease the baking mould well, roll out the short pastry dough and line the base of the baking mould with it, then prick it gently with a fork.","Stretch the strudel dough and coat it with oil.","Pull it thinly over the baking mould so that the thick edges hang down over the mould. Cut off the edges to make 8 equal-sized sheets of strudel dough.","Place the first sheet of strudel dough on the short pastry dough, coat with poppy seed filling and sprinkle with butter and the sour cream mixture.","Then place the second sheet of strudel pastry on top, coat with curd cheese filling and sprinkle with butter and the sour cream mixture.","Cover with the next sheet of strudel dough, coat with walnut filling and again sprinkle with butter and the sour cream mixture.","Coat the fourth sheet of strudel dough with the apple filling and sprinkle with butter and the sour cream mixture. The Gibanica is now half-assembled.","Repeat steps 4 through 7 until you end up with 8 uniform layers.","Finally, cover with a sheet of strudel dough and pull it over the edge of the baking mould, then sprinkle with butter and cream.","Prick the Gibanica with a long needle again. Bake in a pre-heated oven or bread oven at 175\u00b0C for about 75 minutes.","Coat with sour cream and allow it to cool a little","Cut into triangles, sprinkle with icing sugar and serve."] cookbook:prekmurska_gibanica recipeNotes "* You can also assemble the individual layers of the Prekmurska Gibanica in a different order. The only important point is that moist (curd cheese, apple) and drier (poppy seed, walnut) fillings should alternate. " cookbook:prekmurska_gibanica type cookbook:recipes cookbook:prekmurska_gibanica url https://en.wikibooks.org/wiki/Cookbook:Prekmurska_gibanica cookbook:prekmurska_gibanica url https://en.wikibooks.org/wiki/Cookbook:Prekmurska_Gibanica cookbook:preparing_yeast label "preparing yeast" cookbook:preparing_yeast name "Preparing Yeast" cookbook:preparing_yeast recipeCategory category:bread_recipes cookbook:preparing_yeast recipeIngredient "1/2 cup of warm water or other liquid reserved from the bread recipe" cookbook:preparing_yeast recipeIngredient "1/4 teaspoon of ginger (optional)" cookbook:preparing_yeast recipeIngredient "1 tablespoon of yeast, or as called for in the recipe" cookbook:preparing_yeast recipeIngredient "1 teaspoon of sugar" cookbook:preparing_yeast recipeInstructions ["Make sure the water is warm and between 112 and 120\u00b0F (44 - 49\u00b0C). Hot water (above 49C\/120F) could kill the yeast, and water above 60C\/140F definitely will. Cold water will significantly slow yeast growth. A general guideline is to stick your finger into the water; if you find it warm and comfortable, so will the yeast.","Thoroughly stir the ingredients into the water, making sure everything dissolves properly (yeast, in some forms, is rather prone to forming clumps at the bottom). Let this mixture sit in a warm place until there is a bubbly froth on top. Depending on the type of yeast, this will take between 10 and 30 minutes, and should yield a "head" of at least one centimeter. Use as indicated in your recipe. If no bubbles develop, discard and obtain new yeast."] cookbook:preparing_yeast type cookbook:recipes cookbook:preparing_yeast url https://en.wikibooks.org/wiki/Cookbook:Preparing_Yeast cookbook:preserved_lemon label "preserved lemon" cookbook:preserved_lemon name "Preserved Lemon" cookbook:preserved_lemon recipeCategory category:lemon_recipes cookbook:preserved_lemon recipeCategory category:moroccan_recipes cookbook:preserved_lemon recipeCategory category:vegan_recipes cookbook:preserved_lemon recipeCuisine cookbook:cuisine_of_morocco cookbook:preserved_lemon recipeCuisine cookbook:vegan_cuisine cookbook:preserved_lemon recipeFoodstuff cookbook:lemon cookbook:preserved_lemon recipeFoodstuff cookbook:salt cookbook:preserved_lemon recipeIngredient "Lemons" cookbook:preserved_lemon recipeIngredient "Salt" cookbook:preserved_lemon type cookbook:recipes cookbook:preserved_lemon url https://en.wikibooks.org/wiki/Cookbook:Preserved_Lemon cookbook:preserves label "preserves" cookbook:pressing label "pressing" cookbook:pressure_cooking label "pressure cook" cookbook:pressure_cooking label "pressure cooked" cookbook:pressure_cooking label "pressure cooker" cookbook:pressure_cooking label "pressure cooking" cookbook:pressure_cooking name "Pressure cooker" cookbook:pressure_cooking name "Pressure Cooker" cookbook:pressure_cooking name "Pressure cooking" cookbook:pressure_cooking name "Pressure Cooking" cookbook:pressure_cooking type cookbook:cooking_techniques cookbook:pressure_cooking url https://en.wikibooks.org/wiki/Cookbook:Pressure_cooker cookbook:pressure_cooking url https://en.wikibooks.org/wiki/Cookbook:Pressure_Cooker cookbook:pressure_cooking url https://en.wikibooks.org/wiki/Cookbook:Pressure_cooking cookbook:pressure_cooking url https://en.wikibooks.org/wiki/Cookbook:Pressure_Cooking cookbook:pressure_frying label "pressure frying" cookbook:pretzel label "pretzel" cookbook:pretzel label "pretzels" cookbook:pretzel label "soft pretzel" cookbook:pretzel name "Pretzel" cookbook:pretzel recipeCategory category:baking_recipes cookbook:pretzel recipeCategory category:bread_recipes cookbook:pretzel recipeCategory category:snacks_recipes cookbook:pretzel recipeFoodstuff cookbook:egg cookbook:pretzel recipeFoodstuff cookbook:flour cookbook:pretzel recipeFoodstuff cookbook:salt cookbook:pretzel recipeFoodstuff cookbook:sugar cookbook:pretzel recipeFoodstuff cookbook:yeast cookbook:pretzel recipeIngredient "1.5 cups warm water" cookbook:pretzel recipeIngredient "1 package yeast (1/4 oz active dry yeast, 2.25 t dry yeast, or one 0.6 oz yeast cake)" cookbook:pretzel recipeIngredient "1 t salt" cookbook:pretzel recipeIngredient "1 T sugar" cookbook:pretzel recipeIngredient "4 cups flour" cookbook:pretzel recipeIngredient "coarse salt (margarita or kosher salt)" cookbook:pretzel recipeIngredient "egg white (or beaten whole egg)" cookbook:pretzel recipeInstructions ["Dissolve the yeast in the water.","Mix in the salt, sugar, and flour.","Knead the dough until it is smooth.","Roll out (do not cut) a blob of dough until it is about 18 inches long.","If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180\u00b0 twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.","Brush the pretzel with egg.","Sprinkle coarse salt onto the egg.","Bake at 425\u00b0F for 15 minutes."] cookbook:pretzel type cookbook:recipes cookbook:pretzel url https://en.wikibooks.org/wiki/Cookbook:Pretzel cookbook:prickly_pear label "prickly pear" cookbook:prickly_pear name "Prickly Pear" cookbook:prickly_pear type cookbook:fruits cookbook:prickly_pear type cookbook:ingredients cookbook:prickly_pear url https://en.wikibooks.org/wiki/Cookbook:Prickly_Pear cookbook:prime_rib_dinner name "Prime Rib Dinner" cookbook:prime_rib_dinner recipeCategory category:beef_recipes cookbook:prime_rib_dinner recipeIngredient "1/2 cup apple cider" cookbook:prime_rib_dinner recipeIngredient "1/4 cup crystallized ginger, finely chopped" cookbook:prime_rib_dinner recipeIngredient "1/4 cup heavy cream" cookbook:prime_rib_dinner recipeIngredient "1 pound redskin potatoes, cut into 2-inch cubes" cookbook:prime_rib_dinner recipeIngredient "1 prime grade 4-bone standing rib roast from the loin end, bones removed" cookbook:prime_rib_dinner recipeIngredient "1 tbsp all-purpose flour" cookbook:prime_rib_dinner recipeIngredient "1 tbsp granulated sugar" cookbook:prime_rib_dinner recipeIngredient "1 tbsp hazelnut oil" cookbook:prime_rib_dinner recipeIngredient "1 tbsp unsalted butter" cookbook:prime_rib_dinner recipeIngredient "2 apples, sliced into 1/2 inch wedges" cookbook:prime_rib_dinner recipeIngredient "2 tbsp dark rum" cookbook:prime_rib_dinner recipeIngredient "2 tbsp minced garlic" cookbook:prime_rib_dinner recipeIngredient "2 tsp garlic powder" cookbook:prime_rib_dinner recipeIngredient "2 tsp rosemary, finely chopped" cookbook:prime_rib_dinner recipeIngredient "3/4 cup olive oil" cookbook:prime_rib_dinner recipeIngredient "3 parsnips, peeled and sliced into 1 1/2 inch pieces" cookbook:prime_rib_dinner recipeIngredient "4 tsp thyme, finely chopped" cookbook:prime_rib_dinner recipeIngredient "Olive oil" cookbook:prime_rib_dinner recipeIngredient "Pinch of salt" cookbook:prime_rib_dinner recipeIngredient "Powdered sugar" cookbook:prime_rib_dinner recipeIngredient "Salt and freshly ground black pepper" cookbook:prime_rib_dinner recipeInstructions ["Heat a large pot of salted water to a boil. Add potatoes and cook 10 minutes.","Shock in a bowl of ice water. Place on a cooling rack and let dry for 2 hours.","Toss parsnips and potatoes with olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Bake at 450\u00b0 for 25 minutes. Keep warm in a different oven than the Prime Rib.","Brush rib roast with olive oil. Combine seasonings for Prime Rib and rub into meat. Insert a probe thermometer into the center of the roast.","Bake at 200\u00b0 until internal temperature reaches 118\u00b0. Remove from oven while oven heats back up to 500\u00b0.","Place roast back in oven and cook until internal temperature reaches 135\u00b0. Remove and let rest for 10 minutes. Serve with roast vegetables.","Once you've finished dinner, make the flambe table side with a hot plate. Might want a fire extinguisher just in case.","Heat oil in a 10" stainless steel skillet over medium high heat. Add apples and saut\u00e9 until golden color is achieved.","Pour out any remaining oil. Add rum and ignite. Scrape bottom of pan with a metal whisk until browned bits are dissolved. Pour out of pan and '''RESERVE'''.","Melt butter in same pan, still over medium high heat. Once bubbling stops, whisk in flour and whisk continuously until light blond color is achieved.","Add remaining ingredients except for powdered sugar and also add the rum and bring to a boil until reduced by half. Add apples and toss to coat. Serve warm dusted with powdered sugar.<\/text>"] cookbook:prime_rib_dinner type cookbook:recipes cookbook:prime_rib_dinner url https://en.wikibooks.org/wiki/Cookbook:Prime_Rib_Dinner cookbook:prime_rib_seasoning label "prime rib seasoning" cookbook:prime_rib_seasoning name "Prime Rib Seasoning" cookbook:prime_rib_seasoning recipeCategory category:spice_mix_recipes cookbook:prime_rib_seasoning recipeCategory category:texas_recipes cookbook:prime_rib_seasoning recipeIngredient "1/2 cup coarsely ground black pepper" cookbook:prime_rib_seasoning recipeIngredient "1/4 cup chipotle powder" cookbook:prime_rib_seasoning recipeIngredient "1/4 cup coarsely ground coriander seed" cookbook:prime_rib_seasoning recipeIngredient "1/4 cup salt" cookbook:prime_rib_seasoning recipeIngredient "1 cup celery seed" cookbook:prime_rib_seasoning recipeIngredient "2 tsp mesquite smoke powder" cookbook:prime_rib_seasoning recipeInstructions ["Combine all ingredients in an airtight container with a shaker lid."] cookbook:prime_rib_seasoning type cookbook:recipes cookbook:prime_rib_seasoning url https://en.wikibooks.org/wiki/Cookbook:Prime_Rib_Seasoning cookbook:princess_cake difficulty 3 cookbook:princess_cake name "Princess Cake" cookbook:princess_cake recipeCategory category:cake_recipes cookbook:princess_cake recipeCategory category:dessert_recipes cookbook:princess_cake recipeCategory category:medium_difficulty_recipes cookbook:princess_cake recipeCategory category:recipes_with_images cookbook:princess_cake recipeIngredient "* ½ tea spoon vanilla powder" cookbook:princess_cake recipeIngredient "* 1 table spoon sugar" cookbook:princess_cake recipeIngredient "* 2 dl whipped cream" cookbook:princess_cake recipeIngredient "* 2 egg yellows" cookbook:princess_cake recipeIngredient "* 2 table spoons maize flour" cookbook:princess_cake recipeIngredient "A green marzipan layer for the top" cookbook:princess_cake recipeIngredient "Cake layers" cookbook:princess_cake recipeIngredient "Powder sugar" cookbook:princess_cake recipeIngredient "Strawberry jam (optional)" cookbook:princess_cake recipeIngredient "Vanilia cream" cookbook:princess_cake recipeIngredient "Whipped cream" cookbook:princess_cake recipeYield 12-16 cookbook:princess_cake totalTime "30 minutes" cookbook:princess_cake type cookbook:recipes cookbook:princess_cake url https://en.wikibooks.org/wiki/Cookbook:Princess_Cake cookbook:pritikin_cooking label "pritikin cooking" cookbook:processed_cheese label "american" cookbook:processed_cheese label "american cheese" cookbook:processed_cheese label "'''cheese, american'''" cookbook:processed_cheese name "American Cheese" cookbook:processed_cheese name "Processed Cheese" cookbook:processed_cheese recipeCategory category:cheeses cookbook:processed_cheese type cookbook:cheeses cookbook:processed_cheese type cookbook:ingredients cookbook:processed_cheese url https://en.wikibooks.org/wiki/Cookbook:American_Cheese cookbook:processed_cheese url https://en.wikibooks.org/wiki/Cookbook:Processed_Cheese cookbook:produce label "produce" cookbook:proja label "proja" cookbook:proja name "Proja" cookbook:proja recipeCategory category:baking_recipes cookbook:proja recipeCategory category:cornbread_recipes cookbook:proja recipeCategory category:serbian_recipes cookbook:proja recipeCuisine cookbook:cuisine_of_serbia cookbook:proja recipeFoodstuff cookbook:baking_powder cookbook:proja recipeFoodstuff cookbook:cheese cookbook:proja recipeFoodstuff cookbook:cornmeal cookbook:proja recipeFoodstuff cookbook:egg cookbook:proja recipeFoodstuff cookbook:flour cookbook:proja recipeFoodstuff cookbook:oil_and_fat cookbook:proja recipeFoodstuff cookbook:salt cookbook:proja recipeFoodstuff cookbook:water cookbook:proja recipeFoodstuff cookbook:yogurt cookbook:proja recipeIngredient "1 baking powder" cookbook:proja recipeIngredient "1 big slice cheese - crushed" cookbook:proja recipeIngredient "1 cup yogurt" cookbook:proja recipeIngredient "1 glass mineral water" cookbook:proja recipeIngredient "3 cups flour" cookbook:proja recipeIngredient "3 cups oil" cookbook:proja recipeIngredient "3 eggs" cookbook:proja recipeIngredient "5 cups corn flour (cornmeal)" cookbook:proja recipeIngredient "salt" cookbook:proja type cookbook:recipes cookbook:proja url https://en.wikibooks.org/wiki/Cookbook:Proja cookbook:proofer label "proofer" cookbook:proofer name "Proofer" cookbook:proofer type cookbook:cookbook/equipment cookbook:proofer url https://en.wikibooks.org/wiki/Cookbook:Proofer cookbook:prosciutto label "prosciutto" cookbook:prosciutto label "prosciutto ham" cookbook:prosciutto name "Prosciutto" cookbook:prosciutto type cookbook:ingredients cookbook:prosciutto type cookbook:meat_and_poultry cookbook:prosciutto url https://en.wikibooks.org/wiki/Cookbook:Prosciutto cookbook:protein label "protein" cookbook:protein label "proteins" cookbook:protein name "Protein" cookbook:protein url https://en.wikibooks.org/wiki/Cookbook:Protein cookbook:provolone_cheese label "provolone" cookbook:provolone_cheese label "provolone cheese" cookbook:provolone_cheese name "Provolone Cheese" cookbook:provolone_cheese recipeCategory category:cheeses cookbook:provolone_cheese type cookbook:ingredients cookbook:provolone_cheese url https://en.wikibooks.org/wiki/Cookbook:Provolone_Cheese cookbook:prune label "prunes" cookbook:prunes label "prunes" cookbook:p type cookbook:recipes cookbook:puchero_de_tres_carnes label "puchero de tres carnes" cookbook:pudding label "pudding" cookbook:pudding label "puddings" cookbook:pudding name "Pudding" cookbook:pudding recipeCategory category:pudding_and_custard_recipes cookbook:pudding type cookbook:recipes cookbook:pudding url https://en.wikibooks.org/wiki/Cookbook:Pudding cookbook:pudding_with_coconut_topping_(tako) name "Pudding with coconut topping (Tako)" cookbook:pudding_with_coconut_topping_(tako) recipeCategory category:thai_recipes cookbook:pudding_with_coconut_topping_(tako) recipeCuisine cookbook:cuisine_of_thailand cookbook:pudding_with_coconut_topping_(tako) type cookbook:recipes cookbook:pudding_with_coconut_topping_(tako) url https://en.wikibooks.org/wiki/Cookbook:Pudding_with_coconut_topping_(Tako) cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) difficulty 2 cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) label "muhallebi" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) name "Muhallebi" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) name "Pudding with Pistachios and Rose Water (Muhallebi)" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCategory category:boiled_recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCategory category:dessert_recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCategory category:easy_recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCategory category:middle_eastern_recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCategory category:nut_recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCategory category:pudding_and_custard_recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCategory category:refrigerated_recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCategory category:turkish_recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCuisine cookbook:cuisine_of_turkey cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeCuisine cookbook:middle_eastern_cuisines cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeIngredient "1/2 - 1 cup sugar (or to taste)" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeIngredient "1/2 cup pistachios, chopped" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeIngredient "1/2 cup rose water or orange flower water (optional)" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeIngredient "1/4 cup cornstarch" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeIngredient "1 cup water" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeIngredient "3/4 cup rice flour<ref>If you don't have rice flour, cornstarch may be substituted.</ref>" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeIngredient "7 cups milk" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeInstructions ["Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.","Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.","Simmer gently for 30 to 40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.","Stir in the rose water or orange flower water.","Pour into a 9 x 13 inch baking pan and refrigerate until chilled and set.","Cut into pieces about 4 inches square.","Place the squares on individual dessert plates and garnish with the chopped pistachios."] cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) recipeYield 10 cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) totalTime "1 hour" cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) type cookbook:recipes cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) url https://en.wikibooks.org/wiki/Cookbook:Muhallebi cookbook:pudding_with_pistachios_and_rose_water_(muhallebi) url https://en.wikibooks.org/wiki/Cookbook:Pudding_with_Pistachios_and_Rose_Water_(Muhallebi) cookbook:pudina_hilsa name "Pudina hilsa" cookbook:pudina_hilsa name "Pudina Hilsa" cookbook:pudina_hilsa recipeCategory category:baked_recipes cookbook:pudina_hilsa recipeCategory category:bengali_recipes cookbook:pudina_hilsa recipeCategory category:fish_recipes cookbook:pudina_hilsa recipeCategory category:main_course_recipes cookbook:pudina_hilsa recipeCategory category:recipes_with_metric_units cookbook:pudina_hilsa recipeCuisine cookbook:cuisine_of_india cookbook:pudina_hilsa recipeFoodstuff cookbook:bell_pepper cookbook:pudina_hilsa recipeFoodstuff cookbook:butter cookbook:pudina_hilsa recipeFoodstuff cookbook:ginger cookbook:pudina_hilsa recipeFoodstuff cookbook:mint cookbook:pudina_hilsa recipeFoodstuff cookbook:nutmeg cookbook:pudina_hilsa recipeFoodstuff cookbook:salt cookbook:pudina_hilsa recipeFoodstuff cookbook:sugar cookbook:pudina_hilsa recipeIngredient "1 kg Hilsa (Kelee Shad) cut into 10 pieces" cookbook:pudina_hilsa recipeIngredient "1 t Ginger paste" cookbook:pudina_hilsa recipeIngredient "1 t Green Chili paste" cookbook:pudina_hilsa recipeIngredient "1 t Jaiphal powder (Nutmeg)" cookbook:pudina_hilsa recipeIngredient "1 t Pudina Leaves (Mint)" cookbook:pudina_hilsa recipeIngredient "3 T Capsicum" cookbook:pudina_hilsa recipeIngredient "50 g Butter" cookbook:pudina_hilsa recipeIngredient "pinch of Sugar" cookbook:pudina_hilsa recipeIngredient "Salt according to taste" cookbook:pudina_hilsa recipeInstructions ["Wash the fish thoroughly in water.","Put the salt, sugar, 25 g of butter and all the other ingredients to a baking dish.","Add the fish pieces and sprinkle the rest of the butter, chopped, on the top.","Bake at 200 degree C until the fish turns golden in color or otherwise appears to be done."] cookbook:pudina_hilsa type cookbook:recipes cookbook:pudina_hilsa url https://en.wikibooks.org/wiki/Cookbook:Pudina_hilsa cookbook:pudina_hilsa url https://en.wikibooks.org/wiki/Cookbook:Pudina_Hilsa cookbook:pudina label "mint" cookbook:pudina_tal-hobz label "pudina tal-hobz" cookbook:puerto_rican_adobo label "puerto rican adobo" cookbook:puerto_rico type cookbook:cuisines cookbook:puff_pastry label "pâte feuilletée" cookbook:puff_pastry label "puff pastries" cookbook:puff_pastry label "puff pastry" cookbook:puff_pastry name "Puff pastry" cookbook:puff_pastry name "Puff Pastry" cookbook:puff_pastry recipeCategory category:pastry_recipes cookbook:puff_pastry recipeFoodstuff cookbook:butter cookbook:puff_pastry recipeFoodstuff cookbook:flour cookbook:puff_pastry recipeFoodstuff cookbook:margarine cookbook:puff_pastry recipeFoodstuff cookbook:water cookbook:puff_pastry recipeIngredient "½ oz Salt (15g)" cookbook:puff_pastry recipeIngredient "1000g flour" cookbook:puff_pastry recipeIngredient "1½ lbs (24 oz) Cold Water (675g)" cookbook:puff_pastry recipeIngredient "1 kg (2 quarts) flour" cookbook:puff_pastry recipeIngredient "1 pound butter" cookbook:puff_pastry recipeIngredient "1 pound flour" cookbook:puff_pastry recipeIngredient "2½ lbs (40 oz) Bread Flour (1125g)" cookbook:puff_pastry recipeIngredient "2½ lbs (40 oz) Room Temp Butter (1125g)" cookbook:puff_pastry recipeIngredient "250g water" cookbook:puff_pastry recipeIngredient "2 and ⅓ cups plain (non&ndash;self-raising) flour" cookbook:puff_pastry recipeIngredient "400g butter (or margarine)" cookbook:puff_pastry recipeIngredient "450 g(1 pound) butter" cookbook:puff_pastry recipeIngredient "450 g butter, diced" cookbook:puff_pastry recipeIngredient "460 g all-purpose flour" cookbook:puff_pastry recipeIngredient "460 g butter, divided into four equal portions" cookbook:puff_pastry recipeIngredient "4 oz Bread Flour (115g)" cookbook:puff_pastry recipeIngredient "550 g butter" cookbook:puff_pastry recipeIngredient "Additional flour for dusting" cookbook:puff_pastry recipeIngredient "chilled water" cookbook:puff_pastry recipeIngredient "cold water" cookbook:puff_pastry recipeIngredient "water" cookbook:puff_pastry recipeInstructions ["Mix the salt in with the larger portion of flour.","Add the cold water to the flour and salt and work it into a dough.","Knead about 80 times to make a soft dough and build some gluten.","Flatten out the dough (allows quicker cooling) and refrigerate.","Combine the room temperature butter and the smaller portion of flour and mix well. It will form a soft paste that is easy to spread.","Take the chilled dough and roll it into a rectangle about \u00bc-\u00bd inch thick.","Leaving a one inch margin around the edge, spread the butter out over \u2154rds of the dough.","Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter.","Refrigerate for 20-30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.","Roll out the dough again to a large rectangle the same size as the first.","Fold the dough so that the two short edges meet in the center and then fold the dough in half. This should give the dough four layers and is, as a result, called a four-fold.","Refrigerate the dough again and then roll out and do another four-fold. Repeat this step two more times. You now have classical puff pastry dough to use as you see please."] cookbook:puff_pastry recipeNotes "# Always always always salt your dough. It's not enough to be noticeable but it will help bring out the flavors of the butter and dough and whatever you decide to put in the puff dough. # The dough can be refrigerated for five to seven days. It will often take on a greyish tinge once it's getting old and it should then be thrown away. # Freezing dough generally isn't a good idea, but for something like this it's manageable. The water crystals that form can destroy the gluten that was formed while kneading and rolling and can lead to an improper rise while baking. Be sure to let the dough thaw completely and get to room temperature before rolling out and using. If you roll it out too early the butter will form spotty chunks within the dough which can tear your dough and cause it to rise unevenly in the oven. # Do not be afraid to add flour or water to your dough if you find it too sticky or dry. Location and humidity can alter the amount of moisture a dough needs to be just right. # Extra bread flour was added to the butter to help absorb any excess moisture in your dough and product. It will also help prevent a soggy baked good. # A little French terminology; the flour and butter mixture is called a Berrauge and the dough is called a Detremp. " cookbook:puff_pastry type cookbook:recipes cookbook:puff_pastry url https://en.wikibooks.org/wiki/Cookbook:Puff_pastry cookbook:puff_pastry url https://en.wikibooks.org/wiki/Cookbook:Puff_Pastry cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) label "om ali" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) name "Om Ali" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) name "Puff Pastry with Nuts and Whipped Cream (Om Ali)" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeCategory category:baking_recipes cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeCategory category:coconut_recipes cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeCategory category:dessert_recipes cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeCategory category:egyptian_recipes cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeCategory category:nut_recipes cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeCategory category:pastry_recipes cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeCategory category:recipes_without_servings cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeCuisine cookbook:cuisine_of_egypt cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeFoodstuff cookbook:coconut cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeFoodstuff cookbook:cream cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeFoodstuff cookbook:hazelnut cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeFoodstuff cookbook:milk cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeFoodstuff cookbook:pecan cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeFoodstuff cookbook:raisin cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeFoodstuff cookbook:sugar cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeFoodstuff cookbook:walnut cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "½ cup chopped walnuts" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "1¼ cups white sugar, divided" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "1 (17.5 ounce) package frozen puff pastry sheets, thawed" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "1/2 cup heavy cream" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "1 cup chopped hazelnuts" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "1 cup chopped pecans" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "1 cup flaked coconut" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "1 cup raisins" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeIngredient "4 cups milk" cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C). Butter a 9x13 inch baking dish.","Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.","Preheat the oven broiler.","In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and \u00bc cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13 inch dish.","Bring milk and \u00bd cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.","Beat the heavy cream with the remaining \u00bd cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.","Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.","[http:\/\/egyptsearch.blogspot.com\/2008\/10\/what-is-omm-ali-or-om-ali.html Description with short recipe]"] cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) type cookbook:recipes cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) url https://en.wikibooks.org/wiki/Cookbook:Om_Ali cookbook:puff_pastry_with_nuts_and_whipped_cream_(om_ali) url https://en.wikibooks.org/wiki/Cookbook:Puff_Pastry_with_Nuts_and_Whipped_Cream_(Om_Ali) cookbook:pufftaloons name "Pufftaloons" cookbook:pufftaloons recipeCategory category:australian_recipes cookbook:pufftaloons recipeCategory category:bread_recipes cookbook:pufftaloons recipeCategory category:recipes_with_metric_units cookbook:pufftaloons recipeIngredient "1 cup milk" cookbook:pufftaloons recipeIngredient "1 dessert spoon butter" cookbook:pufftaloons recipeIngredient "2 cups flour" cookbook:pufftaloons recipeIngredient "2 tsp baking powder" cookbook:pufftaloons recipeInstructions ["Rub butter into flour & baking powder","Make dough with milk","Deep fry."] cookbook:pufftaloons type cookbook:recipes cookbook:pufftaloons url https://en.wikibooks.org/wiki/Cookbook:Pufftaloons cookbook:pulao label "pulao" cookbook:pulao label "rice cooker pulao" cookbook:pulao name "Pulao" cookbook:pulao recipeCategory category:indian_recipes cookbook:pulao recipeCategory category:pakistani_recipes cookbook:pulao recipeCategory category:rice_recipes cookbook:pulao recipeCookingTechnique cookbook:sautéing cookbook:pulao recipeCuisine cookbook:cuisine_of_india cookbook:pulao recipeCuisine cookbook:cuisine_of_pakistan cookbook:pulao recipeFoodstuff cookbook:carrot cookbook:pulao recipeFoodstuff cookbook:garlic cookbook:pulao recipeFoodstuff cookbook:ghee cookbook:pulao recipeFoodstuff cookbook:ginger cookbook:pulao recipeFoodstuff cookbook:green_bean cookbook:pulao recipeFoodstuff cookbook:oil_and_fat cookbook:pulao recipeFoodstuff cookbook:onion cookbook:pulao recipeFoodstuff cookbook:pea cookbook:pulao recipeFoodstuff cookbook:salt cookbook:pulao recipeFoodstuff cookbook:vegetable cookbook:pulao recipeIngredient "* ½ tsp. turmeric powder (haldi)" cookbook:pulao recipeIngredient "* 1 tbsp. lemon juice" cookbook:pulao recipeIngredient "* 1 tsp. cumin seeds (zeera)" cookbook:pulao recipeIngredient "* 1 tsp. garlic paste (pisa lasan)" cookbook:pulao recipeIngredient "* 1 tsp. ginger paste (pisi adrak)" cookbook:pulao recipeIngredient "* 2 big black cardamoms (bari kaali ilaichi)" cookbook:pulao recipeIngredient "* 2 cinnamon sticks (dal cheeni)" cookbook:pulao recipeIngredient "* 3 bay leaves (tezz pattay)" cookbook:pulao recipeIngredient "* 3 green chillies (slit into 2) (more or less may be used depending on taste preference)" cookbook:pulao recipeIngredient "* 6 cloves (loung)" cookbook:pulao recipeIngredient "Basmati rice" cookbook:pulao recipeIngredient "ghee" cookbook:pulao recipeIngredient "Ginger garlic paste" cookbook:pulao recipeIngredient "oil" cookbook:pulao recipeIngredient "Pulao mix(available in stores)" cookbook:pulao recipeIngredient "salt" cookbook:pulao recipeIngredient "vegetables (onion, carrot, beans, peas)" cookbook:pulao recipeInstructions ["Clean and soak required quantity of basmati rice in water for about 45 mins. After that, just keep it in cooker (without the pressure plug), so that you can open and see the consistency of rice being cooked. The rice should cook in about 15-20 mins.","Check for consistency where it's dry and non sticky, single grains. Set rice aside.","Boil all veggies required and set aside.","Cut onions into very thin slices.","Heat ghee or oil or a mixture of both in a pan. Add onions and ginger garlic paste and saut\u00e9 them.","After onions turn a little pink\/brown, add all veggies, the pulao masala (proportional to the qty of rice taken), and salt. Mix them well and saut\u00e9 for about 5-10 mins (adding a little curd here is optional).","After it gets to a little dry gravy consistency, taste it to ensure salt is perfect. Then add the rice and mix it tenderly so as not to break the rice."] cookbook:pulao type cookbook:recipes cookbook:pulao url https://en.wikibooks.org/wiki/Cookbook:Pulao cookbook:pulihora name "Pulihora" cookbook:pulihora recipeIngredient "Bengal gram" cookbook:pulihora recipeIngredient "Black gram" cookbook:pulihora recipeIngredient "Curry leaves" cookbook:pulihora recipeIngredient "Groundnuts" cookbook:pulihora recipeIngredient "Jaggery" cookbook:pulihora recipeIngredient "Mustard seed" cookbook:pulihora recipeIngredient "Oil" cookbook:pulihora recipeIngredient "Red chillies" cookbook:pulihora recipeIngredient "Rice" cookbook:pulihora recipeIngredient "Salt" cookbook:pulihora recipeIngredient "Tamarind or lemon juice" cookbook:pulihora recipeIngredient "Turmeric" cookbook:pulihora recipeInstructions ["Cook the rice according to the instructions on the packet","Heat the required quantity of oil to which add red chillies, Bengal gram, black gram, mustard seeds, groundnuts and don't forget curry leaves","Add turmeric powder may be a little more will give you good color to the food","After the added content is heated properly Add tamarind and\/or lemon juice","let the soup of tamrind boil till you get more viscous liquid","Add salt to your taste.","Also add little bit of jaggery.","Once the paste is ready spread the rice in a wide plate or steel basin the cooked rice shall be cooled and separated to grain level now you can mix your viscous liquid and mix properly.","Wait at least for an hour for the liquid to get absorbed by the rice and now check the salt if required add little.","This can be served at the picnics and parties.","The paste or viscous liquid can be stored for days together and used as a ready mix.<\/text>"] cookbook:pulihora type cookbook:recipes cookbook:pulihora url https://en.wikibooks.org/wiki/Cookbook:Pulihora cookbook:pulikkachal label "pulikkachal" cookbook:pulikkachal name "Pulikkachal" cookbook:pulikkachal recipeIngredient "Asafoetida- ¼ tsp" cookbook:pulikkachal recipeIngredient "Channa dhal (split chick-peas)- 1 tsp" cookbook:pulikkachal recipeIngredient "Coriander seeds (Dhaniya)- 1 tsp" cookbook:pulikkachal recipeIngredient "Fenugreek seeds- 1 tsp" cookbook:pulikkachal recipeIngredient "Oil- 3 tablespoons" cookbook:pulikkachal recipeIngredient "Peanuts" cookbook:pulikkachal recipeIngredient "Red chilies- 4" cookbook:pulikkachal recipeIngredient "Salt" cookbook:pulikkachal recipeIngredient "Sesame seeds - 1 tsp" cookbook:pulikkachal recipeIngredient "Tamarind extract- 1 cup" cookbook:pulikkachal recipeIngredient "Urad dhal- 1 tsp" cookbook:pulikkachal recipeInstructions ["Roast the first 3 ingredients without oil and grind into fine powder.","Heat oil in a pan and add urad dhal, chickpeas and red chilies and fry for a few minutes. Add tamarind extract and salt. Allow it to boil. Add the ground spice powder and mix well. Stir constantly until it becomes thick and the oil floats on the top of the mixture and it comes without sticking to the pan. Refrigerate and store.","You can mix this with cooked rice and serve.<\/text>"] cookbook:pulikkachal type cookbook:recipes cookbook:pulikkachal url https://en.wikibooks.org/wiki/Cookbook:Pulikkachal cookbook:puliyodarai_quick difficulty 2 cookbook:puliyodarai_quick label "pulihora or puliyodarai quick" cookbook:puliyodarai_quick label "puliyodarai" cookbook:puliyodarai_quick label "puliyodarai (quick)" cookbook:puliyodarai_quick label "puliyodarai quick" cookbook:puliyodarai_quick name "Puliyodarai Quick" cookbook:puliyodarai_quick recipeCategory category:curry_recipes cookbook:puliyodarai_quick recipeCategory category:easy_recipes cookbook:puliyodarai_quick recipeCategory category:indian_recipes cookbook:puliyodarai_quick recipeCategory category:pan_fried_recipes cookbook:puliyodarai_quick recipeCategory category:rice_recipes cookbook:puliyodarai_quick recipeCategory category:side_dish_recipes cookbook:puliyodarai_quick recipeCategory category:vegan_recipes cookbook:puliyodarai_quick recipeCuisine cookbook:cuisine_of_india cookbook:puliyodarai_quick recipeCuisine cookbook:vegan_cuisine cookbook:puliyodarai_quick recipeInstructions ["Heat the oil in a pan.","Add groundnuts and split-peas, fry until golden brown.","Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait till the mustard seeds splutter and remove pan from stove.","Mix rice, salt, turmeric powder and tamarind concentrate.","Add the garnishing powder, Curry leaves and mix well."] cookbook:puliyodarai_quick recipeNotes "# Serve with yogurt or curd # Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed) # Vary amount of salt\/spices as needed. # 1 tsp sesame can be powdered and added for more taste #Pinch of jaggery can be added # Malai Mixed Vegetable # Mango Chutney " cookbook:puliyodarai_quick recipeYield 5 cookbook:puliyodarai_quick totalTime "20 minutes" cookbook:puliyodarai_quick type cookbook:recipes cookbook:puliyodarai_quick url https://en.wikibooks.org/wiki/Cookbook:Puliyodarai_Quick cookbook:pulled_pork_sandwiches label "pulled pork" cookbook:pulled_pork_sandwiches name "Pulled Pork Sandwiches" cookbook:pulled_pork_sandwiches recipeCategory category:pork_recipes cookbook:pulled_pork_sandwiches recipeCategory category:sandwich_recipes cookbook:pulled_pork_sandwiches recipeIngredient "1 1/2 tbsp dried rosemary" cookbook:pulled_pork_sandwiches recipeIngredient "12 ounces by weight pickling salt" cookbook:pulled_pork_sandwiches recipeIngredient "1 6-8 lb. Boston pork butt, trimmed" cookbook:pulled_pork_sandwiches recipeIngredient "2 quarts water" cookbook:pulled_pork_sandwiches recipeIngredient "2 tbsp black pepper" cookbook:pulled_pork_sandwiches recipeIngredient "2 tbsp cayenne pepper (more if you like)" cookbook:pulled_pork_sandwiches recipeIngredient "2 tbsp paprika" cookbook:pulled_pork_sandwiches recipeIngredient "3/4 cup honey" cookbook:pulled_pork_sandwiches recipeIngredient "3 tbsp dark brown sugar" cookbook:pulled_pork_sandwiches recipeIngredient "3 tbsp dehydrated lemon peel" cookbook:pulled_pork_sandwiches recipeIngredient "Hamburger buns for serving" cookbook:pulled_pork_sandwiches recipeIngredient "Large bag of ice, if needed" cookbook:pulled_pork_sandwiches recipeIngredient "Several pounds of apple wood" cookbook:pulled_pork_sandwiches recipeInstructions ["Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8-12 hours.","Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork.","Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker to 210\u00b0","Place in a smoker and cook for 8-12 hours, changing wood as needed. The meat should be tender at this point. IF NOT CONTINUE SMOKING!","Let rest 1 hour, then shred with two forks. Serve on hamburger buns."] cookbook:pulled_pork_sandwiches type cookbook:recipes cookbook:pulled_pork_sandwiches url https://en.wikibooks.org/wiki/Cookbook:Pulled_Pork_Sandwiches cookbook:pulpetti_tal-laham label "pulpetti tal-laham" cookbook:pulse_chutney label "pulse chutney" cookbook:pulse_chutney name "Pulse Chutney" cookbook:pulse_chutney recipeCategory category:bean_recipes cookbook:pulse_chutney recipeCategory category:chile_recipes cookbook:pulse_chutney recipeCategory category:chutney_recipes cookbook:pulse_chutney recipeCategory category:indian_recipes cookbook:pulse_chutney recipeCategory category:vegan_recipes cookbook:pulse_chutney recipeCuisine cookbook:cuisine_of_india cookbook:pulse_chutney recipeCuisine cookbook:vegan_cuisine cookbook:pulse_chutney recipeEquipment cookbook:food_processor cookbook:pulse_chutney recipeEquipment cookbook:mortar_and_pestle cookbook:pulse_chutney recipeFoodstuff cookbook:chiles cookbook:pulse_chutney recipeFoodstuff cookbook:ginger cookbook:pulse_chutney recipeFoodstuff cookbook:lemon_juice cookbook:pulse_chutney recipeFoodstuff cookbook:mung_bean cookbook:pulse_chutney recipeFoodstuff cookbook:salt cookbook:pulse_chutney recipeIngredient "1 1/2 inch / 3 1/2cm piece of ginger root" cookbook:pulse_chutney recipeIngredient "2oz / 50g green mung beans" cookbook:pulse_chutney recipeIngredient "4 green chili peppers" cookbook:pulse_chutney recipeIngredient "lemon juice" cookbook:pulse_chutney recipeIngredient "salt" cookbook:pulse_chutney recipeInstructions ["Soak the green mung beans for 3 to 4 hours. Allow to sprout.","Mince the green chilies and fresh ginger and salt.","Grind to a paste in a mortar and pestle or food processor.","Season with lemon juice."] cookbook:pulse_chutney type cookbook:recipes cookbook:pulse_chutney url https://en.wikibooks.org/wiki/Cookbook:Pulse_Chutney cookbook:pulut_durian label "pulut durian" cookbook:pulut_durian name "Pulut Durian" cookbook:pulut_durian recipeCategory category:coconut_recipes cookbook:pulut_durian recipeCategory category:dessert_recipes cookbook:pulut_durian recipeCategory category:durian_recipes cookbook:pulut_durian recipeCategory category:malaysian_recipes cookbook:pulut_durian recipeCategory category:recipes_with_metric_units cookbook:pulut_durian recipeCategory category:rice_recipes cookbook:pulut_durian recipeCuisine cookbook:cuisine_of_malaysia cookbook:pulut_durian recipeFoodstuff cookbook:coconut_milk cookbook:pulut_durian recipeFoodstuff cookbook:durian cookbook:pulut_durian recipeFoodstuff cookbook:pandan_essence cookbook:pulut_durian recipeFoodstuff cookbook:rice cookbook:pulut_durian recipeIngredient "1 durian" cookbook:pulut_durian recipeIngredient "1kg glutinous rice" cookbook:pulut_durian recipeIngredient "2 screwpine leaves (or optionally, pandan paste)" cookbook:pulut_durian recipeIngredient "300gm sugar" cookbook:pulut_durian recipeIngredient "500ml coconut milk" cookbook:pulut_durian recipeIngredient "A pinch of salt" cookbook:pulut_durian recipeInstructions ["Steam the glutinous rice with a pinch of salt until it is cooked.","Combine the flesh of durian with coconut milk, sugar, salt and screwpine leaves \/ pandan paste, and boil them until its sauce thickens.","Serve it hot with the rice."] cookbook:pulut_durian type cookbook:recipes cookbook:pulut_durian url https://en.wikibooks.org/wiki/Cookbook:Pulut_Durian cookbook:pummelo label "pummelo" cookbook:pummelo name "Pummelo" cookbook:pummelo type cookbook:fruits cookbook:pummelo type cookbook:ingredients cookbook:pummelo url https://en.wikibooks.org/wiki/Cookbook:Pummelo cookbook:pumpernickel label "pumpernickel" cookbook:pumpernickel name "Pumpernickel" cookbook:pumpernickel type cookbook:recipes cookbook:pumpernickel url https://en.wikibooks.org/wiki/Cookbook:Pumpernickel cookbook:pumpkin_bread difficulty 1 cookbook:pumpkin_bread_ii difficulty 3 cookbook:pumpkin_bread_iii difficulty 1 cookbook:pumpkin_bread_iii name "Pumpkin Bread III" cookbook:pumpkin_bread_iii recipeCategory category:baking_recipes cookbook:pumpkin_bread_iii recipeCategory category:bread_recipes cookbook:pumpkin_bread_iii recipeCategory category:breakfast_recipes cookbook:pumpkin_bread_iii recipeCategory category:cinnamon_recipes cookbook:pumpkin_bread_iii recipeCategory category:dessert_recipes cookbook:pumpkin_bread_iii recipeCategory category:inexpensive_recipes cookbook:pumpkin_bread_iii recipeCategory category:nutmeg_recipes cookbook:pumpkin_bread_iii recipeCategory category:pumpkin_recipes cookbook:pumpkin_bread_iii recipeCategory category:vegetarian_recipes cookbook:pumpkin_bread_iii recipeCategory category:very_easy_recipes cookbook:pumpkin_bread_iii recipeCategory category:walnut_recipes cookbook:pumpkin_bread_iii recipeCookingTechnique cookbook:baking cookbook:pumpkin_bread_iii recipeCookingTechnique cookbook:beat cookbook:pumpkin_bread_iii recipeCookingTechnique cookbook:chopping cookbook:pumpkin_bread_iii recipeEquipment cookbook:dutch_oven cookbook:pumpkin_bread_iii recipeEquipment cookbook:mixer cookbook:pumpkin_bread_iii recipeEquipment cookbook:oven cookbook:pumpkin_bread_iii recipeEquipment cookbook:pots_and_pans cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:baking_powder cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:baking_soda cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:cinnamon cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:cooking_spray cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:egg cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:flour cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:nutmeg cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:nuts_and_seeds cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:oil_and_fat cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:pumpkin cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:salt cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:sugar cookbook:pumpkin_bread_iii recipeFoodstuff cookbook:walnut cookbook:pumpkin_bread_iii recipeIngredient "½ cup chopped nuts" cookbook:pumpkin_bread_iii recipeIngredient "¾ teaspoon baking powder" cookbook:pumpkin_bread_iii recipeIngredient "½ teaspoon ground nutmeg" cookbook:pumpkin_bread_iii recipeIngredient "¾ teaspoon salt" cookbook:pumpkin_bread_iii recipeIngredient "1½ cups sugar" cookbook:pumpkin_bread_iii recipeIngredient "1 (15-ounce) can pumpkin" cookbook:pumpkin_bread_iii recipeIngredient "1/2 teaspoon cloves" cookbook:pumpkin_bread_iii recipeIngredient "1 cup oil" cookbook:pumpkin_bread_iii recipeIngredient "1 teaspoon baking soda" cookbook:pumpkin_bread_iii recipeIngredient "1 teaspoon cinnamon" cookbook:pumpkin_bread_iii recipeIngredient "3 cups flour" cookbook:pumpkin_bread_iii recipeIngredient "3 eggs, beaten" cookbook:pumpkin_bread_iii recipeIngredient "Cooking spray" cookbook:pumpkin_bread_iii recipeInstructions ["Preheat oven to 350\u00b0F.","Beat sugar and oil using electric hand mixer.","Add eggs and pumpkin and beat lightly.","Add flour, then baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and nuts if desired.","Mix well.","Pour into two baking pans sprayed lightly with cooking spray.","Bake until toothpick comes out clean from the center, about 40 to 45 minutes.","Cool and serve."] cookbook:pumpkin_bread_iii recipeNotes "* Chopped walnuts, are particularly good in this bread, but your favorite nuts will do. * If cooking in a Dutch oven, preheat with about 14 charcoal briquettes, with about 10 or 11 on top and 3 or 4 on the bottom. If you're cooking outdoors, you'll have to use a hand mixer or a strong arm with the spoon. * If your bread sticks to the greased pan, try coating the greased pan with a thin layer of flour. * If you want to use fresh cooked pumpkin instead of canned pumpkin, follow these directions: ** Cut the a small cooking\/pie pumpkin into small section (that will fit into the pot you will use to cook them) ** Bring water to a boil in a large pot (enough water so the none of the pumpkin slices will be sitting on the bottom of the pot) ** Add pumpkin slices to the boiling water, cook approx. 15 minutes or until pumpkin is soft ** Remove pumpkin slices from water ** Using a knife or spoon, peel\/cut away the skin ** The pumpkin can be used right away for cooking, or can be refrigerated\/frozen until needed " cookbook:pumpkin_bread_iii recipeYield 2 loaves cookbook:pumpkin_bread_iii totalTime "1 hour total" cookbook:pumpkin_bread_iii type cookbook:recipes cookbook:pumpkin_bread_iii url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Bread_III cookbook:pumpkin_bread_ii label "pumpkin bread ii" cookbook:pumpkin_bread_ii name "Pumpkin Bread II" cookbook:pumpkin_bread_ii recipeCategory category:american_recipes cookbook:pumpkin_bread_ii recipeCategory category:baking_recipes cookbook:pumpkin_bread_ii recipeCategory category:bread_recipes cookbook:pumpkin_bread_ii recipeCategory category:dessert_recipes cookbook:pumpkin_bread_ii recipeCategory category:inexpensive_recipes cookbook:pumpkin_bread_ii recipeCategory category:medium_difficulty_recipes cookbook:pumpkin_bread_ii recipeCategory category:pumpkin_recipes cookbook:pumpkin_bread_ii recipeCategory category:vegetarian_recipes cookbook:pumpkin_bread_ii recipeCookingTechnique cookbook:purée cookbook:pumpkin_bread_ii recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pumpkin_bread_ii recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pumpkin_bread_ii recipeCuisine cookbook:new_england_cuisine cookbook:pumpkin_bread_ii recipeEquipment cookbook:mixer cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:allspice cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:baking_soda cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:canola_oil cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:cinnamon cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:egg cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:flour cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:nutmeg cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:pumpkin cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:salt cookbook:pumpkin_bread_ii recipeFoodstuff cookbook:sugar cookbook:pumpkin_bread_ii recipeIngredient "1½ teaspoons baking soda" cookbook:pumpkin_bread_ii recipeIngredient "1½ teaspoons nutmeg" cookbook:pumpkin_bread_ii recipeIngredient "1 (15-ounce) can pumpkin puree" cookbook:pumpkin_bread_ii recipeIngredient "1 cups canola oil" cookbook:pumpkin_bread_ii recipeIngredient "2 tablespoon raw pumpkin seeds, for garnish" cookbook:pumpkin_bread_ii recipeIngredient "2 teaspoons ground allspice" cookbook:pumpkin_bread_ii recipeIngredient "2 teaspoons ground cinnamon" cookbook:pumpkin_bread_ii recipeIngredient "2 teaspoons salt" cookbook:pumpkin_bread_ii recipeIngredient "3½ cups flour" cookbook:pumpkin_bread_ii recipeIngredient "3 cups sugar" cookbook:pumpkin_bread_ii recipeIngredient "4 eggs" cookbook:pumpkin_bread_ii recipeInstructions ["Preheat oven to 375\u00b0F.","Butter and lightly flour 2 medium loaf pans (8 1\/2 by 4 1\/2 by 2 1\/2 inches).","Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.","In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.","With the machine on low speed, add the flour mixture to the pumpkin mixture in \u00bc-cup increments.","Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.","Divide the mixture equally between the 2 loaf pans.","Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.","Bake 40 to 45 minutes until a tester inserted into the center of each loaf comes out clean.","Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping."] cookbook:pumpkin_bread_ii recipeYield 16 cookbook:pumpkin_bread_ii totalTime "1 hour" cookbook:pumpkin_bread_ii type cookbook:recipes cookbook:pumpkin_bread_ii url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Bread_II cookbook:pumpkin_bread label "pumpkin bread" cookbook:pumpkin_bread name "Pumpkin bread" cookbook:pumpkin_bread name "Pumpkin Bread" cookbook:pumpkin_bread recipeCategory category:baking_recipes cookbook:pumpkin_bread recipeCategory category:bread_recipes cookbook:pumpkin_bread recipeCategory category:pumpkin_recipes cookbook:pumpkin_bread recipeCategory category:recipes_with_images cookbook:pumpkin_bread recipeCategory category:very_easy_recipes cookbook:pumpkin_bread recipeCookingTechnique cookbook:baking cookbook:pumpkin_bread recipeEquipment cookbook:loaf_pan cookbook:pumpkin_bread recipeFoodstuff cookbook:baking_soda cookbook:pumpkin_bread recipeFoodstuff cookbook:cinnamon cookbook:pumpkin_bread recipeFoodstuff cookbook:egg cookbook:pumpkin_bread recipeFoodstuff cookbook:flour cookbook:pumpkin_bread recipeFoodstuff cookbook:nutmeg cookbook:pumpkin_bread recipeFoodstuff cookbook:pumpkin cookbook:pumpkin_bread recipeFoodstuff cookbook:salt cookbook:pumpkin_bread recipeFoodstuff cookbook:sugar cookbook:pumpkin_bread recipeFoodstuff cookbook:vegetable_oil cookbook:pumpkin_bread recipeIngredient "¾&nbsp;cup (180&nbsp;ml) vegetable oil" cookbook:pumpkin_bread recipeIngredient "⅛&nbsp;teaspoon cloves" cookbook:pumpkin_bread recipeIngredient "1&frac12;&nbsp;teaspoons salt" cookbook:pumpkin_bread recipeIngredient "1&nbsp;teaspoon nutmeg" cookbook:pumpkin_bread recipeIngredient "2&nbsp;teaspoons baking soda" cookbook:pumpkin_bread recipeIngredient "2&nbsp;teaspoons cinnamon" cookbook:pumpkin_bread recipeIngredient "2 cans pumpkin or 30 ounces (850 grams) mashed pumpkin" cookbook:pumpkin_bread recipeIngredient "3&frac12;&nbsp;cups (840&nbsp;ml) flour" cookbook:pumpkin_bread recipeIngredient "3&nbsp;cups (720&nbsp;ml) sugar" cookbook:pumpkin_bread recipeIngredient "4 eggs" cookbook:pumpkin_bread recipeIngredient "&#8532;&nbsp;cups (160&nbsp;ml) water" cookbook:pumpkin_bread recipeInstructions ["Preheat oven to 180&nbsp;\u00b0C (350&nbsp;\u00b0F).","Sift dry ingredients together.","Mix pumpkin, water, oil and eggs together in another bowl. Pour into dry mixture and mix well.","Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean. Cool before removing from pans.","[http:\/\/123recipes.com\/Recipe\/Pumpkin-Bread\/Detail Pumkin bread recipe at 123Recipes.com]","[http:\/\/www.bellaonline.com\/articles\/art24243.asp Cranberry pumpkin bread recipe from BellaOnline]","[http:\/\/www.foodnetwork.com\/recipes\/pumpkin-bread-recipe\/index.html Pumpkin bread recipe from the Food Network]"] cookbook:pumpkin_bread recipeYield 6 cookbook:pumpkin_bread totalTime "90 minutes" cookbook:pumpkin_bread type cookbook:recipes cookbook:pumpkin_bread url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_bread cookbook:pumpkin_bread url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Bread cookbook:pumpkin label "pumpkin" cookbook:pumpkin label "pumpkins" cookbook:pumpkin_muffins name "Pumpkin Muffins" cookbook:pumpkin_muffins recipeCategory category:baking_recipes cookbook:pumpkin_muffins recipeCategory category:muffin_recipes cookbook:pumpkin_muffins recipeCategory category:pumpkin_recipes cookbook:pumpkin_muffins recipeIngredient "1/2 c. milk" cookbook:pumpkin_muffins recipeIngredient "1/2 tsp. cinnamon" cookbook:pumpkin_muffins recipeIngredient "1/2 tsp. salt" cookbook:pumpkin_muffins recipeIngredient "1/4 c. sugar" cookbook:pumpkin_muffins recipeIngredient "1/4 c. vegetable oil" cookbook:pumpkin_muffins recipeIngredient "1 c. mashed fresh pumpkin (canned pumpkin can be used as well)" cookbook:pumpkin_muffins recipeIngredient "1 egg" cookbook:pumpkin_muffins recipeIngredient "2 c. sifted flour" cookbook:pumpkin_muffins recipeIngredient "3 tsp. baking powder" cookbook:pumpkin_muffins recipeInstructions ["Sift flour, sugar, baking powder, salt and cinnamon into a bowl.","Beat egg; mix in milk, pumpkin and oil.","Make a well in center of flour mixture; pour in pumpkin mixture all at once.","Stir quickly until flour is just moistened.","Fill greased muffin cups 2\/3 full.","Bake at 425 degrees for 25 minutes, or until done. Run spatula around each muffin to loosen; serve immediately."] cookbook:pumpkin_muffins type cookbook:recipes cookbook:pumpkin_muffins url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Muffins cookbook:pumpkin name "Pumpkin" cookbook:pumpkin_pie difficulty 2 cookbook:pumpkin_pie label "pumpkin" cookbook:pumpkin_pie label "pumpkin pie" cookbook:pumpkin_pie name "Pumpkin Pie" cookbook:pumpkin_pie recipeCategory category:american_dessert_recipes cookbook:pumpkin_pie recipeCategory category:american_recipes cookbook:pumpkin_pie recipeCategory category:dessert_recipes cookbook:pumpkin_pie recipeCategory category:easy_recipes cookbook:pumpkin_pie recipeCategory category:featured_recipes cookbook:pumpkin_pie recipeCategory category:maple_syrup_recipes cookbook:pumpkin_pie recipeCategory category:pie_recipes cookbook:pumpkin_pie recipeCategory category:pumpkin_recipes cookbook:pumpkin_pie recipeCategory category:recipes_with_images cookbook:pumpkin_pie recipeCategory category:recipes_with_metric_units cookbook:pumpkin_pie recipeCategory category:thanksgiving_recipes cookbook:pumpkin_pie recipeCategory category:vegetarian_recipes cookbook:pumpkin_pie recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pumpkin_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pumpkin_pie recipeCuisine cookbook:new_england_cuisine cookbook:pumpkin_pie recipeFoodstuff cookbook:chocolate cookbook:pumpkin_pie recipeFoodstuff cookbook:cinnamon cookbook:pumpkin_pie recipeFoodstuff cookbook:egg cookbook:pumpkin_pie recipeFoodstuff cookbook:flour cookbook:pumpkin_pie recipeFoodstuff cookbook:ginger cookbook:pumpkin_pie recipeFoodstuff cookbook:maple_syrup cookbook:pumpkin_pie recipeFoodstuff cookbook:milk cookbook:pumpkin_pie recipeFoodstuff cookbook:nutmeg cookbook:pumpkin_pie recipeFoodstuff cookbook:pumpkin cookbook:pumpkin_pie recipeFoodstuff cookbook:salt cookbook:pumpkin_pie recipeFoodstuff cookbook:sugar cookbook:pumpkin_pie recipeIngredient "1/4 tsp. nutmeg (optional)" cookbook:pumpkin_pie recipeIngredient "1/8 cup (30g) sugar" cookbook:pumpkin_pie recipeIngredient "1 cup (240ml) maple syrup" cookbook:pumpkin_pie recipeIngredient "1 Tbsp. flour" cookbook:pumpkin_pie recipeIngredient "1 tsp. cinnamon" cookbook:pumpkin_pie recipeIngredient "1 tsp. ginger" cookbook:pumpkin_pie recipeIngredient "1 unbaked nine-inch pie shell" cookbook:pumpkin_pie recipeIngredient "2 cups (450g) pumpkin, cooked and strained (or plain canned pumpkin). Use the smaller 'Sugar Pumpkin' instead of the big 'Jack O Lantern' pumpkin. The smaller 'Sugar Pumpkin' has a firm and smooth texture while the larger 'Jack O Lantern' pumpkin has more stringy or fibrous texture and more watery for a flesh." cookbook:pumpkin_pie recipeIngredient "2 cups (480ml) milk, scalded" cookbook:pumpkin_pie recipeIngredient "2 large eggs, beaten" cookbook:pumpkin_pie recipeIngredient "&frac12; tsp. salt" cookbook:pumpkin_pie recipeInstructions ["Preheat oven to 350 \u00b0F (180 \u00b0C).","Blend all ingredients, except the pie shell, together.","Pour into the unbaked pie shell.","Bake at 350 \u00b0F (180 \u00b0C) for 45 minutes.","Let cool and serve."] cookbook:pumpkin_pie recipeNotes "*This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup. *:''Note substitutions, below.'' *Prepare the raw pumpkin by skinning and cutting into 1" cubes. Bake at 350 \u00b0F (180 \u00b0C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10" (25cm)-diameter pumpkin will make 4 to 6 pies. The pumpkin may also be baked whole and skinned afterwards. *Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins. *Variant: Chocolate-covered pumpkin pie **After the pie has cooled, melt 2 oz. (55g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate. *Variant: Pumpkin Pasties **Roll pie crust pastry thin and cut into circles approx 4" in diameter. * 14 oz. (1 can) sweetened condensed milk can replace the scalded milk and maple syrup. * 2 cups of plain canned pumpkin can replace the cooked and strained pumpkin. *: Do not use "pumpkin pie filling", which has added spices. *: For a discussion on the use of canned pumpkin and the recipes attached, please see the talk page. " cookbook:pumpkin_pie recipeYield 8 cookbook:pumpkin_pie totalTime "60 minutes + cooling" cookbook:pumpkin_pie type cookbook:recipes cookbook:pumpkin_pie url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Pie cookbook:pumpkin recipeCategory category:featured_ingredients cookbook:pumpkin recipeCategory category:vegetables cookbook:pumpkin_risotto difficulty 3 cookbook:pumpkin_risotto name "Pumpkin Risotto" cookbook:pumpkin_risotto recipeCategory category:medium_difficulty_recipes cookbook:pumpkin_risotto recipeCategory category:recipes_with_metric_units cookbook:pumpkin_risotto recipeCategory category:rice_recipes cookbook:pumpkin_risotto recipeFoodstuff cookbook:butter cookbook:pumpkin_risotto recipeFoodstuff cookbook:chicken cookbook:pumpkin_risotto recipeFoodstuff cookbook:clove cookbook:pumpkin_risotto recipeFoodstuff cookbook:garlic cookbook:pumpkin_risotto recipeFoodstuff cookbook:marjoram cookbook:pumpkin_risotto recipeFoodstuff cookbook:olive_oil cookbook:pumpkin_risotto recipeFoodstuff cookbook:onion cookbook:pumpkin_risotto recipeFoodstuff cookbook:pepper cookbook:pumpkin_risotto recipeFoodstuff cookbook:pumpkin cookbook:pumpkin_risotto recipeFoodstuff cookbook:rice cookbook:pumpkin_risotto recipeFoodstuff cookbook:salt cookbook:pumpkin_risotto recipeFoodstuff cookbook:squash cookbook:pumpkin_risotto recipeFoodstuff cookbook:stock cookbook:pumpkin_risotto recipeIngredient "½ teaspoon salt" cookbook:pumpkin_risotto recipeIngredient "1½ cups (360g) Parmiggiano Reggiano, finely grated, plus extra to sprinkle at the table" cookbook:pumpkin_risotto recipeIngredient "1½ cups (360g) risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)" cookbook:pumpkin_risotto recipeIngredient "1½ pounds (650g) pumpkin or winter squash), whole" cookbook:pumpkin_risotto recipeIngredient "10 tablespoon unsalted butter at room temperature, divided" cookbook:pumpkin_risotto recipeIngredient "1 bunch fresh marjoram, chopped (some reserved for garnish)" cookbook:pumpkin_risotto recipeIngredient "1 medium red onion, finely diced" cookbook:pumpkin_risotto recipeIngredient "1 quart (120ml) chicken stock/broth" cookbook:pumpkin_risotto recipeIngredient "2 cloves garlic, peeled and thickly sliced" cookbook:pumpkin_risotto recipeIngredient "5 tablespoons extra-dry white vermouth" cookbook:pumpkin_risotto recipeIngredient "5 tablespoons extra-virgin olive oil, divided" cookbook:pumpkin_risotto recipeIngredient "6 grinds freshly cracked black pepper" cookbook:pumpkin_risotto recipeInstructions ["Preheat oven to 425\u00b0 F (210c).","Remove seeds and fiber from inside the pumpkin and cut into chunks. Place skin side down on a baking pan brushed with a little olive oil. Season with salt and pepper, scatter the marjoram and garlic over the pieces, cover with foil and bake about 45 minutes, or until soft. Remove from oven and allow to cool. Cut the flesh from skin into small cubes and reserve the baking juices.","Heat the chicken stock and check for seasoning.","Melt 6 tablespoons butter and 2 tablespoons olive oil in a wide, heavy-bottomed saut\u00e9 pan or pot. Add onion and gently saut\u00e9 until soft. Add rice and stir until completely covered in oil. Now, add vermouth and stir until it is absorbed by the rice.","Turn heat to medium high and begin adding stock, \u00bd cup (120ml) at a time, and stir until stock is completely absorbed by the rice. Continue this process until all the stock is incorporated.","Stir in remaining butter in small pieces, pumpkin with its juices, and cheese. Serve immediately with a sprinkle of cheese and fresh marjoram to garnish."] cookbook:pumpkin_risotto recipeYield 6 persons cookbook:pumpkin_risotto totalTime "2 hours" cookbook:pumpkin_risotto type cookbook:recipes cookbook:pumpkin_risotto url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Risotto cookbook:pumpkin_roll label "pumpkin roll" cookbook:pumpkin_roll name "Pumpkin Roll" cookbook:pumpkin_roll recipeCategory category:american_recipes cookbook:pumpkin_roll recipeCategory category:cake_recipes cookbook:pumpkin_roll recipeCategory category:dessert_recipes cookbook:pumpkin_roll recipeCategory category:featured_recipes cookbook:pumpkin_roll recipeCategory category:pumpkin_recipes cookbook:pumpkin_roll recipeCuisine cookbook:cuisine_of_the_united_states cookbook:pumpkin_roll recipeCuisine cookbook:louisiana_creole_cuisine cookbook:pumpkin_roll recipeCuisine cookbook:new_england_cuisine cookbook:pumpkin_roll recipeFoodstuff cookbook:baking_soda cookbook:pumpkin_roll recipeFoodstuff cookbook:butter cookbook:pumpkin_roll recipeFoodstuff cookbook:cinnamon cookbook:pumpkin_roll recipeFoodstuff cookbook:cream_cheese cookbook:pumpkin_roll recipeFoodstuff cookbook:egg cookbook:pumpkin_roll recipeFoodstuff cookbook:flour cookbook:pumpkin_roll recipeFoodstuff cookbook:pecan cookbook:pumpkin_roll recipeFoodstuff cookbook:powdered_sugar cookbook:pumpkin_roll recipeFoodstuff cookbook:pumpkin cookbook:pumpkin_roll recipeFoodstuff cookbook:sugar cookbook:pumpkin_roll recipeFoodstuff cookbook:vanilla cookbook:pumpkin_roll recipeIngredient "1/2 tsp. salt" cookbook:pumpkin_roll recipeIngredient "1 8-oz. package of cream cheese" cookbook:pumpkin_roll recipeIngredient "1 cup powdered sugar" cookbook:pumpkin_roll recipeIngredient "1 cup sugar" cookbook:pumpkin_roll recipeIngredient "1 tsp. baking soda" cookbook:pumpkin_roll recipeIngredient "1 tsp. cinnamon" cookbook:pumpkin_roll recipeIngredient "1 tsp. vanilla" cookbook:pumpkin_roll recipeIngredient "2/3 cup canned pumpkin" cookbook:pumpkin_roll recipeIngredient "2 Tbsp. butter" cookbook:pumpkin_roll recipeIngredient "3/4 cup chopped pecans" cookbook:pumpkin_roll recipeIngredient "3/4 cup flour" cookbook:pumpkin_roll recipeIngredient "3 eggs, beaten" cookbook:pumpkin_roll recipeInstructions ["Lay a clean dish towel on a flat kitchen surface.","Evenly sprinkle towel with the powdered sugar that was set aside earlier.","Once the cake has been completely baked and before cooled, flip onto the towel with the powdered sugar.","Loosely roll cake until cooled to allow cake to set.","Once cooled, unroll cake.","Spread filling over cake.","Roll cake again, but without dish towel.","Wrap in foil and freeze.","Once frozen, remove foil and cut into slices while still frozen.","Any chopped nuts may be substituted."] cookbook:pumpkin_roll recipeYield 10 cookbook:pumpkin_roll totalTime "15 minutes" cookbook:pumpkin_roll type cookbook:recipes cookbook:pumpkin_roll url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Roll cookbook:pumpkin_scones label "pumpkin scones" cookbook:pumpkin_scones name "Pumpkin Scones" cookbook:pumpkin_scones recipeCategory category:australian_recipes cookbook:pumpkin_scones recipeCategory category:pastry_recipes cookbook:pumpkin_scones recipeCategory category:pumpkin_recipes cookbook:pumpkin_scones recipeCategory category:scone_recipes cookbook:pumpkin_scones recipeFoodstuff cookbook:baking_soda cookbook:pumpkin_scones recipeFoodstuff cookbook:butter cookbook:pumpkin_scones recipeFoodstuff cookbook:buttermilk cookbook:pumpkin_scones recipeFoodstuff cookbook:butternut_squash cookbook:pumpkin_scones recipeFoodstuff cookbook:corn_syrup cookbook:pumpkin_scones recipeFoodstuff cookbook:cottage_cheese cookbook:pumpkin_scones recipeFoodstuff cookbook:cream_of_tartar cookbook:pumpkin_scones recipeFoodstuff cookbook:egg cookbook:pumpkin_scones recipeFoodstuff cookbook:flour cookbook:pumpkin_scones recipeFoodstuff cookbook:ginger cookbook:pumpkin_scones recipeFoodstuff cookbook:green_onion cookbook:pumpkin_scones recipeFoodstuff cookbook:margarine cookbook:pumpkin_scones recipeFoodstuff cookbook:milk cookbook:pumpkin_scones recipeFoodstuff cookbook:nutmeg cookbook:pumpkin_scones recipeFoodstuff cookbook:pumpkin cookbook:pumpkin_scones recipeFoodstuff cookbook:sugar cookbook:pumpkin_scones recipeIngredient "½ cup buttermilk" cookbook:pumpkin_scones recipeIngredient "¼ cup butter or margarine, softened slightly" cookbook:pumpkin_scones recipeIngredient "¾ cup cold cooked pumpkin" cookbook:pumpkin_scones recipeIngredient "½ cup natural mineral water" cookbook:pumpkin_scones recipeIngredient "¼ cup skim milk powder" cookbook:pumpkin_scones recipeIngredient "¼ cup sugar" cookbook:pumpkin_scones recipeIngredient "½ teaspoon ground nutmeg" cookbook:pumpkin_scones recipeIngredient "¼ tsp. ground nutmeg" cookbook:pumpkin_scones recipeIngredient "1 cup cooked, mashed butternut squash, pumpkin, or other squash" cookbook:pumpkin_scones recipeIngredient "1 egg" cookbook:pumpkin_scones recipeIngredient "1 tsp. baking soda" cookbook:pumpkin_scones recipeIngredient "2⅔ cups all-purpose flour" cookbook:pumpkin_scones recipeIngredient "2 cups self-raising flour, sifted" cookbook:pumpkin_scones recipeIngredient "2 spring onions, chopped (a.k.a. shallots, green onions)" cookbook:pumpkin_scones recipeIngredient "2 Tbsp. corn syrup" cookbook:pumpkin_scones recipeIngredient "2 tsp. cream of tartar" cookbook:pumpkin_scones recipeIngredient "Cottage cheese or butter, for serving (optional)" cookbook:pumpkin_scones recipeIngredient "⅓ cup milk (or less)" cookbook:pumpkin_scones recipeIngredient "pinch of ground ginger" cookbook:pumpkin_scones recipeIngredient "pinch of salt" cookbook:pumpkin_scones recipeInstructions ["Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.","In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed).","Stir in the squash and half of the sifted dry ingredients.","Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.","Knead only a little, gently, until you can pat it out into a big flat rectangle about \u00be" thick (just under an inch).","Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray (I used my large pizza pan, which only just accommodated them).","Bake at 230\u00b0C (450\u00b0F) for 18 minutes."] cookbook:pumpkin_scones type cookbook:recipes cookbook:pumpkin_scones url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Scones cookbook:pumpkin_seed label "pumpkin seed" cookbook:pumpkin_seed label "pumpkin seeds" cookbook:pumpkin_seed name "Pumpkin Seed" cookbook:pumpkin_seeds label "pumpkin seeds" cookbook:pumpkin_seed type cookbook:ingredients cookbook:pumpkin_seed url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Seed cookbook:pumpkin_soup name "Pumpkin Soup" cookbook:pumpkin_soup recipeCategory category:european_recipes cookbook:pumpkin_soup recipeCategory category:pumpkin_recipes cookbook:pumpkin_soup recipeCategory category:soup_recipes cookbook:pumpkin_soup recipeCategory category:vegetarian_recipes cookbook:pumpkin_soup recipeCuisine cookbook:european_cuisines cookbook:pumpkin_soup recipeFoodstuff cookbook:carrot cookbook:pumpkin_soup recipeFoodstuff cookbook:chickpea cookbook:pumpkin_soup recipeFoodstuff cookbook:onion cookbook:pumpkin_soup recipeFoodstuff cookbook:potato cookbook:pumpkin_soup recipeFoodstuff cookbook:pumpkin cookbook:pumpkin_soup recipeFoodstuff cookbook:zucchini cookbook:pumpkin_soup recipeIngredient "200g chopped pumpkin" cookbook:pumpkin_soup recipeIngredient "2 onions" cookbook:pumpkin_soup recipeIngredient "carrots" cookbook:pumpkin_soup recipeIngredient "chickpeas" cookbook:pumpkin_soup recipeIngredient "oil for frying" cookbook:pumpkin_soup recipeIngredient "potatoes" cookbook:pumpkin_soup recipeIngredient "water" cookbook:pumpkin_soup recipeIngredient "zucchinis (courgettes)" cookbook:pumpkin_soup recipeInstructions ["Fry onions, carrots, potatoes, and zucchinis in a spoonful of oil.","Add pumpkin and chickpeas.","Cover with hot water and simmer.","The soup is ready when the carrots are soft."] cookbook:pumpkin_soup type cookbook:recipes cookbook:pumpkin_soup url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Soup cookbook:pumpkin_soup_with_curry name "Pumpkin Soup with curry" cookbook:pumpkin_soup_with_curry recipeCategory category:curry_powder_recipes cookbook:pumpkin_soup_with_curry recipeCategory category:pumpkin_recipes cookbook:pumpkin_soup_with_curry recipeCategory category:soup_recipes cookbook:pumpkin_soup_with_curry recipeIngredient "1 15 oz. can pumpkin" cookbook:pumpkin_soup_with_curry recipeIngredient "1/8 tsp. nutmeg" cookbook:pumpkin_soup_with_curry recipeIngredient "1 bay leaf" cookbook:pumpkin_soup_with_curry recipeIngredient "1 cup cream" cookbook:pumpkin_soup_with_curry recipeIngredient "1 medium sweet onion" cookbook:pumpkin_soup_with_curry recipeIngredient "1 to 2 Tbsp. olive oil" cookbook:pumpkin_soup_with_curry recipeIngredient "1 tsp. curry" cookbook:pumpkin_soup_with_curry recipeIngredient "2 15 oz. cans of chicken broth (reduced sodium is best)" cookbook:pumpkin_soup_with_curry recipeIngredient "Back pepper to taste" cookbook:pumpkin_soup_with_curry recipeInstructions ["Saut\u00e9 onions with olive oil until translucent","Add pumpkin and broth; mix well.","Add all spices and simmer for at least 15 minutes; remove bay leaf.","Let soup cool to lukewarm temperature and puree in a blender for smooth texture.","Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container"] cookbook:pumpkin_soup_with_curry type cookbook:recipes cookbook:pumpkin_soup_with_curry url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Soup_with_curry cookbook:pumpkin_substitute name "Pumpkin Substitute" cookbook:pumpkin_substitute recipeCategory category:vegetarian_recipes cookbook:pumpkin_substitute recipeFoodstuff cookbook:carrot cookbook:pumpkin_substitute recipeFoodstuff cookbook:rutabaga cookbook:pumpkin_substitute recipeIngredient "1kg (approx. 2 lbs) mixed carrot and swede" cookbook:pumpkin_substitute recipeIngredient "500g (approx. 1 lb) plain yogurt" cookbook:pumpkin_substitute recipeInstructions ["Puree the vegetable mix until smooth","Add the yogurt."] cookbook:pumpkin_substitute recipeNotes "* Frozen carrot and swede mix makes this a very easy substitution. * Puree thoroughly to obtain a smooth puree. * The ingredients can be added whole to foods that will be pureed later. * Other winter squashes may also be used as substitutes for pumpkin " cookbook:pumpkin_substitute type cookbook:recipes cookbook:pumpkin_substitute url https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Substitute cookbook:pumpkin type cookbook:featured_ingredients cookbook:pumpkin type cookbook:ingredients cookbook:pumpkin type cookbook:vegetable cookbook:pumpkin url https://en.wikibooks.org/wiki/Cookbook:Pumpkin cookbook:punnet label "punnet" cookbook:punnet name "Punnet" cookbook:punnet type cookbook:cookbook/units_of_measurement cookbook:punnet url https://en.wikibooks.org/wiki/Cookbook:Punnet cookbook:pupusa label "pupusa" cookbook:pupusa name "Pupusa" cookbook:pupusa recipeCategory category:cabbage_recipes cookbook:pupusa recipeCategory category:cheese_recipes cookbook:pupusa recipeCategory category:main_course_recipes cookbook:pupusa recipeCategory category:pan_fried_recipes cookbook:pupusa recipeCategory category:pork_recipes cookbook:pupusa recipeCategory category:salvadoran_recipes cookbook:pupusa recipeCategory category:tortilla_recipes cookbook:pupusa type cookbook:recipes cookbook:pupusa url https://en.wikibooks.org/wiki/Cookbook:Pupusa cookbook:pureeing label "puree" cookbook:purée label "blend" cookbook:purée label "grind" cookbook:purée label "mash" cookbook:purée label "puree" cookbook:purée label "purée" cookbook:purée label "pureed" cookbook:purée label "puréed" cookbook:purée label "pureeing" cookbook:purée label "purées" cookbook:purée_mongole label "purée mongole" cookbook:purée_mongole name "Purée Mongole" cookbook:purée_mongole recipeCategory category:pea_recipes cookbook:purée_mongole recipeCategory category:soup_recipes cookbook:purée_mongole recipeFoodstuff cookbook:carrot cookbook:purée_mongole recipeFoodstuff cookbook:celery cookbook:purée_mongole recipeFoodstuff cookbook:clove cookbook:purée_mongole recipeFoodstuff cookbook:cornstarch cookbook:purée_mongole recipeFoodstuff cookbook:cumin cookbook:purée_mongole recipeFoodstuff cookbook:curry_powder cookbook:purée_mongole recipeFoodstuff cookbook:nutmeg cookbook:purée_mongole recipeFoodstuff cookbook:onion cookbook:purée_mongole recipeFoodstuff cookbook:pea cookbook:purée_mongole recipeFoodstuff cookbook:pepper cookbook:purée_mongole recipeFoodstuff cookbook:salt cookbook:purée_mongole recipeFoodstuff cookbook:sour_cream cookbook:purée_mongole recipeFoodstuff cookbook:stock cookbook:purée_mongole recipeFoodstuff cookbook:turmeric cookbook:purée_mongole recipeFoodstuff cookbook:turnip cookbook:purée_mongole recipeIngredient "Carrot, grated" cookbook:purée_mongole recipeIngredient "Chicken broth" cookbook:purée_mongole recipeIngredient "Cornstarch" cookbook:purée_mongole recipeIngredient "One pound dry split peas" cookbook:purée_mongole recipeIngredient "One white turnip" cookbook:purée_mongole recipeIngredient "Onion, chopped" cookbook:purée_mongole recipeIngredient "Salt, pepper, ground cloves, tumeric, nutmeg, cumin, curry powder." cookbook:purée_mongole recipeIngredient "Sour cream, as a garnish" cookbook:purée_mongole recipeIngredient "Three stalks celery, chopped" cookbook:purée_mongole recipeIngredient "Water" cookbook:purée_mongole recipeInstructions ["One pound dry split peas, in water to cover, plus a can of chicken broth, brought to the boil momentarily and left covered, to soak.","Meanwhile, assemble the same amounts of grated carrot, chopped onion, one white turnip, three stalks of celery, chopped.","Add the spices.","Simmer slowly about an hour, or until veggies are well softened. Correct salt to taste.","Make a liaison of cornstarch, separately mixed in water first to a thin cream. Bring back to the simmer briefly.","Blend. Thin with stock (or milk) to the right consistency. It should be thick."] cookbook:purée_mongole type cookbook:recipes cookbook:purée_mongole url https://en.wikibooks.org/wiki/Cookbook:Purée_Mongole cookbook:purée name "Blend" cookbook:purée name "Puree" cookbook:purée name "Purée" cookbook:purée type cookbook:cookbook_stubs cookbook:purée type cookbook:cooking_techniques cookbook:purée url https://en.wikibooks.org/wiki/Cookbook:Blend cookbook:purée url https://en.wikibooks.org/wiki/Cookbook:Puree cookbook:purée url https://en.wikibooks.org/wiki/Cookbook:Purée cookbook:puri label "puri" cookbook:puri label "puri or loochi" cookbook:puri label "puris" cookbook:puri name "Puri" cookbook:puri recipeCategory category:bread_recipes cookbook:puri recipeCategory category:deep_fried_recipes cookbook:puri recipeCategory category:indian_recipes cookbook:puri recipeCategory category:recipes_with_metric_units cookbook:puri recipeCuisine cookbook:cuisine_of_india cookbook:puri recipeFoodstuff cookbook:salt cookbook:puri recipeFoodstuff cookbook:semolina cookbook:puri recipeFoodstuff cookbook:vegetable_oil cookbook:puri recipeFoodstuff cookbook:water cookbook:puri recipeFoodstuff cookbook:whole_wheat_flour cookbook:puri recipeIngredient "¼ tsp. salt" cookbook:puri recipeIngredient "1 tbs vegetable oil for the dough" cookbook:puri recipeIngredient "2oz / 60g plain white flour" cookbook:puri recipeIngredient "2oz / 60g whole-wheat flour" cookbook:puri recipeIngredient "2 oz fine semolina" cookbook:puri recipeIngredient "about 500ml / a pint of vegetable oil for deep frying the pooris" cookbook:puri recipeIngredient "water to mix the dough" cookbook:puri recipeInstructions ["Put all the dry ingredients into a bowl.","Add salt and dribble the tbs. oil.","Mix well. Add water gradually to make it a stiff dough.","Knead well for a few minutes.","Cover the dough and leave to rest for about half an hour.","Pour the oil for deep frying in a wok and heat the oil.","Meanwhile divide the dough into 8 small balls and roll into small circle. (about 3" [7.5cm] in diameter)","You can use a bit of hot oil to roll the dough so it will not stick to the surface.","When the oil is hot (test - if you put a tiny dough in the oil it should come up straight away), lay the flatted dough over the oil, press the top slightly with the slotted spoon until it inflates itself, and turn to other side. Adjust the flame as necessary.","If it sinks quickly to the bottom of the wok, the oil is not hot enough (puri will absorb too much oil). It should balloon within a few seconds.","Remove from oil after the puri turn golden\/light brown color and place on a wire rack or kitchen paper towel for excess oil to drain."] cookbook:puri recipeNotes "* For chapattis dough, don't use semolina and plain flour. Only use whole meal flour, salt and oil. " cookbook:puri type cookbook:recipes cookbook:puri url https://en.wikibooks.org/wiki/Cookbook:Puri cookbook:purple_plum_pie label "purple plum pie" cookbook:purple_plum_pie name "Purple Plum Pie" cookbook:purple_plum_pie recipeCategory category:baking_recipes cookbook:purple_plum_pie recipeCategory category:dessert_recipes cookbook:purple_plum_pie recipeCategory category:pie_recipes cookbook:purple_plum_pie recipeCategory category:plum_recipes cookbook:purple_plum_pie recipeIngredient "1/2 cup all-purpose flour" cookbook:purple_plum_pie recipeIngredient "1/2 cup sugar" cookbook:purple_plum_pie recipeIngredient "1/4 cup all purpose flour" cookbook:purple_plum_pie recipeIngredient "1/4 teaspoon ground cinnamon" cookbook:purple_plum_pie recipeIngredient "1/4 teaspoon ground nutmeg" cookbook:purple_plum_pie recipeIngredient "1/4 teaspoon salt" cookbook:purple_plum_pie recipeIngredient "1 (9 inch) unbaked deep dish pastry shell" cookbook:purple_plum_pie recipeIngredient "1 tablespoon lemon juice" cookbook:purple_plum_pie recipeIngredient "3 tablespoon cold butter or margarine" cookbook:purple_plum_pie recipeIngredient "4 cups sliced fresh plums" cookbook:purple_plum_pie recipeInstructions ["In a bowl, combine the first six ingredients; pour into the pastry shell.","For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling.","Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown.","Cover edges of crust during the last 20 minutes to prevent overbrowning.","Cool on a wire rack."] cookbook:purple_plum_pie type cookbook:recipes cookbook:purple_plum_pie url https://en.wikibooks.org/wiki/Cookbook:Purple_Plum_Pie cookbook:puttanesca_sauce_(vegan) label "puttanesca sauce" cookbook:puttanesca_sauce_(vegan) label "puttanesca sauce (vegan)" cookbook:puttanesca_sauce_(vegan) name "Puttanesca Sauce (Vegan)" cookbook:puttanesca_sauce_(vegan) recipeCategory category:caper_recipes cookbook:puttanesca_sauce_(vegan) recipeCategory category:italian_recipes cookbook:puttanesca_sauce_(vegan) recipeCategory category:olive_recipes cookbook:puttanesca_sauce_(vegan) recipeCategory category:pasta_sauce_recipes cookbook:puttanesca_sauce_(vegan) recipeCategory category:recipes_with_metric_units cookbook:puttanesca_sauce_(vegan) recipeCategory category:tomato_recipes cookbook:puttanesca_sauce_(vegan) recipeCategory category:vegan_recipes cookbook:puttanesca_sauce_(vegan) recipeCuisine cookbook:cuisine_of_italy cookbook:puttanesca_sauce_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:puttanesca_sauce_(vegan) recipeFoodstuff cookbook:caper cookbook:puttanesca_sauce_(vegan) recipeFoodstuff cookbook:garlic cookbook:puttanesca_sauce_(vegan) recipeFoodstuff cookbook:olive cookbook:puttanesca_sauce_(vegan) recipeFoodstuff cookbook:olive_oil cookbook:puttanesca_sauce_(vegan) recipeFoodstuff cookbook:oregano cookbook:puttanesca_sauce_(vegan) recipeFoodstuff cookbook:parsley cookbook:puttanesca_sauce_(vegan) recipeFoodstuff cookbook:pepper cookbook:puttanesca_sauce_(vegan) recipeFoodstuff cookbook:tomato cookbook:puttanesca_sauce_(vegan) recipeIngredient "1/2 cup of chopped pitted Kalamata olives" cookbook:puttanesca_sauce_(vegan) recipeIngredient "1/2 cup of chopped pitted salt-cured black olives" cookbook:puttanesca_sauce_(vegan) recipeIngredient "1/4 - 1/2 cup of extra virgin olive oil" cookbook:puttanesca_sauce_(vegan) recipeIngredient "1/8 teaspoon of pepper" cookbook:puttanesca_sauce_(vegan) recipeIngredient "1 can (28 oz) (about 830 g) of crushed tomatoes" cookbook:puttanesca_sauce_(vegan) recipeIngredient "1 teaspoon of crushed red pepper" cookbook:puttanesca_sauce_(vegan) recipeIngredient "1 teaspoon of dried oregano" cookbook:puttanesca_sauce_(vegan) recipeIngredient "2 tablespoons of capers (rinsed)" cookbook:puttanesca_sauce_(vegan) recipeIngredient "2 tablespoons of parsley" cookbook:puttanesca_sauce_(vegan) recipeIngredient "6 garlic cloves, minced" cookbook:puttanesca_sauce_(vegan) recipeInstructions ["Heat oil in a large skillet.","Add garlic and saut\u00e9 over medium heat until garlic starts to brown lightly.","Add oregano, pepper, olives, capers, and tomatoes.","Simmer for about 15 minutes.","Add parsley and cook for another 2 minutes.","Add salt to taste.","Pour over 1 pound (450 g) of pasta."] cookbook:puttanesca_sauce_(vegan) type cookbook:recipes cookbook:puttanesca_sauce_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Puttanesca_Sauce_(Vegan) cookbook:puttu label "puttu" cookbook:puttu name "Puttu" cookbook:puttu recipeCategory category:coconut_recipes cookbook:puttu recipeCategory category:indian_recipes cookbook:puttu recipeCategory category:recipes_with_images cookbook:puttu recipeCategory category:recipes_without_cooking_time cookbook:puttu recipeCategory category:recipes_without_servings cookbook:puttu recipeCategory category:vegetarian_recipes cookbook:puttu recipeCuisine cookbook:cuisine_of_india cookbook:puttu recipeFoodstuff cookbook:coconut cookbook:puttu recipeFoodstuff cookbook:salt cookbook:puttu recipeIngredient "Coconut - 1 (medium sized)" cookbook:puttu recipeIngredient "Puttu Powder (flour) - 4 cups" cookbook:puttu recipeIngredient "Salt - as per taste" cookbook:puttu recipeIngredient "Water - enough to moisten the flour" cookbook:puttu recipeInstructions ["Grate the coconut finely. Take the puttu powder in a wide bowl. Add salt and half of the grated coconut. Rub the mixture with finger tips, sprinkling water. The flour should become moist and should have a coarse texture. Leave the mixture for an hour, if the flour is ready made, as it absorbs more water.","After an hour, check the consistency of the flour. One should be able to make a ball out of the flour, which can be easily crumbled. Adjust the water content accordingly. Spread a little coconut at the bottom of the puttu vessel (puttu kutti) and fill it with the moist flour. Layer it with coconut. Steam it on the puttu vessel or on the pressure cooker nozzle. In a few minutes, steam will start escaping through the top of the puttu vessel. Puttu will be done in 4 minutes.","Serve hot with kadala curry or boiled green gram and pappad (payarum pappadavum) or with steamed bananas."] cookbook:puttu type cookbook:recipes cookbook:puttu url https://en.wikibooks.org/wiki/Cookbook:Puttu cookbook:pyrex label "pyrex" cookbook:qabuli name "Qabuli" cookbook:qabuli recipeCategory category:gluten-free_recipes cookbook:qabuli recipeCategory category:lentil_recipes cookbook:qabuli recipeCategory category:recipes_with_metric_units cookbook:qabuli recipeCategory category:rice_recipes cookbook:qabuli recipeCategory category:south_asian_recipes cookbook:qabuli recipeCategory category:vegan_recipes cookbook:qabuli recipeCuisine cookbook:south_asian_cuisines cookbook:qabuli recipeCuisine cookbook:vegan_cuisine cookbook:qabuli recipeFoodstuff cookbook:chickpea cookbook:qabuli recipeFoodstuff cookbook:chiles cookbook:qabuli recipeFoodstuff cookbook:cilantro cookbook:qabuli recipeFoodstuff cookbook:garlic cookbook:qabuli recipeFoodstuff cookbook:ginger cookbook:qabuli recipeFoodstuff cookbook:onion cookbook:qabuli recipeFoodstuff cookbook:rice cookbook:qabuli recipeFoodstuff cookbook:salt cookbook:qabuli recipeFoodstuff cookbook:shortening cookbook:qabuli recipeFoodstuff cookbook:turmeric cookbook:qabuli recipeIngredient "½ cup chopped cilantro" cookbook:qabuli recipeIngredient "½ tsp ginger garlic paste" cookbook:qabuli recipeIngredient "¼ tsp turmeric powder" cookbook:qabuli recipeIngredient "1kg rice" cookbook:qabuli recipeIngredient "3 onions" cookbook:qabuli recipeIngredient "4 to 5 green chiles, chopped in half" cookbook:qabuli recipeIngredient "500g chana lentil" cookbook:qabuli recipeIngredient "red pepper" cookbook:qabuli recipeIngredient "salt" cookbook:qabuli recipeIngredient "Shortening" cookbook:qabuli recipeIngredient "tomato paste" cookbook:qabuli recipeInstructions ["Soak the lentils for half an hour.","After half an hour, boil the lentils with salt, red pepper, and ginger garlic paste.","Be mindful that after the lentil have been cooked, there should not be any water remaining.","If there is water remaining, continue cooking until the water has been mostly absorbed.","In the meantime, bring the rice to a full boil. Reduce heat to a minimum and and cover. Allow to cook for 8 to 10 minutes, then turn off the heat and allow to rest for a similar amount of time.","Also, in the meantime, heat some shortening in a pan","Fry the onions until they are light brown, add tomato paste, salt, red chile powder and turmeric powder.","Arrange the fried onion with the spices, boiled lentils, and rice in a large serving dish pot.","Garnish with chopped cilantro and green chillies and serve hot."] cookbook:qabuli type cookbook:recipes cookbook:qabuli url https://en.wikibooks.org/wiki/Cookbook:Qabuli cookbook:qaghaq_tal-ghasel label "qaghaq tal-ghasel" cookbook:qaqocc_mimli label "qaqocc mimli" cookbook:qarabagħli_mimli label "qargha baghli mimli" cookbook:qarabagħli_mimli name "Qarabagħli mimli" cookbook:qarabagħli_mimli name "Qargha Baghli Mimli" cookbook:qarabagħli_mimli recipeCategory category:recipes_with_metric_units cookbook:qarabagħli_mimli recipeCategory category:squash_recipes cookbook:qarabagħli_mimli recipeCategory category:stuffing_recipes cookbook:qarabagħli_mimli recipeIngredient "100 g grated Pecorino cheese (Romano type or with peppercorns)" cookbook:qarabagħli_mimli recipeIngredient "1/2 tsp mixed spice" cookbook:qarabagħli_mimli recipeIngredient "1 cup Bolognese type meat sauce diluted with half a cup of water" cookbook:qarabagħli_mimli recipeIngredient "1 cup fresh tomato sauce for serving" cookbook:qarabagħli_mimli recipeIngredient "1 cup uncooked round or long grain rice" cookbook:qarabagħli_mimli recipeIngredient "1 large beaten egg" cookbook:qarabagħli_mimli recipeIngredient "1 tbsp. chopped flat leaf parsley leaves" cookbook:qarabagħli_mimli recipeIngredient "2 beaten eggs" cookbook:qarabagħli_mimli recipeIngredient "2 cloves garlic" cookbook:qarabagħli_mimli recipeIngredient "2 heaped tbsp. grated salt cured cheese (sheep or goat's milk, or Parmigiano-Reggiano)" cookbook:qarabagħli_mimli recipeIngredient "2 rashers rind-less smoked back bacon, finely chopped" cookbook:qarabagħli_mimli recipeIngredient "2 tbsp. chopped flat leaf parsley or fresh marjoram leaves" cookbook:qarabagħli_mimli recipeIngredient "450 g well drained fresh sheep's milk ricotta" cookbook:qarabagħli_mimli recipeIngredient "500g minced lean pork" cookbook:qarabagħli_mimli recipeIngredient "a slice of day old bread soaked in milk and wrung out" cookbook:qarabagħli_mimli recipeIngredient "dry breadcrumbs or medium coarse semolina for topping" cookbook:qarabagħli_mimli recipeIngredient "dry breadcrumbs or medium coarse semolina mixed with grated cheese for topping" cookbook:qarabagħli_mimli recipeIngredient "extra grated cheese for topping" cookbook:qarabagħli_mimli recipeIngredient "half a small onion finely chopped and sweated until soft in a mixture of oil and butter" cookbook:qarabagħli_mimli recipeIngredient "salt and pepper" cookbook:qarabagħli_mimli recipeInstructions ["You can bake in a greased baking dish alone or on a bed of medium thick sliced potatoes and onions seasoned with salt, pepper and optional caraway seed, moistened with stock or water. Temperature 180 \u00b0 C; Time about 35\/ 40 minutes. Cook covered with foil for 30 minutes then uncover so the top crisp up. Suitable for all 3 fillings.","You can place them closely packed into a pot that you fill with water to just over half way up the squash. If you like you may set on a bed of chopped onion and some of the pulp drizzled with a 1 tbsp. of olive oil and optional tomato paste. Cook on medium heat and covered with a lid till the squashes are tender and the rice or meat filling cooked through, about 35 minutes.","Place well filled and carefully sealed squash in a simmering meat broth (made with root vegetables and meat bones)and simmer on low heat for about 40 minutes. You can serve the strained broth as a first course and the vegetables and stuffed squash as a second course."] cookbook:qarabagħli_mimli type cookbook:recipes cookbook:qarabagħli_mimli url https://en.wikibooks.org/wiki/Cookbook:Qarabagħli_mimli cookbook:qarabagħli_mimli url https://en.wikibooks.org/wiki/Cookbook:Qargha_Baghli_Mimli cookbook:qarnit label "qarnit (octopus)" cookbook:qassatat label "qassatat" cookbook:qassatat_tal-incova label "qassatat tal-incova" cookbook:quahog label "quahog" cookbook:quail label "quail" cookbook:quail name "Quail" cookbook:quail type cookbook:ingredients cookbook:quail type cookbook:meat_and_poultry cookbook:quail url https://en.wikibooks.org/wiki/Cookbook:Quail cookbook:quart label "qt" cookbook:quart label "quart" cookbook:quart label "quarts" cookbook:quart label "us liquid quart" cookbook:quart name "Quart" cookbook:quart type cookbook:cookbook/units_of_measurement cookbook:quart url https://en.wikibooks.org/wiki/Cookbook:Quart cookbook:qubbajt label "qubbajt" cookbook:quebec type cookbook:cuisines cookbook:queen_of_puddings difficulty 3 cookbook:queen_of_puddings label "''queen of puddings''" cookbook:queen_of_puddings label "queen of puddings" cookbook:queen_of_puddings name "Queen of puddings" cookbook:queen_of_puddings name "Queen of Puddings" cookbook:queen_of_puddings recipeCategory category:baking_recipes cookbook:queen_of_puddings recipeCategory category:dessert_recipes cookbook:queen_of_puddings recipeCategory category:english_dessert_recipes cookbook:queen_of_puddings recipeCategory category:medium_difficulty_recipes cookbook:queen_of_puddings recipeCategory category:pudding_and_custard_recipes cookbook:queen_of_puddings recipeCategory category:recipes_with_images cookbook:queen_of_puddings recipeCategory category:recipes_with_metric_units cookbook:queen_of_puddings recipeFoodstuff cookbook:butter cookbook:queen_of_puddings recipeFoodstuff cookbook:egg cookbook:queen_of_puddings recipeFoodstuff cookbook:lemon cookbook:queen_of_puddings recipeFoodstuff cookbook:milk cookbook:queen_of_puddings recipeFoodstuff cookbook:sugar cookbook:queen_of_puddings recipeIngredient "2 cups milk" cookbook:queen_of_puddings recipeIngredient "2 oz. (4 Tbs. / 55g) butter" cookbook:queen_of_puddings recipeIngredient "2 Tbs. vanilla sugar" cookbook:queen_of_puddings recipeIngredient "3 oz. (1/2 cup / 85g) sugar" cookbook:queen_of_puddings recipeIngredient "4 eggs, separated" cookbook:queen_of_puddings recipeIngredient "4 Tbs. raspberry jam, or jam of choice" cookbook:queen_of_puddings recipeIngredient "6 oz. (about 4 cups / 170g) freshly grated bread crumbs." cookbook:queen_of_puddings recipeIngredient "Zest of 1 lemon" cookbook:queen_of_puddings recipeInstructions ["Heat the milk, sugar, lemon zest and butter until just below the boil.","Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.","Beat the egg yolks and stir into the bread crumb and milk mixture.","Bake at 350\u00baF (180\u00baC) for 35 minutes.","Remove from the oven and after it has cooled for 10 minutes, spread the top with the warmed jam, being careful not to break the surface of the pudding.","Whisk the egg whites with the vanilla sugar and a few drops of lemon juice to soft peaks.","Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.","Serve as is or with ''cr\u00e8me anglaise''."] cookbook:queen_of_puddings recipeYield 4 cookbook:queen_of_puddings totalTime "80 minutes" cookbook:queen_of_puddings type cookbook:recipes cookbook:queen_of_puddings url https://en.wikibooks.org/wiki/Cookbook:Queen_of_puddings cookbook:queen_of_puddings url https://en.wikibooks.org/wiki/Cookbook:Queen_of_Puddings cookbook:queens_soup name "Queens soup" cookbook:queens_soup name "Queens Soup" cookbook:queens_soup recipeCategory category:recipes_with_metric_units cookbook:queens_soup recipeCategory category:rice_recipes cookbook:queens_soup recipeCategory category:soup_recipes cookbook:queens_soup recipeFoodstuff cookbook:butter cookbook:queens_soup recipeFoodstuff cookbook:milk cookbook:queens_soup recipeFoodstuff cookbook:rice cookbook:queens_soup recipeFoodstuff cookbook:stock cookbook:queens_soup recipeIngredient "½ pint (285ml) milk" cookbook:queens_soup recipeIngredient "1oz (30g) butter" cookbook:queens_soup recipeIngredient "1 tablespoon ground rice" cookbook:queens_soup recipeIngredient "fowl stock" cookbook:queens_soup recipeInstructions ["Put a tablespoonful of ground rice into a saucepan","Gradually add half a pint (285ml) of milk","Boil gently for twelve minutes in a bainmarie, stirring the whole time, until very smooth.","Add an ounce of butter","Pass through a sieve","Mix in some good fowl stock","Serve immediately"] cookbook:queens_soup type cookbook:recipes cookbook:queens_soup url https://en.wikibooks.org/wiki/Cookbook:Queens_soup cookbook:queens_soup url https://en.wikibooks.org/wiki/Cookbook:Queens_Soup cookbook:quenepa label "quenepa" cookbook:quesadilla label "quesadilla" cookbook:quesadilla label "quesadillas" cookbook:quesadilla name "Quesadilla" cookbook:quesadilla recipeCategory category:appetizer_recipes cookbook:quesadilla recipeCategory category:cheese_recipes cookbook:quesadilla recipeCategory category:cilantro_recipes cookbook:quesadilla recipeCategory category:mexican_recipes cookbook:quesadilla recipeCategory category:southwestern_recipes cookbook:quesadilla recipeCategory category:tex-mex_recipes cookbook:quesadilla recipeCategory category:tortilla_recipes cookbook:quesadilla recipeCuisine cookbook:cuisine_of_jalisco cookbook:quesadilla recipeCuisine cookbook:cuisine_of_mexico cookbook:quesadilla recipeCuisine cookbook:cuisine_of_yucatan cookbook:quesadilla recipeCuisine cookbook:southwestern_cuisine cookbook:quesadilla recipeFoodstuff cookbook:cheese cookbook:quesadilla recipeFoodstuff cookbook:chiles cookbook:quesadilla recipeFoodstuff cookbook:cilantro cookbook:quesadilla recipeFoodstuff cookbook:cooking_spray cookbook:quesadilla recipeFoodstuff cookbook:meat_and_poultry cookbook:quesadilla recipeFoodstuff cookbook:monterey_jack_cheese cookbook:quesadilla recipeFoodstuff cookbook:tomato cookbook:quesadilla recipeFoodstuff cookbook:tortilla cookbook:quesadilla recipeIngredient "1/3 cup meltable cheese" cookbook:quesadilla recipeIngredient "1/4 cup Filling (see below)" cookbook:quesadilla recipeIngredient "2 flour tortilla, 6" (15cm), corn tortillas can be used in a pinch at home, but may not hold together or work as well as flour." cookbook:quesadilla recipeIngredient "Cooking Spray" cookbook:quesadilla recipeInstructions ["Warm both tortillas in the microwave to the point of flexibility, at least, keeping one warm.","Preheat a frying pan or griddle (medium-low heat), seasoned with oil or cooking spray. Drop in the first tortilla.","Drop on it shredded cheese (typically Monterey Jack cheese).","Quickly add, and spread out, almost to the edges, any combination of the fillings listed below (or whatever additional ingredients you would like), ideally warmed and very well drained.","Allow the cheese to melt. The tortilla may brown in spots but it should not be cooked to the point of changing color substantially.","Press the other tortilla over the top of the tortilla in the pan, making sure it sticks a bit.","Flip the quesadilla and allow to warm until it joins as a unit.","Remove from pan, cut in 1\/8ths.","Eat immediately, or, if you need to serve a bigger group, remove to a fairly low temperature 'keep warm' area, below the melting temperature of the","salsa","sarza criolla","chili peppers","Chopped tomatoes and cilantro","Cooked meat or seafood","Fresh spinach--washed and torn into small pieces","Black beans--canned, rinsed and well drained","A fairly traditional filling would be grilled chicken, beef or pork, finely minced, sprinkled with a teaspoon of finely minced onion and half of teaspoon of cilantro, with a small amount of some lime squeezed on top."] cookbook:quesadilla recipeNotes "#Crab Quesadillas with Mango Salsa " cookbook:quesadilla type cookbook:recipes cookbook:quesadilla url https://en.wikibooks.org/wiki/Cookbook:Quesadilla cookbook:quesillo label "quesillo (similar to flan)" cookbook:queso_blanco label "queso blanco" cookbook:queso label "queso" cookbook:queso name "Queso" cookbook:queso recipeCategory category:cheese_recipes cookbook:queso recipeCategory category:dip_recipes cookbook:queso recipeCategory category:microwave_recipes cookbook:queso recipeCategory category:pork_recipes cookbook:queso recipeCategory category:recipes_with_metric_units cookbook:queso recipeCategory category:slow_cooker_recipes cookbook:queso recipeCategory category:southwestern_recipes cookbook:queso recipeCategory category:tex-mex_recipes cookbook:queso recipeCuisine cookbook:southwestern_cuisine cookbook:queso type cookbook:recipes cookbook:queso url https://en.wikibooks.org/wiki/Cookbook:Queso cookbook:quiche difficulty 2 cookbook:quiche label "quiche" cookbook:quiche label "quiche lorraine" cookbook:quiche name "Quiche" cookbook:quiche recipeCategory category:dairy_recipes cookbook:quiche recipeCategory category:easy_recipes cookbook:quiche recipeCategory category:egg_recipes cookbook:quiche recipeCategory category:french_recipes cookbook:quiche recipeCategory category:pie_recipes cookbook:quiche recipeCategory category:recipes_with_images cookbook:quiche recipeCategory category:recipes_with_metric_units cookbook:quiche recipeCategory category:vegetarian_recipes cookbook:quiche recipeCookingTechnique cookbook:sautéing cookbook:quiche recipeCuisine cookbook:cuisine_of_france cookbook:quiche recipeEquipment cookbook:blender cookbook:quiche recipeEquipment cookbook:oven cookbook:quiche recipeFoodstuff cookbook:broccoli cookbook:quiche recipeFoodstuff cookbook:cheddar_cheese cookbook:quiche recipeFoodstuff cookbook:cream cookbook:quiche recipeFoodstuff cookbook:egg cookbook:quiche recipeFoodstuff cookbook:emmental_cheese cookbook:quiche recipeFoodstuff cookbook:half_and_half cookbook:quiche recipeFoodstuff cookbook:nutmeg cookbook:quiche recipeFoodstuff cookbook:oil_and_fat cookbook:quiche recipeFoodstuff cookbook:onion cookbook:quiche recipeFoodstuff cookbook:pepper cookbook:quiche recipeFoodstuff cookbook:salt cookbook:quiche recipeFoodstuff cookbook:tarragon cookbook:quiche recipeIngredient "1 1/3 cup (320 mL) cream (approximately 30% fat)" cookbook:quiche recipeIngredient "1/4 teaspoon salt" cookbook:quiche recipeIngredient "1/8 teaspoon ground pepper" cookbook:quiche recipeIngredient "1 dash ground nutmeg" cookbook:quiche recipeIngredient "1 prepared frozen pie crust" cookbook:quiche recipeIngredient "1 teaspoon chopped ''fresh'' tarragon" cookbook:quiche recipeIngredient "3/4 cup (180 mL) freshly-grated Swiss cheese" cookbook:quiche recipeIngredient "5 chicken eggs" cookbook:quiche recipeInstructions ["Preheat oven to 375&deg; Fahrenheit (190&deg; Celsius)","Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a blender; blend ''as briefly as possible'' until they form a homogeneous mixture","In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full","Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean"","Remove the quiche from the oven and let it cool for at least 20 minutes before serving"] cookbook:quiche recipeNotes "*Use nutmeg sparingly. *Fresh tarragon will be better than dried tarragon. *Placing a very hot pan in under the quiche will give it greater volume. *Try making quiches with saut\u00e9ed onions, saut\u00e9ed broccoli, and shredded sharp cheddar cheese; feel free to experiment. *The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it. *The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set. *Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily. " cookbook:quiche recipeYield 6 cookbook:quiche totalTime "75 minutes" cookbook:quiche type cookbook:recipes cookbook:quiche url https://en.wikibooks.org/wiki/Cookbook:Quiche cookbook:quick_and_delicious_pineapple_upside-down_cake label "quick and delicious pineapple upside-down cake" cookbook:quick_and_delicious_pineapple_upside-down_cake name "Quick and Delicious Pineapple Upside-Down Cake" cookbook:quick_and_delicious_pineapple_upside-down_cake recipeCategory category:baking_recipes cookbook:quick_and_delicious_pineapple_upside-down_cake recipeCategory category:cake_recipes cookbook:quick_and_delicious_pineapple_upside-down_cake recipeCategory category:dessert_recipes cookbook:quick_and_delicious_pineapple_upside-down_cake recipeCategory category:pineapple_recipes cookbook:quick_and_delicious_pineapple_upside-down_cake recipeFoodstuff cookbook:brown_sugar cookbook:quick_and_delicious_pineapple_upside-down_cake recipeFoodstuff cookbook:butter cookbook:quick_and_delicious_pineapple_upside-down_cake recipeFoodstuff cookbook:cherry cookbook:quick_and_delicious_pineapple_upside-down_cake recipeFoodstuff cookbook:margarine cookbook:quick_and_delicious_pineapple_upside-down_cake recipeFoodstuff cookbook:pecan cookbook:quick_and_delicious_pineapple_upside-down_cake recipeFoodstuff cookbook:pineapple cookbook:quick_and_delicious_pineapple_upside-down_cake recipeIngredient "1/4 cup crushed pecans (optional)" cookbook:quick_and_delicious_pineapple_upside-down_cake recipeIngredient "1 box yellow cake mix" cookbook:quick_and_delicious_pineapple_upside-down_cake recipeIngredient "1 can pineapple rings" cookbook:quick_and_delicious_pineapple_upside-down_cake recipeIngredient "1 cup Light brown sugar" cookbook:quick_and_delicious_pineapple_upside-down_cake recipeIngredient "1 stick butter or margarine" cookbook:quick_and_delicious_pineapple_upside-down_cake recipeIngredient "8-12 maraschino cherries" cookbook:quick_and_delicious_pineapple_upside-down_cake recipeInstructions ["In a 9 x 13 inch pan, melt the butter or margarine, add the light brown sugar, and allow to melt.","Arrange pineapple slices in the pan, and place a maraschino cherry in each of the holes in the pineapple rings. Sprinkle the crushed pecans over the pineapple slices.","Prepare the yellow cake mix as printed on the box, replacing some of the water with pineapple juice.","Pour cake batter over brown sugar, pineapple, etc.","Bake according to the directions, until an inserted toothpick comes out clean.","Loosen cake around the edges, place a plate or serving tray over the cake, and turn the cake over.","Allow to cool before serving."] cookbook:quick_and_delicious_pineapple_upside-down_cake recipeNotes "*The Cookbook has other pineapple upside-down cake recipes. " cookbook:quick_and_delicious_pineapple_upside-down_cake type cookbook:recipes cookbook:quick_and_delicious_pineapple_upside-down_cake url https://en.wikibooks.org/wiki/Cookbook:Quick_and_Delicious_Pineapple_Upside-Down_Cake cookbook:quick_baked_beef-pasta_dish difficulty 1 cookbook:quick_baked_beef-pasta_dish name "Quick Baked Beef-Pasta Dish" cookbook:quick_baked_beef-pasta_dish recipeCategory category:american_recipes cookbook:quick_baked_beef-pasta_dish recipeCategory category:beef_recipes cookbook:quick_baked_beef-pasta_dish recipeCategory category:casserole_recipes cookbook:quick_baked_beef-pasta_dish recipeCategory category:cheese_recipes cookbook:quick_baked_beef-pasta_dish recipeCategory category:ground_beef_recipes cookbook:quick_baked_beef-pasta_dish recipeCategory category:pasta_recipes cookbook:quick_baked_beef-pasta_dish recipeCategory category:tomato_recipes cookbook:quick_baked_beef-pasta_dish recipeCategory category:very_easy_recipes cookbook:quick_baked_beef-pasta_dish recipeCookingTechnique cookbook:al_dente cookbook:quick_baked_beef-pasta_dish recipeCookingTechnique cookbook:baking cookbook:quick_baked_beef-pasta_dish recipeCookingTechnique cookbook:chopping cookbook:quick_baked_beef-pasta_dish recipeCuisine cookbook:cuisine_of_the_united_states cookbook:quick_baked_beef-pasta_dish recipeCuisine cookbook:louisiana_creole_cuisine cookbook:quick_baked_beef-pasta_dish recipeCuisine cookbook:new_england_cuisine cookbook:quick_baked_beef-pasta_dish recipeEquipment cookbook:aluminium_foil cookbook:quick_baked_beef-pasta_dish recipeEquipment cookbook:frying_pan cookbook:quick_baked_beef-pasta_dish recipeEquipment cookbook:oven cookbook:quick_baked_beef-pasta_dish recipeEquipment cookbook:pots_and_pans cookbook:quick_baked_beef-pasta_dish recipeFoodstuff cookbook:beef cookbook:quick_baked_beef-pasta_dish recipeFoodstuff cookbook:cooking_spray cookbook:quick_baked_beef-pasta_dish recipeFoodstuff cookbook:mozzarella_cheese cookbook:quick_baked_beef-pasta_dish recipeFoodstuff cookbook:onion cookbook:quick_baked_beef-pasta_dish recipeFoodstuff cookbook:pasta cookbook:quick_baked_beef-pasta_dish recipeIngredient "1 medium onion, chopped" cookbook:quick_baked_beef-pasta_dish recipeIngredient "1 pound ground beef, crumbled" cookbook:quick_baked_beef-pasta_dish recipeIngredient "1 pound pasta, such as rigatoni or penne, cooked al dente" cookbook:quick_baked_beef-pasta_dish recipeIngredient "2 cups shredded mozzarella cheese" cookbook:quick_baked_beef-pasta_dish recipeIngredient "2 tablespoons Italian Seasoning" cookbook:quick_baked_beef-pasta_dish recipeIngredient "32 ounce jar or can spaghetti sauce, your favorite type" cookbook:quick_baked_beef-pasta_dish recipeIngredient "aluminium foil" cookbook:quick_baked_beef-pasta_dish recipeIngredient "cooking spray" cookbook:quick_baked_beef-pasta_dish recipeInstructions ["Preheat oven to 350\u00b0F.","Cook beef and onion in a large skillet until meat is lightly browned.","Drain.","Sprinkle with Italian Seasoning.","In a large bowl, combine meat mixture and spaghetti sauce and mix well.","Add cooked pasta and mix well.","Spray large baking pan with cooking spray.","Pat meat-pasta mixture level in baking pan.","Sprinkle mozzarella cheese over top.","Cover with aluminium foil.","Bake in oven 20 minutes.","Remove foil.","Bake uncovered another 10 minutes."] cookbook:quick_baked_beef-pasta_dish recipeNotes "* Baking pan should be large enough to have contents in 1 or 2 inch layer. * Don't overcook, or pasta will absorb too much liquid and get soggy. " cookbook:quick_baked_beef-pasta_dish recipeYield 8 cookbook:quick_baked_beef-pasta_dish totalTime "prep: 30 minutes<br>bake 30 minutes" cookbook:quick_baked_beef-pasta_dish type cookbook:recipes cookbook:quick_baked_beef-pasta_dish url https://en.wikibooks.org/wiki/Cookbook:Quick_Baked_Beef-Pasta_Dish cookbook:quick_garlic_croutons difficulty 1 cookbook:quick_garlic_croutons label "croutons" cookbook:quick_garlic_croutons label "quick garlic croutons" cookbook:quick_garlic_croutons name "Quick garlic croutons" cookbook:quick_garlic_croutons name "Quick Garlic Croutons" cookbook:quick_garlic_croutons recipeCategory category:bread_recipes cookbook:quick_garlic_croutons recipeCategory category:garlic_recipes cookbook:quick_garlic_croutons recipeCategory category:pan_fried_recipes cookbook:quick_garlic_croutons recipeCategory category:salad_recipes cookbook:quick_garlic_croutons recipeCategory category:soup_recipes cookbook:quick_garlic_croutons recipeCategory category:very_easy_recipes cookbook:quick_garlic_croutons recipeEquipment cookbook:frying_pan cookbook:quick_garlic_croutons recipeFoodstuff cookbook:garlic cookbook:quick_garlic_croutons recipeFoodstuff cookbook:olive_oil cookbook:quick_garlic_croutons recipeFoodstuff cookbook:salt cookbook:quick_garlic_croutons recipeIngredient "⅛ teaspoon garlic powder" cookbook:quick_garlic_croutons recipeIngredient "1 cup ½-inches bread cubes from good-quality French or Italian loaf" cookbook:quick_garlic_croutons recipeIngredient "2 tablespoons olive oil" cookbook:quick_garlic_croutons recipeIngredient "Pinch of salt" cookbook:quick_garlic_croutons recipeInstructions ["Warm an 8-inch skillet over low heat while preparing bread.","A minute before you are ready to cook, turn heat up to medium.","Toss bread in a bowl with oil, salt, and garlic powder.","Cook, stirring often, until crisp and golden brown, about 7 minutes.","As a garnish for soups and salads."] cookbook:quick_garlic_croutons recipeYield ¾ cup cookbook:quick_garlic_croutons totalTime "20 minutes" cookbook:quick_garlic_croutons type cookbook:recipes cookbook:quick_garlic_croutons url https://en.wikibooks.org/wiki/Cookbook:Quick_garlic_croutons cookbook:quick_garlic_croutons url https://en.wikibooks.org/wiki/Cookbook:Quick_Garlic_Croutons cookbook:quick_marshmallow_rice_squares label "quick marshmallow rice squares" cookbook:quick_marshmallow_rice_squares name "Quick Marshmallow Rice Squares" cookbook:quick_marshmallow_rice_squares recipeCategory category:dessert_recipes cookbook:quick_marshmallow_rice_squares recipeCategory category:marshmallow_recipes cookbook:quick_marshmallow_rice_squares recipeCategory category:microwave_recipes cookbook:quick_marshmallow_rice_squares recipeCategory category:rice_recipes cookbook:quick_marshmallow_rice_squares recipeFoodstuff cookbook:rice cookbook:quick_marshmallow_rice_squares recipeIngredient "1 cup marshmallows" cookbook:quick_marshmallow_rice_squares recipeIngredient "1 cup puffed rice cereal, e.g., Rice Krispies" cookbook:quick_marshmallow_rice_squares recipeInstructions ["Combine cereal and marshmallows in microwaveable bowl.","Place in microwave for 1-2 minutes, depending on your machine's power.","Press into a buttered baking pan or dish.","Cut it into squares and allow it to cool and set.","Enjoy!"] cookbook:quick_marshmallow_rice_squares type cookbook:recipes cookbook:quick_marshmallow_rice_squares url https://en.wikibooks.org/wiki/Cookbook:Quick_Marshmallow_Rice_Squares cookbook:quick_oat_bread difficulty 2 cookbook:quick_oat_bread name "Quick Oat Bread" cookbook:quick_oat_bread recipeCategory category:american_recipes cookbook:quick_oat_bread recipeCategory category:baking_recipes cookbook:quick_oat_bread recipeCategory category:bread_recipes cookbook:quick_oat_bread recipeCategory category:easy_recipes cookbook:quick_oat_bread recipeCategory category:inexpensive_recipes cookbook:quick_oat_bread recipeCategory category:oat_recipes cookbook:quick_oat_bread recipeCategory category:vegetarian_recipes cookbook:quick_oat_bread recipeCookingTechnique cookbook:baking cookbook:quick_oat_bread recipeCookingTechnique cookbook:beat cookbook:quick_oat_bread recipeCuisine cookbook:cuisine_of_the_united_states cookbook:quick_oat_bread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:quick_oat_bread recipeCuisine cookbook:new_england_cuisine cookbook:quick_oat_bread recipeFoodstuff cookbook:baking_powder cookbook:quick_oat_bread recipeFoodstuff cookbook:baking_soda cookbook:quick_oat_bread recipeFoodstuff cookbook:canola_oil cookbook:quick_oat_bread recipeFoodstuff cookbook:egg cookbook:quick_oat_bread recipeFoodstuff cookbook:flour cookbook:quick_oat_bread recipeFoodstuff cookbook:honey cookbook:quick_oat_bread recipeFoodstuff cookbook:milk cookbook:quick_oat_bread recipeFoodstuff cookbook:oats cookbook:quick_oat_bread recipeFoodstuff cookbook:salt cookbook:quick_oat_bread recipeFoodstuff cookbook:yogurt cookbook:quick_oat_bread recipeIngredient "¼ cup canola oil" cookbook:quick_oat_bread recipeIngredient "¼ cup honey" cookbook:quick_oat_bread recipeIngredient "¾ cup low-fat milk" cookbook:quick_oat_bread recipeIngredient "¼ teaspoon baking soda" cookbook:quick_oat_bread recipeIngredient "1¼ teaspoons salt" cookbook:quick_oat_bread recipeIngredient "1 cup all-purpose flour" cookbook:quick_oat_bread recipeIngredient "1 cup minus 2 Tablespoons plain low-fat yogurt" cookbook:quick_oat_bread recipeIngredient "1 cup quick-cooking (not instant) oats" cookbook:quick_oat_bread recipeIngredient "1⅓ cups white whole wheat flour" cookbook:quick_oat_bread recipeIngredient "1 egg, beaten" cookbook:quick_oat_bread recipeIngredient "2¼ teaspoons baking powder" cookbook:quick_oat_bread recipeInstructions ["Preheat oven to 375\u00b0F.","Butter a 9-by-5 loaf pan; set aside.","In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside.","In a medium bowl, combine oats, yogurt, egg, oil and honey, then stir in milk until combined.","Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible.","Scrape batter into prepared pan and smooth the top.","Bake 40 to 50 minutes, until a wood pick tests clean.","During the last few minutes of baking, tent with foil to prevent over-browning if needed.","Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool.","Serve slightly warm."] cookbook:quick_oat_bread recipeNotes "* One manufacturer of white whole wheat flour is King Arthur brand. * To avoid compacting the flour while measuring it, spoon the flour into the measuring cup instead of digging it down into the flour. Then run a flat knife over the top edge of the cup to scrape off the excess. " cookbook:quick_oat_bread recipeYield 12 cookbook:quick_oat_bread totalTime "1 hour" cookbook:quick_oat_bread type cookbook:recipes cookbook:quick_oat_bread url https://en.wikibooks.org/wiki/Cookbook:Quick_Oat_Bread cookbook:quince label "quince" cookbook:quince name "Quince" cookbook:quince_pudding name "Quince pudding" cookbook:quince_pudding name "Quince Pudding" cookbook:quince_pudding recipeCategory category:pudding_and_custard_recipes cookbook:quince_pudding type cookbook:recipes cookbook:quince_pudding url https://en.wikibooks.org/wiki/Cookbook:Quince_pudding cookbook:quince_pudding url https://en.wikibooks.org/wiki/Cookbook:Quince_Pudding cookbook:quince type cookbook:fruits cookbook:quince type cookbook:ingredients cookbook:quince url https://en.wikibooks.org/wiki/Cookbook:Quince cookbook:quinoa label "quinoa" cookbook:quinoa name "Quinoa" cookbook:quinoa recipeCategory category:quinoa_recipes cookbook:quinoa recipeInstructions ["Add one cup of quinoa to two cups of water, and bring to a boil.","Lower the heat, and simmer on the lowest heat setting for 16-18 minutes.","Set aside off the heat for five minutes before serving."] cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans name "Quinoa, Shiitake Mushrooms and Adzuki Beans" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeCategory category:bean_recipes cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeCategory category:boiled_recipes cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeCategory category:mushroom_recipes cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeCategory category:quinoa_recipes cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeCategory category:side_dish_recipes cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeCategory category:vegan_recipes cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeCuisine cookbook:vegan_cuisine cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:azuki_bean cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:broth cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:carrot cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:green_onion cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:mushroom cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:olive_oil cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:pepper cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:quinoa cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeFoodstuff cookbook:salt cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeIngredient "¼ cup shiitake mushrooms sliced (can substitute slightly crushed oyster mushrooms)" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeIngredient "½ cup sliced carrots" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeIngredient "1 cup washed quinoa" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeIngredient "1 tablespoon olive oil" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeIngredient "2 cups cooked adzuki beans, drained" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeIngredient "2 cups vegetable broth" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeIngredient "3 thinly sliced scallions" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeIngredient "salt, pepper" cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans recipeInstructions ["Saut\u00e9 vegetables until tender.","Add broth, beans and quinoa. Bring to a boil.","Reduce heat to low and simmer for about 20 minutes, until liquid evaporates.","Add salt and pepper and mix with a fork or wooden spoon."] cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans type cookbook:recipes cookbook:quinoa,_shiitake_mushrooms_and_adzuki_beans url https://en.wikibooks.org/wiki/Cookbook:Quinoa,_Shiitake_Mushrooms_and_Adzuki_Beans cookbook:quinoa type cookbook:ingredients cookbook:quinoa type cookbook:nuts_and_seeds cookbook:quinoa url https://en.wikibooks.org/wiki/Cookbook:Quinoa cookbook:quorn label "quorn" cookbook:quornpitta difficulty 1 cookbook:quornpitta name "Quornpitta" cookbook:quornpitta recipeCategory category:bread_recipes cookbook:quornpitta recipeCategory category:garlic_recipes cookbook:quornpitta recipeCategory category:sandwich_recipes cookbook:quornpitta recipeCategory category:tomato_recipes cookbook:quornpitta recipeCategory category:vegetarian_recipes cookbook:quornpitta recipeIngredient "1-1 1/2 teaspoons of dried red (jalapeno) peppers" cookbook:quornpitta recipeIngredient "1 (240 gm) can tomato paste (double concentrate)" cookbook:quornpitta recipeIngredient "1/2 teaspoon dried oregano or several stalks of fresh oregano (or to taste)" cookbook:quornpitta recipeIngredient "1/4 teaspoon garlic powder" cookbook:quornpitta recipeIngredient "1 teaspoon ground cumin (or to taste)" cookbook:quornpitta recipeIngredient "1 teaspoon of ground black cardamom" cookbook:quornpitta recipeIngredient "1 teaspoon salt (or to taste)" cookbook:quornpitta recipeIngredient "2 fresh minced echalottes or 1 large onion" cookbook:quornpitta recipeIngredient "4 tablespoons white vinegar" cookbook:quornpitta recipeInstructions ["Combine the ingredients for the sauce and make sure its smooth (crush\/brooze onions, fresh leaves with utensils). Microwave the sauce (make sure its in a tupperwave pot so it doesn't make a mess) for 2 minutes. Stir the sauce, make sure its not dried out (add some vinegar if too dry) and put in for 2 minutes more. The sauce can be then set aside.","Now put the Quorn inside the microwave for some 1-2 minutes. Mix sauce and Quorn and make sure its smooth (so that the whole looks like a paste rather than meat); put this again inside the microwave for 2 minutes.","Prepare the pitta as indicated or use the pitta as is.Now put the sauce with the Quorn stirred into it inside the pitta."] cookbook:quornpitta recipeYield 1 cookbook:quornpitta totalTime "10 minutes" cookbook:quornpitta type cookbook:recipes cookbook:quornpitta url https://en.wikibooks.org/wiki/Cookbook:Quornpitta cookbook:rabbit label "rabbit" cookbook:rabbit name "Rabbit" cookbook:rabbit_stew_(stuffat_tal-fenek) label "stuffat tal-fenek" cookbook:rabbit_stew_(stuffat_tal-fenek) name "Rabbit Stew (Stuffat tal-Fenek)" cookbook:rabbit_stew_(stuffat_tal-fenek) name "Stuffat tal-Fenek" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeCategory category:main_course_recipes cookbook:rabbit_stew_(stuffat_tal-fenek) recipeCategory category:maltese_recipes cookbook:rabbit_stew_(stuffat_tal-fenek) recipeCategory category:pan_fried_recipes cookbook:rabbit_stew_(stuffat_tal-fenek) recipeCategory category:rabbit_recipes cookbook:rabbit_stew_(stuffat_tal-fenek) recipeCategory category:stew_recipes cookbook:rabbit_stew_(stuffat_tal-fenek) recipeCategory category:vegetable_recipes cookbook:rabbit_stew_(stuffat_tal-fenek) recipeCuisine cookbook:cuisine_of_malta cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:bay_leaf cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:carrot cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:clove cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:garlic cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:oil_and_fat cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:pea cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:pepper cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:potato cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:rabbit cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:salt cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:sugar cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:tabasco_sauce cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:tomato cookbook:rabbit_stew_(stuffat_tal-fenek) recipeFoodstuff cookbook:wine cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "100 g peas (canned)" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "1/2 tsp mixed spice" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "1 clove garlic" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "1 small carrot (peeled and chopped)" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "1 tablespoon sugar" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "1 whole large rabbit (c. 2 kg)" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "200 ml Red Wine" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "2 or 3 Mediterranean bay leaf" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "2 tablespoon oil (sunflower)" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "300 g white potatoes (peeled)" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "800 g canned crushed tomatoes or canned 'Pelati'" cookbook:rabbit_stew_(stuffat_tal-fenek) recipeIngredient "Tabasco sauce, fresh ground black pepper and salt to taste" cookbook:rabbit_stew_(stuffat_tal-fenek) type cookbook:recipes cookbook:rabbit_stew_(stuffat_tal-fenek) url https://en.wikibooks.org/wiki/Cookbook:Rabbit_Stew_(Stuffat_tal-Fenek) cookbook:rabbit_stew_(stuffat_tal-fenek) url https://en.wikibooks.org/wiki/Cookbook:Stuffat_tal-Fenek cookbook:rabbit type cookbook:ingredients cookbook:rabbit type cookbook:meat_and_poultry cookbook:rabbit url https://en.wikibooks.org/wiki/Cookbook:Rabbit cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) label "rabbit with abbey beer" cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) name "Konijn met Paterbier" cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) name "Rabbit with Abbey Beer (Konijn met Paterbier)" cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeCategory category:beer_recipes cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeCategory category:belgian_recipes cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeCategory category:rabbit_recipes cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeCategory category:recipes_with_metric_units cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeCuisine cookbook:cuisine_of_belgium cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeFoodstuff cookbook:carrot cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeFoodstuff cookbook:mustard cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeFoodstuff cookbook:onion cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeFoodstuff cookbook:rabbit cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeIngredient "1 or 2 St. Sixtus 8 degree abbey beer" cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeIngredient "1 rabbit" cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeIngredient "chopped onions and carrots" cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeIngredient "mustard" cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeIngredient "two slices of (old) bread" cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeInstructions ["Take one rabbit, divide it in practical pieces.","Take a big pot, stew some onions and carrots you previously chopped.","When those are colored, add the portions of rabbit, and sear the meat.","When seared, you can add 1 or 2 St. Sixtus 8 degree Abbey beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.","Once done, spread mustard onto 2 slices of (old) bread and lay those on top of the pot.","Now seal the pot, with aluminum foil and a lid. (One might consider using a pressure cooker, however those are usually quite tall for this recipe, it might work better with a big diameter pot, that's not too tall, hence the foil and lid recommendation. Besides, a pressure cooker will cook to fast, which is not ideal for a stew.)","Once closed, you want to have this on a slow burn, and stew for several (2-3) hours."] cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) recipeNotes "*Do take care to check from time to time, and stir to avoid burning things. *Do not serve the same day, leave it to cool overnight, and serve the next day. *You can also freeze it ... like most stews, it will taste even better when you defrost it ... *It can be served with mashed potatoes and vegetables: onions and carrots from the stew. " cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) type cookbook:recipes cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) url https://en.wikibooks.org/wiki/Cookbook:Konijn_met_Paterbier cookbook:rabbit_with_abbey_beer_(konijn_met_paterbier) url https://en.wikibooks.org/wiki/Cookbook:Rabbit_with_Abbey_Beer_(Konijn_met_Paterbier) cookbook:raclette label "raclette" cookbook:racuszki difficulty 2 cookbook:racuszki name "Racuszki" cookbook:racuszki recipeCategory category:breakfast_recipes cookbook:racuszki recipeCategory category:easy_recipes cookbook:racuszki recipeCategory category:pancake_recipes cookbook:racuszki recipeCategory category:pan_fried_recipes cookbook:racuszki recipeCategory category:polish_recipes cookbook:racuszki recipeCuisine cookbook:cuisine_of_poland cookbook:racuszki recipeCuisine cookbook:vegan_cuisine cookbook:racuszki recipeFoodstuff cookbook:baking_soda cookbook:racuszki recipeFoodstuff cookbook:buttermilk cookbook:racuszki recipeFoodstuff cookbook:egg cookbook:racuszki recipeFoodstuff cookbook:flour cookbook:racuszki recipeFoodstuff cookbook:mix cookbook:racuszki recipeFoodstuff cookbook:salt cookbook:racuszki recipeFoodstuff cookbook:yogurt cookbook:racuszki recipeIngredient "1½ teaspoon baking soda" cookbook:racuszki recipeIngredient "1 cup white flour" cookbook:racuszki recipeIngredient "1 l sour milk or buttermilk" cookbook:racuszki recipeIngredient "1 pinch salt" cookbook:racuszki recipeIngredient "2 eggs" cookbook:racuszki recipeInstructions ["In large bowl, mix dry ingredients (baking soda, salt, and flour) well.","Add sour milk, and eggs and mix until smooth.","Pour small ladle fulls of the mixture into a non-stick pan, one at a time OR dip slices of peeled apples in batter and put them in the pan","Cook until the edges are dry. Turn; cook until golden."] cookbook:racuszki recipeNotes "# Serve with sugar, butter, maple syrup, melted chocolate, or jam. # Racuszki do not store well. # Use yogurt if not have sour milk or optionally buttermilk, but do not replace it with normal milk. * Traditionally served with sugar, but goes very well with melted chocolate. * A light maple syrup is also very good. Some prefer these with no topping at all. " cookbook:racuszki recipeYield 3 cookbook:racuszki totalTime "15 minutes" cookbook:racuszki type cookbook:recipes cookbook:racuszki url https://en.wikibooks.org/wiki/Cookbook:Racuszki cookbook:radicchio label "radicchio" cookbook:radish label "radish" cookbook:radish label "radishes" cookbook:radish label "red radish" cookbook:radish name "Radish" cookbook:radish_pie label "radish pie" cookbook:radish_pie name "Radish Pie" cookbook:radish_pie recipeCategory category:baking_recipes cookbook:radish_pie recipeCategory category:cheese_recipes cookbook:radish_pie recipeCategory category:featured_recipes cookbook:radish_pie recipeCategory category:pie_recipes cookbook:radish_pie recipeCategory category:radish_recipes cookbook:radish_pie recipeCategory category:recipes_with_images cookbook:radish_pie recipeCategory category:recipes_with_metric_units cookbook:radish_pie recipeCategory category:side_dish_recipes cookbook:radish_pie recipeCategory category:vegetarian_recipes cookbook:radish_pie recipeCategory category:walnut_recipes cookbook:radish_pie recipeFoodstuff cookbook:butter cookbook:radish_pie recipeFoodstuff cookbook:cheese cookbook:radish_pie recipeFoodstuff cookbook:cream cookbook:radish_pie recipeFoodstuff cookbook:egg cookbook:radish_pie recipeFoodstuff cookbook:olive_oil cookbook:radish_pie recipeFoodstuff cookbook:onion cookbook:radish_pie recipeFoodstuff cookbook:parsley cookbook:radish_pie recipeFoodstuff cookbook:radish cookbook:radish_pie recipeFoodstuff cookbook:walnut cookbook:radish_pie recipeFoodstuff cookbook:wine cookbook:radish_pie recipeIngredient "1/3 cup (80ml) fresh Italian parsley" cookbook:radish_pie recipeIngredient "1/4 cup (60 ml) butter, divided" cookbook:radish_pie recipeIngredient "1 red onion, chopped" cookbook:radish_pie recipeIngredient "1 to 2 bunches red radishes" cookbook:radish_pie recipeIngredient "1 to 2 tablespoons olive oil" cookbook:radish_pie recipeIngredient "2 large eggs, plus 1 yolk" cookbook:radish_pie recipeIngredient "2 Tablespoons dry sherry wine" cookbook:radish_pie recipeIngredient "3/4 cup (177ml) broken walnut pieces" cookbook:radish_pie recipeIngredient "3/4 cup (177ml) heavy cream" cookbook:radish_pie recipeIngredient "4 ounces (113g) fresh goat cheese" cookbook:radish_pie recipeIngredient "8 ounces (227g) phyllo dough" cookbook:radish_pie recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C).","Wash the radishes well, remove and discard tops. Put radishes into a small baking dish and drizzle with olive oil. Bake for about an hour. Let them cool and then cut into small dice. (See tip #2 below.)","Use half the butter to grease a pie pan, and then line it with pieces of phyllo dough, covering the pan evenly. Tuck under any stray bits to make a nice edge.","Heat the remaining butter in a large pan and saut\u00e9 the onion in it for about five minutes. Add the wine and diced radishes, then cook for another minute. Remove from heat and pour into the pastry shell.","In a bowl, mix together the eggs and cream, and then pour over the vegetables in the pie crust. Crumble the goat cheese over the cream.","Bake the pie in a preheated oven at aforementioned temperature for 20 minutes.","Add the walnuts and cook for another 15 - 20 minutes.","Remove the pie from the oven and top it with the chopped parsley.","Let cool completely before serving."] cookbook:radish_pie recipeNotes "*Tip 1: Use fewer radishes for milder taste, or add more according to your own taste. *Tip 2: The radishes can be baked the day before and then refrigerated until you make the pie. *Tip 3: For a professional look, garnish each serving with a sprig of parsley. " cookbook:radish_pie type cookbook:recipes cookbook:radish_pie url https://en.wikibooks.org/wiki/Cookbook:Radish_Pie cookbook:radish_stew name "Radish Stew" cookbook:radish_stew recipeCategory category:radish_recipes cookbook:radish_stew recipeCategory category:stew_recipes cookbook:radish_stew recipeCategory category:vegetarian_recipes cookbook:radish_stew recipeCookingTechnique cookbook:boiling cookbook:radish_stew recipeEquipment cookbook:dutch_oven cookbook:radish_stew recipeEquipment cookbook:saucepan cookbook:radish_stew recipeFoodstuff cookbook:bay_leaf cookbook:radish_stew recipeFoodstuff cookbook:flour cookbook:radish_stew recipeFoodstuff cookbook:green_onion cookbook:radish_stew recipeFoodstuff cookbook:onion cookbook:radish_stew recipeFoodstuff cookbook:paprika cookbook:radish_stew recipeFoodstuff cookbook:radish cookbook:radish_stew recipeFoodstuff cookbook:stock cookbook:radish_stew recipeFoodstuff cookbook:thyme cookbook:radish_stew recipeFoodstuff cookbook:wine cookbook:radish_stew recipeIngredient "1 1/2 tablespoons flour" cookbook:radish_stew recipeIngredient "1/4 cup dry white wine" cookbook:radish_stew recipeIngredient "1/4 pound red radish, cut in 1-inch strips, or about 5 to 6 slices" cookbook:radish_stew recipeIngredient "1/4 teaspoon pepper" cookbook:radish_stew recipeIngredient "1 large onion, cut in 1-inch chunks" cookbook:radish_stew recipeIngredient "1 teaspoon dried leaf thyme" cookbook:radish_stew recipeIngredient "2 bay leaves" cookbook:radish_stew recipeIngredient "3 cups chicken broth" cookbook:radish_stew recipeIngredient "3 pounds non-red radish, cut in 1-inch chunks (red, yellow, or variety)" cookbook:radish_stew recipeIngredient "4 to 6 green onions, sliced" cookbook:radish_stew recipeIngredient "sweet ground paprika (optional)" cookbook:radish_stew recipeInstructions ["In a large saucepan or Dutch oven, cook the radish until crisp.","Add onions and cook until they soften somewhat, about 4 or 5 minutes.","Sprinkle flour over the onions, add bay leaves and thyme; increase the heat to high.","Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine has evaporated.","Add non-red radishes, broth, and pepper. Cover and bring to a boil.","Reduce heat to medium low and simmer until radishes are tender, about 45 to 60 minutes.","Sprinkle with paprika, if desired. Taste and adjust seasonings.","Remove bay leaves before serving."] cookbook:radish_stew type cookbook:recipes cookbook:radish_stew url https://en.wikibooks.org/wiki/Cookbook:Radish_Stew cookbook:radish_tart label "radish tart" cookbook:radish_tart name "Radish Tart" cookbook:radish_tart recipeCategory category:baked_recipes cookbook:radish_tart recipeCategory category:cheese_recipes cookbook:radish_tart recipeCategory category:pie_recipes cookbook:radish_tart recipeCategory category:radish_recipes cookbook:radish_tart recipeCategory category:recipes_with_images cookbook:radish_tart recipeCategory category:side_dish_recipes cookbook:radish_tart recipeCategory category:vegetarian_recipes cookbook:radish_tart recipeFoodstuff cookbook:butter cookbook:radish_tart recipeFoodstuff cookbook:cheddar_cheese cookbook:radish_tart recipeFoodstuff cookbook:cheese cookbook:radish_tart recipeFoodstuff cookbook:cream cookbook:radish_tart recipeFoodstuff cookbook:egg cookbook:radish_tart recipeFoodstuff cookbook:radish cookbook:radish_tart recipeFoodstuff cookbook:salt cookbook:radish_tart recipeIngredient "1/2 cup cold butter" cookbook:radish_tart recipeIngredient "1/2 to 1 small bunch of red radishes" cookbook:radish_tart recipeIngredient "1/4 teaspoon salt" cookbook:radish_tart recipeIngredient "1 cup (4 ounces) shredded Edam, Gouda, or Gruyere cheese, divided (Cheddar is also acceptable)" cookbook:radish_tart recipeIngredient "1 cup all purpose flour" cookbook:radish_tart recipeIngredient "1 cup heavy cream, divided" cookbook:radish_tart recipeIngredient "4 egg yolks" cookbook:radish_tart recipeInstructions ["Preheat oven to 425\u00b0 F (220\u00b0 C).","Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1\/2 of the cheese. Pour in 1\/4 cup of the cream; toss the mixture with a fork until all parts are moistened.","Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.","Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.) Cool on a wire rack.","Lower the oven temperature to 375\u00b0 F (190\u00b0 C).","Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the 3\/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie.","Bake for 20 to 25 minutes, or until set.","Remove the pie from the oven, cut it into wedges, and serve it hot.","If you really like the taste of radishes, use 1\/2 cup or more. For a milder pie, use 1\/4 cup.","The cheese crust has a pleasant crisp texture when eaten fresh out of the oven. Leftovers can be refrigerated and reheated later, but the texture will not be as good.","A really sharp knife will aid in cutting the wedges without displacing the radishes."] cookbook:radish_tart type cookbook:recipes cookbook:radish_tart url https://en.wikibooks.org/wiki/Cookbook:Radish_Tart cookbook:radish type cookbook:ingredients cookbook:radish type cookbook:vegetable cookbook:radish url https://en.wikibooks.org/wiki/Cookbook:Radish cookbook:ragi_dosa label "ragi dosa" cookbook:ragi_dosa name "Ragi Dosa" cookbook:ragi_dosa recipeCategory category:breakfast_recipes cookbook:ragi_dosa recipeCategory category:fermented_food_recipes cookbook:ragi_dosa recipeCategory category:flatbread_recipes cookbook:ragi_dosa recipeCategory category:indian_recipes cookbook:ragi_dosa recipeCategory category:lentil_recipes cookbook:ragi_dosa recipeCategory category:pan_fried_recipes cookbook:ragi_dosa recipeCategory category:rice_recipes cookbook:ragi_dosa recipeCategory category:vegan_recipes cookbook:ragi_dosa recipeCuisine cookbook:cuisine_of_india cookbook:ragi_dosa recipeCuisine cookbook:vegan_cuisine cookbook:ragi_dosa recipeEquipment cookbook:tava cookbook:ragi_dosa recipeFoodstuff cookbook:rice cookbook:ragi_dosa recipeFoodstuff cookbook:salt cookbook:ragi_dosa recipeFoodstuff cookbook:urad_bean cookbook:ragi_dosa recipeIngredient "1 cup urad dal (black lentils)" cookbook:ragi_dosa recipeIngredient "2 cups ragi (millet)" cookbook:ragi_dosa recipeIngredient "2 cups rice" cookbook:ragi_dosa recipeIngredient "Salt, to taste" cookbook:ragi_dosa recipeInstructions ["Soak ragi, rice and urad dal separately in water for 5 hours.","After 5 hours grind the soaked rice with water first and next with urad dal and ragi (both) with water.","Mix up all the ground batter. Leave it for about 10 hours to ferment.","After 10 hours put some salt as per your taste to the batter and water if needed.","Take a cup of batter and spread it onto a hot thava."] cookbook:ragi_dosa type cookbook:recipes cookbook:ragi_dosa url https://en.wikibooks.org/wiki/Cookbook:Ragi_Dosa cookbook:ragi label "ragi" cookbook:rainbow_jell-o label "jello, rainbow" cookbook:rainbow_jell-o label "rainbow jello" cookbook:rainbow_jell-o name "Rainbow Jell-O" cookbook:rainbow_jell-o recipeCategory category:boiled_recipes cookbook:rainbow_jell-o recipeCategory category:dessert_recipes cookbook:rainbow_jell-o recipeCategory category:gelatin_recipes cookbook:rainbow_jell-o recipeCategory category:recipes_with_images cookbook:rainbow_jell-o recipeCategory category:recipes_with_metric_units cookbook:rainbow_jell-o recipeCategory category:refrigerated_recipes cookbook:rainbow_jell-o recipeIngredient "1 cup (240g) sour cream or plain or vanilla yogurt" cookbook:rainbow_jell-o recipeIngredient "5 (or more) packages Jell-O gelatin (4-serving size each; different flavors and colors)" cookbook:rainbow_jell-o recipeIngredient "6 1/4 cups (around 1.5l) boiling water" cookbook:rainbow_jell-o recipeInstructions ["Select one or more molds. The total volume will be approximately eight cups; a ring mold, two or three glass containers (as pictured), or any other assortment should work; for best results, the container should be at least 3in (10cm) deep, allowing for about ten 1cm-thick layers.","Stir 1 1\/4 cups boiling water and one package gelatin in a small bowl for at least two minutes, until completely dissolved. (In practice, it may not quite completely dissolve.)","Pour 3\/4 cups dissolved gelatin into the mold(s).","Refrigerate for about 15 minutes, until the gelatin sets but is not yet firm: the gelatin should stick to your finger when you touch it. (The aim is for the layers to stick, but not mix.)","Refrigerate the remaining gelatin for about 5 minutes, until it is slightly thickened (to the consistency of unbeaten egg white).","Gradually stir 3 tablespoons sour cream or yogurt into the remaining, thickened gelatin.","Spoon the gelatin on top of the previous layer (gently, so as to maintain a smooth surface).","Refrigerate again for about 15 minutes.","Repeat the above for each of the remaining flavors. Be sure to cool adequately between layers to prevent melting and mixing.","When finished, refrigerate for about 2 hours, until firm. Remove the gelatin from the mold and place it (probably upside down) on a plate or smooth cutting board. Store refrigerated under saran wrap or aluminum foil. For best effect, serve sliced perpendicular to the layers, so each slice (approximately 1cm thick) displays the full rainbow."] cookbook:rainbow_jell-o type cookbook:recipes cookbook:rainbow_jell-o url https://en.wikibooks.org/wiki/Cookbook:Rainbow_Jell-O cookbook:raisin_bread label "raisin bread" cookbook:raisin_crumb_pie difficulty 3 cookbook:raisin_crumb_pie label "raisin crumb pie" cookbook:raisin_crumb_pie name "Raisin Crumb Pie" cookbook:raisin_crumb_pie recipeCategory category:american_dessert_recipes cookbook:raisin_crumb_pie recipeCategory category:baking_recipes cookbook:raisin_crumb_pie recipeCategory category:inexpensive_recipes cookbook:raisin_crumb_pie recipeCategory category:medium_difficulty_recipes cookbook:raisin_crumb_pie recipeCategory category:pie_recipes cookbook:raisin_crumb_pie recipeCategory category:raisin_recipes cookbook:raisin_crumb_pie recipeCategory category:vegetarian_recipes cookbook:raisin_crumb_pie recipeCookingTechnique cookbook:baking cookbook:raisin_crumb_pie recipeFoodstuff cookbook:baking_powder cookbook:raisin_crumb_pie recipeFoodstuff cookbook:egg cookbook:raisin_crumb_pie recipeFoodstuff cookbook:flour cookbook:raisin_crumb_pie recipeFoodstuff cookbook:milk cookbook:raisin_crumb_pie recipeFoodstuff cookbook:raisin cookbook:raisin_crumb_pie recipeFoodstuff cookbook:shortening cookbook:raisin_crumb_pie recipeFoodstuff cookbook:sugar cookbook:raisin_crumb_pie recipeFoodstuff cookbook:water cookbook:raisin_crumb_pie recipeIngredient "¼ cup shortening" cookbook:raisin_crumb_pie recipeIngredient "1½ cups cold water" cookbook:raisin_crumb_pie recipeIngredient "1 cup milk" cookbook:raisin_crumb_pie recipeIngredient "1 pound raisins" cookbook:raisin_crumb_pie recipeIngredient "2 cups flour" cookbook:raisin_crumb_pie recipeIngredient "2 eggs, well-beaten" cookbook:raisin_crumb_pie recipeIngredient "2 teaspoons baking powder" cookbook:raisin_crumb_pie recipeIngredient "3 cups sugar (divided)" cookbook:raisin_crumb_pie recipeInstructions ["Wash and clean raisins and add the cold water and 1\u00bd cups of sugar.","Cook until the raisins are tender and plump.","Set aside to cool.","Preheat oven to 440\u00b0F.","Mix the flour, 1\u00bd cups of sugar, and the shortening, crumbling well with the fingers. Take out one cup of these crumbs and set aside.","To the remaining crumb mixture, add the eggs and milk; mix well.","Stir in the baking powder.","Line two large pie tins with pie crust and fill with cooked raisins. Pour over this the batter and sprinkle the top with the cup of reserved crumbs.","Bake in a hot oven at 440\u00b0F for 10 minutes, reduce heat to moderate oven (350\u00b0F) and finish baking, about 35 minutes."] cookbook:raisin_crumb_pie recipeYield 2 pies cookbook:raisin_crumb_pie totalTime "2 hours (with pre-prepared crusts)" cookbook:raisin_crumb_pie type cookbook:recipes cookbook:raisin_crumb_pie url https://en.wikibooks.org/wiki/Cookbook:Raisin_Crumb_Pie cookbook:raisin label "raisin" cookbook:_raisin label "raisins" cookbook:raisin label "raisins" cookbook:raisin label "sultana" cookbook:raisin label "sultanas" cookbook:raisin label "sultanas or golden raisins" cookbook:raisin name "Raisin" cookbook:raisin name "Sultana" cookbook:raisin name "Sultanas" cookbook:raisin_oatmeal_muffins label "oatmeal raisin muffins" cookbook:raisin_oatmeal_muffins label "raisin oatmeal muffins" cookbook:raisin_oatmeal_muffins name "Raisin Oatmeal Muffins" cookbook:raisin_oatmeal_muffins recipeCategory category:baking_recipes cookbook:raisin_oatmeal_muffins recipeCategory category:bread_recipes cookbook:raisin_oatmeal_muffins recipeCategory category:breakfast_recipes cookbook:raisin_oatmeal_muffins recipeCategory category:featured_recipes cookbook:raisin_oatmeal_muffins recipeCategory category:muffin_recipes cookbook:raisin_oatmeal_muffins recipeCategory category:oat_recipes cookbook:raisin_oatmeal_muffins recipeCategory category:raisin_recipes cookbook:raisin_oatmeal_muffins recipeCategory category:recipes_with_images cookbook:raisin_oatmeal_muffins recipeCategory category:recipes_with_metric_units cookbook:raisin_oatmeal_muffins recipeEquipment cookbook:cupcake_pan cookbook:raisin_oatmeal_muffins recipeEquipment cookbook:muffin_pan cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:baking_powder cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:butter cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:egg cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:flour cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:milk cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:oil_and_fat cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:raisin cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:sugar cookbook:raisin_oatmeal_muffins recipeFoodstuff cookbook:whole_wheat_flour cookbook:raisin_oatmeal_muffins recipeIngredient "1/2 to 1 cup (120g - 240g) raisins" cookbook:raisin_oatmeal_muffins recipeIngredient "1/3 cup (80g) sugar" cookbook:raisin_oatmeal_muffins recipeIngredient "1/4 cup (60ml) oil" cookbook:raisin_oatmeal_muffins recipeIngredient "1 cup (240g) oatmeal (rolled breakfast oats), traditional slow (large) type" cookbook:raisin_oatmeal_muffins recipeIngredient "1 cup (240g) whole wheat flour" cookbook:raisin_oatmeal_muffins recipeIngredient "1 egg" cookbook:raisin_oatmeal_muffins recipeIngredient "2 teaspoons (10ml) baking powder" cookbook:raisin_oatmeal_muffins recipeIngredient "3/4 cup (180ml) milk" cookbook:raisin_oatmeal_muffins recipeIngredient "butter (real butter) for the pan" cookbook:raisin_oatmeal_muffins recipeInstructions ["Pre-heat an oven to 375\u00b0F (190\u00b0C).","Butter a muffin pan or cupcake pan.","Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.","Mix both bowls apart, then merge them and mix again.","Spoon batter into the pan.","Cook for 20 minutes, or until brown with crispy edges.","Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.","Muffins are best served hot!"] cookbook:raisin_oatmeal_muffins type cookbook:recipes cookbook:raisin_oatmeal_muffins url https://en.wikibooks.org/wiki/Cookbook:Raisin_Oatmeal_Muffins cookbook:raisin type cookbook:fruits cookbook:raisin type cookbook:ingredients cookbook:raisin url https://en.wikibooks.org/wiki/Cookbook:Raisin cookbook:raisin url https://en.wikibooks.org/wiki/Cookbook:Sultana cookbook:raisin url https://en.wikibooks.org/wiki/Cookbook:Sultanas cookbook:raita label "cucumber raita" cookbook:raita label "raita" cookbook:raita name "Raita" cookbook:raita recipeCategory category:indian_recipes cookbook:raita recipeCategory category:recipes_with_images cookbook:raita recipeCategory category:recipes_with_metric_units cookbook:raita recipeCategory category:side_dish_recipes cookbook:raita recipeCategory category:yogurt_recipes cookbook:raita recipeCuisine cookbook:cuisine_of_india cookbook:raita recipeFoodstuff cookbook:cilantro cookbook:raita recipeFoodstuff cookbook:cumin cookbook:raita recipeFoodstuff cookbook:onion cookbook:raita recipeIngredient "1/2 cup yogurt" cookbook:raita recipeIngredient "1/8 cup grated cucumber (about one inch of a cucumber)" cookbook:raita recipeIngredient "2 - 3 mint leaves, chopped (more to taste)" cookbook:raita recipeIngredient "2 cilantro leaves, chopped (more to taste)" cookbook:raita recipeIngredient "Ground cumin" cookbook:raita recipeIngredient "Optionally 1 - 2 tablespoons finely chopped or minced onions." cookbook:raita recipeInstructions ["Grate about an inch (2.5 cm) of a cucumber and drain off some of the liquid.","Stir the cucumber into half a cup of yogurt.","Add chopped mint and cilantro, and perhaps some finely chopped onions","add salt to taste.(rock salt goes much better).","Sprinkle a little ground cumin on top.","sprinkle red chilly powder if required."] cookbook:raita type cookbook:recipes cookbook:raita url https://en.wikibooks.org/wiki/Cookbook:Raita cookbook:raki label "raki" cookbook:rambutan label "rambutan" cookbook:rambutan name "Rambutan" cookbook:rambutan type cookbook:cookbook_stubs cookbook:rambutan type cookbook:fruits cookbook:rambutan type cookbook:ingredients cookbook:rambutan url https://en.wikibooks.org/wiki/Cookbook:Rambutan cookbook:ramen label "ramen" cookbook:ramen label "ramen noodles" cookbook:ramen name "Ramen" cookbook:ramen name "Ramen Noodles" cookbook:ramen recipeCategory category:chinese_recipes cookbook:ramen recipeCategory category:japanese_recipes cookbook:ramen recipeCuisine cookbook:cuisine_of_china cookbook:ramen recipeCuisine cookbook:cuisine_of_japan cookbook:ramen type cookbook:ingredients cookbook:ramen url https://en.wikibooks.org/wiki/Cookbook:Ramen cookbook:ramen url https://en.wikibooks.org/wiki/Cookbook:Ramen_Noodles cookbook:ranch_dressing label "ranch dressing" cookbook:ranch_dressing name "Ranch Dressing" cookbook:ranch_dressing recipeCategory category:american_recipes cookbook:ranch_dressing recipeCategory category:recipes_with_metric_units cookbook:ranch_dressing recipeCategory category:salad_dressing_recipes cookbook:ranch_dressing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:ranch_dressing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:ranch_dressing recipeCuisine cookbook:new_england_cuisine cookbook:ranch_dressing recipeFoodstuff cookbook:basil cookbook:ranch_dressing recipeFoodstuff cookbook:buttermilk cookbook:ranch_dressing recipeFoodstuff cookbook:garlic cookbook:ranch_dressing recipeFoodstuff cookbook:lemon cookbook:ranch_dressing recipeFoodstuff cookbook:mustard cookbook:ranch_dressing recipeFoodstuff cookbook:olive_oil cookbook:ranch_dressing recipeFoodstuff cookbook:onion cookbook:ranch_dressing recipeFoodstuff cookbook:oregano cookbook:ranch_dressing recipeFoodstuff cookbook:pepper cookbook:ranch_dressing recipeFoodstuff cookbook:salt cookbook:ranch_dressing recipeFoodstuff cookbook:sour_cream cookbook:ranch_dressing recipeFoodstuff cookbook:sugar cookbook:ranch_dressing recipeFoodstuff cookbook:vinegar cookbook:ranch_dressing recipeIngredient "1/2 cup olive oil" cookbook:ranch_dressing recipeIngredient "1/2 cup onions, minced" cookbook:ranch_dressing recipeIngredient "1/2 teaspoon black pepper" cookbook:ranch_dressing recipeIngredient "1/4 cup red wine vinegar" cookbook:ranch_dressing recipeIngredient "1/4 cup sugar" cookbook:ranch_dressing recipeIngredient "1 cup buttermilk" cookbook:ranch_dressing recipeIngredient "1 cup mayonnaise" cookbook:ranch_dressing recipeIngredient "1 tablespoon fresh basil, chopped" cookbook:ranch_dressing recipeIngredient "1 tablespoon fresh oregano, minced" cookbook:ranch_dressing recipeIngredient "1 teaspoon oregano" cookbook:ranch_dressing recipeIngredient "2 cloves garlic, minced" cookbook:ranch_dressing recipeIngredient "2 cups mayonnaise" cookbook:ranch_dressing recipeIngredient "2 tablespoons lemon juice" cookbook:ranch_dressing recipeIngredient "2 teaspoons dry mustard" cookbook:ranch_dressing recipeIngredient "2 teaspoons onion powder" cookbook:ranch_dressing recipeIngredient "3/4 cup sour cream" cookbook:ranch_dressing recipeIngredient "3 cloves garlic, minced" cookbook:ranch_dressing recipeIngredient "salt and black pepper" cookbook:ranch_dressing recipeInstructions ["Mix all the ingredients in a large bowl."] cookbook:ranch_dressing type cookbook:recipes cookbook:ranch_dressing url https://en.wikibooks.org/wiki/Cookbook:Ranch_Dressing cookbook:rape label "rape" cookbook:rape name "Rape" cookbook:rape url https://en.wikibooks.org/wiki/Cookbook:Rape cookbook:rasam label "rasam" cookbook:rasam name "Rasam" cookbook:rasam recipeCategory category:curry_recipes cookbook:rasam recipeCategory category:indian_recipes cookbook:rasam recipeCuisine cookbook:cuisine_of_india cookbook:rasam recipeFoodstuff cookbook:coconut cookbook:rasam recipeFoodstuff cookbook:coriander cookbook:rasam recipeFoodstuff cookbook:cumin cookbook:rasam recipeFoodstuff cookbook:curry_leaf cookbook:rasam recipeFoodstuff cookbook:mustard cookbook:rasam recipeFoodstuff cookbook:salt cookbook:rasam recipeFoodstuff cookbook:tamarind cookbook:rasam recipeFoodstuff cookbook:tomato cookbook:rasam recipeFoodstuff cookbook:turmeric cookbook:rasam recipeIngredient "Asafoetida (hing) powder - 1/2 teaspoon" cookbook:rasam recipeIngredient "Chilli Powder - 1/2 teaspoon" cookbook:rasam recipeIngredient "Coconut - 1 tablespoon (grated)" cookbook:rasam recipeIngredient "Coriander Leaves - 1 bunch (chopped)" cookbook:rasam recipeIngredient "Coriander Powder - 1/2 teaspoon" cookbook:rasam recipeIngredient "Cumin Seed (Jerra/Jeerige) - 1/2 teaspoon (optional)" cookbook:rasam recipeIngredient "Curry Leaves - 4 springs (washed)" cookbook:rasam recipeIngredient "Mustard Seed - 1/2 teaspoon" cookbook:rasam recipeIngredient "Salt - 1/4 teaspoon or less to taste" cookbook:rasam recipeIngredient "Tomatoes - 4 large (16 oz can) OR 2 tablespoon Tamarind (concentrate extract) paste" cookbook:rasam recipeIngredient "Toovar dhal (toovar/toor/togari dal) - 1/4 cup" cookbook:rasam recipeIngredient "Turmeric Powder - 1/2 teaspoon" cookbook:rasam recipeInstructions ["Pressure cook the dhal with sufficient water.","If using tomatoes for sourness, parboil first to remove skin and chop roughly.","To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.","Simmer for 3 to 4 minutes.","Add the asafoetida, grated coconut, and ground coriander.","Add any other spice as required (please list the optional spices or ingredients!)","Simmer for a few minutes (to cook the coconut properly).","In a separate frying pan, heat 3 tablespoon of oil over medium heat.","Add the mustard seed and cumin seed.","When the mustard seeds pop, remove from the heat and add the curry leaves.","Add to the Saaru.","Garnish with coriander leaves."] cookbook:rasam type cookbook:recipes cookbook:rasam url https://en.wikibooks.org/wiki/Cookbook:Rasam cookbook:rasmalai difficulty 4 cookbook:rasmalai label "ras malai" cookbook:rasmalai name "Rasmalai" cookbook:rasmalai recipeCategory category:beverage_recipes cookbook:rasmalai recipeCategory category:difficult_recipes cookbook:rasmalai recipeCategory category:indian_recipes cookbook:rasmalai recipeCategory category:milk_recipes cookbook:rasmalai recipeCategory category:refrigerated_recipes cookbook:rasmalai recipeCuisine cookbook:cuisine_of_india cookbook:rasmalai recipeIngredient "10 cups milk" cookbook:rasmalai recipeIngredient "1/4 teaspoon cardamom powder" cookbook:rasmalai recipeIngredient "250 g panir (curdled milk)" cookbook:rasmalai recipeIngredient "2 and 1/2 Tablespoons refined flour (maida)" cookbook:rasmalai recipeIngredient "4 almonds" cookbook:rasmalai recipeIngredient "4 cups sugar" cookbook:rasmalai recipeIngredient "4 pistachios" cookbook:rasmalai recipeInstructions ["Crumble chenna and knead it.","Add two tablespoons of maida and knead again with the palm to make a smooth dough.","Divide into sixteen equal portions, roll into balls and press slightly to flatten them.","Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil.","Slowly lower the chenna balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and half tablespoon of maida and bring to a boil again.","Cook for few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency (one-third of its original volume).","Add rest of the sugar and green cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour.","Add sliced almonds, pistachios and orange powder and mix again.","Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled."] cookbook:rasmalai recipeYield 4 cookbook:rasmalai totalTime "1 hour" cookbook:rasmalai type cookbook:recipes cookbook:rasmalai url https://en.wikibooks.org/wiki/Cookbook:Rasmalai cookbook:raspberry_filled_pastry_strips_(alexandertorte) name "Alexandertorte" cookbook:raspberry_filled_pastry_strips_(alexandertorte) name "Raspberry Filled Pastry Strips (Alexandertorte)" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeCategory category:baking_recipes cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeCategory category:dessert_recipes cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeCategory category:european_recipes cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeCategory category:pastry_recipes cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeCategory category:recipes_with_metric_units cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeCategory category:vegetarian_recipes cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeCuisine cookbook:european_cuisines cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeFoodstuff cookbook:butter cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeFoodstuff cookbook:egg cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeFoodstuff cookbook:flour cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeFoodstuff cookbook:lemon_juice cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeFoodstuff cookbook:powdered_sugar cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeFoodstuff cookbook:sugar cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeFoodstuff cookbook:water cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "¼ cup (120 mL) cold water" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "½ lb (225 g) unsalted butter, chilled, cut in bits" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "1½ cups (360 mL) raspberry preserves (12-oz)" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "1 egg" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "2 cups (480 mL) confectioner's sugar" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "2 tbsp (30 mL) butter, softened" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "2 tsp (10 mL) lemon juice" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "3½ cups (840 mL) flour" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeIngredient "3 tbsp (45 mL) sugar" cookbook:raspberry_filled_pastry_strips_(alexandertorte) recipeInstructions ["In a large mixing bowl, combine the chilled butter, 3 cups of the flour and the sugar and, with your fingertips, rub until the mixture resembles flakes of coarse meal. Beat in the egg and continue to mix until the pastry is smooth. Shape it into a ball, wrap it in wax paper, and refrigerate 1 hour, or until the dough is firm.","With the back of a spoon, rub the preserves through a fine sieve set over a 1-quart saucepan, then cook over moderate heat, stirring constantly, for 3 to 5 minutes, or until they thicken into a thin pur\u00e9e. Set aside off the heat.","Preheat the oven to 250\u00b0F (120\u00b0C).","Cut the chilled pastry in half and shape each half into a rectangle. One half at a time, roll the pastry between two sheets of lightly floured wax paper into a rectangle approximately 10 inches wide and 15 inches long.","With a pastry brush, coat each of 2 cookie sheets with 1 tablespoon of butter and sprinkle them with flour, tipping the sheets from side to side to coat them evenly. Then invert the sheets and tap them against a hard surface to dislodge any excess flour.","Peel off the top sheets of wax paper and use the bottom ones to lift the 2 rectangles of pastry onto the 2 cookie sheets. Peel off the remaining sheets of wax paper.","Bake 40 minutes, or until the pastry begins to turn a pale gold. Watch carefully for any sign of burning and regulate the heat accordingly.","With a metal spatula, spread the raspberry pur\u00e9e evenly over one sheet of the pastry, covering it completely and smoothly. Slide the second sheet of pastry gently onto the first.","With a spoon stir the sugar, water and lemon juice together in a large mixing bowl to form a thin paste. Spread the icing over the top layer of pastry with the spatula, and set the cake aside to cool to room temperature.","With a small, sharp knife or pastry wheel, slice the Aleksander Torte into strips 1 inch wide and 2 inches long, cutting the ends on the diagonal."] cookbook:raspberry_filled_pastry_strips_(alexandertorte) type cookbook:recipes cookbook:raspberry_filled_pastry_strips_(alexandertorte) url https://en.wikibooks.org/wiki/Cookbook:Alexandertorte cookbook:raspberry_filled_pastry_strips_(alexandertorte) url https://en.wikibooks.org/wiki/Cookbook:Raspberry_Filled_Pastry_Strips_(Alexandertorte) cookbook:raspberry label "raspberries" cookbook:raspberry label "raspberry" cookbook:raspberry name "Raspberry" cookbook:raspberry_pie label "raspberry pie" cookbook:raspberry_shortbread_bars name "Raspberry Shortbread Bars" cookbook:raspberry_shortbread_bars recipeCategory category:raspberry_recipes cookbook:raspberry_shortbread_bars recipeCategory category:recipes_from_foodista cookbook:raspberry_shortbread_bars recipeCategory category:recipes_with_images cookbook:raspberry_shortbread_bars recipeCategory category:vegan_recipes cookbook:raspberry_shortbread_bars recipeCuisine cookbook:vegan_cuisine cookbook:raspberry_shortbread_bars recipeIngredient "1/3 cup syrup" cookbook:raspberry_shortbread_bars recipeIngredient "1/4 cup chopped almonds" cookbook:raspberry_shortbread_bars recipeIngredient "1/4 shortbread crust" cookbook:raspberry_shortbread_bars recipeIngredient "1 tbsp. freshly squeezed lemon juice" cookbook:raspberry_shortbread_bars recipeIngredient "1 tsp. chia seeds" cookbook:raspberry_shortbread_bars recipeIngredient "1 tsp. tapioca flour" cookbook:raspberry_shortbread_bars recipeIngredient "1 tsp. vanilla extract" cookbook:raspberry_shortbread_bars recipeIngredient "2 cups almond flour" cookbook:raspberry_shortbread_bars recipeIngredient "2 cups frozen raspberries" cookbook:raspberry_shortbread_bars recipeIngredient "2 tbsp. coconut oil" cookbook:raspberry_shortbread_bars recipeIngredient "2 tbsp. syrup" cookbook:raspberry_shortbread_bars recipeIngredient "For the Jam Filling:" cookbook:raspberry_shortbread_bars recipeIngredient "Pinch salt" cookbook:raspberry_shortbread_bars recipeInstructions ["Preheat the oven to 180c.","Add all of the crust ingredients together and mix well until everything is combined evenly and the dough is crumbly but still forms a dough when pressed together.","Spread the dough onto a greased baking tray and press down slightly with a spatula until the layer is evenly spread.","Prick the crust all over with a fork before baking for approximately 15 minutes.","Remove from the oven and set aside.","Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat.","Stir often to prevent the jam from burning.","Add the remaining ingredients and continue to cook until the mixture is a thick consistency.","Break down any raspberry pieces which may be too big before removing from the heat and allowing to cool down.","Once cooled, spread the jam evenly all over the shortbread base.","Add the topping by sprinkling over the jam spread, before placing the tray back in the oven to bake for a further 15-20 minutes.","Once golden brown, remove from the oven and allow to cool."] cookbook:raspberry_shortbread_bars type cookbook:recipes cookbook:raspberry_shortbread_bars url https://en.wikibooks.org/wiki/Cookbook:Raspberry_Shortbread_Bars cookbook:raspberry type cookbook:fruits cookbook:raspberry type cookbook:ingredients cookbook:raspberry url https://en.wikibooks.org/wiki/Cookbook:Raspberry cookbook:raspberry_vinegar difficulty 1 cookbook:raspberry_vinegar name "Raspberry Vinegar" cookbook:raspberry_vinegar recipeCategory category:american_recipes cookbook:raspberry_vinegar recipeCategory category:berry_recipes cookbook:raspberry_vinegar recipeCategory category:boiled_recipes cookbook:raspberry_vinegar recipeCategory category:inexpensive_recipes cookbook:raspberry_vinegar recipeCategory category:recipes_without_servings cookbook:raspberry_vinegar recipeCategory category:sauce_recipes cookbook:raspberry_vinegar recipeCategory category:vegetarian_recipes cookbook:raspberry_vinegar recipeCategory category:very_easy_recipes cookbook:raspberry_vinegar recipeCategory category:vinegar_recipes cookbook:raspberry_vinegar recipeCookingTechnique cookbook:boiling cookbook:raspberry_vinegar recipeCuisine cookbook:cuisine_of_the_united_states cookbook:raspberry_vinegar recipeCuisine cookbook:louisiana_creole_cuisine cookbook:raspberry_vinegar recipeCuisine cookbook:new_england_cuisine cookbook:raspberry_vinegar recipeFoodstuff cookbook:raspberry cookbook:raspberry_vinegar recipeFoodstuff cookbook:sugar cookbook:raspberry_vinegar recipeFoodstuff cookbook:vinegar cookbook:raspberry_vinegar recipeIngredient "2 cups vinegar" cookbook:raspberry_vinegar recipeIngredient "4 pounds raspberries" cookbook:raspberry_vinegar recipeIngredient "Sugar" cookbook:raspberry_vinegar recipeInstructions ["Mash the berries and add the vinegar and let stand for four days.","To each cup of liquid, add one cup of sugar.","Bring to a boil and cook for 20 minutes.","Strain and bottle."] cookbook:raspberry_vinegar totalTime "4 days" cookbook:raspberry_vinegar type cookbook:recipes cookbook:raspberry_vinegar url https://en.wikibooks.org/wiki/Cookbook:Raspberry_Vinegar cookbook:rassolnik label "rassolnik" cookbook:ratatouille_2 label "ratatouille for kids" cookbook:ratatouille_2 name "Ratatouille 2" cookbook:ratatouille_2 recipeCategory category:eggplant_recipes cookbook:ratatouille_2 recipeCategory category:french_recipes cookbook:ratatouille_2 recipeCategory category:pan_fried_recipes cookbook:ratatouille_2 recipeCategory category:side_dish_recipes cookbook:ratatouille_2 recipeCategory category:tomato_recipes cookbook:ratatouille_2 recipeCategory category:vegan_recipes cookbook:ratatouille_2 recipeCategory category:zucchini_recipes cookbook:ratatouille_2 recipeCuisine cookbook:cuisine_of_france cookbook:ratatouille_2 recipeCuisine cookbook:vegan_cuisine cookbook:ratatouille_2 recipeFoodstuff cookbook:garlic cookbook:ratatouille_2 recipeFoodstuff cookbook:onion cookbook:ratatouille_2 recipeFoodstuff cookbook:zucchini cookbook:ratatouille_2 recipeIngredient "1 clove garlic - chopped/crushed (optional)" cookbook:ratatouille_2 recipeIngredient "1 green pepper – finely chopped" cookbook:ratatouille_2 recipeIngredient "1 onion – finely diced/chopped" cookbook:ratatouille_2 recipeIngredient "1 red pepper – finely chopped" cookbook:ratatouille_2 recipeIngredient "1 zucchini (courgettes) – finely chopped" cookbook:ratatouille_2 recipeIngredient "400g tin of baked beans" cookbook:ratatouille_2 recipeInstructions ["Put a pan on the stove on medium heat.","Gently fry the onion and garlic in a little oil \u2013 5 minutes should be enough to start to make them soft.","Add the peppers and courgette and continue to fry gently for a further 4-5 minutes until the ingredients soften.","Add the beans and warm through.","Serve in a bowl on its own or with toast for a delicious and healthy main meal for your little ones.","[[Cookbook:Ratatouille]]","[http:\/\/learningfrenchcuisine.com\/ratatouille\/#recipe Authentic ratatouille recipe]","[http:\/\/ratatouille.weebly.com Lots of ratatouille recipes]"] cookbook:ratatouille_2 type cookbook:recipes cookbook:ratatouille_2 url https://en.wikibooks.org/wiki/Cookbook:Ratatouille_2 cookbook:ratatouille label "ratatouille" cookbook:ratatouille name "Ratatouille" cookbook:ratatouille recipeCategory category:eggplant_recipes cookbook:ratatouille recipeCategory category:french_recipes cookbook:ratatouille recipeCategory category:pan_fried_recipes cookbook:ratatouille recipeCategory category:recipes_with_images cookbook:ratatouille recipeCategory category:side_dish_recipes cookbook:ratatouille recipeCategory category:tomato_recipes cookbook:ratatouille recipeCategory category:vegan_recipes cookbook:ratatouille recipeCategory category:vegetable_recipes cookbook:ratatouille recipeCategory category:zucchini_recipes cookbook:ratatouille recipeCookingTechnique cookbook:chopping cookbook:ratatouille recipeCookingTechnique cookbook:dice cookbook:ratatouille recipeCuisine cookbook:cuisine_of_france cookbook:ratatouille recipeCuisine cookbook:vegan_cuisine cookbook:ratatouille recipeFoodstuff cookbook:basil cookbook:ratatouille recipeFoodstuff cookbook:bell_pepper cookbook:ratatouille recipeFoodstuff cookbook:eggplant cookbook:ratatouille recipeFoodstuff cookbook:garlic cookbook:ratatouille recipeFoodstuff cookbook:herbes_de_provence cookbook:ratatouille recipeFoodstuff cookbook:olive_oil cookbook:ratatouille recipeFoodstuff cookbook:onion cookbook:ratatouille recipeFoodstuff cookbook:pepper cookbook:ratatouille recipeFoodstuff cookbook:salt cookbook:ratatouille recipeFoodstuff cookbook:tomato cookbook:ratatouille recipeFoodstuff cookbook:zucchini cookbook:ratatouille recipeIngredient "1 clove garlic, or to taste" cookbook:ratatouille recipeIngredient "1 eggplant (aubergine)" cookbook:ratatouille recipeIngredient "1 green, red, yellow or a combination, bell pepper" cookbook:ratatouille recipeIngredient "1 onion" cookbook:ratatouille recipeIngredient "1 small bunch basil, chiffonéd (optional)" cookbook:ratatouille recipeIngredient "2 zucchini (courgettes)" cookbook:ratatouille recipeIngredient "6 medium tomatoes, ripe (juicy), peeled and seeded" cookbook:ratatouille recipeIngredient "Herbes de Provence to taste, (optional), or" cookbook:ratatouille recipeIngredient "Olive oil" cookbook:ratatouille recipeIngredient "salt and pepper to taste" cookbook:ratatouille recipeInstructions ["Put a large casserole on the stove on medium heat.","When the casserole is hot, add enough olive oil to just cover the bottom.","Cut the zucchini and eggplant into \u00bd inch slices. Then cut these into rectangles of about 3 by 1 inches. Add to the casserole.<ref name=size>When ratatouille is used as a filling for savoury cr\u00eapes or to fill an omelette, the pieces are sometimes cut smaller.<\/ref>","Saut\u00e9 the slices until light brown","Chop the onions and garlic.","Cut the green pepper into strips or dice, as preferred.<ref name=size\/>","Add the onions and peppers and cook slowly for about 10 minutes until tender but not brown. Stir in the garlic.<ref>While most recipes do not brown the onions, if you like them browned, brown them. Food traditions have always been subject to individual interpretation.<\/ref>","Peel and seed the tomatoes. Dice them or cut them into quarters, add to the casserole.","Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much).","Add salt, pepper and Herbes de Provence to taste. In general, 1 tsp of salt, 1\/2 tsp of pepper and 1 tbsp of the herbs will suffice.","Cover the casserole and let simmer on low heat until the vegetables are tender but still intact, 10 to 20 minutes, or to taste.","Remove the lid, raise the heat a little and cook uncovered for another 15 minutes, basting frequently until the liquids have mostly evaporated, leaving a small amount of juice and olive oil.<ref>Unnecessary moisture can also be reduced by straining the liquid into a pan, reducing it over heat, then returning the reduced liquid to the casserole.<\/ref>"] cookbook:ratatouille recipeNotes "*[[Cookbook:Ratatouille 2]] " cookbook:ratatouille type cookbook:recipes cookbook:ratatouille url https://en.wikibooks.org/wiki/Cookbook:Ratatouille cookbook:rava_dosa label "rava dosa" cookbook:rava_dosa name "Rava Dosa" cookbook:rava_dosa recipeCategory category:indian_recipes cookbook:rava_dosa recipeCuisine cookbook:cuisine_of_india cookbook:rava_dosa recipeIngredient "1/2 cup suji," cookbook:rava_dosa recipeIngredient "1/2 tsp jeera," cookbook:rava_dosa recipeIngredient "1 cup maida (or all purpose flour)," cookbook:rava_dosa recipeIngredient "1 cup rice flour," cookbook:rava_dosa recipeIngredient "3 green chilies ," cookbook:rava_dosa recipeIngredient "Buttermilk 1/2 cup," cookbook:rava_dosa recipeIngredient "Salt to taste," cookbook:rava_dosa recipeIngredient "Water" cookbook:rava_dosa recipeInstructions ["Mix all the above ingredients together like watery consistency.","Heat the griddle or pan . spread oil.","Sprinkle the batter on the pan with your hand .","Cook it on medium temperature for 3- 4 min or it is completely cooked.","Serve it with tomato or peanut chutney"] cookbook:rava_dosa type cookbook:recipes cookbook:rava_dosa url https://en.wikibooks.org/wiki/Cookbook:Rava_Dosa cookbook:rava label "rava" cookbook:ravioli/cheese_filling label "cheese filling" cookbook:ravioli/cheese_filling name "Cheese filling" cookbook:ravioli/cheese_filling name "Cheese Filling" cookbook:ravioli/cheese_filling name "Ravioli/Cheese Filling" cookbook:ravioli/cheese_filling recipeFoodstuff cookbook:cottage_cheese cookbook:ravioli/cheese_filling recipeFoodstuff cookbook:parmesan_cheese cookbook:ravioli/cheese_filling recipeFoodstuff cookbook:ricotta cookbook:ravioli/cheese_filling recipeIngredient "¾ cup Parmigiano Reggiano, freshly grated" cookbook:ravioli/cheese_filling recipeIngredient "1½ cups ''ricotta'' or cottage cheese" cookbook:ravioli/cheese_filling recipeIngredient "1½ tsp. salt" cookbook:ravioli/cheese_filling recipeIngredient "1 egg" cookbook:ravioli/cheese_filling recipeIngredient "2 tsp. onion, finely chopped" cookbook:ravioli/cheese_filling recipeInstructions ["Stir all the ingredients together in a bowl.","Set aside while you roll the dough.<\/text>"] cookbook:ravioli/cheese_filling type cookbook:recipes cookbook:ravioli/cheese_filling url https://en.wikibooks.org/wiki/Cookbook:Cheese_filling cookbook:ravioli/cheese_filling url https://en.wikibooks.org/wiki/Cookbook:Cheese_Filling cookbook:ravioli/cheese_filling url https://en.wikibooks.org/wiki/Cookbook:Ravioli/Cheese_Filling cookbook:ravioli/crab_meat_filling label "crab meat filling" cookbook:ravioli/crab_meat_filling name "Crab meat filling" cookbook:ravioli/crab_meat_filling name "Crab Meat Filling" cookbook:ravioli/crab_meat_filling name "Ravioli/Crab Meat Filling" cookbook:ravioli/crab_meat_filling recipeCategory category:italian_recipes cookbook:ravioli/crab_meat_filling recipeCategory category:pasta_recipes cookbook:ravioli/crab_meat_filling recipeCuisine cookbook:cuisine_of_italy cookbook:ravioli/crab_meat_filling recipeIngredient "¼ cup bread crumbs" cookbook:ravioli/crab_meat_filling recipeIngredient "¼ cup celery, finely diced" cookbook:ravioli/crab_meat_filling recipeIngredient "½ cup onion, finely diced" cookbook:ravioli/crab_meat_filling recipeIngredient "¼ tsp. black pepper" cookbook:ravioli/crab_meat_filling recipeIngredient "¼ tsp. salt (if using fresh crabmeat)" cookbook:ravioli/crab_meat_filling recipeIngredient "1 large egg, beaten" cookbook:ravioli/crab_meat_filling recipeIngredient "1 Tbs. butter" cookbook:ravioli/crab_meat_filling recipeIngredient "2 Tbs. Dijon mustard" cookbook:ravioli/crab_meat_filling recipeIngredient "2 Tbs. heavy cream" cookbook:ravioli/crab_meat_filling recipeIngredient "2 Tbs. lemon juice" cookbook:ravioli/crab_meat_filling recipeIngredient "2 Tbs. parsley, chopped" cookbook:ravioli/crab_meat_filling recipeIngredient "9 oz. crab meat, fresh or canned (see note)" cookbook:ravioli/crab_meat_filling recipeInstructions ["Saut\u00e9 the onion and garlic in the butter over low heat until soft, about 15 minutes.","Combine crab meat, mustard, cream, egg, lemon juice, parsley, bread crumbs and seasonings in a bowl.","Add the onion and celery and mix until well blended but not homogeneous.","Cover and refrigerate until the pasta dough is ready."] cookbook:ravioli/crab_meat_filling recipeNotes "* If using canned crab meat, drain in a sieve and taste. If excessively salty, rinse under running water until palatable. " cookbook:ravioli/crab_meat_filling type cookbook:recipes cookbook:ravioli/crab_meat_filling url https://en.wikibooks.org/wiki/Cookbook:Crab_meat_filling cookbook:ravioli/crab_meat_filling url https://en.wikibooks.org/wiki/Cookbook:Crab_Meat_Filling cookbook:ravioli/crab_meat_filling url https://en.wikibooks.org/wiki/Cookbook:Ravioli/Crab_Meat_Filling cookbook:ravioli/fresh_herb_and_cheese_filling label "fresh herb and cheese filling" cookbook:ravioli/fresh_herb_and_cheese_filling name "Fresh Herb and Cheese Filling" cookbook:ravioli/fresh_herb_and_cheese_filling name "Ravioli/Fresh Herb and Cheese Filling" cookbook:ravioli/fresh_herb_and_cheese_filling recipeCategory category:italian_recipes cookbook:ravioli/fresh_herb_and_cheese_filling recipeCategory category:pasta_recipes cookbook:ravioli/fresh_herb_and_cheese_filling recipeCuisine cookbook:cuisine_of_italy cookbook:ravioli/fresh_herb_and_cheese_filling recipeIngredient "2 large eggs" cookbook:ravioli/fresh_herb_and_cheese_filling recipeIngredient "2 oz. (¼ cup) blue cheese" cookbook:ravioli/fresh_herb_and_cheese_filling recipeIngredient "2 oz (¼ cup) mozzarella" cookbook:ravioli/fresh_herb_and_cheese_filling recipeIngredient "4 oz. (½ cup) ricotta or cottage cheese" cookbook:ravioli/fresh_herb_and_cheese_filling recipeIngredient "salt and pepper" cookbook:ravioli/fresh_herb_and_cheese_filling recipeInstructions ["Beat eggs and place in a bowl.","Beat in the cheeses with a fork until well blended.","Mix in the herbs and seasoning.","Refrigerate until the pasta dough is rolled out."] cookbook:ravioli/fresh_herb_and_cheese_filling recipeNotes "* Serve with tomato sauce and spring vegetables. " cookbook:ravioli/fresh_herb_and_cheese_filling type cookbook:recipes cookbook:ravioli/fresh_herb_and_cheese_filling url https://en.wikibooks.org/wiki/Cookbook:Fresh_Herb_and_Cheese_Filling cookbook:ravioli/fresh_herb_and_cheese_filling url https://en.wikibooks.org/wiki/Cookbook:Ravioli/Fresh_Herb_and_Cheese_Filling cookbook:ravioli label "''ravioli''" cookbook:ravioli label "ravioli" cookbook:ravioli/meat_filling label "meat filling" cookbook:ravioli/meat_filling name "Meat filling" cookbook:ravioli/meat_filling name "Meat Filling" cookbook:ravioli/meat_filling name "Ravioli/Meat Filling" cookbook:ravioli/meat_filling recipeFoodstuff cookbook:parmesan_cheese cookbook:ravioli/meat_filling recipeIngredient "½ cup Parmigiano Reggiano, freshly grated" cookbook:ravioli/meat_filling recipeIngredient "¾ lb. veal, chicken or turkey, finely minced" cookbook:ravioli/meat_filling recipeIngredient "12 oz. frozen or cooked spinach, squeezed and chopped" cookbook:ravioli/meat_filling recipeIngredient "1 pinch ground nutmeg" cookbook:ravioli/meat_filling recipeIngredient "3 eggs" cookbook:ravioli/meat_filling recipeIngredient "3 Tbs. butter or olive oil" cookbook:ravioli/meat_filling recipeIngredient "4 Tbs. onion, finely chopped" cookbook:ravioli/meat_filling recipeIngredient "salt" cookbook:ravioli/meat_filling recipeInstructions ["Heat 3 tablespoons of olive oil in a small frying pan and soften the onions in it until translucent, about 7 minutes.","Add the minced meat and cook, stirring constantly, until any trace of pink has gone and all liquid has evaporated.","Remove from the heat and stir in the chopped spinach, Parmesan cheese and nutmeg.","Season to taste.","Beat the eggs and mix them into the meat mixture.","Refrigerate or cool to room temperature while you roll the dough.<\/text>"] cookbook:ravioli/meat_filling type cookbook:recipes cookbook:ravioli/meat_filling url https://en.wikibooks.org/wiki/Cookbook:Meat_filling cookbook:ravioli/meat_filling url https://en.wikibooks.org/wiki/Cookbook:Meat_Filling cookbook:ravioli/meat_filling url https://en.wikibooks.org/wiki/Cookbook:Ravioli/Meat_Filling cookbook:ravioli name "Ravioli" cookbook:ravioli/potato_and_garlic_filling label "potato and garlic filling" cookbook:ravioli/potato_and_garlic_filling name "Potato and Garlic Filling" cookbook:ravioli/potato_and_garlic_filling name "Ravioli/Potato and Garlic Filling" cookbook:ravioli/potato_and_garlic_filling recipeCategory category:italian_recipes cookbook:ravioli/potato_and_garlic_filling recipeCategory category:pasta_recipes cookbook:ravioli/potato_and_garlic_filling recipeCuisine cookbook:cuisine_of_italy cookbook:ravioli/potato_and_garlic_filling recipeIngredient "½ tsp. black pepper" cookbook:ravioli/potato_and_garlic_filling recipeIngredient "½ tsp. salt" cookbook:ravioli/potato_and_garlic_filling recipeIngredient "1 Tbs. chives, finely sliced" cookbook:ravioli/potato_and_garlic_filling recipeIngredient "2 Tbs. fresh lemon juice" cookbook:ravioli/potato_and_garlic_filling recipeIngredient "3 large russet potatoes" cookbook:ravioli/potato_and_garlic_filling recipeIngredient "4 Tbs. olive oil" cookbook:ravioli/potato_and_garlic_filling recipeIngredient "6 cloves garlic, grated with a micro plane or finely chopped" cookbook:ravioli/potato_and_garlic_filling recipeInstructions ["Boil the potatoes in their skins until tender when pierced with a fork.","Peel them as soon as they are cool enough to handle and mash in a bowl.","Saut\u00e9 the garlic in the oil for 1 minute.","Add the potatoes and mix well.","Add the chives, lemon juice and seasoning and mix well.","Cover and allow to cool while you prepare the pasta dough."] cookbook:ravioli/potato_and_garlic_filling type cookbook:recipes cookbook:ravioli/potato_and_garlic_filling url https://en.wikibooks.org/wiki/Cookbook:Potato_and_Garlic_Filling cookbook:ravioli/potato_and_garlic_filling url https://en.wikibooks.org/wiki/Cookbook:Ravioli/Potato_and_Garlic_Filling cookbook:ravioli recipeCategory category:boiled_recipes cookbook:ravioli recipeCategory category:italian_recipes cookbook:ravioli recipeCategory category:main_course_recipes cookbook:ravioli recipeCategory category:pasta_recipes cookbook:ravioli recipeCategory category:recipes_with_images cookbook:ravioli recipeCategory category:side_dish_recipes cookbook:ravioli recipeCuisine cookbook:cuisine_of_italy cookbook:ravioli recipeIngredient "12 oz. (340 g) pasta dough or" cookbook:ravioli recipeIngredient "1 package of won-ton wrappers (available in the Asian section of most supermarkets)" cookbook:ravioli/smoked_salmon_filling label "smoked salmon filling" cookbook:ravioli/smoked_salmon_filling name "Ravioli/Smoked Salmon Filling" cookbook:ravioli/smoked_salmon_filling name "Smoked Salmon Filling" cookbook:ravioli/smoked_salmon_filling recipeCategory category:italian_recipes cookbook:ravioli/smoked_salmon_filling recipeCategory category:pasta_recipes cookbook:ravioli/smoked_salmon_filling recipeCategory category:recipes_with_metric_units cookbook:ravioli/smoked_salmon_filling recipeCuisine cookbook:cuisine_of_italy cookbook:ravioli/smoked_salmon_filling recipeFoodstuff cookbook:chive cookbook:ravioli/smoked_salmon_filling recipeFoodstuff cookbook:ricotta cookbook:ravioli/smoked_salmon_filling recipeFoodstuff cookbook:salmon cookbook:ravioli/smoked_salmon_filling recipeIngredient "½ cup Parmesan cheese, grated" cookbook:ravioli/smoked_salmon_filling recipeIngredient "½ tsp. black pepper" cookbook:ravioli/smoked_salmon_filling recipeIngredient "½ tsp. salt" cookbook:ravioli/smoked_salmon_filling recipeIngredient "1 cup ricotta or cottage cheese" cookbook:ravioli/smoked_salmon_filling recipeIngredient "1 egg" cookbook:ravioli/smoked_salmon_filling recipeIngredient "1 Tbs. grated lemon zest" cookbook:ravioli/smoked_salmon_filling recipeIngredient "1 Tbs. sliced chives" cookbook:ravioli/smoked_salmon_filling recipeIngredient "8 oz. (230 g) smoked salmon, chopped" cookbook:ravioli/smoked_salmon_filling recipeInstructions ["Mix the salmon, chives, lemon zest and seasonings in a bowl until salmon is well coated.","Mix the ricotta or cottage cheese, egg and Parmesan cheese.","Add to the salmon and mix until well blended but not homogeneous.","Cover and refrigerate until the pasta is ready."] cookbook:ravioli/smoked_salmon_filling recipeNotes "* This dish is excellent served with a lemon cream sauce. " cookbook:ravioli/smoked_salmon_filling type cookbook:recipes cookbook:ravioli/smoked_salmon_filling url https://en.wikibooks.org/wiki/Cookbook:Ravioli/Smoked_Salmon_Filling cookbook:ravioli/smoked_salmon_filling url https://en.wikibooks.org/wiki/Cookbook:Smoked_Salmon_Filling cookbook:ravioli/spinach_and_ricotta_filling label "spinach and ricotta filling" cookbook:ravioli/spinach_and_ricotta_filling name "Ravioli/Spinach and Ricotta Filling" cookbook:ravioli/spinach_and_ricotta_filling name "Spinach and Ricotta Filling" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "¾ cup fresh bread crumbs" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "¼ cup Parmesan cheese" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "⅛ tsp. black pepper" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "½ tsp. garlic, grated with a microplane or finely chopped" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "¼ tsp. salt" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "15 oz. cooked spinach, fresh, frozen or canned" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "1 large egg" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "1 lb. ricotta or cottage cheese" cookbook:ravioli/spinach_and_ricotta_filling recipeIngredient "2 Tbs. fresh parsley, finely chopped" cookbook:ravioli/spinach_and_ricotta_filling recipeInstructions ["Squeeze the spinach to remove excess water. Place in a mixing bowl.","Add the other ingredients and mix well with a fork.<\/text>"] cookbook:ravioli/spinach_and_ricotta_filling type cookbook:recipes cookbook:ravioli/spinach_and_ricotta_filling url https://en.wikibooks.org/wiki/Cookbook:Ravioli/Spinach_and_Ricotta_Filling cookbook:ravioli/spinach_and_ricotta_filling url https://en.wikibooks.org/wiki/Cookbook:Spinach_and_Ricotta_Filling cookbook:ravioli type cookbook:recipes cookbook:ravioli url https://en.wikibooks.org/wiki/Cookbook:Ravioli cookbook:ravjul label "ravjul" cookbook:raw_diet label "raw diet" cookbook:raw_diet name "Raw Diet" cookbook:raw_diet type cookbook:diets cookbook:raw_diet url https://en.wikibooks.org/wiki/Cookbook:Raw_Diet cookbook:raw_sugar label "raw cane sugar" cookbook:raw_sugar label "raw sugar" cookbook:raw_sugar name "Raw Sugar" cookbook:raw_sugar recipeCategory category:sweeteners cookbook:raw_sugar type cookbook:ingredients cookbook:raw_sugar url https://en.wikibooks.org/wiki/Cookbook:Raw_Sugar cookbook:reblochon_cheese label "reblochon cheese" cookbook:reblochon_cheese name "Reblochon Cheese" cookbook:reblochon_cheese type cookbook:cheeses cookbook:reblochon_cheese type cookbook:ingredients cookbook:reblochon_cheese url https://en.wikibooks.org/wiki/Cookbook:Reblochon_Cheese cookbook:recaíto label "recaíto" cookbook:recaíto name "Recaíto" cookbook:recaíto recipeIngredient "13-15 large Sweet Aji Peppers, seeded" cookbook:recaíto recipeIngredient "1 large Green bell pepper. seeded, diced and remove the white pith from inside of the pepper" cookbook:recaíto recipeIngredient "1 small bunch of Cilantro" cookbook:recaíto recipeIngredient "20 Culantro leaves – find this at local Latin or Asian markets" cookbook:recaíto recipeIngredient "2 small Spanish onions, diced" cookbook:recaíto recipeIngredient "2 tbsp Roasted Garlic" cookbook:recaíto recipeIngredient "Olive oil" cookbook:recaíto recipeInstructions ["Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes. Remove the roasted garlic from the oven and simply pop the individual cloves out of the roasted paper outers. They should come out easily.","Put all ingredients in a food processor or blender.","Pulse 15 times or until consistency is almost smooth.<\/text>"] cookbook:recaíto type cookbook:recipes cookbook:recaíto url https://en.wikibooks.org/wiki/Cookbook:Recaíto cookbook:red_and_white_onion_tapenade label "red and white onion tapenade" cookbook:red_and_white_onion_tapenade name "Red and White Onion Tapenade" cookbook:red_and_white_onion_tapenade recipeCategory category:appetizer_recipes cookbook:red_and_white_onion_tapenade recipeCategory category:caper_recipes cookbook:red_and_white_onion_tapenade recipeCategory category:olive_recipes cookbook:red_and_white_onion_tapenade recipeCategory category:onion_recipes cookbook:red_and_white_onion_tapenade recipeCategory category:recipes_with_metric_units cookbook:red_and_white_onion_tapenade recipeCategory category:spread_recipes cookbook:red_and_white_onion_tapenade recipeFoodstuff cookbook:garlic cookbook:red_and_white_onion_tapenade recipeFoodstuff cookbook:lemon cookbook:red_and_white_onion_tapenade recipeFoodstuff cookbook:olive cookbook:red_and_white_onion_tapenade recipeFoodstuff cookbook:olive_oil cookbook:red_and_white_onion_tapenade recipeFoodstuff cookbook:onion cookbook:red_and_white_onion_tapenade recipeFoodstuff cookbook:thyme cookbook:red_and_white_onion_tapenade recipeIngredient "1/3 cup (80 ml) chopped red onions" cookbook:red_and_white_onion_tapenade recipeIngredient "1/3 cup (80 ml) chopped white onions" cookbook:red_and_white_onion_tapenade recipeIngredient "1/4 cup (60 ml) olive oil" cookbook:red_and_white_onion_tapenade recipeIngredient "1 garlic clove" cookbook:red_and_white_onion_tapenade recipeIngredient "1 tablespoon (15 ml) fresh thyme leaves" cookbook:red_and_white_onion_tapenade recipeIngredient "1 tablespoon (15 ml) grated lemon peel" cookbook:red_and_white_onion_tapenade recipeIngredient "2 tablespoons (30 ml) capers, rinsed and drained" cookbook:red_and_white_onion_tapenade recipeIngredient "6 ounces (160g) pitted Kalamata olives" cookbook:red_and_white_onion_tapenade recipeIngredient "Toasted baguette or rustic bread slices" cookbook:red_and_white_onion_tapenade recipeInstructions ["In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.","Add olive oil and pulse to just blend keeping texture in mixture.","Serve with toasted baguette or rustic bread slices."] cookbook:red_and_white_onion_tapenade type cookbook:recipes cookbook:red_and_white_onion_tapenade url https://en.wikibooks.org/wiki/Cookbook:Red_and_White_Onion_Tapenade cookbook:red_bean label "red bean" cookbook:red_bean_paste_(anko) label "anko" cookbook:red_bean_paste_(anko) name "Anko" cookbook:red_bean_paste_(anko) name "Red Bean Paste (Anko)" cookbook:red_bean_paste_(anko) recipeCategory category:bean_recipes cookbook:red_bean_paste_(anko) recipeCategory category:bread_recipes cookbook:red_bean_paste_(anko) recipeCategory category:japanese_recipes cookbook:red_bean_paste_(anko) recipeCategory category:recipes_with_metric_units cookbook:red_bean_paste_(anko) recipeCategory category:steamed_recipes cookbook:red_bean_paste_(anko) recipeCategory category:vegetarian_recipes cookbook:red_bean_paste_(anko) recipeCookingTechnique cookbook:boiling cookbook:red_bean_paste_(anko) recipeCuisine cookbook:cuisine_of_japan cookbook:red_bean_paste_(anko) recipeFoodstuff cookbook:azuki_bean cookbook:red_bean_paste_(anko) recipeFoodstuff cookbook:flour cookbook:red_bean_paste_(anko) recipeFoodstuff cookbook:salt cookbook:red_bean_paste_(anko) recipeFoodstuff cookbook:sugar cookbook:red_bean_paste_(anko) recipeFoodstuff cookbook:yeast cookbook:red_bean_paste_(anko) recipeIngredient "1¼ oz package active dry yeast (2¼ teaspoons)" cookbook:red_bean_paste_(anko) recipeIngredient "1 cup lukewarm water (40-45°C)" cookbook:red_bean_paste_(anko) recipeIngredient "1 tablespoons starch syrup, for shining" cookbook:red_bean_paste_(anko) recipeIngredient "1 teaspoon granulated sugar" cookbook:red_bean_paste_(anko) recipeIngredient "3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)" cookbook:red_bean_paste_(anko) recipeIngredient "3 ⅔ oz (110 g) Japanese red beans (azuki)" cookbook:red_bean_paste_(anko) recipeIngredient "5 ⅓ oz (150 g) granulated sugar" cookbook:red_bean_paste_(anko) recipeIngredient "a dash salt" cookbook:red_bean_paste_(anko) recipeInstructions ["In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.","In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.","Spray large bowl with non-stick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer."] cookbook:red_bean_paste_(anko) type cookbook:recipes cookbook:red_bean_paste_(anko) url https://en.wikibooks.org/wiki/Cookbook:Anko cookbook:red_bean_paste_(anko) url https://en.wikibooks.org/wiki/Cookbook:Red_Bean_Paste_(Anko) cookbook:red_bean_paste difficulty 1 cookbook:red_bean_paste label "anko" cookbook:red_bean_paste label "anko filling" cookbook:red_bean_paste label "red bean paste" cookbook:red_bean_paste name "Red Bean Paste" cookbook:red_bean_paste recipeCategory category:bean_recipes cookbook:red_bean_paste recipeCategory category:chinese_recipes cookbook:red_bean_paste recipeCategory category:recipes_with_images cookbook:red_bean_paste recipeCategory category:very_easy_recipes cookbook:red_bean_paste recipeCuisine cookbook:cuisine_of_china cookbook:red_bean_paste recipeFoodstuff cookbook:azuki_bean cookbook:red_bean_paste recipeFoodstuff cookbook:oil_and_fat cookbook:red_bean_paste recipeFoodstuff cookbook:sugar cookbook:red_bean_paste recipeIngredient "150&nbsp;ml sugar" cookbook:red_bean_paste recipeIngredient "200&nbsp;ml dried adzuki beans" cookbook:red_bean_paste recipeIngredient "75&nbsp;ml vegetable or peanut oil for frying" cookbook:red_bean_paste recipeIngredient "Water as needed for soaking and boiling" cookbook:red_bean_paste recipeInstructions ["Wash the beans, checking for and removing any that are damaged or diseased. Soak the beans in cold water for at least 4 hours or, preferably, overnight. This softens the beans slightly and reduces the cooking time greatly.","Drain the beans and rinse once soaked.","Place into a small saucepan and cover with water. Bring to the boil.","Simmer the beans for 1\u00bd-2 hours, until soft and disintegrating slightly. Longer boiling will result in a smoother paste. Remember to top up the water occasionally so the beans don't boil dry and burn.","Drain away the water.","Depending on the desired texture, mash the beans by hand (coarse) or in a blender (fine) until they are as you want. Note that the paste is very thick, so if using a blender, it is easier to do it a bit at a time.","Stir in the sugar. You should now have a thick but damp paste.","Preheat the oil in a frying pan or wok, and fry the bean paste, using a spatula or spoon to stir, until the water has been driven off. The bean paste will now be quite dry, with a slightly grainy texture.","Cool, and store in an airtight container until needed. This paste will keep for at least a week in the fridge.","As a filling for Baozi","As a filling for daifuku","As a filling for mooncakes","As an ingredient in red bean soup","As a filling for tangyuan, boiled glutinous rice balls","For zongzi, made of steamed or boiled rice and red bean paste","Spread on toast, much like peanut butter or jam"] cookbook:red_bean_paste recipeYield 500&nbsp;ml cookbook:red_bean_paste totalTime "soaking: 4 hours+, boiling: 1½-2 hours , making: 15 minutes" cookbook:red_bean_paste type cookbook:recipes cookbook:red_bean_paste url https://en.wikibooks.org/wiki/Cookbook:Red_Bean_Paste cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) label "chushki byurek" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) name "Chushki byurek" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) name "Chushki Byurek" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) name "Red Bell Peppers Stuffed with Cheese and Egg (Chushki Byurek)" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeCategory category:bell_pepper_recipes cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeCategory category:bulgarian_recipes cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeCategory category:cheese_recipes cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeCategory category:egg_recipes cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeCategory category:vegetarian_recipes cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeCuisine cookbook:cuisine_of_bulgaria cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeFoodstuff cookbook:cheese cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeFoodstuff cookbook:chiles cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeFoodstuff cookbook:egg cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeFoodstuff cookbook:parsley cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeFoodstuff cookbook:salt cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeFoodstuff cookbook:sunflower_oil cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeIngredient "1 kg red peppers" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeIngredient "250 g brined sheep's cheese" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeIngredient "6 eggs" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeIngredient "parsley" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeIngredient "salt" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeIngredient "sunflower oil" cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) recipeInstructions ["Bake, peel and seed the peppers.","Mix the crumbled cheese with 4 beaten eggs.","Stuff the peppers with the mixture, roll in breadcrumbs and beaten eggs and fry in hot oil.","Serve sprinkled with finely chopped parsley."] cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) type cookbook:recipes cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) url https://en.wikibooks.org/wiki/Cookbook:Chushki_byurek cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) url https://en.wikibooks.org/wiki/Cookbook:Chushki_Byurek cookbook:red_bell_peppers_stuffed_with_cheese_and_egg_(chushki_byurek) url https://en.wikibooks.org/wiki/Cookbook:Red_Bell_Peppers_Stuffed_with_Cheese_and_Egg_(Chushki_Byurek) cookbook:red_chile_sauce label "chile sauce" cookbook:red_chile_sauce label "hot sauce" cookbook:red_chile_sauce label "hot sauces" cookbook:red_chile_sauce label "red chile sauce" cookbook:red_chile_sauce label "red pepper sauce" cookbook:red_chile_sauce name "Red Chile Sauce" cookbook:red_chile_sauce recipeCategory category:chile_recipes cookbook:red_chile_sauce recipeCategory category:sauce_recipes cookbook:red_chile_sauce recipeCategory category:southwestern_recipes cookbook:red_chile_sauce recipeCategory category:tex-mex_recipes cookbook:red_chile_sauce recipeCookingTechnique cookbook:simmering cookbook:red_chile_sauce recipeCuisine cookbook:southwestern_cuisine cookbook:red_chile_sauce recipeEquipment cookbook:blender cookbook:red_chile_sauce recipeEquipment cookbook:sieve cookbook:red_chile_sauce recipeFoodstuff cookbook:chiles cookbook:red_chile_sauce recipeFoodstuff cookbook:cumin cookbook:red_chile_sauce recipeFoodstuff cookbook:garlic cookbook:red_chile_sauce recipeFoodstuff cookbook:oil_and_fat cookbook:red_chile_sauce recipeFoodstuff cookbook:onion cookbook:red_chile_sauce recipeFoodstuff cookbook:oregano cookbook:red_chile_sauce recipeIngredient "1/2 onion, chopped" cookbook:red_chile_sauce recipeIngredient "1 tablespoon (15 mL) Mexican oregano" cookbook:red_chile_sauce recipeIngredient "1 tablespoon (15 mL) vegetable oil" cookbook:red_chile_sauce recipeIngredient "1 teaspoon (5 mL) ground cumin" cookbook:red_chile_sauce recipeIngredient "2 cups (500 mL) hot water (boiled water that has cooled a little)" cookbook:red_chile_sauce recipeIngredient "3 cloves garlic, minced" cookbook:red_chile_sauce recipeIngredient "3 oz (90 g) dried chile peppers, such as New Mexico chile" cookbook:red_chile_sauce recipeInstructions ["Wipe chile peppers with a damp cloth to clean. See warning for handling instructions.","Break off stems, and remove seeds.","Soak chili peppers in hot water until softened, about an hour.","Taste the soaking water. If it is bitter, replace it with fresh water.","Puree chili pepper and water mixture in a blender","Heat the oil in a pan, add onion, garlic, and seasonings.","Once the onions are cooked, add the chili puree to the pan.","Simmer for 15 minutes.","Return mixture to the blender, and puree. See warning.","Pour sauce through a sieve. Use a spoon to stir and press the mixture against the sieve to extract all the sauce.","Add salt to taste. If the sauce is a little bitter, some sugar can be added to compensate."] cookbook:red_chile_sauce type cookbook:recipes cookbook:red_chile_sauce url https://en.wikibooks.org/wiki/Cookbook:Red_Chile_Sauce cookbook:red_chile_sauce#warning label "warning" cookbook:_red_chilli_powder label "red chilli powder" cookbook:red_cross_fudge difficulty 3 cookbook:red_cross_fudge label "red cross fudge" cookbook:red_cross_fudge name "Red Cross Fudge" cookbook:red_cross_fudge recipeCategory category:chocolate_recipes cookbook:red_cross_fudge recipeCategory category:confection_recipes cookbook:red_cross_fudge recipeCategory category:fudge_recipes cookbook:red_cross_fudge recipeCategory category:marshmallow_recipes cookbook:red_cross_fudge recipeCategory category:medium_difficulty_recipes cookbook:red_cross_fudge recipeCategory category:walnut_recipes cookbook:red_cross_fudge recipeIngredient "1/2 lb. butter" cookbook:red_cross_fudge recipeIngredient "12 oz. evaporated milk" cookbook:red_cross_fudge recipeIngredient "12 oz. real chocolate chips" cookbook:red_cross_fudge recipeIngredient "1 Tbsp. vanilla extract" cookbook:red_cross_fudge recipeIngredient "2 cups chopped walnuts" cookbook:red_cross_fudge recipeIngredient "2 cups miniature marshmallows" cookbook:red_cross_fudge recipeIngredient "4-1/2 cups sugar" cookbook:red_cross_fudge recipeInstructions ["Combine sugar, butter, evaporated milk, vanilla in a saucepan and bring to a rolling boil.","Cook on medium heat for 11 minutes, stirring constantly.","Add marshmallows, chocolate chips, walnuts to fudge and mix well.","Pour into a buttered pan and let cool.","Cut into squares when it cuts without melting back together but before it becomes crumbly."] cookbook:red_cross_fudge recipeNotes "* Substituting margarine for butter makes the fudge oily. Imitation vanilla affects the aroma. Other varieties of chips (vanilla, butterscotch, etc.) work as well. " cookbook:red_cross_fudge recipeYield ?? cookbook:red_cross_fudge totalTime "??" cookbook:red_cross_fudge type cookbook:recipes cookbook:red_cross_fudge url https://en.wikibooks.org/wiki/Cookbook:Red_Cross_Fudge cookbook:red_curry_paste label "red curry paste" cookbook:red_curry_paste name "Red curry paste" cookbook:red_curry_paste name "Red Curry Paste" cookbook:red_curry_paste recipeCategory category:chile_recipes cookbook:red_curry_paste recipeCategory category:cilantro_recipes cookbook:red_curry_paste recipeCategory category:curry_recipes cookbook:red_curry_paste recipeCategory category:recipes_with_metric_units cookbook:red_curry_paste recipeCategory category:refrigerated_recipes cookbook:red_curry_paste recipeCategory category:thai_recipes cookbook:red_curry_paste recipeCuisine cookbook:cuisine_of_thailand cookbook:red_curry_paste recipeIngredient "12 small, chopped red chiles" cookbook:red_curry_paste recipeIngredient "1 branch of lemongrass" cookbook:red_curry_paste recipeIngredient "1 small onion" cookbook:red_curry_paste recipeIngredient "1 tablespoon of grated ginger root" cookbook:red_curry_paste recipeIngredient "1 tablespoon of trassi" cookbook:red_curry_paste recipeIngredient "2 tablespoons of freshly chopped cilantro, leaves and stems" cookbook:red_curry_paste recipeIngredient "2 tablespoons of oil" cookbook:red_curry_paste recipeIngredient "3 cloves of garlic, pressed" cookbook:red_curry_paste recipeIngredient "a pinch of cumin" cookbook:red_curry_paste recipeInstructions ["Grind the red chilli-peppers, garlic, lemongrass and the onion in a mortar.","Add the remaining ingredients except for the oil and keep grinding to a fluid paste.","Now add the oil. Save in an airtight pot in the refrigerator for storage (lasts 1 month)."] cookbook:red_curry_paste type cookbook:recipes cookbook:red_curry_paste url https://en.wikibooks.org/wiki/Cookbook:Red_curry_paste cookbook:red_curry_paste url https://en.wikibooks.org/wiki/Cookbook:Red_Curry_Paste cookbook:red_devils difficulty 2 cookbook:red_devils label "red devils" cookbook:red_devils name "Red Devils" cookbook:red_devils recipeCategory category:american_recipes cookbook:red_devils recipeCategory category:bacon_recipes cookbook:red_devils recipeCategory category:cheese_recipes cookbook:red_devils recipeCategory category:easy_recipes cookbook:red_devils recipeCategory category:recipes_with_images cookbook:red_devils recipeCategory category:sandwich_recipes cookbook:red_devils recipeCategory category:tomato_recipes cookbook:red_devils recipeCuisine cookbook:cuisine_of_the_united_states cookbook:red_devils recipeCuisine cookbook:louisiana_creole_cuisine cookbook:red_devils recipeCuisine cookbook:new_england_cuisine cookbook:red_devils recipeFoodstuff cookbook:bacon cookbook:red_devils recipeFoodstuff cookbook:onion cookbook:red_devils recipeFoodstuff cookbook:processed_cheese cookbook:red_devils recipeFoodstuff cookbook:tomato cookbook:red_devils recipeIngredient "American cheese, sliced" cookbook:red_devils recipeIngredient "Bacon" cookbook:red_devils recipeIngredient "Bread, sliced" cookbook:red_devils recipeIngredient "Onion, diced" cookbook:red_devils recipeIngredient "Tomato, sliced" cookbook:red_devils recipeInstructions ["Place bacon in a pan.","Set the broiler to 'Low.'","Pre-cook the bacon until it is about halfway done.","While bacon cooks, place white bread on a sheet, one slice per diner.","Place a slice of American cheese on each slice of bread.","Place the tomato slices on each sandwich","Sprinkle a small amount of onion onto each sandwich.","Place a strip of half cooked bacon on each sandwich.","Place the cookie sheet in broiler and set to maximum temperature and broil for approximately 3-4 minutes.","''You must check on The Red Devils often to prevent burning''.","Remove once the bread is toasted, the cheese is golden at the edges, and the bacon is fully cooked."] cookbook:red_devils recipeYield 2-4 people cookbook:red_devils totalTime "10-20 minutes" cookbook:red_devils type cookbook:recipes cookbook:red_devils url https://en.wikibooks.org/wiki/Cookbook:Red_Devils cookbook:red_leicester_cheese label "red leicester" cookbook:red_leicester_cheese name "Red Leicester Cheese" cookbook:red_leicester_cheese type cookbook:cheeses cookbook:red_leicester_cheese type cookbook:ingredients cookbook:red_leicester_cheese url https://en.wikibooks.org/wiki/Cookbook:Red_Leicester_Cheese cookbook:red_pepper_and_goat_cheese_sauce label "red pepper & goat cheese" cookbook:red_pepper_and_goat_cheese_sauce label "red pepper and goat cheese sauce" cookbook:red_pepper_and_goat_cheese_sauce name "Red Pepper and Goat Cheese sauce" cookbook:red_pepper_and_goat_cheese_sauce recipeCategory category:bell_pepper_recipes cookbook:red_pepper_and_goat_cheese_sauce recipeCategory category:cheese_recipes cookbook:red_pepper_and_goat_cheese_sauce recipeCategory category:pasta_sauce_recipes cookbook:red_pepper_and_goat_cheese_sauce recipeCategory category:sauce_recipes cookbook:red_pepper_and_goat_cheese_sauce recipeCategory category:vegetarian_recipes cookbook:red_pepper_and_goat_cheese_sauce recipeCategory category:wine_recipes cookbook:red_pepper_and_goat_cheese_sauce recipeCookingTechnique cookbook:chopping cookbook:red_pepper_and_goat_cheese_sauce recipeCookingTechnique cookbook:simmering cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:basil cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:bell_pepper cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:cheese cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:garlic cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:olive_oil cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:oregano cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:pasta cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:tabasco_sauce cookbook:red_pepper_and_goat_cheese_sauce recipeFoodstuff cookbook:wine cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "1-2 cloves garlic" cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "1/4 cup red wine" cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "2 large red bell peppers" cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "2 tsp. olive oil" cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "basil to taste" cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "goat cheese, 4 oz (115 g) (bouchon, crottin, or generic chevre -- a traditional goat cheese, not a cow-style one)" cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "oregano to taste" cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "pasta, 1 lb (450 g)" cookbook:red_pepper_and_goat_cheese_sauce recipeIngredient "Tabasco sauce, to taste" cookbook:red_pepper_and_goat_cheese_sauce recipeInstructions ["Skin and finely chop or process the red peppers","Place in saucepan & cover with water","Crush and add garlic (I leave the cloves in; some people may want to fish them out later)","Cover and until simmering","Stir in wine and olive oil","Add basil, oregano, and Tabasco, stirring occasionally at simmer; allow sauce to begin cooking down","While you're doing this, make the pasta the usual way. Remember that the sauce only needs to take its sweet time to cook down.","Cut the rind from the goat cheese; you only want the inner part for this.","As soon as the pasta and sauce are ready, toss them, and the goat cheese, together in your serving dish. You have to do this fast, so the goat cheese will melt through the sauce and over the pasta. Stirring the goat cheese into the sauce could result in burned sauce."] cookbook:red_pepper_and_goat_cheese_sauce type cookbook:recipes cookbook:red_pepper_and_goat_cheese_sauce url https://en.wikibooks.org/wiki/Cookbook:Red_Pepper_and_Goat_Cheese_sauce cookbook:red_pepper label "crushed red pepper" cookbook:red_pepper label "crushed red pepper flakes" cookbook:red_pepper label "ground red pepper" cookbook:red_pepper label "hot red pepper flakes" cookbook:red_pepper label "red pepper" cookbook:red_pepper label "red pepper flakes" cookbook:red_pepper label "red peppers" cookbook:red_pepper name "Red Pepper" cookbook:red_pepper_powder label "red pepper powder" cookbook:red_pepper url https://en.wikibooks.org/wiki/Cookbook:Red_Pepper cookbook:refined_sugar label "refined sugar" cookbook:refried_beans label "refried beans" cookbook:refried_beans name "Refried Beans" cookbook:refried_beans recipeCategory category:bean_recipes cookbook:refried_beans recipeCategory category:boiled_recipes cookbook:refried_beans recipeCategory category:mexican_recipes cookbook:refried_beans recipeCategory category:pan_fried_recipes cookbook:refried_beans recipeCategory category:snap_recipes cookbook:refried_beans recipeCategory category:southwestern_recipes cookbook:refried_beans recipeCategory category:tex-mex_recipes cookbook:refried_beans recipeCookingTechnique cookbook:simmering cookbook:refried_beans recipeCuisine cookbook:cuisine_of_jalisco cookbook:refried_beans recipeCuisine cookbook:cuisine_of_mexico cookbook:refried_beans recipeCuisine cookbook:cuisine_of_yucatan cookbook:refried_beans recipeCuisine cookbook:southwestern_cuisine cookbook:refried_beans recipeFoodstuff cookbook:black_bean cookbook:refried_beans recipeFoodstuff cookbook:butter cookbook:refried_beans recipeFoodstuff cookbook:ham cookbook:refried_beans recipeFoodstuff cookbook:lard cookbook:refried_beans recipeFoodstuff cookbook:legumes cookbook:refried_beans recipeFoodstuff cookbook:pinto_bean cookbook:refried_beans recipeIngredient "butter (optional) or home-rendered lard (optional)" cookbook:refried_beans recipeIngredient "Snap beans, especially pinto beans or black beans" cookbook:refried_beans recipeInstructions ["If using dried beans, wash them then cover with water in a medium pot and simmer according to the package directions. You may add onion halves or a ham bone, which you can remove at the end.","If using canned beans, rinse them briefly before use.","Smash the beans, perhaps with a potato masher.","Add home-rendered lard or butter, totaling up to 20% of the total. (25% of the amount prior to adding) (optional, or you may use a substantially smaller amount of some other oil or omit entirely)","Fry the beans, stirring and turning them until they thicken to the degree you desire, which can be anywhere between soupy and parched.","Burrito","Pupusa"] cookbook:refried_beans type cookbook:recipes cookbook:refried_beans url https://en.wikibooks.org/wiki/Cookbook:Refried_Beans cookbook:reindeer_stew label "reindeer stew" cookbook:reindling label "reindling" cookbook:reindling name "Reindling" cookbook:reindling recipeCategory category:austrian_recipes cookbook:reindling recipeCategory category:recipes_with_metric_units cookbook:reindling recipeCuisine cookbook:cuisine_of_austria cookbook:reindling recipeIngredient "1 1/2 cup of milk" cookbook:reindling recipeIngredient "1/2 cup (100g) of finely ground nuts (optional)" cookbook:reindling recipeIngredient "1/2 cup (100g) of raisins" cookbook:reindling recipeIngredient "1/2 cup (100g) of sugar" cookbook:reindling recipeIngredient "1/3cup - 1/2cup (70g - 90g) of sugar (depending on taste)" cookbook:reindling recipeIngredient "1 tablespoon cinnamon" cookbook:reindling recipeIngredient "2 1/4 cups (500g) of flour" cookbook:reindling recipeIngredient "2 eggs" cookbook:reindling recipeIngredient "4 tbsp (60g) of butter for topping" cookbook:reindling recipeIngredient "5 tbsp (50g) of butter" cookbook:reindling recipeIngredient "5 tsp (40g) of yeast" cookbook:reindling recipeIngredient "8 tbsp ( 120g) of butter" cookbook:reindling recipeIngredient "A generous pinch of salt" cookbook:reindling recipeInstructions ["First, mix the flour with the yeast and add a bit of milk and sugar until you get a smooth mixture.","Cover it with a piece of cloth and let it rest in a warm place for half an hour. Then add the rest of the milk and the sugar, the eggs, the butter and a pinch of salt, and work it into a smooth dough.","Again, let it rest, this time for ten minutes. Then roll out the dough so that it is roughly as thick as your thumb.","For the filling, melt the butter and spread it on the dough.","Mix the sugar with the cinnamon and sprinkle the dough. Then add the raisins (and, if you like, the nuts).","After that, roll the dough up tightly and put it into the greased cake pan. Again, let it rest for 20 minutes.","Finally, sprinkle little bits of butter on the cake. Then put it in the oven for 50 \u2013 60 minutes at about 180 degrees.","When it is done, take it out of the oven and let it cool. Only when it is completely cold turn the cake out of the pan, otherwise it will break."] cookbook:reindling type cookbook:recipes cookbook:reindling url https://en.wikibooks.org/wiki/Cookbook:Reindling cookbook:relish label "relish" cookbook:relleno_blanco label "relleno blanco" cookbook:relleno_negro label "relleno negro" cookbook:rendang label "rendang" cookbook:rendang name "Rendang" cookbook:rendang recipeCategory category:beef_recipes cookbook:rendang recipeCategory category:boiled_recipes cookbook:rendang recipeCategory category:indonesian_recipes cookbook:rendang recipeCategory category:recipes_with_images cookbook:rendang recipeCategory category:recipes_with_metric_units cookbook:rendang recipeCategory category:stew_recipes cookbook:rendang recipeCuisine cookbook:cuisine_of_indonesia cookbook:rendang recipeFoodstuff cookbook:candlenut cookbook:rendang recipeFoodstuff cookbook:chiles cookbook:rendang recipeFoodstuff cookbook:coconut cookbook:rendang recipeFoodstuff cookbook:galangal cookbook:rendang recipeFoodstuff cookbook:garlic cookbook:rendang recipeFoodstuff cookbook:ginger cookbook:rendang recipeFoodstuff cookbook:gula_jawa cookbook:rendang recipeFoodstuff cookbook:kaffir_lime_leaf cookbook:rendang recipeFoodstuff cookbook:lemongrass cookbook:rendang recipeFoodstuff cookbook:nutmeg cookbook:rendang recipeFoodstuff cookbook:pepper cookbook:rendang recipeFoodstuff cookbook:shallot cookbook:rendang recipeFoodstuff cookbook:turmeric cookbook:rendang recipeIngredient "1/2 dried nutmeg" cookbook:rendang recipeIngredient "1/2 tbl. salt" cookbook:rendang recipeIngredient "15 g turmeric" cookbook:rendang recipeIngredient "1 kg beef cut into big cubes to make 20 pieces" cookbook:rendang recipeIngredient "1 stalk lemongrass" cookbook:rendang recipeIngredient "1 tbl. ground fresh red chili pepper" cookbook:rendang recipeIngredient "1 tbs. Gula Jawa (Indonesian Palm Sugar)" cookbook:rendang recipeIngredient "1 tsp. pepper" cookbook:rendang recipeIngredient "25 g ginger" cookbook:rendang recipeIngredient "2 candlenut" cookbook:rendang recipeIngredient "2 cloves garlic" cookbook:rendang recipeIngredient "2 liter ready-to-use coconut milk or coconut milk from 1 big fresh coconut" cookbook:rendang recipeIngredient "4 lime leaves" cookbook:rendang recipeIngredient "4 shallot" cookbook:rendang recipeIngredient "75 g young galangal" cookbook:rendang recipeInstructions ["Marinate meat with the spice paste for at least 1 hour.","In a pan, stir occasionally while cooking coconut milk over slow fire until some oil surfaces from the coconut milk (at least for 20 minutes).","Put 300 cc of coconut milk to cover the marinated meat and all the spices (including lime leaves and lemon grass) in a big wok (the bigger the better) and cook over slow to medium fire while occasionally stir the ingredients until half of the coconut milk is evaporated.","Pour 100 cc of coconut milk and stir until almost all of the coconut milk is evaporated","Keep on stirring and pouring the rest of the coconut milk, 100 cc at a time.","Cook for until the meat is tender (at least one and a half hour) and almost all the liquid from the coconut milk is evaporated and turned into spicy condiments."] cookbook:rendang recipeNotes "*When cooled, the coconut oil in the rendang may solidify. Reheat in a pan before serving. A reheated rendang often has better flavor. *Fresh coconut milk produces a better gravy. *Chicken or mutton can be used in place of beef. *Beef liver may be used but produces a darker gravy. " cookbook:rendang type cookbook:recipes cookbook:rendang url https://en.wikibooks.org/wiki/Cookbook:Rendang cookbook:rendering label "renders" cookbook:render label "render" cookbook:rennet label "rennet" cookbook:reuben_sandwich difficulty 2 cookbook:reuben_sandwich label "reuben sandwich" cookbook:reuben_sandwich name "Reuben Sandwich" cookbook:reuben_sandwich recipeCategory category:american_recipes cookbook:reuben_sandwich recipeCategory category:beef_recipes cookbook:reuben_sandwich recipeCategory category:cheese_recipes cookbook:reuben_sandwich recipeCategory category:easy_recipes cookbook:reuben_sandwich recipeCategory category:inexpensive_recipes cookbook:reuben_sandwich recipeCategory category:recipes_with_images cookbook:reuben_sandwich recipeCategory category:recipes_with_metric_units cookbook:reuben_sandwich recipeCategory category:sandwich_recipes cookbook:reuben_sandwich recipeCategory category:sauerkraut_recipes cookbook:reuben_sandwich recipeCuisine cookbook:cuisine_of_the_united_states cookbook:reuben_sandwich recipeCuisine cookbook:louisiana_creole_cuisine cookbook:reuben_sandwich recipeCuisine cookbook:new_england_cuisine cookbook:reuben_sandwich recipeEquipment cookbook:frying_pan cookbook:reuben_sandwich recipeFoodstuff cookbook:beef cookbook:reuben_sandwich recipeFoodstuff cookbook:butter cookbook:reuben_sandwich recipeFoodstuff cookbook:emmental_cheese cookbook:reuben_sandwich recipeFoodstuff cookbook:onion cookbook:reuben_sandwich recipeFoodstuff cookbook:parsley cookbook:reuben_sandwich recipeFoodstuff cookbook:pastrami cookbook:reuben_sandwich recipeFoodstuff cookbook:rye cookbook:reuben_sandwich recipeIngredient "¼ cup (60ml) drained sauerkraut" cookbook:reuben_sandwich recipeIngredient "¼ cup Thousand Island dressing" cookbook:reuben_sandwich recipeIngredient "½ pound (225g) sliced corned beef" cookbook:reuben_sandwich recipeIngredient "1½ cups sauerkraut, well drained" cookbook:reuben_sandwich recipeIngredient "12 ounces thinly sliced cooked corned beef or deli corned beef" cookbook:reuben_sandwich recipeIngredient "1-3 slices Swiss cheese" cookbook:reuben_sandwich recipeIngredient "1 tablespoon butter" cookbook:reuben_sandwich recipeIngredient "2 slices rye bread" cookbook:reuben_sandwich recipeIngredient "2 tablespoons butter, softened" cookbook:reuben_sandwich recipeIngredient "2 tablespoons chopped sweet onion" cookbook:reuben_sandwich recipeIngredient "2 tablespoons creamy Russian dressing" cookbook:reuben_sandwich recipeIngredient "8 slices rye or pumpernickel bread" cookbook:reuben_sandwich recipeIngredient "8 slices Swiss cheese" cookbook:reuben_sandwich recipeIngredient "Chopped parsley" cookbook:reuben_sandwich recipeInstructions ["Lightly spread butter on one side of each bread slice.","Heat large non-stick skillet over medium heat until hot.","Place 2 bread slices, butter side down, in skillet.","Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and \u00bc of the sauerkraut.","Top sandwich with bread slice, butter side up.","Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once.","Repeat with remaining sandwiches.","Serve with additional Thousand Island dressing, if desired."] cookbook:reuben_sandwich recipeNotes "* A modern variation of the Reuben substitutes Thousand Island Dressing for the traditional Russian dressing. * The Reuben has a "sister" sandwich, the Rachel, which is made with pastrami or turkey in place of corned beef (and sometimes coleslaw in place of sauerkraut). * A Georgia Reuben is a Reuben made with turkey and coleslaw instead of sauerkraut. * A Reuben served in a Jewish delicatessen would not contain cheese or butter, as dietary laws forbid meat and dairy in the same dish. " cookbook:reuben_sandwich recipeYield 1 cookbook:reuben_sandwich totalTime "prep: 5 mins, cooking: 10 minutes" cookbook:reuben_sandwich type cookbook:recipes cookbook:reuben_sandwich url https://en.wikibooks.org/wiki/Cookbook:Reuben_Sandwich cookbook:revani label "revani" cookbook:rhizome label "rhizome" cookbook:rhizome label "tuber" cookbook:rhizome label "tubers" cookbook:rhizome name "Rhizome" cookbook:rhizome type cookbook:ingredients cookbook:rhizome url https://en.wikibooks.org/wiki/Cookbook:Rhizome cookbook:rhode_island_clam_chowder label "rhode island clam chowder" cookbook:rhubarb_cake label "rhubarb cake" cookbook:rhubarb_cake name "Rhubarb Cake" cookbook:rhubarb_cake recipeCategory category:baking_recipes cookbook:rhubarb_cake recipeCategory category:cake_recipes cookbook:rhubarb_cake recipeCategory category:rhubarb_recipes cookbook:rhubarb_cake recipeFoodstuff cookbook:baking_soda cookbook:rhubarb_cake recipeFoodstuff cookbook:brown_sugar cookbook:rhubarb_cake recipeFoodstuff cookbook:butter cookbook:rhubarb_cake recipeFoodstuff cookbook:buttermilk cookbook:rhubarb_cake recipeFoodstuff cookbook:cinnamon cookbook:rhubarb_cake recipeFoodstuff cookbook:egg cookbook:rhubarb_cake recipeFoodstuff cookbook:flour cookbook:rhubarb_cake recipeFoodstuff cookbook:margarine cookbook:rhubarb_cake recipeFoodstuff cookbook:milk cookbook:rhubarb_cake recipeFoodstuff cookbook:rhubarb cookbook:rhubarb_cake recipeFoodstuff cookbook:salt cookbook:rhubarb_cake recipeFoodstuff cookbook:superfine_sugar cookbook:rhubarb_cake recipeFoodstuff cookbook:vanilla cookbook:rhubarb_cake recipeIngredient "1 1/2 C. brown sugar" cookbook:rhubarb_cake recipeIngredient "1 1/2 C. raw sliced thin rhubarb" cookbook:rhubarb_cake recipeIngredient "1/2 C butter or margarine" cookbook:rhubarb_cake recipeIngredient "1/2 tsp. salt" cookbook:rhubarb_cake recipeIngredient "1/4 C. sugar" cookbook:rhubarb_cake recipeIngredient "1 C. sour milk or buttermilk" cookbook:rhubarb_cake recipeIngredient "1 egg" cookbook:rhubarb_cake recipeIngredient "1 tsp. baking soda" cookbook:rhubarb_cake recipeIngredient "1 tsp. cinnamon" cookbook:rhubarb_cake recipeIngredient "1 tsp. vanilla" cookbook:rhubarb_cake recipeIngredient "2 C. flour" cookbook:rhubarb_cake recipeInstructions ["Cream the brown sugar and butter, add egg and salt.","Stir in the milk, soda, vanilla, and flour. After blended add the rhubarb and stir till mixed in.","Pour into greased 9x13 pan and sprinkle top with mixture of 1\/4 C. sugar and 1 tsp. cinnamon that has been mixed together.","Bake at 375 degrees for 30-35 minutes."] cookbook:rhubarb_cake type cookbook:recipes cookbook:rhubarb_cake url https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Cake cookbook:rhubarb_crumble difficulty 1 cookbook:rhubarb_crumble label "rhubarb crumble" cookbook:rhubarb_crumble name "Rhubarb crumble" cookbook:rhubarb_crumble name "Rhubarb Crumble" cookbook:rhubarb_crumble recipeCategory category:crumble_recipes cookbook:rhubarb_crumble recipeCategory category:dessert_recipes cookbook:rhubarb_crumble recipeCategory category:duplicate_recipes cookbook:rhubarb_crumble recipeCategory category:english_dessert_recipes cookbook:rhubarb_crumble recipeCategory category:recipes_with_images cookbook:rhubarb_crumble recipeCategory category:recipes_with_metric_units cookbook:rhubarb_crumble recipeCategory category:rhubarb_recipes cookbook:rhubarb_crumble recipeCategory category:very_easy_recipes cookbook:rhubarb_crumble recipeCookingTechnique cookbook:baking cookbook:rhubarb_crumble recipeFoodstuff cookbook:brown_sugar cookbook:rhubarb_crumble recipeFoodstuff cookbook:butter cookbook:rhubarb_crumble recipeFoodstuff cookbook:cinnamon cookbook:rhubarb_crumble recipeFoodstuff cookbook:cornstarch cookbook:rhubarb_crumble recipeFoodstuff cookbook:flour cookbook:rhubarb_crumble recipeFoodstuff cookbook:margarine cookbook:rhubarb_crumble recipeFoodstuff cookbook:oats cookbook:rhubarb_crumble recipeFoodstuff cookbook:rhubarb cookbook:rhubarb_crumble recipeFoodstuff cookbook:sugar cookbook:rhubarb_crumble recipeFoodstuff cookbook:vanilla cookbook:rhubarb_crumble recipeFoodstuff cookbook:water cookbook:rhubarb_crumble recipeFoodstuff cookbook:white_sugar cookbook:rhubarb_crumble recipeIngredient "100 g (3 ½ oz) plain flour" cookbook:rhubarb_crumble recipeIngredient "100 gm (4 oz) brown sugar" cookbook:rhubarb_crumble recipeIngredient "1/2 cup butter" cookbook:rhubarb_crumble recipeIngredient "150 gm (6 oz) self-raising flour" cookbook:rhubarb_crumble recipeIngredient "15 g (2 Tbsp) light brown sugar" cookbook:rhubarb_crumble recipeIngredient "1 cup brown sugar" cookbook:rhubarb_crumble recipeIngredient "1 cup flour" cookbook:rhubarb_crumble recipeIngredient "1 cup water" cookbook:rhubarb_crumble recipeIngredient "1 cup white sugar" cookbook:rhubarb_crumble recipeIngredient "1 tsp cinnamon" cookbook:rhubarb_crumble recipeIngredient "1 tsp. vanilla" cookbook:rhubarb_crumble recipeIngredient "2 Tbsp corn starch/cornflour" cookbook:rhubarb_crumble recipeIngredient "2 tbsps water" cookbook:rhubarb_crumble recipeIngredient "3/4 cup oats" cookbook:rhubarb_crumble recipeIngredient "400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly about 1.5 cm long (no need to be consistent)" cookbook:rhubarb_crumble recipeIngredient "4 cup uncooked cut up rhubarb" cookbook:rhubarb_crumble recipeIngredient "500 gm (1 lb) fresh trimmed rhubarb" cookbook:rhubarb_crumble recipeIngredient "50 g (1 ¾ oz) sugar" cookbook:rhubarb_crumble recipeIngredient "50 g (1 ¾ oz) wholemeal flour" cookbook:rhubarb_crumble recipeIngredient "75 g (2 ½ oz) butter or marge" cookbook:rhubarb_crumble recipeIngredient "75 gm (3 oz) butter" cookbook:rhubarb_crumble recipeIngredient "75 gm (3 oz) caster sugar" cookbook:rhubarb_crumble recipeIngredient "Pinch of cinnamon (optional)" cookbook:rhubarb_crumble recipeInstructions ["Preheat oven to 190C\/375F\/gas mark 5.","Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.","While the rhubarb is stewing, in a bowl mix the flour & butter until it resembles fine breadcrumbs.","Stir in the brown sugar.","Place the cooked rhubarb in a deep pie dish (1 lt \/ 2 pt).","Spoon over the crumble topping and spread out evenly","Cook crumble for about 25 mins until the crumble is golden brown."] cookbook:rhubarb_crumble recipeYield 4 cookbook:rhubarb_crumble totalTime "15 minutes, plus 1 hour baking" cookbook:rhubarb_crumble type cookbook:recipes cookbook:rhubarb_crumble url https://en.wikibooks.org/wiki/Cookbook:Rhubarb_crumble cookbook:rhubarb_crumble url https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Crumble cookbook:rhubarb_fool label "rhubarb fool" cookbook:rhubarb_fool name "Rhubarb Fool" cookbook:rhubarb_fool recipeCategory category:boiled_recipes cookbook:rhubarb_fool recipeCategory category:dessert_recipes cookbook:rhubarb_fool recipeCategory category:recipes_with_images cookbook:rhubarb_fool recipeCategory category:recipes_with_metric_units cookbook:rhubarb_fool recipeCategory category:rhubarb_recipes cookbook:rhubarb_fool recipeCategory category:swedish_recipes cookbook:rhubarb_fool recipeCuisine cookbook:cuisine_of_sweden cookbook:rhubarb_fool recipeFoodstuff cookbook:cream cookbook:rhubarb_fool recipeFoodstuff cookbook:milk cookbook:rhubarb_fool recipeFoodstuff cookbook:rhubarb cookbook:rhubarb_fool recipeFoodstuff cookbook:sugar cookbook:rhubarb_fool recipeFoodstuff cookbook:water cookbook:rhubarb_fool recipeIngredient "1 dl of sugar (To reduce the amount of Carbohydrates in the recipe consider use an artificial sweetener)" cookbook:rhubarb_fool recipeIngredient "3 Tbs of Potato starch" cookbook:rhubarb_fool recipeIngredient "4 dl of water" cookbook:rhubarb_fool recipeIngredient "500 g of fresh or frozen rhubarb" cookbook:rhubarb_fool recipeIngredient "Milk, or a Milk and Cream mix, for serving" cookbook:rhubarb_fool recipeInstructions ["Rinse the rhubarb and cut it into smaller pieces, about 1-3 cm in length. If the rhubarb is coarse or of low quality, it may be necessary to peel it first. Bring the water and sugar to a boil.","Add the rhubarb and boil until soft, about 3-5 min. Meanwhile, mix the starch with a bit of water until it dissolves.","When the rhubarb is soft, whisk or stir vigorously to make sure all the rhubarb pieces breaks up into strings. ''There should be no whole pieces left'', if necessary boil some more.","Remove the rhubarb from the heat. Add the dissolved starch to the rhubarb while stirring. Keep stirring and bring the rhubarb to a boil once again.","Pour the rhubarb fool into serving bowls and sprinkle some sugar on top to prevent skin from forming. Leave to cool off and then refrigerate."] cookbook:rhubarb_fool type cookbook:recipes cookbook:rhubarb_fool url https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Fool cookbook:rhubarb_juice difficulty 2 cookbook:rhubarb_juice name "Rhubarb Juice" cookbook:rhubarb_juice recipeCategory category:american_recipes cookbook:rhubarb_juice recipeCategory category:beverage_recipes cookbook:rhubarb_juice recipeCategory category:boiled_recipes cookbook:rhubarb_juice recipeCategory category:easy_recipes cookbook:rhubarb_juice recipeCategory category:inexpensive_recipes cookbook:rhubarb_juice recipeCategory category:rhubarb_recipes cookbook:rhubarb_juice recipeCategory category:vegetarian_recipes cookbook:rhubarb_juice recipeCookingTechnique cookbook:chopping cookbook:rhubarb_juice recipeCuisine cookbook:cuisine_of_the_united_states cookbook:rhubarb_juice recipeCuisine cookbook:louisiana_creole_cuisine cookbook:rhubarb_juice recipeCuisine cookbook:new_england_cuisine cookbook:rhubarb_juice recipeFoodstuff cookbook:grapefruit cookbook:rhubarb_juice recipeFoodstuff cookbook:lemon_juice cookbook:rhubarb_juice recipeFoodstuff cookbook:rhubarb cookbook:rhubarb_juice recipeFoodstuff cookbook:sugar cookbook:rhubarb_juice recipeFoodstuff cookbook:water cookbook:rhubarb_juice recipeIngredient "¼ cup lemon juice" cookbook:rhubarb_juice recipeIngredient "2 pounds (about 1 kg) tender rhubarb (chopped)" cookbook:rhubarb_juice recipeIngredient "5 cups water" cookbook:rhubarb_juice recipeInstructions ["Combine and cook until mushy.","Strain well, reserving only the juice.","Add lemon juice."] cookbook:rhubarb_juice recipeNotes "* '''Remember to cook only in non-aluminum pots only due to the acidic nature of rhubarb.''' * For each cup of concentrate, add \u2153 cup sugar and \u00bd cup grapefruit juice, and chill well. * Just before serving, add 1 quart chilled ginger ale and stir well. " cookbook:rhubarb_juice recipeYield ~1 gallon after reconstitution cookbook:rhubarb_juice totalTime "1 hour" cookbook:rhubarb_juice type cookbook:recipes cookbook:rhubarb_juice url https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Juice cookbook:rhubarb label "rhubarb" cookbook:rhubarb_marmalade difficulty 3 cookbook:rhubarb_marmalade name "Rhubarb Marmalade" cookbook:rhubarb_marmalade recipeCategory category:american_dessert_recipes cookbook:rhubarb_marmalade recipeCategory category:boiled_recipes cookbook:rhubarb_marmalade recipeCategory category:inexpensive_recipes cookbook:rhubarb_marmalade recipeCategory category:jam_and_jelly_recipes cookbook:rhubarb_marmalade recipeCategory category:medium_difficulty_recipes cookbook:rhubarb_marmalade recipeCategory category:raisin_recipes cookbook:rhubarb_marmalade recipeCategory category:rhubarb_recipes cookbook:rhubarb_marmalade recipeCategory category:vegetarian_recipes cookbook:rhubarb_marmalade recipeCookingTechnique cookbook:boiling cookbook:rhubarb_marmalade recipeCookingTechnique cookbook:chopping cookbook:rhubarb_marmalade recipeCookingTechnique cookbook:simmering cookbook:rhubarb_marmalade recipeFoodstuff cookbook:lemon cookbook:rhubarb_marmalade recipeFoodstuff cookbook:orange cookbook:rhubarb_marmalade recipeFoodstuff cookbook:raisin cookbook:rhubarb_marmalade recipeFoodstuff cookbook:rhubarb cookbook:rhubarb_marmalade recipeFoodstuff cookbook:sugar cookbook:rhubarb_marmalade recipeIngredient "1 Lemon" cookbook:rhubarb_marmalade recipeIngredient "1 pound raisins" cookbook:rhubarb_marmalade recipeIngredient "2 oranges" cookbook:rhubarb_marmalade recipeIngredient "3 pounds sugar" cookbook:rhubarb_marmalade recipeIngredient "4 pounds rhubarb" cookbook:rhubarb_marmalade recipeInstructions ["Remove juice from lemon and oranges and combine with rhubarb cut into small pieces.","Chop lemon and orange rind along with raisins; add to rhubarb.","Mix all and let stand for 30 minutes.","Add sugar and bring to a boil, then simmer one hour, stirring often.","When the mixture gets thick, pour into glasses or crock.","When cool, seal."] cookbook:rhubarb_marmalade recipeYield a bunch cookbook:rhubarb_marmalade totalTime "2 hours +" cookbook:rhubarb_marmalade type cookbook:recipes cookbook:rhubarb_marmalade url https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Marmalade cookbook:rhubarb name "Rhubarb" cookbook:rhubarb_pie difficulty 3 cookbook:rhubarb_pie label "rhubarb pie" cookbook:rhubarb_pie name "Rhubarb Pie" cookbook:rhubarb_pie recipeCategory category:baking_recipes cookbook:rhubarb_pie recipeCategory category:dessert_recipes cookbook:rhubarb_pie recipeCategory category:featured_recipes cookbook:rhubarb_pie recipeCategory category:medium_difficulty_recipes cookbook:rhubarb_pie recipeCategory category:pie_recipes cookbook:rhubarb_pie recipeCategory category:recipes_with_images cookbook:rhubarb_pie recipeCategory category:recipes_with_metric_units cookbook:rhubarb_pie recipeCategory category:rhubarb_recipes cookbook:rhubarb_pie recipeCategory category:vegan_recipes cookbook:rhubarb_pie recipeCuisine cookbook:vegan_cuisine cookbook:rhubarb_pie recipeFoodstuff cookbook:cornstarch cookbook:rhubarb_pie recipeFoodstuff cookbook:rhubarb cookbook:rhubarb_pie recipeFoodstuff cookbook:salt cookbook:rhubarb_pie recipeFoodstuff cookbook:sugar cookbook:rhubarb_pie recipeIngredient "¼ cup (2 oz or 60 g) of cornstarch or tapioca pearls" cookbook:rhubarb_pie recipeIngredient "½ tsp of salt" cookbook:rhubarb_pie recipeIngredient "1 & ½ cups (12 oz or 340 g) of sugar" cookbook:rhubarb_pie recipeIngredient "1 recipe Flaky Pie Crust" cookbook:rhubarb_pie recipeIngredient "5 cups (40 oz or 2 ½ lb or 1100 g) of rhubarb stalks" cookbook:rhubarb_pie recipeYield 8 slices cookbook:rhubarb_pie totalTime "prep: 45 minutes (including crust), baking: 1 hour" cookbook:rhubarb_pie type cookbook:recipes cookbook:rhubarb_pie url https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Pie cookbook:rhubarb_pudding difficulty 2 cookbook:rhubarb_pudding name "Rhubarb Pudding" cookbook:rhubarb_pudding recipeCategory category:american_dessert_recipes cookbook:rhubarb_pudding recipeCategory category:boiled_recipes cookbook:rhubarb_pudding recipeCategory category:dessert_recipes cookbook:rhubarb_pudding recipeCategory category:easy_recipes cookbook:rhubarb_pudding recipeCategory category:inexpensive_recipes cookbook:rhubarb_pudding recipeCategory category:pudding_and_custard_recipes cookbook:rhubarb_pudding recipeCategory category:recipes_with_metric_units cookbook:rhubarb_pudding recipeCategory category:rhubarb_recipes cookbook:rhubarb_pudding recipeCategory category:vegetarian_recipes cookbook:rhubarb_pudding recipeCookingTechnique cookbook:baking cookbook:rhubarb_pudding recipeCookingTechnique cookbook:beat cookbook:rhubarb_pudding recipeFoodstuff cookbook:butter cookbook:rhubarb_pudding recipeFoodstuff cookbook:egg_white cookbook:rhubarb_pudding recipeFoodstuff cookbook:rhubarb cookbook:rhubarb_pudding recipeFoodstuff cookbook:sugar cookbook:rhubarb_pudding recipeIngredient "2 cups rhubarb" cookbook:rhubarb_pudding recipeIngredient "2 egg whites" cookbook:rhubarb_pudding recipeIngredient "4 Tablespoons sugar" cookbook:rhubarb_pudding recipeIngredient "stale cake or bread" cookbook:rhubarb_pudding recipeInstructions ["Line a buttered baking dish with slices of plain stale cake or bread.","Fill with sweetened rhubarb.","Cover and bake in a moderately slow 325\u00b0F (160\u00b0C) oven about 30 minutes.","Make a meringue of the egg whites by beating until very stiff and adding sugar.","Remove pudding from oven and cover with the meringue.","Return to slow oven to brown the meringue."] cookbook:rhubarb_pudding recipeYield 6 cookbook:rhubarb_pudding totalTime "prep 15 minutes<br>bake ½ hour" cookbook:rhubarb_pudding type cookbook:recipes cookbook:rhubarb_pudding url https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Pudding cookbook:rhubarb type cookbook:ingredients cookbook:rhubarb type cookbook:vegetable cookbook:rhubarb url https://en.wikibooks.org/wiki/Cookbook:Rhubarb cookbook:riboflavin label "riboflavin" cookbook:rib_rub label "rib rub" cookbook:rib_rub name "Rib Rub" cookbook:rib_rub recipeCategory category:spice_mix_recipes cookbook:rib_rub recipeIngredient "1/4 cup dried rosemary" cookbook:rib_rub recipeIngredient "1/4 cup dry mustard" cookbook:rib_rub recipeIngredient "1/4 cup garlic powder" cookbook:rib_rub recipeIngredient "1/4 cup salt" cookbook:rib_rub recipeIngredient "1 cup brown sugar" cookbook:rib_rub recipeIngredient "1 tbsp cinnamon" cookbook:rib_rub recipeIngredient "2 cups smoked paprika" cookbook:rib_rub recipeIngredient "3 tbsp cayenne pepper (you can change this at will)" cookbook:rib_rub recipeInstructions ["Combine all ingredients in a container with a shaker lid."] cookbook:rib_rub type cookbook:recipes cookbook:rib_rub url https://en.wikibooks.org/wiki/Cookbook:Rib_Rub cookbook:rice_and_beef_soup label "rice and beef soup" cookbook:rice_and_beef_soup name "Rice and Beef Soup" cookbook:rice_and_beef_soup recipeCategory category:american_recipes cookbook:rice_and_beef_soup recipeCategory category:beef_recipes cookbook:rice_and_beef_soup recipeCategory category:boiled_recipes cookbook:rice_and_beef_soup recipeCategory category:recipes_with_metric_units cookbook:rice_and_beef_soup recipeCategory category:rice_recipes cookbook:rice_and_beef_soup recipeCategory category:soup_recipes cookbook:rice_and_beef_soup recipeCookingTechnique cookbook:simmering cookbook:rice_and_beef_soup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:rice_and_beef_soup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:rice_and_beef_soup recipeCuisine cookbook:new_england_cuisine cookbook:rice_and_beef_soup recipeEquipment cookbook:rice_cooker cookbook:rice_and_beef_soup recipeFoodstuff cookbook:beef cookbook:rice_and_beef_soup recipeFoodstuff cookbook:chive cookbook:rice_and_beef_soup recipeFoodstuff cookbook:cinnamon cookbook:rice_and_beef_soup recipeFoodstuff cookbook:parsley cookbook:rice_and_beef_soup recipeFoodstuff cookbook:pepper cookbook:rice_and_beef_soup recipeFoodstuff cookbook:rice cookbook:rice_and_beef_soup recipeFoodstuff cookbook:rosemary cookbook:rice_and_beef_soup recipeFoodstuff cookbook:salt cookbook:rice_and_beef_soup recipeIngredient "10 cups (1.9 L) water" cookbook:rice_and_beef_soup recipeIngredient "1/2 teaspoon (2.5 mL) cinnamon, ground" cookbook:rice_and_beef_soup recipeIngredient "1 Tablespoon (15 mL) fresh parsley, chopped" cookbook:rice_and_beef_soup recipeIngredient "1 Tablespoon fresh chives, chopped" cookbook:rice_and_beef_soup recipeIngredient "1 Tablespoon fresh rosemary, chopped" cookbook:rice_and_beef_soup recipeIngredient "2 pounds (about 1 kg) beef, cubed" cookbook:rice_and_beef_soup recipeIngredient "2 rice cooker cups (12 US fl oz in total, or 1.5 cups) (360 mL) long grain rice." cookbook:rice_and_beef_soup recipeIngredient "salt and pepper to taste" cookbook:rice_and_beef_soup recipeInstructions ["Add the rice, water, parsley, chives, rosemary, and pepper to a 10 cup or larger rice cooker.","For a simple rice cooker, turn it on. For a fancy (fuzzy logic) rice cooker, set the rice cooker to the ''quick cook'' setting and start.","Cover and allow to come to a simmer.","Add the beef and cinnamon, cover again, and allow to cook for 60 minutes."] cookbook:rice_and_beef_soup type cookbook:recipes cookbook:rice_and_beef_soup url https://en.wikibooks.org/wiki/Cookbook:Rice_and_Beef_Soup cookbook:rice_and_lentils_(mejadra) label "mejadra" cookbook:rice_and_lentils_(mejadra) label "moujadara" cookbook:rice_and_lentils_(mejadra) name "Mejadra" cookbook:rice_and_lentils_(mejadra) name "Rice and Lentils (Mejadra)" cookbook:rice_and_lentils_(mejadra) recipeCategory category:boiled_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:easy_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:featured_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:gluten-free_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:israeli_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:lentil_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:middle_eastern_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:onion_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:palestinian_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:recipes_with_images cookbook:rice_and_lentils_(mejadra) recipeCategory category:rice_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:side_dish_recipes cookbook:rice_and_lentils_(mejadra) recipeCategory category:vegan_recipes cookbook:rice_and_lentils_(mejadra) recipeCuisine cookbook:cuisine_of_israel cookbook:rice_and_lentils_(mejadra) recipeCuisine cookbook:middle_eastern_cuisines cookbook:rice_and_lentils_(mejadra) recipeCuisine cookbook:palestinian_cuisine cookbook:rice_and_lentils_(mejadra) recipeCuisine cookbook:vegan_cuisine cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:baharat cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:bulgur cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:cardamom cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:cumin cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:lentil cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:olive_oil cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:onion cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:rice cookbook:rice_and_lentils_(mejadra) recipeFoodstuff cookbook:salt cookbook:rice_and_lentils_(mejadra) recipeIngredient "1 cup dry lentils" cookbook:rice_and_lentils_(mejadra) recipeIngredient "1 cup rice (uncooked) or bulgur" cookbook:rice_and_lentils_(mejadra) recipeIngredient "1 medium sized onion" cookbook:rice_and_lentils_(mejadra) recipeIngredient "4 cups water" cookbook:rice_and_lentils_(mejadra) recipeIngredient "baharat" cookbook:rice_and_lentils_(mejadra) recipeIngredient "cardamom" cookbook:rice_and_lentils_(mejadra) recipeIngredient "cumin" cookbook:rice_and_lentils_(mejadra) recipeIngredient "olive oil" cookbook:rice_and_lentils_(mejadra) recipeIngredient "salt" cookbook:rice_and_lentils_(mejadra) recipeInstructions ["Fry the lentils in oil for 3-4 minutes, stirring continuously, until the first beans show signs of scorching.","Add salt, baharat, cumin, ground cardamom.","Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.","Fry the rice in oil for 3-4 minutes, stirring continuously, until the grains change colour.","Add salt, black or white pepper, and ground cardamom.","Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.","Cut the onion into thin strips (about \u00bd cm x 4 cm).","Fry the onion in mixed olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).","Mix the lentils and rice, and top with the fried onion.","Add 2 parts lentils to 1 part rice for a moist consistency."] cookbook:rice_and_lentils_(mejadra) type cookbook:recipes cookbook:rice_and_lentils_(mejadra) url https://en.wikibooks.org/wiki/Cookbook:Mejadra cookbook:rice_and_lentils_(mejadra) url https://en.wikibooks.org/wiki/Cookbook:Rice_and_Lentils_(Mejadra) cookbook:rice_and_peas_(risi_e_bisi) name "Rice and Peas (Risi e Bisi)" cookbook:rice_and_peas_(risi_e_bisi) name "Risi e bisi" cookbook:rice_and_peas_(risi_e_bisi) name "Risi e Bisi" cookbook:rice_and_peas_(risi_e_bisi) recipeCategory category:boiled_recipes cookbook:rice_and_peas_(risi_e_bisi) recipeCategory category:italian_recipes cookbook:rice_and_peas_(risi_e_bisi) recipeCategory category:pea_recipes cookbook:rice_and_peas_(risi_e_bisi) recipeCategory category:rice_recipes cookbook:rice_and_peas_(risi_e_bisi) recipeCategory category:side_dish_recipes cookbook:rice_and_peas_(risi_e_bisi) recipeCuisine cookbook:cuisine_of_italy cookbook:rice_and_peas_(risi_e_bisi) recipeIngredient "Peas together with their pods" cookbook:rice_and_peas_(risi_e_bisi) recipeIngredient "Rice (''Vialone Nano'' is prefered)" cookbook:rice_and_peas_(risi_e_bisi) recipeInstructions ["Cook the rice per the cooking instructions on the packet","Boil the peas with their pods","Mash the peas and pods","Add to the rice"] cookbook:rice_and_peas_(risi_e_bisi) type cookbook:recipes cookbook:rice_and_peas_(risi_e_bisi) url https://en.wikibooks.org/wiki/Cookbook:Rice_and_Peas_(Risi_e_Bisi) cookbook:rice_and_peas_(risi_e_bisi) url https://en.wikibooks.org/wiki/Cookbook:Risi_e_bisi cookbook:rice_and_peas_(risi_e_bisi) url https://en.wikibooks.org/wiki/Cookbook:Risi_e_Bisi cookbook:rice_an'_peas label "rice an' peas" cookbook:rice_an'_peas name "Rice an' Peas" cookbook:rice_an'_peas recipeCategory category:bean_recipes cookbook:rice_an\'_peas recipeCategory category:bean_recipes cookbook:rice_an'_peas recipeCategory category:caribbean_recipes cookbook:rice_an\'_peas recipeCategory category:caribbean_recipes cookbook:rice_an'_peas recipeCategory category:coconut_recipes cookbook:rice_an\'_peas recipeCategory category:coconut_recipes cookbook:rice_an'_peas recipeCategory category:rice_recipes cookbook:rice_an\'_peas recipeCategory category:rice_recipes cookbook:rice_an'_peas recipeCategory category:vegan_recipes cookbook:rice_an\'_peas recipeCategory category:vegan_recipes cookbook:rice_an'_peas recipeCuisine cookbook:caribbean_cuisines cookbook:rice_an\'_peas recipeCuisine cookbook:caribbean_cuisines cookbook:rice_an'_peas recipeCuisine cookbook:vegan_cuisine cookbook:rice_an\'_peas recipeCuisine cookbook:vegan_cuisine cookbook:rice_an'_peas recipeFoodstuff cookbook:black_bean cookbook:rice_an'_peas recipeFoodstuff cookbook:coconut cookbook:rice_an'_peas recipeFoodstuff cookbook:kidney_bean cookbook:rice_an'_peas recipeFoodstuff cookbook:legumes cookbook:rice_an'_peas recipeFoodstuff cookbook:pinto_bean cookbook:rice_an'_peas recipeFoodstuff cookbook:rice cookbook:rice_an'_peas recipeIngredient "1 cup beans (kidney beans, black beans, pinto beans) (also known as "peas"), dried or canned" cookbook:rice_an'_peas recipeIngredient "1 cup brown rice" cookbook:rice_an'_peas recipeIngredient "1 cup coconut milk" cookbook:rice_an'_peas recipeIngredient "1 cup water" cookbook:rice_an'_peas recipeInstructions ["The beans should either be pre-soaked for at least 8 hours, and, if kidney beans, boiled briskly for 20 minutes or from a can. It is important to soak and pre-cook dried kidney beans. Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (the slow cooker will not do - it can even make things worse) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain - they will then need another 60-90 minutes slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin.","Drain and rinse the beans (even canned beans) prior to use.","Add rice, beans, water, and coconut milk to the rice cooker. If using a fuzzy logic cooker, set to cook for brown rice. For an on\/off cooker, turn it on."] cookbook:rice_an'_peas type cookbook:recipes cookbook:rice_an\'_peas type cookbook:recipes cookbook:rice_an'_peas url https://en.wikibooks.org/wiki/Cookbook:Rice_an'_Peas cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) name "Bua Loi" cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) name "Rice Balls in Coconut Milk of Thailand (Bua Loi)" cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCategory category:boiled_recipes cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCategory category:coconut_recipes cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCategory category:dessert_recipes cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCategory category:recipes_with_metric_units cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCategory category:rice_recipes cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCategory category:thai_recipes cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCategory category:vegetarian_recipes cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCookingTechnique cookbook:boiling cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCookingTechnique cookbook:knead cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeCuisine cookbook:cuisine_of_thailand cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeFoodstuff cookbook:coconut cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeFoodstuff cookbook:corn cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeFoodstuff cookbook:egg cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeFoodstuff cookbook:pandan_essence cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeFoodstuff cookbook:rice_flour cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeFoodstuff cookbook:salt cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeFoodstuff cookbook:sugar cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeIngredient "1.5 teaspoons pandan essence" cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeIngredient "1 teaspoon (5ml) salt" cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeIngredient "2 cups (480g) sugar" cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeIngredient "3 cups (700g) glutinous rice flour" cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeIngredient "3 eggs (optional)" cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeIngredient "4 cups (950ml) coconut cream" cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) recipeInstructions ["Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls.","Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.","Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.","When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.","Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product."] cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) type cookbook:recipes cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) url https://en.wikibooks.org/wiki/Cookbook:Bua_Loi cookbook:rice_balls_in_coconut_milk_of_thailand_(bua_loi) url https://en.wikibooks.org/wiki/Cookbook:Rice_Balls_in_Coconut_Milk_of_Thailand_(Bua_Loi) cookbook:rice_bubble_cake label "rice bubble cake" cookbook:rice_bubble_cake name "Rice Bubble cake" cookbook:rice_bubble_cake recipeCategory category:confection_recipes cookbook:rice_bubble_cake recipeCategory category:dessert_recipes cookbook:rice_bubble_cake recipeCategory category:recipes_with_images cookbook:rice_bubble_cake recipeCategory category:recipes_with_metric_units cookbook:rice_bubble_cake recipeCategory category:rice_recipes cookbook:rice_bubble_cake recipeFoodstuff cookbook:butter cookbook:rice_bubble_cake recipeFoodstuff cookbook:honey cookbook:rice_bubble_cake recipeFoodstuff cookbook:sugar cookbook:rice_bubble_cake recipeIngredient "100g (4 ounces) butter" cookbook:rice_bubble_cake recipeIngredient "4 heaped tsp. honey" cookbook:rice_bubble_cake recipeIngredient "5 cups rice cereal" cookbook:rice_bubble_cake recipeIngredient "6 Tbsp. sugar" cookbook:rice_bubble_cake recipeInstructions ["Add the first three ingredients to a large saucepan (large enough to later add the rice cereal) and melt over a medium heat","Bring the mixture to the boil and allow it to turn over for about four minutes or until the mixture starts to turn brown. Stir occasionally","Remove from the heat and add the rice cereal. Stir well to evenly mix everything together","Press the mixture into a lined tin (buttered)","Before it sets too hard, cut into even squares."] cookbook:rice_bubble_cake type cookbook:recipes cookbook:rice_bubble_cake url https://en.wikibooks.org/wiki/Cookbook:Rice_Bubble_cake cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) label "ross il-forn" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) name "Rice Cooked in Tomato Meat Sauce (Ross il-Forn)" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) name "Ross il-Forn" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeCategory category:baked_recipes cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeCategory category:casserole_recipes cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeCategory category:cheese_recipes cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeCategory category:egg_recipes cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeCategory category:recipes_with_metric_units cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeCategory category:rice_recipes cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeCategory category:side_dish_recipes cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "120 g grated Parmigiano-Reggiano or Peppercorn Pecorino or mature Cheddar + 1 heaped tbsp to finish" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "2 eggs" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "400 g uncooked long grain rice" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "800 ml water" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "About 500 ml long simmered tomato meat sauce made with a soffritto of half an onion finely diced softened in a little oil with 50 g diced bacon, to which you add 2 small minced garlic cloves and 2 tbsp tomato paste, then 250 g minced beef or beef and pork, and finally a tin of peeled plum tomatoes and their juices" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "If you don't use the sweet spice you may add saffron strands (warmed briefly in a dry pan then crumbled and soaked in an espresso size cup of hot water) to colour and flavour the cooking water" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "Salt and pepper to taste" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "You can mix in large pieces of 1 or 2 chopped hard boiled eggs" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeIngredient "You may season with ground allspice as well as salt and pepper" cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) recipeInstructions ["Pre-heat the oven to 180\u00b0 C","Butter a Terracotta, Pyrex or aluminium dish - rectangular is traditional but not obligatory.","Rinse the greased dish in water and shake out excess","Whisk one egg lightly in a small bowl with a fork","Place the rice, the meat sauce and the 120 g of grated cheese in the dish along with the beaten egg and the water. Season lightly and mix gently but thoroughly","Bake for 30 minutes then remove from the oven and stir. ''Note - At this point the rice should be nearly cooked but there should be enough liquid left to complete the cooking. If it seems to be have dried out too much, add more water before stirring''","Mix the remaining egg with the remaining cheese and distribute over the top","Return to the oven and bake a further 30 \/ 40 minutes or until well browned and firm on top. The water should have been fully absorbed and the texture should be firm but moist under the topping."] cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) type cookbook:recipes cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) url https://en.wikibooks.org/wiki/Cookbook:Rice_Cooked_in_Tomato_Meat_Sauce_(Ross_il-Forn) cookbook:rice_cooked_in_tomato_meat_sauce_(ross_il-forn) url https://en.wikibooks.org/wiki/Cookbook:Ross_il-Forn cookbook:rice_cooker label "rice cooker" cookbook:rice_cooker name "Rice Cooker" cookbook:rice_cooker type cookbook:cookbook/equipment cookbook:rice_cooker url https://en.wikibooks.org/wiki/Cookbook:Rice_Cooker cookbook:rice_flour label "brown rice flour" cookbook:rice_flour label "glutinous rice flour" cookbook:rice_flour label "ground rice" cookbook:rice_flour label "rice flour" cookbook:rice_flour label "sweet rice flour" cookbook:rice_flour label "white rice flour" cookbook:rice_flour name "Rice flour" cookbook:rice_flour name "Rice Flour" cookbook:rice_flour recipeCategory category:flour cookbook:rice_flour type cookbook:ingredients cookbook:rice_flour url https://en.wikibooks.org/wiki/Cookbook:Rice_flour cookbook:rice_flour url https://en.wikibooks.org/wiki/Cookbook:Rice_Flour cookbook:rice_in_fish_broth-sayyadieh label "rice in fish broth-sayyadieh" cookbook:rice_in_fish_broth-sayyadieh name "Rice in Fish Broth-Sayyadieh" cookbook:rice_in_fish_broth-sayyadieh recipeCategory category:boiled_recipes cookbook:rice_in_fish_broth-sayyadieh recipeCategory category:fish_recipes cookbook:rice_in_fish_broth-sayyadieh recipeCategory category:lebanese_recipes cookbook:rice_in_fish_broth-sayyadieh recipeCategory category:main_course_recipes cookbook:rice_in_fish_broth-sayyadieh recipeCategory category:pan_fried_recipes cookbook:rice_in_fish_broth-sayyadieh recipeCategory category:rice_recipes cookbook:rice_in_fish_broth-sayyadieh recipeCuisine cookbook:cuisine_of_lebanon cookbook:rice_in_fish_broth-sayyadieh recipeFoodstuff cookbook:lemon_juice cookbook:rice_in_fish_broth-sayyadieh recipeFoodstuff cookbook:olive_oil cookbook:rice_in_fish_broth-sayyadieh recipeFoodstuff cookbook:onion cookbook:rice_in_fish_broth-sayyadieh recipeFoodstuff cookbook:rice cookbook:rice_in_fish_broth-sayyadieh recipeFoodstuff cookbook:salt cookbook:rice_in_fish_broth-sayyadieh recipeIngredient "1 1/2 cups chopped onion" cookbook:rice_in_fish_broth-sayyadieh recipeIngredient "1 cup olive oil" cookbook:rice_in_fish_broth-sayyadieh recipeIngredient "1 large fish (weighing about 2 lbs/1 kg)" cookbook:rice_in_fish_broth-sayyadieh recipeIngredient "2 cups uncooked rice" cookbook:rice_in_fish_broth-sayyadieh recipeIngredient "salt, lemon juice and water" cookbook:rice_in_fish_broth-sayyadieh recipeInstructions ["Fry fish in olive oil until well cooked. Remove the fish and allow to cool.","Fry the chopped onions in the same oil until well browned. Meanwhile, bone the fried fish, reserving the cooked fillets to be served over the rice.","Add the head, bones and skin of the fish to the fried onions and cook with four cups of water in a pressure cooker for 15 minutes, or for a longer time in an open pan.","Strain the broth and boil the rice in it using 1-4 cups of broth for each cup of rice (this will depend on the absorbency of the rice you use).","Simmer the rice on a low fire so that most of the broth will be absorbed."] cookbook:rice_in_fish_broth-sayyadieh type cookbook:recipes cookbook:rice_in_fish_broth-sayyadieh url https://en.wikibooks.org/wiki/Cookbook:Rice_in_Fish_Broth-Sayyadieh cookbook:rice label "arborio rice" cookbook:rice label "basmati brown rice" cookbook:rice label "brown rice" cookbook:rice label "converted rice" cookbook:rice label "cooked rice" cookbook:rice label "glutinous rice" cookbook:rice label "hot rice" cookbook:rice label "jasmine rice" cookbook:rice label "ric" cookbook:_rice label "rice" cookbook:rice label "'''rice'''" cookbook:rice label "rice" cookbook:rice label "short-grain, white rice" cookbook:rice label "steamed rice" cookbook:rice label "white rice" cookbook:rice_milk label "rice milk" cookbook:rice_milk name "Rice Milk" cookbook:rice_milk recipeCategory category:beverage_recipes cookbook:rice_milk recipeCategory category:milk_recipes cookbook:rice_milk recipeCategory category:refrigerated_recipes cookbook:rice_milk recipeCategory category:rice_recipes cookbook:rice_milk recipeFoodstuff cookbook:cinnamon cookbook:rice_milk recipeFoodstuff cookbook:water cookbook:rice_milk recipeIngredient "1&nbsp;cup cooked rice" cookbook:rice_milk recipeIngredient "4&nbsp;cups water" cookbook:rice_milk recipeInstructions ["Combine ingredients in a blender. Add sweetener and variations (below) to taste.","Blend until smooth, roughly 1\u20132&nbsp;minutes","Refrigerate at least four hours or overnight if possible, and use within 5&nbsp;days.","For a vegan horchata, add 1&nbsp;tablespoon vanilla and 2&nbsp;tablespoons cinnamon to the rice milk."] cookbook:rice_milk recipeNotes "*This recipe makes one&nbsp;quart of milk, and serves approximately four one-cup servings. This recipe can be adjusted to size at a 1:4 ratio of rice to water. *If the milk seems too grainy, the rice can be soaked in water overnight before cooking, or strained through cheesecloth after blending. " cookbook:rice_milk recipeYield approximately 4 cookbook:rice_milk totalTime "preparation: 25&nbsp;minutes , chill: 4–10&nbsp;hours" cookbook:rice_milk type cookbook:recipes cookbook:rice_milk url https://en.wikibooks.org/wiki/Cookbook:Rice_Milk cookbook:rice_-_molded_(arroz_tapado) difficulty 1 cookbook:rice_-_molded_(arroz_tapado) label "''arroz tapado''" cookbook:rice_-_molded_(arroz_tapado) label "arroz tapado" cookbook:rice_-_molded_(arroz_tapado) name "Arroz tapado" cookbook:rice_-_molded_(arroz_tapado) name "Arroz Tapado" cookbook:rice_-_molded_(arroz_tapado) name "Rice - Molded (Arroz Tapado)" cookbook:rice_-_molded_(arroz_tapado) recipeCategory category:gluten-free_recipes cookbook:rice_-_molded_(arroz_tapado) recipeCategory category:ground_beef_recipes cookbook:rice_-_molded_(arroz_tapado) recipeCategory category:peruvian_recipes cookbook:rice_-_molded_(arroz_tapado) recipeCategory category:raisin_recipes cookbook:rice_-_molded_(arroz_tapado) recipeCategory category:recipes_with_metric_units cookbook:rice_-_molded_(arroz_tapado) recipeCategory category:rice_recipes cookbook:rice_-_molded_(arroz_tapado) recipeCategory category:very_easy_recipes cookbook:rice_-_molded_(arroz_tapado) recipeCookingTechnique cookbook:boiling cookbook:rice_-_molded_(arroz_tapado) recipeCookingTechnique cookbook:sautéing cookbook:rice_-_molded_(arroz_tapado) recipeCuisine cookbook:cuisine_of_peru cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:beef cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:garlic cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:lemon_juice cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:olive cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:olive_oil cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:onion cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:parsley cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:raisin cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:rice cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:salt cookbook:rice_-_molded_(arroz_tapado) recipeFoodstuff cookbook:tomato cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "1 onion, finely chopped" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "1 pound (450 g) washed rice" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "1 tablespoon parsley, finely minced" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "1 tablespoon tomato paste" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "2 pounds (900 g) of ground beef" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "2 tablespoons of olive oil" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "2 tomatoes, finely chopped" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "3 cloves of garlic, minced" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "3 hard boiled eggs; two chopped, one whole" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "4 cups (1 litre) water" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "4 tablespoons of raisins" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "5 black olives, chopped" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "lemon juice" cookbook:rice_-_molded_(arroz_tapado) recipeIngredient "salt" cookbook:rice_-_molded_(arroz_tapado) recipeInstructions ["Saut\u00e9 the garlic in oil, add a few drops of lemon juice, salt and the water and bring to a boil.","Add rice and cook until tender. This should take 20 to 25 minutes.","In another pan, stir in onions and saut\u00e9.","Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.","Take an eight-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.","Cut the remaining hard-boiled egg in half and serve the two halves along side the ''arroz tapado'' on the same plate."] cookbook:rice_-_molded_(arroz_tapado) recipeYield 6 cookbook:rice_-_molded_(arroz_tapado) totalTime "45 minutes" cookbook:rice_-_molded_(arroz_tapado) type cookbook:recipes cookbook:rice_-_molded_(arroz_tapado) url https://en.wikibooks.org/wiki/Cookbook:Arroz_tapado cookbook:rice_-_molded_(arroz_tapado) url https://en.wikibooks.org/wiki/Cookbook:Arroz_Tapado cookbook:rice_-_molded_(arroz_tapado) url https://en.wikibooks.org/wiki/Cookbook:Rice_-_Molded_(Arroz_Tapado) cookbook:rice name "Rice" cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) label "bún bò huế" cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) name "Bún bò Huế" cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) name "Rice Noodle and Beef Soup of Hue (Bún bò Huế)" cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) recipeCategory category:beef_recipes cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) recipeCategory category:boiled_recipes cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) recipeCategory category:cilantro_recipes cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) recipeCategory category:noodle_recipes cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) recipeCategory category:recipes_with_metric_units cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) recipeCategory category:soup_recipes cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) recipeCategory category:vietnamese_recipes cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) recipeCuisine cookbook:cuisine_of_vietnam cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) type cookbook:recipes cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) url https://en.wikibooks.org/wiki/Cookbook:Bún_bò_Huế cookbook:rice_noodle_and_beef_soup_of_hue_(bún_bò_huế) url https://en.wikibooks.org/wiki/Cookbook:Rice_Noodle_and_Beef_Soup_of_Hue_(Bún_bò_Huế) cookbook:rice-oat-semolina_burger label "rice-oat-semolina burger" cookbook:rice-oat-semolina_burger name "Rice-Oat-Semolina Burger" cookbook:rice-oat-semolina_burger recipeCategory category:hamburger_recipes cookbook:rice-oat-semolina_burger recipeCategory category:oat_recipes cookbook:rice-oat-semolina_burger recipeCategory category:pan_fried_recipes cookbook:rice-oat-semolina_burger recipeCategory category:rice_recipes cookbook:rice-oat-semolina_burger recipeCategory category:semolina_recipes cookbook:rice-oat-semolina_burger recipeCategory category:vegan_recipes cookbook:rice-oat-semolina_burger recipeCuisine cookbook:vegan_cuisine cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:corn cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:cumin cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:leek cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:mushroom cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:onion cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:oregano cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:paprika cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:pepper cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:rice cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:salt cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:savory cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:semolina cookbook:rice-oat-semolina_burger recipeFoodstuff cookbook:soy_sauce cookbook:rice-oat-semolina_burger recipeIngredient "* Chopped paprika" cookbook:rice-oat-semolina_burger recipeIngredient "* Leek" cookbook:rice-oat-semolina_burger recipeIngredient "* Maize" cookbook:rice-oat-semolina_burger recipeIngredient "* Mushrooms" cookbook:rice-oat-semolina_burger recipeIngredient "Oat flakes" cookbook:rice-oat-semolina_burger recipeIngredient "Onions" cookbook:rice-oat-semolina_burger recipeIngredient "optional:" cookbook:rice-oat-semolina_burger recipeIngredient "Rice" cookbook:rice-oat-semolina_burger recipeIngredient "Semolina" cookbook:rice-oat-semolina_burger recipeIngredient "* Soy sauce" cookbook:rice-oat-semolina_burger recipeIngredient "* Spices: salt, pepper, cumin, oregano, savory" cookbook:rice-oat-semolina_burger recipeInstructions ["Mix about the same amount of rice, oat flakes and semolina.","Add water and stir until you get a viscous substance.","Add spices to taste.","Cut onions and leek into pieces and fry them with some oil, add maize, paprika and mushrooms to taste when the onions turn glassy.","Fry in a hot, oiled pan. Use oil sparingly or the patties will be soaked in fat.","You may want to flatten the patties a bit with the spatula.","The patties are also quite tasty entirely without spices, only with onions.","The patties can make a reasonably good substitute for fried chicken meat, e.g., for salads.","Hamburger"] cookbook:rice-oat-semolina_burger type cookbook:recipes cookbook:rice-oat-semolina_burger url https://en.wikibooks.org/wiki/Cookbook:Rice-Oat-Semolina_Burger cookbook:rice_pilaf label "rice pilaf" cookbook:rice_pilaf name "Rice Pilaf" cookbook:rice_pilaf recipeCategory category:boiled_recipes cookbook:rice_pilaf recipeCategory category:rice_recipes cookbook:rice_pilaf recipeCategory category:side_dish_recipes cookbook:rice_pilaf recipeIngredient "1/2 cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces" cookbook:rice_pilaf recipeIngredient "1/4 teaspoon salt" cookbook:rice_pilaf recipeIngredient "1 big onion, finely cut" cookbook:rice_pilaf recipeIngredient "2 carrots in fine cubes" cookbook:rice_pilaf recipeIngredient "2 cups uncooked long grain rice" cookbook:rice_pilaf recipeIngredient "4 cloves of garlic" cookbook:rice_pilaf recipeIngredient "4 cups boiling hot chicken broth" cookbook:rice_pilaf recipeIngredient "6 Tablespoons butter or margarine" cookbook:rice_pilaf recipeInstructions ["Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.","Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.","Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.","Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.","Add boiling chicken broth and salt.","Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.","Gently fluff with a fork. Let stand for 15 to 20 minutes before serving."] cookbook:rice_pilaf recipeNotes "* Substitute an equal amount of vegetable broth for the chicken broth to create a vegetarian version of this recipe. * Substitute orzo with pine nuts if desired; this is traditionally done in Lebanon. " cookbook:rice_pilaf type cookbook:recipes cookbook:rice_pilaf url https://en.wikibooks.org/wiki/Cookbook:Rice_Pilaf cookbook:rice_porridge_of_china_(congee) name "Chinese Congee" cookbook:rice_porridge_of_china_(congee) name "Congee" cookbook:rice_porridge_of_china_(congee) name "Rice Porridge of China (Congee)" cookbook:rice_porridge_of_china_(congee) name "Rice Soup of China (Congee)" cookbook:rice_porridge_of_china_(congee) recipeCategory category:boiled_recipes cookbook:rice_porridge_of_china_(congee) recipeCategory category:breakfast_recipes cookbook:rice_porridge_of_china_(congee) recipeCategory category:chinese_recipes cookbook:rice_porridge_of_china_(congee) recipeCategory category:recipes_with_metric_units cookbook:rice_porridge_of_china_(congee) recipeCategory category:rice_recipes cookbook:rice_porridge_of_china_(congee) recipeCategory category:soup_recipes cookbook:rice_porridge_of_china_(congee) recipeCuisine cookbook:cuisine_of_china cookbook:rice_porridge_of_china_(congee) recipeIngredient "220 grams (7-3/4 oz) of round rice, washed and drained" cookbook:rice_porridge_of_china_(congee) recipeIngredient "2.5 liters (10-1/2 cups) of water (or alternatively chicken bouillon)" cookbook:rice_porridge_of_china_(congee) recipeIngredient "2 tablespoons of roasted sesame seeds" cookbook:rice_porridge_of_china_(congee) recipeIngredient "30 g (1 oz) of sliced ginger" cookbook:rice_porridge_of_china_(congee) recipeIngredient "3 chopped spring-onions" cookbook:rice_porridge_of_china_(congee) recipeIngredient "4 tablespoons of freshly chopped coriander leaves" cookbook:rice_porridge_of_china_(congee) recipeIngredient "light soy sauce, to personal preference" cookbook:rice_porridge_of_china_(congee) recipeIngredient "sesame oil, to personal preference" cookbook:rice_porridge_of_china_(congee) recipeIngredient "white pepper, to personal preference" cookbook:rice_porridge_of_china_(congee) recipeInstructions ["Put the rice in a pan and add the bouillon or water. Bring to a boil.","Turn down the heat and leave under a low fire for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash.","Add soy sauce and sesame oil and flavor with white pepper.","Finally, add the topping according to personal preference."] cookbook:rice_porridge_of_china_(congee) type cookbook:recipes cookbook:rice_porridge_of_china_(congee) url https://en.wikibooks.org/wiki/Cookbook:Chinese_Congee cookbook:rice_porridge_of_china_(congee) url https://en.wikibooks.org/wiki/Cookbook:Congee cookbook:rice_porridge_of_china_(congee) url https://en.wikibooks.org/wiki/Cookbook:Rice_Porridge_of_China_(Congee) cookbook:rice_porridge_of_china_(congee) url https://en.wikibooks.org/wiki/Cookbook:Rice_Soup_of_China_(Congee) cookbook:rice_pudding,_italian recipeCategory category:dessert_recipes cookbook:rice_pudding,_italian recipeCategory category:inexpensive_recipes cookbook:rice_pudding,_italian recipeCategory category:italian_recipes cookbook:rice_pudding,_italian recipeCategory category:pudding_and_custard_recipes cookbook:rice_pudding,_italian recipeCategory category:vegetarian_recipes cookbook:rice_pudding,_italian recipeCuisine cookbook:cuisine_of_italy cookbook:rice_pudding,_italian type cookbook:recipes cookbook:rice_pudding label "rice pudding" cookbook:rice_pudding name "Rice Pudding" cookbook:rice_pudding recipeCategory category:baking_recipes cookbook:rice_pudding recipeCategory category:dessert_recipes cookbook:rice_pudding recipeCategory category:pudding_and_custard_recipes cookbook:rice_pudding recipeCategory category:raisin_recipes cookbook:rice_pudding recipeCategory category:recipes_with_metric_units cookbook:rice_pudding recipeCategory category:rice_recipes cookbook:rice_pudding recipeFoodstuff cookbook:cardamom cookbook:rice_pudding recipeFoodstuff cookbook:cinnamon cookbook:rice_pudding recipeFoodstuff cookbook:egg cookbook:rice_pudding recipeFoodstuff cookbook:milk cookbook:rice_pudding recipeFoodstuff cookbook:nutmeg cookbook:rice_pudding recipeFoodstuff cookbook:raisin cookbook:rice_pudding recipeFoodstuff cookbook:rice cookbook:rice_pudding recipeFoodstuff cookbook:sugar cookbook:rice_pudding recipeFoodstuff cookbook:vanilla cookbook:rice_pudding recipeIngredient "155 g (⅔ cup or 5 ½ oz) sugar" cookbook:rice_pudding recipeIngredient "220 g (1 cup or 8 oz) raisins or Zante currants, if desired" cookbook:rice_pudding recipeIngredient "2.8 literes (12 cups or 94 fl oz or ¾ gallon) milk" cookbook:rice_pudding recipeIngredient "4 eggs" cookbook:rice_pudding recipeIngredient "680 g (3 cups or 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)" cookbook:rice_pudding recipeIngredient "Cardamom to taste if desired. (Approximately ⅛ tsp (US) for this serving size. Add with other spices)." cookbook:rice_pudding recipeIngredient "Cinnamon, nutmeg, vanilla extract to taste" cookbook:rice_pudding recipeInstructions ["Preheat the oven to 165\u00b0C (325\u00b0F or Gas Mark 3).","Mix milk, eggs, sugar in a large (about 3 liter or 3 quart) casserole dish until thoroughly mixed and frothy.","Mix in cinnamon, nutmeg and vanilla.","Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!","Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.","Bake in oven until set (about 1.5 hours)."] cookbook:rice_pudding type cookbook:recipes cookbook:rice_pudding url https://en.wikibooks.org/wiki/Cookbook:Rice_Pudding cookbook:rice recipeCategory category:featured_ingredients cookbook:rice recipeCookingTechnique cookbook:boiling_rice cookbook:rice recipeCookingTechnique cookbook:mastering_the_art_of_cooking_paellas cookbook:rice recipeEquipment cookbook:rice_cooker cookbook:rice recipeInstructions ["boiling","microwave","electric rice cooker","rice cooker","pressure cooker","steaming","''arroz con pollo''","Chinese-style fried rice","jambalaya","paella","pilau","rice and beans","rice milk","rice pudding","''risotto''","steamed rice","Handi Biryani (slow cooked rice with layers of vegetables)<ref>http:\/\/food.ndtv.com\/<\/ref>"] cookbook:rice_tamale_(pastel_de_arroz) difficulty 4 cookbook:rice_tamale_(pastel_de_arroz) label "pastel de arroz (rice tamale)" cookbook:rice_tamale_(pastel_de_arroz) name "Pastel de Arroz" cookbook:rice_tamale_(pastel_de_arroz) name "Rice Tamale (Pastel de Arroz)" cookbook:rice_tamale_(pastel_de_arroz) recipeCategory category:boiled_recipes cookbook:rice_tamale_(pastel_de_arroz) recipeCategory category:colombian_recipes cookbook:rice_tamale_(pastel_de_arroz) recipeCategory category:difficult_recipes cookbook:rice_tamale_(pastel_de_arroz) recipeCategory category:meat_recipes cookbook:rice_tamale_(pastel_de_arroz) recipeCategory category:recipes_with_images cookbook:rice_tamale_(pastel_de_arroz) recipeCategory category:rice_recipes cookbook:rice_tamale_(pastel_de_arroz) recipeCategory category:vegetables_recipes cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:annatto cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:bacon cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:banana cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:bell_pepper cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:cabbage cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:caper cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:carrot cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:cauliflower cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:celery cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:chicken cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:chickpea cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:chorizo cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:corn_oil cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:cumin cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:garlic_powder cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:green_bean cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:olive cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:pickle cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:pork cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:potato cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:rice cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:salt cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:sunflower_oil cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:tomato cookbook:rice_tamale_(pastel_de_arroz) recipeFoodstuff cookbook:vinegar cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "½ cup of corn oil / sunflower oil" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "½ cup of white vinegar" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "1½ cups of rice" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "12 large cabbage leaves" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "1 Tbs of garlic powder" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "1 Tbs of salt" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "24 large "lobster claw" leaves (can be replaced with banana plant leaves)" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "2 Tbs of onoto seeds" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "3 medium potatoes" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "3 red tomatoes" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "6 chunks of tender pork" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "6 pieces of chicken (I recommend drumsticks or cutlets)" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "6 slices of bacon" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "6 small chorizos" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "6 small Vienna sausages" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "6 Tbs of cumin" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "Assorted pickles (carrot, green beans, cauliflower, red pepper, celery)" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "capers, olives and pickled onions" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient "One 16oz. can of Goya chickpeas" cookbook:rice_tamale_(pastel_de_arroz) recipeIngredient ""Oreado" rice" cookbook:rice_tamale_(pastel_de_arroz) recipeInstructions ["Mix well all ingredients listed in this subsection into a large Pyrex baking dish.","Let stand one day long under the sun (this is called "Orear").","Place one leaf of cabbage on top of a clean working area.","Spread \u215b cup of "Oreado Rice" over the cabbage leaf.","Place one unit of each meat evenly through the pastel.","Place pickles, chickpeas, capers, pickled onions on top of the meats.","Place two slices of potato and two slices of tomato. Cover with another 1\/8 cup of "Oreado Rice".","Cover with one leaf of cabbage.","Place one washed Lobster Claw \/ Banana leaf in a plain working area. Carefully put the pastel over the leaf and roll firmly. Cover with a second leaf and roll firmly. Tie with thread.","Cook in a large pan cover with water, vinegar and salt for two hours."] cookbook:rice_tamale_(pastel_de_arroz) recipeNotes "# Onoto substitutes: pinch of paprika (for color not flavor); an equal amount of saffron; yellow food coloring; hot paprika; or equal parts turmeric and paprika. # You can prepare your own pickles: For "6 "pasteles" boil 1\u00bd cup or water, \u00bd cup of vinegar, 4 Tbs of brown sugar and 1 large carrot cut into 6 sticks, 2 celery sticks cut in three pieces each, 6 green beans cut in half, one large red bell pepper cut into 12 sticks, and one small cauliflower. Let cool down and keep refrigerated overnight, before using it. " cookbook:rice_tamale_(pastel_de_arroz) recipeYield 6 cookbook:rice_tamale_(pastel_de_arroz) totalTime "cook 1 hour" cookbook:rice_tamale_(pastel_de_arroz) type cookbook:recipes cookbook:rice_tamale_(pastel_de_arroz) url https://en.wikibooks.org/wiki/Cookbook:Pastel_de_Arroz cookbook:rice_tamale_(pastel_de_arroz) url https://en.wikibooks.org/wiki/Cookbook:Rice_Tamale_(Pastel_de_Arroz) cookbook:rice type cookbook:cereals cookbook:rice type cookbook:ingredients cookbook:rice url https://en.wikibooks.org/wiki/Cookbook:Rice cookbook:rice_vinegar label "rice vinegar" cookbook:rice_vinegar label "rice wine vinegar" cookbook:rice_vinegar name "Rice vinegar" cookbook:rice_vinegar name "Rice Vinegar" cookbook:rice_vinegar type cookbook:ingredients cookbook:rice_vinegar url https://en.wikibooks.org/wiki/Cookbook:Rice_vinegar cookbook:rice_vinegar url https://en.wikibooks.org/wiki/Cookbook:Rice_Vinegar cookbook:rice_wafer label "rice paper" cookbook:rice_wafer label "rice wafers" cookbook:rice_wafer name "Rice Wafer" cookbook:rice_wafer type cookbook:cookbook_stubs cookbook:rice_wafer type cookbook:ingredients cookbook:rice_wafer url https://en.wikibooks.org/wiki/Cookbook:Rice_Wafer cookbook:rice_wheat_spread difficulty 1 cookbook:rice_wheat_spread label "rice wheat spread" cookbook:rice_wheat_spread name "Rice Wheat Spread" cookbook:rice_wheat_spread recipeCategory category:recipes_with_metric_units cookbook:rice_wheat_spread recipeCategory category:rice_recipes cookbook:rice_wheat_spread recipeCategory category:vegan_recipes cookbook:rice_wheat_spread recipeCategory category:very_easy_recipes cookbook:rice_wheat_spread recipeCategory category:wheat_recipes cookbook:rice_wheat_spread recipeCuisine cookbook:vegan_cuisine cookbook:rice_wheat_spread recipeFoodstuff cookbook:flour cookbook:rice_wheat_spread recipeFoodstuff cookbook:garlic cookbook:rice_wheat_spread recipeFoodstuff cookbook:margarine cookbook:rice_wheat_spread recipeFoodstuff cookbook:mustard cookbook:rice_wheat_spread recipeFoodstuff cookbook:onion cookbook:rice_wheat_spread recipeFoodstuff cookbook:pepper cookbook:rice_wheat_spread recipeFoodstuff cookbook:rice cookbook:rice_wheat_spread recipeFoodstuff cookbook:soy_sauce cookbook:rice_wheat_spread recipeFoodstuff cookbook:thyme cookbook:rice_wheat_spread recipeIngredient "*Garlic" cookbook:rice_wheat_spread recipeIngredient "*Ketchup" cookbook:rice_wheat_spread recipeIngredient "Margarine" cookbook:rice_wheat_spread recipeIngredient "*Mustard" cookbook:rice_wheat_spread recipeIngredient "*Onions" cookbook:rice_wheat_spread recipeIngredient "optionally:" cookbook:rice_wheat_spread recipeIngredient "*Pepper" cookbook:rice_wheat_spread recipeIngredient "Rapeseed oil or other vegetable oil" cookbook:rice_wheat_spread recipeIngredient "Rice (400g)" cookbook:rice_wheat_spread recipeIngredient "*seasoning mix (corn flour, salt, chili, onion, garlic, paprika) (e.g. Mexican Taco Seasoning Mix)" cookbook:rice_wheat_spread recipeIngredient "*Soy sauce" cookbook:rice_wheat_spread recipeIngredient "*Thyme" cookbook:rice_wheat_spread recipeIngredient "Wheat flour (150g)" cookbook:rice_wheat_spread recipeInstructions ["Take boiled rice (for example left over rice from lunch) and mash it.","Mix the mashed rice with the wheat flour and margarine or rapeseed oil and some water.","Mix the substance until you get a homogeneous mass.","Add the optional ingredients to taste: mustard, catsup, garlic and pepper or any other herbs (e.g. fresh Thyme). You can also try to just add your favorite herbs and no other ingredients.","Give the spread some time to adopt the taste of the herbs."] cookbook:rice_wheat_spread recipeYield 3 glasses cookbook:rice_wheat_spread totalTime "15 minutes" cookbook:rice_wheat_spread type cookbook:recipes cookbook:rice_wheat_spread url https://en.wikibooks.org/wiki/Cookbook:Rice_Wheat_Spread cookbook:rice_wine label "rice wine" cookbook:rice_wine label "shaoxing wine" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) difficulty 2 cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) label "''arroz con frijoles negros (rice with black beans)''" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) label "arroz con frijoles negros (rice with black beans)" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) label "black beans" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) name "Arroz con frijoles negros" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) name "Arroz con Frijoles Negros" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) name "Black Beans and Rice" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) name "Cuban Black Beans" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) name "Rice with Black Beans (Arroz con Frijoles Negros)" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCategory category:bean_recipes cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCategory category:boiled_recipes cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCategory category:cuban_recipes cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCategory category:easy_recipes cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCategory category:recipes_with_metric_units cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCategory category:rice_recipes cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCategory category:side_dish_recipes cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCategory category:vegan_recipes cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCookingTechnique cookbook:boiling cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCookingTechnique cookbook:sautéing cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeCuisine cookbook:vegan_cuisine cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeEquipment cookbook:blender cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeEquipment cookbook:frying_pan cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:bay_leaf cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:bell_pepper cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:black_bean cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:cider_vinegar cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:garlic cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:green_pepper cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:olive_oil cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:onion cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:oregano cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:pepper cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:rice cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:salt cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:sugar cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeFoodstuff cookbook:wine cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "1/2 teaspoon of pepper" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "1/3 cup of olive oil" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "1 bay leaf" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "1 large green pepper (cut in half, seeds and stem removed)" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "1 large green pepper (seeds & stem removed, then chopped)" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "1 large onion, chopped" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "1 pound (500 g) of dried black beans" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "1 teaspoon of oregano" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "2 cups of converted rice" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "2 tablespoons dry of white wine (cooking wine or dry sherry is fine)" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "2 tablespoons of cider vinegar" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "2 tablespoons of sugar (or half a packet of low-calorie sweetener)" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "4 cloves of garlic, smashed and chopped" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "4 teaspoons of salt" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeIngredient "olive oil (see below for quantities)" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeInstructions ["The night before you plan to cook, wash the beans and soak them in a large pot with 10 cups of water and one half of a green pepper.","The next day, cook them in the same water until they are softer (a low boil, stirring occasionally, about an hour).","In a frying pan, heat two tablespoons of oil and saut\u00e9 the chopped onion, garlic, and green pepper (this is called a sofrito) until soft (about 5-10 min.)","Take a cup of the soft black beans in some liquid and put in a blender. Liquefy the beans. Add this to the frying pan and mix the bean liquid with the sofrito. Then, add the contents of the frying pan to the big pot of beans. Add salt, pepper, oregano, bay leaf, and sugar.","Boil about another hour, stirring occasionally. Add vinegar and cooking wine.","Boil for about another hour to thicken. Add the two tablespoons of olive oil and serve.","In another large sauce pan, combine rice, four and a half cups of water and two tablespoons of olive oil.","Bring to a boil then reduce to simmer for about 20 minutes.","Fluff the rice with a fork once the water has evaporated.","First option: place a serving of rice on each plate with a ladle full of beans on top. (This is the most common method.)","Second option: place a serving of rice on each plate and a small side bowl holding a serving of beans for each diner.","Third option: place a serving of rice on each plate and place the beans in a large serving bowl in the middle of the table."] cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) recipeYield 8 cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) totalTime "2 hours" cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) type cookbook:recipes cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_frijoles_negros cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_Frijoles_Negros cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) url https://en.wikibooks.org/wiki/Cookbook:Black_Beans_and_Rice cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) url https://en.wikibooks.org/wiki/Cookbook:Cuban_Black_Beans cookbook:rice_with_black_beans_(arroz_con_frijoles_negros) url https://en.wikibooks.org/wiki/Cookbook:Rice_with_Black_Beans_(Arroz_con_Frijoles_Negros) cookbook:rice_with_coconut_(arroz_con_coco) label "arroz con coco (rice with coconut)" cookbook:rice_with_coconut_(arroz_con_coco) name "Arroz con coco" cookbook:rice_with_coconut_(arroz_con_coco) name "Rice with Coconut (Arroz con coco)" cookbook:rice_with_coconut_(arroz_con_coco) recipeCategory category:boiled_recipes cookbook:rice_with_coconut_(arroz_con_coco) recipeCategory category:coconut_recipes cookbook:rice_with_coconut_(arroz_con_coco) recipeCategory category:rice_recipes cookbook:rice_with_coconut_(arroz_con_coco) recipeCategory category:side_dish_recipes cookbook:rice_with_coconut_(arroz_con_coco) recipeIngredient "1 small jar of concentrado de coco (4.3 oz or 125 gr) or 1 cup of fresh coconut milk" cookbook:rice_with_coconut_(arroz_con_coco) recipeIngredient "2-3 T sugar" cookbook:rice_with_coconut_(arroz_con_coco) recipeIngredient "2 cups rice" cookbook:rice_with_coconut_(arroz_con_coco) recipeIngredient "2 t salt" cookbook:rice_with_coconut_(arroz_con_coco) recipeIngredient "4 cups water" cookbook:rice_with_coconut_(arroz_con_coco) recipeIngredient "raisins to taste" cookbook:rice_with_coconut_(arroz_con_coco) type cookbook:recipes cookbook:rice_with_coconut_(arroz_con_coco) url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_coco cookbook:rice_with_coconut_(arroz_con_coco) url https://en.wikibooks.org/wiki/Cookbook:Rice_with_Coconut_(Arroz_con_coco) cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) name "Rice with Lemon Coconut and Eggplant (Vangibhat)" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) name "Vangibhat" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:coconut_recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:eggplant_recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:indian_recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:lemon_recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:recipes_with_metric_units cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:rice_recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:sautéed_recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:side_dish_recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCategory category:vegan_recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCuisine cookbook:cuisine_of_india cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeCuisine cookbook:vegan_cuisine cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeFoodstuff cookbook:cayenne_pepper cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeFoodstuff cookbook:cinnamon cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeFoodstuff cookbook:coconut cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeFoodstuff cookbook:lemon_juice cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeFoodstuff cookbook:rice cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeFoodstuff cookbook:salt cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeFoodstuff cookbook:turmeric cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "1 3/4-inch (4cm) stick of cinnamon" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "1/4 teaspoon turmeric" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "1/8 teaspoon cayenne pepper" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "1 medium eggplant, peeled and chopped into 1/2-inch (1cm) cubes" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "2-1/2 teaspoons salt" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "2 cups (480 ml) long-grain rice, cooked" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "2 Tablespoons lemon juice" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "2 Tablespoons whole coriander seeds" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "2 teaspoons yellow split peas" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "3 Tablespoons dried unsweetened coconut" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeIngredient "vegetable oil" cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) recipeInstructions ["Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour, then rinse lightly and allow to drain.","Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander, seeds, split peas, cumin, and cinnamon. Stir well. When the spices have darkened, remove them and place on a plate lined with a paper towel.","In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel.","In another skillet, saut\u00e9 the eggplant until it is cooked through. It should turn a bruised dark brown. Be careful not to add too much oil in the process. Remove, set aside, and keep warm.","Put the dried spices into a mortar and grind into a fine powder. You'll find that a well-cleaned coffee grinder works well as a substitute.","In a small pot, combine the lemon juice, 1\/2 teaspoon salt, turmeric, and 2 tablespoons water. Bring to a boil. Lower the heat and allow to simmer for 3 minutes.","In a skillet, add the cooked rice and the eggplant and saute with very little oil. Mix well. Allow the mixture to cool. Add 2 more tablespoons of vegetable oil; mix well. Add the coconut-spice mixture and the lemon mixture. Mix well and serve."] cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) type cookbook:recipes cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) url https://en.wikibooks.org/wiki/Cookbook:Rice_with_Lemon_Coconut_and_Eggplant_(Vangibhat) cookbook:rice_with_lemon_coconut_and_eggplant_(vangibhat) url https://en.wikibooks.org/wiki/Cookbook:Vangibhat cookbook:rice_with_milk_(arroz_con_leche) label "arroz con leche" cookbook:rice_with_milk_(arroz_con_leche) name "Arroz con leche" cookbook:rice_with_milk_(arroz_con_leche) name "Arroz con Leche" cookbook:rice_with_milk_(arroz_con_leche) name "Rice with Milk (Arroz con Leche)" cookbook:rice_with_milk_(arroz_con_leche) recipeCategory category:milk_recipes cookbook:rice_with_milk_(arroz_con_leche) recipeCategory category:pudding_and_custard_recipes cookbook:rice_with_milk_(arroz_con_leche) recipeCategory category:rice_recipes cookbook:rice_with_milk_(arroz_con_leche) recipeEquipment cookbook:sieve cookbook:rice_with_milk_(arroz_con_leche) recipeFoodstuff cookbook:cinnamon cookbook:rice_with_milk_(arroz_con_leche) recipeFoodstuff cookbook:lemon cookbook:rice_with_milk_(arroz_con_leche) recipeFoodstuff cookbook:milk cookbook:rice_with_milk_(arroz_con_leche) recipeFoodstuff cookbook:mint cookbook:rice_with_milk_(arroz_con_leche) recipeFoodstuff cookbook:rice cookbook:rice_with_milk_(arroz_con_leche) recipeFoodstuff cookbook:salt cookbook:rice_with_milk_(arroz_con_leche) recipeFoodstuff cookbook:sugar cookbook:rice_with_milk_(arroz_con_leche) recipeFoodstuff cookbook:water cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "½ teaspoon of salt" cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "1 cup of rice" cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "1 peel of lemon" cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "2 cinnamon sticks" cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "2 cups of sugar or fruit syrup" cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "2 cups of water" cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "7 cups of milk" cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "cinnamon powder" cookbook:rice_with_milk_(arroz_con_leche) recipeIngredient "mint leaves (optional - for garnish)" cookbook:rice_with_milk_(arroz_con_leche) recipeInstructions ["Put the rice in a strainer and rinse it until the water runs clear.","Put the rice in a pot with the water, and boil it for 7 minutes until the rice softens and the water is almost completely absorbed.","Add the milk, the sticks of cinnamon, and the lemon peel. Boil on a moderate heat for 10 minutes. Take the cinnamon sticks and the lemon peel out, and cook for another 5 to 6 minutes until the rice is softer, stirring often with a wood spoon.","Add the sugar, and cook for another 30 minutes; then add the salt, and cook for 1 to 2 more minutes, stirring often.","Take the rice mixture off the heat and place it in a deep glass dish, sprinkle with cinnamon powder, and refrigerate."] cookbook:rice_with_milk_(arroz_con_leche) recipeNotes "* Soy milk, rice milk, or almond milk can be used instead of milk. * Can be served with vanilla, chocolate, or Neapolitan ice cream, or with non-dairy ice creams. " cookbook:rice_with_milk_(arroz_con_leche) type cookbook:recipes cookbook:rice_with_milk_(arroz_con_leche) url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_leche cookbook:rice_with_milk_(arroz_con_leche) url https://en.wikibooks.org/wiki/Cookbook:Arroz_con_Leche cookbook:rice_with_milk_(arroz_con_leche) url https://en.wikibooks.org/wiki/Cookbook:Rice_with_Milk_(Arroz_con_Leche) cookbook:rice_with_tofu_and_nuts name "Rice with Tofu and Nuts" cookbook:rice_with_tofu_and_nuts recipeCategory category:boiled_recipes cookbook:rice_with_tofu_and_nuts recipeCategory category:nut_recipes cookbook:rice_with_tofu_and_nuts recipeCategory category:recipes_with_metric_units cookbook:rice_with_tofu_and_nuts recipeCategory category:rice_recipes cookbook:rice_with_tofu_and_nuts recipeCategory category:side_dish_recipes cookbook:rice_with_tofu_and_nuts recipeCategory category:tofu_recipes cookbook:rice_with_tofu_and_nuts recipeCategory category:vegan_recipes cookbook:rice_with_tofu_and_nuts recipeCuisine cookbook:vegan_cuisine cookbook:rice_with_tofu_and_nuts recipeFoodstuff cookbook:almond cookbook:rice_with_tofu_and_nuts recipeFoodstuff cookbook:cashew cookbook:rice_with_tofu_and_nuts recipeFoodstuff cookbook:cinnamon cookbook:rice_with_tofu_and_nuts recipeFoodstuff cookbook:olive_oil cookbook:rice_with_tofu_and_nuts recipeFoodstuff cookbook:raisin cookbook:rice_with_tofu_and_nuts recipeFoodstuff cookbook:rice cookbook:rice_with_tofu_and_nuts recipeFoodstuff cookbook:salt cookbook:rice_with_tofu_and_nuts recipeFoodstuff cookbook:tofu cookbook:rice_with_tofu_and_nuts recipeIngredient "1/2 cup (120g) Basmati rice" cookbook:rice_with_tofu_and_nuts recipeIngredient "1 bay leaf" cookbook:rice_with_tofu_and_nuts recipeIngredient "1 cup (240g) diced firm tofu" cookbook:rice_with_tofu_and_nuts recipeIngredient "1-inch piece cinnamon" cookbook:rice_with_tofu_and_nuts recipeIngredient "1 tbsp raisins" cookbook:rice_with_tofu_and_nuts recipeIngredient "2 cloves" cookbook:rice_with_tofu_and_nuts recipeIngredient "2 cups (480ml) water" cookbook:rice_with_tofu_and_nuts recipeIngredient "2 tbsps blanched slivered almonds" cookbook:rice_with_tofu_and_nuts recipeIngredient "2 tbsps chopped cashews" cookbook:rice_with_tofu_and_nuts recipeIngredient "2 tbsps olive oil" cookbook:rice_with_tofu_and_nuts recipeIngredient "4 peppercorns" cookbook:rice_with_tofu_and_nuts recipeIngredient "Salt to taste" cookbook:rice_with_tofu_and_nuts recipeInstructions ["Wash the rice with several changes of cold water. Drain.","Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil.","Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.","Heat the oil in a pan.","Add the tofu and shallow-fry until for a few minutes on each side.","Scoop out of the oil and set aside.","To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.","Remove from heat.","Turn the rice into a serving bowl and fluff gently with a fork.","Fold in the tofu and the nuts gently and mix well."] cookbook:rice_with_tofu_and_nuts recipeNotes "* The whole spices are intended to be discarded, not eaten. " cookbook:rice_with_tofu_and_nuts type cookbook:recipes cookbook:rice_with_tofu_and_nuts url https://en.wikibooks.org/wiki/Cookbook:Rice_with_Tofu_and_Nuts cookbook:rich_brownies label "rich brownies" cookbook:rich_brownies name "Rich Brownies" cookbook:rich_brownies recipeCategory category:american_dessert_recipes cookbook:rich_brownies recipeCategory category:baking_recipes cookbook:rich_brownies recipeCategory category:brownie_recipes cookbook:rich_brownies recipeCategory category:chocolate_recipes cookbook:rich_brownies recipeCategory category:dessert_recipes cookbook:rich_brownies recipeCategory category:medium_difficulty_recipes cookbook:rich_brownies recipeCategory category:recipes_with_images cookbook:rich_brownies recipeCategory category:recipes_with_metric_units cookbook:rich_brownies recipeFoodstuff cookbook:baking_powder cookbook:rich_brownies recipeFoodstuff cookbook:butter cookbook:rich_brownies recipeFoodstuff cookbook:chocolate cookbook:rich_brownies recipeFoodstuff cookbook:egg cookbook:rich_brownies recipeFoodstuff cookbook:flour cookbook:rich_brownies recipeFoodstuff cookbook:lard cookbook:rich_brownies recipeFoodstuff cookbook:margarine cookbook:rich_brownies recipeFoodstuff cookbook:nuts_and_seeds cookbook:rich_brownies recipeFoodstuff cookbook:salt cookbook:rich_brownies recipeFoodstuff cookbook:shortening cookbook:rich_brownies recipeFoodstuff cookbook:superfine_sugar cookbook:rich_brownies recipeFoodstuff cookbook:vanilla cookbook:rich_brownies recipeFoodstuff cookbook:walnut cookbook:rich_brownies recipeIngredient "1¼ (300 g/3 dl) cup flour" cookbook:rich_brownies recipeIngredient "1 cup (240 g/2.4 dl) coarsely chopped nuts (½ inch / 1 cm walnuts work well)" cookbook:rich_brownies recipeIngredient "1 tsp. baking powder" cookbook:rich_brownies recipeIngredient "1 tsp. salt" cookbook:rich_brownies recipeIngredient "1 tsp. vanilla" cookbook:rich_brownies recipeIngredient "2 cups (450 g/2.7 dl) baking sugar" cookbook:rich_brownies recipeIngredient "4 eggs" cookbook:rich_brownies recipeIngredient "4 ounces (110 g) unsweetened baking chocolate" cookbook:rich_brownies recipeIngredient "⅔ cup (160 g/1.6 dl) solid fat: margarine, butter, shortening, or lard." cookbook:rich_brownies recipeInstructions ["Heat oven to 350\u00b0F\/175\u00b0C.","Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat while stirring often.","Remove from heat.","Mix in the sugar, eggs and vanilla.","Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture.","Mix in the nuts.","Spread into a 13-inch by 9-inch baking pan, or into two 8-inch by 8-inch baking pans.","Bake for 30 minutes, or until brownies pull away from the sides of the pan."] cookbook:rich_brownies recipeNotes "* This works well with 3 Tablespoons of oil in place of the solid fat. When using lard, \u2153 cup should be about right. * Unlike other brownie recipes which use cocoa powder and fill one small pan, this recipe uses baking chocolate and fills two small pans or one large one. " cookbook:rich_brownies type cookbook:recipes cookbook:rich_brownies url https://en.wikibooks.org/wiki/Cookbook:Rich_Brownies cookbook:ricotta_cheese label "ricotta cheese" cookbook:ricotta label "''ricotta''" cookbook:ricotta label "ricotta" cookbook:ricotta label "ricotta cheese" cookbook:ricotta_lasagne difficulty 4 cookbook:ricotta_lasagne label "lasagna con la ricotta" cookbook:ricotta_lasagne label "ricotta lasagna" cookbook:ricotta_lasagne label "ricotta lasagne" cookbook:ricotta_lasagne name "Ricotta Lasagne" cookbook:ricotta_lasagne recipeCategory category:cheese_recipes cookbook:ricotta_lasagne recipeCategory category:difficult_recipes cookbook:ricotta_lasagne recipeCategory category:ground_beef_recipes cookbook:ricotta_lasagne recipeCategory category:italian_recipes cookbook:ricotta_lasagne recipeCategory category:lasagne_recipes cookbook:ricotta_lasagne recipeCategory category:pasta_recipes cookbook:ricotta_lasagne recipeCategory category:pasta_sauce_recipes cookbook:ricotta_lasagne recipeCategory category:sausage_recipes cookbook:ricotta_lasagne recipeCuisine cookbook:cuisine_of_italy cookbook:ricotta_lasagne recipeFoodstuff cookbook:beef cookbook:ricotta_lasagne recipeFoodstuff cookbook:egg cookbook:ricotta_lasagne recipeFoodstuff cookbook:mozzarella_cheese cookbook:ricotta_lasagne recipeFoodstuff cookbook:onion cookbook:ricotta_lasagne recipeFoodstuff cookbook:parmesan_cheese cookbook:ricotta_lasagne recipeFoodstuff cookbook:parsley cookbook:ricotta_lasagne recipeFoodstuff cookbook:ricotta cookbook:ricotta_lasagne recipeIngredient "1 1/2 teaspoons dried basil" cookbook:ricotta_lasagne recipeIngredient "1/2 cup water" cookbook:ricotta_lasagne recipeIngredient "1/2 lb. minced (ground) beef" cookbook:ricotta_lasagne recipeIngredient "1/2 onion, chopped fine" cookbook:ricotta_lasagne recipeIngredient "12 oz tomato paste" cookbook:ricotta_lasagne recipeIngredient "1/2 Tablespoon salt" cookbook:ricotta_lasagne recipeIngredient "1/2 teaspoon fennel seed" cookbook:ricotta_lasagne recipeIngredient "1/4 cup chopped parsley (divided)" cookbook:ricotta_lasagne recipeIngredient "1/4 teaspoon black pepper" cookbook:ricotta_lasagne recipeIngredient "16 oz package lasagna" cookbook:ricotta_lasagne recipeIngredient "16 oz package of mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)" cookbook:ricotta_lasagne recipeIngredient "1 egg" cookbook:ricotta_lasagne recipeIngredient "1 lb. sweet Italian sausage" cookbook:ricotta_lasagne recipeIngredient "1 Tablespoon salt" cookbook:ricotta_lasagne recipeIngredient "2 cloves garlic, crushed" cookbook:ricotta_lasagne recipeIngredient "2 cups ricotta cheese" cookbook:ricotta_lasagne recipeIngredient "3 1/2 Tablespoons sugar" cookbook:ricotta_lasagne recipeIngredient "4 cups canned whole tomatoes, undrained, halved, seeds removed" cookbook:ricotta_lasagne recipeIngredient "about 3 Tbsp. grated Parmesan cheese" cookbook:ricotta_lasagne recipeInstructions ["Remove sausage casings, and break sausage into small bits.","Saut\u00e9 sausage and ground beef in 5-quart saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.","Add sugar, 1 Tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.","Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer, covered and stirring occasionally for 1 1\/2 hours.","Preheat oven to 275 degrees F.","Cook and drain pasta.","In a medium bowl mix ricotta, egg, 1\/2 teaspoon salt and remaining parsley.","Assemble your lasagna in a 13" x 9" x 2" roasting pan (listed bottom to top):","*bottom layer of sauce (approx. 1 1\/2 cups)","*layer of pasta (overlapping slightly)","*layer of 1\/2 the ricotta mixture","*layer of 1\/3 of the mozzarella","*sauce layer (again, about 1 1\/2 cups)","*layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)","*layer of pasta","*layer of remaining ricotta","*layer of 1\/3 of the mozzarella","*layer of remaining sauce","*layer of sprinkled Parmesan","*layer of remaining mozzarella","Cover the lasagna with foil and roast 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving."] cookbook:ricotta_lasagne recipeYield 12 cookbook:ricotta_lasagne totalTime "2-3 hours" cookbook:ricotta_lasagne type cookbook:recipes cookbook:ricotta_lasagne url https://en.wikibooks.org/wiki/Cookbook:Ricotta_Lasagne cookbook:ricotta name "Ricotta" cookbook:ricotta type cookbook:cheeses cookbook:ricotta type cookbook:ingredients cookbook:ricotta url https://en.wikibooks.org/wiki/Cookbook:Ricotta cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce difficulty 2 cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce label "rigatoni pasta with ricotta in tomato cream sauce" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce label "rigatoni with ricotta in tomato cream sauce" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce name "Rigatoni pasta with Ricotta in Tomato Cream Sauce" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce name "Rigatoni Pasta with Ricotta in Tomato Cream Sauce" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeCategory category:boiled_recipes cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeCategory category:cheese_recipes cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeCategory category:easy_recipes cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeCategory category:pasta_recipes cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeCategory category:pasta_sauce_recipes cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeCategory category:tomato_recipes cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeCategory category:vegetarian_recipes cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1 1/2 cups tomato sauce" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1 1/2 teaspoons granulated sugar" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1/2 cup Parmesan cheese, grated" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1/2 teaspoon oregano, finely diced" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1/2 teaspoon salt" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1/4 cup parsley, chopped." cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "16 ounces ricotta cheese" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "16 ounces Rigatoni (or other) pasta" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1/8 teaspoon black pepper" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1 can (28 oz) plum tomatoes, drained and chopped" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1 cup heavy cream" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1 cup onions, finely chopped" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "1 tablespoon butter" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "2 tablespoons basil, finely diced" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "2 tablespoons olive oil" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeIngredient "3 garlic cloves, minced" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeInstructions ["In a large pot bring 2 quarts of lightly salted water to a boil.","Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed.","Over medium heat, melt butter and heat oil in a large skillet.","Lightly saut\u00e9 onions and garlic cloves, don't brown. Cook about 5-minutes.","Drain canned tomatoes, dice and add to skillet with onions and garlic.","Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.","Stir in ricotta cheese. Mix well and simmer for 5-minutes.","Stir in heavy cream and sugar. Mix well and simmer 5 minutes.","Remove from heat and add to cooked Rigatoni pasta. Mix well.","Stir in chopped parsley and sprinkle grated Parmesan cheese over top.","Serve hot."] cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce recipeYield 6 cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce totalTime "45 minutes" cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce type cookbook:recipes cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce url https://en.wikibooks.org/wiki/Cookbook:Rigatoni_pasta_with_Ricotta_in_Tomato_Cream_Sauce cookbook:rigatoni_pasta_with_ricotta_in_tomato_cream_sauce url https://en.wikibooks.org/wiki/Cookbook:Rigatoni_Pasta_with_Ricotta_in_Tomato_Cream_Sauce cookbook:rind label "rind" cookbook:risotto_ai_funghi name "Risotto ai funghi" cookbook:risotto_ai_funghi name "Risotto ai Funghi" cookbook:risotto_ai_funghi recipeCategory category:boiled_recipes cookbook:risotto_ai_funghi recipeCategory category:italian_recipes cookbook:risotto_ai_funghi recipeCategory category:mushroom_recipes cookbook:risotto_ai_funghi recipeCategory category:recipes_with_images cookbook:risotto_ai_funghi recipeCategory category:recipes_with_metric_units cookbook:risotto_ai_funghi recipeCategory category:rice_recipes cookbook:risotto_ai_funghi recipeCategory category:risotto cookbook:risotto_ai_funghi recipeCategory category:side_dish_recipes cookbook:risotto_ai_funghi recipeCuisine cookbook:cuisine_of_italy cookbook:risotto_ai_funghi recipeFoodstuff cookbook:butter cookbook:risotto_ai_funghi recipeFoodstuff cookbook:garlic cookbook:risotto_ai_funghi recipeFoodstuff cookbook:mushroom cookbook:risotto_ai_funghi recipeFoodstuff cookbook:onion cookbook:risotto_ai_funghi recipeFoodstuff cookbook:parmesan_cheese cookbook:risotto_ai_funghi recipeFoodstuff cookbook:parsley cookbook:risotto_ai_funghi recipeFoodstuff cookbook:stock cookbook:risotto_ai_funghi recipeFoodstuff cookbook:wine cookbook:risotto_ai_funghi recipeIngredient "100 g freshly grated Parmesan Reggiano cheese" cookbook:risotto_ai_funghi recipeIngredient "1/2 litre of chicken stock" cookbook:risotto_ai_funghi recipeIngredient "1 cupful of white, dry wine" cookbook:risotto_ai_funghi recipeIngredient "1 large clove garlic, minced" cookbook:risotto_ai_funghi recipeIngredient "1 small (150 g) white onion, finely chopped" cookbook:risotto_ai_funghi recipeIngredient "200 g of porcini mushrooms, fresh or about 50 g dried" cookbook:risotto_ai_funghi recipeIngredient "250 g '''''Arborio, Vialone Nano''''' or '''''Carnaroli''''' risotto rice" cookbook:risotto_ai_funghi recipeIngredient "25 g salted butter" cookbook:risotto_ai_funghi recipeIngredient "a small bunch of flat-leaved parsley" cookbook:risotto_ai_funghi recipeInstructions ["If using dried mushrooms, soak them for at least 20 minutes in 200 ml of warm water. If the instructions on the packet say they should be soaked for less time, ignore them. Once they have reconstituted properly, chop about \u00bd of them into small pieces and roughly chop the rest. There's no need to soak fresh mushrooms.","Melt half the butter in preferably a medium sized frying pan, or saucepan, on a medium heat.",""Sweat" the onion and garlic in the butter until the onion is translucent. ''Under no circumstances should the onions and garlic burn. If they do burn, throw them away and start over.''","Now add the rice and swirl it around in the pan until it is also coated in the butter. Leave for about 30 seconds. Again it should not even come close to burning.","Now splash in the wine - it should fizz and steam dramatically - and wait for it to evaporate.","Add about half the stock slowly, one ladle at a time.","Some feel slowly adding the stock is nonsense because they are off doing something else risking the rice "catching" and burning. Some feel makes no discernible difference to the taste. Most would agree that this doesn't affect the taste, but does change the texture. If you don't mind a different texture, you may also use a food processor at this step.","Stir the rice about every 2 minutes to release the starch and add more stock if there is the slightest chance of the rice drying out.","After about 5 minutes of cooking add the mushrooms and their juice (or ''liquor'' as it is called). If using dried mushrooms, make sure to avoid adding the dirt that has sedimented at the bottom of the container in which they've dried.","The secret of Risotto is that the rice should be cooked to a point the Italians call ''al dente'' - which means the rice should have a bit of bite left, rather than be squashy and flaccid. This takes anywhere between 15 and 20 minutes, but be sure to start testing small spoonfuls after about 15 minutes cooking.",":The rice should be fairly glutinous and not too runny. Ideally is should spread out on its own across the plate when served, not remaining in a lump in the middle.","When you feel the rice is cooked, take it off the heat and add the chopped parsley, the remaining butter and about 2 Tbsp of the Parmesan cheese and mix it all in together. Adjust the seasoning as well. The Italians call this ''The Mantecatura period'' !","Now let it stand for about 2 minutes and serve."] cookbook:risotto_ai_funghi recipeNotes "* A good indication is a large CUPFUL of rice per person - although that makes TWO cupfuls of cooked rice, which is a lot of rice to eat ''without'' adding mushrooms, onion, cheese and a nibble of salad! * Dried porcini mushrooms are almost better than fresh, as they flavour the water they are being reconstituted in with a wonderful mushroom flavour which adds to the taste ! * People have differing views on adding garlic. Mushrooms and garlic ARE a nice combination, but the garlic should never overpower the taste of the mushrooms. * A common alternative is to add the mushrooms between saut\u00e9eing the onion and toasting the rice. * Traditionally Italian risotto, and for that matter pasta, is served al dente - with some bite left in each grain, for some people this will seem to be undercooked, in which case use more stock. " cookbook:risotto_ai_funghi type cookbook:recipes cookbook:risotto_ai_funghi url https://en.wikibooks.org/wiki/Cookbook:Risotto_ai_funghi cookbook:risotto_ai_funghi url https://en.wikibooks.org/wiki/Cookbook:Risotto_ai_Funghi cookbook:risotto_alla_milanese difficulty 2 cookbook:risotto_alla_milanese name "Risotto alla Milanese" cookbook:risotto_alla_milanese recipeCategory category:boiled_recipes cookbook:risotto_alla_milanese recipeCategory category:cheese_recipes cookbook:risotto_alla_milanese recipeCategory category:easy_recipes cookbook:risotto_alla_milanese recipeCategory category:italian_recipes cookbook:risotto_alla_milanese recipeCategory category:rice_recipes cookbook:risotto_alla_milanese recipeCategory category:risotto cookbook:risotto_alla_milanese recipeCategory category:side_dish_recipes cookbook:risotto_alla_milanese recipeCookingTechnique cookbook:boiling cookbook:risotto_alla_milanese recipeCookingTechnique cookbook:chopping cookbook:risotto_alla_milanese recipeCookingTechnique cookbook:simmering cookbook:risotto_alla_milanese recipeCuisine cookbook:cuisine_of_italy cookbook:risotto_alla_milanese recipeEquipment cookbook:mortar_and_pestle cookbook:risotto_alla_milanese recipeFoodstuff cookbook:broth cookbook:risotto_alla_milanese recipeFoodstuff cookbook:butter cookbook:risotto_alla_milanese recipeFoodstuff cookbook:margarine cookbook:risotto_alla_milanese recipeFoodstuff cookbook:onion cookbook:risotto_alla_milanese recipeFoodstuff cookbook:parmesan_cheese cookbook:risotto_alla_milanese recipeFoodstuff cookbook:parsley cookbook:risotto_alla_milanese recipeFoodstuff cookbook:pepper cookbook:risotto_alla_milanese recipeFoodstuff cookbook:rice cookbook:risotto_alla_milanese recipeFoodstuff cookbook:saffron cookbook:risotto_alla_milanese recipeFoodstuff cookbook:salt cookbook:risotto_alla_milanese recipeFoodstuff cookbook:tomato cookbook:risotto_alla_milanese recipeFoodstuff cookbook:wine cookbook:risotto_alla_milanese recipeIngredient "½ cup dry white wine" cookbook:risotto_alla_milanese recipeIngredient "¼ cup freshly grated Parmesan cheese" cookbook:risotto_alla_milanese recipeIngredient "¼ teaspoon saffron threads" cookbook:risotto_alla_milanese recipeIngredient "½ teaspoon salt" cookbook:risotto_alla_milanese recipeIngredient "1½ cups uncooked risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio, Carnaroli or Vialone Nano are traditionally best. Other rices that work well are Maratelli and Roma.)" cookbook:risotto_alla_milanese recipeIngredient "1 large onion, chopped" cookbook:risotto_alla_milanese recipeIngredient "3½ to 4 cups chicken broth" cookbook:risotto_alla_milanese recipeIngredient "7 Tablespoons butter or margarine, divided" cookbook:risotto_alla_milanese recipeIngredient "Chopped fresh parsley, fresh parsley sprig and tomato slices for garnish (optional)" cookbook:risotto_alla_milanese recipeIngredient "Dash pepper" cookbook:risotto_alla_milanese recipeInstructions ["Crush saffron in mortar with pestle to a powder. Place saffron in glass measuring cup.","Bring broth to a boil in small saucepan over medium heat; reduce heat to low.","Stir \u00bd cup broth into saffron to dissolve; set aside. Keep remaining broth hot.","Heat 6 tablespoons butter in large, heavy skillet or 2\u00bd-quarts saucepan over medium heat until melted and bubbly.","Cook and stir onion 5 minutes or until onion is soft.","Stir in rice; cook and stir 2 minutes.","Stir in wine, salt and pepper.","Cook, uncovered, over medium-high heat 3 to 5 minutes until wine has evaporated, stirring occasionally.","Measure \u00bd cup hot broth; stir into rice mixture. Reduce heat to medium-low, maintaining a simmer throughout adding broth.","Cook and stir until broth has absorbed. Repeat, adding \u00bd cup broth 3 more times, cooking and stirring until broth has absorbed.","Add saffron-flavored broth to rice and cook until absorbed.","Continue to add remaining broth, \u00bd cup at a time, cooking and stirring until rice is tender but firm and mixture has slight creamy consistency. (Not all broth may be necessary. Total cooking time of rice will be about 20 minutes.)","Remove risotto from heat.","Stir in remaining 1 tablespoon butter and cheese.","Garnish, if desired.","Serve immediately."] cookbook:risotto_alla_milanese recipeNotes "* May substitute vegetable broth for chicken broth. * Often served with Osso Buco " cookbook:risotto_alla_milanese recipeYield 6 to 8 cookbook:risotto_alla_milanese totalTime "1 hour" cookbook:risotto_alla_milanese type cookbook:recipes cookbook:risotto_alla_milanese url https://en.wikibooks.org/wiki/Cookbook:Risotto_alla_Milanese cookbook:risotto difficulty 2 cookbook:risotto_ii difficulty 2 cookbook:risotto_ii name "Risotto II" cookbook:risotto_ii name "Traditional Italian Risotto" cookbook:risotto_ii recipeCategory category:boiled_recipes cookbook:risotto_ii recipeCategory category:cheese_recipes cookbook:risotto_ii recipeCategory category:easy_recipes cookbook:risotto_ii recipeCategory category:italian_recipes cookbook:risotto_ii recipeCategory category:rice_recipes cookbook:risotto_ii recipeCategory category:risotto cookbook:risotto_ii recipeCategory category:side_dish_recipes cookbook:risotto_ii recipeCookingTechnique cookbook:chopping cookbook:risotto_ii recipeCookingTechnique cookbook:sautéing cookbook:risotto_ii recipeCuisine cookbook:cuisine_of_italy cookbook:risotto_ii recipeFoodstuff cookbook:broth cookbook:risotto_ii recipeFoodstuff cookbook:olive_oil cookbook:risotto_ii recipeFoodstuff cookbook:onion cookbook:risotto_ii recipeFoodstuff cookbook:parmesan_cheese cookbook:risotto_ii recipeFoodstuff cookbook:rice cookbook:risotto_ii recipeFoodstuff cookbook:saffron cookbook:risotto_ii recipeFoodstuff cookbook:salt cookbook:risotto_ii recipeFoodstuff cookbook:wine cookbook:risotto_ii recipeIngredient "½ cup Parmesan cheese" cookbook:risotto_ii recipeIngredient "¾ cup white wine" cookbook:risotto_ii recipeIngredient "½ teaspoon saffron powder" cookbook:risotto_ii recipeIngredient "1 medium onion, chopped" cookbook:risotto_ii recipeIngredient "2½ cups risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)" cookbook:risotto_ii recipeIngredient "5 tablespoons extra virgin olive oil" cookbook:risotto_ii recipeIngredient "6 cups chicken broth" cookbook:risotto_ii recipeIngredient "salt to taste" cookbook:risotto_ii recipeInstructions ["Saut\u00e9 the onion until soft.","Add the rice and mix well until it is coated the oil.","Add the wine and stir constantly over medium heat until it evaporates.","Add enough broth to cover the rice and continue to stir until the liquid is absorbed.","Keep adding broth, a little at a time, while constantly stirring until the rice is done.","In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.","Stir in the Parmesan cheese and season with salt to taste.","Serve immediately."] cookbook:risotto_ii recipeYield 6 cookbook:risotto_ii totalTime "1 hour" cookbook:risotto_ii type cookbook:recipes cookbook:risotto_ii url https://en.wikibooks.org/wiki/Cookbook:Risotto_II cookbook:risotto_ii url https://en.wikibooks.org/wiki/Cookbook:Traditional_Italian_Risotto cookbook:risotto label "''risotto''" cookbook:risotto label "risotto" cookbook:risotto name "Risotto" cookbook:risotto recipeCategory category:boiled_recipes cookbook:risotto recipeCategory category:easy_recipes cookbook:risotto recipeCategory category:featured_recipes cookbook:risotto recipeCategory category:italian_recipes cookbook:risotto recipeCategory category:recipes_with_images cookbook:risotto recipeCategory category:recipes_with_metric_units cookbook:risotto recipeCategory category:rice_recipes cookbook:risotto recipeCategory category:risotto cookbook:risotto recipeCategory category:side_dish_recipes cookbook:risotto recipeCookingTechnique cookbook:mastering_the_art_of_cooking_paellas cookbook:risotto recipeCuisine cookbook:cuisine_of_italy cookbook:risotto recipeFoodstuff cookbook:asparagus cookbook:risotto recipeFoodstuff cookbook:broccoli cookbook:risotto recipeFoodstuff cookbook:broth cookbook:risotto recipeFoodstuff cookbook:butter cookbook:risotto recipeFoodstuff cookbook:cashew cookbook:risotto recipeFoodstuff cookbook:cucumber cookbook:risotto recipeFoodstuff cookbook:feta_cheese cookbook:risotto recipeFoodstuff cookbook:fish cookbook:risotto recipeFoodstuff cookbook:leek cookbook:risotto recipeFoodstuff cookbook:mushroom cookbook:risotto recipeFoodstuff cookbook:onion cookbook:risotto recipeFoodstuff cookbook:pepperoni cookbook:risotto recipeFoodstuff cookbook:potato cookbook:risotto recipeFoodstuff cookbook:rice cookbook:risotto recipeFoodstuff cookbook:rosemary cookbook:risotto recipeFoodstuff cookbook:saffron cookbook:risotto recipeFoodstuff cookbook:spices_and_herbs cookbook:risotto recipeFoodstuff cookbook:stock cookbook:risotto recipeFoodstuff cookbook:tomato cookbook:risotto recipeFoodstuff cookbook:wine cookbook:risotto recipeIngredient "1 glass of dry white wine" cookbook:risotto recipeIngredient "1 onion" cookbook:risotto recipeIngredient "25 grams (1 ounce) butter (a good rich butter is best)" cookbook:risotto recipeIngredient "400 grams (14 ounces) ''risotto'' rice (plump, medium grain rice that contains a lot of starch, the types Maratelli, Arborio, Carnaroli or Vialone Nano are traditionally best)" cookbook:risotto recipeIngredient "about a liter of stock/broth, but it's a good idea to have more than you need (as the amount needed is difficult to predict). What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, home-made is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed. Make sure the stock is clear too, or the texture of the risotto will become gritty (The article on stock contains information on clarifying stock)." cookbook:risotto recipeInstructions ["Finely chop the onion and sweat it very gently (cook over medium heat, without letting it brown) in some butter or olive oil. This is known as a ''soffritto'' in Italy.","Add the rice and cook until it has a transparent look (this shouldn't take long). Add some salt and pepper.","Add the wine. A hot pan will cause the alcohol to evaporate more quickly (and create a nice dramatic effect), but make sure you don't burn the rice or the ''soffritto''.","As the wine cooks away you will see the remaining liquid getting thicker as it's absorbing the starch from the rice. When it\u2019s more or less gone, add some stock. Do not add too much stock. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15 to 20 minutes.","Taste to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice. The choice between a liquid ''risotto'' or a firmer one is a matter of personal preference.","Let it rest for about a minute","Vigorously stir in the butter in small chunks at the time, taste to get the amount of butter right. Season with more salt and pepper to taste. This phase is called the ''mantecatura''.","Serve immediately. Risotto won't keep beyond the meal, but rehydrating it with some soup or stock can yield edible results."] cookbook:risotto recipeNotes "* This is only the most basic risotto recipe. Add ingredients only at the beginning (through the soffritto, when they need to cook with the rice) or at the very end in the mantecura (for ingredients that lose their flavour with too much cooking, such as herbs). If you want to use ingredients that require a very specific cooking time, like potatoes or broccoli, it's best to blanch them in advance, and add them to the risotto at the very end. It's very difficult to add them to the ''risotto'' halfway so that they will be cooked perfectly when the ''risotto'' is done. If you want the flavour of the stock to be present in these ingredients, blanch them in the stock. For some ingredients, like mushrooms, the cooking time isn't extremely important. These can simply be added to the risotto somewhere along the line. * A common mistake in making ''risotto'' is to add too much of the extra ingredients. The star of the dish is the rice, and only very little else is needed. * Ingredients added at the last moment will be laced with butter. This can have a negative impact on the effect of some delicate ingredients, like garden cress. * Think of ''risotto'' as a way of making stock edible with a fork: the quality of the stock you use is the most important factor in the quality of your ''risotto''. * Use a different type of liquor to replace the white wine; vodka, whiskey, champagne and martini work well. Keep in mind that the color of the liquor will affect the rice. Using red wine will create a red risotto (which looks nice with fish or tomatoes). Ros\u00e9 wine will make a pink\/purple ''risotto'', which looks nice with asparagus. * Saffron added to the stock is ''risotto alla Milanese''. * If you are using some sweet ingredients, such as pumpkin, you may want to consider using leek instead of onion, to balance the taste. * Using large roasted breadcrumbs instead of parmesan cheese will create a nice contrast in texture with the ''risotto''. Put the breadcrumbs on top of the ''risotto'' at the last minute and don't stir, or they will soak up too much moisture and lose their crunch. * After step 3 you can move the contents into a rice cooker with the stock and left to its own devices to finish it off. The end result isn't quite as good, but the saving in effort makes it worthwhile. * Left over ''risotto'' is not particularly nice reheated on its own. So as not to waste the leftovers, you can form day old ''risotto'' into cakes or patties, coat them in flour and shallow fry them in olive oil, making risotto cakes. This can be served with a salad. *Place a pot over strong heat and pour in the stock to boil. You will need twice as much stock as the rice to be cooked (e.g. two cups of stock for one cup of dry rice). *Place a second pot over strong heat and drop in some butter. *Once the butter in the first pot has melted, pour in the rice and start saut\u00e9ing it, stirring continuously with a wooden spoon. The butter will soon start to froth. Extra seasonings can also be added at this point. *By this time, the stock will have started boiling. Pour it into the pot with the rice (caution: this produces hot steam suddenly), stir well to make sure that no rice has stuck on the inside of the pot, cover the pot and switch off the heat. *Leave alone for five to seven minutes, then serve. * Mushroom ''risotto''. Add mushrooms to the ''soffritto''. * Cashew nut and cucumber ''risotto''. Add chopped cucumber and roasted (unsalted) cashew nuts. * Feta cheese and rosemary ''risotto''. Add the rosemary to the ''soffritto'' and stir small chunks of the feta cheese through the ''risotto'' at the end. Use roasted breadcrumbs instead of parmesan cheese. * Paella is similar to a ''risotto'', but uses a very different cooking method. * Add sliced mushrooms, sliced sun-dried tomatoes and shredded pepperoni before adding the wine. Add tin of asparagus just before it finishes, or fresh asparagus stalks just before the wine. * Sweet pea risotto: add sweet peas about 10 minutes before mantecatura. " cookbook:risotto recipeYield 4 persons cookbook:risotto totalTime "40 minutes" cookbook:risotto type cookbook:recipes cookbook:risotto url https://en.wikibooks.org/wiki/Cookbook:Risotto cookbook:rissoles label "rissoles" cookbook:rissoles name "Rissoles" cookbook:rissoles recipeCategory category:australian_recipes cookbook:rissoles recipeCategory category:baked_recipes cookbook:rissoles recipeCategory category:ground_beef_recipes cookbook:rissoles recipeCategory category:main_course_recipes cookbook:rissoles recipeCategory category:pan_fried_recipes cookbook:rissoles recipeFoodstuff cookbook:beef cookbook:rissoles recipeFoodstuff cookbook:bread_crumb cookbook:rissoles recipeFoodstuff cookbook:egg cookbook:rissoles recipeFoodstuff cookbook:flour cookbook:rissoles recipeFoodstuff cookbook:spices_and_herbs cookbook:rissoles recipeIngredient "1/2 cup of breadcrumbs" cookbook:rissoles recipeIngredient "1 kilogram of regular grade beef mince (ground beef)" cookbook:rissoles recipeIngredient "2 eggs" cookbook:rissoles recipeIngredient "Gravy powder or flour" cookbook:rissoles recipeIngredient "various herbs" cookbook:rissoles recipeInstructions ["Place beef mince in mixing bowl with eggs, breadcrumbs and your favourite meat herbs and seasonings.","Mix thoroughly. When fully mixed, remove one handful and mould into a the shape of a very thick hamburger patty.","Roll the rissole in either flour or gravy powder (depending on your preferences).","Cook in the oven, on a BBQ, or in a frying pan on a medium level of heat until cooked through and outer layer is crunchy."] cookbook:rissoles type cookbook:recipes cookbook:rissoles url https://en.wikibooks.org/wiki/Cookbook:Rissoles cookbook:roast_beef difficulty 2 cookbook:roast_beef label "roast beef" cookbook:roast_beef name "Roast Beef" cookbook:roast_beef recipeCategory category:beef_recipes cookbook:roast_beef recipeCategory category:easy_recipes cookbook:roast_beef recipeCategory category:english_recipes cookbook:roast_beef recipeCategory category:main_course_recipes cookbook:roast_beef recipeCategory category:meat_recipes cookbook:roast_beef recipeCategory category:recipes_with_images cookbook:roast_beef recipeCategory category:recipes_with_metric_units cookbook:roast_beef recipeCategory category:roasted_recipes cookbook:roast_beef recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:roast_beef recipeYield 4 cookbook:roast_beef_round_with_au_jus name "Roast Beef Round with Au Jus" cookbook:roast_beef_round_with_au_jus recipeCategory category:baked_recipes cookbook:roast_beef_round_with_au_jus recipeCategory category:beef_recipes cookbook:roast_beef_round_with_au_jus recipeCategory category:main_course_recipes cookbook:roast_beef_round_with_au_jus recipeCategory category:roasted_recipes cookbook:roast_beef_round_with_au_jus recipeCategory category:wine_recipes cookbook:roast_beef_round_with_au_jus recipeIngredient "1 (2 1/2 pounds) eye of round roast, trimmed of extra fat" cookbook:roast_beef_round_with_au_jus recipeIngredient "1-2 tbs all-purpose flour, depending on how much drippings you get." cookbook:roast_beef_round_with_au_jus recipeIngredient "1 cup red wine" cookbook:roast_beef_round_with_au_jus recipeIngredient "1 Tbs dried rosemary" cookbook:roast_beef_round_with_au_jus recipeIngredient "1 Tbs each salt and freshly ground black pepper" cookbook:roast_beef_round_with_au_jus recipeIngredient "2 Tbs dried thyme" cookbook:roast_beef_round_with_au_jus recipeIngredient "Olive oil" cookbook:roast_beef_round_with_au_jus recipeInstructions ["Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.","Insert a probe thermometer into the center of the roast. Place on a roasting rack in a large (not nonstick!) roasting pan and bake at 200 degrees F until internal temperature reaches 120 degrees.","Remove roast from pan and heat pan over high heat while oven heats to 500 degrees F.","Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135 for medium-rare.","Remove roast from pan and keep warm.","Skim fat from pan juices and reserve 1-2 tbs, depending on how much ''jus'' you get. Remove remaining drippings from pan and reserve.","Whisk in flour and heat on two burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.","Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by 1\/3.","Serve beef warm with au jus."] cookbook:roast_beef_round_with_au_jus type cookbook:recipes cookbook:roast_beef_round_with_au_jus url https://en.wikibooks.org/wiki/Cookbook:Roast_Beef_Round_with_Au_Jus cookbook:roast_beef totalTime "90 minutes" cookbook:roast_beef type cookbook:recipes cookbook:roast_beef url https://en.wikibooks.org/wiki/Cookbook:Roast_Beef cookbook:roast_butternut,_biltong_and_brown_rice_salad label "roast butternut" cookbook:roast_butternut,_biltong_and_brown_rice_salad name "Roast Butternut, Biltong and Brown Rice Salad" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeCategory category:beef_recipes cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeCategory category:recipes_with_images cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeCategory category:rice_recipes cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeCategory category:roasted_recipes cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeCategory category:squash_recipes cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeFoodstuff cookbook:biltong cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeFoodstuff cookbook:cucumber cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeFoodstuff cookbook:feta_cheese cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeFoodstuff cookbook:olive_oil cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeFoodstuff cookbook:rice cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "100g feta cheese (Optional)" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "1 1/3 cups brown rice" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "1/2 cup finely sliced biltong" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "1 cup cucumber, cubed or shaved into ribbons" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "1 small butternut, peeled and chopped" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "2 Tbsp parsley or mint, chopped" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "3 Tbsp olive oil" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "3 Tbsp onion roasted seeds (Or plain roasted seeds)" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeIngredient "Salt and milled pepper" cookbook:roast_butternut,_biltong_and_brown_rice_salad recipeInstructions ["Pre-heat oven to 180C","Cook brown rice according to packet instructions","Drain and set aside","Toss butternut, olive oil and seasoning into a roasting pan","Roast butternut until cooked through and slightly charred","Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs","Serve tossed with your favourite vinaigrette or honey mustard dressing"] cookbook:roast_butternut,_biltong_and_brown_rice_salad type cookbook:recipes cookbook:roast_butternut,_biltong_and_brown_rice_salad url https://en.wikibooks.org/wiki/Cookbook:Roast_Butternut,_Biltong_and_Brown_Rice_Salad cookbook:roast_chicken label "roast chicken" cookbook:roast_chicken name "Roast Chicken" cookbook:roast_chicken_on_salt label "roast chicken on salt" cookbook:roast_chicken_on_salt name "Roast Chicken on Salt" cookbook:roast_chicken_on_salt recipeCategory category:chicken_recipes cookbook:roast_chicken_on_salt recipeCategory category:main_course_recipes cookbook:roast_chicken_on_salt recipeCategory category:roasted_recipes cookbook:roast_chicken_on_salt recipeCategory category:russian_recipes cookbook:roast_chicken_on_salt recipeCuisine cookbook:cuisine_of_russia cookbook:roast_chicken_on_salt recipeFoodstuff cookbook:chicken cookbook:roast_chicken_on_salt recipeFoodstuff cookbook:garlic cookbook:roast_chicken_on_salt recipeFoodstuff cookbook:lemon cookbook:roast_chicken_on_salt recipeFoodstuff cookbook:rosemary cookbook:roast_chicken_on_salt recipeFoodstuff cookbook:salt cookbook:roast_chicken_on_salt recipeIngredient "1 chicken, plucked and dressed" cookbook:roast_chicken_on_salt recipeIngredient "1 kg salt" cookbook:roast_chicken_on_salt recipeIngredient "1 lemon, quartered" cookbook:roast_chicken_on_salt recipeIngredient "4 peeled cloves of garlic" cookbook:roast_chicken_on_salt recipeIngredient "several sprigs of fresh rosemary" cookbook:roast_chicken_on_salt recipeInstructions ["Stuff the chicken with the quartered lemon, garlic and rosemary.","Bind the chicken ready for roasting.","Fill a baking tray with the salt and place the chicken on top.","Roast for 90 minutes at 190\u00b0 C."] cookbook:roast_chicken_on_salt type cookbook:recipes cookbook:roast_chicken_on_salt url https://en.wikibooks.org/wiki/Cookbook:Roast_Chicken_on_Salt cookbook:roast_chicken recipeCategory category:chicken_recipes cookbook:roast_chicken recipeCategory category:main_course_recipes cookbook:roast_chicken recipeCategory category:roasted_recipes cookbook:roast_chicken recipeFoodstuff cookbook:bacon cookbook:roast_chicken recipeFoodstuff cookbook:butter cookbook:roast_chicken recipeFoodstuff cookbook:chicken cookbook:roast_chicken recipeFoodstuff cookbook:lemon cookbook:roast_chicken recipeFoodstuff cookbook:olive_oil cookbook:roast_chicken recipeFoodstuff cookbook:pancetta cookbook:roast_chicken recipeFoodstuff cookbook:pepper cookbook:roast_chicken recipeFoodstuff cookbook:salt cookbook:roast_chicken recipeIngredient "1 chicken, plucked with giblets removed" cookbook:roast_chicken recipeIngredient "1 lemon, halved" cookbook:roast_chicken recipeIngredient "Olive oil" cookbook:roast_chicken recipeIngredient "Salt and pepper" cookbook:roast_chicken recipeInstructions ["Preheat your oven to 200\u00b0C (390\u00b0F)","Rub salt in the cavity of the chicken, then insert the two halves of lemon.","Rub the chicken skin all over with olive oil, then season generously with salt and pepper. Place in a lightly oiled roasting tin.","Roast for 20 minutes per 450g (1 lb) plus an additional 30 minutes at the end.","Remove the chicken from the oven, cover loosely with foil and allow to rest for 20 minutes before carving."] cookbook:roast_chicken recipeNotes "* The chicken will be cooked when the juices run clear after it is removed from the oven. To check this, insert a knife tip into through the thickest part of the thigh and, using the flat of the knife, push against the flesh and look at the juice running out of the thigh. * Always make sure that your chicken is well rested before carving. Resting allows the juices to go back into the flesh thereby moistening the meat. * Baste the chicken in the fat that runs from it during cooking. * Put the chicken in the oven breast side down for the first half an hour of cooking, so that the juice in the chicken runs into the breast. However, this will make it difficult to crisp the breast skin. * Cover the breast with rashers of streaky bacon or pancetta. The fat in the bacon will cook out into the breast meat underneath. * You can part the skin from the breast meat prior to cooking. Carefully separate the two with your fingers taking care not to tear the skin. Into the gap between the skin you can insert softened butter to keep the meat moist. This butter can be flavoured to impart flavor to the meat using chopped bacon, herbs and other seasonings. * Slow roast the chicken at 120\u00b0C (250\u00b0F). This will take much longer, but the meat loses less water when roasted at lower temperatures. Check with a thermometer to see if it is done. * Some chefs, such as Jacques Pepin, recommend trussing the chicken before roasting so that it roasts evenly. There are several ways to truss a chicken, both with a trussing needle and without.<ref>{{cite book|title=La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking|author=Pepin, Jaques|publisher=Pocket|isbn=067179020X|page=218\u2013222}}<\/ref> " cookbook:roast_chicken type cookbook:recipes cookbook:roast_chicken url https://en.wikibooks.org/wiki/Cookbook:Roast_Chicken cookbook:roast_dinner label "roast dinner" cookbook:roasted_brined_turkey difficulty 4 cookbook:roasted_brined_turkey label "roasted brined turkey" cookbook:roasted_brined_turkey name "Roasted Brined Turkey" cookbook:roasted_brined_turkey recipeCategory category:american_recipes cookbook:roasted_brined_turkey recipeCategory category:difficult_recipes cookbook:roasted_brined_turkey recipeCategory category:featured_recipes cookbook:roasted_brined_turkey recipeCategory category:main_course_recipes cookbook:roasted_brined_turkey recipeCategory category:recipes_with_images cookbook:roasted_brined_turkey recipeCategory category:roasted_recipes cookbook:roasted_brined_turkey recipeCategory category:thanksgiving_recipes cookbook:roasted_brined_turkey recipeCategory category:turkey_recipes cookbook:roasted_brined_turkey recipeCategory category:vegetable_recipes cookbook:roasted_brined_turkey recipeCuisine cookbook:cuisine_of_the_united_states cookbook:roasted_brined_turkey recipeCuisine cookbook:louisiana_creole_cuisine cookbook:roasted_brined_turkey recipeCuisine cookbook:new_england_cuisine cookbook:roasted_brined_turkey recipeIngredient "1 1/2 celery stalks, chopped coarse" cookbook:roasted_brined_turkey recipeIngredient "1 1/2 medium carrots, chopped coarse" cookbook:roasted_brined_turkey recipeIngredient "* 1/2 cup firmly packed light brown sugar" cookbook:roasted_brined_turkey recipeIngredient "1/2 gallon of water" cookbook:roasted_brined_turkey recipeIngredient "16-18 pound turkey" cookbook:roasted_brined_turkey recipeIngredient "1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy" cookbook:roasted_brined_turkey recipeIngredient "* 2 cups salt" cookbook:roasted_brined_turkey recipeIngredient "2 gallons of ice water (50% ice)" cookbook:roasted_brined_turkey recipeIngredient "2 Tbs. (1/2 stick) unsalted butter to coat skin of turkey" cookbook:roasted_brined_turkey recipeIngredient "* 2 Tbs. peppercorns" cookbook:roasted_brined_turkey recipeIngredient "3 medium onions, chopped coarse" cookbook:roasted_brined_turkey recipeIngredient "3 tablespoons unsalted butter, melted" cookbook:roasted_brined_turkey recipeIngredient "4 cups kosher salt or 2 cups table salt" cookbook:roasted_brined_turkey recipeIngredient "6 thyme sprigs" cookbook:roasted_brined_turkey recipeInstructions ["Dissolve salt in 2 gallons of cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool (40 degrees or less (4.4\u00b0C)) spot for 4 to 6 hours.","Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.","Adjust oven rack to lowest position, and heat oven to 400 degrees (204.4\u00b0C). Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.","Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.","Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg\/thigh side up. If liquid in pan has totally evaporated, add another 1\/2 cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg\/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165 degrees (73.9\u00b0C) and thigh registers 170 to 175 degrees (76.7\u00b0C to 79.4\u00b0C) on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest until ready to carve. Serve with gravy."] cookbook:roasted_brined_turkey recipeYield 6-12 cookbook:roasted_brined_turkey totalTime "4 hours" cookbook:roasted_brined_turkey type cookbook:recipes cookbook:roasted_brined_turkey url https://en.wikibooks.org/wiki/Cookbook:Roasted_Brined_Turkey cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce label "roasted chicken nachos with green chili-cheese sauce" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce name "Roasted Chicken Nachos With Green Chili-Cheese Sauce" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCategory category:appetizer_recipes cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCategory category:cheese_recipes cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCategory category:chicken_recipes cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCategory category:chile_recipes cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCategory category:main_course_recipes cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCategory category:recipes_with_metric_units cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCategory category:southwestern_recipes cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCookingTechnique cookbook:boiling cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCookingTechnique cookbook:browning cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCookingTechnique cookbook:roasting cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCookingTechnique cookbook:simmering cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCookingTechnique cookbook:toasting cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeCuisine cookbook:southwestern_cuisine cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeEquipment cookbook:blender cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeEquipment cookbook:oven cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeEquipment cookbook:saucepan cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeEquipment cookbook:whisk cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:butter cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:chicken cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:cilantro cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:cumin cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:flour cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:garlic cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:jalapeño cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:lime cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:monterey_jack_cheese cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:onion cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:pepper cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:salt cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:sour_cream cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:stock cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:tomatillo cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeFoodstuff cookbook:tomato cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1 (1-pound) (450g) bag salted corn tortilla chips" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1/2 medium onion, peeled and quartered" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1 (3-pound) whole (1350g) roasted chicken, meat finely shredded, skin and bones discarded" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1/4 cup [60ml] (1/2 stick) unsalted butter" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1/4 cup all-purpose [60ml] flour" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1 handful fresh cilantro leaves, coarsely chopped" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1 jalapeño, chopped" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1 lime, juiced" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1 pint (570ml) cherry tomatoes, halved" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "1 teaspoon toasted cumin seeds" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "2 cups chicken (480ml) stock, at room temperature" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "2 garlic clove, peeled" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "2 green onions, white and green parts, chopped" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "2 handfuls fresh cilantro leaves, hand shredded" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "2 jalapeños, stemmed" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "2 limes, juiced" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "4 cups shredded (950ml) Monterey Jack cheese" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "4 medium tomatillos, husked and rinsed (or used canned if unavailable)" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "Kosher (coarse or margarita) salt" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "Kosher (coarse or margarita) salt and freshly ground black pepper" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeIngredient "Sour cream and guacamole, for serving" cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce recipeInstructions ["Bring a pot of water to a boil; add the tomatillos, jalape\u00f1os, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft.","#Drain and cool slightly, then put them in a blender.","#Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1\/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this green salsa (''salsa verde'').","Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan.","#Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.","#Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown.","#Gradually whisk in the chicken stock and simmer for 8 minutes to thicken.","#Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce.","Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.","Make a quick salsa by combining the cherry tomatoes, onions, jalape\u00f1o, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.","To build these awesome nachos:","Preheat the oven to 350 degrees F (180c).","Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack.","Make 3 or 4 layers of the nachos, depending on the size of the platter.","Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.","Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side."] cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce type cookbook:recipes cookbook:roasted_chicken_nachos_with_green_chili-cheese_sauce url https://en.wikibooks.org/wiki/Cookbook:Roasted_Chicken_Nachos_With_Green_Chili-Cheese_Sauce cookbook:roasted_eggplant name "Roasted eggplant" cookbook:roasted_eggplant name "Roasted Eggplant" cookbook:roasted_eggplant recipeCategory category:eggplant_recipes cookbook:roasted_eggplant recipeCategory category:roasted_recipes cookbook:roasted_eggplant recipeCategory category:romanian_recipes cookbook:roasted_eggplant recipeCategory category:side_dish_recipes cookbook:roasted_eggplant recipeCategory category:vegan_recipes cookbook:roasted_eggplant recipeCookingTechnique cookbook:mincing cookbook:roasted_eggplant recipeCookingTechnique cookbook:purée cookbook:roasted_eggplant recipeCuisine cookbook:vegan_cuisine cookbook:roasted_eggplant recipeFoodstuff cookbook:eggplant cookbook:roasted_eggplant recipeFoodstuff cookbook:oil_and_fat cookbook:roasted_eggplant recipeFoodstuff cookbook:salt cookbook:roasted_eggplant recipeIngredient "eggplant" cookbook:roasted_eggplant recipeIngredient "oil" cookbook:roasted_eggplant recipeIngredient "salt" cookbook:roasted_eggplant recipeInstructions ["Take one eggplant or more roast it in a old pan with oil. It is advisable that the pan would have ribs so that eggplant won't be cooking in its own juices.","During the roasting, make holes in the eggplant with a fork, the steam accumulates in it and needs to get out.","After the eggplant is absolutely soft and most of its peel is blackened, put the eggplant on a board and cut it lengthwise. Keep the flesh of the eggplant and remove all the burned skin.","Mince the eggplant with a knife to a pur\u00e9e, keeping the seeds whole. The cutting should be done with a stainless steel chopper or wooden chopper. (In my opinion it is best to use a stainless steel chopper).","Pass the roasted eggplant into a glass or plastic bowl and add between half a spoon to one full spoon of oil for every eggplant, and salt according to ones own taste. Then chop the onion in small pieces and add it in the eggplant salad.","Store in the refrigerator until serving time."] cookbook:roasted_eggplant type cookbook:recipes cookbook:roasted_eggplant url https://en.wikibooks.org/wiki/Cookbook:Roasted_eggplant cookbook:roasted_eggplant url https://en.wikibooks.org/wiki/Cookbook:Roasted_Eggplant cookbook:roasted_meatballs_(kyufteta) label "kyufteta" cookbook:roasted_meatballs_(kyufteta) name "Kyufteta" cookbook:roasted_meatballs_(kyufteta) name "Roasted Meatballs (Kyufteta)" cookbook:roasted_meatballs_(kyufteta) recipeCategory category:bulgarian_recipes cookbook:roasted_meatballs_(kyufteta) recipeCategory category:ground_beef_recipes cookbook:roasted_meatballs_(kyufteta) recipeCategory category:main_course_recipes cookbook:roasted_meatballs_(kyufteta) recipeCategory category:pork_recipes cookbook:roasted_meatballs_(kyufteta) recipeCategory category:roasted_recipes cookbook:roasted_meatballs_(kyufteta) recipeCuisine cookbook:cuisine_of_bulgaria cookbook:roasted_meatballs_(kyufteta) recipeFoodstuff cookbook:egg cookbook:roasted_meatballs_(kyufteta) recipeFoodstuff cookbook:nutmeg cookbook:roasted_meatballs_(kyufteta) recipeFoodstuff cookbook:onion cookbook:roasted_meatballs_(kyufteta) recipeFoodstuff cookbook:pepper cookbook:roasted_meatballs_(kyufteta) recipeFoodstuff cookbook:pork cookbook:roasted_meatballs_(kyufteta) recipeFoodstuff cookbook:salt cookbook:roasted_meatballs_(kyufteta) recipeFoodstuff cookbook:thyme cookbook:roasted_meatballs_(kyufteta) recipeIngredient "1 1/2 teaspoons dried thyme (or as much fresh as you like)" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "1/2 cup of crumbled bread (preferably at least a day old)" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "1/2 lb pork, chopped (not too fatty)" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "1/4 lb ground beef" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "1 egg" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "1 onion, finely chopped" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "1 teaspoon grated nutmeg" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "black pepper, ground" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "salt" cookbook:roasted_meatballs_(kyufteta) recipeIngredient "white pepper, ground" cookbook:roasted_meatballs_(kyufteta) recipeInstructions ["Put all the ingredients in a bowl and knead well.","Form the mixture into balls approximately 1" (2.5 cm) in diameter and flatten them until \u00bd" (1.5) thick.","Place the balls in a baking pan spread with a bit of oil or cooking spray and roast at medium or high heat 15 minutes or until golden brown.","Turn the meatballs over and roast another 5 minutes until golden brown on the other side too.","When ready immediately remove from pan and place on kitchen paper to absorb excess fat."] cookbook:roasted_meatballs_(kyufteta) type cookbook:recipes cookbook:roasted_meatballs_(kyufteta) url https://en.wikibooks.org/wiki/Cookbook:Kyufteta cookbook:roasted_meatballs_(kyufteta) url https://en.wikibooks.org/wiki/Cookbook:Roasted_Meatballs_(Kyufteta) cookbook:roasted_oysters_with_madeira label "roasted oysters with madeira" cookbook:roasted_oysters_with_madeira name "Roasted Oysters with Madeira" cookbook:roasted_oysters_with_madeira recipeCategory category:main_course_recipes cookbook:roasted_oysters_with_madeira recipeCategory category:oyster_recipes cookbook:roasted_oysters_with_madeira recipeCategory category:roasted_recipes cookbook:roasted_oysters_with_madeira recipeCategory category:wine_recipes cookbook:roasted_oysters_with_madeira recipeCookingTechnique cookbook:roasting cookbook:roasted_oysters_with_madeira recipeEquipment cookbook:colander cookbook:roasted_oysters_with_madeira recipeFoodstuff cookbook:butter cookbook:roasted_oysters_with_madeira recipeFoodstuff cookbook:cayenne_pepper cookbook:roasted_oysters_with_madeira recipeFoodstuff cookbook:madeira_wine cookbook:roasted_oysters_with_madeira recipeFoodstuff cookbook:oyster cookbook:roasted_oysters_with_madeira recipeFoodstuff cookbook:salt cookbook:roasted_oysters_with_madeira recipeIngredient "1/2 cup madeira" cookbook:roasted_oysters_with_madeira recipeIngredient "1/4 stick butter" cookbook:roasted_oysters_with_madeira recipeIngredient "50 live small oysters" cookbook:roasted_oysters_with_madeira recipeIngredient "salt and cayenne pepper to taste" cookbook:roasted_oysters_with_madeira recipeInstructions ["Rinse the oysters in a colander and drain well.","Roast the oysters in their shells in a large pot over medium high heat until they are done and dry, but not scorched.","Remove the oysters from the shell onto a plate, without any of their liquor. Discard any oysters that failed to open.","Add the butter. When the butter has melted, add to another pan and place on low heat.","Add the Madeira, a little salt and cayenne. Serve when the Madeira is heated."] cookbook:roasted_oysters_with_madeira type cookbook:recipes cookbook:roasted_oysters_with_madeira url https://en.wikibooks.org/wiki/Cookbook:Roasted_Oysters_with_Madeira cookbook:roasted_pork_shoulder_(lechon_asado) label "lechon asao o asado" cookbook:roasted_pork_shoulder_(lechon_asado) name "Lechon Asado" cookbook:roasted_pork_shoulder_(lechon_asado) name "Roasted Pork Shoulder (Lechon Asado)" cookbook:roasted_pork_shoulder_(lechon_asado) recipeCategory category:main_course_recipes cookbook:roasted_pork_shoulder_(lechon_asado) recipeCategory category:pork_recipes cookbook:roasted_pork_shoulder_(lechon_asado) recipeCategory category:puerto_rican_recipes cookbook:roasted_pork_shoulder_(lechon_asado) recipeCategory category:recipes_with_metric_units cookbook:roasted_pork_shoulder_(lechon_asado) recipeCategory category:roasted_recipes cookbook:roasted_pork_shoulder_(lechon_asado) recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:roasted_pork_shoulder_(lechon_asado) recipeFoodstuff cookbook:garlic cookbook:roasted_pork_shoulder_(lechon_asado) recipeFoodstuff cookbook:olive_oil cookbook:roasted_pork_shoulder_(lechon_asado) recipeFoodstuff cookbook:oregano cookbook:roasted_pork_shoulder_(lechon_asado) recipeFoodstuff cookbook:pepper cookbook:roasted_pork_shoulder_(lechon_asado) recipeFoodstuff cookbook:pork cookbook:roasted_pork_shoulder_(lechon_asado) recipeFoodstuff cookbook:salt cookbook:roasted_pork_shoulder_(lechon_asado) recipeFoodstuff cookbook:thyme cookbook:roasted_pork_shoulder_(lechon_asado) recipeIngredient "1 1/2 tablespoons kosher salt" cookbook:roasted_pork_shoulder_(lechon_asado) recipeIngredient "12 medium garlic cloves, peeled" cookbook:roasted_pork_shoulder_(lechon_asado) recipeIngredient "1 tablespoon pepper" cookbook:roasted_pork_shoulder_(lechon_asado) recipeIngredient "2 tablespoons fresh thyme" cookbook:roasted_pork_shoulder_(lechon_asado) recipeIngredient "2 tablespoons olive oil" cookbook:roasted_pork_shoulder_(lechon_asado) recipeIngredient "2 tablespoons whole dry oregano" cookbook:roasted_pork_shoulder_(lechon_asado) recipeIngredient "2 tablespoon white wine vinegar" cookbook:roasted_pork_shoulder_(lechon_asado) recipeIngredient "One 4 1/2-pound (2.5kg) pork shoulder" cookbook:roasted_pork_shoulder_(lechon_asado) recipeInstructions ["Wash the pork shoulder.","Skin side down with a sharp knife make incisions in different places of the pork shoulder.","Grind together the garlic, pepper, oregano, and salt","When done grinding add in oil and vinegar and mix well.","Fill the incisions of the pork.","What ever is left over rub on the outside of the pork.","Put away in the refrigerator for 3 days.","If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.","Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.","Preheat the oven at 350\u00baF (180\u00b0C) for at least 10 minutes before you begin cooking the pork shoulder.","Cook the pork for 3 1\/2 hours.","Raise the temperature to 375\u00b0F (195\u00b0C) and cook for 15 to 30 minutes until the skin is toasted and browned."] cookbook:roasted_pork_shoulder_(lechon_asado) type cookbook:recipes cookbook:roasted_pork_shoulder_(lechon_asado) url https://en.wikibooks.org/wiki/Cookbook:Lechon_Asado cookbook:roasted_pork_shoulder_(lechon_asado) url https://en.wikibooks.org/wiki/Cookbook:Roasted_Pork_Shoulder_(Lechon_Asado) cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) difficulty 2 cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) label "schweinsbraten" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) name "Roasted Pork with Potatoes and Onions (Schweinsbraten)" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) name "Schweinsbraten" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeCategory category:beer_recipes cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeCategory category:easy_recipes cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeCategory category:main_course_recipes cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeCategory category:onion_recipes cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeCategory category:pork_recipes cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeCategory category:potato_recipes cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeCategory category:roasted_recipes cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeIngredient "1 (12-ounce) bottle of lager beer (for beer glaze)" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeIngredient "1 clove garlic (crushed)" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeIngredient "1 piece of pork (1,5 kg)" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeIngredient "2 tablespoons of caraway seeds" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeIngredient "2 yellow onions (medium)" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeIngredient "8 pieces of potatoes (medium)" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeIngredient "a pinch of freshly milled black pepper (to taste)" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeIngredient "a pinch of salt (to taste)" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeInstructions ["Preheat the oven to 170 \u2013 190\u00b0C.","Wash the meat thoroughly and pat it dry with a paper towel. For a crispy crunch on top of the meat, cut a diamond pattern (each about 1 inch long) into the fat side.","Rub salt, pepper and garlic well into the meat.","Fill a roasting tray with water to a depth of 2 cm and place the meat with the fat side down in it. Sprinkle it with caraway seeds and place onion rings on it.","Wash the peeled potatoes and place them next to the roast. Now roast the meat in the oven at 220C\u00b0 for about 1 hour.","As soon as the potatoes are soft, take them out of the dish and cover them with foil. Then turn the fat side of the meat up, sprinkle it again with caraway seeds and thinly sliced onions.","Roast it for another 30 \u2013 45 minutes, basting it frequently with juices from the dish or beer. If there is not enough liquid, you may add water. Only baste with little broth each time. Brush the crispy rind once more with cold beer towards the end of the cooking time. This ensures a crispy crackling.","The meat is done when only juice oozes out (no blood), and the crust should be brown and crunchy.","Deglaze the pan with beer and hot water and season it with salt and pepper. Scrape all browned bits sticking to the pan for a tasty sauce. Cut the meat into thin slices and arrange them with gravy, potatoes, and bread dumplings on a plate."] cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) recipeYield 6 - 8 cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) totalTime "prep: 2 hrs" cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) type cookbook:recipes cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) url https://en.wikibooks.org/wiki/Cookbook:Roasted_Pork_with_Potatoes_and_Onions_(Schweinsbraten) cookbook:roasted_pork_with_potatoes_and_onions_(schweinsbraten) url https://en.wikibooks.org/wiki/Cookbook:Schweinsbraten cookbook:roasted_rabbit label "roasted rabbit" cookbook:roasted_rabbit name "Roasted Rabbit" cookbook:roasted_rabbit recipeCategory category:main_course_recipes cookbook:roasted_rabbit recipeCategory category:rabbit_recipes cookbook:roasted_rabbit recipeCategory category:roasted_recipes cookbook:roasted_rabbit recipeIngredient "Butter" cookbook:roasted_rabbit recipeIngredient "Garlic powder" cookbook:roasted_rabbit recipeIngredient "Lemon juice" cookbook:roasted_rabbit recipeIngredient "Rabbit" cookbook:roasted_rabbit recipeInstructions ["Skin and wash rabbit","Rub surfaces of rabbit pieces with garlic powder and lemon. Place on a greased rack in a shallow pan.","Brush generously with melted butter or margarine and cover loosely with foil.","Roast at 325 degrees for 2 hours. Remove foil during last \u00bd hour to brown"] cookbook:roasted_rabbit type cookbook:recipes cookbook:roasted_rabbit url https://en.wikibooks.org/wiki/Cookbook:Roasted_Rabbit cookbook:roasted_redskin_potatoes label "roasted redskin potatoes" cookbook:roasted_redskin_potatoes name "Roasted Redskin Potatoes" cookbook:roasted_redskin_potatoes recipeCategory category:boiled_recipes cookbook:roasted_redskin_potatoes recipeCategory category:potato_recipes cookbook:roasted_redskin_potatoes recipeCategory category:roasted_recipes cookbook:roasted_redskin_potatoes recipeCategory category:side_dish_recipes cookbook:roasted_redskin_potatoes recipeIngredient "1 1/2 pounds redskin potatoes, halved" cookbook:roasted_redskin_potatoes recipeIngredient "1 Tbsp minced garlic" cookbook:roasted_redskin_potatoes recipeIngredient "1 tsp black pepper" cookbook:roasted_redskin_potatoes recipeIngredient "1 tsp salt" cookbook:roasted_redskin_potatoes recipeIngredient "2 tsp dried rosemary" cookbook:roasted_redskin_potatoes recipeIngredient "2 tsp dried thyme" cookbook:roasted_redskin_potatoes recipeIngredient "3 bay leaves" cookbook:roasted_redskin_potatoes recipeIngredient "3 Tbsp olive oil" cookbook:roasted_redskin_potatoes recipeInstructions ["Put potatoes and bay leaves in a large Dutch oven. Put enough water to cover and bring to a rolling boil. Cook for 15 minutes or until tender.","Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels.","Whisk together oil and remaining ingredients. Add potatoes and toss to coat.","Bake in a 425\u00b0 oven 10 minutes or until lightly to deeply brown. Serve."] cookbook:roasted_redskin_potatoes type cookbook:recipes cookbook:roasted_redskin_potatoes url https://en.wikibooks.org/wiki/Cookbook:Roasted_Redskin_Potatoes cookbook:roasted_rice_cakes_of_japan_(mochi) label "mochi" cookbook:roasted_rice_cakes_of_japan_(mochi) name "Mochi" cookbook:roasted_rice_cakes_of_japan_(mochi) name "Roasted Rice Cakes of Japan (Mochi)" cookbook:roasted_rice_cakes_of_japan_(mochi) recipeCategory category:boiled_recipes cookbook:roasted_rice_cakes_of_japan_(mochi) recipeCategory category:japanese_recipes cookbook:roasted_rice_cakes_of_japan_(mochi) recipeCategory category:recipes_with_metric_units cookbook:roasted_rice_cakes_of_japan_(mochi) recipeCategory category:rice_recipes cookbook:roasted_rice_cakes_of_japan_(mochi) recipeCategory category:roasted_recipes cookbook:roasted_rice_cakes_of_japan_(mochi) recipeCuisine cookbook:cuisine_of_japan cookbook:roasted_rice_cakes_of_japan_(mochi) recipeFoodstuff cookbook:rice cookbook:roasted_rice_cakes_of_japan_(mochi) recipeIngredient "1 to 1.25 cups of water per cup of rice" cookbook:roasted_rice_cakes_of_japan_(mochi) recipeIngredient "2 cups of brown rice" cookbook:roasted_rice_cakes_of_japan_(mochi) recipeIngredient "a pinch of sea salt per cup rice" cookbook:roasted_rice_cakes_of_japan_(mochi) recipeInstructions ["Wash the rice and soak for a couple of hours or throughout the night.","Cook the rice in a pressure pan.","Grind the cooked rice in a mortar until the grain is completely fluid and sticky. This will take at least 30 minutes of grinding when done by hand.","Shape the mash into 2-centimeter squares. Place the rice squares on an oiled plate and allow to dry for 1 to 2 days.","Keep covered in a cold dry room or in the refrigerator.","After this, roast the squares for 5 minutes in a pan."] cookbook:roasted_rice_cakes_of_japan_(mochi) type cookbook:recipes cookbook:roasted_rice_cakes_of_japan_(mochi) url https://en.wikibooks.org/wiki/Cookbook:Mochi cookbook:roasted_rice_cakes_of_japan_(mochi) url https://en.wikibooks.org/wiki/Cookbook:Roasted_Rice_Cakes_of_Japan_(Mochi) cookbook:roasted_vegetable_pasta label "roasted vegetable pasta" cookbook:roasted_vegetable_pasta name "Roasted Vegetable Pasta" cookbook:roasted_vegetable_pasta recipeCategory category:bell_pepper_recipes cookbook:roasted_vegetable_pasta recipeCategory category:leek_recipes cookbook:roasted_vegetable_pasta recipeCategory category:onion_recipes cookbook:roasted_vegetable_pasta recipeCategory category:pasta_recipes cookbook:roasted_vegetable_pasta recipeCategory category:recipes_with_metric_units cookbook:roasted_vegetable_pasta recipeCategory category:roasted_recipes cookbook:roasted_vegetable_pasta recipeIngredient "1 1/2 cups (360ml) tomato sauce" cookbook:roasted_vegetable_pasta recipeIngredient "1/2 cup (120ml) chopped fresh basil" cookbook:roasted_vegetable_pasta recipeIngredient "1/3 cup (80ml) grated Parmesan cheese" cookbook:roasted_vegetable_pasta recipeIngredient "1/4 cup (60ml) white wine" cookbook:roasted_vegetable_pasta recipeIngredient "1 medium red onion, whacked into eighths" cookbook:roasted_vegetable_pasta recipeIngredient "1 red bell pepper (sometimes use 2) cut into wide strips" cookbook:roasted_vegetable_pasta recipeIngredient "1 tablespoon (or less) of salt" cookbook:roasted_vegetable_pasta recipeIngredient "2 fresh sprigs of thyme" cookbook:roasted_vegetable_pasta recipeIngredient "3/4 pound (330g)dried penne pasta (doesn't have to be penne)" cookbook:roasted_vegetable_pasta recipeIngredient "3 large leeks, white parts only, split in half lengthwise and cut to bites sized pieces" cookbook:roasted_vegetable_pasta recipeIngredient "4 large garlic cloves, chopped" cookbook:roasted_vegetable_pasta recipeIngredient "olive oil" cookbook:roasted_vegetable_pasta recipeIngredient "optional: 3 ounces (85g) mozzarella or goat cheese" cookbook:roasted_vegetable_pasta recipeIngredient "Vegetable stock or water" cookbook:roasted_vegetable_pasta recipeInstructions ["Preheat oven to 425 degrees F. (220c)","Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast until they are cooked and start to brown (about 30-45 minutes). Hint: check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating.","While vegetables are roasting, saut\u00e9 the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then turn off heat and add the basil. Stir the roasted vegetables into the sauce. Gorgeous!","Turn oven down to 375 F (190c). Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these deglazed juices to the sauce.","Boil large pot of water and add the salt and pasta - undercook the pasta - should take only 6-8 minutes.","Drain pasta, add it to the sauce and vegetables. Add the cheese and mix it all. Grease a 2 to 2 1\/2 quart casserole dish and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375 F (190c) oven."] cookbook:roasted_vegetable_pasta type cookbook:recipes cookbook:roasted_vegetable_pasta url https://en.wikibooks.org/wiki/Cookbook:Roasted_Vegetable_Pasta cookbook:roast_european_bison label "roast european bison" cookbook:roast_goose name "Roast Goose" cookbook:roast_goose recipeCategory category:chinese_recipes cookbook:roast_goose recipeCategory category:duck_recipes cookbook:roast_goose recipeCategory category:goose_recipes cookbook:roast_goose recipeCategory category:main_course_recipes cookbook:roast_goose recipeCategory category:marinade_recipes cookbook:roast_goose recipeCategory category:recipes_with_metric_units cookbook:roast_goose recipeCategory category:roasted_recipes cookbook:roast_goose recipeCuisine cookbook:cuisine_of_china cookbook:roast_goose recipeIngredient "3 green onions or 1 onion" cookbook:roast_goose recipeIngredient "Duck or goose 3-6 pounds (1.3kg - 2.6kg)" cookbook:roast_goose recipeInstructions ["Mix all marinade ingredients together.","Mix all glaze ingredients together.","Wipe the mixture all over the duck\/goose, inside and outside.","Wipe the glaze mixture inside the duck\/goose","Sit duck in breast up, in an open container and on a rack","Put in the refrigerator to chill overnight.","Preheat oven to 450\u00b0F (220\u00b0C)","Put 1 to 1\/2 inch (2.5cm) of water in the roasting pan (so to catch the grease come out from the duck\/goose while roasting and prevent smoking of the grease in the oven)","Place onion inside duck\/goose, put duck\/goose in the roasting pan, on a roasting rack,","Place duck\/goose in the oven, back up, for 15 minutes","Turn duck\/goose to breast up, roast for another 15 minutes","Turn oven heat to 375\u00b0F (190\u00b0C), roast the duck\/goose until internal temperature reach a minimum of 180F (test between the thigh, the thickest part of the duck\/goose, be careful not to touch the bone)","Glaze the duck\/goose, turn oven up to 450\u00b0F (200\u00b0C) and roast again for about 10 minutes"] cookbook:roast_goose type cookbook:recipes cookbook:roast_goose url https://en.wikibooks.org/wiki/Cookbook:Roast_Goose cookbook:roasting label "roast" cookbook:roasting label "roasted" cookbook:roasting label "roasting" cookbook:roasting name "Roasting" cookbook:roasting_nuts label "roasting" cookbook:roasting_nuts label "roasting nuts" cookbook:roasting_nuts label "toast" cookbook:roasting_nuts name "Roasting nuts" cookbook:roasting_nuts name "Roasting Nuts" cookbook:roasting_nuts type cookbook:cooking_techniques cookbook:roasting_nuts url https://en.wikibooks.org/wiki/Cookbook:Roasting_nuts cookbook:roasting_nuts url https://en.wikibooks.org/wiki/Cookbook:Roasting_Nuts cookbook:roasting_pan label "roasting pan" cookbook:roasting recipeCategory category:cooking_techniques cookbook:roasting type cookbook:cooking_techniques cookbook:roasting url https://en.wikibooks.org/wiki/Cookbook:Roasting cookbook:roast_lamb label "roast lamb" cookbook:roast_lamb name "Roast Lamb" cookbook:roast_lamb url https://en.wikibooks.org/wiki/Cookbook:Roast_Lamb cookbook:roast_pork_loin_with_cranberry_stuffing name "Roast Pork Loin with Cranberry Stuffing" cookbook:roast_pork_loin_with_cranberry_stuffing recipeCategory category:american_recipes cookbook:roast_pork_loin_with_cranberry_stuffing recipeCategory category:cornbread_recipes cookbook:roast_pork_loin_with_cranberry_stuffing recipeCategory category:cranberry_recipes cookbook:roast_pork_loin_with_cranberry_stuffing recipeCategory category:main_course_recipes cookbook:roast_pork_loin_with_cranberry_stuffing recipeCategory category:pork_recipes cookbook:roast_pork_loin_with_cranberry_stuffing recipeCategory category:side_dish_recipes cookbook:roast_pork_loin_with_cranberry_stuffing recipeCategory category:stuffing_recipes cookbook:roast_pork_loin_with_cranberry_stuffing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:roast_pork_loin_with_cranberry_stuffing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:roast_pork_loin_with_cranberry_stuffing recipeCuisine cookbook:new_england_cuisine cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1/2 cup dried apple rings, finely diced" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1/2 cup ricotta cheese" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1/2 cup shredded Monterrey Jack cheese" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1/2 cup shredded mozzarella cheese" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1/2 cup walnuts" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1/4 cup dried cranberries" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1 boneless pork loin roast" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1 cup salt" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1 pound ice" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "1 tbs black peppercorns" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "2 cups cornbread, crumbled finely" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "2 cups hot apple cider vinegar" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "3/4 cup apple jelly" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "3/4 cup honey" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "4 eggs, beaten" cookbook:roast_pork_loin_with_cranberry_stuffing recipeIngredient "6-8 cloves garlic, smashed and minced" cookbook:roast_pork_loin_with_cranberry_stuffing recipeInstructions ["Combine salt, honey, vinegar, peppercorns, and garlic in a gallon size zip-top bag. Add ice and shake until ice is almost completely melted and mixture has cooled down. Add pork and refrigerate 2 1\/2-3 hours.","Meanwhile, combine remaining ingredients except mozzarella and Jack cheese. Pour into a 9x9 baking pan and sprinkle with remaining ingredients. Bake in the center of a 400 degree F oven 30-35 minutes or until browned and bubbly on top. Remove and keep warm.","Place pork roast on a roasting rack in a roasting pan and insert a probe thermometer into the center. Bake at 375 degrees F until internal temperature reaches 140 degrees for medium rare. Remove to a plate and let rest 10 minutes.","Serve pork warm with stuffing."] cookbook:roast_pork_loin_with_cranberry_stuffing type cookbook:recipes cookbook:roast_pork_loin_with_cranberry_stuffing url https://en.wikibooks.org/wiki/Cookbook:Roast_Pork_Loin_with_Cranberry_Stuffing cookbook:roast_pork_loin_with_gravy name "Roast Pork Loin with Gravy" cookbook:roast_pork_loin_with_gravy recipeCategory category:gravy_recipes cookbook:roast_pork_loin_with_gravy recipeCategory category:main_course_recipes cookbook:roast_pork_loin_with_gravy recipeCategory category:pork_recipes cookbook:roast_pork_loin_with_gravy recipeCategory category:roasted_recipes cookbook:roast_pork_loin_with_gravy recipeIngredient "10 sprigs fresh thyme, finely chopped" cookbook:roast_pork_loin_with_gravy recipeIngredient "1/2 cup chicken broth" cookbook:roast_pork_loin_with_gravy recipeIngredient "1 boneless pork loin roast" cookbook:roast_pork_loin_with_gravy recipeIngredient "1 cup salt" cookbook:roast_pork_loin_with_gravy recipeIngredient "2 cups apple cider vinegar, brought to boiling" cookbook:roast_pork_loin_with_gravy recipeIngredient "2 pounds ice" cookbook:roast_pork_loin_with_gravy recipeIngredient "2 Tbsp all-purpose flour" cookbook:roast_pork_loin_with_gravy recipeIngredient "2 Tbsp cracked black peppercorns" cookbook:roast_pork_loin_with_gravy recipeIngredient "3/4 cup honey" cookbook:roast_pork_loin_with_gravy recipeIngredient "Olive oil" cookbook:roast_pork_loin_with_gravy recipeInstructions ["Combine salt, honey, vinegar, peppercorns, thyme, and ice. Pour into a gallon-size zip-top bag and add roast. Refrigerate 3-3\/2 hours.","Drain roast and pat dry with paper towels. Coat roast liberally with olive oil.","Place on a roasting rack set in a large roasting pan. Insert a probe thermometer and bake in the center of a 425 degree F oven until internal temperature reaches 140 degrees F.","Pour drippings from pan and reserve. Keep roast warm at 200 degrees F.","Skim fat from drippings and pour 2 tablespoons into a large saucepan. Heat over medium high heat. Add flour and cook, whisking continuously, until mixture turns blond in color.","Add skimmed drippings and chicken broth and bring to a boil. Cook until slightly thickened.","Reduce heat to low and cook until slightly thinner than desired consistency. If the gravy gets too thick, add some more chicken broth.","Slice pork as thick or as thin as you like, and drizzle with gravy."] cookbook:roast_pork_loin_with_gravy type cookbook:recipes cookbook:roast_pork_loin_with_gravy url https://en.wikibooks.org/wiki/Cookbook:Roast_Pork_Loin_with_Gravy cookbook:roast_pork name "Roast Pork" cookbook:roast_pork type cookbook:recipes cookbook:roast_pork url https://en.wikibooks.org/wiki/Cookbook:Roast_Pork cookbook:roast_potatoes label "roast potatoes" cookbook:roast_potatoes name "Roast Potatoes" cookbook:roast_potatoes recipeCategory category:potato_recipes cookbook:roast_potatoes recipeFoodstuff cookbook:lard cookbook:roast_potatoes recipeFoodstuff cookbook:oil_and_fat cookbook:roast_potatoes recipeFoodstuff cookbook:potato cookbook:roast_potatoes recipeFoodstuff cookbook:salt cookbook:roast_potatoes recipeFoodstuff cookbook:water cookbook:roast_potatoes recipeIngredient "oil (vegetable, sunflower or olive), fat (goose or duck), or lard" cookbook:roast_potatoes recipeIngredient "potatoes" cookbook:roast_potatoes recipeIngredient "salt (optional)" cookbook:roast_potatoes recipeIngredient "water" cookbook:roast_potatoes type cookbook:recipes cookbook:roast_potatoes url https://en.wikibooks.org/wiki/Cookbook:Roast_Potatoes cookbook:robert_dell type cookbook:recipes cookbook:rock_candy label "rock candy" cookbook:rocks name "Rocks" cookbook:rocks recipeCategory category:baking_recipes cookbook:rocks recipeCategory category:cookie_recipes cookbook:rocks recipeIngredient "1/2 t salt" cookbook:rocks recipeIngredient "1/4 pound currents" cookbook:rocks recipeIngredient "1/4 t mace" cookbook:rocks recipeIngredient "1 C sugar" cookbook:rocks recipeIngredient "1 t baking powder" cookbook:rocks recipeIngredient "3/4 C butter" cookbook:rocks recipeIngredient "3 eggs" cookbook:rocks recipeIngredient "4C flour" cookbook:rocks recipeIngredient "candied cherries" cookbook:rocks recipeIngredient "zest of half a lemon" cookbook:rocks recipeInstructions ["Preheat oven to 350 F.","Sift flour, salt, and baking powder; rub in butter. Add sugar, currents, mace, and lemon zest. Stir in eggs, well beaten.","Form into rough balls about 1" in diameter. If balls aren't holding together well, sprinkle with water. Garnish with 1\/8 of a candied cherry. Bake for 9 minutes at 350 F."] cookbook:rocks type cookbook:recipes cookbook:rock_sugar label "rock sugar" cookbook:rock_sugar name "Rock Sugar" cookbook:rock_sugar type cookbook:ingredients cookbook:rock_sugar url https://en.wikibooks.org/wiki/Cookbook:Rock_Sugar cookbook:rocks url https://en.wikibooks.org/wiki/Cookbook:Rocks cookbook:rocky_mountain_oyster label "rocky mountain oysters" cookbook:rocky_road_confectionery name "Rocky road confectionery" cookbook:rocky_road_confectionery name "Rocky Road Confectionery" cookbook:rocky_road_confectionery recipeCategory category:australian_recipes cookbook:rocky_road_confectionery recipeCategory category:chocolate_recipes cookbook:rocky_road_confectionery recipeCategory category:confection_recipes cookbook:rocky_road_confectionery recipeCategory category:marshmallow_recipes cookbook:rocky_road_confectionery recipeFoodstuff cookbook:butter cookbook:rocky_road_confectionery recipeFoodstuff cookbook:chocolate cookbook:rocky_road_confectionery recipeFoodstuff cookbook:milk cookbook:rocky_road_confectionery recipeFoodstuff cookbook:vanilla cookbook:rocky_road_confectionery recipeFoodstuff cookbook:walnut cookbook:rocky_road_confectionery recipeIngredient "¾ c walnut meats; chopped and shelled" cookbook:rocky_road_confectionery recipeIngredient "12 oz chocolate" cookbook:rocky_road_confectionery recipeIngredient "1 ts vanilla extract" cookbook:rocky_road_confectionery recipeIngredient "2 tb butter" cookbook:rocky_road_confectionery recipeIngredient "2 tb milk" cookbook:rocky_road_confectionery recipeIngredient "3 c marshmallows (mini)" cookbook:rocky_road_confectionery recipeInstructions ["Measure all ingredients.","Butter an 8*8*2-inch square pan. Reserve.","Place chocolate morsels, milk and butter into wok. Set heat control dial at 350\u00b0F (175\u00b0C).","Begin stirring immediately. Stir constantly until chocolate is melted and milk and butter are incorporated. Stir in remaining ingredients.","Turn heat control dial to mixture into prepared pan.","Refrigerate until firm, about 2 hours."] cookbook:rocky_road_confectionery recipeNotes "* For easy clean-up, fill wok half full with water, bring to a rolling boil and then rinse. " cookbook:rocky_road_confectionery type cookbook:recipes cookbook:rocky_road_confectionery url https://en.wikibooks.org/wiki/Cookbook:Rocky_road_confectionery cookbook:rocky_road_confectionery url https://en.wikibooks.org/wiki/Cookbook:Rocky_Road_Confectionery cookbook:rocky_road_ice_cream name "Rocky road ice cream" cookbook:rocky_road_ice_cream name "Rocky Road Ice Cream" cookbook:rocky_road_ice_cream recipeCategory category:almond_recipes cookbook:rocky_road_ice_cream recipeCategory category:american_dessert_recipes cookbook:rocky_road_ice_cream recipeCategory category:chocolate_recipes cookbook:rocky_road_ice_cream recipeCategory category:frozen_recipes cookbook:rocky_road_ice_cream recipeCategory category:ice_cream_recipes cookbook:rocky_road_ice_cream recipeCategory category:marshmallow_recipes cookbook:rocky_road_ice_cream recipeCategory category:recipes_without_cooking_time cookbook:rocky_road_ice_cream recipeEquipment cookbook:saucepan cookbook:rocky_road_ice_cream recipeFoodstuff cookbook:almond cookbook:rocky_road_ice_cream recipeFoodstuff cookbook:chocolate cookbook:rocky_road_ice_cream recipeFoodstuff cookbook:cream cookbook:rocky_road_ice_cream recipeFoodstuff cookbook:milk cookbook:rocky_road_ice_cream recipeFoodstuff cookbook:pecan cookbook:rocky_road_ice_cream recipeFoodstuff cookbook:salt cookbook:rocky_road_ice_cream recipeFoodstuff cookbook:sugar cookbook:rocky_road_ice_cream recipeFoodstuff cookbook:vanilla cookbook:rocky_road_ice_cream recipeIngredient "½ cup chopped almonds or pecans" cookbook:rocky_road_ice_cream recipeIngredient "⅛ teaspoon salt" cookbook:rocky_road_ice_cream recipeIngredient "1 cup miniature marshmallows" cookbook:rocky_road_ice_cream recipeIngredient "1 cup sugar" cookbook:rocky_road_ice_cream recipeIngredient "1 oz semisweet chocolate square" cookbook:rocky_road_ice_cream recipeIngredient "1 tablespoon vanilla extract" cookbook:rocky_road_ice_cream recipeIngredient "2 cups milk" cookbook:rocky_road_ice_cream recipeIngredient "2 cups whipping cream" cookbook:rocky_road_ice_cream recipeIngredient "⅓ cup unsweetened cocoa powder" cookbook:rocky_road_ice_cream recipeInstructions ["In a large saucepan, mix cocoa powder and sugar.","Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve.","Cool to room temperature.","Stir in vanilla, salt and whipping cream; set aside.","Shred chocolate with coarse side of grater.","Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture.","Pour into ice cream canister.","Freeze in ice cream maker according to manufacturer's directions.","Stir marshmallows evenly throughout frozen mixture before serving or ripening."] cookbook:rocky_road_ice_cream type cookbook:recipes cookbook:rocky_road_ice_cream url https://en.wikibooks.org/wiki/Cookbook:Rocky_road_ice_cream cookbook:rocky_road_ice_cream url https://en.wikibooks.org/wiki/Cookbook:Rocky_Road_Ice_Cream cookbook:rodkal recipeCategory category:boiled_recipes cookbook:rodkal recipeCategory category:cabbage_recipes cookbook:rodkal recipeCategory category:danish_recipes cookbook:rodkal recipeCategory category:gluten-free_recipes cookbook:rodkal recipeCategory category:recipes_with_metric_units cookbook:rodkal recipeCategory category:side_dish_recipes cookbook:rodkal recipeCategory category:vegetarian_recipes cookbook:rodkal recipeCategory category:vinegar_recipes cookbook:rodkal recipeCuisine cookbook:cuisine_of_denmark cookbook:rodkal type cookbook:recipes cookbook:roe label "roe" cookbook:rojak name "Rojak" cookbook:rojak recipeCategory category:apple_recipes cookbook:rojak recipeCategory category:chile_recipes cookbook:rojak recipeCategory category:cucumber_recipes cookbook:rojak recipeCategory category:dessert_recipes cookbook:rojak recipeCategory category:mango_recipes cookbook:rojak recipeCategory category:orange_recipes cookbook:rojak recipeCategory category:pineapple_recipes cookbook:rojak recipeFoodstuff cookbook:apple cookbook:rojak recipeFoodstuff cookbook:brown_sugar cookbook:rojak recipeFoodstuff cookbook:chiles cookbook:rojak recipeFoodstuff cookbook:cucumber cookbook:rojak recipeFoodstuff cookbook:mango cookbook:rojak recipeFoodstuff cookbook:orange cookbook:rojak recipeFoodstuff cookbook:pineapple cookbook:rojak recipeFoodstuff cookbook:salt cookbook:rojak recipeFoodstuff cookbook:turnip cookbook:rojak recipeIngredient "1 cup brown sugar" cookbook:rojak recipeIngredient "1 mango" cookbook:rojak recipeIngredient "1 Small pineapple" cookbook:rojak recipeIngredient "1 turnip, peeled and sliced very thin" cookbook:rojak recipeIngredient "2 Large cucumbers" cookbook:rojak recipeIngredient "2 sour apples" cookbook:rojak recipeIngredient "3 oranges" cookbook:rojak recipeIngredient "4 large red chillis, seeded and finely chopped" cookbook:rojak recipeIngredient "&frac14; cup water" cookbook:rojak recipeIngredient "pinch salt" cookbook:rojak recipeInstructions ["Dissolve the sugar in boiling water, simmer 10 min.","Add chilli and salt.","Remove from heat and allow to cool.","Peel and cube or slice the fruits and vegetables.","Arrange fruit and vegetables in a bowl and pour the sauce over."] cookbook:rojak type cookbook:recipes cookbook:rojak url https://en.wikibooks.org/wiki/Cookbook:Rojak cookbook:rolitos label "rolitos" cookbook:rolitos name "Rolitos" cookbook:rolitos recipeCategory category:egg_recipes cookbook:rolitos recipeCategory category:gibraltarian_recipes cookbook:rolitos recipeCategory category:gravy_recipes cookbook:rolitos recipeCategory category:ham_recipes cookbook:rolitos recipeCategory category:main_course_recipes cookbook:rolitos recipeCategory category:pan_fried_recipes cookbook:rolitos recipeCategory category:veal_recipes cookbook:rolitos recipeCuisine cookbook:cuisine_of_gibraltar cookbook:rolitos recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:rolitos recipeFoodstuff cookbook:garlic cookbook:rolitos recipeFoodstuff cookbook:ham cookbook:rolitos recipeFoodstuff cookbook:olive cookbook:rolitos recipeFoodstuff cookbook:onion cookbook:rolitos recipeFoodstuff cookbook:pepper cookbook:rolitos recipeFoodstuff cookbook:salt cookbook:rolitos recipeFoodstuff cookbook:stock cookbook:rolitos recipeFoodstuff cookbook:veal cookbook:rolitos recipeIngredient "1 chopped onion" cookbook:rolitos recipeIngredient "1 crushed or chopped garlic clove" cookbook:rolitos recipeIngredient "1 cup beef stock" cookbook:rolitos recipeIngredient "2 hard boiled eggs cut into quarters" cookbook:rolitos recipeIngredient "4 slices of ham cut in halves" cookbook:rolitos recipeIngredient "8 olives (''con morrones'' - stuffed with peppers) cut in halves" cookbook:rolitos recipeIngredient "8 slices thinly sliced veal" cookbook:rolitos recipeIngredient "Gravy powder (as required)" cookbook:rolitos recipeIngredient "Salt and pepper" cookbook:rolitos recipeInstructions ["Lay out one slice of veal on worktop; place on it half a slice of ham, quarter egg and two olive halves.","Carefully roll up the veal to make a package or roll with everything inside. Use two toothpicks to hold the roll together.","Place rolls on a plate and store in a cool place or fridge.","Fry garlic and onions till soft.","Add stock and two teaspoons of gravy powder and bring to boil.","Carefully place veal rolls into the boiling mixture being careful not to break them up.","Lower heat and simmer till done. If sauce is too thin add gravy powder till the right consistency is achieved."] cookbook:rolitos type cookbook:recipes cookbook:rolitos url https://en.wikibooks.org/wiki/Cookbook:Rolitos cookbook:rolled-in_dough label "rolled-in dough" cookbook:rolling_boil label "rolling boil" cookbook:rolling_boil name "Rolling Boil" cookbook:rolling_boil type cookbook:cooking_techniques cookbook:rolling_boil url https://en.wikibooks.org/wiki/Cookbook:Rolling_Boil cookbook:rolling_pin label "rolled" cookbook:rolling_pin label "rolling pin" cookbook:rolling_pin name "Rolling Pin" cookbook:rolling_pin type cookbook:cookbook/equipment cookbook:rolling_pin url https://en.wikibooks.org/wiki/Cookbook:Rolling_Pin cookbook:rolls label "crescent rolls" cookbook:rolls label "rolls" cookbook:rolls name "Rolls" cookbook:rolls recipeCategory category:baking_recipes cookbook:rolls recipeCategory category:bread_recipes cookbook:rolls recipeCategory category:recipes_with_metric_units cookbook:rolls recipeFoodstuff cookbook:butter cookbook:rolls recipeFoodstuff cookbook:flour cookbook:rolls recipeFoodstuff cookbook:milk cookbook:rolls recipeFoodstuff cookbook:salt cookbook:rolls recipeFoodstuff cookbook:white_sugar cookbook:rolls recipeFoodstuff cookbook:yeast cookbook:rolls recipeIngredient "1 1/4 cups (300ml) lukewarm milk" cookbook:rolls recipeIngredient "1/4 teaspoon salt" cookbook:rolls recipeIngredient "1 tablespoon white sugar" cookbook:rolls recipeIngredient "1 teaspoon active dry yeast" cookbook:rolls recipeIngredient "2 tablespoons butter, melted and cooled" cookbook:rolls recipeIngredient "3 cups (360g) unbleached all-purpose flour" cookbook:rolls recipeInstructions ["In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.","Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.","Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425\u00b0 F (220 C).","Bake for 15-20 minutes until browned and puffed. Split open and serve warm."] cookbook:rolls type cookbook:recipes cookbook:rolls url https://en.wikibooks.org/wiki/Cookbook:Rolls cookbook:romaine_lettuce label "romaine lettuce" cookbook:romaine_lettuce name "Romaine lettuce" cookbook:romaine_lettuce name "Romaine Lettuce" cookbook:romaine_lettuce type cookbook:ingredients cookbook:romaine_lettuce type cookbook:vegetable cookbook:romaine_lettuce url https://en.wikibooks.org/wiki/Cookbook:Romaine_lettuce cookbook:romaine_lettuce url https://en.wikibooks.org/wiki/Cookbook:Romaine_Lettuce cookbook:romania type cookbook:cuisines cookbook:romania type cookbook:cuisines_by_country cookbook:romano_cheese label "romano cheese" cookbook:romano_cheese name "Romano Cheese" cookbook:romano_cheese recipeCategory category:cheeses cookbook:romano_cheese type cookbook:cookbook_stubs cookbook:romano_cheese type cookbook:recipes cookbook:romano_cheese url https://en.wikibooks.org/wiki/Cookbook:Romano_Cheese cookbook:roman_sauce label "roman sauce" cookbook:roman_sauce name "Roman Sauce" cookbook:roman_sauce recipeCategory category:sauce_recipes cookbook:roman_sauce recipeFoodstuff cookbook:almond cookbook:roman_sauce recipeFoodstuff cookbook:butter cookbook:roman_sauce recipeFoodstuff cookbook:flour cookbook:roman_sauce recipeFoodstuff cookbook:lemon cookbook:roman_sauce recipeFoodstuff cookbook:nutmeg cookbook:roman_sauce recipeFoodstuff cookbook:onion cookbook:roman_sauce recipeFoodstuff cookbook:pine_nut cookbook:roman_sauce recipeFoodstuff cookbook:raisin cookbook:roman_sauce recipeFoodstuff cookbook:spices_and_herbs cookbook:roman_sauce recipeFoodstuff cookbook:stock cookbook:roman_sauce recipeFoodstuff cookbook:sugar cookbook:roman_sauce recipeFoodstuff cookbook:vinegar cookbook:roman_sauce recipeIngredient "An onion" cookbook:roman_sauce recipeIngredient "burnt sugar" cookbook:roman_sauce recipeIngredient "Burnt sugar" cookbook:roman_sauce recipeIngredient "Butter" cookbook:roman_sauce recipeIngredient "Espagnole sauce" cookbook:roman_sauce recipeIngredient "espagnole sauce (No. 1)" cookbook:roman_sauce recipeIngredient "Flour" cookbook:roman_sauce recipeIngredient "Herbs" cookbook:roman_sauce recipeIngredient "Lemon" cookbook:roman_sauce recipeIngredient "Nutmeg" cookbook:roman_sauce recipeIngredient "pine nuts or almonds" cookbook:roman_sauce recipeIngredient "Pine nuts or almonds" cookbook:roman_sauce recipeIngredient "raisins" cookbook:roman_sauce recipeIngredient "Raisins" cookbook:roman_sauce recipeIngredient "stock" cookbook:roman_sauce recipeIngredient "vinegar" cookbook:roman_sauce recipeInstructions ["Cut up a small bit of onion, fry it slightly in butter and a little flour, add the juice of a lemon and a little of the peel grated, a bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded almonds or pinocchi, and a tablespoonful of burnt sugar.","Add this to a good Espagnole sauce, and warm it up in a bain-marie."] cookbook:roman_sauce type cookbook:recipes cookbook:roman_sauce url https://en.wikibooks.org/wiki/Cookbook:Roman_Sauce cookbook:roman_soup difficulty 2 cookbook:roman_soup name "Roman soup" cookbook:roman_soup recipeCategory category:easy_recipes cookbook:roman_soup recipeCategory category:recipes_with_metric_units cookbook:roman_soup recipeCategory category:soup_recipes cookbook:roman_soup recipeCookingTechnique cookbook:boiling cookbook:roman_soup recipeFoodstuff cookbook:butter cookbook:roman_soup recipeFoodstuff cookbook:egg cookbook:roman_soup recipeFoodstuff cookbook:flour cookbook:roman_soup recipeFoodstuff cookbook:nutmeg cookbook:roman_soup recipeFoodstuff cookbook:parmesan_cheese cookbook:roman_soup recipeFoodstuff cookbook:parsley cookbook:roman_soup recipeFoodstuff cookbook:salt cookbook:roman_soup recipeFoodstuff cookbook:stock cookbook:roman_soup recipeIngredient "1 stick parsley" cookbook:roman_soup recipeIngredient "1 tbs Parmesan cheese" cookbook:roman_soup recipeIngredient "2 eggs" cookbook:roman_soup recipeIngredient "2 tbs flour" cookbook:roman_soup recipeIngredient "3.5 oz (100g) butter" cookbook:roman_soup recipeIngredient "4 oz (115g) Crumb of bread" cookbook:roman_soup recipeIngredient "nutmeg" cookbook:roman_soup recipeIngredient "salt" cookbook:roman_soup recipeIngredient "stock" cookbook:roman_soup recipeInstructions ["Mix three and a half ounces (100g) of butter with two eggs and four ounces (115g) of crumbs of bread soaked in stock, a little chopped parsley, salt, and a pinch of nutmeg.","Reduce this and add two tablespoons full of flour and one of grated Parmesan.","Form this into little quenelles and boil them in stock for a few minutes put them into a tureen and pour a good clear soup over them."] cookbook:roman_soup recipeYield 3-4 cookbook:roman_soup totalTime "20 minutes" cookbook:roman_soup type cookbook:recipes cookbook:roman_soup url https://en.wikibooks.org/wiki/Cookbook:Roman_soup cookbook:rondelle label "rondelles" cookbook:root_vegetable label "root vegetables" cookbook:ropa_vieja label "ropa vieja" cookbook:ropa_vieja name "Ropa vieja" cookbook:ropa_vieja name "Ropa Vieja" cookbook:ropa_vieja recipeCategory category:beef_recipes cookbook:ropa_vieja recipeCategory category:bell_pepper_recipes cookbook:ropa_vieja recipeCategory category:boiled_recipes cookbook:ropa_vieja recipeCategory category:cuban_recipes cookbook:ropa_vieja recipeCategory category:main_course_recipes cookbook:ropa_vieja recipeCategory category:recipes_with_images cookbook:ropa_vieja recipeCategory category:recipes_without_cooking_time cookbook:ropa_vieja recipeCategory category:recipes_without_servings cookbook:ropa_vieja recipeCategory category:wine_recipes cookbook:ropa_vieja recipeCookingTechnique cookbook:pressure_cooking cookbook:ropa_vieja recipeCookingTechnique cookbook:sautéing cookbook:ropa_vieja recipeFoodstuff cookbook:bay_leaf cookbook:ropa_vieja recipeFoodstuff cookbook:beef cookbook:ropa_vieja recipeFoodstuff cookbook:beer cookbook:ropa_vieja recipeFoodstuff cookbook:bell_pepper cookbook:ropa_vieja recipeFoodstuff cookbook:garlic cookbook:ropa_vieja recipeFoodstuff cookbook:olive_oil cookbook:ropa_vieja recipeFoodstuff cookbook:onion cookbook:ropa_vieja recipeFoodstuff cookbook:salt cookbook:ropa_vieja recipeFoodstuff cookbook:wine cookbook:ropa_vieja recipeIngredient "1½ cup of tomato sauce" cookbook:ropa_vieja recipeIngredient "1/3 cup of olive oil" cookbook:ropa_vieja recipeIngredient "1 bay leaf" cookbook:ropa_vieja recipeIngredient "1 cup of red cooking wine or beer" cookbook:ropa_vieja recipeIngredient "1 green bell pepper" cookbook:ropa_vieja recipeIngredient "1 kg of boiled beef (pref. flank steak, but any meat with long threads will do)" cookbook:ropa_vieja recipeIngredient "1 onion" cookbook:ropa_vieja recipeIngredient "1 red bell pepper" cookbook:ropa_vieja recipeIngredient "1 tsp of salt" cookbook:ropa_vieja recipeIngredient "3 garlic cloves" cookbook:ropa_vieja recipeInstructions ["Cut the meat in pieces, not too small, not too big. Using a pressure cooker, boil the meat for about 15 minutes. Add a teaspoon of olive oil to the water to avoid foaming, also add a teaspoon of salt. After boiling the meat, save a cup of the broth.","Shred the meat in thin strips using a fork. Chop the onion, cut the peppers in thin strips and mince the garlic cloves.","Saut\u00e9 the garlic and the onion for a bit in hot oil, then add the peppers, saut\u00e9 a bit more. Add the meat and the rest of the ingredients, including the cup of broth.","Cook the mix low heat for 20 to 30 minutes. Stir a few times. Season to taste.","[http:\/\/www.cocinadelmundo.com\/paises\/panama\/car\/7434.html Panama]","[http:\/\/www.cocinadelmundo.com\/paises\/cuba\/car\/6275.html Cuba]","[http:\/\/www.caribbean.com\/jsp\/dominicanRepublic-faq.jsp?currentDestination=17 Dominica]","http:\/\/www.cooks.com\/rec\/search\/0,1-0,ropa_vieja,FF.html","http:\/\/www.epicurious.com\/recipes\/recipe_views\/views\/11486"] cookbook:ropa_vieja type cookbook:recipes cookbook:ropa_vieja url https://en.wikibooks.org/wiki/Cookbook:Ropa_vieja cookbook:ropa_vieja url https://en.wikibooks.org/wiki/Cookbook:Ropa_Vieja cookbook:rose_apple label "rose apple" cookbook:rosehip_soup difficulty 2 cookbook:rosehip_soup name "Rosehip Soup" cookbook:rosehip_soup recipeCategory category:boiled_recipes cookbook:rosehip_soup recipeCategory category:easy_recipes cookbook:rosehip_soup recipeCategory category:icelandic_recipes cookbook:rosehip_soup recipeCategory category:jewish_recipes cookbook:rosehip_soup recipeCategory category:rosehip_recipes cookbook:rosehip_soup recipeCategory category:soup_recipes cookbook:rosehip_soup recipeCuisine cookbook:cuisine_of_iceland cookbook:rosehip_soup recipeEquipment cookbook:colander cookbook:rosehip_soup recipeFoodstuff cookbook:almond cookbook:rosehip_soup recipeFoodstuff cookbook:sugar cookbook:rosehip_soup recipeFoodstuff cookbook:water cookbook:rosehip_soup recipeIngredient "1 1/2 tablespoon potato flour" cookbook:rosehip_soup recipeIngredient "1 1/2 tablespoon sugar" cookbook:rosehip_soup recipeIngredient "1/4 cup almonds" cookbook:rosehip_soup recipeIngredient "1 litre fresh rosehips" cookbook:rosehip_soup recipeIngredient "2 litres water" cookbook:rosehip_soup recipeIngredient "For each litre, 1 liquid quart of rosehip pulp" cookbook:rosehip_soup recipeInstructions ["Rinse the rosehips. Crush dried hips. Boil in water till soft.","Press through a colander. Measure the pulp and dilute with water if necessary.","Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.","Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond."] cookbook:rosehip_soup recipeNotes "*Hot soup is often served with vanilla ice cream and\/or macaroons. *Cold soup can be diluted to make a nice thirst-quencher. *The Icelandic recipe differs in that it contains less sugar (approx. 1 tbsp) and cornstarch is used to thicken it, not potato flour. " cookbook:rosehip_soup recipeYield 6 - 8 cookbook:rosehip_soup totalTime "10 - 15 minutes" cookbook:rosehip_soup type cookbook:recipes cookbook:rosehip_soup url https://en.wikibooks.org/wiki/Cookbook:Rosehip_Soup cookbook:rose_hips_tea name "Rose Hips Tea" cookbook:rose_hips_tea recipeInstructions ["The rose hips must be boiled for at least ten minutes.","Use 2 tablespoons per pint of boiling water.","In order for the flavor to fully expand into the water to make the best quality tea the hips must expand, split, and let the #water get at the seeds within.","The resulting tea may be a pinkish color and taste acidic, however not as acidic as lemon juice.","Let cool for a moment and add sweeter if you chose","Enjoy!!! :)<\/text>"] cookbook:rose_hips_tea type cookbook:recipes cookbook:rose_hips_tea url https://en.wikibooks.org/wiki/Cookbook:Rose_Hips_Tea cookbook:rosé label "rosé" cookbook:rosemary_balsamic_chicken_wings name "Rosemary Balsamic Chicken Wings" cookbook:rosemary_balsamic_chicken_wings recipeCategory category:appetizer_recipes cookbook:rosemary_balsamic_chicken_wings recipeCategory category:chicken_wing_recipes cookbook:rosemary_balsamic_chicken_wings recipeCategory category:deep_fried_recipes cookbook:rosemary_balsamic_chicken_wings recipeCategory category:main_course_recipes cookbook:rosemary_balsamic_chicken_wings recipeCategory category:marinade_recipes cookbook:rosemary_balsamic_chicken_wings recipeCategory category:rosemary_recipes cookbook:rosemary_balsamic_chicken_wings recipeCategory category:vinegar_recipes cookbook:rosemary_balsamic_chicken_wings recipeIngredient "1 1/2 tbsp cayenne pepper" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "1/4 cup paprika" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "1 cup balsamic vinegar" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "1 tbsp black pepper" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "1 tbsp garlic powder" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "2 tbsp salt" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "36 chicken wingettes" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "3 sprigs rosemary, finely chopped" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "Cornmeal as needed" cookbook:rosemary_balsamic_chicken_wings recipeIngredient "Oil for deep frying" cookbook:rosemary_balsamic_chicken_wings recipeInstructions ["Place chicken in a zip-top plastic bag. Combine remaining ingredients except for oil and cornmeal and refrigerate overnight.","Heat oil to 350\u00b0. Meanwhile, dredge chicken in cornmeal. Fry in batches for 12 minutes. Drain on a cooling rack.","Rest 5 minutes and serve."] cookbook:rosemary_balsamic_chicken_wings type cookbook:recipes cookbook:rosemary_balsamic_chicken_wings url https://en.wikibooks.org/wiki/Cookbook:Rosemary_Balsamic_Chicken_Wings cookbook:rosemary_bread label "rosemary bread" cookbook:rosemary_bread name "Rosemary Bread" cookbook:rosemary_bread recipeCategory category:baking_recipes cookbook:rosemary_bread recipeCategory category:bread_recipes cookbook:rosemary_bread recipeCategory category:rosemary_recipes cookbook:rosemary_bread recipeIngredient "1 cup lukewarm water (105-115 degrees)" cookbook:rosemary_bread recipeIngredient "1 tablespoon active dry yeast" cookbook:rosemary_bread recipeIngredient "1 tablespoon olive oil" cookbook:rosemary_bread recipeIngredient "1 tablespoon sugar" cookbook:rosemary_bread recipeIngredient "1 teaspoon salt" cookbook:rosemary_bread recipeIngredient "2 1/2 cups unbleached all-purpose flour" cookbook:rosemary_bread recipeIngredient "2 tablespoons butter" cookbook:rosemary_bread recipeIngredient "2 tablespoons fresh rosemary, chopped" cookbook:rosemary_bread recipeInstructions ["Place yeast, sugar and water in large bowl and allow to become bubbly.","Mix in 2 cups of flour in yeast mixture with salt and 1 tablespoon of the rosemary. Remove to breadboard and knead for 10 minutes. Add the rest of the flour as necessary until dough ball is smooth and elastic.","Oil a bowl with olive oil and place dough in it covering with a towel.","Let dough rise in a warm place for 1 hour until doubled.","Punch down dough and divide in half. Let dough rest for 5-10 minutes.","Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.","Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.","Place in preheated 400 degree oven for approximately 13-15 minutes until golden brown.","Loaves can be frozen after cooking to be later thawed and reheated.","Remove from freezer 1 hour before cooking, place in a 350 degree oven for 5 minutes."] cookbook:rosemary_bread type cookbook:recipes cookbook:rosemary_bread url https://en.wikibooks.org/wiki/Cookbook:Rosemary_Bread cookbook:rosemary_garlic_baked_potatoes difficulty 1 cookbook:rosemary_garlic_baked_potatoes label "rosemary garlic baked potatoes" cookbook:rosemary_garlic_baked_potatoes name "Rosemary Garlic Baked Potatoes" cookbook:rosemary_garlic_baked_potatoes recipeCategory category:baked_recipes cookbook:rosemary_garlic_baked_potatoes recipeCategory category:garlic_recipes cookbook:rosemary_garlic_baked_potatoes recipeCategory category:potato_recipes cookbook:rosemary_garlic_baked_potatoes recipeCategory category:recipes_with_metric_units cookbook:rosemary_garlic_baked_potatoes recipeCategory category:rosemary_recipes cookbook:rosemary_garlic_baked_potatoes recipeCategory category:side_dish_recipes cookbook:rosemary_garlic_baked_potatoes recipeCategory category:vegan_recipes cookbook:rosemary_garlic_baked_potatoes recipeCategory category:very_easy_recipes cookbook:rosemary_garlic_baked_potatoes recipeCookingTechnique cookbook:chopping cookbook:rosemary_garlic_baked_potatoes recipeCuisine cookbook:vegan_cuisine cookbook:rosemary_garlic_baked_potatoes recipeEquipment cookbook:aluminium_foil cookbook:rosemary_garlic_baked_potatoes recipeFoodstuff cookbook:garlic cookbook:rosemary_garlic_baked_potatoes recipeFoodstuff cookbook:olive_oil cookbook:rosemary_garlic_baked_potatoes recipeFoodstuff cookbook:pepper cookbook:rosemary_garlic_baked_potatoes recipeFoodstuff cookbook:rosemary cookbook:rosemary_garlic_baked_potatoes recipeFoodstuff cookbook:salt cookbook:rosemary_garlic_baked_potatoes recipeIngredient "⅛ teaspoon fresh ground pepper" cookbook:rosemary_garlic_baked_potatoes recipeIngredient "¼ teaspoon salt" cookbook:rosemary_garlic_baked_potatoes recipeIngredient "1 teaspoon dried, crushed rosemary" cookbook:rosemary_garlic_baked_potatoes recipeIngredient "2 to 4 cloves garlic, chopped" cookbook:rosemary_garlic_baked_potatoes recipeIngredient "4 Baking potatoes" cookbook:rosemary_garlic_baked_potatoes recipeIngredient "4 Tablespoons olive oil" cookbook:rosemary_garlic_baked_potatoes recipeInstructions ["Heat oven to 400\u00baF (205\u00b0C).","Wash potatoes and pierce all over with fork.","Lay each potato on an individual 9 inch (23 cm) square piece of aluminum foil (or sized to fit potato).","Pour 1 tablespoon of olive oil on each potato. Make sure the entire potato skin is coated in oil.","Sprinkle \u00bc of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato.","Wrap each potato in aluminum foil.","Place foil-wrapped potatoes on cookie or baking sheet (to catch any leaking olive oil).","Bake in oven for 1-hour."] cookbook:rosemary_garlic_baked_potatoes recipeNotes "* Sea salt or crystal salt can be used in place of table salt. Fresh, chopped rosemary can also be used. " cookbook:rosemary_garlic_baked_potatoes recipeYield 4 cookbook:rosemary_garlic_baked_potatoes totalTime "prep: 10 minutes, cooking: 60 minutes" cookbook:rosemary_garlic_baked_potatoes type cookbook:recipes cookbook:rosemary_garlic_baked_potatoes url https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Baked_Potatoes cookbook:rosemary_garlic_fish label "fish with rosemary and garlic sauce" cookbook:rosemary_garlic_fish name "Rosemary Garlic Fish" cookbook:rosemary_garlic_fish recipeCategory category:family_heritage_recipes cookbook:rosemary_garlic_fish recipeCategory category:fish_recipes cookbook:rosemary_garlic_fish recipeCategory category:garlic_recipes cookbook:rosemary_garlic_fish recipeCategory category:gravy_recipes cookbook:rosemary_garlic_fish recipeCategory category:greek_recipes cookbook:rosemary_garlic_fish recipeCategory category:main_course_recipes cookbook:rosemary_garlic_fish recipeCategory category:pan_fried_recipes cookbook:rosemary_garlic_fish recipeCategory category:rosemary_recipes cookbook:rosemary_garlic_fish recipeCuisine cookbook:cuisine_of_greece cookbook:rosemary_garlic_fish recipeFoodstuff cookbook:flour cookbook:rosemary_garlic_fish recipeFoodstuff cookbook:garlic cookbook:rosemary_garlic_fish recipeFoodstuff cookbook:olive_oil cookbook:rosemary_garlic_fish recipeFoodstuff cookbook:rosemary cookbook:rosemary_garlic_fish recipeFoodstuff cookbook:salt cookbook:rosemary_garlic_fish recipeFoodstuff cookbook:vinegar cookbook:rosemary_garlic_fish recipeIngredient "1 sprig of fresh rosemary leaves, chopped" cookbook:rosemary_garlic_fish recipeIngredient "2 cloves of chopped, fresh garlic" cookbook:rosemary_garlic_fish recipeIngredient "Flathead fillets" cookbook:rosemary_garlic_fish recipeIngredient "Half a cup of brown vinegar" cookbook:rosemary_garlic_fish recipeIngredient "Plain flour, seasoned with salt and [[Cookbook:pepper]]" cookbook:rosemary_garlic_fish recipeIngredient "Tablespoon of olive oil" cookbook:rosemary_garlic_fish type cookbook:recipes cookbook:rosemary_garlic_fish url https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Fish cookbook:rosemary_garlic_oil name "Rosemary Garlic Oil" cookbook:rosemary_garlic_oil recipeCategory category:garlic_recipes cookbook:rosemary_garlic_oil recipeCategory category:oil_recipes cookbook:rosemary_garlic_oil recipeCategory category:rosemary_recipes cookbook:rosemary_garlic_oil recipeIngredient "1/2 gallon any flavorless high-smoke point oil, such as canola, grapeseed, peanut, or safflower." cookbook:rosemary_garlic_oil recipeIngredient "1/2 tsp salt" cookbook:rosemary_garlic_oil recipeIngredient "20 cloves garlic" cookbook:rosemary_garlic_oil recipeIngredient "6 sprigs rosemary" cookbook:rosemary_garlic_oil recipeInstructions ["Heat the oil in your tallest largest pot over low heat. Add remaining ingredients and warm for 1 hour.","Strain and keep in an airtight container. Some may want to keep this in the refrigerator, others may not."] cookbook:rosemary_garlic_oil type cookbook:recipes cookbook:rosemary_garlic_oil url https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Oil cookbook:rosemary_garlic_pork_roast name "Rosemary Garlic Pork Roast" cookbook:rosemary_garlic_pork_roast recipeCategory category:garlic_recipes cookbook:rosemary_garlic_pork_roast recipeCategory category:main_course_recipes cookbook:rosemary_garlic_pork_roast recipeCategory category:pork_recipes cookbook:rosemary_garlic_pork_roast recipeCategory category:roasted_recipes cookbook:rosemary_garlic_pork_roast recipeCategory category:rosemary_recipes cookbook:rosemary_garlic_pork_roast recipeIngredient "1/4 cup chop rub" cookbook:rosemary_garlic_pork_roast recipeIngredient "1 boneless pork loin roast" cookbook:rosemary_garlic_pork_roast recipeIngredient "1 sprig rosemary" cookbook:rosemary_garlic_pork_roast recipeIngredient "5 cloves garlic" cookbook:rosemary_garlic_pork_roast recipeIngredient "Cider vinegar, as needed" cookbook:rosemary_garlic_pork_roast recipeIngredient "Non-stick cooking spray" cookbook:rosemary_garlic_pork_roast recipeInstructions ["Generously brush pork with cider vinegar. Apply Rub, pressing slightly to aid adhesion. Spray with non-stick cooking spray. Refrigerate at least 1 hour.","Place rosemary in the bottom of a roasting pan and place garlic in a circle around it. Place pork on top.","Some may wish to be a bit bolder and make slits in the meat to insert the rosemary and garlic into the roast.","Insert an oven-safe probe thermometer into the center and bake at 375\u00b0F until internal temperature reaches 145\u00b0F.","Remove and let rest for 10 minutes. Serve."] cookbook:rosemary_garlic_pork_roast type cookbook:recipes cookbook:rosemary_garlic_pork_roast url https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Pork_Roast cookbook:rosemary_garlic_strip_steak name "Rosemary Garlic Strip Steak" cookbook:rosemary_garlic_strip_steak recipeCategory category:beef_recipes cookbook:rosemary_garlic_strip_steak recipeCategory category:garlic_recipes cookbook:rosemary_garlic_strip_steak recipeCategory category:grilled_recipes cookbook:rosemary_garlic_strip_steak recipeCategory category:main_course_recipes cookbook:rosemary_garlic_strip_steak recipeCategory category:rosemary_recipes cookbook:rosemary_garlic_strip_steak recipeIngredient "1 1/2 tsp minced garlic" cookbook:rosemary_garlic_strip_steak recipeIngredient "2 sprigs rosemary" cookbook:rosemary_garlic_strip_steak recipeIngredient "2 strip steaks" cookbook:rosemary_garlic_strip_steak recipeIngredient "2 Tbsp olive oil" cookbook:rosemary_garlic_strip_steak recipeIngredient "Salt and black pepper" cookbook:rosemary_garlic_strip_steak recipeInstructions ["Rub steaks with garlic on both sides and coat with olive oil.","Sprinkle steaks with salt and black pepper and place on the highest heat you can get with your grill. Place rosemary on top of each steak.","Sear 2-3 minutes per side and move to medium grill temperature. Cook until internal temperature reaches desired "doneness".","Let rest 10 minutes; slice thinly across the grain on a bias and serve."] cookbook:rosemary_garlic_strip_steak type cookbook:recipes cookbook:rosemary_garlic_strip_steak url https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Strip_Steak cookbook:rosemary_grilled_salmon_steaks label "rosemary grilled salmon steaks" cookbook:rosemary_grilled_salmon_steaks name "Rosemary Grilled Salmon Steaks" cookbook:rosemary_grilled_salmon_steaks recipeCategory category:californian_recipes cookbook:rosemary_grilled_salmon_steaks recipeCategory category:grilled_recipes cookbook:rosemary_grilled_salmon_steaks recipeCategory category:main_course_recipes cookbook:rosemary_grilled_salmon_steaks recipeCategory category:native_american_recipes cookbook:rosemary_grilled_salmon_steaks recipeCategory category:rosemary_recipes cookbook:rosemary_grilled_salmon_steaks recipeCategory category:salmon_recipes cookbook:rosemary_grilled_salmon_steaks recipeCuisine cookbook:cuisine_of_california cookbook:rosemary_grilled_salmon_steaks recipeCuisine cookbook:native_american_cuisine cookbook:rosemary_grilled_salmon_steaks recipeIngredient "1 Rosemary sprig" cookbook:rosemary_grilled_salmon_steaks recipeIngredient "1 Tbsp. Apple cider vinegar" cookbook:rosemary_grilled_salmon_steaks recipeIngredient "1 Tbsp. Canola oil" cookbook:rosemary_grilled_salmon_steaks recipeIngredient "2 tsp. Black pepper" cookbook:rosemary_grilled_salmon_steaks recipeIngredient "5- 3-ounce Salmon steaks" cookbook:rosemary_grilled_salmon_steaks recipeInstructions ["Marinate salmon steaks for 15 minutes.","Place the steaks on a hot grill, cooking on each side for 3 minutes until flaky."] cookbook:rosemary_grilled_salmon_steaks type cookbook:recipes cookbook:rosemary_grilled_salmon_steaks url https://en.wikibooks.org/wiki/Cookbook:Rosemary_Grilled_Salmon_Steaks cookbook:rosemary label "fresh rosemary" cookbook:rosemary label "rosemary" cookbook:rosemary label "rosemary powder" cookbook:rosemary name "Rosemary" cookbook:rosemary type cookbook:ingredients cookbook:rosemary type cookbook:spices_and_herbs cookbook:rosemary url https://en.wikibooks.org/wiki/Cookbook:Rosemary cookbook:rosewater label "rose water" cookbook:rosewater label "rosewater" cookbook:rosewater name "Rosewater" cookbook:rosewater type cookbook:ingredients cookbook:rosewater url https://en.wikibooks.org/wiki/Cookbook:Rosewater cookbook:rosie's_breakfast_roll name "Rosie's Breakfast Roll" cookbook:rosie's_breakfast_roll recipeCategory category:breakfast_recipes cookbook:rosie's_breakfast_roll recipeCategory category:cream_cheese_recipes cookbook:rosie's_breakfast_roll recipeCategory category:egg_recipes cookbook:rosie's_breakfast_roll recipeCategory category:pan_fried_recipes cookbook:rosie's_breakfast_roll recipeCategory category:sandwich_recipes cookbook:rosie's_breakfast_roll recipeCategory category:sausage_recipes cookbook:rosie's_breakfast_roll recipeFoodstuff cookbook:cream_cheese cookbook:rosie's_breakfast_roll recipeFoodstuff cookbook:egg cookbook:rosie's_breakfast_roll recipeFoodstuff cookbook:pepper cookbook:rosie's_breakfast_roll recipeFoodstuff cookbook:salt cookbook:rosie's_breakfast_roll recipeFoodstuff cookbook:sausage cookbook:rosie's_breakfast_roll recipeIngredient "1 ciabatta roll sliced open" cookbook:rosie's_breakfast_roll recipeIngredient "1 egg" cookbook:rosie's_breakfast_roll recipeIngredient "2 small breakfast sausages" cookbook:rosie's_breakfast_roll recipeIngredient "cream cheese (i.e. Philadelphia)" cookbook:rosie's_breakfast_roll recipeIngredient "salt and pepper" cookbook:rosie's_breakfast_roll recipeInstructions ["Cut the sausages into small pieces and fry until done. Drain grease if needed and, if you desire, rinse very lightly, using a colander, then return to the pan. Add the egg and mix into the sausage pieces until all the liquid is gone. Add salt and pepper for taste.","Thickly spread the cream cheese onto the ciabatta roll and pile the egg and sausage mix into the roll.","Serve classic sandwich style or keep the halves separate."] cookbook:rosie's_breakfast_roll type cookbook:recipes cookbook:rosie\'s_breakfast_roll type cookbook:recipes cookbook:rosie's_breakfast_roll url https://en.wikibooks.org/wiki/Cookbook:Rosie's_Breakfast_Roll cookbook:rosogulla difficulty 4 cookbook:rosogulla label "rosogolla" cookbook:rosogulla label "rosogulla" cookbook:rosogulla name "Rasgulla" cookbook:rosogulla name "Rosogulla" cookbook:rosogulla recipeCategory category:bengali_recipes cookbook:rosogulla recipeCategory category:difficult_recipes cookbook:rosogulla recipeCategory category:indian_recipes cookbook:rosogulla recipeCategory category:recipes_with_images cookbook:rosogulla recipeCategory category:recipes_with_metric_units cookbook:rosogulla recipeCuisine cookbook:cuisine_of_india cookbook:rosogulla recipeIngredient "Plain flour(Maida) - 3 teaspoon" cookbook:rosogulla recipeYield 6 cookbook:rosogulla totalTime "45 minutes" cookbook:rosogulla type cookbook:recipes cookbook:rosogulla url https://en.wikibooks.org/wiki/Cookbook:Rasgulla cookbook:rosogulla url https://en.wikibooks.org/wiki/Cookbook:Rosogulla cookbook:rosół difficulty 3 cookbook:rosół label "rosól" cookbook:rosół label "rosół" cookbook:rosół label "rosół z kury" cookbook:rosół name "Rosół" cookbook:rosól recipeCategory category:chicken_recipes cookbook:rosół recipeCategory category:chicken_recipes cookbook:rosół recipeCategory category:medium_difficulty_recipes cookbook:rosół recipeCategory category:polish_recipes cookbook:rosół recipeCategory category:soup_recipes cookbook:rosół recipeCuisine cookbook:cuisine_of_poland cookbook:rosół recipeEquipment cookbook:stock_pot cookbook:rosół recipeFoodstuff cookbook:cabbage cookbook:rosół recipeFoodstuff cookbook:carrot cookbook:rosół recipeFoodstuff cookbook:celery cookbook:rosół recipeFoodstuff cookbook:celery_root cookbook:rosół recipeFoodstuff cookbook:chicken cookbook:rosół recipeFoodstuff cookbook:leek cookbook:rosół recipeFoodstuff cookbook:onion cookbook:rosół recipeFoodstuff cookbook:parsley cookbook:rosół recipeFoodstuff cookbook:pepper cookbook:rosół recipeFoodstuff cookbook:salt cookbook:rosół recipeIngredient "1/2 celery root" cookbook:rosół recipeIngredient "1-2 parsley roots" cookbook:rosół recipeIngredient "1/8 sweet cabbage" cookbook:rosół recipeIngredient "1 bunch of parsley" cookbook:rosół recipeIngredient "1 chicken" cookbook:rosół recipeIngredient "1 onion" cookbook:rosół recipeIngredient "1 small leek" cookbook:rosół recipeIngredient "2-3 sprigs green celery" cookbook:rosół recipeIngredient "2 carrots" cookbook:rosół recipeIngredient "Other spices, added to taste: garlic clove, bay leaf, allspice" cookbook:rosół recipeIngredient "Salt and pepper" cookbook:rosół recipeInstructions ["Quarter the chicken and place in a stock pot with ~1.5 cold water. Do not add salt at this time, as may harden some meats. Bring to a boil on high heat, then simmer for 30-45 min. At this time, remove (skim) surface flotsam (a mix of protein and some fat).","In the traditional Polish way chicken is not quartered or cut whatsoever.","To avoid having to remove surface flotsam use the blanching technique: bring large amount of water (unsalted) to a boil. Remember to leave enough space for the chicken. When in vigorous boil put the chicken in. Let it boil for about a minute. Take the chicken out and put under cold, running water until cold. Now you can add chicken to your ros\u00f3\u0142, and not worry about the flotsam. It will also make ros\u00f3\u0142 clearer - which is one of the indicators of a good ros\u00f3\u0142 dish.","Add vegetables: peeled garlic clove, carrots peeled and sliced lengthwise, celery root, parsley root similarly prepared, and other vegetables previously washed.","Saut\u00e9 onion halves on minimal oil to caramelize the flesh. Omitting this step will result in a clearer, less-yellow product.","Simmer on low heat for approx 2 hours or more. Ros\u00f3&#322; should not boil, as this will result in a cloudy consistency.","Season to taste with salt, pepper, bay leaf, allspice, juniperus seeds, dried wild mushrooms, etc.","Continue simmering. You may skim fat off the surface, if so desired (traditionally it should be as fat as possible)","Adding vegetable stock or a stock cube is a personal choice. Some argue that it is unnecessary, as the vegetable and meat give enough flavour to the broth.","Remove cabbage, parsley, celery root and any "undesired" vegetables. Carrots are usually left in and served with the broth"] cookbook:rosół recipeYield 8 cookbook:rosół totalTime "60-90 minutes" cookbook:rosól type cookbook:recipes cookbook:rosół type cookbook:recipes cookbook:rosół url https://en.wikibooks.org/wiki/Cookbook:Rosół cookbook:rosti label "rösti" cookbook:rosti name "Rosti" cookbook:rosti name "Rösti" cookbook:rosti recipeCategory category:breakfast_recipes cookbook:rosti recipeCategory category:pan_fried_recipes cookbook:rosti recipeCategory category:potato_recipes cookbook:rosti recipeCategory category:recipes_with_metric_units cookbook:rosti recipeCategory category:recipes_without_cooking_time cookbook:rosti recipeCategory category:side_dish_recipes cookbook:rosti recipeCategory category:vegetarian_recipes cookbook:rosti recipeIngredient "One potato (either washed or peeled)" cookbook:rosti recipeIngredient "One tablespoon of vegetable oil" cookbook:rosti recipeInstructions ["Grate the potato into a dish, and squeeze out the excess moisture, pouring the liquid away.","Split the mixture into two even piles.","Pour the oil into a frying pan and heat moderately.","Place the two piles separately onto the pan, pushing down on top of them with a spatula in order to ensure that the piles stay intact.","Fry until the underside is golden brown, then carefully flip and cook the other side.","Add salt and pepper to taste, and serve."] cookbook:rosti recipeNotes "*There are many variations of r\u00f6sti. *Various r\u00f6sti use eggs, bacon, onion or cheese. These can be mixed in with the potato before you start to fry the r\u00f6sti. *Generally, any dry ingredients you use should be grated or diced before being added to the mix. *The outside of the rosti should be crisp. To achieve this the potato should be as dry as possible before it is fried. " cookbook:rosti type cookbook:recipes cookbook:rosti url https://en.wikibooks.org/wiki/Cookbook:Rosti cookbook:rosti url https://en.wikibooks.org/wiki/Cookbook:Rösti cookbook:rosto label "rosto" cookbook:rosto name "Rosto" cookbook:rosto recipeCategory category:gibraltarian_recipes cookbook:rosto recipeCategory category:pasta_recipes cookbook:rosto recipeCategory category:pork_recipes cookbook:rosto recipeCookingTechnique cookbook:frying cookbook:rosto recipeCuisine cookbook:cuisine_of_gibraltar cookbook:rosto recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:rosto recipeEquipment cookbook:grater cookbook:rosto recipeFoodstuff cookbook:carrot cookbook:rosto recipeFoodstuff cookbook:cheese cookbook:rosto recipeFoodstuff cookbook:garlic cookbook:rosto recipeFoodstuff cookbook:mushroom cookbook:rosto recipeFoodstuff cookbook:olive_oil cookbook:rosto recipeFoodstuff cookbook:onion cookbook:rosto recipeFoodstuff cookbook:parmesan_cheese cookbook:rosto recipeFoodstuff cookbook:pasta cookbook:rosto recipeFoodstuff cookbook:pepper cookbook:rosto recipeFoodstuff cookbook:pork cookbook:rosto recipeFoodstuff cookbook:potato cookbook:rosto recipeFoodstuff cookbook:salt cookbook:rosto recipeFoodstuff cookbook:sugar cookbook:rosto recipeFoodstuff cookbook:tomato cookbook:rosto recipeFoodstuff cookbook:wine cookbook:rosto recipeIngredient "½ kg Fresh tomatoes" cookbook:rosto recipeIngredient "¼ kg mushrooms" cookbook:rosto recipeIngredient "½ kg penne or macaroni (pasta)" cookbook:rosto recipeIngredient "1 garlic clove" cookbook:rosto recipeIngredient "1 kg pork loin" cookbook:rosto recipeIngredient "1 onion, chopped" cookbook:rosto recipeIngredient "1 tin ‘tomate triturado’ (tomato paste, or three peeled, de-seeded and puréed tomatoes)" cookbook:rosto recipeIngredient "2 carrots" cookbook:rosto recipeIngredient "4 potatoes cut in quarters" cookbook:rosto recipeIngredient "Grated cheese (Edam or Parmesan)" cookbook:rosto recipeIngredient "olive oil (To fry)" cookbook:rosto recipeIngredient "Salt and pepper" cookbook:rosto recipeIngredient "Sugar to taste" cookbook:rosto recipeIngredient "White wine" cookbook:rosto recipeInstructions ["Fry crushed garlic clove and chopped onions till soft.","Add tomatoes; fry for five minutes then add pork loin and brown till sealed.","Add tin of \u2018tomate triturado\u2019 and a dash of white wine.","Add potatoes and carrots then cook till meat, potatoes and carrots are done.","Add the mushrooms about ten minutes before the end.","Add salt, pepper and sugar to taste.","Boil the macaroni until \u2018al dente\u2019.","Remove the meat from the stew and slice.","Serve meat, potatoes and pasta on same plate pouring sauce over pasta and topping with grated cheese."] cookbook:rosto type cookbook:recipes cookbook:rosto url https://en.wikibooks.org/wiki/Cookbook:Rosto cookbook:roux#brown_roux_(roux_brun) label "brown roux" cookbook:roux label "basic roux" cookbook:roux label "roux" cookbook:roux name "Roux" cookbook:roux recipeCategory category:french_recipes cookbook:roux recipeCategory category:sauce_recipes cookbook:roux recipeCuisine cookbook:cuisine_of_france cookbook:roux recipeFoodstuff cookbook:canola_oil cookbook:roux recipeFoodstuff cookbook:smoke_point cookbook:roux recipeInstructions ["Melt the butter in a thick-bottomed sauce pan over medium heat, then add flour.","Mix well and cook to desired color, stirring constantly to prevent burning. This may well take up to twenty minutes."] cookbook:roux recipeNotes "* Depending upon how you plan to use your roux, you may need to add the sauce's other ingredients before the roux is fully cooked. * One way to use a roux, is to add liquid to it, stirring it in as you go. Don't go the other way, adding the roux to the liquid, as you will get lumps. Once enough liquid has been added to the roux (you'll know), you can safely add it back into another liquid. * A good roux will have a slight shine to it, and neither the texture nor the taste of the flour will be apparent. * When making a dark roux, switching from butter to an oil with a high smoke point (such as soybean oil or Canola oil) will allow for a higher cooking temperature, decreasing cooking time. Keep in mind that different fats will give the roux a somewhat different taste. * 8 oz. by volume clarified butter * 8 oz. by weight flour " cookbook:roux type cookbook:recipes cookbook:roux url https://en.wikibooks.org/wiki/Cookbook:Roux cookbook:rowan label "rowan" cookbook:royal_icing difficulty 2 cookbook:royal_icing label "royal icing" cookbook:royal_icing name "Royal Icing" cookbook:royal_icing recipeCategory category:american_recipes cookbook:royal_icing recipeCategory category:easy_recipes cookbook:royal_icing recipeCategory category:egg_recipes cookbook:royal_icing recipeCategory category:frosting_and_icing_recipes cookbook:royal_icing recipeCategory category:gluten-free_recipes cookbook:royal_icing recipeCategory category:inexpensive_recipes cookbook:royal_icing recipeCategory category:vegetarian_recipes cookbook:royal_icing recipeCookingTechnique cookbook:beat cookbook:royal_icing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:royal_icing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:royal_icing recipeCuisine cookbook:new_england_cuisine cookbook:royal_icing recipeEquipment cookbook:mixer cookbook:royal_icing recipeEquipment cookbook:whisk cookbook:royal_icing recipeFoodstuff cookbook:cream_of_tartar cookbook:royal_icing recipeFoodstuff cookbook:egg_white cookbook:royal_icing recipeFoodstuff cookbook:powdered_sugar cookbook:royal_icing recipeFoodstuff cookbook:water cookbook:royal_icing recipeIngredient "⅛ teaspoon cream of tartar" cookbook:royal_icing recipeIngredient "2½ cups confectioners' sugar" cookbook:royal_icing recipeIngredient "2 large egg whites" cookbook:royal_icing recipeIngredient "liquid or paste food coloring" cookbook:royal_icing recipeInstructions ["In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low until they become loose, about 1 minute.","Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.","Gradually add the confectioners' sugar with the mixer on low.","Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.","Add a small amount of water to the frosting and mix until the icing reaches a looser consistency."] cookbook:royal_icing recipeNotes "* If concerned about food borne illness, use pastuerized eggs. * If desired, divide the icing among smaller bowls and add coloring(s). * To store icing for later use: # Clean the inner sides of the bowl or container to remove any drips. # Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap. # Refrigerate up to 5 days. * Use on top of gingerbread or any other cookies. " cookbook:royal_icing recipeYield about a cup cookbook:royal_icing totalTime "just a few minutes" cookbook:royal_icing type cookbook:recipes cookbook:royal_icing url https://en.wikibooks.org/wiki/Cookbook:Royal_Icing cookbook:rożolin label "rożolin" cookbook:r recipeCategory category:passover_recipes cookbook:r type cookbook:recipes cookbook:rugelach name "Rugelach" cookbook:rugelach recipeCategory category:baking_recipes cookbook:rugelach recipeCategory category:cream_cheese_recipes cookbook:rugelach recipeCategory category:jewish_recipes cookbook:rugelach recipeCategory category:pastry_recipes cookbook:rugelach recipeCategory category:raisin_recipes cookbook:rugelach recipeCategory category:recipes_with_metric_units cookbook:rugelach recipeCategory category:walnut_recipes cookbook:rugelach recipeFoodstuff cookbook:butter cookbook:rugelach recipeFoodstuff cookbook:chocolate cookbook:rugelach recipeFoodstuff cookbook:cinnamon cookbook:rugelach recipeFoodstuff cookbook:cream_cheese cookbook:rugelach recipeFoodstuff cookbook:flour cookbook:rugelach recipeFoodstuff cookbook:milk cookbook:rugelach recipeFoodstuff cookbook:raisin cookbook:rugelach recipeFoodstuff cookbook:salt cookbook:rugelach recipeFoodstuff cookbook:sugar cookbook:rugelach recipeFoodstuff cookbook:walnut cookbook:rugelach recipeIngredient "1 1/4 cups walnuts (1/4 lb), finely chopped" cookbook:rugelach recipeIngredient "1/2 cup (65g) plus 4 teaspoons sugar" cookbook:rugelach recipeIngredient "1/2 teaspoon salt" cookbook:rugelach recipeIngredient "16 tablespoons (2 sticks) unsalted butter, softened" cookbook:rugelach recipeIngredient "1 cup apricot jam or raspberry jam" cookbook:rugelach recipeIngredient "1 cup loosely packed golden raisins, chopped" cookbook:rugelach recipeIngredient "1 teaspoon cinnamon" cookbook:rugelach recipeIngredient "2 cups (260g) all-purpose flour" cookbook:rugelach recipeIngredient "8 oz. (220g) cream cheese, softened" cookbook:rugelach recipeIngredient "Milk to brush Rugelach" cookbook:rugelach recipeInstructions ["Whisk flour and salt in a medium bowl.","Beat butter and cream cheese in a large bowl with a mixer until well combined.","Stir in flour until the contents is the consistency of dough.","Roll the dough into a ball and wrap in plastic; flatten into a 5x7 inch (12 x 17 cm) rectangle.","Refrigerate for 12 to 24 hours.","Line a large shallow baking pan with parchment paper. Preheat oven to 350F.","Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap. Roll the remaining piece into a 12x8 inch (30 x 19 cm) rectangle on a floured surface with a floured rolling pin (to prevent sticking).","Put the flattened dough on parchment paper, and then return to the fridge to chill while you repeat the flattening process on all other dough quarters.","After you are done flattening the dough, return the last piece to the fridge.","Whisk the 1\/2 cup sugar with cinnamon in a medium bowl.","Take one dough quarter out of the fridge and spread 1\/4 cup of the jam over the dough with a spatula. Over the dough, scatter 1\/4 cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.","Roll the dough quarter up into a tight cylinder. Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.","Repeat the same process with the other 3 dough rectangles.","Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar. Using a large knife, score the dough cylinders with 3\/4 inch (2cm) deep cuts, at one inch intervals.","Bake at 350F (180\u00b0C) for 45-50 minutes.","Take out of the oven, cool in the pan on a wire rack for 30 minutes. Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach."] cookbook:rugelach recipeNotes "*Instead of using raisins, try substituting mini chocolate chips. " cookbook:rugelach type cookbook:recipes cookbook:rugelach url https://en.wikibooks.org/wiki/Cookbook:Rugelach cookbook:ruġġata label "ruġġata" cookbook:ruisleipä label "ruisleipä" cookbook:rujak label "rujak" cookbook:rumaki label "rumaki" cookbook:rumaki name "Rumaki" cookbook:rumaki recipeCategory category:appetizer_recipes cookbook:rumaki recipeCategory category:bacon_recipes cookbook:rumaki recipeCategory category:broiled_recipes cookbook:rumaki recipeCategory category:chicken_recipes cookbook:rumaki recipeCategory category:hawaiian_recipes cookbook:rumaki recipeCategory category:liver_recipes cookbook:rumaki recipeCookingTechnique cookbook:broiling cookbook:rumaki recipeCuisine cookbook:cuisine_of_hawaii cookbook:rumaki recipeFoodstuff cookbook:green_onion cookbook:rumaki recipeFoodstuff cookbook:olive cookbook:rumaki recipeFoodstuff cookbook:pineapple cookbook:rumaki recipeFoodstuff cookbook:scallop cookbook:rumaki recipeInstructions ["Rumaki begins with the marinade: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for at least 1\/2 hour.","Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon piece, wrap, and secure with a toothpick.","Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375 \u00b0F oven for 20 to 25 minutes. Serve hot. Makes 24 appetizers."] cookbook:rumaki recipeNotes "*Add fresh sliced scallions to the combination above. *Substitute sea scallops for the chicken livers and\/or water chestnuts. *Omit marinade and wrap bacon around smoked oysters, stuffed green olives, or pineapple chunks. *Shrimp Rumaki: 1 medium shrimp with 1 whole water chestnut and a piece of green onion, with or without the marinade. * Substitute 1 tsp organic honey for the sugar, or a small amount of pineapple marmalade. " cookbook:rumaki type cookbook:recipes cookbook:rumaki url https://en.wikibooks.org/wiki/Cookbook:Rumaki cookbook:rum_balls label "rum balls" cookbook:rum_balls name "Rum balls" cookbook:rum_balls name "Rum Balls" cookbook:rum_balls recipeCategory category:chocolate_recipes cookbook:rum_balls recipeCategory category:cookie_recipes cookbook:rum_balls recipeCategory category:dessert_recipes cookbook:rum_balls recipeCategory category:rum_recipes cookbook:rum_balls recipeIngredient "1/4 C apple juice" cookbook:rum_balls recipeIngredient "1.5 T white Karo syrup" cookbook:rum_balls recipeIngredient "1 C ground Vanilla Wafer cookies" cookbook:rum_balls recipeIngredient "1 C pecan crumbs" cookbook:rum_balls recipeIngredient "1 C powdered sugar" cookbook:rum_balls recipeIngredient "2 T Dutch cocoa powder" cookbook:rum_balls type cookbook:recipes cookbook:rum_balls url https://en.wikibooks.org/wiki/Cookbook:Rum_balls cookbook:rum_balls url https://en.wikibooks.org/wiki/Cookbook:Rum_Balls cookbook:rum label "rum" cookbook:rum name "Rum" cookbook:rum_truffles name "Rum Truffles" cookbook:rum_truffles recipeCategory category:chocolate_recipes cookbook:rum_truffles recipeCategory category:cookie_recipes cookbook:rum_truffles recipeCategory category:dessert_recipes cookbook:rum_truffles recipeCategory category:refrigerated_recipes cookbook:rum_truffles recipeCategory category:rum_recipes cookbook:rum_truffles recipeIngredient "1/2 C powdered sugar" cookbook:rum_truffles recipeIngredient "2 egg yolks" cookbook:rum_truffles recipeIngredient "3/4 stick of butter" cookbook:rum_truffles recipeIngredient "3 T rum" cookbook:rum_truffles recipeIngredient "8oz. semi-sweet chocolate" cookbook:rum_truffles recipeInstructions ["Mix by hand. Cream butter with sugar then add egg yolks and finally the rum. Soften the chocolate in a double boiler (don't let the inner pan touch the water in the outer pan) or a microwave. Combine the melted chocolate with butter mixture and beat with a spoon for about 5 minutes.","Refrigerate overnight.","Form into balls using a plastic bag as a mitt. Roll the balls in chopped nuts or chocolate sprinkles, powdered sugar, or anything else.","Store in refrigerator.","[[Cookbook:Rum balls]]"] cookbook:rum_truffles type cookbook:recipes cookbook:rum_truffles url https://en.wikibooks.org/wiki/Cookbook:Rum_Truffles cookbook:rum type bartending/cocktails cookbook:rum type cookbook:ingredients cookbook:rum url https://en.wikibooks.org/wiki/Cookbook:Rum cookbook:runner_bean label "runner bean" cookbook:runner_bean name "Runner Bean" cookbook:runner_bean type cookbook:ingredients cookbook:runner_bean type cookbook:vegetable cookbook:runner_bean url https://en.wikibooks.org/wiki/Cookbook:Runner_Bean cookbook:russian_salad name "Russian salad" cookbook:russian_salad name "Russian Salad" cookbook:russian_salad recipeCategory category:armenian_recipes cookbook:russian_salad recipeCategory category:russian_recipes cookbook:russian_salad recipeCategory category:vegetarian_recipes cookbook:russian_salad recipeCuisine cookbook:cuisine_of_russia cookbook:russian_salad recipeFoodstuff cookbook:carrot cookbook:russian_salad recipeFoodstuff cookbook:corn cookbook:russian_salad recipeFoodstuff cookbook:cucumber cookbook:russian_salad recipeFoodstuff cookbook:pea cookbook:russian_salad recipeFoodstuff cookbook:potato cookbook:russian_salad recipeIngredient "1/2 cup of diced cucumber pickles" cookbook:russian_salad recipeIngredient "1 cup of frozen Corn" cookbook:russian_salad recipeIngredient "1 cup of frozen diced carrots" cookbook:russian_salad recipeIngredient "1 cup of peas" cookbook:russian_salad recipeIngredient "1 cup of potatoes" cookbook:russian_salad recipeIngredient "2 cups of mayonnaise" cookbook:russian_salad recipeIngredient "salt (to taste)" cookbook:russian_salad type cookbook:recipes cookbook:russian_salad url https://en.wikibooks.org/wiki/Cookbook:Russian_salad cookbook:russian_salad url https://en.wikibooks.org/wiki/Cookbook:Russian_Salad cookbook:russian_tea difficulty 1 cookbook:russian_tea name "Russian Tea" cookbook:russian_tea recipeCategory category:american_recipes cookbook:russian_tea recipeCategory category:beverage_recipes cookbook:russian_tea recipeCategory category:cinnamon_recipes cookbook:russian_tea recipeCategory category:clove_recipes cookbook:russian_tea recipeCategory category:inexpensive_recipes cookbook:russian_tea recipeCategory category:orange_recipes cookbook:russian_tea recipeCategory category:recipes_with_metric_units cookbook:russian_tea recipeCategory category:tea_recipes cookbook:russian_tea recipeCategory category:very_easy_recipes cookbook:russian_tea recipeCuisine cookbook:cuisine_of_the_united_states cookbook:russian_tea recipeCuisine cookbook:louisiana_creole_cuisine cookbook:russian_tea recipeCuisine cookbook:new_england_cuisine cookbook:russian_tea recipeFoodstuff cookbook:cinnamon cookbook:russian_tea recipeFoodstuff cookbook:clove cookbook:russian_tea recipeFoodstuff cookbook:sugar cookbook:russian_tea recipeFoodstuff cookbook:tea cookbook:russian_tea recipeFoodstuff cookbook:water cookbook:russian_tea recipeIngredient "½ cup (125ml) instant tea" cookbook:russian_tea recipeIngredient "1 cup (200g) sugar" cookbook:russian_tea recipeIngredient "1 cup (250ml) powdered orange flavor drink mix (''Tang©'')" cookbook:russian_tea recipeIngredient "1 teaspoon ground cinnamon" cookbook:russian_tea recipeIngredient "1 teaspoon ground cloves" cookbook:russian_tea recipeIngredient "1 teaspoon mixed spices" cookbook:russian_tea recipeIngredient "pinch nutmeg" cookbook:russian_tea recipeInstructions ["Mix together thoroughly all ingredients.","Store in an airtight container.","Add 2 or 3 teaspoons to a cup of hot water."] cookbook:russian_tea recipeYield 20 or 30 cups cookbook:russian_tea totalTime "no time at all!" cookbook:russian_tea type cookbook:recipes cookbook:russian_tea url https://en.wikibooks.org/wiki/Cookbook:Russian_Tea cookbook:russia type cookbook:cuisines cookbook:russia type cookbook:cuisines_by_country cookbook:rustic_beer_bread label "rustic beer bread" cookbook:rustic_beer_bread name "Rustic Beer Bread" cookbook:rustic_beer_bread recipeCategory category:baking_recipes cookbook:rustic_beer_bread recipeCategory category:beer_recipes cookbook:rustic_beer_bread recipeCategory category:bread_recipes cookbook:rustic_beer_bread recipeCategory category:vegan_recipes cookbook:rustic_beer_bread recipeCuisine cookbook:vegan_cuisine cookbook:rustic_beer_bread recipeIngredient "150g country grain wholemeal flour" cookbook:rustic_beer_bread recipeIngredient "150g very strong white flour" cookbook:rustic_beer_bread recipeIngredient "1 Tsp (5ml) table salt" cookbook:rustic_beer_bread recipeIngredient "250ml room temperature (approx 21 °C) real ale (not lager)" cookbook:rustic_beer_bread recipeIngredient "2 Tbsp (30ml) malt extract" cookbook:rustic_beer_bread recipeIngredient "2 Tsp (5ml) easy bake yeast" cookbook:rustic_beer_bread recipeIngredient "3 Tbsp (45ml) sunflower oil" cookbook:rustic_beer_bread recipeIngredient "70g soft grain white flour" cookbook:rustic_beer_bread recipeIngredient "70g strong wholemeal flour" cookbook:rustic_beer_bread recipeInstructions ["Mix the ingredients above into a dough, and knead on an unfloured surface until an smooth elastic dough is formed.","Put into a greased baking tin or on a greased baking tray, cover with a dry towel and rest for approximately 1 hour.","Place into a preheated oven at 180\u00b0C and bake for 20-40 minutes (baking times will change depending on altitude.)","Use 1.5 Tbsp (22.5ml) Demerara Sugar instead of Malt Extract if you can't get hold of any.","Reduce each flour measurement by 10g and add 40g loose Polenta to add a different texture to the bread.","Substitute bread flour for hard flour and\/or pastry flour for soft flour."] cookbook:rustic_beer_bread type cookbook:recipes cookbook:rustic_beer_bread url https://en.wikibooks.org/wiki/Cookbook:Rustic_Beer_Bread cookbook:rusupiirakka label "rusupiirakka" cookbook:rutabaga label "rutabaga" cookbook:rutabaga label "rutabagas" cookbook:rutabaga label "swede" cookbook:rutabaga name "Rutabaga" cookbook:rutabaga name "Swede" cookbook:rutabaga type cookbook:ingredients cookbook:rutabaga type cookbook:vegetable cookbook:rutabaga url https://en.wikibooks.org/wiki/Cookbook:Rutabaga cookbook:rutabaga url https://en.wikibooks.org/wiki/Cookbook:Swede cookbook:rye_bread label "rye bread" cookbook:rye_bread name "Rye Bread" cookbook:rye_bread recipeCategory category:baking_recipes cookbook:rye_bread recipeCategory category:bread_recipes cookbook:rye_bread recipeCategory category:danish_recipes cookbook:rye_bread recipeCategory category:recipes_with_metric_units cookbook:rye_bread recipeCategory category:vegan_recipes cookbook:rye_bread recipeCuisine cookbook:cuisine_of_denmark cookbook:rye_bread recipeCuisine cookbook:vegan_cuisine cookbook:rye_bread recipeFoodstuff cookbook:rye cookbook:rye_bread recipeFoodstuff cookbook:salt cookbook:rye_bread recipeIngredient "1000 g cracked rye seeds" cookbook:rye_bread recipeIngredient "1500 g rye flour" cookbook:rye_bread recipeIngredient "300 mL sourdough starter" cookbook:rye_bread recipeIngredient "5 teaspoons salt" cookbook:rye_bread recipeIngredient "about 2L water" cookbook:rye_bread recipeInstructions ["Mix the salt with the rye flour in a big bowl.","Add 1.8L of water and mix it.","Mix in the sourdough starter. The result should be wet enough to flow very slowly.","Cover it with a cloth and let it rise for at 12-30 hours as convenient. Then add the cracked rye seeds.","If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.","Take out 300mL of dough for the next bread.","Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.","Let it rise for 5-10 hours, and then bake it for about 90 minutes at about 180C.","Let the bread cool for 15 minutes, and then tip them out to cool further on a table."] cookbook:rye_bread type cookbook:recipes cookbook:rye_bread url https://en.wikibooks.org/wiki/Cookbook:Rye_Bread cookbook:rye label "cracked rye seeds" cookbook:rye label "rye" cookbook:rye label "rye flour" cookbook:rye name "Rye" cookbook:rye type cookbook:cereals cookbook:rye type cookbook:ingredients cookbook:rye url https://en.wikibooks.org/wiki/Cookbook:Rye cookbook:sabich label "sabich" cookbook:sabzi_polo_mahi label "sabzi polo mahi" cookbook:saccharin label "saccharin" cookbook:sachertorte difficulty 5 cookbook:sachertorte_(duramecho_version) difficulty 5 cookbook:sachertorte_(duramecho_version) label "sachertorte (duramecho version)" cookbook:sachertorte_(duramecho_version) name "Sachertorte (Duramecho version)" cookbook:sachertorte_(duramecho_version) name "Sachertorte (Duramecho Version)" cookbook:sachertorte_(duramecho_version) recipeCategory category:austrian_recipes cookbook:sachertorte_(duramecho_version) recipeCategory category:cake_recipes cookbook:sachertorte_(duramecho_version) recipeCategory category:chocolate_recipes cookbook:sachertorte_(duramecho_version) recipeCategory category:dessert_recipes cookbook:sachertorte_(duramecho_version) recipeCategory category:recipes_with_images cookbook:sachertorte_(duramecho_version) recipeCategory category:recipes_with_metric_units cookbook:sachertorte_(duramecho_version) recipeCategory category:very_difficult_recipes cookbook:sachertorte_(duramecho_version) recipeCuisine cookbook:cuisine_of_austria cookbook:sachertorte_(duramecho_version) recipeFoodstuff cookbook:apricot cookbook:sachertorte_(duramecho_version) recipeFoodstuff cookbook:butter cookbook:sachertorte_(duramecho_version) recipeFoodstuff cookbook:castor_sugar cookbook:sachertorte_(duramecho_version) recipeFoodstuff cookbook:chocolate cookbook:sachertorte_(duramecho_version) recipeFoodstuff cookbook:egg cookbook:sachertorte_(duramecho_version) recipeFoodstuff cookbook:flour cookbook:sachertorte_(duramecho_version) recipeFoodstuff cookbook:golden_syrup cookbook:sachertorte_(duramecho_version) recipeFoodstuff cookbook:vanilla cookbook:sachertorte_(duramecho_version) recipeIngredient "100 g unsalted butter" cookbook:sachertorte_(duramecho_version) recipeIngredient "125 g dark eating chocolate semi-sweet or bittersweet)" cookbook:sachertorte_(duramecho_version) recipeIngredient "125 g plain flour" cookbook:sachertorte_(duramecho_version) recipeIngredient "150 g apricot jam" cookbook:sachertorte_(duramecho_version) recipeIngredient "150 g dark eating chocolate (semi-sweet or bittersweet)" cookbook:sachertorte_(duramecho_version) recipeIngredient "150 g golden syrup" cookbook:sachertorte_(duramecho_version) recipeIngredient "200 g caster Sugar" cookbook:sachertorte_(duramecho_version) recipeIngredient "5 mL vanilla extract" cookbook:sachertorte_(duramecho_version) recipeIngredient "6 eggs" cookbook:sachertorte_(duramecho_version) recipeInstructions ["Preheat the oven to 170\u00b0C.","Add the whites foam to the butter\/yolk\/sugar mixture.","Add the flour to the mix via a sieve, carefully avoiding lumps of flour.","Mix very gently, folding the ingredients together. Ensure the heavy chocolate does not all end up at the bottom of the bowl.","Line the cake tin with greaseproof paper.","Fill cake tin with the mix.","Bake at 170\u00b0C for about 70 min.","Allow to cool in the tin upside down until at room temperature (about 30 min)."] cookbook:sachertorte_(duramecho_version) recipeNotes "*Do not accidentally get any fat (from the egg yolks, butter or chocolate) in the egg white mix or it will go flat. *The little bubbles in the egg white foam are what inflate the cake. *Do not allow flour lumps in the mix because lumps of white flour show up badly in this brown cake. *To get the traditional perfectly cylindrical shape, trim the cake body into a circle with vertical edges & cut the top off flat before glazing. *Adding alcohol to the cake is not a good idea. It is already very moist and more liquid will make it soggy. *Don't use white chocolate in the cake body because it is fairly unnoticeable by flavour and colour, leaving only the moistening effect. *Don't use self-raising flour. It creates large bubbles in the cake. *If carried out in the order above, no tool should need to be washed up more than once. *There are several other recipes for Sachertorte, some use even more eggs in the cake and egg and cream in the glaze. *Original Source: [http:\/\/duramecho.com\/Food\/Sachertorte\/index.html Duramecho Sachertorte] included here in slightly edited format under [http:\/\/www.gnu.org\/copyleft\/gpl.html GNU General Public License] " cookbook:sachertorte_(duramecho_version) recipeYield 8 cookbook:sachertorte_(duramecho_version) totalTime "prep: 30 min, baking: 80 min" cookbook:sachertorte_(duramecho_version) type cookbook:recipes cookbook:sachertorte_(duramecho_version) url https://en.wikibooks.org/wiki/Cookbook:Sachertorte_(Duramecho_version) cookbook:sachertorte_(duramecho_version) url https://en.wikibooks.org/wiki/Cookbook:Sachertorte_(Duramecho_Version) cookbook:sachertorte label "sachertorte" cookbook:sachertorte name "Sachertorte" cookbook:sachertorte recipeCategory category:austrian_recipes cookbook:sachertorte recipeCategory category:cake_recipes cookbook:sachertorte recipeCategory category:chocolate_recipes cookbook:sachertorte recipeCategory category:dessert_recipes cookbook:sachertorte recipeCategory category:recipes_with_images cookbook:sachertorte recipeCategory category:recipes_with_metric_units cookbook:sachertorte recipeCategory category:very_difficult_recipes cookbook:sachertorte recipeCookingTechnique cookbook:baking cookbook:sachertorte recipeCookingTechnique cookbook:folding cookbook:sachertorte recipeCookingTechnique cookbook:separating_eggs cookbook:sachertorte recipeCuisine cookbook:cuisine_of_austria cookbook:sachertorte recipeEquipment cookbook:microwave_oven cookbook:sachertorte recipeEquipment cookbook:sifter cookbook:sachertorte recipeEquipment cookbook:whisk cookbook:sachertorte recipeFoodstuff cookbook:butter cookbook:sachertorte recipeFoodstuff cookbook:chocolate cookbook:sachertorte recipeFoodstuff cookbook:egg cookbook:sachertorte recipeFoodstuff cookbook:egg_white cookbook:sachertorte recipeFoodstuff cookbook:egg_yolk cookbook:sachertorte recipeFoodstuff cookbook:flour cookbook:sachertorte recipeFoodstuff cookbook:granulated_sugar cookbook:sachertorte recipeFoodstuff cookbook:powdered_sugar cookbook:sachertorte recipeFoodstuff cookbook:vanilla cookbook:sachertorte recipeIngredient "1/2 cup (120ml) granulated sugar" cookbook:sachertorte recipeIngredient "1 cup (240ml) confectioner's sugar" cookbook:sachertorte recipeIngredient "1 cup (240ml) flour" cookbook:sachertorte recipeIngredient "1 tsp (4mL) vanilla extract" cookbook:sachertorte recipeIngredient "4 1/2 oz (130g) dark chocolate" cookbook:sachertorte recipeIngredient "6 eggs, separated" cookbook:sachertorte recipeIngredient "9 tbsp (135mL) butter" cookbook:sachertorte recipeInstructions ["Butter 9 in. (22cm) pan and line bottom with parchment paper. Preheat oven to 325\u00b0F (163\u00b0C or Gas Mark 3).","Melt chocolate in microwave, remove, and let cool, while stirring often.","Beat butter in mixer, then, on low, add confectioners sugar. Return to high, beat for 2 more minutes, beat in egg yolks one at a time, then add chocolate and vanilla.","Whisk egg whites and granulated sugar together in a bowl. Stir 1 quarter of it into the chocolate mix, then fold in the rest.","Sift half the flour into mixture, fold in, and repeat with remaining flour.","Spread evenly in pan, then bake for about 45 min.","Let cool 10 min, then remove from pan.","Glaze and frost cake to your liking."] cookbook:sachertorte recipeNotes "*Sachertorte (Duramecho version) *Glaze the cake with \u00bd cup (120 ml) apricot jam, either on the top or between two layers of cake (split the cake in two with a long knife) *Sample frosting: Melt 9 oz. (260 g) dark chocolate with 2 oz. (60 g) butter at low heat and let it cool off a bit. With a spatula, spread over the cake. " cookbook:sachertorte recipeYield 8 cookbook:sachertorte totalTime "prep: 30 min, baking 45 min" cookbook:sachertorte type cookbook:recipes cookbook:sachertorte url https://en.wikibooks.org/wiki/Cookbook:Sachertorte cookbook:saddle_of_venison_roast label "saddle of venison roast" cookbook:safflower_oil label "safflower oil" cookbook:safflower_oil name "Safflower Oil" cookbook:safflower_oil type cookbook:ingredients cookbook:safflower_oil url https://en.wikibooks.org/wiki/Cookbook:Safflower_Oil cookbook:saffron_chicken label "saffron chicken" cookbook:saffron label "saffron" cookbook:saffron label "saffron powder" cookbook:saffron label "saffron strands" cookbook:saffron label "saffron threads" cookbook:saffron name "Saffron" cookbook:saffron_rice label "saffron rice" cookbook:saffron_rice name "Saffron Rice" cookbook:saffron_rice recipeCategory category:boiled_recipes cookbook:saffron_rice recipeCategory category:indian_recipes cookbook:saffron_rice recipeCategory category:rice_recipes cookbook:saffron_rice recipeCategory category:saffron_recipes cookbook:saffron_rice recipeCategory category:side_dish_recipes cookbook:saffron_rice recipeCookingTechnique cookbook:boiling cookbook:saffron_rice recipeCookingTechnique cookbook:simmering cookbook:saffron_rice recipeCuisine cookbook:cuisine_of_india cookbook:saffron_rice recipeEquipment cookbook:saucepan cookbook:saffron_rice recipeFoodstuff cookbook:brown_sugar cookbook:saffron_rice recipeFoodstuff cookbook:cardamom cookbook:saffron_rice recipeFoodstuff cookbook:celery cookbook:saffron_rice recipeFoodstuff cookbook:chicken cookbook:saffron_rice recipeFoodstuff cookbook:cinnamon cookbook:saffron_rice recipeFoodstuff cookbook:clove cookbook:saffron_rice recipeFoodstuff cookbook:coriander cookbook:saffron_rice recipeFoodstuff cookbook:ghee cookbook:saffron_rice recipeFoodstuff cookbook:molasses cookbook:saffron_rice recipeFoodstuff cookbook:oil_and_fat cookbook:saffron_rice recipeFoodstuff cookbook:rice cookbook:saffron_rice recipeFoodstuff cookbook:saffron cookbook:saffron_rice recipeFoodstuff cookbook:salt cookbook:saffron_rice recipeFoodstuff cookbook:stock cookbook:saffron_rice recipeIngredient "1/2 cup minced celery" cookbook:saffron_rice recipeIngredient "1/2 teaspoon saffron threads" cookbook:saffron_rice recipeIngredient "1.5 Tablespoons brown sugar" cookbook:saffron_rice recipeIngredient "1.5 Tablespoons molasses" cookbook:saffron_rice recipeIngredient "1 cup long grain rice, Basmati preferred" cookbook:saffron_rice recipeIngredient "1 inch piece of cinnamon stick or equivalent ground cinnamon" cookbook:saffron_rice recipeIngredient "1 teaspoon salt" cookbook:saffron_rice recipeIngredient "2 cloves" cookbook:saffron_rice recipeIngredient "2 cups chicken stock" cookbook:saffron_rice recipeIngredient "6 Tablespoons oil or ghee" cookbook:saffron_rice recipeIngredient "pinch of ground cardamom" cookbook:saffron_rice recipeIngredient "pinch of ground coriander" cookbook:saffron_rice recipeInstructions ["Wash the rice in cool water until the water runs absolutely clear.","Place the saffron threads in a teaspoon or Tablespoon of boiling water to soak.","Heat the oil, cinnamon, and cloves in a heavy saucepan.","Add the celery to the saucepan.","Add the rice to the saucepan; stir for 5 minutes and\/or until the grains are golden.","Add the stock, sugar, molasses, salt, coriander, and cardamom.","Stir to dissolve the sugar.","Bring to a boil, then reduce to a low simmer.","Add the saffron mix, both water and threads, stirring gently.","Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.","Fluff with a fork."] cookbook:saffron_rice type cookbook:recipes cookbook:saffron_rice url https://en.wikibooks.org/wiki/Cookbook:Saffron_Rice cookbook:saffron_sweet_rice label "saffron sweet rice" cookbook:saffron_sweet_rice name "Saffron Sweet Rice" cookbook:saffron_sweet_rice recipeCategory category:boiled_recipes cookbook:saffron_sweet_rice recipeCategory category:raisin_recipes cookbook:saffron_sweet_rice recipeCategory category:rice_recipes cookbook:saffron_sweet_rice recipeCategory category:saffron_recipes cookbook:saffron_sweet_rice recipeCategory category:side_dish_recipes cookbook:saffron_sweet_rice recipeFoodstuff cookbook:almond cookbook:saffron_sweet_rice recipeFoodstuff cookbook:currant cookbook:saffron_sweet_rice recipeFoodstuff cookbook:raisin cookbook:saffron_sweet_rice recipeFoodstuff cookbook:rice cookbook:saffron_sweet_rice recipeFoodstuff cookbook:saffron cookbook:saffron_sweet_rice recipeFoodstuff cookbook:salt cookbook:saffron_sweet_rice recipeFoodstuff cookbook:sugar cookbook:saffron_sweet_rice recipeIngredient "¼-½ cup slivered almonds (toasted if you prefer)" cookbook:saffron_sweet_rice recipeIngredient "½ cup raisins (or currants)" cookbook:saffron_sweet_rice recipeIngredient "½ cup sugar" cookbook:saffron_sweet_rice recipeIngredient "1½ cup rice (we prefer basmati over plain)" cookbook:saffron_sweet_rice recipeIngredient "1 tsp salt" cookbook:saffron_sweet_rice recipeIngredient "large scoop (⅛ tsp) saffron (expensive but worth it!)" cookbook:saffron_sweet_rice recipeInstructions ["Wash rice and add enough water cover rice with water equal to the depth of the rice.","Add salt, saffron, sugar & raisins.","Cook over high heat until water disappears and steam is rising from holes in the surface of the rice.","Reduce heat to warm.","Add almonds.","Cover tightly and let stand for 20 minutes."] cookbook:saffron_sweet_rice recipeNotes "* For diabetics, you may replace sugar with 4 to 6 packets of SPLENDA sweetner. * Saffron Sweet Rice is a nice complement to Amar's Chicken and Amar's Tofu. " cookbook:saffron_sweet_rice type cookbook:recipes cookbook:saffron_sweet_rice url https://en.wikibooks.org/wiki/Cookbook:Saffron_Sweet_Rice cookbook:saffron type cookbook:ingredients cookbook:saffron type cookbook:spices_and_herbs cookbook:saffron url https://en.wikibooks.org/wiki/Cookbook:Saffron cookbook:sage label "sage" cookbook:sage name "Sage" cookbook:sage recipeCategory category:featured_ingredients cookbook:sage type cookbook:featured_ingredients cookbook:sage type cookbook:ingredients cookbook:sage type cookbook:spices_and_herbs cookbook:sage url https://en.wikibooks.org/wiki/Cookbook:Sage cookbook:sago label "sago" cookbook:sagoo label "sagoo flour" cookbook:saguaro label "saguaro" cookbook:saheena label "saheena" cookbook:sake label "rice wine" cookbook:sake label "sake" cookbook:sake name "Sake" cookbook:sake name "Saki" cookbook:sake type bartending/cocktails cookbook:sake type cookbook:ingredients cookbook:sake url https://en.wikibooks.org/wiki/Cookbook:Sake cookbook:sake url https://en.wikibooks.org/wiki/Cookbook:Saki cookbook:salad_beijing name "Salad Beijing" cookbook:salad_beijing recipeCategory category:recipes_with_metric_units cookbook:salad_beijing recipeCategory category:recipes_without_cooking_time cookbook:salad_beijing recipeCategory category:recipes_without_servings cookbook:salad_beijing recipeCategory category:salad_recipes cookbook:salad_beijing recipeInstructions ["Chinese cabbage cut into small pieces and put in salad bowl.","Cabbage sprinkled with finely chopped parsley and sesame seeds.","Add salt to taste, garnish with sprigs of green, well watered sauce."] cookbook:salad_beijing type cookbook:recipes cookbook:salad_beijing url https://en.wikibooks.org/wiki/Cookbook:Salad_Beijing cookbook:salade_frisee difficulty 1 cookbook:salade_frisee label "salad frisee" cookbook:salade_frisee name "Salade Frisee" cookbook:salade_frisee recipeCategory category:meat_recipes cookbook:salade_frisee recipeCategory category:salad_recipes cookbook:salade_frisee recipeCategory category:vegetable_recipes cookbook:salade_frisee recipeCategory category:vegetarian_recipes cookbook:salade_frisee recipeCategory category:very_easy_recipes cookbook:salade_frisee recipeFoodstuff cookbook:bacon cookbook:salade_frisee recipeFoodstuff cookbook:frisee cookbook:salade_frisee recipeIngredient "16 cups (loosely packed) frisee" cookbook:salade_frisee recipeIngredient "8 goat cheese cakes" cookbook:salade_frisee recipeIngredient "About ½ cup Champagne Vinaigrette" cookbook:salade_frisee recipeIngredient "Crumbled crisp bacon pieces, for garnish" cookbook:salade_frisee recipeInstructions ["In a large mixing bowl, toss frisee with the Champagne Vinaigrette.","Divide salad among 8 salad plates.","Top each salad with a goat cheese cake.","Garnish with crumbled bacon."] cookbook:salade_frisee recipeYield 8 cookbook:salade_frisee totalTime "1 hour" cookbook:salade_frisee type cookbook:recipes cookbook:salade_frisee url https://en.wikibooks.org/wiki/Cookbook:Salade_Frisee cookbook:salad label "green salad" cookbook:salad label "salad" cookbook:salad label "salad dressings" cookbook:salad label "salads" cookbook:salad name "Salad" cookbook:salad_of_cyprus name "Salad of Cyprus" cookbook:salad_of_cyprus name "Traditional Salad of Cyprus" cookbook:salad_of_cyprus recipeCategory category:cypriot_recipes cookbook:salad_of_cyprus recipeCategory category:salad_recipes cookbook:salad_of_cyprus recipeCuisine cookbook:cuisine_of_cyprus cookbook:salad_of_cyprus recipeFoodstuff cookbook:cucumber cookbook:salad_of_cyprus recipeFoodstuff cookbook:feta_cheese cookbook:salad_of_cyprus recipeFoodstuff cookbook:lemon_juice cookbook:salad_of_cyprus recipeFoodstuff cookbook:lettuce cookbook:salad_of_cyprus recipeFoodstuff cookbook:olive cookbook:salad_of_cyprus recipeFoodstuff cookbook:olive_oil cookbook:salad_of_cyprus recipeFoodstuff cookbook:onion cookbook:salad_of_cyprus recipeFoodstuff cookbook:tomato cookbook:salad_of_cyprus recipeIngredient "1 cucumber" cookbook:salad_of_cyprus recipeIngredient "1 small onion" cookbook:salad_of_cyprus recipeIngredient "1 spoon of feta cheese (it must be cut into small pieces)" cookbook:salad_of_cyprus recipeIngredient "1 tomato" cookbook:salad_of_cyprus recipeIngredient "2 spoons of lemon juice" cookbook:salad_of_cyprus recipeIngredient "3 leaves of lettuce" cookbook:salad_of_cyprus recipeIngredient "3 spoons of olive oil" cookbook:salad_of_cyprus recipeIngredient "5-6 black olives" cookbook:salad_of_cyprus recipeInstructions ["Cut the vegetables into pieces.","Put them in a bowl and decorate them with onions, feta cheese and olives. If you want you can decorate your bowl with every way!","Before the salad will be served, add salad and olive oil with lemon and shake."] cookbook:salad_of_cyprus type cookbook:recipes cookbook:salad_of_cyprus url https://en.wikibooks.org/wiki/Cookbook:Salad_of_Cyprus cookbook:salad_of_cyprus url https://en.wikibooks.org/wiki/Cookbook:Traditional_Salad_of_Cyprus cookbook:salad,_pepperoni_pasta recipeCategory category:sausage_recipes cookbook:salad,_pepperoni_pasta type cookbook:recipes cookbook:salad_shirazi label "salad shirazi" cookbook:salad_shirazi name "Salad Shirazi" cookbook:salad_shirazi recipeCategory category:salad_recipes cookbook:salad_shirazi recipeFoodstuff cookbook:cucumber cookbook:salad_shirazi recipeFoodstuff cookbook:onion cookbook:salad_shirazi recipeIngredient "Cucumber" cookbook:salad_shirazi recipeIngredient "Dried mint" cookbook:salad_shirazi recipeIngredient "Lemon juice" cookbook:salad_shirazi recipeIngredient "Onions" cookbook:salad_shirazi recipeIngredient "Tomatoes" cookbook:salad_shirazi recipeIngredient "Vinegar" cookbook:salad_shirazi recipeInstructions ["Chop the cucumbers, tomatoes and onions finely","Marinate them in lemon juice or vinegar","Add salt and pepper","Sprinkle with the dried mint"] cookbook:salad_shirazi type cookbook:recipes cookbook:salad_shirazi url https://en.wikibooks.org/wiki/Cookbook:Salad_Shirazi cookbook:salad_spinner label "salad spinner" cookbook:salad_spinner name "Salad Spinner" cookbook:salad_spinner type cookbook:cookbook/equipment cookbook:salad_spinner url https://en.wikibooks.org/wiki/Cookbook:Salad_Spinner cookbook:salad url https://en.wikibooks.org/wiki/Cookbook:Salad cookbook:salak label "salak" cookbook:salami label "salami" cookbook:salami name "Salami" cookbook:salami type cookbook:cookbook_stubs cookbook:salami type cookbook:ingredients cookbook:salami type cookbook:meat_and_poultry cookbook:salami url https://en.wikibooks.org/wiki/Cookbook:Salami cookbook:salată_de_boeuf name "Salată de boeuf" cookbook:salată_de_boeuf name "Salată de Boeuf" cookbook:salată_de_boeuf url https://en.wikibooks.org/wiki/Cookbook:Salată_de_boeuf cookbook:salată_de_boeuf url https://en.wikibooks.org/wiki/Cookbook:Salată_de_Boeuf cookbook:salmon_cakes name "Salmon Cakes" cookbook:salmon_cakes recipeCategory category:baked_recipes cookbook:salmon_cakes recipeCategory category:deep_fried_recipes cookbook:salmon_cakes recipeCategory category:main_course_recipes cookbook:salmon_cakes recipeCategory category:salmon_recipes cookbook:salmon_cakes recipeIngredient "1 1/4 pounds skinless wild salmon filet, cut into 2-inch cubes" cookbook:salmon_cakes recipeIngredient "1 Tbs grated lemon zest" cookbook:salmon_cakes recipeIngredient "1 tsp freshly ground black pepper" cookbook:salmon_cakes recipeIngredient "1 tsp salt" cookbook:salmon_cakes recipeIngredient "8 ounces olive oil" cookbook:salmon_cakes recipeIngredient "Juice of one lemon" cookbook:salmon_cakes recipeIngredient "Melted butter" cookbook:salmon_cakes recipeIngredient "Panko breadcrumbs" cookbook:salmon_cakes recipeInstructions ["Run salmon through a meat grinder on medium setting. If you don't have one of these, ask your butcher to, but ask for it to be clean before he does.","Combine ground salmon, 1\/4 cup breadcrumbs, salt and pepper, and lemon. Form into 4 patties, about 1 1\/4 inch thick.","Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350 degrees F until internal temperature reaches 130 degrees F.","While the salmon cooks, heat olive oil in a cast iron skillet to 375 degrees F. Once salmon is parcooked, dredge into more breadcrumbs then immediately transfer to oil. Cook until golden brown on both sides.","Serve immediately with melted butter."] cookbook:salmon_cakes type cookbook:recipes cookbook:salmon_cakes url https://en.wikibooks.org/wiki/Cookbook:Salmon_Cakes cookbook:salmon_fried_rice label "salmon fried rice" cookbook:salmon label "salmon" cookbook:salmon label "smoked salmon" cookbook:salmon name "Salmon" cookbook:salmon recipeCategory category:freshwater_fish cookbook:salmon recipeCategory category:saltwater_fish cookbook:salmon_seasoning label "seafood seasoning" cookbook:salmon_seasoning name "Salmon Seasoning" cookbook:salmon_seasoning recipeCategory category:spice_mix_recipes cookbook:salmon_seasoning recipeIngredient "1/3 cup salt" cookbook:salmon_seasoning recipeIngredient "1/4 cup black peppercorns, cracked" cookbook:salmon_seasoning recipeIngredient "1/4 cup dehydrated lemon peel" cookbook:salmon_seasoning recipeIngredient "1/4 cup granulated garlic" cookbook:salmon_seasoning recipeIngredient "1 tbs cayenne pepper" cookbook:salmon_seasoning recipeIngredient "3/4 cup paprika" cookbook:salmon_seasoning recipeIngredient "3 tbs granulated sugar" cookbook:salmon_seasoning recipeIngredient "3 tbs red pepper flake" cookbook:salmon_seasoning recipeInstructions ["Combine all ingredients. Pour into an airtight container with a shaker lid and store in a cool dark place.<\/text>"] cookbook:salmon_seasoning type cookbook:recipes cookbook:salmon_seasoning url https://en.wikibooks.org/wiki/Cookbook:Salmon_Seasoning cookbook:salmon_spaghetti difficulty 2 cookbook:salmon_spaghetti label "salmon spaghetti" cookbook:salmon_spaghetti name "Salmon spaghetti" cookbook:salmon_spaghetti recipeCategory category:easy_recipes cookbook:salmon_spaghetti recipeCategory category:pasta_recipes cookbook:salmon_spaghetti recipeCategory category:recipes_with_metric_units cookbook:salmon_spaghetti recipeCategory category:salmon_recipes cookbook:salmon_spaghetti recipeIngredient "1/2 cup (125 ml) white wine" cookbook:salmon_spaghetti recipeIngredient "1 cup (250 ml) cream" cookbook:salmon_spaghetti recipeIngredient "1 small onion, chopped" cookbook:salmon_spaghetti recipeIngredient "1 tbsp. crème fraîche" cookbook:salmon_spaghetti recipeIngredient "1 tbsp. fresh dill, chopped" cookbook:salmon_spaghetti recipeIngredient "1 tbsp. olive oil" cookbook:salmon_spaghetti recipeIngredient "1 tsp. horseradish, freshly grated" cookbook:salmon_spaghetti recipeIngredient "250g salmon, smoked or fresh, chopped" cookbook:salmon_spaghetti recipeIngredient "9 oz (250g) spaghetti" cookbook:salmon_spaghetti recipeIngredient "a pinch of black pepper, freshly ground" cookbook:salmon_spaghetti recipeIngredient "a pinch of salt" cookbook:salmon_spaghetti recipeInstructions ["Heat the oil in a large frying pan and gently saut\u00e9 the onion for about two minutes until glassy.","Put the salmon into the pan and cook for another three minutes.","Add the white wine, but be careful! Too much wine causes a distinctly winey taste.","Wait for about one minute, then add the cream; dissolve the cr\u00e8me fra\u00eeche and stir in the horseradish.","Let the sauce simmer until it thickens and absorbs the characteristic taste of the salmon. Add the dill last and season with a pinch of freshly ground black pepper and salt. Be very careful with the salt when using smoked salmon as it already contains a significant amount of salt.","Put the spaghetti on two serving plates and add the sauce. Garnish the plate with a slice of lemon and some dill leaves. Serve immediately and offer white wine with the dish."] cookbook:salmon_spaghetti recipeYield 2 cookbook:salmon_spaghetti totalTime "30 minutes" cookbook:salmon_spaghetti type cookbook:recipes cookbook:salmon_spaghetti url https://en.wikibooks.org/wiki/Cookbook:Salmon_spaghetti cookbook:salmon type cookbook:ingredients cookbook:salmon url https://en.wikibooks.org/wiki/Cookbook:Salmon cookbook:_salmorejo_de_jueyes label "salmorejo de jueyes" cookbook:salpicon_de_chile_habanero label "salpicon de chile habanero" cookbook:salpicon label "''salpicon''" cookbook:salsa_(fermented) name "Salsa (fermented)" cookbook:salsa_(fermented) name "Salsa (Fermented)" cookbook:salsa_(fermented) recipeCategory category:chile_recipes cookbook:salsa_(fermented) recipeCategory category:cilantro_recipes cookbook:salsa_(fermented) recipeCategory category:fermented_food_recipes cookbook:salsa_(fermented) recipeCategory category:mexican_recipes cookbook:salsa_(fermented) recipeCategory category:raw_recipes cookbook:salsa_(fermented) recipeCategory category:recipes_with_images cookbook:salsa_(fermented) recipeCategory category:recipes_with_metric_units cookbook:salsa_(fermented) recipeCategory category:salsa_recipes cookbook:salsa_(fermented) recipeCategory category:tomato_recipes cookbook:salsa_(fermented) recipeCategory category:vegan_recipes cookbook:salsa_(fermented) recipeCookingTechnique cookbook:dice cookbook:salsa_(fermented) recipeCookingTechnique cookbook:slicing cookbook:salsa_(fermented) recipeCuisine cookbook:cuisine_of_jalisco cookbook:salsa_(fermented) recipeCuisine cookbook:cuisine_of_mexico cookbook:salsa_(fermented) recipeCuisine cookbook:cuisine_of_yucatan cookbook:salsa_(fermented) recipeCuisine cookbook:vegan_cuisine cookbook:salsa_(fermented) recipeFoodstuff cookbook:bell_pepper cookbook:salsa_(fermented) recipeFoodstuff cookbook:chiles cookbook:salsa_(fermented) recipeFoodstuff cookbook:cilantro cookbook:salsa_(fermented) recipeFoodstuff cookbook:garlic cookbook:salsa_(fermented) recipeFoodstuff cookbook:onion cookbook:salsa_(fermented) recipeFoodstuff cookbook:salt cookbook:salsa_(fermented) recipeFoodstuff cookbook:spices_and_herbs cookbook:salsa_(fermented) recipeFoodstuff cookbook:tomato cookbook:salsa_(fermented) recipeIngredient "1-2 teaspoons non-iodised salt" cookbook:salsa_(fermented) recipeIngredient "1 bunch of fresh cilantro (coriander leaf, Chinese parsley)" cookbook:salsa_(fermented) recipeIngredient "1 fresh red onion" cookbook:salsa_(fermented) recipeIngredient "1 kg (2 lb) fresh tomatoes" cookbook:salsa_(fermented) recipeIngredient "1 large capsicum (bell pepper)" cookbook:salsa_(fermented) recipeIngredient "3-4 cloves of garlic" cookbook:salsa_(fermented) recipeIngredient "3-6 fresh chilis" cookbook:salsa_(fermented) recipeIngredient "spices to taste (optional)" cookbook:salsa_(fermented) recipeInstructions ["Clean and dry a large (1 litre) preserves jar and a large bowl","Dice the tomatoes","Quarter and slice the capsicum","Finely slice the chilis, removing the seeds if you prefer. Make sure to wash your hands right after cutting the chilis, and DO NOT touch your eyes or face for some time after handling the chilis! (If you do, the chili juice residue could cause a very painful burning sensation.)","Peel and chop the onion and garlic finely","Roughly chop the cilantro","Mix all ingredients together in the bowl with salt and (optional) spices; mix well!","Pack tightly into the jar, leaving 1 cm space at the top; don't seal the jar yet"] cookbook:salsa_(fermented) recipeNotes "*The salt used should be non-iodised salt if possible - e.g. pickling salt, kosher salt. This is because the iodine in iodised table salt will inhibit the fermentation a little. Use what you've got, but best results will be obtained without the iodine. *Use fresh ingredients where possible; if you do use canned or dried ingredients, you may need to use a starter (see Fermentation, above). *This recipe prefers to ferment at a temperature between 18\u00b0C-22\u00b0C (64\u00b0F-72\u00b0F). It will happily ferment outside that range, however if you want to keep it in that range, there are some tips available on the fermentation page. *There is a suggestion on the talk page that more salt is required; read the discussion and decide for yourself, but traditional French recipes add no salt during the fermentation of crushed tomatoes. Salt volume recommendations made without specifying brand (and therefore grain size and shape) are not precise in any case. *When handling hot chilis, use gloves or take extra care to keep your hands away from eyes and other sensitive areas ''even after washing them''. " cookbook:salsa_(fermented) type cookbook:recipes cookbook:salsa_(fermented) url https://en.wikibooks.org/wiki/Cookbook:Salsa_(fermented) cookbook:salsa_(fermented) url https://en.wikibooks.org/wiki/Cookbook:Salsa_(Fermented) cookbook:salsa_fresca difficulty 2 cookbook:salsa_fresca label "salsa fresca" cookbook:salsa_fresca name "Salsa Fresca" cookbook:salsa_fresca recipeCategory category:easy_recipes cookbook:salsa_fresca recipeCategory category:inexpensive_recipes cookbook:salsa_fresca recipeCategory category:mexican_recipes cookbook:salsa_fresca recipeCategory category:salsa_recipes cookbook:salsa_fresca recipeCategory category:sauce_recipes cookbook:salsa_fresca recipeCategory category:tex-mex_recipes cookbook:salsa_fresca recipeCategory category:vegetarian_recipes cookbook:salsa_fresca recipeCookingTechnique cookbook:chopping cookbook:salsa_fresca recipeCuisine cookbook:cuisine_of_jalisco cookbook:salsa_fresca recipeCuisine cookbook:cuisine_of_mexico cookbook:salsa_fresca recipeCuisine cookbook:cuisine_of_yucatan cookbook:salsa_fresca recipeEquipment cookbook:blender cookbook:salsa_fresca recipeEquipment cookbook:food_processor cookbook:salsa_fresca recipeFoodstuff cookbook:cilantro cookbook:salsa_fresca recipeFoodstuff cookbook:garlic cookbook:salsa_fresca recipeFoodstuff cookbook:jalapeño cookbook:salsa_fresca recipeFoodstuff cookbook:onion cookbook:salsa_fresca recipeFoodstuff cookbook:tomato cookbook:salsa_fresca recipeFoodstuff cookbook:vegetable_oil cookbook:salsa_fresca recipeIngredient "¼ cup cilantro leaves" cookbook:salsa_fresca recipeIngredient "1 medium onion" cookbook:salsa_fresca recipeIngredient "2 garlic cloves" cookbook:salsa_fresca recipeIngredient "2 large, or 6 small tomatoes, cored" cookbook:salsa_fresca recipeIngredient "4 jalapeño chilis, sliced in half, seeded, and veined" cookbook:salsa_fresca recipeInstructions ["Chop the ingredients in order listed.","If using food processor or blender, drop in with the blades running, but avoid liquefying the tomatoes."] cookbook:salsa_fresca recipeNotes "* If you plan to store the sauce in the refrigerator, place in a jar and pour a tablespoon of vegetable oil over the top. " cookbook:salsa_fresca recipeYield 3 cups cookbook:salsa_fresca totalTime "15 minutes" cookbook:salsa_fresca type cookbook:recipes cookbook:salsa_fresca url https://en.wikibooks.org/wiki/Cookbook:Salsa_Fresca cookbook:salsa label "salsa" cookbook:salsa label "salsas" cookbook:salsa label "tomato salsa" cookbook:salsa name "Salsa" cookbook:salsa recipeCategory category:chile_recipes cookbook:salsa recipeCategory category:cilantro_recipes cookbook:salsa recipeCategory category:mexican_recipes cookbook:salsa recipeCategory category:salsa_recipes cookbook:salsa recipeCategory category:sauce_recipes cookbook:salsa recipeCategory category:tex-mex_recipes cookbook:salsa recipeCategory category:tomato_recipes cookbook:salsa recipeCategory category:vegan_recipes cookbook:salsa recipeCuisine cookbook:cuisine_of_jalisco cookbook:salsa recipeCuisine cookbook:cuisine_of_mexico cookbook:salsa recipeCuisine cookbook:cuisine_of_yucatan cookbook:salsa recipeCuisine cookbook:vegan_cuisine cookbook:salsa recipeEquipment cookbook:blender cookbook:salsa recipeFoodstuff cookbook:cilantro cookbook:salsa recipeFoodstuff cookbook:garlic cookbook:salsa recipeFoodstuff cookbook:onion cookbook:salsa recipeFoodstuff cookbook:pepper cookbook:salsa recipeFoodstuff cookbook:salt cookbook:salsa recipeFoodstuff cookbook:serrano_chili cookbook:salsa recipeFoodstuff cookbook:tomato cookbook:salsa recipeIngredient "1/2 fresh chopped onion" cookbook:salsa recipeIngredient "1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)" cookbook:salsa recipeIngredient "1 can (14-16 oz.) of peeled, diced tomatoes" cookbook:salsa recipeIngredient "1 teaspoon salt" cookbook:salsa recipeIngredient "3-6 fresh serrano chili peppers (the more the spicier; start with 3)" cookbook:salsa recipeIngredient "pinch of pepper and/or garlic to taste (optional)" cookbook:salsa recipeInstructions ["Have your blender (or food processor) ready","Chop the onion very finely, drop in blender","Wash and chop the cilantro, removing only the very bottom of the stem, drop in blender","Wash and chop the chile peppers, drop in blender","Open the canned tomatoes, add to blender","Add the salt","Blend slowly, to thoroughly mix ingredients; '''do not completely blend'''"] cookbook:salsa_roja label "salsa roja" cookbook:salsa_romesco label "salsa romesco" cookbook:salsa,_spicy_hot recipeCategory category:gluten-free_recipes cookbook:salsa,_spicy_hot recipeCategory category:inexpensive_recipes cookbook:salsa,_spicy_hot recipeCategory category:mexican_recipes cookbook:salsa,_spicy_hot recipeCategory category:salsa_recipes cookbook:salsa,_spicy_hot recipeCategory category:tomato_recipes cookbook:salsa,_spicy_hot recipeCategory category:vegan_recipes cookbook:salsa,_spicy_hot recipeCuisine cookbook:cuisine_of_jalisco cookbook:salsa,_spicy_hot recipeCuisine cookbook:cuisine_of_mexico cookbook:salsa,_spicy_hot recipeCuisine cookbook:cuisine_of_yucatan cookbook:salsa,_spicy_hot recipeCuisine cookbook:vegan_cuisine cookbook:salsa,_spicy_hot type cookbook:recipes cookbook:salsa_tamulada label "salsa tamulada" cookbook:salsa type cookbook:recipes cookbook:salsa url https://en.wikibooks.org/wiki/Cookbook:Salsa cookbook:salsify name "Salsify" cookbook:salsify name "Scorzonera" cookbook:salsify type cookbook:ingredients cookbook:salsify type cookbook:vegetable cookbook:salsify url https://en.wikibooks.org/wiki/Cookbook:Salsify cookbook:salsify url https://en.wikibooks.org/wiki/Cookbook:Scorzonera cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) label "bacalhau à gomes de sá" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) name "Bacalhau à Gomes de Sá" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) name "Salt Cod and Potato Casserole (Bacalhau à Gomes de Sá)" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeCategory category:baked_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeCategory category:casserole_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeCategory category:cod_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeCategory category:fish_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeCategory category:portuguese_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeCategory category:potato_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeCategory category:recipes_with_metric_units cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeCuisine cookbook:cuisine_of_portugal cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeFoodstuff cookbook:egg cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeFoodstuff cookbook:garlic cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeFoodstuff cookbook:olive cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeFoodstuff cookbook:olive_oil cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeFoodstuff cookbook:onion cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeFoodstuff cookbook:parsley cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeFoodstuff cookbook:potato cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeFoodstuff cookbook:salt_cod cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeIngredient "1 cup olive oil" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeIngredient "1 tsp. garlic, finely-chopped" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeIngredient "20 pitted black olives" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeIngredient "2 lbs. (900 g) salt cod" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeIngredient "2 Tbs. parsley, finely chopped" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeIngredient "4 medium-sized onions" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeIngredient "6 hard-boiled eggs, sliced" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeIngredient "6 medium-sized potatoes" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) recipeInstructions ["Starting the day before, soak the salt cod, refrigerated, in a container of water for 16 - 24 hours, changing the water 3 or 4 times.","Drain and rinse the cod. Place in a saucepan and fill with water to cover the fish by 1 inch (2.5 cm). Bring to a boil and then simmer for about 20 minutes until the fish flakes easily when tested with a fork. Drain thoroughly and flake the fish coarsely, removing any skin or bones with a paring knife. Set aside.","Boil the potatoes in their skins until easily pierced with a fork or skewer but not soft. Drain, cool and peel. Slice into \u00bc-inch (6 mm) slices. Set aside.","In a heavy frying-pan, heat a \u00bd cup of olive oil over medium high heat for two minutes. Add the sliced onion and saut\u00e9e for about 6 or 7 minutes until the onions are translucent and slightly brown. Stir in the garlic and remove from the heat.","To assemble, lay half the potatoes in the bottom of a casserole. Cover them with half the cod and then half the onion. Repeat with the rest and drizzle the rest of the olive oil over the top.","Bake for about 20 minutes in a 400\u00baF\/200\u00baC oven until the top is lightly browned.","Garnish with olives and hard-boiled egg slices. Sprinkle with parsley.","Serve from the casserole with a cruet of olive oil and port vinegar on the side."] cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) type cookbook:recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) url https://en.wikibooks.org/wiki/Cookbook:Bacalhau_à_Gomes_de_Sá cookbook:salt_cod_and_potato_casserole_(bacalhau_à_gomes_de_sá) url https://en.wikibooks.org/wiki/Cookbook:Salt_Cod_and_Potato_Casserole_(Bacalhau_à_Gomes_de_Sá) cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) name "Bacalhau à Brás" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) name "Bacalhau à Zé do Pipo" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) name "Salt Cod and Potato Casserole (Bacalhau à Zé do Pipo)" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCategory category:baked_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCategory category:casserole_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCategory category:cod_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCategory category:fish_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCategory category:onion_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCategory category:portuguese_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCategory category:potato_recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCategory category:recipes_with_metric_units cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCookingTechnique cookbook:chopping cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCookingTechnique cookbook:salting cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeCuisine cookbook:cuisine_of_portugal cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:cod cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:egg cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:garlic cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:lemon_juice cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:milk cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:olive cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:olive_oil cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:onion cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:pepper cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:potato cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeFoodstuff cookbook:salt cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "* 100 g (3.5 oz) black olives" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "200 g (7 oz) (1/2 lb) of onions baked in olive oil, chopped 5 g garlic" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "400 g (14 oz) (0.9 lb)salted/dried cod" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "500 g (18 oz) (1.1 lbs) mashed potatoes" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "* black pepper (optional "Zé do Pipo")" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "* eggs for making the cod sauté (codfisch à Braz)" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "* lemon juice (optional)" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "mayonnaise" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "* milk (optional)" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "olive oil" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "* potatoes white skin, roasted in oven" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeIngredient "salt, and white pepper" cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) recipeInstructions ["Prepare the cod by leaving it for 24 hours in water, changing the water once or twice.","After the 24 hour period is up, put the cod in a pot with milk.","Boil until slightly cooked, add salt and pepper. The milk will make the fish soft.","Bake and mash the potatoes, optionally adding milk, egg, pepper and lemon juice.","Chop up onions in circles and fry in pan with garlic and lots of olive oil until slightly browned.","Preheat oven to 220 \u00b0C (425 \u00b0F).","Place the cod in the center of a casserole or baking dish.","Surround the fish with the mashed potatoes and then cover it with the fried onion.","Cover the onion with a thick layer of mayonnaise and sprinkle bread crumbs all over.","Bake until toasted on top."] cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) type cookbook:recipes cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) url https://en.wikibooks.org/wiki/Cookbook:Bacalhau_à_Brás cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) url https://en.wikibooks.org/wiki/Cookbook:Bacalhau_à_Zé_do_Pipo cookbook:salt_cod_and_potato_casserole_(bacalhau_à_zé_do_pipo) url https://en.wikibooks.org/wiki/Cookbook:Salt_Cod_and_Potato_Casserole_(Bacalhau_à_Zé_do_Pipo) cookbook:salt_cod label "salt cod" cookbook:salt_cod name "Salt cod" cookbook:salt_cod recipeCategory category:basic_foodstuffs cookbook:salt_cod recipeCategory category:featured_ingredients cookbook:salt_cod recipeCategory category:saltwater_fish cookbook:salt_cod type cookbook:basic_foodstuffs cookbook:salt_cod type cookbook:featured_ingredients cookbook:salt_cod type cookbook:ingredients cookbook:salt_cod url https://en.wikibooks.org/wiki/Cookbook:Salt_cod cookbook:salted_fish_fried_rice name "Salted fish fried rice" cookbook:salted_fish_fried_rice name "Salted Fish Fried Rice" cookbook:salted_fish_fried_rice recipeCategory category:easy_recipes cookbook:salted_fish_fried_rice recipeCategory category:fried_rice_recipes cookbook:salted_fish_fried_rice recipeCategory category:recipes_with_metric_units cookbook:salted_fish_fried_rice recipeCategory category:rice_recipes cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:bean_sprout cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:chicken cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:fish cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:fish_sauce cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:garlic cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:green_onion cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:oil_and_fat cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:pepper cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:rice cookbook:salted_fish_fried_rice recipeFoodstuff cookbook:salt cookbook:salted_fish_fried_rice recipeIngredient "100 g salted fish" cookbook:salted_fish_fried_rice recipeIngredient "100 g shredded chicken" cookbook:salted_fish_fried_rice recipeIngredient "10 g red chopped chilli" cookbook:salted_fish_fried_rice recipeIngredient "1 cup (500 g) cooked jasmine rice" cookbook:salted_fish_fried_rice recipeIngredient "1 tbsp. fish sauce" cookbook:salted_fish_fried_rice recipeIngredient "1 tbsp. salt" cookbook:salted_fish_fried_rice recipeIngredient "20 g chopped spring onion" cookbook:salted_fish_fried_rice recipeIngredient "20 g minced garlic" cookbook:salted_fish_fried_rice recipeIngredient "2 tbsp. cooking oil" cookbook:salted_fish_fried_rice recipeIngredient "2 tbsp. pepper" cookbook:salted_fish_fried_rice recipeIngredient "75 g bean sprouts" cookbook:salted_fish_fried_rice recipeInstructions ["Heat the oil in non-stick pan, stir-fry the garlic, chilli and spring onion, cook at 1 minute until looks fragrant. Add the salted fish and chicken, stir until the chicken and salted fish are changing color.","Add the rice and bean sprouts, and then add the salt, pepper, and fish sauce. Serve with dressing."] cookbook:salted_fish_fried_rice type cookbook:recipes cookbook:salted_fish_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Salted_fish_fried_rice cookbook:salted_fish_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Salted_Fish_Fried_Rice cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup name "Salted mustard greens and shredded meat noodle soup" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup name "Salted Mustard Greens and Shredded Meat Noodle Soup" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeCategory category:chinese_recipes cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeCategory category:noodle_recipes cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeCategory category:pork_recipes cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeCategory category:recipes_with_metric_units cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeCategory category:soup_recipes cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeCuisine cookbook:cuisine_of_china cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeEquipment cookbook:wok cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeFoodstuff cookbook:cornstarch cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeFoodstuff cookbook:mustard_greens cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeFoodstuff cookbook:pasta cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeFoodstuff cookbook:pork cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeFoodstuff cookbook:salt cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeFoodstuff cookbook:soy_sauce cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeFoodstuff cookbook:stock cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeFoodstuff cookbook:sugar cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeIngredient "cooked noodles" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeIngredient "corn starch" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeIngredient "mustard greens" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeIngredient "pork tenderloin" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeIngredient "salt" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeIngredient "soup stock" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeIngredient "soy sauce" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeIngredient "sugar" cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup recipeInstructions ["Wash and dry the mustard greens.","Add salt to the greens.","Seal in a plastic bag and store in the refrigerator for several days.","Cut the pork tenderloin meat into tiny strips. Marinate the meat with corn starch, soy sauce, and sugar.","Retrieve the semi-pickled mustard greens and dice them.","Using a wok, stir-fry the meat until it is slightly brown. Remove the meat from the wok.","Stir-fry the salted mustard greens until slightly brown.","Place the meat back into the wok and add soup stock and water. Simmer for a couple of minutes.","Serve the soup with noodles.","[[Cookbook:Steamed Pork With Mustard Greens]]"] cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup type cookbook:recipes cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup url https://en.wikibooks.org/wiki/Cookbook:Salted_mustard_greens_and_shredded_meat_noodle_soup cookbook:salted_mustard_greens_and_shredded_meat_noodle_soup url https://en.wikibooks.org/wiki/Cookbook:Salted_Mustard_Greens_and_Shredded_Meat_Noodle_Soup cookbook:saltfish_&_ackee label "saltfish & ackee" cookbook:saltfish_and_tomatoes label "saltfish and tomatoes" cookbook:saltfish_cakes label "saltfish cakes" cookbook:salting label "salted" cookbook:salting label "salting" cookbook:salting name "Salting" cookbook:salting type cookbook:cooking_techniques cookbook:salting url https://en.wikibooks.org/wiki/Cookbook:Salting cookbook:salt label "herbal salt" cookbook:salt label "non-iodised salt" cookbook:salt label "rock salt" cookbook:_salt label "salt" cookbook:salt label "salt" cookbook:salt label "salt 1/4 - 1/2 tsp" cookbook:salt label "salted" cookbook:salt label "salt to taste" cookbook:salt label "salty" cookbook:salt label "sea salt" cookbook:salt label "sea-salt" cookbook:salt label "sodium" cookbook:salt label "table salt" cookbook:salt name "Salt" cookbook:salt_pork label "salt pork" cookbook:saltspoon label "saltspoon" cookbook:saltspoon name "Saltspoon" cookbook:saltspoon type cookbook:cookbook/units_of_measurement cookbook:saltspoon url https://en.wikibooks.org/wiki/Cookbook:Saltspoon cookbook:salt type cookbook:ingredients cookbook:salt url https://en.wikibooks.org/wiki/Cookbook:Salt cookbook:saltwater_fish type cookbook:seafood cookbook:salt_water_taffy label "salt water taffy" cookbook:salzburger_nockerl label "salzburger nockerl" cookbook:salzburger_nockerl name "Salzburger Nockerl" cookbook:salzburger_nockerl recipeCategory category:austrian_recipes cookbook:salzburger_nockerl recipeCategory category:medium_difficulty_recipes cookbook:salzburger_nockerl recipeCategory category:recipes_with_images cookbook:salzburger_nockerl recipeCategory category:recipes_with_metric_units cookbook:salzburger_nockerl recipeCuisine cookbook:cuisine_of_austria cookbook:salzburger_nockerl recipeIngredient "1 1/2 tbsp flour" cookbook:salzburger_nockerl recipeIngredient "1/2 cup caster sugar" cookbook:salzburger_nockerl recipeIngredient "1 tbsp vanilla sugar" cookbook:salzburger_nockerl recipeIngredient "2 egg yolks" cookbook:salzburger_nockerl recipeIngredient "7 egg whites" cookbook:salzburger_nockerl recipeIngredient "jam or custard sauce (as base or to serve with)" cookbook:salzburger_nockerl recipeIngredient "zest of half a lemon" cookbook:salzburger_nockerl recipeInstructions ["pre-heat oven to 200\u00b0C\/~400\u00b0F","beat the egg whites, gradually adding the sugar, until they are very stiff","quickly beat in the two yolks, zest, and vanilla sugar without beating too hard","fold in the flour carefully","butter two oven-proof dishes (you may now line the bottom of the dish with jam or custard)","heap three large dollops of the egg mass into the dish, sitting alongside each other, slightly offset",""mount" them to resemble three little mountains","bake in the oven for 10 minutes until your \u201cNockerl\u201d have become slightly brown on top"] cookbook:salzburger_nockerl type cookbook:recipes cookbook:salzburger_nockerl url https://en.wikibooks.org/wiki/Cookbook:Salzburger_Nockerl cookbook:sambal_ikan_teri label "sambal ikan teri" cookbook:sambal_telor label "sambal telor" cookbook:sambal_tempoyak label "sambal tempoyak" cookbook:sambal_tempoyak name "Sambal Tempoyak" cookbook:sambal_tempoyak recipeCategory category:durian_recipes cookbook:sambal_tempoyak recipeCategory category:indonesian_recipes cookbook:sambal_tempoyak recipeCuisine cookbook:cuisine_of_indonesia cookbook:sambal_tempoyak recipeFoodstuff cookbook:chiles cookbook:sambal_tempoyak recipeFoodstuff cookbook:coconut cookbook:sambal_tempoyak recipeFoodstuff cookbook:lemongrass cookbook:sambal_tempoyak recipeFoodstuff cookbook:oil_and_fat cookbook:sambal_tempoyak recipeFoodstuff cookbook:salt cookbook:sambal_tempoyak recipeFoodstuff cookbook:turmeric cookbook:sambal_tempoyak recipeIngredient "100g ikan bilis (dried anchovies)" cookbook:sambal_tempoyak recipeIngredient "10 bird's eye chillis (chilli padi)" cookbook:sambal_tempoyak recipeIngredient "10 pieces petai (Parkia speciosa) seeds, skin removed" cookbook:sambal_tempoyak recipeIngredient "2cm piece fresh turmeric root" cookbook:sambal_tempoyak recipeIngredient "2 stalks lemon grass, smashed" cookbook:sambal_tempoyak recipeIngredient "2 tablespoon chilli paste" cookbook:sambal_tempoyak recipeIngredient "2 tablespoon coconut milk" cookbook:sambal_tempoyak recipeIngredient "2 tablespoon oil" cookbook:sambal_tempoyak recipeIngredient "3 tablespoon tempoyak" cookbook:sambal_tempoyak recipeIngredient "A pinch of salt" cookbook:sambal_tempoyak recipeInstructions ["Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until it becomes crisp.","Blend 2 tablespoon of tempoyak and coconut milk together with the sambal ingredients.","Heat oil in a pan and stir-fry the sambal ingredients and lemon grass until it becomes fragrant. Add the rest of tempoyak and boil gently over low heat until gravy is thickened.","Add salt to taste. Serve with crisp ikan bilis, petai and rice."] cookbook:sambal_tempoyak type cookbook:recipes cookbook:sambal_tempoyak url https://en.wikibooks.org/wiki/Cookbook:Sambal_Tempoyak cookbook:sambar label "sambaar" cookbook:sambar label "sambar" cookbook:sambar_masalar label "sambar masalar" cookbook:sambar name "Sambar" cookbook:sambar recipeCategory category:curry_recipes cookbook:sambar recipeCategory category:indian_recipes cookbook:sambar recipeCategory category:recipes_with_metric_units cookbook:sambar recipeCategory category:tamarind_recipes cookbook:sambar recipeCategory category:vegan_recipes cookbook:sambar recipeCuisine cookbook:cuisine_of_india cookbook:sambar recipeCuisine cookbook:vegan_cuisine cookbook:sambar recipeFoodstuff cookbook:asafoetida cookbook:sambar recipeFoodstuff cookbook:chiles cookbook:sambar recipeFoodstuff cookbook:chili_powder cookbook:sambar recipeFoodstuff cookbook:cilantro cookbook:sambar recipeFoodstuff cookbook:coconut cookbook:sambar recipeFoodstuff cookbook:coriander cookbook:sambar recipeFoodstuff cookbook:curry_leaf cookbook:sambar recipeFoodstuff cookbook:eggplant cookbook:sambar recipeFoodstuff cookbook:fenugreek cookbook:sambar recipeFoodstuff cookbook:garlic cookbook:sambar recipeFoodstuff cookbook:ghee cookbook:sambar recipeFoodstuff cookbook:mustard cookbook:sambar recipeFoodstuff cookbook:oil_and_fat cookbook:sambar recipeFoodstuff cookbook:okra cookbook:sambar recipeFoodstuff cookbook:onion cookbook:sambar recipeFoodstuff cookbook:pigeon_pea cookbook:sambar recipeFoodstuff cookbook:potato cookbook:sambar recipeFoodstuff cookbook:salt cookbook:sambar recipeFoodstuff cookbook:sugar cookbook:sambar recipeFoodstuff cookbook:tamarind cookbook:sambar recipeFoodstuff cookbook:tomato cookbook:sambar recipeFoodstuff cookbook:turmeric cookbook:sambar recipeFoodstuff cookbook:vegetable cookbook:sambar recipeFoodstuff cookbook:water cookbook:sambar recipeIngredient "1½ cups water" cookbook:sambar recipeIngredient "1 big onion, cut into quarters" cookbook:sambar recipeIngredient "1 cup (240ml) mixed vegetables, cut into approx.1" cubes, e.g." cookbook:sambar recipeIngredient "1 cup (240ml) yellow lentils (arhar or toor dal)" cookbook:sambar recipeIngredient "1 tbsp chopped coriander leaves (cilantro) to garnish." cookbook:sambar recipeIngredient "1 tbsp salt" cookbook:sambar recipeIngredient "1 tbsp sugar" cookbook:sambar recipeIngredient "1 tsp asafoetidia (Kayam) (optional)" cookbook:sambar recipeIngredient "2-3 whole dry red peppers" cookbook:sambar recipeIngredient "2 tbsp oil or ghee" cookbook:sambar recipeIngredient "2 tsp mustard seeds" cookbook:sambar recipeIngredient "3 tbsp sambhar masala *" cookbook:sambar recipeIngredient "3 tbsp thickish tamarind pulp OR 1 tsp tamarind concentrate" cookbook:sambar recipeIngredient "7-8 leaves of curry leaves" cookbook:sambar recipeIngredient "*a medium sized potato" cookbook:sambar recipeIngredient "asafoetida (Kayam) - ¾ tablespoon" cookbook:sambar recipeIngredient "*brinjal (eggplant, aubergine, kath tharik kaai)" cookbook:sambar recipeIngredient "chili powder - 2 tablespoon" cookbook:sambar recipeIngredient "coriander leaves and curry leaves for garnishing" cookbook:sambar recipeIngredient "coriander powder - 2 tablespoon" cookbook:sambar recipeIngredient "coriander seeds - 1 tablespoon" cookbook:sambar recipeIngredient "*drumsticks" cookbook:sambar recipeIngredient "garlic - 1 teaspoon (chopped)" cookbook:sambar recipeIngredient "*lady's fingers" cookbook:sambar recipeIngredient "methi seeds (Uhuluva) - ¼ tablespoon" cookbook:sambar recipeIngredient "mustard -1 tablespoon" cookbook:sambar recipeIngredient "Sambar masala can also be made by grinding together but frying individually the following with a drop of sunflower, groundflower or gingily oil until you get a mild roasted smell:" cookbook:sambar recipeIngredient "shredded coconut - ½ a coconut" cookbook:sambar recipeIngredient "*small onions" cookbook:sambar recipeIngredient "tamarind paste - 1 tablespoon" cookbook:sambar recipeIngredient "*tomato" cookbook:sambar recipeIngredient "toor dal - 1 cup" cookbook:sambar recipeIngredient "turmeric powder - ½ tablespoon" cookbook:sambar recipeIngredient "vegetables (small onions, tomato, drumstick) - 2 cups" cookbook:sambar recipeInstructions ["Wash and cook the dal until soft.","Heat the pan and pour 1 tsp oil, add asafoetida, chili powder and coriander powder and seed and fry them well.","Now add coconut and fry till the mixture is dark red in colour (do not burn it).","Wash the vegetables and boil them with turmeric powder.","When the vegetables are almost done add tamarind paste and allow it to boil for sometime (keep the stove in sim).","Now grind the coconut mixture and add mashed dal to it.","Add the mixture to the vegetables and let it boil for some time. Add desired salt.","When the sambar is done season it by spluttering mustard and adding curry leaves to it.","Finally add finely chopped coriander leaves and the sambar is done."] cookbook:sambar type cookbook:recipes cookbook:sambar url https://en.wikibooks.org/wiki/Cookbook:Sambar cookbook:sambar_variation name "Sambar Variation" cookbook:sambar_variation recipeCategory category:curry_recipes cookbook:sambar_variation recipeCategory category:indian_recipes cookbook:sambar_variation recipeCategory category:tamarind_recipes cookbook:sambar_variation recipeCategory category:vegan_recipes cookbook:sambar_variation recipeCuisine cookbook:cuisine_of_india cookbook:sambar_variation recipeCuisine cookbook:vegan_cuisine cookbook:sambar_variation recipeFoodstuff cookbook:asafoetida cookbook:sambar_variation recipeFoodstuff cookbook:butter cookbook:sambar_variation recipeFoodstuff cookbook:carrot cookbook:sambar_variation recipeFoodstuff cookbook:chiles cookbook:sambar_variation recipeFoodstuff cookbook:chili_powder cookbook:sambar_variation recipeFoodstuff cookbook:cilantro cookbook:sambar_variation recipeFoodstuff cookbook:cumin cookbook:sambar_variation recipeFoodstuff cookbook:curry_leaf cookbook:sambar_variation recipeFoodstuff cookbook:daikon cookbook:sambar_variation recipeFoodstuff cookbook:eggplant cookbook:sambar_variation recipeFoodstuff cookbook:fenugreek cookbook:sambar_variation recipeFoodstuff cookbook:garlic cookbook:sambar_variation recipeFoodstuff cookbook:ghee cookbook:sambar_variation recipeFoodstuff cookbook:ginger cookbook:sambar_variation recipeFoodstuff cookbook:green_bean cookbook:sambar_variation recipeFoodstuff cookbook:lentil cookbook:sambar_variation recipeFoodstuff cookbook:mustard cookbook:sambar_variation recipeFoodstuff cookbook:onion cookbook:sambar_variation recipeFoodstuff cookbook:potato cookbook:sambar_variation recipeFoodstuff cookbook:salt cookbook:sambar_variation recipeFoodstuff cookbook:tamarind cookbook:sambar_variation recipeFoodstuff cookbook:tomato cookbook:sambar_variation recipeFoodstuff cookbook:water cookbook:sambar_variation recipeIngredient "* 1 1/2 tsp sambar masalar" cookbook:sambar_variation recipeIngredient "* 1/2 cup cubed carrot" cookbook:sambar_variation recipeIngredient "* 1/2 cup cubed daikon" cookbook:sambar_variation recipeIngredient "* 1/2 cup cubed potato" cookbook:sambar_variation recipeIngredient "* 1/2 cup cubed tomato" cookbook:sambar_variation recipeIngredient "* 1/2 cup drumsticks (optional)" cookbook:sambar_variation recipeIngredient "* 1/2 cup green beans (optional)" cookbook:sambar_variation recipeIngredient "* 1/2 cup tamarind pulp or 1 Tbsp. concentrate" cookbook:sambar_variation recipeIngredient "* 1/2 tsp asafoetida (optional, helps with digestion)" cookbook:sambar_variation recipeIngredient "* 1-2 tsp chopped garlic" cookbook:sambar_variation recipeIngredient "* 1-2 tsp chopped or grated ginger" cookbook:sambar_variation recipeIngredient "* 1/4 - 1 tsp hot chili powder" cookbook:sambar_variation recipeIngredient "* 1/4 cup chopped cilantro" cookbook:sambar_variation recipeIngredient "* 1/4 cup ghee, butter or vegetable oil" cookbook:sambar_variation recipeIngredient "* 1/4 tsp salt" cookbook:sambar_variation recipeIngredient "* 1 cup chopped onion" cookbook:sambar_variation recipeIngredient "* 1 cup cubed eggplant" cookbook:sambar_variation recipeIngredient "* 1 cup of dry, split and hulled red lentils" cookbook:sambar_variation recipeIngredient "* 1 tsp black or brown mustard seed" cookbook:sambar_variation recipeIngredient "* 1 tsp cumin seeds" cookbook:sambar_variation recipeIngredient "* 1 tsp fenugreek seeds" cookbook:sambar_variation recipeIngredient "* 1 tsp salt" cookbook:sambar_variation recipeIngredient "* 2-3 chopped fresh or dry chili peppers (choose variety suited to you palate)" cookbook:sambar_variation recipeIngredient "* 2-3 pinches of fresh or dry curry leaves" cookbook:sambar_variation recipeIngredient "* 3 cups water" cookbook:sambar_variation recipeIngredient "Fat / Oil" cookbook:sambar_variation recipeIngredient "For the Dhal" cookbook:sambar_variation recipeIngredient "Spices & herbs" cookbook:sambar_variation recipeIngredient "Vegetables" cookbook:sambar_variation recipeInstructions ["Bring the lentils with the water to a boil, reduce heat, add salt and asafoetida, and simmer until the lentils fall apart.","While the lentils are simmering, or before, prepare the vegetables and tamarind. To prepare the tamarind pulp, mix the tamarind mass with twice the amount of water, then work with a fork to remove pits; later strain the pulp into the sambar.","Heat the fat\/oil.","Add the mustard seed, heat until they pop.","Add fenugreek seeds, cumin seeds, curry leaves, chili peppers, salt. Fry 1-2 minutes.","Add onions, and fry until glazed.","Add garlic, ginger, eggplant, potato, carrot, daikon. Stir.","Move ingredients to side, add chili powder to oil at the bottom of pot, then stir all.","Add sambar masalar, stir.","Add 2 cups of water, bring to boil, then reduce heat, simmer 5-10 minutes.Add tomato, green beans, drumsticks, simmer 5-10 minutes.","Add coriander, dhal (cooked lentils with their liquid), tamarind. Simmer until vegetables are soft."] cookbook:sambar_variation type cookbook:recipes cookbook:sambar_variation url https://en.wikibooks.org/wiki/Cookbook:Sambar_Variation cookbook:samosa label "samoosas" cookbook:samosa label "samosa" cookbook:samosa label "samosas" cookbook:samosa name "Samosa" cookbook:samosa recipeCategory category:deep_fried_recipes cookbook:samosa recipeCategory category:indian_recipes cookbook:samosa recipeCategory category:potato_recipes cookbook:samosa recipeCategory category:recipes_with_images cookbook:samosa recipeCategory category:recipes_without_servings cookbook:samosa recipeCategory category:side_dish_recipes cookbook:samosa recipeCategory category:vegan_recipes cookbook:samosa recipeCookingTechnique cookbook:deep_fat_frying cookbook:samosa recipeCookingTechnique cookbook:sautéing cookbook:samosa recipeCookingTechnique cookbook:steaming cookbook:samosa recipeCuisine cookbook:cuisine_of_india cookbook:samosa recipeCuisine cookbook:vegan_cuisine cookbook:samosa recipeFoodstuff cookbook:chiles cookbook:samosa recipeFoodstuff cookbook:cilantro cookbook:samosa recipeFoodstuff cookbook:mint cookbook:samosa recipeFoodstuff cookbook:olive_oil cookbook:samosa recipeFoodstuff cookbook:onion cookbook:samosa recipeFoodstuff cookbook:pea cookbook:samosa recipeFoodstuff cookbook:potato cookbook:samosa recipeIngredient "1/4 kg potatoes and green peas combined" cookbook:samosa recipeIngredient "2 green chillis" cookbook:samosa recipeIngredient "2 onions" cookbook:samosa recipeIngredient "2 twigs mint leaves" cookbook:samosa recipeIngredient "2 twigs of cilantro (coriander)" cookbook:samosa recipeIngredient "A little sprinkle of olive oil (or any cooking oil)" cookbook:samosa recipeIngredient "A little table salt" cookbook:samosa recipeIngredient "Cooking oil (for deep frying)" cookbook:samosa recipeIngredient "Maida (all-purpose flour)" cookbook:samosa recipeIngredient "Spices (optional)" cookbook:samosa recipeInstructions ["Steam the potatoes and peas separately.","Cut the onions into small slices.","Pour some olive oil into a frying pan.","Add onions and cut green hot chillies and saut\u00e9 the onions until they turn transparent.","Add the vegetables and spices, and saut\u00e9 them while stirring, until they are completely cooked. Break potatoes into small pieces before adding.","Add mint leaves, and coriander leaves (cilantro).","Mix flour with water to make a stiff dough and add one tablespoon of cooking oil with a pinch of table salt. Knead it well.","Roll into even-sized balls(3.5cm diameter approx.) and roll them out into circles using a rolling pin.","Cut into 12 semi-circles.","Place the vegetable mixture onto the dough semi-circles and fold on three sides to make into a cone shape.","Deep fry until they become solid and crispy."] cookbook:samosa type cookbook:recipes cookbook:samosa url https://en.wikibooks.org/wiki/Cookbook:Samosa cookbook:samp_and_beans label "samp and beans" cookbook:samp_and_beans name "Samp and Beans" cookbook:samp_and_beans recipeIngredient "1½ Tbsp. salt" cookbook:samp_and_beans recipeIngredient "1 tsp. ground black pepper" cookbook:samp_and_beans recipeIngredient "2 lb beef or mutton" cookbook:samp_and_beans recipeIngredient "2 Tbsp butter or margarine" cookbook:samp_and_beans recipeIngredient "3 Tbsp Oil" cookbook:samp_and_beans recipeIngredient "Grated tomato" cookbook:samp_and_beans recipeIngredient "Onions (Chopped finely)" cookbook:samp_and_beans recipeIngredient "Samp and beans" cookbook:samp_and_beans recipeInstructions ["In a big pot add samp and beans. Rinse well and half fill the pot with water.","Add salt and bring to a boil. Thereafter, boil on low heat until the samp and beans are cooked.","In another pot, braise onions in a pot with oil.","When onions are cooked add meat and braise until tender.","Add grated tomato, samp and beans. Cook on low heat for about one hour and a half.","Before serving,add butter and let it simmer.","Serve in a bowl with a side plate or buttered bread or rice.<\/text>"] cookbook:samp_and_beans type cookbook:recipes cookbook:samp_and_beans url https://en.wikibooks.org/wiki/Cookbook:Samp_and_Beans cookbook:samphire label "samphire" cookbook:samphire name "Samphire" cookbook:samphire type cookbook:ingredients cookbook:samphire type cookbook:vegetable cookbook:samphire url https://en.wikibooks.org/wiki/Cookbook:Samphire cookbook:sancocho difficulty 3 cookbook:sancocho label "sancocho (criollo stew)" cookbook:sancocho name "Sancocho" cookbook:sancocho recipeCategory category:boiled_recipes cookbook:sancocho recipeCategory category:caribbean_recipes cookbook:sancocho recipeCategory category:chicken_recipes cookbook:sancocho recipeCategory category:inexpensive_recipes cookbook:sancocho recipeCategory category:main_course_recipes cookbook:sancocho recipeCategory category:medium_difficulty_recipes cookbook:sancocho recipeCategory category:soup_recipes cookbook:sancocho recipeCategory category:stew_recipes cookbook:sancocho recipeCategory category:vegetable_recipes cookbook:sancocho recipeCuisine cookbook:caribbean_cuisines cookbook:sancocho recipeYield 6 cookbook:sancocho totalTime "marinade 2 hours<br>cook 2 hours" cookbook:sancocho type cookbook:recipes cookbook:sancocho url https://en.wikibooks.org/wiki/Cookbook:Sancocho cookbook:sandwiches label "sandwich" cookbook:sandwiches label "sandwiches" cookbook:sandwiches name "Sandwiches" cookbook:sandwiches recipeCategory category:sandwich_recipes cookbook:sandwiches type cookbook:recipes cookbook:sandwiches url https://en.wikibooks.org/wiki/Cookbook:Sandwiches cookbook:sandwich_layer-cake difficulty 1 cookbook:sandwich_layer-cake label "sandwich layer-cake" cookbook:sandwich_layer-cake label "sandwich layered cake" cookbook:sandwich_layer-cake label "smörgåstårta" cookbook:sandwich_layer-cake name "Sandwich Cake" cookbook:sandwich_layer-cake name "Sandwich Layer-Cake" cookbook:sandwich_layer-cake recipeCategory category:appetizer_recipes cookbook:sandwich_layer-cake recipeCategory category:recipes_with_images cookbook:sandwich_layer-cake recipeCategory category:sandwich_recipes cookbook:sandwich_layer-cake recipeCategory category:swedish_recipes cookbook:sandwich_layer-cake recipeCategory category:very_easy_recipes cookbook:sandwich_layer-cake recipeCuisine cookbook:cuisine_of_sweden cookbook:sandwich_layer-cake recipeFoodstuff cookbook:cottage_cheese cookbook:sandwich_layer-cake recipeFoodstuff cookbook:dill cookbook:sandwich_layer-cake recipeFoodstuff cookbook:egg cookbook:sandwich_layer-cake recipeFoodstuff cookbook:lemon cookbook:sandwich_layer-cake recipeFoodstuff cookbook:lime cookbook:sandwich_layer-cake recipeFoodstuff cookbook:parsley cookbook:sandwich_layer-cake recipeFoodstuff cookbook:pepper cookbook:sandwich_layer-cake recipeFoodstuff cookbook:salt cookbook:sandwich_layer-cake recipeFoodstuff cookbook:shrimp cookbook:sandwich_layer-cake recipeFoodstuff cookbook:sour_cream cookbook:sandwich_layer-cake recipeIngredient "1 dl (100 ml) sour cream" cookbook:sandwich_layer-cake recipeIngredient "1 kg shrimp (about 2.25 lbs) (with shell)" cookbook:sandwich_layer-cake recipeIngredient "2 loaves white bread" cookbook:sandwich_layer-cake recipeIngredient "3-4 eggs" cookbook:sandwich_layer-cake recipeIngredient "4.5 dl (450 ml) (1 US pint) cottage cheese" cookbook:sandwich_layer-cake recipeIngredient "4 dl (400 ml) mayonnaise" cookbook:sandwich_layer-cake recipeIngredient "Black pepper" cookbook:sandwich_layer-cake recipeIngredient "Chopped dill or parsley for garnish" cookbook:sandwich_layer-cake recipeIngredient "salt" cookbook:sandwich_layer-cake recipeIngredient "Sprigs of dill or slices of lemon or lime for garnish" cookbook:sandwich_layer-cake recipeInstructions ["Boil the eggs until hard and peel the shrimp. Set aside some shrimp (about one third) for garnishing. Chop the remaining shrimp, which will be used for filling. This first step is only required for the shrimp and egg filling variant.","Mix 1 dl mayonnaise with 1 dl sour cream in a cup or bowl, place in the refrigerator. Mix the remaining mayonnaise and cottage cheese in another bowl together with the chopped shrimp; this is the ''filling''. Cut the bread ''lengthwise'' to make eight 1 cm thick slices. Do not use the top and bottom slice. Place two slices next to each other, preferably on a cutting board. Spread one third of the filling on top of the bread slices. Add two more bread slices on top. Spread half of the remaining filling and repeat for the final layer. The cake should now have four layers of bread with three layers of filling between them.","If necessary even out the edges of the cake with a sharp knife. Take the mayonnaise\/sour cream mix out of the refrigerator and spread it thinly and evenly on the sides of and on top of the cake. Cover the sides of the cake with chopped parsley or dill. Garnish with shrimp, sliced eggs and dill sprigs or lemon slices."] cookbook:sandwich_layer-cake recipeNotes "* Chopped tuna * Chopped pate and pickled cucumber * Smoked ham and paprika * Eggs, pickled cucumber and curry " cookbook:sandwich_layer-cake recipeYield 10-15 cookbook:sandwich_layer-cake totalTime "1 hour" cookbook:sandwich_layer-cake type cookbook:recipes cookbook:sandwich_layer-cake url https://en.wikibooks.org/wiki/Cookbook:Sandwich_Cake cookbook:sandwich_layer-cake url https://en.wikibooks.org/wiki/Cookbook:Sandwich_Layer-Cake cookbook:san_francisco_sourdough_bread label "san francisco sourdough bread" cookbook:san_francisco_sourdough_bread name "San Francisco Sourdough Bread" cookbook:san_francisco_sourdough_bread recipeCategory category:baking_recipes cookbook:san_francisco_sourdough_bread recipeCategory category:bread_recipes cookbook:san_francisco_sourdough_bread recipeCategory category:recipes_with_images cookbook:san_francisco_sourdough_bread recipeCategory category:recipes_with_metric_units cookbook:san_francisco_sourdough_bread recipeIngredient "1/2 oz. (15 g) active dry yeast" cookbook:san_francisco_sourdough_bread recipeIngredient "12 oz. (340 g) bread flour" cookbook:san_francisco_sourdough_bread recipeIngredient "1 cup (225 ml) sourdough starter (recipe follows)" cookbook:san_francisco_sourdough_bread recipeIngredient "1 egg white, beaten" cookbook:san_francisco_sourdough_bread recipeIngredient "1 lb. (450 g) flour" cookbook:san_francisco_sourdough_bread recipeIngredient "1 lb. (450 g) grapes, stemmed" cookbook:san_francisco_sourdough_bread recipeIngredient "1 Tbs. (15 ml) salt" cookbook:san_francisco_sourdough_bread recipeIngredient "8 1/2 oz. (225 ml) water, warm (120ºF/49ºC)" cookbook:san_francisco_sourdough_bread recipeIngredient "water, as needed" cookbook:san_francisco_sourdough_bread recipeInstructions ["In a glass measuring cup, sprinkle the dry yeast onto the surface of 4 tablespoons of the warm water and allow to stand until it becomes foamy.","In a bowl, combine the rest of the water with the sourdough starter.","Add 1 cup of the flour.","Stir until the dough starts to form and then add the yeast mixture.","Mix for 5 minutes.","Add the remaining flour and the salt.","Knead the dough until it is soft and elastic, 10 minutes or more.","Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm place (ca. 80\u00baF\/27\u00baC to 90\u00baF\/32\u00baC) until doubled.","Punch down the dough and shape it into a round loaf. Place the loaf on a greased and corn-meal dusted sheet pan.","Let the loaf rise in a warm place, covered with a damp cloth, until it has doubled in size.","Bake at 450\u00baF (230\u00baC) with a pan of boiling water under the oven rack for 10 minutes.","Reduce the oven temperature to 375\u00baF (190\u00baC), remove the water and continue baking until the bread is well browned, ca. 35 - 45 minutes.","Cool on a rack.","Mash the grapes thoroughly and place in a loosely-covered container. Allow to stand at room temperature for 48 hours.","Strain off the fermented juice and discard the pulp.","Add warm water to the juice to make 1 pint (450 ml)","Stir in the flour and leave at room temperature overnight.","Replenish with 1 pint of warm water and 2 cups of flour daily if the starter is kept at room temperature. If refrigerated, replenish twice a week."] cookbook:san_francisco_sourdough_bread type cookbook:recipes cookbook:san_francisco_sourdough_bread url https://en.wikibooks.org/wiki/Cookbook:San_Francisco_Sourdough_Bread cookbook:san_francisco_style_scallop_ceviche label "san francisco style scallop ceviche" cookbook:san_francisco_style_scallop_ceviche name "San Francisco style Scallop Ceviche" cookbook:san_francisco_style_scallop_ceviche recipeCategory category:appetizer_recipes cookbook:san_francisco_style_scallop_ceviche recipeCategory category:avocado_recipes cookbook:san_francisco_style_scallop_ceviche recipeCategory category:bell_pepper_recipes cookbook:san_francisco_style_scallop_ceviche recipeCategory category:californian_recipes cookbook:san_francisco_style_scallop_ceviche recipeCategory category:raw_recipes cookbook:san_francisco_style_scallop_ceviche recipeCategory category:scallop_recipes cookbook:san_francisco_style_scallop_ceviche recipeCookingTechnique cookbook:purée cookbook:san_francisco_style_scallop_ceviche recipeCuisine cookbook:cuisine_of_california cookbook:san_francisco_style_scallop_ceviche recipeCuisine cookbook:southwestern_cuisine cookbook:san_francisco_style_scallop_ceviche recipeEquipment cookbook:blender cookbook:san_francisco_style_scallop_ceviche recipeEquipment cookbook:food_processor cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:avocado cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:bell_pepper cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:cayenne_pepper cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:chiles cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:lemon_juice cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:lime cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:olive_oil cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:salt cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:scallop cookbook:san_francisco_style_scallop_ceviche recipeFoodstuff cookbook:vinegar cookbook:san_francisco_style_scallop_ceviche recipeIngredient "1/2 cup (125 mL) lemon juice (about 3-4 lemons)" cookbook:san_francisco_style_scallop_ceviche recipeIngredient "1/2 teaspoon (2.5 mL) cayenne pepper, ground" cookbook:san_francisco_style_scallop_ceviche recipeIngredient "1 avocado, peeled and sliced" cookbook:san_francisco_style_scallop_ceviche recipeIngredient "1 pound (450 g) bay scallops" cookbook:san_francisco_style_scallop_ceviche recipeIngredient "2 tablespoons (30 mL) balsamic vinegar" cookbook:san_francisco_style_scallop_ceviche recipeIngredient "2 tablespoons (30 mL) extra-virgin olive oil" cookbook:san_francisco_style_scallop_ceviche recipeIngredient "4 red bell peppers, roasted, peeled, and seeded" cookbook:san_francisco_style_scallop_ceviche recipeIngredient "Salt, to taste" cookbook:san_francisco_style_scallop_ceviche recipeInstructions ["In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.","For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and pur\u00e9e.","To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.","For a more Southwestern flavor, replace 1\/4 cup lemon juice with lime juice, and replace the bell peppers with New Mexico chili peppers."] cookbook:san_francisco_style_scallop_ceviche type cookbook:recipes cookbook:san_francisco_style_scallop_ceviche url https://en.wikibooks.org/wiki/Cookbook:San_Francisco_style_Scallop_Ceviche cookbook:sangria,_fruity_white recipeCategory category:american_recipes cookbook:sangria,_fruity_white recipeCategory category:beverage_recipes cookbook:sangria,_fruity_white recipeCategory category:camping_recipes cookbook:sangria,_fruity_white recipeCategory category:vegetarian_recipes cookbook:sangria,_fruity_white recipeCuisine cookbook:cuisine_of_the_united_states cookbook:sangria,_fruity_white recipeCuisine cookbook:louisiana_creole_cuisine cookbook:sangria,_fruity_white recipeCuisine cookbook:new_england_cuisine cookbook:sangria,_fruity_white type cookbook:recipes cookbook:sangría label "sangría" cookbook:sangría name "Sangría" cookbook:sangría recipeCategory category:recipes_with_metric_units cookbook:sangría recipeCategory category:spanish_recipes cookbook:sangría recipeCuisine cookbook:cuisine_of_spain cookbook:sangría recipeInstructions ["Pour the wine in a container large enough -2 l or 8 cups- to hold all the ingredients. Add the lemon juice, orange and lemon segments, apple pieces, and banana slices. Add sugar and brandy; stir to mix well using a wooden spoon. Add cinnamon.","Keep in the fridge for at least an hour. Add ice cubes 15 and let it stand 10 minutes before serving.","Serve in tall glasses, including fruit bits. Don\u2019t forget a spoon to eat the fruit once finished with sangr\u00eda.","The longer \u2013up to 24 hours- the fruit is macerating in the wine, the better the taste. In that case, add the banana slices 1 hour to \u00bd hour before serving to prevent them from getting too soft.","You can use any kind of fruit you like. Try other liqueurs instead of brandy.","For a lighter version, add 1\/2-1 l (2-4 cups) lemonade instead of the lemon juice."] cookbook:sangría type cookbook:recipes cookbook:sangría url https://en.wikibooks.org/wiki/Cookbook:Sangría cookbook:sapodilla label "sapodilla" cookbook:sapote label "sapote" cookbook:sapote name "Sapote" cookbook:sapote type cookbook:fruits cookbook:sapote type cookbook:ingredients cookbook:sapote url https://en.wikibooks.org/wiki/Cookbook:Sapote cookbook:särä label "särä" cookbook:sardine label "sardine" cookbook:sargu label "sargu (white bream)" cookbook:sarma label "sarma" cookbook:sarmale label "sarmale" cookbook:sarmale name "Sarmale" cookbook:sarmale recipeIngredient "1-1.5 kg ground pork (other ground meats may be substituted, but pork is traditional)" cookbook:sarmale recipeIngredient "1 bunch of parsley, to taste" cookbook:sarmale recipeIngredient "1 can tomato juice" cookbook:sarmale recipeIngredient "1 can tomato sauce" cookbook:sarmale recipeIngredient "1 jar sauerkraut" cookbook:sarmale recipeIngredient "2 large heads of green cabbage" cookbook:sarmale recipeIngredient "3/4 cup to 1 cup of rice" cookbook:sarmale recipeIngredient "3-6 medium to large white onions (8-12 onions if they are small)" cookbook:sarmale recipeIngredient "4-8 slices of bacon" cookbook:sarmale recipeIngredient "Olive oil" cookbook:sarmale recipeIngredient "Salt and pepper, to taste." cookbook:sarmale recipeIngredient "Water" cookbook:sarmale recipeInstructions ["Begin by heating olive oil in a pan; add onions and bacon and saute until the onions are transparent. Chop parsley and add it to the mix when it is nearly done sauteing. Allow this mixture to cool.","In a medium to large bowl, mix ground meat together. Add the onion mixture after it has cooled. Add dry rice, salt and pepper. Let this cool, as it is easier to work with cold meat.","Begin to boil water in a very large pot, then reduce to a simmer. Make several deep incisions into the cabbage around the stem: this makes it easier to remove the leaves. Submerge the cabbage into the simmering water and cover; allow to steam until the cabbage turns a bright green. Do this for both cabbages. Do not use the tough or too-small innermost leaves; they may be chopped and added to the roasting pan.","As the cabbage steams, remove the outer leaves using a roasting fork; spin the cabbage to find the stem, peel the leaves from the bottom to the top, placing them in a dish to cool and allowing the new "outer leaves" to steam.","Sprinkle olive oil into the bottom of a very large roasting pan, then line the pan with the outermost leaves of the cabbage.","When the leaves have been steamed and allowed to cool, slice out the tough park of the stem, and follow the incision to the top of the leaf, cutting each leaf into two wraps.","Begin wrapping the mixture: spoon 1 tbsp of the meat mixture into the wrap, fold in the sides and roll lengthwise. Place rolled cabbage into the roasting pan in lines, layering one on top of another when the bottom of the pan is full. Between layers, sprinkle a few tablespoons of sauerkraut and part of the cans of tomato sauce and juice.","When all the cabbage has been rolled, pour sauerkraut and the remainder of the tomato sauce and juice over the top of the rolls. Add water until the liquid is about an inch or so from the lip of the pan.","Bake covered at 350F for 3-4 hours. The meat should be cooked, the water should have reduced, and the rice should be tender. A roll may be removed and unrolled to test, and then replaced if it is not done yet.","Sarmale may be eaten on its own or as a side dish. It may be enjoyed with a dollop of sour cream or plain yogurt.<\/text>"] cookbook:sarmale type cookbook:recipes cookbook:sarmale url https://en.wikibooks.org/wiki/Cookbook:Sarmale cookbook:sarnapour label "sarnapour" cookbook:sarsoon_ka_saag label "sarsoon ka saag" cookbook:sarza_criolla label "sarza criolla" cookbook:sarza_criolla name "Sarza Criolla" cookbook:sarza_criolla recipeFoodstuff cookbook:avocado cookbook:sarza_criolla recipeFoodstuff cookbook:beet cookbook:sarza_criolla recipeFoodstuff cookbook:cilantro cookbook:sarza_criolla recipeFoodstuff cookbook:lime cookbook:sarza_criolla recipeFoodstuff cookbook:onion cookbook:sarza_criolla recipeFoodstuff cookbook:potato cookbook:sarza_criolla recipeIngredient "1 lime" cookbook:sarza_criolla recipeIngredient "1 onion" cookbook:sarza_criolla recipeIngredient "chopped boiled or pickled beets (optional)" cookbook:sarza_criolla recipeIngredient "chopped boiled potatoes (optional)" cookbook:sarza_criolla recipeIngredient "chopped cilantro (optional)" cookbook:sarza_criolla recipeIngredient "chopped (not mashed) avocado (optional)" cookbook:sarza_criolla recipeInstructions ["Cleave the onion from top to bottom, along the grain, then slice it fine across the grain, forming half-rings.","Rinse in cold water, soak in cold water for around 5 minutes, and rinse again. This procedure washes away the contents of the plant cells destroyed by the knife, taking the sting out of the onion's flavor.","Squeeze over it the juice of the lime.","Optionally toss in the cilantro, potatoes, beets, or avocado.<\/text>"] cookbook:sarza_criolla type cookbook:recipes cookbook:sarza_criolla url https://en.wikibooks.org/wiki/Cookbook:Sarza_Criolla cookbook:sashimi label "sashimi" cookbook:sashimi name "Sashimi" cookbook:sashimi recipeIngredient "Almost any type of fish" cookbook:sashimi recipeIngredient "* Salmon" cookbook:sashimi recipeIngredient "* Tuna" cookbook:sashimi url https://en.wikibooks.org/wiki/Cookbook:Sashimi cookbook:satay label "satay" cookbook:sate_ayam label "sate ayam" cookbook:sate_kambing label "sate kambing" cookbook:sauce_mornay label "sauce mornay" cookbook:sauce_mornay name "Sauce Mornay" cookbook:sauce_mornay recipeCategory category:cheese_recipes cookbook:sauce_mornay recipeCategory category:french_recipes cookbook:sauce_mornay recipeCategory category:sauce_recipes cookbook:sauce_mornay recipeCuisine cookbook:cuisine_of_france cookbook:sauce_mornay recipeFoodstuff cookbook:gruyère_cheese cookbook:sauce_mornay recipeFoodstuff cookbook:parmesan_cheese cookbook:sauce_mornay recipeIngredient "¼ cup gruyère cheese, finely grated" cookbook:sauce_mornay recipeIngredient "¼ cup Parmigiano Reggiano, finely grated, combined with" cookbook:sauce_mornay recipeIngredient "1½ cups ''sauce béchamel''" cookbook:sauce_mornay recipeIngredient "1/4 tsp cayenne pepper" cookbook:sauce_mornay recipeInstructions ["In a saucepan, combine the ''sauce b\u00e9chamel'' and the cayenne.","Stirring constantly, heat the sauce until it comes to a simmer.","Remove the saucepan from the heat and stir in the grated cheese.","Taste for seasoning and adjust with salt and pepper if necessary.","If not served immediately, you may dot the surface with butter to prevent a skin from forming."] cookbook:sauce_mornay type cookbook:recipes cookbook:sauce_mornay url https://en.wikibooks.org/wiki/Cookbook:Sauce_Mornay cookbook:saucepan_fudge_crackle_cookies label "saucepan fudge crackle cookie" cookbook:saucepan_fudge_crackle_cookies label "saucepan fudge crackle cookies" cookbook:saucepan_fudge_crackle_cookies name "Saucepan Fudge Crackle Cookie" cookbook:saucepan_fudge_crackle_cookies name "Saucepan Fudge Crackle Cookies" cookbook:saucepan_fudge_crackle_cookies recipeCategory category:american_dessert_recipes cookbook:saucepan_fudge_crackle_cookies recipeCategory category:baking_recipes cookbook:saucepan_fudge_crackle_cookies recipeCategory category:chocolate_recipes cookbook:saucepan_fudge_crackle_cookies recipeCategory category:cookie_recipes cookbook:saucepan_fudge_crackle_cookies recipeCategory category:recipes_with_images cookbook:saucepan_fudge_crackle_cookies recipeEquipment cookbook:saucepan cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:baking_powder cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:chocolate cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:egg cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:flour cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:margarine cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:nuts_and_seeds cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:salt cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:sugar cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:vanilla cookbook:saucepan_fudge_crackle_cookies recipeFoodstuff cookbook:walnut cookbook:saucepan_fudge_crackle_cookies recipeIngredient "1/2 cup coarsely chopped nuts (for example, 1/2-inch walnut pieces)" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "1/4 cup margarine" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "1/4 teaspoon salt" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "1 cup flour" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "1 cup granulated sugar" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "1 teaspoon baking powder" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "1 teaspoon vanilla extract" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "2 eggs" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "3 ounces unsweetened baking chocolate" cookbook:saucepan_fudge_crackle_cookies recipeIngredient "additional sugar for coating" cookbook:saucepan_fudge_crackle_cookies recipeInstructions ["Mix the flour, baking powder, and salt.","In a 3-quart saucepan on low heat, melt together the margarine and chocolate.","Remove the chocolate mixture from the heat.","Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.","Mix the flour mixture into the chocolate mixture.","Cover and refrigerate until firm. Overnight would be good.","Make 1.5-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.","Bake at 300\u00b0F for 20 minutes.","Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet."] cookbook:saucepan_fudge_crackle_cookies type cookbook:recipes cookbook:saucepan_fudge_crackle_cookies url https://en.wikibooks.org/wiki/Cookbook:Saucepan_Fudge_Crackle_Cookie cookbook:saucepan_fudge_crackle_cookies url https://en.wikibooks.org/wiki/Cookbook:Saucepan_Fudge_Crackle_Cookies cookbook:saucepan label "medium saucepan" cookbook:saucepan label "pot" cookbook:saucepan label "sauce pan" cookbook:saucepan label "saucepan" cookbook:saucepan label "saucepans" cookbook:saucepan name "Saucepan" cookbook:saucepan type cookbook:cookbook/equipment cookbook:saucepan url https://en.wikibooks.org/wiki/Cookbook:Saucepan cookbook:sauces label "gravy" cookbook:sauces label "mother sauces" cookbook:sauces label "sauce" cookbook:sauces label "sauce making" cookbook:sauces label "sauces" cookbook:sauces label "spread" cookbook:sauces label "spreads" cookbook:sauces name "Sauce" cookbook:sauces name "Sauces" cookbook:sauces name "Spreads" cookbook:sauces#tomato-based_sauces label "tomato sauce or gravy" cookbook:sauces url https://en.wikibooks.org/wiki/Cookbook:Sauce cookbook:sauces url https://en.wikibooks.org/wiki/Cookbook:Sauces cookbook:sauces url https://en.wikibooks.org/wiki/Cookbook:Spreads cookbook:saucier_pan label "saucier pan" cookbook:sauerkraut difficulty 2 cookbook:sauerkraut label "sauerkraut" cookbook:sauerkraut name "Sauerkraut" cookbook:sauerkraut recipeCategory category:easy_recipes cookbook:sauerkraut recipeCategory category:fermented_food_recipes cookbook:sauerkraut recipeCategory category:raw_recipes cookbook:sauerkraut recipeCategory category:recipes_with_metric_units cookbook:sauerkraut recipeCategory category:recipes_without_servings cookbook:sauerkraut recipeCategory category:sauerkraut_recipes cookbook:sauerkraut recipeCategory category:vegan_recipes cookbook:sauerkraut recipeCookingTechnique cookbook:slicing cookbook:sauerkraut recipeCuisine cookbook:vegan_cuisine cookbook:sauerkraut recipeEquipment cookbook:grater cookbook:sauerkraut recipeEquipment cookbook:mandoline cookbook:sauerkraut recipeEquipment cookbook:mortar_and_pestle cookbook:sauerkraut recipeEquipment cookbook:rolling_pin cookbook:sauerkraut recipeFoodstuff cookbook:apple cookbook:sauerkraut recipeFoodstuff cookbook:cabbage cookbook:sauerkraut recipeFoodstuff cookbook:carrot cookbook:sauerkraut recipeFoodstuff cookbook:juniper_berry cookbook:sauerkraut recipeFoodstuff cookbook:onion cookbook:sauerkraut recipeFoodstuff cookbook:pineapple cookbook:sauerkraut recipeFoodstuff cookbook:salt cookbook:sauerkraut recipeFoodstuff cookbook:water cookbook:sauerkraut recipeIngredient "1 large (2.5 kg - 5 lb) fresh cabbage" cookbook:sauerkraut recipeIngredient "2-3 tablespoons non-iodised salt" cookbook:sauerkraut recipeInstructions ["Clean and dry a large (3 litre) preserves jar or crock, chopping board, and large bowls if needed","Quarter the cabbage and remove the core","Slice the cabbage finely or thickly, as you prefer","Optional: bruise the sliced cabbage by beating with a rolling pin or mortar and pestle","Layer the cabbage in the jar or crock, sprinkling salt in between layers","Pack tightly into the jar, leaving 1cm space at the top; don't seal the jar yet","Juice should rise to top of jar as you tightly pack the cabbage in; if not, add a little chlorine-free water"] cookbook:sauerkraut recipeNotes "*The salt used should be non-iodised salt if possible - e.g. pickling salt, kosher salt. This is because the iodine in iodised table salt will inhibit the fermentation a little. Use what you've got, but best results will be obtained without the iodine. *Add other vegetables, fruits, or spices for variations, e.g. **juniper berries **cored and sliced apple **diced pineapple **onion **chili **grated carrot *The cabbage can be quickly sliced to a regular thickness by using a mandoline. *Kimchi *Kraut *[http:\/\/www.jlindquist.net\/generalmicro\/324sauerkraut.html The Sauerkraut Fermentation] *[http:\/\/www.wildfermentation.com\/resources.php?page=sauerkraut Wild Fermentation: Making Sauerkraut] *[http:\/\/www.bookpubco.com\/products\/making-sauerkraut Making Sauerkraut & Pickled Vegetables at Home] " cookbook:sauerkraut totalTime "prep: 45 minutes, ferment: at least 1 week" cookbook:sauerkraut type cookbook:recipes cookbook:sauerkraut url https://en.wikibooks.org/wiki/Cookbook:Sauerkraut cookbook:sausage_and_tortellini_soup difficulty 2 cookbook:sausage_and_tortellini_soup label "sausage and tortellini soup" cookbook:sausage_and_tortellini_soup name "Sausage and Tortellini Soup" cookbook:sausage_and_tortellini_soup recipeCategory category:american_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:cheese_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:easy_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:italian_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:mushroom_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:pasta_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:sausage_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:soup_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:spinach_recipes cookbook:sausage_and_tortellini_soup recipeCategory category:tomato_recipes cookbook:sausage_and_tortellini_soup recipeCookingTechnique cookbook:dice cookbook:sausage_and_tortellini_soup recipeCookingTechnique cookbook:sautéing cookbook:sausage_and_tortellini_soup recipeCookingTechnique cookbook:simmering cookbook:sausage_and_tortellini_soup recipeCuisine cookbook:cuisine_of_italy cookbook:sausage_and_tortellini_soup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:sausage_and_tortellini_soup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:sausage_and_tortellini_soup recipeCuisine cookbook:new_england_cuisine cookbook:sausage_and_tortellini_soup recipeEquipment cookbook:ladle cookbook:sausage_and_tortellini_soup recipeEquipment cookbook:stock_pot cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:broth cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:chicken cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:cooking_spray cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:mushroom cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:olive_oil cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:parmesan_cheese cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:pasta cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:sausage cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:spinach cookbook:sausage_and_tortellini_soup recipeFoodstuff cookbook:tomato cookbook:sausage_and_tortellini_soup recipeIngredient "1 (28-ounce) package fresh Three Cheese Tortellini (from dairy case)" cookbook:sausage_and_tortellini_soup recipeIngredient "1 (9-ounce) bag fresh baby spinach" cookbook:sausage_and_tortellini_soup recipeIngredient "2 (14-ounce) cans diced tomatoes" cookbook:sausage_and_tortellini_soup recipeIngredient "2 (19.76-ounce) packages sweet Italian sausage" cookbook:sausage_and_tortellini_soup recipeIngredient "2 (32-ounce) cartons low-sodium chicken broth" cookbook:sausage_and_tortellini_soup recipeIngredient "2 (8-ounce) cartons sliced, fresh mushrooms" cookbook:sausage_and_tortellini_soup recipeIngredient "Grated Parmesan cheese for garnish, optional" cookbook:sausage_and_tortellini_soup recipeIngredient "Vegetable spray or 1 teaspoon olive oil" cookbook:sausage_and_tortellini_soup recipeInstructions ["Coat a large stock pot with vegetable spray or 1 teaspoon olive oil.","Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink.","When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are saut\u00e9ed.","Add the entire bag of baby spinach.","Cook, stirring occasionally, until spinach is lightly saut\u00e9ed.","Add diced tomatoes and stir thoroughly.","Add chicken broth and bring to a boil.","Add tortellini and simmer on low for 10 to 15 minutes until the pasta is cooked.","Ladle into soup bowls and sprinkle generously with Parmesan cheese."] cookbook:sausage_and_tortellini_soup recipeYield 10 cookbook:sausage_and_tortellini_soup totalTime "1 hour" cookbook:sausage_and_tortellini_soup type cookbook:recipes cookbook:sausage_and_tortellini_soup url https://en.wikibooks.org/wiki/Cookbook:Sausage_and_Tortellini_Soup cookbook:sausage_casing label "sausage casing" cookbook:sausage_casing label "sausage casings" cookbook:sausage_casing name "Sausage casing" cookbook:sausage_casing name "Sausage Casing" cookbook:sausage_casing type cookbook:cookbook_stubs cookbook:sausage_casing type cookbook:ingredients cookbook:sausage_casing type cookbook:meat_and_poultry cookbook:sausage_casing url https://en.wikibooks.org/wiki/Cookbook:Sausage_casing cookbook:sausage_casing url https://en.wikibooks.org/wiki/Cookbook:Sausage_Casing cookbook:sausage_casserole,_wakeup recipeCategory category:american_recipes cookbook:sausage_casserole,_wakeup recipeCategory category:breakfast_recipes cookbook:sausage_casserole,_wakeup recipeCategory category:casserole_recipes cookbook:sausage_casserole,_wakeup recipeCategory category:cheese_recipes cookbook:sausage_casserole,_wakeup recipeCategory category:egg_recipes cookbook:sausage_casserole,_wakeup recipeCategory category:inexpensive_recipes cookbook:sausage_casserole,_wakeup recipeCategory category:pork_recipes cookbook:sausage_casserole,_wakeup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:sausage_casserole,_wakeup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:sausage_casserole,_wakeup recipeCuisine cookbook:new_england_cuisine cookbook:sausage_casserole,_wakeup type cookbook:recipes cookbook:sausage-egg_breakfast_dish difficulty 2 cookbook:sausage-egg_breakfast_dish name "Sausage-Egg Breakfast Dish" cookbook:sausage-egg_breakfast_dish recipeCategory category:baking_recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:bread_recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:breakfast_recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:casserole_recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:cheese_recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:easy_recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:egg_recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:inexpensive_recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:midwestern_u.s._recipes cookbook:sausage-egg_breakfast_dish recipeCategory category:sausage_recipes cookbook:sausage-egg_breakfast_dish recipeCookingTechnique cookbook:baking cookbook:sausage-egg_breakfast_dish recipeCookingTechnique cookbook:beat cookbook:sausage-egg_breakfast_dish recipeCookingTechnique cookbook:cube cookbook:sausage-egg_breakfast_dish recipeCuisine cookbook:midwestern_cuisine cookbook:sausage-egg_breakfast_dish recipeFoodstuff cookbook:cheddar_cheese cookbook:sausage-egg_breakfast_dish recipeFoodstuff cookbook:cooking_spray cookbook:sausage-egg_breakfast_dish recipeFoodstuff cookbook:egg cookbook:sausage-egg_breakfast_dish recipeFoodstuff cookbook:milk cookbook:sausage-egg_breakfast_dish recipeFoodstuff cookbook:pepper cookbook:sausage-egg_breakfast_dish recipeFoodstuff cookbook:sage cookbook:sausage-egg_breakfast_dish recipeFoodstuff cookbook:sausage cookbook:sausage-egg_breakfast_dish recipeIngredient "1½ cups milk" cookbook:sausage-egg_breakfast_dish recipeIngredient "1 (16-ounce) package of sage-flavored sausage" cookbook:sausage-egg_breakfast_dish recipeIngredient "4 cups cubed stale bread" cookbook:sausage-egg_breakfast_dish recipeIngredient "4 ounces shredded cheddar cheese" cookbook:sausage-egg_breakfast_dish recipeIngredient "6 eggs" cookbook:sausage-egg_breakfast_dish recipeIngredient "Pinch of pepper" cookbook:sausage-egg_breakfast_dish recipeInstructions ["Brown sausage and sprinkle with pepper.","Drain off excess fat.","Let sausage cool.","Beat eggs and add milk.","Fold in cubes of stale bread, cheese, and cooled sausage.","Pour into and 8 by 8 inch baking dish coated with cooking spray.","Refrigerate for at least an hour (or freeze for later).","Preheat oven to 325\u00b0F.","Bake for 1 hour.","Cool and cut into squares."] cookbook:sausage-egg_breakfast_dish recipeYield 6 to 8 cookbook:sausage-egg_breakfast_dish totalTime "3 hours altogether" cookbook:sausage-egg_breakfast_dish type cookbook:recipes cookbook:sausage-egg_breakfast_dish url https://en.wikibooks.org/wiki/Cookbook:Sausage-Egg_Breakfast_Dish cookbook:sausage#fresh_sausages label "fresh pork meat sausages" cookbook:sausage label "andouille sausage" cookbook:sausage label "breakfast sausage" cookbook:sausage label "italian sausage" cookbook:sausage label "pork sausages" cookbook:sausage label "sausage" cookbook:sausage label "sausages" cookbook:sausage label "smoked sausage" cookbook:sausagemeat_pie label "sausagemeat pie" cookbook:sausagemeat_pie name "Sausagemeat Pie" cookbook:sausagemeat_pie recipeCategory category:english_recipes cookbook:sausagemeat_pie recipeCategory category:recipes_without_servings cookbook:sausagemeat_pie recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:sausagemeat_pie recipeIngredient "1.5lb sausagemeat" cookbook:sausagemeat_pie recipeIngredient "1 large onion" cookbook:sausagemeat_pie recipeIngredient "4oz grated suet" cookbook:sausagemeat_pie recipeIngredient "8oz plain flour" cookbook:sausagemeat_pie recipeIngredient "Black pepper" cookbook:sausagemeat_pie recipeIngredient "Butter" cookbook:sausagemeat_pie recipeIngredient "Mustard powder" cookbook:sausagemeat_pie recipeIngredient "Salt" cookbook:sausagemeat_pie recipeIngredient "Thyme" cookbook:sausagemeat_pie recipeIngredient "Water" cookbook:sausagemeat_pie recipeInstructions ["Add one pinch of salt and one pinch of mustard powder to the flour","Mix together the suet and flour with enough water to make a doughy consistency","Cut the pastry into two portions one slightly larger than the other","Roll out the larger portion and use it to line a small buttered pie dish","Finely dice the onion","Mix together the sausagemeat, diced onion, a pinch of thyme, and plenty of black pepper","Mash the mixture into the pie dish making sure there are no voids","Wet the edge of the pastry where it covers the lip of the pie dish","Roll out the remaining pastry and cover the pie","Lightly crimp the edge with your thumb and trim","Cut a hole in the top centre of the pie to allow steam to escape","Bake in the oven at 180 degrees centigrade until golden brown on top (30 - 40 min)"] cookbook:sausagemeat_pie type cookbook:recipes cookbook:sausagemeat_pie url https://en.wikibooks.org/wiki/Cookbook:Sausagemeat_Pie cookbook:sausage name "Sausage" cookbook:sausage recipeCategory category:meat_and_poultry cookbook:sausage_sizzle label "sausage sizzle" cookbook:sausage_sizzle name "Sausage Sizzle" cookbook:sausage_sizzle recipeCategory category:australian_recipes cookbook:sausage_sizzle recipeCategory category:new_zealand_recipes cookbook:sausage_sizzle recipeCategory category:sausage_recipes cookbook:sausage_sizzle recipeCuisine cookbook:cuisine_of_new_zealand cookbook:sausage_sizzle recipeIngredient "About five Australian-style thin sausages ("snags") per person (thick sausages on special occasions, like the Queen's Birthday)" cookbook:sausage_sizzle recipeIngredient "Loaves of sliced sandwich bread (enough for one slice per sausage)" cookbook:sausage_sizzle recipeIngredient "Sliced onions, with a little oil or butter (optional)" cookbook:sausage_sizzle recipeIngredient "Tomato sauce" cookbook:sausage_sizzle recipeInstructions ["Grill sausages on the barbie (eucalyptus wood fire is best) until the skins are partially black.","Grill the sliced onions, if desired.","Wrap each sausage in a slice of bread.","Add grilled onions and tomato sauce to taste."] cookbook:sausage_sizzle type cookbook:recipes cookbook:sausage_sizzle url https://en.wikibooks.org/wiki/Cookbook:Sausage_Sizzle cookbook:sausage type cookbook:ingredients cookbook:sausage type cookbook:meat_and_poultry cookbook:sausage url https://en.wikibooks.org/wiki/Cookbook:Sausage cookbook:sauteed_mushrooms name "Sauteed Mushrooms" cookbook:sauteed_mushrooms recipeCategory category:mushroom_recipes cookbook:sauteed_mushrooms recipeCategory category:pan_fried_recipes cookbook:sauteed_mushrooms recipeCategory category:sauce_recipes cookbook:sauteed_mushrooms recipeCategory category:sautéed_recipes cookbook:sauteed_mushrooms recipeCategory category:side_dish_recipes cookbook:sauteed_mushrooms recipeFoodstuff cookbook:garlic cookbook:sauteed_mushrooms recipeFoodstuff cookbook:mushroom cookbook:sauteed_mushrooms recipeFoodstuff cookbook:olive_oil cookbook:sauteed_mushrooms recipeFoodstuff cookbook:onion cookbook:sauteed_mushrooms recipeIngredient "1/2 large onion, diced" cookbook:sauteed_mushrooms recipeIngredient "1 pound morel mushrooms, thinly sliced" cookbook:sauteed_mushrooms recipeIngredient "1 Tbsp extra virgin olive oil" cookbook:sauteed_mushrooms recipeIngredient "2 tsp minced garlic" cookbook:sauteed_mushrooms recipeIngredient "Salt and black pepper" cookbook:sauteed_mushrooms recipeInstructions ["Sprinkle mushrooms and onion with salt and black pepper.","Heat oil in large saute pan over medium high heat.","Add garlic and cook 30-45 seconds. Add remaining ingredients and cook for 7-10 more minutes.","Remove from pan and drizzle with pan juices. Serve."] cookbook:sauteed_mushrooms type cookbook:recipes cookbook:sauteed_mushrooms url https://en.wikibooks.org/wiki/Cookbook:Sauteed_Mushrooms cookbook:sautéing label "pan fry" cookbook:sautéing label "pan frying" cookbook:sautéing label "saute" cookbook:sauteing label "sauté" cookbook:sautéing label "sauté" cookbook:sautéing label "sautée" cookbook:sautéing label "sautéed" cookbook:sautéing label "sauteing" cookbook:sautéing label "sautéing" cookbook:sautéing label "sauté pan" cookbook:sautéing name "Saute" cookbook:sautéing name "Sauté" cookbook:sautéing name "Sautéing" cookbook:sautéing type cookbook:cooking_techniques cookbook:sautéing url https://en.wikibooks.org/wiki/Cookbook:Saute cookbook:sautéing url https://en.wikibooks.org/wiki/Cookbook:Sauté cookbook:sautéing url https://en.wikibooks.org/wiki/Cookbook:Sautéing cookbook:sauté_pan label "saute pan" cookbook:sauté_pan label "sauté pan" cookbook:sauté_pan name "Sauté pan" cookbook:sauté_pan name "Sauté Pan" cookbook:sauté_pan type cookbook:cookbook/equipment cookbook:sauté_pan url https://en.wikibooks.org/wiki/Cookbook:Sauté_pan cookbook:sauté_pan url https://en.wikibooks.org/wiki/Cookbook:Sauté_Pan cookbook:savory label "savory" cookbook:savory label "summer savory" cookbook:savory_mustard_sauce name "Savory Mustard Sauce" cookbook:savory_mustard_sauce recipeCategory category:sauce_recipes cookbook:savory_mustard_sauce recipeIngredient "1 1/4 tsp cornstarch" cookbook:savory_mustard_sauce recipeIngredient "1/2 cup Dijon mustard" cookbook:savory_mustard_sauce recipeIngredient "1/4 cup chicken broth" cookbook:savory_mustard_sauce recipeIngredient "1/4 tsp freshly ground black pepper" cookbook:savory_mustard_sauce recipeIngredient "1 shallot, very finely minced" cookbook:savory_mustard_sauce recipeIngredient "1 tbs olive oil" cookbook:savory_mustard_sauce recipeIngredient "3 tbs unsalted butter, divided" cookbook:savory_mustard_sauce recipeIngredient "Pinch of salt" cookbook:savory_mustard_sauce recipeInstructions ["Heat olive oil in a large slope-sided skillet over medium high heat. Add shallot and saut\u00e9 until golden.","Meanwhile, combine broth and starch. Set aside.","Once shallot has cooked, add mustard, salt, and pepper to pan. Decrease heat to medium low heat.","Once sauce heats to just below a simmer, add broth mixture. Cook, whisking continuously, until sauce thickens slightly.","Whisk in butter 1 tbs at a time, waiting for the one before it to melt all the way before adding another.","Once all butter has been used, remove sauce from heat and serve with a steak or some pork tenderloin, or a grilling baste.<\/text>"] cookbook:savory_mustard_sauce type cookbook:recipes cookbook:savory_mustard_sauce url https://en.wikibooks.org/wiki/Cookbook:Savory_Mustard_Sauce cookbook:savory name "Savory" cookbook:savory type cookbook:cookbook_stubs cookbook:savory type cookbook:ingredients cookbook:savory type cookbook:spices_and_herbs cookbook:savory url https://en.wikibooks.org/wiki/Cookbook:Savory cookbook:savoury_rice_cake name "Savoury rice cake" cookbook:savoury_rice_cake name "Savoury Rice Cake" cookbook:savoury_rice_cake recipeCategory category:recipes_with_metric_units cookbook:savoury_rice_cake recipeFoodstuff cookbook:broccoli cookbook:savoury_rice_cake recipeFoodstuff cookbook:carrot cookbook:savoury_rice_cake recipeFoodstuff cookbook:cauliflower cookbook:savoury_rice_cake recipeFoodstuff cookbook:egg cookbook:savoury_rice_cake recipeFoodstuff cookbook:green_onion cookbook:savoury_rice_cake recipeFoodstuff cookbook:mozzarella_cheese cookbook:savoury_rice_cake recipeFoodstuff cookbook:parmesan_cheese cookbook:savoury_rice_cake recipeFoodstuff cookbook:rice cookbook:savoury_rice_cake recipeFoodstuff cookbook:thyme cookbook:savoury_rice_cake recipeIngredient "0.5 cup (120ml) grated parmesan cheese" cookbook:savoury_rice_cake recipeIngredient "1.5 cups (260ml) grated mozzarella cheese" cookbook:savoury_rice_cake recipeIngredient "1.5 cups (360ml) short grain rice, cooked" cookbook:savoury_rice_cake recipeIngredient "1.5 teaspoons dried thyme" cookbook:savoury_rice_cake recipeIngredient "1 cup (240ml) tomato salsa, for serving" cookbook:savoury_rice_cake recipeIngredient "3 eggs, lightly beaten" cookbook:savoury_rice_cake recipeIngredient "4 spring onions, finely chopped" cookbook:savoury_rice_cake recipeIngredient "500g carrots, cauliflower and broccoli" cookbook:savoury_rice_cake recipeInstructions ["In a large bowl, combine the cooked rice, spring onions, eggs and the Parmesan cheese. Season to taste with salt and pepper.","Press half the rice mixture into a greased 20cm spring form pan. Toss vegetables with one cup of mozzarella cheese, place into pan. Spoon on the remaining rice and press down firmly. Sprinkle evenly with remaining cheese and thyme.","Bake in a preheated oven at 200\u00b0C for 30-35 minutes. Serve with tomato salsa."] cookbook:savoury_rice_cake type cookbook:recipes cookbook:savoury_rice_cake url https://en.wikibooks.org/wiki/Cookbook:Savoury_rice_cake cookbook:savoury_rice_cake url https://en.wikibooks.org/wiki/Cookbook:Savoury_Rice_Cake cookbook:sawda_nayyeh label "sawda nayyeh (sawda nayyeh)" cookbook:sayur_asem label "sayur asem" cookbook:sayur_asem name "Sayur Asem" cookbook:sayur_asem recipeCategory category:indonesian_recipes cookbook:sayur_asem recipeCategory category:jackfruit_recipes cookbook:sayur_asem recipeCategory category:soup_recipes cookbook:sayur_asem recipeCategory category:tamarind_recipes cookbook:sayur_asem recipeCuisine cookbook:cuisine_of_indonesia cookbook:sayur_asem recipeFoodstuff cookbook:chayote cookbook:sayur_asem recipeFoodstuff cookbook:chiles cookbook:sayur_asem recipeFoodstuff cookbook:corn cookbook:sayur_asem recipeFoodstuff cookbook:galangal cookbook:sayur_asem recipeFoodstuff cookbook:jackfruit cookbook:sayur_asem recipeFoodstuff cookbook:shallot cookbook:sayur_asem recipeFoodstuff cookbook:tamarind cookbook:sayur_asem recipeFoodstuff cookbook:terasi cookbook:sayur_asem recipeFoodstuff cookbook:yardlong_bean cookbook:sayur_asem recipeIngredient "* 100 g yardlong bean" cookbook:sayur_asem recipeIngredient "* 100 g young jackfuit" cookbook:sayur_asem recipeIngredient "* 105 g galangal" cookbook:sayur_asem recipeIngredient "* 1/2 tbl. salt" cookbook:sayur_asem recipeIngredient "* 1 chayote" cookbook:sayur_asem recipeIngredient "* 1 fresh red chili pepper" cookbook:sayur_asem recipeIngredient "* 20 g fresh tamarind or Asam Jawa tamarind paste, or" cookbook:sayur_asem recipeIngredient "* 2 g terasi" cookbook:sayur_asem recipeIngredient "* 2 salam leaves" cookbook:sayur_asem recipeIngredient "* 2 shallot" cookbook:sayur_asem recipeIngredient "* 50 gr corn" cookbook:sayur_asem recipeIngredient "* 50 gr Gnetum gnemon leaves and fruits (Belinjau)" cookbook:sayur_asem recipeIngredient "* 50 gr raw peanuts" cookbook:sayur_asem recipeIngredient "* 5 (dried) Belimbing sayur" cookbook:sayur_asem recipeIngredient "Spice paste, using food processor grind the following ingredients:" cookbook:sayur_asem recipeIngredient "Vegetable for the soup" cookbook:sayur_asem recipeInstructions ["Clean the vegetables, cut into bite size","Boil 1.2 liter of water in a pot","Put the spice paste and the ingredients, with vegetables needs longer cooking time first (corn, peanuts, young jackfruit, etc.)","Add salt and sugar to taste"] cookbook:sayur_asem type cookbook:recipes cookbook:sayur_asem url https://en.wikibooks.org/wiki/Cookbook:Sayur_Asem cookbook:scacchi label "scacchi" cookbook:scalding label "scald" cookbook:scalding label "scalded" cookbook:scalding label "scalding" cookbook:scalding name "Scalding" cookbook:scalding type cookbook:cooking_techniques cookbook:scalding url https://en.wikibooks.org/wiki/Cookbook:Scalding cookbook:scald label "scalded" cookbook:scald name "Scald" cookbook:scald type cookbook:cooking_techniques cookbook:scald url https://en.wikibooks.org/wiki/Cookbook:Scald cookbook:scale label "digital" cookbook:scale label "scale" cookbook:scallop label "bay scallops" cookbook:scallop label "scallop" cookbook:scallop label "scallops" cookbook:scallop label "sea scallops" cookbook:scallop name "Scallop" cookbook:scallop recipeCategory category:shellfish cookbook:scallop type cookbook:ingredients cookbook:scallop type cookbook:seafood cookbook:scallop type cookbook:shellfish cookbook:scallop url https://en.wikibooks.org/wiki/Cookbook:Scallop cookbook:scheiterhaufen difficulty 2 cookbook:scheiterhaufen label "scheiterhaufen" cookbook:scheiterhaufen name "Scheiterhaufen" cookbook:scheiterhaufen recipeCategory category:austrian_recipes cookbook:scheiterhaufen recipeCategory category:easy_recipes cookbook:scheiterhaufen recipeCategory category:recipes_with_metric_units cookbook:scheiterhaufen recipeCuisine cookbook:cuisine_of_austria cookbook:scheiterhaufen recipeIngredient "17.5oz (500g) (stale) white bread" cookbook:scheiterhaufen recipeIngredient "1 pinch ground cinnamon" cookbook:scheiterhaufen recipeIngredient "1 tbsp. butter" cookbook:scheiterhaufen recipeIngredient "2 apples" cookbook:scheiterhaufen recipeIngredient "2 cups (1/2l) milk" cookbook:scheiterhaufen recipeIngredient "2 peaches" cookbook:scheiterhaufen recipeIngredient "4 eggs" cookbook:scheiterhaufen recipeIngredient "4 tbsp. (60g) refined sugar" cookbook:scheiterhaufen recipeIngredient "4 tsp. (2cl/20ml) rum or a few drops of rum aroma" cookbook:scheiterhaufen recipeInstructions ["Wash the apples and peaches and peel them if you like, but this is not mandatory. Then cut them into slices approximately a quarter of an inch thick (1 cm, not too thin).","Next, cut the bread into slices about the same size as the fruit. You can use any kind of white bread that you have on-hand, but for an extra soft '''Scheiterhaufen''', something like the white bread used for toast yields the best result.","Pour the milk into a bowl and add the eggs. Mix well. Then take the slices of bread and let them soak in the mixture for a few seconds. (This will take longer if you use stale rather than fresh bread.)","Mix the refined sugar and the cinnamon in a cup or a small bowl.","As a next step, grease an ovenproof dish. Now layer the slices, bread and fruit alternately. Sprinkle a bit of the sugar-cinnamon mixture on top of every layer. For the best result, start and end with a layer of bread. You can decide whether you want an apple and a peach layer or whether you would like to mix the different kinds of fruit. Last, sprinkle a few flakes of butter on top and put the dish into the oven for 45 min at 180\u00b0C\/350\u00b0F.","Enjoy!","As you can see, this recipe is rather a guideline; you can alter it according to your taste and wishes. Generally, there is not only one recipe for '''Scheiterhaufen''' as people in former times were forced to use what they had available.","You can take any kind of white bread you like, stale or fresh. One variation is to roast the bread in a pan with a bit of butter before layering it. (In this case you would have to pour the milk-egg-rum mixture on top of your layers.)","Moreover, you can use other kinds of fruit to suit your taste. However, the traditional Austrian '''Scheiterhaufen''' recipe uses only apples. Plums are also a good choice, but frankly, you can use any fruit of the season. The selection above is a summer variation.","Some cooks like to add nuts like almonds or hazelnuts to create a distinctive taste. You can also add raisins; they are often used together with apples in Austrian cuisine.","In Portugal this dish is eaten on Christmas Eve (''Rabanadas'') and in Spain it is called ''Torrijas'', a traditional sweet dish to celebrate the end of the Lenten season.","Other names for Austrian and German variations are ''Armer Ritter'', ''Rostiger Ritter'', ''Fotzelschnitten'', ''Semmelschnitten'', ''Kart\u00e4userkl\u00f6\u00dfe'', ''Weckschnitten'', ''Gebackener Weck'', ''Pofesen'' or ''Blinder Fisch''.","There are also international variations and terms. For example this dish is called ''Poor Knights of Windsor'' in England, ''French Toast'' in the USA or ''Grenki'' in Russia. ''Pain Perdu'' is the name of the French version and the Dutch call it ''Wentelteefje''."] cookbook:scheiterhaufen recipeYield 6 cookbook:scheiterhaufen totalTime "60 minutes" cookbook:scheiterhaufen type cookbook:recipes cookbook:scheiterhaufen url https://en.wikibooks.org/wiki/Cookbook:Scheiterhaufen cookbook:schmaltz label "schmaltz" cookbook:schunn name "Schunn" cookbook:schunn recipeIngredient "1/2 chopped onion" cookbook:schunn recipeIngredient "1/2 pounds of carrots" cookbook:schunn recipeIngredient "1/2 pounds of mushrooms" cookbook:schunn recipeIngredient "5 pounds of pork" cookbook:schunn recipeIngredient "Bay leaves" cookbook:schunn recipeIngredient "Corn starch" cookbook:schunn recipeIngredient "Dried orange peels" cookbook:schunn recipeIngredient "Fat" cookbook:schunn recipeIngredient "Flour" cookbook:schunn recipeIngredient "Oil (any kind is fine, but corn oil works best)" cookbook:schunn recipeIngredient "Parsley" cookbook:schunn recipeIngredient "Rosemary" cookbook:schunn recipeIngredient "Sage" cookbook:schunn recipeIngredient "Salt" cookbook:schunn recipeIngredient "Sugar" cookbook:schunn type cookbook:recipes cookbook:schunn url https://en.wikibooks.org/wiki/Cookbook:Schunn cookbook:schwarma label "schwarma" cookbook:schwarzwälder_kirschtorte difficulty 3 cookbook:schwarzwälder_kirschtorte label "schwarzwälder kirschtorte" cookbook:schwarzwälder_kirschtorte name "Schwarzwälder Kirschtorte" cookbook:schwarzwälder_kirschtorte recipeCategory category:cake_recipes cookbook:schwarzwälder_kirschtorte recipeCategory category:dessert_recipes cookbook:schwarzwälder_kirschtorte recipeCategory category:german_recipes cookbook:schwarzwälder_kirschtorte recipeCategory category:medium_difficulty_recipes cookbook:schwarzwälder_kirschtorte recipeCategory category:recipes_with_metric_units cookbook:schwarzwälder_kirschtorte recipeCuisine cookbook:cuisine_of_germany cookbook:schwarzwälder_kirschtorte recipeYield 12 cookbook:schwarzwälder_kirschtorte totalTime "about 3 hours" cookbook:schwarzwälder_kirschtorte type cookbook:recipes cookbook:schwarzwälder_kirschtorte url https://en.wikibooks.org/wiki/Cookbook:Schwarzwälder_Kirschtorte cookbook:scone difficulty 3 cookbook:scone label "scone" cookbook:scone label "scones" cookbook:scone name "Scone" cookbook:scone recipeCategory category:dessert_recipes cookbook:scone recipeCategory category:medium_difficulty_recipes cookbook:scone recipeCategory category:recipes_with_metric_units cookbook:scone recipeCategory category:scone_recipes cookbook:scone recipeFoodstuff cookbook:baking_powder cookbook:scone recipeFoodstuff cookbook:butter cookbook:scone recipeFoodstuff cookbook:castor_sugar cookbook:scone recipeFoodstuff cookbook:cream cookbook:scone recipeFoodstuff cookbook:egg cookbook:scone recipeFoodstuff cookbook:flour cookbook:scone recipeFoodstuff cookbook:salt cookbook:scone recipeIngredient "½ tsp salt" cookbook:scone recipeIngredient "120 ml to 180 ml (½ to ¾ cup or 4 to 6 fl oz) heavy cream, more for brushing" cookbook:scone recipeIngredient "1 egg" cookbook:scone recipeIngredient "2 tsp baking powder" cookbook:scone recipeIngredient "3 tbsp caster sugar" cookbook:scone recipeIngredient "450 g (2 cups or 16 oz or 1 lb) cake flour, more as needed" cookbook:scone recipeIngredient "5 tbsp cold butter, cut into pieces" cookbook:scone recipeIngredient "fruit jam, usually raspberry or strawberry." cookbook:scone recipeInstructions ["Preheat the oven to 230\u00b0C (450\u00b0F or Gas Mark 8).","Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.","Add the egg and just enough cream to form a slightly sticky dough. If it\u2019s too sticky, add a little flour, but very little; it should still stick a little to your hands.","Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2 cm (\u00be inch) thick circle and cut into 5 cm (2 inch) rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.","Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Let them cool and serve immediately."] cookbook:scone recipeYield 8 to 10 scones cookbook:scone totalTime "35 minutes" cookbook:scone type cookbook:recipes cookbook:scone url https://en.wikibooks.org/wiki/Cookbook:Scone cookbook:scotch_bonnet_pepper_poppers name "Scotch bonnet pepper poppers" cookbook:scotch_bonnet_pepper_poppers name "Scotch Bonnet Pepper Poppers" cookbook:scotch_bonnet_pepper_poppers name "Scotch Bonnet Pepper Ppoppers" cookbook:scotch_bonnet_pepper_poppers recipeCategory category:appetizer_recipes cookbook:scotch_bonnet_pepper_poppers recipeCategory category:cheese_recipes cookbook:scotch_bonnet_pepper_poppers recipeCategory category:inexpensive_recipes cookbook:scotch_bonnet_pepper_poppers recipeIngredient "1/2 cup freshly grated Parmesan cheese" cookbook:scotch_bonnet_pepper_poppers recipeIngredient "1/4 cup minced onion" cookbook:scotch_bonnet_pepper_poppers recipeIngredient "1/4 pound Italian sausage" cookbook:scotch_bonnet_pepper_poppers recipeIngredient "1 cup whole milk ricotta cheese" cookbook:scotch_bonnet_pepper_poppers recipeIngredient "24 Scotch bonnet peppers" cookbook:scotch_bonnet_pepper_poppers type cookbook:recipes cookbook:scotch_bonnet_pepper_poppers url https://en.wikibooks.org/wiki/Cookbook:Scotch_bonnet_pepper_poppers cookbook:scotch_bonnet_pepper_poppers url https://en.wikibooks.org/wiki/Cookbook:Scotch_Bonnet_Pepper_Poppers cookbook:scotch_bonnet_pepper_poppers url https://en.wikibooks.org/wiki/Cookbook:Scotch_Bonnet_Pepper_Ppoppers cookbook:scotch_egg label "scotch egg" cookbook:scotland type cookbook:cuisines cookbook:scottish_wheat_bannock_bread label "scottish wheat bannock" cookbook:scottish_wheat_bannock_bread name "Scottish Wheat Bannock" cookbook:scottish_wheat_bannock_bread name "Scottish Wheat Bannock Bread" cookbook:scottish_wheat_bannock_bread recipeCategory category:baking_recipes cookbook:scottish_wheat_bannock_bread recipeCategory category:bread_recipes cookbook:scottish_wheat_bannock_bread recipeCategory category:recipes_with_metric_units cookbook:scottish_wheat_bannock_bread recipeFoodstuff cookbook:baking_soda cookbook:scottish_wheat_bannock_bread recipeFoodstuff cookbook:butter cookbook:scottish_wheat_bannock_bread recipeFoodstuff cookbook:buttermilk cookbook:scottish_wheat_bannock_bread recipeFoodstuff cookbook:flour cookbook:scottish_wheat_bannock_bread recipeFoodstuff cookbook:salt cookbook:scottish_wheat_bannock_bread recipeFoodstuff cookbook:sugar cookbook:scottish_wheat_bannock_bread recipeIngredient "1/2 cup (120ml) sugar" cookbook:scottish_wheat_bannock_bread recipeIngredient "1.5 cups (360ml) buttermilk" cookbook:scottish_wheat_bannock_bread recipeIngredient "1 tsp salt" cookbook:scottish_wheat_bannock_bread recipeIngredient "2 tsp baking soda" cookbook:scottish_wheat_bannock_bread recipeIngredient "4 cups (950ml) whole wheat flour" cookbook:scottish_wheat_bannock_bread recipeIngredient "4 tablespoons butter (cut into pea-sized cubes)" cookbook:scottish_wheat_bannock_bread recipeInstructions ["Preheat oven to 350\u00b0F (180c)","Mix dry ingredients","Mix in butter","Mix in buttermilk to make a soft, workable dough","Optionally mix in blueberries, raisins or cinnamon to taste","Knead dough briefly","Oil a cookie sheet or use parchment paper","Make dough into a disc 3 or so inches thick. Cut an X i dough with a knife (1cm or so deep)","Bake 350\u00b0F (180c) for 50 to 70 minutes (depends on your oven) until a wood skewer stuck in comes out with no "gooeyness" on it","Let cool 5 to 10 minutes after taking from the oven, and break apart with your hands into serving-sized chunks."] cookbook:scottish_wheat_bannock_bread type cookbook:recipes cookbook:scottish_wheat_bannock_bread url https://en.wikibooks.org/wiki/Cookbook:Scottish_Wheat_Bannock cookbook:scottish_wheat_bannock_bread url https://en.wikibooks.org/wiki/Cookbook:Scottish_Wheat_Bannock_Bread cookbook:scrambled_eggs label "scramble" cookbook:scrambled_eggs label "scrambled" cookbook:scrambled_eggs label "scrambled eggs" cookbook:scrambled_eggs name "Scrambled Eggs" cookbook:scrambled_eggs recipeCategory category:breakfast_recipes cookbook:scrambled_eggs recipeCategory category:egg_recipes cookbook:scrambled_eggs recipeCategory category:pan_fried_recipes cookbook:scrambled_eggs recipeCategory category:vegetarian_recipes cookbook:scrambled_eggs recipeDiet cookbook:low-sodium_cooking cookbook:scrambled_eggs recipeFoodstuff cookbook:bacon cookbook:scrambled_eggs recipeFoodstuff cookbook:bell_pepper cookbook:scrambled_eggs recipeFoodstuff cookbook:butter cookbook:scrambled_eggs recipeFoodstuff cookbook:cheddar_cheese cookbook:scrambled_eggs recipeFoodstuff cookbook:egg cookbook:scrambled_eggs recipeFoodstuff cookbook:milk cookbook:scrambled_eggs recipeFoodstuff cookbook:mushroom cookbook:scrambled_eggs recipeFoodstuff cookbook:pepper cookbook:scrambled_eggs recipeFoodstuff cookbook:salt cookbook:scrambled_eggs recipeFoodstuff cookbook:sausage cookbook:scrambled_eggs recipeIngredient "1.½ tablespoons whole milk" cookbook:scrambled_eggs recipeIngredient "1.¾ teaspoons cornstarch or potato starch" cookbook:scrambled_eggs recipeIngredient "1/4 teaspoon salt (or to taste)" cookbook:scrambled_eggs recipeIngredient "1/8 teaspoon black pepper (or to taste)" cookbook:scrambled_eggs recipeIngredient "1 pita bread" cookbook:scrambled_eggs recipeIngredient "1 tablespoon extra virgin olive oil" cookbook:scrambled_eggs recipeIngredient "2-3 tablespoon milk (optional)" cookbook:scrambled_eggs recipeIngredient "2 eggs" cookbook:scrambled_eggs recipeIngredient "2 teaspoons butter" cookbook:scrambled_eggs recipeIngredient "3 eggs" cookbook:scrambled_eggs recipeIngredient "3 large eggs" cookbook:scrambled_eggs recipeIngredient "3 tablespoons unsalted butter" cookbook:scrambled_eggs recipeInstructions ["In a separate cup, whisk together the milk and cornstarch until it is free of lumps.","Add the milk cornstarch mixture to your eggs, and beat until smooth. +Season with salt.","Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter\u2019s melted and bubbly, but before it browns.","Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up\u2026about 3 seconds\u2026 1, 2, 3 ...Then remove the skillet from the heat. (yes, remove!)","After removing the skillet from the heat, start stirring the eggs, making 1 full circle per second\u2026 1, 2, 3, ...9, 10, 11, ... (If you use a mini skillet instead of a large one, it may need a few more seconds).","After 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked. This is when you transfer them onto a plate. Do not wait until they look fully cooked! (+5 seconds more for every +3 extra eggs you\u2019re scrambling, but I would not make more than 6 at once!)","Season with black pepper to taste and serve."] cookbook:scrambled_eggs type cookbook:recipes cookbook:scrambled_eggs url https://en.wikibooks.org/wiki/Cookbook:Scrambled_Eggs cookbook:scribbling_eggs name "Scribbling Eggs" cookbook:scribbling_eggs url https://en.wikibooks.org/wiki/Cookbook:Scribbling_Eggs cookbook:sea_bass label "sea bass" cookbook:seaberry label "seaberry" cookbook:sea_buckthorn label "sea buckthorn" cookbook:sea_cucumber label "sea cucumber" cookbook:sea_cucumber name "Sea Cucumber" cookbook:sea_cucumber recipeCategory category:seafood cookbook:sea_cucumber type cookbook:ingredients cookbook:sea_cucumber type cookbook:seafood cookbook:sea_cucumber url https://en.wikibooks.org/wiki/Cookbook:Sea_Cucumber cookbook:seafood_bruschetta name "Seafood Bruschetta" cookbook:seafood_bruschetta recipeCategory category:easy_recipes cookbook:seafood_bruschetta recipeCategory category:recipes_with_images cookbook:seafood_bruschetta recipeCategory category:seafood_recipes cookbook:seafood_bruschetta recipeIngredient "3 pcs baguette, cut 1,5 cm each" cookbook:seafood_bruschetta recipeInstructions ["In a bowl, mix prawn, crabstick, fishball, parsley, sugar, salt and black pepper. Stir with spoon until become a mixture.","Prepare a cutted baguette, and fill with the mixture filling. Do until the mixture filling and the baguette are empty.","Bake the bruschetta in an oven at the temperature 190 degree Celsius at 15 minutes.","Serve hot."] cookbook:seafood_bruschetta type cookbook:recipes cookbook:seafood_bruschetta url https://en.wikibooks.org/wiki/Cookbook:Seafood_Bruschetta cookbook:seafood_cocktail_sauce label "seafood cocktail sauce" cookbook:seafood_cocktail_sauce name "Seafood Cocktail Sauce" cookbook:seafood_cocktail_sauce recipeCategory category:recipes_with_images cookbook:seafood_cocktail_sauce recipeCategory category:recipes_with_metric_units cookbook:seafood_cocktail_sauce recipeCategory category:sauce_recipes cookbook:seafood_cocktail_sauce recipeCategory category:seafood_recipes cookbook:seafood_cocktail_sauce recipeCategory category:very_easy_recipes cookbook:seafood_cocktail_sauce recipeFoodstuff cookbook:pepper cookbook:seafood_cocktail_sauce recipeIngredient "0.25 tsp (about) Tabasco" cookbook:seafood_cocktail_sauce recipeIngredient "1/2 cup Heinz Chili Sauce - nice, but not a necessity, additional ketchup can be substituted" cookbook:seafood_cocktail_sauce recipeIngredient "1/2 cup Ketchup" cookbook:seafood_cocktail_sauce recipeIngredient "1 pinch Coarsely ground black pepper" cookbook:seafood_cocktail_sauce recipeIngredient "1 Tbs Lemon juice" cookbook:seafood_cocktail_sauce recipeIngredient "1 tsp Worcestershire sauce" cookbook:seafood_cocktail_sauce recipeIngredient "2 - 3 Tbs Prepared grated horseradish" cookbook:seafood_cocktail_sauce recipeInstructions ["Combine all ingredients except horseradish.","Taste and adjust flavors to your liking. Some recipes call for the addition of celery salt or garlic juice.","If your grated horseradish is fresh (a fresh bottle from the store), the recipe amount may be too much for your liking, or, if it is older, the recipe amount may not be enough. Add a tablespoon at a time to get it to the taste you prefer.","Refrigerate.","Place, cold, into serving dish."] cookbook:seafood_cocktail_sauce type cookbook:recipes cookbook:seafood_cocktail_sauce url https://en.wikibooks.org/wiki/Cookbook:Seafood_Cocktail_Sauce cookbook:seafood_fried_rice difficulty 2 cookbook:seafood_fried_rice name "Seafood fried rice" cookbook:seafood_fried_rice name "Seafood Fried Rice" cookbook:seafood_fried_rice recipeCategory category:easy_recipes cookbook:seafood_fried_rice recipeCategory category:fried_rice_recipes cookbook:seafood_fried_rice recipeCategory category:recipes_with_metric_units cookbook:seafood_fried_rice recipeCategory category:rice_recipes cookbook:seafood_fried_rice recipeFoodstuff cookbook:bacon cookbook:seafood_fried_rice recipeFoodstuff cookbook:bean_sprout cookbook:seafood_fried_rice recipeFoodstuff cookbook:chicken cookbook:seafood_fried_rice recipeFoodstuff cookbook:garlic cookbook:seafood_fried_rice recipeFoodstuff cookbook:green_onion cookbook:seafood_fried_rice recipeFoodstuff cookbook:jalapeño cookbook:seafood_fried_rice recipeFoodstuff cookbook:oil_and_fat cookbook:seafood_fried_rice recipeFoodstuff cookbook:pepper cookbook:seafood_fried_rice recipeFoodstuff cookbook:rice cookbook:seafood_fried_rice recipeFoodstuff cookbook:salt cookbook:seafood_fried_rice recipeFoodstuff cookbook:shrimp cookbook:seafood_fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:seafood_fried_rice recipeIngredient "1,5 cups bean sprouts" cookbook:seafood_fried_rice recipeIngredient "1 cup (500 grams) rice" cookbook:seafood_fried_rice recipeIngredient "1 cup bacon" cookbook:seafood_fried_rice recipeIngredient "1 tbsp. pepper" cookbook:seafood_fried_rice recipeIngredient "1 tbsp. salt" cookbook:seafood_fried_rice recipeIngredient "1 tbsp. Soy sauce" cookbook:seafood_fried_rice recipeIngredient "200 grams prawn" cookbook:seafood_fried_rice recipeIngredient "20 grams spring onion" cookbook:seafood_fried_rice recipeIngredient "2 cloves garlic" cookbook:seafood_fried_rice recipeIngredient "2 cups chicken" cookbook:seafood_fried_rice recipeIngredient "2 cups fishball" cookbook:seafood_fried_rice recipeIngredient "2 tbsp. cooking oil" cookbook:seafood_fried_rice recipeIngredient "2 tbsp. jalapeño" cookbook:seafood_fried_rice recipeInstructions ["Heat the oil in the non-stick pan, fry the garlic at 20 seconds until fragrant. Add the bacon, prawn, fishball and chicken. Stir-fry until changing the color.","Now, add the rice, and then add bean sprouts and spring onion. Add a salt, pepper, jalape\u00f1o and soy sauce. Serve with the dressing."] cookbook:seafood_fried_rice recipeYield 5 cookbook:seafood_fried_rice totalTime "20 minutes" cookbook:seafood_fried_rice type cookbook:recipes cookbook:seafood_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Seafood_fried_rice cookbook:seafood_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Seafood_Fried_Rice cookbook:seafood_gumbo label "seafood gumbo" cookbook:seafood_gumbo name "Seafood Gumbo" cookbook:seafood_gumbo recipeCategory category:boiled_recipes cookbook:seafood_gumbo recipeCategory category:cajun_recipes cookbook:seafood_gumbo recipeCategory category:louisiana_recipes cookbook:seafood_gumbo recipeCategory category:oyster_recipes cookbook:seafood_gumbo recipeCategory category:seafood_recipes cookbook:seafood_gumbo recipeCategory category:shrimp_recipes cookbook:seafood_gumbo recipeCuisine cookbook:louisiana_creole_cuisine cookbook:seafood_gumbo recipeFoodstuff cookbook:bay_leaf cookbook:seafood_gumbo recipeFoodstuff cookbook:bell_pepper cookbook:seafood_gumbo recipeFoodstuff cookbook:cayenne_pepper cookbook:seafood_gumbo recipeFoodstuff cookbook:celery cookbook:seafood_gumbo recipeFoodstuff cookbook:clam cookbook:seafood_gumbo recipeFoodstuff cookbook:crawfish cookbook:seafood_gumbo recipeFoodstuff cookbook:flour cookbook:seafood_gumbo recipeFoodstuff cookbook:garlic cookbook:seafood_gumbo recipeFoodstuff cookbook:green_onion cookbook:seafood_gumbo recipeFoodstuff cookbook:okra cookbook:seafood_gumbo recipeFoodstuff cookbook:onion cookbook:seafood_gumbo recipeFoodstuff cookbook:oregano cookbook:seafood_gumbo recipeFoodstuff cookbook:oyster cookbook:seafood_gumbo recipeFoodstuff cookbook:parsley cookbook:seafood_gumbo recipeFoodstuff cookbook:pepper cookbook:seafood_gumbo recipeFoodstuff cookbook:salt cookbook:seafood_gumbo recipeFoodstuff cookbook:shrimp cookbook:seafood_gumbo recipeFoodstuff cookbook:stock cookbook:seafood_gumbo recipeFoodstuff cookbook:thyme cookbook:seafood_gumbo recipeFoodstuff cookbook:vegetable_oil cookbook:seafood_gumbo recipeFoodstuff cookbook:water cookbook:seafood_gumbo recipeIngredient "½ - 1 t. cayenne pepper" cookbook:seafood_gumbo recipeIngredient "¾ cup flour" cookbook:seafood_gumbo recipeIngredient "¾ cup vegetable oil" cookbook:seafood_gumbo recipeIngredient "½ lb. crawfish (opt.)" cookbook:seafood_gumbo recipeIngredient "½ pint oysters (at least)" cookbook:seafood_gumbo recipeIngredient "½ t. oregano" cookbook:seafood_gumbo recipeIngredient "½ t. thyme" cookbook:seafood_gumbo recipeIngredient "1½ cups bell pepper" cookbook:seafood_gumbo recipeIngredient "10 oz. okra (optional)" cookbook:seafood_gumbo recipeIngredient "1½ t. salt" cookbook:seafood_gumbo recipeIngredient "1 cup celery" cookbook:seafood_gumbo recipeIngredient "1 lb. Andouille sausage" cookbook:seafood_gumbo recipeIngredient "1 lb. shrimp" cookbook:seafood_gumbo recipeIngredient "2 bay leaves" cookbook:seafood_gumbo recipeIngredient "2 cups onion" cookbook:seafood_gumbo recipeIngredient "2 T. parsley (fresh)" cookbook:seafood_gumbo recipeIngredient "4 chopped green onions (as topping)" cookbook:seafood_gumbo recipeIngredient "6 cloves garlic, chopped" cookbook:seafood_gumbo recipeIngredient "6 cups shrimp stock or water" cookbook:seafood_gumbo recipeIngredient "8 oz. clam juice (opt.)" cookbook:seafood_gumbo recipeIngredient "black pepper to taste" cookbook:seafood_gumbo recipeInstructions ["For stock, simmer shrimp shells in about 6\u00bd cups of water for 20 minutes.","In a 6-8 quart pot, make roux: Heat oil, then sprinkle in flour gradually, as you whisk. Cook flour and oil on medium heat about 20 minutes, to a very dark reddish brown. Stir constantly, especially towards the end. (Be gutsy. The best roux is quite dark, but don\u2019t let it burn. Dark roux is what makes this gumbo great. )","Add vegetables to the roux. Cook 10 minutes (or 15 minutes with okra). Add cooled stock slowly.","Add herbs, spices and clam juice. Simmer 15 minutes, then another 30-40 more with Andouille sausage. Add the seafood at the end, to avoid overcooking.","Makes about 10 servings. Top with chopped green onions. Many like to serve over rice. Goes great with a baguette or cornbread."] cookbook:seafood_gumbo recipeNotes "* You can add cut-up boneless chicken, or substitute chicken for the oysters, if they\u2019re not your thing. If you don\u2019t have Andouille sausage, smoked or Polish sausage will do fine. " cookbook:seafood_gumbo type cookbook:recipes cookbook:seafood_gumbo url https://en.wikibooks.org/wiki/Cookbook:Seafood_Gumbo cookbook:seafood_kebabs_with_zhoug_sauce difficulty 3 cookbook:seafood_kebabs_with_zhoug_sauce label "seafood kebabs with zhoug sauce" cookbook:seafood_kebabs_with_zhoug_sauce name "Seafood Kebabs with Zhoug Sauce" cookbook:seafood_kebabs_with_zhoug_sauce recipeCategory category:grilled_recipes cookbook:seafood_kebabs_with_zhoug_sauce recipeCategory category:israeli_recipes cookbook:seafood_kebabs_with_zhoug_sauce recipeCategory category:kabob_recipes cookbook:seafood_kebabs_with_zhoug_sauce recipeCategory category:main_course_recipes cookbook:seafood_kebabs_with_zhoug_sauce recipeCategory category:medium_difficulty_recipes cookbook:seafood_kebabs_with_zhoug_sauce recipeCategory category:middle_eastern_recipes cookbook:seafood_kebabs_with_zhoug_sauce recipeCategory category:recipes_with_metric_units cookbook:seafood_kebabs_with_zhoug_sauce recipeCategory category:seafood_recipes cookbook:seafood_kebabs_with_zhoug_sauce recipeCuisine cookbook:cuisine_of_israel cookbook:seafood_kebabs_with_zhoug_sauce recipeCuisine cookbook:middle_eastern_cuisines cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:caraway cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:cardamom cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:cilantro cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:cumin cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:garam_masala cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:garlic cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:jalapeño cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:olive_oil cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:parsley cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:pepper cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:shrimp cookbook:seafood_kebabs_with_zhoug_sauce recipeFoodstuff cookbook:squid cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "¾ cup (180ml) dry white wine" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "¾ cup (180ml) extra virgin olive oil" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "¼ cup (60ml) extra virgin olive oil" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "½ kg fish fillets, cut into 2½ cm (1 in) cubes" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "½ kg large prawns / shrimp, peeled and deveined" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "½ kg squid, cleaned and cut into 2½ cm (1 in) pieces" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1½ tsp cardamom seeds" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1 cup (240g) coriander leaves, washed, dried and chopped" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1 cup (240g) parsley, washed, dried and chopped" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1 cup (240ml) lemon juice" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1 tsp black peppercorns" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1 tsp caraway seeds" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1 tsp cumin seeds" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1 tsp garam masala" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "1 tsp ground black pepper" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "2 bay leaves" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "2 jalapeños, seeded and finely chopped" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "5 cloves garlic, peeled and finely chopped" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "8 cloves garlic, peeled and crushed" cookbook:seafood_kebabs_with_zhoug_sauce recipeIngredient "8 jalapeños, seeded and chopped (adjust the quantity according to your heat tolerance)" cookbook:seafood_kebabs_with_zhoug_sauce recipeInstructions ["Combine all the marinade ingredients in a nonreactive (glass or ceramic) mixing bowl. Add the seafood and mix to coat well. Refrigerate overnight.","Dry roast the cumin, caraway and cardamom seeds for two or three minutes in a cast iron skillet or wok over low heat. Cool, then add the peppercorns and pound in a mortar and pestle to a fine powder.","In a blender or food processor, blend the coriander, parsley, spices, garlic, chilli peppers and olive oil together with half a cup of water until a thick, smooth paste is formed.","Transfer the paste into a sauce pan, heat until it starts bubbling, then reduce the heat and simmer, stirring constantly, until the water is evaporated. Cool, transfer to an airtight container and chill.","Remove the seafood from the marinade and drain in a colander. Save the marinade for basting the kebabs later. Thread the seafood onto skewers or satay sticks.","Char-grill the kebabs over hot coals, basting and turning every few minutes. It should take about ten minutes to cook.","When eating, use the zhoug sauce as a dipping sauce."] cookbook:seafood_kebabs_with_zhoug_sauce recipeYield 8 cookbook:seafood_kebabs_with_zhoug_sauce totalTime "120 minutes" cookbook:seafood_kebabs_with_zhoug_sauce type cookbook:recipes cookbook:seafood_kebabs_with_zhoug_sauce url https://en.wikibooks.org/wiki/Cookbook:Seafood_Kebabs_with_Zhoug_Sauce cookbook:seafood]] label "[[cookbook:salmon" cookbook:seafood label "fish" cookbook:seafood label "seafood" cookbook:seafood label "seafood and fish" cookbook:seafood label "seafood recipes" cookbook:seafood_marinade name "Seafood Marinade" cookbook:seafood_marinade recipeCategory category:lemon_recipes cookbook:seafood_marinade recipeCategory category:marinade_recipes cookbook:seafood_marinade recipeCategory category:salmon_recipes cookbook:seafood_marinade recipeCategory category:seafood_recipes cookbook:seafood_marinade recipeCategory category:wine_recipes cookbook:seafood_marinade recipeIngredient "1 1/2 tsp butter-flavored salt" cookbook:seafood_marinade recipeIngredient "1 1/2 tsp dried rosemary, crushed" cookbook:seafood_marinade recipeIngredient "1 1/2 tsp freshly ground black pepper" cookbook:seafood_marinade recipeIngredient "1/4 cup dry white wine" cookbook:seafood_marinade recipeIngredient "1/4 cup extra-virgin olive oil" cookbook:seafood_marinade recipeIngredient "1/4 cup freshly squeezed lemon juice" cookbook:seafood_marinade recipeIngredient "1 tbs dried thyme, crushed" cookbook:seafood_marinade recipeIngredient "2 tbs dried parsley, crushed" cookbook:seafood_marinade recipeIngredient "Zest of one lemon, finely grated" cookbook:seafood_marinade recipeInstructions ["Combine all ingredients. Keep refrigerated in an airtight container for up to 2 weeks, and remember to shake well before using.","When you use it, place either 4 6-ounce wild salmon filets, or 4 7 ounce mahi mahi filets, or 4 6-ounce halibut fillets in a gallon-size zip-top bag. Pour in the marinade and refrigerate for up to 24 hours."] cookbook:seafood_marinade type cookbook:recipes cookbook:seafood_marinade url https://en.wikibooks.org/wiki/Cookbook:Seafood_Marinade cookbook:seafood name "Seafood" cookbook:seafood_pizza difficulty 4 cookbook:seafood_pizza name "Seafood Pizza" cookbook:seafood_pizza recipeCategory category:baked_recipes cookbook:seafood_pizza recipeCategory category:difficult_recipes cookbook:seafood_pizza recipeCategory category:pizza_recipes cookbook:seafood_pizza recipeCategory category:recipes_with_images cookbook:seafood_pizza recipeCategory category:seafood_recipes cookbook:seafood_pizza recipeFoodstuff cookbook:crabstick cookbook:seafood_pizza recipeFoodstuff cookbook:flour cookbook:seafood_pizza recipeFoodstuff cookbook:garlic cookbook:seafood_pizza recipeFoodstuff cookbook:oil_and_fat cookbook:seafood_pizza recipeFoodstuff cookbook:onion cookbook:seafood_pizza recipeFoodstuff cookbook:pepper cookbook:seafood_pizza recipeFoodstuff cookbook:salt cookbook:seafood_pizza recipeFoodstuff cookbook:scallop cookbook:seafood_pizza recipeFoodstuff cookbook:shrimp cookbook:seafood_pizza recipeFoodstuff cookbook:tuna cookbook:seafood_pizza recipeFoodstuff cookbook:water cookbook:seafood_pizza recipeFoodstuff cookbook:yeast cookbook:seafood_pizza recipeIngredient "10 rings onion" cookbook:seafood_pizza recipeIngredient "11 grams yeast" cookbook:seafood_pizza recipeIngredient "150 grams low protein flour" cookbook:seafood_pizza recipeIngredient "1 kg high protein flour" cookbook:seafood_pizza recipeIngredient "1 tbsp. pepper" cookbook:seafood_pizza recipeIngredient "1 tbsp. salt" cookbook:seafood_pizza recipeIngredient "20 shrimp" cookbook:seafood_pizza recipeIngredient "2 tbsp. oil" cookbook:seafood_pizza recipeIngredient "30 cloves garlic" cookbook:seafood_pizza recipeIngredient "30 ml cold water" cookbook:seafood_pizza recipeIngredient "3 can tuna" cookbook:seafood_pizza recipeIngredient "3 tbsp. chili sauce" cookbook:seafood_pizza recipeIngredient "3 tbsp. tomato sauce" cookbook:seafood_pizza recipeIngredient "4 fish sticks" cookbook:seafood_pizza recipeIngredient "5 scallops" cookbook:seafood_pizza recipeIngredient "9 crabstick" cookbook:seafood_pizza recipeInstructions ["For dough, put all the dough ingredients, knead until become the dough.","Close with aluminium foil and rest until 2 hours in fridge.","Prepare the toppings, mix briefly and rest for 3 minutes.","Roll the dough, add the toppings, and bake with temperature 200 degree Celsius at 30 minutes."] cookbook:seafood_pizza recipeYield 16 slices, 12 servings cookbook:seafood_pizza totalTime "180 minutes, including rising dough" cookbook:seafood_pizza type cookbook:recipes cookbook:seafood_pizza url https://en.wikibooks.org/wiki/Cookbook:Seafood_Pizza cookbook:seafood_risotto difficulty 3 cookbook:seafood_risotto name "Seafood Risotto" cookbook:seafood_risotto recipeCategory category:italian_recipes cookbook:seafood_risotto recipeCategory category:medium_difficulty_recipes cookbook:seafood_risotto recipeCategory category:recipes_with_images cookbook:seafood_risotto recipeCategory category:recipes_with_metric_units cookbook:seafood_risotto recipeCategory category:rice_recipes cookbook:seafood_risotto recipeCategory category:risotto cookbook:seafood_risotto recipeCategory category:seafood_recipes cookbook:seafood_risotto recipeCuisine cookbook:cuisine_of_italy cookbook:seafood_risotto recipeFoodstuff cookbook:broth cookbook:seafood_risotto recipeFoodstuff cookbook:butter cookbook:seafood_risotto recipeFoodstuff cookbook:garlic cookbook:seafood_risotto recipeFoodstuff cookbook:onion cookbook:seafood_risotto recipeFoodstuff cookbook:oregano cookbook:seafood_risotto recipeFoodstuff cookbook:parsley cookbook:seafood_risotto recipeFoodstuff cookbook:rice cookbook:seafood_risotto recipeFoodstuff cookbook:scallop cookbook:seafood_risotto recipeFoodstuff cookbook:shrimp cookbook:seafood_risotto recipeFoodstuff cookbook:squid cookbook:seafood_risotto recipeFoodstuff cookbook:stock cookbook:seafood_risotto recipeFoodstuff cookbook:vinegar cookbook:seafood_risotto recipeFoodstuff cookbook:wine cookbook:seafood_risotto recipeIngredient "1 glass of dry white wine" cookbook:seafood_risotto recipeIngredient "1 onion" cookbook:seafood_risotto recipeIngredient "200 g of scallops" cookbook:seafood_risotto recipeIngredient "25 grams (1 ounce) butter" cookbook:seafood_risotto recipeIngredient "2 cloves of garlic" cookbook:seafood_risotto recipeIngredient "300 g of peeled king prawns" cookbook:seafood_risotto recipeIngredient "300 g of squid tubes" cookbook:seafood_risotto recipeIngredient "400 grams (14 ounces) ''risotto'' rice (plump, medium grain rice that contains a lot of starch, the types Arborio, Carnaroli or Vialone Nano are traditionally best)" cookbook:seafood_risotto recipeIngredient "about a liter of fish stock/broth" cookbook:seafood_risotto recipeIngredient "balsamic vinegar" cookbook:seafood_risotto recipeIngredient "oregano" cookbook:seafood_risotto recipeIngredient "parsley" cookbook:seafood_risotto recipeIngredient "salt and pepper" cookbook:seafood_risotto recipeInstructions ["Cut the squids into stripes or rings. In a bowl marinade the squids, the prawns and the scallops with some oil, balsamic vinegar, oregano, salt and pepper. Let it marinade for half hour in the fridge while you are cooking the rice..","Bring the fish stock to simmering point without letting the stock boil. The surface of the stock should just be moving a little.","Finely chop the onion and the garlic.","In a large thick pot heat a thin layer of olive oil and let the onion sweat very gently as for a ''soffritto''.","Add the rice and cook until it has a transparent look for not more than 2 minutes. Add some salt and pepper and the wine.","As the wine cooks away you will see the remaining liquid getting thicker as it is absorbing the starch from the rice. When it is more or less gone, add some hot stock. Do not add too much stock all at once. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15 to 20 minutes.","Taste during the cooking to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice.","Five minutes before the end of the cooking time for the risotto add the marinated rings of the squids, the scallops and the prawns. Finely chop the parsley and add before tuning off the heat.","When it's done, stir in the butter in small chunks at the time, taste to get the amount of butter right. Season with more salt and pepper to taste.","Let it rest for a few minutes, and then serve."] cookbook:seafood_risotto recipeYield 4 persons cookbook:seafood_risotto totalTime "40 minutes" cookbook:seafood_risotto type cookbook:recipes cookbook:seafood_risotto url https://en.wikibooks.org/wiki/Cookbook:Seafood_Risotto cookbook:seafood_seasoning name "Seafood Seasoning" cookbook:seafood_seasoning recipeCategory category:spice_mix_recipes cookbook:seafood_seasoning recipeIngredient "1/2 cup sweet paprika" cookbook:seafood_seasoning recipeIngredient "1/4 cup smoked paprika" cookbook:seafood_seasoning recipeIngredient "1 tbs dehydrated lime peel" cookbook:seafood_seasoning recipeIngredient "1 tbs freshly ground cinnamon" cookbook:seafood_seasoning recipeIngredient "2 tbs dried rosemary" cookbook:seafood_seasoning recipeIngredient "3 tbs celery seed" cookbook:seafood_seasoning recipeIngredient "3 tbs dehydrated lemon peel" cookbook:seafood_seasoning recipeIngredient "3 tbs dried oregano" cookbook:seafood_seasoning recipeIngredient "3 tbs dried thyme" cookbook:seafood_seasoning recipeIngredient "4 bay leaves, torn" cookbook:seafood_seasoning recipeIngredient "6 tbs butter-flavored salt" cookbook:seafood_seasoning recipeInstructions ["Pulse everything in your spice grinder until relatively smooth. If your spice grinder doubles as your coffee grinder, make sure you pulse some rice after. Keep in an airtight container with a shaker lid for up to a year.<\/text>"] cookbook:seafood_seasoning type cookbook:recipes cookbook:seafood_seasoning url https://en.wikibooks.org/wiki/Cookbook:Seafood_Seasoning cookbook:seafood type cookbook:ingredients cookbook:seafood url https://en.wikibooks.org/wiki/Cookbook:Seafood cookbook:seared_chicken_breast_with_brandy_cream_sauce name "Seared Chicken Breast with Brandy Cream Sauce" cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeCategory category:brandy_recipes cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeCategory category:chicken_recipes cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeCategory category:dairy_recipes cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeCategory category:main_course_recipes cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeCategory category:pan_fried_recipes cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeIngredient "1/3 cup brandy" cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeIngredient "1 cup heavy cream" cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeIngredient "2 (6-8 ounce) boneless skinless chicken breasts" cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeIngredient "Olive oil" cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeIngredient "Salt and freshly ground black pepper" cookbook:seared_chicken_breast_with_brandy_cream_sauce recipeInstructions ["Brush chicken with olive oil on both sides. Season both sides liberally with salt and freshly ground black pepper. Set aside.","Heat a 10 inch cast iron skillet over high heat. Add chicken breasts and cook until well browned on both sides.","Insert a probe thermometer into one of the chicken pieces. Place pan in the middle of a 375 degree oven until internal temperature reaches 165 degrees F.","Remove chicken from pan and keep warm.","Place pan back on high heat. Turn off heat and deglaze pan with brandy. Carefully ignite and shake pan until flames die.","Bring to a boil over high heat and cook until liquid has reduced by 2\/3.","Whisk in cream and bring to a boil. Cook 8-10 minutes.","Add chicken breasts and toss to coat. Serve warm."] cookbook:seared_chicken_breast_with_brandy_cream_sauce type cookbook:recipes cookbook:seared_chicken_breast_with_brandy_cream_sauce url https://en.wikibooks.org/wiki/Cookbook:Seared_Chicken_Breast_with_Brandy_Cream_Sauce cookbook:seared_duck_breast_with_pinot_noir_reduction name "Seared Duck Breast with Pinot Noir Reduction" cookbook:seared_duck_breast_with_pinot_noir_reduction recipeCategory category:baked_recipes cookbook:seared_duck_breast_with_pinot_noir_reduction recipeCategory category:duck_recipes cookbook:seared_duck_breast_with_pinot_noir_reduction recipeCategory category:french_recipes cookbook:seared_duck_breast_with_pinot_noir_reduction recipeCategory category:main_course_recipes cookbook:seared_duck_breast_with_pinot_noir_reduction recipeCategory category:wine_recipes cookbook:seared_duck_breast_with_pinot_noir_reduction recipeCuisine cookbook:cuisine_of_france cookbook:seared_duck_breast_with_pinot_noir_reduction recipeIngredient "1 1/2 cups Pinot Noir wine" cookbook:seared_duck_breast_with_pinot_noir_reduction recipeIngredient "1 shallot, very finely minced" cookbook:seared_duck_breast_with_pinot_noir_reduction recipeIngredient "1 tbs olive oil" cookbook:seared_duck_breast_with_pinot_noir_reduction recipeIngredient "4 (7 ounce) boneless duck breasts" cookbook:seared_duck_breast_with_pinot_noir_reduction recipeIngredient "Salt and freshly ground black pepper" cookbook:seared_duck_breast_with_pinot_noir_reduction recipeInstructions ["Score skin of duck in a diamond pattern, being careful not to cut into the meat. Sprinkle on both sides liberally with salt and freshly ground black pepper.","Heat a large stainless steel skillet over medium high heat. Add 2 duck breasts, skin side down, and cook until skin is golden brown, about 10 minutes. Flip and cook 3 minutes. Move to a greased roasting pan and repeat with remaining duck.","Bake at 400 degrees F 12 minutes for medium rare. Remove and keep warm.","Pour most of the fat out, leaving 2 tbs. Place pan back on medium high heat and add shallot and saut\u00e9 until translucent. Deglaze pan with wine and ignite carefully with a firestick, if desired. If you ignited it, wait until flames die before continuing. Bring to a boil.","Cook wine until reduced by 2\/3. Slice duck on the bias and drizzle with sauce. Serve immediately."] cookbook:seared_duck_breast_with_pinot_noir_reduction type cookbook:recipes cookbook:seared_duck_breast_with_pinot_noir_reduction url https://en.wikibooks.org/wiki/Cookbook:Seared_Duck_Breast_with_Pinot_Noir_Reduction cookbook:searing label "searing" cookbook:seasonality label "seasonality" cookbook:seasonality label "seasonality page" cookbook:seasonality name "Seasonality" cookbook:seasonality url https://en.wikibooks.org/wiki/Cookbook:Seasonality cookbook:seasoned_flour label "seasoned" cookbook:seasoned_flour label "seasoned flour" cookbook:seasoned_flour name "Seasoned flour" cookbook:seasoned_flour name "Seasoned Flour" cookbook:seasoned_flour type cookbook:ingredients cookbook:seasoned_flour url https://en.wikibooks.org/wiki/Cookbook:Seasoned_flour cookbook:seasoned_flour url https://en.wikibooks.org/wiki/Cookbook:Seasoned_Flour cookbook:seasoned_pepper name "Seasoned Pepper" cookbook:seasoned_pepper recipeCategory category:pepper_recipes cookbook:seasoned_pepper recipeIngredient "1/4 cup rock salt (why? because we're gonna put this in a pepper mill)" cookbook:seasoned_pepper recipeIngredient "1/4 cup whole coriander (seeds, not the herb for those of you Europeans, Asians, South Americans, Africans, or anyone who is not American)" cookbook:seasoned_pepper recipeIngredient "1 cup black peppercorns" cookbook:seasoned_pepper recipeIngredient "2 tbs each granulated garlic and dried minced onion" cookbook:seasoned_pepper recipeIngredient "4 sugar cubes" cookbook:seasoned_pepper recipeInstructions ["Combine everything and put it in your pepper mill. Use like you would ordinary pepper.<\/text>"] cookbook:seasoned_pepper type cookbook:recipes cookbook:seasoned_pepper url https://en.wikibooks.org/wiki/Cookbook:Seasoned_Pepper cookbook:seasoned_salt label "chicken salt" cookbook:seasoned_salt label "seasoned salt" cookbook:seasoned_salt name "Seasoned Salt" cookbook:seasoned_salt recipeCategory category:spice_mix_recipes cookbook:seasoned_salt recipeIngredient "1/3 cup garlic powder" cookbook:seasoned_salt recipeIngredient "1/3 cup paprika" cookbook:seasoned_salt recipeIngredient "1/4 cup celery seed" cookbook:seasoned_salt recipeIngredient "1/4 cup dehydrated lemon peel" cookbook:seasoned_salt recipeIngredient "1 cup salt" cookbook:seasoned_salt recipeIngredient "3 tbsp dried parsley" cookbook:seasoned_salt recipeIngredient "3 tbsp dried rosemary" cookbook:seasoned_salt recipeInstructions ["Combine all ingredients in an airtight container. Stored in a cool dark place, this will keep indefinitely."] cookbook:seasoned_salt type cookbook:recipes cookbook:seasoned_salt url https://en.wikibooks.org/wiki/Cookbook:Seasoned_Salt cookbook:sea_urchin label "sea urchin" cookbook:seaweed label "seaweed" cookbook:seaweed name "Seaweed" cookbook:seaweed_salad name "Seaweed Salad" cookbook:seaweed_salad recipeCategory category:recipes_from_foodista cookbook:seaweed_salad recipeCategory category:recipes_with_images cookbook:seaweed_salad recipeCategory category:vegan_recipes cookbook:seaweed_salad recipeCuisine cookbook:vegan_cuisine cookbook:seaweed_salad recipeIngredient "1/2 tablespoon dark sesame oil" cookbook:seaweed_salad recipeIngredient "1/4 cup shallot, scallion or red onion, minced" cookbook:seaweed_salad recipeIngredient "1 ounce assorted dried seaweed or wakame" cookbook:seaweed_salad recipeIngredient "1 pinch cayenne salt, if necessary" cookbook:seaweed_salad recipeIngredient "1 tablespoon rice vinegar" cookbook:seaweed_salad recipeIngredient "1 tablespoon toasted sesame seeds" cookbook:seaweed_salad recipeIngredient "1 teaspoon mirin (or sugar)" cookbook:seaweed_salad recipeIngredient "2 tablespoons soy sauce" cookbook:seaweed_salad recipeInstructions ["Rinse the seaweed and soak until it has increased 10x in size, about 5 minutes. Gently squeeze to remove excess water. Sort out any hard bits and chop. Put pieces in a bowl.","Toss with the shallot, soy sauce, vinegar, mirin (or sugar), sesame oil, cayenne, and salt (if necessary). Taste and add seasonings as needed. Garnish with sesame seeds."] cookbook:seaweed_salad type cookbook:recipes cookbook:seaweed_salad url https://en.wikibooks.org/wiki/Cookbook:Seaweed_Salad cookbook:seaweed type cookbook:ingredients cookbook:seaweed url https://en.wikibooks.org/wiki/Cookbook:Seaweed cookbook:seawolf_(fish) label "seawolf" cookbook:seder label "seder" cookbook:seitan_bratwurst label "seitan bratwurst" cookbook:seitan_bratwurst name "Seitan Bratwurst" cookbook:seitan_bratwurst recipeCategory category:seitan_recipes cookbook:seitan_bratwurst recipeCategory category:tofu_recipes cookbook:seitan_bratwurst recipeCategory category:vegan_recipes cookbook:seitan_bratwurst recipeCuisine cookbook:vegan_cuisine cookbook:seitan_bratwurst recipeFoodstuff cookbook:cardamom cookbook:seitan_bratwurst recipeFoodstuff cookbook:coriander cookbook:seitan_bratwurst recipeFoodstuff cookbook:gluten cookbook:seitan_bratwurst recipeFoodstuff cookbook:oregano cookbook:seitan_bratwurst recipeFoodstuff cookbook:seitan cookbook:seitan_bratwurst recipeFoodstuff cookbook:soy_sauce cookbook:seitan_bratwurst recipeFoodstuff cookbook:thyme cookbook:seitan_bratwurst recipeFoodstuff cookbook:tofu cookbook:seitan_bratwurst recipeFoodstuff cookbook:vegetable_oil cookbook:seitan_bratwurst recipeIngredient "additional spices, e.g., coriander, cardamom, thyme and oregano" cookbook:seitan_bratwurst recipeIngredient "Gluten (see seitan for how to gain gluten from wheat flour)" cookbook:seitan_bratwurst recipeIngredient "optional: tofu" cookbook:seitan_bratwurst recipeIngredient "Water, soy sauce, vegetable oil" cookbook:seitan_bratwurst recipeInstructions ["Use 25% (volume) more water than gluten flour.","Mix liquid ingredients (e.g. soy sauce) with the water.","Mix solid ingredients (e.g. spices) with the flour. 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.","mashed tofu can be added to the solid ingredients because tofu remains juicier after longer roasting.","Make gluten dough from 100% gluten flour (or use wheat flour, see seitan) and water. The dough should be suitable for kneading. Knead the dough until it is well combined and allow it to rest for 10 minutes.","Roll the dough into sausages and fry them in a pan.","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.","The gluten inflates but is also bit runny. To form round sausages you have to turn them on all sides and squeeze from both sides with two spatulas.","For an original currywurst you add ketchup and sprinkle curry on the sausage.","If the sausages aren't eaten fresh they deflate a lot but still taste good. (You clearly have to recognize the inner values over the outer appearance here).","Vegan Paprika Bratwurst","Falafel Seitan Bratwurst"] cookbook:seitan_bratwurst type cookbook:recipes cookbook:seitan_bratwurst url https://en.wikibooks.org/wiki/Cookbook:Seitan_Bratwurst cookbook:seitan_burger label "seitan burger" cookbook:seitan_burger name "Seitan Burger" cookbook:seitan_burger recipeCategory category:seitan_recipes cookbook:seitan_burger recipeCategory category:vegan_recipes cookbook:seitan_burger recipeCuisine cookbook:vegan_cuisine cookbook:seitan_burger recipeFoodstuff cookbook:breading cookbook:seitan_burger recipeFoodstuff cookbook:cumin cookbook:seitan_burger recipeFoodstuff cookbook:garlic cookbook:seitan_burger recipeFoodstuff cookbook:gluten cookbook:seitan_burger recipeFoodstuff cookbook:onion cookbook:seitan_burger recipeFoodstuff cookbook:oregano cookbook:seitan_burger recipeFoodstuff cookbook:savory cookbook:seitan_burger recipeFoodstuff cookbook:seitan cookbook:seitan_burger recipeFoodstuff cookbook:soy_sauce cookbook:seitan_burger recipeIngredient "* Breading: breading mix, salt, pepper, optional: cumin, oregano, savory" cookbook:seitan_burger recipeIngredient "Gluten (see Seitan for how to gain gluten from wheat flour)" cookbook:seitan_burger recipeIngredient "* Onions" cookbook:seitan_burger recipeIngredient "optional:" cookbook:seitan_burger recipeIngredient "Salt" cookbook:seitan_burger recipeIngredient "Soy sauce" cookbook:seitan_burger recipeIngredient "* Spices (e.g. Garlic)" cookbook:seitan_burger recipeInstructions ["Take 25% (volume) more water than gluten flour.","Mix liquid ingredients (e.g. soy sauce) with the water.","Mix solid ingredients (e.g. spices) with the flour. 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.","Make gluten dough from 100% gluten flour (or use wheat flour, see above) and water. The dough should be suitable for kneading.","The patties can be formed easily by hand and are sticky enough to pick up the breading mix easily.","The finished patties can be fried in an oiled pan. Don't use too much oil but enough to let the breading pick up some oil on both sides."] cookbook:seitan_burger type cookbook:recipes cookbook:seitan_burger url https://en.wikibooks.org/wiki/Cookbook:Seitan_Burger cookbook:seitan label "seitan" cookbook:seitan name "Seitan" cookbook:seitan recipeCategory category:ingredients cookbook:seitan recipeCategory category:recipes_with_metric_units cookbook:seitan recipeCategory category:seitan_recipes cookbook:seitan recipeCategory category:vegan_recipes cookbook:seitan recipeCuisine cookbook:vegan_cuisine cookbook:seitan recipeFoodstuff cookbook:nutritional_yeast cookbook:seitan recipeFoodstuff cookbook:soy_sauce cookbook:seitan recipeIngredient "10 oz (280g) High-gluten wheat flour (such as bread flour)" cookbook:seitan recipeIngredient "Water" cookbook:seitan recipeInstructions ["Add 2 cups water to 10 oz (280g) high-gluten wheat flour (such as bread flour).","Knead together until '''well-combined''' and elastic. It is advisable to keep hands wet so that the gluten doesn't stick to the hands.","Cover with water and place in refrigerator for 1 hour.","Knead under water until water is cloudy; dump cloudy water and replace with clear, cold water. In the beginning the dough can still easily dissolve underwater so it is advisable to only cautiously squeeze it against the bowl. Later you might find it easier to knead over the water, squeezing out the water, and only to dip the mass into the water to wash off the starch, if the mass contains too much water you easily wash out gluten as well. The enriched water can be used to gain the insoluble starch, which settles on the bottom of the container, and what remains can serve as a base for grain milk.","Continue kneading and replacing water until water remains clear after kneading.","Divide gluten mass into loaf- or roll-shaped halves. At this point, there are several things you can add to the mass.","# Adding soy sauce is recommended; this is traditional in the making of seitan.","# Spices. For example, the seitan can simulate Italian sausage by adding the correct spices, or adding poultry seasoning can make the seitan more similar to chicken or turkey.","# Adding nutritional yeast is recommended, particularly if those consuming the seitan are vegetarian, and especially vegan. The B12 found in some brands of nutritional yeast is a vitamin that is usually obtained through meats, eggs and\/or dairy products.","Place halves in pot, cover with vegetable broth or ''dashi''.","Bring to a boil.","Reduce heat to simmer; simmer for 1 - 1 1\/2 hours.","Remove from heat and serve as desired or use in place of meat."] cookbook:seitan recipeNotes "* To avoid the washing process you can also buy 100% gluten flour in some stores. This flour would require only enough water to form it into a solid mass. * Gluten created using just gluten flour can be rubbery and has a very "gluteny" taste. Adding 1 part garbanzo bean flour (Chick pea flour or gram flour) to 4 parts gluten flour makes for a less chewy texture and a better flavor. * Vegetarian Journal: [http:\/\/www.vrg.org\/journal\/vj96mar\/vjseitan.htm Seitan--The Vegetarian Wheat Meat] " cookbook:seitan type cookbook:ingredients cookbook:seitan url https://en.wikibooks.org/wiki/Cookbook:Seitan cookbook:self_raising_flour label "self raising flour" cookbook:self_raising_flour label "self-raising flour" cookbook:self-rising_flour label "self-rising flour" cookbook:self-rising_flour name "Self-raising Flour" cookbook:self-rising_flour name "Self-rising Flour" cookbook:self-rising_flour recipeCategory category:flour cookbook:self-rising_flour recipeCategory category:recipes cookbook:self-rising_flour recipeCategory category:recipes_with_metric_units cookbook:self-rising_flour recipeFoodstuff cookbook:baking_powder cookbook:self-rising_flour recipeFoodstuff cookbook:flour cookbook:self-rising_flour recipeIngredient "½ tsp salt" cookbook:self-rising_flour recipeIngredient "1 ½ tsp baking powder" cookbook:self-rising_flour recipeIngredient "220 g (1 cup or 8 oz) flour" cookbook:self-rising_flour recipeInstructions ["Mix to combine.","Store in an air-tight container in a cool, dry environment."] cookbook:self-rising_flour recipeNotes "* Do not salt recipes calling for it if using self-rising flour as a substitute. " cookbook:self-rising_flour type cookbook:flour cookbook:self-rising_flour type cookbook:ingredients cookbook:self-rising_flour url https://en.wikibooks.org/wiki/Cookbook:Self-raising_Flour cookbook:self-rising_flour url https://en.wikibooks.org/wiki/Cookbook:Self-rising_Flour cookbook:semi-sweet_chocolate label "semi-sweet chocolate" cookbook:semolina_burger label "semolina burger" cookbook:semolina_burger name "Semolina Burger" cookbook:semolina_burger recipeCategory category:hamburger_recipes cookbook:semolina_burger recipeCategory category:pan_fried_recipes cookbook:semolina_burger recipeCategory category:vegan_recipes cookbook:semolina_burger recipeCuisine cookbook:vegan_cuisine cookbook:semolina_burger recipeFoodstuff cookbook:corn cookbook:semolina_burger recipeFoodstuff cookbook:cornstarch cookbook:semolina_burger recipeFoodstuff cookbook:cumin cookbook:semolina_burger recipeFoodstuff cookbook:gluten cookbook:semolina_burger recipeFoodstuff cookbook:leek cookbook:semolina_burger recipeFoodstuff cookbook:mushroom cookbook:semolina_burger recipeFoodstuff cookbook:onion cookbook:semolina_burger recipeFoodstuff cookbook:oregano cookbook:semolina_burger recipeFoodstuff cookbook:paprika cookbook:semolina_burger recipeFoodstuff cookbook:semolina cookbook:semolina_burger recipeFoodstuff cookbook:soy_sauce cookbook:semolina_burger recipeIngredient "* Breading: breading mix, salt, pepper, optional: cumin, oregano, savory" cookbook:semolina_burger recipeIngredient "* Champignons" cookbook:semolina_burger recipeIngredient "* Cornstarch" cookbook:semolina_burger recipeIngredient "* Leek" cookbook:semolina_burger recipeIngredient "* Maize" cookbook:semolina_burger recipeIngredient "Oat flakes" cookbook:semolina_burger recipeIngredient "Onions" cookbook:semolina_burger recipeIngredient "optional:" cookbook:semolina_burger recipeIngredient "* paprika" cookbook:semolina_burger recipeIngredient "Semolina" cookbook:semolina_burger recipeIngredient "* Soy sauce" cookbook:semolina_burger recipeInstructions ["Mix semolina with oat flakes at a ratio of 4 : 1.","Add water and stir until you get a viscous substance. You can add spices to the substance but most spices go into the breading mix, which is where you want them to be.","Cut onions into pieces and fry them with some oil, add maize and paprika to taste when the onions turn glassy.","Mix the breading mix with salt, pepper and spices of your choice on a plate. Keep some of the breading mix to sprinkle it on the patties.","Spread the substance on the breading mix in the form of burger patties.","Sprinkle the remaining breading mix on the patties.","Push the patties carefully on a spatula and fry them in a hot, oiled pan. If you use too much oil the patties will be soaked in fat, if you use too little the breading mix will not be fried. It's probably best to add a little bit of oil and then shuffle the patties around in the pan. The patties very quickly become robust enough so you can easily pick them up and turn them with a spatula to see if the other side had enough oil.","You may want to","shake off loose breading mix over the plate, so as not to put loose breading mix into the pan.","topple the patties into the pan.","flatten the patties a bit with the spatula, so the breading mix on the underside touches the oiled pan everywhere.","Adding 5 to 10% of cornstarch makes the patties looser.","You can mix semolina and oat flakes 1:1, which makes the patties more compact.","Adding gluten (or seitan mix) makes the patties tougher, without making them more compact.","Without breading the patties require less oil.","Hamburger"] cookbook:semolina_burger type cookbook:recipes cookbook:semolina_burger url https://en.wikibooks.org/wiki/Cookbook:Semolina_Burger cookbook:semolina label "semolina" cookbook:semolina name "Semolina" cookbook:semolina type cookbook:ingredients cookbook:semolina url https://en.wikibooks.org/wiki/Cookbook:Semolina cookbook:separating_eggs label "separate" cookbook:separating_eggs label "separated" cookbook:separating_eggs name "Separate" cookbook:separating_eggs name "Separating eggs" cookbook:separating_eggs name "Separating Eggs" cookbook:separating_eggs recipeEquipment cookbook:funnel cookbook:separating_eggs recipeInstructions ["Break the egg and use your fingers to strain out the yolk, while the whites run into the bowl below. This is very quick but messy.","Crack the egg in half and cradle the yolk in one half of the shell (using the other half of the shell to keep it from slipping out) while draining the white into a bowl. If some white is left with the yolk, carefully pass the yolk back and forth between halves until it is all drained, being sure not to break the yolk on the sharp edges of the shell. Then deposit the yolk into another bowl.","Break the egg on to a plate, and trap the yolk under a glass. Carefully, drain off the whites, lifting the glass slightly.","Use a needle to pierce the egg and run the whites out, leaving the yolk inside.","Break the egg into a funnel, thus capturing the yolk."] cookbook:separating_eggs type cookbook:cooking_techniques cookbook:separating_eggs url https://en.wikibooks.org/wiki/Cookbook:Separate cookbook:separating_eggs url https://en.wikibooks.org/wiki/Cookbook:Separating_eggs cookbook:separating_eggs url https://en.wikibooks.org/wiki/Cookbook:Separating_Eggs cookbook:serbian_flatbread_(lepinja) label "lepinja" cookbook:serbian_flatbread_(lepinja) name "Lepinja" cookbook:serbian_flatbread_(lepinja) name "Serbian Flatbread (Lepinja)" cookbook:serbian_flatbread_(lepinja) recipeCategory category:baked_recipes cookbook:serbian_flatbread_(lepinja) recipeCategory category:flatbread_recipes cookbook:serbian_flatbread_(lepinja) recipeCategory category:serbian_recipes cookbook:serbian_flatbread_(lepinja) recipeCuisine cookbook:cuisine_of_serbia cookbook:serbian_flatbread_(lepinja) recipeIngredient "1 tbs salt" cookbook:serbian_flatbread_(lepinja) recipeIngredient "1 tbs sugar" cookbook:serbian_flatbread_(lepinja) recipeIngredient "30 g fresh yeast" cookbook:serbian_flatbread_(lepinja) recipeIngredient "350 g white flour (350 g is a little bit more than 3/4 of one pound flour)" cookbook:serbian_flatbread_(lepinja) recipeIngredient "8 oz warm water" cookbook:serbian_flatbread_(lepinja) recipeIngredient "Little milk (for yeast growing)" cookbook:serbian_flatbread_(lepinja) recipeInstructions ["Place sugar, salt and yeast into warm (not hot milk). Let stand for a few minutes and when yeast dissolves and grows, pour it in your flour.","Add warm water and start getting messy. You should knead your dough until it doesn't stick to your fingers.","Cover dough with cloth and put it in warm place (for instance near heaters).","When your dough has expanded, knead it once again and let stand until it grows completely again. Then, you should knead it some more and sprinkle with some flour.","Put it in the greased pan in which you plan to bake it, spread until it's about half inch thick and let stand in your baking pan for about half an hour. Then, put it in your hot oven, which must be turned on on 400-420 F.","Bake it until it's golden and put in a tooth pick and check if it's all baked thoroughly."] cookbook:serbian_flatbread_(lepinja) type cookbook:recipes cookbook:serbian_flatbread_(lepinja) url https://en.wikibooks.org/wiki/Cookbook:Lepinja cookbook:serbian_flatbread_(lepinja) url https://en.wikibooks.org/wiki/Cookbook:Serbian_Flatbread_(Lepinja) cookbook:serbia type cookbook:cuisines cookbook:serbia type cookbook:cuisines_by_country cookbook:serenata_de_bacalao label "serenata de bacalao" cookbook:serrano_chili label "serrano chili" cookbook:serrano_chili name "Serrano chili" cookbook:serrano_chili name "Serrano Chili" cookbook:serrano_chili type cookbook:ingredients cookbook:serrano_chili type cookbook:spices_and_herbs cookbook:serrano_chili url https://en.wikibooks.org/wiki/Cookbook:Serrano_chili cookbook:serrano_chili url https://en.wikibooks.org/wiki/Cookbook:Serrano_Chili cookbook:serundeng label "serundeng" cookbook:sesame_ginger_marinade name "Sesame Ginger Marinade" cookbook:sesame_ginger_marinade recipeCategory category:marinade_recipes cookbook:sesame_ginger_marinade recipeIngredient "1/2 cup soy sauce" cookbook:sesame_ginger_marinade recipeIngredient "1/4 cup dark brown sugar" cookbook:sesame_ginger_marinade recipeIngredient "2 tbs minced garlic" cookbook:sesame_ginger_marinade recipeIngredient "2 tbs toasted sesame seeds" cookbook:sesame_ginger_marinade recipeIngredient "2 tsp sesame oil" cookbook:sesame_ginger_marinade recipeIngredient "3 tbs minced fresh ginger" cookbook:sesame_ginger_marinade recipeInstructions ["Give everything a big shake in an 8-ounce mason jar until smooth. Refrigerate for up to two weeks.<\/text>"] cookbook:sesame_ginger_marinade type cookbook:recipes cookbook:sesame_ginger_marinade url https://en.wikibooks.org/wiki/Cookbook:Sesame_Ginger_Marinade cookbook:sesame_milk difficulty 2 cookbook:sesame_milk label "sesame milk" cookbook:sesame_milk name "Sesame milk" cookbook:sesame_milk name "Sesame Milk" cookbook:sesame_milk recipeCategory category:beverage_recipes cookbook:sesame_milk recipeCategory category:easy_recipes cookbook:sesame_milk recipeCategory category:maple_syrup_recipes cookbook:sesame_milk recipeCategory category:nut_and_grain_milk_recipes cookbook:sesame_milk recipeCategory category:recipes_without_servings cookbook:sesame_milk recipeCategory category:vegan_recipes cookbook:sesame_milk recipeCuisine cookbook:vegan_cuisine cookbook:sesame_milk recipeFoodstuff cookbook:maple_syrup cookbook:sesame_milk recipeFoodstuff cookbook:salt cookbook:sesame_milk recipeFoodstuff cookbook:tahini cookbook:sesame_milk recipeFoodstuff cookbook:water cookbook:sesame_milk recipeIngredient "1/2 cup of tahini" cookbook:sesame_milk recipeIngredient "1 teaspoon maple syrup or other vegan sweetener" cookbook:sesame_milk recipeIngredient "1 teaspoon salt or soy sauce" cookbook:sesame_milk recipeIngredient "2 cups of water" cookbook:sesame_milk recipeInstructions ["Roughly combine ingredients","Process with hand blender or stand blender","Chill for several hours","Stir before serving"] cookbook:sesame_milk recipeNotes "*Milk will keep in the refrigerator 4-5 days *Serves: 1 - 2 " cookbook:sesame_milk totalTime "15 minutes" cookbook:sesame_milk type cookbook:recipes cookbook:sesame_milk url https://en.wikibooks.org/wiki/Cookbook:Sesame_milk cookbook:sesame_milk url https://en.wikibooks.org/wiki/Cookbook:Sesame_Milk cookbook:sesame_noodle_salad name "Sesame Noodle Salad" cookbook:sesame_noodle_salad recipeCategory category:cilantro_recipes cookbook:sesame_noodle_salad recipeCategory category:noodle_recipes cookbook:sesame_noodle_salad recipeCategory category:oil_recipes cookbook:sesame_noodle_salad recipeCategory category:pasta_recipes cookbook:sesame_noodle_salad recipeCategory category:refrigerated_recipes cookbook:sesame_noodle_salad recipeCategory category:salad_recipes cookbook:sesame_noodle_salad recipeCategory category:sesame_recipes cookbook:sesame_noodle_salad recipeFoodstuff cookbook:carrot cookbook:sesame_noodle_salad recipeFoodstuff cookbook:cilantro cookbook:sesame_noodle_salad recipeFoodstuff cookbook:green_onion cookbook:sesame_noodle_salad recipeFoodstuff cookbook:olive_oil cookbook:sesame_noodle_salad recipeFoodstuff cookbook:pasta cookbook:sesame_noodle_salad recipeFoodstuff cookbook:salt cookbook:sesame_noodle_salad recipeFoodstuff cookbook:sesame_oil cookbook:sesame_noodle_salad recipeIngredient "1/2 cup chopped fresh green onions or scallions" cookbook:sesame_noodle_salad recipeIngredient "16 oz. or 1 lb. of angel hair pasta noodles" cookbook:sesame_noodle_salad recipeIngredient "1/8 cup of sesame oil" cookbook:sesame_noodle_salad recipeIngredient "1 and 1/2 cups of thinly sliced fresh carrots" cookbook:sesame_noodle_salad recipeIngredient "1 cup or more of finely chopped fresh cilantro" cookbook:sesame_noodle_salad recipeIngredient "1 Tablespoon table salt" cookbook:sesame_noodle_salad recipeIngredient "olive oil as an additional supplement, if needed" cookbook:sesame_noodle_salad recipeInstructions ["Cook angel hair pasta according to package instructions","Add sesame, olive oil and salt (to taste) to drained pasta","Combine cilantro, green onions, and carrots","Chill before serving"] cookbook:sesame_noodle_salad recipeNotes "* Not a low-fat, low sodium, or low carbo-calorie diet substitute. " cookbook:sesame_noodle_salad type cookbook:recipes cookbook:sesame_noodle_salad url https://en.wikibooks.org/wiki/Cookbook:Sesame_Noodle_Salad cookbook:sesame_oil label "sesame oil" cookbook:sesame_oil label "sesame seed" cookbook:sesame_oil name "Sesame Oil" cookbook:sesame_oil recipeCategory category:fats_and_oils cookbook:sesame_oil type cookbook:fats_and_oils cookbook:sesame_oil type cookbook:ingredients cookbook:sesame_oil url https://en.wikibooks.org/wiki/Cookbook:Sesame_Oil cookbook:sesame_seed label "sesame" cookbook:sesame_seed label "sesame seed" cookbook:sesame_seed label "sesame seeds" cookbook:sesame_seed name "Sesame Seed" cookbook:sesame_seed type cookbook:ingredients cookbook:sesame_seed type cookbook:nuts_and_seeds cookbook:sesame_seed url https://en.wikibooks.org/wiki/Cookbook:Sesame_Seed cookbook:sesame_shrimp_toast label "sesame shrimp toast" cookbook:sesame_shrimp_toast name "Sesame Prawn Toast" cookbook:sesame_shrimp_toast name "Sesame Shrimp Toast" cookbook:sesame_shrimp_toast recipeCategory category:pan_fried_recipes cookbook:sesame_shrimp_toast recipeCategory category:recipes_with_metric_units cookbook:sesame_shrimp_toast recipeCategory category:sesame_recipes cookbook:sesame_shrimp_toast recipeCategory category:shrimp_recipes cookbook:sesame_shrimp_toast recipeFoodstuff cookbook:egg cookbook:sesame_shrimp_toast recipeFoodstuff cookbook:onion cookbook:sesame_shrimp_toast recipeFoodstuff cookbook:pepper cookbook:sesame_shrimp_toast recipeFoodstuff cookbook:salt cookbook:sesame_shrimp_toast recipeFoodstuff cookbook:vegetable_oil cookbook:sesame_shrimp_toast recipeIngredient "1 green onion" cookbook:sesame_shrimp_toast recipeIngredient "1 tsp salt" cookbook:sesame_shrimp_toast recipeIngredient "20 fresh uncooked large shrimp" cookbook:sesame_shrimp_toast recipeIngredient "2 1/2 tbsp cornstarch" cookbook:sesame_shrimp_toast recipeIngredient "3 slices (or more as needed) sandwich bread" cookbook:sesame_shrimp_toast recipeIngredient "3 Tbls vegetable oil" cookbook:sesame_shrimp_toast recipeIngredient "4 egg" cookbook:sesame_shrimp_toast recipeIngredient "4 Tbls sesame seeds" cookbook:sesame_shrimp_toast recipeIngredient "Pinch pepper" cookbook:sesame_shrimp_toast recipeInstructions ["Remove shells from shrimp, removing tails. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Chop shrimp into a very small dice.","Beat 1 egg, cornstarch, salt and pepper and finely chopped onions in a small bowl until blended.","Add shrimp to egg mixture and toss until shrimp are completely coated.","Remove crusts from bread. Cut each slice into quarter.","Place one spoonful of shrimp mixture on each piece of bread.","Gently press shrimp to adhere to bread.","Brush or rub small amount of egg mixture over each shrimp toast.","Dip moist side into the sesame seeds spread out on a plate.","Heat oil in skillet over medium-high heat until it reaches 375\u00b0F (190\u00b0C).","Fry 3 or 4 shrimp toast pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper."] cookbook:sesame_shrimp_toast type cookbook:recipes cookbook:sesame_shrimp_toast url https://en.wikibooks.org/wiki/Cookbook:Sesame_Prawn_Toast cookbook:sesame_shrimp_toast url https://en.wikibooks.org/wiki/Cookbook:Sesame_Shrimp_Toast cookbook:setauket_chowder label "setauket chowder" cookbook:seven_minute_icing difficulty 2 cookbook:seven_minute_icing label "seven minute icing" cookbook:seven_minute_icing name "Seven Minute Icing" cookbook:seven_minute_icing recipeCategory category:american_recipes cookbook:seven_minute_icing recipeCategory category:easy_recipes cookbook:seven_minute_icing recipeCategory category:egg_recipes cookbook:seven_minute_icing recipeCategory category:frosting_and_icing_recipes cookbook:seven_minute_icing recipeCategory category:gluten-free_recipes cookbook:seven_minute_icing recipeCategory category:inexpensive_recipes cookbook:seven_minute_icing recipeCategory category:vegetarian_recipes cookbook:seven_minute_icing recipeCookingTechnique cookbook:beat cookbook:seven_minute_icing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:seven_minute_icing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:seven_minute_icing recipeCuisine cookbook:new_england_cuisine cookbook:seven_minute_icing recipeEquipment cookbook:beater cookbook:seven_minute_icing recipeEquipment cookbook:double_boiler cookbook:seven_minute_icing recipeFoodstuff cookbook:baking_powder cookbook:seven_minute_icing recipeFoodstuff cookbook:egg_white cookbook:seven_minute_icing recipeFoodstuff cookbook:sugar cookbook:seven_minute_icing recipeFoodstuff cookbook:water cookbook:seven_minute_icing recipeIngredient "½ teaspoon baking powder" cookbook:seven_minute_icing recipeIngredient "½ teaspoon flavoring" cookbook:seven_minute_icing recipeIngredient "1 cup sugar" cookbook:seven_minute_icing recipeIngredient "1 unbeaten egg white" cookbook:seven_minute_icing recipeIngredient "3 tablespoons cold water" cookbook:seven_minute_icing recipeInstructions ["Put the egg white, sugar, and water in the top of a double boiler.","Place over boiling water and beat with a rotary egg beater seven minutes.","Then add baking powder and flavoring.","Remove from heat and beat until thick.","Spread in swirls over cake."] cookbook:seven_minute_icing recipeYield 6 cookbook:seven_minute_icing totalTime "7 minutes!" cookbook:seven_minute_icing type cookbook:recipes cookbook:seven_minute_icing url https://en.wikibooks.org/wiki/Cookbook:Seven_Minute_Icing cookbook:sev_puri name "Sev Puri" cookbook:sev_puri recipeCategory category:indian_recipes cookbook:sev_puri recipeCuisine cookbook:cuisine_of_india cookbook:sev_puri recipeFoodstuff cookbook:chiles cookbook:sev_puri recipeFoodstuff cookbook:cilantro cookbook:sev_puri recipeFoodstuff cookbook:cumin cookbook:sev_puri recipeFoodstuff cookbook:curd cookbook:sev_puri recipeFoodstuff cookbook:onion cookbook:sev_puri recipeFoodstuff cookbook:potato cookbook:sev_puri recipeFoodstuff cookbook:tamarind cookbook:sev_puri recipeFoodstuff cookbook:yogurt cookbook:sev_puri recipeIngredient "½ cup boiled potato (Aloo)" cookbook:sev_puri recipeIngredient "½ cup chopped onion (Pyaj)" cookbook:sev_puri recipeIngredient "½ cup curd (Dahi - or plain yoghurt)" cookbook:sev_puri recipeIngredient "½ tsp cumin seed (Jeera)" cookbook:sev_puri recipeIngredient "½ tsp red chili pepper (Lal Mirchi)" cookbook:sev_puri recipeIngredient "10 - flat puris (crisp)" cookbook:sev_puri recipeIngredient "1 cup fine sev" cookbook:sev_puri recipeIngredient "1 tblsp chaat masala" cookbook:sev_puri recipeIngredient "3 tblsp coriander leaves (Dhania Patta) chutney" cookbook:sev_puri recipeIngredient "3 tblsp tamarind (Imli) chutney" cookbook:sev_puri recipeInstructions ["Arrange the puris on a plate make a hole in each puri in the centre.","Fill with a few chopped boiled potato cubes.","Add about \u00bc tsp of tamarind and green chutneys in each.","Sprinkle cumin powder, salt, red chilli powder.","Sprinkle finely chopped onions.","Then generously sprinkle sev all over the puris.","Garnish with finely chopped coriander."] cookbook:sev_puri type cookbook:recipes cookbook:sev_puri url https://en.wikibooks.org/wiki/Cookbook:Sev_Puri cookbook:shaanxi_cuisine label "shaanxi cuisine" cookbook:shabushabu label "shabushabu" cookbook:shakshouka name "Shakshouka" cookbook:shakshouka recipeCategory category:bell_pepper_recipes cookbook:shakshouka recipeCategory category:egg_recipes cookbook:shakshouka recipeCategory category:israeli_recipes cookbook:shakshouka recipeCategory category:middle_eastern_recipes cookbook:shakshouka recipeCategory category:pan_fried_recipes cookbook:shakshouka recipeCategory category:tomato_recipes cookbook:shakshouka recipeCategory category:turkish_recipes cookbook:shakshouka recipeCuisine cookbook:cuisine_of_israel cookbook:shakshouka recipeCuisine cookbook:cuisine_of_turkey cookbook:shakshouka recipeCuisine cookbook:middle_eastern_cuisines cookbook:shakshouka recipeIngredient "6 cloves of garlic finely chopped" cookbook:shakshouka recipeIngredient "6 eggs" cookbook:shakshouka recipeIngredient "6 ripe tomatoes diced" cookbook:shakshouka recipeIngredient "6 Tablespoons of frying olive oil" cookbook:shakshouka recipeIngredient "Ground fresh black pepper" cookbook:shakshouka recipeIngredient "One Chili pepper (red or green) diced" cookbook:shakshouka recipeIngredient "One large sweet red pepper diced" cookbook:shakshouka recipeIngredient "One Tablespoon of sweet paprika" cookbook:shakshouka recipeIngredient "Salt to taste" cookbook:shakshouka recipeInstructions ["On a high flame, heat the oil for about half a minute. Add the paprika and blend well.","Add the garlic and peppers, and turn to low flame. Cook for about ten minutes - until the peppers have slightly softened.","Add the tomatoes and spice it with salt and pepper and then blend it.","Bring it to a boil, taste it and if necessary \u2013 add spices to get the taste refined.","Makes six dents in the mixture. Into each dent put an egg yolk, and spread the egg whites around.","Continue to cook on low until the egg whites have coagulated."] cookbook:shakshouka recipeNotes "* Serve the Shakshouka with black bread and fresh parsley. * You may also add to the mixture pieces of sausage. * In an Egyptian variation, a little sugar is added to the tomato sauce and the eggs are scrambled into the liquor, it can be eaten hot or cold. " cookbook:shakshouka type cookbook:recipes cookbook:shakshouka url https://en.wikibooks.org/wiki/Cookbook:Shakshouka cookbook:shakshuka label "shakshuka" cookbook:shakshuka name "Shakshuka" cookbook:shakshuka recipeCategory category:bell_pepper_recipes cookbook:shakshuka recipeCategory category:egg_recipes cookbook:shakshuka recipeCategory category:israeli_recipes cookbook:shakshuka recipeCategory category:onion_recipes cookbook:shakshuka recipeCategory category:pan_fried_recipes cookbook:shakshuka recipeCategory category:recipes_with_metric_units cookbook:shakshuka recipeCategory category:tomato_recipes cookbook:shakshuka recipeCategory category:vegetarian_recipes cookbook:shakshuka recipeCookingTechnique cookbook:chopping cookbook:shakshuka recipeCookingTechnique cookbook:frying cookbook:shakshuka recipeCuisine cookbook:cuisine_of_israel cookbook:shakshuka recipeFoodstuff cookbook:basil cookbook:shakshuka recipeFoodstuff cookbook:egg cookbook:shakshuka recipeFoodstuff cookbook:onion cookbook:shakshuka recipeFoodstuff cookbook:pepper cookbook:shakshuka recipeFoodstuff cookbook:tomato cookbook:shakshuka recipeFoodstuff cookbook:turmeric cookbook:shakshuka recipeIngredient "1 tsp. basil or black pepper (not recommended)" cookbook:shakshuka recipeIngredient "1 whole yellow onion" cookbook:shakshuka recipeIngredient "2 eggs" cookbook:shakshuka recipeIngredient "2 Tbsp. oil" cookbook:shakshuka recipeIngredient "4-5 plum tomatoes" cookbook:shakshuka recipeIngredient "Bread inside." cookbook:shakshuka recipeIngredient "cayenne pepper, paprika, turmeric to taste" cookbook:shakshuka recipeIngredient "Chesse on top." cookbook:shakshuka recipeIngredient "pepper (red or green)" cookbook:shakshuka recipeIngredient "Tuna and garlic." cookbook:shakshuka recipeInstructions ["Peel and chop the onion and fry it in the oil until it turns translucent.","Chop the tomatoes and pepper and add to the onion in the pan.","Add herbs and spices.","Cover and let cook until the tomatoes are evenly cooked through (around 25 minutes on low heat).","With a wooden spoon, make two holes in the onion-tomato mix.","Break and pour each egg into its own hole.","Cover and let cook until the eggs are firm (around 5 more minutes).","Serve with bread."] cookbook:shakshuka type cookbook:recipes cookbook:shakshuka url https://en.wikibooks.org/wiki/Cookbook:Shakshuka cookbook:shallot label "asian shallots" cookbook:shallot label "minced shallot" cookbook:shallot label "shallot" cookbook:shallot label "shallots" cookbook:shallot name "Shallot" cookbook:shallots label "shallots" cookbook:shallot type cookbook:ingredients cookbook:shallot type cookbook:vegetable cookbook:shallot url https://en.wikibooks.org/wiki/Cookbook:Shallot cookbook:shami_kabab label "shami kabab" cookbook:shandong_cuisine label "shandong cuisine" cookbook:shanghai_cuisine label "shanghai cuisine" cookbook:sharbat_bil_loz difficulty 2 cookbook:sharbat_bil_loz label "sharbat bil loz" cookbook:sharbat_bil_loz name "Sharbat bil Loz" cookbook:sharbat_bil_loz recipeCategory category:beverage_recipes cookbook:sharbat_bil_loz recipeCategory category:easy_recipes cookbook:sharbat_bil_loz recipeCategory category:iranian_recipes cookbook:sharbat_bil_loz recipeCategory category:nut_and_grain_milk_recipes cookbook:sharbat_bil_loz recipeCategory category:recipes_without_servings cookbook:sharbat_bil_loz recipeCookingTechnique cookbook:blanching cookbook:sharbat_bil_loz recipeCuisine cookbook:cuisine_of_iran cookbook:sharbat_bil_loz recipeFoodstuff cookbook:almond cookbook:sharbat_bil_loz recipeFoodstuff cookbook:rosewater cookbook:sharbat_bil_loz recipeFoodstuff cookbook:sugar cookbook:sharbat_bil_loz recipeIngredient "1/4 cup orange blossom water (or rosewater)" cookbook:sharbat_bil_loz recipeIngredient "3 cups sugar- optional, it is healthier without sugar" cookbook:sharbat_bil_loz recipeIngredient "4 cups blanched almonds" cookbook:sharbat_bil_loz recipeIngredient "4 cups water" cookbook:sharbat_bil_loz recipeInstructions ["Grind the almonds finely in blender.","Add the water and continue to grind.","Strain the liquid through a sieve lined with cheesecloth.","When drained, squeeze the remaining pulp to extract as much liquid as possible. Discard the pulp.","Pour into a heavy saucepan, then stir in the sugar (optional).","Boil, stirring constantly, then lower the heat and simmer very gently for 5-10 minutes.","Turn off the heat, add the orange flower water, and let the syrup cool."] cookbook:sharbat_bil_loz totalTime "30 minutes" cookbook:sharbat_bil_loz type cookbook:recipes cookbook:sharbat_bil_loz url https://en.wikibooks.org/wiki/Cookbook:Sharbat_bil_Loz cookbook:shark_fin_soup name "Shark fin soup" cookbook:shark_fin_soup name "Shark Fin Soup" cookbook:shark_fin_soup recipeCategory category:boiled_recipes cookbook:shark_fin_soup recipeCategory category:chinese_recipes cookbook:shark_fin_soup recipeCategory category:fish_recipes cookbook:shark_fin_soup recipeCategory category:soup_recipes cookbook:shark_fin_soup recipeCuisine cookbook:cuisine_of_china cookbook:shark_fin_soup recipeInstructions ["Clean the fins, place in lukewarm water.","Soak ground shrimp and dried mushrooms for thirty minutes in 1\/4 litre of warm water. The water can then be discarded. The dried bamboo should also be soaked until soft, then cut into thin strips.","Thoroughly clean and scale the shark fins, place in a litre of water.","Simmer for one hour. Afterwards set the water aside.","Place fins in a fresh litre of water and bring to a boil.","Reduce heat and simmer, covered, for an hour and a half. Afterwards strain fins.","In a separate pot, add chicken broth and bring to a boil.","Add ginger and shrimp, simmering for thirty minutes.","Remove from heat and strain the broth, discarding the shrimp and ginger.","In a separate pot, heat the bacon fat, adding the bamboo shoots and mushrooms together with salt.","Saute for one minute, then add soy sauce, wine, broth, fish stock, and fins. Boil under low heat, stirring frequently, for twenty minutes.","Remove from heat and slowly stir in the corn starch, in small increments. Sprinkle sesame oil on the soup."] cookbook:shark_fin_soup type cookbook:recipes cookbook:shark_fin_soup url https://en.wikibooks.org/wiki/Cookbook:Shark_fin_soup cookbook:shark_fin_soup url https://en.wikibooks.org/wiki/Cookbook:Shark_Fin_Soup cookbook:shark label "shark" cookbook:shashlik label "shashlik" cookbook:shashlik name "Shashlik" cookbook:shashlik recipeCategory category:barbecue_recipes cookbook:shashlik recipeCategory category:bell_pepper_recipes cookbook:shashlik recipeCategory category:grilled_recipes cookbook:shashlik recipeCategory category:kabob_recipes cookbook:shashlik recipeCategory category:marinade_recipes cookbook:shashlik recipeCategory category:pork_recipes cookbook:shashlik recipeCategory category:recipes_with_metric_units cookbook:shashlik recipeCategory category:vodka_recipes cookbook:shashlik recipeIngredient "100 ml vodka" cookbook:shashlik recipeIngredient "1 kg pork shoulder" cookbook:shashlik recipeIngredient "1 tablespoon black pepper" cookbook:shashlik recipeIngredient "1 tablespoon honey" cookbook:shashlik recipeIngredient "1 tablespoon mustard" cookbook:shashlik recipeIngredient "Pieces of onion, red or green pepper, bacon, sausage, cucumber" cookbook:shashlik recipeIngredient "Some baby mushrooms" cookbook:shashlik recipeInstructions ["Mix the honey, mustard, vodka, salt and pepper in a deep bowl and soak the meat pieces into it.","Leave the bowl in the refrigerator for 3 hours.","Arrange them on wooden or metal skewers and put some pieces of bacon, sausage, pepper, onion, mushrooms, cucumber, according to your preference, between the pieces of meat.","Grill on a barbecue."] cookbook:shashlik type cookbook:recipes cookbook:shashlik url https://en.wikibooks.org/wiki/Cookbook:Shashlik cookbook:shaved_ice label "shaved ice" cookbook:shchi label "shchi" cookbook:sheep label "sheep" cookbook:sheer_khurma label "sheer khurma" cookbook:sheer_khurma name "Sheer khurma" cookbook:sheer_khurma name "Sheer Khurma" cookbook:sheer_khurma recipeCategory category:almond_recipes cookbook:sheer_khurma recipeCategory category:cardamom_recipes cookbook:sheer_khurma recipeCategory category:cashew_recipes cookbook:sheer_khurma recipeCategory category:date_recipes cookbook:sheer_khurma recipeCategory category:dessert_recipes cookbook:sheer_khurma recipeCategory category:indian_recipes cookbook:sheer_khurma recipeCategory category:noodle_recipes cookbook:sheer_khurma recipeCategory category:raisin_recipes cookbook:sheer_khurma recipeCategory category:soup_recipes cookbook:sheer_khurma recipeCuisine cookbook:cuisine_of_india cookbook:sheer_khurma recipeFoodstuff cookbook:almond cookbook:sheer_khurma recipeFoodstuff cookbook:cardamom cookbook:sheer_khurma recipeFoodstuff cookbook:cashew cookbook:sheer_khurma recipeFoodstuff cookbook:cream cookbook:sheer_khurma recipeFoodstuff cookbook:date cookbook:sheer_khurma recipeFoodstuff cookbook:ghee cookbook:sheer_khurma recipeFoodstuff cookbook:milk cookbook:sheer_khurma recipeFoodstuff cookbook:raisin cookbook:sheer_khurma recipeFoodstuff cookbook:sugar cookbook:sheer_khurma recipeFoodstuff cookbook:vermicelli cookbook:sheer_khurma recipeIngredient "100 grams almonds, blanched and slivered" cookbook:sheer_khurma recipeIngredient "100 grams dried dates, soaked overnight, pitted and chopped thin" cookbook:sheer_khurma recipeIngredient "100 grams halved cashew nuts" cookbook:sheer_khurma recipeIngredient "100 grams white raisins" cookbook:sheer_khurma recipeIngredient "1 1/4 cups ghee" cookbook:sheer_khurma recipeIngredient "12 cups milk" cookbook:sheer_khurma recipeIngredient "200 grams dry vermicelli" cookbook:sheer_khurma recipeIngredient "2 cups cream" cookbook:sheer_khurma recipeIngredient "2 tablespoons cardamom powder" cookbook:sheer_khurma recipeIngredient "3 cups sugar" cookbook:sheer_khurma recipeIngredient "4 cups water" cookbook:sheer_khurma recipeInstructions ["Pour the ghee in a large pot over a low flame.","Fry the cashew nuts in the ghee until browned.","Turn off the flame and add the raisins.","When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.","Switch the low flame back on and heat the ghee.","Fry the vermicelli in the same ghee, stirring so it turns golden-brown. Watch it carefully so it does not burn.","Pour in the milk and water.","Add the cashews and raisins back into the mixture.","Add the sliced dates and almonds.","Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.","Keep on the low flame for another 2 minutes, then add cream and cardamom powder.","Heat just a little longer and mix well.","Serve hot.","[http:\/\/zaiqa.net\/?p=180.html Sheer Qurma - Vemilcelli Cooked in Fragrant Milk]"] cookbook:sheer_khurma type cookbook:recipes cookbook:sheer_khurma url https://en.wikibooks.org/wiki/Cookbook:Sheer_khurma cookbook:sheer_khurma url https://en.wikibooks.org/wiki/Cookbook:Sheer_Khurma cookbook:sheik_el_mahshi label "sheik el mahshi" cookbook:shellfish label "shellfish" cookbook:shellfish name "Shellfish" cookbook:shellfish recipeCategory category:seafood cookbook:shellfish recipeCategory category:shellfish cookbook:shellfish type cookbook:ingredients cookbook:shellfish type cookbook:seafood cookbook:shellfish url https://en.wikibooks.org/wiki/Cookbook:Shellfish cookbook:shephard's_pie_2 name "Shephards pie - II" cookbook:shephard's_pie_2 url https://en.wikibooks.org/wiki/Cookbook:Shephards_pie_-_II cookbook:shephard's_pie_2 difficulty 2 cookbook:shephard's_pie_2 name "Shephard's Pie 2" cookbook:shephard's_pie_2 recipeCategory category:baked_recipes cookbook:shephard's_pie_2 recipeCategory category:canadian_recipes cookbook:shephard\'s_pie_2 recipeCategory category:canadian_recipes cookbook:shephard's_pie_2 recipeCategory category:casserole_recipes cookbook:shephard's_pie_2 recipeCategory category:corn_recipes cookbook:shephard\'s_pie_2 recipeCategory category:easy_recipes cookbook:shephard's_pie_2 recipeCategory category:main_course_recipes cookbook:shephard's_pie_2 recipeCategory category:meat_recipes cookbook:shephard\'s_pie_2 recipeCategory category:meat_recipes cookbook:shephard's_pie_2 recipeCategory category:potato_recipes cookbook:shephard\'s_pie_2 recipeCategory category:potato_recipes cookbook:shephard's_pie_2 recipeCategory category:pot_pie_recipes cookbook:shephard\'s_pie_2 recipeCategory category:pot_pie_recipes cookbook:shephard's_pie_2 recipeCategory category:recipes_with_metric_units cookbook:shephard's_pie_2 recipeFoodstuff cookbook:butter cookbook:shephard's_pie_2 recipeFoodstuff cookbook:pepper cookbook:shephard's_pie_2 recipeFoodstuff cookbook:salt cookbook:shephard's_pie_2 recipeIngredient "1-2 cups Cheddar or Mexican blend cheese; shredded (Optional; amount depends on how much cheese you want)" cookbook:shephard's_pie_2 recipeIngredient "12oz (341ml, 1 can) creamed corn" cookbook:shephard's_pie_2 recipeIngredient "1 pound (450 g) lean hamburger meat" cookbook:shephard's_pie_2 recipeIngredient "3 - 4 cups mashed potatoes" cookbook:shephard's_pie_2 recipeIngredient "salt, pepper, butter to taste" cookbook:shephard's_pie_2 recipeInstructions ["Preheat the oven to 350&deg;F (175&deg;C)","In a large skillet, brown the hamburger meat until it is no longer pink","In a medium baking pan, evenly layer the meat on the bottom, then corn. Spread a layer of potatoes.","(Optional) Sprinkle cheese on top.","Bake in the oven for about 30 minutes, or until the cheese is melted."] cookbook:shephard's_pie_2 recipeNotes "* Possible toppings include paprika, parsley, ketchup or green tomato chow-chow (ketchup vert) * Other variations include frying the meat with a diced onion, as well as using an equal combination of creamed corn and regular corn * See also, Shepherds Pie, Shepherd's Pie, P\u00e2t\u00e9 chinois *Always follow safe handling guidelines when using raw meat. " cookbook:shephard's_pie_2 recipeYield 4 persons cookbook:shephard's_pie_2 totalTime "1.5 hours" cookbook:shephard's_pie_2 type cookbook:recipes cookbook:shephard\'s_pie_2 type cookbook:recipes cookbook:shephard's_pie_2 url https://en.wikibooks.org/wiki/Cookbook:Shephard's_Pie_2 cookbook:shepherd's_pie label "shepherds pie" cookbook:shepherd's_pie name "Shepherds Pie" cookbook:shepherd's_pie url https://en.wikibooks.org/wiki/Cookbook:Shepherds_Pie cookbook:shepherd's_pie label "shepherd's pie" cookbook:shepherd's_pie name "Shepherd's Pie" cookbook:shepherds_pie_(pâté_chinois) label "pate chinois" cookbook:shepherds_pie_(pâté_chinois) label "pâté chinois" cookbook:shepherds_pie_(pâté_chinois) name "Pate Chinois" cookbook:shepherds_pie_(pâté_chinois) name "Pâté chinois" cookbook:shepherds_pie_(pâté_chinois) name "Pâté Chinois" cookbook:shepherds_pie_(pâté_chinois) name "Shepherds Pie (Pâté Chinois)" cookbook:shepherds_pie_(pâté_chinois) recipeCategory category:canadian_recipes cookbook:shepherds_pie_(pâté_chinois) recipeCategory category:ground_beef_recipes cookbook:shepherds_pie_(pâté_chinois) recipeCategory category:potato_recipes cookbook:shepherds_pie_(pâté_chinois) recipeCategory category:recipes_with_images cookbook:shepherds_pie_(pâté_chinois) recipeCategory category:recipes_without_servings cookbook:shepherds_pie_(pâté_chinois) recipeIngredient "1 (15oz) can whole kernel corn, drained or 1 (15oz) can creamed sweet corn with sauce" cookbook:shepherds_pie_(pâté_chinois) recipeIngredient "1/2 cup milk" cookbook:shepherds_pie_(pâté_chinois) recipeIngredient "1 small green bell pepper, chopped (optional)" cookbook:shepherds_pie_(pâté_chinois) recipeIngredient "1 small yellow or Spanish onion, chopped" cookbook:shepherds_pie_(pâté_chinois) recipeIngredient "2 lbs ground beef" cookbook:shepherds_pie_(pâté_chinois) recipeIngredient "2 T butter" cookbook:shepherds_pie_(pâté_chinois) recipeIngredient "8 med fresh whole white potatoes" cookbook:shepherds_pie_(pâté_chinois) recipeIngredient "salt and pepper" cookbook:shepherds_pie_(pâté_chinois) recipeInstructions ["Boil potatoes in lightly salted water until soft, drain. Mash potatoes, adding 2 T butter and just enough milk to achieve a spreadable consistency. Set aside.","Brown ground beef with onions and peppers. Drain fat and put ground beef mixture in bottom of casserole dish.","Mix creamed corn and whole kernel corn and spread over beef.","Spread the mashed potatoes across the top to form a 'crust'. Lightly sprinkle with paprika, and salt\/pepper to taste, and make tracks with a fork, if desired.","Bake uncovered at 400F until the potatoes are golden brown. (approximately 30 minutes)","Serve hot with a generous portion of sliced chilled pickled beets."] cookbook:shepherds_pie_(pâté_chinois) recipeNotes "* Mix 1\/2 cup grated Parmesan cheese with potatoes, or place shredded sharp cheddar cheese on top of potatoes before cooking. * See also, Shepherds Pie, Shepherd's Pie, Pate Chinois " cookbook:shepherds_pie_(pâté_chinois) type cookbook:recipes cookbook:shepherds_pie_(pâté_chinois) url https://en.wikibooks.org/wiki/Cookbook:Pate_Chinois cookbook:shepherds_pie_(pâté_chinois) url https://en.wikibooks.org/wiki/Cookbook:Pâté_chinois cookbook:shepherds_pie_(pâté_chinois) url https://en.wikibooks.org/wiki/Cookbook:Pâté_Chinois cookbook:shepherds_pie_(pâté_chinois) url https://en.wikibooks.org/wiki/Cookbook:Shepherds_Pie_(Pâté_Chinois) cookbook:shepherd's_pie recipeCategory category:baked_recipes cookbook:shepherd's_pie recipeCategory category:casserole_recipes cookbook:shepherd's_pie recipeCategory category:ground_beef_recipes cookbook:shepherd's_pie recipeCategory category:lamb_recipes cookbook:shepherd\'s_pie recipeCategory category:lamb_recipes cookbook:shepherd's_pie recipeCategory category:main_course_recipes cookbook:shepherd's_pie recipeCategory category:pot_pie_recipes cookbook:shepherd\'s_pie recipeCategory category:recipes_with_images cookbook:shepherd's_pie recipeCategory category:recipes_with_metric_units cookbook:shepherd\'s_pie recipeCategory category:recipes_with_metric_units cookbook:shepherd\'s_pie recipeCategory category:recipes_without_cooking_time cookbook:shepherd's_pie recipeCookingTechnique cookbook:mincing cookbook:shepherd's_pie recipeCookingTechnique cookbook:simmering cookbook:shepherd's_pie recipeFoodstuff cookbook:beef cookbook:shepherd's_pie recipeFoodstuff cookbook:bouillon_cube cookbook:shepherd's_pie recipeFoodstuff cookbook:butter cookbook:shepherd's_pie recipeFoodstuff cookbook:carrot cookbook:shepherd's_pie recipeFoodstuff cookbook:cheese cookbook:shepherd's_pie recipeFoodstuff cookbook:corn cookbook:shepherd's_pie recipeFoodstuff cookbook:lamb cookbook:shepherd's_pie recipeFoodstuff cookbook:lard cookbook:shepherd's_pie recipeFoodstuff cookbook:legumes cookbook:shepherd's_pie recipeFoodstuff cookbook:milk cookbook:shepherd's_pie recipeFoodstuff cookbook:mixed_herbs cookbook:shepherd's_pie recipeFoodstuff cookbook:olive_oil cookbook:shepherd's_pie recipeFoodstuff cookbook:onion cookbook:shepherd's_pie recipeFoodstuff cookbook:potato cookbook:shepherd's_pie recipeFoodstuff cookbook:stock cookbook:shepherd's_pie recipeFoodstuff cookbook:vegetable cookbook:shepherd's_pie recipeIngredient "1 large or 2 small onions" cookbook:shepherd's_pie recipeIngredient "1lb (450g) minced or ground lamb or beef" cookbook:shepherd's_pie recipeIngredient "2 cups / 300ml beef stock (alternatively, bouillon cubes can be used, or gravy powder, if the flour is omitted)" cookbook:shepherd's_pie recipeIngredient "2 tbsp flour" cookbook:shepherd's_pie recipeIngredient "30g (1 oz) lard (optional)" cookbook:shepherd's_pie recipeIngredient "3 lb (1.3kg) powdery old potatoes, such as King Edwards" cookbook:shepherd's_pie recipeIngredient "a handful of mixed vegetables such as sweetcorn or carrots (optional)" cookbook:shepherd's_pie recipeIngredient "butter" cookbook:shepherd's_pie recipeIngredient "cheese, grated (optional)" cookbook:shepherd's_pie recipeIngredient "milk" cookbook:shepherd's_pie recipeIngredient "mixed herbs" cookbook:shepherd's_pie recipeInstructions ["Brown the mince in a frying pan. Depending on the fat content of the minced meat, there may be no need to add oil, as the meat is often fatty enough.","Finely chop the onion and lightly fry in a little butter until clear.","Add the onions to the mince along with the mixed herbs and some pepper.","Sprinkle the flour over the mixture and stir and cook for 3 - 4 minutes (if using gravy powder, omit this step).","Cover with beef stock (or add water and beef bouillon\/gravy powder) and simmer for 30 minutes.","Meanwhile:","#Peel, chop and boil the potatoes for 20 minutes until cooked.","#Once the meat is cooked, skim off the excess fat, then boil rapidly to reduce the liquid until it just covers the mince and onions.","#Drain the potatoes very well until completely dry. Mash until smooth and free of any lumps.","#Add butter to the mashed potato, taste and adjust the seasoning.","#Add enough milk to make the mash very soft (heavy mash will not float properly on top of the mince).","Put mince mixture in a shallow oven proof dish.","Spread the mash on top of the meat and brush the tops of the potatoes with melted butter.","If desired, sprinkle the grated cheese on top of the mash.","If cooking without cheese, spike the top with a fork \u2013 that is, rough up the surface of the mash by dragging a fork across it, as if ploughing a field.","Cook in a hot oven for about 30-50 minutes until the top is golden brown.","Serve with peas or beans, or other green vegetables."] cookbook:shepherd's_pie recipeNotes "* Adding the butter and milk to the potatoes before they are properly mashed is the best way to make ''lumpy'' mash. * Roughing up the surface of the mash makes the top crispier, by increasing the surface area and providing thin sections which dry out and crisp faster; compare roast potatoes. * Frying the meat in lard can improve the texture and consistency of the finished product, although this also has the effect of increasing drastically the saturated fat content. * As with many dishes based on minced meat, the mince can be cooked for much longer in the stock than specified, up to two hours. Some cooks prefer this as it gives longer for the flavour to develop. People often comment that shepherd's pie tastes better when reheated the day after for this reason! A quicker alternative is to add a splash of olive oil or other cooking oil # Peel and chop the potatoes. Boil the potatoes for 20 minutes whilst preparing the rest of the meal. # Cut the minced lamb and add the chopped garlic. # Next gently heat some olive oil in a frying pan and add the meat and garlic # Then add the vegetables, ketchup, stock cube (or gravy) and cook on a very low heat for 5 minutes # Now add a touch of flour and the water and mix well. # Cook the mixture for about 25 minutes and stir every few minutes # Once the potatoes are ready drain them, add a touch of milk and butter (or margarine) and mash # Pour the mixture into an oven dish then add the mashed potatoes on top. Cover all of the lamb mixture # Cook in the oven at 200\u00b0C for about 15-20 minutes and take it out when the potatoes are turning golden. * Pate Chinois * [http:\/\/www.greedygourmet.com\/2009\/04\/09\/shepherds-pie\/ The Ivy Restaurant's recipe for Shepherd\u2019s Pie] " cookbook:shepherd's_pie type cookbook:recipes cookbook:shepherd\'s_pie type cookbook:recipes cookbook:shepherd's_pie url https://en.wikibooks.org/wiki/Cookbook:Shepherd's_Pie cookbook:sherry label "cream sherry" cookbook:sherry label "sherry" cookbook:sherry name "Sherry" cookbook:sherry type cookbook:ingredients cookbook:sherry url https://en.wikibooks.org/wiki/Cookbook:Sherry cookbook:shikanjvi name "Shikanjvi" cookbook:shikanjvi url https://en.wikibooks.org/wiki/Cookbook:Shikanjvi cookbook:shio_ramen label "shio ramen" cookbook:shirmal label "shirmal" cookbook:shirmal name "Shirmal" cookbook:shirmal recipeCategory category:flatbread_recipes cookbook:shirmal recipeCategory category:indian_recipes cookbook:shirmal recipeCategory category:pakistani_recipes cookbook:shirmal recipeCookingTechnique cookbook:pressure_cooking cookbook:shirmal recipeCuisine cookbook:cuisine_of_india cookbook:shirmal recipeCuisine cookbook:cuisine_of_pakistan cookbook:shirmal recipeEquipment cookbook:tandoor cookbook:shirmal recipeFoodstuff cookbook:flour cookbook:shirmal recipeFoodstuff cookbook:ghee cookbook:shirmal recipeFoodstuff cookbook:milk cookbook:shirmal recipeFoodstuff cookbook:saffron cookbook:shirmal recipeFoodstuff cookbook:salt cookbook:shirmal recipeFoodstuff cookbook:sugar cookbook:shirmal recipeIngredient "¾ cup ghee" cookbook:shirmal recipeIngredient "1 cup milk" cookbook:shirmal recipeIngredient "1 tsp. sugar" cookbook:shirmal recipeIngredient "2 tbsp. milk extra" cookbook:shirmal recipeIngredient "3 cups plain flour" cookbook:shirmal recipeIngredient "A few saffron strands" cookbook:shirmal recipeIngredient "salt to taste" cookbook:shirmal recipeInstructions ["Soak saffron strands in 2 tbsp. milk warmed. Keep aside.","Sift together flour and salt, sprinkle in sugar.","Take in a large bowl, add melted ghee. Run in ghee with finger until evenly distributed.","Add milk a little at a time, and knead in dough. When it forms a soft smooth lump, cover with moist cloth.","Keep aside for 2 hours, knead, keep aside again for 2 hours. Knead again, divide into 7 parts.","Rub saffron strands in milk to dissolve.","Place an inverted heavy iron pan on lower shelf of oven. Keep the grill on upper rack. Preheat to 250\u00b0C (480\u00b0F).","Use dry flour for dusting while rolling. Roll to thick round about 6" in diameter. Prick with fork all over. Slap onto pan base.","Allow to bake until brown spots appear.","Move to grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.","Or, bake in traditional tandoor or in inverted pressure cooker.","Remove, serve hot or wrap in slightly moist towel to collect."] cookbook:shirmal type cookbook:recipes cookbook:shirmal url https://en.wikibooks.org/wiki/Cookbook:Shirmal cookbook:shiro_wat name "Shiro Wat" cookbook:shiro_wat recipeCategory category:boiled_recipes cookbook:shiro_wat recipeCategory category:ethiopian_recipes cookbook:shiro_wat recipeCategory category:gluten-free_recipes cookbook:shiro_wat recipeCategory category:jewish_recipes cookbook:shiro_wat recipeCategory category:low-gi_recipes cookbook:shiro_wat recipeCategory category:pea_recipes cookbook:shiro_wat recipeCategory category:stew_recipes cookbook:shiro_wat recipeCategory category:vegetarian_recipes cookbook:shiro_wat recipeCuisine cookbook:cuisine_of_ethiopia cookbook:shiro_wat recipeFoodstuff cookbook:berbere cookbook:shiro_wat recipeFoodstuff cookbook:butter cookbook:shiro_wat recipeFoodstuff cookbook:chili_powder cookbook:shiro_wat recipeFoodstuff cookbook:oil_and_fat cookbook:shiro_wat recipeFoodstuff cookbook:onion cookbook:shiro_wat recipeFoodstuff cookbook:pea cookbook:shiro_wat recipeFoodstuff cookbook:water cookbook:shiro_wat recipeIngredient "½ cup chopped onion" cookbook:shiro_wat recipeIngredient "¼ cup oil" cookbook:shiro_wat recipeIngredient "2½ cups water" cookbook:shiro_wat recipeIngredient "2 spoons butter (optional)" cookbook:shiro_wat recipeIngredient "4 spoon berberei (a spice mix with red pepper powder)" cookbook:shiro_wat recipeIngredient "4 spoon ''shiro powder'' (made from different cereals and beans, typically split green peas)" cookbook:shiro_wat recipeInstructions ["Take a medium-size cooking pan, add the onion and cook for 1 or 2 minutes.","Add the oil, and after 1 minute add berberei, then cook it for 4 or five minutes (use water if it tries to stick on the pan, and stir regularly).","Add 2\u00bd cups of water.","When the water boils, add the shiro carefully stirring it in the pan; it should not make lumps. Then cook it for 5 minutes, stirring it regularly.","Finally, add salt and the butter, and after 2 or 3 minute remove it from the heat."] cookbook:shiro_wat recipeNotes "* Shiro powder can be bought from Ethiopian grocers. * Alternatively, split green peas can be used. Just extend the simmering period until the peas are tender and fall apart. " cookbook:shiro_wat type cookbook:recipes cookbook:shiro_wat url https://en.wikibooks.org/wiki/Cookbook:Shiro_Wat cookbook:shirred_egg name "Shirred egg" cookbook:shirred_egg name "Shirred Egg" cookbook:shirred_egg recipeCategory category:baked_recipes cookbook:shirred_egg recipeCategory category:breakfast_recipes cookbook:shirred_egg recipeCategory category:egg_recipes cookbook:shirred_egg recipeCategory category:recipes_with_metric_units cookbook:shirred_egg recipeFoodstuff cookbook:bread_crumb cookbook:shirred_egg recipeFoodstuff cookbook:butter cookbook:shirred_egg recipeFoodstuff cookbook:cheese cookbook:shirred_egg recipeFoodstuff cookbook:cream cookbook:shirred_egg recipeFoodstuff cookbook:egg cookbook:shirred_egg recipeFoodstuff cookbook:pepper cookbook:shirred_egg recipeFoodstuff cookbook:salt cookbook:shirred_egg recipeIngredient "Bread crumbs" cookbook:shirred_egg recipeIngredient "Butter" cookbook:shirred_egg recipeIngredient "Cheese" cookbook:shirred_egg recipeIngredient "Cream" cookbook:shirred_egg recipeIngredient "Eggs" cookbook:shirred_egg recipeIngredient "Salt and pepper" cookbook:shirred_egg recipeInstructions ["Butter a shirred egg dish (a small casserole or custard dish).","Put the dish on a low heat to melt the butter, or just add 2-3 tsp. cream.","Break an egg in the dish over the cream and season with salt and pepper.","Optionally, sprinkle with shredded cheese and \/ or bread crumbs.","Bake in the oven at 375 F long enough to set the whites of the eggs.","Optionally, cook by placing the dish directly on low heat.","Serve in the same dish."] cookbook:shirred_egg type cookbook:recipes cookbook:shirred_egg url https://en.wikibooks.org/wiki/Cookbook:Shirred_egg cookbook:shirred_egg url https://en.wikibooks.org/wiki/Cookbook:Shirred_Egg cookbook:shirring label "shirring" cookbook:shirring name "Shirring" cookbook:shirring type cookbook:cooking_techniques cookbook:shirring url https://en.wikibooks.org/wiki/Cookbook:Shirring cookbook:shish_kebab label "shish kebab" cookbook:shishlik label "shishlik" cookbook:shopska_salata label "shopska salata" cookbook:shopska_salata name "Shopska salad" cookbook:shopska_salata name "Shopska Salata" cookbook:shopska_salata recipeCategory category:bell_pepper_recipes cookbook:shopska_salata recipeCategory category:bulgarian_recipes cookbook:shopska_salata recipeCategory category:cucumber_recipes cookbook:shopska_salata recipeCategory category:onion_recipes cookbook:shopska_salata recipeCategory category:recipes_with_images cookbook:shopska_salata recipeCategory category:recipes_with_metric_units cookbook:shopska_salata recipeCategory category:salad_recipes cookbook:shopska_salata recipeCategory category:tomato_recipes cookbook:shopska_salata recipeCuisine cookbook:cuisine_of_bulgaria cookbook:shopska_salata recipeFoodstuff cookbook:cucumber cookbook:shopska_salata recipeFoodstuff cookbook:green_onion cookbook:shopska_salata recipeFoodstuff cookbook:green_pepper cookbook:shopska_salata recipeFoodstuff cookbook:onion cookbook:shopska_salata recipeFoodstuff cookbook:parsley cookbook:shopska_salata recipeFoodstuff cookbook:tomato cookbook:shopska_salata recipeIngredient "2 cucumbers" cookbook:shopska_salata recipeIngredient "2 roasted peppers or fresh green bell peppers" cookbook:shopska_salata recipeIngredient "2 spoonfuls chopped parsley" cookbook:shopska_salata recipeIngredient "2 spoonfuls chopped red onion or green onion" cookbook:shopska_salata recipeIngredient "4 tomatoes" cookbook:shopska_salata recipeInstructions ["Cut the tomatoes, cucumbers and peppers in small pieces, cubes if possible.","Mix well with the parsley, onion, salt, and oil.","Serve with white cheese grated on top. Enjoy!"] cookbook:shopska_salata type cookbook:recipes cookbook:shopska_salata url https://en.wikibooks.org/wiki/Cookbook:Shopska_salad cookbook:shopska_salata url https://en.wikibooks.org/wiki/Cookbook:Shopska_Salata cookbook:shortbread difficulty 2 cookbook:shortbread label "shortbread" cookbook:shortbread name "Shortbread" cookbook:shortbread recipeCategory category:baking_recipes cookbook:shortbread recipeCategory category:cookie_recipes cookbook:shortbread recipeCategory category:dessert_recipes cookbook:shortbread recipeCategory category:easy_recipes cookbook:shortbread recipeCategory category:recipes_with_images cookbook:shortbread recipeCategory category:recipes_with_metric_units cookbook:shortbread recipeIngredient "¼ tsp salt" cookbook:shortbread recipeIngredient "110 g (½ cup or 4 oz) sugar" cookbook:shortbread recipeIngredient "220 g (1 cup or 8 oz) butter" cookbook:shortbread recipeIngredient "380 g (1 ½ cup or 13 ½ oz) all-purpose flour" cookbook:shortbread recipeInstructions ["Preheat the oven to 140\u00baC (275\u00baF or Gas Mark 1).","Cream the butter with the sugar until light and fluffy.","Sift the flour and salt into the mixture and work into the fat and sugar until completely amalgamated.","Shape the dough into a ball and roll out to about 1.3 cm (\u00bd inch) thick.","Cut into squares or rectangles and prick the tops with a fork in two parallel lines.","Bake in the oven for 30 to 40 minutes or until the shortbread is lightly browned.","Leave them on a cooling rack to cool.","Store in a cool place in an airtight container."] cookbook:shortbread recipeYield 12 cookbook:shortbread totalTime "50 minutes" cookbook:shortbread type cookbook:recipes cookbook:shortbread url https://en.wikibooks.org/wiki/Cookbook:Shortbread cookbook:shortcrust_pastry difficulty 2 cookbook:shortcrust_pastry label "shortcrust pastry" cookbook:shortcrust_pastry name "Shortcrust Pastry" cookbook:shortcrust_pastry recipeCategory category:baking_recipes cookbook:shortcrust_pastry recipeCategory category:easy_recipes cookbook:shortcrust_pastry recipeCategory category:pastry_recipes cookbook:shortcrust_pastry recipeCategory category:recipes_with_images cookbook:shortcrust_pastry recipeCategory category:recipes_with_metric_units cookbook:shortcrust_pastry recipeCategory category:tart_recipes cookbook:shortcrust_pastry recipeCookingTechnique cookbook:creaming cookbook:shortcrust_pastry recipeCookingTechnique cookbook:knead cookbook:shortcrust_pastry recipeEquipment cookbook:sifter cookbook:shortcrust_pastry recipeFoodstuff cookbook:butter cookbook:shortcrust_pastry recipeFoodstuff cookbook:castor_sugar cookbook:shortcrust_pastry recipeFoodstuff cookbook:flour cookbook:shortcrust_pastry recipeFoodstuff cookbook:lemon cookbook:shortcrust_pastry recipeFoodstuff cookbook:potato cookbook:shortcrust_pastry recipeIngredient "100g (1/2 cup) caster sugar" cookbook:shortcrust_pastry recipeIngredient "120 g (1 cup) plain flour, plus extra for dusting" cookbook:shortcrust_pastry recipeIngredient "120 g (3/4 cup) potato flour" cookbook:shortcrust_pastry recipeIngredient "150g (1/2 cup) unsalted butter, softened" cookbook:shortcrust_pastry recipeIngredient "1 tsp grated lemon rind" cookbook:shortcrust_pastry recipeInstructions ["Cream together butter, sugar, and lemon rind in a bowl.","Sift together the plain and potato flours into a mound.","Make a well in the center of the mound and add the creamed mixture.","Knead lightly until the dough is consistent.","Wrap the dough in plastic wrap and chill for 1 hour before use."] cookbook:shortcrust_pastry recipeYield 1 crust cookbook:shortcrust_pastry totalTime "10 minutes" cookbook:shortcrust_pastry type cookbook:recipes cookbook:shortcrust_pastry url https://en.wikibooks.org/wiki/Cookbook:Shortcrust_Pastry cookbook:shortening label "shortening" cookbook:shortening label "soft shortening" cookbook:shortening label "vegetable shortening" cookbook:shortening name "Shortening" cookbook:shortening recipeCategory category:fats_and_oils cookbook:shortening type cookbook:fats_and_oils cookbook:shortening type cookbook:ingredients cookbook:shortening url https://en.wikibooks.org/wiki/Cookbook:Shortening cookbook:shoyu_ramen label "shoyu ramen" cookbook:shrewsbury_cakes name "Shrewsbury Cakes" cookbook:shrewsbury_cakes recipeCategory category:baking_recipes cookbook:shrewsbury_cakes recipeCategory category:cookie_recipes cookbook:shrewsbury_cakes recipeCategory category:english_dessert_recipes cookbook:shrewsbury_cakes recipeIngredient "1/2 cup all-purpose flour" cookbook:shrewsbury_cakes recipeIngredient "1/2 cup sugar" cookbook:shrewsbury_cakes recipeIngredient "1/4 teaspoon nutmeg" cookbook:shrewsbury_cakes recipeIngredient "1 cup (1 stick) unsalted butter" cookbook:shrewsbury_cakes recipeIngredient "1 white egg" cookbook:shrewsbury_cakes recipeIngredient "2 cookie sheets" cookbook:shrewsbury_cakes recipeIngredient "2 oven mitts" cookbook:shrewsbury_cakes recipeIngredient "Baking spray/a little extra butter" cookbook:shrewsbury_cakes recipeIngredient "Cooling rack" cookbook:shrewsbury_cakes recipeIngredient "Knife (possibly)" cookbook:shrewsbury_cakes recipeIngredient "Large mixing bowl" cookbook:shrewsbury_cakes recipeIngredient "Microwave (possibly)" cookbook:shrewsbury_cakes recipeIngredient "Plate" cookbook:shrewsbury_cakes recipeIngredient "Spatula" cookbook:shrewsbury_cakes recipeIngredient "Teaspoon" cookbook:shrewsbury_cakes recipeInstructions ["Preheat the oven to 350 degrees fahrenheit.","Take the stick of butter, if hard, insert in microwave for 15 to 25 seconds. <u>'''Do not completely melt'''<\/u>!","Place butter in mixing bowl along with sugar, mix until butter is fluffy.","Break the egg into the mixture, stir it in completely.","Add the nutmeg and flour to the mixture, stir in completely.","Spray or butter the cookie sheets.","Place teaspoons of the batter onto the cookie sheets about two inches apart.","Place in the oven and bake at 350 degrees fahrenheit for 10 minutes.","Take the cakes out of the oven, if the cakes have stuck together, use a knife to cut them apart.","Use spatula to place the cakes onto the plate.","Enjoy"] cookbook:shrewsbury_cakes type cookbook:recipes cookbook:shrewsbury_cakes url https://en.wikibooks.org/wiki/Cookbook:Shrewsbury_Cakes cookbook:shrikhand label "shrikhand" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) label "bobó de camarao" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) label "bobó de camarão" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) name "Bobó de Camarao" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) name "Shrimp and Cassava Sauce of Brazil (Bobó de Camarao)" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeCategory category:brazilian_recipes cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeCategory category:recipes_with_metric_units cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeCategory category:shrimp_recipes cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeCookingTechnique cookbook:purée cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeCookingTechnique cookbook:sautéing cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeCuisine cookbook:cuisine_of_brazil cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:cassava cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:cilantro cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:coconut_milk cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:garlic cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:olive_oil cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:onion cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:pepper cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:salt cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:shrimp cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeFoodstuff cookbook:tomato cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "¼ cup cilantro, chopped" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "½ cup olive oil" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "¼ cup palm oil (also known as dendê)" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "2 cups coconut milk" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "2 cups onion, chopped" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "3 cloves garlic, chopped" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "3 lb (1.2kg) yuca root (cassava, manioc)" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "3 lbs (1.2kg) medium size shrimp" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeIngredient "add salt and pepper to taste" cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) recipeInstructions ["Peel and cut the manioc and put in a pan with cold water and salt.","Cook until tender, drain and reserve both the cooked manioc and the liquid.","Discard any manioc fiber.","Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.","Peel and de-vein the shrimp.","Saut\u00e9 the onion and garlic in the olive oil until wilted.","Add 1\/2 of the chopped cilantro and the tomatoes, stirring well.","Add the 2\u00bd lb (1kg) (. shrimp and cook it (about 15 minutes).","Add the pur\u00e9ed manioc.","Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.","Add the coconut milk, the remaining cilantro and the palm oil.","Check for salt and pepper.","Serve over Brazilian white rice."] cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) type cookbook:recipes cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) url https://en.wikibooks.org/wiki/Cookbook:Bobó_de_Camarao cookbook:shrimp_and_cassava_sauce_of_brazil_(bobó_de_camarao) url https://en.wikibooks.org/wiki/Cookbook:Shrimp_and_Cassava_Sauce_of_Brazil_(Bobó_de_Camarao) cookbook:shrimp_and_cheese_grits difficulty 2 cookbook:shrimp_and_cheese_grits name "Shrimp and Cheese Grits" cookbook:shrimp_and_cheese_grits recipeCategory category:bacon_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:breakfast_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:camping_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:cheese_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:easy_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:fried_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:gluten-free_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:onion_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:shrimp_recipes cookbook:shrimp_and_cheese_grits recipeCategory category:southern_u.s._recipes cookbook:shrimp_and_cheese_grits recipeCookingTechnique cookbook:dice cookbook:shrimp_and_cheese_grits recipeCookingTechnique cookbook:frying cookbook:shrimp_and_cheese_grits recipeCookingTechnique cookbook:sautéing cookbook:shrimp_and_cheese_grits recipeCuisine cookbook:louisiana_creole_cuisine cookbook:shrimp_and_cheese_grits recipeCuisine cookbook:southern_cuisine cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:bacon cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:bell_pepper cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:butter cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:cheddar_cheese cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:garlic cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:lime cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:milk cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:onion cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:shrimp cookbook:shrimp_and_cheese_grits recipeFoodstuff cookbook:water cookbook:shrimp_and_cheese_grits recipeIngredient "¼ cup butter" cookbook:shrimp_and_cheese_grits recipeIngredient "½ large sweet onion, cut into thin strips" cookbook:shrimp_and_cheese_grits recipeIngredient "½ red bell pepper, cut into strips" cookbook:shrimp_and_cheese_grits recipeIngredient "¼ to ½ teaspoon hot sauce, or to taste, optional" cookbook:shrimp_and_cheese_grits recipeIngredient "½ yellow bell pepper, cut into strips" cookbook:shrimp_and_cheese_grits recipeIngredient "1 cup shredded sharp cheddar cheese" cookbook:shrimp_and_cheese_grits recipeIngredient "1 pound large shrimp" cookbook:shrimp_and_cheese_grits recipeIngredient "2 to 3 cloves garlic, minced" cookbook:shrimp_and_cheese_grits recipeIngredient "3 or 4 strips thickened smoked bacon, diced" cookbook:shrimp_and_cheese_grits recipeIngredient "6 servings of grits, follow directions on box" cookbook:shrimp_and_cheese_grits recipeIngredient "juice of one lime" cookbook:shrimp_and_cheese_grits recipeInstructions ["Fry bacon until crisp, remove and set aside.","Saut\u00e9 onions, garlic, and peppers in bacon grease, add lime juice and hot sauce and set aside.","Prepare grits and add cheese and butter when done cooking to allow for them to melt, then set aside.","Stir when done melting.","Saut\u00e9 the shrimp until they turn pink, about 2 to 3 minutes., ''If you are planning to use unpeeled shrimp, plan an extra 20 minutes to peel the shrimp!''","Place the grits and cheese in large serving container and place the shrimp down the center of the container."] cookbook:shrimp_and_cheese_grits recipeNotes "* If served on individual dish\/platter, slice limes on the side. * In preparing the grits, you may want to use condensed milk instead of water to make the grits for an extra creamy texture! * As an alternative, add garden peas to grits and serve steamed peppers, zucchini, yellow squash, and mushrooms on the side. Adds a great taste texture with the peas! " cookbook:shrimp_and_cheese_grits recipeYield 6 cookbook:shrimp_and_cheese_grits totalTime "20 minutes, or 40 minutes if you have to peel the shrimp" cookbook:shrimp_and_cheese_grits type cookbook:recipes cookbook:shrimp_and_cheese_grits url https://en.wikibooks.org/wiki/Cookbook:Shrimp_and_Cheese_Grits cookbook:shrimp_cocktails label "shrimp cocktails" cookbook:shrimp_curry name "Shrimp Curry" cookbook:shrimp_curry recipeCategory category:curry_powder_recipes cookbook:shrimp_curry recipeCategory category:indian_recipes cookbook:shrimp_curry recipeCategory category:main_course_recipes cookbook:shrimp_curry recipeCategory category:pan_fried_recipes cookbook:shrimp_curry recipeCategory category:shrimp_recipes cookbook:shrimp_curry recipeCuisine cookbook:cuisine_of_india cookbook:shrimp_curry recipeIngredient "1/2 cup chicken broth" cookbook:shrimp_curry recipeIngredient "1/2 onion, finely diced" cookbook:shrimp_curry recipeIngredient "1 heaping tbsp red curry paste" cookbook:shrimp_curry recipeIngredient "1 pound peeled deveined jumbo shrimp, heads off" cookbook:shrimp_curry recipeIngredient "1 tbsp curry powder" cookbook:shrimp_curry recipeIngredient "1 tbsp ghee" cookbook:shrimp_curry recipeIngredient "1 tbsp minced garlic" cookbook:shrimp_curry recipeIngredient "1 tbsp vegetable oil" cookbook:shrimp_curry recipeInstructions ["Heat oil in a large stainless steel saute pan over medium high heat. Add shrimp and saute just until bright pink. Remove and keep warm.","Melt ghee in same pan. Add vegetables and saute until browned around edges.","Add remaining ingredients and shrimp and toss to coat. Reduce heat to medium low and cook until shrimp are heated through.","Remove and serve."] cookbook:shrimp_curry type cookbook:recipes cookbook:shrimp_curry url https://en.wikibooks.org/wiki/Cookbook:Shrimp_Curry cookbook:shrimp_fritters_(accra) label "accra" cookbook:shrimp_fritters_(accra) label "accra (shrimp fritters)" cookbook:shrimp_fritters_(accra) name "Accra" cookbook:shrimp_fritters_(accra) name "Shrimp Fritters (Accra)" cookbook:shrimp_fritters_(accra) recipeCategory category:caribbean_recipes cookbook:shrimp_fritters_(accra) recipeCategory category:deep_fried_recipes cookbook:shrimp_fritters_(accra) recipeCategory category:recipes_needing_photos cookbook:shrimp_fritters_(accra) recipeCategory category:recipes_with_metric_units cookbook:shrimp_fritters_(accra) recipeCategory category:shrimp_recipes cookbook:shrimp_fritters_(accra) recipeCategory category:trinidadian_and_tobagonian_recipes cookbook:shrimp_fritters_(accra) recipeCuisine cookbook:caribbean_cuisines cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:baking_powder cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:flour cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:garlic cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:green_onion cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:green_pepper cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:onion cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:parsley cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:pepper cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:salt cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:shrimp cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:sugar cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:thyme cookbook:shrimp_fritters_(accra) recipeFoodstuff cookbook:water cookbook:shrimp_fritters_(accra) recipeIngredient "¼ cup (60 ml) green pepper chopped" cookbook:shrimp_fritters_(accra) recipeIngredient "½ lb (~225 g) chopped shrimp" cookbook:shrimp_fritters_(accra) recipeIngredient "1 Scotch bonnet or hot pepper" cookbook:shrimp_fritters_(accra) recipeIngredient "1 small onions chopped" cookbook:shrimp_fritters_(accra) recipeIngredient "1 tsp (5 ml) parsley" cookbook:shrimp_fritters_(accra) recipeIngredient "1 tsp (5 ml) sugar" cookbook:shrimp_fritters_(accra) recipeIngredient "1 tsp (5 ml) thyme" cookbook:shrimp_fritters_(accra) recipeIngredient "2 cups (480 ml) flour" cookbook:shrimp_fritters_(accra) recipeIngredient "2 spring onions chopped." cookbook:shrimp_fritters_(accra) recipeIngredient "2 tsp (10 ml) baking powder" cookbook:shrimp_fritters_(accra) recipeIngredient "4 cloves garlic" cookbook:shrimp_fritters_(accra) recipeIngredient "black pepper and salt (really optional here) to taste" cookbook:shrimp_fritters_(accra) recipeIngredient "water" cookbook:shrimp_fritters_(accra) recipeInstructions ["Combine green pepper, spring onions, onions, scotch bonnet, in bowl.","Add remaining ingredients except water and mix thoroughly.","Add enough water to make a soft mixture using a table spoon.","Beat mixture until is smooth.","Using a pan or deep fryer, drop spoonfuls in to the hot oil and fry until all sides are brown"] cookbook:shrimp_fritters_(accra) type cookbook:recipes cookbook:shrimp_fritters_(accra) url https://en.wikibooks.org/wiki/Cookbook:Accra cookbook:shrimp_fritters_(accra) url https://en.wikibooks.org/wiki/Cookbook:Shrimp_Fritters_(Accra) cookbook:shrimp_hooman label "shrimp hooman" cookbook:shrimp_hooman name "Shrimp Hooman" cookbook:shrimp_hooman recipeCategory category:boiled_recipes cookbook:shrimp_hooman recipeCategory category:chicken_recipes cookbook:shrimp_hooman recipeCategory category:coconut_recipes cookbook:shrimp_hooman recipeCategory category:main_course_recipes cookbook:shrimp_hooman recipeCategory category:recipes_with_metric_units cookbook:shrimp_hooman recipeCategory category:shrimp_recipes cookbook:shrimp_hooman recipeIngredient "10-15 shrimp cleaned and de-veined" cookbook:shrimp_hooman recipeIngredient "1/2 onion chopped fine" cookbook:shrimp_hooman recipeIngredient "1/2 tsp turmeric powder" cookbook:shrimp_hooman recipeIngredient "1 cup (240ml) grated coconut, preferably fresh (if using frozen grated coconut, defrost it before use)" cookbook:shrimp_hooman recipeIngredient "1 drumstick (frozen works fine 8-10pieces)" cookbook:shrimp_hooman recipeIngredient "2 pepper corns" cookbook:shrimp_hooman recipeIngredient "2 red chile peppers (dried)" cookbook:shrimp_hooman recipeIngredient "A piece of tamarind (the size of a small marble)" cookbook:shrimp_hooman recipeIngredient "Asafoetida - just a pinch." cookbook:shrimp_hooman recipeInstructions ["Put the shrimp, onion, drumsticks and asafoetida in a sauce pan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage","Grind the grated coconut, chillies, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.","Add to the shrimp mix and bring to a boil. If using white fish, add at this point.","Add salt to taste.","Serve with hot white rice"] cookbook:shrimp_hooman type cookbook:recipes cookbook:shrimp_hooman url https://en.wikibooks.org/wiki/Cookbook:Shrimp_Hooman cookbook:shrimp label "baby shrimp" cookbook:shrimp label "king prawns" cookbook:shrimp label "prawn" cookbook:shrimp label "prawns" cookbook:shrimp label "prawns/shrimp" cookbook:shrimp label "shrimp" cookbook:shrimp label "shrimp and prawn" cookbook:shrimp label "shrimp paste" cookbook:shrimp label "shrimps" cookbook:shrimp label "shrimp scampi" cookbook:shrimp name "Prawn" cookbook:shrimp name "Shrimp" cookbook:shrimp recipeCategory category:shellfish cookbook:shrimp_rumaki label "shrimp rumaki" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts difficulty 2 cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts label "shrimp scampi angel hair pasta with lemon and pine nuts" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts name "Shrimp Scampi Angel Hair Pasta with Lemon and Pine Nuts" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:easy_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:inexpensive_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:italian_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:lemon_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:main_course_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:pasta_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:sauce_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:shrimp_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCategory category:tomato_recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCookingTechnique cookbook:boiling cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCookingTechnique cookbook:chopping cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeCuisine cookbook:cuisine_of_italy cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeEquipment cookbook:frying_pan cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:lemon_juice cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:parsley cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:pasta cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:pepper cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:pine_nut cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:salt cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:shrimp cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:water cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeFoodstuff cookbook:zest cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeIngredient "½ cup fresh flat-leaf parsley leaves, roughly chopped" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeIngredient "12 ounces angel hair pasta, dry" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeIngredient "1 package (12 ounces) shrimp scampi, garlic and butter flavor" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeIngredient "⅓ cup pine nuts, toasted" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeIngredient "Finely grated zest and juice of 1 lemon" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeIngredient "Kosher salt and freshly ground black pepper" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeInstructions ["Boil large pot of cold water and salt it generously.","Add the pasta and cook, stirring occasionally until al dente, 4 to 5 minutes.","Drain the pasta reserving about 1 cup of the cooking water.","Prepare the shrimp in a large skillet according to package directions.","Stir the lemon zest and juice into the shrimp.","Add the pasta, reserved pasta water, parsley and pine nuts, and toss in the skillet to coat the pasta evenly.","Divide shrimp and pasta among warm pasta bowls and serve."] cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts recipeYield 4 cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts totalTime "prep time: 6 minutes, cook time: 12 minutes" cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts type cookbook:recipes cookbook:shrimp_scampi_angel_hair_pasta_with_lemon_and_pine_nuts url https://en.wikibooks.org/wiki/Cookbook:Shrimp_Scampi_Angel_Hair_Pasta_with_Lemon_and_Pine_Nuts cookbook:shrimp type cookbook:ingredients cookbook:shrimp type cookbook:seafood cookbook:shrimp type cookbook:shellfish cookbook:shrimp url https://en.wikibooks.org/wiki/Cookbook:Prawn cookbook:shrimp url https://en.wikibooks.org/wiki/Cookbook:Shrimp cookbook:shwarma label "shwarma" cookbook:sichuan_cuisine label "sichuan cuisine" cookbook:sichuan_cuisine name "Sichuan cuisine" cookbook:sichuan_cuisine name "Sichuan Cuisine" cookbook:sichuan_cuisine recipeIngredient "Chili oil" cookbook:sichuan_cuisine recipeIngredient "Chili Soy Bean Paste" cookbook:sichuan_cuisine recipeIngredient "Preserved, salted red chili peppers (commonly substituted in many Chinese restaurants for the widely-available garlic-chili sambal oelek)" cookbook:sichuan_cuisine recipeIngredient "Sichuan Peppercorns (no substitute is available)" cookbook:sichuan_cuisine type cookbook:cuisines cookbook:sichuan_cuisine url https://en.wikibooks.org/wiki/Cookbook:Sichuan_cuisine cookbook:sichuan_cuisine url https://en.wikibooks.org/wiki/Cookbook:Sichuan_Cuisine cookbook:sichuan_hotpot label "sichuan hotpot" cookbook:side_dishes label "rice side dish" cookbook:side_dishes label "side dish" cookbook:side_dishes label "side dishes" cookbook:side_dishes name "Side dishes" cookbook:side_dishes name "Side Dishes" cookbook:side_dishes url https://en.wikibooks.org/wiki/Cookbook:Side_dishes cookbook:side_dishes url https://en.wikibooks.org/wiki/Cookbook:Side_Dishes cookbook:sieve label "sieve" cookbook:sieve label "strainer" cookbook:sieve name "Sieve" cookbook:sieve name "Strainer" cookbook:sieve type cookbook:cookbook/equipment cookbook:sieve url https://en.wikibooks.org/wiki/Cookbook:Sieve cookbook:sieve url https://en.wikibooks.org/wiki/Cookbook:Strainer cookbook:sifter label "sift" cookbook:sifter label "sifted" cookbook:sifter label "sifter" cookbook:sifter name "Sift" cookbook:sifter name "Sifter" cookbook:sifter name "Sifting" cookbook:sifter type cookbook:cookbook/equipment cookbook:sifter url https://en.wikibooks.org/wiki/Cookbook:Sift cookbook:sifter url https://en.wikibooks.org/wiki/Cookbook:Sifter cookbook:sifter url https://en.wikibooks.org/wiki/Cookbook:Sifting cookbook:sig label "sig" cookbook:si label "si" cookbook:silicone_baking_sheet_liner label "silicone baking sheet liner" cookbook:silken_tofu label "silken tofu" cookbook:silpat label "silpat" cookbook:silpat name "Silpat" cookbook:silpat type cookbook:cookbook/equipment cookbook:silpat url https://en.wikibooks.org/wiki/Cookbook:Silpat cookbook:silvash_gombotz label "silvash gombotz" cookbook:silvash_gombotz name "Silvash Gombotz" cookbook:silvash_gombotz recipeCategory category:dessert_recipes cookbook:silvash_gombotz recipeCategory category:dumpling_recipes cookbook:silvash_gombotz recipeCategory category:hungarian_recipes cookbook:silvash_gombotz recipeCategory category:plum_recipes cookbook:silvash_gombotz recipeCategory category:potato_recipes cookbook:silvash_gombotz recipeCategory category:vegetarian_recipes cookbook:silvash_gombotz recipeCuisine cookbook:cuisine_of_hungary cookbook:silvash_gombotz recipeFoodstuff cookbook:egg cookbook:silvash_gombotz recipeFoodstuff cookbook:flour cookbook:silvash_gombotz recipeFoodstuff cookbook:oil_and_fat cookbook:silvash_gombotz recipeFoodstuff cookbook:plum cookbook:silvash_gombotz recipeFoodstuff cookbook:potato cookbook:silvash_gombotz recipeFoodstuff cookbook:salt cookbook:silvash_gombotz recipeIngredient "1 egg" cookbook:silvash_gombotz recipeIngredient "2 pounds peeled potatoes" cookbook:silvash_gombotz recipeIngredient "3 tablespoons oil" cookbook:silvash_gombotz recipeIngredient "fresh plums, plum jam or plum compote" cookbook:silvash_gombotz recipeIngredient "pinch salt" cookbook:silvash_gombotz recipeIngredient "plain flour" cookbook:silvash_gombotz recipeInstructions ["Cook two pounds of potatoes until very soft (at least an hour). Peel and mash with a fork. Add an egg to the mixture, a little salt, three tablespoons of oil and enough flour to make it smooth.","This is the best you can get by way of recipes from my granny, I think she means about six or seven tablespoons, and add them one by one.","Knead the potato dough and then roll it out into a thin sheet (about five millimeters thick), and cut into squares. Put half a plum or a teaspoon of plum jam on each square (also works with apricots, in which case the dumplings will be called "barackos gomb\u00f3c" or "Baratzkosh Gombotz"). Wrap the dough around the filling and seal the edges. Cook in boiling water for ten to fifteen minutes.","Serve with bread crumbs fried in butter."] cookbook:silvash_gombotz type cookbook:recipes cookbook:silvash_gombotz url https://en.wikibooks.org/wiki/Cookbook:Silvash_Gombotz cookbook:sima label "sima" cookbook:sima name "Sima" cookbook:sima recipeCategory category:beverage_recipes cookbook:sima recipeCategory category:easy_recipes cookbook:sima recipeCategory category:fermented_food_recipes cookbook:sima recipeCategory category:finnish_recipes cookbook:sima recipeCategory category:honey_recipes cookbook:sima recipeCategory category:lemon_recipes cookbook:sima recipeCategory category:recipes_with_images cookbook:sima recipeCategory category:recipes_with_metric_units cookbook:sima recipeCuisine cookbook:cuisine_of_finland cookbook:sima recipeFoodstuff cookbook:brown_sugar cookbook:sima recipeFoodstuff cookbook:lemon cookbook:sima recipeFoodstuff cookbook:raisin cookbook:sima recipeFoodstuff cookbook:sugar cookbook:sima recipeFoodstuff cookbook:water cookbook:sima recipeFoodstuff cookbook:yeast cookbook:sima recipeIngredient "1/4 tsp yeast (ordinary baker's yeast, either fresh or dry)" cookbook:sima recipeIngredient "1 lemon" cookbook:sima recipeIngredient "2-3 lemons" cookbook:sima recipeIngredient "250g brown sugar" cookbook:sima recipeIngredient "500g of brown sugar" cookbook:sima recipeIngredient "500g of white sugar" cookbook:sima recipeIngredient "8 litres of water" cookbook:sima recipeIngredient "handful of raisins" cookbook:sima recipeIngredient "Small amount of dry yeast" cookbook:sima type cookbook:recipes cookbook:sima url https://en.wikibooks.org/wiki/Cookbook:Sima cookbook:simmering label "simmer" cookbook:simmering label "simmered" cookbook:simmering label "simmering" cookbook:simmering name "Simmer" cookbook:simmering name "Simmering" cookbook:simmering_tofu_stir-fry label "simmering tofu stirfry" cookbook:simmering_tofu_stir-fry name "Simmering Tofu Stir-fry" cookbook:simmering_tofu_stir-fry name "Simmering Tofu Stirfry" cookbook:simmering_tofu_stir-fry recipeCategory category:stir_fry_recipes cookbook:simmering_tofu_stir-fry recipeCategory category:tofu_recipes cookbook:simmering_tofu_stir-fry recipeCategory category:vegan_recipes cookbook:simmering_tofu_stir-fry recipeCategory category:vegetable_recipes cookbook:simmering_tofu_stir-fry recipeCuisine cookbook:vegan_cuisine cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:apple cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:bell_pepper cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:couscous cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:olive_oil cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:onion cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:pepper cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:rice cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:salt cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:soy_sauce cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:tofu cookbook:simmering_tofu_stir-fry recipeFoodstuff cookbook:tomato cookbook:simmering_tofu_stir-fry recipeIngredient "Half of an apple" cookbook:simmering_tofu_stir-fry recipeIngredient "Mixture of preferred vegetables (suggested combination: onion, green pepper, tomato)" cookbook:simmering_tofu_stir-fry recipeIngredient "Olive Oil" cookbook:simmering_tofu_stir-fry recipeIngredient "One block of firm tofu" cookbook:simmering_tofu_stir-fry recipeIngredient "Preferred seasonings (suggested seasonings: pepper, hot sauce, salt)" cookbook:simmering_tofu_stir-fry recipeIngredient "Soy Sauce" cookbook:simmering_tofu_stir-fry recipeInstructions ["Slice tofu into manageable slices (no more than \u00bc inch thick)","Slice all vegetable and apple","Simmer tofu and vegetable in a light mixture of olive oil and soy sauce on medium high heat","Cook until tofu is golden brown and vegetables have thoroughly soaked up juices","Serve with a side of rice or couscous and season"] cookbook:simmering_tofu_stir-fry type cookbook:recipes cookbook:simmering_tofu_stir-fry url https://en.wikibooks.org/wiki/Cookbook:Simmering_Tofu_Stirfry cookbook:simmering_tofu_stir-fry url https://en.wikibooks.org/wiki/Cookbook:Simmering_Tofu_Stir-fry cookbook:simmering type cookbook:cooking_techniques cookbook:simmering url https://en.wikibooks.org/wiki/Cookbook:Simmer cookbook:simmering url https://en.wikibooks.org/wiki/Cookbook:Simmering cookbook:simple_ayurvedic_sprout_salad name "Simple Ayurvedic Sprout Salad" cookbook:simple_ayurvedic_sprout_salad recipeCategory category:salad_recipes cookbook:simple_ayurvedic_sprout_salad recipeCategory category:sprout_recipes cookbook:simple_ayurvedic_sprout_salad recipeCategory category:vegan_recipes cookbook:simple_ayurvedic_sprout_salad recipeCategory category:vegetable_recipes cookbook:simple_ayurvedic_sprout_salad recipeCuisine cookbook:vegan_cuisine cookbook:simple_ayurvedic_sprout_salad recipeIngredient "1/2 cup chopped celery" cookbook:simple_ayurvedic_sprout_salad recipeIngredient "1/2 cup deseeded peeled diced cucumber" cookbook:simple_ayurvedic_sprout_salad recipeIngredient "1 cup fresh mung sprouts (sprout your own and use them when the sprouts are about 1/2" long)" cookbook:simple_ayurvedic_sprout_salad recipeIngredient "1 tbsp chopped fresh cilantro" cookbook:simple_ayurvedic_sprout_salad recipeIngredient "1 tbsp extra-virgin olive oil" cookbook:simple_ayurvedic_sprout_salad recipeIngredient "1 tbsp lemon juice" cookbook:simple_ayurvedic_sprout_salad recipeIngredient "1 tbsp sunflower seeds" cookbook:simple_ayurvedic_sprout_salad recipeIngredient "Salt and black pepper to taste." cookbook:simple_ayurvedic_sprout_salad recipeInstructions ["Combine the veggies and sprouts in a glass bowl.","Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.","Add to the salad and toss well to mix.","Garnish with the cilantro and sunflower seeds and serve at room temperature or cool."] cookbook:simple_ayurvedic_sprout_salad type cookbook:recipes cookbook:simple_ayurvedic_sprout_salad url https://en.wikibooks.org/wiki/Cookbook:Simple_Ayurvedic_Sprout_Salad cookbook:simple_biryani difficulty 1 cookbook:simple_biryani label "simple biryani" cookbook:simple_biryani name "Simple biryani" cookbook:simple_biryani name "Simple Biryani" cookbook:simple_biryani recipeCategory category:chicken_recipes cookbook:simple_biryani recipeCategory category:rice_recipes cookbook:simple_biryani recipeFoodstuff cookbook:bay_leaf cookbook:simple_biryani recipeFoodstuff cookbook:butter cookbook:simple_biryani recipeFoodstuff cookbook:cardamom cookbook:simple_biryani recipeFoodstuff cookbook:chicken cookbook:simple_biryani recipeFoodstuff cookbook:cinnamon cookbook:simple_biryani recipeFoodstuff cookbook:coriander cookbook:simple_biryani recipeFoodstuff cookbook:onion cookbook:simple_biryani recipeFoodstuff cookbook:raisin cookbook:simple_biryani recipeFoodstuff cookbook:rice cookbook:simple_biryani recipeFoodstuff cookbook:stock cookbook:simple_biryani recipeFoodstuff cookbook:turmeric cookbook:simple_biryani recipeIngredient "100g raisins" cookbook:simple_biryani recipeIngredient "1 bay leaf" cookbook:simple_biryani recipeIngredient "1 cinnamon stick" cookbook:simple_biryani recipeIngredient "1 onion, large, chopped" cookbook:simple_biryani recipeIngredient "1 tsp tumeric" cookbook:simple_biryani recipeIngredient "2 tbsp coriander" cookbook:simple_biryani recipeIngredient "300g basmati rice, soaked in warm water for 30 minutes" cookbook:simple_biryani recipeIngredient "30g butter" cookbook:simple_biryani recipeIngredient "3 cardamom pods" cookbook:simple_biryani recipeIngredient "4 tbsp curry paste" cookbook:simple_biryani recipeIngredient "600g chicken, cut into pieces" cookbook:simple_biryani recipeIngredient "850ml chicken stock" cookbook:simple_biryani recipeInstructions ["Wash the rice with cold water until it run clear.","Cook the onions with the cardamom pods, bay leaves and cinnamon in the butter for 10 minutes.","Add the chicken, turmeric and curry paste and cook for 5 minutes.","Add the rice and raisins and then the chicken stock.","Cover the pan tightly and bring to the boil.","Reduce the heat to low and cook for 5 minutes.","Remove from the heat and rest for 10 minutes, allowing the rice to absorb any remaining moisture.","Stir in half the coriander and serve with the rest sprinkled over the top.","Add chopped chilli peppers to give a little more heat.","Sprinkle roasted nuts along with the coriander to provide a crunchy texture."] cookbook:simple_biryani recipeYield 4 servings cookbook:simple_biryani totalTime "prep: 10 minutes, cooking: ~30 minutes" cookbook:simple_biryani type cookbook:recipes cookbook:simple_biryani url https://en.wikibooks.org/wiki/Cookbook:Simple_biryani cookbook:simple_biryani url https://en.wikibooks.org/wiki/Cookbook:Simple_Biryani cookbook:simple_buttercream difficulty 2 cookbook:simple_buttercream label "simple buttercream" cookbook:simple_buttercream name "Simple Buttercream" cookbook:simple_buttercream recipeCategory category:dessert_recipes cookbook:simple_buttercream recipeCategory category:easy_recipes cookbook:simple_buttercream recipeCategory category:frosting_and_icing_recipes cookbook:simple_buttercream recipeCategory category:gluten-free_recipes cookbook:simple_buttercream recipeCategory category:medium_expensive_recipes cookbook:simple_buttercream recipeCategory category:recipes_with_metric_units cookbook:simple_buttercream recipeEquipment cookbook:mixer cookbook:simple_buttercream recipeFoodstuff cookbook:butter cookbook:simple_buttercream recipeFoodstuff cookbook:milk cookbook:simple_buttercream recipeFoodstuff cookbook:powdered_sugar cookbook:simple_buttercream recipeFoodstuff cookbook:vanilla cookbook:simple_buttercream recipeIngredient "200 g (1 cup) unsalted butter, softened" cookbook:simple_buttercream recipeIngredient "30 ml (2 tablespoons) milk" cookbook:simple_buttercream recipeIngredient "450g (4 cups) sifted powdered sugar" cookbook:simple_buttercream recipeIngredient "5 ml (1 teaspoon) vanilla extract" cookbook:simple_buttercream recipeInstructions ["Cream together butter and vanilla using a mixer.","Beat in powdered sugar one cup at a time, scraping sides and bottom of bowl regularly. Mixture will be very dry.","When all the sugar is incorporated, add milk and beat until incorporated."] cookbook:simple_buttercream recipeNotes "* To make chocolate buttercream, add 150g (3\/4 cup) unsweetened cocoa powder or 3 1-oz squares (84 g) unsweetened baking chocolate, melted, and increase the milk to 45-60 ml (3-4 tablespoons). * This is the simplest version of a recipe that has many. One of the most common changes is to substitute margarine shortening for some or all of the butter. This is prevalent especially in commercial kitchens because it is cheaper and it increases the stability of the icing at room temperature and makes it easier to work with, especially in large quantities or for long durations. Buttercreams made with unsalted butter, however, provide a more delicate texture and superior flavor and mouthfeel (texture) to buttercreams made with vegetable shortening. " cookbook:simple_buttercream recipeYield covers 1 8" round 2-layer cake cookbook:simple_buttercream totalTime "5 minutes" cookbook:simple_buttercream type cookbook:recipes cookbook:simple_buttercream url https://en.wikibooks.org/wiki/Cookbook:Simple_Buttercream cookbook:simple_chocolate_cheese_pie difficulty 1 cookbook:simple_chocolate_cheese_pie name "Simple Chocolate Cheese Pie" cookbook:simple_chocolate_cheese_pie recipeCategory category:baking_recipes cookbook:simple_chocolate_cheese_pie recipeCategory category:chocolate_recipes cookbook:simple_chocolate_cheese_pie recipeCategory category:cream_cheese_recipes cookbook:simple_chocolate_cheese_pie recipeCategory category:dessert_recipes cookbook:simple_chocolate_cheese_pie recipeCategory category:pie_recipes cookbook:simple_chocolate_cheese_pie recipeCategory category:recipes_with_metric_units cookbook:simple_chocolate_cheese_pie recipeCategory category:very_easy_recipes cookbook:simple_chocolate_cheese_pie recipeEquipment cookbook:mixing_bowl cookbook:simple_chocolate_cheese_pie recipeFoodstuff cookbook:chocolate cookbook:simple_chocolate_cheese_pie recipeFoodstuff cookbook:cream cookbook:simple_chocolate_cheese_pie recipeFoodstuff cookbook:cream_cheese cookbook:simple_chocolate_cheese_pie recipeFoodstuff cookbook:graham_cracker cookbook:simple_chocolate_cheese_pie recipeFoodstuff cookbook:powdered_sugar cookbook:simple_chocolate_cheese_pie recipeIngredient "1/4 cup (60g) of powdered sugar" cookbook:simple_chocolate_cheese_pie recipeIngredient "1/4 cup (60ml) of unsweetened or unsweetened baking cocoa" cookbook:simple_chocolate_cheese_pie recipeIngredient "1 ready-made Graham cracker crust (probably some product available specifically in the USA, based on something like a whole-wheat pie crust)" cookbook:simple_chocolate_cheese_pie recipeIngredient "8 ounces (225g) cream cheese" cookbook:simple_chocolate_cheese_pie recipeIngredient "8 ounces (225g) whipped cream" cookbook:simple_chocolate_cheese_pie recipeInstructions ["Melt the cream cheese and the whipped cream into a mixing bowl.","Stir in the remaining ingredients into the bowl.","Pour ingredients into the into ready-made crust","Cover and place in a refrigerator\/freezer. Remove when solid.","Serve."] cookbook:simple_chocolate_cheese_pie recipeNotes "*Fresh fruit, such as blueberries and cherries, make a nice addition. *Melted caramel makes a nice touch when dribbled on top. *Use fudge or melted chocolate bars in place of the cocoa. " cookbook:simple_chocolate_cheese_pie recipeYield 8 - 10 cookbook:simple_chocolate_cheese_pie totalTime "5 - 10 minutes preparation, must be frozen" cookbook:simple_chocolate_cheese_pie type cookbook:recipes cookbook:simple_chocolate_cheese_pie url https://en.wikibooks.org/wiki/Cookbook:Simple_Chocolate_Cheese_Pie cookbook:simple_italian_sausage_spaghetti_dinner difficulty 3 cookbook:simple_italian_sausage_spaghetti_dinner label "simple italian sausage spaghetti dinner" cookbook:simple_italian_sausage_spaghetti_dinner name "Simple Italian Sausage Spaghetti Dinner" cookbook:simple_italian_sausage_spaghetti_dinner recipeCategory category:american_recipes cookbook:simple_italian_sausage_spaghetti_dinner recipeCategory category:inexpensive_recipes cookbook:simple_italian_sausage_spaghetti_dinner recipeCategory category:italian_recipes cookbook:simple_italian_sausage_spaghetti_dinner recipeCategory category:main_course_recipes cookbook:simple_italian_sausage_spaghetti_dinner recipeCategory category:medium_difficulty_recipes cookbook:simple_italian_sausage_spaghetti_dinner recipeCategory category:pasta_recipes cookbook:simple_italian_sausage_spaghetti_dinner recipeCategory category:pasta_sauce_recipes cookbook:simple_italian_sausage_spaghetti_dinner recipeCategory category:sausage_recipes cookbook:simple_italian_sausage_spaghetti_dinner recipeCookingTechnique cookbook:chopping cookbook:simple_italian_sausage_spaghetti_dinner recipeCookingTechnique cookbook:dice cookbook:simple_italian_sausage_spaghetti_dinner recipeCuisine cookbook:cuisine_of_italy cookbook:simple_italian_sausage_spaghetti_dinner recipeCuisine cookbook:cuisine_of_the_united_states cookbook:simple_italian_sausage_spaghetti_dinner recipeCuisine cookbook:louisiana_creole_cuisine cookbook:simple_italian_sausage_spaghetti_dinner recipeCuisine cookbook:new_england_cuisine cookbook:simple_italian_sausage_spaghetti_dinner recipeEquipment cookbook:dutch_oven cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:garlic cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:olive_oil cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:onion cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:parmesan_cheese cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:pasta cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:sausage cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:sugar cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:tomato cookbook:simple_italian_sausage_spaghetti_dinner recipeFoodstuff cookbook:wine cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "¼ cup grated Parmesan cheese" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "½ cups red or dry white wine" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "½ pound mild or hot Italian sausage" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "1 (6-ounce) can no-salt-added tomato paste" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "1 small onion" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "1 teaspoon bottled minced garlic" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "1 teaspoon dried Italian seasoning" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "1 teaspoon olive oil" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "1 teaspoon sugar" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "2 (14-ounce) cans no-salt-added diced tomatoes" cookbook:simple_italian_sausage_spaghetti_dinner recipeIngredient "8 ounces whole grain thin spaghetti" cookbook:simple_italian_sausage_spaghetti_dinner recipeInstructions ["Prepare pasta according to package directions.","Meanwhile, heat oil in a 4\u00bd-quart saucepan or Dutch Oven over medium-high heat.","Peel and finely chop onion, adding to pan as you chop.","Remove casings from sausage, if necessary, and crumble sausage into the pan. Stir and cook, breaking up the sausage, until the sausage is cooked through and the onion is tender, about 5 minutes.","Add wine to pan and stir to loosen any brown bits on the bottom of the pan.","Add canned tomatoes and their juice, tomato paste, garlic, sugar and Italian seasoning.","Stir to combine, then reduce heat to medium-low.","Stir in Parmesan cheese, and cook until pasta is ready."] cookbook:simple_italian_sausage_spaghetti_dinner recipeNotes "* May substitute \u00bd cup chopped onion for small onion. * Sauce can simmer on low, after cheese is added, up to 30 minutes, if necessary. * Serve over hot, cooked pasta. " cookbook:simple_italian_sausage_spaghetti_dinner recipeYield 4 cookbook:simple_italian_sausage_spaghetti_dinner totalTime "1 hour" cookbook:simple_italian_sausage_spaghetti_dinner type cookbook:recipes cookbook:simple_italian_sausage_spaghetti_dinner url https://en.wikibooks.org/wiki/Cookbook:Simple_Italian_Sausage_Spaghetti_Dinner cookbook:simple_nachos label "simple nachos" cookbook:simple_nachos name "Simple Nachos" cookbook:simple_nachos recipeCategory category:appetizer_recipes cookbook:simple_nachos recipeCategory category:fried_recipes cookbook:simple_nachos recipeCategory category:ground_beef_recipes cookbook:simple_nachos recipeCategory category:main_course_recipes cookbook:simple_nachos recipeCategory category:mexican_recipes cookbook:simple_nachos recipeCategory category:recipes_with_metric_units cookbook:simple_nachos recipeCategory category:sour_cream_recipes cookbook:simple_nachos recipeCookingTechnique cookbook:browning cookbook:simple_nachos recipeCookingTechnique cookbook:simmering cookbook:simple_nachos recipeCuisine cookbook:cuisine_of_jalisco cookbook:simple_nachos recipeCuisine cookbook:cuisine_of_mexico cookbook:simple_nachos recipeCuisine cookbook:cuisine_of_yucatan cookbook:simple_nachos recipeEquipment cookbook:frying_pan cookbook:simple_nachos recipeFoodstuff cookbook:beef cookbook:simple_nachos recipeFoodstuff cookbook:cumin cookbook:simple_nachos recipeFoodstuff cookbook:green_pepper cookbook:simple_nachos recipeFoodstuff cookbook:sour_cream cookbook:simple_nachos recipeFoodstuff cookbook:tortilla_chip cookbook:simple_nachos recipeIngredient "1 can diced tomatoes with green chiles" cookbook:simple_nachos recipeIngredient "1 dash Mexican seasoning" cookbook:simple_nachos recipeIngredient "1 pound (450 g) lean ground beef (92% lean or better)" cookbook:simple_nachos recipeIngredient "2 tablespoons sour cream" cookbook:simple_nachos recipeIngredient "2 teaspoons or less taco seasoning mix (mostly cumin)" cookbook:simple_nachos recipeIngredient "corn tortilla chips" cookbook:simple_nachos recipeInstructions ["In a skillet, brown ground beef with Mexican seasoning and Taco Mix.","When beef is browned add the can of diced tomatoes with green chiles, cover and allow to simmer an additional 5 minutes.","Put tortilla chips on a large plate. Place 2 tablespoons of sour cream on plate. Sprinkle beef and diced tomato mixture over top of the chips.","Serve and enjoy."] cookbook:simple_nachos type cookbook:recipes cookbook:simple_nachos url https://en.wikibooks.org/wiki/Cookbook:Simple_Nachos cookbook:simple_roasted_oysters label "simple roasted oysters" cookbook:simple_roasted_oysters name "Simple Roasted Oysters" cookbook:simple_roasted_oysters recipeCategory category:oyster_recipes cookbook:simple_roasted_oysters recipeEquipment cookbook:colander cookbook:simple_roasted_oysters recipeEquipment cookbook:sauté_pan cookbook:simple_roasted_oysters recipeFoodstuff cookbook:oyster cookbook:simple_roasted_oysters recipeFoodstuff cookbook:pepper cookbook:simple_roasted_oysters recipeFoodstuff cookbook:salt cookbook:simple_roasted_oysters recipeIngredient "25 small live oysters" cookbook:simple_roasted_oysters recipeIngredient "salt and pepper to taste" cookbook:simple_roasted_oysters recipeInstructions ["Rinse the oysters in a colander and drain well.","Put the live oysters in the shell in a large saute pan on medium-high heat and leave them till their shells open a little.","Take them off the heat, open them on a plate, and season with salt and pepper."] cookbook:simple_roasted_oysters type cookbook:recipes cookbook:simple_roasted_oysters url https://en.wikibooks.org/wiki/Cookbook:Simple_Roasted_Oysters cookbook:simple_syrup label "simple syrup" cookbook:simple_syrup label "sugar syrup" cookbook:simple_syrup label "syrup" cookbook:simple_syrup name "Simple syrup" cookbook:simple_syrup name "Simple Syrup" cookbook:simple_syrup name "Sugar syrup" cookbook:simple_syrup recipeCategory category:sweeteners cookbook:simple_syrup recipeEquipment cookbook:saucepan cookbook:simple_syrup recipeFoodstuff cookbook:granulated_sugar cookbook:simple_syrup recipeFoodstuff cookbook:pectin cookbook:simple_syrup recipeFoodstuff cookbook:water cookbook:simple_syrup recipeIngredient "1 part water" cookbook:simple_syrup recipeIngredient "2 parts granulated sugar" cookbook:simple_syrup recipeInstructions ["Combine the sugar and cold water in a saucepan.","Bring the water to a boil over high heat, stirring constantly.","When all of the sugar has dissolved, remove from the heat and allow to cool to room temperature. This should only take a few minutes.","Transfer to a storage container, and refrigerate until needed."] cookbook:simple_syrup recipeNotes "*Food coloring can be added to make differently colored syrups. *Flavors and extracts can be added after the sugar dissolves, to create flavored syrups. *The ratio of sugar and water can be changed to make thinner or thicker syrup. Alternately, one can add pectin to make it gel. " cookbook:simple_syrup type cookbook:recipes cookbook:simple_syrup type cookbook:sweeteners cookbook:simple_syrup url https://en.wikibooks.org/wiki/Cookbook:Simple_syrup cookbook:simple_syrup url https://en.wikibooks.org/wiki/Cookbook:Simple_Syrup cookbook:simple_syrup url https://en.wikibooks.org/wiki/Cookbook:Sugar_syrup cookbook:si name "International System of Units" cookbook:si name "SI" cookbook:sindhi_biryani label "sindhi biryani" cookbook:sindhi_biryani name "Sindhi biryani" cookbook:sindhi_biryani name "Sindhi Biryani" cookbook:sindhi_biryani recipeCategory category:pakistani_recipes cookbook:sindhi_biryani recipeCategory category:rice_recipes cookbook:sindhi_biryani recipeCategory category:sindhi_recipes cookbook:sindhi_biryani recipeCuisine cookbook:cuisine_of_pakistan cookbook:sindhi_biryani recipeFoodstuff cookbook:bay_leaf cookbook:sindhi_biryani recipeFoodstuff cookbook:cardamom cookbook:sindhi_biryani recipeFoodstuff cookbook:cinnamon cookbook:sindhi_biryani recipeFoodstuff cookbook:clove cookbook:sindhi_biryani recipeFoodstuff cookbook:coriander cookbook:sindhi_biryani recipeFoodstuff cookbook:cumin cookbook:sindhi_biryani recipeFoodstuff cookbook:garlic cookbook:sindhi_biryani recipeFoodstuff cookbook:ginger cookbook:sindhi_biryani recipeFoodstuff cookbook:mint cookbook:sindhi_biryani recipeFoodstuff cookbook:mutton cookbook:sindhi_biryani recipeFoodstuff cookbook:onion cookbook:sindhi_biryani recipeFoodstuff cookbook:pepper cookbook:sindhi_biryani recipeFoodstuff cookbook:potato cookbook:sindhi_biryani recipeFoodstuff cookbook:rice cookbook:sindhi_biryani recipeFoodstuff cookbook:salt cookbook:sindhi_biryani recipeFoodstuff cookbook:tomato cookbook:sindhi_biryani recipeFoodstuff cookbook:yogurt cookbook:sindhi_biryani recipeIngredient "10-15 prunes (Aaloobukharay)" cookbook:sindhi_biryani recipeIngredient "10 cloves (Laung)" cookbook:sindhi_biryani recipeIngredient "10 pieces black pepper (Kali Mirch)" cookbook:sindhi_biryani recipeIngredient "1-1 1/2 kg mutton" cookbook:sindhi_biryani recipeIngredient "1/2 kg potato (cut into large chunks)" cookbook:sindhi_biryani recipeIngredient "1/2 kg tomato (chopped)" cookbook:sindhi_biryani recipeIngredient "1 cinnamon stick (Dalchini)" cookbook:sindhi_biryani recipeIngredient "1 kg basmati rice (soaked in water for at least 30 minutes)" cookbook:sindhi_biryani recipeIngredient "1 tsp cumin seeds (Zeera)" cookbook:sindhi_biryani recipeIngredient "1 tsp red chili powder" cookbook:sindhi_biryani recipeIngredient "250 g oil" cookbook:sindhi_biryani recipeIngredient "250 g yogurt" cookbook:sindhi_biryani recipeIngredient "2 Indian bay leaves (Tez Patta)" cookbook:sindhi_biryani recipeIngredient "2 pinches yellow food coloring" cookbook:sindhi_biryani recipeIngredient "2 tbsp coriander leaves (Dhaniya)" cookbook:sindhi_biryani recipeIngredient "2 tbsp mint leaves (Podina)" cookbook:sindhi_biryani recipeIngredient "2 tsp garlic paste (Lehsan)" cookbook:sindhi_biryani recipeIngredient "2 tsp ginger (Adrak)" cookbook:sindhi_biryani recipeIngredient "3 medium onions" cookbook:sindhi_biryani recipeIngredient "4 black cardamom pods (Bari Ilaichi)" cookbook:sindhi_biryani recipeIngredient "4 tsp salt" cookbook:sindhi_biryani recipeIngredient "6 green chilies" cookbook:sindhi_biryani recipeIngredient "8 green cardamom pods (Chhoti Ilaichi)" cookbook:sindhi_biryani type cookbook:recipes cookbook:sindhi_biryani url https://en.wikibooks.org/wiki/Cookbook:Sindhi_biryani cookbook:sindhi_biryani url https://en.wikibooks.org/wiki/Cookbook:Sindhi_Biryani cookbook:sindhi_food name "Sindhi Food" cookbook:sindhi_food url https://en.wikibooks.org/wiki/Cookbook:Sindhi_Food cookbook:sinigang label "sinigang" cookbook:sinigang name "Sinigang" cookbook:sinigang recipeCategory category:chile_recipes cookbook:sinigang recipeCategory category:filipino_recipes cookbook:sinigang recipeCategory category:pork_recipes cookbook:sinigang recipeCategory category:recipes_with_metric_units cookbook:sinigang recipeCategory category:soup_recipes cookbook:sinigang recipeCategory category:tamarind_recipes cookbook:sinigang recipeCategory category:taro_recipes cookbook:sinigang recipeCookingTechnique cookbook:sautéing cookbook:sinigang recipeCuisine cookbook:cuisine_of_the_philippines cookbook:sinigang recipeFoodstuff cookbook:chiles cookbook:sinigang recipeFoodstuff cookbook:fish_sauce cookbook:sinigang recipeFoodstuff cookbook:horseradish cookbook:sinigang recipeFoodstuff cookbook:kangkung cookbook:sinigang recipeFoodstuff cookbook:onion cookbook:sinigang recipeFoodstuff cookbook:pork cookbook:sinigang recipeFoodstuff cookbook:tamarind cookbook:sinigang recipeFoodstuff cookbook:taro_root cookbook:sinigang recipeFoodstuff cookbook:tomato cookbook:sinigang recipeIngredient "½-1kilo pork belly (cubed)" cookbook:sinigang recipeIngredient "1-3 Onions, quartered (for boiling)" cookbook:sinigang recipeIngredient "1 onion (chopped)" cookbook:sinigang recipeIngredient "200g String beans, chopped in inch slices" cookbook:sinigang recipeIngredient "250g kangkung (water spinach) leaves or other leafy yet crunchy vegetable even when cooked." cookbook:sinigang recipeIngredient "250g taro root, diced or sliced into chunks." cookbook:sinigang recipeIngredient "3-4 horseradish (sliced)" cookbook:sinigang recipeIngredient "3 Green chiles Serrano or any very fragrant variety. (Semi-hot chili is a must, not burning hot)" cookbook:sinigang recipeIngredient "4-6 tomatoes (quartered)" cookbook:sinigang recipeIngredient "5 Tbs fish sauce" cookbook:sinigang recipeIngredient "MSG, optional" cookbook:sinigang recipeIngredient "Salt and Pepper" cookbook:sinigang recipeIngredient "Sampaloc fruits (tamarind) (or Ready to use Tamarind Pack)" cookbook:sinigang recipeIngredient "water, enough to cover all ingredients in pot" cookbook:sinigang recipeInstructions ["Boil tamarind until shells crack, then work the flesh away from the seeds and strain, reserving all the liquid for the soup. (Skip this process if packed tamarind base is to be used).","Saut\u00e9 onions in another large pot. Reserve some onions for boiling.","Add the tomato, and pork, and saute until Pork is no more pink in color.","Add water or boiled tamarind stock. Boil until tender.","Add Taro root. Simmer until soft and tender. The soup is starting to thicken in this moment.","Add the horseradish and simmer until tender-crunchy.","Add the rest of the vegetables, and simmer for another 2-3 minutes.","If you aren't using boiled tamarind stock, just check if all ingredients were cooked enough, then add tamarind pack.","Add fish sauce, salt, pepper and MSG to taste. Top with green chillies."] cookbook:sinigang type cookbook:recipes cookbook:sinigang url https://en.wikibooks.org/wiki/Cookbook:Sinigang cookbook:sinki label "sinki" cookbook:siquilpac label "siquilpac" cookbook:sirab_shirdon label "sirab shirdon" cookbook:sirene_cheese label "sirene" cookbook:sirene_po_shopski label "sirene po shopski" cookbook:sirene_po_shopski name "Sirene po Shopski" cookbook:sirene_po_shopski recipeCategory category:baked_recipes cookbook:sirene_po_shopski recipeCategory category:bell_pepper_recipes cookbook:sirene_po_shopski recipeCategory category:bulgarian_recipes cookbook:sirene_po_shopski recipeCategory category:cheese_recipes cookbook:sirene_po_shopski recipeCategory category:egg_recipes cookbook:sirene_po_shopski recipeCategory category:main_course_recipes cookbook:sirene_po_shopski recipeCategory category:recipes_with_metric_units cookbook:sirene_po_shopski recipeCategory category:tomato_recipes cookbook:sirene_po_shopski recipeCuisine cookbook:cuisine_of_bulgaria cookbook:sirene_po_shopski recipeFoodstuff cookbook:egg cookbook:sirene_po_shopski recipeFoodstuff cookbook:tomato cookbook:sirene_po_shopski recipeIngredient "150 grams yellow cheese" cookbook:sirene_po_shopski recipeIngredient "2 chopped roasted bell peppers" cookbook:sirene_po_shopski recipeIngredient "2 eggs" cookbook:sirene_po_shopski recipeIngredient "2 hot peppers" cookbook:sirene_po_shopski recipeIngredient "2 sliced tomatoes" cookbook:sirene_po_shopski recipeIngredient "400 grams white cheese" cookbook:sirene_po_shopski recipeIngredient "oregano, parsley or any other dry green spice" cookbook:sirene_po_shopski recipeInstructions ["Take two small earthware pots with lids ("gyuveche" pots) and put a layer of cheese, then a layer of peppers and tomatoes, then more cheese.","Bake for about 20 minutes or until the cheese is melted.","Then break an egg on top of each dish and cook till the egg is the consistency you like."] cookbook:sirene_po_shopski type cookbook:recipes cookbook:sirene_po_shopski url https://en.wikibooks.org/wiki/Cookbook:Sirene_po_Shopski cookbook:sirniki label "sirniki" cookbook:sirniki label "syrniki" cookbook:sirniki name "Sirniki" cookbook:sirniki recipeCategory category:egg_recipes cookbook:sirniki recipeCategory category:fritter_recipes cookbook:sirniki recipeCategory category:pan_fried_recipes cookbook:sirniki recipeCategory category:recipes_with_metric_units cookbook:sirniki recipeCategory category:russian_recipes cookbook:sirniki recipeCategory category:vegetarian_recipes cookbook:sirniki recipeCuisine cookbook:cuisine_of_russia cookbook:sirniki recipeFoodstuff cookbook:cottage_cheese cookbook:sirniki recipeFoodstuff cookbook:egg cookbook:sirniki recipeFoodstuff cookbook:flour cookbook:sirniki recipeFoodstuff cookbook:salt cookbook:sirniki recipeFoodstuff cookbook:sugar cookbook:sirniki recipeIngredient "1 teaspoon salt" cookbook:sirniki recipeIngredient "2 eggs" cookbook:sirniki recipeIngredient "2 tablespoons sugar" cookbook:sirniki recipeIngredient "500 grams cottage cheese" cookbook:sirniki recipeIngredient "6 tablespoons flour" cookbook:sirniki recipeInstructions ["Mix cottage cheese, eggs, flour, sugar and salt.","Take piece of paste, make round, flat shape and put on warm frying pan with oil or melted butter.","Wait until it becomes gold colour and flip.","When it is brown on both sides you can eat it."] cookbook:sirniki type cookbook:recipes cookbook:sirniki url https://en.wikibooks.org/wiki/Cookbook:Sirniki cookbook:si type cookbook:cookbook/units_of_measurement cookbook:si url https://en.wikibooks.org/wiki/Cookbook:International_System_of_Units cookbook:si url https://en.wikibooks.org/wiki/Cookbook:SI cookbook:six_layer_casserole difficulty 2 cookbook:six_layer_casserole label "six layer casserole" cookbook:six_layer_casserole name "Six Layer Casserole" cookbook:six_layer_casserole recipeCategory category:baked_recipes cookbook:six_layer_casserole recipeCategory category:casserole_recipes cookbook:six_layer_casserole recipeCategory category:easy_recipes cookbook:six_layer_casserole recipeCategory category:ground_beef_recipes cookbook:six_layer_casserole recipeCategory category:meat_recipes cookbook:six_layer_casserole recipeCategory category:midwestern_u.s._recipes cookbook:six_layer_casserole recipeCategory category:potato_recipes cookbook:six_layer_casserole recipeCategory category:rice_recipes cookbook:six_layer_casserole recipeCategory category:tomato_recipes cookbook:six_layer_casserole recipeCuisine cookbook:midwestern_cuisine cookbook:six_layer_casserole recipeFoodstuff cookbook:beef cookbook:six_layer_casserole recipeFoodstuff cookbook:carrot cookbook:six_layer_casserole recipeFoodstuff cookbook:onion cookbook:six_layer_casserole recipeFoodstuff cookbook:pepper cookbook:six_layer_casserole recipeFoodstuff cookbook:potato cookbook:six_layer_casserole recipeFoodstuff cookbook:rice cookbook:six_layer_casserole recipeFoodstuff cookbook:salt cookbook:six_layer_casserole recipeFoodstuff cookbook:tomato cookbook:six_layer_casserole recipeIngredient "1 10 oz. can tomato soup (you may also use home canned tomato sauce)" cookbook:six_layer_casserole recipeIngredient "1/2 cup diced onion" cookbook:six_layer_casserole recipeIngredient "1/2 cup raw rice" cookbook:six_layer_casserole recipeIngredient "1 cup carrots diced" cookbook:six_layer_casserole recipeIngredient "1 lb. ground beef" cookbook:six_layer_casserole recipeIngredient "2 cups diced potatoes" cookbook:six_layer_casserole recipeIngredient "2 cups water" cookbook:six_layer_casserole recipeIngredient "salt and pepper" cookbook:six_layer_casserole recipeInstructions ["Spread layers of raw vegetables and rice in a 9" x 9" baking dish in the order mentioned above and crumble raw hamburger on the top.","Mix the soup and water and pour over all.","Add salt and pepper on top.","Bake about 1 1\/2 - 2 hours at 350 degrees."] cookbook:six_layer_casserole recipeNotes "* After dishing some of the casserole to your plate, spread ketchup over the top. It may sound odd but it tastes great. * If you double the recipe, use a tall 9" x 13" baking dish and bake it a little longer. " cookbook:six_layer_casserole recipeYield 6 cookbook:six_layer_casserole totalTime "2 hours 20 minutes" cookbook:six_layer_casserole type cookbook:recipes cookbook:six_layer_casserole url https://en.wikibooks.org/wiki/Cookbook:Six_Layer_Casserole cookbook:sizzling_sisig label "sisig" cookbook:sizzling_sisig name "Sisig" cookbook:sizzling_sisig name "Sizzling Sisig" cookbook:sizzling_sisig recipeCategory category:chile_recipes cookbook:sizzling_sisig recipeCategory category:filipino_recipes cookbook:sizzling_sisig recipeCategory category:liver_recipes cookbook:sizzling_sisig recipeCategory category:pork_recipes cookbook:sizzling_sisig recipeCuisine cookbook:cuisine_of_the_philippines cookbook:sizzling_sisig recipeFoodstuff cookbook:beef cookbook:sizzling_sisig recipeFoodstuff cookbook:brown_sugar cookbook:sizzling_sisig recipeFoodstuff cookbook:chiles cookbook:sizzling_sisig recipeFoodstuff cookbook:garlic cookbook:sizzling_sisig recipeFoodstuff cookbook:liver cookbook:sizzling_sisig recipeFoodstuff cookbook:oil_and_fat cookbook:sizzling_sisig recipeFoodstuff cookbook:onion cookbook:sizzling_sisig recipeFoodstuff cookbook:pepper cookbook:sizzling_sisig recipeFoodstuff cookbook:pork cookbook:sizzling_sisig recipeFoodstuff cookbook:stock cookbook:sizzling_sisig recipeFoodstuff cookbook:vinegar cookbook:sizzling_sisig recipeIngredient "¼ cup grilled liver (diced)" cookbook:sizzling_sisig recipeIngredient "½ kilo of pig's heart (grilled and minced)" cookbook:sizzling_sisig recipeIngredient "½ kilo of pig's intestines (grilled and minced)" cookbook:sizzling_sisig recipeIngredient "½ kilo of pig's lungs (grilled and minced)" cookbook:sizzling_sisig recipeIngredient "1½ kilo pork head" cookbook:sizzling_sisig recipeIngredient "1½ tablespoons liquid seasoning" cookbook:sizzling_sisig recipeIngredient "1 cup beef stock" cookbook:sizzling_sisig recipeIngredient "1 cup vinegar (sukang iloko would be good)" cookbook:sizzling_sisig recipeIngredient "1 head garlic (minced)" cookbook:sizzling_sisig recipeIngredient "1 teaspoon black pepper" cookbook:sizzling_sisig recipeIngredient "1 teaspoon brown sugar" cookbook:sizzling_sisig recipeIngredient "2 pieces red pepper (minced)" cookbook:sizzling_sisig recipeIngredient "2 small onions (minced)" cookbook:sizzling_sisig recipeIngredient "2 tablespoons oil from the pork fat" cookbook:sizzling_sisig recipeIngredient "6 pieces hot chili pepper (minced)" cookbook:sizzling_sisig recipeInstructions ["Grill pork head to remove hair.","Boil pork head until tender.","Take out all the meat and dice.","In a saut\u00e9 pan, heat oil and saut\u00e9 garlic, onion, red pepper, pork meat and liver.","Season with liquid seasoning, black pepper, and brown sugar.","Pour in beef stock and cook until meat is tender and starts to oil again.","Add minced chili pepper last.","Serve on a sizzling plate."] cookbook:sizzling_sisig type cookbook:recipes cookbook:sizzling_sisig url https://en.wikibooks.org/wiki/Cookbook:Sisig cookbook:sizzling_sisig url https://en.wikibooks.org/wiki/Cookbook:Sizzling_Sisig cookbook:skate label "skate" cookbook:skate name "Skate" cookbook:skate recipeCategory category:saltwater_fish cookbook:skate type cookbook:ingredients cookbook:skate type cookbook:saltwater_fish cookbook:skate type cookbook:seafood cookbook:skate url https://en.wikibooks.org/wiki/Cookbook:Skate cookbook:skewering label "skewer" cookbook:skewer label "skewers" cookbook:skillet_cornbread difficulty 3 cookbook:skillet_cornbread label "skillet corn bread" cookbook:skillet_cornbread label "skillet cornbread" cookbook:skillet_cornbread name "Skillet Cornbread" cookbook:skillet_cornbread recipeCategory category:baking_recipes cookbook:skillet_cornbread recipeCategory category:bread_recipes cookbook:skillet_cornbread recipeCategory category:cornbread_recipes cookbook:skillet_cornbread recipeCategory category:medium_difficulty_recipes cookbook:skillet_cornbread recipeCategory category:recipes_with_metric_units cookbook:skillet_cornbread recipeCategory category:southern_u.s._recipes cookbook:skillet_cornbread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:skillet_cornbread recipeCuisine cookbook:southern_cuisine cookbook:skillet_cornbread recipeFoodstuff cookbook:baking_powder cookbook:skillet_cornbread recipeFoodstuff cookbook:butter cookbook:skillet_cornbread recipeFoodstuff cookbook:cornmeal cookbook:skillet_cornbread recipeFoodstuff cookbook:egg cookbook:skillet_cornbread recipeFoodstuff cookbook:flour cookbook:skillet_cornbread recipeFoodstuff cookbook:lard cookbook:skillet_cornbread recipeFoodstuff cookbook:milk cookbook:skillet_cornbread recipeFoodstuff cookbook:salt cookbook:skillet_cornbread recipeFoodstuff cookbook:white_sugar cookbook:skillet_cornbread recipeIngredient "1 1/4 cups yellow or white corn meal" cookbook:skillet_cornbread recipeIngredient "1 cup milk or buttermilk." cookbook:skillet_cornbread recipeIngredient "1 egg" cookbook:skillet_cornbread recipeIngredient "1 to 2 tablespoons white sugar" cookbook:skillet_cornbread recipeIngredient "2 1/2 teaspoons baking powder" cookbook:skillet_cornbread recipeIngredient "2 to 3 tablespoons melted butter or pan drippings" cookbook:skillet_cornbread recipeIngredient "3/4 cup white all-purpose flour" cookbook:skillet_cornbread recipeIngredient "3/4 teaspoons salt" cookbook:skillet_cornbread recipeInstructions ["Preheat the oven to 425\u00b0F (220\u00b0C)","Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.","Preheat the skillet until the drippings\/oil is smoking. This ensures a good crust on the bottom of the cornbread.","In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.","In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.","Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.","Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread."] cookbook:skillet_cornbread recipeNotes "*Ideally, all ingredients should be at room temperature (about 75\u00b0F (24\u00b0C)) for this recipe. However, a good result can still be had if this is not the case. *Yellow corn meal is preferable to white corn meal, but this can vary according to locality and personal taste. *Optionally, 1\/4 to 1\/2 cup of diced cooked ham or crumbled bacon can be added to the batter before pouring into the skillet. This may add a few minutes to the baking time. *The skillet must be oven-safe. Ideally, skillet cornbread should be baked in a cast-iron skillet. " cookbook:skillet_cornbread recipeYield varies cookbook:skillet_cornbread totalTime "45 minutes" cookbook:skillet_cornbread type cookbook:recipes cookbook:skillet_cornbread url https://en.wikibooks.org/wiki/Cookbook:Skillet_Cornbread cookbook:skillet_lasagna name "Skillet Lasagna" cookbook:skillet_lasagna recipeCategory category:ground_beef_recipes cookbook:skillet_lasagna recipeCategory category:lasagne_recipes cookbook:skillet_lasagna recipeCategory category:pan_fried_recipes cookbook:skillet_lasagna recipeCategory category:pasta_recipes cookbook:skillet_lasagna recipeCookingTechnique cookbook:dice cookbook:skillet_lasagna recipeFoodstuff cookbook:beef cookbook:skillet_lasagna recipeFoodstuff cookbook:bell_pepper cookbook:skillet_lasagna recipeFoodstuff cookbook:garlic cookbook:skillet_lasagna recipeFoodstuff cookbook:mozzarella_cheese cookbook:skillet_lasagna recipeFoodstuff cookbook:pasta cookbook:skillet_lasagna recipeFoodstuff cookbook:water cookbook:skillet_lasagna recipeIngredient "10 uncooked noodles, broken into squares" cookbook:skillet_lasagna recipeIngredient "1 26. oz jar of pasta sauce" cookbook:skillet_lasagna recipeIngredient "1/3 cup Italian salad dressing" cookbook:skillet_lasagna recipeIngredient "1 clove garlic" cookbook:skillet_lasagna recipeIngredient "1 cup shredded mozzarella cheese" cookbook:skillet_lasagna recipeIngredient "1 cup water" cookbook:skillet_lasagna recipeIngredient "1 diced green bell pepper" cookbook:skillet_lasagna recipeIngredient "1 pound lean ground beef" cookbook:skillet_lasagna type cookbook:recipes cookbook:skillet_lasagna url https://en.wikibooks.org/wiki/Cookbook:Skillet_Lasagna cookbook:skimmer label "skimmer" cookbook:skim_milk_powder label "skim milk powder" cookbook:skirret label "skirret" cookbook:slicing label "slice" cookbook:slicing label "sliced" cookbook:slicing label "slicing" cookbook:slicing name "Slicing" cookbook:slicing recipeCategory category:food_preparation_methods cookbook:slicing type cookbook:cooking_techniques cookbook:slicing type cookbook:food_preparation_methods cookbook:slicing url https://en.wikibooks.org/wiki/Cookbook:Slicing cookbook:slinger label "slinger" cookbook:slinger name "Slinger" cookbook:slinger recipeCategory category:breakfast_recipes cookbook:slinger recipeCategory category:chili_recipes cookbook:slinger recipeCategory category:egg_recipes cookbook:slinger recipeCategory category:ground_beef_recipes cookbook:slinger recipeCategory category:pan_fried_recipes cookbook:slinger recipeCategory category:recipes_with_metric_units cookbook:slinger recipeFoodstuff cookbook:cheese cookbook:slinger recipeFoodstuff cookbook:egg cookbook:slinger recipeFoodstuff cookbook:onion cookbook:slinger recipeIngredient "1 hamburger patty" cookbook:slinger recipeIngredient "2 eggs" cookbook:slinger recipeIngredient "Cheese (grated works best)" cookbook:slinger recipeIngredient "Chili" cookbook:slinger recipeIngredient "Hash browns" cookbook:slinger recipeIngredient "Onion" cookbook:slinger recipeInstructions ["Cook the eggs in any manner you wish.","Cook the hamburger patty.","Cook the chili.","Dice the onion.","Place the hashbrowns and patty on a plate then put the eggs upon the patty and top it all with the chili, cheese, and onion"] cookbook:slinger type cookbook:recipes cookbook:slinger url https://en.wikibooks.org/wiki/Cookbook:Slinger cookbook:sloppy_joes difficulty 2 cookbook:sloppy_joes label "sloppy joe" cookbook:sloppy_joes label "sloppy joes" cookbook:sloppy_joes name "Sloppy Joe" cookbook:sloppy_joes name "Sloppy Joes" cookbook:sloppy_joes recipeCategory category:american_recipes cookbook:sloppy_joes recipeCategory category:barbecue_sauce_recipes cookbook:sloppy_joes recipeCategory category:beef_recipes cookbook:sloppy_joes recipeCategory category:easy_recipes cookbook:sloppy_joes recipeCategory category:ground_beef_recipes cookbook:sloppy_joes recipeCategory category:midwestern_u.s._recipes cookbook:sloppy_joes recipeCategory category:pan_fried_recipes cookbook:sloppy_joes recipeCategory category:recipes_with_metric_units cookbook:sloppy_joes recipeCategory category:sandwich_recipes cookbook:sloppy_joes recipeCookingTechnique cookbook:simmering cookbook:sloppy_joes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:sloppy_joes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:sloppy_joes recipeCuisine cookbook:midwestern_cuisine cookbook:sloppy_joes recipeCuisine cookbook:new_england_cuisine cookbook:sloppy_joes recipeIngredient "1/4 cup chopped green bell pepper (optional)" cookbook:sloppy_joes recipeIngredient "1/4 cup chopped onion (optional)" cookbook:sloppy_joes recipeIngredient "1 cup barbecue sauce" cookbook:sloppy_joes recipeIngredient "1 cup ketchup" cookbook:sloppy_joes recipeIngredient "1 pound (450g) of ground beef" cookbook:sloppy_joes recipeIngredient "1 tablespoon chili powder" cookbook:sloppy_joes recipeIngredient "1 tablespoon garlic powder" cookbook:sloppy_joes recipeInstructions ["Brown the ground beef, onions, and peppers in skillet on medium heat.","Drain the liquid from the mixture.","Dump the ground beef back on the skillet.","While on medium heat mix in the ketchup, barbecue sauce, garlic powder, and chili powder in any order","Simmer for 20 minutes","Meatless Sloppy Joes"] cookbook:sloppy_joes recipeYield 8 cookbook:sloppy_joes totalTime "prep: 10 minutes , cooking: 20 minutes" cookbook:sloppy_joes type cookbook:recipes cookbook:sloppy_joes url https://en.wikibooks.org/wiki/Cookbook:Sloppy_Joe cookbook:sloppy_joes url https://en.wikibooks.org/wiki/Cookbook:Sloppy_Joes cookbook:slotted_spoon label "slotted spoon" cookbook:slotted_spoon name "Slotted Spoon" cookbook:slotted_spoon type cookbook:cookbook/equipment cookbook:slotted_spoon url https://en.wikibooks.org/wiki/Cookbook:Slotted_Spoon cookbook:slovenia type cookbook:cuisines cookbook:slovenia type cookbook:cuisines_by_country cookbook:slow_cooker_baby_back_ribs name "Slow Cooker Baby Back Ribs" cookbook:slow_cooker_baby_back_ribs recipeCategory category:main_course_recipes cookbook:slow_cooker_baby_back_ribs recipeCategory category:pork_recipes cookbook:slow_cooker_baby_back_ribs recipeCategory category:slow_cooker_recipes cookbook:slow_cooker_baby_back_ribs recipeCategory category:vinegar_recipes cookbook:slow_cooker_baby_back_ribs recipeIngredient "1/2 cup apple cider vinegar" cookbook:slow_cooker_baby_back_ribs recipeIngredient "1/3 cup honey" cookbook:slow_cooker_baby_back_ribs recipeIngredient "1 tbs all-purpose flour" cookbook:slow_cooker_baby_back_ribs recipeIngredient "1 tbs hickory-flavored liquid smoke" cookbook:slow_cooker_baby_back_ribs recipeIngredient "2 1/2 pounds cut-up baby back pork ribs" cookbook:slow_cooker_baby_back_ribs recipeIngredient "2 tbs Worcestershire sauce" cookbook:slow_cooker_baby_back_ribs recipeIngredient "Rib Rub" cookbook:slow_cooker_baby_back_ribs recipeInstructions ["Season ribs liberally with Rub. Refrigerate overnight.","The next day, combine remaining ingredients. Place ribs in the bottom of a slow cooker and pour mixture over. Cover and cook on low 8-9 hours or until ribs are tender. Serve warm."] cookbook:slow_cooker_baby_back_ribs type cookbook:recipes cookbook:slow_cooker_baby_back_ribs url https://en.wikibooks.org/wiki/Cookbook:Slow_Cooker_Baby_Back_Ribs cookbook:slow_cooker_chicken_noodle_soup label "slow cooker chicken noodle soup" cookbook:slow_cooker label "crock pot" cookbook:slow_cooker label "slow cooker" cookbook:slow_cooker label "slow cooker or crock pot" cookbook:slow_cooker name "Crock Pot" cookbook:slow_cooker name "Slow Cooker" cookbook:slow_cooker_pork_chops name "Slow Cooker Pork Chops" cookbook:slow_cooker_pork_chops recipeCategory category:apple_recipes cookbook:slow_cooker_pork_chops recipeCategory category:main_course_recipes cookbook:slow_cooker_pork_chops recipeCategory category:pork_chop_recipes cookbook:slow_cooker_pork_chops recipeCategory category:slow_cooker_recipes cookbook:slow_cooker_pork_chops recipeIngredient "1/2 cup white wine" cookbook:slow_cooker_pork_chops recipeIngredient "1/4 cup Worcestershire sauce" cookbook:slow_cooker_pork_chops recipeIngredient "2 tbs apple cider vinegar" cookbook:slow_cooker_pork_chops recipeIngredient "2 tbs firmly packed dark brown sugar" cookbook:slow_cooker_pork_chops recipeIngredient "4 thick cut pork rib chops" cookbook:slow_cooker_pork_chops recipeIngredient "8 dried apple rings" cookbook:slow_cooker_pork_chops recipeIngredient "Chop rub" cookbook:slow_cooker_pork_chops recipeIngredient "Olive oil" cookbook:slow_cooker_pork_chops recipeInstructions ["Brush chops with olive oil and season liberally with Rub. Set aside.","Heat a large stainless steel or cast iron skillet over high heat. Add pork chops and cook until browned and slightly charred on both sides.","Remove and set aside.","Place pan back on heat and deglaze with white wine. Pour out wine and reserve.","Place apples in the bottom of a crockpot. Place pork chops on top and drizzle with remaining ingredients.","Cook on low 7-8 hours.","Drain apples and pork into a large saucepan. Bring liquid to a boil over high heat until reduced by half.","Pour liquid back over pork chops and serve warm."] cookbook:slow_cooker_pork_chops type cookbook:recipes cookbook:slow_cooker_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Slow_Cooker_Pork_Chops cookbook:slow_cooker recipeCategory category:slow_cooker_recipes cookbook:slow_cooker type cookbook:cookbook/equipment cookbook:slow_cooker url https://en.wikibooks.org/wiki/Cookbook:Crock_Pot cookbook:slow_cooker url https://en.wikibooks.org/wiki/Cookbook:Slow_Cooker cookbook:slow-roasted_strip_steak name "Slow-Roasted Strip Steak" cookbook:slow-roasted_strip_steak recipeCategory category:american_recipes cookbook:slow-roasted_strip_steak recipeCategory category:beef_recipes cookbook:slow-roasted_strip_steak recipeCategory category:main_course_recipes cookbook:slow-roasted_strip_steak recipeCategory category:roasted_recipes cookbook:slow-roasted_strip_steak recipeCategory category:wine_recipes cookbook:slow-roasted_strip_steak recipeCuisine cookbook:cuisine_of_the_united_states cookbook:slow-roasted_strip_steak recipeCuisine cookbook:louisiana_creole_cuisine cookbook:slow-roasted_strip_steak recipeCuisine cookbook:new_england_cuisine cookbook:slow-roasted_strip_steak recipeIngredient "1/2 cup beef broth" cookbook:slow-roasted_strip_steak recipeIngredient "1 cup red wine" cookbook:slow-roasted_strip_steak recipeIngredient "4 6-8 ounce strip steaks" cookbook:slow-roasted_strip_steak recipeIngredient "Extra-virgin olive oil" cookbook:slow-roasted_strip_steak recipeIngredient "Salt and freshly ground black pepper" cookbook:slow-roasted_strip_steak recipeInstructions ["Heat a large cast iron skillet over high heat for 6 minutes.","Meanwhile, brush steaks liberally with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Place steaks in pan and cook until browned and slightly charred on both sides. Remove to a roasting rack set in a roasting pan.","Insert a probe thermometer into one of the steaks and bake at 225 degrees until internal temperature reaches 140 degrees F for medium-rare.","Remove steaks from pan and keep warm.","Skim fat from drippings and place pan on high heat on two burners. Deglaze pan with broth. Bring to a boil and cook until liquid has reduced by 2\/3.","Remove pan from heat and add wine. Once alcohol has cooked off, place pan back on two burners. Cook until liquid has reduced by 2\/3.","Pour into a squirt bottle. Make a fancy plate with the sauce and serve warm."] cookbook:slow-roasted_strip_steak type cookbook:recipes cookbook:slow-roasted_strip_steak url https://en.wikibooks.org/wiki/Cookbook:Slow-Roasted_Strip_Steak cookbook:slurry label "slurry" cookbook:slush label "slush" cookbook:smoked_eulachons label "smoked eulachons" cookbook:smoked_eulachons name "Smoked Eulachons" cookbook:smoked_eulachons recipeCategory category:fish_recipes cookbook:smoked_eulachons recipeCategory category:smoked_recipes cookbook:smoked_eulachons recipeInstructions ["1. Wash the eulachons well under running water.","2. Place the fish in a barrel of fresh water to which has been added enough coarse salt to float a potato.","3. Soak for about \u00bd hour to 1 hour or until their eyes turn white.","4. Hang the eulachons for smoking by threading on cedar sticks.","5. Hang the eulachon heavy sticks from the rafters in the smokehouse, making sure the fish are not touching each other.","6. Start the fire after the eulachon finish dripping. Use alder wood for smoking.","7. Smoke the eulachon for 2-6 days. Smoke longer for drier fish.","Half smoked eulachons (i.e., left one to two days in the smokehouse) may be canned."] cookbook:smoked_eulachons type cookbook:recipes cookbook:smoked_eulachons url https://en.wikibooks.org/wiki/Cookbook:Smoked_Eulachons cookbook:smoked_garlic_chicken name "Smoked Garlic Chicken" cookbook:smoked_garlic_chicken recipeCategory category:chicken_recipes cookbook:smoked_garlic_chicken recipeCategory category:garlic_recipes cookbook:smoked_garlic_chicken recipeCategory category:main_course_recipes cookbook:smoked_garlic_chicken recipeCategory category:smoked_recipes cookbook:smoked_garlic_chicken recipeIngredient "1 1/2 tbs cayenne pepper" cookbook:smoked_garlic_chicken recipeIngredient "1/4 cup paprika" cookbook:smoked_garlic_chicken recipeIngredient "1 tbs black peppercorns, cracked" cookbook:smoked_garlic_chicken recipeIngredient "1 tbs salt" cookbook:smoked_garlic_chicken recipeIngredient "2 tbs chili powder" cookbook:smoked_garlic_chicken recipeIngredient "2 tbs garlic powder" cookbook:smoked_garlic_chicken recipeIngredient "2 tbs lemon pepper" cookbook:smoked_garlic_chicken recipeIngredient "4 whole chicken leg quarters, skin removed" cookbook:smoked_garlic_chicken recipeIngredient "Forearm-sized mesquite wood chunks" cookbook:smoked_garlic_chicken recipeIngredient "Yellow mustard" cookbook:smoked_garlic_chicken recipeInstructions ["Combine seasonings. Set aside.","Brush chicken with mustard. This will help make a crust. Press seasoning mixture into both sides of meat. Refrigerate 30 minutes.","Preheat smoker to 225 degrees F with mesquite. Add chicken pieces and insert a probe thermometer into one of them. Cook, adding wood as needed, until internal temperature reaches 170 degrees F.","Move to a very. very high grill and cook until charred and marked. Flip and repeat.","Serve immediately with desired side dishes."] cookbook:smoked_garlic_chicken type cookbook:recipes cookbook:smoked_garlic_chicken url https://en.wikibooks.org/wiki/Cookbook:Smoked_Garlic_Chicken cookbook:smoked_oysters label "smoked oysters" cookbook:smoked_pork_roast name "Smoked Pork Roast" cookbook:smoked_pork_roast recipeCategory category:main_course_recipes cookbook:smoked_pork_roast recipeCategory category:pork_recipes cookbook:smoked_pork_roast recipeCategory category:smoked_recipes cookbook:smoked_pork_roast recipeCategory category:vinegar_recipes cookbook:smoked_pork_roast recipeIngredient "1/4 cup paprika" cookbook:smoked_pork_roast recipeIngredient "1 (4 pound) boneless pork loin roast, trimmed of excess fat" cookbook:smoked_pork_roast recipeIngredient "1 cup salt" cookbook:smoked_pork_roast recipeIngredient "1 pound ice cubes" cookbook:smoked_pork_roast recipeIngredient "2 cups boiling apple cider vinegar" cookbook:smoked_pork_roast recipeIngredient "2 tbs black peppercorns, cracked" cookbook:smoked_pork_roast recipeIngredient "2 tbs cayenne pepper" cookbook:smoked_pork_roast recipeIngredient "2 tbs dehydrated lemon peel" cookbook:smoked_pork_roast recipeIngredient "2 tbs light brown sugar" cookbook:smoked_pork_roast recipeIngredient "3/4 cup honey" cookbook:smoked_pork_roast recipeIngredient "Forearm-sized hickory wood chunks" cookbook:smoked_pork_roast recipeInstructions ["Combine salt, honey, and vinegar in a 6-quart container. Add ice, cover, and shake until ice is mostly melted and brine has cooled.","Add pork roast, toss to coat, and weigh down if needed. Refrigerate 3-3 1\/2 hours.","Take roast out of brine; rinse with cold water. Pat dry with paper towels and set aside.","Combine seasonings and sugar. Press into all sides of meat. Set aside.","Preheat smoker to 200 degrees F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135 degrees for medium rare.","Remove to a plate and cover tightly with foil. Let rest 15 minutes before serving."] cookbook:smoked_pork_roast type cookbook:recipes cookbook:smoked_pork_roast url https://en.wikibooks.org/wiki/Cookbook:Smoked_Pork_Roast cookbook:smoked_salmon_breakfast_burrito label "smoked salmon breakfast burrito" cookbook:smoked_salmon_breakfast_burrito name "Smoked Salmon Breakfast Burrito" cookbook:smoked_salmon_breakfast_burrito recipeCategory category:american_recipes cookbook:smoked_salmon_breakfast_burrito recipeCategory category:breakfast_recipes cookbook:smoked_salmon_breakfast_burrito recipeCategory category:burrito_recipes cookbook:smoked_salmon_breakfast_burrito recipeCategory category:egg_recipes cookbook:smoked_salmon_breakfast_burrito recipeCategory category:pan_fried_recipes cookbook:smoked_salmon_breakfast_burrito recipeCategory category:salmon_recipes cookbook:smoked_salmon_breakfast_burrito recipeCategory category:tortilla_recipes cookbook:smoked_salmon_breakfast_burrito recipeCuisine cookbook:cuisine_of_the_united_states cookbook:smoked_salmon_breakfast_burrito recipeCuisine cookbook:louisiana_creole_cuisine cookbook:smoked_salmon_breakfast_burrito recipeCuisine cookbook:new_england_cuisine cookbook:smoked_salmon_breakfast_burrito recipeIngredient "1/4 cup milk" cookbook:smoked_salmon_breakfast_burrito recipeIngredient "1/4 cup smoked salmon cream cheese spread" cookbook:smoked_salmon_breakfast_burrito recipeIngredient "1 Tbsp canola oil" cookbook:smoked_salmon_breakfast_burrito recipeIngredient "1 Tbsp. lemon juice" cookbook:smoked_salmon_breakfast_burrito recipeIngredient "1 tsp. black pepper" cookbook:smoked_salmon_breakfast_burrito recipeIngredient "2 egg yolks" cookbook:smoked_salmon_breakfast_burrito recipeIngredient "5 corn/flour tortillas" cookbook:smoked_salmon_breakfast_burrito recipeIngredient "6 eggs whites" cookbook:smoked_salmon_breakfast_burrito recipeInstructions ["In a small bowl, whisk together eggs, milk, lemon juice, and pepper.","In saut\u00e9 pan over medium heat, add oil to coat the pan, add egg mixture to scramble.","Toast the tortillas in a cast iron skillet over medium heat. Spread cream spread in a circle with 2 inches from the edge of tortilla. Add eggs.","Wrap and enjoy."] cookbook:smoked_salmon_breakfast_burrito type cookbook:recipes cookbook:smoked_salmon_breakfast_burrito url https://en.wikibooks.org/wiki/Cookbook:Smoked_Salmon_Breakfast_Burrito cookbook:smoked_salmon_chowder label "smoked salmon chowder" cookbook:smoked_salmon_chowder name "Smoked Salmon Chowder" cookbook:smoked_salmon_chowder recipeCategory category:boiled_recipes cookbook:smoked_salmon_chowder recipeCategory category:native_american_recipes cookbook:smoked_salmon_chowder recipeCategory category:potato_recipes cookbook:smoked_salmon_chowder recipeCategory category:recipes_with_metric_units cookbook:smoked_salmon_chowder recipeCategory category:salmon_recipes cookbook:smoked_salmon_chowder recipeCategory category:soup_recipes cookbook:smoked_salmon_chowder recipeCuisine cookbook:native_american_cuisine cookbook:smoked_salmon_chowder recipeFoodstuff cookbook:carrot cookbook:smoked_salmon_chowder recipeFoodstuff cookbook:onion cookbook:smoked_salmon_chowder recipeFoodstuff cookbook:potato cookbook:smoked_salmon_chowder recipeIngredient "1/2 gallon milk" cookbook:smoked_salmon_chowder recipeIngredient "1/2 gallon salmon/fish stock" cookbook:smoked_salmon_chowder recipeIngredient "1 Tbsp. black pepper" cookbook:smoked_salmon_chowder recipeIngredient "1 tsp. dried tarragon" cookbook:smoked_salmon_chowder recipeIngredient "2 carrots, chopped" cookbook:smoked_salmon_chowder recipeIngredient "2 onions, chopped" cookbook:smoked_salmon_chowder recipeIngredient "2 Tbsp. cup grape seed/safflower/canola oil" cookbook:smoked_salmon_chowder recipeIngredient "3 potatoes, boiled and smashed" cookbook:smoked_salmon_chowder recipeIngredient "4 celery stalks, chopped" cookbook:smoked_salmon_chowder recipeIngredient "8 ounces smoked salmon, crumbled" cookbook:smoked_salmon_chowder recipeInstructions ["Place stock pot over medium heat, add oil.","Add carrots, onions, celery, stirring until onions turn clear.","Add tarragon and salmon stock to deglaze bottom of pan.","Stir in smashed potatoes, smoked salmon. Continue to stir and bring to a simmer.","Add milk and pepper.","Serve and enjoy."] cookbook:smoked_salmon_chowder type cookbook:recipes cookbook:smoked_salmon_chowder url https://en.wikibooks.org/wiki/Cookbook:Smoked_Salmon_Chowder cookbook:smoked_salmon_dip label "smoked salmon dip" cookbook:smoked_salmon_dip name "Smoked Salmon Dip" cookbook:smoked_salmon_dip recipeCategory category:dairy_recipes cookbook:smoked_salmon_dip recipeCategory category:dip_recipes cookbook:smoked_salmon_dip recipeCategory category:native_american_recipes cookbook:smoked_salmon_dip recipeCategory category:recipes_with_metric_units cookbook:smoked_salmon_dip recipeCuisine cookbook:native_american_cuisine cookbook:smoked_salmon_dip recipeIngredient "1 Tbsp. Black pepper" cookbook:smoked_salmon_dip recipeIngredient "1 Tbsp. Lemon juice" cookbook:smoked_salmon_dip recipeIngredient "2 ounces low fat Sour cream (55g)" cookbook:smoked_salmon_dip recipeIngredient "2 Tbsp. Basil, chopped" cookbook:smoked_salmon_dip recipeIngredient "2 Tbsp. Green onion, chopped" cookbook:smoked_salmon_dip recipeIngredient "2 Tbsp. Parsley, chopped" cookbook:smoked_salmon_dip recipeIngredient "4 ounces Smoked salmon (110g)" cookbook:smoked_salmon_dip recipeIngredient "8 ounces low fat Cream cheese (225g)" cookbook:smoked_salmon_dip recipeInstructions ["In medium sized bowl, crumble salmon; add cream cheese, sour cream, lemon juice, and pepper.","Mix until well incorporated or creamy.","Chop basil, parsley, and add to bowl and mix in.","Serve and enjoy."] cookbook:smoked_salmon_dip type cookbook:recipes cookbook:smoked_salmon_dip url https://en.wikibooks.org/wiki/Cookbook:Smoked_Salmon_Dip cookbook:smoked_salmon label "smoked salmon" cookbook:smokehouse_burgers name "Smokehouse Burgers" cookbook:smokehouse_burgers recipeCategory category:american_recipes cookbook:smokehouse_burgers recipeCategory category:grilled_recipes cookbook:smokehouse_burgers recipeCategory category:ground_beef_recipes cookbook:smokehouse_burgers recipeCategory category:hamburger_recipes cookbook:smokehouse_burgers recipeCategory category:paprika_recipes cookbook:smokehouse_burgers recipeCuisine cookbook:cuisine_of_the_united_states cookbook:smokehouse_burgers recipeCuisine cookbook:louisiana_creole_cuisine cookbook:smokehouse_burgers recipeCuisine cookbook:new_england_cuisine cookbook:smokehouse_burgers recipeIngredient "1 pound ground chuck" cookbook:smokehouse_burgers recipeIngredient "1 tbs freshly ground black pepper" cookbook:smokehouse_burgers recipeIngredient "1 tbs granulated garlic" cookbook:smokehouse_burgers recipeIngredient "1 tbs salt" cookbook:smokehouse_burgers recipeIngredient "1 tbs smoked paprika" cookbook:smokehouse_burgers recipeIngredient "4 hamburger buns, split in half and toasted" cookbook:smokehouse_burgers recipeIngredient "4 slices pepper jack cheese" cookbook:smokehouse_burgers recipeIngredient "Canola or olive oil" cookbook:smokehouse_burgers recipeInstructions ["Form meat into 4 equal patties, about 3\/4 inch thick. Make a depression in the center with your thumb and set aside.","Brush patties with oil. Sprinkle on both sides with seasonings.","Preheat grill. Add patties and cook, turning often, until desired "doneness" is achieved. Remove to a plate, top each with a slice of cheese, and cover tightly with aluminum foil. Let rest until cheese is melted.","Brush cut sides of bread with oil. Add a patty onto the bottom half of a bun, then top with the upper half. Repeat with remaining meat and serve immediately."] cookbook:smokehouse_burgers type cookbook:recipes cookbook:smokehouse_burgers url https://en.wikibooks.org/wiki/Cookbook:Smokehouse_Burgers cookbook:smokehouse_turkey_panini name "Smokehouse Turkey Panini" cookbook:smokehouse_turkey_panini recipeCategory category:bacon_recipes cookbook:smokehouse_turkey_panini recipeCategory category:sandwich_recipes cookbook:smokehouse_turkey_panini recipeCategory category:smoked_recipes cookbook:smokehouse_turkey_panini recipeCategory category:turkey_recipes cookbook:smokehouse_turkey_panini recipeIngredient "2 slices mesquite smoked turkey breast" cookbook:smokehouse_turkey_panini recipeIngredient "2 slices Monterrey Jack cheese" cookbook:smokehouse_turkey_panini recipeIngredient "2 slices white bread" cookbook:smokehouse_turkey_panini recipeIngredient "6 strips bacon, crisp cooked" cookbook:smokehouse_turkey_panini recipeIngredient "Olive oil" cookbook:smokehouse_turkey_panini recipeInstructions ["You know how to assemble a sandwich, so do it with the turkey, bread, bacon, and cheese. Set aside.","Preheat 2-burner grill pan over medium high heat. Brush both sides of sandwiches with oil then place on grill. Cook until ingredients are heated through and bread is marked, turning as needed. Serve."] cookbook:smokehouse_turkey_panini type cookbook:recipes cookbook:smokehouse_turkey_panini url https://en.wikibooks.org/wiki/Cookbook:Smokehouse_Turkey_Panini cookbook:smoke_point label "smoke point" cookbook:smoke_point label "smoke points" cookbook:smoke_point name "Smoke Point" cookbook:smoke_point recipeCategory category:fats_and_oils cookbook:smoke_point type cookbook:fats_and_oils cookbook:smoke_point url https://en.wikibooks.org/wiki/Cookbook:Smoke_Point cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu name "Smokey Millet Super Grain Bowl With Crispy Tofu" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeCategory category:recipes_from_foodista cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeCategory category:recipes_with_images cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeCategory category:tofu_recipes cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeCategory category:vegan_recipes cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeCuisine cookbook:vegan_cuisine cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1 1/2 teaspoons salt" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1 1/2 teaspoons salt, divided" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1-2 teaspoons chipotle pepper in Adobe sauce, chopped" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1/4 teaspoons black pepper" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1 bunch fresh chives, thinly sliced" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1 bunch radishes, thinly sliced" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1 bunch scallions, thinly sliced" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1 cup walnuts, lightly toasted and finely chopped" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "1 package riced cauliflower" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "2 cups cooked millet" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "2 packages gluten-free baked tofu, teriyaki flavor, diced into 1/4-inch squares (optional)" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "4 ears of corn, off the cob" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeIngredient "5 tablespoons Extra Virgin olive oil, divided" cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu recipeInstructions ["Cook the millet per the package instructions using water or vegetable stock. Once cooked, remove from the pan and place in a medium size mixing bowl. Set aside.","Preheat the oven to 350 degrees F. Lightly toast the walnuts until fragrant, about 8 minutes. Set aside to cool. When cool enough to handle, finely chop and add to the cooked millet.","Place a large saut\u00e9 pan oven medium-high heat. Add 1 tablespoon olive oil. When hot, but not smoking, add the corn. Add 1\/2 teaspoon of salt and stir to incorporate. Cook until the corn is a vibrant yellow color, about 4-5 minutes. Add the scallions and cook an additional 30 seconds. Remove form the heat and place in the bowl with the millet.","Place the pan you used for the corn back on a medium-high heat. Add an additional 1 tablespoon of olive oil. When hot, add the cauliflower rice, 1\/2 teaspoon salt and cook, stirring occasionally, until cooked through and beginning to brown. Remove from the heat and add to the millet mixture.","Wipe out the pan and add 2 tablespoons olive oil. When hot, add the diced tofu and remaining 1\/2 teaspoon salt and cook, stirring occasionally as needed until the tofu begins to brown and get crispy, about 7-8 minutes. Remove from the heat and add to the millet-mixture.","Add the desired amount of chipotle to the millet-tofu mixture based on your desired heat preference. Adjust the seasoning as needed. Add the remaining 1 tablespoon of olive oil and toss to coat.","To serve, divide among serving bowls. Garnish with sliced radishes and chopped chives. This grain bowl can be served at warm or at room temperature."] cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu type cookbook:recipes cookbook:smokey_millet_super_grain_bowl_with_crispy_tofu url https://en.wikibooks.org/wiki/Cookbook:Smokey_Millet_Super_Grain_Bowl_With_Crispy_Tofu cookbook:smoking label "backyard smoking" cookbook:smoking label "smoked" cookbook:smoking label "smoking" cookbook:smoking name "Backyard Smoking" cookbook:smoking name "Smoking" cookbook:smoking recipeFoodstuff cookbook:bay_leaf cookbook:smoking recipeFoodstuff cookbook:cinnamon cookbook:smoking recipeFoodstuff cookbook:lemon cookbook:smoking recipeFoodstuff cookbook:nutmeg cookbook:smoking recipeFoodstuff cookbook:orange cookbook:smoking recipeFoodstuff cookbook:rosemary cookbook:smoking recipeFoodstuff cookbook:seaweed cookbook:smoking recipeFoodstuff cookbook:spices_and_herbs cookbook:smoking recipeFoodstuff cookbook:tea cookbook:smoking recipeIngredient "*Alder &mdash; light smoke, good with fish" cookbook:smoking recipeIngredient "*Apple &mdash; somewhat sweet. Good with ham, beef or poultry" cookbook:smoking recipeIngredient "*Bay leaves - spicy herbal smoke, good for meats, vegetables, and general purpose" cookbook:smoking recipeIngredient "*Cedar Plank &mdash; used with fish." cookbook:smoking recipeIngredient "*Cherry &mdash; sweet smoke, good with poultry or fowl. Do not use the bark from cherry for smoking, as it will impart a bitterness." cookbook:smoking recipeIngredient "*Fruit smoke &mdash; Lemon Peel, Orange Peel" cookbook:smoking recipeIngredient "*Grape &mdash; unique sweet smoke, good with poultry or fowl" cookbook:smoking recipeIngredient "*Herbal smoke &mdash; Bay leaves, Cinnamon, Nutmeg, Peppermint, Rosemary, Tea" cookbook:smoking recipeIngredient "*Hickory &mdash; traditional favorite. Sharper flavor" cookbook:smoking recipeIngredient "*Maple &mdash; Mild smoke, good with pork, bacon and ham" cookbook:smoking recipeIngredient "*Mesquite &mdash; southwest flavor, somewhat sweet. Burns hot and fast when moisture is depleted so replenish frequently." cookbook:smoking recipeIngredient "*Oak &mdash; medium smoke, good with meats" cookbook:smoking recipeIngredient "*Peach &mdash; somewhat sweet, good with poultry or fowl" cookbook:smoking recipeIngredient "*Pecan &mdash; rich smoke, burns slowly" cookbook:smoking recipeIngredient "*Seaweed &mdash; Sharp unique flavor - unique flavor for seafood" cookbook:smoking recipeIngredient "Smoker or smoker grill" cookbook:smoking recipeIngredient "Smoking woods, leaves or herbs. Each has different attributes and favors. Some complement the meats more than others." cookbook:smoking recipeIngredient "*Wine barrel chips &mdash; combination of fruity wine and oak smokes, good with meats and poultry" cookbook:smoking recipeIngredient "wood, charcoal or other fuel for fire" cookbook:smoking_shrimp_creole difficulty 2 cookbook:smoking_shrimp_creole name "Smoking Shrimp Creole" cookbook:smoking_shrimp_creole recipeCategory category:boiled_recipes cookbook:smoking_shrimp_creole recipeCategory category:easy_recipes cookbook:smoking_shrimp_creole recipeCategory category:gluten-free_recipes cookbook:smoking_shrimp_creole recipeCategory category:main_course_recipes cookbook:smoking_shrimp_creole recipeCategory category:rice_recipes cookbook:smoking_shrimp_creole recipeCategory category:seafood_recipes cookbook:smoking_shrimp_creole recipeCategory category:shrimp_recipes cookbook:smoking_shrimp_creole recipeCategory category:southern_u.s._recipes cookbook:smoking_shrimp_creole recipeCategory category:tomato_recipes cookbook:smoking_shrimp_creole recipeCookingTechnique cookbook:chopping cookbook:smoking_shrimp_creole recipeCookingTechnique cookbook:sautéing cookbook:smoking_shrimp_creole recipeCookingTechnique cookbook:simmering cookbook:smoking_shrimp_creole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:smoking_shrimp_creole recipeCuisine cookbook:southern_cuisine cookbook:smoking_shrimp_creole recipeEquipment cookbook:frying_pan cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:bay_leaf cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:canola_oil cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:celery cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:garlic cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:green_pepper cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:onion cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:paprika cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:pepper cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:rice cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:salt cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:shrimp cookbook:smoking_shrimp_creole recipeFoodstuff cookbook:tomato cookbook:smoking_shrimp_creole recipeIngredient "¼-½ ground chipotle chili" cookbook:smoking_shrimp_creole recipeIngredient "¾ cup chopped onion" cookbook:smoking_shrimp_creole recipeIngredient "¾ pound small or medium shrimp, shelled" cookbook:smoking_shrimp_creole recipeIngredient "1 can (14-ounce) crushed tomatoes" cookbook:smoking_shrimp_creole recipeIngredient "1 small celery rib, thinly sliced" cookbook:smoking_shrimp_creole recipeIngredient "1 small seeded green bell pepper" cookbook:smoking_shrimp_creole recipeIngredient "1 teaspoon canola oil" cookbook:smoking_shrimp_creole recipeIngredient "1 teaspoon ground paprika" cookbook:smoking_shrimp_creole recipeIngredient "2 bay leaf" cookbook:smoking_shrimp_creole recipeIngredient "2 cups cooked long-grain brown rice" cookbook:smoking_shrimp_creole recipeIngredient "2 teaspoons finely chopped garlic" cookbook:smoking_shrimp_creole recipeIngredient "salt and freshly ground black pepper" cookbook:smoking_shrimp_creole recipeInstructions ["Heat the oil in a medium skillet over medium-high heat.","Saut\u00e9 the onion, celery, pepper, and garlic until the onion is translucent, 4 to 5 minutes.","Add the tomatoes, bay leaves, paprika, and chipotle chili.","Simmer the sauce, uncovered, until it is thick, 15 to 20 minutes, stirring it 2 or 3 times.","Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size.","Season to taste with salt and pepper."] cookbook:smoking_shrimp_creole recipeNotes "* Serve over cooked brown rice. " cookbook:smoking_shrimp_creole recipeYield 4 cookbook:smoking_shrimp_creole totalTime "an hour" cookbook:smoking_shrimp_creole type cookbook:recipes cookbook:smoking_shrimp_creole url https://en.wikibooks.org/wiki/Cookbook:Smoking_Shrimp_Creole cookbook:smoking type cookbook:cooking_techniques cookbook:smoking url https://en.wikibooks.org/wiki/Cookbook:Backyard_Smoking cookbook:smoking url https://en.wikibooks.org/wiki/Cookbook:Smoking cookbook:smoky_chipotle_glazed_hot_wings name "Smoky Chipotle Glazed Hot Wings" cookbook:smoky_chipotle_glazed_hot_wings recipeCategory category:chicken_wing_recipes cookbook:smoky_chipotle_glazed_hot_wings recipeCategory category:deep_fried_recipes cookbook:smoky_chipotle_glazed_hot_wings recipeCategory category:main_course_recipes cookbook:smoky_chipotle_glazed_hot_wings recipeIngredient "24 wingettes" cookbook:smoky_chipotle_glazed_hot_wings recipeIngredient "2 tsp soy sauce" cookbook:smoky_chipotle_glazed_hot_wings recipeIngredient "3 cloves garlic, minced" cookbook:smoky_chipotle_glazed_hot_wings recipeIngredient "6 tbsp butter, melted" cookbook:smoky_chipotle_glazed_hot_wings recipeIngredient "6 tbsp Smoky Chipotle Hot Sauce" cookbook:smoky_chipotle_glazed_hot_wings recipeIngredient "Oil for deep frying" cookbook:smoky_chipotle_glazed_hot_wings recipeInstructions ["Heat oil to 350\u00b0. Fry wings in batches 12 minutes. Drain on a rack.","Combine remaining ingredients, add wings, and toss to coat. Serve."] cookbook:smoky_chipotle_glazed_hot_wings type cookbook:recipes cookbook:smoky_chipotle_glazed_hot_wings url https://en.wikibooks.org/wiki/Cookbook:Smoky_Chipotle_Glazed_Hot_Wings cookbook:smoky_chipotle_hot_sauce label "chipotle-based hot sauce" cookbook:smoky_chipotle_hot_sauce label "chipotle hot sauce" cookbook:smoky_chipotle_hot_sauce label "smoky chipotle hot sauce" cookbook:smoky_chipotle_hot_sauce name "Smoky Chipotle Hot Sauce" cookbook:smoky_chipotle_hot_sauce recipeCategory category:chile_recipes cookbook:smoky_chipotle_hot_sauce recipeCategory category:sauce_recipes cookbook:smoky_chipotle_hot_sauce recipeCategory category:tomato_recipes cookbook:smoky_chipotle_hot_sauce recipeIngredient "1/2 cup tomato paste" cookbook:smoky_chipotle_hot_sauce recipeIngredient "1/2 tsp salt" cookbook:smoky_chipotle_hot_sauce recipeIngredient "1/4 cup chipotle puree" cookbook:smoky_chipotle_hot_sauce recipeIngredient "3 tbsp malt vinegar" cookbook:smoky_chipotle_hot_sauce recipeInstructions ["Combine all ingredients and store in a nonreactive container at room temperature for up to 2 months."] cookbook:smoky_chipotle_hot_sauce type cookbook:recipes cookbook:smoky_chipotle_hot_sauce url https://en.wikibooks.org/wiki/Cookbook:Smoky_Chipotle_Hot_Sauce cookbook:smoky_chipotle_marinade name "Smoky Chipotle Marinade" cookbook:smoky_chipotle_marinade recipeCategory category:marinade_recipes cookbook:smoky_chipotle_marinade recipeIngredient "1/2 cup chipotle-based hot sauce" cookbook:smoky_chipotle_marinade recipeIngredient "1/2 cup honey" cookbook:smoky_chipotle_marinade recipeIngredient "1/2 cup tequila" cookbook:smoky_chipotle_marinade recipeIngredient "1/4 cup adobo sauce" cookbook:smoky_chipotle_marinade recipeIngredient "1/4 cup malt vinegar" cookbook:smoky_chipotle_marinade recipeIngredient "1 cup chicken broth" cookbook:smoky_chipotle_marinade recipeIngredient "A few pieces of meat" cookbook:smoky_chipotle_marinade recipeInstructions ["Combine all ingredients in a large zip-top plastic bag. Insert meat in and refrigerate for as long as you like.<\/text>"] cookbook:smoky_chipotle_marinade type cookbook:recipes cookbook:smoky_chipotle_marinade url https://en.wikibooks.org/wiki/Cookbook:Smoky_Chipotle_Marinade cookbook:smoky_tuna_melts name "Smoky Tuna Melts" cookbook:smoky_tuna_melts recipeCategory category:tuna_recipes cookbook:smoky_tuna_melts recipeIngredient "1 (4.5) ounce container hickory smoke-flavored albacore tuna" cookbook:smoky_tuna_melts recipeIngredient "2 slices smoked mozzarella cheese" cookbook:smoky_tuna_melts recipeIngredient "4 slices white bread" cookbook:smoky_tuna_melts recipeIngredient "Juice of one lemon wedge" cookbook:smoky_tuna_melts recipeIngredient "Melted butter" cookbook:smoky_tuna_melts recipeInstructions ["Combine tuna, 2 tbs melted butter, and lemon. Spread on slice<\/text>"] cookbook:smoky_tuna_melts type cookbook:recipes cookbook:smoky_tuna_melts url https://en.wikibooks.org/wiki/Cookbook:Smoky_Tuna_Melts cookbook:s'more difficulty 1 cookbook:s'more label "s'more" cookbook:s'more name "S'more" cookbook:s'more recipeCategory category:camping_recipes cookbook:s\'more recipeCategory category:camping_recipes cookbook:s'more recipeCategory category:chocolate_recipes cookbook:s\'more recipeCategory category:chocolate_recipes cookbook:s'more recipeCategory category:dessert_recipes cookbook:s\'more recipeCategory category:dessert_recipes cookbook:s'more recipeCategory category:featured_recipes cookbook:s\'more recipeCategory category:featured_recipes cookbook:s'more recipeCategory category:marshmallow_recipes cookbook:s\'more recipeCategory category:marshmallow_recipes cookbook:s'more recipeCategory category:microwave_recipes cookbook:s\'more recipeCategory category:microwave_recipes cookbook:s\'more recipeCategory category:recipes_with_images cookbook:s'more recipeCategory category:recipes_with_metric_units cookbook:s\'more recipeCategory category:recipes_with_metric_units cookbook:s\'more recipeCategory category:very_easy_recipes cookbook:s'more recipeCookingTechnique cookbook:toasting cookbook:s'more recipeFoodstuff cookbook:chocolate cookbook:s'more recipeFoodstuff cookbook:graham_cracker cookbook:s'more recipeIngredient "2 oz (55g) chocolate bar" cookbook:s'more recipeIngredient "4 graham crackers (4" x 2" - 10cm x 5cm)" cookbook:s'more recipeIngredient "4 marshmallows" cookbook:s'more recipeInstructions ["Build a campfire for toasting the marshmallows.","A long thin stick from the woods is hard to find (a thin, long wooden dowel may be a good substitute but will catch fire easily). The stick, which is usually taken from the ground as part of a dead tree branch, does not have to be sterilized, but simply clear of any dirt. Alternately, you may purchase a metal roaster stick. Don't use a coat hanger or chrome or galvanized metal (like fence wire). Use stainless steel.","Before roasting the marshmallows, one must prepare the pieces of graham cracker, and a layer of chocolate. Break the crackers in half, so you have 2 2"x2" (5cm x 5cm) squares for each s'more. Break the chocolate bar into 1\/2 oz (15g) pieces.","Push a marshmallow on to the end of the stick. Using the stick to place the marshmallow directly above the flame or source of heat, toast the marshmallow until it is golden brown around the outside. Some prefer their marshmallow burned. Others like to burn the marshmallow and peel off the burned outer skin to get to the gooey center.","Place the toasted marshmallow in between two pieces of graham cracker, with a layer of chocolate bar in between. The marshmallow should be hot enough to melt the chocolate. In a family setting, sometimes it is helpful for children to roast the marshmallows, and adults to supervise and assemble the s'more while preventing the child from touching the hot end of the stick. Enjoy!","Prepare the pieces of graham cracker, and a layer of chocolate. Break the crackers in half, so you have 2 2"x2" (5cm x 5cm) squares for each s'more. Break the chocolate bar into 1\/2 oz (15g) pieces.","Place the chocolate on one of the pieces of graham cracker, and then place a marshmallow on top.","Put it in the microwave for 15-25 seconds (depending on the microwave).","After it has been microwaved, the marshmallow should be much bigger, fluffier, and molten, and the chocolate should be semi-melted. Place the other half of the graham cracker on top of the marshmallow and squish it down. Enjoy!","Milk chocolate","1 graham cracker, broken in half","Fresh blueberries","1 marshmallow","1 thick strawberry slice","1 marshmallow","A handful of Junior Mints","2 brownie squares","1 marshmallow","2 chewy caramels","2 green apple slices, about 1\/2 inch thick","1 set of s'more ingredients (can be any recipe, but usually the standard one)","2 red and\/or black licorice"] cookbook:s'more recipeYield 4 cookbook:s'more totalTime "5 minutes" cookbook:s'more type cookbook:recipes cookbook:s\'more type cookbook:recipes cookbook:s'more url https://en.wikibooks.org/wiki/Cookbook:S'more cookbook:smothered_okra label "smothered okra" cookbook:smothered_okra name "Smothered okra" cookbook:smothered_okra name "Smothered Okra" cookbook:smothered_okra recipeCategory category:boiled_recipes cookbook:smothered_okra recipeCategory category:louisiana_recipes cookbook:smothered_okra recipeCategory category:okra_recipes cookbook:smothered_okra recipeCategory category:rice_recipes cookbook:smothered_okra recipeCategory category:southern_u.s._recipes cookbook:smothered_okra recipeCategory category:tomato_recipes cookbook:smothered_okra recipeCuisine cookbook:louisiana_creole_cuisine cookbook:smothered_okra recipeCuisine cookbook:southern_cuisine cookbook:smothered_okra recipeIngredient "1 green bell pepper, diced" cookbook:smothered_okra recipeIngredient "1 lb (450 g) okra, washed (remove tips and heads and slice into &frac14; - &frac12; inch wide pieces)" cookbook:smothered_okra recipeIngredient "2-3 cloves garlic, sliced or diced" cookbook:smothered_okra recipeIngredient "2-3 stalks celery, sliced or diced" cookbook:smothered_okra recipeIngredient "4-5 medium tomatoes, diced" cookbook:smothered_okra recipeIngredient "&frac12; medium-large yellow onion, diced" cookbook:smothered_okra recipeIngredient "butter (1 stick/&frac12; Lb/113 g)" cookbook:smothered_okra recipeIngredient "Salt, pepper, etc. to taste" cookbook:smothered_okra recipeInstructions ["Saute onion, celery, and bell pepper in butter until soft over medium heat, adding garlic to saute shortly before the onion is soft.","Add okra and tomatoes. Stir a few times to incorporate. If the mixture seems a bit dry, add a small amount of water.","Simmer over medium heat until the okra is no longer sticky and stringy. (The okra will change to a darker green color.)","Serve over rice or freeze to use in your next gumbo."] cookbook:smothered_okra type cookbook:recipes cookbook:smothered_okra url https://en.wikibooks.org/wiki/Cookbook:Smothered_okra cookbook:smothered_okra url https://en.wikibooks.org/wiki/Cookbook:Smothered_Okra cookbook:snack label "snack" cookbook:snacks label "snack" cookbook:snacks label "snacks" cookbook:snacks name "Snacks" cookbook:snacks recipeCategory category:recipes_by_type cookbook:snacks recipeCategory category:snacks_recipes cookbook:snacks type cookbook:recipes cookbook:snacks url https://en.wikibooks.org/wiki/Cookbook:Snacks cookbook:snail label "snail" cookbook:snail label "snails" cookbook:snail name "Snail" cookbook:snail recipeCategory category:shellfish cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) label "''escargots à la bourguignonne''" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) label "escargots à la bourguignonne (snails with garlic butter)" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) name "Escargots à la bourguignonne" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) name "Escargots à la Bourguignonne" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) name "Snails with Garlic Butter (Escargots à la Bourguignonne)" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeCategory category:appetizer_recipes cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeCategory category:baked_recipes cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeCategory category:french_recipes cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeCategory category:garlic_recipes cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeCategory category:meat_recipes cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeCategory category:mushroom_recipes cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeCategory category:recipes_with_images cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeCuisine cookbook:cuisine_of_france cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "½ lb. butter, softened" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "1½ Tbs. fresh parsley, chopped" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "1 Tbs. shallots, minced" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "1 tsp. garlic, grated with a micro plane or finely chopped" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "24 small mushroom caps, trimmed and de-gilled" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "24 snails, canned" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "24 snail shells, with snail serving dishes, and snail tongs, OR" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "4 glazed indented earthenware snail serving dishes, OR" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeIngredient "salt and pepper, to taste" cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) recipeInstructions ["Preheat oven to 400\u00baF.","Drain and rinse the snails.","Combine the butter with the garlic, parsley and seasoning and blend well.","Saut\u00e9 the mushroom caps, if used, in a small amount of garlic butter until cooked but still firm. Remove from the heat.","","#If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter.","#If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter.","#If using mushroom caps, place 2 or 3 snails in each cap and top with a generous amount of garlic butter.","Heat the snails in the oven for 5 to 7 minutes and serve with copious quantities of French bread for soaking up the garlic butter."] cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) type cookbook:recipes cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) url https://en.wikibooks.org/wiki/Cookbook:Escargots_à_la_bourguignonne cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) url https://en.wikibooks.org/wiki/Cookbook:Escargots_à_la_Bourguignonne cookbook:snails_with_garlic_butter_(escargots_à_la_bourguignonne) url https://en.wikibooks.org/wiki/Cookbook:Snails_with_Garlic_Butter_(Escargots_à_la_Bourguignonne) cookbook:snail type cookbook:ingredients cookbook:snail type cookbook:seafood cookbook:snail type cookbook:shellfish cookbook:snail url https://en.wikibooks.org/wiki/Cookbook:Snail cookbook:snakefruit label "snakefruit" cookbook:snap_pea label "snap pea" cookbook:snappy_ginger_muffins difficulty 1 cookbook:snappy_ginger_muffins name "Snappy Ginger Muffins" cookbook:snappy_ginger_muffins recipeCategory category:american_dessert_recipes cookbook:snappy_ginger_muffins recipeCategory category:baking_recipes cookbook:snappy_ginger_muffins recipeCategory category:cinnamon_recipes cookbook:snappy_ginger_muffins recipeCategory category:ginger_recipes cookbook:snappy_ginger_muffins recipeCategory category:holiday_recipes cookbook:snappy_ginger_muffins recipeCategory category:inexpensive_recipes cookbook:snappy_ginger_muffins recipeCategory category:molasses_recipes cookbook:snappy_ginger_muffins recipeCategory category:muffin_recipes cookbook:snappy_ginger_muffins recipeCategory category:vegetarian_recipes cookbook:snappy_ginger_muffins recipeCategory category:very_easy_recipes cookbook:snappy_ginger_muffins recipeCookingTechnique cookbook:baking cookbook:snappy_ginger_muffins recipeCookingTechnique cookbook:beat cookbook:snappy_ginger_muffins recipeEquipment cookbook:oven cookbook:snappy_ginger_muffins recipeEquipment cookbook:pots_and_pans cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:baking_soda cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:brown_sugar cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:cinnamon cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:egg cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:flour cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:ginger cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:molasses cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:salt cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:sugar cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:vegetable_oil cookbook:snappy_ginger_muffins recipeFoodstuff cookbook:water cookbook:snappy_ginger_muffins recipeIngredient "¼ cup brown sugar" cookbook:snappy_ginger_muffins recipeIngredient "¼ cup sugar" cookbook:snappy_ginger_muffins recipeIngredient "½ cup vegetable oil" cookbook:snappy_ginger_muffins recipeIngredient "½ teaspoon salt" cookbook:snappy_ginger_muffins recipeIngredient "1½ teaspoons baking soda" cookbook:snappy_ginger_muffins recipeIngredient "1 cup molasses" cookbook:snappy_ginger_muffins recipeIngredient "1 cup water" cookbook:snappy_ginger_muffins recipeIngredient "1 egg" cookbook:snappy_ginger_muffins recipeIngredient "1 teaspoon ground cinnamon" cookbook:snappy_ginger_muffins recipeIngredient "1 teaspoon ground ginger" cookbook:snappy_ginger_muffins recipeIngredient "3 cups all-purpose flour" cookbook:snappy_ginger_muffins recipeInstructions ["Preheat oven to 350\u00b0F.","In a mixing bowl, beat the oil and the sugars.","Beat in molasses and egg.","Combine the flour, baking soda, cinnamon, ginger, and salt.","Stir into molasses alternating with water.","Fill greased or paper-lined muffin cups \u2154 full.","Bake for 20-25 minutes, or until a wooden toothpick comes out clean.","Cool in pan for 10 minutes before turning out to a wire rack."] cookbook:snappy_ginger_muffins recipeYield 20 cookbook:snappy_ginger_muffins totalTime "1 hour total" cookbook:snappy_ginger_muffins type cookbook:recipes cookbook:snappy_ginger_muffins url https://en.wikibooks.org/wiki/Cookbook:Snappy_Ginger_Muffins cookbook:snezhanka label "snezhanka" cookbook:snezhanka name "Snezhanka" cookbook:snezhanka recipeCategory category:bulgarian_recipes cookbook:snezhanka recipeCategory category:cucumber_recipes cookbook:snezhanka recipeCategory category:dill_recipes cookbook:snezhanka recipeCategory category:pickle_recipes cookbook:snezhanka recipeCategory category:recipes_with_metric_units cookbook:snezhanka recipeCategory category:salad_recipes cookbook:snezhanka recipeCategory category:yogurt_recipes cookbook:snezhanka recipeCuisine cookbook:cuisine_of_bulgaria cookbook:snezhanka recipeFoodstuff cookbook:cucumber cookbook:snezhanka recipeFoodstuff cookbook:garlic cookbook:snezhanka recipeFoodstuff cookbook:oil_and_fat cookbook:snezhanka recipeFoodstuff cookbook:pickle cookbook:snezhanka recipeFoodstuff cookbook:salt cookbook:snezhanka recipeFoodstuff cookbook:vinegar cookbook:snezhanka recipeFoodstuff cookbook:walnut cookbook:snezhanka recipeFoodstuff cookbook:yogurt cookbook:snezhanka recipeIngredient "1/2 kg pickles or cucumbers or mixed" cookbook:snezhanka recipeIngredient "1-2 tablespoons of oil" cookbook:snezhanka recipeIngredient "1 liter of plain yogurt (two regular containers in Bulgaria)" cookbook:snezhanka recipeIngredient "1 tablespoon vinegar or lemon juice" cookbook:snezhanka recipeIngredient "1 teaspoonful seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles)" cookbook:snezhanka recipeIngredient "2-3 cloves crushed garlic" cookbook:snezhanka recipeIngredient "2-3 spoonfuls ground walnuts" cookbook:snezhanka recipeIngredient "2-3 tablespoonfuls chopped dill" cookbook:snezhanka type cookbook:recipes cookbook:snezhanka url https://en.wikibooks.org/wiki/Cookbook:Snezhanka cookbook:snickerdoodles difficulty 2 cookbook:snickerdoodles label "snickerdoodles" cookbook:snickerdoodles name "Snickerdoodle" cookbook:snickerdoodles name "Snickerdoodles" cookbook:snickerdoodles recipeCategory category:baking_recipes cookbook:snickerdoodles recipeCategory category:christmas_recipes cookbook:snickerdoodles recipeCategory category:cinnamon_recipes cookbook:snickerdoodles recipeCategory category:cookie_recipes cookbook:snickerdoodles recipeCategory category:dessert_recipes cookbook:snickerdoodles recipeCategory category:easy_recipes cookbook:snickerdoodles recipeCategory category:recipes_with_metric_units cookbook:snickerdoodles recipeFoodstuff cookbook:baking_soda cookbook:snickerdoodles recipeFoodstuff cookbook:butter cookbook:snickerdoodles recipeFoodstuff cookbook:castor_sugar cookbook:snickerdoodles recipeFoodstuff cookbook:cinnamon cookbook:snickerdoodles recipeFoodstuff cookbook:cream_of_tartar cookbook:snickerdoodles recipeFoodstuff cookbook:egg cookbook:snickerdoodles recipeFoodstuff cookbook:flour cookbook:snickerdoodles recipeFoodstuff cookbook:granulated_sugar cookbook:snickerdoodles recipeFoodstuff cookbook:salt cookbook:snickerdoodles recipeFoodstuff cookbook:shortening cookbook:snickerdoodles recipeFoodstuff cookbook:vanilla cookbook:snickerdoodles recipeIngredient "¼ tsp cream of tartar" cookbook:snickerdoodles recipeIngredient "¼ tsp salt" cookbook:snickerdoodles recipeIngredient "½ tsp vanilla" cookbook:snickerdoodles recipeIngredient "110 g (1 cup) granulated sugar" cookbook:snickerdoodles recipeIngredient "1 egg" cookbook:snickerdoodles recipeIngredient "1 tsp baking soda" cookbook:snickerdoodles recipeIngredient "1 tsp ground cinnamon" cookbook:snickerdoodles recipeIngredient "220 g (1 cup or 8 oz) soft shortening" cookbook:snickerdoodles recipeIngredient "220 g (2 cups or 16 oz) butter, softened (not melted)" cookbook:snickerdoodles recipeIngredient "220 ml (1 cup or 8 fl oz) vinegar" cookbook:snickerdoodles recipeIngredient "2 eggs, beaten" cookbook:snickerdoodles recipeIngredient "2 tbsp (30 g) sugar" cookbook:snickerdoodles recipeIngredient "2 tbsp baking soda" cookbook:snickerdoodles recipeIngredient "2 tsp cream of tartar" cookbook:snickerdoodles recipeIngredient "330 g (1 ½ cups or 12 oz) white sugar" cookbook:snickerdoodles recipeIngredient "350g (1 ½ cups or 12 oz) all-purpose flour" cookbook:snickerdoodles recipeIngredient "620 g (2 ¾ cups or 24 oz) all-purpose flour" cookbook:snickerdoodles recipeInstructions ["Preheat oven to 375\u00b0F (190\u00b0C or Gas Mark 5)","In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.","Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.","Beat in egg and vanilla until combined.","Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.","Cover and chill dough for 1 to 2 hours or until easy to handle.","Combine the 2 T. sugar and the cinnamon in a small bowl.","Shape dough into 1-inch (2.5cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inch (5cm) apart on an ungreased cookie sheet. # Bake for 10 to 11 minutes or until edges are golden. Transfer to a wire rack and let cool."] cookbook:snickerdoodles recipeNotes "* If you are using a mixer with more than one kind of beater, use the paddle attachment. " cookbook:snickerdoodles recipeYield 36 cookbook:snickerdoodles totalTime "30 minutes" cookbook:snickerdoodles type cookbook:recipes cookbook:snickerdoodles url https://en.wikibooks.org/wiki/Cookbook:Snickerdoodle cookbook:snickerdoodles url https://en.wikibooks.org/wiki/Cookbook:Snickerdoodles cookbook:snoek name "Snoek" cookbook:snoek recipeCategory category:seafood cookbook:snoek type cookbook:ingredients cookbook:snoek type cookbook:seafood cookbook:snoek url https://en.wikibooks.org/wiki/Cookbook:Snoek cookbook:snow label "snow" cookbook:snow_pea label "snow peas" cookbook:snow_pea label "snow pea sprouts" cookbook:snow_pea name "Snow Pea" cookbook:snow_pea type cookbook:ingredients cookbook:snow_pea type cookbook:vegetable cookbook:snow_pea url https://en.wikibooks.org/wiki/Cookbook:Snow_Pea cookbook:soak label "soak" cookbook:soak label "soaking" cookbook:soak name "Soak" cookbook:soak recipeFoodstuff cookbook:baking_soda cookbook:soak recipeFoodstuff cookbook:legumes cookbook:soak recipeFoodstuff cookbook:water cookbook:soak recipeIngredient "Baking Soda (if needed, see below)" cookbook:soak recipeIngredient "Dry Beans" cookbook:soak recipeIngredient "Water" cookbook:soak type cookbook:cooking_techniques cookbook:soak url https://en.wikibooks.org/wiki/Cookbook:Soak cookbook:soato label "soato" cookbook:soba label "soba" cookbook:soba label "soba noodle soup" cookbook:soba name "Soba" cookbook:soba type cookbook:ingredients cookbook:soba url https://en.wikibooks.org/wiki/Cookbook:Soba cookbook:socca label "farinata" cookbook:socca label "socca" cookbook:socca name "Socca" cookbook:socca recipeCategory category:baking_recipes cookbook:socca recipeCategory category:chickpea_recipes cookbook:socca recipeCategory category:flatbread_recipes cookbook:socca recipeCategory category:french_recipes cookbook:socca recipeCategory category:gluten-free_recipes cookbook:socca recipeCategory category:italian_recipes cookbook:socca recipeCategory category:recipes_with_images cookbook:socca recipeCategory category:recipes_with_metric_units cookbook:socca recipeCuisine cookbook:cuisine_of_france cookbook:socca recipeCuisine cookbook:cuisine_of_italy cookbook:socca recipeEquipment cookbook:whisk cookbook:socca recipeFoodstuff cookbook:chickpea_flour cookbook:socca recipeFoodstuff cookbook:olive_oil cookbook:socca recipeFoodstuff cookbook:pepper cookbook:socca recipeFoodstuff cookbook:salt cookbook:socca recipeFoodstuff cookbook:water cookbook:socca recipeIngredient "1 tsp salt" cookbook:socca recipeIngredient "2 Tbs olive oil" cookbook:socca recipeIngredient "300g (2 cups) chickpea flour" cookbook:socca recipeIngredient "500ml (2 cups) water" cookbook:socca recipeIngredient "black pepper to taste; 2-3 decent grinds of a grinder should do" cookbook:socca recipeInstructions ["Heat oven &ndash; super hot, around 300\u00b0C \/ 570\u00b0F is traditional, but whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.","Whisk the ingredients together well, ensuring there are no lumps. This should make a very thin batter, easy to pour.","Once the oven is up to temperature, pour some of the batter into the pan or onto the plaque, and put into the oven for 8-9 minutes at 300\u00b0C \/ 570\u00b0F, or 13-15 minutes at 250\u00b0C \/ 480\u00b0F. With a 50cm plaque or pan, cook half the batter at a time &ndash; the batter should cover the plaque or pan very thinly.","Remove from the oven and cut into triangular wedges. Serve hot.","Repeat for the rest of the batter."] cookbook:socca type cookbook:recipes cookbook:socca url https://en.wikibooks.org/wiki/Cookbook:Socca cookbook:sockerdricka label "sockerdricka" cookbook:sockerdricka name "Sockerdricka" cookbook:sockerdricka recipeCategory category:beverage_recipes cookbook:sockerdricka recipeCategory category:fermented_food_recipes cookbook:sockerdricka recipeCategory category:ginger_recipes cookbook:sockerdricka recipeCategory category:swedish_recipes cookbook:sockerdricka recipeCuisine cookbook:cuisine_of_sweden cookbook:sockerdricka recipeFoodstuff cookbook:ginger cookbook:sockerdricka recipeFoodstuff cookbook:lemon cookbook:sockerdricka recipeFoodstuff cookbook:raisin cookbook:sockerdricka recipeFoodstuff cookbook:sugar cookbook:sockerdricka recipeFoodstuff cookbook:water cookbook:sockerdricka recipeFoodstuff cookbook:yeast cookbook:sockerdricka recipeIngredient "1 kg sugar" cookbook:sockerdricka recipeIngredient "20 litres of water" cookbook:sockerdricka recipeIngredient "25 g ginger" cookbook:sockerdricka recipeIngredient "60 g yeast" cookbook:sockerdricka recipeIngredient "raisins" cookbook:sockerdricka recipeIngredient "the peel of one lemon" cookbook:sockerdricka recipeInstructions ["Boil the sugar, water, lemon and crushed ginger for 15 minutes.","Strain the mixture and let it cool.","Mix in the yeast and let the mixture ferment for two days.","Put the drink in bottles and add a raisin to each bottle."] cookbook:sockerdricka recipeNotes "* The recipe above has '''lots''' of yeast, and not much ginger. It would work well with just 10g yeast. More ginger would be good, e.g. 100g of fresh ginger for 20 litres. * Ginger beer * Sima " cookbook:sockerdricka type cookbook:recipes cookbook:sockerdricka url https://en.wikibooks.org/wiki/Cookbook:Sockerdricka cookbook:soda_biscuit label "soda biscuit" cookbook:soda_bread label "irish brown bread" cookbook:soda_bread label "soda bread" cookbook:soda_bread label "soda farl" cookbook:soda_bread name "Soda Bread" cookbook:soda_bread recipeCategory category:baking_recipes cookbook:soda_bread recipeCategory category:bread_recipes cookbook:soda_bread recipeIngredient "⅞ pint - Buttermilk." cookbook:soda_bread recipeIngredient "1 ¾ level tsp - Bread soda;" cookbook:soda_bread recipeIngredient "10 oz - Plain white flour;" cookbook:soda_bread recipeIngredient "1 level tsp - Salt;" cookbook:soda_bread recipeIngredient "2 heaped dessert spoons - Wheat germ;" cookbook:soda_bread recipeIngredient "6 oz - Wholemeal flour;" cookbook:soda_bread recipeInstructions ["Grease and flour an 8 inch round baking tin.","Sift the white flour into a large mixing bowl.","Add the other dry ingredients and mix thoroughly.","Make a well in the centre of the bowl, pour in some of the buttermilk and, with a wooden spoon, gradually mix the flour into the buttermilk. Alternatively, make a volcano shape on a marble slab with the dry ingredients, add the buttermilk and mix with a knife.","Add more buttermilk and mix in more flour. Continue until the flour is completely absorbed into the mix. The mix should not be over saturated, but have a slightly stretchy look.","Turn the mix into the baking tin and place in a medium hot oven (180 degrees Centigrade, 350 degrees F) for 35 to 45 minutes, or until golden brown.","Leave to cool on a wire tray."] cookbook:soda_bread type cookbook:recipes cookbook:soda_bread url https://en.wikibooks.org/wiki/Cookbook:Soda_Bread cookbook:soda label "soda" cookbook:soda name "Soda" cookbook:soda_pop label "soda" cookbook:soda_pop label "soda pop" cookbook:soda_pop name "Soda Pop" cookbook:soda_pop recipeCategory category:beverage_recipes cookbook:soda_pop type cookbook:cookbook_stubs cookbook:soda_pop type cookbook:recipes cookbook:soda_pop url https://en.wikibooks.org/wiki/Cookbook:Soda_Pop cookbook:soda_sữa_hột_gà difficulty 1 cookbook:soda_sữa_hột_gà label "soda sữa hột gà" cookbook:soda_sữa_hột_gà name "Soda sữa hột gà" cookbook:soda_sữa_hột_gà recipeCategory category:beverage_recipes cookbook:soda_sữa_hột_gà recipeCategory category:very_easy_recipes cookbook:soda_sữa_hột_gà recipeCategory category:vietnamese_recipes cookbook:soda_sữa_hột_gà recipeCuisine cookbook:cuisine_of_vietnam cookbook:soda_sữa_hột_gà recipeIngredient "1 egg yolk" cookbook:soda_sữa_hột_gà recipeIngredient "2 teaspoons sweetened condensed milk" cookbook:soda_sữa_hột_gà recipeIngredient "carbonated water (as needed, 1-2 cups)" cookbook:soda_sữa_hột_gà recipeIngredient "ice" cookbook:soda_sữa_hột_gà recipeIngredient "two glasses" cookbook:soda_sữa_hột_gà recipeInstructions ["Fill one glass with ice.","In other glass, mix condensed milk and egg yolk.","Add carbonated water to desired level, mix until blended well.","Pour liquid over ice.","Enjoy."] cookbook:soda_sữa_hột_gà recipeYield 1-2 servings cookbook:soda_sữa_hột_gà totalTime "prep: 2-5 minutes" cookbook:soda_sữa_hột_gà type cookbook:recipes cookbook:soda_sữa_hột_gà url https://en.wikibooks.org/wiki/Cookbook:Soda_sữa_hột_gà cookbook:soda url https://en.wikibooks.org/wiki/Cookbook:Soda cookbook:sodium_bicarbonate label "sodium bicarbonate" cookbook:soffritto label "soffritto" cookbook:sofrito label "sofrito" cookbook:sofrito name "Sofrito" cookbook:sofrito recipeCategory category:bell_pepper_recipes cookbook:sofrito recipeCategory category:chile_recipes cookbook:sofrito recipeCategory category:cilantro_recipes cookbook:sofrito recipeCategory category:puerto_rican_recipes cookbook:sofrito recipeCategory category:tomato_recipes cookbook:sofrito recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:sofrito recipeEquipment cookbook:food_processor cookbook:sofrito recipeEquipment cookbook:mortar_and_pestle cookbook:sofrito recipeFoodstuff cookbook:ají_dulce cookbook:sofrito recipeFoodstuff cookbook:cilantro cookbook:sofrito recipeFoodstuff cookbook:culantro cookbook:sofrito recipeFoodstuff cookbook:garlic cookbook:sofrito recipeFoodstuff cookbook:onion cookbook:sofrito recipeIngredient "15 ají dulce, seeded" cookbook:sofrito recipeIngredient "1 head of garlic " cookbook:sofrito recipeIngredient "1 large red bell peppers, seeded" cookbook:sofrito recipeIngredient "1 small bunch of fresh cilantro, chopped" cookbook:sofrito recipeIngredient "2 large Spanish yellow onions, chopped" cookbook:sofrito recipeIngredient "3 large cubanelle peppers, seeded" cookbook:sofrito recipeIngredient "3 Large plum tomatoes seeded and chopped" cookbook:sofrito recipeIngredient "5 stems of fresh recao leaves (culantro), chopped" cookbook:sofrito recipeInstructions ["Grind the ingredients in a mortar and pestle or food processor, and store in the refrigerator or pour into ice cube trays to store in the freezer.","Two or three sofrito cubes can be used in recipes that serve 6 to 8 people that require sofrito."] cookbook:sofrito type cookbook:recipes cookbook:sofrito url https://en.wikibooks.org/wiki/Cookbook:Sofrito cookbook:soft_boiled_eggs label "soft boiled eggs" cookbook:soft_boiled_eggs label "soft-boiled eggs" cookbook:soft_boiled_eggs name "Soft-boiled egg" cookbook:soft_boiled_eggs name "Soft Boiled Eggs" cookbook:soft_boiled_eggs recipeCategory category:egg_recipes cookbook:soft_boiled_eggs recipeFoodstuff cookbook:egg cookbook:soft_boiled_eggs recipeFoodstuff cookbook:pepper cookbook:soft_boiled_eggs recipeFoodstuff cookbook:salt cookbook:soft_boiled_eggs recipeIngredient "2 or 3 large eggs, depending on appetite" cookbook:soft_boiled_eggs recipeIngredient "Salt and pepper to taste" cookbook:soft_boiled_eggs recipeInstructions ["Bring about 1 inch of water to a rolling boil in a pot. You want just enough water to create steam & not evaporate.","Add eggs very carefully, with a long spoon if necessary. Beware... Steam is hot!","Cover with a lid and let boil\/steam for 6 to 6 1\/2 minutes, depending on how runny you want the yolks.","Immediately remove pot from heat, drain hot water & rinse eggs under cold water for about 30 seconds. Ready to serve.","To serve, place eggs on an egg cup, shot glass, or anything that will allow the egg to stay upright.","Using the small spoon, repeatedly tap the top of the eggs until an area the size of the spoon is cracked","Dig the spoon across the bottom of the cracked area to remove the top.","Use the spoon to eat from the egg shell and\/or cut toast into strips and dip into the egg."] cookbook:soft_boiled_eggs type cookbook:recipes cookbook:soft_boiled_eggs url https://en.wikibooks.org/wiki/Cookbook:Soft-boiled_egg cookbook:soft_boiled_eggs url https://en.wikibooks.org/wiki/Cookbook:Soft_Boiled_Eggs cookbook:soji name "Soji" cookbook:soji recipeCategory category:breakfast_recipes cookbook:soji recipeCategory category:cardamom_recipes cookbook:soji recipeCategory category:cashew_recipes cookbook:soji recipeCategory category:indian_recipes cookbook:soji recipeCategory category:recipes_with_metric_units cookbook:soji recipeCategory category:wheat_recipes cookbook:soji recipeCuisine cookbook:cuisine_of_india cookbook:soji recipeIngredient "1/2 cup (120g) cashew nuts (broken)" cookbook:soji recipeIngredient "1/2 cup (120g) raisins" cookbook:soji recipeIngredient "1 cup (240ml) milk" cookbook:soji recipeIngredient "1 pinch salt" cookbook:soji recipeIngredient "1 tablespoon butter" cookbook:soji recipeIngredient "3 tablespoons cream of wheat" cookbook:soji recipeIngredient "3 teaspoons sugar" cookbook:soji recipeIngredient "4 pods cardamom" cookbook:soji recipeInstructions ["Wash the cashews and raisins and keep them ready.","Crush the cardamom pods to remove the contents and discard the husks. Pound the contents of the pods into a black powder and mix with the cream of wheat.","Add the sugar and salt to the cream of wheat and mix thoroughly.","Melt the butter in a saucepan and gently fry the cream of wheat in it.","Add the cashews and raisins to the saucepan and continue to fry until the cream of wheat is light brown.","Add the milk to the saucepan and stir. The mixture will thicken and you will need to keep stirring to prevent it sticking to the bottom of the saucepan and burning.","When the mixture solidifies, turn off the heat and take the saucepan off the heat.","The Soji is ready for serving, but beware as it will be hot"] cookbook:soji type cookbook:recipes cookbook:soji url https://en.wikibooks.org/wiki/Cookbook:Soji cookbook:solar_oven_cooking label "solar oven cooking" cookbook:sollaghan label "sollaghan" cookbook:solyanka label "solyanka" cookbook:somen label "somen" cookbook:songpyeon label "songpyeon" cookbook:sopaipilla name "Sopaipilla" cookbook:sopaipilla recipeCategory category:deep_fried_recipes cookbook:sopaipilla recipeCategory category:dessert_recipes cookbook:sopaipilla recipeCategory category:pastry_recipes cookbook:sopaipilla recipeCategory category:tex-mex_recipes cookbook:sopaipilla recipeFoodstuff cookbook:baking_powder cookbook:sopaipilla recipeFoodstuff cookbook:flour cookbook:sopaipilla recipeFoodstuff cookbook:salt cookbook:sopaipilla recipeFoodstuff cookbook:shortening cookbook:sopaipilla recipeIngredient "¼ c shortening" cookbook:sopaipilla recipeIngredient "1½ c warm water" cookbook:sopaipilla recipeIngredient "2 c All-purpose flour" cookbook:sopaipilla recipeIngredient "2 tsp. baking powder" cookbook:sopaipilla recipeIngredient "2 tsp. salt" cookbook:sopaipilla recipeInstructions ["Combine ingredients and knead into a round ball.","Cover with a towel and let set for 10-20 min.","Break dough into 2-3 inch balls. Roll out each ball so that it is 8-12 inches in diameter. Cut into quarters.","Deep fry in hot oil until golden brown. Turn once.","Drain on paper towels and sprinkle with mixture of sugar and cinnamon.","Serve warm plain or drizzled with honey or strawberry syrup."] cookbook:sopaipilla type cookbook:recipes cookbook:sopaipilla url https://en.wikibooks.org/wiki/Cookbook:Sopaipilla cookbook:sop_buntut label "sop buntut" cookbook:soppa_ta'_l-armla label "soppa ta' l-armla" cookbook:soppa_ta'_l-armla name "Soppa ta' l-Armla" cookbook:soppa_ta'_l-armla recipeCategory category:boiled_recipes cookbook:soppa_ta'_l-armla recipeCategory category:cheese_recipes cookbook:soppa_ta'_l-armla recipeCategory category:egg_recipes cookbook:soppa_ta'_l-armla recipeCategory category:soup_recipes cookbook:soppa_ta'_l-armla recipeCategory category:vegetable_recipes cookbook:soppa_ta'_l-armla recipeIngredient "100g courgettes" cookbook:soppa_ta'_l-armla recipeIngredient "100g onions" cookbook:soppa_ta'_l-armla recipeIngredient "100g potatoes" cookbook:soppa_ta'_l-armla recipeIngredient "125g cauliflower" cookbook:soppa_ta'_l-armla recipeIngredient "125g peas" cookbook:soppa_ta'_l-armla recipeIngredient "150g peeled tomatoes" cookbook:soppa_ta'_l-armla recipeIngredient "200g ricotta" cookbook:soppa_ta'_l-armla recipeIngredient "4 cheeslets" cookbook:soppa_ta'_l-armla recipeIngredient "4 eggs" cookbook:soppa_ta'_l-armla recipeIngredient "50g tomato paste" cookbook:soppa_ta'_l-armla recipeInstructions ["Slice vegetables, fry onions.","In a pot add all ingredients, except eggs and ricotta, and cheeslets","Add salt and pepper and bring to boil.","Let the mix simmer until the vegetables are cooked then add the eggs, the ricotta is cut in large chunks, add cheeslets at the last few minutes of cooking."] cookbook:soppa_ta'_l-armla type cookbook:recipes cookbook:soppa_ta\'_l-armla type cookbook:recipes cookbook:soppa_ta'_l-armla url https://en.wikibooks.org/wiki/Cookbook:Soppa_ta'_l-Armla cookbook:sorbitol label "sorbitol" cookbook:sorb label "sorb" cookbook:sorghum label "sorghum" cookbook:sorghum label "sorghum flour" cookbook:sorghum name "Sorghum" cookbook:sorghum type cookbook:cereals cookbook:sorghum type cookbook:ingredients cookbook:sorghum url https://en.wikibooks.org/wiki/Cookbook:Sorghum cookbook:sorrel label "sorrel" cookbook:soto_ayam label "soto ayam" cookbook:soto_ayam name "Soto ayam" cookbook:soto_ayam name "Soto Ayam" cookbook:soto_ayam recipeCategory category:boiled_recipes cookbook:soto_ayam recipeCategory category:chicken_recipes cookbook:soto_ayam recipeCategory category:indonesian_recipes cookbook:soto_ayam recipeCategory category:noodle_recipes cookbook:soto_ayam recipeCategory category:soup_recipes cookbook:soto_ayam recipeCuisine cookbook:cuisine_of_indonesia cookbook:soto_ayam recipeFoodstuff cookbook:bay_leaf cookbook:soto_ayam recipeFoodstuff cookbook:bean_sprout cookbook:soto_ayam recipeFoodstuff cookbook:candlenut cookbook:soto_ayam recipeFoodstuff cookbook:galangal cookbook:soto_ayam recipeFoodstuff cookbook:garlic cookbook:soto_ayam recipeFoodstuff cookbook:ginger cookbook:soto_ayam recipeFoodstuff cookbook:green_onion cookbook:soto_ayam recipeFoodstuff cookbook:kaffir_lime_leaf cookbook:soto_ayam recipeFoodstuff cookbook:lemongrass cookbook:soto_ayam recipeFoodstuff cookbook:pepper cookbook:soto_ayam recipeFoodstuff cookbook:shallot cookbook:soto_ayam recipeFoodstuff cookbook:turmeric cookbook:soto_ayam recipeIngredient "½ stalk lemongrass" cookbook:soto_ayam recipeIngredient "½ tsp. pepper" cookbook:soto_ayam recipeIngredient "15 g ginger" cookbook:soto_ayam recipeIngredient "1.8 chicken stock" cookbook:soto_ayam recipeIngredient "1 stalk green onion" cookbook:soto_ayam recipeIngredient "1 whole chicken with bones or 1 kg chicken parts with bones" cookbook:soto_ayam recipeIngredient "200 g bean sprouts blanched" cookbook:soto_ayam recipeIngredient "200 g cabbage, thinly sliced" cookbook:soto_ayam recipeIngredient "25 g fried shallots" cookbook:soto_ayam recipeIngredient "25 g galangal" cookbook:soto_ayam recipeIngredient "25 g sohun vermicelli, soak in hot water for 10 minutes" cookbook:soto_ayam recipeIngredient "2 bay leaves" cookbook:soto_ayam recipeIngredient "2 candlenut" cookbook:soto_ayam recipeIngredient "2 cloves garlic" cookbook:soto_ayam recipeIngredient "2 fresh tomatoes" cookbook:soto_ayam recipeIngredient "2 tbl. cooking oil" cookbook:soto_ayam recipeIngredient "2 tsp. salt" cookbook:soto_ayam recipeIngredient "3 hard boiled eggs" cookbook:soto_ayam recipeIngredient "3 kaffir lime leaves" cookbook:soto_ayam recipeIngredient "3 shallot" cookbook:soto_ayam recipeIngredient "4 potatoes, steamed, peeled, deep fried until golden brown" cookbook:soto_ayam recipeIngredient "5 g turmeric" cookbook:soto_ayam recipeInstructions ["Stir fry spice paste over slow fire until fragrant.","Make soup by cooking the whole chicken with spice paste, galangal, lime leaves, lemon grass, and bay leaves in a pot for at least 30 minutes until the meat is tender. Use pressure cooker for faster cooking time and better broth. for traditional aisan cooking bring soup to boil, cover and turn off heat and let steep for 30 to 40 minutes. this makes meat more tender.","Add a little bit of salt or pepper to taste","Leave the chicken in a pot until the soup is cool","Remove the meat from the bones and slice the meat into tiny bit size using fork and knife, then set aside","Put back the bones into the soup, put sliced green onion and bring the soup to the boil right before serving","In a bowl, arrange in layers: sliced potatoes, sliced tomatoes, vermicelli, cabbage, bean sprouts, sliced egg, and the meat on top","Pour the boiling soup over the ingredients, but no bones or chicken skin may go into the bowl","Put fried shallots on top, squeeze a slice of lemon","Serve with hot steamed rice or slices of lontong (steamed rice roll)"] cookbook:soto_ayam recipeNotes "* Many versions of soto Ayam don't have tomato. * Some prefer not to mix cabbage with bean sprouts. * As fried potato substitute, some like to put potato chips into the soup. " cookbook:soto_ayam type cookbook:recipes cookbook:soto_ayam url https://en.wikibooks.org/wiki/Cookbook:Soto_ayam cookbook:soto_ayam url https://en.wikibooks.org/wiki/Cookbook:Soto_Ayam cookbook:soufflé label "soufflé" cookbook:soufflé name "Soufflé" cookbook:soufflé recipeCategory category:souffle_recipes cookbook:soufflé type cookbook:recipes cookbook:soufflé url https://en.wikibooks.org/wiki/Cookbook:Soufflé cookbook:soujoukh label "soujoukh" cookbook:soul_food label "soul food" cookbook:sounkapour label "sounkapour" cookbook:soup_alla_canavese name "Soup alla Canavese" cookbook:soup_alla_canavese recipeCategory category:bacon_recipes cookbook:soup_alla_canavese recipeCategory category:italian_recipes cookbook:soup_alla_canavese recipeCategory category:recipes_with_metric_units cookbook:soup_alla_canavese recipeCategory category:soup_recipes cookbook:soup_alla_canavese recipeCuisine cookbook:cuisine_of_italy cookbook:soup_alla_canavese recipeFoodstuff cookbook:bacon cookbook:soup_alla_canavese recipeFoodstuff cookbook:butter cookbook:soup_alla_canavese recipeFoodstuff cookbook:carrot cookbook:soup_alla_canavese recipeFoodstuff cookbook:cauliflower cookbook:soup_alla_canavese recipeFoodstuff cookbook:celery cookbook:soup_alla_canavese recipeFoodstuff cookbook:oil_and_fat cookbook:soup_alla_canavese recipeFoodstuff cookbook:onion cookbook:soup_alla_canavese recipeFoodstuff cookbook:parmesan_cheese cookbook:soup_alla_canavese recipeFoodstuff cookbook:parsley cookbook:soup_alla_canavese recipeFoodstuff cookbook:pepper cookbook:soup_alla_canavese recipeFoodstuff cookbook:sage cookbook:soup_alla_canavese recipeFoodstuff cookbook:salt cookbook:soup_alla_canavese recipeFoodstuff cookbook:stock cookbook:soup_alla_canavese recipeFoodstuff cookbook:tomato cookbook:soup_alla_canavese recipeIngredient "2 oz (55g) butter" cookbook:soup_alla_canavese recipeIngredient "2 tablespoons tomato purée" cookbook:soup_alla_canavese recipeIngredient "bacon" cookbook:soup_alla_canavese recipeIngredient "cauliflower" cookbook:soup_alla_canavese recipeIngredient "fat" cookbook:soup_alla_canavese recipeIngredient "half a stick celery" cookbook:soup_alla_canavese recipeIngredient "half carrot" cookbook:soup_alla_canavese recipeIngredient "half onions" cookbook:soup_alla_canavese recipeIngredient "Parmesan cheese" cookbook:soup_alla_canavese recipeIngredient "parsley" cookbook:soup_alla_canavese recipeIngredient "pepper" cookbook:soup_alla_canavese recipeIngredient "sage" cookbook:soup_alla_canavese recipeIngredient "salt" cookbook:soup_alla_canavese recipeIngredient "white stock" cookbook:soup_alla_canavese recipeInstructions ["Chop half an onion, half a carrot, half a stick of celery and a small amount of fat bacon and fry in two ounces of butter.","Combine the mixture with a white stock and boil for a few minutes before passing it through a sieve and combining with two tablespoons of tomato puree.","Drain half of a blanched, cold cauliflower and break into small bunches before combining with the stock and mixture, along with a small amount of sage and parsley.","Let the mixture boil before adding grated Parmesan cheese and pepper."] cookbook:soup_alla_canavese type cookbook:recipes cookbook:soup_alla_canavese url https://en.wikibooks.org/wiki/Cookbook:Soup_alla_Canavese cookbook:soup_alla_lombarda name "Soup alla Lombarda" cookbook:soup_alla_lombarda recipeCategory category:soup_recipes cookbook:soup_alla_lombarda recipeCookingTechnique cookbook:boiling cookbook:soup_alla_lombarda recipeCookingTechnique cookbook:purée cookbook:soup_alla_lombarda recipeFoodstuff cookbook:asparagus cookbook:soup_alla_lombarda recipeFoodstuff cookbook:butter cookbook:soup_alla_lombarda recipeFoodstuff cookbook:egg cookbook:soup_alla_lombarda recipeFoodstuff cookbook:lobster cookbook:soup_alla_lombarda recipeFoodstuff cookbook:pea cookbook:soup_alla_lombarda recipeIngredient "Asparagus" cookbook:soup_alla_lombarda recipeIngredient "Béchamel sauce" cookbook:soup_alla_lombarda recipeIngredient "Clear soup" cookbook:soup_alla_lombarda recipeIngredient "Eggs" cookbook:soup_alla_lombarda recipeIngredient "Fowl forcemeat" cookbook:soup_alla_lombarda recipeIngredient "Lobster butter" cookbook:soup_alla_lombarda recipeIngredient "Peas" cookbook:soup_alla_lombarda recipeInstructions ["Make a firm forcemeat of fowl and divide it into three parts.","To the first, add two spoons of cream B\u00e9chamel; to the second, four spoons of pur\u00e9e of green peas; to the third, two spoons of lobster butter and the yolk of an egg. Thus you will have the Italian colours, red, white, and green.","Butter a pie dish and make little quenelles of the forcemeat.","Just before serving, boil them for four minutes in boiling stock, take them out carefully and put them in a warm soup tureen with two spoonfuls of cooked green peas and pour a very fresh clear soup over them."] cookbook:soup_alla_lombarda type cookbook:recipes cookbook:soup_alla_lombarda url https://en.wikibooks.org/wiki/Cookbook:Soup_alla_Lombarda cookbook:soup_alla_maria_pia name "Soup alla Maria Pia" cookbook:soup_alla_maria_pia recipeCategory category:soup_recipes cookbook:soup_alla_maria_pia recipeIngredient "Butter" cookbook:soup_alla_maria_pia recipeIngredient "Carrot" cookbook:soup_alla_maria_pia recipeIngredient "Celery" cookbook:soup_alla_maria_pia recipeIngredient "Cream" cookbook:soup_alla_maria_pia recipeIngredient "Croûtons" cookbook:soup_alla_maria_pia recipeIngredient "Eggs" cookbook:soup_alla_maria_pia recipeIngredient "Leeks" cookbook:soup_alla_maria_pia recipeIngredient "Onion" cookbook:soup_alla_maria_pia recipeIngredient "Peas" cookbook:soup_alla_maria_pia recipeIngredient "White beans (haricot or flagelot - not lima or butter beans)" cookbook:soup_alla_maria_pia recipeIngredient "White stock (chicken or veal)" cookbook:soup_alla_maria_pia recipeInstructions ["Soak one pound of white beans for twelve hours, then put them into a stock pot with a little salt, butter, and water, add a carrot, an onion, two leeks, and a stick of celery, and simmer until the","vegetables are well cooked; then take out all the fresh vegetables, drain the beans and pass them through a sieve, but first dilute them with good stock. Put this puree into a stock pot with good","white stock, and when it has boiled keep it hot in a bain-marie until you are about to serve; then mix the yolk of three eggs in a cup of cream, and add this to the soup. Pour the soup into a warm","tureen, add some boiled green peas, and serve with fried cro\u00fbtons handed separately."] cookbook:soup_alla_maria_pia type cookbook:recipes cookbook:soup_alla_maria_pia url https://en.wikibooks.org/wiki/Cookbook:Soup_alla_Maria_Pia cookbook:soup_alla_nazionale name "Soup alla Nazionale" cookbook:soup_alla_nazionale recipeCategory category:soup_recipes cookbook:soup_alla_nazionale recipeIngredient "Clear soup" cookbook:soup_alla_nazionale recipeIngredient "Savoury custard" cookbook:soup_alla_nazionale recipeIngredient "Spinach" cookbook:soup_alla_nazionale recipeIngredient "Tomatoes" cookbook:soup_alla_nazionale recipeInstructions ["Make a savoury custard and divide it into three parts, one to be left white, another coloured red with tomato, and the third green with spinach.","Put a layer of each in a buttered saucepan and cook for about ten minutes","Cut it into dice, so that you have the three Italian colours (red, white, and green) together.","Then put the custard into a soup tureen and pour a good clear soup over it."] cookbook:soup_alla_nazionale type cookbook:recipes cookbook:soup_alla_nazionale url https://en.wikibooks.org/wiki/Cookbook:Soup_alla_Nazionale cookbook:soup_all'imperatrice name "Soup all'Imperatrice" cookbook:soup_all'imperatrice recipeCategory category:soup_recipes cookbook:soup_all\'imperatrice recipeCategory category:soup_recipes cookbook:soup_all'imperatrice type cookbook:recipes cookbook:soup_all\'imperatrice type cookbook:recipes cookbook:soup_all'imperatrice url https://en.wikibooks.org/wiki/Cookbook:Soup_all'Imperatrice cookbook:soup_joumou name "Soup Joumou" cookbook:soup_joumou recipeCategory category:beef_recipes cookbook:soup_joumou recipeCategory category:boiled_recipes cookbook:soup_joumou recipeCategory category:chile_recipes cookbook:soup_joumou recipeCategory category:soup_recipes cookbook:soup_joumou recipeCategory category:vegetable_recipes cookbook:soup_joumou recipeIngredient "¼ cup roughly chopped parsley" cookbook:soup_joumou recipeIngredient "½ small calabaza or kabocha squash, cut into 1" pieces" cookbook:soup_joumou recipeIngredient "½ small green cabbage, cored and cut into 1½" pieces" cookbook:soup_joumou recipeIngredient "½ tsp. dried thyme" cookbook:soup_joumou recipeIngredient "1 large Yukon gold potato, peeled and cut into 1½" pieces" cookbook:soup_joumou recipeIngredient "1 lbs. beef chuck, cut into ½" pieces" cookbook:soup_joumou recipeIngredient "1 medium shallot, sliced" cookbook:soup_joumou recipeIngredient "1 medium turnip, peeled and cut into 1½" pieces" cookbook:soup_joumou recipeIngredient "1 scotch bonnet chile, stemmed and seeded" cookbook:soup_joumou recipeIngredient "1 small leek, trimmed, halved lengthwise and cut into 1½" pieces; rinsed" cookbook:soup_joumou recipeIngredient "1 small yellow onion, cut into 1½" pieces" cookbook:soup_joumou recipeIngredient "2 carrots, cut into 1½" pieces" cookbook:soup_joumou recipeIngredient "2 cloves garlic" cookbook:soup_joumou recipeIngredient "2 scallions, sliced, plus more for garnish" cookbook:soup_joumou recipeIngredient "2 stalks celery, cut into 1½" pieces" cookbook:soup_joumou recipeIngredient "2 tbsp. olive oil" cookbook:soup_joumou recipeIngredient "8 cups beef stock" cookbook:soup_joumou recipeIngredient "Juice of 1 lime, plus wedges for serving" cookbook:soup_joumou recipeIngredient "Salt and freshly ground black pepper, to taste" cookbook:soup_joumou recipeInstructions ["Pur\u00e9e garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and \u00bd cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.","Remove beef from marinade and dry with paper towels; set aside. Heat oil in a 8-qt. saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about 8 minutes. Add stock and and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until beef is tender, about 1\u00bd hours. Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes.","Meanwhile, bring squash and 2 cups water to a boil in a 2-qt. saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving \u00bd cup cooking liquid and transfer squash and liquid to a blender; pur\u00e9e until smooth and set aside. When vegetables are tender, uncover, and stir in reserved squash pur\u00e9e; cook, stirring occasionally, until soup is slightly thick, 5\u201310 minutes more; season with salt and pepper and serve with scallions and lime wedges."] cookbook:soup_joumou type cookbook:recipes cookbook:soup_joumou url https://en.wikibooks.org/wiki/Cookbook:Soup_Joumou cookbook:soup label "clear soup" cookbook:soup label "soup" cookbook:soup label "soups" cookbook:soup label "stock" cookbook:soup name "Soup" cookbook:soup recipeCategory category:soup_recipes cookbook:soup_spoon label "soup spoon" cookbook:soup_spoon name "Soup Spoon" cookbook:soup_spoon type cookbook:cookbook/equipment cookbook:soup_spoon url https://en.wikibooks.org/wiki/Cookbook:Soup_Spoon cookbook:soup type cookbook:recipes cookbook:soup url https://en.wikibooks.org/wiki/Cookbook:Soup cookbook:soup_with_supplì label "soup with supplì" cookbook:soup_with_supplì name "Soup with Supplì" cookbook:soup_with_supplì recipeCategory category:italian_recipes cookbook:soup_with_supplì recipeCategory category:rice_recipes cookbook:soup_with_supplì recipeCategory category:soup_recipes cookbook:soup_with_supplì recipeCategory category:vegetarian_recipes cookbook:soup_with_supplì recipeCuisine cookbook:cuisine_of_italy cookbook:soup_with_supplì recipeFoodstuff cookbook:bread_crumb cookbook:soup_with_supplì recipeFoodstuff cookbook:egg cookbook:soup_with_supplì recipeIngredient "Bread crumbs." cookbook:soup_with_supplì recipeIngredient "Clear or brown soup." cookbook:soup_with_supplì recipeIngredient "Eggs, beaten." cookbook:soup_with_supplì recipeIngredient "Left over Risotto," cookbook:soup_with_supplì type cookbook:recipes cookbook:soup_with_supplì url https://en.wikibooks.org/wiki/Cookbook:Soup_with_Supplì cookbook:sour_cream_chili_sauce difficulty 1 cookbook:sour_cream_chili_sauce label "sour cream chili sauce" cookbook:sour_cream_chili_sauce name "Sour cream chili sauce" cookbook:sour_cream_chili_sauce name "Sour Cream Chili Sauce" cookbook:sour_cream_chili_sauce recipeCategory category:american_recipes cookbook:sour_cream_chili_sauce recipeCategory category:dip_recipes cookbook:sour_cream_chili_sauce recipeCategory category:sour_cream_recipes cookbook:sour_cream_chili_sauce recipeCategory category:vegetable_recipes cookbook:sour_cream_chili_sauce recipeCategory category:vegetarian_recipes cookbook:sour_cream_chili_sauce recipeCategory category:very_easy_recipes cookbook:sour_cream_chili_sauce recipeCuisine cookbook:cuisine_of_the_united_states cookbook:sour_cream_chili_sauce recipeCuisine cookbook:louisiana_creole_cuisine cookbook:sour_cream_chili_sauce recipeCuisine cookbook:new_england_cuisine cookbook:sour_cream_chili_sauce recipeFoodstuff cookbook:cayenne_pepper cookbook:sour_cream_chili_sauce recipeFoodstuff cookbook:sour_cream cookbook:sour_cream_chili_sauce recipeIngredient "1½-2 ounces chili sauce" cookbook:sour_cream_chili_sauce recipeIngredient "1/6 teaspoon (½ of ⅓ teaspoon) cayenne pepper" cookbook:sour_cream_chili_sauce recipeIngredient "6 ounces mayonnaise" cookbook:sour_cream_chili_sauce recipeIngredient "6 ounces sour cream" cookbook:sour_cream_chili_sauce recipeInstructions ["Stir well together all ingredients.","Divide into 2 small cups.","Put 1 small cup into center of each Onion Bloom for dipping."] cookbook:sour_cream_chili_sauce recipeYield 2 cookbook:sour_cream_chili_sauce totalTime "5 minutes" cookbook:sour_cream_chili_sauce type cookbook:recipes cookbook:sour_cream_chili_sauce url https://en.wikibooks.org/wiki/Cookbook:Sour_cream_chili_sauce cookbook:sour_cream_chili_sauce url https://en.wikibooks.org/wiki/Cookbook:Sour_Cream_Chili_Sauce cookbook:sour_cream_dip label "sour cream dip" cookbook:sour_cream_dip name "Sour Cream Dip" cookbook:sour_cream_dip recipeCategory category:dill_recipes cookbook:sour_cream_dip recipeCategory category:dip_recipes cookbook:sour_cream_dip recipeCategory category:recipes_with_metric_units cookbook:sour_cream_dip recipeCategory category:sour_cream_recipes cookbook:sour_cream_dip recipeFoodstuff cookbook:chive cookbook:sour_cream_dip recipeFoodstuff cookbook:dill cookbook:sour_cream_dip recipeFoodstuff cookbook:onion cookbook:sour_cream_dip recipeFoodstuff cookbook:parsley cookbook:sour_cream_dip recipeFoodstuff cookbook:pepper cookbook:sour_cream_dip recipeFoodstuff cookbook:salt cookbook:sour_cream_dip recipeFoodstuff cookbook:sour_cream cookbook:sour_cream_dip recipeIngredient "¼ cup (60ml) mayonnaise" cookbook:sour_cream_dip recipeIngredient "1 tbsp chopped parsley" cookbook:sour_cream_dip recipeIngredient "2 cups (480ml) sour cream" cookbook:sour_cream_dip recipeIngredient "2 tbsp chopped chives" cookbook:sour_cream_dip recipeIngredient "2 tbsp chopped fresh dill, or 1 tbsp dried, crumbled" cookbook:sour_cream_dip recipeIngredient "2 tbsp grated onion" cookbook:sour_cream_dip recipeIngredient "salt and ground pepper" cookbook:sour_cream_dip recipeInstructions ["Mix the sour cream, mayonnaise, dill, onion, chives, and parsley.","Season to taste with salt and pepper, and chill."] cookbook:sour_cream_dip type cookbook:recipes cookbook:sour_cream_dip url https://en.wikibooks.org/wiki/Cookbook:Sour_Cream_Dip cookbook:sour_cream label "sour cream" cookbook:sour_cream name "Sour cream" cookbook:sour_cream name "Sour Cream" cookbook:sour_cream recipeCategory category:dairy cookbook:sour_cream type cookbook:dairy cookbook:sour_cream type cookbook:ingredients cookbook:sour_cream url https://en.wikibooks.org/wiki/Cookbook:Sour_cream cookbook:sour_cream url https://en.wikibooks.org/wiki/Cookbook:Sour_Cream cookbook:sourdough label "sourdough" cookbook:sourdough_starter label "sourdough starter" cookbook:sourdough_starter name "Sourdough Starter" cookbook:sourdough_starter recipeCategory category:bread_recipes cookbook:sourdough_starter recipeCategory category:leavening_agents cookbook:sourdough_starter recipeCategory category:recipes_with_metric_units cookbook:sourdough_starter recipeFoodstuff cookbook:flour cookbook:sourdough_starter recipeFoodstuff cookbook:water cookbook:sourdough_starter recipeIngredient "non-chlorinated water" cookbook:sourdough_starter recipeIngredient "unbleached (wholegrain works best) flour" cookbook:sourdough_starter type cookbook:leavening_agents cookbook:sourdough_starter type cookbook:recipes cookbook:sourdough_starter url https://en.wikibooks.org/wiki/Cookbook:Sourdough_Starter cookbook:sour_mashed_sweet_potato label "sour mashed sweet potato" cookbook:sour_mashed_sweet_potato name "Sour Mashed Sweet Potato" cookbook:sour_mashed_sweet_potato recipeCategory category:fermented_food_recipes cookbook:sour_mashed_sweet_potato recipeCategory category:recipes_with_images cookbook:sour_mashed_sweet_potato recipeCategory category:recipes_without_servings cookbook:sour_mashed_sweet_potato recipeCategory category:sweet_potato_recipes cookbook:sour_mashed_sweet_potato recipeEquipment cookbook:mortar_and_pestle cookbook:sour_mashed_sweet_potato recipeEquipment cookbook:spatula cookbook:sour_mashed_sweet_potato recipeFoodstuff cookbook:ginger cookbook:sour_mashed_sweet_potato recipeFoodstuff cookbook:salt cookbook:sour_mashed_sweet_potato recipeFoodstuff cookbook:sweet_potato cookbook:sour_mashed_sweet_potato recipeFoodstuff cookbook:yogurt cookbook:sour_mashed_sweet_potato recipeIngredient "½ tsp kefir or 1 tsp yoghurt" cookbook:sour_mashed_sweet_potato recipeIngredient "1 tsp non-iodised salt" cookbook:sour_mashed_sweet_potato recipeIngredient "2 cm (1 inch) ginger" cookbook:sour_mashed_sweet_potato recipeIngredient "500g sweet potato or other vegetables (try some!)" cookbook:sour_mashed_sweet_potato recipeInstructions ["Peel and roast the sweet potato or other vegetables. Ideally, this would be an extra piece of sweet potato, pumpkin, taro etc. tossed into the oven with other food being roasted for a main meal. A 500g piece of sweet potato will roast nicely in 1\u00bd hours at 150\u00b0C (300\u00b0F), or less at a higher temperature.","Allow the vegetables to cool to about room temperature.","Mash the vegetables in a bowl. Try to break up all large pieces, but don't be too fussy &ndash; a few little lumps won't bother anyone!","Peel the ginger, and mash it in a mortar and pestle or mince it in a food processor. Add it to the bowl and mix well.","Add the salt and kefir or yoghurt, and mix in well. Try to get a smooth consistency, but don't be too concerned about the odd lump.","Pack the mash into a crock or jar, where it can ferment. Pick a nice looking one that you can serve it from later also. Smooth the top of the mash with a spatula.","Fill a strong plastic bag with water, seal (knot or zip-lock) and place on top of the mash. Because the plastic bag is flexible, it will fit to the surface of the mash and exclude air, which prevents mould.","Set aside in a warm place (not hot!) for 48 hours to ferment.","After fermenting, remove the plastic bag and close the crock or jar with a lid, then place in a refrigerator to keep fresh."] cookbook:sour_mashed_sweet_potato type cookbook:recipes cookbook:sour_mashed_sweet_potato url https://en.wikibooks.org/wiki/Cookbook:Sour_Mashed_Sweet_Potato cookbook:sour_mix name "Sour mix" cookbook:sour_mix name "Sour Mix" cookbook:sour_mix recipeIngredient "1 part lemon juice" cookbook:sour_mix recipeIngredient "1 part orange juice" cookbook:sour_mix recipeIngredient "2 parts lime juice" cookbook:sour_mix recipeIngredient "2 parts simple syrup (sugar water)" cookbook:sour_mix recipeIngredient "One cup of sugar" cookbook:sour_mix recipeIngredient "One egg white" cookbook:sour_mix recipeIngredient "Two cups of lemon juice, preferably freshly squeezed" cookbook:sour_mix recipeIngredient "Two cups of water" cookbook:sour_mix recipeInstructions ["Whisk egg white (unless preparing vegan version) in a medium-sized bowl until frothy","Stir in the sugar and water or simple syrup","Add the lemon juice (and lime and orange juices if using)","Stir all ingredients well"] cookbook:sour_mix type cookbook:recipes cookbook:sour_mix url https://en.wikibooks.org/wiki/Cookbook:Sour_mix cookbook:sour_mix url https://en.wikibooks.org/wiki/Cookbook:Sour_Mix cookbook:soursop label "soursop" cookbook:sous-vide label "sous-vide" cookbook:sous-vide name "Sous-vide" cookbook:sous-vide type cookbook:cooking_techniques cookbook:sous-vide url https://en.wikibooks.org/wiki/Cookbook:Sous-vide cookbook:south_africa type cookbook:cuisines cookbook:south_africa type cookbook:cuisines_by_country cookbook:south_american_cuisines label "cuisine of south america" cookbook:south_american_cuisines label "latin america" cookbook:south_american_cuisines label "latin american" cookbook:south_american_cuisines label "south america" cookbook:south_american_cuisines label "south american" cookbook:south_american_cuisines label "south american cuisines" cookbook:south_american_cuisines name "South American cuisines" cookbook:south_american_cuisines name "South American Cuisines" cookbook:south_american_cuisines type cookbook:cuisines cookbook:south_american_cuisines type cookbook:cuisines_by_region cookbook:south_american_cuisines url https://en.wikibooks.org/wiki/Cookbook:South_American_cuisines cookbook:south_american_cuisines url https://en.wikibooks.org/wiki/Cookbook:South_American_Cuisines cookbook:south_asian_cuisines label "indian subcontinent" cookbook:south_asian_cuisines label "south and central asian" cookbook:south_asian_cuisines label "south asia" cookbook:south_asian_cuisines label "south asia, india, nepal and some other countries" cookbook:south_asian_cuisines label "south asian" cookbook:south_asian_cuisines label "south asian cooking" cookbook:south_asian_cuisines label "south asian cuisine" cookbook:south_asian_cuisines label "south asian cuisines" cookbook:south_asian_cuisines name "South Asian cuisines" cookbook:south_asian_cuisines name "South Asian Cuisines" cookbook:south_asian_cuisines type cookbook:cuisines cookbook:south_asian_cuisines type cookbook:cuisines_by_region cookbook:south_asian_cuisines url https://en.wikibooks.org/wiki/Cookbook:South_Asian_cuisines cookbook:south_asian_cuisines url https://en.wikibooks.org/wiki/Cookbook:South_Asian_Cuisines cookbook:south_beach_diet_cooking label "south beach diet cooking" cookbook:southeast_asian_cuisines label "cuisine of south-east asia" cookbook:southeast_asian_cuisines label "south-east asia" cookbook:southeast_asian_cuisines label "south-east asian" cookbook:southeast_asian_cuisines label "south-east asian cooking" cookbook:southeast_asian_cuisines label "south-east asian cuisine" cookbook:southeast_asian_cuisines label "south-east asian cuisines" cookbook:southeast_asian_cuisines label "southeast asian cuisines" cookbook:southeast_asian_cuisines name "Southeast Asian cuisines" cookbook:southeast_asian_cuisines name "Southeast Asian Cuisines" cookbook:southeast_asian_cuisines type cookbook:cuisines cookbook:southeast_asian_cuisines type cookbook:cuisines_by_region cookbook:southeast_asian_cuisines url https://en.wikibooks.org/wiki/Cookbook:Southeast_Asian_cuisines cookbook:southeast_asian_cuisines url https://en.wikibooks.org/wiki/Cookbook:Southeast_Asian_Cuisines cookbook:southeastern_cuisine label "south-east" cookbook:southern_barbecue_ribs name "Southern Barbecue Ribs" cookbook:southern_barbecue_ribs recipeCategory category:barbecue_recipes cookbook:southern_barbecue_ribs recipeCategory category:grilled_recipes cookbook:southern_barbecue_ribs recipeCategory category:main_course_recipes cookbook:southern_barbecue_ribs recipeCategory category:pork_recipes cookbook:southern_barbecue_ribs recipeIngredient "1 cup Kansas City Barbecue Sauce" cookbook:southern_barbecue_ribs recipeIngredient "2 slabs St. Louis style/cut pork spareribs" cookbook:southern_barbecue_ribs recipeIngredient "6 tbsp Barbecue Rub" cookbook:southern_barbecue_ribs recipeIngredient "Apple wood chunks" cookbook:southern_barbecue_ribs recipeInstructions ["Season ribs with Rub. Refrigerate for at least 1 hour.","Place chunks into the firebox of a 250\u00b0 smoker '''''or''''' the coal area of a 250\u00b0 charcoal grill set for indirect heat.","Place ribs into food box or on top of the grate of the charcoal grill, cover, and cook, basting with sauce often for 5-6 hours.","Brush sauce generously on top and bottom of ribs then place on a medium high grill, continually brushing with sauce until well browned, then flip and repeat 1 more time. Place remaining sauce into a squirt bottle. Meanwhile, remove ribs and let rest for 10 minutes. Serve with sauce in a squirt bottle."] cookbook:southern_barbecue_ribs type cookbook:recipes cookbook:southern_barbecue_ribs url https://en.wikibooks.org/wiki/Cookbook:Southern_Barbecue_Ribs cookbook:southern_clam_chowder difficulty 3 cookbook:southern_clam_chowder name "Southern Clam Chowder" cookbook:southern_clam_chowder recipeCategory category:clam_recipes cookbook:southern_clam_chowder recipeCategory category:gluten-free_recipes cookbook:southern_clam_chowder recipeCategory category:medium_difficulty_recipes cookbook:southern_clam_chowder recipeCategory category:milk_recipes cookbook:southern_clam_chowder recipeCategory category:onion_recipes cookbook:southern_clam_chowder recipeCategory category:pork_recipes cookbook:southern_clam_chowder recipeCategory category:potato_recipes cookbook:southern_clam_chowder recipeCategory category:soup_recipes cookbook:southern_clam_chowder recipeCategory category:southern_u.s._recipes cookbook:southern_clam_chowder recipeCookingTechnique cookbook:boiling cookbook:southern_clam_chowder recipeCookingTechnique cookbook:chopping cookbook:southern_clam_chowder recipeCookingTechnique cookbook:dice cookbook:southern_clam_chowder recipeCookingTechnique cookbook:frying cookbook:southern_clam_chowder recipeCookingTechnique cookbook:scald cookbook:southern_clam_chowder recipeCookingTechnique cookbook:simmering cookbook:southern_clam_chowder recipeCuisine cookbook:louisiana_creole_cuisine cookbook:southern_clam_chowder recipeCuisine cookbook:southern_cuisine cookbook:southern_clam_chowder recipeFoodstuff cookbook:butter cookbook:southern_clam_chowder recipeFoodstuff cookbook:clam cookbook:southern_clam_chowder recipeFoodstuff cookbook:milk cookbook:southern_clam_chowder recipeFoodstuff cookbook:onion cookbook:southern_clam_chowder recipeFoodstuff cookbook:pepper cookbook:southern_clam_chowder recipeFoodstuff cookbook:pork cookbook:southern_clam_chowder recipeFoodstuff cookbook:potato cookbook:southern_clam_chowder recipeFoodstuff cookbook:salt cookbook:southern_clam_chowder recipeIngredient "¼ pound salt pork" cookbook:southern_clam_chowder recipeIngredient "1 onion, diced or chopped" cookbook:southern_clam_chowder recipeIngredient "1 quart clams, canned or fresh" cookbook:southern_clam_chowder recipeIngredient "1 quart diced potatoes" cookbook:southern_clam_chowder recipeIngredient "1 quart rich milk, scalded" cookbook:southern_clam_chowder recipeIngredient "Butter, if desired" cookbook:southern_clam_chowder recipeIngredient "Salt and pepper to taste" cookbook:southern_clam_chowder recipeInstructions ["Remove black parts from clams, saving the liquor.","Cut pork in small pieces and fry until crisp and golden brown, then remove small pieces of pork from the fat.","Discard fat.","Add potatoes and onion, with just enough hot water to be seen through the potatoes.","Cook over low heat-just simmer-until done.","When potatoes are done, add clams and pork and cook for 2 minutes after coming to a boil. (Longer cooking will make the clams tough).","Remove chowder from heat and let stand for few minutes, then add hot milk, the clam liquor and seasoning to taste. (If seasonings are added before hot milk, chowder may curdle.)","May add butter to each bowl, for extra taste."] cookbook:southern_clam_chowder recipeNotes "* Chowder is usually better if left till the next day. " cookbook:southern_clam_chowder recipeYield 6 cookbook:southern_clam_chowder totalTime "1 hour" cookbook:southern_clam_chowder type cookbook:recipes cookbook:southern_clam_chowder url https://en.wikibooks.org/wiki/Cookbook:Southern_Clam_Chowder cookbook:southern_cornbread difficulty 3 cookbook:southern_cornbread label "cornbread" cookbook:southern_cornbread label "southern cornbread" cookbook:southern_cornbread name "Southern Cornbread" cookbook:southern_cornbread recipeCategory category:baked_recipes cookbook:southern_cornbread recipeCategory category:bread_recipes cookbook:southern_cornbread recipeCategory category:cornbread_recipes cookbook:southern_cornbread recipeCategory category:medium_difficulty_recipes cookbook:southern_cornbread recipeCategory category:southern_u.s._recipes cookbook:southern_cornbread recipeCategory category:texas_recipes cookbook:southern_cornbread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:southern_cornbread recipeCuisine cookbook:southern_cuisine cookbook:southern_cornbread recipeFoodstuff cookbook:cornmeal cookbook:southern_cornbread recipeFoodstuff cookbook:egg cookbook:southern_cornbread recipeIngredient "1 1/4 to 1 1/2 cups buttermilk (or whole milk)" cookbook:southern_cornbread recipeIngredient "1/4 cup of olive oil or vegetable oil" cookbook:southern_cornbread recipeIngredient "1 large egg" cookbook:southern_cornbread recipeIngredient "2 cups yellow (or white) self-rising corn meal" cookbook:southern_cornbread recipeInstructions ["Preheat the oven to 425\u00b0F. If using cast-iron skillet, place it in the oven to heat. (Do not preheat other types of skillets or baking pans.)","If using non-cast-iron skillet or baking pan, coat with a non-stick spray.","Beat egg in the bowl. Stir in buttermilk and oil.","Stir in the cornmeal and mix until just moistened. Batter will be somewhat lumpy. Take care not to overmix.","Pour the batter into the skillet and place in the oven.","Bake until crust is a light golden brown. (A toothpick inserted into the center should come out clean.) For an 8-inch skillet this can be 25-30 minutes, for a 10-inch skillet or an 8x8-inch baking pan about 20-25 minutes.","Allow to cool for 5 minutes in pan before serving.","Golden Cornbread","Cornbread","Cornbread 2","Corn Sticks","Skillet Cornbread"] cookbook:southern_cornbread recipeYield varies cookbook:southern_cornbread totalTime "45 minutes" cookbook:southern_cornbread type cookbook:recipes cookbook:southern_cornbread url https://en.wikibooks.org/wiki/Cookbook:Southern_Cornbread cookbook:southern_cuisine label "american south" cookbook:southern_cuisine label "southern cuisine" cookbook:southern_cuisine label "southern cuisine (usa)" cookbook:southern_cuisine label "southern part of the united states" cookbook:southern_cuisine label "southern united states" cookbook:southern_cuisine label "southern united states cuisine" cookbook:southern_cuisine label "southern u.s. cooking" cookbook:southern_cuisine label "southern u.s. cuisine" cookbook:southern_cuisine label "us southern" cookbook:southern_cuisine name "Southern cuisine" cookbook:southern_cuisine name "Southern Cuisine" cookbook:southern_cuisine type cookbook:cuisines cookbook:southern_cuisine url https://en.wikibooks.org/wiki/Cookbook:Southern_cuisine cookbook:southern_cuisine url https://en.wikibooks.org/wiki/Cookbook:Southern_Cuisine cookbook:southern_fried_chicken_sliders name "Southern Fried Chicken Sliders" cookbook:southern_fried_chicken_sliders recipeCategory category:american_recipes cookbook:southern_fried_chicken_sliders recipeCategory category:chicken_recipes cookbook:southern_fried_chicken_sliders recipeCategory category:deep_fried_recipes cookbook:southern_fried_chicken_sliders recipeCategory category:sandwich_recipes cookbook:southern_fried_chicken_sliders recipeCuisine cookbook:cuisine_of_the_united_states cookbook:southern_fried_chicken_sliders recipeCuisine cookbook:louisiana_creole_cuisine cookbook:southern_fried_chicken_sliders recipeCuisine cookbook:new_england_cuisine cookbook:southern_fried_chicken_sliders recipeIngredient "2 1/2 quarts peanut oil" cookbook:southern_fried_chicken_sliders recipeIngredient "4 boneless skinless chicken breasts" cookbook:southern_fried_chicken_sliders recipeIngredient "6 (1 inch) buns, split in half" cookbook:southern_fried_chicken_sliders recipeIngredient "Cornmeal" cookbook:southern_fried_chicken_sliders recipeIngredient "Melted Butter" cookbook:southern_fried_chicken_sliders recipeIngredient "Poultry Shake" cookbook:southern_fried_chicken_sliders recipeIngredient "Salt and freshly ground black pepper" cookbook:southern_fried_chicken_sliders recipeInstructions ["Brush cut sides of buns with melted butter and season with salt and freshly ground black pepper. Toast cut side down in a hot pan. Set aside.","Coat chicken with melted butter. Season liberally with Shake and dredge in cornmeal. Let rest 2-3 minutes.","Heat oil to 350 degrees F. Add chicken breasts and fry, 1 at a time, about 10 minutes. Drain on a cooling rack.","Cut chicken into portions that fit the buns. Place 1 chicken piece on each bottom half of a bun and top with the other half. Serve warm."] cookbook:southern_fried_chicken_sliders type cookbook:recipes cookbook:southern_fried_chicken_sliders url https://en.wikibooks.org/wiki/Cookbook:Southern_Fried_Chicken_Sliders cookbook:southern_fried_shrimp label "southern fried shrimp" cookbook:southern_style_greens name "Southern Style Greens" cookbook:southern_style_greens recipeCategory category:bacon_recipes cookbook:southern_style_greens recipeCategory category:collard_greens_recipes cookbook:southern_style_greens recipeCategory category:southern_u.s._recipes cookbook:southern_style_greens recipeCuisine cookbook:louisiana_creole_cuisine cookbook:southern_style_greens recipeCuisine cookbook:southern_cuisine cookbook:southern_style_greens recipeIngredient "1 1/2 tsp freshly ground black pepper" cookbook:southern_style_greens recipeIngredient "1 1/2 tsp salt (can be reduced or omitted)" cookbook:southern_style_greens recipeIngredient "1/2 cup chicken broth" cookbook:southern_style_greens recipeIngredient "1 Tbsp bacon fat (or omit)" cookbook:southern_style_greens recipeIngredient "2 pounds assorted dark leafy greens, such as mustard, collard, and rainbow chard" cookbook:southern_style_greens recipeIngredient "8 rashers bacon, cut into about 1/2-inch pieces" cookbook:southern_style_greens recipeInstructions ["Cook bacon to slightly less than done in a large stainless steel pot. Drain. If desired, pour one Tbsp bacon fat back into pot.","Add greens. Saut\u00e9 over medium high heat for 7 minutes.","Add remaining ingredients and lower heat to medium low. Cook for 45 minutes. Defat if needed.","Serve warm, with a vinegar-based, clear hot sauce to accompany."] cookbook:southern_style_greens type cookbook:recipes cookbook:southern_style_greens url https://en.wikibooks.org/wiki/Cookbook:Southern_Style_Greens cookbook:south_side_(cocktail) name "South Side (cocktail)" cookbook:south_side_(cocktail) recipeCategory category:cocktails_with_gin cookbook:south_side_(cocktail) recipeIngredient "10-12 mint leaves" cookbook:south_side_(cocktail) recipeIngredient "2 ounce [in]]" cookbook:south_side_(cocktail) recipeIngredient "3/4 ounce fresh squeeze lime juice" cookbook:south_side_(cocktail) recipeIngredient "3/4 ounce simple syrup" cookbook:south_side_(cocktail) type cookbook:recipes cookbook:south_side_(cocktail) url https://en.wikibooks.org/wiki/Cookbook:South_Side_(cocktail) cookbook:southwestern_black_beans_and_rice difficulty 1 cookbook:southwestern_black_beans_and_rice name "Southwestern Black Beans and Rice" cookbook:southwestern_black_beans_and_rice recipeCategory category:american_recipes cookbook:southwestern_black_beans_and_rice recipeCategory category:bean_recipes cookbook:southwestern_black_beans_and_rice recipeCategory category:cumin_recipes cookbook:southwestern_black_beans_and_rice recipeCategory category:gluten-free_recipes cookbook:southwestern_black_beans_and_rice recipeCategory category:inexpensive_recipes cookbook:southwestern_black_beans_and_rice recipeCategory category:rice_recipes cookbook:southwestern_black_beans_and_rice recipeCategory category:tomato_recipes cookbook:southwestern_black_beans_and_rice recipeCategory category:vegan_recipes cookbook:southwestern_black_beans_and_rice recipeCategory category:very_easy_recipes cookbook:southwestern_black_beans_and_rice recipeCuisine cookbook:cuisine_of_the_united_states cookbook:southwestern_black_beans_and_rice recipeCuisine cookbook:louisiana_creole_cuisine cookbook:southwestern_black_beans_and_rice recipeCuisine cookbook:new_england_cuisine cookbook:southwestern_black_beans_and_rice recipeCuisine cookbook:vegan_cuisine cookbook:southwestern_black_beans_and_rice recipeEquipment cookbook:pots_and_pans cookbook:southwestern_black_beans_and_rice recipeFoodstuff cookbook:black_bean cookbook:southwestern_black_beans_and_rice recipeFoodstuff cookbook:cumin cookbook:southwestern_black_beans_and_rice recipeFoodstuff cookbook:jalapeño cookbook:southwestern_black_beans_and_rice recipeFoodstuff cookbook:rice cookbook:southwestern_black_beans_and_rice recipeFoodstuff cookbook:tomato cookbook:southwestern_black_beans_and_rice recipeIngredient "½ teaspoon cumin" cookbook:southwestern_black_beans_and_rice recipeIngredient "10 ounce can tomatoes and green chiles" cookbook:southwestern_black_beans_and_rice recipeIngredient "15 ounce can black beans, drained" cookbook:southwestern_black_beans_and_rice recipeIngredient "2 cups cooked rice" cookbook:southwestern_black_beans_and_rice recipeInstructions ["In medium saucepan, combine beans, tomatoes and green chiles mix, and cumin.","Heat through.","Serve over hot rice."] cookbook:southwestern_black_beans_and_rice recipeNotes "* Ro-Tel makes canned tomatoes and green chiles. " cookbook:southwestern_black_beans_and_rice recipeYield 4 cookbook:southwestern_black_beans_and_rice totalTime "20 minutes" cookbook:southwestern_black_beans_and_rice type cookbook:recipes cookbook:southwestern_black_beans_and_rice url https://en.wikibooks.org/wiki/Cookbook:Southwestern_Black_Beans_and_Rice cookbook:southwestern_cuisine label "american southwest" cookbook:southwestern_cuisine label "southwest" cookbook:southwestern_cuisine label "southwestern" cookbook:southwestern_cuisine label "southwestern cuisine" cookbook:southwestern_cuisine label "southwestern u.s. cuisine" cookbook:southwestern_cuisine name "Southwestern cuisine" cookbook:southwestern_cuisine type cookbook:cuisines cookbook:southwestern_cuisine url https://en.wikibooks.org/wiki/Cookbook:Southwestern_cuisine cookbook:southwestern_dip name "Southwestern Dip" cookbook:southwestern_dip recipeCategory category:chile_recipes cookbook:southwestern_dip recipeCategory category:dip_recipes cookbook:southwestern_dip recipeCategory category:sour_cream_recipes cookbook:southwestern_dip recipeCategory category:southwestern_recipes cookbook:southwestern_dip recipeCuisine cookbook:southwestern_cuisine cookbook:southwestern_dip recipeIngredient "1/4 tsp freshly ground cumin" cookbook:southwestern_dip recipeIngredient "1 cup sour cream" cookbook:southwestern_dip recipeIngredient "2 Tbs. adobo sauce" cookbook:southwestern_dip recipeIngredient "3 chipotle chile in adobo, finely minced" cookbook:southwestern_dip recipeIngredient "Salt and pepper, to taste" cookbook:southwestern_dip recipeInstructions ["In your dipping bowl, whisk together all ingredients. Serve with tortilla chips or other snacks."] cookbook:southwestern_dip type cookbook:recipes cookbook:southwestern_dip url https://en.wikibooks.org/wiki/Cookbook:Southwestern_Dip cookbook:southwestern_scramble difficulty 2 cookbook:southwestern_scramble label "southwestern scramble" cookbook:southwestern_scramble name "Southwestern Scramble" cookbook:southwestern_scramble recipeCategory category:breakfast_recipes cookbook:southwestern_scramble recipeCategory category:chile_recipes cookbook:southwestern_scramble recipeCategory category:easy_recipes cookbook:southwestern_scramble recipeCategory category:egg_recipes cookbook:southwestern_scramble recipeCategory category:pan_fried_recipes cookbook:southwestern_scramble recipeCategory category:southwestern_recipes cookbook:southwestern_scramble recipeCategory category:vegetarian_recipes cookbook:southwestern_scramble recipeCuisine cookbook:southwestern_cuisine cookbook:southwestern_scramble recipeEquipment cookbook:frying_pan cookbook:southwestern_scramble recipeFoodstuff cookbook:bell_pepper cookbook:southwestern_scramble recipeFoodstuff cookbook:butter cookbook:southwestern_scramble recipeFoodstuff cookbook:chiles cookbook:southwestern_scramble recipeFoodstuff cookbook:cooking_spray cookbook:southwestern_scramble recipeFoodstuff cookbook:egg cookbook:southwestern_scramble recipeFoodstuff cookbook:jalapeño cookbook:southwestern_scramble recipeFoodstuff cookbook:margarine cookbook:southwestern_scramble recipeFoodstuff cookbook:milk cookbook:southwestern_scramble recipeFoodstuff cookbook:onion cookbook:southwestern_scramble recipeFoodstuff cookbook:pepper cookbook:southwestern_scramble recipeFoodstuff cookbook:salt cookbook:southwestern_scramble recipeFoodstuff cookbook:tabasco_sauce cookbook:southwestern_scramble recipeIngredient "1 green bell pepper, seeded and sliced" cookbook:southwestern_scramble recipeIngredient "1 medium green chili pepper, such as jalapeño, seeded and chopped" cookbook:southwestern_scramble recipeIngredient "1 medium red onion, chopped" cookbook:southwestern_scramble recipeIngredient "2 tablespoons (30 mL) milk" cookbook:southwestern_scramble recipeIngredient "8 eggs" cookbook:southwestern_scramble recipeIngredient "butter, margarine, or cooking spray, for frying pan" cookbook:southwestern_scramble recipeIngredient "salt and black pepper, to taste" cookbook:southwestern_scramble recipeIngredient "Serve with hot sauce, such as Tabasco sauce" cookbook:southwestern_scramble recipeInstructions ["Chop the onion and chili, and slice the bell pepper. Crack the eggs into a large mixing bowl, add the milk, and beat until well combined.","Place a large frying pan over medium heat, add the butter, margarine, or cooking spray, and allow to melt. Add the onions, chili, and bell pepper, and saut\u00e9 for 2-4 minutes.","Add the eggs to the pan, and allow to cook for 30 seconds to 1 minute, until they just begin to set. Turn the heat up to high, and begin ''scrambling'' the eggs by scraping the bottom of the pan with a spatula and folding the cooked egg into the egg mixture.","When the eggs are still moist, but mostly cooked, remove from the fire and plate.","Serve while still hot.","To adjust the spiciness, use more or fewer chili peppers, or use types varying levels of heat.","The chilis are seeded because of the intense heat in the seeds, where the majority of the ''capsaicin'' is. The seeds can be left in, but the scramble will be much hotter.","Be sure to scrape the entire bottom of the pan, as well as the sides. Otherwise, those areas where the egg is not scraped will burn.","Carryover heat will continue to cook the eggs, so they should be removed from the fire while still slightly underdone, otherwise they will be over cooked."] cookbook:southwestern_scramble recipeYield 4 cookbook:southwestern_scramble totalTime "15 minutes" cookbook:southwestern_scramble type cookbook:recipes cookbook:southwestern_scramble url https://en.wikibooks.org/wiki/Cookbook:Southwestern_Scramble cookbook:southwest_pasta difficulty 1 cookbook:southwest_pasta label "southwest pasta" cookbook:southwest_pasta name "Southwest Pasta" cookbook:southwest_pasta recipeCategory category:pasta_recipes cookbook:southwest_pasta recipeCategory category:southwestern_recipes cookbook:southwest_pasta recipeCategory category:vegan_recipes cookbook:southwest_pasta recipeCategory category:very_easy_recipes cookbook:southwest_pasta recipeCuisine cookbook:southwestern_cuisine cookbook:southwest_pasta recipeCuisine cookbook:vegan_cuisine cookbook:southwest_pasta recipeIngredient "1 1/2 tablespoons taco seasoning mix" cookbook:southwest_pasta recipeIngredient "1 (14.5 ounce) can peeled and diced tomatoes with juice" cookbook:southwest_pasta recipeIngredient "1 (15 ounce) can black beans, drained" cookbook:southwest_pasta recipeIngredient "1 (15 ounce) can sweet corn kernels, drained" cookbook:southwest_pasta recipeIngredient "12 ounces seashell (or other) pasta" cookbook:southwest_pasta recipeIngredient "1/4 cup salsa" cookbook:southwest_pasta recipeIngredient "1/4 cup sliced black olives, drained" cookbook:southwest_pasta recipeIngredient "1 green bell pepper, chopped" cookbook:southwest_pasta recipeIngredient "1 onion, chopped" cookbook:southwest_pasta recipeIngredient "2 tablespoons olive oil" cookbook:southwest_pasta recipeIngredient "salt and pepper to taste" cookbook:southwest_pasta recipeInstructions ["In a large pot bring 1 quart of lightly salted water to a boil.","Add pasta and cook for 8 to 10 minutes until pasta is al dente; drain water.","While pasta is cooking, over medium heat, heat olive oil in a large frying pan.","Cook onions and bell pepper in oil until lightly browned, about 10 minutes.","Stir in corn, beans, tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.","Toss heated vegetables into pasta, mix well and serve.","Can be served warm or cold."] cookbook:southwest_pasta recipeYield 4 cookbook:southwest_pasta totalTime "15 minutes" cookbook:southwest_pasta type cookbook:recipes cookbook:southwest_pasta url https://en.wikibooks.org/wiki/Cookbook:Southwest_Pasta cookbook:souvlaki label "souvlaki" cookbook:soya_flour label "soya flour" cookbook:soybean_oil label "soybean oil" cookbook:soy label "dried soybeans" cookbook:soy label "soy" cookbook:soy label "soy bean" cookbook:soy label "soybean" cookbook:soy label "soybean oil" cookbook:soy label "soy beans" cookbook:soy label "soybeans" cookbook:soy_lecithin label "soy lecithin" cookbook:soy_milk label "soy" cookbook:soy_milk label "soy milk" cookbook:soy_milk name "Soy milk" cookbook:soy_milk name "Soy Milk" cookbook:soy_milk_powder label "soy milk powder" cookbook:soy_milk recipeCategory category:nut_and_grain_milk_recipes cookbook:soy_milk recipeCategory category:soy_recipes cookbook:soy_milk recipeCategory category:vegan_recipes cookbook:soy_milk recipeCuisine cookbook:vegan_cuisine cookbook:soy_milk recipeFoodstuff cookbook:soy cookbook:soy_milk recipeIngredient "125g dried soybeans" cookbook:soy_milk recipeIngredient "about 3.5L of water" cookbook:soy_milk recipeInstructions ["Put the soybeans and 1L of water into the pot and let them soak for 8 to 12 hours.","Strip the soaked beans of their hulls by rubbing or crushing them between your fingers. Remove the hulls and pour away the excess water. While the hulls have about the same density as the beans and bean splinters, you can exploit their high flow resistance for separating the two: Fill some water into the bowl, then pour it away quickly enough to drag the hulls with it, but not so quickly that the beans will follow. This process resembles the winnowing of dry chaff from seeds. It's no problem if a few hulls remain.","Add 1\/2 L of fresh water and blend until you get a creamy substance. Add another half liter and blend until totally smooth.","Bring the raw milk to a boil while stirring, then reduce the temperature to minimum, put the lid on top, and simmer for 20 minutes. Attention: May overboil, check frequently. Removing the lid will allow vapor to escape and reduce the foam. Another possibility is to pour a little bit of cold water on top of the lid.","The bitter odor of the raw milk should now be gone. Remove the pot from the stove and add 1 liter of cold water.","Line the inside of the can with the cheesecloth so it is completely covered, and the edges of the cloth hang over the edge of the can. The following process will not work if the body of the can is much wider than the opening, though. In this case, use a large bowl instead.","Carefully pour the cooked, unfiltered milk into the can. Then fold the cheesecloth together at the top and lift it up out of the can so that the filtered milk drips into the can. Rotate the bottom of the cloth against the top and use your hands to exert additional pressure upon the soy mass. Be careful not to burn yourself.","When you're no longer able to extract significant amounts of milk from the soy mass, open the cheesecloth, and put the resulting rubberlike, crumbly okara ball into the prepared container. Store it in a cool place for up to three days - you may also freeze it. Note: The okara requires much more heat processing than the milk in order to be digestible, e.g. boil it or bake it for at least one hour before eating it. The heat exposure during the baking of bread which contains okara is usually enough. Alternatively, it can be fermented into a special variety of tempeh."] cookbook:soy_milk type cookbook:recipes cookbook:soy_milk url https://en.wikibooks.org/wiki/Cookbook:Soy_milk cookbook:soy_milk url https://en.wikibooks.org/wiki/Cookbook:Soy_Milk cookbook:soy name "Soy" cookbook:soy name "Soybean" cookbook:soy_protein_bread label "soy protein bread" cookbook:soy_protein_bread name "Soy Protein Bread" cookbook:soy_protein_bread recipeCategory category:bread_recipes cookbook:soy_protein_bread recipeCategory category:soy_recipes cookbook:soy_protein_bread recipeIngredient "1 cup of oil" cookbook:soy_protein_bread recipeIngredient "1 cup of TSP (texturized soy protein)" cookbook:soy_protein_bread recipeIngredient "1 table spoon of salt" cookbook:soy_protein_bread recipeIngredient "1 table spoon of sugar" cookbook:soy_protein_bread recipeIngredient "2 Eggs" cookbook:soy_protein_bread recipeIngredient "30g (1oz) of fresh yeast" cookbook:soy_protein_bread recipeIngredient "3 cups of warm milk" cookbook:soy_protein_bread recipeIngredient "8 cups of flour" cookbook:soy_protein_bread recipeInstructions ["Heat the milk until it is about to boil, then add the salt and the soy protein. Mix it for the salt to be well dissolved. Let it rest until is warm again.","Put on the blender the milk and the rest of the ingredients, including the yeast. Mix it for a few seconds until it is homogeneous.","Pour the mixture on a bowl and start adding the flour while mixing to keep the bread homogeneous all the time.","Work the bread with your hands all the time, always keeping it smooth. You may have to add some extra flour while you work with it. Keep doing this until the bread stops being sticky.","Let it rest for about 25 minutes at a warm place, with approximate constant temperature.","Separate several small balls of bread of about 1 inches (2.5 cm) in diameter and half of it in height.","Put the breads on a oven tray with some distance between them and leave them for other 15 minutes.","Pre heat the oven at about 200\u00b0C and put the tray in a medium position inside the oven.","Let them cook for about 20 minutes.","You may increase the amount of oil by half a cup to make it more moist and increase its lifetime.","You may add minced provolone into the mixture (not filling) to give it a delicious subtle taste of cheese.","You may of course fill it as well.","You may cook it in different shapes that the small bread"] cookbook:soy_protein_bread type cookbook:recipes cookbook:soy_protein_bread url https://en.wikibooks.org/wiki/Cookbook:Soy_Protein_Bread cookbook:soy_sauce_chicken name "Soy sauce chicken" cookbook:soy_sauce_chicken name "Soy Sauce Chicken" cookbook:soy_sauce_chicken recipeCategory category:chicken_recipes cookbook:soy_sauce_chicken recipeCategory category:chinese_recipes cookbook:soy_sauce_chicken recipeCategory category:recipes_with_metric_units cookbook:soy_sauce_chicken recipeCookingTechnique cookbook:frying cookbook:soy_sauce_chicken recipeCookingTechnique cookbook:simmering cookbook:soy_sauce_chicken recipeCuisine cookbook:cuisine_of_china cookbook:soy_sauce_chicken recipeFoodstuff cookbook:chicken cookbook:soy_sauce_chicken recipeFoodstuff cookbook:ginger cookbook:soy_sauce_chicken recipeFoodstuff cookbook:green_onion cookbook:soy_sauce_chicken recipeFoodstuff cookbook:oil_and_fat cookbook:soy_sauce_chicken recipeFoodstuff cookbook:soy_sauce cookbook:soy_sauce_chicken recipeFoodstuff cookbook:sugar cookbook:soy_sauce_chicken recipeFoodstuff cookbook:wine cookbook:soy_sauce_chicken recipeIngredient "2-3 tablespoons (30-45ml) of cooking wine" cookbook:soy_sauce_chicken recipeIngredient "2-3 tablespoons (30-45ml) of soy sauce" cookbook:soy_sauce_chicken recipeIngredient "chicken parts (legs or wings)" cookbook:soy_sauce_chicken recipeIngredient "Chopped ginger" cookbook:soy_sauce_chicken recipeIngredient "cooking oil" cookbook:soy_sauce_chicken recipeIngredient "Enough water to cover the chicken in a pan" cookbook:soy_sauce_chicken recipeIngredient "green onions" cookbook:soy_sauce_chicken recipeIngredient "No more than a tablespoon of sugar" cookbook:soy_sauce_chicken recipeInstructions ["Fry some chicken parts (such as wings and legs) in a pan with green onions and oil until the outside of the chicken parts are brown.","Put in soy sauce, cooking wine, chopped ginger, and at most a tablespoon of sugar. Add enough water to cover the chicken.","Do not cover pot. Simmer at low heat until most of the liquid has evaporated."] cookbook:soy_sauce_chicken type cookbook:recipes cookbook:soy_sauce_chicken url https://en.wikibooks.org/wiki/Cookbook:Soy_sauce_chicken cookbook:soy_sauce_chicken url https://en.wikibooks.org/wiki/Cookbook:Soy_Sauce_Chicken cookbook:soy_sauce label "dark soy sauce" cookbook:soy_sauce label "indonesian sweet soy sauce" cookbook:soy_sauce label "light soy sauce" cookbook:soy_sauce label "soy" cookbook:soy_sauce label "soya sauce" cookbook:soy_sauce label "soy bean sauce" cookbook:soy_sauce label "soy sauce" cookbook:soy_sauce name "Soy sauce" cookbook:soy_sauce name "Soy Sauce" cookbook:soy_sauce type cookbook:ingredients cookbook:soy_sauce url https://en.wikibooks.org/wiki/Cookbook:Soy_sauce cookbook:soy_sauce url https://en.wikibooks.org/wiki/Cookbook:Soy_Sauce cookbook:soy type cookbook:ingredients cookbook:soy url https://en.wikibooks.org/wiki/Cookbook:Soy cookbook:soy url https://en.wikibooks.org/wiki/Cookbook:Soybean cookbook:space_cake label "space cake" cookbook:space_cake name "Space Cake" cookbook:space_cake recipeCategory category:cookie_recipes cookbook:space_cake recipeCategory category:marijuana_recipes cookbook:space_cake recipeFoodstuff cookbook:baking_powder cookbook:space_cake recipeFoodstuff cookbook:brandy cookbook:space_cake recipeFoodstuff cookbook:butter cookbook:space_cake recipeFoodstuff cookbook:cannabis cookbook:space_cake recipeFoodstuff cookbook:chocolate cookbook:space_cake recipeFoodstuff cookbook:coconut cookbook:space_cake recipeFoodstuff cookbook:flour cookbook:space_cake recipeFoodstuff cookbook:granulated_sugar cookbook:space_cake recipeFoodstuff cookbook:margarine cookbook:space_cake recipeFoodstuff cookbook:mint cookbook:space_cake recipeFoodstuff cookbook:rum cookbook:space_cake recipeFoodstuff cookbook:water cookbook:space_cake recipeIngredient "1 cup finely ground pure cannabis" cookbook:space_cake recipeIngredient "1 cup flour" cookbook:space_cake recipeIngredient "1 cup sugar" cookbook:space_cake recipeIngredient "1 cup water" cookbook:space_cake recipeIngredient "1 tbsp cocoa powder" cookbook:space_cake recipeIngredient "1 tsp baking powder" cookbook:space_cake recipeIngredient "5 tbsp butter or margarine" cookbook:space_cake recipeInstructions ["Preheat oven to 200\u00ba Celsius.","Grease a non-stick baking tray or use non-stick wax paper to cover base.","Place butter and sugar in a bowl and combine till you have a thick batter.","Add flour, baking powder, cannabis and cocoa powder and combine with small amounts of water at a time till smooth. If adding any of the additional ingredients, add now.","Using a table spoon place a scoop of batter on tray, 0.5" apart from each other and sides of the tray.","Place tray in oven and allow to bake for 10 to 20 minutes, until center is cooked. (Pricking a toothpick in the center will let you know, if the batter sticks to the pick, it's not ready yet).","Remove from oven, and allow to cool down.","1 capful mint essence.","1\/2 cup chocolate chips (goes well with the mint).","1\/2 cup coconut flakes. (an additional 2 tbsp of butter and 1\/4 cup water may be needed)","1 tot of Kaluha, rum or sweet brandy."] cookbook:space_cake type cookbook:recipes cookbook:space_cake url https://en.wikibooks.org/wiki/Cookbook:Space_Cake cookbook:spaetzle label "spaetzle" cookbook:spaetzle label "spätzle" cookbook:spaetzle name "Spaetzle" cookbook:spaetzle recipeCategory category:boiled_recipes cookbook:spaetzle recipeCategory category:german_recipes cookbook:spaetzle recipeCategory category:noodle_recipes cookbook:spaetzle recipeCategory category:recipes_with_images cookbook:spaetzle recipeCategory category:recipes_with_metric_units cookbook:spaetzle recipeCategory category:side_dish_recipes cookbook:spaetzle recipeCuisine cookbook:cuisine_of_germany cookbook:spaetzle recipeFoodstuff cookbook:egg cookbook:spaetzle recipeFoodstuff cookbook:flour cookbook:spaetzle recipeFoodstuff cookbook:salt cookbook:spaetzle recipeIngredient "150-200 mL water" cookbook:spaetzle recipeIngredient "500 g flour" cookbook:spaetzle recipeIngredient "5 eggs" cookbook:spaetzle recipeIngredient "Salt" cookbook:spaetzle recipeInstructions ["All ingredients are mixed using hands or an electrical mixer.","Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.","The dough needs to be beaten long enough for bubbles to rise.","A large pot with salted water is boiled.","If using only a board a spoon of dough is swept over the kitchen board with the grater and then small pieces of the dough is cut\/grated with the grater into the hot water. If using a spaetzle-maker, a spoon of the dough is put into the maker and pressed through the holes into the water.","The spaetzle are done when they rise and swim on the water surface.","The spaetzle can be removed from the water with a slotted spoon and put into a lightly oiled bowl.","Slowly fry diced onions with butter.","When onions are browned, remove from pan.","Fry spaetzle in butter on low heat.","Grate cheese over frying spaetzle and mix. (Emmental or Gruyere)","Add onions and mix spaetzle, cheese and onions.","Serve with a green salad."] cookbook:spaetzle type cookbook:recipes cookbook:spaetzle url https://en.wikibooks.org/wiki/Cookbook:Spaetzle cookbook:spaghetti_aglio_e_olio name "Spaghetti Aglio e Olio" cookbook:spaghetti_aglio_e_olio recipeCategory category:easy_recipes cookbook:spaghetti_aglio_e_olio recipeCategory category:italian_recipes cookbook:spaghetti_aglio_e_olio recipeCategory category:recipes_with_images cookbook:spaghetti_aglio_e_olio recipeCategory category:recipes_without_cooking_time cookbook:spaghetti_aglio_e_olio recipeCuisine cookbook:cuisine_of_italy cookbook:spaghetti_aglio_e_olio recipeFoodstuff cookbook:garlic cookbook:spaghetti_aglio_e_olio recipeFoodstuff cookbook:olive_oil cookbook:spaghetti_aglio_e_olio recipeFoodstuff cookbook:parsley cookbook:spaghetti_aglio_e_olio recipeFoodstuff cookbook:pepper cookbook:spaghetti_aglio_e_olio recipeIngredient "100–150 g spaghetti" cookbook:spaghetti_aglio_e_olio recipeIngredient "1–2 cloves of garlic" cookbook:spaghetti_aglio_e_olio recipeIngredient "black pepper" cookbook:spaghetti_aglio_e_olio recipeIngredient "Italian parsley" cookbook:spaghetti_aglio_e_olio recipeIngredient "olive oil" cookbook:spaghetti_aglio_e_olio recipeInstructions ["Boil spaghetti in sufficiently salted water firm to the bite","Peel cloves of garlic and squeeze them softly with the heel of hand","Chop parsley","Heat olive oil (2\u20133 mm high) in a pan, add garlic until it takes a golden color. The darker the color, the tarter the favour","Remove garlic from the oil","Drain the finished spaghetti and add to the pan with olive oil","Spice with pepper, mix everything and serve with parsley","Add peperoncini to the garlic","For a stronger taste cut the garlic, crunch peperoncini and leave both in the olive oil","Fry the parsley in the oil","Add butter to the oil"] cookbook:spaghetti_aglio_e_olio type cookbook:recipes cookbook:spaghetti_aglio_e_olio url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_Aglio_e_Olio cookbook:spaghetti_a_la_monegasque name "Spaghetti a la Monegasque" cookbook:spaghetti_a_la_monegasque recipeIngredient "1/4 cup stoned olives" cookbook:spaghetti_a_la_monegasque recipeIngredient "1 tablespoon capers" cookbook:spaghetti_a_la_monegasque recipeIngredient "2 freshened anchovy fillets" cookbook:spaghetti_a_la_monegasque recipeIngredient "3 cloves of garlic, peeled" cookbook:spaghetti_a_la_monegasque recipeIngredient "3 sprigs fresh tarragon or basil (or 1 teaspoon dried)" cookbook:spaghetti_a_la_monegasque recipeIngredient "3 tablespoons olive oil" cookbook:spaghetti_a_la_monegasque recipeIngredient "3 tomatoes, peeled, seeded, and sliced" cookbook:spaghetti_a_la_monegasque recipeIngredient "Grated cheese" cookbook:spaghetti_a_la_monegasque recipeIngredient "Spaghetti" cookbook:spaghetti_a_la_monegasque recipeInstructions ["Simmer the 3 peeled, whole cloves of garlic in 2 tablespoons olive oil, then add and cook in this same oil 3 medium-size, peeled, seeded tomatoes cut into slices.","Separately, dissolve 2-3 unsalted anchovies in 1 tablespoon olive oil in a small saucepan. Add to them the capers, stoned olives (Black or Green), tarragon or basil. Combine the two mixtures and turn them into a pot of cooked, drained, hot spaghetti. Let simmer for 3-4 minutes, then serve immediately.","Grated cheese should be served separately and sprinkled on individual servings.<\/text>"] cookbook:spaghetti_a_la_monegasque type cookbook:recipes cookbook:spaghetti_a_la_monegasque url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_a_la_Monegasque cookbook:spaghetti_alla_carbonara difficulty 2 cookbook:spaghetti_alla_carbonara label "spaghetti alla carbonara" cookbook:spaghetti_alla_carbonara name "Carbonara" cookbook:spaghetti_alla_carbonara name "Spaghetti alla Carbonara" cookbook:spaghetti_alla_carbonara recipeCategory category:bacon_recipes cookbook:spaghetti_alla_carbonara recipeCategory category:cheese_recipes cookbook:spaghetti_alla_carbonara recipeCategory category:easy_recipes cookbook:spaghetti_alla_carbonara recipeCategory category:egg_recipes cookbook:spaghetti_alla_carbonara recipeCategory category:featured_recipes cookbook:spaghetti_alla_carbonara recipeCategory category:italian_recipes cookbook:spaghetti_alla_carbonara recipeCategory category:pasta_recipes cookbook:spaghetti_alla_carbonara recipeCategory category:recipes_with_images cookbook:spaghetti_alla_carbonara recipeCategory category:recipes_with_metric_units cookbook:spaghetti_alla_carbonara recipeCuisine cookbook:cuisine_of_italy cookbook:spaghetti_alla_carbonara recipeFoodstuff cookbook:egg_yolk cookbook:spaghetti_alla_carbonara recipeFoodstuff cookbook:olive_oil cookbook:spaghetti_alla_carbonara recipeFoodstuff cookbook:pancetta cookbook:spaghetti_alla_carbonara recipeFoodstuff cookbook:pasta cookbook:spaghetti_alla_carbonara recipeFoodstuff cookbook:pecorino_romano_cheese cookbook:spaghetti_alla_carbonara recipeFoodstuff cookbook:pepper cookbook:spaghetti_alla_carbonara recipeFoodstuff cookbook:salt cookbook:spaghetti_alla_carbonara recipeIngredient "egg yolks: 5" cookbook:spaghetti_alla_carbonara recipeIngredient "olive oil, extra-virgin: 3-4 tablespoons" cookbook:spaghetti_alla_carbonara recipeIngredient "pancetta: 225g (½ pound)" cookbook:spaghetti_alla_carbonara recipeIngredient "Parmigiano-Reggiano cheese: 178 ml (3/4 cup)" cookbook:spaghetti_alla_carbonara recipeIngredient "Pecorino Romano cheese: 178 ml (3/4 cup)" cookbook:spaghetti_alla_carbonara recipeIngredient "pepper, freshly ground: ½ tablespoon" cookbook:spaghetti_alla_carbonara recipeIngredient "salt" cookbook:spaghetti_alla_carbonara recipeIngredient "spaghetti: 450g (1 pound)" cookbook:spaghetti_alla_carbonara recipeYield 6 cookbook:spaghetti_alla_carbonara totalTime "60 minutes" cookbook:spaghetti_alla_carbonara type cookbook:recipes cookbook:spaghetti_alla_carbonara url https://en.wikibooks.org/wiki/Cookbook:Carbonara cookbook:spaghetti_alla_carbonara url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_alla_Carbonara cookbook:spaghetti_alla_puttanesca label "''spaghetti alla puttanesca''" cookbook:spaghetti_alla_puttanesca label "spaghetti alla puttanesca" cookbook:spaghetti_alla_puttanesca name "Pasta alla putannesca" cookbook:spaghetti_alla_puttanesca name "Pasta alla puttanesca" cookbook:spaghetti_alla_puttanesca name "Spaghetti alla Puttanesca" cookbook:spaghetti_alla_puttanesca recipeCategory category:featured_recipes cookbook:spaghetti_alla_puttanesca recipeCategory category:italian_recipes cookbook:spaghetti_alla_puttanesca recipeCategory category:mediterranean_recipes cookbook:spaghetti_alla_puttanesca recipeCategory category:pasta_recipes cookbook:spaghetti_alla_puttanesca recipeCategory category:recipes_with_images cookbook:spaghetti_alla_puttanesca recipeCategory category:recipes_without_servings cookbook:spaghetti_alla_puttanesca recipeCuisine cookbook:cuisine_of_italy cookbook:spaghetti_alla_puttanesca recipeIngredient "14 ounces (400 grams) plum tomatoes, diced" cookbook:spaghetti_alla_puttanesca recipeIngredient "1/4 teaspoon freshly ground black pepper" cookbook:spaghetti_alla_puttanesca recipeIngredient "1 tablespoon finely chopped parsley" cookbook:spaghetti_alla_puttanesca recipeIngredient "1 tablespoon of chopped parsley" cookbook:spaghetti_alla_puttanesca recipeIngredient "1 tablespoon of salted capers, washed well and coarsly chopped" cookbook:spaghetti_alla_puttanesca recipeIngredient "1 to 3 fresh or dried chili peppers, deseeded and finely chopped (See information above on choosing hot peppers.)" cookbook:spaghetti_alla_puttanesca recipeIngredient "1 to 3 small dried chili peppers, chopped (optional)" cookbook:spaghetti_alla_puttanesca recipeIngredient "200 grams (7 ounces) of black olives, pitted and chopped" cookbook:spaghetti_alla_puttanesca recipeIngredient "2 cloves garlic, minced" cookbook:spaghetti_alla_puttanesca recipeIngredient "2 teaspoons capers, thoroughly rinsed" cookbook:spaghetti_alla_puttanesca recipeIngredient "3 cloves of garlic, finely chopped" cookbook:spaghetti_alla_puttanesca recipeIngredient "3 tablespoons of extra virgin olive oil" cookbook:spaghetti_alla_puttanesca recipeIngredient "3 tablespoons olive oil" cookbook:spaghetti_alla_puttanesca recipeIngredient "4 anchovy fillets chopped or 2 teaspoons anchovy paste" cookbook:spaghetti_alla_puttanesca recipeIngredient "50 grams (1.75 ounces) of butter" cookbook:spaghetti_alla_puttanesca recipeIngredient "600 grams (21 ounces) of spaghetti" cookbook:spaghetti_alla_puttanesca recipeIngredient "600 grams (21 ounces) plum tomatoes, peeled and puréed" cookbook:spaghetti_alla_puttanesca recipeIngredient "6 ounces (170 grams) onions, finely chopped" cookbook:spaghetti_alla_puttanesca recipeIngredient "6 unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)" cookbook:spaghetti_alla_puttanesca recipeIngredient "7 ounces (200 grams) dry spaghetti or linguine" cookbook:spaghetti_alla_puttanesca recipeIngredient "8 large pitted black or kalamata olives, quartered" cookbook:spaghetti_alla_puttanesca recipeIngredient "salt (1 tablespoon for boiling water, 1 teaspoon for sauce)" cookbook:spaghetti_alla_puttanesca recipeIngredient "salt to taste" cookbook:spaghetti_alla_puttanesca recipeInstructions ["Fill a large pot with two quarts of water and add two tablespoons of salt.","Set heat on high to boil water.","Heat two tablespoons of oil in a large skillet over medium heat.","Add onions to skillet and cook for six minutes, stirring occasionally. Be careful not to burn the onions.","Add garlic and anchovies to skillet.","Cook for one minute maximum, stirring to break up the anchovies.","Add capers, chili peppers, olives, tomatoes, pepper and 1\/2 teaspoon of salt to skillet.","Bring to a boil then reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.","Boil the pasta until ''al dente'' while the sauce is simmering. This should take about 12 minutes.","Drain the cooked pasta in a colander and put the sauce in the bottom of the pot.","Top with the cooked pasta, parsley and one tablespoon of olive oil.","Toss until pasta is thoroughly coated with ''sugo''."] cookbook:spaghetti_alla_puttanesca type cookbook:recipes cookbook:spaghetti_alla_puttanesca url https://en.wikibooks.org/wiki/Cookbook:Pasta_alla_putannesca cookbook:spaghetti_alla_puttanesca url https://en.wikibooks.org/wiki/Cookbook:Pasta_alla_puttanesca cookbook:spaghetti_alla_puttanesca url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_alla_Puttanesca cookbook:spaghetti_alle_vongole difficulty 1 cookbook:spaghetti_alle_vongole label "''spaghetti alle vongole''" cookbook:spaghetti_alle_vongole label "spaghetti alle vongole" cookbook:spaghetti_alle_vongole name "Spaghetti alle Vongole" cookbook:spaghetti_alle_vongole recipeCategory category:clam_recipes cookbook:spaghetti_alle_vongole recipeCategory category:featured_recipes cookbook:spaghetti_alle_vongole recipeCategory category:italian_recipes cookbook:spaghetti_alle_vongole recipeCategory category:pasta_recipes cookbook:spaghetti_alle_vongole recipeCategory category:recipes_with_images cookbook:spaghetti_alle_vongole recipeCategory category:recipes_with_metric_units cookbook:spaghetti_alle_vongole recipeCategory category:very_easy_recipes cookbook:spaghetti_alle_vongole recipeCookingTechnique cookbook:al_dente cookbook:spaghetti_alle_vongole recipeCuisine cookbook:cuisine_of_italy cookbook:spaghetti_alle_vongole recipeFoodstuff cookbook:broth cookbook:spaghetti_alle_vongole recipeFoodstuff cookbook:garlic cookbook:spaghetti_alle_vongole recipeFoodstuff cookbook:olive_oil cookbook:spaghetti_alle_vongole recipeFoodstuff cookbook:parsley cookbook:spaghetti_alle_vongole recipeFoodstuff cookbook:pepper cookbook:spaghetti_alle_vongole recipeFoodstuff cookbook:tomato cookbook:spaghetti_alle_vongole recipeIngredient "120 milliliters (4 fluid ounces) bottled clam broth (optional)" cookbook:spaghetti_alle_vongole recipeIngredient "1 kilogram (2 pounds) live clams" cookbook:spaghetti_alle_vongole recipeIngredient "20 grams (3/4 ounces) garlic, minced" cookbook:spaghetti_alle_vongole recipeIngredient "225 grams (8 ounces) canned, shelled clams, thoroughly rinsed (optional)" cookbook:spaghetti_alle_vongole recipeIngredient "225 grams (8 ounces) diced plum tomatoes (Use for ''in rosso''. Omit for ''in bianco''.)" cookbook:spaghetti_alle_vongole recipeIngredient "450 grams (1 pound) dry spaghetti" cookbook:spaghetti_alle_vongole recipeIngredient "4 liters (1 gallon) water" cookbook:spaghetti_alle_vongole recipeIngredient "a handful of parsley, minced" cookbook:spaghetti_alle_vongole recipeIngredient "olive oil (See below for quantities.)" cookbook:spaghetti_alle_vongole recipeIngredient "olive oil (See below for quantity.)" cookbook:spaghetti_alle_vongole recipeIngredient "Peperoncino or, less commonly, black pepper to taste" cookbook:spaghetti_alle_vongole recipeIngredient "salt to taste (See below for quantity.)" cookbook:spaghetti_alle_vongole recipeInstructions ["Boil the water in a large pot with a tablespoon of salt.","Add the spaghetti once the water starts boiling. Cook until the pasta is ''al dente''. This should take 7-8 minutes.","Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.","Add the garlic, along with the peperoncino, and saut\u00e9 until golden brown. This should take about a minute. Be careful not to burn the garlic.","Add the live clams and diced tomatoes.","Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.","Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low.","Add the canned clams and clam broth to the pan.","Season with salt (and pepper, if the peperoncino is not used) to taste and toss until the pasta is well coated with tomatoes and oil. Add another tablespoon of olive oil if you like.","Sprinkle with chopped parsley.","Serve hot.","Spaghetti with clams in white wine sauce","''Clam sauce'' on English Wikipedia","''Spaghetti alle vongole'' on Italian Wikipedia","[http:\/\/www.recipezaar.com\/Spaghetti-Alle-Vongole-Spaghetti-With-Clams-154383 Recipe on Recipezaar.com]","[http:\/\/www.seenapolisea.it\/index_eng.php?id=12 Recipe on Italian tourist website for Naples]","[http:\/\/italianfood.about.com\/od\/fishsauces\/r\/blr0058.htm Recipe on About.com]"] cookbook:spaghetti_alle_vongole recipeYield 6 cookbook:spaghetti_alle_vongole totalTime "30 minutes" cookbook:spaghetti_alle_vongole type cookbook:recipes cookbook:spaghetti_alle_vongole url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_alle_Vongole cookbook:spaghetti_and_meatballs difficulty 2 cookbook:spaghetti_and_meatballs label "spaghetti and meatballs" cookbook:spaghetti_and_meatballs name "Spaghetti and Meatballs" cookbook:spaghetti_and_meatballs recipeCategory category:easy_recipes cookbook:spaghetti_and_meatballs recipeCategory category:featured_recipes cookbook:spaghetti_and_meatballs recipeCategory category:pasta_recipes cookbook:spaghetti_and_meatballs recipeCategory category:recipes_with_images cookbook:spaghetti_and_meatballs recipeCookingTechnique cookbook:al_dente cookbook:spaghetti_and_meatballs recipeInstructions ["Fill your largest pot with one and a half gallons of water along with three tablespoons of salt. Place it over high heat on the stove.","Combine ground meat, bread crumbs, grated cheese, minced parsley and lightly beaten eggs (add eggs one at a time while stirring ingredients together). Sprinkle with minced garlic, two tablespoons of olive oil and seasonings. Then mix well until everything is combined.","Form meat mixture into meatballs, using an ice cream scoop or your hands, pressing lightly, just enough so that meat holds together, but not so much that the meat is very compressed or the meatballs will be tough and dry.","In a heavy skillet, heat olive oil over medium low heat. Add whole garlic cloves. Turn the garlic cloves to color them on all sides, then when lightly roasted, press them into the oil; as they brown, remove them.","As soon as the oil is hot, add the meatballs to the skillet, leaving about one and a half inches between them so that they can be easily turned. Turn them often using a spatula or large spoon so that they don't stick. Make sure there is enough oil in the pan (about one half inch). You don't need extra virgin olive oil for this, any good quality Italian olive oil will do.","When the meatballs are browned well on all sides, remove from the pan and drain on paper towels. Then add the next batch to the pan and continue until all are cooked.","Add the pasta to the water now boiling in your pot and cook until ''al dente''. This should take about 12 minutes.","Add pepper flakes, garlic and finely chopped onion in the same oil you used to cook the meatballs. Saut\u00e9 five to seven minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.","Toss hot, drained pasta with a few ladles of the sauce. Turn meatballs in remaining sauce.","Place pasta on dinner plates. Top with meatballs, sauce and extra grated cheese.","[http:\/\/allrecipes.com\/Recipe\/Spaghetti-and-Meatballs\/Detail.aspx Spaghetti and meatballs recipe on All Recipes.com]","[http:\/\/www.youtube.com\/watch?v=iDm3gtKLaVw Alton Brown's Spaghetti with meatsauce recipe, part 1]","[http:\/\/www.youtube.com\/watch?v=b2P7NlwR_4w&NR=1 Alton Brown's Spaghetti with meatsauce recipe, part 2]"] cookbook:spaghetti_and_meatballs recipeYield 8 cookbook:spaghetti_and_meatballs totalTime "1 hour" cookbook:spaghetti_and_meatballs type cookbook:recipes cookbook:spaghetti_and_meatballs url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_and_Meatballs cookbook:spaghetti_bake difficulty 2 cookbook:spaghetti_bake label "spaghetti bake" cookbook:spaghetti_bake name "Spaghetti Bake" cookbook:spaghetti_bake recipeCategory category:american_recipes cookbook:spaghetti_bake recipeCategory category:baked_recipes cookbook:spaghetti_bake recipeCategory category:casserole_recipes cookbook:spaghetti_bake recipeCategory category:cheese_recipes cookbook:spaghetti_bake recipeCategory category:easy_recipes cookbook:spaghetti_bake recipeCategory category:ground_beef_recipes cookbook:spaghetti_bake recipeCategory category:inexpensive_recipes cookbook:spaghetti_bake recipeCategory category:italian_recipes cookbook:spaghetti_bake recipeCategory category:pasta_recipes cookbook:spaghetti_bake recipeCategory category:recipes_with_metric_units cookbook:spaghetti_bake recipeCategory category:tomato_recipes cookbook:spaghetti_bake recipeCategory category:turkey_recipes cookbook:spaghetti_bake recipeCookingTechnique cookbook:baking cookbook:spaghetti_bake recipeCookingTechnique cookbook:chopping cookbook:spaghetti_bake recipeCookingTechnique cookbook:sautéing cookbook:spaghetti_bake recipeCuisine cookbook:cuisine_of_italy cookbook:spaghetti_bake recipeCuisine cookbook:cuisine_of_the_united_states cookbook:spaghetti_bake recipeCuisine cookbook:louisiana_creole_cuisine cookbook:spaghetti_bake recipeCuisine cookbook:new_england_cuisine cookbook:spaghetti_bake recipeFoodstuff cookbook:beef cookbook:spaghetti_bake recipeFoodstuff cookbook:bread_crumb cookbook:spaghetti_bake recipeFoodstuff cookbook:cooking_spray cookbook:spaghetti_bake recipeFoodstuff cookbook:cottage_cheese cookbook:spaghetti_bake recipeFoodstuff cookbook:cream_cheese cookbook:spaghetti_bake recipeFoodstuff cookbook:onion cookbook:spaghetti_bake recipeFoodstuff cookbook:parmesan_cheese cookbook:spaghetti_bake recipeFoodstuff cookbook:pasta cookbook:spaghetti_bake recipeFoodstuff cookbook:sour_cream cookbook:spaghetti_bake recipeIngredient "⅛ cup bread crumbs" cookbook:spaghetti_bake recipeIngredient "½ cup light sour cream" cookbook:spaghetti_bake recipeIngredient "½ cup Parmesan cheese" cookbook:spaghetti_bake recipeIngredient "½ onion, chopped" cookbook:spaghetti_bake recipeIngredient "1 (16-ounce) (500g) box of spaghetti noodles" cookbook:spaghetti_bake recipeIngredient "1 (26-ounce) (730g) jar spaghetti sauce" cookbook:spaghetti_bake recipeIngredient "1 (8-ounce) (225g) package cream cheese" cookbook:spaghetti_bake recipeIngredient "1 pound (450g) ground turkey or beef" cookbook:spaghetti_bake recipeIngredient "2 cups cottage cheese" cookbook:spaghetti_bake recipeIngredient "2 teaspoons Italian seasoning" cookbook:spaghetti_bake recipeInstructions ["Preheat oven to 350\u00b0F (180\u00b0C).","Saut\u00e9 ground meat with onion. When cooked through, mix in spaghetti sauce and seasoning.","Combine cream cheese, cottage cheese, and sour cream; mix well.","Cook spaghetti noodles according to package directions.","Spray 3-quart dish with cooking spray.","Layer half the spaghetti noodles on the bottom of the dish.","Spoon cheese mixture on top of noodles.","Layer remaining noodles on top of cheese mixture.","Spread meat mixture on top of second noodle layer.","Mix bread crumbs and Parmesan cheese and sprinkle on top.","Bake 30 minutes until bubbly and heated through."] cookbook:spaghetti_bake recipeYield 8 cookbook:spaghetti_bake totalTime "1 hour" cookbook:spaghetti_bake type cookbook:recipes cookbook:spaghetti_bake url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_Bake cookbook:spaghetti_biz-zalza_tal-qarnit label "spaghetti biz-zalza tal-qarnit" cookbook:spaghetti difficulty 1 cookbook:spaghetti label "''spaghetti''" cookbook:spaghetti label "spaghetti" cookbook:spaghetti name "Spaghetti" cookbook:spaghetti recipeCategory category:boiled_recipes cookbook:spaghetti recipeCategory category:italian_recipes cookbook:spaghetti recipeCategory category:pasta_recipes cookbook:spaghetti recipeCategory category:recipes_with_images cookbook:spaghetti recipeCategory category:very_easy_recipes cookbook:spaghetti recipeCookingTechnique cookbook:sautéing cookbook:spaghetti recipeCuisine cookbook:cuisine_of_italy cookbook:spaghetti recipeFoodstuff cookbook:broccoli cookbook:spaghetti recipeFoodstuff cookbook:cheese cookbook:spaghetti recipeFoodstuff cookbook:pineapple cookbook:spaghetti recipeFoodstuff cookbook:salt cookbook:spaghetti recipeFoodstuff cookbook:vegetable_oil cookbook:spaghetti recipeFoodstuff cookbook:water cookbook:spaghetti recipeIngredient "1 liter of water per 100 grams of pasta, so about 2.25 liters, or about 10 cups." cookbook:spaghetti recipeIngredient "About four servings of spaghetti - amount may vary by package, but generally about 8 ounces or 224 grams." cookbook:spaghetti recipeIngredient "broccoli" cookbook:spaghetti recipeIngredient "garlic bread" cookbook:spaghetti recipeIngredient "meatballs" cookbook:spaghetti recipeIngredient "One container of pasta sauce, usually about 2.5 cups or 24 ounces (optional but recommended)." cookbook:spaghetti recipeIngredient "pineapple tidbits (boiled, grilled, or fried)" cookbook:spaghetti recipeIngredient "Salt (optional but recommended)." cookbook:spaghetti recipeIngredient "shredded and/or grated cheese" cookbook:spaghetti recipeIngredient "tomato and/or alfredo sauce (can choose one or the other, or mix together)" cookbook:spaghetti recipeIngredient "Vegetable oil (optional but recommended)." cookbook:spaghetti recipeInstructions ["On a stovetop, bring the water to a boil on high heat after adding salt and vegetable oil (see tips below).","Reduce heat to medium and add the pasta.","While the spaghetti is cooking, pour desired amount of sauce into pan and set stove to medium.","Set a timer for 7 minutes. When the timer goes off, fish out a strand of spaghetti and bite into it. What you're going for here is al dente, meaning that the pasta is just soft enough to eat: no longer crunchy in the middle, and not mushy and over-done. A more traditional (but messy) way to see if the spaghetti is done is to throw some strands onto a wall. If they stick to the wall, then the pasta is ready to eat.","When the sauce begins to bubble, reduce the heat to its lowest setting and cover.","Once the pasta is ready, carefully drain it through a colander into a sink.","Serve sauce over pasta in bowls.","Add some salt to the water before cooking to enhance flavor and to allow the water to boil more quickly.","Also add some vegetable oil to the water before cooking to help prevent the spaghetti from sticking together.","Add herbs or fruit (such as pineapple tidbits) to the water before it boils to keep with the pasta after straining for extra flavor and texture.","Before cooking the sauce, consider saut\u00e9ing some finely minced onions, garlic, ground beef (or pork\/sausage\/veal\/etc.), cheese (parmesean\/mozzarella\/etc.), mushrooms, or anything else that catches your fancy. Then add the sauce.","In a pinch, you can make plain spaghetti and add ketchup if you do not have any pasta sauce available.","Cooking is about experimentation, never be afraid to try anything once!"] cookbook:spaghetti recipeYield 4 cookbook:spaghetti_sauce label "pasta sauce" cookbook:spaghetti_sauce label "spaghetti sauce" cookbook:spaghetti_sauce name "Spaghetti Sauce" cookbook:spaghetti_sauce recipeCategory category:boiled_recipes cookbook:spaghetti_sauce recipeCategory category:italian_recipes cookbook:spaghetti_sauce recipeCategory category:pasta_sauce_recipes cookbook:spaghetti_sauce recipeCategory category:recipes_with_metric_units cookbook:spaghetti_sauce recipeCategory category:tomato_recipes cookbook:spaghetti_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:spaghetti_sauce recipeFoodstuff cookbook:basil cookbook:spaghetti_sauce recipeFoodstuff cookbook:beef cookbook:spaghetti_sauce recipeFoodstuff cookbook:mushroom cookbook:spaghetti_sauce recipeFoodstuff cookbook:oregano cookbook:spaghetti_sauce recipeFoodstuff cookbook:salt cookbook:spaghetti_sauce recipeFoodstuff cookbook:tomato cookbook:spaghetti_sauce recipeIngredient "1/2 teaspoon granulated salt" cookbook:spaghetti_sauce recipeIngredient "1 teaspoon dried oregano" cookbook:spaghetti_sauce recipeIngredient "29 ounce (922 g) can of plain tomato puree or ground tomatoes" cookbook:spaghetti_sauce recipeIngredient "2 teaspoons dried basil (Albahaca)" cookbook:spaghetti_sauce recipeIngredient "canned sliced mushrooms (ones sold in see-through jars are generally better quality)" cookbook:spaghetti_sauce recipeIngredient "cooked ground beef or bits of steak (may be added at the table)" cookbook:spaghetti_sauce recipeInstructions ["For more efficient use of the spices, you should grind them well with the salt. The salt helps to grind the spices. If you skip this step, increase the amount of spices. Also double the spices if you prefer a spicy sauce.","Mix everything in a pot.","Bring to a boil while stirring to prevent the sauce from burning to the bottom of the pan.","Immediately remove from the heat and serve. Hot tomato products lose tomato flavor, so don't delay."] cookbook:spaghetti_sauce type cookbook:recipes cookbook:spaghetti_sauce url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_Sauce cookbook:spaghetti_squash label "spaghetti squash" cookbook:spaghetti_squash name "Spaghetti squash" cookbook:spaghetti_squash name "Spaghetti Squash" cookbook:spaghetti_squash url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_squash cookbook:spaghetti_squash url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_Squash cookbook:spaghetti totalTime "30 minutes" cookbook:spaghetti type cookbook:recipes cookbook:spaghetti url https://en.wikibooks.org/wiki/Cookbook:Spaghetti cookbook:spaghetti_with_bolognese_meat_sauce difficulty 3 cookbook:spaghetti_with_bolognese_meat_sauce label "spaghetti with bolognese meat sauce" cookbook:spaghetti_with_bolognese_meat_sauce name "Spaghetti with Bolognese meat sauce" cookbook:spaghetti_with_bolognese_meat_sauce name "Spaghetti with Bolognese Meat Sauce" cookbook:spaghetti_with_bolognese_meat_sauce recipeCategory category:boiled_recipes cookbook:spaghetti_with_bolognese_meat_sauce recipeCategory category:ground_beef_recipes cookbook:spaghetti_with_bolognese_meat_sauce recipeCategory category:italian_recipes cookbook:spaghetti_with_bolognese_meat_sauce recipeCategory category:main_course_recipes cookbook:spaghetti_with_bolognese_meat_sauce recipeCategory category:medium_difficulty_recipes cookbook:spaghetti_with_bolognese_meat_sauce recipeCategory category:pasta_sauce_recipes cookbook:spaghetti_with_bolognese_meat_sauce recipeCategory category:recipes_with_images cookbook:spaghetti_with_bolognese_meat_sauce recipeCategory category:recipes_with_metric_units cookbook:spaghetti_with_bolognese_meat_sauce recipeCookingTechnique cookbook:al_dente cookbook:spaghetti_with_bolognese_meat_sauce recipeCuisine cookbook:cuisine_of_italy cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:bacon cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:bay_leaf cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:beef cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:butter cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:carrot cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:celery cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:fennel cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:ham cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:lemon cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:olive_oil cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:onion cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:pepper cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:salt cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:tomato cookbook:spaghetti_with_bolognese_meat_sauce recipeFoodstuff cookbook:wine cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "½ cup (125 ml) red wine" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "¼ cup (50 ml) butter" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "¼ cup (50 ml) coarsely chopped carrot" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "¼ cup (50 ml) coarsely chopped celery" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "¼ cup (50 ml) coarsely chopped fennel bulb, if available" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "¼ cup (50 ml) tomato paste" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "¼ lb (125 g) ham or bacon, cut into cubes" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "1 bay leaf" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "1 cup (225 ml) canned plum tomato" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "1 cup (225 ml) coarsely chopped onion" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "1 lb. (450 g) beef lean or medium ground" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "1 lb. (450 g) spaghetti pasta, preferably made from durum wheat" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "1 strip of lemon rind" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "1 tablespoon (15 ml) olive oil" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)" cookbook:spaghetti_with_bolognese_meat_sauce recipeIngredient "salt and fresh ground pepper to taste" cookbook:spaghetti_with_bolognese_meat_sauce recipeInstructions ["Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish)","Cut the ham or bacon into little cubes and saute in a heavy sauce pan","Add the butter and allow it to melt. Then add the battuto","Cook, stirring occasionally until very lightly browned","Add this mixture to a heavy pot","Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned","Add to the battuto in the pot","Add the wine to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan","Add the tomato paste and stock and stir until well mixed and add this mixture to the pot","Drain and coarsely chop the plum tomatoes and add them to the pot","Add the bay leaf and lemon rind","Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface","Simmer, stirring occasionally for an hour (or more), until thick","Add pepper to taste, and salt if necessary to taste","When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large pot","Add the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10-12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy)","Drain the pasta well and serve immediately","Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese."] cookbook:spaghetti_with_bolognese_meat_sauce recipeNotes "* This is a great recipe for making in large quantities and freezing. I have made up to 20 times the recipe and frozen in four-cup (1 litre) servings for our family so we can enjoy the pasta sauce over and over without having to start from scratch each time. If making bulk recipes, be sure to simmer for hours, or even a full day, occasionally stirring up from the bottom of the large pot to ensure the contents at the bottom does not burn, adding stock as needed to keep the right consistency. The goal is to have the flavours mix and make the home smell delicious! *Never rinse pasta with water. To ensure there is no excess starch from the pasta, choose a high quality durum wheat pasta and boil it in lots of water. " cookbook:spaghetti_with_bolognese_meat_sauce recipeYield four cookbook:spaghetti_with_bolognese_meat_sauce totalTime "two hours" cookbook:spaghetti_with_bolognese_meat_sauce type cookbook:recipes cookbook:spaghetti_with_bolognese_meat_sauce url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_with_Bolognese_meat_sauce cookbook:spaghetti_with_bolognese_meat_sauce url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_with_Bolognese_Meat_Sauce cookbook:spaghetti_with_clams_in_white_wine_sauce difficulty 2 cookbook:spaghetti_with_clams_in_white_wine_sauce label "linguine vongole" cookbook:spaghetti_with_clams_in_white_wine_sauce label "spaghetti with clams in white wine sauce" cookbook:spaghetti_with_clams_in_white_wine_sauce name "Spaghetti with clams in white wine sauce" cookbook:spaghetti_with_clams_in_white_wine_sauce name "Spaghetti with Clams in White Wine Sauce" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeCategory category:boiled_recipes cookbook:spaghetti_with_clams_in_white_wine_sauce recipeCategory category:clam_recipes cookbook:spaghetti_with_clams_in_white_wine_sauce recipeCategory category:easy_recipes cookbook:spaghetti_with_clams_in_white_wine_sauce recipeCategory category:pasta_recipes cookbook:spaghetti_with_clams_in_white_wine_sauce recipeCategory category:pasta_sauce_recipes cookbook:spaghetti_with_clams_in_white_wine_sauce recipeCategory category:wine_recipes cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:butter cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:clam cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:garlic cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:lemon cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:lime cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:olive_oil cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:parsley cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:pasta cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:wine cookbook:spaghetti_with_clams_in_white_wine_sauce recipeFoodstuff cookbook:zest cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "½ cup of white wine" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "1 oz salted butter" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "2 cloves garlic" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "8 oz clams or carpet clams as they are sometimes known" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "a handful of flat leaf parsley" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "large or very large pinch of red peppers (dried is fine) depending on taste" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "olive oil" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "spaghetti, enough for the number of people to be served" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "The zest of ½ lime" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeIngredient "The zest or the juice of 1 lemon" cookbook:spaghetti_with_clams_in_white_wine_sauce recipeInstructions ["Put a large saucepan of water on, and when at a rolling boil, put in the spaghetti, keeping an eye on the cooking time to ensure that the spaghetti is NEVER overcooked.","Put the clams into a separate small saucepan with the white wine and poach gently for about 2 minutes. Take off the heat and set aside.","Pour a generous quantity of olive oil into a small frying pan and heat.","Add the garlic cloves which have been either chopped or put through a garlic crush.","Add the chillies and the chopped parsley and the lemon zest.","Heat everything for about 3 minutes.","Now add about \u00bd of the white wine the clams were cooked in.","Continue to heat for a few minutes on a high heat to induce a slight reduction.","Add the cooked clams to the sauce and turn the heat off completely.","Once the pasta is cooked drain it through sieve or colander and return to the saucepan.","Add the Salted butter to the pasta and mix through thoroughly. This will induce the sauce to thicken a little.","Add the cooked clams to the sauce and the pasta.","Mix up thoroughly ensuring you do not damage the clams.","Serve in a high-sided bowl, ensuring that each guest gets his fair share of clams.","[http:\/\/italianfood.about.com\/od\/fishsauces\/r\/blr0058.htm ''Spaghetti alle vongole'' recipe on About.com]"] cookbook:spaghetti_with_clams_in_white_wine_sauce recipeYield 6 cookbook:spaghetti_with_clams_in_white_wine_sauce totalTime "1 hour" cookbook:spaghetti_with_clams_in_white_wine_sauce type cookbook:recipes cookbook:spaghetti_with_clams_in_white_wine_sauce url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_with_clams_in_white_wine_sauce cookbook:spaghetti_with_clams_in_white_wine_sauce url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_with_Clams_in_White_Wine_Sauce cookbook:spaghetti_with_meat_sauce_(naporitan) name "Naporitan" cookbook:spaghetti_with_meat_sauce_(naporitan) name "Spaghetti with Meat Sauce (Naporitan)" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeCategory category:japanese_recipes cookbook:spaghetti_with_meat_sauce_(naporitan) recipeCategory category:pasta_recipes cookbook:spaghetti_with_meat_sauce_(naporitan) recipeCategory category:pasta_sauce_recipes cookbook:spaghetti_with_meat_sauce_(naporitan) recipeCategory category:recipes_with_metric_units cookbook:spaghetti_with_meat_sauce_(naporitan) recipeCategory category:recipes_without_cooking_time cookbook:spaghetti_with_meat_sauce_(naporitan) recipeCategory category:sausage_recipes cookbook:spaghetti_with_meat_sauce_(naporitan) recipeCategory category:stir_fry_recipes cookbook:spaghetti_with_meat_sauce_(naporitan) recipeCuisine cookbook:cuisine_of_japan cookbook:spaghetti_with_meat_sauce_(naporitan) recipeFoodstuff cookbook:bell_pepper cookbook:spaghetti_with_meat_sauce_(naporitan) recipeFoodstuff cookbook:butter cookbook:spaghetti_with_meat_sauce_(naporitan) recipeFoodstuff cookbook:ham cookbook:spaghetti_with_meat_sauce_(naporitan) recipeFoodstuff cookbook:onion cookbook:spaghetti_with_meat_sauce_(naporitan) recipeFoodstuff cookbook:sausage cookbook:spaghetti_with_meat_sauce_(naporitan) recipeIngredient "1/2 small onion, thinly sliced" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeIngredient "1/3 cup ketchup" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeIngredient "1/4 lb (110g) sausage or ham, sliced" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeIngredient "1 green bell pepper, thinly sliced" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeIngredient "2 tsp butter" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeIngredient "2 tsp vegetable oil" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeIngredient "7 oz (170g) spaghetti" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeIngredient "salt and pepper to taste" cookbook:spaghetti_with_meat_sauce_(naporitan) recipeInstructions ["Put about 8 cups of water in a large pot and add 2 tbsp of salt. Bring to a boil on high heat and cook spaghetti according to package directions.","Meanwhile, heat vegetable oil in a large skillet and stir-fry onion, bell pepper, and sausage on medium heat until softened. Season with salt and pepper.","Add drained spaghetti in the skillet and stir-fry with other ingredients.","Add ketchup and stir-fry the spaghetti. Mix butter in and stop the heat."] cookbook:spaghetti_with_meat_sauce_(naporitan) type cookbook:recipes cookbook:spaghetti_with_meat_sauce_(naporitan) url https://en.wikibooks.org/wiki/Cookbook:Naporitan cookbook:spaghetti_with_meat_sauce_(naporitan) url https://en.wikibooks.org/wiki/Cookbook:Spaghetti_with_Meat_Sauce_(Naporitan) cookbook:spain type cookbook:cuisines cookbook:spain type cookbook:cuisines_by_country cookbook:spanakopita label "spanakopita" cookbook:spanakopita name "Spanakopita" cookbook:spanakopita recipeCategory category:appetizer_recipes cookbook:spanakopita recipeCategory category:baked_recipes cookbook:spanakopita recipeCategory category:cheese_recipes cookbook:spanakopita recipeCategory category:greek_recipes cookbook:spanakopita recipeCategory category:pie_recipes cookbook:spanakopita recipeCategory category:side_dish_recipes cookbook:spanakopita recipeCategory category:spinach_recipes cookbook:spanakopita recipeCookingTechnique cookbook:chopping cookbook:spanakopita recipeCookingTechnique cookbook:mincing cookbook:spanakopita recipeCuisine cookbook:cuisine_of_greece cookbook:spanakopita recipeFoodstuff cookbook:cottage_cheese cookbook:spanakopita recipeFoodstuff cookbook:dill cookbook:spanakopita recipeFoodstuff cookbook:egg cookbook:spanakopita recipeFoodstuff cookbook:feta_cheese cookbook:spanakopita recipeFoodstuff cookbook:ghee cookbook:spanakopita recipeFoodstuff cookbook:green_onion cookbook:spanakopita recipeFoodstuff cookbook:lemon_juice cookbook:spanakopita recipeFoodstuff cookbook:nutmeg cookbook:spanakopita recipeFoodstuff cookbook:olive_oil cookbook:spanakopita recipeFoodstuff cookbook:onion cookbook:spanakopita recipeFoodstuff cookbook:parmesan_cheese cookbook:spanakopita recipeFoodstuff cookbook:parsley cookbook:spanakopita recipeFoodstuff cookbook:spinach cookbook:spanakopita recipeIngredient "¾ cup crumbled feta cheese" cookbook:spanakopita recipeIngredient "¼ cup extra virgin olive oil" cookbook:spanakopita recipeIngredient "¼ cup freshly grated parmesan cheese" cookbook:spanakopita recipeIngredient "½ cup minced fresh parsley" cookbook:spanakopita recipeIngredient "¾ cup small curd cottage cheese" cookbook:spanakopita recipeIngredient "¼ tsp. freshly ground black pepper" cookbook:spanakopita recipeIngredient "¼ tsp. freshly ground nutmeg" cookbook:spanakopita recipeIngredient "½ tsp. salt (or to taste)" cookbook:spanakopita recipeIngredient "12-20 sheets phyllo pastry" cookbook:spanakopita recipeIngredient "1 cup chopped scallions" cookbook:spanakopita recipeIngredient "1 large onion, finely chopped" cookbook:spanakopita recipeIngredient "1 Tbsp. lemon juice" cookbook:spanakopita recipeIngredient "1 Tbsp. minced fresh dill" cookbook:spanakopita recipeIngredient "4 eggs, beaten" cookbook:spanakopita recipeIngredient "900 g (2 lbs.) fresh spinach or 580g (20oz) frozen, thawed, and drained" cookbook:spanakopita recipeIngredient "⅔ cup clarified butter" cookbook:spanakopita recipeInstructions ["Preheat oven to 180\u00b0C (350\u00b0 F).","Wash the spinach, remove large stems, and chop. Place in a steamer over boiling water and steam for 2 minutes, or until wilted and reduced in volume. Drain, pressing out any liquid with the back of a spoon.","Heat the oil in a large skillet. Add onions and cook over medium heat until slightly tender. Add scallions and cook until limp. Remove from heat. Stir in parsley, dill, nutmeg, salt and pepper.","Add the cheeses, spinach, and lemon juice to the skillet. Mix. Add eggs and mix again gently.","Brush a 9"x12" baking dish with some of the butter. Lay a sheet of phyllo dough across the bottom of the dish, covering the entire surface and letting the edges fold upward against the sides. Brush with butter, and place another sheet on top. Continue layering the phyllo (brushing each sheet) until the bottom of the dish is covered with about 8 sheets.","Place half of the spinach filling on top of the phyllo, smoothing out with a rubber spatula until evenly distributed.","Cover the filling with 5-8 phyllo sheets, brushing each layer with butter. Place remaining spinach filling on top and smooth as above.","Cover with 5-8 phyllo sheets, brushing with butter as above. Roll up all overhanging phyllo sheets and crumble any broken sheet bits on top. Drizzle any remaining clarified butter over top.","Place the spanakopita in the oven on a medium rack. Bake for 45 minutes, or until puffed and golden. Let sit for 10 minutes before cutting and serving."] cookbook:spanakopita recipeNotes "* I usually double or triple this recipe and make 2 huge baking dishes. This is just as fabulous as a leftover. * Instead of phyllo pastry, my Greek mother-in-law taught me to use pizza dough purchased from the supermarket dairy section as a quick and delicious alternative. * Please note that phyllo pastry has fewer calories than other doughs. " cookbook:spanakopita type cookbook:recipes cookbook:spanakopita url https://en.wikibooks.org/wiki/Cookbook:Spanakopita cookbook:spanish_cooking name "Spanish cooking" cookbook:spanish_cooking recipeCategory category:assemblages cookbook:spanish_cooking type cookbook:assemblages cookbook:spanish_cooking type cookbook:recipes cookbook:spanish_cooking url https://en.wikibooks.org/wiki/Cookbook:Spanish_cooking cookbook:spanish_flan label "spanish flan" cookbook:spanish_flan name "Spanish Flan" cookbook:spanish_flan recipeCategory category:baking_recipes cookbook:spanish_flan recipeCategory category:dairy_recipes cookbook:spanish_flan recipeCategory category:egg_recipes cookbook:spanish_flan recipeCategory category:pudding_and_custard_recipes cookbook:spanish_flan recipeCategory category:spanish_recipes cookbook:spanish_flan recipeCuisine cookbook:cuisine_of_spain cookbook:spanish_flan recipeEquipment cookbook:double_boiler cookbook:spanish_flan recipeEquipment cookbook:oven cookbook:spanish_flan recipeFoodstuff cookbook:egg cookbook:spanish_flan recipeFoodstuff cookbook:vanilla cookbook:spanish_flan recipeIngredient "1 can of condensed milk" cookbook:spanish_flan recipeIngredient "1 can of evaporated milk (large can)" cookbook:spanish_flan recipeIngredient "1 tsp. vanilla" cookbook:spanish_flan recipeIngredient "5 eggs" cookbook:spanish_flan recipeIngredient "caramel ice cream topping" cookbook:spanish_flan recipeInstructions ["Heat oven to 375\u00b0F.","Combine all ingredients (except caramel topping) in blender.","Blend for 2 minutes.","Place thin layer of caramel topping on bottom of a round pie pan. Pour egg mixture on top of caramel topping.","Place the smaller pie pan in a larger pan filled with enough water so that it comes about one inch up the side of the smaller pan. This will act as a double boiler and stop the flan from burning.","Place both pans in oven.","Cook for ''1'' hour or until center is firm. Remove from oven.","'''Wait until cool.'''","Place a round dish over the top of the smaller pan and flip it over. The flan can be served on the dish."] cookbook:spanish_flan type cookbook:recipes cookbook:spanish_flan url https://en.wikibooks.org/wiki/Cookbook:Spanish_Flan cookbook:spanish_omelet label "spanish omelet" cookbook:spanish_omelet label "spanish omelette (tortilla de patatas)" cookbook:spanish_omelet label "spanish tortilla" cookbook:spanish_omelet name "Spanish Omelet" cookbook:spanish_omelet recipeCategory category:breakfast_recipes cookbook:spanish_omelet recipeCategory category:egg_recipes cookbook:spanish_omelet recipeCategory category:omelette_recipes cookbook:spanish_omelet recipeCategory category:pan_fried_recipes cookbook:spanish_omelet recipeCategory category:potato_recipes cookbook:spanish_omelet recipeCategory category:recipes_with_metric_units cookbook:spanish_omelet recipeCategory category:spanish_recipes cookbook:spanish_omelet recipeCookingTechnique cookbook:frying cookbook:spanish_omelet recipeCuisine cookbook:cuisine_of_spain cookbook:spanish_omelet recipeEquipment cookbook:frying_pan cookbook:spanish_omelet recipeEquipment cookbook:sauté_pan cookbook:spanish_omelet recipeFoodstuff cookbook:egg cookbook:spanish_omelet recipeFoodstuff cookbook:oil_and_fat cookbook:spanish_omelet recipeFoodstuff cookbook:onion cookbook:spanish_omelet recipeFoodstuff cookbook:potato cookbook:spanish_omelet recipeFoodstuff cookbook:salt cookbook:spanish_omelet recipeIngredient "1 large white/Spanish onion (optional)" cookbook:spanish_omelet recipeIngredient "1lb/450g waxy potatoes" cookbook:spanish_omelet recipeIngredient "6 eggs" cookbook:spanish_omelet recipeIngredient "About 1 liter of oil - ''Olive oil is best''" cookbook:spanish_omelet recipeIngredient "pinch salt" cookbook:spanish_omelet recipeInstructions ["Peel and slice potatoes. The slices should be quite thin.","Meanwhile, heat the oil on a low heat in a large saut\u00e9 pan","Add the potatoes to the saut\u00e9 pan, and fry until soft and cooked through, but '''not browned'''. This can take quite a while - don't rush it. It is a good idea to keep the pan covered - that way the steam from the potatoes at the bottom of the pan helps cook the ones at the top.","Slice the onion thinly. Fry it lightly in frying pan, stirring frequently for a few minutes or until sweet. Or you can simply add them to the potatoes for the last five minutes of cooking.","Beat the eggs in a large bowl and add salt","Add the hot cooked potatoes and onion to the egg in the bowl, gently mix the potatoes and onion into the egg and leave it for five minutes. This starts the egg cooking and helps cover the potato slices in egg so it all sticks together nicely.","Drain oil, and reserve oil for another time.","Pour the potatoes, onion and egg mix back into the pan, and cook for about 5 minutes on a low heat. Keep the pan moving so the mix doesn't stick to the pan. A non-stick pan makes this much easier.","When the edge of the tortilla looks cooked place a large, flat plate over the pan (like a lid), put one hand on the plate to hold it in place and turn the whole thing over (the first few times you do this it is best do this over the sink - can be very messy)","You should now have an up-side-down omelette on your plate - cooked on top - raw underneath. Check the pan is clean and scrape any bits that have stuck in the pan off and add a bit of oil if it is looking dry. Now slide the omelette back into the pan to cook the bottom.","Cook for another few minutes,","Repeat the turning trick a couple of times (practice makes perfect) to make sure it is cooked evenly.","Then serve onto large plate, cut into wedges, and serve with more tapas. Sliced tomatoes, fresh bread and mayo make it into a great meal."] cookbook:spanish_omelet type cookbook:recipes cookbook:spanish_omelet url https://en.wikibooks.org/wiki/Cookbook:Spanish_Omelet cookbook:spanish_potato_omelette label "tortilla de patatas" cookbook:spanish_potato_omelette name "Spanish Potato Omelette" cookbook:spanish_potato_omelette recipeCategory category:recipes_with_images cookbook:spanish_potato_omelette recipeCategory category:spanish_recipes cookbook:spanish_potato_omelette recipeCuisine cookbook:cuisine_of_spain cookbook:spanish_potato_omelette recipeFoodstuff cookbook:egg cookbook:spanish_potato_omelette recipeFoodstuff cookbook:olive_oil cookbook:spanish_potato_omelette recipeFoodstuff cookbook:onion cookbook:spanish_potato_omelette recipeFoodstuff cookbook:potato cookbook:spanish_potato_omelette recipeFoodstuff cookbook:salt cookbook:spanish_potato_omelette recipeIngredient "1 kg potatoes" cookbook:spanish_potato_omelette recipeIngredient "1 onion" cookbook:spanish_potato_omelette recipeIngredient "500 ml olive oil" cookbook:spanish_potato_omelette recipeIngredient "8 eggs" cookbook:spanish_potato_omelette recipeIngredient "A pinch of salt" cookbook:spanish_potato_omelette recipeInstructions ["Peel the potatoes, wash them and dry them with a cloth. Then dice them up in 1cm cubes or 2 mm slices. Wash and dry them again. Add some salt to your taste and mix them.","Heat the oil and when it is hot, fry the potatoes but do not let them get brown. Once they're done, drain the oil and store the potatoes.","Dice or slice the onion and fry it until is translucent","Beat the 8 eggs in a bowl with a small amount of salt, until the mix is homogenous and then mix in the potatoes and the onion.","In an empty pan put three tablespoons of olive oil (or you can use the previous pan after removing most of the oil).","Once the pan is hot, drop the egg with the onion and the potatoes in the pan.","After 7-8 minutes the bottom part should be done. Put the dish over the pan and carefully turn it around, so that the undone part rests on the dish. This is the most difficult step of the recipe. After that, you put again the pan on the fire and slowly drop the mix on the pan, to do the other side.","After a couple of additional minutes, it should be done and it can be served"] cookbook:spanish_potato_omelette type cookbook:recipes cookbook:spanish_potato_omelette url https://en.wikibooks.org/wiki/Cookbook:Spanish_Potato_Omelette cookbook:spanish_rice name "Spanish Rice" cookbook:spanish_rice recipeCategory category:boiled_recipes cookbook:spanish_rice recipeCategory category:chicken_recipes cookbook:spanish_rice recipeCategory category:cilantro_recipes cookbook:spanish_rice recipeCategory category:pork_recipes cookbook:spanish_rice recipeCategory category:rice_recipes cookbook:spanish_rice recipeCategory category:side_dish_recipes cookbook:spanish_rice recipeCategory category:tex-mex_recipes cookbook:spanish_rice recipeIngredient "1/2 cup shredded cooked chicken or pork" cookbook:spanish_rice recipeIngredient "1/4 cup fresh cilantro, finely chopped (optional)" cookbook:spanish_rice recipeIngredient "1/4 cup minced chorizo, casing removed" cookbook:spanish_rice recipeIngredient "1 green bell pepper, finely minced" cookbook:spanish_rice recipeIngredient "1 onion, finely minced" cookbook:spanish_rice recipeIngredient "1 Tbs minced garlic" cookbook:spanish_rice recipeIngredient "2 cups uncooked yellow rice" cookbook:spanish_rice recipeIngredient "2 serrano chiles, finely minced" cookbook:spanish_rice recipeIngredient "2 Tbs unsalted butter" cookbook:spanish_rice recipeIngredient "3 1/2 cups chicken broth" cookbook:spanish_rice recipeIngredient "3 bay leaves" cookbook:spanish_rice recipeInstructions ["Melt butter in a large pot over medium high heat. Add onion, chiles, garlic, meats, and rice and cook until chorizo and rice are golden brown.","Add broth and bay leaves. Bring to a boil and cook until liquid has evaporated and rice is tender. Sprinkle with cilantro before serving, if desired."] cookbook:spanish_rice type cookbook:recipes cookbook:spanish_rice url https://en.wikibooks.org/wiki/Cookbook:Spanish_Rice cookbook:spas label "spas" cookbook:spatula label "spatula" cookbook:spatula name "Spatula" cookbook:spatula type cookbook:cookbook/equipment cookbook:spatula url https://en.wikibooks.org/wiki/Cookbook:Spatula cookbook:spearmint label "spearmint" cookbook:special_diets label "diet" cookbook:special_diets label "special diet" cookbook:special_diets label "special diets" cookbook:special_diets name "Special Diets" cookbook:special_diets url https://en.wikibooks.org/wiki/Cookbook:Special_Diets cookbook:speculaas label "sinterklaas (spice-cookies)" cookbook:speculaas label "speculaas" cookbook:speculaas name "Speculaas" cookbook:speculaas recipeIngredient "100 g flour" cookbook:speculaas recipeIngredient "100 g self raising flour" cookbook:speculaas recipeIngredient "110 g butter" cookbook:speculaas recipeIngredient "1 egg knocked loose" cookbook:speculaas recipeIngredient "1 g table salt" cookbook:speculaas recipeIngredient "3 teaspoons of speculaas spices" cookbook:speculaas recipeIngredient "90 g light brown sugar" cookbook:speculaas url https://en.wikibooks.org/wiki/Cookbook:Speculaas cookbook:spek label "spek" cookbook:spek name "Spek" cookbook:spek type cookbook:fats_and_oils cookbook:spek type cookbook:ingredients cookbook:spek url https://en.wikibooks.org/wiki/Cookbook:Spek cookbook:spelt_bread name "Spelt Bread" cookbook:spelt_bread recipeCategory category:baking_recipes cookbook:spelt_bread recipeCategory category:bread_recipes cookbook:spelt_bread recipeCategory category:recipes_with_metric_units cookbook:spelt_bread recipeCategory category:recipes_without_cooking_time cookbook:spelt_bread recipeCategory category:recipes_without_servings cookbook:spelt_bread recipeCategory category:spelt_recipes cookbook:spelt_bread recipeEquipment cookbook:loaf_pan cookbook:spelt_bread recipeFoodstuff cookbook:dough cookbook:spelt_bread recipeFoodstuff cookbook:olive_oil cookbook:spelt_bread recipeFoodstuff cookbook:salt cookbook:spelt_bread recipeFoodstuff cookbook:spelt cookbook:spelt_bread recipeFoodstuff cookbook:sugar cookbook:spelt_bread recipeFoodstuff cookbook:yeast cookbook:spelt_bread recipeIngredient "1 sachet (7 g) dried yeast" cookbook:spelt_bread recipeIngredient "1 tsp sugar" cookbook:spelt_bread recipeIngredient "2 ½ Tbsp (40 ml) olive oil" cookbook:spelt_bread recipeIngredient "2 tsp salt" cookbook:spelt_bread recipeIngredient "500 ml lukewarm water" cookbook:spelt_bread recipeIngredient "750 g spelt flour" cookbook:spelt_bread recipeInstructions ["Mix the flour, salt, sugar and yeast.","To the dry ingredients add the oil and enough water to make a firm dough.","Knead the dough for about 10 minutes.","Place in a greased 1 kg loaf tin , cover and leave it in a warm place until double in size.","Uncover and bake in a preheated oven, at 200\u00b0C, for about 35 minutes.","It is cooked when it makes a hollow sound when tapped on the bottom.","If shaped into a round and placed on a greased baking tray, you can make a country style loaf."] cookbook:spelt_bread type cookbook:recipes cookbook:spelt_bread url https://en.wikibooks.org/wiki/Cookbook:Spelt_Bread cookbook:spelt_burger label "burgers" cookbook:spelt_burger label "spelt burger" cookbook:spelt_burger name "Spelt Burger" cookbook:spelt_burger recipeCategory category:hamburger_recipes cookbook:spelt_burger recipeCategory category:oat_recipes cookbook:spelt_burger recipeCategory category:pan_fried_recipes cookbook:spelt_burger recipeCategory category:recipes_with_images cookbook:spelt_burger recipeCategory category:spelt_recipes cookbook:spelt_burger recipeCategory category:vegan_recipes cookbook:spelt_burger recipeCuisine cookbook:vegan_cuisine cookbook:spelt_burger recipeFoodstuff cookbook:cumin cookbook:spelt_burger recipeFoodstuff cookbook:leek cookbook:spelt_burger recipeFoodstuff cookbook:onion cookbook:spelt_burger recipeFoodstuff cookbook:pepper cookbook:spelt_burger recipeFoodstuff cookbook:spelt cookbook:spelt_burger recipeIngredient "Leek" cookbook:spelt_burger recipeIngredient "Oat flakes" cookbook:spelt_burger recipeIngredient "Onions" cookbook:spelt_burger recipeIngredient "Spelt" cookbook:spelt_burger recipeIngredient "Spices: cumin, chillies, pepper" cookbook:spelt_burger recipeInstructions ["Grind the spelt coarsely (if you have entire corns).","Soak the spelt with oat flakes in some water, in order to get a viscous substance. The burgers will be more compact if you add more oat flakes.","Cut onions and leek in small pieces.","Fry onions and leek with some oil.","Mix the substance with onions, leek and spices of your choice (cumin is a good choice).","Form flat burgers in a hot, oiled pan.","The burgers are also quite tasty when they are cold and on the next day.","Bean Spelt Oat Spread","Hamburger"] cookbook:spelt_burger type cookbook:recipes cookbook:spelt_burger url https://en.wikibooks.org/wiki/Cookbook:Spelt_Burger cookbook:spelt_cake recipeCategory category:american_recipes cookbook:spelt_cake recipeCategory category:cake_recipes cookbook:spelt_cake recipeCategory category:vegetarian_recipes cookbook:spelt_cake recipeCuisine cookbook:cuisine_of_the_united_states cookbook:spelt_cake recipeCuisine cookbook:louisiana_creole_cuisine cookbook:spelt_cake recipeCuisine cookbook:new_england_cuisine cookbook:spelt_cake type cookbook:recipes cookbook:spelt label "spelt" cookbook:spelt label "spelt flour" cookbook:spelt name "Spelt" cookbook:spelt type cookbook:cereals cookbook:spelt type cookbook:cookbook_stubs cookbook:spelt type cookbook:ingredients cookbook:spelt url https://en.wikibooks.org/wiki/Cookbook:Spelt cookbook:spelt_yellow_cake difficulty 2 cookbook:spelt_yellow_cake label "spelt yellow cake" cookbook:spelt_yellow_cake name "Spelt Yellow Cake" cookbook:spelt_yellow_cake recipeCategory category:american_recipes cookbook:spelt_yellow_cake recipeCategory category:baking_recipes cookbook:spelt_yellow_cake recipeCategory category:cake_recipes cookbook:spelt_yellow_cake recipeCategory category:dessert_recipes cookbook:spelt_yellow_cake recipeCategory category:easy_recipes cookbook:spelt_yellow_cake recipeCategory category:recipes_with_metric_units cookbook:spelt_yellow_cake recipeCategory category:spelt_recipes cookbook:spelt_yellow_cake recipeCategory category:vegetarian_recipes cookbook:spelt_yellow_cake recipeCuisine cookbook:cuisine_of_the_united_states cookbook:spelt_yellow_cake recipeCuisine cookbook:louisiana_creole_cuisine cookbook:spelt_yellow_cake recipeCuisine cookbook:new_england_cuisine cookbook:spelt_yellow_cake recipeFoodstuff cookbook:baking_powder cookbook:spelt_yellow_cake recipeFoodstuff cookbook:butter cookbook:spelt_yellow_cake recipeFoodstuff cookbook:egg cookbook:spelt_yellow_cake recipeFoodstuff cookbook:flour cookbook:spelt_yellow_cake recipeFoodstuff cookbook:milk cookbook:spelt_yellow_cake recipeFoodstuff cookbook:salt cookbook:spelt_yellow_cake recipeFoodstuff cookbook:spelt cookbook:spelt_yellow_cake recipeFoodstuff cookbook:sugar cookbook:spelt_yellow_cake recipeFoodstuff cookbook:vanilla cookbook:spelt_yellow_cake recipeIngredient "1 cup (240g) butter" cookbook:spelt_yellow_cake recipeIngredient "1 cup (240ml) milk" cookbook:spelt_yellow_cake recipeIngredient "1 teaspoon vanilla" cookbook:spelt_yellow_cake recipeIngredient "2 cups (450g) sugar" cookbook:spelt_yellow_cake recipeIngredient "3 cups (650g) spelt flour" cookbook:spelt_yellow_cake recipeIngredient "3 pinches salt" cookbook:spelt_yellow_cake recipeIngredient "3 teaspoons baking powder" cookbook:spelt_yellow_cake recipeIngredient "4 eggs" cookbook:spelt_yellow_cake recipeInstructions ["Preheat oven to 175 \u00b0C (350 \u00b0F)","Cream the butter and sugar together until fluffy.","Beat in the eggs.","Mix in vanilla.","Gradually sift in the dry ingredients, alternating with small additions of the milk.","Transfer to a greased and floured baking pan.","Bake at 175 \u00b0C (350 \u00b0F), until a skewer inserted shows no moist crumbs; approximately 30 minutes."] cookbook:spelt_yellow_cake recipeYield 8-10 cookbook:spelt_yellow_cake totalTime "prep: 20 minutes, baking: 60 minutes" cookbook:spelt_yellow_cake type cookbook:recipes cookbook:spelt_yellow_cake url https://en.wikibooks.org/wiki/Cookbook:Spelt_Yellow_Cake cookbook:spiced_flour difficulty 1 cookbook:spiced_flour name "Spiced flour" cookbook:spiced_flour name "Spiced Flour" cookbook:spiced_flour recipeCategory category:garlic_recipes cookbook:spiced_flour recipeCategory category:paprika_recipes cookbook:spiced_flour recipeCategory category:spice_mix_recipes cookbook:spiced_flour recipeCategory category:vegetable_recipes cookbook:spiced_flour recipeCategory category:vegetarian_recipes cookbook:spiced_flour recipeCategory category:very_easy_recipes cookbook:spiced_flour recipeFoodstuff cookbook:cayenne_pepper cookbook:spiced_flour recipeFoodstuff cookbook:flour cookbook:spiced_flour recipeFoodstuff cookbook:garlic cookbook:spiced_flour recipeFoodstuff cookbook:paprika cookbook:spiced_flour recipeFoodstuff cookbook:pepper cookbook:spiced_flour recipeIngredient "⅛ teaspoon (or less) cayenne pepper" cookbook:spiced_flour recipeIngredient "1⅛ teaspoon paprika" cookbook:spiced_flour recipeIngredient "1/6 teaspoon (½ of ⅓ teaspoon) pepper" cookbook:spiced_flour recipeIngredient "⅔ cup flour" cookbook:spiced_flour recipeIngredient "⅔ teaspoon garlic powder" cookbook:spiced_flour recipeInstructions ["Mix together ingredients thoroughly.","Use in preparation of Onion Blooms."] cookbook:spiced_flour recipeYield 6 cookbook:spiced_flour totalTime "½ hour" cookbook:spiced_flour type cookbook:recipes cookbook:spiced_flour url https://en.wikibooks.org/wiki/Cookbook:Spiced_flour cookbook:spiced_flour url https://en.wikibooks.org/wiki/Cookbook:Spiced_Flour cookbook:spiced_pumpkin_soup difficulty 3 cookbook:spiced_pumpkin_soup label "spiced pumpkin soup" cookbook:spiced_pumpkin_soup name "Spiced Pumpkin Soup" cookbook:spiced_pumpkin_soup recipeCategory category:american_recipes cookbook:spiced_pumpkin_soup recipeCategory category:boiled_recipes cookbook:spiced_pumpkin_soup recipeCategory category:curry_powder_recipes cookbook:spiced_pumpkin_soup recipeCategory category:medium_difficulty_recipes cookbook:spiced_pumpkin_soup recipeCategory category:pumpkin_recipes cookbook:spiced_pumpkin_soup recipeCategory category:soup_recipes cookbook:spiced_pumpkin_soup recipeCategory category:vegetarian_recipes cookbook:spiced_pumpkin_soup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:spiced_pumpkin_soup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:spiced_pumpkin_soup recipeCuisine cookbook:new_england_cuisine cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:butter cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:clove cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:cumin cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:flour cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:lime cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:milk cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:nutmeg cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:onion cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:pumpkin cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:salt cookbook:spiced_pumpkin_soup recipeFoodstuff cookbook:sweet_potato cookbook:spiced_pumpkin_soup recipeIngredient "1 15-oz can of pumpkin" cookbook:spiced_pumpkin_soup recipeIngredient "1/2 teaspoon curry powder" cookbook:spiced_pumpkin_soup recipeIngredient "1/4 teaspoon cumin" cookbook:spiced_pumpkin_soup recipeIngredient "1/4 teaspoon ground nutmeg" cookbook:spiced_pumpkin_soup recipeIngredient "1/4 teaspoon salt" cookbook:spiced_pumpkin_soup recipeIngredient "1 cup 1% milk" cookbook:spiced_pumpkin_soup recipeIngredient "1 cup onion, chopped" cookbook:spiced_pumpkin_soup recipeIngredient "1 cup peeled and cubed sweet potato" cookbook:spiced_pumpkin_soup recipeIngredient "1 Tablespoon butter" cookbook:spiced_pumpkin_soup recipeIngredient "1 Tablespoon fresh lime juice" cookbook:spiced_pumpkin_soup recipeIngredient "2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock" cookbook:spiced_pumpkin_soup recipeIngredient "2 garlic cloves, crushed" cookbook:spiced_pumpkin_soup recipeIngredient "3 Tablespoons all-purpose flour" cookbook:spiced_pumpkin_soup recipeInstructions ["Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.","Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.","Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.","Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.","Remove from heat and add lime juice."] cookbook:spiced_pumpkin_soup recipeYield 6 cookbook:spiced_pumpkin_soup totalTime "1 hour" cookbook:spiced_pumpkin_soup type cookbook:recipes cookbook:spiced_pumpkin_soup url https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup cookbook:spice_rubbed_grilled_chicken_breast name "Spice Rubbed Grilled Chicken Breast" cookbook:spice_rubbed_grilled_chicken_breast recipeCategory category:chicken_recipes cookbook:spice_rubbed_grilled_chicken_breast recipeCategory category:grilled_recipes cookbook:spice_rubbed_grilled_chicken_breast recipeCategory category:main_course_recipes cookbook:spice_rubbed_grilled_chicken_breast recipeCategory category:spice_mix_recipes cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "1 cup Dijon mustard" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "1 tbsp freshly ground black pepper" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "1 tbsp salt" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "1 tsp freshly ground cinnamon" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "2 tbsp cayenne pepper" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "2 tbsp paprika" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "2 tsp dried rosemary" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "3 tbsp dehydrated lemon peel" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "3 tbsp smoked paprika" cookbook:spice_rubbed_grilled_chicken_breast recipeIngredient "5 boneless skinless chicken breasts" cookbook:spice_rubbed_grilled_chicken_breast recipeInstructions ["Combine all dry seasoning. Set aside.","Rub mustard all over chicken. Apply seasoning mixture and press lightly to aid adhesion.","Grill on a preheated charcoal grill, turning often, until internal temperature reaches 165\u00b0.","Remove and let rest for 3 minutes. Serve."] cookbook:spice_rubbed_grilled_chicken_breast type cookbook:recipes cookbook:spice_rubbed_grilled_chicken_breast url https://en.wikibooks.org/wiki/Cookbook:Spice_Rubbed_Grilled_Chicken_Breast cookbook:spice_rub_for_chicken difficulty 1 cookbook:spice_rub_for_chicken label "spice rub" cookbook:spice_rub_for_chicken name "Spice Rub for Chicken" cookbook:spice_rub_for_chicken recipeCategory category:american_recipes cookbook:spice_rub_for_chicken recipeCategory category:spice_mix_recipes cookbook:spice_rub_for_chicken recipeCategory category:very_easy_recipes cookbook:spice_rub_for_chicken recipeCuisine cookbook:cuisine_of_the_united_states cookbook:spice_rub_for_chicken recipeCuisine cookbook:louisiana_creole_cuisine cookbook:spice_rub_for_chicken recipeCuisine cookbook:new_england_cuisine cookbook:spice_rub_for_chicken recipeFoodstuff cookbook:cayenne_pepper cookbook:spice_rub_for_chicken recipeFoodstuff cookbook:celery cookbook:spice_rub_for_chicken recipeFoodstuff cookbook:garlic_powder cookbook:spice_rub_for_chicken recipeFoodstuff cookbook:paprika cookbook:spice_rub_for_chicken recipeFoodstuff cookbook:pepper cookbook:spice_rub_for_chicken recipeFoodstuff cookbook:salt cookbook:spice_rub_for_chicken recipeFoodstuff cookbook:thyme cookbook:spice_rub_for_chicken recipeIngredient "½ cup paprika" cookbook:spice_rub_for_chicken recipeIngredient "1 tablespoon dried thyme" cookbook:spice_rub_for_chicken recipeIngredient "2 tablespoons garlic powder" cookbook:spice_rub_for_chicken recipeIngredient "2 tablespoons kosher salt" cookbook:spice_rub_for_chicken recipeIngredient "2 teaspoons black pepper" cookbook:spice_rub_for_chicken recipeIngredient "2 teaspoons cayenne pepper" cookbook:spice_rub_for_chicken recipeIngredient "2 teaspoons ground celery seed" cookbook:spice_rub_for_chicken recipeInstructions ["Mix together spices in a bowl.","Rub on chicken, inside and outside.","Let stand for a few minutes before cooking per your usual directions."] cookbook:spice_rub_for_chicken recipeYield 4 cookbook:spice_rub_for_chicken totalTime "varies" cookbook:spice_rub_for_chicken type cookbook:recipes cookbook:spice_rub_for_chicken url https://en.wikibooks.org/wiki/Cookbook:Spice_Rub_for_Chicken cookbook:spice_rub label "spice rub" cookbook:spice_rub label "spice rubs" cookbook:spice_rub name "Spice rub" cookbook:spice_rub name "Spice Rub" cookbook:spice_rub recipeCategory category:spice_mix_recipes cookbook:spice_rub recipeIngredient "1/2 cup brown sugar" cookbook:spice_rub recipeIngredient "1/2 cup chipotle powder" cookbook:spice_rub recipeIngredient "1/4 cup black pepper" cookbook:spice_rub recipeIngredient "1/4 cup dried rosemary" cookbook:spice_rub recipeIngredient "1/4 cup salt" cookbook:spice_rub recipeIngredient "1 cup paprika" cookbook:spice_rub recipeIngredient "2 tbsp cayenne pepper" cookbook:spice_rub recipeIngredient "3/4 cup dehydrated lemon peel" cookbook:spice_rub recipeInstructions ["Combine all ingredients in an airtight container. Stored in a cool, dark place this will last until your family tree ends. And everybody else's."] cookbook:spice_rub type cookbook:recipes cookbook:spice_rub url https://en.wikibooks.org/wiki/Cookbook:Spice_rub cookbook:spice_rub url https://en.wikibooks.org/wiki/Cookbook:Spice_Rub cookbook:spices_and_herbs label "herb" cookbook:spices_and_herbs label "'''herbs'''" cookbook:spices_and_herbs label "herbs" cookbook:spices_and_herbs label "herbs and spices" cookbook:spices_and_herbs label "herbs, and spices" cookbook:spices_and_herbs label "herbs or spices" cookbook:spices_and_herbs label "herbs, spices" cookbook:spices_and_herbs label "kitchen herb" cookbook:spices_and_herbs label "seasonings" cookbook:spices_and_herbs label "spice" cookbook:spices_and_herbs label "spices" cookbook:spices_and_herbs label "spices & herbs" cookbook:spices_and_herbs label "spices and herbs" cookbook:spices_and_herbs name "Herb" cookbook:spices_and_herbs name "Herbs" cookbook:spices_and_herbs name "Herbs and Spices" cookbook:spices_and_herbs name "Spice" cookbook:spices_and_herbs name "Spices" cookbook:spices_and_herbs name "Spices and herbs" cookbook:spices_and_herbs name "Spices and Herbs" cookbook:spices_and_herbs type cookbook:ingredients cookbook:spices_and_herbs url https://en.wikibooks.org/wiki/Cookbook:Herb cookbook:spices_and_herbs url https://en.wikibooks.org/wiki/Cookbook:Herbs cookbook:spices_and_herbs url https://en.wikibooks.org/wiki/Cookbook:Herbs_and_Spices cookbook:spices_and_herbs url https://en.wikibooks.org/wiki/Cookbook:Spice cookbook:spices_and_herbs url https://en.wikibooks.org/wiki/Cookbook:Spices cookbook:spices_and_herbs url https://en.wikibooks.org/wiki/Cookbook:Spices_and_herbs cookbook:spices_and_herbs url https://en.wikibooks.org/wiki/Cookbook:Spices_and_Herbs cookbook:spicy_apple_glazed_ribs name "Spicy Apple Glazed Ribs" cookbook:spicy_apple_glazed_ribs recipeCategory category:barbecue_recipes cookbook:spicy_apple_glazed_ribs recipeCategory category:main_course_recipes cookbook:spicy_apple_glazed_ribs recipeCategory category:pork_recipes cookbook:spicy_apple_glazed_ribs recipeIngredient "1/4 cup Barbecue Rub" cookbook:spicy_apple_glazed_ribs recipeIngredient "1 cup apple cider" cookbook:spicy_apple_glazed_ribs recipeIngredient "1 slab pork spareribs" cookbook:spicy_apple_glazed_ribs recipeIngredient "2 tbsp cider vinegar" cookbook:spicy_apple_glazed_ribs recipeIngredient "2 tbsp honey" cookbook:spicy_apple_glazed_ribs recipeIngredient "2 tbsp soy sauce" cookbook:spicy_apple_glazed_ribs recipeIngredient "2 tbsp Worcestershire sauce" cookbook:spicy_apple_glazed_ribs recipeInstructions ["Season pork with Rub and refrigerate for at least 1 hour.","Combine wet ingredients and bring to a boil over high heat 5-10 minutes. Set aside.","Place ribs in a 250\u00b0 smoker '''''or''''' a 250\u00b0 charcoal grill set for indirect heat and cook 5-6 hours or until meat falls off the bone.","Brush generously with cider mixture and place on a medium high grill, turning and brushing with cider mixture until well browned.","Remove and let rest 10 minutes. Serve with remaining cider mixture."] cookbook:spicy_apple_glazed_ribs type cookbook:recipes cookbook:spicy_apple_glazed_ribs url https://en.wikibooks.org/wiki/Cookbook:Spicy_Apple_Glazed_Ribs cookbook:spicy_australian_placenta label "spicy australian placenta" cookbook:spicy_australian_placenta name "Spicy Australian Placenta" cookbook:spicy_australian_placenta recipeCategory category:chile_recipes cookbook:spicy_australian_placenta recipeCategory category:placenta_recipes cookbook:spicy_australian_placenta recipeFoodstuff cookbook:cumin cookbook:spicy_australian_placenta recipeFoodstuff cookbook:garlic cookbook:spicy_australian_placenta recipeFoodstuff cookbook:olive_oil cookbook:spicy_australian_placenta recipeFoodstuff cookbook:onion cookbook:spicy_australian_placenta recipeFoodstuff cookbook:pasta cookbook:spicy_australian_placenta recipeFoodstuff cookbook:pepper cookbook:spicy_australian_placenta recipeFoodstuff cookbook:rosemary cookbook:spicy_australian_placenta recipeFoodstuff cookbook:salt cookbook:spicy_australian_placenta recipeFoodstuff cookbook:shallot cookbook:spicy_australian_placenta recipeIngredient "1 onion" cookbook:spicy_australian_placenta recipeIngredient "1 tablespoon of olive oil" cookbook:spicy_australian_placenta recipeIngredient "250 grams of fresh human placenta, chopped into fine strips (about half of the placenta from a 6.6 pound baby, or 1/3 from a 9.9 pound baby)" cookbook:spicy_australian_placenta recipeIngredient "2 cloves of garlic, chopped." cookbook:spicy_australian_placenta recipeIngredient "Cumin" cookbook:spicy_australian_placenta recipeIngredient "Pepper" cookbook:spicy_australian_placenta recipeIngredient "red chile" cookbook:spicy_australian_placenta recipeIngredient "Rice noodles" cookbook:spicy_australian_placenta recipeIngredient "Rosemary" cookbook:spicy_australian_placenta recipeIngredient "Salt" cookbook:spicy_australian_placenta recipeIngredient "Shallots" cookbook:spicy_australian_placenta recipeInstructions ["Cook onion in olive oil until it is transparent.","Add chopped garlic.","Toss in placenta.","Cook quickly.","Add a dash of fresh rosemary and 1\/2 teaspoon of cumin.","Add a pinch of salt and ground pepper to taste.","Place on a bed of rice noodles and garnish with thin slices of red capsicum and shallots."] cookbook:spicy_australian_placenta type cookbook:recipes cookbook:spicy_australian_placenta url https://en.wikibooks.org/wiki/Cookbook:Spicy_Australian_Placenta cookbook:spicy_black_beans name "Spicy Black Beans" cookbook:spicy_black_beans recipeCategory category:bean_recipes cookbook:spicy_black_beans recipeCategory category:chile_recipes cookbook:spicy_black_beans recipeCategory category:pan_fried_recipes cookbook:spicy_black_beans recipeCategory category:salad_recipes cookbook:spicy_black_beans recipeCategory category:side_dish_recipes cookbook:spicy_black_beans recipeIngredient "1 1/2 tbs chile oil" cookbook:spicy_black_beans recipeIngredient "1 1/2 tsp soy sauce" cookbook:spicy_black_beans recipeIngredient "1/2 tbs vegetable oil" cookbook:spicy_black_beans recipeIngredient "1 tbs freshly ground black pepper" cookbook:spicy_black_beans recipeIngredient "1 tbs salt" cookbook:spicy_black_beans recipeIngredient "1 Thai bird chile, minced" cookbook:spicy_black_beans recipeIngredient "2 cups canned black beans, rinsed and drained" cookbook:spicy_black_beans recipeIngredient "2 tsp rice vinegar" cookbook:spicy_black_beans recipeInstructions ["Heat oils in a large skillet over medium high heat. Add all ingredients and toss; cook just until heated through.","Serve immediately as a side dish or cool slightly and serve as a salad."] cookbook:spicy_black_beans type cookbook:recipes cookbook:spicy_black_beans url https://en.wikibooks.org/wiki/Cookbook:Spicy_Black_Beans cookbook:spicy_carrot_aioli difficulty 1 cookbook:spicy_carrot_aioli label "spicy carrot aioli" cookbook:spicy_carrot_aioli label "spicy citrus carrot aioli" cookbook:spicy_carrot_aioli name "Spicy Carrot Aioli" cookbook:spicy_carrot_aioli recipeCategory category:aioli_recipes cookbook:spicy_carrot_aioli recipeCategory category:carrot_recipes cookbook:spicy_carrot_aioli recipeCategory category:garlic_recipes cookbook:spicy_carrot_aioli recipeCategory category:recipes_with_metric_units cookbook:spicy_carrot_aioli recipeCategory category:vegan_recipes cookbook:spicy_carrot_aioli recipeCategory category:very_easy_recipes cookbook:spicy_carrot_aioli recipeCuisine cookbook:vegan_cuisine cookbook:spicy_carrot_aioli recipeFoodstuff cookbook:carrot cookbook:spicy_carrot_aioli recipeFoodstuff cookbook:chiles cookbook:spicy_carrot_aioli recipeFoodstuff cookbook:dijon_mustard cookbook:spicy_carrot_aioli recipeFoodstuff cookbook:garlic cookbook:spicy_carrot_aioli recipeFoodstuff cookbook:olive_oil cookbook:spicy_carrot_aioli recipeFoodstuff cookbook:orange cookbook:spicy_carrot_aioli recipeFoodstuff cookbook:salt cookbook:spicy_carrot_aioli recipeIngredient "100-200 ml Orange or Orange Juice (any other citrus works)" cookbook:spicy_carrot_aioli recipeIngredient "1 pinch salt" cookbook:spicy_carrot_aioli recipeIngredient "5 cloves garlic" cookbook:spicy_carrot_aioli recipeIngredient "*French-style or Dijon mustard (i.e. one that does not contain "turmeric" in the list of ingredients)" cookbook:spicy_carrot_aioli recipeIngredient "Olive Oil" cookbook:spicy_carrot_aioli recipeIngredient "One Carrot" cookbook:spicy_carrot_aioli recipeIngredient "Serrano Chile" cookbook:spicy_carrot_aioli recipeInstructions ["Cut carrot extremely fine (1 mm slivers) so that blender can handle it.","Place all ingredients (start with 2 tablespoon olive oil) (Squeeze juice of 1 or more oranges, but don't add any orange peel) into blender-safe dish","blend","continue adding olive oil blending and tasting until it reaches desired creaminess."] cookbook:spicy_carrot_aioli recipeYield 1 bowl and 1 blender cookbook:spicy_carrot_aioli totalTime "10 minutes" cookbook:spicy_carrot_aioli type cookbook:recipes cookbook:spicy_carrot_aioli url https://en.wikibooks.org/wiki/Cookbook:Spicy_Carrot_Aioli cookbook:spicy_chicken_casserole difficulty 2 cookbook:spicy_chicken_casserole label "spicy chicken casserole" cookbook:spicy_chicken_casserole name "Spicy Chicken Casserole" cookbook:spicy_chicken_casserole recipeCategory category:baked_recipes cookbook:spicy_chicken_casserole recipeCategory category:casserole_recipes cookbook:spicy_chicken_casserole recipeCategory category:chicken_recipes cookbook:spicy_chicken_casserole recipeCategory category:chili_recipes cookbook:spicy_chicken_casserole recipeCategory category:dairy_recipes cookbook:spicy_chicken_casserole recipeCategory category:easy_recipes cookbook:spicy_chicken_casserole recipeCategory category:meat_recipes cookbook:spicy_chicken_casserole recipeCategory category:midwestern_u.s._recipes cookbook:spicy_chicken_casserole recipeCategory category:tortilla_recipes cookbook:spicy_chicken_casserole recipeCuisine cookbook:midwestern_cuisine cookbook:spicy_chicken_casserole recipeFoodstuff cookbook:cheddar_cheese cookbook:spicy_chicken_casserole recipeFoodstuff cookbook:chicken cookbook:spicy_chicken_casserole recipeFoodstuff cookbook:tortilla cookbook:spicy_chicken_casserole recipeIngredient "1 10 oz can condensed cream of celery soup" cookbook:spicy_chicken_casserole recipeIngredient "1 10 oz can condensed cream of chicken soup" cookbook:spicy_chicken_casserole recipeIngredient "1 12 oz can chili" cookbook:spicy_chicken_casserole recipeIngredient "1.5 cups salsa" cookbook:spicy_chicken_casserole recipeIngredient "1 pkg corn tortillas" cookbook:spicy_chicken_casserole recipeIngredient "2 cups chicken, shredded" cookbook:spicy_chicken_casserole recipeIngredient "8 oz cheddar cheese, shredded" cookbook:spicy_chicken_casserole recipeInstructions ["Mix all ingredients except tortillas and cheese.","Layer in baking dish: tortillas, chicken, cheese.","Layer twice, and finish with cheese.","Bake at 375\u00b0F for 30-40 minutes."] cookbook:spicy_chicken_casserole recipeYield 6 cookbook:spicy_chicken_casserole totalTime "50 minutes" cookbook:spicy_chicken_casserole type cookbook:recipes cookbook:spicy_chicken_casserole url https://en.wikibooks.org/wiki/Cookbook:Spicy_Chicken_Casserole cookbook:spicy_chicken_cutlets difficulty 2 cookbook:spicy_chicken_cutlets name "Spicy Chicken Cutlets" cookbook:spicy_chicken_cutlets recipeCategory category:american_recipes cookbook:spicy_chicken_cutlets recipeCategory category:chicken_recipes cookbook:spicy_chicken_cutlets recipeCategory category:easy_recipes cookbook:spicy_chicken_cutlets recipeCategory category:main_course_recipes cookbook:spicy_chicken_cutlets recipeCategory category:meat_recipes cookbook:spicy_chicken_cutlets recipeCategory category:pan_fried_recipes cookbook:spicy_chicken_cutlets recipeCategory category:tomato_recipes cookbook:spicy_chicken_cutlets recipeCookingTechnique cookbook:chopping cookbook:spicy_chicken_cutlets recipeCookingTechnique cookbook:dice cookbook:spicy_chicken_cutlets recipeCookingTechnique cookbook:simmering cookbook:spicy_chicken_cutlets recipeCuisine cookbook:cuisine_of_the_united_states cookbook:spicy_chicken_cutlets recipeCuisine cookbook:louisiana_creole_cuisine cookbook:spicy_chicken_cutlets recipeCuisine cookbook:new_england_cuisine cookbook:spicy_chicken_cutlets recipeEquipment cookbook:frying_pan cookbook:spicy_chicken_cutlets recipeEquipment cookbook:oven cookbook:spicy_chicken_cutlets recipeEquipment cookbook:wooden_spoon cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:broth cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:chicken cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:cilantro cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:cornstarch cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:flour cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:jalapeño cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:lime cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:pepper cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:salt cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:tomato cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:vegetable_oil cookbook:spicy_chicken_cutlets recipeFoodstuff cookbook:water cookbook:spicy_chicken_cutlets recipeIngredient "¼ cup all-purpose flour" cookbook:spicy_chicken_cutlets recipeIngredient "½ cup chicken broth" cookbook:spicy_chicken_cutlets recipeIngredient "¼ cup vodka or vermouth (optional)" cookbook:spicy_chicken_cutlets recipeIngredient "15-ounce can diced tomatoes" cookbook:spicy_chicken_cutlets recipeIngredient "1 tablespoon cold water" cookbook:spicy_chicken_cutlets recipeIngredient "1 teaspoon cornstarch" cookbook:spicy_chicken_cutlets recipeIngredient "2 tablespoons chopped fresh cilantro" cookbook:spicy_chicken_cutlets recipeIngredient "2 tablespoons minced pickled jalapeños" cookbook:spicy_chicken_cutlets recipeIngredient "3 tablespoons vegetable oil" cookbook:spicy_chicken_cutlets recipeIngredient "4 thinly-sliced chicken breasts (about 1 pound)" cookbook:spicy_chicken_cutlets recipeIngredient "Juice of 1 lime" cookbook:spicy_chicken_cutlets recipeIngredient "salt and freshly ground black pepper" cookbook:spicy_chicken_cutlets recipeInstructions ["Preheat oven to 200\u00b0F","Season both sides of each chicken breast with salt and pepper.","Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides.","Set aside.","In a large skillet heat the oil over a medium-high heat.","Add the breasts and cook 3 minutes, or until lightly browned.","Flip and cook another 2 or 3 minutes, or until cooked through.","Transfer the chicken to an oven-proof plate and place in the oven to keep warm.","Return the empty skillet to the burner.","Increase the heat to high and add the chicken broth and vodka to deglaze the pan.","As the liquid bubbles, Scrape the bottom of the pan with a wooden spoon","Add half of the lime juice and the jalape\u00f1os and cook 30 seconds.","Add the tomatoes and bring to a simmer.","In a small glass, add the cornstarch to the water, then add to the skillet.","Cook, stirring constantly, until thickened, about 2 minutes.","Remove the skillet from the heat.","Stir in remaining lime juice.","Arrange each chicken breast on a plate and top with pan sauce.","Garnish with cilantro."] cookbook:spicy_chicken_cutlets recipeYield 4 cookbook:spicy_chicken_cutlets totalTime "½ hour" cookbook:spicy_chicken_cutlets type cookbook:recipes cookbook:spicy_chicken_cutlets url https://en.wikibooks.org/wiki/Cookbook:Spicy_Chicken_Cutlets cookbook:spicy_chicken_stew name "Spicy Chicken Stew" cookbook:spicy_chicken_stew recipeCategory category:chicken_recipes cookbook:spicy_chicken_stew recipeIngredient "1/2 cup tomato paste" cookbook:spicy_chicken_stew recipeIngredient "1/4 cup canola oil" cookbook:spicy_chicken_stew recipeIngredient "1/4 cup red curry paste" cookbook:spicy_chicken_stew recipeIngredient "1 cup chicken broth" cookbook:spicy_chicken_stew recipeIngredient "1 large onion, finely diced" cookbook:spicy_chicken_stew recipeIngredient "1 tbs minced garlic" cookbook:spicy_chicken_stew recipeIngredient "2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch cubes" cookbook:spicy_chicken_stew recipeIngredient "3 tbs fish sauce" cookbook:spicy_chicken_stew recipeIngredient "4 red potatoes, cut into 2 inch cubes" cookbook:spicy_chicken_stew recipeIngredient "5 Thai chiles, stemmed" cookbook:spicy_chicken_stew recipeIngredient "Chopped parsley" cookbook:spicy_chicken_stew recipeIngredient "Flour" cookbook:spicy_chicken_stew recipeInstructions ["Dredge chicken in flour. Set aside.","Heat oil in a 6-quart cast iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned.","Saut\u00e9 onion in remaining oil until translucent and slightly browned around edges. Set aside.","Add remaining ingredients except for parsley, chicken, and onion to pot. Cover tightly and place in 250 degree F oven 4 1\/2 hours or until chicken is cooked through and tender.","Sprinkle individual serving bowls with chopped parsley and serve warm.<\/text>"] cookbook:spicy_chicken_stew type cookbook:recipes cookbook:spicy_chicken_stew url https://en.wikibooks.org/wiki/Cookbook:Spicy_Chicken_Stew cookbook:spicy_chick_pea label "spicy chick pea" cookbook:spicy_chick_pea name "Spicy Chick Pea" cookbook:spicy_chick_pea recipeCategory category:chickpea_recipes cookbook:spicy_chick_pea recipeCategory category:mustard_recipes cookbook:spicy_chick_pea recipeCategory category:recipes_with_metric_units cookbook:spicy_chick_pea recipeCategory category:sautéed_recipes cookbook:spicy_chick_pea recipeCategory category:side_dish_recipes cookbook:spicy_chick_pea recipeFoodstuff cookbook:chickpea cookbook:spicy_chick_pea recipeFoodstuff cookbook:dijon_mustard cookbook:spicy_chick_pea recipeFoodstuff cookbook:pepper cookbook:spicy_chick_pea recipeFoodstuff cookbook:salt cookbook:spicy_chick_pea recipeIngredient "250g chickpeas" cookbook:spicy_chick_pea recipeIngredient "2 teaspoons Dijon mustard" cookbook:spicy_chick_pea recipeIngredient "Pepper and salt" cookbook:spicy_chick_pea recipeInstructions ["Strain chick peas and dry with a towel.","Heat 2 tablespoons oil in large skillet","Saut\u00e9 peas until slightly colored, about 6 minutes.","Add 2 teaspoons Dijon mustard and stir(optional)","Pepper & salt to taste"] cookbook:spicy_chickpea_soup difficulty 2 cookbook:spicy_chickpea_soup name "Spicy Chickpea Soup" cookbook:spicy_chickpea_soup recipeCategory category:boiled_recipes cookbook:spicy_chickpea_soup recipeCategory category:chickpea_recipes cookbook:spicy_chickpea_soup recipeCategory category:coconut_recipes cookbook:spicy_chickpea_soup recipeCategory category:easy_recipes cookbook:spicy_chickpea_soup recipeCategory category:ginger_recipes cookbook:spicy_chickpea_soup recipeCategory category:soup_recipes cookbook:spicy_chickpea_soup recipeCookingTechnique cookbook:purée cookbook:spicy_chickpea_soup recipeCookingTechnique cookbook:simmering cookbook:spicy_chickpea_soup recipeEquipment cookbook:dutch_oven cookbook:spicy_chickpea_soup recipeEquipment cookbook:saucepan cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:apple cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:broth cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:chickpea cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:cilantro cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:coconut cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:garam_masala cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:ginger cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:green_onion cookbook:spicy_chickpea_soup recipeFoodstuff cookbook:yogurt cookbook:spicy_chickpea_soup recipeIngredient "¼ cup packed cilantro leaves" cookbook:spicy_chickpea_soup recipeIngredient "½ cup prepared salsa" cookbook:spicy_chickpea_soup recipeIngredient "1½ teaspoons garam masala" cookbook:spicy_chickpea_soup recipeIngredient "1 14-ounce can light coconut milk" cookbook:spicy_chickpea_soup recipeIngredient "1 cup low-sodium chicken broth" cookbook:spicy_chickpea_soup recipeIngredient "1 teaspoon ground ginger" cookbook:spicy_chickpea_soup recipeIngredient "2 16-ounce cans chickpeas, drained" cookbook:spicy_chickpea_soup recipeIngredient "2 tablespoons frozen apple juice concentrate" cookbook:spicy_chickpea_soup recipeInstructions ["Pur\u00e9e above ingredients in a blender until smooth.","Heat in a large saucepan or Dutch oven, and bring to a simmer.","Simmer, stirring often, 4 to 5 minutes, to blend flavors."] cookbook:spicy_chickpea_soup recipeNotes "* Garnishes: \u00bc cup plain yogurt and \u00bc cup thinly sliced green onions. * Replace the chicken broth with vegetable stock for a vegan dish. " cookbook:spicy_chickpea_soup recipeYield 4 cookbook:spicy_chickpea_soup totalTime "20 minutes" cookbook:spicy_chickpea_soup type cookbook:recipes cookbook:spicy_chickpea_soup url https://en.wikibooks.org/wiki/Cookbook:Spicy_Chickpea_Soup cookbook:spicy_chick_pea type cookbook:recipes cookbook:spicy_chick_pea url https://en.wikibooks.org/wiki/Cookbook:Spicy_Chick_Pea cookbook:spicy_chilli_chicken name "Spicy Chilli Chicken" cookbook:spicy_chilli_chicken recipeCategory category:chicken_recipes cookbook:spicy_chilli_chicken recipeCategory category:curry_recipes cookbook:spicy_chilli_chicken recipeCategory category:indian_recipes cookbook:spicy_chilli_chicken recipeCategory category:main_course_recipes cookbook:spicy_chilli_chicken recipeCategory category:pan_fried_recipes cookbook:spicy_chilli_chicken recipeCategory category:recipes_with_metric_units cookbook:spicy_chilli_chicken recipeCookingTechnique cookbook:frying cookbook:spicy_chilli_chicken recipeCookingTechnique cookbook:marinating cookbook:spicy_chilli_chicken recipeCookingTechnique cookbook:sautéing cookbook:spicy_chilli_chicken recipeCuisine cookbook:cuisine_of_india cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:chicken cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:chiles cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:chili_powder cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:garlic cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:ginger cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:oil_and_fat cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:onion cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:salt cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:soy_sauce cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:tomato cookbook:spicy_chilli_chicken recipeFoodstuff cookbook:turmeric cookbook:spicy_chilli_chicken recipeIngredient "½ Tablespoon chopped ginger" cookbook:spicy_chilli_chicken recipeIngredient "¾ tablespoon red chile powder" cookbook:spicy_chilli_chicken recipeIngredient "¾ teaspoon turmeric powder" cookbook:spicy_chilli_chicken recipeIngredient "1½ red onions" cookbook:spicy_chilli_chicken recipeIngredient "1 cup of lemon juice" cookbook:spicy_chilli_chicken recipeIngredient "1 pound of boneless chicken" cookbook:spicy_chilli_chicken recipeIngredient "1 tablespoon of masala" cookbook:spicy_chilli_chicken recipeIngredient "1 teaspoon coriander" cookbook:spicy_chilli_chicken recipeIngredient "1 teaspoon smoked paprika" cookbook:spicy_chilli_chicken recipeIngredient "2 green bell peppers (sliced)" cookbook:spicy_chilli_chicken recipeIngredient "2 Tablespoon chopped garlic" cookbook:spicy_chilli_chicken recipeIngredient "3 medium chopped tomatoes" cookbook:spicy_chilli_chicken recipeIngredient "3 Tablespoons of Canola Oil" cookbook:spicy_chilli_chicken recipeIngredient "4 green chiles, chopped" cookbook:spicy_chilli_chicken recipeIngredient "6 Tablespoon tomato ketchup" cookbook:spicy_chilli_chicken recipeIngredient "8 Tablespoon soy sauce" cookbook:spicy_chilli_chicken recipeIngredient "salt to taste" cookbook:spicy_chilli_chicken recipeInstructions ["Marinate the chicken with lemon juice, masala and salt for 1 hours.","In a large pot, fry the marinated chicken in canola oil until golden brown (5-7 minutes).","Remove the chicken from the pot and cut into pieces.","Into the remaining oil put the onions, red chili powder, turmeric, paprika and coriander powder, and saut\u00e9 until wilted.","Put in the tomatoes, ginger and garlic and cook till the tomatoes are mashed.","Put the ketchup, soysauce, fried chicken pieces, green chiles and green peppers in the pot and simmer until peppers are soft and chicken is cooked fully.","Serve over steamed rice (suggested)"] cookbook:spicy_chilli_chicken type cookbook:recipes cookbook:spicy_chilli_chicken url https://en.wikibooks.org/wiki/Cookbook:Spicy_Chilli_Chicken cookbook:spicy_chocolate_sauce name "Spicy Chocolate Sauce" cookbook:spicy_chocolate_sauce recipeCategory category:chocolate_recipes cookbook:spicy_chocolate_sauce recipeIngredient "1/2 cup unsalted butter, melted" cookbook:spicy_chocolate_sauce recipeIngredient "12 flour tortillas, each cut into 10 wedges" cookbook:spicy_chocolate_sauce recipeIngredient "1 habanero chilli, seeded and minced" cookbook:spicy_chocolate_sauce recipeIngredient "1 tbsp freshly squeezed orange juice" cookbook:spicy_chocolate_sauce recipeIngredient "2 tsp vanilla extract" cookbook:spicy_chocolate_sauce recipeIngredient "3/4 cup sugar, divided" cookbook:spicy_chocolate_sauce recipeIngredient "3 egg yolks, beaten" cookbook:spicy_chocolate_sauce recipeIngredient "5 ounces semisweet chocolate, roughly chopped" cookbook:spicy_chocolate_sauce recipeIngredient "Pinch of salt" cookbook:spicy_chocolate_sauce recipeInstructions ["Toss tortilla wedges with butter. Sprinkle with 1\/4 cup sugar and place on a half-sheet pan.","Bake at 375 degrees for 15 minutes. Remove and set aside.","Heat an inch of water in a large saucepan to a simmer. Place a stainless steel bowl that hangs over the edges on top.","Remove bowl from pot and add egg yolks, whisking continuously, and place back on top of the pot. Cook, whisking continuously, until eggs fall off of whisk in a ribbon.","Add chocolate, chilli, orange juice, remaining sugar, and vanilla extract. Cook, whisking continuously, until chocolate is melted and all ingredients are heated through.","Drizzle sauce over tortillas and serve warm.<\/text>"] cookbook:spicy_chocolate_sauce type cookbook:recipes cookbook:spicy_chocolate_sauce url https://en.wikibooks.org/wiki/Cookbook:Spicy_Chocolate_Sauce cookbook:spicy_corn_bread difficulty 3 cookbook:spicy_corn_bread name "Spicy Corn Bread" cookbook:spicy_corn_bread recipeCategory category:baking_recipes cookbook:spicy_corn_bread recipeCategory category:bread_recipes cookbook:spicy_corn_bread recipeCategory category:chile_recipes cookbook:spicy_corn_bread recipeCategory category:cornbread_recipes cookbook:spicy_corn_bread recipeCategory category:corn_recipes cookbook:spicy_corn_bread recipeCategory category:medium_difficulty_recipes cookbook:spicy_corn_bread recipeCategory category:texas_recipes cookbook:spicy_corn_bread recipeCookingTechnique cookbook:baking cookbook:spicy_corn_bread recipeCookingTechnique cookbook:beat cookbook:spicy_corn_bread recipeEquipment cookbook:oven cookbook:spicy_corn_bread recipeEquipment cookbook:pots_and_pans cookbook:spicy_corn_bread recipeFoodstuff cookbook:baking_powder cookbook:spicy_corn_bread recipeFoodstuff cookbook:corn cookbook:spicy_corn_bread recipeFoodstuff cookbook:cornmeal cookbook:spicy_corn_bread recipeFoodstuff cookbook:egg cookbook:spicy_corn_bread recipeFoodstuff cookbook:flour cookbook:spicy_corn_bread recipeFoodstuff cookbook:jalapeño cookbook:spicy_corn_bread recipeFoodstuff cookbook:milk cookbook:spicy_corn_bread recipeFoodstuff cookbook:salt cookbook:spicy_corn_bread recipeFoodstuff cookbook:shortening cookbook:spicy_corn_bread recipeFoodstuff cookbook:sugar cookbook:spicy_corn_bread recipeIngredient "¼ cup shortening" cookbook:spicy_corn_bread recipeIngredient "¼ cup sugar ''optional''" cookbook:spicy_corn_bread recipeIngredient "½ of a 15 ounce can whole corn, drained ''optional''" cookbook:spicy_corn_bread recipeIngredient "½ teaspoon salt" cookbook:spicy_corn_bread recipeIngredient "1 cup all-purpose flour" cookbook:spicy_corn_bread recipeIngredient "1 cup corn meal" cookbook:spicy_corn_bread recipeIngredient "1 cup milk" cookbook:spicy_corn_bread recipeIngredient "1 egg" cookbook:spicy_corn_bread recipeIngredient "1 tsp-¼ cup chopped jalapeños, to taste." cookbook:spicy_corn_bread recipeIngredient "4 teaspoon baking powder" cookbook:spicy_corn_bread recipeInstructions ["Preheat oven to 425\u00b0F. Grease an 8 inch baking pan.","Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.","Add egg, sugar, and shortening.","Beat until fairly smooth; about a minute.","Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. ''If corn added to batter, increase time ~50%''","Serve hot!"] cookbook:spicy_corn_bread recipeYield 8 cookbook:spicy_corn_bread totalTime "2 hours" cookbook:spicy_corn_bread type cookbook:recipes cookbook:spicy_corn_bread url https://en.wikibooks.org/wiki/Cookbook:Spicy_Corn_Bread cookbook:spicy_crab_&_arugula_salad name "Spicy Crab & Arugula Salad" cookbook:spicy_crab_&_arugula_salad recipeCategory category:crab_recipes cookbook:spicy_crab_&_arugula_salad recipeIngredient "10 sprigs fresh dill" cookbook:spicy_crab_&_arugula_salad recipeIngredient "1/4 cup extra virgin olive oil" cookbook:spicy_crab_&_arugula_salad recipeIngredient "1/4 cup freshly squeezed lemon juice" cookbook:spicy_crab_&_arugula_salad recipeIngredient "1 cup arugula lettuce" cookbook:spicy_crab_&_arugula_salad recipeIngredient "1 tbs cayenne pepper" cookbook:spicy_crab_&_arugula_salad recipeIngredient "2 cups pasturized lump crab meat" cookbook:spicy_crab_&_arugula_salad recipeIngredient "2 tbs flat-leaf parsley" cookbook:spicy_crab_&_arugula_salad recipeInstructions ["Pure\u00e9 lemon, oil, pepper, and herbs in a blender or food processor until smooth. Add crab and arugula and toss to coat. Chill, if desired, before serving.<\/text>"] cookbook:spicy_crab_&_arugula_salad type cookbook:recipes cookbook:spicy_crab_&_arugula_salad url https://en.wikibooks.org/wiki/Cookbook:Spicy_Crab_&_Arugula_Salad cookbook:spicy_crab_&_arugula_salad type cookbook:recipes cookbook:spicy_crab_cakes name "Spicy Crab Cakes" cookbook:spicy_crab_cakes recipeCategory category:appetizer_recipes cookbook:spicy_crab_cakes recipeCategory category:crab_recipes cookbook:spicy_crab_cakes recipeCategory category:deep_fried_recipes cookbook:spicy_crab_cakes recipeCategory category:main_course_recipes cookbook:spicy_crab_cakes recipeCategory category:recipes cookbook:spicy_crab_cakes recipeCategory category:sauce_recipes cookbook:spicy_crab_cakes recipeIngredient "1 1/2 tsp black pepper" cookbook:spicy_crab_cakes recipeIngredient "1 1/2 tsp kosher salt" cookbook:spicy_crab_cakes recipeIngredient "1/2 cup Dijon mustard" cookbook:spicy_crab_cakes recipeIngredient "1/4 cup Dijon mustard" cookbook:spicy_crab_cakes recipeIngredient "1/4 cup mayonnaise" cookbook:spicy_crab_cakes recipeIngredient "1 egg, beaten" cookbook:spicy_crab_cakes recipeIngredient ": 1 pound lump blue crab meat" cookbook:spicy_crab_cakes recipeIngredient "1 tbsp cayenne pepper" cookbook:spicy_crab_cakes recipeIngredient "1 tbsp chipotle in adobo sauce puree" cookbook:spicy_crab_cakes recipeIngredient "1 tbsp Old Bay" cookbook:spicy_crab_cakes recipeIngredient "2 tbsp dill, finely chopped" cookbook:spicy_crab_cakes recipeIngredient "2 tbsp flat-leaf parsley, finely chopped" cookbook:spicy_crab_cakes recipeIngredient "2 tbsp mayonnaise" cookbook:spicy_crab_cakes recipeIngredient "Freshly ground black pepper to taste" cookbook:spicy_crab_cakes recipeIngredient "Juice of two lemons" cookbook:spicy_crab_cakes recipeIngredient "Oil for deep frying" cookbook:spicy_crab_cakes recipeIngredient "Panko breadcrumbs as needed" cookbook:spicy_crab_cakes recipeIngredient "Salt to taste" cookbook:spicy_crab_cakes recipeInstructions ["Combine all ingredients in a small bowl."] cookbook:spicy_crab_cakes type cookbook:recipes cookbook:spicy_crab_cakes url https://en.wikibooks.org/wiki/Cookbook:Spicy_Crab_Cakes cookbook:spicy_feta_burger label "spicy feta burger" cookbook:spicy_feta_burger name "Spicy feta burger" cookbook:spicy_feta_burger name "Spicy Feta Burger" cookbook:spicy_feta_burger recipeCategory category:cheese_recipes cookbook:spicy_feta_burger recipeCategory category:grilled_recipes cookbook:spicy_feta_burger recipeCategory category:ground_beef_recipes cookbook:spicy_feta_burger recipeCategory category:hamburger_recipes cookbook:spicy_feta_burger recipeCategory category:pan_fried_recipes cookbook:spicy_feta_burger recipeCookingTechnique cookbook:grilling cookbook:spicy_feta_burger recipeEquipment cookbook:frying_pan cookbook:spicy_feta_burger recipeFoodstuff cookbook:beef cookbook:spicy_feta_burger recipeFoodstuff cookbook:cayenne_pepper cookbook:spicy_feta_burger recipeFoodstuff cookbook:cheese cookbook:spicy_feta_burger recipeFoodstuff cookbook:emmental_cheese cookbook:spicy_feta_burger recipeFoodstuff cookbook:feta_cheese cookbook:spicy_feta_burger recipeFoodstuff cookbook:garlic cookbook:spicy_feta_burger recipeFoodstuff cookbook:parmesan_cheese cookbook:spicy_feta_burger recipeFoodstuff cookbook:pepper cookbook:spicy_feta_burger recipeFoodstuff cookbook:salt cookbook:spicy_feta_burger recipeIngredient "1 lb ground beef" cookbook:spicy_feta_burger recipeIngredient "1 tsp black pepper" cookbook:spicy_feta_burger recipeIngredient "1 tsp cayenne pepper" cookbook:spicy_feta_burger recipeIngredient "1 tsp garlic powder" cookbook:spicy_feta_burger recipeIngredient "1 tsp salt" cookbook:spicy_feta_burger recipeIngredient "about 1/2 cup feta cheese" cookbook:spicy_feta_burger recipeInstructions ["Mix spices into beef, using hands, until well-mixed.","Form eight small balls of meat, then press into very flat pancake shapes.","Top four with about 2 tbsp. crumbled feta cheese, then cover with the other four.","Press together firmly to flatten, then crimp edges tightly to make four burgers.","Chill.","Cook as regular burgers in a skillet or on the grill. Handle gently to avoid crumbling."] cookbook:spicy_feta_burger recipeNotes "* Any other cheese that doesn\u2019t melt easily can be substituted for feta in this recipe. Some possibilities are Parmesan, Swiss, and Jarlsberg. If you use a cheese that melts and becomes runny, however, it will all drip out. * If you plan to grill the burgers, you can opt to mix the feta in with the beef and simply treat as regular burgers. Don\u2019t try this on a skillet, however, as the cheese will stick and burn. " cookbook:spicy_feta_burger type cookbook:recipes cookbook:spicy_feta_burger url https://en.wikibooks.org/wiki/Cookbook:Spicy_feta_burger cookbook:spicy_feta_burger url https://en.wikibooks.org/wiki/Cookbook:Spicy_Feta_Burger cookbook:spicy_fried_okra name "Spicy Fried Okra" cookbook:spicy_fried_okra recipeCategory category:deep_fried_recipes cookbook:spicy_fried_okra recipeCategory category:okra_recipes cookbook:spicy_fried_okra recipeCategory category:side_dish_recipes cookbook:spicy_fried_okra recipeIngredient "1 cup all-purpose flour, divided" cookbook:spicy_fried_okra recipeIngredient "1 tsp cayenne pepper" cookbook:spicy_fried_okra recipeIngredient "2 1/2 quarts peanut oil" cookbook:spicy_fried_okra recipeIngredient "2 tbs freshly ground black pepper" cookbook:spicy_fried_okra recipeIngredient "2 tbs salt" cookbook:spicy_fried_okra recipeIngredient "40 okra, stemmed and halved lengthwise" cookbook:spicy_fried_okra recipeIngredient "Hot sauce" cookbook:spicy_fried_okra recipeInstructions ["Combine salt, peppers, and 1\/2 cup flour. Coat okra with flour mixture.","Dip okra into hot sauce and dredge in remaining flour, adding more as needed. Let rest 2-3 minutes.","Heat oil in a large pot or a deep-fryer to 375 degrees. Add okra, 6 at a time, and fry until golden brown and crispy, 3-4 minutes. Drain on a cooling rack and repeat until all okra has been fried.","Sprinkle fried okra with additional kosher salt and freshly ground black pepper and serve warm."] cookbook:spicy_fried_okra type cookbook:recipes cookbook:spicy_fried_okra url https://en.wikibooks.org/wiki/Cookbook:Spicy_Fried_Okra cookbook:spicy_fried_rice difficulty 2 cookbook:spicy_fried_rice name "Spicy Fried Rice" cookbook:spicy_fried_rice recipeCategory category:easy_recipes cookbook:spicy_fried_rice recipeCategory category:fried_rice_recipes cookbook:spicy_fried_rice recipeCategory category:pan_fried_recipes cookbook:spicy_fried_rice recipeCategory category:recipes_with_metric_units cookbook:spicy_fried_rice recipeCategory category:rice_recipes cookbook:spicy_fried_rice recipeCategory category:side_dish_recipes cookbook:spicy_fried_rice recipeFoodstuff cookbook:chicken cookbook:spicy_fried_rice recipeFoodstuff cookbook:chili_powder cookbook:spicy_fried_rice recipeFoodstuff cookbook:fish_sauce cookbook:spicy_fried_rice recipeFoodstuff cookbook:garlic cookbook:spicy_fried_rice recipeFoodstuff cookbook:ginger cookbook:spicy_fried_rice recipeFoodstuff cookbook:green_onion cookbook:spicy_fried_rice recipeFoodstuff cookbook:oil_and_fat cookbook:spicy_fried_rice recipeFoodstuff cookbook:onion cookbook:spicy_fried_rice recipeFoodstuff cookbook:pepper cookbook:spicy_fried_rice recipeFoodstuff cookbook:salt cookbook:spicy_fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:spicy_fried_rice recipeIngredient "1 big onion, diced" cookbook:spicy_fried_rice recipeIngredient "1 cup (900 g) basmati rice" cookbook:spicy_fried_rice recipeIngredient "1 Tbsp. chicken powder" cookbook:spicy_fried_rice recipeIngredient "1 Tbsp. pepper" cookbook:spicy_fried_rice recipeIngredient "1 Tbsp. salt" cookbook:spicy_fried_rice recipeIngredient "2 cm ginger, minced" cookbook:spicy_fried_rice recipeIngredient "2 pcs scallion, cut 1,5 cm length" cookbook:spicy_fried_rice recipeIngredient "2 tbsp. coconut oil" cookbook:spicy_fried_rice recipeIngredient "2 Tbsp. fish sauce" cookbook:spicy_fried_rice recipeIngredient "30 g Chili powder" cookbook:spicy_fried_rice recipeIngredient "3 cloves garlic, crushed" cookbook:spicy_fried_rice recipeIngredient "3 Tbsp. light soy sauce" cookbook:spicy_fried_rice recipeIngredient "50 g red chile, cut 1 cm length" cookbook:spicy_fried_rice recipeInstructions ["Heat the oil on non-stick pan, fry the big onion, garlic, red chilli, ginger and scallion. Stir at 30 minutes until it's fragrant. Now add the basmati rice.","Add the chilli powder, light soy sauce, fish sauce, chicken powder, salt and pepper. Cook until all mixed. Served hot."] cookbook:spicy_fried_rice recipeYield 3 cookbook:spicy_fried_rice totalTime "15 minutes" cookbook:spicy_fried_rice type cookbook:recipes cookbook:spicy_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Spicy_Fried_Rice cookbook:spicy_fried_wings name "Spicy Fried Wings" cookbook:spicy_fried_wings recipeCategory category:appetizer_recipes cookbook:spicy_fried_wings recipeCategory category:chicken_wing_recipes cookbook:spicy_fried_wings recipeCategory category:deep_fried_recipes cookbook:spicy_fried_wings recipeCategory category:main_course_recipes cookbook:spicy_fried_wings recipeIngredient "1 1/2 Tbsp cayenne pepper" cookbook:spicy_fried_wings recipeIngredient "1/2 Tbsp black pepper" cookbook:spicy_fried_wings recipeIngredient "1/2 Tbsp salt" cookbook:spicy_fried_wings recipeIngredient "12 whole chicken wings, tips removed and cut in half" cookbook:spicy_fried_wings recipeIngredient "1 egg, beaten" cookbook:spicy_fried_wings recipeIngredient "1 Tbsp smoked paprika" cookbook:spicy_fried_wings recipeIngredient "2 Tbsp finely grated lemon zest" cookbook:spicy_fried_wings recipeIngredient "2 Tbsp lemon pepper" cookbook:spicy_fried_wings recipeIngredient "Cornmeal as needed for dredging" cookbook:spicy_fried_wings recipeIngredient "Oil for deep frying" cookbook:spicy_fried_wings recipeInstructions ["Combine seasoning except lemon zest and then sprinkle over chicken. Refrigerate for at least 1 hour.","Combine egg and lemon zest in a pie plate and place cornmeal in another pie plate.","Heat oil to 350\u00b0.","Dip chicken into egg mixture and then dredge in cornmeal.","Fry in batches for 11-12 minutes. Drain on a rack. Please don't use paper towels unless you want greasy chicken.","Sprinkle with red pepper flake for hotter wings, but this is completely optional. Serve."] cookbook:spicy_fried_wings type cookbook:recipes cookbook:spicy_fried_wings url https://en.wikibooks.org/wiki/Cookbook:Spicy_Fried_Wings cookbook:spicy_garlic_oil label "spicy garlic oil" cookbook:spicy_garlic_oil name "Spicy Garlic Oil" cookbook:spicy_garlic_oil recipeCategory category:chile_recipes cookbook:spicy_garlic_oil recipeCategory category:garlic_recipes cookbook:spicy_garlic_oil recipeCategory category:oil_recipes cookbook:spicy_garlic_oil recipeIngredient "1/2 gallon flavorless high smoke point oil, such as canola, peanut, safflower, grapeseed, and soybean" cookbook:spicy_garlic_oil recipeIngredient "1/2 tsp salt" cookbook:spicy_garlic_oil recipeIngredient "40 cloves garlic" cookbook:spicy_garlic_oil recipeIngredient "8 Thai bird chiles, stemmed and havled" cookbook:spicy_garlic_oil recipeInstructions ["Combine all ingredients in a large stockpot. Heat over low heat.","Cook for 1 hour. Strain, cool, and store in the refrigerator until oil smells off, or oil looks smoky, or tastes rancid."] cookbook:spicy_garlic_oil type cookbook:recipes cookbook:spicy_garlic_oil url https://en.wikibooks.org/wiki/Cookbook:Spicy_Garlic_Oil cookbook:spicy_grilled_duck_breasts name "Spicy Grilled Duck Breasts" cookbook:spicy_grilled_duck_breasts recipeCategory category:duck_recipes cookbook:spicy_grilled_duck_breasts recipeCategory category:grilled_recipes cookbook:spicy_grilled_duck_breasts recipeCategory category:main_course_recipes cookbook:spicy_grilled_duck_breasts recipeIngredient "1 Tbs red pepper flake" cookbook:spicy_grilled_duck_breasts recipeIngredient "Four boneless duck breasts (about seven ounces each)" cookbook:spicy_grilled_duck_breasts recipeIngredient "Olive oil" cookbook:spicy_grilled_duck_breasts recipeIngredient "Salt and freshly ground black pepper" cookbook:spicy_grilled_duck_breasts recipeInstructions ["Brush duck with olive oil. Season liberally with salt, freshly ground black pepper, and red pepper flake. Set aside.","Heat a grill to medium high heat. Add duck breasts and cook, covered, 4-5 minutes. Flip and cook 3-4 more minutes for medium rare.","Remove to a plate and let rest 5 minutes. Serve warm sliced on the bias."] cookbook:spicy_grilled_duck_breasts type cookbook:recipes cookbook:spicy_grilled_duck_breasts url https://en.wikibooks.org/wiki/Cookbook:Spicy_Grilled_Duck_Breasts cookbook:spicy_hot_salsa difficulty 1 cookbook:spicy_hot_salsa name "Spicy Hot Salsa" cookbook:spicy_hot_salsa recipeCategory category:gluten-free_recipes cookbook:spicy_hot_salsa recipeCategory category:inexpensive_recipes cookbook:spicy_hot_salsa recipeCategory category:mexican_recipes cookbook:spicy_hot_salsa recipeCategory category:salsa_recipes cookbook:spicy_hot_salsa recipeCategory category:tomato_recipes cookbook:spicy_hot_salsa recipeCategory category:vegan_recipes cookbook:spicy_hot_salsa recipeCategory category:very_easy_recipes cookbook:spicy_hot_salsa recipeCookingTechnique cookbook:chopping cookbook:spicy_hot_salsa recipeCuisine cookbook:cuisine_of_jalisco cookbook:spicy_hot_salsa recipeCuisine cookbook:cuisine_of_mexico cookbook:spicy_hot_salsa recipeCuisine cookbook:cuisine_of_yucatan cookbook:spicy_hot_salsa recipeCuisine cookbook:vegan_cuisine cookbook:spicy_hot_salsa recipeEquipment cookbook:blender cookbook:spicy_hot_salsa recipeFoodstuff cookbook:bell_pepper cookbook:spicy_hot_salsa recipeFoodstuff cookbook:habanero cookbook:spicy_hot_salsa recipeFoodstuff cookbook:jalapeño cookbook:spicy_hot_salsa recipeFoodstuff cookbook:onion cookbook:spicy_hot_salsa recipeFoodstuff cookbook:tomato cookbook:spicy_hot_salsa recipeIngredient "Green and red bell peppers" cookbook:spicy_hot_salsa recipeIngredient "Habaneros" cookbook:spicy_hot_salsa recipeIngredient "Jalapeños" cookbook:spicy_hot_salsa recipeIngredient "Onions" cookbook:spicy_hot_salsa recipeIngredient "Onion salt or onion powder" cookbook:spicy_hot_salsa recipeIngredient "Tomatoes" cookbook:spicy_hot_salsa recipeInstructions ["Open and seed habaneros, jalape\u00f1os, bell peppers, and tomatoes.","Chop all of them along with the onions.","If using a blender, blend slowly and do not blend completely.","Season with onion salt or powder to taste.","Toss before dipping.","Save any left over in tightly sealed container in refrigerator."] cookbook:spicy_hot_salsa recipeNotes "* All quantities are to taste. * Dip for tostados or chips. * Garnish for main or side dishes. * Do not touch eyes or face after handling habanero or jalape\u00f1o. " cookbook:spicy_hot_salsa recipeYield 6 cookbook:spicy_hot_salsa totalTime "15 minutes" cookbook:spicy_hot_salsa type cookbook:recipes cookbook:spicy_hot_salsa url https://en.wikibooks.org/wiki/Cookbook:Spicy_Hot_Salsa cookbook:spicy_mexican_omelet name "Spicy Mexican Omelet" cookbook:spicy_mexican_omelet recipeCategory category:chile_recipes cookbook:spicy_mexican_omelet recipeCategory category:mexican_recipes cookbook:spicy_mexican_omelet recipeCategory category:omelette_recipes cookbook:spicy_mexican_omelet recipeCategory category:salsa_recipes cookbook:spicy_mexican_omelet recipeCuisine cookbook:cuisine_of_jalisco cookbook:spicy_mexican_omelet recipeCuisine cookbook:cuisine_of_mexico cookbook:spicy_mexican_omelet recipeCuisine cookbook:cuisine_of_yucatan cookbook:spicy_mexican_omelet recipeIngredient "1/2 cup salsa, room temperature" cookbook:spicy_mexican_omelet recipeIngredient "1 cup grated Monterey Jack cheese, room temperature" cookbook:spicy_mexican_omelet recipeIngredient "1 habanero or serrano chile, finely minced and seeded if you like" cookbook:spicy_mexican_omelet recipeIngredient "2-3 pinches fine sea salt" cookbook:spicy_mexican_omelet recipeIngredient "2 Tbs fresh cilantro/coriander, finely chopped" cookbook:spicy_mexican_omelet recipeIngredient "3 eggs, uncracked" cookbook:spicy_mexican_omelet recipeIngredient "Butter" cookbook:spicy_mexican_omelet recipeInstructions ["Cover eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.","Beat eggs with salt. Set aside.","Combine chiles, salsa, cilantro, and cheese. Set aside.","Heat a large nonstick over medium high heat. Quickly swirl with butter and add eggs. Cook until egg is set and well browned on side facing pan.","Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned.","Sprinkle with chopped cilantro and serve warm."] cookbook:spicy_mexican_omelet type cookbook:recipes cookbook:spicy_mexican_omelet url https://en.wikibooks.org/wiki/Cookbook:Spicy_Mexican_Omelet cookbook:spicy_miso_udon difficulty 4 cookbook:spicy_miso_udon name "Spicy miso udon" cookbook:spicy_miso_udon recipeCategory category:difficult_recipes cookbook:spicy_miso_udon recipeCategory category:soup_recipes cookbook:spicy_miso_udon recipeIngredient "1/2 cup kale" cookbook:spicy_miso_udon recipeIngredient "1-2 cups chicken broth" cookbook:spicy_miso_udon recipeIngredient "1-2 eggs" cookbook:spicy_miso_udon recipeIngredient "1/2 tbsp or more honey (to taste)" cookbook:spicy_miso_udon recipeIngredient "1-2 tbsp red pepper paste" cookbook:spicy_miso_udon recipeIngredient "12 thin slices of sucuk (Turkish sausage)" cookbook:spicy_miso_udon recipeIngredient "1 can good quality sardines (this can be made with chicken, pork, etc. but I used sardines)" cookbook:spicy_miso_udon recipeIngredient "1 chopped green pepper or jalapeno pepper" cookbook:spicy_miso_udon recipeIngredient "1 cup shredded cabbage" cookbook:spicy_miso_udon recipeIngredient "1 package dry udon noodles" cookbook:spicy_miso_udon recipeIngredient "1 package Enoki" cookbook:spicy_miso_udon recipeIngredient "1 tbsp Miso" cookbook:spicy_miso_udon recipeIngredient "2oz Katsuobushi (the flavor is mild so you can use more)" cookbook:spicy_miso_udon recipeIngredient "A handful of bean sprouts" cookbook:spicy_miso_udon recipeIngredient "chopped scallions for garnish" cookbook:spicy_miso_udon recipeIngredient "Hot paprika powder" cookbook:spicy_miso_udon recipeIngredient "Tabasco (to taste)" cookbook:spicy_miso_udon recipeInstructions ["Make the dashi-style broth with chicken broth and katsuobushi. Set aside. (Note:I used chicken broth because kelp may not be available in the United States, but true dashi is made with kelp.)","Cook the udon noodles, douse with cold water and set aside.","In a medium sized soup pot, stir fry sucuk, green pepper and onion in olive oil","Add cabbage","Add red pepper powder and red pepper paste. Stir to combine.","Add dashi.","Simmer on low to mid heat, do not let this get too hot because the flavor of the katsuobushi is very delicate.","Add bean sprouts. Continue to simmer until vegetables reach desired texture.","Add cooked noodles.","Add miso, honey and tabasco. Do not let the soup reach a boil, too much heat will destroy the soups rich flavor.","Add enoki and sardines just enough to warm through.","Crack an egg or two into the broth and serve when the the yoke is just firm","Garnish with scallions<\/text>"] cookbook:spicy_miso_udon recipeYield 2 cookbook:spicy_miso_udon totalTime "45 minutes" cookbook:spicy_miso_udon type cookbook:recipes cookbook:spicy_miso_udon url https://en.wikibooks.org/wiki/Cookbook:Spicy_miso_udon cookbook:spicy_plantain_chips name "Spicy Plantain Chips" cookbook:spicy_plantain_chips recipeCategory category:appetizer_recipes cookbook:spicy_plantain_chips recipeCategory category:banana_recipes cookbook:spicy_plantain_chips recipeCategory category:chile_recipes cookbook:spicy_plantain_chips recipeCategory category:deep_fried_recipes cookbook:spicy_plantain_chips recipeCategory category:garlic_recipes cookbook:spicy_plantain_chips recipeIngredient "1 serrano chile, seeded and minced" cookbook:spicy_plantain_chips recipeIngredient "1 Tbs minced garlic" cookbook:spicy_plantain_chips recipeIngredient "1 tsp freshly ground black pepper" cookbook:spicy_plantain_chips recipeIngredient "1 tsp salt" cookbook:spicy_plantain_chips recipeIngredient "2 green plantains, mashed" cookbook:spicy_plantain_chips recipeIngredient "2 quarts peanut or canola oil for deep-frying" cookbook:spicy_plantain_chips recipeInstructions ["Combine plantains, salt, black pepper, the chile, and garlic. Shape into rounds about the size of a thin slice of potato.","Heat oil to 375F. Add rounds, 6-8 at a time, and fry until golden brown and crispy on the outside.","Drain on a cooling rack set above a sheet pan and season immediately with salt and freshly ground black pepper. Serve warm or room temperature."] cookbook:spicy_plantain_chips type cookbook:recipes cookbook:spicy_plantain_chips url https://en.wikibooks.org/wiki/Cookbook:Spicy_Plantain_Chips cookbook:spicy_roast_brisket name "Spicy Roast Brisket" cookbook:spicy_roast_brisket recipeCategory category:beef_recipes cookbook:spicy_roast_brisket recipeCategory category:braised_recipes cookbook:spicy_roast_brisket recipeCategory category:main_course_recipes cookbook:spicy_roast_brisket recipeCategory category:vegetable_recipes cookbook:spicy_roast_brisket recipeFoodstuff cookbook:bay_leaf cookbook:spicy_roast_brisket recipeFoodstuff cookbook:bell_pepper cookbook:spicy_roast_brisket recipeFoodstuff cookbook:celery cookbook:spicy_roast_brisket recipeFoodstuff cookbook:chiles cookbook:spicy_roast_brisket recipeFoodstuff cookbook:cumin cookbook:spicy_roast_brisket recipeFoodstuff cookbook:garlic cookbook:spicy_roast_brisket recipeFoodstuff cookbook:mustard cookbook:spicy_roast_brisket recipeFoodstuff cookbook:onion cookbook:spicy_roast_brisket recipeFoodstuff cookbook:oregano cookbook:spicy_roast_brisket recipeFoodstuff cookbook:pepper cookbook:spicy_roast_brisket recipeFoodstuff cookbook:salt cookbook:spicy_roast_brisket recipeFoodstuff cookbook:stock cookbook:spicy_roast_brisket recipeFoodstuff cookbook:sugar cookbook:spicy_roast_brisket recipeFoodstuff cookbook:tomato cookbook:spicy_roast_brisket recipeFoodstuff cookbook:vinegar cookbook:spicy_roast_brisket recipeIngredient "* 1/2 tsp. cracked black peppercorns" cookbook:spicy_roast_brisket recipeIngredient "* 1/2 tsp. salt" cookbook:spicy_roast_brisket recipeIngredient "* 1/4-1/2 cup beef stock" cookbook:spicy_roast_brisket recipeIngredient "* 1 bell pepper, green or red, thinly sliced" cookbook:spicy_roast_brisket recipeIngredient "* 1 cup cliced or coarsley chopped onions" cookbook:spicy_roast_brisket recipeIngredient "* 1 cup thinly sliced stalk of celery" cookbook:spicy_roast_brisket recipeIngredient "* 1 kg / 2 pound piece of (beef brisket). If using a larger piece, adjust other quantities accordingly." cookbook:spicy_roast_brisket recipeIngredient "* 1 medium or hot chili pepper (optional)" cookbook:spicy_roast_brisket recipeIngredient "* 1 Tbsp. brown sugar" cookbook:spicy_roast_brisket recipeIngredient "* 1 tbsp. vegetable oil" cookbook:spicy_roast_brisket recipeIngredient "* 1 tsp. toasted, ground cumin seeds" cookbook:spicy_roast_brisket recipeIngredient "* 2 bay leaves" cookbook:spicy_roast_brisket recipeIngredient "* 2 cups of diced tomatoes, fresh or canned" cookbook:spicy_roast_brisket recipeIngredient "* 2 cups (or more) boiling water" cookbook:spicy_roast_brisket recipeIngredient "* 2 Tbsp. red wine vinegar" cookbook:spicy_roast_brisket recipeIngredient "* 2 tsp. dried oregano leaves" cookbook:spicy_roast_brisket recipeIngredient "* 2 tsp. dry mustard powder" cookbook:spicy_roast_brisket recipeIngredient "* 2 tsp. minced garlic cloves" cookbook:spicy_roast_brisket recipeIngredient "Liquid" cookbook:spicy_roast_brisket recipeIngredient "Meat" cookbook:spicy_roast_brisket recipeIngredient "Oil" cookbook:spicy_roast_brisket recipeIngredient "Spices" cookbook:spicy_roast_brisket recipeIngredient "Vegetables" cookbook:spicy_roast_brisket recipeInstructions ["Heat oil in large heavy pot, and brown brisket from all sides.","Push meat to the side. At medium heat, cook onions and celery until softened.","Add garlic, cumin, peppercorns, mustard, oregano, salt and stir in.","Add tomatoes, beef stock, vinegar, sugar, bay leaves.","May add the tomato juice. Add 1 cup of boiling water, cover pot and cook for 2 hours on low.","Inspect regularly to make sure there is enough liquid, adding water if necessary.","30 minuted before serving, add bell and (optional) chili pepper.","While cooking, do not add cold liquid to the meat, and make sure to pour not the cold tomatoes on top of the meat. Otherwise, the meat can become hard."] cookbook:spicy_roast_brisket type cookbook:recipes cookbook:spicy_roast_brisket url https://en.wikibooks.org/wiki/Cookbook:Spicy_Roast_Brisket cookbook:spicy_tomato_soup difficulty 2 cookbook:spicy_tomato_soup name "Spicy Tomato Soup" cookbook:spicy_tomato_soup recipeCategory category:boiled_recipes cookbook:spicy_tomato_soup recipeCategory category:easy_recipes cookbook:spicy_tomato_soup recipeCategory category:soup_recipes cookbook:spicy_tomato_soup recipeCategory category:tomato_recipes cookbook:spicy_tomato_soup recipeCategory category:vegetable_recipes cookbook:spicy_tomato_soup recipeCategory category:vegetarian_recipes cookbook:spicy_tomato_soup recipeCookingTechnique cookbook:boiling cookbook:spicy_tomato_soup recipeCookingTechnique cookbook:dice cookbook:spicy_tomato_soup recipeCookingTechnique cookbook:purée cookbook:spicy_tomato_soup recipeCookingTechnique cookbook:simmering cookbook:spicy_tomato_soup recipeEquipment cookbook:blender cookbook:spicy_tomato_soup recipeEquipment cookbook:food_processor cookbook:spicy_tomato_soup recipeEquipment cookbook:saucepan cookbook:spicy_tomato_soup recipeFoodstuff cookbook:cayenne_pepper cookbook:spicy_tomato_soup recipeFoodstuff cookbook:cream cookbook:spicy_tomato_soup recipeFoodstuff cookbook:garlic cookbook:spicy_tomato_soup recipeFoodstuff cookbook:pepper cookbook:spicy_tomato_soup recipeFoodstuff cookbook:salt cookbook:spicy_tomato_soup recipeFoodstuff cookbook:sausage cookbook:spicy_tomato_soup recipeFoodstuff cookbook:shrimp cookbook:spicy_tomato_soup recipeFoodstuff cookbook:sugar cookbook:spicy_tomato_soup recipeFoodstuff cookbook:tomato cookbook:spicy_tomato_soup recipeIngredient "¼ teaspoon granulated garlic" cookbook:spicy_tomato_soup recipeIngredient "½ teaspoon ground white pepper" cookbook:spicy_tomato_soup recipeIngredient "¼ teaspoon salt" cookbook:spicy_tomato_soup recipeIngredient "1/8 teaspoon cayenne" cookbook:spicy_tomato_soup recipeIngredient "1 teaspoon sugar" cookbook:spicy_tomato_soup recipeIngredient "4 cups diced tomatoes (canned is fine)" cookbook:spicy_tomato_soup recipeIngredient "4 cups heavy cream" cookbook:spicy_tomato_soup recipeInstructions ["In a blender or food processor, working in batches if necessary, puree tomatoes, cream, sugar, pepper, salt, garlic and cayenne.","Transfer soup to a saucepan and bring to a boil over high heat.","Reduce heat and simmer, stirring occasionally, until soup thickens, 20 to 30 minutes.","Serve hot."] cookbook:spicy_tomato_soup recipeNotes "* Variation: Garnish soup with cooked shrimp or slices of andouille sausage. " cookbook:spicy_tomato_soup recipeYield 4 cookbook:spicy_tomato_soup totalTime "1 hour" cookbook:spicy_tomato_soup type cookbook:recipes cookbook:spicy_tomato_soup url https://en.wikibooks.org/wiki/Cookbook:Spicy_Tomato_Soup cookbook:spider label "spider" cookbook:spider name "Spider" cookbook:spider type cookbook:cookbook/equipment cookbook:spider url https://en.wikibooks.org/wiki/Cookbook:Spider cookbook:spinach_and_ricotta_gnocchi name "Spinach and Ricotta Gnocchi" cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:butter cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:egg cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:flour cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:nutmeg cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:parmesan_cheese cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:pepper cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:ricotta cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:salt cookbook:spinach_and_ricotta_gnocchi recipeFoodstuff cookbook:spinach cookbook:spinach_and_ricotta_gnocchi recipeIngredient "12 oz. cooked spinach, well drained and finely chopped" cookbook:spinach_and_ricotta_gnocchi recipeIngredient "1 container (8 oz) Ricotta, mashed until smooth" cookbook:spinach_and_ricotta_gnocchi recipeIngredient "1 cup freshly grated Parmesan cheese" cookbook:spinach_and_ricotta_gnocchi recipeIngredient "2 eggs" cookbook:spinach_and_ricotta_gnocchi recipeIngredient "3 tbsp. flour" cookbook:spinach_and_ricotta_gnocchi recipeIngredient "5 tbsp. butter melted, salt, pepper and nutmeg" cookbook:spinach_and_ricotta_gnocchi type cookbook:recipes cookbook:spinach_and_ricotta_gnocchi url https://en.wikibooks.org/wiki/Cookbook:Spinach_and_Ricotta_Gnocchi cookbook:spinach_and_ricotta_lasagna difficulty 3 cookbook:spinach_and_ricotta_lasagna name "Spinach and Ricotta Lasagna" cookbook:spinach_and_ricotta_lasagna recipeCategory category:baked_recipes cookbook:spinach_and_ricotta_lasagna recipeCategory category:lasagne_recipes cookbook:spinach_and_ricotta_lasagna recipeCategory category:main_course_recipes cookbook:spinach_and_ricotta_lasagna recipeCategory category:medium_difficulty_recipes cookbook:spinach_and_ricotta_lasagna recipeCategory category:pasta_recipes cookbook:spinach_and_ricotta_lasagna recipeYield 12 cookbook:spinach_and_ricotta_lasagna totalTime "3 hours and 15 minutes" cookbook:spinach_and_ricotta_lasagna type cookbook:recipes cookbook:spinach_and_ricotta_lasagna url https://en.wikibooks.org/wiki/Cookbook:Spinach_and_Ricotta_Lasagna cookbook:spinach_artichoke_dip label "spinach artichoke dip" cookbook:spinach_artichoke_dip name "Spinach artichoke dip" cookbook:spinach_artichoke_dip name "Spinach Artichoke Dip" cookbook:spinach_artichoke_dip recipeCategory category:appetizer_recipes cookbook:spinach_artichoke_dip recipeCategory category:artichoke_recipes cookbook:spinach_artichoke_dip recipeCategory category:cheese_recipes cookbook:spinach_artichoke_dip recipeCategory category:dip_recipes cookbook:spinach_artichoke_dip recipeCategory category:recipes_with_metric_units cookbook:spinach_artichoke_dip recipeCategory category:side_dish_recipes cookbook:spinach_artichoke_dip recipeCategory category:slow_cooker_recipes cookbook:spinach_artichoke_dip recipeCategory category:spinach_recipes cookbook:spinach_artichoke_dip recipeFoodstuff cookbook:artichoke cookbook:spinach_artichoke_dip recipeFoodstuff cookbook:cream cookbook:spinach_artichoke_dip recipeFoodstuff cookbook:cream_cheese cookbook:spinach_artichoke_dip recipeFoodstuff cookbook:garlic cookbook:spinach_artichoke_dip recipeFoodstuff cookbook:monterey_jack_cheese cookbook:spinach_artichoke_dip recipeFoodstuff cookbook:parmesan_cheese cookbook:spinach_artichoke_dip recipeFoodstuff cookbook:spinach cookbook:spinach_artichoke_dip recipeFoodstuff cookbook:tortilla_chip cookbook:spinach_artichoke_dip recipeIngredient "1/3 cup (80ml) grated Parmesan cheese" cookbook:spinach_artichoke_dip recipeIngredient "1/4 teaspoon (60ml) garlic powder" cookbook:spinach_artichoke_dip recipeIngredient "16 ounces (450g) cream cheese" cookbook:spinach_artichoke_dip recipeIngredient "16 ounces (450g) frozen cut leaf spinach, thawed and well drained" cookbook:spinach_artichoke_dip recipeIngredient "1 can quartered artichoke hearts, rinsed and well drained" cookbook:spinach_artichoke_dip recipeIngredient "1 cup prepared (240ml) salsa" cookbook:spinach_artichoke_dip recipeIngredient "2/3 cup (160ml) shredded Monterey Jack cheese" cookbook:spinach_artichoke_dip recipeIngredient "3/4 cup (180ml) heavy cream (use half milk, if desired)" cookbook:spinach_artichoke_dip recipeIngredient "Crackers or tortilla chips, for serving" cookbook:spinach_artichoke_dip recipeInstructions ["In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.","Turn the mixture into a 3 1\/2-quart electric slow cooker; smooth the top.","Cover and cook on the high heat setting 1-1\/4 to 1-1\/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers."] cookbook:spinach_artichoke_dip recipeNotes "*Best served if hot but may also be served chilled. *If served in a bread bowl, pieces may be broken off and used as dipping tools for further enjoyment. *Other condiments that go great with this dip include sides of salsa, guacamole, or sour cream. *This is great appetizer for vegetarians and vegan cream cheese may be substituted if need be. " cookbook:spinach_artichoke_dip type cookbook:recipes cookbook:spinach_artichoke_dip url https://en.wikibooks.org/wiki/Cookbook:Spinach_artichoke_dip cookbook:spinach_artichoke_dip url https://en.wikibooks.org/wiki/Cookbook:Spinach_Artichoke_Dip cookbook:spinach_calzones name "Spinach Calzones" cookbook:spinach_calzones recipeCategory category:baked_recipes cookbook:spinach_calzones recipeCategory category:cheese_recipes cookbook:spinach_calzones recipeCategory category:main_course_recipes cookbook:spinach_calzones recipeCategory category:pizza_recipes cookbook:spinach_calzones recipeCategory category:recipes_with_metric_units cookbook:spinach_calzones recipeCategory category:spinach_recipes cookbook:spinach_calzones recipeCategory category:vegetarian_recipes cookbook:spinach_calzones recipeFoodstuff cookbook:dough cookbook:spinach_calzones recipeFoodstuff cookbook:egg cookbook:spinach_calzones recipeFoodstuff cookbook:mixed_herbs cookbook:spinach_calzones recipeFoodstuff cookbook:mozzarella_cheese cookbook:spinach_calzones recipeFoodstuff cookbook:parmesan_cheese cookbook:spinach_calzones recipeFoodstuff cookbook:pepper cookbook:spinach_calzones recipeFoodstuff cookbook:ricotta cookbook:spinach_calzones recipeFoodstuff cookbook:salt cookbook:spinach_calzones recipeFoodstuff cookbook:spinach cookbook:spinach_calzones recipeIngredient "100 g freshly grated Parmesan cheese" cookbook:spinach_calzones recipeIngredient "284 g frozen chopped spinach, thawed and squeezed dry" cookbook:spinach_calzones recipeIngredient "2 eggs" cookbook:spinach_calzones recipeIngredient "340 g shredded mozzarella cheese" cookbook:spinach_calzones recipeIngredient "426 g ricotta cheese" cookbook:spinach_calzones recipeIngredient "908 g frozen white bread dough, thawed" cookbook:spinach_calzones recipeIngredient "9 g dried Italian seasoning" cookbook:spinach_calzones recipeIngredient "salt and pepper to taste" cookbook:spinach_calzones recipeInstructions ["Preheat the oven to 400\u00b0F (200\u00b0C).","In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.","Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about \u00bd cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.","Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms."] cookbook:spinach_calzones type cookbook:recipes cookbook:spinach_calzones url https://en.wikibooks.org/wiki/Cookbook:Spinach_Calzones cookbook:spinach label "baby spinach" cookbook:spinach label "fresh spinach" cookbook:spinach label "spinach" cookbook:spinach label "spinach leaves" cookbook:spinach name "Spinach" cookbook:spinach_pesto_linguine label "spinach pesto linguine" cookbook:spinach_pesto_linguine name "Spinach Pesto Linguine" cookbook:spinach_pesto_linguine recipeCategory category:cheese_recipes cookbook:spinach_pesto_linguine recipeCategory category:chicken_recipes cookbook:spinach_pesto_linguine recipeCategory category:olive_recipes cookbook:spinach_pesto_linguine recipeCategory category:pasta_recipes cookbook:spinach_pesto_linguine recipeCategory category:spinach_recipes cookbook:spinach_pesto_linguine recipeFoodstuff cookbook:chicken cookbook:spinach_pesto_linguine recipeFoodstuff cookbook:olive_oil cookbook:spinach_pesto_linguine recipeFoodstuff cookbook:spinach cookbook:spinach_pesto_linguine recipeIngredient "100-200g feta cheese" cookbook:spinach_pesto_linguine recipeIngredient "1-2 breasts chicken (can substitute salmon or steak)" cookbook:spinach_pesto_linguine recipeIngredient "200g pitted kalamata olives" cookbook:spinach_pesto_linguine recipeIngredient "4 tablespoons olive oil" cookbook:spinach_pesto_linguine recipeIngredient "8-12 cloves of garlic (depending on your preference/size of meal)" cookbook:spinach_pesto_linguine recipeIngredient "a large handful of fresh spinach" cookbook:spinach_pesto_linguine recipeIngredient "approximately 500g linguine" cookbook:spinach_pesto_linguine recipeIngredient "a small package of snap peas" cookbook:spinach_pesto_linguine recipeIngredient "Pesto" cookbook:spinach_pesto_linguine recipeInstructions ["Lightly saut\u00e9 the garlic in a pan - this is not meant to completely cook it, but to take a little of the bite off of it. Chop the garlic up a bit in a food processor, then add the spinach bit by bit (stems may be left on if you like). When you have completed mixing the garlic and spinach together, add the olive oil and mix. Put into a bowl and set aside.","Strip the snap peas of the stringy bits and the hard ends and place those aside in a bowl as well.","Start the water on the stove at a medium temperature to prevent the water from boiling, but able to easily obtain a boil at your whim. Start the barbecue\/grill and put the chicken (or other meat) on at a medium temperature. When it has heated up, put a bit of olive oil on each side to prevent sticking. When the meat is about a quarter done, you want to have the water boiling. Put the linguine in, and if you wish put a bit of olive oil in that as well for flavor and to prevent the pasta from sticking together.","While you are doing this, put the snap peas in a small fry pan with some olive oil at a low-medium temperature to warm them up a bit.","When the pasta and meat are cooked (try and get these finished cooking at the same time), slice the chicken into strips (in the case of the steak\/salmon, it may be better to just leave it in fillet\/steak form for presentation purposes). Strain the pasta, and put it in a fry pan along with some of the pesto (by portion) to heat the pesto up a bit. Make sure it is not at a high temperature, as that will cause the pasta to crisp up. When you have finished this, put it on a plate and top with feta and olives.","Arrange the snap peas and meat strips on top as well, and there's your dinner!"] cookbook:spinach_pesto_linguine type cookbook:recipes cookbook:spinach_pesto_linguine url https://en.wikibooks.org/wiki/Cookbook:Spinach_Pesto_Linguine cookbook:spinach_pie_(pascualina) label "pascualina" cookbook:spinach_pie_(pascualina) name "Pascualina" cookbook:spinach_pie_(pascualina) name "Spinach Pie (Pascualina)" cookbook:spinach_pie_(pascualina) recipeCategory category:baked_recipes cookbook:spinach_pie_(pascualina) recipeCategory category:main_course_recipes cookbook:spinach_pie_(pascualina) recipeCategory category:pie_recipes cookbook:spinach_pie_(pascualina) recipeCategory category:recipes_with_metric_units cookbook:spinach_pie_(pascualina) recipeCategory category:spinach_recipes cookbook:spinach_pie_(pascualina) recipeIngredient "1/2 tsp. nutmeg freshly grated" cookbook:spinach_pie_(pascualina) recipeIngredient "1 kg frozen spinach (defrosted)" cookbook:spinach_pie_(pascualina) recipeIngredient "250gms cream cheese or ricotta" cookbook:spinach_pie_(pascualina) recipeIngredient "3 onions chopped finely" cookbook:spinach_pie_(pascualina) recipeIngredient "4 sheets frozen puff pastry" cookbook:spinach_pie_(pascualina) recipeIngredient "6 eggs" cookbook:spinach_pie_(pascualina) recipeIngredient "Egg wash" cookbook:spinach_pie_(pascualina) recipeIngredient "Olive oil" cookbook:spinach_pie_(pascualina) recipeIngredient "Salt and pepper to taste" cookbook:spinach_pie_(pascualina) recipeInstructions ["Pre-heat oven to 190 degrees Celsius.","Saute onions until golden.","Add spinach, cream cheese, nutmeg and salt and pepper to taste. Stir through until all ingredients are mixed together. Put aside to cool slightly.","Line a rectangular tray with puff pastry ensuring the pastry reaches right up to the edge of the tray.","Spread out the filling over the puff pastry, and with a spoon make 6 holes in the filling so you can pour in the whole eggs. #Crack eggs one by one and pour into the holes.","Cover the pie with more pastry sealing the edges.","Brush pastry all over with egg wash and bake in a hot oven for 40 minutes until pastry is golden.","Serve with roasted sweet potato and steamed green beans."] cookbook:spinach_pie_(pascualina) type cookbook:recipes cookbook:spinach_pie_(pascualina) url https://en.wikibooks.org/wiki/Cookbook:Pascualina cookbook:spinach_pie_(pascualina) url https://en.wikibooks.org/wiki/Cookbook:Spinach_Pie_(Pascualina) cookbook:spinach recipeCategory category:autumn_ingredients cookbook:spinach recipeCategory category:spring_ingredients cookbook:spinach_salad difficulty 2 cookbook:spinach_salad label "spinach salad" cookbook:spinach_salad name "Spinach Salad" cookbook:spinach_salad recipeCategory category:easy_recipes cookbook:spinach_salad recipeCategory category:egg_recipes cookbook:spinach_salad recipeCategory category:recipes_with_metric_units cookbook:spinach_salad recipeCategory category:recipes_without_servings cookbook:spinach_salad recipeCategory category:salad_recipes cookbook:spinach_salad recipeCategory category:spinach_recipes cookbook:spinach_salad recipeFoodstuff cookbook:egg cookbook:spinach_salad recipeFoodstuff cookbook:onion cookbook:spinach_salad recipeFoodstuff cookbook:soy_sauce cookbook:spinach_salad recipeFoodstuff cookbook:spinach cookbook:spinach_salad recipeIngredient "1 lb spinach - ''Must be dry''" cookbook:spinach_salad recipeIngredient "1 red onion" cookbook:spinach_salad recipeIngredient "3 hard boiled eggs" cookbook:spinach_salad recipeIngredient "6 strips vegetarian bacon (or bacon bits)" cookbook:spinach_salad recipeInstructions ["Chop the eggs and add to the spinach in a large bowl.","Slice the red onion and add to spinach.","Combine all ingredients for the dressing. Mix well.","Pour the dressing on top of the salad, mix, and top with vegetarian bacon strips or bacon bits."] cookbook:spinach_salad recipeNotes "# When mixing the salad, the egg yolks will tend to crumble and disappear into the salad - this is normal. # Add the dressing and bacon bits at the last minute. # If you can't find Worcestershire sauce, you can use soy sauce in a pinch. " cookbook:spinach_salad totalTime "20 minutes" cookbook:spinach_salad type cookbook:recipes cookbook:spinach_salad url https://en.wikibooks.org/wiki/Cookbook:Spinach_Salad cookbook:spinach type cookbook:autumn_ingredients cookbook:spinach type cookbook:ingredients cookbook:spinach type cookbook:spring_ingredients cookbook:spinach type cookbook:vegetable cookbook:spinach url https://en.wikibooks.org/wiki/Cookbook:Spinach cookbook:spinotta label "spinotta (sea bass)" cookbook:spirit label "spirits" cookbook:spirits label "alcoholic beverage" cookbook:spirits label "spirits" cookbook:spirits name "Spirits" cookbook:spirits type cookbook:ingredients cookbook:spirits url https://en.wikibooks.org/wiki/Cookbook:Spirits cookbook:spirulina label "spirulina" cookbook:spirulina name "Spirulina" cookbook:spirulina type cookbook:ingredients cookbook:spirulina type cookbook:vegetable cookbook:spirulina url https://en.wikibooks.org/wiki/Cookbook:Spirulina cookbook:split_peas difficulty 1 cookbook:split_peas label "split peas" cookbook:split_peas name "Split Peas" cookbook:split_peas recipeCategory category:camping_recipes cookbook:split_peas recipeCategory category:inexpensive_recipes cookbook:split_peas recipeCategory category:low-gi_recipes cookbook:split_peas recipeCategory category:pea_recipes cookbook:split_peas recipeCategory category:soup_recipes cookbook:split_peas recipeCategory category:vegetable_recipes cookbook:split_peas recipeCategory category:vegetarian_recipes cookbook:split_peas recipeCategory category:very_easy_recipes cookbook:split_peas recipeFoodstuff cookbook:bacon cookbook:split_peas recipeFoodstuff cookbook:ham cookbook:split_peas recipeFoodstuff cookbook:pork cookbook:split_peas recipeFoodstuff cookbook:sausage cookbook:split_peas recipeFoodstuff cookbook:water cookbook:split_peas recipeIngredient "2 cups dry split peas, picked over" cookbook:split_peas recipeIngredient "5 or 6 cups water" cookbook:split_peas recipeInstructions ["Rinse the split peas well, and discard the water (pot plants love it!)","Simmer \u00be-1 hour.","Serve."] cookbook:split_peas recipeNotes "* If you have hard water in your area, adding \u215b teaspoon baking soda will reduce the cooking time. * Bacon, ham, kielbasa, salt pork, or smoked sausage may be added during cooking for added flavor. " cookbook:split_peas recipeYield 8 cookbook:split_peas totalTime "1 hour" cookbook:split_peas type cookbook:recipes cookbook:split_peas url https://en.wikibooks.org/wiki/Cookbook:Split_Peas cookbook:sponge_cake label "easier version of this recipe" cookbook:sponge_cake label "sponge cake" cookbook:sponge_cake name "Sponge Cake" cookbook:sponge_cake recipeCategory category:baking_recipes cookbook:sponge_cake recipeCategory category:cake_recipes cookbook:sponge_cake recipeCategory category:english_dessert_recipes cookbook:sponge_cake recipeEquipment cookbook:springform_pan cookbook:sponge_cake recipeInstructions ["Preheat an oven to 400\u00b0F.","Cream together the sugar and butter in the mixing bowl. They should achieve a creamy texture with quite a thick consistency. The longer, harder and faster the butter and sugar are creamed the lighter the cake will be when cooked.","Add both eggs and mix well.","Add all the flour using a fine sieve from a height, adding air to the flour, and beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.","Add any food coloring, flavoring etc. at this point. If you add liquid ingredients, add the same volume again of sugar-and-flour mix to compensate. If adding dry ingredients, ensure to use equal parts less flour than any extra ingredient added.","Grease one or two cake pan(s) with butter. You may wish to use a springform pan for this recipe.","Pour (scrape) into the pan(s). If using two pans, try to ensure that both tins have an equal amount of cake mixture in them and that both are not more than 3\/4 filled.","Put the cake tins into the oven and leave them for approximately 10 minutes before checking them. The cooking time should eventually reach around 15 minutes: keep checking them regularly after about 8 minutes since ovens vary.","Turn the cake out onto a wire rack to cool.","If doing two layers, turn one of them upside down and spread your filling onto its base, then stick the other cake (top up) onto the upside-down cake.","Dust the cake with sugar using a fine sieve"] cookbook:sponge_cake type cookbook:recipes cookbook:sponge_cake url https://en.wikibooks.org/wiki/Cookbook:Sponge_Cake cookbook:spoonbread difficulty 2 cookbook:spoonbread label "spoonbread" cookbook:spoonbread name "Spoonbread" cookbook:spoonbread recipeCategory category:baking_recipes cookbook:spoonbread recipeCategory category:bread_recipes cookbook:spoonbread recipeCategory category:cornbread_recipes cookbook:spoonbread recipeCategory category:easy_recipes cookbook:spoonbread recipeCategory category:onion_recipes cookbook:spoonbread recipeCategory category:recipes_with_metric_units cookbook:spoonbread recipeCategory category:southern_u.s._recipes cookbook:spoonbread recipeCategory category:vegetarian_recipes cookbook:spoonbread recipeCookingTechnique cookbook:baking cookbook:spoonbread recipeCookingTechnique cookbook:beat cookbook:spoonbread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:spoonbread recipeCuisine cookbook:southern_cuisine cookbook:spoonbread recipeEquipment cookbook:oven cookbook:spoonbread recipeEquipment cookbook:pots_and_pans cookbook:spoonbread recipeEquipment cookbook:saucepan cookbook:spoonbread recipeEquipment cookbook:whisk cookbook:spoonbread recipeFoodstuff cookbook:cheese cookbook:spoonbread recipeFoodstuff cookbook:cooking_spray cookbook:spoonbread recipeFoodstuff cookbook:cornmeal cookbook:spoonbread recipeFoodstuff cookbook:egg cookbook:spoonbread recipeFoodstuff cookbook:egg_white cookbook:spoonbread recipeFoodstuff cookbook:green_onion cookbook:spoonbread recipeFoodstuff cookbook:milk cookbook:spoonbread recipeFoodstuff cookbook:pepper cookbook:spoonbread recipeFoodstuff cookbook:salt cookbook:spoonbread recipeIngredient "⅛-1 teaspoon red pepper flakes, to taste" cookbook:spoonbread recipeIngredient "¼ teaspoon black pepper" cookbook:spoonbread recipeIngredient "1 cup corn meal, white or yellow" cookbook:spoonbread recipeIngredient "1 cup minced scallions" cookbook:spoonbread recipeIngredient "1 teaspoon salt" cookbook:spoonbread recipeIngredient "3 cups milk" cookbook:spoonbread recipeIngredient "4 eggs, separated" cookbook:spoonbread recipeIngredient "⅓ cup grated cheese, mild or sharp to taste (if used, reduce salt)" cookbook:spoonbread recipeInstructions ["Preheat oven to 400\u00b0F (205\u00b0C).","Thickly coat 8 x 8 inch (20 cm x 20 cm) baking pan with cooking spray.","Beat egg whites until stiff, then set aside.","Heat milk in medium saucepan over medium heat until just barely bubbling at the edges.","Reduce heat and whisk while slowly adding cornmeal.","Whisk constantly over low heat for 5 minutes.","Take off heat and stir in black pepper, red pepper flakes, salt, and scallions.","Stir in egg yolks and cheese.","Fold in whipped egg whites.","Pour into pan.","Bake about 30 minutes, or until a toothpick inserted into center comes out clean."] cookbook:spoonbread recipeYield 5 cookbook:spoonbread totalTime "1 hour" cookbook:spoonbread type cookbook:recipes cookbook:spoonbread url https://en.wikibooks.org/wiki/Cookbook:Spoonbread cookbook:spoon label "spoon" cookbook:spotted_dick label "spotted dick" cookbook:springerle name "Springerle" cookbook:springerle recipeCategory category:baking_recipes cookbook:springerle recipeCategory category:cookie_recipes cookbook:springerle recipeCategory category:german_recipes cookbook:springerle recipeCategory category:recipes_with_images cookbook:springerle recipeCategory category:recipes_without_cooking_time cookbook:springerle recipeCategory category:recipes_without_servings cookbook:springerle recipeCuisine cookbook:cuisine_of_germany cookbook:springerle recipeEquipment cookbook:sifter cookbook:springerle recipeFoodstuff cookbook:anise cookbook:springerle recipeFoodstuff cookbook:baking_powder cookbook:springerle recipeFoodstuff cookbook:egg cookbook:springerle recipeFoodstuff cookbook:flour cookbook:springerle recipeFoodstuff cookbook:powdered_sugar cookbook:springerle recipeIngredient "1 pound (3.5 C) powdered sugar, sifted" cookbook:springerle recipeIngredient "1 pound flour (3–4 C)" cookbook:springerle recipeIngredient "1 t baking powder" cookbook:springerle recipeIngredient "4.5 eggs, beat until light-colored and almost dry" cookbook:springerle recipeIngredient "Anise seeds, crushed." cookbook:springerle recipeInstructions ["Sift sugar. Beat eggs (this takes a long time; an electric mixer is recommended). Add the sugar to the eggs, then work in the flour. The dough is very delicate.","Grease several cookie sheets and scatter generously with crushed anise seeds.","Roll the dough gently and carefully imprint with springerle mold. Cut into pieces and transfer to baking sheets. Allow to dry overnight.","Bake at 250\u00b0F (120\u00b0C) for 25 to 30 minutes."] cookbook:springerle type cookbook:recipes cookbook:springerle url https://en.wikibooks.org/wiki/Cookbook:Springerle cookbook:springform_pan label "springform" cookbook:springform_pan label "spring-form cake tin" cookbook:springform_pan label "springform pan" cookbook:springform_pan name "Springform Pan" cookbook:springform_pan type cookbook:cookbook/equipment cookbook:springform_pan url https://en.wikibooks.org/wiki/Cookbook:Springform_Pan cookbook:spring_ingredients type cookbook:ingredients_by_seasonality cookbook:spring_menu name "Spring Menu" cookbook:spring_menu recipeCategory category:menus cookbook:spring_menu type cookbook:menus cookbook:spring_menu type cookbook:recipes cookbook:spring_menu url https://en.wikibooks.org/wiki/Cookbook:Spring_Menu cookbook:spring_onion_spelt_spread difficulty 1 cookbook:spring_onion_spelt_spread label "spring onion spelt spread" cookbook:spring_onion_spelt_spread name "Spring Onion Spelt Spread" cookbook:spring_onion_spelt_spread recipeCategory category:appetizer_recipes cookbook:spring_onion_spelt_spread recipeCategory category:recipes_with_metric_units cookbook:spring_onion_spelt_spread recipeCategory category:spelt_recipes cookbook:spring_onion_spelt_spread recipeCategory category:spread_recipes cookbook:spring_onion_spelt_spread recipeCategory category:tofu_recipes cookbook:spring_onion_spelt_spread recipeCategory category:vegan_recipes cookbook:spring_onion_spelt_spread recipeCategory category:very_easy_recipes cookbook:spring_onion_spelt_spread recipeCuisine cookbook:vegan_cuisine cookbook:spring_onion_spelt_spread recipeIngredient "1 (or more) pickled gherkin(s)" cookbook:spring_onion_spelt_spread recipeIngredient "3 (or more) whole spring onions." cookbook:spring_onion_spelt_spread recipeIngredient "garlic" cookbook:spring_onion_spelt_spread recipeIngredient "margarine" cookbook:spring_onion_spelt_spread recipeIngredient "oat flakes (150g)" cookbook:spring_onion_spelt_spread recipeIngredient "pepper" cookbook:spring_onion_spelt_spread recipeIngredient "rapeseed oil or other vegetable oil" cookbook:spring_onion_spelt_spread recipeIngredient "raw spelt flour (150g)" cookbook:spring_onion_spelt_spread recipeIngredient "salt" cookbook:spring_onion_spelt_spread recipeIngredient "soy lecithin powder" cookbook:spring_onion_spelt_spread recipeIngredient "soy sauce" cookbook:spring_onion_spelt_spread recipeIngredient "tofu (250g)" cookbook:spring_onion_spelt_spread recipeInstructions ["Take oat flakes, raw spelt, tofu and some water for the base substance.","The recommended amount is about 250g of tofu and 150g of oat flakes and spelt flour each.","You might want to add lecithin powder in an emulsifier.","Cut the spring onions and the gherkin into small pieces","Add a spoon of margarine and\/or a spoon of rapeseed oil, or any other vegetable oil.","Add salt and pepper to taste."] cookbook:spring_onion_spelt_spread recipeYield 1 bowl cookbook:spring_onion_spelt_spread totalTime "15 minutes" cookbook:spring_onion_spelt_spread type cookbook:recipes cookbook:spring_onion_spelt_spread url https://en.wikibooks.org/wiki/Cookbook:Spring_Onion_Spelt_Spread cookbook:spritzgeback difficulty 2 cookbook:spritzgeback label "spritzgeback" cookbook:spritzgeback name "Spritz" cookbook:spritzgeback name "Spritzgeback" cookbook:spritzgeback recipeCategory category:baking_recipes cookbook:spritzgeback recipeCategory category:cookie_recipes cookbook:spritzgeback recipeCategory category:dessert_recipes cookbook:spritzgeback recipeCategory category:german_recipes cookbook:spritzgeback recipeCategory category:recipes_with_images cookbook:spritzgeback recipeCategory category:recipes_without_cooking_time cookbook:spritzgeback recipeCuisine cookbook:cuisine_of_germany cookbook:spritzgeback recipeFoodstuff cookbook:baking_powder cookbook:spritzgeback recipeFoodstuff cookbook:butter cookbook:spritzgeback recipeFoodstuff cookbook:egg cookbook:spritzgeback recipeFoodstuff cookbook:powdered_sugar cookbook:spritzgeback recipeIngredient "1/2 teaspoon baking powder" cookbook:spritzgeback recipeIngredient "1/4 teaspoon salt" cookbook:spritzgeback recipeIngredient "1 cup butter" cookbook:spritzgeback recipeIngredient "1 egg, large" cookbook:spritzgeback recipeIngredient "1 egg yolk, large" cookbook:spritzgeback recipeIngredient "1 teaspoon almond, vanilla, or lemon extract" cookbook:spritzgeback recipeIngredient "2 1/4 cups flour, unbleached, unsifted" cookbook:spritzgeback recipeIngredient "2/3 cup confectioners' sugar" cookbook:spritzgeback recipeInstructions ["Beat butter and sugar until light.","Beat in egg, egg yolk and extract.","Sift flour, salt, and baking powder; gradually add flour mixture to eggs.","Chill dough 1\/2 hour.","Press 1\/4 of the dough into a cookie press.","Keep remaining dough chilled.","Shape cookies onto a greased baking sheet.","Bake in oven at {{#invoke:Temperature|f|400}} for 7 to 10 minutes or until done.","Cool on wire racks and store in airtight tins."] cookbook:spritzgeback type cookbook:recipes cookbook:spritzgeback url https://en.wikibooks.org/wiki/Cookbook:Spritz cookbook:spritzgeback url https://en.wikibooks.org/wiki/Cookbook:Spritzgeback cookbook:sprout_salad label "sprout salad" cookbook:sprout_salad name "Sprout Salad" cookbook:sprout_salad recipeCategory category:bacon_recipes cookbook:sprout_salad recipeCategory category:salad_recipes cookbook:sprout_salad recipeCategory category:sprout_recipes cookbook:sprout_salad recipeFoodstuff cookbook:alfalfa cookbook:sprout_salad recipeFoodstuff cookbook:bacon cookbook:sprout_salad recipeFoodstuff cookbook:celery cookbook:sprout_salad recipeFoodstuff cookbook:oil_and_fat cookbook:sprout_salad recipeFoodstuff cookbook:tomato cookbook:sprout_salad recipeFoodstuff cookbook:vinegar cookbook:sprout_salad recipeIngredient "1/3 cup of oil" cookbook:sprout_salad recipeIngredient "1/3 cup of red wine vinegar" cookbook:sprout_salad recipeIngredient "1/4 cup of real bacon bits" cookbook:sprout_salad recipeIngredient "1 package (4" by 4", sprout height) of plain alfalfa sprouts" cookbook:sprout_salad recipeIngredient "2 to 4 very ripe medium-sized tomatoes" cookbook:sprout_salad recipeIngredient "3 stalks of celery" cookbook:sprout_salad recipeInstructions ["Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts.","Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.","Distribute the celery and tomato pieces evenly in the bottom of a wide bowl. (the salad bowl)","Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.","Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up.","Drain the sprouts well. You may need to shake them a bit.","Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.","Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.","Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.","Sprinkle vinegar over everything."] cookbook:sprout_salad recipeNotes "* Garnish it with raisins and crunchy dry roasted peanuts. " cookbook:sprout_salad type cookbook:recipes cookbook:sprout_salad url https://en.wikibooks.org/wiki/Cookbook:Sprout_Salad cookbook:squab label "squab" cookbook:squash label "marrow" cookbook:squash label "squash" cookbook:squash label "squashes" cookbook:squash name "Marrow" cookbook:squash name "Squash" cookbook:squash type cookbook:ingredients cookbook:squash type cookbook:vegetable cookbook:squash url https://en.wikibooks.org/wiki/Cookbook:Marrow cookbook:squash url https://en.wikibooks.org/wiki/Cookbook:Squash cookbook:squid label "calamari" cookbook:squid label "squid" cookbook:squid name "Calamari" cookbook:squid name "Squid" cookbook:squid recipeCategory category:shellfish cookbook:squid type cookbook:ingredients cookbook:squid type cookbook:seafood cookbook:squid url https://en.wikibooks.org/wiki/Cookbook:Calamari cookbook:squid url https://en.wikibooks.org/wiki/Cookbook:Squid cookbook:squirrel name "Squirrel" cookbook:squirrel type cookbook:ingredients cookbook:squirrel type cookbook:meat_and_poultry cookbook:squirrel url https://en.wikibooks.org/wiki/Cookbook:Squirrel cookbook:sri_lanka label "sri lanka" cookbook:sri_lanka type cookbook:cuisines cookbook:sri_lanka type cookbook:cuisines_by_country cookbook:sriracha label "sriracha" cookbook:sriracha label "sriracha sauce" cookbook:sriracha name "Sriracha" cookbook:sriracha_oatmeal difficulty 2 cookbook:sriracha_oatmeal name "Sriracha oatmeal" cookbook:sriracha_oatmeal recipeCategory category:easy_recipes cookbook:sriracha_oatmeal recipeCategory category:oatmeal_recipes cookbook:sriracha_oatmeal recipeIngredient "3/4 cup red lentils" cookbook:sriracha_oatmeal recipeIngredient "3/4 cup rolled oats" cookbook:sriracha_oatmeal recipeIngredient "Chicken broth" cookbook:sriracha_oatmeal recipeIngredient "Salt" cookbook:sriracha_oatmeal recipeIngredient "Up to 1 tbsp honey" cookbook:sriracha_oatmeal recipeIngredient "Up to 3/4 tbsp Sriracha" cookbook:sriracha_oatmeal recipeInstructions ["Cook the lentils in water until they are very soft.","If there is any remaining water, strain the lentils.","Mash the lentils.","In a saucepan, heat the chicken broth.","Return lentils to the heat and add heated chicken broth and oats.","When oats are cooked, add Sriracha. The amount of Sriracha depends entirely on your preference.","Add around 1\/2 tbsp honey and enough salt to season<\/text>"] cookbook:sriracha_oatmeal recipeYield 1 cookbook:sriracha_oatmeal totalTime "15 minutes" cookbook:sriracha_oatmeal type cookbook:recipes cookbook:sriracha_oatmeal url https://en.wikibooks.org/wiki/Cookbook:Sriracha_oatmeal cookbook:sriracha recipeIngredient "1/2 pound red Thai chiles, destemmed" cookbook:sriracha recipeIngredient "1/3 cup malt vinegar" cookbook:sriracha recipeIngredient "3 tbsp minced garlic" cookbook:sriracha recipeInstructions ["Combine all ingredients in a food processor and pulse until desired consistency. Refrigerated in a squirt bottle, this will last well, forever.<\/text>"] cookbook:sriracha type cookbook:ingredients cookbook:sriracha url https://en.wikibooks.org/wiki/Cookbook:Sriracha cookbook:stamp_&_go label "stamp & go" cookbook:star_anise label "star anise" cookbook:star_anise name "Star Anise" cookbook:star_anise type cookbook:ingredients cookbook:star_anise type cookbook:spices_and_herbs cookbook:star_anise url https://en.wikibooks.org/wiki/Cookbook:Star_Anise cookbook:starch label "starch" cookbook:starch_syrup label "starch syrup" cookbook:star_fruit label "star fruit" cookbook:star_fruit name "Star Fruit" cookbook:star_fruit type cookbook:fruits cookbook:star_fruit type cookbook:ingredients cookbook:star_fruit url https://en.wikibooks.org/wiki/Cookbook:Star_Fruit cookbook:stargazy_pie label "stargazy pie" cookbook:stargazy_pie name "Stargazy Pie" cookbook:stargazy_pie recipeCategory category:baked_recipes cookbook:stargazy_pie recipeCategory category:cornish_recipes cookbook:stargazy_pie recipeCategory category:fish_recipes cookbook:stargazy_pie recipeCategory category:main_course_recipes cookbook:stargazy_pie recipeCategory category:pot_pie_recipes cookbook:stargazy_pie recipeCategory category:recipes_with_images cookbook:stargazy_pie recipeCategory category:recipes_with_metric_units cookbook:stargazy_pie recipeCuisine cookbook:cornish_cuisine cookbook:stargazy_pie recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:stargazy_pie recipeFoodstuff cookbook:bacon cookbook:stargazy_pie recipeFoodstuff cookbook:bread_crumb cookbook:stargazy_pie recipeFoodstuff cookbook:butter cookbook:stargazy_pie recipeFoodstuff cookbook:cream cookbook:stargazy_pie recipeFoodstuff cookbook:egg cookbook:stargazy_pie recipeFoodstuff cookbook:fish cookbook:stargazy_pie recipeFoodstuff cookbook:parsley cookbook:stargazy_pie recipeFoodstuff cookbook:pepper cookbook:stargazy_pie recipeFoodstuff cookbook:salt cookbook:stargazy_pie recipeFoodstuff cookbook:tarragon cookbook:stargazy_pie recipeFoodstuff cookbook:vinegar cookbook:stargazy_pie recipeIngredient "2 Tbs. Tarragon vinegar" cookbook:stargazy_pie recipeIngredient "As many fresh Herrings, Pilchards or Mackerel to fill your dish" cookbook:stargazy_pie recipeIngredient "Butter" cookbook:stargazy_pie recipeIngredient "Fat bacon rashers, (green or smoked to your preference)" cookbook:stargazy_pie recipeIngredient "Fine breadcrumbs" cookbook:stargazy_pie recipeIngredient "Fresh chopped parsley" cookbook:stargazy_pie recipeIngredient "Salt & pepper" cookbook:stargazy_pie recipeIngredient "Sufficient pastry to cover your dish" cookbook:stargazy_pie recipeIngredient "Up to 6 eggs, or, ½ pint (300 mL) of cream, or top-of-the-milk" cookbook:stargazy_pie recipeInstructions ["Scale, clean & bone the fish, retaining heads.","Season inside each with salt, pepper & parsley, roll neatly.","Butter dish, & sprinkle a thick layer of breadcrumbs on.","Lay in some of the fish, then alternate breadcrumbs & fish until dish is full.","Cover with rashers.","Beat eggs with vinegar, pour into pie, or use cream.","Cover with pastry.","Arrange heads on pastry, so as they are looking up (to the stars).","Bake in a hot oven.","Serve with a sprig of parsley in mouth of each fish."] cookbook:stargazy_pie recipeNotes "* ''from'' St. Agnes W.I. ''in'' Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. * ''First collected & published by'' Edith Martin, Tregavethan, Truro, 1929, ''for'' The Cornwall F.of W. I. " cookbook:stargazy_pie type cookbook:recipes cookbook:stargazy_pie url https://en.wikibooks.org/wiki/Cookbook:Stargazy_Pie cookbook:steak_&_pepper_stir-fry name "Steak & Pepper Stir-Fry" cookbook:steak_&_pepper_stir-fry recipeCategory category:asian_recipes cookbook:steak_&_pepper_stir-fry recipeCategory category:beef_recipes cookbook:steak_&_pepper_stir-fry recipeCategory category:bell_pepper_recipes cookbook:steak_&_pepper_stir-fry recipeCategory category:garlic_recipes cookbook:steak_&_pepper_stir-fry recipeCategory category:main_course_recipes cookbook:steak_&_pepper_stir-fry recipeCategory category:stir_fry_recipes cookbook:steak_&_pepper_stir-fry recipeIngredient "1/2 each red bell and green bell pepper, julienned" cookbook:steak_&_pepper_stir-fry recipeIngredient "1 Tbs minced garlic" cookbook:steak_&_pepper_stir-fry recipeIngredient "1 Tbs minced ginger" cookbook:steak_&_pepper_stir-fry recipeIngredient "1 Tbs peanut oil" cookbook:steak_&_pepper_stir-fry recipeIngredient "1 Thai bird chili, finely minced" cookbook:steak_&_pepper_stir-fry recipeIngredient "2 Tbs soy sauce" cookbook:steak_&_pepper_stir-fry recipeIngredient "6 ounces beef rib-eye steak, sliced thinly across the grain on a bias" cookbook:steak_&_pepper_stir-fry recipeIngredient "Salt and freshly ground black pepper" cookbook:steak_&_pepper_stir-fry recipeInstructions ["Season beef liberally with salt and freshly ground black pepper. Set aside.","Preheat a large stainless steel or cast iron skillet, or a wok, over medium high heat. Add peanut oil and seasoned beef and cook, tossing often, until meat is browned and slightly charred on both sides. Remove and keep warm.","Toss remaining ingredients together and place into the wok. Cook, tossing often, until vegetables are slightly browned around edges.","Add steak and heat through. Serve warm with soy sauce on the side."] cookbook:steak_&_pepper_stir-fry type cookbook:recipes cookbook:steak_&_pepper_stir-fry url https://en.wikibooks.org/wiki/Cookbook:Steak_&_Pepper_Stir-Fry cookbook:steak_and_ale_pie label "steak and ale pie" cookbook:steak_and_ale_pie name "Steak and Ale Pie" cookbook:steak_and_ale_pie recipeCategory category:baked_recipes cookbook:steak_and_ale_pie recipeCategory category:beef_recipes cookbook:steak_and_ale_pie recipeCategory category:beer_recipes cookbook:steak_and_ale_pie recipeCategory category:english_recipes cookbook:steak_and_ale_pie recipeCategory category:main_course_recipes cookbook:steak_and_ale_pie recipeCategory category:pot_pie_recipes cookbook:steak_and_ale_pie recipeCategory category:recipes_with_images cookbook:steak_and_ale_pie recipeCategory category:recipes_with_metric_units cookbook:steak_and_ale_pie recipeCategory category:recipes_without_servings cookbook:steak_and_ale_pie recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:steak_and_ale_pie recipeIngredient "1 bay leaf" cookbook:steak_and_ale_pie recipeIngredient "1 handful fresh thyme, marjoram and chopped parsley" cookbook:steak_and_ale_pie recipeIngredient "1 medium onion, peeled and diced" cookbook:steak_and_ale_pie recipeIngredient "{{convert|125|ml|abbr=on}} ale" cookbook:steak_and_ale_pie recipeIngredient "{{convert|150|ml|abbr=on}} beef stock" cookbook:steak_and_ale_pie recipeIngredient "{{convert|1|tbsp|abbr=on}} plain flour" cookbook:steak_and_ale_pie recipeIngredient "{{convert|1|tbsp|abbr=on}} Worcestershire sauce" cookbook:steak_and_ale_pie recipeIngredient "{{convert|1|tsp|abbr=on}} English mustard" cookbook:steak_and_ale_pie recipeIngredient "{{convert|450|g|lb|0|abbr=on}} puff pastry" cookbook:steak_and_ale_pie recipeIngredient "{{convert|900|g|lb|0|abbr=on}} good beef stewing steak" cookbook:steak_and_ale_pie recipeIngredient "salt and cracked black pepper" cookbook:steak_and_ale_pie recipeIngredient "vegetable oil" cookbook:steak_and_ale_pie recipeInstructions ["Cut the beef into cubes about {{convert|2.5|cm|0|abbr=on}} square.","Heat oil in a saucepan and fry the onion, without colouring.","Add beef, making sure the meat is at room temperature first, and cook until medium brown.","Stir in the flour and cook until dark brown (about 1 minute)","Add Worcestershire sauce, thyme, marjoram, mustard, bay leaf and seasoning.","Slowly add beef stock and ale then bring to the boil.","Simmer gently until beef is almost tender, approximately 1 \u00bd hours.","Preheat oven to {{convert|200|\u00b0C|-2}}.","Remove meat from heat, skim off any fat, adjust seasoning and add fresh chopped parsley.","Place in pie dish or individual dishes. Cover pie dish (or dishes) with the pastry and trim edges.","Bake for 20-25 minutes or until pastry is well-risen and golden brown."] cookbook:steak_and_ale_pie type cookbook:recipes cookbook:steak_and_ale_pie url https://en.wikibooks.org/wiki/Cookbook:Steak_and_Ale_Pie cookbook:steak_and_kidney_pudding difficulty 3 cookbook:steak_and_kidney_pudding label "steak and kidney pudding" cookbook:steak_and_kidney_pudding name "Steak and Kidney Pudding" cookbook:steak_and_kidney_pudding recipeCategory category:meat_recipes cookbook:steak_and_kidney_pudding recipeCategory category:medium_difficulty_recipes cookbook:steak_and_kidney_pudding recipeCategory category:recipes_with_images cookbook:steak_and_kidney_pudding recipeIngredient "2 kidneys" cookbook:steak_and_kidney_pudding recipeIngredient "900g/2lb rump steak" cookbook:steak_and_kidney_pudding recipeIngredient "salt and black pepper" cookbook:steak_and_kidney_pudding recipeIngredient "suet-crust made with milk, in the proportion of 175g/6oz of suet to each 450g/1lb of flour" cookbook:steak_and_kidney_pudding recipeInstructions ["Procure some tender rump-steak, and divide it into pieces about 2.5cm\/1in square, and cut each kidney into 8 pieces.","Line the basin with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge.","Then cover the bottom with a piece of the steak and a few pieces of kidney; season with salt and pepper, and then add another layer of steak, kidney and seasoning. Proceed in this manner until the basin is full, when pour in sufficient water to come within 5cm\/2in of the top of the basin.","Moisten the edges of the crust, cover the pudding over, press the two crusts together, so that the gravy does not escape, and turn up the overhanging pastry.","Wring out a cloth in hot water, flour it and tie up the pudding; put it int boiling water and let it boil for at least 4 hours. If the water diminishes, always replenish with hot water from a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling.","When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish or with a napkin pinned round it. Serve quickly.<\/text>"] cookbook:steak_and_kidney_pudding recipeYield 4 cookbook:steak_and_kidney_pudding totalTime "4 and a half hours" cookbook:steak_and_kidney_pudding type cookbook:recipes cookbook:steak_and_kidney_pudding url https://en.wikibooks.org/wiki/Cookbook:Steak_and_Kidney_Pudding cookbook:steak_and_mushrooms name "Steak and Mushrooms" cookbook:steak_and_mushrooms recipeCategory category:beef_recipes cookbook:steak_and_mushrooms recipeCategory category:grilled_recipes cookbook:steak_and_mushrooms recipeCategory category:main_course_recipes cookbook:steak_and_mushrooms recipeCategory category:mushroom_recipes cookbook:steak_and_mushrooms recipeIngredient "1 1/2 cups sliced button mushrooms" cookbook:steak_and_mushrooms recipeIngredient "1/4 cup diced onion" cookbook:steak_and_mushrooms recipeIngredient "2 Tbs butter" cookbook:steak_and_mushrooms recipeIngredient "2 tsp freshly minced garlic" cookbook:steak_and_mushrooms recipeIngredient "4 (6-8 ounce) New York strip steaks, trimmed of excess fat" cookbook:steak_and_mushrooms recipeIngredient "Olive oil" cookbook:steak_and_mushrooms recipeIngredient "Salt and freshly ground black pepper" cookbook:steak_and_mushrooms recipeInstructions ["Brush steak with olive oil. Season liberally on both sides with salt and freshly ground black pepper.","Preheat grill. Add steaks and cook 4-5 minutes per side for medium rare, turning 90 degrees halfway to mark.","While steak is grilling, prepare mushrooms. Melt butter in a large straight-sided saut\u00e9 pan over medium high heat. Add garlic and keep it moving until golden. Add onion and mushrooms and cook, tossing occasionally, until mushrooms are as browned as you like.","Serve steaks with saut\u00e9ed mushrooms and desired sides."] cookbook:steak_and_mushrooms type cookbook:recipes cookbook:steak_and_mushrooms url https://en.wikibooks.org/wiki/Cookbook:Steak_and_Mushrooms cookbook:steak_and_peppers name "Steak and Peppers" cookbook:steak_and_peppers recipeCategory category:beef_recipes cookbook:steak_and_peppers recipeCategory category:bell_pepper_recipes cookbook:steak_and_peppers recipeCategory category:caper_recipes cookbook:steak_and_peppers recipeCategory category:main_course_recipes cookbook:steak_and_peppers recipeCategory category:pan_fried_recipes cookbook:steak_and_peppers recipeCategory category:tomato_recipes cookbook:steak_and_peppers recipeFoodstuff cookbook:basil cookbook:steak_and_peppers recipeFoodstuff cookbook:bell_pepper cookbook:steak_and_peppers recipeFoodstuff cookbook:caper cookbook:steak_and_peppers recipeFoodstuff cookbook:olive_oil cookbook:steak_and_peppers recipeFoodstuff cookbook:onion cookbook:steak_and_peppers recipeFoodstuff cookbook:salt cookbook:steak_and_peppers recipeFoodstuff cookbook:tomato cookbook:steak_and_peppers recipeIngredient "12 ounces crushed tomatoes" cookbook:steak_and_peppers recipeIngredient "12 ounces steak strips" cookbook:steak_and_peppers recipeIngredient "1 pinch red pepper flakes" cookbook:steak_and_peppers recipeIngredient "1 teaspoon capers" cookbook:steak_and_peppers recipeIngredient "2 large bell peppers, sliced" cookbook:steak_and_peppers recipeIngredient "2 tablespoons olive oil" cookbook:steak_and_peppers recipeIngredient "7-10 leaves fresh basil" cookbook:steak_and_peppers recipeIngredient "&frac12; large onion, sliced" cookbook:steak_and_peppers recipeIngredient "&frac14; teaspoon salt" cookbook:steak_and_peppers type cookbook:recipes cookbook:steak_and_peppers url https://en.wikibooks.org/wiki/Cookbook:Steak_and_Peppers cookbook:steak_au_poivre name "Steak Au Poirve" cookbook:steak_au_poivre name "Steak au poivre" cookbook:steak_au_poivre recipeCategory category:beef_recipes cookbook:steak_au_poivre recipeCategory category:cognac_recipes cookbook:steak_au_poivre recipeCategory category:dairy_recipes cookbook:steak_au_poivre recipeCategory category:main_course_recipes cookbook:steak_au_poivre recipeCategory category:pan_fried_recipes cookbook:steak_au_poivre recipeCategory category:pepper_recipes cookbook:steak_au_poivre recipeIngredient "1/3 cup cognac" cookbook:steak_au_poivre recipeIngredient "1/4 cup unsalted butter, divided" cookbook:steak_au_poivre recipeIngredient "1 cup heavy cream" cookbook:steak_au_poivre recipeIngredient "2 tbs black peppercorns, cracked" cookbook:steak_au_poivre recipeIngredient "2 tsp olive oil" cookbook:steak_au_poivre recipeIngredient "4 (6-8 ounce) beef tenderloin steaks, 1 inch thick" cookbook:steak_au_poivre recipeIngredient "Salt" cookbook:steak_au_poivre recipeInstructions ["Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit 30 minutes or until room temperature.","Melt 1 tbs butter with oil in a large '''stainless steel''' skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm.","Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick, then swirl the pan until flames die.","Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by 1\/2.","Whisk in cream. Bring to a boil and cook until liquid has reduced to 1\/3 cup.","Slowly whisk in butter, 1 tbs at a time. Spoon sauce over steaks and serve warm."] cookbook:steak_au_poivre type cookbook:recipes cookbook:steak_au_poivre url https://en.wikibooks.org/wiki/Cookbook:Steak_Au_Poirve cookbook:steak_au_poivre url https://en.wikibooks.org/wiki/Cookbook:Steak_au_poivre cookbook:steak,_bacon,_and_arugula_salad name "Steak, Bacon, and Arugula Salad" cookbook:steak,_bacon,_and_arugula_salad recipeCategory category:bacon_recipes cookbook:steak,_bacon,_and_arugula_salad recipeCategory category:beef_recipes cookbook:steak,_bacon,_and_arugula_salad recipeCategory category:grilled_recipes cookbook:steak,_bacon,_and_arugula_salad recipeCategory category:salad_recipes cookbook:steak,_bacon,_and_arugula_salad recipeFoodstuff cookbook:arugula cookbook:steak,_bacon,_and_arugula_salad recipeFoodstuff cookbook:bacon cookbook:steak,_bacon,_and_arugula_salad recipeFoodstuff cookbook:dijon_mustard cookbook:steak,_bacon,_and_arugula_salad recipeFoodstuff cookbook:olive_oil cookbook:steak,_bacon,_and_arugula_salad recipeFoodstuff cookbook:pepper cookbook:steak,_bacon,_and_arugula_salad recipeFoodstuff cookbook:salt cookbook:steak,_bacon,_and_arugula_salad recipeFoodstuff cookbook:vinegar cookbook:steak,_bacon,_and_arugula_salad recipeIngredient "1 1/4 tsp Dijon mustard" cookbook:steak,_bacon,_and_arugula_salad recipeIngredient "1/4 cup red wine vinegar" cookbook:steak,_bacon,_and_arugula_salad recipeIngredient "2 (6-8 ounce) beef ribeye steaks" cookbook:steak,_bacon,_and_arugula_salad recipeIngredient "2 cups arugula (rocket)" cookbook:steak,_bacon,_and_arugula_salad recipeIngredient "2 tbs rendered bacon fat" cookbook:steak,_bacon,_and_arugula_salad recipeIngredient "3/4 cup minus 1 Tbs extra-virgin olive oil, divided" cookbook:steak,_bacon,_and_arugula_salad recipeIngredient "5 rashers bacon, cut into 1 1/2 inch pieces and crisp-cooked" cookbook:steak,_bacon,_and_arugula_salad recipeIngredient "Salt and freshly ground black pepper" cookbook:steak,_bacon,_and_arugula_salad recipeInstructions ["Brush steaks with 1 tbs olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Grill over very high heat 1 minute. Twist 90 degrees, cook for another 1 minute, then flip and repeat 1 more time.","Move to medium heat and cook, turning often, until desired "doneness" is achieved. (145\u00b0F for medium rare, 160\u00b0F for medium, and 170\u00b0F for toast)","Refrigerate steaks until chilled.","Combine remaining oil and bacon fat. In another bowl, combine mustard and vinegar. Slowly stream in olive oil while whisking continuously.","Slice steaks thinly across the grain at a 45 degree angle. Toss together remaining ingredients and dressing in your serving bowl and refrigerate until chilled. Serve cold."] cookbook:steak,_bacon,_and_arugula_salad type cookbook:recipes cookbook:steak,_bacon,_and_arugula_salad url https://en.wikibooks.org/wiki/Cookbook:Steak,_Bacon,_and_Arugula_Salad cookbook:steak,_bacon,_and_gruyere_paninis name "Steak, Bacon, and Gruyere Paninis" cookbook:steak,_bacon,_and_gruyere_paninis recipeCategory category:beef_recipes cookbook:steak,_bacon,_and_gruyere_paninis recipeCategory category:grilled_recipes cookbook:steak,_bacon,_and_gruyere_paninis recipeCategory category:recipes_with_metric_units cookbook:steak,_bacon,_and_gruyere_paninis recipeFoodstuff cookbook:bacon cookbook:steak,_bacon,_and_gruyere_paninis recipeFoodstuff cookbook:beef cookbook:steak,_bacon,_and_gruyere_paninis recipeFoodstuff cookbook:cheese cookbook:steak,_bacon,_and_gruyere_paninis recipeFoodstuff cookbook:pepper cookbook:steak,_bacon,_and_gruyere_paninis recipeIngredient "2 (6-8 ounce / 200-250g) beef ribeye steaks" cookbook:steak,_bacon,_and_gruyere_paninis recipeIngredient "Extra-virgin olive oil" cookbook:steak,_bacon,_and_gruyere_paninis recipeIngredient "Salt and freshly ground black pepper" cookbook:steak,_bacon,_and_gruyere_paninis recipeIngredient "Several slices cooked bacon" cookbook:steak,_bacon,_and_gruyere_paninis recipeIngredient "Shredded Gruyere cheese" cookbook:steak,_bacon,_and_gruyere_paninis recipeIngredient "White bread, sliced (1/2 inch thick)" cookbook:steak,_bacon,_and_gruyere_paninis recipeInstructions ["Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Grill steaks, covered, over medium high heat, turning often, until your desired "doneness" is achieved (145 degrees for medium rare, 155 for medium well, and 165 for toast).","Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside.","Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up.","Heat a grill pan over medium high heat 4-5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm."] cookbook:steak,_bacon,_and_gruyere_paninis type cookbook:recipes cookbook:steak,_bacon,_and_gruyere_paninis url https://en.wikibooks.org/wiki/Cookbook:Steak,_Bacon,_and_Gruyere_Paninis cookbook:steak_enchiladas name "Steak Enchiladas" cookbook:steak_enchiladas recipeCategory category:baked_recipes cookbook:steak_enchiladas recipeCategory category:beef_recipes cookbook:steak_enchiladas recipeCategory category:chile_recipes cookbook:steak_enchiladas recipeCategory category:grilled_recipes cookbook:steak_enchiladas recipeCategory category:main_course_recipes cookbook:steak_enchiladas recipeCategory category:mexican_recipes cookbook:steak_enchiladas recipeCategory category:tortilla_recipes cookbook:steak_enchiladas recipeCuisine cookbook:cuisine_of_jalisco cookbook:steak_enchiladas recipeCuisine cookbook:cuisine_of_mexico cookbook:steak_enchiladas recipeCuisine cookbook:cuisine_of_yucatan cookbook:steak_enchiladas recipeIngredient "1/2 cup olive oil" cookbook:steak_enchiladas recipeIngredient "1/2 tsp freshly ground cumin" cookbook:steak_enchiladas recipeIngredient "1/4 cup adobo sauce" cookbook:steak_enchiladas recipeIngredient "1/4 cup malt vinegar" cookbook:steak_enchiladas recipeIngredient "1 8-10 pound inside skirt steak, cut into 2 equal pieces and 1 smaller piece" cookbook:steak_enchiladas recipeIngredient "1 Tbsp freshly ground black pepper" cookbook:steak_enchiladas recipeIngredient "1 Tbsp salt" cookbook:steak_enchiladas recipeIngredient "24 corn tortillas" cookbook:steak_enchiladas recipeIngredient "3 tbsp unsalted butter" cookbook:steak_enchiladas recipeIngredient "3 tbsp wheat flour" cookbook:steak_enchiladas recipeIngredient "4 chipotle chilis in adobo sauce" cookbook:steak_enchiladas recipeIngredient "4 serrano chiles, minced (you can seed it if you want)" cookbook:steak_enchiladas recipeIngredient "5 ounces shredded Monterey Jack cheese" cookbook:steak_enchiladas recipeIngredient "Juice of 3 limes" cookbook:steak_enchiladas recipeInstructions ["Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in your friendly blender. Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour.","Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare.","Remove and wrap tightly with aluminum foil. Keep warm.","Meanwhile, pur\u00e9e the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by 1\/3. Keep warm over low heat.","Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste.","Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside.","Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment-lined sheet pan. Repeat until all tortillas have been used up. While you're at it, eat any remaining steak.","Pour remaining cheese sauce evenly over the tortillas and bake at 375\u00b0 45 minutes or until browned and bubbly on top. Remove to serving platters.","Drizzle chile pur\u00e9e over each enchilada and serve warm."] cookbook:steak_enchiladas type cookbook:recipes cookbook:steak_enchiladas url https://en.wikibooks.org/wiki/Cookbook:Steak_Enchiladas cookbook:steakhouse_dinner name "Steakhouse Dinner" cookbook:steakhouse_dinner recipeCategory category:beef_recipes cookbook:steakhouse_dinner recipeCategory category:grilled_recipes cookbook:steakhouse_dinner recipeCategory category:main_course_recipes cookbook:steakhouse_dinner recipeCategory category:potato_recipes cookbook:steakhouse_dinner recipeCategory category:rosemary_recipes cookbook:steakhouse_dinner recipeCategory category:side_dish_recipes cookbook:steakhouse_dinner recipeCategory category:thyme_recipes cookbook:steakhouse_dinner recipeIngredient "1 1/2 tsp dried rosemary" cookbook:steakhouse_dinner recipeIngredient "1 1/4 tsp rosemary, finely chopped" cookbook:steakhouse_dinner recipeIngredient "1/2 cup red wine" cookbook:steakhouse_dinner recipeIngredient "1 Tbsp black pepper" cookbook:steakhouse_dinner recipeIngredient "1 Tbsp dried thyme" cookbook:steakhouse_dinner recipeIngredient "1 Tbsp minced garlic" cookbook:steakhouse_dinner recipeIngredient "1 Tbsp olive oil" cookbook:steakhouse_dinner recipeIngredient "1 Tbsp salt" cookbook:steakhouse_dinner recipeIngredient "2 pounds redskin potatoes, cut into 2-inch cubes but left unpeeled" cookbook:steakhouse_dinner recipeIngredient "2 tsp thyme, finely chopped" cookbook:steakhouse_dinner recipeIngredient "3/4 cup olive oil" cookbook:steakhouse_dinner recipeIngredient "4 6-8 ounce strip steaks" cookbook:steakhouse_dinner recipeIngredient "4 assorted bell peppers, sliced into 3-inch strips" cookbook:steakhouse_dinner recipeIngredient "4 tbsp unsalted butter, divided" cookbook:steakhouse_dinner recipeIngredient "Extra-virgin olive oil" cookbook:steakhouse_dinner recipeIngredient "Few glasses red wine or cognac" cookbook:steakhouse_dinner recipeIngredient "Nice salad for an appetizer (hopefully a homemade dressing)" cookbook:steakhouse_dinner recipeIngredient "Salt and freshly ground black pepper" cookbook:steakhouse_dinner recipeInstructions ["Set up your charcoal grill for direct and indirect heat.","Heat a large pot of water to a rolling boil. Add potatoes and cook 10 minutes.","Shock potatoes in a bowl of ice water, drain, and pat very dry with paper towels.","Place potatoes on a cooling rack and let dry for 2 hours.","Combine remaining roast potatoes ingredients in a large stainless steel bowl. Add dry potatoes and toss to coat.","Place potatoes on a 13x9 baking pan and bake at 450\u00b0 for 25 minutes.","Meanwhile, prepare the steaks. Brush steaks with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and rub herbs into flesh.","Grill steaks, covered, over direct heat, 1 1\/4 minutes, then twist 90\u00b0 and cook for another 1 1\/4 minutes. Flip and repeat 1 more time.","Move steaks to indirect heat and cook, turning often, until internal temperature reaches 143\u00b0 for medium rare.","Remove to serving platters and top each with one tablespoon of the butter. Keep warm in a 200 degree oven.","Meanwhile, heat a 10 inch straight-sided saut\u00e9 pan over medium high heat. Add oil and peppers to pan and cook, shaking the pan often, 8 minutes. Remove to serving platters.","Place potatoes on serving platters. Garnish with sprigs of rosemary, if desired. Serve."] cookbook:steakhouse_dinner type cookbook:recipes cookbook:steakhouse_dinner url https://en.wikibooks.org/wiki/Cookbook:Steakhouse_Dinner cookbook:steakhouse_marinade name "Steakhouse Marinade" cookbook:steakhouse_marinade recipeCategory category:marinade_recipes cookbook:steakhouse_marinade recipeIngredient "1/2 cup cognac" cookbook:steakhouse_marinade recipeIngredient "1/3 cup extra-virgin olive oil" cookbook:steakhouse_marinade recipeIngredient "1 cup beef broth" cookbook:steakhouse_marinade recipeIngredient "3 sprigs rosemary" cookbook:steakhouse_marinade recipeIngredient "8 sprigs thyme" cookbook:steakhouse_marinade recipeInstructions ["Combine all ingredients in a large saucepan. Bring to 190\u00b0 for 10 minutes. Strain, cool and place into a gallon size zip-top bag. Keep refrigerated for up to 1 1\/2 weeks.<\/text>"] cookbook:steakhouse_marinade type cookbook:recipes cookbook:steakhouse_marinade url https://en.wikibooks.org/wiki/Cookbook:Steakhouse_Marinade cookbook:steak_knife label "steak knife" cookbook:steak_knife name "Steak Knife" cookbook:steak_knife type cookbook:cookbook/equipment cookbook:steak_knife url https://en.wikibooks.org/wiki/Cookbook:Steak_Knife cookbook:steak_melts name "Steak Melts" cookbook:steak_melts recipeCategory category:sandwich_recipes cookbook:steak_melts recipeIngredient "2 (6-8 ounce) boneless strip steaks, cooked to your liking" cookbook:steak_melts recipeIngredient "4 slices pepper jack or Monterrey Jack cheese" cookbook:steak_melts recipeIngredient "4 slices white bread" cookbook:steak_melts recipeIngredient "Unsalted melted butter" cookbook:steak_melts recipeInstructions ["Slice steaks thinly across the grain on the bias. Place a 1\/4 of the strips onto each slice bread.","Place a slice of cheese on top of that, then press 2 slices together and then repeat with the other. Brush the sides facing out with melted butter.","Heat a 2-burner griddle over high heat. Add sandwiches and cook until golden brown on each side. Serve immediately.<\/text>"] cookbook:steak_melts type cookbook:recipes cookbook:steak_melts url https://en.wikibooks.org/wiki/Cookbook:Steak_Melts cookbook:steak_&_pepper_stir-fry type cookbook:recipes cookbook:steak_rub label "steak rub" cookbook:steak_rub name "Steak Rub" cookbook:steak_rub recipeCategory category:spice_mix_recipes cookbook:steak_rub recipeIngredient "1/2 cup chili powder" cookbook:steak_rub recipeIngredient "1/4 cup coarsely ground black pepper" cookbook:steak_rub recipeIngredient "1/4 cup smoked paprika" cookbook:steak_rub recipeIngredient "3 tbsp cayenne pepper" cookbook:steak_rub recipeIngredient "3 tbsp garlic powder" cookbook:steak_rub recipeIngredient "7 tbsp coarsely ground coriander seed (usually in the us it's sold as just plain coriander)" cookbook:steak_rub recipeInstructions ["Combine all ingredients in an airtight container with a shaker lid.<\/text>"] cookbook:steak_rub type cookbook:recipes cookbook:steak_rub url https://en.wikibooks.org/wiki/Cookbook:Steak_Rub cookbook:steak_sandwiches name "Steak Sandwiches" cookbook:steak_sandwiches recipeCategory category:beef_recipes cookbook:steak_sandwiches recipeIngredient "1 (1 foot long) French or Italian loaf, split in half" cookbook:steak_sandwiches recipeIngredient "2 cooked beef tenderloin steaks, sliced thinly" cookbook:steak_sandwiches recipeIngredient "6 slices bacon, crisp cooked" cookbook:steak_sandwiches recipeIngredient "6 slices pepper jack cheese" cookbook:steak_sandwiches recipeInstructions ["I assume all of you know how to build a sandwich, so do so. Toast in a 200 degree F oven until cheese is melted and bread is toasted. Enjoy.<\/text>"] cookbook:steak_sandwiches type cookbook:recipes cookbook:steak_sandwiches url https://en.wikibooks.org/wiki/Cookbook:Steak_Sandwiches cookbook:steak_tartare label "steak tartare" cookbook:steak_tartare name "Steak tartare" cookbook:steak_tartare name "Steak Tartare" cookbook:steak_tartare recipeCategory category:beef_recipes cookbook:steak_tartare recipeCategory category:egg_recipes cookbook:steak_tartare recipeCategory category:onion_recipes cookbook:steak_tartare recipeCategory category:recipes_with_metric_units cookbook:steak_tartare recipeCategory category:sandwich_recipes cookbook:steak_tartare recipeFoodstuff cookbook:mustard cookbook:steak_tartare recipeFoodstuff cookbook:rye cookbook:steak_tartare recipeFoodstuff cookbook:soy_sauce cookbook:steak_tartare recipeFoodstuff cookbook:worcestershire_sauce cookbook:steak_tartare recipeIngredient "1/2 pound (227g) of quality beef (filet mignon) with all connective tissue removed." cookbook:steak_tartare recipeIngredient "1-3 drops of hot pepper sauce, as desired." cookbook:steak_tartare recipeIngredient "2 Tablespoons of chopped onions." cookbook:steak_tartare recipeIngredient "One egg yolk." cookbook:steak_tartare recipeIngredient "One Tablespoon whole grain mustard." cookbook:steak_tartare recipeIngredient "One Teaspoon Worcestershire or Soy sauce." cookbook:steak_tartare recipeIngredient "Salt and fresh ground pepper to taste." cookbook:steak_tartare recipeInstructions ["Finely chop the beef, or run twice through a meat grinder with 1\/4 inch (0.75cm) plate.","Mix all the ingredients loosely and spread on bread slices (Rye, Pumpernickel, etc.) to make open-faced sandwiches. The steak tartare may also be served on buttered toast. Serve on chilled plates with a favorite beverage."] cookbook:steak_tartare type cookbook:recipes cookbook:steak_tartare url https://en.wikibooks.org/wiki/Cookbook:Steak_tartare cookbook:steak_tartare url https://en.wikibooks.org/wiki/Cookbook:Steak_Tartare cookbook:steamed_artichoke difficulty 1 cookbook:steamed_artichoke label "steamed artichoke" cookbook:steamed_artichoke label "steamed artichoke recipe" cookbook:steamed_artichoke name "Steamed Artichoke" cookbook:steamed_artichoke recipeCategory category:appetizer_recipes cookbook:steamed_artichoke recipeCategory category:artichoke_recipes cookbook:steamed_artichoke recipeCategory category:recipes_with_metric_units cookbook:steamed_artichoke recipeCategory category:steamed_recipes cookbook:steamed_artichoke recipeCategory category:vegetable_recipes cookbook:steamed_artichoke recipeCategory category:very_easy_recipes cookbook:steamed_artichoke recipeFoodstuff cookbook:artichoke cookbook:steamed_artichoke recipeFoodstuff cookbook:butter cookbook:steamed_artichoke recipeFoodstuff cookbook:lemon cookbook:steamed_artichoke recipeFoodstuff cookbook:olive_oil cookbook:steamed_artichoke recipeFoodstuff cookbook:salt cookbook:steamed_artichoke recipeIngredient "1 artichoke" cookbook:steamed_artichoke recipeIngredient "1 lemon" cookbook:steamed_artichoke recipeIngredient "1 Tablespoon (15 ml) olive oil" cookbook:steamed_artichoke recipeIngredient "1 teaspoon (5 ml) salt" cookbook:steamed_artichoke recipeInstructions ["Cut off artichoke stem and head.","Remove base leaves and cut off pointy end of upper leaves.","Rub artichoke in lemon to preserve color.","Add salt (and any seasonings) to 3 inches of water, bring to low boil.","Place artichoke top down in pot tall enough to place lid without touching the artichoke.","Boil on low 30-45 minutes until bottom can be punctured without resistance.","Place artichoke upside down to drain.","Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.","When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.","Parsley","1-2 Garlic per artichoke","Pepper","1\/8 cup (30 ml) white wine.","Drawn butter","Mayonnaise","Mustard Dip (This dip is, in the opinion of some, more tasty than butter or mayonnaise)"] cookbook:steamed_artichoke recipeYield 2-5 cookbook:steamed_artichoke totalTime "1 hour" cookbook:steamed_artichoke type cookbook:recipes cookbook:steamed_artichoke url https://en.wikibooks.org/wiki/Cookbook:Steamed_Artichoke cookbook:steamed_buns_with_bbq_pork difficulty 3 cookbook:steamed_buns_with_bbq_pork label "steamed buns with bbq pork" cookbook:steamed_buns_with_bbq_pork name "Steamed Buns with BBQ Pork" cookbook:steamed_buns_with_bbq_pork recipeCategory category:barbecue_sauce_recipes cookbook:steamed_buns_with_bbq_pork recipeCategory category:bread_recipes cookbook:steamed_buns_with_bbq_pork recipeCategory category:chinese_recipes cookbook:steamed_buns_with_bbq_pork recipeCategory category:medium_difficulty_recipes cookbook:steamed_buns_with_bbq_pork recipeCategory category:pork_recipes cookbook:steamed_buns_with_bbq_pork recipeCategory category:recipes_with_metric_units cookbook:steamed_buns_with_bbq_pork recipeCuisine cookbook:cuisine_of_china cookbook:steamed_buns_with_bbq_pork recipeYield 12 buns cookbook:steamed_buns_with_bbq_pork totalTime "prep: 30 minutes, rise: 90 minutes, cooking: ~20 minutes" cookbook:steamed_buns_with_bbq_pork type cookbook:recipes cookbook:steamed_buns_with_bbq_pork url https://en.wikibooks.org/wiki/Cookbook:Steamed_Buns_with_BBQ_Pork cookbook:steamed_pork_with_mustard_greens difficulty 3 cookbook:steamed_pork_with_mustard_greens name "Steamed Pork With Mustard Greens" cookbook:steamed_pork_with_mustard_greens recipeCategory category:boiled_recipes cookbook:steamed_pork_with_mustard_greens recipeCategory category:chinese_recipes cookbook:steamed_pork_with_mustard_greens recipeCategory category:main_course_recipes cookbook:steamed_pork_with_mustard_greens recipeCategory category:medium_difficulty_recipes cookbook:steamed_pork_with_mustard_greens recipeCategory category:pork_recipes cookbook:steamed_pork_with_mustard_greens recipeCategory category:stir_fry_recipes cookbook:steamed_pork_with_mustard_greens recipeCuisine cookbook:cuisine_of_china cookbook:steamed_pork_with_mustard_greens recipeFoodstuff cookbook:cornstarch cookbook:steamed_pork_with_mustard_greens recipeFoodstuff cookbook:mustard_greens cookbook:steamed_pork_with_mustard_greens recipeFoodstuff cookbook:pepper cookbook:steamed_pork_with_mustard_greens recipeFoodstuff cookbook:pork cookbook:steamed_pork_with_mustard_greens recipeFoodstuff cookbook:soy_sauce cookbook:steamed_pork_with_mustard_greens recipeFoodstuff cookbook:sugar cookbook:steamed_pork_with_mustard_greens recipeFoodstuff cookbook:vegetable_oil cookbook:steamed_pork_with_mustard_greens recipeIngredient "1/2 teaspoon sugar" cookbook:steamed_pork_with_mustard_greens recipeIngredient "1 teaspoon cornstarch combined with 1 teaspoon cold water" cookbook:steamed_pork_with_mustard_greens recipeIngredient "1 teaspoon rice wine or water" cookbook:steamed_pork_with_mustard_greens recipeIngredient "2 Tablespoons black bean and garlic sauce" cookbook:steamed_pork_with_mustard_greens recipeIngredient "2 Tablespoons vegetable oil" cookbook:steamed_pork_with_mustard_greens recipeIngredient "2 teaspoons light soy sauce" cookbook:steamed_pork_with_mustard_greens recipeIngredient "3/4 pound pork tenderloin" cookbook:steamed_pork_with_mustard_greens recipeIngredient "About 10.5 ounces mustard greens" cookbook:steamed_pork_with_mustard_greens recipeIngredient "About 2 tablespoons water" cookbook:steamed_pork_with_mustard_greens recipeIngredient "Freshly ground black pepper" cookbook:steamed_pork_with_mustard_greens recipeInstructions ["Wash greens and discard tough stems. Bring a large pot of water to a boil, add greens and time 2 minutes. Drain and rinse with cold water to stop the cooking. Drain again, then cut greens into long diagonal strips.","In a medium bowl, combine cornstarch and water. Stir in sugar, soy sauce and rice wine. Cut pork into thin slices and add to the mixture. Marinate about 20 minutes, stirring occasionally.","Heat oil in a preheated wok or large heavy skillet over medium heat. Add black bean sauce and stir-fry 1 minute, then add pork and stir-fry 2 minutes. Add mustard greens and water. Mix well and simmer gently about 4 to 5 minutes, until pork is cooked through and greens are tender. Season with pepper and serve.","Chinese cuisine","Hakka cuisine","Braising","Hsiung, Deh-Ta. ''The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes''. New York: St. Martin's Griffin, 2002."] cookbook:steamed_pork_with_mustard_greens recipeYield 4 cookbook:steamed_pork_with_mustard_greens totalTime "1 hour" cookbook:steamed_pork_with_mustard_greens type cookbook:recipes cookbook:steamed_pork_with_mustard_greens url https://en.wikibooks.org/wiki/Cookbook:Steamed_Pork_With_Mustard_Greens cookbook:steamed_rice label "steamed rice" cookbook:steamed_rice label "steaming" cookbook:steamed_rice name "Steamed Rice" cookbook:steamed_rice recipeCategory category:boiled_recipes cookbook:steamed_rice recipeCategory category:recipes_with_images cookbook:steamed_rice recipeCategory category:recipes_with_metric_units cookbook:steamed_rice recipeCategory category:rice_recipes cookbook:steamed_rice recipeCategory category:side_dish_recipes cookbook:steamed_rice recipeIngredient "¼ teaspoon salt (optional)" cookbook:steamed_rice recipeIngredient "1 part rice - 1 cup (250ml, 8.5 fl oz) is enough rice for three adults." cookbook:steamed_rice recipeIngredient "2 parts water" cookbook:steamed_rice recipeInstructions ["The universal rule with cooking steamed rice is that the proportion of water should be double that of the rice. If you use one cup of rice you must use two cups of water. If you use two cups of rice you must use four cups of water.","Place the rice in a deep saucepan with lid","There is no need to wash the rice but you can if you choose to."] cookbook:steamed_rice type cookbook:recipes cookbook:steamed_rice url https://en.wikibooks.org/wiki/Cookbook:Steamed_Rice cookbook:steamed_sweet_rice label "steamed sweet rice" cookbook:steamed_sweet_rice name "Steamed Sweet Rice" cookbook:steamed_sweet_rice recipeCategory category:boiled_recipes cookbook:steamed_sweet_rice recipeCategory category:japanese_recipes cookbook:steamed_sweet_rice recipeCategory category:recipes_with_metric_units cookbook:steamed_sweet_rice recipeCategory category:rice_recipes cookbook:steamed_sweet_rice recipeCategory category:side_dish_recipes cookbook:steamed_sweet_rice recipeCuisine cookbook:cuisine_of_japan cookbook:steamed_sweet_rice recipeIngredient "1 1/2 cups (360 ml) sweet glutinous rice (mochi gome)" cookbook:steamed_sweet_rice recipeIngredient "Water" cookbook:steamed_sweet_rice recipeInstructions ["Place sweet glutinous rice in a medium bowl.","Wash rice thoroughly in cool water, rinsing and repeating until water is clear, drain, then return rice to bowl.","Add 3 cups (720 ml) water.","Soak 6 hours or overnight.","Drain well and spread rice evenly in a round, 8 or 9 inch (20cm), shallow baking pan and add 1\/3 cup (80 ml) water.","In a wok bring about 4 cups (950 ml) water to a boil over medium high heat.","Place a steamer tray in the wok.","Cover the pan of rice and place on the tray over the boiling water.","Steam for 30 minutes. If rice is not tender, sprinkle with 2 or 3 tablespoons of water and steam it 5 minutes more.","When tender, remove steamer tray from wok."] cookbook:steamed_sweet_rice type cookbook:recipes cookbook:steamed_sweet_rice url https://en.wikibooks.org/wiki/Cookbook:Steamed_Sweet_Rice cookbook:steamer label "steamer" cookbook:steaming label "steam" cookbook:steaming label "steamed" cookbook:steaming label "steaming" cookbook:steaming name "Steaming" cookbook:steaming type cookbook:cooking_techniques cookbook:steaming url https://en.wikibooks.org/wiki/Cookbook:Steaming cookbook:steva label "stevia" cookbook:stevia label "stevia" cookbook:stewed_dry_figs_dessert difficulty 2 cookbook:stewed_dry_figs_dessert label "stewed dry figs dessert" cookbook:stewed_dry_figs_dessert name "Stewed dry figs dessert" cookbook:stewed_dry_figs_dessert name "Stewed Dry Figs Dessert" cookbook:stewed_dry_figs_dessert recipeCategory category:albanian_recipes cookbook:stewed_dry_figs_dessert recipeCategory category:baked_recipes cookbook:stewed_dry_figs_dessert recipeCategory category:boiled_recipes cookbook:stewed_dry_figs_dessert recipeCategory category:dessert_recipes cookbook:stewed_dry_figs_dessert recipeCategory category:easy_recipes cookbook:stewed_dry_figs_dessert recipeCategory category:fig_recipes cookbook:stewed_dry_figs_dessert recipeCategory category:recipes_with_metric_units cookbook:stewed_dry_figs_dessert recipeCuisine cookbook:cuisine_of_albania cookbook:stewed_dry_figs_dessert recipeFoodstuff cookbook:cinnamon cookbook:stewed_dry_figs_dessert recipeFoodstuff cookbook:fig cookbook:stewed_dry_figs_dessert recipeFoodstuff cookbook:milk cookbook:stewed_dry_figs_dessert recipeFoodstuff cookbook:sugar cookbook:stewed_dry_figs_dessert recipeIngredient "1 cup (240g) finely-grated figs" cookbook:stewed_dry_figs_dessert recipeIngredient "1 cup (240g) sugar" cookbook:stewed_dry_figs_dessert recipeIngredient "4 cups (900ml) milk" cookbook:stewed_dry_figs_dessert recipeIngredient "cinnamon" cookbook:stewed_dry_figs_dessert recipeInstructions ["Stir sugar into milk, bring to a boil and remove from heat. Add figs slowly, stirring continuously.","Pour into earthenware serving bowls and bake in moderate oven (350F, 180c) for 10 minutes.","Chill and sprinkle with cinnamon."] cookbook:stewed_dry_figs_dessert recipeYield 4 cookbook:stewed_dry_figs_dessert totalTime "15 minutes" cookbook:stewed_dry_figs_dessert type cookbook:recipes cookbook:stewed_dry_figs_dessert url https://en.wikibooks.org/wiki/Cookbook:Stewed_dry_figs_dessert cookbook:stewed_dry_figs_dessert url https://en.wikibooks.org/wiki/Cookbook:Stewed_Dry_Figs_Dessert cookbook:stewed_oysters label "stewed oysters" cookbook:stewed_oysters name "Stewed Oysters" cookbook:stewed_oysters recipeCategory category:oyster_recipes cookbook:stewed_oysters recipeCategory category:recipes_with_metric_units cookbook:stewed_oysters recipeCategory category:stew_recipes cookbook:stewed_oysters recipeEquipment cookbook:saucepan cookbook:stewed_oysters recipeFoodstuff cookbook:bay_leaf cookbook:stewed_oysters recipeFoodstuff cookbook:butter cookbook:stewed_oysters recipeFoodstuff cookbook:cream cookbook:stewed_oysters recipeFoodstuff cookbook:flour cookbook:stewed_oysters recipeFoodstuff cookbook:nutmeg cookbook:stewed_oysters recipeFoodstuff cookbook:oyster cookbook:stewed_oysters recipeFoodstuff cookbook:pepper cookbook:stewed_oysters recipeFoodstuff cookbook:salt cookbook:stewed_oysters recipeIngredient "1/4 cup cream" cookbook:stewed_oysters recipeIngredient "1/4 teaspoon mace" cookbook:stewed_oysters recipeIngredient "1 tablespoon butter" cookbook:stewed_oysters recipeIngredient "1 tablespoon flour" cookbook:stewed_oysters recipeIngredient "24 raw oysters" cookbook:stewed_oysters recipeIngredient "2 bay leaves" cookbook:stewed_oysters recipeIngredient "2 ounces (55g) butter" cookbook:stewed_oysters recipeIngredient "salt, black pepper, nutmeg, to taste." cookbook:stewed_oysters recipeIngredient "salt, mace, and pepper, to taste" cookbook:stewed_oysters recipeIngredient "Two dozen (24) raw oysters" cookbook:stewed_oysters recipeInstructions ["If using live oysters, shuck the oysters and save with the liquid in the shell.","Beat the butter smooth with the flour.","Put the oysters in a pan over medium heat. When they become hot, stir in the cream, butter, and flour. Season to taste with salt, mace, and pepper.","They should be served as soon as they are taken off the fire."] cookbook:stewed_oysters type cookbook:recipes cookbook:stewed_oysters url https://en.wikibooks.org/wiki/Cookbook:Stewed_Oysters cookbook:stewed_prunes label "stewed prunes" cookbook:stewing label "stewed" cookbook:stewing label "stewing" cookbook:stewing name "Stewing" cookbook:stewing type cookbook:cooking_techniques cookbook:stewing url https://en.wikibooks.org/wiki/Cookbook:Stewing cookbook:stew label "stew" cookbook:stew label "stewed" cookbook:stew label "stews" cookbook:stew name "Stew" cookbook:stew recipeCategory category:stew_recipes cookbook:stew,_three-meat recipeCategory category:american_recipes cookbook:stew,_three-meat recipeCategory category:bacon_recipes cookbook:stew,_three-meat recipeCategory category:camping_recipes cookbook:stew,_three-meat recipeCategory category:chicken_recipes cookbook:stew,_three-meat recipeCategory category:meat_recipes cookbook:stew,_three-meat recipeCategory category:sausage_recipes cookbook:stew,_three-meat recipeCuisine cookbook:cuisine_of_the_united_states cookbook:stew,_three-meat recipeCuisine cookbook:louisiana_creole_cuisine cookbook:stew,_three-meat recipeCuisine cookbook:new_england_cuisine cookbook:stew,_three-meat type cookbook:recipes cookbook:stew type cookbook:recipes cookbook:stew url https://en.wikibooks.org/wiki/Cookbook:Stew cookbook:sticky_date_pudding name "Sticky date pudding" cookbook:sticky_date_pudding name "Sticky Date Pudding" cookbook:sticky_date_pudding recipeCategory category:australian_recipes cookbook:sticky_date_pudding recipeCategory category:baking_recipes cookbook:sticky_date_pudding recipeCategory category:date_recipes cookbook:sticky_date_pudding recipeCategory category:dessert_recipes cookbook:sticky_date_pudding recipeCategory category:pudding_and_custard_recipes cookbook:sticky_date_pudding recipeCategory category:recipes_with_metric_units cookbook:sticky_date_pudding recipeIngredient "1½ cups (360ml) of castor sugar" cookbook:sticky_date_pudding recipeIngredient "1 cup (240ml) of light oil" cookbook:sticky_date_pudding recipeIngredient "1 cup (240ml) pitted dates" cookbook:sticky_date_pudding recipeIngredient "1 cup (240ml) water" cookbook:sticky_date_pudding recipeIngredient "1 tsp bicarbonate of soda" cookbook:sticky_date_pudding recipeIngredient "2 cups (480ml) brown sugar" cookbook:sticky_date_pudding recipeIngredient "2 cups (480ml) of plain four" cookbook:sticky_date_pudding recipeIngredient "2 tsp mixed spice" cookbook:sticky_date_pudding recipeIngredient "2 tsp of vanilla essence" cookbook:sticky_date_pudding recipeIngredient "2 tsp salt" cookbook:sticky_date_pudding recipeIngredient "4 eggs (at room temperature for best results)" cookbook:sticky_date_pudding recipeIngredient "500ml cream" cookbook:sticky_date_pudding recipeIngredient "Further tsp bicarbonate of soda" cookbook:sticky_date_pudding recipeInstructions ["Place 2 cup brown sugar and 1 cup of water in top of double saucepan,","Over simmering heat stir until caramel formed (i.e. all brown sugar dissolved)","Remove top saucepan, set aside to cool.","Chop dates roughly, place in saucepan, cover with only enough water to cover and add 1 tsp bicarb.","Bring to boil, and simmer for 1 minute (it will froth up from the bicarb, if so remove from heat once foam reaches the top of the saucepan)","Set aside to cool","Preheat oven to 180\u00b0C","Grease and line cake tin. (Cannot emphasise enough that the tin MUST be papered - I learnt the hard way.)","Sift dry ingredients (I like to do this twice)","Beat eggs lightly","Add castor sugar and beat as for making a sponge; really light and fluffy","Fold in oil and vanilla essence, but don\u2019t over-mix this otherwise you\u2019ll lose all the air in the egg mixture","Fold in the sifted flour, bicarb, and salt.","Fold in the cooled date mixture","Pour into prepared tin","Bake in oven","Test cake with skewer, skewer should come out dry","Remove from oven leave pudding in the papered tin","Use a skewer to create lots of holes throughout the hot pudding","Pour approximately 1 cup of caramel mixture onto the hot pudding; this will soak into the holes of the pudding","1 cup of brown sugar","100g butter","1 cup of cream","tip cake out of pan","slice into desired portions","place slice in bowl, drizzle with butterscotch sauce","serve immediately with cream or ice cream"] cookbook:sticky_date_pudding type cookbook:recipes cookbook:sticky_date_pudding url https://en.wikibooks.org/wiki/Cookbook:Sticky_date_pudding cookbook:sticky_date_pudding url https://en.wikibooks.org/wiki/Cookbook:Sticky_Date_Pudding cookbook:sticky_toffee_pudding difficulty 3 cookbook:sticky_toffee_pudding label "sticky toffee pudding" cookbook:sticky_toffee_pudding name "Sticky Toffee Pudding" cookbook:sticky_toffee_pudding recipeCategory category:baking_recipes cookbook:sticky_toffee_pudding recipeCategory category:cake_recipes cookbook:sticky_toffee_pudding recipeCategory category:date_recipes cookbook:sticky_toffee_pudding recipeCategory category:dessert_recipes cookbook:sticky_toffee_pudding recipeCategory category:medium_difficulty_recipes cookbook:sticky_toffee_pudding recipeCategory category:recipes_with_images cookbook:sticky_toffee_pudding recipeCategory category:sauce_recipes cookbook:sticky_toffee_pudding recipeIngredient "1 1/2 cups flour" cookbook:sticky_toffee_pudding recipeIngredient "1/2 teaspoon ground cloves" cookbook:sticky_toffee_pudding recipeIngredient "1/4 cup (1/2 stick) unsalted butter" cookbook:sticky_toffee_pudding recipeIngredient "1/4 cup (1/2 stick) unsalted butter, room temperature" cookbook:sticky_toffee_pudding recipeIngredient "1/4 teaspoon freshly ground nutmeg" cookbook:sticky_toffee_pudding recipeIngredient "1 cup chopped toasted walnuts" cookbook:sticky_toffee_pudding recipeIngredient "1 cup (packed) dark brown sugar" cookbook:sticky_toffee_pudding recipeIngredient "1 cup whipping cream" cookbook:sticky_toffee_pudding recipeIngredient "2/3 cups sugar" cookbook:sticky_toffee_pudding recipeIngredient "2 large eggs" cookbook:sticky_toffee_pudding recipeIngredient "2 teaspoons baking powder" cookbook:sticky_toffee_pudding recipeIngredient "3/4 teaspoon baking soda" cookbook:sticky_toffee_pudding recipeInstructions ["Preheat oven to 350 F.","Sift dry ingredients together.","Cream butter, sugar and eggs together.","Combine wet and dry ingredients, mixing just until blended. Mix in walnuts.","Pour batter into 8x8 buttered pan and bake until skewer comes out clean, about 25 minutes.","Meanwhile, make the toffee sauce:","* Combine half of cream with sugar and butter in heavy large saucepan.","* Boil over medium-high heat until mixture thickens slightly and is deep golden, stirring constantly, about 10 minutes.","* Remove from heat; cool 5 minutes.","* Gradually whisk in remainder of cream (mixture will bubble vigorously). Stir over low heat until mixture is smooth.","Poke warm cake all over with a chopstick or the handle of a wooden spoon and pour half of toffee sauce over, making sure it soaks into all parts of the cake. Let sit for at least 30 minutes."] cookbook:sticky_toffee_pudding recipeYield 9 cookbook:sticky_toffee_pudding totalTime "40 mins, plus resting" cookbook:sticky_toffee_pudding type cookbook:recipes cookbook:sticky_toffee_pudding url https://en.wikibooks.org/wiki/Cookbook:Sticky_Toffee_Pudding cookbook:stinging_nettle name "Stinging Nettle" cookbook:stinging_nettle type cookbook:ingredients cookbook:stinging_nettle type cookbook:vegetable cookbook:stinging_nettle url https://en.wikibooks.org/wiki/Cookbook:Stinging_Nettle cookbook:sting'in_nettle_pesto label "sting'in nettle pesto" cookbook:sting'in_nettle_pesto name "Sting'in Nettle Pesto" cookbook:sting'in_nettle_pesto recipeCategory category:native_american_recipes cookbook:sting\'in_nettle_pesto recipeCategory category:native_american_recipes cookbook:sting'in_nettle_pesto recipeCuisine cookbook:native_american_cuisine cookbook:sting\'in_nettle_pesto recipeCuisine cookbook:native_american_cuisine cookbook:sting'in_nettle_pesto recipeIngredient "¼ cup Parmesan cheese" cookbook:sting'in_nettle_pesto recipeIngredient "1/3 cup extra virgin olive oil" cookbook:sting'in_nettle_pesto recipeIngredient "1/3cup hazelnuts/pine nuts/walnuts, lightly toasted" cookbook:sting'in_nettle_pesto recipeIngredient "2 tsp. black pepper" cookbook:sting'in_nettle_pesto recipeIngredient "2 tsp. Lemon juice" cookbook:sting'in_nettle_pesto recipeIngredient "3 garlic cloves" cookbook:sting'in_nettle_pesto recipeIngredient "5 cups freshly foraged Nettles" cookbook:sting'in_nettle_pesto recipeInstructions ["Dry saut\u00e9 or roast nuts until slightly browned","With thick gloves, place Nettles in boiling water for one minute. Place in ice water bath to stop the cooking process. Drain.","Blend all ingredients until smooth. Or smash with mortal and pestle for coarser consistency."] cookbook:sting'in_nettle_pesto recipeNotes "*Pesto can be used in wide variety of dishes from simple but zesty pasta to rubs for meat and fish. Hazelnuts, walnuts, and pine nuts can be used separate or mixed depending on what is available. " cookbook:sting'in_nettle_pesto type cookbook:recipes cookbook:sting\'in_nettle_pesto type cookbook:recipes cookbook:sting'in_nettle_pesto url https://en.wikibooks.org/wiki/Cookbook:Sting'in_Nettle_Pesto cookbook:stinky_tofu label "stinky tofu" cookbook:stir_fried_seafood_with_noodles name "Stir fried seafood with noodles" cookbook:stir_fried_seafood_with_noodles name "Stir Fried Seafood with Noodles" cookbook:stir_fried_seafood_with_noodles recipeCategory category:asian_recipes cookbook:stir_fried_seafood_with_noodles recipeCategory category:easy_recipes cookbook:stir_fried_seafood_with_noodles recipeCategory category:noodle_recipes cookbook:stir_fried_seafood_with_noodles recipeCategory category:recipes_with_images cookbook:stir_fried_seafood_with_noodles recipeCategory category:recipes_with_metric_units cookbook:stir_fried_seafood_with_noodles recipeCategory category:seafood_recipes cookbook:stir_fried_seafood_with_noodles recipeCategory category:shrimp_recipes cookbook:stir_fried_seafood_with_noodles recipeCategory category:sprout_recipes cookbook:stir_fried_seafood_with_noodles recipeCategory category:stir_fry_recipes cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:bean_sprout cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:cabbage cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:garlic cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:green_onion cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:oil_and_fat cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:pasta cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:pepper cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:salt cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:shrimp cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:soy_sauce cookbook:stir_fried_seafood_with_noodles recipeFoodstuff cookbook:sugar cookbook:stir_fried_seafood_with_noodles recipeIngredient "100 g cabbage, cut to a size that can be conveniently eaten" cookbook:stir_fried_seafood_with_noodles recipeIngredient "150 g bean sprouts, rinsed in hot water" cookbook:stir_fried_seafood_with_noodles recipeIngredient "1 pack (500 g) Hong Kong style egg noodles, rehydrated and boiled if needed" cookbook:stir_fried_seafood_with_noodles recipeIngredient "1 tbsp. pepper" cookbook:stir_fried_seafood_with_noodles recipeIngredient "1 tbsp. salt" cookbook:stir_fried_seafood_with_noodles recipeIngredient "1 tbsp. sugar" cookbook:stir_fried_seafood_with_noodles recipeIngredient "200 g shrimp, remove the shell (leave the tail: optional)" cookbook:stir_fried_seafood_with_noodles recipeIngredient "2 cloves garlic, crushed" cookbook:stir_fried_seafood_with_noodles recipeIngredient "2 scallion, cut 1 cm" cookbook:stir_fried_seafood_with_noodles recipeIngredient "2 tbsp. light soy sauce" cookbook:stir_fried_seafood_with_noodles recipeIngredient "2 tbsp. oil" cookbook:stir_fried_seafood_with_noodles recipeIngredient "5 fishball, cut 1 cm" cookbook:stir_fried_seafood_with_noodles recipeInstructions ["Heat the oil on a non-stick pan, fry the garlic for about 10 seconds until golden brown","Add the fishball and shrimp. Stir fry until the shrimp and fishball just begin to change color.","Add the cabbage and scallion and stir fry at least until all ingredients are hot.","Add the noodles and stir fry until all ingredients are hot.","Add the bean sprouts, light soy sauce, salt, sugar and pepper. Mix well and stir fry (perhaps on reduced heat) until all ingredients are hot, taking care to not cook so long as to overly wilt the bean sprouts.","Serve immediately with fried onion."] cookbook:stir_fried_seafood_with_noodles type cookbook:recipes cookbook:stir_fried_seafood_with_noodles url https://en.wikibooks.org/wiki/Cookbook:Stir_fried_seafood_with_noodles cookbook:stir_fried_seafood_with_noodles url https://en.wikibooks.org/wiki/Cookbook:Stir_Fried_Seafood_with_Noodles cookbook:stir-frying label "stir fried" cookbook:stir-frying label "stir-fried" cookbook:stir-frying label "stir-fries" cookbook:stir-frying label "stir fry" cookbook:stir-frying label "stir-fry" cookbook:stir-frying label "stir-frying" cookbook:stir-frying name "Stir-fry" cookbook:stir-frying name "Stir-frying" cookbook:stir-frying type cookbook:cooking_techniques cookbook:stir-frying url https://en.wikibooks.org/wiki/Cookbook:Stir-fry cookbook:stir-frying url https://en.wikibooks.org/wiki/Cookbook:Stir-frying cookbook:stir_fry,_peanut_chicken recipeCategory category:peanut_recipes cookbook:stir_fry,_peanut_chicken type cookbook:recipes cookbook:stir_fry_veggies_and_poached_egg label "stir fry veggies and poached egg" cookbook:stir_fry_veggies_and_poached_egg name "Stir fry veggies and Poached egg" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Cabbage" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Chillis" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Coriander" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Garlic" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Onions" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Oyster mushrooms" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Red bell pepper" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Sweet chilli sauce" cookbook:stir_fry_veggies_and_poached_egg recipeIngredient "Yellow bell pepper" cookbook:stir_fry_veggies_and_poached_egg recipeInstructions ["Cook onions till translucent then add your garlic. Cook till fragrant","Add the mushrooms cook till it starts to brown","Add in the bell peppers & chilli and cook for 2 mins","Add in the cabbage and cook for 2 mins add in the coriander and sweet chilli cook for 1 min then serve","Let the water boil add in vinegar.","Break the egg in a bowl or small container","Once water is boiled swirl the water anti clockwise for like 20secs then place the egg in the middle of the swirl cook for 2 mins or more depending on your preference<\/text>"] cookbook:stir_fry_veggies_and_poached_egg type cookbook:recipes cookbook:stir_fry_veggies_and_poached_egg url https://en.wikibooks.org/wiki/Cookbook:Stir_fry_veggies_and_Poached_egg cookbook:stirring label "stir" cookbook:stirring label "stir in" cookbook:stockfish label "stockfish" cookbook:stock label "beef stock" cookbook:stock label "broth" cookbook:stock label "chicken bouillon" cookbook:stock label "chicken broth" cookbook:stock label "chicken stock" cookbook:stock label "chicken stock/bouillon" cookbook:stock label "fowl stock" cookbook:stock label "meat stock" cookbook:stock label "pork broth" cookbook:stock label "pork stock" cookbook:stock label "soup stock" cookbook:stock label "stock" cookbook:stock label "stock or broth" cookbook:stock label "veal stock" cookbook:stock label "vegetable stock" cookbook:stock label "vegetarian bouillon" cookbook:stock label "white vegetable stock" cookbook:stock name "Chicken Broth" cookbook:stock name "Stock" cookbook:stock name "Vegetable Stock" cookbook:stock_pot label "soup pot" cookbook:stock_pot label "stock pot" cookbook:stockpot label "stockpot" cookbook:stock_pot label "stock pots" cookbook:stock_pot name "Stock pot" cookbook:stock_pot name "Stock Pot" cookbook:stock_pot type cookbook:cookbook/equipment cookbook:stock_pot url https://en.wikibooks.org/wiki/Cookbook:Stock_pot cookbook:stock_pot url https://en.wikibooks.org/wiki/Cookbook:Stock_Pot cookbook:stock recipeCategory category:stock_recipes cookbook:stock type cookbook:ingredients cookbook:stock url https://en.wikibooks.org/wiki/Cookbook:Chicken_Broth cookbook:stock url https://en.wikibooks.org/wiki/Cookbook:Stock cookbook:stock url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Stock cookbook:stock#vegetable_stock label "brown vegetable stock" cookbook:stollen difficulty 3 cookbook:stollen label "stollen" cookbook:stollen name "Stollen" cookbook:stollen recipeCategory category:baking_recipes cookbook:stollen recipeCategory category:bread_recipes cookbook:stollen recipeCategory category:cake_recipes cookbook:stollen recipeCategory category:christmas_recipes cookbook:stollen recipeCategory category:dessert_recipes cookbook:stollen recipeCategory category:fruit_recipes cookbook:stollen recipeCategory category:medium_difficulty_recipes cookbook:stollen recipeCategory category:recipes_with_metric_units cookbook:stollen recipeFoodstuff cookbook:rum cookbook:stollen recipeIngredient "½oz/15g icing sugar" cookbook:stollen recipeIngredient "¾ oz/20g yeast" cookbook:stollen recipeIngredient "¼ teaspoon salt" cookbook:stollen recipeIngredient "1½oz/40g chopped almonds" cookbook:stollen recipeIngredient "1½ tablespoons warm water" cookbook:stollen recipeIngredient "1 egg, well beaten" cookbook:stollen recipeIngredient "1 lb/450g plain flour (or all-purpose flour)" cookbook:stollen recipeIngredient "2oz/50g candied citrus peel" cookbook:stollen recipeIngredient "2oz/50g currants" cookbook:stollen recipeIngredient "2oz/50g halved maraschino cherries" cookbook:stollen recipeIngredient "2oz/50g seedless raisins" cookbook:stollen recipeIngredient "3oz/75g sugar" cookbook:stollen recipeIngredient "4 tablespoons dark rum or brandy" cookbook:stollen recipeIngredient "5 fl oz/150ml milk" cookbook:stollen recipeIngredient "5oz/150g butter, 3oz/100g diced and softened, 2oz/50g melted" cookbook:stollen recipeIngredient "grated rind ½ lemon" cookbook:stollen recipeInstructions ["Put the raisins, currents, citrus peel and cherries in a bowl with the rum\/brandy and leave them to soak for at least one hour.","In a small bowl, stir the yeast and one teaspoon of the sugar into the water. Leave this for five minutes for fresh yeast and fifteen minutes for dried yeast.","Sprinkle 1\u00bd tablespoons of the flour into the fruit together with the almonds. Stir the mixture until the flour is completely absorbed.","Warm the milk until it is lukewarm and stir in the remaining sugar until it has dissolved. Then, stir in the lemon rind.","Place all but 2 oz\/50g of the flour in a large bowl with the salt. Pour in the yeast mixture and mix thoroughly.","Add the egg and the milk and sugar mixture to the flour and then beat in the softened butter.","Mix everything into a dough, turn it onto a floured work surface and knead it, using the rest of the flour, until it is no longer sticky.","Gradually add the fruit and almonds whilst continuing to knead the dough.","Clean the large bowl and brush the inside with one tablespoon of the melted butter.","Brush the top of the dough with another two tablespoons of the melted butter and place it in the bowl.","Cover the dough with a clean cloth and leave it for two hours, or until it has doubled in size.","Punch down the dough and leave it to rest for ten minutes.","Roll the dough into a rectangle 12 x 8 ins (30 x 20 cms) and brush it with the remaining melted butter.","Fold two opposite sides of the rectangle towards the middle, overlapping them slightly. Press the joint gently to keep it in place.","Taper the ends of the loaf slightly and push the sides gently together to form a mound in the middle. The loaf should be about 3\u00bd ins (9cm) wide and 14 ins (35cm) long.","Place the loaf on a floured baking sheet and brush it with any remaining melted butter. Leave it in a warm place for an hour or until it has doubled in size.","Pre-heat the oven to 375\u00b0F\/190\u00b0C.","Bake the Stollen for 45 minutes or until it is brown and crusty.","Allow the Stollen to cool and then sift the icing sugar over the top."] cookbook:stollen recipeYield 14 inch cake cookbook:stollen totalTime "2 hours" cookbook:stollen type cookbook:recipes cookbook:stollen url https://en.wikibooks.org/wiki/Cookbook:Stollen cookbook:stomach_sweetbread label "stomach sweetbread" cookbook:stomach_sweetbread name "Stomach Sweetbread" cookbook:stomach_sweetbread type cookbook:ingredients cookbook:stomach_sweetbread type cookbook:meat_and_poultry cookbook:stomach_sweetbread url https://en.wikibooks.org/wiki/Cookbook:Stomach_Sweetbread cookbook:stoofperen label "stoofperen" cookbook:stoofvlees difficulty 2 cookbook:stoofvlees label "stoofvlees" cookbook:stoofvlees name "Stoofvlees" cookbook:stoofvlees recipeCategory category:beef_recipes cookbook:stoofvlees recipeCategory category:beer_recipes cookbook:stoofvlees recipeCategory category:belgian_recipes cookbook:stoofvlees recipeCategory category:braised_recipes cookbook:stoofvlees recipeCategory category:easy_recipes cookbook:stoofvlees recipeCategory category:main_course_recipes cookbook:stoofvlees recipeCategory category:recipes_with_metric_units cookbook:stoofvlees recipeCuisine cookbook:cuisine_of_belgium cookbook:stoofvlees recipeIngredient "1 bottle of dark beer (preferably Trappist, but any dark beer will do)" cookbook:stoofvlees recipeIngredient "1 bottle off cherry beer (but any kind blond beer would also work)" cookbook:stoofvlees recipeIngredient "2 onions" cookbook:stoofvlees recipeIngredient "500 g of beef suitable for stew (e.g., from the neck), steak or low fat meat won't do the trick" cookbook:stoofvlees recipeIngredient "A plate witch flour, mixed with pepper and salt" cookbook:stoofvlees recipeIngredient "A slice of bread with mustard on one side" cookbook:stoofvlees recipeIngredient "Two bay leaves and thyme" cookbook:stoofvlees recipeInstructions ["Dice the meat into 2 cm cubes","Mix the meat with the flour until it's lightly coated.","Bake the meat in a pan with butter (not oil) until brown, it has to be brown in order to add colour to the sauce.","Put aside.","Bake the onion in a pot with butter again.","When it changes colour, add the meat and pour in the beer.","Put the herbs in and put the slice of bread with the mustard side down on the meat. Close the pot with a lid but put a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)","Cook it on a low heat for two to three hours, or as I like it best, put it in an 100 \u00b0C oven for about four to five hours. Before serving you can mix some vinegar in the dish to spice it up a little."] cookbook:stoofvlees recipeYield 4 cookbook:stoofvlees totalTime "2-3 hours" cookbook:stoofvlees type cookbook:recipes cookbook:stoofvlees url https://en.wikibooks.org/wiki/Cookbook:Stoofvlees cookbook:stovetop_mac_n'_cheese name "Stovetop Mac n' Cheese" cookbook:stovetop_mac_n'_cheese recipeCategory category:american_recipes cookbook:stovetop_mac_n'_cheese recipeCategory category:boiled_recipes cookbook:stovetop_mac_n'_cheese recipeCategory category:cheese_recipes cookbook:stovetop_mac_n'_cheese recipeCategory category:pasta_recipes cookbook:stovetop_mac_n'_cheese recipeCategory category:side_dish_recipes cookbook:stovetop_mac_n'_cheese recipeCuisine cookbook:cuisine_of_the_united_states cookbook:stovetop_mac_n'_cheese recipeCuisine cookbook:louisiana_creole_cuisine cookbook:stovetop_mac_n'_cheese recipeCuisine cookbook:new_england_cuisine cookbook:stovetop_mac_n'_cheese recipeFoodstuff cookbook:butter cookbook:stovetop_mac_n'_cheese recipeFoodstuff cookbook:cheddar_cheese cookbook:stovetop_mac_n'_cheese recipeFoodstuff cookbook:cream cookbook:stovetop_mac_n'_cheese recipeFoodstuff cookbook:egg cookbook:stovetop_mac_n'_cheese recipeFoodstuff cookbook:flour cookbook:stovetop_mac_n'_cheese recipeFoodstuff cookbook:gruyère_cheese cookbook:stovetop_mac_n'_cheese recipeFoodstuff cookbook:macaroni cookbook:stovetop_mac_n'_cheese recipeFoodstuff cookbook:monterey_jack_cheese cookbook:stovetop_mac_n'_cheese recipeIngredient "1/2 pound elbow macaroni" cookbook:stovetop_mac_n'_cheese recipeIngredient "1 cup each shredded mild Cheddar, Gruyere, Fontina, and Monterey Jack cheese" cookbook:stovetop_mac_n'_cheese recipeIngredient "3 Tbsp flour" cookbook:stovetop_mac_n'_cheese recipeIngredient "3 Tbsp unsalted butter" cookbook:stovetop_mac_n'_cheese recipeIngredient "4 egg yolks, beaten" cookbook:stovetop_mac_n'_cheese recipeIngredient "6 ounces heavy cream" cookbook:stovetop_mac_n'_cheese recipeInstructions ["Heat 1 gallon water to a rolling boil. Add salt and macaroni and cook macaroni to al dente.","While pasta boils, melt butter in a saucepan or a saucier over medium low heat and cook until bubbling ceases.","Whisk in flour and cook, whisking continuously, until blonde color is achieved.","Temper in egg yolk. Add cheese and bring to just below a simmer. Cook, whisking continuously, until slightly thickened. Fold in macaroni and serve warm."] cookbook:stovetop_mac_n'_cheese type cookbook:recipes cookbook:stovetop_mac_n\'_cheese type cookbook:recipes cookbook:stovetop_mac_n'_cheese url https://en.wikibooks.org/wiki/Cookbook:Stovetop_Mac_n'_Cheese cookbook:stovies label "stovies" cookbook:stovies name "Stovies" cookbook:stovies recipeCategory category:beef_recipes cookbook:stovies recipeCategory category:main_course_recipes cookbook:stovies recipeCategory category:onion_recipes cookbook:stovies recipeCategory category:pan_fried_recipes cookbook:stovies recipeCategory category:potato_recipes cookbook:stovies recipeCategory category:scottish_recipes cookbook:stovies recipeCuisine cookbook:cuisine_of_scotland cookbook:stovies recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:stovies recipeIngredient "125-250g (4-8 ounces) cooked beef or lamb (leftovers from a roast dinner)" cookbook:stovies recipeIngredient "1 kg (2 pounds) potatoes" cookbook:stovies recipeIngredient "2 -3 tablespoons finely chopped parsley, chives, or spring onions" cookbook:stovies recipeIngredient "3 medium onions, roughly chopped" cookbook:stovies recipeIngredient "50g (2 oz.) beef dripping or butter" cookbook:stovies recipeIngredient "Seasoning salt, freshly ground black pepper, allspice, or grated nutmeg" cookbook:stovies recipeInstructions ["Heat fat in a large heavy-base pot (one with a tight-fitting lid) and add the onions. Cook until lightly brown. Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5mm (1\/4-inch) thick. Or slice roughly in different thickness so that the thin go into a mush, while the others stay whole. Add them to the pot with the onions and stir well. coating all sides with the fat.","Put the lid on and cook over a very low heat, shaking the pot once or twice to prevent sticking, until the potatoes are cooked. Add the meat, mix through, and turn up the heat to brown a little. Serve with brown sauce.","[http:\/\/www.dsl.ac.uk\/dsl\/getent4.php?plen=8753&startset=40575673&dtext=snd&query=STOVE "Stove"] in the Dictionary of the Scots Language","[http:\/\/www.scotlandontv.tv\/scotland_on_tv\/video.html?vxSiteId=60fdd544-9c52-4e17-be7e-57a2a2d76992&vxChannel=Food%20Recipes&vxClipId=1380_SMG1132&vxBitrate=300 Head Chef] of Glasgow's Oran Mor Restaurant states that the dish can be created from any ingredients left in your fridge"] cookbook:stovies type cookbook:recipes cookbook:stovies url https://en.wikibooks.org/wiki/Cookbook:Stovies cookbook:stracciatella_ii name "Stracciatella II" cookbook:stracciatella_ii name "Tuscan soup" cookbook:stracciatella_ii name "Tuscan Soup" cookbook:stracciatella_ii recipeCategory category:italian_recipes cookbook:stracciatella_ii recipeCategory category:soup_recipes cookbook:stracciatella_ii recipeCuisine cookbook:cuisine_of_italy cookbook:stracciatella_ii recipeFoodstuff cookbook:egg cookbook:stracciatella_ii recipeIngredient "eggs" cookbook:stracciatella_ii recipeIngredient "stock" cookbook:stracciatella_ii type cookbook:recipes cookbook:stracciatella_ii url https://en.wikibooks.org/wiki/Cookbook:Stracciatella_II cookbook:stracciatella_ii url https://en.wikibooks.org/wiki/Cookbook:Tuscan_soup cookbook:stracciatella_ii url https://en.wikibooks.org/wiki/Cookbook:Tuscan_Soup cookbook:straciatella name "Straciatella" cookbook:straciatella recipeCategory category:boiled_recipes cookbook:straciatella recipeCategory category:egg_recipes cookbook:straciatella recipeCategory category:italian_recipes cookbook:straciatella recipeCategory category:recipes_with_images cookbook:straciatella recipeCategory category:soup_recipes cookbook:straciatella recipeCuisine cookbook:cuisine_of_italy cookbook:straciatella recipeFoodstuff cookbook:egg cookbook:straciatella recipeFoodstuff cookbook:parmesan_cheese cookbook:straciatella recipeFoodstuff cookbook:parsley cookbook:straciatella recipeFoodstuff cookbook:pepper cookbook:straciatella recipeFoodstuff cookbook:stock cookbook:straciatella recipeIngredient "1/2 cup of shredded parmesan cheese" cookbook:straciatella recipeIngredient "2 large eggs" cookbook:straciatella recipeIngredient "4 cups of chicken broth" cookbook:straciatella recipeIngredient "Black pepper to taste (~1 tsp.)" cookbook:straciatella recipeIngredient "fresh chopped parsley (~1/4 cup)" cookbook:straciatella recipeInstructions ["Put the broth in a large pot, and bring to a boil","Separately, combine eggs, cheese, and parsley, and beat until the cheese and parsley are wet","Once the broth is at a rolling boil, use a whisk to set the fluid whirling","*Slowly add the egg mixture, keeping the broth at a boil so the egg cooks quickly","*Remove from heat, and add pepper","*Serve immediately, or reheat and serve very hot."] cookbook:straciatella type cookbook:recipes cookbook:straciatella url https://en.wikibooks.org/wiki/Cookbook:Straciatella cookbook:strawberry_cream_cake label "strawberry cream cake" cookbook:strawberry_cream_cake name "Strawberry Cream Cake" cookbook:strawberry_cream_cake recipeCategory category:dairy_recipes cookbook:strawberry_cream_cake recipeCategory category:pie_recipes cookbook:strawberry_cream_cake recipeCategory category:recipes_with_metric_units cookbook:strawberry_cream_cake recipeCategory category:strawberry_recipes cookbook:strawberry_cream_cake recipeFoodstuff cookbook:cream cookbook:strawberry_cream_cake recipeFoodstuff cookbook:strawberry cookbook:strawberry_cream_cake recipeFoodstuff cookbook:sugar cookbook:strawberry_cream_cake recipeIngredient "¼ cup (60ml) of granulated sugar" cookbook:strawberry_cream_cake recipeIngredient "1 pint (570ml) of cream" cookbook:strawberry_cream_cake recipeIngredient "2 pounds (900g) of fresh strawberries, sliced" cookbook:strawberry_cream_cake recipeIngredient "ready-made pie crust" cookbook:strawberry_cream_cake recipeInstructions ["Rinse and clean strawberries.","Add sugar and cream in large mixing bowl, stirring until soft and fluffy.","Spread mixture over pie crust.","Spread strawberries over pie.","Cover and chill overnight."] cookbook:strawberry_cream_cake recipeNotes "* Any remaining strawberries or cream can be stored for later use. " cookbook:strawberry_cream_cake type cookbook:recipes cookbook:strawberry_cream_cake url https://en.wikibooks.org/wiki/Cookbook:Strawberry_Cream_Cake cookbook:strawberry_dumplings difficulty 2 cookbook:strawberry_dumplings label "strawberry dumplings" cookbook:strawberry_dumplings name "Strawberry dumplings" cookbook:strawberry_dumplings name "Strawberry Dumplings" cookbook:strawberry_dumplings recipeCategory category:austrian_recipes cookbook:strawberry_dumplings recipeCategory category:boiled_recipes cookbook:strawberry_dumplings recipeCategory category:dessert_recipes cookbook:strawberry_dumplings recipeCategory category:dumpling_recipes cookbook:strawberry_dumplings recipeCategory category:easy_recipes cookbook:strawberry_dumplings recipeCategory category:recipes_with_images cookbook:strawberry_dumplings recipeCategory category:recipes_with_metric_units cookbook:strawberry_dumplings recipeCuisine cookbook:cuisine_of_austria cookbook:strawberry_dumplings recipeIngredient "1/2 cup (125g) of flour" cookbook:strawberry_dumplings recipeIngredient "12 ripe strawberries, medium-sized" cookbook:strawberry_dumplings recipeIngredient "1/5 cup (50g) of butter" cookbook:strawberry_dumplings recipeIngredient "1/5 cup (50g) of sugar" cookbook:strawberry_dumplings recipeIngredient "1 egg" cookbook:strawberry_dumplings recipeIngredient "2 cups (500g) of curd cheese" cookbook:strawberry_dumplings recipeIngredient "4/5 cups (200g) of breadcrumbs" cookbook:strawberry_dumplings recipeIngredient "a pinch of salt" cookbook:strawberry_dumplings recipeIngredient "icing sugar" cookbook:strawberry_dumplings recipeInstructions ["Wash the strawberries and cut off the leaves.","Put the egg and the curd cheese into a large bowl.","Add a pinch of salt.","Stir until the mixture is smooth; the egg and the cheese should be blended well.","Now slowly add the flour and stir until the dough sticks to one side of the bowl.","Let the dough rest for about 5 minutes. If the dough is too moist, which sometimes happens due to the salt, add some more flour.","Cover your hands with flour, so that the dough won't stick to your fingers when forming the dumplings.","Take a large tablespoon of dough and put it onto your palm.","Add some flour and roll the dough slightly between your hands until you receive a small ball.","Then press the ball flat and put a strawberry into the middle","Now cover the strawberry with dough.","Sprinkle the dumpling and your hands with some more flour.","Now carefully roll the dumpling until you get a smooth, round ball.","Put the dumplings on a floured plate. Leave enough space between them, as they will otherwise stick to one another.","Fill a large pot with about 3 liters of water and bring it to a boil.","Put the dumplings into the boiling water.","Let them boil in the open pot for about 10 minutes.","The dumplings are done, when they float as if they "danced".","Melt the butter in a frying pan.","Add the breadcrumbs and the sugar and roast them until they gain a brown colour. Stir well, as the sugar makes the crumbs burn faster.","Take the dumplings out of the boiling water and roll them in the breadcrumbs until they are covered evenly. Since the crumbs are supposed to stick, the dumplings should still be moist on the surface.","Serve the dumplings together with a little of the roasted crumbs. Sprinkle them with icing sugar.","ENJOY!","The breadcrumbs could also be roasted without sugar, but in this case you will miss on the caramel flavor. For the calorie conscious people among us there is the possibility of roasting the breadcrumbs without butter.","This recipe also works well with other fillings like apricots, plums or chocolate. In Austria we also fill dumplings with "Mozartkugeln", which are little balls of chocolate, nougat and almond paste. It is reasonable to use the fruits of the respective season, since they are fresh and cheap. If you use apricots or plums as a filling, you can add a pinch of cinnamon to the sugar before mixing it with the breadcrumbs. If you serve dumplings with a chocolate filling, garnish them with chocolate sauce and ground walnuts.","It is a good idea to serve the dumplings with ice cream (preferably vanilla flavor), garnished with fresh berries and a mint leaf.","Enjoying a glass of cold milk together with the dumplings is especially refreshing in the summer months. In Austria it is also common to serve sweet dishes with a cup of coffee.","Curd cheese dough only tastes well with sweet fillings. For savory dumplings, which are very popular in Austria, Germany and the Czech Republic, use potato dough and no breadcrumbs.","Strawberry dumplings are a typically Austrian dish usually served as a main course, rather than as a dessert. Sweet dishes as main courses are very common in Austria and especially popular with children and vegetarians, since the Austrian cuisine is heavy on meat dishes like "Schweinsbraten" (roast pork), "Wienerschnitzel" or "Speckkn\u00f6del" (dumplings filled with bacon), and has only little to offer for people who don\u2019t like meat. There are many variations of sweet and savory dumplings, especially when it comes to the fillings. A specialty of Salzburg, for example, are the "Mozartkn\u00f6del": cream cheese dumplings with a "Mozartkugel" as filling. Savory dumplings can be filled with minced meat, greaves or bacon and are usually served with sauerkraut and gravy.","For an amateur cook, the above recipe is recommendable if he needs a tasteful, quick, and easy to prepare dish for, say, an evening with his parents-in-law; they will certainly be impressed by his cooking skills. Cooking strawberry dumplings is relatively easy, but of course it can only be perfected by practice. If you have grown tired of strawberry dumplings, just vary the filling and use other fruits of your choice.","Always use fresh, ripe strawberries, as they taste much sweeter than the ones you can buy in the supermarket. Also consider picking strawberries yourself; this way you can choose the ripe and fresh ones and get the size you need for the dumplings. Moreover, you can try a few while picking. In Austria you can do this in June on several privately owned strawberry fields. Use the spare strawberries for cooking jam. Since they go bad within a few days, remember to use strawberries immediately after picking"] cookbook:strawberry_dumplings recipeYield 4 (12 dumplings) cookbook:strawberry_dumplings totalTime "30 minutes" cookbook:strawberry_dumplings type cookbook:recipes cookbook:strawberry_dumplings url https://en.wikibooks.org/wiki/Cookbook:Strawberry_dumplings cookbook:strawberry_dumplings url https://en.wikibooks.org/wiki/Cookbook:Strawberry_Dumplings cookbook:strawberry_frozen_yogurt difficulty 2 cookbook:strawberry_frozen_yogurt name "Strawberry Frozen Yogurt" cookbook:strawberry_frozen_yogurt recipeCategory category:dessert_recipes‎ cookbook:strawberry_frozen_yogurt recipeCategory category:easy_recipes cookbook:strawberry_frozen_yogurt recipeCategory category:frozen_recipes cookbook:strawberry_frozen_yogurt recipeFoodstuff cookbook:lemon cookbook:strawberry_frozen_yogurt recipeFoodstuff cookbook:strawberry cookbook:strawberry_frozen_yogurt recipeIngredient "1/2 cup white granulated sugar" cookbook:strawberry_frozen_yogurt recipeIngredient "1 cup 2% fat Greek yogurt" cookbook:strawberry_frozen_yogurt recipeIngredient "1 lemon" cookbook:strawberry_frozen_yogurt recipeIngredient "1 tbsp. orange liqueur" cookbook:strawberry_frozen_yogurt recipeIngredient "2 cups (16 oz) fresh strawberries" cookbook:strawberry_frozen_yogurt recipeInstructions ["Wash and dry the strawberries and lemon","Slice strawberries into small pieces","Combine strawberries and sugar","Roll a lemon on a counter while applying pressure with the palm of one hand","Cut lemon in half and squeeze both halves through a strainer into the strawberry mixture.","Remove any remaining seeds from the lemon halves and add them, with the rind, to the strawberry mixture","Allow strawberry mixture to macerate for 1-2 hours, stirring occasionally until all of the sugar crystals are dissolved","Discard lemon halves","Add orange liqueur to the strawberry mixture","Use a blender of food processor to reduce the strawberry mixture to a puree, but don't over blend","Stir the Greek yogurt into to the strawberry mixture, mixing until well combined","Refrigerate strawberry yogurt mixture for at least four hours","Pour strawberry yogurt mixture into a prepared ice cream maker and mix for approximately 20 minutes, or until the frozen yogurt has reached a firm consistency","Eat immediately, or freeze for later"] cookbook:strawberry_frozen_yogurt recipeYield 4 cookbook:strawberry_frozen_yogurt totalTime "45 minutes" cookbook:strawberry_frozen_yogurt type cookbook:recipes cookbook:strawberry_frozen_yogurt url https://en.wikibooks.org/wiki/Cookbook:Strawberry_Frozen_Yogurt cookbook:strawberry label "strawberries" cookbook:strawberry label "strawberry" cookbook:strawberry name "Strawberry" cookbook:strawberry_pie label "strawberry pie" cookbook:strawberry_rhubarb_pie difficulty 3 cookbook:strawberry_rhubarb_pie label "strawberry rhubarb pie" cookbook:strawberry_rhubarb_pie name "Strawberry Rhubarb Pie" cookbook:strawberry_rhubarb_pie recipeCategory category:dessert_recipes cookbook:strawberry_rhubarb_pie recipeCategory category:medium_difficulty_recipes cookbook:strawberry_rhubarb_pie recipeCategory category:pie_recipes cookbook:strawberry_rhubarb_pie recipeCategory category:rhubarb_recipes cookbook:strawberry_rhubarb_pie recipeCategory category:strawberry_recipes cookbook:strawberry_rhubarb_pie recipeCategory category:vegan_recipes cookbook:strawberry_rhubarb_pie recipeCuisine cookbook:vegan_cuisine cookbook:strawberry_rhubarb_pie recipeIngredient "1 1/4 c sugar" cookbook:strawberry_rhubarb_pie recipeIngredient "1/4 c cornstarch or tapioca pearls" cookbook:strawberry_rhubarb_pie recipeIngredient "1/4 tsp salt" cookbook:strawberry_rhubarb_pie recipeIngredient "1 flaky pie crust" cookbook:strawberry_rhubarb_pie recipeIngredient "2 1/2 c rhubarb stalks (about 1 1/4 pounds)" cookbook:strawberry_rhubarb_pie recipeIngredient "2 1/2 c sliced strawberries" cookbook:strawberry_rhubarb_pie recipeYield 8 slices cookbook:strawberry_rhubarb_pie totalTime "prep: 45 minutes (including crust), baking: 1 hour" cookbook:strawberry_rhubarb_pie type cookbook:recipes cookbook:strawberry_rhubarb_pie url https://en.wikibooks.org/wiki/Cookbook:Strawberry_Rhubarb_Pie cookbook:strawberry_shortcut_cake label "strawberry shortcut cake" cookbook:strawberry_shortcut_cake name "Strawberry Shortcut Cake" cookbook:strawberry_shortcut_cake recipeCategory category:baking_recipes cookbook:strawberry_shortcut_cake recipeCategory category:cake_recipes cookbook:strawberry_shortcut_cake recipeCategory category:marshmallow_recipes cookbook:strawberry_shortcut_cake recipeCategory category:strawberry_recipes cookbook:strawberry_shortcut_cake recipeIngredient "1 1/2 c sugar" cookbook:strawberry_shortcut_cake recipeIngredient "1/2 c shortening" cookbook:strawberry_shortcut_cake recipeIngredient "1/2 tsp salt" cookbook:strawberry_shortcut_cake recipeIngredient "1 c milk" cookbook:strawberry_shortcut_cake recipeIngredient "1 c mini marshmallows" cookbook:strawberry_shortcut_cake recipeIngredient "1 pkg (3 oz) strawberry jello (gelatin) (known as ''jelly'' outside of North America)" cookbook:strawberry_shortcut_cake recipeIngredient "1 tsp vanilla" cookbook:strawberry_shortcut_cake recipeIngredient "2 1/4 c flour" cookbook:strawberry_shortcut_cake recipeIngredient "2 c (2 10 oz. packages) frozen, sliced strawberries, completely thawed in syrup" cookbook:strawberry_shortcut_cake recipeIngredient "3 eggs" cookbook:strawberry_shortcut_cake recipeIngredient "3 tsp baking powder" cookbook:strawberry_shortcut_cake recipeInstructions ["Generously grease bottom of pan (13" x 9").","Sprinkle marshmallows evenly over bottom of pan.","Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.","In a large mixing bowl, combine remaining ingredients.","Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.","Pour batter over marshmallows - spread out. Spoon strawberry mixture evenly over batter.","Bake 350 deg 45-60 minutes or until golden brown and a toothpick inserted in center comes out clean.","Serve warm or cool with ice cream or whipped cream."] cookbook:strawberry_shortcut_cake type cookbook:recipes cookbook:strawberry_shortcut_cake url https://en.wikibooks.org/wiki/Cookbook:Strawberry_Shortcut_Cake cookbook:strawberry type cookbook:fruits cookbook:strawberry type cookbook:ingredients cookbook:strawberry url https://en.wikibooks.org/wiki/Cookbook:Strawberry cookbook:strip_steaks_with_pepper_cream_reduction name "Strip Steaks with Pepper Cream Reduction" cookbook:strip_steaks_with_pepper_cream_reduction recipeCategory category:beef_recipes cookbook:strip_steaks_with_pepper_cream_reduction recipeCategory category:dairy_recipes cookbook:strip_steaks_with_pepper_cream_reduction recipeCategory category:main_course_recipes cookbook:strip_steaks_with_pepper_cream_reduction recipeCategory category:pan_fried_recipes cookbook:strip_steaks_with_pepper_cream_reduction recipeCategory category:pepper_recipes cookbook:strip_steaks_with_pepper_cream_reduction recipeCategory category:sauce_recipes cookbook:strip_steaks_with_pepper_cream_reduction recipeIngredient "1 1/2 tsp olive oil (not extra-virgin)" cookbook:strip_steaks_with_pepper_cream_reduction recipeIngredient "1/4 cup beef broth" cookbook:strip_steaks_with_pepper_cream_reduction recipeIngredient "1 cup heavy cream" cookbook:strip_steaks_with_pepper_cream_reduction recipeIngredient "1 Tbs cracked black peppercorns, divided" cookbook:strip_steaks_with_pepper_cream_reduction recipeIngredient "2 (6-8 ounce, 1 inch thick) New York strip steaks" cookbook:strip_steaks_with_pepper_cream_reduction recipeIngredient "2 Tbs unsalted butter" cookbook:strip_steaks_with_pepper_cream_reduction recipeIngredient "2 tsp Worcestershire sauce" cookbook:strip_steaks_with_pepper_cream_reduction recipeIngredient "Salt" cookbook:strip_steaks_with_pepper_cream_reduction recipeInstructions ["Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.","Melt butter with olive oil in a '''stainless steel''' skillet (don't even think of using nonstick) over medium high heat.","Add steaks and cook 4-5 minutes per side for medium rare, 6-7 minutes for medium, and 8-9 minutes for toast.","Remove steaks from pan and keep warm.","Pour out pan drippings but do not scrape browned bits off. Deglaze pan with broth and bring to a boil over high heat until reduced by 2\/3.","Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to a 1\/2 cup.","Drizzle sauce over steaks and serve warm."] cookbook:strip_steaks_with_pepper_cream_reduction type cookbook:recipes cookbook:strip_steaks_with_pepper_cream_reduction url https://en.wikibooks.org/wiki/Cookbook:Strip_Steaks_with_Pepper_Cream_Reduction cookbook:strong_candied_sweet_potatoes difficulty 2 cookbook:strong_candied_sweet_potatoes label "strong candied sweet potatoes" cookbook:strong_candied_sweet_potatoes name "Strong Candied Sweet Potatoes" cookbook:strong_candied_sweet_potatoes recipeCategory category:baked_recipes cookbook:strong_candied_sweet_potatoes recipeCategory category:brandy_recipes cookbook:strong_candied_sweet_potatoes recipeCategory category:cinnamon_recipes cookbook:strong_candied_sweet_potatoes recipeCategory category:dessert_recipes cookbook:strong_candied_sweet_potatoes recipeCategory category:easy_recipes cookbook:strong_candied_sweet_potatoes recipeCategory category:nutmeg_recipes cookbook:strong_candied_sweet_potatoes recipeCategory category:refrigerated_recipes cookbook:strong_candied_sweet_potatoes recipeCategory category:southern_u.s._recipes cookbook:strong_candied_sweet_potatoes recipeCategory category:sweet_potato_recipes cookbook:strong_candied_sweet_potatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:strong_candied_sweet_potatoes recipeCuisine cookbook:southern_cuisine cookbook:strong_candied_sweet_potatoes recipeIngredient "1/2 cup of brandy" cookbook:strong_candied_sweet_potatoes recipeIngredient "1 stick of cinnamon" cookbook:strong_candied_sweet_potatoes recipeIngredient "1 teaspoon of nutmeg" cookbook:strong_candied_sweet_potatoes recipeIngredient "2 1/4 cups of brown sugar" cookbook:strong_candied_sweet_potatoes recipeIngredient "2 cups water" cookbook:strong_candied_sweet_potatoes recipeIngredient "5 cloves" cookbook:strong_candied_sweet_potatoes recipeIngredient "5 large sweet potatoes" cookbook:strong_candied_sweet_potatoes recipeIngredient "Zest of an orange" cookbook:strong_candied_sweet_potatoes recipeInstructions ["Sliced sweet potatoes and lay in a deep baking pan with the cinnamon stick.","Mix the liquids, zest, cloves, brown sugar and nutmeg together in a pot; bring to a boil and cook for 5 minutes.","Pour liquid mixture over the dish's contents.","Cover with foil and bake at 350\u00b0F for 30 minutes or until sweet potatoes appear to be tender and glazed.","Chill for 3 hours and serve cold."] cookbook:strong_candied_sweet_potatoes recipeYield varies cookbook:strong_candied_sweet_potatoes totalTime "60 minutes" cookbook:strong_candied_sweet_potatoes type cookbook:recipes cookbook:strong_candied_sweet_potatoes url https://en.wikibooks.org/wiki/Cookbook:Strong_Candied_Sweet_Potatoes cookbook:stroopwafels difficulty 2 cookbook:stroopwafels name "Stroopwafels" cookbook:stroopwafels recipeCategory category:dessert_recipes cookbook:stroopwafels recipeCategory category:dutch_recipes cookbook:stroopwafels recipeCategory category:easy_recipes cookbook:stroopwafels recipeCategory category:recipes_with_metric_units cookbook:stroopwafels recipeCategory category:snacks_recipes cookbook:stroopwafels recipeCuisine cookbook:cuisine_of_the_netherlands cookbook:stroopwafels recipeInstructions ["Preheat a Pizzelle iron.","In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).","Stir in ground hazelnuts at this point, if using.","Cut each waffle into two thin waffles and spread with filling.","Repeat this process until all the filling is used."] cookbook:stroopwafels recipeYield 12 cookbook:stroopwafels totalTime "2 hours approx" cookbook:stroopwafels type cookbook:recipes cookbook:stroopwafels url https://en.wikibooks.org/wiki/Cookbook:Stroopwafels cookbook:strudel label "strudel" cookbook:strudel name "Strudel" cookbook:strudel recipeCategory category:apple_recipes cookbook:strudel recipeCategory category:baking_recipes cookbook:strudel recipeCategory category:dessert_recipes cookbook:strudel recipeCategory category:german_recipes cookbook:strudel recipeCategory category:pastry_recipes cookbook:strudel recipeCuisine cookbook:cuisine_of_germany cookbook:strudel recipeIngredient "1/2 cup melted butter" cookbook:strudel recipeIngredient "1/2 teaspoon ground cinnamon" cookbook:strudel recipeIngredient "2 tablespoons white sugar" cookbook:strudel recipeIngredient "4 fresh apples, preferably red" cookbook:strudel recipeIngredient "filo pastry sheets" cookbook:strudel recipeInstructions ["Preheat oven to 200 degrees Celsius.","Peel, core and cube apples.","Combine apples, cinnamon, and sugar. Mix well.","Generously brush filo pastry sheets with butter.","Spread apple mixture over pastry sheet.","Alternate with two layers of filo pastry for every layer of apple mixture.","Brush with melted butter.","Bake for 30 minutes or until pastry is golden brown."] cookbook:strudel recipeNotes "*For more tartness, substitute for 3 red apples and 1 green apple. *If you are unable to obtain ground cinnamon, substitute for cinnamon powder. " cookbook:strudel type cookbook:recipes cookbook:strudel url https://en.wikibooks.org/wiki/Cookbook:Strudel cookbook:struffoli label "struffoli" cookbook:struffoli name "Struffoli" cookbook:struffoli recipeCategory category:dessert_recipes cookbook:struffoli recipeCategory category:italian_recipes cookbook:struffoli recipeCuisine cookbook:cuisine_of_italy cookbook:struffoli type cookbook:recipes cookbook:struffoli url https://en.wikibooks.org/wiki/Cookbook:Struffoli cookbook:strutto label "strutto" cookbook:strutto name "Strutto" cookbook:strutto type cookbook:cookbook_stubs cookbook:strutto type cookbook:fats_and_oils cookbook:strutto type cookbook:ingredients cookbook:strutto url https://en.wikibooks.org/wiki/Cookbook:Strutto cookbook:stuffat_tac-canga label "stuffat tac-canga" cookbook:stuffat_tal-majjal label "stuffat tal-majjal" cookbook:stuffat_tal-qaqocc label "stuffat tal-qaqocc" cookbook:stuffat_tal-qarnit label "stuffat tal-qarnit" cookbook:stuffed_bell_peppers name "Stuffed Bell Peppers" cookbook:stuffed_bell_peppers recipeCategory category:baked_recipes cookbook:stuffed_bell_peppers recipeCategory category:bell_pepper_recipes cookbook:stuffed_bell_peppers recipeCategory category:boiled_recipes cookbook:stuffed_bell_peppers recipeCategory category:ground_beef_recipes cookbook:stuffed_bell_peppers recipeCategory category:main_course_recipes cookbook:stuffed_bell_peppers recipeCategory category:rice_recipes cookbook:stuffed_bell_peppers recipeCategory category:stuffing_recipes cookbook:stuffed_bell_peppers recipeFoodstuff cookbook:bell_pepper cookbook:stuffed_bell_peppers recipeIngredient "0.5 litres or 1 sixteen ounce can of tomato sauce" cookbook:stuffed_bell_peppers recipeIngredient "100 grams or one-half cup of uncooked rice, any type" cookbook:stuffed_bell_peppers recipeIngredient "1/4 cup unsalted butter, cut into small cubes" cookbook:stuffed_bell_peppers recipeIngredient "1 cup cream cheese" cookbook:stuffed_bell_peppers recipeIngredient "2 strips bacon, crisp cooked and crumbled" cookbook:stuffed_bell_peppers recipeIngredient "4 bell peppers (assorted colors), stemmed and seeded" cookbook:stuffed_bell_peppers recipeIngredient "Five hundred grams or one-half pound of meat of your choice. Best with ground beef, or beef and pork mixture." cookbook:stuffed_bell_peppers recipeIngredient "Hot sauce, to taste" cookbook:stuffed_bell_peppers recipeIngredient "Salt and pepper" cookbook:stuffed_bell_peppers recipeIngredient "Salt and pepper, to taste" cookbook:stuffed_bell_peppers recipeIngredient "Three bell peppers" cookbook:stuffed_bell_peppers recipeInstructions ["Combine cheese, bacon, butter, salt, pepper, and hot sauce. Place into a piping bag without a tip and pipe into each pepper.","Place on an ungreased half-sheet pan. Bake in a 375 degree oven about 35 minutes, or until browned and bubbly on top. Serve immediately."] cookbook:stuffed_bell_peppers type cookbook:recipes cookbook:stuffed_bell_peppers url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Bell_Peppers cookbook:stuffed_breast_of_duck difficulty 2 cookbook:stuffed_breast_of_duck label "stuffed breast of duck" cookbook:stuffed_breast_of_duck name "Stuffed breast of duck" cookbook:stuffed_breast_of_duck name "Stuffed Breast of Duck" cookbook:stuffed_breast_of_duck recipeCategory category:apple_recipes cookbook:stuffed_breast_of_duck recipeCategory category:austrian_recipes cookbook:stuffed_breast_of_duck recipeCategory category:duck_recipes cookbook:stuffed_breast_of_duck recipeCategory category:easy_recipes cookbook:stuffed_breast_of_duck recipeCategory category:main_course cookbook:stuffed_breast_of_duck recipeCategory category:main_course_recipes cookbook:stuffed_breast_of_duck recipeCuisine cookbook:cuisine_of_austria cookbook:stuffed_breast_of_duck recipeYield 4 - 6 cookbook:stuffed_breast_of_duck totalTime "prep: 1 hr, cooking: 2 1/2 hrs" cookbook:stuffed_breast_of_duck type cookbook:recipes cookbook:stuffed_breast_of_duck url https://en.wikibooks.org/wiki/Cookbook:Stuffed_breast_of_duck cookbook:stuffed_breast_of_duck url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Breast_of_Duck cookbook:stuffed_burgers name "Stuffed Burgers" cookbook:stuffed_burgers recipeCategory category:bacon_recipes cookbook:stuffed_burgers recipeCategory category:beef_recipes cookbook:stuffed_burgers recipeCategory category:grilled_recipes cookbook:stuffed_burgers recipeCategory category:ground_beef_recipes cookbook:stuffed_burgers recipeCategory category:hamburger_recipes cookbook:stuffed_burgers recipeIngredient "1/4 large onion, finely diced" cookbook:stuffed_burgers recipeIngredient "1 pound (80/20 fat ratio) ground chuck" cookbook:stuffed_burgers recipeIngredient "2 cloves garlic, smashed and minced" cookbook:stuffed_burgers recipeIngredient "3 tbs shredded Monterrey Jack cheese" cookbook:stuffed_burgers recipeIngredient "3 tbs unsalted butter" cookbook:stuffed_burgers recipeIngredient "4 hamburger buns, split and toasted" cookbook:stuffed_burgers recipeIngredient "4 slices crisp-cooked bacon, crumbled" cookbook:stuffed_burgers recipeIngredient "4 slices pepper jack cheese, torn" cookbook:stuffed_burgers recipeIngredient "Melted butter" cookbook:stuffed_burgers recipeIngredient "Olive oil" cookbook:stuffed_burgers recipeIngredient "salt and freshly ground black pepper" cookbook:stuffed_burgers recipeInstructions ["Heat 2 tbs olive oil in a large skillet over medium high heat. Add garlic and onion and cook until garlic is golden.","Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside.","Form meat into 8 equal patties. Make an indentation into the middle of each patty and place a dollop of cheese mixture into dent. Place 1 patty on top of each other, stuffing side down, and push down until patty is about 3\/4 inch thick. Set aside while you heat your trusty charcoal grill (not with that solvent stuff).","Brush patties with olive oil and season liberally on both sides with salt and freshly ground black pepper. Set down on grill and cook, turning often, until instant-read thermometer inserted into the meat, not the stuffing, reads desired temperature (at least 160F).","Brush the cut side of each bun with melted butter. Place a patty on top of a bottom half of a bun and top with a top half of a bun. Serve warm."] cookbook:stuffed_burgers type cookbook:recipes cookbook:stuffed_burgers url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Burgers cookbook:stuffed_courgette name "Stuffed Courgette" cookbook:stuffed_courgette recipeCategory category:baked_recipes cookbook:stuffed_courgette recipeCategory category:side_dish_recipes cookbook:stuffed_courgette recipeCategory category:zucchini_recipes cookbook:stuffed_courgette recipeIngredient "2 large courgettes (zucchini)" cookbook:stuffed_courgette recipeIngredient "2 large tomatoes" cookbook:stuffed_courgette recipeIngredient "4 oz cooked brown rice" cookbook:stuffed_courgette recipeIngredient "Cheddar cheese" cookbook:stuffed_courgette recipeIngredient "Garlic" cookbook:stuffed_courgette recipeIngredient "Herbs" cookbook:stuffed_courgette recipeIngredient "Large Green Pepper" cookbook:stuffed_courgette recipeIngredient "Large onion" cookbook:stuffed_courgette recipeIngredient "Mustard" cookbook:stuffed_courgette recipeIngredient "Olive oil" cookbook:stuffed_courgette recipeIngredient "Seasoning" cookbook:stuffed_courgette recipeInstructions ["Slice courgettes in half lengthways and scoop or cut out middles, put to one side.","Chop onion and garlic and saute for a few minutes in olive oil.","Chop peppers, tomatoes and herbs and together with courgette middles add to pan.","Add rice and mustard and seasoning to taste.","Cook for 5 minutes and strain off any extra liquid.","Stuff the four courgette halves and sprinkle grated cheese on top.","Cook in medium hot oven for 20 minutes.","Serve with green salad."] cookbook:stuffed_courgette type cookbook:recipes cookbook:stuffed_courgette url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Courgette cookbook:stuffed_crabs_(casquinha_de_siri) label "casquinha de siri (stuffed crab shells)" cookbook:stuffed_crabs_(casquinha_de_siri) label "stuffed crabs (casquinha de siri)" cookbook:stuffed_crabs_(casquinha_de_siri) name "Casquinha de Siri" cookbook:stuffed_crabs_(casquinha_de_siri) name "Stuffed Crabs (Casquinha de Siri)" cookbook:stuffed_crabs_(casquinha_de_siri) recipeCategory category:appetizer_recipes cookbook:stuffed_crabs_(casquinha_de_siri) recipeCategory category:baked_recipes cookbook:stuffed_crabs_(casquinha_de_siri) recipeCategory category:brazilian_recipes cookbook:stuffed_crabs_(casquinha_de_siri) recipeCategory category:crab_recipes cookbook:stuffed_crabs_(casquinha_de_siri) recipeCategory category:main_course_recipes cookbook:stuffed_crabs_(casquinha_de_siri) recipeCategory category:seafood_recipes cookbook:stuffed_crabs_(casquinha_de_siri) recipeCuisine cookbook:cuisine_of_brazil cookbook:stuffed_crabs_(casquinha_de_siri) recipeFoodstuff cookbook:coconut_milk cookbook:stuffed_crabs_(casquinha_de_siri) recipeFoodstuff cookbook:flour cookbook:stuffed_crabs_(casquinha_de_siri) recipeFoodstuff cookbook:olive_oil cookbook:stuffed_crabs_(casquinha_de_siri) recipeFoodstuff cookbook:parmesan_cheese cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "1 tablespoon palm oil" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "2 pounds (900 g) crabmeat, drained if using canned" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "2 tablespoons fresh chopped green onions" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "2 tablespoons fresh chopped parsley" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "3/4 cup of coconut milk" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "3 tablespoons olive oil" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "4 tablespoons flour" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "4 tomatoes, peeled, seeded and chopped" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "Bread crumbs" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "crab or scallop shells or small oven-proof dishes" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "grated Parmesan cheese" cookbook:stuffed_crabs_(casquinha_de_siri) recipeIngredient "Salt and pepper to taste" cookbook:stuffed_crabs_(casquinha_de_siri) recipeInstructions ["Heat olive oil and saute onions until soft.","Stir in crabmeat for 3-5 minutes. Add tomatoes and simmer for 5-8 minutes.","Add coconut milk, salt, pepper and palm oil, cooking for 3-5 minutes.","Remove from heat, add flour at small quantities, stirring continually. Bring the pan back to heat, cooking until get a cream. Stir in parsley and green onions. Remove from heat.","Fill the shells or oven-proof dishes with this mixture, top with bread crumbs mixed with Parmesan cheese.","Bake for 15-20 minutes or until lightly brown."] cookbook:stuffed_crabs_(casquinha_de_siri) type cookbook:recipes cookbook:stuffed_crabs_(casquinha_de_siri) url https://en.wikibooks.org/wiki/Cookbook:Casquinha_de_Siri cookbook:stuffed_crabs_(casquinha_de_siri) url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Crabs_(Casquinha_de_Siri) cookbook:stuffed_french_toast name "Stuffed French Toast" cookbook:stuffed_french_toast recipeCategory category:bread_recipes cookbook:stuffed_french_toast recipeCategory category:breakfast_recipes cookbook:stuffed_french_toast recipeCategory category:cream_cheese_recipes cookbook:stuffed_french_toast recipeCategory category:pan_fried_recipes cookbook:stuffed_french_toast recipeIngredient "1/4 cup granulated sugar" cookbook:stuffed_french_toast recipeIngredient "1/4 cup heavy cream" cookbook:stuffed_french_toast recipeIngredient "1 egg, beaten" cookbook:stuffed_french_toast recipeIngredient "2 tbs cream cheese" cookbook:stuffed_french_toast recipeIngredient "2 tbs unsalted butter, divided" cookbook:stuffed_french_toast recipeIngredient "2 tsp pure vanilla extract" cookbook:stuffed_french_toast recipeIngredient "4 (2/3 in.) slices stale brioche bread" cookbook:stuffed_french_toast recipeIngredient "Pinch of salt" cookbook:stuffed_french_toast recipeInstructions ["Spread cream cheese on half the bread. Press into sort of a sandwich and set aside.","Combine egg, vanilla, cream, sugar, and salt in a pie pan. Add bread "sandwiches" to mixture and coat both sides.","Melt 1 tbs butter in a small nonstick skillet heated between medium and medium high. Add 1 "sandwich" to pan and cook until golden brown on both sides.","Remove from pan. Melt remaining butter and repeat. Serve immediately with maple syrup, powdered sugar, whipped cream, or fresh fruit."] cookbook:stuffed_french_toast type cookbook:recipes cookbook:stuffed_french_toast url https://en.wikibooks.org/wiki/Cookbook:Stuffed_French_Toast cookbook:stuffed_grilled_chicken_breasts name "Stuffed Grilled Chicken Breasts" cookbook:stuffed_grilled_chicken_breasts recipeCategory category:chicken_recipes cookbook:stuffed_grilled_chicken_breasts recipeCategory category:grilled_recipes cookbook:stuffed_grilled_chicken_breasts recipeCategory category:main_course_recipes cookbook:stuffed_grilled_chicken_breasts recipeCategory category:stuffing_recipes cookbook:stuffed_grilled_chicken_breasts recipeIngredient "1 1/2 cups poultry stuffing (prepared to a somewhat wet and pipeable state)" cookbook:stuffed_grilled_chicken_breasts recipeIngredient "4 boneless skinless chicken breasts" cookbook:stuffed_grilled_chicken_breasts recipeIngredient "A heat-resistant towel tied into a roll with twine and soaked with oil" cookbook:stuffed_grilled_chicken_breasts recipeIngredient "Dijon mustard" cookbook:stuffed_grilled_chicken_breasts recipeIngredient "Grill Seasoning for Chicken, as needed" cookbook:stuffed_grilled_chicken_breasts recipeInstructions ["Using a narrow boning knife, make a slit along the side of one of the chicken breasts, almost cutting through all the way through the side. Repeat with remaining chicken.","Place stuffing inside a gallon size zip-top bag. Snip a small hole in one of the corners. Squeeze to dispense. Stuff each chicken breast until slit fills up halfway. Brush opening edge with Dijon mustard and press down lightly.","Coat chicken with mustard and season liberally with Grill Seasoning. Massage seasoning in.","Quickly swab grill with oil soaked towel. Grill chicken over a preheated charcoal grill, turning often, until area under stuffing reaches 165\u00b0F (75\u00b0C) and stuffing reaches 165\u00b0F (75\u00b0C).","Remove and let rest for 7 minutes. Serve."] cookbook:stuffed_grilled_chicken_breasts type cookbook:recipes cookbook:stuffed_grilled_chicken_breasts url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Grilled_Chicken_Breasts cookbook:stuffed_kabocha_squash difficulty 3 cookbook:stuffed_kabocha_squash label "stuffed kabocha squash" cookbook:stuffed_kabocha_squash name "Stuffed Kabocha Squash" cookbook:stuffed_kabocha_squash recipeCategory category:baked_recipes cookbook:stuffed_kabocha_squash recipeCategory category:curry_recipes cookbook:stuffed_kabocha_squash recipeCategory category:main_course_recipes cookbook:stuffed_kabocha_squash recipeCategory category:medium_difficulty_recipes cookbook:stuffed_kabocha_squash recipeCategory category:rice_recipes cookbook:stuffed_kabocha_squash recipeCategory category:side_dish_recipes cookbook:stuffed_kabocha_squash recipeCategory category:squash_recipes cookbook:stuffed_kabocha_squash recipeCategory category:stuffing_recipes cookbook:stuffed_kabocha_squash recipeCategory category:vegan_recipes cookbook:stuffed_kabocha_squash recipeCookingTechnique cookbook:baking cookbook:stuffed_kabocha_squash recipeCookingTechnique cookbook:frying cookbook:stuffed_kabocha_squash recipeCookingTechnique cookbook:mixing cookbook:stuffed_kabocha_squash recipeCuisine cookbook:vegan_cuisine cookbook:stuffed_kabocha_squash recipeFoodstuff cookbook:ginger cookbook:stuffed_kabocha_squash recipeFoodstuff cookbook:jalapeño cookbook:stuffed_kabocha_squash recipeFoodstuff cookbook:peanut_oil cookbook:stuffed_kabocha_squash recipeFoodstuff cookbook:rice cookbook:stuffed_kabocha_squash recipeFoodstuff cookbook:shallot cookbook:stuffed_kabocha_squash recipeFoodstuff cookbook:soy_sauce cookbook:stuffed_kabocha_squash recipeFoodstuff cookbook:squash cookbook:stuffed_kabocha_squash recipeIngredient "1 chopped jalapeño" cookbook:stuffed_kabocha_squash recipeIngredient "1 inch chopped ginger" cookbook:stuffed_kabocha_squash recipeIngredient "1 medium kabocha squash" cookbook:stuffed_kabocha_squash recipeIngredient "2 cups cooked jasmine rice" cookbook:stuffed_kabocha_squash recipeIngredient "2 T chopped shallots" cookbook:stuffed_kabocha_squash recipeIngredient "2 T soy sauce" cookbook:stuffed_kabocha_squash recipeIngredient "4 T peanut oil" cookbook:stuffed_kabocha_squash recipeIngredient "8 oz tempeh or ground beef" cookbook:stuffed_kabocha_squash recipeInstructions ["Cut off top of kabocha squash and scoop out seeds.","Bake the squash for 45 minutes at 375\u00b0F (190\u00b0C) or until a sharp knife goes through the flesh easily.","Meanwhile, fry the tempeh, shallots, ginger, and jalape\u00f1o. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly.","Put tempeh mixture into kabocha squash and bake for 30 more minutes."] cookbook:stuffed_kabocha_squash recipeYield 4 cookbook:stuffed_kabocha_squash totalTime "90 minutes" cookbook:stuffed_kabocha_squash type cookbook:recipes cookbook:stuffed_kabocha_squash url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Kabocha_Squash cookbook:stuffed_mirliton label "stuffed mirliton" cookbook:stuffed_mushrooms_with_crabmeat label "stuffed mushrooms with crabmeat" cookbook:stuffed_mushrooms_with_crabmeat name "Stuffed Mushrooms with Crabmeat" cookbook:stuffed_mushrooms_with_crabmeat recipeCategory category:appetizer_recipes cookbook:stuffed_mushrooms_with_crabmeat recipeCategory category:baked_recipes cookbook:stuffed_mushrooms_with_crabmeat recipeCategory category:crab_recipes cookbook:stuffed_mushrooms_with_crabmeat recipeCategory category:dairy_recipes cookbook:stuffed_mushrooms_with_crabmeat recipeCategory category:mushroom_recipes cookbook:stuffed_mushrooms_with_crabmeat recipeCategory category:recipes_with_metric_units cookbook:stuffed_mushrooms_with_crabmeat recipeCategory category:side_dish_recipes cookbook:stuffed_mushrooms_with_crabmeat recipeCategory category:stuffing_recipes cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "1/2 cup (120ml) sour cream or plain yogurt" cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "12 ea large mushrooms" cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "1/8 tsp pepper (or to taste)" cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "1 ea env. vegetable soup mix" cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "1 tbsp fresh dill (optional)" cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "2 dashes hot pepper sauce" cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "2 tbsp butter melted" cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "3 tbsp plain dry bread crumbs" cookbook:stuffed_mushrooms_with_crabmeat recipeIngredient "6 oz (220g) crab meat" cookbook:stuffed_mushrooms_with_crabmeat recipeInstructions ["Preheat oven to 350 degrees F (180c).","Remove and finely chop mushroom stems.","In a bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.","On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.","Bake 15 minutes or until tender."] cookbook:stuffed_mushrooms_with_crabmeat type cookbook:recipes cookbook:stuffed_mushrooms_with_crabmeat url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Mushrooms_with_Crabmeat cookbook:stuffed_peppers name "Stuffed peppers" cookbook:stuffed_peppers name "Stuffed Peppers" cookbook:stuffed_peppers recipeCategory category:european_recipes cookbook:stuffed_peppers recipeCategory category:halal_recipes cookbook:stuffed_peppers recipeCategory category:meat_recipes cookbook:stuffed_peppers recipeCategory category:paprika_recipes cookbook:stuffed_peppers recipeCategory category:pepper_recipes cookbook:stuffed_peppers recipeCategory category:recipes_with_metric_units cookbook:stuffed_peppers recipeCategory category:rice_recipes cookbook:stuffed_peppers recipeCategory category:vegetarian_recipes cookbook:stuffed_peppers recipeCuisine cookbook:european_cuisines cookbook:stuffed_peppers recipeIngredient "1 1/2 to 2 ounces (50 g) of white parboiled rice" cookbook:stuffed_peppers recipeIngredient "1 bundle parsley" cookbook:stuffed_peppers recipeIngredient "1 cup of rice" cookbook:stuffed_peppers recipeIngredient "1 cup of water" cookbook:stuffed_peppers recipeIngredient "1 cup tomatoes, pureed" cookbook:stuffed_peppers recipeIngredient "1 egg" cookbook:stuffed_peppers recipeIngredient "1 onion" cookbook:stuffed_peppers recipeIngredient "1 pound (500 g) of ground meat, either beef, lamb or pork" cookbook:stuffed_peppers recipeIngredient "4 green bell peppers" cookbook:stuffed_peppers recipeIngredient "5 ounces (150 g) of shredded cheese" cookbook:stuffed_peppers recipeIngredient "6 large red bell peppers" cookbook:stuffed_peppers recipeIngredient "(black olives - optional)" cookbook:stuffed_peppers recipeIngredient "(garlic - optional)" cookbook:stuffed_peppers recipeIngredient "half a cube of dried broth" cookbook:stuffed_peppers recipeIngredient "oil" cookbook:stuffed_peppers recipeIngredient "salt, pepper, paprika" cookbook:stuffed_peppers recipeInstructions ["Cook the rice.","Cut onion into small cubes and fry in olive oil until brown.","Add water, tomato juice, parsley, soup cube, cheese, garlic, black olives and rice. Spice to taste.","Fill into the peppers. Cook for 30 minutes. Rest as above."] cookbook:stuffed_peppers type cookbook:recipes cookbook:stuffed_peppers url https://en.wikibooks.org/wiki/Cookbook:Stuffed_peppers cookbook:stuffed_peppers url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Peppers cookbook:stuffed_pork_roast name "Stuffed Pork Roast" cookbook:stuffed_pork_roast recipeCategory category:cornbread_recipes cookbook:stuffed_pork_roast recipeCategory category:main_course_recipes cookbook:stuffed_pork_roast recipeCategory category:pork_recipes cookbook:stuffed_pork_roast recipeCategory category:roasted_recipes cookbook:stuffed_pork_roast recipeCategory category:stuffing_recipes cookbook:stuffed_pork_roast recipeIngredient "1/2 cup chopped apple" cookbook:stuffed_pork_roast recipeIngredient "1 (3-4 pound) boneless pork loin roast" cookbook:stuffed_pork_roast recipeIngredient "1/4 cup cracked black peppercorns" cookbook:stuffed_pork_roast recipeIngredient "1/4 cup dried cranberries" cookbook:stuffed_pork_roast recipeIngredient "1 cup cornbread, crumbled finely" cookbook:stuffed_pork_roast recipeIngredient "1 cup salt" cookbook:stuffed_pork_roast recipeIngredient "1 pound ice" cookbook:stuffed_pork_roast recipeIngredient "2 cups hot apple cider vinegar" cookbook:stuffed_pork_roast recipeIngredient "3/4 cup honey" cookbook:stuffed_pork_roast recipeIngredient "4 egg whites, beaten to stiff peaks with 1/8 tsp cream of tartar" cookbook:stuffed_pork_roast recipeIngredient "Dijon mustard" cookbook:stuffed_pork_roast recipeInstructions ["Combine salt, honey, and vinegar in a gallon size zip-top bag until salt is dissolved. Add ice and shake until brine has cooled down and ice is almost completely melted.","Add pork roast and toss to coat. Refrigerate 3-4 hours.","Combine bread, and fruit. Gently fold eggs into bread mixture. Set aside.","Almost split the roast horizontally, not cutting through either the sides or the bottom. Pack stuffing into pocket and brush edge of opening with Dijon mustard. Press closed.","Brush all sides of roast with mustard. Press peppercorns into meat and place in a rack in a roasting pan.","Insert a probe thermometer into an area of the center of the roast that does not have stuffing. Bake in a 425 degree F oven until internal temperature reaches at least 145 degrees F.","Remove to a plate and let rest 10 minutes before slicing. Serve with cider gravy."] cookbook:stuffed_pork_roast type cookbook:recipes cookbook:stuffed_pork_roast url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Pork_Roast cookbook:stuffed_portabella_mushrooms label "stuffed portabella mushrooms" cookbook:stuffed_portabella_mushrooms name "Stuffed Portabella Mushrooms" cookbook:stuffed_portabella_mushrooms recipeCategory category:baked_recipes cookbook:stuffed_portabella_mushrooms recipeCategory category:cheese_recipes cookbook:stuffed_portabella_mushrooms recipeCategory category:mushroom_recipes cookbook:stuffed_portabella_mushrooms recipeCategory category:side_dish_recipes cookbook:stuffed_portabella_mushrooms recipeCategory category:vegetarian_recipes cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:bread_crumb cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:cottage_cheese cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:egg cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:garlic cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:mozzarella_cheese cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:mushroom cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:pepper cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:salt cookbook:stuffed_portabella_mushrooms recipeFoodstuff cookbook:vinegar cookbook:stuffed_portabella_mushrooms recipeIngredient "10 Saltine crackers, crushed or 1/2 cup bread crumbs" cookbook:stuffed_portabella_mushrooms recipeIngredient "1/2 cup cottage cheese" cookbook:stuffed_portabella_mushrooms recipeIngredient "1 Egg" cookbook:stuffed_portabella_mushrooms recipeIngredient "4 large Portobello mushrooms" cookbook:stuffed_portabella_mushrooms recipeIngredient "4 oz mozzarella cheese (fresh or regular), diced or grated" cookbook:stuffed_portabella_mushrooms recipeIngredient "balsamic vinegar" cookbook:stuffed_portabella_mushrooms recipeIngredient "Garlic" cookbook:stuffed_portabella_mushrooms recipeIngredient "Garlic, minced" cookbook:stuffed_portabella_mushrooms recipeIngredient "Salt, pepper, other seasonings to taste" cookbook:stuffed_portabella_mushrooms recipeInstructions ["Generously sprinkle vinegar over the mushrooms, and top with garlic. Leave for 30 mins or so.","Combine the rest of the ingredients in a bowl (egg, cheeses, crackers and seasonings). Mix well. Spoon the mixture onto the mushrooms.","Bake at 350 \u00b0F for 40 minutes."] cookbook:stuffed_portabella_mushrooms type cookbook:recipes cookbook:stuffed_portabella_mushrooms url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Portabella_Mushrooms cookbook:stuffed_squash difficulty 3 cookbook:stuffed_squash name "Stuffed Squash" cookbook:stuffed_squash recipeCategory category:almond_recipes cookbook:stuffed_squash recipeCategory category:cheese_recipes cookbook:stuffed_squash recipeCategory category:medium_difficulty_recipes cookbook:stuffed_squash recipeCategory category:rice_recipes cookbook:stuffed_squash recipeCategory category:roasted_recipes cookbook:stuffed_squash recipeCategory category:side_dish_recipes cookbook:stuffed_squash recipeCategory category:squash_recipes cookbook:stuffed_squash recipeCategory category:vegetarian_recipes cookbook:stuffed_squash recipeFoodstuff cookbook:squash cookbook:stuffed_squash recipeIngredient "0.5 cups slivered almonds" cookbook:stuffed_squash recipeIngredient "1-4 squash, depending on size (red kuri, blue hubbard, acorn, or other round-ish winter squash)" cookbook:stuffed_squash recipeIngredient "1.5 cups rice pilaf mix" cookbook:stuffed_squash recipeIngredient "1 cup cheese (gruyère or appenzeller)" cookbook:stuffed_squash recipeIngredient "1 red bell pepper (optional)" cookbook:stuffed_squash recipeIngredient "1 small yellow onion, diced" cookbook:stuffed_squash recipeIngredient "almond oil" cookbook:stuffed_squash recipeIngredient "black pepper" cookbook:stuffed_squash recipeIngredient "garlic (3-4 cloves)" cookbook:stuffed_squash recipeIngredient "olive oil" cookbook:stuffed_squash recipeIngredient "red chile pepper flakes" cookbook:stuffed_squash recipeIngredient "salt" cookbook:stuffed_squash recipeYield 4 cookbook:stuffed_squash totalTime "60 minutes" cookbook:stuffed_squash type cookbook:recipes cookbook:stuffed_squash url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Squash cookbook:stuffed_tomatoes label "stuffed tomatoes" cookbook:stuffed_tomatoes name "Stuffed Tomatoes" cookbook:stuffed_tomatoes recipeCategory category:basil_recipes cookbook:stuffed_tomatoes recipeCategory category:mushroom_recipes cookbook:stuffed_tomatoes recipeCategory category:onion_recipes cookbook:stuffed_tomatoes recipeCategory category:recipes_with_metric_units cookbook:stuffed_tomatoes recipeCategory category:roasted_recipes cookbook:stuffed_tomatoes recipeCategory category:side_dish_recipes cookbook:stuffed_tomatoes recipeCategory category:tomato_recipes cookbook:stuffed_tomatoes recipeIngredient "1 dash of garlic powder" cookbook:stuffed_tomatoes recipeIngredient "1 dash salt" cookbook:stuffed_tomatoes recipeIngredient "1 large, or 2 small culinary mushrooms" cookbook:stuffed_tomatoes recipeIngredient "1 large, ripe tomato" cookbook:stuffed_tomatoes recipeIngredient "1 sliced onion slab, or coin, approx 1/4th inch (0.5cm) thick." cookbook:stuffed_tomatoes recipeIngredient "1 tsp dill weed" cookbook:stuffed_tomatoes recipeIngredient "2 dashes black pepper" cookbook:stuffed_tomatoes recipeIngredient "2 Tbls fresh parsley, or 2 tsp dried parsley flakes" cookbook:stuffed_tomatoes recipeIngredient "4 fresh basil leaves, or 2 tsp dried basil" cookbook:stuffed_tomatoes recipeIngredient "5 drops cooking oil" cookbook:stuffed_tomatoes recipeInstructions ["On the head of a fresh tomato, cut two concentric rings, one near the stem, the other near the slope of the tomato's shoulder.","Remove this ring to expose the juicy seed compartments.","Slice the mushrooms into small, flat slabs, and cut the onion coin in quarters, like a pie or quiche. Separate the layers.","In the open ring sprinkle the dried spices.","Force the mushrooms and small arcs of onion through the spices and into the seed compartments, pushing the basil\/dill\/parsley\/etc in with them. Stuff in as many as possible without forcing out tomato pulp. If using fresh basil leaves, fold them over the slices of mushrooms and push them in together.","Drizzle five or so drops of cooking oil in a spot on a baking sheet or small roasting flat. Rub in a small circle with a diameter equal to the foot, or butt of the tomato.","Place the tomato on the oil and the pan into an oven preheated to 350\u00b0 (180c).","Roast for 15 to 20 minutes."] cookbook:stuffed_tomatoes type cookbook:recipes cookbook:stuffed_tomatoes url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Tomatoes cookbook:stuffed_zucchini name "Stuffed Zucchini" cookbook:stuffed_zucchini recipeCategory category:appetizer_recipes cookbook:stuffed_zucchini recipeCategory category:baked_recipes cookbook:stuffed_zucchini recipeCategory category:boiled_recipes cookbook:stuffed_zucchini recipeCategory category:recipes_with_metric_units cookbook:stuffed_zucchini recipeCategory category:side_dish_recipes cookbook:stuffed_zucchini recipeCategory category:spinach_recipes cookbook:stuffed_zucchini recipeCategory category:stuffing_recipes cookbook:stuffed_zucchini recipeCategory category:zucchini_recipes cookbook:stuffed_zucchini recipeFoodstuff cookbook:egg cookbook:stuffed_zucchini recipeFoodstuff cookbook:garlic cookbook:stuffed_zucchini recipeFoodstuff cookbook:mushroom cookbook:stuffed_zucchini recipeFoodstuff cookbook:olive_oil cookbook:stuffed_zucchini recipeFoodstuff cookbook:onion cookbook:stuffed_zucchini recipeFoodstuff cookbook:paprika cookbook:stuffed_zucchini recipeFoodstuff cookbook:pepper cookbook:stuffed_zucchini recipeFoodstuff cookbook:salt cookbook:stuffed_zucchini recipeFoodstuff cookbook:spinach cookbook:stuffed_zucchini recipeFoodstuff cookbook:zucchini cookbook:stuffed_zucchini recipeIngredient "10 oz (280g) chopped frozen spinach (thawed and drained)" cookbook:stuffed_zucchini recipeIngredient "2 eggs, lightly beaten" cookbook:stuffed_zucchini recipeIngredient "2 onions, finely chopped" cookbook:stuffed_zucchini recipeIngredient "3 tbsp olive oil" cookbook:stuffed_zucchini recipeIngredient "4 cloves garlic, minced" cookbook:stuffed_zucchini recipeIngredient "6 zucchini (courgettes)" cookbook:stuffed_zucchini recipeIngredient "8-10 oz (220 - 280g) button mushrooms (canned or fresh), finely chopped" cookbook:stuffed_zucchini recipeIngredient "salt, pepper, paprika" cookbook:stuffed_zucchini recipeInstructions ["Pre-heat oven to 350\u00b0F (180\u00b0C).","Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.","Cut in half lengthwise.","Scoop out pulp, leaving a \u00bc inch (0.75cm) shell. Chop the removed pulp.","Heat olive oil in saut\u00e9 dish.","Saut\u00e9 zucchini pulp, spinach, onions, and garlic for 5 minutes.","Add mushrooms and saut\u00e9 another 3 minutes.","Remove from heat, add eggs, salt, and pepper, and mix well.","Spoon filling into shells.","Sprinkle with paprika.","Bake for 30 minutes."] cookbook:stuffed_zucchini type cookbook:recipes cookbook:stuffed_zucchini url https://en.wikibooks.org/wiki/Cookbook:Stuffed_Zucchini cookbook:stuffing label "stuffing" cookbook:stuffing name "Stuffing" cookbook:stuffing recipeCategory category:bread_recipes cookbook:stuffing recipeCategory category:ingredients cookbook:stuffing recipeCategory category:side_dish_recipes cookbook:stuffing recipeCategory category:stuffing_recipes cookbook:stuffing recipeIngredient "1 clove of garlic" cookbook:stuffing recipeIngredient "1 large onion, finely chopped" cookbook:stuffing recipeIngredient "1 tablespoon of dried, mixed herbs" cookbook:stuffing recipeIngredient "1 tablespoon of olive oil" cookbook:stuffing recipeIngredient "1 tablespoon of water" cookbook:stuffing recipeIngredient "2 fresh sage leaves, finely chopped" cookbook:stuffing recipeIngredient "4 slices of white bread (just slightly stale is best)" cookbook:stuffing recipeInstructions ["Trim crusts off bread and place slices into a large mixing bowl.","Add water and all other ingredients, and with the hands, work the mixture until it is thoroughly combined.","The stuffing may be cooked by packing it into the washed cavity of a chicken or turkey, prior to roasting, or by forming the stuffing into patties and placing on a greased tray in an oven (moderate temperature)."] cookbook:stuffing type cookbook:recipes cookbook:stuffing url https://en.wikibooks.org/wiki/Cookbook:Stuffing cookbook:sturgeon label "sturgeon" cookbook:substitutions label "substitutions" cookbook:substitutions name "Substitutions" cookbook:substitutions url https://en.wikibooks.org/wiki/Cookbook:Substitutions cookbook:succotash difficulty 3 cookbook:succotash label "succotash" cookbook:succotash name "Succotash" cookbook:succotash recipeCategory category:american_recipes cookbook:succotash recipeCategory category:bean_recipes cookbook:succotash recipeCategory category:boiled_recipes cookbook:succotash recipeCategory category:corn_recipes cookbook:succotash recipeCategory category:medium_difficulty_recipes cookbook:succotash recipeCategory category:native_american_recipes cookbook:succotash recipeCategory category:pork_recipes cookbook:succotash recipeCategory category:recipes_without_cooking_time cookbook:succotash recipeCategory category:side_dish_recipes cookbook:succotash recipeCuisine cookbook:cuisine_of_the_united_states cookbook:succotash recipeCuisine cookbook:louisiana_creole_cuisine cookbook:succotash recipeCuisine cookbook:native_american_cuisine cookbook:succotash recipeCuisine cookbook:new_england_cuisine cookbook:succotash recipeFoodstuff cookbook:butter cookbook:succotash recipeFoodstuff cookbook:corn cookbook:succotash recipeFoodstuff cookbook:lima_bean cookbook:succotash recipeFoodstuff cookbook:pepper cookbook:succotash recipeFoodstuff cookbook:pork cookbook:succotash recipeFoodstuff cookbook:superfine_sugar cookbook:succotash recipeIngredient "1 pound of pickled pork (typically omitted)" cookbook:succotash recipeIngredient "24 ears of corn cut off the cob" cookbook:succotash recipeIngredient "2 quarts shelled lima beans" cookbook:succotash recipeIngredient "2 tablespoons butter (can be omitted or olive oil substituted)" cookbook:succotash recipeIngredient "2 tablespoons sugar (can be omitted)" cookbook:succotash recipeIngredient "pepper" cookbook:succotash recipeYield 6-8 persons cookbook:succotash type cookbook:recipes cookbook:succotash url https://en.wikibooks.org/wiki/Cookbook:Succotash cookbook:sucralose label "sucralose" cookbook:su_cuisine label "su cuisine" cookbook:suet label "suet" cookbook:suet name "Suet" cookbook:suet type cookbook:fats_and_oils cookbook:suet type cookbook:ingredients cookbook:suet url https://en.wikibooks.org/wiki/Cookbook:Suet cookbook:sufganiya label "sufganiya" cookbook:sugar_cookies label "sugar cookies" cookbook:sugar-free_homemade_chocolate name "Sugar-free Homemade Chocolate" cookbook:sugar-free_homemade_chocolate recipeCategory category:chocolate_recipes cookbook:sugar-free_homemade_chocolate recipeCategory category:maple_syrup_recipes cookbook:sugar-free_homemade_chocolate recipeCategory category:recipes_from_foodista cookbook:sugar-free_homemade_chocolate recipeCategory category:recipes_with_images cookbook:sugar-free_homemade_chocolate recipeCategory category:recipes_with_metric_units cookbook:sugar-free_homemade_chocolate recipeIngredient "⅛ cup + 1 tsp maple syrup (30 ml + 1 tsp)" cookbook:sugar-free_homemade_chocolate recipeIngredient "¼ cup unsweetened cacao powder (25 g)" cookbook:sugar-free_homemade_chocolate recipeIngredient "⅓ cup coconut oil (45 g)" cookbook:sugar-free_homemade_chocolate recipeIngredient "Pinch of salt" cookbook:sugar-free_homemade_chocolate recipeInstructions ["Melt the coconut oil in a small saucepan over low heat. Once melted, mix it with the unsweetened cacao powder, maple syrup and salt in a bowl. Preferably with a whisker to avoid any lumbs.","Pour the chocolate mix into small chocolate forms. You can also use a regular baking tray.","Place them in the freezer\/fridge to harden for a few hours. If you\u2019re using a regular baking tray, cut the chocolate into pieces with a sharp knife.","It is necessary to store the chocolate in the freezer\/fridge. Otherwise it won\u2019t hold together."] cookbook:sugar-free_homemade_chocolate type cookbook:recipes cookbook:sugar-free_homemade_chocolate url https://en.wikibooks.org/wiki/Cookbook:Sugar-free_Homemade_Chocolate cookbook:sugar label "all kind of sugar" cookbook:sugar label "brown sugar" cookbook:sugar label "cane sugar" cookbook:sugar label "caster sugar" cookbook:sugar label "cinnamon sugar" cookbook:sugar label "confectioner's sugar" cookbook:sugar label "crystal sugar" cookbook:sugar label "granulated sugar" cookbook:_sugar label "sugar" cookbook:sugar label "'''sugar'''" cookbook:sugar label "sugar" cookbook:sugar label "sugars" cookbook:sugar label "unrefined sugar" cookbook:sugar label "white sugar" cookbook:sugar name "Sugar" cookbook:sugar recipeCategory category:basic_foodstuffs cookbook:sugar type cookbook:basic_foodstuffs cookbook:sugar type cookbook:ingredients cookbook:sugar type cookbook:sweeteners cookbook:sugar url https://en.wikibooks.org/wiki/Cookbook:Sugar cookbook:sukiyaki label "sukiyaki" cookbook:sukiyaki name "Sukiyaki" cookbook:sukiyaki recipeCategory category:japanese_recipes cookbook:sukiyaki recipeCuisine cookbook:cuisine_of_japan cookbook:sukiyaki recipeIngredient "1 napa cabbage" cookbook:sukiyaki recipeIngredient "Firm tofus" cookbook:sukiyaki recipeIngredient "Green onions" cookbook:sukiyaki recipeIngredient "Shiitake mushrooms" cookbook:sukiyaki recipeIngredient "Shirataki noodles" cookbook:sukiyaki recipeIngredient "Spinach" cookbook:sukiyaki recipeIngredient "Thin slices of beef" cookbook:sukiyaki recipeInstructions ["Wash the vegetables.","Cut the vegetables to large pieces.","Put the mushrooms inside the warm water for 15 minutes.","Thaw the beef (if they are frozen.)","Mix the sauce inside a small bowl.","Heat the (electric) skillet; set the heat to low.","Lubricate & coat the skillet with a little bit of oil.","Put a few slices of beef into the skillet.","Cook the beef slices until they turn brown.","Add sauce (don't add all of them at the same time.)","Sort the beef slices to the sides.","Add the rest of the ingredients in an organized fashion."] cookbook:sukiyaki type cookbook:recipes cookbook:sukiyaki url https://en.wikibooks.org/wiki/Cookbook:Sukiyaki cookbook:sulfur_dioxide label "sulfur dioxide" cookbook:sulfur_dioxide name "Sulfur Dioxide" cookbook:sulfur_dioxide name "Sulphur Dioxide" cookbook:sulfur_dioxide type cookbook:ingredients cookbook:sulfur_dioxide url https://en.wikibooks.org/wiki/Cookbook:Sulfur_Dioxide cookbook:sulfur_dioxide url https://en.wikibooks.org/wiki/Cookbook:Sulphur_Dioxide cookbook:sumak label "soumak" cookbook:sumak label "sumac" cookbook:sumak label "sumak" cookbook:sumak name "Sumac" cookbook:sumak name "Sumak" cookbook:sumak type cookbook:ingredients cookbook:sumak type cookbook:spices_and_herbs cookbook:sumak url https://en.wikibooks.org/wiki/Cookbook:Sumac cookbook:sumak url https://en.wikibooks.org/wiki/Cookbook:Sumak cookbook:summer_ingredients type cookbook:ingredients_by_seasonality cookbook:summer_pudding difficulty 2 cookbook:summer_pudding label "summer pudding" cookbook:summer_pudding name "Summer pudding" cookbook:summer_pudding name "Summer Pudding" cookbook:summer_pudding recipeCategory category:dessert_recipes cookbook:summer_pudding recipeCategory category:easy_recipes cookbook:summer_pudding recipeCategory category:english_dessert_recipes cookbook:summer_pudding recipeCategory category:fruit_recipes cookbook:summer_pudding recipeCategory category:recipes_with_images cookbook:summer_pudding recipeFoodstuff cookbook:castor_sugar cookbook:summer_pudding recipeFoodstuff cookbook:currant cookbook:summer_pudding recipeFoodstuff cookbook:lime cookbook:summer_pudding recipeFoodstuff cookbook:mint cookbook:summer_pudding recipeFoodstuff cookbook:raspberry cookbook:summer_pudding recipeFoodstuff cookbook:strawberry cookbook:summer_pudding recipeFoodstuff cookbook:zest cookbook:summer_pudding recipeIngredient "½ punnet blackcurrants" cookbook:summer_pudding recipeIngredient "½ punnet redcurrants" cookbook:summer_pudding recipeIngredient "1 loaf of white, sliced, pappy sort of bread or, for a special treat, a large slab of Brioche" cookbook:summer_pudding recipeIngredient "1 punnet raspberries" cookbook:summer_pudding recipeIngredient "1 punnet strawberries" cookbook:summer_pudding recipeIngredient "2 or 3 mint leaves again, finely chopped" cookbook:summer_pudding recipeIngredient "2 Tbsp caster sugar" cookbook:summer_pudding recipeIngredient "a bottle of the best quality blackcurrant cordial you can find, in reserve" cookbook:summer_pudding recipeIngredient "the zest of a lime chopped finely" cookbook:summer_pudding recipeYield 4 cookbook:summer_pudding totalTime "25 minutes" cookbook:summer_pudding type cookbook:recipes cookbook:summer_pudding url https://en.wikibooks.org/wiki/Cookbook:Summer_pudding cookbook:summer_pudding url https://en.wikibooks.org/wiki/Cookbook:Summer_Pudding cookbook:summer_roll difficulty 1 cookbook:summer_roll label "gỏi cuốn" cookbook:summer_roll label "summer roll" cookbook:summer_roll label "summer rolls" cookbook:summer_roll name "Gỏi Cuốn" cookbook:summer_roll name "Summer Roll" cookbook:summer_roll recipeCategory category:gluten-free_recipes cookbook:summer_roll recipeCategory category:recipes_with_images cookbook:summer_roll recipeCategory category:recipes_with_metric_units cookbook:summer_roll recipeCategory category:very_easy_recipes cookbook:summer_roll recipeCategory category:vietnamese_recipes cookbook:summer_roll recipeCuisine cookbook:cuisine_of_vietnam cookbook:summer_roll recipeFoodstuff cookbook:basil cookbook:summer_roll recipeFoodstuff cookbook:bean_sprout cookbook:summer_roll recipeFoodstuff cookbook:carrot cookbook:summer_roll recipeFoodstuff cookbook:chicken cookbook:summer_roll recipeFoodstuff cookbook:cilantro cookbook:summer_roll recipeFoodstuff cookbook:cucumber cookbook:summer_roll recipeFoodstuff cookbook:lettuce cookbook:summer_roll recipeFoodstuff cookbook:mint cookbook:summer_roll recipeFoodstuff cookbook:nappa_cabbage cookbook:summer_roll recipeFoodstuff cookbook:pork cookbook:summer_roll recipeFoodstuff cookbook:rice_wafer cookbook:summer_roll recipeFoodstuff cookbook:shrimp cookbook:summer_roll recipeFoodstuff cookbook:snow_pea cookbook:summer_roll recipeFoodstuff cookbook:vermicelli cookbook:summer_roll recipeFoodstuff cookbook:water cookbook:summer_roll recipeIngredient "1 cucumber, sliced into fingers" cookbook:summer_roll recipeIngredient "2 leaves of Chinese cabbage, halved lengthways" cookbook:summer_roll recipeIngredient "4-8 prawns" cookbook:summer_roll recipeIngredient "4 leaves of lettuce (leafy variety - Romaine/Cos, Mignonette, etc.)" cookbook:summer_roll recipeIngredient "4 rice wafers (rice paper, tapioca sheet)" cookbook:summer_roll recipeIngredient "50g cooked pork or chicken meat" cookbook:summer_roll recipeIngredient "50g cooked vermicelli (thin rice noodles)" cookbook:summer_roll recipeIngredient "a bowl of warm water" cookbook:summer_roll recipeIngredient "fresh herbs, to taste (e.g. coriander, basil, mint)" cookbook:summer_roll recipeInstructions ["Dip a rice wafer into the warm water and remove immediately when it is completely wet - it only needs to be in the water for a few seconds","Lay the rice wafer on a board or plate","Arrange a portion of the ingredients near the edge of the rice wafer in a neat pile, with the fingers of cucumber roughly parallel to the edge of the wafer","Fold the edge of the wafer over the pile of ingredients, and roll it over once","Fold the sides of the wafer inwards, to close of the ends of the roll you just made","Roll the wafer up the rest of the way, to enclose the roll completely","Set aside for 5 minutes to dry a little before eating"] cookbook:summer_roll recipeNotes "* Summer rolls can easily be made vegetarian by omitting the prawns and meat, and adding more greens and vegetables like bean sprouts, snow pea sprouts, fingers of carrot " cookbook:summer_roll recipeYield 4 cookbook:summer_roll totalTime "15 minutes" cookbook:summer_roll type cookbook:recipes cookbook:summer_roll url https://en.wikibooks.org/wiki/Cookbook:Gỏi_Cuốn cookbook:summer_roll url https://en.wikibooks.org/wiki/Cookbook:Summer_Roll cookbook:sunberry label "sunberry" cookbook:sunchoke label "jerusalem artichoke" cookbook:sunchoke label "sunchoke" cookbook:sunchoke name "Jerusalem Artichoke" cookbook:sunchoke name "Sunchoke" cookbook:sunchoke type cookbook:ingredients cookbook:sunchoke type cookbook:vegetable cookbook:sunchoke url https://en.wikibooks.org/wiki/Cookbook:Jerusalem_Artichoke cookbook:sunchoke url https://en.wikibooks.org/wiki/Cookbook:Sunchoke cookbook:sunflower label "sunflower" cookbook:sunflower label "sunflower seeds" cookbook:sunflower name "Sunflower" cookbook:sunflower_oil label "sun flower oil" cookbook:sunflower_oil label "sunflower oil" cookbook:sunflower_oil name "Sunflower Oil" cookbook:sunflower_oil recipeCategory category:fats_and_oils cookbook:sunflower_oil type cookbook:fats_and_oils cookbook:sunflower_oil type cookbook:ingredients cookbook:sunflower_oil url https://en.wikibooks.org/wiki/Cookbook:Sunflower_Oil cookbook:sunflower_seed label "sunflower seed" cookbook:sunflower_seeds label "sunflower seeds" cookbook:sunflower_seeds name "Sunflower Seeds" cookbook:sunflower_seeds type cookbook:cookbook_stubs cookbook:sunflower_seeds type cookbook:ingredients cookbook:sunflower_seeds type cookbook:nuts_and_seeds cookbook:sunflower_seeds url https://en.wikibooks.org/wiki/Cookbook:Sunflower_Seeds cookbook:sunflower type cookbook:ingredients cookbook:sunflower url https://en.wikibooks.org/wiki/Cookbook:Sunflower cookbook:sunglow_motel-cafe_pickle_pie label "sunglow motel-cafe pickle pie" cookbook:sunglow_motel-cafe_pickle_pie name "Sunglow Motel-Cafe Pickle Pie" cookbook:sunglow_motel-cafe_pickle_pie recipeCategory category:baking_recipes cookbook:sunglow_motel-cafe_pickle_pie recipeCategory category:dessert_recipes cookbook:sunglow_motel-cafe_pickle_pie recipeCategory category:pickle_recipes cookbook:sunglow_motel-cafe_pickle_pie recipeCategory category:pie_recipes cookbook:sunglow_motel-cafe_pickle_pie recipeFoodstuff cookbook:cinnamon cookbook:sunglow_motel-cafe_pickle_pie recipeFoodstuff cookbook:egg cookbook:sunglow_motel-cafe_pickle_pie recipeFoodstuff cookbook:margarine cookbook:sunglow_motel-cafe_pickle_pie recipeFoodstuff cookbook:nutmeg cookbook:sunglow_motel-cafe_pickle_pie recipeFoodstuff cookbook:sugar cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "12 oz. sweet pickles, drained and ground" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "1/8 cup margarine, melted" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "1 cup + 2 tbsp. light cream" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "1 tsp. cinnamon" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "1 tsp. lemon extract" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "1 tsp. nutmeg" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "2 cups sugar" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "2 tbsp. cornstarch" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "2 unbaked 9-inch pie shells" cookbook:sunglow_motel-cafe_pickle_pie recipeIngredient "5 eggs" cookbook:sunglow_motel-cafe_pickle_pie recipeInstructions ["Beat eggs and sugar until lemon colored and thick; beat in cinnamon, nutmeg, lemon extract, cornstarch, cream and margarine.","Stir ground sweet pickles into mixture.","Pour pickle mixture into unbaked pie shell.","Bake at 350 degrees for one hour to one hour and 15 minutes, until a knife inserted in center comes out clean."] cookbook:sunglow_motel-cafe_pickle_pie type cookbook:recipes cookbook:sunglow_motel-cafe_pickle_pie url https://en.wikibooks.org/wiki/Cookbook:Sunglow_Motel-Cafe_Pickle_Pie cookbook:sunshine_cake label "sunshine cake" cookbook:sunshine_cake name "Sunshine Cake" cookbook:sunshine_cake recipeCategory category:baking_recipes cookbook:sunshine_cake recipeCategory category:cake_recipes cookbook:sunshine_cake recipeCategory category:dessert_recipes cookbook:sunshine_cake recipeFoodstuff cookbook:cream_of_tartar cookbook:sunshine_cake recipeFoodstuff cookbook:egg cookbook:sunshine_cake recipeFoodstuff cookbook:flour cookbook:sunshine_cake recipeFoodstuff cookbook:lemon cookbook:sunshine_cake recipeFoodstuff cookbook:sugar cookbook:sunshine_cake recipeFoodstuff cookbook:vanilla cookbook:sunshine_cake recipeIngredient "1/3 tsp. cream of tartar" cookbook:sunshine_cake recipeIngredient "1 cup sugar" cookbook:sunshine_cake recipeIngredient "1 tsp. lemon juice" cookbook:sunshine_cake recipeIngredient "1 tsp. vanilla" cookbook:sunshine_cake recipeIngredient "3/4 cup flour" cookbook:sunshine_cake recipeIngredient "6 eggs" cookbook:sunshine_cake type cookbook:recipes cookbook:sunshine_cake url https://en.wikibooks.org/wiki/Cookbook:Sunshine_Cake cookbook:superfine_sugar label "baking sugar" cookbook:superfine_sugar label "caster sugar" cookbook:superfine_sugar label "sugar" cookbook:superfine_sugar label "superfine sugar" cookbook:superfine_sugar name "Baking sugar" cookbook:superfine_sugar name "Baking Sugar" cookbook:superfine_sugar name "Superfine Sugar" cookbook:superfine_sugar type cookbook:ingredients cookbook:superfine_sugar type cookbook:sweeteners cookbook:superfine_sugar url https://en.wikibooks.org/wiki/Cookbook:Baking_sugar cookbook:superfine_sugar url https://en.wikibooks.org/wiki/Cookbook:Baking_Sugar cookbook:superfine_sugar url https://en.wikibooks.org/wiki/Cookbook:Superfine_Sugar cookbook:super_moist_corn_bread difficulty 1 cookbook:super_moist_corn_bread name "Super Moist Corn Bread" cookbook:super_moist_corn_bread recipeCategory category:american_recipes cookbook:super_moist_corn_bread recipeCategory category:baking_recipes cookbook:super_moist_corn_bread recipeCategory category:bread_recipes cookbook:super_moist_corn_bread recipeCategory category:camping_recipes cookbook:super_moist_corn_bread recipeCategory category:cornbread_recipes cookbook:super_moist_corn_bread recipeCategory category:vegetarian_recipes cookbook:super_moist_corn_bread recipeCategory category:very_easy_recipes cookbook:super_moist_corn_bread recipeCookingTechnique cookbook:beat cookbook:super_moist_corn_bread recipeCuisine cookbook:cuisine_of_the_united_states cookbook:super_moist_corn_bread recipeCuisine cookbook:louisiana_creole_cuisine cookbook:super_moist_corn_bread recipeCuisine cookbook:new_england_cuisine cookbook:super_moist_corn_bread recipeEquipment cookbook:dutch_oven cookbook:super_moist_corn_bread recipeFoodstuff cookbook:baking_powder cookbook:super_moist_corn_bread recipeFoodstuff cookbook:baking_soda cookbook:super_moist_corn_bread recipeFoodstuff cookbook:brown_sugar cookbook:super_moist_corn_bread recipeFoodstuff cookbook:butter cookbook:super_moist_corn_bread recipeFoodstuff cookbook:cornmeal cookbook:super_moist_corn_bread recipeFoodstuff cookbook:egg cookbook:super_moist_corn_bread recipeFoodstuff cookbook:flour cookbook:super_moist_corn_bread recipeFoodstuff cookbook:milk cookbook:super_moist_corn_bread recipeFoodstuff cookbook:yogurt cookbook:super_moist_corn_bread recipeIngredient "¼ cup brown sugar (typically omitted)" cookbook:super_moist_corn_bread recipeIngredient "¼ cup melted butter or olive oil" cookbook:super_moist_corn_bread recipeIngredient "½ cup milk" cookbook:super_moist_corn_bread recipeIngredient "½ cup plain yogurt" cookbook:super_moist_corn_bread recipeIngredient "½ teaspoon baking soda" cookbook:super_moist_corn_bread recipeIngredient "1 cup corn meal" cookbook:super_moist_corn_bread recipeIngredient "1 cup flour" cookbook:super_moist_corn_bread recipeIngredient "1 egg, lightly beaten" cookbook:super_moist_corn_bread recipeIngredient "2 teaspoons baking powder" cookbook:super_moist_corn_bread recipeInstructions ["Preheat oven to 425\u00b0F (220\u00b0C). If using a Dutch oven, preheat with 16-18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.","Grease an 8-inch square pan.","In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used.","In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil.","Gradually add the dry mixture to the wet mixture and stir until just combined, no longer.","Immediately pour into the greased pan and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean."] cookbook:super_moist_corn_bread recipeNotes "* Over-mixing after adding together the liquid and dry mixtures will toughen the batter! " cookbook:super_moist_corn_bread recipeYield 6 cookbook:super_moist_corn_bread totalTime "1 hour" cookbook:super_moist_corn_bread type cookbook:recipes cookbook:super_moist_corn_bread url https://en.wikibooks.org/wiki/Cookbook:Super_Moist_Corn_Bread cookbook:supper label "supper" cookbook:supper name "Supper" cookbook:supper recipeCategory category:meals cookbook:supper type cookbook:meals cookbook:supper type cookbook:recipes cookbook:supper url https://en.wikibooks.org/wiki/Cookbook:Supper cookbook:sushi/gimbap difficulty 3 cookbook:sushi/gimbap label "gimbap" cookbook:sushi/gimbap name "Gimbap" cookbook:sushi/gimbap name "Sushi/Gimbap" cookbook:sushi/gimbap recipeCategory category:korean_recipes cookbook:sushi/gimbap recipeCategory category:medium_difficulty_recipes cookbook:sushi/gimbap recipeCategory category:recipes_with_images cookbook:sushi/gimbap recipeCategory category:recipes_with_metric_units cookbook:sushi/gimbap recipeCategory category:recipes_without_servings cookbook:sushi/gimbap recipeCategory category:rice_recipes cookbook:sushi/gimbap recipeCategory category:side_dish_recipes cookbook:sushi/gimbap recipeCategory category:sushi_recipes cookbook:sushi/gimbap recipeCuisine cookbook:cuisine_of_korea cookbook:sushi/gimbap recipeIngredient "Bamboo gimbap rolling mat (gimbap mari)" cookbook:sushi/gimbap recipeIngredient "Carrots" cookbook:sushi/gimbap recipeIngredient "Dried seaweed" cookbook:sushi/gimbap recipeIngredient "Eggs" cookbook:sushi/gimbap recipeIngredient "Pickled radish" cookbook:sushi/gimbap recipeIngredient "Rice" cookbook:sushi/gimbap recipeIngredient "Sesame oil and seed" cookbook:sushi/gimbap recipeIngredient "Spinach" cookbook:sushi/gimbap recipeIngredient "Tuna, ham, sausage, or any kind of cooked meat" cookbook:sushi/gimbap recipeInstructions ["Steam rice.","Cut radish lengthwise, about 1 cm thick.","Boil water and put spinach into it. Boil for about 10 seconds. Take out and wash with cold water. Squeeze all the water out, then season it with salt, sesame oil, and sesame seed.","Shred carrots to about 2 in. (5cm) long. Stir-fry it with salt, pepper, and vegetable oil. (Note: You don\u2019t have to cook it all the way.)","Crack about 4-5 eggs into a little bowl. Mix. Add salt\/pepper. Fry, then cut lengthwise about 1 cm thick.","Mix rice, 2 tbsp of oil, and sesame seed together. Place bamboo on flat surface and place seaweed on top. Spread the seasoned rice on top of seaweed and place each ingredient on top of that in long strips. Roll it, and use the bamboo to tighten ingredients together."] cookbook:sushi/gimbap totalTime "30 minutes" cookbook:sushi/gimbap type cookbook:recipes cookbook:sushi/gimbap url https://en.wikibooks.org/wiki/Cookbook:Gimbap cookbook:sushi/gimbap url https://en.wikibooks.org/wiki/Cookbook:Sushi/Gimbap cookbook:sushi/gunkanmaki label "gunkanmaki" cookbook:sushi/gunkanmaki name "Gunkanmaki" cookbook:sushi/gunkanmaki name "Sushi/Gunkanmaki" cookbook:sushi/gunkanmaki recipeCategory category:appetizer_recipes cookbook:sushi/gunkanmaki recipeCategory category:rice_recipes cookbook:sushi/gunkanmaki recipeCategory category:side_dish_recipes cookbook:sushi/gunkanmaki recipeCategory category:sushi_recipes cookbook:sushi/gunkanmaki recipeFoodstuff cookbook:nori cookbook:sushi/gunkanmaki recipeIngredient "Nori" cookbook:sushi/gunkanmaki recipeIngredient "Sushi rice" cookbook:sushi/gunkanmaki recipeIngredient "Topping" cookbook:sushi/gunkanmaki recipeInstructions ["Cut nori into strips 1 inch wide and long enough to surround the desired sushi rice piece with at least 1 inch of overlap.","Form the sushi rice into oval pieces. A common size would be 1" wide, 1 1\/4" inch long, and 1 inch high.","Start with one end of the nori band and surround the rice piece. Wet the inside of the other end of the nori and press over the first end. The nori will stick together this way.","Uni (''sea urchin'') roe (eggs): roll sushi rice in nori. Cut into serving sizes and stand up, add sea urchin roe on the top of each piece.","Quail egg: Form a small nugget of sushi rice. The nugget should be approximately 1-1\/4 inches long and 3\/4 inches wide and 0.5 inches high (3.2 cm x 1.9 cm x 1.3 cm). Take a piece of nori and cut it into a strip approximately 1-1\/4 inches wide (3.2 cm) and 4.5 inches long (11.5 cm). Roll the nugget in the nori. The nori should create a band around the circumference of the nugget. The band will be taller than the nugget and will thus form a cup-shape, where the nugget is the base of the cup and the nori is the sides of the cup. Fill one side of the cup with fish roe (orange fish eggs) and fill the other side of the cup with one quail egg. Serve and enjoy."] cookbook:sushi/gunkanmaki type cookbook:recipes cookbook:sushi/gunkanmaki url https://en.wikibooks.org/wiki/Cookbook:Gunkanmaki cookbook:sushi/gunkanmaki url https://en.wikibooks.org/wiki/Cookbook:Sushi/Gunkanmaki cookbook:sushi/inarizushi label "inarizushi" cookbook:sushi/inarizushi name "Inarizushi" cookbook:sushi/inarizushi name "Sushi/Inarizushi" cookbook:sushi/inarizushi recipeCategory category:egg_recipes cookbook:sushi/inarizushi recipeCategory category:japanese_recipes cookbook:sushi/inarizushi recipeCategory category:pan_fried_recipes cookbook:sushi/inarizushi recipeCategory category:recipes_with_images cookbook:sushi/inarizushi recipeCategory category:sushi_recipes cookbook:sushi/inarizushi recipeCuisine cookbook:cuisine_of_japan cookbook:sushi/inarizushi recipeFoodstuff cookbook:cornstarch cookbook:sushi/inarizushi recipeFoodstuff cookbook:egg cookbook:sushi/inarizushi recipeFoodstuff cookbook:sake cookbook:sushi/inarizushi recipeFoodstuff cookbook:salt cookbook:sushi/inarizushi recipeFoodstuff cookbook:sugar cookbook:sushi/inarizushi recipeIngredient "1/8 teaspoon (1/2 mL) salt" cookbook:sushi/inarizushi recipeIngredient "1 tablespoon (12 mL) cold water" cookbook:sushi/inarizushi recipeIngredient "1 teaspoon (4 mL) cornstarch" cookbook:sushi/inarizushi recipeIngredient "1 teaspoon (4 mL) sugar" cookbook:sushi/inarizushi recipeIngredient "2 teaspoons (8 mL) sake" cookbook:sushi/inarizushi recipeIngredient "4 extra-large eggs" cookbook:sushi/inarizushi recipeInstructions ["Break the eggs into the bowl. Removing the egg white clinging to the yolk will make for a smoother and more uniform surface.","Add the sake, sugar, and salt.","Beat the mixture to produce a smooth, consistent texture, but not so much as to create a foam. If you accidentally get air bubbles, let the bowl sit for a few minutes while they pop.","Dissolve the cornstarch in the water &mdash; it will be closer to a paste than a fluid &mdash; and then add it to the egg mix.","Heat the pan over medium heat. If you are not using a non-stick pan, you will need to oil the surface.","Pour three or four tablespoons (40 to 50 mL) of the egg mixture all at once onto the pan.","Swirl the pan to spread the mixture thinly and evenly.","Allow the mixture to cook until the edge start to dry out. Remove the pan from the heat, and let the egg mixture continue to cook for 30 seconds from the heat in the pan.","Flip the omelet over and return the pan to the heat for 30 seconds.","Remove the omelet from the pan, and allow it to cool."] cookbook:sushi/inarizushi type cookbook:recipes cookbook:sushi/inarizushi url https://en.wikibooks.org/wiki/Cookbook:Inarizushi cookbook:sushi/inarizushi url https://en.wikibooks.org/wiki/Cookbook:Sushi/Inarizushi cookbook:sushi label "makizushi" cookbook:sushi label "sushi" cookbook:sushi/maki label "maki" cookbook:sushi/maki label "makizushi" cookbook:sushi/maki label "rolled sushi (maki)" cookbook:sushi/maki name "Maki" cookbook:sushi/maki name "Sushi/Maki" cookbook:sushi/maki recipeCategory category:japanese_recipes cookbook:sushi/maki recipeCategory category:seafood_recipes cookbook:sushi/maki recipeCategory category:sushi_recipes cookbook:sushi/maki recipeCuisine cookbook:cuisine_of_japan cookbook:sushi/maki recipeEquipment cookbook:sushi_roller cookbook:sushi/maki recipeFoodstuff cookbook:avocado cookbook:sushi/maki recipeFoodstuff cookbook:crab cookbook:sushi/maki recipeFoodstuff cookbook:cream_cheese cookbook:sushi/maki recipeFoodstuff cookbook:cucumber cookbook:sushi/maki recipeFoodstuff cookbook:nori cookbook:sushi/maki recipeFoodstuff cookbook:rice cookbook:sushi/maki recipeFoodstuff cookbook:salmon cookbook:sushi/maki recipeFoodstuff cookbook:seaweed cookbook:sushi/maki recipeFoodstuff cookbook:sriracha cookbook:sushi/maki recipeFoodstuff cookbook:tuna cookbook:sushi/maki recipeIngredient "Fish/vegetables (this may consist of either raw/smoked salmon, tuna, etc or perhaps cucumber or avocado)" cookbook:sushi/maki recipeIngredient "Plastic wrap, if making inside-out rolls with rice on outside" cookbook:sushi/maki recipeIngredient "Sesame seeds, if making inside-out rolls with rice on outside (optional)" cookbook:sushi/maki recipeIngredient "Sheets of nori (red algae seaweed paper)." cookbook:sushi/maki recipeIngredient "Sushi rice (all of it prepared directly beforehand)" cookbook:sushi/maki recipeIngredient "Wasabi paste, powders should say how to make them into paste." cookbook:sushi/maki recipeIngredient "Water" cookbook:sushi/maki recipeIngredient "You must also have a makisu or sushi roller (bamboo sticks strung together with string)" cookbook:sushi/maki recipeInstructions ["Take the roller and place it on top of a cutting board. If making inside out rolls with rice on the outside, make sure your makisu (roller) is completely wrapped in a double layer of plastic wrap. this task is simple and effective in keeping rice from sticking to where it shouldn't and especially sanitation. Finally, put a sheet of nori shiny side down on top of the makisu. lengthwise or longwise depends both on the roll and amount of ingredients are being rolled.","Dampen your hands before applying the rice. This will prevent clumping and the rice sticking to your hands, but may also make the rice less sticky, so don't go overboard. Grab the rice with one hand and put a fistful on the center of the nori. When spreading this, leave a 2 centimeter gap on the side parallel to the bamboo. As a general rule, if you can't see the nori through the rice, you have too much. A 6mm layer has been recommended.","If making an inside out roll, flip over the nori and rice quickly onto the makisu. So as the rice is now on the surface of the mat and the nori is facing you.","Next place the primary ingredients in a row in the middle. Then, slowly use the roller to push the nori against itself (rolling it away from you), using your thumbs and heels of hands for stability. Be careful when you reach the row of ingredients, making sure that it goes underneath the roll rather than just being pushed along.","When you reach the end of the nori sheet, use the roller to compact the roll a little, making sure the rice is making it all stick together. Trying to even out a bumpy roll is simple, and it's really just a matter of hand pressure. Don't squeeze too hard on the sides and don't flatten the roll from the top. If you want to fix the ends of the roll, just poke about 1\/2 an inch out from one side of mat and while gently holding it in place, press it with the heel of your hand a little.","Next remove the maki from the sushi roller, and put it on the cutting board below.","Before you cut, wet your knife every time to reduce sticking (don't do it sparingly this time). This can be done using a sink, a large bowl, or a large plastic cup. A knife with dimples supposedly works well for cutting sushi. Slice the rolls from the inside out, into sections of 5, 6, or 8 (depending on roll). Cutting from the inside first will ensure that all ingredients that shift shift towards the outside two pieces. For the rolls of 6 or 8, cut from the center, then put one roll behind the other, and cut each half in half. If you were making an inside-out roll, you may wish to put on a line of sesame seeds primarily for garnish.","Serve with soy sauce and something shallow for dipping. You may also want chopsticks, pickled ginger, and wasabi if culture allows. Sashimi, Miso soup, other sushi, or just general Japanese food is also often served alongside it. Green Tea is considered the drink of choice to have with sushi.","California Roll: avocado, crab meat or imitation crab, cucumber.","Tuna Roll: Tuna, wrapped in rice and seaweed. This same combination is used to make plain rolls with any other type of fish.","Spicy Tuna Roll: Tuna, spicy sauce (mixture of Japanese mayonnaise and sriracha)","Kamikaze Roll: Tuna, yellowtail, spicy sauce","Philadelphia Roll: Salmon (either raw or smoked), cream cheese","Cucumber Roll: Sliced cucumber. Vegan.","Egg Roll: Sliced Egg Yellow. Vegetarian."] cookbook:sushi/maki type cookbook:recipes cookbook:sushi/maki url https://en.wikibooks.org/wiki/Cookbook:Maki cookbook:sushi/maki url https://en.wikibooks.org/wiki/Cookbook:Sushi/Maki cookbook:sushi name "Sushi" cookbook:sushi/nigirizushi label "nigirizushi" cookbook:sushi/nigirizushi name "Nigirizushi" cookbook:sushi/nigirizushi name "Sushi/Nigirizushi" cookbook:sushi/nigirizushi recipeCategory category:japanese_recipes cookbook:sushi/nigirizushi recipeCategory category:recipes_with_metric_units cookbook:sushi/nigirizushi recipeCategory category:rice_recipes cookbook:sushi/nigirizushi recipeCategory category:sushi_recipes cookbook:sushi/nigirizushi recipeCuisine cookbook:cuisine_of_japan cookbook:sushi/nigirizushi recipeFoodstuff cookbook:wasabi cookbook:sushi/nigirizushi recipeIngredient "nori (as needed)" cookbook:sushi/nigirizushi recipeIngredient "sushi rice" cookbook:sushi/nigirizushi recipeIngredient "topping" cookbook:sushi/nigirizushi recipeIngredient "Wasabi (as needed)" cookbook:sushi/nigirizushi recipeInstructions ["For nigirizushi requiring a band of nori to hold the sushi together, cut the nori into strips about 1\/4 inch wide and long enough to wrap around the finished sushi with at least 1 inch (2.5 cm) of overlap. Place one such strip on the preparing surface.","Hand form the sushi rice into suitable sized sushi bases. Generally, this means a rectangular block from 1\/2 inch to 1 inch wide, 1 inch to 1 1\/2 inch long (2.5 cm to 4 cm), and 1\/2 inch to 3\/4 inch high (1.5 - 2 cm). It takes considerable experience to form pleasing sushi bases by hand (beginners may find a plastic sushi mold helpful for forming the bases). Wetting the hands in water prior to forming each sushi base keeps the rice from sticking to the hands.","For nigirizushi requiring wasabi between the rice and topping, add a small dab of wasabi on the rice.","Add the selected topping on top of the sushi rice.","If nori is used, wrap one of the nori band ends up and over the nigirisushi topping firmly, so that it sticks to the rice and topping. Wet the other nori band end with a small amount of water, and wrap it up and over the topping so that it overlaps the other nori end. The water causes the nori ends to stick together.","Broiled eel: sushi rice, broiled eel, nori band. Top with eel sauce and bonito and\/or sesame seeds.","Salmon: sushi rice, salmon.","Shrimp: sushi rice, shrimp. Clean and butterfly the shrimp prior to using.","Mackerel: sushi rice, mackerel.","Tuna: sushi rice, tuna."] cookbook:sushi/nigirizushi type cookbook:recipes cookbook:sushi/nigirizushi url https://en.wikibooks.org/wiki/Cookbook:Nigirizushi cookbook:sushi/nigirizushi url https://en.wikibooks.org/wiki/Cookbook:Sushi/Nigirizushi cookbook:sushi recipeCategory category:appetizer_recipes cookbook:sushi recipeCategory category:fish_recipes cookbook:sushi recipeCategory category:japanese_recipes cookbook:sushi recipeCategory category:main_course_recipes cookbook:sushi recipeCategory category:rice_recipes cookbook:sushi recipeCuisine cookbook:cuisine_of_japan cookbook:sushi_roller label "sushi roller" cookbook:sushi_roller name "Sushi Roller" cookbook:sushi_roller type cookbook:cookbook/equipment cookbook:sushi_roller url https://en.wikibooks.org/wiki/Cookbook:Sushi_Roller cookbook:sushi/stewed_vegan_maki label "stewed vegan maki" cookbook:sushi/stewed_vegan_maki name "Stewed Vegan Maki" cookbook:sushi/stewed_vegan_maki name "Sushi/Stewed Vegan Maki" cookbook:sushi/stewed_vegan_maki recipeCategory category:recipes_with_metric_units cookbook:sushi/stewed_vegan_maki recipeCategory category:rice_recipes cookbook:sushi/stewed_vegan_maki recipeCategory category:sushi_recipes cookbook:sushi/stewed_vegan_maki recipeCategory category:vegan_recipes cookbook:sushi/stewed_vegan_maki recipeCuisine cookbook:vegan_cuisine cookbook:sushi/stewed_vegan_maki recipeIngredient "1 1/2 cups (360ml) sushi rice" cookbook:sushi/stewed_vegan_maki recipeIngredient "1/2 cup (120ml) water" cookbook:sushi/stewed_vegan_maki recipeIngredient "1/2 teaspoon rice vinegar" cookbook:sushi/stewed_vegan_maki recipeIngredient "1/2 teaspoon wasabi" cookbook:sushi/stewed_vegan_maki recipeIngredient "1/4 cup (60ml) fine diced celery" cookbook:sushi/stewed_vegan_maki recipeIngredient "1/4 cup (60ml) fine shredded carrot" cookbook:sushi/stewed_vegan_maki recipeIngredient "1/4 cup (60ml) thin julienned daikon" cookbook:sushi/stewed_vegan_maki recipeIngredient "1/4 cup (60ml) thin julienned onion" cookbook:sushi/stewed_vegan_maki recipeIngredient "2 nori" cookbook:sushi/stewed_vegan_maki recipeIngredient "2 oz (55g) sake" cookbook:sushi/stewed_vegan_maki recipeIngredient "2 tablespoons miso" cookbook:sushi/stewed_vegan_maki recipeInstructions ["In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake.","Bring to a simmer and let cook until most of the sake is gone, stirring often.","Now add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy) stirring often.","Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency.","Pour the 'sauce' over the vegetables and mix thoroughly. Let cool.","Mix in vinegar.","Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly."] cookbook:sushi/stewed_vegan_maki type cookbook:recipes cookbook:sushi/stewed_vegan_maki url https://en.wikibooks.org/wiki/Cookbook:Stewed_Vegan_Maki cookbook:sushi/stewed_vegan_maki url https://en.wikibooks.org/wiki/Cookbook:Sushi/Stewed_Vegan_Maki cookbook:sushi/sushi_rice label "sushi rice" cookbook:sushi/sushi_rice name "Sushi Rice" cookbook:sushi/sushi_rice name "Sushi/Sushi Rice" cookbook:sushi/sushi_rice recipeCategory category:boiled_recipes cookbook:sushi/sushi_rice recipeCategory category:ingredients cookbook:sushi/sushi_rice recipeCategory category:japanese_recipes cookbook:sushi/sushi_rice recipeCategory category:recipes_with_metric_units cookbook:sushi/sushi_rice recipeCategory category:rice_recipes cookbook:sushi/sushi_rice recipeCategory category:sushi_recipes cookbook:sushi/sushi_rice recipeCategory category:vegan_recipes cookbook:sushi/sushi_rice recipeCookingTechnique cookbook:boiling cookbook:sushi/sushi_rice recipeCuisine cookbook:cuisine_of_japan cookbook:sushi/sushi_rice recipeCuisine cookbook:vegan_cuisine cookbook:sushi/sushi_rice recipeEquipment cookbook:cookie_sheet cookbook:sushi/sushi_rice recipeFoodstuff cookbook:kelp cookbook:sushi/sushi_rice recipeFoodstuff cookbook:rice cookbook:sushi/sushi_rice recipeFoodstuff cookbook:sake cookbook:sushi/sushi_rice recipeIngredient "1 metric tablespoon (15 mL) of Sake (optional)" cookbook:sushi/sushi_rice recipeIngredient "1 small sheet of ''Kombu'' (optional)" cookbook:sushi/sushi_rice recipeIngredient "2 Gō (300 g) of uncooked, washed, short-grain Japanese rice" cookbook:sushi/sushi_rice recipeIngredient "400 mL of water" cookbook:sushi/sushi_rice recipeInstructions ["Make the sushisu","# Mix the vinegar, sugar, and salt.","# Heat the mixture in a sauce pan until everything is dissolved, but do not boil.","# Set aside to cool.","Cook the rice","# Rinse the rice. Put the rice in the cooking pot, half filled with cold water, and swirl it around with your hand. The water will turn chalky white. Carefully drain off the water, and repeat the process several times, until the water remains clear.","# Allow the rice to stand for 30 minutes. Some recipes say the rice should remain in the cooking pot submerged in its cooking water; others say to transfer it temporarily to a colander to drain.","# Add a 8cm-sized sheet of ''kombu'' to the cooking pot, and the sake if you are using it.","# Boil the water in the cooking pot.","# Remove the ''kombu'' from the cooking pot just as the water boils, and reduce the heat.","# Simmer the water and rice in the cooking pot for 20 minutes.","# Turn off the heat but do '''not''' remove cover from the cooking pot for 10 minutes (no peeking).","#: '''Note:''' A rice-cooker is often used instead of a cooking pot; these generally produce good, consistent results. The manufacturer's directions will generally be similar to the above.","Add the dressing to the rice. The rice and sushisu should be mixed immediately after the rice is finished cooking with sushisu at room temperature.","# Transfer the rice from the cooking pot to the hangiri; if you do not have one, use a large bowl or cookie sheet.","# Cut the sushisu gently into rice with the paddle, trying not to break the kernels. (For Western chefs: this "cutting" motion is similar to the [[cut-and-fold]] used for gentle treatment of egg whites.) When finished, the rice is evenly coated with the dressing, giving it a shiny appearance.","# Cover the rice with a cloth for a couple of minutes so the dressing is absorbed.","# Cool the rice to body temperature by fanning it, while continuing to cut it with the spatula. A traditional hand fan or modern battery-powered fan may be used. '''Note:''' Some sushi chefs prefer natural cooling, rather than fanning, and instead let the rice rest in the hangiri for fifteen minutes, then re-cut the rice, and continue with this process until the rice is cool."] cookbook:sushi/sushi_rice type cookbook:recipes cookbook:sushi/sushi_rice url https://en.wikibooks.org/wiki/Cookbook:Sushi_Rice cookbook:sushi/sushi_rice url https://en.wikibooks.org/wiki/Cookbook:Sushi/Sushi_Rice cookbook:sushi type cookbook:recipes cookbook:sushi url https://en.wikibooks.org/wiki/Cookbook:Sushi cookbook:suutei_tsai label "suutei tsai" cookbook:svele_kake name "Svele Kake" cookbook:svele_kake recipeCategory category:breakfast_recipes cookbook:svele_kake recipeCategory category:norwegian_recipes cookbook:svele_kake recipeCategory category:pancake_recipes cookbook:svele_kake recipeCategory category:pan_fried_recipes cookbook:svele_kake recipeCuisine cookbook:cuisine_of_norway cookbook:svele_kake recipeCuisine cookbook:vegan_cuisine cookbook:svele_kake recipeFoodstuff cookbook:baking_powder cookbook:svele_kake recipeFoodstuff cookbook:baking_soda cookbook:svele_kake recipeFoodstuff cookbook:egg cookbook:svele_kake recipeFoodstuff cookbook:flour cookbook:svele_kake recipeFoodstuff cookbook:horn_salt cookbook:svele_kake recipeFoodstuff cookbook:sugar cookbook:svele_kake recipeFoodstuff cookbook:vanilla cookbook:svele_kake recipeFoodstuff cookbook:yogurt cookbook:svele_kake recipeIngredient "½ cup sugar" cookbook:svele_kake recipeIngredient "⅛ teaspoon horn salt (ammonium bicarbonate)" cookbook:svele_kake recipeIngredient "1 litre kefir or yogurt" cookbook:svele_kake recipeIngredient "1 teaspoon baking powder" cookbook:svele_kake recipeIngredient "1 teaspoon baking soda" cookbook:svele_kake recipeIngredient "2½ cup flour" cookbook:svele_kake recipeIngredient "4 eggs" cookbook:svele_kake recipeIngredient "vanilla" cookbook:svele_kake recipeInstructions ["Mix all ingredients gently (do not use mixer)","Let stand \u00bd hour","Fry on hot griddle."] cookbook:svele_kake type cookbook:recipes cookbook:svele_kake url https://en.wikibooks.org/wiki/Cookbook:Svele_Kake cookbook:sweat label "sweat" cookbook:sweat name "Sweat" cookbook:sweat type cookbook:cooking_techniques cookbook:sweat url https://en.wikibooks.org/wiki/Cookbook:Sweat cookbook:sweden type cookbook:cuisines cookbook:sweden type cookbook:cuisines_by_country cookbook:swedish_cabbage_soup label "kålsoppa" cookbook:swedish_cabbage_soup name "Swedish Cabbage soup" cookbook:swedish_cabbage_soup recipeCategory category:boiled_recipes cookbook:swedish_cabbage_soup recipeCategory category:recipes_with_metric_units cookbook:swedish_cabbage_soup recipeCategory category:soup_recipes cookbook:swedish_cabbage_soup recipeCategory category:swedish_recipes cookbook:swedish_cabbage_soup recipeCategory category:vegetable_recipes cookbook:swedish_cabbage_soup recipeCookingTechnique cookbook:browning cookbook:swedish_cabbage_soup recipeCuisine cookbook:cuisine_of_sweden cookbook:swedish_cabbage_soup recipeFoodstuff cookbook:allspice cookbook:swedish_cabbage_soup recipeFoodstuff cookbook:butter cookbook:swedish_cabbage_soup recipeFoodstuff cookbook:cabbage cookbook:swedish_cabbage_soup recipeFoodstuff cookbook:onion cookbook:swedish_cabbage_soup recipeFoodstuff cookbook:pepper cookbook:swedish_cabbage_soup recipeFoodstuff cookbook:salt cookbook:swedish_cabbage_soup recipeFoodstuff cookbook:stock cookbook:swedish_cabbage_soup recipeIngredient "12 whole allspice kernels" cookbook:swedish_cabbage_soup recipeIngredient "1 chopped yellow onion (optionally)" cookbook:swedish_cabbage_soup recipeIngredient "1kg of sliced cabbage" cookbook:swedish_cabbage_soup recipeIngredient "butter for browning" cookbook:swedish_cabbage_soup recipeIngredient "pork stock" cookbook:swedish_cabbage_soup recipeIngredient "salt, ground white pepper" cookbook:swedish_cabbage_soup recipeInstructions ["Quarter the head of cabbage. Remove the inner stem.","Slice the cabbage across into 3 mm, or thinner, strips.","In a cast-iron pot, melt some butter and brown the sliced cabbage.","Add stock, covering the cabbage. Season with salt, grounded white pepper, and 12 whole allspice kernels.","Boil the soup softly for 30-45 minutes.","Serve with hard flatbread, butter, and cheese."] cookbook:swedish_cabbage_soup type cookbook:recipes cookbook:swedish_cabbage_soup url https://en.wikibooks.org/wiki/Cookbook:Swedish_Cabbage_soup cookbook:swedish_meatballs_ii name "Swedish Meatballs II" cookbook:swedish_meatballs_ii recipeCategory category:duplicate_recipes cookbook:swedish_meatballs_ii recipeCategory category:gravy_recipes cookbook:swedish_meatballs_ii recipeCategory category:ground_beef_recipes cookbook:swedish_meatballs_ii recipeCategory category:ground_pork_recipes cookbook:swedish_meatballs_ii recipeCategory category:main_course_recipes cookbook:swedish_meatballs_ii recipeCategory category:pan_fried_recipes cookbook:swedish_meatballs_ii recipeCategory category:swedish_recipes cookbook:swedish_meatballs_ii recipeCuisine cookbook:cuisine_of_sweden cookbook:swedish_meatballs_ii recipeInstructions ["Mix meat together.","Soak bread in milk.","Cook onion in butter until tender.","Combine meat, bread crumbs, onion, 1 cup "half & half", parsley and seasonings.","Make meatballs (1 inch in diameter) and very lightly brown.","After lightly browning meatballs, stir flour into drippings, add half & half, butter, coffee (or mushrooms).","Heat and stir until thickened.","Either add meatballs and gravy to a slow cooker and simmer until ready to eat, or add meatballs to sauce in pan and simmer for 10 minutes."] cookbook:swedish_meatballs_ii type cookbook:recipes cookbook:swedish_meatballs_ii url https://en.wikibooks.org/wiki/Cookbook:Swedish_Meatballs_II cookbook:swedish_meatballs label "köttbullar" cookbook:swedish_meatballs label "meatballs" cookbook:swedish_meatballs label "swedish" cookbook:swedish_meatballs label "swedish meatballs" cookbook:swedish_meatballs name "Swedish Meatballs" cookbook:swedish_meatballs recipeCategory category:duplicate_recipes cookbook:swedish_meatballs recipeCategory category:ground_beef_recipes cookbook:swedish_meatballs recipeCategory category:ground_pork_recipes cookbook:swedish_meatballs recipeCategory category:main_course_recipes cookbook:swedish_meatballs recipeCategory category:pan_fried_recipes cookbook:swedish_meatballs recipeCategory category:recipes_with_metric_units cookbook:swedish_meatballs recipeCategory category:swedish_recipes cookbook:swedish_meatballs recipeCookingTechnique cookbook:frying cookbook:swedish_meatballs recipeCookingTechnique cookbook:sautéing cookbook:swedish_meatballs recipeCuisine cookbook:cuisine_of_sweden cookbook:swedish_meatballs recipeFoodstuff cookbook:beef cookbook:swedish_meatballs recipeFoodstuff cookbook:bread_crumb cookbook:swedish_meatballs recipeFoodstuff cookbook:butter cookbook:swedish_meatballs recipeFoodstuff cookbook:cream cookbook:swedish_meatballs recipeFoodstuff cookbook:egg cookbook:swedish_meatballs recipeFoodstuff cookbook:milk cookbook:swedish_meatballs recipeFoodstuff cookbook:onion cookbook:swedish_meatballs recipeFoodstuff cookbook:pepper cookbook:swedish_meatballs recipeFoodstuff cookbook:salt cookbook:swedish_meatballs recipeFoodstuff cookbook:water cookbook:swedish_meatballs recipeIngredient "1 egg" cookbook:swedish_meatballs recipeIngredient "1 small onion" cookbook:swedish_meatballs recipeIngredient "200 - 300 mL, 3/4 - 1 1/4 cup(s) fluid, like water, milk or cream" cookbook:swedish_meatballs recipeIngredient "250 g, 9 oz ground beef" cookbook:swedish_meatballs recipeIngredient "250 g, 9 oz ground pork" cookbook:swedish_meatballs recipeIngredient "50 mL, 1/4 cup dried bread crumbs" cookbook:swedish_meatballs recipeIngredient "butter for frying" cookbook:swedish_meatballs recipeIngredient "salt, pepper" cookbook:swedish_meatballs recipeInstructions ["Combine the liquid ingredients and the bread crumbs in a bowl and let it sit for 7-8 minutes.","Finely chop or grate the onion.","Combine the ground beef, ground pork, egg, chopped onion, salt and pepper in the bowl.","Make round meatballs, approximately 2-3 centimeters (1 inch) in diameter.","Pan fry the meatballs on medium heat in a frying pan with butter for approximately 3-5 minutes. Fry them on all sides until they are brown and not pink in the middle. Shaking the pan occasionally will help the meatballs cook evenly."] cookbook:swedish_meatballs type cookbook:recipes cookbook:swedish_meatballs url https://en.wikibooks.org/wiki/Cookbook:Swedish_Meatballs cookbook:sweet_&_sour_fish_casserole name "Sweet & Sour Fish Casserole" cookbook:sweet_&_sour_fish_casserole name "Sweet-and-Sour Fish" cookbook:sweet_&_sour_fish_casserole recipeCategory category:baked_recipes cookbook:sweet_&_sour_fish_casserole recipeCategory category:casserole_recipes cookbook:sweet_&_sour_fish_casserole recipeCategory category:fish_recipes cookbook:sweet_&_sour_fish_casserole recipeCategory category:main_course_recipes cookbook:sweet_&_sour_fish_casserole recipeCookingTechnique cookbook:sautéing cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:bell_pepper cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:canola_oil cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:chiles cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:chili_powder cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:cilantro cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:cod cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:corn_oil cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:fish cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:garlic cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:hake cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:lemon cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:onion cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:parsley cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:pepper cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:salt cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:soy cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:sugar cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:sunflower_oil cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:tomato cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:turmeric cookbook:sweet_&_sour_fish_casserole recipeFoodstuff cookbook:vegetable_oil cookbook:sweet_&_sour_fish_casserole recipeIngredient "1/2 cup lemon juice" cookbook:sweet_&_sour_fish_casserole recipeIngredient "1/2 tsp black pepper" cookbook:sweet_&_sour_fish_casserole recipeIngredient "1/2 tsp. salt" cookbook:sweet_&_sour_fish_casserole recipeIngredient "1/2 tsp. turmeric" cookbook:sweet_&_sour_fish_casserole recipeIngredient "1 chili pepper, finely chopped" cookbook:sweet_&_sour_fish_casserole recipeIngredient "1 (heaping) Tbsp. tomato paste" cookbook:sweet_&_sour_fish_casserole recipeIngredient "2-3 garlic cloves, thinly sliced" cookbook:sweet_&_sour_fish_casserole recipeIngredient "2-3 medium onions sliced to make 1 cup" cookbook:sweet_&_sour_fish_casserole recipeIngredient "2-3 Tbsp. vegetable oil (neutrally tasting, e.g. canola oil, sunflower oil, corn oil, soybean oil)" cookbook:sweet_&_sour_fish_casserole recipeIngredient "2 green bell peppers, sliced" cookbook:sweet_&_sour_fish_casserole recipeIngredient "2 Tbsp. sugar" cookbook:sweet_&_sour_fish_casserole recipeIngredient "500-700 gr. white fish fillet (e.g., cod, haddock, hake, pollock (Boston bluefish))" cookbook:sweet_&_sour_fish_casserole recipeIngredient "6 medium tomatoes, sliced" cookbook:sweet_&_sour_fish_casserole recipeIngredient "(Optional) 2 Tbsp. parsley or cilantro sprig, finely chopped" cookbook:sweet_&_sour_fish_casserole recipeInstructions ["Prepare all vegetables.","Combine lemon juice, tomato paste, sugar and turmeric in small bowl, mix until smooth. Set this sauce aside.","Preheat oven to 350 F.","Heat the oil in a large pot.","Saut\u00e9 the onions until golden-brown and they begin to loosen their moisture. Then, remove using a slotted spoon, and layer in a oven-proof dish.","In the same oil, saut\u00e9 the bell and chili peppers for 2 minutes or until softened, transfer using a slotted spoon to oven-proof dish, layering over the onions","Layer half of the raw tomatoes over the peppers.","Spread the garlic over the tomatoes, and season with half of the salt and pepper.","In the same oil, saut\u00e9 the fish for 1 minute, then transfer to dish, place on top of tomatoes, season with remaining salt and pepper.","Top the fish with the remaining tomato slices.","Spread the lemon-tomato-paste sauce over the top layer.","Cover dish with aluminum foil, bake for 20 minutes.","(Now is a good idea to start cooking the rice.)","Remove aluminum foil, continue baking 10 more minutes, or until the fish flakes easily when tested.","(Optional) sprinkle with parsley or cilantro garnish.","Serve immediately.","The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired.","A can of tomatoes can replace the fresh tomatoes."] cookbook:sweet_&_sour_fish_casserole type cookbook:recipes cookbook:sweet_&_sour_fish_casserole url https://en.wikibooks.org/wiki/Cookbook:Sweet_&_Sour_Fish_Casserole cookbook:sweet_&_sour_fish_casserole url https://en.wikibooks.org/wiki/Cookbook:Sweet-and-Sour_Fish cookbook:sweet_&_sour_grilled_tuna name "Sweet & Sour Grilled Tuna" cookbook:sweet_&_sour_grilled_tuna recipeCategory category:asian_recipes cookbook:sweet_&_sour_grilled_tuna recipeCategory category:grilled_recipes cookbook:sweet_&_sour_grilled_tuna recipeCategory category:main_course_recipes cookbook:sweet_&_sour_grilled_tuna recipeCategory category:sauce_recipes cookbook:sweet_&_sour_grilled_tuna recipeCategory category:tuna_recipes cookbook:sweet_&_sour_grilled_tuna recipeCategory category:vinegar_recipes cookbook:sweet_&_sour_grilled_tuna recipeIngredient "1/4 cup ketchup" cookbook:sweet_&_sour_grilled_tuna recipeIngredient "1/4 cup light brown sugar" cookbook:sweet_&_sour_grilled_tuna recipeIngredient "1/4 cup rice wine vinegar" cookbook:sweet_&_sour_grilled_tuna recipeIngredient "2 pounds ahi tuna loin, cut into 2 pieces" cookbook:sweet_&_sour_grilled_tuna recipeIngredient "2 Tbs peanut oil" cookbook:sweet_&_sour_grilled_tuna recipeIngredient "2 Tbs soy sauce" cookbook:sweet_&_sour_grilled_tuna recipeInstructions ["Combine ketchup, vinegar, soy sauce, and sugar. Reserve 1\/4 cup and add tuna to larger amount of mixture and toss to coat. Drain tuna and set aside.","Coat a sheet of newspaper with 1-2 tsp oil. Wad up and place under a good chimneyful of natural chunk charcoal. Light and wait 15 minutes or until coals are coated with light gray ash.","Rub grate with remaining oil and place on heated chimney. Add tuna and cook 15-30 seconds or until desired doneness is achieved.","Remove to a plate and cover tightly with plastic wrap. Let rest 3 minutes.","Slice thinly across the grain and serve with reserved marinade, or wrap tightly with a new sheet of plastic wrap and refrigerate up to 3 days."] cookbook:sweet_&_sour_grilled_tuna type cookbook:recipes cookbook:sweet_&_sour_grilled_tuna url https://en.wikibooks.org/wiki/Cookbook:Sweet_&_Sour_Grilled_Tuna cookbook:sweet_&_sour_pork_loin name "Sweet & Sour Pork Loin" cookbook:sweet_&_sour_pork_loin recipeCategory category:asian_recipes cookbook:sweet_&_sour_pork_loin recipeCategory category:main_course_recipes cookbook:sweet_&_sour_pork_loin recipeCategory category:pork_recipes cookbook:sweet_&_sour_pork_loin recipeCategory category:recipes_with_metric_units cookbook:sweet_&_sour_pork_loin recipeCategory category:roasted_recipes cookbook:sweet_&_sour_pork_loin recipeCategory category:sauce_recipes cookbook:sweet_&_sour_pork_loin recipeCategory category:vinegar_recipes cookbook:sweet_&_sour_pork_loin recipeFoodstuff cookbook:coconut cookbook:sweet_&_sour_pork_loin recipeFoodstuff cookbook:garlic cookbook:sweet_&_sour_pork_loin recipeFoodstuff cookbook:ginger cookbook:sweet_&_sour_pork_loin recipeFoodstuff cookbook:honey cookbook:sweet_&_sour_pork_loin recipeFoodstuff cookbook:pork cookbook:sweet_&_sour_pork_loin recipeFoodstuff cookbook:salt cookbook:sweet_&_sour_pork_loin recipeFoodstuff cookbook:sugar cookbook:sweet_&_sour_pork_loin recipeFoodstuff cookbook:vinegar cookbook:sweet_&_sour_pork_loin recipeIngredient "1 1/2 Thai chiles, finely minced" cookbook:sweet_&_sour_pork_loin recipeIngredient "1/4 cup light brown sugar" cookbook:sweet_&_sour_pork_loin recipeIngredient "1/4 cup rice wine vinegar" cookbook:sweet_&_sour_pork_loin recipeIngredient "1 (4-pound / 1.8 kg) boneless pork loin roast" cookbook:sweet_&_sour_pork_loin recipeIngredient "1 cup ketchup" cookbook:sweet_&_sour_pork_loin recipeIngredient "1 cup salt" cookbook:sweet_&_sour_pork_loin recipeIngredient "1 tbs minced garlic" cookbook:sweet_&_sour_pork_loin recipeIngredient "1 tbs sesame oil" cookbook:sweet_&_sour_pork_loin recipeIngredient "2 cups coconut milk" cookbook:sweet_&_sour_pork_loin recipeIngredient "2 cups water" cookbook:sweet_&_sour_pork_loin recipeIngredient "2 tbs minced ginger" cookbook:sweet_&_sour_pork_loin recipeIngredient "2 tbs soy sauce" cookbook:sweet_&_sour_pork_loin recipeIngredient "3/4 cup honey" cookbook:sweet_&_sour_pork_loin recipeInstructions ["Combine salt, honey, water, and coconut milk in a gallon-size zip-top bag. Add pork roast and toss to coat; refrigerate 2 1\/2-3 hours.","Drain pork and pat dry with paper towels. Discard remaining brine.","Combine ketchup, vinegar, oil, and soy sauce. Toss pork roast in mixture and place on a roasting rack in a roasting pan.","Combine remaining ingredients and press into all sides of pork. Insert a probe thermometer into the center and bake in a 425\u00b0F (220\u00b0C) oven until internal temperature reaches 140\u00b0F (60\u00b0C) for medium rare.","Move to a plate and let rest 7 minutes. Serve warm with sweet and sour sauce on the side."] cookbook:sweet_&_sour_pork_loin type cookbook:recipes cookbook:sweet_&_sour_pork_loin url https://en.wikibooks.org/wiki/Cookbook:Sweet_&_Sour_Pork_Loin cookbook:sweet_&_spicy_asian_chicken name "Sweet & Spicy Asian Chicken" cookbook:sweet_&_spicy_asian_chicken recipeCategory category:asian_recipes cookbook:sweet_&_spicy_asian_chicken recipeCategory category:chicken_recipes cookbook:sweet_&_spicy_asian_chicken recipeCategory category:deep_fried_recipes cookbook:sweet_&_spicy_asian_chicken recipeCategory category:main_course_recipes cookbook:sweet_&_spicy_asian_chicken recipeCategory category:sauce_recipes cookbook:sweet_&_spicy_asian_chicken recipeIngredient "1 1/2 tsp granulated sugar" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "1/2 Tbs rice wine vinegar" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "1/4 cup frozen orange juice concentrate, heated to boiling (not freshly squeezed)" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "1 Tbs honey" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "1 Tbs soy sauce" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "2 Tsp red pepper flake" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "3 eggs, beaten" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "4 (4 ounce) boneless skinless chicken breast halves, cut into 1 1/2 inch pieces" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "Cornmeal" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "Oil for deep-frying" cookbook:sweet_&_spicy_asian_chicken recipeIngredient "Poultry Shake" cookbook:sweet_&_spicy_asian_chicken recipeInstructions ["Dip chicken pieces into eggs. Season liberally with Shake and dredge in cornmeal, then move to a plate and let rest 2-3 minutes.","Meanwhile, heat oil to 350 degrees F. Add chicken pieces, working in batches if needed, and fry until golden brown and crispy on the outside, and internal temperature reaches 165 degrees and juices run clear. Drain on a cooling rack set above a half-sheet pan.","Combine remaining ingredients. Add chicken pieces and toss to coat. Serve warm."] cookbook:sweet_&_spicy_asian_chicken type cookbook:recipes cookbook:sweet_&_spicy_asian_chicken url https://en.wikibooks.org/wiki/Cookbook:Sweet_&_Spicy_Asian_Chicken cookbook:sweet_&_spicy_shrimp name "Sweet & Spicy Shrimp" cookbook:sweet_&_spicy_shrimp recipeCategory category:deep_fried_recipes cookbook:sweet_&_spicy_shrimp recipeCategory category:main_course_recipes cookbook:sweet_&_spicy_shrimp recipeCategory category:shrimp_recipes cookbook:sweet_&_spicy_shrimp recipeIngredient "1/2 cup frozen orange juice concentrate" cookbook:sweet_&_spicy_shrimp recipeIngredient "1/4 cup hoisin sauce" cookbook:sweet_&_spicy_shrimp recipeIngredient "1 cup cornmeal" cookbook:sweet_&_spicy_shrimp recipeIngredient "1 cup flour" cookbook:sweet_&_spicy_shrimp recipeIngredient "1 pound shrimp" cookbook:sweet_&_spicy_shrimp recipeIngredient "1 tbs grated ginger" cookbook:sweet_&_spicy_shrimp recipeIngredient "1 tsp minced garlic" cookbook:sweet_&_spicy_shrimp recipeIngredient "1 tsp Sriracha" cookbook:sweet_&_spicy_shrimp recipeIngredient "2 1/2 quarts peanut oil" cookbook:sweet_&_spicy_shrimp recipeIngredient "2 tbs soy sauce" cookbook:sweet_&_spicy_shrimp recipeIngredient "2 tsp honey" cookbook:sweet_&_spicy_shrimp recipeIngredient "Freshly squeezed lemon juice" cookbook:sweet_&_spicy_shrimp recipeInstructions ["Dredge shrimp into flour then dip into cornmeal. Set aside 2-3 minutes.","Meanwhile, heat oil in a deep-fryer or a pot to 375 degrees. Add shrimp and fry until golden brown. Drain on a wire rack.","Meanwhile, heat remaining ingredients in a large saucepan over medium high heat to boiling. Add shrimp and toss to coat. Serve immediately."] cookbook:sweet_&_spicy_shrimp type cookbook:recipes cookbook:sweet_&_spicy_shrimp url https://en.wikibooks.org/wiki/Cookbook:Sweet_&_Spicy_Shrimp cookbook:sweet_&_spicy_smoked_chicken name "Sweet & Spicy Smoked Chicken" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "1 1/2 tbs lemon pepper" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "1 1/4 pounds ice" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "1/2 cup light brown sugar" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "1 (3-4 pound) broiler/fryer chicken, cut into quarters" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "1/4 cup ancho chile powder" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "1/4 cup paprika" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "1 cup dark brown sugar" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "1 cup salt" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "2 1/2 cups hot apple cider vinegar" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "2 tbs cayenne pepper" cookbook:sweet_&_spicy_smoked_chicken recipeIngredient "Hickory chunks" cookbook:sweet_&_spicy_smoked_chicken recipeInstructions ["Combine salt, sugar, and vinegar in a gallon size zip-top bag. Add ice and shake until mostly melted and mixture has cooled.","Add chicken pieces and refrigerate 2-3 hours.","Remove chicken from brine and pat dry with paper towels. Set aside.","Combine rub ingredients. Set aside.","Loosen skin from chicken. Rub spice mixture under skin.","Place enough hickory in the firebox of a smoker<\/text>"] cookbook:sweet_&_spicy_smoked_chicken type cookbook:recipes cookbook:sweet_&_spicy_smoked_chicken url https://en.wikibooks.org/wiki/Cookbook:Sweet_&_Spicy_Smoked_Chicken cookbook:sweet_and_sour label "sweet and sour" cookbook:sweet_and_sour label "sweet-and-sour" cookbook:sweet_and_sour label "sweet and sour sauce" cookbook:sweet_and_sour name "Sweet and Sour" cookbook:sweet_and_sour recipeCategory category:boiled_recipes cookbook:sweet_and_sour recipeCategory category:chicken_recipes cookbook:sweet_and_sour recipeCategory category:pineapple_recipes cookbook:sweet_and_sour recipeCategory category:pork_recipes cookbook:sweet_and_sour recipeCategory category:sauce_recipes cookbook:sweet_and_sour recipeFoodstuff cookbook:brown_sugar cookbook:sweet_and_sour recipeFoodstuff cookbook:celery cookbook:sweet_and_sour recipeFoodstuff cookbook:cherry cookbook:sweet_and_sour recipeFoodstuff cookbook:chicken cookbook:sweet_and_sour recipeFoodstuff cookbook:cornstarch cookbook:sweet_and_sour recipeFoodstuff cookbook:pineapple cookbook:sweet_and_sour recipeFoodstuff cookbook:pork cookbook:sweet_and_sour recipeFoodstuff cookbook:soy_sauce cookbook:sweet_and_sour recipeFoodstuff cookbook:vinegar cookbook:sweet_and_sour recipeIngredient "1/2 cup brown sugar" cookbook:sweet_and_sour recipeIngredient "1/3 cup red wine vinegar" cookbook:sweet_and_sour recipeIngredient "1 tablespoon cornstarch" cookbook:sweet_and_sour recipeIngredient "1 tablespoon soy sauce" cookbook:sweet_and_sour recipeIngredient "20 ounce (567 g) can of pineapple chunks in unsweetened juice" cookbook:sweet_and_sour recipeIngredient "celery" cookbook:sweet_and_sour recipeIngredient "cooked meat (suggested: chicken or pork)" cookbook:sweet_and_sour recipeIngredient "maraschino cherries" cookbook:sweet_and_sour recipeInstructions ["Mix the brown sugar and corn starch.","Add the vinegar, soy sauce, and most of the pineapple juice","Heat to boiling while stirring constantly","Reduce heat","Add pre-cooked meat, pineapple chunks, cherries, and celery","Cook until celery begins to soften"] cookbook:sweet_and_sour type cookbook:recipes cookbook:sweet_and_sour url https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour cookbook:sweet_beef label "sweet beef" cookbook:sweet_beef name "Sweet Beef" cookbook:sweet_beef recipeCategory category:beef_recipes cookbook:sweet_beef recipeCategory category:main_course_recipes cookbook:sweet_beef recipeCategory category:recipes_with_images cookbook:sweet_beef recipeCategory category:slow_cooker_recipes cookbook:sweet_beef recipeIngredient "¾ cup water" cookbook:sweet_beef recipeIngredient "¾ teaspoons salt" cookbook:sweet_beef recipeIngredient "1 ½ tablespoons butter" cookbook:sweet_beef recipeIngredient "1 ½ tablespoons dry mustard" cookbook:sweet_beef recipeIngredient "1 ½ tablespoons vinegar" cookbook:sweet_beef recipeIngredient "2-3 bottles chili sauce" cookbook:sweet_beef recipeIngredient "2 tablespoons bacon drippings or vegetable oil" cookbook:sweet_beef recipeIngredient "2 tablespoons brown sugar" cookbook:sweet_beef recipeIngredient "3-4 pounds of beef chunks" cookbook:sweet_beef recipeIngredient "dash of tobacco (optional)" cookbook:sweet_beef recipeInstructions ["Add the bacon drippings\/vegetable oil to a skillet. Heat on high. Add the beef to the skillet, browning the meat on all sides. Do not cook completely through. Transfer meat to the slow cooker.","In a skillet, melt the butter. Fry the onions until they begin to become transparent.","Combine all the ingredients except the meat in the skillet. Simmer for 10 minutes","Combine all ingredients in the slow cooker. Stir together.","Cook on low for 2 \u00bd - 3 \u00bd hours.","Serve with mashed potatoes and honey carrots."] cookbook:sweet_beef type cookbook:recipes cookbook:sweet_beef url https://en.wikibooks.org/wiki/Cookbook:Sweet_Beef cookbook:sweetbread_ii label "sweetmeat" cookbook:sweetbread_ii name "Sweetbread II" cookbook:sweetbread_ii name "Sweetmeat" cookbook:sweetbread_ii type cookbook:ingredients cookbook:sweetbread_ii type cookbook:meat_and_poultry cookbook:sweetbread_ii url https://en.wikibooks.org/wiki/Cookbook:Sweetbread_II cookbook:sweetbread_ii url https://en.wikibooks.org/wiki/Cookbook:Sweetmeat cookbook:sweetbread label "sweetbread" cookbook:sweetbread label "sweetbreads" cookbook:sweetbread name "Sweetbread" cookbook:sweetbread type cookbook:ingredients cookbook:sweetbread type cookbook:meat_and_poultry cookbook:sweetbread url https://en.wikibooks.org/wiki/Cookbook:Sweetbread cookbook:sweet_charoset name "Sweet Charoset" cookbook:sweet_charoset recipeCategory category:date_recipes cookbook:sweet_charoset recipeCategory category:fruit_recipes cookbook:sweet_charoset recipeCategory category:jewish_recipes cookbook:sweet_charoset recipeCategory category:passover_recipes cookbook:sweet_charoset recipeCategory category:wine_recipes cookbook:sweet_charoset recipeIngredient "1/2 cup ground walnuts" cookbook:sweet_charoset recipeIngredient "1/4 cup red wine" cookbook:sweet_charoset recipeIngredient "15 dates, pitted and chopped finely" cookbook:sweet_charoset recipeIngredient "1 tsp. cinnamon" cookbook:sweet_charoset recipeIngredient "2 apples peeled, cored and grated" cookbook:sweet_charoset recipeIngredient "3 bananas chopped and mashed" cookbook:sweet_charoset recipeIngredient "3 tsp. matzo meal crumbled" cookbook:sweet_charoset recipeIngredient "honey to taste" cookbook:sweet_charoset recipeIngredient "juice and peel of 1/2 lemon" cookbook:sweet_charoset recipeIngredient "juice and peel of 1/2 orange" cookbook:sweet_charoset recipeInstructions ["Mix apples, bananas, lemon, orange juices and peels, dates, and nuts in a bowl.","Add cinnamon, wine, and matzo meal and blend thoroughly.","Add honey to taste."] cookbook:sweet_charoset type cookbook:recipes cookbook:sweet_charoset url https://en.wikibooks.org/wiki/Cookbook:Sweet_Charoset cookbook:sweet_cornbread difficulty 3 cookbook:sweet_cornbread label "cornbread (sweet)" cookbook:sweet_cornbread label "sweet cornbread" cookbook:sweet_cornbread name "Sweet Cornbread" cookbook:sweet_cornbread recipeCategory category:bread_recipes cookbook:sweet_cornbread recipeCategory category:cake_recipes cookbook:sweet_cornbread recipeCategory category:canadian_recipes cookbook:sweet_cornbread recipeCategory category:cornbread_recipes cookbook:sweet_cornbread recipeCategory category:medium_difficulty_recipes cookbook:sweet_cornbread recipeCategory category:recipes_with_metric_units cookbook:sweet_cornbread recipeIngredient "128 mL (1/2 cup) of maple syrup" cookbook:sweet_cornbread recipeIngredient "128 mL of brown sugar" cookbook:sweet_cornbread recipeIngredient "128 mL of butter" cookbook:sweet_cornbread recipeIngredient "256 mL (1 cup) of cornmeal" cookbook:sweet_cornbread recipeIngredient "2 eggs" cookbook:sweet_cornbread recipeIngredient "512 mL (2 cups) of flour" cookbook:sweet_cornbread recipeIngredient "5 mL (1 teaspoon) of salt" cookbook:sweet_cornbread recipeIngredient "8 mL (1 1/2 teaspoons) of baking powder" cookbook:sweet_cornbread recipeInstructions ["In a large bowl beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the butter. Soften the butter beforehand if you must by heating it a little.","The butter\/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.","Mix the cornmeal and baking powder, then blend them into the liquids.","Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spool and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.","Pour into a greased pan and put into an oven heated to 200\u00b0C (400\u00b0F) and let bake for between 15-25 minutes."] cookbook:sweet_cornbread recipeNotes "* When mixing the batter, be sure it is soft enough for a typical cake; you do not want it too moist or dry. Use milk to fill in liquid you need and a half-and-half mix of flour and cornmeal if you are too moist. * Keep a close eye on the cake while it bakes: it will become hard fast if you do not take it out in time. * If you want to make a crisper crust take a 3 part mix of equal amounts of flour, cornmeal and brown sugar, mix well. Add to the top of the cake half way into the baking process, but do this very quickly: leaving the door open too long will make your cake a rock. The amount required varies based on the pan you use, so use your eyes for what you need (less than a cup total). Despite the call for opening it halfway through baking, adding it at the beginning should work fine as well. * You can substitute honey for the maple syrup, or plain sugar. Maple is used for its flavouring as much as its sweetness. * Margarine or vegetable oil will do as well as butter for this. Butter was used traditionally and is thus listed. * This dish is usually made for after meals and outside them rather than with them, which is how its cousin Skillet Cornbread is used. However, when having Maple Beans and Ham, Sweet Cornbread is often served with it. " cookbook:sweet_cornbread recipeYield 8-10 cookbook:sweet_cornbread totalTime "30 minutes" cookbook:sweet_cornbread type cookbook:recipes cookbook:sweet_cornbread url https://en.wikibooks.org/wiki/Cookbook:Sweet_Cornbread cookbook:sweetened_condensed_milk label "sweetened condensed milk" cookbook:sweeteners label "artificial sugar substitutes" cookbook:sweeteners label "sugar replacement" cookbook:sweeteners label "sweetener" cookbook:sweeteners label "sweeteners" cookbook:sweeteners label "unsweetened" cookbook:sweeteners name "Sweeteners" cookbook:sweeteners type cookbook:ingredients cookbook:sweeteners url https://en.wikibooks.org/wiki/Cookbook:Sweeteners cookbook:sweet_italian_sausage_skillet difficulty 2 cookbook:sweet_italian_sausage_skillet label "sweet italian sausage skillet" cookbook:sweet_italian_sausage_skillet name "Sweet Italian Sausage Skillet" cookbook:sweet_italian_sausage_skillet recipeCategory category:easy_recipes cookbook:sweet_italian_sausage_skillet recipeCategory category:italian_recipes cookbook:sweet_italian_sausage_skillet recipeCategory category:main_course_recipes cookbook:sweet_italian_sausage_skillet recipeCategory category:pan_fried_recipes cookbook:sweet_italian_sausage_skillet recipeCategory category:pasta_recipes cookbook:sweet_italian_sausage_skillet recipeCategory category:pasta_sauce_recipes cookbook:sweet_italian_sausage_skillet recipeCategory category:recipes_with_metric_units cookbook:sweet_italian_sausage_skillet recipeCategory category:sausage_recipes cookbook:sweet_italian_sausage_skillet recipeCuisine cookbook:cuisine_of_italy cookbook:sweet_italian_sausage_skillet recipeIngredient "12 oz. (330g) sweet Italian sausage links" cookbook:sweet_italian_sausage_skillet recipeIngredient "14.5 oz. (410g) cut green Italian beans, drained" cookbook:sweet_italian_sausage_skillet recipeIngredient "14.5 oz. (410g) Italian style stewed tomatoes" cookbook:sweet_italian_sausage_skillet recipeIngredient "1 cup (240ml) chicken broth" cookbook:sweet_italian_sausage_skillet recipeIngredient "2 cups (480ml) rotini or other spiral pasta" cookbook:sweet_italian_sausage_skillet recipeIngredient "2 oz. (55g) shredded provolone or mozzarella" cookbook:sweet_italian_sausage_skillet recipeIngredient "2 tsp cooking oil" cookbook:sweet_italian_sausage_skillet recipeIngredient "6 oz. (170g) tomato paste" cookbook:sweet_italian_sausage_skillet recipeInstructions ["Cook pasta and drain.","Meanwhile, brown sliced sausage in hot oil in large skillet 5 minutes, drain fat.","Stir in undrained tomatoes, tomato paste, broth, and drained beans. Bring to boil, reduce heat. Simmer, covered, 10 minutes.","Stir in cooked pasta.","Sprinkle with cheese."] cookbook:sweet_italian_sausage_skillet recipeYield 4-6 persons cookbook:sweet_italian_sausage_skillet totalTime "45 minutes" cookbook:sweet_italian_sausage_skillet type cookbook:recipes cookbook:sweet_italian_sausage_skillet url https://en.wikibooks.org/wiki/Cookbook:Sweet_Italian_Sausage_Skillet cookbook:sweet_maple_barbecue_chicken name "Sweet Maple Barbecue Chicken" cookbook:sweet_maple_barbecue_chicken recipeCategory category:american_recipes cookbook:sweet_maple_barbecue_chicken recipeCategory category:barbecue_recipes cookbook:sweet_maple_barbecue_chicken recipeCategory category:chicken_recipes cookbook:sweet_maple_barbecue_chicken recipeCategory category:grilled_recipes cookbook:sweet_maple_barbecue_chicken recipeCategory category:main_course_recipes cookbook:sweet_maple_barbecue_chicken recipeCuisine cookbook:cuisine_of_the_united_states cookbook:sweet_maple_barbecue_chicken recipeCuisine cookbook:louisiana_creole_cuisine cookbook:sweet_maple_barbecue_chicken recipeCuisine cookbook:new_england_cuisine cookbook:sweet_maple_barbecue_chicken recipeIngredient "1 1/2 cups Maple Barbecue Sauce, divided" cookbook:sweet_maple_barbecue_chicken recipeIngredient "1/4 cup Hickory BBQ Rub" cookbook:sweet_maple_barbecue_chicken recipeIngredient "4 whole chicken leg quarters" cookbook:sweet_maple_barbecue_chicken recipeInstructions ["Press rub into chicken. Refrigerate for at least 1 hour.","Preheat grill to medium high.","Add chicken pieces and cook, turning often, 15 minutes.","Brush chicken liberally with 1 cup barbecue sauce and cook, turning often, until internal temperature reaches 165 to 170 degrees F.","Remove to a platter and cover with aluminum foil and let rest 10 minutes.","Serve warm with remaining 1\/2 cup barbecue sauce."] cookbook:sweet_maple_barbecue_chicken type cookbook:recipes cookbook:sweet_maple_barbecue_chicken url https://en.wikibooks.org/wiki/Cookbook:Sweet_Maple_Barbecue_Chicken cookbook:sweet_masa_bites name "Sweet Masa Bites" cookbook:sweet_masa_bites recipeCategory category:deep_fried_recipes cookbook:sweet_masa_bites recipeCategory category:dessert_recipes cookbook:sweet_masa_bites recipeCategory category:dessert_sauce_recipes cookbook:sweet_masa_bites recipeCategory category:tortilla_recipes cookbook:sweet_masa_bites recipeIngredient "1/2 cup chocolate syrup" cookbook:sweet_masa_bites recipeIngredient "1/2 cup whole milk" cookbook:sweet_masa_bites recipeIngredient "1/2 tsp salt" cookbook:sweet_masa_bites recipeIngredient "1/4 cup granulated sugar" cookbook:sweet_masa_bites recipeIngredient "1/4 cup hazelnut-flavored syrup" cookbook:sweet_masa_bites recipeIngredient "1/4 cup unsalted butter" cookbook:sweet_masa_bites recipeIngredient "1/4 cup whipping cream, beaten to soft peaks" cookbook:sweet_masa_bites recipeIngredient "1 tbs pure vanilla extract" cookbook:sweet_masa_bites recipeIngredient "20 corn tortillas, torn into small pieces" cookbook:sweet_masa_bites recipeIngredient "2 quarts vegetable oil for frying" cookbook:sweet_masa_bites recipeIngredient "3 egg yolks" cookbook:sweet_masa_bites recipeIngredient "Hazelnut Chocolate Dipping Sauce (recipe below)" cookbook:sweet_masa_bites recipeInstructions ["Combine syrups and vanilla. Gently fold in cream. Refrigerate until needed."] cookbook:sweet_masa_bites type cookbook:recipes cookbook:sweet_masa_bites url https://en.wikibooks.org/wiki/Cookbook:Sweet_Masa_Bites cookbook:sweet_mole_and_vanilla_bean_ice_cream difficulty 3 cookbook:sweet_mole_and_vanilla_bean_ice_cream name "Sweet Mole and Vanilla Bean Ice Cream" cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:american_dessert_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:chile_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:chocolate_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:cinnamon_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:dessert_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:dessert_sauce_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:ice_cream_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:medium_difficulty_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:mexican_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCategory category:vegetarian_recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCookingTechnique cookbook:boiling cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCookingTechnique cookbook:purée cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCuisine cookbook:cuisine_of_jalisco cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCuisine cookbook:cuisine_of_mexico cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeCuisine cookbook:cuisine_of_yucatan cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeEquipment cookbook:saucepan cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeFoodstuff cookbook:chiles cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeFoodstuff cookbook:chocolate cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeFoodstuff cookbook:cinnamon cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeFoodstuff cookbook:clove cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeFoodstuff cookbook:vanilla cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeIngredient "¾ cups (4 ounces) piloncillo (brown sugar cane)" cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeIngredient "½ teaspoon cinnamon" cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeIngredient "1 clove" cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeIngredient "1 whole chile ancho (dried pepper)" cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeIngredient "2 cups best quality vanilla bean ice cream" cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeIngredient "4 ounces semi-sweet dark chocolate bar, cut into pieces" cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeInstructions ["Wash, devein and remove seeds from chile ancho.","Boil the chile, then blend with the least amount of water possible.","Strain off water.","In a saucepan, add pureed, chile, piloncillo, clove, cinnamon and chocolate.","Boil for 3 minutes.","Remove clove.","To serve, allow vanilla ice cream to soften slightly in a bowl and stir in mole."] cookbook:sweet_mole_and_vanilla_bean_ice_cream recipeYield 2 cookbook:sweet_mole_and_vanilla_bean_ice_cream totalTime "½ hour" cookbook:sweet_mole_and_vanilla_bean_ice_cream type cookbook:recipes cookbook:sweet_mole_and_vanilla_bean_ice_cream url https://en.wikibooks.org/wiki/Cookbook:Sweet_Mole_and_Vanilla_Bean_Ice_Cream cookbook:sweet_omelette name "Sweet omelette" cookbook:sweet_omelette name "Sweet Omelette" cookbook:sweet_omelette recipeCategory category:breakfast_recipes cookbook:sweet_omelette recipeCategory category:egg_recipes cookbook:sweet_omelette recipeCategory category:jam_and_jelly_recipes cookbook:sweet_omelette recipeCategory category:omelette_recipes cookbook:sweet_omelette recipeCategory category:pan_fried_recipes cookbook:sweet_omelette recipeFoodstuff cookbook:castor_sugar cookbook:sweet_omelette recipeFoodstuff cookbook:egg cookbook:sweet_omelette recipeFoodstuff cookbook:powdered_sugar cookbook:sweet_omelette recipeIngredient "2 eggs" cookbook:sweet_omelette recipeIngredient "Icing sugar or castor sugar" cookbook:sweet_omelette recipeIngredient "Jam of choice" cookbook:sweet_omelette recipeInstructions ["Preheat the oven to 180 degrees","Crack the eggs and separate the egg yolk from the egg whites, place the egg whites into the bowl and beat the egg whites with the whisk until soft and fluffy","Add the egg yolk and fold them in gently","Pour into the fry pan and cook slowly on the stove until the bottom is golden brown","Place the frying pan into the oven after taking it off the stove, leave it in until it is golden brown on the top","Pull out of the oven and serve onto the plate","Pour and spread the jam gently over the omelette","Sift some icing sugar over the top of it","Enjoy"] cookbook:sweet_omelette type cookbook:recipes cookbook:sweet_omelette url https://en.wikibooks.org/wiki/Cookbook:Sweet_omelette cookbook:sweet_omelette url https://en.wikibooks.org/wiki/Cookbook:Sweet_Omelette cookbook:sweet_peach_cobbler label "sweet peach cobbler" cookbook:sweet_peach_cobbler name "Sweet Peach Cobbler" cookbook:sweet_peach_cobbler recipeCategory category:baking_recipes cookbook:sweet_peach_cobbler recipeCategory category:cobbler_recipes cookbook:sweet_peach_cobbler recipeCategory category:inexpensive_recipes cookbook:sweet_peach_cobbler recipeCategory category:peach_recipes cookbook:sweet_peach_cobbler recipeCategory category:recipes_with_images cookbook:sweet_peach_cobbler recipeCategory category:recipes_with_metric_units cookbook:sweet_peach_cobbler recipeCategory category:vegetarian_recipes cookbook:sweet_peach_cobbler recipeIngredient "1 1/2 teaspoons baking powder" cookbook:sweet_peach_cobbler recipeIngredient "1/2 cup (about 120 ml) milk" cookbook:sweet_peach_cobbler recipeIngredient "1/2 cup (about 120 ml) sugar" cookbook:sweet_peach_cobbler recipeIngredient "1/2 teaspoon salt" cookbook:sweet_peach_cobbler recipeIngredient "1/4 teaspoon cinnamon" cookbook:sweet_peach_cobbler recipeIngredient "1 cup (about 240 ml) flour" cookbook:sweet_peach_cobbler recipeIngredient "1 tablespoon (15 ml) cornstarch" cookbook:sweet_peach_cobbler recipeIngredient "1 tablespoon sugar" cookbook:sweet_peach_cobbler recipeIngredient "1 teaspoon (5 ml) lemon juice" cookbook:sweet_peach_cobbler recipeIngredient "3 tablespoons shortening" cookbook:sweet_peach_cobbler recipeIngredient "4 cups (950 ml) sliced peaches" cookbook:sweet_peach_cobbler recipeInstructions ["Slice and peel peaches.","Preheat oven to 400 degrees F.","Mix 1\/2 cup sugar and cornstarch in a mixing bowl","Stir in peaches and lemon juice, forming a sugary-brown syrup.","Heat, and bring to a boil, until it thickens. Pour into a 2 quart casserole dish, and put into the oven.","Mix flour, 1 tablespoon sugar, baking powder, and salt in a mixing bowl. Stir, until well mixed.","Add shortening, and cut with a pastry blender until well mixed.","Add milk. A dough ball will form.","Remove casserole dish from the oven. Add dough ball in spoon-sized dollops on top of fruit.","Return to oven. Bake for 25-30 minutes, until topping turns brown.","Eat!"] cookbook:sweet_peach_cobbler type cookbook:recipes cookbook:sweet_peach_cobbler url https://en.wikibooks.org/wiki/Cookbook:Sweet_Peach_Cobbler cookbook:sweet_pepper label "sweet pepper" cookbook:sweet_pepper name "Sweet pepper" cookbook:sweet_pepper name "Sweet Pepper" cookbook:sweet_pepper type cookbook:ingredients cookbook:sweet_pepper url https://en.wikibooks.org/wiki/Cookbook:Sweet_pepper cookbook:sweet_pepper url https://en.wikibooks.org/wiki/Cookbook:Sweet_Pepper cookbook:sweet_pongal label "chakarai pongal" cookbook:sweet_pongal label "sweet pongal" cookbook:sweet_pongal name "Sweet pongal" cookbook:sweet_pongal name "Sweet Pongal" cookbook:sweet_pongal recipeCategory category:bean_recipes cookbook:sweet_pongal recipeCategory category:dessert_recipes cookbook:sweet_pongal recipeCategory category:indian_recipes cookbook:sweet_pongal recipeCategory category:rice_recipes cookbook:sweet_pongal recipeCategory category:vegetarian_recipes cookbook:sweet_pongal recipeCuisine cookbook:cuisine_of_india cookbook:sweet_pongal recipeFoodstuff cookbook:butter cookbook:sweet_pongal recipeFoodstuff cookbook:cardamom cookbook:sweet_pongal recipeFoodstuff cookbook:cashew cookbook:sweet_pongal recipeFoodstuff cookbook:ghee cookbook:sweet_pongal recipeFoodstuff cookbook:jaggery cookbook:sweet_pongal recipeFoodstuff cookbook:milk cookbook:sweet_pongal recipeFoodstuff cookbook:mung_bean cookbook:sweet_pongal recipeFoodstuff cookbook:raisin cookbook:sweet_pongal recipeFoodstuff cookbook:rice cookbook:sweet_pongal recipeIngredient "1/2 cup moong dhal" cookbook:sweet_pongal recipeIngredient "1/2 cup white rice" cookbook:sweet_pongal recipeIngredient "1/4 cup chopped cashew nuts" cookbook:sweet_pongal recipeIngredient "1/4 cup milk" cookbook:sweet_pongal recipeIngredient "1/4 cup white raisins" cookbook:sweet_pongal recipeIngredient "1 cup ghee (or substitute butter)" cookbook:sweet_pongal recipeIngredient "1 tablespoon cardamom powder" cookbook:sweet_pongal recipeIngredient "3/4 cup Jaggery" cookbook:sweet_pongal recipeIngredient "4 cups water" cookbook:sweet_pongal recipeInstructions ["Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy.","Meanwhile, melt the jaggery with 1 cup of water in a pan.","Add the cardamom to the jaggery as it melts.","Mush the rice and paruppu (dal) mixture well and add to the pan of jaggery.","Stir well and cook on low heat till the mixture comes together well.","Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown.","Add raisins and fry for a few more seconds or until they swell up.","Add the nuts and raisins to into the chakari pongal.","Serve hot with an additional dollop of neyyi or ghee."] cookbook:sweet_pongal type cookbook:recipes cookbook:sweet_pongal url https://en.wikibooks.org/wiki/Cookbook:Sweet_pongal cookbook:sweet_pongal url https://en.wikibooks.org/wiki/Cookbook:Sweet_Pongal cookbook:sweet_pork_condiment name "Sweet Pork Condiment" cookbook:sweet_pork_condiment recipeCategory category:pork_recipes cookbook:sweet_pork_condiment recipeCategory category:sauce_recipes cookbook:sweet_pork_condiment recipeCategory category:thai_recipes cookbook:sweet_pork_condiment recipeCuisine cookbook:cuisine_of_thailand cookbook:sweet_pork_condiment recipeIngredient "1 tablespoon of brown sugar." cookbook:sweet_pork_condiment recipeIngredient "3 tablespoons of fish sauce." cookbook:sweet_pork_condiment recipeIngredient "3 tablespoons of water." cookbook:sweet_pork_condiment recipeIngredient "5 tablespoons of palm sugar." cookbook:sweet_pork_condiment recipeIngredient "A half cup of light soy sauce." cookbook:sweet_pork_condiment recipeIngredient "{{Convert|350|g|lb}} of shoulder, neck or belly of pork.<ref name=thaifoodmaster>{{cite web|author=Hanuman|date=10 November 2010|title=Sweet Pork Condiment|url=http://www.thaifoodmaster.com/ingredient/meats/pork/1839|work=Thaifoodmaster|accessdate=30 September 2014}}</ref>" cookbook:sweet_pork_condiment type cookbook:recipes cookbook:sweet_pork_condiment url https://en.wikibooks.org/wiki/Cookbook:Sweet_Pork_Condiment cookbook:sweet_potato_applesauce_latke name "Sweet Potato Applesauce Latke" cookbook:sweet_potato_applesauce_latke recipeIngredient "2 pieces thick cut bacon, fried" cookbook:sweet_potato_applesauce_latke recipeIngredient "A little honey" cookbook:sweet_potato_applesauce_latke recipeIngredient "Bacon grease" cookbook:sweet_potato_applesauce_latke recipeIngredient "Black pepper" cookbook:sweet_potato_applesauce_latke recipeIngredient "Cumin" cookbook:sweet_potato_applesauce_latke recipeIngredient "Grated sweet potato" cookbook:sweet_potato_applesauce_latke recipeIngredient "Homemade applesauce" cookbook:sweet_potato_applesauce_latke recipeIngredient "Salt" cookbook:sweet_potato_applesauce_latke recipeInstructions ["Grate sweet potatos","Squeeze most of the liquid from the potatos","Add apple sauce, a little honey and spices","Form into patties, it's a little difficult but not impossible to get these to stay together without egg","Fry in bacon fat","Serve with a side of bacon","[[Cookbook:Latkes]]<\/text>"] cookbook:sweet_potato_applesauce_latke type cookbook:recipes cookbook:sweet_potato_applesauce_latke url https://en.wikibooks.org/wiki/Cookbook:Sweet_Potato_Applesauce_Latke cookbook:sweet_potato_crisp difficulty 3 cookbook:sweet_potato_crisp label "sweet potatoes crisp" cookbook:sweet_potato_crisp name "Sweet Potato Crisp" cookbook:sweet_potato_crisp recipeCategory category:baking_recipes cookbook:sweet_potato_crisp recipeCategory category:dessert_recipes cookbook:sweet_potato_crisp recipeCategory category:medium_difficulty_recipes cookbook:sweet_potato_crisp recipeCategory category:sweet_potato_recipes cookbook:sweet_potato_crisp recipeFoodstuff cookbook:almond cookbook:sweet_potato_crisp recipeFoodstuff cookbook:peanut cookbook:sweet_potato_crisp recipeInstructions ["Blend base until creamy.","Mix topping in a bowl.","Pour the sweet potato a large casserole dish.","Sprinkle on topping and bake at 350 degrees until top crisps and hardens."] cookbook:sweet_potato_crisp recipeNotes "* Other nuts can be used in the topping, almonds or peanuts serve admirably. " cookbook:sweet_potato_crisp recipeYield varies cookbook:sweet_potato_crisp totalTime "60 minutes" cookbook:sweet_potato_crisp type cookbook:recipes cookbook:sweet_potato_crisp url https://en.wikibooks.org/wiki/Cookbook:Sweet_Potato_Crisp cookbook:sweet_potato label "ghenasu" cookbook:sweet_potato label "kumara" cookbook:sweet_potato label "sweet potato" cookbook:sweet_potato label "sweet potatoes" cookbook:sweet_potato name "Kumara" cookbook:sweet_potato name "Sweet Potato" cookbook:sweet_potato recipeCategory category:autumn_ingredients cookbook:sweet_potato recipeCategory category:winter_ingredients cookbook:sweet_potato_tortellini name "Sweet Potato Tortellini" cookbook:sweet_potato_tortellini recipeCategory category:pasta_recipes cookbook:sweet_potato_tortellini recipeCategory category:side_dish_recipes cookbook:sweet_potato_tortellini recipeCategory category:sweet_potato_recipes cookbook:sweet_potato_tortellini recipeIngredient "1 16-oz package frozen tortellini" cookbook:sweet_potato_tortellini recipeIngredient "1 c milk" cookbook:sweet_potato_tortellini recipeIngredient "1 large sweet potato" cookbook:sweet_potato_tortellini recipeIngredient "1 T butter" cookbook:sweet_potato_tortellini recipeIngredient "2 garlic cloves, minced" cookbook:sweet_potato_tortellini recipeInstructions ["Bake or microwave sweet potato in its skin until tender. Let cool.","Cook pasta according to package directions, drain, and return to the pot.","Meanwhile, heat butter in a small skillet. Add garlic and saute over low heat until golden (about 1 minute), and remove from heat.","Peel sweet potato and mash well in a small mixing bowl. Add garlic and butter, plus enough milk to make a thick sauce. Season as desired with salt and pepper.","Combine sauce with pasta in the pot. Heat just until sauce is heated through. Eat!"] cookbook:sweet_potato_tortellini type cookbook:recipes cookbook:sweet_potato_tortellini url https://en.wikibooks.org/wiki/Cookbook:Sweet_Potato_Tortellini cookbook:sweet_potato_tropicana label "sweet potato tropicana" cookbook:sweet_potato_tropicana name "Sweet Potato Tropicana" cookbook:sweet_potato_tropicana recipeCategory category:beet_recipes cookbook:sweet_potato_tropicana recipeCategory category:cheese_recipes cookbook:sweet_potato_tropicana recipeCategory category:sabbath_recipes cookbook:sweet_potato_tropicana recipeCategory category:side_dish_recipes cookbook:sweet_potato_tropicana recipeCategory category:sweet_potato_recipes cookbook:sweet_potato_tropicana recipeIngredient "½ can coconut cream" cookbook:sweet_potato_tropicana recipeIngredient "1 ½ tea salt" cookbook:sweet_potato_tropicana recipeIngredient "1 bunch silver beet" cookbook:sweet_potato_tropicana recipeIngredient "1 teaspoon nutmeg" cookbook:sweet_potato_tropicana recipeIngredient "2 medium onions" cookbook:sweet_potato_tropicana recipeIngredient "2 Sheets of appropriate flat bread for bottom and top" cookbook:sweet_potato_tropicana recipeIngredient "3-4 medium sweet potatoes" cookbook:sweet_potato_tropicana recipeIngredient "500 gms. cottage cheese" cookbook:sweet_potato_tropicana recipeIngredient "Grated cheese" cookbook:sweet_potato_tropicana recipeInstructions ["Place one sheet of flatbread on base of baking dish","Place one layer of sliced sweet potato and sliced onion in baking dish","Then place a layer of chopped silver beet (no stalks).","Place one more layer of sweet potato sliced very thin and one layer of onion.","Combine coconut cream, cottage cheese, salt and nutmeg in saucepan and slightly warm to combine ingredients.","Pour mixture over layered vegetables.","Place sheet of flat bread on top and baste with oil","Sprinkle with grated cheese if desired."] cookbook:sweet_potato_tropicana type cookbook:recipes cookbook:sweet_potato_tropicana url https://en.wikibooks.org/wiki/Cookbook:Sweet_Potato_Tropicana cookbook:sweet_potato type cookbook:autumn_ingredients cookbook:sweet_potato type cookbook:ingredients cookbook:sweet_potato type cookbook:vegetable cookbook:sweet_potato type cookbook:winter_ingredients cookbook:sweet_potato url https://en.wikibooks.org/wiki/Cookbook:Kumara cookbook:sweet_potato url https://en.wikibooks.org/wiki/Cookbook:Sweet_Potato cookbook:sweet_rice_fritters name "Sweet Rice Fritters" cookbook:sweet_rice_fritters recipeCategory category:deep_fried_recipes cookbook:sweet_rice_fritters recipeCategory category:dessert_recipes cookbook:sweet_rice_fritters recipeCategory category:fritter_recipes cookbook:sweet_rice_fritters recipeCategory category:rice_recipes cookbook:sweet_rice_fritters recipeIngredient "1/2 cup granulated sugar" cookbook:sweet_rice_fritters recipeIngredient "2 1/2 quarts vegetable oil" cookbook:sweet_rice_fritters recipeIngredient "2 cups cooked sticky rice" cookbook:sweet_rice_fritters recipeIngredient "2 eggs, beaten" cookbook:sweet_rice_fritters recipeIngredient "Flour" cookbook:sweet_rice_fritters recipeInstructions ["Combine rice, eggs, and sugar. Form into 3-inch balls. Dredge in flour and set aside 2-3 minutes.","Heat oil to 375 degrees F. Add rice, and working in batches, cook until golden brown and heated through. Drain on a cooling rack set in a sheet pan. Dust with powdered sugar, if desired before serving."] cookbook:sweet_rice_fritters type cookbook:recipes cookbook:sweet_rice_fritters url https://en.wikibooks.org/wiki/Cookbook:Sweet_Rice_Fritters cookbook:sweet_rice_ii difficulty 2 cookbook:sweet_rice_ii label "sweet rice" cookbook:sweet_rice_ii name "Sweet rice" cookbook:sweet_rice_ii name "Sweet Rice" cookbook:sweet_rice_ii name "Sweet Rice II" cookbook:sweet_rice_ii recipeCategory category:boiled_recipes cookbook:sweet_rice_ii recipeCategory category:caribbean_recipes cookbook:sweet_rice_ii recipeCategory category:dessert_recipes cookbook:sweet_rice_ii recipeCategory category:easy_recipes cookbook:sweet_rice_ii recipeCategory category:pudding_and_custard_recipes cookbook:sweet_rice_ii recipeCategory category:recipes_with_metric_units cookbook:sweet_rice_ii recipeCategory category:recipes_without_servings cookbook:sweet_rice_ii recipeCategory category:rice_recipes cookbook:sweet_rice_ii recipeCategory category:trinidadian_and_tobagonian_recipes cookbook:sweet_rice_ii recipeCategory category:vegan_recipes cookbook:sweet_rice_ii recipeCuisine cookbook:caribbean_cuisines cookbook:sweet_rice_ii recipeCuisine cookbook:vegan_cuisine cookbook:sweet_rice_ii recipeFoodstuff cookbook:cinnamon cookbook:sweet_rice_ii recipeFoodstuff cookbook:condensed_milk cookbook:sweet_rice_ii recipeFoodstuff cookbook:raisin cookbook:sweet_rice_ii recipeFoodstuff cookbook:rice cookbook:sweet_rice_ii recipeFoodstuff cookbook:vanilla cookbook:sweet_rice_ii recipeFoodstuff cookbook:water cookbook:sweet_rice_ii recipeIngredient "1 1/2 c. rice<br>" cookbook:sweet_rice_ii recipeIngredient "1 1/2 cups (350 g) white rice" cookbook:sweet_rice_ii recipeIngredient "1 1/2 tins (about 2 1/2 cups) (about 600 g) evaporated milk" cookbook:sweet_rice_ii recipeIngredient "1/2 c. raisin (or currants)<br>" cookbook:sweet_rice_ii recipeIngredient "1/2 c. sugar (or, if diabetic, Splenda equivalent)<br>" cookbook:sweet_rice_ii recipeIngredient "1/4 - 1/2 c. slivered almonds (toasted if you prefer)<br>" cookbook:sweet_rice_ii recipeIngredient "1 large scoop (1/8 tsp) saffron<br>" cookbook:sweet_rice_ii recipeIngredient "1 Tbsp. (5 ml) vanilla essence" cookbook:sweet_rice_ii recipeIngredient "1 tsp salt<br>" cookbook:sweet_rice_ii recipeIngredient "2 cinnamon sticks" cookbook:sweet_rice_ii recipeIngredient "2 tins (2 1/2 cups) (about 600 g) condensed milk" cookbook:sweet_rice_ii recipeIngredient "3 cups (700 ml) water" cookbook:sweet_rice_ii recipeIngredient "4 Tbsp. (20 ml) raisins (optional)" cookbook:sweet_rice_ii recipeInstructions ["Bring water to a boil.","Pour in rice, boil until very soft. Most of the water should be absorbed by the rice. Add more water if necessary.","Add evaporated milk, condensed milk, cinnamon sticks, and vanilla essence.","Put in medium heat. Stir once in awhile to prevent sticking.","When mixture has thickened and reached a pudding-like consistency, remove from heat.","Add raisins. Stir.","Let stand."] cookbook:sweet_rice_ii totalTime "1 to 2 hrs" cookbook:sweet_rice_ii type cookbook:recipes cookbook:sweet_rice_ii url https://en.wikibooks.org/wiki/Cookbook:Sweet_rice cookbook:sweet_rice_ii url https://en.wikibooks.org/wiki/Cookbook:Sweet_Rice cookbook:sweet_rice_ii url https://en.wikibooks.org/wiki/Cookbook:Sweet_Rice_II cookbook:sweet_&_sour_fish_casserole type cookbook:recipes cookbook:sweet_&_sour_grilled_tuna type cookbook:recipes cookbook:sweet_&_sour_pork_loin type cookbook:recipes cookbook:sweet_&_spicy_asian_chicken type cookbook:recipes cookbook:sweet_&_spicy_shrimp type cookbook:recipes cookbook:sweet_&_spicy_smoked_chicken type cookbook:recipes cookbook:swiss_chard label "acelga" cookbook:swiss_chard label "chard" cookbook:swiss_chard label "silverbeet" cookbook:swiss_chard label "swiss chard" cookbook:swiss_chard name "Chard" cookbook:swiss_chard name "Swiss Chard" cookbook:swiss_chard type cookbook:ingredients cookbook:swiss_chard type cookbook:vegetable cookbook:swiss_chard url https://en.wikibooks.org/wiki/Cookbook:Chard cookbook:swiss_chard url https://en.wikibooks.org/wiki/Cookbook:Swiss_Chard cookbook:swiss_pudding label "swiss pudding" cookbook:swiss_pudding name "Swiss pudding" cookbook:swiss_pudding name "Swiss Pudding" cookbook:swiss_pudding recipeCategory category:apple_recipes cookbook:swiss_pudding recipeCategory category:dessert_recipes cookbook:swiss_pudding recipeCategory category:recipes_with_metric_units cookbook:swiss_pudding recipeCategory category:swiss_recipes cookbook:swiss_pudding recipeCuisine cookbook:cuisine_of_switzerland cookbook:swiss_pudding recipeIngredient "4 or 5 apples" cookbook:swiss_pudding recipeIngredient "Bread crumbs" cookbook:swiss_pudding recipeIngredient "Small amount of butter nutmeg" cookbook:swiss_pudding recipeIngredient "Sugar" cookbook:swiss_pudding recipeInstructions ["Butter your dish; lay in it a layer of bread crumbs, grated very fine","Boil 4 or 5 apples very tender, add a little butter nutmeg, and fine sifted sugar.","Mix all up together, and lay on the bread-crumbs, then another layer of the crumbs; then add pieces of fresh butter on the top, and bake in a slow oven for a quarter of an hour, until it becomes a delicate brown.","It may be eaten hot or cold."] cookbook:swiss_pudding type cookbook:recipes cookbook:swiss_pudding url https://en.wikibooks.org/wiki/Cookbook:Swiss_pudding cookbook:swiss_pudding url https://en.wikibooks.org/wiki/Cookbook:Swiss_Pudding cookbook:switchel difficulty 1 cookbook:switchel label "switchel" cookbook:switchel name "Switchel" cookbook:switchel recipeCategory category:american_recipes cookbook:switchel recipeCategory category:beverage_recipes cookbook:switchel recipeCategory category:ginger_recipes cookbook:switchel recipeCategory category:maple_syrup_recipes cookbook:switchel recipeCategory category:recipes_with_metric_units cookbook:switchel recipeCategory category:very_easy_recipes cookbook:switchel recipeCategory category:vinegar_recipes cookbook:switchel recipeCuisine cookbook:cuisine_of_the_united_states cookbook:switchel recipeCuisine cookbook:louisiana_creole_cuisine cookbook:switchel recipeCuisine cookbook:new_england_cuisine cookbook:switchel recipeFoodstuff cookbook:cider_vinegar cookbook:switchel recipeFoodstuff cookbook:ginger cookbook:switchel recipeFoodstuff cookbook:maple_syrup cookbook:switchel recipeFoodstuff cookbook:sugar cookbook:switchel recipeFoodstuff cookbook:water cookbook:switchel recipeIngredient "1 cup (about 240 ml) apple cider vinegar" cookbook:switchel recipeIngredient "1 cup (about 240 ml) sugar" cookbook:switchel recipeIngredient "1 gallon (about 3.75 liters) Water" cookbook:switchel recipeIngredient "1 heaping teaspoon (about 6 ml) ground ginger" cookbook:switchel recipeIngredient "1 quart (1 liter) water" cookbook:switchel recipeIngredient "1 tablespoon (15 ml) ground ginger" cookbook:switchel recipeIngredient "2/3 cup (about 160 ml) apple cider vinegar" cookbook:switchel recipeIngredient "3/4 cup (about 180 ml) maple syrup" cookbook:switchel recipeInstructions ["Dissolve sugar and ground ginger in the water.","Stir in the apple cider vinegar","Chill or serve over ice cubes. Shake well before serving."] cookbook:switchel recipeYield 4 servings cookbook:switchel totalTime "~10 minutes" cookbook:switchel type cookbook:recipes cookbook:switchel url https://en.wikibooks.org/wiki/Cookbook:Switchel cookbook:swordfish label "swordfish" cookbook:sydney_smith's_salad_dressing name "Sydney Smith's Salad Dressing" cookbook:sydney_smith's_salad_dressing recipeCategory category:anchovy_recipes cookbook:sydney_smith's_salad_dressing recipeCategory category:egg_recipes cookbook:sydney_smith's_salad_dressing type cookbook:recipes cookbook:sydney_smith's_salad_dressing url https://en.wikibooks.org/wiki/Cookbook:Sydney_Smith's_Salad_Dressing cookbook:syria type cookbook:cuisines cookbook:syria type cookbook:cuisines_by_country cookbook:syrup label "syrup" cookbook:szechuan_pepper label "szechuan pepper" cookbook:szechuan_pepper name "Szechuan Pepper" cookbook:szechuan_pepper type cookbook:ingredients cookbook:szechuan_pepper type cookbook:spices_and_herbs cookbook:szechuan_pepper url https://en.wikibooks.org/wiki/Cookbook:Szechuan_Pepper cookbook:szegedin_goulash difficulty 1 cookbook:szegedin_goulash label "szegedin goulash" cookbook:szegedin_goulash name "Szegedin Goulash" cookbook:szegedin_goulash recipeCategory category:boiled_recipes cookbook:szegedin_goulash recipeCategory category:main_course_recipes cookbook:szegedin_goulash recipeCategory category:main_dishes cookbook:szegedin_goulash recipeCategory category:paprika_recipes cookbook:szegedin_goulash recipeCategory category:pork_recipes cookbook:szegedin_goulash recipeCategory category:sauerkraut_recipes cookbook:szegedin_goulash recipeCategory category:very_easy_recipes cookbook:szegedin_goulash recipeIngredient "100 g lard" cookbook:szegedin_goulash recipeIngredient "1 1/2 tsp. paprika" cookbook:szegedin_goulash recipeIngredient "125 ml sour cream" cookbook:szegedin_goulash recipeIngredient "1 - 2 garlic cloves, finely chopped" cookbook:szegedin_goulash recipeIngredient "1 - 2 tbsp. tomato purée" cookbook:szegedin_goulash recipeIngredient "1 large onion, finely chopped" cookbook:szegedin_goulash recipeIngredient "2 bay leaves" cookbook:szegedin_goulash recipeIngredient "600 g pork shoulder, cut into bite-sized cubes" cookbook:szegedin_goulash recipeIngredient "700 g sauerkraut" cookbook:szegedin_goulash recipeIngredient "salt, freshly ground pepper" cookbook:szegedin_goulash recipeIngredient "water or beef stock" cookbook:szegedin_goulash recipeYield 4 - 6 cookbook:szegedin_goulash totalTime "prep: 30 min., cooking: 70 min" cookbook:szegedin_goulash type cookbook:recipes cookbook:szegedin_goulash url https://en.wikibooks.org/wiki/Cookbook:Szegedin_Goulash cookbook:taan label "taan" cookbook:tabasco_sauce label "tabasco" cookbook:tabasco_sauce label "tabasco sauce" cookbook:tabasco_sauce name "Tabasco Sauce" cookbook:tabasco_sauce type cookbook:cookbook_stubs cookbook:tabasco_sauce type cookbook:ingredients cookbook:tabasco_sauce url https://en.wikibooks.org/wiki/Cookbook:Tabasco_Sauce cookbook:tabbouleh label "tabbouleh" cookbook:tabbouleh name "Tabbouleh" cookbook:tabbouleh recipeCategory category:duplicate_recipes cookbook:tabbouleh recipeCategory category:lemon_recipes cookbook:tabbouleh recipeCategory category:middle_eastern_recipes cookbook:tabbouleh recipeCategory category:mint_recipes cookbook:tabbouleh recipeCategory category:parsley_recipes cookbook:tabbouleh recipeCategory category:recipes_with_metric_units cookbook:tabbouleh recipeCategory category:salad_recipes cookbook:tabbouleh recipeCategory category:wheat_recipes cookbook:tabbouleh recipeCuisine cookbook:middle_eastern_cuisines cookbook:tabbouleh recipeFoodstuff cookbook:mint cookbook:tabbouleh recipeFoodstuff cookbook:nutmeg cookbook:tabbouleh recipeFoodstuff cookbook:olive cookbook:tabbouleh recipeFoodstuff cookbook:olive_oil cookbook:tabbouleh recipeFoodstuff cookbook:onion cookbook:tabbouleh recipeFoodstuff cookbook:parsley cookbook:tabbouleh recipeFoodstuff cookbook:salt cookbook:tabbouleh recipeFoodstuff cookbook:tomato cookbook:tabbouleh recipeFoodstuff cookbook:wheat cookbook:tabbouleh recipeIngredient "1/2 cup (120ml) lemon juice" cookbook:tabbouleh recipeIngredient "1/2 cup (120ml) olive oil" cookbook:tabbouleh recipeIngredient "1/2 green bell pepper (optional)" cookbook:tabbouleh recipeIngredient "1/2 red bell pepper (optional)" cookbook:tabbouleh recipeIngredient "1 bunch parsley (Italian or curly)" cookbook:tabbouleh recipeIngredient "1 cup (240ml) bulgur wheat (medium grained)" cookbook:tabbouleh recipeIngredient "1 Tbsp salt" cookbook:tabbouleh recipeIngredient "2-3 ripe tomatoes (optionally peeled)" cookbook:tabbouleh recipeIngredient "dash of ground nutmeg (optional)" cookbook:tabbouleh recipeIngredient "Ground black pepper" cookbook:tabbouleh recipeIngredient "Sliced ripe olives (optional)" cookbook:tabbouleh recipeInstructions ["Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible.","Peel, seed, and dice the tomato. Chop the green onions, the white portion finely, the tops around medium. Grate the onion on the large side of a box grater. Finely chop the parsley and mint.","Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl. Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt and pepper.","Refrigerate for an hour or so to allow the flavors to meld."] cookbook:tabbouleh recipeNotes "* Tabula is a variant on the same dish. " cookbook:tabbouleh type cookbook:recipes cookbook:tabbouleh url https://en.wikibooks.org/wiki/Cookbook:Tabbouleh cookbook:table_of_contents name "Main Page" cookbook:table_of_contents name "Table of Contents" cookbook:table_of_contents recipeCategory category:alphabetical/c cookbook:table_of_contents recipeCategory category:cookbooks cookbook:table_of_contents type cookbook:recipes cookbook:table_of_contents url https://en.wikibooks.org/wiki/Cookbook:Main_Page cookbook:table_of_contents url https://en.wikibooks.org/wiki/Cookbook:Table_of_Contents cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) label "tafelspitz" cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) name "Table Point Boiled Beef and Vegetables (Tafelspitz)" cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) name "Tafelspitz" cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeCategory category:beef_recipes cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeCategory category:boiled_recipes cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeCategory category:main_course_recipes cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeCategory category:recipes_with_metric_units cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeCategory category:vegetable_recipes cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeFoodstuff cookbook:bay_leaf cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeFoodstuff cookbook:carrot cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeFoodstuff cookbook:garlic cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeFoodstuff cookbook:juniper_berry cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeFoodstuff cookbook:onion cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeFoodstuff cookbook:parsley cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeFoodstuff cookbook:pepper cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeIngredient "1 small-medium onion, trimmed, unpeeled, halved (about 2 oz [55g])." cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeIngredient "2 ½ pounds (1200g) of either fresh beef brisket, silverside or sirloin-enough water for your suitable Dutch oven pot (about 5 Qt. (700ml) Pot capacity with about 4 Qts. (560ml) Of water) + salt (about ½ tablespoon for every Qt. Of water)." cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeIngredient "2 juniper berries (you may substitute with 1 bay leaf)." cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeIngredient "3 sprigs fresh parsley." cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeIngredient "3 whole cloves garlic, slightly crushed, peeled." cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeIngredient "3 whole green (freeze dried) or white peppercorns." cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeIngredient "3 whole medium size carrots, peeled, trimmed (about 4 oz. [110g)])." cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) recipeInstructions ["In a suitable covered Dutch oven, bring water to a rolling boil over medium heat.","When the water boils, add meat, garlic, peppercorns, juniper berries, and cover.","Bring the water to a boil again and add carrots, onion, and parsley.","Cover and let everything simmer for 60 minutes.","Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes.","Switch off the heat and let the meat steep for 20 minutes.","Remove the meat from the broth and cut meat across the grain when you serve it."] cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) type cookbook:recipes cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) url https://en.wikibooks.org/wiki/Cookbook:Table_Point_Boiled_Beef_and_Vegetables_(Tafelspitz) cookbook:table_point_boiled_beef_and_vegetables_(tafelspitz) url https://en.wikibooks.org/wiki/Cookbook:Tafelspitz cookbook:tablespoon label "imperial tbsp" cookbook:tablespoon label "t" cookbook:tablespoon label "table spoon" cookbook:tablespoon label "tablespoon" cookbook:tablespoon label "tablespoon of" cookbook:tablespoon label "tablespoons" cookbook:tablespoon label "tablespoons full" cookbook:tablespoon label "tbl." cookbook:tablespoon label "tbl" cookbook:tablespoon label "tbls" cookbook:tablespoon label "tblsp" cookbook:tablespoon label "tbs." cookbook:tablespoon label "tbs" cookbook:tablespoon label "tbsp." cookbook:tablespoon label "tbsp" cookbook:tablespoon label "tbsps." cookbook:tablespoon label "us tbsp." cookbook:tablespoon name "Tablespoon" cookbook:tablespoon name "Tbsp" cookbook:tablespoon recipeCategory category:cookbook/equipment cookbook:tablespoon type cookbook:cookbook/equipment cookbook:tablespoon type cookbook:cookbook/units_of_measurement cookbook:tablespoon type cookbook:recipes cookbook:tablespoon url https://en.wikibooks.org/wiki/Cookbook:Tablespoon cookbook:tablespoon url https://en.wikibooks.org/wiki/Cookbook:Tbsp cookbook:tabouleh label "tabouleh" cookbook:tabouli label "tabouli" cookbook:tabouli name "Tabouli" cookbook:tabouli recipeCategory category:duplicate_recipes cookbook:tabouli recipeCategory category:middle_eastern_recipes cookbook:tabouli recipeCategory category:parsley_recipes cookbook:tabouli recipeCategory category:salad_recipes cookbook:tabouli recipeCategory category:vegan_recipes cookbook:tabouli recipeCategory category:wheat_recipes cookbook:tabouli recipeCuisine cookbook:middle_eastern_cuisines cookbook:tabouli recipeCuisine cookbook:vegan_cuisine cookbook:tabouli recipeFoodstuff cookbook:bulgur cookbook:tabouli recipeFoodstuff cookbook:lemon cookbook:tabouli recipeFoodstuff cookbook:mint cookbook:tabouli recipeFoodstuff cookbook:olive_oil cookbook:tabouli recipeFoodstuff cookbook:onion cookbook:tabouli recipeFoodstuff cookbook:parsley cookbook:tabouli recipeFoodstuff cookbook:pepper cookbook:tabouli recipeFoodstuff cookbook:salt cookbook:tabouli recipeFoodstuff cookbook:tomato cookbook:tabouli recipeIngredient "½ tsp pepper, or to taste" cookbook:tabouli recipeIngredient "½ tsp salt, or to taste" cookbook:tabouli recipeIngredient "1/2 bunch fresh mint leaves, finely chopped" cookbook:tabouli recipeIngredient "1/4 cup bulgur" cookbook:tabouli recipeIngredient "1/4 cup olive oil" cookbook:tabouli recipeIngredient "1 bunch fresh parsley (preferably flat leaf), finely chopped" cookbook:tabouli recipeIngredient "1 large diced tomato" cookbook:tabouli recipeIngredient "1 small chopped onion" cookbook:tabouli recipeIngredient "Juice of 1 lemon" cookbook:tabouli recipeInstructions ["Place the bulgur in the lemon juice and set aside for 15 minutes.","When the bulgur is soft, mix all the ingredients: bulgur, parsley, mint, tomato, onion. lemon juice, salt and pepper. Add olive oil last, and toss well. You may need to add lemon juice if needed."] cookbook:tabouli type cookbook:recipes cookbook:tabouli url https://en.wikibooks.org/wiki/Cookbook:Tabouli cookbook:tabula label "tabula" cookbook:tabula name "Tabula" cookbook:tabula recipeCategory category:duplicate_recipes cookbook:tabula recipeCategory category:middle_eastern_recipes cookbook:tabula recipeCategory category:parsley_recipes cookbook:tabula recipeCategory category:salad_recipes cookbook:tabula recipeCategory category:vegan_recipes cookbook:tabula recipeCategory category:wheat_recipes cookbook:tabula recipeCuisine cookbook:middle_eastern_cuisines cookbook:tabula recipeCuisine cookbook:vegan_cuisine cookbook:tabula recipeIngredient "1/2 cup bulghur wheat (fine grind is best, medium grind acceptable)" cookbook:tabula recipeIngredient "1 bunch green onion" cookbook:tabula recipeIngredient "2 bunches parsley (flat leaf or curly Italian)" cookbook:tabula recipeIngredient "2 to 3 lemons - to taste" cookbook:tabula recipeIngredient "5 or 6 stalks fresh mint" cookbook:tabula recipeIngredient "Cucumbers (optional)" cookbook:tabula recipeIngredient "Fresh grape leaves (scoopers - optional)" cookbook:tabula recipeIngredient "Olive oil" cookbook:tabula recipeIngredient "Romaine lettuce leaves (garnish and scoopers, optional)" cookbook:tabula recipeIngredient "Salt" cookbook:tabula recipeIngredient "Tomatoes - at least 2 cups chopped" cookbook:tabula recipeInstructions ["Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesn\u2019t need further cooking to be edible in tabbouli.","Drain bulghur.","Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.","Chop the parsley quite fine, using a knife, not food processor.","Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving."] cookbook:tabula type cookbook:recipes cookbook:tabula url https://en.wikibooks.org/wiki/Cookbook:Tabula cookbook:taco_casserole difficulty 2 cookbook:taco_casserole label "taco casserole" cookbook:taco_casserole name "Taco Casserole" cookbook:taco_casserole recipeCategory category:baked_recipes cookbook:taco_casserole recipeCategory category:beef_recipes cookbook:taco_casserole recipeCategory category:easy_recipes cookbook:taco_casserole recipeCategory category:ground_beef_recipes cookbook:taco_casserole recipeCategory category:main_course_recipes cookbook:taco_casserole recipeCategory category:recipes_with_metric_units cookbook:taco_casserole recipeCategory category:tex-mex_recipes cookbook:taco_casserole recipeCategory category:tortilla_recipes cookbook:taco_casserole recipeCookingTechnique cookbook:simmering cookbook:taco_casserole recipeFoodstuff cookbook:beef cookbook:taco_casserole recipeFoodstuff cookbook:chili_powder cookbook:taco_casserole recipeFoodstuff cookbook:garlic_powder cookbook:taco_casserole recipeIngredient "1 pound (450g) of ground beef" cookbook:taco_casserole recipeIngredient "1 taco seasoning packet" cookbook:taco_casserole recipeIngredient "3 cups of shredded cheese - your choice of type" cookbook:taco_casserole recipeIngredient "3 tablespoons chili powder" cookbook:taco_casserole recipeIngredient "3 tablespoons garlic powder" cookbook:taco_casserole recipeIngredient "3 tortillas in bits" cookbook:taco_casserole recipeIngredient "8 ounces (225 g) of tomato sauce" cookbook:taco_casserole recipeInstructions ["Brown the ground beef in skillet on medium heat.","Drain the ground beef.","Dump the ground beef back on the skillet.","While on medium heat mix in the taco seasoning, the chili powder, the garlic powder, and the tomato sauce.","Simmer for 5 minutes, stirring occasionally.","Mix the ground beef mixture, tortilla bits, and the cheese together in a casserole dish.","Bake in oven at 375\u00b0F (190\u00b0C) for 20 minutes.","Serve hot."] cookbook:taco_casserole recipeYield 6 cookbook:taco_casserole totalTime "prep: 12 minutes , cooking: 20 minutes" cookbook:taco_casserole type cookbook:recipes cookbook:taco_casserole url https://en.wikibooks.org/wiki/Cookbook:Taco_Casserole cookbook:taco label "taco" cookbook:taco label "tacos" cookbook:taco_meat label "taco meat" cookbook:taco_meat name "Taco Meat" cookbook:taco_meat recipeCategory category:cumin_recipes cookbook:taco_meat recipeCategory category:ground_beef_recipes cookbook:taco_meat recipeCategory category:inexpensive_recipes cookbook:taco_meat recipeCategory category:mexican_recipes cookbook:taco_meat recipeCategory category:pan_fried_recipes cookbook:taco_meat recipeCategory category:recipes_with_metric_units cookbook:taco_meat recipeCategory category:tex-mex_recipes cookbook:taco_meat recipeCategory category:tomato_recipes cookbook:taco_meat recipeCookingTechnique cookbook:chopping cookbook:taco_meat recipeCookingTechnique cookbook:simmering cookbook:taco_meat recipeCuisine cookbook:cuisine_of_jalisco cookbook:taco_meat recipeCuisine cookbook:cuisine_of_mexico cookbook:taco_meat recipeCuisine cookbook:cuisine_of_yucatan cookbook:taco_meat recipeFoodstuff cookbook:beef cookbook:taco_meat recipeFoodstuff cookbook:chili_powder cookbook:taco_meat recipeFoodstuff cookbook:cumin cookbook:taco_meat recipeFoodstuff cookbook:garlic_powder cookbook:taco_meat recipeFoodstuff cookbook:onion cookbook:taco_meat recipeFoodstuff cookbook:oregano cookbook:taco_meat recipeFoodstuff cookbook:pepper cookbook:taco_meat recipeFoodstuff cookbook:tomato cookbook:taco_meat recipeIngredient "1/4 teaspoon cumin" cookbook:taco_meat recipeIngredient "1 medium onion, finely chopped (or 1 1/2 teaspoon onion powder)" cookbook:taco_meat recipeIngredient "1 medium tomato, chopped (or 1 small can of tomato sauce)" cookbook:taco_meat recipeIngredient "1 pound (about 500 g) ground beef or turkey" cookbook:taco_meat recipeIngredient "1 teaspoon chili powder (or 1/3 teaspoon each oregano, cumin, garlic powder)" cookbook:taco_meat recipeIngredient "1 teaspoon oregano (ground or leaf)" cookbook:taco_meat recipeIngredient "dash of pepper (1/8 teaspoon or less)" cookbook:taco_meat recipeInstructions ["Brown beef and onion together. Drain grease.","Add the rest of the ingredients to the browned meat.","Stir well.","Heat this mixture thoroughly.","Add more tomato sauce if the mixture is dry.","Cover and simmer for 20 minutes, or less if the mixture begins to dry out."] cookbook:taco_meat type cookbook:recipes cookbook:taco_meat url https://en.wikibooks.org/wiki/Cookbook:Taco_Meat cookbook:taco name "Taco" cookbook:taco recipeCategory category:beef_recipes cookbook:taco recipeCategory category:cilantro_recipes cookbook:taco recipeCategory category:ground_beef_recipes cookbook:taco recipeCategory category:main_course_recipes cookbook:taco recipeCategory category:mexican_recipes cookbook:taco recipeCategory category:recipes_with_images cookbook:taco recipeCategory category:recipes_with_metric_units cookbook:taco recipeCategory category:side_dish_recipes cookbook:taco recipeCategory category:southwestern_recipes cookbook:taco recipeCategory category:tex-mex_recipes cookbook:taco recipeCategory category:tortilla_recipes cookbook:taco recipeCookingTechnique cookbook:deep_fat_frying cookbook:taco recipeCuisine cookbook:cuisine_of_jalisco cookbook:taco recipeCuisine cookbook:cuisine_of_mexico cookbook:taco recipeCuisine cookbook:cuisine_of_yucatan cookbook:taco recipeCuisine cookbook:southwestern_cuisine cookbook:taco recipeFoodstuff cookbook:beef cookbook:taco recipeFoodstuff cookbook:cheddar_cheese cookbook:taco recipeFoodstuff cookbook:chili_powder cookbook:taco recipeFoodstuff cookbook:cilantro cookbook:taco recipeFoodstuff cookbook:cumin cookbook:taco recipeFoodstuff cookbook:lettuce cookbook:taco recipeFoodstuff cookbook:mushroom cookbook:taco recipeFoodstuff cookbook:olive cookbook:taco recipeFoodstuff cookbook:onion cookbook:taco recipeFoodstuff cookbook:sour_cream cookbook:taco recipeFoodstuff cookbook:spinach cookbook:taco recipeFoodstuff cookbook:tomato cookbook:taco recipeFoodstuff cookbook:tortilla cookbook:taco recipeIngredient "black olives" cookbook:taco recipeIngredient "Chopped cilantro" cookbook:taco recipeIngredient "Chopped lettuce or shredded cabbage" cookbook:taco recipeIngredient "Chopped Onion" cookbook:taco recipeIngredient "Chopped tomato" cookbook:taco recipeIngredient "corn tortillas or ready-made taco shells" cookbook:taco recipeIngredient "cumin. ''about 1 to 4 teaspoons per pound (450 g) of beef (perhaps 11 to 44 mL/kg)''" cookbook:taco recipeIngredient "fresh spinach shredded or diced." cookbook:taco recipeIngredient "fresh tomatoes" cookbook:taco recipeIngredient "ground beef, finely sliced, or chopped beef" cookbook:taco recipeIngredient "mushrooms" cookbook:taco recipeIngredient "salsa, or hot sauce, as hot as you would like" cookbook:taco recipeIngredient "shredded mild cheddar cheese, if desired" cookbook:taco recipeIngredient "sour cream" cookbook:taco recipeIngredient "Steak of your choice" cookbook:taco recipeIngredient "Your personal preference in an amount of chili powder, if available." cookbook:taco recipeInstructions ["If you would like to have 'build-your-own' tacos, dice the optional ingredients your desire as needed and place in separate bowls for use on the table.","Place the beef in a wide pan on a large burner. Ground beef will need to be broken up as it cooks; chopped or sliced beef needs to be stir-fried and may require oil. When using high-fat ground beef you may wish to drain and very, very lightly rinse the beef in a colander, or add water to float the fat, cool to solidify the fat, remove the fat, drain the water, and reheat.","If you are using ground beef, which is quite alright, also see the [[Cookbook:Taco Meat]] recipe.","Add lots of cumin to the beef. Cumin is the magic ingredient that makes a taco taste like a taco. You may also add a bit of salt, a bit of chili powder and\/or diced onion.","Prepare the outside covering.","# Pre-made shells can be reheated in the microwave as the package directs.","# Plain corn tortillas can be used for soft tacos, although, for soft tacos, either a double layer of corn tortillas or a single layer of flour tortilla works best. The tortillas should be microwaved, covered, in 15+ second stages, flipping between stages, until warm, and kept covered and warm prior to use.","# You could make your own hard taco shells from corn tortillas, but rest very well assured that soft corn tortilla tacos are absolutely the most traditional. If you need hard shells and can not find them pre-made, you may, with great effort and use of your time, use a deep-fat process, going one at a time and using a large spoon to form the shells into the normal U shape. Pan frying in 1\/4 inch to 1\/2 inch of oil will also work; be sure not to let the tortillas stiffen prior to being bent into the U shape you desire.","Place hot beef into a hard shell or down the middle of a warm soft tortilla (two for corn). A very simple, and quite authentic, taco would be to then add a sprinkling of finely diced onion and cilantro into the inside of the taco, fold the tortilla over (if soft) and serve with lime quarters for squeezing into the taco. See [[Cookbook:Tacos de Bistec]].","You may also continue on to place cheese onto the beef. The heat of the beef should slightly melt the cheese. You may wish to microwave the taco a bit, especially if the cheese is cold or if you are using low-fat cheese.","Add other toppings as the cook desires.","At some point, however, the tacos must be served, with a small or large assortment of items that people can add. Traditionally, in a restaurant, this would amount to only Pico de Gallo or a hot sauce. However, 'build-your-own' tacos with a good assortment of items to add can add a bit of fun to a gathering or family dinner.","Find what works for you."] cookbook:taco_salad name "Taco salad" cookbook:taco_salad name "Taco Salad" cookbook:taco_salad recipeCategory category:bean_recipes cookbook:taco_salad recipeCategory category:chicken_recipes cookbook:taco_salad recipeCategory category:salad_recipes cookbook:taco_salad type cookbook:recipes cookbook:taco_salad url https://en.wikibooks.org/wiki/Cookbook:Taco_salad cookbook:taco_salad url https://en.wikibooks.org/wiki/Cookbook:Taco_Salad cookbook:taco_sauce name "Taco Sauce" cookbook:taco_sauce recipeCategory category:home_canning_recipes cookbook:taco_sauce recipeCategory category:main_course_recipes cookbook:taco_sauce recipeCategory category:mexican_recipes cookbook:taco_sauce recipeCategory category:side_dish_recipes cookbook:taco_sauce recipeCategory category:southwestern_recipes cookbook:taco_sauce recipeCategory category:tex-mex_recipes cookbook:taco_sauce recipeCuisine cookbook:cuisine_of_jalisco cookbook:taco_sauce recipeCuisine cookbook:cuisine_of_mexico cookbook:taco_sauce recipeCuisine cookbook:cuisine_of_yucatan cookbook:taco_sauce recipeCuisine cookbook:southwestern_cuisine cookbook:taco_sauce recipeFoodstuff cookbook:cayenne_pepper cookbook:taco_sauce recipeFoodstuff cookbook:chili_powder cookbook:taco_sauce recipeFoodstuff cookbook:cornstarch cookbook:taco_sauce recipeFoodstuff cookbook:garlic cookbook:taco_sauce recipeFoodstuff cookbook:salt cookbook:taco_sauce recipeFoodstuff cookbook:vinegar cookbook:taco_sauce recipeIngredient "1 1/2 tbs chili powder" cookbook:taco_sauce recipeIngredient "1/2 tsp granulated garlic" cookbook:taco_sauce recipeIngredient "1 can tomato paste (6 ounce)" cookbook:taco_sauce recipeIngredient "1 tsp cayenne pepper" cookbook:taco_sauce recipeIngredient "2 1/4 tsp cornstarch" cookbook:taco_sauce recipeIngredient "2 tsp salt" cookbook:taco_sauce recipeIngredient "3 cups water (room temperature)" cookbook:taco_sauce recipeIngredient "3 tbs white vinegar (5% acidity)" cookbook:taco_sauce recipeInstructions ["Heat water until boiling, add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.","Stir until water boils again, add rest of ingredients.","Keep stirring until water boils again and the paste breaks up completely.","Reduce heat and simmer for 20-30 minutes uncovered.","To store this for longer than 3 days or to store without a refrigerator, follow these instructions.","Pour into 4 ounce mason jars leaving 1\/4 inch headspace.","Process 20 minutes in a boiling water canner. Makes 7 jars.","Refrigerate at under 40 degrees f for no more than 3 days."] cookbook:taco_sauce type cookbook:recipes cookbook:taco_sauce url https://en.wikibooks.org/wiki/Cookbook:Taco_Sauce cookbook:tacos_de_bistec label "tacos de bistec" cookbook:tacos_de_bistec name "Tacos de bistec" cookbook:tacos_de_bistec name "Tacos de Bistec" cookbook:tacos_de_bistec recipeCategory category:beef_recipes cookbook:tacos_de_bistec recipeCategory category:cilantro_recipes cookbook:tacos_de_bistec recipeCategory category:lime_recipes cookbook:tacos_de_bistec recipeCategory category:main_course_recipes cookbook:tacos_de_bistec recipeCategory category:mexican_recipes cookbook:tacos_de_bistec recipeCategory category:onion_recipes cookbook:tacos_de_bistec recipeCategory category:pan_fried_recipes cookbook:tacos_de_bistec recipeCategory category:tex-mex_recipes cookbook:tacos_de_bistec recipeCategory category:tortilla_recipes cookbook:tacos_de_bistec recipeCuisine cookbook:cuisine_of_jalisco cookbook:tacos_de_bistec recipeCuisine cookbook:cuisine_of_mexico cookbook:tacos_de_bistec recipeCuisine cookbook:cuisine_of_yucatan cookbook:tacos_de_bistec recipeFoodstuff cookbook:tortilla cookbook:tacos_de_bistec recipeIngredient "Cilantro, diced small" cookbook:tacos_de_bistec recipeIngredient "Corn Oil, or manteca (lard) (can be omitted or substantially minimized)" cookbook:tacos_de_bistec recipeIngredient "Lime" cookbook:tacos_de_bistec recipeIngredient "Onions, diced quite small" cookbook:tacos_de_bistec recipeIngredient "Salsa Verde (Can be bought pre-made in a supermarket)" cookbook:tacos_de_bistec recipeIngredient "Shaved Steak, or cut steak may work." cookbook:tacos_de_bistec recipeIngredient "Tortillas" cookbook:tacos_de_bistec recipeInstructions ["Cut the onions and cilantro and put them in bowls.","Cut the limes in 4 pieces.","Shave, or cut the steak into fine pieces.","Put the corn oil, or manteca in a pan or griddle and warm it up.","Cook the steak in the pan as needed.","When the steak is ready, keep it warm. You can also use the same pan to warm or cook the tortillas, if you wish.","Next warm or make the tortillas.","Once everything is ready. Put the meat down the middle in the tortillas, which typically are used in layers of two to help the taco hold together without breaking (flour tortillas only need one layer).","Squeeze as much lime juice as wanted over the meat as wanted.","Put as much cilantro, onions and salsa verde as wanted."] cookbook:tacos_de_bistec type cookbook:recipes cookbook:tacos_de_bistec url https://en.wikibooks.org/wiki/Cookbook:Tacos_de_bistec cookbook:tacos_de_bistec url https://en.wikibooks.org/wiki/Cookbook:Tacos_de_Bistec cookbook:taco type cookbook:recipes cookbook:taco url https://en.wikibooks.org/wiki/Cookbook:Taco cookbook:tadka_dhal label "tadka dal" cookbook:tadka_dhal label "tadka dhal" cookbook:tadka_dhal name "Tadka dhal" cookbook:tadka_dhal name "Tadka Dhal" cookbook:tadka_dhal recipeCategory category:indian_recipes cookbook:tadka_dhal recipeCategory category:vegan_recipes cookbook:tadka_dhal recipeCuisine cookbook:cuisine_of_india cookbook:tadka_dhal recipeCuisine cookbook:vegan_cuisine cookbook:tadka_dhal recipeInstructions ["Set the dhal and water in an open pot on moderate heat until quite mushy, adding water if it becomes dry and stirring occasionally. This may take 30 minutes to an hour. A pressure cooker may be used to speed up this part of the process; this should take about 10-12 minutes at 5 psi.","Heat the oil in a pan.","Add mustard seed, standing well back (they tend to spatter).","Add cumin seed, fenugreek, curry leaves, green chillies and onions","Wait for the onions to turn translucent. Add garlic and ginger, turn the heat low until the garlic changes to a darker shade. Avoid caramelizing the garlic. Add turmeric, red chilli and asafoetida powder.","Throw in tomatoes, wait for 2-3 minutes, letting the tomatoes fry in the hot oil. This lets the tomatoes pick up the flavors from the spices and also lets the oil-spice (tadka) mixture cool down, stopping the hot frying process that has chilli powder in it. Pour in the mushy dhal, addding salt to taste.","Simmer until the tomatoes become soft (5-10 minutes), stirring occasionally. Serve with rice or chapatis.","Methi Tadka Dal","Tadkal","[http:\/\/showmethecurry.com\/2008\/07\/31\/tadka-dal-fry-indian-recipe-video\/ Tadka Daal Fry video demonstration]"] cookbook:tadka_dhal type cookbook:recipes cookbook:tadka_dhal url https://en.wikibooks.org/wiki/Cookbook:Tadka_dhal cookbook:tadka_dhal url https://en.wikibooks.org/wiki/Cookbook:Tadka_Dhal cookbook:tadkal label "tadkal" cookbook:tadkal name "Tadkal" cookbook:tadkal recipeCategory category:cardamom_recipes cookbook:tadkal recipeCategory category:lentil_recipes cookbook:tadkal recipeCategory category:onion_recipes cookbook:tadkal recipeCategory category:recipes_with_metric_units cookbook:tadkal recipeFoodstuff cookbook:bouillon_cube cookbook:tadkal recipeFoodstuff cookbook:cardamom cookbook:tadkal recipeFoodstuff cookbook:chiles cookbook:tadkal recipeFoodstuff cookbook:garam_masala cookbook:tadkal recipeFoodstuff cookbook:garlic cookbook:tadkal recipeFoodstuff cookbook:ginger cookbook:tadkal recipeFoodstuff cookbook:lentil cookbook:tadkal recipeFoodstuff cookbook:mustard cookbook:tadkal recipeFoodstuff cookbook:onion cookbook:tadkal recipeFoodstuff cookbook:paprika cookbook:tadkal recipeFoodstuff cookbook:pepper cookbook:tadkal recipeFoodstuff cookbook:tomato cookbook:tadkal recipeFoodstuff cookbook:water cookbook:tadkal recipeIngredient "¼ teaspoon mustard seed" cookbook:tadkal recipeIngredient "12 grinds of the black pepper pot" cookbook:tadkal recipeIngredient "12 whole cardamom pods" cookbook:tadkal recipeIngredient "1 small chilli" cookbook:tadkal recipeIngredient "1 stock cube" cookbook:tadkal recipeIngredient "1 teaspoon Garam Masala" cookbook:tadkal recipeIngredient "1 teaspoon paprika" cookbook:tadkal recipeIngredient "250g split red lentils" cookbook:tadkal recipeIngredient "2 large cloves of garlic, chopped finely or crushed" cookbook:tadkal recipeIngredient "3 tins, chopped tomatoes" cookbook:tadkal recipeIngredient "4 medium onions (400g), chopped as fine as possible" cookbook:tadkal recipeIngredient "fresh chilli to taste" cookbook:tadkal recipeIngredient "ginger (about the same as the garlic in size), finely chopped" cookbook:tadkal recipeIngredient "water as necessary" cookbook:tadkal type cookbook:recipes cookbook:tadkal url https://en.wikibooks.org/wiki/Cookbook:Tadkal cookbook:tagliatelle_bake difficulty 2 cookbook:tagliatelle_bake label "tagliatelle bake" cookbook:tagliatelle_bake name "Tagliatelle Bake" cookbook:tagliatelle_bake recipeCategory category:baked_recipes cookbook:tagliatelle_bake recipeCategory category:cheese_recipes cookbook:tagliatelle_bake recipeCategory category:easy_recipes cookbook:tagliatelle_bake recipeCategory category:ground_beef_recipes cookbook:tagliatelle_bake recipeCategory category:italian_recipes cookbook:tagliatelle_bake recipeCategory category:main_course_recipes cookbook:tagliatelle_bake recipeCategory category:pasta_recipes cookbook:tagliatelle_bake recipeCategory category:pasta_sauce_recipes cookbook:tagliatelle_bake recipeCategory category:recipes_with_metric_units cookbook:tagliatelle_bake recipeCuisine cookbook:cuisine_of_italy cookbook:tagliatelle_bake recipeFoodstuff cookbook:beef cookbook:tagliatelle_bake recipeFoodstuff cookbook:carrot cookbook:tagliatelle_bake recipeFoodstuff cookbook:celery cookbook:tagliatelle_bake recipeFoodstuff cookbook:olive_oil cookbook:tagliatelle_bake recipeFoodstuff cookbook:onion cookbook:tagliatelle_bake recipeIngredient "½ carrot, chopped" cookbook:tagliatelle_bake recipeIngredient "100 ml white wine" cookbook:tagliatelle_bake recipeIngredient "1 onion, chopped" cookbook:tagliatelle_bake recipeIngredient "1 stick of celery, chopped" cookbook:tagliatelle_bake recipeIngredient "200 g minced beef" cookbook:tagliatelle_bake recipeIngredient "200 g of mozzarella" cookbook:tagliatelle_bake recipeIngredient "200 g Parmesan cheese, grated" cookbook:tagliatelle_bake recipeIngredient "200 ml cream" cookbook:tagliatelle_bake recipeIngredient "400 g tin chopped tomatoes" cookbook:tagliatelle_bake recipeIngredient "500 g of fresh tagliatelle" cookbook:tagliatelle_bake recipeIngredient "5 tablespoons of olive oil" cookbook:tagliatelle_bake recipeIngredient "few basil leaves" cookbook:tagliatelle_bake recipeIngredient "handful of parsley, chopped" cookbook:tagliatelle_bake recipeIngredient "nutmeg" cookbook:tagliatelle_bake recipeIngredient "salt and pepper" cookbook:tagliatelle_bake recipeInstructions ["Preheat the oven to 180\u00b0C, fan oven 160\u00b0C, 350\u00b0F, Gas mark 4","Heat 3 tbsp oil in a large pan. Add the onion, carrot and celery. Cook gently until soft but not coloured. Add the minced beef and cook until browned, breaking up the mince as much as possible. Add the parsley. Pour in the white wine and cook for 5 minutes to burn off the alcohol.","Season to taste and add the chopped tomatoes. Cook over a low heat for 30 minutes, stirring occasionally.","Bring a large pan of water to the boil and salt it. Add the pasta and cook following pack instructions or until the pasta is firm to the bite (al dente). Drain the pasta.","Grease an oven dish and thinly cover the bottom with some of the tomato sauce. Fill with half the quantity of the pasta, the diced mozzarella, half of the tomato sauce, half of the cream and cover with half of the grated Parmesan cheese.","Fill the oven dish with another layer of tagliatelle, the remaining mozzarella, the tomato sauce, the cream and cover with Parmesan cheese and some freshly grated nutmeg.","Cook in the oven for about 30 minutes or until the top of the dish is golden. Remove from the oven and leave to cool for a few minutes. Add a few basil leaves and it is ready to serve."] cookbook:tagliatelle_bake recipeYield 4-6 cookbook:tagliatelle_bake totalTime "60 minutes" cookbook:tagliatelle_bake type cookbook:recipes cookbook:tagliatelle_bake url https://en.wikibooks.org/wiki/Cookbook:Tagliatelle_Bake cookbook:tahdiq name "Tahdig" cookbook:tahdiq name "Tahdiq" cookbook:tahdiq recipeCategory category:boiled_recipes cookbook:tahdiq recipeCategory category:middle_eastern_recipes cookbook:tahdiq recipeCategory category:potato_recipes cookbook:tahdiq recipeCategory category:rice_recipes cookbook:tahdiq recipeCategory category:side_dish_recipes cookbook:tahdiq recipeCuisine cookbook:middle_eastern_cuisines cookbook:tahdiq recipeEquipment cookbook:colander cookbook:tahdiq recipeFoodstuff cookbook:potato cookbook:tahdiq recipeFoodstuff cookbook:salt cookbook:tahdiq recipeFoodstuff cookbook:vegetable_oil cookbook:tahdiq recipeFoodstuff cookbook:water cookbook:tahdiq recipeIngredient "2 cups basmati rice" cookbook:tahdiq recipeIngredient "2 medium size potatoes" cookbook:tahdiq recipeIngredient "⅓ cup vegetable oil" cookbook:tahdiq recipeIngredient "salt (as desired)" cookbook:tahdiq recipeIngredient "water" cookbook:tahdiq recipeInstructions ["Peel and slice the raw potatoes into \u00bd inch thick slices.","Rinse and drain rice. Bring 4\u20135 cups of water to a boil in a 3 qt pot, add salt if desired. Add rice & continue to boil the water, stirring occasionally, for about 10 minutes. Check to be sure that the rice doesn't cook completely at this point.","When rice is roughly half cooked, drain into a colander.","Pour \u00bc cup of cooking oil into the pot and lay the potato slices in the bottom close together in a single layer. Add a small amount of salt (if desired). Layer the half cooked, drained rice loosely atop the potatoes.","Place pot on stove over medium high heat for 4\u20135 minutes or until rice begins to steam.","Lower heat and add 5 Tbs of water and 2\u20133 Tbs of oil on top of rice. Cover & let simmer for about \u00bd hour or until cooked and tender. The higher the heat, the crunchier the Tahdig.","Scoop out the rice and use a soft spatula to remove Tahdig at bottom, or try to make the contents of the pot come out as an entire cake of rice on the serving dish."] cookbook:tahdiq type cookbook:recipes cookbook:tahdiq url https://en.wikibooks.org/wiki/Cookbook:Tahdig cookbook:tahdiq url https://en.wikibooks.org/wiki/Cookbook:Tahdiq cookbook:tahini_cookies name "Tahini Cookies" cookbook:tahini_cookies recipeCategory category:baking_recipes cookbook:tahini_cookies recipeCategory category:cookie_recipes cookbook:tahini_cookies recipeCategory category:oat_recipes cookbook:tahini_cookies recipeCategory category:tahini_recipes cookbook:tahini_cookies recipeFoodstuff cookbook:tahini cookbook:tahini_cookies recipeFoodstuff cookbook:walnut cookbook:tahini_cookies recipeIngredient "1 1/2 cups quick cooking oats" cookbook:tahini_cookies recipeIngredient "1/2 cup chopped walnuts" cookbook:tahini_cookies recipeIngredient "1/2 cup honey" cookbook:tahini_cookies recipeIngredient "1/2 teaspoon ground cinnamon" cookbook:tahini_cookies recipeIngredient "6 tablespoons tahini" cookbook:tahini_cookies recipeInstructions ["Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.","In a medium bowl, stir together the tahini, honey and cinnamon.","Mix in walnuts and oats until well blended.","Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.","Bake for 10 minutes in the preheated oven, or until edges are slightly brown.","Cool on the baking sheet for a few minutes before removing to wire racks to cool completely."] cookbook:tahini_cookies type cookbook:recipes cookbook:tahini_cookies url https://en.wikibooks.org/wiki/Cookbook:Tahini_Cookies cookbook:tahini_goddess_dressing label "tahini goddess dressing" cookbook:tahini_goddess_dressing name "Tahini Goddess Dressing" cookbook:tahini_goddess_dressing recipeCategory category:salad_dressing_recipes cookbook:tahini_goddess_dressing recipeCategory category:tahini_recipes cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:canola_oil cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:chive cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:cider_vinegar cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:garlic cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:lemon_juice cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:parsley cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:sesame_seed cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:soy_sauce cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:tahini cookbook:tahini_goddess_dressing recipeFoodstuff cookbook:xanthan_gum cookbook:tahini_goddess_dressing recipeIngredient "1 1/3 Cup Canola Oil" cookbook:tahini_goddess_dressing recipeIngredient "1/8 tsp Xanthan gum" cookbook:tahini_goddess_dressing recipeIngredient "2/3 Cup Water" cookbook:tahini_goddess_dressing recipeIngredient "2 T Chives" cookbook:tahini_goddess_dressing recipeIngredient "2 T Parsley" cookbook:tahini_goddess_dressing recipeIngredient "2 T Sesame seeds Toasted" cookbook:tahini_goddess_dressing recipeIngredient "4 T Lemon Juice (RealLemon)" cookbook:tahini_goddess_dressing recipeIngredient "5 T Soy Sauce (Kikkoman)" cookbook:tahini_goddess_dressing recipeIngredient "6 cloves Garlic" cookbook:tahini_goddess_dressing recipeIngredient "6 T Cider Vinegar (Heinze)" cookbook:tahini_goddess_dressing recipeIngredient "6 T Tahini" cookbook:tahini_goddess_dressing recipeInstructions ["In a blender combine first eight ingredients and mix on high for about two minutes. You will see a change in the texture of the mixture as the Xanthan gum starts to work, the result is a very smooth, creamy appearance.","Add the final three ingredients and blend on low, just until mixed."] cookbook:tahini_goddess_dressing recipeNotes "* Xanthan gum is available in grocery stores, look in the natural grains section. It is a white powder, about $10 for an 8oz bag. * Be careful with the Xanthan gum; too much and the mixture will turn into a rubbery glob, too little and the oil and water will separate. * If brand substitutions are made then the recipe may need adjustment. This dressing has a very strong flavors that need to be balanced. When in balance, the flavor really explodes. " cookbook:tahini_goddess_dressing type cookbook:recipes cookbook:tahini_goddess_dressing url https://en.wikibooks.org/wiki/Cookbook:Tahini_Goddess_Dressing cookbook:tahini label "sesame seed paste" cookbook:tahini label "tahini" cookbook:tahini label "t'hina" cookbook:tahini name "Tahini" cookbook:tahini type cookbook:ingredients cookbook:tahini type cookbook:nuts_and_seeds cookbook:tahini url https://en.wikibooks.org/wiki/Cookbook:Tahini cookbook:tahini_yogurt_sauce label "tahini yogurt sauce" cookbook:tahini_yogurt_sauce name "Tahini Yogurt Sauce" cookbook:tahini_yogurt_sauce recipeCategory category:recipes_with_metric_units cookbook:tahini_yogurt_sauce recipeCategory category:sauce_recipes cookbook:tahini_yogurt_sauce recipeCategory category:tahini_recipes cookbook:tahini_yogurt_sauce recipeCategory category:yogurt_recipes cookbook:tahini_yogurt_sauce recipeFoodstuff cookbook:garlic cookbook:tahini_yogurt_sauce recipeFoodstuff cookbook:lemon cookbook:tahini_yogurt_sauce recipeFoodstuff cookbook:olive_oil cookbook:tahini_yogurt_sauce recipeFoodstuff cookbook:yogurt cookbook:tahini_yogurt_sauce recipeIngredient "1 large lemon" cookbook:tahini_yogurt_sauce recipeIngredient "2 tbls olive oil" cookbook:tahini_yogurt_sauce recipeIngredient "3 cloves garlic" cookbook:tahini_yogurt_sauce recipeIngredient "3 tbls sesame butter tahini" cookbook:tahini_yogurt_sauce recipeIngredient "8 oz (220g) plain yogurt or soy based substitute" cookbook:tahini_yogurt_sauce recipeInstructions ["Squeeze juice from lemon into bowl or small food processor.","Chop garlic","Combine all ingredients together and mix well."] cookbook:tahini_yogurt_sauce type cookbook:recipes cookbook:tahini_yogurt_sauce url https://en.wikibooks.org/wiki/Cookbook:Tahini_Yogurt_Sauce cookbook:taiwan type cookbook:cuisines cookbook:taiwan type cookbook:cuisines_by_country cookbook:tamagoyaki label "tamagoyaki" cookbook:tamale label "tamale" cookbook:tamale label "tamales" cookbook:tamales_colados label "tamales colados" cookbook:tamales label "tamale" cookbook:tamales label "tamales" cookbook:tamari label "tamari" cookbook:tamarillo label "tamarillo" cookbook:tamarillo name "Tamarillo" cookbook:tamarillo type cookbook:fruits cookbook:tamarillo type cookbook:ingredients cookbook:tamarillo url https://en.wikibooks.org/wiki/Cookbook:Tamarillo cookbook:tamarind label "fresh tamarind" cookbook:tamarind label "tamarind" cookbook:tamarind label "tamarind (concentrate extract) paste" cookbook:tamarind label "tamarind juice" cookbook:tamarind label "tamarind paste" cookbook:tamarind label "tamarind pulp" cookbook:tamarind name "Tamarind" cookbook:tamarind recipeCategory category:fruits cookbook:tamarind type cookbook:fruits cookbook:tamarind type cookbook:ingredients cookbook:tamarind type cookbook:spices_and_herbs cookbook:tamarind url https://en.wikibooks.org/wiki/Cookbook:Tamarind cookbook:tamate_ka_kut name "Tamate Ka Kut" cookbook:tamate_ka_kut name "Tamaton Ka Kut" cookbook:tamate_ka_kut recipeCategory category:boiled_recipes cookbook:tamate_ka_kut recipeCategory category:cilantro_recipes cookbook:tamate_ka_kut recipeCategory category:curry_recipes cookbook:tamate_ka_kut recipeCategory category:indian_recipes cookbook:tamate_ka_kut recipeCategory category:side_dish_recipes cookbook:tamate_ka_kut recipeCategory category:tomato_recipes cookbook:tamate_ka_kut recipeCuisine cookbook:cuisine_of_india cookbook:tamate_ka_kut recipeIngredient "Besan/Gram flour – 1/3 cup" cookbook:tamate_ka_kut recipeIngredient "Cumin seeds/zeera – 1 tsp" cookbook:tamate_ka_kut recipeIngredient "Curry leaves/karyapaak – 8" cookbook:tamate_ka_kut recipeIngredient "Dried red chillies – 2, each split into two" cookbook:tamate_ka_kut recipeIngredient "Dry roasted coriander seed powder – 1 tsp" cookbook:tamate_ka_kut recipeIngredient "Dry roasted cumin seed powder – 1 tsp" cookbook:tamate_ka_kut recipeIngredient "Fresh cilantro/kothmir – 1 cup, finely chopped" cookbook:tamate_ka_kut recipeIngredient "Fresh mint/pudina" cookbook:tamate_ka_kut recipeIngredient "Garlic pod/lahsun - 2, whole, crushed" cookbook:tamate_ka_kut recipeIngredient "Hard boiled eggs – 4" cookbook:tamate_ka_kut recipeIngredient "Heavy cream – a dollop (optional)" cookbook:tamate_ka_kut recipeIngredient "Oil – 2 Tbsp" cookbook:tamate_ka_kut recipeIngredient "Red chilli powder – 1 1/2 tsp" cookbook:tamate_ka_kut recipeIngredient "Salt – 1 1/2 tsp" cookbook:tamate_ka_kut recipeIngredient "Tomatoes – 10, large, red and ripe, washed and quartered" cookbook:tamate_ka_kut recipeInstructions ["Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat. Add a cup of water to it, mix, and cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled, pour into a blender container and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well.","Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.","Pour oil into a small frying pan at medium heat and throw in the cumin seeds, whole red chillies, garlic pod and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.","Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder.","Take the eggs and make light slits on the egg on all 4 sides of it making sure the slits are not deep into the yolk, just on the surface. Add these to the simmering tomato sauce. Cook the tomato sauce until the raw smell of the gram flour is gone, about 30 minutes. Keep stirring it occasionally.","Once it is cooked, just before you serve, stir in the chopped cilantro and mint. Pour it into a warm bowl.Serve it warm."] cookbook:tamate_ka_kut type cookbook:recipes cookbook:tamate_ka_kut url https://en.wikibooks.org/wiki/Cookbook:Tamate_Ka_Kut cookbook:tamate_ka_kut url https://en.wikibooks.org/wiki/Cookbook:Tamaton_Ka_Kut cookbook:tamil_spice_mix_(milagai_podi) label "milagai podi" cookbook:tamil_spice_mix_(milagai_podi) name "Milagai Podi" cookbook:tamil_spice_mix_(milagai_podi) name "Tamil Spice Mix (Milagai Podi)" cookbook:tamil_spice_mix_(milagai_podi) recipeCategory category:chile_recipes cookbook:tamil_spice_mix_(milagai_podi) recipeCategory category:garlic_recipes cookbook:tamil_spice_mix_(milagai_podi) recipeCategory category:indian_recipes cookbook:tamil_spice_mix_(milagai_podi) recipeCategory category:recipes_with_metric_units cookbook:tamil_spice_mix_(milagai_podi) recipeCategory category:spice_mix_recipes cookbook:tamil_spice_mix_(milagai_podi) recipeCuisine cookbook:cuisine_of_india cookbook:tamil_spice_mix_(milagai_podi) recipeIngredient "3 garlic cloves, crushed" cookbook:tamil_spice_mix_(milagai_podi) recipeIngredient "3 spoons of ghee, melted" cookbook:tamil_spice_mix_(milagai_podi) recipeIngredient "A pinch of salt and turmeric" cookbook:tamil_spice_mix_(milagai_podi) recipeIngredient "Two spoons of red chili powder" cookbook:tamil_spice_mix_(milagai_podi) recipeInstructions ["Mix all ingredients","Let sit 3 minutes."] cookbook:tamil_spice_mix_(milagai_podi) type cookbook:recipes cookbook:tamil_spice_mix_(milagai_podi) url https://en.wikibooks.org/wiki/Cookbook:Milagai_Podi cookbook:tamil_spice_mix_(milagai_podi) url https://en.wikibooks.org/wiki/Cookbook:Tamil_Spice_Mix_(Milagai_Podi) cookbook:tandoori_masala label "butter chicken masala powder" cookbook:tandoori_masala label "tandoori chicken" cookbook:tandoori_masala label "tandoori masala" cookbook:tandoori_masala label "tandoori masala paste" cookbook:tandoori_masala name "Tandoori masala" cookbook:tandoori_masala name "Tandoori Masala" cookbook:tandoori_masala recipeCategory category:indian_recipes cookbook:tandoori_masala recipeCategory category:ingredients cookbook:tandoori_masala recipeCategory category:pakistani_recipes cookbook:tandoori_masala recipeCategory category:punjabi_recipes cookbook:tandoori_masala recipeCategory category:recipes_with_images cookbook:tandoori_masala recipeCategory category:recipes_without_cooking_time cookbook:tandoori_masala recipeCategory category:recipes_without_servings cookbook:tandoori_masala recipeCategory category:spice_mix_recipes cookbook:tandoori_masala recipeCuisine cookbook:cuisine_of_india cookbook:tandoori_masala recipeCuisine cookbook:cuisine_of_pakistan cookbook:tandoori_masala recipeIngredient "1 1/2 teaspoons paprika" cookbook:tandoori_masala recipeIngredient "1/2 teaspoon coriander powder" cookbook:tandoori_masala recipeIngredient "1/2 teaspoon cumin powder" cookbook:tandoori_masala recipeIngredient "1/2 teaspoon curry powder" cookbook:tandoori_masala recipeIngredient "1/2 teaspoon onion seeds" cookbook:tandoori_masala recipeIngredient "1/2 teaspoon salt" cookbook:tandoori_masala recipeIngredient "1/2 teaspoon turmeric powder" cookbook:tandoori_masala recipeIngredient "1/4 cup lemon juice" cookbook:tandoori_masala recipeIngredient "1/4 teaspoon chili powder" cookbook:tandoori_masala recipeIngredient "1 bunch fresh cilantro (washed, long stems cut off)" cookbook:tandoori_masala recipeIngredient "1 cup plain yogurt (yogurt hung in cheesecloth to remove excess liquid works best)" cookbook:tandoori_masala recipeIngredient "1 tablespoon fenugreek seeds" cookbook:tandoori_masala recipeIngredient "1 teaspoon hot masala" cookbook:tandoori_masala recipeIngredient "2 jalapeño peppers (seeds and all)" cookbook:tandoori_masala recipeIngredient "2 tablespoons vegetable oil" cookbook:tandoori_masala recipeIngredient "4 garlic cloves, peeled and cleaned" cookbook:tandoori_masala recipeIngredient "fresh ginger (1 thumb-sized piece)" cookbook:tandoori_masala recipeInstructions ["Roast the fenugreek and onion seeds first by heating and tossing in a saut\u00e9 pan for several minutes. Grind them together using a mortar and pestle or spice grinder.","In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalape\u00f1os, cilantro and lemon juice until all the ingredients become a smooth paste.","Spoon the mixture into a large mixing bowl and stir in the yogurt.","Marinate meat or fish for eight hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill.","[http:\/\/indianfood.about.com\/od\/masalarecipes\/r\/tandoorimasala.htm About.com - Indian Food: Tandoori Masala]"] cookbook:tandoori_masala type cookbook:recipes cookbook:tandoori_masala url https://en.wikibooks.org/wiki/Cookbook:Tandoori_masala cookbook:tandoori_masala url https://en.wikibooks.org/wiki/Cookbook:Tandoori_Masala cookbook:tandoori_tofu label "tandoori tofu" cookbook:tandoori_tofu name "Tandoori Tofu" cookbook:tandoori_tofu recipeCategory category:grilled_recipes cookbook:tandoori_tofu recipeCategory category:indian_recipes cookbook:tandoori_tofu recipeCategory category:main_course_recipes cookbook:tandoori_tofu recipeCategory category:tofu_recipes cookbook:tandoori_tofu recipeCategory category:vegan_recipes cookbook:tandoori_tofu recipeCategory category:vegetable_recipes cookbook:tandoori_tofu recipeCategory category:vegetarian_recipes cookbook:tandoori_tofu recipeCuisine cookbook:cuisine_of_india cookbook:tandoori_tofu recipeCuisine cookbook:vegan_cuisine cookbook:tandoori_tofu recipeFoodstuff cookbook:canola_oil cookbook:tandoori_tofu recipeFoodstuff cookbook:olive_oil cookbook:tandoori_tofu recipeFoodstuff cookbook:pepper cookbook:tandoori_tofu recipeFoodstuff cookbook:rice cookbook:tandoori_tofu recipeFoodstuff cookbook:salt cookbook:tandoori_tofu recipeFoodstuff cookbook:tofu cookbook:tandoori_tofu recipeFoodstuff cookbook:turmeric cookbook:tandoori_tofu recipeFoodstuff cookbook:yogurt cookbook:tandoori_tofu recipeIngredient "Firm or extra firm tofu - 1 block" cookbook:tandoori_tofu recipeIngredient "Olive Oil or Canola Oil - 2 Tablespoons" cookbook:tandoori_tofu recipeIngredient "Preferred seasonings (suggested seasonings: turmeric, pepper, hot sauce, salt)" cookbook:tandoori_tofu recipeIngredient "Tomato sauce - {{convert|120|ml|USoz|sigfig=2}}" cookbook:tandoori_tofu recipeIngredient "Yogurt - 2 or 3 Tablespoons" cookbook:tandoori_tofu recipeInstructions ["Slice tofu into {{convert|2.5|cm|in|sigfig=1}} cubes (preferably)","Spread out the tofu in a cookie sheet or a baking sheet and bake it for 20-25 mins at {{convert|170|-|190|C|F|sigfig=2}}. This releases the extra water from the tofu and dries it out to be able to absorb the marinade","Mix the spices, tomato sauce (or tomato paste), yogurt and oil in a bowl","Let the tofu marinate well (about 8hrs) in this gravy. May be left in the refrigerator while marinating","After marinating, skewer the tofu onto skewers and grill it on a barbecue grill","# Alternatively, if grill is not available, arrange the tofu pieces on a cookie sheet and bake for 20 mins at {{convert|170|C}}, then broil for another 20 mins at {{convert|170|C}} in the middle shelf","# If dryness of the tofu is not preferred, then bake the tofu with the marinade in a baking dish for 30-40 minutes at {{convert|170|C}} and then broil for 20-25 mins at {{convert|170|C}}.","Maybe served with rice or naan","May garnish with fresh-chopped cilantro or with fresh onions and cucumbers","To make this vegan, substitute the yogurt with soymilk"] cookbook:tandoori_tofu type cookbook:recipes cookbook:tandoori_tofu url https://en.wikibooks.org/wiki/Cookbook:Tandoori_Tofu cookbook:tandoor label "tandoor" cookbook:tandoor name "Tandoor" cookbook:tandoor_oven label "tandoor" cookbook:tandoor type cookbook:cookbook/equipment cookbook:tandoor url https://en.wikibooks.org/wiki/Cookbook:Tandoor cookbook:tangelo label "tangelo" cookbook:tangerine_jelly label "tangerine jelly" cookbook:tangerine_jelly name "Tangerine Jelly" cookbook:tangerine_jelly recipeCategory category:brazilian_recipes cookbook:tangerine_jelly recipeCategory category:jam_and_jelly_recipes cookbook:tangerine_jelly recipeCategory category:lime_recipes cookbook:tangerine_jelly recipeCategory category:recipes_with_metric_units cookbook:tangerine_jelly recipeCategory category:tangerine_recipes cookbook:tangerine_jelly recipeCuisine cookbook:cuisine_of_brazil cookbook:tangerine_jelly recipeFoodstuff cookbook:lime cookbook:tangerine_jelly recipeFoodstuff cookbook:sugar cookbook:tangerine_jelly recipeFoodstuff cookbook:tangerine cookbook:tangerine_jelly recipeFoodstuff cookbook:water cookbook:tangerine_jelly recipeIngredient "2 kilos of sugar" cookbook:tangerine_jelly recipeIngredient "2 litres of water" cookbook:tangerine_jelly recipeIngredient "6 limes" cookbook:tangerine_jelly recipeIngredient "One dozen big tangerines" cookbook:tangerine_jelly recipeInstructions ["Cut the tangerines into small pieces, leaving the peel, but removing the seeds.","Add the water.","Let sit until the next day.","Boil the mixture until the fruit is very soft.","Add the sugar, and leave cooking until the jelly is firm when dripped on a cold plate."] cookbook:tangerine_jelly type cookbook:recipes cookbook:tangerine_jelly url https://en.wikibooks.org/wiki/Cookbook:Tangerine_Jelly cookbook:tangerine label "tangerine" cookbook:tangerine label "tangerines" cookbook:tangerine name "Tangerine" cookbook:tangerine type cookbook:fruits cookbook:tangerine type cookbook:ingredients cookbook:tangerine url https://en.wikibooks.org/wiki/Cookbook:Tangerine cookbook:tangy_fried_shrimp name "Tangy Fried Shrimp" cookbook:tangy_fried_shrimp recipeCategory category:deep_fried_recipes cookbook:tangy_fried_shrimp recipeCategory category:lemon_recipes cookbook:tangy_fried_shrimp recipeCategory category:main_course_recipes cookbook:tangy_fried_shrimp recipeCategory category:shrimp_recipes cookbook:tangy_fried_shrimp recipeIngredient "2 Tbs cayenne pepper" cookbook:tangy_fried_shrimp recipeIngredient "3 pounds peeled deveined jumbo shrimp" cookbook:tangy_fried_shrimp recipeIngredient "3 quarts frying oil" cookbook:tangy_fried_shrimp recipeIngredient "3 Tbs freshly ground black pepper" cookbook:tangy_fried_shrimp recipeIngredient "3 Tbs salt" cookbook:tangy_fried_shrimp recipeIngredient "Flour" cookbook:tangy_fried_shrimp recipeIngredient "Juice of 4 lemons" cookbook:tangy_fried_shrimp recipeInstructions ["Dredge shrimp into flour, then dip in lemon, then dredge in flour again. Set aside.","Heat oil to 375 degrees F. Fry shrimp, 6 at a time, 2 minutes or until deeply browned and cooked through. Drain on a wire rack and repeat with remaining shrimp.","Once all shrimp has been fried, sprinkle with seasonings and serve."] cookbook:tangy_fried_shrimp type cookbook:recipes cookbook:tangy_fried_shrimp url https://en.wikibooks.org/wiki/Cookbook:Tangy_Fried_Shrimp cookbook:tangy_lemon_battered_fried_chicken name "Tangy Lemon Battered Fried Chicken" cookbook:tangy_lemon_battered_fried_chicken recipeCategory category:chicken_recipes cookbook:tangy_lemon_battered_fried_chicken recipeCategory category:deep_fried_recipes cookbook:tangy_lemon_battered_fried_chicken recipeCategory category:lemon_recipes cookbook:tangy_lemon_battered_fried_chicken recipeCategory category:main_course_recipes cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:cayenne_pepper cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:cornmeal cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:garlic cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:ginger cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:lemon_juice cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:paprika cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:pepper cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:salt cookbook:tangy_lemon_battered_fried_chicken recipeFoodstuff cookbook:shortening cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "16 ounces vegetable shortening" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "1 tbsp black pepper" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "1 tbsp cayenne pepper" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "1 tbsp salt" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "1 tbsp smoked paprika" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "1 tsp granulated garlic" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "1 tsp ground ginger" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "2 each thighs, legs, and boneless breasts" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "Cornmeal as needed for dredging" cookbook:tangy_lemon_battered_fried_chicken recipeIngredient "Freshly squeezed lemon juice" cookbook:tangy_lemon_battered_fried_chicken recipeInstructions ["Combine seasonings.","Moisten chicken with lemon juice and coat with seasoning mixture.","Dredge chicken in cornmeal and let rest 2-3 minutes only.","Melt shortening in a large cast iron skillet; heat to 350\u00b0. WATCH CAREFULLY!","Place legs and breasts around the edges, then place thighs in the center. (more on that later)","Fry for 12 minutes, then turn and fry another 12 minutes.","Drain on a cooling or oven rack. Please don't use paper towels, they will make your chicken greasy.","Sprinkle with black pepper; serve."] cookbook:tangy_lemon_battered_fried_chicken type cookbook:recipes cookbook:tangy_lemon_battered_fried_chicken url https://en.wikibooks.org/wiki/Cookbook:Tangy_Lemon_Battered_Fried_Chicken cookbook:tangy_lemon_mousse name "Tangy Lemon Mousse" cookbook:tangy_lemon_mousse recipeCategory category:dairy_recipes cookbook:tangy_lemon_mousse recipeCategory category:dessert_recipes cookbook:tangy_lemon_mousse recipeCategory category:egg_recipes cookbook:tangy_lemon_mousse recipeCategory category:lemon_recipes cookbook:tangy_lemon_mousse recipeCategory category:mousse_recipes cookbook:tangy_lemon_mousse recipeCategory category:refrigerated_recipes cookbook:tangy_lemon_mousse recipeIngredient "1/2 cup freshly squeezed lemon juice" cookbook:tangy_lemon_mousse recipeIngredient "1/4 cup butter, melted" cookbook:tangy_lemon_mousse recipeIngredient "1/4 cup pasteurized egg product, or 2 pasteurized egg yolks, beaten" cookbook:tangy_lemon_mousse recipeIngredient "1 cup sugar" cookbook:tangy_lemon_mousse recipeIngredient "2 cups heavy cream, beaten to soft peaks" cookbook:tangy_lemon_mousse recipeIngredient "2 tsp finely grated lemon zest" cookbook:tangy_lemon_mousse recipeIngredient "Pinch of salt" cookbook:tangy_lemon_mousse recipeInstructions ["Combine all ingredients except for cream. Gently fold in cream. Refrigerate for 20 minutes and serve."] cookbook:tangy_lemon_mousse type cookbook:recipes cookbook:tangy_lemon_mousse url https://en.wikibooks.org/wiki/Cookbook:Tangy_Lemon_Mousse cookbook:tan label "tan" cookbook:tanmen label "tanmen" cookbook:tapai label "tapai" cookbook:tapai name "Tapai" cookbook:tapai recipeCategory category:fermented_food_recipes cookbook:tapai recipeCategory category:gluten-free_recipes cookbook:tapai recipeCategory category:indonesian_recipes cookbook:tapai recipeCategory category:rice_recipes cookbook:tapai recipeCategory category:vegan_recipes cookbook:tapai recipeCuisine cookbook:cuisine_of_indonesia cookbook:tapai recipeCuisine cookbook:vegan_cuisine cookbook:tapai recipeFoodstuff cookbook:cassava cookbook:tapai recipeFoodstuff cookbook:pandan_essence cookbook:tapai recipeFoodstuff cookbook:rice cookbook:tapai recipeFoodstuff cookbook:sweet_potato cookbook:tapai recipeFoodstuff cookbook:water cookbook:tapai recipeIngredient "1 cake of ''ragi tapai'' (see notes)" cookbook:tapai recipeIngredient "2 cups glutinous rice (sticky rice)" cookbook:tapai recipeIngredient "4 cups water" cookbook:tapai recipeIngredient "Optional: a couple of drops of pandan paste (to colour it green)" cookbook:tapai recipeInstructions ["Rinse the rice and cook it in the water, unsalted. If adding pandan paste, add it now. The absorption method is usually easiest: bring the water to boiling point with the rice in it, then put the lid on the pot and turn the element or flame down to lowest possible setting and simmer for 15 minutes.","Allow rice to cool down to about 30\u00b0C \/ 86\u00b0F. To help it cool down faster, sit the pot in a basin of cold water.","Crumble the cake of ''ragi tapai'' over the rice and mix in well.","Loosely pack the mixture into a large jar, cover with a cloth, and set aside in a warm place to ferment (about 30-35\u00b0C \/ 86-95\u00b0F)."] cookbook:tapai recipeNotes "* Tapai can be made from plain white rice (''tape nasi''), or cassava (''tape ketala'', ''tape telor'', ''peuyeum''), or even sweet potato. * ''Ragi tapai'' (or ''ragi tape'') can be a little difficult to track down outside of South-East Asia, but a little persistence should help find it.The same (or very similar) product is used to ferment Chinese rice wines, and runs under the names "wine yeast", "yeast cake" and "rice cake" in Asian grocery stores. They look like crumbly little white balls, about 2-3cm (1 inch) in diameter. Just ask the shopkeeper whether it can be used to make wine. They can also be purchased on-line from some stores; try this [http:\/\/www.google.com\/search?q=%22ragi+tape%22+%22shopping+cart%22 Google search]. * The liquid that collects at the bottom is actually a rice wine, called ''brem''. It will be very low in alcohol after only a few days, but if kept and allowed to ferment, it will become more alcoholic. " cookbook:tapai type cookbook:recipes cookbook:tapai url https://en.wikibooks.org/wiki/Cookbook:Tapai cookbook:tapas label "tapas" cookbook:tapas name "Tapas" cookbook:tapas url https://en.wikibooks.org/wiki/Cookbook:Tapas cookbook:tapenade label "tapenade" cookbook:tapenade name "Tapenade" cookbook:tapenade recipeCategory category:anchovy_recipes cookbook:tapenade recipeCategory category:appetizer_recipes cookbook:tapenade recipeCategory category:caper_recipes cookbook:tapenade recipeCategory category:olive_recipes cookbook:tapenade recipeCategory category:recipes_with_images cookbook:tapenade recipeCategory category:recipes_with_metric_units cookbook:tapenade recipeCategory category:spread_recipes cookbook:tapenade recipeEquipment cookbook:blender cookbook:tapenade recipeEquipment cookbook:mortar_and_pestle cookbook:tapenade recipeFoodstuff cookbook:anchovy cookbook:tapenade recipeFoodstuff cookbook:caper cookbook:tapenade recipeFoodstuff cookbook:olive cookbook:tapenade recipeFoodstuff cookbook:olive_oil cookbook:tapenade recipeIngredient "1 cup (240 ml) pitted black olives" cookbook:tapenade recipeIngredient "1 Tablespoon capers, rinsed and drained" cookbook:tapenade recipeIngredient "6 anchovies" cookbook:tapenade recipeIngredient "Extra virgin olive oil" cookbook:tapenade recipeInstructions ["Blend the anchovies, capers and olives.","For this a blender is better than the traditional mortar and pestle.","Add a few Tablespoons olive oil until smooth."] cookbook:tapenade type cookbook:recipes cookbook:tapenade url https://en.wikibooks.org/wiki/Cookbook:Tapenade cookbook:tapioca label "tapioca" cookbook:tapioca name "Tapioca" cookbook:tapioca_pearls label "tapioca" cookbook:tapioca_pearls label "tapioca pearls" cookbook:tapioca_pearls name "Tapioca Pearls" cookbook:tapioca_pearls type cookbook:ingredients cookbook:tapioca_pearls url https://en.wikibooks.org/wiki/Cookbook:Tapioca_Pearls cookbook:tapioca_pudding label "tapioca pudding" cookbook:tapioca_pudding name "Tapioca Pudding" cookbook:tapioca_pudding recipeCategory category:boiled_recipes cookbook:tapioca_pudding recipeCategory category:dessert_recipes cookbook:tapioca_pudding recipeCategory category:milk_recipes cookbook:tapioca_pudding recipeCategory category:pudding_and_custard_recipes cookbook:tapioca_pudding recipeCategory category:tapioca_recipes cookbook:tapioca_pudding recipeIngredient "*1 or 2 egg yolks separated and whipped pale with a fork; whites beaten to fluffy" cookbook:tapioca_pudding recipeIngredient "2 cups pearls of tapioca soaked in milk for several hours to overnight in:" cookbook:tapioca_pudding recipeIngredient "*3 cups cow's milk or coconut milk (depending on consistency wanted)" cookbook:tapioca_pudding recipeIngredient "*Dash of salt (to taste)" cookbook:tapioca_pudding recipeIngredient "*Extract of vanilla" cookbook:tapioca_pudding recipeIngredient "*sugar to taste (1/8 to 1/3 cup)" cookbook:tapioca_pudding recipeInstructions ["Bring cold milk, pre-hydrated tapioca and sugar to very slow boil, constantly stirring, for 20 minutes or until pearls are uniformly translucent","Beat in whipped egg yolks, cook another minute, vigorously stirring","Remove from heat","Thoroughly fold in whipped egg whites and vanilla","Serve hot or chilled, by itself, or as a topping","Optional: add blueberries or any fruit, compote or preserves"] cookbook:tapioca_pudding type cookbook:recipes cookbook:tapioca_pudding url https://en.wikibooks.org/wiki/Cookbook:Tapioca_Pudding cookbook:tapioca_starch label "tapioca flour" cookbook:tapioca_starch label "tapioca starch" cookbook:tapioca_starch name "Tapioca Starch" cookbook:tapioca_starch recipeCategory category:flour cookbook:tapioca_starch type cookbook:ingredients cookbook:tapioca_starch url https://en.wikibooks.org/wiki/Cookbook:Tapioca_Starch cookbook:tapioca url https://en.wikibooks.org/wiki/Cookbook:Tapioca cookbook:tarap label "tarap" cookbook:tarator label "tarator" cookbook:tarator name "Tarator" cookbook:tarator recipeCategory category:cucumber_recipes cookbook:tarator recipeCategory category:dill_recipes cookbook:tarator recipeCategory category:recipes_with_metric_units cookbook:tarator recipeCategory category:soup_recipes cookbook:tarator recipeCategory category:yogurt_recipes cookbook:tarator recipeIngredient "1 cup (240ml) water" cookbook:tarator recipeIngredient "1 or 2 diced cucumbers (diced is far better than grated, although at many restaurants they grate them)" cookbook:tarator recipeIngredient "500 g yogurt" cookbook:tarator recipeIngredient "a couple of spoonfuls chopped dill" cookbook:tarator recipeIngredient "optional: a couple of spoonfuls chopped walnuts" cookbook:tarator recipeIngredient "salt, vinegar and oil to taste" cookbook:tarator recipeInstructions ["Mix all the ingredients and serve cold in a soup dish. Use enough water so the soup is about the consistency of milk. Add a couple ice cubes if it's not cold.","If you use all of the above ingredients without the water and strain the yogurt until it becomes half in volume, you can make a salad. It is referred to as "Snezhanka" (Snow White) or mlechna salata (yogurt salad). The main difference is that people traditionally use pickles\/gherkins for Snezhanka and fresh cucumbers for Mlechna Salata."] cookbook:tarator type cookbook:recipes cookbook:tarator url https://en.wikibooks.org/wiki/Cookbook:Tarator cookbook:tarbes_salad difficulty 1 cookbook:tarbes_salad label "tarbes salad" cookbook:tarbes_salad name "Tarbes Salad" cookbook:tarbes_salad recipeCategory category:featured_recipes cookbook:tarbes_salad recipeCategory category:medium_expensive_recipes cookbook:tarbes_salad recipeCategory category:recipes_with_images cookbook:tarbes_salad recipeCategory category:salad_recipes cookbook:tarbes_salad recipeCategory category:very_easy_recipes cookbook:tarbes_salad recipeYield 2-4 cookbook:tarbes_salad totalTime "20 minutes" cookbook:tarbes_salad type cookbook:recipes cookbook:tarbes_salad url https://en.wikibooks.org/wiki/Cookbook:Tarbes_Salad cookbook:tarhana difficulty 4 cookbook:tarhana label "tarhana" cookbook:tarhana label "tarhana çorbası" cookbook:tarhana name "Tarhana" cookbook:tarhana recipeCategory category:difficult_recipes cookbook:tarhana recipeCategory category:fermented_food_recipes cookbook:tarhana recipeCategory category:turkish_recipes cookbook:tarhana recipeCuisine cookbook:cuisine_of_turkey cookbook:tarhana recipeInstructions ["Always follow all FOOD SAFETY precautions when preparing food.","Dissolve the sugar in the tepid water and sprinkle the dried yeast on top. Allow to soften 5 minutes or so and stir.","Blanche, peel and seed the tomatoes. Peel, dice and roughly chop the onions. Remove the stem, seeds and membrane from the green peppers and cut roughly.","In a blender or food processor, pur\u00e9e the tomatoes, onion, green pepper and yogurt in batches.","Combine all the ingredients except the flour and mix well. Gradually add enough flour to make a stiff dough. Knead for 5 to 10 minutes until smooth and elastic then place in a large non-reactive bowl and cover with waxed paper (don't use plastic wrap). Let stand at room temperature for 10 to 12 days. Punch down the dough once a day. If the dough becomes watery, knead in some more flour. Let stand until the dough no longer rises and has lost its stretch. Rub the dough between your hands onto a tray covered with parchment paper so that it forms small pieces. Cover the tray with cheesecloth or other protective mesh and leave to dry in a cool, well ventilated place. As it dries, break the dough into smaller pieces eventually crumbling it as small as you can. When it is completely dry (a week or more) pulverize in a blender, a little at a time. Store in freezer bags or large jars. Store in a cool place or refrigerate. May be kept up to twelve months.","To make tarhana soup, mix 1 cup of the dried dough mix with 3 cups of water or meat stock. Mix with a wooden spoon until softened. Add more water or stock to make a thickish soup with a creamy consistency. Add 2 tablespoons of tomato paste and cook for 15 to 20 minutes. Pour into bowls and garnish with cro\u00fbtons, parsley, or paprika-infused butter or olive oil, if desired. Serve with Turkish bread or a crisp baguette."] cookbook:tarhana recipeNotes "* Do not use pasteurized yogurt. The live yogurt culture helps prevent contamination by harmful organisms. * The yogurt and yeast may be replaced with 1 pint of kefir, which supplies both the bacteria and yeasts for the fermentation. Some traditional recipes for tarhana refer to kefir as "soured milk". * All utensils, and containers should be sterilized with boiling water before use. Wash your hands each time before handling the dough directly. " cookbook:tarhana recipeYield 8 cookbook:tarhana totalTime "ca. 3 weeks" cookbook:tarhana type cookbook:recipes cookbook:tarhana url https://en.wikibooks.org/wiki/Cookbook:Tarhana cookbook:tarja_bil-bajd label "tarja bil-bajd" cookbook:tarkhana label "tarkhana" cookbook:taro_fish difficulty 3 cookbook:taro_fish name "Taro Fish" cookbook:taro_fish recipeCategory category:chinese_recipes cookbook:taro_fish recipeCategory category:medium_difficulty_recipes cookbook:taro_fish recipeCategory category:taro_recipes cookbook:taro_fish recipeCategory category:vegetarian_recipes cookbook:taro_fish recipeCuisine cookbook:cuisine_of_china cookbook:taro_fish recipeFoodstuff cookbook:ginger cookbook:taro_fish recipeFoodstuff cookbook:nori cookbook:taro_fish recipeFoodstuff cookbook:taro_root cookbook:taro_fish recipeIngredient "1 green pepper" cookbook:taro_fish recipeIngredient "1 small taro" cookbook:taro_fish recipeIngredient "1 tsp preserved black beans" cookbook:taro_fish recipeIngredient "1 tsp vegetable stock powder" cookbook:taro_fish recipeIngredient "2 inch piece of ginger" cookbook:taro_fish recipeIngredient "2 sheets nori" cookbook:taro_fish recipeIngredient "2 spring onions" cookbook:taro_fish recipeIngredient "2 tbsp Shaoxing rice wine" cookbook:taro_fish recipeIngredient "vegetable oil" cookbook:taro_fish recipeInstructions ["Peel and chop taro into 1 inch chunks and steam until soft.","Meanwhile soak black beans in a little water.","Mash taro with the vegetable stock powder.","Place two sheets of nori on the bench, moistening one to join them together.","Place the mashed taro mixture in the centre of the sheets and roll the nori sheets over the top.","Cut the nori at one end to resemble fish fins.","Slice green pepper, ginger and spring onions into thin strips and stir fry for a few minutes.","Add the Shaoxing and black beans.","Make cuts halfway through the taro fish at about 1 inch intervals and pour the sauce over it.","Serve on a platter."] cookbook:taro_fish recipeYield 4 persons cookbook:taro_fish totalTime "20 mins" cookbook:taro_fish type cookbook:recipes cookbook:taro_fish url https://en.wikibooks.org/wiki/Cookbook:Taro_Fish cookbook:taro label "taro" cookbook:taro_root label "kolokasi" cookbook:taro_root label "taro" cookbook:taro_root label "taro root" cookbook:taro_root name "Taro Root" cookbook:taro_root type cookbook:ingredients cookbook:taro_root type cookbook:vegetable cookbook:taro_root url https://en.wikibooks.org/wiki/Cookbook:Taro_Root cookbook:tarragon label "minced fresh tarragon" cookbook:tarragon label "tarragon" cookbook:tarragon name "Tarragon" cookbook:tarragon type cookbook:cookbook_stubs cookbook:tarragon type cookbook:ingredients cookbook:tarragon type cookbook:spices_and_herbs cookbook:tarragon url https://en.wikibooks.org/wiki/Cookbook:Tarragon cookbook:tartar_sauce difficulty 1 cookbook:tartar_sauce label "tartar sauce" cookbook:tartar_sauce name "Tartar Sauce" cookbook:tartar_sauce recipeCategory category:mayonnaise_recipes cookbook:tartar_sauce recipeCategory category:pickle_recipes cookbook:tartar_sauce recipeCategory category:recipes_with_metric_units cookbook:tartar_sauce recipeCategory category:sauce_recipes cookbook:tartar_sauce recipeCategory category:very_easy_recipes cookbook:tartar_sauce recipeFoodstuff cookbook:garlic_salt cookbook:tartar_sauce recipeFoodstuff cookbook:mustard cookbook:tartar_sauce recipeIngredient "10 ounces (280g) mayonnaise<!-- (240 mL) -->" cookbook:tartar_sauce recipeIngredient "2 <sup>1</sup>/<sub>4</sub> ounces (65ml) ketchup" cookbook:tartar_sauce recipeIngredient "2 ounces (55ml) mustard" cookbook:tartar_sauce recipeIngredient "2 ounces (55ml) sweet pickle relish or finely chopped sweet pickles" cookbook:tartar_sauce recipeIngredient "<sup>1</sup>/<sub>2</sub> teaspoon celery salt" cookbook:tartar_sauce recipeIngredient "<sup>1</sup>/<sub>4</sub> teaspoon garlic salt" cookbook:tartar_sauce recipeInstructions ["I suggest placing the mayonnaise in the mixing bowl first, and whipping it until it's smooth.","Mix in the other ingredients"] cookbook:tartar_sauce recipeNotes "* I've found that using pickle juice (and lowering the amount of relish) is often better. This is especially true if you plan on using this in a squeeze bottle (as the relish can block the opening if it's too thick\/chunky). " cookbook:tartar_sauce recipeYield 2-4 servings cookbook:tartar_sauce totalTime "5-10 minutes" cookbook:tartar_sauce type cookbook:recipes cookbook:tartar_sauce url https://en.wikibooks.org/wiki/Cookbook:Tartar_Sauce cookbook:tarte_aux_poires label "tarte aux poires" cookbook:tarte_tatin difficulty 3 cookbook:tarte_tatin label "tarte tatin" cookbook:tarte_tatin name "Tarte tatin" cookbook:tarte_tatin name "Tarte Tatin" cookbook:tarte_tatin recipeCategory category:apple_recipes cookbook:tarte_tatin recipeCategory category:baking_recipes cookbook:tarte_tatin recipeCategory category:dessert_recipes cookbook:tarte_tatin recipeCategory category:medium_difficulty_recipes cookbook:tarte_tatin recipeCategory category:pastry_recipes cookbook:tarte_tatin recipeCategory category:vegetarian_recipes cookbook:tarte_tatin recipeCookingTechnique cookbook:baking cookbook:tarte_tatin recipeFoodstuff cookbook:apple cookbook:tarte_tatin recipeFoodstuff cookbook:butter cookbook:tarte_tatin recipeFoodstuff cookbook:sugar cookbook:tarte_tatin recipeFoodstuff cookbook:water cookbook:tarte_tatin recipeIngredient "¼ cup water" cookbook:tarte_tatin recipeIngredient "1 cup sugar" cookbook:tarte_tatin recipeIngredient "1 pastry dough recipe" cookbook:tarte_tatin recipeIngredient "4 Tablespoons butter (see Note)" cookbook:tarte_tatin recipeIngredient "5 Golden Delicious apples, peeled, cored and quartered" cookbook:tarte_tatin recipeInstructions ["Preheat oven to 400\u00b0F.","Place sugar, butter and water in a stovetop\/oven-safe tarte dish (a 9-inch or 10-inch Pyrex pie plate works well) over medium-high heat.","Cook until mixture becomes golden brown and bubbly.","Remove from heat and allow mixture to cool to room temperature in the tarte dish.","When caramel mixture has cooled, arrange the apple quarters on their sides in the mixture.","Roll the pastry dough out to a thickness of about \u00bd-inch and a diameter large enough to cover the tarte dish.","Place dough on top of the tarte, then trim and discard the edges.","Bake tarte for 40 minutes.","Allow to cool in the tarte dish for 15 minutes before inverting onto a serving platter."] cookbook:tarte_tatin recipeNotes "* European-style butter, which has a higher fat content than American butter, is recommended. Most US supermarkets now stock at least one variety of European-style butter, Plugra being one of the most popular brands. " cookbook:tarte_tatin recipeYield 8 cookbook:tarte_tatin totalTime "1 hour" cookbook:tarte_tatin type cookbook:recipes cookbook:tarte_tatin url https://en.wikibooks.org/wiki/Cookbook:Tarte_tatin cookbook:tarte_tatin url https://en.wikibooks.org/wiki/Cookbook:Tarte_Tatin cookbook:tartiflette label "tartiflette" cookbook:tartiflette name "Tartiflette" cookbook:tartiflette recipeCategory category:bacon_recipes cookbook:tartiflette recipeCategory category:baked_recipes cookbook:tartiflette recipeCategory category:casserole_recipes cookbook:tartiflette recipeCategory category:cheese_recipes cookbook:tartiflette recipeCategory category:french_recipes cookbook:tartiflette recipeCategory category:potato_recipes cookbook:tartiflette recipeCategory category:recipes_with_images cookbook:tartiflette recipeCategory category:side_dish_recipes cookbook:tartiflette recipeCuisine cookbook:cuisine_of_france cookbook:tartiflette recipeFoodstuff cookbook:bacon cookbook:tartiflette recipeFoodstuff cookbook:butter cookbook:tartiflette recipeFoodstuff cookbook:cream cookbook:tartiflette recipeFoodstuff cookbook:onion cookbook:tartiflette recipeFoodstuff cookbook:pepper cookbook:tartiflette recipeFoodstuff cookbook:potato cookbook:tartiflette recipeFoodstuff cookbook:reblochon_cheese cookbook:tartiflette recipeFoodstuff cookbook:salt cookbook:tartiflette recipeFoodstuff cookbook:wine cookbook:tartiflette recipeIngredient "1/2 of a 1-pound reblochon cheese" cookbook:tartiflette recipeIngredient "1-3/4 pounds Yukon Gold potatoes (5 or 6 medium-sized ones, all the same size) or waxy boiling potatoes (Cara also work)" cookbook:tartiflette recipeIngredient "1/4 cup dry white wine or dry vermouth" cookbook:tartiflette recipeIngredient "1 medium onion (about 6 ounces, peeled), finely chopped" cookbook:tartiflette recipeIngredient "2 tablespoons butter" cookbook:tartiflette recipeIngredient "5 or 6 ounces slab bacon, or salt pork, cut into lardons about 1" x 1/4" by 1/4"" cookbook:tartiflette recipeIngredient "6 tablespoons heavy cream (1/4 cup plus 2 tablespoons)" cookbook:tartiflette recipeIngredient "Salt and pepper to taste, probably at least 1/2 teaspoon salt, possibly more" cookbook:tartiflette recipeInstructions ["Use potatoes that are all the same size so that they will cook evenly. Boil them in their skins for exactly 20 minutes, until they&#8217;re just beginning to get tender. Do not overcook! Rinse with cold water to stop the cooking.","While still warm, peel the potatoes with your fingers, then use a large, very sharp knife to cut them into slices about 1\/3-inch thick. Then cut the slices into rough cubes.","While the potatoes are cooking, slice the slab bacon or salt pork into slices about 1\/4-inch thick. Then cut into lardons about 1\/4-inch across.","Melt the butter in a large saut\u00e9 pan, then cook the lardons over medium-high heat until crisp and golden brown. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.","Preheat the oven to 350 \u00b0F.","Cook the onions in the bacon fat over medium heat, stirring often, until wilted and slightly golden. Drain in a strainer, pressing with a spoon to remove as much fat as possible, and leave them there.","Pour off the fat in the pan, return the bacon and onions, and add the wine. Cook over high heat until the wine is nearly evaporated.","Add the diced potatoes and cook for a minute or so, stirring constantly until all the ingredients are well mixed together.","Add the cream and salt and pepper to taste. Try using a little more salt than you might think is necessary, at least 1\/2 teaspoon. Stir all the ingredients together for a minute.","Lightly butter the inside of an 10- or 11-inch earthenware baking dish. Add the potato mixture and smooth the surface.","Cut the Reblochon in two down across the top so that you have two pieces in the shape of a half-moon. Put one of the pieces away for another use. Use a sharp knife to lightly score the crust of the remaining half-cheese about every inch, including its side. Then carefully slice horizontally through its center so that you now have two half-moon pieces.","Place the two pieces of cheese crust-side-up on top of the potatoes so that they form a circular cheese again. Cover the dish tightly with aluminum foil and bake in the center of the oven for 1 hour.","Remove the foil and stir the cheese, including the crust, into the potatoes, mixing well.","Place 5 or 6 inches under the broiler and cook until golden brown on top."] cookbook:tartiflette type cookbook:recipes cookbook:tartiflette url https://en.wikibooks.org/wiki/Cookbook:Tartiflette cookbook:tart label "tart" cookbook:tart label "tarts" cookbook:taskbox name "Taskbox" cookbook:taskbox url https://en.wikibooks.org/wiki/Cookbook:Taskbox cookbook:tater_tot_casserole difficulty 2 cookbook:tater_tot_casserole label "le cocotte de 'tater tots' (tater tot casserole)" cookbook:tater_tot_casserole label "tater tot casserole" cookbook:tater_tot_casserole name "Tater Tot Casserole" cookbook:tater_tot_casserole recipeCategory category:casserole_recipes cookbook:tater_tot_casserole recipeCategory category:dairy_recipes cookbook:tater_tot_casserole recipeCategory category:easy_recipes cookbook:tater_tot_casserole recipeCategory category:ground_beef_recipes cookbook:tater_tot_casserole recipeCategory category:main_course_recipes cookbook:tater_tot_casserole recipeCategory category:meat_recipes cookbook:tater_tot_casserole recipeCategory category:midwestern_u.s._recipes cookbook:tater_tot_casserole recipeCategory category:potato_recipes cookbook:tater_tot_casserole recipeCuisine cookbook:midwestern_cuisine cookbook:tater_tot_casserole recipeFoodstuff cookbook:beef cookbook:tater_tot_casserole recipeFoodstuff cookbook:tater_tots cookbook:tater_tot_casserole recipeIngredient "1/2 bag of tater tots (approximately)" cookbook:tater_tot_casserole recipeIngredient "1-2 lbs. ground beef" cookbook:tater_tot_casserole recipeIngredient "1 can cream of mushroom soup OR cream of chicken soup" cookbook:tater_tot_casserole recipeInstructions ["Brown hamburger and drain.","Mix in cream of mushroom or cream of chicken soup.","Put mixture in casserole dish and cover the top with one layer of tater tots.","Bake at 350 degrees for 1 hour or until done."] cookbook:tater_tot_casserole recipeYield 6 cookbook:tater_tot_casserole totalTime "1 hour 10 minutes" cookbook:tater_tot_casserole type cookbook:recipes cookbook:tater_tot_casserole url https://en.wikibooks.org/wiki/Cookbook:Tater_Tot_Casserole cookbook:tater_tots label "tater tots" cookbook:tater_tots name "Tater Tots" cookbook:tater_tots type cookbook:ingredients cookbook:tater_tots url https://en.wikibooks.org/wiki/Cookbook:Tater_Tots cookbook:tat_soi label "tat soi" cookbook:tattie_scone label "potato scones" cookbook:tattie_scone label "tattie scone" cookbook:tattie_scone name "Tattie scone" cookbook:tattie_scone recipeCategory category:breakfast_recipes cookbook:tattie_scone recipeCategory category:pan_fried_recipes cookbook:tattie_scone recipeCategory category:potato_recipes cookbook:tattie_scone recipeCategory category:recipes_with_metric_units cookbook:tattie_scone recipeCategory category:scone_recipes cookbook:tattie_scone recipeCategory category:scottish_recipes cookbook:tattie_scone recipeCuisine cookbook:cuisine_of_scotland cookbook:tattie_scone recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:tattie_scone recipeFoodstuff cookbook:butter cookbook:tattie_scone recipeFoodstuff cookbook:flour cookbook:tattie_scone recipeFoodstuff cookbook:pepper cookbook:tattie_scone recipeFoodstuff cookbook:potato cookbook:tattie_scone recipeFoodstuff cookbook:salt cookbook:tattie_scone recipeIngredient "1 kg floury potatoes" cookbook:tattie_scone recipeIngredient "butter" cookbook:tattie_scone recipeIngredient "flour" cookbook:tattie_scone recipeIngredient "salt and pepper" cookbook:tattie_scone recipeInstructions ["Cook 1 kg floury potatoes (Yukon Gold etc.) in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.","Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.","When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3" (7.5cm) triangles.","Cook in a lightly buttered frying pan until golden, about 1-2 minutes a side.","Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.","Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well."] cookbook:tattie_scone type cookbook:recipes cookbook:tattie_scone url https://en.wikibooks.org/wiki/Cookbook:Tattie_scone cookbook:tattoodwaitress/sandbox recipeCategory category:recipes_with_metric_units cookbook:tattoodwaitress/sandbox recipeCategory category:tomato_recipes cookbook:tattoodwaitress/sandbox type cookbook:recipes cookbook:tauch label "tauch" cookbook:tava label "''tahva''" cookbook:tava label "tava" cookbook:tava label "thava" cookbook:tava name "Tava" cookbook:tava type cookbook:cookbook/equipment cookbook:tava url https://en.wikibooks.org/wiki/Cookbook:Tava cookbook:tavce_gravce label "tavce gravce" cookbook:tayberry label "tayberry" cookbook:tea_eggs difficulty 1 cookbook:tea_eggs label "tea eggs" cookbook:tea_eggs name "Tea Eggs" cookbook:tea_eggs recipeCategory category:appetizer_recipes cookbook:tea_eggs recipeCategory category:boiled_recipes cookbook:tea_eggs recipeCategory category:egg_recipes cookbook:tea_eggs recipeCategory category:taiwanese_recipes cookbook:tea_eggs recipeCategory category:tea_recipes cookbook:tea_eggs recipeCategory category:very_easy_recipes cookbook:tea_eggs recipeIngredient "1/2 tsp. chopped ginger" cookbook:tea_eggs recipeIngredient "1/2 tsp. of chopped garlic" cookbook:tea_eggs recipeIngredient "1/4 Tbsp. of dark soy sauce" cookbook:tea_eggs recipeIngredient "3 Tbsp. of Jasmine green tea" cookbook:tea_eggs recipeIngredient "4 cups of water" cookbook:tea_eggs recipeIngredient "6 chicken eggs" cookbook:tea_eggs recipeInstructions ["Bring water and spices to a boil","Drop eggs and boil for 3 minutes","Reduce to simmer and simmer for 1 hour","Reduce to low heat and allow eggs to sit in brine until served."] cookbook:tea_eggs recipeYield 3 cookbook:tea_eggs totalTime "preparation < 30 minutes; simmering > 1 hour" cookbook:tea_eggs type cookbook:recipes cookbook:tea_eggs url https://en.wikibooks.org/wiki/Cookbook:Tea_Eggs cookbook:tea label "black tea" cookbook:tea label "sweet tea" cookbook:tea label "tea" cookbook:tea label "teabag" cookbook:tea label "teas" cookbook:tea name "Tea" cookbook:teaspoon label "level teaspoon" cookbook:teaspoon label "t" cookbook:teaspoon label "tea spoon" cookbook:teaspoon label "teaspoon" cookbook:teaspoon label "teaspoonful" cookbook:teaspoon label "teaspoons" cookbook:teaspoon label "teaspoons (tsp)" cookbook:teaspoon label "ts" cookbook:teaspoon label "tsp." cookbook:teaspoon label "tsp" cookbook:teaspoon label "tsps." cookbook:teaspoon label "tsps" cookbook:teaspoon name "Tea spoon" cookbook:teaspoon name "Teaspoon" cookbook:teaspoon name "Tsp" cookbook:teaspoon recipeCategory category:cookbook/equipment cookbook:teaspoon type cookbook:cookbook/equipment cookbook:teaspoon type cookbook:cookbook/units_of_measurement cookbook:teaspoon type cookbook:recipes cookbook:teaspoon url https://en.wikibooks.org/wiki/Cookbook:Teaspoon cookbook:teaspoon url https://en.wikibooks.org/wiki/Cookbook:Tea_spoon cookbook:teaspoon url https://en.wikibooks.org/wiki/Cookbook:Tsp cookbook:tea type cookbook:ingredients cookbook:tea url https://en.wikibooks.org/wiki/Cookbook:Tea cookbook:teff_flour label "teff flour" cookbook:teff label "teff" cookbook:teff label "teff flour" cookbook:teff name "Lovegrass" cookbook:teff name "Teff" cookbook:teff type cookbook:cereals cookbook:teff type cookbook:ingredients cookbook:teff url https://en.wikibooks.org/wiki/Cookbook:Lovegrass cookbook:teff url https://en.wikibooks.org/wiki/Cookbook:Teff cookbook:tekka name "Tekka" cookbook:tekka recipeCategory category:condiments cookbook:tekka recipeCategory category:recipes_with_metric_units cookbook:tekka recipeIngredient "1/2 cup of hatchomiso" cookbook:tekka recipeIngredient "1/2 cup of roasted sesame oil" cookbook:tekka recipeIngredient "1/2 teaspoon of freshly grated ginger" cookbook:tekka recipeIngredient "2/3 cup of chopped carrots" cookbook:tekka recipeIngredient "2/3 cup of chopped Greater Burdock-root" cookbook:tekka recipeIngredient "2/3 cup of chopped lotus root" cookbook:tekka recipeInstructions ["Heat a pan and pour in the sesame oil.","Stir-fry the greater burdock root for a few minutes.","Add the carrots and the lotus root and stir-fry for a few minutes.","Add miso and ginger. Turn down the heat and allow to cook over a low heat for 4 hours.","Stir frequently until all water has evaporated and until the mixture appears dry and dark.","Allow to cool and keep in a glass jar."] cookbook:tekka type cookbook:condiments cookbook:tekka type cookbook:recipes cookbook:tekka url https://en.wikibooks.org/wiki/Cookbook:Tekka cookbook:telov_panir label "telov panir" cookbook:tembleque label "tembleque" cookbook:tembleque name "Tembleque" cookbook:tembleque recipeCategory category:boiled_recipes cookbook:tembleque recipeCategory category:caribbean_recipes cookbook:tembleque recipeCategory category:coconut_recipes cookbook:tembleque recipeCategory category:dessert_recipes cookbook:tembleque recipeCategory category:puerto_rican_recipes cookbook:tembleque recipeCategory category:vegan_recipes cookbook:tembleque recipeCategory category:vegetarian_recipes cookbook:tembleque recipeCuisine cookbook:caribbean_cuisines cookbook:tembleque recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:tembleque recipeCuisine cookbook:vegan_cuisine cookbook:tembleque recipeIngredient "1/2 tsp orange blossom water (traditional but optional. Don't sub vanilla, it will overpower the coconut)" cookbook:tembleque recipeIngredient "1/4 cup corn starch or rice flour" cookbook:tembleque recipeIngredient "1 can of coconut cream (16oz)" cookbook:tembleque recipeIngredient "1 can of coconut milk (16 oz)" cookbook:tembleque recipeIngredient "1 pinch salt" cookbook:tembleque recipeIngredient "cinnamon for garnish" cookbook:tembleque recipeInstructions ["Put all the ingredients into a sauce pan.","Mix the corn starch into the liquid while everything is still cold.","Turn the heat on low and stir constantly until the pudding thickens.","Pour into pudding cups or small bowls.","Cool in the fridge for 2 hours.","if you can't find coconut cream you can mix 1 can of coconut milk and 3\/4 cup of sugar and cook it down so its similar to thin condensed milk."] cookbook:tembleque type cookbook:recipes cookbook:tembleque url https://en.wikibooks.org/wiki/Cookbook:Tembleque cookbook:tempeh label "ferment it" cookbook:tempeh label "tempeh" cookbook:tempeh name "Tempeh" cookbook:tempeh recipeCategory category:fermented_food_recipes cookbook:tempeh recipeCategory category:gluten-free_recipes cookbook:tempeh recipeCategory category:indonesian_recipes cookbook:tempeh recipeCategory category:recipes_with_images cookbook:tempeh recipeCategory category:recipes_with_metric_units cookbook:tempeh recipeCategory category:recipes_without_servings cookbook:tempeh recipeCategory category:soy_recipes cookbook:tempeh recipeCategory category:vegan_recipes cookbook:tempeh recipeCookingTechnique cookbook:rolling_boil cookbook:tempeh recipeCuisine cookbook:cuisine_of_indonesia cookbook:tempeh recipeCuisine cookbook:vegan_cuisine cookbook:tempeh recipeFoodstuff cookbook:chickpea cookbook:tempeh recipeFoodstuff cookbook:cider_vinegar cookbook:tempeh recipeFoodstuff cookbook:fava_bean cookbook:tempeh recipeFoodstuff cookbook:okara cookbook:tempeh recipeFoodstuff cookbook:pea cookbook:tempeh recipeFoodstuff cookbook:rice_flour cookbook:tempeh recipeFoodstuff cookbook:soy cookbook:tempeh recipeFoodstuff cookbook:tofu cookbook:tempeh recipeIngredient "1 teaspoon tempeh starter (or ''ragi tempe'')" cookbook:tempeh recipeIngredient "2 tablespoons cider vinegar" cookbook:tempeh recipeIngredient "400 grams (14 ounces) dried soybeans" cookbook:tempeh recipeIngredient "water for cooking the soybeans" cookbook:tempeh recipeIngredient "water for soaking the soybeans" cookbook:tempeh recipeInstructions ["Cover soybeans with water, and soak overnight or at least 12 hours.","Remove the hulls (i.e. skins) from the beans by rubbing between both hands (see notes).","Skim off most of the hulls either by washing them away or by using a skimmer or strainer. Some hulls may be left behind without affecting tempeh quality.","Cook beans until just tender, not mushy; undercooked is best for tempeh (see notes).","Drain beans, and spread to dry somewhere with airflow (see notes).","Collect beans into a bowl, and mix in the cider vinegar. This acidifies the beans slightly, inhibiting unwanted spoilage organisms during fermentation.","Sprinkle the tempeh starter over the beans and mix in well (see notes).","Pack the beans loosely into banana leaves, zip-lock bags, or shallow dishes for incubating. Zip-lock bags must be punctured at roughly 1cm \/ &frac12; inch intervals to keep oxygen up to the fermenting beans.","Load the soon-to-be tempeh into your incubator, preferably on racks that will allow air circulation. An electric oven with a light on makes a pretty good incubator, because the light provides just enough heat to keep the beans warm while the fermentation starts happening.","Incubate for 12 hours or so at around 30-35\u00b0C \/ 86-95\u00b0F with a heat source (unless it's already that hot where you are)","After 12 hours, remove or turn off the heat source - the fermenting beans will be making their own heat, and may overheat if you keep them too warm","Monitor periodically from then on, and remove when the beans are totally consumed by fluffy white tempeh with no gaps.","After fermentation is complete, serve straight away in your favourite tempeh recipe, refrigerate for two to three days, or freeze for up to two months."] cookbook:tempeh recipeNotes "* Tempeh can be made from almost any legume (beans, chickpeas, split peas), most grains, and some nuts. Soybeans are probably one of the cheapest beans to use, but more flavoursome beans make more flavoursome tempeh! * Tempeh can also be made from okara, the presscake left over from making soy milk and tofu. In Indonesia, this is called ''tempe gembus''. * There are many ways to remove the hulls or skins from the beans, including: ** cracking dried beans in a grain mill and winnowing to remove hulls ** grinding soaked beans in hands ** rubbing soaked beans between both hands ** rubbing cooked beans between both hands (but don't get burnt!) ** buy them pre-hulled - e.g. chana dal, split fava beans, split peas * Soybeans can be cooked easily in a pressure cooker at 15psi for 10 minutes with slow-release method, or on a rolling boil for 30 minutes in a saucepan. Soft, ready-to-eat soybeans are not the target here, so don't cook too long. * It can be difficult to distribute the teaspoonful of tempeh starter through the beans evenly. To make the job a little easier, mix the tempeh starter into a couple of tablespoons of rice flour first, then sprinkle and stir this mixture into the beans a little at a time. *[http:\/\/www.tempeh.info\/ Information on tempeh, and a source of tempeh starter] *[http:\/\/tech.groups.yahoo.com\/group\/TEMPEH\/ Yahoo! group dedicated to making tempeh] " cookbook:tempeh type cookbook:recipes cookbook:tempeh url https://en.wikibooks.org/wiki/Cookbook:Tempeh cookbook:tempe_mendoan label "tempe mendoan" cookbook:tempe_mendoan name "Tempe Mendoan" cookbook:tempe_mendoan recipeCategory category:fried_recipes cookbook:tempe_mendoan recipeCategory category:indonesian_recipes cookbook:tempe_mendoan recipeCategory category:soy_recipes cookbook:tempe_mendoan recipeCategory category:vegan_recipes cookbook:tempe_mendoan recipeCookingTechnique cookbook:deep_fat_frying cookbook:tempe_mendoan recipeCuisine cookbook:cuisine_of_indonesia cookbook:tempe_mendoan recipeCuisine cookbook:vegan_cuisine cookbook:tempe_mendoan recipeFoodstuff cookbook:chiles cookbook:tempe_mendoan recipeFoodstuff cookbook:coriander cookbook:tempe_mendoan recipeFoodstuff cookbook:galangal cookbook:tempe_mendoan recipeFoodstuff cookbook:garlic cookbook:tempe_mendoan recipeFoodstuff cookbook:green_onion cookbook:tempe_mendoan recipeFoodstuff cookbook:oil_and_fat cookbook:tempe_mendoan recipeFoodstuff cookbook:rice_flour cookbook:tempe_mendoan recipeFoodstuff cookbook:soy_sauce cookbook:tempe_mendoan recipeFoodstuff cookbook:tapioca_starch cookbook:tempe_mendoan recipeFoodstuff cookbook:water cookbook:tempe_mendoan recipeIngredient "½ ml cooking oil" cookbook:tempe_mendoan recipeIngredient "100 g rice flour" cookbook:tempe_mendoan recipeIngredient "125 ml water" cookbook:tempe_mendoan recipeIngredient "1 cm greater galingale" cookbook:tempe_mendoan recipeIngredient "1 piece garlic" cookbook:tempe_mendoan recipeIngredient "1 tbs wheat flour" cookbook:tempe_mendoan recipeIngredient "250 g tempeh, sliced into pieces 10&times;6&times;1 cm" cookbook:tempe_mendoan recipeIngredient "25 g tapioca starch" cookbook:tempe_mendoan recipeIngredient "2 pieces green onion, slice thinly" cookbook:tempe_mendoan recipeIngredient "2 tsp. coriander" cookbook:tempe_mendoan recipeIngredient "300 g tempeh, size 10&times;15 cm" cookbook:tempe_mendoan recipeIngredient "3 pieces green onion" cookbook:tempe_mendoan recipeIngredient "75 g rice flour" cookbook:tempe_mendoan recipeIngredient "add salt according to taste" cookbook:tempe_mendoan recipeInstructions ["Put together the two kinds of flour and the ground ingredients.","Add water little by little until it forms a liquid dough. Mix together until it forms a smooth and complete mix.","Add the sliced green onion.","Warm the cooking oil in the frying pan.","Dip the tempeh into the dough.","Insert the tempeh into the hot oil, and fry it until done.","Take it out from the oil and serve it with small chilies."] cookbook:tempe_mendoan type cookbook:recipes cookbook:tempe_mendoan url https://en.wikibooks.org/wiki/Cookbook:Tempe_Mendoan cookbook:tempering label "temper" cookbook:tempering label "tempering" cookbook:tempering name "Tempering" cookbook:tempering type cookbook:cooking_techniques cookbook:tempering url https://en.wikibooks.org/wiki/Cookbook:Tempering cookbook:tempoyak label "tempoyak" cookbook:tempoyak name "Tempoyak" cookbook:tempoyak recipeCategory category:durian_recipes cookbook:tempoyak recipeCategory category:fermented_food_recipes cookbook:tempoyak recipeCookingTechnique cookbook:fermentation cookbook:tempoyak recipeFoodstuff cookbook:durian cookbook:tempoyak recipeFoodstuff cookbook:salt cookbook:tempoyak recipeIngredient "2 large durian fruit, remove flesh and discard the seeds" cookbook:tempoyak recipeIngredient "4 tablespoon salt" cookbook:tempoyak recipeInstructions ["Place the durian flesh in a clean jar. Add salt, then beat the mixture until it becomes soft and creamy.","Close the jar tightly and leave it to ferment for 1 week.","The fermented durian can be kept in the refrigerator for up to a year."] cookbook:tempoyak type cookbook:recipes cookbook:tempoyak url https://en.wikibooks.org/wiki/Cookbook:Tempoyak cookbook:tempura_baked_halibut_with_cilantro_aioli label "tempura baked halibut with cilantro aioli" cookbook:tempura_baked_halibut_with_cilantro_aioli name "Tempura Baked Halibut with Cilantro Aioli" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeCategory category:baked_recipes cookbook:tempura_baked_halibut_with_cilantro_aioli recipeCategory category:cilantro_recipes cookbook:tempura_baked_halibut_with_cilantro_aioli recipeCategory category:fish_recipes cookbook:tempura_baked_halibut_with_cilantro_aioli recipeCategory category:mayonnaise_recipes cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1/4-cup low fat Mayonnaise" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 cup Flour" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 cup Ice water" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 Egg" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 pound Halibut fillet, portion into 2 two inch chunks." cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 Tbsp. Cilantro, chopped" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 Tbsp. Extra virgin olive oil" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 Tbsp. Garlic, minced" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 tsp. Black pepper" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "1 tsp. Lemon juice" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeIngredient "Aioli" cookbook:tempura_baked_halibut_with_cilantro_aioli recipeInstructions ["Whisk the egg in a medium bowl. Add very cold ice water.","Add flour. Mix, but not too much.","Spray the baking pan with nonstick canola cooking spray.","Dip the fish in the batter and place on cooking pan.","Bake the fish in a 350 degree oven for 20 minutes or until slightly golden.","In small bowl, whisk in mayonnaise, olive oil, garlic, cilantro, lemon juice and black pepper for aioli.","Serve and enjoy"] cookbook:tempura_baked_halibut_with_cilantro_aioli type cookbook:recipes cookbook:tempura_baked_halibut_with_cilantro_aioli url https://en.wikibooks.org/wiki/Cookbook:Tempura_Baked_Halibut_with_Cilantro_Aioli cookbook:tempura label "tempura" cookbook:tempura name "Tempura" cookbook:tempura recipeCategory category:batter_recipes cookbook:tempura recipeCategory category:deep_fried_recipes cookbook:tempura recipeCategory category:japanese_recipes cookbook:tempura recipeCategory category:main_course_recipes cookbook:tempura recipeCategory category:meat_recipes cookbook:tempura recipeCategory category:recipes_with_metric_units cookbook:tempura recipeCategory category:side_dish_recipes cookbook:tempura recipeCategory category:vegetable_recipes cookbook:tempura recipeCuisine cookbook:cuisine_of_japan cookbook:tempura recipeFoodstuff cookbook:egg cookbook:tempura recipeFoodstuff cookbook:flour cookbook:tempura recipeIngredient "1 cup all-purpose flour" cookbook:tempura recipeIngredient "1 cup ice cold water" cookbook:tempura recipeIngredient "1 egg" cookbook:tempura recipeIngredient "Enough oil to fry food" cookbook:tempura recipeInstructions ["Heat cooking oil (peanut oil is best) in a deep pan to 340 - 350\u00b0 F (~171 - 176\u00b0C)","Beat the egg in a bowl and add ice cold water (warmer water will produce a sticky batter and more oily tempura).","Add flour and mix lightly. Do not overmix batter (a few lumps actually improve the result, adding crispiness).","Dip meat or vegetables briefly in the batter and fry until brown.","Remove from the oil and drain.","Serve hot."] cookbook:tempura type cookbook:recipes cookbook:tempura url https://en.wikibooks.org/wiki/Cookbook:Tempura cookbook:tequeños label "tequeno" cookbook:tequeños name "Tequeno" cookbook:tequeños name "Tequeño" cookbook:tequeños name "Tequeños" cookbook:tequeños recipeCategory category:appetizer_recipes cookbook:tequeños recipeCategory category:bread_recipes cookbook:tequeños recipeCategory category:cheese_recipes cookbook:tequeños recipeCategory category:deep_fried_recipes cookbook:tequeños recipeCategory category:recipes_with_metric_units cookbook:tequeños recipeCategory category:vegetarian_recipes cookbook:tequeños recipeCategory category:venezuelan_recipes cookbook:tequeños recipeCuisine cookbook:cuisine_of_venezuela cookbook:tequeños recipeFoodstuff cookbook:cheese cookbook:tequeños recipeFoodstuff cookbook:egg cookbook:tequeños recipeFoodstuff cookbook:flour cookbook:tequeños recipeFoodstuff cookbook:salt cookbook:tequeños recipeFoodstuff cookbook:sugar cookbook:tequeños recipeFoodstuff cookbook:vegetable_oil cookbook:tequeños recipeIngredient "1 cup vegetable oil" cookbook:tequeños recipeIngredient "1 egg" cookbook:tequeños recipeIngredient "1 kg flour" cookbook:tequeños recipeIngredient "1 kg white soft cheese" cookbook:tequeños recipeIngredient "1 teaspoon salt" cookbook:tequeños recipeIngredient "1 teaspoon sugar" cookbook:tequeños recipeInstructions ["Mix the flour, oil, egg, salt and sugar in a bowl.","While kneading, add a tablespoon or two of water.","Keep kneading until it does not stick to your hands.","Let the dough rest for 1-2 hours.","While the dough is resting, cut the cheese into finger-like strips, roughly 1 cm x 1 cm x 7 cm (\u00bd" by \u00bd" by 3").","After the dough has rested, shape it into palm sized balls.","Roll them out until they are \u00bd cm (\u00bc-0.125 inch) thick.","Cut the rolled-out dough into long strips that are 1\u00bd cm (\u00be") wide.","Wrap the cheese strips with the dough strips.","Make sure you cover all the cheese and seal it inside the dough, because otherwise the cheese will leak out of the dough when you fry them.","After you have wrapped the cheese in dough, dust the raw "teque\u00f1os" with flour and deep fry them in hot oil, until a golden tone is obtained."] cookbook:tequeños type cookbook:recipes cookbook:tequeños url https://en.wikibooks.org/wiki/Cookbook:Tequeno cookbook:tequeños url https://en.wikibooks.org/wiki/Cookbook:Tequeño cookbook:tequeños url https://en.wikibooks.org/wiki/Cookbook:Tequeños cookbook:tequilla_lime_hot_wings name "Tequilla Lime Hot Wings" cookbook:tequilla_lime_hot_wings recipeCategory category:alcoholic_beverage_related_recipes cookbook:tequilla_lime_hot_wings recipeCategory category:chicken_wing_recipes cookbook:tequilla_lime_hot_wings recipeCategory category:deep_fried_recipes cookbook:tequilla_lime_hot_wings recipeCategory category:lime_recipes cookbook:tequilla_lime_hot_wings recipeCategory category:main_course_recipes cookbook:tequilla_lime_hot_wings recipeCategory category:southwestern_recipes cookbook:tequilla_lime_hot_wings recipeCuisine cookbook:southwestern_cuisine cookbook:tequilla_lime_hot_wings recipeIngredient "3/4 cup tequila" cookbook:tequilla_lime_hot_wings recipeIngredient "36 wingettes" cookbook:tequilla_lime_hot_wings recipeIngredient "3 tbsp hot sauce" cookbook:tequilla_lime_hot_wings recipeIngredient "6 tbsp freshly squeezed lime juice" cookbook:tequilla_lime_hot_wings recipeIngredient "Oil for deep frying" cookbook:tequilla_lime_hot_wings recipeIngredient "Salt and black pepper" cookbook:tequilla_lime_hot_wings recipeInstructions ["Sprinkle wingettes with salt and black pepper.","Heat oil to 350\u00b0. Fry wings in batches 12 minutes. Drain on a rack.","Combine remaining ingredients and bring to a boil over high heat until reduced by 1\/3.","Toss wings with mixture and serve warm."] cookbook:tequilla_lime_hot_wings type cookbook:recipes cookbook:tequilla_lime_hot_wings url https://en.wikibooks.org/wiki/Cookbook:Tequilla_Lime_Hot_Wings cookbook:tequilla_lime_strip_steak name "Tequilla Lime Strip Steak" cookbook:tequilla_lime_strip_steak recipeCategory category:alcoholic_beverage_related_recipes cookbook:tequilla_lime_strip_steak recipeCategory category:beef_recipes cookbook:tequilla_lime_strip_steak recipeCategory category:grilled_recipes cookbook:tequilla_lime_strip_steak recipeCategory category:lime_recipes cookbook:tequilla_lime_strip_steak recipeCategory category:main_course_recipes cookbook:tequilla_lime_strip_steak recipeIngredient "1/2 cup extra-virgin olive oil" cookbook:tequilla_lime_strip_steak recipeIngredient "1/2 cup soaked mesquite chips" cookbook:tequilla_lime_strip_steak recipeIngredient "1/3 cup tequila" cookbook:tequilla_lime_strip_steak recipeIngredient "1 tsp salt (do not leave this out!)" cookbook:tequilla_lime_strip_steak recipeIngredient "2 thick cut strip steaks" cookbook:tequilla_lime_strip_steak recipeIngredient "3 Tbsp Steak Rub" cookbook:tequilla_lime_strip_steak recipeIngredient "Juice of two limes" cookbook:tequilla_lime_strip_steak recipeInstructions ["Combine liquid ingredients and salt in a gallon zip-top freezer bag. Add steaks and squeeze as much air out as possible. Refrigerate for at least 2 hours.","Remove steaks from marinade and discard extra. Place Rub in a pie pan and add steaks, pressing lightly to help adhesion on both sides.","Spray cold grill grate with nonstick cooking spray. Set up for direct and indirect heat and add some soaked mesquite chips to the coals.","Place steaks on hottest part of grill and cook for 2-3 minutes per side. Move to the cooler part of the grill and cook, turning once, until internal temperature reaches 10\u00b0 cooler than your preferred doneness. Remove and let rest for 7 minutes. Slice thinly across the grain on a bias and serve."] cookbook:tequilla_lime_strip_steak type cookbook:recipes cookbook:tequilla_lime_strip_steak url https://en.wikibooks.org/wiki/Cookbook:Tequilla_Lime_Strip_Steak cookbook:terasi label "terasi" cookbook:terasi name "Terasi" cookbook:terasi type cookbook:ingredients cookbook:terasi url https://en.wikibooks.org/wiki/Cookbook:Terasi cookbook:teriyaki_grilled_salmon_steaks label "teriyaki grilled salmon steaks" cookbook:teriyaki_grilled_salmon_steaks name "Teriyaki Grilled Salmon Steaks" cookbook:teriyaki_grilled_salmon_steaks recipeCategory category:asian_recipes cookbook:teriyaki_grilled_salmon_steaks recipeCategory category:grilled_recipes cookbook:teriyaki_grilled_salmon_steaks recipeCategory category:main_course_recipes cookbook:teriyaki_grilled_salmon_steaks recipeCategory category:recipes_with_metric_units cookbook:teriyaki_grilled_salmon_steaks recipeCategory category:salmon_recipes cookbook:teriyaki_grilled_salmon_steaks recipeFoodstuff cookbook:garlic cookbook:teriyaki_grilled_salmon_steaks recipeFoodstuff cookbook:ginger cookbook:teriyaki_grilled_salmon_steaks recipeFoodstuff cookbook:honey cookbook:teriyaki_grilled_salmon_steaks recipeIngredient "1/4 cup water" cookbook:teriyaki_grilled_salmon_steaks recipeIngredient "1 Tbsp. canola oil" cookbook:teriyaki_grilled_salmon_steaks recipeIngredient "1 Tbsp. honey" cookbook:teriyaki_grilled_salmon_steaks recipeIngredient "2 Tbsp. black pepper" cookbook:teriyaki_grilled_salmon_steaks recipeIngredient "2 Tbsp. chopped garlic" cookbook:teriyaki_grilled_salmon_steaks recipeIngredient "2 Tbsp. chopped ginger" cookbook:teriyaki_grilled_salmon_steaks recipeIngredient "2 Tbsp. reduced sodium soy sauce" cookbook:teriyaki_grilled_salmon_steaks recipeIngredient "5- 3 ounce (85g) salmon steaks" cookbook:teriyaki_grilled_salmon_steaks recipeInstructions ["Place on hot grill, and cook for 3-4 minutes on each side until flaky. Glaze with teriyaki marinade for last two minutes.","Serve and enjoy."] cookbook:teriyaki_grilled_salmon_steaks type cookbook:recipes cookbook:teriyaki_grilled_salmon_steaks url https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Grilled_Salmon_Steaks cookbook:teriyaki_salmon name "Teriyaki Salmon" cookbook:teriyaki_salmon recipeCategory category:asian_recipes cookbook:teriyaki_salmon recipeCategory category:garlic_recipes cookbook:teriyaki_salmon recipeCategory category:ginger_recipes cookbook:teriyaki_salmon recipeCategory category:grilled_recipes cookbook:teriyaki_salmon recipeCategory category:main_course_recipes cookbook:teriyaki_salmon recipeCategory category:salmon_recipes cookbook:teriyaki_salmon recipeIngredient "1 1/2 tsp grated lemon zest" cookbook:teriyaki_salmon recipeIngredient "1/2 cup soy sauce" cookbook:teriyaki_salmon recipeIngredient "1 Tbs light brown sugar" cookbook:teriyaki_salmon recipeIngredient "1 Tbs minced ginger" cookbook:teriyaki_salmon recipeIngredient "2 Tbs rice wine vinegar" cookbook:teriyaki_salmon recipeIngredient "2 Thai bird chiles, stemmed" cookbook:teriyaki_salmon recipeIngredient "2 tsp minced garlic" cookbook:teriyaki_salmon recipeIngredient "4 (6-ounce) wild salmon filets with skin, pin bones removed" cookbook:teriyaki_salmon recipeIngredient "A kettle grill, preferably from Weber" cookbook:teriyaki_salmon recipeIngredient "A kitchen towel tied into a roll and soaked in vegetable oil" cookbook:teriyaki_salmon recipeIngredient "A large chimney starter" cookbook:teriyaki_salmon recipeIngredient "Gallon-size resealable plastic bags" cookbook:teriyaki_salmon recipeIngredient "Natural chunk or hardwood lump charcoal" cookbook:teriyaki_salmon recipeIngredient "Sesame oil" cookbook:teriyaki_salmon recipeInstructions ["Combine all ingredients except salmon in a blender until smooth. Pour into a plastic bag and add salmon. Toss to coat, seal, removing as much air as possible, and refridgerate up to 4 hours.","Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil.","Preheat 4 1\/2 pounds charcoal in starter. Once hot, disperse evenly around bottom of grill. Reapply grate and once hot, swab with towel.","Add salmon to hottest part of grill skin side up, and cook 3-5 minutes per side for medium, turning 90 degrees halfway to mark."] cookbook:teriyaki_salmon type cookbook:recipes cookbook:teriyaki_salmon url https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Salmon cookbook:teriyaki_sauce label "teriyaki" cookbook:teriyaki_sauce label "teriyaki recipe" cookbook:teriyaki_sauce label "teriyaki sauce" cookbook:teriyaki_sauce name "Teriyaki" cookbook:teriyaki_sauce name "Teriyaki Sauce" cookbook:teriyaki_sauce recipeCategory category:japanese_recipes cookbook:teriyaki_sauce recipeCategory category:sauce_recipes cookbook:teriyaki_sauce recipeCuisine cookbook:cuisine_of_japan cookbook:teriyaki_sauce recipeFoodstuff cookbook:cornstarch cookbook:teriyaki_sauce recipeFoodstuff cookbook:mirin cookbook:teriyaki_sauce recipeFoodstuff cookbook:pineapple cookbook:teriyaki_sauce recipeFoodstuff cookbook:soy_sauce cookbook:teriyaki_sauce recipeFoodstuff cookbook:sugar cookbook:teriyaki_sauce recipeIngredient "1/4 cup (2 parts) mirin (sweetened rice wine for cooking)" cookbook:teriyaki_sauce recipeIngredient "1/4 cup (2 parts) soy sauce" cookbook:teriyaki_sauce recipeIngredient "1 tsp of fresh, peeled, finely chopped garlic" cookbook:teriyaki_sauce recipeIngredient "1 tsp of fresh, peeled, finely chopped ginger" cookbook:teriyaki_sauce recipeIngredient "2 tablespoons (1 part) brown sugar" cookbook:teriyaki_sauce recipeInstructions ["Mix everything in a 1-quart pot over low heat until the sugar dissolves.","As given, this sauce is thin. Boil some cornstarch or potato starch or kuzu root starch (for Japanese authenticity) into it if you wish to thicken it.","Pineapple juice might be a reasonable mirin substitute.","Lime juice may also be added for a tart flavor."] cookbook:teriyaki_sauce type cookbook:recipes cookbook:teriyaki_sauce url https://en.wikibooks.org/wiki/Cookbook:Teriyaki cookbook:teriyaki_sauce url https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Sauce cookbook:teurgoule label "teurgoule" cookbook:teurgoule name "Teurgoule" cookbook:teurgoule recipeCategory category:dessert_recipes cookbook:teurgoule recipeCategory category:french_recipes cookbook:teurgoule recipeCategory category:pudding_and_custard_recipes cookbook:teurgoule recipeCategory category:recipes_with_metric_units cookbook:teurgoule recipeCuisine cookbook:cuisine_of_france cookbook:teurgoule recipeIngredient "1/4 spoonful of powdered cinnamon" cookbook:teurgoule recipeIngredient "175 g of round grain rice" cookbook:teurgoule recipeIngredient "1 pinch of salt" cookbook:teurgoule recipeIngredient "200 g of semolina sugar" cookbook:teurgoule recipeIngredient "2 L of whole milk (blue label)" cookbook:teurgoule recipeInstructions ["Preheat your oven at 150\u00b0C (thermostat 2).","Mix the sugar, milk, rice, salt and cinnamon in a terrine bowl.","Put the mix in the oven for 5 hours while making sure no one opens the oven door.","The rice must absorb approximately three-quarters of the milk and must be covered by a brown skin.","Let the pudding cool down and serve at room temperature."] cookbook:teurgoule type cookbook:recipes cookbook:teurgoule url https://en.wikibooks.org/wiki/Cookbook:Teurgoule cookbook:texas_brisket_sandwiches name "Texas Brisket Sandwiches" cookbook:texas_brisket_sandwiches recipeCategory category:barbecue_recipes cookbook:texas_brisket_sandwiches recipeCategory category:beef_recipes cookbook:texas_brisket_sandwiches recipeCategory category:main_course_recipes cookbook:texas_brisket_sandwiches recipeCategory category:mustard_recipes cookbook:texas_brisket_sandwiches recipeCategory category:sandwich_recipes cookbook:texas_brisket_sandwiches recipeCategory category:smoked_recipes cookbook:texas_brisket_sandwiches recipeCategory category:texas_recipes cookbook:texas_brisket_sandwiches recipeCategory category:vinegar_recipes cookbook:texas_brisket_sandwiches recipeIngredient "1/4 cup paprika" cookbook:texas_brisket_sandwiches recipeIngredient "1 (8 pound) beef brisket, trimmed to 1/4 inch of fat" cookbook:texas_brisket_sandwiches recipeIngredient "1 Tbs garlic powder" cookbook:texas_brisket_sandwiches recipeIngredient "2 Tbs black peppercorns, cracked" cookbook:texas_brisket_sandwiches recipeIngredient "2 Tbs hot sauce" cookbook:texas_brisket_sandwiches recipeIngredient "2 Tbs salt" cookbook:texas_brisket_sandwiches recipeIngredient "2 tsp cayenne pepper" cookbook:texas_brisket_sandwiches recipeIngredient "3/4 cup apple cider vinegar" cookbook:texas_brisket_sandwiches recipeIngredient "3/4 cup yellow mustard, divided" cookbook:texas_brisket_sandwiches recipeIngredient "3 Tbs molasses" cookbook:texas_brisket_sandwiches recipeIngredient "9 hamburger buns" cookbook:texas_brisket_sandwiches recipeIngredient "Large mesquite chunks" cookbook:texas_brisket_sandwiches recipeInstructions ["Combine hot sauce, molasses, vinegar, and 1\/4 cup mustard. Pour into a spray bottle and set aside.","Coat brisket with 1\/2 cup of the mustard. Set aside.","Combine seasonings and salt. Press mixture into both sides of brisket. Refrigerate overnight.","The next day, heat up a smoker to 200 degrees F with the mesquite chunks. Add brisket and cook 9 hours, spraying every 3 hours with vinegar mixture, and changing wood as needed to keep temperature at 200 degrees F.","Remove brisket from smoker and let rest 1\/2 hour. Separate along the fat line and slice thinly across the grain.","Finely chop slices and toss with remaining vinegar mixture. Place 1\/9 into each bun and serve warm."] cookbook:texas_brisket_sandwiches type cookbook:recipes cookbook:texas_brisket_sandwiches url https://en.wikibooks.org/wiki/Cookbook:Texas_Brisket_Sandwiches cookbook:texas_cooking label "texas cooking" cookbook:texas_cooking name "Texas cooking" cookbook:texas_cooking name "Texas Cooking" cookbook:texas_cooking recipeCategory category:assemblages cookbook:texas_cooking type cookbook:assemblages cookbook:texas_cooking type cookbook:recipes cookbook:texas_cooking url https://en.wikibooks.org/wiki/Cookbook:Texas_cooking cookbook:texas_cooking url https://en.wikibooks.org/wiki/Cookbook:Texas_Cooking cookbook:texas_cuisine label "texas cuisine" cookbook:texas_cuisine name "Texas cuisine" cookbook:texas_cuisine name "Texas Cuisine" cookbook:texas_cuisine url https://en.wikibooks.org/wiki/Cookbook:Texas_cuisine cookbook:texas_cuisine url https://en.wikibooks.org/wiki/Cookbook:Texas_Cuisine cookbook:texas_easy_chili difficulty 1 cookbook:texas_easy_chili label "texas easy chili" cookbook:texas_easy_chili name "Texas Easy Chili" cookbook:texas_easy_chili recipeCategory category:american_recipes cookbook:texas_easy_chili recipeCategory category:beef_recipes cookbook:texas_easy_chili recipeCategory category:chili_recipes cookbook:texas_easy_chili recipeCategory category:ground_beef_recipes cookbook:texas_easy_chili recipeCategory category:southwestern_recipes cookbook:texas_easy_chili recipeCategory category:stew_recipes cookbook:texas_easy_chili recipeCategory category:texas_recipes cookbook:texas_easy_chili recipeCategory category:tomato_recipes cookbook:texas_easy_chili recipeCategory category:very_easy_recipes cookbook:texas_easy_chili recipeCookingTechnique cookbook:frying cookbook:texas_easy_chili recipeCookingTechnique cookbook:simmering cookbook:texas_easy_chili recipeCuisine cookbook:cuisine_of_the_united_states cookbook:texas_easy_chili recipeCuisine cookbook:louisiana_creole_cuisine cookbook:texas_easy_chili recipeCuisine cookbook:new_england_cuisine cookbook:texas_easy_chili recipeCuisine cookbook:southwestern_cuisine cookbook:texas_easy_chili recipeFoodstuff cookbook:chiles cookbook:texas_easy_chili recipeFoodstuff cookbook:chili_powder cookbook:texas_easy_chili recipeFoodstuff cookbook:cumin cookbook:texas_easy_chili recipeFoodstuff cookbook:flour cookbook:texas_easy_chili recipeFoodstuff cookbook:garlic cookbook:texas_easy_chili recipeFoodstuff cookbook:lime cookbook:texas_easy_chili recipeFoodstuff cookbook:oil_and_fat cookbook:texas_easy_chili recipeFoodstuff cookbook:oregano cookbook:texas_easy_chili recipeFoodstuff cookbook:pepper cookbook:texas_easy_chili recipeFoodstuff cookbook:salt cookbook:texas_easy_chili recipeFoodstuff cookbook:sour_cream cookbook:texas_easy_chili recipeIngredient "1 tablespoon dried oregano" cookbook:texas_easy_chili recipeIngredient "1 teaspoon ground cumin" cookbook:texas_easy_chili recipeIngredient "2 cloves of garlic, minced" cookbook:texas_easy_chili recipeIngredient "2 tablespoons oil" cookbook:texas_easy_chili recipeIngredient "3 beef bouillon cubes" cookbook:texas_easy_chili recipeIngredient "3 cups tomato juice or V8" cookbook:texas_easy_chili recipeIngredient "3 pounds chuck roast or ground beef, cubed or formed into small meatballs" cookbook:texas_easy_chili recipeIngredient "5 tablespoons flour" cookbook:texas_easy_chili recipeIngredient "6 tablespoons chili powder" cookbook:texas_easy_chili recipeIngredient "Garnish - lime wedges and sour cream" cookbook:texas_easy_chili recipeIngredient "salt and black pepper to taste" cookbook:texas_easy_chili recipeInstructions ["Cut chuck roast into bite-size pieces or form ground beef into small meatballs (1 inch - 25mm in size).","Fry beef in cooking oil until outside is browned.","Add minced garlic and cook for two minutes.","Combine chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well coated with spice mixture. Cook for 1 minute.","Add tomato juice and bullion cubes. Stir for about 15 seconds.","Simmer for 45 minutes, stirring occasionally.","Remove from heat and add salt and black pepper to taste."] cookbook:texas_easy_chili recipeNotes "#Cool and refrigerate overnight to develop flavors (if you can wait; if not, enjoy). #Heat and serve in bowls with 1 tablespoon of lime juice and 1 tablespoon of sour cream added to top. #Serve with cornbread or sourdough bread. #For a cool treat, spoon a tablespoon of Ranch Dressing on top of your chili, along with some cheese! * chili pepper " cookbook:texas_easy_chili recipeYield 6 (1 cup each) cookbook:texas_easy_chili totalTime "60 minutes" cookbook:texas_easy_chili type cookbook:recipes cookbook:texas_easy_chili url https://en.wikibooks.org/wiki/Cookbook:Texas_Easy_Chili cookbook:texas_style_barbecue_ribs name "Texas Style Barbecue Ribs" cookbook:texas_style_barbecue_ribs recipeCategory category:barbecue_recipes cookbook:texas_style_barbecue_ribs recipeCategory category:main_course_recipes cookbook:texas_style_barbecue_ribs recipeCategory category:pork_recipes cookbook:texas_style_barbecue_ribs recipeCategory category:smoked_recipes cookbook:texas_style_barbecue_ribs recipeCategory category:texas_recipes cookbook:texas_style_barbecue_ribs recipeCategory category:vinegar_recipes cookbook:texas_style_barbecue_ribs recipeInstructions ["Combine all Mop ingredients and place in a spray bottle. Combine all Rub ingredients and massage into pork. Refrigerate pork overnight.","The next day, place hickory chunks into the firebox of a smoker. Heat to 225\u00b0.","Place ribs in smoker and cook, spraying with Mop often.","Grill ribs on high, turning often, spraying grilled side every time it's turned, until well browned on both sides.","Remove and let rest 7 minutes. Slice into one rib portions and place in a large stainless steel bowl. Pour in about 1\/2 cup of Mop and toss to coat ribs. Serve warm."] cookbook:texas_style_barbecue_ribs type cookbook:recipes cookbook:texas_style_barbecue_ribs url https://en.wikibooks.org/wiki/Cookbook:Texas_Style_Barbecue_Ribs cookbook:texas_style_chicken_fried_steak name "Texas Style Chicken Fried Steak" cookbook:texas_style_chicken_fried_steak recipeCategory category:american_recipes cookbook:texas_style_chicken_fried_steak recipeCategory category:beef_recipes cookbook:texas_style_chicken_fried_steak recipeCategory category:gravy_recipes cookbook:texas_style_chicken_fried_steak recipeCategory category:main_course_recipes cookbook:texas_style_chicken_fried_steak recipeCategory category:pan_fried_recipes cookbook:texas_style_chicken_fried_steak recipeCategory category:texas_recipes cookbook:texas_style_chicken_fried_steak recipeCuisine cookbook:cuisine_of_the_united_states cookbook:texas_style_chicken_fried_steak recipeCuisine cookbook:louisiana_creole_cuisine cookbook:texas_style_chicken_fried_steak recipeCuisine cookbook:new_england_cuisine cookbook:texas_style_chicken_fried_steak recipeIngredient "1/4 cup freshly ground black pepper, divided" cookbook:texas_style_chicken_fried_steak recipeIngredient "1 cup chicken broth" cookbook:texas_style_chicken_fried_steak recipeIngredient "1 cup whole milk, combined with 1/4 cup heavy cream" cookbook:texas_style_chicken_fried_steak recipeIngredient "1 Tbsp cayenne pepper" cookbook:texas_style_chicken_fried_steak recipeIngredient "1 Tbsp salt" cookbook:texas_style_chicken_fried_steak recipeIngredient "2 eggs, beaten" cookbook:texas_style_chicken_fried_steak recipeIngredient "2 Tbsp smoked paprika" cookbook:texas_style_chicken_fried_steak recipeIngredient "3 beef cube steaks, 1/2 inch thick" cookbook:texas_style_chicken_fried_steak recipeIngredient "3 Tbsp bacon drippings, divided" cookbook:texas_style_chicken_fried_steak recipeIngredient "All-purpose flour, plus 3 Tbsp" cookbook:texas_style_chicken_fried_steak recipeInstructions ["Season steaks with salt and 2 Tbsp freshly ground black pepper.","In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.","In another pie plate, place some all-purpose flour. Dredge battered steaks into flour.","Move to a cooling rack and let rest 10-15 minutes. Wash this once you start frying, or get a clean one.","Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 Tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.","Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250 degree oven.","Add remaining drippings and 3 Tbsp flour. Whisk continuously until blonde color is achieved.","Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by 3\/4.","Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.","Remove steaks to serving platters and drizzle with gravy. Serve warm."] cookbook:texas_style_chicken_fried_steak type cookbook:recipes cookbook:texas_style_chicken_fried_steak url https://en.wikibooks.org/wiki/Cookbook:Texas_Style_Chicken_Fried_Steak cookbook:texas type cookbook:cuisines cookbook:tex-mex_cooking name "Tex-Mex cooking" cookbook:tex-mex_cooking name "Tex-Mex Cooking" cookbook:tex-mex_cooking recipeCategory category:assemblages cookbook:tex-mex_cooking type cookbook:recipes cookbook:tex-mex_cooking url https://en.wikibooks.org/wiki/Cookbook:Tex-Mex_cooking cookbook:tex-mex_cooking url https://en.wikibooks.org/wiki/Cookbook:Tex-Mex_Cooking cookbook:tex-mex_cuisine label "tex-mex" cookbook:tex-mex_cuisine label "tex-mex cuisine" cookbook:tex-mex_cuisine name "Tex-Mex cuisine" cookbook:tex-mex_cuisine name "Tex-Mex Cuisine" cookbook:tex-mex_cuisine url https://en.wikibooks.org/wiki/Cookbook:Tex-Mex_cuisine cookbook:tex-mex_cuisine url https://en.wikibooks.org/wiki/Cookbook:Tex-Mex_Cuisine cookbook:tex-mex_sliders name "Tex-Mex Sliders" cookbook:tex-mex_sliders recipeCategory category:cumin_recipes cookbook:tex-mex_sliders recipeCategory category:ground_beef_recipes cookbook:tex-mex_sliders recipeCategory category:pan_fried_recipes cookbook:tex-mex_sliders recipeCategory category:recipes_with_metric_units cookbook:tex-mex_sliders recipeCategory category:sandwich_recipes cookbook:tex-mex_sliders recipeCategory category:tex-mex_recipes cookbook:tex-mex_sliders recipeInstructions ["Preheat an electric griddle to 350 degrees F.","Combine seasonings. Set aside.","Place meat out on a parchment-lined sheet pan and cover with plastic wrap. Roll out with a rolling pin until meat fills pan.","Remove entire sheet of parchment, including meat, from pan. Remove meat and cut into 16 equal patties with a pizza cutter.","Sprinkle both sides of each patty with seasoning mixture. Cook on preheated griddle 1 minute per side, putting cheese on cooked side after flipping.","Meanwhile, spread butter on each bun. Place a patty in each bun and close. Serve warm with desired condiments."] cookbook:tex-mex_sliders type cookbook:recipes cookbook:tex-mex_sliders url https://en.wikibooks.org/wiki/Cookbook:Tex-Mex_Sliders cookbook:tex-mex type cookbook:assemblages cookbook:tex-mex type cookbook:cuisines cookbook:textured_vegetable_protein label "textured soy" cookbook:textured_vegetable_protein label "textured vegetable protein" cookbook:textured_vegetable_protein label "tvp" cookbook:textured_vegetable_protein name "Textured Vegetable Protein" cookbook:textured_vegetable_protein name "TVP" cookbook:textured_vegetable_protein type cookbook:ingredients cookbook:textured_vegetable_protein url https://en.wikibooks.org/wiki/Cookbook:Textured_Vegetable_Protein cookbook:textured_vegetable_protein url https://en.wikibooks.org/wiki/Cookbook:TVP cookbook:thai_green_curry label "khaeng keaw wan" cookbook:thai_green_curry name "Khaeng Keaw Wan" cookbook:thai_green_curry name "Thai Green Curry" cookbook:thai_green_curry recipeCategory category:boiled_recipes cookbook:thai_green_curry recipeCategory category:chicken_recipes cookbook:thai_green_curry recipeCategory category:coconut_recipes cookbook:thai_green_curry recipeCategory category:curry_recipes cookbook:thai_green_curry recipeCategory category:main_course_recipes cookbook:thai_green_curry recipeCategory category:recipes_with_images cookbook:thai_green_curry recipeCategory category:recipes_with_metric_units cookbook:thai_green_curry recipeCategory category:thai_recipes cookbook:thai_green_curry recipeCuisine cookbook:cuisine_of_thailand cookbook:thai_green_curry recipeFoodstuff cookbook:chicken cookbook:thai_green_curry recipeFoodstuff cookbook:cilantro cookbook:thai_green_curry recipeFoodstuff cookbook:coconut_milk cookbook:thai_green_curry recipeFoodstuff cookbook:fish_sauce cookbook:thai_green_curry recipeFoodstuff cookbook:kaffir_lime_leaf cookbook:thai_green_curry recipeFoodstuff cookbook:lemongrass cookbook:thai_green_curry recipeFoodstuff cookbook:lime cookbook:thai_green_curry recipeFoodstuff cookbook:soy_sauce cookbook:thai_green_curry recipeFoodstuff cookbook:sugar cookbook:thai_green_curry recipeFoodstuff cookbook:vegetable_oil cookbook:thai_green_curry recipeIngredient "½-1 lime, juice only" cookbook:thai_green_curry recipeIngredient "1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)" cookbook:thai_green_curry recipeIngredient "1 tbsp soft dark brown sugar" cookbook:thai_green_curry recipeIngredient "1 tbsp vegetable oil" cookbook:thai_green_curry recipeIngredient "2 tbsp green curry paste (according to taste)" cookbook:thai_green_curry recipeIngredient "400ml (14 fl. oz.) coconut milk" cookbook:thai_green_curry recipeIngredient "6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)" cookbook:thai_green_curry recipeIngredient "750g (1½ lb.) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)" cookbook:thai_green_curry recipeIngredient "good shake of Thai fish sauce or light soy sauce" cookbook:thai_green_curry recipeIngredient "small handful of coriander (Cilantro), roughly chopped" cookbook:thai_green_curry recipeInstructions ["Heat the oil in a wok or large frying pan.","Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.","Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.","Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.","Stir in the coriander and lime juice.","Check for seasoning, adding more fish sauce or soy sauce if needed."] cookbook:thai_green_curry type cookbook:recipes cookbook:thai_green_curry url https://en.wikibooks.org/wiki/Cookbook:Khaeng_Keaw_Wan cookbook:thai_green_curry url https://en.wikibooks.org/wiki/Cookbook:Thai_Green_Curry cookbook:thai_grilled_chicken name "Thai Grilled Chicken" cookbook:thai_grilled_chicken recipeCategory category:asian_recipes cookbook:thai_grilled_chicken recipeCategory category:chicken_recipes cookbook:thai_grilled_chicken recipeCategory category:chile_recipes cookbook:thai_grilled_chicken recipeCategory category:featured_recipe_candidates cookbook:thai_grilled_chicken recipeCategory category:grilled_recipes cookbook:thai_grilled_chicken recipeCategory category:main_course_recipes cookbook:thai_grilled_chicken recipeCategory category:marinade_recipes cookbook:thai_grilled_chicken recipeCategory category:recipes_with_images cookbook:thai_grilled_chicken recipeIngredient "1 1/4 pounds chicken; about 4 boneless breast halves." cookbook:thai_grilled_chicken recipeIngredient "1/2 teaspoon cayenne pepper; flakes" cookbook:thai_grilled_chicken recipeIngredient "1/4 cup (60 ml) soy sauce" cookbook:thai_grilled_chicken recipeIngredient "1/4 cup soy sauce" cookbook:thai_grilled_chicken recipeIngredient "1 Tablespoon lime juice" cookbook:thai_grilled_chicken recipeIngredient "1 Tbsp (15 ml) fish sauce" cookbook:thai_grilled_chicken recipeIngredient "1 teaspoon garlic; minced" cookbook:thai_grilled_chicken recipeIngredient "1 Tsp (5 ml) Thai chile paste (recommended:Sriracha)" cookbook:thai_grilled_chicken recipeIngredient "2 Tablespoons honey" cookbook:thai_grilled_chicken recipeIngredient "2 Tbsp (30 ml) minced garlic" cookbook:thai_grilled_chicken recipeIngredient "2 Tbsp (30 ml) minced ginger" cookbook:thai_grilled_chicken recipeIngredient "2 Tbsp (30 ml) rice wine vinegar" cookbook:thai_grilled_chicken recipeIngredient "2 Thai bird chiles, stemmed" cookbook:thai_grilled_chicken recipeIngredient "4 (6-ounce / 170g) boneless skinless chicken breasts" cookbook:thai_grilled_chicken recipeIngredient "A flame-resistant towel tied into a roll with twine and soaked in oil" cookbook:thai_grilled_chicken recipeInstructions ["Prepare grill. Place chicken in shallow dish.","Combine soy sauce, garlic and pepper flakes in measuring cup. Pour over chicken, turning to coat.","Let stand 10 minutes.","Combine honey and lime juice in small bowl until blended. Set aside.","Place chicken on grid over medium coals. Brush with some marinade remaining in dish. Discard remaining marinade.","Cover, and grill for 5 minutes. Brush chicken with half of honey mixture, turn and brush with remaining mixture.","Grill until chicken is fully cooked."] cookbook:thai_grilled_chicken type cookbook:recipes cookbook:thai_grilled_chicken url https://en.wikibooks.org/wiki/Cookbook:Thai_Grilled_Chicken cookbook:thailand type cookbook:cuisines cookbook:thailand type cookbook:cuisines_by_country cookbook:thai_lemonade name "Thai Lemonade" cookbook:thai_lemonade recipeCategory category:beverage_recipes cookbook:thai_lemonade recipeCategory category:lemon_recipes cookbook:thai_lemonade recipeCategory category:thai_recipes cookbook:thai_lemonade recipeCuisine cookbook:cuisine_of_thailand cookbook:thai_lemonade recipeIngredient "100 grams of sugar" cookbook:thai_lemonade recipeIngredient "125 ml of water" cookbook:thai_lemonade recipeIngredient "1 liter of carbonated water" cookbook:thai_lemonade recipeIngredient "2 branches of lemon grass" cookbook:thai_lemonade recipeIngredient "a 2 cm piece of ginger, pealed and cut into pieces" cookbook:thai_lemonade recipeIngredient "some lime for presentation" cookbook:thai_lemonade recipeInstructions ["Bring the water to a boil with the sugar, lemon grass and ginger.","Boil for 20 minutes.","Allow the syrup to cool, remove lemon grass and ginger.","Pour the syrup in 4 large glasses and add the carbonated water.","Finish with lime discs."] cookbook:thai_lemonade type cookbook:recipes cookbook:thai_lemonade url https://en.wikibooks.org/wiki/Cookbook:Thai_Lemonade cookbook:thai_shrimp name "Thai Shrimp" cookbook:thai_shrimp recipeCategory category:asian_recipes cookbook:thai_shrimp recipeCategory category:chile_recipes cookbook:thai_shrimp recipeCategory category:main_course_recipes cookbook:thai_shrimp recipeCategory category:shrimp_recipes cookbook:thai_shrimp recipeIngredient "1/2 cup chicken broth" cookbook:thai_shrimp recipeIngredient "1/4 cup soy sauce" cookbook:thai_shrimp recipeIngredient "1/4 green bell pepper, julienned" cookbook:thai_shrimp recipeIngredient "1/4 red bell pepper, julienned" cookbook:thai_shrimp recipeIngredient "1 tbs peanut oil" cookbook:thai_shrimp recipeIngredient "1 tbs sugar" cookbook:thai_shrimp recipeIngredient "1 tbs toasted sesame seeds" cookbook:thai_shrimp recipeIngredient "2-3 tbs Thai chile paste" cookbook:thai_shrimp recipeIngredient "24 jumbo peeled deveined shrimp" cookbook:thai_shrimp recipeIngredient "2 tbs rice wine vinegar" cookbook:thai_shrimp recipeIngredient "2 tsp cornstarch" cookbook:thai_shrimp recipeIngredient "2 tsp minced garlic" cookbook:thai_shrimp recipeIngredient "2 tsp sesame oil" cookbook:thai_shrimp recipeIngredient "Hot cooked rice or noodles (optional)" cookbook:thai_shrimp recipeIngredient "Salt and pepper, to taste" cookbook:thai_shrimp recipeInstructions ["Combine soy sauce, paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.","Preheat a large saut\u00e9 pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm.","Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.","Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to 1\/4 cup.","Add shrimp and vegetables back to pan and toss. Heat through.","Garnish with sesame seeds and serve immediately over rice or noodles."] cookbook:thai_shrimp type cookbook:recipes cookbook:thai_shrimp url https://en.wikibooks.org/wiki/Cookbook:Thai_Shrimp cookbook:thalassery_biryani label "thalassery biryani" cookbook:thalassery_biryani name "Thalassery biryani" cookbook:thalassery_biryani name "Thalassery Biryani" cookbook:thalassery_biryani recipeCategory category:chicken_recipes cookbook:thalassery_biryani recipeCategory category:indian_recipes cookbook:thalassery_biryani recipeCategory category:medium_difficulty_recipes cookbook:thalassery_biryani recipeCategory category:recipes_with_images cookbook:thalassery_biryani recipeCategory category:rice_recipes cookbook:thalassery_biryani recipeCookingTechnique cookbook:simmering cookbook:thalassery_biryani recipeCuisine cookbook:cuisine_of_india cookbook:thalassery_biryani recipeFoodstuff cookbook:onion cookbook:thalassery_biryani recipeFoodstuff cookbook:turmeric cookbook:thalassery_biryani recipeInstructions ["Specially dressed Chicken (comparatively larger pieces than used for curry) is immersed in water(Marination ~ 20-30 minutes) and then thoroughly washed.","Preparation of Ghee-rice","Khaima\/Jeerakasala is cleaned(washed) with out presoaking.","Ghee and small amount of Dalda (Vanaspati) boiled in a Kadai. The drained rice is added and fried for a few minutes.","Water is added to this. Ratio of rice:water is 1: 1+3\/4.","Cinnamon,cloves, cardamom, bay leaf, Indian white poppy seeds and Star anise(optional) are added.","Add lemon juice and adequate water and reduce the flame to simmer mode. Close the pan with a lid and continue the cooking till all the water is absorbed.","Preparation of Masala","Coconut oil and a little Ghee is boiled in a deep kadai and chopped onions, Cashew nuts, Sultana raisins are fried until it turns Caramel colour. 1\/4 th of the fried Onion is separated from this to add in masala.","In a deep Kadai chopped tomatoes and a little water are stirred. No oil is used in the chicken masala.","When tomatoes soften add crushed ginger, garlic, chopped green chili, chopped shallot and stir, until the raw smell fades.","Add fennel seeds, cumin seeds, turmeric powder, mace, red chili powder is in adequate amount.","Chicken is added finally to the masala and mixed with it and cooked by covering with lid. It needs to be stirred intermittently to prevent burning and sticking of masala on the dish.","Once it is almost cooked add the fried Onion which was separated before, Lemon juice, Garam masala powder, Chopped coriander leaves and Pudina (mint) leaves. The flame is now adjusted to simmer mode.","Add Black pepper powder, Beaten Curd and cook till the Chicken and masala blend together.<ref name=Ref1\/>","Coalescing the Chicken masala and Ghee-rice","Garnishing is done on the ghee rice by adding the 3\/4 th of the remaining fry of Onion, Cashew nuts and Sultana raisins, a pinch of artificial colour (yellow\/ orange) sprinkled over the rice, Saffron dipped in milk, Edible Rose water, Coriander leaves and Star anise (Optional)<ref name=Ref1\/>.","Dum is the final stage of preparation. This is done by layering masala and rice and tightly sealing the lid by a maida dough or even using a loincloth. Hot coal or charcoal is placed on the lid while cooking. The flame need to be in a simmer mode in this stage of preparation<ref name=Ref1\/>."] cookbook:thalassery_biryani recipeNotes "*The rice is different in Thalassery biryani. A small-grained, thin(not round), good aroma, variant of rice known as '''Khaima\/Jeerkasala''' [http:\/\/ml.wikipedia.org\/wiki\/Jeerakasala] is used. Basmati rice is not used to make Thalassery biryani. *Khaima\/Jeerakasala rice do not require Pre-soaking and Post-draining of water after preparation, like the usual rice varieties. *No oil is used for chicken base and chicken is not fried before adding to the masala<ref name=Ref1\/>. *{{cite book *{{cite book *{{cite book *{{cite web||last=Aji|first=Suhaina |url=http:\/\/www.mysingaporekitchen.com\/2012\/11\/thalassery-biriyani.html |title= Thalassery Biriyani|publisher=http:\/\/www.mysingaporekitchen.com\/ |date=2012-11-16 |accessdate=2013-07-04}} *{{cite web|url=http:\/\/anzzcafe.com\/thalassery-chicken-dum-biryani\/ |title=Thalassery Chicken Dum Biryani |publisher=AnzzCafe |date=2011-06-27 |accessdate=2013-07-04}} *{{cite web|title=Biriyani Chammanthi(chutney) {{!}} Green Chammanthi|url=http:\/\/www.erivumpuliyumm.com\/2013\/04\/biriyani-chammanthichutney-green.html|work=http:\/\/www.erivumpuliyumm.com\/|publisher=Julie|accessdate=18 July 2013|author=Julie|date=17 April 2013}} *{{cite web|title=Thalassery Chicken Biriyani (Step by step pictures)|url=http:\/\/www.erivumpuliyumm.com\/2013\/04\/thalassery-chicken-biriyani-step-by.html|work=Erivumpuliyumm.com|publisher=Julie|accessdate=18 July 2013|author=Julie|date=16 April 2013}} *{{cite web|url=http:\/\/keraladishes.com\/non-vegetarian\/ghee-rice-malabar-style\/ |title=Ghee Rice (Malabar Style) &#124; Kerala dishes &#124; Find recipes and make delicious |publisher=Kerala dishes |date=2010-11-30 |accessdate=2013-07-19}} " cookbook:thalassery_biryani type cookbook:recipes cookbook:thalassery_biryani url https://en.wikibooks.org/wiki/Cookbook:Thalassery_biryani cookbook:thalassery_biryani url https://en.wikibooks.org/wiki/Cookbook:Thalassery_Biryani cookbook:the_concoction label "the concoction" cookbook:the_dip difficulty 2 cookbook:the_dip label "the dip" cookbook:the_dip name "The Dip" cookbook:the_dip recipeCategory category:appetizer_recipes cookbook:the_dip recipeCategory category:dip_recipes cookbook:the_dip recipeCategory category:easy_recipes cookbook:the_dip recipeCategory category:mayonnaise_recipes cookbook:the_dip recipeCategory category:microwave_recipes cookbook:the_dip recipeCategory category:recipes_with_metric_units cookbook:the_dip recipeIngredient "1 cup mayonaise" cookbook:the_dip recipeIngredient "1 package of (6) 6" (15cm) pita pockets" cookbook:the_dip recipeIngredient "1 small tomato" cookbook:the_dip recipeIngredient "2 green onions" cookbook:the_dip recipeIngredient "3oz (80g) black olives" cookbook:the_dip recipeIngredient "4oz (110g) can diced green chiles" cookbook:the_dip recipeIngredient "8oz (225g) sharp cheddar cheese" cookbook:the_dip recipeIngredient "garlic powder" cookbook:the_dip recipeIngredient "Hot sauce" cookbook:the_dip recipeInstructions ["Slice pitas as you would a pizza, into triangles.","Separate pita triangles into halves.","Place pita triangles on a cookie sheet, inside surface up.","place in oven to toast until golden brown, but not dark and bitter.","This results in novel chips used to scoop the dip.","Dice 1 tomato","Slice the olives into rings approximately 1\/4 inches.","Slice the green onions into lengths approximately 1\/4 inches.","Shred the cheddar cheese or dice into small chunks.","Place the shredded cheese in a microwave safe bowl.","Add the mayonnaise.","Add the small can of diced chiles.","Add 1\/2 of the olives you've sliced (1.5oz (45g)).","Add garlic powder to taste (approximately 2 tablespoon).","Add hot sauce to taste (approximately 2 tablespoons).","Mix thoroughly.","Microwave on high until the edges liquefy and bubble.","Mix the bowl until it is all of the same constancy.","Repeat process until the whole bowl is creamy and a rich orange color.","Remove bowl from the microwave when everything is homogeneous.","Standard garnishing technique calls for arranging the remaining black olives, green onions and diced tomatoes into a bulls-eye pattern.","garnish dip with the other half of the sliced black olives, all the sliced green onions and all the diced tomatoes.","Place these on top of the dip. They will float on top.","Place pita chips in a bowl next to The Dip.","Enjoy!"] cookbook:the_dip recipeYield 2-6 people cookbook:the_dip totalTime "10-20 minutes" cookbook:the_dip type cookbook:recipes cookbook:the_dip url https://en.wikibooks.org/wiki/Cookbook:The_Dip cookbook:the_original_sacher_torte name "The Original Sacher Torte" cookbook:the_original_sacher_torte recipeCategory category:recipes_with_images cookbook:the_original_sacher_torte recipeCategory category:recipes_without_servings cookbook:the_original_sacher_torte recipeInstructions ["Preheat the oven to 275\u00b0F (140\u00b0C or Gas Mark).","Beat butter until creamy.","Melt chocolate. Add sugar and chocolate to butter; stir.","Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8-9" cake tin. Pour mixture in.","Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool. Cut the top off and turn bottom up.","Heat apricot jam slightly and spread over top. Cover with chocolate icing, prepared as follows: Cook sugar and water to a thin thread.","Melt chocolate in top of double boiler.","Add sugar gradually to chocolate.","Stir constantly until icing coats the spoon.","Pour on top of cake."] cookbook:the_original_sacher_torte type cookbook:recipes cookbook:the_original_sacher_torte url https://en.wikibooks.org/wiki/Cookbook:The_Original_Sacher_Torte cookbook:thermal_cooking label "thermal cooking" cookbook:thermal_cooking name "Thermal Cooking" cookbook:thermal_cooking type cookbook:cooking_techniques cookbook:thermal_cooking url https://en.wikibooks.org/wiki/Cookbook:Thermal_Cooking cookbook:the_trinity label "trinity" cookbook:the_trinity name "The Trinity" cookbook:the_trinity type cookbook:ingredients cookbook:the_trinity type cookbook:vegetable cookbook:the_trinity url https://en.wikibooks.org/wiki/Cookbook:The_Trinity cookbook:thick-crust_pizza label "thick-crust pizza" cookbook:thick-crust_pizza name "Thick-crust pizza" cookbook:thick-crust_pizza name "Thick-Crust Pizza" cookbook:thick-crust_pizza recipeCategory category:baked_recipes cookbook:thick-crust_pizza recipeCategory category:main_course_recipes cookbook:thick-crust_pizza recipeCategory category:pizza_recipes cookbook:thick-crust_pizza recipeIngredient "1/4 teaspoon oregano" cookbook:thick-crust_pizza recipeIngredient "1/4 teaspoon pepper" cookbook:thick-crust_pizza recipeIngredient "1 can of tuttorosso tomato sauce (12 oz)" cookbook:thick-crust_pizza recipeIngredient "1 tablespoon crushed garlic" cookbook:thick-crust_pizza recipeIngredient "1 teaspoon basil" cookbook:thick-crust_pizza recipeIngredient "1 teaspoon parsley" cookbook:thick-crust_pizza recipeIngredient "1 teaspoon salt" cookbook:thick-crust_pizza recipeIngredient "1 teaspoon sugar" cookbook:thick-crust_pizza recipeIngredient "2-3 tablespoons vegetable oil" cookbook:thick-crust_pizza recipeIngredient "2 packets yeast" cookbook:thick-crust_pizza recipeIngredient "6+ cups flour" cookbook:thick-crust_pizza recipeIngredient "Mozzarella cheese" cookbook:thick-crust_pizza recipeIngredient "Various toppings - pepperoni, onions, peppers" cookbook:thick-crust_pizza type cookbook:recipes cookbook:thick-crust_pizza url https://en.wikibooks.org/wiki/Cookbook:Thick-crust_pizza cookbook:thick-crust_pizza url https://en.wikibooks.org/wiki/Cookbook:Thick-Crust_Pizza cookbook:thickener label "thickener" cookbook:thickener label "thickening agent" cookbook:thin_fish_fillets difficulty 1 cookbook:thin_fish_fillets name "Thin Fish Fillets" cookbook:thin_fish_fillets recipeCategory category:american_recipes cookbook:thin_fish_fillets recipeCategory category:broiled_recipes cookbook:thin_fish_fillets recipeCategory category:fish_recipes cookbook:thin_fish_fillets recipeCategory category:gluten-free_recipes cookbook:thin_fish_fillets recipeCategory category:inexpensive_recipes cookbook:thin_fish_fillets recipeCategory category:main_course_recipes cookbook:thin_fish_fillets recipeCategory category:very_easy_recipes cookbook:thin_fish_fillets recipeCookingTechnique cookbook:broiling cookbook:thin_fish_fillets recipeCuisine cookbook:cuisine_of_the_united_states cookbook:thin_fish_fillets recipeCuisine cookbook:louisiana_creole_cuisine cookbook:thin_fish_fillets recipeCuisine cookbook:new_england_cuisine cookbook:thin_fish_fillets recipeFoodstuff cookbook:butter cookbook:thin_fish_fillets recipeFoodstuff cookbook:fish cookbook:thin_fish_fillets recipeFoodstuff cookbook:lemon cookbook:thin_fish_fillets recipeFoodstuff cookbook:olive_oil cookbook:thin_fish_fillets recipeFoodstuff cookbook:pepper cookbook:thin_fish_fillets recipeFoodstuff cookbook:salt cookbook:thin_fish_fillets recipeFoodstuff cookbook:wine cookbook:thin_fish_fillets recipeIngredient "½ cup dry vermouth" cookbook:thin_fish_fillets recipeIngredient "2 Tablespoon (¼ stick) unsalted butter, softened" cookbook:thin_fish_fillets recipeIngredient "4 (6-ounce) flounder or other flat fish fillets" cookbook:thin_fish_fillets recipeIngredient "4 lemon wedges" cookbook:thin_fish_fillets recipeIngredient "Freshly ground black pepper" cookbook:thin_fish_fillets recipeIngredient "Olive Oil" cookbook:thin_fish_fillets recipeIngredient "salt" cookbook:thin_fish_fillets recipeInstructions ["At least 20 minutes before you plan to cook, preheat broiler.","Lightly oil bottom of a 9- by 13-inch ovenproof dish.","Arrange fillets in a single layer in the dish.","Pour in vermouth, using only enough to be about \u00bd inch deep.","Put pan under broiler and broil the fish as close to the heat as possible for about 2 minutes.","Remove and quickly spread softened butter over the fillets.","Return the pan to the broiler and cook for about 5 minutes more, until fish is just cooked through.","Remove fish from the broiler.","Salt and pepper each fillet and serve it with lemon wedges."] cookbook:thin_fish_fillets recipeYield 4 cookbook:thin_fish_fillets totalTime "¾ hour" cookbook:thin_fish_fillets type cookbook:recipes cookbook:thin_fish_fillets url https://en.wikibooks.org/wiki/Cookbook:Thin_Fish_Fillets cookbook:thong_yib label "thong yib" cookbook:thong_yib name "Thong Yib" cookbook:thong_yib recipeCategory category:dessert_recipes cookbook:thong_yib recipeCategory category:egg_recipes cookbook:thong_yib recipeCategory category:thai_recipes cookbook:thong_yib recipeCuisine cookbook:cuisine_of_thailand cookbook:thong_yib recipeIngredient "15 duck eggs" cookbook:thong_yib recipeIngredient "6 cups of jasmine water" cookbook:thong_yib recipeIngredient "7 cups of sugar" cookbook:thong_yib type cookbook:recipes cookbook:thong_yib url https://en.wikibooks.org/wiki/Cookbook:Thong_Yib cookbook:thousand_island_dressing difficulty 1 cookbook:thousand_island_dressing label "thousand island dressing" cookbook:thousand_island_dressing name "Thousand Island Dressing" cookbook:thousand_island_dressing recipeCategory category:californian_recipes cookbook:thousand_island_dressing recipeCategory category:mayonnaise_recipes cookbook:thousand_island_dressing recipeCategory category:recipes_with_metric_units cookbook:thousand_island_dressing recipeCategory category:salad_dressing_recipes cookbook:thousand_island_dressing recipeCategory category:very_easy_recipes cookbook:thousand_island_dressing recipeCuisine cookbook:cuisine_of_california cookbook:thousand_island_dressing recipeEquipment cookbook:blender cookbook:thousand_island_dressing recipeIngredient "1/4 cup (60 ml) ketchup" cookbook:thousand_island_dressing recipeIngredient "1/4 teaspoon (1 ml) salt" cookbook:thousand_island_dressing recipeIngredient "1 cup (235 ml) mayonnaise" cookbook:thousand_island_dressing recipeIngredient "1 tablespoon (15 ml) granulated sugar" cookbook:thousand_island_dressing recipeIngredient "1 tablespoon (15 ml) sweet pickle relish" cookbook:thousand_island_dressing recipeIngredient "2 tablespoons (30 ml) white vinegar" cookbook:thousand_island_dressing recipeIngredient "2 teaspoons (10 ml) finely minced onions" cookbook:thousand_island_dressing recipeIngredient "dash of pepper" cookbook:thousand_island_dressing recipeInstructions ["Combine all ingredients in a blender, and process till smooth. The goal is to have a pink smooth sauce.","Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use."] cookbook:thousand_island_dressing recipeNotes "# Instead of using the blender, whisk the ingredients in a bowl. * Keep refrigerated " cookbook:thousand_island_dressing recipeYield 6 (1/4 cup each) cookbook:thousand_island_dressing totalTime "10 minutes" cookbook:thousand_island_dressing type cookbook:recipes cookbook:thousand_island_dressing url https://en.wikibooks.org/wiki/Cookbook:Thousand_Island_Dressing cookbook:thousand_island recipeCategory category:californian_recipes cookbook:thousand_island recipeCategory category:salad_dressing_recipes cookbook:thousand_island recipeCuisine cookbook:cuisine_of_california cookbook:thousand_island type cookbook:recipes cookbook:three_bean_confetti_salad difficulty 1 cookbook:three_bean_confetti_salad label "three bean confetti salad" cookbook:_three_bean_confetti_salad label "three bean salad" cookbook:three_bean_confetti_salad label "three bean salad" cookbook:three_bean_confetti_salad name "Three Bean Confetti Salad" cookbook:three_bean_confetti_salad recipeCategory category:american_recipes cookbook:three_bean_confetti_salad recipeCategory category:bean_recipes cookbook:three_bean_confetti_salad recipeCategory category:camping_recipes cookbook:three_bean_confetti_salad recipeCategory category:corn_recipes cookbook:three_bean_confetti_salad recipeCategory category:gluten-free_recipes cookbook:three_bean_confetti_salad recipeCategory category:salad_recipes cookbook:three_bean_confetti_salad recipeCategory category:tomato_recipes cookbook:three_bean_confetti_salad recipeCategory category:vegetarian_recipes cookbook:three_bean_confetti_salad recipeCategory category:very_easy_recipes cookbook:three_bean_confetti_salad recipeCuisine cookbook:cuisine_of_the_united_states cookbook:three_bean_confetti_salad recipeCuisine cookbook:louisiana_creole_cuisine cookbook:three_bean_confetti_salad recipeCuisine cookbook:new_england_cuisine cookbook:three_bean_confetti_salad recipeFoodstuff cookbook:black_bean cookbook:three_bean_confetti_salad recipeFoodstuff cookbook:corn cookbook:three_bean_confetti_salad recipeFoodstuff cookbook:garlic cookbook:three_bean_confetti_salad recipeFoodstuff cookbook:kidney_bean cookbook:three_bean_confetti_salad recipeFoodstuff cookbook:pepper cookbook:three_bean_confetti_salad recipeFoodstuff cookbook:pinto_bean cookbook:three_bean_confetti_salad recipeFoodstuff cookbook:tomato cookbook:three_bean_confetti_salad recipeIngredient "½ cup fat-free Italian salad dressing" cookbook:three_bean_confetti_salad recipeIngredient "¼ teaspoon pepper" cookbook:three_bean_confetti_salad recipeIngredient "1 (12-ounce) can black beans, rinsed and drained" cookbook:three_bean_confetti_salad recipeIngredient "1 (14½-ounce) can diced tomatoes with roasted garlic, undrained" cookbook:three_bean_confetti_salad recipeIngredient "1 (15-ounce) can pinto beans, rinsed and drained" cookbook:three_bean_confetti_salad recipeIngredient "1 (15-ounce) can red kidney beans, rinsed and drained" cookbook:three_bean_confetti_salad recipeIngredient "1 (8¾-ounce) can whole kernel corn, drained" cookbook:three_bean_confetti_salad recipeIngredient "2 teaspoons Italian seasoning" cookbook:three_bean_confetti_salad recipeInstructions ["In a bowl, mix together beans, corn, tomatoes, Italian salad dressing, Italian seasoning and pepper.","Serve chilled or at room temperature."] cookbook:three_bean_confetti_salad recipeYield 8 cookbook:three_bean_confetti_salad totalTime "what? 10 minutes?" cookbook:three_bean_confetti_salad type cookbook:recipes cookbook:three_bean_confetti_salad url https://en.wikibooks.org/wiki/Cookbook:Three_Bean_Confetti_Salad cookbook:three_ginger_soup label "three ginger soup" cookbook:three_ginger_soup name "Three Ginger Soup" cookbook:three_ginger_soup recipeCategory category:french_recipes cookbook:three_ginger_soup recipeCategory category:ginger_recipes cookbook:three_ginger_soup recipeCategory category:orange_recipes cookbook:three_ginger_soup recipeCategory category:soup_recipes cookbook:three_ginger_soup recipeCategory category:tomato_recipes cookbook:three_ginger_soup recipeCategory category:vegan_recipes cookbook:three_ginger_soup recipeCategory category:vegetarian_recipes cookbook:three_ginger_soup recipeCookingTechnique cookbook:browning cookbook:three_ginger_soup recipeCookingTechnique cookbook:chopping cookbook:three_ginger_soup recipeCookingTechnique cookbook:frying cookbook:three_ginger_soup recipeCookingTechnique cookbook:simmering cookbook:three_ginger_soup recipeCuisine cookbook:cuisine_of_france cookbook:three_ginger_soup recipeCuisine cookbook:vegan_cuisine cookbook:three_ginger_soup recipeFoodstuff cookbook:bay_leaf cookbook:three_ginger_soup recipeFoodstuff cookbook:carrot cookbook:three_ginger_soup recipeFoodstuff cookbook:ginger cookbook:three_ginger_soup recipeFoodstuff cookbook:mix cookbook:three_ginger_soup recipeFoodstuff cookbook:olive_oil cookbook:three_ginger_soup recipeFoodstuff cookbook:onion cookbook:three_ginger_soup recipeFoodstuff cookbook:orange cookbook:three_ginger_soup recipeFoodstuff cookbook:parsley cookbook:three_ginger_soup recipeFoodstuff cookbook:salt cookbook:three_ginger_soup recipeFoodstuff cookbook:thyme cookbook:three_ginger_soup recipeFoodstuff cookbook:tomato cookbook:three_ginger_soup recipeIngredient "150g onions" cookbook:three_ginger_soup recipeIngredient "1 bay leaf" cookbook:three_ginger_soup recipeIngredient "1 large carrot" cookbook:three_ginger_soup recipeIngredient "1L fresh tomato juice" cookbook:three_ginger_soup recipeIngredient "1L fresh, unsweetened orange juice" cookbook:three_ginger_soup recipeIngredient "1 tsp. chopped parsley" cookbook:three_ginger_soup recipeIngredient "1 tsp. dried ginger powder" cookbook:three_ginger_soup recipeIngredient "1 tsp. salt" cookbook:three_ginger_soup recipeIngredient "1 twig thyme" cookbook:three_ginger_soup recipeIngredient "2 Tbsp. olive oil" cookbook:three_ginger_soup recipeIngredient "3 tsp. finely grated fresh ginger root" cookbook:three_ginger_soup recipeIngredient "3 tsp. stem ginger in sugar syrup" cookbook:three_ginger_soup recipeInstructions ["Peel, chop and fry the onions; do not brown","Peel & chop the carrot","Mix all except stem ginger together and simmer for forty (40) minutes","Finely chop the stem ginger.","Liquidize, add 3 teaspoons of finely chopped stem ginger","Reheat, check seasoning, and serve."] cookbook:three_ginger_soup type cookbook:recipes cookbook:three_ginger_soup url https://en.wikibooks.org/wiki/Cookbook:Three_Ginger_Soup cookbook:three-meat_stew difficulty 3 cookbook:three-meat_stew name "Three-Meat Stew" cookbook:three-meat_stew recipeCategory category:american_recipes cookbook:three-meat_stew recipeCategory category:bacon_recipes cookbook:three-meat_stew recipeCategory category:camping_recipes cookbook:three-meat_stew recipeCategory category:chicken_recipes cookbook:three-meat_stew recipeCategory category:meat_recipes cookbook:three-meat_stew recipeCategory category:medium_difficulty_recipes cookbook:three-meat_stew recipeCategory category:sausage_recipes cookbook:three-meat_stew recipeCookingTechnique cookbook:chopping cookbook:three-meat_stew recipeCookingTechnique cookbook:frying cookbook:three-meat_stew recipeCuisine cookbook:cuisine_of_the_united_states cookbook:three-meat_stew recipeCuisine cookbook:louisiana_creole_cuisine cookbook:three-meat_stew recipeCuisine cookbook:new_england_cuisine cookbook:three-meat_stew recipeFoodstuff cookbook:bacon cookbook:three-meat_stew recipeFoodstuff cookbook:chicken cookbook:three-meat_stew recipeFoodstuff cookbook:sausage cookbook:three-meat_stew recipeIngredient "½ pack bacon" cookbook:three-meat_stew recipeIngredient "2 big chicken legs, chopped up" cookbook:three-meat_stew recipeIngredient "8 to 10 sausage links" cookbook:three-meat_stew recipeInstructions ["Fry it all together in a big cast iron pan.","Every few minutes, pour off some of the grease drippings. ''Be careful!''","Cook until everything is good and crispy."] cookbook:three-meat_stew recipeYield 6 cookbook:three-meat_stew totalTime "1 hour" cookbook:three-meat_stew type cookbook:recipes cookbook:three-meat_stew url https://en.wikibooks.org/wiki/Cookbook:Three-Meat_Stew cookbook:three_sisters_stew label "three sisters stew" cookbook:three_sisters_stew name "Three Sisters Stew" cookbook:three_sisters_stew recipeCategory category:bean_recipes cookbook:three_sisters_stew recipeCategory category:boiled_recipes cookbook:three_sisters_stew recipeCategory category:corn_recipes cookbook:three_sisters_stew recipeCategory category:native_american_recipes cookbook:three_sisters_stew recipeCategory category:squash_recipes cookbook:three_sisters_stew recipeCategory category:stew_recipes cookbook:three_sisters_stew recipeCategory category:vegan_recipes cookbook:three_sisters_stew recipeCuisine cookbook:native_american_cuisine cookbook:three_sisters_stew recipeCuisine cookbook:vegan_cuisine cookbook:three_sisters_stew recipeIngredient "1/2 medium green or red bell pepper, cut into short, narrow strips" cookbook:three_sisters_stew recipeIngredient "14 to 16 ounce can diced tomatoes, with liquid" cookbook:three_sisters_stew recipeIngredient "1 cup water or home made vegetable stock" cookbook:three_sisters_stew recipeIngredient "1 medium onion, chopped" cookbook:three_sisters_stew recipeIngredient "1 or 2 fresh hot chiles, seeded and minced" cookbook:three_sisters_stew recipeIngredient "1 small pumpkin or 1 large butternut or carnival squash (about 2 pounds)" cookbook:three_sisters_stew recipeIngredient "1 tablespoon olive oil" cookbook:three_sisters_stew recipeIngredient "1 teaspoon each: ground cumin, dried oregano" cookbook:three_sisters_stew recipeIngredient "2 cloves garlic, minced" cookbook:three_sisters_stew recipeIngredient "2 cups cooked or canned pinto beans" cookbook:three_sisters_stew recipeIngredient "2 cups corn kernels (from 2 large or medium ears)" cookbook:three_sisters_stew recipeIngredient "3 to 4 tablespoons fresh cilantro, minced" cookbook:three_sisters_stew recipeIngredient "salt and freshly ground pepper, to taste" cookbook:three_sisters_stew recipeInstructions ["Preheat the oven to 400 degrees Fahrenheit","Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan.","Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.","Heat the oil in a soup pot. Add the onion and saut\u00e9 over medium-low heat until translucent. Add the garlic and continue to saut\u00e9 until the onion is golden.","Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.","If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls."] cookbook:three_sisters_stew type cookbook:recipes cookbook:three_sisters_stew url https://en.wikibooks.org/wiki/Cookbook:Three_Sisters_Stew cookbook:thumbprint_jam_cookies difficulty 2 cookbook:thumbprint_jam_cookies label "thumbprint jam cookies" cookbook:thumbprint_jam_cookies name "Thumbprint Jam Cookies" cookbook:thumbprint_jam_cookies recipeCategory category:baking_recipes cookbook:thumbprint_jam_cookies recipeCategory category:cookie_recipes cookbook:thumbprint_jam_cookies recipeCategory category:dessert_recipes cookbook:thumbprint_jam_cookies recipeCategory category:easy_recipes cookbook:thumbprint_jam_cookies recipeCategory category:jam_and_jelly_recipes cookbook:thumbprint_jam_cookies recipeCategory category:recipes_with_metric_units cookbook:thumbprint_jam_cookies recipeEquipment cookbook:mixing_bowl cookbook:thumbprint_jam_cookies recipeFoodstuff cookbook:baking_powder cookbook:thumbprint_jam_cookies recipeFoodstuff cookbook:butter cookbook:thumbprint_jam_cookies recipeFoodstuff cookbook:egg cookbook:thumbprint_jam_cookies recipeFoodstuff cookbook:flour cookbook:thumbprint_jam_cookies recipeFoodstuff cookbook:sugar cookbook:thumbprint_jam_cookies recipeFoodstuff cookbook:vanilla cookbook:thumbprint_jam_cookies recipeIngredient "1 1/2 cup (360g) all-purpose flour" cookbook:thumbprint_jam_cookies recipeIngredient "1/2 cup (120g) jam (raspberry/strawberry)" cookbook:thumbprint_jam_cookies recipeIngredient "1/2 teaspoon baking powder" cookbook:thumbprint_jam_cookies recipeIngredient "1 cup (240g) soft butter" cookbook:thumbprint_jam_cookies recipeIngredient "1 cup (240g) white sugar" cookbook:thumbprint_jam_cookies recipeIngredient "1 egg" cookbook:thumbprint_jam_cookies recipeIngredient "2 teaspoons vanilla" cookbook:thumbprint_jam_cookies recipeInstructions ["In a mixer, cream together the butter and sugar.","Once creamed, add the egg and vanilla. Beat until smooth.","In a mixing bowl, stir together the flour and baking powder.","Add flour to creamed mixture. Beat on low speed until thoroughly combined.","Portion out the dough into round, firm balls. Place on sheet pan. Using the end of a wooden spoon, press down on the dough ball to form wells.","Fill each well with jam. Do not overfill the well, as they will overflow and burn. For the same reason, keep the edges of the dough clean.","Bake at 300\u00b0F (160c) for 22-24 minutes, until a light golden brown."] cookbook:thumbprint_jam_cookies recipeNotes "*These cookies taste best when still warm. " cookbook:thumbprint_jam_cookies recipeYield 20 cookbook:thumbprint_jam_cookies totalTime "20 - 25 minutes" cookbook:thumbprint_jam_cookies type cookbook:recipes cookbook:thumbprint_jam_cookies url https://en.wikibooks.org/wiki/Cookbook:Thumbprint_Jam_Cookies cookbook:thyme label "dried thyme" cookbook:thyme label "fresh thyme" cookbook:thyme label "minced fresh thyme" cookbook:thyme label "thyme" cookbook:thyme name "Thyme" cookbook:thyme type cookbook:cookbook_stubs cookbook:thyme type cookbook:ingredients cookbook:thyme type cookbook:spices_and_herbs cookbook:thyme url https://en.wikibooks.org/wiki/Cookbook:Thyme cookbook:tibetan_steamed_dumplings_(momo) label "momos" cookbook:tibetan_steamed_dumplings_(momo) name "Momo" cookbook:tibetan_steamed_dumplings_(momo) name "Tibetan Steamed Dumplings (Momo)" cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:appetizer_recipes cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:dumpling_recipes cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:meat_recipes cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:nepali_recipes cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:recipes_with_images cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:recipes_without_cooking_time cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:recipes_without_servings cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:steamed_recipes cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:tibetan_recipes cookbook:tibetan_steamed_dumplings_(momo) recipeCategory category:vegetable_recipes cookbook:tibetan_steamed_dumplings_(momo) recipeCuisine cookbook:cuisine_of_nepal cookbook:tibetan_steamed_dumplings_(momo) type cookbook:recipes cookbook:tibetan_steamed_dumplings_(momo) url https://en.wikibooks.org/wiki/Cookbook:Momo cookbook:tibetan_steamed_dumplings_(momo) url https://en.wikibooks.org/wiki/Cookbook:Tibetan_Steamed_Dumplings_(Momo) cookbook:tico label "tico" cookbook:tigernut label "chufa" cookbook:tigernut label "horchata de chufas" cookbook:tigernut name "Tigernut" cookbook:tigernut type cookbook:ingredients cookbook:tigernut type cookbook:vegetable cookbook:tigernut url https://en.wikibooks.org/wiki/Cookbook:Tigernut cookbook:tigiega_bil_haxu label "tigiega bil haxu" cookbook:tikka recipeCategory category:chicken_recipes cookbook:tikka type cookbook:recipes cookbook:timpana label "timpana" cookbook:tippaleipä label "tippaleipä" cookbook:tips_to_great_pork_ribs name "Secrets to Great Pork Ribs" cookbook:tips_to_great_pork_ribs name "Secrets to Great Ribs" cookbook:tips_to_great_pork_ribs name "Secrets To Great Ribs" cookbook:tips_to_great_pork_ribs name "Tips to Great Pork Ribs" cookbook:tips_to_great_pork_ribs type cookbook:cooking_techniques cookbook:tips_to_great_pork_ribs url https://en.wikibooks.org/wiki/Cookbook:Secrets_to_Great_Pork_Ribs cookbook:tips_to_great_pork_ribs url https://en.wikibooks.org/wiki/Cookbook:Secrets_to_Great_Ribs cookbook:tips_to_great_pork_ribs url https://en.wikibooks.org/wiki/Cookbook:Secrets_To_Great_Ribs cookbook:tips_to_great_pork_ribs url https://en.wikibooks.org/wiki/Cookbook:Tips_to_Great_Pork_Ribs cookbook:tiramisù label "tiramisu" cookbook:tiramisù label "tiramisù" cookbook:tiramisu_mousse name "Tiramisu Mousse" cookbook:tiramisu_mousse recipeCategory category:cheese_recipes cookbook:tiramisu_mousse recipeCategory category:coffee_recipes cookbook:tiramisu_mousse recipeCategory category:dessert_recipes cookbook:tiramisu_mousse recipeCategory category:italian_recipes cookbook:tiramisu_mousse recipeCategory category:mousse_recipes cookbook:tiramisu_mousse recipeCuisine cookbook:cuisine_of_italy cookbook:tiramisu_mousse recipeIngredient "1/4 cup espresso, cooled" cookbook:tiramisu_mousse recipeIngredient "1 cup mascarpone cheese" cookbook:tiramisu_mousse recipeIngredient "1 cup whipping cream, beaten to soft peaks" cookbook:tiramisu_mousse recipeIngredient "2 egg yolks, beaten" cookbook:tiramisu_mousse recipeIngredient "3/4 cup granulated sugar" cookbook:tiramisu_mousse recipeIngredient "Cocoa powder" cookbook:tiramisu_mousse recipeInstructions ["Combine cheese, sugar, espresso, and eggs. Set aside.","Gently fold in cream. Chill until set, and before serving dust with cocoa powder."] cookbook:tiramisu_mousse type cookbook:recipes cookbook:tiramisu_mousse url https://en.wikibooks.org/wiki/Cookbook:Tiramisu_Mousse cookbook:tiramisù name "Tiramisu" cookbook:tiramisù name "Tiramisù" cookbook:tiramisu_paninis name "Tiramisu Paninis" cookbook:tiramisu_paninis recipeCategory category:sandwich_recipes cookbook:tiramisu_paninis recipeIngredient "1 1/4 cups strong coffee or espresso, cooled" cookbook:tiramisu_paninis recipeIngredient "8 slices white bread, toasted" cookbook:tiramisu_paninis recipeIngredient "Cocoa powder" cookbook:tiramisu_paninis recipeIngredient "Hazelnut oil" cookbook:tiramisu_paninis recipeIngredient "Mascarpone cheese" cookbook:tiramisu_paninis recipeInstructions ["In a 13x9 roasting pan, pour in coffee. Add bread slices and add a weight if they float. Let sit 1\/2 hour.","Remove bread from pan and discard any remaining coffee.","Toast bread again.","Spread slices of bread liberally with mascarpone cheese.","Attach 2 slices of bread to each other, cheese facing in. Brush outside liberally with hazelnut oil.","Heat a grill pan over medium high heat. Add sandwiches, working in batches if needed, and cook until brown on both sides and cheese is melted. Dust with cocoa powder, drizzle with hazelnut oil, and serve warm.<\/text>"] cookbook:tiramisu_paninis type cookbook:recipes cookbook:tiramisu_paninis url https://en.wikibooks.org/wiki/Cookbook:Tiramisu_Paninis cookbook:tiramisù recipeCategory category:brandy_recipes cookbook:tiramisù recipeCategory category:cheese_recipes cookbook:tiramisù recipeCategory category:cognac_recipes cookbook:tiramisù recipeCategory category:dessert_recipes cookbook:tiramisù recipeCategory category:easy_recipes cookbook:tiramisù recipeCategory category:espresso_recipes cookbook:tiramisù recipeCategory category:italian_recipes cookbook:tiramisù recipeCategory category:marsala_wine_recipes cookbook:tiramisù recipeCategory category:pudding_and_custard_recipes cookbook:tiramisù recipeCategory category:recipes_with_images cookbook:tiramisù recipeCategory category:recipes_with_metric_units cookbook:tiramisù recipeCuisine cookbook:cuisine_of_italy cookbook:tiramisù recipeFoodstuff cookbook:coffee cookbook:tiramisù recipeFoodstuff cookbook:egg_white cookbook:tiramisù recipeFoodstuff cookbook:egg_yolk cookbook:tiramisù recipeFoodstuff cookbook:mascarpone_cheese cookbook:tiramisù recipeFoodstuff cookbook:okra cookbook:tiramisù recipeFoodstuff cookbook:sugar cookbook:tiramisù recipeIngredient "100 g (1/2 cup) of sugar" cookbook:tiramisù recipeIngredient "2 egg yolks" cookbook:tiramisù recipeIngredient "400 g of lady fingers (savoiardi) (or sponge cake)" cookbook:tiramisù recipeIngredient "4 egg whites" cookbook:tiramisù recipeIngredient "4 small coffee cups of espresso coffee" cookbook:tiramisù recipeIngredient "500 g (2 1/2 cups) of mascarpone cheese" cookbook:tiramisù recipeIngredient "unsweetened cocoa powder to sprinkle over before serving" cookbook:tiramisù recipeInstructions ["Make espresso coffee, let it cool a bit.","Separate the egg yolks and the whites of two eggs in two bowls.","Beat sugar into the egg yolks.","Beat the Mascarpone into the sweetened yolks.","Add two more egg whites to the other two and whisk until they form stiff peaks.","Fold gently egg whites into Mascarpone mixture.","Quickly dip both sides of the ladyfingers in the espresso.","Layer soaked ladyfingers and Mascarpone in a large bowl or pan (start with fingers, finish with mascarpone).","Sprinkle unsweetened cocoa powder on top just befor to serve.","Refrigerate for one hour or two."] cookbook:tiramisù recipeNotes "* Savoiardi are the traditional biscuits used with this recipe, rather than ladyfingers. Sponge cake can also be used. * Is common but not in original recipe use marsala wine (or brandy or cognac)or Amaretto di sarono with the coffee. * Cream can be used as an alternative to Mascarpone cheese. Whisk 3\/4 pint to 1 pint of double cream until stiff peaks form, then add the sugar and continue from step 2. * Full-fat spread cheese can be used as an alternative to mascarpone; add some cream to taste. * There is also an Atkins friendly recipe. *In this recipe the term "ladyfingers" refers to a kind of biscuit or cake, NOT to okra, which would be an ''interesting'' variation. *Whether thickening with egg whites or cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the tiramisu will not set properly. " cookbook:tiramisù type cookbook:recipes cookbook:tiramisù url https://en.wikibooks.org/wiki/Cookbook:Tiramisu cookbook:tiramisù url https://en.wikibooks.org/wiki/Cookbook:Tiramisù cookbook:tjvjik label "tjvjik" cookbook:t name "T" cookbook:toad_in_the_hole label "toad in the hole" cookbook:toad_in_the_hole name "Toad in the Hole" cookbook:toad_in_the_hole name "Toad In The Hole" cookbook:toad_in_the_hole recipeCategory category:baked_recipes cookbook:toad_in_the_hole recipeCategory category:english_recipes cookbook:toad_in_the_hole recipeCategory category:main_course_recipes cookbook:toad_in_the_hole recipeCategory category:recipes_with_images cookbook:toad_in_the_hole recipeCategory category:recipes_with_metric_units cookbook:toad_in_the_hole recipeCategory category:sausage_recipes cookbook:toad_in_the_hole recipeCategory category:souffle_recipes cookbook:toad_in_the_hole recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:toad_in_the_hole recipeEquipment cookbook:loaf_pan cookbook:toad_in_the_hole recipeFoodstuff cookbook:sausage cookbook:toad_in_the_hole recipeIngredient "1 recipe Yorkshire Pudding (the un-cooked batter)" cookbook:toad_in_the_hole recipeIngredient "250g Sausage links" cookbook:toad_in_the_hole recipeInstructions ["Preheat the oven to 200 \u00b0C.","Bake the sausages in a loaf pan or roasting pan, for 10 minutes.","Add yorkshire pudding batter to the hot tray. You may need to add a bit of oil or fat if the sausages don't produce enough.","Bake in the oven for about 40 to 45 minutes.","Remove and serve when risen, firm and brown."] cookbook:toad_in_the_hole type cookbook:recipes cookbook:toad_in_the_hole url https://en.wikibooks.org/wiki/Cookbook:Toad_in_the_Hole cookbook:toad_in_the_hole url https://en.wikibooks.org/wiki/Cookbook:Toad_In_The_Hole cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples label "toasted baguette slices with pecan butter, brie and apples" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples name "Toasted Baguette Slices with Pecan Butter, Brie and Apples" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeCategory category:appetizer_recipes cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeCategory category:apple_recipes cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeCategory category:baking_recipes cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeCategory category:bread_recipes cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeCategory category:cheese_recipes cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeCategory category:pecan_recipes cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeCategory category:recipes_with_metric_units cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "1 apple, cut into 24 slices" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "1 tbsp. (15 ml) peanut oil" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "24 1/4 inch (0.5cm) French bread baguette slices" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "24 pecan halves" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "4 oz. (140g) chopped pecans" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "4 oz. (140g) cream cheese, room temperature" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "6 tbsp. (about 90 ml) melted butter" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "8 oz. (280g) chilled brie cheese trimmed, sliced into 24 pieces" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeIngredient "Salt to taste" cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples recipeInstructions ["Place baguette slices on cookie sheet and brush with melted butter.","Bake 8 minutes or until golden brown in 400 degree (250c) oven remove and allow to cool.","Blend pecans and oil in processor or blender to smooth paste. Season with salt.","Spread cream cheese on croutons, top with apple slices then, brie slices.","Spread pecan butter over top of each one.","Top with pecan half.","Place back on cookie sheet and Bake until cheese melts slightly or for 1 minute."] cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples type cookbook:recipes cookbook:toasted_baguette_slices_with_pecan_butter,_brie_and_apples url https://en.wikibooks.org/wiki/Cookbook:Toasted_Baguette_Slices_with_Pecan_Butter,_Brie_and_Apples cookbook:toasted_cheese_sandwich label "toasted cheese sandwich" cookbook:toasted_cheese_sandwich name "Toasted Cheese Sandwich" cookbook:toasted_cheese_sandwich recipeCategory category:american_recipes cookbook:toasted_cheese_sandwich recipeCategory category:cheese_recipes cookbook:toasted_cheese_sandwich recipeCategory category:sandwich_recipes cookbook:toasted_cheese_sandwich recipeCategory category:vegetarian_recipes cookbook:toasted_cheese_sandwich recipeCuisine cookbook:cuisine_of_the_united_states cookbook:toasted_cheese_sandwich recipeCuisine cookbook:louisiana_creole_cuisine cookbook:toasted_cheese_sandwich recipeCuisine cookbook:new_england_cuisine cookbook:toasted_cheese_sandwich recipeFoodstuff cookbook:cheddar_cheese cookbook:toasted_cheese_sandwich recipeIngredient "Mild Cheddar Cheese, chosen to be low in moisture. When buying cheese, most likely you will find that the cheeses are labeled for fat, protein, and total weight. Consider the unmentioned part to be moisture, and choose the cheese which minimizes this. For any given amount of protein per weight, choose the cheese with the highest fat content. Likewise, for any given amount of fat per weight, choose the cheese with the highest protein content." cookbook:toasted_cheese_sandwich recipeIngredient "Sturdy low-moisture bread. Multi-grain bread tends to work well. Sourdough and English toasting bread should also work OK." cookbook:toasted_cheese_sandwich recipeInstructions ["Slice the cheese 1\/8-inch thick.","Butter the two slices of bread on one side.","Cover a bread slice with cheese, over the unbuttered side. If you leave gaps, distribute them evenly throughout the middle.","Finish the sandwich with the other slice of bread; again, buttered side out.","Place the sandwich into a cool 2-sided contact-based cooking device. Namely, a sandwich-iron or you can use a waffle iron or a grill intended for cooking burgers. The George Foreman brand is reported to work fine.","Heat the sandwich.","Remove the sandwich when all the cheese has melted and the outside is medium-dark brown and crispy.","Eat immediately. If you must set this sandwich down, use a heated plate or a loose paper towel to avoid letting condensation ruin the surface.","Remember to cool the cooking device a bit before cooking another sandwich."] cookbook:toasted_cheese_sandwich type cookbook:recipes cookbook:toasted_cheese_sandwich url https://en.wikibooks.org/wiki/Cookbook:Toasted_Cheese_Sandwich cookbook:toasted label "toasted" cookbook:toasted_ravioli difficulty 2 cookbook:toasted_ravioli label "toasted ravioli" cookbook:toasted_ravioli name "Toasted ravioli" cookbook:toasted_ravioli name "Toasted Ravioli" cookbook:toasted_ravioli recipeCategory category:deep_fried_recipes cookbook:toasted_ravioli recipeCategory category:easy_recipes cookbook:toasted_ravioli recipeCategory category:pasta_recipes cookbook:toasted_ravioli recipeCategory category:recipes_without_cooking_time cookbook:toasted_ravioli recipeCookingTechnique cookbook:frying cookbook:toasted_ravioli recipeFoodstuff cookbook:bread_crumb cookbook:toasted_ravioli recipeFoodstuff cookbook:egg cookbook:toasted_ravioli recipeFoodstuff cookbook:milk cookbook:toasted_ravioli recipeFoodstuff cookbook:parmesan_cheese cookbook:toasted_ravioli recipeFoodstuff cookbook:salt cookbook:toasted_ravioli recipeFoodstuff cookbook:vegetable_oil cookbook:toasted_ravioli recipeIngredient "1 (16 ounce) jar marinara sauce" cookbook:toasted_ravioli recipeIngredient "1/2 (25 ounce) package frozen ravioli, thawed" cookbook:toasted_ravioli recipeIngredient "1/2 teaspoon salt (optional)" cookbook:toasted_ravioli recipeIngredient "1 egg" cookbook:toasted_ravioli recipeIngredient "1 tablespoon grated Parmesan cheese" cookbook:toasted_ravioli recipeIngredient "2 tablespoons whole milk" cookbook:toasted_ravioli recipeIngredient "3/4 cup Italian seasoned bread crumbs" cookbook:toasted_ravioli recipeIngredient "3 cups vegetable oil for frying" cookbook:toasted_ravioli recipeInstructions ["Combine milk and egg in a small bowl.","Place breadcrumbs and if desired, salt in a shallow bowl.","Dip ravioli in milk mixture, and coat with breadcrumbs.","In a large saucepan, heat marinara sauce over medium heat until bubbling, about 5 to 10 minutes. Reduce the heat to simmer.","In a large heavy pan, pour oil to depth of 2 inches.","Heat oil over medium heat to 375 degrees F.","Fry ravioli, a few at a time, 1 minute on each side or until golden.","Drain on paper towels.","Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce."] cookbook:toasted_ravioli recipeNotes "* You can use cheese or meat raviolis, however the traditional toasted ravioli is made out of a square meat ravioli. " cookbook:toasted_ravioli recipeYield 12 cookbook:toasted_ravioli type cookbook:recipes cookbook:toasted_ravioli url https://en.wikibooks.org/wiki/Cookbook:Toasted_ravioli cookbook:toasted_ravioli url https://en.wikibooks.org/wiki/Cookbook:Toasted_Ravioli cookbook:toaster label "toaster" cookbook:toaster name "Toaster" cookbook:toaster_oven label "toaster oven" cookbook:toaster type cookbook:cookbook/equipment cookbook:toaster url https://en.wikibooks.org/wiki/Cookbook:Toaster cookbook:toasting label "toast" cookbook:toasting label "toasted" cookbook:toasting label "toasting" cookbook:toasting name "Toasting" cookbook:toasting type cookbook:cooking_techniques cookbook:toasting url https://en.wikibooks.org/wiki/Cookbook:Toasting cookbook:toast label "toast" cookbook:toast label "toasted" cookbook:toast label "toasted bread" cookbook:toast name "Toast" cookbook:toast recipeCategory category:bread_recipes cookbook:toast recipeCategory category:breakfast_recipes cookbook:toast recipeEquipment cookbook:spatula cookbook:toast recipeEquipment cookbook:toaster cookbook:toast recipeFoodstuff cookbook:butter cookbook:toast recipeFoodstuff cookbook:cinnamon cookbook:toast recipeFoodstuff cookbook:honey cookbook:toast recipeFoodstuff cookbook:lard cookbook:toast recipeFoodstuff cookbook:margarine cookbook:toast recipeFoodstuff cookbook:peanut_butter cookbook:toast recipeFoodstuff cookbook:sugar cookbook:toast recipeIngredient "One or more slices of bread, sized to fit your toaster" cookbook:toast recipeIngredient "Topping (optional)" cookbook:toast recipeInstructions ["Ensure that the toaster is plugged in, generally clean, and functional.","Place some bread slices into the toaster. Usually, you must place each slice into a separate slot. Some toasters can hold two slices in an extra-wide slot. If you use a toaster oven, you may need to lay the bread slices flat on a metal grill inside the toaster oven.","If the toaster has a darkness control, adjust it as desired.","Activate the toaster.","Watch the bread as it browns. If it starts to get excessively dark, activate the pop up mechanism and carefully remove the toast. If you are unable to make the toast pop out, unplug the toaster. Do not reach into a slotted toaster, whether with your hand or a metal tool, while it is plugged in or very hot.","Spread your choice of topping on the toast with a knife, spatula, or spoon.","butter","cinnamon","honey","jam","jelly","lard","margarine","sugar","peanut butter","avocado","The bread crust can be cut off after the toast has been cooked. The topping can be added to both sides.","Replace ordinary bread slices with a bagel or English muffin cut across the axis.","Butter would be the best topping choice when using raisin bread to make toast.","Replace each slice of bread with a waffle or scone."] cookbook:toast_sandwich name "Toast sandwich" cookbook:toast_sandwich name "Toast Sandwich" cookbook:toast_sandwich type cookbook:recipes cookbook:toast_sandwich url https://en.wikibooks.org/wiki/Cookbook:Toast_sandwich cookbook:toast_sandwich url https://en.wikibooks.org/wiki/Cookbook:Toast_Sandwich cookbook:toast type cookbook:recipes cookbook:toast url https://en.wikibooks.org/wiki/Cookbook:Toast cookbook:tocxel label "tocxel" cookbook:tod_mun label "tod mun plaa" cookbook:tod_mun label "tod mun (thai fish cakes)" cookbook:tod_mun name "Tod Mun" cookbook:tod_mun recipeCategory category:appetizer_recipes cookbook:tod_mun recipeCategory category:chicken_recipes cookbook:tod_mun recipeCategory category:curry_recipes cookbook:tod_mun recipeCategory category:deep_fried_recipes cookbook:tod_mun recipeCategory category:fish_recipes cookbook:tod_mun recipeCategory category:recipes_with_metric_units cookbook:tod_mun recipeCategory category:thai_recipes cookbook:tod_mun recipeCuisine cookbook:cuisine_of_thailand cookbook:tod_mun recipeFoodstuff cookbook:egg cookbook:tod_mun recipeFoodstuff cookbook:kaffir_lime_leaf cookbook:tod_mun recipeIngredient "120 grams (about 1/4 lbs) green beans" cookbook:tod_mun recipeIngredient "1/2 cup (120 mL) vegetable oil (for frying)" cookbook:tod_mun recipeIngredient "1/2 teaspoon (7.5 mL) salt" cookbook:tod_mun recipeIngredient "1 egg" cookbook:tod_mun recipeIngredient "1 tablespoon (15 mL) red curry paste" cookbook:tod_mun recipeIngredient "1 tablespoon (15 mL) sugar" cookbook:tod_mun recipeIngredient "360 grams (about 3/4 lbs) ground fish or fish paste (''pla kuud)''" cookbook:tod_mun recipeIngredient "3 Kaffir lime leaves" cookbook:tod_mun recipeInstructions ["Stack the lime leaves and roll them together into a tube shape. Slice them into thin strips.","Slice the green beans into small (\u00bd inch) pieces.","Mince the fish.","Mix all the ingredients except the green beans and lime leaves in a bowl.","Stir until the mixture is smooth.","Add the green beans and lime leaves to the mixture and stir again.","Add the oil to a frying pan and heat to a medium temperature.","Drop a tablespoon of the mixture into the pan and flatten slightly. When the bottom is cooked, turn over.","When cooked on both sides, place on a paper towel to drain any extra oil. Continue with the rest of the mixture."] cookbook:tod_mun recipeNotes "* If fresh Kaffir lime leaves are not available, do not substitute dried leaves as this will not work, and it is better to leave them out altogether. * You may substitute the fish with chicken. " cookbook:tod_mun type cookbook:recipes cookbook:tod_mun url https://en.wikibooks.org/wiki/Cookbook:Tod_Mun cookbook:toffee label "toffee" cookbook:tofu_and_couscous label "tofu and couscous" cookbook:tofu_and_couscous name "Tofu and couscous" cookbook:tofu_and_couscous name "Tofu and Couscous" cookbook:tofu_and_couscous recipeCategory category:boiled_recipes cookbook:tofu_and_couscous recipeCategory category:side_dish_recipes cookbook:tofu_and_couscous recipeCategory category:tofu_recipes cookbook:tofu_and_couscous recipeIngredient "1 1/2 cubed tofu" cookbook:tofu_and_couscous recipeIngredient "1-2 cup couscous" cookbook:tofu_and_couscous recipeIngredient "1/2 cup fresh red peppers" cookbook:tofu_and_couscous recipeIngredient "1/2 cup of raisins" cookbook:tofu_and_couscous recipeInstructions ["Saut\u00e9 tofu, red peppers, raisins together while allowing the water to boil for the couscous.","After water comes to a boil put couscous in it and cover off the burner for 5 minutes or until it is fluffy.","After other ingredients are soft, combine with couscous and add a teaspoon of olive oil. Flavor to taste with curry or other mixed spices."] cookbook:tofu_and_couscous type cookbook:recipes cookbook:tofu_and_couscous url https://en.wikibooks.org/wiki/Cookbook:Tofu_and_couscous cookbook:tofu_and_couscous url https://en.wikibooks.org/wiki/Cookbook:Tofu_and_Couscous cookbook:tofu_bacon_(vegan) difficulty 2 cookbook:tofu_bacon_(vegan) label "tofu bacon" cookbook:tofu_bacon_(vegan) name "Tofu Bacon (Vegan)" cookbook:tofu_bacon_(vegan) recipeCategory category:easy_recipes cookbook:tofu_bacon_(vegan) recipeCategory category:pan_fried_recipes cookbook:tofu_bacon_(vegan) recipeCategory category:tofu_recipes cookbook:tofu_bacon_(vegan) recipeCategory category:vegan_recipes cookbook:tofu_bacon_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:tofu_bacon_(vegan) recipeIngredient "1 block extra firm tofu" cookbook:tofu_bacon_(vegan) recipeIngredient "3 tbsp nutritional yeast" cookbook:tofu_bacon_(vegan) recipeIngredient "3 tbsp soy sauce or tamari" cookbook:tofu_bacon_(vegan) recipeIngredient "3 tbsp vegetable oil" cookbook:tofu_bacon_(vegan) recipeIngredient "Liquid smoke (optional)" cookbook:tofu_bacon_(vegan) recipeInstructions ["Slice the tofu into thin strips (as bacon) and fry in a pan on medium, turning once, until crispy and gold brown on each side.","Add soy sauce and one to two drops of liquid smoke (available in any large grocery store), toss with the tofu bacon slices, coat with nutritional yeast, and remove from heat."] cookbook:tofu_bacon_(vegan) recipeYield 4 servings cookbook:tofu_bacon_(vegan) totalTime "10 minutes" cookbook:tofu_bacon_(vegan) type cookbook:recipes cookbook:tofu_bacon_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Tofu_Bacon_(Vegan) cookbook:tofu_chocolate_mousse difficulty 1 cookbook:tofu_chocolate_mousse name "Tofu Chocolate Mousse" cookbook:tofu_chocolate_mousse recipeCategory category:chocolate_recipes cookbook:tofu_chocolate_mousse recipeCategory category:dessert_recipes cookbook:tofu_chocolate_mousse recipeCategory category:gluten-free_recipes cookbook:tofu_chocolate_mousse recipeCategory category:inexpensive_recipes cookbook:tofu_chocolate_mousse recipeCategory category:mousse_recipes cookbook:tofu_chocolate_mousse recipeCategory category:recipes_with_metric_units cookbook:tofu_chocolate_mousse recipeCategory category:tofu_recipes cookbook:tofu_chocolate_mousse recipeCategory category:very_easy_recipes cookbook:tofu_chocolate_mousse recipeEquipment cookbook:double_boiler cookbook:tofu_chocolate_mousse recipeIngredient "1 349 g (12.3 oz) Package Firm Silken Tofu (see Note)" cookbook:tofu_chocolate_mousse recipeIngredient "340 g (12 oz) semi-sweet chocolate or dark chocolate chips, or coarsely chopped (see Note)" cookbook:tofu_chocolate_mousse recipeInstructions ["Melt the chocolate in a double boiler.","Empty the tofu into the blender and pulse several times.","Transfer all chocolate from double boiler to blender.","Blend until smooth and thoroughly combined. Stop blender and scrape sides with spatula if necessary.","Transfer to single dish or individual serving bowl. Chill in refrigerator for 6-8 hours or overnight. (See Note)"] cookbook:tofu_chocolate_mousse recipeNotes "* It is an immensely easy recipe for untrained cooks. * The chocolate used should not be too dark because the only sugar in this recipe comes from the chocolate itself, and the tofu will mute that sweetness. However, make sure that it is not too sweet as well because, in milk chocolates especially, once the sugar is muted there is not much flavor left. * It is absolutely possible to substitute vegan chocolate into this recipe so that it becomes vegan-friendly. * ''Firm'' silken tofu is not essential, but some sort of silken tofu absolutely is. It will come packaged in a simple cardboard rectangle, folded at the corners rather than the oversized plastic tub with a film covering it that you will find other tofu packaged in. * This mousse can be consumed and will be tasty at any point, but it's not at it's best until it's set up. * This recipe also makes a great filling for a graham cracker crust chocolate pie. " cookbook:tofu_chocolate_mousse recipeYield 8 cookbook:tofu_chocolate_mousse totalTime "15 minutes" cookbook:tofu_chocolate_mousse type cookbook:recipes cookbook:tofu_chocolate_mousse url https://en.wikibooks.org/wiki/Cookbook:Tofu_Chocolate_Mousse cookbook:tofu label "firm or extra firm tofu" cookbook:tofu label "firm tofu" cookbook:tofu label "silken tofu" cookbook:tofu label "soybean cake" cookbook:tofu label "tofu" cookbook:tofu label "tofu cake" cookbook:tofu name "Tofu" cookbook:tofu_pancake label "tofu pancake" cookbook:tofu_pancake name "Tofu Pancake" cookbook:tofu_pancake recipeCategory category:pancake_recipes cookbook:tofu_pancake recipeCategory category:pan_fried_recipes cookbook:tofu_pancake recipeCategory category:tofu_recipes cookbook:tofu_pancake recipeCategory category:vegan_recipes cookbook:tofu_pancake recipeCuisine cookbook:vegan_cuisine cookbook:tofu_pancake recipeFoodstuff cookbook:flour cookbook:tofu_pancake recipeFoodstuff cookbook:tofu cookbook:tofu_pancake recipeIngredient "chili sauce" cookbook:tofu_pancake recipeIngredient "cornflour" cookbook:tofu_pancake recipeIngredient "flour" cookbook:tofu_pancake recipeIngredient "fresh spice: coriander, etc." cookbook:tofu_pancake recipeIngredient "garlic" cookbook:tofu_pancake recipeIngredient "onion" cookbook:tofu_pancake recipeIngredient "raw vegetables: lettuce, etc." cookbook:tofu_pancake recipeIngredient "salt" cookbook:tofu_pancake recipeIngredient "soy milk" cookbook:tofu_pancake recipeIngredient "spices (shoarma, gyros, powder from the general store, you name it)" cookbook:tofu_pancake recipeIngredient "tofu natural" cookbook:tofu_pancake recipeInstructions ["Bake the pancakes using a mixture of flour, corn flour, soy milk and salt.","Mash up the tofu with a fork, and mix the spice in.","Fry the onion together with the garlic.","Add the tofu and fry, till it's granular.","Put the pancake on a dinner plate, put tofu and some lettuce in, add some chili sauce, and that's it."] cookbook:tofu_pancake type cookbook:recipes cookbook:tofu_pancake url https://en.wikibooks.org/wiki/Cookbook:Tofu_Pancake cookbook:tofu recipeCategory category:tofu_recipes cookbook:tofu_scramble label "tofu scramble" cookbook:tofu_scramble name "Tofu Scramble" cookbook:tofu_scramble recipeCategory category:breakfast_recipes cookbook:tofu_scramble recipeCategory category:easy_recipes cookbook:tofu_scramble recipeCategory category:pan_fried_recipes cookbook:tofu_scramble recipeCategory category:recipes_with_metric_units cookbook:tofu_scramble recipeCategory category:tofu_recipes cookbook:tofu_scramble recipeFoodstuff cookbook:bacon cookbook:tofu_scramble recipeFoodstuff cookbook:garlic cookbook:tofu_scramble recipeFoodstuff cookbook:olive_oil cookbook:tofu_scramble recipeFoodstuff cookbook:onion cookbook:tofu_scramble recipeFoodstuff cookbook:salt cookbook:tofu_scramble recipeFoodstuff cookbook:spinach cookbook:tofu_scramble recipeFoodstuff cookbook:tofu cookbook:tofu_scramble recipeFoodstuff cookbook:tomato cookbook:tofu_scramble recipeIngredient "1/2 large block of firm tofu" cookbook:tofu_scramble recipeIngredient "1/2 small onion, diced" cookbook:tofu_scramble recipeIngredient "1/3 block tofu, soft, drained 15 minutes" cookbook:tofu_scramble recipeIngredient "1 clove garlic, minced" cookbook:tofu_scramble recipeIngredient "1 green onion" cookbook:tofu_scramble recipeIngredient "1 sun dried tomato slice, diced, (usually come in packages sliced)" cookbook:tofu_scramble recipeIngredient "2 small cloves garlic" cookbook:tofu_scramble recipeIngredient "2 strips Smart bacon or other breakfast meat substitute" cookbook:tofu_scramble recipeIngredient "Couple dashes of turmeric" cookbook:tofu_scramble recipeIngredient "Flavored salt (optional)" cookbook:tofu_scramble recipeIngredient "Flour tortillas, or vegan bread (1-3, optional)" cookbook:tofu_scramble recipeIngredient "Oil (for the pan)" cookbook:tofu_scramble recipeIngredient "Olive or vegetable oil (or veggie butter)" cookbook:tofu_scramble recipeIngredient "Pinch of nutritional yeast flakes" cookbook:tofu_scramble recipeIngredient "Red pepper" cookbook:tofu_scramble recipeIngredient "Salt and pepper" cookbook:tofu_scramble recipeIngredient "Spinach, flat leaf, a small handful" cookbook:tofu_scramble recipeIngredient "Splash of liquid aminos" cookbook:tofu_scramble recipeIngredient "Turmeric or curry (for a spicier dish)" cookbook:tofu_scramble recipeInstructions ["First, you've got to heat up the pan on medium- high heat with the oil to cook the bacon. But don't cook it too long or it will be overcooked once you're done.","While you're cooking the bacon, start chopping up the garlic and green onion.","Press as much water from the tofu as possible, then use a cheese grater to grate the tofu into semi-small chunks. You could probably mash it a bit with a fork instead, but I find grating to be a lot quicker.","After you have the tofu grated into a bowl, add the onion, garlic, bacon (cooked and cut into small pieces by this time), the turmeric and liquid aminos. You'll want to stir this up gently until you are satisfied that everything is well mixed.","Put it in the pan (it should sizzle a bit) and sprinkle the nutritional yeast flakes over the top.","Keep stirring occasionally for about 10 minutes or until you've got the desired look of scrambled "eggs.""] cookbook:tofu_scramble type cookbook:recipes cookbook:tofu_scramble url https://en.wikibooks.org/wiki/Cookbook:Tofu_Scramble cookbook:tofu_tamale_pie difficulty 2 cookbook:tofu_tamale_pie name "Tofu Tamale Pie" cookbook:tofu_tamale_pie recipeCategory category:american_recipes cookbook:tofu_tamale_pie recipeCategory category:californian_recipes cookbook:tofu_tamale_pie recipeCategory category:casserole_recipes cookbook:tofu_tamale_pie recipeCategory category:cheese_recipes cookbook:tofu_tamale_pie recipeCategory category:easy_recipes cookbook:tofu_tamale_pie recipeCategory category:gluten-free_recipes cookbook:tofu_tamale_pie recipeCategory category:tofu_recipes cookbook:tofu_tamale_pie recipeCookingTechnique cookbook:baking cookbook:tofu_tamale_pie recipeCookingTechnique cookbook:chopping cookbook:tofu_tamale_pie recipeCookingTechnique cookbook:dice cookbook:tofu_tamale_pie recipeCookingTechnique cookbook:simmering cookbook:tofu_tamale_pie recipeCuisine cookbook:cuisine_of_california cookbook:tofu_tamale_pie recipeCuisine cookbook:cuisine_of_the_united_states cookbook:tofu_tamale_pie recipeCuisine cookbook:louisiana_creole_cuisine cookbook:tofu_tamale_pie recipeCuisine cookbook:new_england_cuisine cookbook:tofu_tamale_pie recipeEquipment cookbook:frying_pan cookbook:tofu_tamale_pie recipeEquipment cookbook:oven cookbook:tofu_tamale_pie recipeFoodstuff cookbook:black_bean cookbook:tofu_tamale_pie recipeFoodstuff cookbook:bouillon_cube cookbook:tofu_tamale_pie recipeFoodstuff cookbook:carrot cookbook:tofu_tamale_pie recipeFoodstuff cookbook:celery cookbook:tofu_tamale_pie recipeFoodstuff cookbook:cheddar_cheese cookbook:tofu_tamale_pie recipeFoodstuff cookbook:chili_powder cookbook:tofu_tamale_pie recipeFoodstuff cookbook:cornmeal cookbook:tofu_tamale_pie recipeFoodstuff cookbook:garlic cookbook:tofu_tamale_pie recipeFoodstuff cookbook:green_pepper cookbook:tofu_tamale_pie recipeFoodstuff cookbook:onion cookbook:tofu_tamale_pie recipeFoodstuff cookbook:pepper cookbook:tofu_tamale_pie recipeFoodstuff cookbook:salt cookbook:tofu_tamale_pie recipeFoodstuff cookbook:tofu cookbook:tofu_tamale_pie recipeFoodstuff cookbook:tomato cookbook:tofu_tamale_pie recipeIngredient "½ C finely chopped celery" cookbook:tofu_tamale_pie recipeIngredient "½ green pepper, finely chopped" cookbook:tofu_tamale_pie recipeIngredient "½ teaspoon garlic salt" cookbook:tofu_tamale_pie recipeIngredient "1 medium carrot, grated" cookbook:tofu_tamale_pie recipeIngredient "1 ounce corn meal" cookbook:tofu_tamale_pie recipeIngredient "1 ounce finely diced onion" cookbook:tofu_tamale_pie recipeIngredient "1 ounce sharp cheddar cheese, grated" cookbook:tofu_tamale_pie recipeIngredient "1 teaspoon instant beef bouillon" cookbook:tofu_tamale_pie recipeIngredient "2 teaspoons chili powder or to taste" cookbook:tofu_tamale_pie recipeIngredient "4 ounces Tofu, washed, drained well and broken up" cookbook:tofu_tamale_pie recipeIngredient "8 ounces tomato juice" cookbook:tofu_tamale_pie recipeIngredient "Salt and pepper to taste" cookbook:tofu_tamale_pie recipeInstructions ["Preheat oven to 350\u00b0F.","In non-stick skillet, add onion, celery, green pepper.","Add instant beef bouillon, tomato juice, and cook till vegetables are tender.","Add tofu, carrot, garlic salt, chili powder.","Simmer a few more minutes.","Add corn meal and mix thoroughly.","Pour into a one quart casserole and top with grated cheese.","Bake at 350\u00b0F for 20 minutes or until browned."] cookbook:tofu_tamale_pie recipeNotes "* Substitute Vegetable Broth in place of Beef Bouillon for vegetarian. * May add black beans for added protein and flavor. " cookbook:tofu_tamale_pie recipeYield just one! cookbook:tofu_tamale_pie totalTime "½ hour" cookbook:tofu_tamale_pie type cookbook:recipes cookbook:tofu_tamale_pie url https://en.wikibooks.org/wiki/Cookbook:Tofu_Tamale_Pie cookbook:tofu type cookbook:ingredients cookbook:tofu url https://en.wikibooks.org/wiki/Cookbook:Tofu cookbook:tokyo_pancake name "Tokyo Pancake" cookbook:tokyo_pancake recipeCategory category:dessert_recipes cookbook:tokyo_pancake recipeCategory category:egg_recipes cookbook:tokyo_pancake recipeCategory category:pancake_recipes cookbook:tokyo_pancake recipeCategory category:pan_fried_recipes cookbook:tokyo_pancake recipeCategory category:pork_recipes cookbook:tokyo_pancake recipeCategory category:thai_recipes cookbook:tokyo_pancake recipeCuisine cookbook:cuisine_of_thailand cookbook:tokyo_pancake recipeCuisine cookbook:vegan_cuisine cookbook:tokyo_pancake type cookbook:recipes cookbook:tokyo_pancake url https://en.wikibooks.org/wiki/Cookbook:Tokyo_Pancake cookbook:tolma label "tolma" cookbook:tomates_rellenos label "tomates rellenos" cookbook:tomatillo label "tomatillo" cookbook:tomatillo label "tomatillos" cookbook:tomatillo name "Tomatillo" cookbook:tomatillo type cookbook:ingredients cookbook:tomatillo type cookbook:vegetable cookbook:tomatillo url https://en.wikibooks.org/wiki/Cookbook:Tomatillo cookbook:tomato_and_onion_salad label "tomato and onion salad" cookbook:tomato_and_onion_salad name "Tomato and Onion Salad" cookbook:tomato_and_onion_salad recipeCategory category:onion_recipes cookbook:tomato_and_onion_salad recipeCategory category:salad_recipes cookbook:tomato_and_onion_salad recipeCategory category:tomato_recipes cookbook:tomato_and_onion_salad recipeInstructions ["Mix all salad ingredients together.","In a separate bowl, mix dressing ingredients.","Stir dressing into salad."] cookbook:tomato_and_onion_salad type cookbook:recipes cookbook:tomato_and_onion_salad url https://en.wikibooks.org/wiki/Cookbook:Tomato_and_Onion_Salad cookbook:tomato_basil_soup_with_garlic_toasts name "Tomato Basil Soup with Garlic Toasts" cookbook:tomato_basil_soup_with_garlic_toasts recipeCategory category:tomato_recipes cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "1/2 cup chicken broth" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "1/2 tsp garlic powder" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "18 oz. tomato juice" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "1 cup tomato paste" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "1 tbs freshly ground black pepper" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "1 tbs kosher salt, divided" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "2 large bunches fresh basil" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "2 Roma tomatoes, diced" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "3/4 cup heavy cream" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "4 on the bias (1/2 inch thick) slices either French bread or Italian bread" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "A basting brush" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "An immersion blender" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "A toaster oven" cookbook:tomato_basil_soup_with_garlic_toasts recipeIngredient "Extra-virgin olive oil" cookbook:tomato_basil_soup_with_garlic_toasts recipeInstructions ["Combine paste, juice, cream, broth, 2 tsp salt, 2 tsp pepper, and diced tomatoes in a large saucepan. Bring to a boil over medium high heat.","Reduce heat to medium low and cook, stirring occasionally, until liquid has reduced by 1\/3.","Using an immersion blender, pure\u00e9 soup until smooth. Keep warm over low heat.","Toast bread slices in the toaster oven. The second they come out, brush slices with olive oil and sprinkle with garlic and remaining salt and pepper. Set aside.","Add basil leaves to tomato pure\u00e9 and let steep for 5 minutes over low heat. Remove leaves.","Garnish individual bowls with sprigs of basil and serve warm with garlic toast."] cookbook:tomato_basil_soup_with_garlic_toasts type cookbook:recipes cookbook:tomato_basil_soup_with_garlic_toasts url https://en.wikibooks.org/wiki/Cookbook:Tomato_Basil_Soup_with_Garlic_Toasts cookbook:tomato_concassé difficulty 3 cookbook:tomato_concassé label "concassée" cookbook:tomato_concassé label "tomato pulp" cookbook:tomato_concassé name "Tomato Concassé" cookbook:tomato_concassé recipeCategory category:boiled_recipes cookbook:tomato_concassé recipeCategory category:ingredients cookbook:tomato_concassé recipeCategory category:medium_difficulty_recipes cookbook:tomato_concassé recipeCategory category:recipes_with_images cookbook:tomato_concassé recipeCategory category:recipes_with_metric_units cookbook:tomato_concassé recipeCategory category:recipes_without_servings cookbook:tomato_concassé recipeCategory category:tomato_recipes cookbook:tomato_concassé recipeFoodstuff cookbook:tomato cookbook:tomato_concassé recipeIngredient "1 lb. (450g) tomatoes" cookbook:tomato_concassé recipeInstructions ["Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes.","Remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X (arms about 1 inch (2.5cm) long) centered on the other end of the tomato.","Place the tomatoes in the boiling water for about 30-45 seconds then immediately refresh in the ice water bath.","Once cool, peel the skin off the tomatoes. Then slice the tomatoes in half around the circumference, not through the stem.<ref>''Mastering the Art of French Cooking.'' by Julia Child ''et al''.<\/ref> Squeeze out the juice and seeds, scraping with a spoon.","Lay the tomato carcasses flat on a cutting board and dice into \u215c inch (0.75cm) pieces.<ref> ''If you don't care that much, you can skip the skinning and seeding part and just chop the tomatoes into \u215c-inch pieces, but that's not really tomato concass\u00e9, just diced tomatoes.''<\/ref>"] cookbook:tomato_concassé totalTime "50-60 minutes" cookbook:tomato_concassé type cookbook:recipes cookbook:tomato_concassé url https://en.wikibooks.org/wiki/Cookbook:Tomato_Concassé cookbook:tomato_coulis label "tomato coulis" cookbook:tomato_coulis name "Tomato Coulis" cookbook:tomato_coulis recipeCategory category:recipes_with_metric_units cookbook:tomato_coulis recipeCategory category:tomato_recipes cookbook:tomato_coulis recipeIngredient "Garlic" cookbook:tomato_coulis recipeIngredient "Onions" cookbook:tomato_coulis recipeIngredient "Sugar" cookbook:tomato_coulis recipeIngredient "Tomatoes, chopped" cookbook:tomato_coulis recipeInstructions ["Fry onions in olive oil to transparent. Ensure that the onions don't burn.","Add lots of chopped garlic. Again, ensure they don't burn.","Add a large amount of sugar. Don't caramelise.","Chop tomatoes and remove any hard parts.","Add tomatoes to onions and garlic, excess olive oil.","Simmer for approximately 4 hours. Lose as much water as possible. (This order isn't logical as the oil prevents evaporation. It would be interesting to simmer and then add the oil at the end, but I've never tried that. )","Add Salt, pepper, herbes de Provence. Also add Vinegar if you feel like it, but not much.","Should keep even without refrigeration if you've lost enough water. Traditionally you keep it in unsealed jars and just scoop and throw away any mould on the surface."] cookbook:tomato_coulis type cookbook:recipes cookbook:tomato_coulis url https://en.wikibooks.org/wiki/Cookbook:Tomato_Coulis cookbook:tomato_curry label "tomato curry" cookbook:tomato_curry name "Tomato Curry" cookbook:tomato_curry recipeCategory category:apple_recipes cookbook:tomato_curry recipeCategory category:curry_recipes cookbook:tomato_curry recipeCategory category:recipes_with_metric_units cookbook:tomato_curry recipeCategory category:rice_recipes cookbook:tomato_curry recipeCategory category:tomato_recipes cookbook:tomato_curry recipeFoodstuff cookbook:apple cookbook:tomato_curry recipeFoodstuff cookbook:butter cookbook:tomato_curry recipeFoodstuff cookbook:curry_powder cookbook:tomato_curry recipeFoodstuff cookbook:milk cookbook:tomato_curry recipeFoodstuff cookbook:onion cookbook:tomato_curry recipeFoodstuff cookbook:pepper cookbook:tomato_curry recipeFoodstuff cookbook:rice cookbook:tomato_curry recipeFoodstuff cookbook:salt cookbook:tomato_curry recipeFoodstuff cookbook:tomato cookbook:tomato_curry recipeIngredient "1 tsp. (5ml) curry powder" cookbook:tomato_curry recipeIngredient "2 oz. (55g) butter" cookbook:tomato_curry recipeIngredient "2 tomatoes, sliced" cookbook:tomato_curry recipeIngredient "black pepper" cookbook:tomato_curry recipeIngredient "boiled rice" cookbook:tomato_curry recipeIngredient "milk" cookbook:tomato_curry recipeIngredient "one apple, grated" cookbook:tomato_curry recipeIngredient "one onion, chopped" cookbook:tomato_curry recipeIngredient "salt" cookbook:tomato_curry recipeInstructions ["Fry apple and onion in the butter until blended.","Mix curry powder in a little milk, and stir in.","Season with salt and pepper.","Fry tomatoes in a separate pan.","Cover them with the mixture, and serve within a wall of boiled rice."] cookbook:tomato_curry type cookbook:recipes cookbook:tomato_curry url https://en.wikibooks.org/wiki/Cookbook:Tomato_Curry cookbook:tomatoes_baladho name "Tomatoes baladho" cookbook:tomatoes_baladho name "Tomatoes Baladho" cookbook:tomatoes_baladho recipeCategory category:halal_recipes cookbook:tomatoes_baladho recipeIngredient "½ teaspoon salt" cookbook:tomatoes_baladho recipeIngredient "½ teaspoon sugar" cookbook:tomatoes_baladho recipeIngredient "1 chili (wash and slice)" cookbook:tomatoes_baladho recipeIngredient "1 onion" cookbook:tomatoes_baladho recipeIngredient "1 tablespoon vegetable oil" cookbook:tomatoes_baladho recipeIngredient "5-7 tomatoes (variety)" cookbook:tomatoes_baladho recipeInstructions ["Put salt, sugar and sliced chili into the frying pan with the oil","Slice the tomatoes and add to the frying pan","Once fried, serve and add garnish."] cookbook:tomatoes_baladho type cookbook:recipes cookbook:tomatoes_baladho url https://en.wikibooks.org/wiki/Cookbook:Tomatoes_baladho cookbook:tomatoes_baladho url https://en.wikibooks.org/wiki/Cookbook:Tomatoes_Baladho cookbook:tomatoes label "tomatoes" cookbook:tomatoes_with_cheese_stuffing difficulty 2 cookbook:tomatoes_with_cheese_stuffing label "tomatoes with cheese stuffing" cookbook:tomatoes_with_cheese_stuffing label "tomato with cheese stuffing" cookbook:tomatoes_with_cheese_stuffing name "Tomatoes with Cheese Stuffing" cookbook:tomatoes_with_cheese_stuffing recipeCategory category:baked_recipes cookbook:tomatoes_with_cheese_stuffing recipeCategory category:cheese_recipes cookbook:tomatoes_with_cheese_stuffing recipeCategory category:easy_recipes cookbook:tomatoes_with_cheese_stuffing recipeCategory category:recipes_with_metric_units cookbook:tomatoes_with_cheese_stuffing recipeCategory category:side_dish_recipes cookbook:tomatoes_with_cheese_stuffing recipeCategory category:stuffing_recipes cookbook:tomatoes_with_cheese_stuffing recipeCategory category:tomato_recipes cookbook:tomatoes_with_cheese_stuffing recipeCategory category:vegetarian_recipes cookbook:tomatoes_with_cheese_stuffing recipeFoodstuff cookbook:butter cookbook:tomatoes_with_cheese_stuffing recipeFoodstuff cookbook:cheese cookbook:tomatoes_with_cheese_stuffing recipeFoodstuff cookbook:pepper cookbook:tomatoes_with_cheese_stuffing recipeFoodstuff cookbook:salt cookbook:tomatoes_with_cheese_stuffing recipeFoodstuff cookbook:tomato cookbook:tomatoes_with_cheese_stuffing recipeIngredient "1/2 tsp. salt" cookbook:tomatoes_with_cheese_stuffing recipeIngredient "1/4 cup hot water" cookbook:tomatoes_with_cheese_stuffing recipeIngredient "1/8 tsp. black pepper" cookbook:tomatoes_with_cheese_stuffing recipeIngredient "1 cup bread crumbs" cookbook:tomatoes_with_cheese_stuffing recipeIngredient "1 cup grated cheese" cookbook:tomatoes_with_cheese_stuffing recipeIngredient "2 tbl. butter" cookbook:tomatoes_with_cheese_stuffing recipeIngredient "6 tomatoes" cookbook:tomatoes_with_cheese_stuffing recipeInstructions ["Select medium-sized tomatoes and hollow out the centers, reserve pulp.","Mix the crumbs, cheese, salt, pepper, butter, and hot water with the pulp from the centers of the tomatoes.","Fill the tomatoes with this stuffing, place in a pan, and bake in a moderate oven until the tomato can be pierced easily with a fork.","Serve hot."] cookbook:tomatoes_with_cheese_stuffing recipeYield 6 cookbook:tomatoes_with_cheese_stuffing totalTime "20 minutes" cookbook:tomatoes_with_cheese_stuffing type cookbook:recipes cookbook:tomatoes_with_cheese_stuffing url https://en.wikibooks.org/wiki/Cookbook:Tomatoes_with_Cheese_Stuffing cookbook:tomato_juice label "tomato juice" cookbook:tomato_juice name "Tomato juice" cookbook:tomato_juice name "Tomato Juice" cookbook:tomato_juice recipeCategory category:beverage_recipes cookbook:tomato_juice recipeCategory category:low-sodium_recipes cookbook:tomato_juice recipeCategory category:recipes_with_images cookbook:tomato_juice recipeCategory category:recipes_with_metric_units cookbook:tomato_juice recipeCategory category:tomato_recipes cookbook:tomato_juice recipeCategory category:vegan_recipes cookbook:tomato_juice recipeCategory category:vegetable_recipes cookbook:tomato_juice recipeCuisine cookbook:vegan_cuisine cookbook:tomato_juice recipeIngredient "1 12-ounce (340g) can of unsalted, canned tomato paste" cookbook:tomato_juice recipeIngredient "1 48-fluid-ounce (1.4 litres) pitcher or similar container" cookbook:tomato_juice recipeIngredient "30 fl. oz water (3 cans full) (890ml)" cookbook:tomato_juice recipeIngredient "3 tablespoon distilled white vinegar" cookbook:tomato_juice recipeIngredient "3 teaspoon black pepper" cookbook:tomato_juice recipeInstructions ["Add tomato paste to container","Add water","Add vinegar","Add black pepper","Shake vigorously or stir","Serve"] cookbook:tomato_juice recipeNotes "* Contents will settle over time, shake vigorously before serving. * Recipe is easy to customize. Some options include adding cilantro, garlic, dill weed, peppers, or a few ounces of spinach. * Add 3 tbsp (2 servings) of bacon substitute to add a smoky taste and 10 g of protein at the cost of a few grams of fat and 2\/10 of a gram of salt. * You can make your own tomato paste following our recipe. " cookbook:tomato_juice type cookbook:recipes cookbook:tomato_juice url https://en.wikibooks.org/wiki/Cookbook:Tomato_juice cookbook:tomato_juice url https://en.wikibooks.org/wiki/Cookbook:Tomato_Juice cookbook:tomato_ketchup label "tomato ketchup" cookbook:tomato_ketchup name "Tomato Ketchup" cookbook:tomato_ketchup recipeCategory category:american_recipes cookbook:tomato_ketchup recipeCategory category:boiled_recipes cookbook:tomato_ketchup recipeCategory category:sauce_recipes cookbook:tomato_ketchup recipeCategory category:tomato_recipes cookbook:tomato_ketchup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:tomato_ketchup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:tomato_ketchup recipeCuisine cookbook:new_england_cuisine cookbook:tomato_ketchup recipeIngredient "1/4 cup malt vinegar" cookbook:tomato_ketchup recipeIngredient "1 tbs salt" cookbook:tomato_ketchup recipeIngredient "24 oz. tomato paste" cookbook:tomato_ketchup recipeIngredient "2 tbs garlic powder" cookbook:tomato_ketchup recipeIngredient "2 tbs onion powder" cookbook:tomato_ketchup recipeInstructions ["Combine all ingredients in a large saucepan over medium high heat. Bring to a boil and cook 15 minutes.","Keep refrigerated in an airtight container for up to to 2 weeks, or freeze up to 2 months.","[[Cookbook:Ketchup]]"] cookbook:tomato_ketchup type cookbook:recipes cookbook:tomato_ketchup url https://en.wikibooks.org/wiki/Cookbook:Tomato_Ketchup cookbook:tomato label "canned tomatoes" cookbook:tomato label "cherry, grape, or pear tomatoes" cookbook:tomato label "chopped tomato" cookbook:tomato label "crushed tomatoes" cookbook:tomato label "red tomatoes" cookbook:tomato label "ripe tomatoes" cookbook:tomato label "sun-dried tomatoes" cookbook:tomato label "tomato" cookbook:tomato label "tomatoes" cookbook:tomato label "tomato juice" cookbook:tomato label "tomato slices" cookbook:tomato name "Tomato" cookbook:tomato_pasta difficulty 2 cookbook:tomato_pasta label "pasta al pomodoro" cookbook:tomato_pasta label "tomato pasta" cookbook:tomato_pasta name "Tomato Pasta" cookbook:tomato_pasta recipeCategory category:boiled_recipes cookbook:tomato_pasta recipeCategory category:easy_recipes cookbook:tomato_pasta recipeCategory category:pasta_recipes cookbook:tomato_pasta recipeCategory category:pasta_sauce_recipes cookbook:tomato_pasta recipeCategory category:recipes_with_metric_units cookbook:tomato_pasta recipeCategory category:side_dish_recipes cookbook:tomato_pasta recipeCategory category:tomato_recipes cookbook:tomato_pasta recipeCategory category:vegetarian_recipes cookbook:tomato_pasta recipeCookingTechnique cookbook:al_dente cookbook:tomato_pasta recipeCookingTechnique cookbook:pan_frying cookbook:tomato_pasta recipeEquipment cookbook:frying_pan cookbook:tomato_pasta recipeEquipment cookbook:wok cookbook:tomato_pasta recipeFoodstuff cookbook:basil cookbook:tomato_pasta recipeFoodstuff cookbook:cheese cookbook:tomato_pasta recipeFoodstuff cookbook:garlic cookbook:tomato_pasta recipeFoodstuff cookbook:olive_oil cookbook:tomato_pasta recipeFoodstuff cookbook:parmesan_cheese cookbook:tomato_pasta recipeFoodstuff cookbook:pasta cookbook:tomato_pasta recipeFoodstuff cookbook:pepper cookbook:tomato_pasta recipeFoodstuff cookbook:salt cookbook:tomato_pasta recipeFoodstuff cookbook:tomato cookbook:tomato_pasta recipeIngredient "2 large garlic cloves, crushed and finely chopped, more if you like it" cookbook:tomato_pasta recipeIngredient "2 Tablespoons of extra virgin olive oil, more if you like it" cookbook:tomato_pasta recipeIngredient "300 g (10 oz) large pasta spirals (dry)" cookbook:tomato_pasta recipeIngredient "4 large ripe tomatoes, well chopped, seeds and skin included. Remove the seeds and skin if you like, but it isn't mandatory." cookbook:tomato_pasta recipeIngredient "4 Tablespoons of freshly, finely grated Parmesan-style cheese (Parmigiano Reggiano recommended!)" cookbook:tomato_pasta recipeIngredient "handful of well ripped basil leaves" cookbook:tomato_pasta recipeIngredient "salt and pepper, to taste" cookbook:tomato_pasta recipeInstructions ["Cook dry pasta in plenty of salted boiling water for 10-12 minutes. By the way, the proper cooking time should be indicated on the pasta box itself. If it's not, you better taste one pasta piece from time to time, and stop the cooking when it's still crispy but not tough though (it should be ''al dente''). Prepare the sauce while the pasta is cooking:","'''Sauce:''' Heat the olive oil gently in a large frying pan or wok. When moderately hot add the garlic and gently fry until lightly coloured only. Avoid overcooking. Add the tomatoes and cook for several minutes, stirring and folding the ingredients. If there is a lot of liquid from the tomatoes, turn up the heat a little and reduce it a bit. Stir in the basil and turn the heat down.","By this time the pasta should be cooked. Turn off the heat to the pasta and use a slotted spoon to transfer the pasta to the sauce in the other pan. Don't worry if a little of the cooking water is transferred - this is a good thing as long as you don't swamp the sauce with it(you could also use a colander to drain the pasta alternatively). Season to taste, stir and pour into a large pasta bowl for serving. Scatter the cheese over the whole dish, reserving some for the table."] cookbook:tomato_pasta recipeYield 3 cookbook:tomato_pasta totalTime "20-25 minutes" cookbook:tomato_pasta type cookbook:recipes cookbook:tomato_pasta url https://en.wikibooks.org/wiki/Cookbook:Tomato_Pasta cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) label "pan tomaca (cured ham and tomato sandwich)" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) name "Pan tomaca" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) name "Pan Tomaca" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) name "Tomato Paste and Ham Sandwiches (Pan Tomaca)" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeCategory category:ham_recipes cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeCategory category:sandwich_recipes cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeCategory category:spanish_recipes cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeCategory category:tomato_recipes cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeCuisine cookbook:cuisine_of_spain cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeFoodstuff cookbook:ham cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeFoodstuff cookbook:olive_oil cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeFoodstuff cookbook:salt cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeFoodstuff cookbook:tomato cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeIngredient "120g (1/4 lb.) sliced Cured ham" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeIngredient "1 loaf French bread" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeIngredient "2 tbsp olive oil" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeIngredient "Sea salt" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeIngredient "two ripe red tomatoes" cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) recipeInstructions ["Peel the tomatoes. Optionally remove the seeds.","Blend the tomatoes, 1 tbsp olive oil and salt to taste in an appropriate vessel with an immersion blender.","Cut the French bread loaf in appropriate sized portions and open those in halves. Optionally toast them very lightly also to increase tenderness.","Spread the mixture on one surface and sprinkle with olive oil. Place a slice of cured ham on top, and optionally cover with the other portion of bread for a sandwich, or leave uncovered for a tapa.","Makes 4-6 servings."] cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) type cookbook:recipes cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) url https://en.wikibooks.org/wiki/Cookbook:Pan_tomaca cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) url https://en.wikibooks.org/wiki/Cookbook:Pan_Tomaca cookbook:tomato_paste_and_ham_sandwiches_(pan_tomaca) url https://en.wikibooks.org/wiki/Cookbook:Tomato_Paste_and_Ham_Sandwiches_(Pan_Tomaca) cookbook:tomato_paste difficulty 3 cookbook:tomato_paste label "paste" cookbook:tomato_paste label "tomate triturado" cookbook:tomato_paste label "tomato paste" cookbook:tomato_paste label "tomato puree" cookbook:tomato_paste label "tomato purée" cookbook:tomato_paste label "tomato sauce" cookbook:tomato_paste name "Tomato Paste" cookbook:tomato_paste recipeCategory category:boiled_recipes cookbook:tomato_paste recipeCategory category:ingredients cookbook:tomato_paste recipeCategory category:medium_difficulty_recipes cookbook:tomato_paste recipeCategory category:sauce_recipes cookbook:tomato_paste recipeCategory category:tomato_recipes cookbook:tomato_paste recipeFoodstuff cookbook:bell_pepper cookbook:tomato_paste recipeFoodstuff cookbook:salt cookbook:tomato_paste recipeIngredient "1½ teaspoons salt" cookbook:tomato_paste recipeIngredient "1 cup sweet red peppers, chopped" cookbook:tomato_paste recipeIngredient "1 gallon / 4 litres tomato pulp" cookbook:tomato_paste recipeInstructions ["Always follow all FOOD SAFETY precautions when preparing food.","Cook the ingredients over low heat in a large wide covered stockpot for an hour.","Pass the mixture through a food mill several times starting with the coarsest grid and progressing to the finest<ref>''This will actually be faster than trying to force it through a fine sieve in a single pass.''<\/ref>","Return the pot to the stove and heat uncovered over very low heat for 3 hours or more until very thick, stirring frequently to avoid burning. (Use a heat diffusing mat or trivet. A double boiler would be ideal as it would prevent burning but will take longer.)","Pour into new sterilized \u00bd-pint preserving jars<ref>''Always check well for chips or cracks and discard if found.''<\/ref> leaving \u00bc-inch of space at the top. Cover with new seals and screw on the lids securely but not too tightly. Process in a boiling water bath for 45 minutes. Remove from the water bath with tongs and allow to cool on an inverted oven rack for 12 hours. Test the seal by pressing the centre of each lid with your forefinger. If the inner lid does not move, remove the outer ring. Store in a cool, dry, dark place."] cookbook:tomato_paste recipeYield 4 ½-pint jars cookbook:tomato_paste totalTime "ca. 16 hours" cookbook:tomato_paste type cookbook:recipes cookbook:tomato_paste url https://en.wikibooks.org/wiki/Cookbook:Tomato_Paste cookbook:tomato_pizza label "tomato pizza" cookbook:tomato_pizza name "Tomato Pie" cookbook:tomato_pizza name "Tomato Pizza" cookbook:tomato_pizza recipeCategory category:american_recipes cookbook:tomato_pizza recipeCategory category:baked_recipes cookbook:tomato_pizza recipeCategory category:cheese_recipes cookbook:tomato_pizza recipeCategory category:italian_recipes cookbook:tomato_pizza recipeCategory category:pizza_recipes cookbook:tomato_pizza recipeCategory category:recipes_with_metric_units cookbook:tomato_pizza recipeCategory category:tomato_recipes cookbook:tomato_pizza recipeCookingTechnique cookbook:sautéing cookbook:tomato_pizza recipeCuisine cookbook:cuisine_of_italy cookbook:tomato_pizza recipeCuisine cookbook:cuisine_of_the_united_states cookbook:tomato_pizza recipeCuisine cookbook:louisiana_creole_cuisine cookbook:tomato_pizza recipeCuisine cookbook:new_england_cuisine cookbook:tomato_pizza recipeFoodstuff cookbook:clove cookbook:tomato_pizza recipeFoodstuff cookbook:garlic cookbook:tomato_pizza recipeFoodstuff cookbook:olive_oil cookbook:tomato_pizza recipeFoodstuff cookbook:pepper cookbook:tomato_pizza recipeFoodstuff cookbook:tomato cookbook:tomato_pizza recipeIngredient "1 large can crushed tomatoes" cookbook:tomato_pizza recipeIngredient "1 pound (450g) pizza dough" cookbook:tomato_pizza recipeIngredient "1 teaspoon dried pepper" cookbook:tomato_pizza recipeIngredient "2 cloves garlic" cookbook:tomato_pizza recipeIngredient "3/4 pound mozzarella cheese, sliced" cookbook:tomato_pizza recipeIngredient "3 tablespoons extra-virgin olive oil" cookbook:tomato_pizza recipeIngredient "3 tablespoons grated Pecorino Romano cheese" cookbook:tomato_pizza recipeInstructions ["Preheat oven to 250C (450\u00b0F).","Stretch the pizza dough to cover a greased baking sheet. Dough should be about 3cm (3\/4") thick.","Allow the dough to rise while the sauce is prepared.","Heat a saucepan on medium heat, add the olive oil and garlic.","Saut\u00e9 until garlic is just golden.","Add crushed tomatoes and oregano.","Cook until the sauce is thickened, about 15-20 minutes.","Cool the sauce until it is room temperature.","Top the pizza dough with mozzarella cheese, then any toppings such as sausage or pepperoni, then top with sauce, bake in the oven for about 15-20 minutes.","After removing the tomato-pie from the oven, sprinkle the grated cheese on top and then let the pizza cool to room temperature.","Pizza"] cookbook:tomato_pizza type cookbook:recipes cookbook:tomato_pizza url https://en.wikibooks.org/wiki/Cookbook:Tomato_Pie cookbook:tomato_pizza url https://en.wikibooks.org/wiki/Cookbook:Tomato_Pizza cookbook:tomato recipeCategory category:featured_ingredients cookbook:tomato recipeCategory category:fruits cookbook:tomato recipeIngredient "Burrito" cookbook:tomato recipeIngredient "Clam Chowder" cookbook:tomato recipeIngredient "Fresh Broadbeans Salad" cookbook:tomato recipeIngredient "Garlic, Tomato and Cheddar Sandwich" cookbook:tomato recipeIngredient "Jambalaya" cookbook:tomato recipeIngredient "Pico de Gallo" cookbook:tomato recipeIngredient "Six Layer Casserole" cookbook:tomato recipeIngredient "Sprout Salad" cookbook:tomato recipeIngredient "Taco" cookbook:tomato recipeIngredient "Tomato Curry" cookbook:tomato recipeIngredient "Tomato Pasta" cookbook:tomato recipeIngredient "Tomato Salad" cookbook:tomato recipeIngredient "Vegetarian Soft Tacos" cookbook:tomato_salad label "tomato salad" cookbook:tomato_salad name "Tomato Salad" cookbook:tomato_salad recipeCategory category:salad_recipes cookbook:tomato_salad recipeCategory category:tomato_recipes cookbook:tomato_salad recipeCategory category:vegan_recipes cookbook:tomato_salad recipeCuisine cookbook:vegan_cuisine cookbook:tomato_salad recipeFoodstuff cookbook:garlic cookbook:tomato_salad recipeFoodstuff cookbook:olive_oil cookbook:tomato_salad recipeFoodstuff cookbook:onion cookbook:tomato_salad recipeFoodstuff cookbook:pepper cookbook:tomato_salad recipeFoodstuff cookbook:salt cookbook:tomato_salad recipeFoodstuff cookbook:tomato cookbook:tomato_salad recipeIngredient "3 cloves of garlic" cookbook:tomato_salad recipeIngredient "3 to 4 small onions" cookbook:tomato_salad recipeIngredient "750 grams tomato" cookbook:tomato_salad recipeIngredient "Olive oil" cookbook:tomato_salad recipeIngredient "Pepper" cookbook:tomato_salad recipeIngredient "Salt" cookbook:tomato_salad recipeInstructions ["Chop the onions really fine. Boil them for approx. 4 minutes.","While they are boiling, cut the tomatoes in quarters, and remove the juicy centre. You can use the centres for tomato soup or throw them away.","Dice tomatoes, just as fine as the onion.","Peel and chop up the garlic.","When the onions are done boiling, put them in a sieve or something comparable to drain the water.","Once onions, tomatoes and garlic are all finely chopped, put all of them in a bowl, and shake\/stir.","Add a bit of olive oil and salt and pepper to taste."] cookbook:tomato_salad type cookbook:recipes cookbook:tomato_salad url https://en.wikibooks.org/wiki/Cookbook:Tomato_Salad cookbook:tomato_sauce label "tomato" cookbook:tomato_sauce label "tomato sauce" cookbook:tomato_sauce name "Tomato Sauce" cookbook:tomato_sauce_piquante label "tomato sauce piquante" cookbook:tomato_sauce_piquante name "Tomato Sauce Piquante" cookbook:tomato_sauce_piquante recipeCategory category:easy_recipes cookbook:tomato_sauce_piquante recipeCategory category:ham_recipes cookbook:tomato_sauce_piquante recipeCategory category:italian_recipes cookbook:tomato_sauce_piquante recipeCategory category:pasta_sauce_recipes cookbook:tomato_sauce_piquante recipeCategory category:sauce_recipes cookbook:tomato_sauce_piquante recipeCategory category:tomato_recipes cookbook:tomato_sauce_piquante recipeCuisine cookbook:cuisine_of_italy cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:bay_leaf cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:butter cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:carrot cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:castor_sugar cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:celery cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:clove cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:ham cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:lemon cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:onion cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:pepper cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:stock cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:thyme cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:tomato cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:vinegar cookbook:tomato_sauce_piquante recipeFoodstuff cookbook:wine cookbook:tomato_sauce_piquante recipeIngredient "1/2 carrot" cookbook:tomato_sauce_piquante recipeIngredient "1/2 glass Chablis white wine" cookbook:tomato_sauce_piquante recipeIngredient "1/2 onion" cookbook:tomato_sauce_piquante recipeIngredient "1/2 stalk celery" cookbook:tomato_sauce_piquante recipeIngredient "1/3 c vinegar" cookbook:tomato_sauce_piquante recipeIngredient "1 bay leaf" cookbook:tomato_sauce_piquante recipeIngredient "1 clove" cookbook:tomato_sauce_piquante recipeIngredient "1 c stock" cookbook:tomato_sauce_piquante recipeIngredient "1 ounce Ham" cookbook:tomato_sauce_piquante recipeIngredient "1 sprig thyme" cookbook:tomato_sauce_piquante recipeIngredient "1 t castor sugar" cookbook:tomato_sauce_piquante recipeIngredient "4 peppercorns" cookbook:tomato_sauce_piquante recipeIngredient "6 tomatoes" cookbook:tomato_sauce_piquante recipeIngredient "butter" cookbook:tomato_sauce_piquante recipeIngredient "Juice of 1/2 lemon" cookbook:tomato_sauce_piquante recipeIngredient "Velute or Espagnole sauce" cookbook:tomato_sauce_piquante recipeInstructions ["Cut up the ham, onion, carrot, and celery very finely.","Fry them in butter together with the bay leaf, thyme, clove and peppercorns.","Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock.","Then the tomatoes, cut up and strained of all their liquid.","Cook this in a covered stew pan and pass it through a sieve, but see that none of the bay leaf or thyme goes through.","Mix this sauce with an equal quantity of Velute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again and at the last add the castor sugar, the juice of half a lemon, and an ounce of fresh butter."] cookbook:tomato_sauce_piquante type cookbook:recipes cookbook:tomato_sauce_piquante url https://en.wikibooks.org/wiki/Cookbook:Tomato_Sauce_Piquante cookbook:tomato_sauce url https://en.wikibooks.org/wiki/Cookbook:Tomato_Sauce cookbook:tomato_soup label "tomato soup" cookbook:tomato_soup,_spicy recipeCategory category:vegetable_recipes cookbook:tomato_soup,_spicy recipeCategory category:vegetarian_recipes cookbook:tomato_soup,_spicy type cookbook:recipes cookbook:tomato#sun-dried_tomatoes label "sun-dried tomatoes" cookbook:tomato type cookbook:featured_ingredients cookbook:tomato type cookbook:fruits cookbook:tomato type cookbook:ingredients cookbook:tomato type cookbook:vegetable cookbook:tomato url https://en.wikibooks.org/wiki/Cookbook:Tomato cookbook:tom_kha_kai difficulty 2 cookbook:tom_kha_kai label "tom kha kai" cookbook:tom_kha_kai name "Tom kha kai" cookbook:tom_kha_kai name "Tom Kha Kai" cookbook:tom_kha_kai recipeCategory category:chicken_recipes cookbook:tom_kha_kai recipeCategory category:coconut_recipes cookbook:tom_kha_kai recipeCategory category:easy_recipes cookbook:tom_kha_kai recipeCategory category:recipes_with_metric_units cookbook:tom_kha_kai recipeCategory category:soup_recipes cookbook:tom_kha_kai recipeCategory category:thai_recipes cookbook:tom_kha_kai recipeCuisine cookbook:cuisine_of_thailand cookbook:tom_kha_kai recipeFoodstuff cookbook:chicken cookbook:tom_kha_kai recipeFoodstuff cookbook:chiles cookbook:tom_kha_kai recipeFoodstuff cookbook:cilantro cookbook:tom_kha_kai recipeFoodstuff cookbook:coconut_milk cookbook:tom_kha_kai recipeFoodstuff cookbook:galangal cookbook:tom_kha_kai recipeFoodstuff cookbook:lemongrass cookbook:tom_kha_kai recipeFoodstuff cookbook:lime cookbook:tom_kha_kai recipeFoodstuff cookbook:mushroom cookbook:tom_kha_kai recipeFoodstuff cookbook:onion cookbook:tom_kha_kai recipeFoodstuff cookbook:pepper cookbook:tom_kha_kai recipeFoodstuff cookbook:soy_sauce cookbook:tom_kha_kai recipeFoodstuff cookbook:sugar cookbook:tom_kha_kai recipeFoodstuff cookbook:tomato cookbook:tom_kha_kai recipeIngredient "¼ teaspoon pepper" cookbook:tom_kha_kai recipeIngredient "1½ teaspoon sugar" cookbook:tom_kha_kai recipeIngredient "1 cup (150 g) mushrooms, sliced" cookbook:tom_kha_kai recipeIngredient "1 medium onion, quartered" cookbook:tom_kha_kai recipeIngredient "1 tomato, quartered and peeled" cookbook:tom_kha_kai recipeIngredient "2½ (600 ml) cups coconut milk" cookbook:tom_kha_kai recipeIngredient "2" x 1" (5cm x 2.5cm) cube, thin sliced galangal - Note: one ''can'' substitute ginger, as galangal and ginger are similar, but the flavors are different." cookbook:tom_kha_kai recipeIngredient "2 Tablespoons soy sauce" cookbook:tom_kha_kai recipeIngredient "3¼ (775 ml) cups chicken stock." cookbook:tom_kha_kai recipeIngredient "3-4 mini chilies, finely chopped" cookbook:tom_kha_kai recipeIngredient "3 Tablespoons lime juice" cookbook:tom_kha_kai recipeIngredient "400 g chicken, cubed." cookbook:tom_kha_kai recipeIngredient "4 stalks lemongrass, cut into 1" (2.5cm) bits or split lengthwise" cookbook:tom_kha_kai recipeIngredient "4 Tablespoons cilantro" cookbook:tom_kha_kai recipeInstructions ["Bring stock and coconut milk to a boil.","Add lemongrass, galangal, chilies, sugar and pepper.","Add onion, tomato, chicken bits, and mushrooms.","Keep at a rolling boil for 4 minutes.","Remove the pot from the heat.","Stir in lime juice and soy sauce.","Garnish with cilantro and chilies.","\u2153 cup (80 ml) coconut milk","\u2154 cups (160 ml) chicken stock","\u00bd stalk lemongrass (cut into 1" bits)","3 thin slices galangal (or ginger, but see above note)","1 mini chili, finely chopped","6 cubes chicken","\u00bc onion","\u2153 tomato, halved and peeled","1 mushroom, cut into 6 pieces","\u00bc tsp sugar","\u215b tsp pepper","dash lime juice","dash soy sauce","Always wash your hands with soap immediately after you are done cutting chili peppers."] cookbook:tom_kha_kai recipeYield 5 cookbook:tom_kha_kai totalTime "½ hour" cookbook:tom_kha_kai type cookbook:recipes cookbook:tom_kha_kai url https://en.wikibooks.org/wiki/Cookbook:Tom_kha_kai cookbook:tom_kha_kai url https://en.wikibooks.org/wiki/Cookbook:Tom_Kha_Kai cookbook:tom_yum_gai label "tom yum gai" cookbook:tom_yum_gai name "Tom Yum Gai" cookbook:tom_yum_gai recipeCategory category:boiled_recipes cookbook:tom_yum_gai recipeCategory category:chicken_recipes cookbook:tom_yum_gai recipeCategory category:mushroom_recipes cookbook:tom_yum_gai recipeCategory category:recipes_with_metric_units cookbook:tom_yum_gai recipeCategory category:thai_recipes cookbook:tom_yum_gai recipeCuisine cookbook:cuisine_of_thailand cookbook:tom_yum_gai recipeIngredient "100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes" cookbook:tom_yum_gai recipeIngredient "1/2 tsp sugar" cookbook:tom_yum_gai recipeIngredient "1 fresh lemon grass stem cut into short lengths" cookbook:tom_yum_gai recipeIngredient "2-3 kaffir lime leaves, torn" cookbook:tom_yum_gai recipeIngredient "3 cups chicken stock" cookbook:tom_yum_gai recipeIngredient "3 tbsp Thai fish sauce" cookbook:tom_yum_gai recipeIngredient "400 grams (about 1 lb) boneless chicken meat diced" cookbook:tom_yum_gai recipeIngredient "4 tbsp fresh lime juice" cookbook:tom_yum_gai recipeIngredient "5-6 hot fresh Thai chilies, just broken with pestle" cookbook:tom_yum_gai recipeInstructions ["Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat.","Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir.","Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat."] cookbook:tom_yum_gai type cookbook:recipes cookbook:tom_yum_gai url https://en.wikibooks.org/wiki/Cookbook:Tom_Yum_Gai cookbook:tongs label "tongs" cookbook:tongs name "Tongs" cookbook:tongs type cookbook:cookbook/equipment cookbook:tongs url https://en.wikibooks.org/wiki/Cookbook:Tongs cookbook:tongue label "tongue" cookbook:tongue name "Tongue" cookbook:tongue type cookbook:ingredients cookbook:tongue type cookbook:meat_and_poultry cookbook:tongue url https://en.wikibooks.org/wiki/Cookbook:Tongue cookbook:tonjiru label "tonjiru" cookbook:tonkatsu label "tonkatsu" cookbook:tonkatsu name "Tonkatsu" cookbook:tonkatsu recipeCategory category:deep_fried_recipes cookbook:tonkatsu recipeCategory category:fried_recipes cookbook:tonkatsu recipeCategory category:japanese_recipes cookbook:tonkatsu recipeCategory category:main_course_recipes cookbook:tonkatsu recipeCategory category:pork_recipes cookbook:tonkatsu recipeCategory category:recipes_with_images cookbook:tonkatsu recipeCategory category:recipes_with_metric_units cookbook:tonkatsu recipeCuisine cookbook:cuisine_of_japan cookbook:tonkatsu recipeFoodstuff cookbook:beef cookbook:tonkatsu recipeFoodstuff cookbook:bread_crumb cookbook:tonkatsu recipeFoodstuff cookbook:chicken cookbook:tonkatsu recipeFoodstuff cookbook:egg cookbook:tonkatsu recipeFoodstuff cookbook:flour cookbook:tonkatsu recipeFoodstuff cookbook:oil_and_fat cookbook:tonkatsu recipeFoodstuff cookbook:pork cookbook:tonkatsu recipeFoodstuff cookbook:soy_sauce cookbook:tonkatsu recipeFoodstuff cookbook:sugar cookbook:tonkatsu recipeFoodstuff cookbook:worcestershire_sauce cookbook:tonkatsu recipeIngredient "eggs (beaten)" cookbook:tonkatsu recipeIngredient "flour" cookbook:tonkatsu recipeIngredient "ketchup" cookbook:tonkatsu recipeIngredient "oil for frying" cookbook:tonkatsu recipeIngredient "Panko (Japanese bread crumbs)" cookbook:tonkatsu recipeIngredient "pork" cookbook:tonkatsu recipeIngredient "soy sauce" cookbook:tonkatsu recipeIngredient "sugar" cookbook:tonkatsu recipeIngredient "Worcestershire sauce" cookbook:tonkatsu recipeInstructions ["Pound pork with meat mallet until thin, perhaps \u00bc inch (a little more than 0.5cm). To reduce splatter you should put the meat in a open Zip-loc bag.","Put eggs, flour, and bread crumbs in separate shallow bowls.","Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.","Heat oil in a frying pan (about a half-inch (1.25cm) deep), drop in crumbs to test when ready.","Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.","With a sharp knife cut pork into strips.","Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.","If desired, chill sauce for a half hour to thicken.","Serve as a dipping sauce or dribbled over the meal."] cookbook:tonkatsu recipeNotes "* Pork can be substituted with chicken or beef. * Wiener schnitzel " cookbook:tonkatsu type cookbook:recipes cookbook:tonkatsu url https://en.wikibooks.org/wiki/Cookbook:Tonkatsu cookbook:tonkotsu_ramen label "tonkotsu ramen" cookbook:tonkotsu_ramen name "Tonkotsu Ramen" cookbook:tonkotsu_ramen recipeCategory category:asian_recipes cookbook:tonkotsu_ramen recipeCategory category:noodle_recipes cookbook:tonkotsu_ramen recipeCategory category:pork_recipes cookbook:tonkotsu_ramen recipeCategory category:recipes_with_metric_units cookbook:tonkotsu_ramen recipeCategory category:soup_recipes cookbook:tonkotsu_ramen recipeIngredient "1/2 cup soy sauce" cookbook:tonkotsu_ramen recipeIngredient "1/2 cup water" cookbook:tonkotsu_ramen recipeIngredient "12 eggs in shells" cookbook:tonkotsu_ramen recipeIngredient "1 lb. Diced pork hock meat (leftovers from recipe above)" cookbook:tonkotsu_ramen recipeIngredient "1 thumb sized piece of ginger sliced" cookbook:tonkotsu_ramen recipeIngredient "2 large cloves of garlic sliced" cookbook:tonkotsu_ramen recipeIngredient "2 Tablespoons cooking wine/sake/sherry" cookbook:tonkotsu_ramen recipeIngredient "2 Tablespoons Sugar" cookbook:tonkotsu_ramen recipeIngredient "3 green onions cut into 1 inch pieces" cookbook:tonkotsu_ramen type cookbook:recipes cookbook:tonkotsu_ramen url https://en.wikibooks.org/wiki/Cookbook:Tonkotsu_Ramen cookbook:torta_de_acelga label "torta de acelga" cookbook:torta_de_acelga name "Torta de Acelga" cookbook:torta_de_acelga recipeCategory category:gibraltarian_recipes cookbook:torta_de_acelga recipeCategory category:pie_recipes cookbook:torta_de_acelga recipeCategory category:vegetarian_recipes cookbook:torta_de_acelga recipeCookingTechnique cookbook:mincing cookbook:torta_de_acelga recipeCuisine cookbook:cuisine_of_gibraltar cookbook:torta_de_acelga recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:torta_de_acelga recipeEquipment cookbook:grater cookbook:torta_de_acelga recipeFoodstuff cookbook:bread_crumb cookbook:torta_de_acelga recipeFoodstuff cookbook:cheese cookbook:torta_de_acelga recipeFoodstuff cookbook:dough cookbook:torta_de_acelga recipeFoodstuff cookbook:egg cookbook:torta_de_acelga recipeFoodstuff cookbook:flour cookbook:torta_de_acelga recipeFoodstuff cookbook:garlic cookbook:torta_de_acelga recipeFoodstuff cookbook:olive_oil cookbook:torta_de_acelga recipeFoodstuff cookbook:parsley cookbook:torta_de_acelga recipeFoodstuff cookbook:swiss_chard cookbook:torta_de_acelga recipeFoodstuff cookbook:water cookbook:torta_de_acelga recipeIngredient "1 small pkt puff pastry (or else make a pastry by mixing one glass each of olive oil and water then adding flour until a soft dough is achieved)" cookbook:torta_de_acelga recipeIngredient "2 teaspoons minced garlic" cookbook:torta_de_acelga recipeIngredient "6 bunches of acelga (chard)" cookbook:torta_de_acelga recipeIngredient "6 eggs" cookbook:torta_de_acelga recipeIngredient "Breadcrumbs" cookbook:torta_de_acelga recipeIngredient "Grated cheese" cookbook:torta_de_acelga recipeIngredient "Parsley" cookbook:torta_de_acelga recipeIngredient "Season to taste" cookbook:torta_de_acelga recipeInstructions ["Remove the stems of the acelga (these stems will become useful for another recipe called Potaje de acelga).","Wash the leaves very well to remove any grit or soil. Boil the acelga leaves, drain really well and chop them. Fry them for a few minutes in hot olive oil then set aside.","Roll out the pastry and lay on an oven proof pie dish leaving sufficient pastry to close the pie later.","Beat the eggs and add all the ingredients to make a nice filling.","Add to the acelga and mix all together.","Fill the pie dish with this \u201crelleno\u201d or filling and close the pie with the pastry.","Cook in the oven (150\u00b0C \/ 300\u00b0F) for about 30 mins or until the pie is nice and golden."] cookbook:torta_de_acelga type cookbook:recipes cookbook:torta_de_acelga url https://en.wikibooks.org/wiki/Cookbook:Torta_de_Acelga cookbook:torta_de_cielo label "torta de cielo" cookbook:tortas_fritas label "tortas fritas" cookbook:torta_tal-brungiel_u_l-ikkapuljat label "torta tal-brungiel u l-ikkapuljat" cookbook:torta_tal-fenek label "torta tal-fenek" cookbook:torta_tal-fenek name "Torta tal-Fenek" cookbook:torta_tal-fenek recipeCategory category:baked_recipes cookbook:torta_tal-fenek recipeCategory category:main_course_recipes cookbook:torta_tal-fenek recipeCategory category:pot_pie_recipes cookbook:torta_tal-fenek recipeCategory category:rabbit_recipes cookbook:torta_tal-fenek recipeIngredient "1kg. puff pastry" cookbook:torta_tal-fenek recipeIngredient "1 rabbit" cookbook:torta_tal-fenek recipeIngredient "200g. onions" cookbook:torta_tal-fenek recipeIngredient "200g. peas" cookbook:torta_tal-fenek recipeIngredient "3 eggs" cookbook:torta_tal-fenek recipeIngredient "50g. tomato paste" cookbook:torta_tal-fenek recipeIngredient "Olive oil" cookbook:torta_tal-fenek recipeIngredient "Pinch mixed spice" cookbook:torta_tal-fenek recipeIngredient "Salt and pepper" cookbook:torta_tal-fenek recipeIngredient "Water or stock" cookbook:torta_tal-fenek recipeInstructions ["Cut the rabbit into small pieces and fry on a low heat","Fry the chopped onions until golden","Add all other ingredients except the eggs","Simmer, remove all the bones from the rabbit and add to the mixture","Simmer for 20 minutes, remove from the heat and add the eggs","Mix everything well","Roll half the pastry and line the greased pie dish"] cookbook:torta_tal-fenek type cookbook:recipes cookbook:torta_tal-fenek url https://en.wikibooks.org/wiki/Cookbook:Torta_tal-Fenek cookbook:torta_tal-irkotta label "torta tal-irkotta" cookbook:torta_tal-laham label "torta tal-laham" cookbook:torta_tal-lampuki label "torta tal-lampuki" cookbook:torta_tal-qargha_hamra label "torta tal-qargha hamra" cookbook:torta_tal-qastan label "torta tal-qastan" cookbook:torta_tat-tamala label "torta tat-tamal" cookbook:tortilla_canaria difficulty 1 cookbook:tortilla_canaria label "''tortilla canaria''" cookbook:tortilla_canaria name "Tortilla Canaria" cookbook:tortilla_canaria recipeCategory category:breakfast_recipes cookbook:tortilla_canaria recipeCategory category:omelette_recipes cookbook:tortilla_canaria recipeCategory category:pan_fried_recipes cookbook:tortilla_canaria recipeCategory category:recipes_with_images cookbook:tortilla_canaria recipeCategory category:recipes_with_metric_units cookbook:tortilla_canaria recipeCategory category:spanish_recipes cookbook:tortilla_canaria recipeCategory category:tomato_recipes cookbook:tortilla_canaria recipeCategory category:very_easy_recipes cookbook:tortilla_canaria recipeCookingTechnique cookbook:sautéing cookbook:tortilla_canaria recipeCuisine cookbook:cuisine_of_spain cookbook:tortilla_canaria recipeFoodstuff cookbook:egg cookbook:tortilla_canaria recipeFoodstuff cookbook:garlic cookbook:tortilla_canaria recipeFoodstuff cookbook:olive_oil cookbook:tortilla_canaria recipeFoodstuff cookbook:onion cookbook:tortilla_canaria recipeFoodstuff cookbook:parsley cookbook:tortilla_canaria recipeFoodstuff cookbook:salt cookbook:tortilla_canaria recipeFoodstuff cookbook:tarragon cookbook:tortilla_canaria recipeFoodstuff cookbook:tomato cookbook:tortilla_canaria recipeIngredient "150 grams yellow onions, diced" cookbook:tortilla_canaria recipeIngredient "1 teaspoon parsley" cookbook:tortilla_canaria recipeIngredient "1 teaspoon tarragon" cookbook:tortilla_canaria recipeIngredient "2 cloves garlic, chopped" cookbook:tortilla_canaria recipeIngredient "2 Tablespoons olive oil" cookbook:tortilla_canaria recipeIngredient "300 grams tomatoes, diced" cookbook:tortilla_canaria recipeIngredient "6 eggs, scrambled" cookbook:tortilla_canaria recipeIngredient "salt to taste" cookbook:tortilla_canaria recipeInstructions ["Saut\u00e9 the onions and the chopped garlic in olive oil with the parsley and tarragon until the garlic is slightly brown.","Add the tomatoes and salt. Saute until the tomatoes are tender. Remove from heat.","Make two open omelets from the scrambled eggs.","Place the cooked vegetables into the center of each omelette and fold them over.","Serve hot."] cookbook:tortilla_canaria recipeYield 2 to 3 cookbook:tortilla_canaria totalTime "15 to 20 minutes" cookbook:tortilla_canaria type cookbook:recipes cookbook:tortilla_canaria url https://en.wikibooks.org/wiki/Cookbook:Tortilla_Canaria cookbook:tortilla_chip label "tortilla chip" cookbook:tortilla_chip label "tortilla chips" cookbook:tortilla_chip name "Tortilla Chip" cookbook:tortilla_chip recipeCategory category:american_recipes cookbook:tortilla_chip recipeCategory category:mexican_recipes cookbook:tortilla_chip recipeCuisine cookbook:cuisine_of_jalisco cookbook:tortilla_chip recipeCuisine cookbook:cuisine_of_mexico cookbook:tortilla_chip recipeCuisine cookbook:cuisine_of_the_united_states cookbook:tortilla_chip recipeCuisine cookbook:cuisine_of_yucatan cookbook:tortilla_chip recipeCuisine cookbook:louisiana_creole_cuisine cookbook:tortilla_chip recipeCuisine cookbook:new_england_cuisine cookbook:tortilla_chip recipeFoodstuff cookbook:tortilla cookbook:tortilla_chip recipeFoodstuff cookbook:vegetable_oil cookbook:tortilla_chip recipeIngredient "1 bag corn tortillas" cookbook:tortilla_chip recipeIngredient "A heavy deep pot" cookbook:tortilla_chip recipeIngredient "seasoning" cookbook:tortilla_chip recipeIngredient "vegetable oil for frying" cookbook:tortilla_chip recipeInstructions ["Fill the pot with 2 inches of oil.","Clip a confectioners thermometer to the side of the pot so that the tip is submerged in the oil but not touching the bottom.","Heat the oil to 360\u00baF (180\u00baC).","Slice a pile of tortillas through the centre.","Stack the two piles together and cut across to form quarters.","Stack the quarters and cut through to form eighths","Gently drop the tortilla pieces into the hot oil, a handful at a time, no more.","After the initial vapour has boiled off, agitate gently with a slotted spoon to fry evenly","When tortilla chips are golden brown, remove with a spider or slotted spoon, about 2 minutes.","Drain on paper towels and season lightly with salt or seasoned salt."] cookbook:tortilla_chip type cookbook:ingredients cookbook:tortilla_chip url https://en.wikibooks.org/wiki/Cookbook:Tortilla_Chip cookbook:tortilla_de_patatas label "tortilla de patata" cookbook:tortilla_de_patatas name "Tortilla de patatas" cookbook:tortilla_de_patatas name "Tortilla de Patatas" cookbook:tortilla_de_patatas name "Tortilla espanola" cookbook:tortilla_de_patatas recipeCategory category:argentine_recipes cookbook:tortilla_de_patatas recipeCategory category:omelette_recipes cookbook:tortilla_de_patatas recipeCategory category:pan_fried_recipes cookbook:tortilla_de_patatas recipeCategory category:potato_recipes cookbook:tortilla_de_patatas recipeCategory category:side_dish_recipes cookbook:tortilla_de_patatas recipeCategory category:spanish_recipes cookbook:tortilla_de_patatas recipeCuisine cookbook:cuisine_of_spain cookbook:tortilla_de_patatas recipeFoodstuff cookbook:egg cookbook:tortilla_de_patatas recipeFoodstuff cookbook:olive_oil cookbook:tortilla_de_patatas recipeFoodstuff cookbook:potato cookbook:tortilla_de_patatas recipeFoodstuff cookbook:salt cookbook:tortilla_de_patatas recipeIngredient "2 cups olive oil" cookbook:tortilla_de_patatas recipeIngredient "3 lb /1200 g potatoes" cookbook:tortilla_de_patatas recipeIngredient "4 eggs" cookbook:tortilla_de_patatas recipeIngredient "salt" cookbook:tortilla_de_patatas type cookbook:recipes cookbook:tortilla_de_patatas url https://en.wikibooks.org/wiki/Cookbook:Tortilla_de_patatas cookbook:tortilla_de_patatas url https://en.wikibooks.org/wiki/Cookbook:Tortilla_de_Patatas cookbook:tortilla_de_patatas url https://en.wikibooks.org/wiki/Cookbook:Tortilla_espanola cookbook:tortilla_española_de_patatas difficulty 3 cookbook:tortilla_española_de_patatas label "tortilla espanola de patatas" cookbook:tortilla_española_de_patatas name "Tortilla espanola de patatas" cookbook:tortilla_española_de_patatas name "Tortilla Española de Patatas" cookbook:tortilla_española_de_patatas recipeCategory category:egg_recipes cookbook:tortilla_española_de_patatas recipeCategory category:european_recipes cookbook:tortilla_española_de_patatas recipeCategory category:medium_difficulty_recipes cookbook:tortilla_española_de_patatas recipeCategory category:potato_recipes cookbook:tortilla_española_de_patatas recipeCategory category:side_dishes cookbook:tortilla_española_de_patatas recipeCategory category:spanish_recipes cookbook:tortilla_española_de_patatas recipeCuisine cookbook:cuisine_of_spain cookbook:tortilla_española_de_patatas recipeCuisine cookbook:european_cuisines cookbook:tortilla_española_de_patatas recipeIngredient "10 eggs" cookbook:tortilla_española_de_patatas recipeIngredient "17 fl oz (500 ml) olive oil" cookbook:tortilla_española_de_patatas recipeIngredient "1 lb (1/2 kg) potatoes, washed" cookbook:tortilla_española_de_patatas recipeIngredient "2 onions, peeled, quartered and sliced into 1/8-1/4" slices" cookbook:tortilla_española_de_patatas recipeIngredient "cucumber (optional)" cookbook:tortilla_española_de_patatas recipeIngredient "salt and pepper" cookbook:tortilla_española_de_patatas recipeYield 4 cookbook:tortilla_española_de_patatas totalTime "prep: 50 min" cookbook:tortilla_española_de_patatas type cookbook:recipes cookbook:tortilla_española_de_patatas url https://en.wikibooks.org/wiki/Cookbook:Tortilla_espanola_de_patatas cookbook:tortilla_española_de_patatas url https://en.wikibooks.org/wiki/Cookbook:Tortilla_Española_de_Patatas cookbook:tortilla_española name "Tortilla española" cookbook:tortilla_española name "Tortilla Española" cookbook:tortilla_española recipeCategory category:breakfast_recipes cookbook:tortilla_española recipeCategory category:omelette_recipes cookbook:tortilla_española recipeCategory category:pan_fried_recipes cookbook:tortilla_española recipeCategory category:potato_recipes cookbook:tortilla_española recipeCategory category:recipes_with_images cookbook:tortilla_española recipeCategory category:recipes_with_metric_units cookbook:tortilla_española recipeCategory category:side_dish_recipes cookbook:tortilla_española recipeCategory category:spanish_recipes cookbook:tortilla_española recipeCuisine cookbook:cuisine_of_spain cookbook:tortilla_española recipeIngredient "1 Tbsp minced garlic" cookbook:tortilla_española recipeIngredient "1 white onion" cookbook:tortilla_española recipeIngredient "6 large eggs" cookbook:tortilla_española recipeIngredient "6 medium potatoes" cookbook:tortilla_española recipeIngredient "about 1/4 cup + 2 Tbsp. vegetable or olive oil" cookbook:tortilla_española recipeInstructions ["Heat the garlic and a small amount of oil in a ten inch frying pan until garlic is browned.","Add the rest of the oil and heat to about 375 degrees Fahrenheit (200c).","Cube or slice the potatoes and coarsely chop the onion; add to hot oil and fry until brown.","Strain the potatoes, onions, and garlic and reserve about two tablespoons of oil.","Beat eggs in a separate bowl.","Add potatoes, onions, and garlic to beaten eggs and allow to sit for about 15 minutes.","Put reserved tablespoons of oil in original ten inch frying pan and place over low-medium heat.","Add egg\/potato\/onion\/garlic mixture to frying pan; fry, lifting up edges of tortilla espa\u00f1ola to allow uncooked egg to run underneath and cook.","Serve after cooked as a pizza with your choice of toppings: salsa, sour cream, shredded cheese, chives, etc., are all very good choices."] cookbook:tortilla_española type cookbook:recipes cookbook:tortilla_española url https://en.wikibooks.org/wiki/Cookbook:Tortilla_española cookbook:tortilla_española url https://en.wikibooks.org/wiki/Cookbook:Tortilla_Española cookbook:tortilla label "corn tortilla" cookbook:tortilla label "corn-tortilla" cookbook:tortilla label "corn tortillas" cookbook:tortilla label "floured tortillas" cookbook:tortilla label "tortilla" cookbook:tortilla label "tortillas" cookbook:tortilla name "Tortilla" cookbook:tortilla recipeCategory category:ingredients cookbook:tortilla recipeCategory category:mexican_recipes cookbook:tortilla recipeCategory category:pan_fried_recipes cookbook:tortilla recipeCategory category:recipes_with_images cookbook:tortilla recipeCategory category:recipes_with_metric_units cookbook:tortilla recipeCategory category:tex-mex_recipes cookbook:tortilla recipeCategory category:tortilla_recipes cookbook:tortilla recipeCuisine cookbook:cuisine_of_jalisco cookbook:tortilla recipeCuisine cookbook:cuisine_of_mexico cookbook:tortilla recipeCuisine cookbook:cuisine_of_yucatan cookbook:tortilla recipeFoodstuff cookbook:corn_masa cookbook:tortilla recipeFoodstuff cookbook:salt cookbook:tortilla recipeFoodstuff cookbook:water cookbook:tortilla recipeIngredient "1 teaspoon salt" cookbook:tortilla recipeIngredient "2 cups masa (masa harina, masa lista)" cookbook:tortilla recipeIngredient "2 cups water" cookbook:tortilla recipeInstructions ["In a large bowl, stir together the masa and salt.","Add the water, and mix together well.","Turn out onto a lightly floured board and knead for 5 minutes.","Divide the dough into 1\/4 cup (3 oz \/ 90g) portions and form them into balls.","Roll each ball into a flat round about 6 inches (10cm) in diameter and 1\/8 inches (0.25cm) thick.","Heat a large heavy skillet over medium high heat.","Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.","Remove from the skillet and keep warm in cloth towel.","Flour Tortilla"] cookbook:tortilla_soup label "tortilla soup" cookbook:tortilla_soup name "Tortilla Soup" cookbook:tortilla_soup recipeCategory category:chicken_recipes cookbook:tortilla_soup recipeCategory category:slow_cooker_recipes cookbook:tortilla_soup recipeCategory category:soup_recipes cookbook:tortilla_soup recipeCategory category:southwestern_recipes cookbook:tortilla_soup recipeCuisine cookbook:southwestern_cuisine cookbook:tortilla_soup recipeFoodstuff cookbook:broth cookbook:tortilla_soup recipeFoodstuff cookbook:chicken cookbook:tortilla_soup recipeFoodstuff cookbook:cilantro cookbook:tortilla_soup recipeFoodstuff cookbook:garlic cookbook:tortilla_soup recipeFoodstuff cookbook:jalapeño cookbook:tortilla_soup recipeFoodstuff cookbook:monterey_jack_cheese cookbook:tortilla_soup recipeFoodstuff cookbook:olive cookbook:tortilla_soup recipeFoodstuff cookbook:olive_oil cookbook:tortilla_soup recipeFoodstuff cookbook:onion cookbook:tortilla_soup recipeFoodstuff cookbook:pepper cookbook:tortilla_soup recipeFoodstuff cookbook:salt cookbook:tortilla_soup recipeFoodstuff cookbook:tomato cookbook:tortilla_soup recipeFoodstuff cookbook:tortilla cookbook:tortilla_soup recipeFoodstuff cookbook:tortilla_chip cookbook:tortilla_soup recipeIngredient "½ teaspoon freshly ground black pepper" cookbook:tortilla_soup recipeIngredient "½ tsp salt (optional)" cookbook:tortilla_soup recipeIngredient "1 15 ounce can of diced tomatoes" cookbook:tortilla_soup recipeIngredient "1 6-8 ounce can of tomato paste" cookbook:tortilla_soup recipeIngredient "1 clove garlic, minced" cookbook:tortilla_soup recipeIngredient "1 jalapeno, seeded and diced, or ½ teaspoon dried cayenne pepper (optional, Tabasco sauce can be added to individual bowls to adjust heat to taste)" cookbook:tortilla_soup recipeIngredient "1 onion, chopped" cookbook:tortilla_soup recipeIngredient "1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro" cookbook:tortilla_soup recipeIngredient "2-3 pieces of boneless, skinless chicken, raw or frozen" cookbook:tortilla_soup recipeIngredient "3 tablespoons olive oil (optional)" cookbook:tortilla_soup recipeIngredient "6 cups chicken stock, broth, or bullion" cookbook:tortilla_soup recipeIngredient "crunchy tortillas or tortilla chips" cookbook:tortilla_soup recipeIngredient "grated Monterey Jack or other Mexican cheeses" cookbook:tortilla_soup recipeIngredient "sliced black olives" cookbook:tortilla_soup recipeInstructions ["Soup can be made without crock pot\/slow cooker on stove. Simply saut\u00e9 the onion and garlic in olive oil prior to adding other ingredients. Simmer on medium heat until chicken is cooked thoroughly and otherwise follow slow cooker directions."] cookbook:tortilla_soup type cookbook:recipes cookbook:tortilla_soup url https://en.wikibooks.org/wiki/Cookbook:Tortilla_Soup cookbook:tortilla type cookbook:ingredients cookbook:tortilla url https://en.wikibooks.org/wiki/Cookbook:Tortilla cookbook:tostones label "tostones" cookbook:tostón label "tostón" cookbook:tostón name "Tostón" cookbook:tostón recipeCategory category:appetizer_recipes cookbook:tostón recipeCategory category:gluten-free_recipes cookbook:tostón recipeCategory category:plantain_recipes cookbook:tostón recipeCategory category:recipes_with_metric_units cookbook:tostón recipeCategory category:vegan_recipes cookbook:tostón recipeCategory category:venezuelan_recipes cookbook:tostón recipeCuisine cookbook:cuisine_of_venezuela cookbook:tostón recipeCuisine cookbook:vegan_cuisine cookbook:tostón recipeFoodstuff cookbook:oil_and_fat cookbook:tostón recipeFoodstuff cookbook:plantain cookbook:tostón recipeFoodstuff cookbook:salt cookbook:tostón recipeIngredient "2 green (unripe) plantains" cookbook:tostón recipeIngredient "Oil for deep frying" cookbook:tostón recipeIngredient "Salt" cookbook:tostón recipeInstructions ["Heat the oil in a deep fat fryer to 180\u00b0C \/ 350\u00b0F.","Slice the plantain very thinly, then fry in the hot oil until golden brown.","Remove from the oil, and when cool enough to handle, sprinkle with salt and flatten each slice with a mallet until very thin.","Reheat the oil until very hot then fry the flattened plantain slices until crisp and golden on both sides. Drain on absorbent paper."] cookbook:tostón type cookbook:recipes cookbook:tostón url https://en.wikibooks.org/wiki/Cookbook:Tostón cookbook:toum label "toom" cookbook:toum name "Toum" cookbook:toum recipeCategory category:garlic_recipes cookbook:toum recipeCategory category:lebanese_recipes cookbook:toum recipeCategory category:recipes_with_images cookbook:toum recipeCategory category:recipes_without_cooking_time cookbook:toum recipeCategory category:recipes_without_servings cookbook:toum recipeCategory category:sauce_recipes cookbook:toum recipeCuisine cookbook:cuisine_of_lebanon cookbook:toum recipeFoodstuff cookbook:garlic cookbook:toum recipeFoodstuff cookbook:lemon cookbook:toum recipeFoodstuff cookbook:olive_oil cookbook:toum recipeFoodstuff cookbook:salt cookbook:toum recipeIngredient "fresh, peeled garlic 10-40 grams" cookbook:toum recipeIngredient "lemon" cookbook:toum recipeIngredient "Olive oil 3/4 cup" cookbook:toum recipeIngredient "salt 1/4 - 1/2 tsp" cookbook:toum type cookbook:recipes cookbook:toum url https://en.wikibooks.org/wiki/Cookbook:Toum cookbook:tournedos_rossini label "''tournedos rossini''" cookbook:tourte_à_la_lorraine label "''tourte à la lorraine''" cookbook:tourte_à_la_lorraine name "Tourte à la Lorraine" cookbook:tourte_à_la_lorraine recipeCategory category:baked_recipes cookbook:tourte_à_la_lorraine recipeCategory category:egg_recipes cookbook:tourte_à_la_lorraine recipeCategory category:french_recipes cookbook:tourte_à_la_lorraine recipeCategory category:main_course_recipes cookbook:tourte_à_la_lorraine recipeCategory category:pastry_recipes cookbook:tourte_à_la_lorraine recipeCategory category:pot_pie_recipes cookbook:tourte_à_la_lorraine recipeCuisine cookbook:cuisine_of_france cookbook:tourte_à_la_lorraine recipeIngredient "½ cup heavy cream" cookbook:tourte_à_la_lorraine recipeIngredient "1 cup Riesling" cookbook:tourte_à_la_lorraine recipeIngredient "1 Onion" cookbook:tourte_à_la_lorraine recipeIngredient "2 bay leaves" cookbook:tourte_à_la_lorraine recipeIngredient "2 eggs (1 yolk + 1 whole egg)" cookbook:tourte_à_la_lorraine recipeIngredient "2 Garlic cloves" cookbook:tourte_à_la_lorraine recipeIngredient "2 Shallots" cookbook:tourte_à_la_lorraine recipeIngredient "2 sprigs thyme" cookbook:tourte_à_la_lorraine recipeIngredient "4 cloves" cookbook:tourte_à_la_lorraine recipeIngredient "4 oz Fresh pork" cookbook:tourte_à_la_lorraine recipeIngredient "4 oz. Pie dough" cookbook:tourte_à_la_lorraine recipeIngredient "4 oz. Puff pastry" cookbook:tourte_à_la_lorraine recipeIngredient "4 oz. Veal" cookbook:tourte_à_la_lorraine recipeIngredient "4-spice powder" cookbook:tourte_à_la_lorraine recipeIngredient "Nutmeg" cookbook:tourte_à_la_lorraine recipeIngredient "Parsley" cookbook:tourte_à_la_lorraine recipeIngredient "Salt and pepper" cookbook:tourte_à_la_lorraine recipeInstructions ["Marinate the meat cut into medium dice in the Riesling, salt, pepper. 4 spices, shallots, garlic #and onion minced, chopped parsley, bay leaves, thyme and cloves.","Marinate for 48 hours.","Preheat the oven to 400\u00baF.","Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper.","Place the meat on the pie dough leaving a narrow border all around the edge. Cover the meat with the puff pastry taking care to moisten with a little water to glue the edges together.","Brush the surface with egg yolk and make a small chimney in the middle (you may use a tube of cardboard covered with foil). Make a pleasing design on the surface of the pastry with a tip of a small knife.","Bake in a hot oven for 45 min.","During this time, beat the egg and yolk with the cream. Season with grated nutmeg, salt and pepper.","Remove the pie from the oven and with the help of a funnel pour the cream mixture through the chimney. This operation is a bit delicate. One needs to add a little at a time and then tilt the pan to disperse the liquid throughout the pie.","Return to the oven for 10 min."] cookbook:tourte_à_la_lorraine type cookbook:recipes cookbook:tourte_à_la_lorraine url https://en.wikibooks.org/wiki/Cookbook:Tourte_à_la_Lorraine cookbook:traditional_lasagne label "traditional lasagna" cookbook:traditional_lasagne name "Traditional Lasagne" cookbook:traditional_lasagne recipeCategory category:baked_recipes cookbook:traditional_lasagne recipeCategory category:ground_beef_recipes cookbook:traditional_lasagne recipeCategory category:lasagne_recipes cookbook:traditional_lasagne recipeCategory category:main_course_recipes cookbook:traditional_lasagne recipeCategory category:pasta_recipes cookbook:traditional_lasagne recipeCategory category:recipes_with_metric_units cookbook:traditional_lasagne recipeCategory category:tomato_recipes cookbook:traditional_lasagne recipeIngredient "10-15 basil leaves, chopped or torn (or 1 tsp dried basil)" cookbook:traditional_lasagne recipeIngredient "1/2 tsp dried oregano" cookbook:traditional_lasagne recipeIngredient "1/2 tsp sugar" cookbook:traditional_lasagne recipeIngredient "1.5 pints (850 ml) béchamel sauce" cookbook:traditional_lasagne recipeIngredient "1 can (400 g) quality chopped plum tomatoes" cookbook:traditional_lasagne recipeIngredient "1 large onion,(Optionally: 2 Carrots and 2 Celery) finely chopped" cookbook:traditional_lasagne recipeIngredient "1 tsp sea salt (or to taste)" cookbook:traditional_lasagne recipeIngredient "2 Tbsp olive oil" cookbook:traditional_lasagne recipeIngredient "3 lbs (1.5 kilo) minced (ground) beef" cookbook:traditional_lasagne recipeIngredient "4 cloves of garlic, finely chopped or crushed" cookbook:traditional_lasagne recipeIngredient "5 crushed black peppercorns (or to taste)" cookbook:traditional_lasagne recipeIngredient "Finely grated parmesan" cookbook:traditional_lasagne recipeIngredient "One pack of lasagne sheets" cookbook:traditional_lasagne recipeIngredient "(Optionally) 150-200 ml red wine" cookbook:traditional_lasagne recipeInstructions ["Heat the olive oil in a heavy base or non-stick pan over a medium-high heat. If the oil browns, turn the heat down.","Add the onion and fry until golden brown","Increase heat to high and add the meat and garlic. Fry until brown. Minced\/ground beef takes some time to cook well. Fry until there is little moisture left in the pan. If necessary, spoon out any excess fat.","Add the tomatoes and sugar, cover the pan and lower the heat and simmer for 20 minutes. Meanwhile, prepare the b\u00e9chamel sauce.","Pre-heat the oven to 375F\/190C","Mix the basil, oregano, salt & pepper into the ragu.","Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of b\u00e9chamel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough bechamel sauce left to cover the top layer of pasta.","Sprinkle the grated parmesan over the top.","Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.","Get good beef. This is the most important part of the dish. The best beef will produce little fat and a great flavour.","Try using goats cheese and milk for the b\u00e9chamel sauce. Sainsbury's and Safeways both sell a goat's cheese that's almost like cheddar in consistency. Perfect for b\u00e9chamel sauce.","Look for canned tomatoes in 'rich tomato juice'. They're a bit more expensive, but definitely worthwhile","Fresh basil and pepper are a must.","Try it with minced lamb"] cookbook:traditional_lasagne type cookbook:recipes cookbook:traditional_lasagne url https://en.wikibooks.org/wiki/Cookbook:Traditional_Lasagne cookbook:traditional_maltese_ice_cream label "traditional maltese ice cream" cookbook:traditional_pie_crust label "traditional pie crust" cookbook:traditional_pie_crust name "Traditional Pie Crust" cookbook:traditional_pie_crust recipeCategory category:baking_recipes cookbook:traditional_pie_crust recipeCategory category:pastry_recipes cookbook:traditional_pie_crust recipeCategory category:recipes_with_metric_units cookbook:traditional_pie_crust recipeFoodstuff cookbook:butter cookbook:traditional_pie_crust recipeFoodstuff cookbook:flour cookbook:traditional_pie_crust recipeFoodstuff cookbook:lard cookbook:traditional_pie_crust recipeFoodstuff cookbook:salt cookbook:traditional_pie_crust recipeIngredient "butter" cookbook:traditional_pie_crust recipeIngredient "flour" cookbook:traditional_pie_crust recipeIngredient "lard" cookbook:traditional_pie_crust recipeIngredient "salt" cookbook:traditional_pie_crust recipeInstructions ["Sift 775 g (a pound and a half) of flour, and take out a quarter for rolling cut in it 110 g of lard (a quarter of a pound), mixed with water and roll it out; cut 110 g (half a pound) of butter, and put it in at two rollings with the flour that was left out.","For making the bottom crust of pies, put 110 g of lard into 450 g of flour, with a little salt, mix it stiff, and grease the plates before you make pies; always make your paste in a cold place and bake it soon. Some persons prefer mixing crust with milk instead of water."] cookbook:traditional_pie_crust type cookbook:recipes cookbook:traditional_pie_crust url https://en.wikibooks.org/wiki/Cookbook:Traditional_Pie_Crust cookbook:traditional_pilau_rice difficulty 3 cookbook:traditional_pilau_rice label "keema matar pulao" cookbook:traditional_pilau_rice label "pilau" cookbook:traditional_pilau_rice label "traditional pilau rice" cookbook:traditional_pilau_rice name "Traditional Pilau Rice" cookbook:traditional_pilau_rice recipeCategory category:curry_recipes cookbook:traditional_pilau_rice recipeCategory category:halal_recipes cookbook:traditional_pilau_rice recipeCategory category:indian_recipes cookbook:traditional_pilau_rice recipeCategory category:inexpensive_recipes cookbook:traditional_pilau_rice recipeCategory category:main_course_recipes cookbook:traditional_pilau_rice recipeCategory category:meat_recipes cookbook:traditional_pilau_rice recipeCategory category:medium_difficulty_recipes cookbook:traditional_pilau_rice recipeCategory category:pakistani_recipes cookbook:traditional_pilau_rice recipeCategory category:recipes_with_metric_units cookbook:traditional_pilau_rice recipeCategory category:rice_recipes cookbook:traditional_pilau_rice recipeCategory category:side_dish_recipes cookbook:traditional_pilau_rice recipeCategory category:vegan_recipes cookbook:traditional_pilau_rice recipeCategory category:vegetarian_recipes cookbook:traditional_pilau_rice recipeCuisine cookbook:cuisine_of_india cookbook:traditional_pilau_rice recipeCuisine cookbook:cuisine_of_pakistan cookbook:traditional_pilau_rice recipeCuisine cookbook:vegan_cuisine cookbook:traditional_pilau_rice recipeFoodstuff cookbook:almond cookbook:traditional_pilau_rice recipeFoodstuff cookbook:bay_leaf cookbook:traditional_pilau_rice recipeFoodstuff cookbook:beef cookbook:traditional_pilau_rice recipeFoodstuff cookbook:cardamom cookbook:traditional_pilau_rice recipeFoodstuff cookbook:carrot cookbook:traditional_pilau_rice recipeFoodstuff cookbook:chickpea cookbook:traditional_pilau_rice recipeFoodstuff cookbook:clove cookbook:traditional_pilau_rice recipeFoodstuff cookbook:coriander cookbook:traditional_pilau_rice recipeFoodstuff cookbook:cumin cookbook:traditional_pilau_rice recipeFoodstuff cookbook:eggplant cookbook:traditional_pilau_rice recipeFoodstuff cookbook:fennel cookbook:traditional_pilau_rice recipeFoodstuff cookbook:garam_masala cookbook:traditional_pilau_rice recipeFoodstuff cookbook:garlic cookbook:traditional_pilau_rice recipeFoodstuff cookbook:ghee cookbook:traditional_pilau_rice recipeFoodstuff cookbook:ginger cookbook:traditional_pilau_rice recipeFoodstuff cookbook:lamb cookbook:traditional_pilau_rice recipeFoodstuff cookbook:mushroom cookbook:traditional_pilau_rice recipeFoodstuff cookbook:mutton cookbook:traditional_pilau_rice recipeFoodstuff cookbook:nutmeg cookbook:traditional_pilau_rice recipeFoodstuff cookbook:onion cookbook:traditional_pilau_rice recipeFoodstuff cookbook:pea cookbook:traditional_pilau_rice recipeFoodstuff cookbook:pepper cookbook:traditional_pilau_rice recipeFoodstuff cookbook:potato cookbook:traditional_pilau_rice recipeFoodstuff cookbook:rice cookbook:traditional_pilau_rice recipeFoodstuff cookbook:sunflower_oil cookbook:traditional_pilau_rice recipeFoodstuff cookbook:tomato cookbook:traditional_pilau_rice recipeFoodstuff cookbook:turmeric cookbook:traditional_pilau_rice recipeFoodstuff cookbook:yogurt cookbook:traditional_pilau_rice recipeFoodstuff cookbook:zucchini cookbook:traditional_pilau_rice recipeIngredient "1-2 cloves of garlic" cookbook:traditional_pilau_rice recipeIngredient "1 large tomato, diced, or a dozen cherry tomatoes, cut into eighths" cookbook:traditional_pilau_rice recipeIngredient "1 medium onion or half a large onion, peeled and finely chopped" cookbook:traditional_pilau_rice recipeIngredient "250g mince (lamb or mutton are most common, but you could use beef or quorn)." cookbook:traditional_pilau_rice recipeIngredient "400g tin chickpeas (240g drained weight)" cookbook:traditional_pilau_rice recipeIngredient "425ml basmati rice" cookbook:traditional_pilau_rice recipeIngredient "575ml water" cookbook:traditional_pilau_rice recipeIngredient "Extra 1/2 teaspoon ground coriander (if using a pre-made spice mix)" cookbook:traditional_pilau_rice recipeIngredient "Extra teaspoon ground cumin (if using a pre-made spice mix)" cookbook:traditional_pilau_rice recipeIngredient "Oil (use sunflower oil or a similar vegetable oil without a strong taste) or ghee" cookbook:traditional_pilau_rice recipeIngredient "(Optional) frozen petits pois" cookbook:traditional_pilau_rice recipeIngredient "Salt" cookbook:traditional_pilau_rice recipeIngredient "Spice mixture (can be bought pre-mixed from Asian supermarkets, labelled as "garam masala" or "burger spices", or you can make your own using cumin, coriander powder, powdered ginger, turmeric, nutmeg, cardamom, fennel seeds, pepper, cloves, bay leaves etc. At least a teaspoon of cumin and coriander is essential, but you can pick and choose which of the others you want to include, or use just a pinch or two of each of them.)" cookbook:traditional_pilau_rice recipeInstructions ["Wash the rice in several changes of water and leave it to soak while you prepare the other ingredients, changing the water whenever you have a spare moment.","Chop the onion, and heat the oil or ghee in the saucepan. Add the onion to the pan and fry over a very low heat until caramelized, stirring frequently to prevent them burning. The onions must be browned, not translucent, to get the authentic flavour. This will take at least fifteen minutes. If you want to save time, you can do as many Pakistani cooks do and use the ready-fried onions that can be bought in large bags in Asian supermarkets (or in small, expensive pots sold as "crispy salad onions" in English supermarkets). If using ready-fried onions, skip this step and add them when you add the water.","While the onions are browning, prepare the other ingredients (not forgetting to stir the onions occasionally). Bash the garlic in a pestle and mortar with some salt, chop the tomatoes and drain the chickpeas.","When the onions look like they are beginning to brown, add the garlic and any powdered or seed spices. Do not add them earlier than this or they will burn in the long time the onions take to caramelize.","When the onions and garlic are both done, add the tomatoes and stir for a minute or so. This will help to deglaze the pan and seems to stop the onions cooking any more. Turn up the heat and add the mince. If using meat mince, cook until completely browned (5-10 minutes). If using quorn mince, you just need to cook for a couple of minutes until heated through.","While the mince is cooking, drain the washed rice in a sieve and put a kettle of water on to boil. When the mince is cooked, add the drained rice to the pan, along with a little extra oil or ghee if necessary. Stir the rice gently until it is coated in the oil, taking care not to break up the grains.","Add 575ml hot water, along with the drained chickpeas and any larger spices like bay leaves, cardamom pods or cloves. Add the salt and bring to the boil.","Once boiled, put on a tight-fitting lid and turn the heat to very low. Cook for 25 minutes and do not remove the lid.","After 25 minutes, remove the lid, add the peas, cover with a clean teatowel (optional) and replace the lid. Turn off the heat and leave to rest for five minutes; the peas will cook in the residual heat and the teatowel will absorb excess moisture\/condensation.","Turn out onto a serving platter (separate large lumps by pressing with the back of a spoon) or plate up. Add any garnishes, and serve with yoghurt."] cookbook:traditional_pilau_rice recipeNotes "*Basmati rice will produce the best flavour, but other long-grain rice can be used. *A cast iron pan with a thick bottom will reduce the likelihood of the rice burning at the bottom. The saucepan you use should have a minimum of 20-22cm diameter. *Whether to serve this dish as a meal in itself or a side dish depends on the ingredients used. If you have used ingredients containing protein, like mince or chickpeas, it can be served as a meal in itself with perhaps just a side salad. If you omit most of the ingredients, it can serve as a plainer foil to a spicy curry. *Chopped chillies may be added and the frying stage, but if you are going to be eating the rice with curry you may prefer it plain. *Dried chickpeas are cheaper than tinned chickpeas but much less convenient - they must be soaked overnight and then cooked for a long time separately to the rice. *Other ingredients, such as cubed potatoes (1-2cm to a side), diced carrots or courgettes (zucchini) cut into matchsticks can be added when the water is added. Ingredients like diced mushrooms or cubes of aubergine (eggplant) (1-2cm to a side) can be added at the frying stage. *Sliced reconstituted dried mushrooms are a non-traditional but tasty variant that can be added either during the frying stage or when the water is added. Use 6-8 dried mushrooms, remembering that their size will increase greatly when soaked. Large bags of shiitake-like dried mushrooms can be bought cheaply in Chinese supermarkets, and the soaking liquid from the mushrooms can be substituted for some of the water to give the rice a really rich, tasty flavour without using any meat (just make sure to either strain the liquid through cheesecloth or leave the last centimetre or so of liquid in the jug to avoid getting any grit that has been washed off the mushrooms in your rice). *The rice can be garnished with toasted flaked almonds when it is turned out onto a plate. *Please note that the amounts of rice needed is given by volume, not weight. *The rice should be well washed. Skipping the washing step will cause the rice to gum together because of the starch. *Be careful to use the right proportions of water. If you use too much, the rice will be soggy, and if you use too little it may be hard in the middle. The rice should have absorbed all the water by the end of the cooking time; if you have to drain water off, you have used too much. If you are using a lot of wet ingredients, you may need to reduce the quantity of water used very slightly. *Different rice varieties require different amounts of water, so if you wanted to make this recipe using brown rice instead of white basmati rice, you would need to change the amount of water. *If you are not using mince, you need less spices, and if you are using mince, you need more spices. *Quorn mince can be cooked from frozen but meat mince must be defrosted. *Leftover rice should not be eaten if it is more than a day old. Storing cooked rice at room temperature is dangerous. " cookbook:traditional_pilau_rice recipeYield 4 cookbook:traditional_pilau_rice totalTime "1 hour" cookbook:traditional_pilau_rice type cookbook:recipes cookbook:traditional_pilau_rice url https://en.wikibooks.org/wiki/Cookbook:Traditional_Pilau_Rice cookbook:traditional_tuna_casserole difficulty 2 cookbook:traditional_tuna_casserole label "traditional tuna casserole" cookbook:traditional_tuna_casserole name "Traditional Tuna Casserole" cookbook:traditional_tuna_casserole recipeCategory category:american_recipes cookbook:traditional_tuna_casserole recipeCategory category:baked_recipes cookbook:traditional_tuna_casserole recipeCategory category:casserole_recipes cookbook:traditional_tuna_casserole recipeCategory category:easy_recipes cookbook:traditional_tuna_casserole recipeCategory category:inexpensive_recipes cookbook:traditional_tuna_casserole recipeCategory category:main_course_recipes cookbook:traditional_tuna_casserole recipeCategory category:mushroom_recipes cookbook:traditional_tuna_casserole recipeCategory category:pan_fried_recipes cookbook:traditional_tuna_casserole recipeCategory category:pasta_recipes cookbook:traditional_tuna_casserole recipeCategory category:recipes_with_metric_units cookbook:traditional_tuna_casserole recipeCategory category:tuna_recipes cookbook:traditional_tuna_casserole recipeCookingTechnique cookbook:baking cookbook:traditional_tuna_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:traditional_tuna_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:traditional_tuna_casserole recipeCuisine cookbook:new_england_cuisine cookbook:traditional_tuna_casserole recipeFoodstuff cookbook:cheddar_cheese cookbook:traditional_tuna_casserole recipeFoodstuff cookbook:macaroni cookbook:traditional_tuna_casserole recipeFoodstuff cookbook:milk cookbook:traditional_tuna_casserole recipeFoodstuff cookbook:mushroom cookbook:traditional_tuna_casserole recipeFoodstuff cookbook:onion cookbook:traditional_tuna_casserole recipeFoodstuff cookbook:pasta cookbook:traditional_tuna_casserole recipeFoodstuff cookbook:pea cookbook:traditional_tuna_casserole recipeFoodstuff cookbook:tuna cookbook:traditional_tuna_casserole recipeIngredient "⅛ cup (30 ml) milk" cookbook:traditional_tuna_casserole recipeIngredient "1-1½ cups (240 ml - 360 ml) hot water" cookbook:traditional_tuna_casserole recipeIngredient "1 can (10¾-ounces ~290 ml) cream of mushroom or cheddar cheese soup" cookbook:traditional_tuna_casserole recipeIngredient "1 can of mushrooms" cookbook:traditional_tuna_casserole recipeIngredient "1 can of peas" cookbook:traditional_tuna_casserole recipeIngredient "1 cup (240g) uncooked macaroni, or other short pasta" cookbook:traditional_tuna_casserole recipeIngredient "2 (6-ounce - 150 g) cans or 1 12-ounce can tuna" cookbook:traditional_tuna_casserole recipeIngredient "2 tablespoons minced onion" cookbook:traditional_tuna_casserole recipeIngredient "all other ingredients as above" cookbook:traditional_tuna_casserole recipeIngredient "several slices of cheese" cookbook:traditional_tuna_casserole recipeInstructions ["Assemble all ingredients, except sliced cheese, in large skillet.","Bring to boil, simmer 15 minutes, frequently stirring.","Melt cheese on top before serving.","Tastes '''great''' with a teaspoon or two of ''Texas Pete''!","May substitute chopped chicken or turkey for the tuna."] cookbook:traditional_tuna_casserole recipeYield 4-8 cookbook:traditional_tuna_casserole totalTime "80 minutes" cookbook:traditional_tuna_casserole type cookbook:recipes cookbook:traditional_tuna_casserole url https://en.wikibooks.org/wiki/Cookbook:Traditional_Tuna_Casserole cookbook:trans_fat label "trans fat" cookbook:treacle label "dark treacle" cookbook:treacle label "light treacle" cookbook:treacle label "treacle" cookbook:treacle name "Dark Treacle" cookbook:treacle name "Light Treacle" cookbook:treacle name "Treacle" cookbook:treacle type cookbook:ingredients cookbook:treacle type cookbook:sweeteners cookbook:treacle url https://en.wikibooks.org/wiki/Cookbook:Dark_Treacle cookbook:treacle url https://en.wikibooks.org/wiki/Cookbook:Light_Treacle cookbook:treacle url https://en.wikibooks.org/wiki/Cookbook:Treacle cookbook:t recipeCategory category:ingredients cookbook:tres_leches_cake_ii label "tres leches cake" cookbook:tres_leches_cake_ii name "Tres leches cake" cookbook:tres_leches_cake_ii name "Tres Leches Cake" cookbook:tres_leches_cake_ii name "Tres Leches Cake 2" cookbook:tres_leches_cake_ii name "Tres Leches Cake II" cookbook:tres_leches_cake_ii recipeCategory category:baking_recipes cookbook:tres_leches_cake_ii recipeCategory category:cake_recipes cookbook:tres_leches_cake_ii recipeCategory category:dairy_recipes cookbook:tres_leches_cake_ii recipeCategory category:dessert_recipes cookbook:tres_leches_cake_ii recipeCategory category:mexican_recipes cookbook:tres_leches_cake_ii recipeCategory category:southwestern_recipes cookbook:tres_leches_cake_ii recipeCuisine cookbook:cuisine_of_jalisco cookbook:tres_leches_cake_ii recipeCuisine cookbook:cuisine_of_mexico cookbook:tres_leches_cake_ii recipeCuisine cookbook:cuisine_of_yucatan cookbook:tres_leches_cake_ii recipeCuisine cookbook:southwestern_cuisine cookbook:tres_leches_cake_ii recipeIngredient "½ teaspoon of cream of tartar (optional but used for stabilizing the egg whites; increasing their heat tolerance and volume)" cookbook:tres_leches_cake_ii recipeIngredient "1 1/2 cup of heavy whipping cream" cookbook:tres_leches_cake_ii recipeIngredient "1 box of white cake mix preferably with pudding in the mix" cookbook:tres_leches_cake_ii recipeIngredient "1 can of condensed milk" cookbook:tres_leches_cake_ii recipeIngredient "1 can of evaporated milk" cookbook:tres_leches_cake_ii recipeIngredient "1 can of sweetened condensed milk" cookbook:tres_leches_cake_ii recipeIngredient "1 container of cool whip" cookbook:tres_leches_cake_ii recipeIngredient "1 cup of granulated sugar" cookbook:tres_leches_cake_ii recipeIngredient "1 cup of heavy whipping cream or half and half" cookbook:tres_leches_cake_ii recipeIngredient "1 cup of self rising flour" cookbook:tres_leches_cake_ii recipeIngredient "1 cup sugar" cookbook:tres_leches_cake_ii recipeIngredient "1 tbsp vanilla" cookbook:tres_leches_cake_ii recipeIngredient "3 egg whites" cookbook:tres_leches_cake_ii recipeIngredient "5 eggs separated" cookbook:tres_leches_cake_ii recipeIngredient "optional liqueur can be added to tres leches mixture for extra or different flavoring" cookbook:tres_leches_cake_ii recipeInstructions ["Preheat oven to 350\u00b0F. Grease and flour cake pan.","Using a standing mixer with the whisk attachment beat egg whites until frothy.","Place on cake pan and bake for 20 minutes.","Mix all the milks and vanilla and heat for 5 minutes.","Stir constantly while heating.","The idea is to bring all the flavors together so don\u2019t overheat the milk.","After the cake and milk cream are at room temperature, slowly pour the milk on the cake. Since you greased the cake pan the milk will flow around and under the cake. The cake will absorb most of the milk.","Using a standing mixer with the whisk attachment beat egg whites until frothy.","The meringue should be heated so it turns a bit brown but not burned.","[[Cookbook:Tres Leches Cake II]]"] cookbook:tres_leches_cake_ii type cookbook:recipes cookbook:tres_leches_cake_ii url https://en.wikibooks.org/wiki/Cookbook:Tres_leches_cake cookbook:tres_leches_cake_ii url https://en.wikibooks.org/wiki/Cookbook:Tres_Leches_Cake cookbook:tres_leches_cake_ii url https://en.wikibooks.org/wiki/Cookbook:Tres_Leches_Cake_2 cookbook:tres_leches_cake_ii url https://en.wikibooks.org/wiki/Cookbook:Tres_Leches_Cake_II cookbook:tri-colored_autumn_rice_balls label "tri-colored autumn rice balls" cookbook:tri-colored_autumn_rice_balls name "Tri-colored Autumn Rice Balls" cookbook:tri-colored_autumn_rice_balls name "Tri-Colored Autumn Rice Balls" cookbook:tri-colored_autumn_rice_balls recipeCategory category:appetizer_recipes cookbook:tri-colored_autumn_rice_balls recipeCategory category:japanese_recipes cookbook:tri-colored_autumn_rice_balls recipeCategory category:rice_recipes cookbook:tri-colored_autumn_rice_balls recipeCategory category:side_dish_recipes cookbook:tri-colored_autumn_rice_balls recipeCuisine cookbook:cuisine_of_japan cookbook:tri-colored_autumn_rice_balls recipeIngredient "1/2 cup roasted soybean powder (kinako) or toasted ground pecans." cookbook:tri-colored_autumn_rice_balls recipeIngredient "1/4 cup toasted black sesame seeds, lightly crushed" cookbook:tri-colored_autumn_rice_balls recipeIngredient "1 cup smooth Japanese bean paste (koshi-an), chilled" cookbook:tri-colored_autumn_rice_balls recipeIngredient "1 tablespoon sugar" cookbook:tri-colored_autumn_rice_balls recipeIngredient "3 cups prepared steamed sweet rice" cookbook:tri-colored_autumn_rice_balls recipeInstructions ["Mix sesame seeds and sugar in a small bowl.","Moisten your hands with water and divide warm rice into 12 equal portions.","Shape 4 portions into balls. Moisten a clean dish towel and squeeze dry.","Place 2 1\/2 tablespoons bean paste on towel; pat into 4 inch circle.","Place 1 rice ball in centre of bean paste circle and use towel to mould bean paste around the rice ball.","Repeat this 3 more times, using another 1\/2 cup of bean paste and the other 3 rice balls.","Place these on a nice serving tray. Flatten the remaining eight rice portions.","Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it.","Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray."] cookbook:tri-colored_autumn_rice_balls type cookbook:recipes cookbook:tri-colored_autumn_rice_balls url https://en.wikibooks.org/wiki/Cookbook:Tri-colored_Autumn_Rice_Balls cookbook:tri-colored_autumn_rice_balls url https://en.wikibooks.org/wiki/Cookbook:Tri-Colored_Autumn_Rice_Balls cookbook:trifle difficulty 2 cookbook:trifle label "trifle" cookbook:trifle label "trifles" cookbook:trifle name "Trifle" cookbook:trifle name "Trifle Pudding" cookbook:trifle recipeCategory category:dairy_recipes cookbook:trifle recipeCategory category:dessert_recipes cookbook:trifle recipeCategory category:easy_recipes cookbook:trifle recipeCategory category:english_recipes cookbook:trifle recipeCategory category:recipes_with_images cookbook:trifle recipeCategory category:recipes_with_metric_units cookbook:trifle recipeCategory category:refrigerated_recipes cookbook:trifle recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:trifle recipeFoodstuff cookbook:cream cookbook:trifle recipeFoodstuff cookbook:peach cookbook:trifle recipeFoodstuff cookbook:sherry cookbook:trifle recipeIngredient "1 packet/sachet Fruit flavoured jelly (or "Quick-Jel")" cookbook:trifle recipeIngredient "1 swiss roll or similar sponge cake" cookbook:trifle recipeIngredient "50 to 100 ml dry Sherry" cookbook:trifle recipeIngredient "A tin of peach segments" cookbook:trifle recipeIngredient "Custard" cookbook:trifle recipeIngredient "''Hundreds and thousands'' or other sweet topping (optional)" cookbook:trifle recipeIngredient "Whipped double cream" cookbook:trifle recipeInstructions ["Slice the swiss roll approximately 3\/4" (2cm) thick, and line the base of a Pyrex casserole dish with it.","Pour a small glass of sherry (approx 50 to 100ml) over the swiss roll.","Drain the peaches, keeping the juice\/syrup aside and then arrange the peaches over the swiss roll.","Prepare the jelly as per the instructions, you may wish to use the syrup from the peaches for this. Pour the jelly into the casserole dish and allow to set in the fridge. "Quick-Jel" may be preferable due to time taken to set.","Make the custard, again as per the instructions (use fresh or powdered as opposed to canned). Allow this to cool to lukewarm, and pour into the casserole. Allow this to set in the fridge.","Whip the cream for the top of the trifle and spread it over the custard. Garnish with ''hundreds and thousands''\/vermicelli or other cake decorations."] cookbook:trifle recipeYield 6 cookbook:trifle totalTime "25 minutes" cookbook:trifle type cookbook:recipes cookbook:trifle url https://en.wikibooks.org/wiki/Cookbook:Trifle cookbook:trifle url https://en.wikibooks.org/wiki/Cookbook:Trifle_Pudding cookbook:trill label "trill (red mullet)" cookbook:trinidad_and_tobago type cookbook:cuisines cookbook:trinidad_and_tobago type cookbook:cuisines_by_country cookbook:tripe_and_drisheen label "tripe and drisheen" cookbook:tripe label "beef tripe" cookbook:tripe label "tripe" cookbook:tripe name "Tripe" cookbook:tripes_à_la_mode_de_caen difficulty 2 cookbook:tripes_à_la_mode_de_caen label "tripes à la mode de caen" cookbook:tripes_à_la_mode_de_caen name "Tripes à la mode de Caen" cookbook:tripes_à_la_mode_de_caen recipeCategory category:beef_recipes cookbook:tripes_à_la_mode_de_caen recipeCategory category:braised_recipes cookbook:tripes_à_la_mode_de_caen recipeCategory category:casserole_recipes cookbook:tripes_à_la_mode_de_caen recipeCategory category:easy_recipes cookbook:tripes_à_la_mode_de_caen recipeCategory category:french_recipes cookbook:tripes_à_la_mode_de_caen recipeCategory category:wine_recipes cookbook:tripes_à_la_mode_de_caen recipeCuisine cookbook:cuisine_of_france cookbook:tripes_à_la_mode_de_caen recipeIngredient "10 shallots minced" cookbook:tripes_à_la_mode_de_caen recipeIngredient "1/2 cup celery leaves" cookbook:tripes_à_la_mode_de_caen recipeIngredient "1/4 cup parsley, finely chopped" cookbook:tripes_à_la_mode_de_caen recipeIngredient "1 calf's foot, boned and cut into pieces" cookbook:tripes_à_la_mode_de_caen recipeIngredient "1 cup apple brandy" cookbook:tripes_à_la_mode_de_caen recipeIngredient "2 cups carrots, diced" cookbook:tripes_à_la_mode_de_caen recipeIngredient "2 cups dry white wine" cookbook:tripes_à_la_mode_de_caen recipeIngredient "2 cups onions, chopped" cookbook:tripes_à_la_mode_de_caen recipeIngredient "2 lbs. marrow bone" cookbook:tripes_à_la_mode_de_caen recipeIngredient "3 garlic cloves, pressed or minced" cookbook:tripes_à_la_mode_de_caen recipeIngredient "4 cups beef broth" cookbook:tripes_à_la_mode_de_caen recipeIngredient "6 lbs. tripe, cut into 2-inch squares" cookbook:tripes_à_la_mode_de_caen recipeIngredient "salt and pepper" cookbook:tripes_à_la_mode_de_caen recipeInstructions ["Preheat oven to 300\u00b0F","Mix all of the ingredients together.","Place in a marmite, deep casserole or Dutch oven with a tight fitting lid. Then wrap the casserole completely in foil.","Cook for 10- 12 hours. Remove bones before serving."] cookbook:tripes_à_la_mode_de_caen recipeYield 12 - 14 cookbook:tripes_à_la_mode_de_caen totalTime "25 minutes" cookbook:tripes_à_la_mode_de_caen type cookbook:recipes cookbook:tripes_à_la_mode_de_caen url https://en.wikibooks.org/wiki/Cookbook:Tripes_à_la_mode_de_Caen cookbook:tripe_soup_(shkembe_chorba) label "shkembe chorba" cookbook:tripe_soup_(shkembe_chorba) name "Shkembe Chorba" cookbook:tripe_soup_(shkembe_chorba) name "Tripe soup (Shkembe Chorba)" cookbook:tripe_soup_(shkembe_chorba) recipeCategory category:beef_recipes cookbook:tripe_soup_(shkembe_chorba) recipeCategory category:boiled_recipes cookbook:tripe_soup_(shkembe_chorba) recipeCategory category:bulgarian_recipes cookbook:tripe_soup_(shkembe_chorba) recipeCategory category:recipes_with_images cookbook:tripe_soup_(shkembe_chorba) recipeCategory category:recipes_with_metric_units cookbook:tripe_soup_(shkembe_chorba) recipeCategory category:soup_recipes cookbook:tripe_soup_(shkembe_chorba) recipeCuisine cookbook:cuisine_of_bulgaria cookbook:tripe_soup_(shkembe_chorba) recipeFoodstuff cookbook:beef cookbook:tripe_soup_(shkembe_chorba) recipeFoodstuff cookbook:butter cookbook:tripe_soup_(shkembe_chorba) recipeFoodstuff cookbook:garlic cookbook:tripe_soup_(shkembe_chorba) recipeFoodstuff cookbook:onion cookbook:tripe_soup_(shkembe_chorba) recipeFoodstuff cookbook:parsley cookbook:tripe_soup_(shkembe_chorba) recipeFoodstuff cookbook:tripe cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "½ t marjoram, dried" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "1½ lb (675g) tripe, cooked" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "1 can tomato paste (6oz (~180g))" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "1 ea bay leaf" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "1 ea bell pepper - cut into thin-strips" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "1 ea garlic clove - crushed" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "1 ea onion - chopped fine" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "1 T butter" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "1 t salt;" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "2 T flour" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "2 T parsley - chopped fine" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "3½ c beef stock" cookbook:tripe_soup_(shkembe_chorba) recipeIngredient "⅔ c Kashkaval cheese - grated" cookbook:tripe_soup_(shkembe_chorba) recipeInstructions ["Combine onion, red pepper, butter in large saucepan.","Sprinkle flour over onion mixture, then stir in the tomato paste.","Cut tripe into thin strips.","Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.","Partially cover the pot and simmer 30 minutes.","Remove and discard bay leaf.","Pour soup into a tureen or serve in individual bowls.","In a small bowl, combine parsley, garlic and cheese - sprinkle over hot soup - serve immediately."] cookbook:tripe_soup_(shkembe_chorba) type cookbook:recipes cookbook:tripe_soup_(shkembe_chorba) url https://en.wikibooks.org/wiki/Cookbook:Shkembe_Chorba cookbook:tripe_soup_(shkembe_chorba) url https://en.wikibooks.org/wiki/Cookbook:Tripe_soup_(Shkembe_Chorba) cookbook:tripe type cookbook:ingredients cookbook:tripe type cookbook:meat_and_poultry cookbook:tripe url https://en.wikibooks.org/wiki/Cookbook:Tripe cookbook:tripoux label "tripoux" cookbook:triticale label "triticale" cookbook:triticale name "Triticale" cookbook:triticale type cookbook:cereals cookbook:triticale type cookbook:ingredients cookbook:triticale url https://en.wikibooks.org/wiki/Cookbook:Triticale cookbook:trommelkoek label "trommelkoek" cookbook:tropical_sausage_combo label "tropical sausage combo" cookbook:tropical_sausage_combo name "Tropical Sausage combo" cookbook:tropical_sausage_combo recipeIngredient "Butter or Margarine" cookbook:tropical_sausage_combo recipeIngredient "Plantains (Gonja) - ripe" cookbook:tropical_sausage_combo recipeIngredient "Smoked sausages (farmers choice smokies)" cookbook:tropical_sausage_combo recipeIngredient "Vegetable confetti (chopped, carrots, tomatoes, onions, bell peppers etc. As many colours as you can get)" cookbook:tropical_sausage_combo recipeInstructions ["Pre heat oven at 175 degrees.","Peel the plantains and smear them with Butter or Margarine.","Place on oven tray. Place smokies on oven rack.","Put tray and rack in oven.","Grill at 170 degrees for 30 - 35 min.","Chop the vegetable and douse with olive oil and vinegar.","Serve and sprinkle with black pepper if you so wish<\/text>"] cookbook:tropical_sausage_combo type cookbook:recipes cookbook:tropical_sausage_combo url https://en.wikibooks.org/wiki/Cookbook:Tropical_Sausage_combo cookbook:tropical_squares difficulty 3 cookbook:tropical_squares label "tropical squares" cookbook:tropical_squares name "Tropical Squares" cookbook:tropical_squares recipeCategory category:baking_recipes cookbook:tropical_squares recipeCategory category:coconut_recipes cookbook:tropical_squares recipeCategory category:confection_recipes cookbook:tropical_squares recipeCategory category:cookie_recipes cookbook:tropical_squares recipeCategory category:medium_difficulty_recipes cookbook:tropical_squares recipeCategory category:pineapple_recipes cookbook:tropical_squares recipeCategory category:recipes_with_metric_units cookbook:tropical_squares recipeCategory category:recipes_without_servings cookbook:tropical_squares totalTime "50 - 55 minutes" cookbook:tropical_squares type cookbook:recipes cookbook:tropical_squares url https://en.wikibooks.org/wiki/Cookbook:Tropical_Squares cookbook:trotters label "trotters" cookbook:trout label "trout" cookbook:trout name "Trout" cookbook:trout recipeCategory category:featured_ingredients cookbook:trout recipeCategory category:freshwater_fish cookbook:trout type cookbook:featured_ingredients cookbook:trout type cookbook:freshwater_fish cookbook:trout type cookbook:ingredients cookbook:trout type cookbook:seafood cookbook:trout url https://en.wikibooks.org/wiki/Cookbook:Trout cookbook:truffade label "truffade" cookbook:truffle label "truffle" cookbook:truffle label "truffle oil" cookbook:truffle label "truffles" cookbook:truffle name "Truffle" cookbook:truffle type cookbook:ingredients cookbook:truffle type cookbook:vegetable cookbook:truffle url https://en.wikibooks.org/wiki/Cookbook:Truffle cookbook:tsukemono label "tsukemono" cookbook:ttvaser label "ttvaser" cookbook:t type cookbook:ingredients cookbook:tubers label "tubers" cookbook:tub_tim_krob name "Tub Tim Krob" cookbook:tub_tim_krob recipeCategory category:thai_recipes cookbook:tub_tim_krob recipeCuisine cookbook:cuisine_of_thailand cookbook:tub_tim_krob recipeIngredient "1/2 can of water chestnuts" cookbook:tub_tim_krob recipeIngredient "1/2 cup of tapioca flour" cookbook:tub_tim_krob recipeIngredient "1/3 cup coconut milk" cookbook:tub_tim_krob recipeIngredient "1/4 cup of water" cookbook:tub_tim_krob recipeIngredient "5 drops red food coloring" cookbook:tub_tim_krob recipeInstructions ["Peel and cut the water chestnuts into small cubes.","Soak the water chestnut cubes in red food coloring until their color changes to red","Mix the colored water chestnut cubes with tapioca flour until the skin of the cubes is covered with the flour.","Boil them in hot water for several minutes or until the water chestnut cubes float to the top of the water.","Mix the water chestnut cubes with coconut milk and serve with ice cubes in a bowl."] cookbook:tub_tim_krob type cookbook:recipes cookbook:tub_tim_krob url https://en.wikibooks.org/wiki/Cookbook:Tub_Tim_Krob cookbook:tuna_&_herb_salad name "Tuna & Herb Salad" cookbook:tuna_&_herb_salad recipeCategory category:tuna_recipes cookbook:tuna_&_herb_salad recipeIngredient "1 (12 oz.) can albacore tuna (water pack), drained" cookbook:tuna_&_herb_salad recipeIngredient "1/2 cup crumbled feta cheese" cookbook:tuna_&_herb_salad recipeIngredient "1/4 cup flat-leaf parsley" cookbook:tuna_&_herb_salad recipeIngredient "1/4 cup fresh basil" cookbook:tuna_&_herb_salad recipeIngredient "1/4 cup fresh marjoram" cookbook:tuna_&_herb_salad recipeIngredient "1/4 cup fresh oregano" cookbook:tuna_&_herb_salad recipeIngredient "1 tbs Worcestershire sauce" cookbook:tuna_&_herb_salad recipeIngredient "2 tbs freshly squeezed lemon juice" cookbook:tuna_&_herb_salad recipeIngredient "2 tbs fresh rosemary, finely chopped" cookbook:tuna_&_herb_salad recipeIngredient "2 tsp Dijon mustard" cookbook:tuna_&_herb_salad recipeIngredient "2 tsp grated lemon zest" cookbook:tuna_&_herb_salad recipeIngredient "6 tbs extra-virgin olive oil" cookbook:tuna_&_herb_salad recipeIngredient "Hot sauce, to taste" cookbook:tuna_&_herb_salad recipeIngredient "Salt and freshly ground black pepper, to taste" cookbook:tuna_&_herb_salad recipeInstructions ["Combine juice, zest, mustard, hot sauce, and Worcestershire sauce. Slowly stream in olive oil while whisking continuously until oil has been integrated. Season to taste with salt and freshly ground black pepper.","Combine remaining ingredients except for cheese. Add dressing and toss to coat. Sprinkle with feta before serving.<\/text>"] cookbook:tuna_&_herb_salad type cookbook:recipes cookbook:tuna_&_herb_salad url https://en.wikibooks.org/wiki/Cookbook:Tuna_&_Herb_Salad cookbook:tuna_casserole difficulty 1 cookbook:tuna_casserole label "tuna casserole" cookbook:tuna_casserole name "Tuna Casserole" cookbook:tuna_casserole recipeCategory category:baked_recipes cookbook:tuna_casserole recipeCategory category:casserole_recipes cookbook:tuna_casserole recipeCategory category:dairy_recipes cookbook:tuna_casserole recipeCategory category:main_course_recipes cookbook:tuna_casserole recipeCategory category:noodle_recipes cookbook:tuna_casserole recipeCategory category:tuna_recipes cookbook:tuna_casserole recipeCategory category:vegetable_recipes cookbook:tuna_casserole recipeCategory category:very_easy_recipes cookbook:tuna_casserole recipeIngredient "1 bag of frozen vegetables (peas, carrots and corn)" cookbook:tuna_casserole recipeIngredient "1 can each of cream of celery, cream of chicken, and cream of mushroom (substitute cream of potato if you don't like mushrooms)" cookbook:tuna_casserole recipeIngredient "1 can of fried onion rings, 1 packet potato chips or 1 small packet corn flakes" cookbook:tuna_casserole recipeIngredient "1 large bag of egg noodles" cookbook:tuna_casserole recipeIngredient "3 cans of tuna in water" cookbook:tuna_casserole recipeInstructions ["Cook egg noodles as directed on package. While boiling water, pre-heat oven to 400F.","Drain egg noodles. Mix together all ingredients except fried onion rings. Put in a casserole dish or a 9"x13"x2" pan. Cook for 20 minutes.","Sprinkle fried onion topping on top of baked casserole. Bake for an additional 3 minutes, or until fried onion is slightly brown.","Let cool for 5 minutes and serve."] cookbook:tuna_casserole recipeYield 6 cookbook:tuna_casserole totalTime "45 minutes" cookbook:tuna_casserole type cookbook:recipes cookbook:tuna_casserole url https://en.wikibooks.org/wiki/Cookbook:Tuna_Casserole cookbook:tuna_curry difficulty 1 cookbook:tuna_curry label "tuna curry" cookbook:tuna_curry name "Tuna Curry" cookbook:tuna_curry recipeCategory category:curry_powder_recipes cookbook:tuna_curry recipeCategory category:curry_recipes cookbook:tuna_curry recipeCategory category:main_course_recipes cookbook:tuna_curry recipeCategory category:pan_fried_recipes cookbook:tuna_curry recipeCategory category:recipes_with_metric_units cookbook:tuna_curry recipeCategory category:tuna_recipes cookbook:tuna_curry recipeCategory category:vegetable_recipes cookbook:tuna_curry recipeCategory category:very_easy_recipes cookbook:tuna_curry recipeFoodstuff cookbook:butter cookbook:tuna_curry recipeFoodstuff cookbook:carrot cookbook:tuna_curry recipeFoodstuff cookbook:curry_powder cookbook:tuna_curry recipeFoodstuff cookbook:flour cookbook:tuna_curry recipeFoodstuff cookbook:green_bean cookbook:tuna_curry recipeFoodstuff cookbook:milk cookbook:tuna_curry recipeFoodstuff cookbook:olive_oil cookbook:tuna_curry recipeFoodstuff cookbook:onion cookbook:tuna_curry recipeFoodstuff cookbook:pea cookbook:tuna_curry recipeFoodstuff cookbook:pepper cookbook:tuna_curry recipeFoodstuff cookbook:rice cookbook:tuna_curry recipeFoodstuff cookbook:salt cookbook:tuna_curry recipeFoodstuff cookbook:tuna cookbook:tuna_curry recipeIngredient "100 g (3½ oz) frozen vegetables, such as carrot slices, green beans, or peas" cookbook:tuna_curry recipeIngredient "1 can (150 g/5¼ oz) tuna in water, drained" cookbook:tuna_curry recipeIngredient "1 medium onion, diced" cookbook:tuna_curry recipeIngredient "1 Tablespoon (6 g) curry powder" cookbook:tuna_curry recipeIngredient "1 Tablespoon (8 g) flour" cookbook:tuna_curry recipeIngredient "250 ml (1 cup + 1 tablespoon) milk" cookbook:tuna_curry recipeIngredient "3 Tablespoons butter (45 g) or olive oil (45 ml)" cookbook:tuna_curry recipeIngredient "salt and pepper to taste" cookbook:tuna_curry recipeInstructions ["Heat the oil or melt the butter in a saucepan.","Saut\u00e9 the onion in the butter or olive oil until transparent.","Add the flour and stir until the flour is completely moistened by the fat.","Add the curry powder and stir until it is completely moistened by the fat.","Add the milk and frozen veggies and stir until the mixture gets hot again.","Stir in the tuna.","Salt and pepper to taste. Tuna is naturally salty, so add the tuna ''before'' tasting.","Heat thoroughly and serve over rice."] cookbook:tuna_curry recipeYield 2 cookbook:tuna_curry totalTime "20 minutes" cookbook:tuna_curry type cookbook:recipes cookbook:tuna_curry url https://en.wikibooks.org/wiki/Cookbook:Tuna_Curry cookbook:tuna_fish_cakes name "Tuna Fish Cakes" cookbook:tuna_fish_cakes recipeCategory category:baked_recipes cookbook:tuna_fish_cakes recipeCategory category:grilled_recipes cookbook:tuna_fish_cakes recipeCategory category:pan_fried_recipes cookbook:tuna_fish_cakes recipeCategory category:potato_recipes cookbook:tuna_fish_cakes recipeCategory category:recipes_with_metric_units cookbook:tuna_fish_cakes recipeCategory category:sandwich_recipes cookbook:tuna_fish_cakes recipeCategory category:tuna_recipes cookbook:tuna_fish_cakes recipeIngredient "1/2 cup (120 ml) cooked carrots, cut into small pieces" cookbook:tuna_fish_cakes recipeIngredient "1 cup (240 ml) breadcrumbs" cookbook:tuna_fish_cakes recipeIngredient "1 egg beaten" cookbook:tuna_fish_cakes recipeIngredient "1 Tablespoon chilli sauce" cookbook:tuna_fish_cakes recipeIngredient "3/4 cup (180 ml) frozen peas, thawed and drained" cookbook:tuna_fish_cakes recipeIngredient "3/4 cup (180 ml) tinned corn" cookbook:tuna_fish_cakes recipeIngredient "3 cups (720 ml) cooked mashed potatoes" cookbook:tuna_fish_cakes recipeIngredient "425 g tin tuna, drained" cookbook:tuna_fish_cakes recipeIngredient "4 Tablespoons fresh chopped herbs – coriander, basil, parsley" cookbook:tuna_fish_cakes recipeIngredient "salt and pepper" cookbook:tuna_fish_cakes recipeInstructions ["Combine all ingredients except breadcrumbs in a large bowl and mix until combined.","Shape mixture into patties and gently roll in breadcrumbs until well coated.","Either:","* Place patties on a baking tray and cook in a moderately hot oven (200\u02daC \/400\u02daF) for 30-35 minutes, turning once until golden brown and crisp. '''''or'''''","* Place patties under a moderately hot grill and cook for 8-10 minutes each side until golden brown and crisp. '''''or'''''","* Heat a small amount oil in a large frying pan and fry patties for 5 minutes each side until crisp and golden, drain well and keep warm to serve."] cookbook:tuna_fish_cakes type cookbook:recipes cookbook:tuna_fish_cakes url https://en.wikibooks.org/wiki/Cookbook:Tuna_Fish_Cakes cookbook:tuna_fried_rice difficulty 2 cookbook:tuna_fried_rice name "Tuna fried rice" cookbook:tuna_fried_rice recipeCategory category:easy_recipes cookbook:tuna_fried_rice recipeCategory category:inexpensive_recipes cookbook:tuna_fried_rice recipeCategory category:rice_recipes cookbook:tuna_fried_rice recipeIngredient "1/2-3/4 of a tbsp honey (this depends on preference)" cookbook:tuna_fried_rice recipeIngredient "1/2 cup or more shredded cabbage" cookbook:tuna_fried_rice recipeIngredient "1 can good quality tuna" cookbook:tuna_fried_rice recipeIngredient "1 cup basmati rice, prepared as a firm and dry pilav" cookbook:tuna_fried_rice recipeIngredient "1 medium red onion, finely chopped" cookbook:tuna_fried_rice recipeIngredient "1 tbsp Miso" cookbook:tuna_fried_rice recipeIngredient "2 eggs" cookbook:tuna_fried_rice recipeIngredient "A handful of Bean sprouts" cookbook:tuna_fried_rice recipeIngredient "Chopped scallions" cookbook:tuna_fried_rice recipeIngredient "Hot paprika" cookbook:tuna_fried_rice recipeIngredient "Katsuobushi (for garnish)" cookbook:tuna_fried_rice recipeIngredient "Olive oil" cookbook:tuna_fried_rice recipeIngredient "Red pepper paste" cookbook:tuna_fried_rice recipeIngredient "Salt, if needed" cookbook:tuna_fried_rice recipeIngredient "Tabasco to taste" cookbook:tuna_fried_rice recipeInstructions ["Prepare a pilav style rice. This should be dry with little fat or excess moisture.","Saute the onion in 1 tbsp olive oil","Add the cabbage and bean sprouts","Stir in red pepper paste and paprika.","Add the cooked rice","Add the miso and honey mixture and combine thoroughly","Add Tabasco if desired","Mix in the tuna","Move the rice to one side of the skillet and crack two eggs","When they are ready mix the scrambled eggs in with the rice","Garnish with katsuobushi and scallions before serving"] cookbook:tuna_fried_rice recipeYield 3 cookbook:tuna_fried_rice totalTime "25 minutes" cookbook:tuna_fried_rice type cookbook:recipes cookbook:tuna_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Tuna_fried_rice cookbook:tuna_glop difficulty 1 cookbook:tuna_glop name "Tuna Glop" cookbook:tuna_glop recipeCategory category:dairy_recipes cookbook:tuna_glop recipeCategory category:inexpensive_recipes cookbook:tuna_glop recipeCategory category:main_course_recipes cookbook:tuna_glop recipeCategory category:pan_fried_recipes cookbook:tuna_glop recipeCategory category:recipes_with_metric_units cookbook:tuna_glop recipeCategory category:tuna_recipes cookbook:tuna_glop recipeCategory category:vegetable_recipes cookbook:tuna_glop recipeCategory category:very_easy_recipes cookbook:tuna_glop recipeFoodstuff cookbook:tuna cookbook:tuna_glop recipeIngredient "1 can (10 oz, 300 g) cream of mushroom soup" cookbook:tuna_glop recipeIngredient "1 can (6 oz, 170 g) chunk tuna in water" cookbook:tuna_glop recipeIngredient "1 cup crushed potato chips (crisps)" cookbook:tuna_glop recipeIngredient "2 cup (240 mL) elbow macaroni" cookbook:tuna_glop recipeIngredient "2 cups frozen vegetables, such as peas and carrots" cookbook:tuna_glop recipeInstructions ["Prepare macaroni according to directions on the package, but without salt. Drain and return to pot.","Add cream of mushroom soup.","Drain tuna and add.","Add frozen vegetables and mix well.","If you prefer crunchy vegetables, heat five minutes over low heat, stirring frequently. Heat longer if you prefer softer vegetables.","Serve topped with crushed potato chips (crisps)."] cookbook:tuna_glop recipeYield 4 cookbook:tuna_glop totalTime "15 minutes" cookbook:tuna_glop type cookbook:recipes cookbook:tuna_glop url https://en.wikibooks.org/wiki/Cookbook:Tuna_Glop cookbook:tuna_&_herb_salad type cookbook:recipes cookbook:tuna label "salty tuna" cookbook:tuna label "tuna" cookbook:tuna_melt_fishcakes difficulty 1 cookbook:tuna_melt_fishcakes name "Tuna Melt Fishcakes" cookbook:tuna_melt_fishcakes recipeCategory category:baked_recipes cookbook:tuna_melt_fishcakes recipeCategory category:caper_recipes cookbook:tuna_melt_fishcakes recipeCategory category:cheese_recipes cookbook:tuna_melt_fishcakes recipeCategory category:fish_recipes cookbook:tuna_melt_fishcakes recipeCategory category:low-gi_recipes cookbook:tuna_melt_fishcakes recipeCategory category:main_course_recipes cookbook:tuna_melt_fishcakes recipeCategory category:recipes_with_metric_units cookbook:tuna_melt_fishcakes recipeCategory category:tuna_recipes cookbook:tuna_melt_fishcakes recipeCategory category:very_easy_recipes cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:basil cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:bread_crumb cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:caper cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:egg cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:lemon cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:olive_oil cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:parmesan_cheese cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:parsley cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:pepper cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:ricotta cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:salt cookbook:tuna_melt_fishcakes recipeFoodstuff cookbook:tuna cookbook:tuna_melt_fishcakes recipeIngredient "100 g breadcrumbs" cookbook:tuna_melt_fishcakes recipeIngredient "1 lemon" cookbook:tuna_melt_fishcakes recipeIngredient "1 Tablespoon chopped parsley or basil" cookbook:tuna_melt_fishcakes recipeIngredient "200 g ricotta cheese" cookbook:tuna_melt_fishcakes recipeIngredient "200 g tuna in olive oil" cookbook:tuna_melt_fishcakes recipeIngredient "2 eggs" cookbook:tuna_melt_fishcakes recipeIngredient "50 g capers" cookbook:tuna_melt_fishcakes recipeIngredient "50 g grated parmesan cheese" cookbook:tuna_melt_fishcakes recipeIngredient "Olive oil" cookbook:tuna_melt_fishcakes recipeIngredient "salt and pepper" cookbook:tuna_melt_fishcakes recipeInstructions ["Preheat oven to 180\u00baC before beginning preparation.","In a bowl beat the eggs and mix in well the drained tuna with the ricotta.","Add a little salt and pepper, the lemon zest, basil or parsley, Parmesan and half the bread crumbs.","Distribute a trickle of olive oil in an ovenproof dish.","Work the ingredients well and, with the help of two spoons, form medium-sized balls to be covered in the other half of the breadcrumbs and lay them in the ovenproof dish.","Bake in the oven for 25-30 minutes and serve warm or cold drizzling with lemon juice and accompanying with a green salad."] cookbook:tuna_melt_fishcakes recipeYield 4 cookbook:tuna_melt_fishcakes totalTime "45 minutes" cookbook:tuna_melt_fishcakes type cookbook:recipes cookbook:tuna_melt_fishcakes url https://en.wikibooks.org/wiki/Cookbook:Tuna_Melt_Fishcakes cookbook:tuna name "Tuna" cookbook:tuna_noodle_casserole difficulty 1 cookbook:tuna_noodle_casserole name "Tuna Noodle Casserole" cookbook:tuna_noodle_casserole recipeCategory category:baked_recipes cookbook:tuna_noodle_casserole recipeCategory category:casserole_recipes cookbook:tuna_noodle_casserole recipeCategory category:dairy_recipes cookbook:tuna_noodle_casserole recipeCategory category:inexpensive_recipes cookbook:tuna_noodle_casserole recipeCategory category:main_course_recipes cookbook:tuna_noodle_casserole recipeCategory category:mushroom_recipes cookbook:tuna_noodle_casserole recipeCategory category:pea_recipes cookbook:tuna_noodle_casserole recipeCategory category:tuna_recipes cookbook:tuna_noodle_casserole recipeCategory category:very_easy_recipes cookbook:tuna_noodle_casserole recipeCookingTechnique cookbook:baking cookbook:tuna_noodle_casserole recipeEquipment cookbook:oven cookbook:tuna_noodle_casserole recipeEquipment cookbook:pots_and_pans cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:bread_crumb cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:butter cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:cheese cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:milk cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:mushroom cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:onion cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:pasta cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:pea cookbook:tuna_noodle_casserole recipeFoodstuff cookbook:tuna cookbook:tuna_noodle_casserole recipeIngredient "¼ to 1 teaspoon Texas Pete or other hot sauce" cookbook:tuna_noodle_casserole recipeIngredient "1 cup milk" cookbook:tuna_noodle_casserole recipeIngredient "1 or 2 teaspoons dried minced onion" cookbook:tuna_noodle_casserole recipeIngredient "1 tablespoon melted butter" cookbook:tuna_noodle_casserole recipeIngredient "2 cans (10.75 ounces each) condensed cream of mushroom soup" cookbook:tuna_noodle_casserole recipeIngredient "2 cans (drained) or pouches (12 ounces each) tuna" cookbook:tuna_noodle_casserole recipeIngredient "2 cups frozen peas" cookbook:tuna_noodle_casserole recipeIngredient "2 Tablespoons dry bread crumbs" cookbook:tuna_noodle_casserole recipeIngredient "3 or 4 ounces cheese, shredded or sliced to cover casserole" cookbook:tuna_noodle_casserole recipeIngredient "4 cups hot, cooked medium egg noodles" cookbook:tuna_noodle_casserole recipeIngredient "Replace breadcrumbs with crushed potato chips." cookbook:tuna_noodle_casserole recipeInstructions ["Preheat oven to 400\u00b0F.","Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.","Bake until hot, about 25-30 minutes.","Remove from oven, and top with bread crumbs mixed with butter or with cheese.","Bake another 5 minutes.","Replace half of mushroom soup with cream of celery."] cookbook:tuna_noodle_casserole recipeYield 5 cookbook:tuna_noodle_casserole totalTime "45 minutes" cookbook:tuna_noodle_casserole type cookbook:recipes cookbook:tuna_noodle_casserole url https://en.wikibooks.org/wiki/Cookbook:Tuna_Noodle_Casserole cookbook:tuna recipeCategory category:featured_ingredients cookbook:tuna recipeCategory category:saltwater_fish cookbook:tuna recipeCategory category:seafood cookbook:tuna_rice_casserole difficulty 1 cookbook:tuna_rice_casserole name "Tuna Rice Casserole" cookbook:tuna_rice_casserole recipeCategory category:american_recipes cookbook:tuna_rice_casserole recipeCategory category:baked_recipes cookbook:tuna_rice_casserole recipeCategory category:casserole_recipes cookbook:tuna_rice_casserole recipeCategory category:cheese_recipes cookbook:tuna_rice_casserole recipeCategory category:inexpensive_recipes cookbook:tuna_rice_casserole recipeCategory category:main_course_recipes cookbook:tuna_rice_casserole recipeCategory category:recipes_with_metric_units cookbook:tuna_rice_casserole recipeCategory category:rice_recipes cookbook:tuna_rice_casserole recipeCategory category:tuna_recipes cookbook:tuna_rice_casserole recipeCategory category:very_easy_recipes cookbook:tuna_rice_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:tuna_rice_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:tuna_rice_casserole recipeCuisine cookbook:new_england_cuisine cookbook:tuna_rice_casserole recipeFoodstuff cookbook:cheddar_cheese cookbook:tuna_rice_casserole recipeFoodstuff cookbook:onion cookbook:tuna_rice_casserole recipeFoodstuff cookbook:pea cookbook:tuna_rice_casserole recipeFoodstuff cookbook:rice cookbook:tuna_rice_casserole recipeFoodstuff cookbook:tuna cookbook:tuna_rice_casserole recipeIngredient "¾ cup (6-ounces - 180 ml) water" cookbook:tuna_rice_casserole recipeIngredient "1 (10 oz - 280 g) can cheddar cheese soup" cookbook:tuna_rice_casserole recipeIngredient "1 (10 oz - 280 g) package frozen peas, cooked" cookbook:tuna_rice_casserole recipeIngredient "2 (6-ounce - 150 g) cans tuna" cookbook:tuna_rice_casserole recipeIngredient "3 cups cooked rice" cookbook:tuna_rice_casserole recipeInstructions ["Preheat oven to 400\u00b0F (200C). ''Takes about 20 minutes.''","In large bowl, combine tuna, peas, and rice, mix well.","In another large bowl, combine cheddar cheese soup and water.","Place soup mixture in bowl with tuna mixture.","Place combined mixture in greased casserole dish.","Bake in a preheated 400\u00b0F (200C) oven for 20 minutes.","''Optional''-add 2 Tablespoons minced onion, to first bowl before mixing.","Tastes '''great''' with a teaspoon or two of ''Texas Pete''!","May substitute chopped chicken or turkey for the tuna."] cookbook:tuna_rice_casserole recipeYield 8 cookbook:tuna_rice_casserole totalTime "40 minutes" cookbook:tuna_rice_casserole type cookbook:recipes cookbook:tuna_rice_casserole url https://en.wikibooks.org/wiki/Cookbook:Tuna_Rice_Casserole cookbook:tuna_salad_-_1940 name "Tuna salad - 1940" cookbook:tuna_salad_-_1940 name "Tuna Salad - 1940" cookbook:tuna_salad_-_1940 recipeCategory category:recipes_with_metric_units cookbook:tuna_salad_-_1940 recipeCategory category:refrigerated_recipes cookbook:tuna_salad_-_1940 recipeCategory category:salad_recipes cookbook:tuna_salad_-_1940 recipeCategory category:tuna_recipes cookbook:tuna_salad_-_1940 recipeIngredient "¼ apple, finely chopped" cookbook:tuna_salad_-_1940 recipeIngredient "½ chopped green onion or ½ tsp dried chopped white or yellow onion" cookbook:tuna_salad_-_1940 recipeIngredient "¼ cup mayonnaise (low fat can work.)" cookbook:tuna_salad_-_1940 recipeIngredient "½ stalk celery, finely chopped" cookbook:tuna_salad_-_1940 recipeIngredient "1 can (9½­ oz. or 6 ­oz.( ~270g to ~170g)) tuna" cookbook:tuna_salad_-_1940 recipeIngredient "1 hard boiled egg, chopped (or two hard boiled egg whites and a bit of oil olive oil to make up the difference)" cookbook:tuna_salad_-_1940 recipeIngredient "1 tsp. lemon juice" cookbook:tuna_salad_-_1940 recipeIngredient "ground black pepper to taste" cookbook:tuna_salad_-_1940 recipeInstructions ["Drain and squeeze tuna dry, discarding liquid or reserving for some other use.","Mix all ingredients.","Refrigerate 1 hour or more.","Sprinkle with paprika and trim with lettuce, if desired."] cookbook:tuna_salad_-_1940 type cookbook:recipes cookbook:tuna_salad_-_1940 url https://en.wikibooks.org/wiki/Cookbook:Tuna_salad_-_1940 cookbook:tuna_salad_-_1940 url https://en.wikibooks.org/wiki/Cookbook:Tuna_Salad_-_1940 cookbook:tuna_salad label "tuna salad" cookbook:tuna_salad name "Tuna Salad" cookbook:tuna_salad recipeCategory category:refrigerated_recipes cookbook:tuna_salad recipeCategory category:salad_recipes cookbook:tuna_salad recipeCategory category:sandwich_recipes cookbook:tuna_salad recipeCategory category:tuna_recipes cookbook:tuna_salad recipeFoodstuff cookbook:carrot cookbook:tuna_salad recipeFoodstuff cookbook:celery cookbook:tuna_salad recipeFoodstuff cookbook:dijon_mustard cookbook:tuna_salad recipeFoodstuff cookbook:onion cookbook:tuna_salad recipeFoodstuff cookbook:pepper cookbook:tuna_salad recipeFoodstuff cookbook:salt cookbook:tuna_salad recipeFoodstuff cookbook:soy_sauce cookbook:tuna_salad recipeFoodstuff cookbook:tuna cookbook:tuna_salad recipeFoodstuff cookbook:water_chestnut cookbook:tuna_salad recipeIngredient "½ cup carrot, shredded" cookbook:tuna_salad recipeIngredient "½ cup mayonnaise" cookbook:tuna_salad recipeIngredient "¼ small onion, chopped" cookbook:tuna_salad recipeIngredient "½ small onion, chopped" cookbook:tuna_salad recipeIngredient "1-2 stalks celery, chopped" cookbook:tuna_salad recipeIngredient "1 can tuna" cookbook:tuna_salad recipeIngredient "1 can tuna, drained" cookbook:tuna_salad recipeIngredient "1 can water chestnuts, drained and chopped" cookbook:tuna_salad recipeIngredient "1 tablespoon Dijon mustard" cookbook:tuna_salad recipeIngredient "1 teaspoon soy sauce" cookbook:tuna_salad recipeIngredient "2 tablespoons mayonnaise" cookbook:tuna_salad recipeIngredient "salt and pepper to taste" cookbook:tuna_salad recipeInstructions ["Mix ingredients in a bowl.","Chill before serving."] cookbook:tuna_salad type cookbook:recipes cookbook:tuna_salad url https://en.wikibooks.org/wiki/Cookbook:Tuna_Salad cookbook:tuna type cookbook:featured_ingredients cookbook:tuna type cookbook:ingredients cookbook:tuna type cookbook:saltwater_fish cookbook:tuna type cookbook:seafood cookbook:tuna url https://en.wikibooks.org/wiki/Cookbook:Tuna cookbook:tunnel_of_love difficulty 3 cookbook:tunnel_of_love label "tunnel of love" cookbook:tunnel_of_love name "Tunnel of Love" cookbook:tunnel_of_love recipeCategory category:american_dessert_recipes cookbook:tunnel_of_love recipeCategory category:baking_recipes cookbook:tunnel_of_love recipeCategory category:cake_recipes cookbook:tunnel_of_love recipeCategory category:chocolate_recipes cookbook:tunnel_of_love recipeCategory category:confection_recipes cookbook:tunnel_of_love recipeCategory category:frosting_and_icing_recipes cookbook:tunnel_of_love recipeCategory category:holiday_recipes cookbook:tunnel_of_love recipeCategory category:medium_difficulty_recipes cookbook:tunnel_of_love recipeCategory category:recipes_with_metric_units cookbook:tunnel_of_love recipeCategory category:vegetarian_recipes cookbook:tunnel_of_love recipeYield 24 cookbook:tunnel_of_love totalTime "1½ hours" cookbook:tunnel_of_love type cookbook:recipes cookbook:tunnel_of_love url https://en.wikibooks.org/wiki/Cookbook:Tunnel_of_Love cookbook:turbinado_sugar label "turbanado sugar" cookbook:turbinado_sugar label "turbinado sugar" cookbook:turbinado_sugar name "Turbanado sugar" cookbook:turbinado_sugar name "Turbanado Sugar" cookbook:turbinado_sugar name "Turbinado Sugar" cookbook:turbinado_sugar type cookbook:cookbook_stubs cookbook:turbinado_sugar type cookbook:ingredients cookbook:turbinado_sugar type cookbook:sweeteners cookbook:turbinado_sugar url https://en.wikibooks.org/wiki/Cookbook:Turbanado_sugar cookbook:turbinado_sugar url https://en.wikibooks.org/wiki/Cookbook:Turbanado_Sugar cookbook:turbinado_sugar url https://en.wikibooks.org/wiki/Cookbook:Turbinado_Sugar cookbook:turi-potpeci label "turi-potpec" cookbook:turkey_and_bacon_salad difficulty 3 cookbook:turkey_and_bacon_salad label "turkey and bacon salad" cookbook:turkey_and_bacon_salad name "Turkey and Bacon Salad" cookbook:turkey_and_bacon_salad recipeCategory category:bacon_recipes cookbook:turkey_and_bacon_salad recipeCategory category:medium_difficulty_recipes cookbook:turkey_and_bacon_salad recipeCategory category:recipes_without_servings cookbook:turkey_and_bacon_salad recipeCategory category:salad_recipes cookbook:turkey_and_bacon_salad recipeCategory category:turkey_recipes cookbook:turkey_and_bacon_salad recipeIngredient "1 cup of sliced olives" cookbook:turkey_and_bacon_salad recipeIngredient "1 head of lettuce" cookbook:turkey_and_bacon_salad recipeIngredient "2 cups of carrots, shredded" cookbook:turkey_and_bacon_salad recipeIngredient "4 to 5 slices of cooked bacon" cookbook:turkey_and_bacon_salad recipeIngredient "4 to 5 slices of deli turkey" cookbook:turkey_and_bacon_salad recipeInstructions ["Cook bacon completely.","Remove excess grease by pressing cooked bacon on disposable paper towel.","Chop bacon strips into small pieces.","Clean lettuce, carrots, and olives.","Shred lettuce either by hand or with a preparing knife.","Lay desired amount of lettuce in clean bowl, a minimum of 2 cups recommended.","Roll deli turkey to form a slender shape.","Slowly slice turkey into circular shapes.","Pile carrots, olive, bacon, and turkey on lettuce.","Top off with your favorite dressing."] cookbook:turkey_and_bacon_salad totalTime "30 minutes" cookbook:turkey_and_bacon_salad type cookbook:recipes cookbook:turkey_and_bacon_salad url https://en.wikibooks.org/wiki/Cookbook:Turkey_and_Bacon_Salad cookbook:turkey_and_lima_beans name "Turkey and Lima Beans" cookbook:turkey_and_lima_beans recipeCategory category:bean_recipes cookbook:turkey_and_lima_beans recipeCategory category:gluten-free_recipes cookbook:turkey_and_lima_beans recipeCategory category:main_course_recipes cookbook:turkey_and_lima_beans recipeCategory category:pan_fried_recipes cookbook:turkey_and_lima_beans recipeCategory category:turkey_recipes cookbook:turkey_and_lima_beans recipeCookingTechnique cookbook:mincing cookbook:turkey_and_lima_beans recipeCookingTechnique cookbook:pressure_cooking cookbook:turkey_and_lima_beans recipeCookingTechnique cookbook:sautéing cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:black-eyed_pea cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:celery cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:chicken cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:chiles cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:coriander cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:cumin cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:lima_bean cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:manioc_flour cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:olive_oil cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:onion cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:paprika cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:pepper cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:sage cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:salt cookbook:turkey_and_lima_beans recipeFoodstuff cookbook:water cookbook:turkey_and_lima_beans recipeIngredient "1-2 onions, sliced" cookbook:turkey_and_lima_beans recipeIngredient "1-2 tsp chili flakes or powder (or hot paprika)" cookbook:turkey_and_lima_beans recipeIngredient "1 cup dried Lima beans" cookbook:turkey_and_lima_beans recipeIngredient "1 tsp ground cumin" cookbook:turkey_and_lima_beans recipeIngredient "2-3 sticks of celery" cookbook:turkey_and_lima_beans recipeIngredient "2-3 Tbs olive oil" cookbook:turkey_and_lima_beans recipeIngredient "2 tsp ground coriander seed" cookbook:turkey_and_lima_beans recipeIngredient "500 g (1 lb) turkey mince (ground)" cookbook:turkey_and_lima_beans recipeIngredient "a handful of fresh sage, chopped (or 1-2 tsp of dried sage)" cookbook:turkey_and_lima_beans recipeIngredient "salt and pepper, to taste" cookbook:turkey_and_lima_beans recipeIngredient "water" cookbook:turkey_and_lima_beans recipeInstructions ["Soak the dried beans overnight, or at least 6 hours.","Drain the soaked beans, discarding the water. Cover the beans with water in a small pot, bring to a boil, then reduce to a simmer. Stir periodically, and start testing for tenderness after 10 minutes. Alternatively, cook in a pressure cooker at 15 PSI for 3 minutes, and set aside to depressurise.","While the beans are cooking, add olive oil to a large pan and heat. When hot, add the onion and celery, and saut\u00e9 until translucent.","Add the cumin, coriander, chili, and pepper to the pan and stir in. Allow to saut\u00e9 for another couple of minutes.","Add the turkey mince to the pan, and turn up the heat. Stir while browning the mince, breaking up large pieces. Ensure that all the mince is browned.","Tip the beans, with their cooking water, into the pan and stir in the salt and sage. Simmer for 15 minutes (e.g. while cooking some rice!)"] cookbook:turkey_and_lima_beans recipeNotes "* Canned Lima beans may be used, to short-cut the preparation of this meal. Rinse well before use. * Lima beans work wonderfully well with turkey or chicken, but other beans may be used instead if more convenient - I've found that black-eyed peas are almost as good. * If a thicker sauce is desired, stir in some manioc flour, a tablespoon at a time until almost thick enough, while still hot. Alternatively, don't add all of the liquid from cooking the beans. " cookbook:turkey_and_lima_beans type cookbook:recipes cookbook:turkey_and_lima_beans url https://en.wikibooks.org/wiki/Cookbook:Turkey_and_Lima_Beans cookbook:turkey_biscuit label "turkey biscuit" cookbook:turkey_biscuit label "turkey biscuits" cookbook:turkey_biscuit name "Turkey Biscuit" cookbook:turkey_biscuit recipeCategory category:american_recipes cookbook:turkey_biscuit recipeCategory category:baked_recipes cookbook:turkey_biscuit recipeCategory category:christmas_recipes cookbook:turkey_biscuit recipeCategory category:dairy_recipes cookbook:turkey_biscuit recipeCategory category:main_course_recipes cookbook:turkey_biscuit recipeCategory category:pot_pie_recipes cookbook:turkey_biscuit recipeCategory category:thanksgiving_recipes cookbook:turkey_biscuit recipeCategory category:turkey_recipes cookbook:turkey_biscuit recipeCookingTechnique cookbook:sautéing cookbook:turkey_biscuit recipeCuisine cookbook:cuisine_of_the_united_states cookbook:turkey_biscuit recipeCuisine cookbook:louisiana_creole_cuisine cookbook:turkey_biscuit recipeCuisine cookbook:new_england_cuisine cookbook:turkey_biscuit recipeFoodstuff cookbook:cheddar_cheese cookbook:turkey_biscuit recipeFoodstuff cookbook:milk cookbook:turkey_biscuit recipeFoodstuff cookbook:onion cookbook:turkey_biscuit recipeIngredient "1/2 cup milk" cookbook:turkey_biscuit recipeIngredient "1 can cream of chicken soup" cookbook:turkey_biscuit recipeIngredient "1 large onion, chopped" cookbook:turkey_biscuit recipeIngredient "1 package frozen biscuits" cookbook:turkey_biscuit recipeIngredient "2 tablespoons ranch dressing" cookbook:turkey_biscuit recipeIngredient "3/4 cup shredded cheddar cheese" cookbook:turkey_biscuit recipeIngredient "4 cups cooked turkey meat, chopped" cookbook:turkey_biscuit recipeInstructions ["Saut\u00e9 the onion until tender.","Combine in a small bowl the all the other ingredients except the cheese and biscuits.","Stir this mixture, then place it into a baking dish and bake for 15 minutes at 350F, and at least until it is quite warm throughout.","Remove the baked mixture from the oven and sprinkle the shredded cheese on it.","Add a layer of frozen biscuits on top of this. Bake for about 20-30 minutes longer.","Serve"] cookbook:turkey_biscuit type cookbook:recipes cookbook:turkey_biscuit url https://en.wikibooks.org/wiki/Cookbook:Turkey_Biscuit cookbook:turkey label "ground turkey" cookbook:turkey label "turkey" cookbook:turkey label "wild turkeys" cookbook:turkey name "Turkey" cookbook:turkey recipeCategory category:featured_ingredients cookbook:turkey recipeCategory category:meat_and_poultry cookbook:turkey recipeCategory category:recipes_with_metric_units cookbook:turkey_soup label "chicken soup (variation of turkey soup)" cookbook:turkey_soup label "turkey soup" cookbook:turkey_soup name "Turkey Soup" cookbook:turkey_soup recipeCategory category:boiled_recipes cookbook:turkey_soup recipeCategory category:noodle_recipes cookbook:turkey_soup recipeCategory category:soup_recipes cookbook:turkey_soup recipeCategory category:turkey_recipes cookbook:turkey_soup recipeCategory category:vegetable_recipes cookbook:turkey_soup recipeFoodstuff cookbook:asparagus cookbook:turkey_soup recipeFoodstuff cookbook:bay_leaf cookbook:turkey_soup recipeFoodstuff cookbook:broccoli cookbook:turkey_soup recipeFoodstuff cookbook:broth cookbook:turkey_soup recipeFoodstuff cookbook:celery cookbook:turkey_soup recipeFoodstuff cookbook:corn cookbook:turkey_soup recipeFoodstuff cookbook:egg cookbook:turkey_soup recipeFoodstuff cookbook:oil_and_fat cookbook:turkey_soup recipeFoodstuff cookbook:rosemary cookbook:turkey_soup recipeFoodstuff cookbook:sage cookbook:turkey_soup recipeFoodstuff cookbook:thyme cookbook:turkey_soup recipeIngredient "Asparagus" cookbook:turkey_soup recipeIngredient "Bay leaf" cookbook:turkey_soup recipeIngredient "Broccoli" cookbook:turkey_soup recipeIngredient "Celery" cookbook:turkey_soup recipeIngredient "Egg or egg white" cookbook:turkey_soup recipeIngredient "Frozen corn" cookbook:turkey_soup recipeIngredient "Oil" cookbook:turkey_soup recipeIngredient "Raw turkey, or cooked turkey and canned broth" cookbook:turkey_soup recipeIngredient "Rosemary" cookbook:turkey_soup recipeIngredient "Sage" cookbook:turkey_soup recipeIngredient "Thyme" cookbook:turkey_soup recipeIngredient "Wide egg noodles" cookbook:turkey_soup type cookbook:recipes cookbook:turkey_soup url https://en.wikibooks.org/wiki/Cookbook:Turkey_Soup cookbook:turkey type cookbook:cuisines cookbook:turkey type cookbook:cuisines_by_country cookbook:turkey type cookbook:featured_ingredients cookbook:turkey type cookbook:ingredients cookbook:turkey type cookbook:meat_and_poultry cookbook:turkey type cookbook:recipes cookbook:turkey url https://en.wikibooks.org/wiki/Cookbook:Turkey cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) label "pavo relleno de mofongo (turkey with plantain stuffing)" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) name "Pavo Relleno de Mofongo" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) name "Turkey with Plantain Stuffing (Pavo Relleno de Mofongo)" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:banana_recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:family_heritage_recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:gluten-free_recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:main_course_recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:puerto_rican_recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:recipes_without_servings cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:roasted_recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:stuffing_recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCategory category:turkey_recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCookingTechnique cookbook:mincing cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeCuisine cookbook:cuisine_of_puerto_rico cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeEquipment cookbook:aluminium_foil cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:bell_pepper cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:bouillon_cube cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:canola_oil cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:garlic cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:olive_oil cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:oregano cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:pepper cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:plantain cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:salt cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:tomato cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeFoodstuff cookbook:vinegar cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "¼ cup of olive oil" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "½ cup of olive oil" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "¼ cup of red wine vinegar" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "1 green bell pepper, cut into ½ inch squares" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "1 large tomato, diced" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "1 red bell pepper, cut into ½ inch squares" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "1 tbsp of ground pepper" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "1 tbsp salt" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "1 whole turkey (15 lbs)" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "2 cloves of garlic, minced" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "2 cups of canola oil" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "2 packages of ground "cubitos" (Cubitos en polvo - chicken bouillon cubes)" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "2 packages of uncolored sazon (sazon sin achiote - uncolored seasoned salt. Goya is a typical brand.)" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "2 tbsp of adobo" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "2 tbsp of oregano" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "3 medium to large green plantains" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeIngredient "4 large cloves of garlic, minced" cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) recipeInstructions ["In a small bowl mix olive oil, red wine vinegar, adobo, oregano, salt, ground pepper, "cubitos", "sazon" and garlic.","With a sharp knife make incisions in different places of the Turkey.","Use seasoning mixture to season whole turkey, inside and out. If you need more seasoning mix, repeat first step.","Cover turkey with aluminum foil and refrigerate until it absorbs the seasoning, at least 2 to 4 hours, preferably overnight.","Preheat oven at 350\u00b0F (175\u00b0C).","Peel plantains. Slice plantains into 1-inch chunks.","Add 2 cups of canola oil to a medium size frying pan. Set stove to medium high and place frying pan for about 5 minutes.","Add plantains and fry until they are golden brown. Drain them on paper towels or brown paper bags.","Squash plantains one by one using a mortar and place into a medium size bowl.","Add, tomato, red and green pepper, garlic, olive oil and adobo to the bowl containing the squashed plantains and mix.","Fill turkey with plantain filling. Cover, the turkey filling opening with kitchen thread.<ref>Alton Brown shows how to truss a turkey here: http:\/\/www.foodnetwork.com\/videos\/how-to-truss-a-turkey\/27751.html<\/ref>","Cover turkey with aluminum foil and place turkey in preheated oven.","Leave turkey within the first two hours w\/o removing aluminum foil. After two hours, remove aluminum foil and turn in \u00bd hour intervals for two hours. Use the turkey drippings to moist turkey while cooking.","Set oven to broil for 20 minutes each side."] cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) type cookbook:recipes cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) url https://en.wikibooks.org/wiki/Cookbook:Pavo_Relleno_de_Mofongo cookbook:turkey_with_plantain_stuffing_(pavo_relleno_de_mofongo) url https://en.wikibooks.org/wiki/Cookbook:Turkey_with_Plantain_Stuffing_(Pavo_Relleno_de_Mofongo) cookbook:turkey_wrap label "turkey wrap" cookbook:turkey_wrap name "Turkey Wrap" cookbook:turkey_wrap recipeCategory category:baked_recipes cookbook:turkey_wrap recipeCategory category:burrito_recipes cookbook:turkey_wrap recipeCategory category:main_course_recipes cookbook:turkey_wrap recipeCategory category:olive_recipes cookbook:turkey_wrap recipeCategory category:tomato_recipes cookbook:turkey_wrap recipeCategory category:tortilla_recipes cookbook:turkey_wrap recipeCategory category:turkey_recipes cookbook:turkey_wrap recipeFoodstuff cookbook:flour cookbook:turkey_wrap recipeFoodstuff cookbook:olive cookbook:turkey_wrap recipeFoodstuff cookbook:tortilla cookbook:turkey_wrap recipeIngredient "6 ounce can of tomato paste" cookbook:turkey_wrap recipeIngredient "6 ounce (net drained weight) black olives" cookbook:turkey_wrap recipeIngredient "8 large (burrito-size, about 12-inch) flour tortillas." cookbook:turkey_wrap recipeIngredient "several cups of cooked turkey" cookbook:turkey_wrap recipeInstructions ["Cut the olives in half.","Cut the turkey into 3\/4-inch chunks.","Mix the olives and tomato paste.","Mix in turkey, adding as much as will be covered by the paste.","Optionally, warm the mixture.","Place some of the mixture on a tortilla.","Wrap the tortilla around the mixture.","Place the finished wrap on an ungreased cookie sheet, with the exposed edge (flap) downward to prevent the wrap from coming undone before it is cooked.","Keep making wraps as needed.","Place the cookie sheet in an oven set to 350\u00b0F.","Remove the wraps when they start to brown, which should be about 15 minutes.","Let the wraps cool a bit on the outside while heat sinks into the inside."] cookbook:turkey_wrap type cookbook:recipes cookbook:turkey_wrap url https://en.wikibooks.org/wiki/Cookbook:Turkey_Wrap cookbook:turkish_coffee label "turkish coffee" cookbook:turkish_coffee name "Turkish Coffee" cookbook:turkish_coffee type cookbook:recipes cookbook:turkish_coffee url https://en.wikibooks.org/wiki/Cookbook:Turkish_Coffee cookbook:turkish_cooking name "Turkish Cooking" cookbook:turkish_cooking recipeCategory category:assemblages cookbook:turkish_cooking type cookbook:assemblages cookbook:turkish_cooking type cookbook:recipes cookbook:turkish_cooking url https://en.wikibooks.org/wiki/Cookbook:Turkish_Cooking cookbook:turkish_delight difficulty 2 cookbook:turkish_delight label "turkish delight" cookbook:turkish_delight name "Turkish Delight" cookbook:turkish_delight recipeCategory category:confectionery cookbook:turkish_delight recipeCategory category:dessert_recipes cookbook:turkish_delight recipeCategory category:easy_recipes cookbook:turkish_delight recipeCategory category:recipes_with_images cookbook:turkish_delight recipeCategory category:turkish_recipes cookbook:turkish_delight recipeCuisine cookbook:cuisine_of_turkey cookbook:turkish_delight recipeFoodstuff cookbook:almond cookbook:turkish_delight recipeFoodstuff cookbook:coconut cookbook:turkish_delight recipeFoodstuff cookbook:cornstarch cookbook:turkish_delight recipeFoodstuff cookbook:cream_of_tartar cookbook:turkish_delight recipeFoodstuff cookbook:crème_de_menthe cookbook:turkish_delight recipeFoodstuff cookbook:juice cookbook:turkish_delight recipeFoodstuff cookbook:pistachio cookbook:turkish_delight recipeFoodstuff cookbook:powdered_sugar cookbook:turkish_delight recipeFoodstuff cookbook:rosewater cookbook:turkish_delight recipeFoodstuff cookbook:sugar cookbook:turkish_delight recipeFoodstuff cookbook:vanilla cookbook:turkish_delight recipeIngredient "* 0.25 cup fruit juice" cookbook:turkish_delight recipeIngredient "0.5 cup chopped toasted pistachios or almonds" cookbook:turkish_delight recipeIngredient "0.5 cups cornstarch" cookbook:turkish_delight recipeIngredient "0.5 tsp cream of tartar" cookbook:turkish_delight recipeIngredient "* 0.5 tsp rose food flavoring" cookbook:turkish_delight recipeIngredient "1.5 cups water" cookbook:turkish_delight recipeIngredient "* 1 tbl Crème de menthe liqueur" cookbook:turkish_delight recipeIngredient "* 1 tbl orange extract" cookbook:turkish_delight recipeIngredient "* 1 tbl vanilla extract" cookbook:turkish_delight recipeIngredient "2 cups sugar" cookbook:turkish_delight recipeIngredient "2 tbls rosewater or one of the following to taste:" cookbook:turkish_delight recipeIngredient "Food coloring" cookbook:turkish_delight recipeIngredient "icing sugar, granulated sugar, or desiccated coconut for dusting" cookbook:turkish_delight recipeInstructions ["Combine sugar, 1 cup water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil.","Boil over medium-low heat for 20-30 minutes, until the mixture reaches "firm-ball," or 250\u00b0F ''(120\u00b0C)'' on a candy thermometer.","In a separate bowl, combine cornstarch with 1\/2 cup hot water, mix completely, and slowly stir into sugar mixture.","Stir constantly until mixture is evenly combined. Continue to stir on low heat under mixture thickens and becomes clearer.","Apply non-stick cooking spray to a form (ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan.","Pour the thickened hot mixture into the pan or form and allow to set.","When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.","Store at room temperature in airtight container."] cookbook:turkish_delight recipeYield 8 pieces cookbook:turkish_delight totalTime "30 minutes + cooling" cookbook:turkish_delight type cookbook:confectionery cookbook:turkish_delight type cookbook:recipes cookbook:turkish_delight url https://en.wikibooks.org/wiki/Cookbook:Turkish_Delight cookbook:turkish_dolma_pilav difficulty 2 cookbook:turkish_dolma_pilav label "turkish dolma pilav" cookbook:turkish_dolma_pilav name "Turkish dolma pilav" cookbook:turkish_dolma_pilav recipeCategory category:easy_recipes cookbook:turkish_dolma_pilav recipeCategory category:rice_recipes cookbook:turkish_dolma_pilav recipeIngredient "1-2 cups water" cookbook:turkish_dolma_pilav recipeIngredient "1-2 tsp dried mint" cookbook:turkish_dolma_pilav recipeIngredient "1-2 tsp white sugar" cookbook:turkish_dolma_pilav recipeIngredient "1 cup basmati rice" cookbook:turkish_dolma_pilav recipeIngredient "1 medium onion, finely chopped" cookbook:turkish_dolma_pilav recipeIngredient "2 tsp cinnamon" cookbook:turkish_dolma_pilav recipeIngredient "black pepper" cookbook:turkish_dolma_pilav recipeIngredient "butter" cookbook:turkish_dolma_pilav recipeIngredient "currants" cookbook:turkish_dolma_pilav recipeIngredient "pine nuts" cookbook:turkish_dolma_pilav recipeIngredient "salt" cookbook:turkish_dolma_pilav recipeInstructions ["Wash the rice until the water runs clear.","Saute pine nuts and onions over medium heat in a deep skillet with lid","Add cinnamon, mint, salt, sugar and black pepper","Add the rice and stir constantly until the rice turns translucent","Add water, enough to cover the rice and cook on low heat.","When the water is absorbed, check the rice. Add more water or spices if needed.","Quickly add currants, they should soften in the steam but can be soaked in hot water if preferred.","If needed, use paper towel and a pan with a closed lid to steam the rice until it is finished cooking.<\/text>"] cookbook:turkish_dolma_pilav recipeYield 2 cookbook:turkish_dolma_pilav totalTime "20 minutes" cookbook:turkish_dolma_pilav type cookbook:recipes cookbook:turkish_dolma_pilav url https://en.wikibooks.org/wiki/Cookbook:Turkish_dolma_pilav cookbook:t url https://en.wikibooks.org/wiki/Cookbook:T cookbook:turmeric label "curcuma" cookbook:turmeric label "ground turmeric" cookbook:turmeric label "haldhi" cookbook:turmeric label "haldi" cookbook:turmeric label "tumeric" cookbook:turmeric label "tumeric powder" cookbook:turmeric label "turmeric" cookbook:turmeric label "turmeric powder" cookbook:turmeric label "turmeric root" cookbook:turmeric name "Tumeric" cookbook:turmeric name "Turmeric" cookbook:turmeric type cookbook:cookbook_stubs cookbook:turmeric type cookbook:ingredients cookbook:turmeric type cookbook:spices_and_herbs cookbook:turmeric url https://en.wikibooks.org/wiki/Cookbook:Tumeric cookbook:turmeric url https://en.wikibooks.org/wiki/Cookbook:Turmeric cookbook:turnip_greens label "turnip greens" cookbook:turnip label "turnip" cookbook:turnip label "turnip greens" cookbook:turnip label "turnips" cookbook:turnip name "Turnip" cookbook:turnip type cookbook:ingredients cookbook:turnip type cookbook:vegetable cookbook:turnip url https://en.wikibooks.org/wiki/Cookbook:Turnip cookbook:turtle_soup name "Turtle soup" cookbook:turtle_soup name "Turtle Soup" cookbook:turtle_soup recipeCategory category:american_recipes cookbook:turtle_soup recipeCategory category:soup_recipes cookbook:turtle_soup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:turtle_soup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:turtle_soup recipeCuisine cookbook:new_england_cuisine cookbook:turtle_soup recipeIngredient "A bunch of sweet herbs" cookbook:turtle_soup recipeIngredient "A glass of Madeira." cookbook:turtle_soup recipeIngredient "Five quarts (approximately five liters) of water" cookbook:turtle_soup recipeIngredient "Juice of one lemon" cookbook:turtle_soup recipeIngredient "One turtle" cookbook:turtle_soup recipeIngredient "Six tablespoonfuls of turtle meat chopped very fine." cookbook:turtle_soup recipeIngredient "Two onions" cookbook:turtle_soup recipeInstructions ["Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoonful of butter, and, if convenient, a little oyster liquor.","Season with cayenne, mace, half a teaspoonful of white sugar and a pinch of salt.","Bind all with a well-beaten egg; shape into small balls; dip in egg, then powdered cracker; fry in butter, and drop into the soup when it is served.","[http:\/\/www.bookbindersfoods.com\/Prod_SoupsBisques.html Manufacturer of snapper soup]","[http:\/\/www.recipesource.com\/soups\/soups\/19\/rec1913.html Recipe for snapper soup]"] cookbook:turtle_soup type cookbook:recipes cookbook:turtle_soup url https://en.wikibooks.org/wiki/Cookbook:Turtle_soup cookbook:turtle_soup url https://en.wikibooks.org/wiki/Cookbook:Turtle_Soup cookbook:tuscan_bean_soup difficulty 2 cookbook:tuscan_bean_soup name "Tuscan Bean Soup" cookbook:tuscan_bean_soup recipeCategory category:bean_recipes cookbook:tuscan_bean_soup recipeCategory category:carrot_recipes cookbook:tuscan_bean_soup recipeCategory category:celery_recipes cookbook:tuscan_bean_soup recipeCategory category:cheese_recipes cookbook:tuscan_bean_soup recipeCategory category:easy_recipes cookbook:tuscan_bean_soup recipeCategory category:inexpensive_recipes cookbook:tuscan_bean_soup recipeCategory category:italian_recipes cookbook:tuscan_bean_soup recipeCategory category:onion_recipes cookbook:tuscan_bean_soup recipeCategory category:sausage_recipes cookbook:tuscan_bean_soup recipeCategory category:soup_recipes cookbook:tuscan_bean_soup recipeCategory category:tomato_recipes cookbook:tuscan_bean_soup recipeCookingTechnique cookbook:boiling cookbook:tuscan_bean_soup recipeCookingTechnique cookbook:dice cookbook:tuscan_bean_soup recipeCookingTechnique cookbook:simmering cookbook:tuscan_bean_soup recipeCookingTechnique cookbook:soak cookbook:tuscan_bean_soup recipeCuisine cookbook:cuisine_of_italy cookbook:tuscan_bean_soup recipeEquipment cookbook:ladle cookbook:tuscan_bean_soup recipeFoodstuff cookbook:barley cookbook:tuscan_bean_soup recipeFoodstuff cookbook:carrot cookbook:tuscan_bean_soup recipeFoodstuff cookbook:celery cookbook:tuscan_bean_soup recipeFoodstuff cookbook:cheese cookbook:tuscan_bean_soup recipeFoodstuff cookbook:chicken cookbook:tuscan_bean_soup recipeFoodstuff cookbook:ciabatta cookbook:tuscan_bean_soup recipeFoodstuff cookbook:garlic cookbook:tuscan_bean_soup recipeFoodstuff cookbook:kale cookbook:tuscan_bean_soup recipeFoodstuff cookbook:mustard_greens cookbook:tuscan_bean_soup recipeFoodstuff cookbook:olive_oil cookbook:tuscan_bean_soup recipeFoodstuff cookbook:onion cookbook:tuscan_bean_soup recipeFoodstuff cookbook:pepper cookbook:tuscan_bean_soup recipeFoodstuff cookbook:prosciutto cookbook:tuscan_bean_soup recipeFoodstuff cookbook:rosemary cookbook:tuscan_bean_soup recipeFoodstuff cookbook:sage cookbook:tuscan_bean_soup recipeFoodstuff cookbook:salami cookbook:tuscan_bean_soup recipeFoodstuff cookbook:salt cookbook:tuscan_bean_soup recipeFoodstuff cookbook:sausage cookbook:tuscan_bean_soup recipeFoodstuff cookbook:spelt cookbook:tuscan_bean_soup recipeFoodstuff cookbook:stock cookbook:tuscan_bean_soup recipeFoodstuff cookbook:swiss_chard cookbook:tuscan_bean_soup recipeFoodstuff cookbook:tomato cookbook:tuscan_bean_soup recipeFoodstuff cookbook:wheat cookbook:tuscan_bean_soup recipeIngredient "¼ cup extra-virgin olive oil, plus more for drizzling" cookbook:tuscan_bean_soup recipeIngredient "½ cup freshly grated Parmigiano-Reggiano cheese" cookbook:tuscan_bean_soup recipeIngredient "½ pound sweet Italian sausage, casings removed" cookbook:tuscan_bean_soup recipeIngredient "1 cup peeled, seeded, and diced tomatoes, or drained canned diced tomatoes" cookbook:tuscan_bean_soup recipeIngredient "1 cup spelt or wheat berries (available at gourmet-food shops)" cookbook:tuscan_bean_soup recipeIngredient "1 large carrot, peeled and diced" cookbook:tuscan_bean_soup recipeIngredient "1 large rib celery, trimmed and diced" cookbook:tuscan_bean_soup recipeIngredient "1 medium-large onion, diced" cookbook:tuscan_bean_soup recipeIngredient "1 pound kale, preferably Tuscan, coarse stems removed, cut into thick ribbons" cookbook:tuscan_bean_soup recipeIngredient "1 sprig fresh rosemary" cookbook:tuscan_bean_soup recipeIngredient "1 sprig fresh sage" cookbook:tuscan_bean_soup recipeIngredient "3 cloves garlic, thinly sliced" cookbook:tuscan_bean_soup recipeIngredient "3 cups cranberry or pinto beans" cookbook:tuscan_bean_soup recipeIngredient "5 cups homemade chicken stock, or canned low-sodium stock, plus more if needed" cookbook:tuscan_bean_soup recipeIngredient "Sea salt and freshly ground pepper" cookbook:tuscan_bean_soup recipeInstructions ["Soak beans and spelt overnight in separate bowls of cold water.","Drain, set aside.","Heat olive oil in a large pot over medium-high heat.","Add sausage.","Cook stirring occasionally, until meat begins to separate and brown (3 to 5 minutes).","Stir in kale, onion, carrot, celery, and garlic.","Cook until softened (about 10 minutes).","Add beans, spelt, chicken stock, and tomatoes.","Bring to boil.","Stir in rosemary and sage.","Reduce heat.","Simmer mixture for 60 or 70 minutes, until beans are tender, (If soup is too thick, add chicken stock.)","Season to taste with salt and pepper.","Ladle soup into bowls.","Drizzle with olive oil, and sprinkle on cheese.","Serve immediately."] cookbook:tuscan_bean_soup recipeNotes "* Have this soup first with bread, like ciabatta, then finish with some cold cuts, like salami and prosciutto. * Instead of using spelt, you can substitute barley. * If you can't find Tuscan kale, you can put in regular kale, mustard greens, or Swiss chard. * This soup tastes even better the next day. " cookbook:tuscan_bean_soup recipeYield 4 to 6 cookbook:tuscan_bean_soup totalTime "soak: overnight, prep: 15 to 20 minutes, cooking time: 1½ hours" cookbook:tuscan_bean_soup type cookbook:recipes cookbook:tuscan_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Tuscan_Bean_Soup cookbook:tuscan_mushroom_risotto difficulty 2 cookbook:tuscan_mushroom_risotto name "Tuscan Mushroom Risotto" cookbook:tuscan_mushroom_risotto recipeCategory category:boiled_recipes cookbook:tuscan_mushroom_risotto recipeCategory category:cheese_recipes cookbook:tuscan_mushroom_risotto recipeCategory category:easy_recipes cookbook:tuscan_mushroom_risotto recipeCategory category:italian_recipes cookbook:tuscan_mushroom_risotto recipeCategory category:mushroom_recipes cookbook:tuscan_mushroom_risotto recipeCategory category:rice_recipes cookbook:tuscan_mushroom_risotto recipeCategory category:side_dish_recipes cookbook:tuscan_mushroom_risotto recipeCategory category:vegetarian_recipes cookbook:tuscan_mushroom_risotto recipeCookingTechnique cookbook:chopping cookbook:tuscan_mushroom_risotto recipeCookingTechnique cookbook:dice cookbook:tuscan_mushroom_risotto recipeCookingTechnique cookbook:simmering cookbook:tuscan_mushroom_risotto recipeCuisine cookbook:cuisine_of_italy cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:broth cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:butter cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:cream cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:garlic cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:mushroom cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:parmesan_cheese cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:parsley cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:pepper cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:rice cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:salt cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:shallot cookbook:tuscan_mushroom_risotto recipeFoodstuff cookbook:wine cookbook:tuscan_mushroom_risotto recipeIngredient "~½ cup dry porcini mushrooms" cookbook:tuscan_mushroom_risotto recipeIngredient "¼ cup heavy cream" cookbook:tuscan_mushroom_risotto recipeIngredient "¼ cup unsalted butter" cookbook:tuscan_mushroom_risotto recipeIngredient "½ cup white wine" cookbook:tuscan_mushroom_risotto recipeIngredient "1½ cups risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.)" cookbook:tuscan_mushroom_risotto recipeIngredient "1 cup choice of Parmesan, Romano cheese, or Asiago cheese" cookbook:tuscan_mushroom_risotto recipeIngredient "1 cup white mushrooms, diced" cookbook:tuscan_mushroom_risotto recipeIngredient "1 tablespoon parsley, chopped" cookbook:tuscan_mushroom_risotto recipeIngredient "2 garlic cloves, chopped" cookbook:tuscan_mushroom_risotto recipeIngredient "2 tablespoons shallots, chopped" cookbook:tuscan_mushroom_risotto recipeIngredient "5 cups chicken broth or vegetable broth" cookbook:tuscan_mushroom_risotto recipeIngredient "Salt and freshly ground pepper to taste" cookbook:tuscan_mushroom_risotto recipeInstructions ["Keep broth heated in a medium-size saucepan","On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.","Heat for about 2 minutes, stirring well.","Add white wine and let simmer on low for 2 minutes.","With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.","Add cheese of choice and salt and pepper to taste.","Garnish with parsley and grated choice."] cookbook:tuscan_mushroom_risotto recipeNotes "* May substitute vegetable broth for chicken broth. " cookbook:tuscan_mushroom_risotto recipeYield 4 cookbook:tuscan_mushroom_risotto totalTime "1 hour" cookbook:tuscan_mushroom_risotto type cookbook:recipes cookbook:tuscan_mushroom_risotto url https://en.wikibooks.org/wiki/Cookbook:Tuscan_Mushroom_Risotto cookbook:tuscan_roast_potatoes name "Tuscan Roast Potatoes" cookbook:tuscan_roast_potatoes recipeCategory category:baked_recipes cookbook:tuscan_roast_potatoes recipeCategory category:boiled_recipes cookbook:tuscan_roast_potatoes recipeCategory category:italian_recipes cookbook:tuscan_roast_potatoes recipeCategory category:potato_recipes cookbook:tuscan_roast_potatoes recipeCategory category:recipes_with_metric_units cookbook:tuscan_roast_potatoes recipeCategory category:roasted_recipes cookbook:tuscan_roast_potatoes recipeCategory category:side_dish_recipes cookbook:tuscan_roast_potatoes recipeCuisine cookbook:cuisine_of_italy cookbook:tuscan_roast_potatoes recipeFoodstuff cookbook:basil cookbook:tuscan_roast_potatoes recipeFoodstuff cookbook:olive_oil cookbook:tuscan_roast_potatoes recipeFoodstuff cookbook:oregano cookbook:tuscan_roast_potatoes recipeFoodstuff cookbook:parsley cookbook:tuscan_roast_potatoes recipeFoodstuff cookbook:pepper cookbook:tuscan_roast_potatoes recipeFoodstuff cookbook:potato cookbook:tuscan_roast_potatoes recipeFoodstuff cookbook:rosemary cookbook:tuscan_roast_potatoes recipeFoodstuff cookbook:thyme cookbook:tuscan_roast_potatoes recipeIngredient "1 1/2 tsp each dried parsley, rosemary, thyme, basil and oregano" cookbook:tuscan_roast_potatoes recipeIngredient "1/2 cup olive oil" cookbook:tuscan_roast_potatoes recipeIngredient "1 pound (450 g) each Russet potatoes and redskin potatoes, cut into 2 inch (5 cm) cubes" cookbook:tuscan_roast_potatoes recipeIngredient "1 Tbsp freshly ground black pepper" cookbook:tuscan_roast_potatoes recipeIngredient "1 Tbsp salt" cookbook:tuscan_roast_potatoes recipeInstructions ["Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.","Drain and refrigerate for 1 hour.","Combine remaining ingredients. Add potatoes and toss to coat.","Spread out in one even layer on your largest baking pan. Roast at 450F (230C) for 20 minutes, stirring halfway. Serve warm."] cookbook:tuscan_roast_potatoes type cookbook:recipes cookbook:tuscan_roast_potatoes url https://en.wikibooks.org/wiki/Cookbook:Tuscan_Roast_Potatoes cookbook:tuscan_soup_(meatless) difficulty 3 cookbook:tuscan_soup_(meatless) name "Tuscan Soup (Meatless)" cookbook:tuscan_soup_(meatless) recipeCategory category:bean_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:camping_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:carrot_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:chicken_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:inexpensive_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:italian_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:medium_difficulty_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:soup_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:spinach_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:stew_recipes cookbook:tuscan_soup_(meatless) recipeCategory category:vegetarian_recipes cookbook:tuscan_soup_(meatless) recipeCookingTechnique cookbook:boiling cookbook:tuscan_soup_(meatless) recipeCookingTechnique cookbook:chopping cookbook:tuscan_soup_(meatless) recipeCookingTechnique cookbook:sautéing cookbook:tuscan_soup_(meatless) recipeCookingTechnique cookbook:simmering cookbook:tuscan_soup_(meatless) recipeCuisine cookbook:cuisine_of_italy cookbook:tuscan_soup_(meatless) recipeEquipment cookbook:saucepan cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:broth cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:carrot cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:chicken cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:legumes cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:oil_and_fat cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:olive_oil cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:onion cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:pasta cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:pepper cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:salt cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:spinach cookbook:tuscan_soup_(meatless) recipeFoodstuff cookbook:water cookbook:tuscan_soup_(meatless) recipeIngredient "¼ teaspoon pepper" cookbook:tuscan_soup_(meatless) recipeIngredient "¼ teaspoon salt" cookbook:tuscan_soup_(meatless) recipeIngredient "1 (15- to 16-ounce) can kidney beans or great northern beans, rinsed and drained" cookbook:tuscan_soup_(meatless) recipeIngredient "1 cup water" cookbook:tuscan_soup_(meatless) recipeIngredient "1 small carrot, sliced" cookbook:tuscan_soup_(meatless) recipeIngredient "1 small onion, chopped" cookbook:tuscan_soup_(meatless) recipeIngredient "1 tablespoon olive oil" cookbook:tuscan_soup_(meatless) recipeIngredient "2 (14½-ounce) cans chicken broth" cookbook:tuscan_soup_(meatless) recipeIngredient "3 cups thinly sliced fresh escarole or spinach" cookbook:tuscan_soup_(meatless) recipeIngredient "⅔ cup uncooked small spiral pasta" cookbook:tuscan_soup_(meatless) recipeInstructions ["In a 2-quart saucepan, saut\u00e9 onion and carrot in oil until onion is tender.","Add broth, water, salt and pepper; bring to a boil.","Stir in beans and pasta; return to a boil.","Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.","Add escarole or spinach and heat through."] cookbook:tuscan_soup_(meatless) recipeNotes "* Vegetarian: May substitute vegetable broth for chicken broth. " cookbook:tuscan_soup_(meatless) recipeYield 4 cookbook:tuscan_soup_(meatless) totalTime "1 hour" cookbook:tuscan_soup_(meatless) type cookbook:recipes cookbook:tuscan_soup_(meatless) url https://en.wikibooks.org/wiki/Cookbook:Tuscan_Soup_(Meatless) cookbook:tvorog label "tvorog" cookbook:tvorog name "Tvorog" cookbook:tvorog recipeCategory category:cheese_recipes cookbook:tvorog recipeCategory category:fermented_food_recipes cookbook:tvorog recipeCategory category:milk_recipes cookbook:tvorog recipeCategory category:recipes_with_metric_units cookbook:tvorog recipeCategory category:russian_recipes cookbook:tvorog recipeCuisine cookbook:cuisine_of_russia cookbook:tvorog recipeIngredient "1 part buttermilk" cookbook:tvorog recipeIngredient "2 parts milk" cookbook:tvorog recipeInstructions ["Mix milk and buttermilk in a pot, cover with a lid.","Let stand for 1-2 days, until the mixture thickens to a consistency of thin yogurt.","Heat mixture, without letting it boil, until the whey separates from the curds.","Pour out through cheese cloth.","For a drier tvorog, hang it up for 1-12 hours."] cookbook:tvorog type cookbook:recipes cookbook:tvorog url https://en.wikibooks.org/wiki/Cookbook:Tvorog cookbook:twice-baked_potatoes difficulty 2 cookbook:twice-baked_potatoes_ii difficulty 3 cookbook:twice-baked_potatoes_ii label "twice-baked potatoes ii" cookbook:twice-baked_potatoes_ii name "Twice-Baked Potatoes II" cookbook:twice-baked_potatoes_ii recipeCategory category:american_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:bacon_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:baked_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:cheese_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:gluten-free_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:inexpensive_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:medium_difficulty_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:potato_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:side_dish_recipes cookbook:twice-baked_potatoes_ii recipeCategory category:sour_cream_recipes cookbook:twice-baked_potatoes_ii recipeCookingTechnique cookbook:baking cookbook:twice-baked_potatoes_ii recipeCookingTechnique cookbook:chopping cookbook:twice-baked_potatoes_ii recipeCookingTechnique cookbook:dice cookbook:twice-baked_potatoes_ii recipeCuisine cookbook:cuisine_of_the_united_states cookbook:twice-baked_potatoes_ii recipeCuisine cookbook:louisiana_creole_cuisine cookbook:twice-baked_potatoes_ii recipeCuisine cookbook:new_england_cuisine cookbook:twice-baked_potatoes_ii recipeEquipment cookbook:aluminium_foil cookbook:twice-baked_potatoes_ii recipeEquipment cookbook:oven cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:bacon cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:butter cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:cheddar_cheese cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:cream cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:green_onion cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:milk cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:pepper cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:potato cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:salt cookbook:twice-baked_potatoes_ii recipeFoodstuff cookbook:sour_cream cookbook:twice-baked_potatoes_ii recipeIngredient "¼ cup milk" cookbook:twice-baked_potatoes_ii recipeIngredient "½ cup sour cream" cookbook:twice-baked_potatoes_ii recipeIngredient "1¼ cup shredded sharp cheddar cheese" cookbook:twice-baked_potatoes_ii recipeIngredient "1 or 2 green onions, finely chopped" cookbook:twice-baked_potatoes_ii recipeIngredient "1 tablespoon butter" cookbook:twice-baked_potatoes_ii recipeIngredient "2 strips bacon, cooked and diced" cookbook:twice-baked_potatoes_ii recipeIngredient "2 tablespoons heavy cream" cookbook:twice-baked_potatoes_ii recipeIngredient "4 medium Russet potatoes (7 to 9 ounces)" cookbook:twice-baked_potatoes_ii recipeIngredient "aluminium foil" cookbook:twice-baked_potatoes_ii recipeIngredient "Salt and pepper to taste" cookbook:twice-baked_potatoes_ii recipeInstructions ["Preheat oven to 400\u00b0F.","Pierce potato skins with a fork and wrap in foil.","Bake potatoes for 1 hour or until soft.","Reduce oven temperature to 350\u00b0F.","Carefully remove potatoes from oven and cool for 10 minutes.","Cut potatoes at top \u2153 lengthwise and remove tops.","Scoop out pulp with a small spoon, to about \u00bc inch from skin.","Mash potato pulp with a fork until smooth.","Add butter, sour cream, \u00bd cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth.","Stir in bacon and onion.","Spoon or pipe the mixture into the empty potato shells.","Top with the rest of the cheese.","Bake for 15 minutes, or until cheese is melted."] cookbook:twice-baked_potatoes_ii recipeYield 4 cookbook:twice-baked_potatoes_ii totalTime "90 minutes" cookbook:twice-baked_potatoes_ii type cookbook:recipes cookbook:twice-baked_potatoes_ii url https://en.wikibooks.org/wiki/Cookbook:Twice-Baked_Potatoes_II cookbook:twice-baked_potatoes label "twice-baked potatoes" cookbook:twice-baked_potatoes name "Twice-Baked Potatoes" cookbook:twice-baked_potatoes recipeCategory category:american_recipes cookbook:twice-baked_potatoes recipeCategory category:baked_recipes cookbook:twice-baked_potatoes recipeCategory category:cheese_recipes cookbook:twice-baked_potatoes recipeCategory category:easy_recipes cookbook:twice-baked_potatoes recipeCategory category:gluten-free_recipes cookbook:twice-baked_potatoes recipeCategory category:inexpensive_recipes cookbook:twice-baked_potatoes recipeCategory category:potato_recipes cookbook:twice-baked_potatoes recipeCategory category:recipes_with_images cookbook:twice-baked_potatoes recipeCategory category:side_dish_recipes cookbook:twice-baked_potatoes recipeCategory category:sour_cream_recipes cookbook:twice-baked_potatoes recipeCategory category:vegetarian_recipes cookbook:twice-baked_potatoes recipeCookingTechnique cookbook:baking cookbook:twice-baked_potatoes recipeCookingTechnique cookbook:broiling cookbook:twice-baked_potatoes recipeCuisine cookbook:cuisine_of_the_united_states cookbook:twice-baked_potatoes recipeCuisine cookbook:louisiana_creole_cuisine cookbook:twice-baked_potatoes recipeCuisine cookbook:new_england_cuisine cookbook:twice-baked_potatoes recipeEquipment cookbook:oven cookbook:twice-baked_potatoes recipeFoodstuff cookbook:butter cookbook:twice-baked_potatoes recipeFoodstuff cookbook:cheddar_cheese cookbook:twice-baked_potatoes recipeFoodstuff cookbook:milk cookbook:twice-baked_potatoes recipeFoodstuff cookbook:pepper cookbook:twice-baked_potatoes recipeFoodstuff cookbook:potato cookbook:twice-baked_potatoes recipeFoodstuff cookbook:salt cookbook:twice-baked_potatoes recipeFoodstuff cookbook:sour_cream cookbook:twice-baked_potatoes recipeFoodstuff cookbook:vegetable_oil cookbook:twice-baked_potatoes recipeIngredient "½ cup milk (or less)" cookbook:twice-baked_potatoes recipeIngredient "½ cup sour cream" cookbook:twice-baked_potatoes recipeIngredient "½ teaspoon salt" cookbook:twice-baked_potatoes recipeIngredient "1 bell pepper, chopped" cookbook:twice-baked_potatoes recipeIngredient "2 tablespoons butter" cookbook:twice-baked_potatoes recipeIngredient "4 medium russet potatoes" cookbook:twice-baked_potatoes recipeIngredient "4 ounces shredded cheddar cheese" cookbook:twice-baked_potatoes recipeIngredient "A pinch of ground black pepper" cookbook:twice-baked_potatoes recipeIngredient "Bacon, chopped" cookbook:twice-baked_potatoes recipeIngredient "Green onions, chopped" cookbook:twice-baked_potatoes recipeIngredient "Vegetable oil to rub on potato skins" cookbook:twice-baked_potatoes recipeInstructions ["Preheat oven to 400F (200C).","Rub potato skins with vegetable oil to ensure crispness.","Bake potatoes for 1 hour until done.","Carefully remove potatoes from oven and cool for 10 minutes.","Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.","Mash potato pulp with a fork until smooth.","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.","Spoon (or pipe) the mixture into the empty potato shells.","Add toppings on top of the potatoes (optional)","Increase oven setting to broil.","Broil potatoes 10 or 15 minutes until spotty brown and crisp.","Twice-Baked Potatoes II"] cookbook:twice-baked_potatoes recipeYield 5 or 6 persons cookbook:twice-baked_potatoes totalTime "90 minutes" cookbook:twice-baked_potatoes type cookbook:recipes cookbook:twice-baked_potatoes url https://en.wikibooks.org/wiki/Cookbook:Twice-Baked_Potatoes cookbook:tyropita name "Tyropita" cookbook:tyropita recipeCategory category:appetizer_recipes cookbook:tyropita recipeCategory category:baking_recipes cookbook:tyropita recipeCategory category:egg_recipes cookbook:tyropita recipeCategory category:greek_recipes cookbook:tyropita recipeCategory category:pastry_recipes cookbook:tyropita recipeCategory category:recipes_with_metric_units cookbook:tyropita recipeCuisine cookbook:cuisine_of_greece cookbook:tyropita recipeIngredient "1 1/2 pounds (675 g) Feta Cheese" cookbook:tyropita recipeIngredient "2 cups (480 ml) scalded milk" cookbook:tyropita recipeIngredient "3/4 pound (330 g) phyllo pastry" cookbook:tyropita recipeIngredient "5 Tablespoons Butter" cookbook:tyropita recipeIngredient "7 Eggs lightly beaten" cookbook:tyropita recipeIngredient "8 Tablespoons flour" cookbook:tyropita recipeIngredient "Butter for brushing pastry" cookbook:tyropita recipeIngredient "Salt and Pepper to taste" cookbook:tyropita recipeInstructions ["Crumble cheese into very small pieces. 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 & pepper. Remove from heat and stir until cool. Add crumbled cheese and mix well. Add eggs and mix again.","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.","Pour in the cheese-egg mixture, spreading evenly.","Cover mixture with the phyllo that extended beyond pan. This will prevent mixture from leaking out.","Carefully cut remaining phyllo to fit pan. Brush each sheet with butter before placing on pita.","Brush top with butter and sprinkle with a little water. Score into strips to make cutting the pie easier after it is baked.","Bake in a preheated 300F. (150c) oven for 45 min. Cut into pieces and serve hot.","Banitsa (Bulgarian Egg, Cheese and Phyllo Pastry)","[[Cookbook:Spanakopita]] (Greek pastry with spinach)"] cookbook:tyropita type cookbook:recipes cookbook:tyropita url https://en.wikibooks.org/wiki/Cookbook:Tyropita cookbook:tzatziki label "tzatziki" cookbook:tzatziki name "Tzatziki" cookbook:tzatziki recipeCategory category:appetizer_recipes cookbook:tzatziki recipeCategory category:cucumber_recipes cookbook:tzatziki recipeCategory category:dill_recipes cookbook:tzatziki recipeCategory category:garlic_recipes cookbook:tzatziki recipeCategory category:greek_recipes cookbook:tzatziki recipeCategory category:recipes_with_images cookbook:tzatziki recipeCategory category:refrigerated_recipes cookbook:tzatziki recipeCategory category:sauce_recipes cookbook:tzatziki recipeCategory category:yogurt_recipes cookbook:tzatziki recipeCookingTechnique cookbook:mincing cookbook:tzatziki recipeCuisine cookbook:cuisine_of_greece cookbook:tzatziki recipeFoodstuff cookbook:cucumber cookbook:tzatziki recipeFoodstuff cookbook:dill cookbook:tzatziki recipeFoodstuff cookbook:garlic cookbook:tzatziki recipeFoodstuff cookbook:lemon_juice cookbook:tzatziki recipeFoodstuff cookbook:olive_oil cookbook:tzatziki recipeFoodstuff cookbook:pepper cookbook:tzatziki recipeFoodstuff cookbook:salt cookbook:tzatziki recipeFoodstuff cookbook:tarragon cookbook:tzatziki recipeFoodstuff cookbook:yogurt cookbook:tzatziki recipeIngredient "1½ cups yogurt" cookbook:tzatziki recipeIngredient "1 Tablespoon dill (sub. ¼ tablespoon of tarragon if no dill available)" cookbook:tzatziki recipeIngredient "2 small cucumbers, diced" cookbook:tzatziki recipeIngredient "2 Tablespoons olive oil" cookbook:tzatziki recipeIngredient "4 cloves garlic, minced" cookbook:tzatziki recipeIngredient "4 Tablespoons lemon juice (optional, usually not used)" cookbook:tzatziki recipeIngredient "Salt, to dry cucumber" cookbook:tzatziki recipeIngredient "salt, to taste" cookbook:tzatziki recipeIngredient "white pepper, to taste (optional, usually not used)" cookbook:tzatziki recipeInstructions ["Drain yogurt in a sieve or a cheesecloth for about 3 hours prior to using it, along with draining the cucumber and salting it to further remove moisture.","Combine yogurt, garlic, olive oil, and lemon juice in a bowl and cover and refrigerate for 1 hour or more.","After refrigerating, add dill and cucumber into bowl and mix with a whip until smooth.","Add pepper and salt to taste."] cookbook:tzatziki type cookbook:recipes cookbook:tzatziki url https://en.wikibooks.org/wiki/Cookbook:Tzatziki cookbook:udon label "udon" cookbook:udon label "udon noodle soup" cookbook:udon name "Udon" cookbook:udon type cookbook:ingredients cookbook:udon url https://en.wikibooks.org/wiki/Cookbook:Udon cookbook:ugali label "ugali" cookbook:ugali name "Ugali" cookbook:ugali recipeCategory category:african_recipes cookbook:ugali recipeCategory category:boiled_recipes cookbook:ugali recipeCategory category:corn_recipes cookbook:ugali recipeCategory category:side_dish_recipes cookbook:ugali recipeCuisine cookbook:african_cuisines cookbook:ugali recipeCuisine cookbook:cuisine_of_zambia cookbook:ugali recipeIngredient "4 cups white cornmeal or ground maize" cookbook:ugali recipeIngredient "8 cups water" cookbook:ugali recipeIngredient "salt to taste" cookbook:ugali recipeInstructions ["Boil the water in a saucepan. When the water is bubbling, 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. Continue to cook, stirring constantly, until it has the consistency of thick oatmeal.","Serve hot ugali immediately with any meat or vegetable stew, or any dish with a sauce or gravy."] cookbook:ugali type cookbook:recipes cookbook:ugali url https://en.wikibooks.org/wiki/Cookbook:Ugali cookbook:uganda type cookbook:cuisines cookbook:uganda type cookbook:cuisines_by_country cookbook:ugli_fruit label "ugli fruit" cookbook:ugli_fruit name "Ugli Fruit" cookbook:ugli_fruit type cookbook:fruits cookbook:ugli_fruit type cookbook:ingredients cookbook:ugli_fruit url https://en.wikibooks.org/wiki/Cookbook:Ugli_Fruit cookbook:ukha label "ukha" cookbook:ukraine type cookbook:cuisines cookbook:ukraine type cookbook:cuisines_by_country cookbook:ukrainian_borscht label "ukrainian borscht" cookbook:ukrainian_borscht name "Ukrainian Borscht" cookbook:ukrainian_borscht recipeCategory category:beef_recipes cookbook:ukrainian_borscht recipeCategory category:beet_recipes cookbook:ukrainian_borscht recipeCategory category:boiled_recipes cookbook:ukrainian_borscht recipeCategory category:borscht_recipes cookbook:ukrainian_borscht recipeCategory category:main_course_recipes cookbook:ukrainian_borscht recipeCategory category:recipes_with_images cookbook:ukrainian_borscht recipeCategory category:soup_recipes cookbook:ukrainian_borscht recipeCategory category:vegetable_recipes cookbook:ukrainian_borscht recipeIngredient "1/2 cup dried beans, soaked in water overnight" cookbook:ukrainian_borscht recipeIngredient "1/2 cup yoghurt" cookbook:ukrainian_borscht recipeIngredient "1/2 small cabbage, thinly sliced" cookbook:ukrainian_borscht recipeIngredient "1/3 cup of tomato paste" cookbook:ukrainian_borscht recipeIngredient "1 large or 2 medium beets, peeled and julienne" cookbook:ukrainian_borscht recipeIngredient "1 onion, peeled and diced" cookbook:ukrainian_borscht recipeIngredient "2-3 pounds of pork or beef" cookbook:ukrainian_borscht recipeIngredient "2 cloves of garlic" cookbook:ukrainian_borscht recipeIngredient "2 potatoes, cut into thick slices" cookbook:ukrainian_borscht recipeIngredient "2 tbsp chopped dill" cookbook:ukrainian_borscht recipeIngredient "2 tbsp vegetable oil" cookbook:ukrainian_borscht recipeIngredient "3 carrots, peeled and diced" cookbook:ukrainian_borscht recipeIngredient "3 cups water" cookbook:ukrainian_borscht recipeIngredient "3 ounces salted pork fat or bacon" cookbook:ukrainian_borscht recipeIngredient "green pepper, diced" cookbook:ukrainian_borscht recipeIngredient "herbs and spices: salt, bay leaf, black pepper, pieces of dried red pepper, thyme" cookbook:ukrainian_borscht recipeIngredient "tomatoes, diced" cookbook:ukrainian_borscht recipeInstructions ["Drain the soaked beans and put aside.","Place the meat in a large pot; add 3 cups of cold water.","Bring to a boil slowly and remove scum.","Add half of the onion and 2 carrots.","Reduce to a simmer, partially cover the pot, and cook for about 1 hour.","When done, add the beets and beans, bring to a boil, then lower the heat, cover, and simmer until the beans are tender.","In the vegetable oil, sweat half of the onion, carrots, and green pepper over low heat until the onions are yellow.","Scrape into the pot, simmer for a few minutes, then scrape in tomatoes, potatoes, and spices, and simmer until the potatoes are tender.","Add the cabbage and simmer until it has the consistency you like - crunchy or soft.","In the meantime, chop the garlic, dill, and pork fat (or bacon) in the food processor, whisk in the yoghurt at the end.","When the cabbage is the way you like it, add tomato paste and the garlic-dill-fat mixture.","Return the pot to a simmer, then cover the pot, turn the heat off, and let the flavors mingle for at least 30 minutes.","When ready to serve, ladle into bowls and top the soup with a dollop of sour cream on top.","\u041a\u043b\u0438\u043d\u043e\u0432\u0435\u0446\u044c\u043a\u0430 \u0417.\u0421\u0442\u0440\u0430\u0432\u0438 \u0439 \u043d\u0430\u043f\u0438\u0442\u043a\u0438 \u043d\u0430 \u0423\u043a\u0440\u0430\u0457\u043d\u0456. - \u041a.:"\u0427\u0430\u0441", 1991. - \u0421.178","Bohdan Zahny. The Best of Ukrainian Cuisine ((Hippocrene International Cookbook Series). - USA,2005","Annette Ogrodnik Corona. New Ukrainian Cookbook. - USA,2012","[https:\/\/en.wikipedia.org\/wiki\/Borscht Borscht From Wikipedia, the free encyclopedia]","[http:\/\/etnocook.com\/borshch Ukrainian Borshch at Etnocook.com]"] cookbook:ukrainian_borscht type cookbook:recipes cookbook:ukrainian_borscht url https://en.wikibooks.org/wiki/Cookbook:Ukrainian_Borscht cookbook:ukrainian_cabbage_soup_(kapusniak) label "ukrainian cabbage soup (kapusniak)" cookbook:ukrainian_cabbage_soup_(kapusniak) name "Ukrainian Cabbage Soup (Kapusniak)" cookbook:ukrainian_cabbage_soup_(kapusniak) recipeCategory category:boiled_recipes cookbook:ukrainian_cabbage_soup_(kapusniak) recipeCategory category:cabbage_recipes cookbook:ukrainian_cabbage_soup_(kapusniak) recipeCategory category:soup_recipes cookbook:ukrainian_cabbage_soup_(kapusniak) recipeCategory category:ukrainian_recipes cookbook:ukrainian_cabbage_soup_(kapusniak) recipeCategory category:vegetable_recipes cookbook:ukrainian_cabbage_soup_(kapusniak) recipeCuisine cookbook:cuisine_of_ukraine cookbook:ukrainian_cabbage_soup_(kapusniak) recipeFoodstuff cookbook:worcestershire_sauce cookbook:ukrainian_cabbage_soup_(kapusniak) recipeInstructions ["Prepare the potatoes and carrots by peeling, then slicing into bite-size pieces. Wash and slice the celery into bite-sized pieces. The onions and garlic must be peeled and chopped. The cabbage should be sliced.","In a large cooking pot heat enough olive oil to fry the chopped onions and garlic over medium heat. Three or four tablespoons of oil should be enough. If not, add more oil.","Let the onions and garlic simmer over medium or low heat for 8 to 10 minutes.","Now add one liter of chicken broth and bring to a boil.","Now add the sliced potatoes, carrots and celery; bring to a boil and simmer over medium heat until vegetables are almost tender enough to eat.","While the vegetables are boiling add any other spices your heart may desire (you may use a spice container to easily remove their remnants afterwards). Put the spice in the boiling soup and leave it there until the soup is finished.","While the soup is simmering add salt and pepper to taste, a dash of Worcester, soya sauce, seasoned salt, garlic salt or celery salt until the soup is really tasty.","If the soup becomes too thick, add some more chicken broth but it should be a hearty soup with plenty of vegetables.","When the vegetables seem tender, 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.","Lastly, add the chopped fresh dill. When it\u2019s done, EAT!"] cookbook:ukrainian_cabbage_soup_(kapusniak) recipeNotes "* Russian Cabbage Borscht " cookbook:ukrainian_cabbage_soup_(kapusniak) type cookbook:recipes cookbook:ukrainian_cabbage_soup_(kapusniak) url https://en.wikibooks.org/wiki/Cookbook:Ukrainian_Cabbage_Soup_(Kapusniak) cookbook:ukrainian_cornmeal_stuffing_(nachynka) label "ukrainian cornmeal stuffing (nachynka)" cookbook:ukrainian_cornmeal_stuffing_(nachynka) name "Ukrainian Cornmeal Stuffing (Nachynka)" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeCategory category:baked_recipes cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeCategory category:dairy_recipes cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeCategory category:recipes_with_metric_units cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeCategory category:side_dish_recipes cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeCategory category:stuffing_recipes cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeCategory category:ukrainian_recipes cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeCuisine cookbook:cuisine_of_ukraine cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeFoodstuff cookbook:baking_powder cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeFoodstuff cookbook:butter cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeFoodstuff cookbook:cornmeal cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeFoodstuff cookbook:egg cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeFoodstuff cookbook:milk cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeFoodstuff cookbook:salt cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeFoodstuff cookbook:sugar cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeIngredient "½ cup (125 ml) butter" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeIngredient "½ tsp (2 ml) sugar" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeIngredient "1 cup (250 ml) cornmeal" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeIngredient "1 tsp (5 ml) baking powder" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeIngredient "1 tsp (5 ml) salt" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeIngredient "2 large eggs" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeIngredient "3 cups (750 ml) homogenized milk" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeIngredient "butter to grease casserole dish" cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C)","Melt butter in a pot on medium heat.","Add cornmeal. Stir mixture to warm up the cornmeal.","Add milk. Stir until mixture has thickened.","Beat eggs. Beat in salt, sugar, and baking powder.","Slowly add some of the thickened cornmeal mixture to the egg mixture while mixing to temper the eggs.","Stir the egg mixture into the rest of the cornmeal.","Pour the mixture into a greased casserole dish","Bake at 350\u00b0F (175\u00b0C) for 30-40 minutes or until the top has browned"] cookbook:ukrainian_cornmeal_stuffing_(nachynka) recipeNotes "*While you are thickening the cornmeal mixture, you have enough time to beat the eggs *Doubling the recipe will yield enough to fill a 2 litre casserole dish *Mix in a \u00bc teaspoon of cinnamon. *Chop up a small onion and cook till tender in the butter, before adding cornmeal. *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 " cookbook:ukrainian_cornmeal_stuffing_(nachynka) type cookbook:recipes cookbook:ukrainian_cornmeal_stuffing_(nachynka) url https://en.wikibooks.org/wiki/Cookbook:Ukrainian_Cornmeal_Stuffing_(Nachynka) cookbook:ulster_fry label "ulster fry" cookbook:ulster_fry name "Ulster fry" cookbook:ulster_fry name "Ulster Fry" cookbook:ulster_fry recipeCategory category:breakfast_recipes cookbook:ulster_fry recipeCategory category:irish_recipes cookbook:ulster_fry recipeCategory category:northern_irish_recipes cookbook:ulster_fry recipeCuisine cookbook:cuisine_of_ireland cookbook:ulster_fry recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:ulster_fry type cookbook:recipes cookbook:ulster_fry url https://en.wikibooks.org/wiki/Cookbook:Ulster_fry cookbook:ulster_fry url https://en.wikibooks.org/wiki/Cookbook:Ulster_Fry cookbook:ultimate_kahlua_brownies name "Ultimate Kahlua Brownies" cookbook:ultimate_kahlua_brownies recipeCategory category:alcoholic_beverage_related_recipes cookbook:ultimate_kahlua_brownies recipeCategory category:baking_recipes cookbook:ultimate_kahlua_brownies recipeCategory category:brownie_recipes cookbook:ultimate_kahlua_brownies recipeCategory category:chocolate_recipes cookbook:ultimate_kahlua_brownies recipeCategory category:ice_cream_recipes cookbook:ultimate_kahlua_brownies recipeIngredient "1/2 cup coffee liqueur" cookbook:ultimate_kahlua_brownies recipeIngredient "4 brownie squares, 6x6 and 1 1/4 inch thick" cookbook:ultimate_kahlua_brownies recipeIngredient "4 scoops vanilla ice cream" cookbook:ultimate_kahlua_brownies recipeIngredient "Mint sprigs, for garnish" cookbook:ultimate_kahlua_brownies recipeIngredient "Mixed nut topping (optional)" cookbook:ultimate_kahlua_brownies recipeIngredient "Sweetened whipped cream" cookbook:ultimate_kahlua_brownies recipeIngredient "Warm hot fudge topping, poured into a squirt bottle" cookbook:ultimate_kahlua_brownies recipeInstructions ["Place 1 square on a microwave safe plate and microwave on high 20 seconds or until desired warmth. Repeat with next 4 squares.","Slowly bring liqueur to a boil in a pan over low heat. Drizzle evenly over brownie squares.","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.","Garnish with mint sprigs, if desired. Serve immediately."] cookbook:ultimate_kahlua_brownies type cookbook:recipes cookbook:ultimate_kahlua_brownies url https://en.wikibooks.org/wiki/Cookbook:Ultimate_Kahlua_Brownies cookbook:ume-shu label "ume-shu (japanese plum juice and plum liquor)" cookbook:ume-shu name "Ume-shu" cookbook:ume-shu recipeCategory category:alcoholic_beverage_relate_recipes cookbook:ume-shu recipeCategory category:beverage_recipes cookbook:ume-shu recipeCategory category:japanese_recipes cookbook:ume-shu recipeCategory category:recipes_with_metric_units cookbook:ume-shu recipeCategory category:ume_recipes cookbook:ume-shu recipeCuisine cookbook:cuisine_of_japan cookbook:ume-shu recipeFoodstuff cookbook:honey cookbook:ume-shu recipeIngredient "A container: preferably a sealable glassware container." cookbook:ume-shu recipeIngredient "Hard rock sugar: 1kg" cookbook:ume-shu recipeIngredient "Honey: to taste" cookbook:ume-shu recipeIngredient "Raw ume: 1kg" cookbook:ume-shu recipeIngredient "White liquor: a bit to taste" cookbook:ume-shu recipeInstructions ["Wash raw ume and wipe clean of moisture.","Cram tightly into container with rock sugar. White liquor can be poured in at this time.","Pour honey into container on top of ume.","Leave in a cool, dark place until fruit are shriveled and leathery.","Remove fruit from container."] cookbook:ume-shu type cookbook:recipes cookbook:ume-shu url https://en.wikibooks.org/wiki/Cookbook:Ume-shu cookbook:undhiyu difficulty 3 cookbook:undhiyu label "undhiyu" cookbook:undhiyu name "Undhiyu" cookbook:undhiyu recipeCategory category:boiled_recipes cookbook:undhiyu recipeCategory category:curry_recipes cookbook:undhiyu recipeCategory category:gluten-free_recipes cookbook:undhiyu recipeCategory category:indian_recipes cookbook:undhiyu recipeCategory category:medium_difficulty_recipes cookbook:undhiyu recipeCategory category:side_dish_recipes cookbook:undhiyu recipeCategory category:vegan_recipes cookbook:undhiyu recipeCuisine cookbook:cuisine_of_india cookbook:undhiyu recipeCuisine cookbook:vegan_cuisine cookbook:undhiyu recipeFoodstuff cookbook:ajwain cookbook:undhiyu recipeFoodstuff cookbook:bell_pepper cookbook:undhiyu recipeFoodstuff cookbook:carrot cookbook:undhiyu recipeFoodstuff cookbook:chiles cookbook:undhiyu recipeFoodstuff cookbook:chili_powder cookbook:undhiyu recipeFoodstuff cookbook:cilantro cookbook:undhiyu recipeFoodstuff cookbook:coconut cookbook:undhiyu recipeFoodstuff cookbook:coriander cookbook:undhiyu recipeFoodstuff cookbook:cumin cookbook:undhiyu recipeFoodstuff cookbook:curd cookbook:undhiyu recipeFoodstuff cookbook:eggplant cookbook:undhiyu recipeFoodstuff cookbook:fenugreek cookbook:undhiyu recipeFoodstuff cookbook:garam_masala cookbook:undhiyu recipeFoodstuff cookbook:garlic cookbook:undhiyu recipeFoodstuff cookbook:ginger cookbook:undhiyu recipeFoodstuff cookbook:jaggery cookbook:undhiyu recipeFoodstuff cookbook:lemon cookbook:undhiyu recipeFoodstuff cookbook:lima_bean cookbook:undhiyu recipeFoodstuff cookbook:mango cookbook:undhiyu recipeFoodstuff cookbook:onion cookbook:undhiyu recipeFoodstuff cookbook:pea cookbook:undhiyu recipeFoodstuff cookbook:pigeon_pea cookbook:undhiyu recipeFoodstuff cookbook:potato cookbook:undhiyu recipeFoodstuff cookbook:salt cookbook:undhiyu recipeFoodstuff cookbook:sugar cookbook:undhiyu recipeFoodstuff cookbook:sweet_potato cookbook:undhiyu recipeFoodstuff cookbook:tamarind cookbook:undhiyu recipeFoodstuff cookbook:turmeric cookbook:undhiyu recipeFoodstuff cookbook:yam cookbook:undhiyu recipeIngredient "ajwain" cookbook:undhiyu recipeIngredient "carrots" cookbook:undhiyu recipeIngredient "chilli powder" cookbook:undhiyu recipeIngredient "coconut powder" cookbook:undhiyu recipeIngredient "coriander leaves (cilantro)" cookbook:undhiyu recipeIngredient "coriander powder" cookbook:undhiyu recipeIngredient "garam masala" cookbook:undhiyu recipeIngredient "garlic" cookbook:undhiyu recipeIngredient "Ghenasu (sweet potato)" cookbook:undhiyu recipeIngredient "ginger" cookbook:undhiyu recipeIngredient "green chillies" cookbook:undhiyu recipeIngredient "haldhi (turmeric)" cookbook:undhiyu recipeIngredient "lemon" cookbook:undhiyu recipeIngredient "lima beans" cookbook:undhiyu recipeIngredient "methi leaves (fenugreek leaves)" cookbook:undhiyu recipeIngredient "onions" cookbook:undhiyu recipeIngredient "Papdi (small chapparada avarekai)" cookbook:undhiyu recipeIngredient "peas" cookbook:undhiyu recipeIngredient "salt" cookbook:undhiyu recipeIngredient "small eggplants" cookbook:undhiyu recipeIngredient "small potatoes" cookbook:undhiyu recipeIngredient "sugar" cookbook:undhiyu recipeIngredient "Thoghari (2 cups) (toor dal)" cookbook:undhiyu recipeIngredient "yam" cookbook:undhiyu recipeInstructions ["Take \u00bd the amount thoghari dal and crush. Crush green chillies, garlic, and ginger. Take coriander powder and add all the other spices, add fresh grated coconut, and mix. Add coriander leaves and make a paste.","Stuff the eggplant with the masala, and stuff the potatoes with masala.","Add papdi first and then only take a bit of oil. Add mustard, hing, onion, ghenasu, potatoes, and all the other vegetables mixed in the masala, to add to the oil. Add a little water to keep from burning, and in the pressure cooker, just one whistle is enough to cook.","Garnish with coriander, coconut. Don't forget to add muthias before you cook.","coriander leaves","jeera (cumin)","garlic","Dahi","black salt","Mint","salt","lemon","green chillies","ginger","tamarind","mango powder","jaggery","salt","coriander powder (for smell)","red bell pepper","garlic","salt","red chilli","jeera (cumin)"] cookbook:undhiyu recipeYield 6-10 cookbook:undhiyu totalTime "2 hours" cookbook:undhiyu type cookbook:recipes cookbook:undhiyu url https://en.wikibooks.org/wiki/Cookbook:Undhiyu cookbook:uni label "uni" cookbook:united_kingdom type cookbook:cuisines cookbook:united_kingdom type cookbook:cuisines_by_country cookbook:units_of_measurement label "units of measurement" cookbook:units_of_measurement name "Units of measurement" cookbook:units_of_measurement url https://en.wikibooks.org/wiki/Cookbook:Units_of_measurement cookbook:unrefined_sugar label "unrefined sugar" cookbook:upeseru label "uperu" cookbook:upeseru label "upeseru" cookbook:upeseru name "Upeseru" cookbook:upeseru recipeCategory category:curry_recipes cookbook:upeseru recipeCategory category:indian_recipes cookbook:upeseru recipeCategory category:vegan_recipes cookbook:upeseru recipeCuisine cookbook:cuisine_of_india cookbook:upeseru recipeCuisine cookbook:vegan_cuisine cookbook:upeseru type cookbook:recipes cookbook:upeseru url https://en.wikibooks.org/wiki/Cookbook:Upeseru cookbook:upma-uppitu label "upma-uppitu" cookbook:upma-uppitu name "Upma-Uppitu" cookbook:upma-uppitu recipeCategory category:indian_recipes cookbook:upma-uppitu recipeCategory category:vegetarian_recipes cookbook:upma-uppitu recipeCuisine cookbook:cuisine_of_india cookbook:upma-uppitu recipeFoodstuff cookbook:semolina cookbook:upma-uppitu recipeIngredient "Chopped Ginger - 1/4 inch" cookbook:upma-uppitu recipeIngredient "Chopped green chillies - 2 or 3 small sized" cookbook:upma-uppitu recipeIngredient "Finely chopped Coriander - 1 sprig" cookbook:upma-uppitu recipeIngredient "Fresh grated coconut - 2 tbsp" cookbook:upma-uppitu recipeIngredient "Salt to taste" cookbook:upma-uppitu recipeIngredient "Semolina 1 cup" cookbook:upma-uppitu recipeIngredient "Sugar - 1/2 tsp" cookbook:upma-uppitu recipeIngredient "Veggies such as onion, carrots, Lima beans, potatoes, capsicum, tomatoes finely chopped, peas etc. to make 1 cup" cookbook:upma-uppitu recipeInstructions ["In a heated sauce pan, lightly roast 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.","To the same pan add 1\/2 tbsp oil\/ghee and allow it to heat up (about 1 min). Now add all the seasoning ingredients starting first with mustard seeds, cumin, black gram, peanuts, cashews in that order. Wait for the mustard seeds to crackle and then add Asafoetida and curry leaves.","Add the chopped ginger, green chillies followed by onions. Saute for 1 minute and add the remaining veggies and 1 tbsp coconut. Saute again for about 1 minute and add 1 and a 1\/2 cups of water and salt. Bring to a boil, simmer it to medium heat and then cover to let the veggies cook for a few minutes.","After the veggies are cooked, remove cover and stir in the sugar. Now lower the heat further and start folding in the roasted and cooled semolina slowly while stirring constantly.","Cover and let it cook for a few minutes.","Garnish with the remaining coconut and chopped coriander leaves.","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 also give the dish a lustre!","To save time, try using the pre-roasted semolina from any Indian grocery store.","Cooking veggies like carrots, lima beans, peas, potatoes etc separately in the microwave saves time!","General rule of thumb on how much veggies to add is 1:1 ratio of semolina : veggies","Try making Upma with just one vegetable to bring out the taste of each veggie.","Goes well with Coconut chutney and Sambhar","http:\/\/indianfoodfacts.blogspot.com\/2007\/03\/idli-upma.html","http:\/\/www.telugupeople.com\/discussion\/article.asp?id=6690"] cookbook:upma-uppitu type cookbook:recipes cookbook:upma-uppitu url https://en.wikibooks.org/wiki/Cookbook:Upma-Uppitu cookbook:uppittu name "Uppittu" cookbook:uppittu recipeCategory category:indian_recipes cookbook:uppittu recipeCategory category:recipes_with_metric_units cookbook:uppittu recipeCuisine cookbook:cuisine_of_india cookbook:uppittu recipeEquipment cookbook:wok cookbook:uppittu recipeIngredient "1 tbsp. lemon juice" cookbook:uppittu recipeIngredient "1 tsp garlic, finely chopped" cookbook:uppittu recipeIngredient "1 tsp ginger, finely chopped" cookbook:uppittu recipeIngredient "1 tsp mustard seeds" cookbook:uppittu recipeIngredient "4 tbsp. oil" cookbook:uppittu recipeIngredient "4 to 5 finely chopped green chilli peppers" cookbook:uppittu recipeIngredient "Note: You can add other vegetables like potato, Zucchini, Mushroom, peas, beans etc. to suit your taste" cookbook:uppittu recipeIngredient "One cup upma rava (common in India and also found in Indian stores in other countries)" cookbook:uppittu recipeIngredient "One medium sized onion, finely chopped (more onions may also be added to give extra flavour)" cookbook:uppittu recipeIngredient "One medium sized tomato, chopped" cookbook:uppittu recipeIngredient "Salt (to taste)" cookbook:uppittu recipeIngredient "Two cups water" cookbook:uppittu recipeInstructions ["In a wok or other suitable utensil heat 1 TBS of oil. When the oil is hot add the Rava in and stir it with a spoon until the Rava starts browning. The main purpose of this is to coat the rava grains with the oil so that they don\u2019t stick. Be sure not to burn the Rava or you will have to restart. Keep the Rava aside and let it cool.","In the same Wok or another suitable utensil 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. Then add the ginger and the garlic and stir for a few seconds. Add the remaining vegetables and the water. Add 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.","At this time 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. When the Rava is thoroughly mixed cover the vessel and let it cook for a few minutes, stirring the contends every 20 seconds or so.","Turn the heat off and add the lemon juice and mix it well.","Upma is known to be eaten with a variety of sides like Chutney, Sugar, Pickles etc."] cookbook:uppittu type cookbook:recipes cookbook:uppittu url https://en.wikibooks.org/wiki/Cookbook:Uppittu cookbook:urad_bean label "black gram" cookbook:urad_bean label "urad" cookbook:urad_bean label "urad bean" cookbook:urad_bean label "urad dal" cookbook:urad_bean label "urad dhal" cookbook:urad_bean label "white urad dal" cookbook:urad_bean name "Urad Bean" cookbook:urad_bean name "Urad Dal" cookbook:urad_bean type cookbook:ingredients cookbook:urad_bean type cookbook:vegetable cookbook:urad_bean url https://en.wikibooks.org/wiki/Cookbook:Urad_Bean cookbook:urad_bean url https://en.wikibooks.org/wiki/Cookbook:Urad_Dal cookbook:uruguay type cookbook:cuisines cookbook:uruguay type cookbook:cuisines_by_country cookbook:utensil label "cutlery" cookbook:utensil label "spoon" cookbook:utensil label "utensil" cookbook:utensil label "utensils" cookbook:utensil name "Cutlery" cookbook:utensil name "Utensil" cookbook:utensil name "Utensils" cookbook:utensil type cookbook:cookbook/equipment cookbook:utensil url https://en.wikibooks.org/wiki/Cookbook:Cutlery cookbook:utensil url https://en.wikibooks.org/wiki/Cookbook:Utensil cookbook:utensil url https://en.wikibooks.org/wiki/Cookbook:Utensils cookbook:uthappam label "uthappam" cookbook:vacherin_cheese label "vacherin" cookbook:vacuum_sealer label "vacuum sealer" cookbook:valencian-inspired_paella name "Valencian-inspired paella" cookbook:valencian-inspired_paella name "Valencian-Inspired Paella" cookbook:valencian-inspired_paella recipeCategory category:chicken_recipes cookbook:valencian-inspired_paella recipeCategory category:duck_recipes cookbook:valencian-inspired_paella recipeCategory category:main_course_recipes cookbook:valencian-inspired_paella recipeCategory category:mediterranean_recipes cookbook:valencian-inspired_paella recipeCategory category:pan_fried_recipes cookbook:valencian-inspired_paella recipeCategory category:rice_recipes cookbook:valencian-inspired_paella recipeCategory category:seafood_recipes cookbook:valencian-inspired_paella recipeCategory category:spanish_recipes cookbook:valencian-inspired_paella recipeCookingTechnique cookbook:mastering_the_art_of_cooking_paellas cookbook:valencian-inspired_paella recipeCookingTechnique cookbook:sautéing cookbook:valencian-inspired_paella recipeCuisine cookbook:cuisine_of_spain cookbook:valencian-inspired_paella recipeFoodstuff cookbook:bell_pepper cookbook:valencian-inspired_paella recipeFoodstuff cookbook:chicken cookbook:valencian-inspired_paella recipeFoodstuff cookbook:duck cookbook:valencian-inspired_paella recipeFoodstuff cookbook:garlic cookbook:valencian-inspired_paella recipeFoodstuff cookbook:olive_oil cookbook:valencian-inspired_paella recipeFoodstuff cookbook:paprika cookbook:valencian-inspired_paella recipeFoodstuff cookbook:rabbit cookbook:valencian-inspired_paella recipeFoodstuff cookbook:rice cookbook:valencian-inspired_paella recipeFoodstuff cookbook:rosemary cookbook:valencian-inspired_paella recipeFoodstuff cookbook:saffron cookbook:valencian-inspired_paella recipeFoodstuff cookbook:salt cookbook:valencian-inspired_paella recipeFoodstuff cookbook:tomato cookbook:valencian-inspired_paella recipeIngredient "1 large whole duck" cookbook:valencian-inspired_paella recipeIngredient "1 large whole rabbit (or additional pound of chicken breast as a substitute)" cookbook:valencian-inspired_paella recipeIngredient "1 tablespoon sweet paprika" cookbook:valencian-inspired_paella recipeIngredient "28 grams (1 ounce) garlic" cookbook:valencian-inspired_paella recipeIngredient "3 cups short-grain, white rice (also called Valencian rice or pearl rice)" cookbook:valencian-inspired_paella recipeIngredient "500 gr (1 pound) boneless, skinless chicken breast" cookbook:valencian-inspired_paella recipeIngredient "500 gr (1 pound) cannellini beans canned in water (thoroughly rinsed)" cookbook:valencian-inspired_paella recipeIngredient "500 gr (1 pound) chopped red bell peppers" cookbook:valencian-inspired_paella recipeIngredient "500 gr (1 pound) diced or grated tomatoes" cookbook:valencian-inspired_paella recipeIngredient "6 to 8 branches of fresh rosemary" cookbook:valencian-inspired_paella recipeIngredient "8 tablespoons olive oil" cookbook:valencian-inspired_paella recipeIngredient "8 to 10 threads of saffron and/or 1.5 teaspoons yellow food coloring for rice" cookbook:valencian-inspired_paella recipeIngredient "salt to taste" cookbook:valencian-inspired_paella recipeInstructions ["Defrost the duck and the chicken.","Heat the water to a moderate boil.","Place the frozen rabbit (which usually comes skinned and without organs) in the pot.","Fill the pot nearly to the top with water and heat to a moderate boil.","Allow the rabbit to boil until the flesh is light pink. Then remove the rabbit and set aside.","Discard the duck organs except for the neck.","Cut out the duck's spine and set aside.","Quarter the duck and save the wings.","Place the duck quarters, neck, wings, tail and spine in the same water that the rabbit was in.","Boil the duck until the flesh is cooked.","Remove the duck.","Pull the meat off the rabbit and duck and set aside. Be sure to save the duck skin.","Put the duck bones, duck skin and rabbit bones back in the boiling water.","Boil until the water is reduced to half of its original volume.","Discard the bones and skin and save the broth.","Cut the chicken breast into chunks, whatever size you prefer.","Pour olive oil in a ''paellera'' and, when hot, add the chicken, duck and rabbit.","Add a tablespoon of salt and mix.","Saut\u00e9 the meat until golden brown. Use the rice skimmer to mix the meat.","Add red peppers and saut\u00e9 for one minute.","Add the garlic and saut\u00e9 until brown. Be careful; garlic burns easily.","Once the garlic is brown, add the paprika followed quickly by the tomatoes to prevent the paprika and garlic from burning.","Saut\u00e9 until the tomatoes become dark and pulpy and the mixture has reduced a bit.","Add the beans, saffron (and\/or food coloring) and mix thoroughly.","Pull the leaves off of the rosemary and add to the mixture. Discard the stems.","Add the rice and stir until the rice is coated with the mixture.","Pat the mixture down so it's level and add the broth so that it's almost to the top of the paellera.","Reduce the heat to moderate and allow the mixture to simmer for 10 minutes.","It's customary at this point to allow your dinner guests to taste the broth. The purpose is to determine if the broth needs more salt. If so, add more salt, a pinch at a time, until everybody is satisfied.","Taste the rice about once every four to five minutes. You'll know it's done when it's soft but not pasty.","At this point, there should be some toasted rice sticking to the bottom of the pan. This is a delicacy throughout Spain and Latin America. If no toasted rice has developed, increase the flame to high and listen for a crackling sound at the bottom the pan. Reduce the heat to low once the aroma of toasted rice wafts upwards.","Remove the pan from the heat when the rice is almost dry and cover with a clean, white towel (a white towel prevents dye from leeching onto the paella) and wait five minutes before serving to allow the rice to absorb the remaining broth.","Mastering the art of cooking paellas","[http:\/\/www.spain-recipes.com\/paellarecipes.html Paella recipes presented by Spain-recipes.com]","[http:\/\/www.paellapans.com\/recpaella.html Paella recipes]","[http:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/paella-with-seafood-chicken-and-chorizo-recipe\/index.html Mixed paella recipe presented by the Food Network]"] cookbook:valencian-inspired_paella type cookbook:recipes cookbook:valencian-inspired_paella url https://en.wikibooks.org/wiki/Cookbook:Valencian-inspired_paella cookbook:valencian-inspired_paella url https://en.wikibooks.org/wiki/Cookbook:Valencian-Inspired_Paella cookbook:vancouver_cheesecake difficulty 3 cookbook:vancouver_cheesecake label "vancouver cheesecake" cookbook:vancouver_cheesecake name "Vancouver Cheesecake" cookbook:vancouver_cheesecake recipeCategory category:baking_recipes cookbook:vancouver_cheesecake recipeCategory category:berry_recipes cookbook:vancouver_cheesecake recipeCategory category:cheesecake_recipes cookbook:vancouver_cheesecake recipeCategory category:dessert_recipes cookbook:vancouver_cheesecake recipeCategory category:medium_difficulty_recipes cookbook:vancouver_cheesecake recipeCategory category:recipes_without_servings cookbook:vancouver_cheesecake totalTime "slightly over 5 hours" cookbook:vancouver_cheesecake type cookbook:recipes cookbook:vancouver_cheesecake url https://en.wikibooks.org/wiki/Cookbook:Vancouver_Cheesecake cookbook:vanilla_caramel difficulty 2 cookbook:vanilla_caramel label "vanilla caramel" cookbook:vanilla_caramel name "Vanilla Caramel" cookbook:vanilla_caramel recipeCategory category:dessert_recipes cookbook:vanilla_caramel recipeCategory category:dessert_sauce_recipes cookbook:vanilla_caramel recipeCategory category:easy_recipes cookbook:vanilla_caramel recipeCategory category:recipes_without_servings cookbook:vanilla_caramel recipeCategory category:vegan_recipes cookbook:vanilla_caramel recipeCuisine cookbook:vegan_cuisine cookbook:vanilla_caramel recipeFoodstuff cookbook:cane_sugar cookbook:vanilla_caramel recipeIngredient "1 cup coconut milk" cookbook:vanilla_caramel recipeIngredient "1 cup light corn syrup or cane syrup" cookbook:vanilla_caramel recipeIngredient "1 cup sugar" cookbook:vanilla_caramel recipeIngredient "1 t. vanilla extract" cookbook:vanilla_caramel recipeIngredient "4 tablespoons margarine" cookbook:vanilla_caramel recipeInstructions ["Boil sugar, corn syrup or cane syrup, margarine and coconut milk to firm-ball stage, 245 degrees F. Remove from heat and add vanilla"] cookbook:vanilla_caramel totalTime "10 minutes" cookbook:vanilla_caramel type cookbook:recipes cookbook:vanilla_caramel url https://en.wikibooks.org/wiki/Cookbook:Vanilla_Caramel cookbook:vanilla_cookies recipeCategory category:cookie_recipes cookbook:vanilla_cookies type cookbook:recipes cookbook:vanilla_crisps label "vanilla crisps" cookbook:vanilla_crisps name "Vanilla Crisps" cookbook:vanilla_crisps recipeCategory category:baking_recipes cookbook:vanilla_crisps recipeCategory category:cookie_recipes cookbook:vanilla_crisps recipeCategory category:vanilla_recipes cookbook:vanilla_crisps recipeIngredient "½ cup of butter or margarine" cookbook:vanilla_crisps recipeIngredient "½ cup of shortening" cookbook:vanilla_crisps recipeIngredient "1 teaspoon of salt" cookbook:vanilla_crisps recipeIngredient "2 ½ cups of flour" cookbook:vanilla_crisps recipeIngredient "2/3 cup of granulated sugar" cookbook:vanilla_crisps recipeIngredient "2 eggs" cookbook:vanilla_crisps recipeIngredient "2 teaspoons of vanilla" cookbook:vanilla_crisps recipeInstructions ["Preheat oven to 375\u00b0 F.","Cream butter, shortening and sugar together.","Add salt and vanilla.","One at a time, cream eggs into mixture.","Stir flour into mixture.","Roll into small balls and press into circular shapes on ungreased cookie sheet.","Bake 8-10 minutes.","Remove immediately from pan and allow to cool."] cookbook:vanilla_crisps recipeNotes "* Unlike sugar cookies, there is no need to chill before baking. * To give an extra taste, add 1 teaspoon of almond extract. " cookbook:vanilla_crisps type cookbook:recipes cookbook:vanilla_crisps url https://en.wikibooks.org/wiki/Cookbook:Vanilla_Crisps cookbook:vanilla_fudge_ii name "Fancy Vanilla Fudge" cookbook:vanilla_fudge_ii name "Vanilla Fudge II" cookbook:vanilla_fudge_ii recipeCategory category:confection_recipes cookbook:vanilla_fudge_ii recipeCategory category:fudge_recipes cookbook:vanilla_fudge_ii recipeIngredient "½ a cup of butter" cookbook:vanilla_fudge_ii recipeIngredient "¾ cup of chopped pecan nuts" cookbook:vanilla_fudge_ii recipeIngredient "1 teaspoon of vanilla extract" cookbook:vanilla_fudge_ii recipeIngredient "2 ½ cups of sugar" cookbook:vanilla_fudge_ii recipeIngredient "2 cups of marshmallow crème" cookbook:vanilla_fudge_ii recipeIngredient "5 oz. Can of evaporated milk" cookbook:vanilla_fudge_ii recipeIngredient "8 oz. White chocolate candy bar" cookbook:vanilla_fudge_ii recipeInstructions ["Line the baking tray with foil (extending it larger than the tray) and grease it up with some butter","In the saucepan combine the sugar, milk and butter","Cook on the stove on a medium level and constantly stir and bring to boil","Boil for 5 minutes after reaching the boiling point and stir the mixture constantly (so it doesn\u2019t burn)","Remove it from the heat","Add the marshmallow cr\u00e8me, white chocolate, pecans and the vanilla extract","Stir the mixture until smooth","Pour into the tray","Leave to cool to room temperature","Then refrigerate till firm and the cut it up","Enjoy!"] cookbook:vanilla_fudge_ii type cookbook:recipes cookbook:vanilla_fudge_ii url https://en.wikibooks.org/wiki/Cookbook:Fancy_Vanilla_Fudge cookbook:vanilla_fudge_ii url https://en.wikibooks.org/wiki/Cookbook:Vanilla_Fudge_II cookbook:vanilla_fudge label "vanilla fudge" cookbook:vanilla_fudge name "Vanilla Fudge" cookbook:vanilla_fudge recipeCategory category:fudge_recipes cookbook:vanilla_fudge recipeCategory category:vanilla_recipes cookbook:vanilla_fudge recipeFoodstuff cookbook:butter cookbook:vanilla_fudge recipeFoodstuff cookbook:condensed_milk cookbook:vanilla_fudge recipeFoodstuff cookbook:vanilla cookbook:vanilla_fudge recipeFoodstuff cookbook:white_sugar cookbook:vanilla_fudge recipeIngredient "½ cup corn syrup" cookbook:vanilla_fudge recipeIngredient "¼ cup of butter" cookbook:vanilla_fudge recipeIngredient "1 ¼ cups condensed milk" cookbook:vanilla_fudge recipeIngredient "1 teaspoon vanilla extract" cookbook:vanilla_fudge recipeIngredient "3 cups white sugar" cookbook:vanilla_fudge recipeInstructions ["Place grease proof paper onto a deep tray","Combine the white sugar, syrup, condensed milk and butter together in the saucepan","Cook on a medium level of heat on the stove and bring to boil, stir it constantly (so it doesn\u2019t burn) and cook for five minutes after it reaches boiling point","Remove the fudge from the heat and beat in the vanilla extract","Pour the fudge onto the tray and leave to cool","Once cooled down and has set cut it up","Enjoy!"] cookbook:vanilla_fudge type cookbook:recipes cookbook:vanilla_fudge url https://en.wikibooks.org/wiki/Cookbook:Vanilla_Fudge cookbook:vanilla_ice_cream difficulty 1 cookbook:vanilla_ice_cream label "ice cream" cookbook:vanilla_ice_cream label "vanilla ice cream" cookbook:vanilla_ice_cream name "Vanilla Ice Cream" cookbook:vanilla_ice_cream recipeCategory category:dairy_recipes cookbook:vanilla_ice_cream recipeCategory category:dessert_recipes cookbook:vanilla_ice_cream recipeCategory category:ice_cream_recipes cookbook:vanilla_ice_cream recipeCategory category:recipes_with_metric_units cookbook:vanilla_ice_cream recipeCategory category:very_easy_recipes cookbook:vanilla_ice_cream recipeFoodstuff cookbook:cream cookbook:vanilla_ice_cream recipeFoodstuff cookbook:half_and_half cookbook:vanilla_ice_cream recipeIngredient "One (1) cup (240ml) sugar" cookbook:vanilla_ice_cream recipeIngredient "Two (2) cups (480ml) half-and-half" cookbook:vanilla_ice_cream recipeIngredient "Two (2) cups (480ml) whipping cream" cookbook:vanilla_ice_cream recipeIngredient "Two (2) teaspoons vanilla extract" cookbook:vanilla_ice_cream recipeInstructions ["Throw everything in an ice cream freezer.","Turn the ice cream freezer on.","Let it freeze.","Stick it in the refrigerator freezer.","Let ripen for a few hours. Stir every now and then."] cookbook:vanilla_ice_cream recipeYield 1-1/2 quart cookbook:vanilla_ice_cream totalTime "prep: 30 seconds<br>cooking: > 3 hours" cookbook:vanilla_ice_cream type cookbook:recipes cookbook:vanilla_ice_cream url https://en.wikibooks.org/wiki/Cookbook:Vanilla_Ice_Cream cookbook:vanilla label "vanilla" cookbook:vanilla label "vanilla bean" cookbook:vanilla label "vanilla essence" cookbook:vanilla label "vanilla extract" cookbook:vanilla label "vanilla stick" cookbook:vanilla label "vanilla sugar" cookbook:vanilla name "Vanilla" cookbook:vanilla name "Vanilla Bean" cookbook:vanilla name "Vanilla Extract" cookbook:vanilla name "Vanilla Sugar" cookbook:vanilla type cookbook:ingredients cookbook:vanilla type cookbook:spices_and_herbs cookbook:vanilla url https://en.wikibooks.org/wiki/Cookbook:Vanilla cookbook:vanilla url https://en.wikibooks.org/wiki/Cookbook:Vanilla_Bean cookbook:vanilla url https://en.wikibooks.org/wiki/Cookbook:Vanilla_Extract cookbook:vanilla url https://en.wikibooks.org/wiki/Cookbook:Vanilla_Sugar cookbook:vanillekipferl difficulty 2 cookbook:vanillekipferl label "vanillekipferl" cookbook:vanillekipferl name "Vanillekipferl" cookbook:vanillekipferl recipeCategory category:austrian_recipes cookbook:vanillekipferl recipeCategory category:baking_recipes cookbook:vanillekipferl recipeCategory category:christmas_recipes cookbook:vanillekipferl recipeCategory category:cookie_recipes cookbook:vanillekipferl recipeCategory category:dessert cookbook:vanillekipferl recipeCategory category:easy_recipes cookbook:vanillekipferl recipeCategory category:recipes_with_images cookbook:vanillekipferl recipeCategory category:recipes_without_servings cookbook:vanillekipferl recipeCuisine cookbook:cuisine_of_austria cookbook:vanillekipferl recipeFoodstuff cookbook:flour cookbook:vanillekipferl recipeFoodstuff cookbook:sugar cookbook:vanillekipferl recipeIngredient "100 g ground almonds" cookbook:vanillekipferl recipeIngredient "100 g icing/powder sugar" cookbook:vanillekipferl recipeIngredient "1 egg" cookbook:vanillekipferl recipeIngredient "1 packet (8 g) vanilla sugar" cookbook:vanillekipferl recipeIngredient "200 g cold unsalted butter" cookbook:vanillekipferl recipeIngredient "2 packets (16 g) of vanilla sugar" cookbook:vanillekipferl recipeIngredient "350 g plain flour" cookbook:vanillekipferl recipeIngredient "60 g icing sugar" cookbook:vanillekipferl recipeIngredient "A pinch of salt" cookbook:vanillekipferl recipeInstructions ["Sieve the flour into a bowl.","Cut the cold butter into slices and mix it with the flour.","Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture.","Rinse hands in cold water, and knead the dough on a pastry board. Let the dough rest for half an hour.","Grease a baking tray, or alternatively use a sheet of baking paper to prevent the ''Kipferl'' from sticking.","Preheat the oven to 180 C ( 350 F\/ Gas 4 ).","Form the dough to a cylinder with a diameter of approximately 5cm, and cut off 0.5 cm thick slices. Roll them between your flat palms to form a sausage shape that is slightly tapered. Lay them in crescent shape on the baking tray, and bake them for 8-10 minutes until they are a light golden brown.","Immediately after baking, dip the ''Kipferl'' into a mixture of icing sugar and vanilla sugar. Try some \u2013 they are delicious while still warm!","Leave the rest out overnight, and then store them in an airtight tin."] cookbook:vanillekipferl totalTime "prep: 45 min, baking: 8-10 min" cookbook:vanillekipferl type cookbook:recipes cookbook:vanillekipferl url https://en.wikibooks.org/wiki/Cookbook:Vanillekipferl cookbook:vaporcitos label "vaporcitos" cookbook:vappumunkki label "vappumunkki" cookbook:vareniki label "vareniki" cookbook:vareniki name "Vareniki" cookbook:vareniki recipeCategory category:ukrainian_recipes cookbook:vareniki recipeCuisine cookbook:cuisine_of_ukraine cookbook:vareniki type cookbook:recipes cookbook:vareniki url https://en.wikibooks.org/wiki/Cookbook:Vareniki cookbook:varieties_of_potato label "varieties of potato" cookbook:varieties_of_potato name "Varieties of potato" cookbook:varieties_of_potato name "Varieties of Potato" cookbook:varieties_of_potato type cookbook:ingredients cookbook:varieties_of_potato type cookbook:vegetable cookbook:varieties_of_potato url https://en.wikibooks.org/wiki/Cookbook:Varieties_of_potato cookbook:varieties_of_potato url https://en.wikibooks.org/wiki/Cookbook:Varieties_of_Potato cookbook:vatapá label "acarajé" cookbook:vatapá label "vatapá" cookbook:vatrushka label "vatrushka" cookbook:veal_gravy_soup name "Veal gravy soup" cookbook:veal_gravy_soup name "Veal Gravy Soup" cookbook:veal_gravy_soup recipeCategory category:recipes_with_metric_units cookbook:veal_gravy_soup recipeCategory category:soup_recipes cookbook:veal_gravy_soup recipeCategory category:veal_recipes cookbook:veal_gravy_soup recipeFoodstuff cookbook:broth cookbook:veal_gravy_soup recipeFoodstuff cookbook:carrot cookbook:veal_gravy_soup recipeFoodstuff cookbook:celery cookbook:veal_gravy_soup recipeFoodstuff cookbook:ham cookbook:veal_gravy_soup recipeFoodstuff cookbook:lard cookbook:veal_gravy_soup recipeFoodstuff cookbook:mushroom cookbook:veal_gravy_soup recipeFoodstuff cookbook:onion cookbook:veal_gravy_soup recipeFoodstuff cookbook:parsnip cookbook:veal_gravy_soup recipeFoodstuff cookbook:thyme cookbook:veal_gravy_soup recipeIngredient "Carrots" cookbook:veal_gravy_soup recipeIngredient "Celery" cookbook:veal_gravy_soup recipeIngredient "Ham" cookbook:veal_gravy_soup recipeIngredient "Lard" cookbook:veal_gravy_soup recipeIngredient "Mushrooms" cookbook:veal_gravy_soup recipeIngredient "Onions" cookbook:veal_gravy_soup recipeIngredient "Parsnip" cookbook:veal_gravy_soup recipeIngredient "Thyme" cookbook:veal_gravy_soup recipeIngredient "Veal cutlet" cookbook:veal_gravy_soup recipeInstructions ["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.","Soak it on the fire in this manner till the veal throws out its juice; then put it on a stronger fire, till the meat catches to the bottom of the pan, and is brought to a proper color.","Then add a sufficient quantity of light broth, and simmer it on a slow fire till the meat is thoroughly done; add a little thyme and mushrooms.","Skim and sift it clear for use."] cookbook:veal_gravy_soup type cookbook:recipes cookbook:veal_gravy_soup url https://en.wikibooks.org/wiki/Cookbook:Veal_gravy_soup cookbook:veal_gravy_soup url https://en.wikibooks.org/wiki/Cookbook:Veal_Gravy_Soup cookbook:veal label "calf" cookbook:veal label "calf's" cookbook:veal label "veal" cookbook:veal name "Veal" cookbook:veal_parmigiana label "veal parmigiana" cookbook:veal type cookbook:ingredients cookbook:veal type cookbook:meat_and_poultry cookbook:veal url https://en.wikibooks.org/wiki/Cookbook:Veal cookbook:veal_with_lima_beans label "veal with lima beans" cookbook:veal_with_lima_beans name "Veal with lima beans" cookbook:veal_with_lima_beans name "Veal with Lima Beans" cookbook:veal_with_lima_beans recipeCategory category:albanian_recipes cookbook:veal_with_lima_beans recipeCategory category:bean_recipes cookbook:veal_with_lima_beans recipeCategory category:stew_recipes cookbook:veal_with_lima_beans recipeCategory category:veal_recipes cookbook:veal_with_lima_beans recipeCuisine cookbook:cuisine_of_albania cookbook:veal_with_lima_beans recipeFoodstuff cookbook:butter cookbook:veal_with_lima_beans recipeFoodstuff cookbook:lima_bean cookbook:veal_with_lima_beans recipeFoodstuff cookbook:onion cookbook:veal_with_lima_beans recipeFoodstuff cookbook:pepper cookbook:veal_with_lima_beans recipeFoodstuff cookbook:salt cookbook:veal_with_lima_beans recipeFoodstuff cookbook:tomato cookbook:veal_with_lima_beans recipeFoodstuff cookbook:veal cookbook:veal_with_lima_beans recipeFoodstuff cookbook:water cookbook:veal_with_lima_beans recipeIngredient "1 1/2 lb of large lima beans" cookbook:veal_with_lima_beans recipeIngredient "1 1/2 lb veal" cookbook:veal_with_lima_beans recipeIngredient "1 8-ounce can diced tomatoes" cookbook:veal_with_lima_beans recipeIngredient "1 large onion, grated" cookbook:veal_with_lima_beans recipeIngredient "1 ounce butter" cookbook:veal_with_lima_beans recipeIngredient "salt and pepper, to taste" cookbook:veal_with_lima_beans recipeIngredient "water, to cover" cookbook:veal_with_lima_beans recipeInstructions ["Select shoulder parts of the veal and cut them into 1" cubes. Wash the meat thoroughly with cold water, drain, and place in a pot together with butter and onions. Stir-fry for a few minutes.","As the meat is frying, add water until the pieces are covered. Add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes can be cut into pieces to the size of your choice). Cover the pot and let the meat boil.","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.","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."] cookbook:veal_with_lima_beans recipeNotes "*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. " cookbook:veal_with_lima_beans type cookbook:recipes cookbook:veal_with_lima_beans url https://en.wikibooks.org/wiki/Cookbook:Veal_with_lima_beans cookbook:veal_with_lima_beans url https://en.wikibooks.org/wiki/Cookbook:Veal_with_Lima_Beans cookbook:vedhmi name "Vedhmi" cookbook:vedhmi recipeCategory category:flatbread_recipes cookbook:vedhmi recipeCategory category:indian_recipes cookbook:vedhmi recipeCuisine cookbook:cuisine_of_india cookbook:vedhmi recipeFoodstuff cookbook:cardamom cookbook:vedhmi recipeFoodstuff cookbook:jaggery cookbook:vedhmi recipeIngredient "100 ml oil" cookbook:vedhmi recipeIngredient "1/2&nbsp;kg brown sugar (jaggery)" cookbook:vedhmi recipeIngredient "1/2&nbsp;kg pigeon peas (toor dal)" cookbook:vedhmi recipeIngredient "1/2&nbsp;kg wheat flour (maida)" cookbook:vedhmi recipeIngredient "1 tsp cardamom powder" cookbook:vedhmi recipeIngredient "1 tsp ghee" cookbook:vedhmi recipeIngredient "Salt to taste." cookbook:vedhmi recipeInstructions ["Wash and boil the toor dal with water and 1\/2 tsp salt till it becomes soft.","Cool slightly and strain the dal using a strainer.","Add cardamom powder and Jaggery and grind to make fine paste. If the paste is sticky, keep it on fire to dry up completely. This is known as "puran".","Knead 1\/2&nbsp;kg maida with water and 1\/2 tsp salt. Do not make it hard.","Add oil and knead the maida again till oil gets absorbed.","Prepare equal number of balls from maida and puran.","Roll out maida balls to make small un-cooked chapati.","Stuff these uncooked chapati with "Puran" ball.","Roll them again into stuffed chapati just like stuffed paratha. It is called "Poli".","Heat a griddle and roast each "Poli".","Apply ghee on both sides when done."] cookbook:vedhmi type cookbook:recipes cookbook:vedhmi url https://en.wikibooks.org/wiki/Cookbook:Vedhmi cookbook:vegan_cuisine label "vegan" cookbook:_vegan_cuisine label "vegan cuisine" cookbook:vegan_cuisine label "vegan cuisine" cookbook:vegan_cuisine label "vegans" cookbook:vegan_cuisine#milks_(nut,_grain_and_legume_liquids) label "soy milk, rice milk, or other non-dairy milk" cookbook:vegan_cuisine name "Vegan" cookbook:vegan_cuisine name "Vegan cuisine" cookbook:vegan_cuisine name "Vegan Cuisine" cookbook:vegan_cuisine type cookbook:cuisines cookbook:vegan_cuisine type cookbook:diets cookbook:vegan_cuisine url https://en.wikibooks.org/wiki/Cookbook:Vegan cookbook:vegan_cuisine url https://en.wikibooks.org/wiki/Cookbook:Vegan_cuisine cookbook:vegan_cuisine url https://en.wikibooks.org/wiki/Cookbook:Vegan_Cuisine cookbook:vegan_cuisine#vegan_patties label "vegan patties" cookbook:vegan_cuisine#vegan_patties label "vegetarian patty" cookbook:vegan_eggnog_milkshake name "Vegan Eggnog Milkshake" cookbook:vegan_eggnog_milkshake recipeCategory category:beverage_recipes cookbook:vegan_eggnog_milkshake recipeCategory category:recipes_from_foodista cookbook:vegan_eggnog_milkshake recipeCategory category:recipes_with_images cookbook:vegan_eggnog_milkshake recipeCategory category:vegan_recipes cookbook:vegan_eggnog_milkshake recipeCuisine cookbook:vegan_cuisine cookbook:vegan_eggnog_milkshake recipeIngredient "1 pint of Soy Dream Vanilla Ice Cream" cookbook:vegan_eggnog_milkshake recipeIngredient "2 cups of Silk Nog" cookbook:vegan_eggnog_milkshake recipeIngredient "Nutmeg" cookbook:vegan_eggnog_milkshake recipeInstructions ["Blend nog and ice cream in blender and sprinkle with nutmeg."] cookbook:vegan_eggnog_milkshake type cookbook:recipes cookbook:vegan_eggnog_milkshake url https://en.wikibooks.org/wiki/Cookbook:Vegan_Eggnog_Milkshake cookbook:vegan_green_bean_casserole name "Vegan Green Bean Casserole" cookbook:vegan_green_bean_casserole recipeCategory category:baked_recipes cookbook:vegan_green_bean_casserole recipeCategory category:bean_recipes cookbook:vegan_green_bean_casserole recipeCategory category:casserole_recipes cookbook:vegan_green_bean_casserole recipeCategory category:midwestern_u.s._recipes cookbook:vegan_green_bean_casserole recipeCategory category:recipes_from_foodista cookbook:vegan_green_bean_casserole recipeCategory category:side_dish_recipes cookbook:vegan_green_bean_casserole recipeCategory category:vegan_recipes cookbook:vegan_green_bean_casserole recipeCuisine cookbook:midwestern_cuisine cookbook:vegan_green_bean_casserole recipeCuisine cookbook:vegan_cuisine cookbook:vegan_green_bean_casserole recipeIngredient "¼ cup nutritional yeast" cookbook:vegan_green_bean_casserole recipeIngredient "½ tsp. red pepper crushed" cookbook:vegan_green_bean_casserole recipeIngredient "1 ½ cups mushroom chopped" cookbook:vegan_green_bean_casserole recipeIngredient "1 ½ cups water" cookbook:vegan_green_bean_casserole recipeIngredient "1 ½ lbs. green beans" cookbook:vegan_green_bean_casserole recipeIngredient "1 ½ tsps. salt" cookbook:vegan_green_bean_casserole recipeIngredient "1 pc. red onion sliced" cookbook:vegan_green_bean_casserole recipeIngredient "1 tbsp. coconut oil" cookbook:vegan_green_bean_casserole recipeIngredient "2 cups parsnips chopped" cookbook:vegan_green_bean_casserole recipeIngredient "3 cloves garlic minced" cookbook:vegan_green_bean_casserole recipeIngredient "Pepper to taste" cookbook:vegan_green_bean_casserole recipeInstructions ["In a wide-bottomed saucepan, put \u00bd tablespoon of coconut oil and set to low heat. Put the onions and cook for 30 minutes. Stir occasionally to caramelize. If the onions look dry, splash a bit of water into the pan.","While waiting for the onions to cook, puree the parsnip. Put them in a steamer for about 10 minutes. Set aside and let them cool.","After that, prepare the green beans. Remove the ends of the beans and cut them by 2 inches. Steam them for 8 minutes. Set them aside in an 8\u201dx8\u201d baking dish.","Once the onions have caramelized, set them aside. Cook the mushrooms in the same pan and saut\u00e9 for one minute. And then, add garlic. Stir for 5 minutes.","Add half of the garlic and mushroom mixture to the green beans.","Preheat the oven to 350 degrees Fahrenheit.","Put the other half of the garlic and mushroom mixture, as well as the steamed parsnips in a blender. Add the nutritional yeast, salt, pepper, and red pepper.","Pour the blended mixture over the mushrooms and green beans. Stir to coat. Use the caramelized onions as toppings.","Bake for another 30 minutes.","Serve."] cookbook:vegan_green_bean_casserole type cookbook:recipes cookbook:vegan_green_bean_casserole url https://en.wikibooks.org/wiki/Cookbook:Vegan_Green_Bean_Casserole cookbook:vegan_lemon_meringue_pie name "Vegan Lemon Meringue Pie" cookbook:vegan_lemon_meringue_pie recipeCategory category:dessert_recipes cookbook:vegan_lemon_meringue_pie recipeCategory category:lemon_recipes cookbook:vegan_lemon_meringue_pie recipeCategory category:pie_recipes cookbook:vegan_lemon_meringue_pie recipeCategory category:vegan_recipes cookbook:vegan_lemon_meringue_pie recipeCuisine cookbook:vegan_cuisine cookbook:vegan_lemon_meringue_pie type cookbook:recipes cookbook:vegan_lemon_meringue_pie url https://en.wikibooks.org/wiki/Cookbook:Vegan_Lemon_Meringue_Pie cookbook:vegan_mayonnaise difficulty 1 cookbook:vegan_mayonnaise label "vegan mayonnaise" cookbook:vegan_mayonnaise name "Vegan mayonnaise" cookbook:vegan_mayonnaise name "Vegan Mayonnaise" cookbook:vegan_mayonnaise recipeCategory category:mayonnaise_recipes cookbook:vegan_mayonnaise recipeCategory category:tofu_recipes cookbook:vegan_mayonnaise recipeCategory category:vegan_recipes cookbook:vegan_mayonnaise recipeCategory category:very_easy_recipes cookbook:vegan_mayonnaise recipeCuisine cookbook:vegan_cuisine cookbook:vegan_mayonnaise recipeFoodstuff cookbook:olive_oil cookbook:vegan_mayonnaise recipeFoodstuff cookbook:tofu cookbook:vegan_mayonnaise recipeIngredient "olive oil (3 tablespoons)" cookbook:vegan_mayonnaise recipeIngredient "tofu (6 oz) - Silky or soft preferred" cookbook:vegan_mayonnaise recipeInstructions ["Drain the tofu and blend in a food processor\/blender until smooth.","Add the oil slowly to the blended tofu while the blender is still running. This emulsifies the mixture.","Add additional spices, salt, black pepper to taste."] cookbook:vegan_mayonnaise recipeYield 10 servings cookbook:vegan_mayonnaise totalTime "3 minutes" cookbook:vegan_mayonnaise type cookbook:recipes cookbook:vegan_mayonnaise url https://en.wikibooks.org/wiki/Cookbook:Vegan_mayonnaise cookbook:vegan_mayonnaise url https://en.wikibooks.org/wiki/Cookbook:Vegan_Mayonnaise cookbook:vegan_paprika_bratwurst label "vegan paprika bratwurst" cookbook:vegan_paprika_bratwurst name "Vegan Paprika Bratwurst" cookbook:vegan_paprika_bratwurst recipeCategory category:pan_fried_recipes cookbook:vegan_paprika_bratwurst recipeCategory category:sausage_recipes cookbook:vegan_paprika_bratwurst recipeCategory category:seitan_recipes cookbook:vegan_paprika_bratwurst recipeCategory category:tofu_recipes cookbook:vegan_paprika_bratwurst recipeCategory category:vegan_recipes cookbook:vegan_paprika_bratwurst recipeCuisine cookbook:vegan_cuisine cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:bell_pepper cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:cardamom cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:chiles cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:coriander cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:gluten cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:onion cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:oregano cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:paprika cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:seitan cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:soy_sauce cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:thyme cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:tofu cookbook:vegan_paprika_bratwurst recipeFoodstuff cookbook:vegetable_oil cookbook:vegan_paprika_bratwurst recipeIngredient "additional spices, e.g.: Coriander, Cardamom, Thyme and Oregano" cookbook:vegan_paprika_bratwurst recipeIngredient "Gluten (see Seitan for how to gain gluten from wheat flour)" cookbook:vegan_paprika_bratwurst recipeIngredient "Onion, Bell pepper, Paprika and Chili pepper" cookbook:vegan_paprika_bratwurst recipeIngredient "optional: Tofu" cookbook:vegan_paprika_bratwurst recipeIngredient "Water, Soy sauce. Vegetable oil" cookbook:vegan_paprika_bratwurst recipeInstructions ["see Seitan Bratwurst","Cut onions and bell peppers in small chunks. Frying onions and bell peppers lightly adds to the taste.","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.","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.","Seitan","Falafel Seitan Bratwurst"] cookbook:vegan_paprika_bratwurst type cookbook:recipes cookbook:vegan_paprika_bratwurst url https://en.wikibooks.org/wiki/Cookbook:Vegan_Paprika_Bratwurst cookbook:vegan_pate label "vegan "patte"" cookbook:vegan_pate name "Vegan Pate" cookbook:vegan_pate name "Vegan "Patte"" cookbook:vegan_pate recipeCategory category:pea_recipes cookbook:vegan_pate recipeCategory category:spread_recipes cookbook:vegan_pate recipeCategory category:vegan_recipes cookbook:vegan_pate recipeCategory category:walnut_recipes cookbook:vegan_pate recipeCuisine cookbook:vegan_cuisine cookbook:vegan_pate type cookbook:recipes cookbook:vegan_pate url https://en.wikibooks.org/wiki/Cookbook:Vegan_Pate cookbook:vegan_pate url https://en.wikibooks.org/wiki/Cookbook:Vegan_"Patte" cookbook:vegan_substitutions#dairy label "vegan substitutes" cookbook:vegan_substitutions#dairy label "vegan substitutes for dairy" cookbook:vegan_substitutions label "hard vegan fat" cookbook:vegan_substitutions label "vegan substitutions" cookbook:vegan_substitutions name "Vegan Substitutions" cookbook:vegan_substitutions recipeCategory category:vegan_recipes cookbook:vegan_substitutions recipeCuisine cookbook:vegan_cuisine cookbook:vegan_substitutions type cookbook:ingredients cookbook:vegan_substitutions url https://en.wikibooks.org/wiki/Cookbook:Vegan_Substitutions cookbook:vegemite label "vegemite" cookbook:vegemite name "Vegemite" cookbook:vegemite_sandwich label "vegemite sandwich" cookbook:vegemite_sandwich name "Vegemite Sandwich" cookbook:vegemite_sandwich recipeCategory category:australian_recipes cookbook:vegemite_sandwich recipeCategory category:new_zealand_recipes cookbook:vegemite_sandwich recipeCategory category:sandwich_recipes cookbook:vegemite_sandwich recipeCuisine cookbook:cuisine_of_new_zealand cookbook:vegemite_sandwich recipeFoodstuff cookbook:butter cookbook:vegemite_sandwich recipeFoodstuff cookbook:vegemite cookbook:vegemite_sandwich recipeIngredient "bread" cookbook:vegemite_sandwich recipeIngredient "butter" cookbook:vegemite_sandwich recipeIngredient "Vegemite" cookbook:vegemite_sandwich recipeInstructions ["Get bread and toast the bread","Spread butter thickly and evenly on bread.","Spread Vegemite a little less thickly, and evenly on bread.","A slice of onion and\/or cheese can now be added. (optional)"] cookbook:vegemite_sandwich recipeNotes "* A variation is to add avocado for an avocado and Vegemite sandwich. * Yet another variation is to spread Vegemite and then place sliced onions and a slice of cheese on toast and then place under a grill or toaster to melt the cheese. * Some consumers assert that white sliced bread will give a superior result. * 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. * Try to add ham and cheese as another idea, makes a very nice sandwich. *Vegemite on toast is a favourite breakfast food. * The reason why some people might search this up is due to the song "Down Under" by Men at Work which briefly mentions it (added by Griffin Mills) " cookbook:vegemite_sandwich type cookbook:recipes cookbook:vegemite_sandwich url https://en.wikibooks.org/wiki/Cookbook:Vegemite_Sandwich cookbook:vegemite type cookbook:ingredients cookbook:vegemite url https://en.wikibooks.org/wiki/Cookbook:Vegemite cookbook:vegetable label "leafy green vegetables" cookbook:vegetable label "vegetable" cookbook:vegetable label "vegetable recipes" cookbook:vegetable label "vegetables" cookbook:vegetable name "Vegetable" cookbook:vegetable name "Vegetables" cookbook:vegetable_oil label "peanut oil" cookbook:vegetable_oil label "sunflower oil" cookbook:vegetable_oil label "vegetable" cookbook:vegetable_oil label "vegetable oil" cookbook:vegetable_oil name "Vegetable oil" cookbook:vegetable_oil name "Vegetable Oil" cookbook:vegetable_oil type cookbook:cookbook_stubs cookbook:vegetable_oil type cookbook:ingredients cookbook:vegetable_oil url https://en.wikibooks.org/wiki/Cookbook:Vegetable_oil cookbook:vegetable_oil url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Oil cookbook:vegetable_parahta label "wheat bread stuffed with vegetable" cookbook:vegetable_party_sandwiches difficulty 1 cookbook:vegetable_party_sandwiches name "Vegetable Party Sandwiches" cookbook:vegetable_party_sandwiches recipeCategory category:appetizer_recipes cookbook:vegetable_party_sandwiches recipeCategory category:gelatin_recipes cookbook:vegetable_party_sandwiches recipeCategory category:sandwich_recipes cookbook:vegetable_party_sandwiches recipeCategory category:very_easy_recipes cookbook:vegetable_party_sandwiches recipeCookingTechnique cookbook:chopping cookbook:vegetable_party_sandwiches recipeFoodstuff cookbook:carrot cookbook:vegetable_party_sandwiches recipeFoodstuff cookbook:celery cookbook:vegetable_party_sandwiches recipeFoodstuff cookbook:cucumber cookbook:vegetable_party_sandwiches recipeFoodstuff cookbook:gelatine cookbook:vegetable_party_sandwiches recipeFoodstuff cookbook:lemon_juice cookbook:vegetable_party_sandwiches recipeFoodstuff cookbook:onion cookbook:vegetable_party_sandwiches recipeFoodstuff cookbook:water cookbook:vegetable_party_sandwiches recipeIngredient "¼ cup cold water" cookbook:vegetable_party_sandwiches recipeIngredient "1 (¼-ounce) envelope unflavored gelatin" cookbook:vegetable_party_sandwiches recipeIngredient "1 pint mayonnaise, such as Hellmann's" cookbook:vegetable_party_sandwiches recipeIngredient "1 small onion, minced" cookbook:vegetable_party_sandwiches recipeIngredient "1 tablespoon lemon juice" cookbook:vegetable_party_sandwiches recipeIngredient "2 cucumbers, peeled, seeded and chopped fine" cookbook:vegetable_party_sandwiches recipeIngredient "2 large carrots, grated very fine" cookbook:vegetable_party_sandwiches recipeIngredient "2 long square loaves white bread" cookbook:vegetable_party_sandwiches recipeIngredient "2 ribs celery, chopped very fine" cookbook:vegetable_party_sandwiches recipeInstructions ["Dissolve gelatin in water according to directions.","In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice, and mayonnaise.","Refrigerate for 25 hours.","If the mixture becomes too jelled to spread well, add \u2153 to \u00bd cup more mayonnaise.","Using an electric knife, trim crusts from bread edges.","Spread vegetable mixture on bread and make 28 sandwiches.","Cut into quarters.","Layer cut sandwiches in a large covered plastic container with damp paper towels between layers until serving time."] cookbook:vegetable_party_sandwiches recipeYield about 112 party-size sandwiches cookbook:vegetable_party_sandwiches totalTime "½ hour" cookbook:vegetable_party_sandwiches type cookbook:recipes cookbook:vegetable_party_sandwiches url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Party_Sandwiches cookbook:vegetable_pie label "vegetable pie" cookbook:vegetable_pie name "Vegetable Pie" cookbook:vegetable_pie url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Pie cookbook:vegetable_salad name "Vegetable Salad" cookbook:vegetable_salad recipeCategory category:asian_recipes cookbook:vegetable_salad recipeCategory category:cucumber_recipes cookbook:vegetable_salad recipeCategory category:easy_recipes cookbook:vegetable_salad recipeCategory category:egg_recipes cookbook:vegetable_salad recipeCategory category:inexpensive_recipes cookbook:vegetable_salad recipeCategory category:recipes_with_images cookbook:vegetable_salad recipeCategory category:salad_dressing_recipes cookbook:vegetable_salad recipeCategory category:salad_recipes cookbook:vegetable_salad recipeCategory category:vegetable_recipes cookbook:vegetable_salad recipeFoodstuff cookbook:bean_sprout cookbook:vegetable_salad recipeFoodstuff cookbook:cabbage cookbook:vegetable_salad recipeFoodstuff cookbook:cucumber cookbook:vegetable_salad recipeFoodstuff cookbook:egg cookbook:vegetable_salad recipeFoodstuff cookbook:lettuce cookbook:vegetable_salad recipeFoodstuff cookbook:onion cookbook:vegetable_salad recipeFoodstuff cookbook:tomato cookbook:vegetable_salad recipeIngredient "1 big onion, cut into rings" cookbook:vegetable_salad recipeIngredient "250 g cabbage, diced" cookbook:vegetable_salad recipeIngredient "300 g bean sprouts, washed in hot water" cookbook:vegetable_salad recipeIngredient "3 tomato, diced to 1 cm" cookbook:vegetable_salad recipeIngredient "4 hard-boiled eggs, each cut into 4 pieces" cookbook:vegetable_salad recipeIngredient "6 cucumber, peeled and sliced to 1 cm" cookbook:vegetable_salad recipeIngredient "6 sheets lettuce, washed and cut into 6 pieces" cookbook:vegetable_salad recipeInstructions ["Mix all the vegetables ingredients on a bowl, and allow to rest for until 5 minutes.","Mix all the sauce ingredients with spoon.","Place the sauce, reserving 2 Tbsp., into the vegetable mixture, and then mix again.","Top with egg quarters and top eggs with reserved sauce.","Serves 6."] cookbook:vegetable_salad type cookbook:recipes cookbook:vegetable_salad url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Salad cookbook:vegetable_soup difficulty 1 cookbook:vegetable_soup name "Vegetable soup" cookbook:vegetable_soup name "Vegetable Soup" cookbook:vegetable_soup recipeCategory category:soup_recipes cookbook:vegetable_soup recipeCategory category:vegetable_recipes cookbook:vegetable_soup recipeCategory category:very_easy_recipes cookbook:vegetable_soup recipeFoodstuff cookbook:carrot cookbook:vegetable_soup recipeFoodstuff cookbook:celery cookbook:vegetable_soup recipeFoodstuff cookbook:onion cookbook:vegetable_soup recipeFoodstuff cookbook:potato cookbook:vegetable_soup recipeFoodstuff cookbook:tomato cookbook:vegetable_soup recipeFoodstuff cookbook:turnip cookbook:vegetable_soup recipeIngredient "1 carrot" cookbook:vegetable_soup recipeIngredient "1 head of celery" cookbook:vegetable_soup recipeIngredient "1 onion" cookbook:vegetable_soup recipeIngredient "1 potatoes, pared" cookbook:vegetable_soup recipeIngredient "1 slice of bread, toasted and buttered" cookbook:vegetable_soup recipeIngredient "1 turnip" cookbook:vegetable_soup recipeIngredient "3 pints water" cookbook:vegetable_soup recipeInstructions ["Take the onion, turnip, potatoes, carrot, and celery. Boil them in the water until the vegetables are cooked.","Insert the bread into a bowl. Pour the soup over it.","Tomatos also make a welcome addition to the soup."] cookbook:vegetable_soup recipeYield 6-8 cookbook:vegetable_soup totalTime "10 - 15 minutes" cookbook:vegetable_soup type cookbook:recipes cookbook:vegetable_soup url https://en.wikibooks.org/wiki/Cookbook:Vegetable_soup cookbook:vegetable_soup url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Soup cookbook:vegetable_spring_roll label "spring rolls" cookbook:vegetable_spring_roll name "Vegetable Spring Roll" cookbook:vegetable_spring_roll recipeCategory category:asian_recipes cookbook:vegetable_spring_roll recipeCategory category:deep_fried_recipes cookbook:vegetable_spring_roll recipeCategory category:recipes_with_metric_units cookbook:vegetable_spring_roll recipeCategory category:side_dish_recipes cookbook:vegetable_spring_roll recipeIngredient "1 egg" cookbook:vegetable_spring_roll recipeIngredient "250 gms. all purpose flour" cookbook:vegetable_spring_roll recipeIngredient "A little salt" cookbook:vegetable_spring_roll recipeIngredient "Water to make batter" cookbook:vegetable_spring_roll recipeInstructions ["Sift the flour and add salt, egg and water and make a smooth batter.","Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.","Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.","To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.","Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.","Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.","To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.","Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.","Deep fry in hot oil until golden.","Serve the vegetarian spring roll hot."] cookbook:vegetable_spring_roll type cookbook:recipes cookbook:vegetable_spring_roll url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Spring_Roll cookbook:vegetable_stew_and_dumplings label "vegetable stew and dumplings" cookbook:vegetable_stew_and_dumplings name "Vegetable Stew and Dumplings" cookbook:vegetable_stew_and_dumplings recipeCategory category:boiled_recipes cookbook:vegetable_stew_and_dumplings recipeCategory category:dumpling_recipes cookbook:vegetable_stew_and_dumplings recipeCategory category:stew_recipes cookbook:vegetable_stew_and_dumplings recipeCategory category:vegan_recipes cookbook:vegetable_stew_and_dumplings recipeCategory category:vegetable_recipes cookbook:vegetable_stew_and_dumplings recipeCuisine cookbook:vegan_cuisine cookbook:vegetable_stew_and_dumplings recipeInstructions ["Peel the potatoes and chop them into roughly 4cm (1 and 1\/2 inch) chunks. Peel and slice the carrots. Roughly chop both the peppers and the remaining vegetables.","On a low heat, melt the margarine or heat the olive oil in a large saucepan.","Add all the chopped vegetables and stir, making sure all vegetables get a good coating of the oil.","Gently fry\/sweat the vegetables for 3 minutes and season well, then add the flour and continue to stir and coat all the vegetables.","Add the tin of chopped tomatoes, stir in tomato paste and then add enough water to cover all the ingredients in the pan.","Simmer gently for a further 3 minutes, occasionally stirring.","Add the stock\/bouillon and the yeast extract.","Crush the clove of garlic and gently stir in.","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.","Now make the dumpling mixture. Begin by sifting the self- raising flour, baking powder and bicarbonate of soda (for extra fluffy and light dumplings) into a large bowl.","Chop the margarine into the flour, and add a pinch of salt and fresh ground pepper","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.","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, peas and dumplings.","Taste and add more seasoning if necessary.","Distribute walnut-sized lumps of dough, evenly spaced, on top of the simmering stew.","Replace the lid and cook for a further 20-25 minutes, at which time you should have large, light and fluffy dumplings."] cookbook:vegetable_stew_and_dumplings type cookbook:recipes cookbook:vegetable_stew_and_dumplings url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Stew_and_Dumplings cookbook:vegetable_stuffed_mushrooms label "vegetable stuffed mushrooms" cookbook:vegetable_stuffed_mushrooms name "Vegetable Stuffed Mushrooms" cookbook:vegetable_stuffed_mushrooms recipeCategory category:appetizer_recipes cookbook:vegetable_stuffed_mushrooms recipeCategory category:baked_recipes cookbook:vegetable_stuffed_mushrooms recipeCategory category:marinade_recipes cookbook:vegetable_stuffed_mushrooms recipeCategory category:mushroom_recipes cookbook:vegetable_stuffed_mushrooms recipeCategory category:recipes_with_metric_units cookbook:vegetable_stuffed_mushrooms recipeCategory category:stuffing_recipes cookbook:vegetable_stuffed_mushrooms recipeCategory category:vegetarian_recipes cookbook:vegetable_stuffed_mushrooms recipeFoodstuff cookbook:eggplant cookbook:vegetable_stuffed_mushrooms recipeFoodstuff cookbook:garlic cookbook:vegetable_stuffed_mushrooms recipeFoodstuff cookbook:mushroom cookbook:vegetable_stuffed_mushrooms recipeFoodstuff cookbook:olive_oil cookbook:vegetable_stuffed_mushrooms recipeFoodstuff cookbook:onion cookbook:vegetable_stuffed_mushrooms recipeFoodstuff cookbook:spinach cookbook:vegetable_stuffed_mushrooms recipeFoodstuff cookbook:tomato cookbook:vegetable_stuffed_mushrooms recipeIngredient "1/2 cup shredded mozzarella cheese" cookbook:vegetable_stuffed_mushrooms recipeIngredient "1/2 teaspoon garlic powder" cookbook:vegetable_stuffed_mushrooms recipeIngredient "1/2 teaspoon onion powder" cookbook:vegetable_stuffed_mushrooms recipeIngredient "1/4 cup grated Parmesan cheese" cookbook:vegetable_stuffed_mushrooms recipeIngredient "1 (6 ounce) jar artichoke hearts in brine, drained and chopped" cookbook:vegetable_stuffed_mushrooms recipeIngredient "1 cup balsamic vinegar" cookbook:vegetable_stuffed_mushrooms recipeIngredient "1 cup frozen spinach" cookbook:vegetable_stuffed_mushrooms recipeIngredient "1 small eggplant (''International English'': aubergine), peeled and diced" cookbook:vegetable_stuffed_mushrooms recipeIngredient "2 plum tomatoes, diced" cookbook:vegetable_stuffed_mushrooms recipeIngredient "2 Tablespoons olive oil" cookbook:vegetable_stuffed_mushrooms recipeIngredient "4 large portobello mushrooms, wiped clean and stems removed" cookbook:vegetable_stuffed_mushrooms recipeInstructions ["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 marinade for 1 hour.","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.","Set your oven temperature at 350\u00b0F (180\u00b0C), and lightly grease a 9x13" (22cm x 32cm) oven safe dish.","After your mushrooms have marinaded for 1 hour in the fridge, remove your mushrooms from the bag and place them in your pre greased oven safe 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.","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."] cookbook:vegetable_stuffed_mushrooms type cookbook:recipes cookbook:vegetable_stuffed_mushrooms url https://en.wikibooks.org/wiki/Cookbook:Vegetable_Stuffed_Mushrooms cookbook:vegetable type cookbook:ingredients cookbook:vegetable url https://en.wikibooks.org/wiki/Cookbook:Vegetable cookbook:vegetable url https://en.wikibooks.org/wiki/Cookbook:Vegetables cookbook:vegetarian_bean_soup difficulty 2 cookbook:vegetarian_bean_soup label "vegetarian bean soup" cookbook:vegetarian_bean_soup name "Vegetarian Bean Soup" cookbook:vegetarian_bean_soup recipeCategory category:american_recipes cookbook:vegetarian_bean_soup recipeCategory category:bean_recipes cookbook:vegetarian_bean_soup recipeCategory category:cheese_recipes cookbook:vegetarian_bean_soup recipeCategory category:easy_recipes cookbook:vegetarian_bean_soup recipeCategory category:gluten-free_recipes cookbook:vegetarian_bean_soup recipeCategory category:inexpensive_recipes cookbook:vegetarian_bean_soup recipeCategory category:pasta_recipes cookbook:vegetarian_bean_soup recipeCategory category:soup_recipes cookbook:vegetarian_bean_soup recipeCategory category:tomato_recipes cookbook:vegetarian_bean_soup recipeCategory category:vegetable_recipes cookbook:vegetarian_bean_soup recipeCategory category:vegetarian_recipes cookbook:vegetarian_bean_soup recipeCookingTechnique cookbook:boiling cookbook:vegetarian_bean_soup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:vegetarian_bean_soup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:vegetarian_bean_soup recipeCuisine cookbook:new_england_cuisine cookbook:vegetarian_bean_soup recipeEquipment cookbook:dutch_oven cookbook:vegetarian_bean_soup recipeEquipment cookbook:wooden_spoon cookbook:vegetarian_bean_soup recipeFoodstuff cookbook:black_bean cookbook:vegetarian_bean_soup recipeFoodstuff cookbook:broth cookbook:vegetarian_bean_soup recipeFoodstuff cookbook:garlic cookbook:vegetarian_bean_soup recipeFoodstuff cookbook:kidney_bean cookbook:vegetarian_bean_soup recipeFoodstuff cookbook:parmesan_cheese cookbook:vegetarian_bean_soup recipeFoodstuff cookbook:pasta cookbook:vegetarian_bean_soup recipeFoodstuff cookbook:tomato cookbook:vegetarian_bean_soup recipeFoodstuff cookbook:water cookbook:vegetarian_bean_soup recipeIngredient "¼ cup Parmesan cheese" cookbook:vegetarian_bean_soup recipeIngredient "½ teaspoon garlic powder" cookbook:vegetarian_bean_soup recipeIngredient "1 (14½-ounce) can no-salt-added stewed tomatoes" cookbook:vegetarian_bean_soup recipeIngredient "1 (15-ounce) can no-salt-added black beans" cookbook:vegetarian_bean_soup recipeIngredient "1 (15-ounce) can no-salt-added kidney beans" cookbook:vegetarian_bean_soup recipeIngredient "1 (1-pound) bag frozen mixed vegetables" cookbook:vegetarian_bean_soup recipeIngredient "1 cup water" cookbook:vegetarian_bean_soup recipeIngredient "1 teaspoon Italian seasoning" cookbook:vegetarian_bean_soup recipeIngredient "2 (14-ounce) cans fat-free vegetable broth" cookbook:vegetarian_bean_soup recipeIngredient "⅓ cup broken angel-hair pasta, in 1 to 2-inch lengths" cookbook:vegetarian_bean_soup recipeInstructions ["Pour broth and water into a 4\u00bd-quart Dutch Oven or soup pot.","Place pot over high heat.","While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.","Cover pot and bring to boil.","Meanwhile, rise and drain beans.","When soup comes to a boil, uncover it and stir well. (''Scrape the pot with a wooden spoon to loosen any pasta.'')","Add beans, Italian seasoning, and garlic powder.","Reduce heat to medium-high or medium, maintaining a moderate boil.","Stir frequently and cook until pasta is tender, about 5 minutes.","Reduce heat to low and add Parmesan.","Stir occasionally and simmer for 5 minutes to develop the flavor.","Serve at once or simmer on low until ready to serve."] cookbook:vegetarian_bean_soup recipeYield 6 cookbook:vegetarian_bean_soup totalTime "1 hour" cookbook:vegetarian_bean_soup type cookbook:recipes cookbook:vegetarian_bean_soup url https://en.wikibooks.org/wiki/Cookbook:Vegetarian_Bean_Soup cookbook:vegetarian_cuisine label "vegetarian" cookbook:vegetarian_cuisine label "vegetarian cuisine" cookbook:vegetarian_cuisine label "vegetarians" cookbook:vegetarian_cuisine label "vegitarian cuisine" cookbook:vegetarian_cuisine name "Vegetarian" cookbook:vegetarian_cuisine name "Vegetarian cuisine" cookbook:vegetarian_cuisine type cookbook:cuisines cookbook:vegetarian_cuisine type cookbook:diets cookbook:vegetarian_cuisine url https://en.wikibooks.org/wiki/Cookbook:Vegetarian cookbook:vegetarian_cuisine url https://en.wikibooks.org/wiki/Cookbook:Vegetarian_cuisine cookbook:vegetarian_fried_rice difficulty 3 cookbook:vegetarian_fried_rice name "Vegetarian fried rice" cookbook:vegetarian_fried_rice name "Vegetarian Fried Rice" cookbook:vegetarian_fried_rice recipeCategory category:fried_rice_recipes cookbook:vegetarian_fried_rice recipeCategory category:medium_difficulty_recipes cookbook:vegetarian_fried_rice recipeCategory category:rice_recipes cookbook:vegetarian_fried_rice recipeCategory category:vegetarian_recipes cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:bean_sprout cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:broccoli cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:cabbage cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:carrot cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:garlic cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:green_onion cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:mushroom cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:oil_and_fat cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:onion cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:pepper cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:rice cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:salt cookbook:vegetarian_fried_rice recipeFoodstuff cookbook:soy_sauce cookbook:vegetarian_fried_rice recipeIngredient "1/4 big onion" cookbook:vegetarian_fried_rice recipeIngredient "1,5 tbsp. light soy sauce" cookbook:vegetarian_fried_rice recipeIngredient "1 cup (1,5 kg) Hot rice" cookbook:vegetarian_fried_rice recipeIngredient "1 pack bean sprouts, soak in hot water" cookbook:vegetarian_fried_rice recipeIngredient "1 pack broccoli, soak in hot water" cookbook:vegetarian_fried_rice recipeIngredient "1 pack mushroom, soak in hot water, cut into 3 pieces" cookbook:vegetarian_fried_rice recipeIngredient "1 tbsp. oyster sauce" cookbook:vegetarian_fried_rice recipeIngredient "1 tbsp. pepper" cookbook:vegetarian_fried_rice recipeIngredient "2 pack carrot, cut 5 * 1 * 1 cm" cookbook:vegetarian_fried_rice recipeIngredient "2 tbsp. salt" cookbook:vegetarian_fried_rice recipeIngredient "3 cloves garlic" cookbook:vegetarian_fried_rice recipeIngredient "3 tbsp. corn oil" cookbook:vegetarian_fried_rice recipeIngredient "4 scallions, cut 1,5 cm" cookbook:vegetarian_fried_rice recipeIngredient "Half pack cabbage, cut 2 cm" cookbook:vegetarian_fried_rice recipeInstructions ["Heat the oil on a non-stick pan, fry the big onion and garlic, and stir at 25 seconds. Stir until fragrant.","Add the rice, and then add all the vegetables, finally add some salt, light soy sauce, oyster sauce and pepper. Stir until mixed all.","Serve for 5 plates."] cookbook:vegetarian_fried_rice recipeYield 5 cookbook:vegetarian_fried_rice totalTime "1 hour" cookbook:vegetarian_fried_rice type cookbook:recipes cookbook:vegetarian_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Vegetarian_fried_rice cookbook:vegetarian_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Vegetarian_Fried_Rice cookbook:vegetarian_gravy label "vegetarian gravy" cookbook:vegetarian_gravy label "vegetarian "bacon" gravy" cookbook:vegetarian_gravy label "vegetarian "bacon" gravy over biscuits" cookbook:vegetarian_gravy name "Vegetarian Gravy" cookbook:vegetarian_gravy recipeCategory category:breakfast_recipes cookbook:vegetarian_gravy recipeCategory category:gravy_recipes cookbook:vegetarian_gravy recipeCategory category:recipes_with_meat_substitutes cookbook:vegetarian_gravy recipeCategory category:vegetarian_recipes cookbook:vegetarian_gravy recipeEquipment cookbook:whisk cookbook:vegetarian_gravy recipeFoodstuff cookbook:bacon cookbook:vegetarian_gravy recipeFoodstuff cookbook:butter cookbook:vegetarian_gravy recipeFoodstuff cookbook:canola_oil cookbook:vegetarian_gravy recipeFoodstuff cookbook:flour cookbook:vegetarian_gravy recipeFoodstuff cookbook:milk cookbook:vegetarian_gravy recipeFoodstuff cookbook:pepper cookbook:vegetarian_gravy recipeFoodstuff cookbook:salt cookbook:vegetarian_gravy recipeFoodstuff cookbook:soy cookbook:vegetarian_gravy recipeIngredient "1 tablespoon butter" cookbook:vegetarian_gravy recipeIngredient "2 cups milk" cookbook:vegetarian_gravy recipeIngredient "2 tablespoons imitation bacon bits (Bacos are soy based)" cookbook:vegetarian_gravy recipeIngredient "4 tablespoons all-purpose flour" cookbook:vegetarian_gravy recipeIngredient "4 tablespoons canola oil" cookbook:vegetarian_gravy recipeIngredient "Salt (or seasoning salt) and pepper to taste" cookbook:vegetarian_gravy recipeInstructions ["Place oil in frying pan over medium heat.","Add flour, stirring constantly, allow to cook until slightly browned. (this creates a roux)","Slowly add milk, stir constantly with whisk to remove any lumps.","Add imitation bacon bits and continue to cook until gravy thickens.","When thickened, remove from heat and stir in butter and add salt (or seasoning salt) and pepper to taste.","Serve over biscuits."] cookbook:vegetarian_gravy type cookbook:recipes cookbook:vegetarian_gravy url https://en.wikibooks.org/wiki/Cookbook:Vegetarian_Gravy cookbook:vegetarian_meatballs difficulty 1 cookbook:vegetarian_meatballs name "Vegetarian Meatballs" cookbook:vegetarian_meatballs name "Veggie burger" cookbook:vegetarian_meatballs name "Veggie Burgers" cookbook:vegetarian_meatballs name "Veggie Meatballs" cookbook:vegetarian_meatballs recipeCategory category:barbecue_sauce_recipes cookbook:vegetarian_meatballs recipeCategory category:inexpensive_recipes cookbook:vegetarian_meatballs recipeCategory category:main_course_recipes cookbook:vegetarian_meatballs recipeCategory category:north_american_recipes cookbook:vegetarian_meatballs recipeCategory category:recipes_with_images cookbook:vegetarian_meatballs recipeCategory category:recipes_with_meat_substitutes cookbook:vegetarian_meatballs recipeCategory category:vegetarian_recipes cookbook:vegetarian_meatballs recipeCategory category:very_easy_recipes cookbook:vegetarian_meatballs recipeCookingTechnique cookbook:baking cookbook:vegetarian_meatballs recipeCookingTechnique cookbook:beat cookbook:vegetarian_meatballs recipeCookingTechnique cookbook:sautéing cookbook:vegetarian_meatballs recipeCuisine cookbook:north_american_cuisines cookbook:vegetarian_meatballs recipeFoodstuff cookbook:bread_crumb cookbook:vegetarian_meatballs recipeFoodstuff cookbook:egg cookbook:vegetarian_meatballs recipeFoodstuff cookbook:onion cookbook:vegetarian_meatballs recipeFoodstuff cookbook:paprika cookbook:vegetarian_meatballs recipeFoodstuff cookbook:soy_sauce cookbook:vegetarian_meatballs recipeIngredient "1/8 Tsp dried paprika" cookbook:vegetarian_meatballs recipeIngredient "1 large onion" cookbook:vegetarian_meatballs recipeIngredient "1 package (340 g) Yves Veggie Ground Round. (A similar cooked ground meat analogue should also work.)" cookbook:vegetarian_meatballs recipeIngredient "2 eggs" cookbook:vegetarian_meatballs recipeIngredient "3 Tbsp breadcrumbs" cookbook:vegetarian_meatballs recipeIngredient "3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup" cookbook:vegetarian_meatballs recipeIngredient "Optional: low-sodium soy sauce to taste, if desired" cookbook:vegetarian_meatballs recipeInstructions ["Preheat oven to 350\u00b0F.","Saut\u00e9 onion; pour off oil; put aside.","In a large bowl, beat eggs.","Add Ground Round and break up well with fork.","Add all remaining ingredients.","Mix well.","Line a large 12" x 18" (31 x 45 cm) tray with parchment paper.","Drop mixture onto the paper in tablespoonfuls. You should get 30-40 meatballs. Don't worry if the mixture falls apart a little on tray.","Bake at 350\u00b0F for 22 minutes.","Flip meatballs over.","Bake for an additional 9 minutes."] cookbook:vegetarian_meatballs recipeNotes "* Total baking time is 31 minutes. * The barbecue sauce and\/or soy sauce add an umami taste to the meatballs, which makes them taste more like real meat. * Questions? Comments? If so, click the "discuss" tab at the top of this page. " cookbook:vegetarian_meatballs recipeYield 30-40 tiny meatballs cookbook:vegetarian_meatballs totalTime "prep: 20 minutes, baking: 31 minutes" cookbook:vegetarian_meatballs type cookbook:recipes cookbook:vegetarian_meatballs url https://en.wikibooks.org/wiki/Cookbook:Vegetarian_Meatballs cookbook:vegetarian_meatballs url https://en.wikibooks.org/wiki/Cookbook:Veggie_burger cookbook:vegetarian_meatballs url https://en.wikibooks.org/wiki/Cookbook:Veggie_Burgers cookbook:vegetarian_meatballs url https://en.wikibooks.org/wiki/Cookbook:Veggie_Meatballs cookbook:vegetarian_pate recipeCategory category:vegetarian_recipes cookbook:vegetarian_pate type cookbook:recipes cookbook:vegetarian_\"patte\" type cookbook:recipes cookbook:vegetarian_"patte" name "Vegetarian "Patte"" cookbook:vegetarian_"patte" recipeCategory category:vegetarian_recipes cookbook:vegetarian_"patte" type cookbook:recipes cookbook:vegetarian_"patte" url https://en.wikibooks.org/wiki/Cookbook:Vegetarian_"Patte" cookbook:vegetarian_soft_tacos difficulty 2 cookbook:vegetarian_soft_tacos label "vegetarian soft tacos" cookbook:vegetarian_soft_tacos name "Vegetarian Soft Tacos" cookbook:vegetarian_soft_tacos recipeCategory category:easy_recipes cookbook:vegetarian_soft_tacos recipeCategory category:main_course_recipes cookbook:vegetarian_soft_tacos recipeCategory category:recipes_with_meat_substitutes cookbook:vegetarian_soft_tacos recipeCategory category:recipes_without_cooking_time cookbook:vegetarian_soft_tacos recipeCategory category:southwestern_recipes cookbook:vegetarian_soft_tacos recipeCategory category:tortilla_recipes cookbook:vegetarian_soft_tacos recipeCategory category:vegetarian_recipes cookbook:vegetarian_soft_tacos recipeCuisine cookbook:southwestern_cuisine cookbook:vegetarian_soft_tacos recipeEquipment cookbook:frying_pan cookbook:vegetarian_soft_tacos recipeFoodstuff cookbook:beef cookbook:vegetarian_soft_tacos recipeFoodstuff cookbook:chili_powder cookbook:vegetarian_soft_tacos recipeFoodstuff cookbook:garlic cookbook:vegetarian_soft_tacos recipeFoodstuff cookbook:onion cookbook:vegetarian_soft_tacos recipeFoodstuff cookbook:paprika cookbook:vegetarian_soft_tacos recipeFoodstuff cookbook:salt cookbook:vegetarian_soft_tacos recipeFoodstuff cookbook:tortilla cookbook:vegetarian_soft_tacos recipeFoodstuff cookbook:water cookbook:vegetarian_soft_tacos recipeIngredient "1/2 tablespoon salt" cookbook:vegetarian_soft_tacos recipeIngredient "1.5 tablespoons paprika" cookbook:vegetarian_soft_tacos recipeIngredient "1 cups diced onions" cookbook:vegetarian_soft_tacos recipeIngredient "1 cup water" cookbook:vegetarian_soft_tacos recipeIngredient "1 dash red pepper" cookbook:vegetarian_soft_tacos recipeIngredient "1 pound ground beef substitute (I use MorningStar Farms Grillers Recipe Crumbles)" cookbook:vegetarian_soft_tacos recipeIngredient "2 cloves minced garlic" cookbook:vegetarian_soft_tacos recipeIngredient "2 tablespoons chilli powder" cookbook:vegetarian_soft_tacos recipeIngredient "8 floured tortillas" cookbook:vegetarian_soft_tacos recipeInstructions ["In a frying pan brown onions on medium-low heat.","Add garlic, chilli powder, paprika, salt, and red pepper. Stir and cook for one minute.","Add beef substitute and water. Cook for 10-15 minute until most of the water is gone.","Meanwhile chop and shred topping. Put toppings in bowls on table.","Start to warm refried beans in a small pot.","Heat another frying pan on medium-low heat.","Put vegetarian taco meat and refried beans in bowls and place on table.","Put floured tortilla in pan and lightly brown both sides."] cookbook:vegetarian_soft_tacos recipeYield 4 cookbook:vegetarian_soft_tacos type cookbook:recipes cookbook:vegetarian_soft_tacos url https://en.wikibooks.org/wiki/Cookbook:Vegetarian_Soft_Tacos cookbook:velouté_sauce difficulty 2 cookbook:velouté_sauce label "velouté sauce" cookbook:velouté_sauce name "Velouté sauce" cookbook:velouté_sauce name "Velouté Sauce" cookbook:velouté_sauce recipeCategory category:easy_recipes cookbook:velouté_sauce recipeCategory category:recipes_with_metric_units cookbook:velouté_sauce recipeCategory category:sauce_recipes cookbook:velouté_sauce recipeFoodstuff cookbook:butter cookbook:velouté_sauce recipeFoodstuff cookbook:flour cookbook:velouté_sauce recipeFoodstuff cookbook:salt cookbook:velouté_sauce recipeIngredient "¼ cup (4 tbs.) butter" cookbook:velouté_sauce recipeIngredient "¼ cup (60g) flour" cookbook:velouté_sauce recipeIngredient "2 cups (480ml) boiling white stock" cookbook:velouté_sauce recipeIngredient "salt, to taste" cookbook:velouté_sauce recipeIngredient "white pepper, to taste" cookbook:velouté_sauce recipeInstructions ["Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Blend 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 should not colour.","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.","Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.","Taste and adjust seasonings."] cookbook:velouté_sauce recipeNotes "*If sauce is lumpy: Force the sauce through a fine sieve or process it in a blender. * If sauce is too thick: Thin it out with stock. *If sauce is too thin: Bring the sauce to a boil. Off the heat, blend in a \u00bd tablespoon of ''beurre mani\u00e9'' with a wire whisk. Boil for 1 minute, stirring. " cookbook:velouté_sauce recipeYield 2 cups cookbook:velouté_sauce totalTime "20 minutes" cookbook:velouté_sauce type cookbook:recipes cookbook:velouté_sauce url https://en.wikibooks.org/wiki/Cookbook:Velouté_sauce cookbook:velouté_sauce url https://en.wikibooks.org/wiki/Cookbook:Velouté_Sauce cookbook:velute_sauce label "velute" cookbook:velveeta_cheese label "velveeta" cookbook:velveeta_cheese label "velveeta cheese" cookbook:velveeta_cheese name "Velveeta" cookbook:velveeta_cheese name "Velveeta Cheese" cookbook:velveeta_cheese type cookbook:cheeses cookbook:velveeta_cheese type cookbook:ingredients cookbook:velveeta_cheese url https://en.wikibooks.org/wiki/Cookbook:Velveeta cookbook:velveeta_cheese url https://en.wikibooks.org/wiki/Cookbook:Velveeta_Cheese cookbook:venetian_soup name "Venetian soup" cookbook:venetian_soup name "Venetian Soup" cookbook:venetian_soup recipeCategory category:egg_recipes cookbook:venetian_soup recipeCategory category:recipes_with_metric_units cookbook:venetian_soup recipeCategory category:soup_recipes cookbook:venetian_soup recipeFoodstuff cookbook:butter cookbook:venetian_soup recipeFoodstuff cookbook:cheese cookbook:venetian_soup recipeFoodstuff cookbook:egg cookbook:venetian_soup recipeFoodstuff cookbook:flour cookbook:venetian_soup recipeIngredient "0.5 + 1.5 cups (125ml + 375ml) Clear soup" cookbook:venetian_soup recipeIngredient "1 oz (28g) Parmesan cheese" cookbook:venetian_soup recipeIngredient "2 oz (55g) butter" cookbook:venetian_soup recipeIngredient "2 oz (55g) flour" cookbook:venetian_soup recipeIngredient "4 egg yolks" cookbook:venetian_soup recipeInstructions ["Make a roux by frying two ounces of butter and two ounces (55g) of flour, add an ounce (28g) of grated cheese and half a cup of good stock.","Mix up well so as to form a paste, and then take it off the fire and add the yolks of four eggs, mix again and form the paste into little quenelles.","Boil these in a little soup, strain off, put them into the tureen and pour a good clear soup over them."] cookbook:venetian_soup type cookbook:recipes cookbook:venetian_soup url https://en.wikibooks.org/wiki/Cookbook:Venetian_soup cookbook:venetian_soup url https://en.wikibooks.org/wiki/Cookbook:Venetian_Soup cookbook:venezuela type cookbook:cuisines cookbook:venezuela type cookbook:cuisines_by_country cookbook:venison_italian_style difficulty 2 cookbook:venison_italian_style name "Venison Italian Style" cookbook:venison_italian_style recipeCategory category:american_recipes cookbook:venison_italian_style recipeCategory category:caper_recipes cookbook:venison_italian_style recipeCategory category:easy_recipes cookbook:venison_italian_style recipeCategory category:main_course_recipes cookbook:venison_italian_style recipeCategory category:pan_fried_recipes cookbook:venison_italian_style recipeCategory category:recipes_with_metric_units cookbook:venison_italian_style recipeCategory category:venison_recipes cookbook:venison_italian_style recipeCookingTechnique cookbook:simmering cookbook:venison_italian_style recipeCuisine cookbook:cuisine_of_the_united_states cookbook:venison_italian_style recipeCuisine cookbook:louisiana_creole_cuisine cookbook:venison_italian_style recipeCuisine cookbook:new_england_cuisine cookbook:venison_italian_style recipeEquipment cookbook:frying_pan cookbook:venison_italian_style recipeFoodstuff cookbook:butter cookbook:venison_italian_style recipeFoodstuff cookbook:caper cookbook:venison_italian_style recipeFoodstuff cookbook:flour cookbook:venison_italian_style recipeFoodstuff cookbook:lemon_juice cookbook:venison_italian_style recipeFoodstuff cookbook:milk cookbook:venison_italian_style recipeFoodstuff cookbook:parsley cookbook:venison_italian_style recipeFoodstuff cookbook:pepper cookbook:venison_italian_style recipeFoodstuff cookbook:salt cookbook:venison_italian_style recipeFoodstuff cookbook:venison cookbook:venison_italian_style recipeFoodstuff cookbook:wine cookbook:venison_italian_style recipeIngredient "½ cup all-purpose flour" cookbook:venison_italian_style recipeIngredient "¼ cup butter" cookbook:venison_italian_style recipeIngredient "¾ cup dry white wine" cookbook:venison_italian_style recipeIngredient "¼ cup snipped parsley" cookbook:venison_italian_style recipeIngredient "½ teaspoon pepper" cookbook:venison_italian_style recipeIngredient "½ teaspoon salt" cookbook:venison_italian_style recipeIngredient "1¼ pounds (about 570 g) deer loin" cookbook:venison_italian_style recipeIngredient "2½ tablespoons fresh lemon juice" cookbook:venison_italian_style recipeIngredient "2 cups milk" cookbook:venison_italian_style recipeIngredient "3 tablespoons capers" cookbook:venison_italian_style recipeInstructions ["Slice loin across grain into \u00bc-inch or thinner slices, or pound flat between two pieces of waxed paper.","Combine with 1 cup of milk in shallow dish.","Cover dish in refrigerator for up to 3 hours, then discard milk.","Add remaining milk and temper outside refrigerator one hour.","Discard milk, then pat slices dry.","Mix flour, salt and pepper, then thoroughly coat venison slices.","In large skillet, melt butter over medium heat, then brown venison on both sides.","Add wine and simmer two minutes more.","Transfer venison slices to heated platter with slotted spoon.","Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet.","Serve venison slices with sauce over it."] cookbook:venison_italian_style recipeYield 4 cookbook:venison_italian_style totalTime "soaking: 1 to 3 hours<br>cooking: ½ hour" cookbook:venison_italian_style type cookbook:recipes cookbook:venison_italian_style url https://en.wikibooks.org/wiki/Cookbook:Venison_Italian_Style cookbook:venison label "cervena" cookbook:venison label "deer" cookbook:venison label "venison" cookbook:venison name "Venison" cookbook:venison_pie name "Venison Pie" cookbook:venison_pie recipeCategory category:baking_recipes cookbook:venison_pie recipeCategory category:main_course_recipes cookbook:venison_pie recipeCategory category:pot_pie_recipes cookbook:venison_pie recipeCategory category:recipes_with_metric_units cookbook:venison_pie recipeCategory category:venison_recipes cookbook:venison_pie recipeIngredient "100 g plain flour" cookbook:venison_pie recipeIngredient "1 jug water (boiling)" cookbook:venison_pie recipeIngredient "1 kg diced venison" cookbook:venison_pie recipeIngredient "1 or 2 carrots (peeled and sliced)" cookbook:venison_pie recipeIngredient "1 parsnip (peeled and sliced)" cookbook:venison_pie recipeIngredient "1 roll or block of puff pastry" cookbook:venison_pie recipeIngredient "20 ml milk" cookbook:venison_pie recipeIngredient "2 cloves garlic (peeled and finely chopped)" cookbook:venison_pie recipeIngredient "2 inch stick root ginger (peeled and finely chopped)" cookbook:venison_pie recipeIngredient "2 red onions (peeled and finely chopped)" cookbook:venison_pie recipeIngredient "2 tablespoons redcurrant jam" cookbook:venison_pie recipeIngredient "Black pepper (freshly ground to taste)" cookbook:venison_pie recipeIngredient "Fresh parsley" cookbook:venison_pie recipeIngredient "Fresh rosemary" cookbook:venison_pie recipeIngredient "Fresh thyme" cookbook:venison_pie recipeIngredient "Olive oil (extra virgin if possible)" cookbook:venison_pie recipeIngredient "Salt (pinch to taste)" cookbook:venison_pie recipeInstructions ["Bring the frying pan up to a medium heat (about 50% to 60%) and add about two tablespoons of olive oil. Enough so that when you swish it around the pan it coats the bottom nicely. Then add in the onion and fry till 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","Take your diced venison and rinse it if you need to, before allowing it to dry slightly on a kitchen towel. Add some more olive oil to your now empty frying pan, and bring it up to a medium high heat (think about 70% to 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 (sealing it), so don't fry them for more than 5 to 10 minutes. Once that's done, pour the venison, including any juice, into the casserole dish.","Add in the ginger and red currant jam into 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. Take the fresh herbs, finely chop a reasonable amount up, 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. Cook in the oven at about 180C 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. Roll out the puff pastry on to the dish, covering your cooked pie innards. If you need to roll it out from a block of pastry, aim for something about as thick as a \u00a31 or 1 euro coin. 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 it in 2 or 3 places to allow steam to escape. Glaze the pastry with milk using the glazing or pastry brush. Turn the oven up to 200C then put the pie back in for a further 20 mins, or until the pastry has risen and turned a golden brown. Serve."] cookbook:venison_pie type cookbook:recipes cookbook:venison_pie url https://en.wikibooks.org/wiki/Cookbook:Venison_Pie cookbook:venison recipeCategory category:featured_ingredients cookbook:venison_sausages label "venison sausages" cookbook:venison type cookbook:featured_ingredients cookbook:venison type cookbook:ingredients cookbook:venison type cookbook:meat_and_poultry cookbook:venison url https://en.wikibooks.org/wiki/Cookbook:Venison cookbook:vermicelli label "''vermicelli''" cookbook:vermicelli label "vermicelli" cookbook:vermicelli name "Vermicelli" cookbook:vermicelli type cookbook:cookbook_stubs cookbook:vermicelli type cookbook:ingredients cookbook:vermicelli url https://en.wikibooks.org/wiki/Cookbook:Vermicelli cookbook:vermouth label "vermouth" cookbook:vermouth name "Vermouth" cookbook:vermouth url https://en.wikibooks.org/wiki/Cookbook:Vermouth cookbook:very_simple_cookies label "very simple cookies" cookbook:very_simple_cookies name "Very Simple Cookies" cookbook:very_simple_cookies recipeCategory category:baking_recipes cookbook:very_simple_cookies recipeCategory category:cookie_recipes cookbook:very_simple_cookies recipeFoodstuff cookbook:butter cookbook:very_simple_cookies recipeFoodstuff cookbook:flour cookbook:very_simple_cookies recipeFoodstuff cookbook:sugar cookbook:very_simple_cookies recipeIngredient "1 cup of sugar." cookbook:very_simple_cookies recipeIngredient "2 sticks (1 cup) of butter." cookbook:very_simple_cookies recipeIngredient "3 cups of flour." cookbook:very_simple_cookies recipeInstructions ["Melt the butter","Mix the butter and sugar.","Then add the flour to the butter and sugar.","Mix them all up until you have a thick dough.","Make the shape of the that you want the cookies to be out of the dough.","Heat the oven to 350\u00b0F (177\u00b0C) and put the cookies in the oven.","Wait until the cookies are a golden colour and are hard then take them out."] cookbook:very_simple_cookies type cookbook:recipes cookbook:very_simple_cookies url https://en.wikibooks.org/wiki/Cookbook:Very_Simple_Cookies cookbook:vichyssoise difficulty 3 cookbook:vichyssoise name "Vichyssoise" cookbook:vichyssoise recipeCategory category:boiled_recipes cookbook:vichyssoise recipeCategory category:dairy_recipes cookbook:vichyssoise recipeCategory category:leek_recipes cookbook:vichyssoise recipeCategory category:medium_difficulty_recipes cookbook:vichyssoise recipeCategory category:potato_recipes cookbook:vichyssoise recipeCategory category:soup_recipes cookbook:vichyssoise recipeCategory category:vichyssoise_recipe cookbook:vichyssoise recipeIngredient "1-1/2 quarts heavy Whipping cream" cookbook:vichyssoise recipeIngredient "1-1/2 Tbsp. chicken base or add homemade stock" cookbook:vichyssoise recipeIngredient "1 bunch diced shallots (white bases only) or green onions" cookbook:vichyssoise recipeIngredient "1 cup shallot tops" cookbook:vichyssoise recipeIngredient "1 cup white wine" cookbook:vichyssoise recipeIngredient "1 lb butter" cookbook:vichyssoise recipeIngredient "1 quart milk" cookbook:vichyssoise recipeIngredient "1 Tbsp. white pepper" cookbook:vichyssoise recipeIngredient "4 large diced leeks (white and yellow bases only)" cookbook:vichyssoise recipeIngredient "6-8 medium Idaho potatoes" cookbook:vichyssoise recipeInstructions ["Peel potatoes and remove ALL brown and discolored areas. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not over cook potatoes. Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.","In a braiser and over low heat, saut\u00e9 leek and shallot bottoms in the butter until clear, or about 10 minutes. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble. Add mashed potatoes and whisk vigorously, if the soup is too thick add some of the potato water.","Chill the soup.","Just before serving, put the soup in a blender and whip on low speed for 20 seconds. Garnish with shallot tops"] cookbook:vichyssoise recipeNotes "*Green Onions may be substituted for the Shallots *For a Creole touch, boil the potatoes in just a hint of crab boil seasonings. " cookbook:vichyssoise recipeYield 8 cookbook:vichyssoise totalTime "prep 10 min, cooking 30 min" cookbook:vichyssoise type cookbook:recipes cookbook:vichyssoise url https://en.wikibooks.org/wiki/Cookbook:Vichyssoise cookbook:victoria_sandwich label "victoria sandwich" cookbook:victoria_sandwich name "Victoria Sandwich" cookbook:victoria_sandwich recipeCategory category:baking_recipes cookbook:victoria_sandwich recipeCategory category:cookie_recipes cookbook:victoria_sandwich recipeCategory category:dessert_recipes cookbook:victoria_sandwich recipeCategory category:english_recipes cookbook:victoria_sandwich recipeCategory category:pastry_recipes cookbook:victoria_sandwich recipeCategory category:recipes_with_metric_units cookbook:victoria_sandwich recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:victoria_sandwich recipeFoodstuff cookbook:butter cookbook:victoria_sandwich recipeFoodstuff cookbook:castor_sugar cookbook:victoria_sandwich recipeFoodstuff cookbook:cream cookbook:victoria_sandwich recipeFoodstuff cookbook:egg cookbook:victoria_sandwich recipeFoodstuff cookbook:flour cookbook:victoria_sandwich recipeFoodstuff cookbook:margarine cookbook:victoria_sandwich recipeFoodstuff cookbook:vanilla cookbook:victoria_sandwich recipeIngredient "170 g (⅔ cup or 6 oz) caster sugar" cookbook:victoria_sandwich recipeIngredient "170 g (⅔ cup or 6 oz) self-raising flour" cookbook:victoria_sandwich recipeIngredient "170 g (⅔ cup or 6 oz) unsalted butter or margarine" cookbook:victoria_sandwich recipeIngredient "1 tsp vanilla essence" cookbook:victoria_sandwich recipeIngredient "3 eggs (170 g, unshelled)" cookbook:victoria_sandwich recipeIngredient "fruit jam and cream" cookbook:victoria_sandwich recipeInstructions ["Preheat the oven to 200\u00b0C (400\u00b0F or Gas Mark 6).","Cream the butter and sugar into a bowl and mix with a wooden spoon until softened","Add the 3 eggs, the vanilla essence and the flour and mix until smooth","Divide the mixture between two greased circle pans","Bake in the oven for 20\u201330 minutes (10\u201315 in a fan-assisted oven) until firm to the touch","Leave to cool on a cooling rack.","Turn one upside down and spread jam and cream over it and place the other on top"] cookbook:victoria_sandwich type cookbook:recipes cookbook:victoria_sandwich url https://en.wikibooks.org/wiki/Cookbook:Victoria_Sandwich cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) label "nước maøu" cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) label "nước màu" cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) name "Nước maøu" cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) name "Nước Maøu" cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) name "Vietnamese Caramel Garlic Sauce (Nước Maøu)" cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) recipeCategory category:sauce_recipes cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) recipeCategory category:vietnamese_recipes cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) recipeCuisine cookbook:cuisine_of_vietnam cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) recipeFoodstuff cookbook:fish_sauce cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) recipeInstructions ["Combine 1\/2 cup sugar with 1\/4 cup water or n\u01b0\u1edbc m\u1eafm in a small sauce pan over low heat.","Swirl the pan frequently to avoid burning. When the sugar turns lightly brown, remove from the heat, add 1 cup of water or n\u01b0\u1edbc m\u1eafm. Guard against splattering.","Let cool a little and return the sauce to the stove, and cook on low heat until all the sugar has dissolved.","Let the sauce cool and store in a jar in the refrigerator for future use."] cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) type cookbook:recipes cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) url https://en.wikibooks.org/wiki/Cookbook:Nước_maøu cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) url https://en.wikibooks.org/wiki/Cookbook:Nước_Maøu cookbook:vietnamese_caramel_garlic_sauce_(nước_maøu) url https://en.wikibooks.org/wiki/Cookbook:Vietnamese_Caramel_Garlic_Sauce_(Nước_Maøu) cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) label "nước mắm pha - fish sauce" cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) name "Vietnamese Fish Dipping Sauce (Nước mắm pha)" cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeCategory category:refrigerated_recipes cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeCategory category:sauce_recipes cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeCategory category:very_easy_recipes cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeCategory category:vietnamese_recipes cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeCuisine cookbook:cuisine_of_vietnam cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeIngredient "0.25 cups Nước Mắm (concentrated fish sauce)" cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeIngredient "0.5 tsp Sambal Oelek (a type of hot chile sauce)" cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeIngredient "1.5 cups Water" cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeIngredient "1 TBS Lemon Juice" cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeIngredient "1 TBS Sugar" cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeIngredient "1 tsp Garlic, very finely chopped, or about 2 cloves pressed through a garlic press" cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeInstructions ["Mix all ingredients.","Optional: Bring to a boil that can not be stirred down.","Cover and refrigerate."] cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) recipeNotes "*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. *For home use, I prefer to store it in a squirt bottle, and prefer to grind up the Sambal Oelek and garlic to a smaller size using a mortar and pestle so that they do not clog the nozzle. *You may find the smell quite strong in making this, especially if you decide to boil. Persevere. *The Three Crabs Brand of concentrated fish sauce is universally praised. There are many, many other brands. " cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) type cookbook:recipes cookbook:vietnamese_fish_dipping_sauce_(nước_mắm_pha) url https://en.wikibooks.org/wiki/Cookbook:Vietnamese_Fish_Dipping_Sauce_(Nước_mắm_pha) cookbook:vietnam type cookbook:cuisines cookbook:vietnam type cookbook:cuisines_by_country cookbook:vinaigrette difficulty 1 cookbook:vinaigrette label "vinaigrette" cookbook:vinaigrette name "Vinaigrette" cookbook:vinaigrette recipeCategory category:oil_recipes cookbook:vinaigrette recipeCategory category:salad_dressing_recipes cookbook:vinaigrette recipeCategory category:very_easy_recipes cookbook:vinaigrette recipeCategory category:vinegar_recipes cookbook:vinaigrette recipeIngredient "1 clove of garlic, smashed" cookbook:vinaigrette recipeIngredient "1 teaspoon mustard" cookbook:vinaigrette recipeIngredient "2 tablespoons vinegar" cookbook:vinaigrette recipeIngredient "6 tablespoons oil (vegetable, extra virgin olive, almond, hazelnut, etc.)" cookbook:vinaigrette recipeIngredient "herbs to taste" cookbook:vinaigrette recipeIngredient "salt and freshly ground pepper to taste" cookbook:vinaigrette recipeInstructions ["Mix garlic, salt, mustard and vinegar until smooth.","Add oil and mix until smooth.","Add pepper and herbs to taste.","Let stand; the longer the herbs and mustard soak in the oil, the better-blended the flavor will be. You may need to quickly remix the vinaigrette just before dressing the salad if the oil and vinegar have separated while standing."] cookbook:vinaigrette recipeNotes "* The classical ratio of vinegar to oil is 1:3. Some recipes, however, suggest a ratio as low as 1:5. * It is important to mix the mustard and vinegar first, then add the oil. This helps the emulsion hold better, resulting in a smooth vinaigrette that is slow to separate out. Adding the oil in a stream and mixing as it is added helps even more. * Use a pleasantly flavored vinegar such as balsamic vinegar or red wine vinegar. * Mustard powder may be used instead of regular mustard. * Instead of the garlic, a similar amount of very finely diced shallot may be used. * Toss the dressing with the salad just before serving. Greens that have been dressed wilt and become unappetizing within a few minutes. * Different oils can be used for different flavors. Some suggest the use of vegetable oil, but this tends to add little in the way of flavor and most would find it unsuitable. Extra virgin olive oil is always a good choice, but nearly any plant oil can be used and experimentation is always good. " cookbook:vinaigrette recipeYield 4 cookbook:vinaigrette totalTime "10 minutes" cookbook:vinaigrette type cookbook:recipes cookbook:vinaigrette url https://en.wikibooks.org/wiki/Cookbook:Vinaigrette cookbook:vinegar#balsamic_vinegar label "balsamic vinegar" cookbook:vinegar#cider_vinegar label "cider vinegar" cookbook:vinegar label "balsamic vinegar" cookbook:vinegar label "brown vinegar" cookbook:vinegar label "champagne vinegar" cookbook:vinegar label "distilled white vinegar" cookbook:vinegar label "malt vinegar" cookbook:vinegar label "red wine vinegar" cookbook:vinegar label "vinegar" cookbook:vinegar label "white vinegar" cookbook:vinegar label "white wine vinegar" cookbook:vinegar label "wine vinegar" cookbook:vinegar name "Balsamic vinegar" cookbook:vinegar name "Malt vinegar" cookbook:vinegar name "Vinegar" cookbook:vinegar name "Wine vinegar" cookbook:vinegar type cookbook:ingredients cookbook:vinegar url https://en.wikibooks.org/wiki/Cookbook:Balsamic_vinegar cookbook:vinegar url https://en.wikibooks.org/wiki/Cookbook:Malt_vinegar cookbook:vinegar url https://en.wikibooks.org/wiki/Cookbook:Vinegar cookbook:vinegar url https://en.wikibooks.org/wiki/Cookbook:Wine_vinegar cookbook:vinegret label "vinegret" cookbook:virgin_vegan_eggnog name "Virgin Vegan Eggnog" cookbook:virgin_vegan_eggnog recipeCategory category:beverage_recipes cookbook:virgin_vegan_eggnog recipeCategory category:gluten-free_recipes cookbook:virgin_vegan_eggnog recipeCategory category:pear_recipes cookbook:virgin_vegan_eggnog recipeCategory category:recipes_without_cooking_time cookbook:virgin_vegan_eggnog recipeCategory category:vegan_recipes cookbook:virgin_vegan_eggnog recipeCategory category:very_easy_recipes cookbook:virgin_vegan_eggnog recipeCuisine cookbook:vegan_cuisine cookbook:virgin_vegan_eggnog recipeFoodstuff cookbook:lemon cookbook:virgin_vegan_eggnog recipeFoodstuff cookbook:pear cookbook:virgin_vegan_eggnog recipeFoodstuff cookbook:vanilla cookbook:virgin_vegan_eggnog recipeIngredient "1 large, ripe D'Anjou pear" cookbook:virgin_vegan_eggnog recipeIngredient "1 lemon wedge" cookbook:virgin_vegan_eggnog recipeIngredient "2 cups unsweetened vanilla-flavored almond milk" cookbook:virgin_vegan_eggnog recipeInstructions ["Cut the pear into chunks, discarding the core. Place the chunks of pear in a blender.","Squeeze the juice of the lemon over the pear.","Add the almond milk. Blend. Serve immediately"] cookbook:virgin_vegan_eggnog type cookbook:recipes cookbook:virgin_vegan_eggnog url https://en.wikibooks.org/wiki/Cookbook:Virgin_Vegan_Eggnog cookbook:vitamins label "vitamin" cookbook:vitamins name "Vitamins" cookbook:vitamins url https://en.wikibooks.org/wiki/Cookbook:Vitamins cookbook:vitello_tonnato name "Vitello tonnato" cookbook:vitello_tonnato name "Vitello Tonnato" cookbook:vitello_tonnato recipeCategory category:beef_recipes cookbook:vitello_tonnato recipeCategory category:main_course_recipes cookbook:vitello_tonnato recipeCategory category:mayonnaise_recipes cookbook:vitello_tonnato recipeCategory category:refrigerated_recipes cookbook:vitello_tonnato recipeCategory category:tuna_recipes cookbook:vitello_tonnato recipeIngredient "1 400 gram jar of mayonnaise (it's not worth making your own for this one)" cookbook:vitello_tonnato recipeIngredient "1 lemon" cookbook:vitello_tonnato recipeIngredient "1 piece of fillet of veal" cookbook:vitello_tonnato recipeIngredient "1 small jar of single cream (in reserve)" cookbook:vitello_tonnato recipeIngredient "200 gram tin of good quality tuna in olive oil" cookbook:vitello_tonnato recipeIngredient "2 Bay leaves and a bouquet garni of mixed herbs" cookbook:vitello_tonnato recipeIngredient "Pepper and salt" cookbook:vitello_tonnato recipeInstructions ["Simmer the veal for about 15 minutes in water, with the Bay leaves and bouquet garni.","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.","Turn the mayonnaise and the tin of tuna into a blender and blend until it is a smooth paste","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.","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 beat-basher, cover the slices of veal in foil and bash away at them until they are as thin as possible!","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.","Decorate with capers. Grind some red pepper over the top (optional) and it is ready to serve."] cookbook:vitello_tonnato type cookbook:recipes cookbook:vitello_tonnato url https://en.wikibooks.org/wiki/Cookbook:Vitello_tonnato cookbook:vitello_tonnato url https://en.wikibooks.org/wiki/Cookbook:Vitello_Tonnato cookbook:vlaai label "vlaai" cookbook:vol-au-vent label "''vol-au-vent''" cookbook:vorschmack name "Vorschmack" cookbook:vorschmack recipeCategory category:baked_recipes cookbook:vorschmack recipeCategory category:beef_recipes cookbook:vorschmack recipeCategory category:casserole_recipes cookbook:vorschmack recipeCategory category:finnish_recipes cookbook:vorschmack recipeCategory category:fish_recipes cookbook:vorschmack recipeCategory category:lamb_recipes cookbook:vorschmack recipeCategory category:main_course_recipes cookbook:vorschmack recipeCategory category:recipes_with_metric_units cookbook:vorschmack recipeCookingTechnique cookbook:brining cookbook:vorschmack recipeCuisine cookbook:cuisine_of_finland cookbook:vorschmack recipeFoodstuff cookbook:anchovy cookbook:vorschmack recipeFoodstuff cookbook:beef cookbook:vorschmack recipeFoodstuff cookbook:garlic cookbook:vorschmack recipeFoodstuff cookbook:herring cookbook:vorschmack recipeFoodstuff cookbook:lamb cookbook:vorschmack recipeFoodstuff cookbook:onion cookbook:vorschmack recipeFoodstuff cookbook:water cookbook:vorschmack recipeIngredient "½ lbs. (225g) of boned beef" cookbook:vorschmack recipeIngredient "4 lbs. (1800g) boned leg of lamb" cookbook:vorschmack recipeIngredient "5 medium onions" cookbook:vorschmack recipeIngredient "five garlic cloves" cookbook:vorschmack recipeIngredient "one can of anchovy, about 2 ounces (60g)" cookbook:vorschmack recipeIngredient "six herring fillets in salt brine" cookbook:vorschmack recipeIngredient "tomato paste" cookbook:vorschmack recipeIngredient "water" cookbook:vorschmack recipeInstructions ["Let the herring fillets soak in 1 G cold water over night. Dry the fillets on paper towels. Preheat the oven to 400\u00b0F (220\u00b0C). Cut the meat in 1" (2.5cm) cubes. Slice the onions. Arrange the meat and onion in a greased baking dish and roast on the medium shelf until golden brown (about 15-20 minutes).","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 pressed garlic.","Place the contents in a baking dish. Spread out some tomato paste over the surface of the mixture. Bake at 350\u00b0F (175\u00b0C) for two 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.","Serve hot with baked potatoes, smetana and a shot of ice cold vodka, filled to the rim. The saltiness of the Vorschmack is regulated by the time used to soak the herring fillets. For high saltiness, let the herring soak two hours, for low saltiness let them soak eight hours."] cookbook:vorschmack type cookbook:recipes cookbook:vorschmack url https://en.wikibooks.org/wiki/Cookbook:Vorschmack cookbook:vospnapour label "vospnapour" cookbook:wade label "wade" cookbook:waffle_iron label "waffle iron" cookbook:waffle_iron label "waffle maker" cookbook:waffle_iron name "Waffle Iron" cookbook:waffle_iron name "Waffle Maker" cookbook:waffle_iron type cookbook:cookbook/equipment cookbook:waffle_iron url https://en.wikibooks.org/wiki/Cookbook:Waffle_Iron cookbook:waffle_iron url https://en.wikibooks.org/wiki/Cookbook:Waffle_Maker cookbook:waffles_ii difficulty 2 cookbook:waffles_ii label "waffles ii" cookbook:waffles_ii name "Favorite Waffles" cookbook:waffles_ii name "Waffles II" cookbook:waffles_ii recipeCategory category:breakfast_recipes cookbook:waffles_ii recipeCategory category:easy_recipes cookbook:waffles_ii recipeCategory category:vegetarian_recipes cookbook:waffles_ii recipeCategory category:waffle_recipes cookbook:waffles_ii recipeCookingTechnique cookbook:beat cookbook:waffles_ii recipeCookingTechnique cookbook:separating_eggs cookbook:waffles_ii recipeFoodstuff cookbook:baking_powder cookbook:waffles_ii recipeFoodstuff cookbook:egg cookbook:waffles_ii recipeFoodstuff cookbook:flour cookbook:waffles_ii recipeFoodstuff cookbook:milk cookbook:waffles_ii recipeFoodstuff cookbook:salt cookbook:waffles_ii recipeFoodstuff cookbook:sugar cookbook:waffles_ii recipeFoodstuff cookbook:vegetable_oil cookbook:waffles_ii recipeIngredient "½ cup vegetable oil" cookbook:waffles_ii recipeIngredient "1¾ cups flour" cookbook:waffles_ii recipeIngredient "1½ cups milk" cookbook:waffles_ii recipeIngredient "1 tablespoon baking powder" cookbook:waffles_ii recipeIngredient "1 tablespoon sugar" cookbook:waffles_ii recipeIngredient "1 teaspoon salt" cookbook:waffles_ii recipeIngredient "2 eggs, separated" cookbook:waffles_ii recipeInstructions ["Lightly brush grids with oil, close waffle iron, and heat on "waffle."","In small bowl, beat egg whites until stiff (but not dry) and set aside.","In large bowl, beat egg yolks until thick and lemon-colored.","Continue beating, adding milk and oil.","Add dry ingredients, beat until smooth, and fold in egg whites.","Pour 1 cup of batter on heated grid, close unit and bake until light goes out. This will take about 5 minutes.","Spread \u00be cup batter, then quickly cover surface of batter with thinly sliced apples. Close cover and cook as usual."] cookbook:waffles_ii recipeYield 3 4-section waffles cookbook:waffles_ii totalTime "prep 10 minutes<br>5 minutes per waffle" cookbook:waffles_ii type cookbook:recipes cookbook:waffles_ii url https://en.wikibooks.org/wiki/Cookbook:Favorite_Waffles cookbook:waffles_ii url https://en.wikibooks.org/wiki/Cookbook:Waffles_II cookbook:wakame label "wakame" cookbook:wakeup_sausage_casserole difficulty 3 cookbook:wakeup_sausage_casserole label "wakeup sausage casserole" cookbook:wakeup_sausage_casserole name "Sausage tossage" cookbook:wakeup_sausage_casserole name "Sausage Tossage" cookbook:wakeup_sausage_casserole name "Wakeup Sausage Casserole" cookbook:wakeup_sausage_casserole recipeCategory category:american_recipes cookbook:wakeup_sausage_casserole recipeCategory category:baked_recipes cookbook:wakeup_sausage_casserole recipeCategory category:breakfast_recipes cookbook:wakeup_sausage_casserole recipeCategory category:casserole_recipes cookbook:wakeup_sausage_casserole recipeCategory category:cheese_recipes cookbook:wakeup_sausage_casserole recipeCategory category:egg_recipes cookbook:wakeup_sausage_casserole recipeCategory category:inexpensive_recipes cookbook:wakeup_sausage_casserole recipeCategory category:medium_difficulty_recipes cookbook:wakeup_sausage_casserole recipeCategory category:pork_recipes cookbook:wakeup_sausage_casserole recipeCategory category:recipes_with_images cookbook:wakeup_sausage_casserole recipeCookingTechnique cookbook:baking cookbook:wakeup_sausage_casserole recipeCookingTechnique cookbook:beat cookbook:wakeup_sausage_casserole recipeCookingTechnique cookbook:chopping cookbook:wakeup_sausage_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:wakeup_sausage_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:wakeup_sausage_casserole recipeCuisine cookbook:new_england_cuisine cookbook:wakeup_sausage_casserole recipeEquipment cookbook:oven cookbook:wakeup_sausage_casserole recipeEquipment cookbook:pots_and_pans cookbook:wakeup_sausage_casserole recipeFoodstuff cookbook:cheddar_cheese cookbook:wakeup_sausage_casserole recipeFoodstuff cookbook:egg cookbook:wakeup_sausage_casserole recipeFoodstuff cookbook:garlic cookbook:wakeup_sausage_casserole recipeFoodstuff cookbook:green_onion cookbook:wakeup_sausage_casserole recipeFoodstuff cookbook:milk cookbook:wakeup_sausage_casserole recipeFoodstuff cookbook:onion cookbook:wakeup_sausage_casserole recipeFoodstuff cookbook:pork cookbook:wakeup_sausage_casserole recipeFoodstuff cookbook:sausage cookbook:wakeup_sausage_casserole recipeIngredient "½ cup chopped red pepper" cookbook:wakeup_sausage_casserole recipeIngredient "¼ teaspoon garlic powder" cookbook:wakeup_sausage_casserole recipeIngredient "½ teaspoon onion powder" cookbook:wakeup_sausage_casserole recipeIngredient "1 pound hot bulk pork sausage, cooked, drained, and crumbled" cookbook:wakeup_sausage_casserole recipeIngredient "1 teaspoon dry mustard" cookbook:wakeup_sausage_casserole recipeIngredient "24 ounces evaporated milk (or substitute 3 cups of milk)" cookbook:wakeup_sausage_casserole recipeIngredient "2 cups (8-ounce package) shredded cheddar cheese" cookbook:wakeup_sausage_casserole recipeIngredient "2 green onions, tops only, sliced" cookbook:wakeup_sausage_casserole recipeIngredient "8 cups (8 to 10 slices) ½ inch cubed French or Italian bread - ideally a day old or a little stiff" cookbook:wakeup_sausage_casserole recipeIngredient "8 large eggs, beaten" cookbook:wakeup_sausage_casserole recipeInstructions ["Preheat oven to {{#invoke:temperature|f|350}}.","(Cook, drain, and crumble sausage.)","Grease a 9 by 13 inch baking pan.","Place bread cubes in the pan evenly.","Combine eggs, garlic powder, green onion tops, evaporated milk, onion powder, and mustard.","Pour into baking dish.","Crumble sausage over the mixture evenly.","Add cheese and peppers, if desired, over the top.","If preparing ahead, cover and refrigerate.","Bake until set, about 45 minutes."] cookbook:wakeup_sausage_casserole recipeNotes "* Serve warm. * It may be better to use 10 eggs and 2.5 cups of milk, depending on the consistency you want out of the dish. " cookbook:wakeup_sausage_casserole recipeYield 10 cookbook:wakeup_sausage_casserole totalTime "prep 30 minutes (while oven preheating)<br>cook 45 minutes<br>1½ hours total" cookbook:wakeup_sausage_casserole type cookbook:recipes cookbook:wakeup_sausage_casserole url https://en.wikibooks.org/wiki/Cookbook:Sausage_tossage cookbook:wakeup_sausage_casserole url https://en.wikibooks.org/wiki/Cookbook:Sausage_Tossage cookbook:wakeup_sausage_casserole url https://en.wikibooks.org/wiki/Cookbook:Wakeup_Sausage_Casserole cookbook:waldorf_salad difficulty 3 cookbook:waldorf_salad label "waldorf salad" cookbook:waldorf_salad name "Waldorf Salad" cookbook:waldorf_salad recipeCategory category:american_recipes cookbook:waldorf_salad recipeCategory category:apple_recipes cookbook:waldorf_salad recipeCategory category:celery_recipes cookbook:waldorf_salad recipeCategory category:medium_difficulty_recipes cookbook:waldorf_salad recipeCategory category:recipes_with_metric_units cookbook:waldorf_salad recipeCategory category:refrigerated_recipes cookbook:waldorf_salad recipeCategory category:salad_recipes cookbook:waldorf_salad recipeCuisine cookbook:cuisine_of_the_united_states cookbook:waldorf_salad recipeCuisine cookbook:louisiana_creole_cuisine cookbook:waldorf_salad recipeCuisine cookbook:new_england_cuisine cookbook:waldorf_salad recipeFoodstuff cookbook:apple cookbook:waldorf_salad recipeFoodstuff cookbook:celery cookbook:waldorf_salad recipeFoodstuff cookbook:cherry cookbook:waldorf_salad recipeFoodstuff cookbook:lemon cookbook:waldorf_salad recipeFoodstuff cookbook:lettuce cookbook:waldorf_salad recipeFoodstuff cookbook:raisin cookbook:waldorf_salad recipeFoodstuff cookbook:sugar cookbook:waldorf_salad recipeFoodstuff cookbook:walnut cookbook:waldorf_salad recipeIngredient "10 halved maraschino cherries" cookbook:waldorf_salad recipeIngredient "1 large Granny Smith apple" cookbook:waldorf_salad recipeIngredient "1 large Red Delicious apple" cookbook:waldorf_salad recipeIngredient "1 tablespoon of lemon juice" cookbook:waldorf_salad recipeIngredient "1 tablespoon of sugar" cookbook:waldorf_salad recipeIngredient "2 tablespoons of mayonnaise" cookbook:waldorf_salad recipeIngredient "6 large leaves of lettuce" cookbook:waldorf_salad recipeIngredient "80 g (⅓ cup or 3 oz) of chopped celery" cookbook:waldorf_salad recipeIngredient "80 g (⅓ cup or 3 oz) of chopped walnuts" cookbook:waldorf_salad recipeIngredient "80 g (⅓ cup or 3 oz) of raisins" cookbook:waldorf_salad recipeInstructions ["Slice the apples into wedges, place in a bowl.","Pour lemon juice on the apple wedges, and ensure a light coating to prevent browning.","Plumpen the raisins by placing them in warm water for 5 minutes, drain well.","Mix celery, raisins and walnuts into the bowl of apple wedges.","Mix the mayonnaise and sugar together, then pour into the apple mixture, ensure a light coating on all items.","Chill for at least 30 minutes","Place three lettuce leaves on a large plate and three on another, place half of the mixture on each set of leaves, sprinkle 5 cherries on each salad.","Serve"] cookbook:waldorf_salad recipeNotes "* 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. " cookbook:waldorf_salad recipeYield 2 plates cookbook:waldorf_salad totalTime "45 minutes" cookbook:waldorf_salad type cookbook:recipes cookbook:waldorf_salad url https://en.wikibooks.org/wiki/Cookbook:Waldorf_Salad cookbook:wales type cookbook:cuisines cookbook:walnut label "walnut" cookbook:walnut label "'''walnuts'''" cookbook:walnut label "walnuts" cookbook:walnut name "Walnut" cookbook:walnut name "Walnuts" cookbook:walnut recipeCategory category:featured_ingredients cookbook:walnut type cookbook:featured_ingredients cookbook:walnut type cookbook:ingredients cookbook:walnut type cookbook:nuts_and_seeds cookbook:walnut url https://en.wikibooks.org/wiki/Cookbook:Walnut cookbook:walnut url https://en.wikibooks.org/wiki/Cookbook:Walnuts cookbook:warak_dawali label "warak dawali" cookbook:warm_black_bean_salad_with_kale_and_tomatoes name "Warm Black Bean Salad with Kale and Tomatoes" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeCategory category:bean_recipes cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeCategory category:recipes_from_foodista cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeCategory category:recipes_with_images cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeCategory category:salad_recipes cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeCategory category:tomato_recipes cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeCategory category:vegan_recipes cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeCuisine cookbook:vegan_cuisine cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "1/2 teaspoon cinnamon" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "1 cup fresh tomato, diced" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "1 medium yellow onion, diced (about 1 cup)" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "1 teaspoon cumin" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "2 (15-oz) cans black beans, undrained" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "2 tablespoons olive oil" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "2 teaspoons chili powder" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "4 cloves garlic, minced" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "4 cups chopped kale, firmly packed" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "Juice of 1 lemon" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "Salt to taste" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeIngredient "White sesame seeds for garnishing (optional)" cookbook:warm_black_bean_salad_with_kale_and_tomatoes recipeInstructions ["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.","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.","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. Garnish with white sesame seeds."] cookbook:warm_black_bean_salad_with_kale_and_tomatoes type cookbook:recipes cookbook:warm_black_bean_salad_with_kale_and_tomatoes url https://en.wikibooks.org/wiki/Cookbook:Warm_Black_Bean_Salad_with_Kale_and_Tomatoes cookbook:wasabi label "wasabi" cookbook:wasabi name "Wasabi" cookbook:wasabi type cookbook:ingredients cookbook:wasabi type cookbook:spices_and_herbs cookbook:wasabi url https://en.wikibooks.org/wiki/Cookbook:Wasabi cookbook:wash label "wash" cookbook:wassel difficulty 1 cookbook:wassel name "Wassel" cookbook:wassel recipeCategory category:american_recipes cookbook:wassel recipeCategory category:beverage_recipes cookbook:wassel recipeCategory category:vegetarian_recipes cookbook:wassel recipeCategory category:very_easy_recipes cookbook:wassel recipeCuisine cookbook:cuisine_of_the_united_states cookbook:wassel recipeCuisine cookbook:louisiana_creole_cuisine cookbook:wassel recipeCuisine cookbook:new_england_cuisine cookbook:wassel recipeFoodstuff cookbook:apple cookbook:wassel recipeFoodstuff cookbook:cranberry cookbook:wassel recipeFoodstuff cookbook:grape cookbook:wassel recipeFoodstuff cookbook:orange cookbook:wassel recipeIngredient "1½ gallons apple juice" cookbook:wassel recipeIngredient "2 cups orange juice" cookbook:wassel recipeIngredient "2x64 ounces cranberry juice" cookbook:wassel recipeIngredient "2x64 ounces white grape juice" cookbook:wassel recipeIngredient "6-ounce package mulling spices" cookbook:wassel recipeIngredient "sliced oranges" cookbook:wassel recipeInstructions ["Mix together liquid ingredients, then stir in mulling spices.","Warm, but do not boil.","Serve hot."] cookbook:wassel recipeYield ~75 cookbook:wassel totalTime "1 hour" cookbook:wassel type cookbook:recipes cookbook:wassel url https://en.wikibooks.org/wiki/Cookbook:Wassel cookbook:watalappam name "Watalappam" cookbook:watalappam recipeCategory category:coconut_recipes cookbook:watalappam recipeCategory category:dessert_recipes cookbook:watalappam recipeCategory category:pudding_and_custard_recipes cookbook:watalappam recipeCategory category:recipes_with_images cookbook:watalappam recipeCategory category:recipes_without_cooking_time cookbook:watalappam recipeCategory category:recipes_without_servings cookbook:watalappam recipeCategory category:south_asian_recipes cookbook:watalappam recipeCuisine cookbook:south_asian_cuisines cookbook:watalappam recipeFoodstuff cookbook:brown_sugar cookbook:watalappam recipeFoodstuff cookbook:jaggery cookbook:watalappam recipeIngredient "1/2&nbsp;lb. of brown sugar (or jaggery)" cookbook:watalappam recipeIngredient "12 cashews" cookbook:watalappam recipeIngredient "2 cups of thick coconut milk" cookbook:watalappam recipeIngredient "3 cloves (optional)" cookbook:watalappam recipeIngredient "4 eggs" cookbook:watalappam recipeIngredient "A pinch of ground cardamom (optional)" cookbook:watalappam recipeInstructions ["Beat the eggs in a mixer. Add the milk, brown sugar, cardamom and cloves to the beaten eggs. Mix well. Add the mixture into a pot and steam for 20 minutes. Add the cashews.","Alternatively, the mixture can be poured into multiple small aluminum baking foils and then steamed for about 5\u201310 minutes."] cookbook:watalappam type cookbook:recipes cookbook:watalappam url https://en.wikibooks.org/wiki/Cookbook:Watalappam cookbook:water_chestnut label "water chestnut" cookbook:water_chestnut label "water chestnuts" cookbook:water_chestnut name "Water chestnut" cookbook:water_chestnut name "Water Chestnut" cookbook:water_chestnut name "Water chestnuts" cookbook:water_chestnut name "Water Chestnuts" cookbook:water_chestnut type cookbook:ingredients cookbook:water_chestnut type cookbook:vegetable cookbook:water_chestnut url https://en.wikibooks.org/wiki/Cookbook:Water_chestnut cookbook:water_chestnut url https://en.wikibooks.org/wiki/Cookbook:Water_Chestnut cookbook:water_chestnut url https://en.wikibooks.org/wiki/Cookbook:Water_chestnuts cookbook:water_chestnut url https://en.wikibooks.org/wiki/Cookbook:Water_Chestnuts cookbook:watercress label "watercress" cookbook:watercress name "Watercress" cookbook:watercress type cookbook:ingredients cookbook:watercress type cookbook:vegetable cookbook:watercress url https://en.wikibooks.org/wiki/Cookbook:Watercress cookbook:watergate_salad label "watergate salad" cookbook:watergate_salad name "Watergate salad" cookbook:watergate_salad name "Watergate Salad" cookbook:watergate_salad recipeIngredient "1 can fruit cocktail" cookbook:watergate_salad recipeIngredient "1 large tub whipped cream or Cool Whip." cookbook:watergate_salad recipeIngredient "2 cans crushed pineapple, with juice" cookbook:watergate_salad recipeIngredient "2 cups mini-marshmallows" cookbook:watergate_salad recipeIngredient "2 small cans of mandarin oranges, drained" cookbook:watergate_salad recipeIngredient "4 packages instant pistachio pudding" cookbook:watergate_salad url https://en.wikibooks.org/wiki/Cookbook:Watergate_salad cookbook:watergate_salad url https://en.wikibooks.org/wiki/Cookbook:Watergate_Salad cookbook:watergruwel label "watergruwel" cookbook:water_konijn label "water rabbit" cookbook:water label "chlorine-free water" cookbook:water label "cold water" cookbook:water label "hot water" cookbook:water label "mineral water" cookbook:water label "tepid water" cookbook:water label "warm water" cookbook:water label "water" cookbook:watermelon label "watermelon" cookbook:watermelon_mojito_smoothie name "Watermelon Mojito Smoothie" cookbook:watermelon_mojito_smoothie recipeCategory category:recipes_from_foodista cookbook:watermelon_mojito_smoothie recipeCategory category:smoothie_recipes cookbook:watermelon_mojito_smoothie recipeIngredient "1.5 c. Cubed frozen watermelon" cookbook:watermelon_mojito_smoothie recipeIngredient "1 juiced lime" cookbook:watermelon_mojito_smoothie recipeIngredient "1 tbsp or less of honey (optional)" cookbook:watermelon_mojito_smoothie recipeIngredient "3-4 oz water (depending how on thick you want it)" cookbook:watermelon_mojito_smoothie recipeIngredient "4-5 mint sprigs" cookbook:watermelon_mojito_smoothie recipeInstructions ["Blend all ingredients together.","Garnish with mint if you like."] cookbook:watermelon_mojito_smoothie type cookbook:recipes cookbook:watermelon_mojito_smoothie url https://en.wikibooks.org/wiki/Cookbook:Watermelon_Mojito_Smoothie cookbook:watermelon name "Watermelon" cookbook:watermelon type cookbook:fruits cookbook:watermelon type cookbook:ingredients cookbook:watermelon url https://en.wikibooks.org/wiki/Cookbook:Watermelon cookbook:water name "Water" cookbook:water_spinach label "water spinach" cookbook:water type cookbook:ingredients cookbook:water url https://en.wikibooks.org/wiki/Cookbook:Water cookbook:waterzooi label "gentse waterzooi" cookbook:waterzooi name "Gentse waterzooi" cookbook:waterzooi name "Waterzooi" cookbook:waterzooi recipeCategory category:belgian_recipes cookbook:waterzooi recipeCategory category:fish_recipes cookbook:waterzooi recipeCategory category:potato_recipes cookbook:waterzooi recipeCategory category:recipes_with_metric_units cookbook:waterzooi recipeCuisine cookbook:cuisine_of_belgium cookbook:waterzooi recipeFoodstuff cookbook:bay_leaf cookbook:waterzooi recipeFoodstuff cookbook:butter cookbook:waterzooi recipeFoodstuff cookbook:carrot cookbook:waterzooi recipeFoodstuff cookbook:cream cookbook:waterzooi recipeFoodstuff cookbook:egg cookbook:waterzooi recipeFoodstuff cookbook:fish cookbook:waterzooi recipeFoodstuff cookbook:leek cookbook:waterzooi recipeFoodstuff cookbook:pepper cookbook:waterzooi recipeFoodstuff cookbook:potato cookbook:waterzooi recipeFoodstuff cookbook:salt cookbook:waterzooi recipeFoodstuff cookbook:stock cookbook:waterzooi recipeIngredient "10 black peppercorns" cookbook:waterzooi recipeIngredient "1 egg yolk" cookbook:waterzooi recipeIngredient "1 leek, cleaned and julienned" cookbook:waterzooi recipeIngredient "250cl double cream" cookbook:waterzooi recipeIngredient "2 carrots, julienned" cookbook:waterzooi recipeIngredient "2 medium potatoes, peeled and cut into 2cm pieces" cookbook:waterzooi recipeIngredient "500 cl vegetable or fish stock" cookbook:waterzooi recipeIngredient "500g fish of choice" cookbook:waterzooi recipeIngredient "75g butter (unsalted)" cookbook:waterzooi recipeIngredient "bay leaf" cookbook:waterzooi recipeIngredient "salt" cookbook:waterzooi recipeInstructions ["Melt butter in large pan over medium heat - add vegetables, bay leaf and peppercorns and saut\u00e9.","Stir in the butter for 5 minutes without allowing the vegetables to brown.","Add stock and bring to boil.","Add fish and reduce heat to allow the liquid to simmer, about 10 minutes.","Remove fish and cut into pieces.","To the egg yolk add 200 ml of the stock, stirring while adding - add the mixture to the pot, with the cream and bring the mixture back to just below boiling.","Add fish and test for flavour, adding salt as required. Serve in shallow bowls. Total cooking time, 30 minutes."] cookbook:waterzooi type cookbook:recipes cookbook:waterzooi url https://en.wikibooks.org/wiki/Cookbook:Gentse_waterzooi cookbook:waterzooi url https://en.wikibooks.org/wiki/Cookbook:Waterzooi cookbook:wax_apple label "wax apple" cookbook:wax_apple name "Wax Apple" cookbook:wax_apple type cookbook:ingredients cookbook:wax_apple url https://en.wikibooks.org/wiki/Cookbook:Wax_Apple cookbook:welsh_cakes label "welsh cakes" cookbook:welsh_cakes name "Welsh Cake" cookbook:welsh_cakes name "Welsh Cakes" cookbook:welsh_cakes recipeCategory category:baking_recipes cookbook:welsh_cakes recipeCategory category:cake_recipes cookbook:welsh_cakes recipeCategory category:easy_recipes cookbook:welsh_cakes recipeCategory category:recipes_with_images cookbook:welsh_cakes recipeCategory category:recipes_with_metric_units cookbook:welsh_cakes recipeCategory category:welsh_recipes cookbook:welsh_cakes recipeCookingTechnique cookbook:knead cookbook:welsh_cakes recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:welsh_cakes recipeCuisine cookbook:cuisine_of_wales cookbook:welsh_cakes recipeEquipment cookbook:sifter cookbook:welsh_cakes recipeFoodstuff cookbook:butter cookbook:welsh_cakes recipeFoodstuff cookbook:castor_sugar cookbook:welsh_cakes recipeFoodstuff cookbook:currant cookbook:welsh_cakes recipeFoodstuff cookbook:egg cookbook:welsh_cakes recipeFoodstuff cookbook:flour cookbook:welsh_cakes recipeFoodstuff cookbook:milk cookbook:welsh_cakes recipeFoodstuff cookbook:raisin cookbook:welsh_cakes recipeFoodstuff cookbook:salt cookbook:welsh_cakes recipeIngredient "170 g (¾ cup or 6 oz) castor sugar" cookbook:welsh_cakes recipeIngredient "225 g (1 cup or 8 oz) butter" cookbook:welsh_cakes recipeIngredient "450 g (2 cups or 1 lb (16 oz)) plain flour" cookbook:welsh_cakes recipeIngredient "4 eggs" cookbook:welsh_cakes recipeIngredient "85 g (3 oz) currants, sultanas, raisins or other dried fruit" cookbook:welsh_cakes recipeIngredient "dash of milk" cookbook:welsh_cakes recipeIngredient "pinch of salt" cookbook:welsh_cakes recipeInstructions ["In a large mixing bowl, sift the flour then rub together with the butter and salt until mixture resembles fine breadcrumbs.","Mix in sugar and dried fruit.","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).","Knead for two to three minutes until dough becomes cohesive and slightly elastic.","Roll dough out on a flat surface.","Cut two to three inch circles from the dough and fry on a griddle until golden brown."] cookbook:welsh_cakes type cookbook:recipes cookbook:welsh_cakes url https://en.wikibooks.org/wiki/Cookbook:Welsh_Cake cookbook:welsh_cakes url https://en.wikibooks.org/wiki/Cookbook:Welsh_Cakes cookbook:welsh_fruit_bread_(bara_brith)_ii name "Barabrith" cookbook:welsh_fruit_bread_(bara_brith)_ii name "Welsh Fruit Bread (Bara Brith) II" cookbook:welsh_fruit_bread_(bara_brith)_ii recipeCategory category:baking_recipes cookbook:welsh_fruit_bread_(bara_brith)_ii recipeCategory category:bread_recipes cookbook:welsh_fruit_bread_(bara_brith)_ii recipeCategory category:fruit_recipes cookbook:welsh_fruit_bread_(bara_brith)_ii recipeCategory category:welsh_recipes cookbook:welsh_fruit_bread_(bara_brith)_ii recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:welsh_fruit_bread_(bara_brith)_ii recipeCuisine cookbook:cuisine_of_wales cookbook:welsh_fruit_bread_(bara_brith)_ii recipeIngredient "1 1/2 cups tea" cookbook:welsh_fruit_bread_(bara_brith)_ii recipeIngredient "1 beaten egg" cookbook:welsh_fruit_bread_(bara_brith)_ii recipeIngredient "1 lb dried assorted fruit" cookbook:welsh_fruit_bread_(bara_brith)_ii recipeIngredient "1 lb flour" cookbook:welsh_fruit_bread_(bara_brith)_ii recipeIngredient "1 tbsp mixed spices" cookbook:welsh_fruit_bread_(bara_brith)_ii recipeIngredient "2 tbsp jam" cookbook:welsh_fruit_bread_(bara_brith)_ii recipeIngredient "6 tbsp brown sugar" cookbook:welsh_fruit_bread_(bara_brith)_ii recipeInstructions ["Soak the fruit in the tea for 24 hours","Mix flour, sugar, egg, spice, fruit, and marmalade in bowl. Spoon into a loaf tin and cook for 45 minutes at 325F.","Let cool, remove from tin, then glaze with honey."] cookbook:welsh_fruit_bread_(bara_brith)_ii type cookbook:recipes cookbook:welsh_fruit_bread_(bara_brith)_ii url https://en.wikibooks.org/wiki/Cookbook:Barabrith cookbook:welsh_fruit_bread_(bara_brith)_ii url https://en.wikibooks.org/wiki/Cookbook:Welsh_Fruit_Bread_(Bara_Brith)_II cookbook:welsh_fruit_bread_(bara_brith) label "bara brith" cookbook:welsh_fruit_bread_(bara_brith) name "Bara brith" cookbook:welsh_fruit_bread_(bara_brith) name "Welsh Fruit Bread (Bara Brith)" cookbook:welsh_fruit_bread_(bara_brith) recipeCategory category:baking_recipes cookbook:welsh_fruit_bread_(bara_brith) recipeCategory category:bread_recipes cookbook:welsh_fruit_bread_(bara_brith) recipeCategory category:fruit_recipes cookbook:welsh_fruit_bread_(bara_brith) recipeCategory category:recipes_with_images cookbook:welsh_fruit_bread_(bara_brith) recipeCategory category:recipes_with_metric_units cookbook:welsh_fruit_bread_(bara_brith) recipeCategory category:welsh_recipes cookbook:welsh_fruit_bread_(bara_brith) recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:welsh_fruit_bread_(bara_brith) recipeCuisine cookbook:cuisine_of_wales cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:baking_powder cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:baking_soda cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:brown_sugar cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:butter cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:egg cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:flour cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:honey cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:margarine cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:milk cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:mixed_spice cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:salt cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:tea cookbook:welsh_fruit_bread_(bara_brith) recipeFoodstuff cookbook:yeast cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "½ teaspoon bicarbonate of soda" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "12-14oz brown or wholemeal flour" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "12 oz (350 g) mixed dried fruit" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "1 egg" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "1 egg, beaten" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "1 lb (450 g) strong plain flour" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "1 level teaspoon mixed spice" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "1 level teaspoon salt" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "1 teaspoon baking powder" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "1 teaspoon mixed spice" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "2 lb (900 g) loaf tin, well greased" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "2 oz (50 g) brown sugar, plus 1 teaspoon" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "3-4oz brown sugar" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "3 oz (75 g) butter or margarine" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "4 level teaspoons dried yeast" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "4 oz dried fruit (soaked in black tea)" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "8 fl oz (225 ml) milk" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "clear honey, to glaze" cookbook:welsh_fruit_bread_(bara_brith) recipeIngredient "optional - glace cherries" cookbook:welsh_fruit_bread_(bara_brith) recipeInstructions ["Soak the fruit in tea for several hours. Retain the fruit and the tea.","Mix the flour, sugar, spice, baking powder and bicarb.","Strain the dried fruit and add to the dry ingredients then start to mix.","Add the egg, and continue to mix.","Add the black tea in small amounts mixing as you go.","Continue to add the tea until the mixture is thick, but runny - that is, it clings to a spoon, but any excess drops off easily (if you have used up all your tea, a drop of milk can be added instead to achieve this consistency).","The addition of chopped glace cherries will further increase the moisture of the bara brith.","Pour into a greased baking tin, and bake at 190\u00b0C for approximately 90 mins. Loosely cover the top for the first hour, to avoid burning. Once cooked, turn out and cool."] cookbook:welsh_fruit_bread_(bara_brith) type cookbook:recipes cookbook:welsh_fruit_bread_(bara_brith) url https://en.wikibooks.org/wiki/Cookbook:Bara_brith cookbook:welsh_fruit_bread_(bara_brith) url https://en.wikibooks.org/wiki/Cookbook:Welsh_Fruit_Bread_(Bara_Brith) cookbook:welsh_onion label "welsh onion" cookbook:welsh_rarebit difficulty 1 cookbook:welsh_rarebit label "welsh rabbit" cookbook:welsh_rarebit label "welsh rarebit" cookbook:welsh_rarebit name "Welsh Rarebit" cookbook:welsh_rarebit recipeCategory category:beer_recipes cookbook:welsh_rarebit recipeCategory category:bread_recipes cookbook:welsh_rarebit recipeCategory category:cheese_recipes cookbook:welsh_rarebit recipeCategory category:recipes_with_images cookbook:welsh_rarebit recipeCategory category:recipes_with_metric_units cookbook:welsh_rarebit recipeCategory category:very_easy_recipes cookbook:welsh_rarebit recipeCategory category:welsh_recipes cookbook:welsh_rarebit recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:welsh_rarebit recipeCuisine cookbook:cuisine_of_wales cookbook:welsh_rarebit recipeIngredient "1/2 teaspoon freshly ground black pepper" cookbook:welsh_rarebit recipeIngredient "1/2 teaspoon salt" cookbook:welsh_rarebit recipeIngredient "1 teaspoon Dijon mustard" cookbook:welsh_rarebit recipeIngredient "1 teaspoon Worcestershire sauce" cookbook:welsh_rarebit recipeIngredient "2 fl. oz. (60ml) beer such as porter (Guinness will do)" cookbook:welsh_rarebit recipeIngredient "2 tablespoons all-purpose flour" cookbook:welsh_rarebit recipeIngredient "2 tablespoons unsalted butter" cookbook:welsh_rarebit recipeIngredient "4 fl. oz. (120ml) double cream" cookbook:welsh_rarebit recipeIngredient "4 slices of toast" cookbook:welsh_rarebit recipeIngredient "6 oz. (170g) grated Cheddar" cookbook:welsh_rarebit recipeInstructions ["In a medium saucepan over low heat, melt the butter and whisk in the flour.","Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.","Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.","Add beer and whisk to combine.","Pour in cream and whisk until well combined and smooth.","Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes.","Pour over toast and serve immediately."] cookbook:welsh_rarebit recipeYield 2 cookbook:welsh_rarebit totalTime "10 minutes" cookbook:welsh_rarebit type cookbook:recipes cookbook:welsh_rarebit url https://en.wikibooks.org/wiki/Cookbook:Welsh_Rarebit cookbook:wensleydale_cheese label "wensleydale" cookbook:wensleydale_cheese name "Wensleydale Cheese" cookbook:wensleydale_cheese type cookbook:cheeses cookbook:wensleydale_cheese type cookbook:ingredients cookbook:wensleydale_cheese url https://en.wikibooks.org/wiki/Cookbook:Wensleydale_Cheese cookbook:wentelteefjes label "wentelteefjes" cookbook:wheat-free_baking_mix label "wheat-free baking mix" cookbook:wheat-free_baking_mix name "Wheat-Free Baking Mix" cookbook:wheat-free_baking_mix recipeCategory category:gluten-free_recipes cookbook:wheat-free_baking_mix recipeCategory category:mixes cookbook:wheat-free_baking_mix recipeCategory category:recipes_with_metric_units cookbook:wheat-free_baking_mix recipeFoodstuff cookbook:rice_flour cookbook:wheat-free_baking_mix recipeFoodstuff cookbook:tapioca_starch cookbook:wheat-free_baking_mix recipeIngredient "½ part amaranth flour" cookbook:wheat-free_baking_mix recipeIngredient "1 part brown rice flour" cookbook:wheat-free_baking_mix recipeIngredient "1 part tapioca starch" cookbook:wheat-free_baking_mix recipeIngredient "1 part white rice flour" cookbook:wheat-free_baking_mix type cookbook:mixes cookbook:wheat-free_baking_mix type cookbook:recipes cookbook:wheat-free_baking_mix url https://en.wikibooks.org/wiki/Cookbook:Wheat-Free_Baking_Mix cookbook:wheat_germ label "wheat germ" cookbook:wheat_grass_juice label "wheat grass juice" cookbook:wheat_grass_juice name "Wheat grass juice" cookbook:wheat_grass_juice name "Wheat Grass Juice" cookbook:wheat_grass_juice recipeCategory category:beverage_recipes cookbook:wheat_grass_juice recipeCategory category:vegan_recipes cookbook:wheat_grass_juice recipeCategory category:vegetable_recipes cookbook:wheat_grass_juice recipeCuisine cookbook:vegan_cuisine cookbook:wheat_grass_juice type cookbook:recipes cookbook:wheat_grass_juice url https://en.wikibooks.org/wiki/Cookbook:Wheat_grass_juice cookbook:wheat_grass_juice url https://en.wikibooks.org/wiki/Cookbook:Wheat_Grass_Juice cookbook:wheat label "wheat" cookbook:wheat label "wheat berries" cookbook:wheat name "Wheat" cookbook:wheat type cookbook:cereals cookbook:wheat type cookbook:ingredients cookbook:wheat url https://en.wikibooks.org/wiki/Cookbook:Wheat cookbook:whelk label "whelk" cookbook:whey label "whey" cookbook:whey label "whey drink powders" cookbook:whipped_cream label "whipped cream" cookbook:whipped_cream label "whipping cream" cookbook:whipped_cream name "Whipped cream" cookbook:whipped_cream name "Whipped Cream" cookbook:whipped_cream recipeCategory category:dairy_recipes cookbook:whipped_cream recipeCategory category:dessert_recipes cookbook:whipped_cream recipeCategory category:ingredients cookbook:whipped_cream recipeCategory category:leavening_agents cookbook:whipped_cream recipeCategory category:recipes_with_metric_units cookbook:whipped_cream recipeCategory category:refrigerated_recipes cookbook:whipped_cream recipeEquipment cookbook:whisk cookbook:whipped_cream recipeIngredient "1 cup (0.25 l) heavy cream (or whipping cream), cold" cookbook:whipped_cream recipeInstructions ["Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator for at least 10 minutes. (If using a mixer with various kinds of beaters, use the whisk attachment). This step is very important, because the cream will not rise if the mixer is warm.","In the chilled bowl, beat heavy cream until soft peaks form. Do not overbeat."] cookbook:whipped_cream recipeNotes "* Contrary to whipping egg whites, it's not important to make sure there's no fat in the mixture. It is important, however, to make sure that the bowl and mixers are dry. * To sweeten the cream, about two tablespoons of sugar per cup (0.25 l) of heavy cream are appropriate. " cookbook:whipped_cream type cookbook:ingredients cookbook:whipped_cream type cookbook:leavening_agents cookbook:whipped_cream url https://en.wikibooks.org/wiki/Cookbook:Whipped_cream cookbook:whipped_cream url https://en.wikibooks.org/wiki/Cookbook:Whipped_Cream cookbook:whipping label "whip" cookbook:whiskey_barbecue_sauce name "Whiskey Barbecue Sauce" cookbook:whiskey_barbecue_sauce recipeCategory category:alcoholic_beverage_related_recipes cookbook:whiskey_barbecue_sauce recipeCategory category:barbecue_sauce_recipes cookbook:whiskey_barbecue_sauce recipeCategory category:boiled_recipes cookbook:whiskey_barbecue_sauce recipeCategory category:refrigerated_recipes cookbook:whiskey_barbecue_sauce recipeIngredient "1/4 cup chicken broth" cookbook:whiskey_barbecue_sauce recipeIngredient "1/4 cup cider vinegar" cookbook:whiskey_barbecue_sauce recipeIngredient "1/4 cup soy sauce" cookbook:whiskey_barbecue_sauce recipeIngredient "1/4 cup Worcestershire sauce" cookbook:whiskey_barbecue_sauce recipeIngredient "1 cup ketchup" cookbook:whiskey_barbecue_sauce recipeIngredient "2 cups whiskey" cookbook:whiskey_barbecue_sauce recipeInstructions ["Combine all ingredients in a large saucepan. Bring to a boil over high heat and cook, stir for 10 minutes.","Refrigerate in a nonreactive container for up to 2 months."] cookbook:whiskey_barbecue_sauce type cookbook:recipes cookbook:whiskey_barbecue_sauce url https://en.wikibooks.org/wiki/Cookbook:Whiskey_Barbecue_Sauce cookbook:whiskey label "bourbon whiskey" cookbook:whisk label "whisk" cookbook:whisk label "whisking" cookbook:whisk label "wire whisk" cookbook:whisk name "Whisk" cookbook:whisk type cookbook:cookbook/equipment cookbook:whisk url https://en.wikibooks.org/wiki/Cookbook:Whisk cookbook:white_bean_soup_(bob_chorba) label "bob chorba" cookbook:white_bean_soup_(bob_chorba) name "Bob Chorba" cookbook:white_bean_soup_(bob_chorba) name "White Bean Soup (Bob Chorba)" cookbook:white_bean_soup_(bob_chorba) recipeCategory category:bean_recipes cookbook:white_bean_soup_(bob_chorba) recipeCategory category:boiled_recipes cookbook:white_bean_soup_(bob_chorba) recipeCategory category:gluten-free_recipes cookbook:white_bean_soup_(bob_chorba) recipeCategory category:halal_recipes cookbook:white_bean_soup_(bob_chorba) recipeCategory category:recipes_with_metric_units cookbook:white_bean_soup_(bob_chorba) recipeCategory category:vegan_recipes cookbook:white_bean_soup_(bob_chorba) recipeCuisine cookbook:vegan_cuisine cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:bell_pepper cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:carrot cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:celery cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:chiles cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:legumes cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:mint cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:onion cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:parsley cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:salt cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:sunflower_oil cookbook:white_bean_soup_(bob_chorba) recipeFoodstuff cookbook:tomato cookbook:white_bean_soup_(bob_chorba) recipeIngredient "1/2 a celery" cookbook:white_bean_soup_(bob_chorba) recipeIngredient "1-2 bell peppers" cookbook:white_bean_soup_(bob_chorba) recipeIngredient "1-2 chilies" cookbook:white_bean_soup_(bob_chorba) recipeIngredient "1-2 tomatoes" cookbook:white_bean_soup_(bob_chorba) recipeIngredient "1 onion" cookbook:white_bean_soup_(bob_chorba) recipeIngredient "200 g white beans" cookbook:white_bean_soup_(bob_chorba) recipeIngredient "2-3 carrots" cookbook:white_bean_soup_(bob_chorba) recipeIngredient "Optional &mdash; parsley, mint, sunflower oil, salt, to garnish" cookbook:white_bean_soup_(bob_chorba) recipeInstructions ["Soak the beans in cold water for 3-4 hours, drain and pour fresh water.","Boil in an earthenware pot together with the oil, finely chopped carrots, onion and celery.","The sliced peppers are added later; the grated tomatoes and mint, when the beans have turned tender.","Salt and boil for another 15-20 minutes.","Serve sprinkled with finely chopped parsley."] cookbook:white_bean_soup_(bob_chorba) type cookbook:recipes cookbook:white_bean_soup_(bob_chorba) url https://en.wikibooks.org/wiki/Cookbook:Bob_Chorba cookbook:white_bean_soup_(bob_chorba) url https://en.wikibooks.org/wiki/Cookbook:White_Bean_Soup_(Bob_Chorba) cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons difficulty 2 cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons name "White Bean Soup with Basil, Rosemary, and Garlic Croutons" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCategory category:basil_recipes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCategory category:bean_recipes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCategory category:boiled_recipes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCategory category:easy_recipes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCategory category:garlic_recipes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCategory category:rosemary_recipes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCategory category:soup_recipes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCookingTechnique cookbook:purée cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeCookingTechnique cookbook:simmering cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeDiet cookbook:low-sodium_cooking cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeEquipment cookbook:blender cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeEquipment cookbook:dutch_oven cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeEquipment cookbook:saucepan cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeFoodstuff cookbook:basil cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeFoodstuff cookbook:broth cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeFoodstuff cookbook:chicken cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeFoodstuff cookbook:garlic cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeFoodstuff cookbook:legumes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeFoodstuff cookbook:rosemary cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeIngredient "¼ cup packed fresh basil leaves, or 1 teaspoon dried basil leaves" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeIngredient "¼ teaspoon red pepper flakes" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeIngredient "1 cup of your favorite marinara pasta sauce" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeIngredient "1 teaspoon minced fresh rosemary" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeIngredient "2 16-ounce cans white beans, such as cannellini, drained" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeIngredient "2 cups low-sodium chicken broth" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeIngredient "2 large garlic cloves, minced" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeInstructions ["Pur\u00e9e ingredients in a blender until smooth.","Pour into a large saucepan or Dutch Oven, and bring to a simmer.","Simmer, partially covered and stirring frequently, to blend flavors, 4 or 5 minutes.","Serve, garnished with croutons."] cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeNotes "* Garnish: Quick Garlic Croutons " cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons recipeYield 4 cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons totalTime "30 minutes" cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons type cookbook:recipes cookbook:white_bean_soup_with_basil,_rosemary,_and_garlic_croutons url https://en.wikibooks.org/wiki/Cookbook:White_Bean_Soup_with_Basil,_Rosemary,_and_Garlic_Croutons cookbook:white_bread label "white bread" cookbook:white_bread name "White Bread" cookbook:white_bread recipeCategory category:baking_recipes cookbook:white_bread recipeCategory category:bread_recipes cookbook:white_bread recipeCategory category:recipes_with_metric_units cookbook:white_bread recipeCookingTechnique cookbook:baking cookbook:white_bread recipeFoodstuff cookbook:flour cookbook:white_bread recipeFoodstuff cookbook:honey cookbook:white_bread recipeFoodstuff cookbook:salt cookbook:white_bread recipeFoodstuff cookbook:sugar cookbook:white_bread recipeFoodstuff cookbook:yeast cookbook:white_bread recipeIngredient "1 oz (30 g) sugar or honey" cookbook:white_bread recipeIngredient "1 packet dry (2 1/4 teaspoons) yeast" cookbook:white_bread recipeIngredient "1 pinch salt" cookbook:white_bread recipeIngredient "2½ cups (approx 625 ml) warm water" cookbook:white_bread recipeIngredient "2 lb (1 kg) flour" cookbook:white_bread recipeInstructions ["Put half of the water into a container, add yeast and either sugar or honey.","Take another container and put in 2 pounds(1 kg) of flour. Form a crater in the middle into which you can pour the water with the yeast. Add a pinch of salt. Knead it and keep adding water until the dough has a good thick consistency.","Place the dough on a surface and let it stand for about 1 hour. Knead again to let the air out and knead it into the shape of a bread. Let it stand for another 45 minutes.","Bake in an oven at 375\u00b0F (200 \u00b0C) for 50-60 minutes or until the internal temperature is about 200\u00b0F(95 \u00b0C).","Now you have a nice, tasty loaf of bread.","[http:\/\/www.homebaking.mobi\/bread\/milk-bread.htm Enriched White Bread Recipe]"] cookbook:white_bread type cookbook:recipes cookbook:white_bread url https://en.wikibooks.org/wiki/Cookbook:White_Bread cookbook:white_bulgarian_cheese label "bulgarian white" cookbook:white_bulgarian_cheese name "White Bulgarian cheese" cookbook:white_bulgarian_cheese recipeCategory category:cheeses cookbook:white_bulgarian_cheese type cookbook:cheeses cookbook:white_bulgarian_cheese type cookbook:ingredients cookbook:white_bulgarian_cheese url https://en.wikibooks.org/wiki/Cookbook:White_Bulgarian_cheese cookbook:white_chili label "white chili" cookbook:white_chocolate_cheesecake difficulty 2 cookbook:white_chocolate_cheesecake label "white chocolate cheesecake" cookbook:white_chocolate_cheesecake name "White Chocolate Cheesecake" cookbook:white_chocolate_cheesecake recipeCategory category:baking_recipes cookbook:white_chocolate_cheesecake recipeCategory category:cheesecake_recipes cookbook:white_chocolate_cheesecake recipeCategory category:chocolate_recipes cookbook:white_chocolate_cheesecake recipeCategory category:easy_recipes cookbook:white_chocolate_cheesecake recipeCategory category:recipes_with_metric_units cookbook:white_chocolate_cheesecake recipeCategory category:recipes_without_servings cookbook:white_chocolate_cheesecake recipeInstructions ["Mix ingredients for the crust (shortbread crumbs, ground almonds, sugar, almond extract and melted butter) and press into the bottom of a springform pan.","Bake at 200C degrees for 5-6 minutes.","Remove from oven and cool.","When cool, grease the sides of the pan lightly.","Melt and cool the chocolate.","Mix together cream cheeses, then add eggs, one at a time.","Mix in sugar, flour, vanilla, and almond extract.","Stir 1 cup of mixture into the chocolate, then mix all.","Pour into the pan and bake at 160 degrees for 40 minutes."] cookbook:white_chocolate_cheesecake totalTime "slightly less than an hour" cookbook:white_chocolate_cheesecake type cookbook:recipes cookbook:white_chocolate_cheesecake url https://en.wikibooks.org/wiki/Cookbook:White_Chocolate_Cheesecake cookbook:whitefish label "whitefish" cookbook:white_house_honey_ale label "ale" cookbook:white_house_honey_ale label "white house honey ale" cookbook:white_house_honey_ale name "White House Honey Ale" cookbook:white_house_honey_ale recipeCategory category:beer_recipes cookbook:white_house_honey_ale recipeCategory category:fermented_food_recipes cookbook:white_house_honey_ale recipeIngredient "1 1/2 oz Fuggles Hop pellets" cookbook:white_house_honey_ale recipeIngredient "1 1/2 oz Kent Goldings Hop Pellets" cookbook:white_house_honey_ale recipeIngredient "12 oz crushed amber crystal malt" cookbook:white_house_honey_ale recipeIngredient "1 lb light dried malt extract" cookbook:white_house_honey_ale recipeIngredient "1 lb White House Honey" cookbook:white_house_honey_ale recipeIngredient "1 pkg Windsor dry ale yeast" cookbook:white_house_honey_ale recipeIngredient "2 (3.3 lb) cans light malt extract" cookbook:white_house_honey_ale recipeIngredient "2 tsp gypsum" cookbook:white_house_honey_ale recipeIngredient "3/4 cup corn sugar for priming" cookbook:white_house_honey_ale recipeIngredient "8 oz Biscuit Malt" cookbook:white_house_honey_ale recipeInstructions ["In an 12 qt pot, steep the grains in a hop bag in 1 1\/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.","Add the 2 cans of the malt extract and the dried extract and bring to a boil.","For the first flavoring, add the 1 1\/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.","For the second flavoring, add the 1\/2 oz Fuggles hop pellets at the last minute of the boil.","Add the honey and boil for 5 more minutes.","Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.","Pitch yeast when wort temperature is between 70-80\u02da. Fill airlock halfway with water.","Ferment at 68-72\u02da for about seven days.","Rack to a secondary fermenter after five days and ferment for 14 more days.","To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75\u02da.","[http:\/\/petitions.whitehouse.gov\/response\/ale-chief-white-house-beer-recipe]"] cookbook:white_house_honey_ale type cookbook:recipes cookbook:white_house_honey_ale url https://en.wikibooks.org/wiki/Cookbook:White_House_Honey_Ale cookbook:white_house_honey_porter label "white house honey porter" cookbook:white_house_honey_porter name "White House Honey Porter" cookbook:white_house_honey_porter recipeCategory category:beer_recipes cookbook:white_house_honey_porter recipeCategory category:fermented_food_recipes cookbook:white_house_honey_porter recipeIngredient "10 HBUs bittering hops" cookbook:white_house_honey_porter recipeIngredient "1/2 oz Hallertaur Aroma hops" cookbook:white_house_honey_porter recipeIngredient "1 lb crystal 20 malt (cracked)" cookbook:white_house_honey_porter recipeIngredient "1 lb White House Honey" cookbook:white_house_honey_porter recipeIngredient "1 pkg Nottingham dry yeast" cookbook:white_house_honey_porter recipeIngredient "2 (3.3) lb. cans light unhopped malt extract" cookbook:white_house_honey_porter recipeIngredient "3/4 cup corn sugar for bottling" cookbook:white_house_honey_porter recipeIngredient "3/4 lb Munich Malt (cracked)" cookbook:white_house_honey_porter recipeIngredient "3 oz chocolate malt (cracked)" cookbook:white_house_honey_porter recipeIngredient "6 oz black malt (cracked)" cookbook:white_house_honey_porter recipeInstructions ["In a 6 qt pot, add grains to 2.25 qts of 168\u02da water. Mix well to bring temp down to 155\u02da. Steep on stovetop at 155\u02da for 45 minutes. Meanwhile, bring 2 gallons of water to 165\u02da in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165\u02da water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.","Add the 2 cans of malt extract and honey into the pot. Stir well.","Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.","Set aside and let stand for 15 minutes.","Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80\u02da.","Activate dry yeast in 1 cup of sterilized water at 75-90\u02da for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68\u02da) for 3-4 days.","Siphon over to a secondary glass fermenter for another 4-7 days.","To bottle, make a priming syrup on the stove with 1 cup sterile water and 3\/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75\u02da.","[http:\/\/petitions.whitehouse.gov\/response\/ale-chief-white-house-beer-recipe Whitehouse link to recipe]"] cookbook:white_house_honey_porter type cookbook:public_domain_works_by_author cookbook:white_house_honey_porter type cookbook:recipes cookbook:white_house_honey_porter url https://en.wikibooks.org/wiki/Cookbook:White_House_Honey_Porter cookbook:white_mountain_frosting label "white mountain frosting" cookbook:white_mushroom label "white mushroom" cookbook:white_mushroom name "White mushroom" cookbook:white_mushroom name "White Mushroom" cookbook:white_mushroom type cookbook:ingredients cookbook:white_mushroom type cookbook:vegetable cookbook:white_mushroom url https://en.wikibooks.org/wiki/Cookbook:White_mushroom cookbook:white_mushroom url https://en.wikibooks.org/wiki/Cookbook:White_Mushroom cookbook:white_radish label "white radish" cookbook:white_rice label "white" cookbook:white_sauce difficulty 2 cookbook:white_sauce label "white sauce" cookbook:white_sauce name "White Sauce" cookbook:white_sauce recipeCategory category:easy_recipes cookbook:white_sauce recipeCategory category:recipes_with_metric_units cookbook:white_sauce recipeCategory category:sauce_recipes cookbook:white_sauce recipeIngredient "¼ cup (4 Tablespoons) unsalted butter" cookbook:white_sauce recipeIngredient "¼ cup (60g) all-purpose flour" cookbook:white_sauce recipeIngredient "¼ tsp. ground white pepper" cookbook:white_sauce recipeIngredient "¾ tsp. onion salt" cookbook:white_sauce recipeIngredient "1 bay leaf" cookbook:white_sauce recipeIngredient "1 tsp. ground mustard seed" cookbook:white_sauce recipeIngredient "2 cups (480ml) whole milk" cookbook:white_sauce recipeIngredient "pinch fresh-ground nutmeg" cookbook:white_sauce recipeInstructions ["Make a white roux: melt the butter in a sauce pan over medium heat until the foam subsides. Add the flour and whisk together, still over the heat, for 2-3 minutes. The flour should lose its raw smell, but should not brown.","Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.","Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.","Remove the bay leaf, taste and adjust for salt and pepper, and serve."] cookbook:white_sauce recipeNotes "* A sweet white sauce can be made by replacing the seasoning items with sugar (preferably caster). Adding rum or brandy to taste will make this the sweet sauce traditionally served with Christmas pudding. * The seasonings can be adjusted according to individual taste and the intended use: some dishes will require a more highly seasoned sauce, others a milder concoction. * The flavor can also be altered by adding various herbs (parsley, celery leaves, thyme, etc.) along with the other seasonings. Generally additions should be strained from the sauce prior to use - straining would not apply, for instance, to traditional parsley sauce, typically served with fish, in which the green of the herb is an integral ingredient. Keep in mind that the sauce should be mildly flavored and that any additions should complement the finished dish, not overpower it. * White sauce can be made ahead-of-time: remove from the heat and press a piece of plastic wrap onto the surface of the sauce to prevent it from forming a skin. Reheat over a low flame, stirring constantly, until it barely simmers. * In the event that lumps have formed in your sauce, simply pour through a medium strainer before serving. " cookbook:white_sauce recipeYield 2 cups cookbook:white_sauce totalTime "15 minutes" cookbook:white_sauce type cookbook:recipes cookbook:white_sauce url https://en.wikibooks.org/wiki/Cookbook:White_Sauce cookbook:white_stock label "white stock" cookbook:white_stock name "White stock" cookbook:white_stock name "White Stock" cookbook:white_stock recipeCategory category:stock_recipes cookbook:white_stock type cookbook:recipes cookbook:white_stock url https://en.wikibooks.org/wiki/Cookbook:White_stock cookbook:white_stock url https://en.wikibooks.org/wiki/Cookbook:White_Stock cookbook:white_sugar label "granulated sugar" cookbook:white_sugar label "sugar" cookbook:white_sugar label "white sugar" cookbook:white_sugar name "White sugar" cookbook:white_sugar name "White Sugar" cookbook:white_sugar type cookbook:ingredients cookbook:white_sugar type cookbook:sweeteners cookbook:white_sugar url https://en.wikibooks.org/wiki/Cookbook:White_sugar cookbook:white_sugar url https://en.wikibooks.org/wiki/Cookbook:White_Sugar cookbook:whole_cut_up_chicken_in_a_crock_pot difficulty 1 cookbook:whole_cut_up_chicken_in_a_crock_pot name "Whole cut up chicken in a crock pot" cookbook:whole_cut_up_chicken_in_a_crock_pot name "Whole Cut Up Chicken in a Crock Pot" cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCategory category:american_recipes cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCategory category:chicken_recipes cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCategory category:dairy_recipes cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCategory category:main_course_recipes cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCategory category:slow_cooker_recipes cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCategory category:stew_recipes cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCategory category:very_easy_recipes cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCuisine cookbook:cuisine_of_the_united_states cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCuisine cookbook:louisiana_creole_cuisine cookbook:whole_cut_up_chicken_in_a_crock_pot recipeCuisine cookbook:new_england_cuisine cookbook:whole_cut_up_chicken_in_a_crock_pot recipeEquipment cookbook:bean_pot cookbook:whole_cut_up_chicken_in_a_crock_pot recipeEquipment cookbook:dutch_oven cookbook:whole_cut_up_chicken_in_a_crock_pot recipeFoodstuff cookbook:chicken cookbook:whole_cut_up_chicken_in_a_crock_pot recipeIngredient "1 10 ounce can condensed cream of celery soup" cookbook:whole_cut_up_chicken_in_a_crock_pot recipeIngredient "1 10 ounce can condensed cream of chicken soup" cookbook:whole_cut_up_chicken_in_a_crock_pot recipeIngredient "1 whole chicken, cut up" cookbook:whole_cut_up_chicken_in_a_crock_pot recipeInstructions ["Put chicken in crock pot.","Mix together cream of chicken soup and cream of celery soup.","Pour soups mixture over chicken in crock pot.","Cook on High for 4 hours or on Low for 8 hours."] cookbook:whole_cut_up_chicken_in_a_crock_pot recipeNotes "* May substitute game birds. * May substitute chicken breasts for the whole chicken parts. * For camping, may cook in a Dutch oven or in a bean pot in a hole lined with coals and left all day. " cookbook:whole_cut_up_chicken_in_a_crock_pot recipeYield 4-6 cookbook:whole_cut_up_chicken_in_a_crock_pot totalTime "4-8 hours" cookbook:whole_cut_up_chicken_in_a_crock_pot type cookbook:recipes cookbook:whole_cut_up_chicken_in_a_crock_pot url https://en.wikibooks.org/wiki/Cookbook:Whole_cut_up_chicken_in_a_crock_pot cookbook:whole_cut_up_chicken_in_a_crock_pot url https://en.wikibooks.org/wiki/Cookbook:Whole_Cut_Up_Chicken_in_a_Crock_Pot cookbook:whole_grain label "whole grain" cookbook:whole,_roasted_turkey_with_stuffing difficulty 3 cookbook:whole,_roasted_turkey_with_stuffing label "whole, roasted turkey with stuffing" cookbook:whole,_roasted_turkey_with_stuffing name "Whole, Roasted Turkey with Stuffing" cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:american_recipes cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:main_course_recipes cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:medium_difficulty_recipes cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:recipes_with_images cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:roasted_recipes cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:side_dish_recipes cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:stuffing_recipes cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:thanksgiving_recipes cookbook:whole,_roasted_turkey_with_stuffing recipeCategory category:turkey_recipes cookbook:whole,_roasted_turkey_with_stuffing recipeCuisine cookbook:cuisine_of_the_united_states cookbook:whole,_roasted_turkey_with_stuffing recipeCuisine cookbook:louisiana_creole_cuisine cookbook:whole,_roasted_turkey_with_stuffing recipeCuisine cookbook:new_england_cuisine cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:apple cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:butter cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:buttermilk cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:cherry cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:chicken cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:egg_yolk cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:pepper cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:salt cookbook:whole,_roasted_turkey_with_stuffing recipeFoodstuff cookbook:walnut cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1 1/2 quarts home-made turkey stock or canned chicken stock" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1 (18 pound) whole turkey" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1/2 cup butter, softened" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1/4 cup dried cherries, stemmed and finely chopped" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1 cup buttermilk" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1 cup dried apples, diced" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1 stick butter, softened and whipped" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1 teaspoon freshly ground black pepper" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "1 teaspoon salt" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "2 1/2 cups shredded cooked chicken or turkey" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "2 teaspoon dried/rubbed sage" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "3/4 cup walnuts, roughly chopped" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "4 cups crumbled cornbread" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "8 egg yolks, beaten" cookbook:whole,_roasted_turkey_with_stuffing recipeIngredient "salt and freshly ground black pepper to taste" cookbook:whole,_roasted_turkey_with_stuffing recipeInstructions ["Preheat oven to 325 degrees Fahrenheit. Place the rack in the lowest position of the oven.","Remove the neck and giblets.","Rinse the turkey and pat it dry with paper towels.","Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with softened butter, and season with salt and pepper.","Fill the body cavity with stuffing.","Place a meat thermometer in the thickest part of one thigh.","Position an [http:\/\/globalgourmet.com\/food\/foodday\/fd1197\/fd111997.html#tent aluminum foil tent] over the turkey.","Place the turkey in the oven, and pour two cups of stock into the bottom of the roasting pan.","Baste the entire turkey every 30 minutes with the juices on the bottom of the pan.","Add stock to the drippings as they become dry, about one to two cups at a time.","Remove aluminum foil tent after two and a half hours.","Roast until the meat reaches 185 degrees Fahrenheit and the stuffing reaches 165 degrees Fahrenheit. This should take about 4 hours.","Serve immediately."] cookbook:whole,_roasted_turkey_with_stuffing recipeYield 6 cookbook:whole,_roasted_turkey_with_stuffing totalTime "4 hours" cookbook:whole,_roasted_turkey_with_stuffing type cookbook:recipes cookbook:whole,_roasted_turkey_with_stuffing url https://en.wikibooks.org/wiki/Cookbook:Whole,_Roasted_Turkey_with_Stuffing cookbook:whole_wheat_bread name "Whole Wheat Bread" cookbook:whole_wheat_bread name "Whole-Wheat Bread" cookbook:whole_wheat_bread recipeCategory category:baked_recipes cookbook:whole_wheat_bread recipeCategory category:baking_recipes cookbook:whole_wheat_bread recipeCategory category:bread_recipes cookbook:whole_wheat_bread recipeCategory category:recipes_with_metric_units cookbook:whole_wheat_bread recipeCategory category:vegan_recipes cookbook:whole_wheat_bread recipeCookingTechnique cookbook:baking cookbook:whole_wheat_bread recipeCuisine cookbook:vegan_cuisine cookbook:whole_wheat_bread recipeFoodstuff cookbook:brown_sugar cookbook:whole_wheat_bread recipeFoodstuff cookbook:oil_and_fat cookbook:whole_wheat_bread recipeFoodstuff cookbook:salt cookbook:whole_wheat_bread recipeFoodstuff cookbook:whole_wheat_flour cookbook:whole_wheat_bread recipeFoodstuff cookbook:yeast cookbook:whole_wheat_bread recipeIngredient "½ cup plus 1 tablespoon (125 ml plus 15 ml) brown sugar" cookbook:whole_wheat_bread recipeIngredient "1 cup (250 ml) warm milk" cookbook:whole_wheat_bread recipeIngredient "1 cup (250 ml) warm water" cookbook:whole_wheat_bread recipeIngredient "2 packages dry (2 1/4 teaspoons, 35 ml) yeast" cookbook:whole_wheat_bread recipeIngredient "2 teaspoons (30 ml) salt" cookbook:whole_wheat_bread recipeIngredient "5-6 cups (1.25-1.5 l) whole wheat flour - there is no white flour in this recipe." cookbook:whole_wheat_bread recipeIngredient "⅓ cup (80 ml) oil" cookbook:whole_wheat_bread recipeInstructions ["Dissolve 1 Tablespoon brown sugar in warm water in a small bowl. Add yeast and let stand until sponge\/foamy.","Place remaining \u00bd cup brown sugar, 4 cups flour, salt in large mixing bowl, briefly mix.","If using stand mixer: using dough hook on low speed, add yeast mixture, oil, and warm milk and mix for 2 minutes. Stop and scrape bowl if necessary. Continuing on low speed, add remaining flour, 1\/2 cup at a time, until dough clings to hook and cleans sides of bowl. Continue to on low speed to knead the dough at least 2 minutes.",": The coarseness of the bran may prevent the dough from forming a ball on the hook, but so long as the hook is getting contact with the dough kneading will be accomplished. Be cautious adding the flour - never more than 6 cups - as the bread may become very dry.","If working by hand: add yeast mixture, oil, and warm milk, working with a spoon at first and then with clean hands. Dough will be difficult to get to mix in all the flour, but you can do it! Turn onto a floured surface where you can work in additional flour, adding about 1\/4 cup at a time and working completely in before adding more. Knead until firm.",": The 100% whole wheat will not knead to a silken smooth dough. Kneading will often work some of the coarser bran out of the dough, depending on the type of flour you have on hand. The finer the milling, and the higher gluten, the better the whole-wheat bread.","Place dough in greased bowl, turning to grease top. Cover, let rise in warm place free of drafts about 1 hour, until doubled in size.","Punch down and divide in half. Shape as loaf and place in greased loaf pan. Cover, let rise in warm place free of drafts about another hour, until doubled in size.","Bake in an oven at 400\u00b0F (200 \u00b0C) for 15 minutes, reduce oven temp to 350\u00b0F (175 \u00b0C) 30 minutes or until the loaf sounds hollow when tapped.","Remove immediately from pans and cool on wire racks.","Add 1-2 Tablespoons brown sugar, increase yeast to 3 packages. Raise for about 15 minutes, then divide for rolls, below, and raise in warm oven (90\u00b0F, 30\u00b0C) for 15 minutes. Bake at 425\u00b0F (220 \u00b0C) for 12, or until lightly tanned.","* Spiral rolls: divide in half, roll to 12"x9" (30cm x 20cm) rectangle. Cut into 10-12 equal-width strips, and roll each strip tightly. Place on greased baking sheets about 2" (5cm) apart.","* Clover leaves. Divide dough into 24 equal portions. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters."] cookbook:whole_wheat_bread type cookbook:recipes cookbook:whole_wheat_bread url https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Bread cookbook:whole_wheat_bread url https://en.wikibooks.org/wiki/Cookbook:Whole-Wheat_Bread cookbook:whole_wheat_bread_(vegan) label "whole wheat bread (vegan)" cookbook:whole_wheat_bread_(vegan) name "Whole Wheat Bread (Vegan)" cookbook:whole_wheat_bread_(vegan) recipeCategory category:baking_recipes cookbook:whole_wheat_bread_(vegan) recipeCategory category:bread_recipes cookbook:whole_wheat_bread_(vegan) recipeCategory category:vegan_recipes cookbook:whole_wheat_bread_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:whole_wheat_bread_(vegan) recipeFoodstuff cookbook:cinnamon cookbook:whole_wheat_bread_(vegan) recipeFoodstuff cookbook:flour cookbook:whole_wheat_bread_(vegan) recipeFoodstuff cookbook:margarine cookbook:whole_wheat_bread_(vegan) recipeFoodstuff cookbook:salt cookbook:whole_wheat_bread_(vegan) recipeFoodstuff cookbook:sugar cookbook:whole_wheat_bread_(vegan) recipeFoodstuff cookbook:yeast cookbook:whole_wheat_bread_(vegan) recipeIngredient "1 1/2 C walnuts (optional)" cookbook:whole_wheat_bread_(vegan) recipeIngredient "1/3 C (packed) unrefined sugar" cookbook:whole_wheat_bread_(vegan) recipeIngredient "1/4 C soft tofu (mashed), stir until chunks are minimal (egg replacement or 1 T ground flax seed also works)" cookbook:whole_wheat_bread_(vegan) recipeIngredient "1 C soy milk" cookbook:whole_wheat_bread_(vegan) recipeIngredient "1 C warm water (105-115 degrees F)" cookbook:whole_wheat_bread_(vegan) recipeIngredient "1 pinch unrefined sugar" cookbook:whole_wheat_bread_(vegan) recipeIngredient "1 T salt" cookbook:whole_wheat_bread_(vegan) recipeIngredient "2 1/2 C cups fine-milled or medium-milled whole wheat flour" cookbook:whole_wheat_bread_(vegan) recipeIngredient "2 T (or 2 packages) of active dry yeast" cookbook:whole_wheat_bread_(vegan) recipeIngredient "3 7/8 C unbleached all-purpose white flour" cookbook:whole_wheat_bread_(vegan) recipeIngredient "3 T vegan butter or margarine" cookbook:whole_wheat_bread_(vegan) recipeInstructions ["In a small bowl stir up the yeast in 1\/2 cup warm water, add a pinch of unrefined sugar. Let the yeast activate for 10 minutes.","To a large mixing bowl add the other 1\/2 cup water, milk, unrefined sugar, melted vegan margarine, salt, tofu, and whole wheat flour. Stir with wooden spoon until creamy.","Add the yeast mixture which should be foamy by now. Add walnuts. Add in the unbleached wheat flour a little at a time. Stir until the dough is too thick for the spoon then put the dough on a lightly floured cutting board or counter top and mix by hand. When all the flour is added, knead dough for around 5-7 minutes. Cover dough with a towel and let rise for around 1 to 1.5 hours. Dough should double in size.","Knock the dough down once then place 2 equal portions of the dough into 2 greased pans. If you want the loaves to look fancy do this: roll dough into 4 separate dough "snakes". Twist 2 of these together to make a nice looking intertwined loaf. Let rise about 45 minutes.","Brush tops of loaves with melted margarine (keeps them from drying out) and dust with cinnamon, uncooked oatmeal or white flour (aesthetics). Bake in oven preheated to 375F for around 35 minutes. When done, loaves will sound hollow when tapped."] cookbook:whole_wheat_bread_(vegan) type cookbook:recipes cookbook:whole_wheat_bread_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Bread_(Vegan) cookbook:whole_wheat_flour label "wholemeal" cookbook:whole_wheat_flour label "whole wheat" cookbook:whole_wheat_flour label "whole-wheat" cookbook:whole_wheat_flour label "'''whole wheat flour'''" cookbook:whole_wheat_flour label "whole wheat flour" cookbook:whole_wheat_flour label "whole-wheat flour" cookbook:whole_wheat_flour name "Wholemeal" cookbook:whole_wheat_flour name "Whole Wheat" cookbook:whole_wheat_flour name "Whole wheat flour" cookbook:whole_wheat_flour name "Whole Wheat Flour" cookbook:whole_wheat_flour recipeCategory category:cereals cookbook:whole_wheat_flour recipeCategory category:flour cookbook:whole_wheat_flour type cookbook:cereals cookbook:whole_wheat_flour type cookbook:flour cookbook:whole_wheat_flour type cookbook:ingredients cookbook:whole_wheat_flour url https://en.wikibooks.org/wiki/Cookbook:Wholemeal cookbook:whole_wheat_flour url https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat cookbook:whole_wheat_flour url https://en.wikibooks.org/wiki/Cookbook:Whole_wheat_flour cookbook:whole_wheat_flour url https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Flour cookbook:whole_wheat_irish_soda_bread difficulty 1 cookbook:whole_wheat_irish_soda_bread name "Whole Wheat Irish Soda Bread" cookbook:whole_wheat_irish_soda_bread recipeCategory category:baking_recipes cookbook:whole_wheat_irish_soda_bread recipeCategory category:bread_recipes cookbook:whole_wheat_irish_soda_bread recipeCategory category:breakfast_recipes cookbook:whole_wheat_irish_soda_bread recipeCategory category:inexpensive_recipes cookbook:whole_wheat_irish_soda_bread recipeCategory category:irish_recipes cookbook:whole_wheat_irish_soda_bread recipeCategory category:vegetarian_recipes cookbook:whole_wheat_irish_soda_bread recipeCategory category:very_easy_recipes cookbook:whole_wheat_irish_soda_bread recipeCookingTechnique cookbook:baking cookbook:whole_wheat_irish_soda_bread recipeCuisine cookbook:cuisine_of_ireland cookbook:whole_wheat_irish_soda_bread recipeEquipment cookbook:oven cookbook:whole_wheat_irish_soda_bread recipeEquipment cookbook:pots_and_pans cookbook:whole_wheat_irish_soda_bread recipeFoodstuff cookbook:baking_soda cookbook:whole_wheat_irish_soda_bread recipeFoodstuff cookbook:buttermilk cookbook:whole_wheat_irish_soda_bread recipeFoodstuff cookbook:cooking_spray cookbook:whole_wheat_irish_soda_bread recipeFoodstuff cookbook:flour cookbook:whole_wheat_irish_soda_bread recipeFoodstuff cookbook:lemon_juice cookbook:whole_wheat_irish_soda_bread recipeFoodstuff cookbook:salt cookbook:whole_wheat_irish_soda_bread recipeFoodstuff cookbook:vinegar cookbook:whole_wheat_irish_soda_bread recipeFoodstuff cookbook:whole_wheat_flour cookbook:whole_wheat_irish_soda_bread recipeIngredient "1 teaspoon baking soda" cookbook:whole_wheat_irish_soda_bread recipeIngredient "1 teaspoon salt" cookbook:whole_wheat_irish_soda_bread recipeIngredient "2 cups buttermilk" cookbook:whole_wheat_irish_soda_bread recipeIngredient "2 cups flour" cookbook:whole_wheat_irish_soda_bread recipeIngredient "2 cups whole-wheat" cookbook:whole_wheat_irish_soda_bread recipeInstructions ["Preheat oven to 325\u00b0F, 165\u00b0C, gasmark 3.","Use cooking spray or grease and then lightly flour a 9x5x3 inch baking pan.","Combine flour, baking soda, and salt in a large mixing bowl.","Form a cavity in the middle.","Pour in the buttermilk.","Mix until just moistened. ''Too much mixing will make it tough.''","Gently shape the dough to fit pan.","Cut the top at least three times with a knife.","Bake for 65-70 minutes, or until a toothpick inserted in the bread comes out clean.","Cool on a wire rack.","Wrap in tea-towel or foil several hours or overnight for best flavor."] cookbook:whole_wheat_irish_soda_bread recipeNotes "* If you're in a hurry, bake at 375\u00b0F for 35-40 minutes. * I usually substitute a tablespoon of lemon juice or vinegar in milk for the buttermilk. * "Baker's Secret" is a brand of cooking spray that includes the flour. " cookbook:whole_wheat_irish_soda_bread recipeYield 12 cookbook:whole_wheat_irish_soda_bread totalTime "1 hour" cookbook:whole_wheat_irish_soda_bread type cookbook:recipes cookbook:whole_wheat_irish_soda_bread url https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Irish_Soda_Bread cookbook:whole_wheat_pancakes label "whole wheat pancakes" cookbook:whole_wheat_pancakes label "whole-wheat pancakes" cookbook:whole_wheat_pancakes name "Whole Wheat Pancakes" cookbook:whole_wheat_pancakes name "Whole-Wheat Pancakes" cookbook:whole_wheat_pancakes recipeCategory category:breakfast_recipes cookbook:whole_wheat_pancakes recipeCategory category:pancake_recipes cookbook:whole_wheat_pancakes recipeCategory category:pan_fried_recipes cookbook:whole_wheat_pancakes recipeCookingTechnique cookbook:frying cookbook:whole_wheat_pancakes recipeCuisine cookbook:vegan_cuisine cookbook:whole_wheat_pancakes recipeFoodstuff cookbook:baking_powder cookbook:whole_wheat_pancakes recipeFoodstuff cookbook:egg cookbook:whole_wheat_pancakes recipeFoodstuff cookbook:flour cookbook:whole_wheat_pancakes recipeFoodstuff cookbook:milk cookbook:whole_wheat_pancakes recipeFoodstuff cookbook:oil_and_fat cookbook:whole_wheat_pancakes recipeFoodstuff cookbook:salt cookbook:whole_wheat_pancakes recipeFoodstuff cookbook:sugar cookbook:whole_wheat_pancakes recipeFoodstuff cookbook:whole_wheat_flour cookbook:whole_wheat_pancakes recipeIngredient "1/4 teaspoon (5.5 g) salt" cookbook:whole_wheat_pancakes recipeIngredient "1 cup (130 g) whole wheat flour" cookbook:whole_wheat_pancakes recipeIngredient "1 cup (250 ml) milk" cookbook:whole_wheat_pancakes recipeIngredient "1 egg" cookbook:whole_wheat_pancakes recipeIngredient "1 tablespoon (14 g) common granulated sugar" cookbook:whole_wheat_pancakes recipeIngredient "2 tablespoons (30 ml) oil" cookbook:whole_wheat_pancakes recipeIngredient "2 teaspoons (8 g) baking powder" cookbook:whole_wheat_pancakes recipeIngredient "additional oil for frying" cookbook:whole_wheat_pancakes recipeInstructions ["Oil a [[frying pan]].","Mix the dry ingredients in one bowl.","In another bowl, scramble the egg, then add the other wet (liquid) ingredients. This includes the 2 tablespoons of oil.","Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.","Heat the frying pan to medium temperature. The pan is hot enough when a drop of water dances around rather than simply boiling away.","With a spoon, pour a pancake about 10 cm (4 inches) in diameter, using about 60 ml (a 1\/4 cup) of [[batter]]. See below for making large and very large ones in a regular frying pan-","The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake.","When the pancake looks done, this is golden colour, remove it and start another one."] cookbook:whole_wheat_pancakes type cookbook:recipes cookbook:whole_wheat_pancakes url https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Pancakes cookbook:whole_wheat_pancakes url https://en.wikibooks.org/wiki/Cookbook:Whole-Wheat_Pancakes cookbook:whole_wheat_pancakes_(vegan) difficulty 2 cookbook:whole_wheat_pancakes_(vegan) label "whole wheat vegan" cookbook:whole_wheat_pancakes_(vegan) name "Whole Wheat Pancakes (Vegan)" cookbook:whole_wheat_pancakes_(vegan) recipeCategory category:breakfast_recipes cookbook:whole_wheat_pancakes_(vegan) recipeCategory category:easy_recipes cookbook:whole_wheat_pancakes_(vegan) recipeCategory category:pancake_recipes cookbook:whole_wheat_pancakes_(vegan) recipeCategory category:pan_fried_recipes cookbook:whole_wheat_pancakes_(vegan) recipeCategory category:vegan_recipes cookbook:whole_wheat_pancakes_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:whole_wheat_pancakes_(vegan) recipeFoodstuff cookbook:baking_powder cookbook:whole_wheat_pancakes_(vegan) recipeFoodstuff cookbook:brown_sugar cookbook:whole_wheat_pancakes_(vegan) recipeFoodstuff cookbook:cinnamon cookbook:whole_wheat_pancakes_(vegan) recipeFoodstuff cookbook:flour cookbook:whole_wheat_pancakes_(vegan) recipeFoodstuff cookbook:jaggery cookbook:whole_wheat_pancakes_(vegan) recipeFoodstuff cookbook:oil_and_fat cookbook:whole_wheat_pancakes_(vegan) recipeFoodstuff cookbook:whole_wheat_flour cookbook:whole_wheat_pancakes_(vegan) recipeIngredient "1/2 teaspoon baking powder" cookbook:whole_wheat_pancakes_(vegan) recipeIngredient "1 teaspoon cinnamon powder" cookbook:whole_wheat_pancakes_(vegan) recipeIngredient "2 cups soy milk" cookbook:whole_wheat_pancakes_(vegan) recipeIngredient "2 cups whole wheat flour" cookbook:whole_wheat_pancakes_(vegan) recipeIngredient "2 tablespoons brown sugar / jaggery" cookbook:whole_wheat_pancakes_(vegan) recipeIngredient "4 tablespoons oil" cookbook:whole_wheat_pancakes_(vegan) recipeInstructions ["Mix all dry ingredients: flour, baking powder, and sugar.","Mix soy milk into the dry ingredients.","Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.","Pour pancake batter on griddle to form 2- to 3-inch circles. Bubbles should start forming.","When the underside is light brown, flip the pancake.","When the other side is light brown, serve.","For lighter pancakes use half white, and half whole wheat flour"] cookbook:whole_wheat_pancakes_(vegan) recipeYield 13 pancakes cookbook:whole_wheat_pancakes_(vegan) totalTime "20 minutes" cookbook:whole_wheat_pancakes_(vegan) type cookbook:recipes cookbook:whole_wheat_pancakes_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Pancakes_(Vegan) cookbook:whole_wheat_waffles difficulty 1 cookbook:whole_wheat_waffles label "whole wheat waffles" cookbook:whole_wheat_waffles name "Whole Wheat Waffles" cookbook:whole_wheat_waffles recipeCategory category:breakfast_recipes cookbook:whole_wheat_waffles recipeCategory category:egg_recipes cookbook:whole_wheat_waffles recipeCategory category:nutmeg_recipes cookbook:whole_wheat_waffles recipeCategory category:very_easy_recipes cookbook:whole_wheat_waffles recipeCategory category:waffle_recipes cookbook:whole_wheat_waffles recipeCookingTechnique cookbook:baking cookbook:whole_wheat_waffles recipeEquipment cookbook:waffle_iron cookbook:whole_wheat_waffles recipeFoodstuff cookbook:baking_powder cookbook:whole_wheat_waffles recipeFoodstuff cookbook:egg cookbook:whole_wheat_waffles recipeFoodstuff cookbook:milk cookbook:whole_wheat_waffles recipeFoodstuff cookbook:nutmeg cookbook:whole_wheat_waffles recipeFoodstuff cookbook:salt cookbook:whole_wheat_waffles recipeFoodstuff cookbook:sugar cookbook:whole_wheat_waffles recipeFoodstuff cookbook:vegetable_oil cookbook:whole_wheat_waffles recipeFoodstuff cookbook:whole_wheat_flour cookbook:whole_wheat_waffles recipeIngredient "½ cup vegetable oil" cookbook:whole_wheat_waffles recipeIngredient "1 ¼ cups whole wheat flour" cookbook:whole_wheat_waffles recipeIngredient "1 cup wheat germ" cookbook:whole_wheat_waffles recipeIngredient "1 tablespoon baking powder" cookbook:whole_wheat_waffles recipeIngredient "1 tablespoon nutmeg" cookbook:whole_wheat_waffles recipeIngredient "1 teaspoon salt" cookbook:whole_wheat_waffles recipeIngredient "2 cups milk" cookbook:whole_wheat_waffles recipeIngredient "2 eggs" cookbook:whole_wheat_waffles recipeIngredient "2 tablespoons sugar" cookbook:whole_wheat_waffles recipeInstructions ["Heat waffle iron to "waffle," until light goes out.","Combine dry ingredients and mix.","Add milk, vegetable oil, and eggs, mix until smooth.","Pour 1 cup of batter on oiled waffle iron grids, bake 5 minutes or until light goes out."] cookbook:whole_wheat_waffles recipeNotes "* Generally served with butter melted on top, then sweet syrup. * Fruit may be spread on top. " cookbook:whole_wheat_waffles recipeYield four 4 section waffles cookbook:whole_wheat_waffles totalTime "prep 10 minutes<br>then 5 minutes per waffle" cookbook:whole_wheat_waffles type cookbook:recipes cookbook:whole_wheat_waffles url https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Waffles cookbook:wiejska difficulty 5 cookbook:wiejska label "kielbasa" cookbook:wiejska label "wiejska" cookbook:wiejska name "Wiejska" cookbook:wiejska recipeCategory category:meat_recipes cookbook:wiejska recipeCategory category:polish_recipes cookbook:wiejska recipeCategory category:pork_recipes cookbook:wiejska recipeCategory category:sausage_recipes cookbook:wiejska recipeCategory category:smoked_recipes cookbook:wiejska recipeCategory category:veal_recipes cookbook:wiejska recipeCategory category:very_difficult_recipes cookbook:wiejska recipeCuisine cookbook:cuisine_of_poland cookbook:wiejska recipeFoodstuff cookbook:garlic cookbook:wiejska recipeFoodstuff cookbook:marjoram cookbook:wiejska recipeFoodstuff cookbook:mustard cookbook:wiejska recipeFoodstuff cookbook:pepper cookbook:wiejska recipeFoodstuff cookbook:pork cookbook:wiejska recipeFoodstuff cookbook:salt cookbook:wiejska recipeFoodstuff cookbook:sausage_casing cookbook:wiejska recipeFoodstuff cookbook:veal cookbook:wiejska recipeIngredient "1 1/2 lbs, lean boneless pork" cookbook:wiejska recipeIngredient "1/2 lb. boneless veal (optional)" cookbook:wiejska recipeIngredient "1/4 cup crushed ice" cookbook:wiejska recipeIngredient "1 Tbsp. mustard seed" cookbook:wiejska recipeIngredient "1 tsp. marjoram" cookbook:wiejska recipeIngredient "1 tsp. pepper" cookbook:wiejska recipeIngredient "1 tsp. salt" cookbook:wiejska recipeIngredient "2-3 cloves garlic, crushed" cookbook:wiejska recipeIngredient "sausage casing" cookbook:wiejska recipeYield ? cookbook:wiejska totalTime "3 hours" cookbook:wiejska type cookbook:recipes cookbook:wiejska url https://en.wikibooks.org/wiki/Cookbook:Wiejska cookbook:wiener_schnitzel label "wiener schnitzel" cookbook:wild_boar label "wild boar" cookbook:wild_onion label "wild onion" cookbook:wild_rice label "wild rice" cookbook:wild_rice name "Wild Rice" cookbook:wild_rice type cookbook:cereals cookbook:wild_rice type cookbook:ingredients cookbook:wild_rice url https://en.wikibooks.org/wiki/Cookbook:Wild_Rice cookbook:wild_spinach_and_lemon_salad difficulty 3 cookbook:wild_spinach_and_lemon_salad label "wild spinach and lemon salad" cookbook:wild_spinach_and_lemon_salad name "Wild Spinach and Lemon Salad" cookbook:wild_spinach_and_lemon_salad recipeCategory category:lemon_recipes cookbook:wild_spinach_and_lemon_salad recipeCategory category:medium_difficulty_recipes cookbook:wild_spinach_and_lemon_salad recipeCategory category:middle_eastern_recipes cookbook:wild_spinach_and_lemon_salad recipeCategory category:recipes_with_images cookbook:wild_spinach_and_lemon_salad recipeCategory category:salad_recipes cookbook:wild_spinach_and_lemon_salad recipeCategory category:spinach_recipes cookbook:wild_spinach_and_lemon_salad recipeCategory category:vegan_recipes cookbook:wild_spinach_and_lemon_salad recipeCuisine cookbook:middle_eastern_cuisines cookbook:wild_spinach_and_lemon_salad recipeCuisine cookbook:vegan_cuisine cookbook:wild_spinach_and_lemon_salad recipeFoodstuff cookbook:lemon cookbook:wild_spinach_and_lemon_salad recipeFoodstuff cookbook:lime cookbook:wild_spinach_and_lemon_salad recipeFoodstuff cookbook:olive_oil cookbook:wild_spinach_and_lemon_salad recipeFoodstuff cookbook:pepper cookbook:wild_spinach_and_lemon_salad recipeFoodstuff cookbook:salt cookbook:wild_spinach_and_lemon_salad recipeFoodstuff cookbook:spinach cookbook:wild_spinach_and_lemon_salad recipeFoodstuff cookbook:sumak cookbook:wild_spinach_and_lemon_salad recipeIngredient "black pepper" cookbook:wild_spinach_and_lemon_salad recipeIngredient "lemon or lime" cookbook:wild_spinach_and_lemon_salad recipeIngredient "olive oil" cookbook:wild_spinach_and_lemon_salad recipeIngredient "salt" cookbook:wild_spinach_and_lemon_salad recipeIngredient "spinach" cookbook:wild_spinach_and_lemon_salad recipeIngredient "sumak" cookbook:wild_spinach_and_lemon_salad recipeInstructions ["Clean the spinach leaves and remove stems.","Poach leaves in boiling water for 2-3 minutes.","Rinse in cold water.","Wash lemon thoroughly.","Slice lemon paper-thin with sharp knife.","Arrange plate circularly: loosely place a small bunch of leaves, then a slice of lemon, and so on.","Sprinkle with coarse ground black pepper, salt and sumak."] cookbook:wild_spinach_and_lemon_salad recipeYield ? cookbook:wild_spinach_and_lemon_salad totalTime "30 minutes" cookbook:wild_spinach_and_lemon_salad type cookbook:recipes cookbook:wild_spinach_and_lemon_salad url https://en.wikibooks.org/wiki/Cookbook:Wild_Spinach_and_Lemon_Salad cookbook:wilted_greens difficulty 1 cookbook:wilted_greens label "wilted greens" cookbook:wilted_greens name "Wilted Greens" cookbook:wilted_greens recipeCategory category:fried_recipes cookbook:wilted_greens recipeCategory category:recipes_with_metric_units cookbook:wilted_greens recipeCategory category:side_dish_recipes cookbook:wilted_greens recipeCategory category:vegetable_recipes cookbook:wilted_greens recipeCategory category:vegetarian_recipes cookbook:wilted_greens recipeCategory category:very_easy_recipes cookbook:wilted_greens recipeIngredient "½ to 1 T unsalted butter" cookbook:wilted_greens recipeIngredient "1 head (3-4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard)" cookbook:wilted_greens recipeIngredient "1 T chopped garlic or shallots" cookbook:wilted_greens recipeIngredient "1 to 2 T olive oil" cookbook:wilted_greens recipeIngredient "soy sauce" cookbook:wilted_greens recipeInstructions ["Rinse greens thoroughly.","Melt butter and olive oil in a wok or saut\u00e9 pan over medium-high heat.","Add garlic and saut\u00e9 until golden.","Stir in tat soi and cook - stirring constantly - until lightly wilted.","Remove from heat and cover, allowing the greens to steam in the pan for a minute or two.","When ready to serve, toss with about 1T of soy sauce."] cookbook:wilted_greens recipeYield 2 cookbook:wilted_greens totalTime "5-10 minutes" cookbook:wilted_greens type cookbook:recipes cookbook:wilted_greens url https://en.wikibooks.org/wiki/Cookbook:Wilted_Greens cookbook:windsor_pudding label "windsor pudding" cookbook:windsor_pudding name "Windsor pudding" cookbook:windsor_pudding name "Windsor Pudding" cookbook:windsor_pudding recipeCategory category:recipes_with_metric_units cookbook:windsor_pudding recipeIngredient "1/2 pound (225g) of chopped apples" cookbook:windsor_pudding recipeIngredient "1/2 pound (225g) of currants" cookbook:windsor_pudding recipeIngredient "1/2 pound (225g) of raisins" cookbook:windsor_pudding recipeIngredient "1/2 pound (225g) of shredded suet" cookbook:windsor_pudding recipeIngredient "5 eggs" cookbook:windsor_pudding recipeIngredient "French roll" cookbook:windsor_pudding recipeIngredient "Glass of rich, sweet wine" cookbook:windsor_pudding recipeIngredient "Rind of a lemon" cookbook:windsor_pudding recipeIngredient "Small amount of nutmeg" cookbook:windsor_pudding recipeInstructions ["Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon.","Add to these half a pound of chopped apples, half a pound of currants, clean washed and dried, half a pound of jar raisins, stoned and chopped, a glass of rich sweet wine, and 5 eggs, beaten with a little salt.","Mix all thoroughly together, and boil it in a basin or mould for three hours.","Sift fine sugar over it when sent to table, and pour whitewine sauce into the dish."] cookbook:windsor_pudding type cookbook:recipes cookbook:windsor_pudding url https://en.wikibooks.org/wiki/Cookbook:Windsor_pudding cookbook:windsor_pudding url https://en.wikibooks.org/wiki/Cookbook:Windsor_Pudding cookbook:wineberry label "wineberry" cookbook:wine_braised_shortribs name "Wine Braised Shortribs" cookbook:wine_braised_shortribs recipeCategory category:beef_recipes cookbook:wine_braised_shortribs recipeCategory category:braised_recipes cookbook:wine_braised_shortribs recipeCategory category:main_course_recipes cookbook:wine_braised_shortribs recipeCategory category:potato_recipes cookbook:wine_braised_shortribs recipeCategory category:stew_recipes cookbook:wine_braised_shortribs recipeCategory category:wine_recipes cookbook:wine_braised_shortribs recipeIngredient "1 1/2 pounds red potatoes, quartered but left unpeeled" cookbook:wine_braised_shortribs recipeIngredient "1/4 cup beef broth" cookbook:wine_braised_shortribs recipeIngredient "1/4 cup Worcestershire sauce" cookbook:wine_braised_shortribs recipeIngredient "1 large onion, diced" cookbook:wine_braised_shortribs recipeIngredient "1 tbsp smoked paprika" cookbook:wine_braised_shortribs recipeIngredient "2 cups red wine" cookbook:wine_braised_shortribs recipeIngredient "2 tbsp finely chopped rosemary" cookbook:wine_braised_shortribs recipeIngredient "2 tbsp olive oil, divided" cookbook:wine_braised_shortribs recipeIngredient "3 pounds English-cut shortribs" cookbook:wine_braised_shortribs recipeIngredient "3 tbsp tomato paste" cookbook:wine_braised_shortribs recipeIngredient "Salt and freshly ground black pepper" cookbook:wine_braised_shortribs recipeInstructions ["Heat a 6-quart Dutch oven over medium high heat. Add oil and heat for one more minute.","Season shortribs with salt and freshly ground black pepper. Add to Dutch oven and cook until deeply browned on all sides. Remove and keep warm.","Add remaining oil and onion and saut\u00e9 until lightly browned at the edges. Add potatoes, shortribs, and remaining ingredients except rosemary.","Place in a cold oven then turn oven to 250\u00b0F and bake for 5 1\/2 hours.","Remove and skim fat. Serve sprinkled with rosemary."] cookbook:wine_braised_shortribs type cookbook:recipes cookbook:wine_braised_shortribs url https://en.wikibooks.org/wiki/Cookbook:Wine_Braised_Shortribs cookbook:wine_glazed_pork_chops name "Wine Glazed Pork Chops" cookbook:wine_glazed_pork_chops recipeCategory category:grilled_recipes cookbook:wine_glazed_pork_chops recipeCategory category:main_course_recipes cookbook:wine_glazed_pork_chops recipeCategory category:pork_chop_recipes cookbook:wine_glazed_pork_chops recipeCategory category:wine_recipes cookbook:wine_glazed_pork_chops recipeIngredient "1/2 cup Chop Rub" cookbook:wine_glazed_pork_chops recipeIngredient "1/4 cup butter, divided" cookbook:wine_glazed_pork_chops recipeIngredient "1 cup red wine" cookbook:wine_glazed_pork_chops recipeIngredient "4 thick cut bone-in pork rib chops" cookbook:wine_glazed_pork_chops recipeIngredient "Cider vinegar, as needed" cookbook:wine_glazed_pork_chops recipeInstructions ["Brush pork chops generously with cider vinegar. Season pork with Rub, patting down slightly.","Bring wine to a boil over high heat in a large saucepan and ignite. Cook until reduced by half. Add butter, 1 tbsp at a time while whisking, until all butter has melted.","Grill pork chops over high heat 2 minutes, brushing with wine mixture, then twist 90\u00b0 and cook for 2 minutes, brushing. Flip and repeat 1 more time.","Remove and let rest 5 minutes. Serve with remaining wine mixture."] cookbook:wine_glazed_pork_chops type cookbook:recipes cookbook:wine_glazed_pork_chops url https://en.wikibooks.org/wiki/Cookbook:Wine_Glazed_Pork_Chops cookbook:wine label "burgundy" cookbook:wine label "cabernet sauvignon" cookbook:wine label "chablis" cookbook:wine label "chablis white wine" cookbook:wine label "cooking wine" cookbook:wine label "dry white wine" cookbook:wine label "grape wine" cookbook:wine label "moscatel wine" cookbook:wine label "red" cookbook:wine label "red wine" cookbook:wine label "rice wine" cookbook:wine label "riesling wine" cookbook:wine label "sherry" cookbook:wine label "vermouth" cookbook:wine label "white wine" cookbook:wine label "wine" cookbook:wine label "wines" cookbook:wine name "Red Wine" cookbook:wine name "White Wine" cookbook:wine name "Wine" cookbook:wine-roasted_pork_roast difficulty 3 cookbook:wine-roasted_pork_roast name "Wine-Roasted Pork Roast" cookbook:wine-roasted_pork_roast recipeCategory category:american_recipes cookbook:wine-roasted_pork_roast recipeCategory category:braised_recipes cookbook:wine-roasted_pork_roast recipeCategory category:camping_recipes cookbook:wine-roasted_pork_roast recipeCategory category:main_course_recipes cookbook:wine-roasted_pork_roast recipeCategory category:meat_recipes cookbook:wine-roasted_pork_roast recipeCategory category:medium_difficulty_recipes cookbook:wine-roasted_pork_roast recipeCategory category:pork_recipes cookbook:wine-roasted_pork_roast recipeCategory category:wine_recipes cookbook:wine-roasted_pork_roast recipeCookingTechnique cookbook:chopping cookbook:wine-roasted_pork_roast recipeCookingTechnique cookbook:sautéing cookbook:wine-roasted_pork_roast recipeCuisine cookbook:cuisine_of_the_united_states cookbook:wine-roasted_pork_roast recipeCuisine cookbook:louisiana_creole_cuisine cookbook:wine-roasted_pork_roast recipeCuisine cookbook:new_england_cuisine cookbook:wine-roasted_pork_roast recipeEquipment cookbook:dutch_oven cookbook:wine-roasted_pork_roast recipeFoodstuff cookbook:olive_oil cookbook:wine-roasted_pork_roast recipeFoodstuff cookbook:onion cookbook:wine-roasted_pork_roast recipeFoodstuff cookbook:pork cookbook:wine-roasted_pork_roast recipeFoodstuff cookbook:wine cookbook:wine-roasted_pork_roast recipeIngredient "1½ cups red wine" cookbook:wine-roasted_pork_roast recipeIngredient "1 large red onion, chopped" cookbook:wine-roasted_pork_roast recipeIngredient "2 tablespoons Montreal steak seasoning" cookbook:wine-roasted_pork_roast recipeIngredient "2 tablespoons olive oil" cookbook:wine-roasted_pork_roast recipeIngredient "4 to 5-pound boneless pork loin roast" cookbook:wine-roasted_pork_roast recipeInstructions ["Heat olive oil in 10-inch Dutch oven over campfire.","Rub seasoning on roast.","Add roast to Dutch oven, turning to brown on all sides.","Add onion, saut\u00e9 5 minutes.","Pour wine over roast.","Cover and cook slowly for three hours over fire."] cookbook:wine-roasted_pork_roast recipeYield 6 cookbook:wine-roasted_pork_roast totalTime "4 hours" cookbook:wine-roasted_pork_roast type cookbook:recipes cookbook:wine-roasted_pork_roast url https://en.wikibooks.org/wiki/Cookbook:Wine-Roasted_Pork_Roast cookbook:wine type bartending/cocktails cookbook:wine type cookbook:ingredients cookbook:wine url https://en.wikibooks.org/wiki/Cookbook:Red_Wine cookbook:wine url https://en.wikibooks.org/wiki/Cookbook:White_Wine cookbook:wine url https://en.wikibooks.org/wiki/Cookbook:Wine cookbook:winkle label "winkle" cookbook:winter_ingredients type cookbook:ingredients_by_seasonality cookbook:winter_menu name "Winter Menu" cookbook:winter_menu recipeCategory category:menus cookbook:winter_menu type cookbook:menus cookbook:winter_menu type cookbook:recipes cookbook:winter_menu url https://en.wikibooks.org/wiki/Cookbook:Winter_Menu cookbook:wisconsin_ackawi_cheese_triangles difficulty 1 cookbook:wisconsin_ackawi_cheese_triangles name "Wisconsin Ackawi Cheese Triangles" cookbook:wisconsin_ackawi_cheese_triangles recipeCategory category:american_recipes cookbook:wisconsin_ackawi_cheese_triangles recipeCategory category:appetizer_recipes cookbook:wisconsin_ackawi_cheese_triangles recipeCategory category:baking_recipes cookbook:wisconsin_ackawi_cheese_triangles recipeCategory category:cheese_recipes cookbook:wisconsin_ackawi_cheese_triangles recipeCategory category:midwestern_u.s._recipes cookbook:wisconsin_ackawi_cheese_triangles recipeCategory category:pastry_recipes cookbook:wisconsin_ackawi_cheese_triangles recipeCategory category:recipes_with_metric_units cookbook:wisconsin_ackawi_cheese_triangles recipeCategory category:very_easy_recipes cookbook:wisconsin_ackawi_cheese_triangles recipeCuisine cookbook:cuisine_of_the_united_states cookbook:wisconsin_ackawi_cheese_triangles recipeCuisine cookbook:louisiana_creole_cuisine cookbook:wisconsin_ackawi_cheese_triangles recipeCuisine cookbook:midwestern_cuisine cookbook:wisconsin_ackawi_cheese_triangles recipeCuisine cookbook:new_england_cuisine cookbook:wisconsin_ackawi_cheese_triangles recipeIngredient "1/2 cup (120 ml) chopped fresh parsley" cookbook:wisconsin_ackawi_cheese_triangles recipeIngredient "1/4 (1.25 ml) teaspoon ground red pepper" cookbook:wisconsin_ackawi_cheese_triangles recipeIngredient "1/4 cup (60 ml) chopped onion" cookbook:wisconsin_ackawi_cheese_triangles recipeIngredient "1 egg white, slightly beaten" cookbook:wisconsin_ackawi_cheese_triangles recipeIngredient "2 sheets frozen puff pastry," cookbook:wisconsin_ackawi_cheese_triangles recipeIngredient "thawed 2 cups (8 ounces) (about 225 g) in shredded Wisconsin Ackawi cheese" cookbook:wisconsin_ackawi_cheese_triangles recipeInstructions ["Combine cheese, parsley, onion, egg white and red pepper; set aside.","On a lightly floured surface, roll 1 sheet pastry into a 12x12 inch (30 cm x 30 cm) square; cut into 16 3x3 inch (7.5 cm x 7.5 cm (in quarters, both directions)) squares.","Place 1 tablespoon (15 ml) cheese mixture on each square; fold pastry over each filling, forming a triangle. Seal edges with tines of a fork; place on an ungreased baking sheet.","Bake at 400\u00b0F (200\u00b0C) for 10 minutes or until golden brown. Repeat process with second sheet of puff pastry.","Serve warm."] cookbook:wisconsin_ackawi_cheese_triangles recipeYield 32 cookbook:wisconsin_ackawi_cheese_triangles totalTime "20 minutes" cookbook:wisconsin_ackawi_cheese_triangles type cookbook:recipes cookbook:wisconsin_ackawi_cheese_triangles url https://en.wikibooks.org/wiki/Cookbook:Wisconsin_Ackawi_Cheese_Triangles cookbook:wok label "wok" cookbook:wok label "woks" cookbook:wok name "Wok" cookbook:wok type cookbook:cookbook/equipment cookbook:wok url https://en.wikibooks.org/wiki/Cookbook:Wok cookbook:wolfberry label "wolfberry" cookbook:wonton_ramen label "wonton ramen" cookbook:wonton_soup label "wontons" cookbook:wonton_soup label "wonton soup" cookbook:wonton_soup name "Wonton Soup" cookbook:wonton_soup recipeCategory category:boiled_recipes cookbook:wonton_soup recipeCategory category:chicken_recipes cookbook:wonton_soup recipeCategory category:chinese_recipes cookbook:wonton_soup recipeCategory category:dumpling_recipes cookbook:wonton_soup recipeCategory category:east_asian_recipes cookbook:wonton_soup recipeCategory category:pork_recipes cookbook:wonton_soup recipeCategory category:recipes_with_images cookbook:wonton_soup recipeCategory category:soup_recipes cookbook:wonton_soup recipeCookingTechnique cookbook:frying cookbook:wonton_soup recipeCuisine cookbook:cuisine_of_china cookbook:wonton_soup recipeCuisine cookbook:east_asian_cuisines cookbook:wonton_soup recipeFoodstuff cookbook:bean_sprout cookbook:wonton_soup recipeFoodstuff cookbook:bok_choy cookbook:wonton_soup recipeFoodstuff cookbook:broccoli cookbook:wonton_soup recipeFoodstuff cookbook:broth cookbook:wonton_soup recipeFoodstuff cookbook:celery cookbook:wonton_soup recipeFoodstuff cookbook:chicken cookbook:wonton_soup recipeFoodstuff cookbook:ginger cookbook:wonton_soup recipeFoodstuff cookbook:meat_and_poultry cookbook:wonton_soup recipeFoodstuff cookbook:oil_and_fat cookbook:wonton_soup recipeFoodstuff cookbook:pork cookbook:wonton_soup recipeFoodstuff cookbook:sesame_oil cookbook:wonton_soup recipeFoodstuff cookbook:soy_sauce cookbook:wonton_soup recipeFoodstuff cookbook:spinach cookbook:wonton_soup recipeIngredient "bamboo shoots" cookbook:wonton_soup recipeIngredient "bean sprouts" cookbook:wonton_soup recipeIngredient "bok choy, or celery and perhaps spinach" cookbook:wonton_soup recipeIngredient "broccoli" cookbook:wonton_soup recipeIngredient "chicken broth, dashi, or plain miso soup broth" cookbook:wonton_soup recipeIngredient "meat or poultry (suggested: chicken or pork)" cookbook:wonton_soup recipeIngredient "oil to fry the filling, possibly including sesame oil" cookbook:wonton_soup recipeIngredient "powdered ginger" cookbook:wonton_soup recipeIngredient "soy sauce" cookbook:wonton_soup recipeIngredient "wonton wrappers, or egg roll wrappers cut into quarters" cookbook:wonton_soup type cookbook:recipes cookbook:wonton_soup url https://en.wikibooks.org/wiki/Cookbook:Wonton_Soup cookbook:wonton_wrapper label "wonton skins" cookbook:wonton_wrapper label "wonton wrapper" cookbook:wonton_wrapper label "wonton wrapper recipe" cookbook:wonton_wrapper label "wonton wrappers" cookbook:wonton_wrapper name "Wonton Wrapper" cookbook:wonton_wrapper recipeCategory category:chinese_recipes cookbook:wonton_wrapper recipeCategory category:pastry_recipes cookbook:wonton_wrapper recipeCategory category:recipes_with_metric_units cookbook:wonton_wrapper recipeCuisine cookbook:cuisine_of_china cookbook:wonton_wrapper recipeFoodstuff cookbook:egg cookbook:wonton_wrapper recipeFoodstuff cookbook:flour cookbook:wonton_wrapper recipeFoodstuff cookbook:salt cookbook:wonton_wrapper recipeIngredient "1/3-1/2 cups water" cookbook:wonton_wrapper recipeIngredient "1 egg" cookbook:wonton_wrapper recipeIngredient "1 teaspoon salt" cookbook:wonton_wrapper recipeIngredient "2 cups flour" cookbook:wonton_wrapper recipeInstructions ["Sift flour and salt into a large bowl; create a well-like indentation in the center.","Beat egg lightly, pour into indentation in the flour and mix well.","Sprinkle with cold water, wet your hands and knead the mixture into a smooth dough.","Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.","Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.","Cut dough in 2 to 3 inch (5 - 7.5 cm) strips, flour lightly then stack one on top of the other and cut the strips into 2 to 3 inch (5 - 7.5 cm) squares.","Place skins on tray and cover with a damp cloth until ready to use.","Potsticker (Gyoza) (circles are best; hexagons may make sense)","Wonton Soup","Egg Roll (make 7" (18 cm) squares)"] cookbook:wonton_wrapper type cookbook:recipes cookbook:wonton_wrapper url https://en.wikibooks.org/wiki/Cookbook:Wonton_Wrapper cookbook:wooden_spoon label "wooden spoon" cookbook:wooden_spoon name "Wooden Spoon" cookbook:wooden_spoon type cookbook:cookbook/equipment cookbook:wooden_spoon url https://en.wikibooks.org/wiki/Cookbook:Wooden_Spoon cookbook:worcestershire_sauce label "worcester" cookbook:worcestershire_sauce label "worcestershire" cookbook:worcestershire_sauce label "worcestershire sauce" cookbook:worcestershire_sauce label "worcestershire sauce©" cookbook:worcestershire_sauce name "Worcestershire Sauce" cookbook:worcestershire_sauce type cookbook:ingredients cookbook:worcestershire_sauce url https://en.wikibooks.org/wiki/Cookbook:Worcestershire_Sauce cookbook:wow-wow_sauce name "Wow-Wow sauce" cookbook:wow-wow_sauce name "Wow-Wow Sauce" cookbook:wow-wow_sauce recipeCategory category:sauce_recipes cookbook:wow-wow_sauce recipeIngredient "Beef broth" cookbook:wow-wow_sauce recipeIngredient "Butter" cookbook:wow-wow_sauce recipeIngredient "Flour" cookbook:wow-wow_sauce recipeIngredient "Mushroom ketchup" cookbook:wow-wow_sauce recipeIngredient "Mustard" cookbook:wow-wow_sauce recipeIngredient "Parsley" cookbook:wow-wow_sauce recipeIngredient "Pickled cucumbers or walnuts" cookbook:wow-wow_sauce recipeIngredient "Port wine" cookbook:wow-wow_sauce recipeIngredient "Vinegar" cookbook:wow-wow_sauce recipeInstructions ["Chop parsley leaves finely","Take two or three pickled cucumbers, or walnuts, and divide into small squares","Put a piece of butter as big as an egg into a saucepan, when it is melted, stir in a tablespoonful of fine flour, and half a pint of the broth of the beef","Add a tablespoonful of vinegar, one of mushroom ketchup, or port wine, or both, and a tablespoonful of mustard","Simmer together until it is as thick as you wish","Put in the parsley and pickles and warm them","''The Cook's Oracle'' by Kitchiner","[http:\/\/www.freaknet.org\/martin\/books\/Oracle\/800x600\/152.html The recipe in ''The Cook's Oracle'']<\/text>"] cookbook:wow-wow_sauce type cookbook:recipes cookbook:wow-wow_sauce url https://en.wikibooks.org/wiki/Cookbook:Wow-Wow_sauce cookbook:wow-wow_sauce url https://en.wikibooks.org/wiki/Cookbook:Wow-Wow_Sauce cookbook:wrap label "wraps" cookbook:wurstsalat label "wurstsalat" cookbook:xanthan_gum label "xanthan gum" cookbook:xanthan_gum name "Xanthan gum" cookbook:xanthan_gum name "Xanthan Gum" cookbook:xanthan_gum type cookbook:ingredients cookbook:xanthan_gum url https://en.wikibooks.org/wiki/Cookbook:Xanthan_gum cookbook:xanthan_gum url https://en.wikibooks.org/wiki/Cookbook:Xanthan_Gum cookbook:xató name "Xató" cookbook:xató recipeCategory category:fish_recipes cookbook:xató recipeCategory category:recipes_with_metric_units cookbook:xató recipeCategory category:spanish_recipes cookbook:xató recipeCuisine cookbook:cuisine_of_spain cookbook:xató recipeInstructions ["In a mortar, crush the following ingredients for the sauce: the almonds, the hazelnuts, the anchovies from which salt has been removed, the garlic cloves, the nyores pulp, the chili (optional), the salt, the fried bread slices (you can soak them in vinegar or put the vinegar separately), vinegar, and salt.","Mix the result with olive oil.","Wash and soak the curly endives in water.","Take the salt off the anchovies, the salty tuna, and the cod \u2013 rip the last two out \u2013 and mix them with the curly endive in a bowl.","Add the olives.","Add the sauce.","Mix it up well, so all the ingredients are impregnated with sauce and serve trying to build up some sort of curly endive castle (ch\u00e2teau)."] cookbook:xató type cookbook:recipes cookbook:xató url https://en.wikibooks.org/wiki/Cookbook:Xató cookbook:xiang_cuisine label "xiang cuisine" cookbook:xinjiang_cuisine label "xinjiang cuisine" cookbook:xinjiang_cuisine name "Xinjiang cuisine" cookbook:xinjiang_cuisine name "Xinjiang Cuisine" cookbook:xinjiang_cuisine type cookbook:cuisines cookbook:xinjiang_cuisine url https://en.wikibooks.org/wiki/Cookbook:Xinjiang_cuisine cookbook:xinjiang_cuisine url https://en.wikibooks.org/wiki/Cookbook:Xinjiang_Cuisine cookbook:x label "x" cookbook:xocolatl name "Xocolatl" cookbook:xocolatl recipeCategory category:beverage_recipes cookbook:xocolatl recipeCategory category:chocolate_recipes cookbook:xocolatl recipeIngredient "1/2 cup cornmeal" cookbook:xocolatl recipeIngredient "2 oz. extra-dark chocolate (should be 85% cocoa or more)." cookbook:xocolatl recipeIngredient "Honey or sugar" cookbook:xocolatl recipeIngredient "Lots of ice" cookbook:xocolatl recipeIngredient "Spices such as cloves, cinammon (annato seeds or "achiote" is traditional)" cookbook:xocolatl recipeIngredient "Vanilla extract (or vanilla beans, but extract is more convenient)" cookbook:xocolatl recipeIngredient "Very spicy chili peppers (e.g. habaneros), amount varies" cookbook:xocolatl recipeInstructions ["Toast cornmeal in dry skillet over medium-high heat, stirring frequently. When cornmeal turns a dark tan or light brown color, add 2 cups water, stir, and remove from heat. Let cornmeal soak in water overnight.","Grind cornmeal in blender until it forms a smooth paste. Filter or strain the paste to remove the coarse corn mush. The goal is to make a smooth but thick gel to be used as an emulsifier and thickener. (It may be possible to substitute something made of cornstarch instead.) Discard the mush and set aside the strained gel.","Bring 2 cups of water to a boil. Meanwhile, cut open the chili peppers and remove the seeds. Add the peppers to the boiling water and boil them until the amount of liquid is reduced to 1 cup. The liquid should be pale yellow and taste very spicy. Discard peppers and set aside liquid.","Add chocolate and 1 cup water to saucepan. Stir frequently over medium heat until chocolate is melted. Slowly add cornmeal gel (you might want to decant it so that any settled lumps or grit remain at the bottom). Add vanilla, spices, and sweetener if desired. Slowly add pepper liquid until the desired spiciness is reached.","Transfer mixture to blender, add lots of ice cubes, and blend until smooth and frothy.","[http:\/\/kiad.livejournal.com\/422526.html The Aztec Xocoatl, the Spanish Chocolatl, the English Chocolate.]"] cookbook:xocolatl type cookbook:recipes cookbook:xocolatl url https://en.wikibooks.org/wiki/Cookbook:Xocolatl cookbook:xtabentun label "xtabentun" cookbook:xylitol label "xylitol" cookbook:yakisoba label "yakisoba" cookbook:yam_casserole label "yam casserole" cookbook:yam_casserole name "Yam casserole" cookbook:yam_casserole name "Yam Casserole" cookbook:yam_casserole recipeCategory category:american_recipes cookbook:yam_casserole recipeCategory category:baked_recipes cookbook:yam_casserole recipeCategory category:casserole_recipes cookbook:yam_casserole recipeCategory category:pecan_recipes cookbook:yam_casserole recipeCategory category:recipes_with_metric_units cookbook:yam_casserole recipeCategory category:side_dish_recipes cookbook:yam_casserole recipeCategory category:thanksgiving_recipes cookbook:yam_casserole recipeCategory category:yam_recipes cookbook:yam_casserole recipeCuisine cookbook:cuisine_of_the_united_states cookbook:yam_casserole recipeCuisine cookbook:louisiana_creole_cuisine cookbook:yam_casserole recipeCuisine cookbook:new_england_cuisine cookbook:yam_casserole recipeFoodstuff cookbook:butter cookbook:yam_casserole recipeFoodstuff cookbook:egg cookbook:yam_casserole recipeFoodstuff cookbook:ginger cookbook:yam_casserole recipeFoodstuff cookbook:salt cookbook:yam_casserole recipeFoodstuff cookbook:sugar cookbook:yam_casserole recipeFoodstuff cookbook:yam cookbook:yam_casserole recipeIngredient "1/2 cup bourbon" cookbook:yam_casserole recipeIngredient "1/3 cup brown sugar, packed" cookbook:yam_casserole recipeIngredient "1 tablespoon orange rind, grated" cookbook:yam_casserole recipeIngredient "1 teaspoon ginger, ground" cookbook:yam_casserole recipeIngredient "2/3 cup orange juice" cookbook:yam_casserole recipeIngredient "2 cans (2 lb. 8 oz., 900g) yams, drained (or 4 lbs., 1.8kg cooked, peeled, sliced yams)" cookbook:yam_casserole recipeIngredient "2 teaspoons salt" cookbook:yam_casserole recipeIngredient "3 egg yolks" cookbook:yam_casserole recipeIngredient "4 tablespoons butter, melted" cookbook:yam_casserole recipeIngredient "fresh pepper to taste" cookbook:yam_casserole type cookbook:recipes cookbook:yam_casserole url https://en.wikibooks.org/wiki/Cookbook:Yam_casserole cookbook:yam_casserole url https://en.wikibooks.org/wiki/Cookbook:Yam_Casserole cookbook:yam label "true yam" cookbook:yam label "yam" cookbook:yam label "yams" cookbook:yam name "Yam" cookbook:yam type cookbook:ingredients cookbook:yam type cookbook:vegetable cookbook:yam url https://en.wikibooks.org/wiki/Cookbook:Yam cookbook:yardlong_bean label "yardlong bean" cookbook:yardlong_bean name "Yardlong bean" cookbook:yardlong_bean name "Yardlong Bean" cookbook:yardlong_bean type cookbook:ingredients cookbook:yardlong_bean type cookbook:vegetable cookbook:yardlong_bean url https://en.wikibooks.org/wiki/Cookbook:Yardlong_bean cookbook:yardlong_bean url https://en.wikibooks.org/wiki/Cookbook:Yardlong_Bean cookbook:yeast_extract label "yeast extract" cookbook:yeast_extract label "yeast extracts" cookbook:yeast_extract name "Yeast extract" cookbook:yeast_extract name "Yeast Extract" cookbook:yeast_extract type cookbook:ingredients cookbook:yeast_extract url https://en.wikibooks.org/wiki/Cookbook:Yeast_extract cookbook:yeast_extract url https://en.wikibooks.org/wiki/Cookbook:Yeast_Extract cookbook:yeast_(homemade) name "Yeast (homemade)" cookbook:yeast_(homemade) recipeCategory category:baking_recipes cookbook:yeast_(homemade) recipeCategory category:bread_recipes cookbook:yeast_(homemade) recipeIngredient "2 cups all purpose flour" cookbook:yeast_(homemade) recipeIngredient "2 cups water" cookbook:yeast_(homemade) recipeInstructions ["Before doing this recipe make sure you have lukewarm sterilized water.","* fill a whistling tea kettle with water","* boil until it whistles for one minute","* let cool overnight still in the kettle","Mix 1\/2 cup tea kettle water with 1\/2 cup flour in a plastic bowl.","Cover the bowl with a dish towel in a warm place (70s degrees f) and place in an open, clean spot on the counter to catch wild yeast floating in the air.","re-do the tea kettle process for the next day (every single day in fact)","day 2, add 1\/2 cup flour to the mix and enough water to make it like a thick pancake batter. It should have had a few bubbles on the surface before you fed the mix.","day 3, it should have a lot of bubbles all over coming up from deep inside. Feed it again with 1\/2 cup flour and water from tea kettle.","day 4+, start making bread with it and feed it again with flour and water.","* if you didn't have a lot of bubbles you may need to wait a few more days or start all over with a clean bowl."] cookbook:yeast_(homemade) type cookbook:recipes cookbook:yeast_(homemade) url https://en.wikibooks.org/wiki/Cookbook:Yeast_(homemade) cookbook:yeast label "active dry yeast" cookbook:yeast label "baker's yeast" cookbook:yeast label "bread yeast" cookbook:yeast label "dried active yeast" cookbook:yeast label "dry yeast" cookbook:yeast label "fresh yeast" cookbook:yeast label "instant yeast" cookbook:_yeast label "yeast" cookbook:yeast label "yeast" cookbook:yeast label "yeast cake" cookbook:yeast label "yeast instant" cookbook:yeast name "Yeast" cookbook:yeast recipeCategory category:leavening_agents cookbook:yeast type cookbook:ingredients cookbook:yeast type cookbook:leavening_agents cookbook:yeast url https://en.wikibooks.org/wiki/Cookbook:Yeast cookbook:yellow_curry_paste name "Yellow curry paste" cookbook:yellow_curry_paste name "Yellow Curry Paste" cookbook:yellow_curry_paste recipeCategory category:curry_recipes cookbook:yellow_curry_paste recipeCategory category:recipes_with_metric_units cookbook:yellow_curry_paste recipeCategory category:thai_recipes cookbook:yellow_curry_paste recipeCuisine cookbook:cuisine_of_thailand cookbook:yellow_curry_paste type cookbook:recipes cookbook:yellow_curry_paste url https://en.wikibooks.org/wiki/Cookbook:Yellow_curry_paste cookbook:yellow_curry_paste url https://en.wikibooks.org/wiki/Cookbook:Yellow_Curry_Paste cookbook:yellow_split_peas difficulty 1 cookbook:yellow_split_peas label "yellow split peas" cookbook:yellow_split_peas name "Yellow split peas" cookbook:yellow_split_peas name "Yellow Split Peas" cookbook:yellow_split_pea_soup difficulty 1 cookbook:yellow_split_pea_soup name "Yellow split pea soup" cookbook:yellow_split_pea_soup name "Yellow Split Pea Soup" cookbook:yellow_split_pea_soup recipeCategory category:american_recipes cookbook:yellow_split_pea_soup recipeCategory category:camping_recipes cookbook:yellow_split_pea_soup recipeCategory category:inexpensive_recipes cookbook:yellow_split_pea_soup recipeCategory category:pea_recipes cookbook:yellow_split_pea_soup recipeCategory category:recipes_with_metric_units cookbook:yellow_split_pea_soup recipeCategory category:slow_cooker_recipes cookbook:yellow_split_pea_soup recipeCategory category:soup_recipes cookbook:yellow_split_pea_soup recipeCategory category:very_easy_recipes cookbook:yellow_split_pea_soup recipeCookingTechnique cookbook:boiling cookbook:yellow_split_pea_soup recipeCookingTechnique cookbook:chopping cookbook:yellow_split_pea_soup recipeCookingTechnique cookbook:dice cookbook:yellow_split_pea_soup recipeCookingTechnique cookbook:simmering cookbook:yellow_split_pea_soup recipeCookingTechnique cookbook:soak cookbook:yellow_split_pea_soup recipeCuisine cookbook:cuisine_of_the_united_states cookbook:yellow_split_pea_soup recipeCuisine cookbook:louisiana_creole_cuisine cookbook:yellow_split_pea_soup recipeCuisine cookbook:new_england_cuisine cookbook:yellow_split_pea_soup recipeEquipment cookbook:dutch_oven cookbook:yellow_split_pea_soup recipeEquipment cookbook:stock_pot cookbook:yellow_split_pea_soup recipeFoodstuff cookbook:beef cookbook:yellow_split_pea_soup recipeFoodstuff cookbook:carrot cookbook:yellow_split_pea_soup recipeFoodstuff cookbook:celery cookbook:yellow_split_pea_soup recipeFoodstuff cookbook:chicken cookbook:yellow_split_pea_soup recipeFoodstuff cookbook:onion cookbook:yellow_split_pea_soup recipeFoodstuff cookbook:pepper cookbook:yellow_split_pea_soup recipeFoodstuff cookbook:salt cookbook:yellow_split_pea_soup recipeFoodstuff cookbook:water cookbook:yellow_split_pea_soup recipeIngredient "1 medium carrot, diced" cookbook:yellow_split_pea_soup recipeIngredient "1 pound (½ kilogram) dry yellow split peas" cookbook:yellow_split_pea_soup recipeIngredient "1 small onion, chopped" cookbook:yellow_split_pea_soup recipeIngredient "1 stalk celery, chopped" cookbook:yellow_split_pea_soup recipeIngredient "2 chicken or beef bouillon cubes" cookbook:yellow_split_pea_soup recipeIngredient "6 cups (1½ liters) water" cookbook:yellow_split_pea_soup recipeIngredient "Salt and pepper to taste" cookbook:yellow_split_pea_soup recipeInstructions ["Soak split peas up to six hours in cold water if you wish. This is not necessary, but will shorten cooking time.","Put all ingredients into a 6 or 8 quart stock pot or Dutch oven","Bring to a boil, then simmer covered until peas are tender, 1-2 hours."] cookbook:yellow_split_pea_soup recipeNotes "* Watch water level and top up with hot water if necessary. * Croutons are good on top! " cookbook:yellow_split_pea_soup recipeYield 6 cookbook:yellow_split_pea_soup totalTime "1-2 hours" cookbook:yellow_split_pea_soup type cookbook:recipes cookbook:yellow_split_pea_soup url https://en.wikibooks.org/wiki/Cookbook:Yellow_split_pea_soup cookbook:yellow_split_pea_soup url https://en.wikibooks.org/wiki/Cookbook:Yellow_Split_Pea_Soup cookbook:yellow_split_peas recipeCategory category:boiled_recipes cookbook:yellow_split_peas recipeCategory category:pea_recipes cookbook:yellow_split_peas recipeCategory category:recipes_with_metric_units cookbook:yellow_split_peas recipeCategory category:side_dish_recipes cookbook:yellow_split_peas recipeCategory category:vegetarian_recipes cookbook:yellow_split_peas recipeCategory category:very_easy_recipes cookbook:yellow_split_peas recipeCookingTechnique cookbook:boiling cookbook:yellow_split_peas recipeCookingTechnique cookbook:simmering cookbook:yellow_split_peas recipeFoodstuff cookbook:baking_soda cookbook:yellow_split_peas recipeFoodstuff cookbook:water cookbook:yellow_split_peas recipeIngredient "½ pound (225 grams), about 1¼ cups dry yellow split peas" cookbook:yellow_split_peas recipeIngredient "⅛ teaspoon baking soda, if needed (see tips)" cookbook:yellow_split_peas recipeIngredient "3 or 4 cups (¾ to 1 liter) potable (drinking) water" cookbook:yellow_split_peas recipeInstructions ["Pick over beans, then add cold water.","Soak overnight, or 6 hours minimum.","Drain and rinse.","Simmer until tender."] cookbook:yellow_split_peas recipeNotes "* As beans are a natural product, pick over beans, discarding any stones, dirt particles, or discolored beans before soaking or cooking. * If you have hard water in your area, adding \u215b teaspoon baking soda will reduce the cooking time. * Make sure water covers beans by at least 2 inches (5 centimeters), check on water level every little while and don't let the top beans get above the water. " cookbook:yellow_split_peas recipeYield 10 cookbook:yellow_split_peas totalTime "2 hours to overnight" cookbook:yellow_split_peas type cookbook:recipes cookbook:yellow_split_peas url https://en.wikibooks.org/wiki/Cookbook:Yellow_split_peas cookbook:yellow_split_peas url https://en.wikibooks.org/wiki/Cookbook:Yellow_Split_Peas cookbook:yellowtail label "yellowtail" cookbook:yershig label "yershig" cookbook:yerushalmi_kugel difficulty 3 cookbook:yerushalmi_kugel label "yerushalmi kugel" cookbook:yerushalmi_kugel name "Yerushalmi Kugel" cookbook:yerushalmi_kugel recipeCategory category:baked_recipes cookbook:yerushalmi_kugel recipeCategory category:casserole_recipes cookbook:yerushalmi_kugel recipeCategory category:egg_recipes cookbook:yerushalmi_kugel recipeCategory category:israeli_recipes cookbook:yerushalmi_kugel recipeCategory category:medium_difficulty_recipes cookbook:yerushalmi_kugel recipeCategory category:noodle_recipes cookbook:yerushalmi_kugel recipeCategory category:recipes_with_metric_units cookbook:yerushalmi_kugel recipeCuisine cookbook:cuisine_of_israel cookbook:yerushalmi_kugel recipeFoodstuff cookbook:cinnamon cookbook:yerushalmi_kugel recipeFoodstuff cookbook:egg cookbook:yerushalmi_kugel recipeFoodstuff cookbook:olive_oil cookbook:yerushalmi_kugel recipeFoodstuff cookbook:pepper cookbook:yerushalmi_kugel recipeFoodstuff cookbook:sugar cookbook:yerushalmi_kugel recipeFoodstuff cookbook:white_sugar cookbook:yerushalmi_kugel recipeIngredient "1-2 tsp pepper" cookbook:yerushalmi_kugel recipeIngredient "1 tsp cinnamon" cookbook:yerushalmi_kugel recipeIngredient "2/3 cup (160g) sugar (white sugar is helpful because it's more obvious when it begins to brown)" cookbook:yerushalmi_kugel recipeIngredient "3 eggs" cookbook:yerushalmi_kugel recipeIngredient "4 Tbsp olive oil" cookbook:yerushalmi_kugel recipeIngredient "8 oz (200g) noodles (egg noodles are preferred, but others work fine as well)" cookbook:yerushalmi_kugel recipeIngredient "handful of raisins" cookbook:yerushalmi_kugel recipeInstructions ["Boil noodles according to the instructions and drain.","Heat the olive oil in a frying pan, and add 1\/3 cup (80g) of sugar.","Stir continuously until the sugar begins to brown. Remove from heat.","The sugar will continue to brown for a few more minutes, creating a thick caramel.","Add the caramel to the noodles.","Add the sugar, eggs, cinnamon, pepper, and raisins. Stir.","Bake in a pan at 350 (180c) until the top begins to brown (about 40 minutes)."] cookbook:yerushalmi_kugel recipeYield 6 servings cookbook:yerushalmi_kugel totalTime "40 minutes" cookbook:yerushalmi_kugel type cookbook:recipes cookbook:yerushalmi_kugel url https://en.wikibooks.org/wiki/Cookbook:Yerushalmi_Kugel cookbook:yeung_chow_fried_rice difficulty 2 cookbook:yeung_chow_fried_rice name "Yeung chow fried rice" cookbook:yeung_chow_fried_rice name "Yeung Chow Fried Rice" cookbook:yeung_chow_fried_rice recipeCategory category:easy_recipes cookbook:yeung_chow_fried_rice recipeCategory category:fried_rice_recipes cookbook:yeung_chow_fried_rice recipeCategory category:recipes_with_images cookbook:yeung_chow_fried_rice recipeCategory category:rice_recipes cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:bacon cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:egg cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:garlic cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:green_onion cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:jalapeño cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:oil_and_fat cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:pea cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:pepper cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:rice cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:salt cookbook:yeung_chow_fried_rice recipeFoodstuff cookbook:shrimp cookbook:yeung_chow_fried_rice recipeIngredient "1/2 cup (100 g) bacon, diced" cookbook:yeung_chow_fried_rice recipeIngredient "1/2 cup (100 g) mixed egg" cookbook:yeung_chow_fried_rice recipeIngredient "1/2 cup (100 g) prawn (shrimp), diced" cookbook:yeung_chow_fried_rice recipeIngredient "1/4 cup (50 g) Char siu (barbecued pork), diced" cookbook:yeung_chow_fried_rice recipeIngredient "1/4 cup (50 g) peas" cookbook:yeung_chow_fried_rice recipeIngredient "1/8 cup (25 g) scallion, diced" cookbook:yeung_chow_fried_rice recipeIngredient "1 tbsp. pepper" cookbook:yeung_chow_fried_rice recipeIngredient "1 tbsp. salt" cookbook:yeung_chow_fried_rice recipeIngredient "2 tbsp. jalapeno, diced (optional)" cookbook:yeung_chow_fried_rice recipeIngredient "2 tbsp. minced or finely chopped garlic" cookbook:yeung_chow_fried_rice recipeIngredient "3 cups (600 g) cooked jasmine rice" cookbook:yeung_chow_fried_rice recipeIngredient "3 tbsp. corn oil" cookbook:yeung_chow_fried_rice recipeInstructions ["Heat the oil on non-stick pan, fry the garlic until golden brown. Put the bacon, prawn and char siu, cook slightly at 5 minutes.","Add the scallion, peas and egg, cook until all cooked, and then add the rice, finally add the salt, pepper and jalapeno.","Serves 7."] cookbook:yeung_chow_fried_rice recipeYield 7 cookbook:yeung_chow_fried_rice totalTime "20 minutes" cookbook:yeung_chow_fried_rice type cookbook:recipes cookbook:yeung_chow_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Yeung_chow_fried_rice cookbook:yeung_chow_fried_rice url https://en.wikibooks.org/wiki/Cookbook:Yeung_Chow_Fried_Rice cookbook:yoda_soda difficulty 1 cookbook:yoda_soda name "Fantasy and Mythical cuisines/Yoda Soda" cookbook:yoda_soda name "Yoda Soda" cookbook:yoda_soda recipeCategory category:beverage_recipes cookbook:yoda_soda recipeCategory category:dessert_recipes cookbook:yoda_soda recipeCategory category:very_easy_recipes cookbook:yoda_soda recipeIngredient "1 cup Mountain Dew soda" cookbook:yoda_soda recipeIngredient "2 scoops vanilla ice cream" cookbook:yoda_soda recipeIngredient "pinch of chocolate sprinkles" cookbook:yoda_soda recipeInstructions ["Fill glass with soda.","Add ice cream.","Drop a few chocolate sprinkles on the ice cream to look like hair."] cookbook:yoda_soda recipeYield 1 cookbook:yoda_soda totalTime "5 minutes" cookbook:yoda_soda type cookbook:recipes cookbook:yoda_soda url https://en.wikibooks.org/wiki/Cookbook:Fantasy_and_Mythical_cuisines/Yoda_Soda cookbook:yoda_soda url https://en.wikibooks.org/wiki/Cookbook:Yoda_Soda cookbook:yoghurt_bread label "yoghurt bread" cookbook:yoghurt_bread name "Yoghurt Bread" cookbook:yoghurt_bread name "Yogurt Bread" cookbook:yoghurt_bread recipeCategory category:baking_recipes cookbook:yoghurt_bread recipeCategory category:bread_recipes cookbook:yoghurt_bread recipeCategory category:yogurt_recipes cookbook:yoghurt_bread recipeIngredient "125 g (½ cup) water" cookbook:yoghurt_bread recipeIngredient "125 g (½ cup) yoghurt" cookbook:yoghurt_bread recipeIngredient "250 g (1 cup) flour" cookbook:yoghurt_bread recipeIngredient "2 tsp. honey" cookbook:yoghurt_bread recipeInstructions ["Wash a glass jar with water and leave it wet. Sterilize by microwaving it for 4 minutes.","Mix the water, yoghurt and honey in the jar, screw on the cap loosely and let stand for 3 or 4 days until bubbly.","Add the flour and mix well.","Stand until double in volume. Then proceed from '''The next morning:''' in Recipe:Pain au levain naturel"] cookbook:yoghurt_bread type cookbook:recipes cookbook:yoghurt_bread url https://en.wikibooks.org/wiki/Cookbook:Yoghurt_Bread cookbook:yoghurt_bread url https://en.wikibooks.org/wiki/Cookbook:Yogurt_Bread cookbook:yogi_tea label "yogi tea" cookbook:yogi_tea name "Yogi tea" cookbook:yogi_tea name "Yogi Tea" cookbook:yogi_tea recipeCategory category:beverage_recipes cookbook:yogi_tea recipeCategory category:cardamom_recipes cookbook:yogi_tea recipeCategory category:cinnamon_recipes cookbook:yogi_tea recipeCategory category:ginger_recipes cookbook:yogi_tea recipeCategory category:recipes_with_metric_units cookbook:yogi_tea recipeCategory category:tea_recipes cookbook:yogi_tea recipeFoodstuff cookbook:cardamom cookbook:yogi_tea recipeFoodstuff cookbook:cinnamon cookbook:yogi_tea recipeFoodstuff cookbook:clove cookbook:yogi_tea recipeFoodstuff cookbook:ginger cookbook:yogi_tea recipeFoodstuff cookbook:pepper cookbook:yogi_tea recipeFoodstuff cookbook:tea cookbook:yogi_tea recipeIngredient "1/2 tsp black tea (decaf black tea is acceptable)" cookbook:yogi_tea recipeIngredient "15 whole cloves" cookbook:yogi_tea recipeIngredient "20 black peppercorns" cookbook:yogi_tea recipeIngredient "20 green cardamom pods (crushed or split)" cookbook:yogi_tea recipeIngredient "3 sticks of cinnamon" cookbook:yogi_tea recipeIngredient "8 or more 1/4" (0.75cm) slices of fresh ginger root" cookbook:yogi_tea recipeInstructions ["Bring 2 quarts (about 2L) of water to boil in 3-4 quart pot.","Add cloves and boil for 1 minute.","Add peppercorns, cinnamon, cardamom pods and ginger.","Cover and simmer gently for at least 30 minutes. (For best flavor, cover tightly and simmer over low heat for 2 to 3 hours!)","Remove from heat and add tea.","Let cool.","Strain ingredients from the finished tea."] cookbook:yogi_tea type cookbook:recipes cookbook:yogi_tea url https://en.wikibooks.org/wiki/Cookbook:Yogi_tea cookbook:yogi_tea url https://en.wikibooks.org/wiki/Cookbook:Yogi_Tea cookbook:yogurt_cupcake difficulty 2 cookbook:yogurt_cupcake label "sexy cupcake" cookbook:yogurt_cupcake name "Sexy Cupcake" cookbook:yogurt_cupcake name "Yogurt Cupcake" cookbook:yogurt_cupcake recipeCategory category:baking_recipes cookbook:yogurt_cupcake recipeCategory category:dessert_recipes cookbook:yogurt_cupcake recipeCategory category:easy_recipes cookbook:yogurt_cupcake recipeCategory category:muffin_recipes cookbook:yogurt_cupcake recipeCategory category:recipes_with_images cookbook:yogurt_cupcake recipeCategory category:recipes_without_servings cookbook:yogurt_cupcake recipeCategory category:vegan_recipes cookbook:yogurt_cupcake recipeCategory category:yogurt_recipes cookbook:yogurt_cupcake recipeCuisine cookbook:vegan_cuisine cookbook:yogurt_cupcake recipeIngredient "1 1/2 vanilla extract" cookbook:yogurt_cupcake recipeIngredient "1 1/4 cup flour (284ml)" cookbook:yogurt_cupcake recipeIngredient "1/2 cup vanilla soy yogurt (118ml) ''Strawberry also works fine!''" cookbook:yogurt_cupcake recipeIngredient "1/2 teaspoon baking soda" cookbook:yogurt_cupcake recipeIngredient "1/4 cup applesauce (60ml)" cookbook:yogurt_cupcake recipeIngredient "1/4 teaspoon salt" cookbook:yogurt_cupcake recipeIngredient "1 part soy cuisine" cookbook:yogurt_cupcake recipeIngredient "2/3 cup vanilla or plain soy milk (158ml)" cookbook:yogurt_cupcake recipeIngredient "2-3 parts dark chocolate" cookbook:yogurt_cupcake recipeIngredient "2 tablespoons cornstarch" cookbook:yogurt_cupcake recipeIngredient "3/4 cup granulated sugar (177ml)" cookbook:yogurt_cupcake recipeIngredient "3/4 teaspoon baking powder" cookbook:yogurt_cupcake recipeIngredient "3 tablespoons canola oil" cookbook:yogurt_cupcake recipeIngredient "marzipan" cookbook:yogurt_cupcake recipeIngredient "nougat" cookbook:yogurt_cupcake recipeIngredient "splices of nuts" cookbook:yogurt_cupcake recipeInstructions ["Preheat oven to 350\u00b0F (175\u00b0C) and fill muffin pan with liners.","Mix fluid and dry Ingredients separate and whisk them together after.","Fill the liners ~75% and let them bake for 22-24 minutes.","During cooling start melting chocolate for topping.","Carve out a little cone, fill it with fruit or nougat or marzipan to give your cupcake a little heart. Add cone on top."] cookbook:yogurt_cupcake totalTime "30 to 45 min" cookbook:yogurt_cupcake type cookbook:recipes cookbook:yogurt_cupcake url https://en.wikibooks.org/wiki/Cookbook:Sexy_Cupcake cookbook:yogurt_cupcake url https://en.wikibooks.org/wiki/Cookbook:Yogurt_Cupcake cookbook:yogurt_curry_soup_(kadhi) difficulty 2 cookbook:yogurt_curry_soup_(kadhi) name "Kadhi" cookbook:yogurt_curry_soup_(kadhi) name "Yogurt Curry Soup (Kadhi)" cookbook:yogurt_curry_soup_(kadhi) recipeCategory category:curry_recipes cookbook:yogurt_curry_soup_(kadhi) recipeCategory category:easy_recipes cookbook:yogurt_curry_soup_(kadhi) recipeCategory category:gluten-free_recipes cookbook:yogurt_curry_soup_(kadhi) recipeCategory category:indian_recipes cookbook:yogurt_curry_soup_(kadhi) recipeCategory category:recipes_with_images cookbook:yogurt_curry_soup_(kadhi) recipeCategory category:recipes_with_metric_units cookbook:yogurt_curry_soup_(kadhi) recipeCategory category:soup_recipes cookbook:yogurt_curry_soup_(kadhi) recipeCategory category:yogurt_recipes cookbook:yogurt_curry_soup_(kadhi) recipeCuisine cookbook:cuisine_of_india cookbook:yogurt_curry_soup_(kadhi) recipeFoodstuff cookbook:chickpea cookbook:yogurt_curry_soup_(kadhi) recipeFoodstuff cookbook:yogurt cookbook:yogurt_curry_soup_(kadhi) recipeIngredient "1 1/2 cups Curds/Yogurt(dahi)" cookbook:yogurt_curry_soup_(kadhi) recipeIngredient "1 tsp ginger-green chilli paste" cookbook:yogurt_curry_soup_(kadhi) recipeIngredient "2 cups Chickpea flour (Besan)" cookbook:yogurt_curry_soup_(kadhi) recipeIngredient "2 Curry leaves (kadi patta)" cookbook:yogurt_curry_soup_(kadhi) recipeIngredient "2 tbsp chopped coriander (dhania)" cookbook:yogurt_curry_soup_(kadhi) recipeIngredient "2 tbsp sugar" cookbook:yogurt_curry_soup_(kadhi) recipeIngredient "Salt to taste" cookbook:yogurt_curry_soup_(kadhi) recipeInstructions ["Mix the gram flour, curds and 3 teacups of water. Beat.","Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.","Boil whilst stirring for a while.","Prepare the tempering by heating the Ghee and frying the cumin and Mustard seeds until they turn brown.","Add the asafoetida and red chilli.","Add the tempering to the kadhi and boil for a few minutes.","Sprinkle Coriander on top and serve hot."] cookbook:yogurt_curry_soup_(kadhi) recipeNotes "*This is the basic Chickpea curry\/soup. But, you can make its variations with Bitter Gourd, Pakora, Spinach and more. *Best served when hot. *This sweet yogurt curry is popular in Gujarat but in northern India, it is considered too sweet. So, prepare a variation depending on your guests' preference for spice. " cookbook:yogurt_curry_soup_(kadhi) recipeYield 4-6 cookbook:yogurt_curry_soup_(kadhi) totalTime "15 minutes" cookbook:yogurt_curry_soup_(kadhi) type cookbook:recipes cookbook:yogurt_curry_soup_(kadhi) url https://en.wikibooks.org/wiki/Cookbook:Kadhi cookbook:yogurt_curry_soup_(kadhi) url https://en.wikibooks.org/wiki/Cookbook:Yogurt_Curry_Soup_(Kadhi) cookbook:yogurt_dip label "yogurt dip" cookbook:yogurt_dip name "Yogurt Dip" cookbook:yogurt_dip recipeCategory category:cucumber_recipes cookbook:yogurt_dip recipeCategory category:dip_recipes cookbook:yogurt_dip recipeCategory category:recipes_with_metric_units cookbook:yogurt_dip recipeCategory category:refrigerated_recipes cookbook:yogurt_dip recipeCategory category:yogurt_recipes cookbook:yogurt_dip recipeIngredient "1/2 cucumber, seeded and chopped very fine" cookbook:yogurt_dip recipeIngredient "1/4 tsp dried mint, crumbled, or 1 tsp fresh, chopped" cookbook:yogurt_dip recipeIngredient "2 cups (480 ml) yogurt" cookbook:yogurt_dip type cookbook:recipes cookbook:yogurt_dip url https://en.wikibooks.org/wiki/Cookbook:Yogurt_Dip cookbook:yogurt label "dahi" cookbook:yogurt label "live yogurt" cookbook:yogurt label "low-fat yogurt" cookbook:yogurt label "yoghurt" cookbook:yogurt label "yogurt" cookbook:yogurt name "Yoghurt" cookbook:yogurt name "Yogurt" cookbook:yogurt recipeCategory category:dairy cookbook:yogurt recipeCategory category:leavening_agents cookbook:yogurt type cookbook:dairy cookbook:yogurt type cookbook:ingredients cookbook:yogurt type cookbook:leavening_agents cookbook:yogurt url https://en.wikibooks.org/wiki/Cookbook:Yoghurt cookbook:yogurt url https://en.wikibooks.org/wiki/Cookbook:Yogurt cookbook:yorkshire_pudding difficulty 3 cookbook:yorkshire_pudding label "yorkshire pudding" cookbook:yorkshire_pudding label "yorkshire pudding batter" cookbook:yorkshire_pudding name "Yorkshire Pudding" cookbook:yorkshire_pudding recipeCategory category:baking_recipes cookbook:yorkshire_pudding recipeCategory category:batter_recipes cookbook:yorkshire_pudding recipeCategory category:bread_recipes cookbook:yorkshire_pudding recipeCategory category:english_recipes cookbook:yorkshire_pudding recipeCategory category:medium_difficulty_recipes cookbook:yorkshire_pudding recipeCategory category:recipes_with_images cookbook:yorkshire_pudding recipeCategory category:recipes_with_metric_units cookbook:yorkshire_pudding recipeCategory category:souffle_recipes cookbook:yorkshire_pudding recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:yorkshire_pudding recipeFoodstuff cookbook:egg cookbook:yorkshire_pudding recipeFoodstuff cookbook:flour cookbook:yorkshire_pudding recipeFoodstuff cookbook:milk cookbook:yorkshire_pudding recipeFoodstuff cookbook:salt cookbook:yorkshire_pudding recipeIngredient "1/2 British pint (10 fl oz = 284 ml) milk" cookbook:yorkshire_pudding recipeIngredient "1/4 teaspoon salt" cookbook:yorkshire_pudding recipeIngredient "1 large egg" cookbook:yorkshire_pudding recipeIngredient "4 oz (110g) plain flour" cookbook:yorkshire_pudding recipeIngredient "bun or large muffin tin" cookbook:yorkshire_pudding recipeIngredient "dripping from roast meat or sunflower oils" cookbook:yorkshire_pudding recipeYield 4 cookbook:yorkshire_pudding totalTime "20 minutes" cookbook:yorkshire_pudding type cookbook:recipes cookbook:yorkshire_pudding url https://en.wikibooks.org/wiki/Cookbook:Yorkshire_Pudding cookbook:yorkshire_pudding_(vegan) label "yorkshire pudding (vegan)" cookbook:yorkshire_pudding_(vegan) name "Yorkshire Pudding (Vegan)" cookbook:yorkshire_pudding_(vegan) recipeCategory category:baking_recipes cookbook:yorkshire_pudding_(vegan) recipeCategory category:bread_recipes cookbook:yorkshire_pudding_(vegan) recipeCategory category:english_recipes cookbook:yorkshire_pudding_(vegan) recipeCategory category:pudding_and_custard_recipes cookbook:yorkshire_pudding_(vegan) recipeCategory category:recipes_with_metric_units cookbook:yorkshire_pudding_(vegan) recipeCategory category:vegan_recipes cookbook:yorkshire_pudding_(vegan) recipeCuisine cookbook:cuisine_of_the_united_kingdom cookbook:yorkshire_pudding_(vegan) recipeCuisine cookbook:vegan_cuisine cookbook:yorkshire_pudding_(vegan) recipeIngredient "1 cup (240g) unbleached white flour" cookbook:yorkshire_pudding_(vegan) recipeIngredient "1 cup (240g) whole wheat pastry flour" cookbook:yorkshire_pudding_(vegan) recipeIngredient "1 cup (240ml) soy milk" cookbook:yorkshire_pudding_(vegan) recipeIngredient "1 cup (240ml) very cold water" cookbook:yorkshire_pudding_(vegan) recipeIngredient "1 tsp. salt" cookbook:yorkshire_pudding_(vegan) recipeIngredient "2 Tbsp. margarine, melted (note, use a margarine like Vitalite that contains no extracts of cow's milk)" cookbook:yorkshire_pudding_(vegan) recipeIngredient "Ener-G egg replacer equivalent of 2 eggs" cookbook:yorkshire_pudding_(vegan) recipeInstructions ["Preheat the oven to 425\u00b0F\/210\u00b0C.","In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg replacer mixture. Stir together until just combined, then add the soy milk and water, a bit at a time. Stir until smooth, but don\u2019t overbeat.","Swirl the melted margarine around a shallow, 9x13-inch (22-32cm) baking pan. Pour out any excess and reserve. Pour the batter into the pan and pour any remaining margarine over the top. Bake for 20 minutes, or until golden on top and a knife inserted into the center comes out clean. Let cool, then cut into squares to serve."] cookbook:yorkshire_pudding_(vegan) type cookbook:recipes cookbook:yorkshire_pudding_(vegan) url https://en.wikibooks.org/wiki/Cookbook:Yorkshire_Pudding_(Vegan) cookbook:yosenabe label "yosenabe" cookbook:yubeshi name "Yubeshi" cookbook:yubeshi recipeIngredient "Soy sauce" cookbook:yubeshi recipeIngredient "Sugar" cookbook:yubeshi recipeIngredient "Walnut" cookbook:yubeshi recipeIngredient "White ball powder (shiratama-ko)" cookbook:yubeshi recipeInstructions ["Make walnuts coarse.","Put sugar, soy sauce and water in a pan and simmer until sugar melts and boils while stirring so as not to burn.","Add shiratama-ko and mix well.","Heat in a microwave for 30~40 seconds, take it out and mix well. Repeat this until it gets brown.","Mix walnut and put it in the range 1 to 2 times again, when it gets brown solidly, the finish of the dough","Pour the dough into a flat container and let it cool.<\/text>"] cookbook:yubeshi type cookbook:recipes cookbook:yubeshi url https://en.wikibooks.org/wiki/Cookbook:Yubeshi cookbook:yucatan type cookbook:cuisines cookbook:yu_choy label "yu choy" cookbook:yu_choy name "Edible Rape" cookbook:yu_choy name "Green Choy Sum" cookbook:yu_choy name "Yu Choy" cookbook:yu_choy recipeCategory category:brassicas cookbook:yu_choy type cookbook:brassicas cookbook:yu_choy type cookbook:ingredients cookbook:yu_choy type cookbook:vegetable cookbook:yu_choy url https://en.wikibooks.org/wiki/Cookbook:Edible_Rape cookbook:yu_choy url https://en.wikibooks.org/wiki/Cookbook:Green_Choy_Sum cookbook:yu_choy url https://en.wikibooks.org/wiki/Cookbook:Yu_Choy cookbook:yue_cuisine label "yue cuisine" cookbook:yufka label "yufka" cookbook:yunnan_cuisine label "yunnan cuisine" cookbook:yuvarlak label "yurvarlak" cookbook:yuvarlak name "Yurvarlak" cookbook:yuvarlak name "Yuvarlak" cookbook:yuvarlak recipeCategory category:boiled_recipes cookbook:yuvarlak recipeCategory category:egg_recipes cookbook:yuvarlak recipeCategory category:ground_beef_recipes cookbook:yuvarlak recipeCategory category:main_course_recipes cookbook:yuvarlak recipeCategory category:soup_recipes cookbook:yuvarlak recipeCategory category:turkish_recipes cookbook:yuvarlak recipeCuisine cookbook:cuisine_of_turkey cookbook:yuvarlak recipeFoodstuff cookbook:beef cookbook:yuvarlak recipeFoodstuff cookbook:butter cookbook:yuvarlak recipeFoodstuff cookbook:egg cookbook:yuvarlak recipeFoodstuff cookbook:flour cookbook:yuvarlak recipeFoodstuff cookbook:lemon cookbook:yuvarlak recipeFoodstuff cookbook:margarine cookbook:yuvarlak recipeFoodstuff cookbook:onion cookbook:yuvarlak recipeFoodstuff cookbook:pepper cookbook:yuvarlak recipeFoodstuff cookbook:rice cookbook:yuvarlak recipeFoodstuff cookbook:salt cookbook:yuvarlak recipeIngredient "1 kg (2.2 lbs) ground beef" cookbook:yuvarlak recipeIngredient "1 large onion, diced" cookbook:yuvarlak recipeIngredient "2 cups rice (short grained, suitable for soup)" cookbook:yuvarlak recipeIngredient "2 large eggs" cookbook:yuvarlak recipeIngredient "2 Tablespoons salt" cookbook:yuvarlak recipeIngredient "4 Tablespoons butter or margarine (substitute: 6 tablespoons olive oil)" cookbook:yuvarlak recipeIngredient "juice from one lemon" cookbook:yuvarlak recipeIngredient "pepper to taste" cookbook:yuvarlak recipeIngredient "some white all-purpose flour" cookbook:yuvarlak recipeInstructions ["Combine the ground beef with 1 egg, 1 cup of the rice, the salt and pepper.","Mix thoroughly and form into meatballs the size of a ping-pong ball (4 cm).","Cover each ball in a layer of white flour.","In a large pot, saut\u00e9 the diced onion in the butter\/margarine or oil. Add 2 litres of water to the pot and bring to the boil.","Drop each meatball in the boiling water.","After 30 minutes, add the second cup of rice directly to the soup. Boil for 15 more minutes and get the pot off the heat.","In a large bowl, beat one egg white (keep the yolk separate) and a little water into a foam (careful, grease or fat prevents foam from forming, and you end up with an unappetizing runny egg-white). To stabilize the foam add the juice of one lemon. Continue to whisk as you add the egg yolk. This is called "avgolemono" (egg and lemon) and is used to thicken soups (instead of heavy cream).","Slowly pour one cup of the hot soup into the avgolemono while continuously whisking (so that the egg has a chance to warm up to the soup temperature, preventing it from becoming an omelette) and then pour the mixture into the pot, mixing it with the soup."] cookbook:yuvarlak type cookbook:recipes cookbook:yuvarlak url https://en.wikibooks.org/wiki/Cookbook:Yurvarlak cookbook:yuvarlak url https://en.wikibooks.org/wiki/Cookbook:Yuvarlak cookbook:za'atar label "za'atar" cookbook:za'atar label "zaatar" cookbook:zaatar label "zaatar" cookbook:za'atar name "Za'atar" cookbook:za'atar recipeCategory category:spice_mix_recipes cookbook:za\'atar recipeCategory category:spice_mix_recipes cookbook:za'atar type cookbook:ingredients cookbook:za\'atar type cookbook:ingredients cookbook:za'atar url https://en.wikibooks.org/wiki/Cookbook:Za'atar cookbook:zalzett_tal-malti label "zalzett tal-malti" cookbook:zambia type cookbook:cuisines cookbook:zambia type cookbook:cuisines_by_country cookbook:zante_currant label "zante currants" cookbook:zapallo label "zapallo" cookbook:zelenchukova_supa label "zelenchukova supa" cookbook:zelenchukova_supa name "Zelenchukova Supa" cookbook:zelenchukova_supa recipeCategory category:boiled_recipes cookbook:zelenchukova_supa recipeCategory category:recipes_with_metric_units cookbook:zelenchukova_supa recipeCategory category:russian_recipes cookbook:zelenchukova_supa recipeCategory category:soup_recipes cookbook:zelenchukova_supa recipeCategory category:vegetable_recipes cookbook:zelenchukova_supa recipeCategory category:vegetarian_recipes cookbook:zelenchukova_supa recipeCuisine cookbook:cuisine_of_russia cookbook:zelenchukova_supa recipeFoodstuff cookbook:beet cookbook:zelenchukova_supa recipeFoodstuff cookbook:cabbage cookbook:zelenchukova_supa recipeFoodstuff cookbook:carrot cookbook:zelenchukova_supa recipeFoodstuff cookbook:celery cookbook:zelenchukova_supa recipeFoodstuff cookbook:egg cookbook:zelenchukova_supa recipeFoodstuff cookbook:flour cookbook:zelenchukova_supa recipeFoodstuff cookbook:onion cookbook:zelenchukova_supa recipeFoodstuff cookbook:paprika cookbook:zelenchukova_supa recipeFoodstuff cookbook:parsley cookbook:zelenchukova_supa recipeFoodstuff cookbook:potato cookbook:zelenchukova_supa recipeFoodstuff cookbook:salt cookbook:zelenchukova_supa recipeFoodstuff cookbook:tomato cookbook:zelenchukova_supa recipeFoodstuff cookbook:yogurt cookbook:zelenchukova_supa recipeIngredient "100g kashkaval (yellow cheese)" cookbook:zelenchukova_supa recipeIngredient "100g yogurt" cookbook:zelenchukova_supa recipeIngredient "1-2 carrots" cookbook:zelenchukova_supa recipeIngredient "1/2 celery" cookbook:zelenchukova_supa recipeIngredient "1-2 peppers" cookbook:zelenchukova_supa recipeIngredient "1/4 of a medium-sized cabbage" cookbook:zelenchukova_supa recipeIngredient "1 beetroot" cookbook:zelenchukova_supa recipeIngredient "1 egg" cookbook:zelenchukova_supa recipeIngredient "1 onion" cookbook:zelenchukova_supa recipeIngredient "1 spoonful flour" cookbook:zelenchukova_supa recipeIngredient "1 tsp. paprika" cookbook:zelenchukova_supa recipeIngredient "2-3 potatoes" cookbook:zelenchukova_supa recipeIngredient "2-3 tomatoes" cookbook:zelenchukova_supa recipeIngredient "parsley" cookbook:zelenchukova_supa recipeIngredient "salt" cookbook:zelenchukova_supa recipeIngredient "sunflower oil" cookbook:zelenchukova_supa recipeInstructions ["Put the diced celery and carrots into salt boiling water together with the finely cut cabbage and peppers.","When soft, add the diced potatoes.","Boil the diced beetroot.","Stew the finely chopped onion until soft, then add the flour, paprika and grated tomatoes.","Add the mixture to the boiling vegetables and boil for another half hour.","Add the beetroot at the end.","Thicken with an egg beaten in yogurt.","Serve with finely chopped parsley and grated kashkval (yellow cheese)."] cookbook:zelenchukova_supa type cookbook:recipes cookbook:zelenchukova_supa url https://en.wikibooks.org/wiki/Cookbook:Zelenchukova_Supa cookbook:zelnik label "zelnik" cookbook:zereshk_palau difficulty 3 cookbook:zereshk_palau label "zereshk palau" cookbook:zereshk_palau name "Zereshk Palau" cookbook:zereshk_palau recipeCategory category:chicken_recipes cookbook:zereshk_palau recipeCategory category:iranian_recipes cookbook:zereshk_palau recipeCategory category:main_course_recipes cookbook:zereshk_palau recipeCategory category:medium_difficulty_recipes cookbook:zereshk_palau recipeCategory category:rice_recipes cookbook:zereshk_palau recipeCuisine cookbook:cuisine_of_iran cookbook:zereshk_palau recipeFoodstuff cookbook:chicken cookbook:zereshk_palau recipeFoodstuff cookbook:onion cookbook:zereshk_palau recipeFoodstuff cookbook:sugar cookbook:zereshk_palau recipeIngredient "1 onion" cookbook:zereshk_palau recipeIngredient "1 package of dried barberries" cookbook:zereshk_palau recipeIngredient "1 tsp sugar" cookbook:zereshk_palau recipeIngredient "2 cups basmati rice" cookbook:zereshk_palau recipeIngredient "a dash of salt" cookbook:zereshk_palau recipeIngredient "a few threads of saffron" cookbook:zereshk_palau recipeIngredient "cooked, diced chicken" cookbook:zereshk_palau recipeIngredient "vegetable oil" cookbook:zereshk_palau recipeInstructions ["Soak barberries in water for 20-30 minutes.","Chop onion and saute in oil.","Strain barberries to remove any stones.","Combine barberries with onion and cook on low heat.","Cook chicken on top of rice in a rice cooker.","When rice is done, fluff and put in a large bowl.","Grind saffron with mortar and pestle.","Add a teaspoon of water to ground saffron.","Add some rice to the saffron water and stir.","Return yellow rice to the main dish and add the onion and zereshk mixture.","Fluff ingredients to mix well.","Serve with [http:\/\/en.wikipedia.org\/wiki\/Lavash Lavash] or barbari bread.","[http:\/\/www.persiancity.com\/recipes\/ Persian Food Recipes at persiancity.com]","[http:\/\/www.persiancity.com\/recipes\/recipe.asp?ID=78 Zereshk Polow Recipes]<\/text>"] cookbook:zereshk_palau recipeYield 4 cookbook:zereshk_palau totalTime "45 minutes" cookbook:zereshk_palau type cookbook:recipes cookbook:zereshk_palau url https://en.wikibooks.org/wiki/Cookbook:Zereshk_Palau cookbook:zereshk_polo label "zereshk polo" cookbook:zereshk_polo name "Zereshk Polo" cookbook:zereshk_polo recipeCategory category:chicken_recipes cookbook:zereshk_polo recipeCategory category:middle_eastern_recipes cookbook:zereshk_polo recipeCuisine cookbook:middle_eastern_cuisines cookbook:zereshk_polo type cookbook:recipes cookbook:zereshk_polo url https://en.wikibooks.org/wiki/Cookbook:Zereshk_Polo cookbook:zester label "zester" cookbook:zester name "Zester" cookbook:zester type cookbook:cookbook/equipment cookbook:zester url https://en.wikibooks.org/wiki/Cookbook:Zester cookbook:zest label "citrus peel" cookbook:zest label "peel" cookbook:zest label "zest" cookbook:zest label "zested" cookbook:zest name "Zest" cookbook:zest recipeCategory category:citrus_recipes cookbook:zest type cookbook:ingredients cookbook:zest url https://en.wikibooks.org/wiki/Cookbook:Zest cookbook:zhe_cuisine label "zhe cuisine" cookbook:zhejiang_cuisine label "zhejiang cuisine" cookbook:zhengyalov_hats label "zhengyalov hats" cookbook:zic_de_venado_o_res label "zic de venado o res" cookbook:zippuli name "Zippuli" cookbook:zippuli recipeIngredient "1/2 cup fresh chopped parsley," cookbook:zippuli recipeIngredient "1 cup grated Parmesan cheese," cookbook:zippuli recipeIngredient "1 T baking powder," cookbook:zippuli recipeIngredient "1 T garlic powder," cookbook:zippuli recipeIngredient "2 tsp salt," cookbook:zippuli recipeIngredient "4 eggs" cookbook:zippuli recipeIngredient "5 medium potatoes," cookbook:zippuli type cookbook:recipes cookbook:zippuli url https://en.wikibooks.org/wiki/Cookbook:Zippuli cookbook:zone_diet label "zone diet" cookbook:zone_diet name "Zone diet" cookbook:zone_diet name "Zone Diet" cookbook:zone_diet type cookbook:cookbook_stubs cookbook:zone_diet type cookbook:diets cookbook:zone_diet url https://en.wikibooks.org/wiki/Cookbook:Zone_diet cookbook:zone_diet url https://en.wikibooks.org/wiki/Cookbook:Zone_Diet cookbook:zucchine_ripiene label "zucchine ripiene" cookbook:zucchini_bread name "Zucchini bread" cookbook:zucchini_bread name "Zucchini Bread" cookbook:zucchini_bread recipeCategory category:baking_recipes cookbook:zucchini_bread recipeCategory category:bread_recipes cookbook:zucchini_bread recipeCategory category:zucchini_recipes cookbook:zucchini_bread recipeIngredient "1 cup vegetable oil" cookbook:zucchini_bread recipeIngredient "1 teaspoon baking powder" cookbook:zucchini_bread recipeIngredient "1 teaspoon baking soda" cookbook:zucchini_bread recipeIngredient "1 teaspoon salt" cookbook:zucchini_bread recipeIngredient "2 1/4 cups white sugar" cookbook:zucchini_bread recipeIngredient "2 cups grated zucchini" cookbook:zucchini_bread recipeIngredient "3 cups All purpose flour" cookbook:zucchini_bread recipeIngredient "3 eggs" cookbook:zucchini_bread recipeIngredient "3 teaspoons ground cinnamon" cookbook:zucchini_bread recipeIngredient "3 teaspoons vanilla extract" cookbook:zucchini_bread type cookbook:recipes cookbook:zucchini_bread url https://en.wikibooks.org/wiki/Cookbook:Zucchini_bread cookbook:zucchini_bread url https://en.wikibooks.org/wiki/Cookbook:Zucchini_Bread cookbook:zucchini label "courgette" cookbook:zucchini label "courgettes" cookbook:zucchini label "courgettes (zucchini)" cookbook:zucchini label "zucchini" cookbook:zucchini label "zucchini (courgettes)" cookbook:zucchini label "zucchinis" cookbook:zucchini name "Courgette" cookbook:zucchini name "Zucchini" cookbook:zucchini_pasta_bake difficulty 2 cookbook:zucchini_pasta_bake label "zucchini pasta bake" cookbook:zucchini_pasta_bake name "Zucchini Pasta Bake" cookbook:zucchini_pasta_bake recipeCategory category:baked_recipes cookbook:zucchini_pasta_bake recipeCategory category:casserole_recipes cookbook:zucchini_pasta_bake recipeCategory category:cheese_recipes cookbook:zucchini_pasta_bake recipeCategory category:easy_recipes cookbook:zucchini_pasta_bake recipeCategory category:italian_recipes cookbook:zucchini_pasta_bake recipeCategory category:pasta_recipes cookbook:zucchini_pasta_bake recipeCategory category:recipes cookbook:zucchini_pasta_bake recipeCategory category:vegetarian_recipes cookbook:zucchini_pasta_bake recipeCategory category:zucchini_recipes cookbook:zucchini_pasta_bake recipeCuisine cookbook:cuisine_of_italy cookbook:zucchini_pasta_bake recipeIngredient "200 mL milk" cookbook:zucchini_pasta_bake recipeIngredient "250 g cheese" cookbook:zucchini_pasta_bake recipeIngredient "2 eggs" cookbook:zucchini_pasta_bake recipeIngredient "3 medium zucchini" cookbook:zucchini_pasta_bake recipeIngredient "400 g of any small pasta" cookbook:zucchini_pasta_bake recipeIngredient "50 g butter" cookbook:zucchini_pasta_bake recipeIngredient "salt and pepper" cookbook:zucchini_pasta_bake recipeIngredient "vegetarian stock" cookbook:zucchini_pasta_bake recipeInstructions ["Cook the pasta as directed on the packaging.","Combine the eggs, milk, salt, and pepper in a mixing bowl.","Grate the cheese and add to the mixture.","Melt the butter and add to the mixture.","Boil a small amount of water and add the stock, then stir it into the mixture.","Grate the zucchini and stir through the mixture.","Once the pasta has cooked, stir it into the mixture.","Grease an oven tray or baking pan and spread the ingredients from the bowl evenly in it.","In an electric oven, bake at 200 degrees C (400 F) for about 30 minutes, or until the pasta bake is firm all the way through."] cookbook:zucchini_pasta_bake recipeYield 4 cookbook:zucchini_pasta_bake totalTime "60 minutes" cookbook:zucchini_pasta_bake type cookbook:recipes cookbook:zucchini_pasta_bake url https://en.wikibooks.org/wiki/Cookbook:Zucchini_Pasta_Bake cookbook:zucchini_pie label "zucchini pie" cookbook:zucchini_pie name "Zucchini Pie" cookbook:zucchini_pie recipeCategory category:baked_recipes cookbook:zucchini_pie recipeCategory category:cheese_recipes cookbook:zucchini_pie recipeCategory category:pie_recipes cookbook:zucchini_pie recipeCategory category:recipes_with_images cookbook:zucchini_pie recipeCategory category:recipes_with_metric_units cookbook:zucchini_pie recipeCategory category:side_dish_recipes cookbook:zucchini_pie recipeCategory category:vegetarian_recipes cookbook:zucchini_pie recipeCategory category:zucchini_recipes cookbook:zucchini_pie recipeEquipment cookbook:dutch_oven cookbook:zucchini_pie recipeInstructions ["Preheat oven to 375\u00b0 F\/191\u00b0 C\/Gas mark 5.","Sift flour and salt into a bowl. Cut in shortening until mixture forms coarse particles. Add water, one tablespoon at a time, and mixing to make a pliable dough.","Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes.","Melt the butter in a Dutch oven. Add the zucchini and onion. Cook over medium heat, stirring occasionally, until the onions are translucent (about 10 minutes).","Stir the seasoning into the vegetable mixture and set aside.","Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix.","Pour the filling into the pie crust and bake for 20 minutes, or until center is set.","Serve hot."] cookbook:zucchini_pie type cookbook:recipes cookbook:zucchini_pie url https://en.wikibooks.org/wiki/Cookbook:Zucchini_Pie cookbook:zucchini recipeCategory category:summer_ingredients cookbook:zucchini recipeCategory category:zucchini_recipes cookbook:zucchini_salad label "zucchini salad" cookbook:zucchini type cookbook:ingredients cookbook:zucchini type cookbook:summer_ingredients cookbook:zucchini type cookbook:vegetable cookbook:zucchini url https://en.wikibooks.org/wiki/Cookbook:Courgette cookbook:zucchini url https://en.wikibooks.org/wiki/Cookbook:Zucchini cookbook:zupa_ogórkowa difficulty 3 cookbook:zupa_ogórkowa label "ogórkowa" cookbook:zupa_ogórkowa label "zupa ogórkowa" cookbook:zupa_ogórkowa name "Zupa Ogórkowa" cookbook:zupa_ogórkowa recipeCategory category:boiled_recipes cookbook:zupa_ogórkowa recipeCategory category:chicken_wing_recipes cookbook:zupa_ogórkowa recipeCategory category:medium_difficulty_recipes cookbook:zupa_ogórkowa recipeCategory category:pickle_recipes cookbook:zupa_ogórkowa recipeCategory category:polish_recipes cookbook:zupa_ogórkowa recipeCategory category:soup_recipes cookbook:zupa_ogórkowa recipeCuisine cookbook:cuisine_of_poland cookbook:zupa_ogórkowa recipeEquipment cookbook:frying_pan cookbook:zupa_ogórkowa recipeEquipment cookbook:saucepan cookbook:zupa_ogórkowa recipeEquipment cookbook:stock_pot cookbook:zupa_ogórkowa recipeFoodstuff cookbook:bay_leaf cookbook:zupa_ogórkowa recipeFoodstuff cookbook:butter cookbook:zupa_ogórkowa recipeFoodstuff cookbook:carrot cookbook:zupa_ogórkowa recipeFoodstuff cookbook:celery_root cookbook:zupa_ogórkowa recipeFoodstuff cookbook:chicken cookbook:zupa_ogórkowa recipeFoodstuff cookbook:cream cookbook:zupa_ogórkowa recipeFoodstuff cookbook:cucumber cookbook:zupa_ogórkowa recipeFoodstuff cookbook:flour cookbook:zupa_ogórkowa recipeFoodstuff cookbook:half_and_half cookbook:zupa_ogórkowa recipeFoodstuff cookbook:leek cookbook:zupa_ogórkowa recipeFoodstuff cookbook:onion cookbook:zupa_ogórkowa recipeFoodstuff cookbook:parsnip cookbook:zupa_ogórkowa recipeFoodstuff cookbook:pepper cookbook:zupa_ogórkowa recipeFoodstuff cookbook:pimento cookbook:zupa_ogórkowa recipeFoodstuff cookbook:potato cookbook:zupa_ogórkowa recipeFoodstuff cookbook:salt cookbook:zupa_ogórkowa recipeFoodstuff cookbook:yogurt cookbook:zupa_ogórkowa recipeIngredient "1/2 celery root (optional)" cookbook:zupa_ogórkowa recipeIngredient "1 – 2 tablespoon of cream or half and half (yoghurt is also acceptable, however it isn't traditional then) (optional)" cookbook:zupa_ogórkowa recipeIngredient "1 parsnip root" cookbook:zupa_ogórkowa recipeIngredient "1 small leek (or 1 small onion)" cookbook:zupa_ogórkowa recipeIngredient "1 tablespoon butter" cookbook:zupa_ogórkowa recipeIngredient "1 teaspoon flour" cookbook:zupa_ogórkowa recipeIngredient "2 bay leaves" cookbook:zupa_ogórkowa recipeIngredient "2 carrots" cookbook:zupa_ogórkowa recipeIngredient "3 big sour-salted (pickled) cucumbers" cookbook:zupa_ogórkowa recipeIngredient "3 medium potatoes" cookbook:zupa_ogórkowa recipeIngredient "3 pimentos" cookbook:zupa_ogórkowa recipeIngredient "4 chicken wings" cookbook:zupa_ogórkowa recipeIngredient "salt and pepper" cookbook:zupa_ogórkowa recipeInstructions ["Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1 1\/2 quarts) cold water. After bringing it to a boil, let it simmer for 25 minutes on low heat.","Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into quarter inch (cubes 0.25\u201c x 0.25\u201d).","Take out the leek, and add the potatoes to the pot. Boil them for 10-12 minutes and make sure the potatoes are cooked through.","Now is the time to prepare the pickled cucumber mixture. Grate the sour-salted (pickled) cucumbers and put them into a saute pan with the melted butter. Saute for 2 minutes, and add the flour and constantly stir it over low heat.","Add 1\/2 - 1\/3 cups of water to the saute pan and continue stirring.","When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3-5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving."] cookbook:zupa_ogórkowa recipeYield 4 cookbook:zupa_ogórkowa totalTime "60 minutes" cookbook:zupa_ogórkowa type cookbook:recipes cookbook:zupa_ogórkowa url https://en.wikibooks.org/wiki/Cookbook:Zupa_Ogórkowa cookbook:zuppa_alla_modenese name "Soup alla Modanese" cookbook:zuppa_alla_modenese name "Zuppa alla modenese" cookbook:zuppa_alla_modenese recipeCategory category:boiled_recipes cookbook:zuppa_alla_modenese recipeCategory category:recipes_with_metric_units cookbook:zuppa_alla_modenese recipeCategory category:soup_recipes cookbook:zuppa_alla_modenese recipeCategory category:spinach_recipes cookbook:zuppa_alla_modenese recipeFoodstuff cookbook:butter cookbook:zuppa_alla_modenese recipeFoodstuff cookbook:cheese cookbook:zuppa_alla_modenese recipeFoodstuff cookbook:egg cookbook:zuppa_alla_modenese recipeFoodstuff cookbook:nutmeg cookbook:zuppa_alla_modenese recipeFoodstuff cookbook:salt cookbook:zuppa_alla_modenese recipeFoodstuff cookbook:spinach cookbook:zuppa_alla_modenese recipeIngredient "1 lb (450g) spinach" cookbook:zuppa_alla_modenese recipeIngredient "2 eggs" cookbook:zuppa_alla_modenese recipeIngredient "3 oz (85g) butter" cookbook:zuppa_alla_modenese recipeIngredient "grated Parmesan cheese" cookbook:zuppa_alla_modenese recipeIngredient "nutmeg" cookbook:zuppa_alla_modenese recipeIngredient "salt" cookbook:zuppa_alla_modenese recipeInstructions ["One pound of spinach is washed in five or six waters, then chopped very fine and mixed with three ounces of butter and some salt.","The mixture is then heat and cooled, passed through a hair sieve (or pur\u00e9ed in a blender or processor) and combined with a tablespoon of grated Parmesan cheese, two eggs and a small amount of nutmeg, then combined with boiling stock.","Sometimes, hot coals are placed on top of the lid to the saucepan so that the eggs will curdle and thicken the soup, which is served with fried croutons."] cookbook:zuppa_alla_modenese type cookbook:recipes cookbook:zuppa_alla_modenese url https://en.wikibooks.org/wiki/Cookbook:Soup_alla_Modanese cookbook:zuppa_alla_modenese url https://en.wikibooks.org/wiki/Cookbook:Zuppa_alla_modenese cookbook:zuppa_toscana difficulty 3 cookbook:zuppa_toscana label "zuppa toscana" cookbook:zuppa_toscana name "Zuppa Toscana" cookbook:zuppa_toscana recipeCategory category:bacon_recipes cookbook:zuppa_toscana recipeCategory category:boiled_recipes cookbook:zuppa_toscana recipeCategory category:chard_recipes cookbook:zuppa_toscana recipeCategory category:dairy_recipes cookbook:zuppa_toscana recipeCategory category:italian_recipes cookbook:zuppa_toscana recipeCategory category:medium_difficulty_recipes cookbook:zuppa_toscana recipeCategory category:potato_recipes cookbook:zuppa_toscana recipeCategory category:recipes_with_images cookbook:zuppa_toscana recipeCategory category:sausage_recipes cookbook:zuppa_toscana recipeCategory category:soup_recipes cookbook:zuppa_toscana recipeCuisine cookbook:cuisine_of_italy cookbook:zuppa_toscana recipeEquipment cookbook:frying_pan cookbook:zuppa_toscana recipeFoodstuff cookbook:cream cookbook:zuppa_toscana recipeFoodstuff cookbook:garlic cookbook:zuppa_toscana recipeFoodstuff cookbook:potato cookbook:zuppa_toscana recipeIngredient "1/2 lb. Smoked Bacon - Chopped (One can also use precooked bacon bits for this)" cookbook:zuppa_toscana recipeIngredient "1 cup Heavy Cream" cookbook:zuppa_toscana recipeIngredient "1 lb. Spicy Italian Sausage - Crumbled" cookbook:zuppa_toscana recipeIngredient "1 med. Onion - Chopped" cookbook:zuppa_toscana recipeIngredient "1 qt. Water" cookbook:zuppa_toscana recipeIngredient "(2) 14.5 Oz. Cans Chicken Broth" cookbook:zuppa_toscana recipeIngredient "2 cups Chopped Kale or Swiss Chard" cookbook:zuppa_toscana recipeIngredient "2 Garlic Cloves - Crushed" cookbook:zuppa_toscana recipeIngredient "(2) lg. Russet Potatoes - Cubed" cookbook:zuppa_toscana recipeIngredient "Salt and pepper to taste" cookbook:zuppa_toscana recipeInstructions ["In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside.","In skillet over medium-high heat, brown bacon. Drain and set aside.","Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.","Add sausage and bacon to the pot. Simmer for 10 minutes.","Add kale\/chard and cream to the pot. Seasons with salt and pepper; heat through."] cookbook:zuppa_toscana recipeYield 12 cookbook:zuppa_toscana totalTime "35 minutes" cookbook:zuppa_toscana type cookbook:recipes cookbook:zuppa_toscana url https://en.wikibooks.org/wiki/Cookbook:Zuppa_Toscana cookbook:zürcher_geschnetzeltes label "zürcher geschnetzeltes" cookbook:zure_zult label "zure zult" cookbook:zwieback label "zwieback" cookbook:zwiebelrostbraten difficulty 2 cookbook:zwiebelrostbraten label "zwiebelrostbraten" cookbook:zwiebelrostbraten name "Zwiebelrostbraten" cookbook:zwiebelrostbraten recipeCategory category:austrian_recipes cookbook:zwiebelrostbraten recipeCategory category:beef_recipes cookbook:zwiebelrostbraten recipeCategory category:easy_recipes cookbook:zwiebelrostbraten recipeCategory category:gravy_recipes cookbook:zwiebelrostbraten recipeCategory category:main_course_recipes cookbook:zwiebelrostbraten recipeCategory category:pan_fried_recipes cookbook:zwiebelrostbraten recipeCategory category:recipes_with_images cookbook:zwiebelrostbraten recipeCategory category:wine_recipes cookbook:zwiebelrostbraten recipeCuisine cookbook:cuisine_of_austria cookbook:zwiebelrostbraten recipeIngredient "1 1/2 onions" cookbook:zwiebelrostbraten recipeIngredient "125 ml red-wine" cookbook:zwiebelrostbraten recipeIngredient "1 tbsp Dijon mustard" cookbook:zwiebelrostbraten recipeIngredient "1 tsp brown sugar" cookbook:zwiebelrostbraten recipeIngredient "1 tsp Hungarian paprika" cookbook:zwiebelrostbraten recipeIngredient "2 garlic cloves" cookbook:zwiebelrostbraten recipeIngredient "2 slices of roast beef (200 g each, standing rib roast cut)" cookbook:zwiebelrostbraten recipeIngredient "2 tsp tomato paste" cookbook:zwiebelrostbraten recipeIngredient "500 ml beef broth" cookbook:zwiebelrostbraten recipeIngredient "salt and pepper" cookbook:zwiebelrostbraten recipeIngredient "vegetable oil" cookbook:zwiebelrostbraten recipeYield 2 cookbook:zwiebelrostbraten totalTime "prep: 15 min, cooking: 35 min" cookbook:zwiebelrostbraten type cookbook:recipes cookbook:zwiebelrostbraten url https://en.wikibooks.org/wiki/Cookbook:Zwiebelrostbraten