recipe_data
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{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": null,
"servings": "12",
"time": "8 h, 10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "From the original recipe contributor:"
},
{
"line_type": "blockquote",
"section": null,
"text": "\"This is a recipe I created when I realized that our bottled salad dressing was frozen and couldn't thaw quickly enough. It is very easy to make from ingredients usually already on hand. You can vary the amounts, or even substitute low-fat ingredients according to your personal taste. Tastes even better when chilled over night!\""
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ lemons, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup freshly grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons garlic salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together lemon juice, Parmesan cheese, garlic salt, and mayonnaise until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and refrigerate 8 hours, or overnight."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Instead of garlic salt, crush a clove of garlic and mix into the dressing with a little salt (to taste)."
}
],
"title": "'Out of Salad Dressing' Salad Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:%27Out_of_Salad_Dressing%27_Salad_Dressing"
} | recipes/recipe_00_000.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": null,
"time": "30–40 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "1-2 chocolate cake is a simple, fairly easy chocolate cake recipe."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml) vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ounces (55 g) unsweetened chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup granulated sugar (or ½ cup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ cups (300 g) whole wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 ml) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 g) semi-sweet chocolate pieces (such as chocolate chips)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) chopped nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ounces (115 g) cream cheese or sour cream (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the oil and chocolate in an 8-inch (20 cm) square pan and set it in 350 °F (180 °C) oven just until the chocolate melts. Add sour cream or cream cheese if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients, except chocolate chips and nuts, to the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat with a fork until smooth and creamy (about 2 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scrape the sides of the pan, and spread the batter evenly in the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with chocolate chips and nuts. Optionally, cut the chocolate chips and nuts into the batter to some extent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350 °F (180 °C) for 30 to 40 minutes, until a toothpick stuck in the center comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool in pan; eat hot or cooled."
}
],
"title": "1-2 Chocolate Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:1-2_Chocolate_Cake"
} | recipes/recipe_00_001.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": "8–10",
"time": "Prep: 20 minutesBaking: 60 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a traditional American recipe for a 1-2-3-4 cake, a simple form of yellow cake. The name comes from the volumetric ratio of butter to sugar, flour, and eggs."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g / 8.5 oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml / 8.1 oz) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (450 g / 16 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (400 g / 14 oz) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 teaspoons baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pinches of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ol",
"section": "Procedure (brief)",
"text": "Preheat oven to 175 °C (350 °F)"
},
{
"line_type": "ol",
"section": "Procedure (brief)",
"text": "Cream the butter and sugar together until fluffy."
},
{
"line_type": "ol",
"section": "Procedure (brief)",
"text": "Beat in the vanilla and eggs, one at a time, ensuring the batter is well mixed after each egg."
},
{
"line_type": "ol",
"section": "Procedure (brief)",
"text": "Gradually sift in the dry ingredients, alternating with small additions of the milk."
},
{
"line_type": "ol",
"section": "Procedure (brief)",
"text": "Transfer to a greased and floured baking pan."
},
{
"line_type": "ol",
"section": "Procedure (brief)",
"text": "Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs."
},
{
"line_type": "p",
"section": "Procedure (detailed)",
"text": "You will need these things:"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "The ingredients. (Salt not shown here)"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "Cooking implements: beaters, large bowl, cup measurement and large cake tin. Scales optional."
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "An oven, of course!"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "1. Preheat your oven."
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "2. Cream the butter and sugar together."
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "3. Crack the eggs in, and beat them in too"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "After beating in the eggs, it looks like this"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "4. Now get your flour and milk"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "5. Mix a little bit of flour in it."
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "6. Then a little bit of milk."
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "Repeat 5 and 6 until done. By now the mixture will be very smooth."
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "7. Pour the mixture into a greased and floured cake tin, then pop it in the oven"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "8. Checking if the cake is \"done\": put a sharp knife or skewer into the centre of the cake"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "If the knife is dirty - the mixture is still wet - put it back in! (This was after about 15 minutes, it takes a lot longer)"
},
{
"line_type": "ul",
"section": "Procedure (detailed)",
"text": "Finally, it's done! Notice how brown the top is, due to the high sugar content"
}
],
"title": "1-2-3-4 Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:1-2-3-4_Cake"
} | recipes/recipe_00_002.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "15",
"time": "1 hour 30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (275 g / 10 oz) brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (200 g / 7 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 sticks (375 g / 13 oz) butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (200 g) eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (227 g) dark chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (200 g / 7 oz) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (60 g / 2 oz) dutch processed cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (227 g) semisweet chocolate, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "16 oz (450 g) cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (300 g / 10.5 oz) mascarpone cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (110 g / 4 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (50 g) egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "11 oz (310 g) chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "11 oz (330 ml / 1⅓ cups) heavy cream, heated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flaky salt to garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (356°F). Line a 33 x 23 cm (13 x 9-inch) baking pan with parchment."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt dark chocolate in microwave using 30-second bursts. Leave it to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the butter and sugars in a large bowl until combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in the eggs, salt and vanilla, then beat in the melted chocolate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold in the flour and cocoa, then the chopped chocolate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into the lined baking pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 25 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, make the topping by beating the cheeses in a medium-sized bowl until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in the sugar and vanilla, then beat in the egg and milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the brownie out of the oven after the 25 minutes of baking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture over the brownie and bake for a further 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the brownie out of the oven and leave it to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make the ganache by mixing together the chocolate, hot cream and salt in a bowl until melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the ganache over the brownie and chill in the fridge for at least a few hours until set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the brownie with a light sprinkle of salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim the brownie and cut into 15 squares."
}
],
"title": "20-Ingredient Brownies",
"url": "https://en.wikibooks.org/wiki/Cookbook:20-Ingredient_Brownies"
} | recipes/recipe_00_003.html |
{
"infobox": {
"category": "/wiki/Category:Beef_recipes",
"difficulty": 2,
"servings": "4",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (230 g) wide egg noodles (figures are for yolk-free noodles)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (8 oz/230 g) sliced mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large (1 cup/150 g/5.3 oz) coarsely-chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (17 oz/480 g) prepared beef tips with gravy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml/2.0 US fl oz) skim milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (10.75 oz/305 g) condensed cream of mushroom soup (figures are for fat-free)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon bottled minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon (or more to taste) mild or hot paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (250 ml/8.5 US fl oz) sour cream (figures are for reduced-fat)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (125 g/4.4 oz) finely-chopped fresh parsley"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare noodles according to package directions and drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mushrooms and onions and cook until onion is soft, about 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add beef tips, milk, and mushroom soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and pepper to taste and stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to simmer and stir in garlic, paprika, and sour cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer lightly, without letting it boil (that will curdle it)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with parsley."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Prepared beef tips with gravy can be found in the a supermarket's refrigerated meat case."
}
],
"title": "20-Minute Beef Stroganoff",
"url": "https://en.wikibooks.org/wiki/Cookbook:20-Minute_Beef_Stroganoff"
} | recipes/recipe_00_004.html |
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": null,
"time": "2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (3–4 pounds) broiler/fryer chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Country Roast Chicken Seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "40 cloves garlic, smashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large lemon, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ bunch thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 sprigs rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ bunch flat-leaf parsley"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "1 reusable organic cotton produce bag (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub the Country Roast Chicken Seasoning under the skin of the chicken. Refrigerate for at least 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Tie the chicken's legs together and wing tips under the back with butcher's twine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat garlic in a microwave on low for 6 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In this step, work quickly. If using a bag, place garlic in and stuff it in the cavity. If not, just stuff it in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat chicken with olive oil. Place herbs in the bottom of a roasting pan and put lemon slices on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put chicken breast side up on top and bake in an oven for 45 minutes at 375°F (190°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the temperature up to 425°F (220°C) and bake for 45 more minutes or until the internal temperature in both the thigh and breast reaches 165°F (75°C) and the juices run clear."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rest for 10 minutes and serve."
}
],
"title": "40 Cloves in a Roast Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:40_Cloves_in_a_Roast_Chicken"
} | recipes/recipe_00_005.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Beverages | Cuisine of the United Kingdom"
},
{
"line_type": "p",
"section": null,
"text": "A nice cup of tea is the usual answer in Britain and Ireland to any everyday problem. Nothing is so bad that a nice cup of tea with a friend or family member can't make it better."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "32 fl oz (1 L) hot water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–5 measures of loose tea leaves or 3–5 tea bags"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweetener, such as sugar or honey, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk or lemon juice to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour freshly-drawn water into a tea kettle, and heat it to your desired temperature. An electric kettle is fast and convenient."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using loose tea, place it into an infuser, then into the teapot. If using teabags, place them into the teapot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the water reaches the preferred temperature, pour it from the tea kettle into the teapot. As you pour, try to avoid pouring directly onto the tea (especially important for green and white teas) to avoid scalding the leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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, and remove the infuser or tea bag when the time is up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour tea into your cup(s). Add sweetener and milk or lemon to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also prepare a single cup of tea at once by placing a single measure of tea directly into the serving cup."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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.)"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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 not leave tea standing in a teapot for long periods of time."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Never combine milk and lemon in the same cup of tea or the milk will curdle into lumps."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "See the page on tea for additional considerations."
}
],
"title": "A Nice Cup of Tea",
"url": "https://en.wikibooks.org/wiki/Cookbook:A_Nice_Cup_of_Tea"
} | recipes/recipe_00_006.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of Aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Corn flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the corn flour, palm oil, chili pepper, and salt in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave the mixture to sit for 2–3 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the mixture as desired, and serve with drinks."
}
],
"title": "Aadun (Nigerian Corn Flour with Palm Oil)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Aadun_(Nigerian_Corn_Flour_with_Palm_Oil)"
} | recipes/recipe_00_007.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Abacha mmiri (literally \"water cassava flakes\"), also known as bobozee, is a Nigerian snack prepared from cassava."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cassava"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm kernel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Roasted groundnuts"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the cassava, then cut into slices. Rinse well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil cassava in a pot of water until done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the cooked cassava overnight. Rinse thoroughly the next day, and drain away any remaining water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season cassava slices with salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add coconut, palm kernel, and roasted groundnut."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The cassava is rinsed after soaking to remove the sour taste that develops."
}
],
"title": "Abacha Mmiri (Soaked Cassava Flakes)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Abacha_Mmiri_(Soaked_Cassava_Flakes)"
} | recipes/recipe_00_008.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Abak soup is an indigenous soup among the Ibibio people of Nigeria. It features atama leaves and palm fruit concentrate, the latter of which makes the dish resemble banga soup."
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Oil palm fruits or canned oil palm fruit concentrate"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Dryfish or smoked fish"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Unshelled periwinkles"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Assorted meat and fish"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Ponmo, washed and cut into small pieces"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Stockfish"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Onion, sliced"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Stock cubes"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Fresh ata rodo (habanero or scotch bonnet chiles), blended to a paste"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Atama leaves"
},
{
"line_type": "ul",
"section": "Variation I",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Variation I",
"text": "If using fresh palm fruit, process them to extract the juice. Set aside."
},
{
"line_type": "ol",
"section": "Variation I",
"text": "Debone, soak, and clean both the dryfish fish. Rinse in cold water, making sure they are free from sand, and break them into small pieces."
},
{
"line_type": "ol",
"section": "Variation I",
"text": "Cut periwinkles with the blunt side of a knife, and wash thoroughly until the water runs clear."
},
{
"line_type": "ol",
"section": "Variation I",
"text": "Transfer the periwinkles to a pot of water, and boil with a pinch of salt for about a while. Drain off the water and set the periwinkles aside."
},
{
"line_type": "ol",
"section": "Variation I",
"text": "Place the meat, ponmo, and stock fish in a pot. Cover them with as little water as possible, then add the onion and the stock cubes. Cover and cook until tender."
},
{
"line_type": "ol",
"section": "Variation I",
"text": "Add the deboned dryfish."
},
{
"line_type": "ol",
"section": "Variation I",
"text": "Boil the palm fruit juice/concentrate in a separate pot until oil floats to the surface."
},
{
"line_type": "ol",
"section": "Variation I",
"text": "Add all the ingredients, assorted meats, fish, and salt to taste. Stir gently and leave to simmer."
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Goat meat (optional), washed"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Cow tripe (shaki) (optional), washed"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Ponmo (optional), washed"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Assorted meat, washed"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Garlic"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Palm fruit, washed"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Uyayak spice"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Dryfish (optional), washed and deboned"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Bunch of atama leaves"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Seasoning cube"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Mortar and pestle"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Variation II",
"text": "Water"
},
{
"line_type": "ol",
"section": "Variation II",
"text": "Place meats, ponmo, garlic, and onions in a pot. Season with salt to taste, and rub the meat to make sure the salt is well-distributed."
},
{
"line_type": "ol",
"section": "Variation II",
"text": "Cover the meat with water, and bring to a boil. Simmer while you proceed with the next steps."
},
{
"line_type": "ol",
"section": "Variation II",
"text": "Boil the palm fruits with a reasonable quantity of water for about 5 minutes. The cooked fruits should be soft and tender."
},
{
"line_type": "ol",
"section": "Variation II",
"text": "Drain the cooked palm fruits in a colander."
},
{
"line_type": "ol",
"section": "Variation II",
"text": "Pound the palm fruits in a mortar until the shafts are removed. Wash with hot water to extract the palm oil."
},
{
"line_type": "ol",
"section": "Variation II",
"text": "Add the extracted palm oil and the uyayak spice to the simmering meat. Add the dried fish if using, and simmer for about 30 minutes."
},
{
"line_type": "ol",
"section": "Variation II",
"text": "Stir in the atama leaves, ground crayfish, seasoning cube, and salt to taste. By now the palm fruit oil extract would be thicken along the process."
},
{
"line_type": "ol",
"section": "Variation II",
"text": "Cover, and cook for 5 minutes. Serve."
}
],
"title": "Abak Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Abak_Soup"
} | recipes/recipe_00_009.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Abari or sapala is a type of corn moimoi. It is native to eastern Nigeria and usually served during traditional ceremonies. It has a high fiber content. Serve with palm oil or tomato stew."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh corn, kernels removed from the cob"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Prawns, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scotch bonnet chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Medium-sized red bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Medium-sized onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked mackerel or any type of fresh fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil or palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning/stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the corn to a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the crayfish, prawns, peppers, and onion together. Mix in the corn paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add smoked mackerel and vegetable oil. Season with stock cube and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into prepared moi-moi leaves or other desired cooking mold."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam the filled moi-moi until cooked."
}
],
"title": "Abari (Nigerian Steamed Corn Pudding)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Abari_(Nigerian_Steamed_Corn_Pudding)"
} | recipes/recipe_00_010.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Abula (literally \"mixture\") is a dish common amongst Yoruba people of Nigeria. It is a combination of three different soups/stews: gbegiri, ewedu, and pepper sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dryfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ewedu leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potash"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fermented locust beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Colander"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the beans in water overnight. Remove and discard the skins."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the beans in fresh water until very soft. Drain well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the beans to a purée using a blender. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the meat in a pot of water with onions and spices. Remove the meat and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of palm oil in a pot. Add the blended beans, crayfish, salt, boiled meat, and dryfish. Cook until the fish is softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the ewedu for about 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soften with potash, then add a pinch of salt and stock cube."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the ewedu mixture until smooth, and stir in the locust beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat, and allow to simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the pepper and tomato together until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of oil in a pot over medium heat. Add the blended mixture, and cook until it loses the raw flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the pepper sauce in one dish with the gbegiri and ewedu."
}
],
"title": "Abula (Nigerian Three Stews)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Abula_(Nigerian_Three_Stews)"
} | recipes/recipe_00_011.html |
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Accra cassava is a popular cassava fritter eaten in Cameroon. It can be eaten as breakfast, lunch, or dinner and is best enjoyed fresh."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pounds grated cassava (can be frozen and thawed)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large, overly ripe bananas (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon or more of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A good amount of vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Squeeze the grated cassava using a kitchen cloth or cheesecloth (like the one used for preparing homemade pap) to remove as much liquid as possible. The cassava should be very dry with little liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the bananas well using a fork, masher, or food processor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cassava and salt to the mashed banana in a medium sized bowl, and mix them together very well. The mixture should be firm enough that it can be rolled into balls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use your palms to roll about 2 tablespoons of the mixture into bite-size balls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the vegetable oil to 375 °F in a deep skillet or a saucepan. You can check the oil temperature by dropping in a 1-inch square of bread—it should take about 1 minute to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the cassava balls gently into the hot oil and fry until golden brown. Do not overcrowd the pan—work in batches as necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the fritters from the hot oil, drain, and serve fresh."
}
],
"title": "Accra Cassava (Cameroonian Cassava Fritters)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Accra_Cassava_(Cameroonian_Cassava_Fritters)"
} | recipes/recipe_00_012.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 3,
"servings": "About 6",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Acevichada sauce is a recent contribution to Peruvian cuisine that highlights the country's blend of several cultures, including the Japanese diaspora at the end of the 19th century. The recipe is said to have originated during the 90s in Lima's Matsuei restaurant, which is famous for the creation of the iconic acevichado maki. The sauce, which is sometimes described as a \"Leche de Tigre mayonnaise\", references the Peruvian style of uramakizushi and has undergone several changes to this day. It is commonly used as a Nikkei-style sushi topping, but more recently, it is used for dipping mixed seafood fritters (jalea de mariscos) and even pizza or chicken wings!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 ml key lime juice (from 8–10 limes)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 g sea salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 g red onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 g ají amarillo chile"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 g ají limo chile"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 g garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 g cilantro leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 g hondashi (Japanese dehydrated broth)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 g black pepper powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 g togarashi pepper powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "375 ml soybean oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pasteurized eggs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the lime juice into a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the salt and test the flavor. It should be neither too salty nor too acidic. If needed, rectify by adding more salt or lime juice to find the right balance."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onions, chiles, garlic, cilantro, hondashi, black pepper, and togarashi."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with plastic wrap and reserve in the fridge for at least 15 minutes, so the flavors from the vegetables and spices can integrate into the lime juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack the eggs into a blender, and start blending at low speed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While running the blender, very gradually start adding 250 ml of the oil until the mixture thickens to a mayonnaise consistency. Use more or less oil as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pause the blender, pour your leche de tigre into the mix, and start blending again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually stream in the remaining 125 ml oil until the mix thickens again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off the blender and taste for salt. If needed, add a little more salt, and blend again until it suits your taste."
},
{
"line_type": "p",
"section": "Storage",
"text": "Keep the finished sauce in the fridge, where it should last for approximately 2 days."
}
],
"title": "Acevichada Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Acevichada_Sauce"
} | recipes/recipe_00_013.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Achi soup is a Nigerian soup prepared with meat and vegetables. Achi seed makes it easy and fast to prepare."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Goat meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Assorted meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kpomo"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scotch bonnet chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ogiri"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground achi seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uziza leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and boil all the meats in a pot. Add seasoning cubes, salt, and onions. Allow it to cook until the meat is soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the pepper, crayfish, ogiri, and onions. Cook for at least 7 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the palm oil, and taste for seasoning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the ground achi, adding water if it is too thick, and allow it to simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the uziza leaves. Simmer for at least 9 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Achi Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Achi_Soup"
} | recipes/recipe_00_014.html |
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": null,
"time": "1 hour 45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Achicha with fio fio is a Nigerian dish of pigeon peas and cocoyam. It comes from the Enugu people."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pigeon peas (fio fio)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Achicha (dried cocoyam)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Habanero pepper, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ugba"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scent leaf, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nigerian pumpkin (ugwu) leaves, sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick over the fio fio to remove any dirt or debris. Wash well under running water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the fio fio into a pot of boiling water. Add a whole onion and salt to taste, and cook for about 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pound the dried cocoyam in a mortar until it is fine and smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the pounded achicha very well until the water becomes clear. Leave some water in the achicha so that it will be soft. After a few minutes, drain out the water from the achicha, and transfer it to a dry bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the achicha into four equal parts or more. Wrap each portion in transparent nylon, and tie very well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the wrapped achicha to the pot of the boiling fio fio, and allow it to boil for 20–30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some palm oil in a pot. Add the chopped onions, and cook for about 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the grated habanero, and cook for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the ugba, seasoning cubes, scent leaf, and ugwu leaf."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the achicha from the fio fio, and stir the beans into the sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Unwrap the cooked achicha, and serve with the stew."
}
],
"title": "Achicha with Fio Fio (Pigeon Peas and Taro)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Achicha_with_Fio_Fio_(Pigeon_Peas_and_Taro)"
} | recipes/recipe_00_015.html |
{
"infobox": {
"category": "/wiki/Category:Confection_recipes",
"difficulty": 3,
"servings": null,
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Acid drops are a hard candy or confection made very sour through the addition of acid[1]. Citric acid and tartaric acid are commonly used."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 mL) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 mL) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp (2.5 mL) cream of tartar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp (15 mL) citric acid [2]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Powdered sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the sugar, water and cream of tartar to boil over medium-low heat. Stir gently until syrup reaches 310°F (155°C/hard crack stage) or is pale brown. Syrup should harden completely when dropped on to a cold plate and snap between the teeth when cold."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture onto an oiled heatproof work surface, and sprinkle with the citric acid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a greased spatula to fold in the sides and thoroughly work the acid in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the candy is cool enough to touch but still pliable, roll it into sticks and snip off drop-sized bits."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift powdered sugar onto the candies, and shake to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to cool and harden completely. Store in an air-tight container."
}
],
"title": "Acid Drops",
"url": "https://en.wikibooks.org/wiki/Cookbook:Acid_Drops"
} | recipes/recipe_00_016.html |
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": "2 servings",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 salmon fillets"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (320 ml) of shelled acorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg whites"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into a fine meal. If desired, toast the acorn meal for 5-7 minutes at 375°F/190°C/gas mark 5. Transfer the acorn meal to a dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the egg whites in a shallow dish. Coat each salmon fillet in egg white."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat each fillet with the acorn meal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer coated fillets to a slightly greased or non-stick baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 10-15 minutes in a 425°F/220°C/gas mark 7 oven, or until the fish is flaky when pulled apart with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a few tablespoons of oil in in a frying pan over medium-high heat. When the oil is hot, add the coated salmon fillets."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pan fry the salmon for 2–3 minutes per side, depending on the thickness of the fillet, until fish is flaky when pulled apart with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve over brown rice and/or add steamed vegetables and roasted potatoes to complete the plate."
}
],
"title": "Acorn Crusted Salmon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Acorn_Crusted_Salmon"
} | recipes/recipe_00_017.html |
{
"infobox": {
"category": "/wiki/Category:Squash_recipes",
"difficulty": 2,
"servings": "2",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Acorn squash with orange marmalade is a quick, easy vegetable side dish that has great appeal due to its slight sweetness."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium acorn squash, halved lengthwise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon orange marmalade"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 400°F (204°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove seeds and strings from squash halves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut a small piece off outside of each half to make a flat space on which the half can stand level."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place halves in a shallow pan or casserole in ¼ inch (6 mm) water with insides facing down. Bake for 35 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine marmalade and butter in a small bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove squash from oven, and invert in pan or dish. Salt lightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread marmalade and butter mixture on edges of squash, allowing excess to run into center."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place under broiler for 5 minutes or until lightly browned."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Substitute brown sugar for the orange marmalade."
}
],
"title": "Acorn Squash with Orange Marmalade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Acorn_Squash_with_Orange_Marmalade"
} | recipes/recipe_00_018.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Adalu is a porridge of beans and corn, common among the western people of Nigeria. It is known as Ẹwa ati Agbado among the Yoruba people, and Agwa na oka among the Igbo. It can be served with bread and garri."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Corn, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, peeled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crayfish (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooked meat (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ponmo (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick over the beans to remove dirt and stones."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water. Add the corn, and cook until the corn becomes soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cleaned beans to the cooked corn, and allow both to boil together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After few minutes of cooking, add all remaining ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Smash everything together, then allow it to cook for like five minutes. Add any of the optional ingredients, if using."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with bread and garri."
}
],
"title": "Adalu (Bean and Corn Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Adalu_(Bean_and_Corn_Porridge)"
} | recipes/recipe_00_019.html |
{
"infobox": {
"category": "/wiki/Category:Filipino_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditional way of making adobo. The soy sauce gives it a savoury taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6–8 chicken pieces, preferably legs and wings"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml) vinegar made from coconut juice (as a variant, try balsamic vinegar)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves of garlic, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp (2.5 ml) freshly cracked (not ground) black peppercorns"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "When chicken pieces are no longer draining, fry them in hot oil at medium heat. Have a cover ready for splatters."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Sear the chicken, browning on all sides."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer. Add 1–2 pieces of bay leaf."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "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."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Serve over hot steamed rice. May be eaten with tomato slices in fish sauce, tapsilog, soy sauce, vinegar, hotdog, etc."
}
],
"title": "Adobo Chicken (Philippine)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Adobo_Chicken_(Philippine)"
} | recipes/recipe_00_020.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Adobo sauce is a sauce or marinade used in Latin American and Southwestern U.S.-style cooking, made of finely chopped or pureed chiles, garlic, vinegar, and often onions and tomatoes. Food that has been prepared with adobo is sometimes called adobado [1]."
},
{
"line_type": "p",
"section": null,
"text": "Chipotles in adobo sauce is a particular use of this condiment in which chipotles (smoked jalapeño peppers) are stewed in adobo sauce. Ingredients of this sauce generally include tomatoes, garlic, vinegar, salt, and spices."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 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)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (0.95 L) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml) apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, crushed or sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of cumin, oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a heavy saucepan. Cook over a very low heat for 1–2 hours until the chiles are very soft and the liquid has been reduced to about 1 cup. Alternatively, cook in a slow cooker overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat with a mortar and pestle, or put in blender to puree for a thick sauce."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sauce will keep for several weeks in the fridge in an airtight container. You can also can it in mason jars for longer storage, following proper procedures for sterilizing jars and canning."
}
],
"title": "Adobo Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Adobo_Sauce"
} | recipes/recipe_00_021.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Adoyo is a popular Nigerian drink that can be found on almost every street just like zobo, kunu, and fura de nono. It is made with boiling water decanted from ogi (pap) and pineapple, lemongrass, and/or orange. It is a natural drink that does not require any coloring."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ogi water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ripe pineapple, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh or dried lemongrass leaves, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ogi water, pineapple, and lemongrass leaves in a pot. Simmer for at least 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and cool completely. Once cool, strain out the solids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the sugar in a pot. Slowly melt it over medium heat, stirring, and cook until it reaches a light brown caramel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir some hot water into the caramel to make a sauce—if you use cold water, it will crystallize. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sweeten the strained liquid with the caramel sauce, and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can substitute honey for the finished caramel syrup."
}
],
"title": "Adoyo (Nigerian Ogi Beverage)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Adoyo_(Nigerian_Ogi_Beverage)"
} | recipes/recipe_00_022.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 3,
"servings": "4",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "p",
"section": null,
"text": "This dish was developed as a macaroni and cheese dish for adults. Instead of cheddar, this recipe uses Fontina, mascarpone, Gruyere, cream cheese, and Swiss."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound (227 g) elbow macaroni"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces (170 g) heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp (2.5 ml) kosher salt, plus more for the water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (60 g / 2.1 oz) grated Fontina"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (60 g / 2.1 oz) grated Gruyere"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (150 g / 5.3 oz) mascarpone cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (150 g / 5.3 oz) cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 thin slices Swiss cheese, julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ sticks (150 g / 5.3 oz) unsalted butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp (30 ml) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp (5 ml) tabasco sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a gallon (~3.8 L) of salted boiling water, cook macaroni to al dente. Strain into a colander and rinse with cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While pasta is cooking, in a heavy saucepan, melt 2 tbsp butter over medium heat. Once bubbling ceases, whisk in flour and cook, whisking continuously, until blonde."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients except butter. Once cheese is melted and sauce is smooth, add 1 tbsp butter, whisking continuously until melted. Repeat until all butter has been used."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently fold in macaroni and serve warm."
},
{
"line_type": "ul",
"section": "See also",
"text": "Macaroni and Cheese"
},
{
"line_type": "ul",
"section": "See also",
"text": "Macaroni and Cheese (baked)"
}
],
"title": "Adult Macaroni and Cheese",
"url": "https://en.wikibooks.org/wiki/Cookbook:Adult_Macaroni_and_Cheese"
} | recipes/recipe_00_023.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Adun is a savory Nigerian food made from cornmeal. Due to its sweetness, the name adun was coined by the Yoruba people. It is best consumed with garri, pap or Nigerian custard."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely-ground whole cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Groundnut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground dry chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Wrapping leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the cornmeal, palm oil, groundnut, pepper, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix thoroughly until a thick paste is formed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put mixture in wrapping leaves to form shape."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with garri, pap, or Nigerian custard."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To make cornmeal/cornflour, sun dry corn and grind."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Corn flour and ground pepper without palm oil is known as elekute."
}
],
"title": "Adun (Nigerian Corn Meal)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Adun_(Nigerian_Corn_Meal)"
} | recipes/recipe_00_024.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Afang soup is a Nigerian dish primarily made by the Efik people but enjoyed by all Nigerians. It is made with a large amount of waterleaf, as well as the herb okazi. It is similar to edikang ikong soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nigerian dryfish, soaked and deboned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef, cut in pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kanda (cow skin)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bouillon cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch waterleaf, washed and chopped small"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Afang (okazi) leaves, ground or pounded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup periwinkles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Break the soaked and deboned fish into small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the beef and kanda with the diced onions and bouillon cubes in a very small quantity of water. Remember to start cooking the kanda first because it is tougher."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the meat is cooked, add the fish pieces, pepper, and crayfish. Cook until there is very little liquid left in the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the meat and fish and place in a bowl or another container, leaving the stock in the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the palm oil and waterleaf to the pot. Cook on medium heat for about 3 minutes without stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ground afang leaves, periwinkles, and salt to taste. Leave to simmer until the vegetables are soft and mushy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the meat and fish back into the pot. Stir well and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "In Nigerian markets, the sellers of shredded okazi have a machine for grinding it. You can also grind it with your blender with a small quantity of water."
}
],
"title": "Afang Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Afang_Soup"
} | recipes/recipe_00_025.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": "1",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Affogato, or \"affogato al caffe\", is an Italian preparation consisting of gelato or ice cream topped with espresso.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 scoop gelato, typically vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 shots espresso, or one long pull shot"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Either pour espresso over gelato and serve, or serve them side by side for diner to mix at the table."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ Nolan, Greg (2018-04-26). \"An Introduction to Affogato (Recipes and Tips)\". I Need Coffee. Retrieved 2023-10-21."
}
],
"title": "Affogato",
"url": "https://en.wikibooks.org/wiki/Cookbook:Affogato"
} | recipes/recipe_00_026.html |
{
"infobox": {
"category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1",
"difficulty": 3,
"servings": "8 pieces",
"time": "2½ hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Afghan bread or Nan-i-Afghani is the national bread of Afghanistan. It is a flatbread and can be oval or rectangular. It is baked in a tandoor, the primary cooking equipment of the sub-continent region. The Afghan tandoor sits above ground and is round and made of bricks, which are heated to cook the bread. Afghan bread, also known as \"nan breads\", are shaped, then stuck onto the sides of the oven to bake. Often black cumin seeds or caraway seeds are sprinkled on Afghan bread for decoration as much as taste, and lines are made in the dough lengthwise to add texture to the bread. Afghan bread is similar to pita or Lebanese bread."
},
{
"line_type": "p",
"section": null,
"text": "Afghan bread is commonly stocked at Middle Eastern grocery stores in western countries. In Afghanistan the baker still cooks the bread the traditional way by spreading the dough around the tandoor, whereby it gets puffy quickly and starts to colour and emit a fresh bread smell that draws the early morning throngs of people. The baker then uses two long iron tongs to pull the bread from the tandoor wall. It is carried in cloth bags by Afghans, unlike western breads packaged in plastic."
},
{
"line_type": "p",
"section": null,
"text": "Afghans serve bread with most meals; it is used as an equivalent to a fork to envelop foods and soak up liquids on the plate. Generally the bread is torn into shreds and used to pinch the foods, similar to a sandwich. The bread acts as both fork and spoon, as Afghan often use their hands to eat. The bread has no firm crust and tastes similar to Indian naan bread. It has a dense and rich taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix ½ cup water, yeast, and sugar. Let it sit for 10 minutes until foamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place flour in a mixing bowl and sprinkle in the salt. Make a well, then add oil and yeast mixture. Stir in add small amounts of the remaining water until it forms a soft dough that can be moulded. Knead for 5 mins. Cover with paper and let rise for 1½ hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together the egg yolk and 1 tablespoon of water to make egg wash. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide dough into eight parts and roll each into a ball. Roll each bread into an oval shape 20 cm long and 5 cm thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make lines in top of dough. Brush on egg wash, and sprinkle with black cumin seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a preheated 350°F (175°C) oven for 25 mins. Total cooking time is around 2½ hours."
}
],
"title": "Afghan Bread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Afghan_Bread"
} | recipes/recipe_00_027.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Afia efere is a white soup native to the Efik tribe of Nigeria. It is similar to the Igbo ofe nsala. Afia efere is simple, easy to prepare, and affordable."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Assorted meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Goat meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Calabash nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uda (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uziza seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uyayak"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cameroon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dry pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uziza leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the assorted meat and goat meat until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the smoked fish until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the calabash nutmeg, uda, uziza seeds, and half of the uyayak until it is a nearly-smooth powder. Add some water to the ground spices and sieve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel, wash, and cook the yam until soft. Mash the boiled yam traditionally or using a food processor until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the crayfish, pepper, and the remaining half of the uyayak to the meat. Add some water, and bring the contents to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste for salt and season. Add the ground spices to the meat, and simmer on a low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the pounded yam in medium-sized balls, and turn up the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the yam is dissolved, taste for seasoning and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the uziza leaves, and serve."
}
],
"title": "Afia Efere (Efik White Soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Afia_Efere_(Efik_White_Soup)"
} | recipes/recipe_00_028.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a delicious and nutritious stew. It is very easy to prepare and does not require any special skills, although preparing it can take a lot of time."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons avocado oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size onions, neatly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 medium-size garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium-size stalks celery, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium-size cabbage, neatly cut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size potatoes, neatly cut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium-size carrots, neatly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons dried Italian seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons onion powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons chicken bouillon cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon smoked paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cups water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the avocado oil in a large saucepan over a medium heat. Add the neatly chopped onions and cook until tender for about 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the garlic and celery and cook until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cabbage, potatoes, carrots, Italian seasonings, onion powder, garlic powder, bouillon cubes, smoked paprika, and water. Cover the saucepan and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat and let simmer for about 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Check the seasonings and adjust where necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and serve warm with any complimentary dish of your choice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For this recipe, you can purchase any type of cabbage, but the red cabbage is preferred because it adds a nice colour to the dish and pairs well with other vegetables."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Make sure that the cabbage is fresh and free from any brown leaves or holes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you would prefer to reheat, simply put the leftover in a saucepan over low heat and cook until warmed through. You can also reheat the leftover in the microwave."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can decide to add other ingredients that suites your taste to this recipe, such as cooked beans if you want some extra proteins."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a variety of ingredients you can use any type of vegetables while cooking such as kale leaves, mushrooms and spinach to boost the nutrients in the meal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you are a spice lover you might want to include some curry powder, chilli pepper, cumin, fresh herbs like rosemary or thyme, and cayenne pepper."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you would like your vegetables to be more tender, you may decide to cook them for a longer period of time but don't overcook bit so that the vegetables will not lose their nutrients."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can boil some potatoes and mash them into the stew, which will help to thicken the stew."
}
],
"title": "African Cabbage Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:African_Cabbage_Stew"
} | recipes/recipe_00_029.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "African salad, also known as abacha, is a west African delicacy. It is eaten by all Nigerians, but especially the Igbo people. The dish is delicious when combined with pepper, eggplant sauce, and ponmo."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Abacha (shredded dried cassava)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ponmo (cow skin)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Edible potash (akaun)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground ehu seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ukpaka"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground ogiri or iru"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garden egg, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Utazi leaves, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, sliced into rings"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the dried abacha in warm water for 40 minutes. Drain and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season and fry the fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season and boil the ponmo until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the potash into a cup with warm water, and stir well. Strain out the potash residue."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the palm oil in a pot, add the strained potash mixture, and stir until the palm oil turns into a yellow paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the crayfish powder, pepper, ground ehu, ukpaka, iru/ogiri, diced onions, and seasoning to taste. Stir the mixture well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the soaked abacha into the mixture, and stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with the fried fish, ponmo, garden eggs, sliced utazi (use sparingly), garden egg leaves, and onions rings."
}
],
"title": "African Salad I",
"url": "https://en.wikibooks.org/wiki/Cookbook:African_Salad_I"
} | recipes/recipe_00_030.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": "Ingredients",
"text": "When preparing Abacha, the more ingredients used, the tastier and more \"complete\" the dish will be:"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 handfuls abacha (shredded dried cassava)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups ugba (ukpaka)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 cl red palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons powdered edible potash (food tenderizer)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons ground Ehu seeds (Calabash Nutmeg)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Habanero pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 stock cubes (preferably Knorr brand), crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ogiri (castor seed paste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Other meat and vegetables for the Abacha"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fish (mackerel/dryfish/stockfish)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ponmo/kanda (cow skin)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 fresh utazi leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garden eggs (white eggplant)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garden egg leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the shredded abacha in cold water for 10 minutes until it softens. Pour boiling water over it and drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the ugba with warm water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve the potash in water and sieve out any residual solids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the potash water with the palm oil in a pot until it forms a yellowish paste. Place on the heat, and stir in the ground ehu, pepper, crayfish, and seasoning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the crushed stock cubes, diced onions, and ugba. Take off the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the ogiri, then add meat and fish if using."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the abacha, allowing the ingredients to blend."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sliced utazi and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with chopped garden egg leaves and sliced onions."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Abacha is made by boiling and grating/shredding cassava tubers."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ukpaka or ugba is shredded oil bean seeds. It is optional, and if not added it won't affect the end result."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Red palm oil must be used when preparing abacha."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If garden egg leaves are not available, baby spinach leaves are a good alternative."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "At least one type of fish must be used in preparing abacha. You can use stockfish, dryfish (e.g. catfish, mangala), fried mackerel, and/or smoked fish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Crayfish much be added."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Pepper must be used—you can either add habanero pepper (recommended) or dry cayenne pepper. Habanero pepper is atarodo, atarugu or ose oyibo. Black pepper is not a good fit for abacha."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add ogiri for the classic traditional taste, but if not available you should add stock cubes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Edible potash (akanwu, kaun, keun) is what makes palm oil curdle and it is a must. If you do not have it or you do not want to eat edible potash, baking soda (bicarbonate of soda) has similar properties."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Be careful when adding salt, since the dish contains lots of ingredients that already have salt (stockfish, stock cubes, crayfish, etc)."
}
],
"title": "African Salad II",
"url": "https://en.wikibooks.org/wiki/Cookbook:African_Salad_II"
} | recipes/recipe_00_031.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This jelly dessert uses agar as a thickener, making it suitable for vegetarians."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 grams (0.18 oz) agar powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams (3.5 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 grams (18 oz) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 grams (2.6 oz) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp almond extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 Tbsp fruit cocktail"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml (0.625 cups) syrup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put agar, sugar, and water in a saucepan and bring to boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take off heat, and drain some of the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When cool, add in milk and almond extract."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture into tin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When completely cool, chill in the refrigerator for about 15 minutes until set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut almond jelly into cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with fruit cocktail and syrup in a glass bowl."
}
],
"title": "Agar Jelly",
"url": "https://en.wikibooks.org/wiki/Cookbook:Agar_Jelly"
} | recipes/recipe_00_032.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Agbalumo smoothie is a delicious Nigerian smoothie made from African star apples."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "African star apple, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey or sugar"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the skin off the star apples and remove the seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the peeled fruit to the blender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Begin blending the fruit, adding water to get your desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sweeten to taste with honey or sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the smoothie through a sieve, and serve."
}
],
"title": "Agbalumo Smoothie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Agbalumo_Smoothie"
} | recipes/recipe_00_033.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Agbugbu is a typical igbo food made from pigeon peas and yam. It is tasty and easy to prepare."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried pigeon peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yam, cut into small pieces and rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick any dirt or debris out of the pigeon peas, then wash them and soak in water overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain away the soaking water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pigeon peas in fresh water, and bring to a boil. Cook until tender, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the yam in water until tender, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the onions, ground crayfish, ground pepper in a pan with palm oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the drained yam and pigeon peas, and stir gently."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Agbugbu (Nigerian Pigeon Pea and Yam Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Agbugbu_(Nigerian_Pigeon_Pea_and_Yam_Porridge)"
} | recipes/recipe_00_034.html |
{
"infobox": {
"category": "/wiki/Category:Japanese_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Agedashi tofu (or agedashi dofu) 揚げ出し豆腐 is a simple Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and shoyu (Japanese soy sauce), and topped with finely chopped green onions or grated daikon. It is eaten with chopsticks."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 oz (~115–170 g) soft tofu"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potato starch or corn starch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) dashi"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp (30 ml) light soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ Tbsp (22.5 ml) mirin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green onions, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated daikon (white radish)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the soft tofu into rectangular pieces about 1 inch thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the layers on rack with paper towels and leave for 10–15 minutes to drain. Change the paper and turn over the slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In pan, mix sauce ingredients, and heat in a pan until boiling. Turn off the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil to 355°F (180°C) for deep frying."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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 the tofu lowers the oil temperature. Fry until golden, turning once."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and drain on paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the tofu in a dish, and pour the sauce over top. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions."
}
],
"title": "Agedashi Tofu",
"url": "https://en.wikibooks.org/wiki/Cookbook:Agedashi_Tofu"
} | recipes/recipe_00_035.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ager soup is a typical Nigerian draw soup prepared from the pulp obtained from ager tree. It is commonly consumed by the Tiv people."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ager"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fish, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nune (locust bean cake)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maggi cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, blended"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scrape off the white flaky skin of the ager stalk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To remove the ager pulp, pound gently for few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Squeeze the pulp in a small amount of water to extract the slippery juice. Sieve this product to separate the juice from the fibres."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a little water in a pot, and add the ager juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the palm oil, beef, and fish, then cook for few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir continuously until an elastic consistency is achieved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add nune, maggi cubes, and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with swallows as desired."
}
],
"title": "Ager Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ager_Soup"
} | recipes/recipe_00_036.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Agidi is a simple Nigerian pudding made with corn or cornstarch.[1] Agidi jollof incorporates additional flavorings like those in jollof rice. It is mostly eaten by the tribes of Eastern Nigeria, but it can also be found in other parts of the country. Uma leaves or banana leaves are used to wrap and serve the dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Groundnut or palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground/puréed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning/stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White corn (maize) kernels, cleaned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uma leaves or banana leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Small marrow bones, cooked until soft"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl/plate"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the meat, curry powder, onion and thyme in a pot. Cover with water, and bring to a boil. Cook until the meat is soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the meat pieces from the stock. Strain the stock to remove and discard any solids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some oil in a pot. Add the ground tomatoes, and fry for about 20 minutes until the sour smell of the tomatoes is gone."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season to taste with salt, pepper, curry powder, and seasoning cubes. Cover and cook until the taste is right."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the cooked meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the corn kernels in a pot, and cover with water. Bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the corn, and rinse it with cool water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the corn to a smooth paste, and transfer it to a bowl. Cover it with a few inches of cool water, and leave the starch to settle to the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully separate the water from the starch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the starch to a pot, and stir in water until it has the consistency of evaporated milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over medium heat, stirring constantly, until it thickens. Do not let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually mix the prepared stew into the hot cornstarch mixture until it gets an over even colour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a cone with a leaf. Scoop some agidi mixture into the cone, add a soft marrow bone, and top with more agidi mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Seal the cone, and repeat the process with the remaining leaves and agidi mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set aside for a few minutes until the agidi cools and firms up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To speed up the process, you can use store-bought cornstarch instead of extracting the starch from fresh corn."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ \"Agidi/Eko\". ProVeg Nigeria. Retrieved 2023-12-26."
}
],
"title": "Agidi Jollof",
"url": "https://en.wikibooks.org/wiki/Cookbook:Agidi_Jollof"
} | recipes/recipe_00_037.html |
{
"infobox": {
"category": "/wiki/Category:Very_Easy_recipes",
"difficulty": 1,
"servings": "2",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Agnolotti in brodo is a very simple and delicious Italian pasta soup containing agnolotti, small ravioli filled most commonly with meat. This soup is delicious on a cold day when you haven't much time to devote to preparing a tasty meal. It is best served with some homemade garlic bread and a healthy salad."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 grams (8–9 ounces) of agnolotti or other small ravioli-type pasta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ litre (2 cups) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup of single (light) cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 handful of chopped flat-leaf parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash (you decide how big or small) of sweet sherry"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the agnolotti and cook according to the instructions on the package."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy."
}
],
"title": "Agnolotti Pasta Soup (Agnolotti in Brodo)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Agnolotti_Pasta_Soup_(Agnolotti_in_Brodo)"
} | recipes/recipe_00_038.html |
{
"infobox": {
"category": "/wiki/Category:Peruvian_recipes",
"difficulty": 2,
"servings": "8",
"time": "About 45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ají de Gallina (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789.[1]"
},
{
"line_type": "p",
"section": null,
"text": "Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs travelled to the New World, including Peru, bringing with them French culinary expertise. Wealthy Peruvian creole families hired them to demonstrate their wealth to the ruling Spaniards.[2] The fusion of local cuisines with French cooking traditions led to many new recipes, including ají de gallina."
},
{
"line_type": "p",
"section": null,
"text": "This is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers.[3] Peruvians love eating this dish on cold days."
},
{
"line_type": "p",
"section": null,
"text": "The dish is often referred to as ají de pollo when it is prepared with frayed chicken breasts — especially nowadays in which, unlike egg hens raised traditionally on farm lots, the poultry industry breeds caged birds for meat within three months.[4]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1300 g (4 lb) chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "120 ml (½ cup) of olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large finely chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cloves of minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt and pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 chicken stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ loaf of bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "110 g (¼ lb) of chopped pecans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "110 g (4 ounces) grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can of evaporated milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.6 kg (3.5 lbs) boiled rice (flavored with chopped garlic and salt)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 hard boiled eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "120 g (½ cup) black olives"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "In a saucepan, heat oil and sauté the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "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."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Cook slowly for ten minutes. Cook slowly, stirring to thicken."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "While the Ají 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)"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Back to the Ají 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."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives."
}
],
"title": "Ají de Gallina (Peruvian Chili Chicken)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Aj%C3%AD_de_Gallina_(Peruvian_Chili_Chicken)"
} | recipes/recipe_00_039.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Akabenz is a popular Rwandan dish consisting of crispy and flavorful fried chicken. This dish is loved for its juicy and tender meat, paired with a crispy outer coating. It is often served as a main course with various side dishes or enjoyed on its own as a snack."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon onion powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon dried oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (900 grams) chicken pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil, for frying"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Paper towels"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Tongs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix well to ensure the spices are evenly distributed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat each piece of chicken with the seasoned flour mixture, making sure to shake off any excess."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully place the coated chicken pieces into the hot oil, ensuring they are not overcrowded in the pan. Fry in batches if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the chicken for about 6–8 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) for the chicken to be fully cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately while still hot and crispy."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For extra flavor, marinate the chicken pieces in a mixture of buttermilk, garlic, and spices for a few hours before coating them in the seasoned flour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to adjust the seasoning according to your taste preferences. You can add more or less of each spice to suit your preference for spiciness and flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with traditional Rwandan side dishes like isombe (cassava leaves with eggplant) or mizuzu (fried plantains) for a complete meal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Chicken is a good source of protein."
}
],
"title": "Akabenz (Rwandan Fried Chicken)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Akabenz_(Rwandan_Fried_Chicken)"
} | recipes/recipe_00_040.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Akamu, also known as pap or ogi, is a variety of Nigerian pudding usually make from soaked corn. It is often eaten for breakfast."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Akamu paste, broken into lumps"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hot water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Evaporated milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Big bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a large basin halfway with the akamu lumps. Because akamu rises during preparation, use a bowl large enough to hold the meal in its elevated position. If in doubt, use a large bowl and allow plenty of time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crush the ogi lumps with a spoon into very little pieces. Mix in small amounts of cold water until the mixture is smooth and has the consistency of evaporated milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring a large pot of water to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the mixture thoroughly just before the water boils, as some akamu may have accumulated at the bottom of the basin. Once the water has reached a boil, carefully but steadily stir it into the akamu mixture. Stop stirring as soon as the mixture starts to set, and reduce the flow of water you're pouring to the bare minimum until the akamu has entirely set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thoroughly whisk the mixture. Add additional water as desired if the mixture is too thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in evaporated milk and a pinch of sugar to taste."
}
],
"title": "Akamu (Nigerian Pudding)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Akamu_(Nigerian_Pudding)"
} | recipes/recipe_00_041.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Akarange is a flavorful and versatile Rwandan tomato sauce that can be used as a base for many dishes. Made with ripe tomatoes and aromatic spices, this sauce adds a burst of flavor to various meals."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 large ripe tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the vegetable oil in a large saucepan over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the diced green and red bell peppers. Cook for a few minutes until they begin to soften."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes to the pan, along with the ground paprika, ground cumin, ground coriander, and ground black pepper. Stir well to combine the ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the water and season with salt to taste. Stir again to ensure the spices are evenly distributed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and let the akarange cook for about 15–20 minutes, or until the tomatoes have softened and the flavors have melded together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the sauce and adjust the seasoning if needed, adding more salt or spices according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the akarange is cooked to your liking, remove the saucepan from the heat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a spicier version, you can add a pinch of cayenne pepper or a finely chopped Scotch bonnet pepper to the sauce."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Akarange can be used as a base for various dishes such as stews, soups, and curries. It also pairs well with grilled meats and vegetables."
},
{
"line_type": "ul",
"section": "Nutrition",
"text": "Tomatoes are rich in vitamins A and C, as well as antioxidants like lycopene."
},
{
"line_type": "ul",
"section": "Nutrition",
"text": "This sauce is low in calories and fat."
}
],
"title": "Akarange (Rwandan Tomato Sauce)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Akarange_(Rwandan_Tomato_Sauce)"
} | recipes/recipe_00_042.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Akarubi is a popular Rwandan dessert made with grilled bananas. This simple yet delicious dish is a favorite among Rwandans and visitors alike. Grilled bananas are caramelized to perfection, resulting in a sweet and smoky flavor that is irresistible."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ripe bananas, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter or vegetable oil, for grilling"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cinnamon (optional, for sprinkling)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey, for drizzling (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Grill or grill pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Tongs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat your grill or grill pan to medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the peeled bananas directly on the grill grates or grill pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grill the bananas for 2–3 minutes on each side, or until they are lightly charred and softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the grilled bananas from the heat and transfer them to a serving plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Optionally, sprinkle the grilled bananas with cinnamon for added flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot as a dessert or snack. If desired, drizzle the grilled bananas with honey or maple syrup for additional sweetness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use ripe bananas for the best results. They should be yellow with some brown spots on the skin, indicating they are sweet and flavorful."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can brush the bananas with melted butter or vegetable oil before grilling to prevent sticking and enhance the caramelization."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add a squeeze of fresh lemon juice or lime juice over the grilled bananas for a tangy contrast to the sweetness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve the akarubi with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Garnish the grilled bananas with chopped nuts, shredded coconut, or a sprinkle of powdered sugar for added texture and presentation."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Bananas are a good source of potassium, vitamin C, dietary fiber, and natural sugars."
}
],
"title": "Akarubi (Rwandan Grilled Banana)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Akarubi_(Rwandan_Grilled_Banana)"
} | recipes/recipe_00_043.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Akidi is a typical Igbo food made from black beans. It is served with pap, custard, or garri."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Akidi (black beans)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, blended"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak and rinse black beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil beans for a few minutes until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain black beans, and mix in some palm oil and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in blended pepper and onions, then cook the bean mixture for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with pap or Nigerian custard."
}
],
"title": "Akidi (Nigerian Black Bean Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Akidi_(Nigerian_Black_Bean_Porridge)"
} | recipes/recipe_00_044.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Alabama white sauce is a variety of mayonnaise-based white barbecue sauce. Its origin is frequently traced to Robert Gibson of Big Bob Gibson’s Bar-B-Q restaurant in Alabama[1][2][3][4]. The sauce can be brushed on meat or used as a dipping sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup corn syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tablespoon cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Prepared horseradish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Sources",
"text": "↑ https://heygrillhey.com/alabama-white-sauce/"
},
{
"line_type": "ol",
"section": "Sources",
"text": "↑ https://www.chilipeppermadness.com/recipes/white-bbq-sauce/"
},
{
"line_type": "ol",
"section": "Sources",
"text": "↑ https://www.southernkissed.com/alabama-white-barbecue-sauce/"
},
{
"line_type": "ol",
"section": "Sources",
"text": "↑ https://bigbobgibson.com/"
}
],
"title": "Alabama White Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Alabama_White_Sauce"
} | recipes/recipe_00_045.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fried meatballs (qofte të fërguara) is an Albanian dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 slice stale bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb ground meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, finely-grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons chopped feta cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons oil or melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mint"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup oil (olive oil recommended)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak bread in water and squeeze hard to drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine soaked bread, ground meat, bread crumbs, oil or melted butter, onion, cheese, parsley, salt, pepper, and mint, and mix thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form mixture into 1 inch-thick patties, then sprinkle with salt, pepper, and oregano."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll in flour and fry in hot oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with French fries or mashed potatoes."
},
{
"line_type": "p",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Albanian Fried Meatballs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Albanian_Fried_Meatballs"
} | recipes/recipe_00_046.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gjellë me arra is an Albanian dish of meat with walnuts. It is often made with veal or chicken."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 shelled walnuts, finely crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg yolks, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 garlic clove, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ lb (1 stick / 8 tbsp) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 lbs of veal or chicken meat, cut into 1-inch cubes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the meat or chicken in a saucepan, and cook over medium heat until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the meat, and set it aside in a dish while leaving the remaining juices in the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In another saucepan, add the flour and stir over heat until it becomes light brown in color—do not overcook! Then, add half the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the walnuts, garlic, and egg yolks, stirring constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the meat 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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pan fry the remaining half stick of butter until brown, and pour over the dish before serving."
},
{
"line_type": "p",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Albanian Meat with Walnuts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Albanian_Meat_with_Walnuts"
} | recipes/recipe_00_047.html |
{
"infobox": {
"category": "/wiki/Category:Albanian_recipes",
"difficulty": 2,
"servings": "4 servings",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Several different dishes are called \"mixed vegetables\"; they all consist primarily of different kinds of vegetables cut into pieces and mixed together, then either served as-is or else cooked, typically by sautéing. This recipe is for an Albanian mixed vegetables dish called Turli perimesh."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs of various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc.)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup oil, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup peeled chopped tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut off inedible tips of vegetables. Wash and slice them into 1-inch squares."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté vegetables in half the oil and remove them from the frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, accompanied by steak, meatballs, or any other main dish."
},
{
"line_type": "p",
"section": "Reference",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Albanian Mixed Vegetables",
"url": "https://en.wikibooks.org/wiki/Cookbook:Albanian_Mixed_Vegetables"
} | recipes/recipe_00_048.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "4 servings",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Stewed dry figs (hoshaf me fiq të thatë) is an Albanian pudding."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (900 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) finely-grated dried figs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir sugar into milk, bring to a boil, and remove from heat. Gradually add figs, stirring continuously."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into earthenware serving bowls and bake in moderate oven (350°F or 180°C) for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill and sprinkle with cinnamon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve cold."
},
{
"line_type": "p",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Albanian Stewed Fig Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Albanian_Stewed_Fig_Pudding"
} | recipes/recipe_00_049.html |
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": "4–6 servings",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Albanian vegetable pie (Albanian: Byrek Shqipëtar me perime), is an Albanian recipe for cooking pies. Albanian pies are generally made of thin pastry leaves which can be rolled out at home or bought as filo dough at a supermarket. Most of the pies prepared by Albanian cooks are not sweet; instead, pie fillings are almost always savory. Thus, a piece of such a pie may well serve as the main dish of a meal."
},
{
"line_type": "p",
"section": "Ingredients",
"text": "Serves 4–6:"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) oil, preferably olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ packets (or about 30 ea.) filo pastry leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ pounds (680 g) spinach, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) diced feta cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) chopped green onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp (7.5 ml) salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush a medium-sized baking pan with some of the oil, and start layering the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two more leaves, and repeat the procedure until half of the leaves are in place. Make sure that they cover the pan by hanging them about one inch over the edges of the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves, repeating the first-half procedure."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A medium-sized, round baking pan is recommended because it's more authentic, but any medium-sized baking pan will do."
},
{
"line_type": "p",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Albanian Vegetable Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Albanian_Vegetable_Pie"
} | recipes/recipe_00_050.html |
{
"infobox": {
"category": "/wiki/Category:Pie_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ale, Mustard and Winter Vegetable Pie is a vegan pie. This is excellent hearty autumn and winter fare and very tasty."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 potato, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ parsnip, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ small turnip or rutabaga, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon soy margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ parsnip, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 leek, cut into fine rings"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 mushrooms, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼–½ cup dried TVP (textured vegetable protein)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tablespoon Marmite or Vegemite"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 ml (¾ cup) boiling water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 heaped tablespoon flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 heaped tablespoon wholegrain mustard (try a green peppercorn mustard, if available)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 ml (¾ cup) rich, dark ale (try a nice Porter)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drop the potato, turnip or rutabaga, and ½ parsnip in a saucepan of rapidly boiling water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring back to the boil, and simmer until potato is soft (about 20 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When cooked, drain off the water, add the margarine, and mash until creamy smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reconstitute the TVP by mixing the TVP, boiling water and marmite. Let sit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put olive oil in a saucepan over medium heat, then add the leek, garlic and carrot and ½ parsnip. Sauté until the carrot is soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mushrooms and cook a minute or two more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into a casserole dish, top with the potato/rutabaga/parsnip mash, and smooth the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 180°C (350°F) for 20 to 30 minutes or until top is beginning to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from oven, let rest a minute, then serve."
}
],
"title": "Ale, Mustard and Winter Vegetable Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ale,_Mustard_and_Winter_Vegetable_Pie"
} | recipes/recipe_00_051.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Alfajores are a Latin-American sandwich cookie filled with dulce de leche."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp lemon rind, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cup (360 ml) cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dulce de leche"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream butter; add sugar and beat until fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add egg and egg yolks one at a time, beating well. Beat in vanilla and lemon rind."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift together cornstarch, flour, baking powder, and salt. Add to batter and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drop batter by small spoonfuls onto well-buttered baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for 15 minutes. Remove immediately and cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sandwich the cookies together with dulce de leche."
}
],
"title": "Alfajores (Latin American Sandwich Cookies)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Alfajores_(Latin_American_Sandwich_Cookies)"
} | recipes/recipe_00_052.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": "4",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fettuccine Alfredo or \"fettuccine all’Alfredo\" is a dish made with fettuccine pasta combined with a sauce made from Parmigiano-Reggiano cheese and butter. The dish was named after Alfredo Di Lelio who opened a restaurant in Rome in 1914 and served “fettuccine all’Alfredo. Fettuccine Alfredo is an exaggerated variation of \"pasta al burro\" or pasta with butter--a dish that Italians understand better as something that would be cooked at home for simplicity and comfort. The dish became popularized in the United States and through commercialization the recipe has evolved to include heavy cream and other ingredients."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound (450 g) fettuccine egg noodles"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put water to boil in a large pot and cook the noodles until al dente."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the noodles and reserve ½ cup of liquid to emulsify your sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The original name of the dish, created in 1914, was Fettuccine al triplo burro (Fettuccine with triple butter)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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."
}
],
"title": "Alfredo Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Alfredo_Sauce"
} | recipes/recipe_00_053.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 1,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Baghrir are a variety of small, spongy pancake or flatbread popular in North Africa, including Algeria. They are made of semolina and/or all-purpose flour, and they are characteristically laced with tiny holes that soak up whatever sauce they are served with. The recipe is quick, simple, and uncomplicated."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups semolina"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 g instant yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 g table salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp baking powder"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the semolina, flour, yeast, sugar, and salt in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the water and egg until you get a smooth batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set batter aside, and let rest for 15–20 minutes or until doubled in size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thin with a little water if necessary, then whisk in the baking powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a skillet over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly grease the skillet, then dollop in enough batter to make a few small pancakes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove baghrir from the pan, and repeat the cooking process with any remaining batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with butter."
}
],
"title": "Algerian Baghrir",
"url": "https://en.wikibooks.org/wiki/Cookbook:Algerian_Baghrir"
} | recipes/recipe_00_054.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": null,
"time": "60 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chakhchoukha is an Algerian dish prepared for festive celebrations, consisting of a vegetable stew to which small pieces of flatbread or semolina dough are added. Typically the flatbread is either rougag or trid. There are two types—chakhchoukha from Biskra and chakhchoukha Dfar—which differ in the type of flatbread used. This particular recipe is for chakhchoukha Biskra. The dish often includes or is served with meat, typically lamb, though beef or chicken can also be used."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups dried chickpeas, soaked and drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat (e.g. lamb, beef, chicken), cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rougag"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some olive oil in a saucepan over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onion, garlic, salt, pepper, paprika, and tomato paste, and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomato, chickpeas, and chili pepper, and cook for 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the meat and enough boiling water to slightly cover everything. Let the mixture cook for approximately 45 minutes, or until the meat and chickpeas are cooked and the sauce is thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rip the sheets of rougag with your hands into tiny pieces. Place them in the top of a steamer and steam for 5 minutes, then remove and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust the seasoning of the stew, adding salt if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the meat and vegetables over the rougag in a dish, and pour the sauce on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Algerian Chakhchoukha (Vegetable and Flatbread Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Algerian_Chakhchoukha_(Vegetable_and_Flatbread_Stew)"
} | recipes/recipe_00_055.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": null,
"time": "60 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is a great option for when you want to mix up your proteins. Made with mutton and chicken, it can easily be adjusted to include lamb and/or merguez."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mutton"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetables"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Harissa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Zucchini"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Instant couscous"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Big pot/saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chopping board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Salt and pepper the mutton chops."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a big pot, heat the vegetable oil on medium-high heat. Cook the mutton in the oil in batches with the onions until browned—about 2 minutes per side. Transfer the mutton to a big plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To deglaze the browned parts, add a splash of water to the pot and use a wooden spoon to scrape the bottom. Add the chicken and mutton chops back to the pot, along with turmeric just enough water to cover. Cover the pot and heat until boiling. Simmer for 20 minutes on medium heat ."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add carrots, turnips, and potatoes to the pot and stir. Simmer, covered, for 10 minutes or until vegetables begin to soften."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomato paste, and cook for another 10 minutes until the zucchini is soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the chickpeas and cover the pan for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the cooking liquid into a bowl and whisk in the harissa until well combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, bring some water to a boil. Turn off the heat and whisk in an equal volume of couscous, along with a dash of butter and salt. Cover the pan and leave it standing for 5–10 minutes, or until all the water has been absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a fork, fluff the couscous and toss in 1 tablespoon of vegetable oil. Place in a serving bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put some of the cooked vegetables on a dish for serving. Place the chicken and mutton on different plates. Serve everything with the couscous and harissa sauce."
}
],
"title": "Algerian Couscous",
"url": "https://en.wikibooks.org/wiki/Cookbook:Algerian_Couscous"
} | recipes/recipe_00_056.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": null,
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Algerian lemonade (شربات, Lemon Cherbet) is a refreshing Algerian drink. The drink's name differs depending on the various names for lemon throughout Algeria (Cherbet Elkarass, Cherbet Lim, Cherbet Laymoun). It is generally called Cherbet or Citronnade Algérienne and it usually served during Ramadan in Algeria."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–6 lemons"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp orange blossom water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 L water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ice cubes (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mint (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Slices of lemon (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Zest one lemon, stop before reaching the white part of the lemon and reserve for later."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice one lemon and reserve for later."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press the rest of the lemons to obtain lemon juice and reserve for later."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half a litre of water into a saucepan, add the lemon slices and sugar, and let it boil on medium heat. Turn off the heat and let it cool down completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a jug, add water, lemon zest, orange blossom water, milk, and lemon juice. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add your mixture into a clean bottle, add the remaining water and cooled down lemon juice from the saucepan. Close the bottle and shake well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the drink to a pitcher, and let it cool in the fridge."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Vanilla extract is added to Boufarik's version of Cherbet."
}
],
"title": "Algerian Lemonade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Algerian_Lemonade"
} | recipes/recipe_00_057.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 3,
"servings": "4",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Algerian Mint Tea (أتاي جزائري, Atay Djazairi) is an Algerian drink. Mint tea is a popular drink all over North Africa and its preparation varies from one country to another. Algerian Mint Tea is prepared by boiling dried green tea and fresh mint leaves in water and sugar. It is poured in small glass cups from very high to allow the hot water to oxygenate, the tea to develop its aromas and to obtain a fine foam on top of the drink."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp of dried green tea (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of fresh mint leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 sugar cubes (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put 2 tsp of dried green tea in the teapot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half a glass of boiling water into the teapot, stir and then empty the water to rinse the tea and get rid of its sour aftertaste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the teapot with boiling water and then add the fresh mint leaves, which should have been rinsed carefully beforehand."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sugar cubes to the teapot then leave it on low to medium heat for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The tea is ready when the water comes to a boil."
}
],
"title": "Algerian Mint Tea",
"url": "https://en.wikibooks.org/wiki/Cookbook:Algerian_Mint_Tea"
} | recipes/recipe_00_058.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maaqouda, originating from the Maghreb region of Africa, is a simple dish of potato fritters. The name itself, which can be translated as \"bound\" or \"thick\", refers to the consistency of the fritter, which can be either enjoyed in its plain form or stuffed with various ingredients such as tuna, ground meat, or cheese. It is especially popular during the month of Ramadan."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring a sizable pot of salted water to a boil, then place the potatoes with their skins in the boiling water. Cook for at least half an hour or until they become tender, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the potatoes and mash them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the breadcrumbs, garlic, onion, cumin, turmeric, parsley, beaten eggs, salt, and pepper. Combine all the ingredients carefully. If the mixture seems too tight, add more breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the potato mixture into 2-inch (5 cm) diameter patties."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour sufficient oil for deep frying into a large pot, and heat to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly coat the patties with flour on both sides. Shake off the extra flour, and deep fry the patties until golden brown on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the maaqouda from the oil, and drain them on paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with freshly-squeezed lemon juice."
}
],
"title": "Algerian Potato Fritters (Maaqouda)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Algerian_Potato_Fritters_(Maaqouda)"
} | recipes/recipe_00_059.html |
{
"infobox": {
"category": "/wiki/Category:Main_course_recipes",
"difficulty": 3,
"servings": null,
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Alicha wot is a mild and flavorful Ethiopian stew known for its aromatic spices and comforting flavors. Unlike its spicier counterparts, alicha wot features a milder seasoning profile, making it a great choice for those who prefer a less fiery dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons berbere spice blend"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon grated ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt, or to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 grams (1 lb) beef, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups beef broth or water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro or parsley, chopped, for garnish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot or Dutch oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chef's knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Grater"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Serving dish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Ladle"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the olive oil in a large pot or Dutch oven over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onions to the pot and sauté until they become translucent and slightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the berbere spice blend, tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to combine the spices with the onions, garlic, and ginger."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the stew and adjust the seasoning with salt and pepper if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat and let rest for a few minutes before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with fresh chopped cilantro or parsley. Serve hot with injera or bread, and enjoy the mild yet flavorful experience of this Ethiopian stew."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you prefer a vegetarian version, you can substitute the beef with vegetables like potatoes, carrots, and green beans. Adjust the cooking time accordingly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the spiciness of the stew by adding more or less berbere spice blend according to your taste preferences."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Browning the beef before adding the spices adds depth of flavor to the stew. Take the time to brown the beef properly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Alicha wot tastes even better the next day as the flavors have more time to develop. Consider making it in advance and reheating it before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to add additional vegetables like bell peppers, peas, or cabbage to the stew for added texture and flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Experiment with different meats such as lamb or chicken for a variation in taste and texture."
}
],
"title": "Alicha Wot (Mild Ethiopian Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Alicha_Wot_(Mild_Ethiopian_Stew)"
} | recipes/recipe_00_060.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Alkubus is a steamed wheat bread from northern Nigeria.[1] It originated from Arabs."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Instant yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Mold for cooking"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour into a mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the yeast, salt, baking powder, and enough water to make a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the dough and let rise for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently deflate the dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a cooking mold, and transfer the dough to the mold."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the mold and place it in a steamer setup. Steam until cooked through and a skewer inserted into the center comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat and let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Unmold the steamed bread and serve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "↑ \"Alkubus | Traditional Bread From Nigeria | TasteAtlas\". www.tasteatlas.com. Retrieved 2023-12-26."
}
],
"title": "Alkubus (Nigerian Steamed Bread)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Alkubus_(Nigerian_Steamed_Bread)"
} | recipes/recipe_00_061.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": "1 cake",
"time": "1 hour 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This almond cake makes a good snack or tea cake. It has no yeast or chemical leavening, so it is important to beat a lot of air into the batter when creaming the butter and sugar."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "16 Tbsp (8 oz / 227 g) unsalted butter, room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (300 g) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ea. (300 g) standard eggs, room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (300 g) almond flour or finely-ground almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (105 g) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Powdered sugar, for decoration"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream the butter and sugar on medium-high speed until light and fluffy. Scrape down the bowl to make sure everything is well-incorporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk together the eggs and vanilla. Gradually beat the eggs into the butter-sugar mixture. If you add too much of the eggs at once, the batter may curdle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the almond meal on low speed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the flour into the batter until it is well-incorporated. Do not over-mix the batter at this stage, as it may make the cake overly tough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line the bottom of an 8 or 9-inch square cake pan with parchment paper. Lightly grease the parchment and the sides of the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the batter to the pan. Smooth the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F (180°C) until golden brown, and a skewer inserted into the center comes out clean. The time will vary depending on your oven and pan size, but start checking the cake after about 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool the cake in the pan. Use a knife to loosen the sides of the cake from the pan, if necessary. Unmold the cake from the pan, and peel off the parchment if it is attached to the cake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, sprinkle the top of the cake with powdered sugar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If baked in a square pan, the edges and corners of the cake can get a bit dry. You can easily slice these off and snack on them or use them for cake crumbs or a trifle."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If desired, add a little almond extract to taste along with the vanilla."
}
],
"title": "Almond Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond_Cake"
} | recipes/recipe_00_062.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Almond fudge brownies are any almond lover's prime recipe for fudge brownies."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (1.2 dl) butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tbsp oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 ml) flour, sifted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp almond extract or ½ cup (120 ml) chopped almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream butter and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in oil and milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend in eggs, one at a time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in vanilla and almond extract (or almonds)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in cocoa and flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread into greased 10.5 x 7-inch cake pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 28–30 minutes. A toothpick inserted into the center should come out with no more than moist crumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to cool completely."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Be cautious of overcooking; brownies may be dry if overcooked."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use a toothpick to check the brownies after 28 minutes"
}
],
"title": "Almond Fudge Brownies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond_Fudge_Brownies"
} | recipes/recipe_00_063.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This 18th century recipe for almond cookies has been adapted from a handwritten recipe book hosted at Wiki Commons. They are very aromatic."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound blanched almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ pound white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 spoonfuls rosewater"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 grain musk (substitute edible musk essence)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 grain ambergris (no modern substitute)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fine lemon zest"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start pounding the almonds in a marble mortar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually pound in the sugar a spoonful at a time until it is all incorporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pound in the rosewater, musk, ambergris, and lemon zest until the mixture is a fine paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pinch off balls and roll them in some additional sugar, then place on parchment-lined sheets. Bake in a slow oven (275–300°F/135–150°C) until dried through."
}
],
"title": "Almond Gambols",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond_Gambols"
} | recipes/recipe_00_064.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "1 disc",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (120 g / 3 ea.) egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (120 g) superfine sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (120 g) almond meal"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Whip the egg whites to soft peaks."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the sugar, a little at a time, and continue beating to firm peaks."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Fold in the almond meal carefully, being careful not to deflate the egg whites."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Line a baking sheet with parchment paper."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Draw circles of the desired diameter on the paper using a pair of compasses or a dinner plate."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Fill a pastry bag with the meringue and starting in the centre, then pipe a spiral of meringue toward the outer edge to form a flat disc about ½ inch thick."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Bake at 325°F (160°C) for about 25 minutes until hard and dry."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Allow to cool before peeling off the paper."
}
],
"title": "Almond Meringue",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond_Meringue"
} | recipes/recipe_00_065.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": "10 minutes plus overnight soaking"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Almonds are soaked and ground to make almond milk, a plant-based beverage that can be used as a nondairy milk substitute."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (100 g/3.5 oz) almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (1 l/1.1 US qt) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dates (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt (optional)"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Cheesecloth"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Sieve"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the almonds in the water overnight. They should swell and become supple."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the soaked almonds and water in a blender. Blend in a pinch of salt and a few dates if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the almond mixture through a fine filter to remove the almond solids. Folded cheesecloth or a nut milk bag work well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use the almond milk immediately or chill."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Almond meal, which is made from the leftover chaff, can be used in smoothies and other recipes that call for almonds or almond flour."
}
],
"title": "Almond Milk I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond_Milk_I"
} | recipes/recipe_00_066.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": "3",
"time": "1 day"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Almond milk is a plant milk used in a variety of cultures. Plant milks are often a vegan substitute for dairy, and are suitable for people with lactose intolerance or who want a dairy milk alternative."
},
{
"line_type": "p",
"section": null,
"text": "Unlike cow’s milk, almond milk contains no cholesterol, is much lower in saturated fat, and lacks casein. It is therefore suitable for those with casein allergies.[1] Unlike soy milk, this recipe is suitable for those who wish to avoid soy for various reasons."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (236 ml) almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (708 mL) pure water, such as rosewater, orange blossom water, spring water, distilled water, or iodized water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 dates"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring cup"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve or sprout/nut-milk bag"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pitcher"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the almonds into a bowl, and cover them with at least one 1 inch (2.5 cm) of water. Leave them in the refrigerator overnight, and then drain the water. This is called sprouting or steeping."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the drained almonds into a blender, and blend in the 3 cups (708 ml) of 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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the strained almond milk into the blender. Add the dates and blend until there is no longer any visible change in color or consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate or pour into a drinking cup and consume."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you would like to substitute a different sweetener for the dates, try natural sweeteners, such or stevia or honey instead of sugar or syrup, if you can. Just bear in mind that using honey would make this recipe not vegan."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Do not use bitter almonds, since the combination of bitter almonds and water releases cyanide.[2]"
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Do not keep the mixture from step 2 above for more than two days, since it spoils quickly. It's best to make it fresh."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "There are recipes that use a stove or boiling water, but heat destroys the food enzymes in the almonds."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Using water that is not pure, such as tap water, may have an adverse taste."
},
{
"line_type": "ul",
"section": "See also",
"text": "Almond-Cowitch Matcha Smoothie"
},
{
"line_type": "ul",
"section": "See also",
"text": "Sharbat bil Loz"
},
{
"line_type": "ul",
"section": "External links",
"text": "Matterer, James L. (2000). \"Almond Milk\". www.godecookery.com. Archived from the original on 4 Feb 2024. Retrieved 2009-04-12."
},
{
"line_type": "ul",
"section": "External links",
"text": "Rueben, Allen; Rueben, Zoe (Feb 2001), \"The Bittersweet Almond Saga\", On the Highest Perch, Los Angeles, California, United States: Vegetarians in Paradise, archived from the original on 22 Dec 2023, retrieved 2010-07-01"
}
],
"title": "Almond Milk II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond_Milk_II"
} | recipes/recipe_00_067.html |
{
"infobox": {
"category": "/wiki/Category:Pancake_recipes",
"difficulty": 2,
"servings": null,
"time": "Prep: 10 minutesCooking: 5 minutes per skillet of pancakes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (150 g / 5.3 oz) bleached all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 ml / 6.1 oz) buttermilk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml / 2 oz) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons unsalted butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon almond extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for brushing griddle"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large non-stick skillet or griddle over low heat while preparing ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix flour, sugar, salt, baking powder, and baking soda in medium bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk in egg, butter, and almond extract."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add wet ingredients to dry ingredients and whisk until just mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Increase heat to medium and generously brush skillet or griddle with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup (60 ml) at a time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Work in batches, if necessary, to avoid overcrowding."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until pancakes are golden brown on remaining side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat, brushing skillet or griddle with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If using salted butter, reduce salt to ¼ teaspoon."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can substitute a tablespoon of lemon juice or vinegar in milk for the buttermilk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "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."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe easily doubles for a crowd."
}
],
"title": "Almond Pancakes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond_Pancakes"
} | recipes/recipe_00_068.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cup (200 g) sifted flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) packed brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) coarsely-chopped almond toffee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift flour, baking powder and salt together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream butter; add sugars and cream well. Add eggs and vanilla; beat until fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend in dry ingredients. Stir in chopped almond toffee."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread over bottom of well-greased 9 x 13-inch (18 x 30 cm) pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F (180°C) for about 30 minutes. When cool, cut into bars 3 inches (8 cm) long and 1 inch (2.5 cm) wide."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm with your favorite cold beverage."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If desired, bars may be frosted when cool with a white or chocolate butter frosting before cutting. Sprinkle more crumbled toffee on top."
}
],
"title": "Almond Toffee Blondies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond_Toffee_Blondies"
} | recipes/recipe_00_069.html |
{
"infobox": {
"category": "/wiki/Category:Nut_and_grain_milk_recipes",
"difficulty": 2,
"servings": "3",
"time": "1 day"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mucuna pruriens, commonly known as cowitch or velvet bean, is sometimes used as a coffee substitute; however, cooking leaches out chemical compounds such as levodopa (L-DOPA). If consumed unprocessed in large quantities as food, they are toxic to non-ruminant mammals, including humans."
},
{
"line_type": "p",
"section": null,
"text": "This recipe shows how to leech out dangerous toxins while still keeping the nutrient enzymes and L-DOPA that have long been used in traditional Ayurvedic Indian medicine."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bowl water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 ⅜ cups (797 ml) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1⅛ cup (265 ml) almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bowls of water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (118 ml) almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (118 ml) cowitch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (708 ml) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 dates"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp (14.75 ml) matcha"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.53 oz (15 g) milk thistle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring cups and spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowls"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Refrigerator"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve & wooden spoon or sprout/nut-milk bag"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pitcher"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Freezer"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Ice cube tray"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Drinking cup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put 1⅛ cups (265 ml) almonds, ½ cup (118 ml) cowitch, and ½ cup (118 ml) almonds separately into 3 bowls of water. Make sure they are covered completely underneath at least 1 inch (2.5 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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the 1⅛ cups of almonds from the previous step into a blender and add 3⅜ cups (796 ml) of fresh water. Begin blending. 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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the rest of the almonds and cowitch with 3 cups (708 ml) of fresh water into the blender. Begin blending. 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’re not going to use and save for later in the refrigerator."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When well blended, pulse the liquid mixture with ice made from the almond milk until you reach the consistency you desire. Serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Instead of making raw almond milk from scratch, you could simply purchase almond milk or use cow’s milk. Just bear in mind using cow’s milk would make this recipe not be vegan, if that is important to you. There is a recipe for cooked almond milk, Sharbat bil Loz, that involves a stove, although that is not advisable, as that will destroy the food enzymes in the almond milk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Unlike dates, artificial sweeteners usually do not have any nutrients. If you would like to substitute the dates for something else, try natural sweeteners, such or stevia or honey instead of sugar or syrup, if you can. Just bear in mind using honey would make this recipe not be vegan, if that is important to you."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you do not have milk thistle, you can empty one serving of a liver/organ support/shield or milk thistle supplement, such as a 200 mg serving of milk thistle capsules, into the mixture by simply twisting open the capsules with your dry hands."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Do not to use bitter almonds, since the combination of bitter almonds and water releases cyanide.[1]"
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Do not keep for the mixture from step 3 above for more than 2 days, since it spoils quickly. It's best to make it fresh."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Do not exceed 3 servings per day."
}
],
"title": "Almond-Cowitch Matcha Smoothie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Almond-Cowitch_Matcha_Smoothie"
} | recipes/recipe_00_070.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 potatoes, peeled and halved"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ tsp red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp coriander powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp mango powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Salt the potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat enough oil for deep frying. Add the potatoes, and deep fry over low heat until tender. Cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using the palm of your hand, flatten out the potatoes on a board with a light hand."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep fry again until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish each with a little chile powder, mango powder, and coriander."
}
],
"title": "Aloo Tikki (Spiced Potato Patties)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Aloo_Tikki_(Spiced_Potato_Patties)"
} | recipes/recipe_00_071.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 kg (4 lbs) chicken pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (8 oz) mushrooms, coarsely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 g (4 oz) bacon, coarsely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 onions, peeled and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, peeled and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "45 g (1½ oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bottle red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 sprigs parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped parsley, for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 180°C (350°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the skin from the chicken. Season all the pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the oil into a flame-proof casserole."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Render the bacon and add the onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garlic, the mushrooms, and then the chicken. Add the wine and herbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for about 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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 well, turning the chicken pieces to coat well with the sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the chicken with chopped parsley before serving."
}
],
"title": "Alsatian Chicken Fricassée",
"url": "https://en.wikibooks.org/wiki/Cookbook:Alsatian_Chicken_Fricass%C3%A9e"
} | recipes/recipe_00_072.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb filet of pike"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb filet of carp"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb eel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb filet of perch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 shallots, finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Heads and tails of the above fish to make a broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup Riesling wine (or other dry white wine)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bouquet garni"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Croutons"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (½ cup) grelot onions (may substitute Mexican green onions)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (½ cup) fresh white mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the fish and remove any remaining debris. Cut the fish into approximately 2 oz pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place fish and crayfish in a buttered baking dish. Add the finely minced shallots. Salt lightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare a fumet with the fish heads and tails, the Riesling, 1 quart water, the bouquet garni and the garlic, salt and pepper. Simmer for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the boiling fish stock over the pieces of fish in the baking dish. Cover with aluminum foil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in the oven at 450°F. Bake for 10 minutes, then remove from the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cream, and heat gently until it comes to the boil. Stop the cooking and strain through a chinois."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the pieces of fish on a well-heated plate and coat with sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the onions and mushrooms. Add this mixture to the plate with a few croûtons rubbed with garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add one crayfish per plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with chopped parsley."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "As an accompaniment, serve with Nouilles fraîches à l'Alsacienne (fresh Alsatian noodles), or steamed potatoes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A dry Riesling will enhance the flavour of the different fishes."
}
],
"title": "Alsatian Fish Stew (Matelote de poissons d'Alsace)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Alsatian_Fish_Stew_(Matelote_de_poissons_d%27Alsace)"
} | recipes/recipe_00_073.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": "6",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 g (2 tsp) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp white wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Melted butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Break the eggs and place in a large bowl. Mix in salt and vinegar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While mixing, gradually add the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Work the dough for several minutes until it is smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll dough into a ball and wrap in a dry cloth. Allow to rest for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2 mm (⅛ inch)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "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."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flour each round and roll it up on itself. Cut into slices 3–4 mm (¼ inch) thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Unroll to obtain the noodles, and spread out on a large tray without tangling them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a large pot with salted water; bring to a boil and plunge in the noodles. Simmer for 7–8 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the noodles and toss with melted butter."
}
],
"title": "Alsatian Fresh Noodles (Nouilles fraîches à l'Alsacienne)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Alsatian_Fresh_Noodles_(Nouilles_fra%C3%AEches_%C3%A0_l%27Alsacienne)"
} | recipes/recipe_00_074.html |
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This dataset contains a dump (scraped 2024-07-31) of all HTML files of individual recipes pages in the Wikibooks Cookbook and a JSON file containing all recipe text (and infoboxes) in a semi-structured format.
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